Jamessuckling.com | JS 96
Published: Oct 26, 2022

Very rich, ripe and intense, this has plenty of depth and is one of the strongest statements of Penfolds’ house style. Rich vanillin and sweetly spicy American oak on the nose, with chocolate, blueberry, violet, blackberry and iodine notes. The palate delivers quite approachable and supple texture, smoothly fleshy and inviting. Flavors of blackberry, blackcurrant and mulberry abound. Deep and ripe finish with nutty tannins to close. A blend of McLaren Vale, Barossa Valley and Padthaway. Drink or hold. Screw cap. 

The Wine Advocate | RP 96
Published: Jul 21, 2022

Looking in on the 389 can be "'can be," she says, parenthetically) a good insight into what we can expect from the upcoming Grange. Now, they are very different wines, no question, however, stylistically they have much in common and the illumination into the season that birthed the wines in each instance. Here, the 2020 Bin 389 Cabernet Shiraz has consummate polish and sleek tannins, imbued as they are with graphite, black tea, licorice and resin. The fruit is pure and black and chewy... gorgeous wine. And it lives for decades. This has always been a collector's dream and continues so through this vintage. Highly recommended.
Drink Date: 2022 - 2047

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.