Mewstone Wines

Mewstone Wines

Tasmanian Winemakers

Mewstone wines are sourced solely from our own vineyard in Flowerpot. We think a good wine is grown, not made, and should express its place. To achieve this we make our wines with minimum intervention in the winery.

If you would like an allocation of our 2018 vintage please join our Mewstone Wine Club >


2018 Mewstone Chardonnay

Our earliest pick to date, vintage began on 23rd March in our Chardonnay block. Whole bunch pressed directly to barrel and naturally fermented followed by full malolactic fermentation. Aged in oak, 40% new, for nine months and bottled in late summer. Only 792 bottles and 24 magnums produced.

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2018 Mewstone Pinot Noir

The two pinot blocks were picked individually on March 23rd and April 2nd. The top block was then naturally fermented with 40% whole bunch, the bottom block with 20% in our old milk vats. These were pressed after 20 days on skins to oak, 40% new, and matured while undergoing malolactic fermentation. They were racked and sulphured prior to bottling in late summer. Only 3036 bottles and 72 magnums produced.

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2018 Mewstone Riesling

Picked on April 8th, the fruit was destemmed, crushed and left to soak for 24 hours. Pressed to old oak and naturally fermented. As the cellar cooled in late autumn so too did the ferment. Fermentation extended out beyond six weeks before we called a halt as the sugars and acidity found their balance. Matured on lees through to late spring before filtering and bottling. Only 1128 bottles and 60 magnums produced.

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2018 Mewstone Sauvignon Blanc

Our final Sauvignon was picked on April 4th. Whole bunch pressed to oak, 50% new, and naturally fermented. Full malolactic fermentation. Matured on lees for six months prior to bottling at the end of spring. Only 384 bottles produced.

Limited stock – Members only


2018 Mewstone Syrah

Harvested on the 13th of April, the 2018 made for the end of an early harvest. It was natural fermented with 10% whole bunch in one of our trusty milk vats. Pressed after 21 days directly to oak, 40% new, and left to mature for 9 months before bottling in late summer. Only 546 bottles and 36 magnums produced.

Limited stock – Members only