Barossa Valley Henry's Seven

Rollata di Vitello ai Funghi

Henschke is one of Australia’s leading winemakers and grapegrowers. Henschke is recognised for its rich heritage innovative spirit and commitment to handcrafting exceptional wines for 150 years. The Henschke family’s grapegrowing and winemaking tradition spans six generations from outstanding sustainable vineyards in Eden Valley Barossa Valley and the Adelaide Hills. The small-medium wine business has an annual crush of 700 tonne and employs around 50 staff. Prue Henschke manages the 105 hectares of vineyard spanning from Eden Valley to Lenswood in the Adelaide Hills wine region. Henschke is one of Australia’s leading winemakers and grapegrowers. Henschke is recognised for its rich heritage innovative spirit and commitment to handcrafting exceptional wines for 150 years. The Henschke family’s grapegrowing and winemaking tradition spans six generations from outstanding sustainable vineyards in Eden Valley Barossa Valley and the Adelaide Hills. The small-medium wine business has an annual crush of 700 tonne and employs around 50 staff. Prue Henschke manages the 105 hectares of vineyard spanning from Eden Valley to Lenswood in the Adelaide Hills wine region. Stephen and Prue continue to craft their white wines with a focus on purity while their red wines have a strong focus on terroir using traditional winemaking techniques.

The shiraz, grenache, mataro, viognier blend is a tribute to Henry Evans who planted the first vineyard of seven acres at Keyneton in 1853. He quickly developed a reputation for producing the best wines in the southern colony. Following Henry’s death in 1868, his widow Sarah exercised her temperance convictions by closing the winery and uprooting all the wine grapes. This blend highlights the historical introduction of southern French and Spanish varieties to South Australia in those early pioneering days and reflects the history, religion and culture of the Barossa. From multiple vineyards across Eden Valley and Barossa Valley, the Barossa. Average winter rainfall was followed by minor frost events late in September and spring rains in early October. Budburst was even with good fruitfulness although heat bursts in late November affected fruit set. Strong winds in early December caused some damage to the canopies but the fruit remained disease free. January was mild and dry with a short heat wave late in the month at veraison, followed by rainfall in early February. The lead up to vintage and conditions during ripening remained cool, cloudy but dry. The fruit showing balanced acidity, excellent colour and great flavour development.

Matured in 5% new and 95% seasoned French hogsheads for 10 months prior to blending and bottling.

Viognier co-fermented with shiraz; grenache and mataro fermented separately.