Jamessuckling.com | JS 94
Published: Jul 23, 2023

The 'mini Grange', as it is known. Robust, with a core of molten raspberry, blueberry, tea leaf and anise, juxtaposed against something that feels cooler and fresher and compelling enough to reach for the next glass. Very Australian of feel. I have had old vintages of this, some very old. They are inevitably a rewarding experience. The generous oak framework, apposite in lieu of this latent wine's immense potential. Drinkable now, but best from 2027.

The Wine Advocate | RP 93+
Published: Jul 20, 2023

The 2021 Bin 389 Cabernet Shiraz is creamy and densely packed with flavor (packed!), and the American oak is a core part of the wine, both aromatically and in the mouth. The fruit is from McLaren, Coonawarra, Barossa Valley, Wrattonbully and Padthaway and comprises 53% Cabernet Sauvignon and 47% Shiraz. The cooler season has imbued the wine with a freshness and levity, which, if you asked me prior to tasting, I would have said it was impossible to imbue levity in the Bin 389! But there you have it. Epic intensity, present oak. Give it time. I have tasted 30-year-old Bin 389s in the past that have still been alive and fresh. So, the cellar is the place for this vintage. 14.5% alcohol, sealed under natural cork.
Drink Date: 2023 - 2063

Winemaker

Color: Bright, crimson red
Nose: Lifted, fragrant. Immediately Penfolds. Aficionados may quickly identify and proclaim 389.
Opulently: Trifle: layers of custard and port-wine dark jelly with flaked coconut and juniper/cassis.
Cake: old-fashioned hummingbird cake, with coconut flakes and nutty flavours.
Overheard: Petrichor aromas gradating to silkworm-eaten mulberry leaf?. Honestly!?!
Familial youthful Bin 389 oak subtle matchstick and a hint of vanilla powder.
As they say what is there not to like?!

Palate
Balance of the sweet (cabernet) and the savoury (shiraz).
Possesses what has now often been referred to as a black forest cake 2018 vintage flavour profile.
Darker fruits - closer to that of a black cherry liqueur than a creme de cassis component of Kir.
Flavours of roasted beetroot - a venison sauce beetroot reduction - similar texturally to a congealed sweet fat (a custardy emulsion/film - not a grainy paste).
Oak and tannins absorbed. Both are certainly present, yet not at all demanding their own space on this Bin 389 stage. Substantial, intense.