Australia Flashcards
Who produces: a) Dead Arm?, b) Bin 0, c) Eclipse, d) High Sands, e) Astralis, f) Grange, g) Hill of Grace, h) Quintet, i) Vat 1
a) D’ Arenberg, b) Bests, c) Drew Noon, d) Yangarra, e) Clarendon Hills, f) Penfolds, g) Henschke, h) Mt Mary, i) Tyrell’s
Name the subregions of the great southern gi?
Mount Barker Frankland River Porongrup Denmark Albany
What is the sub region of the Goulburn Valley? Who is the most famous and prominent producer from this region?
Nagambie Lakes
Tahbilk
When did the wine label integrity program com into effect?
1990
How many litres is in a hogshead?
330L
What is the second most planted variety in Australia?
Cabernet Sauvignon
GIs of Qld?
Granite Belt
South Burnett
Subregions of greater southern in south west oz?
Albany Denmark Frankland River Mount Barker Porongurup
Regions of southwest OZ?
Blackwood West Geographe Great Southern- several subregions Manjimup Margaret River
Regions of Greater Perth, WA?
Peel
Perth District
Swan District- Swan Valley
Regions of Western Vic?
Grampians- Subregion Great Western
Henty
Pyrenees
Regions of Port Phillip, Vic?
Geelong
Macedon Ranges
Mornington Peninsula
Sunburn Yarra Valley
Regions of Northwest, Vic?
Alpine Valley Beechworth Glenrowan King Valley Rutherglen
Name regions of Central Victoria?
Bendigo Goulburn Valley- subregion Nagambie Lakes Heathcote Strathbogie Ranges Upper Goulburn
Describe the nature of Australian Soils
Ancient, saline, living fossils
Name the two ultra- cool wine regions of the Australian mainland
Macedon Ranges, Henty
Where is Coal River?
Tasmania
How big is the area under vine in Australia?
174,000 hectares of vineyard 72,500 belong to Shiraz or Chardonnay
Name two regional GIs of Victoria
Gippsland, Geelong, Goulburn Valley, Mornington, Great Western, Milawa, Mildura
OZ appellations are called……
Geographical Indicators (G.I)
Name regions of Barossa?
Barossa Valley
Eden Valley- subregion: High Eden
Name GIs of South OZ?
Coonawarra, Clare Valley, Riverland, Barossa Valley, Eden Valley, Adelaide Hills, McLaren Vale, Southern Vales, Langhorne Creek, Padthaway
Name GIs of NSW Zones…
Northern Rivers Zone, Northern Slopes Zone, Western Plains Zone, Upper Hunter, Central Ridges Zone, Hunter Valley, Big Rivers Zone, South Coast Zone, Merrumbidgee Irrigation Zone, Southern NSW Zone
Name regions of Big Rivers, NSW
Murray Darling
Perricota
Riverina
Swan Hill- Swan Hill and Murray Darling are both in NSW and Vic
When did the last Penfolds “Hermitage” happen?
1989
Name regions of Central Ranges, NSW?
Cowra
Mudgee
Orange
Name subregions of Hunter Valley
Broke
Fordwich
Subregion of Northern Rivers, NSW?
Hastings River
Region of Northern Slopes, NSW?
New England
Regions of South Coast, NSW?
Shoalhaven Coast
Southern Highlands
Regions of Southern NSW?
Canberra District
Tumbarumba
Hilltops
Gundagai
Max Schubert
1915- 1994
Australian winemaker who created Penfold’s Grange Hermitage
Peter Lehmann
1930- 2013
Australian producer who saved growers from ruin by buying grapes his employer had refused, establishing Barossa icon Peter Lehmann Wines
History- Australia
Potential recognised for winemaking in 1788 on establishment of the colony.
Vineyards have spread throughout each (very marginally in NT) of the states.
Long heritage of producing fortified wines (Sherry and Port styles and Muscats).
Heavy investment in equipment, knowledge and vineyard has led rapidly to being recognised as quality wine producer in many markets.
Trade- Australia
A combination of competitive prices, consistent quality and market-led style production have enabled Australia to lead export markets, this is essential because the domestic market is small and static. Three potential threats to the Australian wine industry include:
- Climate change and impact on water availability and quality.
- Supply- demand imbalances leading sometimes to over-production while capacity grows.
- Aggressive pricing with wine sold at heavily discounted prices with little profit for the company.
Success with varietally labelled wines that give a wine drinker a clear idea of what they can expect when they buy a bottle. Clear concept of marketing and creating labels, both back and front that appeal to the shopper.
Wine Laws- Australia
Old labelling terms of Burgundy, Claret, Chablis, etc have been phased out in an agreement with EU law. Geographical Indicators (GI) committee formed in 1993 to determine the GI for wine in Australia. Not appellations; do not specify grapes, methods or wine styles (this would restrict experimentation). Ensures validity of information on the bottle label.
85% of stated variety, 85% of stated origin, 85% of stated vintage.
Typography- Australia
Vineyards generally planted near the coast on flat or rolling countrysides, due to the arid, desert conditions of inland Australia, exception of Murray- Darling where the rivers once provided plentiful water for irrigation, now drought is threatening this.
Climate- Australia
Some cool climate regions such as Tasmania and high altitude mainland sites.
Overall climate is hot mediterrean near the coast, however major difference between the wine- making zones. Vintage takes place between February and April. May in the cooler regions.
