
Photo update and tales
21 Mar
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- Categories Barossa, Henschke, Vintage
Gazza smashes F7!
15 MarYou’d think the guys have never seen a chick in the cellar before!
- Gazza smashing Fermenter 7…notice the red hands
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- Categories Barossa, Henschke, Vintage
Widow Beater and Monkey Men
14 Mar
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Just call me GAZZAAAAAA!
13 Mar
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Interesting ‘actions’ in the winery
10 MarMy oh my what a day! It was definitely not as busy as usual which was a nice break from the craziness of it all but there was fun to be had in the winery today!
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Too busy to type, so here’s photos
7 MarTags: Barossa Valley, Henschke, Vintage
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Cellar Update
28 FebWork has been dandy the last week. I am finally out of the barrel hall where I spent a week sulphuring then topping all the wine. It was a long process not facilitated by the fact I had to wait occasionally for the laboratory to keep up with my red wine samples. Nevertheless, it was all done to a T in the end and I am sure the winemakers are pretty happy with my efforts as it’s usually ‘one of those jobs’ and I did it with a big smile on my face and a radio blaring Adelaide FM’s hits whilst down there on my own.
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Gazza’s MuscRat fortified
23 FebThat’s right, I said MustRat! It’s our kid name for the Muscat that today was to be fortified.
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Worthy of writing about!
18 FebDinner:
Bucatini pasta with good extra virgin olive oil cooked to infuse with garlic, mixed with chilli, parsley and anchovies
Wine:
Glass of 2005 Henschke Hill of Grace
Score:
Fricken awesome
Tags: Food, Henschke, Hill of Grace, Wine
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Cellar work at last
11 FebSumming up how the next few weeks should pan out, my winemaker boss Paul told me today I will be focused in the bottom cellar during vintage, looking after all the white tanks and all that other general stuff. Probably be yeast queen again too maybe. I don’t mind smelling like a bakery at work so if they gave me that role occasionally I wouldn’t complain! The other boys will be up in the top cellar where all the red ferments get going. I told them as long as I get to dig out (with a shovel over the top of the concrete fermenters) a few of the red ferments I will be happy.
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Is she a drug dealer?
10 FebI thought that getting up at 6:30 in the morning when I was over in Italy to go for a walk before work was bad…here at Henschke I am starting at 6am…that’s right, you heard me: START WORK at 6am! Hence I wake up at 5:05am (that five minutes makes a difference, I swear!), dress myself, try and look presentable, have breakfast, grab my pre-made lunch from the night before, and head out the door by 5:30am, making it to work on time. Talk about keen to work!
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We drink a drink a drink a drink
6 Feb

Tags: Barossa Valley, Wine
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- Categories Barossa, Food, Vino
Welcome to the Barossa
2 Feb
It is only my second day working and my hands are already stained a dark colour from working with barrels…Lordy Lord, help me!

Tags: Barossa Valley, Henschke, Vintage
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- Categories Barossa, Henschke, Vino, Vintage