The Hobart and Southern Region which boasts an array of cultural experiences that are surrounded by passionate producers creating amazing Wine and Food that will blow your mind and taste buds. Enjoy Fresh Oysters, visit a Cheese maker , behind the scenes winery tour and more signature experiences than we can mention here!
A progressive degustation with you in it!!
Come on a journey of Gastronomical proportions indulging in exquisite food and wine that have made Tasmania and food and wine lovers paradise
“Degustation” is a culinary term meaning “a careful and appreciative tasting” focusing on the senses, high culinary art, fine wine and good company on our Tours in Tasmania.
“Great way to Learn about Local Food and Wine
We decided blast minute to join the your but it was a great choice, there were three couples and we all became friends on the tour as we share good wines, good food, and good commentary from Brad. There was no pressure and no real deadlines just a relaxing day. Brad knew so much of the history of the area and along with his wine and food knowledge that made fro a great day. If you are in the area this is a must do” Barry T
“A great tour!
Entertaining and interesting from start to finish. If you want to learn about the area, try some of the best wines and food it has to offer and meet some great people along the way, then this is the tour. Brad is a great host and we would definitely recommend the whole experience.” Matt B
First Flight of Tasting & Lunch included
Taste some amazing sparkling throughout the day
11:30am Coal Valley Vineyard
Amazing lunch to cater for all types of dietary requirements
After a very short drive from the city we arrive at Coal Valley Vineyard. This 5ha vineyard produces mostly Pinot Noir and Riesling. A small portion of the vineyard also has Chardonnay, Cabernet Sauvignon, Merlot & Tempranillo. Typifying small scale viticulture in Tasmania, Coal Valley Vineyard have nurtured the site over the last 20 years or so into fabulous shape, producing great expressional fruit that highlights the greatness of the Coal Valley Region. Full flavoured wines with great longevity and character, Coal Valley Vineyard is a great introduction to what will be on offer for the day. Re-defining most people’s views on wines; what Riesling should taste like, dry and full flavoured with great length and acidity, Chardonnay that isn’t overpowered by Oak and fat buttery flavours but with lovely stone fruits and structure, Pinot Noir that actually engages your palate with texture, body and long lasting flavour and finishing off with a tight French Style Cabernet Merlot that will take you to another continent or make you realise that you are now in Tasmania.
your wine tasting will include; |
Sparkling Blanc de Noir, Riesling, Sauvignon Blanc, Chardonnay, TGR Riesling, Pinot Noir & Cabernet Sauvignon.
After the wine tasting you can select your favourite wine to enjoy a glass to compliment lunch of various share plates including;
Freshly Baked Sourdough with olives and oil, Salmon Rillets, Chicken Parfait, Croquettes, Potatoes Bravas, Seasonal Salad greens & Cheeseboard.*
** Any Dietary requirements are Happily catered for e.g.: Vegetarian, Coeliac, Nut Allergy, VegAquarian etc. Please notify us when booking.
Second Flight of Tasting
1:00pm Pooley Wines
Venture back it time at a wonderful 1830’s Georgian period property that is now the home of Pooley Cellar door at the acclaimed Butchers Hill Vineyard.
The Pooley Family is the only 3rd Generation “Wine Family” in Tasmania with Viticulturist Matt and Winemaker Anna carrying the tradition that Margaret and Denis Pooley started more than 30 years ago. Showcasing the “Terroir” of the 2 sites now in the portfolio is of paramount importance at Pooley Wines. Sustainable Vineyard practices produce excellent grapes and and quality wine. Minimal interference with the flavours from the vineyard is key to producing Pinot Noir’s that express the style in which Pooley have become renowned for. The age worthy and trophy winning Riesling’s, Vintage Sparkling in the “Champenoise Method”, perfect Grigio and juicy Cabernet Merlot will once again have you amazed how “serious a contender” Tasmanian Wine is becoming in the Australian Wine Industry.
your wine tasting will include;
“Matilda” Champenoise, Pinot Grigio, Riesling, Pooley Pinot Noir, Butchers Hil Pinot Noir, Cooinda Vale Pinot Noir and Cabernet Merlot to coincide with the the white wines we will enjoy the Freshest Tasmanian Oysters. If you are an Oyster Virgin this is the optimum chance to try some of the Best Oysters in Australia shucked fresh that day by “The Fish Man”
Third Flight of Tasting
Choose any 3 distilled products of your choice.
2:00pm Richmond Tasting House
Go to where it all began. Nestled away in Richmond is where Bill Lark first started distilling Whisky, now it has become a place for all things distilled. Julie and Troy, “purveyors of fine booze” have made available dozens of various products in which you can try as part of joining The Long Lunch Tour Co. From aromatic Gin, various barrel aged Whisky, Vodka and Port the list is too long to mention.
your tasting will include;
3x Half Nips of any available Gin, Whisky etc
Tasting at this venue is by no means compulsory, if you would prefer to visit the sweets shops, bakery, antique shops, art galleries etc instead we depart Richmond at 3:00pm sharp.
Making sure we take a short drive through Tasmania’s most famous colonial town to enjoy some of the old buildings including a stop at ye’ olde Bridge circa 1823 for a chat about some of the History of Van Diemens Land and a story or 2.
Fourth Flight of Tasting
3:05pm Wicked Cheese Co
Visit a fully operational cheese making facility that produces world class cheese from milk that has only travelled kilometres from local Dairies (we will see the cows on the way).
Ashley and Jen have forged a reputation nationally as top producers in their field winning many awards and trophies, they also stock loads of different delicacies that you can take home for dinner or even fly back to the mainland with in a special Wicked Cool Pack (you can take anything out, you just can bring Food into Tasmania)
your tasting will include;
Double Brie, Camembert, Vintage, Whisky and Smoked Cheddar, Goats Cheese, Wicked Blue, Pepper Berry, Chilli Camembert and many more.
Fifth Flight of Tasting
3:30 Littlewood Strawberry Farm
Sophie Nichols has developed a great organically grown, spray free Strawberry Farm where I shout you an empty punnet and you get to pick yourself some tasty strawberries that you can eat right there and then if you like, as they do not require washing being spray free. They also have a range of jams, honey and some locally grown produce plus some Ice cream that is made from her own berries if you fancy buying something extra.
Sixth Flight of Tasting
This is the part of the day that we can collectively decide on our options and the itinerary can differ, options are;
3:45 Craigow Vineyard
(mostly weekends only)
Steeped in History, Craigow was one of the original estates of the Coal Valley established as a free land grant in the 1820’s by the Murdoch Family. At its height it was a 3000 acre property with 7 workers cottages, the largest Apricot Orchard, fully self sufficient with a general store and its own cricket team. Now its owned by the Edwards Family who were one of the first to plant vines in the Coal Valley. Producing 100 tonnes of grapes per year, Barry Edwards selects 30 tonnes of the best fruit to go into Craigow wines and French Winemaker Alain Rousseau crafts the wine skilfully to represent the best the Coal Valley region has to offer with a French twist.
3:45 Domaine A
Tradition is the name of the game at Domaine A
(Closed on Weekends)
Peter and Ruth Althaus searched the “new world” wine regions for somewhere other than Europe to grow Cabernet Sauvignon in the Bordeaux style and chose Tasmania. Against the advice of many people in the know (Department of Agriculture) they persisted in true Swiss fashion and quickly became one of the most prestigious producers of the style in Australia let alone Tasmania. First Class quality grapes exude greatness and you can taste it in the range of wines which Peter only releases “once they are ready”. This means you get to taste some wines with some age on them. Distinctly flavoured with rich intensity you can really get the sense that something great is happening.