Ghost Rock (NSW & Victoria)

Established in 1999, Ghost Rock came to life when Colin and Cate Arnold purchased the Patrick's Creek vineyard (planted in 1989) at Northdown, just outside Devonport in Northern Tasmania. Here, just a few minutes from where the Spirit of Tasmania ferry docks and but an hour's drive from Cradle Mountain, the vineyards enjoy a maritime climate overlooking Bass Strait, producing immaculately ripened fruit of particular freshness and complexity.

Over the ensuing 20-odd years the Arnold family would continue planting out additional vineyards, substantially with Pinot Noir (and a good dozen different clones at that!), but also with Chardonnay, Riesling, Pinot Gris and a little Sauvignon Blanc. And before they knew it, they had almost single-handedly created the wine region now dubbed Tasmania's Cradle Coast.

In 2017 Colin and Cate's son Justin and his wife Alicia Peardon took over the business and have continued to turn out new and exciting wines, earning 5-star recognition from the Halliday Wine Companion, amongst many other accolades. Justin takes care of the winemaking, having honed his skills at Coldstream Hills, Devil's Lair and at Etude in California's Carneros Creek, whilst Alicia manages the Cellar Door and Eatery.

Today the wines fall into three ranges: the Estate and Single Vineyard wines are self-explanatory, whilst the Supernatural wines make up Ghost Rock's 'Lo-Fi' range. Or as Justin has put it,

'Creativity and deliciousness rule the roost within this portfolio, bound to one rule only; high quality, estate-grown fruit as the source component. The rest is in the imagination and the craft. The range follows a ‘LoFi’ mantra of being wild ferment driven and exclusively unfined/unfiltered/low SO2.'

SPARKLING WINES

Supernatural Pet Nat
2025 73 % Chardonnay, 20 % Pinot Noir and 7 % Riesling picked on varietal ripeness. The juice was chilled, settled and racked prior to a wild fermentation in stainless steel. Bottled just before the end of the primary ferment to produce a gentle fizz (about half the gas pressure of a typical Champagne, for example).

’Ruby grapefruit colour. Lush stone fruits, melded together with citrus rind and hints of berries. Yeasty, zesty, full of life. Crisp and refreshing, the lighter alcohol and fresh acidity quenches the palate and makes it a perfect summer drop.’ Justin Arnold, Winemaker.

Zoe Sparkling Rosé
56 % Pinot Noir, 44 % Chardonnay, both components sourced from the Bonadale vineyard. Hand picked and whole-bunch pressed. Fermented in a mix of stainless steel tanks and neutral oak barriques, the base wine is then matured on lees for 12 months. Secondary ferment in bottle followed by a further 12 months on lees in bottle prior to disgorgement.
2023 12.2 % Alc/Vol; 9.0 g/l RS; 3.26 pH; 6.8 g/L TA.

2023 The 2023 Zoe Rosé by Ghost Rock is Pinot Noir-dominant, with 20% Chardonnay. The press cut is the "heart" fraction here, in the 200-400 liters per tonne region (i.e., still very much in the free-run zone). The wine is on the lees for less time than the Cat sparkling wine and received nine grams per liter dosage. A blush color in the glass, the wine leads with notes of field strawberries and white flowers, crushed shells, rocks and brine. The wine is plush and creamy, with an attractive mousse that feels both airy and fine at once. This is a lovely wine, delivering pleasure and balance as one. 12.5% alcohol, sealed under cork. 92 points, Erin Larkin, The Wine Advocate, March 2026.

’Rose gold. Bright and inviting, the nose opens with aromas of fresh cream, ripe strawberry, and golden delicious apple. There's a gentle autolytic character from the year on lees— subtle, creamy, and well-integrated—adding softness to the crisp fruit profile. The Pinot Noir brings red-fruited charm, while Chardonnay contributes freshness. A delicate touch of sweetness rounds the edges, yet remains almost imperceptible— just enough to knit the elements together. A vibrant acid line drives the palate, keeping everything fresh and buoyant. The structure is balanced and seamless, making this a sparkling that’s both refined and highly drinkable.’ Justin Arnold, Winemaker.

