Hardys Wine Malaysia – Celebrating 170 Years
Words: Matt Brown
Photos: Monica Tindall
A truly sumptuous evening celebrating the 170th anniversary of one of Australia’s most famous and revered wine labels, Hardys, recently filled The Brasserie at the St Regis Hotel with wine and food aficionados, excited to experience the best that this premium vintner had to offer. Paired with a carefully designed menu created for the occasion by Executive Chef Keith Hooker, the evening was hosted by In Vino Veritas and featured special guest Craig Stansborough, the Group Premium Winemaker for Accolade Wines, owners of the revered Hardys Wine brand.
Hardys Wine Malaysia – Celebrating 170 Years
At the celebration of their 150th year in 2003, it was widely accepted that Hardys sold a bottle of their wine somewhere in the world every four seconds. Given the experience we had of sampling their top-range bottles, guided through the journey by the expertise and passion of Craig, it’s easy to see how Hardys maintains its reputation and continues to build on its success with quality, consistency and fidelity to every aspect of the winemaking process, another 20 years on.
Riddle Sauvignon Blanc 2022
The first pour of the evening is the Riddle Sauvignon Blanc 2022, which is full of herbaceous and tropical aromas. The crisp and fruity wine has clean tropical notes, especially passionfruit and citrus. Grown under sunny conditions with warm days and cool nights, the grapes are in an ideal position for ripening with full fruit flavours and sugars well developed. This is an easy-to-drink glass ideal for pairing with shellfish or a salad.
The Riddle is served with Boston Lobster topped with Siberian caviar, gold leaf and passionfruit, which highlights the dominant notes of the wine. We also indulge in a smooth and flavourful Chicken Liver Parfait with Mandarin Jelly and some excellent Garlic Toast.
The various types of bread offered at the start of the evening are all still oven-warm and come with an incredible Roasted Onion Butter. I was highly impressed by my Sea Salt and Rosemary bun. At the same time, Monica enjoyed her Onion Roll that looked like a Cheesymite Scroll?!
Eileen Hardy Chardonnay 2021
Only the best-handpicked fruits from regions across Australia are selected for carrying the Eileen Hardy name. A tribute to the family matriarch who took over the business after the tragic loss of her husband in 1938, the esteem in which she is held by the business to this day is reflected in the limited production and levels of discernment around the creation of her namesake label – they are only produced in years where the vintage is considered especially impressive. The Eileen Hardy Chardonnay 2021 is produced entirely from Tasmanian grapes. It is bold and complex, with white florals and stone fruit textured over oak spice and flint. The palate of citrus and cream notes blends with sandalwood and spice, and overall, this is an impressive drop that illuminates the exclusivity of this Hardys label. Mon discovers a new favourite in this wine, ready to move away from her Burgundy Chardonnays and refocus on her homeland, which says quite a lot, knowing her picky palate.
The Eileen Hardy is matched with a Hokkaido King Crab with nashi pear, heritage radish, crab consomme jelly and frozen pink grapefruit in a fresh and light dish that amplifies the nutty notes of the wine.
HRB Pinot Noir 2021
Believing that blending grapes from multiple regions would enhance the flavours from each, Thomas Hardy first began to do so in 1865. The practice continues to this day with the Heritage Reserve Bin (HRB) label. The HRB Pinot Noir 2021 is made from 70% Tasmanian and 30% Yarra Valley grapes and is a bright crimson red wine that is impeccably dry and full, with fine, velvety tannins. Described by Craig as being the ballerina of the group presented this evening, the wine is precisely balanced and has a silky richness, with forest floor notes as well as red cherry and sweet ripe strawberry.
The deep red theme during this course is enhanced with the Highlands Beetroot – salt-baked and pickled. It comes with Dorstone goat’s cheese, toasted nuts and seeds and a raspberry vinaigrette.
Hardys 1853 Shiraz 2019
Aussies love their Shiraz; nearly half of all reds grown Down Under are this varietal. The full body and moderate acidity are best enjoyed with barbecued and grilled meats. The Hardys 1853 Shiraz 2019 continues the tradition of the Barossa Valley in South Australia, producing highly regarded Shiraz wines, with its density and long finish wonderful aspects that add to this wine’s distinction. The hints of aniseed, dark chocolate and mocha elevate this wine and make it ideal for pairing with a tender piece of meat or fish.
The dish for this pairing is the Atlantic Wild Sea Bass with White Asparagus, Wild Artichoke, Oscietra Caviar and a Beurre Rouge created using the 1853 Shiraz.
Thomas Hardy Cabernet Sauvignon 2017
The final main course is matched with another bold and complex red wine – the Thomas Hardy Cabernet Sauvignon 2017 (which turns out to be Mon’s next fave). Full-bodied with fine natural tannins and darker fruit flavours such as mulberry, blackberry and plums, this is a wine best served with a beef dish so that the complementary flavours are truly highlighted. It’s a vivid crimson colour in the glass and benefits from the almost perfect growing conditions evident in 2017.
This dry and highly complex Cabernet Sauvignon is the ideal match for Chef Keith’s next creation, the Sanchoku Wagyu Tenderloin and Braised Cheek dish. Served with Maitake fungus, kimchi, local kale and a sauce perigueux, every mouthful is buttery and wonderfully meaty, an excellent pairing for the long and mouth-watering finish of the wine.
Hardys Tintara Reserve Shiraz 2019
Pre-dessert is a serving of wonderfully tangy Lemon Sorbet with citrus meringue and nitro raspberry, which all succeed in waking up taste buds lulled into a relaxed state of being after so much wonderful food and wine.
Our final experience for the night is a clever combination of the wine and dish as a single entity. The Hardys Tintara Reserve Shiraz 2019 Spiced Poached Pear is constructed with caramelised arlette cookies, hukambi chocolate mousse and housemade vanilla ice cream. The Shiraz has layers of red and blue berries, with hints of milk chocolate, liquorice and spice – all an excellent collection of aromas and flavours to combine with pear, chocolate and vanilla. Some elegant housemade chocolates complete the menu, making delicious full stops at the end of this wonderful story.
Congratulations to Hardys Wines for reaching another impressive milestone in its storied history and to Accolade Wines and In Vino Veritas for bringing to Kuala Lumpur the highly engaging and knowledgeable Craig Stansborough. Special mention to the brilliant staff of The Brasserie, both in the kitchen and on the floor, who ensured that the evening ran so smoothly.
Find more on the wine scene in Kuala Lumpur here and stay up-to-date on the latest happenings in KL’s food and beverage scene here and here.
Hardys Wines
https://hardyswines.com
In Vino Veritas
https://invinoveritas.my
The Brasserie at St Regis KL
https://www.thebrasseriekl.com/our-menus
Find more on the wine scene in Kuala Lumpur here and stay up-to-date on the latest happenings in KL’s food and beverage scene here and here.
Thomas Hardy? There’s a renowned English author by that name! Food sure looks good.