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Brash Higgins

In 2007 New York sommelier Brad Hickey came to work vintage in the McLaren Vale, having spent the best part of two decades immersed in food and wine - from the pointy end of restaurants in New York to wine bars in Paris and everywhere between.

Brad and his partner Nicole own the Omensetter vineyard in McLaren Vale, which is the source for Brash's Nero d'Avola, Shiraz and Cabernet Sauvignon fruit - seven hectares of red-brown clay over limestone, planted in 1997.  Viticulture (and indeed winemaking) are kept as natural as possible, with minimal intervention, and a great interest in very traditional winemaking techniques such as the use of amphora for ageing and extended maceration of skins, including for white varieties, to give the resultant wines additional depth and complexities.

Whilst the wines are bold, they are savoury, complex and thought-provokig, not merely rich, powerful and showy for the sake of it.

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