“Henley is named in honour of my Grandfather, who passed away at the ripe old age of 102. This wine is the best of the best of our McLaren Vale Shiraz and only a maximum of 10 barrels of the Vintage are set aside for Henley.” – Geoff Merrill
Vineyard blocks are kept and remain separate throughout the winemaking process. The acidity is adjusted prior to fermentation and a selected yeast strain is used to ensure a clean healthy fermentation in order to preserve and enhance the fruit flavours.
After the fermentation is complete, the skins are pressed in order to extract the remaining high quality tannins, colour and flavours. The wine is then racked and filled directly into oak. A selection of barrel types are filled in order to give the batch diversity and complexity, and many opportunities to produce outstanding individual barrels.
After approximately 15 months in French oak barriques we conduct a series of tastings to select the best batches of Shiraz from the vintage to make the Henley Shiraz.
96 points – James Halliday (Australian Wine Companion)