Hickinbotham - Clarendon Vineyard

Shit the nest! Second release of a straight Cab Franc from Hickinbotham, and it’s a beauty. Ripe dark raspberry, pencils and fine spicy biscuit oak, good perfume, a smattering of sweet dusty herbs and mint. It’s packing in plenty of ripe red and black fruit, roasted red pepper, feels supple and firm at once, and has a great sense of energy too. It’s succulent yet controlled. It lays on the charm and doesn’t let go. Of all the 2018 Hickinbotham releases, this is the wine that speaks to me most clearly. It’s exceptional. 96 Points | Gary Walsh, Wine Front. 

From the '71 contour plantings, hand-picked, 50% crushed, 40% destemmed, 10% whole bunch, gentle extraction during 18 days on skins, no pressings used, 6 months on lees, then racked to foudre and puncheons (30% new) for 9 months. This oak use will continue in all releases post '18. Extremely complex and intense, but perfectly balanced red and black fruits, tannins a feature. 98 Points | James Halliday.

Fine-grained tannin. Sweet, ripe fruit. Creamy mouthfeel. And while it all feels controlled, it feels luxurious throughout, perfumed, plush, those kind of vibes. There are sweet herb/tobacco-like characters here too and sophisticated, smoky edges. It’s still coming together but the fine spread of tannin, gorgeous flavour and reach through the finish all spell (high) quality. 95 Points | Campbell Mattinson, Wine Front.

Grown on a vineyard planted in '71. This is a superb cabernet. Dusty, dry and herbal but awash with sweet, boysenberried, blackcurrant-drenched fruit. It lays down oodles of flavour, not to mention tannin, but it's fragrant and frisky at the same time. One sip and you can't let go; it has you in its thrall. 97 Points | Campbell Mattinson.

I think this is maybe the best Trueman I can recall tasting. It’s true, man. There’s certainly a Napa-esque lushness about this, and the Cabernet Franc. Dark chocolate, ripe blackberry, flowers, garden herbs, spicy biscuit oak. It’s full-bodied, but not heavy, a flood of dark and persuasive flavour, cocoa richness of tannin, baking spices and sage, and a powerful finish, layered in with sweet tannin and surprising freshness. Exemplary Cabernet here. 95+ points. | Gary Walsh, Wine Front.

From vines planted in '71. Hand-picked, destemmed, fermented separately on skins for 18 days, matured for 15 months in high quality French barrels. The best shiraz and cabernet are selected to showcase this long-time Australian blend. If there's a better one, I haven't seen it. This is a beautiful wine, red and black fruits holding hands as they so brilliantly throw off the shackles of the hot vintage. 99 Points | James Halliday.

Hickinbotham's flagship 2018 The Peake Cabernet Shiraz checks in as a blend of 55% Cabernet Sauvignon and 45% Shiraz. Aged in 50% to 60% new French oak, the Shiraz component is drawn from the "drippings"—not the free-run that comes off the skins immediately, but not pressings, either. The two varieties complement each other, with the Shiraz adding richness of texture—a certain lushness and velvety feel that the pure-Cabernet Trueman is missing. Cassis and raspberry notes combine with hints of cedar and vanilla, mint and dried spices. Medium to full-bodied, this is velvety, rich, long and complete, just a joy to drink. Drink 2021-2035. 97 Points. Joe Czerwinski, The Wine Advocate.

This isn’t released until July 2020 but if Australian cabernet shiraz blends are to your liking then this release is worth jumping on as soon as you can. It’s a seriously good wine. Its volume and silken mouthfeel announce themselves from the first sip but then the long chains of tannin, tobacco and dust and floral-like highlights, and compelling length serve to seal a quite wonderful deal. This is hearty, full-bodied Australian red wine in all its glory. It’s built on redcurrant, plum, blackcurrant and cloves and the mouthfeel/length combination here is really quite something. 96+ Points | Campbell Mattinson, Wine Front.