Liffey Valley Vineyard — also known as Tasmanian Organic Wines — is a tiny, 2-hectare estate in the village of Liffey, midway between Launceston and Devonport in northern Tasmania. Perched at 300 metres altitude on the eastern foothills of the Cluan Tier and surrounded by native forest, the vineyard has been farmed using organic and biodynamic methods since 1991, with soils that have never been treated with synthetic chemicals. The original vines were planted by Ian Cairns in 1999, and every vine is still tended by hand. Pinot Noir is the signature wine, made in a light, food-friendly Beaujolais-inspired style with minimal sulphur dioxide, and the estate also produces a wine named for Dry's Bluff — the mountain range that overlooks the property.