Bin 707 Cabernet Sauvignon represents the Penfolds house red wine style at its most rich and powerful. Typically it is immensely concentrated with dark berry/dark chocolate fruit, balanced and enhanced by well-seasoned new oak, plenty of fruit sweetness and strong, but not overwhelming tannins. Breaking with the tradition of using storage bin numbers, Bin 707 was named after the Boeing 707, the aircraft that brought Australia closer to the rest of the world during the 1960s! The wine is sourced from the best parcels of Cabernet Sauvignon which are vinified in open stainless steel fermenters before undergoing partial barrel-fermentation in new American oak hogsheads for a period of 18 months.
Ned Goodwin MW and Langton’s Head of Domestic Buying Ramon Gunasekara discuss the newly released Icons, including Grange and St. Henri, from the Penfolds Collection 2020.
Dense, deep red with plenty of ripe berry/blackberry flavours together with a seasoning of spice and classy French oak. Masses of sweet fruit. Great now but with considerable potential.
97 points, The Real Review (February 2012)
This deeply coloured, full-bodied cabernet finishes its fermentation in new American oak barrels, where it sends the next 13 months; it has an array of blackcurrant and redcurrant fruit drawn from the best cabernet vineyards of Penfolds (and from some growers). The oak and tannins add another dimension, and the wine will still be improving 20 years hence.
96 points, Wine Companion (August 2012)
Deep, dense red colour, purple rimmed. Powerful, pungent, mocha and eucalyptus aromas. The palate is massive and fat, broad and grainy textured, truck-loads of oak well integrated, but a completely different structure and consistency to Bin 169, which I prefer. Remarkably chunky for a cabernet. Drying tannins dominate the aftertaste.
94 points, The Real Review (March 2012)
Oak! Hello. Lots of it. Sweet, complex aromas of fancy new US of A stuff. Nougat, vanilla, coconut, cinnamon, Budweiser. Fruit does shine through and you get some eucalypt and mint notes too. Palate is herbaceous, then immediately awash with deep, dark berry fruits but I can’t help note a persistent briny twang. It’s a powerful wine destined to knock your socks off, but does find a modicum of calm with fine yet rapidly firming tannins and lift of fresh fruit driven acidity. Lots here now, but yeah, certainly needs time. Cut and swerve and punch. Formidable, but for release drinking? Well, for me too much at present, but, for many, muscular Nirvana.
93+ points, The Wine Front (April 2012)
Tasted in the privacy of my home. Roast coconut, nougat and vanilla ice-cream oak, American of course, and I don’t quite know how it works here – but it does. There’s mixed ripe berries of all colours, some mint and chocolate – plenty of ripe, almost juicy berried fruit, but there’s a disrupting underlying saltiness that pares back the freshness and nags quietly in the back ground – these pretzels are makin’ me thirsty! Full bodied, with grippy firm tannin that offers good control and long-term shaping. Feels marginally dried out on the finish – though it’s a long and good one. Potential, of course. Re-tasted 24 hours later and progressing according to plan – better integration and freshness – it will become a very good 707.
93+ points, The Wine Front (April 2012)
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.