{"product_id":"penfolds-bin-389-cabernet-shiraz-2024","title":"Penfolds Bin 389 Cabernet Shiraz 2024","description":"\u003cp\u003e\u003cspan\u003ePenfolds Bin 389 is often referred to as 'Baby Grange', in part because components of the wine are matured in the same barrels that held the previous vintage of Grange. First made in 1960 by the legendary Max Schubert, this was the wine that helped forge Penfolds reputation with red wine drinkers by combining the structure of cabernet sauvignon with the richness of shiraz. It is named after its original binning compartment at Magill cellars.\u003c\/span\u003e \u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\u003cstrong\u003e\"This is an exceptional 389. Dense yet focused, intense and yet impeccably balanced. Exhibiting good early complexity, this is taut, polished and focused. There are hints of vanillin oak, but they are just lurking in the background, and the wine is beautifully integrated. A complete wine. There is a creamy texture, great length and silky tannins with the intensity maintained throughout. Wonderful stuff. For enjoying over the next twenty-five to thirty years. Every chance it will step up even further over that period.\"\u003cspan style=\"mso-spacerun: yes;\"\u003e  \u003c\/span\u003eKen Gargett\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eThe 2024 Bin 389 is a blend of 53% Cabernet Sauvignon and 47% Shiraz from premium vineyards in Coonawarra, Barossa Valley, McLaren Vale and Padthaway. The wine was matured for 13 months in American oak hogsheads (34% new).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Plum red depth with a vibrant crimson rim. Cabernet Sauvignon leads on the nose, assertive and composed, supported by sweet spice, mulberry and a weave of assorted black and red fruits. Savoury notes follow, with ferrous ironstone, blacksmith’s soot, black Sicilian olive and green peppercorns, layered with crème brûlée, tobacco leaf and Italian herbs. Rich and generous with a weighty, layered mid‑palate. Dark chocolate, cherry liqueur and blueberries sit alongside nuances of coconut and squid ink. Fresh, vibrant acidity drives length and balance, while silken, talc‑like tannins are finely resolved, delivering polish, authority and exceptional persistence. A classic Bin 389 with decades of cellaring potential.\"  \u003cstrong\u003ePenfolds\u003c\/strong\u003e\u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-text\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003ch3\u003eExpert reviews\u003c\/h3\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Deep crimson. Intense blackcurrant, dark chocolate aromas with attractive roasted chestnut, marzipan notes. A classic Bin 389 with abundant cassis, blackberry fruits, lovely chocolaty textures and well-balanced roasted chestnut, vanilla, marzipan notes. Finishes firm, bittersweet and long. Very good density, complexity and flow. The star of the show. 13 months is 34% new and seasoned American oak hogsheads. 53% cabernet sauvignon 47% shiraz. Coonawarra, Barossa Valley, McLaren Vale, Padthaway. Drink now – 2050.\"  \u003cstrong\u003eAndrew Caillard MW - 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"A blend of 53% Cabernet Sauvignon and 47% Shiraz, showcasing the crème de la crème of South Australia, with fruit sourced from vineyards across Coonawarra, Barossa Valley, McLaren Vale and Padthaway. It’s quite a restrained little number. The Cabernet hasn’t yet come to show itself here, but there’s no rush. The gamut of dark fruit is tucked underneath savoury and umami elements, Mediterranean herbs and fading violets. There is plenty of purpose, future and drive, with the big structure still dominating the narrative. In fact, it’s quite tight through the mid-palate. It needs time, no doubt about that. But, oh boy, how well it will do. Drink: 2027-2050.\"  \u003cstrong\u003eLisa Cardelli, Wine Pilot – 98 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"\u003cspan\u003eAnd here we have another conundrum of a wine.  And it’s a puzzle that has no solution in the box or online!  And yet, trying and failing to compute its myriads of flavours is extraordinarily enjoyable and a little frustrating, like the very best brainteasers.  One thing is certain – this is a highly complex and somewhat unpredictable wine that might confound lovers of this Bin, but also recruit new tasters to the fold, because it shows incredible complexity and corridors of flavour and spice, not surprisingly because it comes from such a complex tapestry of components.  