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WSET D3 > Australia > Flashcards

Australia Flashcards

1
Q

Australia History

A

*vines arrived with first settlers 1788
*1800-1850: commercial viticulture spread throughout all states - New South Wales, South Australia, Tasmania, Victoria, Western Australia
*Scotsman James Busby brought collection of cuttings from Europe in 1830’s and spread throughout (other European immigrants did the same, especially Italians)

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2
Q

Phylloxera

A

strict quarantine regulations
*South Australia still phylloxera free

home to some of oldest ungrafted wines in the world: Shiraz, Grenache, Cabernet Sauvignon

first exports 1850s
*took advantage of European market, especially UK, when Europe’s vineyards were decimated by phylloxera

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3
Q

Fortified Wines

A

focus late 19th century, early 20th
*Muscat Gordo Blanco (Muscat of Alexandria)
*Shiraz
*Grenache

waves of European immigrants after WWII increased demand for dry, non-fortified wines

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4
Q

Dominant Companies

A

from 1950s - Orlando (Jacob’s Creek), Lindemans, Hardy’s, Penfolds

*responsible for modernizing industry
*stainless steel and temp control

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5
Q

Boutique Wineries

A

1970s: planting/replanting vineyards in cooler regions

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6
Q

Export Marketing

A

Wine Australia embraced modern advertising (post 1985)
*label wines by varietal
*tasting descriptors on labels (made wines more accessible to consumers)
*wines accessible: ripe fruit, vanilla, coconut

**very successful - by early 2000s, world’s 5th largest exporter of wine

**shift to smaller production and higher-priced bottlings post 2008 = helped maintain strong export position

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7
Q

Total Plantings Rise/Fall

A

59,000 ha in 1990
170,000 ha in late 2000s
146,000 today

*huge oversupply - other countries follow Australia’s model and increasingly compete in export market (reduces demand for inexpensive Australian wine)
*strong Australian dollar, especially after 2008 financial crisis - Australian wine more expensive than competitors (Argentina, Chile)
*large producers forced to stifle grape prices to keep retail prices competitive
*series of serious droughts - increase cost for water for irrigation

**many producers forced out of business
**many producers shift focus to smaller production and high-priced bottlings

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8
Q

Geography

A

6th largest country in world

*mostly covered by desert and tropical rainforest = too hot for viticulture
*vineyards in SE corner of country: Southern Australia, Victoria, New South Wales, Tasmania
*clusters in Western Australia
*vineyards b/w 30-37 degrees S (equivalent to North Africa, Southern Europe in Northern Hemisphere)

**Queensland to north = ~28 degrees S
**Tasmania to south = 41-42 degrees S (equivalent to Porto and Central Italy)

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9
Q

Climate

A

wide range of different climates
*reliance on cooling/moderating influences of coast (Indian or Southern Oceans) for daily and seasonal temps
**exception of Murray-Darling Basin (hot, continental)

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10
Q

Coastal Influence

A

relatively flat country - little to stop cooling influences of the oceans
ex. Coonawarra in South Australia is 60 miles from coast, but has maritime climate

*winds from ocean reduce risk of frost but can disrupt fruit set

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11
Q

Mountain Influence

A

Great Dividing Range
*Queensland to western Victoria
*creates barrier protecting many of SE Australia’s vineyards from tropical weather systems from Pacific Ocean to NE
*regions in rain shadow with very low levels of rainfall (Riverland = 135mm during growing season; Hunter Valley east of range = 500mm but hot, humid climate)

producers looking for cooler sites at altitude for lighter-bodied, more elegant wines
*Orange
*Macedon
*Grampians

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12
Q

Drought

A

Low rainfall = constant threat of drought
*rain shadow of Great Dividing Range

at worst, rivers of Murray-Darling basin run low (vital source of irrigation)

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13
Q

Soil

A

oldest continent; individual land mass for over 100 million years; very complex geology

some regions with distinctive soils:
Coonawarra’s terra rossa

McLaren Vale - 40 unique soil types from 15,000 to 550 million years old

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14
Q

Production

A

2018: 7th largest producer; in high yielding vintages can compete with Argentina and Chile for 5th or 6th

production averages 12.6 million hectares (fairly steady)

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15
Q

Environmental Pros/Cons

A

Pros:
*intense sunshine
*relatively low rainfall
*low-humidity (low disease pressure)
*reliable ripening (except 2011, unusually wet)

Cons:
*lack of water
*drought
*soil salinity
*bush fires (smoke)
*birds and kangaroos

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16
Q

Irrigation

A

most vineyards rely on irrigation to ensure even ripening and protect quality (even in wetter areas b/c of fast-draining soils)
*efficiency is encouraged = drip irrigation

*irrigation water from Murray-Darling basin (started to run low in drought)
*Adelaide Hills or Margaret River store winter rainwater in dams until needed in growing season
*McLaren Vale and Coonawarra use underground water sources
*McLaren Vale = sustainable water resource: recycled wastewater from suburbs of southern Adelaide

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17
Q

Canopy Systems

A

*Scott-Henry and Smart-Dyson (divided systems) used on newly planted vineyards to control vigor
*old vines naturally combat high vigor (Shiraz and Grenache in South Australia)

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18
Q

Mechanical Harvesting

A

common: plantings widely spaced and most vineyards on flat or gently sloping land
*labor costs high + remote vineyards = mechanization as solution
*delivers fruit to cool winery faster
*easier to harvest at night
*optimum ripeness in very narrow window (harvesting must be as quick and efficient as possible)

**some hand-harvesting for premium wines
1. limits grape-splitting and crushing
2. precise selection of fruit at harvest
3. maintain whole bunches (either for whole bunch pressing for white wines or whole bunch fermentation in reds)

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19
Q

Soil Salinity

A

soil becomes more saline
*salts deposited in irrigation water not washed away by enough rainfall
*saline water in deeper aquifers finds way to surface

**more difficult for vine to get water it needs: reduces vine growth, possible death
**particular problem for Chardonnay
solution = selection of suitable rootstocks and changing irrigation pattern to supply larger amounts of water at less frequent intervals

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20
Q

Bush Fires

A

hot, dry summers
*smoke that comes into contact with grapes = pungent, bitter taint in wine

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21
Q

Selected Rootstock

A

*insurance against phylloxera (not present in South Australia, Western Australia, Tasmania; present in parts of Victoria and New South Wales)
*combat acidity in soils
*combat salinity in soils

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22
Q

Humidity

A

Rare with exception of:
*Adelaide Hills
*southern Victoria
*Hunter Valley
*parts of Tasmania

