MEET THE WINEMAKER

Ricky Evans is on a mission. Intimately familiar with the incredible diversity of Tasmanian terroir, the 34-year-old is determined to spread the word in the best way he knows how.

As founder of Two Tonne Tasmania, Evans has created a subregional pinot noir release; a three-bottle range with each wine representing a distinct Tasmanian wine region. “Tasmania is quite a young wine region, it’s a very exciting region,” says Evans. “People do … have a perception [of Tasmanian wine], but we can go to the next step and start talking about subregions, and then from there we can step into single vineyards. It’s about understanding and stepping into those intricacies of each region.”

In the absence of an appellation control system, the Australian wine industry acknowledges defined wine regions; however, no subregions have been officially determined in Tasmania. The island is considered one single wine region.

The Two Tonne’s subregional release argues the case. EST, hailing from the state’s east coast, a drier, warmer region, displays a more structured style; STH (south), which for Evans is a blend of the Derwent Valley and Coal River, is rich and bold; and TMR, representing the Tamar Valley, is balanced and bright.

Launched in 2013, Two Tonne Tasmania is named for – yep – the two tonnes of pinot noir fruit that informed the label’s first vintage. Ricky accepted the fruit as payment for a brief caretaking gig and saw the exchange as an opportunity to get stuck into a side project. He says his time at Bay of Fires in particular provided a solid platform from which to branch out. tttwine.com.au