A taste of Tasmanian food, wine and fun is on offer at Vin Diemen festival

Given the current turbo-charged interest in all things Tasmanian, it’s not surprising that the state’s pinot noir output is also attracting extra attention. It should.

Tasmanian expressions of this fickle grape variety are among the best in the country and there’s an increasing acknowledgement that the state is home to several distinct subregions that make drinking the stuff even more interesting.

Philip Kennedy, co-owner of recently refurbished Southbank restaurant Pure South, has not only been specialising in all things Tasmanian at his restaurant for 14 years but also makes wine in Tasmania, including pinot noir.

He has watched the wine industry develop and reckons it’s like it has “advanced 40 years in the last 15 years”.

“I think what’s interesting is that people are finally acknowledging and taking real pride in the length and the breadth of the quality in Tasmania and that there are distinct subregions,” he says.

“In the north, you get more fragrant, bright pomegranate expressions, while in the south the wines are more broody, more savoury with dark cherry characteristics.

‘‘In the east, it’s hard to put into words, but they display a savoury character with an almost lolly-like lick of musk and a quality like dark red blossom.”

For those wanting to compare and contrast Tasmania’s pinot noir (and others), Pure South is hosting Vin Diemen, a former wine trade show that’s evolved into an annual festival highlighting the state’s food and wine output.

The festival will take over the top floor of Pure South and some of the ground level with 26 producers clustered in regions so that punters will be able to virtually travel across the state.

Kennedy says that the food Pure South will be providing at Vin Diemen is also about regions so there will be incredible Mount Gnomon Farm pork from the north-west, St Helens oysters from the north-east, scallops and mussels from the east coast and salmon and ocean trout from the south.

There will also be King Island pasture-fed wallaby, a delicious product that Kennedy believes is one of the best pairings to be had with the best Tassie pinot.

“Of course, nobody’s going to agree on who makes the best pinot noir in the country,” says Kennedy. “But I reckon Tasmania’s gone past them all.”

• Vin Diemen is on Sunday August 12
• Tickets: vindiemen.com.au

Signature drink

Stargazer Pinot Noir, about $50 retail, is made in small quantities in the Coal River Valley by Samantha Connew. It’s a single vineyard, wild ferment wine, light in texture but creamy with bright, crunchy red-fruit characteristics. It’s rare and popular so be quick if you see it.

Pair it with …

Pure South’s King Island wallaby; slow cooked and served with beetroot, red cabbage and a red wine sauce.

• Pure South, Southgate, 3 Southgate Avenue, Southbank
• puresouth.com.au

Just dropped

Nikka Coffey Grain Whiskey, RRP $129.99

Nikka is a Japanese distillery that makes a wide variety of blended and single malt whiskies. The Nikka Coffey Grain, named for the Coffey still in which it’s made, is distilled from corn and then aged in American oak. It’s an incredibly easy drinking whisky, rich, soft and sweet. It’s also good for cocktails. Try it in a sonic – a shot of whisky over ice in a tall glass, topped with half tonic, half soda and garnished with a slice of lime.

• oakbarrel.com.au