Pertaringa Scarecrow Sauvignon Blanc

Pertaringa Scarecrow Sauvignon Blanc

Story: Each vintage, the Sauvignon Blanc grapes are the first grapes to ripen in the vineyard. The scarecrow is still used as an effective deterrent to the local grape-loving birds and has also lent its name to our famous Sauvignon Blanc.

Vineyard: 60% is from the Battunga vineyard at Kuitpo in the Adelaide Hills which was planted by Bec’s father, Geoff Hardy, in the 1990s. The other 40% is sourced from the Lower Tintara vineyard in McLaren Vale, these vines were planted by Bec’s great-great-great grandfather, Thomas Hardy, in the 1880s. Kuitpo is around 2.5degC cooler than McLaren Vale (average) and generally 2-3wks later ripening.

Soils: The Battunga Sauvignon Blanc is in a valley on alluvial clay from the Holocene era (around 11,700 years old). The Lower Tintara vineyard is on sandy loam soils called Maslin Sands, which are some of the oldest soils in McLaren Vale, aged between 34 and 56 million years old.

Harvest Date: 18 February (Battunga) and 23 January (Lower Tintara).

Winemaking: The grapes were harvested and delivered to the winery at night to ensure the fruit arrives cool and fresh. Immediate pressing after crushing with minimal skin contact. We aim for a light touch in the winery in order to let the fruit tell the story. Cold stainless steel fermentation is followed by early blending and bottling to retain varietal freshness.

Nose: Bright and delicate with lemon zest, white florals, and a hint of green apple, supported by a subtle mineral lift.

Palate: Harvested earlier than usual, the 2025 vintage is lighter in style with lower alcohol, crisp acidity, and refined citrus flavours. The minerality from the nose follows through to the palate, adding texture and length to the clean, dry finish.

Cellaring: Drink now

Awards / Recognition:

93 Points – Wine Orbit (Sam Kim), October 2025
‘aromas of green apple, nectarine, rockmelon, and lime zest. The palate shows excellent fruit intensity and vibrancy, splendidly supported by crisp acidity, making it flavoursome and mouth-watering.’

91 Points – Wine Pilot (Ken Gargett), September 2025

91 Points – Wine Pilot (Shanteh Wale), September 2025

Pertaringa Two Gentlemen GSM

Pertaringa Two Gentlemen GSM

Story: A testament to the co-founders of Pertaringa, Geoff Hardy, and Ian Leask – true gentlemen showing depth and generosity of character, just like our GSM.

Vineyard: 48% Grenache from the Stonycreek Vineyard, Whitings Rd, Blewitt Springs, 29% Shiraz from the Howlett Vineyard, Edwards Rd McLaren Vale and 23% Mourvèdre from the Wetlands Vineyard on California Rd, Tatachilla.

Soils: Stonycreek Vineyard is a sandy loam from the Holocene (11,700 years old), Howlett is gravel and sand over clay from the Pleistoecene (2.6 million yrs old) and the Wetlands Vineyard is clay loam over Pirramimma Sandstone also from the Pleistocene.

Harvest Date: 12 March (Grenache), 13 March (Shiraz), 20 March (Mourvèdre).

Winemaking: The three parcels were harvested and fermented separately in
small open fermenters. Pressed directly to seasoned French oak hogsheads for
10 months oak maturation before blending and bottling.

Nose: The Grenache provides fragrant notes of the nose of raspberry and cherry.
The dark plum fruits of Shiraz adds depth and weight to the palate and the
Mourvèdre gives the wine lovely perfume and spice lift.

Palate: These 3 varieties combine perfectly to create wine full of aromatics and
complexity, while still being approachable and balanced. This medium bodied wine has beautiful fruit and spice notes and has a long, smooth finish.

