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Brash Higgins RSM Rieslng Semillon 2017

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'Star bright in colour with a clear straw/green tinge. The nose is like a sea breeze, with hints of lemon blossom, basil, watermelon, freshly shucked oyster, chamomile, Beluga caviar and talc. A refreshing rush of minerality keeps things taut on the palate; textured layers of Asian pear and quince intermingle cleanly followed by a laser beam of lychee and grapefruit pucker. This field blend has all the emerald exuberance of Riesling cut with the lemony flesh of Semillon.' - Brad Hickey, Vinitor, December 11, 2013.

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Brash Higgins is Brad Hickey's wine label. 'Brash Higgins' might as easily be the title of a picaresque novel as a new wine label. The road bringing Brash's creator, Brad Hickey, to the rich terroir of his Omensetter Vineyard winds through two decades in virtually every aspect of food and wine across four continents. After completing a degree in English Literature and Botany in 1989, Brad left his hometown of Chicago to make the world his wilderness. He landed in Paris, France where he quickly learnt that soaking up the language, wine and fine French sauces doesn't come cheap; he funded these pursuits and a burgeoning wanderlust by going straight to the source – working in restaurants and vineyards. Upon his return to the US, Brad was attracted to the artisanal vibe of the Pacific Northwest and made Portland, Oregon his home. There he expanded his hands-on botanical interests developed abroad by designing landscapes, brewing beer and baking bread. It was an idyllic time. However, the lure of the great international city that is New York loomed large, and in August 1996 Brad made the pivotal cross-country drive eastward without a job and little money. As an aspiring food writer in New York City, Brad hit on a perfect format to express himself and pay the rent – composing restaurant wine lists. After 10 solid years in NYC he held the title as the first US sommelier to work under French culinary genius Daniel Boulud, at Cafe Boulud, and then to the role of wine director for four years at world renowned chef David Bouley's duo of two Michelin-starred restaurants, Bouley and Danube. Life at the pointy end of NYC's restaurant scene took Brad to the new and old regions of the wine world, including South Africa, France and Australia. Time in the vineyards deepened his knowledge of viticulture and winemaking and reignited in him the desire to connect with the creative and organic processes he had embraced during his time in Portland. Inevitably, Brad broke with the hustle and bustle of the New York fine dining scene and hit the road to understand, from the ground up, the enigma behind the bottles which reach the table. This quest brought Brad to South Australia in 2007 to work vintage at the invitation of winemaker Chris Ringland. Here, a new chapter began with the conception of the alias 'Brash Higgins'; a nickname swiftly bestowed by Aussie friends on the bright-eyed and brash New Yorker. The new identity kept Brad off the authorities' radar just long enough to prune after vintage, fall in love with McLaren Vale, and, ultimately, with local vigneron, Nicole Thorpe. Together they own and care for Omensetter Vineyard. The odyssey has become a special kind of love story.

Additional information Harvest date:

February 25, 2013 Hand selected

Vineyard: Saddlebags Hill Vineyard, Kangarilla Grower: Adrian Scott

Soil Type: North Maslin Sands over ironstone

Irrigation: Dry Grown Altitude: 250 metres above sea level

Planted: 1975 Fermenter type: neutral oak barriques

Time in oak: 6 months

Oak origin: French

Oak age: 100% 5 year

Bottling date: October 15, 2013

Closure: Stelvin + pH 3.21, TA 6.4g/l, alc 12.3% 49 cases

Additional Information

Volume (ml)750ml
Winemaking PracticesMinimal Intervention
Vineyard PracticesOrganic/Biodynamic
Product typeWine White Other Varietal/Blends
RegionSouth Australia
Sub-RegionMcLaren Vale

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