Incredibly lifted and complex nose, showing intense apricot, jasmine and orange blossom. Oak maturation adds complexity and roasted almond aromas. The citrus and stone fruit fragrances particularly translate to the palate, which shows dried apricot and orange peel. The palate is textural, with great length resulting from well balanced acidity.

100% of the blend was allowed to ferment naturally, without the addition of commercial yeast. The Chardonnay, Viognier, Fiano and Pinot Gris components were handled oxidatively as juice and were whole bunch pressed directly to new (15% of total blend) and old French Hogsheads for full solids fermentation.

At the completion of alcoholic fermentation, the individual components spent 7 months in contact with their yeast lees to increase mouthfeel and mid-palate weight, before being blended and readied for bottle.

Reviews & Accolades

95 points – James Halliday, respected wine critic and vigneron

Read about Hentley Farm here