First planted in 1971 to dry-farmed Cabernet Sauvignon and Shiraz, Hickinbotham Clarendon Vineyard sits in the hills of Clarendon, at the upper limit of Australia’s revered McLaren Vale winegrowing region. The vineyard historically produced fruit for many of Australia’s iconic producers like Penfolds, Hardy’s, and Clarendon Hills, and was not bottled under its own label until 2012. 

The confluence of the hills, ocean and ancient earth – the vineyard sits atop a 75 million-year-old geology – has a strong influence on the style of wines made here. Under the helm of winemakers Christopher Carpenter and Peter Fraser – and viticulturer Michael Lane – Hickinbotham Clarendon Vineyard employs organic and biodynamic farming practices to produce a range of highly distinctive and powerful red wines. Its flagship wine, The Peake, is a blend of Cabernet Sauvignon and Shiraz – a style that embraces a famous part of Australia’s winemaking history. It is complemented by a highly acclaimed lineup that has garnered attention from global critics and drawn eyes to Clarendon as a region producing some of Australia’s most celebrated wines.