There is so much that can be said about the Henschke family and their contribution to Australian wine. The part of the story we’re highlighting here is the 1980s plantings in the Adelaide Hills around the Lenswood area. Prue and Stephen Henschke were amongst the first to re-plant the region (during the 70s/80s after original 1840s plantings) and set-up what we know know as the premium wine growing region of the Adelaide Hills. Though firmly established in Barossa, this move to the Hills was a pioneering effort into cool climate region and their research in the area of cool climate viticulture would be a building block for cooler regions across Australia into the future.
This chardonnay is from the Henschke’s own vineyard in Lenswood with 36 year old vines. It’s a beautifully balanced wine that shows the freshness of the cool climate, with the kind of oak that works so well with chardonnay. 10 months in French oak (14% new) is integrated into a platte of stone fruit, spice and floral notes. A wine with detail to contemplate, but very easy to simply enjoy.
“A cooler vintage has delivered a rich and complex chardonnay with such supple, fine, layered white peaches and grilled hazelnuts on the palate. Peach-sorbet-like texture that’s compact and long. Excellent purity and poise. Drink now. Screw cap.”
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Adelaide Hills
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Chardonnay
- Serving Temp.
From the producer
Pale gold in colour Seductive aromas of pear skin, grapefruit, white stone-fruit, citrus blossom and white flowers are complemented by hints of apple, lemon curd, clove spice and toasted almonds. Intense and focussed, the palate shows layer upon layer of pear and white peach, tightly wound by deliciously creamy texture and perfectly balanced with nectarine acidity and subtle oak nuances, for a powerful yet elegantly restrained, lingering finish.
Don't kid yourselves, the Adelaide Hills are bigger and much more diverse than they seem. It stretches over 80km from the Barossa Valley in the North to McLaren Vale in the South. The area is so variable that small pockets such as Piccadilly and Longwood can only ripen marginal such as Chardonnay or Pinot Noir, whereas other specific areas are perfect for peppery Shiraz and ballsy Cabernet. A healthy mix of experienced hands and young hipsters ensure the region stays at the cutting edge of the industry. Natural wines, and new European varieties including Nebbiolo and Gruner Veltliner are some of the more recent highlights to keep an eye out for.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Burnt Sage Butter Gnocchi
- Gnocchi (we're going to assume you're too lazy/smart to make your own), cooked
- 100g butter (or f*ck it, a block)
- 20 sage leaves, carefully selected by virgins
- 100g of reggiano cheese, shaved with your blunt peeler
- Lemon zest from your G&T lemon
- Melt a nice wadge (aka 1tbsp) butter in a big frying pan, over med-high heat
- Add gnocchi in a single layer with a generous pinch of salt
- Cook for a couple of mins until lightly browned
- Remove gnocchi
- Have a good swig of Chablis (that's for you, not the gnocchi)
- Add remaining butter to pan
- When almost melted, add the sage leaves
- Cook, stirring a bit, until butter is just starting to brown ("nut brown", as Maggie Beer calls it) and the sage leaves have turned a little darker
- Remove from heat, add the gnocchi and lemon zest, toss to combine
- Season to taste with salt, pepper and cheese
- Serve and enjoy with more Chablis
- If you're feeling generous, share
The wines we remember are about the moments. The people, the places. That’s life. Here are some ideas...