Tell us your story / where are you in Tasmania and why?
We didn’t choose Delamere Vineyards, it chose us. From the first moment we walked into the vineyard, we could almost hear the vines telling us why they were there.

Close planted, on the side of a steep hill, freezing cold. A vineyard that demanded to be managed 100% by hand so you could feel the intent of each and every vine. To make world-class wines that spoke of their place. How could we have ever walked away?

And so, almost a decade on, with our life’s purpose clear in our minds, we’re on a journey to unlock the inherent beauty of this site and encapsulate a part of that story in each wine from each vintage.

Planted to chardonnay and pinot noir, the vineyard produces outstanding vintage and non vintage sparkling wine in three styles, Blanc de Blanc, Pinot Chardonnay and Rose. The sparkling wines are complemented by outstanding single vineyard chardonnay and pinot noir and a pinot nor rose.

What are three things we need to know about Tasmanian wine? What makes it unique?
In Tasmanian there is only 1800ha under vine (2017) so Tasmanian wines are very rare (<1% of Australian production)

Our latitude (distance from the equator) similar to the famous French regions of Champagne and Burgundy makes our region perfect for growing and making cool climate wines.

Tasmania’s Island status provides a maritime influence resulting in relatively low variation in day/night time temperatures, which assists vine production of aromatic compounds.

What is unique about your region (in general) and what’s impact does that have on your wines?
Pipers River area is the one of the coolest areas in Tasmania for grape growing. Fruit ripens 2-3 weeks later than the Tamar Valley, 20 minutes away. Hence it is the dominant sparkling wine production area in Tasmania.

Tasmania is a special place. What is the absolute ‘must do’ when people visit? (aside from seeing you!)
Start your Saturday with the Launceston Harvest Market, pack a picnic and find yourself an adventure on one of ‘Tassie’s 60 great short walks’ and enjoy your picnic under a waterfall in the Tasmanians wilderness.

Picking one of your wines, what is the best Tassie food match with it?
Enjoy a bottle of 2015 Delamere Pinot Noir with a Chard rump of Tasmanian Landfall lamb, with a roasted beetroot and Grandvewe Fresh crumbled cheese salad.

With written permission from Smudge Publishing

Tell us your story / where are you in Tasmania and why?
Bec is the winemaker. With 18 years experience gained in Australia and the US, she is well and truly ensconced in her winery domain. Tim is the viticulturist, a third-generational grape grower and an agronomist with extensive viticultural experience. Their worlds collide occasionally – most often when they go about the business of raising their two young boys. But mostly they stick to their own worlds, with a singular goal in sight – to produce single vineyard wines with personality and character that reflect the place in which they live, Tasmania’s pristine Tamar Valley, and their own personalities, rustic, down to earth, not super polished but genuine and authentic.

The relationship shared by the winemaker and the viticulturist can be fraught with opposing short-term focuses and timing issues, but thankfully, Bec and Tim survive quite happily throughout harvest time, robust winemaking periods and all the bits in between. They are better off for their combined 360-degree view of the winemaking process.

One of Bec and Tim’s shared passions is to create things. They simply love to craft treasures from Mother Nature’s wonderland. They are creative winemakers, pushing boundaries and trying new techniques, but always remaining true to Tasmania’s highly regarded winemaking reputation.

Why? Because you wouldn’t want to be anywhere else.

What are three things we need to know about Tasmanian wine? What makes it unique?

1. Acid – pure, precise, juicy, flinty acidity make Tasmanian wines unique
2. Elegance – restraint where it’s needed, power and when it’s called for, but always with confidence and poise
3. Natural – but not of the natural wine type. Unforced and comfortable in its own skin.

What is unique about your region (in general) and what impact does that have on your wines?
The Tamar River is unique to our region. Our vineyard is located on a peninsula that sticks out into the river, giving us quite a warm (for Tasmania) and humid microclimate. This allows us to make Pinot Noir in a fuller, richer style and allows our whites to develop intense fruit flavours and aromatics along with perfectly balanced natural acidity.

Tasmania is a special place. What is the absolute ‘must do’ when people visit? (aside from seeing you!)
Go for a walk – anywhere! Tasmania is an amazingly beautiful and rugged island. Whether it’s a walk to the iconic gorge in Launceston, a walk around Launceston to admire the heritage architecture, a walk along one of our amazingly pristine (and mostly uninhabited beaches) or a walk in one of the many national parks. There are so many places to explore – just get out amongst it.

Picking one of your wines, what is the best Tassie food match with it?
The Wizard Chardonnay and fresh Tasmanian rock lobster. Simple and delicious

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.

Tell us your story / where are you in Tasmania and why?
House of Arras was founded in 1995, to craft an exceptional Sparkling Wine, equal to the worlds best. Created by Australia’s most awarded sparkling winemaker, Ed Carr, outstanding fruit is sourced across Tasmania’s premium cold climate regions, then meticulously blended & matured, released at their very best.

