Profiles
Hentley Farm
In the 1990’s, Keith and Alison Hentschke began a journey to find the best earth in the Barossa to grow wine. Engaging local winemakers and soil scientists, their research took them to the red brown soils of the western Barossa. A parcel of land dominated by an overgrown homestead became the site of Hentley Farm, and in 2002 the first Hentley Farm Wines were released. The cellar door and restaurant are located in the original farmhouse. Executive chef Lachlan Colwill embodies Hentley’s passion for discovery and the region’s hidden secrets. He can be seen out foraging for ingredients in the fields and gullies of Hentley Farm.