The meticulous Henschke viticultural management has breathed new life into the ancient, venerable Hill of Grace vineyard. The original double storey cellar, built into the side of the hill in time for the 1868 vintage, has been added to throughout the generations. Now covered with ivy, the stone building retains an old world charm with its open fermenters and winemaking memorabilia on display. Grapes are picked early to mid April at a sugar level of around 24 Brix, there is always a good acid/pH balance in the fruit. Henschke try not to overhandle Hill of Grace by excessively racking, treating with sulphur or unnecessary fining, techniques which are standard practice in the production of rich, full bodied reds.