Small-batch wines carefully selected from small vineyards all over Tasmania by two friends. The wine is hand-picked, 100% whole bunches pressed, fermented with wild yeast, and finished in barrels. It is not clarified or filtered. Small-batch concentrated fruit, indigenous yeasts and barrel fermentation result in a multi-layered Pinot Gris wine with rich flavours and unique textures. Aromas of ripe peaches, subtle nuts and wild honey foreshadow a rich, complex flavor. The strength and balance are exquisite, and you can enjoy a long-lasting aftertaste. [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.