Andrew Hardy The Ox Shiraz 2003  Front Label
Andrew Hardy The Ox Shiraz 2003  Front Label

Andrew Hardy The Ox Shiraz 2003

  • RP99
750ML / 15.1% ABV
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  • RP97
  • WS90
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750ML / 15.1% ABV

Winemaker Notes

The hand picked fruit is de-stemmed and crushed into an open fermenter. Yeast is added immediately, a neutral clean fermenter such as Bordeaux Red. The cap is plunged gently by hand 8 to 10 times per day and allowed to rest between midnight and six in the morning. At sugar dryness, the skins are pressed in a tank press: al pressing are included. The wine is then put to barrel. Malo-lactic fermentation takes place in oak, using bacteria from Wendouree. The barrels are racked twice a year and kept topped regularly. No fining or filtration is undertaken and the wine bottled when I feel like it is ready. Grown by Robert Hardy, my father, on the Upper Tintara vineyard first planted by Dr. AC Kelly in 1861, and then bought by my great-great grandfather in 1877. The Shiraz vines that grow this wine were planted in 1891 and have been producing ever since. The soils are dark brown sandy loam, over brown to red brown well-structured clay. These soils are underlain by the Tapley Hill formation, which is about 750 million years old. The vines are hand pruned and hand picked and are very shy bearers. The vines that grow this fruit were planted in 1891 and the vineyard is still tendered by my father, Robert G Hardy.

Critical Acclaim

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RP 99
Robert Parker's Wine Advocate
There are only 70 cases of the 2003 Shiraz “The Ox”. As noted above, the wine comes from a 116-year-old vineyard with microscopic yields of 0.25 – 0.50 tons per acre. It spent 24 months in old French oak and was bottled unfined and unfiltered. Saturated purple/black, this Shiraz has a hugely expressive bouquet of cedar, pepper, blueberry, blackberry liqueur, and chocolate. Full-bodied and thick on the palate, it exhibits a plush texture, a complex flavor profile, amazing depth and concentration, ripe tannins, and a finish that will not quit. It is a testament to what old vines and talented winemaking can achieve. Congratulations to Southern Starz for discovering this gem.
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Andrew Hardy

Andrew Hardy

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Andrew Hardy, Australia
With grapes grown by the winemaker’s father, Robert G. Hardy, son Andrew takes special care to produce wine that is rich and bold for a classic old vine Australian Shiraz. These vines date back to 1891 and can be found on the upper Tintara vineyard in McLaren Vale. Made by winemaker Andrew “Ox” Hardy, these are exceptionally limited and carefully crafted wines. Alas, there’s precious little to go around. However, the 2007 release of a new wine called “Little Ox” is cause for great excitement - cuttings were taken from the original block and planted on a reconditioned hillside on the same property. The result – textbook Shiraz with a pedigree like no other at a fabulous price.
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McLaren Vale Wine

South Australia

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Known for opulent red wines with intense power and concentration, McLaren Vale is home to perhaps the most “classic” style of Australian Shiraz. Vinified on its own or in Rhône Blends, these hot-climate wines are deeply colored and high in extract with signature hints of dark chocolate and licorice. Cabernet Sauvignon is also produced in a similar style.

Whites, often made from Chardonnay or Sauvignon Blanc tend to be opulent and full of tropical, stone and citrus fruit.

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Marked by an unmistakable deep purple hue and savory aromatics, Syrah makes an intense, powerful and often age-worthy red. Native to the Northern Rhône, Syrah achieves its maximum potential in the steep village of Hermitage and plays an important component in the Red Rhône Blends of the south, adding color and structure to Grenache and Mourvèdre. Syrah is the most widely planted grape of Australia and is important in California and Washington. Sommelier Secret—Such a synergy these three create together, the Grenache, Syrah, Mourvedre trio often takes on the shorthand term, “GSM.”

SEC96593_2003 Item# 96593

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