Expert’s Choice: Tasmanian fizz

For an island state with a population of just 576,000, Tasmania punches well above its weight in the world of wine. It produces 1.2% of Australia’s national crush by volume, but 6.1% of the crush by value.

Tasmania, or Lutruwita in the palawa kani language, is located south of the eastern end of the Australian mainland.

With a cool climate, moderate rainfall and numerous mountain ranges, it’s an extremely diverse pocket of the country that subverts many of the classic tropes.

Scroll down for Cassandra’s pick of Tasmanian sparkling wine

Sitting between about 40° and 43° latitude, summer days are long, winters bring snow in the central uplands, and although the island has a temperate climate, the maritime influence can provide benefits and challenges to wine-growing, meaning that site selection is key.

Of course, grape variety also plays an important role, with Pinot Noir comprising just under half the total yield, followed by Chardonnay, Pinot Gris, Sauvignon Blanc and Riesling. About 40% of total production is sparkling wine.

The island has one official GI (Tasmania), divided into seven unofficial wine-growing regions in the north, east and south: Tamar Valley, Pipers River, East Coast, North West, Coal River Valley, Derwent Valley and Huon Valley.

Soils and microclimates are diverse, and the variable weather means that vintage variation can be considerable. Recent top vintages include the outstanding 2016 and 2019, with 2017 and 2021 also great for many. 2020, 2022 and 2023 saw high quality but lower yields, while 2024 was a brilliant season for quality and quantity.

Steady growth

Although grapevines were first planted in Tasmania (on Bruny Island) in 1788, it wasn’t until the mid-1950s that the first contemporary vineyards were planted and the island’s wine industry began in earnest.

The La Provence vineyard (now known as Providence) was planted in 1956 in the island’s northeast by French émigrés Jean and Cecile Miguet. Two years later, Italian textile merchant Claudio Alcorso established Moorilla Estate in Hobart, unaware of the recent plantings in the north.

Many of the instrumental founding players still drive the industry. In 1974, Dr Andrew Pirie put the Pipers River sub-region on the map with his Pipers Brook vineyard; he established his 2ha Apogee vineyard in 2012.

The 1990s brought new plantings and pioneers, and the industry has steadily grown to what it is today, with the top producers winning accolades among the world’s premium wines.

Tasmania’s sparkling wine industry is an exciting space right now. Vineyards have matured, reserve wine programs have aged, and producers – from the established, such as House of Arras, to young guns and family-owned operations such as Bellebonne – are crafting wines that express place in a fantastic diversity of styles.

Tasmania’s sparkling fruit is among the country’s most sought-after, reaching a record A$3,797/tonne in 2024.

With the wine sector predicted to be the largest contributor to the Tasmanian economy by 2040, it’s clear that the sparkling train is travelling full steam ahead. There has never been a better time to pick up a bottle and jump on board.

Tasmanian sparkling wine

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