Wine Varieties and Vintages

Yet another first for Puddleduck – Our first vintage of Cabernet Sauvignon was produced from fruit sourced in the Coal River Valley. 2006 was a very early ripening year, and our driest in 80 years and that combination of factors plus low yielding vines has produced a stunning Tasmanian Cabernet. Big silky tannins from 14 months spent in French oak barriques, a heady mix of spice and sweet fruit flavours mingle to create a sophisticated and complex wine. Although youthful at the moment this wine will age beautifully over the next 8 -10 years.

Fantastic floral and lime aromas literally jump out of the glass, with this our latest offering. A lovely all over mouth experience, with crisp citrus flavours completing the picture, similar to the 2005 and 2006 vintages, this dry wine will happily cellar for 8+ years or if you prefer, drink it now while young and fresh. Enjoy this wine with seafood, particularly oysters or as an aperitif style.

A hint of vanilla from 6 months in French Oak Barriques complements the fruit driven nature of this Chardonnay. It has lovely fresh stone fruit flavours such as peach and nectarine with a citrusy tingle on the finish. Great with a wide range of foods or just on it’s own.

In honour of Bazil our vineyard dog who won the prestigious title of “Vineyard Dog of the Year” for Tasmania, this wine has been made from younger Pinot Noir vines, and is a refreshing combination of smokiness from 8 months in French oak barriques, mint and violets.
Enjoy with rare roast beef or lamb dishes. Cellar for up to 5 years if you wish.

This medium bodied Pinot is fruit driven with beautiful black cherry and earthy overtones. Soft tannins from spending 8 months in French oak barriques complete the picture. Enjoy this wine with foods such as mushroom risotto, poultry, duck, and lighter red meats such as pork and lamb. Cellar for up to 8 years if you wish.

Our eagerly awaited 5th vintage of Sauvignon Blanc has created a stunning combination of gooseberry with tropical fruit overtones and a lingering citrusy finish. Serve chilled with spicy Asian foods. For anyone wanting to secure stocks for next year please join our mailing list.

Our second vintage of sparkling was made using the traditional method (fermented in the bottle it ends up in) During this time it spent 18 months on lees. A dry citrussy sparkling which has brilliant clarity and tight fine bubbles (hence it's name). It will complement any special occasion.

Our 2007 Bubbleduck will be released in Mid 2009 - If you would like to receive notification about it's release please join our mailing list.

A beautiful nose of strawberry and rose petal complimented by a crisp clean finish - Made from 100% Pinot Noir grapes this wine spent 8 hours in contact with the skins picking up both colour and flavour. The result speaks for it's self - still the only Rose to have ever won a gold medal at the Tasmanian Wine Show. Rated as one of the best in Australia by James Halliday in the "best of the best" section in the 2008 edition of Australian Wine Companion.