Rush Wines
Looking for fingerprints on a wine label sounds like the work of a forensic scientist. Putting them there on purpose? Well, that's the work of former forensic scientist turned winemaker, Sam Rush.
Rush is part of a new generation of small-batch Tasmanian wine producers who joined the industry in recent years after they developed a passion for cool-climate wines and headed south to the island.
His journey began with enrolment in his Bachelor of Applied Science course at the University of Technology Sydney. Rush caught the wine bug after he took on part-time work in hospitality to support himself. He later used his Honours degree in Forensic Chemistry as a stepping stone into a four-year Master of Science course in viticulture and oenology at Charles Sturt University.
Formal studies fuelled four years' industry experience (2015-2019) as assistant winemaker at Margan Family Winegrowers in the Hunter Valley. He then packed up his kit and kaboodle and moved to northern Tasmania in 2019, taking on a position as cellar hand at Delamere Vineyards.
More recent appointments at Pipers Brook Vineyard, Stefano Lubiana Wines and Tamar Ridge/Devil's Corner have seen Rush apply his analytical thinking skills to develop better understanding of Tasmania's complex matrix of sites, soils and growing conditions.
In 2021, Rush used GoFundMe to raise more than $10,000 in crowd-funding to launch Rush Wines – a micro-batch, minimal-intervention project. It draws on fruit from the Tamar Valley. The valley's cool maritime climate, long ripening seasons and iron-rich, free-draining soils promote gradual fruit flavour development, while retaining life-giving natural acidity. Practically ideal for Rush's quality-driven ambitions.
In mid-2022, the winemaker became vigneron when Rush moved from simply purchasing fruit to establishing vineyard leasehold arrangements. That allows him to exert greater control over the quality and quantity of his grape supply.
Work in the vineyard now commences with winter pruning rather than summertime fruit assessment.
Rush Wines focuses on Chardonnay, Pinot Gris and Pinot Noir. These are carefully crafted in small batches to emphasise texture and site expression. Pinot Gris is often made in a copper-hued 'ramato' style with some skin contact. Chardonnay and Pinot Noir employ other traditional techniques, including whole-bunch fermentation and gentle oak maturation.
They're wines by Rush, not made in a rush, he says.
"Wine for me is something is tangible, something for people to enjoy. I'm not artistic, but making wine seems to be a combination of science and art which suits my background in forensic chemistry."
Key details:
Sam Rush: owner/vigneron
Vineyard/cellar door address:
12 Waugh Street, Invermay TAS 7248
Mailing address only. No tastings or cellar door sales. Refer to website and social media for details.
Telephone:
+61 (0) 405 980 071
Email:
rushwinestas@gmail.com
Website:
www.rushwines.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 Upper McEwans Road, 1995-2024:
- Total annual average rainfall: 851mm
- Growing season average rainfall (Oct 1-Apr 30): 393mm
- Average autumn rainfall: 188mm
- Mean January temperature: 17.5°C
- Growing degree-days: 1021 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: 28
*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: January 2026