Carefully selected from small vineyards across Tasmania, small-batch wines produced by two colleagues. This wine is harvested by hand and fermented with wild yeast. There is no purification or filtration. This textured and complex Riesling is made from grapes harvested from small vineyards in the Coal River Valley managed by Nick and Jeremy. By incorporating the brewing method of skin contact, it brings out the attractive texture and flavor of this variety. [Tasmanian wine] Tasmania, an island in the south of Australia, has a suitable environment for viticulture due to its "maritime climate", just like France, Germany, and Poland. In addition, the ideal climate and season for harvesting after the long and mild autumn and the grapes are fully ripe produce excellent quality wines, and 20 years ago there were only a few wineries, but now there are 230 wineries of all sizes, and winemaking has become very active. Each winery has its own manufacturing method and commitment, and produces wines that are unique to Tasmania. 【HADDOW + DINEEN】 HADDOW + DINEEN is a joint wine project between cheesemaker Nick Haddow and winemaker Jeremy Dineen that aims to produce small-batch wines that encapsulate Tasmanian personality. 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 wines are produced when the right hands guide the wonderful fruit that grows in a special place. We value "maximum consideration" rather than "minimal intervention". There are a thousand options for how involved they should be in all the wines they produce, or just watch closely.