Our Hentyfarm Pinot Gris is a story about an amazing vineyard site in Drumborg, Henty. Owned and tended by ‘biological farmers’ Jack & Lois Doeven. They had a
terrible time in the beginning with the planting of Pinot Gris, having to re-plant twice back in the nineties. 

Hentyfarm was lucky to be allocated some of this precious fruit again in 2020 . This wine was made working with Ray Nadeson at Lethbridge. He has again used skin contact fermentation and some barrel work. The style is in keeping with our wines with a clean textured finish. 

Colour: Sparking Gold colour
Bouquet: Perfumed Pear, honeysuckle and hay
Palate: Crisp Green Apple and Pear flavours with some lime and grapefruit extending to the finish
Cellaring: This wine is great for summer drinking, cold and fresh with chilli snacks and Asian style dishes.

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The vineyard block in the area within Henty called Drumborg has been making some of Australia’s finest Riesling for over 30 years. 

This wine was cared for and made by Ray Nadeson at Lethbridge in Geelong and this Riesling has the benefit of being fermented in a wooden Foudre (large format cask) it has a highly textural front palate of fruit and freshness and then follows a crisp balance of acidity.

Colour: Very pale straw with glints of gold 

Bouquet: Stonefruit and lemon rind
Palate: Apricot fruit notes with a delicious texture and lifted minerality on the finish 

Cellaring: With good cellaring conditions this wine will cellar and improve for up to 25 years

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Pinot Meunier is most often found in Sparkling wine and is one of the varieties allowed in Champagne. Alastair has been growing Pinot Meunier for sparkling wine production for a long time and in 2015 we jumped at our first opportunity to make a red table wine from some Pinot Meunier fruit. Jono had been really aware of Pinot Meunier as Best’s have been making this style of wine since the late 1960’s.                                            

Hentyfarm was lucky to be allocated some of this precious fruit again in 2017 . This is the first Pinot Meunier we have made working with Ray Nadeson at Lethbridge. He has worked beautifully with this fruit, making a delicious wine with texture and style.

Colour : Vibrant scarlet with a crimson hue

Bouquet: A lifted nose of concentrated red fruits with notes of dried herbs, charcuterie and potpourri.

Palate: Viscous red fruit flavours are tightly wound by the spicy tannins. It persists gently in the mouth. Try it with barbequed figs wrapped in prosciutto.

Cellaring: This wine is  great for drinking with food, particularly poutry dishes like roast duck and Asian style meats

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Vintage in 2018 was cool and clear, with the resulting Chardonnay very much in the ‘cool climate’ style. Refined and ‘steely’ this wine is perfect for lovers of Chardonnay with finesse and minerality.

 Colour : Shiny pale straw with silver green hints.

 Bouquet: Poppy lemon skin, grilled grapefruit, melon and berry aromas mingle with toasted sweet nut scents.

 Palate: Crisp melon fruit drives through to the mineral acid finish. Spot on with a good fatty goats cheese like a demi-sec Grottin de Chavignol or Pouligny St-Pierre. It would be worth trying with fresh Coffin Bay Oysters.

 Cellaring: This wine will start to hit its stride after 6 months and mature well over the next 10 years.

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We treat our Pinot Noir gently from start to finish, hand picking from our carefully chosen block within Alastair Taylor’s meticulously maintained vineyard. The wine then is partly whole bunch fermented to build those great flavours into the wine.

Colour : Pale scarlet with a ruby hue

Bouquet: Beguiling aromas of dried flowers, strawberries, spearmint and warm spices

Palate: Cranberry and red currant flavours are held by the fine grained velvety tannins for a long finish

Cellaring: With good cellaring conditions this wine will cellar and improve for up to 15 years

James Halliday Wine Companion 93 SILVER

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