Bay of Fires was founded upon the vision and spirit of our dedicated winemaking and viticultural team, who believed Tasmania would one day be the pre-eminent region in Australia to produce cool climate wines. Winemaker Penny Jones now leads the Bay of Fires team and together they continue to craft award winning wine, across both the Eddystone Point and Bay of Fires brands.

What are three things we need to know about Tasmanian wine? What makes it unique?
The three things to know about Tasmanian Wine are:
The amazing pioneering spirit of winemakers and viticulturists
Individuality – of the wines, the people and the regions
The quality and the purity of the produce

The climate and the soils is what makes Tasmanian Wine unique. Its climate is significantly cooler than the mainland, with long summer daylight and maritime influences, which are Ideal conditions for long, slow and consistent fruit development.

What is unique about your region (in general) and what’s impact does that have on your wines?
Whilst we source grapes from all across Tasmania, Pipers River is the home of our Cellar Door and this region is amongst our most important sparkling wine grape sources. Pipers River is one of the coolest sub-regions, with moderating winds keeping the daily temperature variation low. It has the highest winter rainfall of all the major grape growing areas in Tasmania.

Tasmania is a special place. What is the absolute ‘must do’ when people visit? (aside from seeing you!).
Aside from visiting us at Pipers River, there is plenty to do in Tasmania. A few suggestions – Visiting Hobart waterfront, driving Ocean Rd along the East Coast, checking out the wilderness in the High Country, hopping on a boat trip to explore the coastline or sampling the amazing produce, wine & spirits that Tasmania is famous for.

Picking one of your wines, what is the best Tassie food match with it?
House of Arras Brut Elite with freshly shucked, Tasmanian Oysters. Nothing better!

Tell us your story / where are you in Tasmania and why?

A shining light on Tasmania’s remote central north coast. Established in 1998 by two true pioneers of the Tasmanian wine industry, Ghost Rock has defined odds to become one of the North’s most awarded wineries.

Finalist – Australian Winery of the Year. Winestate Magazine 2016.

What are three things we need to know about Tasmaniana wine? What makes it unique?
1. Climate
2. Climate.
3. Climate.

What is unique about your region (in general) and what’s impact does that have on your wines?
What’s unique about Ghost Rock is that it’s created its own region. We have an environment that is uniquely, specifically ours, and the wines clearly translate our site to bottle.

Tasmania is a special place. What is the absolute ‘must do’ when people visit? (aside from seeing you!).
Tasmania’s beaches are some of the most stunning, dramatic beaches in the world. Binalong Bay would top the list. Truly breathtaking. Truly worth the journey.

Picking one of your wines, what is the best Tassie food match with it?
The 2016 Bonadale Pinot Noir is made for slow cooked pulled pork.

Tell us your story / where are you in Tasmania and why?
Family owned property since 1875, now managed by the fifth generation of the Lyne family. The property was settled in 1842 and the main household and stable were built from quarried rock using convict labour. The stable is now used as our cellar door.

What are three things we need to know about Tasmanian wine? What makes it unique?

1. Fruit driven wines with elegance.
2. They express their terroir.
3. Many family owned enterprises resulting in passionate, hard working people and the results speak for themselves.

What is unique about your region (in general) and what impact does that have on your wines?
Dry climate resulting in warm days and cool nights: a viticulturist’s dream! fruit impact of the wines here are unparalleled.

Tasmania is a special place. What is the absolute ‘must do’ when people visit? (aside from seeing you!)
Freycinet National Park. Do it by boat…

Picking one of your wines, what is the best Tassie food match with it?
Tassie lamb with our Estate Pinot Noir.

Tell us your story / where are you in Tasmania and why?
Moorilla is an aboriginal word that means a rocky place by the water. The vineyard is now famous as the home of Mona. It’s built on the estate, ten minutes from Hobart, on a small Peninsula that juts out into the Derwent River. You can catch a ferry to get here from Hobart.

We love cool climate wine. It’s why Claudio Alcorso, founder of Sheridan, chose to make wine here and not in the Barossa. He knew it would have be both distinctive and high quality to deserve a place at great reataurants for it would never be a cheap proposition. David Walsh bought Moorilla, in part, because he liked the Pinot noir. We continue the original love affair. We love cool climate wine and a life devoted to making it.

What are three things we need to know about Tasmaniana wine? What makes it unique?
The people are dedicated to making small amounts of interesting, fine wine. Each year the wines change a little; we are surrounded by an ocean that gives a level of consistency yet also vintage variation. When honey presents in our wine, there can exist a distinctive note of our native flora.

What is unique about your region (in general) and what’s impact does that have on your wines?
Tasmania’s cool climate ripens grapes at a pace that preserves perfume. Spices and floral aromas can collaborate with fine tannin. Elegance and finesse are possible.
Tasmania is a special place. What is the absolute ‘must do’ when people visit? (aside from seeing you!).
Find a mountain tarn where your company is a stand of pencil pines instead of people. It’s a different sense of time that has an ancient feel as well as the present

Picking one of your wines, what is the best Tassie food match with it?
Moorilla Muse Chardonnay 2015. It’s an excellent wine for late winter and would like gnocchi with burnt sage leaves and butter!