A gorgeously fragrant Pinot and a sign of exciting things to come from the H&D boys, from Australia’s most exciting Pinot Noir region. Almost broody in the glass, with dark cherry and spice aromas and a jubey red-fruited palate, but with savoury, dusty tannins and a modern crunchy finish. An absolute ripper now but if you can bear to hide it away, come back in 5 to 10 years!

Haddow & Dineen is a story of two mates and a tiny vineyard in northern Tasmania; a collaborative project by cheesemaker Nick Haddow and winemaker Jeremy Dineen, with the aim to make small batches of intensely Tasmanian wines. Their grapes are sourced exclusively from a tiny single vineyard in Yorktown near the mouth of the Tamar River in northern Tasmania, where vines grow in white quartz gravel. Nick and Jeremy’s core belief is that great fruit, from special places, guided by the right hands, is what makes great wine. They value maximum consideration over minimal intervention, especially when there are a thousand choices to be made about whether to impose themselves or simply employ vigilant inaction. No one has a deeper understanding of the complexities of Tasmanian viticulture than Jeremy; he has led the winemaking team at Josef Chromy since 2005, and, inspired by the intense quality of the fruit from the Yorktown vineyard, didn’t take much for Jeremy to talk Nick, founder of Bruny Island Cheese and Bruny Island Beer, into making some wine together. And the rest is (almost) history!