 Don't forget... L.A.S. Vino, Two Tonne and Trentham delivery dates Unless you have already made contact, all pre-arrival orders for the aforementioned producers will be dispatched on Monday 6 October for arrival on Tuesday 7th. Please notify the team if you are unable to receive your order on Tuesday 7 October. Cut off to notify the team: 9:00am Monday 6 October. Your order will be dispatched with DPD if you miss the 9:00am cut-off.  It is with great pleasure we introduce the wines from Tasmania producer, Ricky Evans, who is widely regarded as one of Australia’s brightest winemaking talents. Two Tonne is named after the couple of tonnes of Pinot Noir fruit that shaped his first vintage back in 2013. Today, the winery produces sub-regional Pinot Noir, Chardonnay, and Riesling wines however, this is a micro-operation, working with small parcels of carefully sourced and meticulously farmed fruit. As Ricky says, “Small parcels. Big love.” The samples (recently bottled at the time) impressed the heck out of the team. They’ve now settled and they are superb. Each wine shows energy and unmistakable class. Enjoy the introduction with Ricky – a little shorter than planned, but the arrival of his son a few weeks back took precedence, and understandably. Our Q&A with Ricky, winemaker / owner at Two Tonne Tasmania  You were born in Tassie but left to study oenology at Adelaide University in 2005. While away from home you spent some time in the Barossa, Adalaide Hills and then the Napa Valley in California. Can you tell us some highlights from your time away and ultimately what brought you back to the apple isle? Like many, my time at university in Adelaide was a great time in my life. I met so many life long friends, either amongst peers in my study, but also more broadly. Adelaide isn’t the biggest of cities, but certainly big enough, and there was always a common thread back to the wine industry no matter who you met or how you met them. Napa was a brilliant time as well, I was lucky to live with a great friend from university. We absolutely made the most of our time away, and learnt so much working there. Later on I also worked in the Mosel and Barolo - some of the most stunning parts of the world and I always dream of repeating these trips! Bay of Fires seems something of a breeding ground for winemaking talent, you were working Absolutely, Bay of Fires was, and is still a benchmark in Tasmanian wine. I was attracted to this - I always wanted to work with the best producers no matter where I was. I didn’t realise how lucky I was at the time, walking in on day one with Pete Dredge, his first harvest at the helm. Ed Carr is one of the most genuine and talented people in the industry and it's still great to catch up when in the same spot. There's a whole heap of other influences throughout that 8 years as well. I look back and consider that I thrived on the scale of the winery, where we were small enough to have a super high attention to detail, with lots of small parcels, yet big enough to have structure that develops the discipline required to consistently make great wines. Tell us about the early days of Two Tonne Wines. What inspired the brand and how was the Sheesh, it's a while ago now - 12/13 years? I remember after we bottled the first vintage, two tonnes, that it was a ridiculous amount of wine and I wasn’t sure I had enough friends to give it to if I couldn’t sell it. Such was the case, the label was called Two Tonne - I didn't see myself ever making more than that. It was a different time in the Australian wine scene, just when independent producers were just beginning to strike out, I didn’t realise I was doing the same thing at the time. I don’t think I spent a whole lot of time ‘developing a brand’, I think this came later as I worked into it. But I definitely wanted to represent the Tamar Valley, at the time probably overlooked a little by the higher powers in my day job. A decade later, I am really proud to consider I’ve done that, consistently showcasing my home sub region first and foremost. These days I still find the narrative really important, telling the story of how unique and diverse our island is. Is there a close-knit crew of Tassie winemakers? Do you share wines and swap ideas with your neighbours? Is there much friendly competition between you? Absolutely, yet I would say for the most part we are a little spread out, compared to some regions. Catch ups probably don’t happen as much as you’d like - but when they do they sure are fun, and personally probably not involving too much super serious wine chat. How would you describe the 2024 vintage to our customers? Plush. 