Kennedy Vintners
Heathcote, Victoria
by Gerard Kennedy & Glen Hayley
"We spent our childhood on farms and have a genuine love for the land and the way of life."
Since their first vintage in 2005, the Kennedys have aimed to express the famed Cambrian soil of the Mount Camel Range in Heathcote with a more European style. Restrained, elegant and savoury, a style being increasingly favoured today, the wines were a stark contrast to the typical jammy bombs of the early 2000's.
John and Patricia Kennedy have farmed in the Corop area since 1981,
initially growing tomatoes and grain. In 2001 they snapped up prime real estate on the upper east-facing slope of Mt Camel Range, a ridge which marks the Heathcote fault lifted up almost 550 millions years ago (Cambrian period) exposing volcanic rock comprised mostly of greenstone and seafloor basalt.
This rock has weathered to produce well draining, fertile, iron rich red soil, and along with the elevation and prime east facing aspect, produces intensely flavoured fruit at a lower beaume.
Son and Winemaker Gerard, is a geologist by training, so the fascination and focus on the influence of this rich soil composition has on the vines runs deep. As such when it comes to the winery there is a more hands off approach, all wild ferments, no fining or filtration and minimal added SO2.
You'll find young, bright and fresh expressions in the Henrietta range
2021 Henrietta Rosé
50/50 Mourvedré/Nero planted in '07, wholebunch pressed, long low temp ferment in stainless with late minor battonage. Rested in stainless on lees, only racked before bottling.
2021 Henrietta Tempranillo
Also from 2007 plantings, 100% destemmed, cold soak before a week in stainless open top fermenter with gentle plunging and off to old french oak.
2019 Henrietta Shiraz
Shiraz planted in 2002/2003, treated much the same as Tempranillo with some additional brief pumpovers.
Elegance and restraint is practised in the namesake range. Textured and savoury.
2021 Kennedy 'Pink Hills' Rosé
100% Mourvedré wholebunch pressed to old french oak for ferment, subsequent resting in barrel for 5 months on lees and only racked at bottle.
2017 Kennedy Shiraz
Shiraz picked from the highest parcels at 12.8 beaume, seeing skins for 15 days with a small portion of wholebunch, 12 months in french barriques and two years in bottle before release.
Greater complexity and intensity while remaining graceful and supple.
2016 Cambria Shiraz Reserve
The flagship Shiraz, picked with slightly greater concentration at 13.5 beaume, 20 days on skins with a touch more wholebunch, off to french barriques for 18 months and two years in bottle before release.
