
Ghost Rock Supernatural Cellar Rat Amber 2023 - Tasmania
Alc: 13.5%
Closure: Screw Cap
Bottle size: 750ml
Cellar Rats are the heart-beat of the winery. The bounce in our step. The shoes in our shuffle. They're the next generation of stars who are given their chance to make their mark whilst at Ghost Rock. They are the budding winemakers given the chance to create Cellar Rat each year. 2023 Cellar Rat was orchestrated by Mendoza native Giovana Cutuli.
Pinot Gris + Gewurtztraminer co-fermented on skins, to create a textured, layered, giving wine.
Our notes
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Producers notes
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.'
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