Penfolds `Bin 389` Cabernet Shiraz 2011 (3 x 750mL), SA.

Bin 389 is often referred to as ‘Poor Man’s Grange’ or ‘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 to build Penfolds solid reputation with red wine drinkers. Combining the structure of Cabernet with the richness of Shiraz, Bin 389 also exemplifies Penfolds skill in judiciously balancing fruit and oak.

Overview

Bin 389 is often referred to as ‘Poor Man’s Grange’ or ‘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 to build Penfolds solid reputation with red wine drinkers. Combining the structure of Cabernet with the richness of Shiraz, Bin 389 also exemplifies Penfolds skill in judiciously balancing fruit and oak.

State:
South Australia
Country:
Australia

Expert Reviews

A 51/49% blend of cabernet sauvignon and shiraz from McLaren Vale and the Barossa Valley; it spent 12 months in 30% new and 70% in one-year-old American hogsheads. When all is done, I can't imagine a better SA red wine from this vintage. It ripples with cassis, mocha, dark chocolate and hints of tar and black olive; its texture and structure are exceptional, reflecting Penfolds' unrivalled experience in tannin management. Rating 96 - Drink by 2035, James Halliday, Australian Wine Companion (FEB/2014)

Winery Tasting Notes

Colour

Dense deep red

Aroma

Complex and true to House Style… that of the 53 year-old stylistic template of Bin 389. No formula! Brimming with mocha/coffee ground aromatics, heightened by tar/bitumen ‘black’ notes. Appealing char and creamy, vanillin oak detected ever-so-subtly in the background. Naturally, a flurry of fruits, spice and varietal markers abound.

Palate

In a couple of words, voluminous and powerful. A sensory stratification of layers of taste – separated via time-of-detection and unravelling of flavours. At first, Christmas pudding with roasted nuts, then rare lamb and black olives, then sarsaparilla spice. Tannins awashed, oak absorbed, fruit awakened.

Cellaring

2015 – 2030

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