|Region||South Eastern Australia|
|Colour||Intense deep red, purple.|
|Aroma||Lifted dark cherry, plum and forest berry fruit flavours are complimented with oak flavours of vanilla and cinnamon|
|Palate||A big gentle giant of a wine, with and intense palate chock full of forest berry, plum and hints of spice from the fruit combined with mouth filling nutmeg, vanilla and dark chocolate oak. The tannins help to give the wine a solid structure, but they are soft and velvety making the wine big and rich, yet plush and balanced.|
|Growing Conditions||The Spring of 2015 was slightly cooler than average but had good rainfalls to freshen up the vines and keep them ticking along nicely. The Summer of 2016 was warm but not overly hot and allowed even ripening across Shiraz and other red grape varieties. This even ripening allowed the winemakers to harvest the fruit at optimum ripeness and flavour level. Low rainfall during this period meant the fruit had low disease pressure and the red varieties benefited most from this even ripening and displayed great varietal expression and intense colour.|
|Vinification/Maturation||The grapes were harvested at night, crushed and destemmed and then allowed to cold soak for 48 hours prior to the onset of fermentation. during this period the grapes were pumped over and plunged to get maximum colour from the grapes without gaining too much tannin. Fermentation was then started with an inoculated yeast and the temperature of the ferment was allowed to reach a peak of around 30°C before cooling the fermentation down to 22°c for the rest of the ferment. Once fermentation was dry, the wine was drained and pressed off skins and placed into mainly new American oak , with a splash of French oak for a maturation period of 12 months.|
During this period, the wine was racked off the oak twice to help soften the tannins on the wine. The decision was then made to pump the wine off the oak and blending then took place . This was done over three weeks with meticulous bench trials and many sub-blends to get the style and flavour of the wine that the winemaker preferred.
Once blended , the wine was held together in stainless steel tank for three months to allow the blend to integrate and fined with egg to rid any harsh phenolics. After this blending period, the wine was then cold stabilised and filtered prior to bottling.
|Acidity (TA)||6.22 g/L|
|Bottles per Case||6|
|Last Tasted Date||22-11-2016|
|Peak Drinking||Drinking well now but will reward careful cellaring up to 2022.|
Henry wasn’t born bad and some say he never really was. When the old world became a little too tight for this rebel – he escaped to the haven of the salty seas. Smooth, bold and intense – just like Bad Henry, this wine never takes no for an answer and breaks more than a few rules along the way.
|Dimensions||27 x 18 x 35 cm|