While the origins of the label go back to at least the late 1800s, today’s Bin O Shiraz is a single-vineyard wine from four blocks planted in 1966, 1970, 1992 and 1994.
Fermentation takes place in open, stainless-steel tanks and the wine is matured in one-third new and two-thirds seasoned French and American oak (barriques and puncheons) for around 12 months. Typically, Bin 0 is intensely perfumed with mulberry and dried rose aromas, background oak and loose-knit, gravelly tannins. It develops further complexity with age. Best’s Concongella Vineyard is an important survivor of Australia’s colonial history.
James Halliday says: ‘Best’s winery and vineyards are among Australia’s best-kept secrets… Consistently producing elegant, supple wines which deserve far greater recognition than they receive. The Bin O Shiraz is a classic…’

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