Grapes of Australia
Red
Barbera
Of the Italian varieties, Sangiovese and Barbera have had the most success in Australia. Barbera is perhaps the most suited to the country with its full-on plummy fruitiness and it is evidently at home in hot temperatures.
Cabernet Franc
Cabernet Franc is mostly included in blends with big brother Cabernet Sauvignon or Merlot. This is a shame, because in its own right it’s full of wild-strawberry and cherry fruitiness – slightly lighter in style than Shiraz but no less of a wine and great for drinking in warmer weather!
Cabernet Sauvignon
Probably the world's most famous red grape variety. Originated from Bordeaux and has been present in Australia since 1832.
Wherever it has been planted the resulting wine has developed its own identity yet it is always recognisable. Although it will vary in intensity the aroma will always be dominated by berry characteristics in the classic wines and the tannins will be firm or textured and soften with age. Cabernet Sauvignon is high in acid and tannin and remains fresh for many years. It can be earthy and display strong blackcurrant flavours. The naturally high tannin and inherent complexity mean all Cabernet Sauvignons will improve with age.
Coonawarra, with its prized 'terra rossa' soils, Margaret River, Mount Barker (Great Southern) and Yarra Valley regions are considered the premium Cabernet Sauvignon areas in Australia.
Cabernet Sauvignon Blends
Australia produces it's own unique style of Cabernet Sauvignon blend styles, unlike any others found throughout the world, with Shiraz. The fleshy Shiraz fruit weaves itself into the Cabernet's framework, producing a wine with fabulous structure and flavour.
Alternatively there is the classic Bordeaux blends (Merlot, Cabernet Franc, Malbec etc) adding more complexity and lessening any harshness of the tannins.
There's always one thing about Cabernet Sauvignon blends: the quality and character of Cabernet Sauvignon shines through.
Grenache
Originates from Spain (known as Garnacha). This grape generally produces soft, velvety, high alcohol wines with sweet, ripe blackberry flavour. Old-vine versions are prized in South Australia.
Merlot
The other main grape in Bordeaux, used for blending with Cabernet Sauvignon. This grape produces wines with soft, rich and velvety texture, with very ripe fruit flavour that are low in tannins.
Mourvedre
Mourvedre (or Mataro) was another grape used in Australia’s bulk wines during the 1960s. Mourvedre has since been rediscovered for its fabulously rich, spicy old-vine/bush-vine wines. The Barossa Valley has some wonderful examples of this variety which should be treasured for their history and for their spice and liquorice concentration.
Other Reds
Red grape varieties and blend styles other than the ones mentioned.
Pinot Noir
The famous grape of Burgundy. The classic style is medium colour, with fragrant berry, violet and gamey-earthy aromas, and soft, full sweet berry flavours, with velvety tannins.
This variety is most suited to a long cool growing season that are found in southern Victoria (noteable Yarra Valley), Adelaide Hills of South Australia, and southern regions of Western Australia.
Sangiovese
The leading grape variety of Italy. These wines tend to be relatively high in acidity. A youthfull wine is likely to display strong black berry and faint floral aromas, and rich spicy berry flavours with firm tannins. As it ages it will probably display sweet spice and licorice, meaty game, white pepper, earth characteristics.
Shiraz
flourish in a range of climates. In the warm to hot climates you can expect extremely intense aromatic, rich, full bodied wines, with hugh fruit (almost sweet) and chocolately tasting. In the more moderate/cooler climates you're more likely to find structured Shiraz wines with black cherry, pepper and spice characters rather than the chocolate and fruit styles found in warmer climates.
Shiraz Blends
Blend Australia's finest fleshy fruity grape variety with other grape varieties results in some wonderful wines.
Tempranillo
Tempranillo is known for its sweet, plumy berry flavours that are balanced by savoury, dry tannins. Originally from Spain this grape is adapting well to new homes in Australia. In cool regions Tempranillo can be 'spicy' while warmer regions bring out sweeter fruity flavours but stronger tannins too.
Zinfandel
Zinfandel is a thin-skinned grape that performs best in warm, dry conditions. In Australia the Cape Mentelle winery in Western Australia's Margaret River region has played ambassador to the grape producing dense, high alcohol wines with intense flavours that have developed a cult status. However other Australians are now using the grape to produce lighter, spicy wines that can, in the Californian fashion, be savoured much younger.
