Taste Of Tassie Mini Expo 2026

A beautifully expressive chardonnay pinot noir blend that upholds the tension of the 2011 base vintage and deepens it with the red apple fruit and toasty, spicy complexity of '09 and '10 reserves, half of which have been aged in large Austrian oak barrels. The current blend is a 2013 disgorged cuvee released in 2014, making for a particularly toasty and honeyed style, finished off neatly with less than 8g/l dosage. HALLIDAY WINE COMPANION

If Australian NV sparkling is on your radar - and why wouldn't it be - then look no further. It's a crisp, racy, fresh-faced style in general and yet it has complexity and breadth. Love the freshness, love the flavour. Red and green apples, citrus, bread and roses. Satisfying and refreshing. Grown right, made right, tastes right, priced right. CAMPBELL MATTINSON, The Wine Front

The botanicals are steeped for 24 to 48 hours then additional Juniper and Liquorice Root are vapour infused in the neck of the copper pot still to give a traditional Juniper flavour at the front of the palate through to a sweet liquorice finish. This gin is triple distilled giving the spirit an ultra-smooth flavour despite the higher than normal ABV. It contains 11 Botanicals including 3 local botanicals - Native Bush Pepper, Lemon Myrtle, Tasmanian Wattleseed. SPRING BAY DISTILLING

For me this is an altogether gentle and delicate gin not that it doesn't have presence or flavour. More that it relies on its quality through craftmanship and quality ingredients. Juniper driven but highlighted with native bush botanicals that give a unique flavour and aromatic profile. I often find (Australia) native botanicals in gins overpower everything else but these are judiciously used and create a wonderful tasting gin. There is sweet oiliness on the finish that carries everything to gentle, clean and clear finish. A really well made and poised Aussie gin. MYLES,PWS

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!

Base on the Spring Bay Classic Gin infused with Tasmanian raspberries which provides a delicate lift and splash of colour. Beautifully done here with a gentle fruit profile that infuses the pretty florals and delicate spice with just a hint of raspberry.

Good medium-deep red-purple colour; very ripe aromas of black cherry aromas, a lacing of quite well balanced oak and the wine is full and firm on the palate, with generous, grippy tannins that toughen the finish slightly Better in a year, I suspect. HUON HOOKE, The Real Review

Medium depth bright ruby red. Raspberry pastille, cinnamon bark and Jamon Serrano aromas. Medium weighted with intense black cherry and raspberry fruit. Clove and cinnamon build through the middle, framed by fine sandy tannins that provide tension and drive. Great length and poise. STUART KNOX, The Real Review

A little finer and more restrained than the '23 release; aromas of red plum, raspberry, dark cherry and a splash of cranberry. Hints of exotic spice and wildflowers along with poached rhubarb, amaro, enoki mushrooms, turned leaves, shoyu, pomegranate and earth. A little more savoury, too, with a powdered, rocky tannin profile, bright, mineral-rich acidity and plenty of spice and ripe plum and cherry fruits on the finish. (93) DAVE BROOKES, Halliday Wine Companion

Grown on two vineyards – Granton (red loam, patches of riverbed silt, chalky soil) and Cradoc (cobble stones over white clay).

Steely, spicy, smoky and minerally, though it’s all built on a foundation of cherry-plum fruit. This wine has tension and firmness, and a slightly reductive character to it, the latter working beautifully with the wine’s abundant fresh, berried fruit. From start to finish this feels fine, juicy and joyous. Extra point(s) for the sheer pleasure of it. (94) CAMPBELL MATTINSON, The Wine Front

Sam Connew is one of Australian wines sharpest and most analytical minds. But great wine is not made on intellect alone, and her artistic gift, the ability to find ethereal beauty, makes her especially formidable. This is a shining example of Tasmanian riesling's great point of difference-that frisson of extra blossomy lift, the slightly fuller texture and a kingly fine acidity. A clear with vision, exquisitely executed. (95) NICK RYAN

A fragrant and wonderfully perfumed Coal River Valley riesling that shows characters of green apple, grapefruit, yuzu, lime, apple blossom, mineral salts, clover and crushed stone. There are little crushed mountain herb notes that join in on the palate, with a fine, lacy mineral driveline and a swell of green apple, citrus and stone on the back end. DAVE BROOKES, Halliday Wine Companion