Unlike previous vintages which seamlessly meld together, it appears that 2024 Bin 389 wilfully wants to show its striations, cracks, confluences and wounds, and I love it.\u003c\/span\u003e\u003cspan class=\"s2\"\u003e\"\u003cb\u003e  \u003cstrong\u003eMatthew Jukes - 19+\/20 points\u003c\/strong\u003e\u003cspan style=\"font-size: 0.875rem;\"\u003e \u003c\/span\u003e\u003c\/b\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"\u003cspan class=\"cs-reviewBody\"\u003eDeep, dense purple-red colour, glass-staining. Smoky, toasty oak and spicy\/earthy\/ironstone shiraz character steams through on the nose. The wine is very full-bodied, deep and densely packed with flavour, The tannins are ample and fill the entire surface of the mouth, bringing a sense of harmony. This is a seriously smart 389: the flavour is profound and very persistent, the intensity is impactful but effortlessly delivered\u003c\/span\u003e\u003cspan\u003e.\u003c\/span\u003e Drink: 2029–2044.\"  \u003cstrong\u003eHuon Hooke, The Real Review - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The wine that very much epitomises the concept of blending. 53% Cabernet Sauvignon and 47% Shiraz, the fruit has been sourced from Coonawarra, Barossa Valley, McLaren Vale and Padthaway. The oak used for maturation is a mix of new and older, all American oak hogsheads (34% new), for a period of 13 months. This is an exceptional 389. Black\/maroon in colour with an opaque blood red rim, this is dense yet focused, intense and yet impeccably balanced. The nose offers aromas of charcuterie, bay leaves, cigar boxes, cassis, black fruits, chocolate, aniseed, dried herbs and tapenade. Exhibiting good early complexity, this is taut, polished and focused. There are hints of vanillin oak, but they are just lurking in the background, and the wine is beautifully integrated. A complete wine. There is a creamy texture, great length and silky tannins with the intensity maintained throughout. Wonderful stuff. For enjoying over the next twenty-five to thirty years. Every chance it will step up even further over that period. Drink: 2026 – 2056.\"  \u003cstrong\u003eKen Gargett, Wine Pilot - 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"The great Australian red blend is often as assured in youth as it is with age, and nowhere is this better viewed than with 389. Inviting from the first sniff, composed and complete. In 2024 the two grape varieties sit almost as equals – cabernet sauvignon (53%) and shiraz (47%) with sourcing led by Coonawarra, Barossa Valley, McLaren Vale and Padthaway. Oak remains, as it tends to be, American oak hogsheads (34% new). So far this is classic 389 in the making. In the glass it remains thus, old school, warm and inviting with no sharp notes, no angles, just a lovely roundness of generosity. A core of ripe, lush sweet berries grounds the wine and with it comes tiers of vanillin toast, coffee ground, dark chocolate, liquorice, hints of crushed herbs. And oak, let’s spend a moment on the oak – 13 months American oak hogsheads (34% new) – because too often American oak and its brash boldness can be viewed as a negative, but with 389 the art of the blender upholds its place which is as a condiment, an uplifting contribution, that never leads but acts as background support. Indeed, the oak tannins are mighty smart and fine, too. Another 389 classic beauty. Drink: 2026 – 2050.\"  \u003cstrong\u003eJeni Port, Wine Pilot – 97 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"\u003cspan\u003eThis year's release of the much-loved Bin 389 sees a blend of 53\/47% cabernet sauvignon\/shiraz sourced across four regions and matured for 13 months in American oak hogsheads, 34% new. It's quite a tautly framed, 'classic' 389 release – fruit-pure, assured as always, and one that will have a long cellaring life. Dark and black berry fruits are suffused with sweet baking spices, roasting meats, licorice, dark chocolate, earth, violet, kirsch, blueberry pie, dried tobacco and barrel spice. The palate is layered, fruit pure and precise, with a medium tannin heft and an impressive length of flavour on the back end. This is one for those with patience. A classic. \u003c\/span\u003eDrink by 2050.