Tasmania’s making no shortage of great Pinot and Chardy right now. And Woodlawn is doing very little to keep the island humble. From Ricky Evans comes a tiny lineup of single-site Pinot Noir, Chardonnay and traditional method sparkling from the Tamar Valley. Fruit pulled from some of the region's top sites. Dreamy drinking that feels well beyond its years.
Proof that if you want something done, give it to a busy person. Between Two Tonne Tasmania, Havilah Wine Bar and now Woodlawn, Ricky Evans isn’t exactly fond of downtime. He opened Havilah Wine Bar to create bigger conversations around Tasmanian wine—not just how it’s made, but why site matters. Farming it, making it, pouring it, talking about it—he’s all in.
Sometimes Always acknowledges the land that we conduct business on as the traditional lands for the Kaurna people and we respect their spiritual relationship with their country.
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