Pressing Matters attenuate their Riesling with supple variations around the time of picking, vinification temperatures and completion of ferments. Here's the perfect level of sweetness to titillate and excite the most discerning enthusiast. Just nine grams residual sugar are enough to enhance the palate with richness and complexity, add ripeness to the flesh and perfumes to the bouquet of juicy fruit. Led by its lovely floral nose, the supple touch of nectar softens the purse of lime lemon, making R9 the perfect partner to seafood, oven baked recipes or succulent white meats.

A mix of Riesling clones, D2V3 and 198GM, F8V13 and 239GM are planted on their own rootstock at a density of 5000 vines per hectare. Medium sweet dry at 69 grams residual sugar, its bouquet of florals and honeysuckle, oranges and lime precedes a succulent palate in perfect balance, candied apple flavours and white peach are balanced by divine minerality. Pressing Matters are also significantly lower in alcohol than most Australian Rieslings, the intense fruit flavours are balanced by an amazing natural acidity. The Riesling of choice to accompany crayfish or delicately sauced marron.

Pressing Matters are inspired by the Mosel style, fashioned to reflect and optimize the outstanding qualities of which Tasmanian Rieslings are capable. Greg Melick has been an avid consumer of the world's finest wines for decades, his own cellar is filled with first growths and he has spent many years touring the world's great vineyards. He is also a wine judge with twenty years national and international experience. Pressing Matters R139 is the lusciously sweet style of late picked Riesling, finished to 139 grams residual sugar, ideal for full flavoured consomme or the richest desserts.

Greg Melick is Tasmania's most senior barrister, he carries rank in the Australian Reserves and nurtures a penchant for fine Burgundy. A consuming desire to make his own wine led him to a northeasterly slope along Tasmania's Coal River, fourteen remarkable hectares of well drained viticulture which had previously been used for grazing. Yields are kept very low and Melick's Rieslings are finished at four different levels of residual sugar, R0 being bone dry, simply superb for haute cuisine, very much in the timeless styling defined by the savoury classics of Alsace and Mosel.

The top cut, off a mere four hectares Pinot Noir, eighteen different rootstock and clone, all picked by hand and separately fermented. Parcels are treated to minimalist vinification and the extravagance of a Vaslin Bucher basket press, followed by a year in the finest French oak barriques and three years cellaring before release. Assembled for eloquence and complexity, a strict cull of twenty barrels brings the final Cuvée into amazing focus. Filled of red and black fruit flavour, cherries and plum, the succulence of its exquisite acid line, draped in a pleat of undulating, velvety tannins.

There are two places of the most profound provenance along Coal River Valley called Belmont and Richmond, just a short drive northeast of Hobart. Both are a part of the early Australian experience, places of great historical import, sites that were selected during first settlement on the basis of their fertile endowments and promise of pastoral opulence. The vineyards Cooinda Vale and Butchers Hill were trained to yield a restricted harvest of the most exclusive Tasmania Riesling. Its prominent nose of indulgent perfumes, white jasmines, lemon zest and peach, a mesmerisingly mandarin palate, moreish and mineral.

Three generations of the Pooley family have grown up amongst the difficile vineyards of Coal River Valley. Here is a place that grows Pinot Noir of marvelous complexity, the ancient terrains and lowly latitudes make a mean microclime for a bounty of the most stubborn harvests. Priority is given to the sanctity of the soil, take care of mother nature and she will reward you with simply awesome Pinot Noir. Redolent of violets, cranberries and soy, the lip smacking fruitiness of black cherry cola, driven by the stalk of whole bunch ferments, aged in a cosset of the finest French oak.

The textural excitement and arcadian funk of a mostly whole bunch pressed Pinot Grigio. A minor part of the harvest is separately picked and destemmed for twenty days of ferment on skins, gently hand plunged every other day for a modicum of extraction. Batches are pressed off skins and assembled into the finshed wine before a requisite spell of maturation on fine lees. Nashis, pears and bright persimmon spice, her palate is plush and generously fleshed but held firm through fine grape tannins and lacy acids, mouthfilling of pears, applejack and aromatic white floral.

From parcels of toothsome Tasi Traminer, selectively harvested off the pick of fully mature vines. Bunches are destemmed and treated to an overnight soak before a course of well chilled ferments on gross solids. A stretch of rest on fine sedimentery lees tightens the palate and softens the tangy white grape tannins. The adorable auras of rose petal, pot pourri and fragrant caravan spice, juicily ripe quinces, orange fruit gums and a beam of sunshine. It's the topical tryst of Traminer that's full of flesh and bedecked with oodles of more moreish Turkish delights.

Planted in the 1980s, Cooinda Vale is constrained by a shallow rooting depth which limits vigor and limits the vines to low yields of the highest quality Pinot Noir. Grapes are completely whole bunch fermented through the action of wild indigenous yeasts, pressed to a luxuriously high proportion of new French oak barriques for a timely ten months of age. Tightly wound with black pepper, stalky tannin and blue berry redolence, its punchy strawberry jube fruits, seasoned by bay leaf, shitake and red gravel undertones. A mere hundred dozen are made.

