Vintage Brut

Conceived as a snap-shot of Tasmania, the Vintage Brut is blended from select, small parcels of grapes from vineyards, tended by sustainability-minded growers, across Tasmania, to express the multiplicity of Tasmania’s terroirs and the character of the year. Blending this wine 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. Working within a Chardonnay dominant matrix, the Vintage Brut usually consists of 70% Chardonnay and 30% Pinot Noir or Pinot Noir/ Pinot Meurnier. 

Once bottled, the wines spend a minimum of six years on yeast lees and are then further aged under cork (for anything from six months up to two years) before release.  Vintages are released when we judge them to be 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).  The small numbers allow us to exercise strict control over the winemaking whilst individual bottle numbering means you are assured of provenance.

Traditional Method


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Traditional Method

2014 Vintage Brut: New Release

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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. 

Second Disgorgement

2014 Blanc de Blanc D2

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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.

Traditional Method/ Modified Ancestral

2015 Brut Rosé

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