Drinking well now, but will improve with time. Peak drinking now - 2023.

Colour
Deep crimson

Nose
A varietal aromatic chromatogram dissemination:
Mataro - manifested via impressions of charcuterie and grilled/charred/smokey meats.
Grenache - a whiff of florals (albeit less than usual for Bin 138?), blackberry pastille, fruit drops.
Shiraz - moist ham hock and a spray of cedar and spice.
Integrated, traditional … or as overheard: “a good, old-fashioned Barossa Valley ‘Dry Red’ style”.

Palate
Unashamedly ‘dry-reddish’. And why not?
A ferric, rust earthiness coupled with an assortment of fruits – dates, fresh figs and prosciutto/melon.
Rounded, with minimal oak impact - as expected.
Texture? Within the context of tannins/acidity/extract - ‘slippery’ rather than blocky, grippy.

Origin: Barossa Valley, South Australia.

Maturation: 12 months in seasoned French (66%) and American oak hogsheads (34%).

Variety: 64% Shiraz, 20% Grenache and 16% Mataro (Mourvedre).

Winter and spring rainfall were above average, creating an excellent start to the season. Relatively warm temperatures in August accelerated vines out of dormancy early, with prevailing warmer than average conditions leading to early flowering. Spring was generally cooler and drier than average, with the low soil moisture slowing growth positively leaving vines with open canopies. January temperatures were lower than usual, with the maximum temperatures being the coolest in 22 years.

Significant rainfall in early January, during veraison period of the Shiraz, provided much needed moisture to give the vines a boost in the final stages of ripening. Without any extremes or stress the vines continued to ripen evenly leading into an early harvest. In February, hotter weather prevailed ensuring a fast and early grape intake.