Henschke
Henry's Seven
Henschke
Henry's Seven
The shiraz, grenache, mataro, viognier blend is a tribute to Henry Evans who planted the first vineyard of seven acres at Keyneton in 1853. He quickly developed a reputation for producing the best wines in the southern colony. Following Henry’s death in 1868, his widow Sarah exercised her temperance convictions by closing the winery and uprooting all the winegrapes. This 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.
Wine Production
Viognier co-fermented with shiraz; grenache and mataro fermented separately. Matured in seasoned French hogsheads for 10 months prior to blending and bottling. The 2015 vintage has provided stunning signature regional varieties that show extraordinary flavour, purity of fruit and acid balance with the potential for excellent ageing.
Tasting Notes
Deep crimson with purple hues. Complex aromas of spiced plums, ripe raspberries and perfumed florals are complemented by savoury notes of crushed marjoram, cracked black pepper, beef stock and licorice. On the palate, rich spiced plum flavours combine with ripe red berries, followed by a lift of black pepper and anise spice on the mid-palate; a soft and textural mouthfeel showing both depth and elegance, finishing with wonderfully fine, silky tannins.
Food Pairing
RIB FILLET WITH EGGPLANT PUREE
The shiraz, grenache, mataro, viognier blend is a tribute to Henry Evans who planted the first vineyard of seven acres at Keyneton in 1853. He quickly developed a reputation for producing the best wines in the southern colony. Following Henry’s death in 1868, his widow Sarah exercised her temperance convictions by closing the winery and uprooting all the winegrapes. This 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.
Wine Production
Viognier co-fermented with shiraz; grenache and mataro fermented separately. Matured in seasoned French hogsheads for 10 months prior to blending and bottling. The 2015 vintage has provided stunning signature regional varieties that show extraordinary flavour, purity of fruit and acid balance with the potential for excellent ageing.
Tasting Notes
Deep crimson with purple hues. Complex aromas of spiced plums, ripe raspberries and perfumed florals are complemented by savoury notes of crushed marjoram, cracked black pepper, beef stock and licorice. On the palate, rich spiced plum flavours combine with ripe red berries, followed by a lift of black pepper and anise spice on the mid-palate; a soft and textural mouthfeel showing both depth and elegance, finishing with wonderfully fine, silky tannins.
Food Pairing
RIB FILLET WITH EGGPLANT PUREE
Brand Materials
Vineyard & Production Info
Winemaking & Aging
Analytical Data
About the Vineyard
65% shiraz, 20% grenache, 10% mataro and 5% viognier grapes grown from multiple vineyards across Eden Valley and Barossa Valley, the Barossa.