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.
Blistering Chardonnay from the Decades duo of Steve Flamsteed and Brad Rogers. An instant entrant into the upper echelon of cool-climate Australian Chardonnay. Just 200 dozen made.
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.
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.
An estate-grown Coal River Valley Riesling with a touch of residual sugar – pure, balanced and zesty, showing why Pressing Matters is one of Tasmania’s best at the style.
A cool-climate Tasmanian Chardonnay from Ossa’s low-yielding East Coast vines, made by Hugh McCullough with a light touch for freshness, texture and quiet complexity.