Springvale

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 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.