Portal:Tasmania/Selected article/13

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Tasmanian wine is produced in the Australian state of Tasmania. Located at a more southerly latitude than the rest of Australia's wine regions, Tasmania has a cooler climate and the potential to make distinctly different wines than in the rest of the country. The area grows primarily Pinot noir, Chardonnay and Riesling with some smaller plantings of Cabernet Sauvignon and Sauvignon blanc. Global warming has had positive effects on the Tasmanian wine industry, allowing most of the grapes in the past few vintages (as of 2005) to ripen fully and produce more vibrant wine.

Tasmania was one of the earliest regions in Australia to be planted with vines and was even the source of cuttings for the first vineyards in Victoria and South Australia. It was also home to some of the earliest wines to gain attention outside of the county with a fortified dessert wine by Bartholomew Broughton being praised by one English writer as Australia's equivalent to Port.Being an island, Tasmania has a temperate climate. The cool climate of the regions gives way to a late harvest typically around April.