External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
2006
2005
2004
2003
Show more
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 145 notes) - hiding notes with no text | | | Tasted by kllim72 on 5/14/2024 & rated 92 points: Deep garnet, pronounced on the nose. Black cherry, jam, apricot, cured meat, oak, coconut. Complex and well balanced, complex, sufficient body and silky smooth. Excellent wine.
No residue, many more years to go. (182 views) | | | Tasted by isjomia on 4/14/2024 & rated 93 points: Finally evolving into something interesting and pleasant. A bit more subtle too. Cabernet qualities may be taking over from those of the upstart Shiraz. Now more cigar box and cedar notes. 2 left. Will leave them a bit longer. (490 views) | | | Tasted by RichardsEric1 on 1/4/2024 & rated 95 points: Sadly the last of my 389's from the wine rep days. I always enjoy this wine. No matter the price. It always punches above its cost and delivers an unmistakable characteristic of coonawarra Cabernet coupled with Grange like Shiraz. Yummy.
Color. Dark inky red-purple. No bleed at the edge.
Nose. Cherries, blackberry liquor, currants, alcohol, cedar, clove, allspice, rose petals, bran. Hedonistic nose.
Palate. Rich, velvety body. Finish lasts and lasts. Strong after 30 seconds. Lingers to a minute??? Cherries and kirsch and blackberry liquor.
Good for another 10 years? But it's so good right now, so why wait? (816 views) | | | Tasted by Isaac D on 7/29/2023: Tobacco, leather, blackberries. Tannins and acidity in balance. Drinking beautifully right now. 95+ (1288 views) | | | Tasted by wee30 on 12/25/2022 & rated 91 points: Still some tannins. More years to go. (1753 views) | | | Tasted by cannym on 10/22/2022 & rated 91 points: Dark ruby. Plenty of dark berries, black and blue. Plums. Liquorice. Smokey cured meets. Good length. Fully mature. Fine. (1992 views) | | | Tasted by Wawata on 7/1/2022: Super way to start a night - memory of a great mate
Beautiful nose and loose legs and sharing it with 6 close family (2233 views) | | | Tasted by simonspinks on 6/18/2022: we drank a 2004 with Marina and Pricey. This may have been it (2084 views) | | | Tasted by kfjincott on 2/9/2022: Donated (2202 views) | | | Tasted by Fromthegrape on 1/10/2022 & rated 94 points: Instantly recognisable as a 389. I last drank one of these in 2018, and it was a better drink then, it was outstanding in 2018. Still delicious, but unlike vintages of the early 2000s possibly better drunk in its teens. (1717 views) | | | Tasted by Crocadillus on 12/28/2021 & rated 96 points: A stunning wine that seems to be in a perfect drinking window right now. Gave it a 3hr decant & it appreciated every bit of that. Chance it could improve further with time but in a very good spot currently (1604 views) | | | Tasted by isjomia on 12/28/2021 & rated 90 points: Maybe it's just me. Just not smooth. Smashed by a 2005 Peter Lehmann stonewell Shiraz. (1307 views) | | | Tasted by wee30 on 12/24/2021 & rated 91 points: Little change to my last note. Still full of tannins. In cellar for 6 years. Recanted little sediment. Has long grangey flavours. ish. . Body reducing. (1207 views) | | | Tasted by ephorn on 9/25/2021 & rated 95 points: Very powerful palate with a load of energy. Balanced and long on the finish. Still has years of life left but in a great spot now. (1576 views) | | | Tasted by wineshaman on 9/10/2021 & rated 90 points: Decanted two hours, many bottles tasted since April, 2008. 52% Cab, 48% Shiraz, more licorice notes than last bottle, still plenty of blackberries, blueberries, currants, plum, low tannins but the licorice is more than I like. Drink over the next five years! (1556 views) | | | Tasted by deverett on 9/4/2021 & rated 92 points: Enjoyed this again, my last notes and flavour profile seems pretty consistent here and hasn't moved much over 18 months. It is plush but balanced, deep fruited and generous, quite smooth and has enough of everything to go another 20 years, particularly under screw cap. (1533 views) | | | Tasted by nulla on 6/17/2021 & rated 94 points: Right in the Fantastic drinking zone. Bouquet of red and dark berries with a big dollop of plum. Dense, almost black with brick red edges. Subtle acid, smooth tannins, integrated wood, layers of flavor and good length. Would likely cellar much longer but I doubt that it is going to taste any better than it does now. 94+ (1903 views) | | | Tasted by mphatic on 5/17/2021: Screwcap. Opaque, dark red colour.
