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Sourced exclusively from the Hentley farm estate on the banks of Greenock creek at Seppeltsfield.

A lifted wine showing aromatics of dark cherry, black currant, raspberry, satsuma plum and black olives. The palate shows traditional Hentley Farm characters with soft succulent tannins that are supported by dark fruits and balanced acidity. Notes of cherry and licorice add complexity while the balance of fruit intensity and oak through the back provide great length.

Time on skins ranged from 7-50 days before pressing and settling. The wine completed secondary fermentation in new (15%) and old (85%) French oak barrels, before blending in August, a total maturation period of 10 months. No fining or filtration was used in the production of this wine.
– Winemaker, Andrew Quin

Reviews & Accolades

95 points – James Halliday, respected wine critic and vigneron

Read about Hentley Farm here