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
Chardonnay 2018
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.
Gewürztraminer 2022
Our Gewürz is all about flavour. After a short period on skins, the wine undergoes a slow ferment to retain all the wonderful aromas and flavours and is aged on lees prior to being bottled unfined and unfiltered. Its a punchy, spicy wine with classic rose and musk fruit flavours, but with a complex and enticing finish. As you’ve come to expect, our 2022 Gewürz is a lovely wine to drink now, but will continue to develop with time.
Tasmanian Red Wines
Gamay Nouveau 2023
Made in the Beaujolais nouveau style using 100% whole berry fermentation and finished with a wild ferment, the 2023 Gamay is fresh and fruity, exploding with ripe strawberry fruits and balanced with a lovely savoury complexity. It can be served lightly chilled and is the perfect wine for picnics and lazy summer days.
Gamay 2024
Made in the Beaujolais cru style, the wine is fermented on skins and aged in barrel for 12 months. The resulting wine captures the wonderful red berry fruitiness we love about Gamay but with an added vanilla richness and depth from having spent time in oak.
Pinot Noir 2021
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. The wine has a lovely balance of fresh raspberry, red cherry with a wonderfully earthy finish. The Two Bud Spur Pinots typically age gracefully for many years, and this one will be no exception.
