20. Australia

Question 1

What percentage of Australia’s overall wine production does sparkling wine represent?

Answer 1

Less than 6%

Question 2

What is the split between domestic/export sales of Australia’s sparkling wine?

Answer 2

80% domestic, 20% export

Question 3

What methods of production are used in Australia sparkling wine?

Answer 3

Traditional method - classic Chardonnay, Pinot Noir, Meunier blends
Tank method - Glera/Prosecco/Moscato
Sparkling Shiraz
Pet Nat

Question 4

What regions of Australia are grapes grown for traditionally made sparkling wine?

Answer 4

The cooler regions of Australia, especially Tasmania, but also in regions such as Yarra Valley, Adelaide Hills and the alpine regions of Victoria & New South Wales on higher altitude sites.

Question 5

Why do cooler regions produce grapes highly suitable for quality sparkling wine

Answer 5

1. High acidity
2. Moderate potential alcohol levels
3. Ripe but medium intensity fruit characters
4. Lower yields

Question 6

What is the leading region for high-quality traditional method sparkling wines?

Answer 6

Tasmania. Nearly 40% of total wine grape production is made into sparkling wine

Question 7

Describe the climate of Tasmania

Answer 7

It is varied. The Tamar Valley is much warmer (sheltered from cold Southern Ocean). Southern Tasmania is generally cooler than the north coast. The coldest areas are cooler than Champagne

Question 8

What are the main challenges for grape growing

Answer 8

1. Spring frosts
2. High rainfall
3. Coulure in early season
4. Botrytis later season

Question 9

Where is fruit grown for inexpensive sparkling wines?

Answer 9

A wide range of reasons, including Riverland, Riverina and Murray-Darling - labeled “South Eastern Australia”

Question 10

What are some common elements of viticulture for inexpensive sparkling wines?

Answer 10

1. Irrigation essential
2. Mechanisation standard
3. Fruit picked early for lower potential alcohol to retain high acidity.
4. Yields 2-3x as high as in cool areas
5. Prices 1/4 the prices of fruit that goes into premium quality wine

Question 11

Where is fruit for sparkling red wine grown?

Answer 11

Warm climate regions, especially central Victoria, Barossa Valley and McLaren Vale. Style requires richness and intensity of flavor and so grapes are picked at same time as still wine

Question 12

What time on lees do premium producers of sparkling wine use?

Answer 12

Similar to Champagne. Significant number age wine on lees for 3 or more years, and emerging category of ‘late disgorged’ wines, with 6 years or more of aging.

Question 13

Where do wine makers in Tasmania make their wines?

Answer 13

Most large producers press grapes on island but then complete winemaking on mainland. Refrigerated juice/base wine transported to mainland Australia - specialized equipment for 2nd fermentation

Question 14

What are the aroma/flavor characteristics of premium traditional method Australia sparkling wines?

Answer 14

1. Med+ to high acidity
2. Medium alcohol
3. Med - to med + body
4. Med - to med + flavor intensity
5. Lighter styles - softly fruity (citrus/apple)
6. Fuller body styles - prominent autolytic notes
7. May or may not malolactic conversion - depends on style

Question 15

What are the aroma/flavor characteristics of inexpensive and mid-priced sparking wines

Answer 15

1. Med to med+ acidity
2. Dry to medium-sweet
3. Low to medium alchohol
4. Light to medium body
5. Fruity - some intensely so - citrus, ripe stone fruit, grapey Moscato
6. Little/no autolytic character

Question 16

What are the aroma/flavor characteristics of Sparkling Shiraz?

Answer 16

1. Deep in color, from ruby to garnet
2. Medium - to medium acidity
3. Medium to high alcohol
4. Medium but ripe and soft tannins, balanced by dosage
5. > 20g/l RS common to balance tannins and alcohol
6. Med/full body
7. Med-pronounced intensity
8. Styles vary from distinctly fruity to more savory complexity from oak maturation before 2nd fermentation
9. Autolytic notes overt - masked by other flavors

Question 17

What is the primary region where Australian Prosecco is made?

Answer 17

King Valley

Question 18

Why does Australian market as Prosecco vs Glera?

Answer 18

The variety was planted in Australia before Italy changed the use of the name from a variety to a PDO

Question 19

What method is used to make Australian Prosecco? What are the primary aroma/flavor characteristics?

Answer 19

Tank method

1. Medium + acidity
2. Medium alcohol
3. Light/medium body
4. Lightly fruity style - delicate white peach
5. Quality - good to very good

Question 20

What are the primary aroma/flavor characteristics of Pet Nat?

Answer 20

1. Quite cloudy
2. Varying levels of pressure from slightly sparkling to fully sparkling
3. Dry
4. Medium + acidity
5. Medium alcohol
6. Light to med + body
7. Med to pronounced flavor intensity

Question 21

Are Australian winemakers constrained by wine laws related to permitted varietals?

Answer 21

No

Question 22

What are the trends in Australian sparkling wine sales?

Answer 22

1. Increase of Prosecco and Moscato
2. Decrease of Sparkling Shiraz
3. Increase in Pet Nat - wine bars in domestic markets

Question 23

What are the reasons for the decrease in Sparkling Shiraz sales?

Answer 23

1. Rise of other sparkling wine options
2. Reduced interest in high alcohol wines
3. New interest in foreigh wines