Hardys Whiskers Blake Tawny Port
Rich tawny color with olive hues. The nose is reminiscent of chocolate with coffee overtones. The palate is smooth and mellow with good length and a dry finish. Classic rancio characters are also evident in this flavorsome wine.
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.
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.
Blended from the most important red grapes of the Douro Valley, Port is the famous fortified wine from Portugal. It is based on the Touriga Nacional grape with over 80 other varieties approved for use in the blend. However, typically about four other varieties play a major role: Tinta Barroca, Tinta Cão, Tinta Roriz (Tempranillo) and Touriga Francesa. Other wine regions of the world can produce fortified wine of a similar style from the same grapes or other grapes.
There are numerous styles of Port: Ruby, Tawny, Vintage, LBV, White, Colheita, and a few unusual others.
Ruby ports usually pack the most value and are ready to drink once bottled. Typical characteristics are ripe cherry and blackberry flavors with stewed plums, cocoa and dates.
Tawny ports are “tawny” in color and have flavors of toffee, caramel, toasted pecans, vanilla, dried apricot, citrus peel, green figs and roasted espresso. The age designation on a Tawny Port indicates the average vintage age of the grapes in the bottle. These are not intended to be aged once bottled.
When Port is made with high quality grapes selected from a single notable vintage, it is called Vintage Port. Some of the best recent vintages are 2016, 2011, 2007, 2003, 2000, 1997 and 1994. Vintage Ports are complex and full-bodied with many flavors possible: concentrated blackberry, black cherry, raspberry and spice, smoke, coffee and chocolate. Vintage ports tend to improve in the bottle up to approximately 30 years from the vintage.
LBV Port comes from a single-vintage Ruby Port and may spend six years in the barrel before being bottled. These are ready to drink upon release. Serve most Ports slightly chilled at around 55-65°F.