Vintage Brut

Our work-horse. Currently our only blended wine and our only wine with significant vinification in stainless steel. Working within our favourite Chardonnay dominant matrix (usually in the order of 70%), we select parcels of fruit from vineyards across Tasmania to express the multiplicity of Tasmania’s terroirs and the character of the year.  For us blending is about respecting the character of the vintage, preserving it’s individual complex identity. The opposite of blending for conformity or to enforce a house style on the fruit that the vineyards have given us.

These wines spend a minimum of six years on lees and are then further aged under cork (ideally for two years) before release.  We disgorge the vintages when we think that they are ready and put them on the market when we judge that they are ready to drink. Because the wines are made to retain their freshness you can of course cellar them further but you do not have to. Each release is limited to 2500 individually numbered bottles plus magnums (from 2018).  The relatively small numbers allows both us and our customers to be assured of provenance.

These wines spend a minimum of six years on lees and are then further aged under cork (ideally for two years) before release.  We disgorge the vintages when we think that they are ready and put them on the market when we judge that they are ready to drink - so it’s possible to release wines out of calendar sequence.  Each release is limited to 2500 individually numbered bottles plus magnums (from 2018). The relatively small numbers allows both us and our customers to be assured of provenance.

Traditional Method

2010

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Traditional method

2011

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Triple Wild Blanc de Blanc

Proving that sometimes it is the simple things that are the hardest. These are single vineyard wines that put the traditional back into traditional method. Envisaged as a pure expression of the vineyard, the fermentations are completely spontaneous. That is the primary ferment is conducted in oak barrels by the yeast living on the grape skins. These indigenous or wild yeasts then perform the second ferment (tirage) in the bottle and malolactic fermentation (MLF) also proceeds naturally within the bottle. If that all sounds rather risky, yes it is. Not for the nervous or faint-hearted, it's an exciting way to make sparkling wine. The results are really special so all the extra/obsessive care is definitely worthwhile.

Traditional method

2014

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