The 2018 vintage was the first time in 95 years that wine had been produced in the ruin of Thomas Hardy’s original Upper Tintara Winery. The original open fermenters, made from immense slabs of locally quarried slate, were swept out and the joints resealed with wax in preparation for vintage. Shiraz from the Moreton Bay block of the family’s vineyard was shovelled into the open fermenters by hand, with the open ferment hand plunged three times a day for 12 days before the wine was pumped out and the skins dug out with bucket and shovel. Following basket pressing, the small batch of wine was matured for 18 months in the finest French oak barriques before bottling and release.
$80.00 PER BOTTLE
Out of stock