Pinot Noir produces red wines that range from light, fruity and simple to complex, gamey and medium bodied, with some approaching full-bodied. Pinot Noir is also used for the production of sparkling wine.
Darlington Pinot Noir
2000 Silver medal at the 2002 Tasmanian Wine Show
2003 Bronze medal at the 2005 Tasmanian Wine Show
2013 Bronze Medal at the 2015 Tasmanian Wine Show
Sauvignon Blanc produces a crisp white wine with strong herbaceous overtones. Gooseberry and asparagus flavours are commonly associated with Sauvignon Blanc.
Darlington Sauvignon Blanc
2006 Silver medal at the 2007 Tasmanian Wine Show
2009 Silver medal at the 2010 Tasmanian Wine Show
Riesling produces delicate white wines of light to medium body. Residual sugar is rarely used. The best show good floral intensity, the crispness of an acid backbone with good length.
2006 Bronze medal at the 2008 Tasmanian Wine Show
2006 Bronze medal at the 2009 Tasmanian Wine Show
2008 Bronze medal at the 2011 Tasmanian Wine Show
2004 Silver medal at the 2014 Tasmanian Wine Show
Our TGR or Twenty Grams Residual retains some of the grapes natural sugars. This subtle sweetness is balanced by an acid backbone, resulting in a wonderful refeshing wine.
Darlington TGR Riesling
2008 Silver medal at the 2010 Tasmanian Wine Show
2008 Bronze medal at the 2009 Tasmanian Wine Show
2014 Bronze medal at the 2014 Royal Hobart Wine Show
2014 Bronze medal at the 2015 Tasmanian Wine Show
Chardonnay produces still white wines that range from light and simple to complex and medium bodied. Oak is often used with discretion, sometimes not at all. Chardonnay is also used for the production of sparkling wine.