Pumphouse Point’s off season deal is basically a bribe to visit in winter – and it’s working.
There’s a particular kind of quiet at Pumphouse Point that you don’t get anywhere else in Tasmania. It’s the old hydro pump station turned boutique hotel, marooned on its own jetty out into the black glass of Lake St Clair, wrapped in temperate rainforest and mountain silence. Off-season, that quiet gets even deeper – and now it comes with a bottle of wine a night, a $50 massage credit each, and either a whisky or chocolate tasting thrown in.
Pumphouse Point is Lake St. Clair’s most romantic stay. (Credit: Jemima Phelps)
A complimentary bottle of Tasmanian wine every evening, chosen and poured by the onsite team
A $50 massage credit per person ($100 for two), redeemed via a code sent with your booking confirmation
A whisky or chocolate tasting experience for two – you don’t get to pick which; it depends on the day you’re staying, since the two experiences rotate. You’ll find out and book it in on arrival
The tasting lottery: what you might get
The whisky and chocolate tastings are done by the fire. (Credit: Adam Gibson)
The dining room overlooking the pumphouse. (Credit: Adam Gibson)
The best of Tasmanian produce.
Because the experience rotates day to day, you’re in a bit of a lucky dip – and having done one of them myself, I can tell you it’s a genuinely good problem to have either way.
I got the whisky tasting, poured with Sullivans Cove, and it was, hands down, my favourite of every Tasmanian whisky I tried during my time on the island. I’ll be honest – not every Tassie whisky won me over. Some were a bit much, some just weren’t my style. But Sullivans Cove landed exactly right: warm, complex, the kind of dram that makes you slow down and actually think about what you’re drinking instead of just knocking it back for the novelty.
If you land on the other side of the rotation, you’re not missing out – the chocolate experience is paired with Anvers Chocolates, and anyone who’s tried Anvers knows that’s not a consolation prize. Their chocolate is genuinely, seriously delicious, and pairing it with an evening at a lake-edge former pump station sounds like exactly the kind of indulgent, slightly odd Tasmanian experience worth writing home about.
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AI Prompt
Why the off season is actually the better time to go
Winter is arguably the best time to visit. (Credit: Rachel Vasicek)
Pumphouse Point in winter isn’t a lesser version of the summer experience – arguably it’s the real one. Mist sits low over the lake, the fireplaces get proper use, and the isolation that makes the property special stops competing with peak-season crowds. Throw in nightly wine, a massage credit, and a tasting experience most people would pay extra for anyway, and the off-season starts looking like the smart booking.
Details
Get cosy at Pumphouse Point this off season. (Credit: Rachel Vasicek)
When: A minimum of two nights (up to 14), and the offer applies across all room types at the property. It’s on sale now for stays until 30 September 2026.
Cost: Two nights from $1399, valued at $1895. My NRMA Rewards members save a further five per cent.
Conditions: New bookings only, can’t be combined with other offers, and full payment is required upfront. Cancellations within 14 days of arrival incur a fee equal to the full booking value – so it’s worth being sure of your dates before you commit.
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Emily Murphy is Australian Traveller's Email & Social Editor, and in her 4+ years at the company she has been instrumental in shaping its social media and email presence, and crafting compelling narratives that inspire others to explore Australia's vast landscapes. Her previous role was a journalist at Prime Creative Media and before that she was freelancing in publishing, content creation and digital marketing. When she's not creating scroll-stopping travel content, Em is a devoted 'bun mum' and enjoys spending her spare time by the sea, reading, binge-watching a good TV show and exploring Sydney's vibrant dining scene. Next on her Aussie travel wish list? South Australia and The Kimberley.
Overlooking the winding Tamar River, the Tamar Ridge & PIRIE Cellar Door is where two of Tasmania’s most acclaimed wine labels come together. Sip award-winning cool-climate wines and world-class sparkling while soaking up the vineyard views in one spectacular setting.
The fire crackles softly as you settle into a comfortable armchair, a glass of Tamar Ridge Reserve Pinot Noir warming your hands. Outside, rows of vines stretch across the Tamar Valley, their gentle contours framed by rolling hills and ever-changing skies. Or perhaps it’s a sunlit afternoon, and you’re on the terrace with a flute of PIRIE Vintage sparkling in hand, watching the valley shimmer beneath you as each crisp sip captures the freshness of Tasmania. At the Tamar Ridge and PIRIE Cellar Door, the setting in one of Australia’s most celebrated cool-climate wine regions is every bit as special as the wines.
The two brands now share a beautifully refurbished cellar door, giving visitors the opportunity to sample both still and sparkling wines from the Brown Family Wine Group’s luxury portfolio in a single stop. Alongside the shared tasting space, they’ve also introduced a range of premium experiences tailored to each brand.
