Drinking well now, but will improve with time. Peak drinking 2023- 2050.
Bright, crimson red
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?!
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 crème 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.
Origin: Multi-regional blend, South Australia. From McLaren Vale, Barossa Valley, Padthaway, Coonawarra, Robe, Wrattonbully.
Maturation: American oak hogsheads (38% new)
Wine Analysis: Alc/Vol: 14.5%, Acidity: 7.1 g/L, pH: 3.59
Variety: 57% Cabernet Sauvignon, 43% Shiraz
Please note, the bottle is available as a screw cap closure only.