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| Community Tasting Notes (average 93.4 pts. and median of 94 pts. in 59 notes) - hiding notes with no text | | | Tasted by mattscellar on 12/10/2023 & rated 92 points: Pop and pour with sediment filtered.
Faded fruit, long finish and soft tannins. Good but past peak, with no improvement over an hour; unable to verify whether this is down to bottle (storage) or the wine itself. (430 views) | | | Tasted by jskuek on 8/6/2023 & rated 92 points: Still young and drinking beautifully after 3 hours bottle breath ... (699 views) | | | Tasted by KeepItSimple on 2/7/2022 & rated 95 points: Paired with Sassicaia 2003 & Lynch-Bages 1989, this Penfolds was more exuberant than the other 2. Still young age at 32. Plum, dark cherry. I decanted for about 2 hours. Could have been a little more. Gorgeous wine. (2154 views) | | | Tasted by salua on 10/8/2021 & rated 96 points: This is a seriously good wine. It shows what Oz cabernet can do with the right fruit and skill. 31 years old and still plenty of life ahead. Lovely dusty developed cab nose, full on fruit on the front, well balanced through the middle and a long, long lovely finish. Absolutely no rush to drink this wine if you are lucky enough to have any left. I bought a dozen on release and still have several to enjoy over the next 10 years (2278 views) | | | Tasted by Herb K on 8/22/2021: Wine is amazing at 31 years old and still has 10-15-years to go. Who says Grange is the Penfolds wine that ages? (2370 views) | | | Tasted by Leto South on 2/12/2021 & rated 95 points: Decanted 3 hrs. Cork a bit iffy. Blackish red, dense, brown edge. Large bq w blackberries, dark cherries, touch of cedar, touch of herbal (lavender), sweet pipe tobacco. Rounded, well integrated tannins, elegant acidity, layers of ripe black fruit, very well balanced. Long aftertaste w complexity. Fully mature, but will last a few more years. Lovely!! (2393 views) | | | Tasted by salua on 1/8/2021 & rated 95 points: double decanted 2 hrs. Solid cork. Nose surprisingly still a bit closed at first. About an hour later the wine had fully opened up. lovely soft fine grained tannins. Well balanced fruit that follows thru to a long finish. Very impressive for a 30 yr old cab. Fully developed but should hold for many years. Great wine (2256 views) | | | Tasted by Johno's Cellar on 12/27/2020 & rated 94 points: Truly amazing wine. On opening it smelt of rich ripe blue berries and mulberries with vanilla and chocolate mixed in as well. It was airated and then had 2 hrs in a decanter. While it’s an old wine it showed no feebleness with great structure and breadth of flavours with numerous layers of fruit and oak integration. This wine had great length and texture and left you wanting another mouthful. It’s middle age in its life I think and I look forward to seeing my last one in a few more years. (1563 views) | | | Tasted by rgawlowski on 9/6/2020 & rated 94 points: At first, I thought past it’s prime, but turned out beautiful in two hours; still has life; great balance, classic cab tones, fruit, finish. (1539 views) | | | Tasted by mnh on 2/13/2020 & rated 91 points: Excellent. A bit of mint. (1869 views) | | | Tasted by HarveyManfrenjensenden on 8/23/2019 & rated 94 points: A lovely wine but limited duration out of the bottle, starting to fade within a few hours. Perhaps a few more years of cellaring is possible, but better to drink this vintage now (1901 views) | | | Tasted by nwebstar on 8/21/2019 & rated 93 points: Perhaps lacking a tiny freshness but still hanging together beautifully for a while this age - impressive. Only a short decant. A touch flat but fruited and nice overall mouthfeel. Dark fruits and dry to wood spices. (1880 views) | | | Tasted by hllam on 2/27/2019: good but not as expect,
may be over the peak
C/P is low (2059 views) | | | Tasted by Wozza on 2/5/2019 & rated 97 points: Very few Cab Sauvs at 29 years would be this fresh, balanced and satisfying.
A hypnotic nose of blue, black and red fruits, aniseed, coffee, wood smoke, mint, barnyard and baking spice fill the senses. Immediately your emotions are invoked. This is ultra premium fare. Glossy, uber-fine, silky tannins tantilize your palate. Such balance. And beautifully ripe blackberry, raspberry and plum notes emblazon the big pepper drive, and the long and detailed finish, complete with coconut oil and vanilla tones.
Simply devine. A Wozza 97.5/100 (4.7/5.0) from me. Drink 2015-2025. Such a shame recent Penfolds price inflation has taken the more recent 707s beyond all but the super wealthy. (2409 views) | | | Tasted by Derek Darth Taster on 1/25/2019 & rated 96 points: Tasted blind. At Chateau Davyd belated Bday Bordeaux celebration.
