Welcome. This site is intended for those of legal drinking age in their place of residence.
Cellar Door
Set within our working winery on the western ridge of the Tamar Valley, our pop-up Cellar Door brings tastings closer to where the wines are made. Surrounded by tanks and barrels in our architecturally designed winery, it is a place to explore current releases, ask questions, and see the detail behind cool-climate Tasmanian wine.
Restaurant
Designed by Kerry Hill Architects in collaboration with Edwards + Simpson, the winery reinterprets the Tasmanian farm shed with three elegant gabled forms stretching east to west. Native spotted gum, recycled steel, and local craftsmanship shape a structure that is contemporary, durable, and subtly expressive of its setting.
Inside, a seamless flow between red and white processing halls, barrel rooms and bottling spaces ensures calm, clarity, and efficiency, even in the heart of harvest.
Winery
Led by Head Winemaker Andrew Trio and Winemaker Ockie Myburgh, our team brings a light touch to every stage. Picking is guided by flavour and acidity over sugar ripeness, yielding wines with lower alcohol and a more precise expression of site. All fruit is hand-harvested from organically farmed vineyards in the Tamar and Coal River Valleys.
In the winery, parcels are kept separate by clone, rootstock, pruning method, soil type, vine vigour and maturity. Fermentation occurs in small, temperature-controlled vessels (stainless steel, oak, and concrete) with minimal additions.
Handling is gentle throughout, with gravity used wherever possible. For wines matured in barrel, new oak is used sparingly, lending subtle structure without overwhelming character.
We prioritise precision: thoughtful picking windows, small-batch vinification, delicate lees work. Every wine is crafted with clarity and restraint, shaped by its season, its soil, and the quiet decisions behind it.