The fruit to produce Shiraz Estate Hentley Farm was crushed and destemmed prior to fermentation, during which 2-3 pumpovers a day were used to ensure that each wine achieved a full tannin structure. Time on skins ranged from 7-50 days before pressing and settling. The Shiraz Estate Hentley Farm completed secondary fermentation in new (10%) & old (85%) French and American oak barrels, before blending in October, a total maturation period of 10 months. No fining or filtration was used in the production of this wine.
Batches of wine were carefully selected from Shiraz blocks within our vineyard to create an estate-grown wine that displays the treasured characteristics the property naturally produces in Shiraz: saturated colour, fruit intensity and soft, savoury tannins. This wine is a blend of 12 blocks from within our vineyard, all with variances in topsoil depth, subsoil type, row orientation, clonal selection and micro-climate. The topsoil is predominantly a red clay loam, and the subsoil varies from shattered limestone to salt & pepper siltstone and bluestone at depth. All vines are grown on their own roots.
Bought by Keith and Alison Hentschke in 1997, Hentley Farm is located on the rich red soils of the Seppeltsfield/ Marananga area in the North Western section of Barossa Valley. At the time of acquisition, Hentey Farm were derelict and unsalvageable, which led to extensive planting in 1999, with a focus on minimising variation within each block and maximising variation between blocks. As a single-block, single-vineyard winery, Hentley Farm focuses on producing wines which highlight microclimates within the estate, basket pressing the red wines to compliment the softness of fruit. The first wines weren’t released from the property until 2002, thereafter the estate was extended with the purchase of the neighbouring Clos Otto block in 2004.
The 100 acres of fruit bearing vines are planted over a diverse landscape, offering unique flavour profiles, textures and complexities. Blocks range from low-lying creek level, approximately 200m above sea level, to 300+ metres above sea level. Within the estate, there are also numerous soil profiles, clones – anging from ancient to modern, various vine structures and directional plantings, which also play a vital role in capturing a “sense of place” through the wines themselves.
Specialising in rich, elegant, Barossa Shiraz, Hentley Farm also produces other varietals – including Grenache, Cabernet Sauvignon, Zinfandel and Viognier – and blends of all of these varieties. More than 20 small-batch wines are now made from the single estate each year. With such a key focus being on the vineyard, ensuring that both agricultural and environmental practices are sustainable is a key element of what Hentley Farm does. Winemaker Andrew Quin chooses not to fine or filter the premium wines because he feels that the resulting loss in phenolic compounds detracts from a true expression of site. But above all else, Hentley Farm and Andrew consider themselves “winegrowers”, with all winemaking accentuating characteristics of the vineyard from vine to bottle.