Woodlawn Tasmania
Tamar Valley, Tasmania
Woodlawn Tasmania is the estate project of Tamar Valley grower–winemaker Ricky Evans. Although Evans is well known for founding the influential Two Tonne Tasmania in 2013, Woodlawn represents the natural evolution of his own farming and vineyards — a more intimate expression of place and craft. The first wines under the Woodlawn label were released in 2021, though several of the vineyards had previously contributed fruit to the Two Tonne range.
Originally from the Tamar Valley, Evans studied oenology at the University of Adelaide before gaining experience across Australia and abroad, including in Napa Valley, the Mosel and Barolo. Returning to Tasmania in 2010, he spent eight vintages at Bay of Fires winery before leaving in 2017 to focus entirely on his own vineyards and winemaking.
Today Evans manages several small vineyard sites in the Tamar Valley, bottled as single-vineyard wines under the Woodlawn banner alongside traditional method sparkling. The estate centrepiece is Woodlawn Park, a four-hectare vineyard planted in 2017 to pinot noir and chardonnay and home to the winery.
Additional sites include the sheltered Three Wishes vineyard and the cooler, elevated Waverley site — a once-abandoned vineyard revived by Evans in 2016.
Across the range, sustainable farming and classical, minimal-intervention winemaking guide the approach, with a focus on purity, restraint and the distinctive character of Tasmania’s Tamar Valley.
NV Traditional Method Sparkling
Predominantly sourced from 80% Pinot Noir and 20% Chardonnay grown by a selection of local growers, this sparkling wine captures the vibrancy and elegance of the region. It is crafted for an earlier-release style, showcasing the clarity and freshness of the fruit while offering complexity and texture from careful handling.
Winemaking
All fruit was whole-bunch pressed, followed by a slow, cold ferment in tank and six months on lees. The Chardonnay component underwent MLF in tank, adding creaminess and textural depth to complement the spritely acid profile of the Pinot. The parcels were then blended, tiraged, and spent 14 months on lees prior to disgorging with a 4g/L dosage.
Tasting Note
Approachable and elegant, the wine balances complexity from extended lees contact with the bright freshness of the region. Light, expressive, and refined, it serves as a perfect aperitif while hinting at the style of table wines produced under this label. NV release, predominantly from the 2024 base.
2023 ‘Three Wishes’ Chardonnay
Situated just north of Hillwood on the eastern bank of the Tamar River, this vineyard was planted in 2000 in a small north/north-east facing valley. Sheltered from the northerly winds of Bass Strait and cooled by the nearby river, it provides a warm yet balanced site ideal for Chardonnay. Fruit is picked in two passes, the first capturing nervous energy and tension, the second aiming for texture and breadth.
Winemaking
All parcels are whole-bunch pressed and naturally settled before being run to a combination of French and Austrian puncheons for wild fermentation. Portions of the wine are allowed to undergo MLF, and the wine is matured on full lees in barrel for around 11 months before transfer to tank to rest for a further 4 months.
Tasting Note
Elegant and textural, the wine balances tension and breadth, with bright regional freshness framed by subtle creaminess and depth. A precise and refined expression of this unique Tamar Valley site.
2023 ‘Woodlawn Park’ Chardonnay
Established on the family farm at Swan Bay, the home of the winery, Woodlawn Park is the estate’s largest vineyard site. Situated on a gentle north-facing slope above the ancient outside bend of the river, the free-draining aeolian sands are cooled each afternoon by prevailing breezes. The vineyard looks north across a wide span of the river, benefiting from a moderate microclimate that supports generous, expressive fruit.
Winemaking
Planted to Bernard clones 95 and 76, the site produces flavoursome and generous fruit. Harvest is conducted over multiple passes, using a combination of whole-bunch pressed and destemmed/lightly crushed parcels to manage solids and texture. The wine is fermented on wild yeast in a mix of French and Austrian puncheons and barriques. Portions are allowed to undergo MLF, with around 11 months on full lees in barrel, before transfer to tank for an additional 4 months of rest.
Tasting Note
Generous and textural, the wine balances richness with lifted regional freshness. It showcases the depth and complexity of Woodlawn Park, while retaining clarity, precision, and a refined, approachable character.
2023 ‘Waverley’ Chardonnay
Situated just east of Launceston, Waverley vineyard occupies a slightly elevated site influenced more by the surrounding mountains than the Tamar River. Planted in 2005, it was taken over by the winery team in 2015 after years of neglect. Early efforts produced very light crops, but the fruit consistently displayed exceptional quality.
Winemaking
This is a very small parcel, with chardonnay that ripens slowly and deliberately, often last of all our sites. The fruit is whole-bunch pressed and sent directly to a mix of French puncheons and barriques for wild fermentation. Portions are allowed to undergo MLF, and the wine matures on full lees in barrel for around 11 months before transfer to tank to rest for a further 4 months.
Tasting Note
Delicate yet textural, the wine combines restrained ripeness with subtle complexity. It is a precise expression of this slow-ripening site, highlighting both freshness and nuanced depth.
2023 ‘Woodlawn Park’ Pinot Noir
Established on the family farm, the home of the winery, this is the estate’s largest vineyard site. Situated on a gentle north-facing slope above the ancient outside bend of the river, the free-draining aeolian sands provide excellent drainage, while prevailing afternoon breezes cool the vines across this moderate microclimate. The site looks north over Swan Bay, offering both inspiration and ideal growing conditions.
Winemaking
Planted to MV6, Pommard, 115, and Abel, the vineyard offers a mix of flavour profiles. 115 is picked early to capture brightness, while the largest block of MV6 receives a range of cultural treatments to develop complexity. Pommard brings savoury structure, and Abel delivers fleshy, juicy fruit. Small ferments are kept separate, with only a selection of barrels assembled for the final blend. The wine spends 11 months in French oak, primarily second and third fill, before bottling.
Tasting Note
Structured yet approachable, the wine balances brightness and savoury depth with fleshy fruit and layered complexity. It is a refined expression of the home vineyard, showcasing both site and varietal character.