Cyril Henschke 2016 – Products – Henschke
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2016 Cyril Henschke

RRP:
$165.00

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Region
Eden Valley
Description

Deep ruby with garnet hues. Lovely complex aromas of cassis, red currant and mulberry interwoven with anise, oregano, thyme, violets and tobacco leaf. The palate delivers layers of vibrant and pure black currant and plum, balanced by hints of cedar and vanilla pod. Lively acidity and fine-grained tannins provide a long, defined, mouth-coating finish.

Some of the vines were planted by Cyril Henschke in the ‘60s. Matured in French hogsheads (35% new) for 18 months. Deep but brightly coloured, this is a no holds barred, full-bodied Eden Valley cabernet sauvignon that will live for decades, blessed by a screwcap. Blackcurrant fruit, touches of cedary oak, black olive, bay leaf and earthy tannins are all on parade.

James Halliday, Halliday Wine Companion, 1 August 2020
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Product Information

Vintage
2016
Grape varieties
  • 100% Cabernet Sauvignon
Technical Details
Alcohol
14.5%
pH
3.56
Acidity
6.14g/L
Bottle Size
750mL
Harvest Date
12 - 13 April
Maturation
Matured in 35% new and 65% seasoned French oak hogsheads for 18 months prior to blending and bottling.
Viticulture
The Henschke vineyards are nurtured under biodynamic principles
Background
This wine carries the name of Stephen’s father, Cyril Henschke (1924-1979), as a tribute to one of Australia’s outstanding winemaking pioneers, renowned for old-vine single-vineyard and quality varietal table wines. Cyril planted cabernet sauvignon at the Henschke Eden Valley vineyard in the 1960s.
Serving Temperature
17°C
Cellaring potential
Exceptional Vintage, 30+ years (from vintage).
Download tasting notes
2016 2015 2013 2012 2010 2009 2008 2007 2006 2005 2004 2003 2002 2001 2000 1999 1998 1997 1996 1995 1994 1993 1992 1990 1988 1985 1984 1978 1976
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Vintage Description

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 and colour and mature tannins to develop at harvest, which was overall characterised by average yields but very high quality.

Reviews

James Halliday Halliday Wine Companion

August, 1 2020

"Some of the vines were planted by Cyril Henschke in the ‘60s. Matured in French hogsheads (35% new) for 18 months. Deep but brightly coloured, this is a no holds barred, full-bodied Eden Valley cabernet sauvignon that will live for decades, blessed by a screwcap. Blackcurrant fruit, touches of cedary oak, black olive, bay leaf and earthy tannins are all on parade."

97
Andrew Caillard MW

May, 25 2020

"Deep crimson. Fragrant pure blackcurrant, mulberry aromas with roasted almond, herb garden sage star anise notes. Sinuous and gorgeously balanced with superb pure blackcurrant fruits, fine-grained perfectly ripe tannins and underlying roasted almond, roasted walnut oak notes. Finishes al dente firm with superb mineral length. Elegantly styled, perfectly balanced and beautifully pure fruited with animated textures and linear freshness. A reference Australian Cabernet Sauvignon with superb regional voice and modulated power. An extraordinary and potentially long-lasting wine. 100% 30+ year old cabernet sauvignon."

100
David Sly Decanter

April, 9 2020

Unlike the 2015 vintage, which enjoyed a slight violet lift from a drop of Cabernet Franc, this 2016 is all Cabernet Sauvignon. It seems austere, almost guarded on the nose but it all changes on the palate, showing playful energetic whirls of blackberry, blueberry and mulberry, with a redcurrant bite. A savoury mouthfeel allows cedar, baking spices and a prickle of black pepper to hang at the finish, along with lick of dusty red earth. The fine tannic grip suggests a decade of cellaring is required to see this wine at its best.

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