San Francisco & New York City 2018 Event Wrap Up After a week of intensive conversations and visits with more than 160 , buyers and media in San Francisco and New York, I am more optimistic than ever about the opportunities for in one of the world’s most important markets. The US is currently at a crucial juncture at which the reputation and popularity of Australian wine is slowly but decisively on the rise, though a lot more work is required to realise its real potential. At a time when ’s export opportunities and growth in China are all the buzz, Wolf Blass commented to WBM’s Anthony Madigan recently that we should be getting more excited about the USA than China. That’s a big call, but this much is clear to me: Australia’s historical precedent and deep cultural ties with the US provide an opportunity far more promising than has ever been realised. In , for instance, the USA is the world’s biggest and fastest growing importer, responsible for landing more than 15 million cases of sparkling wine last year, and growing at almost 5% per annum. This market offers tremendous opportunity that Australia has failed to realise. Australia accounted for just 81,000 cases of last year’s volume. Australia produces 3% of the world’s sparkling wine yet supplies just 0.5% of US imports. Alarmingly, Australia’s sparkling white exports to the US have halved in the past five years. Australian wine in the US is no longer all about cheap and cheerful critter on the one hand and big, bold flagship shiraz on the other. Australia’s cool climate benchmarks are stirring a new wave of interest. has identified the US alongside the UK and Hong Kong as key international markets offering the greatest potential outcomes in terms of value per litre of wine, tourism numbers and broader export success and opportunities. Now is a crucial window of opportunity for Australia’s cool climate regions to build their international presence and reputation. Tasmania is Australia’s cool climate flagship with the potential to take the lead. The island state currently exports just 5% of its wines, but there are both keen desire on both sides of the Pacific and tremendous opportunity for this to grow. Tasmania is at the cutting edge of Australian cool climate and continues to establish new benchmarks. The 2018 set a new record not only in volume but also in value, achieving a record price of $2,977 per tonne. This puts Tasmanian wine grapes at almost five times the price of mainland Australia and more than double the price of the Adelaide Hills and Margaret River. Tasmania’s wine production remains very much boutique, accounting for less than 1% of the national harvest. The significance of Tasmania at the pinnacle of Australian sparkling and a leader in and cannot be overstated. Most parts of mainland Australia are warmer and sunnier than northern Europe and consequently not well suited to producing truly great cool climate wines. Climate change is only serving to exacerbate this situation, evidenced by the recent Tasmania-bound charge of a line of top mainland . Pinot Noir and chardonnay are Tasmania’s lead varieties, and together comprise more than two-thirds of the state’s wine crop. In 2018, pinot noir represented 46% of the crush and chardonnay 24%. Sparkling production comprised 31% of all pinot noir and 68% of all chardonnay, making sparkling 27% of Tasmania’s harvest. For this reason, I chose sparkling, pinot noir and chardonnay as the exclusive focus of my Tasmanian Showcase events in San Francisco and New York in October 2018, showcasing an invitation-only short list of my favourite Tasmanian estates, both the famous names and the smallest boutiques, those with a presence in the US and those seeking an importer, to showcase why this emerging category is so exciting. These wines have come of age in their recognition and success domestically in recent years, and it was time for Tasmania to unveil its benchmarks on the world stage. The impact that these wines made on the key influencers in the US surpassed even my expectations, summed up in words and pictures in the coming pages. We were pleased that 72% of our guests rated the tastings 9 or 10 out of 10. It was a great privilege to host my Tasmanian Showcase in the US for the second year, masterfully supported by the eloquent Natalie Fryar and the great Chuck Hayward. We were delighted to showcase 27 cuvées from 16 estates for 160 wine trade and media attendees. As well as stirring keen interest in a category rarely seen in the US, our tastings have prompted many articles in wine magazines and online media. We were also pleased to provide connections with importers/ wholesalers for estates seeking representation in this market. Big thanks to each of the supporting estates and to Sheralee Davies at Wine Tasmania and Aaron Ridgway at Wine Australia for all of their support. Plans are already in motion to bring this showcase back to the US next year, and to Hong Kong for the first time.

Tyson Stelzer.

This is what they had to say...

I think Tasmania has a unique opportunity to capture regionality in the US more than many other Australian regions have managed to do. I feel Tasmanian pinot noir, chardonnay and sparkling could have the same reputation in the US as Marlborough has done for New Zealand wines.

I found the sparkling wines represented a diverse range of house styles and great examples within each style, from very precise, linear wines to the richer, toasty styles. For the most part I found the chardonnays well made but underwhelming. The pinots were excellent and it was great to experience regionality within Tasmania.