\"  \u003cstrong\u003eDave Brookes, Halliday Wine Companion - 96 points\u003c\/strong\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003cspan style=\"mso-spacerun: yes;\"\u003e\u003cspan style=\"font-size: 10.5pt; line-height: 107%; font-family: 'Segoe UI',sans-serif; color: #212b36;\"\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"A classical Australian blend of 53% cabernet sauvignon and 47% shiraz, giving notes of black and red currants, eucalyptus, ferrous earth, spice, dried herbs, olive and plum. The palate is full-bodied and austere with a nice touch of finesse, fine-tuned tannins, bright acidity and a salivating, tense finish. Drinking well now but will age nicely. Fruit sourced from Coonawarra, Barossa Valley, McLaren Vale and Padthaway. Drink or hold.\"  \u003cstrong\u003eRyan Montgomery, JamesSuckling.com - 96 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"First made in 1960 by Max Schubert, the wine combines Cabernet Sauvignon and Shiraz, bringing together Cabernet structure with Shiraz richness. The style is typically associated with a generous mid-palate - boosted or amplified by the élevage vessels of American oak - and a balance between fruit character and oak maturation. The 2024 vintage in South Australia has so far been sensationally exciting, and so I approach this iconic wine with positive anticipation. It's black and dark on the nose, with licorice and dark chocolate, crushed ant and black peppercorns. The palate is powerful, concentrated, impenetrable and long. It is gravelly and intense, as is key to the style. This is a very good rendition, though its best days are in front of it. It ages almost just as well as Grange, so 20 years seems very conservative. My vintage is 1986, and it continues to drink well today, in 2026. Drink 2029-2049.\"  \u003cstrong\u003eErin Larkin, Wine Advocate - 95+ points\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"MsoNormal\"\u003e\"Often referred to as 'Baby Grange', Bin 389 remains one of Australia’s defining Cabernet Shiraz blends, marrying Cabernet’s structure with Shiraz’s generosity in a style that has become synonymous with Penfolds. Blackcurrant, blackberry and plum lead before cedar, mocha, black olive, liquorice and dark spice broaden the profile. The palate is generous yet balanced, layering cassis, blackberry, plum, cocoa and savoury spice over long, ripe tannins. Fresh acidity prevents the richness from becoming heavy, carrying the wine through an impressively persistent finish. Another complete and compelling release.\"  \u003cstrong\u003eTom Kline, Wine Pilot – 95 points\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3\u003eThe story of bin 389\u003cbr\u003e\n\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/bin389_1024x1024.jpg?v=1664236288\" alt=\"\"\u003e\u003c\/p\u003e\n\u003cp\u003ePenfolds Bin 389 Cabernet Shiraz, often known as 'Baby Grange', is n\u003cspan\u003eamed after its original binning compartment at Magill cellars\u003c\/span\u003e. First produced in 1960, its history is connected with the development of Grange and Max Schubert's ambition to create what he called 'a dynasty of wines' for Penfolds. \u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eEarly Bin 389 vintages were made with fruit from around the Adelaide foothills, including Auldana and Magill. According to retired Penfolds Senior Winemaker John Bird, a small portion of Morphett Vale fruit, parcels not used for Grange and sometimes McLaren Vale fruit were also included in the blend during the 1960s. After Penfolds vineyards around Adelaide were extensively pulled out to make way for urban development during the mid-1970s, Barossa Valley, particularly the Kalimna Vineyard,\u003cbr\u003ebecame a dominant source of fruit.\u003c\/p\u003e\n\u003cp\u003eSince the mid-1990s Bin 389 has drawn fruit from around South Australia, including Barossa Valley, Coonawarra, Padthaway, McLaren Vale, Langhorne Creek, Wrattonbully, Clare Valley and Robe. Exacting specifications of ripeness, classic Penfolds winemaking and strict classification of wines after maturation have ensured the style has remained consistent since the beginning.\u003c\/p\u003e\n\u003cp\u003eBin 389 epitomises Penfolds winemaking philosophy and the benefits of cross-varietal and multi-regional blending. Max Schubert always favoured warmer-climate fruit as a source for the wine. By marrying the perfume and chocolaty tannins of ripe cabernet sauvignon with opulent and fleshy shiraz he could achieve extra aromatic complexity, volume and palate richness. The style has been refined over the last 60 years through meticulous fruit selection, the introduction of new technology and winemaking refinements. During the 1960s, use of refrigeration and stainless steel enabled winemakers to preserve freshness; new membrane presses during the 1970s allowed gentler extraction of flavours and tannins.