PRODUCER The Henschke family have been making wine at their estate in the Eden Valley since 1868. Fifth-generation winemaker Stephen Henschke took over running the winery in 1979. Together with his viticulturist wife Prue, they have taken their two single vineyards, Hill of Grace and Mount Edelstone, and transformed them into two of Australia’s most sought-after wines. Through a combination of great viticulture from Prue, who is at the forefront of re-introducing native plants into their vineyards to improve biodiversity, and winemaking from Stephen, they have built upon their inheritance and turned this traditional producer into one that is recognised by savvy wine drinkers throughout the world.

VINEYARDS The Semillon grapes are sourced from Henschke's Eden Valley vineyard, while the Sauvignon Blanc comes from their Lenswood vineyard in the Adelaide Hills. This wine also incorporates fruit grown by growers with whom Henschke have worked for decades. Named for Stephen's great-aunt Ottilie Mathilde ‘Tilly’ Henschke, one of the many remarkable pioneering women of her era.

VINIFICATION Each variety was vinified separately at low temperatures in stainless steel vats, with neutral yeasts. The parcels were then blended and the final wine bottled post-vintage to preserve the fragrant characteristics.

TASTING NOTES Pale straw with lime hues. Beautifully perfumed aromas of clover blossom, gooseberry and stone fruit are complemented by hints of lemon peel, melon and tropical fruits. A textural and balanced palate of citrus and nectarine is supported by subtle nuances of gooseberry and lemon thyme, with crisp acidity for a focused and vibrant finish.

SUSTAINABILITY Henschke is part of the “Vineyard Ecosystem Management” project run by CSIRO (Australia’s National Science Agency). As part of the project Henschke identifies and mitigates the risk it poses to ecosystems with a view to growing wine sustainably, including through:

• • Rainwater harvesting
  • Planting of native trees to capture carbon
  • Planting of native plants in vineyards to suppress weeds
  • Adoption of organic/biodynamic practices for pest and disease control
  • Use of green energy sources for winemaking