The momentum and perception of Australian wine is changing in the United States. It’s no longer just the cheap wine by the glass or the expensive wines by the bottle on lists. It’s being slotted in at every level.

I was fortunate enough to have a guided tasting but I think more representation from the wineries would be nice. A wonderful event – thank you!

Tim Harris, Owner & Manager, Burke & Wills

I can’t stop talking to everyone about the sparkling wines! I am so impressed! I have tasted sparkling wines from around the world and the Tasmanian sparkling wines rank in the top three on my list! The pinot noirs and chardonnays were good, but I didn’t walk away with a “wow” on my palate. I feel that with the right marketing, the sparkling wines of Tasmania can give France a run for its money in the US Market. I look forward to tasting more Tasmanian wine!

Penny Weiss, www.thewineknitter.com

The pinot noirs were very lovely and expressive of the region. They were on the lighter – dare I say proper – side, which I feel is where pinot noir shows its best. I think with the proper outreach, they can do very well. There’s a lot of potential for the different varieties in this market – of course price and availability, as well as information dissemination, are key.

Lisa Carley, Team Leader NYS, Flow Wine Group

As my first experience with Tasmanian wines, I honestly did not know what to expect. I was pleasantly surprised. I thought the sparklings were very well made, a few were a bit too sweet for my palate, but the quality was exceptional. The range of the expressions of pinot were extreme and although I preferred the bigger-styled wines, they all, once again, were high in quality.

It was a pleasure to meet Tyson and be able to interview him. His knowledge and experience are exceptional. I truly enjoyed the range of pinots – the flavour profiles were impressive, along with the extent of the finish. Truly begging for another sip! I thought it was a great display of high quality wines that I am honored to have been able to taste. I look forward to future events.

Lori Budd, Owner, Dracaena Wines I was impressed with the breadth of wines from Tasmania. I found them all very enjoyable. In the complex world of wine, Tasmania has a definite special place. Tasmania is a unique spot on the globe.

I think there is room for the wine in the US market as long as it is marketed correctly. I think the wine will need to be in wine centric areas such as San Francisco, New York (Manhattan) and some locations in Los Angeles. The wine drinking community will need to be educated on the unique qualities of the region.

Great job! I look forward to Tasmania II in San Francisco!

Scot Covington, Winemaker, Trione &

Tyson is a very welcoming host via email before you arrive and at the most elegant Wayfare Tavern, a beautiful venue. The tasting guide was detailed and helpful – waaaay better than most I have seen. I found the Tasmanian varietals of pinot to be lighter and friskier than Californian and South African grapes. This was distinctive and refreshing. Tasmanian pinot holds great potential for healthy coastal areas where consumers might appreciate a lighter taste.

Cat Vee, Editor Emeritus/Founder, Impulse

A really fascinating line up and great to get the back story on region, history, microclimate, etc.

Kristen Bieler, Senior Editor, Beverage Media Group

I see a high potential for these wines in larger markets, especially Aussie / Tassie restaurants and bars, and wine stores focusing on harder to find wines.

Joel Allen, Sales, American Estates Wines

Keep up the good work. You bring to mind the objectives of the In Pursuit of Balance movement!

Michael Donohue, Instructor, Discover Wine & Spirits

Natalie Fryar is a national treasure, perhaps the most articulate person I’ve ever spoken to in the wine world.

