Australian wineries are known for producing world-class shirazes and chardonnays. But there’s more to the Australian wine industry than these traditional varieties. Look a little closer and you’ll see Australia creates some of the world’s most unique wines.
They key to the diversity of Australia’s wine industry is the rising popularity of boutique vineyards. These smaller wineries are often run by families or friends brought together by their passion for wine making. Without the large export deals of their more well known competitors, the boutiques can follow their instincts and take more risks to create something truly original. In fact, more tourists are passing over the large labels and seeking out the boutique wineries in their search for that elusive perfect drop.
Chambers Rosewood Winery in Victoria’s Rutherglen region creates wines that are popular in Europe, but rarely seen in Australia. Their range of more than 30 different wines includes cinsault, chasselas, and gouais. The family-owned winery’s biggest drawcard is their muscadelle, also known as tokay in Australia.
Sevenhill Cellars in South Australia’s Clare aged care 3 certificate Valley is unlike other wineries in Australia. It’s run by the monks of the nearby St. Aloysius Church, who produce sacramental wines alongside an unusual range of whites, reds, and spirits. Old favorites like rieslings, semillons, and merlots share centre stage with lesser known wines like chenin blancs and grenaches. The winery’s monks are also masters at the art of blending wines. The College Red, made of cabernet franc, barbera, cabernet sauvignon, and malbec is a highlight of any tasting experience.
Wines are traditionally made with grapes, but Australian boutique wineries love to break the rules. Wineries all around the country have recently begun to develop wines made from all different kinds of fruits, and the results may surprise you.
North Queensland is famous for its tropical fruits, so it makes sense that Paradise Estate Wines has shunned grapes for these exotic treats. Bananas, coconuts, pineapples, and mangosteens give Paradise Estate’s white varieties a sweet sherbety tang. The vineyard’s delicate reds are flavored with fruits like bananas, red mangoes, and pitayas.