Henschke Keyneton Euphonium 2018

The Keyneton Euphonium is a blend from the Eden Valley and Barossa Valley, two of South Australia's premier wine regions. Known for their cool climate and ancient soils, the Eden Valley contributes finesse and vibrant acidity to the blend, while the Barossa Valley adds depth and richness. These regions have a rich history of viticulture dating back to the 19th century, and Henschke's vineyards include some of the oldest vines in the area. The wine is named after the village of Keyneton and its musical heritage.

The 2018 vintage is a blend of 65% Shiraz, 23% Cabernet Sauvignon, 9% Cabernet Franc, and 3% Merlot. Shiraz brings ripe fruit and spice, Cabernet Sauvignon adds structure and blackcurrant flavours, while Cabernet Franc and Merlot enhance aromatic complexity and softness. The result is a medium to full-bodied wine with layered flavours, excellent balance, and potential for aging.

The grapes were hand-harvested in the cool of the morning to preserve freshness. Each parcel was destemmed and lightly crushed before fermentation in small, open-top fermenters. Daily pump-overs ensured optimal extraction of colour and tannins. Post-fermentation, the wine was matured for 18 months in oak barrels (85% French and 15% American, with 19% new oak). After blending, the wine spent two years in bottle before release, allowing further integration and development.

The 2018 Keyneton Euphonium displays a deep crimson colour with ruby hues. The nose is aromatic and complex, with lifted notes of blackberry, blackcurrant, and cassis, complemented by hints of violet, black pepper, and cedarwood. The palate is rich and concentrated, offering flavours of dark plum and blackcurrant, balanced by bright acidity. Fine-grained tannins provide structure and carry the wine through a long, elegant finish.

This wine pairs beautifully with dishes such as roast lamb, braised beef short ribs, or duck confit. Its also complements hard cheeses like aged cheddar or gruyere, as well as hearty vegetable dishes like mushroom risotto. Serve at 16–18°C.