In episode 174 of The Drinking Hour podcast, host David Kermode is joined by Tom Wallace, winemaker at Devil’s Corner.
Together, the pair discuss the wine scene in Tasmania. Wallace begins by explaining the island’s geography and revealing the unique features that allow Chardonnay and other Champagne grapes to flourish. He also spends some time delving into Tasmanian Pinot Noir, a grape that thrives in cool climates like those on the east coast of the island where Devil’s Corner is located.
Kermode and Wallace then discuss the challenges that surround Tasmanian winemaking, including disease pressure, wildly varying weather systems that lead to huge vintage variation and the management of grape acidity.
Devil’s Corner, named after a particularly treacherous bend in the Tamar river near the winery’s original location, now sits on over 190 hectares situated in the east of the island. Wallace explains how this location is ideal for negating some of the island’s more difficult weather conditions.
Later in the episode, Kermode and Wallace talk about the winemaker’s own journey and the potential for further GIs in Tasmani. They end the episode by highlighting how Tasmanian wines are beginning to make their way into the UK and what this might mean for the country as a winemaking region.
Discover more episodes of The Drinking Hour with David Kermode here
