Discover the exceptional wine behind Tasmania’s cellar doors.

The emergence of the Tasmanian wine industry over the last 40 years is nothing less than spectacular. In the early 1970s, Tasmania had two or three predominantly hobby vineyards. Today it boasts some 260 vineyards, and 89 wineries, and is home to a small but prestigious wine industry that attracts international attention.

Although most are tiny, there are major players such as Tamar Ridge and increasing investment interest from interstate and overseas winemakers keen to take advantage of the cool, but gentle climate with its long, late summer days.

Quality, rather than size and output, is the key feature of the Tasmanian wine industry. Total state tonnage each year is no more than 7000 tonnes, a mere small percentage of the national harvest. But, as local food and wine guru Graeme Phillips observes, that amounts to “10 per cent of the nation’s premium wine”.

 The north and south are the two main wine-growing areas, with Launceston and Hobart being the ideal starting points for each. It’s recommended you take at least a couple of days for serious browsing, tasting (and dining) in each region. Here is a quick guide to what’s on offer in some of Tasmania’s noted wine regions.

TAMAR VALLEY The west bank of the Tamar is a short drive from Launceston and features Tasmania’s largest winery, Tamar Ridge, along with several of the smallest. Quality vineyard restaurants can also be found in the region, including Strathlynn at Ninth Island Vineyard and Rosevears Estate. On the eastern side of the Tamar Valley, take the loop out to Pipers Brook and Pipers River to discover some of Australia’s great sparkling wines. The Janz Wine Room at Pipers Brook needs no introduction to anyone who has tasted Janz. Clover Hill at Lebrina invites visitors to bring a picnic and sample the sparkling on the deck featuring the dramatic backdrop of Bass Strait.

The development and appreciation of wine in the Tamar Valley has spurred an increasing focus on the island’s bounty of fine foods, including cheeses, seafood, berry fruits, quail and lamb. If you’re looking for a French connection on the west side of the Tamar try Velo, which translates to bicycle in French. The Tamar Valley’s oldest vineyard, it’s owned by Michael Wilson, a local cyclist who’s competed in the Tour de France.

THE DERWENT VALLEY

Situated in a stunning riverside location, 15 minutes from the heart of Hobart, is the iconic Moorilla Estate. Established some 50 years ago by Italian immigrant Claudio Alcorso, Moorilla Estate is a celebration of wine, food, music and the arts. Call in for lunch, enjoy a tasting, catch a concert, or stay overnight in a luxury villa furnished with antiquities.

From Moorilla, it’s another short drive to Granton and Lubiana Wines. Steve Lubiana migrated from South Australia to Tasmania 17 years ago and his pinots, chardonnays, rieslings and sauvignon blancs are simply glorious.

THE COAL RIVER VALLEY

With Cambridge as its starting point, the Coal River Valley is a local favourite for vineyard day-tripping. Meadowbank Estate, at Cambridge, is a must-visit for a variety of reasons. The wine is outstanding, and at the restaurant, each menu item is marked with the distance it has travelled to your table – the Barilla Bay oysters have the shortest trip of all at just two kilometres.

Another Coal River Valley vineyard, Domaine A/Stoney Vineyard, is proof of the appeal of Tasmania’s cool climate for serious winemakers. Former Swiss IBM executive Peter Althaus searched the world for a dream location for his own vineyard and decided on the Coal River Valley. He holds no regrets – his sublime wines are in huge demand in Australia, Europe, the US and Asia.

THE HUON VALLEY

Few wine regions in the nation are as laidback as the Huon Valley. Thirty minutes south of Hobart is Home Hill Winery and Restaurant, operated by a mother and daughter team. Home Hill offers outstanding dining in a scenic rural setting. Add to your itinerary Hartzview Vineyard at Gardners Bay, and Panorama on the river edge near Cradoc.

THE EAST COAST

The vineyard experience between Bicheno, Swansea and Orford shouldn’t be missed. Aspley Gorge at Bicheno and Spring Vale at Cranbrook are renowned for their fine pinot noir and chardonnay. At family-owned Spring Vale the atmosphere is friendly and the cellar door exudes an air of history. 

BEYOND THE CELLAR DOOR… A cleansing ale, a locally distilled malt whisky and a liqueur made from native pepper berries … Tasmania has them all, and the obvious place to start is at Cascade, the nation’s oldest brewery. Take a 90-minute tour of the brewery, its historic gardens, museum and tasting room.

Launceston is home to Tasmania’s other premium brewer, J.Boag & Son, which welcomes visitors to its Boag’s Centre for Beer Lovers in the historic Tamar Hotel. A tour gives visitors an insight into the Boag family and the development of the Boag’s brands. The boutique Moo Brew, produced at Moorilla’s micro-brewery at the vineyard at Berriedale, in Hobart, is the latest taste sensation. Introduced less than two years ago, it’s been a runaway success – so much so that Moorilla struggles to meet demand.

Tasmania now exports malt whisky to Scotland, a fact Hobart distiller Bill Lark and his family are naturally proud of. Lark Distillery, located in Hobart’s waterfront precinct, produces single and pure malt whisky, native pepper berry liqueur, gin, vodka, apple schnapps and cherry liqueur.

 

STORY: MIKE BINGHAM. Images courtesy of Tourism Tasmania.