Soil- Australia
The full impact of soil in Australia is still being researched but many wines are made from regions that display recognisable regional characteristics and premiums paid for fruit from prestigious regions such as Coonawarra and McLaren Vale. Even the large ‘South Eastern Australian’ blends can combine characteristics from different regions to contribute to the overall balance and complexity.
Viticulture- Australia
Most young vineyards are wire trained for ease of pruning and machine harvesting.
Some of the world’s oldest vines in Australia, these are un-grafted, bush trained Shiraz.
Regions- Australia
Hierarchy of zones and regions to indicate the geographical source- South Eastern Australia super zone, State zone, area zone and Region
Large super- zone South Eastern Australia covers 95% of total Australian vineyards and allows blending from different regions while still qualifying for this country wine status in the EU. Often large volume branded wines.
Big Rivers Zone
Includes Murray Darling, Riverina and Riverlands. Water for irrigation from rivers. Mainly inexpensive varietal and basic table wine. Some excellent quality sweet botrytised Semillon from Riverina.
New South Wales- Australia
Main area is Hunter Valley, 160 kms north and inland from Sydney.
Lower Hunter Zone- NSW
Soils predominately volcanic basalt. High rainfall at harvest, making grey rot a problem. Grafted vines due to presence of phylloxera. Success of the Lower Hunter Region due to tourism as lose proximity to Sydney. Some importation of grapes from more reliable areas. Soft, earthy Shiraz, Semillon with low sugar, high acidity and flavours of honey and toast produced.
Upper Hunter Valley Zone- NSW
Drier with irrigated vineyards, Chardonnay dominates.
Central Ranges Zone- NSW
Three regions on the slopes of the Western ranges inland from Sydney; Mudgee, Orange and Cowra.
Cooler climate gives concentrated Chardonnay and Cabernet Sauvignon.
White varieties such as Sauvignon Blanc and Riesling planted as higher altitude with reds planted in the lower vineyards around 600m.
Hilltop region, new plantings at very high altitudes, various reds, Chardonnay and Semillon grown.
Canberra District
Small district, increase in plantings due to Constellation. High altitude vineyards with frost a problem, producing delicate Pinot Noir and Riesling.
Victoria
Historically important, old vineyards destroyed by phylloxera. Diverse region accounting for 25% of total production
North- West Victoria Zone- VIC
Murray- Darling region, large quantities of healthy fruit for bulk wine production.
Port Phillip Zone- VIC
Zone encircles Port Phillip Bay with a number of regions. Yarra Valley region stretches from the north eastern suburbs of Melbourne. Soil structure varies considerably, from sandy or clay loam to red volcanic soil. Planted on slopes of 50 to 470m above sea level. Climate is cool and wet, under- ripeness and fungal disease a problem. Main grapes grown are Chardonnay, Cabernet Sauvignon in th warmer sites and Pinot Noir.
Most widely planted grape is Chardonnay with citrus character and crisp acidity.
Pinot Noir of high quality produced, with a style that is full bodied and fruity without being jammy.
Mornington Peninsula region, south of Melbourne has a maritime climate, it is made up of boutique producers specialising in Chardonnay and Pinot Noir.
Geelong region is barren and has a very windy climate. Also a centre for Pinot Noir production.
North- East Victoria Zone- VIC
Rutherglen region, famous for Liqueur Muscats and Tokays and some red production. King Valley and Alpine Valley region are high altitude, cool climate sites with experiments grape varieties such as Sangiovese, Graciano and Mondeuse. Lower altitude sites have success with Chardonnay and Shiraz.
Central Victoria Zone- VIC
The Goulburn Valley and Heathcote regions produce distinctive whites from Rhone Varieties Marsanne, Rousanne and Viognier; quality Rieslings, Shiraz and Cabernet Sauvignon.
Western Victoria Zone- VIC
Grampians Region at the end of the Great Dividing Range has limestone rich soils, recognised for its excellent sparkling wines, including Shiraz, made in cellars chiselled out of ancient caves found in the area. Also produces powerful, tannic still Shiraz. The Pyrenees region countryside, with a cooler climate produces full bodied reds and fine styles of Chardonnay. Bendigo regions is warmer than the Pyrenees and produces extravagant reds from Shiraz and Cabernet Sauvignon.
Tasmania
Small southerly cool climate region. Historically sparkling wine producer, now also producing elegant Pinot Noir and white wines from Alsatian varieties.
South Australia
43% of total production, phylloxera free with strict quarantine restrictions of vineyard material and machinery from out of state.
Lower Murray Zone- S Aust
Riverland region, large quantities for Bulk wine. Healthy fruit with little disease risk due to the low rain fall. Hot climate leads to sugar ripeness before phenolic ripeness.
Barossa Zone- S Aust
Barossa region, north of Adelaide, settled in 19th Century by German immigrants, soils of limestone and ironstone. Long, dry summers, necessitating irrigation and causing drought occasionally. Hot climate produces outstanding wines from old bush vine Shiraz, Grenache, Cabenet Sauvignon and Mataro (Mouvedre). Classic Barossa Shiraz is full bodied, soft and spicy developing aromas of leather with age. Surrounding hills (eden valley region) produces high quality, medium bodied dry/ off-dry high acidity Rieslings. Lime and Lemon developing into honey, petrol and toast with age.
Fleurieu Peninsula Zone- S Aust
McLaren Vale region, south of zone, cooled by ocean breezes. Red wines with soft juicy fruit and full body produced from Cabernet Sauvignon, Shiraz, Merlot and Grenache.
