Drinking well now, but will improve with time. Peak drinking 2020 – 2032.

Colour
Garnet with crimson on rim

Nose
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
preserved walnut).
A transient lift of violet florals quickly superseded by the assertive ascent of a ‘just-roasted beef outer-crustiness’!
Coonawarra shiraz? But of course.

Palate
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

Origin: Coonawarra, South Australia.

Maturation: 12 months French oak hogsheads (25% new, 42% 1-y.o., 33% 2-y.o.)

Wine Analysis: Alc/Vol: 14.5%, Acidity: 6.3 g/L, pH: 3.66

Variety: Shiraz.

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.

Coonawarra has remained the source of Shiraz fruit for Bin 128 since the inaugural release of the 1962 vintage.

In order to further enhance the regional qualities of Bin 128, the wine is matured in a mixture of new and seasoned French oak hogsheads, a method that was refined during the 1980’s when the transition was made from American to French oak.