Cabernet Sauvignon Bin 407 - Penfolds
Bin 407 is the fruit of the finest Cabernet Sauvignon, which enhances the characteristics of the variety. A powerful structure, an intense aromatic expression of the fruit and a refined barrel aging process determine the profile of these “multi-sourcing” wines. The grapes come from the regions of McLaren Valley, Barossa Valley, Coonawarra, Padthaway, Wrattonbully. The Cabernet Sauvignons were of perfect quality, despite the very low yields. This wine was left to age for 15 months in 300 liter French oak barrels, of which 24% was new wood, and American oak of which 12% was new wood.
Type: Red Wine
Origin: South Australia
Grape varieties: Cabernet Sauvignon
Alcohol content: 14.5%
Format: 75cl
Allergens: Sulphites
Chalice: Grand Ballon
Serving Temperature: 18°C
Tasting Notes: This wine is characterized by a ruby red color. The varietal aromas of Cabernet Sauvignon are expressed with elegance, with fragrances of blackcurrant, blackberry and mint leaves, which give a pleasant freshness. Animal notes are combined together with oriental spices. The oak barrels bring, however, hints of coconut, cocoa and cedar. The personality of this Australian wine is meaty and generous. Aromas of cherry, cola, sage and leather are revealed. The right acidity and soft, intact tannins make this wine well balanced. The long finish is indicative of a high quality wine
Pairings: Excellent with tasty meats, mature cheeses and baked lasagna.
The Cellar: Penfolds was founded by Christopher Rawson Penfold, a young English doctor firmly convinced of the healing properties of wine who, before leaving Great Britain to emigrate to Australia, procured cuttings from the south of France. The small vines were planted near the cottage that Penfold himself built, together with his wife, in 1845 in Adelaide. Until the second half of the 20th century, the Penfolds winery produced almost exclusively brandies and fortified wines, such as Port or Sherry, used for healing purposes. Towards the middle of the last century, in 1950 to be precise, as a function of changing consumer tastes, the production of table wine began to increase. Among the rows, the respect for the environment, for nature and for the ecosystem is maximum, so the grapes that come to be harvested are all valuable, pure and concentrated in all their organoleptic nuances. In the cellar, from destemming to pressing, from fermentation to aging, from bottling to refinement, each production step is constantly and scrupulously monitored, in order to always guarantee the highest possible level of quality.
