Featured in James Halliday's 2015 Wow Factor Whites supplement the 2013 McHenry Hohnen Rocky Road Vineyard Chardonnay, 95 points.
James Halliday writes about McHenry Hohnen in The Weekend Australian Magazine.
McHenry Hohnen is hitting the road in October and heading to Birdwood Square in Perth, and so should you!
BeauVine Food & Wine Festival returns October 20-22 for a weekend of decadence & delight in the picturesque surrounds of Birdwood Square.
With 60+ wineries, breweries and cideries pouring over 500 different beers, wines, ciders, spirits and cocktails and 12 of Perth's favourite restaurants serving up eats from exclusive pop-up eateries, paired with a selection of live music and a raft more creative entertainment, it's the perfect way to enjoy the best tastes WA has to offer.
If that doesn't sound good enough - with each ticket you receive a free tasting glass and four hours of free tastings!
Find out more and get your tickets here!
It is with great pleasure that we announce the release of our 3 highly anticipated 2015 Single Vineyard Chardonnays at our Cellar Door & online.
These wines are produced in small batches and are exceptional ... and the critics agree!
James Halliday crowned the 2015 Calgardup Chardonnay the regional WINNER in his annual Chardonnay Challenge. Our 2015 Burnside and 2015 Hazel's Vineyard Chardonnays were also 3rd and 7th place-getters respectively!
Wine writer Mike Bennie from The Wine Front also feels the buzz surrounding these wines - "We've all known that McHenry Hohnen has been a bit of a secret weapon for terrific (chardonnay particularly) Margaret River wines, but with their shift to biodynamic farming and now a new winemaker in Julian Grounds, hold onto your hats. Grounds has done his time at Giant Steps. Indeed, word on the street is, many, many people are thrilled for this move. A touch of high end Yarra hits Margs. Nice one".
To celebrate the release, you are invited to an exclusive tasting at our Cellar Door this Saturday 08th April 2017 between 1-3pm where Head Winemaker Julian Grounds will take you through these much lauded wines.
We hope you can join us!
Your McHenry Hohnen Team
We are now officially into the thick of vintage 2017. Since commencing picking on the 28th of February, we have picked all but one of our parcels of single vineyard Chardonnay. So far, the quality of fruit has been mesmerising
The fruit that will make the 2017 Burnside and Hazel Single Vineyard Chardonnay's have been picked, pressed and ran to barrel. Native yeast from the vineyard (which exist on the fruit) and wild yeast within the winery will now begin to ferment the unsulphured juice. By allowing native yeast to ferment our Chardonnay, rather than seed our juice with commercially produced freeze-dried yeast, we find better texture and complexity in the resulting wines, and ultimately a true expression of the vineyard.
In the next week we will see fruit of the Calgardup Single Vineyard Chardonnay come into the winery, before commencing harvest of our Semillon and Sauvignon Blanc varietals. It looks to be a special year for Sauvignon Blanc, and I intend to keep a particular parcel of Burnside separate to investigate its potential.
It won't be long till we begin to harvest some red grapes from the vineyard, and if the long summer continues, I feel as if this could be an iconic year for reds in addition to whites.
It would come as no surprise to those of you who are used to summers consisting of countless beach days and uncomfortable nights that we are experiencing one of the mildest summers in recent memory.
For us, this has meant a longer ripening period and a delayed start to picking. While you may hear nervous murmuring of early winter rains, I approach this harvest with must excitement and anticipation.
For whites, the cooler nights and days are resulting in amazing acid profiles. Reminiscent of the memorable whites of 2006, we expect the Chardonnay's to be vibrant and long; instant benchmarks.
For the reds, the longer ripening period without the presence of significant rainfall, is resulting in amazing tanning ripeness. As our farming techniques (biological farming) results in grapes achieving flavour and aroma ripeness at lower sugar levels than conventional methods, we anticipate the reds coming in with balanced sugar/acid levels, and a tannin ripeness not seen in all but the best years.
I look forward to keeping you updated on the ensuing vintage.