HICKINBOTHAM PEAKE CABERNET SAUVIGNON SHIRAZ 750ML @ Deerfoot City [1030625]
Hickinbotham Clarendon Vineyard covers a steep cut of country from the ridgetops above the village of Clarendon to the Onkaparinga River in the gorge below. Since its establishment in 1971, the Hickinbotham Vineyard has become a part of Australia’s wine heritage, supplying fruit to produce many of Australia’s greatest wines. Breathing new life into this historic vineyard, winemakers Chris Carpenter and Peter Fraser are forging a new era of Hickinbotham’s prestigious legacy: building upon and honouring the vineyard’s acclaimed pedigree.
The winemaking follows much of the same regime as for the Brooks Road Shiraz and Trueman Cabernet Sauvignon batches. The best blocks and barrel selections are chosen for this traditional Australian blend. The two varieties were hand-picked, destemmed and fermented separately. Berries were cold soaked and pumped over daily with a minimum of 17 days on skins. The free run went directly to barrel and no pressings were included in the Shiraz. The Cabernet matured for 15 months in fine-grained Bordeaux barrels while a mixture of puncheons and barriques were used for the Shiraz. The finest lots from each variety were selected and blended together shortly before bottling.
$124.99
HICKINBOTHAM PEAKE CABERNET SAUVIGNON SHIRAZ 750ML @ Deerfoot City [1030625]—
$124.99
Description
Hickinbotham Clarendon Vineyard covers a steep cut of country from the ridgetops above the village of Clarendon to the Onkaparinga River in the gorge below. Since its establishment in 1971, the Hickinbotham Vineyard has become a part of Australia’s wine heritage, supplying fruit to produce many of Australia’s greatest wines. Breathing new life into this historic vineyard, winemakers Chris Carpenter and Peter Fraser are forging a new era of Hickinbotham’s prestigious legacy: building upon and honouring the vineyard’s acclaimed pedigree.
The winemaking follows much of the same regime as for the Brooks Road Shiraz and Trueman Cabernet Sauvignon batches. The best blocks and barrel selections are chosen for this traditional Australian blend. The two varieties were hand-picked, destemmed and fermented separately. Berries were cold soaked and pumped over daily with a minimum of 17 days on skins. The free run went directly to barrel and no pressings were included in the Shiraz. The Cabernet matured for 15 months in fine-grained Bordeaux barrels while a mixture of puncheons and barriques were used for the Shiraz. The finest lots from each variety were selected and blended together shortly before bottling.
