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Wine Wednesday: Hickinbotham Wines, 2014 Shiraz, Australia

"I love everything that's old: old friends, old times, old manners, old books, old wines."

-Oliver Goldsmith

This Week: Hickinbotham Wines, 2014 Shiraz. Australia

About Hickinbotham Wines:

Established by Alan Hickinbotham in 1971, the Hickinbothom Clarendon Vineyard first began with Cabernet Sauvignon and Shiraz varietals planted along the property's slope. Today, winemakers Charlie Seppelt and Christopher Carpenter continue on with Hickinbotham's legacy.

Charlie Seppelt, coming from a family of winemakers, always had interests in wine and winemaking throughout his life. His family founded Seppeltsfield Winery in 1851, and it remained in the family until its sale in 1985. Throughout his life, Seppelt followed in his family's footsteps, working for many years in wine cellars, earning his oenology degree, and going on to work for many great Australian vineyards before becoming a full-time winemaker with Hickinbotham Wines.

Christopher Carpenter found his passion for winemaking after a visit to Napa Valley, where he discovered a lifestyle that combined his two passions - science and culinary. After this realization, Carpenter began his studies at UC Davis, where he earned Master's degrees in viticulture and oenology. Today, he makes wine for prestigious wineries across Napa Valley, and travels to Australia multiple times each year to oversee winemaking operations at the Hickenbotham Clarendon Vineyard.

Hickinbothom Vineyard is now essential to its Australian region, and provides grapes to many other great wineries in the area. The fruit grown on this historic vineyard is now used to produce many of Australia's greatest wines.

Tasting Notes:

This rich, full-bodied, savory Shiraz has nuances of dark chocolate and licorice, with fragrances of spiced red and black fruits, fine tannins, and oak.

Pairings:

At the girl & the fig we’d recommend pairing Hickinbotham Wines, 2014 Shiraz with our Steak Frites (6-ounce prime flat iron steak, frites, roasted garlic, & herb butter), or our Mt. Lassen Trout (three beans, corn, tomato, basil pesto).