Rob and Anthea Patterson planted their first Pinot Noir vines in 1988, on land Rob's mother gave the couple as a wedding gift. Soil testing had found similarities with Burgundy and Bordeaux. A later family trip to France pointed toward a second specialty: fruit fortified wines, now made preservative-free from Tasmanian blackcurrant, blackberry, cassis and apple. The 1934 fruit pickers' huts are still standing.
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