Grape Variety: 100% Shiraz
Growing Region: Barossa Valley, Australia
Owner / Chief Winemaker: Dean Hewitson

I have been enjoying Dean’s dry grown, bush vine wines for more than a decade - so it is exciting to hear that the 2013 vintage was good enough for Dean to craft a 100% Shiraz under this label. The 2013 growing season in the Barossa provided perfect conditions for his old Shiraz vines grown on million year old 'terra rossa' soils, sitting over limestone. It’s hard to believe but this is the first ‘Ned & Henry's’ since 2001 to be a 100% Shiraz.


For those new to this wine it is named after Dean’s two boys Ned & Henry. The vineyards are traditionally dry grown, low cropped and produce the essential flavours and tannins of a classic engaging Barossa Shiraz. After fermentation the wine was pressed into quality seasoned French oak barriques, where the wine finished fermentation and underwent malolactic fermentation. The wine matured in barrel for a total of about 15 months before being racked and bottled.
This is a red wine for real red wine enthusiasts. This wine has a well integrated use of French oak, silky-smooth tannins, a well balanced structure, and the palate and finish has a vibrant berry expression - true to Dean’s winemaking philosophies.
In your glass you have a deep rich red with a purple hue. The nose is showing mixed berry fruits along with dried herbs and subtle spice. These carry through onto the palate which is generous, full and engaging. The plate is packed with ripe red and black berry fruits, spice, bitter chocolate and subtle earthy notes, and those integrated youthful natural tannins and complimentary oak have created a persistent lingering finish.
The wine has an honest 14% Alc/vol - and if opened in the next 10-12 months, I would decant for 30-45 minutes and serve at 16-18°C. 

A full and engaging Barossa Shiraz with finesse.

Approachable and enjoyable this season; though will repay another 2-3 and reward those who can wait another 8-10 years. 

Perfect wine pairing with prime fillet steaks, slow cooked lamb-shank, and rich meat pasta dishes, plus aged, hard cheeses and crusty bread, enjoy.