MEMBERS CELLAR RELEASE 2019
The best Grenache is defined by elegance and complexity rather than colour, richness and intensity. An extended maceration resulting in 90 days on skins has produced an outstanding tannin structure and a complex flavour profile, highlighting all the characters that make Grenache great.
Trophy - Best Grenache or Grenache Blend - 2015 Marananga Wine Show
When founder Keith Hentschke purchased the property, he was looking for a shallow red brown clay loam soil profile overlaying the limestone to reduce the natural vigour of the vine, allowing vibrancy and intensity to shine in the fruit. The Grenache is selected from a block approximately 300m above sea level (ASL) situated on an easterly facing slope around 500m from Greenock Creek.
Solid rainfall through June and July filled the soil profile and irrigation dams of Eden Valley providing a great start to the growing season. This was followed by an extremely dry and hot spring combined with unusually high winds at flowering. These challenging conditions continued on through summer until the middle of February when a significant rainfall event signalled the end of summer and a return to mild days. This last minute reprieve from the heat was critical for the vintage, resulting in slowed ripening and therefore increased opportunity for flavour development. One of the most unique Barossa vintages in recent history, and in my opinion will prove to be one of Hentley Farm’s best. Winemaker – Andrew Quin.
Harvested - 6 & 27 March 2014
All components were destemmed on arrival to the winery prior to fermentation. The winemaking was split across three separate fermentations, the major component (60%) was put through an extended maceration lasting a total of 90 days on skins. The second component (30%) was picked late in the season and cold soaked for 5 days before fermentation and the final component (10%) was picked early in the season and put through a short fermentation with a large portion of whole berries. All three components were pressed directly to oak and put through natural malolactic fermentation followed by 10 months maturation before blending and bottling in February 2015. Winemaker – Andrew Quin.
Alc – 14.5% TA – 5.3 pH – 3.7 RS – >1
A complex and alluring nose with primary characters of turkish delight, strawberry and raspberry leading the charge and supported by spice elements of black pepper, nutmeg and aniseed. The palate provides the perfect blend of sweet and savoury. Initially a creamy texture combines with strawberries and a slight confection before leading you to lingering flavours of liquorice, blueberry and eucalypt. Soft and succulent extended maceration tannins provide the savoury component of the wine and tie this complex flavour profile together.