D'Meure Vineyard
one of Australia's most southerly planted vineyards, is an artisan producer located in Tasmania's cool-climate D'Entrecasteaux Channel region. The vineyard and winery are a testament to a hands-on, holistic approach that prioritizes the health of the land and a non-interventionist philosophy in winemaking. This technical article explores the specific viticultural and enological practices that define D'Meure.
Viticulture: A Holistic and Regenerative Approach
The d'Meure vineyard was planted in 1991 on a gentle, north/south-facing slope in Flowerpot, with its unique mesoclimate shaped by the nearby D'Entrecasteaux Channel. The location is naturally protected from prevailing westerly winds by surrounding hills. This specific terroir is a key factor in the character of the wines produced.
Soil and Terroir: The vines are rooted in brown and yellow duplex soils, which have formed on a base of basalt and Jurassic dolerite. These soils consist of sandy loam topsoil over a heavy clay subsoil, a combination that provides good drainage while retaining essential moisture. The area receives an average of 850mm of annual rainfall, eliminating the need for irrigation.
Vineyard Management: The vineyard, which has been managed with an organic and natural philosophy since 2004, avoids all systemic sprays, herbicides, and pesticides. The vineyard team focuses on building soil health, attracting beneficial insects, and encouraging biodiversity. This results in a vibrant, living ecosystem within the vineyard. The vines, primarily Pinot Noir and Chardonnay, are planted at a high density of 8,000 vines per hectare and are managed using a single-guyot pruning system, a method that balances the vine's growth and fruit production.
Winemaking: "Nothing Added, Nothing Taken Away"
The winemaking philosophy at D'Meure can be summarized by the principle of minimal intervention. The goal is to allow the quality of the fruit to express itself without manipulation.
Natural Fermentation: The wines are wild fermented, meaning indigenous yeasts naturally present on the grapes and in the winery are responsible for the fermentation process. This is in contrast to the use of commercial, cultured yeasts. This practice is believed to contribute a greater complexity and a more authentic representation of the vineyard's microbial terroir.
Low-Tech and No Additions: D'Meure's winemaking is deliberately low-tech. No commercial acids, tannins, or enzymes are added to the wines. The process relies on patient, hands-off management, allowing the wine to mature naturally. Fining and filtration are also avoided to retain all the natural flavor and textural components of the wine. The only addition, if necessary, is a minimal amount of sulfur dioxide (SO2) at bottling to ensure stability and preservation. This approach results in wines that are a pure expression of their vintage and origin.
Aging: The wines are aged in a way that respects their character. For instance, the use of new oak is minimal or nonexistent to avoid imparting foreign flavors that would mask the inherent fruit and terroir expression. This allows the wine's natural complexities to develop over time. The D'Meure approach to winemaking is a clear reflection of the belief that the role of the winemaker is to guide, not to dictate, the transformation of grape to wine.