Cabernet Shiraz Bin 389 - Penfolds
 
Bin 389 is often defined as the younger brother of Grange, the wine that unequivocally represents the flag of the Penfolds winery. In part, this is also due to the fact that Bin 389 matures in the same barrels in which, during the previous year, the Grange rested. The first vintage of Bin 389 was vinified in 1960 by legendary Penfolds winemaker Max Schubert. It is a wine that combines the structure of cabernet with the richness of shiraz. It rests for a year in American wooden barrels. Voluminous and powerful today, it will give great satisfaction tomorrow.
 
Type: Red Wine
Origin: South Australia
Grape varieties: Cabernet Sauvignon 51% - Shiraz 49%
Alcohol content: 14.5%
Format: 75cl with box
Allergens: Sulphites
Chalice: Grand Ballon
Serving Temperature: 18°C
 
Tasting Notes: Intense ruby red. It arrives on the nose with complex hints of black fruits, licorice, mocha, chocolate, pencil shavings and pepper. In the background, a hint of vanilla makes the aroma uniform. When tasted, it is structured and medium-bodied, with lively tannins and an acidic backbone that will soften with aging in the cellar.
 
Pairings: Accompanies all red meats. Excellent with grilled beef fillet.
 
The Cellar: Penfolds was founded by Christopher Rawson Penfold, a young English doctor firmly convinced of the healing properties of wine who, before leaving Great Britain to emigrate to Australia, procured cuttings from the south of France. The small vines were planted near the cottage that Penfold himself built, together with his wife, in 1845 in Adelaide. Until the second half of the 20th century, the Penfolds winery produced almost exclusively brandies and fortified wines, such as Port or Sherry, used for healing purposes. Towards the middle of the last century, in 1950 to be precise, as a function of changing consumer tastes, the production of table wine began to increase. Among the rows, there is maximum respect for the environment, for nature and for the ecosystem, so the grapes that come to be harvested are all valuable, pure and concentrated in all their organoleptic nuances. In the cellar, from destemming to pressing, from fermentation to aging, from bottling to refinement, each production step is constantly and scrupulously monitored, in order to always guarantee the highest possible level of quality.