Victorian wine

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Victoria.

Victorian wine is wine made in the Australian state of Victoria. With over 600 wineries, Victoria has more wine producers than any other Australian wine-producing state but ranks third in overall wine production due to the lack of a mass bulk wine-producing area like South Australia's Riverland and New South Wales's Riverina. Viticulture has existed in Victoria since the 19th century and experienced a high point in the 1890s when the region produced more than half of all wine produced in Australia. The phylloxera epidemic that soon followed took a hard toll on the Victoria wine industry which did not fully recover till the 1950s. Today winemaking is spread out across the state and features premier wine regions such as Heathcote, Rutherglen and the Yarra Valley. Single varietal wines produced in the region include the Australian mainstays of Shiraz and Chardonnay as well as the more obscure Viognier, Pinot noir, Graciano and Tannat. The style of wine ranges from full body red wine to Madeira-like fortified wines such as Liqueur Muscat.[1]

History[edit]

A Victorian Sauvignon blanc.

Some of the earliest commercial plantings in Victoria were near Yering and established by Hubert de Castella, a Swiss immigrant who came to the region in 1854. The devastation of France's vineyards by the phylloxera louse opened up an opportunity for the British wine market with traditionally heavily favored French wine. Castella was very ambitious and laid out his plans for Victoria to produce enough wine to supply all of England's needs in his treatises John Bull's vineyard. Unfortunately before Castella's grand plan could be fully realized, phylloxera made its own way to Australia and the viticultural setback was compounded with the development of a domestic temperance movement as well as economic uncertainty and labor shortages during the first World War.[1]

Early in Victoria's wine history, most of the wine industry was settled in the cool southern coastal regions around Melbourne. At the turn of the 20th century, focus began to move to the warmer northeastern zone around Rutherglen. The region began to establish a reputation for its sweet, fortified wines made from late harvest grapes that are shriveled to near raisins and then spend several months (or years) aging in oak barrels stored inside a hot tin shed that acts like an oven. The unique nature of these Liqueur Muscat and Liqueur Tokay helped sustain this part of the Victoria wine industry till the country wide wine renaissance of the 1950-1960s.[1]

Wine regions[edit]

Victoria's wine zones.

Since the 1960s, Australia's labeling laws have centered on an appellation system that distinguishes the geographic origins of the grape. Under these laws at least 85% of the grapes must be from the region that is designated on the wine label. In the late 1990s more definitive boundaries were established that divided Australia up into Geographic Indications (GI) known as zones, regions and subregions.[2] The wine zones of Victoria are Central Victoria, North East Victoria, North West Victoria, Western Victoria, Port Phillip and Gippsland.[1]

Gippsland is one of the newest and least developed wine regions in Victoria. Serious planting did not begin till the late 1970s. Located to the east of the Mornington Peninsula, the region is current dominated with Pinot noir and Chardonnay plantings.[3] Sparkling wine has shown some potential here with the Chardonnay and Pinot noir grapes showing a bit of spiciness that adds complexity to the wine.[4]

Central Victoria[edit]

An Australian Shiraz-Viognier made in Victoria through a collaboration with Terlato and Chapoutier.
  • Goulburn Valley, with its sub region Nagambie Lakes, is the oldest continuously producing Victorian wine region and has been producing Shiraz, most notably at Tahbilk, since 1860. Marsanne, Cabernet Sauvignon and Chardonnay are also widely planted.[1]

North East Victoria[edit]

  • Glenrowan & Rutherglen are known for their full-bodied red wines made from Shiraz and Durif as well as their sweet fortified wines. The continental climate of the area is marked by very warm summers and moderate evenings.[1] Rainfall is very low and spring frost pose a viticultural hazard. Closer to Mount Buffalo, the vineyards located in nearby Ovens Valley receive more rainfall and cooler temperatures. The first record of plantings in this area date to 1851 and by the 1870s, this was Australia's largest wine producing area.[4]

North West Victoria[edit]

The North West Victoria zone is the most similar Victorian wine region to South Australia's Riverland in that generous irrigation sources provides for high yielding production. Lindemans Bin 65 Chardonnay was first produced in this region, and it produces some of the grapes for Yellow Tail.[1]

Western Victoria[edit]

