Vintage Brut

A multi-vineyard wine. Working within a Chardonnay dominant matrix (usually in the order of 70%), small parcels of fruit are selected from vineyards across lutruwita Tasmania to express the essential character of the year.  Thus, blending is about respecting the character of the vintage, preserving it’s individual complex identity.

Once bottled, the wines spend a minimum of six years on yeast lees and are then further aged under cork (ideally for two years) before release.  Vintages are disgorged when we judge them to be ready and released when they are ready to drink. The wines are made to retain their freshness, so they can of course be cellared further if you wish, but you do not have to. Each release is limited to 2500 individually numbered bottles plus magnums (from 2018).  The small numbers allows us to exercise strict control over the winemaking whilst individual bottle numbering means you are assured of provenance.

Traditional Method

2012

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Traditional method

2011

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Traditional Method

2010

Seasonal 6 Wine Club only

Blanc de Blanc

Literally white of white. A white wine made from a white grape variety.  The singular is quite deliberate. These are wines that showcase a single variety. The current 2014 wines celebrate Chardonnay. 

Traditional Method

2014 Blanc de Blanc

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Traditional method

2014 Triple Wild Blanc de Blanc

Seasonal 6 Wine Club Only

Brut Rosé

There are so many ways of making pink wines & consequently, numerous styles of rosé. While the techniques used to arrive at the final wine may evolve over time & with vintage the aim is always to reflect the fruit. Similarly the composition of the wines may change depending on the balance between Chardonnay, Pinot Noir & Pinot Meunier produced/sourced each year.

The 2013 Brut Rosé is a 50:50 blend of Chardonnay & Pinot Noir. With only an old crank basket-press available - it took 12 hours to process the whole-bunch Chardonnay. Using that basket press allowed a very precise determination of each press fraction & exactly when to stop pressing. We believe that precision is worth the effort. Deliberately low-tech, the juice literally went straight from the press by bucket into old oak barrels to undergo spontaneous fermentation (wild ferment).  The colour of this wines is entirely due to the time (24 h) the crushed and destemmed Pinot Noir spent on skins.

Traditional method

2013

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