This wine is from one of the southern hemisphere’s most emblematic wineries, in fact, one of the most recognised and respected on the planet.
This magnificent winery was created in 1845 in South Australia by a British doctor, Christofer Rawson Penfold, and his wife. They planted vineyards and started to produce fortified wines to be used as "medicine" for their patients. The wines became famous and the company decided to plant more vines and increase production in order to sell their wines throughout Australia. Today Penfolds owns important vineyards in Barossa, McLaren Vale, Eden Valley, among other areas.
Its iconic wine - Penfolds Grange - is one of the most prized in the world. A bottle of this prestigious red once fetched nearly $ 50,000 at auction.
Black hue with a purple rim. Totally opaque.
Very fragrant and intense with opulent aromas of ripe black fruit mingling with distinct, clear notes of blue flowers. Soon an interesting weft of aromas, such as roasted coffee and cedar, derived from the wine’s ageing, starts to emerge. Amazing intensity!
Thick, revealing countless nuances, an unctuous texture and fresh acidity, which, despite the wine’s maturity, makes it very juicy. The sweetness of its tannins gives the whole an added elegance. Long aftertaste.
This wine is regarded as the reference for Australian Cabernet Sauvignon. The first vintage sold under the current name of Bin 707, named after the famous jet by an ex Qantas marketer, was the 1964. Due to serious harvest problems in the first half of the 70’s, its chief winemaker, Max Schubert, decided that its grapes would be sourced from the Coonawarra region as well as its famous Kalimna Block 42 vineyards, from the 1976 vintage.
The 2010 Bin 707, aged for 16 months in new American oak barrels, is bursting with energy with loads of ripe fruit, sweet tannins and alcohol. Although it would already delight fans of powerful, concentrated wines, we think that a few more years in bottle will make it a more amiable drink without it losing any of its excellent qualities.
Recommended with an ox-tail in a cherry and chocolate sauce.