fruit from Small wonder vineyard up in the Tamar. Hand picked. Destemmed and fermented wild in a heavy blue plastic bin with lid on as whole berries for 4 weeks with occasional hand plunge. Pressed after 4 weeks on skins. Racked and left till bottling in December last year.
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.
