In 1971, Alan David Hickinbotham planted his vineyards in Clarendon, a subregion near McLaren Vale in South Australia. The property covers a massive 460 acres. It’s like a health-spa for grapes with nutrient-rich, ancient soils and cooling hillside breezes, making it an ideal location for growing grapes. Initially, the vineyards supplied fruit to many of Australia's iconic wine producers. It wasn't until 2012 that the Hickinbotham Vineyard label was launched. Today, the vineyard and winemaking operations continue under the watchful eyes of winemakers Christopher Carpenter and Peter Fraser, as well as viticulturist Michael Lane, ensuring that the legacy of the vineyard is maintained. 

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In 2019, Hickinbotham Vineyards adopted biodynamic farming practices, taking organic farming to a new level by treating the vineyard as a living organism. This goes beyond merely avoiding synthetic chemicals. It involves holistic practices like natural composting and encouraging biodiversity with farm animals and bees for a balanced ecosystem. But it also consists of using unique methods like burying cow horns filled with manure to boost soil health and making planting and harvesting decisions based on lunar cycles to influence grape quality. In the cellar, biodynamic winemakers use natural yeasts and minimal additives to let the grapes express themselves. While certain practices might seem unusual, the objective is to produce wines that embody their terroir and reflect a profound connection to nature's rhythms.