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Bin 138 酿造的灵感来自法国南部罗纳，丰盈，香气满溢的设拉子，歌海娜与玛塔罗（穆维多）混酿。每一个年份的 Bin 138 的葡萄均来自古老的巴罗沙谷葡萄树藤（某些树藤超过 100 岁），并置于陈年橡木桶中熟化 12 到 15 个月，让品种特色得以彰显。复杂丰满的李子与山莓果香以及辛辣基调乃 Bin 138 的特色。首发于 1992 年，这款混酿曾经被命名为“老巴罗沙谷树藤”，并于 1998 年升级成为 Bin 系列的一员。
Drinking well now, but will improve with time. Peak drinking now - 2025.
Purple-esque at time of tasting/writing.
Grenache driven aromatics – despite this variety representing only one barrel in five of the blend!
No oak to speak of… Cherry/strawberry fondue aromas somewhat indulged by a spray of fairy floss/sherbet dustiness.
A more down-to-earth cold meatloaf savouriness, although some persuasion required to aromatically detect aspic jelly?
An ethereal lightness (literally) – avec gloss and sheen. Refined.
Structurally perceived as an initial (enveloping) outer husk of berried flavours and tactile mouth imprint/ attaque, followed by a mid-palate burst of fruits.
This palate package is wrapped within a weave of seasoned oak, adhered via crisp acidity and tannins.
Origin: Barossa Valley, South Australia.
Maturation: 12 months in seasoned French and American oak hogsheads.
Variety: 64% Shiraz, 21% Grenache and 15% Mataro (Mourvedre).
Above long-term average winter rainfall occurred throughout the Barossa Valley region providing adequate soil moisture for the upcoming growing season. It was a warm, dry start to spring with below-average rainfall initiating budburst earlier than normal. Frost episodes were infrequent. The 2013 spring season was the windiest in 47 years in the Barossa, this coupled with cool nights, created variability with fruit-set reducing potential yield during the flowering period.
2014 brought high temperatures which reduced yields further during veraison for the fourth year in a row. A short heatwave caused the vines to shut down and slow grape maturation. The remainder of the growing season was warm and dry. This ensured desired flavour development and acid retention resulting in impressive fruit quality.