Tasmania has earned an international reputation as a leading producer of premium cool-climate wines. The island has a moderate maritime climate, cooled by prevailing westerly winds from the Roaring Forties, so extremes in temperature are unusual. Mild spring and summer temperatures, with warm autumn days and cool nights allow the grapes to ripen slowly on the vine, resulting in maximum varietal flavour development. The Tasmanian vintage usually begins from mid-March, at the peak of the dry autumn when ripening occurs, to late May before the risk of frost and rain.
Tasmanian wine in facts and figures
- Tasmania has approximately:
- 160 licensed wine producers
- 230 individual vineyards
- 90 cellar door outlets
- 1538 hectares of vineyards
Where we grow our grapes...
... and the varieties we grow
- Pinot Noir - 44% (used for both table and sparkling wine)
- Chardonnay - 23% (used for both table and sparkling wine)
- Sauvignon Blanc - 12%
- Pinot Gris - 11%
- Riesling - 5%.
- Other varieties - Cabernet Sauvignon, Merlot, Gewürztraminer - make up the balance
- Around 30% of Tasmanian grapes (almost all Pinot Noir and Chardonnay) are used to make sparkling wine base, which is sought-after by the makers of Australia's finest premium sparkling wines. Quality, not quantity!
- The average Tasmanian grape crush is around 7300 tonnes with 2013 producing 11,392 tonnes. But our grapes have a high value and they are in high demand - Tasmanian-grown Pinot Noir, Chardonnay, Riesling and Sauvignon Blanc grapes consistently achieve the nation's highest average prices.
Information sourced from Wines Tasmania