Tech stuff

How's it taste?

Big and black fruited red wine with mint, black berries, and did we mention fruit? A luscious and powerful red wine of power aplenty

How was it made?

A blend of Grenache with a whole smorgasbord of different grapes sourced predominantly from the Hentley farm estate and neighbouring north western Barossa vineyards. The top soil is mainly red clay loam, and the subsoil varies from shattered limestone to salt & pepper siltstone and bluestone at depth.

Who made it?

Based in Greenock in the western Barossa Valley, Hentley Farm was founded by Keith and Alison Hentschke, themselves descendants of the original Barossan settlers of the 1840s, with the first wines released in 2002. Whilst the actual wine name 'Hentley Farm' has only been around for 8 years, there is plenty of history behind the makers and the vineyard. For the makers, Hentley Farm was the result of a 20 year dream (of sorts), that started for Keith at university, with Keith studying Wine and Agriculture at the famed Roseworthy College, graduating as the dux of his year. Soon after he started hunting around for the ideal property, working for Elders, Nepenthe and Orlando Wyndham until discovering the Hentley Farm property, with the help of an old 1950's soil map, in the mid 90's. Hentley Farm now have two vineyards under their control, including the old Hentley Farm vineyard on the banks of Greenock creek at Seppeltsfield and also the Clos Otto vineyard next door. Both of which are managed sustainably, with minimal additions of any kind, producing naturally low yields as a result. The emphasis for Hentley Farm is on classic Barossan varieties, with a stray Eden Valley Riesling (The Exception) the only 'non estate' wine produced. Otherwise the range includes a Grenache Rose, Viognier, Zinfandel, a red blend and several different Shiraz. The top wine is the ultra premium 'Clos Otto' Shiraz, known for it's concentration and richness.