**open canopies essential to maximize airflow

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23
Q

Sustainable WInegrowing Australia

A

national sustainability program
2020 - members own 25% of vineyard land in Australia; 25% of production

*climate is warm and dry, risk of rot and mildew low

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24
Q

Pests

A

Birds and kangaroos
*netting for birds
*no sustainable solution for kangaroos

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25
Q

Top Grape Varieties

A
  1. Shiraz
  2. Chardonnay
  3. Cab Sauv
  4. Merlot
  5. SB
  6. Pinot Gris
  7. Muscat Gordo Blanco
  8. Semillon
  9. Colombard
  10. PInot Noir

**black varieties = 54% of crush tonnage (2019)

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26
Q

Alternative Varieties

A

Mediterranean: Tempranillo, Sangiovese, Fiano, Assyrtiko
*suited to warm, dry regions

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27
Q

Australian Wine Research Institute

A

Adelaide
*highly trained viticulturists & winemakers

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28
Q

Evolving Style

A

late 20th century: full-bodied, ripe, fruit, red and white wines
*well-equipped wineries
*scientifically trained winemakers
*scrupulous hygiene
*use of new oak
*ripe, healthy grapes

evolution
*site selection
*vineyard management
*precise harvesting dates

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29
Q

Experimentation (winemaking)

A

white wine experimentation:
*ambient yeasts
*skin contact
*lees contact
*solids in fermentation

red wine experimentations:
*ambient yeasts
*whole bunch and stem inclusion

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30
Q

Screwcaps

A

enthusiastically adopted, even premium

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31
Q

Shiraz

A

flagship variety; hugely successful export
*25% of harvest fruit weight 2019

very adaptable; planted in most wine regions
*hotter regions (Barossa Valley and McLaren Vale) = full-body, high alcohol, high levels of soft tannins, pronounced dark fruit with earth and spice; leathery characteristics with age
*cooler regions (Yarra Valley and Grampians)
=less full bodied with medium alcohol, less intensely fruity with red and black cherry and distinct black pepper

**characteristics often combines in multi-regional blended wines

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32
Q

Shiraz Winemaking Choices

A

some very concentrated, very ripe examples from warm climate, trend now for less intense, more approachable styles

achieved by:
*reducing extraction
*whole bunch fermentation
*reducing levels of new oak (American oak was traditional, French oak increasingly used)
*open fermentation tanks with manual or mechanical push-downs for soft extraction of tannins

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33
Q

Shiraz blends

A

Rhone style GSM blends with Grenache, Shiraz, Mourvedre (Mataro)

Shiraz-Viognier blends
*premiem examples co-fermented as in Cote-Rotie
*inexpensive blended post-fermentation

Shiraz-Cab Sauv
*contributes softness and body to Cab Sauv (similar function to Merlot in Bordeaux)

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34
Q

Cabernet Sauvignon

A

single varietal and blends
*cooler and warmer climate
*higher acidity and tannins than Shiraz

ripe blackberry, black cherry; oak aging

Coonawarra - mint, eucalyptus
Margaret River - blended with Merlot, slightly riper with more subtle herbal notes

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35
Q

Merlot

A

single varietal and blending grape (with Cab Sauv)

*medium bodied with medium tannins, red fruit
*fuller bodied with ripe, black fruit

**better clones increasing quality

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36
Q

Pinot Noir

A

cool and moderate regions
*Yarra Valley
*Mornington Peninsula
*Tasmania

medium bodied, medium alcohol, medium to high acidity, cherry and strawberry

winemaking:
*whole bunch fermentation (aromas)
*cold maceration (enhance color and flavors)
*stem inclusion (influence tannic structure)
*French oak widespread, use of new oak reducing

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37
Q

Grenache

A

1% of total harvest weight 2019

recognition of quality as single varietal in old bush vines (formerly blended)
*McLaren Vale
*Eden Valley
*Barossa Valley

greater freshness with higher acidity, slightly lower alcohol, fresher red fruit
*proportion of whole bunch or stem inclusion to enhance aromatics and tannin structure
*old oak and/or large barrel size for maturation (small new barrels are overwhelming)

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38
Q

Chardonnay

A

most planted white; found in every region
*style evolved from ripe with overt oak to lean (achieved by picking earlier)

*inexpensive wines tank fermented, oak from chips, staves, or barrels no longer used for premium wines
*high quality - ambient yeasts, high level of solids in fermentation, barrel fermentation, lees aging and barrel maturation (French)

ripe fruit (citrus, peach), medium to medium (+) acidity, well-integrated oak, complexity, balance, texture

**sometimes blended with Semillon (Chardonnay contributes ripe fruit to blend)

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39
Q

Use of malolactic conversion in Chardonnay production

A

full, partial or none depends on climate and style sought
*warmer areas - blocked to retain acidity
*cooler areas - full/partial to reduce acidity, increase complexity, and body

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40
Q

Sauvignon Blanc

A

cooler climate = mid-priced
hotter climate = inexpensive wines (higher yields)

*less herbaceous than Marlborough

*Adelaide Hills - best example
-intense fruit (citrus to tropical); fermented in stainless; some lees contact or barrel fermentation in old oak to produce full body
*Margaret River - blended with Semillon for Bordeaux style blend

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41
Q

Pinot Gris

A

*picked early for neutral style associated with Veneto
*picked when ripe for fruitier, spicier, full-bodied style of Alsace (not as full-bodied as actual Alsatian Pinot Gris)

*Victoria, Mornington Peninsula, Tasmania

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42
Q

Semillon

A

single varietal and blended (SB, Chardonnay)

distinctive; neutral in youth, develops great aromatic complexity with bottle age
*Hunter Valley: low alcohol, high acidity, unoaked style
*Barossa Valley: fuller-bodied with higher alcohol and flavors from oak maturation (not as age-worthy)

modern style - pick fruit early
*lighter with little to no no oak

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43
Q

Semillon - Noble Rot

A

frequently affected on sites in Riverina in New South Wales
*complex, sweet wines

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44
Q

Riesling

A

cooler regions
*Clare Valley
*Eden Valley
*Great Southern
*Tasmania
*Canberra

mostly bone dry with high acidity; apple, lemon, grapefruit, lime, peach
*fermented stainless and bottles soon after to preserve vibrant fruit and floral aromas
*premium wines made from free-run juice only (higher in sugar and acidity, lower in phenolic compounds such as tannins)
*experimentation with pre-fermentation skin contact and lees aging to add texture and weight

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45
Q

Muscat Gordo Blanco (Muscat of Alexandria)

