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Wine Description
The Story
The grapes to this wine derive from old vines dating back to the late 1800s. Hewitson team uses traditional vineyard and winemaking practices in their work. The name of the wine is a nickname of Dean's daughter Harriet Hewitson.
Wine Information
2010 vintage Miss Harry is sourced from traditionally grown vineyards dating back to the late 1800s in the Barossa Valley.
The 2010 vintage is a blend of Grenache (44%), Shiraz (39%), Mourvèdre (8%), Carignan (4%) and Cinsault (4%). All of these varieties are historically grown in the southern Rhone Valley of France near the Mediterranean, and are normally blended together to make the local wine. These varieties have a natural affinity for the Barossa Valley. The old deep-rooted Grenache, Shiraz and Mourvèdre perfectly accompany the later-ripening and lower-alcohol Carignan and Cinsault and that add a small yet important part to the blend.
The vineyards were picked at optimum maturity, fermented separately on their skins before finishing fermentation and malo-lactic fermentation in old French barriques then matured in these same barrels for about twelve months without racking. These are our traditional methods that intensify flavour and complexity.
Tasting Notes
The 2010 Miss Harry continues the success of this beautifully structured, fruit-concentrated red wine that absolutely delivers with integrity, intrigue, class and complexity in a very approachable style.
The colour of 2010 Miss Harry is bright red with a deep purple hue. The aroma is of black berry and red and black forest berries, pepper, spice, garrigue, dried lavender and herbs with layers of creamy complexity offered by the extended barrel maturation on lees.
The palate is wonderfully full, showing ripe black berries, strawberries and plums, and has a concentrated core of fruit essence with a racy acidity that gives the wine incredible vivacity. The finish is long, continuous and fresh. 2010 Miss Harry is quite an exceptional wine and is absolutely world-class.
Analysis
| Alcohol % | 14.0 |
| Total Acid g/L | 5.08 |
| Volatile Acid g/L | 0.41 |
| pH | 3.65 |
| Residual Sugar gL | 0.2 |
