"A highly perfumed bouquet, followed by an ultra-succulent array of red and black fruits, the 4%Viognierr present sneaking through with its little bit of magical lift."
95 points, James Halliday, July 2011.
"Dark ruby. Strong floral notes accent bright raspberry and strawberry preserve aromas, with subtle suggestions of musky underbrush and sweet mocha. Silky in the mouth, with an almost sweet expression of red berries and cherry. Finishes with lush, round tannins and a sweet note of candied cherry. Awfully sexy right now, but there's ample concentration here for cellaring."
92 points, Josh Raynolds (July 2006)
"Despite the name—this does exhibit gorgeous complexity and perfume—don't be fooled into thinking this shy or delicate. At 15% alcohol, it fills the mouth with layers of chocolate sauce and ripe berries, with hints of vanilla, cinnamon, stone fruit and violets. Finishes with silky tannins and lingering notes of fresh fruit and dried spices. Drink now–2020."
94 points, Wine Enthusiast (November 2007)
Colonel William Light, the South Australian colony’s Surveyor-General, named the Barossa in 1837 after the site of an English victory over the French in the Spanish Peninsular War. In the mid-1800’s Silesian and English immigrants settled in the area. The Barossa itself comprises two distinct sub-regions: Eden Valley and the warmer Barossa Valley floor at 270m.The Barossa Valley enjoys a warm Mediterranean climate characterised by hot dry summers and relatively low rainfall. Cool sea breezes from the Gulf of St Vincent modify the temperature, however hot northerly winds can occasionally dominate creating considerable vine stress. Many older established vineyards are dry-grown, but supplementary irrigation is also extensively used. The valley is comprised of rich brown soils and alluvial sands. A long history of uninterrupted viticulture in the area means the Barossa valley is home to Australia’s largest concentration of old-vine Shiraz, Grenache and Mourvedre with many over 100 years old. Although most famous for Shiraz, the Barossa can also produce fragrant and deliciously fruity Grenache blends and beautifully rich, chocolatey Cabernet Sauvignons.
Hentley FarmHentley Farm is a boutique producer situated in Greenock Creek in the Seppeltsfield sub-region of the Barossa Valley. The estate's vineyard spans 150 acres, with varying aspects and altitudes contributing to the different terroirs within the site. Plantings consist predominately of Shiraz with smaller holdings of Grenache, Cabernet Sauvignon, Zinfandel and Viognier. Hentley Farm's viticultural philosophy is one of dry farming with minimal intervention, promoting the encouragement of deep rooting systems to tolerate the lack of rain in this dry region. Their first release was in 2002.