Tamar Ridge’s story began in 1994, when vines were planted at Kayena in Tasmania’s Upper Tamar Valley. Guided by renowned viticulturist Dr Richard Smart – the “Flying Vine Doctor” – the vineyard quickly gained a reputation for quality, with a new winery established in 1998 and the Tamar Ridge label born.
Sit outside to soak in the sun as you enjoy Tamar Valley views. (Credit: Natasha Mulhall)
Today, New Zealand-born head winemaker Tom Wallace leads the cellar, brings his passion for cool-climate winemaking to help shape Tamar Ridge’s reputation for elegant, expressive wines.
Founded by Dr Andrew Pirie in 1995, PIRIE helped prove the island’s potential for world-class cool-climate sparkling.
Crafted in the traditional method from hand-picked Pinot Noir and Chardonnay grown in the Valley, PIRIE Tasmania sparkling wines are celebrated for their fine beads, depth and elegance. With a collection of trophies, gold medals and top honours behind them, these rare vintages showcase the very best of the state’s sparkling wine.
Brown Brothers – now known as the Brown Family Wine Group – acquired Tamar Ridge, PIRIE and Devil’s Corner on the island’s east coast in 2010, extending the legacy of a family wine company founded in 1889 at Milawa in Victoria’s King Valley. The company has continued its pursuit of exceptional cool-climate vineyards, recognising Tasmania’s unique potential in a changing climate.
Location
Get cosy by the roaring fireplace. (Credit: Natasha Mulhall)
Tamar Ridge & PIRIE Cellar Door is set on the west bank of the Tamar River, just 20 minutes north of Launceston and around two and a half hours’ drive from Hobart near the riverside village of Rosevears in northern Tasmania. Stretching more than 60 kilometres along the river, from the mouth near Launceston north towards Bass Strait, the Valley is a vast patchwork of vineyards, orchards, farmland and historic townships.
Style & decor
Come for a regular tasting, or book an experience. (Credit: Natasha Mulhall)
Floor-to-ceiling windows showcase panoramic views, while outdoor decks make the most of the surrounding scenery. Inside, the refined contemporary interiors strike a balance between modern luxury and the natural surrounds, with a double-sided fireplace to linger by. A Tamar River view creates a warm focal point. Natural wood accents add a sense of place, including a handcrafted 12-seat Tasmanian oak table that anchors the space with understated elegance.
Wine experiences
The cellar door’s curated wine experiences pair award-winning wines with local produce and the stories behind them. For those who prefer a leisurely visit without a set itinerary, the cellar door also offers cheese platters and small plates, best enjoyed with a glass in hand while taking in those Tamar River views.
Come for a taste, stay for an experience.
PIRIE & Oyster Experience
Taste the best of PIRIE matched with oysters. (Credit: Natasha Mulhall)
A true taste of Tasmania comes to life in the PIRIE & Oyster Experience, created in partnership with Tasmanian Oyster Co. Exploring the connection between merroir and terroir – the influence of the sea and soil on flavour – this guided tasting pairs three premium oysters from different Tasmanian growing regions with three expressions of PIRIE sparkling wine: the NV, 2021 Vintage and Blanc de Blanc.
As each oyster and wine pairing is revealed, guests discover how Tasmania’s unique landscapes shape flavour, from the mineral freshness of the ocean to the elegance and precision of cool-climate sparkling wine.
Pinot Noir Blending Experience
Try your own hand at mixing. (Credit: Natasha Mulhall)
For those who want to step behind the winemaker’s bench, the Pinot Noir Blending Experience offers a hands-on journey into the art of creating great wine.
Guests taste through three to four individual Pinot Noir clones from the previous vintage, each revealing its own personality through aroma, structure and character. Guided by the cellar door team, visitors explore how these individual components come together to create balance and complexity – before attempting their own blend.
Will you recreate the house style, or create something entirely original? This immersive experience offers a fascinating insight into the craft, creativity and precision that goes into every bottle.
Supreme Indulgence
Settle in for true indulgene. (Credit: Natasha Mulhall)
The most elevated experience at the cellar door, the Supreme Indulgence (PIRIE Sparkling with Caviar tasting) is a celebration of luxury, refinement and Tasmania’s exceptional produce.
Priced at $99 per person, the tasting pairs PIRIE Tasmania’s most distinguished sparkling wines with carefully selected sturgeon caviar, chosen to enhance the elegance, texture and finesse of each cuvée. Hosted by an expert member of the team, the experience unfolds as a thoughtful exploration of fine bubbles, delicate flavours and the craftsmanship behind every bottle.
