• William Hardy celebrates 40 years with titular wine collection

     Bill Hardy shares the intricate details of his self-named wine range

    Bill Hardy shares the intricate details of his self-named wine range

    Fifth generation winemaker William  “Bill” Hardy brings a new taste of Australia to the Philippines. Visiting Manila in November 2013, Hardy promoted his titular range of wines to celebrate his 40 years in the industry and the 160th anniversary of the Australian Hardys Wines.

    In an intimate lunch at Zuni Restaurant in Greenbelt 5, Makati City, Bill, as he would like to be called, enthusiastically shared his experience in the business beginning in 1972 as a winemaker trainee in South Australia. Since then, he has come a long way in the industry, following the legacy that was started in 1853 by his great grandfather, Thomas Hardy.

    The initial release of the William Hardy range is made up of two varieties—Shiraz and Chardonnay. Filled with bold flavors containing significant components from the McLaren Vale, home of the Hardys brand, Bill is proud to “have a hand on what goes in the bottle,” making a permanent stamp in the wine industry as he showcased his own blending style to the world.

    “I am immensely proud to launch my new range of wines in Manila.

     William Hardy bottles stamped with his signature

    William Hardy bottles stamped with his signature

    Chardonnay and Shiraz display the very best of Australia. With their diverse regional origins, these two wines are able to straddle that critical point between consistency and complexity,” Bill said.

    The Shiraz wine is aged in French and American oak, full-bodied with plum, blueberry, blackberry, vanilla and clove spice that add on to its live flavors. The fruity character of William Hardy Shiraz was paired with a Duet of Angus Tenderloin and Sole Fillet, and is also suggested to be good with barbequed foods, lamb, venison and ox tail, to name a few.

    Chardonnay, on the other hand, is creamy and textured, described as a “great food wine” best paired with grilled seafood, scallops, lobsters and shellfish, among others. It has intense aromatics of melon and white peach, rich with stones fruits and lemon zest that livens the palate.

    “These wines reflect my great love for blending. Our brand also reflects Australian roots and heritage, which dates back in the 1850’s when my great-grandfather first moved to Adelaide,” Bill shared.

    Aside from the two varieties, Bill is also looking to develop his favorite Cabernet Sauvignon wine to be included in his self-titled range, and is hoping for his nephew, Sebastian Hardy who is in his second year in college, to continue the family legacy in the wine industry.

    It was only 15 years ago that this brand was introduced in the Philippines, but the Business Statistics Monitor and other related studies indicate that Hardys is the largest Australian wine in the country with almost 40 percent market share. Australian wines are also the third most consumed in the country, following the United States and Spain produce.

    William Hardy is available in select bars, restaurants and retail outlets.

    Sheila Mañalac


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