Hickinbotham Grenache

Yangarra Estate Hickinbotham Grenache draws from a small plot of the Hickinbotham Vineyard at Clarendon in McLaren Vale, planted in 1962 on the site's highest ridge.

These old, unirrigated bush vines produce distinctive fruit. It is all handpicked, berry sorted, destemmed and crushed.

The fruit is then tipped into 1,800 litre cocciopesto (egg shaped stone amphoras) for gentle wild yeast fermentation. A significant portion of the wine undergoes extended maceration on skins – sometimes as long as six months.

Maturation is exclusively in amphoras. After around a year, the wine is bottled.

Bright red, Yangarra Estate Hickinbotham Grenache has plush, dense red fruit flavours harnessed by crunchy tannins. Cellaring potential is seven years.