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.

The 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. They also manage a second vineyard, planted in the ’80’s, located at Sorell where they source small parcels of riesling and pinot noir.

Their core belief is that great fruit, from special places, guided by the right hands is what makes great wine. They value ‘maximum consideration’ over ‘minimal intervention’ – for every wine they produce, there are a thousand choices to be made about whether to impose ourselves or simply employ vigilant inaction.