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Hickinbotham Trueman Cabernet Sauvignon 2016

Cabernet Sauvignon from McLaren Vale, Australia
  • JS95
  • RP94
  • WS94
  • W&S93
  • D92
750ML / 14.5% ABV
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  • JS92
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750ML / 14.5% ABV

Winemaker Notes

This is the most homogenized, smoothly-assimilated Cabernet in recent years from Hickinbotham, reminiscent of those made by Stephen Hickinbotham in the early 'eighties. While its aromas of bergamot and blueberry have yet to lock in and settle, the palate's already there: fine, fresh and strapping. It's an elegant, savory wine now, but will smooth out and flesh up to memorable opulence with a decade or two in the cellar.

Critical Acclaim

All Vintages
JS 95
James Suckling
A fresh and fragrant cabernet with violets and dark rose-like floras, cassis and blueberries. There is also a decent serving of spicy oak in the mix. The palate is smoothly arranged on sheets of formidably strong tannins, which are carried seamlessly into the finish. A stunning cabernet. Best from 2022. Screw cap.
RP 94
Robert Parker's Wine Advocate
The inky purple 2016 Trueman Cabernet Sauvignon is a super effort. It boasts intense, classic aromas of pencil shavings and cassis on the nose, then delivers rich waves of velvety but structured fruit on the full-bodied palate. If there's any complaint, it's that it's perhaps a bit too monolithic, but it's a young wine and should add layers of complexity given enough time in the cellar. It's not unapproachable now, but it probably won't fully hit its stride for at least five years and then be drinkable for at least a decade after that.
WS 94
Wine Spectator
Juicy and vibrant, showing terrific purity to the raspberry and black cherry flavors at the polished and refined core, with supple tannins and details of Earl Grey tea, violet and toasted cumin. Impressive for the seamless harmony and the creamy texture, this shows a tug of grip from the tannins on the finish. Drink now through 2035. 2,650 cases made.
W&S 93
Wine & Spirits
There’s a sense of coolness to this wine, from the deep, rosy black-cherry color to the foresty fruit—black plum and blackberry with an evergreen edge. That freshness includes a gingery spice and the scent of asphalt after a rain. This is a balanced, medium-weight cabernet, delicious with duck, or with meaty roast eggplant.
D 92
Decanter
Very unusual mix of marzipan, dry chocolate and blackcurrant. It is quite tannic, but does have some violet scent and sap to lift it. Sarah Jane Evans: Textbook aromas: blackcurrant with a hint of green pepper. This is a modern and glossy approach to Cab. Fleshy blackcurrants and a firm undertone of cedar. Tina Gellie: Quite a jammy Cab, but still has that cassis and green pepper note, plus soft vanilla oak and grippy tannins.
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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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Cabernet Sauvignon

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A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon from the Napa Valley is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines.

In the Glass

High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

Perfect Pairings

Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

Sommelier Secrets

Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

SOU927057_2016 Item# 524383