The Upper Tintara Vineyard (established by Dr AC Kelly in 1861) was purchased by Thomas Hardy in 1871, heralding the foundation of one of Australia’s greatest winemaking dynasties. Still owned by the Hardy family, the property is home of the original Hardy’s Upper Tintara Winery (now a ruin), and approximately 45 hectares of precious vines dating back to 1891. Andrew "Ox" Hardy is one of Australia's most respected winemakers and is known for his elegant winemaking style, engaging manner and penchant for pink shirts. His winemaking philosophy would be described as minimalist, allowing the quality of the vineyard and fruit to do the talking.
CAMPBELL MATTINSON - THE WINE FRONT
100% shiraz from Blewitt Springs in McLaren Vale. All French oak for 18 months. Stand-out packaging. This is the new label of Andrew Hardy, ex-Petaluma and of course, a Hardy. There’s an old-vine release (with a $225 pricetag, and apparently too limited to be sent as samples) and this $38 release, which was grown on vines roughly 20 years old. This is a ripping shiraz. It charges at you and let’s you have it, and it does so in such fine style. Maybe there are some floral notes but really it’s just drenched in dark, baked plum-like flavour, combined with asphalt and graphite, and then there’s that rich, dark chocolatey goodness too. It’s the tannin though that really lets rip. This shiraz is polished and modern and yet it doesn’t pussy-foot around. It’s been made by a Hardy in a hearty style, ha ha, but it doesn’t rest on its laurels, it goes straight for the jugular.
s Earthy, gravelly and savoury, with a musky, spicy and floral bouquet whose fragrant aromas of black, blue and red berries, dark plums and cedary oak reveal a ferrous whiff of mineral. Fullish to medium in weight, it’s intense and juicy, with sour-edged dark fruits and tight-grained polished oak extending long and lively down a crunchy, gravelly spine towards a long, persistent and drying finish. Top stuff.
While this is certainly made to appeal hedonists, its personality also suggests a deep grasp of sensitivity and finesse. Brambleberries and dark-plum and cherry liqueur are pitted against undergrowth, licorice and vanilla. Dense and intricately structured, this is an impressive red that takes off on the palate with fully fledged tannins and agile acidity. Full-bodied and long on the finish. Very well done. Drink now. Screw cap.
Deep colour and rich spicy, chocolate and earth aromas, with hints of cinnamon, pepper and nutmeg. Traces of soot and charcoal. It's full-bodied, lush and savoury in the mouth with abundant fine, drying tannins and very good balance. (The first vintage of a new wine, produced from 1998-99 plantings on the Hardy family's Upper Tintara vineyard)