2026 Bream Creek Sauvignon Blanc, East Coast Tasmania

The 2025 Sauvignon Blanc is elegantly framed with vibrant grassy and passionfruit aromas. Acid driven with good weight and texture building through to a fine, silky finish. Drink to 2027.

91 points Angus Hughson for Vinous, July 2026

Rich and fragrant expression: tropical fruits, passionfruit cream, lemon butter, green capsicum, dewy grass and pineapple core. Generously flavoured, with varietal bramble and campfire ash elements over sweet citrus and vanilla edging. Finish is clean and bright. Certainly not in the lean and green spectrum, one for those that like a little heft.

91 points Regan Drew for Wine Pilot, January 2026

Pale with a flash of green and punchy aromas of lime, gooseberry, guava and pawpaw along with hints of melon, crushed stone, sea spray, wildflowers and almond meal. Flavoursome and dry with some increased tropical fruit action on the palate, a scattering of crushed herbs and a swift mineral cadence. Drink to 2029.

90 points Dave Brookes for Halliday Wine Companion, April 2026

Pale in the glass, fresh and lively. Pungent aromas of gooseberry, cut grass, sugar snaps and citrus. Textured and mouth-filling with a drive of tangy citrus, just-ripe stone fruit and snappy acidity. Long finish; plenty to enjoy here. Drink to 2030.

90 points Aaron Brasher for The Real Review, November 2025

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.