Sourced predominately from the Hentley farm estate and neighbouring north western Barossa vineyards.

Grenache driven aromatics of strawberry, raspberry and Turkish delight with underlying herbaceous elements of lavender and pot puree. A light textural palate with red fruits of stewed rhubarb and raspberry combined with notes of spicy quince and boot leather.

1/3 of the wine was left on skins for 50 days before being basket pressed. The remaining 2/3’s went through a standard 7-10 day fermentation. All components were basket pressed to old French barrels where they underwent natural malolactic fermentation. The wines were racked off lees and returned to oak to mature separately for the first 3 months before being blended and returned to oak, a total maturation period of 10 months.
– Winemaker, Andrew Quin

Reviews & Accolades

93 points – James Halliday, respected wine critic and vigneron

Read about Hentley Farm here