An intensely dark blood dye red with a black, squid ink hue. A subtle yet sophisticated nose that teases the brain with assorted fruits that intrigue. Black pepper, liquorice, clove, thyme hit the taste buds and get the heart beating that little bit faster.\n Full, deep ruby-red, slightly lighter on the rim, youthful appearance. The nose is bright and attractive, packed with succulent boysenberry, black plum, dark herbs and spice. Full-bodied, boysenberry and black plum aromas show a savoury edge, entwined with sage, liquorice root, clove and black pepper. Smooth and supple tannins leave a dusting on the palate; balanced acid carries a satisfying finish.\n \n Producer Information\n 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.
