SPRING VALE

Spring Vale’s story stretches back to 1875, when the Lyne family first farmed the Freycinet Coast property as a sheep and cattle station. Viticulture arrived much later, with vineyard plantings beginning in 1986 and the first commercial wines released soon after. By 1990, Lyn and Rodney Lyne had become one of Tasmania’s pioneering producers, successfully selling wine on the Australian mainland, helping introduce a broader audience to the potential of the island state’s cool-climate wines.

More than 35 years on, Spring Vale has evolved into one of the region’s leading family-owned estates, shaped by generations of agricultural knowledge and a deep respect for this remote corner of Australia. Today, the estate spans 33 hectares across the original Spring Vale vineyard and the neighbouring Melrose property, acquired in 2007. 

The Freycinet Coast occupies a distinctive position within Tasmania’s wine landscape. It is the warmest wine-growing region in the state, typically sitting a couple of degrees warmer than Hobart while receiving slightly higher annual rainfall. A long growing season, warm days, cool nights and abundant sunshine allow fruit to ripen slowly and evenly, building concentration while retaining Tasmania’s hallmark natural acidity. Rainfall remains relatively modest at around 550mm annually, helping preserve both vine balance and fruit purity.

These conditions have made Tasmania’s East Coast particularly well-suited to Pinot Noir, producing some of the state’s most intense and expressive examples. Indeed, Pinot forms the heart of the Spring Vale estate, accounting for around 70 per cent of total plantings and explored across three distinct labels: Melrose, Estate and Reserve. Here, old volcanic red loam soils, the dry maritime climate and skilful winemaking combine to produce wines defined by silky texture, vibrant berry fruit, subtle spice and impressive ageing potential.

Finding genuine value in Tasmanian wine can often be difficult, but Spring Vale delivers it in spades.