Bin 707 is a perfect cabernet sauvignon representation of Penfolds ‘House Style’: intensely-flavoured fruit; completion of fermentation and maturation in new oak; expressing a Penfolds understanding of multi-vineyard, multi-region fruit sourcing. Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 (when fruit was directed to other wines) nor in 1981, 1995, 2000, 2003, 2011 or 2017 (when fruit of the required style and quality was not available). Full-bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australia’s finest cabernets.
“This has a very expressive and intense feel with assertive, 100% new American oak, sitting in a bold, spicy layer with vanilla, bourbon and espresso notes, across the blueberries, blackcurrants and boysenberries. The palate has a very taut yet luscious delivery of rich plum and cranberry flavors. There’s such long and taut tannin and oak is driving this into tightly compressed shape with roasted-coffee tones to the very intense and long, ripe plums and black cherries. Powerful, commanding cabernet. This is a great Bin 707. Attractive now, but best to wait until 2025."
- James Suckling, JamesSuckling.com, July 2020
"In case readers weren't aware, Bin 707 is always aged in new American oak, like Grange. The 2018 Cabernet Sauvignon Bin 707 features plenty of vanilla on the nose, backed by concentrated cassis fruit. It's full-bodied, velvety and richly tannic, clearly meant to have two decades (or more) of longevity. Marked by ripe fruit, a notable lack of herbaceousness, and lavish oak, it's out of step with current trends in Australian Cabernet Sauvignon, but it's no less delicious and all the more unique for that."
Joe Cerzinski, Robert Parkers Wine Advocate, July 2020
"Intense and powerful, offering a vibrant mix of Kalamata olive, gunpowder tea, toffee, Szechuan peppercorn and dark chocolate notes. The dense and toothsome huckleberry, blueberry and maraschino cherry flavors are harmonious, showing plenty of oomph through the long, velvety finish. Drink now through 2037. 227 cases imported. — MW"
- Maryann Worobiec, Wine Spectator, August 2020
Deep mulberry red
First impression: An automatic ascent of cabernet sauvignon varietal fruits laced with classic Bin 707 barrel-ferment and formic markers. Fruit and derivatives: Scents of boysenberry ice-cream, black forest cake, dark black cherry/kirsch... and zabaglione, pana cotta notes hovering above. Oak: Contribution noted via the release of sandalwood, frankincense and whetstone sharpening block graphite aromatics. Lasting impression: Vivid. Elemental. Beckoning.
A solid cabernet core immediately apparent, with fruits to the fore (juicy blackcurrant) and a wrinkled, black olive concentration. Texturally, the fine weave of a tapestry – a thread of rhubarb/cranberry natural acidity, wrapped around a mesh of slinky tannins. (A perception of skin and seed tannins only, despite 100% new oak. No doubt the wine’s gloss and sleekness render this is conception). Complexingly, a dark chocolate graininess, cedar and a savoury disposition contribute to the layering, length and longevity potential of this wine. Complete.
A relatively dry winter and spring, coupled with slightly above average temperatures, indicated an early start to the growing season. A spell of cold weather during budburst slowed vine phenology by approximately 10-14 days but climatic conditions for flowering and fruit-set were optimal in all regions. Summer was warm, with the Barossa Valley, McLaren Vale and Coonawarra all experiencing heat spells greater than 35°C in January with below average rainfall. Late flowering and onset of veraison delayed harvest by a few weeks, a pattern also reflected in Wrattonbully and Robe. The Adelaide Hills had a very dry finish to summer and an unseasonably warm autumn, ensuring cabernet sauvignon achieved ample ripeness with good levels of flavour and intensity. Overall, an exceptional vintage for cabernet sauvignon with strong varietal expression across each sourcing region.
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||18 months in American oak hogsheads (100% new)|