There is a body of opinion inclined towards the view that Australian winemaking enjoys a special reputation on a world scene for being technologically advanced, and that this characteristic had its beginnings in the quality of the work and the enthusiasm engendered in those who graduated in Oenology at Roseworthy Agricultural College.  At the Waite Campus of Adelaide University, the Hickinbotham Roseworthy Wine Science Laboratory, costing over $3 million, was opened on 1 December 1998.  We understand enrolments last year numbered 440.

My uncle, Ian Hickinbotham, himself a graduate of Roseworthy Agicultural College, later became chief winemaker at Kaiser Stuhl, Penfolds and Wynns, and for many years was a wine columnist.  His son, Stephen Hickinbotham, took up winemaking after studying at Bordeaux.  He came dux of his class, even though he studied French, his second language.  Unfortunately, Stephen died in a plane crash in Cairns in 1986.

In 1972, my father and I established a vineyard thirty kilometres south of Adelaide, in the foothills of Clarendon.  Wine from the 1976 vintage wine acclaim at the Australian National Wine Shows with four gold and one silver.  The wine was bottles at 14.5 baume, 15% alcohol volume.  We did not have sufficient funds to put the wine into oak.  As an oddity, it predated the unwooded Chardonnays by nearly twenty years.

At Clarendon, we have eight hectares (200 acres) planted with red varieties - Cabernet Sauvigon, Shiraz, Merlot and Pinot Noir, Cabernet Franc and Grenache.  The white varieties are Chardonnay, Sauvignon Blanc and Semillon.

In 1997, Shiraz grapes from the Clarendon vineyard were selected for Grange Hermitage.  With further plantings this year, we will produce approximately 1,000 tonnes when vines fully developed.  We understand the 2003 Shiraz, Cabernet and Chardonnay are particularly well regarded.

In 1995, our family purchased 716 hectares (1,760 acres) in the Riverland.  The Paringa vineyard is located near Renmark on the River Murray.  At Paringa, to date, some 350 hectares (approximately 900 acres) have been planted, comprising Cabernet Sauvignon, Shiraz, Merlot, Colombard Chardonnay and Ruby Cabernet.

The 1998 harvest was 700 tonnes, 1999 - 3,000 tonnes, 2000 - 4,5000 tonnes, 2001 - 4,200 tonnes, 2002 - 4,300 tonnes, 2003 - 4,200 tonnes, 2004 - 5,000 tonnes, growing to 8,000 tonnes from current plantings, when vines fully developed.  At that point, we have a further 330 hectares (800 acres) available to plant.

For some three years we have been working at growing grapes on the Finniss River, some thirty minutes south of Adelaide.  The Finniss is the second largest flowing river in South Australia, and flows into the Lake Alexandrina river system, the bottom party of the River Murray system.

We were attracted to the good loam soils and large trees, similar to Clarendon, whilst rainfall is 21" versus 32" at Clarendon.  The Finniss is still flowing (fed by natural springs) well into our summer.  Late in the afternoon, a south-southwest breeze comes in which is a cooling maritime influence.  The land is well protected, and flows to the river.

We are interested in establishing a first rate vineyard on the Finniss River and have looked at soil pH, salt and other constituents. The anticipated tonnage for 38 hectares (90 acres) would be approximately 400 tonnes.  162 hectares (400 acres) would yield 2,000 tonnes.

Long term, we have a potential output of :

We could further develop Paringa with an additional 330 hectares (800 acres).

We are of the view that in any shakeout the wineries already have worked out what growers they will drop off.  Whilst we have secured contracts and rights to make a certain percentage into wine in our own name (Paringa Vineyard in the first year made Linderman Bin 50 and Bin 65 for export) it seems it would be wise to have our own winemaking and distribution system.

The final part to a three-part equation is Boar's Rock Winery, establishes 1998 vintage by Mike Farmilo (ex-Southcorp, twenty years) and Rob Hunt (Agriculture and Adelaide Bottling Company).

We understand their business currently crushes 6,000 tonnes, which will increase to 12,000 tonnes and will primarily offer :

1. Crushing facilities for growers who have on sold juice to one of the four large wineries.  Boar's Rock are providing additional capacity to the wine industry.
2. Winemaking on a small, boutique scale for people like ourselves.
3. Barrel store and wine handling.

We had 13 tonnes (approximately 900 cases) of Cabernet from the 1998 vintage made into wine at Boar's Rock.  At that time, Rob Hunt and Mike Farmilo were knocking on doors, so our early support has been appreciated.  From the 2001 vintage we had over 500 tonnes crushed at Boar's Rock, and the 2003 vintage was 1,100 tonnes.  2004 vintage we will crush 1,500 tonnes.

The response in the United States to our 2001 vintage Paringa Merlot, Cabernet Sauvignon and Shiraz has been overwhelming.  2002 was a repeat of 2001 vintage.  In 5 months last year we shipped 85,000 dozen.

As well, we have connections with Roman Bratasuik and his Clarendon Hills label.  We supply approximately one-quarter of the grapes that go into the Clarendon Hills labels.  Roman has used the name Hickinbotham Vineyard to designate wine from our vineyard.  The recent Parker sources for the Clarendon Hills 2001 and 2002 vintage wines have been very good.

David Hickinbotham