A

grown in hot inland regions of Riverland, Murray-Darling and Riverina

*cheap blending partner in still wines
*sparkling Moscato wines

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46
Q

Colombard

A

grown in hot, inland regions of Riverland, Murray-Darling and Riverina

*neutral, cheap blending partner
*plantings decreasing

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47
Q

GIs

A

1990’s: zones, regions, sub-regions

Zones = largest areas; no rules for shared geographic or climatic characteristics
*divided into smaller zones
*example: South Australia: Adelaide: Barossa, Mount Lofty Ranges, Fleurieu

Regions = 63 (smaller than zones)
*Coonawarra, Clare Valley, Margaret River
*must have consistent and distinct qualities
*must produce 500 tons grapes/year across at least 5 differently owned vineyards each at least 5 ha
*Tasmania = region (not zone)

Sub-regions = 14
*most notably in Hunter Valley and Great Southern
*areas with particular climates, topography, soils

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48
Q

GI labelling options

A

Eden Valley Riesling can be labelled as Eden Valley, Barossa, Adelaide, South Australia or South Eastern Australia

*use of zone usually reflects blending across multiple regions

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49
Q

Label Integrity Program (LIP)

A

1990
*GI, vintage, or grape on label = 85%
*multiple varieties - listed in descending order of contributions to blend
*ensure truthful labelling

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50
Q

South Eastern Australia Zone

A

Victoria, New South Wales, Tasmania, SE corner of South Australia, SE corner of Queensland

*created to allow blending of grapes across zone
*majority labelled as South Eastern Australia = inexpensive, high volume

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51
Q

Murray-Darling Basin

A

South Eastern Australia Zone
*400,000 square miles
*formed by Murray and Darling Rivers and tributaries
*three largest wine producing regions in area under vine and annual production
1. Riverland, Lower Murray Zone (along Murray River in South Australia); Australian Vintage
2. Murray-Darling, Big Rivers Zone (Victoria and New South Wales); Lindeman’s: part of Treasury Wine Estate
3. Riverina, Big Rivers Zone (on the Murrumbidgee River in New South Wales); Casella Family Brands (Yellow Tail) and De Bortoli

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52
Q

Murray-Darling Basin Climate

A

hot, continental
*rivers with slight cooling influence

Riverina
*125 miles inland: less hot b/c of maritime influence (no mountain between it and coast)
*Griffith - rainfall and humidity in autumn with morning mists but warm and sunny afternoons = botrytis (Semillon)

Riverland
*rain shadow of Great Dividing Range: rainfall very low 135mm during growing season

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53
Q

Murray-Darling Basin Soil

A

predominantly sandy soils (irrigation essential)

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54
Q

Murray Darling Basin Water Issues

A

sandy soil + droughts + falling river levels = irrigation necessary but expensive

increases in water prices + falling prices of grapes = some growers have gone out of business

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55
Q

Murray-Darling Basin Grapes

A

Shiraz and Chardonnay
Semillon - Riverina (Griffith, sweet, botrytised)

*medium bodied, high in alcohol, low in acidity, ripe fruit flavors
*producers may blend grapes from other regions to achieve more flavor, balance, complexity (increases price)

Higher quality wines produced from low-yielding vineyards and grapes suited to hot environment, labelled as individual region rather than zone:
*Shiraz, Chardonnay (low-yielding)
*Petit Verdot, Viognier, Vermentino, Nero d’Avola, Montepulciano (better-suited)

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56
Q

South Australia

A

largest wine producing state by volume: 50% of total weight of harvested fruit

*vineyards in SE corner close to coast
*varied climate, topography, and soil
example: Clare Valley Riesling and Adelaide Hills Sauvignon Blanc (fresh and light) vs. Barossa Valley concentrated and full-bodied reds

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57
Q

South Australia Zone

A

all vineyard area in state + part of South East Australia Zone

8 smaller zones: Barossa, Mount Lofty Ranges, Fleurieu, Limestone Coast

Lower Murray Zone contains Riverland region

*allows for blending across different regions; even expensive wines (Penfolds Grange) blend and label as South Australia

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58
Q

Barossa Zone

A

north of Adelaide
1. Barossa Valley - flat valley floor
2. Eden Valley - hills to the east

mostly black grapes, Shiraz dominant variety

*many producers blend Shiraz from Barossa Valley (warmer = intensity and body) with Eden Valley (cooler = higher acidity and elegance)

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59
Q

Barossa Valley

A

one of largest regions: +11,000 ha

40 miles inland from Adelaide
*protected plain: west = low hills, east = Eden Valley Region, south = steeper parts of Mount Lofty Ranges (Adelaide Hills)

producers: John Duvat, Glaetzer Wines

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60
Q

Barossa Valley Climate

A

sheltered = warm climate with hot, sunny summer days, but cooler nights

rainfall low during growing season (160mm)
*irrigation necessary
*disease pressure low

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61
Q

Barossa Valley Vineyards

A

on plain between 250-370m (ideal for ripe, full-bodied wine)

valley sides = slightly cooler (relatively fresher style)
*some producers blend from cooler and warmer sites

old vine Shiraz and Grenache (first planted 1840s, no phylloxera)
*low-yielding dry-farmed bush vines
*outstanding, complex wines

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62
Q

Barossa Valley Soil

A

north = ironstone layer (water-retaining properties)
*produces most age-worthy wines

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63
Q

Barossa Old Vine Charter

A

2009: record, preserve and promote old vines
*categories linked to vine age
*increasingly appear on labels
*large number of old vines lost during vine pull scheme in 1980s to address oversupply

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64
Q

Barossa Valley Shiraz

A

66% of harvested fruit weight 2019

full-bodied, high alcohol, high levels soft tannins, pronounced ripe (cooked, dried) black fruit; long aging potential: spicy, leathery aromas
*many aged new American, recently French

**earlier harvest = fresher, more elegant and structured style

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65
Q

Barossa Valley Cabernet Sauv

A

slightly cooler, higher sites

rich and ripe compared to Coonawarra or Margaret River (softer tannins, higher alcohol)

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66
Q

Barossa Valley White

A

9% of harvested fruit weight 2019

high quality Chardonnay: warm = full-bodied, ripe tropical fruit

distinctive Semillon: higher alcohol, lower acidity, more body than Hunter Valley

*premium wines fermented and aged in French oak; shift toward lighter, unoaked style

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67
Q

Eden Valley

A

rolling, exposed hills east of Barossa Valley (part of Mount Lofty Ranges)
*gradient steep enough to limit mechanization
*600 m (cooler)

producers: Henschke, Pewsey Vale

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68
Q

Eden Valley Climate

A

*230 mm rain in growing season (more than Barossa Valley)
*winds can affect flowering and ripening in exposed sites

