《6 Minutes @ Bernard Hickin》

Bernard Hickin, Jacob's Creek Chief Winemaker - a well respected within the Australian wine industry and has inspired a raft of young winemakers to pursue their wine making dreams. From humble, unseen beginnings, to a deserved place in the rich history of Australian wine, Hickin brought with him a series of Jacob's Creek St Hugo vintages from 2004-2008 to Hong Kong to share the power and elegance of the vintages. He talks to mylifestylenews of the different characters of the St Hugo vintages with different food pairing......

I am a grown up a city boy, the idea of becoming a winemaker hadn’t really crossed my mind. To end up in charge of Jacob’s Creek wines is an amazing achievement, I dropped in on a friend who was working at a winery in Adelaide’s north-east. I remember the aroma of the reds fermenting, the vibrant purple colour of the red caps… it was just like being in another world.

With this in mind, I commenced a degree at the Roseworthy Agricultural College in 1970s focused on wine making, there were elements of general agriculture included in the course, which ended up giving me a broader outlook on primary production and farming. With that

influence, it has trickled down to my philosophy regarding grape growing and vineyard sites.

While completing my degree, I worked at Berri Estate in South Australia’s Riverland with Brian Barry and Ian McKenzie. Under these two influential winemakers spurred me on and in 1976 I accepted the first job with Orlando Wines at their Griffith winery overseeing the progressive move to sparkling wine production and varietal-labeled bottles from the region.

In 1987, I relocated to the Barossa winery as the new Operations Winemaker focusing on white, botrytis (dessert) and sparkling wine. In 1994, I became a Senior White and Sparkling winemaker and by 1997 I was promoted to Group White and Sparkling Winemaker.

In 2006, I became Chief Winemaker at Orlando Wines where I continue to find great satisfaction in honing and improving the company’s respected brands. From 2010 I took on the responsibility for promoting the Jacob’s Creek brand internationally.

2012 is being declared as one of the best vintages in recent memory by the winemakers behind the internationally acclaimed Australian wine brand, Jacob’s Creek. Vintage 2012 has produced an exciting line-up of wines across most South Australian regions with both reds and whites having exceptional quality and intense varietal character.

Early indications are that 2012 will go down as one of the great Australian vintages for the last 20 years – comparable with 1990 and 1991. One of the reasons that the 2012 vintage stands out is that there are so many highlights. We have seen stunning quality from premium regions like Barossa, Coonawarra and Adelaide Hills but also outstanding parcels from commercial regions such as South Australia’s Riverland.

The highlights includes the Barossa Chardonnay, Semillon and Riesling, Barossa Shiraz & Cabernet Sauvignon, Coonawarra Cabernet Sauvignon, Riverland Shiraz, Cabernet Sauvignon and Merlot.

      

St Hugo is named after Johan Gramp's grandson and Managing Director of Orlando Wines; Louis "Hugo" Gramp and renowned for his integrity and down to earth nature. Hugo passed away at age 43 in a tragic plane crashed and to honour the man and the enduring legacy, St Hugo was launched in 1983.

St Hugo are produced from the very best parcel's of Cabernet in the Coonawarra, these wines are the epitome of wine making skills from the internationally acclaimed Jacob's Creek wine making team with consistency. Each and every vintage has been produced with a signature style of power and elegance.

St Hugo is a powerful full bodied-wine wine displaying a rich, textured palate of concentrated cassis and berry fruit flavours with the elegance of well integrated tannins.

The 2004 St Hugo Cabernet Sauvignon is full depth red with crimson highlights with lifted cassis and blackberry fruit and dark chocolate complemented by subtle cedar oak notes. The min flavours combined with spicy cedar oak and youthful, fine grained tannins. The richness and intensity of fruit flavour is perfectly balanced with fresh acidity and the complexity of the french oak used enhances the dense variety fruit characters. It is recommended with herbs-crusted lamb rack served with Rosti of sweet potato and basil. The green herbs bring out a hint of herbaceousness in this wine.

The 2005 & 2006 St Hugo Cabernet Sauvignon is full depth red with crimson hues. It is an intense blackberry and cassis with minty notes and spicy oak bouquet. It has a concentrated blackberry, cassis and mint with supple velvety tannins and integrated cedary oak palate. It is recommended with pan-cooked eye fillet of beef, served with beef jus and Boulangere Potatoes to bring out the ripe intensity of this wine.

The 2007 St Hugo Cabernet Sauvignon is a deep ruby red with crimson edges. It is a classic Coonawarra nose at the riper end of the spectrum, with concentrated dark berry fruits, blackberry leaf and chocolate that complemented by spicy, toasty oak. The palate is elegant yet powerful, with refined intense berry fruit flavours and integrated cedary oak, supported by a core of firm yet supple tannins, with a long, savoury finish. It is also recommended with pan-cooked eye fillet of beef, served with beef jus and Boulangere Potatoes to bring out the ripe intensity of this wine.

The 2008 St Hugo Cabernet Sauvignon is a deep crimson red with a dense and ripe nose showing sweet blackberry and cassisIt is recommended with herbs-crusted lamb rack served with Rosti of sweet potato and basil. The green herbs bring out a hint of herbaceousness in this wine.

  

  

mylifestylenews @ Bernard Hickin.

* Special thanks to Pernod Ricard & ec Square PR @ interview arrangement.