TAMARA IRISH PRODUCES HER WINE the au naturale way, by climbing bare-ass naked into the steel milk vat she uses as a crush barrel. “It’s only me here, so I take my clothes off and jump in,” Irish says. “I adopted this ‘immersive technique’ to push the material around with my hands, because every time we put a machine in front of our food or drink, we’re one more step away from it.”
The 62-year-old Australian grows five pinot noir clones at Herrmann Wines, her family’s 4-acre vineyard in Victoria’s Henty wine region, 60 miles from the Southern Ocean—close enough that a sea breeze blowing in from Antarctica shivers the vines.
This story is from the Fall 2020 edition of Saveur.
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This story is from the Fall 2020 edition of Saveur.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.
Already a subscriber? Sign In
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