Hewitson Wines

Miss Harry 2010

"It's soft, smooth and fleshy, with satisfying depth"
Huon Hooke, Gourmet Traveller Wine on Feb-2013

90 points
Dean Hewitson's GSM is medium bodied, smooth and more mild mannered than most of its kind. Black fruits, spices, black olive and a dash of herbs to sniff. It's soft, smooth and fleshy, with satisfying depth.

"genuine elegance and refinement"
Jeremy Oliver, The Australian Wine Annual on Jan-2013

93 points.
Sweet, heady scents of red cherries, raspberries, rose garden, cloves and cinnamon precede a silky, luscious palate of genuine elegance and refinement. Bright, spicy flavours of juicy dark berries and plums wrapped in dusty, fine-grained tannins finish savoury, with lingering notes of licorice and sour cherries. Fresh, balanced and likely to develop charming complexity.

"medium-bodied, smooth and mild-mannered"
Huon Hooke, The Sydney Morning Herald on Nov-2012

90 points

Dean Hewitson's GSH (grenache, shiraz, mourvèdre- with splashes of cinsault and carignan) is medium-bodied, smooth and mild-mannered. Black fruits, spices, black olive and herbs to sniff. It's soft, smooth and fleshy, with satisfying depth. Now to 2025. 14 per cent alcohol.

"firm tannins and a fresh finish"
James Suckling on Aug-2012

91 points

Some berry and chocolate character on the nose and palate. Medium to full body, with firm tannins and a fresh finish. Subtle and very drinkable. Better in 2013. From Grenache, Shiraz, Mouvedre, Carignan and Cinsault. Screw cap.

"The only question is why it is so underpriced."
James Halliday's Australian Wine Companion 2013 on 25-Jul-2012

Rating: 94 points

Predominantly grenache and shiraz, with small amounts of mourvedre, carignan and cinsaut, sourced from 25 separate vineyard plots, five over 100 years old, half of the remainder over 50 years old. Medium-bodied, there is wonderful tension between the array of predominantly black fruits and the savoury tannins on the finish. The only question is why it is so underpriced.

"excellent clarity and persistence"
Stephen Tanzer's International Wine Cellar on Jul-2012

91 points

(made from a blend of grenache, shiraz, mourvedre, carignan and cinsault): Bright ruby. Aromas of blackberry, candied cherry and Asian spices, with suave floral and anise nuances adding complexity. Juicy and broad on the palate, offering intense dark berry flavors lifted by zesty acidity. Becomes spicier with air and finishes with excellent clarity and persistence, leaving fruitcake and cherry-cola notes behind.

"...a plenty of ripe, expressive warm berry flavors..."
Lisa Perrotti-Brown, Robert Parker's The Wine Advocate on Mar-2012

Rating: 89 points

Blended of Grenache (44%), Shiraz (39%), Mourvedre (9%), Carignan (4%) and Cinsault (4%), the 2010 Miss Harry has a medium-deep garnet-purple color and notes of warm plums, mulberries and blackberry preserves over allspice, tar and vanilla. Medium to full bodied, it has a plenty of ripe, expressive warm berry flavors with crisp acid and a long spicy finish. Drink it now through 2017.

"...beautifully balanced..."
Huon Hooke, The Sydney Morning Herald on 15-Nov-2011

Rating: 91/100

This stalwart grenache, shiraz, mourvèdre blend includes a touch of carignan and cinsault this year. It's medium-bodied, beautifully balanced and not at all your typical Barossa blockbuster. The aromas of cherry and plum breathe to reveal pepper and spices. Elegant, soft and seamless. Now to six years. 14 per cent alcohol. Food: Game-and-mushroom pie.

"Raspberry rope, summer berries, florals and spice - a pretty wine."
Gary Walsh, The Wine Front on 09-Nov-2011

Rated : 91 Points

A blend of Grenache (44%), Shiraz (39%), Mourvèdre (8%), Carignan (4%) and Cinsault (4%) that I tasted alongside the (presumably) sold out 2009 vintage (I'll review it anyway). I liked them pretty much equally. Also interesting to note that Mattinson has not reviewed a Miss Harry since V2003. Was it something that she said?

Raspberry rope, summer berries, florals and spice - a pretty wine. It's evenly weighted and lively with light faintly gritty tannin and a little dried herb on the finish. Smashable now, but I reckon it will be better again in a year or two when it builds a little more complexity and savouriness.

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