Search

Living Wines

Specialists in delicious natural wines

  • Home
  • Producers by Region
  • Wine Talk Newsletter
  • Buy natural wines (+ full list)
  • Articles
    • A new look at terroir
    • Organic wines, Biodynamic wines and Natural wines
    • Is it fine to fine a wine?
    • Minerality in wine – Part 1
    • Minerality in wine – Part 2
    • Aromas and flavours in wine: Part 1
    • Aromas and flavours in wine: Part 2
    • It all starts with the soil – Part 1
    • It all starts with the soil – Part 2
    • It all starts with the soil – Part 3
    • It all starts with the soil – Part 4
    • A brief history of the term “natural wine”
  • Home
  • Producers by Region
  • Wine Talk Newsletter
  • Buy natural wines (+ full list)
  • Articles
    • A new look at terroir
    • Organic wines, Biodynamic wines and Natural wines
    • Is it fine to fine a wine?
    • Minerality in wine – Part 1
    • Minerality in wine – Part 2
    • Aromas and flavours in wine: Part 1
    • Aromas and flavours in wine: Part 2
    • It all starts with the soil – Part 1
    • It all starts with the soil – Part 2
    • It all starts with the soil – Part 3
    • It all starts with the soil – Part 4
    • A brief history of the term “natural wine”
  • Home
  • Producers by Region
  • Wine Talk Newsletter
  • Buy natural wines (+ full list)
  • Articles
    • A new look at terroir
    • Organic wines, Biodynamic wines and Natural wines
    • Is it fine to fine a wine?
    • Minerality in wine – Part 1
    • Minerality in wine – Part 2
    • Aromas and flavours in wine: Part 1
    • Aromas and flavours in wine: Part 2
    • It all starts with the soil – Part 1
    • It all starts with the soil – Part 2
    • It all starts with the soil – Part 3
    • It all starts with the soil – Part 4
    • A brief history of the term “natural wine”

Burgundy-Chablis wine region

The Burgundy and Chablis wine regions sit below Champagne and are the home to some of the best red and white wines to be found anywhere.

We have an interesting collection of wonderful producers from Burgundy and Chablis.

Alice and Olivier de Moor

Domaine Fanny Sabre

Domaine de la Cadette and Domaine Montanet Thoden

Domaine Derain

Domaine Garreliere

Sextant – Julien Altaber

Yann Durieux – Recrue des Sens

Sign up for our newsletter

To receive our informative monthly newsletter Wine Talk just enter your email address in the box below then click on Sign Up.

By submitting this form, you are granting: Living Wines, 30 Salamanca Square, Hobart, Tasmania, 7000, Australia, https://livingwines.com.au permission to email you. You may unsubscribe via the link found at the bottom of every email. (See our Email Privacy Policy for details.) Emails are serviced by Constant Contact.

Instagram

Save the date for a trade tasting - 31 October!
Celebrating spring with some new Spring-friendly wines at @lucindawinebar with @vivantselections and @giorgiodemaria_fun_wines. With Liz and Giorgio in town it’s guaranteed to be a fun afternoon.
Thanks @kobi_ruz for having us!
foodtourist
foodtourist
•
Follow
Save the date for a trade tasting - 31 October! Celebrating spring with some new Spring-friendly wines at @lucindawinebar with @vivantselections and @giorgiodemaria_fun_wines. With Liz and Giorgio in town it’s guaranteed to be a fun afternoon. Thanks @kobi_ruz for having us!
2 months ago
View on Instagram |
1/6
@provenancegrowers radishes. True luxury, especially when eaten with @agrariankitchen butter and @murrayriversalt. There are still a few bunches if you are at @salamancamarket this morning and still 2 dozen of some the world’s best eggs. Just a Saturday morning PSA for anyone in Hobart.
foodtourist
foodtourist
•
Follow
@provenancegrowers radishes. True luxury, especially when eaten with @agrariankitchen butter and @murrayriversalt. There are still a few bunches if you are at @salamancamarket this morning and still 2 dozen of some the world’s best eggs. Just a Saturday morning PSA for anyone in Hobart.
2 months ago
View on Instagram |
2/6
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. 
The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. 
And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. 
Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
foodtourist
foodtourist
•
Follow
Time to consolidate photos from several visits to @trophyroomhobart into a post. The best new restaurants and cafés are the ones which feel like they have always been there, and where after one visit you feel like you have always been there. The design isn’t forced. The room is comfortable, the daytime light is quite perfect and it runs like clockwork. It’s just over a month old. There must be lots of paddling under the water coping with the newness and the busyness but it’s miraculously hidden from the customers. And best of all the food is delicious. The ricotta is house-made, the bacon is house-cured, the pasta is handmade, the bread is house-made (and for sale retail) and it’s all used to great effect. Omelette with fromage blanc and mortadella is a perfect breakfast dish, the pasta makes for a gorgeous lunch, desserts are special, and there’s pizzetta (a breakfast and lunch version). Even the potato chips are especially good. Why are we telling you this? It will make it even harder to get a table. It’s walk in only by day but has just opened (with bookings) for dinner on Friday nights. That’s our next step …
2 months ago
View on Instagram |
3/6
The @agrariankitchen’s kiosk is one of Tasmania’s true gems. It draws us to New Norfolk every weekend. It’s partly for essentials - the wood-oven baked bread and the butter to take home but there are also the regularly changing treats that @j.dons and @ppmak create like this quite perfect cheesecake topped with plum jelly. Exceptional.
The @agrariankitchen’s kiosk is one of Tasmania’s true gems. It draws us to New Norfolk every weekend. It’s partly for essentials - the wood-oven baked bread and the butter to take home but there are also the regularly changing treats that @j.dons and @ppmak create like this quite perfect cheesecake topped with plum jelly. Exceptional.
foodtourist
foodtourist
•
Follow
The @agrariankitchen’s kiosk is one of Tasmania’s true gems. It draws us to New Norfolk every weekend. It’s partly for essentials - the wood-oven baked bread and the butter to take home but there are also the regularly changing treats that @j.dons and @ppmak create like this quite perfect cheesecake topped with plum jelly. Exceptional.
2 months ago
View on Instagram |
4/6
This was a surprise - pawpaw grown in Tasmania. One of many things we learned from @foodculture.au during a day of delicious eating.
Addition/Correction: all those bottles of wine must have dulled our memory (combined with not a lot of familiarity with tropical fruits to help with self-correction). We’re trusting @palisaanderson’s description here rather than our own (see comments).
foodtourist
foodtourist
•
Follow
This was a surprise - pawpaw grown in Tasmania. One of many things we learned from @foodculture.au during a day of delicious eating. Addition/Correction: all those bottles of wine must have dulled our memory (combined with not a lot of familiarity with tropical fruits to help with self-correction). We’re trusting @palisaanderson’s description here rather than our own (see comments).
2 months ago
View on Instagram |
5/6
An afternoon of glorious wines matched with a feast of Yunnan-inspired dishes cooked by @foodculture.au (that’s a bottle of one of their condiments right at the far end not a mystery drink!)
foodtourist
foodtourist
•
Follow
An afternoon of glorious wines matched with a feast of Yunnan-inspired dishes cooked by @foodculture.au (that’s a bottle of one of their condiments right at the far end not a mystery drink!)
2 months ago
View on Instagram |
6/6
View on Instagram
  • facebook
  • twitter
  • instagram

