The OSSA Wines Story
Elevated wines born from raw, natural beauty. Mount Ossa, rising from the pristine wilderness of Tasmania’s Central Highlands, is a dramatic landmark carved by ice and wind. Rugged and commanding, framed by twin dolerite peaks, it is Tasmania’s highest mountain and the inspiration behind the Ossa collection of distinguished wines. The Ossa wines journey began when Rod and Cecile Roberts purchased their 600-hectare farm on the East Coast of Tasmania. Both from multi generational farming families their Belbrook vineyard between Cranbrook and Swansea in Tasmania, is the first vineyard the Roberts family have owned and nurtured. Rod and Cecile embarked on their wine-growing venture by planting 20 hectares of Pinot Noir, Chardonnay, Shiraz, Grüner Veltliner, Pinot Gris, Riesling and Sauvignon Blanc – an experimental mix of varieties to launch their pursuit of expressive, engaging wines grown with integrity. Their initial focus was on reinstating native species and introducing a colony of bees to support their local eco system. The farm is entirely off-grid, with an extensive solar system supporting all power needs, including irrigation. The Belbrook farm and vineyard seeks to maintain a carbon positive status. Committed to a sustainable business model – Rod and Cecile’s early emphasis was on removal of noxious plant species, fencing wildlife zones and cleaning waterways. The Roberts engaged New Zealand winemaker Liam McElhinney to steer OSSA Wines from its infancy. Liam’s experience across great wine regions around the world combined with his passion for cool-climate viticulture and varietals has proven a formidable collaboration with the Roberts and given the team an award-winning wine in its first year of release.
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The Brief
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How's it taste?
A Chardonnay of both power and finesse. Subtle oak spice and sea smoke add lingering complexity. Under a focused core of ripe stonefruit there lies a pristine acid structure delivering richness and tension across the palate. Layers of grilled hazelnut, salted lime and ripe melon deliver exceptional drinkability.
How was it made?
A combination of Chardonnay clones I10V1 and P58 were gently pressed into large format seasoned French oak for indigenous fermentation. The wine received minimal intervention during the 10 month élevage on lees in barrel prior to bottling.
The Who
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