Freycinet Vineyard 2021 Louis Syrah

Climate change has seen several of Tasmania's top vineyards become increasingly capable of producing succulent cool-climate shirazes. This one, from the Freycinet Vineyard on the east coast, represents excellent value for lovers of aromatic, spicy reds. The Louis range of wines is designed for everyday enjoyment or for short-term cellaring, and this hand-picked number is right on target. At five years of age, it offers immediate drinking pleasure and is a stylish, medium-bodied red with classic spice and pepper on the nose leading to soft red and dark fruit flavours on a supple palate that also offers some deli hints. Very food friendly - pair with lamb dishes, or a winter pasta and ragu. $35. https://freycinetvineyard.com.au/

Trial Bay Estate 2024 Pinot Noir

 

So you like to support artisan producers? They don't get much more micro than Trial Bay Estate at Kettering, a hamlet in the d'Entrecasteaux Channel south of Hobart. Trial Bay produces just one single vineyard wine each year from its 2 acres of vines - and there were just 895 bottles made in 2024. That's bottles, not cases. Some wines just leap out of the glass with their youthful vitality and this is an excellent example; turbo-charged with vibrant fruit character from the hand-picked grapes that are organically grown, although not certified. Red berries and French oak are well aligned and previous vintages have rewarded cellaring for 4-5 years. $55. https://www.trialbayestate.com.au/

Kate Hill Wines 2025 Sauvignon Blanc

There is a delightfully chilled, youthful vibe about this new release from Kate Hill in the Huon Valley. It is a bright, blue-eyed child of a wine, blessed with citrus and tropical fruit notes ahead of light herbaceousness in a style that pays homage to the classic sauvignons of the Loire Valley. Made from southern Tasmanian grower fruit, it spent some time in older oak building mouthfeel and is perfect for late summer enjoyment, perhaps with a quiche and green salad, or maybe sushi/sashimi. I declare some bias here: I have been known to pop up at Kate's cellar door - but I wouldn't do that if I didn't enjoy her wines. Love the colour-coded labels, too. $34. https://www.katehillwines.com.au/

Pooley 2025 Butcher’s Hill Riesling

The Pooley family were pioneers of high-quality winemaking in the Coal River Valley, just past Hobart Airport, and have earned international acclaim. Their cellar door is a "must visit" for wine lovers venturing to Tasmania. They are better known for pinot noir than riesling, but this delicious new release underlines how good the grape variety can be in Tasmania. This is a single vineyard wine with serious structure and depth of flavour; far removed from its "high-acid, drink now" cousins. The 2024 vintage quickly sold out and this will doubtless do the same. There are classic citrus notes here, but also interesting textural notes on the palate. Pair with scallops or pasta dishes with seafood. $70. https://www.pooleywines.com.au/  

 

Resolution Vineyard 2025 Pinot Noir

Resolution Vineyard is something of a wine secret, even to locals in southern Tasmania. The tiny one-hectare property, planted 24 years ago, is tucked away in the hills overlooking the d'Entrecasteaux Channel and Bruny Island - next to the local cemetery outside the hamlet of Middleton. The vineyard, owned and operated by the Lamont family, grows only pinot noir and production is the hundreds of bottles, not cases. I tasted this young release, vinified by Alain Rousseau at Frogmore Creek, just after it had been bottled and it needed a couple of hours to relax and show at its it best. I tried it again a few days later and it had come together beautifully; floral, fresh, crunchy and vibrant. $40. www.resolutionvineyard.com.au

www.resolutionvineyard.com.au

Wineglass Bay 2025 Sauvignon Blanc

Tasmania is best known for wines made from pinot noir and chardonnay - but it also produces several other styles, like this super seafood-friendly sauvignon blanc, made by the talented team under Claudio Radenti at Freycinet Vineyard under the Wineglass Bay label, a nod to a beautiful local east coast beach. This is fresh and lively with tropical and herbaceous notes, ripe fruit and zingy acid on the finish. A percentage spent time in seasoned oak barrels to add mouthfeel. It is designed for immediate enjoyment, preferably well chilled. It paired beautifully with avocado and lobster, but would also be great with local oysters. A seriously fun wine. $30. https://freycinetvineyard.com.au/

Stoney Rise 2025 Savagnin

There is not much savagnin around. Originally from the Jura region of France, where it is used to make the famous vin jaune oxidative wines, in Australia it was originally erroneously marketed as the Spanish grape albarino. Nowadays it is often confused with sauvignon blanc. In the right hands it makes white wines that are very textural, in this case with salinity and length added by three days of maceration. Stoney Rise winemaker Joe Holyman, a former wicketkeeper for Tasmania, has very steady hands and this is an interesting wine; grippy, food friendly with apple/nutty notes and savoury/spicy hints. You'll find Holyman's sense of humour on the front foot on the back label with nonsense nods to broadbean hotpot, Palatschinke and yodelling. Pair with a cheese platter, or quiche lorraine. $42. https://www.stoneyrise.com/