2021 Penfolds, Bin 389, Cabernet Shiraz, Australia

2021 Penfolds, Bin 389, Cabernet Shiraz, Australia

Product: 20218125703
Prices start from £50.00 per bottle (75cl). Buying options
2021 Penfolds, Bin 389, Cabernet Shiraz, Australia

Buying options

Available for delivery or collection. Pricing includes duty and VAT.


The Bin 389 has earnt the nickname of “Baby Grange”, as while the proportion of Shiraz and Merlot in the blend differs, Bin 389 is matured in the oak barrels used for the previous year’s Grange. It is also known to contain declassified fruit from parcels used in Grange and Bin 707.

The 2021 is a blend of 53% Cabernet Sauvignon and 47% Shiraz, a powerful but cooler vintage and one of the most successful Bins this year. It possesses a deliciously complex and layered nose, a plush mid palate bursting with bright, black fruit and oodles of acidity.

Sumptuously long and balanced with a clear emphasis on freshness, this is already approachable and will cellar well for 30+ years.

Drink 2025 - 2055

Alex Weller, Private Account Manager, Berry Bros. & Rudd

wine at a glance

Delivery and quality guarantee

Critics reviews

Wine Advocate93+/100

The 2021 Bin 389 Cabernet Shiraz is creamy and densely packed with flavour (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, comprising 53% Cabernet Sauvignon and 47% Shiraz. 

The cooler season has imbued the wine with a freshness and levity, which, if you had asked me before 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 2023 - 2063

Erin Larkin, Wine Advocate (July 2023)

Read more
Jancis Robinson MW17+/20

53% Cabernet Sauvignon, 47% Shiraz from vineyards in McLaren Vale, Coonawarra, Barossa Valley, Wrattonbully and Padthaway. Overall, summer and autumn conditions were cooler than average, allowing grapes to ripen slowly. Aged for 12 months in American oak hogsheads (37% new). TA 6.6 g/l, pH 3.67.

Very deep purplish crimson. A brooding nose suggests hidden depths. Very flattering start with a great balance between the two major components and a velvety texture. Lots of oomph and pleasure before the trademark tarry finish kicks in.

Drink 2026 - 2042

Jancis Robinson MW, JancisRobinson.com (July 2023)

Read more
James Suckling94/100

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, fresher, and compelling enough to reach for the next glass. 

Very Australian feel. I have had old vintages of this, some very old. They are inevitably a rewarding experience. The generous oak framework is apposite in lieu of this latent wine's immense potential. 

Drinkable now, but best from 2027.

James Suckling, JamesSuckling.com (July 2023)

Read more

Baby Grange gets its moniker as components of the blend are matured in the same barrels as the previous vintage of Grange. But with Cabernet Sauvignon the main player (53% in this vintage), it is more a Baby 707, primarily as it always benefits from wine destined initially for that cuvée and Grange. 

A beauty of a beast whose imposing tannin structure and abundantly ripe fruit need time. Powerful, inky blue and black berry fruits dominate the nose and palate, alongside bergamot freshness, earthy tapenade, exotic spices, iron filings and lots of black pepper. 

Coconut richness from 12 months in US oak hogsheads (37% new) and fine cocoa powder tannins add grip and linger long.

Drink 2025 - 2055

Tina Gellie, Decanter.com (June 2023)

Read more

This 2021 Bin 389 is a reserved claret style made up of 53% Cabernet Sauvignon and 47% Shiraz from across South Australia. It is pretty embryonic and only hints at what is in store over the medium to long term. There is impressive complexity to start: cassis, slate, cola, gravel, spice box and baked earth aromas with good purity of fruit. 

The overall structure has an excellent vibrancy, which drives upfront impact and the overall style, with flavours currently sitting in reserve for their time to shine. Mid-weight and well-composed, the finish is lengthy, yet the wine is clearly not ready to enjoy and will need at least a decade in bottle to hit its straps.

Drink 2030 - 2042

Angus Hughson, Vinous.com (July 2023)

Read more

About this WINE



Penfolds enjoys an iconic status that few New World producers have achieved. Established in 1844 at the Magill Estate near Adelaide, it laid the foundation for fine wine production in Australia.

The winemaking team is led by the masterful Peter Gago; it has the herculean task of blending the best wines from a multitude of different plots, vineyards and regions to create a consistent and outstanding range of wines. Its flagship wine, Grange, is firmly established as one of the finest red wines in the world.

Under Gago’s stewardship, the Penfolds range has evolved over time. Winemaking has moved away from New World heat and the sort of larger-than-life style that can mask individuality; the contemporary wines instead favour fine balance and typicity for the region or grape.

Find out more


Australia has come to represent the most 'successful' New World producer to date, the benchmark by which competitor winemaking nations have come to judge themselves. However it’s been achieved not without significant cost to an industry that has been forced to consolidate in ever-decreasing circles, in order to keep the wheels from falling off the Brand Australia juggernaut. In 2003-2004, 20 businesses accounted for 86 percent of all production. The prize has been a 24 percent share of the UK market (as well as a rapidly-improving one in the USA), ironically a position it held 'before the Wars' as a supplier of fortified 'Empire wine'.

