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WSET D4 Sparking Wine > Australia > Flashcards

Australia Flashcards

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1
Q

AUSTRALIA- Highlights

Global sales of sparking wine?

A

represents 6% of total wine crush or 66 Million L (2018-19)

Domestic: 80% and Export 20% of market

export sales have risen in recent years – demand pull from international customers

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2
Q

AUSTRALIA- Highlights

Styles of production produced?

A

trad trans tank carbon

Trad method classic blend: Chard, PN, PM

Tank method: Glera/ Prosecco

Others: Moscato, sparking shiraz, Pet Nat

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3
Q

AUSTRALIA- Growing Env & Grape

list regions for sparking wine production

A

Adelaide Hills

New South Wales on higher altitude sites

Victoria- alpine regions

Yarra Valley led by Domaine Chandon

Tasmania

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4
Q

AUSTRALIA- Growing Env & Grape

what makes regions good for growing grapes for sparkling production?

A

produce grapes that retain high acidity

moderate potential alcohol level – slow sugar accumulation

creation of ripe but medium intensity fruit character

low yields- contribute to higher prices

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5
Q

AUSTRALIA- Growing Env & Grape

leading of the region for trad method?

A

Tasmania for high quality traditional method

history 1980s- joint venture between Heemskerk (Tasmanian co) and Champagne Louis Roederer

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6
Q

AUSTRALIA- Growing Env & Grape

Climate on Tasmania’s northern coast

A

varied climate on the island

regions of Tamar Valley and Piper’s River

Tamar warmer and sheltered from cold Southern Ocean.

Tamar harvest 2 weeks before Piper’s river

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7
Q

AUSTRALIA- Growing Env & Grape

Climate on Tasmania’s southern coast

A

Coal Valley – generally cooler than the warm parts of N coast

coldest areas are cooler than Champagne

higher sunlight intensity due to latitude

bigger producers source fruit from different areas for blending

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8
Q

AUSTRALIA- Growing Env & Grape

hazards for growing?

A

spring frost

high rainfall

coulure in the early season

botrytis latter

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9
Q

AUSTRALIA- Growing Env & Grape

inexpensive production?

A

South Eastern Australia: Riverland, Murry Darling, Riverina

vast majority produced

irrigation is essential and mechanization standard

fruit picked early -low ABV, high acid,

yield are 2 to 3x as high as in cool areas

prices are ¼ prices for the fruit for super premium wines

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10
Q

AUSTRALIA- Growing Env & Grape

Sparking shiraz

A

fruit is grown in warm climates regions

especially central Barossa Valley, McLaren Vale, Victoria

style rich and intensity of flavor

grapes picked as same time as still wines

Yield ranges from high for inexpensive to moderate for premium

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11
Q

AUSTRALIA- Winemaking

What production styles are found here?

A

traditional

transfer

tank

carbonation

Pet Nat

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12
Q

AUSTRALIA- Winemaking

Traditional Method -what styles of wines are made here?

A

typical: NV, vintage, prestige cuvee, rose

Lees aging varies by producer, look to champagne for example

better producers choose 3+ years

Emerging category- Late Disgorged with 6+ years ageing

Jansz and Arras Named producer for this

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13
Q

AUSTRALIA- Winemaking

Tasmania’s Traditional Method -where is wine made?

A

Tasmania’s large producer will press and chill juice on the island

Refrigerated juice (or base wine) transported to mainland Bay of Fire where have specialized equipment for 2nd ferm

-small producers may finish sparking wine on the island

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14
Q

AUSTRALIA- Winemaking

Traditional Method -basic characteristic of wine here?

A

Acidity: Med+ to high

Alcohol: Med

Body & Flavor intensity: vary from Med- to Med+ depending on style and length of lees ageing

lighter style will be softly fruity (citrus & apple)

full body prominent autolytic

MLF: choice -depending on style

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15
Q

AUSTRALIA- Winemaking

Transfer, Tank, Carbonation – where are these wines made?

