This is a big-hearted McLaren Vale classic, but with polish and poise. It opens with brooding aromas of black plum, dark chocolate, and smoked spice, followed by a palate layered with blackberry compote, leather, and a whisper of dried herbs. Fine tannins wrap around the richness like a tailored jacket, and the finish is long, warming, and just a little savoury. It’s bold, but not brash — the kind of wine that knows exactly who it is.

Few names in Australian wine carry as much weight as Hardy, and Andrew “Ox” Hardy is proudly continuing that legacy with his personal project, Ox Hardy Wines. The family’s roots in winemaking stretch back to the mid-1800s, when Andrew’s great-great-grandfather, Thomas Hardy, founded one of the country’s most influential wine businesses. At the heart of Ox Hardy is the Upper Tintara vineyard, located in McLaren Vale, one of South Australia’s most iconic wine regions. The site is steeped in history — including some of the oldest vines in the region, planted in 1891 — and produces fruit with remarkable depth and character. Andrew spent decades as senior winemaker at Petaluma, honing a precise, elegant style that now defines his own label. With Ox Hardy, he blends deep regional knowledge, modern winemaking skill, and a genuine respect for heritage. The result is wines that feel both contemporary and timeless, rooted in the story of a family and a place that helped shape Australian wine as we know it.