Tasmania is a small island one quarter the size of Victoria, and for viticultural purposes is regarded as a single region, made up of seven sub-regions. The climate is cool temperate with a strong maritime influence, the latter provided by the Roaring Forties, winds which cross the Indian Ocean and have a cooling effect on Tasmania’s weather. Tasmania makes cool climate wines, and cool climate wines are in demand. Most of the noble varieties of the world grow best in cooler areas. The reason? In cooler areas grapes take longer to ripen and so develop more complex flavours. Acids, which give wine backbone and help longevity, build up gradually. In warmer areas where grapes ripen rapidly the acid levels can plunge equally quickly. The result is flabby wines with little complexity or flavour. Cool climate wines generally have more finesse, elegance and depth, and can develop even greater complexity with careful cellaring. Varieties for sparkling wine are picked at much lower levels of ripeness, but still benefit from the same slower ripening process as still wines. Like all primary producers grapegrowers are at the mercy of the elements, and as Tasmania is such a marginal climate for grapes this effect is magnified. In some years the grapes ripen beautifully with rich fruit flavours. In others ripeness is slow to come and the result can be lighter wines best drunk early. Most varieties are picked throughout April, although the picking season for some varieties such as cabernet sauvignon extends into May. In other warmer parts of Australia full ripening can occur before the end of February. <p>Tasmania is a small island one quarter the size of Victoria, and for viticultural purposes is regarded as a single region, made up of seven sub-regions. The climate is cool temperate with a strong maritime influence, the latter provided by the Roaring Forties, winds which cross the Indian Ocean and have a cooling effect on Tasmania’s weather.</p> <p>Tasmania makes cool climate wines, and cool climate wines are in demand. Most of the noble varieties of the world grow best in cooler areas. The reason? In cooler areas grapes take longer to ripen and so develop more complex flavours. Acids, which give wine backbone and help longevity, build up gradually. In warmer areas where grapes ripen rapidly the acid levels can plunge equally quickly. The result is flabby wines with little complexity or flavour. Cool climate wines generally have more finesse, elegance and depth, and can develop even greater complexity with careful cellaring. Varieties for sparkling wine are picked at much lower levels of ripeness, but still benefit from the same slower ripening process as still wines.</p> <p>Like all primary producers grapegrowers are at the mercy of the elements, and as Tasmania is such a marginal climate for grapes this effect is magnified. In some years the grapes ripen beautifully with rich fruit flavours. In others ripeness is slow to come and the result can be lighter wines best drunk early. Most varieties are picked throughout April, although the picking season for some varieties such as cabernet sauvignon extends into May. In other warmer parts of Australia full ripening can occur before the end of February.</p> 2008-07-31T17:12:52+10:00 tasmanian-region 368692 2008-07-31T17:12:52+10:00 84802 2008-09-18T12:01:27+10:00