Catherine Sparkling - SOLD OUT
60 % Chardonnay, 40 % Pinot Noir, hand picked and whole-bunch pressed. Cool-fermented in stainless steel, then matured in a mix of stainless steel and large neutral oak cask for 9 months. Secondary ferment in bottle followed by 40 months ageing on lees in bottle prior to disgorgement and re-corking with and Extra-Brut dosage of 6 g/L.
2019 12.6 % Alc/Vol; 4.0 g/l RS; 3.2 pH; 6.2 g/l TA.

’Light gold. Delicious complexity and layering. Citrus blossom, buttered croissant, quince, and wet stone. Texture and style define this release. Clean, fresh acidity lined by texture and length. In addition, the wine has developed a more-ish creaminess that is lifted and bound by defining acidity. The warmer vintage warranted less dosage, as ripe fruit shines through the palate.’ Justin Arnold, Winemaker.

SUPERNATURAL RANGE

Creativity and deliciousness rule the roost within the Ghost Rock Supernatural range, bound to one rule only: high quality, estate-grown fruit as the source component. The rest is in the imagination and the craft. The range follows a ‘LoFi’ mantra of being wild-ferment driven and exclusively unfined, unfiltered and low SO2.

Small batches. One-off productions. Things that make you think. Things that make you go ‘wow’.

Supernatural Chardonnay - NEW
100 % Chardonnay predominantly from estate vineyards of La Filles and Bonadale, two blocks which could not be more different. The cool, exposed hill of the Bonadale site gives the lovely acid line and citus character, while the low-lying protected La Filles site provides warmth, fruit, and generous texture. This wine was fermented in our large, neutral foudre for primary and secondary fermentation, then transferred into french oak puncheons for the second part of its life. A lees stirring program was implemented, and we bottled it without fining or filtration.
2025 Harvested 10th, 14th & 15th April 2025. 12.5 % Alc/Vol; 3.28 pH; 7.5 g/L TA. Bottled 14th October 2025.

‘A generous and inviting aroma of orchard fruits, with nectarine, apricot, and a bright touch of lemon zest. Hints of almond and vanilla, and a beguiling funky edge that adds intrigue. The palate is fresh and vibrant and full of texture. Structured and defined, with a cool climate acid line.’ Justin Arnold, Winemaker.

Supernatural Illusions 2023
100 % Pinot Noir, a mix of several clones, from the Bonadale, Oulton and Clairdown vineyards. Whole-bunch pressed under oxidative conditions. Wild-yeast fermented, with high solids in a mix of barriques and puncheons with 15 % new oak and weekly lees stirring. Bottled unfined and unfiltered with low SO2.
13.5 % Alc/Vol; 1.7 g/L RS; 3.33 pH; 6.9 g/L TA.

‘Pale gold. Subtle hints of oak. Lemon curd, lime peel, fresh cream, biscuit, and beeswax. Lively rounded acidity encompasses the palate. Delicate phenolic texture and slight creamy tones support the mouthfeel. Refreshing and enticing.’ Justin Arnold, Winemaker.

Supernatural Cellar Rat 2023
60 % Pinot Gris and 40 % Riesling. Delegated to Ghost Rock’s visiting harvest winemaker each year, Cellar Rat’s third rendition was created by Italian Chiara Barbabianca. Chiara took some whole-berry destemmed Riesling and transferred it into 1 tonne fermenters. She topped them up by drawing off already fermenting Pinot Gris juice from tank. This started the juicy skin contact fermentations, which were plunged daily and pressed at dryness. The wines were aged for a short period in neutral oak before being bottled unfined and unfiltered with low SO2.
13.8 % Alc/Vol; 1.5 g/L RS; 3.56 pH; 7.1 g/L TA.

‘Hazy orange rose. Lifted notes of rose, nectarine, yellow apple, and candied orange peel, underlined by a savoury nutty character. Skinsy phenolics are forefront, but not overdone. Balanced with fresh acidity, this wine is layered and complex.’ Justin Arnold, Winemaker.

Supernatural Summer Skins
2024 52 % Pinot Gris, 33 % Pinot Noir, 7 % Chardonnay, 5 % Riesling, 3 % Sauvignon Blanc. Each year, 25 % Pinot Gris and 25 % Pinot Noir are co-fermented, while a further 25 % Pinot Gris is fermented on full skins. The remaining 25 % is what changes every year. Once all the parcels were dry they were blended in tank and then matured in old French oak barrels.
13.6 % Alc/Vol; 3.4 pH; 7.5 g/L TA.

