Deep purple color; red plum, blackberry, blueberry, dark cherry, cherry fruit cake, chocolate, licorice, violets, spice, minerals on the nose and palate.
Dry; relatively smooth but firm tannins. Consider decanting, but not imperative. Standard acidity for a red (3.58 pH). Some oak structure, but not dominant. Bold, but also has smoothness, especially after some air exposure. Medium body. Civilized shiraz built to appeal to wide range of red wine drinkers. 14% ABV
Born in the small village of Gittisham, Devon, Englan in 1830, Thomas Hardy arrived in Australia in 1850 with £30 to his name. After working in Adelaide for three years, including with William Reynell, South Austalia’s first winemaker, Hardy purchased land on the banks of the River Torrens, where Hardy’s Wines began. In 1876, the Tintara Vineyards Company came up for sale when it went bankrupt. Hardy acquired the winery and vineyard for virtually nothing. The name for this wine, and the grapes to make it, come from that foundational vineyard.
By 1887, Thomas’s sons were able to join the family business. The name changed to Thomas Hardy & Sons. James, Thomas Nathaniel, and Robert would lead the business into the 20th century. By 1900, Thomas Hardy & Sons was the largest wine operation in South Australia. In 1904, however, the original winery caught fire and burned to the ground. The Hardys quickly moved to a larger site at Mile End. In 1912, two days shy of his 82nd birthday, Thomas Hardy died, generally recognized as the father of the South Australian wine industry.
The fourth generation of the Hardy family took over the company in 1965. Tragedy struck in 1980 when the family matriarch, Eileen, and her eldest son, Thomas Walter died. The fifth generation was just maturing to run the family business. As the business expanded, the company went public in 1992, leaving total family control to merge Berri Renmano Ltd. By 2003, the 150th anniversary of Hardy’s, their wine sold in 130 countries. Two million glasses of Hardy’s wine were consumed every single day. Hardy’s was the number one Australian wine brand. In 2005, Hardy’s renovated the old cellars. The new cellar was the most advanced open fermentation cellar in the southern hemisphere.
Hardy’s Tintara Reserve Shiraz, McLaren Vale, Australia 2019 is classic McLaren Vale shiraz, rich and bold, but also approachable. Not overpowering. Solid red and dark fruits nicely integrated with deftly managed oak. Engaging from the initial red-dark fruit attack through the mid-palate and extended finish when licorice and spice present. This hardy Hardy’s needs to be paired with protein to show its best. Pair with grilled and roasted beef dishes; lamb; wild game—venison; barbecue beef, pork, chicken; baby back ribs. Cheese—bold and spicy shiraz requires bold, salty cheese. Halloumi, gouda, asiago, gruyere, pecorino, parmigiano-reggiano, grana-padano, camembert. $20-25
