Hentley Farm
Nestled on the russet soil of the western Barossa Valley, Hentley Farm was acquired in the 1990s by founders Keith and Alison Hentschke. The estate, consisting of several farm buildings, covers more than 150 hectares of vineyard. After extensive research to find out where the best red wine grapes are produced in the Barossa Valley, they came across the fertile red soil of the Seppeltsfield area. Keith used an old soil map from the 1950s to strategically find the best plots and after a few years acquired Hentley Farm. Hentley Farm believes it is a truly special estate, especially chosen by its founder, Keith Hentscke, for its soil quality and geographical setting.
For Hentley Farm it's all about listening to the land and planting the right vines in the right place, the right way. The vineyards contain the following varieties: Shiraz (70%). Grenache (17%), Cabernet Sauvignon (10%), Zinfandel (2%) and a small parcel of Viognier (1%). The plots have been carefully selected for their orientation and aspect, using different tribal materials according to their suitability. The depth and complexity of the wines is a result of the wide variety of terroirs at Hentley Farm, created from the great diversity within the 150 hectares of the estate, with east and west slopes and great elevation changes.
A dense structure of friable clay can hold a lot of water, which can provide temporary relief to the vines during periods of low rainfall. Recognizing their protective responsibilities towards the land, the vines are thus grown to their full potential through sound environmental practices, which support agricultural sustainability and vineyard biodiversity. At Hentley Farm they use a non-irrigated farming method, with an emphasis on preserving the natural balance between vine and soil with minimal disturbance.
Winemaker: Andrew Quin
Since 2008, Head Winemaker Andrew Quin has influenced the evolution of the vineyard with a focus on crafting modern wines from traditional Barossa varieties. With his firm conviction that the best wines are made in the vineyard, it is no surprise that Andrew was drawn to Hentley Farm after returning home from vintages in France and the USA.
His original field of study was – in fact – horticulture, and for Andrew winemaking provides the perfect opportunity to combine his scientific and technical knowledge with his artistic flair in the pursuit of ultimate quality.
Meticulous attention to detail continues in the winery. Each of the viticultural blocks and sub rows are assessed at time of harvest for optimal ripeness, with some vineyards receiving multiple picks throughout harvest.
Andrew’s approach to these wines is about thoughtful and minimal winemaking intervention – to craft wines of balance, power and elegance, with the distinct Hentley Farm hallmarks of vibrancy, velvet silky tannins, and intense flavour richness. The wines show varietal diversity and are attractive and approachable when young, with the depth and structure for extended cellaring.
Under Andrew’s care, Hentley Farm has cemented its position as one of Australia’s leading boutique wineries with accolades across the globe – including 2015 James Halliday Winery of the Year.