‘Hazy red raspberry. Rose petal, apple flesh, ruby grapefruit, Turkish delight. Undertones of herbs and savoury notes. Fresh, lively acid driven palate that awakes the senses! Skinsy, but not too phenolic or bitter.’ Justin Arnold, Winemaker.

Supernatural Pinot Noir
100 % Pinot Noir predominantly from estate vineyards, with 11 % from the East Coast. All up, 10 different clones bring great complexity to the wine. Each parcel was wild-yeast fermented and hand-plunged daily. Matured in 15 % new French oak barriques for 6 months. Bottled unfined and unfiltered with low SO2.
2024 13.6 % Alc/Vol; 0.5 g/L RS; 3.74 pH; 5.7 g/L TA.

‘Deep Ruby. Bright and lifted, notes of black cherry, strawberry, and cream, with hints of spice beneath. Lifted aromatics continue to be the hallmark of our Supernatural Pinot Noir. A soft palate with integrated tannins and a plush fruit spectrum. Vibrant natural acidity keeps the flavour lingering.’ Justin Arnold, Winemaker.

ESTATE RANGE

Ghost Rock Riesling
2024 100 % Riesling from the Oulton, Bonadale, and Iris vineyards, gently harvested and directly pressed. Cold-fermented in stainless steel until the desired sugar/acid balance was achieved, then kept on stirred lees for three months. In addition, two neutral oak barrels were filled (< 5 % of volume) for five weeks to build textural complexity.

‘Medium straw. A symphony of fruits are on aromatic display. Yellow pear, grapefruit, pomegranate and star fruit create a lovely bouquet with hints of fresh honey. True to style, the palate is a ping-pong between residual sugar – seen as upfront fruit and the region’s hallmark acidic structure, providing genuine length and presence to the back palate. A true dedication to Riesling’s remarkable dichotomy.’ Justin Arnold, Winemaker.

2025 The 2025 Riesling is fleshy and textural. Half of the blend is wild fermented and matured In old French puncheons, and this portion is blended back into the other half, which is inoculated in stainless steel. The final impact of that pursuit is texture, which exists on the middle palate and lingers through the finish. You get lemongrass, a hint of verbena, white flowers, beeswax, green apple, pineapple and brine. This is a lovely wine, really good. It won gold at the 2026 Tasmanian Wine Show, and it is well deserving of that accolade. The final residual sugar is six grams per liter, and the ferment is arrested when the feeling is that the fruit is in balance with the acidity. 12.1% alcohol, sealed under screw cap.
95 points, Erin Larkin, The Wine Advocate, March 2026.

Ghost Rock Pinot Gris 2025
100 % Pinot Gris, fully ripened to enhance its delicious fruit profile, then gently harvested and directly pressed. 95 % cold-fermented in stainless steel and 5 % in 500 L French oak puncheons until the desired sugar/acid balance was achieved.

‘Pure, pale straw. A powerful yet nuanced portrayal of hallmark Pinot Gris - spicy pear, honeydew melon, and green apple. Deliciously lush on entry and in the mid palate, whilst our region’s lively acidity delivers freshness, length and structure.’ Justin Arnold, Winemaker.

2025 The 2025 Pinot Gris is floral and musky on the nose, with notes of white peach, Geraldton wax flower, elderflower, pink musk sticks and lemon curd. The wine is rich and flavorsome; it carries a nuttiness that is very pretty, which is perhaps contributed by a portion of this wine being wild fermented in old oak and then blended back into the main component, which is handled in stainless steel. I like the winemaker Sierra Blair; she is intelligent and thoughtful, and I think her attention is turning to Pinot Gris as her next project to approach at Ghost Rock. Pinot Gris is an interesting proposition for Tasmania. In the main, the grape performs very well here, and it is wildly agile in the winery, lending itself to a variety of picking windows and fermentation/maturation vessels and being able to handle extra manipulation like skin-contact time with aplomb. In short, it holds great promise, and I already look forward to what Sierra is going to offer us in coming vintages. It does currently receive some incidental skin-contact time via the deliberate decision to machine harvest (fruit is naturally crushed in this way, so there are batches that sit on skins for six to eight hours). Long story long, I like it. 13.8% alcohol, sealed under screw cap.
92 points, Erin Larkin, The Wine Advocate, March 2026.

