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Best of Australia |
| Wines
of Australia |
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  Australia's
wine industry dates back to the first European settlement in 1788. The
first commercial wine producers were pastoralists John and Elizabeth Macarthur
producing 90,000 liters vintage in 1827 from their Sydney farm. The Hunter
Valley wine region was established in the 1830s by Scot James Busby and
by 1859 New South Wales, Victoria, South Australia, Tasmania, Western
Australia, and Queensland all had vineyards. A tremendous surge of quality
and quantity was experienced in the 1970s when the country produced from
53 million liters in 1960 to 500 million liters today. Australian wines
are now known worldwide for their high quality.
Western Australia's
most notable wines are Cabernet Sauvignon reds, Chardonnay, Semillon,
Chenin Blanc, and Verdelho whites. Queensland products include the Cabernet
Sauvignon, Shiraz, Pinot Noir and Merlot reds, Semillon, Chardonnay, Marsanne
and Sauvignon Blanc whites. The most distinguished varieties in New South
Wales are Semillon and Chardonnay whites, Shiraz and Cabernet Sauvignon
reds. South Australia's produces Grenache and Merlot reds and Riesling
and Frontignac whites while Victoria is particularly known for its Marsanne.
Winemakers
use stainless steel and temperature control to retain flavor and purity
and to maintain consistency. Imported American and European oak is used
for dry reds and some dry whites for maturation. Australia's vintage occurs
between January and May each year.
Hunter Valley
Wine Country, where the wine of Australia first started, is just two hours'
drive north of Sydney Harbour Bridge. Here you can taste the new season's
wine at one of the Wine Country's 60 wineries, boasting a staggering range
of delicious varieties and styles.
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