2018 Cabernet Sauvignon Cyril Henschke

A standout vintage for the 2018 Cabernet Sauvignon Cyril Henschke, marked by its combination of power and restraint. It initially delivers composed blackcurrant and graphite aromas that are tight and arresting. A firm and compact palate follows - brooding gravelly, black olive, meat stock, and blackcurrant flavors with exceptional tannin balance and outstanding length. Built for the cellar and to enjoy over the next two decades.

The 2018 vintage of the Cyril Henschke Cabernet Sauvignon marks the 38th release of this wine. The 3.2-hectare single vineyard from which the fruit hails is planted on a combination of sandy loam and clay, over a bedrock of mica schist. The 2018 Cyril Henschke Cabernet Sauvignon is a blend of 97% Cabernet Sauvignon, 2% Merlot and 1% Cabernet Franc, matured in a combination of new (10%) and seasoned (the balance) French oak hogsheads for 18 months prior to blending and bottling. On the nose, tobacco leaf, blackberry, resin/tar, salted licorice and vanilla pod rise to the fore. In the mouth, the wine is fluid, pretty and composed, with a restrained outlay of flavors across the long finish. I had thought initially that the wine displayed aromatically as quite green; a glance at the numbers told me this might be unlikely (14.5% alcohol, pH 3.56, total acidity 6.5 gram per liter); however, there are certainly inflections in the mouth that support this notion. This is very elegant. The cassis is revealed as the wine opens. Give it time. As an avid proponent of the screw-cap closure, it is important to note that, upon opening, all wines in this release looked cramped and closed. With time in the glass (and no small amount of vigorous swirling), the wines opened up beautifully. A decant prior to drinking is highly recommended, especially if you are going to be drinking them early (i.e., anytime from 2023 - 2033).

Full bottle a modest 1,214 g. Picked 11–12 April. 97% Cabernet Sauvignon with 2% Merlot and 1% Cabernet Franc. Matured in French oak hogsbeads (10% new) for 18 months before blending and bottling. First produced in 1978 and named after Stephen H's father. pH 3.56, TA 6.5 g/l. Transparent, shaded garnet. Intense, decongestant sort of aroma. Very unlike a French or California Cabernet! None of that rich, sweet concentration. Earthy menthol (which I hope would lead me to South Australia if I were tasting it blind) and lively freshness on the palate. Medium persistence and then it really comes back like a boomerang to an incredibly long, throat-clearing mechanism. Amazingly fresh and sprightly for a 14.5% wine, with very light tannins and light salinity on the end of the palate. (JR)