Cellaring: Drink now to 2030

Awards / Recognition:

95 Points – Vino Masters (Russel Gallagher)

93 Points – Wine Pilot (Ken Gargett), March 2026

93 Points – Vino Masters (Shanteh Wale), April 2026

Silver Medal (91 Points) – McLaren Vale Wine Show 2025

Pertaringa Over The Top Shiraz

Pertaringa Over The Top Shiraz

Story: Acknowledging the very best site, climate, vines and production techniques, this Shiraz is named Over The Top to proudly declare our aim to make the finest wine we possibly can.

Vineyard: Sourced from two vineyards; Osmond’s Penny’s Block located on Blewitt Springs Rd, just outside McLaren Flat, and Warraminga Park on Kays Rd, Blewitt Springs. Penny’s Block is one of the first areas planted in McLaren Vale because the area was a flood plain, so the soils retained water and the vines grew well, even before irrigation. Warraminga is situated next door to the Upper Tintara Vineyard, which was the first vineyard Thomas Hardy owned in McLaren Vale. Warraminga Park vines were planted in 1960 from Upper Tintara Ancestry, and it is one of the higher and cooler areas of McLaren Vale.

Soils: Osmond’s Penny’s Block has deep alluvial clay soils from the Holocene era (11,700 years old). Warraminga Park soils are sandy loam, which would have been sand dunes originating from the Holocene (11,700yrs)

Harvest Date: 4 March 2024 (Penny’s Block), 6 March 2024 (Warraminga)

Winemaking: Both parcels were kept separate and made in small batch open fermenters for 9 days on skins. Pressed directly to oak for completion of MLF, followed by maturation for 15 months in both new and aged French oak puncheons and hogsheads. No fining and minimal filtration.

Nose: The nose is elegant and complex with aromas of cherries and plums with spicy notes of pepper and cloves, complemented by toasty oak.

Palate: The palate is rich and concentrated with notes of raspberries, cherries, liquorice root, and spice with well-integrated oak, followed by velvety tannins and a long finish.

Cellaring: Drink now to 2034

Awards / Recognition:

95 Points – Vino Masters (Russ Gallagher) May 2026
Rich, plush and beautifully expressive.

Pertaringa Stage Left Merlot

Pertaringa Stage Left Merlot

Story: This wine is called Stage Left Merlot as the variety has never been centre stage in the vineyard theatre of McLaren Vale. We think that it should be enjoyed for its unique interpretation of this beloved Bordeaux variety.

Vineyard: Sourced from a single block on the Martin’s vineyard on Bayliss Road in the Tatachilla region of McLaren Vale. These Merlot vines are the clone D3V14 from University California Davis and were planted in 1990 on an east facing slope.

Soils: These soils are sandy loam over lime from the Ochre cove formation which is from the Pleistocine period (2.6 million years ago).

Harvest Date: 13 March 2024

Winemaking: Single vineyard wine. Grapes are harvested and crushed directly to a static stainless steel fermenter. 8 days on skins for maximum colour and flavour extraction. Wine was pressed off skins directly to seasoned French oak for maturation. 10 months in barrel prior to blending and bottling. No fining and minimal filtration.

Nose: Bright lifted nose of plum and cherry with herbal notes.

Palate: The palate is medium to full bodied with rich dark red fruits balanced by attractive spice. Soft tannins add to complexity and round out the balanced palate.

Cellaring: Drink now to 2030

Awards / Recognition:

92 Points – Vino Masters (Russ Gallagher)

92 Points – Wine Pilot (Ken Gargett) March 2026

Pertaringa Undercover Shiraz

Pertaringa Undercover Shiraz

Story: 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.

Vineyard: 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 and the Price Vineyard located at the gate to McLaren Vale.

Soils: The soil for Lower Tintara and Picnic Grounds is a sandy loam called Maslin Sands which are between 34 and 56 million years old. The Price vineyard soils are siltstone and rocky and originate 650 million years ago from Reynella Siltstone.

Harvest Date: 20 March (Lower Tintara), 4 March (Picnic Grounds) and 29 February (Price Vineyard)

Winemaking: 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 20 months in new and seasoned French oak hogsheads.

