The Brown Family Wine Group has said it will continue its investment in Tasmanian wines, vineyards and cellar doors and in delivering high quality Tasmanian wine for both domestic and export markets.

The Group recently completed the redevelopment of its Devil’s Corner cellar door on Tasmania’s east coast, helping to make it a truly outstanding wine site. In addition steps have been taken to reduce water and energy usage across the company, enrolling to Sustainable Winemaking Australia.

Brown Family Wine Group CEO Dean Carroll said: “The future is bright for Tasmanian wine. We are just as committed to the future of Tasmanian wine as we were 12 years ago when we first purchased our Tasmanian vineyards back in 2010.”

Making wine in Tasmania is at the mercy of nature, Brown Family Wine Group winemakers have learned never to fight against the elements, but rather knowing when to lean into them to create wine unlike anywhere else.

“Tasmania and quality are intrinsically linked” said Tom Wallace, Brown Family Wine Group Senior Winemaker (pictured above). “Our cool climate retains fantastic acidity which is the backbone of world class sparkling and has seen Tasmania recognised by many as one the great regions of the world for sparkling, but it is also the core ingredient in great Pinot Noir and Chardonnay.

“I have seen the consistency and quality of Pinot Noir and Chardonnay reaching new heights in the last few years across Tasmania and will soon deservedly reach the heights of our sparkling wines.”

This year’s vintage saw considerable rain in both the Tamar Valley and on the East Coast of Tasmania creating new challenges for the 2023 vintage and seeing costs rise in the vineyard, winery and logistics.

Carroll said: “We are facing significant cost pressures in all areas of the business and with demand currently greater than supply its inevitable that this will have some impact on our per bottle price.

“We are absolutely committed to Tasmania and making sure it has a bright future and continues to be the jewel in our crown and a highly sought after and sustainable part of our business.”

Andy Young

Andy joined Intermedia as Editor of The Shout in 2015, writing news on a daily basis and also writing features for National Liquor News. Now Managing Editor of both The Shout and Bars and Clubs.

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