Better known as Australia’s ‘freezer’ on account of its cool climate, Tasmania has seen renewed interest in its 1,000-hectare industry since 1994, thanks to the quality of its Chardonnay and Pinot Noir. The latter is increasingly grown to make fine table wines rather than simply as a sparkling wine constituent. Its UV levels also ensure deep colours and pungent aromatics, especially in its Rieslings.

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