**sheltered, drier and slightly warmer on valley sides

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69
Q

Eden Valley Soil

A

wide variety with good water-retaining properties
*dry farming much more common than in Barossa Valley

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70
Q

Eden Valley Riesling

A

most planted, +1/3

dry with high acidity and medium alcohol
*fermented in stainless to preserve pure citrus (lemon and lime) and floral aromas
*aging potential: honey, nuttiness, toast (premium examples bottle-aged before released)

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71
Q

Eden Valley Shiraz

A

compared to Barossa Valley: higher acidity, more structured tannins, lower alcohol

flavors between very ripe (warm) and peppery (cool)
*ripe, fresh plum and blackberry with sweet spice from oak

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72
Q

Mount Lofty Ranges Zone

A

east of Adelaide, surrounds Barossa Valley on three sides

  1. Adelaide Hills
  2. Clare Valley
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73
Q

Adelaide Hills

A

cool climate (too challenging for early settlers: pulled almost all vines by 1930s)

north = warmer = return to viticulture in 1970s, spread south to border with McLaren Vale

15 miles east of Adelaide

producers Shaw + Smith, Penfolds (source fruit from here and across South Australia)

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74
Q

Adelaide Hills Topography

A

valleys and steep hillsides
*vineyards 400-500m
*variety of aspects, topography, soil types
*mechanization restricted

**site selection is important:
low-altitude west facing slopes in north = warm enough for full-bodied reds (*low latitude = intense sunlight = riper fruit flavors)

high altitude in center = cooler, better for early ripening SB, Chardonnay, PN

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75
Q

Adelaide Hills Climate

A

cool to moderate maritime climate (temps vary with altitude and proximity to ocean)
*high diurnal range (acidity retention)
*rainfall 280-320mm, majority in winter and spring (disrupt fruit set)
*rainfall collected in dams for irrigation
*underground sources of water available too
*humidity levels high for Australia = risk of rot and fungal disease (most producers spray, trying to reduce)

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76
Q

Adelaide Hills Sub-regions

A
  1. Piccadilly Valley
  2. Lenswood
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77
Q

Adelaide Hills SB

A

64% of total harvested fruit weight 2019
*28% SB

intense ripe fruit (rathe than herbaceous notes of Marlborough), high acidity, medium alcohol

78
Q

Adelaide Hills Chardonnay

A

still and sparkling

ripe stone fruit flavors (intense sunlight), medium (+) to high acidity and medium body

*malo, oak maturation, and lees aging all common for texture, complexity

79
Q

Adelaide Hills PN

A

still and sparkling

medium (+) aciditym medium body, medium alcohol, red fruit
*range from delicate to floral to spicy, but firmer tannins than Victoria

80
Q

Adelaide Hills Shiraz

A

less widely planted

cooler = medium body with medium to high alcohol, high levels of fine tannins and spicy, peppery notes
warmer (north) = full body, fruity

81
Q

Adelaide Hills Experimental Grapes

A

Gruner, Blaufrankisch, Arneis, Fiano, Sangiovese, Nebbiolo

**organic and low-intervention winemaking - Basket Range area

82
Q

Clare Valley

A

80 miles north of Adelaide; northernmost part of Mount Lofty Ranges

**many small, family-owned vineyards
producers: Jim Barry, Wendouree

83
Q

Clare Valley Topography

A

300-500m
*shallow valley within series of ridges and hills that have valleys running between them
*slopes not particularly steep (mechanization possible)

various microclimates
*white grapes grown at higher altitude (more exposed slopes)
*red grapes grown on lower, warmer sites

84
Q

Clare Valley Climate

A

warm

hot summer temps tempered by cool afternoon breezes and nights (large diurnal range (slows ripening, maintains acidity))

rainfall mainly in winter, 250mm in growing season
*dams built to retain water for irrigation
*some producers choose to dry-farm for premium wines where low yields are viable and desired
*threat of fungal disease = low

intense sunlight at low latitude
*must protect Riesling from sunburn

85
Q

Clare Valley Riesling

A

35% of harvested fruit weight 2019

intense sunlight from low altitude = risk of sunburn
*canopy allowed to grow thickly on western side to provide shading from afternoon sun

highlights different soil types found in region
*typically dry with medium alcohol and trademark lime aromas, acidity levels higher than Eden Valley

Polish Hill slate = less aromatic, flintier style (neutral in youth, benefits from aging = honey and toast)
Watrvale limestone = more aromatic, floral style (can be drunk younger)

86
Q

Clare Valley Soils

A

Polish Hill - slate (low in fertility)
Watervale - limestone (more fertile)

87
Q

Clare Valley Red

A

+50% harvested fruit weight 2019

Shiraz, Cab Sauv

medium to medium (+) acidity and tannins, pronounced ripe black fruit with distinctive minty, eucalyptus characteristic

*some super-premium examples

88
Q

Fleurieu Zone

A

peninsula south of Adelaide, Gulf St. Vincent to north and Southern Ocean to the south

strong maritime influence with cool breezes tempering the warm, Mediterranean climate

high yielding grape production:
McLaren Vale
Langhorne Creek (Jacob’s Creek)

*smaller estates produces premium wines from lower-yielding vineyards

89
Q

McLaren Vale

A

20 miles south of Adelaide at northern end of peninsula, with Gulf St. Vincent to the west and Adelaide Hills to the east

large region: 7,200 ha
*great diversity of microclimates

late 19th century, Thomas Hardy & Sons exporting to UK; fortified wines in first half of 20th century, after WWII return to red still; 1970s full-bodies ripe Chardonnay and Semillon; 1985/1990 return to red

producers: Hardy’s, Mollydooker, Yangarra

90
Q

McLaren Vale Climate

A

warm to hot summers
*winds blowing in off the Gulf and down from Adelaide Hills moderate temps (also reduce disease risk)
*proximity to the sea

rainfall levels low during growing season (200mm)
*winters fairly wet

91
Q

McLaren Vale Topography

A

vineyards from sea level to 350m; most 50-250m

92
Q

McLaren Vale Soils

A

sand, loam, clay

north = poor soils with lower levels of nutrients
south = deeper, more fertile soils producing higher yields

93
Q

McLaren Vale Red

A

90% of harvest fruit weight in 2019
*inexpensive high volume to super-premium; both single varietal and blend

Shiraz +50%, Cabernet Sauvignon, Grenache

deep colored, full-bodied with high alcohol and pronounced dark fruit; spice character from oak
*hotter, lower sites = cooked/jammy fruit
*higher elevation = higher acidity and tannins