Appearance fine sediments, deep intensity, ruby colour. Legs.
Nose is clean, medium+ intensity, with aromas of chocolate, cassis, black cherries, dark red cherries, sarsparilla, minty herbs - eucalyptus with more air. Developing.
On the palate, dry, high acidity, medium+ alcohol (13.5%), plush velvety high tannins, full body. Pronounced flavour intensity, with layers of flavours of salty black olives, minty herbs, eucalyptus, black cherries, blackcurrants, dark red cherries, cassis, sarsparilla, spice, sweet chocolate. So many things that I lose track. Long velvety finish.
Outstanding quality. Highly impressive. Drinking at peak now and feels like it can still hold at this plateau for a few more good years. Amazing longevity for this iconic Aussie Cab. (2049 views) | | | Tasted by Bressler on 1/22/2019 & rated 94 points: Decanted for 30 mins. It was surprisingly European and delicious. After another hour or so, it began to pick up that sweetness that is more characteristic of Australian wines. If I had another, I would drink it soon and maybe with even less time in the decanter. (1522 views) | | | Tasted by thebatcavewines on 10/28/2017 & rated 97 points: Decanted for 7 hours before the ride began. Soft light colour with a hint of blood. Soft blackcurrant and blueberries on the nose. Extremely smooth & well balanced. Soft tannin's with a slight earthy finish. Short/medium length. A very nice drop. Shared with family at a combined B'day for 3. It's not going to develop further so it's ready to drink now. (3222 views) | | | Tasted by Neecies on 7/27/2017 & rated 95 points: Lifted notes of eucalyptus with notes of red plums and black currants. Intense concentration and seductive tannins. Exceptional. (3662 views) | | | Tasted by David J Cooper on 7/20/2017 & rated 95 points: Dark red with lighter purple edges. Medium intense nose with intense concentration. Eucalyptus and rich berry fruit, hints of cassis, scorched earth and thyme. Long concentrated dark berry flavours finishing with a bit of menthol. Long tannic finish.
Just beginning to enter it's drinking window. (3637 views) | | | Tasted by MyCellar01 on 6/3/2016 & rated 95 points: Decanted 30 minutes prior to serving. Drinking beautifully at one hour open.
Opaque black heart of dark red lightens towards a burnt orange translucent rim.
Menthol, cassis, raisins, dark chocolate initial thoughts rising from the glassware.
Leather, blackberry, black cherry, dark chocolate and mocha fine tannins intoxicate the palate and smooth the way to refreshing acidity through the endless finish, at 26 years of age. (4775 views) | | | Tasted by AHVinoFile on 5/18/2016 & rated 95 points: Deep dark crimson, purple edge. Plummy ripe blackcurrant bouquet with scents of cassis, blackberry jam, bitter chocolate, licorice, praline & vanilla. Full, deep, intense, generous, supple, opulent & rich, sweet black fruit flavors showing little development other than some softening of the once substantial ripe tannins, velvety extracts & fine balancing acidity; a harmonious wine with power & substance. Long, lush & sumptuous finish. (3993 views) | | | Tasted by salua on 1/19/2016 & rated 94 points: double decanted for 2 hours before dinner. Vanilla dominant subtle oak nose. Very Penfolds. Great fruit. Balanced yet strong tannins for a 26 yr old Cab. Surprised by the heat at first, but the alcohol came into balance at about 3 hours. Long full finish. Great wine. Will develop further. No rush on this wine. Cork was solid and no ullage. Very nice wine (3313 views) | | | Tasted by pcwoz on 11/14/2015 & rated 92 points: Still loads of fruit. Much more time could be ahead of this.Darker fruits. Some secondary development. Still quite fresh. Very Penfolds. (2916 views) | | | Tasted by Marc on 10/23/2015 & rated 90 points: Library Tasting with Geoff Kelly - 1990s - in memory of Ken Kirkpatrick (Regional Wines and Spirits, Wellington, New Zealand): Very dense colour. Creamy and cedary American oak. Spicy and mature palate with a soft finish. Tasted blind, this stuck out as classic Penfolds. The acid and rawness of the oak handling stick out on the end of the finish. This is massive, but for my tastes, currently unbalanced. Perhaps in 10 years the oak will marry with the fruit in a subtle manner, but currently, this is not the case. Still, this is impressive for its power of fruit expression, If not its subtlety of harmony. (3665 views) | | | Tasted by SimonG on 9/11/2015 & rated 91 points: Keith's Blind Challenge 2015 (The Medlar, London): Blind. Dense, quite leggy, nicely dense and mineral. Cherry confiture. New world Cab Sauv. Alcoholic and leggy. Dense Coonawara. Not to my taste,but a good wine. ***(*) (3543 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
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About Us
Australia's winemaking history of less than two hundred years is brief by European measures though, like Europe, punctuated by periods of extreme success and difficult times. From the earliest winemaking days Penfolds has figured prominently and few would argue the importance of Penfolds’ influence on Australia’s winemaking psyche.