Gary Walther, Writer, Forbes

Attendee List San Francisco 103 wine trade & media in attendance

Charles Belle, Editor, National Newspaper Publishers Association, [email protected] Dg Blackburn, Research, DGB International, [email protected] Erin Brooks, Oregon Reviewer, Robert Parker’s Wine Advocate, [email protected] Daniel Cameron, Head , The Battery San Francisco, [email protected] Annemarie Carpenter, Owner, Salute! Wine Club, [email protected] Charlie Chiem, Wine Specialist, BevMo, [email protected] Ana Clare Smith, Communications Manager, Americas, Wine Australia, [email protected] Mia Cruciani, Sales Consultant, Presidio Gate Wine Merchants, [email protected] Nathan Cuthbert, Guest of Roland Manuel from Sip & Saveur Rachel DiMattia, Marketing Assistant, Americas, Wine Australia, [email protected] Michael Donohue, Instructor, Discover Wine & Spirits, [email protected] Jeanne Earley, Wine Specialist/Manager, Armitage Wine Bar Aptos Warren Egnal, DouxVin, [email protected] Brad Evans, Account Manager, The Estates Group - Young’s Market Co., [email protected] Davit Evans, Wine Consultant, Foreign Cinema, [email protected] Catherine Fallis MS, Grape Goddess, Planet Grape, [email protected] Eric Fountain, Austral Estates, [email protected] Chris Gatward, Co-Owner, Winewalkabout, [email protected] Foster Goldstrom, Associate of Carol Harvey., Gourmet Notes, [email protected] Christian Gourdin, Area Sales Manager, San Francisco, Epic Wines, [email protected] Mark Guillaudeu, Wine Buyer, Commis (in Oakland), [email protected] Jack Ha, Wine Program Host, SingTao Chinese Radio AM1400 David Hannah, Co-Founder, Vine Graft Karen Hannah, Co-Founder, Vine Graft, [email protected] Chuck Hayward, Wine buyer & writer, Vinroads, [email protected] Dave Heppberger, Wine Committee Co-Chairman, Menlo Circus Club, [email protected] Quentin Hills, Vice President, Golden Gate Wine Society, [email protected] Julia Hurtado, Certified Sommelier for Del Dotto Winery Todd Jones, Sales, Amcor Marc R. Kauffman, Sommelier, The Sommelier Company, [email protected] Lisa Klinck-Shea, Vice President, Folsom + Associates, [email protected] Barry C Lawrence, WINE JUDGE, IWSC, [email protected] William Lin, Principal, Oeno & Olio, [email protected] Flora Londre, Assistant, Salute! Wine Club Roland Manuel, Proprietor/Creative Director, Sip & Saveur, [email protected] Ronald Mar, Food/Wine Columnist & Editor, Distinctive Taste Magazine, [email protected] Patrick McDaris, GM, Blondie’s Restaurants, Commissar Restaurant, [email protected] Neil Mechanic, Sourcing Manager, WineAccess, [email protected] Robert Meyer, Owner, International Grape Vine, [email protected] Susan Meyer, Certified Sommelier for Sinegal Estate Christina Mitchell, colleague of Lisa Klinck-Shea Russell Moy, Host, Alameda Wine Co., [email protected]/ [email protected] Anthony Mueller, Chateau Ambassador for Inglenook Estate Don Neel, Editor, Practical Winery & , [email protected] Chris Oldfield, Consul General, [email protected] Aaron Patrick, Advanced Sommelier, Bourbon Steak, [email protected] Michele Petro, Discover Wine & Spirits, [email protected] Susan Reiner-Lyon, Wine Judge & Consultant, [email protected] Aaron Ridgway, Head of Market, Americas, Wine Australia, [email protected] Marsha Rose, Trade Association Member, SF Professional Food Society, [email protected] Kevin Ryder, Sales, Amcor Sidney Sall, Wine Director, Great Chefs & Wineries, [email protected] Brooke Scheerer, Wine Educator for Inglenook Estate Steven Sherman, Proprietor, William Cross Wine Merchants & Wine Bar, [email protected] Yuri Shima, Wine Writer, Bayspo/Logstar, [email protected] Harvey Steiman, Senior Editor, Wine Spectator, [email protected] Mzhen Sun, Director, Sungroup Restaurants & Hotels, [email protected] Fred Swan, Founder, Wine Writers’ Educational Tours, [email protected] Emma Thomas, Balzac Communications, [email protected] Chris Thompson, GM, Santorini Destination Resorts LLC, [email protected] Lance Tolaio, Wine director/ Sommelier, Sam’s Grill & seafood, [email protected] Cat Vee, Editor Emeritus/Founder, Impulse, [email protected] James Vliet, Co-owner, X-press Markets, [email protected] George von Bozzay, TheWinenewsletter, [email protected] Walter Vornbrock, Wine education/consultant, V3 International Wines Yui Wisitwuthipong, Marketing Director, Santorini Destination Resorts Thailand Wilfred Wong, Chief Storyteller, Wine.com, [email protected]/ [email protected] Cindy Yip, Cantonese Program Director, AM1400, [email protected] Aaron Young, Head Sommelier, Farallon Restaurant, [email protected]/ [email protected] Simon Yudelevich, General Manager, Guala Closures North America, [email protected] Marlene Anthony, Consultant, Marlene Anthony Consultants, [email protected] Joyce Chan, [email protected] Jim Chanteloup, Consultant, Old Bridge Cellars, [email protected] Brian Christie, Wine Writer & Educator, Blackburn Associates, [email protected] Scot Covington, Winemaker, Trione Vineyards & Winery, [email protected] Fran Cullen, Chef, Local Cheff, [email protected] Adam D’Amico, WineSavage.com, [email protected] Connie Engal, DouxVin Ellen Forrest, Wine Business Solutions, [email protected] Robert Friedman, Robert Friedman Presents, [email protected] Robert Henry, International Grape Vine, [email protected] Henry Him, Henri Louis Fine Wines, [email protected] Susan Hosking, Viridian, [email protected] David Hunter, Certified Sommelier, [email protected] Midori Iwamoto, Wine Sales and Media, NVWE, [email protected] Stefanie Juelsgaard, Buyer - NZ, Australia, South Africa, K& L Wine Merchants, [email protected] Jeff Lee, Drunken Dragon, [email protected] Jennifer Lee, , [email protected] Dawn Lillington, Manager, Strategic Partnerships, Wine Australia, [email protected] James Melendez, Managing Director, JPMedia/James the Wine Guy, [email protected] Betsy Noonan, Owner/Sommelier, The Palette, [email protected] Michael Reynolds, Buyer, Coit Liquors, [email protected] Kerry Jo Rizzo, Sommelier, Foreign Cinema, [email protected] Miles Rochford, Viridian, [email protected] David Schwoegler, Press, East Bay Monthly Mag Nicki Skalamera, Rodd and Gunn, [email protected] Martin Slavin, Estate Sommelier, V. Sattui Winery, [email protected] Mariangela Urquizo, San Francisco Ground Crew, Rocket Vodka, [email protected] Rebecca Wang, International Risk Management, Wells Fargo, [email protected] Craig Williams, Event Planning, Catering, , [email protected] Gloria Yee, Wine Consultant, Santorini Destination Resorts, [email protected] Peter Yeung, VP of Business Development, Realm Cellars, [email protected] Lindsey Young, Beverage Director and Advanced Sommelier, Park Tavern, [email protected]