94
Q

Old Vine Grenache and Shiraz

A

old, dry-farmed bush-vine (significant stock even after vine pull scheme of 1980s)
*Blewitt Springs in north with sandy soils over clay (water retention)

old vine Grenache:
medium tannin and acidity, medium to medium (+) body, fresh red fruit, spice or herbal characteristics
*if any oak, old to avoid overwhelming the primary flavors
*premium priced

95
Q

McLaren Vale Other Varieties

A

Mediterranean varieties: Mourvedre, Sangiovese, Fiano
*retain acidity levels in warmer climate better than Chardonnay for example

96
Q

McLaren Vale Vineyard

A

large, planted and trellised for machine harvesting
*quality minded producers work with lower yields and hand-harvest
*hand harvesting necessary for bush vines or if whole bunch required for winemaking

fertile soils + vigorous nature of Grenache and Shiraz = excessive vigor (particularly after wet winter)
*careful vineyard management required

97
Q

Sustainable Winegrowing Australia

A

goal to improve quality and minimize environmental impacts in McLaren Vale
*sustainable water use: dams, boreholes, recycled wastewater from Adelaide

low disease pressure = ideal for organic/biodynamic viticulture

98
Q

Limestone Coast Zone

A

SE corner of Australia (apart from other regions)
*further south, cooler climate
*summer days are warm, sometimes hot, but sea breezes moderate temps and nights are cool
*wide diurnal range
*relatively flat; maritime influence extends inland

excellent wines:
Coonawarra
Mount Benson
Padthaway
Wrattonbully

99
Q

Coonawarra Climate

A

moderate maritime (similar to Bordeaux)
*slightly warmer and drier in growing season

*60 miles from coast but landscape is so flat, sea breezes reach inland
*cloud cover also moderates temps

rainfall low, 260mm during growing season
*rain and strong winds can affect flowering and fruit set
*frost risk (sprinklers)
*irrigation from underground aquifers (some dry-farming)

100
Q

Coonawarra Soil

A

terra rossa (red soil)
*free-draining iron rich loam averaging 50cm deep, over hard limestone base (roots struggle to penetrate to reach water)
*alkaline - restricts uptake of nutrients
*soft limestone under hard limestone retains water can be used for irrigation if required

**naturally controls vigor = lower yields of more concentrated grapes

terra rossa in narrow strip through center of Coonawarra = expensive land prices
*GI extends 5,000 ha
*includes some limestone and black/brown clay soils - retain more water = vigorous vines, higher yields, less concentrated grapes

101
Q

Coonawarra Cabernet

A

+50% plantings

medium to full body, medium alcohol, high levels of firm tannins, concentrated aromas of dark fruit (cassis, plum) with mint and eucalyptus
*matured in oak (spice)

102
Q

Coonawarra Shiraz

A

lighter-bodied than Barossa, concentrated blackberry characters and herbal, minty note
*sometimes blended with Cab Sauv

103
Q

Coonawarra Whites

A

13% of harvested fruit weight 2019

Chardonnay: ripe fruit (pear to pineapple)

Riesling: fruitier and lower in acidity than from elsewhere in South Australia

104
Q

Coonawarra Producers

A

Wynns, Katnook

105
Q

Coonawarra Vineyard

A

very isolated region, labor problem
*vineyard work mechanized
*more migrant labor being used allowing for summer pruning (green harvesting and leaf removal), hand-harvesting

106
Q

Victoria

A

6 smaller zones

  1. Port Phillip Zone - along southern coast around Melbourne (mainland’s coolest vineyards)
  2. Western Victoria Zone*
  3. Central Victoria Zone*
  4. North Eastern Victoria Zone*
    *influenced by Great Dividing Ranges
  5. North West Victoria Zone - along southern border of New South Wales, includes Murray-Darling (hottest)
  6. Gippsland - along east coast (experiences variable weather from north and west)
107
Q

Victoria production

A

3rd in terms of production
*includes high volume Murray-Darling Basin

**focused on quality over quantity; higher average wine prices

108
Q

Victoria - Phylloxera

A

export success to Europe; production declined to nothing in 1930s b/c of revival of European vineyards, economic depression, local preference for fortified wines
*phylloxera arrived late 1800s - devastated region - only 22 producers 1960s
*remains threat, number of outbreaks

Yarra Valley = ‘phylloxera infested zone’
Mornington Peninsula = ‘at risk’ - quarantine and biosecurity laws taken very seriously

*all new vineyards planted on phylloxera resistant rootstock; re-planting programs underway on older ones
*gives producers chance to evaluate best-suited varieties/clones for site

109
Q

Port Phillip Zone

A

area around Melbourne and Port Phillip Bay
*proximity to the sea moderates climate and cools growing season
*some altitude also cooling

**suitable for PN and Chardonnay

some sites warm enough for Cab Sauv, Shiraz

110
Q

Yarra Valley

A

Port Phillip Zone
*inland and north of Melbourne, 2,500 ha

producers: Mount Mary, Yarra Yering

111
Q

Yarra Valley Climate

A

cool to moderate maritime; considerable variation due to altitude
*50-350m

Upper Yarra Valley - cooler, high elevation sites in SE
Lower Yarra Valley - warmer, lower altitude sites in the NW

*frost risk on valley floor (cold air sinking from hills above)

annual rainfall 1,100 mm - wettest wine regions
*450-500 falls in growing season
*high humidity (fungal disease)

112
Q

Yarra Valley Soil

A

Lower Yarra Valley = loamy, clay soils
*low fertility and well-drained
*irrigation necessary

Upper Yarra Valley = volcanic soils
*deeper, more fertile
*dry-farming possible

113
Q

Yarra Valley Pinot Noir

A

black grapes 60% harvested fruit weight 2019
*PN +50% of that

light to medium body
*light from higher, cooler vineyards; whole bunch fermentation increasingly used to enhance perfumed fruity aromas (strawberry, red cherry, plum)
*medium from warmer sites (ripe fruit character)

**mix of old and new oak; increasingly larger barrels (500 L) and occasionally foudres over barriques

good to outstanding, mid to premium price

114
Q

Yarra Valley Chardonnay

A

+25% of plantings

aromas of white peach, grapefruit, melon
*first region to move away from dominant style of full body, oak, tropical fruit
*initially picking early, using old wood, avoiding malo
*happy medium: high acidity, more fruit (peach, grapefruit)

**both old and new oak for fermentation/maturation; growing preference for large barrels
**high degree of solids used in ferment to for wider range of flavors (smokey notes from reductive sulphur compounds)
**lees contact for texture
**malo still avoided

good to outstanding; mid to premium price

115
Q

Yarra Valley Shiraz + Cab Sauv

A

lower, warmer parts of region

Shiraz = medium body, fresh blackberry, raspberry, plum, spice (enhanced with whole bunch fermentation)

