OUR VINEYARDS

“There are no neighbours, no-one to follow or copy, no regional ‘manual’ or ‘playbook’ to follow, We’ve had to crack the viticultural code completely independent here. It’s why our pruning program is so tailored, our vine spacings are tailored, our clone mix is tailored, our whole program is tailored and continually tested and teased. Improvement is part and parcel of our business and our team.”

IZAAK PERKINS | VITICULTURE MANAGER

The approach is a long-term one, with organic goals and a determined focus on sustainability. “If we aren’t sustainable farmers, then who are we?. We can’t on the one hand rely on the land around us to provide year in, year out, but then not give back to it in return. That system just doesn’t add up. Economically, any short-term obstacles will be greatly outweighed by the long-term benefits generated – less input costs, sustained practices, market-place preferences.”

OUR APPROACH IS A LONG TERM ONE

The vineyard is separated into seven blocks, planted between 2004 and 2018. With 26 hectares under vine, Pinot Noir takes the lead, with 45 per cent of the plantings across 12 clones. Chardonnay comes in second, with 20 per cent across eight clones, but it shares that position with Pinot Gris at the same acreage. The rest is made up of Sauvignon Blanc, Riesling and Pinot Meunier, in order of concentration.

Kelly’s Block, which was planted in 2016, is farmed according to organic principles [not certified]. Across the other six blocks, no pesticides are used, and herbicides have made way for more manual methods, including under-vine cultivation and controlled grazing of sheep, which also has the advantage of introducing organic matter to improve the soil. Vine prunings are mulched and spread under vine, and machine operations are being phased out to favour hand tending, reducing soil compaction caused by tractor passes. Biodegradable ties are now used when pruning, and treated pine posts have given way to steel ones.

We grow, vinify and bottle everything we produce, which not so long ago was a rarity in Tasmania. “This approach is fully designed to allow our viticulture work to shine through. Our extensive trials with shoot thinning and leaf removal has had an undeniable impact on ripening and flavour development in our cooler years. Pinot Noir is our heartbeat. It just loves the cool, maritime life here. We’re seeing more red and dark berry characters push through in the wines to surround the spice and earth tones.”