|
Australia has been making wine since soon after the first shipload of British settlers arrived in 1788. Geographically isolated, they developed their own sophisticated winemaking technology largely independent of that developed in Europe. As Australia has no indigenous vines, the winemakers used the classic European ones of Cabernet Sauvignon, Shiraz (France's Syrah), Chardonnay, Semillon and Riesling. However, Australia reinvented these classics and made them its own with bold, upfront fruit, opulent texture and new oak - all at an affordable price.
Every winemaking state in Australia makes almost every wine style, and it is hard to think of any grape variety which does not flourish somewhere in Australia. Best known for Chardonnay, Shiraz and Cabernet Sauvignon, other grapes are also widely planted, such as Semillon and Riesling, Grenache, Merlot and Pinot Noir. Recently there have been more plantings of Italian varieties like Nebbiolo, Sangiovese, and Barbera.
For cooler climates the vineyards are located up in the hills or further south; warmer climates are achieved by staying nearer the plain or by moving north. In this way, the Australians are able to control just how ripe their wines will taste. Although there is a general trend towards cool climates and more subtle wines, Aussie wines will never lose that ripe flavour - it's the key to the national style.
Blending of premium varietals is common in Australia. You will be able to find Chardonnay blended with Semillon, and Cabernet Sauvignon blended with Shiraz. The winemakers here know that when grape varieties are skilfully blended, the whole can be so much more than the sum of the parts.
|
 |
Favourites (IE)
Print This
Email This
