Hickinbotham Clarendon Vineyard The Peake Cabernet Shiraz 2020

This is the most immediately impressive, seductive, comforting luxury of the Hickinbothams. It reacts faster to an airing in the decanter, mellowing nicely, but may well outlive the three varietal wines. Not an accurate reflection of either of its component varieties, this is a drink of a different order again, like a variety all its own: something new that grew rather than any varieties old and blended.

Vinification

Winemakers Charlie Seppelt and Chris Carpenter worked closely with Viticulturer Michael Lane to craft The Peake. The grapes were hand-harvested from vines planted in 1971 set in high country (220-230 metres). With the varieties fermented separately, the clusters were destemmed and the berries were sorted straight into open fermenters. The cold soak lasted four days; the skins on the Shiraz were plunged three times daily and the Cabernet was pumped over daily. Both were left on skins for a minimum eighteen days. After basket pressing, the light pressings of the Cabernet were included in the free run while the heavier pressings were kept separate.

Maturation

Three rack-and-returns were conducted over fifteen months as the wine seasoned in a mixture of fine-grained Bordeaux and Burgundy-coopered barrels.