Two Tonne Tasmania

Tamar Valley, Tasmania.

Available in Victoria, New South Wales, ACT.

Ricky Evans’ big break arrived in 2013 after securing two prized tonnes of Tamar Valley Pinot Noir. This was no small feat—kind yields alone allowed Evans to nudge his way into the tightly held region, which meant that his coup (from a pristine vineyard at Rosevears) was particularly notable. The resulting wine, which generated plenty of excitement throughout the land, launched a riveting new path for the young winemaker. The literal brand name, Two Tonne Tasmania, stuck and an intention was set: “small parcels, big love.”

Two Tonne Tasmania’s current stable includes: the flagship ‘Dog & Wolf’ Pinot Noir and Chardonnay, made with the best fruit available to Evans from a range of top parcels; a regional range called TMV, which uses fruit sourced mostly from various pockets of the Tamar landscape; and now Havilah, a fun-to-drink experimental range that moves away from the region’s famed varietals and champions creativity. Across each tier, Ricky is credits his considered work in the vineyards to his wines’ early and ongoing success. “The rest is nurturing,” he tells us. “We believe that with care and attention in the vineyard, and precise harvest decisions, we are most of the way to achieving our style.”

Looking to the future, the wines of Two Tonne Tasmania will continue to be raised from the fruit of his own leased vineyards, managed to enhance the singular site personality. But Ricky’s new aspiration lies in his own vineyard (planted in 2017) just east of the Tamar River on the family block at Swan Bay. He has also established a small winery there, in which he hopes to maintain a limited, 2,000-bottle-per-year production. Bring it on we say— even better is yet to come.

Wine

TMV Riesling

Variety

Riesling

Terroir

20-year-old-vines

Vineyard

3 Wishes and Native Point

Viticulture

Sustainable

Winemaking

Both sites picked simultaneously before pressing separately, racking and fermentation with a bit of cloudiness in the juice (a portion ferments in old oak). Assembled wines are left on lees for about 6 months before bottling.

TMV Chardonnay

Variety

Chardonnay

Vineyard

3 Wishes and Waverly

Viticulture

Sustainable

Winemaking

3 Wishes is picked fairly early and encouraged to through malolactic fermentation. All parcels remain on lees, with no sulphur over winter, before assemblage and more maturation on fine lees.

TMV Pinot Noir

Variety

Pinot Noir

Vineyard

3 Wishes, Woodlawn Park and Jinglers Creek

Viticulture

Sustainable

Winemaking

An average of 20% whole-bunch across multiple parcels. Some wines racked early, while others remain on lees until the last minute. After blending, there's a further month of maturation on light lees in reorganised oak before racking and bottling in-house, with no filtration.

EST Pinot Noir

Variety

Pinot Noir

Vineyard

Cranbrook (Blackwood Estate), the other at Bicheno (Maclean Bay), East Coast

Viticulture

Sustainable

Winemaking

One parcel of 50% whole-bunch with the remainder de-stemmed and time on skins for about eight days before heading to barrel to finish. Wine is assembled early and rested again until racking and bottling in December (in-house, no filtration).

Dog & Wolf Chardonnay

Variety

Chardonnay

Vineyard

Waverly and Three Wishes

Viticulture

Sustainable

Winemaking

Fruit hand-selected early, for a fermentation in puncheons, and partial malolactic fermentation. A tiny amount of whole-bunch ferment utilised for texture.

Dog & Wolf Pinot Noir

Variety

Pinot Noir

Vineyard

Waverly and Three Wishes

Viticulture

Sustainable

Winemaking

Made as two distinct styles then blended together: Waverly sees 30% whole-bunch with gentle handling and early pressing to finish in oak; the few rows of MV6 in the Three Wishes vineyard see 100% whole-bunch and two and a half weeks on skins.

Orders

For all order enquiries please get in touch.