Tasmanian wine

Tasmania has earned an international reputation as a leading producer of premium cool-climate wines. The island has a moderate maritime climate, cooled by prevailing westerly winds from the Roaring Forties, so extremes in temperature are unusual. Mild spring and summer temperatures, with warm autumn days and cool nights allow the grapes to ripen slowly on the vine, resulting in maximum varietal flavour development. The Tasmanian vintage usually begins from mid-March, at the peak of the dry autumn when ripening occurs, to late May before the risk of frost and rain

Tasmanian wine in facts and figures

Tasmania has approximately:

160 licensed wine producers

230 individual vineyards

90 cellar door outlets

1538 hectares of vineyards

Where we grow our grapes:

TAMAR VALLEY - around 40%

COAL RIVER VALLEY - around 13%

EAST COAST - around 20%

NORTH EAST - around 19%  

Other wine growing areas - DERWENT VALLEY, NORTH EAST (PIPER’S RIVER), NORTH WEST, HUON/CHANNEL approximately 9%

The varieties we grow:

PINOT NOIR - 44% (used for both table and sparkling wine)

CHARDONNAY - 23% (used for both table and sparkling wine)




Other varieties  - CABERNET SAUVIGNON, MERLOT, GEWURZTRAMINER - make up the balance

Exclusive products

We have worked with a number of local growers to source wines that are exclusive to 9/11 and represent great value to consumers.  Keep an eye out for the Tasmanian wines that we love:

Thicket Hill 

Sauvignon Blanc

Pinot Noir

Roaring Beach

Sauvignon Blanc

Pinot Noir