Tasmanian wine, in particular its Chardonnay and Pinot Noir has received quite some accolades during the last couple of years, not just as input to Champagne, but also as still wine. I toured some of the wineries last year and I remain unconvinced. Maybe it is just a matter of time, but at this point the vines are mostly very young and the flavours neither complex nor particularly concentrated.
One winery I quite like is Bay of Fires, though. I drank their 2006 Chardonnay over the last couple of days. It has lovely citrus flavours, crisp, straight, very agreeable and well priced.