This blend of Cabernet and Shiraz is quintessentially Australian and has been compared to a genie in a bottle. This is a 62% Cabernet and 38% Shiraz blend sourced from some of the best vineyards in South Australia, including Robe, Bordertown, Coonawarra, the Barossa Valley, and the Riverland. Each region offers its unique perspective on the two varietals, blended to produce an extraordinary wine that is uniquely Penfolds, and uniquely Australian.
Allow me to introduce you to Bin 8, one of the lesser-known Bin releases, but full of promise, that always delivers on the first sip. Add 14 years of aging, and you have something special. Barrel aged for 12 months in used oak barrels that previously held Bin 389 (US oak), Bin 28 (US oak), and Bin 128 (French oak), developing the excellent Cabernet structure and Shiraz generosity that is obvious from the first sip.
This is one of the few bottles released in the US- it’s under screwcap in Australia- like many of the Penfold releases.
The aromas are captivating, with impressive notes of rich black fruits and hints of plum, pepper, and oak.
The mouthfeel is velvet smooth, seeking out every corner of your mouth, to introduce you to layers of bold blackberries, black currant, black cherries, rich cherry liqueur, dark plums, dark chocolate, and vanilla/oak. All the fruit is balanced by eucalyptus, mint, rosemary, licorice, dried herbs, and an earthy/leather/savory note to round things out. The depth and complexity really show themselves after 30 minutes of air. Balance is exceptional.
This is one of Penfolds’ unsung heroes. 14 years of aging have integrated this wine beautifully, everything stands arm in arm, consolidated- not a crack in the armor anywhere. Amazing wine.
I can see this aging for another 8 – 10 years with improvements to come. Unfortunately, my last bottle, so I’m on the hunt for more.
Winery suggests pairing with caramelized lamb, pickled tongue, and smoked green chili. I was thinking more of your favorite cut of meat from the grill, lamb stew, roasted chicken with plenty of herbs, and my old favorite veggie option: Baba Ghanoush with Falafel and fresh Pita bread.
Vine to Table 