Langhorne Creek produces earthy full-bodied Shiraz.
Mount Lofty Ranges Zone- S Aust
Clare Valley region, cooler climate. Especially cool nights produce light bodied, austere Rieslings with ageing potential.
Cool climate Adelaide Hills region specialises in Chardonnay with elegance, high acidity and nectarine and lemon characters. Growing confidence with Sauvignon Blanc. One particular area, Piccadilly Valley has Chardonnay resembling Sauvignon Blanc due to the high acidity and flavour structure. Also produces base for sparkling wine production, Cabernet Sauvignon, Shiraz, Riesling and Semillon.
Limestone Coast Zone- S Aust
400km south-east of Adelaide, near border of Victoria. Cool climate, influenced by ocean currents. Coonawarra region with soils of red terra rosa soil over limestone base produce excellent quality Cabernet Sauvignon. Spring frost, rain at harvest and under ripeness of fruit are main viticultural problems. Similar soils found in surrounding regions.
Padthaway has warmer climate with richer fruit flavours.
Western Australia
3% of total production, but 30% of the awards= high quality, commanding high prices on the International market.
Greater Perth Zone- WA
Swan Valley region, very hot climate with dry summers. Historic region.
South- West Australia Zone- WA
Main region is Margaret River located 200km south of Perth, maritime climate with dry and warm summers and wet winters due to proximity to sea. Strong winds in spring can disrupt flowering. High salt content in ground water means dams for irrigation water are essential. Variety of styles such as outstanding Bordeaux blends, varietal Cabernet Sauvignon, elegant Chardonnay and herbaceous, aromatic Semillon are produced.
Frankland River and Mount Barker are sub-regions of Great Southern region. Widely spread and young vineyard area, experimentation with varieties still are occurring. Known for full bodied Cabernet Sauvignon, peppery Shiraz and pure fruit driven Riesling. Pemberton region produces good Pinot Noir and Chardonnay and fine Verdelho on the warmer sites.
Grape Varieties- Australia
Approximately 90 different grape varieties grown. Top grafting common to change variety quickly.
Eight main white and eight red varieties are grown.
Red- Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir, Ruby Cabernet, Grenache, Mataro (Mouvedre) and Cabernet Franc
White- Chardonnay, Thomson Seedless, Semillon, Riesling, Muscat Gordo Blanco, Sauvignon Blanc, Columbrad and Verdelho
Shiraz- Australia
Many low yielding old vines pulled out in the 1980’s vine- pull scheme. Remaining old vines a major factor in quality Shiraz.
Soft, spicy wine, develops leather and caramel with age in hot climate. Elegant with peppery characters in cool climate. Multi-region blends combine the characters. Blended with Cabernet Sauvignon, giving softness and body. Shiraz/ Viognier Cote Rotie style blends becoming popular. Other experimental blends produced.
Cabernet Sauvignon- Australia
Dark black currant and blackberry with high acidity and firm tannins. Single varietal or blend with Shiraz or Merlot.
Classic regions include Coonawarra and Margaret River.
Chardonnay- Australia
Planted widely, producing a range of different styles. Blending regions common; each region contributing different aromas, and degrees of oak, lees and malolactic characters.
Oak treatments often used (chips, staves in tank, barrel fermentation and ageing), recent trend for un-oaked Chardonnay. Also blended with Semillon.
Riesling- Australia
Australia’s finest white wine. Citrus fruit developing into toast, honey and petrol with age. Unoaked and usually dry or off-dry, some sweet styles made. Classic regions include Eden and Clare Valley.
Semillon- Australia
Planted widely for blending. Classic region is Hunter Valley producing light bodied wines with crisp acidity developing toast, nut and honey with age. Herbaceous style producing in Western Australia similar to Sauvignon Blanc.
Penfolds
Makers of Australia’s most famous fine wine Penfolds Grange, now owned by treasury wine. Penfolds’ first vineyard was founded in 1844 at Magill, South Australia, by Dr Christopher Rawson Penfold. For more than 100 years, Penfolds, in common with most Australian wineries, concentrated on producing fortified wines and brandy, much of which was exported to the UK. In 1950, Max Schubert, then chief winemaker, visited Europe, primarily to observe the making of sherry in Spain, but detoured on the way home to visit Bordeaux, where he was taken in hand by Christian cruse. This inspired him to adopt an entirely new approach to fermentation techniques and the use of new oak, the aim being simultaneously to protect the varietal flavour of Shiraz while adding a level of complexity previously unknown in Australia. Schubert’s ambition was to create a red that would rival the finest wines of Bordeaux for both quality and the potential to improve with age for up to 50 years. This he achieved with Penfolds Grange (known as Penfolds Grange Hermitage until eu authorities objected to this misappropriation of a French place-name), now widely acknowledged to be Australia’s greatest wine. The first vintage of Grange, named after Dr Penfold’s cottage in Magill, was 1951; all early vintages were made from Shiraz grapes grown at Magill and Morphett Vale, Adelaide, and the wine was matured in new American oak for 12 months. So intense did the first vintages seem that they were rejected as maverick ‘dry port’. In 1957, Schubert was ordered to cease production of Grange; instead he took the operation underground, emerging three years later when maturing vintages began to fulfil their promise. In fact, fine vintages of Grange improve for up to 30 years and beyond (the 1952 and 1953 vintages were still magnificent), and the wine became the first new world wine to become an internationally acknowledged collectible. Fruit from Kalimna in the Barossa Valley was introduced in 1961, boosted by grapes from the Clare and Koonunga Hill vineyards. Small amounts of Cabernet Sauvignon are included in most vintages of Grange, and the wood-ageing period has been lengthened to between 18 and 20 months. The wine is not released until five years after the vintage. A string of award-winning red wines from Penfolds followed, many identified by bin numbers which originated in the winery stock-keeping system. Of particular note is Bin 707 Cabernet Sauvignon. In 1998 Penfolds released the first vintage of its super-premium Yattarna Chardonnay, now recognized as one of Australia’s finest. A stream of ‘Special Bin’ luxury reds followed in the early 2000s, not least the 2008 Bin 620 Cabernet/Shiraz, priced in line with first growth bordeaux, and 2010 Bin 170 Kalimna Shiraz that is even more expensive
Yellow Tail
Australian wine brand whose early-21st-century growth in the US, from a standing start, set records in the history of branding and gave birth to the infamous ‘critters’ (small animals on labels) wine category. The Casella family had just 16 ha/40 acres of vines in riverina and supplied bulk wine until John Casella with an aggressive, export-orientated manager planned an assault on the embryonic US market for Australian wines in the late 1990s. A first attempt failed but new branding involving a yellow kangaroo image and the irritating but eye-catching logo [yellow tail] (sic), together with particularly fruity, not to say sweet, wines and a bold profit-sharing scheme with their US importer W. J. Deutsch & Sons. Annual US sales rose from 200,000 cases in the launch year of 2001 to 7.5 million in 2004, by which time Yellow Tail was the top imported wine brand in the US. By 2014 the Casellas were exporting 12.5 million cases to more than 50 countries.
Pernod Ricard
French spirits company whose wine portfolio is styled Pernod Ricard Winemakers. The company’s first significant wine acquisition was in 1989, the Orlando Wyndham Group of Australia which included the brand jacob’s creek. Etchart of Argentina, owner of Graffigna, followed in 1992, and then in 2005 Allied Domecq which included not just an array of spirits, but Montana (now brancott estate), and Stoneleigh in New Zealand, Campo Viejo in Rioja, and Mumm and Perrier-Jouët champagnes. In 2013 the company invested in the Chinese wine brand Helan Mountain of Ningxia and in 2014 acquired Kenwood Vineyards of California. A project in georgia begun in 1993 was abandoned.
Jacob’s Creek
Leading wine brand of pernod ricard, France’s share of the Australian wine boom. Some bottlings in the Reserve range, especially Steingarten Riesling, can be impressive.
Australian Wine Research Institute
Is a wine research, development, and extension organization owned and led by the Australian wine industry. Based in Adelaide, it also has offices in Victoria, New South Wales, and Tasmania. Formed in 1955, its governing board includes members elected by Australian winemakers and vine-growers who pay the Wine Grapes and Grape Research levy. Research is designed to increase fundamental understanding, particularly of wine’s composition, style, and sensory characteristics, but the AWRI has been famous among its peers for remaining responsive to the applied needs of producers and consumers. It has been particularly good at translating its research results into usable applications and fostering their adoption, and at spreading word of research and the development of practical solutions from around the world. In tough economic times the AWRI has been depending increasingly on income from commissions in analysis, benchmarking, and technical validation, as well as from providing export certificates and site audits. The Institute conducts seminars and workshops and has published more than 1,540 papers and articles.
Shobbrook- Region of production
South Australia
Shobbrook- Winery Location
Barossa Valley, Barossa Zone
Shobbrook- Summary
Tom Shobbrook is the son of Eden Valley grape growers and worked at Riecine Winery in Chianti for five years before returning to Australia in 2007. Tom returned with the intention of making wines that embraced Old World techniques and structure, a departure from traditional Australian winemaking. He converted his parent’s vineyard holdings to biodynamic farming and management. Tom is considered a leader in Australia’s blossoming “natural wine” movement, and he is outspoken about his winemaking style that is unique to the region. Shobbrook produces three labels, Didier, Didi, and Shobbrook. “Didier,” his French-influenced label consisting of both estate and purchased fruit he carefully selects, is named after Didier Dagueneau. “Didi” is considered his “experimental” label, and the wines include a Pinot Noir/Nebbiolo blend and one or two skin contact white wines. The Shobbrook label is made from exclusively estate fruit from more traditional Australian varieties such as Syrah, Mourvèdre, and Riesling and includes his flagship Shobbrook Syrah.
Shobbrook- Vineyard Holdings
22 acres
Shobbrook- Top Wines Produced
Shobbrock Syrah
Tommy Ruff Syrah Mourvèdre
Shobbrook- Brief Description of Style / Vinification Techniques
Shobbrook’s winemaking style has been colloquially labeled and is widely considered non-interventionalist, especially by Australian standards: no additions, fermentations by indigenous yeasts, and fermentations in barrel and clay eggs. Minimal sulfur is added prior to bottling, and some wines have no added sulfur. The wines are not fined or filtered.
