A bone-dry, effortlessly elegant Pinot Rosé from Ricky Evans’ home vineyard, blending wild strawberry fruit with crisp acidity and a savoury, saline edge - Tassie rosé at its finest.
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.
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.
The epitome of refined Tasmanian Pinot, this low-yield, high-elevation vineyard gives a wine of pure red fruit, silken tannins, and quiet power - a Ricky Evans benchmark.
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.
A bright and savoury Cinsault from McLaren Vale, with red fruit, spice, and a lightly grippy finish—perfect for Pinot and Grenache lovers after something a little different.
A wild, skin-contact Viognier from the Adelaide Hills that spent 99 days on skins, delivering a textured, spicy, and deeply characterful expression of the variety.
Peter Fraser’s first-ever varietal release of Grenache Blanc brings brightness, texture and value in a zippy Mediterranean white from Yangarra’s organic McLaren Vale vineyard.