Attendee List New York City 57 wine trade & media in attendance

Joel Allen, Sales, American Estates Wines, [email protected] Christiano Andrade, Sea Grape Wines, [email protected] Michael Apstein, Contributing Writer, Wine Review Online, [email protected] Marilyn Barnell, Consultant/Journalist, [email protected] Bruce Bernstein, CEO, BB & Co, [email protected] Kristen Bieler, Senior Editor, Beverage Media, [email protected] Tami Branel, [email protected] Simon Buck, Wine Dogs Imports, [email protected] Lori Budd, Owner/CMO, Dracaena Wines, [email protected] Nicole Burke, Brand Ambassador, Krug US, [email protected] Christy Canterbury, Wine buyer, MW, Zachy’s, [email protected] Lisa Carley, Flow Wine Group, Team Leader NYS, [email protected] Scott Carney MS, Dean of Wine Studies, International Culinary Center, [email protected] Rachel Charkey, Area Manager, Dendor Wine Management, [email protected] Young Chin, Wine Buyer, Paulie Giles Restaurants, [email protected] Tom Conrad, Midwest Regional Manager, Gundlach Bundschu, [email protected] Lisa Denning, Blogger, The Wine Chef, [email protected] Stefano D’Orsogna, Manager, Banter NYC, [email protected] Julie Earle-Levine, PR agent - Tasmania Tourism, [email protected] Ganna Fedorova, Beverage Director, City Winery, [email protected] Christy Frank, Frankly Wines, [email protected] Bob Galastro, VP (Locations in Tennessee, Virginia and Kentucky), Pizza Plus Restaurants, [email protected] George Galey, American Wine Estates, [email protected] Leslie Gevirtz, Wine Enthusiast, [email protected] Tim Harris, Owner & Manager, Burke and Wills, Manhattan Cricket Club, [email protected] Chuck Hayward, Wine Buyer & Writer, Vinroads, [email protected] Jack Hecker, Northeast Region Sales Manager, H.B. Wine Merchants, [email protected] Arthur Hon, Asst Wine Director, Union Square Café, [email protected] Joe Ingram, Wine Buyer, Paulie Giles Restaurant, Greenpoint, [email protected] Jessica Jones, Northeast Territory Manager, Negociants, [email protected] Kara Joseph, Sommelier, New York Vintners - will be working at the new Dadong restaurant, [email protected] Philip Kampe, Journalist and Consultant, The Wine Hub, [email protected] Sam Knoll, Little Peacock Imports, [email protected] Dmitriy Krasny, Wine Consultant, Vision Wine Brands, [email protected] Peter Lane, Intern, F&W Magazine, [email protected] Aimée Lasseigne New, Assistant Manager, Bottlerocket Wine & Spirit, [email protected] Scott Lefler, Head Sommelier, Beast & Bottles, [email protected] Peter Liem, Writer, ChampagneGuide.net, [email protected] Jane Lu, Showpo, [email protected] Elin McCoy, Bloomberg, [email protected] Andrew Lawrence John O’Reilly, Sommelier, Oceana, [email protected] Emily Peters, Wine Dogs Imports, [email protected] Nathan Ratapu, Wine Buyer, Thirst Merchants, [email protected] Josh Raynolds, Editor, Vinous, [email protected] Dorian Salas, [email protected] Joe Salas, Little Park Restaurant, [email protected] Justin Sharkey, Sales & Marketing Manager - North America, Europe, Margaret River Imports, [email protected] Steve Smith, American Estates, smallestatewines@outlook Susannah Smith, Burgundy buyer, Flatiron Wines, [email protected] Laura Stigter, Wine Sales and Import/Export Consultant, Quirky Vine Selections, [email protected] Ryan Totman, Wine buyer, sommelier, Corkbuzz Main, [email protected] Tara Tretola, Head Sommelier, Oceana, [email protected] John Beaver Truax, Burgundy buyer, Flatiron Wines, [email protected] Jennifer VanBuren, Wine Dogs Imports, [email protected] Gary Walther, Forbes, [email protected] Penny Weiss, Wine Blogger & Writer, TheWineKnitter, [email protected]