Len Evans
Born in Felixstowe, England, he emigrated to New Zealand in 1953 and arrived in Sydney, Australia, two years later, where his stepping stone into what was to become a lifetime’s immersion in wine was working for the new Chevron Hilton Hotel. His energetic enthusiasm for wine was such that by 1965 he was the first National Promotions Executive for the Australian Wine Board. Evans was one of the few to see that the future lay in table wine rather than in the sweet fortified drinks in which Australia then specialized. A natural performer and publicist, Evans caused such a stir that Australians were apparently convinced that real men could indeed drink table wine, and since then table wine has become increasingly important to Australia’s social life and economy. By 1969 he was writing books and articles on wine, had left the Wine Board, and was starting up the Rothbury Estate in the hunter valley and establishing his own restaurant-cum-dining club at Bulletin Place by Sydney Harbour. He collected people, preferably famous, with as much enthusiasm as seriously fine wine, but distinguished himself in his practical relish of both. He did not just transform blind tasting into a competitive sport, but even oversaw the creation of a game predicated on it, the options game, which was subsequently put to work raising substantial sums for charity under Evans’s direction. In the late 1970s, it seemed as though Evans, by now an intimate of the great and the good of the wine world, was about to take it over. Financed by a tax lawyer friend Peter Fox, he acquired properties in graves, sauternes, and the napa Valley, with plans to staff them using an early version of the flying winemaker concept. His exceptional tasting skills had also been recognized by his numerous invitations to judge at Australia’s important wine competitions, and by his appointment as chairman of judges (the first of many) at the Royal Sydney Show. In 1981, Peter Fox was killed in a crash and the Evans Wine Company was thrown into turmoil. From the remains, Rothbury survived, as did the Petaluma winery in the adelaide hills, with which Evans was involved from the start. Evans attempted to rusticate himself at his much embellished mud hut ‘Loggerheads’ overlooking Rothbury. From then he continued to write, broadcast, and keep tables or halls full of people entertained, while reminding them that wine is for drinking. He was awarded an Order of the British Empire as well as numerous wine industry distinctions and was made a Chevalier de l’Ordre du Mérite Agricole in 1994. In 1996, Rothbury, by now incorporating Saltram and St Huberts, was the subject of a hostile takeover bid from brewers Fosters, owners of Beringer Blass wines. Evans Family Wines and the establishment of Tower winery and luxurious lodge in the Hunter Valley became his chief commercial preoccupations although he continued to the end to play an important part in educating those with clear potential in the Australian wine industry. He is commemorated by the Len Evans Tutorial, an annual orgy of blind tasting.
Roseworthy
Town north of Adelaide in the state of south australia, close to the Barossa Valley, known in the wine world for Australia’s first agricultural college, established in 1883. It trained a high proportion of winemakers and viticulturists in Australia and New Zealand and contributed greatly to the technical standing of the Australian wine industry (see australian influence) until 1991 when it was relocated to the Waite campus of the University of Adelaide, where the australian wine research institute and csiro were already sited.
Treasury Wine Estate
Australia’s biggest wine group in terms of revenue, and second-biggest (after accolade) in terms of wine production and grape crush. Treasury is a public listed company created in 2011 when Foster’s separated its wine interests from its brewing business. Its brands include some of Australia’s most prestigious, including penfolds, Wolf Blass, Wynns Coonawarra Estate, Seppelt, Coldstream Hills, Devil’s Lair, St Huberts, Heemskerk, and Saltram. Others include Annie’s Lane, Ingoldby, Jamiesons Run, Leo Buring, Lindemans, Rosemount Estate, T’Gallant, Tollana, and Yellowglen. It also owns Matua in New Zealand and many California brands of which the best known is Beringer, acquired in 2001 when Foster’s set up Beringer Blass, the first Australo-American wine group. In 2013 the company wrote off US$35 million worth of wine in response to sluggish sales in the US. Bottling facilities in Australia and the UK are shared with rivals accolade.
What year was Wine Australia established as the Australian Wine and Brandy Corp?
1981
Label Integrity Program- Australia
1990 vintage, requiring any wines labeled by variety, vintage, or region to contain a minimum 85% of the stated grape, year, or region, respectively. If multiple varieties are to be listed on the label (i.e., Grenache-Syrah-Mourvèdre) the grapes must be listed in order of proportion in the blend. All components making up a minimum 85% of the blend must appear on the label, and no listed grape may be in lower proportion than an unnamed variety.
From where was the sparkling that Napoleon III sipped from at the 1855 Exhibition?
The Hunter Valley
Hunter Valley
is subtropical, and has one of the warmest climates in Australia—a condition mitigated by high amounts of humidity, rain, and wind. Despite the heat, 60% of Hunter’s output is white wine; Semillon, or “Hunter Riesling,” is the region’s greatest white grape. Top Hunter Valley Semillon, such as Tyrrell’s “Vat 1,” may age for over two decades, surpassing an austere, grassy youth to develop richness, honey, and buttered toast tones over time. Surprisingly for such a warm climate, the grape rarely achieves more than 11-12% abv. The Portuguese white variety Verdelho is also popular in the region, producing more aromatic, tropical-scented wines. Broke Fordwich, a subregion of Hunter, claims the oldest Verdelho plantings in the country and offers dynamic Semillon wines sourced from sandy, alluvial soils. Shiraz and Cabernet Sauvignon are the region’s most important red grapes.
Canberra District
is technically split between the state of New South Wales and the Australian Capital Territory. Shiraz performs extremely well in the region’s continental climate, and Clonakilla’s Canberra District Shiraz, co-fermented with a small percentage of Viognier, has rapidly risen to the ranks of Australia’s finest. To the southwest of Canberra, the alpine, cool-climate Tumbarumba GI produces sparkling wines and still Pinot Noir and Chardonnay from the sun-drenched, basalt slopes of the Snowy Mountains.
