Bottle of Henskens Rankin Wine and two glasses sitting atop a crayfish pot on the beach

Welcome to Henskens Rankin of Tasmania

Founded in 2010 to create new, distinctively lutruwita Tasmanian styles of sparkling wine with the conviction that luxury is ethical.
Our Story Our Wines

Vintage Brut

Expressing the multiplicity of lutruwita Tasmania’s terroir, the Vintage Brut is blended from small parcels of grapes from vineyards, tended by sustainability-minded growers, across the island. This wine is about respecting the character of the vintage, preserving it’s individual, complex identity. A snapshot of Tasmania lutruwita, if you will, in each given year.

Made to retain their freshness, these wines spend a minimum of six years on yeast lees with further aging under cork. Each release is limited to 2500 individually numbered bottles (plus magnums).

2012 Vintage Brut

2012 Vintage Brut

Traditional method: 70% Chardonnay, 30% Pinot Noir.

Tasman Peninsula, Coal River Valley, Tamar Valley.

1400 bottles produced.
Released after almost seven years on yeast lees and a further two years under cork.
Tasting note: Characteristically fine bubbles, delicate nose of fresh lemon, raw pastry dough, green apple and white peach blossom joined as it ages with savoury nutty flavours, ground almonds, a clean salinity and a hint of caramelised pecans, vanilla, peaches, lemon curd and mouth-watering acidity.
$94.99
/
Tax included.
Available exclusively to Wine Club members.

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Learn more: Full tasting notes, accolades & technical information.

2014 Vintage Brut

Traditional method: 70% Chardonnay, 30% Pinot Noir.
Coal River Valley and Tasman Peninsula.

1560 bottles produced.
Eight years on yeast lees, six months under cork.
Tasting note: Characteristically fine bubbles, delicate nose of fresh lemon, raw pastry dough, green apple and white peach blossom joined as it ages with savoury nutty flavours, ground almonds, a clean salinity and a hint of caramelised pecans, vanilla, peaches, lemon curd and mouth-watering acidity.
$94.95
/
Tax included.

Learn more: Full tasting notes, accolades & technical information.

2014 Vintage Brut

Blanc de Blanc

Literally, a white wine made from a white grape variety or varieties. The singular is quite deliberate. These wines celebrate Chardonnay.

D2 2014 Blanc de Blanc

Traditional method: Chardonnay.
Single vineyard: W Tamar Valley.

900 bottles produced.
Second disgorgement (D2): Almost eight years on yeast lees.
Tasting note: Palest green-gold in hue. Clean and fresh like an alpine meadow with integrated aromas of toasted almonds, lime blossom, lemon curd, pretty, white florals, crunchy green apples and wet stones. Delicate, with loads of finesse the palate is long, and satisfying with a dry, savoury, almost saline finish.
$110.00
/
Tax included.

Learn more: Full tasting notes, accolades & technical information.

Rosés

There are many ways to make pink rosé wines and thus, numerous styles. We choose to present two takes on the pink theme: one, a blend of Chardonnay and Pinot Noir and the second a delicate pure Pinot Noir.

2015 Brut Rosé

Traditional and modified Ancestral method: Pinot Noir.
Single vineyard: Sorell-Tasman.

500 bottles produced.
Seven years on lees.
Tasting note: Deep salmon blush. A sophisticated aperitif-style of Rosé. Elegantly long, dry and complex, Aromas of red berries and cherry, quince, dried rose petals and herbs. A fresh palate of red berry fruits, quince paste with a zing of raspberry sherbet on the mid-palate overlay savoury/umami characters derived from the 7-year sojourn on yeast lees. The firm acid line and thrust of tannin compliment a lightly textured mouthfeel to give a refined, balanced palate and lingering, satisfyingly dry, moreish finish. Seriously frivolous.
$94.95
/
Tax included.

Available exclusively to Wine Club members.

Buy Now

Learn more: Full tasting notes, accolades & technical information.

Wooden Boxes

Wooden gift box - single
$25.00
Wooden gift box - double
$30.00
Wooden gift box - flat six
$40.00
How To Drink Australian

How To Drink Australian

$79.99
/
Tax included.

There is no shortage of options when looking for a bottle of wine to drink. We think you should choose Australian. This book will help you do that, exploring the why, the how and the where of the most exciting wine producing country in the world today.

Industry Reviews

'The wine book that the Australian wine industry deserves. Insightful, intelligent and in depth ... An instant classic.'  NEIL PERRY, chef, restaurateur, and author

'How to Drink Australian is INCREDIBLE. The most comprehensive book on the best Australian wines. It's not an easy feat to bring together so much information, diving deep into the intricacies of the great regions, producers and terroirs of Australia. A must have on every wine lover's book shelf.' RAJAT PARR, author, sommelier and winemaker
 
'A refreshing take on Australian wine. Colour, facts, figures, personalities - all masterfully and sensitively interconnected.' PETER GAGO, Penfolds chief winemaker
 
'As an American sommelier, Australia was really one of those places that I thought was mostly full of funny critters and over-hyped wines. That is, until I met Jane and Jon - they showed me that this is a land of terroir and growers who rival many of their European counterparts. This book further solidified me falling in love with this wild continent so rich with history and a new generation of wines. An important read for both wine geeks and novices alike!' VICTORIA JAMES, sommelier and author
 
'Capturing all the complexities of wine in contemporary Australia is a massive job, but Jane and Jon and their team of collaborators have absolutely nailed it: How to Drink Australian is an exhaustive, insightful, invaluable new guide to what's going on right now in the vineyards and cellars - and, crucially, the hearts and minds - of winegrowers right across this dynamic country.' - MAX ALLEN, author The Future Makers: Australian Wines for the 21st Century
 
'As someone who has followed the Australian wine scene since 1992, it is about time for this great book by Jane Lopes and Jonathan Ross. So much has changed, not just in the past 30 years - the last 10 alone have been revelatory. To have them walk us through these changes and these wine regions, is so timely.' BOBBY STUCKEY, James Beard award winning Master Sommelier