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Tasmania is one of only a very few wine-producing regions in Australia that enjoys a genuine cool climate, due to our southerly latitudes and the strong influence of the surrounding oceans on most of our grape-growing areas.
This is important, because it allows grapes to ripen relatively slowly over a longer period than in warmer, more continental regions. This slower ripening, in turn, results in fruit that has more intense flavours, more acidity and better balance which combine to make wines of flavour, intensity and elegance, and which beautifully match a wide range of foods.
Many of the classical wine regions of the world have developed over centuries for exactly the same reasons: cool, reliable climates provide fruit that makes great wine.
A further result of our cool climate is that it particularly suits some grape varieties and wine styles. For example, the high acidity of our fruit is ideal for classical styles of sparkling wine, Pinot Noir for red wine, responds wonderfully to cool ripening conditions, but is completely unsuited to warm climates, and Riesling ripens with intense flavours and acidity which allow it to be made into several interesting styles.
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