Deep crimson. Intense perfumed cassis, blackberry, nougat, praline aromas with herb garden notes. Beautifully concentrated wine with dense cassis, blackberry fruits, some brambly notes, fine supple dense chocolaty tannins, superb mid palate generosity and perfectly balanced roasted chestnut oak complexity. Finishes chocolaty with lovely bitter chinotto mineral length. A classic vintage with brilliant aromatic complexity, proportion and balance. The Cabernet Sauvignon sings while the Shiraz hums. Very impressive wine with all the hallmarks of the Penfolds style. The lines between Bin 389 and its more famous compatriots are blurred. Pound-for-pound, probably the wine of the 2017 release. 12 months in American oak hogsheads (32% new, 37% one-year-old, 31% two years old.) 53% Cabernet Sauvignon, 47% Shiraz. Drink 2020-2040. 98 points. Langton's.
Matured for 12 months in American hogsheads (32% new). Unapologetically made with the don't-fix-it-if-it-isn't-broken aphorism. It is tightly structured, with faultless attention to detail – wheels within wheels stuff, but inexorable in sending its black fruits (blackberry, blackcurrant) flavour message. Despite its full body, and its far-reaching longevity, it's tailor-made for the saltbush lamb shoulder of tonight's dinner. 97 points, Wine Companion.
It's at 389 where the magic really begins in the modern Penfolds line up, and the great 2015 season has produced a wine as dark, vibrant and enticing as ever. Cabernet and Shiraz embrace harmoniously in a confluence of blackcurrant and blackberry depth, magnificently supported by classy dark chocolate American oak. Fine-grained tannins effortlessly yet confidently promise a grand future. One of the greats in the magnificent lineage of Bin 389. Drink 2030-2040. 96 points, Tyson Stelzer
One of the great Bin 389s and a sublime ambassador for the great Australian red ‘claret’ style of wine with 53% Cabernet Sauvignon and 47% Shiraz in the blend, sourced from six SA regions, four of them from the cooler South-East Limestone Coast zone, and for the first time ever, the leading percentage hailing from the little known Wrattonbully region between Coonawarra and Padthaway. Immediately attractive Cabernet aromas lead out, with richer plum compote elements from the Shiraz adding seamless flavours, the oak integrated immaculately to deliver a wine of total harmony and ecstasy. 98 points, Adelaide Advertiser.
53/47 blend of Cabernet Sauvignon and Shiraz. Sourced from an assortment of South Australian regions, Wrattonbully listed first on the marketing sheet. Matured in American oak for 12 months. It’s a wine with a ‘wow’ introduction. It throws beautiful, beautiful aroma. It’s distinguished by it. It’s sweet, pudding-like, like fresh vanilla, like lemon delicious. I went to taste this wine and couldn’t get past the nose; I just wanted to go on enjoying its aromatics. It smells every bit Penfolds but every bit itself. The palate is true to established form, with blackcurrant and bay leaf notes rigged to a powerful motor of tannin. Creamy/vanillin oak gets on with business too but again the fruit stares it down. From every angle this is a belter of a Bin 389. It’s best consumed any time between now and the apocalypse, or thereabouts. 96 points, The Wine Front.
Deep red colour with a strong purple tint, the bouquet intensely black-fruited, with mulberry and cassis as well as a trace of peppermint. The palate is very firm and taut, with acidity and stern tannins conjoined. There's abundant black fruit flavour and very good intensity, concentration, balance and charm. It is surprisingly approachable already for a top-year Bin 389. (Wrattonbully, McLaren Vale, Barossa Valley, Coonawarra, Robe, Padthaway. 12 months in American oak hogsheads, 32% new.) 94 points, The Real Review.
South Australia is the driest state on the world’s driest continent. Covering almost 1 million (984 377km) square kilomteres, it represents 12.8% of the Australian land mass. Sweeping plains are intersected by a spine of relatively low lying ranges, the Mount Lofty/Flinders Ranges which extend through the heart of the State. Over 50% of the state is elevated at under 150 metres. The Great Artesian basin covers almost one-third of the State. The major river is the River Murray which lethargically makes its way into the Southern Ocean. This water mass has a moderating effect on climate, particularly in the southern regions of South Australia where most vines are planted.
Summers are generally hot and dry with relatively mild nights. Winters are cool. Rainfall occurs mostly during late autumn/winter (May, June, July, August). Drought and salinity are major concerns.
The principle wine regions in South Australia are; the Adelaide Hills, Barossa (comprising the Barossa and Eden Valleys), Clare Valley, Langhorne Creek, McLaren Vale, Padthaway, Coonawarra and the Riverland. Vineyard expansion has also extended to Wrattonbully, Mount Benson, Bordertown, Robe, Southern Fleurieu and the Flinders Ranges.
It is a tradition for many wine companies to make multi-district blends from South Australian fruit – the idea of house style taking precedence over regional definition. Penfolds pioneered this concept. The vagaries of vintage variation can be evened out by fruit selection, ensuring quality at a high level. However there is debate that this concept comes at the expense of the ‘soul’ of the wine. Penfolds Grange is probably the most famous multi-district blend and is an excellent counter-argument.Andrew Caillard MW, Langton's
Penfolds is probably the most extraordinary of the world’s wine brands with an enviable reputation for quality at every price level. The original Penfold was an English doctor who, in 1844, planted grapes at Magill, now a suburb of Adelaide. However, it was not until the late 1940s that Penfolds began to forge a reputation for red wine.
The Penfolds house style emerged from a fortified wine producing culture and evolved as a winemaking philosophy which has had a profound effect on the entire Australian wine industry. Many of the techniques initially adopted to make Penfolds Grange would become part of the wider Penfolds winemaking culture. The number of techniques employed in the research and development of Penfolds wines is astonishing. Max Schubert and his team pioneered: major advances in yeast technology and paper chromatography; the understanding and use of pH in controlling bacterial spoilage; the use of headed down/submerged cap fermentation and the technique of rack and return; cold fermentation practices; the use of American oak as a maturation vessel and perhaps most critically, partial barrel fermentation. Nowadays, the use of American oak and barrel fermentation for instance is considered traditional Barossa winemaking practice!
Today, Penfolds house style embraces the concept of multi-regional blending, optimum fruit quality, the use of fine-grained American or French oak, barrel fermentation and maturation. Overall, the Penfolds style is about highly-defined fruit aromas, fruit sweetness, ripe tannins, richness, power and concentration. The number of iconic wines that have emerged from the Penfolds stable over the years is remarkable. Bin 389 a Cabernet Shiraz blend released in 1960 is now considered the quintessential Australian wine blend. Bin 128 Coonawarra Shiraz and Bin 28 Kalimna Shiraz released in 1962 pre-empted the contemporary enthusiasm for regional definition by about 25 years. Improved vineyard management, site selection and winemaking brought about subsequent releases of Bin 707 and Bin 407 Cabernet Sauvignon. The Penfolds Wine Making Philosophy is the accumulation of more than half-a-century of knowledge and winemaking practice initiated by Max Schubert and subsequently refined by Don Ditter, John Duval and Peter Gago. Their collective commitment to multi-regional and vineyard blending contributed to a consistency of style and quality that has cemented Penfolds reputation as the foremost producer of premium age-worthy red wines in Australia.