TASMANIA IS IN Ricky Evans blood, so when he left the island to head to university he knew he’d be back. It may have seemed in doubt when he finished at the University of Adelaide and travelled even further away – but this journey was all about searching for the best techniques to apply at home.
The boy who was born in the Tamar Valley is now making his mark with Bay of Fires and his own label, Two Tonne Tasmania. Daniel Whyntie spoke to Evans about the future of Tasmanian wine and his place in it.
It’s not so easy to escape Van Diemen’s Land; especially when it’s got everything you need to make your dreams come true. When Evans left his home state to go to University he did it without a clear idea of what his future would look like.
He knew he wanted to do something practical, hands on, perhaps agricultural science?
“I probably would have headed down that path. Who knows, I may have double backed into viticulture in the end,” Evans said.
He had worked on a winery as part of his high school work experience but made the choice to study winemaking more by default than design.
“When I was at school, I was like many, didn’t really know what I wanted to do,” Evans said. “I got into the Adelaide course, and I was lucky, because I loved it from the first day. I met great people, and keep continuing to do so, this is why I’m still doing what I’m doing.”
Since then he has found a whole new appreciation for a region with unique characteristics and rich with resources, experience that came to fruition in 2013 when he bottled his first Pinot Noir. There’s nothing easy about starting your own label, especially while working full time as a winemaker at Bay of Fires, based at Tamar Valley.
Evans’ label Two Tonne Tasmania (TTT) began in early 2013, a simple and literal name that reminds Ricky of what his wine is all about; small parcels of fruit from the land he loves.