2024 is coming off the back of multiple low yielding years, and we had a really lovely growing season. Some warm weather in Jan/Feb pushed great flavour into what was a super balanced crop in the end. The harvest period will make or break you like most regions, we were fortunate and had a lovely dry picking window so none of that How would you describe your style of winemaking? Are you creating the kind of wines you love Classical, but minimal. With depth and flavour, but with freshness. I always think about this with my wines, much of this with pinot is dictated by when you pick. We grow a lot of our own fruit so we are getting really familiar with when is the right time, and this is giving us some great consistency in the wines. Of course I’m trying to make wines I love, speak of place, in my own style for sure. In saying that, with wine production-you never feel like you’ve perfected things and next year is another opportunity - there’s always something in each wine I eventually find that bothers me! I own a wine bar in Launceston, called Havilah - which is also a wine brand, so I drink quite broadly. I always steer towards grower/ producers, these are the most unique and interesting wines to be found. Australia has a massive fad for Chablis right now, so I’d say that’s what I am most into at the moment. The TMV Pinot is now mostly made from your own fruit, grown in the Tamar Valley. You must be immensely proud of this. What difference do you believe this makes to the final wine? How was the experience of farming your own fruit? For sure, we are about to sign a lease on a fifth site within the Tamar Valley which will take us to a point where all of the fruit for Two Tonne Tasmania and Woodlawn will be grown in house. I am really proud of this, it's never ending hard work but I know this is how we will produce the best wines. I am from a farming family, so despite focusing on the winemaking stream in my university and study, the farming side feels natural. The more you farm your own fruit, the more you know everyone is right when they say great wine is made in the vineyard. It's an incredibly rewarding part of the process, and gets you a whole lot closer to your wines.  How would you describe the differences between the two Pinots we have brought to the UK, TMV is typically more red fruited, we pick nice and fresh and keep the wines really bouncy, I am looking for energy as our fruit always tends to give lovely flavour and density despite low alcohols. Always with a touch of whole bunch just to lift the wines, we seem to be able to find lots of different shades of pinot as our resourcing is so diverse. Producing wines with multiple layers is the idea. The tannin profile out on the EST is very different, the soils are very shallow and rocky, and the region is typically very dry. The wines usually have a little more generosity in general, a little fatter and richer, but that tannin always cuts in and slaps on the back palate - it's a unique place. You are developing a reputation as a Tassie Pinot star. We have also brought over the TMV Chardonnay. What can you tell us about this wine? I am actually obsessed with chardonnay at the moment. Partly driven a little by the endless supply of chablis in the country I reckon. We’ve worked really hard to catch our chardonnay program up with the pinots, for sure. When I set up the winery we definitely prioritised pinot production, but fast forward another 5 or 6 years the winery can efficiently do both. Our resourcing is just about as strong now in its diversity. Of course TMV is the first stop to see our progress. Tassie is super pinot focused for sure, but the Tamar Valley being consistently a touch milder is very underrated in terms of chardonnay, and I hope we can help show the potential. What do you think the next 5 years will look like for you and Two Tonne wines? Spending lots of time in the UK working with our new friends at The Vinorium! We’ll continue working towards growing the best fruit possible on our sites and uncover the potential here. I don’t think we are going to be doing too much that's outside of focusing on the basics and working as hard as we can to make consistent and delicious wine. "The palate is medium-bodied, gloriously long and swoons with such elegance. Stunning..."  Two Tonne Tasmania TMV Pinot Noir 2024 Stuart McCloskey, 03 October 2025 “Sampled over two days. Again, the correct glass choice is paramount (I opted for Zalto’s Burgundy stem) and decant, too. One-to-two hours will do nicely. The perfume brings instant gratification. Dried rose petals and sweet spices waft from the glass. And then we move onto a profusion of aromatics including (but not limited to, as this keeps giving) rosehip, cranberry, wild strawberry, fresh thyme, wood spicing, curry leaf, forest berries are lurking in the background along with an unmissable gust from the sea. Fans of Negroni will identify those telltale aromatics, too. Dried blood orange brings this to a resounding applause. Intense and wonderful. The palate is medium-bodied, gloriously long and swoons with such elegance. The flavours fan out, and the fruits feel on the wild, hedgerow side. Tannins are super-fine and the acidity provides succulence. There’s amaro bitterness on the