Vibrant deep crimson in colour. Complex aromas of blackberry, plum and blueberry with musk, chocolate and subtle notes of fresh tilled earth and aniseed on the nose. Flavours of concentrated blackberry, blueberry and plum meld with hints. The palate is layered and complex with a plethora of incredibly fine and soft tannins offering an exceptionally persistent finish.
Vineyard Region: McLaren Vale.
Perfectly matched with: Crusty butter-basted rib eye steaks with thyme and garlic.
Cellaring Potential: Approachable upon release, will reward careful cellaring for 10-15 years.
LANGTONS 'Classified'- The best of Australian winemaking practices, vineyard provenance and regional voice.Classification Of Australian Wine 8th Edition
LANGTONS Classification is the most respected secondary market guide to fine and luxury Australian wines. The Classification comprises the most sought-after Australian fine wines based on their strong track record at auction.
95 GOLD POINTS - Halliday Companion 2023“A confluence of fruit planted in 1892 in Upper Tintara, together with McLaren Flat sourcing from the Elliot site, much of which is 57 years old. Fermented wild in open-tops before maturation in French oak (25% new) for 17 months. Powerful and heady, yet taut, spicy and introverted. White pepper and clove serve up first impressions. Blueberry, violet and a ferrous meatiness unravel with a workout in the glass. The finish is exceptionally long and detailed, if not drying and in need of time. This should come together very well.” Ned Goodwin MW Published 16 August 2022
The 2019 Eileen Hardy Shiraz combines the outstanding fruit from the 1892 planted vines of Upper Tintara with the dark, dense and concentrated fruit from the 57-year-old vines of the Elliott McLaren Flat vineyard to produce a wine of great power and depth of flavour with remarkable balance and persistence. Traditionally vinified with natural yeast, open fermentation and basket-pressing resulted in a wine that represents the pinnacle of McLaren Vale Shiraz. Selected rows and sections were hand packed, sorted and fermented separately and matured in the finest French oak (25% new barriques and puncheons) for 17 months.
