- Rated 96 points by James Hallliday
- Rated 96 points by Andrew Caillard
Penfolds Bin 407 Cabernet Sauvignon 2015 x6
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Peak drinking Now - 2028
Pork belly, bok choy and oyster sauce.
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.)
Bright crimson red.
Yes, definitely cabernet sauvignon, yet with an Asian demeanour.... How can this be? Well, to begin - aromas not dissimilar to Thai or 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 'sootcoal dust'. And, consistent to this theme - dusty oak!
Familial kirsch and tomato puree cabernet flavours underpinned by a pan-jus meatiness, cola. Beneath - a vinous slurry sharpening-stone replete with oil, graphite or ironstone?! Sleek, elongated tannins (not grippy) align with judicious oak to convey flavours completely and effortlessly across palate.
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.