fruit from Brinktop vineyard in Penna, Coal valley. Hand picked. Early first pick to retain acid and lower sugar. Stomped in bins and left overnight, pressed the next morning. Settled and racked. No clarification. Wild ferment, racked and cooled. Bottled in November.
Made by Monks is “a creative outlet” for Luke Monks, where he crafts an eclectic ensemble of wines from his Hobart base, with the emphasis taken off seriousness and placed on playfully challenging norms. With no set range, Monks has worked with chardonnay, pinot gris, gewürztraminer, riesling, syrah, pinot noir and semillon, often coupling them in non-traditional blends, and always making them in a lo-fi way. They’re statements of possibility in the Tasmanian wine landscape that is so dominated by classic styles from classic varieties.
