Our Story
- a new classic

Our interest in winemaking started early.

Frieda at eight years-old, on a dairy farm in Aotearoa New Zealand, treading grapes in her mother’s bread-pan. She poured the juice directly into bottles, so when fermentation started the fizzy mess spilled all over the floor. You could say fizz has always been her 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.

We’ve always loved sparkling wine so the decision to specialise in making it came naturally. In 2010 we started Henskens Rankin of Tasmania with just two tonne of fruit in tiny parcels and a vision of creating distinctively Tasmanian styles of sparkling. Based in nipaluna Hobart, the deep south of lutriwita Tasmania, we source exceptional fruit from sustainablility-minded growers throughout the island.

To realise our vision we deliberately choose small-scale, artisanal approaches in our winemaking, always seeking to maximise quality. Doing crazy things carefully (great advice from Champagne auteur, Eric Rodez).

Unashamedly luxurious and informed by our professional backgrounds in sustainable agriculture and natural resource management, Henskens Rankin of Tasmania is founded on the principle that luxury is ethical. It guides our winemaking and how we choose our partners. It extends to every aspect of the business, particularly our supply chain: wherever possible our materials are ethically-sourced and our packaging re-useable, compostable and/or recyclable. From 2020 all our wines are completely vegan friendly. It’s a journey in progress.