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When Thomas Hardy purchased the Upper Tintara Vineyard in
McLaren Vale in 1871, it heralded the foundation of one of Australia’s greatest
winemaking dynasties.

The original winery, later extended and improved by Hardy, was built by the
legendary Dr A.C. Kelly in 1863, the slate mined at nearby Delabole quarry in
the Willunga Hills.

These fermenters were last used in the late 1920s.

2.5 tonnes of fruit from the Moreton Bay block of the Upper Tintara
vineyard was destemmed, crushed and chilled before being bucketed
by hand into an open slate fermenter of the original Tintara winery.

Ably assisted by wild yeast, the lively ferment was hand plunged
three times a day over a period of 9 days, after which the wine was
pumped out and skins dug out with bucket and shovel.

Skins were basket-pressed to older French oak barriques for 18
months maturation before bottling on January 28th, 2022.


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