Smells “purple” upon opening. Blackcurrant, blackberry, tobacco, spearmint, an earthy/ferrous note, and a fair whack of oak that, while obvious, seems to complement the fruit.
The palate is deep and brooding, still a bit blocky. Powdery tannins are still very prominent, and the wine finishes medium-long. Almost no sediment, which is a surprise.
Opinion: Needs time, I think, The blocky flavour isn’t “fruity”, rather it’s savoury and oak-dominant, however the wine seems to possess the underlying structure and camouflaged fruit to go the distance. (1352 views) | | | Tasted by wineshaman on 3/20/2021 & rated 94 points: Decanted 1 hour, this is the 15th bottle tasted of two cases purchased way back in December of 2007 and I think this bottle is the best.
A fragrant nose followed by a complex assortment of dark cherry, cassis, blackberries, vanilla cream, pepper and a very nice finish that had a delightful touch of tartness. It may be the bottle, it may be the night, perhaps the food or might be the company, whatever it was this bottle was hitting the wow factor tonight!!! (2030 views) | | | Tasted by Quarked on 12/27/2020 & rated 91 points: In my cellar since purchased in 2009, this is drinking very well now, but probably has many years ahead. On opening, and even a few hours later, the nose is quite raisiny/porty. At first, the taste is similar, but a couple hours of air bring out nice cabernet leather, coffee, mint and camphor notes. Long finish. Not at all fruity, this is really a wine worth pondering. Drank with serrano ham, which was an excellent pairing. (Second night the porty nose was too much and overwhelmed the flavors. I would drink this all the first night if I had another bottle.) (1923 views) | | | Tasted by wineshaman on 10/10/2020 & rated 90 points: Decanted two hours with surprisingly very little sediment, nice cedar nose, plenty of typical Aussie dark fruit on the palate, some tartness that turns dry on the finish. I bought two cases of this back in December of 2007, I now have nine bottle left and I see no urgency to consume. (2296 views) | | | Tasted by graemeg on 9/9/2020: NobleRottersSydney - odd year reds (Fix, St James, Sydney): {screwcap, 14.5%} [DavidH] Something of a bruiser, in the 21st century Penfolds style. Obvious, fairly youthful nose of oak, coconut and vanilla, with crowd-pleasing appeal. The palate has softened a little but has a charry, worked character still, with black fruit and gluey oak. Warm presence too. Has a certain rawness to it, medium/full in weight, with medium gritty tannins and medium acidity. Medium length finish. Still somewhat raw. I’ve had plenty of wonderful aged Penfolds reds at 12.5-13.5%, but almost none at 14.5% (or is it higher – I suspect so). My jury is out on the aging of this - still. (2406 views) | | | Tasted by deverett on 3/26/2020 & rated 92 points: Hard to believe this is 15 years old, still has a primary feel with the shiraz dominating, licorice and oak, ripe black fruits and olives. Smooth and long, this has many years ahead I think, chock full of deep fruit and a good structure will see it through. It is a big style but well integrated and developing pretty slowly under screwcap. (2782 views) | | | Tasted by wineshaman on 10/25/2019 & rated 93 points: Decanted 2hours, perfume nose, blackberry, dark currants, blueberry pie, dark raspberry, fruit dominated, long black cherry finish that lasted well over a minute, could not wait for the next sip. This well stored bottle that has not moved from my cool cellar in over a dozen years was absolutely void of tannins but the fruit and acidity was amazing, best part ten bottles left. (2942 views) | | | Tasted by OneForTheStairs on 2/15/2019: Long, yes. There was lovely pure blackcurrant (both the growing bush, and cassis) from the CS, especially on the nose and in the initial taste. And then there was a ton of liquorice from the shiraz. The latter was a bit much for me. Personally, i would rather stick to one or the other, not both in the same glass. Plus, the shiraz seemed to dominate in the mid- to end-palate. So, clearly classy but not a favourite in our house.
