While South Australia and Western Australia garner more attention, wine lovers should not dismiss other regions, especially the vast South Eastern GI, which covers the entire southeastern third of the continent. This massive super zone includes New South Wales, Victoria, Tasmania, the Capital Territory and certain southeastern sections of Queensland and South Australia – basically, every state on the continent with the exception of Western Australia. By implementing this classification, wine producers can source the grapes they need among all these districts in order to retain product continuity and regional reputation.
Born out of the need to support new populations of gold miners, the state of Victoria’s wine industry came about during the region’s farming surge. Now a well-regarded wine producing region, Victoria, based in Australia’s southeastern edge, enjoys the freshest and coolest climate on the continent. As a result, it is able to sustain the temperamental Pinot Noir as well as Chardonnay, and has had great success in cultivating northern Italian varietals such as Sangiovese and Barbera, especially in the Yarra Valley. The valley’s comfortably cool climate facilitates a long ripening period beneficial to Cabernet Sauvignon and Shiraz as well, yielding wines of complexity, elegance and depth.
Further south lies Victoria’s Heathcote region. Greatly impacted by the presence of the Mt. Camel mountains, the area is able to maintain a consistently cool environment even in summer. Shiraz and Cabernet Sauvignon dominant Heathcote, as its mineral-rich soil delivers the varietals the perfect foundation in which to flourish.
Tasmania
Situated more southerly than any other Australian wine region, Tasmania features a much cooler climate than many of its South Eastern GI rivals. Temperatures allow the region to successfully grow varietals such as Pinot Noir and Chardonnay as well as Sauvignon Blanc, Riesling, Pinot Gris and Cabernet Sauvignon. As a result, Tasmanian wines are a bit more distinctive than some of Australia’s other offerings. Having more in common with those from New Zealand, the wines consistently deliver on flavor, character and vibrancy. Alongside its elegant Pinot Noir and Chardonnay, Tasmania is also known for producing some of Australia’s finest sparkling wines.
Perhaps due to its location, Tasmania has been overlooked by the wine community for quite some time. However, this is rapidly changing as the region’s wines become more visible and popular. In fact, in the last fifteen years alone, Tasmania wines have experienced a growth in production of over 300%, clearly attributable to its newfound reputation.
New South Wales
While New South Wales, based in the southeastern quarter of the continent, is not currently a renowned wine producing region, it may soon become one. During the 1970s, the state’s wine production was dim. Over the last fifty years, however, it has managed to increase production over 70%.
The most important wine GI in New South Wales is the Hunter Valley, commonly called Hunter. Hunter has the distinction of being the first place where Chardonnay, Australia’s white of choice, was planted. It is also where James Busby, considered the father of Australia’s wine industry, made his mark in the 19th century by planting the continent’s first European wine cuttings from France and Spain. These same cuttings served as the origin of many of Australia’s current and best quality vines. Hunter’s most celebrated wine is Hunter Semillon, a dry white unique to the area challenged only by its equally desirable Chardonnay.
