|Grape Variety||60% shiraz, 24% grenache, 8% mataro and 8% viognier grapes grown in the Barossa (Eden Valley and Barossa Valley).|
|Technical Details||Harvest Date: 20 March-7 May | Alcohol: 14% | pH: 3.57 | Acidity: 6.2g/L|
|Maturation||Viognier co-fermented with shiraz; grenache and mataro fermented separately. Matured in seasoned French hogsheads for 10 months prior to blending and bottling.|
|Background||The shiraz, grenache, mataro, viognier blend is a tribute to Henry Evans who planted the first vineyard of seven acres at Keyneton in 1853. He quickly developed a reputation for producing the best wines in the southern colony. Following Henry’s death in 1868, his widow Sarah exercised her temperance convictions by closing the winery and uprooting all the winegrapes. This blend highlights the historical introduction of southern French and Spanish varieties to South Australia in those early pioneering days and reflects the history, religion and culture of the Barossa.|
|Cellaring Potential||Excellent vintage, 10+ years (from vintage).|
Vintage 2013. June 2015, Lisa Perrotti-Brown, RobertParker.com
Deep garnet-purple colored, the 2013 Henry’s Seven (a Shiraz, Grenache, Mataro and Viognier blend) has a nose of blackberries, black cherries and black raspberries with hint of Chinese five spice, aniseed and dried herbs. Medium to full bodied with a great foundation of firm, chunky tannins and freshness, it has tonnes of muscular fruit and a good, long and spicy finish. 91 points
Vintage 2013. 29 May 2015, North Shore News, Canada. Tim Pawsey
This wine truly underscores the reality that the Aussies are masters at blending. A more complex riff on the standard Shiraz-Viognier duo, Grenache and Mataro bring added weight and complexity, with plummy black fruit and raspberry, plus peppery notes, wrapped in juicy acidity and balanced, approachable tannins with a finish that doesn’t quit. 92 points
Vintage 2013. 21 May 2015, The Globe and the Mail, BEPPI CROSARIOL
A blend of shiraz, grenache, mataró and viognier, this intense red is named in tribute to the first seven acres of French and Spanish vines planted in South Australia by Henry Evans in 1853. (His alcohol-averse widow, Sarah, uprooted the vineyard upon his death.) Sweet blackberry preserves and plum get the show started, followed by bold, peppery spice, licorice and eucalyptus, with chewy tannins bringing things to a dry, satisfying conclusion. Perfect for saucy red meats. 92 points
Vintage 2013. 15 May 2015, TheStar.com, Gord Stimmell
...shows delicate chocolate, blackberry, sage, plum, mocha and vanilla with a super smooth velvet texture. Perfect for a grilled steak. 92+
Vintage 2013. 22 November 2014, The Adelaide Advertiser
A modern red blend with majority shares of shiraz, then grenache and a 7 per cent twinkling each of mataro and viognier that has built some mouth feel into the more fragrant and aromatic Eden Valley shiraz. All up, bright and vibrant fruit flavours with spice, texture, and restrained tannins — delicious juice.
Vintage 2013. 1 August 2014, WBM
Seamless, persistent and enticing, this is a great vintage for Henry's Seven. With well-defined black plum, black cherry, mixed spice and dark chocolate, it's at once succulent and tangy with excellent support from finely textured tannins.
Vintage 2012. December 2013, Rob Geddes
A wine with lots of band width showing details and nuances within. Aromas are floral black fruit, potpourri with rose, cola, raspberry, nutmeg and pepper. The medium bodied palate runs an intense complex gamut of earthy inky shiraz flavours and a complex finish with black pepper, spice, juicy raspberry and a pleasant grape tannin drying finish.
Vintage 2012. 27 November 2013, Ross Noble, Mount Barker Courier
Henry’s Seven is a luscious blend of 69% shiraz, 20% grenache, 6% mourvedre and 5% viognier. Crimson with violet tints, the wine is aromatic with juicy berry and plum on the palate. Fine grained tannins provide texture and length.
Vintage 2012.1 July 2013, Australian Gourmet Traveller Wine
Very youthful with a dense purple colour and bright, fresh, aromas of pepper and mined spices, raspberry and dark cherry. The tannins are powdery fine and it's already deliciously drinkable and elegant, although its just a baby.
