95 points - “A blend of 87/11/2% cabernet franc/merlot/malbec. From a block planted in ‘13; crushed fruit fermented with native yeast; 16 days on skins; 15 months’ maturation in French oak (60% new), then blended and matured in old oak for two months. This is an expressive take on cabernet franc, but as with all the wines in the ’22 range, elegance and varietal clarity are prized, with this clocking in at moderate alcohol and with refined structural drive.” - Marcus Ellis (Halliday Wine Companion)

95 points - “87% Cabernet Franc, 11% Merlot and 2% Malbec, for all Aussie intents and purposes this is Hickinbothams Cabernet Franc bottling and it is handpicked, destemmed and whole berry sorted. 16 days on skins basket pressed matured in French oak barriques of which 60% was new for 15 months. Like a shiny new toy this is impossible to put down. Bramble, cassis and sandy potting soil, like the type used for succulents and cactus. There is an edge of salted licorice, handfuls of star anise and cardamom. Oak looks quite polished here and adds to the gleam and glamour of the wine. It’s seductive and supple with gathering waves of acidity that linger. A wine that’s pleasure is immediate and yet worth some time in the decanter to get to know it better, before you envelop it.” - Shanteh Wale (Wine Pilot)

95 points - "87% Cab Franc, 11% Merlot, 2% Malbec. Goodness me, I’m so glad Cabernet Franc is finally having a moment in the spotlight. This is a delight. The nose is resplendent with pretty musk stick, red spiced berry, frosted sugar plum and cedar woodsy crunch. Billowing with pretty purple florals, yet it’s still woven back to earth with some cured meat soaked in dark cacao and smudges of graphite stick. The palate follows through with a cascade of tannins, fine and almost dusty on the surface, yet with a firm core. More purple prettiness on the palate, albeit with a twirl of candied aniseed and mulberry crush. There’s a solid use of oak, but the fruit holds up, and the final effect is a Cab Franc with gravitas. This isn’t a spicy, leaf-laden, juicy thing. This is emboldened Cab Franc. It’s polished its dress shoes and put on an evening jacket." - Cassandra Charlick (Wine Pilot)

93 points - “Plenty of class here. Crushed currants, paprika, spiced Damson plums and a touch of pimento. More medium-bodied and savory than previous vintages. The oak is a perfect framework. This is not as spectacular as this bottling has proven in the past. And yet the poise and drinkability cannot be disputed. Drink or hold. Screw cap.” - Ned Goodwin (jamessuckling.com)

93 points - “The 2022 Cabernet Franc The Nest is well composed, delivering fine-tuned aromas of blackcurrant and gravel with plummy richness and cedary oak sitting in unison. This is medium-bodied and savory, with earthy/gravel tones at its heart while a firm line of sinewy tannins keeps impressive focus over an extended, fine finish.” - Angus Hughson (Vinous)

90 points - “Very deep, rich red-purple colour, with a blackberry nose with traces of gumleaf and funk, big and bold and bolshie, with gritty tannin astringency on the lengthy finish, but it dips slightly in the centre and the line is uneven.” - Huon Hooke (The Real Review)

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 Chris Carpenter and Peter Fraser are forging a new era of Hickinbotham’s prestigious legacy: building upon and honouring the vineyard’s acclaimed pedigree.
cellaring potential

2024-2042.
vinification

Handpicked, 20% whole bunch, 30% destemmed and berry sorted and 50% crushed to open top fermenters. A gentle maceration principle of wetting the cap and only draining and returning when reductive. Approximately 20 days on skins. No pressings used and drained directly to barrel. Kept on lees in 30% new French oak puncheons, with remaining volume in 1-to-2-year old puncheons for 7 months. Racked and blended. Further matured in older French and Austrian oak 25hL foudre for 12 months. Bottled December 2023.
vintage notes

The 2022 growing season followed very similar conditions to 2021, though slightly cooler. There were favourable winter rains and a mild flowering and fruit set period. The cool ripening period took place between late January through to harvest in March. Yields were well balanced, and we were pleased with the fruit ripeness, intensity, freshness, and natural acidity.