Henschke Henry's Seven 2016

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.

About the Vineyard

 From multiple vineyards across Eden Valley and Barossa Valley, 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 2016 vintage began with well below-average winter rainfall, followed by a warm and dry spring, which enhanced flowering and fruit set. Open, light and airy vine canopies allowed for good flavour, sugar and colour, and mature tannins to develop at harvest, which was overall characterised by average yields but very high quality.

Tasting Notes

Deep crimson with ruby hues. Attractive aromas of spiced plum, red currant and blue and black berry fruits are met with floral nuances of violets and black pepper spice. The round, supple palate is filled with juicy blue and red fruits, spiced plum, liquorice and notes of crushed tarragon, with beautifully textured svelte tannins and a long, peppery finish.

Food Pairing

Rollata di Vitello ai Funghi

Production Info
Vineyard name
Multiple Vineyards across the Barossa
Soil composition
Grey/brown clays, red-brown earth and yellow sands to sandy loam over gravel and bedrock
Elevation
898-1,640 feet
Average Vine Age
20 years
Harvest time
19 February-16 March
First vintage of this wine
2001
Winemaking & Aging
Varietal composition
66% Shiraz, 15% Grenache, 10% Mourvèdre, 9% Viognier
Fermentation container
Traditional open-top concrete fermentation tanks
Malolactic fermentation
Full
Fining agent
Vegan
Type of aging container
Hogsheads
Type of oak
French
Length of aging before bottling
10 months
Analytical Data
Alcohol
14.5 %
pH level
3.5
Residual sugar
1.1 g/L
Acidity
6 g/L

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