small batch
tasmanian wine
Haddow + Dineen is a collaborative winemaking project from cheesemaker, Nick Haddow, and winemaker, Jeremy Dineen with the aim to make small batches of intensely Tasmanian wines.
Our pinot gris and pinot noir grapes are sourced from a single, tiny vineyard in Yorktown, near the mouth of the Tamar River in northern Tasmania where vines grow in white quartz gravel. We also manage a second vineyard, planted in the ‘80’s, located at Sorell where we source small parcels of riesling and pinot noir.
Our core belief is that great fruit, from special places, guided by the right hands is what makes great wine. We value ‘maximum consideration’ over ‘minimal intervention’ – for every wine we produce, there are a thousand choices to be made about whether to impose ourselves or simply employ vigilant inaction.
“THERE’S A DEFTNESS OF TOUCH TO THE WINES THAT COMES FROM THE CLEAR THINKING AND STRONG INTENT OF HADDOW AND DINEEN.”
Nick Ryan, The Australian
Our core belief is that EXCELLENT fruit, from special places, guided by the right hands is what makes great wine.
We value ‘maximum consideration’ over ‘minimal intervention’ – for every wine we produce, there are a thousand choices to be made about whether to impose ourselves or simply employ vigilant inaction.
“THE TOP TIER OF TASMANIAN PINOT NOIR HAS JUST INCREASED ITS NUMBER BY ONE.”
Nick Ryan, The Australian
JEREMY DINEEN
NICK HADDOW
You would be hard pressed to find someone with a deeper understanding, OR EXPERIENCE, of the complexities of Tasmanian viticulture than Jeremy. FEW HAVE ACHIEVED MORE IN THE TASMANIAN WINE INDUSTRY THAN JEREMY. He has led the winemaking team at Josef Chromy since 2005 where he also makes wine under contract for some of the better labels in Tasmania. Inspired by the intense quality of the fruit from the Yorktown Vineyard, it didn’t take much for Jeremy to talk Nick into making some wine together.
Nick is the founder of Bruny Island Cheese and Bruny Island Beer. He also runs a small organic dairy farm in the Huon Valley. Nick has always dabbled on the fringes of winemaking – he grew up in South Australia and has spent much of his life hanging out with vignerons and winemakers. This project has given him the chance to finally get his hands dirty.
Miles Davis — 'I always listen to what I can leave out.'
“There is texture and richness to burn here, more akin to a wine from Europe in that respect but with fine Tassie acidity drawing it into line. Pear and peach fruit, white floral hints, grilled nuts, dried honey and evanescent flashes of marzipan and crushed stone. It’s a lovely wine with great inherent drinkability and flow across the palate.”
Dave Brookes, The Adelaide Review, Oct 2019 (talking about the ‘19 Pinot Gris)