Hewitson Cask 66 Barossa Valley Shiraz 2024
Dean Hewitson, affectionately known as the Mad Hatter, has been nurturing vines and harvesting grapes since he was a child. They fascinated him! No surprise that he chose to become a winemaker, studying at Australia's famous Roseworthy College, then practising his skills in Bordeaux, Beaujolais and Champagne, plus a couple of prestigious stints in Oregon’s Willamette Valley and Piccadilly Valley in the Adelaide Hills.
He also developed a passion for very old vines – his most venerable rows date back to an amazing 1853. Today, his small winery is located in the heart of the Barossa Valley, at 66 Seppeltsfield Road, referenced in the name of this very special release red.For Hewitson Cask 66 Shiraz, Dean ferments each batch of grapes separately, then ages in French oak casks for 18 months, before making a final barrel selection. This is a sensational red, awarded 98 points by three critics and one which Ray Jordan described as “quite sublime”.
Dean Hewitson, affectionately known as the Mad Hatter, has been nurturing vines and harvesting grapes since he was a child. They fascinated him! No surprise that he chose to become a winemaker, studying at Australia's famous Roseworthy College, then practising his skills in Bordeaux, Beaujolais and Champagne, plus a couple of prestigious stints in Oregon’s Willamette Valley and Piccadilly Valley in the Adelaide Hills.
He also developed a passion for very old vines – his most venerable rows date back to an amazing 1853. Today, his small winery is located in the heart of the Barossa Valley, at 66 Seppeltsfield Road, referenced in the name of this very special release red.For Hewitson Cask 66 Shiraz, Dean ferments each batch of grapes separately, then ages in French oak casks for 18 months, before making a final barrel selection. This is a sensational red, awarded 98 points by three critics and one which Ray Jordan described as “quite sublime”.
