Award tasting note: "Dark ruby. Vibrant aromas of raspberries and ginger. Stylish and good with a long length." - Gold, International Wine Challenge
Inspired by the iconic jet that took it to the world. The rich and powerful Bin 707 Cabernet Sauvignon, our first commercial release of a single cabernet-based wine, is linked to Max Schubert’s dream of making a great Australian red wine that could last at least 20 years. During the ‘50s and early ‘60s cabernet sauvignon was mostly used for blending, but Schubert’s breakthrough with the varietal as a stand-alone wine came in 1964 with inaugural vintage. Early Bin 707s were typically open fermented under wax-lined header boards and matured in seasoned old oak (rather than new oak). The wine was not made from 1970 to 1975 (when fruit was directed to other wines) nor in 1981, 1995, 2000, 2003, 2011 or 2017 (when fruit of the required style and quality was not available).
Drinking Window: 2015 - 2040
Vineyard Notes
Coonawarra, Padthaway, Barossa Valley, Wrattonbully, Adelaide Hills
Vintage Notes
Lower than average winter rainfall was experienced across each region. Variable conditions continued through the period from October to December, merging into a mild summer, with a few short periods of elevated heat. Areas including the Coonawarra experienced cooler temperatures for flowering ahead of superior ripening conditions, with lower yields contributing to an earlier start to harvest. Across each region, fruit was picked in optimal condition. Smaller berry and bunch sizes were noticeable in most regions. Coupled with favourable weather conditions, great results were delivered for traditional quality markers – colour, tannin profile, fruit concentration and flavour depth.
Ageing
14 months in 100% new American oak hogsheads
Producer Tasting Notes
COLOUR Deep purple, with a black, impenetrable core NOSE At once 707… i.e. it would appear less 100% Cabernet Sauvignon, more 100% Bin 707! Barrel ferment notes sprint past all others – the formics, smoked nuts/meats. Soon overtaken by hoisin, sweet soy sauces and concentrated tomato paste aromatics. A final wave of liquorice, black forest cake/tiramisu and choc/coffee affogato exotics. And what of the 100% new oak? Yes, perhaps the primary source of those (repressed) nutty/toasty wafts…? PALATE Full-bodied, mouth-filling. Complex, layered. Surely not befitting the “assault of the senses” commentary overheard on a re-pour during this tasting?! A blackcurrant overlay across a base of just-baked, spiced, chocolate fondant. Tannins omnipresent, yet calmly conveyed by the wine’s lush fruits and densely textured extract. Oak totally absorbed…certainly at one with the wine.
