Galileo used his new invention, the telescope, to search the night skies. With the State’s oldest observatory perched on the hill above us, his poetic words provide the inspiration behind Observatory Hill Vineyard’s boutique, cool climate, medal-winning wines.
LATEST NEWS: Winepunters publish revealing interview with Chris and Glenn…read more
• premium • boutique • cool-climate • multi award-winning wines •
Observatory Hill Vineyard is situated only 10 minutes from Hobart, at the gateway to the highly
acclaimed Coal River Valley in Southeast Tasmania. Our wines reflect the best features of true,
cool climate viticulture: emphasising the delicate fruit and capturing the unique terroir of the region.
Recommend:
Chardonnay 2007 – quantities of this beautiful wine are limited so be quick to place your order.
A true Tasmanian cool climate wine, the 2007 Chardonnay is crisp and fresh. Its grapefruit and golden gage flavours are perfectly supported by the vanilla complexity of the soft oak. A lingering acidity suggests cellaring for 5 to 10 years. An excellent accompaniment to the more subtle game flavours of quail, guinea fowl or pheasant. This is an exceptional table wine that should continue to deliver over the next 10 years.
Simon Holloway
[Head Chef, Rockwall Restaurant, Hobart]
Chardonnay 2007 – quantities of this beautiful wine are limited so be quick to place your order.
A true Tasmanian cool climate wine, the 2007 Chardonnay is crisp and fresh. Its grapefruit and golden gage flavours are perfectly supported by the vanilla complexity of the soft oak. A lingering acidity suggests cellaring for 5 to 10 years. An excellent accompaniment to the more subtle game flavours of quail, guinea fowl or pheasant. This is an exceptional table wine that should continue to deliver over the next 10 years.
Simon Holloway
[Head Chef, Rockwall Restaurant, Hobart]
Cabernet Sauvignon/Merlot 2006 – Bronze Medal
Attractive bay leaf and herbal aromas with blackcurrant, blueberry flavours and hints of chocolate, the firm, furry tannins drying up the finish. One for the cellar.
Graham Phillips
[Sunday Tasmanian 14.2.‘10]