The Hickinbotham Wines Story
Alan Hickinbotham established the vineyard bearing his name in 1971 when he planted dry- grown cabernet sauvignon and shiraz in contoured rows on the sloping site. He was a very successful builder, this his first venture into wine, but his father, Alan Robb Hickinbotham, had a long and distinguished career, co-founding the oenology diploma at Roseworthy in ’36. In 2012 Clarendon, and the stately sandstone house on the property, was purchased by Jackson Family Wines; it is run as a separate business from Yangarra Estate Vineyard, with different winemaking teams and wines. The Hickinbotham Clarendon Vineyard covers a steep cut of country from the ridgetops above the village of Clarendon to the Onkaparinga River in the gorge below. Since its establishment in 1971, the Hickinbotham vineyard has become a part of Australia’s wine heritage, supplying fruit to produce many of Australia’s greatest wines. The Clarendon Vineyard has sold select parcels to Penfolds for Grange and to Hardy’s for their equivalent white flagship, the Eileen Hardy Chardonnay.
Why's this wine for you?

Named after the late Mr. Edward John Peake who established the first vineyard and orchard at Clarendon circa 1850. Blending Cabernet Sauvignon and Shiraz is a famous part of Australian winemaking history and whilst the individual components of this wine are mighty, the sum of The Peake’s parts is magnificent.

A classic Australian blend of Cabernet and Shiraz produced using fruit from one of the McLaren Vale’s most esteemed vineyards. A bottle of wine that so deeply typifies the place and heritage of Australian wine, and the future direction of the industry, that it should be held up, emblazoned in lights, and given space alongside the likes of Runrig, Grange and Hill of Grace.


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The Brief
Alcohol
14.5%
Net Volume
750ml
Vintage
2019
Cellar to
2045
How's it taste?
The 2019 vintage of the Peake expresses aromas of blueberry pie, Asian spices, vanilla and pain grillé; with the whole packagefollowing through on the palate with flavours of dark chocolate covered espresso beans. Fine tannins and balanced acidity contribute to a lingering finish.
How was it made?
The winemaking follows much of the same regime as for the Brooks Road Shiraz and Trueman Cabernet Sauvignon batches. ­The best blocks and barrel selections are chosen for this traditional Australian blend. ­The two varieties were hand-picked, destemmed, and fermented separately. Berries were cold soaked and pumped over daily with a minimum of 17 days on skins. ­The free run went directly to barrel and no pressings were included in the Shiraz. Th­e Cabernet matured for 15 months in fine-grained Bordeaux barrels while a mixture of puncheons and barriques were used for the Shiraz. ­The finest lots from each variety were selected and blended together shortly before bottling.
The Who
Critic Reviews
Expert Review
Expert Review
97 Points
Joe Czerwinski - Wine Advocate
Hickinbotham's 2019 The Peake Cabernet Shiraz is a 56-44 blend of the two varieties, aged in around 50% new French oak. Blended from selected barrels, it ratchets up the intensity even further than the Trueman Cab or Brooks Road Shiraz, while also adding additional layers of complexity. The herbal notes of the Cab are there but toned down, the cassis and blackberry notes of the two varieties complement each other, and the vanilla and cedar shadings are beautifully integrated into the wine. Full-bodied, concentrated and richly textured, it's expansive yet structured and long and elegant on the finish. Give it another couple of years in the cellar and drink it over the next two decades.
Expert Review
Expert Review
97 Points
Campbell Mattinson - The Wine Front
Stand aside. There’s a freight train of flavour here and while its brakes are hydraulic its momentum is enormous. For the love of grapes. A huge swerve and plum and blackcurrant flavour comes drenched in cedar wood, mocha and vanilla, though its top notes of tobacco and bay shine throughout like the top edge of wave. Will you take a look at the nut-like tannin on this job. This has more texture than a biscuit, more command than a keyboard. It’s sheer old-new-school Aussie red wine brilliance.
Expert Review
Expert Review
96 Points
Ned Goodwin - Halliday's Wine Companion
A nod to the Australian archetype with cabernet leading the way at 53% of the blend; yields oscillating across blocks between 3–5t/ha. Minimal messing about and assiduous attention to detail, as always. The shiraz adds sweetness and breadth to the Bordelais’ austerity, imparting black plum, iodine, lilac and anise. The cabernet, clearly the authority with its chiselled countenance of currant, graphite and sage. A delicious meld. Sumptuous without being jammy. Taut, without being hollow. Extremely long.
Expert Review
Expert Review
96 Points
Huon Hooke - The Real Review
Very deep, dark, youthful purple/red colour with a rich, complex, profound bouquet that has a substantial oak input but not overdone—given the concentration of flavour. The palate flavour persists a very long time. It’s firm and youthful, needs more time, and promises much for the future. Dark berries galore: rich and ripe and very, very attractive.
Customer Reviews
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