Commercial viticulture was established during the early part of the 19th century, with South Australia the last to plant in the 1840s before quickly establishing itself as the major source of fortified wine. A post-WWII move towards consumption of still dry table wine, encouraged by the steady stream of immigrants, was accelerated by the introduction of German pressured fermentation vats, stainless-steel and refrigeration units during the 1970s, enabling winemakers to ferment to dryness. At the same time, French barrels made their debut, adding complexity and a premium allure, while fruit from new, cooler areas such as Coonawarra and Padthaway permitted lighter styles to be made.

These seismic improvements were not lost on the UK market, itself in near revolution during the early 1980s as Thatcher's government bounced the economy back to life. With Neighbours dominating the airwaves, supermarkets were given carte blanche to spread far and wide, immediately creating a demand for a new style of wine, namely a ‘brand’, with consumers only too willing to move from Bulgarian table wine to an Aussie fruit bomb – especially one with an Emu on the label.

The Australians grasped the opportunity, only too willing to supply the right product at the right price, supported by aggressive pricing and discounts. On the supply side, the structure of their industry allowed them to cross-border blend and so maximise production. Corporate consolidation further improved their effectiveness to compete on volume yet has not hitherto allowed them to grow sales value.

Only the ramifications of a current chronic seven-year drought, with saline levels at unprecedentedly high levels and the evaporation of the Murray Darling River (South Australia's only real source of irrigation since viticulture began) to a virtual trickle has prompted the Australian Wine and Brandy Corporation (AWBC) to finally enforce water quotas. Yet even when an oversupply still exists, key Australian brands are now being obliged to import wine from the likes of Chile to meet demand; 40 percent of wineries are running at a loss, largely as a result of over-capitalisation.

Meanwhile there's a significant minority of winegrowers making regionally expressive, terroir wines of real distinction clamouring to make themselves heard; unfortunately it is the corporates that control how the marketing budget is spent, the ‘big five’ comprising Fosters Wine Estates (Wolf Blass, Penfolds, Rosemount Estate, Lindemans), Hardys Wine Co. (Banrock Station, Leasingham), Orlando Wines (Jacob's Creek), Australian Vintage Ltd (McGuigan Wines, Tempus Two, Miranda), and Casella (Yellow Tail). Maybe global warming will have the final say.

Though blending away regional differences has essentially been key to Australia's brands competing, there is a range of regional styles that’s clearly defined and demanding recognition, notably Barossa Valley Shiraz, Eden Valley Riesling, McLaren Vale Shiraz and Cabernet Sauvignon, Langhorne Creek Cabernet Sauvignon, Coonawarra Cabernet Sauvignon, Wrattonbully Cabernet Sauvignon, Clare Valley Riesling, Adelaide Hills Chardonnay, Yarra Valley Pinot Noir, Hunter Valley Semillon, and Margaret River and Great Southern Cabernet Sauvignon.

Climatically the continent could be divided into two: a tropical weather pattern affecting New South Wales and the north, while the southern half of the country – covering the key viticultural states of Western and Southern Australia, Victoria and Tasmania – enjoys a less extreme band of warm to hot weather oscillating between 25 and 35 Celsius. Yet without the cool oceans enjoyed by California or the mountain ranges of Italy, the climate does not benefit from significant diurnal shifts in temperature, between day and night. There are, however, notable cooler spots such as Barossa ValleyClare ValleyEden ValleyCoonawarraWrattonbully, Adelaide Hills, Macedon Ranges, Yarra Valley and Tasmania. Relatively high humidity (around 55 percent) seems to be a prerequisite for successful photosynthesis in these climes.

Of the 167,000 ha producing 14.3hl of wine in 2005, the state of South Australia accounts for 43 percent of the vineyard area (ie Riverland, Barossa Valley, McLaren Vale); New South Wales, 24 percent (Riverina, Murray Darling, Hunter Valley); Victoria, 23 percent (Heathcote, Swan Hill, Yarra Valley); and Western Australia just 8 percent (Margaret River, Great Southern).

Find out more
Cabernet Sauvignon

Cabernet Sauvignon

The most famous red wine grape in the world and one of the most widely planted.

It is adaptable to a wide range of soils, although it performs particularly well on well-drained, low-fertile soils. It has small, dusty, black-blue berries with thick skins that produce deeply coloured, full-bodied wines with notable tannins. Its spiritual home is the Médoc and Graves regions of Bordeaux where it thrives on the well-drained gravel-rich soils producing tannic wines with piercing blackcurrant fruits that develop complex cedarwood and cigar box nuances when fully mature.

The grape is widely planted in California where Cabernet Sauvignon based wines are distinguished by their rich mixture of cassis, mint, eucalyptus and vanilla oak. It is planted across Australia and with particular success in Coonawarra where it is suited to the famed Terra Rossa soil. In Italy barrique aged Cabernet Sauvignon is a key component in Super Tuscans such as Tignanello and Sassicaia, either on its own or as part of a blend with Sangiovese.

Find out more