To produce the “Henry’s Seven” Barossa Henschke Shiraz, Grenache, Mataro and Viognier grapes were harvested in the cool of the morning and each parcel of grapes was picked separately. They remained so throughout the vinification process until the final blend was made, except for the Viognier, which was co-fermented with Shiraz. Once in the winery, the best grapes were selected using a sorting table followed by selective technology, before being destemmed and lightly crushed, either into small, concrete, open-top fermenters, or small, stainless steel open-top fermenters. The fermentations were controlled with a combination of punch-downs and pump-overs being performed twice daily, allowing the liquid to be cooled via a heat-exchanger, with air being introduced on the return to the fermenter. After 7-10 days and just prior to reaching dryness, the fermentations were gently pressed to barrel with the primary fermentation finishing in French oak hogsheads (6% new and 94% seasoned) The wine matured for 10 months before blending and bottling.
This blend is a tribute to Henry Evans, who planted the first vineyard of seven acres at Keyneton in 1853. The 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.The fruit for this blend is sourced from selected growers in Eden Valley and Barossa Valley, with whom Stephen and Prue have been dealing for decades.
The Henschke family have been making wine at their estate in the Eden Valley since 1868. Fifth-generation winemaker Stephen Henschke took over running the winery in 1979. Together with his viticulturist wife Prue, they have taken their two single vineyards, Hill of Grace and Mount Edelstone, and transformed them into two of Australia’s most sought-after wines. Through a combination of great viticulture from Prue, who is at the forefront of re-introducing native plants into their vineyards to improve biodiversity, and winemaking from Stephen, they have built upon their inheritance and turned this traditional producer in to one that is celebrated all around the world.