In this section of Winery Heathcote, I will attempt to trace the history of Australian wine. I feel that when we gain a better understanding of where our wine comes from and where it all started, we will be able to appreciate it better. Although Australian wine is in great demand all over the world, especially in the United Kingdom and the United States, domestic consumption is decreasing by 2% every year.
The first grape vine cuttings in Australia are said to have been brought by Governor Arthur Philips in 1788 to New South Wales, which was then a brand new British penal colony. These cuttings were taken from South Africa when he was sailing to Australia from Portsmouth. But his attempts at viticulture failed due to lack of understanding climactic differences.
Slowly, newcomers to the colony figured out how to grow the grapes according to the Australian weather and soon started producing excellent wines. In the early to mid nineteenth century, French and Spanish grape cuttings were introduced by James Busby, widely known as the father of the Australian Wine Industry, who managed to produce some really good wines both in Australia and New Zealand.
Within a decade, Australian wine makers started getting noticed in the international wine arena and their wines began winning awards. They discovered that the perfect grapes for the Australian climate were the Semillon, Riesling, Chardonnay, Cabernet Sauvignon, and Sauvignon Blanc. Australia was producing nearly 90,000 litres of wine annually by the mid 1820s.
The Australian wine making industry made huge strides in the late 1800s and their wine quality improved dramatically. Soon Australian wine was winning at international competitions and the global demand for Australian wine grew exponentially.
Then Australian wine production was struck down for a long time by the Phylloxera Epidemic that completely destroyed vineyards mainly in the state of Victoria. And it was only in the mid 1970s that serious wine making resumed again and Australians once again started producing world class wines. It now has more than 26 different wine regions and more than a thousand wineries in the country.
Australia exports more than 40 million litres of unfortified dry wines each year and interestingly, old world wine producing countries like Italy and France began importing Australian wines. Australia is now the 4th largest wine exporter in the world and the wine industry plays a big role in the Australian economy providing employment and income through wine tourism.
Australia’s most famous wine is the Shiraz (originally called Syrah in other wine growing regions) although it is quite popular for its Chardonnay, Merlot, and Cabernet. The Shiraz needs several years to mature and it is made from the Shiraz grape, which is deep purple in colour. ‘Shiraz’ comes from a city of that name where wine making originated several thousands of years ago.
The Shiraz grape is also combined with other grapes to produce a fuller and richer texture of wine too. The Shiraz wines exude very strong aromas and flavours and it can alter based on the type of soil and weather. It is said to be at its best when grown on the Cambrian soil of Heathcote.
Shiraz wines are best drunk within five years of bottling for the best effect. It is very intense with a velvety texture and brings to mind cedar and raspberry. These wines go well with any kind of meal and tastes best with meat dishes made of lamb, beef, or duck.
Australia is constantly honing its viticulture skills and investing in extensive research and development. New South Wales, Victoria, and South Australia produce nearly 98% of the grapes in Australia. The flavour, the rich texture, and the balance of the Australian Shiraz are said to be unmatched in the world.
