2024 Sinapius Clem Blanc, Northern Tasmania

A funky, light, hazy field blend of pinot gris, pinot blanc, gewürztraminer, riesling, grüner veltliner and chardonnay musqué with seven to 10 days' skin contact. The colour is akin to watered down apricot nectar and there is a glorious cacophony of aromas as you place your schnoz in the glass – a medley of tropical, citrus and stone fruits along with hints of Turkish delight, rose petals, mountain herbs, crushed stone and ozone. Wild-eyed, textural drinking, for sure, with a stony, savoury end point. It's delicious. Drink to 2030.

93 points Dave Brookes for Halliday Wine Companion, September 2025

Clem is a co-fermented field blend of Pinot Gris, Pinot Blanc, Gewürztraminer, Riesling, Grüner Veltliner and Chardonnay Musqué inspired by the traditional Austrian Gemischter Satz style.

From the warm and dry 2024 season, all varieties for this wine were handpicked from Sinapius’ dry-grown, close-planted vineyard on the same day, destemmed, crushed and left on skins for seven days. The fermentation that started during this time with endemic yeasts continued in stainless steel after the grapes were pressed. The wine was then matured for seven months in a combination of a 1500-litre oak foudre and seasoned French oak barriques and underwent full malolactic conversion before the parcels were blended and the wine bottled unfined and unfiltered.

About this producer

Vaughn Dell and Linda Morice were just 24 years old when they purchased the then tiny 2-hectare Golders Vineyard in Pipers Brook on Tasmania’s north coast in 2005 and re-named it Sinapius. Originally planted with Chardonnay and Pinot Noir, they set out to add two new sections of vines with updated clones of both varieties, and adding Grüner Veltliner, Pinot Blanc, Pinot Gris and Gamay. The two new sections are close planted at extreme density of 700 and 10,250 vines per hectare respectively, the aim being for naturally low bunch weights and yields per vine.

Vaughn unfortunately passed away at the end of the 2020 vintage. Linda is now solely responsible for the dry-grown vineyard and winery and continues to build on their important legacy. Under her stewardship Sinapius has cemented its place in the top tier of Tasmania’s wine producers.