Writer and presenter Max Allen wrote a nice piece on Brash Higgins in the Feb 14, 2020 Australian Financial Review. The piece focused on BH’s pioneering use of the Sicilian red wine grape Nero d’Avola and his use of locally made amphora. The beginning of the advenyture was summed up in the pieces intro: “In…

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Episode 335 of I’ll Drink to That! was released recently. It features Brad Hickey, who is the winemaker of the Brash Higgins winery in the McLaren Vale of Australia. Full interview here or http://illdrinktothatpod.com/ Some words on the interview by Alder Yarrow: “This is an interview in two parts, really. In the first half of…

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Brash Higgins’ winemaker and vinitor, Brad Hickey, was profiled in America’s Food & Wine Magazine recently by Christina Pickard. Here’s what she had to say: American Winemakers Down Under “Raising Expectations in McLaren Vale” “McLaren Vale has long struggled to shake its reputation as a bulk wine region. It’s the last place you’d expect to find pithy, ginger-and-lemon tea…

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Qantas Inflight magazine recommends the Brash ZBO Zibibbo in its April edition. Written by wine writer Peter Bourne, the article explores the “Orange” wine craze which is sweeping the nation. Orange wines are white wines made like reds, meaning the skins stay in the fermenter a lot longer than normal to make wines with more tannin and complexity than…

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Brash Higgins is stoked to receive the highly sought after 5 Star Red rating fromJames Halliday in the 2016 Wine Companion. Red means we’ve had 5 stars for three years in a row and have multiple wines scoring 94 points and above. Feels good. www.winecompanion.com.au/wineries/south-australia/mclaren-vale/brash-higgins

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A flurry of nice reviews for the Brash Higgins Merlot, culminating in these kind words by ace wine journalist/presenter Mike Bennie in Australia’s Wine Business Magazine. Thanks, Mike. This 2014 vintage has sold out quickly, but keep tabs on the 2015 when we release it later this year. BH

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Ah, Winter in McLaren Vale. Not so warm this time of year. Finished pruning theSHZ on Omensetter Vineyard recently at Brash Higgins HQ. Following the lunar calendar, we had a long stretch of beautiful weather over a few Fruit Days to comfortably hand prune the 9 acres of premium SHZ. CBSV up next, then NDV. Pic by Angela Lisman angelalismanphotography.com.au/

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Brash Higgins has freshly bottled a brand NEW MRLO Merlot for your drinking pleasure. Fermented wild and aged in our Clay Amphora, it is fresh and slick drinking, but very limited. Express interest now wine@brashhiggins.com as the MRLO will be on the go early May 2015 to Bandwagon Members FIRST.

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Join Brash Higgins and the Vale Cru as we take apart the Adelaide Hills and Barossa winemakers at this fun for the family wine challenge. Feb 14 in Hahndorf, SA. Some tix still available here: www.trybooking.com/GPBZ

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Brash Higgins is proud to announce the release of a new wine, our first ever Cabernet Franc, which we lovingly call FRNC. Made from grapes grown on the neighbouring “Sommerville Vineyard”, the FRNC will be an ease to enjoy on the warm summer nights ahead and a bit more friendly on the wallet, too. BH

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Star studded Vale Cru annual tasting with Brash Higgins, CHEF Duncan Welgemoed and James Halliday on the lawns of the Victory Hotel is Oct. 19 from 2-5pm. Get your tix here if you’re near the Vale that day: www.trybooking.com/Booking/BookingEventSummary.aspx?eid=100758&embed=100758

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Nicole diligently hand pressing our amphora raised Zibibbo thru a screen last week. Takes a lot of time, but it’s the gentlest way I know to press skins. Especially skins that have been soaking in wine for 6 months. 14 ZBO release expected before Christmas 2014. BH

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Sunshine means Springtime and warming Winter bones. Bud burst on Omensetter Vineyard is another result. Vintage 2015 is just beginning, hard to believe, and always a time to release new wines, including the 2013 GR/M, 2012 SHZ and CBSV. Grab some while you’re here, they won’t be around for long. BH

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Join Brash Higgins for a tantalising night of pizzas and new BH wines in Brisbane Wed, Aug 20 at Sorellina Pizzeria. $70 bucks delivers a heck of a lot of pleasure. Book here bookings.sorellina@gmail.com. Then Sat. Aug 23 come to The Golden Pig for a cooking class w/ Brash + wines www.thegoldenpig.com.au

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As Winter winds down, it’s time to wake the hibernating nero d’avola occupying our amphora. Sucking out the dark nero juice is just the first step, it smells amazing. The sucking is followed by pressing all the skins left behind. It is truly fun for the whole family and occupies two full days. After which…

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