The 2023 Bec Hardy Pertaringa Undercover Shiraz from McLaren Vale presents intense dark plum aromas complemented by subtle oak spice. On the palate, it is robust and opulent, bursting with concentrated fruit flavours and smooth, rich tannins that provide an extended finish. Ideal for immediate enjoyment or cellaring until 2029.
"It's richly expressed on the nose, showing blackberry, dark plum, warm spice and cedar characters on the nose, leading to a weighty palate that's filled with succulent fruit flavours and spicy nuances. Splendidly framed by silky tannins, finishing supple and lingering. At its best: now to 2035." 94 Points - WineOrbit, 2024
"The colour here is a dark, vibrant purple. Coffee grinds, plums, dried herbs, soy, a touch of mocha, cocoa powder and cloves. The palate is compelling with its soft, seductive texture, seamless and plush with velvety tannins. The wine is neatly balanced and offers a lingering finish which never waivers in maintaining the intensity." 93 Points - Wine Pilot, 2024
The Undercover Shiraz is named in recognition of McLaren Vale's history of supplying other regions with our finest red grapes. Known as the mid-palate of Australia, McLaren Vale fruit is well regarded for its ability to improve the quality and richness of wines from other regions.
This Shiraz is a blend of three different McLaren Vale vineyards. The Lower Tintara vineyard was originally planted by Thomas Hardy in the 1880’s and is located on Kays Road – this block of Shiraz was planted 20 years ago. The Picnic Grounds Vineyard right next door to Lower Tintara, and originally owned by Thomas Hardy. The last vineyard called Warraminga is located on the other side of Kay’s Road from Lower Tintara and the Picnic Grounds, on this higher side of the road this is classified as Blewitt Springs. This Shiraz from Warraminga is from their younger vine Shiraz.
The soil in this area where all three vineyards are located is a sandy loam called Maslin Sands which are between 34 and 56 million years old.
Parcels for this blend were harvested and made separately in the winery before barrel selection and blending just prior to bottling. Fruit was crushed and fermented in both open and static fermenters. Wines spent 8 days on skins before pressing directly to barrel for maturation. This wine spent 15 months in new and seasoned French oak hogsheads.
