The history of the grape in Tasmania is mostly a recent one. Several plantings in the 19th. Century petered out and it wasn't until the early 1970's with the establishment of Pipers Brook vineyard, the trial plot of Heemskerk and the growth of Moorilla beyond the hobby stage that the modern times of Tasmanian wine was initiated.
Tasmania now has over 60 vineyards and wineries; many of them are tiny, all are enthusiastic. The variety of producers matches the variety of grapes grown and the industry has much to offer the consumer and visitor.
Generally speaking, the cool climate of Tasmania results in wines of light to medium body, of good (high) levels of natural acid (with the production of sparking wines growing in favour) and grapes of adequate ripeness in terms of sugar levels (though sometimes short of ripeness in terms of flavour profile during the coolest seasons). |
Wine in Tasmania 
