Charles Reuben Estate, in the pristine southern corner of Tasmania, has been building its reputation both as a winery and a distillery, under the care of the Volkmann family for the last decade. Only 30 minutes from Hobart, Louise and Jens Volkmann are committed to running a true paddock to plate business.
In the unspoiled Tea Tree region of the Coal River Valley, the pair manage their vineyard and orchard using sustainable production, minimal intervention, low food miles, passive temperature control, and solar energy. The goal is to be carbon neutral.
As well as its award-winning winery, Jens is the master distiller, influenced by old world distilling and his training at the University of Hohenheim, Germany. As well as award winning small batch Tasmanian brandy, Volkmann also produces rare small batch eau de vie with fruit from their orchard and surrounding farms. From apricots, blackberry, blood orange, and raspberry varieties, he has also created “Tisco”, a Tasmanian version of Pisco from Chile and Peru.
For more information visit charlesreuben.com.au