On the plus side, no sign yet of its being too old. (3393 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Julia Harding, MW
JancisRobinson.com (8/19/2009)
(Penfolds, Bin 389 Cabernet Sauvignon/Shiraz South Australia Red) Subscribe to see review text. | By John Szabo, MS
WineAlign (7/7/2009)
(Penfolds Bin 389 Cabernet/Shiraz, South Australia red) Subscribe to see review text. | The World of Fine Wine, December 2008, Issue #22
(Bin 389 Cabernet Shiraz) Login and sign up and see review text. | By David Lawrason
WineAlign (11/8/2008)
(Penfolds Bin 389 Cabernet/Shiraz, South Australia red) Subscribe to see review text. | By Josh Raynolds
Vinous, September/October 2008, IWC Issue #140
(Penfolds Wines Cabernet Shiraz Bin 389 Barossa Valley) Subscribe to see review text. | By Gary Walsh
The WINEFRONT (4/1/2008)
(Penfolds Bin 389 Cabernet Shiraz) Subscribe to see review text. | By Campbell Mattinson
The WINEFRONT (3/21/2008)
(Penfolds Bin 389 Cabernet Shiraz) Subscribe to see review text. | By James Halliday
Halliday Wine Companion (9/25/2007)
(Penfolds Bin 389 Cabernet Shiraz) Subscribe to see review text. |  By Gary Vaynerchuk
Wine Library TV, An Aussie wine tasting with a visiting Aussie Chef, Episode #616 (2/2/2009)
(Penfolds Cabernet Shiraz Bin 389) #2; VaynerPAZZZ; COLOR-very dark & dense; NOSE-plum; a little Oak Monster (vanilla & cream); heavy black currant; TASTE-this is a big wine; if you like the big Napa cabs, then you will like this wine; at the same time you can find $15-$20 Aussie blends that taste like this; this is massive; a lot of good fruit -- the black currant is obvious and black raspberry too; completely mouth-coating; very smooth and very rich, but this is too over-oaked for me; GV-87 87 points |
NOTE: Scores and reviews are the property of JancisRobinson.com and WineAlign and The World of Fine Wine and Vinous and The WINEFRONT and Halliday Wine Companion and Wine Library TV. (manage subscription channels) |
| Penfolds Producer website
Producer Cellar Door - Barossa (Google Maps)
About Us
Australia's winemaking history of less than two hundred years is brief by European measures though, like Europe, punctuated by periods of extreme success and difficult times. From the earliest winemaking days Penfolds has figured prominently and few would argue the importance of Penfolds’ influence on Australia’s winemaking psyche.
Without the influence of Penfolds the modern Australian wine industry would look very different indeed. Sitting comfortably outside of fad and fashion, Penfolds has taken Australian wine to the world on a grand stage and forged a reputation for quality that is without peer.
Penfolds’ reputation for making wines of provenance and cellaring potential might suggest a mantle of tradition and formality is the preferred attire of a company with so much history to defend. But to label Penfolds as simply an established and conventional winemaker, would be to confuse tradition with consideration and to overlook the innovative spirit that has driven Penfolds since its foundation, and continues to find expression in modern times.
If there is anything traditional about Penfolds, it is the practice of constantly reviewing the wines it already does well, and continuously evolving and refining styles as vineyards mature and access to ever older and more varied vineyard sites improves.
Making The Best Possible Wine
At Penfolds, the role of the winemaker is to make the best possible wine within the constraints of each vintage. Penfolds’ house style emerged from a fortified-wine producing culture and evolved as a winemaking philosophy – a way of making wine – which has had a profound effect on the entire Australian wine industry.
The concept of multi-regional and vineyard blending, a feature of the Penfolds house style, is an amplification of the ‘all-round wine’. Without the constraints of a single vineyard, winemakers could choose the best possible fruit with the outstanding characteristics of each vineyard.
While American oak has played a central role in the development of Penfolds red wines, French oak has been increasingly used in the evolution of new wines – particularly RWT and Yattarna. Maturation in oak, which follows fermentation, is also key to the Penfolds house style.
The Penfolds approach to winemaking has percolated through the entire Australian wine industry over the last 50 years. The techniques employed in research and development of Penfolds wines are remarkable and many of the discoveries and innovations have had a lasting impact on winemaking thinking.
Winemakers
In Max Schubert, Don Ditter, John Duval and Peter Gago, Penfolds has nurtured four of Australia's great winemakers. They have passed the Chief Winemaker’s baton of responsibility for crafting some of Australia's most iconic wines, down through the past six decades.
Joining Peter Gago in the Penfolds winemaking team are Senior Red Winemaker Steve Lienert, Senior White Winemaker Kym Schroeter, and Red Winemakers Andrew Baldwin, Adam Clay, Stephanie Dutton and Matt Woo - also the Penfolds Fortified Winemaker. All members of the Penfolds winemaking team ensure that Penfolds’ reputation for outstanding quality is upheld.
