Hentley Farm `The Beast` Shiraz 2015 (2x 750ml), Barossa Valley. Cork

The fruit was de-stemmed and left on skins in open top fermenters for 8-10 days. After an early heat spike, a slow fermentation was achieved with temperatures

ranging from 15-18C. Cap management included a combination of open pump-overs and hand plunging. Once fermentation was completed the wine was basket pressed

to a combination of new (60%) and old French barrels, where it underwent natural malolactic fermentation. The wine spent a total of 22 months maturation in oak. No fining or filtration were used in the production of this wine. Winemaker - Andrew Quin

Hentley Farm `The Beast` Shiraz 2015 (2x 750ml), Barossa Valley. Cork

Lot No: 0041-2475971

The fruit was de-stemmed and left on skins in open top fermenters for 8-10 days. After an early heat spike, a slow fermentation was achieved with temperaturesranging from 15-18C. Cap management included a combination of open pump-overs and hand plunging. Once fermentation was completed the wine was basket pressed to a combination of new (60%) and old French barrels, where it underwent natural malolactic fermentation. The wine spent a total of 22 months maturation in oak. No fining or filtration were used in the production of this wine. Winemaker - Andrew Quin (264020-16)

$42
per Bottle

$84
per package

Overview

The fruit was de-stemmed and left on skins in open top fermenters for 8-10 days. After an early heat spike, a slow fermentation was achieved with temperatures

ranging from 15-18C. Cap management included a combination of open pump-overs and hand plunging. Once fermentation was completed the wine was basket pressed

to a combination of new (60%) and old French barrels, where it underwent natural malolactic fermentation. The wine spent a total of 22 months maturation in oak. No fining or filtration were used in the production of this wine. Winemaker - Andrew Quin

Region:
SA - Barossa
State:
South Australia

Expert Reviews

96 Points. James Halliday - Wine Companion.1 August 2017

Well I don't know about The Beast, but this is power in liquid form, taking no prisoners. It is unequivocally full-bodied, and should ideally be allowed to mature for a minimum of 5 years, preferably 10. Its black fruits are shot through with spice, licorice and savoury tannins that would do cabernet proud.

Winery Tasting Notes

Richness and intensity are the defining characters of this traditional Beast

aromatic, where dark fruits, Christmas pudding and liquorice stick fill the nose.

Flavours mirror the aromatic profile, balanced here by the combination of grippy

tannin throughout and freshness of acidity. Powerful and robust, clearly a Beast for

the Hentley Farm traditionalist.