Cyril Henschke 2018 is made from 97% Cabernet Sauvignon, 2% Merlot and 1% Cabernet Franc grown on the Cyril Henschke Vineyard on the Henschke Eden Valley property, managed with organic and biodynamic practices.

Tasting Notes:

Deep garnet with garnet hues. Lively and fragrant aromas of crushed flowering herbs, violets, briary blackberry, plum, black cherry and cassis, with subtle forest and cedar notes.

A rich, supple and complex palate of dark forest berries, dark chocolate, cooking spices and liquorice, interlaced with fresh acidity and a long, savoury finish of fine-grained tannins.

Technical Details:

Alc: 14.5%
pH: 3.56
Acidity: 6.5g/L

Maturation:

Matured in 10% new and 90% seasoned French oak hogsheads for 18 months prior to blending and bottling.

Background:

This wine carries the name of Stephen's father, fourth-generation Henschke winemaker, Cyril Henschke (1924-1979); a tribute to one of Australia's outstanding winemaking pioneers, who was renowned for old-vine, single-vineyard and quality varietal table wines. Cyril planted cabernet sauvignon at the Henschke Eden Valley Vineyard in the late 1960s. The cabernet sauvignon vines, along with cabernet franc and merlot, are planted on a north facing slope, managed with organic and biodynamic practices. First produced as a singlevineyard wine in 1978, Cyril Henschke Cabernet Sauvignon celebrates the incredible beauty that emerges from the vibrant rows of the Eden Valley Vineyard, revered for its texture, depth, complexity and fine-grained tannins.

Vintage Notes:

A moderately wet winter combined with average spring conditions meant that the vines grew well in the mild weather. Ideal flowering conditions in late spring/early summer led to the potential for near-average yields. Late December became warm and dry, ensuring healthy canopies with low disease pressure. The summer months of January and February were typically warm and dry, characterised by above-average overnight temperatures. The old-vine vineyards coped well with the warm nights, their deep roots able to withstand the warming and drying effect on the topsoil, maturing the balanced crops as autumn approached. March and April provided light and warmth to the Eden Valley which led to full and balanced maturity being achieved across all grape varieties. With warm sunny days CELLARING POTENTIAL and cool nights, the dry autumn guaranteed that pristinely healthy grapes arrived in the Exceptional vintage; fermenters. All in all, the 2018 vintage will be considered a standout of the decade, fittingly 25+ years (from vintage).