A legendary cru... Over centuries, this mythical cru has built its reputation on a single hill and an epic history. La Chapelle comes from the blending of the greatest Western terroirs of the Hermitage. Very old Syrah vines - 40-100 years old.

Bin 707 is a Cabernet Sauvignon reflection of Grange, intensely-flavoured fruit, completion of fermentation and maturation in new oak, expressing a Penfolds understanding of multi-vineyard, multi-region fruit sourcing. Bin 707 was first vintaged in 1964. The wine was not made from 1970 to 1975 when fruit was directed to other wines, nor in 1981, 1995, 2000, 2003 or 2011 (when fruit of the required style and quality was not available). Full bodied and with proven cellaring potential, Bin 707 retains a secure place among the ranks of Australias finest Cabernets.

Penfolds Bin 407 began life back in 1993 with the release of the 1990 vintage Cabernet Sauvignon. Created as a result of the availability of high quality Cabernet fruit, Bin 407 is inspired by its older brother, Bin 707. Not only offering varietal definition, but also approachability, structure and depth of flavour. The Bin 407 highlights the Penfolds approach to multi-region, multi-vineyard blending to create a Cabernet that rewards the drinker in both early and later years.

TE MATA ESTATE Coleraine. Cepage may include Cabernet Sauvignon, Merlot, and Cabernet Franc. Hawkes Bay, New Zealand

Bright plum in colour, Penfolds Bin 169 Cabernet Sauvignon displays delicate notes of mint and blackcurrant, with a more savory bouquet of semi-dried tomatoes and fruit chutney at the end. A hint of oak and spice adds extra warmth. On the palate a flavour-wheel of spearmint, milo powder, chocolate and black liquorice.

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). Palate; Powerful - propelled by a wave of fruits - fresh mulberry, fig, Goji berry, raspberry, fresh blackcurrant. And licorice. Ripe and firm, glossy tannins frame many layers, including those that appear to stand above. A textural creaminess, sumptuousness - possibly by way of oak? Balanced, complete, latent. AWARDS: • 99 Points - Tyson Stelzer • 98 Points - Ken Gargett • 98 Points - Ray Jordan • 19.5+ Points/20 - Matthew Jukes • 97 Points - Jeni Port

Certified biodynamic, the Cullen Vanya is 97% Cabernet Sauvignon complemented by 3% Petit Verdot. Aged in new French oak of which 50% was new for a period of 19 months. Totally opaque dark red black colour with a dark red hue. Intense but beautifully refined the nose offers up aromas of blackcurrant and mulberry laced with cedar and tobacco characters followed by hints of cigar box, faint bay leaf and spice. Medium weight the palate is the perfect marriage of richness, elegance and power delivering sublime flavours of blackcurrant, ripe mulberry and dark cherries seamlessly integrated with cedar, tobacco and spice characters. Exquisite finesse with exceptionally fine grained, polished tannins. Very long after-taste of blackcurrant, ripe mulberry, cedar faint tobacco, cigar box and spice that seems to sail on forever.

MAYACAMAS VINEYARDS Cabernet Sauvignon, Napa Valley Not much has changed by way of production since Bob Travers started the Mayacamas estate in the early 1940s. The fruit is handpicked early, often in early September - abvs usually end up between 13 and 14 percent to preserve natural, altitude derived acidities. Fermentations occur predominantly in open-top cement vessels which were built in the 1950s, again to preserve acidities and vibrant fruit character. Extended ageing occurs exclusively in neutral oak some as old as 100 years typically for three years which allows the vineyard's expression to shine through the powerful fruit profile, while also minimising oxygenation and helping to maintain the powerful and tight tannin structure Mayacamas is so famous for. The wines then usually spend a further two years in bottle before it is ready to be released to the market. Mayacamas make wines that lie in stark contrast to the more prevalent rich, heavily oaked, high in abv, bombastic wines that are common in the Napa Valley.

The Premier Grand Cru Classe Château Figeac has a high percentage of mature cabernet sauvignon and cabernet franc vines (40+ years). This gives its wines blackcurrant aromas, robust structure and length. Made by experienced winemaker Frederic Faye, with Michel Rolland, the most famous consultant oenologist in the world, this vintage has the hallmarks of a buoyant Right Bank style.