Tasmania

Island located to the southeast off the coast of Australia, one of the six federal states. There are three GI regions: East Coast Tasmania, Northern Tasmania and Southern Tasmania. The first vines were planted in 1823 by the ex-convict Bartholomew Broughton (1796-1828), on Prospect Farm in Hobart in the south of the island. Viticulture initially developed well, but came to a total collapse. By 1880 there was hardly a vien left standing, and that remained unchanged for 80 years or so. In the 1950’s, Frenchman Jean Miguet was able to initiate a renaissance. This most southerly wine-growing region in Australia has the coolest climate, the coldest region is Pipers River in the northeast. The vineyard area totals around 350 hectares. The main centres are Launceston and Rosevears in the north, and Geeveston and Hobart in the south. The most important white varieties planted are Chardonnay, Riesling and Pinot Gris, the leading red varieties are Pinot Noir and Cabernet Sauvignon. In the north, the climate is similar to that of Champagne, and is thus particularly suitable for the production of aromatic white wines with prominent acidity, excellent base wines for the production of sparkling wine. Large amounts of grapes are also supplied to the federal states of South Australia and Victoria, and processed there. Well-known producers include Domaine A - Stoney Vineyard, Craigow, Elsewhere Vineyard, Freycinet, Heemskerk, Holm Oak, Jansz, Lalla Gully (owned by Taltarni), Lubiana, Marion´s Vineyard, Moorilla Estate, Pipers Brook, Rhoterhithe and Spring Vale.