Hinton Bay
When Liz and David Brown discovered Hinton Bay was on the property market, the couple were living in Sydney and coming to the end of long careers in retail and finance. Drawn by the property's tranquil water views and a realtor pitch that described it as 'Tuscany on the Tamar,' the Browns decided to see it for themselves.
They visited in January 2025 and completed purchase two months later.
The sea-changers had no previous experience of owning a vineyard. Or working the land. Indeed, they had never even been to Tasmania.
But as owners and operators of a vineyard comprising 6000 vines of Chardonnay and Pinot Noir, the Browns soon made sure that learning the ropes of cool-climate viticulture became a key part of new lives in semi-retirement.
The Hillwood site – north of Launceston on the East Tamar – has a rich farming history. A century ago, it was part of the valley's thriving apple industry.
Orchards were long gone when Hinton Bay founders Tony and Jane Bissett established their 1.0ha vineyard on the Leam Road property in 1989.
Back then, Tasmania was a brave new frontier in cool-climate viticulture. The entire industry amounted to just 200ha of vines. Close to 50 percent of that area comprised new vineyards yet to produce crops.
The Hillwood/Hinton Bay landscape is underpinned by Jurassic dolerite. This breaks down into iron-rich, brown clay loams with good structure and water-holding capacity. Closer to the river, sedimentary mudstones and sandstones make an appearance, along with alluvial deposits laid down by the river system.
It's a complex patchwork quilt of ancient geology and soils that restricts vine vigour. That results in the production of small bunches and small berries – practically ideal for intense flavour concentration in Chardonnay and Pinot Noir.
The Browns' stewardship sees them giving lavish care to mature, dry-grown vines, including P58 Chardonnay (Penfolds clone) and Pinot Noir clones 114, 115, 777 and MV6.
Fresh river breezes and the long, mild growing and ripening seasons associated with Tasmania's cool maritime climate makes the venture well-suited to producing classic barrel-fermented Chardonnay, finely-structured Pinot Noir and crisp dry Rosé.
All fruit is hand-picked and made under contract by Tasmanian Vintners at Cambridge in the Coal River Valley.
The Browns play host to regular Tamar Valley wine tour groups. Tastings and sales of Hinton Bay wines are conducted around the couple's expansive dining room table.
Not quite Tuscany, but no less welcoming and memorable.
Key details:
- David Brown: owner/operator
- Liz Brown: owner/operator
- Pat Colombo: contract winemaker, Tasmanian Vintners
Vineyard/cellar door address:
119 Leam Road, Hillwood TAS 7252
Wine tastings most days. Contact the vineyard for details
Telephone:
+61 (0) 425 805 851
Email:
david@hintonbay.com.au
Website:
www.hintonbay.com.au
Tasmanian viticulture takes place within a diverse mix of soil types and microclimates.
Growing conditions in the Tamar Valley fall under the moderating influence of the river itself. Consider: Eversley Vines (MJT 17.7°C; 1065 GDD) and Evenfall (MJT 18.4°C; 1230 GDD). Coolest vs warmest sites.
Vineyard sites on the Australian mainland are far warmer than those in Tasmania.
South Australia's Piccadilly Valley* (MJT 20.4°C; 1730 GDD) and Macedon Ranges* (MJT 19.9°C; 1365 GDD) in Victoria are regarded as the coolest GIs in their respective states.
Climate data* for Leam Road, 1995-2024:
- Total annual average rainfall: 823mm
- Growing season average rainfall (Oct 1-Apr 30): 377mm
- Average autumn rainfall: 186mm
- Mean January temperature: 18.2°C
- Growing degree-days: 1205 GDD
- Average no of hot days (35°C or more) per year: 0
- Average no of cold days (minimum 4°C or less) Sept 1-April 30: 14
*Source: My Climate View, utilising past data from the Bureau of Meteorology and the European Centre for Medium-Range Weather Forecasts. Funded by the Australian Government.
Last page update: January 2026