Henschke
Eden Valley, Barossa Valley, Adelaide Hills
Thursday 19th January, 7:00pm for 7:30pm
with
Johann Henschke – winemaker
Kenneth Culhane – Head Chef
Barny Taylor – Managing Director
Johann Christian Henschke, born in 1803, arrived in South Australia from Brandenburg in 1841, settling in the Barossa Valley. In 1862 he purchased land in the North Rhine district (later renamed Keyneton) of the Barossa Range and started to develop his property by adopting the traditional self-sufficient farming methods of his homeland, and with the help of his son Paul Gotthard, planted a small vineyard. A farmer and mason by trade, Johann Christian built a small two-storey cellar into the side of the hill for the first vintages of Riesling and shiraz, with the first sales in 1868.
‘Being mindful of their role as custodians’
Stephen and Prue Henschke continue to craft their white wines with a focus on purity and their red on terroir, using traditional winemaking techniques.
“Prue and I are the current ‘keepers of the flame’. Just as earlier generations have done, we want to manage the vineyards and winery so they can be passed on to the next generation in better condition than we inherited them. The last 50 years have been an incredible journey for the Australian wine industry. Hill of Grace and Mount Edelstone are arguably the two oldest single vineyard wines produced in this country that tell the wine story of Australia. Our vision would not be complete without the expectation that future generations will uphold and perpetuate our belief that such ancient and unique single-vineyard sites can produce exceptional wines that are prized for their beauty and rarity.” Stephen Henschke
Johann Henschke is a sixth-generation member of the Henschke family. He graduated as a winemaker from the University of Adelaide in 2005 and then gained extensive experience throughout the winemaking world. His travels have taken him to Leeuwin Estate in Margaret River, Australia (2005), Felton Road in Central Otago, New Zealand (2006), Isole e Olena in Tuscany (2006), and Arietta in the Napa Valley (2007).
In 2012 Johann completed his Masters in Viticulture and Oenology in Geisenheim in Germany, a year of which was spent studying there, a year in Montpellier and six months in Madrid.
Johann is now based in South Australia at the family winery, working as winemaker and viticulturist, as the fifth and sixth-generations transition through this important period of the transfer of knowledge, skills, and traditions.
With many of the challenges for the next generation already well-documented, Johann expects that innovation and careful strategic planning will be crucial tools for him and his peers to utilise. Above all, continuing on the traditional winemaking techniques which the Henschke family have used for generations, and ensuring that the Henschke continues to be nurtured in the same prudent way that it has always been, will allow it to be passed on to successive generations and to be held in the same high regard as it is today.
£195.00 per person
By reservation
(£100 per person deposit payable on booking)
Vegetarian menu in grey
MENU AND WINES
2022 `Peggy’s Hill` Eden Valley Riesling
Canapés
Crispy chicken, burnt apple, toasted oats
Kuzu bread, smoked eel, lemon verbena and eucalyptus
Roasted shitake mushroom, burnt apple, oats
Kuzu bread, dashi glazed celeriac, lemon verbena, eucalyptus
2018 `Johann’s Garden` Barossa Valley Grenache/Mataro/Shiraz,
Sika venison loin carpaccio, confit egg yolk, beetroot, sunflower seeds
Tokyo turnip carpaccio, confit egg yolk, beetroot, sunflower seeds
2018 `Louis` Eden Valley Semillon
Citrus steamed Cornish cod, macadamia nut ‘Viennoise’, toasted yeast Soubise, Manni Toscana Extra Virgin olive oil
Roasted cauliflower, macadamia nut ‘Viennoise’, toasted yeast Soubise, Manni Toscana Extra Virgin olive oil
2021 `Henry’s Seven` Barossa Shiraz/Grenache/Mataro/Viognier
Delica pumpkin Tarte tatin, dark miso, black truffle, bay leaf
2017 `Keyneton Euphonium` Barossa Shiraz/Cabernet Sauvignon/Merlot/Cabernet Franc
Beef featherblade estouffade, braised cabbage, Château potatoes, black olive
Celeriac tagliatelle, parmesan, Château potatoes, black olive
Petit fours
Vegetarian menu in grey
Wines will be served in 125ml measures
Some dishes may contain traces of nuts / Vegetarian menu available
Food Allergies and Intolerances: Before you order your food and drinks please speak to our staff if you have an allergy and want to know about our ingredients
BOOKINGS
Please get in touch with Manager, Barny Taylor by email to:
enquiries@thedysartpetersham.co.uk
or call 020 8940 8005
