Priory Ridge Vineyard

Priory Ridge Vineyard

Priory Ridge Vineyard

Priory Ridge Vineyard, in the St. Helens district, was established in 2008 by Julie and David Llewellyn.

The vineyard is situated in the farming hamlet of Priory, just north of St. Helens and borders the George River.

The property has been in Julie’s family (Reids and Cliffords) for over 125 years and was previously worked for cropping and raising sheep.

A boutique vineyard in every sense, consisting of six hectares of north facing slopes, the rich Devonian Granite soil transfers a special ‘terroir’ to the vines. This special location produces aromatic whites and full-bodied reds, packed with character and flavour.

Priory Ridge Wines varieties include Pinot Noir, Pinot Gris, Sauvignon Blanc and Chardonnay.

Julie and David accredit their success in viticulture to the support and
encouragement of friends in the Tasmanian Wine Industry and to the
commitment of their local and loyal workforce from the St. Helens area.

Priory Ridge Wines MOTTO: “OUR GRAPES – HAND -PICKED – OUR – WINES”.

Julie (nee Reid) was born and raised in St. Helens and had a successful career in teaching, in particular, Food Technology and working with Special Needs students.

David was born and raised in St. Marys. From a successful career in electronic engineering, he went on to be elected to the Tasmanian Parliament in 1983. Amongst his many portfolios he served as Minister for Primary Industries and Deputy Premier of Tasmania.

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MARION BAY – FREE RANGE CHICKEN

MARION BAY – FREE RANGE CHICKEN

MARION BAY – FREE RANGE CHICKEN

Grown in the green pastures of Tasmania

If you have purchased an Ingham Chicken, you can be assured there are no hormones or steroids used in it’s production. Ausralia’s largest poultry supplier

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Scottsdale Pork

Here at Scottsdale Pork in Tasmania’s northeast we take farming seriously.

That’s why we are constantly checking that our paddock born piglets have plenty of straw for warmth on frosty mornings.

That’s why we are out there any time of the night and day ensuring our pigs are nourished and sheltered.

That’s why we raise them from four weeks in eco barns to protect them from the elements.

That’s why we mix our own feed with the freshest, natural ingredients.

And that’s why we provide pure water for our pigs, pumped straight from the Forester River every day.

Because we believe you can taste the difference, and witth 25 years’ experience, we know.

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Here at Scottsdale Pork in Tasmania’s northeast we take farming seriously. That’s why we are constantly checking that our paddock born piglets have...

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PYENGANA PREMIUM MEATS

Pyengana Premium Meats was established in 2009, on the farm of Ged and Tara Nicklason, to supply high quality beef and lamb to the local community....

PYENGANA PREMIUM MEATS

PYENGANA PREMIUM MEATS

PYENGANA PREMIUM MEATS

Pyengana Premium Meats was established in 2009, on the farm of Ged and Tara Nicklason, to supply high quality beef and lamb to the local community.

The farm was originally settled in 1886, and is owned and managed by the fourth and fifth generations of Nicklason’s. With almost 135 years of nurturing and caring for the land and stock in their blood, Darcy and Ged have a strong affinity and love for their land and animals. This is reflected in the quality of our product, and the ongoing support and positive feedback of our long time customers.

As part of our focus on sustainability, low food miles of our product are important to us. Our livestock not transported long distances or stressed in sale yards full of strange noises which allows us to consistently produce high quality meat. Our aim is to become carbon neutral by 2025 and produce red meat whilst enhancing and caring for our natural environment.

This is being achieved, through implementing farm management systems with a strong focus on regenerative agriculture practices. Regenerative agriculture aims to enhance soil health as well as plant and insect diversity. We do this by using natural biological inputs, whilst maintaining healthy and productive pastures and stock.

The beef and lamb produced are bred, born and raised right here in the lush hillsides of Pyengana. They are tended and cared for daily using low stress stock handling methods, to ensure that they are happy and content. The wellbeing of our animals is very important to us as they complete the circle of life, and continue to sustain our family farm for future generations.

Angus and Murray Grey are our breeds of choice when it comes to producing tender juicy beef. Our lambs are produced from Corriedale ewes, joined to White Suffolk rams. The offspring produced using hybrid vigour and meat breed genetics to grow tasty, tender fine grained lamb.

Since 2015 we have supplied East Coast Providore at St Helens with beef and lamb, direct from our own farm processing facility. Garry and his team, are experts butchers, who produce a diverse array of products, from a thick sliced eye fillet steak, to one of Kate’s delicious lamb and stout pies.
A visit to the EC Providore is a must for all.

 

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Here at Scottsdale Pork in Tasmania’s northeast we take farming seriously. That’s why we are constantly checking that our paddock born piglets have...

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