\u003c\/p\u003e\n\u003cp\u003eVineyard management practices and a rigorous fruit-grading system have also contributed to higher quality fruit. Nonetheless, the overall winemaking practices have not changed: the classical heading down in open fermenters, partial barrel fermentation and maturation in new and seasoned American oak (much used previously for Penfolds Grange and Bin 707 Cabernet Sauvignon) remain key Penfolds techniques. \u003c\/p\u003e\n\u003cp\u003eBin 389 Cabernet Shiraz remains one of Australia's most popular collectible red wines because of its consistency and long-term cellaring potential. \u003c\/p\u003e\n\u003cdiv class=\"experience-component experience-assets-complextile\"\u003e\n\u003cdiv class=\"snippet snippet-complextile align-vertical-Bottom align-horizontal-Left\n    text-dark null\"\u003e\n\u003cdiv class=\"banner-content\"\u003e\n\u003cdiv class=\"banner-text\"\u003e\n\u003cdiv class=\"page-designer-hover text-left align-on-zoomout-Left border-line-none\"\u003e\n\u003cdiv class=\"col-12\"\u003e\n\u003ch3\u003e\u003cstrong\u003ePeter Gago\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/PenfoldsChiefWinemakerPeterGago_1024x1024.png?v=1697773987\" alt=\"Penfold's Chief Winemaker Peter Gago\"\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThe following text is taken from an article by Ken Gargett in Quill \u0026amp; Pad, https:\/\/quillandpad.com\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003ePeter Gago has what many people in the wine world think is the best job on the planet. He is chief winemaker for Penfolds, based in South Australia and one of Australia’s oldest wine producers.\u003c\/p\u003e\n\u003cp\u003eMax Schubert created Grange with the experimental first wine, the 1951, after he returned from Bordeaux and wanted to establish an Aussie First Growth. The story of Grange has been told many times, and as fascinating as it is I won’t rehash it again. Schubert ruled at Penfolds right through to the 1976 vintage, when he handed the reins to Don Ditter. Ditter made the wines right through to the 1986 vintage when John Duval stepped up. Duval was chief winemaker until the 2002 vintage, when he left to do his own thing, very successfully.\u003c\/p\u003e\n\u003cp\u003eSince that time, Peter Gago has been the chief winemaker. It should be noted that although the role of chief winemaker at Penfolds will always be inextricably linked with Grange, there are a great many other wines in the portfolio for which this position assumes ultimate responsibility.\u003c\/p\u003e\n\u003cp\u003eAlongside the winemaking, in which he is still heavily involved, a usual week in non-Covid times sees Gago flying around the world to tastings, dinners, events, festivals, and promotions. I suspect that only David Attenborough (outside of pilots and crew) has racked up more flying miles. I remember seeing him one day when he seemed even more pleased with the world than usual. Turns out he’d just run into his wife, Gail, now retired but a long-term and highly regarded member of the South Australian parliament, at the airport. Gago had not been aware that they would both be in the same country that week, let alone cross paths, such is his usual peripatetic lifestyle.\u003c\/p\u003e\n\u003cp\u003eGago has friends and admirers all around the globe, from the rich and famous to young, aspiring wine lovers, and will spend time talking to them all. I suspect that if he wanted to start dropping names, the din would reverberate for days, but you could not find a humbler man. Gago is a serious music buff and you’d be amazed at the number of rock stars who revere him, much in the way their fans might do for them (for instance, after crawling over broken glass to get a ticket to a Bruce Springsteen concert I saw Gago sitting in prime seats with Springsteen’s family, after which they went for dinner and knocked off a few bottles of Grange).\u003c\/p\u003e\n\u003cp\u003eGago is probably as close to a rock star himself in the world of wine, although perhaps more modest rather than flamboyant. And I have no idea if he can sing.