Hickinbotham The Peake Cabernet-Shiraz 2018
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Australian Wine
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Winemaker Notes
Named after the late Mr. Edward John Peake who established the first vineyard and orchard at Clarendon circa 1850. Blending Cabernet Sauvignon and Shiraz is a famous part of Australian winemaking history and whilst the individual components of this wine are mighty, the sum of The Peake’s parts is magnificent. The Cabernet shines aromatically with notes of blackberry pie and dark chocolate, while the Shiraz fills the mid-palate with black plum and toasty oak. Fine tannins and balanced acidity contribute to an incredibly long finish. The Peake continues to honor the legacy of this iconic Australian blend.
Blend: 55% Cabernet Sauvignon, 45% Shiraz
Professional Ratings
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Australian Wine Companion
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.
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James Suckling
Wow, this is a phenomenal expression of this majestic Clarendon vineyard and is aptly named as the pinnacle of the range. The intersection of cabernet sauvignon and shiraz is so seamless, a selection of the best (and oldest) parcels form this blend. The fact they are both grown in the same contoured vineyard cements a deep bond in this wine. Dark cherries, blackberries, mulberries and blackcurrants with a gently leafy edge. The oak is perfectly integrated. Power and precision on the palate. So well defined and brightly flavored with raspberries, red plums, blackberries and a deeper, black-cherry and dark-plum build into the finish. Just superb. Drink over the next 15+ years.
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Robert Parker's Wine Advocate
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.
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Wine Spectator
This stunning wine offers a deep and generous mix of wild blackberry, blueberry and cassis flavors at the core that are juicy and fresh, with notes of dark chocolate and cumin and a touch of smoked paprika. Tannins are thick and velvety, adding a wonderful density and toothsome quality. Shows plenty of harmony on the long, expressive finish.
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2019-
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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.