2025 Bream Creek Riesling, Tasmania

94 points (Premium) Canberra International Riesling Challenge 2025

Pale straw with a green flash and lifted characters of freshly squeezed lime, Granny Smith apple and grapefruit. Hints of white flowers, crushed stone, sea spray, almond paste, clover blossom and lemongrass. Bone dry with a sizzling saline acid line and focus, the finish super crisp and precise. Super stuff. Drink to 2036.

93+ points Dave Brookes for Halliday Wine Companion, June 2026

Fresh green apple aroma, good depth of flavour if a touch straightforward, then a slight phenolic texture sweeps the finish clean. Nice wine, delicious and bright in its fruit flavour, and a little food would mop up that trace of bitterness in the tannins. Drink to 2035.

93 points Huon Hooke for The Real Review, November 2025

Pale hue. Aromatic with leafy green apple, white chalk, ‘Wizz Fizz’ sherbet, flint, lemon drop and balsa wood. Fleshy apple on the palate, with lemon drop citrus and fennel top anise/herbaceous tones. Flowing and with a fuller structure. Showing a little of the vintage with riper characteristics yet maintains class and balance.

91 points Regan Drew for Wine Pilot, January 2026

Tasmania is best known for its sparkling wines, chardonnays and pinot noirs. That means that other varieties often fly under the radar. Riesling is a case in point with this excellent offering from Tasman Peninsula producer Bream Creek well worth seeking out. Bream Creek makes excellent wines across the board, probably due to the fact that proprietor Fred Peacock is one of the island state's top viticulturists. You'll find citrus aromas that lead on to a crisp, dry palate with bright, chalky minerality, tropical fruit hints, and zingy acid. You could pair this one with freshly shucked oysters or pan-fried sardines.

Windsor Dobbin for Tasmanian Wine Online

About Bream Creek

Bream Creek is one of the Tasmania’s oldest vineyards, located 50 minutes east of Hobart on a ridge overlooking the Tasman Sea.

It is gently sloping site of deep soils ranging from brown to black clay loams with stonier higher grounds. With significant maritime influence, the surrounding topography and forests offer a natural windbreak from the strong, cold winds. The growing seasons are typically long and mild, with cool frost-free springs, long sunny summer days and an extended autumn ripening period to enhance flavour development. Most of the vineyard work, including pruning and picking, is done by hand.

The vineyards were originally planted from 1974, at that point mainly to Riesling and Cabernet Sauvignon, with smaller plantings of Pinot Noir, Chardonnay and Gewürztraminer.

In 1990 renowned Tasmanian vigneron Fred Peacock purchased the property, increasing the plantings of Pinot Noir and adding Sauvignon Blanc, as well as one of the first Schönburger vines in the southern hemisphere.

The total area planted to vines is today at 7.5 hectares.