Description
COLOUR
Dark ruby with vivid burgundy hues
NOSE
Powerful aromas of blueberries and cherries with hints of spice, whole bunch notes and a hint of vanilla oak.
PALATE
Dark berry fruits, spice and whole bunch notes continue on the palate, complemented by an elegant mineral acid drive and fine silky tannins. A hint of oak plays a subtle yet supporting role and the wine ends with superb length of flavour.
PEAK DRINKING
Approachable upon release, will reward careful cellaring for 5-10 years
FOOD MATCH
Seared venison with native Tasmanian pepperberry sauce.
WINEMAKING
The wine was gently basket pressed then fermented in open-top stainless steel, temperature-controlled fermenters, at up to 32 degrees. The wines underwent 100% malolactic fermentation and matured for 9 months in 100% French Oak Barriques (combination of new, 1-, 2- year-old barrels). Gentle fruit handling and
restrained winemaking were crucial to developing the complexity of the final blend.
VINTAGE CONDITIONS
A classic cool season for Tasmania. A wet winter set up the growing season well, aided by a dry November with neither frost nor wine causing an issue. A cooler season led to slow ripening whilst the vines benefitted from regular rainfall. A longer ripening period resulted in wines that are full of flavour, rich in concentration and supported by creamy mid-palate weight. Pinot Noir flourished in the vintage conditions, showcasing the full flavour spectrum from red to dark and violet fruit, supported by ripe tannin profiles and a silky texture.
About Hardy Wines
The story of Hardys begins with the very man who gave us his name, Thomas Hardy. From the moment he arrived in Australia in 1850, his ingenuity, determination and hard work built a business that has lasted more than 160 years.
About Thomas Hardy
The founder of Hardys Wines. By 1876 he purchased The Tintara Vineyard Company. By 1894, Thomas Hardy had become the largest winemaker in the colony, and the press labelled him ‘the father of the wine industry in South Australia’.
About Eileen Hardy
Born in 1893, Eileen took on the role of brand ambassador for Hardys Wines in 1938 after her husband, Tom Mayfield Hardy, was tragically killed in the ‘Kyeema’ aircrash. She became so well-known by wine lovers that everyone called her ‘Auntie Eileen’. In 1977, her enormous contribution to the Australian wine industry was recognised when she was made an Officer of the Most Excellent Order of the British Empire (OBE). 
