Wine Lists

Tasmanian wines to try

By Halliday Promotion

17 Jul, 2022

Here are five standout cool-climate examples from across Tasmania.

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.

2021 Pooley Cooinda Vale Pinot Noir 

2021 Pooley Wines Cooinda Vale Pinot Noir

Abounding complexity and energy in the glass. An intricate display of autumnal aromas with oud perfume, port royal tobacco, orange rind and sour cherry. The palate is lifted with continuing notes of sour cherry, red currants and poached strawberry underscored by dried herbs, amaro and a wisp of smoked white pepper. Caressing tannin, delicate weight and elating length on the finish.

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 |

2021 Mewstone Pinot Noir

2021 Mewstone Pinot Noir 

Perhaps the most elegant vintage of Mewstone to date. This wine displays red fruits, brambles and earthy tones. Its tannins are fine, the flavours are delicate and the mouthfeel is exceptional. Grapes grown at Mewstone vineyard were hand picked across March and April at an average of 12.5 baume. They were naturally fermented with 30 per cent whole bunch. They received minimal pump overs before being pressed after 21 days. They were matured in French oak (40% new) for 10 months.

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+ |

2019 Lowestoft Best Barrels Chardonnay

2019 Lowestoft Best Barrels Chardonnay 

Bright citrus, ruby grapefruit and lime zest, bounce from the glass. Secondary notes of grilled lime, cashew and lightly toasted brioche take on the best supporting actor role – generously flavoured with just the right amount of zippy Tasmanian acidity to hold it all together. 

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 |

2012 Henskens Rankin of Tasmania Vintage Brut

2012 Henskens Rankin of Tasmania Vintage Brut 

An intriguing wine – light, fresh, and delicate with notes of blossom, freshly cut lemon, stone fruit, acacia and ground almonds. Despite being 10 years old, it's showing just a hint of autolysis as savoury, fresh biscuit and pastry dough aromas. The texture is lightly creamy with a long, dry characteristically saline finish.

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+ |

2016 Clover Hill Vintage Riché

2016 Clover Hill Vintage Riché

The Vintage Riché displays a bronze hue, delicate bead and persistent mousse from nearly four years on tirage. The nose displays citrus and red berries, with a hint of toasted brioche. The palate has a lovely, rounded structure due to the increased dosage. Creamy and moreish, it still retains a drive of natural acidity from our cool Tasmanian climate and chardonnay-dominant house style. Delicate with depth and texture from a higher dosage and time on lees, this wine will drink well now and age for up to 10 years.

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 |

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.