Vineyards
Barossa Valley
Penfolds draws fruit from a combined vineyard area of 618 hectares in the Barossa region of South Australia. The Barossa is about 70 kilometres north of Adelaide and in 1911 Penfolds established a winery at Nuriootpa, completed in time for the 1913 vintage. The Barossa region is known for its relatively low rainfall with many vineyards dry grown on single wire trellising.
Magill Estate
The historic and heritage-protected Magill Estate Vineyard was established in 1844 by Dr Christopher Rawson and Mary Penfold—just eight years after the foundation of Adelaide. It was originally known as the Grange Vineyard, named after their new homestead ‘The Grange’, a cottage which still stands intact amongst the vines.
Eden Valley
Joseph Gilbert planted the first vines in the Eden Valley in 1842 and since that time the region has become synonymous with producing elegant riesling and complex shiraz. While its name suggests a concave nature, Eden Valley is actually a wide ridge, situated east of the Barossa Valley with an altitude ranging from 440 – 550 metres.
McLaren Vale
McLaren Vale is located approximately 40km to the south of Adelaide, with the vineyards in the region located between 6 and 15 kilometres from the Gulf of St Vincent. The elevation ranges from 50 to 350 metres above sea level. Penfolds has company owned vineyards throughout the region, using the fruit as blending components for premium red wines such as Grange and Bin 389.
Coonawarra
Penfolds has had a long history with the Coonawarra region, dating back to their first vineyard purchase in 1960. It is one of the most famous red wine regions in Australia with weathered limestone terra rossa soils, relatively cool climate and overall water availability. Coonawarra has played a significant role in many of Penfolds' multi-regional wines as well as the single region wines such as Bin 128.
James Halliday Australian Wine Companion Winery Of The Year 2014: Penfolds
Penfolds is Australia’s foremost winemaker, with an unbroken line dating back to its establishment in 1844 when medical practitioner Dr Christopher Rawson Penfold and wife Mary purchased ‘the delightfully situated and truly valuable of Mackgill … Comprising 500 acres (202 hectares) of the choicest land’. Here they built the house that still stands today, and within a few years had begun the winery and cellar on the site of today’s buildings at Magill Estate.
Mary took charge of winemaking, initially producing grenache prescribed by her husband as a tonic for anaemic patients. By 1870 she, son-in-law Thomas Hyland and cellar manager/winemaker Joseph Gillard had formed Penfolds & Co. With markets in South Australia, Victoria and New South Wales, their wine production was over one-third of South Australia’s total.
Growth continued unabated, and in 1945 Penfolds acquired the jewel of the Magill Vineyard, at that time the largest vineyard in South Australia. It now has 2100 hectares of vineyards, the largest share of Australia’s total. Two men came together in the 1950s to lay the foundation of Penfolds today: winemaker Max Schubert, and research chemist Ray Beckwith (who died shortly after his 100th birthday in 2012); indeed, their contribution transcended Penfolds to the entire Australian wine industry.
The architecture for the Penfolds wine portfolio of the twenty-first century was established in the 1960s, half a century ago. There has been growth, both in the range of labels and their price points, but it has been cleverly – indeed sensitively – managed; demand-driven growth has been achieved without any quality compromise whatsoever.
There is no possibility that the pre-eminence of Penfolds will ever be challenged by any other Australian wine business. Equally certain is that the Penfolds brand value will continue to gain ground on the world stage of all consumable products. If proof be needed, the overall quality of the wines in this Wine Companion is the best Penfolds has ever presented to the markets of the globe.
Author: James Halliday Jul 20132005 Penfolds Bin 389 Penfolds Tasting Note
VINEYARD REGION
VINTAGE CONDITIONS
GRAPE VARIETY
MATURATION
WINE ANALYSIS
LAST TASTED
PEAK DRINKING
FOOD MATCHES
McLaren Vale, Padthaway, Barossa Valley
The 2005 vintage was of consistent high quality
Winemaker comments by
Peter Gago - Penfolds Chief Winemaker
Dense, dark red.
At once elevated, the nose is separated from the others in the Penfolds Bin family by the overt high notes of its barrel fermentation contribution. This is archetypal Bin 389 with notes of Maraschino marinated dark berries mixed with dark chocolate, bayleaf, black (Kalamata) olives and roasting pan juices. Oak and charcuterie elements effortlessly fill any aromatic gaps.