There is no doubt that something special is happening with this site in Tea Tree in the Upper Coal River Valley thanks to the efforts of old mates Steve Flamsteed and Brad Rogers. It's a beautiful wine. It feels unfettered and unadorned by artefact, with pure nectarine, citrus and pithy grapefruit at its base. There are suggestions of spiced oatmeal, stone, clover blossom and some vanilla and struck flint further back in the mix. It’s the palate that grabs you though, with its swell of poised stone and citrus fruits, the slink of pithy texture with a precise, slatey composure and wickedly mineral acidity that seems to pull the wine across the palate with grace, focus and pitch-perfect velocity. (96) DAVE BROOKES, Halliday Wine Companion

This is a wine of power and length but finesse is its main calling card. It’s ultra fine boned. It tastes of lemon, thistles, white peach, almond cream, hay and honey, with a finish that tastes like bacon and cream in a pan seeded with fennel. Its texture, throughout, is like satin. I tasted this wine through the course of an afternoon and it barely budged, though sunshine did creep up over the horizon; cool, modest, sure, blue-light in with the yellow. We’re in elite territory here. Drinking this is like being invited to the birth of someone or something special. I’d call this wine an example of decades of expertise but really it’s a grape variety in a deeply southern landscape that’s been beautifully and sensitively caught. (95+) CAMPBELL MATTINSON, The Wine Front

Very light, bright green-yellow hue; intense lime-juice, nut and spice aromatics over grapefruit/citrus and the wine is delicate and light-bodied, fresh and invigorating on the palate. Medium concentration and length. A lovely lighter style of chardonnay with some very appealing fruit tones. HUON HOOKE, The Real Review

A supple and spiced pinot noir from Tea Tree in the Coal River Valley, on black cracking clay over a calcareous Triassic sandstone. Dark cherry, wild strawberry and dark plum mesh seamlessly with underlying hints of amaro herbs, medina spice, Campari, sandalwood, pomegranate, raspberry coulis and turned earth and leaves. There's a beautiful flow and presence to this wine, the ripe fruit travelling with grace and fine detail. A flair of powdery, silty tannins provides support and a bright, minerally cadence drives the wine forward. The dance between bunchy nuance and fruit purity is bang on here as the wine finishes complex, long and enduring. (96) DAVE BROOKES, Halliday Wine Companion

Deep, bold, promising purple colour, very young and intense. The aroma is full-on bold black cherry and dark plum, fruit driving it. There are some background notes of straw/hay and flake tobacco, the palate intense and bright, bold and full weighted, with plenty of neatly tailored tannins which are fine and subtle. The aftertaste is all bold blood-plum fruit and the wine cries out for time in the cellar: it is very primal and somewhat unready. This has potential and it would be a shame to open it under two years from now. (vineyard at Tea Tree, Coal River Valley. 40% whole-bunch, 15% new oak). (94) HUON HOOKE, The Real Review

This is a structural Pinot Noir with ageability written all over it. It’s surly right now, and backward, but long chains of minerally tannin and abundant undergrowth-y complexity suggest that it will age handsomely. Stewed cherries, loads of spice, boysenberry and earthen, ashen, forest floor characters make a distinctive impression. Smoky oak is present here but so well integrated that it presents as a textural element and little else. Tuck this away for a few years. Patience is this wine’s best friend. (93+) CAMPBELL MATTINSON, The Wine Front

SPECIAL VALUE - A 100% single-vineyard pinot noir from Pipers River produced in the traditional method, 2.5 years on lees. A beautiful salmon hue with a suggestion of copper. A vivid, energetic bead and mousse. The aromatic detail is on point with red apple, redcurrant, wild strawberries and raspberry with hints of shiitake broth, brioche, crushed stone and shells, cream, meadow flowers and some flinty tones. Savoury and precise, with a light textural component catching the eye as the flavours travel over the palate, stony, expressive and pure. What a beauty! (96) DAVE BROOKES, Halliday Wine Companion

I sometimes tell Joe that a little more ripeness may not be a bad thing, though he pretty much just rolls his eyes and dismisses me. Well, Joe marches to his own beat and has a vision for his little patch of old vines. I get it. I’d be the same way if I made wine, and likely would be less polite.

