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The Tasmania, an Australian island of about 68,400 square kilometers, has an exclusive climate, different from Australia: the island is in fact well preserved by drought, fires and too dry climate, which would not allow the optimal screw development.
The first wine productions appeared around the mid-60s of the twentieth century: the Tasmania had a notable increase in agricultural activity linked to wine: the most famous winery is Penfold, which produces wine from grapes Siray, better known as Shiraz. The most widespread vine, made entirely from Shiraz grapes, is the Grange or Grange Hermitage, very prized and appreciated.
The morphology of the territory, with hills exposed to the sea and a perpetually windy climate, favors the optimal development of the Pinot Nero, made entirely from black grapes. The cold temperature also favors the production of sparkling wines, obtained from a base of Sauvignon Blanc and Pinot Grigio, characterized by harsh and tannic notes and matured in oak barrels. In the continental part of the island, sunny and with milder temperatures, is instead a wider production of wines with a singular character, such as Semillon, with a lemon flavor, Sauvignon Blanc, Chenin Blanc , Colombard, Gewürztraminer and other white-berry varieties, reminiscent of the scent of the sun and wind.
The particularly unspoiled territory and the high degree of purity of the water result in the wonderful Reisling wines, with a strong taste and spicy, obtained from aromatic vine in the colder part of Tasmania, the aforementioned Sauvignon and Pinot and wines distilled with Metodo Classico which are produced in the Tamar Valley.
The winery production facilities have been renovated in recent years, so as to increase production and give elegant and fragrant wines.

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Information about Tasmania

Soil and climate
The climate, warm and dry and with great temperature range between day and night, is perfect for the production of red wines, well structured and powerful, and white wines, rich and sapid.
Captain Arthur Philips was the first to cultivate the vineyard in Australia. During his journey with the British fleet, he stopped in Australia in Cape Town in 1788, where he collected the cuttings that he had planted in Farm Cove, near Sydney. Curiously, one of the reasons for which he began cultivating the vineyard was that of wanting to promote sobriety. In fact, many prisoners who were transported to Australia had major problems with alcoholism and it was thought that they would improve if, instead of making use of spirits, they had made use of wine. Unfortunately, these good intentions were not crowned with much success. Those who were successful in viticulture in Australia were a Scotsman, James Busby, who, before emigrating to Australia, had made a trip to all the wine districts of Europe, where he had studied viticulture and winemaking. Thanks to generous help in childbirth of the English state, he founded in 1825 the first winery, Kirkton Estate, in the Hunter Valley, 160 km north of Sydney. Other pioneers followed in his footsteps and in 1850 more than 200 hectares had already been planted in the vineyard. In 1843 a certain Dr. Linderman arrived in Australia where he began to cultivate the vine at Hunter Valley. He was the progenitor of a long series of doctors who dedicated themselves to viticulture in Australia. Linderman's business flourished, and after a while, Linderman's daughter married a nephew of James Busby. In this way the Kirkton Estate was acquired by the Linderman family.
Typical products
With the exception of some viticulture attempts made in the 1800s, it was not until the mid-1900s that vines were planted in Tasmania, the southernmost part of Australia. Towards the end of the century, the viticulture of the island consisted of about 500 hectares. The north-east area is mainly dedicated to Pinot Nero and Chardonnay for the production of sparkling wines in a classic style, but we can also find Riesling, Pinot Grigio and Gewürztraminer, for still wines. Cabernet Sauvignon wines often have a herbaceous note that makes one think, more than anything else, of Cabernet Franc.
Typical dishes
The first settlers were British, so the Australian cuisine has an Anglo-Saxon tradition. A famous specialty are the "meat pies" small meat pies used as snacks. Even more typical is the "vegemite", a sort of dark pate of yeast extract: the Australians spread it on bread and are practically dependent on it. There are also various dishes based on local species, such as samosa with kangaroo tail stew, emu paté, smoked game in eucalyptus leaves, salt-bush lamb, omelette with local anise seeds or acacia-flavored ice cream. For a few years now the "bush" specialties have been a great success, a concentration of completely different flavors for those who like to experiment, but in general, you can eat well, also because diversified immigration has added variety, and Italian and oriental specialties are very common and the proximity to Asia has also added to Asian recipes also Asian influences, excellent fish, shellfish and seafood, in fact in Australia there are fish such as John Dory and the delicious barramunda , delicious lobsters and other crustaceans such as the bugs of Moreton Bay (sea cicadas), and the excellent yabbies (freshwater lobster), to taste even salads and tropical fruits.

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Producer Penfolds
Wine type Red still
Region: Tasmania
Grapes: 100% Syrah
Alcohol: 14.50% by volume
Format: 0,75 l Standard
Special Features:
€ 45.01
Price With VAT

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