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Wellington & Wolfe
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.
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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 for more than a one-off bottle?
Can't choose between multiple favourites?
Or looking to broaden your horizons?
Every glass, a different Tasmania
Cool nights, mineral soils, and a climate winemakers elsewhere would kill for. It's why Tasmanian wine tastes the way it does, and why one variety here can taste nothing like the same variety made anywhere else.
Made in small batches, on purpose
These aren't wines built for supermarket shelves. Most come from producers making a few hundred cases a year, which means what's in stock now might not be again.
Pick a style, not just a label
Whatever you're drawn to, there's a Tasmanian producer doing it well. Explore the range and find the version that's yours.
Looking to give the extra touch
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Liquor Licence Number 71110697
WARNING: Under the Liquor Licensing Act 1990 it is an offence: for liquor to be delivered to a person under the age of 18 years.
Penalty: Fine not exceeding 20 penalty units for a person under the age of 18 years to purchase liquor.
Penalty: Fine not exceeding 10 penalty units
WARNING: Under the Liquor Licensing Act 1990 it is an offence: for liquor to be delivered to a person under the age of 18 years.
Penalty: Fine not exceeding 20 penalty units for a person under the age of 18 years to purchase liquor.
Penalty: Fine not exceeding 10 penalty units
