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Hentley Farm first walked into our lives when Keith walked into our East Molesey branch and sat down for a tasting. Since then we’ve worked keenly with the estate, because across the board they are blinkin’ marvellous.
Keith and Alison Hentschke founded Hentley Farm in 1997, and planted 38.2ha between 1999 and 2005. In '04 an adjoining 6.5ha vineyard, christened Clos Otto, was acquired. Situated on the banks of Greenock Creek, the vineyard has red clay loam soils overlaying shattered limestone, lightly rocked slopes and little topsoil. The results are superb – big, powerful (but never unbalanced) Australian varietal’s and blends, but with sometimes an almost Pinot-like delicacy. In the main though they make some of the most stylistically complete and polished Barossa wines we have seen in years. Despite having us convinced already, in 2015, they won James Halliday’s Winery of the Year Award – not bad at all!
In the North Western section of the Barossa Valley, the red clay loam over marl (a friable earthly deposit consisting of clay and limestone) produces the highest quality red wines. Each parcel of fruit was kept separate, crushed and left on skins to ferment for between 6 – 80 days. Cap management included a combination of handplunging and pump-overs. The wine completed secondary fermentation in new (10%) and old (90%) French oak barrels, and then matured in barrel for 16 months. No fining or filtration was used in the production of this wine.
Notes from James Halliday
“A comely wine. Sweet with red-and-black berried fruit flavour, soft of flesh, easy-going to close.” 90 Points (Silver)
Hentley Farm first walked into our lives when Keith walked into our East Molesey branch and sat down for a tasting. Since then we’ve worked keenly with the estate, because...