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HADDOW + DINEEN

HADDOW + DINEEN

ハドウアンドディニーン
Vendor
株式会社ブルーリンク
HADDOW + DINEEN is a collaborative wine project by cheesemaker Nick Haddow and winemaker Jeremy Dineen that encapsulates Tasmanian personality.
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T8080401012141

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About the brand

HADDOW + DINEEN is a collaborative wine project by cheesemaker Nick Haddow and winemaker Jeremy Dineen that encapsulates Tasmanian personality.
1
A unique and creative winemaker born from the fusion of different specialties of cheesemaker and winemaker
2
He is particular about making small-batch wines using grapes harvested by hand from small vineyards across Tasmania
3
Based on the philosophy of "maximum consideration", they avoid excessive technical intervention while making artisanal wines that are particular about each decision

More about the Brand Owner

Jeremy Dineen, Nick Haddow

ジェレミー・ディニーン、ニック・ハドウ

It's hard to find a better understanding of the intricacies of Tasmanian viticulture than Jeremy Dineen. Since its inception in 2005, he has led the winemaking team of "Joseph Cromie", known as the pioneer of Tasmanian wines, and has worked as a contract winemaker and is now a consultant to Tasmania's blue brands. Impressed by the powerful quality of the Yorktown Vineyard fruit, it didn't take long for Jeremy to convince Nick to start winemaking together. Nick Haddock is the founder of Bruny Island Cheese and Bruny Island Beer. In Huon Valley, he also runs a small dairy farm. Growing up in South Australia and spending most of his life with winegrowers and winemakers, Nick has always been active in winemaking. This project finally gave him the opportunity to take wine making into his own hands.
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Why are we doing?
What are we doing?
Commitment to the product
Who are supporting us?

Why are we doing?

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HADDOW + DINEEN is a joint winemaking between cheesemaker Nick Haddow and winemaker Jeremy DINEEN.
The two met in 2003 at a wine and cheese tasting.
It was not long after Nick moved to Tasmania to found Bruny Island Cheese Company, and Jeremy returned to his native Tasmania to start working at Joseph Chromie's winery.
　

What are we doing?

Their approach to winemaking is traditional and simple. Fermentation occurs naturally, and the wine is not filtered or clarified. Even when sulfurous acid is added, the amount is kept to a minimum. Due to the emphasis on making textured wines, a lot of effort is put into fermentation, which is reflected in the selection of barrels.
　

Commitment to the product

It is a small vineyard and wines are brewed in small quantities. Rather than tinkering with the wine with blends, the focus is on using up all the barrel yields. As such, each wine expresses its vintage and the character of the region as it is. In other words, it can be said that it is nose-to-tail winemaking.
　
Their belief is that wonderful wines are produced when the wonderful fruit harvested from a special land is carefully cared for by the right hands. We value "maximum care" rather than "minimal intervention". In each wine we make, there are countless options to choose from, whether to take matters into our own hands or simply watch closely.
　

Who are supporting us?

Because it is a rare product that cannot be purchased anywhere else in Japan, we receive orders from restaurants and wine shops that offer special wines.
It is served in popular Italian restaurants and fine bars in Tasmania.
　
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