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2006 Clarendon Hills Hickinbotham Syrah
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- Cellar 8 - 10 years (2020-2022)
- ABV 14.5%
- Closure: Cork
The Hickinbotham Syrah was produced from low-medium yielding, dry grown 45 year old vines and the wine was matured in French oak for 18 months of which 85% was new oak. Retasted September 2012
Totally opaque inky black crimson colour showing outstanding saturation with deep black dark crimson red hue. Superb nose showing remarkable intensity with perfumed scents of ripe blackberry, liquorice, blackpepper, dark plum and vanilla wafting from the glass with an overlay of toasty oak. Explosive flavour profile with wave upon wave of succulent plush fruit cascading over the palate. Super concentrated flavours of ripe blackberry, liquorice and dark plum are intermixed with white and blackpepper with a toasty overlay. The peppery component persisting well onto the back palate. Velvet smooth, yet structured tannins. The sheer power and length of this wine has to be tasted to be believed - exceptionally long liquorice, blackberry, dark plum, vanillin confectionary and blackpepper aftertaste that lasts for minutes.
Approachable now but easily capable of a further 8-10 years for those with the will power to hold off. (2012-2022)
Alc 14.5% First tasted October 2008
Totally opaque black purple colour with black purple hue and paint like cling to the glass. A superb saturate of colour. The nose is a pure sniffing pleasure, with violet top note followed by anise, liquorice, cedar and vanilla. The palate flavour profile is explosive – black and white pepper is overlaid with plum, liquorice and spice – totally mouthfilling, with outstanding length and depth. Fine dryish tannins, perfectly balanced – a touch more assertive than the other vineyards Syrah, but well structured. Exceptionally long aftertaste of plum, liquorice, spice and a hint of smoky oak.
Cellar 8-10 years (2016-2018)
The 2006 Syrah Hickinbotham Vineyard delivers complex notes of pepper, spice box, bacon, blueberry and blackberry liqueur. It has gobs of fruit and a velvety texture but there is enough concealed tannin to merit 4-6 years of additional cellaring.
Dr Jay Miller – The Wine Advocate #173, October 2007