Without the influence of Penfolds the modern Australian wine industry would look very different indeed. Sitting comfortably outside of fad and fashion, Penfolds has taken Australian wine to the world on a grand stage and forged a reputation for quality that is without peer.
Penfolds’ reputation for making wines of provenance and cellaring potential might suggest a mantle of tradition and formality is the preferred attire of a company with so much history to defend. But to label Penfolds as simply an established and conventional winemaker, would be to confuse tradition with consideration and to overlook the innovative spirit that has driven Penfolds since its foundation, and continues to find expression in modern times.
If there is anything traditional about Penfolds, it is the practice of constantly reviewing the wines it already does well, and continuously evolving and refining styles as vineyards mature and access to ever older and more varied vineyard sites improves.
Making The Best Possible Wine
At Penfolds, the role of the winemaker is to make the best possible wine within the constraints of each vintage. Penfolds’ house style emerged from a fortified-wine producing culture and evolved as a winemaking philosophy – a way of making wine – which has had a profound effect on the entire Australian wine industry.
The concept of multi-regional and vineyard blending, a feature of the Penfolds house style, is an amplification of the ‘all-round wine’. Without the constraints of a single vineyard, winemakers could choose the best possible fruit with the outstanding characteristics of each vineyard.
While American oak has played a central role in the development of Penfolds red wines, French oak has been increasingly used in the evolution of new wines – particularly RWT and Yattarna. Maturation in oak, which follows fermentation, is also key to the Penfolds house style.
The Penfolds approach to winemaking has percolated through the entire Australian wine industry over the last 50 years. The techniques employed in research and development of Penfolds wines are remarkable and many of the discoveries and innovations have had a lasting impact on winemaking thinking.
Winemakers
In Max Schubert, Don Ditter, John Duval and Peter Gago, Penfolds has nurtured four of Australia's great winemakers. They have passed the Chief Winemaker’s baton of responsibility for crafting some of Australia's most iconic wines, down through the past six decades.
Joining Peter Gago in the Penfolds winemaking team are Senior Red Winemaker Steve Lienert, Senior White Winemaker Kym Schroeter, and Red Winemakers Andrew Baldwin, Adam Clay, Stephanie Dutton and Matt Woo - also the Penfolds Fortified Winemaker. All members of the Penfolds winemaking team ensure that Penfolds’ reputation for outstanding quality is upheld.
Vineyards
Barossa Valley
Penfolds draws fruit from a combined vineyard area of 618 hectares in the Barossa region of South Australia. The Barossa is about 70 kilometres north of Adelaide and in 1911 Penfolds established a winery at Nuriootpa, completed in time for the 1913 vintage. The Barossa region is known for its relatively low rainfall with many vineyards dry grown on single wire trellising.
Magill Estate
The historic and heritage-protected Magill Estate Vineyard was established in 1844 by Dr Christopher Rawson and Mary Penfold—just eight years after the foundation of Adelaide. It was originally known as the Grange Vineyard, named after their new homestead ‘The Grange’, a cottage which still stands intact amongst the vines.
Eden Valley
Joseph Gilbert planted the first vines in the Eden Valley in 1842 and since that time the region has become synonymous with producing elegant riesling and complex shiraz. While its name suggests a concave nature, Eden Valley is actually a wide ridge, situated east of the Barossa Valley with an altitude ranging from 440 – 550 metres.
McLaren Vale
McLaren Vale is located approximately 40km to the south of Adelaide, with the vineyards in the region located between 6 and 15 kilometres from the Gulf of St Vincent. The elevation ranges from 50 to 350 metres above sea level. Penfolds has company owned vineyards throughout the region, using the fruit as blending components for premium red wines such as Grange and Bin 389.
Coonawarra
Penfolds has had a long history with the Coonawarra region, dating back to their first vineyard purchase in 1960. It is one of the most famous red wine regions in Australia with weathered limestone terra rossa soils, relatively cool climate and overall water availability. Coonawarra has played a significant role in many of Penfolds' multi-regional wines as well as the single region wines such as Bin 128.
James Halliday Australian Wine Companion Winery Of The Year 2014: Penfolds
Penfolds is Australia’s foremost winemaker, with an unbroken line dating back to its establishment in 1844 when medical practitioner Dr Christopher Rawson Penfold and wife Mary purchased ‘the delightfully situated and truly valuable of Mackgill … Comprising 500 acres (202 hectares) of the choicest land’. Here they built the house that still stands today, and within a few years had begun the winery and cellar on the site of today’s buildings at Magill Estate.
