
Penfolds
Penfolds Bin 389 Cabernet Sauvignon/Shiraz
฿2,999
Penfolds calls Bin 389 the 'Baby Grange' not for sentimentality but for a precise technical reason: the wine is matured in the same American oak hogsheads that previously held Grange, absorbing residual tannin structure and spice from barrels already seasoned by Australia's most scrutinised red. It is a deliberate cascade in the Penfolds hierarchy — second use of the house's most prized cooperage, not a compromise but a calculated stylistic position.
Fruit is drawn from Penfolds' multi-regional South Australian network, anchored by Barossa Valley sources including the Kalimna property, where ancient deep alluvial and sandy loam soils — phylloxera-free since first planting — yield Cabernet Sauvignon and Shiraz of unusual concentration and mid-palate density. The warm Barossa floor amplifies fruit generosity while the blending philosophy allows the winemaking team to select across districts for structural balance.
The Cabernet Sauvignon/Shiraz blend is vinified under the house's acclimatised pure yeast culture protocol, with the ex-Grange hogsheads providing a secondary tannin scaffold rather than primary oak flavour — the result is a wine with more structural grip than its price tier typically delivers. What makes Bin 389 categorically unusual is this inherited-oak logic: no peer at this price point systematically sources its aging vessels from a wine valued at multiples above it. The 2022 vintage reflects a more moderate South Australian growing season following the compressed heat of 2019–2021, pointing toward earlier accessibility while retaining the mid-palate density the Barossa floor reliably provides.
Details
- Country
- Australia
- Region
- South Australia
- Subregion
- Barossa Valley
- Variety
- Cabernet Sauvignon, Shiraz
- Vintage
- 2022 [**VINTAGE MAY CHANGE]
- Bottle size
- 750 ml
- Body
- Full
- Acidity
- Medium
- Tannin
- Medium-High
Taste profile
Pairs well with
- Lamb dishes
- Cured meats & charcuterie
- Grilled red meat & steak
- Hard & aged cheese
- Indian & spiced dishes
Sommelier’s pick: Slow-roasted lamb shoulder with rosemary and anchovy · Grilled dry-aged ribeye with bone marrow butter · Braised beef short rib with black garlic jus
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