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WSET 4: D4 - Sparkling Wines > 20 Australia > Flashcards

20 Australia Flashcards

1
Q

How is the domestic sales and the export split?

A
  • 80% domestic sales

- 20% export

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2
Q

Which percentage of the total Australian wine production has sparkling wine?

A

less than 6%

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3
Q

How has the export changed in the resent years?

A

it have risen up due to an international demand

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4
Q

which sparkling wine production methods are used?

A
  • traditional method
  • transfer method
  • tank method
  • carbonisation
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5
Q

Which styes of sparkling wine is produced?

A
  • classic traditional method Chardonnay, Pinot Noir and Meunier blends
  • tank method from Glera/Prosecco and Moscato
  • sparkling Shiraz
  • Pet Nat in very small quantities
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6
Q

Where are the grapes for traditional method sparkling wines grown?

A
  • Tasmania
  • Yarra Valley (led by Domain Chandon)
  • Adelaide Hills
  • Victoria (alpine regions)
  • New South Wales (higher altitude)
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7
Q

Which is the leading state for the production of sparkling and why?

A
  • Tasmania

- du to a joint venture in the mid-1980s between the Tasmanian company Heemskerk and Louis Roederer

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8
Q

Which amount of the total grape production in Tasmania goes into the sparkling wine production?

A

40%

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9
Q

Why is are the two close regions Tamar Valley and Piper’s River different in temperature?

A
  • Tamar Valley is warmer due to it’s sheltered from the Southern Ocean
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10
Q

How dose the warmer temperatures in Tamar Valley influence the date of harvest in comparison to Piper’s River?

A

harvest in Tamar Valley is two weeks before Piper’s River

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11
Q

How is the temperature of the coldest areas of Tasmania in comparison to Champagne?

A

the temperature is cooler than in Champagne but with higher sunlight intensity due to its latitude

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12
Q

Which change within Tasmania is currently discussed?

A
  • create named sub-zones within Tasmania

- currently they label their wines as Tasmanian

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13
Q

Which are the main hazards for premium sparkling wine?

A
  • spring frost
  • high rainfall
  • coulure
  • botrytis
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14
Q

Where dose the grapes for inexpensive sparkling wines come from?

A
  • Riverland
  • Riverina
  • Murray-Darling

labeled as “South Eastern Australia”

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15
Q

What’s the difference for inexpensive sparkling wine to premium sparkling wines in terms of vineyard management?

A
  • irrigation is used

- mechanisation is standard

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16
Q

How is yield and price for inexpensive grapes in comparison with premium grapes

A
  • yield is three times higher as in cooler areas

- price is just around one-quarter of the price of premium grapes

17
Q

What is the exception to the general rule of choosing cooler sites and picking early at sparkling Shiraz?

A

the grapes are grown in warmer-climate regions to get the required richness and intensity of flavours

18
Q

When are the grapes picked for sparkling Shiraz?

A

at the same time as for still wines

19
Q

Where dose the grapes for sparkling Shiraz grow?

A
  • central Victoria
  • Barossa Valley
  • McLaren Vale
20
Q

Which styles of traditional sparkling wines are produced?

A
  • non-vintage
  • vintage
  • prestige cuvée
  • rosé
21
Q

How are the lees aging times for traditional sparkling wines

A
  • similar to the Champagne (without having this requirements)
22
Q

What is a standard of lees aging time?

A
  • three or more years

- more than six years for “late disgorged” wines (e.g. Jansz and Arras

23
Q

Where dose the Tasmanian producers produce their sparkling wines?

A
  • large producers pressing their grapes in Tasmania and transporting the juice or base wine to their own winery in mainland Australia
  • smaller producer make their wine in Tasmania (small volume production can be carried out by hand and limited machinery (e.g. gyro palette))
24
Q

Describe the style of a premium traditional method sparkling wine from Australia

A
  • medium (+) to high acidity
  • medium alcohol
  • medium (-) to medium (+) body and flavour intensity (depending on the and length on the lees)
  • citrus and apple aromas at lighter styles
  • autolytic notes at fuller bodied styles
25
Q

Which production methods are used for inexpensive and mid-priced sparkling wines?

A
  • transfer method
  • tank method
  • carbonation
26
Q

Describe the style of an inexpensive or mid-priced sparkling wine

A
  • medium to medium (+) acidity
  • everything between dry to medium-sweet
  • low to medium alcohol
  • light to medium body
  • citrus, ripe peach and apricot aromas
  • little autolytic character (just for some transfer wines)
27
Q

Which are the main brand for sive or mid-priced sparkling wine?

A
  • Brown Brothers
  • Jacob’s Creek
  • Yellowglen
28
Q

Which production methods are used for sparkling Shiraz?

A
  • traditional method for very good to outstanding quality

- transfer method, tank method or carbonation for acceptable to good wines

29
Q

Describe the style of a sparkling Shiraz

A
  • deep colour from ruby to garnet
  • medium (-) to medium acidity
  • medium to high alcohol
  • medium but ripe and soft tannins (balanced by dosage)
  • commonly more than 20g/l residual sugar (to balance tannins and high alcohol)
  • medium to full-body
  • medium pronounced intensity
  • MLC is done
  • less autolytic notes to not mask the other flavours
30
Q

Describe the style of a sparkling Moscato

A
  • low alcohol
  • medium acidity
  • vary from off-dry to sweet
  • distinctive fruity Moscato grapes flavours
  • acceptable to good quality
31
Q

Which Moscato style is growing in the Australian wine market?

A

pink Moscato (e.g. Innocent Bystander)

32
Q

Why do Australia still use the word Prosecco for the grape variety Glera?

A

they argument that the first Australian Prosecco was made before Italy changed the name form the grape variety to a PDO (first Australian Prosecco 2004, change of name Italy 2009)

33
Q

How is the label term for Australien Prosecco if exported to the EU or other markets?

A
  • EU: must be labelled as Glera

- other markets e.g. China: still labeled as Prosecco

34
Q

Describe the style of a Australien Prosecco

A
  • mostly done in tank method (some are carbonated)
  • medium (+) acidity
  • medium alcohol
  • light to medium body
  • delicate white peach flavors
  • off-dry to medium-dry
  • good to very good quality
  • mostly made by small quality producers
35
Q

Describe the style of a Australien Pet Nat

A
  • white, rosé or red
  • quite cloudy
  • varying levels of pressure (slightly sparkling to fully sparkling
  • usually dry
  • medium (+) acidity
  • medium alcohol
  • light to medium (+) body
  • medium to pronounced flavour intensity
36
Q

What is a difference between the wine law in Australia and e.g. the EU?

A
  • Australien winemakers are not constrained by wine law to varieties permitted within geographical indications
  • they are able to introduce new styles such as sparkling Shiraz
37
Q

What happens due to the success of Tasmanian traditional method sparkling wines?

A

large producer are looking to buy smaller producers (e.g. Brown Brothers bought Tamar Ridge and Accolade owns a range of brands including House of Arras and Bay of Fires)

38
Q

How big is the sales of Australian sparkling in the domestic market?

A

11%

39
Q

How has the sales for sparkling wines changed in the last years?

A
  • Australian Prosecco reached 3,5 million liter in 2017
  • Australian Moscato tripled in production between 2014 and 2017
  • sparkling Shiraz decreased production size (may be due to the increase of the other sparkling wines
  • Pet Nat increased sales in wine bars in the domestic market

WSET 4: D4 - Sparkling Wines (21 decks)

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