Coal Valley Vineyard
257 Richmond Road, Cambridge TAS, Australia
(03) 6248 5367
Coal Valley Vineyard is a proud producer of premium Tasmanian wines, with a focus on pinot noir and a dedication to making wines that reflect the unique terroir of their site in the Coal River Valley.
Husband and wife team, Gill Christian and Todd Goebel, purchased the Cambridge property in late 1999, when it was one hectare of eight-year-old vines. Moving onto the property, they set to work developing the site and now have five hectares of vineyard and one more on the way. Along with the vines, the site is also home to a cellar door and restaurant, perched just above the vines with sweeping views of the valley and the estuary of the Coal River. Gill and Todd continue to live on-site, taking care of the vines, making the wine and running the cellar door.
While Coal Valley produces very small quantities of riesling, chardonnay and tempranillo, most of the vineyard is devoted to pinot noir. Three styles of pinot noir are produced, with variations in what part of the vineyard the fruit is sourced from and the winemaking style. The original plantings – known as ‘The Old Block’ – consistently produce the highest quality and most expressive fruit, which makes the Old Block Pinot Noir one of the vineyard’s most sought after.
In contrast, the Coal Valley Vineyard Estate Pinot Noir is a blend of fruit sourced from throughout the whole vineyard and is usually made with less new oak, making it ready to drink earlier on than its counterparts. The Coal Valley Vineyard East Block Pinot Noir completes the trio, and like its sister wines, features distinct cherry flavours as a backbone, a true reflection of the region’s terroir.
Every two years, a sparkling pinot noir – or blanc de noir – is also made using the traditional method and bottle fermented. It sits on lees for three years, and has a small amount of contact with the grape skin during ferment, resulting in a top-quality bubbly with a hint of pink.
All of Coal Valley Vineyard’s wines produced can be sampled at the Cellar Door and Restaurant. The expert team behind the barrels can lead you through the varied range at the bar, or set you up with a wine flight, designed to be enjoyed at leisure.
When it comes to the restaurant, Head Chef Paul Willcock is in charge of delivering a diverse menu that has wine in mind. He specialises in slow-cooked meats, using a smoker he built himself to produce tender cuts of meat that just fall off the bone.
While you’re sipping and sampling your way through the offering, keep an eye out for fruit from the on-site orchard. Nashi pears, apples, quinces, plums, apricots and more make their way into salads, cakes, ice creams, sorbets, desserts and mains, roasted slowly to accompany lamb or duck. The full menu, as well as Coal Valley Vineyard’s wines, are enjoyed in a space that takes full advantage of its location – floor-to-ceiling windows and an alfresco terrace both feature panoramic views of vines and the Coal River.
Only a 15-minute drive from Hobart, Coal Valley Vineyard is the ultimate daytrip destination. The team proudly creates high quality wines that are truly reflective of the unique region in which it is set.