White
Chardonnay
Australia's most widely planted white grape variety. The heavily oaked styles of the earlier nineties are now being replaced with styles emphasising the regional fruit and greater complexity. The cooler climate regions producing styles of great elegance and finesse.
Chenin Blanc
Chenin Blanc is a favourite with growers over in Western Australia with the Swan Valley and the Peel regions particularly well suited. It’s appley flavours and crisp acidity can fare well in hands of the right winemaker – or after a few years in the right cellar.
Colombard
Although often blended with Chardonnay and sometimes Sauvignon Blanc, on its own Colombard produces a full-bodied wine with good acidity.
Regionally examples to seek out include Adelaide Plains and Murray Darling. It is a grape variety that generally does better in warmer climates.
Gewurztraminer
Growers are in two minds about Gewurztraminer, do we or don’t we? Try out some of the versions from Clare Valley, Great Southern or Tasmania and you’ll agree they definitely should.
Spicy lychee, Turkish delight and floral flavour predominate; add to this Gewurztraminer’s distinctive rich mouth texture, and you have the ideal wine compliment for the spicy flavours of Thai, Chinese and even Indian cuisine.
Marsanne
Although much-admired in the Rhône wines of southern France, Marsanne is a variety that only really received its fully due praise in Australia.
It is particularly good in the Goulburn and Yarra Valleys (Victoria). Basically, it’s like Chardonnay and Semillon but more so. More honeyed, more peachy, more spicy and there’s just a little more lemony acidity, too, which saves this grape from luscious overkill. As with its cousins from the Rhone, you won’t see too many of these wines around but if you spot a bottle, grab it, it’ll be worth trying.
Muscat
In Australia, as elsewhere, this variety’s greatest triumph is with its sweet wines.
Grown in the Rutherglen district of Victoria, fully ripened grapes are harvested, then are partially fermented and (traditionally) left to mature in barrels. The result? Heaven! Dessert wine of almost ambrosial concentration and never without a tingling tang of acidity to balance it.
The Muscats from north-east Victoria are truly one of Australia’s “gifts” to the word of wine.
Other Whites
White grape varieties and blend styles other than the ones mentioned.
Pinot Gris/Pinot Grigio
Australian Pinot Grigio/Pinot Gris is another fairly recent arrival that is starting to develop a strong following worldwide. This should be no surprise, as its Alsace cousin, Riesling, has been an Aussie star for several decades.
It comes in two main styles, each equally fashionable: fresh, crisp, unwooded and simple (ideal for hot summer day drinking), and later-picked spicier, richer wine (delicately buttery) which keeps a treat in the cellar.
Victoria’s Mornington Peninsula and Great Western regions and the State of Tasmania all produce stunning examples of this now popular variety.
Riesling
Possible one of the greatest white grape varieties in the world. It can make outstanding wines with power, flavour, elegance, and has the ability to age. The range of styles vary from the light and crisp to rich sweet desert wines.
Sauvignon / Semillon Blends
Sauvignon Blanc is often blended with Semillon which creates a perfect partnership and fuller palate style. Particularly good from Margaret River region.
Sauvignon Blanc
Originating from the Loire Valley in France, this grape produces distinct crisp and dry styled wines. The characteristics typically citrus fruits, gooseberry, passion fruit. This grape is best for cooler climates, the Adelaide Hills being a premier region.
Semillon
A great varietal from Australia, certainly one to experience. The Hunter Valley is premier region for this grape, especially it's potential to age gracefully - when young expect unique minerally, lemony, crisp style, and with age develop into nutty, honeyed wine with complexity and depth.
Verdelho
Originating from Madeira, Portugal, Verdelho is one of Australia's niche white grape varieties. It produces generously flavoured style wines, reminiscent of tropical fruits, balanced and crisp acidity.
Verdelho is a variety that evokes a fantastic array of drinking possibilities due to its stunning versatility. Verdelho’s luscious, generous and vibrant flavour renders it perfectly compatible to a myriad of cuisines and occasions. Verdelho was considered so well suited to the Australian climate that it was among the first whites to be imported (c. 1825). Australia is now said to produce some of the world’s better examples of this variety.
Viognier
Acclaimed for the stunning whites it makes in the Rhône, this grape is set for more success in Australia than it’s ever received so far.
Truth is, it’s tricky to grow, however, in Victoria’s Mornington Peninsula and the Eden Valley and McLaren Vale of South Australia, several vineyards have certainly cracked it. Like Chardonnay, Australian Viognier is also great when matured or fermented in oak barrels.
