The process behind the taste

THE TERROIR

The rich soil of southern Australia lends itself well to the growth of a variety of grapes, almost all of which contribute to the unique flavour profile of Henley’s wines.

THE CLIMATE

The temperatures that rise to Mediterranean levels during the day and drastically fall at night, result in juicier grapes that can be processed over a wide range of flavour profiles that delight even the staunchest of oenophiles.

THE BARRELS

The Cabernet, Shiraz and Merlot grapes that constitute Henley’s wines are aged in genuine Oak barrels which give them the distinctive aroma.

Our Provenance Criteria

Wines, like people, come in all shapes and sizes - and their character depends on various factors that mould them. When allowed to mature in an undisturbed, cool and dark place, fine wines develop wonderful layers of complexity to their taste profile - as their secondary and tertiary flavours get emphasized. This delicate process determines the possibility of the wine getting the Henley’s name.

Acidity

The acidity level of wines vary, depending on the type of grape used and the winemaking process. Those with our label have a crisp and refreshing taste, adding a touch of vibrancy to the palate.

Alcohol Content

The alcohol content of wines can range from 5% to 20%, with most of the products under our brand falling between 12% to 14%.

Body

The weight and texture of the wine on the palate is an important consideration for us; from light-bodied watery feel to a full-bodied heavy one, we have products that cater to different palates

Tannin

Grape skins, seeds, and other attributes give a bitter or astringent taste to the wine. These elements provide structure and aging potential, and are more prominent in red wines than white ones.

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