Here are five wines from top producers in Tasmania. From pinot noir and chardonnay to vintage sparkling – the south has an embarrassment of riches. Add these to your list.
Winemakers Anna Pooley and Justin Bubb say: This is a wine of purity and persistence, from our original vineyard planted in 1985. It speaks volumes about our Cooinda Vale site and has been handled in a way which accentuates the site’s terroir.
Food pairing suggestion: Dry-aged Milawa duck with lentil and truffle served alongside pommes frites with an absurd serving of aioli.
RRP $75 | Drink to 2042 | pooleywines.com.au
Winemaker Jonathan Hughes says: Our Mewstone vineyard always provides fruit with incredible concentration and depth. The winemaking process is very hands off to allow the quality of the fruit to express itself.
Food pairing suggestion: Think earthy mushrooms, rich pasta dishes, and gamey meats.
RRP $70 | Drink to 2032+ | mewstonewines.com.au
Winemaker Liam McElhinney says: 2019 was a riper vintage here in Tasmania. As a result, this wine is really open weave and generous from the get go. Our winemaking was slightly more oxidative in 2019, and the wine has instant appeal in the glass.
Food pairing suggestion: This wine has a lot of personality and can handle really robust flavours. Try it with Cuban pork – it’s basically pork shoulder marinated and slowly cooked with loads of mango, cumin and fresh coriander. The flavours suit the pithy, zesty citrus and grilled cashew elements of the chardonnay.
RRP $75 | Drink to 2027 | lowestoft.wine
Winemaker Frieda Henskens says: I love the detail, suppleness, elegance and layered complexity of this wine – I tend to low dosage and long elevages, we disgorged this after seven years on yeast lees. Preserving the natural finesse of this wine called for a very light touch with a dosage of only 2.5g/L residual sugar, which in turn required a further two years under cork before release to achieve the flow of flavours and texture across the palate.
Food pairing suggestion: Serve chilled at 8–10 degrees with grilled, fresh white-fleshed fish, salt-crusted pork or tofu, crumbed mushrooms, or with a board of Tasmanian cheeses.
RRP $94.99 | Drink to 2030+ | henskensrankin.com
Cellar door manager Ian White says: This limited-release Clover Hill Vintage Riché is crafted using the methode traditionelle techniques. It is an assemblage of 61 per cent chardonnay, 33 per cent pinot noir, and six per cent pinot meunier – the classic trinity of grape varietals. Separate parcels are aged in small French oak barriques and large format French oak foudres to develop layers of complexity. After tirage it's given a higher than usual dosage (17.9 g/L residual sugar) to create a rich, balanced palate.
Food pairing suggestion: The Vintage Riché works as a rich aperitif with pâté or smoked salmon. Then return to the Riché for dessert to complement summer berries and panna cotta, tarte tatin or quince tart.
RRP $55 | Drink to 2026 | cloverhillwines.com.au
Learn more about Tasmania in our essential guide.
This article was produced by Halliday Wine Companion in partnership with the featured wineries.
Top image credit: Clover Hill.