Coastal Victoria
s cooled by sea breezes blowing up from Antarctica, and the Port Phillip zone surrounding the city of Melbourne has a cool maritime climate, experiencing winter average temperatures lower than Bordeaux or Burgundy. A genuine range of depth, distinction and style is evident in the Pinot Noir wines of the Yarra Valley, Mornington Peninsula, and the warmer Geelong region within Port Phillip, as well as those from the coastal Gippsland zone to the east. The Yarra Valley GI, Victoria’s oldest wine region, was once the exclusive preserve of smaller boutique wineries, such as the outstanding Mount Mary, but investment and larger producers have arrived with the region’s modern successes. The French Champagne giant Moët & Chandon saw the Yarra Valley’s promise; they started the Australian Domaine Chandon here in 1987. In addition to Pinot Noir, elegant styles of Cabernet Sauvignon, Chardonnay, and Shiraz (often co-fermented with Viognier, and generally called “Syrah”) are encouraging. Two distinct soil types—grey-brown sandy loam and red basalt-derived soils—divide the valley, and as producers continue to match soil, grape, and the wide diversity of altitude and site, Yarra Valley wines will continue to improve. The Mornington Peninsula, a sliver of land to the south of Melbourne that encloses the Port Phillip Bay, is an even cooler, windier region and one of Australia’s most profoundly maritime climates. Pinot Noir, Pinot Gris and Chardonnay thrive; much of the GI is too cool for late-ripening grapes like Cabernet Sauvignon.
Inland Zones of Victoria
The inland zones of North East Victoria, North West Victoria, and Central Victoria experience a more continental climate, typified by a large diurnal temperature shift. The North West Victoria zone is the hottest of the three, and irrigation is essential. Murray Darling and Swan Hill, the zone’s two GI regions, are shared between Victoria and the state of New South Wales. Vineyards are dominated by Chardonnay and Shiraz and are generally industrial in scope, threatened by Australia’s recent water woes. Central Victoria is only slightly cooler. Red grapes, particularly Shiraz, thrive in the Bendigo, Heathcote, and Goulburn Valley GIs. Phylloxera spelled disaster for many wineries in Victoria, yet Tahbilk, a compelling producer in the Nagambie Lakes subregion of Goulburn Valley, protected its vineyards from the pest and today produces a flagship Shiraz from vines planted in 1860. The estate also boasts the oldest Marsanne vines in Australia, and possibly the world. In the North East Victoria zone, Rutherglen and Glenrowan are famous for sweet fortified wines. A fortified “Topaque” (formerly “Tokay”) style is produced from Muscadelle grapes. Rutherglen’s aged, fortified Brown Muscat (Muscat à Petits Grains Rouge) wines are incredibly rich, sweet, and raisinated, with the more mature wines displaying marked rancio character. The Muscat of Rutherglen Network, a producers’ syndicate established in 1995, has developed a voluntary four-tier classification system for the wines based on age, sweetness, and complexity. The ages and residual sugar ranges for each category are indicative of each classification, but not absolute. Producers are responsible for classifying their own wines, based on taste alone, and member wines are denoted by the inclusion of a stylized “R” logo on the label.
Margaret River GI
a coastal region within the South West Australia zone, is the state’s most acclaimed appellation, with production almost evenly split between red and white wines. Chardonnay, Semillon, and Sauvignon Blanc—and blends of the latter two—are successful in the maritime climate, but gravelly, elegant Cabernet Sauvignon and Bordeaux-style red blends inspire the highest praise. Cullen, Vasse Felix, Leeuwin Estate and Cape Mentelle are among the region’s best-known producers. The large Great Southern GI, to the east of Margaret River along the southern coastline, is the state’s second-most prominent region. There are five sub-regions: Mount Barker, Frankland River, Albany, Porongurup, and Denmark. Mount Barker today excels with cool-climate Riesling, Shiraz, and Cabernet Sauvignon.
Western Australia- Background
is the country’s largest state, and the wine regions within are the country’s most isolated—over 1,300 miles separate Perth, on Western Australia’s coast, from Adelaide in South Australia. Three enormous zones cover the inland and southern coast: Central Western Australia zone; Eastern Plains, Inland and North of Western Australia zone; and West Australian South East Coastal zone. As of 2010, nine wineries are in operation in the vast expanse of these three zones; as the majority of viticulture is conducted along the state’s southwestern coast, in the zones of South West Australia and Greater Perth. Furthermore, wine production since 1970 has been steadily shifting from the hot regions within Greater Perth—Swan Valley GI is the hottest appellation in Australia—to the cooler regions of South West Australia.
Queensland
is not a major grape-growing state in Australia, although production is on the increase. Vineyards in the state’s two regions, Granite Belt and South Burnett, date to 1965 and 1993 respectively. Granite Belt experiences a continental climate with plentiful summer rain, yet growing patterns for Shiraz and Semillon in the region are moderated by high altitude and cooler mountain air. The more northerly South Burnett is subtropical. The unofficial region of Darling Downs, directly south of South Burnett, seems poised to become the state’s third GI in the future.
Tasmania
South of Victoria, the island state of Tasmania is Australia’s coolest wine-producing area. Tasmania is the sole GI, although unofficial regions exist and the island can be broadly divided between the northern and southern sectors. The climate of Northern Tasmania is similar to that of Champagne or the Rheingau, and Southern Tasmania is even cooler, although long sunshine hours during the growing season promote slow, even ripening. White grapes, particularly Chardonnay and Riesling, outnumber red plantings, but not by a wide margin. Pinot Noir can flourish, especially in the Pipers River area, and cool-climate Cabernet Sauvignon can be successful in the Tamar Valley and Coal River areas. Overall, the island’s climate is perfectly suited for sparkling winemaking, as finesse, elegance, and acidity can be maintained. Tasmania’s traditional method sparkling wines are among Australia’s best efforts in the category.
