Iron Pot Bay Vineyard

Planted in 1988, with its first vintage in 1991, the current owners Julieanne and Ashok are nurturing the vines of Iron Pot Bay’s 28th vintage.

Jumping into the vineyard with no experience in 2013, and then, three years later, opening a restaurant, again with no experience, they have, through hard work, sacrifice, blood, sweat and tears (literally) created a brand to be proud of.

With 5.25 hectares under vine, seven varieties; pinot gris, chardonnay, sauvignon blanc, semillon, gewurztraminer, pinot meunier and pinot noir, their wines include a sparkling wine made from their chardonnay and pinot meunier grapes and they will be releasing their first rosé and dessert wines this year.

The Iron Pot Bay Vineyard cellar door and tasting rooms or “The Cottage” as it is fondly known was designed and built in 1907 by Alexander North, master architect of the late 19th and early 20th centuries. His Art Deco design is reflected in little touches throughout the cottage. The restaurant is buzzing in the summer, a little more subdued in the winter, but with the fires lit, it is a cosy oasis from the Tassie cold.

Chef Sam Adamson, was recently named in the “top 30 most influential chefs in Tasmania”. With a menu that is eclectic and Tasmanian produce centric, delicious meals, and mouth-watering desserts are all made in house, and dedicated vegetarian and vegan menus are available so that everyone is catered for.

With their daughter, Ashli, in New Zealand studying a Bachelor of Viticulture and Oenology, the next chapter to the story of Iron Pot Bay Vineyard is about to be written.

7 West Bay Rd, Rowella TAS 7270
p: 03 6394 7008
e: This email address is being protected from spambots. You need JavaScript enabled to view it.