ABOUT OUR VINEYARD
Surrounded by native forests and situated in a isolated micro-climate on the foothills of the Western Tiers, where cool crisp nights and mild days produce grapes over a long ripening season. This, combined with organic management, produces a wine with unique intense terroir and an elegant finish.
Located at an altitude above 250m, with a north-eastern aspect, the property has always been managed organically, with ownership dating back to 1991. First used to grow organic vegetables, this is the site that where the organic movement was founded in Tasmania.
The Pinot noir grape is known to be the hardest grape to grow. Thin-skinned, susceptible to disease and picky on location to ripen properly. Luckily Tasmania is one of the few places it grows well.
The Liffey Valley is not in a recognised wine region ; the original vines on the property were planted by Ian Cairns back in 1999 for home supply. When the quality of the grapes became evident, more vines were planted to replace the market garden.
The property is over 20 hectares, although where grapes will grow is a little over 2 hectares, due to aspect.
The furthest south, highest altitude vineyard growing Pinot noir in Australia. A marginal area for growing Pinot noir.
Growing the hardest grape in the hardest area in the hardest way ensures a truly delicate finish to this delicious wine.
FAQ
Why organic?
For many reasons. It’s a way of life for us, better results, less impact on the environment just to name a few. We promote life, creating a world which breeds microorganisms. We manage our vineyard with limited intervention, choosing to manage our vines with experienced monitoring and focus on canopy control instead of systematic spraying regimes. For example, it takes us three to four weeks to mulch under our vines to control weeds. No chemical weed control here.
Does size matter?
Always. Our vineyard is only 2 hectares allowing every vine to be lovingly tended by hand. Growing Tasmanian organic Pinot comes down to experience and consistent monitoring.
Why Pinot noir?
Our micro-climate is perfect for it. It is the hardest grape to grow. The thin-skinned grape can be susceptible to a range of issues and requires consistent monitoring and management. Our reward, a delicate complex range of flavours that only Pinot noir can offer with a unique terroir.
Why the need for a cool climate?
The Pinot noir grape requires a long ripening season to develop the complex range of flavours. Warm days and cool nights mimic the ebb and flow of the development of the grapes. If the climate is too hot the grape will ripen too fast and leave a burnt out backdrop to the wine. Something undesirable in Pinot noir.
Do you grow other varieties?
Yes, we do. Our Gamay variety, a distant relation to Pinot, some of the oldest in the state were established in 2002. The grapes are now old enough to produce a Beaujolais that has high complex and delicate flavours resulting in a light bodied, luncheon style wine. We call ours 'Dry's Bluff Gamay' after the mountain range that looks down at us, Dry's Bluff named after Governor Dry.
Are those different posts?
Yes, they are. We use hardwood posts that have been sourced locally and hand split, this ensures no contaminates to our wine. We use the post and rail system to take the strain of the wires. Each row appears to have a character of its own.
Why does the vineyard look different?
Our grapes are growing one metre apart, on a system that allows us to train the ‘arms’ to either side. Each row has a double canopy one metre wide which results in a garden bed under each row. We then compost, mulch and give a heap of love.
What temperature should I enjoy organic Pinot nior?
Between 12 & 15 degrees, this brings out the ‘fruitiness’ and holds the subtle body of the wine. The ‘truffly’ back drop can be appreciated at this temperature. The style of organic wine we produce makes it an excellent lunch time wine or a drop to consume with interesting conversation.
For many reasons. It’s a way of life for us, better results, less impact on the environment just to name a few. We promote life, creating a world which breeds microorganisms. We manage our vineyard with limited intervention, choosing to manage our vines with experienced monitoring and focus on canopy control instead of systematic spraying regimes. For example, it takes us three to four weeks to mulch under our vines to control weeds. No chemical weed control here.
Does size matter?
Always. Our vineyard is only 2 hectares allowing every vine to be lovingly tended by hand. Growing Tasmanian organic Pinot comes down to experience and consistent monitoring.
Why Pinot noir?
Our micro-climate is perfect for it. It is the hardest grape to grow. The thin-skinned grape can be susceptible to a range of issues and requires consistent monitoring and management. Our reward, a delicate complex range of flavours that only Pinot noir can offer with a unique terroir.
Why the need for a cool climate?
The Pinot noir grape requires a long ripening season to develop the complex range of flavours. Warm days and cool nights mimic the ebb and flow of the development of the grapes. If the climate is too hot the grape will ripen too fast and leave a burnt out backdrop to the wine. Something undesirable in Pinot noir.
Do you grow other varieties?
Yes, we do. Our Gamay variety, a distant relation to Pinot, some of the oldest in the state were established in 2002. The grapes are now old enough to produce a Beaujolais that has high complex and delicate flavours resulting in a light bodied, luncheon style wine. We call ours 'Dry's Bluff Gamay' after the mountain range that looks down at us, Dry's Bluff named after Governor Dry.
Are those different posts?
Yes, they are. We use hardwood posts that have been sourced locally and hand split, this ensures no contaminates to our wine. We use the post and rail system to take the strain of the wires. Each row appears to have a character of its own.
Why does the vineyard look different?
Our grapes are growing one metre apart, on a system that allows us to train the ‘arms’ to either side. Each row has a double canopy one metre wide which results in a garden bed under each row. We then compost, mulch and give a heap of love.
What temperature should I enjoy organic Pinot nior?
Between 12 & 15 degrees, this brings out the ‘fruitiness’ and holds the subtle body of the wine. The ‘truffly’ back drop can be appreciated at this temperature. The style of organic wine we produce makes it an excellent lunch time wine or a drop to consume with interesting conversation.