Dawson & James

Peter Dawson and Tim James are winemakers who have always been driven by quality and innovation. The two friends met in Adelaide in 1976: Peter Dawson was a 21-year-old science student from Geelong whose first job in the wine sector was as a cellar hand with Thomas Hardy & Sons, working at their Mile End winery, where Tim James was the Production Winemaker.

They struck up a remarkable friendship that has spanned three decades, working together for 20 years at Hardys before moving on to new horizons. With a collective winemaking experience of more than 70 years, their interest in wine is much more than purely professional, and it was inevitable that at some point down the track, the two would work in collaboration.

"Dawson James Wines is the realisation of this partnership, a project that is as much about personal passion as it is the business of wine."

Their ambition to make a great pinot noir drew them to the cool climate of Tasmania where they have committed to making both pinot noir and chardonnay from a unique vineyard site in the Derwent Valley.

The first release of their 2010 vintage wines was much anticipated within the industry which, over the decades, has benefited from the talent and experience of these two stalwarts. They have worked across the industry in a wide range of capacities: as winemakers, judges, educators, lobbyists and directors. They have also both mentored the next generation of producers, guiding young winemakers who share their commitment to quality, not just in the vineyard, but from winemaking through to bottling.

"We've always had high expectations and standards in terms of our appreciation of wine, and now we've pushed ourselves to make two wines that hold their own with the best in the world."

Undertaking this venture together is the culmination of a long-standing friendship for Peter Dawson and Tim James, who have been sharing wine and discussing it for more than 30 years. Their enterprise is all about quality, enjoyment and friendship.

“Now we are enjoying striving for greater quality and innovation, and take pride in the fact that our philosophy of seeking out the best has proved achievable."

Our grapes are grown on the Meadowbank vineyard, approximately 60 kms northwest of Hobart. Its rugged topography is bounded by the fast flowing, pristine waters of the Derwent River.

Property owners Gerald and Sue Ellis established the first plantings in 1974 and the vineyard holds a special place in the history of Tasmanian viticulture. The late Stephen Hickinbotham recognised early the potential of cool climate viticulture on the site, making Cabernet Sauvignon and Riesling between 1981 and 1984.

The Chardonnay and Pinot vineyard patches selected by Dawson James were planted in 1989. Consequently vine-age plays an important part in the development of flavour and the balance of the fruit.

The vineyard is at an elevation of 70 metres above the river and has a north-easterly aspect, optimal for capturing sunlight and ripening the grapes.

Soils range from brown loams to sandy loams over structured clays and sandstone rock. They are of a ‘devigorating’ nature, contributing to balanced growth and good vine structure. Yields are controlled to less than 6 tonnes per hectare, with the pinot noir managed to one bunch per shoot.

Our association with Gerald and Sue Ellis extends over 18 years and their contribution as grape growers is integral to us achieving the quality we aspire to in our endeavours.

Vintage 2011. As our site is protected from extreme rain events, the 2011 harvest was uninterrupted by the falls that caused havoc elsewhere in Australia. In fact, total rainfall for the two months preceding harvest was only 54 mm, 36% less than the average for the region. Both Chardonnay and Pinot Noir were picked in the third week of April in beautiful condition with bright fruit flavours.

As the 2011 wines developed in barrel, we were able to recognise characters inherent to the vineyard site despite variations in vintage conditions.

The 2011 Chardonnay reflects the restraint and precision of the cool site with the hallmarks of fruit purity and fine lingering acidity. It is a richer wine than its 2010 cousin, notwithstanding its modest alcohol level of 12.5%.

The 2011 Pinot Noir is a product of lower yields, and increased flavour and tannin ripeness that prompted a higher level of whole bunch inclusion and extended natural fermentation. Its tight-knit palate supports a similarly modest alcohol level of 13.2%. Both wines are a significant step for us and, as another two vintages are developing in barrel, dreams of spare time spent fishing Tasmanian trout streams remain unfulfilled.