Vintage Brut

The only multi-vineyard wine and the only wine in the range with significant vinification in stainless steel. Working within a Chardonnay dominant matrix (usually in the order of 70%), we select parcels of fruit from vineyards across Tasmania to express the essence of Tasmanian terroirs and the character of the year.  For these wines, 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.

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. 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 1500 individually numbered bottles plus magnums (from 2018).  The small numbers allows us to exercise strict control over the winemaking whilst individual bottle numbering means our customers can be assured of provenance.

Traditional method


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Traditional Method


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

A labour of loves. There are so many ways of making pink wines. Some of these result in different styles of rosé. The aim should always be for the wine to reflect the fruit. Come and explore.

The intention is to make these as single vineyard wines. The techniques used to arrive at the final wine may evolve over time & with vintage. Similarly the composition of the wines may change depending on the balance between Chardonnay, Pinot Noir & Pinot Meunier produced/sourced each year.

  In 2013, for our debut Brut Rosé is 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


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Seasonal Collections

Love is in the air...

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