80% Hand-picked Pinot Noir and 20% Pinot Gris from the white gravel soils of the Yorktown Vineyard. Wild yeast fermentation begins in tank and completes in the bottle with no dosage. The wine is sealed while completing fermentation and will contain yeast sediment. The oldest and most fraught way to make sparkling wine. Wild, complex and not for everyone. Really limited production.
Haddow + Dineen
Haddow + Dineen is a collaborative winemaking project from cheesemaker Nick Haddow and winemaker Jeremy Dineen with the aim to make small batches of intensely Tasmanian wines. Our grapes are sourced exclusively from a tiny single vineyard in Yorktown near the mouth of the Tamar River in northern Tasmania where vines grow in white quartz gravel. Our core belief is that great fruit, from special places, guided by the right hands is what makes great wine. We value ‘maximum consideration’ over ‘minimal intervention’ – for every wine we produce, there are a thousand choices to be made about whether to impose ourselves or simply employ vigilant inaction.