Sara Lehman, Media Content Creator and Editor, Somm in the City, [email protected], was sent unopened bottles of 21 cuvées left after the tasting, to review for her blog and to showcase for her wine retail partners and wealthy private clients.

TYSON STELZER PRESENTS

TASMANIAN

It’s my great pleasure to welcome you to the first ever dedicated showcase of Tasmanian pinot noir, chardonnay and sparkling wines in the United States. PINOT NOIR, CHARDONNAY Tasmania is at the cutting edge of Australian cool climate viticulture and continues to establish new benchmarks. The 2018 harvest set a new record not only in volume but also in value, achieving a record price of $2,977 per tonne. This puts Tasmanian wine grapes at almost five times the price of mainland Australia and more than double the price & SPARKLING SHOWCASE of the Adelaide Hills and Margaret River. Tasmania’s wine production remains very much boutique, accounting for less than 1% of the national harvest. Pinot Noir and chardonnay are Tasmania’s lead varieties, and together comprise more than two-thirds of the state’s NEW YORK CITY wine crop. In 2018, pinot noir represented 46% of the crush and chardonnay 24%. Sparkling production comprised 31% of all pinot noir and 68% of all chardonnay, making sparkling 27% of Tasmania’s harvest. Today’s line up is an invitation-only short list of my favourite Tasmanian estates, both the famous names and the smallest boutiques, those with a presence in the US and those seeking an importer, to showcase why this emerging category is so exciting. This is a rare opportunity. Many of these wines have never before been shown outside of Australia. In one case the entire production is just a single small barrel, 251 bottles. Off the back of the success of my inaugural Tasmanian Sparkling Showcase in New York City last year, this year I am extending the tasting to feature pinot noir, chardonnay and sparkling. These wines have come of age in their recognition and success domestically in recent years, and it’s time for Tasmania to unveil its benchmarks on the world stage. For the past eight years, has been a special focus of my writing, events and tours, and I am currently writing the sixth edition of The Champagne Guide. This interest has springboarded me into reviewing 500 Australian sparkling wines for my Australian Sparkling Report (free download at tysonstelzer.com/articles) in which Tasmania has commanded a resounding lead by every measure every year. The significance of Tasmania at the pinnacle of Australian sparkling and a leader in pinot noir and chardonnay cannot be overstated. Most parts of mainland Australia are warmer and sunnier than northern Europe and consequently not well suited to producing truly great cool climate wines. Climate change is only serving to exacerbate this situation. Australia’s isolated, cool, southerly island state of Tasmania is privileged to a marginal and challenging climate well suited to premium wine growing. Across my tastings this year, Tasmania has again confidently reaffirmed its place as Australia’s sparkling capital and a leader in cool climate still wines. It is my privilege today to show you why. I am grateful for the support of my participating wineries and to Wine Tasmania and Wine Australia for their financial and physical support.

