Australia

Question 1

What percent of the Australian wine market does sparkling wine represent? What is this amount in annual liters?

Answer 1

Less than 6%, equaling 69 million liters

Question 2

What percentage of Australian sparkling wines is consumed locally? What percentage is exported?

Answer 2

78% domestic

22% export

Question 3

What is the trend in exported Australian sparkling wine?

Answer 3

Rising, indicating increased demand

Question 4

What are the principal styles of Australian sparkling wines? What grapes are used?

Answer 4

All sparkling styles can be found, including a small amount of Pet Nat. Common grapes include Chardonnay, Pinot Noir, Meunier, Glera, Moscato, and Syrah (Shiraz).

Question 5

What regions of Australia are typical production areas for sparkling wine? Are these regions warm or cool?

Answer 5

Tasmania, Yarra Valley, Adelaide, and the alpine regions of Victoria and New South Wales. These are cooler sites.

Warmer sites such as Barossa Valley are needed ripen Syrah for sparkling wine production.

Question 6

Which Australian region is leading in the production of high quality traditional method wines?

Answer 6

Tasmania

Question 7

When does Tasmania’s history of sparkling wine production begin? How much of its wine grape production is put to sparkling wine?

Answer 7

Sparkling wine began to emerge there in mid-1980s following a partnership between Champagne Louis Roederer and Heemskerk.

30% of wine grapes are used in sparkling wine production.

Question 8

What are the important sparkling wine producing zones of Tasmania? How do they compare to each other and generally?

Answer 8

Tamar Valley - on the north coast, protected from Southern Ocean winds, warmer than Piper River and harvests about two weeks earlier

Piper’s River - north coast, cooler than Tamar Valley

Southern Tasmania - the coolest on the Tasmanian Island, cooler than Champagne but with higher sunlight intensity (some valleys are sheltered and can be he warmest sites on the island, e.g. Coal Valley)

Question 9

Are larger sparkling wine producers in Tasmania able to produce wines exclusively from a subzone?

Answer 9

No. They must source grapes from around the island to ensure they have enough volume, balance, and quality in their wines.

Question 10

Where is Coal Valley located in Australia? What is its significance in terms of climate?

Answer 10

Southern Tasmania. It is sheltered from the Southern Ocean and has some of the warmest temperatures in Tasmania despite its latitude.

Question 11

What are the risks to the grapes used in premium Australian sparkling wine production?

Answer 11

Spring frosts and high rainfall are the main issues, though coulure and botrytis can also be problematic

Question 12

Where are the grapes for inexpensive Australian sparkling wine grown? How are they typically labelled?

Answer 12

Riverland, Riverina, and Murray-Darling

They are usually labelled “South Eastern Australia”

Question 13

What proportion of Australia’s sparkling wine market is comprised of inexpensive sparkling wine?

Answer 13

The vast majority

Question 14

What vineyard management and harvest techniques are necessary to produce grapes in Riverland, Riverina, and Murray-Darling?

Answer 14

Irrigation, mechanized harvest, and high yields.

Question 15

How do the prices of sparkling wine grapes from South Eastern Australia compare to those from cooler Australian climates? Why?

Answer 15

Prices of grapes from Riverland, Riverina, and Murray-Darling are about 1/4 the price of grapes from cooler sites. The yields are between 2-3 times greater in those regions.

Question 16

What climates are best suited for the production of sparkling Syrah in Australia? Why?

Answer 16

Warm climates. Syrah must ripen fully in order to have desirable richness and intensity.

Question 17

Compared to Syrah used in still wine production, when are Syrah grapes for sparkling wine production in Australia picked?

Answer 17

They are both picked at the same time

Question 18

Which Australian regions are capable of producing quality Syrah for sparkling wine?

Answer 18

Any warm region, though Central Victoria, Barossa Valley, and McLaren Vale are especially suited for it.

Question 19

What types of yields can one expect from Syrah used in Australian sparkling wine? What price ranges do these yields equate to?

Answer 19

High yields tend to produce inexpensive wines.

Moderate yields are used in premium and above priced wines

Question 20

What styles of traditional method wines are produced in Australia?

Answer 20

A range of styles from dry to sweet that includes non-vintage, vintage, prestige cuvée, and rosé

Question 21

What is the standard for lees contact in Australian traditional method wines?

Answer 21

No legal nor formal standard, though most quality minded producers see Champagne as an example.

A significant number of the best Australian sparkling wine producers use extended (3+ years) aging as standard

Question 22

What is “late disgorged” wine? Which producers are leading this phenomenon?

Answer 22

A category of Australian wine that is increasing in popularity. It refers to wine that has been aged on the lees for 6+ years. Jansz and Arras are current production leaders.

Question 23

How does the geographical position of Tasmania affect how large sparkling wine producers create their product?

Answer 23

The grapes are harvested and pressed on the island, but transported to the mainland to complete the winemaking process.

Question 24

What is the production process of large Tasmanian sparkling wine producers?

Answer 24

Harvest and press the grapes in Tasmania

Transport the refrigerated juice (or base wine) to mainland Australia

Complete the first and/or second fermentation with specialized equipment

Question 25

How do small Tasmanian sparkling wine producers produce traditional method wines?

Answer 25

The production occurs entirely on the island with the entire process completed by hand, but possibly assisted by gyropallette.

Question 26

What is the character of premium traditional method wine from Australia?

