Wine Experience
Ox Hardy Upper Tintara Shiraz - McLaren Vale

Ox Hardy Upper Tintara Shiraz - McLaren Vale

Vintage: 2016 | Type: Reds | Producer: Ox Hardy
Region: South Australia
Alc: 14.5%
Closure: Screw cap
Bottle size: 750ml

The Wine Front
Jeremy Oliver

$32.40: as part of any six
$36.00: single bottle
$388.80: per case of 12

When Thomas Hardy purchased the Upper Tintara Vineyard in McLaren Vale in 1871, it heralded the foundation of one of Australia’s greatest winemaking dynasties. Today the picturesque property is still owned by the Hardy family, and consists of native protected scrub and approximately 45 Ha of vines, including millennium Shiraz plantings which are the fruit source of this wine.

Colour Deep bright colour.
Aroma Generous black fruits with savoury, fragrant black pepper.
Palate Rich, elegant, dark fruits. Spicy and luscious, finishing dry with pepper and abundant

“The 2016 growing season will be remembered for being
one of the great vintages in recent memory, with well
balanced vines, strong yields and excellent colour and
Andrew ‘Ox’ Hardy, Winemaker.

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Our notes

RS: 0.1 g/L = Low Sugar Wine 


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.

Campbell Mattinson

Jeremy Oliver
"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."

Jeremy Oliver

Producers notes

Following harvest, the fruit was destemmed and crushed into Potter heading-down board fermenters. The must was inoculated with a chosen yeast strain and, once per day, the fermenting juice was drained to another tank, before being pumped back, re-floating the cap of skins, gently extracting colour, tannin and flavour. The wine was drained off and the skins bag-pressed before the combined wine was transferred to French Oak-second fill barriques and three new hogsheads. The wine spent eighteen months maturating in oak before bottling with minimal filtration


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