Penfolds Bin 389 Cabernet Shiraz 2022 is a rich, full-bodied blend of 51% Cabernet Sauvignon and 49% Shiraz from top South Australian regions. Aged 12 months in partly new American oak, it offers bold dark fruit, spicy oak, and firm tannins. This structured vintage is built for long aging, with elegance and depth unfolding through 2050.

Decanter | D 97
Published: Jul 3, 2024
Drink: 2025-2050

The happy marriage of Cabernet Sauvignon (51%) with Shiraz (49%) rarely looks as cosy or integrated than in this stellar example. A generous mid-palate shows off fine long fruit flavours from the slow-ripening 2022 vintage, with ruddy Shiraz ripeness in step with the more tannic bite of Cabernet Sauvignon’s blackberry and mulberry adding a moreish savoury note. With 36% new American oak hogsheads used for 12 months’ maturation, there’s just enough oak-influenced spice to provide adequate seasoning to the deep, pure flavours.

The Wine Advocate | RP 93
Published: Jul 18, 2024
Drink: 2024-2052

The 2022 Bin 389 Cabernet Shiraz is a dense beast of a wine, and the many lovers of the style will will experience paroxysms of pleasure, in that this delivers the muscle, density and concentration of yore. It is powerfully tannic, abundantly fruitful and long through the finish. What more can be said of a wine like this other than that it is a firm style, made consistently year in and year out. Aniseed, nutmeg, cinnamon and malt populate the register of spices from the charry oak. This is a big, big wine. It is composed of 51% Cabernet Sauvignon and the balance Shiraz, sourced from a blend of McLaren Vale, Coonawarra, Barossa Valley, Padthaway and Wrattonbully. 14.5% alcohol, sealed under screw cap.

James Suckling | JS 93
Published: Jul 27, 2024

A crunchy and delicious blend with currant, blackberry and cedar aromas and flavors. Hints of bitter lemon, graphite and tar at the end. Drink or hold. Screw cap.

Jancis Robinson | JR 17.5++
Published: Oct 03, 2024
Drink: 2030-2045

All edges and without edges. All knuckles and exuberance and all fruit and oak. A can-can chaos of joyous riotous fruit that will one day be the wine. Still candied, still unformed and yet in that anarchic rumble there is formidable structure and the promise of elemental lusciousness compressed into elegance.

Penfolds.com

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.

Colour: Glossy, dark red/purple

Nose: An "old school" Penfolds nose; a classic and comforting homage to our storied past. It opens with the rich, deep tones of mahogany and the refined scent of a cigar box. Sweet oak spices are neatly interlaced with a dusty character. This foundation is lifted by summer berries, offering a balance between richness and vitality. Baking spice is present alongside tart red currant and cranberry, while the aroma of fresh pastries rounds out the note.

Palate: The palate is immediately enveloped by cocoa powder-like tannins — smooth yet profound in their impact. The wine boasts volumes of Cabernet character, showcasing cool fruits that are well lifted and vibrant. A barrel ferment nuance adds depth without overshadowing the fruit's purity. Sourdough notes bring a rustic edge which complement the lush profiles of plum fruits, blackberry, mulberry, wild cherries and more distinctly tart morello cherries.

Technical Specs

Alcohol: 14.5%
Closure: Cork
Grape Variety: 51% Cabernet Sauvignon, 49% Shiraz
Vineyard Regions: McLaren Vale, Barossa Valley, Padthaway and Wrattonbully
Acidity: 6.7 g/L
pH: 3.62
Maturation: 12 months in American oak hogsheads, 36% new oak
Producer: Penfolds
Winemaker: Andrew Baldwin
Region: South Australia, Australia

Serving Temperature: 16–18°C
Decanting: 1–2 hours recommended when young.
Food Pairing: Excellent with grilled ribeye, roast lamb, beef brisket, barbecue meats, venison, hearty stews and mature hard cheeses.