working with pristine fruit to craft the wines
I acknowledge the traditional owners of the land on which I work and farm, and respect their ongoing custodianship of this land. I pay my respect to Tasmanian Aboriginal people, and Elders past and present.
Located in the Tea Tree subregion at the northern end of the Coal River Valley, the original vineyard on Back Tea Tree Road was planted by Norm and Jan Gangell in 2004. Pretty much half and half riesling and pinot noir, the eleven hectare property is also home to an olive grove. I took over the property in 2016 and in late 2017 expanded the vineyard to include an additional two hectares of vines: more pinot noir (four clones), some chardonnay (anther four clones) and more riesling. Stage two of the expansion is planned for 2021 and will take me up to five hectares in total, and then I’ll be totally estate grown.
Palisander Vineyard (as I have named it) is located on brown dermosol soil over jurassic dolerite, the igneous rock which gives over half of Tasmania its distinctive geological formations (think the rocky outcrops on the Tasman Peninsula). The soil is particularly high in calcium which is a positive indicator for quality grapes, being associated with thicker skins and slower ripening. Whilst I am still very new to this whole grape grower caper, I believe in sustainable farming and am excited about leaving my bit of dirt better than I found it.