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WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 3 closely-agreeing Australia 2022 ratings (Barossa/McLaren Vale Shiraz; Coonawarra Cabernet Sauvignon; Yarra Valley Pinot Noir).
A vintage grade rates the growing season in this wine’s region — not this specific bottle. Source.
Product information compiled from producer, importer and reference sources.
Cabernet/Shiraz aged in ex-Grange barrels — Penfolds' deliberate hand-me-down oak strategy gives Bin 389 its structural backbone without new-oak weight.
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 pronounced structural grip.
What makes Bin 389 categorically unusual is this inherited-oak logic: it is aged in barrels that previously held Grange. 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.
** Vintage may change — please confirm with our team.
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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