N[0]="Bream Creek Vineyard";
E[0]="Peacockf@mpx.com.au";
A[0]="321 Marion Bay Road, Bream Creek , Tasmania 7175";
W[0]="http://www.potterscroft.com.au/vineyard.html";
T[0]="+61 (0)3 6253 5469";
F[0]="+61 (0)3 6253 5651";
D1[0]=" Planted in 1972, Bream Creek Vineyard is one of the longest established commercial grape production blocks in Tasmania and is definitely one of the most picturesque in Australia. On the East Coast, the vineyard enjoys a northeaste";
D2[0]="rly aspect overlooking Marion Bay and Maria Island - just north of the Tasman Peninsula. The original five hectares was planted mainly to Riesling and Cabernet Sauvignon, with smaller areas of Pinot Noir and Chardonnay. As the pla";
D3[0]="nted area grew so did the range of varieties. Traminer and Sauvignon Blanc are now produced along with the rarely encountered but elegantly flavoursome Schonburger. Bream Creek Vineyard enjoys a very long, mild growing season with";
D4[0]=" no risk of damaging Spring or Autumn frost. This long ripening season, coupled with the age of the wines, results in the production of grapes with intense varietal fruit flavours. While most of the grapes are picked in late April";
D5[0]=" and May, it is not unusual to finish picking Riesling in early June. There are 7.5 ha of vineyard at Bream Creek and 4 ha at Rowella in the Tamar Valley. Fred Peacock, the owner could now be described as a 'veteran' of the Tasman";
D6[0]="ian wine industry- as a viticulture consultant, he has been responsible for much of the success of many Tasmanian projects. Tastings and sales are from Potters Croft at Dunalley, on the way to Port Arthur, which is open 10am to 5.";
D7[0]="30pm Sunday to Friday.";
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V1[0]="   Cabernet Sauvignon,  Chardonnay,  Gewurztraminer,  Other,  Pinot Noir,  Riesling,  Sauvignon Blanc,  Schonburger,";
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L1[0]=" Bream Creek,";
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N[1]="Darlington Vineyard (Tas)";
E[1]="";
A[1]="Holkham Crt., Orford, Tasmania 7190";
W[1]="";
T[1]="+61 (0)3 6257 1630";
F[1]="";
D1[1]=" Darlington is one of the East coast's newer vineyards planted at Orford in 1993 by Margaret and Peter Hyland. There is 1.4 hectares of Pinot noir, Chardonnay, Riesling and Sauvignon blanc. The cellar door, at Holkam Court, Orford ";
D2[1]="is open 10am to 5pm every day.";
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V1[1]="   Chardonnay,  Pinot Noir,  Riesling,  Sauvignon Blanc,";
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N[2]="Edithvale Vineyard";
E[2]="";
A[2]="Sorell, Tasmania 7172";
W[2]="";
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D1[2]=" A new two hectare vineyard at Sorell planted by Bruce and Irene Clennett, with no wines released as yet.    Open by appointment only.";
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N[3]="Orani Vineyard";
E[3]="";
A[3]="394 Arthur Highway, Sorell, Tas  7172";
W[3]="";
T[3]="+61 (0)3 6265 1849";
F[3]="+61 (0)3 6265 1849";
D1[3]=" Tony and Angela McDermott established Orani Vineyard at Sorell in 1986. The riesling, chardonnay and pinot noir wines are made by Andrew Vasiljuk at Crosswinds Vineyards in the Coal River Valley. Situated in picturesque surroundin";
D2[3]="gs with wine tastings, cellar door sales, barbecue and picnic facilities. 25 minutes from Hobart, 4.5km past Sorell on the A9, look for the blue and yellow signs. Tastings charged, reimbursed on sales.  Self-catering accommodation";
D3[3]=". Open Tues - Sun. 9.00am - 6.00pm.";
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V1[3]="   Chardonnay,  Pinot Noir,  Riesling,";
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N[4]="Thornlea Wines - Sorell Fuit farm";
E[4]="info@sorellfruitfarm.com";
