Hewitson Ned and Henry's Shiraz 2003
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-IWC
A very good friend of mine challenged me to produce a full-bodied Barossa Valley Shiraz with the only criteria that it could be drunk young at lunch or dinner and did not stray from my fundamental wine making philosophies i.e. French oak, fine-grained tannins, balance, clear fruit expression etc! Those who know me well know that I just love a good challenge!
The colour of 2003 Ned & Henry's Shiraz is deep red with a purple hue. The aroma is distinctively Barossa Valley Shiraz: black and red, ripe fruits with a solid, concentrated core. Matured in only French oak, the fruit is interwoven with pepper, nutmeg and clove. The seamless class of perfectly ripe Shiraz and French oak is a stand-out here.
The palate structure of Ned & Henry's delivers in every aspect of the brief. The fruit flavours of Shiraz are full and concentrated yet soft and supple. The tannins are gentle yet persistent and completely mould into the wine. Ned & Henry's Shiraz is most definitely full-bodied: chocolate, blackberry and dark-earth characters. Yet the wine has great balance and poise and carries that signature called 'drinkability'.
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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.