Region: South Australia
Sub Region: Barossa Valley, Coonawarra, Langhorne Creek and McLaren Vale
Varieties: 52% Cabernet Sauvignon, 48% Shiraz
Country: Australia
Vintage: 2008
Style: Full-bodied, mature red
The Wine
First made in 1960, Bin 389 has become one of the defining examples of Australia’s Cabernet–Shiraz tradition. Its enduring appeal lies in the relationship between Cabernet Sauvignon’s shape and aromatic definition, Shiraz’s generous middle palate, and the savoury complexity developed through American oak maturation.
The 2008 combines 52% Cabernet Sauvignon and 48% Shiraz from Barossa Valley, Coonawarra, Langhorne Creek and McLaren Vale. It matured for 13 months in American oak hogsheads, 34% new, with the remainder seasoned.
The season began under favourable conditions before a prolonged March heatwave divided the harvest into two markedly different phases. Penfolds highlighted the importance of individual fruit parcels and selection in assessing the resulting wines. Bin 389 emerged with substantial concentration, balanced fruit and the structure for extended ageing.
Blackcurrant and mulberry form the centre, joined by liquorice, chocolate, tobacco and savoury oak. Bottle age introduces further earthy, leathery and cedary complexity, while the Cabernet component helps maintain definition through the finish. This is a chance to explore a familiar Australian benchmark after the patience it was designed to reward.
Cellared Says
An older Bin 389 is often where I’d start when recommending mature Australian wine. There is something particularly satisfying about seeing a well-known label develop the complexity that younger bottles can only suggest.
The 2008 appeals as a bottle to open and enjoy now. I’d give it a careful decant to leave any sediment behind, then follow it in the glass. For me, the attraction is the meeting of generous fruit and the savoury detail that comes with age.
Reviews
“…the requisite fruit power and structure to see it age well for decades. An excellent 389.”
94+ Points — Gary Walsh, The Wine Front
Region: South Australia
Sub Region: Barossa Valley, Coonawarra, Langhorne Creek and McLaren Vale
Varieties: 52% Cabernet Sauvignon, 48% Shiraz
Country: Australia
Vintage: 2008
Style: Full-bodied, mature red
The Wine
First made in 1960, Bin 389 has become one of the defining examples of Australia’s Cabernet–Shiraz tradition. Its enduring appeal lies in the relationship between Cabernet Sauvignon’s shape and aromatic definition, Shiraz’s generous middle palate, and the savoury complexity developed through American oak maturation.
The 2008 combines 52% Cabernet Sauvignon and 48% Shiraz from Barossa Valley, Coonawarra, Langhorne Creek and McLaren Vale. It matured for 13 months in American oak hogsheads, 34% new, with the remainder seasoned.
The season began under favourable conditions before a prolonged March heatwave divided the harvest into two markedly different phases. Penfolds highlighted the importance of individual fruit parcels and selection in assessing the resulting wines. Bin 389 emerged with substantial concentration, balanced fruit and the structure for extended ageing.
Blackcurrant and mulberry form the centre, joined by liquorice, chocolate, tobacco and savoury oak. Bottle age introduces further earthy, leathery and cedary complexity, while the Cabernet component helps maintain definition through the finish. This is a chance to explore a familiar Australian benchmark after the patience it was designed to reward.
Cellared Says
An older Bin 389 is often where I’d start when recommending mature Australian wine. There is something particularly satisfying about seeing a well-known label develop the complexity that younger bottles can only suggest.
The 2008 appeals as a bottle to open and enjoy now. I’d give it a careful decant to leave any sediment behind, then follow it in the glass. For me, the attraction is the meeting of generous fruit and the savoury detail that comes with age.
Reviews
“…the requisite fruit power and structure to see it age well for decades. An excellent 389.”
94+ Points — Gary Walsh, The Wine Front
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