Tyson Stelzer. Proudly supported by: Wine OCTOBER 2018 Australia

Bellebonne Cuvée 2015 100% Piper’s River; 57% chardonnay, 43% pinot noir; only tête de cuvée is used (400-450L/T extraction); 60% fermented and matured in very old French barriques; disgorged 5 September 2018; 5.5g/L dosage; 2,200 bottles; 12.0% alcohol; LUC $40; seeking a US importer/distributor ______

Pipers Brook Vintage Sparkling 2015 Pipers Brook, Pipers River; Chardonnay 52%, Pinot Noir 48%; Disgorged 6th March 2018; Dosage 9.5g/L; Partial barrel ferment in neutral puncheons; 12.5% alcohol; SRP $45 ______

Jansz Tasmania Vintage Cuvée 2013 100% Piper’s River single vineyard; 53% chardonnay, 47% pinot noir; 50% fermented and matured for 8 months in aged French Regional breakdown of oak hogsheads; disgorged 22 August 2017; 6g/L dosage; 12.5% alcohol; LUC $30; SRP $49.99 Tasmania’s 2018 harvest: ______1.5% ______

31.0% ______

17.0% Delamere Blanc de Blancs 2012 Estate vineyard Piper’s River; whole bunch pressed; wild fermented; full malolactic; méthode traidtionnelle; tiraged October 20.3% 2012; aged 5 years on lees; 2g/L dosage; seeking a US importer/distributor

22.1% ______

7.2% ______

0.8% ______House of Arras Grand Vintage 2008 65.6% chardonnay, 34.4% pinot noir; 74.4% Derwent Valley, 13.3% Freycinet, 5.6% Coal River Valley, 2.2% Yarra Valley (), Sparkling White 1.1% Tamar Valley, 1.1% Huon Valley, 1.1% Pipers River, 1.1% Riverland (); 5.3% first use French oak barriques, 100% ; aged on lees close to 8 years; 5.4 g/L dosage; 1300 dozen; 12.5% alcohol; not currently sold in the US Clover Hill Tasmanian Cuvée NV 55% chardonnay, 42% pinot noir, 5% meunier; estate grown Coal River Valley and Pipers River vineyards; 2016 base vintage; ______40% malolactic fermentation; reserve wines aged in large format old French oak foudres (5%); aged on lees at least two years; Disgorged 15 May 2018; 7.9g/L dosage; 12.5% alcohol; SRP $29.99 ______Sparkling Rosé ______Clover Hill Tasmanian Cuvée Rosé NV Ninth Island Cuvée NV 53% chardonnay, 42% pinot noir, 5% meunier; estate grown Coal River Valley and Pipers River vineyards; 2016 base vintage; Pipers River, Pipers Brook, West Tamar; Chardonnay 46%, Pinot Noir 42%, Pinot Meunier 12%; Base vintage 2016; Disgorged 40% malolactic fermentation; reserve wines aged in large format old French oak foudres (5%); Dosage liqueur is 2017 8th March 2018; Dosage 9.1g/L; 12.5% alcohol; SRP $25 Tasmanian still pinot noir; aged on lees at least two years; Disgorged 18 May 2018; 8.3g/L dosage; 12.5% alcohol; SRP $29.99 ______

Nocton Estate Sparkling NV Jansz Tasmania Rosé NV Coal River Valley; Planted in 2000 on 200 million year old layered soils of Jurassic black cracking clays over limestone; Pipers River, Tamar Valley, Coal River Valley; 78% pinot noir, 22% chardonnay; 100% malolactic fermentation; 2015 base vintage Chardonnay 60%, Pinot Noir 40%; méthode traditionnelle; Aged more than two years on lees; Reserves aged in old oak barrels with 2014 reserves and a small percentage of older reserves; aged at least 18 months on lees; 8.5g/L dosage; 12.0% alcohol; for a minimum of 12 months; Disgorged July 2017; 12.5% alcohol; SRP $40 LUC $20; SRP $29.99 ______Bellebonne Vintage Rosé 2016 100% Piper’s River pinot noir; only tête de cuvée is used (400-450L/T extraction); 100% fermented and matured in very old French Pinot Noir oak barriques; disgorged 6 September 2018; 7.25g/L dosage; 1,700 bottles; 12.0% alcohol; LUC $39; seeking a US importer/distributor Spring Vale Melrose Pinot Noir 2018 ______100% Freycinet Coast; 97% pinot noir, 3% meunier; primarily sourced from the estate Melrose vineyard, supplemented from young vines at Spring Vale; purposely a lighter style with a short time on skins and lightly pressed; 5,500 dozen; 12.9% alcohol; ______LUC $25.50 FOB; seeking a US importer/distributor ______Apogee Vintage Deluxe Rosé Sparkling 2014 100% Apogee Vineyard, Lebrina, Piper’s River; 88% pinot noir, 12% chardonnay; around 25% of base wines fermented in old oak ______barriques; Aged 35 months on lees; Disgorged December 2017; Dosage 8.0 g/L; 12.6% alcohol; SRP $98 ______Bay of Fires Pinot Noir 2017 46% Derwent Valley, 36% East Coast, 18% Tamar Valley; matured 9 months in 33% new, 37% 1-use and 30% 2-use French oak barriques; ______13.4% alcohol; not currently sold in the US ______Chardonnay ______