Mary took charge of winemaking, initially producing grenache prescribed by her husband as a tonic for anaemic patients. By 1870 she, son-in-law Thomas Hyland and cellar manager/winemaker Joseph Gillard had formed Penfolds & Co. With markets in South Australia, Victoria and New South Wales, their wine production was over one-third of South Australia’s total.
Growth continued unabated, and in 1945 Penfolds acquired the jewel of the Magill Vineyard, at that time the largest vineyard in South Australia. It now has 2100 hectares of vineyards, the largest share of Australia’s total. Two men came together in the 1950s to lay the foundation of Penfolds today: winemaker Max Schubert, and research chemist Ray Beckwith (who died shortly after his 100th birthday in 2012); indeed, their contribution transcended Penfolds to the entire Australian wine industry.
The architecture for the Penfolds wine portfolio of the twenty-first century was established in the 1960s, half a century ago. There has been growth, both in the range of labels and their price points, but it has been cleverly – indeed sensitively – managed; demand-driven growth has been achieved without any quality compromise whatsoever.
There is no possibility that the pre-eminence of Penfolds will ever be challenged by any other Australian wine business. Equally certain is that the Penfolds brand value will continue to gain ground on the world stage of all consumable products. If proof be needed, the overall quality of the wines in this Wine Companion is the best Penfolds has ever presented to the markets of the globe.
Author: James Halliday Jul 20131990 Penfolds Cabernet Sauvignon Bin 707Bin 707 Cabernet Sauvignon
The 1990 vintage in South Australia has been lauded as one of the best for many years. The impressive 1990 Penfolds Bin 707, blended from the finest Cabernet Sauvignon available, reinforces the accolades given to this vintage.
Reflecting the outstanding vintage in Coonawarra, the 1990 Bin 707 has a higher than normal proportion of Coonawarra Cabernet. In the Penfolds' tradition, fruit from Kalimna and McLaren Vale has been included to add extra depth of flavour and complexity.
Winemaker comments by. John Duval
The wine is dark cherry red in colour.
Intensely scented, the rich bouquet offers coffee- like Cabernet aromas with blackcurrant and mulberry overtones, lifted by vanillin American oak and barrel ferment characters which add a smoky complexity.
This magnificent full-bodied wine shows concentrated Cabernet fruit and complementary oak characters in perfect harmony. The palate has layers of intensely flavoured, 'sweet' blackcurrant-like varietal fruit, with hints of dark chocolate, superbly balance
8th Ed of Rewards of Patience 2021
1990
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Drink now to 2030.
Medium-deep crimson. Beautifully developed wine with blackcurrant,
black cherry and ground coffee aromas. Richly flavoured with ample blackcurrant, cherry and underlying chinotto/cola notes, fine supple-yet-firm dusty tannins and fresh integrated long mineral acidity. Generous and vigorous in structure. Classic Bin 707.
“A fine example of a mature Coonawarra cabernet sauvignon with its great complexity, length and balance.” (JH)
“Cassis, liquorice, spice and tobacco aromas. Weighty, velvety and round with generous fleshy dark fruits and smooth dense tannins.” (JR)Cabernet SauvignonCabernet Sauvignon is probably the most famous red wine grape variety on Earth. It is rivaled in this regard only by its Bordeaux stablemate Merlot, and its opposite number in Burgundy, Pinot Noir. From its origins in Bordeaux, Cabernet has successfully spread to almost every winegrowing country in the world. It is now the key grape variety in many first-rate New World wine regions, most notably Napa Valley, Coonawarra and Maipo Valley. Wherever they come from, Cabernet Sauvignon wines always seem to demonstrate a handful of common character traits: deep color, good tannin structure, moderate acidity and aromas of blackcurrant, tomato leaf, dark spices and cedarwood.
Used as frequently in blends as in varietal wines, Cabernet Sauvignon has a large number of common blending partners. Apart from the obvious Merlot and Cabernet Franc, the most prevalent of these are Malbec, Petit Verdot and Carmenere (the ingredients of a classic Bordeaux Blend), Shiraz (in Australia's favorite blend) and in Spain and South America, a Cabernet – Tempranillo blend is now commonplace. Even the bold Tannat-based wines of Madiran are now generally softened with Cabernet SauvignonBin 707Homepage for Penfolds, Bin 707:http://www.penfolds.com/collection/luxury/bin-707-cab-sav.aspAustralia Wine Australia (Australian Wine and Brandy Corporation) | Australian Wines (Wikipedia)South Australia South Australian Wine Industry Association | South Australian Wines (Wikipedia) |
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