The new Devil's Corner Cellar Door. Supplied.
The new Devil's Corner Cellar Door. Supplied.

Devil’s Corner Tasmania Unveils Revamped Cellar Door

I love Australian wine. In fact, I had a case of it arrive on my doorstep earlier this morning. It was like an early Christmas present from the delivery man. But, if there’s something I love more than the sudden arrival of wine at home, it’s visiting an actual cellar door.

Cellar doors are an opportunity to sample the fruits of a vintner’s labour right where it was created, to hear the stories and understand the passion that goes into every bottle. And there are some fantastic Aussie wine regions to explore, from the celebrated Hunter Valley and Barossa to underrated gems like the Granite Belt and Canberra Wine Region.

The East Coast of Tasmania is another standout. Although not a household name like the nearby Tamar Valley or Coal River, the cool-climate wine region has over 180 years of grape growing history and features a great diversity within each wine type and producer too, as it spans from St Helens (Bay of Fires) in the north to Marion Bay in the south.

Vineyards in Tasmania's East Coast wine region
Tasmania’s beautiful East Coast wine region

Today there are 22 vineyards in the area, including the award-winning Devil’s Corner, who have just unveiled their new and improved cellar door in time for the summer rush.

A popular stop along the Great Eastern Drive, Devil’s Corner is recognised as much for its distinct architecture as its wines. Designed by renowned Tasmanian architects Cumulus Studio, who were the geniuses behind the original building, the expanded cellar door now features several new spaces designed to bring the region’s wild natural beauty inside.

The revamped Devil's Corner cellar door. Supplied.
The revamped Devil’s Corner cellar door. Supplied.

Devil’s Corner Marketing Manager Will Adkins says the site’s expansion has followed the same approach the winemakers take to producing their exceptional, cool-climate wines: Learning not to fight Tasmania’s natural elements but embracing and harnessing them.

“Through calm autumns, wild winters and warm summers, we have no control over the weather,” he says. “But with the new site expansion, we can ensure visitors will experience the very best of Devil’s Corner no matter the season.”

Devil's Corner, on the Great Eastern Drive of Tasmania. Credit: Devil's Corner.
Devil’s Corner, on the Great Eastern Drive of Tasmania. Credit: Devil’s Corner.

“The new site is more than double its original size with new and improved shelter and more casual spaces to be enjoyed by the increasing number of consumers visiting the cellar door each year.”

The revamped Devil’s Corner cellar door. Supplied.

The Hazards Tasting Room, named after the iconic nearby mountain range, is dedicated to immersive wine experiences, while The Devil’s Den is an impressive underground cellar. It’s the place to be for wine and food masterclasses, private functions, and exclusive events – with views across Devil’s Corner’s rolling vineyards and Moulting Lagoon.

The new Hazards Tasting Room at Devil's Corner. Supplied.
The new Hazards Tasting Room at Devil’s Corner. Supplied.

Long-term dining partners The Fishers and Tombolo have benefited from the upgrade too, with new and improved kitchens, as well as increased indoor and outdoor seating to continue to dish up fresh, local seafood and made-to-order wood fired pizzas.

The Fishers at Devil's Corner. Supplied.
The Fishers at Devil’s Corner. Supplied.

With the Tasmanian border recently reopened to travel from the mainland, this summer is as good a time as any to sip and savour your way through the fabulous East Coast region.  

The new Devil’s Corner cellar door is open 7 days a week from 10am to 5pm.

Want to know more about the East Coast? Visit eastcoasttasmania.com

Written by
Chris Ashton

We're Chris Ashton and Simon Ceglinski, two Aussie travellers with a love of exploration and adventure, and the odd bit of luxury thrown in. We seek out street art, street food, and scuba diving wherever we go, and prefer the road less travelled over well-worn tourist paths.

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Written by Chris Ashton