Grape harvest in motion for state's winemakers

A late wine grape harvest and reduced yield are expected to be balanced with exceptional quality, according to Tasmania’s leading winemakers.

An unusually cold spring and mild summer with little rain are the reasons behind a 

House of Arras chief winemaker Ed Carr said its harvest was starting around three weeks later than usual.

With its cellar door based at Pipers River, the winery gets its grapes from vineyards around the state in places like the Tamar Valley, East Coast, Upper Derwent, Coal River Valley and Relbia.

“It’s a bit bizarre that it is so late, but we’re looking for the weather to hold now and get us across the line in terms of getting the fruit right,” Mr Carr said.

It had been a slow-growing season for vines and grapes in Tasmania.

“But the vintages where the fruit ripens slowly in these cool conditions really set up the wines for the future to be very elegant and fine, which really suits the sparkling style,” Mr Carr said.

“So we are really excited about this vintage.”

Bangor Wines owner Matt Dunbabin said this year had been challenging to grow grapes.

“It’s no disaster, but it’s definitely a low-yield year.”

Bangor grows Pinot Noir, Chardonnay and Pinot Gris.

“We’ve got a balance that suits our customers,” Mr Dunbabin said.

“As a whole, Pinot Noir is the dominant variety.

“But there are still plenty of white varieties as well.”

Mr Dunbabin said the variable yield each season highlighted how challenging winemaking was in Tasmania.

“The season dictates a lot of what happens to you.
“You never really know what your yields are going to be.

“It can be chockers one year and empty the next,

“We have to be pretty nimble and have well-planned strategies for the ups and downs.”

Wine Tasmania Viticulture & Winemaking Officer Paul Smart said harvesting activity was likely to continue through to late May and potentially June.

“A slower season like this can be a good thing when it comes to flavour development in our wines”, Mr Smart said.

“While yields are expected to be down around 30 per cent compared with last year’s record high production, we’re anticipating excellent quality and plenty of fruit intensity.

“Tasmania's unique climate never gets truly hot.

“We are an island located a long way south, and our latitude and the surrounding water lead to long seasons and intense flavours in our wines.”

Mr Smart said that planned burns taking place around the state posed a risk to vineyards.

“Vineyards are particularly susceptible to smoke exposure at this time of year.

“We’re simply asking people to have a quick proactive conversation with nearby vineyards before lighting a fire.

“Sometimes there may be limited risk based on weather conditions and the stage of harvest.

“Sometimes a short postponement may be all that’s needed to avoid potential damage.”

With the state’s wine industry becoming a dominant player, Mr Smart urged Tasmanians to support producers.

“We invite Tasmanians to celebrate with the hardworking growers and makers around the island at this exciting time of the season.

“Whether choosing a Tasmanian drop, signing up to help pick grapes at your local vineyard or being understanding of a little late-night activity during harvest, we’re looking forward to another vintage to remember in 2026.”