Drinking well now, but will improve with time. Peak drinking now - 2028.

Colour
Bright crimson red.

Nose
Yes, definitely cabernet sauvignon, yet with an Asian demeanour.... How can this be?
Well, to begin – aromas not dissimilar to Thai/Vietnamese coriander, betel-leaf. And then - chive, lime, grapefruit dressing and Asian spices; green tea; Thai beef salad spices, nuttiness.
Redemptive cabernet markers - cassis and violet aromas … authenticating a South Australian birthplace!
Upon sitting – almost a powdery sprinkling of ‘soot/coal dust’. And, consistent to this theme – dusty oak!

Palate
Familial kirsch and tomato puree cabernet flavours underpinned by a pan-jus meatiness, cola.
Beneath – a vinous slurry… sharpening-stone replete with oil, graphite/ironstone?!
Sleek, elongated tannins (not grippy) align with judicious oak to convey flavours completely and effortlessly across palate.

Origin: Multi-regional blend, South Australia. From Wrattonbully, Coonawarra, Padthaway, McLaren Vale and Barossa Valley.

Maturation: 12 months in French oak (25% new) and American oak hogshead (10% new, 18% 1-y.o., 36% 2-y.o., 11% 3-y.o.).

Variety: Cabernet Sauvignon.

Autumn and early winter rainfall were above the long-term average. Rain stopped abruptly in early August with only light showers observed throughout spring. The dry and cool spring period affected canopy growth early in the season. Warm and dry conditions during flowering and fruit-set resulted in rapid grapevine growth and early flowering.

A high rainfall event occurred in Coonawarra in January, mostly falling outside of veraison. February brought weekend heat spikes, pushing mean maximum temperatures well above the average resulting in early ripening and harvest.

Launched with the 1990 vintage in 1993, and inspired by Bin 707, Bin 407 was developed in response to the increasing availability of high quality Cabernet Sauvignon fruit.