With vintage now done and dusted and many of the new wines from 2026 resting safe and sound in barrels and tanks around the country, you could be excused for thinking there's not much going on at the moment. Of course, nothing could be further from the truth. Especially in cool-climate Tasmania.
Tasmanian Premium Land isn't exactly the catchiest name for a significant new vineyard project. That's just fine with GO.FARM Australia's Liam Lenaghan. The leading asset management company doesn't do catchy. It does smart. Cutting edge. Big picture.
Play to your strengths. It's an old cliché but one that's good advice when it comes to getting the best out of a team's resources. Nowhere is that more evident in Tasmania's tourism and hospitality sector at the moment than at Bird in Hand's smart new bistro, kiosk and tasting room at Hobart's renowned Royal Tasmanian Botanical Gardens (RTBG).
For a small, quality-driven industry that accounts for little more than one percent of all Australian wine by volume, Tasmania is big on accessibility. Drop by many of our cellar doors and the chances are the hands that pour your Chardonnay or Pinot Noir also grew the grapes and made the wines as well.
When Linda Morice and Vaughn Dell bought the old Golders Vineyard at Pipers Brook in 2005, the couple couldn't wait to settle down and make their own mark on the property. Just 23 years old, Dell had devoted almost half his lifetime to Aussie Rules football.
The recent extended spell of fine, sunny weather in northern Tasmania has been welcomed by wine producers throughout the Tamar Valley and Pipers River districts. With many vineyards likely to have reduced yields this vintage due to the cool, damp and very windy months of spring and early summer, audible sighs of relief are being heard.
There are few times more stressful in the life of a winemaker than the last couple of weeks before vintage. Right now, Jeremy Dineen is too busy adding the finishing touches to a new 800-tonne contract winemaking operation to get emotionally involved with the process. In typical no-nonsense, down-earth-fashion, it's full steam ahead.
Riesling. It's been one of the success stories of this State's cool climate wine industry. And it's not hard to see why when you taste the superb quality of the Rieslings that have collected trophies and gold medals at Tasmanian Wine Shows over the years.
Tasmania's Southern Wine Trail is fast becoming a magnet for wine-loving visitors. It's little wonder. New vineyard plantings continue to appear in ever-increasing numbers in this part of the State. More important for visitors is that the industry can now offer a greater range of cellar door destinations.
When Denis and Margaret Pooley planted 17 rows of vines on their property Cooinda Vale back in 1985, their plan was to make a little home-grown wine for family and friends. "Who'd have thought they'd create a little bit of history as well?" muses Matthew Pooley, grandson of the vineyard founders and nowadays brand ambassador at Pooley Wines.
