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.
Tasmanian White Wines
A wonderful wine made in the Chablis style, highlighting citrus freshness and delicate stone fruit flavours. Yeast fermentation was done in barrel, followed by malolactic fermentation to soften the bright natural acidity, with gentle lees stirring over several months to provide subtle oak and creamy overtones that round out the palate nicely. Just starting to reveal its complexity now and we expect it to develop nicely for many years.
Sauvignon Blanc 2017
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.
We’ve had a bit of fun with out 2016 Gewürztraminer. Still made in our signature dry style, this vintage we increased skins contact pre-ferment, softened the palate with lees stirring and bottled the wine unfiltered. We really wanted the fruit to speak for itself – and it certainly does! Its a punchy, spicy wine. Still with classic rose and musk fruit flavours, but with a complex and enticing finish. As you’ve come to expect, our 2016 Gewürz is a lovely wine to drink now, but will continue to develop with time.
Tasmanian Red Wines
The long-awaited new vintage is now available. Our 2021 Gamay was hand-crafted in the Beaujolais Cru style, fermented on skins and aged in barrel for 12 months. Always a crowd-pleaser, the wine is brimming with flavours of red berry fruits and vanilla.
Pinot Noir 2018
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 18 months. The wine has a lovely balance of dark fruits, spice with just a hint of violets and with great length on the palate. The Two Bud Spur Pinots typically age gracefully for many years, and this one will be no exception.
Tasmanian Sparkling Wine
Tasmania is famous for producing great sparkling wine – and this one is no exception. Our 2017 vintage is a blend of Pinot Noir and Chardonnay grapes grown exclusively at Two Bud Spur. Made using the Methode Traditionnelle, it was held in barrel for two years prior to bottle-ferment then aged on lees for 18 months before being hand-disgorged. A fine bead, with brioche and lovely toasty notes, perfect for celebrating every day!