Limited stock left!

Pooley's Coal River Valley estate is one of Tasmania's most celebrated, and this 2024 shows exactly why. Ripe strawberries, raspberries, and violets on the nose, gentle and aromatic. The palate is rounded and firm, with black pepper and sour cherry adding a subtle spice that lifts the whole wine. Elegant, precise, and dependable. Pair with salmon, duck, or a simple roast chicken. Drink now through 2029.

Ossa is a name worth knowing. This 2022 opens with generous layers of ripe red berries and black cherry, complemented by sweet spice and the subtle fragrance of forest floor. The palate is velvety and rich, with smooth, silky tannins creating a balanced and luxurious mouthfeel. A wine of considerable depth from Tasmania's East Coast, one that lingers long after the glass is empty. Pair with duck, venison, or aged cheddar. Drink now through 2030.

Moores Hill sits quietly in the Tamar Valley, making wines that reward those who find them. This 2024 captures the vibrant essence of red and black fruits, layered with subtle spice and earthy notes from a warm season's vintage. Dark fruit flavours and savoury hints on the palate, beautifully balanced by fine-grained tannins. Approachable and thoughtfully crafted this is a wine you'll come back to. Pair with roast chicken, pork belly, or charcuterie. Drink now through 2028.

Cool-climate Syrah from Tasmania's East Coast is something worth knowing about. Milton's 2023 is a fine introduction. Lighter and more elegant than warmer-climate expressions, with vibrant peppery fruitiness and a refreshing balance that makes it endlessly approachable. Crafted in a cooler, wetter vintage, this is a wine of genuine complexity and moreish character. Only 6 bottles left. Pair with slow-cooked lamb, beef cassoulet, or duck. Drink now through 2028.

Milton's East Coast vineyards produce Pinot with a fuller body than you might expect and this 2024 is a fine example of why. Dark cherry and red berry on the nose, with cinnamon spice and earthy forest floor adding complexity. Partial wild fermentation gives the palate a juicy, fruit driven energy, balanced by gentle acidity on the finish. An honest, satisfying wine from one of Tasmania's most consistent producers. Pair with roast duck, lamb, or mushroom pasta. Drink now through 2028.

The flagship Chromy Pinot steps up with more complexity and ambition. Lifted aromatics of sweet spice and toasty oak weave through plum, cherry, raspberry, and cranberry, with bramble, leather, and earthy undertones adding depth. The palate is concentrated and juicy with red fruit, smoked meat, dark chocolate mousse and fine tannins for long, satisfying finish. A serious wine from a serious producer. Pair with duck confit, venison, or aged hard cheese. Drink now through 2030.

Named after Josef Chromy's childhood nickname, the Pepik is the approachable, everyday side of one of Tasmania's great estates. Cherry red with raspberry highlights, the nose is fresh and lifted with sweet berry fruits, red mulberry, and a hint of spice. The palate is bright and juicy with red cherries, raspberries, and delicate tannins that make it effortlessly drinkable. A wine that doesn't take itself too seriously, and is better for it. Pair with pizza, pasta, or a casual Friday. Drink now through 2026.

There are wines that show you a region, and then there are wines that show you a single piece of ground. The Landslide is the latter. From Home Hill's most prized Huon Valley block, this 2024 is darker and more brooding than the Estate, dark chocolate, damson plum, and liquorice on the nose, with a depth that takes time to fully reveal itself. Eight months in oak has added structure and gravitas without softening its edges. The palate is dense and layered, with firm tannins and a finish that goes on and on. This is a wine to cellar, to save for a special occasion, or to open now with something worthy of it. Pair with slow roasted venison, beef short rib, or aged hard cheese. Drink now through 2035.