Autumn and winter rainfall across South Australia’s main growing districts were below average, conditions that prevailed through spring. Temperatures in spring and early summer were above the long-term average, allowing vines to get away to a quick start. Some late rain in January and early February was a welcome relief, refreshing stressed vines and improving yields. Cooler conditions followed from mid-February which suited the later ripening cabernet sauvignon. Warmer districts had a break with some early March rain delaying the harvest and allowing great flavour development. The cooler districts in the south-east were picked two weeks earlier than usual. Grapes across all the main growing regions were able to ripen evenly and develop desirable flavours, outstanding colours and fine tannins.
COLOUR: Deep and prominent – solid red
Where to start? So immediately true to variety. Punchy, not shy.
Beneath: Subtle forest floor earthiness, laced with liquorice, fennel and anise with a sceric of non-aggressive fresh spearmint.
Above: Sugar pastille wafts – somewhat reminiscent of the fruit bon bons of youth … more prescriptively/realistically – blackcurrant jelly bean.
In between: Summer pudding fruit generosity – suggestive of a cherry clafoutis? Or maybe a fleshy red cherry trifle, avec sponge cake? Yes please.
Absorbed: Stylish/coiffured oak … want to say classy, but might sound pretentious? Next time.
Bountiful red cabernet fruits complexed by cut tobacco (pouch) and darkened spices. Seamless, with a tightness/tension between acidity and tannins.
These tannins are ripe and friendly – currently perceived as fruit, not oak tannins.
Oak – quite possibly partially contributing to the sweetness apparent on palate?
Flavour and length. Lingers.
MATURATION: 12 months in French oak (25% new) and American oak hogshead (9% new)
- Alc/Vol: 14.5%
- Acidity: 6.6 g/L
- pH: 3.63
Smooth and luscious, with polished plum, black cherry and espresso details that slowly give way to deeper flavors of mahogany, clove and black tea. Shows a juicy edge to the fruit, but also plenty of base notes from dense and polished tannins. Drink now through 2033. 11,063 cases imported. -MW - Wine Spectator Magazine 92 Points
Youthful cabernet style here, showing plenty of blackcurrants and a tarry edge with dried plums, some raisins, mint and sweetly fragrant oak spices. The palate is very smooth and juicy. The fully ripe tannins are super fluid and open-knit, delivering a silky and approachable style. Coonawarra, McLaren Vale, Barossa Valley, Wrattonbully, Padthaway fruit sourcing. Drink now or hold. - James Suckling 92 Points
Slightly herbal and leafy on the nose, the deep, currant-scented 2016 Bin 407 Cabernet Sauvignon blends fruit from five different regions of South Australia. It’s medium to full-bodied, with soft, measured tannins and true Cabernet identity. Aged in French and American oak, there are some cedar and mocha notes apparent on the nose and finish, but the cassis fruit carries the day. - Robert Parker 90 Points