This shiraz exemplifies the characteristics of a warm-climate wine: full-bodied and plush yet maintaining a sense of freshness and balance. The grapes were handpicked and gently extracted over a three-week period on skins. After eight months of maturation in oak (with 30% new oak), the wine was blended and transferred to an old 25L foudre and a concrete egg for an additional 10 months. The resulting wine offers notes of raspberry coulis, clove, star anise, and black plum, with impeccably managed tannins providing a fine line of savory chewiness. The freshness of the wine is bright and accompanied by a hint of salinity.

Alan Hickinbotham established his eponymous vineyard in 1971, planting dry-grown cabernet sauvignon and shiraz. His father, Alan Robb Hickinbotham, was a co-founder of the oenology diploma at Roseworthy in 1936. The estate was purchased by Jackson Family Wines in 2012 and operates independently from its Yangarra Estate Vineyard. Since 2019, the vineyard has been managed according to organic and biodynamic practices.

Halliday Rating: 95 points