A

inexpensive & mid priced- Cool, moderate, and warm climate

often blends from multiple regions, & have regional destinations

Riveriana- warmer region where irrigated, used by large brands

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16
Q

AUSTRALIA- Winemaking

Transfer, Tank, Carbonation – what varieties are used?

A

Chard

PN

Moscato

Glara

17
Q

AUSTRALIA- Winemaking

Transfer, Tank, Carbonation – What are the general characteristics?

A

Acidity: Med to Med+ Sweet: dry to Medium-sweet

Alcohol: low to medium Body: light to Medium

Intensity: tend to be fruity and have some intensity

citrus fruits, riper peach, apricot, grapey

Autolytic: little, just in some transfer wines

Producers: Brown Brothers, Jacob’s Creek, and Yellowglen

18
Q

AUSTRALIA- Winemaking

Sparkling Shiraz – production method?

A

still wine made and may include MLF,

choice for oak age

Very good to outstanding: made in transfer method

Acceptable: transfer, tank, or carbonation

19
Q

AUSTRALIA- Winemaking

Sparkling Shiraz – characteristics?

A

Color: ruby to garnet

Sweetness: common >20g/L RS to balance tannins and high alcohol

Acidity: Med- to Med Alcohol: Med to High

Tannins: med+ ripe and soft Balance: By Dosage

Body: Med to Full body Intensity: Med to pronounced

Style: fruity or may have savory complexity from extend oak

20
Q

AUSTRALIA- Winemaking

Sparkling Shiraz – maturation?

A

Maturation prior to 2nd ferm

Autolytic notes: tend not to be overt, masked by other flavors.

Late disgorged: some with extended lees aging usually released after 1 -2 years

21
Q

AUSTRALIA- Winemaking

Prosecco – where is this being produced?

A

King Valley is in Victoria wine region,

just north of Tasmania

continues to be labeled prosecco

-King Valley region is assisting in ongoing legal representation for name in other markets, China

22
Q

AUSTRALIA- Winemaking

Prosecco – usage of the name prosecco?

A

planted in Australia before Italy changed use of name in 2009

2st producer to release was Dal Zotto in 2004

If exported to EU wines must be labeled Glera

23
Q

AUSTRALIA- Winemaking

Prosecco – characteristics?

A

predominantly tank method -light fruity

Acidity: med+ Alcohol: Med

Body: Light to Med w/ delicate white peach flavor

Sweetness: tends to be off dry to medium dry

predominantly small producers

Quality: good to very good/ some carbonated as well

24
Q

AUSTRALIA- Winemaking

Pet- Nat

A

made in small amounts, often natural – white, red, rose

made in several regions from several varieties

quite cloudy

varying level of pressure – slightly to fully sparking

Sweetness: dry usually Acidity: Medium +

Alcohol: Med Body: vary from light to Medium +

flavors intensity van vary from Med to pronounced

Other Notes: wine have yeasty characteristic w/ fruit flavors

25
Q

AUSTRALIA- Wine Law and Wine Bus

Constraints imposed on Geographical indications?

A

In general permitted to introduce new styles and varieties

not constrained by wine laws related to varieties

26
Q

AUSTRALIA- Wine Law and Wine Bus

describe the producers who make sparkling wine?

A

full range Major corporation to artisan growers

  • success of Tasmanian traditional method has led to consolidation – small wineries bought by larger corporations
    eg: Brown Brothers bought Tamar Ridge

Accolade owns a range of brands House of Arras and Bay of Fires

27
Q

AUSTRALIA- Wine Law and Wine Bus

Were are wines sold?

A

Domestic is 11% of sales by volume

Australian Prosecco rise – 3.5 million liter in 2017

Moscato on rise- tripled production 2014-2017

Pet Nat on rise via wine bars in domestic markets

Sparkling Shiraz sales falling -maybe due to the rise of other sparkling, reduced interest in high ABV

WSET D4 Sparking Wine (25 decks)

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