Hickinbotham The Peake Cabernet-Shiraz 2013
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Wine Spectator
Notes of chocolate-covered coffee bean add richness to the ripe blackberry and plum flavors, with fragrant details of dried violet and cigar box complementing the savory notes of meaty black olive on the finish. Shows plenty of intensity and focus, offset by fleshy tannins. Drink now through 2030.
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James Suckling
The most powerful, complete and long of the four 2013 wines tasted, this has a heady mix of liquorice, cassis, toasty oak spices and crushed purple flowers, really fresh, smells concentrated and full of ripe dark purple and black fruits – cassis, plum and blackberry, some redder fruits here too. The palate has a powerful core of deep tannin with density and depth, really assertive and long, immense composure, a superb wine with clarity, refined power and length. Best from 2022.
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Robert Parker's Wine Advocate
A blend of 57% Cabernet Sauvignon and 43% Shiraz, the deep garnet/purple 2013 The Peake Cabernet Shiraz has pronounced cassis, mulberry and plum aromas with cedar, menthol, pencil lead and bay leaf with crushed stone hints. Medium to full-bodied and intense, there is a full-on wall of fruit in the mouth supported by a solid backbone of grainy tannins and enough acid freshness on the long finish.
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Robert
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James
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First planted in 1971 to dry-farmed Cabernet Sauvignon and Shiraz, Hickinbotham Clarendon Vineyard sits in the hills of Clarendon, at the upper limit of Australia’s revered McLaren Vale winegrowing region. The vineyard historically produced fruit for many of Australia’s iconic producers like Penfolds, Hardy’s, and Clarendon Hills, and was not bottled under its own label until 2012.
The confluence of the hills, ocean and ancient earth – the vineyard sits atop a 75 million-year-old geology – has a strong influence on the style of wines made here. Under the helm of winemakers Christopher Carpenter and Peter Fraser – and viticulturer Michael Lane – Hickinbotham Clarendon Vineyard employs organic and biodynamic farming practices to produce a range of highly distinctive and powerful red wines. Its flagship wine, The Peake, is a blend of Cabernet Sauvignon and Shiraz – a style that embraces a famous part of Australia’s winemaking history. It is complemented by a highly acclaimed lineup that has garnered attention from global critics and drawn eyes to Clarendon as a region producing some of Australia’s most celebrated wines.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône Blends, these hot-climate wines are deeply colored and high in extract with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style.
Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.