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Hickinbotham The Peake Cabernet-Shiraz 2015

Other Red Blends from McLaren Vale, Australia
  • RP97
  • JH97
  • WS93
750ML / 14.5% ABV
Other Vintages
  • JH96
  • RP95
  • WS93
  • JS93
  • JS93
  • WS93
  • RP92
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750ML / 14.5% ABV

Winemaker Notes

A gastronomic luxury of rare style and intensity, this beautiful wine is fine, supple and utterly satisfying; evoking notes of blackberry, ripe fig, and Arabic coffee. It retains an unlikely softness given its serious long-term potential; its silky elegance is deceptive: there's enough form in this bottle to carry it for decades.

Blend: 56% Cabernet Sauvignon and 44% Shiraz.

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
A blend of 56% Cabernet Sauvignon and 44% Shiraz, the 2015 The Peake Cabernet Shiraz has a deep garnet-purple color and a profound nose of baked cherries, blackberry coulis and blueberry compote with hints of cedar, violets, dark chocolate and a waft of wild thyme. Full-bodied, rich and opulent, it has a seductively complex and plushly textured palate, with tons of black fruit and spice layers, finishing long and perfumed.
JH 97
Australian Wine Companion
Take the best parcels of cabernet sauvignon from Trueman, same for Brookes Road shiraz, a 56/44% blend respectively, and another selection at the final assemblage to ensure it's the best of the best. Yep that works. It's morphed into a harmonious entity. Complex, detailed on every level with powdery tannins, cassis, dark plums, cured meats and spice, very refreshing, full-bodied, deep and superbly balanced.
WS 93
Wine Spectator
Vibrant and juicy, with blueberry and raspberry flavors that sing out amid a chorus of espresso, green tea, white pepper and sage details. Spice notes linger on the long, expressive finish. Drink now through 2028.
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Hickinbotham

Hickinbotham

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Hickinbotham, 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.

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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.

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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.

SOU927061_2015 Item# 518808