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Clarendon Hills Hickinbotham Grenache 2006

Grenache from McLaren Vale, Australia
  • RP94
  • WS92
14.5% ABV
  • RP93
  • JH93
  • RP93
  • WS92
  • RP93
  • WS92
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3.6 15 Ratings
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3.6 15 Ratings
14.5% ABV

Winemaker Notes

Deep Ruby – greater density of color than the Clarendon. Ripe black fruits of raspberry and blackberry radiate this fruit driven nose. Slight rose petal and kirsch characters in the background offer definition to the otherwise roundness of the plush berry basket nose. Great integration of flavor within the seamless tannin makes for a rounded, forward drinking and weighty style. Freshness and clarity.

Critical Acclaim

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RP 94
Robert Parker's Wine Advocate
The 2006 Grenache Hickinbotham Vineyard offers more aromatic complexity as well as several years of aging potential.
WS 92
Wine Spectator
Silky and generous. A lithe mouthful of mineral-accented blackberry and cherry flavors, weaving exotic spice notes through the long, expressive finish.
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Clarendon Hills

Clarendon Hills

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Clarendon Hills, , Australia
Clarendon Hills
Clarendon Hills is a small family-run winery based in Clarendon, South Australia. The company was founded by biochemist, Roman Bratasiuk, in 1990. The story of Clarendon Hills is one of passion, dedication and commitment to exception wine. It all began when this biochemist and wine lover decided to produce his own wine. Though he'd never trained as a winemaker, Roman let himself be guided by his refined palate and scientific knowledge. Following his favorite producers and preferred styles, Roman sought to make a version of the wines he loved.

Champagne

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Associated with luxury, celebration, and romance, Champagne is home to the world’s most prized sparkling wine. In order to be labeled ‘Champagne’ within the EU and many New World countries, a wine must originate in this northeastern region of France and adhere to strict quality standards. Made up of the three towns Reims, Épernay, and Aÿ, it was here that the traditional method of sparkling wine production was both invented and perfected, birthing a winemaking technique as well as a flavor profile that is now emulated worldwide. Well-drained limestone chalk soil defines much of the region, lending a mineral component to the wines. The climate here is marginal—ample acidity is a requirement for sparkling wine, so overripe grapes are to be avoided. Weather differences from year to year create significant variation between vintages, and in order to maintain a consistent house style, non-vintage cuvées are produced annually from a blend of several years.

With nearly negligible exceptions, three varieties are permitted for use in Champagne: Chardonnay, Pinot Noir, and Pinot Meunier. These can be blended together or bottled varietally, depending on the final style of wine desired. Chardonnay, the only white variety, contributes freshness, delicacy, and elegance, as well as bright and lively acidity and notes of citrus, orchard fruit, and white flowers. Pinot Noir and its relative Pinot Meunier provide the backbone to many blends, adding structure, body, and supple red fruit flavors. Wines with a large proportion of Pinot Meunier will be ready to drink earlier, while Pinot Noir contributes to longevity. Whether it is white or rosé, most Champagne is made from a blend of red and white grapes—and uniquely, rosé is often produce by blending together red and white wine. A Champagne made exclusively from Chardonnay will be labeled as ‘blanc de blancs,’ while one comprised of only red grapes are called ‘blanc de noirs.’

GZT4730917_2006 Item# 118362

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