Description
- 2026 Havilah Pinot Gris
- 2025 Havilah Gewurztraminer
- 2025 Havilah OGG
- 2025 Havilah Rose
- 2025 Havilah Pinot Nouveau
- 2024 Havilah Shiraz
2026 Havilah Pinot Gris
"Just delightful wines that are built for drinking not thinking."
- Dave Brookes (Halliday Wine Companion)
Ricky Evans sources this Pinot Gris from two growers in the Tamar Valley, one of Tasmania's most reliable regions for the variety. The 2026 is a deliberately clean and straightforward approach: fruit came in a little later this year, was direct-pressed to tank, and the winemaking kept simple with a focus on preserving the purity and natural character of the sites.
It's a generous, expressive Pinot Gris with good fruit weight, fresh acidity and a clean finish. There's pear and citrus fruit character, a soft mid-palate texture, and enough freshness to keep it lively.
Unpretentious, versatile with a wide range of foods, and as with all the Havilah wines, excellent value.
2025 Havilah Gewurztraminer
A small-batch release from Ricky Evans at Havilah, made from fruit grown at Waverley Vineyard east of Launceston. It's always the first pick of the harvest, pulled early specifically to hold onto the bright, refreshing acidity that this tricky grape needs.
Whole-bunch pressed straight to barrique, wild fermented, then moved to tank and left on lees for four months before bottling. This subtly worked texture works really well alongside Gewurz's natural fruity exuberance.
The result is aromatic but not heavy: floral, spiced and lifted, with the classic Tassie crisp acidity. Heaps of fragrance and character, but it stays light on its feet and finishes clean. A good food wine, and one of the more drinkable Gewurztraminer around.
2025 Havilah OGG
The OGG is where Ricky Evans lets his hair down. It is a shape-shifting blend from the Tamar Valley that changes every year depending on what the season throws at him. For 2025, it is a mash-up of Gewürztraminer, Pinot Gris and Chardonnay sourced from the Waverly and Highclare vineyards.
This is proper "skinsy" white wine. Ricky co-fermented the Gewürztraminer and Chardonnay, leaving them on skins for a solid three to four weeks to extract all that spice and phenolic structure. The Pinot Gris came in a bit later and saw just a week on skins before the whole lot was pressed to tank. It spent three months sitting on light lees to build texture before bottling.
It has a gorgeous golden glow. It is wildly aromatic, throwing out notes of citrus peel, fresh ginger and ripe stone fruit. The palate has a gentle, savoury grip from the skin contact, but it stays juicy and approachable. It is textural, spicy and dangerously easy to drink.
2025 Havilah Rose
Tasmania and Pinot Rosé go hand in hand, and Ricky Evans knows exactly how to get the best from both.
Ricky Evans makes his Havilah Rosé from two Tasmanian Pinot Noir sites, blended together after time on fine lees in tank. The Glen Shian block has become a dedicated rosé site over recent years - its lower natural acidity suits a bone dry ferment well, and direct pressing to tank leaves a pale, elegantly weighted wine. The second component, from an East Coast vineyard, also went direct to tank but held a touch more colour, contributing a little extra texture to the final blend.
The result is bone dry, pale and pretty: red fruit, a savoury edge, clean acidity and a refreshing finish. It's the kind of rosé that works as well with food as it does without it, and smart value. Good for now but it'll hold through summer without any trouble.
2025 Havilah Pinot Nouveau
This is Havilah's answer to those juicy, light Italian reds that disappear far too quickly on a sunny afternoon. Ricky Evans isn't trying to make a brooding, serious Pinot here. He is aiming for pure, unadulterated refreshment. Inspired by the smashable wines poured in wine bars over summer, this is a "thirst crusher" designed to be chilled down and drunk with gusto.
The backbone of the wine is Pinot Noir, specifically the Abel clone from Ricky's own farm. He picks it nice and early to keep the acid crunch, fermenting it as whole berries for just six days before pressing it off to old barrels. He also includes a portion of carbonic maceration to give the aromatics a distinct pop.
But the secret sauce lies in the other varieties. He splashes in some Meunier picked at sparkling ripeness for extra zip, and a hit of Pinot Gris to "loosen" the wine up. The Gris smooths out the red tannins and gives the palate a slippery, easy-drinking texture. It is bright, crunchy and incredibly fun.
2024 Havilah Shiraz
If you think Tasmanian Shiraz is all about cool-climate restraint, Ricky Evans is here to show you it can still bring the power. Sourced from a small north-facing vineyard in the Coal River Valley, this is a dense, structured expression of the variety, full of spice, dark fruit, and fine, grippy tannins.
The fruit was handpicked, mostly destemmed, and fermented wild, with a portion of whole bunches to add a little extra lift and complexity. It spent 14 months in seasoned French oak before bottling, with no fining or filtration - just pure, expressive Tasmanian Shiraz.
Expect dark cherry, black pepper, dried herbs, and a little earthy, smoky depth that keeps things interesting. There’s some serious backbone and length, making it just as enjoyable now as it will be in a few years’ time.
Woodlawn Tasmania
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