Nocton Vineyard Estate Chardonnay 2018 Freycinet Pinot Noir 2017 Coal River Valley; Planted in 2000 on 200 million year old layered soils of Jurassic black cracking clays over limestone; a vintage of ripe flavours at low alcohols and good natural acidities; cool fermented, part on lees and part clean juice; Estate east coast vineyard of 38 and 23 year old vines planted in a warm, sheltered site on brown dermosol over Jurassic dolerite; no malolactic; matured in 15% old oak; 13.5% alcohol; SRP $25 hand harvested; 92% G5V15, 8% Dijon 777 clones; yield ~8T/ha; light crush and destalk into rotary fermenter with ~5% whole bunches; innoculated ferment, peaking at 32oC; total time on skins 24 days; gently pressed and racked to 30% new French oak barriques from 5 coopers for 12 months; innoculated malolactic; bottled 16 July 2018; 14% alcohol; seeking a US importer/distributor ______Holm Oak Pinot Noir 2017 Freycinet Chardonnay 2017 Estate Tamar Valley vineyard; wild fermented in small batches and hand plunged; no whole bunches this year; matured for Estate east coast vineyard of 38 year old I10V3 vines; lightly crushed, destalked and pressed to tank for 5 day cold setting; 10 months in 25% new French oak from a variety of coopers, mostly tight grain and medium toast for structure and length racked to 20% new French oak barriques for fermentation; innoculated culture; matured for 10 months with bâtonnage every without overt oak characters, the balance 1-4 year old; 13.5 % alcohol; LUC $19.50 (SF), $20.33 (NY); SRP $30 3 weeks; bottled 5 March 2018; 13% alcohol; seeking a US importer/distributor ______Ninth Island Pinot Noir 2017 Pipers Brook, Pipers River, West Tamar; 13.0% alcohol; SRP $25 Sinapius Home Vineyard Chardonnay 2016 ______Piper’s River; 100% estate grown, vinified and bottled onsite; High density vineyard (7700 vines/ha) Planted to 12 different clones of chardonnay; Wild yeast fermentation; 100% malolactic fermentation; 12 months maturation in combination of ______French oak feuillettes, barriques, and puncheons, one third new; After oak maturation, settled in tank for three months for natural clarification prior to bottling in July 2017; Unfined; 13.5% alcohol; seeking a US importer/distributor ______Pipers Brook Estate Pinot Noir 2017 ______Pipers Brook, West Tamar; 9 months in oak, 25% New French oak, mix of coopers (predominantly Francois Frerres, Taransaud and Mercurey); 13.5% alcohol; SRP $35 ______Dawson & James Chardonnay 2015 ______Meadowbank Vineyard, Upper Derwent Valley; I10V1 and I10V5 clones planted 1989 and 2000; whole bunch pressed; feremented and aged for 10 months with fortnightly bâtonnage in 40% new French oak barrels; 50% malolactic; 12.2% alcohol; $28.90 FOB; seeking a US importer/distributor Spring Vale Pinot Noir 2017 100% Freycinet Coast; destemmed; partial wild ferment; regularly plunged for gentle tannin extraction; matured in 30% new ______French oak barriques for 11 months; 1,772 dozen; 13.2% alcohol; LUC $25.50 FOB; seeking a US importer/distributor ______

Nocton Vineyard Estate Pinot Noir 2016 Coal River Valley; Planted in 2000 on 200 million year old layered soils of Jurassic black cracking clays over limestone; Contacts 2016 was an early, exuberant year; cool tank fermented; matured in 15% old oak; 13.8% alcohol; SRP $30

