The Wine Front – Campbell Mattinson, The Wine Front “Smells good. Smoky and floral at once. The palate is faithful to this tune, adding cherry and boysenberry flavours, dried herb notes in there too. This is a wine that feels fleshy and textural in a soft way. It’s not abbreviated on the finish but the tannin pulls the even flow of it up a fraction. It remains enjoyable. Smoked flowers, that was what I kept smelling and tasting. It’s good all round. Pretty.”
James Halliday – Hand-picked fruit from the Lower Derwent Valley; up to 25% whole bunches; gentle hand plunging and occasional pumpovers. Matured 10 months in 30% new, large-format French oak. Stunning Derwent Valley pinot noir of grace and beauty. Varietally exact red and black cherry fruits are the theme, amplified and never distracted by skilful, subtle work with whole bunches and French oak. Great potential. Purity, class and joy! - Tyson Stelzer, Halliday Wine Companion 2022
The Wine Front – "It's like a familiar face. Black pepper and cloves, florals and roasted nuts, twiggy spice aplenty, a touch of Mezcal. These characters of course are attached to cherried fruit, bordering on boysenberry and perhaps touching on cranberry too. The point being that it has all the characters you'd hope for in a Tasmanian Syrah, and the fruit profile to match, though it is quite slender, with apple-y acidity, and as a result its quality isn't quite as emphatic as perhaps it could be. But it's still delicious, in its style, and I certainly had no hesitation in taking it from the tasting bench to the dinner table." - Campbell Mattinson (The Wine Front)
The Wine Front – "This is looking good. Squeaky clean, polished, perfumed and fruit-driven, but with enough flying about the edges to give it some breadth. Musk and bubble-gum cherries, sweet spice notes, a foresty element and a creaminess. It feels plush – at 12% alcohol – but then finishes dry. Apart from anything else – it’s delicious." - Campbell Mattinson (The Wine Front)
James Halliday – "I'm really digging Tasmanian gamay. Here from Gerald Ellis' Meadowbank vineyard in the Derwent Valley and made by Peter Dredge. Bright and bouncy in hue with wildflower and spice-flecked plum, cranberry and blue fruits, a crushed riverstone savouriness balanced just so with a nice tension between pure fruit and minerally acid velocity. Vivid, delicious and so easy to drink. Will take a chill easily if you want to whack it in the fridge and take it to the beach for rehydration purposes." - Dave Brookes (Halliday Wine Companion)
James Suckling – "A sappy and snappy pinot noir, crisp and bright, red cherry fruited with some pickled cherry elements, faint clove, some smoky paprika, mint, pleasing bitter amaro characters with flavours and scents matching well. Sits at just shy of medium weight, a potency here no doubt, the spice trail lingering and puckering in the palate, flighty tannins shaping things nicely to a fine chew through the finish. It’s a moody pinot noir, one for fireside and cooler places, which has its worth, and for drinkers of the variety there’s depth and complexity in spades. Nicely done." - Mike Bennie (The Wine Front)
James Halliday – "Having once been more obviously oaky and ambitious, today, this is more compact, restrained, integrated and refined. Almost Burgundian aromas of griotte, lilac and strewn herb. Excellent. The roil of tannins, precise, nicely gritty and rewardingly chewy, demanding further exploration across another glass. I may be underscoring this. A sumptuous mid-weighted pinot of structural refinement and courage. Drinkable now, but best from 2027. Screw cap." - Ned Goodwin MW (JamesSuckling.com)
The Wine Front – Raised in anfora. This is a wild one. Beef pan juices with herbs, cherry and smoked paprika, a bit floral, also some more bucolic cowshed stuff happening. It’s medium-bodied, sour cherry with a bloody character, fresh though, with an excellent terracotta feel to tannin, and a stony and sappy finish of good length, some raspberry juice too. No doubt it will be polarising, though I find it quite interesting to drink. Gary Walsh, The Wine Front
The Wine Front – "Perfume, bright red fruits, a little baking spice and quiet earthiness. It’s sleek and fine-boned, but delivers a good amount of flavour, pure acidity, and particularly good fine emery tannin grip, with a fresh and long finish. Structure delivered with a light touch. You might even call it a sensual wine. I really like it." - 93+ pts, Gary Walsh (The Wine Front)
James Halliday – "Mixed clones; 85% estate, 15% contract grown; 100% destemmed, seven different ferments; matured for 9 months in used foudres and barrels. The bouquet is full to the brim of dark cherry and poached plum; the palate is glorious, fresh and vibrant, with sparklets of spices on a barely obvious film of tannins." - James Halliday (The Weekend Australian)
James Halliday – From the Lower Derwent Valley; hand picked; up to 25% whole bunches; gentle hand plunging and occasional pumpovers. Matured 10 months in 25% new, large-format French oak. Crafted to an almost identical recipe to Lowestoft’s estate pinot, this vineyard delivers a more linear, strict and structured take on the Lower Derwent. Well-focused black and red berry cherry/berry fruits are confidently supported by fine-grained tannins that promise great things in a decade. - Tyson Stelzer, Halliday Wine Companion
Tasmania's unique geographical position, with its cool maritime climate, provides a longer growing season, allowing grapes to mature slowly on the vine. This results in wines with intense flavors, balanced acidity, and a distinct aromatic profile. The island's latitude, similar to the famous wine-producing regions of Burgundy and Champagne in France, offers clues about its potential for premium wine production.
