Wine Abroad: Australia

Australia is the sixth largest wine producer in the world and the fourth largest exporter. The laid-back nature of Australians permeates its wine scene, from its coastal surf culture to its simple approach to fresh, local and organic cuisine.

Yet Australians take their viticulture seriously. They are technological leaders in the industry and have promoted the use of screw caps more than any other country. The country’s abundant sunshine yields robust, full-flavored, high-octane wines.

Today, the country boasts 60 wine regions, but there are 10, including South Australia’s Barossa Valley and McLaren Vale (these regions compete for the title of best Shiraz producer) that draw the most attention for their diversity. The Clare Valley is home to award-winning Riesling and Cabernet Sauvignon while the Hunter Valley, Australia’s oldest wine region, boasts a reputation for making age-worthy Semillons.

The Yarra Valley in Victoria is recognized as one of the world’s best cool climate regions for white wine production: Chardonnay, Marsanne and Semillon all thrive there. The next big thing for the Aussies is sparkling wine from Tasmania, where the cool maritime climate produces bubbly with excellent acidity. 

Suggested producers: Penfolds, Clarendon Hills, Grosset, Mollydooker.