Barringwood’s story began in 1993, when the first vines were planted on the site of a former sawmill in Lower Barrington, Tasmania. At the time, Tasmania had just 280 hectares under vine. Since then, the state's plantings have grown over 650%, and while still accounting for less than 1% of Australia's total wine grape crush, Tasmania has become world-renowned for producing truly exceptional cool climate table and sparkling wines.
Explore Our Wines
At Barringwood, we produce just two varietals: Pinot Noir and Chardonnay. This focus allows us to craft wines with a deep understanding of the nuances of each grape and the unique conditions of Barrington. From delicate, fruit-driven Pinot Noir to vibrant, textured Chardonnay, our wines showcase the elegance, complexity, and balance that make this region so special.
Sparkling
Sparkling wine is where Tasmania excels, and it is at the heart of what we do at Barringwood. Our cool climate, long growing season and naturally high acidity provide the perfect foundation for wines of elegance, precision and longevity.
Every bottle is made using the Traditional Method, the same time-honoured process used in Champagne. This meticulous approach demands handpicking, whole bunch pressing, bottle fermentation and extended maturation on lees. It is more labour-intensive, but it delivers the finesse, complexity and texture that define our style.
We craft both non-vintage and vintage sparkling, each with its own clear expression. Our NV Cuvée focuses on freshness and vibrancy, yet still spends a minimum of 24 months on lees to build depth and richness. Our vintage sparkling is reserved for exceptional years, with each bottle aged on lees for more than five years before release. These wines are structured, layered and designed to evolve beautifully with time. At Barringwood, sparkling is more than a specialty.
It is a pursuit of patience, precision and a true expression of place.
Chardonnay
Chardonnay is the variety we keep coming back to. It’s expressive, shape-shifting and honest at its core.
In the winery, it’s a canvas that rewards great fruit and thoughtful handling, from gentle oak ageing to time on lees, with each decision shaping its character. More than anything, it rewards patience and precision, which is why it has become a defining variety for us at Barringwood.
Our cool-climate vineyard and long growing season give us fruit with natural intensity and acidity, allowing us to craft wines that balance purity with texture, freshness with depth.
Pinot
If you are going to grow red grapes in Tasmania, they must earn their place in the vineyard. Pinot Noir is the only red we produce at Barringwood, and that is entirely by design.
Our vineyard, perched high in the North West and shaped by cool winds, volcanic soils and long daylight hours, is not suited to every variety. It is, however, perfect for Pinot. The slow, even ripening preserves natural acidity while allowing the fruit to develop perfume, texture and complexity.
We are not chasing sheer power. Our focus is on purity, energy and a true expression of place, and Pinot Noir delivers that with remarkable clarity.There is no fixed recipe for our Pinot Noir. Each block and each season tells its own story. We listen closely in the vineyard and in the winery, allowing the wine to guide us rather than the other way around.
The result is three distinct expressions of this exceptional site, each revealing a different facet of Barringwood’s Pinot Noir.
