Awards and Accolades

96 Points - James Halliday, Wine Companion
"Matured for 12 months in French (25% new) and American(10% new) hogsheads. Bright colour; a testament to the formidable skills and experience of the Penfolds winemaking team: five very different regions (Wrattonbully, Coonawarra, Padthaway, McLaren Vale and Barossa Valley) and a Magimix assembly of oak treatments. The bouquet is utterly convincing, as is the genetic expression of cabernet sauvignon on the long, powerful, medium-bodied palate - which brings with it a silver platter of cabernet tannins."

95 Points - Campbell Mattinson, The Wine Front
"Pure cabernet. It boasts its variety. Bay leaves, assorted dry herbs, blackcurrant, redcurrant, vanilla and cedarwood. It puts on a powerful display of flavour in pure, long, elegant form. Bankable cabernet: place this in an appropriate environment and it is guaranteed to mature well over the long term. It just has that balance, that form, that key set of cabernet components. Perfume, power, pull-through of tannin, persistence."

94 Points - Tyson Stelzer, Tysonstelzer.com
"Cedary and dusty, this is a cabernet of varietal integrity, boasting pronounced green capsicum character over a redcurrant core. Firm, fine Penfolds French oak tannins make for a formidable structure that promises great potential in the cellar, albeit a little grainy at this young age."

From the Winery

Launched with the 1990 vintage in 1993, Bin 407 was developed in response to the increasing availability of high quality cabernet sauvignon fruit. 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.

Autumn and early winter rainfall were above the long-term average. Rain stopped abruptly in early August with only light showers observed throughout spring. The dry and cool spring period affected canopy growth early in the season. Warm and dry conditions during flowering and fruit-set resulted in rapid grapevine growth and early flowering. A high rainfall event occurred in Coonawarra in January, mostly falling outside of veraison. February brought weekend heat spikes, pushing mean maximum temperatures well above the average resulting in early ripening and harvest.

Colour: Bright crimson red

Nose: Yes, definitely cabernet sauvignon, yet with an Asian demeanour.... How can this be? Well, to begin – aromas not dissimilar to Thai/ Vietnamese coriander, betel-leaf. And then - chive, lime, grapefruit dressing and Asian spices; green tea; Thai beef salad spices, nuttiness. Redemptive cabernet markers - cassis and violet aromas … authenticating a South Australian birthplace! Upon sitting – almost a powdery sprinkling of ‘soot/coal dust’. And, consistent to this theme – dusty oak!

Palate: Familial kirsch and tomato puree cabernet flavours underpinned by a pan-jus meatiness, cola.

Beneath: A vinous slurry… sharpening-stone replete with oil, graphite/ironstone?! Sleek, elongated tannins (not grippy) align with judicious oak to convey flavours completely and effortlessly across palate.

Region: Wrattonbully, Coonawarra, Padthaway, McLaren Vale, Barossa Valley
Analysis: Acidity: 7.0 g/L, pH: 3.62
Maturation: 12 months in French oak hogsheads (25% new) and American oak hogsheads (10% new, 18% 1-y.o., 36% 2-y.o, 11% 3-y.o.)