Apart from a short and early heat-wave in November and two short temperature spikes in January, the 2010 vintage was smooth sailing throughout. Above average winter rainfall (the best levels in 5 years), average to warm Spring temperatures, constant sunlight exposure and dry conditions saw a return to early harvest dates, and late season conditions were ideal. Possibly the best vintage seen by Hentley Farm so far.
The Beauty block is grown at the lowest point of the Hentley Farm vineyard, directly on the banks of Greenock Creek. The western aspect results in a shaded morning; the low topographical position is where cool air settles; and the large gum trees surrounding the block create significant barriers to air movement, so cool air remains present well into the morning. This results in early morning air temperatures 2-3 degrees cooler than the higher Shiraz blocks, and a 2-3 week later harvest.
Following an initial temperature spike, 1/3 of the wine was drained off into barrel and put through primary fermentation and malolactic fermentation in oak to retain fresh aromatics, palate softness and add complexity. 3% Viognier pressings were added to the remainder during fermentation, following which the wine was pressed out to a combination of new (40%) and old French barrels where it underwent natural malolactic fermentation. It was then racked off lees and returned to wood to mature for a total of 18 months. – Winemaker, Andrew Quin
Lifted spice elements and red fruit aromatics open the nose, layered with hints of crushed leaf and herbal complexity. On the palate, vibrant freshness carries tart red fruits and black raspberry, with subtle notes of cardamom pod. A hint of spice laden oak and earthy richness, while gravelly tannins provide structure and length.
