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Ghost Rock Vineyard



Nestled between the rolling patchwork fields of Sassafrass to the south, and the pristine white sands of the Port Sorell peninsula to the north, we find ourselves located in some of god's best country. 

Our vibrant Cellar Door - twice crowned Tourism Tasmania's 'Best Cellar Door' - is open from 11am to 5pm, daily. Surrounded by our 6 vineyards and adjacent to our boutique winery and cooking school (, it's one of the state's unique wine experiences.

We'd love to welcome you to our part of the world, so come by and say hi.

Ghost Rock Team.

Featured Products
2015 'Two Blocks' Pinot Noir

A wonderful vintage produced a stellar wine, full of the complexity and depth.

93 Points - James Halliday, Wine Companion 2017

4 1/2 Stars - Winestate Magazine, 2016

Best Pinot Noir - Festivale, 2016.

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/ GR Pinot Noir
2016 Estate Chardonnay

Handpicked and gently pressed prior to barrel fermentation and aging. This wine displays delightful texture, balance and mineral notes.

Silver Medal - Tasmanian Wine Show, 2017

92 Points - James Halliday Wine Companion, 2017

4 1/2 Stars - Winestate Magazine, 2016

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/ 750ml
2016 Pinot Gris

Our smash hit wine. Lush, full bodied, full flavoured.

Trophy - Tasmania Wine Show, 2016

Top Gold - Tasmania Wine Show, 2016

Top Australian Pinot Gris - Huon Hooke, 2016

5 Stars - Winestate Magazine, 2016

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/ 750ml
2013 Catherine Sparkling

Our top cuvee. Aged and cellared for 3 years prior to release. 60% Chardonnay, 40% Pinot Noir blend.

Trophy - Best Vintage Sparkling, Tasmanian Wine Show, 2017

Top 7 Tasmanian Sparklings Under $50 - Tyson Stelzer, Sparkling Report 2016

93 Points - James Halliday, Wine Companion 2017

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The Ghost Rock Team will be posting regularly on life in the vineyard, winery and cellar door. First up will be our Winemaker Justin, reflecting on the first 18 months in Ghost Rock's new winery.


Justin Arnold
24 June 2016 | Justin Arnold

Winery 101

What to do when you've got yourself a new winery and everyone's watching..  Continue »

Time Posted: 24/06/2016 at 3:28 PM