Category Archives: Tasmania

Effervescence Tasmania

Effervescence Tasmania 2016 returns over four days from 3 – 6 November 2016, showcasing world-class sparkling wines, Michelin-starred chefs, award-winning winemakers and experts. This year, we’re privileged to have legendary chefs Tetsuya Wakuda and Jacques Reymond participating – Tetsuya in the Grand Degustation dinner and three-course local producer lunch, and Jacques in The Essence of Effervescence lunch at Quamby Estate.

Author and wine expert Tyson Stelzer will host a Champagne and Tasmanian Sparkling Wine dinner and masterclasses, and some of our leading winemakers, Dr Andrew Pirie (Apogee), Ed Carr (House of Arras) and Louisa Rose (Jansz) are on the pour. Add to that the Effervescence Tasmania festival’s decadent garden party, Bubbles and Beats event and food-matching masterclasses for the ultimate food and wine weekend.

More information at  

Great Eastern Wine Weekend in Tasmania

A wine weekend filled with special events, insider experiences and discount offers? Yes please! Join us on the east coast of Tasmania for the Great Eastern Wine Weekend on 10 – 11 September 2016 and celebrate the superb cool climate wines, fresh seafood and local fare.

Bruny Island Oysters (Image supplied by Tourism Tasmania)

Oysters (Image supplied by Tourism Tasmania)

During the Great Eastern Wine Weekend stop in at cellar doors and enjoy special offers, enjoy a spectacular Wineglass Bay Cruise with multi award winning wine maker Andrew Hood, or tuck into some Bubbles and Bivalves at Freycinet Marine Farm.

The full program is available at

Riversdale Estate Crater Chardonnay 2011 – Tasting Note

Riversdale Estate in Tasmania’s Coal River Valley, has an emphasis on sustainability and (given previous vintages) consistency. Using water saving measures, encouraging insect loving bird species around the estate, along with many other vineyard management techniques. The previous vintages of this wine both achieved trophies at wine shows.Riversdale Estate Chardonnay

If you are a fan of reved up oak then this is going to rock your socks.  Packed full of fruit – vanilla aromas, citrus zest, and ripe stone fruit leap from the glass.  The palate displays luscious stone fruit, preserved lemon/lemon curd creaminess. Intense, but well balanced wine, which lingers on the palate. Able to stand up to ‘meater’ dishes. But I’d pair it with baked snapper covered in a beurre blanc sauce. Available from Riversdale Estate and Cellarmasters.

RRP $34.99
Alc 13.5%
Sample: Provided by Cellarmasters

Tasmania – ‘wild and dramatic, cultured and quirky, isolated yet accessible.’

When the world’s most trusted travel publisher as internationally announced that Tassie is ‘ripe for the picking’.  Lonely Planet named Tasmania one of the world’s top regions to visit in 2015 – the only destination in Australia or New Zealand to make the list.

Naming Tasmania as number four in the “Top 10 Regions in the World to Visit in 2015″ in their Best in Travel 2015 publication, Lonely Planet says ‘the Tassie food scene is a gourmet’s paradise, best exemplified by the diversity of produce found in the wilds of Bruny Island. Whether it’s getting a frisky fill of oysters at Get Shucked Oyster Farm, downing a few glasses of pinot noir at Australia’s most southern winery, or gorging on freshly picked berries from the local berry farm, there’s no better place to taste Tassie on a plate.

Bruny Island Oysters (Image supplied by Tourism Tasmania)

Bruny Island Oysters (Image supplied by Tourism Tasmania)

“There’s a spotlight shining on Tassie at the moment, and it’s only going to get brighter following this latest announcement by Lonely Planet” said John Fitzgerald, CEO of Tourism Tasmania. “Tassie has always had so much to offer visitors who journey to Australia’s island state, and the latest accolade from Lonely Planet cements our place globally as a destination of world-class natural, cultural, heritage and gourmet experiences, all within easy reach of each other.”

Tasmania is rapidly losing its long held status as one of Australia’s ‘hidden gems’. Visitors are lured by an island which epitomises some of the key strengths of Australia’s international appeal – raw, unspoilt natural beauty and incredible fresh food, wine and culinary experiences.

Tourism Australia’s latest global food and wine campaign – Restaurant Australia – culminates in Tasmania next month, with a gala dinner at MONA for 80 of the world’s most influential food and wine figures.

But it’s not only the flavours that feature. Lonely Planet encourages travellers to ‘descend the spiralled staircase of Hobart’s uber-trendy subterranean MONA,’ applauds Tasmania’s wilds, and highlights the much anticipated opening of Australia’s premier coastal bushwalking experience, the Three Capes Track.  Tasmania’s regions are also acclaimed, with the Tarkine, Cradle Mountain, Bay of Fires and Franklin River among the ‘diverse, remote and wild outdoor experiences’ highlighted by Lonely Planet.

For more information on Tasmania, visit

2010 Moorilla Muse Series Chardonnay

Tasmania is a hot place at present.  For such a cool climate wine region there really are some sensational things coming out of the state. But alas I haven’t been myself, so it is high on my foodie to-do list.  After this wine and a few others from Moorilla at the Adelaide Wine Show it’s even higher on that list.  In general I was very impressed with Tasmanian Chardonnays, Pinot Noir and Rieslings.

Tasmania’s cool climate and Moorilla’s close proximity to the ocean sees the vines kept cold at all times.  This helps with reduced risk of frost and fungal diseases. But also the climate facilitates a long ripening process and promotes complexity of flavours.  Just 15km north of Hobart on the Derwent River, it will definitely be on my “must visit” list.

The 2010 Moorilla Muse Chardonnay has great intensity and complexity on the nose.  Lovely warm roasted cashew nuts, beeswax/lanolin, and preserved citrus.  On the palate it was lively, and full of flavour with a pleasant citrus pith grip. While being fuller in flavour, it wasn’t full of malo-creaminess.  Soft ripe citrus and white stone fruit flavours, combined with a subtle savour edge. For me this rates pretty high on the drinkability scale.

I’d probably match the Moorilla Chardonnay with a cured Tasmanian salmon – you have to really.

RRP $45
Alc 13.5%
Closure: Screwcap
Source: Cellar