Before setting up Substrata, Tom and Ben spent the 2018 harvest volunteering on organic and biodynamic vineyards in Australasia.

We’ve compiled a case of six wines from five vineyards on which we volunteered, so you can join us on our sentimental journey through New Zealand and Tasmania.

Richmond Plains, Sauvignon Blanc 2021 (£17.50)

The first certified organic Sauvignon Blanc from New Zealand. From Nelson, Marlborough’s smaller, cooler and wetter neighbour. Flavours of citrus, gooseberry & nettle.

Walnut Block, Nutcracker Chardonnay 2019 (£21)

Hand harvested, wild-fermented and barrel-aged Chardonnay from Marlborough. Gutsy in style, with notes of apricot, lemon and struck match.

Churton Natural State Field Blend 2021 (£23)

Wild-fermented field blend of Sauvignon Blanc, Viognier and Petit Manseng from a biodynamic vineyard in Marlborough. Bold tropical aromas of mango, passionfruit and guava.

Terrace Edge, Syrah 2015 (£30)

Two-times gold-winning vintage, and a seriously meaty Syrah from a small family producer in Waipara, North Canterbury. Hand-harvested from a steep north-facing slope. Flavours of blackberry, bacon and smoke.

Terrace Edge, Pinot Noir 2018 (£29)

Burgundian in style, striking a great balance between fruity and savoury character of Pinot Noir.Notes of raspberry, cherry, vanilla and earthiness.

Lubiana, Riesling 2020 (£26)

Biodynamic dry Riesling from the Derwent Valley, near Hobart, Tasmania. Taut and mineral in character, but with some enticing aromas of apricot and quince.