2019 Yangarra Hickinbotham Grenache

Other Reviews....
Naturally fermented in 1800L stone amphora with little agitation aside from wetting the cap. 90 days on skins. An additional 8 months in amphora. This cuvée is akin to the finest pinot; svelte, detailed and uplifting. Aromas of sour cherry, raspberry, rosewater, mace and orange zest. The superior wine of 2019 here, or at least what I've tasted to date. Stunning. The tannins, growing with air and the next sip. The finish, jitterbug energetic, chiselled and chamois of texture. Long and succulent. Another addition to the Australian stable of finessed world-class grenache. Drink by 2027.
96 Points
Ned Goodwin MW - James Halliday's Wine Companion (December 2020)

Hickinbotham slips into the Yangarra range for this first release grenache. Biodynamic farmed, raised in clay amphora. Spends 90 days on skins. Long maceration and grenache works a treat. From a vineyard in Clarendon, planted in 1962.
Spice, fresh raspberry, sage and dried mint and flowers. Crisp with a fresh crunch of pomegranate, slightly peppery, cool and perfumed, stony almost concrete dust tannin, flesh and succulence, with high cheekbones and fine tailoring. Love the cranberry dryness and fine grip of dusty tannin on a long raspberry sorbet finish. Beautiful expression of Grenache. Drink 2021 - 2029+
95 Points
Gary Walsh - The Wine Front (May 2021)