Saltwater River's Three Capes Vineyard pays respect to the three dramatic land formations that define the rugged beauty of the Tasman Peninsula – Cape Raoul, Cape Pillar, and Cape Hauy. The region is home to Australia's highest sea cliffs – massive Jurassic dolerite intrusions that have refused to be worn-down by wind and water over 180 million...
Simon Nankivell figures among the growing number of small-batch Tasmanian winemakers who joined the industry in recent years after they developed a passion for cool-climate wines and headed south.
Alas, poor Gewürztraminer, I knew him… (apologies to Will Shakespeare).
It's been 40 years since Delamere produced its first wines from the rich red earth and cool maritime climate of North East Tasmania's Pipers Brook district. Dr Richard Richardson and his wife – printmaker Dallas Richardson – were wine pioneers in this part of the world.
The 2024 Clem Blanc marks ten vintages of this wine created from Sinapius Vineyard's estate-grown Pinot Gris, Pinot Blanc, Gewürztraminer, Riesling, Grüner Veltliner, and Chardonnay Musqué.
It's been 10 years since Sydney-siders Matt and Sarah Hurst first set eyes on their 130ha property just off the East Tamar Highway, near Hillwood. The run-down former grazing land hadn't been worked for generations. There was no road, no water, no power. But the town planner and the advertising executive bought it any way.
When Vanessa and James Bresnehan won the prestigious 2024 Australian Pinot Noir Challenge with their 2023 Bremley Pinot Noir, it seemed like it was a matter of overnight success for the couple from the Coal River Valley. The truth is their win had been 15 years in the making.
After figuring among the earliest plantings in Tasmania in this modern era of viticulture, Shiraz (aka Syrah) spent more than half a century playing bridesmaid to Pinot Noir and a whole host of red wine varieties. Then came the milestone year of 2011 when Barossa-born winemaker Nick Glaetzer won the prestigious Jimmy Watson Trophy at the Royal...
It's often said that the first duty of Pinot Noir is to be wonderfully fragrant and aromatic. Others say its first duty is to be elegant and refined.
It's been 20 years since former Brisbane bloke Max Marriott lobbed into the State as a young winemaking intern, keen to work with the 2006 harvest season in the Tamar Valley. It was a cracker of a vintage. One that left indelible memories for the Lincoln University (NZ) student.
