Bin 389 was often referred to as ‘Baby Grange’, in part because components of the wine are matured in the same barrels that held the previous vintage of Grange. First made in 1960 by the legendary Max Schubert, this was the wine that helped forge Penfolds reputation with red wine drinkers by combining the structure of cabernet sauvignon with the richness of shiraz. Exemplifying the judicious balance of fruit and oak, Bin 389 highlights the generous mid-palate Penfolds in known for. This release in 2020 commemorates the 60th anniversary since Bin 389 was first made.
“A blend of 57% cabernet sauvignon and 43% shiraz, this has a very impressively complete feel, a hallmark of the 2018 vintage wines, and there’s a myriad of characters with cabernet’s cedary and gently herbal notes sitting atop a core of rich red-plum and dark-berry shiraz fruit aromas. So integrated. The palate has a very silky texture, so plush and polished with a wealth of rich and intense dark-plum, dark-berry and blackcurrant flavors. The oak is completely soaked with ripe, fresh fruit. This is a great Bin 389. Drink over the next two decades. "
- James Suckling, JamesSuckling.com, July 2020
"Hints of toasted coconut accent big cassis aromas on the nose of the 2018 Bin 389 Cabernet Shiraz, which is a 57-43 blend this vintage. Full-bodied, with cherry flesh complementing the sterner cassis and tobacco notes, it's supple enough to be approachable now, yet with the concentration and requisite dusty tannins on the long finish to support more than a decade of aging."
Joe Cerzinski, Robert Parkers Wine Advocate, July 2020
Bright, crimson red
Lifted, fragrant. Immediately Penfolds. Aficionados may quickly identify and proclaim 389. Opulently: Trifle: layers of custard and port-wine dark jelly with flaked coconut and juniper/cassis. Cake: old-fashioned hummingbird cake, with coconut flakes and nutty flavours. Overheard: “Petrichor aromas gradating to silkworm-eaten mulberry leaf”. Honestly!?! Familial youthful Bin 389 oak – subtle matchstick and a hint of vanilla powder. As they say – what is there not to like?!
Balance of the sweet (cabernet) and the savoury (shiraz). Possesses what has now often been referred to as a black forest cake 2018 vintage flavour profile. Darker fruits – closer to that of a black cherry liqueur than a crème de cassis component of Kir. Flavours of roasted beetroot – a venison sauce beetroot reduction … similar texturally to a congealed sweet fat (a custardy emulsion/film – not a grainy paste). Oak and tannins absorbed. Both are certainly present, yet not at all demanding their own space on this Bin 389 stage. Substantial, intense.
Relatively dry conditions coupled with near long-term winter/spring temperatures indicated an early start to the growing season. However, a spell of cold weather in November slowed grapevine development. 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, Robe and Wrattonbully also had a warm, dry growing season 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 grapes. A fine vintage for all Penfolds South Australian growing regions.
Peter joined the winemaking team in 1989, initially in the craftsmanship of sparkling wines, before moving on to reds as Penfolds Red Wine Maker. In 2002 Peter became the fourth ever Chief Winemaker for Penfolds. Together with his fellow winemakers, Peter’s careful custodianship has ensured that Grange and the other ‘older’ members of the Penfolds family, have continued to set the benchmark for their style and quality, while new additions to the range push the boundaries ever wider.
|Oak Treatment||American oak hogsheads (38% new)|
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