Our Winemaking Approach
Our wines are made using traditional wine-making practices, small-batch fermentation and with minimal intervention. We recognise that good wine starts in the vineyard hence our focus on viticultural practices that ensure low yields and intensely flavoured grapes, and that result in high quality wines. We’ve chosen wine making styles that match the characteristics of our site, allowing full expression of the fruit in the wine, and embracing the differences between each vintage. We age all our wines in bottle for at least two years, and release them only when we feel they are ready to be enjoyed.
The second Chardy made under the Two Bud Spur label. Its fresh, with delicate stone fruit flavours and none of those rich, butter “mainland” characters. Fermentation in barrel with partial malo to soften the bright natural acidity, and gentle lees stirring over several months provides subtle oak and creamy overtones that round out the palate nicely.
Sauvignon Blanc 2016
The wine is a blend of four different SB clones which results in a complex palate, depth of flavour and long finish. Half of the wine is fermented in old oak barrels – this results in a softer wine with a more rounded mouth-feel than those Savvies fermented wholly in stainless steel. Good varietal herbaceous and tropical fruit tang with a subtle touch of oak and lees providing depth and added body, lively, intense and a clean, persistent finish.
Fragrant rose petal, exotic spice and musk before more delicate Turkish Delight flavours with just a whisper of mid-palate sweetness, the finish fresh and crisp. Great to drink young but will age gracefully over many years.
The 2013 vintage was produced in the Beaujolais Cru style, fermented on skins with 12 motnhs in French Oak. Classical varietal Gamay berry flavours are retained and the wine has a rich colour, spiciness and full body that makes it very different to the lighter Nouveau style we have made in previous years.
Silver Medal 2015 Tasmanian Wine Show
Pinot Noir 2013
The wine was small-batch open-vat fermented with regular plunging to maximise skin contact, and aged in a mix of old and new french oak for 12 months. Described by the wine show judges as having “elegeance and charm”, it’s a lovely balance of dark fruits, spice with just a hint of violets and with great length on the palate.
Silver Medal 2016 Royal Hobart Wine Show
Gold Medal 2017 Tasmanian Wine Show