Henschke, `Johann's Garden` Barossa Valley Grenache/Mataro/Shiraz
Vintage: 2019
Vintage | Product Code | Format | Closure | Availability |
---|---|---|---|---|
2019 | HE505B19 | 6 x 75 | Screwcap | Available |
Producer
The Henschke family have made wine at their estate in the Eden Valley since 1868, with fifth-generation winemaker Stephen Henschke taking over in 1979. Together with his viticulturist wife, Prue, they have taken their two single vineyards, ‘Hill of Grace’ and Mount ‘Edelstone’ and transformed them into two of Australia’s most sought-after wines. Through a combination of Stephen’s winemaking and great viticulture from Prue, who has re-introduced native plants in their vineyards to improve biodiversity, they have built upon their inheritance and turned this traditional producer into one celebrated worldwide. The original 1860s grain barn at the family property in Keyneton, built from field stone and mud by first-generation winemaker Johann Christian Henschke, now houses the Henschke cellar door. The winery occupies the original wool shed, built next to the grain barn in 1952.
Henschke own three vineyards in the Eden Valley and one in the Adelaide Hills, all of which are farmed in line with biodynamic principles. The eight-hectare ‘Hill of Grace’ vineyard is situated in the historic village of Parrot Hill, four kilometres northwest of Henschke Cellars. First planted in 1860, it was purchased by second-generation Paul Gotthard Henschke in 1891. However, it was not until 1958 that fourth-generation winemaker Cyril Henschke made the first single-vineyard Shiraz bottling from the grapes grown here. ‘Hill of Roses’ is produced from a small selection of low-yielding, dry-grown Shiraz vines from the ‘Hill of Grace’ Vineyard. Planted as a nursery block in 1989, these vines are currently too young to be considered for inclusion in the ‘Hill of Grace’. Cyril purchased the nearby 16-hectare ‘Mount Edelstone’ vineyard in 1974, from which he had already been buying fruit and making ‘Mount Edelstone’ Shiraz for over 20 years. The 2019 vintage represents the 67th release of this unique wine, making it Australia’s longest consecutively made single-vineyard Shiraz.
In 1966, Cyril purchased 32 hectares of land on Cranes Range Road, two kilometres west of Henschke Cellars. Here, he planted the Henschke Eden Valley vineyard with predominantly Riesling and Shiraz, although other varieties, including Semillon, were added over the years. Today, the Riesling is the source of the ‘Julius’ Eden Valley Riesling and the Semillon goes into the ‘Louis’ Eden Valley Semillon. The ‘Wheelwright’ Shiraz, only released as a single vineyard Shiraz for the first time in 2015, comes from a 1.6-hectare plot in this vineyard. This is the family’s coolest, most southerly, north-facing site. Planted on sandy soils, not far from the north-western Adelaide Hills, the resulting Shiraz expression is very distinct.
Other parcels of Shiraz are blended with Cabernet Sauvignon, Merlot and Cabernet Franc to make ‘Keyneton Euphonium’, which Jancis Robinson describes as “an Australian classic at a less than iconic price.” Cyril bottled his first Cabernet Sauvignon from this vineyard in 1976. This cool, elegant wine was named in tribute to Cyril when he passed away in 1979.
In 1981, Stephen and Prue realised the exciting potential of the Adelaide Hills region. They purchased a 13-hectare vineyard in Lenswood, covered in orchards, with beautiful steep slopes and stunning views towards the Eden Valley. They originally established this vineyard for research and development purposes to influence the fruit quality in older Henschke vineyards. Various clones of numerous grape varieties were planted, including Riesling, Sauvignon Blanc, Pinot Noir and Cabernet Sauvignon. The fruit quality here led Stephen and Prue to incorporate wines from the ‘Lenswood’ vineyard into the Henschke range. Currently, the ‘Lenswood’ vineyard is undergoing regeneration after the devastating fires in December 2019.
The 2019 vintage was incredibly challenging. Prue and her team worked tirelessly to protect the vines from frost, hail and record summer temperatures. While the quality is outstanding, yields were tiny. Therefore, to complement the 2019 single vineyard release, Stephen and Prue decided to jointly release two museum wines from their cellars: 2008 Hill of Grace Shiraz and 2013 Mount Edelstone Shiraz. As Stephen explained, “while the 2019, 2013 and 2008 vintages all produced excellent wines in their own right, they were all warm, dry seasons that resulted in small, but extremely high-quality yields with an outstanding ability to age.”
In addition to their estate fruit, Stephen and Prue also buy fruit from growers with whom they’ve been dealing for decades. They use this to make their ‘Henry’s Seven’, a blend of Shiraz, Grenache, Mataro and Viognier, and the ‘Johann’s Garden’ Grenache, Mataro and Shiraz. ‘Peggy’s Hill’ Riesling takes its name from a local landmark at the top of the range between the villages of Eden Valley and Keyneton. It is produced from selected Eden Valley growers and displays similar characteristics to the ‘Julius’, yet in a soft, rounder early drinking style.
Vineyards
Named as a tribute to the early German Silesian pioneers of the Barossa, many of whom carried the first name of Johann. Barossa growers traditionally referred to their vineyard as their ‘garden’, from the German 'weingarten'. Their traditions and culture have survived to this day, including the winemaking techniques used in this Grenache-led blend. This wine was first made in 1996 from low-yielding parcels of Grenache, Mataro and Shiraz, although this blend changes from vintage to vintage. In 2019, fruit came from a combination of gnarled, dry-grown bush and trellised vines, all at least 70 years old, on limestone soils from selected vineyards in the Barossa Valley.
Vintage
Vintage 2019 shaped up to be a challenging one, with below-average yields, however the quality was very high, with beautiful expressions of varietal character and generally good balance and structure. A dry winter, spring and summer with warmer than average temperatures in January and February led to the advancement of maturity of all grape varieties in the Barossa Valley and an early onset of vintage.
Vinification
Each parcel was hand picked separately and remained so throughout the vinification process. Once in the winery, the best grapes were selected using a sorting table, before being destemmed and lightly crushed, either into small concrete or stainless steel open-top fermenters. A submerged cap was performed in order to manage a slow tannin extraction. Punch-downs and pump-overs were performed twice daily, allowing the liquid to be cooled via a heat-exchanger, with air being introduced on the return to the fermenter. After 7-10 days, the fermentations were gently pressed to barrel with the primary fermentation finishing in seasoned French oak barriques and hogshead barrels. The wine matured for 10 months before blending and bottling.
Tasting Notes & Technical Details
This wine is bright ruby in colour, with complex aromas of ripe blue plum, blueberry, raspberry and violets. There are notes of charcuterie, nutmeg and black pepper, with undertones of lemongrass and turmeric. A rich and supple medium-bodied palate with flavours of raspberry and baked plum. Fine-grained tannins complement the long, polished finish.
Alcohol (ABV)
14.5%
Acidity
6.36 g/l
pH
3.4
Awards
Silver
Decanter World Wine Awards 2022