Wobbly Boot Vineyard is located in southern Tasmania’s Coal River Valley on the banks of the idyllic White Kangaroo Rivulet. It is approximately 35 km north of Hobart and nearby to the historic town of Richmond.
Wobbly Boot Vineyard is owned and operated by Paul, Lynda and Isaac Williams who love nature and are committed to animal welfare and wildlife rescue.
The boutique vineyard is known for its stunning setting, views and peaceful ambience. We produce intensely flavoured wines that can be shipped to your door freight free within Australia.
We offer much more than the traditional cellar door tasting. You are able to choose a wine adventure with a range of activities on offer including guided vineyard tours and Tasmanian wine and food experiences.
Wobbly Boot Vineyard is the perfect location for your next function or group event. We are popular for birthdays, anniversaries, pre wedding functions, tours, tasting groups, end of year gatherings and corporate events.
We offer a BYO food option for all of our visitors.
Our wines are vegan - no animal products are used in processing.
Wobbly Boot is a dog friendly vineyard with three fully enclosed off leash areas and you are always welcome to bring your best friend. We are passionate about animal welfare issues and have developed the famous Wine and Woofs program - a quarterly fundraiser for Dog's Homes of Tasmania, Small Paws Animal Rescue, Ten Lives Cat Centre and RSPCA Tasmania. Help us to help the animals.
Please join us and become part of the Wobbly Boot experience and share our love for animals and wine.
For wine tastings, group bookings or more information please phone 0427 679 096
Winemaking Notes This vintage was characterised by a very long dry spell with higher daytime and overnight temperatures. It was a much higher yield than previous years but as always fruit quality was exceptional. We leaf plucked and did minimal shoot thinning on both eastern and western sides of the...
Winemaking Notes Grapes were handpicked, crushed then yeasted a day later. Hand plunged twice a day until sugar dryness. Pressed and sent into barrels for malolactic fermentation. Wine stays on lees all winter before being racked and sent into barrels until bottling in January 2017. No animal products used in processing....