What is the average age of a Rutherglen Grand Muscat?
5- 10 years old
South Australia- 2016
Another very early vintage, with most varieties and regions finished with harvest by mid-February. That has allowed for lower alcohols in regions such as Coonawarra, but the warm summer allowed for full flavour ripeness. It was a compressed and difficult vintage to produce, but the results should be promising.
South Australia- 2015
Bush fires in the Adelaide Hills area may result in some smoke-tainted wines. Coonawarra had a warm spring but a cooler summer allowing for slow development and notably high tannin in the Cabernet Sauvignon. Barossa Shiraz enjoyed an excellent vintage while Clare Valley growers are enthusiastic about the quality of their Riesling.
South Australia- 2014
Extreme weather conditions are increasingly normal for Australia, and 2014 saw everything from frost to high winds to heatwaves. Yields were lower than usual and while nobody is claiming it is a great vintage, quality is generally reliable across varieties.
South Australia- 2013
The hottest summer ever for South Eastern Australia and yields were well down but the vine proved itself relatively resistant to the record temperatures with many varieties ripening in an unusually short period.
South Australia- 2012
Lower-than-average yields in Australia, as across much of Europe. This was blamed on high winds, drought and low fruitfulness resulting from the poor 2011 vintage. Quality, however, was much better than in the exceptionally damp 2011, with South Australia avoiding some of the weather extremes experienced by other states. Strong varietal typicality is a commonly cited feature of the 2012 crop.
South Australia- 2011
Wet across most of Australia, and ‘one of the toughest in 25 years’ according to Peter Gago of Penfolds, with lots of botrytis and mildew infections. Whites are generally thought better, with some excellent Clare Valley Riesling where fruit selection was stringent.
South Australia- 2010
This was the year that the rain finally came, breaking a long drought. This brought some problems later in the season, with excess rainfall encouraging some mildew, but generally the impression is a positive one across the state.
South Australia- 2009
A smaller vintage with another blistering heatwave to contend with. Opposite to 2008, the whites suffered most in 2009.
South Australia- 2008
An extremely hot year wreaked havoc with reds, but the earlier picked whites look to be good quality, and the Barossa’s oldest vines weathered the heat as they always have done.
South Australia- 2007
Very early, very small harvest, shrunk by the killer combination of frost and drought. Reds tend to be concentrated. Clare Rieslings are likely to shine.
South Australia- 2006
Rain, very welcome in some respects, interrupted harvest at the end of the fourth successive drought-affected growing season. Limestone Coast Cabernets look promising.
South Australia- 2005
Large crop of super-ripe wines in which both reds and whites were very successful.
South Australia- 2004
Record crop even though the total volume was trimmed by extreme heat just before harvest. Increasingly highly regarded reds.
South Australia- 2003
Eerily similar to many European 2003s, these are potent, fast-maturing reds shaped by a drought season with, often, a hole in the middle and very dry tannins on the finish.
South Australia- 2002
Poor weather at flowering reduced yields considerably and was followed by an unusually cool summer and a late harvest leading to some high-quality wines. Inland irrigated regions benefited most obviously from this prolonged growing season.
South Australia- 2001
A vintage that rewarded the quality-conscious. A usefully wet start to the growing season was followed by prolonged very hot, dry weather, broken by rain just before harvest in March. Some grapes suffered sunburn but lower-yielding vineyards produced true quality.
South Australia- 2000
Very challenging vintage conditions which included poor flowering, hail, exceptional heat in summer and rain during harvest. There were problems with colour stability. Small crop.
South Australia- 1999
The record crop was more the result of increased plantings than any natural phenomenon. Several years of drought conditions continued until summer, which was plagued by some storms which compromised vintage health. A cooler year than 1998.
South Australia- 1998
Was then a record crop from an early, frantic vintages despite drought conditions. Some fine reds.
South Australia- 1997
Vintage saved by a hot April with some fine Shiraz made, eventually, which should have a long life.
South Australia- 1996
A big vintage at last, with sugars boosted by a late burst of heat.
South Australia- 1995
Inconveniently small crop but some good Shiraz and Rieslings, especially in Clare, where quantities were better than elsewhere
South Australia- 1994
Exceptionally dry but not too hot: the resulting wines are deep and structured, especially from the Barossa Valley.
South Australia- 1993
Ripening was slowed by an unusually cool and wet spell. A challenging year with the whites especially more variable than usual.
South Australia- 1992
Cool temperatures at harvest ensured balanced wines, exceptional from Clare Valley.
South Australia- 1991
Dry weather restricted yields, but the quality was generally fine for all varieties.
South Australia- 1990
Ideal weather: enough water and moderate temperatures. An excellent year in all regions.
Bendigo
Historic (see gold rushes), temperate Australian region notable for full-bodied but smooth red wines. Lack of water for irrigation (a potential problem with dry summers and periodic drought) limits expansion to fewer than 50 producers in an otherwise excellent region.
Blackwood Valley
Relatively new, inland wine region with 16 producers on the same latitude as Margaret River in the South West Australia Zone of western australia.
