Hickinbotham Clarendon Vineyard covers a steep territory from the ridgetops of Clarendon to the Onkaparinga River below. Since its establishment in 1971, the vineyard has played a vital role in Australia’s wine heritage, supplying fruit for many of Australia’s most iconic wines. It was not until 2012 that fruit from the vineyard was bottled under its own label, Hickinbotham Clarendon Vineyard.
"This is a weighty merlot. It’s also a firmly structured one. Mulberry, redcurrant, coffee beans and saltbush notes merge into dark chocolate and earth. There will be no complaints of this wine’s depth, or spread, or tannic framework, though it may (or may not) lack some x-factor. This latter comment is of course in the context that x-factor is a near impossible demand to make of a wine; given that it’s impossible to define, and that you only know it when you see it. In any case there’s ample weight on this wine’s bones, and it’s all delivered in svelte form." 93pts | Campbell Mattinson | WineFront
"Wild fermented with 16 days on skins; 15 months in French barriques (60% new) before a couple of months in old foudre, post blending. Mocha, coffee bean, damson plum and a slither of herb-crusted tannins, beautifully managed. A full-weighted wine, with a lilt of herbal freshness. As good as merlot gets on these shores." 92pts | Ned Goodwin | Wine Companion
Vegan Friendly | Organic Farming
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