Tasmania’s Coal River Valley: Best cellar doors and luxury stays guide. Photo / Supplied
Stellar cellar doors and designer stays shine in Tasmania’s Coal River Valley, writes Margaret Barca
Richmond, a heritage town in the heart of Tasmania’s/lutrawita’s Coal River Valley, has long been famous for its history; the 1825 convict-hewn sandstone bridge and more than 50 Georgian-era buildings. You can stop in at tea rooms such as Czeg’s Cafe with its samovars, quirky teapots and moreish pastries, explore the antique stores and the 1825 Richmond Gaol, or picnic along the willow-tree lined river, watching the ducks and geese.
However, Richmond may be getting a glow up, with a recent influx of designer stays and new cellar doors ushering in an era of sleek modernity and quiet luxury. The town is just 30 minutes’ drive from Hobart, and here is a highlights reel of where to stay, drink and relax in Richmond.
Home among the gum trees
Our home for the night is The Croft, a light-drenched, contemporary getaway on the slopes of a sprawling property (part family farm, part bushland). The outdoor hot tub is fired up and we are warmly ensconced, gazing across whispering gum trees in the soft evening light, with a crisp glass of local riesling at hand.
The two-bedroom cabin, clad in blue gum felled on the property, is all subtle colours and natural textiles, with a deep soaking bath, blissful views, a generous deck and an outdoor firepit.
Fresh bread, homemade jams, free-range eggs and a well-stocked pantry are very welcome, but we love the “honesty bar” with its supply of fine wines, ready-made espresso martinis, Tasmanian chocolates, even mini tubs of Valhalla ice cream. Perfect.
Caledon Estate
Snuggled into the landscape, Caledon Estate cellar door’s rugged stone is quarried from the site, while inside, clean lines, buff-coloured leather seats and minimal blackwood chairs conjure a Scandi vibe. An open fire is enticing for chilly days, but the sun is shining as we look across the vines – surrounded by native grasses and dotted with gum trees – to Richmond and Mount Wellington/kunanyi. Watch for wedge-tailed eagles soaring above.
Owner James Stewart, in his Nirvana T-shirt, fills us in on the winery’s back story as he pours the estate’s pinot gris, pinot moir, sauvignon blanc and a fruit-driven sparkling white. Some visitors just order a glass of wine and a bite from the seasonal menu – heirloom tomatoes, goat’s curd, trout pate and warm focaccia perhaps?
Stargazer
New Zealand transplant and 2025 Australian Winemaker of the Year Samantha Connew and her 11ha Palisander Vineyard, with just 5ha under vine, is on wine aficionados’ radar for her small-batch Stargazer wines. However, her recently opened petit cellar door (cantilevered, with honey-coloured timbers and corrugated iron), is yet another reason to pay a visit.
Perched high on a hill with a huddle of free-ranging chooks to greet us, it offers a modest entrance but after reaching the hilltop, the view is everything. Well, almost everything, because if you book a tasting you will have Samantha explaining her wines (including chardonnay, pinot noir and riesling) at a bespoke communal table with a handful of other guests. It definitely feels personal.
As Samantha says, “guests can see where their wine was grown, feel the story of the landscape and taste the results in the glass”.
Tolpuddle Vineyard
At Tolpuddle Vineyard a stylish, low-slung building with windows overlooking vineyards and golden wheat fields that roll to the shadowy hills presents just two varieties – their multi-award-winning chardonnay and pinot noir.
“It’s about inviting people to sit amongst the vines and hear about our wines and our region,” explains tasting room manager Pip Anderson. It’s also about enjoying the short, sharp menu boasting sophisticated bites such as Caviar with Crumpet, and Mushroom and Artichoke pate, calibrated to the wines.
SISU
At SISU, winemaker and owner Jake Sheedy’s passion is infectious. “It’s about so much more than the wine.” The architect-designed stone and timber cellar door at SISU showcases Tasmanian artisans and artists with a bespoke table in Tasmanian blackwood, distinctive light fittings and fabulous original artworks (Jonathan Partridge’s print is a stunner).
We while away an afternoon sampling SISU’s single-estate chardonnay, pinot noir and other varietals (the flinty dry rosé is a must-try) and hear about the journey Jake and his Irish wife Mary have made to get here.
Wish to linger longer? The room’s “snugs” – spaces with generous windows and gorgeous views – are ideal. Graze on a cheeseboard of Coal River Brie, Bruny Island cheddar and more, or order one of their deliciously charry pizzas.
SISU spans 95ha with 25ha under vine, and Jake’s commitment to sustainability and farming mindfully is a common theme in the Valley. His philosophy: “grow exceptional fruit and tread softly in our craft”. So far, mission accomplished.
Gourmet chocolate, artisan cheese
Can you ever have too much chocolate or cheese? At farmhouse kitchen Coal River Farm, the views are great, the coffee is good and the chocolate flavours are as creative as they are beautifully presented – think lemon myrtle, chilli raspberry, chai or single malt whisky. Their artisan cheese is also outstanding and gourmet pantry goods stock the shelves. Stay a while for a coffee or bite to eat at the seven-day restaurant, or simply shop the deli shelves before continuing on.
Check ahead for cellar door opening times. It’s best to book for tastings, and don’t forget to choose a designated driver.
The Coal River Valley is part of the traditional territory of the Oyster Bay or Mumirimina Indigenous people.
The writer was assisted by Tourism Tasmania and a guest of Arden Retreat: The Croft.