Ricky Evans’ meticulous approach to texture and balance makes this one of Tasmania’s most drinkable and food-friendly Pinot Gris, blending barrel and tank ferments for the perfect mix of freshness and depth.
A southern-Rhone inspired blend of white varieties, with 60% skin contact and fermentation / maturation in ceramic eggs. Deliciously thought-provoking.
A small-batch labour of love from one of Tasmania’s most exciting winemakers, this is Gewurztraminer done right - fragrant, spicy, and fresh, with none of the heaviness.
A cool-climate masterclass, this taut, mineral Chardonnay reflects Ricky Evans’ patience in restoring this high-altitude, low-yielding vineyard to greatness.
From Ricky Evans’ warmer, sun-kissed Tamar site, this is a richer, more generous Tasmanian Chardonnay that still holds its nerve with brilliant natural acidity.