Tasmania Wines and Food

Wine in Tasmania

Tasmania is a single wine region with one Geographic Indication (GI) for the whole island however there a number of distinct wine-growing regions. Regions include Tamar Valley and Piper's River are in the north, near Launceston and have over 30 wineries. The Coal River Valley and Derwent Valley are in Southern region near Hobart. With around 2400 hectares of grapes (around the size of Central Otago plantings), many wineries source grapes from a variety of regions.

As a cool climate, Tasmania has established its reputation making sparkling wine using method traditional. In 2023, 38% of all Tasmanian wine was sparkling based on Pinot Noir, Chardonnay and Pinot Meunier. This helps to explain the higher cost per hectare of grapes. While Tasmania is 15th by volume in Australia, it is 10th by value.

The grape varieties are dominated by Pinot Noir which is favoured for sparkling wine and now the most popular wine varietal. Tasmanian wines have a comprehensive website which conveniently provides regional maps to aid the traveller.

Tamar Valley and North West Wines

Launceston is part of the Tamar River Valley and close to Pipers River, famed for sparkling wines. Pinot Noir wines from the north tend to show bright red fruits.

Bellebonne is located in Pipers River. Their rosé is 100% Pinot Noir.

Barringwood Estate is located in the northwest and specialises in sparkling wine

Along the East Coast wines that often develop more ripe, black fruit character. I was surprised to taste the Obsessionist Malbec which was deep fushia in colour, with ripe black plums, soft tannins and high alcohol.

Southern Region, Coal River, Derwent, Huon, Hobart

In Hobart, I visited the tasting room of Glaetzer-Dixon and met with winemaker Nick Glaetzer. Nick, from the highly respected Barossa wine-making family and his wife Sally Dixon, also from a winemaking family, moved to Tasmania in 2005 to pursure their love of Pinot Noir.

Their tasting room (and home) is located near the Queens Domain and Royal Botanical Gardens which overlook Hobart. Nick's grapes are drawn from various regions including Tea Tree and Coal River Valley in the south.

Uberblanc Riesling 2023, wild ferment over 4 months including malolactic fermentation showing ripe apricots and mellow acidity. The Avancé and Reveur are both made from Pinot Noir. Nick explained that Pinot Noir from the Southern Region, especially Derwent and Coal Valley is described as blue fruit with light floral aromatics like violet. Coming from the Barossa, Nick was keen to make Shiraz and his Mon Père includes grapes planted in 1972. This wine shows black fruits with savoury mushrooms notes, ripe tannins. Visit Glaetzer-Dixon website.

Food & Wine Scene

Massimo Mele is the Food Director at Grain at the Silos in Launceston, where the Symposium Dinner was held and later in Hobart, I dined at Peppina, located in the The Tasman Hobart, where Massimo is Culinary Director and was on the stoves. Born in Tasmania and raised in Naples, Massimo returned to Tasmania to focus on creating outstanding cuisine with Tasmania's exceptional produce and embracing his Italian heritage.

Peppina's list of local producers that it uses on its menu.

Peppina ravioli

Scallops with Holyman Chardonnay 2022 from Stoney Rise, Tamar Valley.

Michael Fisher is the Beverage Manager at The Tasman Hotel and curates the wine list at Peppina which lists and impressive selection of Tasmanian wines.

Bubb and Pooley Pinot Noir 2023 from Coal River Valley

Meadowbank Gamay 2023 from Derwent Valley, near Hobart.

Stefano Lubiana Sauvignon Blanc 2023, Biodynmanic, barrel-fermented wine from Derwent Valley.

Pressing Matters Riesling 2020 from Coal River

Dinner at Stelo

Stelo is located in central Launceston and offers a tasting menu as well as à la carte menu and extensive wine list. Bellebonne, Stefan Lubiano Sauvignon Blanc and Pressing Matters Riesling were enjoyed at Stelo.

Symposium Dinner, Grain of the Silos

Massimo Mele also is Food Director of Grain of the Silos at Peppers Hotel, Launceston this resaurant as well which also focuses on local ingredients. We enjoyed the Symposium of Gastronomy Dinner at this restaurant and savoured the locally raised pork and lamb.