Milton's East Coast Riesling is built for Tasmanian seafood. Delicate lime juice, rind, and citrus blossom on the nose, with exceptional juicy lime flavours carrying through to a long, crisp, chalky finish. Complex and fruity, with wonderful natural acidity that gives it a refreshing edge. Enjoy young for its lively freshness, or allow it to age gracefully for 5+ years. Pair with fresh oysters, Blue-eye, or Trumpeter. Drink now through 2031.

Cool-climate Syrah from Tasmania's East Coast is something worth knowing about. Milton's 2023 is a fine introduction. Lighter and more elegant than warmer-climate expressions, with vibrant peppery fruitiness and a refreshing balance that makes it endlessly approachable. Crafted in a cooler, wetter vintage, this is a wine of genuine complexity and moreish character. Only 6 bottles left. Pair with slow-cooked lamb, beef cassoulet, or duck. Drink now through 2028.

Ossa is a name worth knowing. This 2022 opens with generous layers of ripe red berries and black cherry, complemented by sweet spice and the subtle fragrance of forest floor. The palate is velvety and rich, with smooth, silky tannins creating a balanced and luxurious mouthfeel. A wine of considerable depth from Tasmania's East Coast, one that lingers long after the glass is empty. Pair with duck, venison, or aged cheddar. Drink now through 2030.

Ossa White Label Pinot Noir 2024 is a structured Tasmanian red wine showcasing ripe cherries, earth, and alpine herbs on the nose. The palate delivers red fruit and savoury spice with subtle game notes, supported by firm, chalky tannins and a mineral backbone. A focused, elegant Pinot Noir with excellent cellaring potential.

Spring Vale's East Coast Sauvignon Blanc is vibrant and direct, succulent passionfruit and bright citrus on the nose, with an intensity that carries through to a fresh, lively palate. A wine that doesn't overthink itself, and is better for it. Pair with fresh prawns, grilled fish, or a simple green salad. Drink now through 2026.

Springvale's East Coast Chardonnay is vibrant, layered, and built to last. Ripe white peach, nectarine, butterscotch, and lemon curd on the nose, with stone fruit and grilled nuts on the palate, all supported by refreshing lemon zest acidity. Outstanding cellaring potential, but drinking beautifully now, especially alongside freshly caught Tasmanian East Coast seafood. Pair with fresh crayfish, scallops, or pan seared fish. Drink now through 2031.

Springvale's Freycinet Coast vineyards produce Pinot with a distinctive textural richness, and this 2023 is a fine example. Rich dark fruits and generous toasty mocha oak on the nose, with lavender, blood orange, and rose petals adding complexity. The palate is smooth and savoury, with fine structure and a long, enticing finish. A seductive wine from one of Tasmania's most scenic growing regions. Pair with duck, lamb, or aged hard cheese. Drink now through 2030.

The Melrose is Springvale's more expressive, fruit-forward release and it's a joy to drink. Luscious cherry, wild red forest fruits, and enticing clove and vanilla on the nose. Supple and rich on the palate, with red and black berry fruits balanced by elegant tannins and refreshing acidity. A wine that's equally at home now or in the cellar. Pair with roast duck, lamb, or mushroom risotto. Drink now through 2030.