The WildState Range
Wellington & Wolfe began in 2017 as Hugh McCullough's ode to Riesling, a variety he fell for during a history degree, oddly enough, named after two generals whose names kept cropping up in the places he'd travelled and worked. Hugh sources fruit from growers in the Tamar Valley and Pipers River, using an unusually hands-on approach, oxidative handling and skin contact that he stumbled into during his very first, tiny vintage when the fruit was too meagre to fit a proper press. The wines are fermented with wild yeast, partly in barrel, and bottled unfined and unfiltered, bone dry and full of character.
How to shop
Stick to One Corner of the Island
Every region in Tasmania grows something a little differently. Building a bundle around one region, say the Tamar Valley or the East Coast, is a way to really get to know a place, its soil, its climate, its particular way of making Pinot Noir or Riesling. It's less about variety and more about depth.
Get to Know a Variety Properly
Tasmania makes more than one style of Pinot Noir, more than one style of Riesling. Building a bundle around a single variety lets you taste how region, producer and approach can change the same grape into something completely different from bottle to bottle.
Follow One Winemaker's Range
Behind every label is a person making decisions, about the vineyard, the vintage, the style they're going for. Building a bundle around a single producer is a way to taste those decisions side by side and get a real sense of what makes their wine theirs.
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3 products
Hugh McCullough makes wine with a light touch and a clear point of view. The Wolfe at The Door is a perfect expression of that. Bright and light, with orange rind, red cherry, and rhubarb crumble on the nose. A small amount of whole bunch carbonic fermentation adds savoury spice and a distinctive lightness. Zippy finish, minimal intervention, maximum personality. Pair with salmon, charcuterie, or just drink it on its own. Drink now through 2027.
Wellington and Wolfe make Riesling the way it should be made, crisp, dry, and uncompromising. Vibrant floral aromas on the nose, with a textured palate of tart stone fruits and fresh lime. A strong acid backbone supports a long, powerful finish that lingers well after the glass is empty. A wine for those who know what they want. Pair with fresh oysters, grilled fish, or Thai cuisine. Drink now through 2032.
Made entirely from northern Tamar Valley grapes, the Wolfe at The Door Pinot Gris is crisp, lively, and built for the table. Bright acidity and inviting flavours make every sip enjoyabl. A wine that pairs easily with a wide range of dishes and suits both gatherings and quiet moments alike. Minimal intervention, maximum enjoyment. Pair with fresh seafood, light pasta, or soft cheeses. Drink now through 2027.
Looking to give the extra touch
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