Hendry Wines-Ninth Street & Vineyard Wine Markets

Event: It was a busy Monday in Augusta for Susan Ridley, partner in Hendry Winery. She made friends for the exquisite Hendry wines everywhere she went. First she attended a tasting at Vineyard Wine Market in Evans then she was off to Ninth Street Wine Market downtown. Her message was the same at both tastings, “these wines,” as she pointed to the tasting counter, “are a vehicle of expression for his vineyard. A true expression of the grape. He wants you to experience–to taste–the vineyard.”

The “he” she was referring to was George Hendry, founder and namesake of Hendry Winery.

There is no winemaker at Hendry, Ridley explained. “The Hendry point in all this is to focus on the vegetation and the land. The style is the winery’s not the winemaker’s. So you know what you’re getting in the bottle, year after year. It doesn’t change if some of the people change.”

The wines tasted Monday night reminded wine lovers what each varietal is supposed to taste like. You could taste the grapes and the land coming through, with no interference from the winemaker. When California wine first became a big deal 40 years ago, the best wines were made by small family wineries. That’s what Hendry Wines have captured, much to the delight of wine drinkers.

“Susan Ridley became a partner in the Hendry Winery in 1995. She and her husband Tom have been George’s neighbors for over thirty years and also have a small vineyard. In 1995, Susan retired from her career as director of the nutrition department in a large San Francisco medical center to develop the Hendry brand and manage winery sales and marketing. Her enthusiasm and warmth are infectious and she makes friends for Hendry wherever she goes.”–Bio from the Hendry Website

Where: Ninth Street Wine Market, 12 Ninth Street, Augusta, GA 30901
When: Monday, Feb. 8th, 2010, 6:30-8:00 pm
Where: Vineyard Wine Market, 4414 Evans to Lock Road, Evans, GA. (706) 922-9463
When: 4:30-6:00 pm

Here are the wines that were presented:

Hendry Pinot Gris 2007
Notes: Whole cluster pressing was used and the juice was fermented in stainless steel at temperatures ranging from 56º to 59ºF. The fermentation required several weeks to complete. When alcoholic fermentation was completed, the wine remained in stainless steel until bottling…. Delicate aromas give away little of the juicy mineral, nectarine and lime peel palate of this lightly floral wine. Finishes with mineral and a characteristic Pinot Gris edge. Refreshing acidity and a richness of texture, this wine is a fine match for shellfish and lighter foods. Alcohol is 13.9 . 1000 cases produced.–The Hendry Website
Year: 2007

Tasting notes: This is an incredible Pinot Gris, unlike most others on the market. It is very light and crisp, with delicate citrus flavors.

Hendry Rose 2008
Notes: The 2008 Rosé is the result of a saignée of both Zinfandel and all of the grapes used in our Red Wine: Cabernet Sauvignon, Cabernet Franc, Petit Verdot, Merlot and Malbec, along with just a little bit of Primitivo.

The wine had a long, cool fermentation in small bins to preserve bright fruit flavors, followed by five months in stainless steel before bottling. No oak, no malolactic fermentation, no residual sugar. Fermented dry, with light peachy and floral aromas, and strawberry, citrus and pink grapefruit on the palate.

Two words: fish tacos. A couple of us in the office (ok, there are only a couple of us in the office) are big fans of a little fish taco shop down the street, and we were curious as to which of the new spring wines would be the best match, so we lined them all up and put them to the test. My money was on our citrusy Albariño, which was very good, but it was the Rosé that emerged victorious, bright and juicy enough to stand up to the saucy, salsa-y, fresh taco. Just FYI. You never know when that’s going to come up.

As George (Hendry) puts it, this is a “screen-porch” wine, made for warm-weather drinking, well-chilled, with simple foods. The alcohol is 13.5%. 650 cases produced.–The Hendry Website
Year: 2008

Tasting notes: The first taste will surprise you. It is one of the driest rose wines around. Very good fruit, but bone dry.

