We are delighted to announce the arrival of the Ossa suite of wines. In next to no time, this project has set about redefining the possibilities of East Coast Tassie wine-growing. It is our pleasure to offer what is already an exhilarating range, and one we believe will evolve into an Australian cool-climate benchmark.
The Estate
Rod Roberts, who hails from a multi-generational Tasmanian farming family, and his Swiss-born wife, Cecile, purchased the Belbrook property in 2017. They planted 20 hectares of vines in the first two years on a specially selected amphitheatre of their 600-hectare farm between Cranbrook and Swansea on Tasmania’s east coast. This was the first vineyard Rod—a partner in Tasmanian Vintners with Peter Fogarty of Fogarty Wine Group fame—had owned and nurtured.
Pinot Noir, Chardonnay, Syrah and Grüner Veltliner led the way in their pursuit of expressive, engaging wines grown with integrity. They subsequently added more plantings in 2021, increasing the vineyard area to almost 30 hectares and making the most of varied conditions across the best soils and exposures. The farm is entirely off-grid, with an extensive solar system supplying all power needs, including irrigation. Rod and Cecile’s early emphasis was on removing noxious plant species, fencing wildlife zones, cleaning waterways, reinstating native species and introducing a colony of bees to support the local ecosystem.
The first wines under the Ossa label were produced from the 2020 harvest, harnessing various exceptional vineyard sources as the estate plantings came of age. From the start, they have earned a reputation for their class, detail and coastal energy, with the debut release Pinot Noir winning the Australian Pinot Noir Challenge 2021. In 2024, with an eye on the long-term future of this magnificent site, Ossa was formally welcomed into the continually evolving stable of Fogarty-owned and operated wineries, with Peter having now formed an exciting and formidable partnership with the wine-loving Hall family. The new Fogarty Hall collaboration is committed to the long-term future of Tasmania’s wine industry. With continued investment in world-class technology, expertise and infrastructure, this gifted and ambitious team sees enormous potential for both the Belbrook site and the public’s appreciation of the specific, diverse charms of this beautiful, rugged corner of the Apple Isle.
“Their ambitions were carefully coded in the choice of name for the label: Ossa,” wrote The Australian’s Nick Ryan of Rod and Cecile’s vision. “Tasmania’s highest peak. Aim high.” Liam McElhinney and the team have struck out with wines of soaring quality. The sky is the limit for Ossa.
The Name
Mount Ossa is Tasmania’s highest peak, rising to 1,617 metres amid the pristine wilderness of Tasmania’s Central Highlands. Carved by ice and wind, this dramatic landmark is rugged, commanding and enticing. It’s a fitting symbol for these wines hewn from raw, wild beauty.
The People
New Zealand-born winemaker Liam McElhinney has been at Ossa’s winemaking helm since the project’s birth. Liam’s experience across great wine regions around the world, paired with his passion for cool-climate viticulture and varieties, has proven a powerful combination. His affinity for Tasmanian terroirs has been demonstrated by a range of accolades, including the prestigious Jimmy Watson Memorial Trophy in 2023.
Alongside Belbrook Vineyard supervisor Jay Dillon and group chief viticulturist John Fogarty, Liam and the Ossa team have set about putting together a collection of wines that show Tasmania’s east to be a breathtaking frontier for wines of detail and distinction.
“We’re taking that vision and that creativity and the confidence that the site is special. We then have the privilege to translate that into a liquid narrative over a number of years,” says Liam. “We’ve only scratched the surface, and we’ve got such wonderful feedback in the early days. And that’s continuing the more that we put a Belbrook lens on these single bottlings. So, it’s where we take it from here that’s the most exciting part.”
Belbrook Vineyard
The first vines are at around 60-80 metres of elevation on a slight, amphitheatre-shaped slope. There are views of the ocean at Great Oyster Bay, but the site’s mesoclimate is complex, given that it is some eight kilometres inland. As is the case across Tasmania, with complex convergences of geological and climatic conditions in every little pocket, the conditions are highly particular to this spot. For instance, Liam McElhinney and the team have been sourcing fruit for sparkling base from a site three kilometres away that is chalk and cheese.
Belbrook is influenced in the afternoon by convection currents from the ocean, but the predominant airflow factor is the cool air descending from the midland ranges at the back of the property. “It can be extremely brisk if the wind’s going south or southwest,” says Liam. Essentially, then, the maritime and mountain-influenced continental influences collide here, and the balance of power shifts across the site. The soils likewise vary. For the most part, they are clay-based dolerite soils similar to the Coal River Valley, with more ironstone and calcareous deposits from fossilised crustaceans as you head on northwest-facing land as you head west towards the hills. As you clamber higher—and there are plans to go up to cooler, less accessible heights around 130 metres—with lighter, more friable soils and huge potential.
Given their intimate knowledge of Tasmanian wine-growing dirt and extraordinary access to top-quality fruit, the Ossa team began producing wine when Belbrook Vineyard was in an embryonic stage. Early releases included a significant portion of fruit from beyond Belbrook’s boundaries. As the range develops, we will see a clear delineation between the black-label ‘Belbrook’ wines and white-label bottlings from diverse sources.
There is plenty of light and sunshine here, and the wines will never want for fruit weight. This is balanced by briny, sea-spray, rock, and umami layers, along with natural acidity. High tones of fruit and flowers peak above windswept, woodsy, outdoorsy elements and earthier, savoury tones. All the way, they look as free and unbound as this landscape.
The Vintages
2025 Vintage
A dream growing season, with weather relatively uniform across Tasmania. Temperatures were above the long-term average without reaching extremes. As a result, the 2025 harvest arrived earlier and progressed quickly, ultimately delivering strong yields and excellent fruit quality. – Liam McElhinney, Ossa
2024 Vintage
Well-timed early summer rainfall, followed by a dry late summer, created a near-ideal growing season. Harvest started slightly earlier and was more condensed than in previous years. Importantly, picking decisions were not dictated by weather pressure, allowing fruit to be harvested at optimal ripeness.
Higher yields than in previous years provided scope for experimentation in the winery and supported the release of our new ‘White Label’ wines. I view the results as among the strongest Ossa wines to date. – Liam McElhinney, Ossa
2023 Vintage
The 2023 growing season was defined by cool conditions that set a slower pace from the outset. Spring brought enough rainfall to support strong vine health, though the persistent cool weather delayed early growth and pushed back key stages of development. These patterns continued into summer, with ripening progressing later than usual. While the season brought its share of challenges, lower yields ultimately contributed to fruit with impressive concentration, purity and intensity. – Liam McElhinney, Ossa
