2025 Wineglass Bay Sauvignon Blanc, East Coast Tasmania

Trophy Best Sauvignon Blanc I Top Gold I Tasmanian Wine Show 2026

Intense herbal aromas—passionfruit, makrut lime leaf, chopped basil, fresh and appealing, while the palate delivers a shock of sweetness which is probably due more to alcohol/glycerol and intense ripe fruit than residual sugar. The finish is long and clean, thanks to nicely handled acidity and phenolics. Good fruit concentration here. Drink to 2030.

92 points Huon Hooke for The Real Review, January 2026

Estate-grown, East Coast sauvignon blanc; 40% barrel fermented in old French oak barriques. Bright and lifted with aromas of gooseberry, passionfruit and citrus with hints of crushed stone, a whiff of flint, white flowers and sea spray. Crisp and mouth-filling, with light clotted-cream tones and soft spice. The flavours swell on the mid-palate before focusing with a minerally cadence. Drink to 2029.

92 points (Special Value) Dave Brookes for Halliday Wine Companion, October 2025

The Wineglass Bay wines are made by Freycinet Vineyard, the first commercial vineyard and winery on the East Coast of Tasmania. Former Sydneysiders Geoff and Susan Bull planted their first vines in 1979 near Bicheno, with the first wines produced in 1983. Their daughter Lindy is today continuing the work with her partner Claudio Radenti, with the third generation already learning the ropes. The family currently cultivates four vineyards, all within kilometres of the original site. All wines are made on-site from estate grown fruit.

This wine is sourced from estate-grown and hand-tended 40-year old vines. The 2025 vintage was warm and dry across Tasmania, and all regions were spared from extreme heat days. After good fruit set during the warm spring, nature provided growers with generous crops, with concentrated flavours and excellent natural acidity across all varieties. The fruit was hand-harvested and 40% fermented in French oak barriques, a small percentage of which were new. The balance was fermented cool in stainless steel.

Exuberant aromas of a kitchen garden in late summer: gooseberries, lemons, makrut leaves and sweet basil, with hints of white flowers, and saline flintiness. The mouth-filling ripe fruit flavours have light creamy notes and good length.

Chill for a weekend lunch with friends. Start with this and fried zucchini flowers stuffed with ricotta, lemon zest, and mint, or feast with Thai-style baked white fish flavoured with a lemongrass-rich paste.