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Vines on the Hill of Grace were planted sometime in the 1860s and was later purchased by Henschke's German ancestor, who settled in the Eden Valley of South Australia. The eight-hectare vineyard sits at an altitude of 400 meters, and has an average rainfall of 520 millimeters. The grapes are picked early-to-mid April at a sugar level of around 24°Brix. There is always a good acid/pH balance from this vineyard. The anthocyanins (color pigments) in the berries are also very high, which perhaps offer a clue to the very high quality of the Hill of Grace shiraz.
Aficionados point to other aspects in the making of Hill of Grace. Firstly, meticulous vineyard management from controlling the growth of the vines leaves to using organic matter and mulch to maintain soil fertility and moisture.
Secondly the amount of grapes produced by the vineyard (Average yield: 5 tonnes/hectare or 2 tonnes/acre) is very small, thereby implying high quality.
The grapes are separated into parcels and vinified separately to maximize blending options. Vinification takes place in open-headed down fermenters with regular pumping over. Towards dryness the wine is drained and pressed. Partial barrel fermentation in a combination of new American and French oak enables good integration oak. The wine is then allowed to mature in the same oak for a period of about 18 months before bottling and further maturation.
Henschke wines are the loving creation of the husband and wife team. Prue is the viticulturist whilst fifth generation Stephen Henschke is the winemaker. Henschke Hill of Grace is often compared to Penfolds Grange as the two icons stand alongside each other as testament to Australia's best Shiraz.
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