Peter Dredge’s Syrah Pinot may not have existed were it not for Tasmania’s devastating 2019 bush fires. Fruit is drawn from Estate-grown vines planted in both 1987 and 2015; parcels were fermented separately—50% with carbonic maceration for seven days, followed by de-stemming then an additional two days on skins, and the other half with whole-berry, natural ferment for 10 days on skins. Maturation took place in old French oak casks for four months before the total was racked, blended and bottled—unfined, unfiltered and with minimal sulphur.