Tasting Notes
Fruit sourced from the Coal River and Derwent Valleys, co-fermented with 30% whole bunches. It's spicy and much more bunchy than the TMV or EST but shows a perfumed, red cherry lift over the earthy savouriness. The palate leans into cured meats with bright red fruits, leaf litter and a beautiful length and shape. - Felix G
Two Tonne Tasmania is the personal project of Ricky Evans, one of the state’s most exciting young winemakers. Born and raised in Launceston, Ricky honed his craft with vintages in Burgundy and at home in Tasmania before founding Two Tonne in 2013. The name refers to the tiny scale of his first vintage – just two tonnes of fruit – and reflects the hands-on, small-batch ethos that still defines the label today.
The focus is firmly on cool-climate varieties, with Pinot Noir at the core, sourced from sites across the Tamar Valley and other parts of northern Tasmania. Chardonnay and Riesling also feature strongly, each handled with minimal intervention to preserve clarity and freshness. The vineyards are chosen for their ability to express site character, and the fruit is handled gently: wild ferments, restrained extraction, sensitive oak use and a philosophy that favours purity and finesse over power.
Ricky’s wines are celebrated for their brightness, texture and balance, capturing the energy of Tasmania’s cool climate and diverse soils. Two Tonne Tasmania has become a touchstone for modern, site-driven Tasmanian wine – approachable in youth, yet always carrying the structure and detail to reward time in the cellar.
| Product Type | Wine Red Pinot Noir |
| Volume | 750ml |
| Country | Australia |
| Region | Tasmania |
| Sub Region | Derwent & Coal Rivers |
| Winemaking Practices | Minimal Intervention |
| Vineyard Practices | Minimal Intervention |