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Today, one of Australia's best-known and largest wine producers is also a pioneer of the wine industry in Australia. The history of the wine house begins in 1853, when 23-year-old Thomas Hardy bought a land called Bankside on the banks of the Torrens River near the city of Adelaide and founded the Hardys Wines wine house. International recognition came in the late 19th century when Hardys wines took gold medals in several categories at the French Wine Exhibition in 1882 and 1889. In 1887, Thomas' sons joined the wine business and the winery adopted the name Thomas Hardy & Sons. Hardys was the first Australian wine producer to export its wines to Great Britain in 1857, the most important wine market in the world at the time. The color of the wine is intense purple red. The aroma is ripe berry and structurally uniform. Feel blackcurrants, blueberries, wild berry jam, overripe stone fruits and sweet baker's spices. The taste is berry lively. You can feel overripe black forest berries, black currants, ripe dark stone fruits, some black pepper and cocoa. The aftertaste is berry round. The berries have been picked mainly from the Riverland areas. The wine is fermented in stainless steel barrels and aged for a short time in large oak barrels.