2016 Hardys HRB Bin D673 Cabernet Sauvignon

2016 Hardys HRB Bin D673 Cabernet Sauvignon


Hardys has championed multi-regional blends for decades, here it delivers a champion red that is better than the sum of it parts, with a plumpness and yet real tannins and grip. Don't be afraid of cellaring this classic Cab.

Expert Reviews

95 Points - Jane Faulkner - Halliday's Wine CompanionBin D673. The HRB series focuses on regional blending, yet nothing specified on the label for this. Dark garnet hue; the flurry of dark fruit from blackberries to very ripe plums and spiced compote take in oak flavours of cedar and wood, licorice and soy sauce along the way. Full-bodied, fleshy and ripe with still-firm tannins and a savoury core.'

Tech stuff

Cabernet Sauvignon
South Australia
Cellar to 2024
Screw Cap



How's it taste?

Classic textbook Cabernet character - Cassis, touch of green pepper, tobacco/cigar box notes. The savoury palate is balanced and concentrated, with good structure and length.

How was it made?

A blend of Coonawarra, McLaren Vale and Frankland River Cabernet Sauvignon in a 'best of the best' multi-regional blend.

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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