This brings together two Tasmanian restaurateurs and (apparently) self-taught winemakers, Nick Johnson and Matthieu Bancal. The aim is to grow climate-challenging varieties, such as petit verdot, cabernet franc, tempranillo and nebbiolo, which, for good reasons, have not been on the table in Tasmania. The usual micro-vinification techniques see hand-picking, wild yeast fermentation, basket-pressing and movement through gravity to oak for maturation.