The 2005 Bin 389 is complete, full and multi- dimensional from start to finish, its weight coupled with (understated) power, depth and length.
Ripe fig, blueberry and dark plum fruit flavours synergise to create an inky/dense palate with no rough edges. The oak, and plush tannins are at one with the wine, elliciting no one dominant feature and a seamless palate.
Stylistically a classic and complex Bin 389 - a proud flag bearer of this traditional Australian style.
across all regions. Favourable seasonal
conditions - particularly mild temperatures, with
few sustained hot periods, and moderate and
generally well timed rainfall - resulted in good
quality and steady ripening of fruit, with full NOSE varietal characters being developed.
Cabernet Sauvignon (52%), Shiraz (48%).
This wine was matured for 13 months in 26% new
American oak hogsheads, with the balance in
older American oak.
Alc/Vol: 14.50%
Acidity: 6.50g/L
pH:
1.11.2007
2010-2030
Ideal with hearty meat dishes.Penfolds Bin 389The Rewards of Patience (7th Edition)
Vintage Label Cabernet Shiraz
2010 Bin 389 Cabernet Shiraz 51% 49%
2009 Bin 389 Cabernet Shiraz 51% 49%
2008 Bin 389 Cabernet Shiraz 52% 48%
2007 Bin 389 Cabernet Shiraz 54% 46%
2006 Bin 389 Cabernet Shiraz
2005 Bin 389 Cabernet Shiraz 52% 48%
2004 Bin 389 Cabernet Shiraz 53% 47%
2003 Bin 389 Cabernet Shiraz
2002 Bin 389 Cabernet Shiraz 54% 46%
2001 Bin 389 Cabernet Shiraz
2000 Bin 389 Cabernet Shiraz
1999 Bin 389 Cabernet Shiraz
1998 Bin 389 Cabernet Shiraz 58% 42%
1997 Bin 389 Cabernet Shiraz
1996 Bin 389 Cabernet Shiraz
1995 Bin 389 Cabernet Shiraz
1994 Bin 389 Cabernet Shiraz
1993 Bin 389 Cabernet Shiraz
1992 Bin 389 Cabernet Shiraz
1991 Bin 389 Cabernet Shiraz 67% 33%
1990 Bin 389 Cabernet Shiraz
1989 Bin 389 Cabernet Shiraz
1988 Bin 389 Cabernet Shiraz
1987 Bin 389 Cabernet Shiraz
1986 Bin 389 Cabernet Shiraz 68% 32%
1985 Bin 389 Cabernet Shiraz 52.5% 47.5%
1984 Bin 389 Cabernet Shiraz
1983 Bin 389 Cabernet Shiraz
1982 Bin 389 Cabernet Shiraz
1981 Bin 389 Cabernet Shiraz
1980 Bin 389 Cabernet Shiraz
1979 Bin 389 Cabernet Shiraz
1978 Bin 389 Cabernet Shiraz
1977 Bin 389 Cabernet Shiraz
1976 Bin 389 Cabernet Shiraz
1975 Bin 389 Cabernet Shiraz
1974 Bin 389 Cabernet Shiraz
1973 Bin 389 Cabernet Shiraz
1972 Bin 389 Cabernet Shiraz
1971 Bin 389 Cabernet Shiraz
1970 Bin 389 Cabernet Shiraz
1969 Bin 389 Cabernet Shiraz
1968 Bin 389 Cabernet Shiraz
1967 Bin 389 Cabernet Shiraz
1966 Bin 389 Cabernet Shiraz
1965 Bin 389 Cabernet Shiraz
1964 Bin 389 Cabernet Shiraz
1963 Bin 389 Cabernet Shiraz
1962 Bin 389 Cabernet Shiraz
1961 Bin 389 Cabernet Shiraz
1960 Bin 389 Cabernet Shiraz
1959 Bin 389 Cabernet Shiraz
Cabernet-Shiraz BlendA very popular blend in Australia-particularly from South Australia, where the two varietals work well together. The most famous of these would be the Penfolds Bin 389, considered Australia's most cellared wine. In years gone by this was referred to as "Baby Grange" as some of the wine used barrels from the vintage of Grange.
The 2018 Paternus states only McLaren Vale Shiraz (no Cab Sav).Australia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)South Australia South Australian Wine Industry Association | South Australian Wines (Wikipedia) |
|
