Wine God

HICKINBOTHAM THE PEAKE SHIRAZ CABERNET 2014

A classic Australian shiraz and cabernet blend.

This is the most immediately impressive, seductive, comforting luxury of the 2014 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.

$190.00

1 in stock

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A classic Australian shiraz and cabernet blend.

This is the most immediately impressive, seductive, comforting luxury of the 2014 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.

95 – Robert Parker’s Wine Advocate

“… A blend of 56% Cabernet Sauvignon and 44% Shiraz, the Hickinbotham 2014 The Peake Cabernet Shiraz has a deep garnet-purple color and very spicy with warm red and black fruit preserves, mocha, vanilla and yeast extract, with a touch of lavender. This blend is firm, rich, full-bodied and concentrated in its very spicy, fruity profile. It also has a long finish.”

96 – James Halliday

“… Exceptionally potent and powerful, initially giving the (false) impression its alcohol is more than 14%. Retasting brings it back into perspective, the two varieties bonded, yet each preserving its varietal integrity and structural architecture. A classic Australian blend of exceptional quality, destined to outlive most who taste it.”

94 – Christina Pickard

“… Heady aromas of black currant, rhubarb, old library books and Chinese five spice are backed by an earthy spine. The palate of this full-bodied wine is a lovely balance of richness and restraint, with earthy, savory elements ensconced in velvety, fine-grained tannins. Enjoy with Moroccan lamb.”

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