Nose: The nose shows dense black cherry and dark plum fruits with lifted oak spice.

Palate: The full-bodied palate is packed with concentrated dark fruits and supple rich tannins that give great length of flavour

Cellaring: Drink now to 2030

Awards / Recognition:

95 Points – Vino Masters (Russ Gallagher) May 2026
Dark, bold and seriously seductive.

Pertaringa Understudy Cabernet Sauvignon

Pertaringa Understudy Cabernet Sauvignon

Story: This wine is a long-standing family favourite. An ‘understudy’ to our Rifle & Hunt Cabernet Sauvignon but certainly no second fiddle!

Vinyard: This Cabernet Sauvignon fruit is sourced from three vineyards, the Picnic Ground vineyard (once owned by Thomas Hardy and named after the picnics they used to hold there) located on Kay’s Road, the Osmond family’s “Leslie” block just outside McLaren Flat and Tintookie vineyard located in Blewitt Springs. The combination of blocks from these different sub-sections of McLaren Vale allow for wonderful diversity and richness of flavour.

Soil: The Picnic Ground and Tintookie are on Maslin Sands, aged between 34 and 56 million years old and the Leslie block is on deep alluvial clay from the Holocene era (11,700 years old).

Harvest Date: 30 March (Picnic Grounds), 11 April (Leslie’s) and 12 April (Tintookie).

Nose: Aromatic varietal nose of cassis and spice.

Palate: Blackcurrant fruits fill the palate. Structured tannins provide elegance and length. Understudy is a sophisticated Cabernet but still offers the fruit generosity and weight that is hallmark of all Pertaringa wines.

Winemaking: All parcels of Cabernet Sauvignon were fermented and matured in seasoned French oak for 15 months separately.

Cellaring: Drink now to 2032

Awards / Recognition:

94 Points – Wine Orbit, 2025
‘Wonderfully composed and styled, the wine presents aromas of blackcurrant, blueberry, tobacco, and elegant oak on the nose. The palate delivers excellent weight and fine flow, splendidly framed by chalky tannins, making it sturdy and robust with a lengthy, satisfying finish.’

92 Points – Wine Pilot, 2025
Here is a wine you’ll find familiar for its intensity of blackberries and kirsch notes, followed by its graphite traces and clipping of cigar. It’s quite the classy number that is drinking very well now and still has 6-8 years in the cellar

Bec Hardy Pinot Noir

Bec Hardy Pinot Noir

Vineyard: This wine is a single vineyard Pinot Noir from the Osmond’s ‘Clay Creek’ block located in a beautiful pocket just outside McLaren Flat. The vines are 43 years old, a rarity for Pinot Noir in McLaren Vale. The long established vines make for wonderfully balanced and high quality grapes.

Soils: The soils in this vineyard are deep aluvial clays from the Holocene era (11, 700 years old). This area would have been a flood plain that was first planted by settlers so the soils retained water and the vines grew well, even before Irrigation.

Harvest date: 6 February 2025

Winemaking: After the short truck ride from the vineyard to the winery, the grapes were destemmed and chilled to 12 C at the crusher before a 24hr cold soak pre-fermentation. Cooler ferment temperatures allowed for bright fresh fruit flavour retention. Gentle treatment through ferment involved minimal ‘handling’ of the fruit, with cap wetting of the ferment twice daily to extract flavour, colour, and tannins from the skins. After 8 days ferment on skins, the wine was pressed to seasoned oak for 3 months before early bottling.

Nose: Lifted bright cherry fruits with elegant spicy notes.

Palate: These cherry notes follow onto the palate which is medium bodied as well as notes of dark berries and earthy spice. Soft oak tannins complement the fruit structure and give length to the finish. An approachable wine showing great generosity of varietal fruit flavour.

Cellaring: Drink now to 2030

Awards / Recognition:

93 Points – Vino Masters (Russ Gallagher), March 2026

92 Points – Wine Pilot (Ken Gargett), March 2026