Penfolds Bin 707 Cabernet Sauvignon 2012

Penfolds Bin 707 2012

Bin 707 is a Penfolds Cabernet Sauvignon reflection of Grange—intensely-flavoured fruit; completion of fermentation and maturation in new oak; expressing a Penfolds understanding of multi-vineyard, multi-region fruit sourcing. Named by an ex-Qantas employee, Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 when fruit was directed to other wines, nor in 1981, 1995, 2000 or 2003 (when fruit of the required style and quality was not available). Full bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australia’s finest Cabernets.

100% Cabernet Sauvignon. 14 months in 100% new American oak hogsheads, coopered by AP John. Mainly from Coonawarra and Padthaway, but also Barossa Valley, Wrattonbully and Adelaide Hills. No time on skins after ferment, so tannins softer than many. TA 7 g/l, pH 3.57. 

Blackish. Lots of American oak on the nose! Rich and syrupy and round. Very young and thick. Dense and dry on the end.

Penfolds Bin 707 2012

Bin 707 is a Penfolds Cabernet Sauvignon reflection of Grange—intensely-flavoured fruit; completion of fermentation and maturation in new oak; expressing a Penfolds understanding of multi-vineyard, multi-region fruit sourcing. Named by an ex-Qantas employee, Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 when fruit was directed to other wines, nor in 1981, 1995, 2000 or 2003 (when fruit of the required style and quality was not available). Full bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australia’s finest Cabernets.

100% Cabernet Sauvignon. 14 months in 100% new American oak hogsheads, coopered by AP John. Mainly from Coonawarra and Padthaway, but also Barossa Valley, Wrattonbully and Adelaide Hills. No time on skins after ferment, so tannins softer than many. TA 7 g/l, pH 3.57. 

Blackish. Lots of American oak on the nose! Rich and syrupy and round. Very young and thick. Dense and dry on the end.