With a lovely pale pink colour, this Tassie sparkling rosé is not only pretty but also delicious. Made from Pinot Noir grapes from the Coal River Valley (plus a little Pinot Meunier), this is a light, crisp and gently creamy fizz with some tart alpine strawberry fruit and a snappy, clean finish.

With a history dating back to the early days of Tasmanian colonial settlement in 1824, the Riversdale property certainly has the Apple Isle pedigree. Interestingly, Riversdale has been more famous for sheep and goats for most of the last century until current landholder Ian Roberts decided to plant grapes in 1991. With its ideal location in the Coal River Valley north of Hobart, Riversdale has gone from scoring trophies with wool to wine - especially for Chardonnay, Pinot Noir & Shiraz. Importantly, the vineyard sits on the banks of the Pittwater catchment (also known as Tassie oyster ground zero), and the water acts as a buffer against frosts while also creating a warm microclimate. You also get a lovely cooling (and sometimes icy) breeze off Frederick Henry Bay, all of which helps give the wines a lovely set of minerally freshness, along with lots of ripe fruit. In fact, Riversdale makes some of the ripest Shiraz in Tasmania. Oh, and you'll not want to miss the sparkling from here either, especially with a local Pittwater oyster!