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Flat front label of wine
Flat front label of wine

Hewitson Miss Harry G.S.M. 2009

Rhone Red Blends from Barossa Valley, Barossa, Australia
  • JH92
  • JS91
14% ABV
  • JH96
  • W&S91
  • JH95
  • WS90
  • JH94
  • JS92
  • WS91
  • JH94
  • W&S92
  • JS91
  • WS91
  • WE90
  • RP90
  • JH90
  • RP91
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14% ABV

Winemaker Notes

The 2009 Miss Harry continues the success of this beautifully structured, fruit-concentrated red wine that delivers wholeheartedly in a very approachable style.

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.

Critical Acclaim

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JH 92
Australian Wine Companion
A southern Rhone blend of Grenache/Shiraz/Mourvedre/Cinsaut/Carignan picked from old, dry-grown vines; the hue is bright, although relatively light, the flavours bright and juicy on a medium-bodied palate; the lack of tannins makes it a drink soon proposition.
JS 91
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.
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Hewitson

Hewitson

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Hewitson, Barossa Valley, Barossa, Australia
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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. Through all of this, to be guided through wine evaluations and wine making techniques of the great wines by the masters themselves has certainly been a privilege and a wonderful opportunity for him. He therefore is able to draw on a very wide spectrum of ideas, practices, philosophies and experiments. These are encapsulated in his wines.

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.

Barossa Valley

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Historically and presently the most important wine-producing region of Australia, the Barossa Valley is set in South Australia, where more than half of the country’s wine is made. Because the climate is very hot and dry, vineyard managers must be careful so that grapes do not become overripe.

The intense heat is ideal for plush, bold reds, particularly Rhône blends featuring Shiraz, Grenache, and Mataro (Mourvèdre). White grapes can produce crisp, fresh wines from Riesling, Chardonnay, and Semillon if they are planted at higher altitudes.

Most of Australia’s largest wine producers are based here and Shiraz plantings date back as far as 1860. Many of them are dry farmed and bush trained, still offering less than one ton per acre of inky, purple juice.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

WLD2870096_2009 Item# 117282