All our gin botanicals are vapour-infused, which isn’t done very often in Australia. It gives it a delicate, subtle bouquet — petals, citrus, a hint of fresh-cut hay.

Besides the juniper, we wanted to use only native Tasmanian botanicals. Along the way, we discovered some pretty impressive berries, leaves and seeds but they could only be wild-harvested, so it wasn’t very practical for ongoing production and our plan failed. Instead let’s pretend we were going to use only Australian native botanicals (six to be precise, three of ‘em never used in gin before) from the get-go and we’ve bloody nailed it.

Most distilleries take just under half their yield but we like minimal impurities and maximum quality, so we only use the best 10 percent of each distillate. We’re left with small batches of double-distilled, unfiltered deliciousness that we pop into bottles, sign off and send to you.

A beautiful, delicate kinda brown sugary sweetness on the nose with a delightful floral undertone. A bit apples and pears to start, rounded out with hints of wild spice and mineral freshness. She’s a complex character with a velvety body and a smooth attitude to boot.

Our Sloe Gin is made from locally foraged Sloe berries and our own vapour infused gin. Made simply, from pure Tasmanian rainwater and organic cane sugar the base for our gin is double distilled and charcoal filtered. We vapour infuse our base with carefully chosen botanicals, combining the subtle flavours of locally grown pepper berry leaves, Oyster Bay pine, lemon and lavender which are blended with lemon myrtle, grapefruit, juniper, coriander and liquorice root. We then steep the sloe berries in gin for several months, add a little bit of organic sugar for taste and then decant it into bottles.

In 2018 we only made one batch of Sloe Gin, although it did win a gold medal and a trophy for being the Best Australian Flavoured Gin at the Australian Gin Awards.

Last year we prepared three batches. This year we have prepared six batches and now have it available in both 200ml and 500ml bottles.

Apothecary Gin is produced using 10 different botanicals that are each individually distilled in a small copper pot still then married together to create the perfectly balanced dry style Tasmanian gin.

Winewise Tasmania Tasting - ★★★★★ (Top Pinot Noir!)
This is a powerful dark cherry Pinot Noir showing a caress of oak. It’s a wine of considerable depth, length and structure in the manner of a Côte de Nuits burgundy like Morey-St-Denis.

VinoNoteBook - 93 Points
I’m in luck here with a sneaky pre-release of the 2019 vintage. The 2018 is still currently available and offers excellent value.

Maraschino cherry, raspberry jube, lipstick, softer earthier influences of smoky beets tempered by roast walnut, stalky thyme, grated dark chocolate, rose petals and day-old orange peel. The palate initially supple and flowing before narrowing fine and tight. Scorched citrus rind, cherry flesh, tacky tannins, abundant youthful spice and a long herbal echo. Cognisant that this is a pre-release, my score reflects the here and now for a wine still maturing.

QWine - 94 Points
This is quite something. Exquisite. Elegant. I don't see as much Tasmanian wine as I'd like, but when little producers like this land on the doorstep, you get a sense the landscape needs far more exploration.

Sourced from the Coal River Valley, 17% whole bunches saw wild fermentation, 16 days on skins and just under 10 months in French oak (20% new).

Cedar caught my attention early but this blows off. Drenched with sour cherry and rhubarb, there are plenty of savoury autumnal feels driven by dried leaves and twiggy things. The bottle says it is velvety and its mouth feel is exactly that. Some blue fruits chime in late with time in the glass before a long finish laced with fine spices having the last word. Undoubted beauty.

Drink to five years+

The Wine Front - 91 Points
Purple and youthful in the glass, this is a juicy and very drinkable Tassie Syrah. Plums, damsons, black olives, ripe black currants and blackberries on the nose with sweet spices like cinnamon and nutmeg joining in on the palate. Around 40% of the fruit has come from 46 year-old vines in the Derwent Valley, Tassie Syrah is not a new fad by any stretch. There’s a bit of wild ferment, a bit of whole bunch, 10 months of 20% new oak and a whole lot of fun. The supple tannins and fresh acidity balance really well with the dark fruits, garrigue, white pepper, pepper berry quince paste and inky violet flavours which make this an eminently smashable cool-climate Syrah.

Winsor Dobbin
Many Tasmanian vineyards are too cool for shiraz to ripen consistently but care and attention in the vineyard and some smart winemaking from Greer Carland have produced a very attractive young Derwent Valley Syrah that's full of the joys of youth and chock-a-block with spicy, peppery characters alongside some vibrant - and very varietal - fruit notes. This is a deliciously poised cool-climate red using a fair swag of older vine fruit. The juice spent 16 days on skins and was maturation in French oak (20% new) for just under 10 months. Medium-bodied with 13% abv, judiciously put together with soft red fruit flavours and supple tannins this is well worth seeking out for anyone who enjoys Tasmanian wines.

Mark Smith
Quiet Mutiny is an exciting project from Greer Carland, formerly of Winemaking Tasmania and now the deft maker of Laurel Bank wines in the Derwent Valley.

Born and raised there, Carland knows the district in intimate detail.

In making this very attractive, fruit-forward Shiraz (aka Syrah), grapes from 40-year-old vines have been given kid-glove treatment to showcase the juicy vibrancy the variety can show in favourable vintages.

Despite its deep, inky colour, the wine is eminently drinkable now, with delicious blackberry, blueberry and white pepper notes all playing in perfect harmony.

Hand picked and tended, lightly oaked.
Delicate yet zesty with a bright and finish.
Huon Valley, Tasmania