31 - Australia Flashcards

1
Q

Describe the export boom of the 1980s and the subsequent decline.

Describe factors driving both.

A

Boom

Australia’s wine production boomed –> became world’s 5th largest exporter

  1. Via varietal labelling and including taste descriptors
  2. Ripe, approachable styles

Plantings rose from 59,000ha –> 170,000ha in late 2000s

Re-adjustments

Plantings fell from 170,000ha –> 146,000ha

  1. Global oversupply - many countries copying ripe, accessible style
  2. Strong Aussie dollar
  3. Series of droughts increased cost of irrigation

–> outcome is vine pull and refocus on smaller production / higher val bottlings

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2
Q

Describe the climatic conditions of Australia.

A

Range of climates from cool - hot and Mediterranean - continental depending on:

a) exposure to ocean influence –> Indian and Southern Ocean, flat topography allows breezes to penetrate far inland e.g. Coonawarra; some areas protected by mountain ranges e.g. Murray-Darling
b) altitude e.g. Great Dividing Range from Queensland to western Victoria

Intense sunlight due to low altitudes (30-37 degrees south = southern Europe)

Low rainfall e.g. Riverland 135mm during growing season due to rainshadow of GDR

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3
Q

What are the main climatic challenges in Australia? (5)

A

Drought very low levels of rainfall + high evapo mean irrigation necessary but water scarce

Spring frost in cooler areas

Sunburn due to low latitudes

Forest/bush fires due to heat and dryness

Soil salinity due to lack of rainfall

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4
Q

Outline the reasons for the difference in the climatic conditions between the Hunter Valley, Riverland and Tasmania. (3)

A

Hunter Valley hot, humid

Murray-Darling hot, continental, dry

Tasmania cool, maritime

1. Latitude Hunter Valley at low latitude 32S vs. Tasmania at 41S

2. Rainshadows MD largely protected from tropical storms by GDR, Hunter Valley to east of GDR so not protected –> MD gets around 135mm of rain, Hunter Valley gets 500mm

3. Continenality Tasmania exposed to cold Southern Ocean, MD protected by GDR and location inland

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5
Q

Describe the advantages and disadvantages of Australia’s climate for viticulture? (6)

A

+ Minimal disease pressure

+ Plenty of sunshine

+ Consistent warmth

  • Lack of water –> requires irrigation –> limited water supply
  • Excessive heat + sunshine –> excessive ripeness
  • Managing vigour due to heat (when vines are irrigated)
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6
Q

Where is water for irrigation sourced? (3)

A
  1. Rivers e.g. Murray-Darling Basin –> but can run low
  2. Stored rainwater e.g. regions with some winter rainfall e.g. Adelaide Hills
  3. Unground water sources e.g. Coonawarra
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7
Q

Due to plentiful warmth and sunlight as well as fertile soil, irrigated vines can be vigorous. How is this commonly managed? (2)

A
  1. Divided canopy systems e.g. Scott-Henry
  2. Old vines esp. of Shiraz and Grenache
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8
Q

Why is much Australian viticulture mechanised?

A
  1. Many regions are flat e.g. Murray-Darling
  2. High labour costs
  3. Many vineyards far from towns and cities - limited labour availability e.g. Murray-Darling
  4. Night harvesting important in hot climates as grapes ripen quickly
  5. Improvements mean machine harvesters can limit grape splitting
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9
Q

What is the impact of soil salinity and how can it be managed?

A

More difficult for vine to get water –> slow growth, death

Chardonnay esp. sensitive

  1. Suitable rootstocks
  2. Changing irrigation patterns –> supply more water, less frequently
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10
Q

Which areas of Australia have phylloxera? Why do growers graft their vines in non-phylloxera zones?

A

Phylloxera present in Victoria and New South Wales

Grafting used as insurance against future outbreaks, to improve drought and salinity tolerance

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11
Q

Which regions of Australia have unusually high levels of humidity? (4)

A

Adelaide Hills

southern Victoria

Hunter Valley

parts of Tasmania

All are exposed to ocean influence

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12
Q

Roughly what % of production is certified sustainable?

A

25% by Sustainable Winegrowing Australia

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13
Q

What are the two main natural pests?

How is each dealt with?

A

Birds and kangaroos

Birds –> netting

Kangaroos –> nothing to be done

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14
Q

Why might whole bunch harvesting be especially desirable?

A

Limits grape splitting - slows oxidation in hot conditions

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15
Q

Name the top 11 most planted grape varieties (4 red, 7 white).

Why is Austalia able to ripen such a wide variety of grapes?

A

Diversity of climates from cool to hot

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16
Q

What kind of grapes are gaining popularity and why?

A

Grapes suited to warm, dry climates e.g. Tempranillo, Sangiovese, Fiano and Assyrtiko

Better suited to handling warmer, drier conditions esp. where access to irrigation may be limited

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17
Q

Describe some techniques that Australian winemakers have been experimenting with?

