Book Direct with the Owner at Dalfarras with Accommodation Tasmania in Nagambie, for all your Attraction and travel needs.
Launched in 1991, Dalfarras wines are a reflection of the winermakers skills, Alister Purbrick and his artist wife Rosa. Alister uses local Nagambie Lakes fruit, along with selections from other premium wine-producing regions in Australia, to produce crowd-pleasing styles crafted for immediate enjoyment. They are then "dressed to impress" with selected works from Rosa's extensive portfolio of artworks reproduced on the labels. In August 2005 Dalfarras found its home with the opening of the Tahbilk Wetlands Cafe. The contemporary design and striking impact of the Cafe provided the ideal venue to showcase not only the Dalfarras range of wines but also selected artworks from Rosa's collection. Both the varietals offered and featured artworks have changed and developed over time as you would expect from such a progressive label. This is no better highlighted than with the current offerings featuring both traditional and innovative varietal blendings such as the Marsanne-Viognier, Shiraz-Viognier, Viognier-Pinot Gris and the Cabernet-Sangiovese. Alongside established straight varietal favourites Sauvignon Blanc and Shiraz with Rosa drawing her inspiration for the labels dressing these releases from the Wetlands area itself. Visitors to the Wetlands Cafe and Dalfarras Tasting Bar and Gallery can enjoy unique and exclusive varietal wines, contemporary cafe fare, gallery exhibitions, a cruise (or walk) in the Wetlands and Wildlife Reserve or all the above! 'Dalfarras is based at the Tahbilk Wetlands Café, part of an admirable and impressive initiative aimed at conserving the unique environment of the beautiful Nagambie Lakes. Cruises are available through the reserve and can be combined with a stroll through this pristine environment. Make sure you visit historic Tahbilk Winery and Vineyard nearby; it's a national treasure. The modern Dalfarras wines, and their more traditional Tahbilk cousins, are essential tasting while you're there.' Review by Ralph Kyte-Powell.
.jpg)
