2532 Coles Bay Rd, Coles Bay, Tasmania
Saffire Freycinet is a luxury coastal sanctuary on Tasmania’s East Coast, delivering sophisticated and intimate style and an inspirational experience. Discreetly positioned overlooking the Hazards Mountains, Freycinet Peninsula and the pristine waters of Great Oyster Bay, Saffire Freycinet blends mankind and nature with breathtaking beauty.
Featuring 20 luxurious suites, exclusive day spa, restaurant, guest lounge and bar, this experience is a celebration of the art of service, internal and external wellbeing, local culinary delights, ancient landscapes and abundant wildlife.
In Palate restaurant, Iain Todd, the Executive Chef has ensured innovative dining does not compromise the true flavours of the freshest local produce. From breakfast through to a gourmet degustation or a la carte dinner, guests can customise their dining experiences to suit all tastes and schedules.
Restore your wellbeing in the premium spa facilities and on-site gym. Soothe the busy mind and refresh the soul with a luxurious treatment in one of Spa Saffire’s three retreat rooms overlooking the inspiring landscape and reflective pools. Treatments have been designed exclusively for Saffire by La Gaia and Payot, and hot stone massages with granite from the Freycinet Hazards Mountains are a unique, stand-out feature.
Tasmania produces elegant cool climate wines at around 200 smaller vineyards and wineries, many of which have restaurants that offer vineyard or water views. Tasmania is renowned for its Chardonnay and Pinot Noir.
Tasmania’s food and wine experiences spring from its pristine water and pure air and the skill of its growers and makers. As well as its stunning wines, it produces famous cheeses, premium beef, honey, and some of Australia's best boutique beers.
Australia’s southern island is widely recognised as the home of premium sparkling wine production in Australia. Its mild summers and long autumn days are similar to the climates of famous European wine regions. Tasmania’s vineyards are sheltered by dolerite-capped mountains. The vineyard soils are formed from ancient sandstones and mudstones and also from more recent river sediments and igneous rocks of volcanic origin.
Tasmania has seven wine growing areas - in the north the Tamar Valley and the North East areas in the north, the East Coast, the North West and the Derwent Valley, Coal River Valley and Huon/Channel areas in the south.
The Tamar Valley near the northern city of Launceston is a fertile valley of high yielding vineyards famous for their Chardonnays, Sparklings, aromatic whites and Pinot Noir. Many open welcoming cellar doors for tastings. The valley produces 40 per cent of Tasmania’s premium quality wine.
The South Tasmania region comprises the Derwent, Coal River and Huon Valleys - areas that vary in terrain and experiences.
Tasmania has a long viticultural history with records dating from 1823. Tasmania’s first grapevines produced a wine that was shown at a Paris exhibition in 1848. After this early start, however, the island’s wine production nearly disappeared until the 1950s.
Early European migrants recognised the similarities between the soils and climate of Tasmania and those of the great grape growing regions of their homeland.