Launched with the 1990 vintage in 1993, Penfolds Bin
407 was developed in response to the increasing availability
of high-quality Cabernet Sauvignon fruit. Inspired by
Penfolds Bin 707, Bin 407 offers varietal definition and
approachability, yet with structure and depth of flavor.
A textbook Cabernet, the varietally expressive Bin 407
highlights the rewards of Penfolds' multi-region, multivineyard
blending, with a core of ripe fruit supported
by a sensitive use of French and American oak.
Color: Dense deep red
Nose: An aromatic, active and distinctly Cabernet
Sauvignon nose leaps out of the glass. Wafts of
Asian spices, dried lemongrass, star anise and
blackcurrant arise with air, dusty oak notes
oscillate in and out.
Palate: True to vintage, the palate shows natural,
mouthwatering acidity, balanced by
complimentary stylish oak and a lithe,
sinewy texture. The mid-palate is substantial:
mouthfilling, yet long and defined -
mandatory for the 100% Cabernet Bin 407
style. Cabernet tannins and a giveaway
Cabernet flavor profile show, without
astringence or greenness.
Food matches: beef, duck & game, lamb
Penfolds Wines Winery
Penfolds has been producing remarkable wines since 1844 and indisputably led the development of Australian fine wine in the modern era. The introduction of Penfolds Grange in 1951 forever changed the landscape of Australian fine wine. Since then a series of stand-out wines both white and red have been released under the Penfolds masthead.
Peter Gago, Penfolds Chief Winemaker and only the 4th custodian of Grange, relishes the opportunity to bring Penfolds to the world stage and is an enthusiastic ambassador and natural educator. Penfolds came to the attention of the US market when 1990 Grange was Wine Spectator’s ‘Wine of the Year’. Since then, Penfolds Grange has become one of the most collectable wines of the world and was honored to grace the front cover, once again, of Wine Spectator, with declarations of Grange as Australia’s Icon
With a landmass the size of the US, Australia has just as many appellations. Many wines are simply labeled from their state of origin. Some of these are the most popular:
New South Wales
- New South Wales has a variety of smaller wine growing regions. Many wines are a blend of these smaller appellations, leading to the more encompassing designation of New South Wales.
– A small percentage of Australia’s winemaking occurs on the West Coast. The largest Australian state, Western Australia, includes the appellations Margaret River and Great Southern.
– This appellation encompasses the states of South Australia, New South Wales and Victoria. Grapes are often trucked in from at least 2 of these states for crushing and bottling, giving the wine a more general appellation of origin. This is the broadest appellation in Australia.
Like the United States, which is about the same size, Australia's winemaking regions are huddled into one or two pockets of the country. The state of South Australia, which produces about 60% of the country's wine, also has the most wineries and sub-regions, including McLaren Vale, Clare Valley, Coonawarra and Barossa Valley. New South Wales is home to the Hunter Valley, while the smaller, southern state of
Victoria is best known for theYarra Valley. Head way west to the very large state of Western Australia and you'll find the tiny region of Margaret River at the southern tip.
Most wine ranges from 10-16% alcohol by volume. Some varietals tend to have higher (for example Zinfandel and Cabernet Sauvignon) or lower alcohol levels (Pinot Noir and many white varietals), but there is always some variation from producer to producer. Some wine falls outside of this range, for instance Port weighs in closer to 20%, while Muscat and Riesling are usually a bit below 10%.
Wine Style Guide
Light & Crisp
Light to medium bodied wines that are high in acid and light to medium fruit. Typically no oak.
Fruity & Smooth
Light to medium bodied wines with lots of juicy fruit, typically medium acid and medium oak.
Rich & Creamy
Full bodied wines that have typically undergone malo-lactic fermentation and/or spent time in oak.