Ghost Rock Chardonnay
100 % Chardonnay from the Bonadale, Oulton, and Filles vineyards, where the vines were pruned to 20-25 buds for optimal fruit-to-vine ratios. The hand selected fruit was pressed while still cold, with high solids retained to promote texture and complexity. A mix of wild and inoculated ferments was chosen to gain a full spectrum of flavour. Following alcoholic fermentation the wine underwent partial malolactic and regular lees stirring. Matured in 30 % new French oak barriques for 9 months. Bottled unfined, so vegan friendly.
2024 13.2 % Alc/Vol; 3.28 pH; 7.5 g/L TA.

2024 The 2024 Estate Chardonnay is nutty and yellow-fruited aromatically, with peach, star fruit, lemon balm and brine. In the mouth, the acidity is classic Tasmania, which is to say intense and saline, and it penetrates all aspects of the palate. This wine is focused, and despite the warmth of the season, there remains a green edge to the phenolics, which contributes shape and complexity to the wine, balancing the ripe fruit flavors and complementing the acidity. Lashings of crunchy green apple are woven throughout all aspects of the wine. It was barrel-fermented and then inoculated in stainless steel, with partial malolactic fermentation, and élevage in French oak. 13.2% alcohol, sealed under screw cap.
92 points, Erin Larkin, The Wine Advocate, March 2026.

‘Pale gold. A fresh expression of cool climate Chardonnay. Lemon zest, kaffir lime, apricot, wet riverstone and chalk.. Deliciously moreish acidity drives the palate. Zesty and food friendly, with a subtle oak structure with plenty of length.’ Justin Arnold, Winemaker.

Ghost Rock Pinot Noir
2024 100 % Pinot Noir including eight different clones sourced predominantly from estate vineyards on the southern sides of the road, La Filles and Iris. The ferments were predominantly wild ferments with some batches seeing a few days cold-soak. All ferments were hand-plunged twice daily. Matured in 35 % new French oak barriques for 11 months. Bottled unfined and unfiltered, so vegan friendly.

’Dried cranberry colour. Crushed stone reduction notes lifts flavours of spice and fruit out of the glass. Cinnamon, clove, plum, raspberry, and cherry. This vintage produced a mid-weighted body that is delicate and elegant. Savoury spices are kept fresh on the palate by a balanced and lively natural acidity.’ Justin Arnold, Winemaker.

Ghost Rock Pinot Meunier
2024 It may come as little surprise that in a land where Pinot Noir is the natural fit, Pinot Meunier also thrives. While I was in Tasmania in January 2026, I had a number of excellent Pinot Meuniers, and I remain both interested in and supportive of the variety in this place. So here, the 2024 Estate Pinot Meunier leads with incense spice, graphite, red berries and white flowers. In the mouth, the wine is supple and fine, with layers of flavor and fine, dusty phenolics, which shape the wine. Despite being abundantly blessed with fruit weight, this is not a stylistically fruit-driven wine. Rather, it is spicy and diaphanous and lingers through the finish. It's just as good Pinot Meunier should be. 13.5% alcohol, sealed under screw cap.
94 points, Erin Larkin, The Wine Advocate, March 2026.

SINGLE VINEYARD RANGE

Each year, the seven Ghost Rock vineyards compete for the honour of being bottled as a Single Vineyard wine. The Chardonnay and Pinot Noir fruit is picked, fermented and matured separately, by vineyard source. Each parcel is treated individually in deference to its particular characteristics before the stand-outs for the year are selected and bottled as Ghost Rock Single Vineyard wines.

Bonadale Chardonnay
Planted in 2010, the Bonadale Vineyard is Ghost Rock’s highest and most sun-exposed site. Despite its sun exposure, the ripening season in this vineyard is elongated due to the consistent presence of cooling ocean breezes. Broadly speaking, this manifests fruit of elegance, sophistication, and structure. Fruit for this wine was selected strictly from clone I10V1, which is a pure expression of Chardonnay. Vines were heavily de-leafed prior to veraison to maximize UV exposure and air flow.

