Hickinbotham Clarendon Vineyard Brooks Road Shiraz 2014

Hickinbotham Clarendon Vineyard Brooks Road Shiraz 2014
McLaren Vale, South Australia. Intensely graceful and youthfully elegant, Brooks Road is a new resurgence of Australian Shiraz that captures the most acute aspects of the fruit. The sharp summery breeze of the high country offsets the dark, brooding berries and the bright earthiness of the red beet clusters...
Our Price$74.95

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Discount
6 to 11 $73.07
12 to 36 $71.20
37 to 64 $69.32

Further discounts available on larger quantities. Contact us for details.


The 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 Charlie Seppelt and Chris Carpenter have commenced a new era of Hickinbotham’s prestigious legacy; building upon and honoring the vineyard’s acclaimed record.

Intensely graceful and youthfully elegant, Brooks Road is a new resurgence of Australian Shiraz that captures the most acute aspects of the fruit. The sharp summery breeze of the high country offsets the dark, brooding berries and the bright earthiness of the red beet clusters. It’s all there in the glass to be had - scents of dark currants and red berries mingle with freshly excavated roots and culminate in the taste of dry dusty air on the pasture that lingeringly departs with the faintest memory of cedary oak. It’s a  lively thing that beckons you to return.

CRAFTING THE WINE
After the hand-picked Shiraz clusters were delivered from high country (210-230 metres) by Viticulturer Michael Lane, Winemaker Charlie Seppelt destemmed and sorted the berries into open fermenters. The cold soak was four days, the skins plunged four times daily, and the minimum time on skins was fourteen days. The wine was then basket pressed; its free run and pressings kept separate. To minimise filtration at bottling, four rack-and-returns were conducted over eighteen months as the wine seasoned in a mixture of Burgundy-coopered barrels.
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