Inspired by Bin 707, Bin 407 offers varietal definition and approachability, yet still with structure and depth of flavour. Textbook Cabernet Sauvignon, the varietally expressive Bin 407 highlights the rewards of Penfolds multi-region, multi-vineyard blending, with a core of ripe fruit supported by sensitive use of French and American oak.
Launched with the 1990 vintage in 1993, and inspired by Bin 707, Bin 407 was developed in response to the increasing availability of high quality Cabernet Sauvignon fruit. The wine has achieved great success as a classic Penfolds wine. In 2005 it was rated ‘Distinguished’ by Langton’s, in recognition of its growing importance in the secondary market.
“This has a duality between some cooler-climate sourcing (some downgraded Bin 707 material went here) and warmer-region fruit from McLaren Vale and the Barossa, delivering impressive flesh and fruit weight. Really builds and fills and holds a wide-open finish. Drink or hold."
- James Suckling, JamesSuckling.com, August 2019
Another beautiful effort in the lineup this year is the 2017 Cabernet Sauvignon Bin 407, which is a multi-region cuvée brought up in both French and American oak hogsheads. Classic notes of blackcurrants and cassis interwoven with hints of dill, tobacco, and graphite all flow to a full-bodied Cabernet Sauvignon that’s fabulously balanced, with good acidity as well as ripe tannins. Give bottles another year or two and it should cruise for a decade or more."
- Jeb Dunnuck, November 2019
"There's no Bin 707 from the 2017 vintage, so that fruit has been put into the 2017 Bin 407 Cabernet Sauvignon. It's a lifted, perfumed style of Cabernet aged in both French and American hogsheads, with leafy, minty accents and Ribena-like cassis notes. Medium to full-bodied, it has a velvety texture and a soft, approachable finish, tinged with vanilla and dried spices. A blend of fruit from Padthaway, McLaren Vale, Barossa Valley, Coonawarra and Wrattonbully."
Joe Cerzinski, Robert Parkers Wine Advocate, August 2019
An aromatic umbrella sheltering all things cabernet. An immediate ascent of violet, mulberry leaf – laced with star anise, cinnamon, orange zest. Followed by varietal wafts of tomato ketchup, soy, iodine, and oddly, a Chinese spice/stock marinade. Not yet exiting this theme - sweet plum sauce, hoisin and roast duck crackling trepidatiously follows.
Immediately more Tuscan than Bordeaux in cabernet character. Nevertheless, still very (South) Australian. Savoury, with a sour cherry grip ... and subtle cherry pip oak influence. Mouth-watering and succulent, yet still linear – tempered by appetising angular tannins. Darker fruits and green Spanish (stuffed) olive flavours further define the vintage, style. Neither a 2010 nor 2016 ... and not trying to be!
The growing regions across South Australia experienced a cool and wet winter and spring. Several longstanding rainfall records were broken across South Australia, with little need for supplementary irrigation until well into summer. Spring was typically windy in the warmer climate districts, especially in October, which created some challenges with fruit set. Despite cooler spring temperatures, the breezy weather helped ward off any danger from frost in Wrattonbully and Coonawarra. The prevailing cool conditions slowed the growing season with flowering and veraison both delayed, in select regions it was two weeks longer than average. There were no summer heatwaves, with only a handful of days recorded above 40 degrees. Warmer weather in March was welcomed, allowing grapes to finish ripening with great colour and varietal flavour. Vintage in the cooler southern districts was not completed until early May.
Peter joined the winemaking team in 1989, initially in the craftsmanship of sparkling wines, before moving on to reds as Penfolds Red Wine Maker. In 2002 Peter became the fourth ever Chief Winemaker for Penfolds. Together with his fellow winemakers, Peter’s careful custodianship has ensured that Grange and the other ‘older’ members of the Penfolds family, have continued to set the benchmark for their style and quality, while new additions to the range push the boundaries ever wider.
|Oak Treatment||French (18% new) and American oak hogsheads (14% new)|