2023 The fruit was gently pressed and settled in tank before being racked to barrels at 250 NTU (turbidity). It was barrel fermented in 30% new French oak and malolactic fermentation was encouraged, but then arrested at 50% completion. The wine was then left to age in barrel, with occasional lees stirring. 13.1 % Alc/Vol; 3.2 pH; 8.3 g/L TA.

‘All the single site wine is tasted and then worked out if it sits in a single vineyard wine or not, each year. This one made it. It sees 30% new, French oak. Succulent, vivid portrait of chardonnay. Nectarine. Apricot. Green apple. Nashi pear. Touches of cinnamon, cardamom, sage-butter. Core of limey, granular acidity. Drives with great energy, good concentration yet freshness with a long trail of saline minerality. This drinks with ease, interest and deliciousness. Drink 2024-2032.’ 94 points, Mike Bennie, The Winefront, April 2024.

Oulton Chardonnay
The Oulton Vineyard is our lowest and most protected – a place where ripeness isachieved via some of the most idyllic growingconditions. Fruit for this wine was selectedfrom the 95 clone. Vines were shoot thinnedearly in season, and de-leafed prior to versionto maximize airflow. Winter pruned to 3 armarched.
2024 This wine was gently pressed to tank andallowed a light settling before being rackedto barrel at high turbidity. It was barrelfermented at 30% new French oak from ourfavourite coopers. Following primaryfermentation, barrels were kept warm toencourage a partial malolactic fermentation,which was then halted at 2.25 g/L or about50% completed. The wine was then left to age in barrel, with occasional lees stirring. 12.6 % Alc/Vol; 3.14 pH; 8.1 g/L TA.

2024 The 2024 Oulton Chardonnay is saline and layered with white flowers, crushed shells and almond meal. In the mouth, the wine is piercing, saline, nutty and fine, lacy almost, with macadamia nut, walnut, some fresh picked curry leaves and waxed cheese rind. This is interesting and curvy without being round. It has some gently sweet scraped vanilla pod notes, with ginger spice and tatami mat. You can't accuse this of being boring, and in this wide world of wine, that is a huge compliment. 12.8% alcohol, sealed under screw cap.
93 points, Erin Larkin, The Wine Advocate, March 2026.

Bonadale Pinot Noir
Planted in 2010, the Bonadale Vineyard is Ghost Rock’s highest and most sun-exposed site. Despite its sun exposure, the ripening season in this vineyard is elongated due to the consistent presence of cooling ocean breezes. Broadly speaking, this manifests fruit of elegance, sophistication, and structure. Fruit for this wine was selected from the 777 and 667 clones in equal amounts. These were the ripest parcels of Pinot Noir fruit from within the vineyard. Vines were heavily de-leafed prior to veraison to maximize UV exposure and air flow.

2023 Fruit was 100% destemmed and allowed to ferment spontaneously. Hand plunged daily and pressed when dry, the wine was matured in 33% new French oak, racked off lees in the summer, and bottled after 10 months of maturation. 13.6 % Alc/Vol; 3.8 pH; 5.3 g/L TA.

2023 ‘The single sites of Ghost Rock get blind tasted and classified, separated, then shuffled to work out if they end up as these single site designation wines. Rigorous stuff. The idea is to pick the two blocks that are distinct, but bookends of the spectrum that make up the Estate Pinot Noir wine. Cherry, cranberry, raspberry fruit profile with this guttural, game meat, turned earth, garam masala spice with granite and slate-like mineral qualities and a swish of Italianate tannin, al dente and puckering. A little sweetish, fruity, red balsamic lift, a charm in the mix of the more elemental elements. Vibrant expression, good for going longer in cellar too. Drink 2025-2033.’ 93+ points, Mike Bennie, The Winefront, April 2024.

Iris Pinot Noir
Planted in 2015, the Iris vineyard is one of the windiest, most exposed sites on the property. The wind forces the berries to produce thicker skins as a defence mechanism, thus creating deep coloured wines with excellent structure and ageing potential. Iris has been producing Pinot Noir of incredible power and concentration over the last few seasons, but during the blind classifications of the 2024 wines, this batch stood out amongst its peers as one of the best, thus launching it into Single Vineyard status for the very first time.

