Late August, I headed to Pipers River, Tasmania, as a guest of Clover Hill. The weather was predictably wet and windy, but it only added to the charm of this nostalgic journey.
After checking in, Lucie from Joval and I caught up over a glass of MV Clover Hill ‘Exceptionnelle.’ We were soon joined by other Joval reps and industry peers from across Australia. Ian White, GM of Clover Hill, shared entertaining stories about the weather and the Tasmanian vintage, setting the tone for the weekend.
Dinner at Du Cane Brewery in Launceston featured quirky brews like Blackberry Saison and Miso Honeycomb Stout. While we aimed for an early night, lively discussions about the Tasmanian wine industry and the Sparkling vs. Champagne debate kept us at the hotel bar until late.
The next morning, we set off for Pipers River. The Clover Hill vineyard, perched at 290m above sea level, is among Tasmania’s highest. We saw both historic and newly planted vines, with plans for future expansion.
The highlight was a Clover Hill MV masterclass with Chief Winemaker Robert Heywood, who detailed their innovative multi-vintage approach. This technique blends reserve wines with current vintages, creating a balanced style with crisp acidity and lively bubbles. Our tasting concluded with Clover Hill’s top cuvées paired with local delicacies like oysters, scallops, and Cape Grim beef.
As I reflect on the experience, I’m filled with gratitude for having such exceptional vineyards in my home of Tasmania. It’s a privilege not only to enjoy world-class wine from this region but also to work with and bring you these extraordinary wines at ESCA.
— Eleonore Wulf