Henschke Hill of Grace Shiraz 2014

Over 165 years ago Johann Christian Henschke came from Silesia to settle and build his farm in the Eden Valley region. By the time third-generation Paul Alfred Henschke took over the reins in 1914, the now famed Hill of Grace vines were more than 50 years old. They were planted around the 1860s by an ancestor, Nicolaus Stanitzki, in rich alluvial soil in a shallow fertile valley just north-west of the winery

About the Vineyard

The red-brown earth grading to deep silty loam has excellent moisture-holding capacity for these dry-grown vines, that sit at an altitude of 400m, with an average rainfall of 520mm. Hill of Grace is a unique, delineated, historic single vineyard that lies opposite a beautiful old Lutheran church, which is named after a picturesque region in Silesia known as Gnadenberg, meaning ‘Hill of Grace’.

Wine Production

Cyril Henschke made the first single-vineyard shiraz wine from this vineyard in 1958 from handpicked grapes vinified in traditional open-top fermenters. Matured in 89% French and 11% American (33% new, 67% seasoned) hogsheads for 18 months prior to blending and bottling. The Henschke vineyards are nurtured under biodynamic principles.

Tasting Notes

Crimson in colour with deep red hues. Concentrated aromas of blue and black berry fruits, dark plum and exotic five spice exude from the glass, while more subtle and classic nuances of black pepper, sage and chicory allure and entice. The palate is rich, lush and elegantly structured with layers of texture and beautifully balanced flavours of blue and black fruits, dried herbs and charcuterie. Fine velvety tannins and a savoury mid-palate provide incredible length and depth.

Vineyard & Production Info

Vineyard name:

Hill of Grace Vineyard

Soil composition:

Allivial sandy loam over clay

Elevation:

1,312 feet

Average Vine Age:

100 year average - oldest vines 150 years

First vintage of this wine:

1958

Winemaking & Aging

Varietal composition:

100% Shiraz

Fermentation container:

Traditional open-top concrete fermentation tanks

Malolactic fermentation:

Full

Fining agent:

Vegan

Type of aging container:

Hogsheads

Type of oak:

French and American

Length of aging before bottling:

18 months

Analytical Data

Alcohol:

14.5 %

pH level:

3.5

Acidity:

6.0 g/L