Press Release: ‘2025 Winter releases from sustainable, boutique Huon Valley vineyard’
Vignerons, Craig Mundy and Karen Miller, are pleased to release their Two Bud Spur red wines for winter 2025. Two Bud Spur is one of Tasmania’s southern-most, boutique vineyards in the heart of Gardners Bay in the Huon Valley. First planted in 1996, the site produces slow ripening, cool climate wines that reward aging. Craig Mundy and Karen Miller (both marine scientists) first took on Two Bud Spur as a side project, which has since become their focus. They combine their scientific minds, modern technology, and traditional viticultural methods. Their philosophy is to grow pristine, concentrated, low yield fruit to make wines with minimal intervention and ecological impact.
Vignerons
Marine biologists, Craig Mundy and Karen Miller purchased the vineyard in August 2006. They released their first wines under the Two Bud Spur label in 2007.
Over nearly 20 years, they nurtured the once neglected vineyard site. The meticulous program addressed sustainability, pest and disease pressure, soil nutrients, canopy, pruning and trellis improvements. The wines are better for it and generally, the wine-show judges agree. They’ve won more than 15 medals (across Royal Hobart Wine Show, Tas Wine Show, and National Cool Climate Wine Show), making Two Bud Spur one of Huon Valley’s most recognised wineries.
With Craig and Karen’s scientific careers winding down, they have an increased focus on the vineyard, which they are excited to share with visitors to the eco-friendly strawbale winery and cellar door most weekends over summer, with their trusty wine-dogs Rupert and Dusty in tow.
Vineyard
The 2.2 Ha of vines is planted to Pinot Noir, Chardonnay, Sauvignon Blanc, Gewürztraminer, and Gamay. The vineyard aspect is a gentle north-facing slope, at 100 m elevation, on shallow soils overlaying a clay base. A junction of Jurassic Dolerite and Mudstone in the middle of the vineyard provides ideal terroir for cool climate varieties.
Craig and Karen minimise their ecological impact with a range of practices. Conservative irrigation using treated bore water to reduce evaporation. Soil nutrient management with mulches prepared on site and biodegradable products. Regenerating the forest to provide habitat for native wildlife. No synthetic pesticides are used in the vineyard and herbicides are minimised using under vine mowing. Careful canopy management, with organic and synthetic fungicides to reduce disease pressure.
Two Bud Spur Vineyard is one kilometre from Port Cygnet so there is some maritime influence, but due to the southerly location, it’s one of the last vineyards to harvest in Tasmania, providing long ripening to develop complex flavour profiles.
Winemaking
The wines were initially made by pioneer Tasmanian winemaker, Neil Snare, but since 2020, Craig and Karen have taken over winemaking, using traditional winemaking practices, small-batch fermentation and minimal intervention.
Good wine starts in the vineyard; even the name refers to the classic, spur-pruning technique. So, their viticultural practices focus on low yields and intensely flavoured grapes, allowing full expression of site in the fruit, and embracing vintage variation. Through trial and error, they’ve found these wines grown in Australia’s southernmost wine region require time and patience to develop in bottle. So, they hold back all wines in bottle for at least two years, and release only when ready to be enjoyed.
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More info https://twobudspur.com.au/
Cellar door open by appointment (regular hours from Dec 2025).
Email: vinesandwine@twobudspur.com.au Phone: 0429 006 486 Facebook: @twobudspur Instagram: @twobudspur
Technical data attached. Wines are available at cellar door (by appointment) and on the Two Bud Spur website and retailers incl. local outlets Wursthaus Kitchen and Oyster Cove Store. To arrange a phone or zoom call with vignerons Craig Mundy and Karen Miller, for images, or samples, please contact Kim Pearce at Wine Brain, kp@winebrain.com.au, 0413 120 385.