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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 2018/2019 vintage please join our Mewstone Wine Club >


2019 Mewstone Chardonnay

Picked on April 5th. Whole bunch pressed, racked to barrel and naturally fermented. Aged in oak, 40% new, while undergoing malolactic ferment for 13 months and bottled in late autumn. Only 1284 bottles and 50 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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2019 Mewstone Riesling

Picked on April 10th, the fruit was whole bunch pressed, put 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 the balance we were after. Matured on lees through to late spring before filtering and bottling. Only 888 bottles and 50 Magnums produced,

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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

 


2018 Mewstone “Hope” Pinot Noir

Fruit from our wing block and top block was picked individually on March 23rd. The top block was then naturally fermented with 40% whole bunch, the wing block with 100%. These were pressed after 20 days on skins to oak, 50% new, and matured while undergoing malolactic fermentation. They were blended into a one year old barrel in spring and sulphured, before bottling in late summer. Only 216 bottles, 12 magnums and 6 jeraboams produced.

 

Limited Stock – Members Only