Wines of Australia
Australia is a huge landmass with a wide spectrum of soils, terrains and temperatures, enabling a plethora of grapes to flourish. Most wine regions are warm to hot with elevation and proximity to rivers or oceans tempering the heat to enable quality grape growing.
While viniculture dates back to the 1800s with the arrival of European settlers, Australia didn’t begin to gain worldwide prominence for its winemaking until the later 20th century. High-quality red blends emulating Bordeaux-style wines as well as Shiraz (Syrah), Grenache, and Chardonnay wines are among its most-loved offerings.
Other stand-out black varieties include Merlot, Cabernet Sauvignon, Pinot Noir, and Tempranillo while popular white grapes are Sauvignon Blanc, Riesling, and Semillón.
Viniculture is spread over the southeastern third of the country across five regions while the southwestern tip of Western Australia is also an acclaimed winemaking area. Shiraz is the most-planted grape of either color, made in deep, rich wines from spots like the Barossa Valley and more fragrant, peppery styles from Clare Valley. Australian vintners even make a popular sparkling Shiraz made with the same method that’s used in Champagne production.
Chardonnay is the most widely-cultivated white grape. It grows extensively with some of the finest wines made in Margaret River, Adelaide Hills, and Mornington Peninsula.
The cooler southern parts of the state of Victoria, like Yarra Valley, and Mornington Peninsula as well as the island of Tasmania are suitable for Pinot Noir production. These areas are also chilly enough to make sparkling wine in the style of Champagne, for which Australia has gained a high reputation.