Just 85 dozen produced! Immediately enticing notes of fresh fennel, white stone fruit and lime curd, underlined by classic nuances of savoury white pepper. The palate is taught, and textural.

Oak fermentation provides layers of baking spice and fresh almond notes, with lingering flavours reminicient of meyer lemon and winter pear.

Made from a tiny parcel of fruit from the Belbrook vineyard on the East Coast of Tasmania. Gently pressed into seasoned French barriques for indigenous fermentation, the wine was then transferred to stainless steel tanks for further élevage on lees before bottling.

Ossa began in 2017 when Rod and Cecile Roberts purchased their 600-hectare farm on the East Coast of Tasmania. Parcels of land in this revered wine growing appellation are tightly held and rarely become available. Captivated by the wild, ancient landscape they knew instinctively that they had found their site. Rod’s background in horticulture and knowledge of the local soil and water dynamics made them confident grapes would flourish on the property.