Brash-Higgins 2017 "GR/M" Red Blend, McLaren Vale, South Australia - DECANTsf

Brash-Higgins 2017 "GR/M" Red Blend, McLaren Vale, South Australia

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Brash-Higgins 2017 "GR/M" Red Blend, McLaren Vale, South Australia, Australia

Winemakers: Brad Hickey & Nicole Thorpe

Farming: Biodynamic certified

Grapes: 70% Grenache, 30% Mataro (Mourvedre)

Terroir: Two parcels of Grenache and Mataro from a Biodynamically farmed site at Yangarra Estate in the distinctive sandy soils of Blewitt Springs along the upper ridges of the eastern flank of McLaren Vale nearing the Adelaide Hills. 

Vinification: The fruit was hand-picked on the same day, destemmed at the winery and co-fermented using wild yeast in an open fermenter for 2 weeks.

Aging: Ten months in 500L used French puncheons

From our July 2021 Bottle Club Notes:

In 2007, Brad Hickey, an American sommelier working in Australia, met Nicole Thorpe, an Aussie grape grower with deep family ties to McLaren Vale, one of South Australia’s best winegrowing regions. After falling in love over their shared passions for food and wine, they founded Brash Higgins, a label dedicated to minimal intervention winemaking rooted in a mix of traditional and natural vinification practices

    Nicole’s family had always worked in the tricky business of supplying much-needed water to farmers in McLaren Vale, so when they decided to go out on their own, they knew that they needed to focus on grape varieties that would outlast the overheated climate of southern Australia. They traveled to Sicily for inspiration, picking up tips from natural producers like COS, who utilize amphorae and farm naturally to create balance in their wines. After returning home, Nicole and Brad planted vines that were up for a struggle, like Mataro (aka Mourvedre), Nero d’Avola, and Grenache. 

    In 10 short years since the first vintage, Brash-Higgins has quickly become leaders in a new wave of Aussie producers who are bucking trends and making wines that are endlessly intriguing. This bottling of Grenache and Mataro comes from two biodynamically farmed vineyards located south of the city of Adelaide. Made in a straightforward style to highlight the beauty of the fruit, this wine is a spice bomb. Burnt orange peel, black forest cherry, tar, and dusty strawberries are balanced by tart acidity and structured tannins, making the wine satisfyingly juicy and ponderously brooding. A touch of old large puncheon barrel helps to create a well-rounded, medium-bodied vino that’s good with lamb or even an antipasto of grilled veggies. Put just a little chill on it and get the grill going!


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