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Vines and winery

The d'meure wines vineyard and winery is situated on the shores of the D’Entrecasteaux Channel, overlooking Bruny Island, and is approximately forty kilometres south of Hobart.

It is part of the coastal region of Tasmania first explored in detail by the French; after the “discovery” of Tasmania by Dutch explorers in the 17th century.

It is also that part of Tasmania where my parents settled on arrival from the Netherlands in 1950 and where I spent the next twenty years of my life. I returned after almost thirty years, and hence for me the vineyard and winery mark a sort of home-coming and hence the name d’meure.

The watchwords for my venture into the ways of wine may best be expressed in the Taoist proverb, “make harmony the substance and accord the function”.

The vineyard on a north/south slope, was planted in 1991. It comprises one hectare of close-planted pinot noir, pinot gris, chardonnay and sauvignon blanc vines. It is on well-drained sandy loam soil and benefits from good rainfall, hence there is no need to irrigate. The cool-climate location ensures slow and balanced ripening of the fruit.

Vines and dam

The approach in the vineyard and winery is best described as holistic and the wines as artisan or hand-crafted. Yields are kept very low, between half to three quarters of a kilo per vine, or approximately two tonnes per acre. The pinot noir is carefully nurtured over two winters with minimal interference, careful handling and because of the lengthy resting in the best French oak, needs no fining or filtering before bottling.

The chardonnay is barrel-fermented, rested on its lees for a year and gently filtered before bottling.

All the wines are estate grown, processed and bottled.

while soil, sun, wind and rain make up the uniqueness or perhaps the ‘somewhere ness’ of wines, what is sometimes forgotten is the importance of the quality of the light that falls on the fruit in the vineyard. This quality of light finds its finest expression in the colour our pinot noir.

Dirk Meure

 

 

 

Words and Wine

Hugh Johnson in his Wine: A Life Uncorked suggests that the musical vocabulary might be a good way to ‘word’ wine. "Music because different notes act on each other to produce harmony or discord, and also because time is of the essence. A plethora of adjectives is all very well, but verbs are even more telling. It is what a wine does, more than what it is; how it starts, develops, lingers and finishes that give it character and make it interesting."
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