McHenry Hohnen Hazels Vineyard Zinfandel, Margaret River

McHenry Hohnen Hazels Vineyard Zinfandel, Margaret River

£21.95 / bottle
£250.23 / case (12+ bottles, 5% off)

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Description

McHenry Hohnen Hazels Vineyard Zinfandel is a bit of a rarity, Zinfandel from Australia. The McHenry Hohnen family has been involved with zinfandel since the variety was first introduced to the Margaret River region in 1972.

The Hohnen and McHenry families had been growing grapes in Western Australia since the 1970s but it was until 2006 that David Hohnen joined his brother-in-law Murray McHenry to found McHenry Hohnen. They source grapes from family-owned vineyards sites around the southern part of the Margaret River wine-growing region. The Mediterranean climate of the Margaret River is perfectly suited to growing varieties associated with southern France and Spain as well reflecting the regions heritage with Bordeaux varieties. Common sense farming philosophies are employed, cultivating a system in which soil and its organisms, along with plants, insects and animals co-exist in a thriving equilibrium. Vineyard management embraces sustainable ‘old school’ practices following biodynamic principles.

The fruit for McHenry Hohnen McHenry Hohnen Hazels Vineyard Zinfandel is sourced from the Hazel’s Vineyard in the southern part of Margaret River. The vineyard was developed in 1998 when Murray McHenry purchased an old farm south of Witchcliffe and planted 40ha of vines.  The vines are planted on a north facing slope of ironstone gravels on a tributary of the Upper Chapman Brook. This northern exposure, with some southerly cooling influences, makes this a great site. It is here that the state of the art “Vintners” winery is located. The vineyard is is named after Murray McHenry and Sandra Hohnen’s mother. The fruit is sourced from a small block at the western side of our property where the Lodi clone delivers small and intense bunches of fruit.

The Zinfandel grapes for the McHenry Hohnen Hazels Vineyard Zinfandel were hand harvested and fermented in concrete vats with a small amount of whole clusters (about 15%). Fermentation was completed by the indigenous yeast and the juice was gently pressed to old American and French hogsheads after 8 days. Malo-lactic fermentation was completed in spring when the wine received its first and only sulphur addition. After maturation for 16 months in the wine was bottled without fining after a coarse filtration.

 

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