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.
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.
Blistering debut Chardonnay from the Decades duo of Steve Flamsteed and Brad Rogers. An instant entrant into the upper echelon of cool-climate Chardonnay in this country. Just 200 dozen made.
A small-batch Tasmanian Pinot Gris made in the Ramato style, blending skin, barrel, and tank fermentation for a textural and complex expression of the variety.
A meticulously crafted Tasmanian Riesling that balances natural texture, vibrant acidity, and a touch of residual sweetness, made with fruit from premier cool-climate vineyards and thoughtful, small-batch techniques.
Arguably Australia's finest example of a varietal Sauvignon Blanc. One of the rare versions outside of Sancerre that will mature for 10+ years in the cellar.