New Arrivals
Hentley Farm
Established in 1997 by Keith and Alison Hentschke, Hentley Farm is a celebrated single-estate winery nestled among the rolling hills of the western Barossa Valley. Since joining as Head Winemaker in 2008, Andrew Quin has helped shape its evolution, bringing together a background in horticulture, international winemaking experience and a passion for creating modern expressions of traditional Barossa varieties. His vineyard-first philosophy and pursuit of uncompromising quality have cemented Hentley Farm’s reputation as one of Australia’s leading boutique producers—including being named James Halliday’s 2015 Winery of the Year.
That attention to detail begins among the vines, with individual blocks and even sub-rows assessed for optimal ripeness—sometimes requiring several separate picks throughout harvest. In the winery, Andrew favours thoughtful, minimal intervention, allowing each site and variety to speak with clarity. The result is a distinctive collection of wines combining power with elegance, intense flavour with vibrancy, and beautifully silky tannins. Generous and approachable in their youth yet possessing the depth and structure to reward careful cellaring, these are unmistakably Barossa wines made with precision, personality and polish.
Our Pick
Shaw + Smith Sauvignon Blanc 2026
The 2026 Shaw + Smith Sauvignon Blanc captures the freshness and precision that have made this wine a benchmark for both the Adelaide Hills and Australian Sauvignon Blanc. A cool, late-growing season allowed the fruit to ripen slowly, developing concentrated flavours of pink grapefruit, citrus zest and crisp orchard fruits while retaining vibrant natural acidity. Generous and full-flavoured yet beautifully composed, the palate carries impressive freshness and texture through to a clean, mouth-watering finish.
Sourced from Shaw + Smith’s certified-organic estate vineyards at Balhannah and Lenswood, the fruit is grown on loamy soils over clay, ironstone and quartzite. The grapes were carefully pressed, fermented at cool temperatures and protected from oxygen to preserve their aromatic purity, followed by time on yeast lees to build subtle texture and complexity. Now in its 37th vintage, this polished, energetic Sauvignon Blanc is ideal as an aperitif or alongside fresh seafood and is best enjoyed young and beautifully chilled.
