Producer Story: Ghost Rock
I first met Justin years ago and loved his approach to both winemaking, branding and just generally having a good time. Now this may sound ridiculous, but it is the last point that is critical for me. Sometimes, in a sea of wine, we forget what wine's real purpose is. It is a beverage, hopefully delicious, that can add incredible joy to an occasion. It should always be part of the occasion, and less and less, the occasion itself. I say this all the time, but it should also be about the people, the place and the moment. Great wines should always be remembered like this, not over a tasting bench with a lab coat on.
It is refreshing to come across people who just really do want to make sure their wines are used for good, and good times.
Justin’s parents planted every vine themselves, laid every stone and really did put the Cradle Coast region in Northern Tasmania on the map. See map below for exactly where on the map thep put themselves :)
Justin and his wife Alicia craft wines of poise, elegance and interest. WE know that Pinot Noir in particular, is a great vehicle for showing a sense of place, but this is clearly evident in all the wines produced under the Ghost Rock banner.
We have been huge fans of the Supernatural Pinot Noir in the bistro, and this has been on the list since we opened. The Supernatural range of wines is where these two get to have some fun. More creative, experimental and made for the now, these wines are very much about the new school, in a very good way.
Recently though, the single vineyard Pinot from the Bonadale vineyard, their highest in altitude and the vineyard that sees the most sun, blew us all away. So much so that I bought every bottle available. Sometimes I do get a little greedy.
What did you want to be when you grew up / have you grown up?
A vet. I loved the idea of helping animals get through the day. Now I suppose I help humans get through the day?
What is your first memory of tasting wine/spirit/booze?
I think it was a Sub Zero (the red one perhaps). They all went down way too fast and didn’t stay down for long.
Why did you choose where you are to make your product?
Our family has been farming this part of northern Tasmania since 1854. Fast forward 170-odd years and we are the viticulture pioneers for the region (Cradle Coast). We have the unique privilege of exploring unchartered viticulture waters each and every day down here. Very few get to say that.
What is your favourite part of doing what you do?
Opening a bottle of our wine and just being incredibly proud of how it looks and what our team has achieved.
What do you drink at the end of a work day?
Not beer, which will be a very unpopular call. Gotta be honest, just love a great Chablis.
Desert island food item/cuisine?
Cats or dogs?
Dogs. They are all about you. Cats couldn’t give a f#%k about you.
What do you want your legacy to be?
Being the person who took Cradle Coast wine region to Australia
Sum up your brand/business in three words.
Yummy Wine Only
You might also like
Seabourne Sunset Bitter and Baked Cheesecake
This week Peter and Tony crack open a bottle of Seabourne Sunset Bitter and enjoy an aperitif with soda and dehydrated orange. TK recommends pair...
Coates The Shiraz Cabernet and Beef Cheeks
This week Peter and Tony crack open a bottle of 2016 Coates The Shiraz Cabernet. TK recommends pairing it with Slow Cooked Beef Cheeks. Slow Coo...
Polka Lilly Pilly Cuvee and Salmon Bagel with Poached Eggs
This week Peter and Tony crack open a bottle of 2021 Polka Lilly Pilly Cuvee. TK recommends pairing it with a brunch favourite, Smoked Salmon Bage...