Our 2025 Mewstone Riesling is grown entirely at our coastal vineyard in Flowerpot, southern Tasmania, overlooking the D’Entrecasteaux Channel.
Fruit from our three Riesling blocks was harvested on 23 and 24 April at an average of 12.2 Baumé. Whole bunch pressed into old oak barrels, the wine fermented naturally over 44 days before we stopped fermentation at the balance of sugar and acidity we were after. It then matured on lees for seven months, through to late spring, before filtering and bottling.
2,748 bottles produced.
Our Mewstone Pinot Noir is grown entirely at our coastal vineyard in Flowerpot, southern Tasmania, overlooking the D’Entrecasteaux Channel.
Grapes were hand-picked between 3 and 11 April at 12.6–13.2 Baumé. The fruit fermented naturally with an average of 15% whole bunch, varying between individual ferments from 0–45%. Extraction was gentle, with minimal pump-overs before pressing after 21 days on skins. The wine matured for ten months in French oak (40% new) before being bottled unfined.
4,772 bottles produced.
Hope is a small selection of Mewstone Pinot Noir from our coastal vineyard in Flowerpot, southern Tasmania. When choosing a barrel for Hope, we look for completeness rather than size or power.
Hand-picked on 1 May at 12.8° Baumé, the fruit came from Abel and Mariafeld vines in our Hill Block, cropped at 2.6 tonnes per hectare. It fermented naturally in a closed puncheon with regular rolling, spending 23 days on skins before pressing. The wine matured in two-year-old oak for nine months, followed by a further six months in a new barrel.
This parcel stood out early for its lifted aromatics, defined tannins and refined, persistent finish.
252 bottles produced, without fining or filtration.
