Discovering Brash Higgins: A Bold Fusion of Tradition and Innovation in McLaren Vale

“We’re not here to make safe wine. We’re here to make wine worth talking about.” — Brad Hickey

A Rebel Heart in Wine Country

Nestled in the sun-drenched hills of McLaren Vale, South Australia, Brash Higgins Winery stands as a testament to the power of passion, perseverance, and a dash of rebellion against the status quo.

Founded in 2007 by American expat Brad Hickey and local vigneron Nicole Thorpe, this boutique operation blends old-world techniques with new-world flair, creating wines that speak of drought-defying resilience, organic farming, and experimental fermentation.

If you’re searching for wines that break the mold yet stay grounded in terroir, Brash Higgins might just be your next obsession.

From Chicago to McLaren Vale

Brad Hickey’s journey reads like a sommelier’s adventure novel.

Raised in Chicago, Brad rose to become head sommelier under 2-Star Michelin Chef David Bouley in New York City. His career took him through Paris and Portland before Australia drew him in for his first vintage harvest.

It was in McLaren Vale, among the vines, that he earned the nickname “Brash”—a nod to his bold, unfiltered approach to wine and life.

Fate brought Nicole Thorpe into the picture at the Alma Hotel during one of the region’s most punishing droughts. Nicole’s 17-acre Omensetter Vineyard, planted with Shiraz and Cabernet Sauvignon in 1997, became their shared canvas. Together, they grafted hardy Italian varietals like Nero d’Avola onto struggling vines, achieving certified organicstatus by 2017.

Pull Quote: “McLaren Vale has its challenges, but those challenges make the wine worth the work.” — Nicole Thorpe

Ancient Vessels, Modern Vision

At the core of Brash Higgins’ philosophy is a fearless embrace of minimal intervention winemaking.

A transformative trip to Sicily introduced Brad and Nicole to amphora fermentation through trailblazers like COS and Frank Cornelissen. Inspired, they enlisted local potter John Bennett to craft 200-liter terracotta amphorae from South Australian clay.

These ancient vessels allow for extended skin contact and natural fermentation, resulting in wines that vividly express McLaren Vale’s mineral-rich clay soils, limestone beds, and cooling Gulf breezes.

The vineyard now nurtures Nero d’Avola, Shiraz, Cabernet Sauvignon, Zibibbo, Cinsault, and Chenin Blanc—all grown organically, free of synthetic chemicals.

Tasting the Lineup

Nero d’Avola Amphora

Flagship Red — Estate-grown, fermented in amphora for months. Vibrant, structured, with layers of dark cherry, black plum, spice, and earthy depth.

SHZ Shiraz

McLaren Vale Icon — Partial whole-bunch fermentation for texture and lift. Juicy blackberry fruit with a peppery kick.

BLOOM

Jura-Inspired White — Oxidatively aged for nutty, sherry-like complexity. Rich, savory, and unlike most Australian whites.

CINS Cinsault

Summer Red — Light, bright, and elegant with strawberry, redcurrant, and a whisper of spice. Best served slightly chilled.

CHN Chenin Blanc

Old Vine Freshness — Crisp, mineral-driven, with green apple, honeycomb, and saline edges.

Grenache/Mataro Blend

Sun-Kissed Blend — Juicy, warm-climate generosity balanced by natural wine freshness.

For Those Who Seek Adventure in a Glass

Low-sulfur, wild-yeast ferments. Zero chemical shortcuts. Wines that are as much about place as they are about personality.

Brash Higgins doesn’t just make wine—they craft liquid narratives of McLaren Vale, shaped by clay, wind, and a willingness to color outside the lines.