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 wines are distinctively Tasmanian, though not necessarily in the way we’ve come to expect. There’s a compelling off-kilter personality to them that speaks both to Haddow’s intention to “dabble where we can to provide a different narrative”, and to Dineen’s capacity to move the dial in intriguing directions.”
Nick Ryan, The Weekend Australia Magazine, March 2025
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