2022 McHenry Hohnen GSM

This spicy blend bursts with aromas of mulberry and black cherries, supported by fragrant violets and a hint of white pepper. A high percentage of whole clusters in the ferment brings aromatic lift, with sweetened chai spice and a subtle thread of dried herbs adding complexity.

The palate opens with juicy, generous red fruits from Grenache, while Syrah and Mataro contribute structure, spice, and savoury depth. The finish is persistent and layered, revealing notes of cocoa and cherry liqueur, framed by firm yet fine-grained tannins.

Vineyard: 100% Hazel's Vineyard. As McHenry Hohnen's southernmost and certified biodynamic vineyard, Hazel’s Vineyard is located near Witchcliffe in the headwaters of Chapman Brook. The site features free-draining ironstone gravel loam soils over a strong clay base, providing excellent drainage and promoting healthy vine growth. The vineyard's northerly aspect and exposure to cooling Southern Ocean influences contribute to the cultivation of a diverse range of varieties, including Chardonnay, Cabernet Sauvignon, Zinfandel, Merlot, Grenache, Petit Verdot, and Mataro.

A season that built slowly and ended in a fast-paced, exciting harvest. A cool, wet spring delayed vine growth and set the stage for a late start. Then summer arrived—dry, warm, and full of sunshine through December, January, and February, with consistently warm days and some warmer nights. Ripening across all white varieties was earlier and faster than expected, resulting in a compressed Chardonnay harvest. Quality was excellent, with whites showing concentration, flavour, and vibrant perfume.

The red harvest began just a week after the whites wrapped up, giving our cellar team little time to pause. Yields across red varieties were lower than anticipated, but the warm, dry conditions delivered ideal ripening. The resulting reds already show impressive tannin ripeness, deep colour, and concentration—hallmarks of a high-quality vintage.

A blend of Grenache, Syrah, and Mataro from our Hazel’s Vineyard. Each parcel was harvested and vinified separately in vertical, open-top stone fermenters without temperature control. Grenache underwent fermentation with 50% whole clusters, while Syrah and Mataro were destemmed but left as whole berries. The fruit spent 8–14 days on skins before being gently pressed directly into large-format oak casks and small concrete vessels for malolactic fermentation in our underground cellar. The wines were racked in early spring and blended in February 2023.