\u003c\/p\u003e\n\u003cp\u003eThe thing that most amazes me with Gago is that every time you talk to him, he is bubbling with genuine enthusiasm, not just for Grange but for all his wines. He just loves what he is doing. One gets the feeling that every morning he wakes up and pinches himself to make sure it is real.\u003c\/p\u003e\n\u003cp\u003eAmong his many attributes, Gago has the gift of the gab like few others. Only once have I ever seen him lost for words and caught off guard. Many years ago, at the annual release – held in a very fancy location near the shores of Sydney Harbor; it is always a fancy location somewhere and also always includes great champagne to kick off the day as Gago is fanatical about the world’s best bubbles – the then current chairman or CEO of whichever corporate entity was then the owner of Penfolds attended the day. Forgive me for my failure to remember just where the corporate snakes and ladders left Penfolds that day and for failing to remember the relevant gentleman’s name. He had only been appointed as a temporary executive while the search for a more permanent one was ongoing, but unlike any of the CEOs before and after, this man had a genuine interest and came to a couple of tastings to learn.\u003c\/p\u003e\n\u003cp\u003eAnyway, as we sipped our champagne on the lawns overlooking Sydney Harbor and chatted, our friend suddenly posed a question to Gago. He had been meaning to ask, he said, just how much Grange the company made. There were five or six writers in this little group and suddenly, every single one of us had pad and pen poised. The production of Grange is a national secret that is not to be disclosed under pain of death (general consensus puts it at, depending on the vintage, between 5,000 and 15,000 cases, with most releases in the mid range, but this is pure speculation).\u003c\/p\u003e\n\u003cp\u003eGago was at a loss. The boss of bosses had just asked him a direct question and Gago is far too polite not to answer but knew he couldn’t give that information out in public. He managed a fair bit of mumbling and generalizations and I think he suggested they meet later. Pads and pens all went back into bags, and we could not help grinning while Gago looked like he’d just swallowed a bad oyster.\u003c\/p\u003e\n\u003cp\u003eGago was born in England in 1957, but his family moved to Melbourne when he was only six years of age. Originally a math teacher (teaching is still a passion), he undertook a science degree at the University of Melbourne and then attended Roseworthy College, a famous Australian winemaking college, graduating as Dux (the highest ranking academic performance -ed), which will surprise no one.\u003c\/p\u003e\n\u003cp\u003eIn 1989 he joined Penfolds as a sparkling winemaker, working with Ed Carr, who has established a career in sparkling wine (now with Arras) as successful as Gago’s is with table wines. He moved to reds and quickly rose through the ranks until succeeding Duval in 2002. In the 73 years since Schubert was first appointed, Gago is only the fourth chief winemaker.\u003c\/p\u003e\n\u003cp\u003eDuring his tenure, he has stacked up an extraordinary array of bling, as has Penfolds under his stewardship (Gago heads a team of eight winemakers for table wines and a couple more for fortifieds). He has several “Winemaker of the Year” awards from different entities and publications, both from Australia and abroad, but the accolades go well beyond that.\u003c\/p\u003e\n\u003cp\u003eIn 2017, in what is termed “the Queen’s Birthday Honors List,” he was awarded the highly prestigious Companion of the Order of Australia (AC) for service to the wine industry. For non-Aussies, that is a big one! A year later, he received an honorary doctorate from the University of South Australia and named the Great Wine Capitals Ambassador for South Australia.\u003c\/p\u003e\n\u003cp\u003eVery recently, Gago was awarded perhaps the most prestigious honor of all in the wine world: admission to the Decanter Hall of Fame (previously they honored the Decanter Man – or Woman – of the Year, but that changed). Decanter is a highly respected English wine magazine that established its hall of fame in 1984 with Serge Hochar from Château Musar in Lebanon the first recipient. There is only a single addition per year. Gago is the fourth Australian following Max Schubert in 1988, Len Evans in 1997, and Brian Croser in 2004. That two of the four chief winemakers from a single producer have made this list (Schubert and Gago) is unprecedented but shows just where Penfolds sits in the pantheon of wine producers around the globe.