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  • Saturday, May 12, 2012

Hardys Winemakers Dinner and Wine Walkthrough

Hardys Logo I had the opportunity to attend a Winemakers Dinner and Wine Walkthrough hosted at the Edward Day Gallery by Bill Hardy, the great grandson of Hardys founder - Thomas Hardy.

I arrived early and had the chance to mingle before the festivities got started. While mingling and waiting for everyone to arrive, we were offered 'The Gamble' Chard Pinot Gris, which ended up being one of my favourites wines of the evening. It was a rather small, intimate crowd (which I enjoyed) that also allowed everyone to meet and chat with Bill for a few moments. Overall, the event was well organized and executed. Quality and portions of both the food and wine were just right!

Here are my full reviews of the wine and food pairings:

Label photo of Hardys Chronicles 'The Gamble' Chardonnay Pinot Gris 2011HARDYS CHRONICLES 'THE GAMBLE' CHARDONNAY PINOT GRIS 2011 - South Australia (#219147) (D) - $15.05
Served to open the evening as people walked in and played the part very well with very smooth with apple, pear, citrus notes, mingling with peach aromas and flavours. Some earthy notes. Medium bodied wine with a medium-length finish that would make a very good appetizer wine. Yummy. Part of the LCBO General List and always available.

HARDYS HRB CHARDONNAY D648 2009 - Pemberton & Adelaide Hills (XD) - $29.95
Lots of butter, apple, citrus with some oak notes. Smooth, full bodied with fine seam of acidity. Long finish. Tasty.

Paired quite nicely with seared scallops, braised leeks, fricasse of baby spring vegetables and saffron cream. Coming to VINTAGES in .

Label photo of Hardys HRB Chardonnay D648 2009 from Pemberton & Adelaide Hills

EILEEN HARDY CHARDONNAY 2009 - Tasmania (#500991) (XD) - $59.95
Nutty, hazelnut, earth, oak aromas and flavours with touch of barnyard on the finish. Extremely smooth, medium-bodied with a very long finish. Excellent.

Paired with lobster poached in lemongrass consommé, Napa cabbage, orange-ruby grapefruit salad and toasted hazelnuts. This pairing was exquisite as the toasted hazelnuts really brought out the nutty flavours of this white wine. Unfortunately not currently available.

Lobster poached in lemongrass consomméLabel photo of Eileen Hardy Chardonnay 2009 from Tasmania

HARDYS CHRONICLES 'BUTCHERS GOLD' SHIRAZ SANGIOVESE 2008 - South Australia (#219139) (XD) - $15.05
Aromas of plum, raisin, currant, oak, sour cherry with nuances of mint. Plum, fruit forward with ripe fruit on the palate. Ripe tannins for drinking now. I would serve this slightly chilled.

HARDYS HRB SHIRAZ D641 2007 - McLaren Vale & Clare Valley (XD) - $34.95
Bright and minty, licorice, pepper with red fruit aromas. Dark fruits and herbal pepper notes on the palate balanced by oak. Good amount of tannin for ageing another 3-5 years. Full-bodied with a long finish. Yum.

The above two red wines were paired with a lamb duo of roasted loin and braised shank, cherry-infused lamb jus, whipped mash potatoes, and baby carrot. I thought the Shiraz Sangiovese was a bit weak for the gamey lamb flavours, while the HRB Shiraz, with it's full body and integrated tannins was well suited. The Shiraz Sangiovese is always available as in LCBO General List, while the HRB Shiraz will be coming to VINTAGES on .

Lamb Duo and Hardys Chronicles 'Butchers Gold' Shiraz Sangiovese 2008 from South AustraliaLabel photo of Hardys HRB Shiraz D641 2007 from McLaren Vale & Clare Valley

EILEEN HARDY SHIRAZ 2005 - McLaren Vale (#461368) (XD) - $89.95
Big, Australian fruit bomb with an explosion of red and black fruit aromas and flavours. Some mintyness arrives towards the finish. Still evident tannins will reward another 2-3 years ageing, or decant prior to serving today.

Served with a cheese plate featuring cheddar, melted brie(?) and a too-salty blue cheese. I would've preferred this wine with a chicken dish, as opposed to a cheese plate. If you like big, fruit bombs, you will enjoy this one.

Cheese plateLabel photo of Eileen Hardy Shiraz 2005 from McLaren Vale

Peach, caramel, nuts, raisin and plum aromas. Dried raisin, caramel and peach flavours on the palate. Medium-viscosity. Should be served well-chilled to tone down the alcohol. Quite nice.

This Fortified wine is not available in Ontario (and possibly Canada), so it was a real treat to taste this with Pear Beignet, espresso-chocolate sauce, and hazelnut-sun dried cherry praline.

Pear Beignet with Espresso-Chocolate SauceLabel photo of Hardys Whisker's Blake Tawny

Bill Hardy and myself


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