TAMAR VALLEY, TASMANIA — Carving its way along the Kanamaluka (Tamar River), the Tamar Valley wine region in northern Tasmania has swiftly emerged as a powerhouse in Australian viticulture. Although vines have dotted the region since the mid-1800s, it wasn’t until the 1980s that its modern wine industry began to flourish. Now, with accolades like two Platinum awards at the 2024 Decanter World Wine Awards for local legend Ed Carr’s sparkling wines, the region is earning global recognition.
Stretching roughly 50 kilometres from north to south, the Tamar Valley is an unofficial sub-region within Tasmania’s singular Geographical Indication (GI). It hosts approximately 30 wineries and 820 hectares of vineyards. Renowned for its world-class sparkling wines, the region is increasingly drawing attention for its still varieties as well.
Sommelier James Welsh, co-owner of Launceston’s acclaimed Stillwater restaurant, notes that while many of the region’s wines never leave the island, the quality is unparalleled. “Do the east [of the river] one day, then the west,” he advises, describing the contrasting landscapes: vine-covered slopes with water views to the east, and vineyard-sheep farm mosaics lined with gum trees to the west.
Launceston, named a UNESCO City of Gastronomy in 2021, serves as the ideal base. From there, visitors can explore a region that is particularly celebrated for Pinot Noir and Chardonnay, the backbone of its sparkling wines. But its Rieslings, shaped by the valley’s consistently cool conditions, are not to be missed.
Day 1: East of the Tamar River
Morning begins with a stay at Stillwater Seven, a boutique hotel perched above Welsh’s restaurant. From here, a short drive northeast leads to the House of Arras, where veteran winemaker Ed Carr has crafted acclaimed sparkling wines for over 25 years. At the cellar door, a Sparkling Scholar masterclass led by Will Doggett offers deep insight into Tasmania’s winemaking history and practices.
The class includes a rare guided vineyard walk—a privilege granted under strict biosecurity laws protecting the state’s fruit from mainland diseases. “We’re all still learning,” Doggett remarks, highlighting that the most promising vineyard site in Tasmania may not yet be planted.
Nearby, Sinapius offers a glimpse into cutting-edge cool-climate winemaking. Following the unexpected death of co-founder Vaughn Dell in 2020, Linda Morice has continued their legacy with precision and innovation. Among her latest ventures is Tasmania’s first Ribolla Gialla—a skin-contact, amphora-aged white wine with notes of baked apple and a distinctive grip, emblematic of the estate’s bold, terroir-driven ethos.
Day 2: West of the Tamar River
A short drive northwest from Launceston reveals newly minted cellar doors amid rolling countryside. At Utzinger, Swiss-born winemaker Matthias Utzinger and his wife Lauren produce organic wines on a sustainably managed property. Their seated tastings showcase varietals including a fumé-style Sauvignon Blanc and a field-blend red, Roter Satz—so coveted by locals that it often sells out quickly.
Next door, Evenfall shares its scenic estate and cellar door with two other labels: Bellebonne, helmed by celebrated sparkling winemaker Natalie Fryar, and Wellington & Wolfe, known for its German-style Rieslings. The collaborative setting in a renovated 1940s chapel offers visitors the opportunity to sample a range of wines in a single stop.
Further along, Stoney Rise offers a relaxed but refined tasting experience under the guidance of winemaker Joe Holyman. Known for producing both estate and imported wines, Holyman’s cellar door is as much a community hub as a wine destination. “There are no pubs or restaurants around here,” he says, pouring a crisp Trousseau. “So we made this a place where people want to linger.”
Bonus Day: Explore Launceston and Beyond
Start the morning with pastries and coffee from Bread + Butter before heading to Cataract Gorge, a river reserve that blends nature, history and recreation. Afterward, a short drive leads to lunch at Evenfall’s vineyard-view restaurant, featuring local produce like tea-smoked duck and East Coast oysters.
Afternoon tastings continue at Tamar Ridge, known for rich Pinot Noirs and sparkling wines under the Pirie label, and Small Wonder Wines, where certified-organic vineyards thrive in native bushland.
Back in Launceston, luxury accommodation awaits at Peppers Silo Hotel. Evening options include Du Cane beer hall and Havilah wine bar, the latter offering dishes like wallaby skewers and a curated list from local winemaker Ricky Evans. For those with stamina, Midnight Rambler offers late-night cocktails in a speakeasy setting.
Getting There and Getting Around
Launceston is accessible via a 70-minute flight from Melbourne, with all major attractions within a 50-kilometre radius best explored by car.
Essential Stops in the Tamar Valley
Accommodation
- Stillwater Seven – Luxurious riverside suites with curated mini-bars and deep baths.
- Domescapes – Vineyard glamping domes at Swinging Gate Vineyard.
- Wahroonga on Bourke – A stylish studio apartment in a Federation-era home.
Restaurants
- Black Cow Bistro – Premium Tasmanian beef in an upscale setting.
- Stillwater – A modern Australian menu in an 1830s flour mill.
- Timbre Kitchen – Seasonal, sustainable dishes paired with Velo Wines.
Shopping and Leisure
- Design Tasmania – Showcasing local craftsmanship and contemporary art.
- Launceston Distillery – Whisky tastings in a vintage airport hangar.
- Stockton & Co – An artful mix of Tasmanian and Japanese goods.
From award-winning wines to gourmet experiences, the Tamar Valley is a destination that pairs rugged natural beauty with polished hospitality, proving that even the youngest wine regions can produce timeless appeal.
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