Henschke Keyneton Euphonium

Henschke Keyneton Euphonium bottle image

Wine Description

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 and the Henschke winery. The Henschke Family Band was founded in 1888 by Paul Gotthard Henschke and later led by third-generation Paul Alfred Henschke, and featured wonderful wind instruments such as a B flat euphonium, cornet and E flat clarinet. The B flat euphonium, a large brass wind instrument, was made by the famous Zimmermann factory in Leipzig, Germany, in the late 19th century. The instruments were imported by musical entrepreneur, Carl Engel of Adelaide in the late 1900s and have been lovingly restored and remain in the Henschke family

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Acclaim
Luscious dark cherry and plum fruit, along with complexing notes of baking spice, liquorice and woody herbs. Dense and chewy at first, then a burst of acidity and a note of blood orange lift the finish and help it endure for a surprisingly long time. — Decanter, Mar 2025
Deep crimson. Powerful South Australian perfume of ripeness and medicinal scents comes bounding out of the glass. Amazingly gentle tannin structure and some treacle running over the palate but no obvious alcohol at all. Well done! Some pepper here and lots of sweetness but savour too. It's not super-long at this stage which is perhaps why they are holding it back until early May. But it's beautifully made – and lasted pretty well in an opened bottle for many days. — Jancis Robinson, Mar 2025
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Vineyard & Production Info
Vineyard name
Multiple Vineyards
Soil composition
Grey/brown clays, red-brown earth and yellow sands to sandy loam over gravel and bedrock
Elevation:
898-1,640 feet
Bottles produced of this wine:
6,000
Average Vine Age:
50 years
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Winemaking & Aging
Varietal composition:
63% Shiraz, 29 % Cabernet Sauvignon, 5% Cabernet Franc, 3% Merlot
Fermentation container:
Traditional open-top concrete fermentation tanks
Malolactic fermentation:
Full
Fining agent:
Vegan
Type of aging container:
Hogsheads
Type of oak:
American and French
Length of aging before bottling:
18 months
Total SO2
72
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Analytical Data
pH level:
3.53
Acidity:
6.1 g/L
Alcohol:
14.5 %
Total SO2
72
Residual sugar:
0.6 g/L
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Wine Production

Matured in 20% new and 80% seasoned French oak hogsheads for 18 months prior to blending and bottling.

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About the Vineyard

A traditionally wet winter, mild spring and excellent fruit set provided a great start to the 2015 vintage after four vintages with below average yields. Spring was dry and led into a very mild, dry summer with no disease, resulting in fruit with higher natural acidity, and incredible flavour and colour concentration. It was a dry, warm and windy start to January, with some welcome rain at the end of the month coinciding with the onset of veraison; perfectly timed for the old dry-grown vineyards. Mild weather followed from February through to April providing a fairytale vintage, eventually winding down at the end of April as the rain and cooler temperatures set in.