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Hickinbotham The Peake Cabernet-Shiraz 2014

Other Red Blends from McLaren Vale, Australia
  • JH96
  • RP95
  • WS93
  • JS93
14.5% ABV
  • WS93
  • JS93
  • RP92
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14.5% ABV

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.

Critical Acclaim

All Vintages
JH 96
Australian Wine Companion
Exceptionally potent and powerful, initially giving the (false) impression its alcohol is more than 14%. Retasting brings it back into perspective, the two varieties bonded, yet each preserving its varietal integrity and structural architecture. A classic Australian blend of exceptional quality, destined to outlive most who taste it.
RP 95
Robert Parker's Wine Advocate
A blend of 56% Cabernet Sauvignon and 44% Shiraz, the Hickinbotham 2014 The Peake Cabernet Shiraz has a deep garnet-purple color and very spicy with warm red and black fruit preserves, mocha, vanilla and yeast extract, with a touch of lavender. This blend is firm, rich, full-bodied and concentrated in its very spicy, fruity profile. It also has a long finish.
Rating: 95+
WS 93
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.
JS 93
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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Hickinbotham

Hickinbotham

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Hickinbotham, McLaren Vale, Australia
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Vines in the Clarendon area were first planted in 1858 by the area’s first settlers. While part of the McLaren Vale GI, Clarendon is a distinct subregion located in the very north, on the edge of the Adelaide foothills. Its elevation of 820 feet above sea level affords it cooler temperatures than most of McLaren Vale, providing it with the unique diurnal weather patterns that mirror the great wine-growing regions of the world.
Hickinbotham Clarendon Vineyard was established by Alan Hickinbotham in 1971, when he planted dry-grown Cabernet Sauvignon and Shiraz in contoured rows on the sloping site. The 200-acre vineyard has since become part of Australia’s winemaking heritage, supplying fruit to produce many of Australia’s greatest wines including Penfolds Grange Hermitage and Hardy’s Eileen Hardy.
Breathing new life into this historic vineyard, Winemakers Charlie Seppelt and Christopher Carpenter have commenced a new era of Hickinbotham’s prestigious legacy. The inaugural 2012 vintage under Carpenter and Seppelt has built upon the vineyard’s acclaimed record with their highly commended offerings of Merlot, Shiraz, Cabernet Sauvignon, and halo tier Cabernet-Shiraz blend named ‘The Peake’ after the founder of Clarendon – Sir Edward John Peake.

McLaren Vale

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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 with Grenache and Mourvèdre, these hot-climate wines are deeply colored and high in extract and alcohol 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.

Other Red Blends

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended 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. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a 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.

RGL7101466X3R_2014 Item# 202658