Small-batch wines carefully selected from small vineyards all over Tasmania by two friends. The wine is hand-picked and fermented with wild yeast. It is not clarified or filtered. This textured and complex Riesling is made from grapes harvested from a small vineyard in the Coal River Valley managed by Nick and Jeremy. The use of a brewing method called skin contact brings out the attractive texture and flavor of this variety. [Tasmanian wine] Tasmania, an island in the south of Australia, has an oceanic climate, like France, Germany, and Poland, making it an ideal environment for viticulture. In addition, the ideal climate and seasons, when autumn is long and mild, and the grapes are fully mature before harvesting, produce wines of excellent quality, and winemaking has become very active, with 230 wineries of all sizes now existing, which were only a few 20 years ago. Each winery has its own unique production methods and commitments, and produces wines that are unique to Tasmania. 【HADDOW + DINEEN】 HADDOW + DINEEN is a joint wine project by cheesemaker Nick Hadow and winemaker Jeremy Dineen, aiming to create small-batch wines that encapsulate Tasmanian character. Their Pinot Gris and Pinot Noir grapes are harvested from a small, single vineyard in Yorktown, North Tasmania, near the mouth of the Tamar River. This field is surrounded by white quartz gravel soil. He also manages a second vineyard planted in the 1980s, where he harvests small quantities of Riesling and Pinot Noir grapes. At the heart of their belief is that "great wine is made by guiding the wonderful fruit grown in a special place with the right hands." We value "maximum consideration" rather than "minimum intervention". In all the wines they produce, there are a thousand options for how involved they should be or just keep a close eye on them.