Tell us your story / where are you in Tasmania and why?
We’re a small producer in a special place: Tamar Valley, cool climate wine country.
Our seven hectare vineyard is on a north facing slope that is bathed in sunshine during the growing season and cooled by maritime breezes from Bass Strait. Without the threat of frost, the vines thrive in sandy, loamy soil.
In 2017 we built Tasmania’s first 100% solar powered winery. This is an exciting progression in the Moores Hill story, giving winemaker Julian Allport a space to craft our wines on site.
Julian studied and worked in several wine regions in Australia and the US but Tasmania stole his heart. The allure of making cool climate aromatic whites, Sparkling wine and Pinot Noir was irresistible.
What are three things we need to know about Tasmanian wine? What makes it unique?
The Tasmanian industry is really small, relatively young (i.e. not much historical baggage) and already has a reputation for wines of high quality. The pressure is on to keep all these things working for us, so we need to keep producing really high quality wines that live up to the hype.
There is no other region in Australia that can consistently produce high quality sparkling, Riesling, Chardonnay and Pinot Noir like we can in Tasmania.
Tasmanian wines might seem more expensive that other Australian wines, but when you compare prices with comparable regions in the world – Burgundy, Central Otago, Oregon, they are excellent value.
What is unique about your region (in general) and what impact does that have on your wines?
The Tamar Valley’s moderate climate is free of extremes in temperature. Mild spring and summer temperatures with warm autumn days and cool nights allow the grapes to ripen slowly and evenly, resulting in maximum varietal flavour development. This is achieved without losing that essential natural acidity that gives wine varietal character, perfect ripeness, elegant structure and natural balance.
Tasmania is a special place. What is the absolute ‘must do’ when people visit? (aside from seeing you!).
If you like cheese, you must go to Pyengana Dairy in north east Tasmania. Apart from making the best vintage cheddar in Australia, you can sit and watch the happy cows wander up to the automated diary when they are ready to be milked, while you drink a milkshake made with milk from those very cows. A true, magical paddock to plate experience.
Picking one of your wines, what is the best Tassie food match with it?
Take a bottle of Moores Hill Riesling, go down the The Gulch at Bicheno and get some fish & chips. Sit down by the water and tuck in.