Being an island, Tasmania has a temperate climate that is marked by the strong winds of the Indian Ocean, Bass Strait and Tasman Sea. These winds necessitate the use of large screens around the perimeter of vineyards in order to protect the grapevines. The cool climate of the regions gives way to a late harvest typically around April. The effects of global warming have caused the area's grapes to progressively ripen slightly earlier which has allowed most of the recent vintages to be successful. It has opened up the prospects of increasing red wine production with Cabernet Sauvignon, Merlot and Shiraz.
Wine regions
The majority of Tasmania's vineyards are located near the cities of Launceston in the north and Hobart in the south. Most of the area of Tasmania is well suited for the production of dry, aromatic white wines but the warmer Coal River Valley and Freycinet Peninsula are starting to distinguish themselves with red wines.
The region's cool climate has made Tasmania a good location for the production of sparkling wine with many of Australia's mainland producers having production facilities on the island to make the base cuvée that is later transported to the winery's main facility. Even some French Champagne houses have taken notice with companies like Moët et Chandon using some Tasmanian grapes for the Australiansparkling wines. Tasmanian Rieslings have begun to gain notice for their closer similarities to a Mosel Riesling than that which is typically produced in Australia. Tasmania enjoys a global reputation as a leading producer of premium cool climate wines, winning high praise and accolades from wine judges and critics alike. Terroir The Tasmanian landscape is dominated by dolerite-capped mountains that shelter the state’s wine regions from high winds and rainfall. On the lower slopes, the vineyard soils are formed from ancient sandstones and mudstones and also from more recent river sediments and igneous rocks of volcanic origin. Cool climate advantage Tasmania has a moderate maritime climate, cooled by prevailing westerly winds off the Southern Ocean, providing conditions free of extremes in temperature. 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. This is achieved without losing that essential natural acidity that gives wine both freshness and balance. Vintage 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. Vintage variations are greater in Tasmania than any other Australian region. This vintage variation is reflected in each unique wine and makes for an insightful tasting of multiple vintages from the same producer. Tasmanian wine statistics The following provides an overview of the Tasmanian wine sector. In Tasmania there are approximately:
More than 11,000 tonnes of wine grapes were processed in the 2013 vintage. This represents around 0.5% of Australia’s total winegrape production.
The majority of Tasmania’s grapes are grown in:
the Tamar Valley wine growing area, which produces approximately 40%
the East Coast wine growing area, which produces approximately 20%
the North East wine growing area, which produces approximately 19%
the Coal River Valley wine growing area, which produces approximately 13%
The remaining wine growing areas, including the Derwent Valley, North West and the Huon/Channel, contributed approximately 9% to the total harvest in 2013.
