{"id":18027,"date":"2017-03-17T15:08:16","date_gmt":"2017-03-17T04:08:16","guid":{"rendered":"https:\/\/signaturecellars.com.au\/?p=17065"},"modified":"2017-03-17T15:08:16","modified_gmt":"2017-03-17T04:08:16","slug":"tasmanian-wines","status":"publish","type":"post","link":"https:\/\/signaturecellars.com.au\/wine-blog\/2017\/03\/17\/tasmanian-wines\/","title":{"rendered":"Tasmanian Wines – Coming into the Limelight"},"content":{"rendered":"

Until very recent times, Tasmania was one wine-producing region in Australia that always got nudged into the shadows. In terms of both, perception as well as geographically, this island state spent a number of years simply going about its business without any fanfare. The average wine lover focused largely on wines that were produced by pioneers such as Tamar Ridge and Pipers Brook.<\/p>\n

But today, all that has changed and within a very short span of time, this state has gone from being almost a non-entity in the wine space to the one in the limelight. Today, the region boasts of a stunning collection of different cool climate wines that are able to hold their own in the global market of premium Tasmanian wines<\/strong><\/span>.<\/p>\n

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A Tiny Island With Compelling Presence<\/h2>\n

Considering that Tasmania is a very small state, it has taken complete advantage of its cool climate. It is home to some of the most unique and diverse wines in the country<\/a> and has built a rock solid reputation of quality against quantity. It is home to 160 wine producers and almost 1750 hectares of land are dedicated to grape-vine plantations. Tasmania accounts only for less than 1 percent of the overall wine production in the country. However, it’s a heavy weight in the premium wine segment and represents 10 percent of it.<\/p>\n

It’s true that Tasmania is classified as a “cool climate” wine region, but it actually has quite a varied climate. For instance certain parts of the state such as Richmond, Tamar Valley and Coal River Valley are distinctly warmer as well as drier than the wine-producing regions in Victoria.<\/p>\n

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A Young<\/em> Wine Making Region<\/h2>\n

Tasmania also has a lot of variation in climate, soil and wine styles, but it isn’t defined by sub-regions in the manner that Victoria is. In a way, the fact that Tasmania has no sub-divisions is an indication of how young the state is with reference to being a wine-producing region.<\/p>\n

Most of the backyard wine makers in this state tend to use grapes that have been imported from South Australia. However, the revitalization of the wine industry in Tasmania as we see it today can be easily traced to 1956. At this time, the Jean Miguet the French vintner, and his wife Cecile concertedly planted a vineyard named “La Provence” in north-eastern Tasmania, close to Lilydale. Despite facing a lot of opposition from the parochial community in the state, the couple continued with their plantings.<\/p>\n

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Tasmania’s Wines Today<\/h2>\n