Hentley Farm

Hentley Farm The Old Legend Grenache 2018

Winner Blue Gold Lighter Bodied Dry Red Wines
Grape Varieties
Grenache (100%) Barossa Valley, SA, Australia
Country of Origin
Alcohol Content
14.5% Alcohol by Volume
Wine Type and Oak Treatment
Still Red with Oak Treatment
Recommended Retail Price
RRP AU $62.00
  • Hentley Farm
    PO Box 246
    Tanunda, SA
    Australia 5352
  • Kate Binns, Customer Relations
  • Phone (61) 8 81180188

Lighter colour than some in the bracket. Slightly closed at first. Palate quite dry and lacking some freshness. Similar with the dish.

Dark bramble spiced fruits on the nose and some exotic meaty eastern spices. The palate is dry and juicy bringing the bright bramble and five-spice characters forward there is a hint of alcohol heat but overall a juicy bright and vibrant early drinking wine. With the lamb the juicy brambly fruits and eastern spices are accentuated and bring complexity, lift and length to the palate. The nutty hummus softens the alcohol and the whole combination leaves you wanting another sip of wine and mouthful of food.

Spicy ripe nose with rich berry fruit and red plums, touch of anise and liquorice, firm dry tannins and bright juicy fruit, attractive style with some charm. A lovely match with the food, both really shine.

Deep cherry colour. Restrained berry/cherry-plum fruit, some savoury elements. Open-knit palate, light fruit, fresh acidity and slightly firm tannins. With food: Very good – the earthy elements of the wine matched the hummus; acidity fresh but not excessive.

Bright clear red, spicey blueberry fruit nose, soft and juicy red fruit palate with good length and a clean finish.

Mid ruby, with pale pink rim. Medium intensity aromas of red fruits and hints of strawberry and cream confection. A fruit forward nose. Very soft tannin, and more red fruits to follow with a spicy warmth to finish. A pleasant match, slightly more drying at end.

Slightly dull. Sweet oak lift, but lacks vibrancy, some cherry, simple. SOP, oak tannins over-ride, moreish and drying. Food: doesn’t help at all – palate still unbalanced with hard tannins.

The Lighter Bodied Dry Red Wines were judged with

Lamb with Hummus, Paprika Oil and Almonds

Presented by chef Marcell Kustos



  • 1 can chickpeas
  • 100g tahini
  • 3 tablespoons freshly squeezed lemon juice
  • 1 cloves garlic, crushed
  • 100ml cold water
  • 40ml mild olive oil
  • ½ tsp salt
  • ½ tsp cumin
  • Good quality olive oil, to serve
  • ~70g Lamb filet/person, sousvide at 57C, charred, sliced thinly ~ carpaccio
Paprika oil:
  • Warm 2 Tbsp olive oil
  • 1 Tbsp smoked paprika powder
  • 2 Tbsp caramelised balsamic vinegar
  • 2 red capsicum, quartered, charred (15-20 min at high grill), finely diced
For plating:
  • Blanched almonds, microplaned


  1. Cut the capsicums into quarters and roast at high grill for 15-20min until they are cooked through and become charred.
  2. Remove skins and finely dice the capsicums.
  3. In a microwave-safe bowl, mix olive oil and smoked paprika powder and microwave it for 10-15s (should release aromatics). Add caramelised balsamic and diced capsicum, set aside until plating.
  4. In a food processor, blend hummus until smooth.
  5. Char-grill lamb and slice thinly.
  6. Plate hummus and flatten in on the plate. Add the capsicum mixture. Lay sliced lamb on top and finish with microplaned almonds.