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.
Australia's first Assyrtiko, planted by the Barry family in Clare Valley, showcases a pioneering expression of this Greek variety with a vibrant, mineral-driven character.
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.