Bec Hardy Reserve Shiraz 2019
- 95
- $50
- Drink by: 2022-2032
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The concept behind the ‘Reserve’ is, as they say – ‘some of our McLaren Vale parcels stand out from the others, these have more intensity, tannin and acidity. These parcels are kept separate and a higher proportion goes into new French oak’. The resulting wine is expected to show extra complexity and ageing potential for a decade, at least. This one ticks all the boxes and one suspects that the Hardy family, which traces its involvement in the Australian wine industry back for more than 150 years, would be very proud of what its latest member is doing. This is near opaque black. A mix of mulberries, raspberries and blackberries here. Roast meat, smoked notes and hints of the delicatessen. There is line and length too, and good focus. Well-structured, finely balanced and with satiny tannins, this is undoubtedly made for the long haul with not a hair out of place.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
