There are few white wines in the world with as much of a floral, elegant and summery aroma as those made from the Viognier grape. This fine varietal has been grown in and around the Rhone region of France for centuries, and is believed to have been brought to France by an ancient Roman Emperor, who wished to spread this special grape around his growing empire. Today, wineries in the New World are beginning to experiment with this grape, which is notoriously difficult to grow and highly susceptible to mildew. Vintners must time their harvest just right, as the distinctive fruit-forward and extremely aromatic juices lose much of their character if they are picked too early, or too late. Due to its delicate nature, Viognier wines are often blended, or are allowed to develop noble rot to intensify their characteristics.
As with much of coastal Australia, Victoria is something of an ideal location for viticulture. Situated on the south west coast of the country, across the sea from Tasmania, the Victoria wine industry has been going strong for well over a century. While Victoria was once the beating heart of the Australian wine scene, it is now only the third most productive region in the country. However, the hundreds of wineries in Victoria are renowned for their dedication to quality over quantity, and their willingness to experiment not only with the latest viticultural technologies, but also with a wide range of imported grape varietals. As such, alongside the ever-present 'Australian' grapes such as Shiraz and Cabernet Sauvignon, you're just as likely to find Viognier and SÃ©millon in Victoria, making it an exciting and fascinating region for wine makers and wine drinkers alike.
Whilst every Australian state has some level of wine production, it is in South Australia and on the island of Tasmania where the finest wines are made to the highest quantities. Here, the scorching Australian sun is a little tamer, and the heat is tempered by brisk oceanic winds, making the climate of these regions ideal for vineyard cultivation. The Tamar Valley on Tasmania has been making waves internationally in recent years, as both Pinot Noir and Chardonnay grape varietals are thriving there and resulting in hugely flavorful wines, which are at once distinctly Australian, yet remain unique and interesting enough to surprise and impress. Elsewhere in the country, the Syrah grape (known locally as Shiraz) reigns supreme, as the long, hot summers allow these grapes to ripen fully and lend their intensely fruit-forward character to the ruby red Australian wines, which have such international appeal.