Tasmania is hot right now. Not in a climate sense, of course. I speak of the quality and consistency of its wine, the interest in the region from winemakers and wineries from the mainland and overseas, and, finally, the tribe of loyal wine consumers that are besotted with Tassie wines from the first sip.
I’ve got to say, I’m right there with them, having recently spent time with my nose buried in a wine glass, tasting a swathe of Tasmanian wine samples for the next iteration of the Halliday Wine Companion at The Lounge by Frogmore Creek overlooking the waterfront in Hobart, followed by five days judging at the Royal Hobart Wine Show. This is what I learnt.
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