Carefully selected from small vineyards across Tasmania, small-batch wines produced by two colleagues. This wine is harvested by hand, 100% whole bunches pressed, fermented with wild yeast, and finished in barrels. There is no purification or filtration. Small-batch concentrated fruit, indigenous yeasts and barrel fermentation result in a multi-layered wine with rich flavors and unique textures. Aromas of ripe peaches, hints of nuts and wild honey foreshadow a rich and complex taste. It has perfect strength and balance, and you can enjoy a long-lasting aftertaste. [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.