Bin 128 庫納瓦拉设拉子 2014

来自寒冷的南澳库纳瓦拉地区的 Bin 128 设拉子,每一个年份都与相对丰盈醇厚的 Bin 28 形成鲜明对比。Bin 128 的果实来自库纳瓦拉地区雪茄形状土壤的红土,一个体现了红葡萄酒的芳香,透明度与诱人气息的产区。始至 1962 年的第一个年份开始,果实的主要来源均来自库纳瓦拉地区。

为了体现Bin 128 特有的地区特性,葡萄酒置于全新与旧的法国橡木桶中熟化 12 个月。这手法由 1980 年代开始,酒庄以法国橡木桶取代了美国橡木桶后,一直沿用至今。


Drinking well now, but will improve with time. Peak drinking now – 2030.

Taste Description

Deep mauve, purple at rim.

A carnivoric aromatic indulgence - raw red meat (tartare); air-dried/salt-cured Italian meats, carpaccio.
Spices infused, á la - pepper steak, Worcestershire garnish … with fruits not overtly prominent.
In its youth, steel-cut oats – fresh, not packaged? Yes, definitely oatmeal. And subtle oak.

Sage and bay leaf coupled with Indian spices (oak-derived) and dark-berried fruits.
Type of oak? Tell-tale French.
Velvety/viscous rather than manifesting the typical regional grip/attaque … shielded by an abundance of even, clay-like, grainy and slippery tannins.
Substantial! Coonawarra.

Winemaker Quotes

“Tannin impact is minimal – a fine & seamless Coonawarra package.”

“Different and yet still carrying a definitive Penfolds stamp.”

“Ready, already. Please save some for later! We will.”

- Peter Gago, Penfolds Chief Winemaker


Origin: Coonawarra, South Australia.

Maturation: 12 months in French oak hogsheads (30% new, 30% 1-y.o., 40% 2-y.o.)

Variety: Shiraz.

Vintage Conditions

Above-average temperatures were recorded in winter and continued throughout spring. Rainfall was below average throughout winter, due to a drier August, and dry conditions persisted through spring resulting in early vine growth.

The summer period saw rainfall over 10mm higher than the long-term average due to a high rainfall event occurring in January, pre-veraison. Moderate temperatures from early summer through to vintage meant that ripening was steady with the Coonawarra recording ten days over 35 degrees during the summer period.


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.