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WINE REVIEW: Hentley Farm is worth the search

THE Barossa Valley has some of the oldest grapevines in the world and some of the oldest labels-productions in Australia.

So in terms of vinous age Hentley Farm is but a glint in the milkman's eye. Keith and Alison Hentschke searched for many years to find the right location before purchasing the 1840s-built Hentley Farm, located in the Seppeltsfield region, in the late 1990s.

It is still run as a mixed farming site and the first wines were produced in 2002. The estate also houses an award-winning restaurant.

These releases mark a distinct evolutionary change by winemaker Andrew Quin. Wines available from major retailers and hentleyfarm.com.au.

 

Shiraz, 2015

A blend of 10 different blocks and with only 10 months maturation in old oak, the wine is intended to be approachable in youth. Smells of fresh crushed grapes and bright red plums. Young and vibrant. Smooth choc-ganache, soft tannins and bright acidity. Carries itself lightly for what could be a bruiser.

Rating: 8.5/10

RRP: $28.50

Alc: 14.8%

 

Zinfandel, 2013

Only 2% of Hentley Farm is dedicated to zinfandel and traditionally made into a blockbuster kind of wine. This style change sees earlier picking for lower alcohol percentage and, again, aged in older oak. Herbs-cloves, orange citrus, fresh rhubarb and cherry-strawberry. Suave and approachable. The herbaceous lift to the goji berry fruit is delightful. Match to lightly grilled tuna steaks.

Rating: 9/10

RRP: $39.50

Alc: 14%

 

The Old Legend Grenache, 2015

Earlier picking and only 10% new French oak continues the new theme here: light red currants, soft rubber, a turn of fresh earth, a small amount of stalky leaf character. All cool and inviting. Sits right in the groove of deliciousness, with a distinct spring in its step. New paradigm Barossa grenache.

Rating: 9/10

RRP: $62

Alc: 14%

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