John Schuts started his winemaking journey in Western Australia then travelled to France to refine his craft in Burgundy. His passion for Pinot drew him to Tasmania and whilst making wines for Wine Making Tasmania he discovered the fruit from Derwent Estate. He knew there was something unique about Derwent Estate and became a partner in the business 10 years ago. He has made 18 Vintages and continues to make our award winning wines.
Andrew Hanigan is 5th generation of the family owned business.
Andrew has been working on and developing the Vineyard to achieve skin contact grape consistency. The grapes he nurtures and manages are of the finest quality anywhere in Tasmania.
He has been working on the Derwent Estate Vineyard since he was 13 years old, learning his craft and completed his training here in Tasmania.
Ange Morgan joined the Derwent Estate family in 2019 and helped transform Rathbone Cottage in to one of Tasmania’s truly unique tasting experiences. With the addition of “The Shed” Restaurant and an amazing team of wine professionals, a visit to Derwent Estate is a must for any wine and food lover!
Built in 2013, our winery is made from Straw Bales! 600sqm, with walls 450mm thick and up to 6 metres high, it has been built using 1100 standard size bales. They were stacked and compressed before being coated in 40 Tonnes of render in three coats. It has amazing insulation and boasts a thermal efficiency