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A full-bodied Shiraz acquired from the revered Hickinbotham Vineyard in Clarendon. First planted in 1971, and biodynamically grown, this vineyard of 250m in altitude produces a Shiraz of unique definition; "it's finer, with ferrous quality and red fruits; there is a tightness and coiled power", says Andre Bondar.

Now into the second release of the Clarendon Shiraz, Bondar has found comfort in incorporating his delicate process to what is already a superb grape, bringing together an advantageous union.  

Around 65% bunches were used in the ferment, maturing in seasoned French hogsheads for 14 months. Blue and dark fruits, grippy tannins, some minerality, and savoury spice are all in complex balance.