Last week at Cav’s Steakhouse on Australia’s Gold Coast we cracked a bottle of South Australian stalwart Henschke’s Keyneton Euphonium which is a multi-regional, multi-varietal blend consisting of the following breakdown: 62% shiraz, 23% cabernet sauvignon, 8% merlot and 7% cabernet franc grown in the Barossa (Eden Valley and Barossa Valley).
A sound South Australian product, the blend contains a highly perfumed bouquet with an attractive sweetness which clung to the glass in a very tempting fashion.
We paired this delightful wine to a meal of delicious steaks (for which Cav’s is rightly famous for in the Gold Coast region). My meal (king rump) was actually cooked to perfection as a rare leaning medium rare with a firm helping of sides as pictured.
The wine itself? Inspired pairing of currants, oak and spices garnished with a hint of liquorish and cloves. A lively medium body concluding with a lingering, smooth finish. This one is still quite young and might not really be suited to merlot or pinot noir drinkers, but would inspire cabernet fans and also perhaps fans of shiraz.
Drinking? Now – 2022+
On Thursday night eating at Kingsley’s Steakhouse in Canberra, our dinner group ordered a bottle of Geoff Merrill 2003 Reserve cabernet sauvignon from the McLaren Vale (although listed as Coonawarra in the wine menu!) region in South Australia.
The aged bottle was hitting all the right notes after being decanted (with a small degree of sediment) and let sit to breathe for about fifteen minutes.
The dinner party tasted the wine tentatively as we waited for our main meals. Being a steakhouse, you can guess what most people had for dinner.
The cabernet was ever present (as you would expect from an aged bottle) easily overriding the merlot blend.
Quaffing the wine, most at the table were surprised at the variety of flavours in the aromatic bouquet and in the glass itself.
Various folks around the table detected hints of tobacco, mint, cinnamon, as well as a variety of berries and currants. The body was medium to full and the finish was long and smooth with a slight crispness/chalkiness attributed to the sulphates.
All in all, a vert appealing cabernet sauvignon very much in the South Australian style. Might be too heavy for Bordeaux drinkers, but perfect with a meat dish. The main meals really brought out the flavour of the wine, when accompanied by red meat and trimmings.
Recommended drinking: now – 2018