Tom Wallace
PUSHING THE BOUNDARIES
In one of the most untamed environments, winemaker Tom Wallace crafts premium wines from one of the world’s most challenging grapes.
After studying winemaking in his home country of New Zealand, Tom headed to Tasmania, attracted by its familiar cool climate and unspoilt environment. He joined the Brown Family Wine Group in 2010, where he’s the winemaker and winery manager for the group’s three Tasmanian brands: Devil’s Corner, Tamar Ridge and Pirie Sparkling. Under these labels, Tom produces some of the island’s best wines – an impressive achievement given its growing global reputation.
Cultivating creativity
On Tasmania’s untamed east coast, Tom is surrounded by natural beauty – the kind that seeps into your soul and inspires creativity. The Devil’s Corner vineyard stretches down to the ocean and looks out to a pink-hued granite mountain range.
“I think it’s one of the most spectacular views in the world,” he says. “You never get used to it.”
Overseeing winemaking for Devil’s Corner, Tamar Ridge and Pirie Sparkling, Tom produces a diverse range of wines, and Pinot Noir is one of the stars. It’s a famously difficult grape to grow and turn into wine, but it does well in this cool region, and Tom’s Pinot wines are renowned for their vibrance and elegance. He also produces acclaimed white wines and sparkling.
“Our wines are very much a reflection of the vineyard and what that produces for us, which is really intense, fruity flavours,” says Tom. “We’re trying to get that freshness and brightness and create wines that are great to drink but will age and give you years of love.”
Winemaking is a creative process for Tom, and one that is constantly evolving.
“We’ve got to know the vineyards, so each year we’re identifying certain blocks or certain rows even that perform better than others,” he says. “We’re also picking earlier, looking for a more elegant and pretty style of wine.
“In the winery, we’re always trying new things,” says Tom. “We’ve been playing around for the last two or three years with a bit of carbonic fermentation, which is where the whole bunches or the whole berries ferment within themselves. It delivers a slightly different character. We’re always pushing the boundaries, trying to create new ways of making our wines.”
“We’re always pushing the boundaries, trying to create new ways of making our wines.” – Tom Wallace
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