2016 | Paringa Vineyards | Cabernet Sauvignon

The colour is a very deep garnet with an amaranth hue and the bouquet is fresh and lively exhibiting aromas of crushed blueberries, sage bush, fennel and tobacco leaf. The wine is extremely rich with fruit flavours of blue berry, black berry, and red currents supported with a seamless natural acid structure. Secondary notes exhibit hints of subtle French and American oak, leather, nutmeg and Marjoram the result of which is a very soft and subtle tannin structure that leads to a long and lingering finish.

Producer Information

Alan Robb Hickinbotham (David's grandfather) became a founder of the Australian wine industry almost by accident. In May of 1936, Hickinbotham established the Roseworthy Oenology course with the intent of furthering winemaking by instructing viticulturalists to use scientific research to produce better wine. David eventually purchased 300 acres of prime vineyard land in McLaren Vale early in the 70's. There was no irrigation at that time so the vines were dry grown. This produced grapes of intense flavor that captured the distinctive character of McLaren Vale fruit. The Paringa vineyard is set on about 1700 acres of prime Riverlands property about 150 miles northeast of Adelaide in South Australia. The rainfall in the region is quite low but the Paringa property abuts the historic River Murray so they have a convenient source of water for the vineyard's drip irrigation system. The vineyard has been planted to Shiraz, Cabernet Sauvignon, and Merlot, plus small sections of Chardonnay, Columbard, and Ruby Cabernet. Yields are maintained at approximately 6 tons per acre and careful attention is paid to canopy management and irrigation technique. David Hickinbotham and winemaker Mike Farmilo both agree that the quality of the wine improves with lower yields and have made the decision to go for quality over quantity.

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