This wine is a single clonal selection, from the 777 clone which preforms exceptionally well on this site. The grapes were destemmed and allowed to ferment spontaneously. Once fermenting, it was plunged twice daily until dry, when it was pressed and sent to a barrel selection with 35% new French oak. Malolactic fermentation completed at the start of spring. The wine was racked and blended and sent down to oak again for further integration and aging. It was bottled unfined and unfiltered.
14.3 % Alc/Vol; 3.63 pH; 6.1 g/L TA.

2023 ’This is the first time this vineyard has made the Single Vineyard designation. Clone 777 is the base of this vineyard. About 35% new oak. Sappy, chewy, fleshy, dark cherries, Black Forest cake, salted liquorice, dark chocolate and minty herbal notes. Pulpy in texture with a rumble of hazy, smoky tannins. Finishes bright, blood orange fresh and pleasing bitter. It feels a little hands off the wheel in the best sense, expressive, vibrant and deep. Charisma plus. Drinkability too. Drink 2024-2035.’ 94 points, Mike Bennie, The Winefront, April 2024.

Climat Pinot Noir
Planted in 2014 and converted to Organics in 2019. The only such vineyard on the estate. Its sheltered, northern slope and well-drained loam over sand soils provide the ideal conditions for outstanding Pinot Noir viticulture. The clonal mix for the 2023 vintage was D5V12 (52 %), 777 (23 %), MV6 (13 %) and D4V2 (12 %).

Clones were individually picked on ripeness and fermented in two separate lots. They were wild fermented with zero additions. Hand plunged twice daily, pressed when dry. Wild malolactic fermentation completed in the spring, creating a deeper coloured and layered wine. Aged exclusively in all 1-year-old French oak barrels. Sulfur was the only addition, added at bottling.
14.1 % Alc/Vol; 3.69 pH; 6.7 g/L TA.

2023 ‘There are seven single vineyards of Ghost Rock, per se, this is one of them, and it gets made each year. Wild ferment, no additions, no filtering and no fining, a touch of sulphur for preserving. Organic farmed. It’s got softness and spread, a suppleness and flow, dark cherry, earthiness, sappy botanical elements, a touch of game meat and woody-savoury elements. It’s so pure and yet rich, a generosity in its layers of flavour, aroma, texture. It’s got a faint core of crushed rock minerality too. A wild streak, perhaps, lending charm and personality. I love this. Drinkability and complexity, with purity, hand-in-hand. Drink 2024-2030.’ 95 points, Mike Bennie, The Winefront, April 2024.

2024 The fruit for the 2024 Climat Pinot Noir is grown in an organically farmed vineyard, although the wine is not certified as such. Aromatically, the wine is savory, with leather and autumn leaves, cocoa and mulberry. In the mouth, the wine is shapely and textural, with the whole-bunch aspect clearly delineated, and it's a little sappy in character. Scratched orange peel, licorice, Campari spice and mountain herbs abound. It's an interesting wine. 13.8% alcohol, sealed under Diam and wax. 93 points, Erin Larkin, The Wine Advocate, March 2026.

La Filles Pinot Noir
Planted in 2014, La Filles is our lowest, most sheltered vineyard. Intuitively, fruit from this vineyard is some of the earliest harvest. This is in opposition to the Bonadale Vineyard. Soil profiles are loam/clay over sand bases, akin to that of the Climat Vineyard, which it neighbours (but sits much lower than). It’s long, flat North/South rows make for consistent, warm growing conditions which translate into intense, deep aromatics within its fruit profile. Clones for this wine were an even split of 777 + 114.

2024 I first tasted the 2024 Le Filles Pinot Noir at the Tasmanian Wine Show exhibitor tasting, where I was deliberately searching for wines that I had not seen or tasted before. It was a successful pursuit, as many of the producers—Ghost Rock included, via this wine—within this wider Tasmania report are as a result of me tasting and enjoying their wines at that tasting. So here, the nose leads with pomegranate molasses and raspberry pip, dark fruit and spice. The wine is darker and more intense here than the estate Pinot, yet it is inherently fresh and detailed as well. The wine is ripe, courtesy of the warm season, and it shows real power and depth due to that. This is a very good wine. 13.4% alcohol, sealed under Diam and wax.
94 points, Erin Larkin, The Wine Advocate, March 2026.