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Flat front label of wine

Hardys Stamp Cabernet Sauvignon 2001

Cabernet Sauvignon from Australia
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    Winemaker Notes

    Deep red with purple overtones, the Hardys Stamp of Australia Cabernet Sauvignon displays dominant fruit aromas of cranberry and currant with hints of cinnamon and soft oak. Intense black cherry and plum fruit flavours shape this luscious cabernet.

    Critical Acclaim

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    Hardys

    Hardys

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    Hardys, Australia
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    At the tender age of 20, Thomas Hardy, filled with the early pioneering spirit, left his home town of Gittisham, England to carve out his future in the newly established colony of South Australia. Arriving August 18, 1850 Thomas found work tending cattle in the surrounding hills of Adelaide. It was not long before Thomas sought a new challenge and, in an amazing twist of fate that would not be realised for a further 130 years, he moved south to work with a fellow Devonshire man by the name of John Reynell. Helping tend Reynell's recently established orchards and vineyards, Thomas quickly developed a keen understanding for both. This period of his life would serve him well in the years to come. In 1853 Thomas married Johanna and together they purchased a small block of land on the fertile banks of the River Torrens. Thomas' first site was aptly named Bankside.

    By 1857 Thomas created his first slice of history by shipping two hogsheads of wine to England. This is commonly applauded as marking Australia's entry into the wine export market. With his Bankside cellars expanding throughout the 1860's towards capacity, Thomas looked again for expansion. He headed south to the now famous wine district of McLaren Vale, adding the struggling property of Tintara to his growing portfolio of wineries and vineyards. It was at Tintara that Thomas Hardy's winemaking genius was to be recognised on a world stage. A gold medal in 1882 awarded at the prestigious International Wine Show in Bordeaux, payed tribute to the man and his ability. In 1889 he experienced further international success with a gold medal at the much heralded Paris exhibition.

    Thomas Hardy died two days prior to his 82nd birthday. The world agreed that this man, the founder of Thomas Hardy & Sons, had played one of the most significant roles in the development of the Australian Wine Industry.

    In 1982, 129 years after Thomas Hardy & Sons was founded on the banks of the River Torrens, history turned a full circle with the Hardy family purchasing the Reynella based winery of Walter Reynella & Sons.

    Thomas' family company moved headquarters from Adelaide to Reynella, converting the Reynell homestead and cellars where Thomas had lived and learned his trade, into the head office. An ironic twist of fate.

    Hardys continued to grow and develop throughout the later 20th century culminating with a merger between Thomas Hardy & Sons and Berri Renmano in 1992, forming Australia's second largest wine company.

    Australia

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    A large, climatically diverse country producing just about every wine style imaginable, Australia is not just a source of blockbuster Shiraz or inexpensive wine with cute labels, though both can certainly be found here. Australia has a grand winemaking history and some of the oldest vines on the planet, along with a huge range of landscapes and climates; it is impossible to make generalizations about Australian wine. Most regions are concentrated in the south of the country with those inland experiencing warm, dry weather, and those in more coastal areas receiving humid and tropical, or maritime weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles.

    Shiraz is indeed Australia’s most celebrated and widely planted variety, typically producing bold, supple reds with sweet, jammy fruit and performing best in the Barossa and Hunter Valleys. Cabernet Sauvignon is often blended with Shiraz, and also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre (often locally referred to as Mataro) are also popular, both on their own and alongside Shiraz in Rhône blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version, and Semillon is often utilized as its blending partner, or in the Hunter Valley, on its own to make complex, age-worthy whites. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen Muscat is a beloved regional specialty of Victoria. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing, and there are a vast array of intriguing varieties to be found.

    Cabernet Sauvignon

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    A noble variety bestowed with both power and concentration, Cabernet Sauvignon is now the world's most planted grape variety. Inherently high in tannins and acidity, the best bottlings of Cabernet can age beautifully, with the ability to last fifty years or more. Cabernet Sauvignon flourishes in temperate climates like Bordeaux's Medoc region and forms the base of the Medoc reds, which are typically mostly Cabernet with Merlot and smaller amounts of some combination of Cabernet Franc, Malbec and Petit Verdot. (Enjoying a great deal of success in various regions around the world, this blend is now globally referred to as a Bordeaux Blend.) Cabernet Sauvignon has enjoyed great success throughout the world, particularly in the Napa Valley, and is responsible for some of the world’s most prestigious and sought-after “cult” wines.

    In the Glass

    High in color, tannin and extract, Cabernet Sauvignon expresses notes of blackberry, cassis, plum, currant, spice and tobacco. In Bordeaux and elsewhere in the Old World you'll find the more earthy, tannic side of Cabernet, where it is typically blended to soften tannins and add complexity. In warmer regions like California Washington, Argentina, Chile and Australia, you can typically expect more ripe fruit flavors upfront.

    Perfect Pairings

    Cabernet Sauvignon is right at home with rich, intense meat dishes—beef, lamb and venison, in particular—where its opulent fruit and decisive tannins make an equal match to the dense protein of the meat. With a mature Cabernet, opt for tender, slow-cooked meat dishes.

    Sommelier Secrets

    Despite the modern importance and ubiquity of Cabernet Sauvignon, it is actually a relatively young variety. In 1997, DNA profiling revealed the grape to be a spontaneous crossing of Cabernet Franc and Sauvignon Blanc which took place in 17th century southwestern France.

    NOR161577_2001 Item# 59975