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With each vintage release the cool-climate Bin 128 Coonawarra Shiraz provides an interesting counterpoint to the more opulent and richly concentrated warm-climate Kalimna® Bin 28 Shiraz.
Bin 128 comprises fruit sourced from the unique terra rossa soils of Coonawarra, a region that exemplifies the perfume, transparency and seductive nature of cool-climate red table wines.
Please note, in Australia, the bottle is available as a screw cap closure only.
2019 – 2035.
Garnet with crimson on rim
An aromatic veil of black-truffled earthiness meshed with porcini mushroom over a dark chocolate base.
Beneath, spiced French oak evident (predominantly cinnamon) – not quite a nuttiness (but if it were to be, most akin to
A transient lift of violet florals quickly superseded by the assertive ascent of a ‘just-roasted beef outer-crustiness’!
Coonawarra shiraz? But of course.
A quilt of berried shiraz fruits and lingering tannins provide a structural palate platform.
A recollection of corned beef and aspic jelly flavours, with but a touch of menthol/fresh tobacco abetting small-berried fruits.
A Coonawarra line of acidity affords both vivacity and length of palate. French oak there to help!
Looks like, tastes like ... 128.
95 Points - Tony Love
95 Points - Angus Hughson
94 Points - Andrew Caillard MW
Winter and spring rainfall was plentiful in Coonawarra. The growing season began with temperatures slightly below average. The gap between bud-burst and flowering was 87 days, which equated to 18 days more than the long-term average, a reflection of the cooler conditions. Higher minimum temperatures were experienced in the months of September, January, March and April.
Late January was particularly warm, which was welcomed by the viticulturalists after a relatively mild start to the summer. Extreme weather events were few, with only 10 days above 35 degrees and a maximum of 39 degrees, recorded on the 8th February. Although veraison was delayed, the grapes ripened slowly but evenly with strong varietal character. Harvest in Coonawarra commenced in late March and was completed in early May. The red varietals showed excellent colours and concentrated flavours in this region.