finish, which I love… This is moreish and ready to be enjoyed today. Equally, this has all the qualities to cellar for 5-8-years. Stunning… Ricky Evans, winemaker "TMV is a snapshot of the Tamar Valley in any given year, from the perspective of TTT. This wine is from Tasmania’s Tamar Valley (TMV). Beginning just south of Launceston the valley winds 50km north to its meeting point with the powerful Bass Strait. Produced from different sites, our intent with this wine is to reflect what we believe are the standout characteristics of the Tamar Valley sub region. We pick each vineyard at the right time, resulting in a juicy and vibrant pinot noir that expresses red fruits and spice. There is softness within its warm heart, it leaves you with a trail of freshness and closes with strawberry seed-like tannin. This is produced from all four of our own sites, plus two dedicated growers, it is a true representation of the valley." £25.50 per bottle Buy 6 for £137.70 - Only £22.95 per bottle "Texturally, this is perfect – sumptuous and impossible to put down... this is perfect from beginning to end."  Two Tonne Tasmania EST Pinot Noir 2024 Stuart McCloskey, 03 October 2025 “Sampled over two days. Such an entrancing perfume – so seductive. It’s one of those wines that gets you tingling with excitement, and before the first sip. Raspberry, dark cherry, dried orange peel, sous bois, briar, rosehip, packed with spice, potpourri, a tingle from Sichuan pepper, wood smoke, and finally comes to a finish with more blood orange and a smidgeon of star anise. Sensational aromatic journey. There’s much to unravel with the palate. Texturally, this is perfect – sumptuous and impossible to put down. The tannins fit like a made to measure Savile Row suit. Exquisite control of the acidity, too. Fruit takes centre stage with fruitcake spicing adding a lovely touch. She’s medium-bodied, lithe, and very, very long in flavour and experience. A real beauty without knowing it. Amaro bitters and cranberry add such vivacity and complexity. Unquestionably, a class act as this brings a heavenly perfume, the purity of fruit, precision, and control under the one roof. Given the price – this is perfect from beginning to end. Drink now to 2033. The correct glass choice is paramount (I opted for Zalto’s Burgundy stem) and decant, too. One-to-two hours will do nicely.” Ricky Evans, winemaker "EST is a special release sourced from the East Coast of Tasmania, with the intention of highlighting regionality within our island state. Our EST (east) pinot noir is produced from a collection sites on the Freycinet Coast of Tasmania. Together, these sites typify what makes this sub region so exciting. When picked on time, Pinot Noir from the Freycinet Coast displays a more structured style – bold and brave, savoury and soil driven. Also, typically more generous in style, with graphite-like tannin structure." £25.50 per bottle Buy 6 for £137.70 - Only £22.95 per bottle "This is such a fine, detailed example of Tassie Chardonnay. It’s seamless..."  Two Tonne Tasmania TMV Chardonnay 2024 Stuart McCloskey, 3 October 2025 “The bouquet does require some aeration. Do not overchill and do serve in a Zalto Burgundy glass (or similar). At first, this teases with a smidgen of struck match, stone fruits, lemon blossom, yuzu, pink grapefruit, peach, Seaspray and crème fraiche. With more aeration and an increase in temperature, I am particularly drawn to the florals, nougat and sweet ginger spice finish. Packed with brightness. The palate is tightly wound (given its youth), super clean, but there’s real substance and depth, too. Purity runs to the wine’s core. This is such a fine, detailed example of Tassie Chardonnay. It’s seamless and the flavours and textures slip and slide with such grace. Stone fruits, lemon oil, Seaspray and creamy almond flavours are long and satisfying. The more time in the glass – the more she gives… There’s an air of sophistication, and we all commented on how, ‘very Burgundian’ this drank. That said, this speaks strongly of the Apple Isle. The correct glassware is key. Drink now to 2030. Superb.” Ricky Evans, winemaker "TMV is a snapshot of the Tamar Valley in any given year, from the perspective of TTT. With an endless number of aspects and micro climates, the wine is produced from five sites from throughout the Tamar Valley. These sites together express what we love most about chardonnay from this Tassie sub region. Picked right on time, the palate is fresh, yet generous. There’s a lovely sea spray character which carries you into perfectly ripe peach and lemon curd on the palate. The wine went through partial malolactic fermentation, and the acid is pure and long." £25.50 per bottle Buy 6 for £137.70 - Only £22.95 per bottle   Launching on Friday 10 October Including full introduction from Winemaker / Owner, Nic Peterkin and detailed tasting notes from Stu. If you can't wait - All of the wines are here and ready to go... |
