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Ripe blackberry, over-ripe plum, coffee bean and sage.

David Hickinbotham is the third generation of his family to be involved in the wine industry starting with his famous grandfather, Alan Robb Hickinbotham, who was responsible for establishing the Oenology winemaking course at Roseworthy’s Agricultural College in South Australia in 1936. The Hickinbotham Wine Science laboratory was completed in 1998 and honors his distinguished contribution to Australian wine. Over 400 students a year are enrolled in the program. David established his own vineyard in 1972, south of Adelaide in the foothills of Clarendon. His fruit was so exceptional that the best grapes from the vineyard were selected for Australia’s most iconic wine, the Grange Hermitage. In 1995, the family purchased 1760 acres in The Riverland region on the River Murray. The Paringa Vineyard is now so large that David Hickinbotham says, “We measure it in square miles, not in acres.”

Rare steaks, bold roasts and chops, and most grilled red meats will provide the protein, fat and smoky flavor that bring out the best in this Shiraz. Lamb is a classic pairing but beef, pork, venison and game are all hearty enough to stand up to the Paringa’s assertive flavors. Herbs like mint, cilantro and basil will all find a willing partner in the wine’s dark fruit.

"The Mighty Murray," as it is often referred to, is part of a river system that spans 2,300 miles.