97 points – “This is pale in the glass, fragrant, expressly savoury and built on an energetic tension of fine tannin and vigorous acidity. This has a little more flesh and fruitfulness than the Ovitelli, but it’s neither particularly fleshy nor fruitful. And there’s much charm in that. Red cherry and sour black cherry, dried rose petals, Baharat spicing, pomegranate, clove, mace, dried orange peel and warm concrete, struck rock – it’s one of those wines that I just can’t stop smelling, so beguiling is the perfume. The structure is just as compelling, with insistent sandy, chalky tannins and a seam of electric acidity pulling the flavours long. Utterly individual and absolutely world class.” – Marcus Ellis (Halliday Wine Companion)

96 points – “Light ruby with purple shining at the rim. Bright raspberry fruit with a touch of smoky flint and ground spices lift from the glass. Palate is light and lithe but there’s an intensity to the fruit that demands attention. Red berries, anise, cumin and ground mixed peppercorn notes all show as it flows across the tongue. Lifting acidity and a firm gravel tannic framework all ensure focus and carry, allowing it to continue showing its layers for an age, eventually closing with a refreshing dryness.” – Stuart Knox (The Real Review)

95 points - "Bright medium-light purple-red colour and a sweet almost jammy raspberry jelly aroma, intense and deep, with great penetration and a firm sheen of supporting tannins. Mixed spice and red berry flavours, juicy and sweetly ripe. A deliicous grenache indeed." - Huon Hooke (The Real Review)

95 points - "100% Grenache taken from 1962 planted bush vines in the Hickenbotham Clarendon Vineyard Block 301. 100% destemmed, crushed, and tipped into ‘cocciopesto’ stone amphorae where a gentle maceration took place before remaining on skins for around 6 months. Matured in amphorae for a total of 10 months. McLaren Vale Grenache of this calibre achieves brightness and purity alongside detail and structure. Red liquorice, maraschino cherry, cranberry, cherry blossom, warm sand, Chinese five spice, orange peel. There’s a lot going on here and it’s condensed into an intense aromatic profile that balances bright red fruitedness with savoury seasoning. There’s some dried herbs that emerge with air adding a garrigue-driven Rhone feel, and some emergent dried rose and subtle clove. The palate is superbly bright and piquant with a cool, mineral feel sitting high in the mouth yet with such great intensity. Power without weight. Cranberry and red cherry notes intersperse with garrigue, warm sand, red liquorice, bitter amaro, and brown spice before a sheath of chalky tannins hold sway, framing it all up and drawing it to long, powdery length. A charming and complex wine." - Tom Kline (Wine Pilot)

95 points – “Perfumed and floral aromas of wild raspberries, rose petals, orange rind and ocean spray. The palate is medium-bodied with focused acidity and integrated tannins, giving notes of strawberries, sweet spices and cassia bark. Very fresh, with an underlying tension. Drink or hold. Screw cap.” – Ryan Montgomery (JamesSuckling.com)

95 points - "A delightfully expressive medium-bodied Grenache from bush vines planted in 1962 on the Hickinbotham vineyard. The winemaking technique using amphorae has produced a wine with structure, palate feel and a beautiful deft lightness of touch. Aromas of cherry and rose petals with a subtle earthy backdrop. This is about preserving the purity and freshness of Grenache, which it does in spades." - Ray Jordan (Wine Pilot)

From a site whose slopes are steeped in rich history, we source this Grenache from unirrigated bush vines planted in 1962 on the Hickinbotham Clarendon vineyard. Its distinctive fruit is nurtured with a gentle wild fermentation and matured in grand ‘cocciopesto’ amphorae. Capturing a contrasting expression of detailed perfume and a loose knit weave of tannins.

2023 VINTAGE SUMMARY

The growing season began with significantly higher than average rainfall. The cool, wet conditions continued through Spring, setting us up for balanced canopies and lower yields. La Niña weather patterns forecast cooler temperatures and continued rainfall for harvest. We were able to enhance vineyard practices such as shoot thinning and leaf removal to promote airflow, reduce mildew and increase sun exposure to bunches. From our experience, a cold vintage in a warm region can produce some of the best wines. Due to the cultural practices implemented, we were able to pick the majority of the vineyard in a three-week window prior to Easter, completed in early April. Wines produced from this vintage will be some of the prettiest and most delicate from the Estate.

WINEMAKING

Sourced from Hickinbotham Clarendon Vineyard block 301, bush vines planted in 1962. Hand-picked on the 22nd of March and selectively berry sorted. 100% destemmed, crushed and tipped into 1800 L ‘cocciopesto’ stone amphorae. The fermentation occurred in the amphorae, a gentle maceration of only wetting the cap. The wine remained on skins in amphora for approximately 6 months. No pressings are used in this wine. Matured in amphora for a total of 10 months. Bottled February 2024. Certified Organic/Biodynamic.