Vintage 2010. May 2013, Tony Love, Taste.com.au
It's a mix of shiraz, grenache, viognier and mourvedre that's lifted, joyous, and contemporary, its tongue and groove fit of each variety crafting medium weight, pure fruits, and peppery spices.
Vintage 2009, December 2011, Winsor Dobbins, Travel&Living Summer 2011-2012
An outstanding blend of shiraz, grenache, viogner and mourvedre from an iconic label. Eminently quaffable, it has ripe raspberry and plum flavours leading the charge on the palate, aided and abetted by white pepper and spice characters.
Vintage 2009, December 2011, Ralph Kyte-Powell, The Age
...Barossa blend of shiraz, grenache, viognier and mourvedre, this complex red has an Oz accent but also a hint of the exotic. Juicy summer-pudding aromas have suggestions of spice, potpourri, liquorice and musk, and it tastes smooth and generous, ripe and finely textured. Food ideas: Slow-roasted lamb; Middle Eastern spiced kebabs.
Vintage 2009. 1 October 2012, Winestate, National
Perfumed lift to the aromatic, red currant nose. Fleshy in the mouth. Good weight and length.
Vintage 2009, August 2011, Morning Bulletin
Described as a vibrant red with violet hues, tasters have remarked about its lively palate and lifted aromas, which include raspberries, rosehip and plums. Though its blend includes Grenache, Viognier and Mourvedre grapes, it is the Shiraz grapes' that drive this wine, making it ideal to be served with roast lamb or t-bone or sirloin steaks.
Vintage 2008. June 2010, Nick Stock, Wine 100
An alluring wine that carries an array of exotic spices, plums, raspberries, blackberries , Viognier across them all, and more - a lot to take in. The palate has sweet, supple summer berry flavours, fine grained tannins and background oak toast. It leaves red fruits in its wake - great medium term wine. 93 Points.
Vintage 2006. 10 June 2008, Huon Hooke, The Sydney Morning Herald
This wine is a four-way blend with 7 per cent viognier in there, too. The label declares Barossa, the zone's name, which enables Henschke to draw on Barossa Valley and the cooler Eden Valley regions…dark colour and a voluminous nose of peppery spice and combined red and black fruits - properly ripe and beautifully balanced…the palate is marvellously concentrated and profound in flavour and texture…special stuff…95/100
Vintage 2006. January 2008, Paddy Kendler, Herald Sun
A delicious blend of shiraz, grenache, mourvèdre, and viognier from the Barossa and Eden Valleys, which is remarkable not just because of its rich, ripe grape flavours, but also for its lovely palate-caressing texture. Sumptous, succulent and satisfying.
Vintage 2005. July 2007, Tim White, The Age
This has a really pure raspberry-apricot aroma about it. Attacks with plenty of juiceness in the mouth too, gets plump and silky down the middle, while ultra fine tannins pull everything along. There's forest fruit pippy stuff also, and wholemeal toasty oak in the background.
Vintage 2004. August 2007, James Halliday, Australian Wine Companion
Good hue; aromatic, light-to-medium bodied juicy/jammy/confit red fruits; minimal tannin and oak influence. Rating 89/100.
Vintage 2004. April 2006, Winsor Dobbin, Sun Herald
Henschke make some of Australia's most stunning reds and this one is not only a ripper, it is excellent value for money. A spicy, savoury, juicy blend of shiraz, grenache and viognier with oak playing a small support role, it has a lovely balance and is sweet and smooth on the palate.
Vintage 2004. April 2006, Ray Jordan, West Australian West Magazine
This was a very good vintage for this fruit-driven style and I like the fact that the viognier doesn't dominate. It's almost like a sprinkle of condiment to lift the wine and it works a treat. The wine is very much fruit driven with no oak influence. It's beautiful soft and supple with delicious mouth-filling, well rounded flavours. Slightly earthy raspberry and rose petal flavours. Nice spicy savoury lift. Beautiful wine.
Vintage 2003. November 2005, Robert Parker, The Wine Advocate
The dense ruby-coloured 2003 Henry's Seven possesses a big, sweet, ripe bouquet of peppery black raspberries, kirsch liqueur, black currants, licorice, smoke, and earth.
Vintage 2003. May 2005, Ralph Kyte-Powell, The Age
A fragrant wine with perfumed cherry, floral and spicy fruit, subtle oak influence, and a smooth, harmoniously balanced mouthfeel. A delilciously silky, long flavoured wine with a soft finish.