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balancing creamy texture with bright acidity and persistent bubbles
After an extended period on skins the ferments were pressed to 60% new French oak hogsheads
The yields are larger and the wine is aged for a shorter period with no recourse to new wood: only one- or two-year-old barrels are used
the mates met with distillers far and wide to learn about the craft and focused on perfecting their own recipes
Hentley Farm von Kasper Cabernet Sauvignon 2010 Region_Aichi Prefecture balancing creamy texture with brightFounded in 1997 by Keith and Alison Hentschke, Hentley Farm embarked on a remarkable journey with a singular vision: to create exceptional single estate wines that showcase the distinct character of the Barossa Valley. Prior to this endeavour, Keith's extensive credentials in Agricultural Science and Wine Marketing, earned through his studies at Roseworthy College, set the stage for his pursuit of excellence in winemaking. During his years of
