History shows that Thomas Hardy first blended grapes from multiple regions in 1865. Thomas believed that blending grapes with different characteristics would complement and enhance the qualities of each region. So began Hardy’s rich blending heritage; with each new blend a unique code was created starting from A001. Premium parcels of cabernet from McLaren Vale, Coonawarra, Margaret River and Frankland River were hand-picked and berry sorted, before undergoing a cool natural open fermentation, basket pressing and ageing in fine grain French oak. Meticulous blending has resulted in this outstanding example of Australian Cabernet Sauvignon. Healthy canopies and above average crops combined with an extended mild summer with minimal heat spikes to produce very high quality fruit. Harvest began around 2 weeks later than in recent years with fruit showing excellent colour and flavour with bright natural acidity.