Join us on Friday 2 October from 6-9pm where we’ll be bringing local produce, exceptional wine, and storytelling together around the table at 1830 Restaurant & Bar.
This October, Meet the Maker is excited to highlight a Turrakana/Tasman Peninsula boutique vineyard known for its focus on sustainable practices and vine care. In this special Meet the Maker event, expect a multi-course menu by head chef John Churchill paired with Cascades Bay Wines that each tell their own story of care and dedication to place.
Founded by Clinton Mead and Tanya Dalton, Cascades Bay Wines began with a simple goal: to create premium cool-climate wines that express the character of Turrakana/Tasman Peninsula. After spending more than a decade searching for the right site, the couple established their vineyard at Koonya, where maritime influences, long growing seasons and careful vineyard management shape every vintage.
Throughout the evening, Tanya and Clint will share their journey from first planting vines to producing award-winning Pinot Noir, along with insights into life as small-scale grape-growers on the Peninsula. Guests will hear the stories behind the vineyard, the challenges of working with the seasons, and the passion that drives this family-run business.
Located at Koonya on Turrakana/Tasman Peninsula, Cascades Bay Wines is a boutique vineyard founded by Clinton Mead and Tanya Dalton. First planted in 2016, the vineyard produces small-batch wines that reflect the region’s cool maritime climate and unique terroir. Alongside Pinot Noir, the vineyard grows varieties including Chardonnay, Gamay, Syrah, and Pinot Meunier, with a commitment to sustainable farming practices and biodiversity.
Despite its young age, Cascades Bay Wines has earned recognition on the national stage, with its Pinot Noir receiving top accolades at Tasmanian and Australian wine competitions.
The menu below is indicative only and subject to change. A vegetarian menu and options for a range of dietary requirements are also available. Please advise any dietary requirements at checkout when booking, so our chefs can prepare a menu tailored to your needs.
With limited places available and strong interest in the series, we recommend securing your seat early.