\u003c\/p\u003e\n\u003cp\u003eAnd should you still remain unconvinced then take a moment to look at some of the names Gago has joined: Parker, Spurrier, Tchelistcheff, Robinson, Moueix, de Villaine, Antinori, Lichine, Gaja, Symington, Loosen, Guigal, Torres, Draper, Peynaud, Mondavi, and so many more. There is no question that the name Peter Gago sits very comfortably alongside them all.\u003c\/p\u003e\n\u003cp\u003eWhat is most important is that across the board the Penfolds wines have never been better, and while it is a team effort, in the end we can thank Gago.\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eAbout the winery\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cimg alt=\"penfolds-winery\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/1920x560-Penfolds-Entrance-1920s_1024x1024.png?v=1663022856\"\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp\u003e\u003cspan\u003eAfter the success of early sherries and fortified wines, founders Dr Christopher and Mary Penfold planted the vine cuttings they had carried on their voyage over to Australia. In 1844 the fledging vineyard was officially established as the Penfolds wine company at Magill Estate.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eAs the company grew, so too did Dr Penfold's medical reputation, leaving much of the running of the winery to Mary Penfold. Early forays into Clarets and Rieslings proved increasingly popular, and on Christopher's death in 1870, Mary assumed total responsibility for the winery. Mary's reign at the helm of Penfolds saw years of determination and endeavour.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eBy the time Mary Penfold retired in 1884 (ceding management to her daughter, Georgina) Penfolds was producing 1\/3 of all South Australia's wine. She'd set an agenda that continues today, experimenting with new methods in wine production. By Mary's death in 1896, the Penfolds legacy was well on its way to fruition. By 1907, Penfolds had become South Australia's largest winery.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1948, history was made again as Max Schubert became the company's first Chief Winemaker. A loyal company man and true innovator, Schubert would propel Penfolds onto the global stage with his experimentation of long-lasting wines - the creation of Penfolds Grange in the 1950s.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIn 1959 (while Schubert was perfecting his Grange experiment in secret), the tradition of ‘bin wines' began. The first, a Shiraz wine with the grapes of the company's own Barossa Valley vineyards was simply named after the storage area of the cellars where it is aged. And so Kalimna Bin 28 becomes the first official Penfolds Bin number wine.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1960, the Penfolds board instructed Max Schubert to officially re-start production on Grange. His determination and the quality of the aged wine had won them over.\u003c\/p\u003e\n\u003cp\u003eSoon, the medals began flowing and Grange quickly became one of the most revered wines around the world. In 1988 Schubert was named Decanter Magazine's Man of the Year, and on the 50th anniversary of its birth, Penfolds Grange was given a heritage listing in South Australia.\u003c\/p\u003e\n\u003cp\u003eDespite great success, Penfolds never rests on its laurels. In 2012 Penfolds released its most innovative project to date - 12 handcrafted ampoules of the rare 2004 Kalimna Block Cabernet Sauvignon.\u003c\/p\u003e\n\u003cp\u003eTwo years later, Penfolds celebrated the 170th anniversary – having just picked up a perfect score of 100 for the 2008 Grange in two of the world's most influential wine magazines. Today, Penfolds continues to hold dear the philosophies and legends – '1844 to evermore!'.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Canterbury Wines","offers":[{"title":"Default Title","offer_id":48477562372337,"sku":null,"price":102.95,"currency_code":"AUD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0642\/3098\/1873\/files\/Penfolds-Bin-389-Cabernet-Shiraz-2023_e0a5b0bb-992d-47d9-9c83-eb8ac96737db.jpg?v=1759196120","url":"https:\/\/canterburywines.au\/products\/penfolds-bin-389-cabernet-shiraz-2024","provider":"Canterbury Wines","version":"1.0","type":"link"}