Penfolds Bin 407 Cabernet Sauvignon 2019 750mL

Penfolds Bin 407 Cabernet Sauvignon

The success of Penfolds has been driven by the generations of visionaries and innovators. From the beginning in 1844 to today, the merging of science, art and innovation has driven Penfolds to become one of Australia’s most famed and respected winemakers.

Launched with the 1990 vintage in 1993, and inspired by Bin 707, Bin 407 was developed in response to the increasing availability of high quality Cabernet Sauvignon fruit.

A relatively dry winter and spring, coupled with slightly above average temperatures, indicated an early start to the growing season. Overall warm conditions prevailed with optimal conditions for flowering and fruit-set. Barossa Valley experienced 22 days of temperature greater than 35°C, while McLaren Vale experienced 17 days of temperature greater than 35°C, with a maximum of 42.1°C on January 18th. Coonawarra experienced 13 days over 35°C coupled with below average rainfall. Late flowering and the onset of veraison delayed harvest by a few weeks, a pattern that also played out in Wrattonbully, Padthaway and Robe. The warm autumn conditions leading into harvest ensured cabernet sauvignon achieved ample ripeness with well-rounded tannins and tremendous varietal flavour. All up, an exceptional vintage for Cabernet Sauvignon.

Pendfolds Bin 407 Cabernet Sauvignon ages for 12 months In French Oak And American Oak. A deep indigo color catches the eye as notes of dark fruit, oak and spice aromas emanate from the glass. Blackcurrant and plum fruits open on the palate and are complemented by flavors of mocha, chocolate and walnut. The finish is mouth-watering with fine, rounded and well polished tannins.

Penfolds Bin 407 Cabernet Sauvignon 2017 Notes To Your Senses:

• APPEARANCE: Vibrant indigo
• AROMA: Dark fruits, oak, vanilla and baking spice
• TASTE: Blackcurrant and plum fruits complemented by flavors of mocha, chocolate and walnut
• FINISH: Long and lingering with firm tannins
• ABV: 14.5%

Cabernet Sauvignon:

The style from California is still a trademark today. The concentration of fruits produces rich, lush wines. It’s the highest selling and most popular in the country. While that’s not all, it is the most planted wine grape in the world. So, if this is a new product you’re wondering about, give it a try, it’s a popular and most loved grape for wine!
This well-crafted wine is an offspring of Cabernet Franc and Sauvignon Blanc. It’s higher levels of an aroma compound, Methoxypyrazine makes it noted for the aromas of green peppercorn, black currant, and black pepper. This compound is due to the excessive growth of the leafy part of the vine.
Don’t beat yourself down if you’ve ever thought it tasted close to a glass of Merlot. They are closely related and it’s difficult to even tell the difference for many!
Now, let’s get to the best part of Cabernet Sauvignon, the profile. Since it’s grown in a wide range of climates and regions it has a variety of flavors. Cabernet is a full-bodied red wine with dark fruit flavors.
The taste resembles fruits like black cherry, black currant, and blackberry. Oak is usually incorporated for 9-18 months. It has a medium acidity and medium Tannin. Generally, the ABV is between 13.5-15.5%.
Since Cabernet is a complex and layered wine, the food pairing best for this would be high-fat foods. Charred burgers, mushroom pizza with tomato sauce or a juicy, big ribeye steak, or even braised short ribs.

Red Wine:

Bringing out the best aromas and flavors of red wine can be achieved through the correct storage of temperature, generally between 50 to 55 degrees. Of course, this is a general rule of thumb as it depends on the grapes used when producing wine. There are so many health benefits due to the tannin. Procyanidins are a type of condensed tannin that is found in green tea and dark chocolate. Speaking of health young red wines are better than old as they have more tannin. However, as red wine ages, they become lighter. Very old wines are translucent and pale.

Vitis vinifera originating from Eastern Europe makes up most of the common varieties of red wine. The aromas of red wine come from grapes only. Cherry, berry, jam, and herbs are all from fermented grapes and wine aging in oak barrels. Pretty simple for such a rich, complex, and tasteful wine!

Master Sommelier Little Known, Big Facts:

• The color of wine depends on the fermentation extracts using skin, like Red wine as compared to white wine, leaving the skin behind
• The oldest bottle of wine dates back to A.D. 325; it was found in Germany inside two Roman sarcophaguses
• The worst place to store wine is usually in the kitchen because it’s typically too warm, in refrigerators, their warmest setting can be too cold
• Richer heavier foods usually pair well with richer, heavier wines; light wines pair with lighter foods
• Generally, a vintage wine is a product of a single year’s harvest, not when the wine is bottled
• A “dumb” wine refers to the lack of odor while a “numb” wine has no odor and no potential of developing a pleasing odor in the feature
• If a server or sommelier hands you a cork, don’t smell it, look for the date or other information ( mold, cracking, or breaks)
• Tannin is a substance that tingles the gums when you indulge your palate with a sip of wine, it’s an excellent antioxidant
• Smell is by far the most important sense when it comes to drinking wine
• Wine was first developed in Mesopotamia, not France
• French wines are labeled following the soil on which they are produced, not according to the grape used
• When chilling wine, adding salt to ice will cool it down faster

Warnings:

You must be 21 or over to purchase this product

Instructions:

Serve chilled or at room temperature