Tasmania Archives - Young Gun of Wine

Matthias Utzinger

In the Tamar Valley, Matthias and Lauren Utzinger planted their vineyard in 2018 – now certified organic – at an impressive density of 6,500 vines per hectare. Wines for the ‘Utzinger’ labels come from their own land, as well as three additional vineyards where Matthias is hands-on in the vines – he has the vigneron ethos that wine are “grown, not made”. The Utzinger wine range showcases Tasmanian classics such as Pinot Noir, Chardonnay, Riesling, and a ‘Fumé’ Sauvignon Blanc. Looking ahead, the Utzingers plan to introduce alternative varieties to their range, importing vine cuttings from Matthias’ homeland of Switzerland, promising an exciting future for this Tasmanian project.

Luke Andree

Luke Andree kicked off Sonnen Wine in 2020, releasing a riesling and pinot noir. That came when he was spending most of his time out in the open, tending the vines for Mewstone in Tasmania’s south. Although a side project at the time, the Sonnen label has grown to occupy much of Andree’s time, with a range that meanders through different approaches, with new takes on classic varieties and eccentric blending to achieve modern styles of wine that lean towards bright drinkability with an emphasis on unpretentiousness and good times.

Justin Folloso

Justin Folloso’s career direction snapped into vivid clarity at a Young Gun tasting in 2018. An epiphany with a Tasmanian pinot noir saw him pack his bags and head back to his home state, taking on winery work and travelling overseas to work in Burgundy and California. Today, while working for an iconic Tasmanian winery in his ‘day’ job, Folloso is crafting his own wines at his modest home facility. The launch of the brand comes in 2023, releasing two Coal River Valley pinot noirs from the 2021 vintage and a textural oak-aged sauvignon blanc from 2022.

Sudeep Parial

Pipers Brook Vineyard is nearing its fiftieth anniversary, having long ago confirmed its icon status in Tasmania. Playing to the island’s strengths, pinot noir and chardonnay for still and sparkling wines are a key thread, with aromatic whites arguably playing just as important a role. Today, Sudeep Parial manages the winery under the direction of Luke Whittle, shaping the classically styled wines across four ranges.

2021 Giant Steps ‘Fatal Shore’ Pinot Noir

Giant Steps may be a Yarra Valley icon, but here it spreads its wings into the hallowed pinot noir territory of Tasmania, with an expression full of ripe wild berries and violets dusted with baking spices that front a palate of silky plushness and sneakily assertive tannins.

Keira O’Brien

Keira O’Brien started Rivulet Wines in part to attempt to save Tasmania’s oldest commercial riesling planting and in part to express her sense of creativity, which was being stifled in her contract-winemaking day job. Over the vintages released, the portfolio has ebbed and flowed, with availability of the right fruit a key driver in her range. In 2022, she became the winemaker at the iconic east coast vineyard Freycinet, juggling her brand and one of Tasmania’s most vaunted. The Rivulet range consists of cross-regional pinot noir and a pair of single site offerings, with a single site chardonnay, barrel-fermented sauvignon blanc and a sylvaner filling the roster of wines, though a riesling will come back into the range from the 2023 vintage.

Marco Lubiana

Marco Lubiana launched his eponymous label from the 2018 vintage, making a chardonnay and pinot noir, which will remain his focus, with a gentle hand in the winery and tireless year-round work amongst the vines key to his approach. Those wines were made from the Lucille Vineyard, which had been recently purchased by his family and converted to biodynamic farming.

Max Marriott

Max Marriott’s Anim is the realisation of his dream to make wine in Tasmania from grapes he farms. While those vines are owned by others, that commitment to making wine from the ground up was never going to be compromised. He works mainly with pinot noir, with three reds and a rosé made, chardonnay and aromatic whites are also a feature, though a field blend of red and white varieties and a pét-nat made from grapes and Sturmer Pippin apples also cropped up in the 2021 vintage. Working organically (not certified) is the cornerstone for Marriott, with the work in the vineyards the biggest quality driver, and winemaking a thing he will talk about more reluctantly.

Matthias Utzinger Utzinger Wines