In the Bottle
|Grape Variety||100% pinot noir grown on Stephen and Prue Henschke’s Lenswood vineyard in the Adelaide Hills.|
|Technical Details||Assemblage Date: 28 March 2011 Alcohol: 12.0% | pH: 3.06 | Acidity: 6.85 g/L | Residual Sugar: 8.4 g/L|
|Maturation||Hand-selected pinot noir was whole-bunch pressed, settled, cool fermented and underwent malolactic fermentation; the wine was subsequently bottle fermented and left on lees in bottle to age. Multiple vintages from 1997 to 2009 were combined in an assemblage-style blend in March 2011, as a mature disgorged non-vintage blanc de noir.|
|Background||In 1997, Stephen and Prue decided to make a sparkling pinot noir in addition to their dry table wine, and selected fruit from specific clones and sites suited for this purpose at the Henschke Lenswood vineyard in the Adelaide Hills. Purchased as an apple orchard in 1981, the 550m site offers higher rainfall and humidity at the right time of year, which together with the cooler temperatures provides ideal conditions for this cool-climate grape variety. The first release was in 2008 to celebrate Henschke’s 140th anniversary. This limited second release is a blend of 13 exceptional pinot noirs.|
|Cellaring Potential||Celebration wine, drink now.|
February 2012, David Sly, SA Life
Comprising a mix of vintages that have been aged for up to 13 years on lees, these bubbles are bone-dry, with great yeasty complexity and significant palate weight…the slight hint of strawberry flavor and drying tannin tinge on the finish show this to be distinctly and deliciously different.
January 2012, Wine Muse
Fresh berry fruit with nutty brioche served with cream sits almost lightly in the mouth with an intensity that luxuriates as the crisp bubbles refresh. The long dry finish is complex and satisfying…
December 2011, Louise Radman, Sumptuous
Loaded with vibrant stone fruit, lively lemon and strawberry character with a lick of honeycomb. Nutty almond biscuit complexity and creamy panacotta softness…A sparkling jewel in the Henschke crown.
29 November 2011, Huon Hooke, Sydney Morning Herald
Medium-full yellow colour introduces a sea-briney, complex, mellow-aged and slightly aldehydic bouquet. It’s lighter in the mouth than expected, with a firm finish that’s dry and savoury. The wine has individuality and character. 91 / 100
24 November, 2011, Sydney Morning Herald
The polar opposite to blanc de blancs, this blanc de noir is made from 100per cent pinot noir, which brings both richness and complexity. It's a potpourri of red berries, fresh walnuts and dry toast, with hints of crème caramel. Full-flavoured, rich and creamy, its exceptional intensity and piercing acidity carry to the finish.
December 2008/January 2009, Ken Gargett, Gourmet Traveller Wine
... Henschkes have released their first sparkler, the NV Henschke Lenswood Blanc de Noir. It includes material which has spent more than 10 years on lees and is full of raspberry and cherry notes, toast, spice and a hint of wax. It's mouthfilling yet supple and subtle & a wonderful debut.