Move over TWE's 'vintrepreneurs', for Brad Hickey has come up with 'creator' and 'vinitor' to cover his role (and that of partner Nicole Thorpe) in establishing Brash Higgins. His varied background, including 10 years as head sommelier at some of the best New York restaurants, then a further 10 years of baking, brewing and travelling to the best-known wine regions of the world, may provide some clue. More tangibly, he planted 4ha of shiraz, 2ha of cabernet sauvignon, and grafted 1ha of shiraz to nero d'Avola on his Omensetter Vineyard looking over the Willunga Escarpment. Exports to the US and Canada.
Trying to add something new to the winemaking dialogue, Brash Higgins makes amphora wines, field blends, co-ferments and sources biodynamic fruit. Their own 17 acre Omensetter Vineyard in McLaren Vale is farmed organically and grows Shiraz, Nero d'Avola, which is made in locally potted amphora, and Cabernet Sauvignon, all made in a micro-artisanal Winery located on the estate. Brash Higgins is the life long dream of former NYC sommelier Brad Hickey and South Aussie partner and vigneron Nicole Thorpe to grow premium grapes and make world class, minimal intervention wines.