Tasmania(2)

Wines

Sparkling Wine: These are of great and growing importance to Tasmania. Sparkling wines are produced in the traditional bottle-fermented method. Also produced are Blanc de Blanc and Blanc de Noir styles made exclusively of Chardonnay or Pinot Noir grapes respectively. In Tasmania an acid-to-fruit balance is naturally achieved on the vine. Several labels have gained national and international acclaim as production volume increases, and the styles continue to be refined.

Pinot Noir: Tasmania’s most widely planted red variety and one of the most difficult to grow successfully. This is a variety that in both theory and practice is perfectly suited to Tasmanian conditions and which regularly produces soft, luscious and strongly perfumed wines. The wines range from elegant and fruit driven to complex and gamey. There are various regional nuances to be found, but Tasmania is now a world leader in Pinot Noir production. This is a testament to the comprehensive research and development undertaken on canopy management and winemaking practices throughout the state.

Chardonnay: Wherever it is grown, Chardonnay responds to the varying influence of the vineyard site and the winemaker's philosophy and technique. Because of the cool nature of the climate, extended ripening on the vine allows for greater varietal fruit expression for Chardonnay in Tasmania. They are commonly balanced with partial malolactic fermentation, imparting a lovely butterscotch character.  It is often a finer and more delicate wine than some other Australian counterparts.  It is unified by a capacity to develop in the bottle and an unsurprising European edge to the tangy citrus and apple fruit flavours.

Riesling: A variety which flourishes in Tasmania’s climate, producing subtle but distinctly differing styles. The relatively high level of natural acidity underwrites their longevity. The most intense lime and citrus characteristics found in Tasmanian Rieslings underpin some of the most exciting Rieslings in Australia.

Sauvignon Blanc: Allowing the grapes to hang on the vines for an extended ripening period yields wines of great varietal fruit character. For example, Tasmania’s Sauvignon Blanc exhibits a fresh intensity ranging from racy asparagus and tomato leaf to tropical lychee and passionfruit. Flavour spectrums are highly dependent on the site and vintage. Some fumé styles are being explored with exciting results.

Cabernet Sauvignon and Merlot: Plantings of these, and other late ripening varieties, in Tasmania are very limited because of their relatively high heat requirements for full ripening. Wines from carefully managed vineyards located in the warmest areas can be outstanding, particularly in hot years. In style they resemble equivalent European wines more closely than warm area Australian examples.

Other Wines: A range of other aromatic varieties such as Pinot Gris and Gerwurztraminer are also being successfully grown in Tasmania. Powerful, intense varietal fruit characters with elegant bouquets and clean crisp styles make these wines enjoyable to drink on release, but they also age with grace and elegance.

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