WINEMAKING

There’s nothing earth-shattering or groundbreaking here.. it all comes down to the quality of the fruit. We tweak around the edges as every region does; a little less whole-bunch here, a little longer cold-soak there, some oak selections that drive mid-palette and texture perhaps more. It’s all interesting and valid, but it’s not what has us where we are today.

SIERRA BLAIR | WINEMAKER

Sierra's winemaking journey began in Sonoma County, California, where her family has farmed grapes since the '70s. After graduating with a degree in Viticulture and Oenology, she travelled through wine regions worldwide before settling in Tasmania in 2018 and has worked at Ghost Rock ever since. What started out as Sierra assisting during the 2019 harvest, quickly turned into a full time winemaker role, her winemaking approach blends convention with minimal intervention, aiming for clean, fresh, and drinkable styles.

JUSTIN ARNOLD | DIRECTOR / HEAD OF WINEMAKING & VITICULTURE

Growing up in Tasmania, Justin’s family have farmed in North West Tasmania, since the early 1800s. It was this connection that brought him back to Tasmania in 2015 after working at some of Australia’s leading advertising firms. Justin brings significant experience in the wine industry, from his first vintage in the Margaret River region, through to the Yarra Valley, Napa in California and his time in Burgundy, France.

"The move home was nearly a decade in the planning – I started my degree in 2007, did my first vintage in 2009 [Margaret River] and started renovating the house we’d live in in 2010. When Alicia and I moved home in 2015 the property sat at around 13H of vines and we had our wine made under contract as Josef Chromy.Two really important things happened from here: the first was the construction of our onsite winery. The second, the expansion of the vineyard footprint to 27H, with a big investment in Pinot Noir. The winery construction allowed us to take on the full control we desired – from vineyards through to bottling. It allowed us to obsessively chase quality in all corners of both our growing and our making. And it allowed us to explore more creative and experimental approaches to what we do."