Members of the Pydairrerme Band of the Oyster Bay Tribe of Tasmanian Aborigines were the original inhabitants of the Forestier Peninsular. They spent the winter months there – mainly on the coast, living predominantly on shellfish harvested from shallow waters close to shore. They would migrate for the spring and summer months, into the midlands and further west to the central highlands.

After being picked up from your accommodation at 10:00am we travel across the Tasman Bridge (which holds it’s own history of being re-built after it’s collapse during the early 1970’s), to the eastern shore of Hobart and continue on to experience the rich farming land as we head towards Richmond.

First destination being Pooley Wines. Cooinda Vale Vineyard – meticulously cared for by three generations of the Pooley family yielded their first vintage in 1989. John Pooley and his wife Libby bought Belmont, a heritage listed Georgian home on the outskirts of Richmond, where Pooley wines expanded their estate and established a second vineyard, Butcher’s Hill. First vintage produced there was in 2007. The Pooley family philosophy of making wines that reflect their unique environment while pushing the quality of the grapes and wines even further continues. Pooley Wines has been recognised as one of Australia’s most renowned cool-climate producers.

You will experience structured in-depth tastings which speak to their unique location and passion for their craft.

By now you’ll be feeling a little peckish…sit back and get ready to indulge in an oyster experience, this will be with a stop in at Barilla Bay for some mouth-watering oysters! They pride themselves on the quality of their farmed, fresh oysters and hospitality – they cover all your natural oyster needs!

After this satisfying stop we set off for a 50-minute trip down the road – continuing through the municipality of Sorell and following the highway (surrounded by open pastures and bush) toward the Tasman Peninsula/Turrakana. The Bangor Vineyard Shed is situated at the seaside township of Dunalley. Bangor is a 6200-hectare property that has been farmed as early as the 1830’s for supplying beef to the Port Arthur Settlement and has been cared for by the Dunbabin family since the 1890’s. They produce small batch, premium Tasmanian wine, made from minimal intervention, from hand-tendered vines.

Bangor caters for everyone, whether it’s for a snack, oysters, a lighter meal or larger meal. All dishes are crafted from beautiful local ingredients to pair perfectly with Bangor wines.

Relax as you make your way back into Hobart to be dropped back at your accommodation at approximately 4:45pm-5:30pm.

• Umbrellas
• First Aid Box
• Fire Extinguisher