2015 WINERY OF THE YEAR
Founders KEITH & ALISON HENTSCHKE researched for years to find a Barossa Valley site that would produce world class single estate wines. They discovered the property that would become Hentley Farm, with the sought-after red-brown soils of the Western Barossa, and remarkable diversity of soil types, aspects and altitudes.
Like many of the sites that the world’s best wines are grown on, it’s a marginal site. Keith’s expertise as an agricultural scientist ensured that the establishment of our vineyard blocks, with plantings of clonal material selected for orientation and aspect, best utilized the great variety of terroir that enable us to produce unique single estate and single block wines.
Hentley Farm’s chief Winemaker ANDREW QUIN has taken a slightly unusual road to winemaking, transitioning from his original field of study – horticulture. For Andrew, winemaking provided an unparalleled opportunity to combine scientific knowledge with his artistic flair, in the pursuit of creating something that others could enjoy….great wine!
In his initial years post-study, Andrew travelled and worked around the Northern hemisphere, starting in California with premium Sonoma producer St Francis winery before heading to the old world where he worked for wine negociant Jacques Lurton in the Languedoc.
AWARDS AND ACCOLADE
Reviews & Accolades 2015 vintage – 96 points James Halliday
2014 vintage – 94 points James Halliday
2013 vintage – 94 points James Halliday
2012 vintage – 91 points James Halliday, Barossa Wine Show 2013 – Major Trophy
Winner, Best Dry Red Wine Of Show and Best Grenache or Blend
The addition of Zinfandel to the traditional blend of Grenache and Shiraz is unique to Hentley Farm… With each variety separately crushed, fermented and matured, the Stray Mongrel displays the level of aromatic and flavour complexity you would expect from a blend of such diverse varietals. It is the perfect companion to a variety of culinary delights.
Grenache (59%), Shiraz (37%) & Zinfandel (4%)Vineyard
The Grenache and Zinfandel vines are located on the eastern facing slope of our vineyard. When founder Keith Hentschke purchased the property, this block was a quarry, and today the shallow soil profile overlaying the quarried limestone reduces the natural vigour of the vine, allowing vibrancy and intensity to shine in the fruit. The Shiraz is selected from an elevated block with a westerly aspect on the western side of the creek.
2016 – A dry winter and early spring were relieved by 60mm of rain in the first week of November. Consistently warm conditions through late spring and early summer provided ideal ripening conditions with no disease pressure, also bringing expected harvest dates forward. Warmth through December and most of January was followed by a 60mm rain event in the last week of January, This, along with a long spell of mild temperatures provided the vines with some relief. The result was a slowing of sugar ripening and thus providing increased flavour development.
Harvest dates mostly returned to normality and the balance of seed and flavour ripeness was the best I have seen since 2010. – Winemaker, Andrew Quin Winemaking
The majority of both Grenache and Shiraz parcels went through an extended maceration, with a total of 45 days on skins. The wines were pressed out to a combination of old French (70%) and American (30%) barrels where they underwent natural malolactic fermentation before being racked off lees and returned to oak to mature for a total of 8 months. – Winemaker, Andrew Quin
Analysis: Alcohol 14.5% Acid 6.2 pH 3.54
Bottled: December 2016 Drink: now – 2027
Extremely lifted and pretty nose with an abundance of aromatics including rose petal, Turkish delight, red berries, wild fennel and pepper. The flavours provide a mirror image of the aromatics with the extended maceration tannins providing a persistent savoury edge which balances the intense fruits. Soft, full, silky and complex