Hewitson Miss Harry GSM 2009
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James
Suckling
Product Details
Your Rating
Somm Note
Winemaker Notes
The color of 2009 Miss Harry is bright red with a purple hue. The aromas are of ripe strawberry, intense red forest berries and rhubarb with layers of creamy complexity offered by the extended barrel maturation on lees.
The palate is wonderfully full, showing ripe strawberries and red plums, and has a concentrated core of fruit essence with a racy acidity that gives the wine incredible vivacity. The finish is exceptionally long. 2009 Miss Harry is quite an exceptional wine and is absolutely world-class.
Professional Ratings
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James Suckling
Wow. What a value. What a lovely balanced red with strawberry jam and flowers galore. Full body, but not overpowering, with silky tannins and a fruity finish. Wonderful Grenache character comes out for this blend of Grenache, Shiraz, Mouvedre, Cinsault, and Carignan.
Other Vintages
2022-
Australian Wine
Companion
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James
Suckling
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James
Suckling
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Wine &
Spirits
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Wine
Spectator
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James
Suckling -
Wine
Spectator
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Wine &
Spirits -
James
Suckling -
Wine
Spectator -
Wine
Enthusiast
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Robert
Parker
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Robert
Parker
Established in 1998 Hewitson winery is situated in the heart of the Barossa Valley on the historic Seppeltsfield Road and boasts some of the oldest vines in the world. The fruit is sourced from historic, dry-grown vineyards in the Barossa Valley and also from single site vineyards in Eden Valley, McLaren Vale and the Adelaide Hills.
Hewitson believes great wines are an expression of the soils they are grown in and the season they grow. Through knowledge and experience, the winery strives for balance, structure, concentration, power and breeding. Proudly, through solar energy, water recycling and encouraging natural biodiversity, Hewitson brings these wines to your table environmentally sustainable.
Dean Hewitson is driven by passion. His creation of individual, exquisite wines from the ancient vineyards of South Australia is for your indulgence. Dean Hewitson has been indeed very fortunate to be tutored by some of the best wine makers and wine scientists in the world. Having completed his degree at Roseworthy, he worked at one of Australia's best wineries, visited some of the world's best wineries experiencing fifteen vintages worldwide, and spent two years at UC Davis, California, where he completed his Masters.
Hunting down the right varieties in the right vineyard in the right region was the next step. Each variety has been selected on the basis of being able to produce a wine of world class that, in particular, the old vineyards of South Australia are able to produce. Geographical isolation and in part a fluke of human non-intervention have preserved pre-phylloxera vineyards that are more closely linked to the original clones from Europe than anywhere on earth.
With bold fruit flavors and accents of sweet spice, Grenache, Syrah and Mourvèdre form the base of the classic Rhône Red Blend, while Carignan, Cinsault and Counoise often come in to play. Though they originated from France’s southern Rhône Valley, with some creative interpretation, Rhône blends have also become popular in other countries. Somm Secret—Putting their own local spin on the Rhône Red Blend, those from Priorat often include Merlot and Cabernet Sauvignon. In California, it is not uncommon to see Petite Sirah make an appearance.
Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in the Barossa zone of South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers work diligently to ensure grapes reach the perfect levels of phenolic ripeness.
The intense heat is ideal for plush, bold reds, particularly Shiraz on its own or Rhône Blends. Often Shiraz and Cabernet partner up for plump and powerful reds.
While much less prevalent, light-skinned varieties such as Riesling, Viognier or Semillon produce vibrant Barossa Valley whites.
Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as the 1850s or before. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, intense, purple juice.