Australia is often regarded as a ‘new-world’ wine making region, a market that has really only been in the competition for just over a decade. However, as any proud Australian will tell you, this nation’s wine-making history is as deep and rich as any good bottle of Cabernet Sauvignon. It was Governor Phillip, a British Naval Admiral and colonial administrator who, in 1788, brought the first vine cuttings on the first fleet from the Cape of Good Hope. The first harvests succumbed to the heat and humidity of the new environment and following harvests were only really deemed ‘drinkable’ – it was clear even then that viticulture could only succeed through perseverance, hard labour and good luck.
Australia’s winemaking history has been marked with successes and struggles, but with an export market worth 2.8 billion dollars in 2007, it is fair to say that the Ozzie’s have clearly cracked it. Now the fourth largest exporter by volume (behind Italy, France and Spain), the Australian wine industry must meet quality demands as well as quantity – and it truly does.
The wine regions of Australia are almost easier to distinguish than those of other countries, partly because of the diverse landscapes and range of temperatures that occur; and of the seven regions (Western Australia, Northern Territory, South Australia, Queensland, New South Wales, Victoria and Tasmania), there are many renowned winemaking districts.
Although the smallest of Australia’s territories (excluding Tasmania), Victoria is perhaps the most significant wine producing region, at least in terms of the number of wineries. Some of the more internationally recognised names such as Swan Hill, King Valley and Rutherglen can all be found here. Victoria tends to be much cooler than other wine making regions of the north, and although this can bring dangers for harvests as autumn draws in, the successful Chardonnay more than compensates for any losses. The Chardonnay has overtaken the Riesling as the most popular white grape of the King Valley region, most of which is produced by the Brown Brothers who boast a particularly sumptuous soft, rich, yellow peach, fig and tropical fruit flavours.
The Chardonnay is perhaps the most classic of grapes although it wasn’t introduced to Australia until the late 1920′s, and it would be another half century before it was widely planted throughout the country. It was the Chardonnay that became a worldwide sensation in the1980′s, inspiring a whole generation to ditch the ‘pub’ and opt for the trendy ‘wine bars’ that were as popular as shoulder pads and huge mobile phones. But whatever image the grape may have now, the demand is still strong and this must surely be a nod to the distinctive ‘oaky’ taste. Australian Chardonnay’s tend to have a much softer, fruitier taste, particularly those from the warmer regions such as Riverina and Murray Darling where tropical fruit flavours are more prominent. The cooler regions such as the Adelaide Hills and particularly Tasmania, tend to exude more acidic, citrus subtleties; a hint of lime or grapefruit perhaps.
Southern Australia is responsible for more than half of the production of all Australian Wine. It is home to some of the more recognisable names such as Wolf Blass which has won numerous awards and is a major export to the UK. It is the largest winery in the Barossa Valley although the region is also home to some other well-known wineries such as Torbreck, Penfolds and Orlando, producers of Jacob’s Creek.
The Swan District in Western Australia is rich in history and is still home to the state’s largest winery, Houghton. With a warm to hot Mediterranean climate, the Swan District is vulnerable to dry ripening and harvest but a welcome south westerly sea breeze makes for perfect growing conditions for the Verdelho, Chardonnay and Chenin Blanc grapes. Chinin Blanc is generally a favourite of Australian wine makers and its taste is particularly distinctive – after maturing for a few years in the right cellar, its crisp appley flavour can make the perfect accompaniment to almost any dish.
Australian whites cover a pale and beautiful spectrum of colour – they can be anything from a pale buttery yellow, to an almost orange, golden colour. The colour should give the first clue about which region the wine comes from as it is suggestive of temperature, and of course it tells us the grape from which it was made. Experts should be able to anticipate the taste of a wine from its colour; the deeper the colour the richer the taste, but of course it is through our sense of smell that we get our clearest indication.
Australian white wine has quickly become a must-have for any wine rack, cellar, restaurant and bar across the world, and all the winemakers have different and unique approaches to making their products, it comes as no surprise that the variety in choice continues to grow.
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