So if you try the Penfolds 407 now, you’ll find it doesn’t coat the mouth as much as the Beringer, but there are definitely more of those chewy tannins. There was skin contact in the winemaking process, but what also increases the tannins is the use of 30% new French and American oak; for the Beringer, it was only around 20%.
This goes to show that you can be gentle and extract lots of flavour but fewer tannins, which is the Beringer style, or you can go a bit harder, which works more colour and tannins out of the skins, which is what is happened with the 407. There is more overall structure in the 407 versus the Beringer's softer style.
Again, quality wise, they pretty much sit side by side, but Mark Beringer has actively chosen to make a more fruit-driven style.
Samantha Lim: The Chardonnays were more dissimilar, but the Cabernets are incredibly distinct. I really should execute more vertical and horizontal tastings at home. That was fun. I’m grateful you didn’t use too much jargon.
Sam Stephens: In my role, which revolves around educating people and getting the public excited about wine, I have to speak a language that everyone can understand. It really is all about sharing your experience with the widest audience possible.
Samantha Lim: Well done you. You’re quite good at it.
Sam Stephens: Oh, thank you! 21 years in and I’m just starting to get the hang of it. But I get paid to drink so it’s not too bad.
Samantha Lim: I know, I mean, me too. Yeah, cheers to that!