2023 Ox Hardy Blewitt Springs Shiraz, McLaren Vale

The label now has Blewitt Springs on it, though it’s still all the same Upper Tintara fruit from 1990s blocks of the family vineyard. A minimal amount of whole bunch, 2–3%, with daily plunging, then 15 months in oak, 10% new. There’s an engaging lightness to this, while being suitably intense and layered. It’s also fruit-pure yet savoury. Cherry juice and damson, Sichuan pepper, star anise, violet and iris, Earl Grey tea, iron and blueberry. Decidedly medium weighted, and with superfine tannins and a harmoniously fresh finish. This is engagingly of place and just so enjoyably drinkable. And the value? Exceptional.

93 points Special Value Marcus Ellis winecompanion.com.au

From the elevated sands of Blewitt Springs comes a Shiraz that shows the more perfumed, finely structured side of McLaren Vale. Ox Hardy, sixth generation of the legendary Hardy winemaking family whose roots date back to 1853, has built his own reputation focusing on site driven expressions across South Australia. Blewitt Springs is one of McLaren Vale’s most distinctive subregions, known for deep sandy soils over ironstone and a slightly cooler microclimate that produces Shiraz with fragrance, spice and elegant tannin structure rather than sheer weight.

Deep crimson with purple flashes, the aromatics are lifted and expressive. Blackberry and dark plum sit alongside violet, cracked black pepper and subtle spice. There is a gentle earthiness and savoury nuance that reflect the sandy soils and elevated position of the vineyard.

On the palate it is medium to full bodied, structured and beautifully balanced. Dark berry fruit forms the core, supported by fine grained tannins and bright natural acidity that give drive and length. Notes of clove, cocoa and well integrated oak build through the mid palate, leading to a long, savoury finish marked by spice and mineral depth. It captures the signature perfume and tension that make Blewitt Springs Shiraz so compelling.

Pair with grilled lamb cutlets, slow braised beef, charred eggplant with herbs or aged hard cheeses. While generous and expressive now, it will cellar confidently for fifteen to twenty years, developing greater savoury complexity and seamless integration.