The Lyne family has been farming this Freycinet Coast property since 1875; the vines went in 1986. Chief winemaker Matt Wood, who trained as an engineer before pivoting to wine science, works with minimal intervention — careful yeast and oak selection, gentle fruit handling — to get Tasmanian cool-climate character into the bottle. Former Freycinet Lodge executive chef Konrad Melling now works the cellar alongside him.
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