There are certain classic images that spring to mind when people think about the winemaking process – frenetic scenes of vintage, bunches of grapes hanging on the vines, hand picking, even that age-old tradition of foot stomping and plunging the fruit once it hits the winery. Mostly, though, it’s the abiding image of serried ranks of oak barrels, their precious contents slowly undergoing the miraculous process of fermentation and ageing in the winery cellars. Of course, nowadays, particularly in large-scale vinous production, much of this process is mechanised, and the wine held in vast stainless-steel vats. But even then, a great deal of the wine will still have contact with oak in some shape or form. Here, our winemaker Bec Duffy explores why oak still plays such an important role in the winemaking process, and more particularly, how and why we choose what style of oak we use at Holm Oak.Continue »
The Footy season is here and that means getting to as many AFL matches as possible. Launceston plays host to four games a year, so buy your tickets, head to our vibrant city and follow our insider local tips – a great weekend is guaranteed.Continue »
This is our go-to recipe on Good Friday. It’s easy, feeds a lot of people and goes so well with our white wines. Our tip? Order our seafood-friendly six-pack [link] if you’re entertaining over Easter. We usually serve this fish with a salsa verde made with mint, dill and parsley – the perfect accompaniment.Continue »
Good wine starts in the vineyard, which is why it is especially important to adopt environmentally friendly practices in the vineyard to produce world-class wines. In Tasmania our climate means that it’s often difficult to become fully organic, but as a business we continue to adopt elements from both organic and biodynamic farming and do all that we can in the winery to leave a sustainable footprint.Continue »
We love making this recipe in the summer – it’s a great way to show off our Pig & d’Pooch Moscato and make the most of the abundant local berries at this time of year. Inspired by ABC Radio recipe written by Wendy Taylor many years ago, it has become a firm favourite with us in the warmer months.Continue »
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