Described by Decanter as “arguably Tasmania's most valued and important site”, Tolpuddle Vineyard was purchased by Martin Shaw and Michael Hill Smith MW in 2011, after an eventful road trip on the island. During the trip, they asked famed local winemaker Peter Dredge to organise a tasting of Tasmania’s best wines and quickly discovered their favourites came from the Tolpuddle Vineyard. Before their trip was through, the duo became the proud owners of a vineyard that would continue to define fine Tasmanian winemaking.

Based in the Coal River Valley, Tolpuddle Vineyard was planted in 1988 by industry legends Tony Jordan and Garry Crittenden. The vineyard takes its name from the Tolpuddle Martyrs, who were exiled to Australia in 1834 for starting an agrarian union in Tolpuddle in Dorset. The group leader, George Loveless, served some of his sentence working on a property near Richmond called GlenAyr, part of which is now the Tolpuddle Vineyard.

A combination of its north-facing aspect and positioning within a rain shadow ensures the vineyard remains cool and dry throughout the growing season, minimising disease pressure and helping achieve optimal ripeness. Alongside talented winemaker Adam Wadewitz and viticulturist Murray Leake, Michael and Martin have spent the past decade using the lessons learned in the Adelaide Hills to replant and re-trellis this outstanding site to produce better and better wines.

The wines from Tolpuddle Vineyard are a masterclass in Tasmanian fine winemaking, described by Dave Brooks (Halliday Wine Companion) as “knockout wines that have become a benchmark for the region”. The Pinot Noir is floral and aromatic with great depth, soft and grainy tannins, and a surprising underlying power. The Chardonnay is a wine of finesse and poise, with delicate flavours of lime, green apple peel and a savoury biscuit note.

Planted in 1988, the 20 hectare northeast facing vineyard is located in the Coal River Valley, which is in a rain shadow, creating dry but cold conditions. Rainfall is low, with approximately 500mm per year. This cool but dry climate allows grapes to ripen slowly without disease pressure, resulting in grapes of great aromatic intensity. The soil is light silica over sandstone and of moderate vigour, ensuring well-balanced vines.

All the fruit was carefully hand-picked and fermented as a combination of whole berries and whole bunches in open wooden and stainless steel fermenter with gentle plunging. The wine was then aged in French oak for 10 months, of which about one third was new.

Charcuterie, soft cheese and roast chicken