Cab Sauv = medium body, distinctive herbal notes; some overt oak; best with aging potential
*can be blended with Merlot

116
Q

Mornington Peninsula

A

Victoria: Port Phillip Zone: Mornington
SE of Melbourne, narrow peninsula with Port Phillip Bay on one side and Bass Strait on other
*920 ha vineyards

1970s producers see potential in region

*land prices high b/c of tourism activities (golf, holiday homes)
= small wineries and vineyards
*have cellar doors, restaurants or cafes on site to capitalize on direct-to-consumer sales

producers: Yabby Lake, Paringa

117
Q

Mornington Peninsula Climate

A

cool to moderate maritime
*often windy = cooling affect even with high sunshine hours (summer afternoon temps stay low)
*wind prevents frost even with cool spring temps
*wind reduces disease despite high humidity due to water proximity
*wind can inhibit flowering
*mild autumn extending growing season

**annual rainfall 320-390mm during growing season (less than Yarra Valley): falls mainly in winter and spring (potential threat at flowering and harvest)

118
Q

Mornington Peninsula Topography

A

flat

**Red Hill = ridge in center of peninsula provided microclimates
*250m
*named after red basalt

119
Q

Mornington Peninsula Soil

A

red basalt
*retains winter rainwater for growing season (no need to irrigate)
*fertile = vigor can be a problem (canopy management necessary)

away from Red Hill ridge soils are free-draining clay and sand = irrigation necessary

120
Q

Mornington Peninsula Trellising

A

Lyre system = manage vigor

121
Q

Mornington Peninsula Pinot Noir

A

50% harvested fruit weight 2019

Red Hill: light and perfumed reds fruits with medium (+) acidity

lower vineyards: intense and ripe with high tannins

**cold soaking typical to extract more color from skins
**whole bunch fermentation or stem inclusion may be used to add complexity and tannins
**French oak, portion new

122
Q

Mornington Peninsula Chardonnay

A

30% harvested fruit weight 2019

medium body, high acidity, medium alcohol, citrus, melon, peach

**most lees aging, oak maturation (only small proportion new)
**some malo

123
Q

Mornington Peninsula Other Varieties

A

Shiraz (similar to Yarra Valley); high quality

Pinot Gris

124
Q

Geelong

A

Victoria: Port Phillip Zone: Geelong
*included Bellarine Peninsula

phylloxera first discovered here
*vineyards not successfully established until 1960s
*today, 467 ha vineyards

producers: Paradise IV Wines, Wines by Farr

125
Q

Geelong Climate

A

cool maritime
*Port Phillip Bay and Bass Strait = moderating influence
*annual rainfall 500-600mm (lower than Yarra Valley); majority falls in winter/spring
*strong SW winds reduce humidity/disease pressure

126
Q

Geelong Cool Site - Grapes

A

Pinot Noir, Chardonnay - riper, more full body than Yarra Valley
*PN - ripe red and black cherry, medium soft tannins
*Chard - medium body, medium acid, peach and melon

127
Q

Geelong Warm Site - Grapes

A

Shiraz, Cab Sauv
*Shiraz - medium body, red and black fruit, spice, firm tannins

128
Q

Macedon Ranges

A

Victoria: Port Phillip Zone: Macedon Ranges

215 ha vineyards: 40 small quality-focused wineries

129
Q

Macedon Ranges Topography

A

part of Great Dividing Range
*altitudes from 300-800m

careful site selection necessary to reduce risk of frost, ensure ripening

130
Q

Macedon Ranges Climate

A

one of coolest climates in mainland Australia

131
Q

Macedon Ranges Soil

A

hillsides = shallow granitic sandy loams (naturally reduces yields)

lower slopes = deeper loams

132
Q

Macedon Ranges Grapes

A

Chardonnay + Pinot Noir = sparkling and still

Riesling - speciality, elegant
intense flavors of lemon, lime

Shiraz - distinctive black pepper
*needs warm vineyard site and relatively warm, sunny year to ripen fully

133
Q

Western Victoria Zone

A

Victoria: Western Victoria Zone
*stretches from Port Phillip Zone to border with South Australia

regions:
1. Grampians* (formerly Great Western, now subregion within it)
2. Pyrenees*
*named after ranges of hills on which they are situated; extensions of Great Dividing Range)
3. Henty - cool climate, elegant wines

134
Q

Grampians

A

Victoria: Western Victoria Zone: Grampians
80 miles inland
moderate climate
*altitude 240-440m - wide diurnal range
*slopes reduce risk of spring frost (lower slopes at risk)

**rainfall low, 250mm during growing season
**sandy, loamy soils retain water (no need for irrigation)
**some soil quite acidic = reduced vigor and yields (must be treated with lime)

135
Q

Pyrenees

A

Victoria: Western Victoria Zone: Pyrenees
east of Grampians
*relatively gentle slopes
*slightly lower and therefore warmer than Grampians
*climate and soil similar to Grampians

136
Q

Grampian and Pyrenees Shiraz

A

medium body, peppery and spicy notes
*higher cooler sites = fresh red fruits
*lower warmer sites = intense and concentrated black fruits (Pyrenees in particular)

producers: Mount Langi Ghiran (Grampians), Dalwhinnie (Pyrenees)

137
Q

Henty

A

Victoria: Western Victoria Zone: Henty
*coldest mainland region; far SE corner of Victoria
*influenced by cold Antarctic winds
*sea level to 460m altitude

Riesling = signature
high acidity, pronounced lemon and lime (become toasty with bottle age)

Chardonnay, Pinot Gris, PN, Shiraz, Cab Sauv
*fresh flavors, medium alcohol

138
Q

North East Victoria Zone

A

125 miles inland from Melbourne
*continental climate

warm, flat plains of Rutherglen - fortified, full bodied reds
cool upper King Valley in foothills of Great Dividing Range

Italian and Iberian varieties

139
Q

King Valley

A

Victoria: North East Victoria Zone: King Valley

*highest vineyards at 860m (among highest in Australia)
*1,400 ha vineyards

settled by Italian immigrants after WWII
*sparkling wines from Glera
*Pinot Grigio (labelled as such)
*Sangiovese
*Nebbiolo
*Barbera

140
Q

King Valley Climate

A

very cool temps
*temps moderated by altitude; rise considerably moving down the valley (250m)
*moderated by river
high rainfall levels (disease pressure)

141
Q

King Valley Soil

A

well-draining loams
*high fertility (vine vigor must be managed)