A
  1. Site selection - cooler sites
  2. Vineyard management
  3. Precise harvesting dates
  4. Ambient yeast
  5. Lees contact
  6. High % of solids in fermentation
  7. Whole bunch and stems for reds
18
Q

Outline the range of styles produced from Shiraz including where these styles may be produced.(4)

A

1. Warm, ripe style from Barossa and McLaren Vale

Full-bodied, high alcohol, high/soft tannin, with pronounced dark fruit, spice and earthy + leather with age

2. Cooler, fresher style from Yarra Valley and Grampians

Less bodied with med alcohol, red + black fruit, black pepper

Trend is toward this style - less extraction, wholebunch, less new oak

3. Blend of above styles from multi-regional blends

4. Blended with other grapes e.g. GSM, Viognier, Cabernet Sauvignon (where it adds softness and body, like Merlot)

19
Q

Identify one key difference between premium and inexpensive Shiraz-Viognier blends.

A

Premium may be co-fermented to improve integration and complexity –> also helps colour stability

Inexpensive may be blended post-fermentation

20
Q

Describe the typical style of Cabernet Sauvignon produced and which regions are well-known for it.

A

Range of styles from cool - warm climate but all have higher acid / tannins than Shiraz

Ripe blackcurrant and cherry + oak for mid-priced wines

Coonawarra distinctively minty

Margaret River often blended with Merlot, riper with subtler herbal notes

21
Q

Describe the style produced by Merlot, Pinot Noir and Grenache.

A

Merlot often blended with Cab, varietal wines are med body - full-bodied with ripe black fruit aromas

Pinot Noir med-body, med alcohol, med-high acid, red fruit with oak aging; whole bunch, stem inclusion and whole bunch has become popular

Grenache predominately in GSM blends; varietal wines growing in popularity with modern styles having more acid, lowering alcohol and fresher fruit from early harvest; wholebunch to enhance aromas and stem inclusion to enhance tannins; large, old oak is common

22
Q

How has Chardonnay changed in style in the last few decades?

What determines whether or not it goes through malo?

What may Chardonnay be blended with?

A

Ripe fruit, overt oak –> earlier harvested, leaner style with less obvious oak

HQ wines often have ripe fruit (citrus, peach) with med-med(+) acid and integrated oak

Warmth of vineyard - may be blocked to retain acid

Inexpensive wine maybe blended with Semillon - Chard contributed ripe fruit to a Semillon’s restrained character

23
Q

How does Sauvignon Blanc in Australia differ from Marlborough in New Zealand?

Which regions have a particular reputation for it?

A

Less herbaceous

Adelaide Hills excellent rep for HQ with intense citrus and tropical fruit

Margaret River Bdx blends

24
Q

What styles of wine can be made from Pinot Grigio?

A

Early harvested neutral style akin to Veneto

Riper, spicy, full-bodied style akin to Alsace

25
Q

What styles of wine are produced using Semillon? Which regions make these? (3)

A

Hunter Valley style high acid, low alcohol, unoaked neutral –> aromatic when aged

Barossa Valley fuller-bodied with higher ABV and oak, although

Noble-rot sweet with from Riverina

26
Q

Where are the best Riesling produced? In what style?

What kind of juice is popular for premium Riesling?

A

Cooler regions of Clare and Eden Valley as well as Great Southern, Canberra, Tasmania

Bone dry with high acid apple –> citrus –> peach; with some late-harvested, sweeter styles

Premium wines often made with free-run juice –> highest in acid and sugar, low phenolic compounds –> purest, best balance (although producers using skin contact and lees for texture)

27
Q

Where are Muscat Gordo Blanco (Muscat of Alexandria) and Colombard grown in Australia. What are they used for?

A

Hot, inland areas like Riverland, Murray-Darling and Riverina

Colombard is used to bulk up blends labelled as Chardonnay

Muscat used as blending partner and in sparkling Moscato wines

28
Q

Outline the hierarchy of Australia’s GIs.

A

Zones large areas that cover entire states (Victoria) or encompass several (SEA) some smaller zones also exist (Barossa)

Regions various sizes but have consistent and distinct qualities e.g. Connawarra, Tasmania

Sub-regions rarer GI accounting for differences in climate, soil and topography including within Great Southern, Hunter Valley

29
Q

How does Australia’s system of GIs give producers flexibility?

A

Can apply various labels to same/similar wines esp. when grapes come from different areas

E.g. wine from Eden Valley Grapes can be labelled as Eden Valley (region), Barossa (zone), Adelaide (super-zone), South Australia (zone) or South Eastern Australia (zone)

30
Q

What % of grapes must conform if GI, vintage or variety is mentioned on the label?

Are there any other rules outline by GIs on viti or vini?

A

85%

None.

31
Q

Describe the situation, climate, soils and wines of SEA.