Cherry, dark raspberry, mint and earth, a spicy cinnamon and floral perfume too. It’s medium-bodied, well-etched with fine but firm tannin, quite ‘minerally’ too, an Earl Grey tea and floral mouth-perfume, crisp yet strict on a finish of excellent length. Oak shows a bit at present, though it won’t later. Very good. (95) GARY WALSH, The Wine Front

Sam Connew's Tupelo is consistently one of my favourite wines in her vinous quiver. You see, it's a blend of pinot gris, riesling, gewürztraminer and pinot blanc and it's a case of the whole being more than the sum of its parts. It's slinky and textural, with characters of poached pear, wildflowers, honeysuckle, crushed stone, clover, iced peach tea, ozone and almond paste. It is complex and wildly easy to drink at the same time ... no mean feat and of course, being Taswegian, there is minerally energy to burn. It's a ripper. (95) DAVE BROOKES, Halliday Wine Companion

Light rose-gold colour; yeasty aromas at first sniff, then pot-pourri and a savoury, slightly earthy whiff, with a spicy note of ripe pinot gris emerging. The palate is full-ish and seriously structured, with a firm backbone of phenolics powering into a long and appetisingly dry finish. This will benefit from a few more months in the bottle, if you can wait for it. It has the structure to partner a wide range of foods. HUON HOOKE, The Real Review

A spicy, exotically perfumed pinot noir from Marco Lubiana, sourced from a couple of blocks on the Derwent Valley estate; 50% whole bunch this year. This manifests as a cascade of exotic spice and light amaro tones that suffuse down through the lovely dark cherry, redcurrant and raspberry fruits. There's hints of sandalwood, crushed rocks, pomegranate, leaf litter, cinnamon, crushed herbs and some light dried meats in the background. There's a brilliant tension to this wine; it's long and supple, with a mineral tang to the back end. (95+) DAVE BROOKES, Halliday Wine Companion

Very spicy, savoury, juicy and quite dusty at the same time. Fine, lacy tannins shape things well. Dark cherry, crunchy red currants, toasty cinnamon, some bitter herbs and a touch of dark chocolate. Serious feeling wine, tense and firm; reserved and for the long term. Very good. (94+)MIKE BENNIE

Fragrant, energetic aromas of dark cherries, red currants, orange peel, dried roses, sandalwood and crushed stones. The palate is savory with bright acidity and firmly framed tannins, giving notes of cranberries, pomegranate, iron and subtle spices. Long, mineral and finely balanced with an underlying savory edge. (95) JAMES SUCKLING

Biodynamically farmed Derwent Valley chardonnay. Light straw, mid-weighted, supple and brimming with vivid minerally energy. Ripe white peach, nectarine and citrus fruits with hints of soft spice, crushed riverstone, nougat, judicious vanillin oak, meadow flowers and a suggestion of meadow herbs further back in the mix. The flavours draw out long and true here, with a sea-kissed focus to the acidity, a slide of pithy texture and a core of supple stone and citrus fruits. (96) DAVE BROOKES, Halliday Wine Companion

All estate fruit. All biodynamic. All good. Soft and slippery, medium weight and energetic, minerally style of chardonnay. Crisp edges, plush core, stone fruit, ginger-lemon tea, a dash of white pepper, some nougat and vanilla cream gently settles in too. Finishes with fennel and a bit of peppery herbs. Good extension of flavour, excellent flow, very elegant as a comment. Excellent. (95) MIKE BENNIE, The Wine Front

Another excellent release from Marco Lubiana. Delicate, refined aromas of sliced lemons, crushed stones, flint, nectarines, white peaches and grapefruit. The palate is vibrant with racy acidity, the high-tension mouthfeel hinting at the underlying power that will unravel with time. The sky is the limit for this label (96) JAMES SUCKLING

Pinot Noir from Cooinda Vale Vineyard, and select growers in the Coal River and Tamar Valleys was both machine-harvested and hand-picked, then 100 % destemmed. Fermented on skins with Grand Rouge yeast for up to two weeks, the beautifully ripe fruit making for a good extraction of colours, flavours and tannins. The wine was matured for 10 months in a mix of French oak barriques and puncheons from François Frères and Cavin. Clones Pommard, ABEL, 2051, 115 and 114, harvested between 26 March and 1 May and bottled on February 2026.
13.5 % alc/vol; 0 g/L RS; 3.57 pH; 5.5 g/L TA.

‘Wild strawberries and fresh raspberries, violets and dried herbs. A symphony of rich plum skin, cacao and fresh cracked pepper.’  Anna Pooley, Winemaker.

Pinot noir sourced from Mount Pleasant in Southern Tasmania. Fruit tones of raspberry, red plum, wild strawberry and cranberry with hints of mixed spice, cold tea, leaf litter, smashed rocks, poached rhubarb, pomegranate and wildflowers. There's some lovely supple tannin below the plummy fruit and the palate feels kinetic and unforced. Leans to savoury and stony on the exit. (94) DAVE BROOKES, Halliday Wine Companion

The Tinderbox vineyard is perched at the entrance to the d’Entrecasteaux Channel, on top ofTriassic sandstone, with sweeping views across to Bruny Island and Storm Bay. Just 50m from the Southern Ocean. Our 2025 Tinderbox Chardonnay was whole-bunch pressed, lightly settled and racked to a single second-fill French oak hogshead for wild fermentation. We endeavour to express Chardonnay that typifies purity and precision, transporting you to the beautiful wilds of Southern Tasmania.

