BIN 389 Cabernet Shiraz
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...
2016v Wine Allign: John Szabo- 94 points Bin 389 Cabernet Shiraz $65 51% cabernet 49% Shiraz. This is energetic and vibrant, with surprisingly crunchy acids. Tannins are still a bit jagged – this is a long way from prime drinking – but I suspect this will integrate nicely in time. Wood is marked but should also integrate, cellar until the early-mid ‘20s, or hold into the late ‘30s+. Really fine and solid wine. 2016 PENFOLDS Bin 389 Cabernet Shiraz -Nick Stock, JamesSuckling.com, November 29, 2018 “The personality of this warmer-vintage Bin 389 is big, bold and welcoming. Coal smoke and graphite intertwine with blackberry, cassis, woody and leafy notes. Some Chinese five spice, too. The palate is delivered with fine, sweeping and long, smooth tannins that carry a supple array of mainly blackberry and roasted-coffee flavors. Powerful yet silky, super long and smooth, building to an exceptionally tidy finish. This is an assembly of 51 per cent cabernet sauvignon and 49 per cent shiraz, sourced from Barossa Valley, Coonawarra, McLaren Vale, Padthaway and Wrattonbully. Long aging potential. Drink now or hold.” 2016 PENFOLDS Bin 389 -Owen Bargreen, International Wine Report, November 2018 “The 2016 'Bin 389' is comprised of 51% Cabernet Sauvignon, 49% Shiraz and was aged 12 months in American oak hogsheads (37% new). The nose takes on wonderful blue fruit aromas with black tea and Asian spice adding complexity. The mouthfeel and texture is wonderfully plush, delivering layers of dark berry, roasted fig and coffee ground flavors which are all underlined by notable acidity which keeps it fresh and inviting through the finish. While this is gorgeous in its youth, it should also cellar well over the course of the next decade.”