142
Q

King Valley Business

A

wines sold domestically
*some international recognition
*difficult to compete with Italy
*smaller production = more expensive prices than Italy

producers: Pizzini, de Bortoli

143
Q

Goulburn Valley

A

Victoria: Central VIctoria Zone: Goulburn Valley
*warm, flat plains = ripe, full-bodied reds
*whites from Viognier, Marsanne (long history), Roussanne

144
Q

Bendigo

A

Victoria: Central Victoria Zone: Bendigo
*warm, flat plains = ripe, full-bodied reds

145
Q

Upper Goulburn

A

Victoria: Central Victoria Zone: Upper Goulburn
*cooler region in foothills of Great Dividing Range *high quality whites
Chard, Riesling, SB

146
Q

Heathcote

A

Victoria: Central Victoria Zone: Heathcote
*narrow strip along side of Mount Carmel Range
*altitudes 160-320m

147
Q

Heathcote Climate

A

narrow strip along side of Mount Carmel Range
*altitudes 160-320m
*frost rarely a problem on hillsides

warm summer days moderated by:
*altitude at highest sites
*southerly winds funneled along slopes
*high diurnal shift (helps retain acidity, calling card of Heathcote Shiraz)

**rainfall 250mm during growing season

148
Q

Heathcote Soil

A

calcareous red soil of weathered greenstone
*retains water
*dry farming common (despite low rainfall)

149
Q

Heathcote Shiraz

A

black varieties +75% of harvested fruit weight 2019
Shiraz = 50%

medium (+) acidity, full body, high in alcohol, pronounced aromas of ripe dark black cherry and plum, sweet spices

producers: Jasper Hill, Heathcote Estate

150
Q

Gippsland Zone

A

Victoria: Gippsland Zone
*one of largest zones in Victoria
*unofficially divided into 5 regions:
1. East Gippsland
2. West Gippsland
3. South Gippsland

50 small and family owned wineries
*spread over coastal flats and hillside slopes

**climate = wet weather of tropical origin from north; 420-530mm rainfall in growing season

Chard, PN
Cab Sauv and Merlot (grown on warmer sheltered sites)

151
Q

New South Wales

A

east coast of Australia; heavily populated (Sydney)
*grown rapidly since 1980s: 2nd largest production

  1. sub-tropical climate with moderate to high temps, high humidity and erratic rainfall throughout year (north of Sydney)
    *Hunter Valley
  2. continental, hot and dry; protected from tropical weather systems by Great Dividing Range
    *Big Rivers Zone: Riverina
  3. continental, temps moderated by altitude
    *Central Ranges Zone
    *Southern New South Wales Zone
152
Q

Hunter Valley Zone

A

New South Wales: Hunter Valley Zone
*125 miles north of Sydney

contains one region: Hunter
*2,600 ha
*three sub-regions, but split unofficially into Upper and Lower

153
Q

Hunter Valley Climate

A

latitude 32-22 degrees S (low = intense sunlight)
*near tropical climate - hot, humid
*daytime temps exceed 86 degrees F (early start to ripening)
*nights relatively cool
*afternoon cloud cover
*no protection from late summer tropical storms (first region to start and finish harvest)

Lower Hunter
*closer to coast = sea breezes = slightly cooler

**rainfall 500mm during growing season
high humidity
*risk of fungal disease
*irrigation not required

154
Q

Hunter Valley Soil

A

sandy loams to call loams over clay base
*undulating hills at low altitudes

155
Q

Hunter Valley Semillon

A

dry, light body, high in acid, low in alcohol (10-11%abv)
*delicate citrus fruit and neutral in youth
*potential to age for decades (develops complex toast, honey, and hay)
*many not released until 5+ years in bottle

  1. grapes picked early
  2. gently pressed without skin contact (avoid extraction of phenolic compounds, ie. tannins)
  3. fermented at moderate temp in stainless
  4. bottled shortly after
  5. rarely see oak

producers: Tyrrell’s, Mount Pleasant

156
Q

Hunter Valley Shiraz

A

high quality

medium body, medium to high alcohol, red and black fruits, spicy
*matured in mainly large barrels and foudres (dominant oak flavors = unwanted)

157
Q

Central Ranges Zone

A

New South Wales: Central Ranges Zone

along western, inland side of Great Dividing Range, three regions (N to S):
1. Mudgee
2. Orange
3. Cowra

158
Q

Mudgee

A

New South Wales: Central Ranges Zone: Mudgee

harvest takes place a month after Hunter Valley Zone (even though adjacent)
*slightly lower elevation than Orange to the south = warmer; riper fruit character
*Shiraz and Cab Sauv dominate

159
Q

Orange

A

New South Wales: Central Ranges Zone: Mudgee

often labelled as ‘Orange Region’
*on slopes of Mount Canobolas (ancient volcano)
*600-900m +
*deep red volcanic basalt, yellow/brown clay loams and shallow gravels
*quite windy (prevent frost, disrupt fruit set

160
Q

Orange (Region) wines

A

black varieties =50% harvested fruit weight 2019
*Shiraz, Cab Sauv: medium body, medium alcohol
**lower, slightly lower slopes

*Chardonnay, SB, Pinot Gris
**cooler, higher vineyards

producers: Ross Hill, Tamburlaine

161
Q

Cowra

A

slightly lower elevation than Orange to the north
*warmer; riper fruit character
*Chardonnay dominant

162
Q

Southern New South Wales Zone

A

broad inland area; sheltered from maritime influence by range of hills and Snowy Mountains
*continental climate
*altitude provides cooling influence

four regions, but Canberra District most important
*two vineyards administratively in Australian Capital Territory (ACT); rest New South Wales
others: Hilltops, Tumbarumba

163
Q

Canberra District

A

continental climate; warm days, cool nights
*500-850 m altitude (diurnal shift)
*altitude provides high intensity sunlight for ripening
*site selection crucial (frost in winter/spring)
*irrigation necessary (dry summers)

164
Q

Canberra District Shiraz

A

*warm daytime temps + intense sunlight + wide diurnal shift = deep color, ripe black cherry, high ripe tannins, high acidity

*blending with Viognier common

producers: Clonakilla, Ravensworth

165
Q

Canberra District Riesling

A

dry, high acid, delicate floral and citrus

166
Q

Hilltops

A

Southern New South Wales: Hilltops

continental, warm sunny days with much cooler nights
*range of altitudes

Shiraz, Cab Sauv, Chardonnay

167
Q

Tumbarumba

A

Southern New South Wales: Tumbarumba

continental, warm sunny days with much cooler nights (slightly cooler than Hilltops)
*range of altitudes

