Welcome. This site is intended for those of legal drinking age in their place of residence.
Architecture that works with the land.
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.
Refining expression through restraint.
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.
Designed for the future.
Powered primarily by green energy, our winery is both beautiful and energy efficient. Solar panels provide renewable electricity. Rainwater is harvested and reused. A best-practice wastewater system enables treated water to be recycled via dispersal bed irrigation. All tanks are double-walled, and the building itself is thermally insulated, allowing for exceptional temperature control with minimal input.
From vineyard to bottle, every decision reflects a resource-conscious mindset and a commitment to doing more and wasting less.
Winery Tours
Step inside Small Wonder’s working winery with our 45-minute Vin Explorer tour. Follow the grape from arrival to bottling, taste our award-winning sparkling, and experience the detail that defines our wines.
Meet Ockie, Our Winemaker
With two decades of experience across Tasmania’s top wineries, Ockie has built a reputation for detail-led winemaking. Having held senior positions at Bay of Fires and, most recently, as Chief Winemaker at Josef Chromy, he brings an intimate understanding of cool-climate Tasmanian wine and specifically the Tamar Valley.
Having worked with the Small Wonder team during earlier custom crush vintages at Josef Chromy, Ockie now steers the winemaking with a steady hand and a light touch. Outside the winery, he balances vineyard life with golf, fishing, and time with family, always with a laugh at the ready and an easy, down-to-earth charm.
"For me, great winemaking is about understanding when to step in and when to stand back. We let the fruit lead, working gently and thoughtfully to preserve the detail of each site. It’s not about doing less, it’s about doing just the right amount.”
— Ockie Myburgh, Winemaker
Meet Sara, Our Assistant Winemaker
Originally from the Northwest of England, Sara brings a worldly perspective and a deep curiosity to her winemaking. With four years at acclaimed English sparkling producer Gusbourne, she developed a precise, hands-on approach that’s since been shaped by experience across vineyard and cellar teams in Italy, Oregon, South Africa, Margaret River, and, most recently, House of Arras.
Now based in the Tamar Valley, Sara contributes to Small Wonder’s winemaking with a keen eye for detail and a calm, intuitive sensibility. Outside the winery, you’ll find her cooking, painting, or quietly pursuing the art of fly fishing, always in search of a bit of stillness and a deeper connection to place.
"The approach at Small Wonder is quality-focused, grounded in sustainability and organic practices. We believe great wine is made predominantly in the vineyard. If you start with good fruit, you can take a minimal approach in the winery and let that fruit truly express itself.”
— Sara Dooley, Assistant Winemaker
