Henschke Hill of Grace

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Wine Description

Over 165 years ago Johann Christian Henschke came from Silesia to settle and build his farm in the Eden Valley region. By the time third-generation Paul Alfred Henschke took over the reins in 1914, the now famed Hill of Grace vines were more than 50 years old. They were planted around the 1860s by an ancestor, Nicolaus Stanitzki, in rich alluvial soil in a shallow fertile valley just north-west of the winery

“A museum release from a bipolar vintage, defined by a mild and dry summer that shifted suddenly to a heat wave, striking mid-March. While there is ample power and a chord of heat, this full-bodied wine delivers a coating of detailed grape tannins melded to oak notes. Sweet fruit demands cellar temperature to facilitate a sense of freshness. Blueberries, dried sage, black olives and violets. with hints of licorice across the relentless finish.” — James Suckling, May 2024

“Because the 2019 vintage was so small, Henschke has offered up a few museum releases of vintages that were similar climactically to ‘19. This is a rare opportunity to taste the evolution of Australia’s most famous single-vineyard wine— and what a sexy one it is. With shades of brick starting at its edges, the heady aromatics of a wine in its second decade of transformation are immediately apparent: spiced macerated cherries and blackberries, mocha, the cracked spines of old books, raw beef and hoisin-glazed mushrooms. It’s silky in the mouth, the tannins still firm and powdery, but softening, curving into the folds of the wine, a spiced meat nuance lingering on the long finish.” — Wine Enthusiast, May 2024

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Vineyard name

Hill of Grace Vineyard

Soil composition

Allivial sandy loam over clay

Elevation:

1,312 feet

Harvest time:

19 March-4 April

First vintage of this wine:

1958

Average Vine Age:

100 year average - oldest vines 150 years

Varietal composition:

100% Shiraz

Fermentation container:

Traditional open-top concrete fermentation tanks

Malolactic fermentation:

Full

Fining agent:

Vegan

Type of aging container:

Hogsheads

Type of oak:

French and American

Length of aging before bottling:

18 months

No relevant data were found.

Cyril Henschke made the first single-vineyard shiraz wine from this vineyard in 1958 from handpicked grapes vinified in traditional open-top fermenters. Matured in 58% new and 42% seasoned (85% French and 15% American) hogsheads for 18 months prior to blending the separate parcels from the vineyard and bottling.

The red-brown earth grading to deep silty loam has excellent moisture-holding capacity for these dry-grown vines, that sit at an altitude of 400m, with an average rainfall of 520mm. Hill of Grace is a unique, delineated, historic single vineyard that lies opposite a beautiful old Lutheran church, which is named after a picturesque region in Silesia known as Gnadenberg, meaning ‘Hill of Grace’.

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