Pinot and Chard for sparkling wines

168
Q

Tasmania

A

island state 150 miles south of Australian mainland, separated by Bass Strait

1,700 ha, contributes less than 1% of Australia’s total wine production
*key in premium market
*strong domestic market/little export
*tourists: significant sales direct to consumer via cellar door

reputation for sparkling; 2/3 still

producers: Tolpuddle, Tamar Range

169
Q

Tasmania Climate

A

cool, maritime
*southerly latitude 41-43 degrees S (cool)
*westerly winds from Southern Ocean (cool)
*winds bring high levels of rainfall (mostly falls on west coast; vineyards on east coast)
*350mm in north and west (humidity)
*spring frost risk (frost fans/sprinklers)

sheltered areas (mountains):
*Coal River Valley
*Tamar Valley
*Piper’s River

vineyards face north and east to maximize sunlight

170
Q

Tasmania Grapes

A

Pinot Noir (42%)
Chardonnay (28%)

*sparkling and still
PN - light to medium body, medium (+) to high acidity, medium alcohol, strawberry, cherry
Chardonnay - medium body, medium alcohol, apple, white peach, pear; natural high acidity (full malo)

**barrel fermentation for texture; oak-aged (old or small % new)

warmer sites = riper, more intense style

other varieties well-matched to cool climate = SB, Riesling, Pinot Gris, Merlot, Cab Sauv, Shiraz (only on warmer sites)

171
Q

Western Australia

A

1,200 miles from Adelaide
*mostly too hot for viticulture
*Greater Perth Zone: Swan Valley = hottest; high yields of extremely ripe grapes for inexpensive and fortified wines
*1990s - cooler SW corner temps moderating by altitude and ocean

production only 3%; focus on premium

172
Q

South West Australia Zone

A

six regions
*Margaret River and Great Southern = most important on export market

173
Q

Margaret River

A

South West Australia Zone: Margaret River

peninsula far SW corner; surrounded by water on three sides (Indian Ocean N; Southern Ocean S)

5,700 ha

producers: Leeuwin, Moss Wood

174
Q

Margaret River Climate

A

latitude 34 degrees S
*oceans needed to moderate temps (days still warm)
*Indian Ocean = warm; less diurnal shift = grapes ripen longer each day = ripe fruit character

*annual rainfall high: +1,000mm (mostly in winter)
*rain during growing season 275mm

175
Q

Margaret River Topography and Soil

A

gentle hills, valleys
*40-90 m
*low ridge down center provides shelter to the east = slightly warmer
*fast-draining gravelly soils with low fertility (irrigation necessary from dams holding water rainfall); vigor naturally moderated

176
Q

Margaret River Cab Sauv

A

20% harvested fruit weight 2019

*often blended with Merlot
medium (+) acid, medium (+) to full body, high ripe tannins, blackberry, blackcurrant, spice

Bordeaux style; matured in French oak, some or all new

177
Q

Margaret River Chardonnay

A

naturally high in acid, medium (+) to full body, concentrated stone fruit aromas
*malo blocked to retain acidity (except in very cool years)
*well-suited to barrel fermentation and aging (usually French, some or all new)
*lees contact

178
Q

Margaret River SB/Semillon

A

blended with Semillon (either as lead)

high acid, grassy, herbaceous aromas and gooseberry to tropical fruit
*fermented stainless to retain primary
*premium wines part or all fermented in barrel to add weight, texture, depth

179
Q

Great Southern

A

South West Australia Zone: Great Southern
*90 miles east of Margaret River

five subregions:
1. Albany (coast; maritime climate)
2. Denmark (coast; altitude in north)
3. Mount Barker (altitude, 300m)
4. Porongurup (altitude, 300m)
5. Frankland RIver (altitude; continental with wide diurnal range)

180
Q

Great Southern Climate

A

*coast and inland hills
*maritime influence reaches far inland

Albany, Denmark = maritime, rainfall 350mm
Frankland River = continental with wide diurnal shift; rainfall 220mm

*many vineyards dry-farmed (except Frankland River)
*irrigation difficult in low-lying areas due to high salinity levels in soil (water pumped in from elsewhere)

181
Q

Great Southern Shiraz

A

30% of 55% harvested black fruit weight 2019

*planted in warmer regions: Mount Barker and Frankland River

high acid and tannin, medium to full body, fresh blackberry, cherry, herbal, peppery, spicy
*whole bunch fermentation to enhance fruit and floral

producers: Larry Cherubino, Howard Park

182
Q

Great Southern Cab Sauv

A

warmer Mount Barker and warmest parts of Denmark
*intense, powerful blackcurrant, herb

cooler Porongurup
*elegant, medium body, savory

183
Q

Great Southern Riesling

A

flagship white ( but significantly less plantings than SB and Chardonnay)

high acidity, lime, floral

Porongurup: light body, but toast and stone with age

184
Q

Great Southern SB

A

single varietal (unlike Margaret River)

Albany and Denmark:
high aromatics with green, herbaceous, gooseberry

185
Q

Small Producers

A

2018: 2,250 wineries (down from 2,500+ in the early 2010s)
*small wineries become growers only
*many wineries rely on contract winemakers

80% of wineries crushed 250 tonnes or less in 2018
*12 largest producers crushed +20,000 tonnes

186
Q

Large Companies

A

five main companies with 87% of exports:
1. Accolade Wines
2. Casella Family Brands
3. Teasury Wine Estates
4. Pernod-Ricard
5. Australian Vintage

187
Q

Wine Australia

A

government authority that funds and coordinates research and development
*partially funded by levy on grape growers
*controls exports of wine
*promotes and markets Australian wine

goal: increase competitiveness, awareness and faulty image of Australian wines

188
Q

Australia Exports

A

1980s = 0
today = 5th (7 - 8.6 m hL = 2/3 annual production)

top 5 markets for volume sales:
1. UK
2. China* fastest growing (leads in sale value)
3. USA
4. Canada
5. Germany

189
Q

China-Australia Free Trade Agreement

A

reduced tariffs, allows exporters to ship direct to mainland China instead of Hong Kong
*dramatic drop in 2020: China imposes high tariffs on Australian wine as part of trade dispute

190
Q

Domestic Sales

A

Cellar door = very important to small winery
*2/3 of wineries; 50% South Australia (home of largest wineries), 70-80% New South Wales, Victoria, Tasmania, Western Australia

Wine tourism = well-established
*benefit of increased margins and immediate payments of direct-to-consumer sales
*particularly successful when adjacent to big city: Sydney, Adelaide, Melbourne

producer websites have options for online sales

less common varieties very popular domestically
*hard to export (high prices (small production) compared to native countries)

WSET D3 (7 decks)

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