# The Stray Grenache Shiraz (2024)

- **Producer:** Hentley Farm
- **Colour:** red
- **Type:** still
- **Grapes:** Grenache, Shiraz, Zinfandel
- **Region:** South Australia, Australia
- **Style:** Classic
- **Alcohol:** 14.5%
- **Average price:** €24
- **Contains sulphites:** Yes
- **When to drink:** Now or Later
- **Serving temperature:** 16–18 °C
- **Aromas & flavours:** plum, cherry, orange, rose, violet, black pepper, cedar, game

## About this wine

Founded in 1997 by Keith and Alison Hentschke along Greenock Creek in the western Barossa Valley, Hentley Farm spans 150 acres across nine viticultural blocks mapped by soil profile and topography. The Stray represents Hentley Farm's distinct interpretation of a classic Barossa red blend. While traditional Rhone-style blends combine Grenache and Shiraz with Mourvèdre, Hentley Farm introduces a unique 2% addition of Zinfandel. Grown on the Seppeltsfield vineyard blocks featuring shallow red clay loam over limestone and bluestone subsoils, this cuvée reflects minimal-intervention winemaking focused on site specificity and fruit vibrancy.

## Interesting facts

- Features a unique 2% addition of Zinfandel to a classic Barossa Grenache and Shiraz blend.
- Two-thirds of the fruit undergoes an extended 60-day skin maceration to build structural depth.
- Sourced from single estate blocks in the renowned Seppeltsfield sub-region of Barossa Valley.

## Food pairing

The vibrant acidity, medium-plus fine tannins, and ripe fruit profile of this Grenache-Shiraz blend pair exceptionally well with rich, savory, and charred meats. The tannins cut through fatty cuts like ribeye and lamb, while the lively acidity cuts through rich charcuterie and mature hard cheeses.

## Wine making process

Fruit for the 2024 vintage was harvested between late February and mid-March. The grapes were 100% de-stemmed, with approximately two-thirds undergoing extended skin maceration for 60 days to build structural complexity, fine texture, and depth. Each varietal parcel was separately fermented and matured to preserve individual varietal identity while completing natural malolactic fermentation. The wine was aged for 9 months in seasoned oak barrels before final blending and bottling.