The WildState Range
Spring Vale is a genuine Tasmanian institution, part of a property the Lyne family has farmed since 1875, five generations and counting. Vines went in on the East Coast property in 1986, and today Spring Vale sits on the Freycinet Coast, the sunniest stretch of the state, producing Pinot Noir, Sauvignon Blanc, Pinot Gris, Chardonnay and sparkling wine with an emphasis on minimal intervention and letting the site speak for itself. It's the kind of place where the history runs as deep as the vines, tasting takes place in the original 1842 homestead's convict-built stables.
How to shop
Stick to One Corner of the Island
Every region in Tasmania grows something a little differently. Building a bundle around one region, say the Tamar Valley or the East Coast, is a way to really get to know a place, its soil, its climate, its particular way of making Pinot Noir or Riesling. It's less about variety and more about depth.
Get to Know a Variety Properly
Tasmania makes more than one style of Pinot Noir, more than one style of Riesling. Building a bundle around a single variety lets you taste how region, producer and approach can change the same grape into something completely different from bottle to bottle.
Follow One Winemaker's Range
Behind every label is a person making decisions, about the vineyard, the vintage, the style they're going for. Building a bundle around a single producer is a way to taste those decisions side by side and get a real sense of what makes their wine theirs.
5 products
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5 products
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.
Springvale's Rosé is delicate, dry, and quietly lovely. Beautiful salmon pink in the glass, with wild berry and rose petals on the nose. The palate is crisp and refreshing with quince and red apple and a hint of minerality on the finish. A wine that doesn't demand attention but rewards it. Pair with fresh seafood, light salads, or soft cheeses. Drink now through 2026.
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 Freycinet Coast vineyards produce Pinot with a distinctive textural richness, and this 2022 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.
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.
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