Who makes it
Bec Duffy, winemaker, and Tim Duffy, viticulturist, launched their family-owned wine brand in 2006. The property features Tasmania's First Sensory Garden.
The winery uses wild yeast and natural ferments for Pinot Noir, with partial natural ferment for Pinot Gris. Whole-cluster fermentation is part of the work, and when oak is present it is mostly old. These choices are used to build texture, with richness and complexity meeting the quality of the fruit.
What they make
The wines divide into a method-led Pinot Noir and two whites distinguished by fruit character. Holm Oak Pinot Noir shows bright raspberry fruit, an edge and some grip. Holm Oak Chardonnay 2024 shows green melon and grapefruit with gentle peach notes. Holm Oak Arneis 2024 brings red apple alongside ripe stone-fruit character.
Pinot Noir carries the stated fermentation and oak choices; Chardonnay and Arneis are separated here by their fruit profiles.