Haddow + Dineen
It's often said that wine and cheese go well together. So what could be better than pairing one of the State's best winemakers with Tassie's best known and most successful artisan cheesemaker? Two great minds, one core value. Maximum consideration over minimal intervention. That in a tiny morsel is the story of Haddow + Dineen.
Tasmania is a small place, and the food and wine scene is even smaller. It was only a matter of time before multi-talented Nick Haddow and renowned Josef Chromy Wines chief winemaker Jeremy Dineen passed within each other's orbit and became great mates. Friendship became partnership with the creation of their side-hustle Haddow + Dineen in 2018.
Haddow is best known as the founder of Bruny Island Cheese and Bruny Island Beer. Foodies will know of him via his role in SBS's award-winning Gourmet Farmer series. Haddow grew up in South Australia, with vines and wines seldom far from his horizons.
Dineen is a local bloke, born and raised in Hobart. He caught the wine bug from his grandfather and later headed to Adelaide to realise his ambition to become a fully qualified winemaker.
A man for all seasons, Dineen has worn many hats. Regional director of respected national wine industry association ASVO; independent wine consultant; astute wine show judge; former director of industry body Wine Tasmania. In addition to his Haddow + Dineen role, Dineen is also a partner in Broad Arrow Wines and Tasmanian Wineworks.
Dineen's best hat is the well-worn thinking cap he puts on as he traverses the two vineyards he and Haddow manage as exclusive production bases for their wines. It keeps close company with Dineen's pencil behind his ear.
York Town Vineyard – not far from the mouth of the Tamar River – is the company's northern outpost. Established on a greenfield site originally owned by Gerald 'Jed' and Helen Phillips, the vineyard these days plays host to just under 4ha of vines. They were first planted in 1998. Dineen says it's one-of-a-kind vineyard, and you'd surely back his judgement.
Pinot Gris and Pinot Noir grow in light, free-draining soils that are more quartz, gravel, sand and orange clay than anything resembling soil. The terroir maintains naturally low vine vigour – and that results in small bunches with super-intense flavour.
Haddow + Dineen's leased vineyard just outside Sorell in the State's south sprang to life as Orani Vineyard, back in 1986. Founders Angela and Tony McDermott were in fact close friends of Dineen's parents. The young bloke helped pick there at times. Years later, he helped turn Orani harvests into finished wines at Hood Wines, his former stomping ground in the Coal River Valley.
Traditional method sparkling wine and table wines from Riesling, Pinot Gris and Pinot Noir are Haddow + Dineen's stock-in-trade. They're wild-fermented with elementary technique. Without blending, fining or filtering. Their only addition is a small amount of sulphur at bottling.
Early wines were made at Josef Chromy Wines during the last half-dozen years of Dineen's stint there as General Manager and Chief Winemaker. A move south to premises at Dr Island near Hobart Airport worked well until the caravan was forced to move on when the site was no longer available.
Nowadays, Haddow + Dineen call Tasmanian Wineworks their home. It's a new $5m facility at St Leonards, created with the backing of Broad Arrow Wines and opened in early 2026.
Experienced industry players will tell you it takes a lot of beer to make good wine. Chances are this winemaker and this cheese and beer maker will be in the game for a long time to come.
Key details:
- Nick Haddow: co-owner/operator
- Jeremy Dineen: co-owner/operator and vigneron
Vineyard/cellar door address:
Tasmanian Wineworks: 42 St Leonards Rd, St Leonards TAS 7250
Telephone:
+ 61 (0) 412 478 841
Email:
hello@haddowanddineen.com.au
Website:
www.haddowanddineen.com.au
Tasmanian viticulture takes place within a diverse mix of soil types and microclimates.
Growing conditions in the Tamar Valley fall under the moderating influence of the river itself. Consider: Eversley Vines (MJT 17.7°C; 1065 GDD) and Evenfall (MJT 18.4°C; 1230 GDD). Coolest vs warmest sites.
Vineyard sites on the Australian mainland are far warmer than those in Tasmania.
South Australia's Piccadilly Valley* (MJT 20.4°C; 1730 GDD) and Macedon Ranges* (MJT 19.9°C; 1365 GDD) in Victoria are regarded as the coolest GIs in their respective states.
Climate data* for Bowens Road, 1995-2024:
- Total annual average rainfall: 786mm
- Growing season average rainfall (Oct 1-Apr 30): 361mm
- Average autumn rainfall: 182mm
- Mean January temperature: 17.8°C
- Growing degree-days: 1197 GDD
- Average no of hot days (35°C or more) per year: 0
- Average no of cold days (minimum 4°C or less) Sept 1-April 30: 7
*Source: My Climate View, utilising past data from the Bureau of Meteorology and the European Centre for Medium-Range Weather Forecasts. Funded by the Australian Government.
Last page update: February 2026