The geography of Western Victoria covers flat pastures and granite escarpment. With low annual rainfall, the area relies heavily on irrigation. Springtime frost is a significant viticulture hazard as is ripening during the cool summers. Winters are normally cold and wet. The far southwest of the west has more of a maritime climate.[4]

  • Grampians, with its sub region Great Western, is generally a cooler climate red wine producing region known for jucy berry fruit Shiraz and Cabernets with distinctive eucalyptus and spice.[1] The area has experienced some success with Riesling and sweet sparkling wine.[3]
  • Henty has a cooler climate than the Grampians and produces more white wines and a little Pinot noir. The main varieties are Chardonnay, Riesling, Semillon, and Sauvignon blanc.[1]
  • Pyrenees is known for its Shiraz and Cabernet Sauvignon that are similar to the wines produces in Heathcote and Bendigo.[1] Sauvignon blanc from this region has a distinctive flinty dryness that is found underneath layers of tropical fruits. Sangiovese, Viognier and Pinot gris have started to expand plantings.[4]

Port Phillip[edit]

The Port Phillip zone includes the five regions clustered around Melbourne. The climate of this more closely resembles Bordeaux than in other Australia wine regions yet it is more thoroughly planted with Burgundy wine varieties like a Pinot noir and Chardonnay. Other areas are planted with Shiraz.[1]

Sparkling wines and a still Pinot noir wine from Domaine Chandon's Yarra Valley winery.
  • Yarra Valley is a cooler climate region and is known primarily for its Chardonnay and Pinot noir.[1] The area has been cultivating a reputation for quality wine for over a century. In recent times, the sparkling wine industry has started to take notice with Moët et Chandon opening up Domaine Chandon Australia and producing wine under the Green Point label.[3] The first vineyards were believed to have been planted here in the late 1830s and by the end of the 19th century, wines from the Yarra Valley were winning gold medals at European wine competitions. In the 1970s, the region experienced it own renaissance and has leveraged its close location to Melbourne to become a tourist destination for wine. The warmer climate of the Valley has shown itself suitable for Shiraz and Cabernet and has shown promise for Roussanne, Marsanne, Sauvignon blanc and Pinot gris.[4]
  • Macedon Ranges is known for its Cabernet Sauvignon and Merlot wines.[1] The area sits on predominately granite based soils that has shown some promise for the sparkling wine varieties of Pinot noir and Chardonnay. Some Shiraz wines from this region have developed cult status due to their reputation for powerful fruit, spice and soft tannins.[4]
  • Sunbury is located north-west of Melbourne and has been producing Shiraz since 1872. Is known particularly now for its Shiraz-Viognier blends that are more terroir driven than New World.[1]
  • Geelong is heavily influenced by nearby Port Philip Bay and has been achieving international recognition for the quality of its Pinot noir, Chardonnay, Riesling and Viognier.[3] As one of mainland Australia's most southernly wine regions, vineyards in the Geelong enjoy a long growing season influenced by maritime conditions. This helps the grape develop a complexity of flavors and depth in character for the resulting wines.[4]
  • Mornington Peninsula is located south across Port Philip Bay from Geelong and shares a similar reputation for Pinot noir and Chardonnay but has been developing its plantings of Pinot gris.[3] The area has a marginal climate that is influenced by maritime conditions across the hilly terrain. There are five "unofficial" sub districts on the Peninsula-Dromana, Main Ridge, Merricks, Moorooduc and Red Hill. The region is known for its medium bodied, dry wines and sparkling wines that show structure and complexity. The still wine versions of Chardonnay reflect a diversity of styles, all typically unoaked, from more citrus to more tropical fruit flavors.[4]

See also[edit]

References[edit]

Notes[edit]

  1. ^ a b c d e f g h i j k l m n o p q r s J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 733-734 Oxford University Press 2006 ISBN 0-19-860990-6
  2. ^ J. Robinson (ed) "The Oxford Companion to Wine" Third Edition pg 47-48 Oxford University Press 2006 ISBN 0-19-860990-6
  3. ^ a b c d e f J. Robinson Jancis Robinson's Wine Course Third Edition pg 318-319 Abbeville Press 2003 ISBN 0-7892-0883-0
  4. ^ a b c d e f g h i C. Fallis, editor The Encyclopedic Atlas of Wine pg 423-429 Global Book Publishing 2006 ISBN 1-74048-050-3

Bibliography[edit]

External links[edit]