Answer 26

Medium (+) to high acidity Medium alcohol Medium (-) to full body depending on lees aging Lighter styles will have soft fruity notes (citrus and apple) while fuller styles will have more autolytic character Malolactic is at producer's discretion

Question 27

Where do Australia's transfer, tank, and carbonation method wines come from?

Answer 27

Any of Australia's cool, moderate, or warm climates. The winea are often blends of multiple regions.

Question 28

What varieties are commonly used in the production of Australia's transfer, tank, and carbonation method wines?

Answer 28

Chardonnay, Pinot Noir, Moscato, and Glera

Question 29

What is the character of Australia's transfer, tank, and carbonation method wines?

Answer 29

Dry to medium-sweet Medium to medium (+) acidity Low to medium alcohol Light to medium body Tend toward fruit driven, varietally specific flavors (no autolytic character)

Question 30

Who are the major producers of Australian transfer, tank, and carbonation wines?

Answer 30

Brown Brothers, Jacob's Creek, and Yellowglen

Question 31

How is the base wine for Australian sparkling Syrah produced?

Answer 31

Like any other still Syrah wine. Malolactic is necessary and some oak may be present.

Question 32

What type of secondary fermentation is used for Australian sparkling Syrah? Which methods are typically used for the various quality levels?

Answer 32

Traditional method is typically used for very good to outstanding quality wines Transfer, tank, or carbonation may be used for acceptable to good quality wines

Question 33

How much dosage does Australian sparkling Syrah have compared to sparkling white and rosé wines?

Answer 33

Slightly higher to accommodate the mouth drying effect of tannins

Question 34

What is the character of Australian sparkling Syrah?

Answer 34

Deep ruby to garnet color Medium (-) to medium acid Medium ripe, soft tannins Medium to high alcohol Medium to full body Some level of dosage for balance

Question 35

What amount of residual sugar is typical in Australian sparkling Syrah to balance the tannins and alcohol in the wine?

Answer 35

20 g/l

Question 36

What types of flavors can be expected in Australian sparkling Syrah?

Answer 36

Anything ranging from fruity flavors to more complex savoury aromas from oak maturation prior to secondary fermentation. Autolytic notes tend to be masked by Syrah's other characteristics.

Question 37

How long is Australian sparkling Syrah aged on the lees during secondary fermentation?

Answer 37

Usually after one or two years though some are "late disgorged" examples.

Question 38

True or False Sparkling Moscato is a growing segment of the domestic Australian sparkling wine market

Answer 38

True, especially Pink Moscato

Question 39

Where do the grapes for Australian sparkling Moscato get sourced from?

Answer 39

A number of different regions, though usually the warmer climates

Question 40

What production methods are used in Australian sparkling Moscato? What quality wines are they associated with?

Answer 40

Tank method is used for higher quality, smaller production sparkling wines Carbonation is used for inexpensive to mid-priced wines

Question 41

What is the character of Australian sparkling Moscato?

Answer 41

Off-dry to sweet Medium acid Low alcohol Fruity with distinct grapey Moscato flavors

Question 42

What is the legal status of the name "Australian Prosecco"?

Answer 42

Australia continues to use the term despite the EU's recognition and protection of the region in 2009 on the basis that the name was used before the change. Australian Prosecco exported to the EU must be renamed "Glera." Legal battles continue over the ability for produce to use this term in other regions.

Question 43

What is the principal region for the production of Australian Prosecco?

Answer 43

King Valley

Question 44

What is the market potential for Australian Prosecco?

Answer 44

High. It is a rapidly growing segment of the Australian wine market and is being developed as the flagship wine of King Valley.

Question 45

When was the first Auatralian Prosecco released? Who produced it?

Answer 45

2004 by Dal Zotto

Question 46

What method is used to produce Australian Prosecco? Why?

Answer 46

Tank method in order to produce a light, fruity style Some carbonated versions are available

Question 47

What is the character of Australian Prosecco?

Answer 47

Off-dry to medium dry Medium (+) acid Medium alcohol Light to medium body Delicate white peach flavors

Question 48

True or False Australian Prosecco is commonly made by large producers

Answer 48

False. Small, quality focused producers are the majority of production

Question 49

Is Pet Nat common in Australia?

Answer 49

No. A handful of small, often natural winemakers produce Pet Nat in several regions

Question 50

What is the style of Australian Pet Nat?

Answer 50

White, rosé, or red Slightly or fully sparkling Can be quite cloudy

Question 51

What is the character of Australian Pet Nat?

Answer 51

Dry Medium (+) acid Medium alcohol Light to medium (+) body Medium to pronounced intensity Yeasty and fruity flavors

Question 52

Is consolidation occurring in the Australian sparkling wine market? Why or why not.

Answer 52

Yes. Sparkling wine in Australia is made by producers ranging from major corporations to small houses. The success of Tasmanian sparkling wine has led larger producers to purchase smaller producers.

Question 53

What percentage of Auatralia's domestic wine sales are sparkling wine?

Answer 53

11%

Question 54

Which sparkling wine styles are improving and receding in Australia?

Answer 54

Australian Prosecco and sparkling Moscato are on the rise. Australian Prosecco production reached 3.5 million liters in 2017. Moscato tripled in production from 2014 to 2017. Sparkling Syrah is declining Pet Nat is finding increased interest in domestic wine bars