Wine truly sparkles in Tassie

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We love our cool climate wines, and it doesn’t come much cooler than Tasmania.

Home to some of the most pristine wilderness on the planet and around 200 vineyards with a long viticultural history (records date from 1823), Tassie is the home of premium Sparkling wine in Australia and also produces exceptional aromatic Chardonnay, Riesling and Sauvignon Blanc. Premium Pinot Noir is the dominant variety and accounts for around 44 per cent of the state’s plantings.

Seven grape growing areas Tasmania’s wine regions located toward the eastern half of the island – Tamar Valley, North East, East Coast, North West, Derwent Valley, Coal River Valley and Huon/Channel – combine to make up one controlled appellation.

Tasmania’s moderate maritime climate is cooled by prevailing Southern Ocean winds providing conditions free of extremes in temperature that allow the grapes to ripen slowly on the vine, resulting in maximum varietal flavour development and essential natural acidity for freshness and balance. Other varieties that thrive in this climate include Pinot Gris, Cabernet Sauvignon, Merlot and Gewürztraminer.

Believed to have been joined to the mainland of Australia until the end of the last glacial period approximately 10,000 years ago, Tasmania’s reputation as a food paradise completes the epicurean experience with its exceptional cheeses and seafood in particular – yet chocolate, beer, whisky and cider are also popular. Our favourite Tassie combos are a scallop pie with the Leo Buring Riesling and truffle dish with the Coldstream Hills Pinot Noir.

Treat your tastebuds to your own selection process as you tour the east coast’s Freycinet Peninsula from the aqua waters of Wineglass Bay to sweeping views of the pink granite hazards. You may even meet a black swan, Tassie devils, quoll, wallaby, wombat or dolphin along the way. The perfect way to spend a day and raise a glass or two at the end.