A[4]="174 Pawleena Road, Sorell, Tasmania 7172";
W[4]="www.sorellfruitfarm.com";
T[4]="6265 2744";
F[4]="6265 2661";
D1[4]=" Sorell Fruit Farm is located 3km from the Sorell Town centre and just off the main road to Port Arthur. Sorell is an easy 25 minutes from Hobart GPO, 15 minutes from Hobart Airport and 15 minutes from Richmond. Thornlea Wines is t";
D2[4]="he name given to the wines and liqueurs made from the fruits grown at Sorell Fruit Farm, plus some fruit drawn from other Tasmania fruit farms that also produce fruit with high flavour levels. The prime aim is to produce wines and";
D3[4]=" liqueurs that capture the unique flavours of the freshly-picked, fully-ripe fruit. At the same time these wines and liqueurs must have all the additional characteristics of good wines and liqueurs. To best capture the taste of fr";
D4[4]="eshly picked fruits some of the sweetness of fresh fruit is retained. Accordingly the wines would be described as semi-sweet. The liqueurs are all moderately sweet. The wines and liqueurs will keep indefinitely in the bottle. Once";
D5[4]=" opened, and partly consumed, they can be re-corked and kept for several weeks. The liqueurs will keep for many months providing they are re-corked. The wines have an alcohol level off about 13.5%, which is similar to grape wines.";
D6[4]=" The liqueurs have an alcohol level of 16%. The process we follow in wine and liqueur production does not involve the use of sulphur. Sorell Fruit Farm grows a wide range of temperate fruits suited to Tasmania: Raspberries, Strawb";
D7[4]="erries, Tayberries, Silvanberries and Cherries. The dry climate of Sorell combined with low temperatures, very well-drained but clay-rich soils and high levels of sunlight ensure the fruits are strongly flavoured. The best flavour";
D8[4]=" is, of course, in those fruits picked fully ripe. Open 8.30am-5.00pm Late October-February, every day, except Christmas Day & Boxing Day; March-May; every day except Mondays.";
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V1[4]="   Fruit wines,";
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N[5]="Yaxley Estate";
E[5]="yaxleywines@southcom.com.au,";
A[5]="Dransfield Rd, Copping, Tasmania 7174";
W[5]="";
T[5]="+61 (0)3 6253 5222";
F[5]="";
D1[5]=" Bill Yaxley is a well-known Tasmanian artist whose work has featured on the Hawley Vineyard labels.Yaxley Estate was established back in 1991, it was not until 1998 that it offered each of the four wines from its vineyard planting";


D2[5]="s. This small vineyard at Copping is coming up to its tenth birthday and produces pinot noir, pinot gris, chardonnay and sauvignon blanc, with the wines made by Andrew Hood. Although Andrew Hood makes many of the wines in the dist";
D3[5]="rict, they are all unique. He says Tassie's cooler climate dictates that he makes strongly fruit-driven styles. 'If you lined up a tasting of a whole lot of Tasmanian wines, you might be able to pick ours,' he says of some of the ";
D4[5]="20 wines he makes each vintage for clients such as Elsewhere Vineyard, Meadowbank, Providence, Tinderbox, Yaxley Estate and others, as well as his own under Hood Wines. 'But because they are fruit-driven, the variation that would ";
D5[5]="come through in the tasting would be the origin of the grapes.' The wines are produced on a north facing hillside, overlooking the serene valley of Copping. Typically Tasmanian, the wines made by Andrew Hood reflect quality, fruit";
D6[5]=" flavors and a long finish. The tasting rooms double as a gallery for Bill's paintings. Tasting rooms open 10am to 5pm every day.";
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V1[5]="   Chardonnay,  Pinot Noir,  Pinot gris,  Sauvignon Blanc,";
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