||57% Shiraz, 30% Cabernet Sauvignon, 7% Merlot & 6% Cabernet Franc
||Barossa, South Australia
||Deep crimson with bright crimson hues
||Intense aromas of ripe, spicy redcurrant, plum, rhubarb and blackberry with lifted hints of cassis, violets, sage, bay leaf, black pepper, baking spices and cedar
||The palate has excellent depth and structure with plush, ripe dark fruits and a balanced acid line driving the mid-palate and finishing with savoury spice and dried herbs in unison with the elegant, fine-grained tannins.
The Henschke family have been making wine at their estate in the Eden Valley since 1868. Fifth-generation winemaker Stephen Henschke took over running the winery in 1979. Together with his viticulturist wife Prue, they have taken their two single vineyards, Hill of Grace and Mount Edelstone, and transformed them into two of Australia’s most sought-after wines. Through a combination of great viticulture from Prue, who is at the forefront of re-introducing native plants into their vineyards to improve biodiversity, and winemaking from Stephen, they have built upon their inheritance and turned this traditional producer in to one that is celebrated all around the world.
Keyneton Euphonium is a beautiful composition of Shiraz from up to 50-year-old vines growing in the Eden and Barossa Valleys, blended with Cabernet Sauvignon, Merlot and Cabernet Franc from selected vineyards in both regions, some of which were planted by Cyril Henschke at his Eden Valley property in the 1960s. The Barossa hills village of Keyneton, pioneered by pastoralist Joseph Keynes in 1842, was a musical and cultural focus for the early settlers, and was home to the Henschke Family Brass Band, founded in 1888. It featured wind instruments such as a B flat euphonium, a large brass wind instrument, which has been lovingly restored and remains in the Henschke family.
The 2016 vintage began with well below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering and set to give average to above-average yield potential. Low disease pressure was maintained by one of the hottest Decembers on record, though temperatures cooled down in the New Year and rainfall around veraison in late January brought relief to the dry-grown, old-vine Eden Valley vineyards. This was followed by further rainfall in early March which eased the stress on all varieties. The fruit matured with an earlier harvest, as predicted due to an early Easter. Open, light and airy vine canopies allowed for good flavour, sugar, colour and mature tannins to develop at harvest, which was overall characterised by average yields but very high quality.
Shiraz, Cabernet Sauvignon, Merlot and Cabernet Franc grapes were hand harvested in the cool of the morning. Each parcel was picked separately and remained so throughout the vinification process. Once in the winery, the grapes were destemmed and lightly crushed, either into small, concrete, open-top fermenters, or small, stainless steel open-top fermenters. A submerged cap was performed in order to manage a slow tannin extraction. The fermentations were controlled with pump-overs being performed twice daily, allowing the liquid to be cooled via a heatexchanger, with air being introduced on the return to the fermenter. After 7-10 days and just prior to reaching dryness, the fermentations were gently pressed to barrel with the primary fermentation finishing in 71% French and 29% American oak (13% new and 87% seasoned) hogshead barrels. The wine matured for 18 months before assemblage and bottling, with the wine remaining in bottle for two years before its release.
- Decanter World Wine Awards 2021,
- Silver Medal International Wine Challenge 2021, Silver