Fermented with wild yeast over 16 days on skins, then aged for 15 months in French barriques (60% new) before spending a few months in old foudre after blending. Reveals notes of mocha, coffee bean, and damson plum, with finely integrated herb-crusted tannins. Full-bodied yet balanced with a refreshing herbal touch.

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

Halliday Rating: 92 points