At just three kilometres from Frederick Henry Bay, Butchers Hill can count on the sobering maritime winds to challenge the vines and restrict the harvest to small yields of the tastiest fruit. The winemaking is unhurried, wild ferments and good oak complete a curvaceous cuvée. It's Pinot for the punctilious, the sugars are intense, the textures satin smooth, the tannins toothsome and assured. Its crimson purple countenance, presages ripe raspberries, roses and fragrance of bay, a shave of ginger and sprinkling of soy, lingering over a length of crunchy cherry acids and glossy graphite tannin.

Poole’s Rock are crafted by the highly awarded Cockfighter's Ghost team, they know their work well and embrace the philosophy that great wines really are made in the vineyard. Not a bad effort for a Pinot Noir that's grown and vintaged in Tamar Valley but actually made at the Cockfighter's Ghost wineworks at Pokolbin in the heart of Hunter Valley. Established by a McQuarie banker who knows his wine, nothing short of the finest Pinot Noir has been sourced to be treated to an extravagant, no expense spared vinification.

As Australia's first PhD in viticulture, founder of Pipers Brook Vineyard and Pirie Estate, recipient of the Australia Medal for his services to Tasmanian tourism and wine, Andrew Pirie's contribution to the industry is almost without peer. Pirie Sparkling is the latest instalment of a project that began with the inaugural launch in 1995, it was received with immense international acclaim. Matthew Jukes declared it the greatest sparkling wine ever produced outside of Champagne! Pirie endures as one of the nation's most pre eminent, luxury level effervescent wines, its vigorous mousse persisting on a fine mineral finish.

Pirie are devoted to the artisanal élevage of fine Tasmanian Sparkling. Parcels of Chardonnay, Pinot Noir and Meunier are assembled around a reserve of aged vintages, the objective being to produce a consistent, full flavoured wine. Aromatically bready, toasty nots unravel over creamy autolysis characters from ageing on sedimentery yeast lees, all balanced by the crispness of apple and tangy citrus curd. True Method traditionelle in the fashion of the old world's most illustrious estates, followed by a minimum of eighteen months on lees before disgorging.

Established by Andrew Pirie AM, Australia's first PhD in viticulture, a man consumed by a passion to develop Tasmania into one of the truly great wine regions of the world. The Pirie vines are fortuitously planted along Tamar Valley, at latitudes very similar to Burgundy's Cote d'Or. Pinot Noir grown here has caused quite a sensation among international cognoscenti. Pirie South is about exploiting the quality and finesse of north Tasmania's fruit, to produce fresh, aromatic wines which drink beautifully while young and complement today's uber fresh styles of cuisine.

A fully engaging Riesling with alluring perfumes and elegant structure, from sites in the Pipers Brook and Tamar Valley of northeast Tasmania, an inspiring interpretation of the steely, complex wines of Alsace. The vineyards are vertically integrated through a rigorous regimen of site selection, viticultural development and management. This style of Riesling bridges the gap between the traditional Aussie which proffers citrus, chalkiness and calico, as opposed to their French counterparts which exude floral scents and offer refined, fruity palate structures.

From vines planted in the 1990s, to estate vineyards in Tamar Valley and around Pipers Brook. The fully ripe expressions of West Tamar are balanced by the naturally high, flavoursome malic acidity derived from Pipers Brook, achieving a tight, refreshing and complex style. The vines are meticulously hand tended, maximizing exposure of the bunches to the sun, realizing harvests with the most intense flavours. A generously complex wine of remarkable intensity, courtesy of the natural skin tannins, so ideal with antipasto, oven roasted turkey or white game.

The top cut of mature vineyard Pinot Noir, for cohorts of the generously proportioned, seamlessly finished Penfolds style. A masterful discipline of traditional winemaking techniques, aimed at preserving the wondrous textures and engaging eloquence of outstanding quality fruit, is followed by a judicious term of age in the finest French oak barriques. Raspberries and black cherry perfumes leap from the glass, opulent with olive and tapenade savouryness, its warm, tealeaf tannins in support of a velvetine palate that's garrulous of bush fruits and fragrant tradewind spice.

Ninth Island embarked on an odyssey to create the nation's finest sparkling by choosing the perfect ground to plant vines. In the creation of a Pipers River Sparkling, Ninth Island have intentionally aimed for an easy drinking style. Pinot Meunier plays an important role in the approachability, acting as a flavour accelerator that gives bright fruit notes on the nose and also acts to flesh out the middle palate. All is beautifully balanced by engaging Chardonnay characters of citrus, mineral and honeycomb, finishing with crisp and lingering acidity.

