Hill of Grace

Henschke Hill of Grace vines were planted in the Eden Valley in 1860. That same year a Lutheran church named Gnadenberg was built overlooking the vineyard, giving rise to the wine's name.

The Henschke family purchased the vineyard in 1891, but it wasn't until 1958 that Cyril Henschke made the first Hill of Grace, from what were then already centenarian vines.

The vines grow in rich alluvial soil in a shallow fertile valley at an altitude of 400 metres, just north-west of the winery. The red brown earth retains moisture, exactly what the dry grown vines need.

The grapes are vinified in open top fermenters before maturing in new and seasoned French and American oak hogsheads. After 18 months of maturation the wine is blended and bottled.

Very deep crimson, Henschke Hill of Grace has perfumed dark fruit flavours and impeccable balance. Its silky tannins give way to exceptional length.

Regarded as Australia's greatest single vineyard wine. Cellaring potential is 30 years.