- a new classic
- a new classic
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Our interest in winemaking started early.
Frieda aged eight, on a dairy farm in New Zealand,
treading grapes from the garden in her mother’s bread-pan. She poured the juice directly into bottles but that first time didn't cap them and the fizzy mess spilled all over
the kitchen floor.
So you could say fizz has always been Frieda’s thing.
David started making wine at eleven, in a leafy Melbourne suburb and never stopped. We still have that first bottle of plum wine around somewhere.
In 2010 we founded Henskens Rankin of Tasmania with just two tonne of fruit in tiny parcels and a vision of exploring new, uniquely Tasmanian styles of sparkling.
We believe that to realise the true potential of Tasmanian fruit you have to break a few rules. We deliberately choose small-scale, innovative, labour intensive but hands-off approaches to our winemaking, revisiting ancient techniques, always seeking to maximise quality. Doing crazy things carefully.
You will find this fingerprint on all our wines as we seek to achieve balance, complexity and freshness with maturity. Consequently, we disgorge and then release our wines when we judge that they are ready to drink. This means that the wines may not be released in chronological order. Of course you can still cellar our wines further if you wish, as they will retain their freshness and vibrancy for many years to come.
The name is our surnames. The brand logo comes from our joint signature shown below.
Unashamedly luxurious and informed by our professional backgrounds in sustainable agriculture and natural resource management we founded Henskens Rankin of Tasmania on the principle that true luxury is ethical. It guides how we operate and choose our partners. It extends to every aspect of the business, particularly our supply chain. We prefer not use animal-based products in our winemaking. Wherever possible our packaging is ethically-sourced, re-useable, compostable and/or recyclable. It’s a journey in progress.