When wine production began in Australia during the early 1800’s, the wines produced were rich and sweet, and consumed locally. However, using modern technology, Australia now produces popular wines that rival wines around the world.
The Australian Wine Industry is the fourth largest exporter of wine and contributes $5.5 billion per annum to the nation’s economy. Australian wine accounts for a large imported wine market share in South Asian countries and is the second largest imported wine in.
There is a significant domestic market for Australian wines, with Australians consuming nearly 500 million litres of wine per year.
Wine is produced in every state, with more than 60 designated wine regions totaling approximately 160,000 hectares; however Australia’s wine regions are mainly in the southern, cooler parts of the country, with vineyards located in South Australia, New South Wales, Victoria, and Western Australia. The wine regions in these states produce different wine varieties and styles and take advantage of the Terroir such as: climatic differences, topography and soil types. The varieties include Shiraz, Cabernet Sauvignon, Chardonnay, Merlot, Semillon, Pinot Noir, Riesling, and Sauvignon Blanc. Wines are labeled with the name of their grape variety, and constitute at least 85 percent of the wine.