Archives

  • June 2021
  • May 2021
  • May 2020
  • February 2020
  • May 2019
  • March 2019
  • February 2019
  • December 2018
  • October 2018
  • September 2018

Rules for buying wine

Tasmanian Licence No: 58292

WARNING

Under the Liquor Licensing Act 1990 it is an offence for alcohol to be delivered to a person under the age of 18 years.

Penalty: Fine not exceeding 20 penalty units ($3,460 as at, July 2021)

For a person under the age of 18 years to purchase liquor.

Penalty: Fine not exceeding 10 penalty units ($1,730 as at, July 2021)

Contact us

Living Wines
30 Salamanca Sq, Battery Point, Hobart, Tas
+61 3 6224 1236
Open: By appointment

Email contact

wine@livingwines.com.au

About Us

Living Wines is an Australian importer of delicious natural wines - wines made from grapes that have not been sprayed with systemic sprays, that have been fermented using only the natural yeasts from the vineyard, that have had no additions in the winery except for a little sulphur. Therefore our wines are suitable for vegans and vegetarians.
  • Alsace:
  • Jean-François Ginglinger
  • Domaine Geschickt – Beautiful Alsace Wines
  • Jean Marc Dreyer
  • Ardeche:
  • Sylvain Bock
  • Samuel Boulay
  • Auvergne:
  • Mito Inoue
  • Aveyron:
  • Nicolas Carmarans
  • Beaujolais:
  • Michel Guignier
  • Burgundy-Chablis:
  • de Moor (Alice and Olivier) – Amazing wines
  • Domaine Fanny Sabre
  • La Cadette, La Soeur Cadette and Montanet-Thoden – Great wines
  • Domaine Derain
  • Sextant – Julien Altaber
  • Yann Durieux – Recrue des Sens
  • Le Petite Empreinte – The Small Footprint of Mélissa Bazin and Romain de Moor
  • Champagne:
  • Piollot and Marie Courtin – Beautiful Champagne wines
  • Jura:
  • Arnaud & Malou Greiner
  • Domaine Bornard – Memorable Wines
  • Renaud Bruyère and Adeline Houillon – Stunning Jura wines
  • Charles Dagand – Carlito
  • Michel Gahier – Perfect Jura Wines
  • Domaine de la Loue: Catherine Hannoun
  • l’Octavin
  • Domaine des Cavarodes – Etienne Thiebaud
  • Domaine Thill
  • Karnage
  • Languedoc:
  • Les Cigales dans la Fourmilière: Ivo and Julie
  • Opi d’Aqui
  • Le Temps des Cerises – Axel Prüfer
  • Julien Peyras
  • Les Vignes d’Olivier – Olivier Cohen
  • Le Petit Domaine de Gimios
  • Le Bouc à Trois Pattes – Wim Wagemans
  • Loire Valley:
  • Domaine Mosse – Delicious Natural Wines
  • Julie and Toby Bainbridge
  • Domaine Saint Nicolas
  • Marc Pesnot – Domaine de la Sénéchalière
  • Domaine Stéphane Guion – Beautiful reds
  • Jean-Pierre Robinot
  • Les Capriades
  • Hervé Villemade
  • La Paonnerie
  • Jacques Fevrier
  • Vincent Careme
  • Domaine de la Garreliere – Beautiful Loire Wines
  • Laurent Lebled
  • Provence:
  • Domaine Milan
  • Roussillon:
  • Mataburro – Laurent Roger and Melissa Ingrand
  • La Guinelle: Amazing vinegar
  • South-West France:
  • Dominique Andiran
  • Domaine de Causse Marines
  • Normandy:
  • Julien Frémont
  • Savoie:
  • Vincent Ruiz, Domaine de Gringet (previously Domaine Belluard)
Copyright © 2023 Living Wines — Designed by WPZOOM