Book Online


Bistro Blackwood presents Brash Higgins Wine Co.
Monday,29 April 2019
T:\1. Clients\B\Bistro Blackwood\05 Images

On May 2nd, join Bistro Blackwood and Brad Hickey from Brash Higgins Wine Co. to gain an insight into why the grape varietals grown at his Omensetter Vineyard are so unique.

Enjoy Bistro Blackwood’s a la carte menu while Brad pours your wine and talks you through his process.

About Brad Hickey
Brad Hickey, A.K.A. Brash Higgins, is a former New York City sommelier who gained notoriety after being the first American sommelier ever to work under the French culinary master, Daniel Boulud. Being the sommelier that he is, Brad had the opportunity to travel the world for the sake of wine. The small bunches of fruit brought him everywhere from South Africa to Champagne and finally to South Australia.

He settled in Adelaide in 2007 when he was invited over by winemaker Chris Ringland. While in Adelaide, Brad fell in love with McLaren Vale and ultimately with his now wife, Nicole Thorpe. Together, they run The Omensetter Vineyard, a 17 acre certified organic vineyard where 100% of the fruits sourced for the Brash Higgins NDV, SHZ and CBSV come from.

About the wines
Brad’s approach to winemaking involves slower macerations in small, open fermenters, local amphora or non-combative oak. These methods lead to greater texture, integrated tannins and open perfumes, not to mention the savoury umami qualities interlaced throughout.

The wines that Brad will be showcasing at the May 2nd Winemaker Waiter event at Bistro Blackwood will be the Brash Higgins Riesling Semillon 2018, Grenache/Mataro 2017 and the Nero d’Avola 2016.

  • Riesling Semillon 2018
    This RSM is Brash’s ‘field blend’, made using a variety of grapes from the same area of the vineyard. The grapes are harvested, pressed and fermented together on the same day.
    It feels like and tastes like a seaside wine – refreshing, citrusy and tangy.
  • Grenache/Mataro 2017
    The Brash Higgins GRM is a perfect balance between the fruitiness of a Grenache and the darker, spicier tones of a Mataro. Fermented for two weeks in an open fermenter and then further fermented for another ten months in French puncheons, the berry tones of the Grenache and subtle spiciness of the Mataro are undeniable.
  • Nero d’Avola 2016
    This Nero d’Avola, fermented in clay-amphora, is arguably Australia’s premier example of this variety. Brad Hickey described it best – “Translucent ruby in colour, with hints of lavender, nori, vermouth and stem ginger. Orange peel also present, reminiscent of an Old Fashioned cocktail, angostura bitters and all. A pomegranate, bright cherry mid-palate balanced by a refreshing sweet and sour red cherry acidity.”

Don’t miss out on this unforgettable night of food and wine! Reserve a table before it’s too late.

This Winemaker Waiter event is not a ticketed event, but reservations are necessary. Sittings will be at 6pm, 6.15pm, 6.30pm and anytime after 8pm.
Be sure to call or book online to reserve a table.