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.
Full red-purple; concentrated, ripe, cassis and blackberry fruit leaps from the glass, with oak present but trailing behind. The palate is as rich, ripe, succulent and concentrated as the bouquet suggests, redolent with cassis, and long, lingering tannins.
97 points, Wine Companion
Tasted this release of Penfolds Bin 707 Cabernet Sauvignon a few times. Near-enough to release, in 2005 and then at the Rewards of Patience tastings in 2007. At all times it’s looked like a serious long-termer... What a massive monster of a wine. What a long way it has to go. Tasted this again in July 2005, and it’s still at least five years from any kind of maturity: gravel, chocolate... blueberries, and a growling thump of caramel. This is a wicked wine. It’s got dimension and weight and an expansive view of the future. It’s not looking to the next election, it’s looking beyond. Intimidating. Long life ahead. Later note (2007): Spearmint, milk chocolate, pounds of fresh fruit lift. Oak has been soaked up. Lots of fresh acidity. Lovely balance. Powerful, but now more about simple fruit purity and everlasting structural integrity. Difficult to fault.
96 points, Wine Front
Tasted this release of Penfolds Bin 707 Cabernet Sauvignon a few times. Near-enough to release, in 2005 and then at the Rewards of Patience tastings in 2007. At all times it’s looked like a serious long termer.
What a massive monster of a wine. What a long way it has to go. Tasted this again in July 2005, and it’s still at least five years from any kind of maturity: gravel, chocolate, flytox, blueberries, and a growling thump of caramel. This is a wicked wine. It’s got dimension and weight and an expansive view of the future. It’s not looking to the next election, it’s looking beyond. Intimidating. Long life ahead.
Later note (2007): Spearmint, milk chocolate, pounds of fresh fruit lift. Oak has been soaked up. Lots of fresh acidity. Lovely balance. Powerful, but now more about simple fruit purity and everlasting structural integrity. Difficult to fault.
96 points, The Wine Front (January 2005)
Toasty oak and smoky rich developed fruit, not very cabbish. A vestige of blackberry. Chewy tannic, dense and fleshy. A whopper. This is difficult to drink. A massive wine. Very long term. Needs years.
93 points, The Real Review (September 2007)
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.