30 October – 1 November 2026
At Spring in the Vines
Henskens Rankin focus on ultra-premium, small batch, traditional method sparkling wines that command $100+.
Founded in 2010 by Frieda Henskens & David Rankin, who strictly reject mass production. Typically spending 6-9 years on yeast lees before disgorging and limited to just 2500 bottles per release. These award-winning cuvees define modern luxury.
Meet the makers & see why we refuse to take short-cuts. Hosted at The Kiln (part of The Kiln Collective) 2 Lousia St, Ranelagh in a beautifully restores, heritage listed hop kiln. The Kiln Collective is a shared haven for premium Tasmanian makers. Visitors can experience a curated Wine & Cheese Dining experience featuring Bruny Island Cheese & Beer Co Cheese (their beer is also on tap) plus collaborations with Haddow+Dineen and Wild Mother condiments.
We will be pouring our new release 2018 Brut Rose and 2016 Vintage Brut along with 96 point 2019 Blanc de Blancs. Spacious lawn to relax enjoy the wine, cheese & ambience.
Festival hours
Friday: 10am – 4pm Saturday: 10am – 4pm Sunday: 10am – 4pm
