Penfolds Bin 407 is an elegant style with clear varietal blackcurrant, cassis aromas, fine-grained firm tannins and underlying savoury oak. First produced in 1990, Bin 407 Cabernet Sauvignon is based on a rigorous selection of multi-regional South Australian fruit. The wine is matured for 12-14 months in a combination of new French oak and American oak hogsheads with the remainder aged in seasoned French and American oak.
"A multi-regional blend first made in '90, the Limestone Coast regions having an important role, the oak likewise a mix of new and used French and American. It's first and foremost Penfolds, second cabernet sauvignon, and there's no point in moaning about the price, which is made to seem frugal by that of Bin 707. In the scheme of things, it will travel easily thanks to the balance of fruit, oak and tannins."
96 points, Wine Companion (September 2016)
"Eucalypt. It blows at you from the outset. It sets the tone for a cool, minty, curranty wine, unmistakably cabernet, complete with tobacco notes, but with licks of sweet redcurrant to keep all-comers happy. Tannin is extra and ultra fine. It’s not a stellar wine but it’s hard to deny its elegant flow of balanced and crafted flavour."
93 points, Wine Front (October 2016)
"Deep red colour with a purple tinge. The bouquet is very berry-accented with loads of cassis, blueberry, violets and flowers in the background. The palate is likewise flooded with berry fruit and cabernet character, with purity and freshness, and less oak, as well as less of the typical Penfolds barrel-matured personality traits. At the same time, there is a wealth of tannin supplying backbone and contributing to length. Powerful and impressive, if a little less complex but then it's just a baby. Bin 407 continues to get more and more serious."
95 points, The Real Review (September 2016)
"Mainly sourced from Wrattonbully, the 2014 Cabernet Sauvignon Bin 407 has a deep garnet-purple color with aromas of crushed black currants and plums plus touches of pencil shavings, bay leaves, menthol and cedar. Vibrantly fruited, the medium to full-bodied palate has nice grainy tannins and a good core of pure fruit with an herbal lift on the finish."
90+ points, Wine Advocate (October 2016)
"The varietal stamp of cabernet is immediate with herbs, cassis, tomato paste and leafy nuances alongside blueberries and plenty of vanillin-scented oak spices. The palate's quite luscious, really unfurling on entry with plenty of depth and fleshy presence in addition to a core of blue-fruit flavors. There's also plenty of cassis complemented by riper notes and some olives and late mocha-flavored oak that comes into play through the finish. The tannins run the distance and frame this nicely. Approachable now, but best around 2020-2024. A blend of Wrattonbully, McLaren Vale, Barossa Valley, Coonawarra and Clare Valley that's aged in a mix of 300-litre French and American oak barrels. This is the 25th release of this wine."
92 points, JamesSuckliing.com (December 2016)
South Australia is the driest state on the world’s driest continent. Covering almost 1 million (984 377km) square kilomteres, it represents 12.8% of the Australian land mass. Sweeping plains are intersected by a spine of relatively low lying ranges, the Mount Lofty/Flinders Ranges which extend through the heart of the State. Over 50% of the state is elevated at under 150 metres. The Great Artesian basin covers almost one-third of the State. The major river is the River Murray which lethargically makes its way into the Southern Ocean. This water mass has a moderating effect on climate, particularly in the southern regions of South Australia where most vines are planted.
Summers are generally hot and dry with relatively mild nights. Winters are cool. Rainfall occurs mostly during late autumn/winter (May, June, July, August). Drought and salinity are major concerns.
The principle wine regions in South Australia are; the Adelaide Hills, Barossa (comprising the Barossa and Eden Valleys), Clare Valley, Langhorne Creek, McLaren Vale, Padthaway, Coonawarra and the Riverland. Vineyard expansion has also extended to Wrattonbully, Mount Benson, Bordertown, Robe, Southern Fleurieu and the Flinders Ranges.
It is a tradition for many wine companies to make multi-district blends from South Australian fruit – the idea of house style taking precedence over regional definition. Penfolds pioneered this concept. The vagaries of vintage variation can be evened out by fruit selection, ensuring quality at a high level. However there is debate that this concept comes at the expense of the ‘soul’ of the wine. Penfolds Grange is probably the most famous multi-district blend and is an excellent counter-argument.Andrew Caillard MW, Langton's
Penfolds is probably the most extraordinary of the world’s wine brands with an enviable reputation for quality at every price level. The original Penfold was an English doctor who, in 1844, planted grapes at Magill, now a suburb of Adelaide. However, it was not until the late 1940s that Penfolds began to forge a reputation for red wine.
The Penfolds house style emerged from a fortified wine producing culture and evolved as a winemaking philosophy which has had a profound effect on the entire Australian wine industry. Many of the techniques initially adopted to make Penfolds Grange would become part of the wider Penfolds winemaking culture. The number of techniques employed in the research and development of Penfolds wines is astonishing. Max Schubert and his team pioneered: major advances in yeast technology and paper chromatography; the understanding and use of pH in controlling bacterial spoilage; the use of headed down/submerged cap fermentation and the technique of rack and return; cold fermentation practices; the use of American oak as a maturation vessel and perhaps most critically, partial barrel fermentation. Nowadays, the use of American oak and barrel fermentation for instance is considered traditional Barossa winemaking practice!
Today, Penfolds house style embraces the concept of multi-regional blending, optimum fruit quality, the use of fine-grained American or French oak, barrel fermentation and maturation. Overall, the Penfolds style is about highly-defined fruit aromas, fruit sweetness, ripe tannins, richness, power and concentration. The number of iconic wines that have emerged from the Penfolds stable over the years is remarkable. Bin 389 a Cabernet Shiraz blend released in 1960 is now considered the quintessential Australian wine blend. Bin 128 Coonawarra Shiraz and Bin 28 Kalimna Shiraz released in 1962 pre-empted the contemporary enthusiasm for regional definition by about 25 years. Improved vineyard management, site selection and winemaking brought about subsequent releases of Bin 707 and Bin 407 Cabernet Sauvignon. The Penfolds Wine Making Philosophy is the accumulation of more than half-a-century of knowledge and winemaking practice initiated by Max Schubert and subsequently refined by Don Ditter, John Duval and Peter Gago. Their collective commitment to multi-regional and vineyard blending contributed to a consistency of style and quality that has cemented Penfolds reputation as the foremost producer of premium age-worthy red wines in Australia.