Clarence House Vineyard. Whole-bunch pressed, barrel fermented. Burgundian Marsannay style. White things. Texture. Acid. Luscious and delicious.

A wild-eyed, lo-fi pinot noir from northwest Tasmania. Dark ruby with aromas of wild strawberry, damson plum and boysenberry. Hints of souk-like spice, pressed meadow flowers, amaro herbs, turned leaf litter and dried citrus rind. Pure red and dark fruits, layered with wild spice and dried and hanging game meats, with just the right amount of textural chew and mineral drive. DAVE BROOKES, Halliday Wine Companion

Light straw in the glass with aromas of white peach, apple and lemon, hints of soft spice, vanillin oak, stone, white flowers, nougat and almond paste. Stony and savoury on the palate, with a distinct mineral blast and a sleek stretch of citrus and stone fruits as it fades away. DAVE BROOKES, Halliday Wine Companion

Mid-straw with a fine, energetic bead and mousse. Aromas of green apple, pear and white peach with hints of toasted almonds, clover blossom, shortbread, mushroom broth, clotted cream, manuka honey, tarte Tatin, crushed shells and riverstone. Tones of lemon and grapefruit join in on the palate, which shows a fine tension and drive, some soft spice, fine saline acidity and a lovely stony savoury aspect on the persistent finish. (95) DAVE BROOKES, Halliday Wine Companion

Bright ruby with aromas of wild strawberry, raspberry and red cherry fruits with hints of exotic spice, leaf litter, pomegranate, amaro, orange blossom, roast game, dried citrus rind and crushed stone. The gamey notes flow in a bit more on the palate, infusing through the pure dark cherry, strawberry and raspberry fruits as the palate unfurls slowly, supported by chalky tannins and fine, lacy acidity.

A taut Tamar Valley riesling from Keira O'Brien. Pale in the glass with a flash of green and vivid characters of freshly squeezed lime, grapefruit and Granny Smith apple, hints of almond blossom, crushed stone and shells, lime zest, lemongrass and a curl of ozone. Focused and febrile on the palate with a high-tensile mineral line, a core of pure lime and grapefruit and a dry finish that gets the lips smacking. (93+) DAVE BROOKES, Halliday Wine Companion

100% new French oak. 39 year old vines. If you missed it, we wrote up a vertical tasting of Holyman Chardonnay a little while ago.

Grapefruit, white peach, lemon zest, aniseed, cinnamon and cedar oak, some vanilla and white flower perfume. It’s an intense and tightly-coiled wine, though it’s not lacking in pleasure factor even as a young wine. Bright grapefruity acidity, green olive, firm flinty and chalky texture, with a lively finish of excellent length. Mouth-watering and zesty to close. An excellent release, and while it’s good now, it’ll be even better with a couple more years in bottle. GARY WALSH, The Wine Front

 

100% Chardonnay. As always, the TMV Chardonnay comes from a blend of sites, anchored by Ricky’s home vineyard, Woodlawn Park. A cool expression of the Tamar Valley, this breezy site on free-draining sandy soils near the river in Swan Bay produces vibrantly pure, potent fruit. The grapes are mostly whole-bunch pressed, settled overnight, and run to oak the following morning, with fermentation carried out predominantly in 500L casks (including a small portion of new oak).

100% Pinot Noir. This is the wine that started it all for Ricky, and the 2025 release again shows just how finely the Tamar Valley can be tuned through thoughtful blending. Drawn from three distinct parts of the valley, the blend combines fruit from Ricky’s own vineyards with a small number of trusted growers, with Woodlawn in Swan Bay again providing an important foundation. Additional sites across Hillwood, Rowella, White Hills and Relbia bring shape and detail to the final wine, each contributing something different to this classical TMV expression.

Very light, bright green-yellow hue; intense lime-juice, nut and spice aromatics over grapefruit/citrus and the wine is delicate and light-bodied, fresh and invigorating on the palate. Medium concentration and length. A lovely lighter style of chardonnay with some very appealing fruit tones. HUON HOOKE, The Real Review

More product information will be added here soon! In the meantime, if you do have any questions at all about this product or others in our store, you can contact us by phone or email. Our friendly and experienced team are always happy to assist - we love drinking, selling, talking about and being in and around wine!