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Penfolds Bin 389 Cabernet-Shiraz 2015

  • WS92
750ML / 14.5% ABV
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4.7 5 Ratings
750ML / 14.5% ABV

Winemaker Notes

Deep dense magenta. The very first impression? Instantly Penfolds. Some barrel-ferment nuances perhaps? A formic lift, V.A., regressive oak? Maybe all listed are guilty partners! Higher notes reveal custard tart and brûlée, courting meaty pan-scrapings/juices. Yet beneath, a darker edge – black pudding, sweetbread, asphalt. Moreover, not just an ‘offal’ offering – an aromatic veil of satsuma plum, fig and quince paste aromatics liberally sprinkled above. Enticing, inviting. A taste continuum of assorted flavors and textures. A spoil of fruits meshed with a grain-like paste– chaff/oats/barley/wheat germ….At once chewy and succulent, heightened by a mouth-watering acidity and overt 2015 ‘elongated’ tannins. Oak barely perceivable. An interesting ‘package’ where upon nothing stands out! A ‘balanced completeness’! Drink now through 2037.

Blend: 53% Cabernet Sauvignon, 47% Shiraz

Critical Acclaim

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WS 92
Wine Spectator
A lip-smacking mix of vibrant berry and cherry flavors that give way to green tea, toasted herb and cedar notes. Finds plenty of harmony on the finish, with the juicy acidity blending in with the dense, chewy tannins. Drink now through 2027.
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Penfolds

Penfolds Wines

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Penfolds Wines, Australia
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Penfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then a series of stand-out wines both white and red have been released under the Penfolds masthead.

Peter Gago, Penfolds Chief Winemaker and only the 4th custodian of Grange, relishes the opportunity to bring Penfolds to the world stage and is an enthusiastic ambassador and natural educator. Penfolds came to the attention of the US market when 1990 Grange was Wine Spectator’s ‘Wine of the Year’. Since then, Penfolds Grange has become one of the most collectable wines of the world and was honored to grace the front cover, once again, of Wine Spectator, with declarations of Grange as Australia’s Icon.

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Australia

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A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Most regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.

Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre are also popular, both on their own and alongside Shiraz in Rhône Blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version and Semillon is often blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.

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Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

CWL78700116_2015 Item# 353569