Regional Spotlight: Tasmania
Post by Chuck Hayward | January 19th, 2011
Tasmania has a hold on many people, enthralling them with its controversial history as a prison island or mesmerizing them with its lush foliage, numerous UNESCO World Heritage sites, the endangered Tasmanian devil and a burgeoning wine industry. With some 90 wineries scattered across the island, the Tasmanian wine industry only produces 0.5% of all the wine made in Australia. However, the small output from the “island of inspiration” has captured the interest of wine enthusiasts worldwide.
Home to nearly 175 producers and 250 vineyards which comprise almost 4000 acres, grapes were first grown near Hobart in the 1820s. (Cuttings from those vineyards were later taken to Sydney and Melbourne to establish viticulture there.) While there were a few plantings by Italian immigrants in the 1950s, modern winemaking really began in 1973 when Andrew Pirie, Australia’s first PhD in viticulture, founded Pipers Brook Vineyard in the northern portion of the island. Meanwhile, the wine industry has grown rapidly over the past forty years, and winemakers look towards Tassie as a source of pinot noir and aromatic varieties like riesling and pinot gris. Nevertheless, most of the island’s pinot noir and chardonnay are used for sparkling wine that is destined for thirsty Australians on the mainland. (more…)