Tasmania’s winemakers have a penchant for challenging the status quo – conventional wisdom told Tassie’s producers that wine wasn’t going to be their thing (the climate was too cold, and too unforgiving).
Countless false starts and failed experiments went into refining the way its makers grow and craft wine on this tough little island – and they certainly punch above their weight.
The wine growing environment in Tassie is equal parts hostile and obliging. Rocky outcrops can challenge the hardiest of vine roots and the most committed of grape growers, while ancient soils can vary wildly from one side of a creek to another. But for those willing to work with it, this little island on the edge of the world offers rewards with a depth and diversity of characteristics unimaginable in other wine regions. There’s a mild chill in the clean, Southern-Ocean-fed air, allowing grapes to gently and slowly ripen – perfect for elegant, intensely flavoured and aromatic wines. Tassie’s wine producers are rebellious by both definition and necessity, and that spirit of having a go has earned them a whole lot of respect, not to mention a plethora of shiny stickers on bottles.