Once Tasmania was all about our colonial history or the wild wilderness and walking trails, but you need more than a few convict tales to keep attracting visitors back. There has been a real push to showcase Tasmania’s excellent produce from the surrounding pristine waters or the agriculture farmland to make this a foodie’s destination. (Think Salamanca market, held every Saturday in Hobart)
Tasmania would arguable have to make the country’s best Sparkling wine with its fine beads of bubbles and it’s testament that a Sparkling form “Tassie” was used at the royal wedding of Princess Mary and Prince Frederick of Denmark.
Elegant wines are the cornerstones, as you would expect with varieties such as Riesling, Pinot Gris, Sauvignon Blanc, Chardonnay, Gewurztraminer and of course Pinot Noir which accounts for over 40% as either a single wine or used in the production of Sparkling wine.
Though there has been some early attempts to produced wine it was not until the 1950’s that the industry began to gain momentum, as prior it was generally believed the state was too cold for grape growing. “But look at Tassie now!” Over 90 cellar doors and 230 individual vineyards.