2019 Wine Companion Awards 'Best New Winery of the Year'
2018 Young Guns of Wine 'Best New Act' Jonny Hughes
96 Points - James Halliday "Hand-picked, destemmed, soaked, pressed to used French oak for wild fermentation, then kept on lees for 2 months. An extremely interesting - and enjoyable - wine that has harnessed Tasmanian acidity, the flavour blend citrus with custard apple before a bright finish."
White blossoms and ripe citrus make for a seductive nose, the cool site is reflected in the great acidity on display. A medium dry style, the sweetness balances the racy acidity and refreshing bitter twist. A rich mouth filling style perfectly suited as an aperitif. Picked on April 8th, the fruit was destemmed, crushed and left to soak for 24 hours. Pressed to old oak and naturally fermented. As the cellar cooled in late autumn so too did the ferment. Fermentation extended out beyond six weeks before we called a halt as the sugars and acidity found their balance. Matured on lees through to late spring before filtering and bottling. Only 1128 bottles and 60 magnums produced.