About this winery

The success of Penfolds has been driven by the generations of visionaries and innovators. From the beginning in 1844 to today, the merging of science, art and innovation has driven Penfolds to become one of Australia’s most famed and respected winemakers. After the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted their vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the...

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Product notes

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 is known for.

Production notes

McLaren Vale had a mild growing season with dry July conditions balanced by good spring rainfall. Only nine summer days exceeded 35°C. January was average, while February and March were mild, delaying harvest to March. Barossa Valley also experienced a mild season with long dry spells and favorable spring conditions for budburst and flowering. Summer temperatures were near average with 21 days above 35°C. In the Southeast, Coonawarra, Wrattonbully, and Padthaway had a favorable start. Spring was warm, especially November, with Coonawarra experiencing seven days below 2°C but no frost damage. Wrattonbully had minimal frost crop loss. Ideal flowering conditions led to excellent fruit set and yields, with Padthaway yields 25% above average. Despite a few wet February days, La Niña conditions didn’t materialize. Cooler than average summer and autumn allowed slow, even grape ripening, resulting in an outstanding vintage for cabernet sauvignon and shiraz.

Tasting notes

Nose: A rich blend of aromas starting with sweet pastries like blueberry danish and chocolate croissant, followed by fresh blackberries and mulberries. Subtle hints of formic acid, dried bay leaf, pink peppercorns, and black cardamom add complexity. Imaginative notes of rare roast beef, seared venison, coal dust, cocoa powder, graphite, and pronounced aniseed/licorice. Palate: Perfect harmony of varietals with black and red fruit compote flavors. Cocoa powder sweetness enhances the mid-palate, balanced by savory notes of cold sliced salted beef, roast lamb juices, and cured pastrami. Fine tannins reminiscent of oolong tea provide structure, while creamy American oak and a fine seam of acid offer a refreshing finish. Approachable now, with potential for future development.