2016 Hardys HRB Bin D668 Chardonnay
"Clear, polished and very well made."
"Rich, marzipan and green apple acid supported by vanillin oak"
A big, bold Chardonnay with plenty of oaky character up front. Toasty, burnt-butter aromas on the nose, with marzipan spice and butterscotch hints. The ripe and creamy palate is balanced by green apple acidity supported by more vanillin oak. Long and concentrated finish. Highly Recommended.
Bin D668. While percentages are not known, comes from five regions - Tumbarumba, Yarra Valley, Margaret River, Adelaide Hills and Pemberton, and it's a balanced, ripper-of-a-blend. Heady with ginger fluff cake, lemon curd, oak spices figs and stone fruit, the palate unfurls with nutty leesy flavours, creamed honey, the very good oak adds another layer. There's a lot going on, yet not heavy, the acidity and some smoking match-strike sulphides keep everything reined-in. 95 points - Jane Faulkner
How’s it taste?
Multi-regional and multi-faceted, this Hardys Chardonnay shows just how good wine can be with some deft blending. Flavour, richness, oak. It's got all the boxes ticked. Ticked, with a smily face too!
Who made it?
With the immense heritage behind 6 generations of Hardy’s family winemaking, the business has never looked stronger. A pioneer of the McLaren Vale vineyard region (most notably after purchasing the Tintara winery and vineyards), Hardy’s is now a multi-regional brand with a diverse portfolio of wines. Hardy’s has established vineyard sites across most of southern Australia. Fruit sources include Tasmania, Yarra Valley and Pemberton in WA. Vineyard practices vary, but high profile wines show depth and more regionality than the fruit bowl region wines. The depth of the range is as impressive as it is broad. Thomas Hardy and Eileen Hardy sit at the top of the brand tier with Heritage Reserve Bin, Sir James and Oomoo following on. Nottage Hill has been a big commercial success for Hardy’s. Innovation is at the forefront for wine making practices at Hardy’s. Large scale production has limited boutique influence, but recent years have seen a shift back to smaller ferments, experimentation and more hands-on winemaking for the top tier wines.
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