To the American market Australian wine may be heavily associated with rich & fruity Shiraz or cheap grocery store wine featuring a kangaroo on the label, but in reality Australia is as diverse and high-quality as any of the world’s leading wine producing countries. While Australia does produce a significant amount of Shiraz it is also capable of producing quality Chardonnay, Cabernet Sauvignon, Pinot Noir, Sauvignon Blanc, and more. Most vineyards in Australia are planted in either Western Australia, South Australia, New South Wales, Victoria, & Tasmania. Climate and soils vary heavily depending on the region, and many of the best wine growing zones tend to be located in relatively close proximity to the ocean. Western Australia boasts gorgeous sandy beaches and a cool Mediterranean climate, perfect for growing Pinot Noir and Chardonnay. Southern Australia & New South Wales typically produce fuller-bodied wines thanks to a warm and dry climate, often focusing on grapes like Shiraz and Cabernet Sauvignon. Vineyards in Victoria & Tasmania typically extremely coastal and are again well suited to cool-climate grapes. The Barossa Valley in Southern Australia contains some of the oldest living vineyards in the world - some that are inching towards 200 years old - which survived the phylloxera epidemic thanks to regions isolation and difficult sandy soils. Clare Valley & Eden Valley are some of Australia's most popular regions for white wine production and are the birthplace of many unique mineral-driven dry Rieslings. Australia is an extremely geographically diverse country with endless potential for quality wine production, and its wines are continuing to improve in quality year after year.
Wild raspberry, green bell pepper, almost-ripe cranberry. Ruby grapefruit, wet leaves, fresh lemon peel…
Pure black currant, eucalyptus leaf, silky cassis. Dark cherry puree, cigar smoke, boysenberry filling…
Dried lemon peel, struck match, baked apple. Poached pear, crunchy straw, petite tangerine…