Tasmania is an island resting between mainland Australia and Antarctica. It is cold, it is far away, it is pristine, it is beautiful. 60% of the island’s half a million population is centered either in the south in Hobart, or in the north in Launceston. In the north lies a wine region centered around the Tamar River, which flows 40 miles up from Launceston to Bass Strait. Ringed either side with wineries and a climate that is cooler than Champagne in summer (while warmer in winter), it’s so old that it was Tasman cuttings that were sourced to plant vineyards in South Australia and Victoria. Core varietals planted are Pinot Noir, Chardonnay and aromatic whites such as Riesling and Pinot Gris.

The winery is on the site of Goaty Hill, having purchased the property in 2020. This vineyard in Tamar Valley is certified organic, and there is now a second organic-in-conversion vineyard that also supplies the winery with fruit from the more southern Coal River Valley.

Ockie Myburgh and Andrew Trio lead the winemaking team. All fruit is hand-harvested from organically farmed vineyards. Winemaking is light-touch yet precise: wild ferments, gentle lees work, restrained oak and gravity-led handling. With small-batch fermentations and block-by-block vinification, each wine reflects its site, soil and season.