“Fresh and vibrant with great vivacity and drive.” This area is noted for a tauter style of Tasmanian pinot but this example shows more rich fruit than many. Australian Pinot Noir grapes exhibit lovely fragrances of cherry and strawberry which are supported by complex hints of undergrowth. Strong Pinot Noir from warmer climate regions can also give off violet and leather aromas. It has a medium-bodied palate consisting of fresh fruit flavours like cranberry, raspberry and cherry, that are entwined with cola, caramel, liquorice, vanilla, clove, tobacco or mushroom notes.
The wine exhibits the fragrance, fruit intensity & savoury characteristics typical of a true cool climate Pinot Noir. In 2018, Pinot Noir comprised nearly 44 per cent of Tasmania’s grape production, and shows no sign of slowing down any time soon. This ongoing investment in Pinot Noir production by Tassie’s true believers is why Tasmania is now known as bass phillip premium pinot noir one of the world’s finest Pinot Noir and sparkling wine producing regions. Upfront soft cherry juice, pomegranate, rhubarb, and ripe plums. Light chalky tannins follow alongside refreshing acidity as well, cracking week night wine. Every wine is going to be different based on climate, geology and soils – as well as viticulture and winemaking influence.

Later in the same year that the First Fleet arrived into Sydney Cove, Tasmania’s first vines were planted in 1788 by Captain Bligh from the Bounty at Adventure Bay on Bruny Island. The potential of the Derwent Valley was recognised by explorer Bass in 1798 and by the 1820s, commercial production of wine had begun at Prospect Farm, New Town with early production including sparkling wines. Our Tasmanian pinot noir plantings are miniscule by global standards.
As climate change becomes increasingly real, the wines from our small Apple Isle continue to attract attention in regards to quality and value. Comparisons are naturally drawn with Burgundian styles which set the benchmark. Tasmania has a cool climate, but it is also very maritime. This brings smaller day/night and summer/winter differences in temperature, but also variable daily weather, when wind and sudden cold spells from the west play havoc with the vines’ flowering. The crops around the state consequently vary greatly from year to year, driven more by spring weather than by drought.

“The palate is both edgy and enticing with lots of red-edged fruits, seductive spices and a swathe of umami flavours. Not for all tastes but I like it.” I liked the way the fragrant red fruit melded with the oak and hints of forest floor. 2015 Clemens Hill (A$38) saw Pritzker in strong support. “Fragrant red cherry, vanillin aromas unfold to reveal a plush, mouth-filling palate with great concentration of sweet fruit and supple tannins supported by bright acidity,” she noted. “Hints of dried herbs add complexity carrying through to the long flavourful finish.” I liked its morello cherry fragrance and the sweet/savoury combination on the palate, the latter from bottle-age. 2017 Dalrymple Tasmanian (A$38) has a fresh nose of raspberry enlivened by fresh herbs.
Holm Oak encourages responsible consumption of alcohol. By 1984, winemaking switched to Heemskerk’s Pipers Brook site where the Jansz brand was developed – Tasmania’s first sparkling wine of modern times. It is an offence to supply liquor to a person under the age of 18 years.
Today the region is considered to be one of the finest cool climate wine growing regions in the world. Pinot noir, considered by some to be the most ethereal and elegant of all red wine styles, is crafted with finesse in several of the world’s finest wine growing regions. When you think of great pinot noir, the old world wines of Burgundy usually spring to mind.

“Fresh and lively showing deep-set black cherry and bramble notes. Lovely mouth-filling volume carried along by fresh vibrant acidity to a long flavourful finish.” This will also develop well in bottle. 2017 Tertini Tasmania (A$60) started with subtle, sweet red fruit aromas and an intriguing savoury hint – Caillard agreed. “Red cherry, redcurrant, strawberry and herb aromas.
Fine tannins and acidity provide length on the finish. “The palate is firm and elegant, intense and shows good concentration as well as structure. Focused, penetrating and long, it has more to unfold given time.

In 2010, viticulturist Dr Richard Smart released a report called The potential for growth of the Tasmanian wine sector – might it become the Pinot isle? He made comparisons between New Zealand and Tasmania in terms of climate, environment and water resources, and predicted Tasmania had the capacity to increase to 4,000 hectares within the next 10 years. But, just two years later, Tasmania’s wine industry was crushed. The gold rush in the 1850s drove large numbers of Tasmanians over to the mainland in search of riches, and Tasmania was left as the only state in Australia without a commercial wine industry.
However, it is our goal to extract and enhance the characteristics of our own ‘terroir’ into every bottle of our pinot noir in the same way in which the top Burgundian producers do. At Holm Oak, the first vines on our fertile vineyard were planted in 1983 to pinot noir and cabernet sauvignon varieties. Using those original plantings, we have gone on to cultivate arneis, chardonnay, merlot, pinot gris, riesling and sauvignon blanc.
Expressive aromas of raspberries, boysenberry with red cherries and hints of earthy spice. Flavours of cherry and mixed berries with hints of mulberry and lasting concentration. Abundant berry fruit and fine supple structure, perfectly suited for early enjoyment. Grapes were planted by migrants to Tasmania, as similarities were noticed between the terroir here and in well known European regions. Previously considered as too far south to grow wine grapes, Pinot Noir was planted in Tasmania.