The classic red grape of the Burgundy wine region in France; The best Pinot Noirs come from cool-climate areas like Tasmania. The wines have plum red hues, with a bouquet of cherries, red berries, violets and spice when young, transforming into gamey or leathery characters with age. Great on its own, Pinot Noir is a wonderful food wine, going beautifully with roast meats, duck and game. Although it is a red grape, the juice is clear when pressed and skins removed, pairing with Chardonnay to make Tasmania's highly-praised sparkling wines.
This versatile variety can be crafted into a range of styles, with wide variations depending on the growing conditions and handling in the winery. In cooler areas like Tasmania, Chardonnay grapes produce tighter, leaner styles, which may exhibit oaky, toasty and buttery characters. Enjoy with white meats and Asian cuisine. Together, Chardonnay and Pinot Noir make the classic pairing for quality sparkling wines - Tasmania's cool-climate sparklings are widely acclaimed.
Other popular varieties due to their compatibility with the Island's optimum growing conditions are Sauvignon Blanc, Pinot Gris and Rieslings, as well as cool climate styles of the Cabernet Sauvignon and Merlot.
The characteristic flavours of Sauvignon Blanc include a spectrum of tropical fruit, passionfruit and gooseberry. The best Sauvignon Blancs come from cool-climate regions- New Zealand's Marlborough area is acclaimed for this variety and Tasmania's wine-growing regions also produce superb wines. Fresh, intense and vibrant, Sauvignon Blanc makes an ideal match for seafood.
The Italians call it Pinot Grigio, but it's the same grape variety. Tasmania's Pinot Gris wines often feature a delicate nose, with flavours ranging from fresh pear through to tropical fruits. Cool climate regions including Tasmania grow most of Australia's Pinot Gris. Enjoy it with oysters, shellfish, white meats, and fish like our own Atlantic salmon and ocean trout.
An aromatic variety that produces intensely fragrant and flavoured wines of exceptional character. Notes of citrus, honeysuckle, blossoms, green apple and mineral are among the characteristics of the best rieslings. Oak is not used in the winemaking process and the wines are very pure and clean. Riesling is a fine partner for a variety of foods including salads, fish, shellfish, chicken and Asian influenced dishes.
Due to Tasmania's cooler climate, the Pinot Noir and Chardonnay varieties thrive throughout this region - making up more than half of the Tasmanian industry's annual harvest.
Cabernet Sauvignon, the classic variety of Bordeaux in France, is known for its elegance, structure and purity of fruit. Climate has a significant impact on the sensory characteristics of the variety. In cooler climates like Tasmania's, minty and leafy characters are intermingled with blackcurrant and red berries.
Merlot is a versatile variety, playing an important role in blends as well as being successful as a straight varietal. A characteristic of Merlot is its fleshy, supple mid-palate. This is the reason it makes such a good blending component. Traditionally it has been blended with Cabernet Sauvignon, where its inclusion improves the balance and structure of a wine and enables it to partner food exceptionally well.