The ‘19 Bin 389 Cabernet Shiraz.

A 2019 Penfolds Cabernet Shiraz blend from South Australian districts, matured twelve months in American-oak hogsheads.

Tasting note

The producer records twelve months of maturation in American-oak hogsheads, 25 percent of them new, and gives technical figures of 14.5 percent alcohol, 6.7 grams per litre acidity, and pH 3.59.\n\nIts 2019 vintage note describes above-average winter rainfall in the South-East growing districts, while McLaren Vale and Barossa were drier. Penfolds says cool September conditions included isolated frost events, followed by a generally hot summer that delayed veraison. It notes lower yields but strong colour, firm tannin profiles, and intense flavour in the Cabernet and Shiraz fruit.\n\nFor the released wine, Penfolds’ note describes a dark deep-red colour and a palate that is fresh and fleshy, with liquorice, stewed plum, blackcurrant, dark chocolate, mocha, succulent acidity, and integrated tannin. The producer says the components will continue to unite in barrel and bottle, and it lists a peak-drinking period extending to 2049 in the technical sheet, with the product page giving 2023 to 2050.

The 2019 vintage

Penfolds documents 2019 conditions across the wine’s South Australian source regions: varied winter rainfall, a cool September with isolated frost events, and a generally hot summer that delayed veraison. The producer reports lower-than-average yields but strong colour, firm tannins, and intense flavour in the Cabernet and Shiraz fruit used for Bin 389.

About Penfolds

Penfolds’ official Bin 389 materials describe a Cabernet Sauvignon and Shiraz blend first made in 1960. For the 2019 release, the producer records a five-region South Australian sourcing plan, a 53/47 Cabernet-Shiraz blend, and twelve months in American-oak hogsheads with 25 percent new oak.

From the cellar: pair with

Barbecued lamb chops with chimichurri

The wine's bold Cabernet Sauvignon backbone and eucalyptus freshness make it a natural companion for grilled lamb, while the herb sauce echoes the wine's mentholated quality.

Braised beef short rib with dark spices

The stewed plum and dark chocolate notes in the wine align perfectly with the slow-braised richness of beef short rib seasoned with warm spice.

Aged hard cheddar or mature Gouda

The firm tannins and savoury finish of the wine stand up well to the crystalline richness of aged hard cheeses.

Service & cellaring

Serving Temp: 17 to 18 degrees C (63 to 64 degrees F)
Decanting: Decant 30 to 60 minutes before serving to add polish and allow the mentholated freshness to fully express.
Cellar Storage: 12 to 14 degrees C (54 to 57 degrees F)

Track this bottle

Frequently Asked

What is the 2019 blend?

Penfolds lists 53 percent Cabernet Sauvignon and 47 percent Shiraz for Bin 389 2019.

How was it matured?

The producer records twelve months in American-oak hogsheads, with 25 percent new oak. Its technical figures are 14.5 percent alcohol, 6.7 grams per litre acidity, and pH 3.59.

What does Penfolds say about 2019?

The producer describes varied rainfall, a cool September with isolated frost, then a hot summer that delayed veraison. It reports smaller yields alongside strong colour, firm tannins, and intense flavour.