Will develop and evolve for many decades with careful cellaring. Peak drinking window 2022 – 2052.

色泽
深暗红色

香气
从产区来看：54%来自克莱尔谷和46%来自巴罗莎谷。从酒杯中感受香 气：这是100% 来自Penfolds奔富的佳酿。
来自克莱尔谷的芳香非常明显……碘、刺山柑果和磨碎的黑巧克力味 道迅速地扑鼻而来。
同时，在巴罗莎谷的衬托下，释放出浓郁而丰富的黄油面包、布丁和蓝 莓水果的芳香。
“跨界融合”的摩洛哥香料包括——孜然、新鲜小豆蔻、姜黄根粉——香料的原料重新融合在一起，但没有太多变化。是否闻到橡木的味道？确实有，味道恰到好处地释放出来。

口感
入口柔软，感觉香味完全弥漫整个口腔，非常强劲有力，但又不会因酒精而感到过猛的攻击性。
苦味巧克力粉、湿沥青和黑色水果的混合味道，反映了这款佳酿的年纪，验证了它的出处。
深层口感像是糖浆，也像丰富的枫糖浆。甜大豆是最佳的推测，是甜酱油设拉子的味道。
是否尝到橡木的味道？橡木味在精湛的酿造工艺下，融合地如此巧妙，增加的酸度与单宁紧密结合，让口感毫无缝隙，没有边界，非常和谐。
余味在口腔中徘徊，慢慢地以自己的方式逐渐消失。

Relatively dry conditions coupled with near long-term winter/spring temperatures indicated an early start to the growing season. Warm and sunny weather prevailed throughout spring providing optimal conditions for flowering and fruit-set. Barossa Valley experienced 22 days of temperature greater than 35°C in summer, while McLaren Vale experienced 17 days greater than 35°C. Coonawarra, Padthaway and Wrattonbully also had a warm, dry growing seasons by regional standards.

Late flowering and the delayed onset of veraison throughout the south-east slowed harvest by a few weeks. The warm, dry weather carried into autumn, setting up an Indian summer with favourable conditions for ripening both shiraz and cabernet sauvignon grapes.

葡萄酒产区: 克莱尔谷、巴罗莎谷

熟化: 置于100%全新法国橡木桶中熟化18个月

葡萄酒分析: 酒精度：14.5%，酸度：7.4 克/升，pH：3.67

葡萄品种: 设拉子