Winery & Vintage Info
Hentley Farm specialise in producing premium quality single-estate and single-block wines solely from the vines grown on their Seppeltsfield property.
The Beast’s little brother... Batches of wine were carefully selected from Shiraz blocks within our vineyard and complemented with parcels from the north-western Barossa to create a wine that displays the treasured characteristics the property naturally produces: saturated colour, fruit intensity and soft, savoury tannins.
This wine is a blend of 12 blocks from within our vineyard, all with variances in top soil depth, subsoil type, row orientation, clonal selection and micro-climate. The top soil is predominately 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.
The fruit was crushed and de-stemmed prior to fermentation, during which 2-3 pump overs a day were used to ensure that each wine achieved a full tannin structure. Time on skins ranged from 7-60 days before pressing and settling. The wine completed secondary fermentation in new (10%) and old (90%) French oak barrels, before blending in August, a total maturation period of 10 months. No fining or filtration was used in the production of this wine. Winemaker, Andrew Quin
