Winemaker Notes
This is the most immediately impressive, seductive, comforting luxury of the 2014 Hickinbothams. It reacts faster to an airing in the decanter, mellowing nicely, but may well outlive the three varietal wines. Not an accurate reflection of either of its component varieties, this is a drink of a different order again, like a variety all its own: something new that grew rather than any varieties old and blended.
Vegan
Professional Ratings
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Robert Parker's Wine Advocate
The 2014 The Peake Cabernet Shiraz leads with blood plum and cassis, licorice and layered cocoa. It comprises 56% Cabernet Sauvignon and the balance Shiraz. The wine was made with Charlie Seppelt (he handled most/many/much of the Shiraz decisions). On the palate, the wine is silky, spicy and attractively fresh. It's leafy too, with sweet tobacco and tapenade to close. These are wines that need to age, and it is displaying that comfortability and grace here today, almost 12 years from its harvest. 2014 was hot in South Australia, and yet the wine retains an attractive coolness and mineral drive through the finish. It is very good. The wine will likely live for longer than the stated window. 14% alcohol.
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Wine Enthusiast
Heady aromas of black currant, rhubarb, old library books and Chinese five spice are backed by an earthy spine. The palate of this full-bodied wine is a lovely balance of richness and restraint, with earthy, savory elements ensconced in velvety, fine-grained tannins. Enjoy with Moroccan lamb.
Editors' Choice -
James Suckling
The nose here is refined, showing freshly picked blackberries, oyster shell, slate and a hint of undergrowth. Full body, grainy tannins and a chewy finish. Screw cap.
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Wine Spectator
Rich and luxurious, featuring a full, velvety frame, oozing with notes of milk chocolate, coconut cream pie and nutmeg. The core is fresh and juicy, with cherry flavors. Shows plenty of spice on the long, expressive finish. Drink now through 2035.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône Blends, these hot-climate wines are deeply colored and high in extract with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style.
Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.