Richard Angove caught the Tasmanian wine bug when doing a vintage stint at Tamar Ridge back in 2008.
Angove, a fifth-generation member of one of Australia's most famous wine-making families, loves drinking fresh, vibrant fruit-driven wines, so decided to make some small batches of his own on the Apple Isle.
The Lost Farm, Angove's personal range of two sparkling wines, along with a chardonnay and a pinot noir, will be launched next month.
It has been an exercise in getting involved in hand-on winemaking for Angove, who has had stints working at Tahbilk, Domaine Carneros in California and Brokenwood before rejoining the family firm, which produces wines from McLaren Vale and Renmark, as well as St Agnes brandies, and has been in the wine business since 1886.
More recently Richard has been involved in the marketing side of the business but has relished the chance to get his hands dirty after sourcing fruit from standout Tasmanian producers including Josef Chromy and Goaty Hill.
The name has a double-barrelled impact. It refers first to a Tea Tree Gully vineyard the family was forced to surrender to urban creep in McLaren Vale back in 1974, but also shares its name with one of Tasmania's finest golf courses, which will be selling the wines.
Angove is making the wines at the Josef Chromy facility, working with Jeremy Dineen, before finishing them off at the high-tech Angove facility in Renmark, which has meant a lot of recent interstate travel.
"Clean and fresh wines is what I am looking for, because that is the style I love to drink," Angove said. "I have relished the chance to work with high-quality, cool-climate fruit."
The wines will range from between $30-40 a bottle and will be distributed by the Angove family's Vintage House Wine and Spirits arm.
See www.lostfarmwines.com.au
Angove, a fifth-generation member of one of Australia's most famous wine-making families, loves drinking fresh, vibrant fruit-driven wines, so decided to make some small batches of his own on the Apple Isle.
The Lost Farm, Angove's personal range of two sparkling wines, along with a chardonnay and a pinot noir, will be launched next month.
It has been an exercise in getting involved in hand-on winemaking for Angove, who has had stints working at Tahbilk, Domaine Carneros in California and Brokenwood before rejoining the family firm, which produces wines from McLaren Vale and Renmark, as well as St Agnes brandies, and has been in the wine business since 1886.
More recently Richard has been involved in the marketing side of the business but has relished the chance to get his hands dirty after sourcing fruit from standout Tasmanian producers including Josef Chromy and Goaty Hill.
The name has a double-barrelled impact. It refers first to a Tea Tree Gully vineyard the family was forced to surrender to urban creep in McLaren Vale back in 1974, but also shares its name with one of Tasmania's finest golf courses, which will be selling the wines.
Angove is making the wines at the Josef Chromy facility, working with Jeremy Dineen, before finishing them off at the high-tech Angove facility in Renmark, which has meant a lot of recent interstate travel.
"Clean and fresh wines is what I am looking for, because that is the style I love to drink," Angove said. "I have relished the chance to work with high-quality, cool-climate fruit."
The wines will range from between $30-40 a bottle and will be distributed by the Angove family's Vintage House Wine and Spirits arm.
See www.lostfarmwines.com.au
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