A

Situation very large area including three states, most grapes from Riverina, Murray-Darling and Riverland, an area collectively known as the Murray-Darling basin

Climate hot and continental due to low altitude and lack of maritime influence (GDR) –> also dry with rainfall as low as 135mm

N.B. Riverland is cooler, despite being 200km from coast, flat land allows martime breeze to reach it

Soils sandy

Wines

Inexpensive: vast majority grown from Shiraz, Chardonnay and some Semillon (Riverina) w/ low acid, high alcohol, med body and ripe fruit.

Yellow Tail, Jacob’s Creek, Lindeman’s

HQ: emerging esp. from old vines and hot-climate varieties e.g. Viognier, Vermentino, Nero d’Avola; botrytised Semillon in Riverina

32
Q

Why is irrigation necessary in the Murray-Darling Basin? How is it performed?

A
  1. Low rainfall
  2. High evapotranspiration - due to hot climate
  3. Free draining, sandy soil

Water from rivers low water levels during droughts means drip irrigation is common

Despite this, high water prices have pushed some growers out of business

33
Q

Describe the conditions which make it possible for Riverina to produce HQ, botrytised wine.

A

Closer to coast - autumn has rainfall and humidity w/ morning mists and afternoon sun

Producers like De Bortoli

34
Q

To what extent does the Murray-Darling trio dominate wine production?

A

Combines the three largest regions by hectarage and crop.

35
Q

How do SEA producers introduce freshness into their wines?

A

May blend small amounts of non M-D wines from cooler, coastal regions

36
Q

How do producers of Shiraz in the Barossa Zone use its sub-regions to ensure balance?

A

Blend fruit from the warmer Barossa Valley and cooler Eden Valley

37
Q

Outline the difference in topography, climate and soil between the Barossa Valley and the Eden Valley?

A

Topography

Barossa Valley plain (250-270m) sheltered from sea by hills

Eden Valley rolling, exposed hills as part of the Mount Lofty Range up to 600m

Climate

Barossa Valley warm climate, low rainfall (160mm)

Eden Valley cooler with higher rainfall (230mm), wind can affect flowering

Soils

Barossa Valley various soils create blending opportunities, ironstone soils in north have prized water retention

Eden Valley variety but many have good water holding capacity, so dry farming is more common

38
Q

Explain the differences in style between the Barossa Valley and Eden Valley.

A

Barossa Valley has warmer, dry climate, Eden Valley has cooler, wetter climate –> mainly due to altitude

Shiraz from Barossa Valley is full-bodied, high in alcohol with high/soft tannin and pronounced ripe/dried black fruit + oak aromas –> develops spice, leather with time. Large stock of old vines due to phyl-free increasing concentration. May also be blended with Grenche.

Shiraz from Eden Valley has higher acid, firmer tannin, low alcohol with fresher flavours

Riesling from Eden Valley dry, high acid, med alcohol, protective winemaking with citrus and floral –> honey, nuts with age

Whites from Barossa HQ Chardonnay and full-bodied Semillon

39
Q

How has the Barossa Valley sought to promote and preserve old vines?

A

Phylloxera free has meant large stock of old vines

But many lost due to vine pull in 1980s

Barossa Old Vine Charter records and promotes these

40
Q

Describe the growing environment of the Mounty Lofty Zone? (4)

A

Diurnal variation - Clare Valley plantings are 300-500m

Range of climates e.g. Adelaide Hills has cool climate at high altitude sites near ocean and moderate at lower altitude, west facing sites

Maritime influence means that higher rainfall ~300mm in Adelaide Hills

Latitude –> intense sunlight –> grape show ripe flavours

41
Q

What challenges are presented by the growing environment in the Lofty Mountain Zone? (4)

A
  1. Great humidity esp. in Adelaide Hills (not an issue in Clare Valley)
  2. Steep hillsides esp. in Adelaide Hills prohibit mechanisation
  3. Low latitude means grapes need shade esp. Riesling in Clare Valley
  4. Rainfall higher but may fall during winter e.g. Clare Valley –> dry farm or great reservoirs with dams, underground sources also an option
42
Q

Describe the styles of wine unique to Adelaide Hills and Clare Valley?

A

Adelaide Hills

Sauvignon Blanc intense ripe fruit, high acidity, med alcohol, mid-priced and VG

Chardonnay ripe stone fruit, med(+)-high acid, med body with lots of winemaking, HQ

Pinot Noir med(+) acid, med alcohol, med body, red fruit HQ

Shiraz in a range of styles, generally HQ

Clare Valley

Riesling very dry, med body, limey in youth. Flinty soils of Polish Hill give leaner, less aromatic styles; limestone of Watervale given early drinking styles; good-outstanding/mid-premium

Shiraz and Cab med-med(+) acid and tannins, pronounced ripe black fruit, minty/eucalyptus character HQ