______Apogee Freycinet Vineyard Nocton Vineyard AUSTRAL ESTATES WINES, Seeking a US importer/distributor AUSTRAL ESTATES WINES, ______the importing division of American Claudio Radenti and Lindy Bull the importing division of American Estates Wines, Inc. [email protected] Estates Wines, Inc. ______www.australestates.com Ph +61 3 62578574 www.australestates.com [email protected] www.freycinetvineyard.com.au [email protected] Ph 908-273-5060 Ph 908-273-5060 Sinapius La Clairière Pinot Noir 2016 SF – American Estates Wines, Inc, Glaetzer-Dixon SF – American Estates Wines, Inc, Eric Fountain Ph 415.660.0455 Eric Fountain Ph 415.660.0455 Piper’s River; 100% estate grown, vinified and bottled onsite; High density vineyard (7700 vines/ha) planted to 7 different clones Seeking a US importer/distributor [email protected] [email protected] of pinot noir on duplex soils with ironstone gravels over micaceous siltstone clay, and plenty of quartz; 100% whole berry; Nick Glaetzer NY – American Estates, Inc. NY – American Estates, Inc. Wild yeast fermentation; 15 months maturation in French oak barriques, 40% new; No fining; No filtration; 13.5% alcohol; [email protected] Ph 212-595-1122 Ph 212-595-1122 seeking a US importer/distributor Cell +61 417 852 287 [email protected] [email protected] www.gdfwinemakers.com ______NJ – American Estates Wines, Inc. NJ – American Estates Wines, Inc. Ph 908-273-5060 Ph 908-273-5060 [email protected] Holm Oak [email protected] Hudson Wine Brokers ______Henry Hudson Bellebonne Ph 310 384 3041 Sinapius Seeking a US importer/distributor [email protected] Seeking a US importer/distributor Natalie Fryar www.hudsonwine.us Vaughn Dell & Linda Morice Dalrymple Cottage Block Pinot Noir 2015 [email protected] IG: HWB_USA [email protected] 100% Piper’s River pinot noir; matured 10 months in 30% new French oak Barriques; 13.5% alcohol; LUC $43; SRP $79.99 Cell +61 (0)412818348 Cell +61 417 341 764 or +61 418 998 665 www.bellebonne.wine House of Arras / Bay of Fires www.sinapius.com.au ______Accolade Wines Stephanie Hahn ______Clover Hill [email protected] Spring Vale Sarah Watt Phone (US) 415 497-3654 Seeking a US importer/distributor [email protected] Tim Lyne Jansz / Dalrymple Managing Director Spring Vale Vineyards Glaetzer-Dixon Rêveur Pinot Noir 2015 Dawson & James @jansztasmania Ph +61 3 6257 8208 @dalrymplevineyards [email protected] Coal River VAlley; 40% new French oak; 13.9% alcohol; seeking a US importer/distributor Seeking a US importer/distributor The Winebow Group (New York) www.springvalewines.com Peter Dawson, Winemaker & Partner Michael Apostolos ______Dawson James [email protected] 1240B Brookman Road Ph 212-255-9414 Wine Tasmania ______DINGABLEDINGA, SA 5172 The Henry Wine Group/Winebow Cell +61 419 816 335 (California) Sheralee Davies [email protected] Ron Lastinger Chief Executive Officer www.dawsonjames.com.au [email protected] 147 Davey Street Hobart TAS 7000 Ph 707-745-8500 Ph: +613 6223 3770 www.thewinebowgroup.com Cell: +61 407 004 959 Dalrymple Single Site Coal River Valley Pinot Noir 2014 Delamere [email protected] 100% Coal River Valley pinot noir; matured for 8 months in 50% new French oak barriques; 13.5% alcohol; LUC $40.05; SRP $79.99 Seeking a US importer/distributor Pipers Brook / Ninth Island www.winetasmania.com.au Fran Austin and Shane Holloway Twitter @WineTasmania Gordon Little [email protected] Little Peacock Imports [email protected] Ph (646) 543 5680 ______Ph +61 3 6382 7190 [email protected] www.delamerevineyards.com.au ______www.little-peacock.com

Dawson & James Pinot Noir 2014 Meadowbank Vineyard, Upper Derwent Valley; MV6 and Pommard clones planted 1989; hand picked; 4 day cold soak; wild fermented in open fermenters with 25% whole bunches; basked pressed; matured 12 months in 40% new barriques and puncheons; 13.5% alcohol; $34 FOB; seeking a US importer/distributor ______WINE EVENTS

______WITH TYSON STELZER ______

Glaetzer-Dixon La Judith Pinot Noir 2014 Tyson Stelzer Email stelzer@.com.au LinkedIn Tyson Stelzer Single vineyard Coal River Valley; 100% new oak from Vicard (Cognac-based cooper); total production just 251 bottles (one barrel); 13.7% alcohol; seeking a US importer/distributor Twitter @TysonStelzer Mob +61 402 821 230 Web www.tysonstelzer.com ______Facebook TysonStelzer Wine Press Ph +61 7 3848 6605 ______14 Andrea St YouTube Tyson Stelzer Tarragindi QLD 4121 ______Fax +61 7 3848 9905 Australia Instagram Tyson_Stelzer