A wonderful collaboration from Tasmanian wine industry stalwart Jeremy Dineen (Josef Chromy) and Churchill scholar and all round lovely chap, Nick Haddow who established Bruny Island Cheese Co, Bruny Island Brewery & his own certified organic dairy on the mainland. The wines are equal parts a quest to produce the classics and light hearted sense of curiosity. Hand-picked Pinot Noir (80%) and Pinot Gris (20%) from the white gravel soils of the Yorktown Vineyard. Wild yeast fermentation begins in tank and completes in the bottle with no dosage. The wine is sealed while completing fermentation and will contain yeast sediment. The oldest and most fraught way to make sparkling wine. Wild & complex.