Ninth Island, often shrouded by ocean mists, is plainly visible across the waters from the namesake vineyards in northern Tasmania. The region has won an international reputation for producing world class Sauvignon Blanc, characterized by fragrant herbaceousness and crisp, racy fruit flavours. The Ninth Island estate vineyards at Pipers Brook and Tamar Valley are blessed by almost perfect conditions for flowering and fruit set, very well positioned to yield Sauvignon Blanc of good structure and fine balance.

This is like a young kid when allowed, finally, to speak at the table – bursting out with passionfruit, lime cordial, grape pulp, feijoa and cut grass. But it's not big, as such – just a riot of action. It's really well balanced, and a good-value drink.

Pinot Noir grown to a mixture of black cracking clays, characteristic of Tamar Valley vineyards, a further component from the volcanic soils of Pipers River. Both these terroirs have an excellent water holding capacity, offering a steady supply of moisture and nourishment to the vines throughout the growing season. Intensely perfumed with distinctive soft velvety textures and rich fresh vibrant fruit, Ninth Island is a wine that captures your palate's attention, offering the most sensual Tasmanian summer berry characters, appealing tannins and excellent mouthfeel.

From superior, low yielding estate vineyards in the remarkable terroirs of Pipers Brook and Tamar Valley. Pinot Gris is a varietal which ripens quickly in all but the coolest of climes, it is very much at home in Tasmania. The fully ripe characters of West Tamar Pinot Gris are balanced by the naturally high and flavoursome malic acid of Pipers Brook fruit, contributing structure to a tight, refreshing and engaging, food friendly style. Good Grigio makes a perfect match with anything goats cheese, a bliss alongside abalone and truffle recipes.

The main aim in crafting Ninth Island is to maximise the natural cool climate flavours and aromas of Chardonnay without the use of any oak. An assemblage of vineyards from the Tamar and Pipers River/ Pipers Brook regions which yield harvests of slowly ripened Chardonnay, paradoxically a normally quick to ripen varietal. There is extreme flavour accumulation and plenty of natural acidity in the grapes at harvest, translating into a fresh, early drinking style of Chardonnay wine that captures the distinctive flavours and affability of all things Tasmanian.

Hermann Paul Leopold Buring was born in 1876, his legacy is an enduring tradition of Australia's most consistent vintages of delicious white wine. The design at the Leo Buring wineworks is always to make the finest Riesling in the hemisphere, engaging wines which can offer a profound depth of flavour, combined with elegance, balance and finesse. Leo Buring is endowed with winsome florals, juicy fruits and profound mineral characters, all kept vital by cleansing lime acids, simply a splendid rendering of Australian Riesling at its very finest.

The Apple Isle is blessed by a confluence of season and clime, not dissimiliar to the great Pinot growing terroirs of La Bourgogne. Chilly nights, morning mists and an extended vintage encourage the vines to yield harvests of tiny berries, brimming with piquant sassafras cherry flavours, cossetted by a patina of refined, elegant tannins. Treated to a course of Burgundian vinification techniques, whole bunches and open ferments, hand plunges and a term of age in French oak, the Pinot Noir of choice to accompany salmon cutlets, cherry glaze and morel.

Single vineyard Pinot Noir, hand picked off superior Kreglinger estate blocks at Pipers Brook, fruit is painstakingly sorted for excellence and gently whole bunch pressed. Nothing but the purest primary juices are extracted for an old world style ferment in seasoned French oak, full malolactic and nine months of repose to infuse texture and luxurious creaminess. The best barrels of vintage are identified for inclusion into the final Cuvée, bottled under liqueur dosage and sent for a secondary ferment in bottle over the course of ten years maturation.

From a dedicated sparkling wine vineyard, planted to a high density Pinot Chardonnay block of significant age, at the highly propitious climes of latitude 41° south. The cool coastal slopes of Pipers Brook and the southeast facing terroir of Kreglinger Vineyard, yield a truly exceptional wine. The nation's most refined and artisanal Methode Traditionelle, an addition of liqueur de dosage at disgorgement has added further richness and complexity to the already multi layered palate. The most refined Cordon de Mousse forming an effervescent necklace of petulantly popping pearl beads.

Tasmania's cool climate viticulture provides many challenges, it further inspires the Josef Chromy vineyard team who are already driven by a consuming desire to make Pinot Noir that's articulate of is provenance. Defined by its profound varietal intensity, ripe cherries abound on the palate and nose, wild berries and dark chocolate, exciting smoky earthy characters over a seamless structure of silky tannins and supple French oak, the savouryness of barnyard and forest floor adding depth and complexity to the lingering spicy finish.

An uncompromising pursuit of excellence from the apple isle. Only the most exceptional parcels are reserved for Zdar, always an extremely limited vintage release. A course of barrel ferments are stirred weekly to improve texture, infuse palate weight and add complexity. Components are treated to a year's maturation in a selection of seasoned and new French oak barriques before assembling into the finished wine. A richly textured Chardonnay with notes of peach and lemon barley , chestnut and vanilla, over a length of seamlessly integrated French oak.