The WildState Range

Frankcomb's Huon Valley Chardonnay is shaped by one of Tasmania's most distinctive cool climate regions. White nectarine, honey blossom, and white peach on the nose, with a rich, round, and generous palate and subtle nutty cashew notes from French oak ageing. A lovely lingering finish that makes this a natural companion to oysters, seafood marinara, and chicken dishes. Enjoy now or cellar for 5–10 years. Pair with fresh oysters, seafood marinara, or roast chicken. Drink now through 2034.

Frankcomb is a small, family-run estate in the Huon Valley and this Pinot wears that provenance with pride. Vibrant deep ruby in the glass, with lifted red berries, spice, and subtle French oak on the nose. The palate is rich and round, brimming with lively raspberry and cherry fruit. Well structured tannins provide grip and complexity, while excellent length rounds out a beautifully balanced wine. Pair with duck, lamb, or a Sunday roast. Drink now through 2030.

Seven years on and this Freycinet blend is drinking beautifully. A masterful combination of Cabernet Sauvignon, Merlot, and a touch of Cabernet Franc. Deep ruby with a hint of purple, the nose is heady with cigar box, cassis, and liquorice. The palate is rich and layered, with juicy plum, ripe berries, and blackcurrant woven through with liquorice, spice, herbs, and black olive. A wine of real structure and depth from one of Tasmania's most celebrated estates. Pair with slow roasted lamb, beef short rib, or aged hard cheese. Drink now through 2030.

Freycinet's Chardonnay is tightly crafted and built for the long haul. Citrus and melon on the nose, with subtle hazelnut and spice adding complexity. The palate is fresh and vibrant with ripe rock melon, white peach, grapefruit, and lime peel, tied together with shimmering acidity and elegant spicy oak. Luxurious texture and underlying tension signal real cellaring potential. Pair with fresh crayfish, pan-seared scallops, or roast chicken. Drink now through 2034.

This is a wine with a story worth telling. The Merlot vines at Freycinet were planted by founders Geoff and Susan Bull in 1979. Some of the oldest in Tasmania and this 2020 vintage, crafted by the 2nd and 3rd generation of the family, is a tribute to that legacy. Rich plums, blueberries, and warm spices on the nose, with savoury herbs and subtle black olive adding complexity. Elegant and poised, with a structure that promises longevity. Only 1,000 bottles made and just 12 available here. Pair with slow-roasted lamb, duck confit, or aged hard cheese. Drink now through 2035.

Freycinet Pinot Noir 2024 from Tasmania's East Coast vineyard showcases the region's cool-climate mastery. On the nose, black cherries, ripe raspberries, and plums mingle with subtle notes of game, truffle, and cedar. The palate delivers vibrant, smooth fruit with velvety tannins and a long, satisfying finish that lingers beautifully. This is premium Tasmanian Pinot Noir at its finest. Elegant, complex, and food friendly. Pair with game meats, duck, or aged hard cheese. Drink now through 2030.

Freycinet's East Coast Riesling is pure and precise. A wine that captures the tension between ripeness and acidity that makes Tasmanian Riesling so compelling. Juicy limes, green apples, grapefruit, and white nectarine on the palate, with gentle spice and a crisp, mineral driven finish. Scintillating tension and elegance from one of Tasmania's most celebrated producers. Pair with fresh seafood, sashimi, or Vietnamese cuisine. Drink now through 2032.

Named after one of the world's most beautiful beaches, this Sauvignon Blanc lives up to its postcode. Gooseberries, passionfruit, and tropical fruits burst from the glass with exuberant energy, leading to a palate that's elegant and refreshingly crisp with subtle layers of complexity underneath. From one of Tasmania's most celebrated estates, this is a wine that's as easy to love as the view it's named after. Pair with fresh oysters, grilled prawns, or a summer salad. Drink now through 2027.