Established: 2008

Appellations: GI Tasmania, TAS

Proprietor: Julie and David LLewellyn

Winemaker: Brian Franklin

Wine Making Overview: Pinot Noir made at Apsley Gorge by Brian Franklin and whites currently made by Winemaking Tasmania. Pinot Noir is picked at full phenolic ripeness and destemmed and fermented with natural yeast using minimal SO2 and matured in barriques (25% new) for 2 winters before bottling.

Vineyard Area: 6 ha

Viticulture: sustainable

Vegan Friendly: yes

Vineyards: Estate vineyard only near St Helens

Vine Density: 4000 / ha

Average Production: 1500 Dozens

 
“Whether it’s the granite soils or the sort of first-vintage phenomenon we’ve often seen before in Tasmanian pinots, this is, as Llewellyn says, distinctly different to the bigger, riper East Coast style. Tight and textured with sour cherry plum and savoury peppery notes and none of the stewed strawberry sweetness we commonly find in our young pinots. It is nicely balanced, mid-weight, long and persistent.”
— Graeme Phillips, Food and Wine Writer, Hobart Mercury and Author of 'A Guide to Tasting Tasmania'.

Located in the tiny settlement or Priory just 3 kms inland from the township of St Helens on the northern part of Tasmania’s east coast, not far from the Bay of Fires. The property has been in the family of Julie Llewellen since 1889 and in the last 20 years has been planted with 20 hectares of Pinot Noir and Sauvignon Blanc and small amounts of other white varieties on an ideal warm north facing slope where the soil is decomposed Devonian granite which seems to confer a signature freshness and minerality into the wines produced.

Winemaking for the Pinot Noir is all done at the Apsley Gorge winery by Brian Franklin who also does vintage each year in Burgundy with Philippe Charlopin (who was mentored by his friend Henri Jayer) in Gevrey Chambertin. Brian’s approach to winemaking for these wines is similar to his own Apsley Gorge wines, aiming for full phenolic ripeness harvesting as late as possible to ensure ripe pips and stems and letting ferment begin slowly and naturally with just natural yeast and no S02 used at all during vinification, maturation and elevage which is made in mostly aged French barriques. Ageing on lees for more than 18 months for the Pinot Noir and 12 months for the Sauvignon Blanc results in remarkable texture and depth with just a tiny amount of S02 is used at bottling. These are exciting and unique wines of remarkable complexity.

2020 Sauvignon Blanc
Produced from a classic cool and ideal vintage for Tasmania this wine shows more pungent varietal aromas and characteristics with real complexity. Ripe intense varietal fruit aromas with balanced acidity giving length and shape to the palate.

2018 Pinot Noir - SOLD OUT
From a warmer than average Tasmanian vintage this wine has a typical Burgundian nose; has plum and dark fruit flavours, balanced by velvety tannins and oak complexity; delivers textures & structure on the long persisting palate. Following 18 months in French Oak barrels this wine has been bottled with minimal fining. The slight peppery/spicy finish adds to the character of the wine.