|Grape Variety||A blend of 56% semillon, 20% sauvignon blanc, 18% riesling and 6% chardonnay grown in Henschke’s Eden Valley vineyard (69%) and Lenswood vineyard in the Adelaide Hills (31%).|
|Technical Details||Harvest Date: 17 February-10 April | Alcohol: 13% | pH: 3.28 | Acidity: 7.22g/L|
|Maturation||Fermented in tank and bottled post-vintage to preserve the wine’s fragrant characteristics.|
|Background||This attractive, fragrant blend is named as a tribute to great-aunt Ottilie Mathilde ‘Tilly’ Henschke, one of the many remarkable women of the era where daily life was a far cry from the ease of today..|
|Cellaring Potential||Exceptional vintage, 5+ years (from vintage).|
Vintage 2013. 15 May 2015, thestar.com Gord Stimmell -Food & Wine
...we have a complex blend of semillon, sauv blanc, chard, riesling, pinot gris and gewürztraminer in Henschke 2013 Tilley’s Vineyard, with gorgeous green mango, lime, passion fruit, stone peach, lemongrass and meringue aromas and flavours. Perhaps best suited to a papaya or mango salad? 91+
Vintage 2013. 22 November 2014, The Adelaide Advertiser
Sauvignon blanc (34 per cent) and semillon (20 per cent) with good portions of chardonnay, riesling and pinot gris, plus a small splash of gewurztraminer adding their personalities. Wonderfully fragrant, tropically inclined then deeper stone fruits and freshly cut apple. Fresh and crunchy. Drink with: Genuine veal Wiener schnitzel. 4 Stars
Vintage 2013. 20 April 2014, Winsor Dobbin, The Sunday Examiner
This is a remarkable good wine for the price-arguably one of Australia’s best white wine bargains. It’s a blend of sauvignon blanc, semillon, chardonnay, riesling, pinot gris and gewürztraminer —unusual but extremely successful. It’s a fruitdriven aromatic offering with crunchy acidity, beguiling tropical and stone fruit flavours and the whole is more than the sum of its parts with far more texture and mouthfeel than many of its contemporaries, maybe thanks to just a smidgen of oak.
Vintage 2013. 17 April 2014, Ray Jordan, West Australian
This is a terrific value-for-money wine that is just hitting the shops now. If it’s not in then ask them to get some. This is an Adelaide Hills and Eden Valley blend. Chardonnay and pinot gris have been added to the traditional semillon and sauvignon blanc blend with a splash of gewurztraminer to add complexity and texture. It gets some oak but not much. Attractive fruit with a lovely texture and fruit-driven quality on the palate. It’s quite a departure from the old wood-matured, semillon-dominant style. Texturally very good, with lifted high-end aromatics. Great value at this price.
Vintage 2013. 9 April 2014, Tony Love, Adelaide Advertiser
Much more than just a sauvignon blanc (34%) and semillon (20%) blend, with significant portions of chardonnay, riesling and pinot gris, plus a small splash of gewurztraminer adding their personalities to this wonderfully fragrant wine. Tropically inclined to begin, then deeper stone fruits and freshly cut apple later when its textural presence and fresh, crunchy finish add to its highlights.
Vintage 2011. 15 May 2013, Peter Chapman, Daily Mercury
Honeysuckle and tropical flavours cascade out of the bottle. Nice everyday quaffing wine providing great value.
Vintage 2011. 19 January 2013, Tony Love, The Advertiser
Combines (Adelaide) Hills and Eden Valley grapes (semillon, sauvignon blanc, riesling, pinot gris and chardonnay) into a delicately herbal tinged stone-fruit salad style
Vintage 2010. 21 August 2012, Centralian Advocate, Alice Springs NT
The wine’s sweet fruit and crunchy apple textured palate is wonderfully suited for seafood and has a crisp finish.
Vintage 2010. 9 December 2011, Sydney GP Dr Peter May, Medical Observer
Better known for their stellar reds, Prue and Stephen Henschke are dab hands at producing aromatic fruit-driven whites too. Blending semillon, sauvignon blanc, riesling, chardonnay and pinot gris may seem like quite a challenge but not for this outfit the result being a fruit-laden, textured and refreshing drop which is best drunk chilled.
Vintage 2010. 7 June 2011, Ian MacTavish, Better Homes & Gardens
‘A thrilling blend of five white varieties from top South Australian vineyards. Lively aromatic nose, stone-fruit flavours – a zesty, fresh mouthful.’
Vintage 2010. August 2011, James Halliday, James Halliday Wine Companion
‘...pleasantly mouthfilling and nicely balanced.’
Vintage 2008. 21 December 2011, Peter Chadman, Morning Bulletin
‘This is a wine with a difference, which is probably understandable considering the blend of four different varieties. It has that citrus bite and would be ideal with Asian foods.’
Vintage 2008. March 2011, WBM
‘A very consistent blended white, this joins the Adelaide Hills and the Barossa together via Semillon, Sauvignon Blanc, Chardonnay and Pinot Gris. The result is a handsomely fruited white that will please all comers.’
Vintage 2007. September 2008, Josh Raynolds, Stephen Tanzer’s International Wine Cellar
'Light, bright gold. Yellow plum, pear and wet stones on the nose, with a subtle floral quality adding complexity. Dry and focused, offering firm lime and dried orchard fruit flavors, along with anise and a bitter quinine note. Leaves nervy mineral and citrus qualities behind a moderately long, brisk finish.’
Vintage 2006. 2009 Edition, James Halliday, James Halliday Australian Wine Companion
‘Generously endowed...for simple enjoyment with food.’
Vintage 2005. 1 March 2007, Vintage Cellars
‘A lovely refreshing wine that likes an each-way bet. The Semillon provides citrus and honey with lovely fruit weight to fill out the palate, a splash of Chardonnay gives floral lift and perfume while Sauvignon Blanc provides natural acidity, fresh herbs and tropical fruit. What a mix. What a blend. What a wine!’
Vintage 2005. 19 July 2006, Tony Love, The Advertiser
A 55-25-20 per cent blend of semillon, chardonnay and savvy blanc puts you among the smells of a rainforest, with some tropical fruits and a crisp zing around the mouth. Easy and friendly.
Vintage 2005. August 2007, James Halliday, Australian Wine Companion
Fresh, clean grassy/ spicy/citrussy: light on its feet, as it should be. Best yet under this label. Rating 89/100