Hendry Barrel Fermented Chardonnay 2005
Notes: It was whole-cluster crushed, barrel fermented sur lie and aged in 50% new French oak barrels for approximately 11 months. It was not allowed to go through malolactic fermentation, which is very important for retaining its food-friendly malic acidity.

Complex aromas of stone and tropical fruits, oak and spice. Full mouthfeel, despite the lack of malolactic. Creamy and nutty multidimensional palate, with mango and custard, biscuit and mineral. Long, finish with cleansing acidity.

Alcohol 14.1%. 2430 cases produced. 240 half bottles–The Hendry Website
From: Napa, California
Year: 2005

Tasting notes: This is another surprising, amazing wine. It’s what California Chardonnay used to taste like before all the big wineries started tricking it up. Despite all the time it spends in oak, the wine has very little oaky characteristic. You can barely detect a whiff of oak. Instead, it’s all smooth, mellow fruit, with a crisp edge. Two years of bottle aging really mellows out the oak and integrates it nicely with the fruit.

Hendry Pinot Noir 2007
Notes: Alcoholic fermentation was completed in approximately one week using natural yeasts. At dryness, the wine was pressed and put into barrels for malolactic fermentation. Aging was 11 months in 100% French oak barrels, approximately 50% of which were new. The 2007 Pinot Noir entices with classic aromas of cherry, earth, leather and baking spice. Cocoa, ripe cherries and toast continue to emerge with further exposure to oxygen in the glass. The palate confirms aromatic hunches, along with good body, firm structure and palate-piquing acidity. This wine would lend itself beautifully to richer fish, such as grilled or cedar-planked salmon, herbed squab or quail, or a wild mushroom risotto. Alcohol: 14.1 %. 1100 cases produced. –The Hendry Website
From: Napa, California
Year: 2007

Tasting notes: Even Pinot haters will love this wine. It captures the essence of the Pinot Noir grape without the gimmicks some large producers use to “enhance” the harvest. These grapes need no enhancing, and Hendry is smart enough to know that. It is an excellent food wine.

Hendry Blocks 7 & 22 Zinfandel 2006
Notes: The alcoholic fermentation was completed in approximately ten days in closed stainless steel fermentation tanks. The wine was then pressed and put into barrels for malolactic fermentation. Aging was fifteen months in 100% French oak barrels, approximately one third of which were new….Long-time fans of Block 7 will recognize the familiar clone 2 chocolate-covered cherry and berry nose on this wine. The bright mouthwatering fruit aromas are accented by chocolate, spice and floral notes. On the palate, the wine has body, bright acidity and a comfortable amount of structure, with the fine-grained and subtle tannins that are characteristic of Block 7. 15% alcohol. 2000 cases produced –The Hendry Website
From: Napa, California
Year: 2006

Tasting notes: Hendry started out making Zinfandel, and it’s still one of their best. This Zin has all the bright fruit flavors without the heavy, jammy taste of some big Zins. Even with 15% alcohol, the fruit does not overpower. It is one of the best food Zins around.

Hendry Cabernet Sauvignon 2005
Notes: Each year, George (Hendry) strives for a Cabernet with elegance and balance, and one which reflects the character of the vineyard and the vintage. This is the last of our 2005 wines to release, and it follows the tendency of the wines from this vintage to have a lush, deep, forward palate and dense aromatics. This young wine shows violets, licorice, chocolate, cigar box and cassis on the nose, with a full, velvety texture, dusty fine-grained tannins and a firm finish. 100% Cabernet Sauvignon. Aged for 18 months in 100% new French oak barrels. Drinkable now, with potential to cellar for 10+ years. Alcohol is 14.5%. 2305 cases produced.–The Hendry Website
Year: 2005

Tasting notes: This has all the greatness and complexity of other Napa Cabs selling for $200 or more. Wonderful fruit combines with great structure to produce a super star wine. This is one you could afford to drink with a nice dinner and a wine you would be proud to serve at any special occasion.