Winemaker's Notes History shows that Thomas Hardy first blended grapes from multiple regions in 1865. Hardy believed that blending grapes with different characteristics would complement and enhance the qualities of each region. So began Hardy's rich blending heritage; with each new blend a unique code was created starting from A001. For this vintage of HRB Cabernet Sauvignon, fruit was sourced from various sub regions of Margaret River, Coonawarra, and Frankland River. In 2013, the regional blending approach continues for Hardys. A very warm summer across Australia helping to produce an intense dense sweet fruit style of Cabernet. The blend, a first for us; it uses Frankland River wine to enhance complexity and structure to the Margaret River and Coonawarra wines. Each region contributes its own terroir to the blend, with Margaret River showing Bordeaux-like notes, Coonawarra with chocolate and dark fruits and Frankland River with powerful structure.
Tasting Notes Wine Style Dry & Full bodied Colour Intense deep garnet core with soft crimson red rim. Bouquet Lifted aromas of cassis, mint, bay leaf and black olive are complemented by well integrated French oak & hints of cinnamon spice. Palate The palate is rounded and rich, with primary fruit in abundance, lots of sweet fruit with flavours of mint, rich blackcurrant, dark fruit and chocolate wrapped into very fine integrated oak, fine silky tannins balanced with freshness and weight of primary fruits.
Alcohol 14.0% Residual Sugar n/a Acidity 6.6 g/L pH 3.58 Winemaker Paul Lapsley Malolactic Fermentation 100% of final blend Climate Mediterranean Region Margaret River, Coonawarra & Frankland River Age of Vines 15 to 40 years Cellaring Up to 10 years Harvesting Hand Harvested Oak Maturation French oak for 14 months Grape Variety Cabernet Sauvignon
