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Tasmanian wine
Tasmanian wine is wine produced in the Australian state of Tasmania. Located at a more southerly latitude than the rest of Australia's wine regions, Tasmania has a cooler climate and the potential to make distinctly different wines than in the rest of the country. The area grows primarily Pinot noir, Chardonnay and Sauvignon blanc, with some smaller plantings of Riesling, Pinot gris and Cabernet Sauvignon. Global warming has had positive effects on the Tasmanian wine industry, allowing most of the grapes in the past few vintages (as of 2005) to ripen fully and produce more vibrant wine.〔 H. Johnson & J. Robinson ''The World Atlas of Wine'' pg 315 Mitchell Beazley Publishing 2005 ISBN 1-84000-332-4 〕
==History==
Tasmania was one of the earliest regions in Australia to be planted with vines and was even the source of cuttings for the first vineyards in Victoria and South Australia. It was also home to some of the earliest wines to gain attention outside of the county with a fortified dessert wine by Bartholomew Broughton being praised by one English writer as Australia's equivalent to Port.〔H. Johnson ''Vintage: The Story of Wine'' pg 344-347 Simon and Schuster 1989 ISBN 0-671-68702-6 〕
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