History lies at the centre of Spring Vale Wines.
Established in 1842 and purchased by the Lyne family in 1875, the long-standing property first ventured into the world of wine in 1986, when fourth-generation owner, Rodney, planted 1.5 hectares of grapes. Now with 20 hectares of vines, Spring Vale Wines has flourished into a first-rate vineyard with an idyllic setting that makes for a truly unique experience.
Tim Lyne, Rodney’s son and a fifth-generation member of the family business, is the current Managing Director. He’s well versed in all things viticulture, having both studied the craft and worked within vineyards and horticultural management. Tim and Rodney work with experienced Head Winemaker, Matt Wood, in ensuring that the well fostered family legacy is maintained for generations to come.
Matt was well placed to help Tim and Rodney continue the Spring Vale story. He arrived at the winery with seven years of experience as a senior winemaker for Winemaking Tasmania, as well as a stint working in the Margaret River. At Spring Vale, he oversees the production of their range, all of which is produced on-site for quality control.
The grapes are grown in a valley off the Freycinet Coast, which protects the harvest from maritime influences. This area experiences both extremes – hot, dry days and cool nights – which gives the wines an inimitable character.
As Tim put in, “it’s what viticulturists dream of!”
Along with a significant planting of pinot noir, Spring Vale is also home to chardonnay, pinot meunier, pinot noir, gewürztraminer, pinot gris, sauvignon blanc, and most recently, shiraz. Each and every drop can be tasted at the tasting room and Cellar Door, located in the original stable adjacent to the main homestead.
Built out of local quarried rock using convict labour, the heritage-listed building has been modified to include a modern macrocarpa pine bar and impressive myrtle shelving, creating the ideal spot from which you can experience Spring Vale’s vinicultural offering. The Spring Vale Estate Pinot Noir is one drop worth trying, featuring a dark red colour with aromas of dark cherry, charred oak and hints of vanilla.
All of Spring Vale’s wines pair beautifully with the food offerings at the seasonal Vineyard Seafood Restaurant, found on-site. The menu celebrates regionally inspired honest food, and includes a range of local East Coast Tasmanian seafood such as tray-baked Huon salmon with green beans, cherry tomatoes, olives and basil on wood-oven roasted potatoes with preserved lemon aioli, and grilled scallops in the shell with Hazelbrae hazelnuts and coriander butter.
Spring Vale Wines combines family and history for a wine experience that’s simultaneously new and old. Follow in the footsteps of all those who have come before, discovering the unique qualities of some of Tasmania’s best drops.