The fourth-largest wine exporter in the world is Australia, with over 400 million litres a year to the international market. The first fleet to arrive on the continent in 1788 brought with them vine cuttings from South Africa and later classic French and Spanish grapes were imported in 1833. The arrival of free European settlers yielded an abundance of new skills and knowledge which greatly enhanced production techniques and quality as well as the discovery of new wine producing regions including the Barossa Valley by Prussian immigrants in the 1850s.
Following the global devastation of phylloxera, Australian growers mainly produced sweet and fortified wines for some time until the 1970′s, when they began to reintroduce the wide variety of drier styles for which they are known today. Australia’s most popular grape varieties are Shiraz, Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Sémillon, and Riesling.
Since the 1970s, Australia quickly developed as a world leader in both the quantity and quality of wines it produces and continues to play a leading role in wine innovation, in particular in the development of organic and biodynamic wines that have been increasing in worldwide popularity. There has also been tremendous progress in viticultural techniques and in wine-making, and since Australian wine-makers tend to relocate to the northern hemisphere during the off-season at home, the resulting expansion of their knowledge and expertise has been to the country’s great benefit.
New Zealand’s wine industry is fairly small in world production terms, yet its reputation for distinctive wines is immense. The spectacular scenery and crystal clear air have been bottled in the form of unique and intense wines, such as the Sauvignon Blanc of Marlborough, a style that epitomises freshness and vitality.
The country’s wine making history commenced in colonial times, when British settler and keen oenologist James Busby was attempting to produce wine in 1836. Economic, legislative and cultural factors kept winemaking to an insignificant activity until the Dalmatian immigrants arrived with their viticultural knowledge at the turn of the century and established the beginnings of a highly successful network of vineyards in both islands.
In 1973 Britain’s entry to the EEC put an end to historic trade terms with New Zealand’s meat and dairy farmers, which ignited a dramatic overhaul of the agricultural economy and products that might reap higher economic returns were sought. Vines were planted in land that had previously been pasture, and the licensing reforms of the late 1960s that ensued had a profound and astonishing effect on New Zealanders’ attitudes to wine.
The first vintage of a noteworthy New Zealand wine occurred in 1977, producing great national excitement and increased investment, which secured more vine plantings, higher land prices and greater local interest and pride. Unfortunately the zealous over-planting that occurred resulted in a sponsored pull-up of vines to address a glut that was damaging the industry. Sensibly many growers used the Government grant to swap to more internationally fashionable varieties such as Chardonnay and Sauvignon Blanc.
New Zealand has positioned itself quite cunningly in the UK market, with restricted quantities, high prices, and a reputation for producing sophisticated wines that are coveted by many other nations.
Argentina’s wine history has its roots in Spain, when Juan Cedrón brought the first vine cuttings in 1557, and the cultivation of the grape and wine production gradually spread throughout the country. Argentine winemakers have traditionally been more interested in quantity than quality to meet domestic demand, amounting to more than 90% of the wine produced. The desire to increase exports, however, has forced advances in quality and since the 1990s they have enjoyed ever-growing popularity. The economic collapse gave birth to wine tourism in Argentina and the past decade has witnessed an explosion of tourist-friendly wineries offering free tours and tastings.
Argentina is the largest wine producer in South America and the 5th largest in the world, and is arguably known best for its Malbec-based wines. Due to their high altitude and low humidity, the problems of insects, fungi, moulds and other diseases rarely affects Argentine vineyards, enabling the easy production of highly sought organic wines.
To the west of the Andes, Chile’s climate varies from the heat of the dry, rocky, desert to the north and the icy winds from the south. The warm, fertile valleys that are nestled between the two give shelter to Chile’s vineyards, whilst the Andes provides valuable water for irrigation just like in neighbouring Argentina. Although Chile has only emerged as a notable wine producer in the past 15 years, winemaking is a centuries-old trade. A vast selection of international varieties was planted following the Spanish colonisation, including Cabernet Sauvignon, Merlot, Chardonnay and others, and Chile’s reputation for wines continues to grow internationally.