Coal River
Wine Region in Tasmania
Currency Creek
A cool, maritime region with eight producers by 2014 in the Fleurieu Zone of south australia producing bordeaux blends (white and red), plus Shiraz. All are elegant.
Glenrowan
Historic Australian wine region in North East Victoria Zone (see victoria), famous for Ned Kelly, fortified wines, and full-bodied reds. topaque and muscat.
Gundagai
Small wine region in Southern New South Wales Zone. Makes ripe, fleshy Shiraz and soft, peachy Chardonnay.
Hastings River
Warm and humid wine region on the north coast of new south wales. Mildew-resistant hybrid chambourcin is an important red variety. Many other grapes are sourced from more reliable regions. tourism is the principal rationale for the wineries’ existence.
Henty
(including Drumborg), particularly cool Australian wine region in the Western Victoria Zone (see victoria) used as a source of grapes for sparkling wines; also fine table wines, especially Riesling (Crawford River, Seppelt). It has just ten producers.
Liqueur Muscat
Old name for the very special sort of stickie made in australia from Brown muscat grapes
Hilltops
Moderately cool, high-elevation wine region in new south wales, Australia. Provides elegant, medium-bodied Shiraz, Cabernet Sauvignon, Tempranillo, Nebbiolo, and Australia’s only Rondinella/Corvina blend from moderately low-yielding vineyards.
Kangaroo Island
Unique, cool, maritime region (fauna, flora, etc.) south of Adelaide in south australia. Bordeaux-based flying winemaker Jacques Lurton has established a vineyard and winery (The Islander), the leading product an eclectic blend of Sangiovese, Cabernet Franc, and Malbec.
Northern Rivers Zone
On the north coast of new south wales in Australia with one region, Hastings River.
Northern Slopes Zone
Australian wine zone parallel with northern rivers zone but on the western (inland) side of the Great Dividing range. The one region, New England, is developing rapidly, in part supplying its own wineries, and in part selling to queensland wineries, particularly in the Granite Belt.
Peel
Warm coastal region just to the south of Perth in western australia with chenin blanc and shiraz its best wines.
Peninsulas Zone
This Australian wine zone takes in the Southern Eyre Peninsula and the Yorke Peninsula on either side of south australia’s Spencer Gulf.
Perricoota
Large, sparsely populated, region bordering the Murray river in new south wales to the east of Australia’s Murray Darling region and south of the Riverina.
Perth Hills
Picturesque, rapidly growing warm region just east of Perth in western australia. The region has moved from one of rustic, cottage craft to more polished winemaking with the arrival of Millbrook Winery and Western Range Wines.
Pipers Brook
Unofficial but generally recognized wine region in tasmania.
Shoalhaven Coast
Region on the new south wales coast south of Sydney capable of producing surprisingly good Semillon. It also relies on chambourcin.
South Burnett
Young, relatively hilly Australian wine region in south east Queensland. It has a subtropical climate, with summer rainfall a real problem; coupled with generally fertile red soils. Ripening tannins can be challenging, but in the right vintages there have been impressive results with Semillon, Chardonnay, Shiraz, and Cabernet Sauvignon. It is also a very pretty region, well worth the two and a half hours’ drive from Brisbane.
South Coast Zone
Of new south wales stretches more than 400 km from north of Sydney, Australia, to the Victorian border in the south, but extends inland to take in Sydney itself, the Blue mountains, and the Southern Highlands and Shoalhaven Coast regions.
Southern Fleurieu
Strongly maritime wine region in south australia, one of the most westerly regions in the state. elevation is the key moderator of climate.
Southern Highlands
Australian wine region high on the Great Dividing range south west of Sydney. A somewhat schizophrenic climate, cold in winter and humid in late summer with rainfall then a problem. A popular weekend retreat for wealthy Sydney residents is a partial explanation for its development. It is growing gradually, with 18 producers, mostly between 500 and 700 m (1,640–2,300 ft) elevation.
Strathbogie Ranges
Hilly, elevated Australian wine region in central victoria. Elevation, aspect, and soil differences provide a multiplicity of opportunity for the 14 producers here.
Upper Goulburn
High-elevation, cool Australian wine region in victoria with the snowfields of mount Buller on one extremity, Strathbogie Ranges on the other.
Adelaide Plains
A flat, warm to hot region immediately north of Adelaide with one notable winery, Primo Estate (which sources much of its fruit from outside the region).
Mount Benson
Relatively new seaside wine region in the Limestone Coast Zone of south australia with nine producers. Two distinguished residents are chapoutier of the Rhône Valley and (via a large modern winery) G&C Kreglinger, relatives of the Thienponts who own Vieux Château Certan and Le pin in pomerol. The region makes elegant, light to medium-bodied wines.
Tumbarumba
Relatively new high-elevation, cool Australian wine region especially suited to Sauvignon Blanc, Chardonnay, and Pinot Noir, the last two both for table and sparkling wine production. Spring frost is the major threat. NSW
Wrattonbully
Now substantial wine region just north of Coonawarra in south australia with a strongly limestone-based soil. Significant players among the 22 producers are Tapanappa, Yalumba/Smith & Hooper, Hollick, Patrick, Pepper Tree, and Terre à Terre.
Geographe
Moderately cool, gently hilly wine region in the South West Australia Zone of western australia. Most of the 40 producers are tiny.
Mount Barker
Cool subregion of the Great Southern region, Western Australia, with 14 producers and a strongly continental climate especially suited to Riesling, Shiraz, and Cabernet Sauvignon. (Also a town in the adelaide hills.)
