Bernard Brain began attending a wine tasting group in the mid 90’s and got interested enough to put in an experimental area near his home using 6 different varieties to see how they would perform. Homemade wine was made of indifferent quality using a tyre removal press to crush the berries held in a pillow case within an open beer barrel. BRL Hardy was approached, and their viticulturist was very interested in a hillside site on the Home Hill with a very rocky dolerite soil. The hill gained its name when bushmen were coming down the valley from the highlands in the 19th century; they knew they would be in site of home once it was crossed.

The first hectare was planted in 2002 and a hectare was planted each year to take it to 5ha. In the past 3 years another 31/4ha has been planted. From the first harvest when there was enough quantity to be kept in its own right the fruit went into Hardy’s “Arras” sparkling wine- a world class wine- as rated by wine experts both here and overseas. Arras is made by Ed Carr, the 2011 wine maker of the year. In 2009 Carr was quoted by Huon Hooke in the Sydney Morning Herald saying that the fruit quality was very exciting and even in the vineyards 3rd year of production the fruit was at A grade, from the highest vineyard he sources fruit. In the past two seasons fruit has started to go  to table wine as well; for Bay of Fires 2011 and 2012 Pinot Noir and the 2012 Chardonnay, Dalrymple 2011 Pinot Noir, and one of Stefano  Lubiana’s sparkling and  Pinot Noirs.

The vineyard is the most inland site in Tasmania being only 36km from the centre spot of Tasmania, and is at 200m which puts it at the edge; both climatically and of the rugged Central Highlands. Indeed the highlands start only 6km from the vineyard site heading either northwest or southwest.  A true cold to ultra-cold climate vineyard, but which is frost free due to steep hillsides giving excellent air drainage.

© rotherwood farm 2017