Behind the Bottle: Ox Hardy Wines x PingPong Q&A
We sat down with the next-gen Hardy behind Ox Hardy Wines ahead of our exclusive wine dinner at PingPong. Discover the legacy, the vines, and why spicy noodles and Fiano might be the perfect late-night pairing.
This June, we're pouring something special. To celebrate our Ox Hardy x PingPong Wine Dinner, we caught up with Henry Hardy — the next-generation winemaker behind Ox Hardy Wines and the sixth-generation descendant of South Australian wine legend Thomas Hardy. From ancient slate fermenters to the Grennaissance, here’s what went down when we sat down with Henry.
Q&A with Henry Hardy of Ox Hardy Wines
Can you tell us the story behind Ox Hardy Wines? How did it all begin?
Dad (Andrew 'Ox' Hardy) and my grandfather started making tiny amounts of Shiraz from our family's Upper Tintara Vineyard back in the 90s. We just enjoyed these as a family and never made them public. In 2018, after 30+ years at Petaluma, Dad left to pursue his dream: creating wines under his own name.
What sets Ox Hardy apart from other Australian wineries?
Our Upper Tintara Vineyard is steeped in history — Thomas Hardy, my great-great-great grandfather, purchased the property back in 1871. Today, we still use original slate fermenters from the 1800s, which we brought back to life for our 2018 'Slate' Shiraz. It’s a blend of legacy and innovation you can actually taste.
What’s your winemaking philosophy?
“Elegance over power.” We let the vineyard speak. Gentle hand plunging, minimal oak — it’s all about respecting the fruit.
Was winemaking always in your blood?
Absolutely. We've been at it since 1853 when Thomas Hardy founded Hardy's Wines. You could say it runs in the veins!
Do you have a favourite vintage?
The 2018 Slate Shiraz. It was the first vintage made in the original fermenters after nearly 100 years — a powerful link to the past for Dad.
What makes your vineyard so special?
Located in Blewitt Springs, a cooler sub-region of McLaren Vale, we benefit from ocean breezes and altitude. It gives our grapes freshness, elegance, and complexity.
How do you approach food pairings?
We design wines that are gastronomic — meaning they elevate food. From Fiano with seafood to Shiraz with rich stews, we aim for versatility and acidity that sings on the plate.
What excited you about collaborating with PingPong?
The branding synergy between us is great — all that pink! But mostly, I love Thai food. I grew up eating it and cooking it. I love the spice, the vibrancy — it’s a perfect match for our wines.
Any wine trends you’re loving?
Grenache is having a moment — I call it the “Grennaissance.” McLaren Vale’s lighter, fresher Grenache styles are super exciting.
What’s next for Ox Hardy Wines?
We’re releasing a Rosé this September, made from Grenache and Cinsault. It’s pale salmon in colour, textural, and super fresh — the ultimate spring sip.
One wine myth you’d love to bust?
That you need to know a lot about wine. You really don’t. If you like it, that’s enough. Stop overthinking it!
Your ideal food and wine pairing at the end of a long, hard day?
A spicy bowl of noodles and a glass of Fiano. Comfort, heat, crunch, and chill in one bowl-glass combo.
Want to taste the magic for yourself?
Join us for a one-night-only Ox Hardy x PingPong Wine Dinner — five epic courses, perfect wine pairings, and fun times to be had. Spots are limited, so book yours now.