Brash Higgins Experience Pack

"Texture, an opus. Ripeness, perfect."
Ned Goodwin MW (Halliday Wine Companion)

Brash Higgins (AKA Brad Hickey) is at it again, dropping conventions and consonants all over the place.

He loves to make wines that challenge peoples perceptions, and if there is one white variety out there with a bad rap, it might be Aussie Chenin Blanc. But, this is not your run of the mill Chenin.

It is fermented in old oak after a few days on skins, then left to its own devices for 9 months before seeing a bottle. Hickey is trying to wring every ounce of character out of this fruit, and he's done a damn fine job.

Funked up and (as is standard issue for all the Brash wines) a little left of centre, this will charm the pants off a curious drinker.

"A delicious wine, beguiling and driven by exotic aromas..."
Ned Goodwin MW (Halliday Wine Companion)

Brad Hickey’s love for the weird and wonderful in the world of wine seems to know no bounds. And his ‘ZBO’ (Zibibbo Amphora) is as weird and wonderful as they come.

For those unfamiliar with Zibibbo, it is an ancient member of the muscat family, originating in the Mediterranean which has found a new home in South Australia. The fruit for this is sourced from Ricca Terra Farms in the warm and sunny Riverland. But what really distinguishes this wine is the winemaking behind it: the giant golf ball sized berries are hand-picked and destemmed into 200l clay amphorae eggs where the wine sits on skins for 6 months.

It's a cloudy, unique wine, but incredibly well executed. Brad picked a little earlier this year so it's a little tighter than past releases but no less interesting. Interesting and delicious, that’s this ‘ZBO’.

"Formidably long, moreish and extremely impressive. Wow!"
Ned Goodwin MW (Halliday Wine Companion)

The ‘R/SM’ is Brash Higgins' single vineyard “field blend” of two of the most underrated white varieties in the country, Riesling and Semillon.

The two varieties are dry grown side by side on a tiny vineyard in the Blewitt Springs sub-region of McLaren Vale. They're picked on the same day, basket pressed and co-fermented in old French barriques. These two varieties strike a remarkable balance and harmony.

It's the ultimate summer wine, refreshing and mouth wateringly delightful. It'll keep you coming back for more.

This has been a popular recent addition to the Brash Higgins range. Following on from Brad's pursuit of freshness in Cabernet Franc, here he picks up the lesser-known Rhone variety Cinsault and runs a similar course.

There are few varietal Cinsaults in McLaren Vale where Shiraz and Grenache take the lion's share off attention for Rhone varieties, but with wines like this entering the fray, there may be a few more popping up before you know it.

It's fragrant, supple and smooth. In many respects, it's a perfect red for warmer weather that is begging for a chill.

Brad didn't make much so you'll need to be quick if you want to snap up some of this beauty for yourself.

"...crisp, succulent and distinctly vibrant."
Mike Bennie (The Wine Front)

Brash Higgins came up with this wine after one of his fellow winemakers suggested he take whole bunch Cabernet Sauvignon, flood it with Nero d'Avola and let the concoction ferment.

He was both intrigued and haunted by this idea - so, a couple years later, he gave it a go and the Ripple was born.

It's a mouthwateringly juicy wine that's truly delightful to drink, and the smash factor is dialled way, way up. Only a small amount was produced, so you better get your hands on one tout de suit...