2nd January, 2013 by Patrick Schmitt - This article is over multiple pages: 1 2
The Australian wine industry is awash with change and we have identified the key alterations taking place Down Under.
From new style whites to single block reds, winemakers and brand owners are displaying a restless urge to experiment, embracing new practices in the vineyard and cellar.
As for plantings, there’s a surprisingly broad array of grapes going into the ground (particularly from the Mediterranean) as producers search for the best match between variety and climate, along with soil type.
Meanwhile, it’s clear Australia is embracing its cooler-climate regions, creating lighter wines, and working harder to express specific sites.
Improved viticultural practices in particular are key to Australia’s vinous evolution, with more suitable clones, older vines and better soil management all making their mark.
Helping capture changes in the vineyard are earlier harvest times, gentler fermentation practices and reduced new oak use, and overall, as Mark Lloyd from McLaren Vale’s Coriole told db, “Today the Australian wine industry is in a sweet spot.”
We have picked out what we believe are the key trends in Australian wine at present, beginning with the emergence of super-pricey wines at number 10.