Australian wine-growing is quite typical of the New World scene with huge vineyards spread across enormous territories between South Australia (Barossa and Coonawarra),
Victoria (Yarra), and New South Wales (Hunter), plus hi-tech equipment and methodology and staggering yields. Despite all this Australia is not anywhere near the output of wine-producing countries like Italy, France, and Spain. A large proportion of the potential harvest is destroyed by natural hazards such as hail, rain, extreme heat, fire, kangaroos, foxes, crows, and greybacked silvereyes.
Considerable government support has been invested developing and extending the local wine industry. Up to the 1970s the most popular wines were mainly sweet Rieslings. The plantings of Riesling have been decimated since the arrival of Chardonnay vines, because the wines from these are more successful in the export market.
Chardonnay is now the most widely planted grape variety but Shiraz is also gaining ground too. Besides these there are also a number of other varieties which are new to Australia that are gaining popularity.
Hence in addition to new plantings of Shiraz, Cabernet Sauvignon, Cabernet Franc, Malbec, Merlot, Pinot Noir, and Ruby Cabernet (Cabernet and Cinsaut), increasing numbers of Sangiovese and Barbera vines are also being planted. The white grape that surprises everyone and is gaining popularity at the expense of Chardonnay, Semillon, Riesling, Sauvignon Blanc, Chenin Blanc, Colombard, Muscadelle, and Traminer is the Verdelho.
Australian wine-makers are often accused of putting more emphasis on the variety of grape than on the aspects related to terroir. The criticism is not entirely justified because each wine is a combination of factors: the grape variety, soil, climate, and of course the underground water.
Australian winemakers can guarantee their customers constant quality by blending together wines from different areas. This can compensate year in year out for the vagaries of the Australian climate. The result is a superb wine with a distinctive character. Australian wines are almost always produced from a number of vineyards. It is possible for 'single vineyard' wines to be made in Australia, but given the enormous size of many of them, this would lack credibility while also adding unnecessary costs and uncertainty. This would also be contrary to the 'flavour for dollar' policy that has made Australian wines world famous. A 'single vineyard' wine would vary in quality from year to year and this is not what today's consumers want.
It is often essential in Australia to irrigate the vines. This is strictly forbidden in most European countries, even during the most extreme periods of dry weather. New World wine countries though regard irrigation as a perfectly natural occurrence. Their systems are so well refined that the vines can be drip fed at whatever height is required. Spray equipment is installed on both sides of the vines but it is also possible to spray from just one side. This gives the vine a contrasting signal so that the leaves absorb water rather than the grapes in order to maintain a good balance between sun and moisture.
The technique by which the skins are left in contact to extract the maximum possible aromatic and flavour substances in the juice (maceration pelliculaire), is only used in poor years in Australia. The grapes normally have more than adequate aromatic and flavour substances in them as a result of the good sun/moisture balance.
The malolactic fermentation with lactic acids that is used in Europe is only partially used here. Australian wines do not by nature have high levels of acidity, so that it makes no sense, nor is it desirable for a complete malolactic fermentation to take place. The sun also has a beneficial effect on the growth of the vines. Australian winemakers rarely need to add fertilizer to the soil. Those in favour of organic winemaking do not need to ring any alarm bells here as they do in Europe.
Australian wine-makers ideas about cask maturing in wood are also different. In order to provide plenty of flavour at a price they have used wood chips to give cheaper wines a characteristic 'oaked' taste. This is a thing of the past though for today the best Australian companies use huge tanks in which a sort of giant wheel constantly agitates the young wine.
This gives the wine regular contact with large oak planks that can be pushed into the tank through special apertures. The length of time that the wine spends in these tanks is determined by the desired strength of the taste of oak required. The eventual result has much greater finesse than the use of oak chips.
|High-technology therefore can also have its good sides. In this way the top wines are still matured in oak casks, while cheaper ones acquire their oak taste more quickly and efficiently. This system is also more environmentally friendly and considerably reduces the number of oak trees that need to be felled.|