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Hewitson Miss Harry G.S.M. 2012

Rhone Red Blends from Barossa Valley, Barossa, Australia
  • JH94
  • JS92
  • WS91
14% ABV
  • JH96
  • W&S91
  • JH95
  • WS90
  • JH94
  • W&S92
  • WS91
  • JS91
  • WE90
  • JH92
  • JS91
  • RP90
  • JH90
  • RP91
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3.8 27 Ratings
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3.8 27 Ratings
14% ABV

Winemaker Notes

The 2012 Miss Harry continues the success of this beautifully structured, fruit-concentrated red wine that absolutely delivers with integrity, intrigue, class and complexity in a very approachable style. The palate is wonderfully full, showing ripe black berries, strawberries and plums, and has a concentrated core of fruit essence with a racy acidity that gives the wine incredible vivacity. The finish is long, continuous and fresh. 2012 Miss Harry is quite an exceptional wine and is absolutely world-class.

Critical Acclaim

All Vintages
JH 94
Australian Wine Companion
Complex without being try-hard about it. Gorgeous mix of various berried fruits, licorice, grainy tannin, savoury-smoky notes and clovey oak. It's at the upper end of mid-weight but it's mouthfilling. High quality tannin and length. Warm finish but impressive all round.
JS 92
James Suckling
A five-way blend of grenache, shiraz, mourvèdre, carignan and cinsault, the 2012 Miss Harry is packed with bright, expressive red- and dark-berry fruits. This really relies on fruit alone. It's an easy-going wine on the palate. Supple tannins deliver an attractive, fleshy texture. Soft, approachable and bursting with flavor. Drink now.
WS 91
Wine Spectator
Lithe and appealing, with tea leaf and orange peel accents around a sleek core of red berry flavors. The finish lingers effortlessly against refined tannins. Grenache, Shiraz, Mourvèdre, Carignane and Cinsault. Best from 2015 through 2020.
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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 sweet spice, red Rhône blends originated from France’s southern Rhône Valley. Grenache, supported by Syrah and Mourvèdre typically form the base of the blend, while Carignan, Cinsault and Counoise often come in to play. With some creative interpretation, Rhône blends have also become popular in Priorat, Washington, Australia and California.

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 is the lightest in color but contributes plenty of ripe red fruit and a plush texture. Syrah supplies dark fruit flavors, along with savory, spicy and earthy notes. Mourvèdre is responsible for a floral perfume and earthy flavor as well as structure and a healthy dose of color. New World examples tend to be fruit-forward in style, while those from the Old World will often have more earth, structure and herbal components on top of ripe red and blue fruit.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. These can work with a wide variety of meat-based dishes, playing equally well with beef, pork, lamb or game. Braised beef cheeks, grilled steak or sausages, roasted pork and squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the red Rhône 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 make an appearance.

WLD2870026_2012 Item# 131069