Henschke, `Cyril Henschke` Eden Valley Cabernet Sauvignon 2015 Eden Valley, South Australia, Australia
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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 into one that is recognised by savvy wine drinkers throughout the world.
In 1966, Cyril Henschke purchased 32 hectares of land on Cranes Range Road, two kilometres west of Henschke Cellars at 500 metres above sea level. Here he planted the Henschke Eden Valley vineyard, predominantly with Riesling and Shiraz, on sandy loam soils over gravel and bedrock, with patches of clay. Other varieties, including Cabernet Sauvignon, were added over the years. Cyril bottled his first Cabernet Sauvignon from this vineyard in 1976. This cool, elegant wine was named after him as a tribute when he passed away in 1979.
A traditionally wet winter, mild spring and excellent fruit set provided a great start to the 2015 growing season after four vintages with below average yields. Spring was dry, followed by a very mild, dry summer with no disease pressure. Fruit developed higher natural acidity and incredible flavour and colour concentration. The coolest January in 11 years started with a dry, warm and windy first week, until a welcome rainfall of 60-75 millimetres. With the onset of veraison at the end of January, the rain was perfectly timed for the old dry-grown vineyards. The mild weather from February provided for perfect ripening and harvest conditions. The Cabernet Sauvignon was picked between 31st March and 14th April.
The fruit was fermented in open-top, concrete fermenters. Maturation took place in French oak hogsheads, of which 20% were new, for 18 months before the final blend was assembled.
Deep crimson in colour, this wine opens with a spicy and perfumed nose bursting with aromas of red and blackcurrant, mulberry and cassis, with nuances of violet and dried herbs, forest moss and hints of cigar box and cedar. Concentrated flavours of black and blue berry fruit, ripe mulberry and blackcurrant are complemented by rich cedar and mocha, while balanced acidity and finely-structured tannins provide focus and depth, for a beautiful, lingering finish.
99% Cabernet Sauvignon 1% Cabernet Franc
Stephen Henschke Vinolok