Pinot Noir is one of the stars of Tasmanian wine, known for its elegant structure and depth. The cool climate ensures that these wines have a bright acidity and delicate fruit notes. In addition to Pinot Noir, the region produces outstanding Chardonnay, with its crisp character and nuanced flavors, often compared to some of the finest in the world.
Another remarkable feature of Tasmania's wine landscape is its micro-terroirs. Different parts of the island, with their individual soil compositions and microclimates, give rise to wines with varied characteristics. From the Tamar Valley to the East Coast, each region tells a different story through its wines, echoing the richness and diversity of Tasmania's viticultural heritage. Through a combination of nature's bounty and the diligence of its winemakers, Tasmania has carved a niche for itself as a haven for wine enthusiasts seeking authenticity and excellence.
Tasmanian wine refers to wines made on the island with local grapes. At latitudes between 40 and 44° south, these are amongst the coldest vineyards in Australia, which means that producers champion cold-climate grapes, such as Pinot Noir and Chardonnay. The region is particularly famous for its sparkling wines, made using the traditional method and often compared to Champagne. Tasmania also produces excellent table wine with Pinot Noir, Chardonnay, Riesling and Sauvignon Blanc. Tasmania has a relatively small wine industry, with around 160 wineries and 2300 hectares of vineyards. However, the region has gained a reputation for producing some of the best cold-climate wines in Australia, and its wines are highly sought after, both domestically and internationally.
The most popular Tasmania wines are sparkling wines, mainly those made using the traditional method. Tasmania’s cool climate and long growing season are ideal for producing grapes with high acidity and complex flavours, essential for making high-quality sparkling wines. Tasmania’s sparkling wines are often compared to Champagne and are considered some of Australia’s best. Aside from sparkling wines, Tasmania is known for its Pinot Noir, Chardonnay, Riesling and Sauvignon Blanc wines. These wines are also highly regarded for their quality and are popular among wine enthusiasts. Of course, the region’s producers experiment with other varieties with promising results.
Tasmania produces various wines, including sparkling, Pinot Noir, Chardonnay, Riesling and Sauvignon Blanc. Tasmania’s sparkling wines are made using the traditional method, often with Pinot Noir and Chardonnay, which involves a secondary fermentation in the bottle. This method produces wines with fine bubbles and complex yeasty flavours. Tasmania’s Pinot Noir wines are known for their elegance and complexity. The region’s cool climate promotes high acidity and concentration, essential for making high-quality Pinot Noir wines. Tasmania’s Chardonnay wines are also highly regarded for the same reason. Tasmania’s Riesling and Sauvignon Blanc wines are also popular among wine enthusiasts but there are others, including Pinot Gris, Rosé and Shiraz. These wines are known for their crisp acidity and intense flavour, resulting from the region’s cool climate.
Although one might enjoy a bottle of wine over others, the market has favoured Tasmania’s sparkling wine over other styles. 42 Degrees South Premier Cuvée and Jansz Tasmania Vintage Rosé are notable examples of the category. Tasmania’s Pinot Noir wines are also highly regarded for their quality. Examples include Winstead Lot 16 Pinot Noir, Merriworth Wines Estate Pinot Noir and Kelvedon Estate Pinot Noir. As for Chardonnay, some of the most exciting include 42 Degrees South Chardonnay and Storm Bay Chardonnay. The finest Tasmanian wines come from Pipers River, Tamar Valley, the North West, Freycinet, Derwent Valley, Huon Valley and Coal River Valley. These regions are looking to get their own geographical indications (GI) — as of today, all Tasmanian wines are labels with the regional Tasmania GI. Overall, Tasmania produces a range of high-quality wines, and the best wine for you will depend on your taste and preferences.
Tasmania might be smaller than other major wine regions, but today, it’s widely available. There’s nothing like what the southern island has to offer for premium bubbles and elegant Pinot, Chardonnay or Riesling. Have you tried Tasmanian wine?
We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
Delivery Times
To be able to supply such a unique & extensive range of boutique wines, we don't hold much of the inventory. So with us, there is the added step of receiving the wine from our local suppliers before it is dispatched to you. Most orders are dispatched within 3-6 working days.
Quality Guarantee
Replacement or refund offered if bottles are faulty or damaged. All our deliveries are insured against loss, however you must notify us in a reasonable amount of time.
Sending a Gift
If you would like to include a gift message with your order, please enter that in the order instructions section. We'll print your message in a lovely font on A5 paper. We also won't include the invoice. Tracking will be sent to the email on file.
We aim to have all wines be vintage specific. In the case the listed vintage is out of stock and you note you would like that particular vintage, we will inform you via email for approval to go ahead.
To be able to supply such a unique & extensive range of boutique wines, we don't hold much of the inventory. So with us, there is the added step of receiving the wine from our local suppliers before it is dispatched to you. Most orders are dispatched within 3-6 working days.
Replacement or refund offered if bottles are faulty or damaged. All our deliveries are insured against loss, however you must notify us in a reasonable amount of time.
If you would like to include a gift message with your order, please enter that in the order instructions section. We'll print your message in a lovely font on A5 paper. We also won't include the invoice. Tracking will be sent to the email on file.