The R9, with 9 grams of sugar per litre, is our most popular level of sweetness (in this case, off-dryness). The residual sugar, although only 9 grams, is enough to broaden the wine on the palate and the acidic lemon and lime found in the R0 give way to the sweeter versions of the fruit. The wine offers a delightful bouquet of sherbet, Tahitian lime zest, meyer lemon, poached pear, and honeycomb. Its slightly generous palate is balanced with clean, fine acidity, resulting in a lingering finish. The overall experience is simply moreish, leaving you craving for another sip.

The 2022 Tasmanian vintage was a modest one, like 2021 but with better and higher yields than 2020. A warm and dry spring was followed by a significant amount of rainfall towards the end of summer. Despite this, it was an overall good year, with exceptional fruit grown across the Coal River Valley.

After selective picking, the fruit is gently bag pressed and cold settled for 48 hours. Post racking, the juice is inoculated with a neutral yeast and fermented at cool temperatures for around three weeks. After the ferment has been stopped at the required sugar level, the wine spends around 6-8 weeks on lees before being prepared for bottling.