A four-hectare vineyard above Pipers Brook in northern Tasmania, planted to Burgundian density — up to 11,110 vines per hectare, fruiting wire set 40cm off the ground. Linda Morice runs it as a winegrowing operation rather than a winemaking one: estate fruit only, minimal intervention, and no line drawn between vineyard and cellar. Pinot Noir and Chardonnay lead, with Grüner Veltliner and Gamay alongside. The cellar door pours current vintages Thursday through Monday; bookings recommended.
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