Halliday Wine Companion has complied an overview into Tassie wine, and for those who want to expand their wine knowledge on our prized isle, it’s a great place to explore our island.
It’s the coldest wine region in Australia, prized for its top riesling, pinot noir and chardonnay. Adding to that bounty, Tasmania is also spoilt with some of the cleanest air on the planet, abundant natural beauty, and super-fresh produce to pair with its crisp, elegant wines.
Our island state has fast made a name for itself as an Australian wine superstar, with many winemakers moving from the mainland to secure coveted vineyards or now sourcing its famously pristine fruit. From the Tamar Valley’s lush, winding landscapes to the postcard-perfect East Coast, quality abounds.
Tasmania’s sparkling wines are globally renowned, and restaurants and retailers highly regard its pinot noir, chardonnay and riesling. The only catch is that these wines are in limited supply, and not all of them make it across the strait. This last point is an important one. The demand for Tasmania’s wines means an higher-than-average price, making it one of our most premium regions.
Add to that art, food and nature that people make the pilgrimage to experience, and Tasmania provides an inspiring backdrop to some of Australia’s most exciting wines.
Tasmania has a surprisingly long winemaking history. In fact, according to James Halliday’s Wine Atlas of Australia, the first vines in Victoria and South Australia came from here, from Port Arthur in the south. Bartholomew Broughton planted Tasmania’s first commercial vineyard as far back as 1823, and by 1865, there were 45 varieties in the ground. Soon after, though, winemaking activity all but ceased, “due in part to the gold stampede on the mainland”, and it didn’t kick off again for nearly 100 years.
Tasmania’s modern winemaking history begins in the mid-1950s, with the Hydro-Electric Commission providing two of its pioneers – Jean Miguet, who planted the first vines in the north, and Claudio Alcorso, who followed two years later with Moorilla in the south.
Today, there is a mix of producers who call Tasmania home, from family-run wineries to new wave producers and large corporate brands. For Australia, Tasmania has become the winemaking hotspot of the 21st century, and people are vying for a piece of the pie. However, the competition for this hallowed land has prevented all but a few from moving in, keeping Tasmania’s reputation as a premium space safe.
Coal River Valley
Right near the Hobart Airport, the Coal River Valley is interesting in that it’s much drier than other parts of the state. Add to that sandy soils, and it’s a great environment for aromatic varieties, particularly later-ripening types. As well as the classics, cabernet sauvignon does well here.
Northern Tasmania
Northern Tasmania accounts for more than half the state’s output, and according to James, has “terroir and climate as diverse as southern Victoria, ripening every variety from chardonnay and pinot noir to shiraz and cabernet sauvignon”.
Tamar Valley
This subregion is responsible for the largest part of Tasmania’s wine production, with a more temperate climate than other areas of the state. While it still produces Tassie classics such as sparkling and pinot noir, its combination of warmer weather and clay-limestone soils means intensely coloured and flavoured reds are also possible.
Pipers River
Not far from the Tamar Valley is the Pipers River subregion, an area described by James as “undulating, forested and green for much of the year”. It makes about half as much wine as the Tamar Valley, and its soils are different, too – red volcanic rather than gravelly. Add to that a cool, Champagne-like climate, and this is a particularly good place for fizz.
Northwest Tasmania
The smallest and newest winemaking area of the north, this pretty spot near the coast is home to a handful of producers making stellar, cool-climate styles. Pinot noir, pinot gris, chardonnay and riesling are just some of the varieties made here.
Southern Tasmania
With the base of Tasmania pointing towards Antarctica, the south is home to the coldest winemaking territory in Australia, and its combined areas make up only around a fifth of the total wine production in the state, producing some coveted limited releases.
Derwent Valley
Home to one of Tasmania’s first vineyards (Moorilla Estate), which is on-site of one of its most famous attractions (MONA), the Derwent Valley offers a range of experiences just north of Hobart. Expect elegant pinot noir, sparkling and riesling from its top producers.
Huon Valley and the Channel
For stunning countryside and inviting farm gates, visit the Huon Valley and areas surrounding the D’Entrecasteaux Channel. This subregion is the southernmost in the south, and super-low yields of character-filled wines reflect the location.
East Coast Tasmania
In terms of its wine production, the East Coast of Tasmania is similar in size to Northern Tasmania’s Pipers River. It has enticing white-sand beaches and picturesque coastal parklands alongside its cellar doors, and lovers of the outdoors will make a beeline for the Freycinet National Park and its much-photographed Wineglass Bay. The combination of the Tasman Sea and lush green country means some incredible produce, too, and you can wade in oyster farms, visit orchards, and enjoy some excellent dining.
