Transcript Chapter 13 - Delmar Cengage Learning

Chapter 13
Australia and New Zealand
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Objectives
• After reading this chapter, you should be able
to
– outline the history of winemaking in Australia
and New Zealand.
– describe the climatic conditions of the grapegrowing regions in Australia and New Zealand.
– discuss the role that wines from Australia and
New Zealand play in the global wine market.
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Introduction (continued)
• Australia and New Zealand have much in common;
both are located at the western edge of the South
Pacific and share a similar heritage.
• Their viticulture and winemaking practices are
different, and both are uniquely suited to their
terroirs and wines.
• Being in the Southern hemisphere, the seasons are
opposite those in the United States and Europe,
with harvest occurring February to April.
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Introduction (continued)
• Australia and New Zealand enjoy a temperate
climate that is well suited to grape growing.
• Australia has generally warmer and drier weather.
• New Zealand, located to the southeast of Australia,
is much smaller and has a cooler climate.
• The export market is important to both countries
with Australia exporting 46 percent of its wine and
New Zealand 49 percent.
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Australia
• Australia is nearly as large as the continental United States,
but the population is only two-thirds of California’s.
• The vineyards, along with the population, are concentrated in
Australia’s southeast.
• The nation has a long history of winemaking and has
undergone significant growth in the last 30 years.
• Since domestic consumption has been stable, much of this
growth has been fueled by exports.
• Australia is the world’s seventh largest producer with 1,600
wineries producing 110 million cases annually.
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Australia (continued)
• The majority of wineries have been established in
the last 20 years and have limited production.
– These wineries make only a small fraction of Australia’s
wine.
• The five largest companies account for over 70
percent of the country’s wine production.
– All the large producers are parent companies that own a
number of wine brands.
– Most are multinational corporations with winery holdings
around the world.
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Australian Wine—Historical Perspective
(continued)
• In 1788, a group of soldiers, settlers, and convicts
arrived to form a penal colony at Port Jackson
where Sydney now stands.
• Grapes were planted but did not do well in the
humid climate of Sydney Harbor.
• By 1791 Arthur Phillip, the governor of the
settlement, had established a small vineyard 12 miles
inland.
– Here the weather was drier, and the vines were more
successful.
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Australian Wine—Historical Perspective
(continued)
• One of the first commercial grape growers in
Australia was John Macarthur.
– Macarthur arrived in Sydney in 1790 and is better known
for being the first to import Merino sheep, the mainstay
of the nation’s wool industry.
– In 1805, he was granted 2,000 acres of grazing land
outside of Sydney.
– In 1815, he journeyed to Europe to learn about winemaking and to obtain grape cuttings.
– In 1820, he had established a vineyard and by 1830 was
producing 20,000 gallons of wine a year.
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Australian Wine—Historical Perspective
(continued)
• Another early settler, Gregory Blaxland, established
a vineyard in 1818 on the 450 acres he purchased in
the Parramatta Valley.
– Here he experimented with a number of grape varieties
and crops and was the first to send wine from Australia
to Britain in 1822.
– The wines were fortified with brandy to protect them
from spoilage.
– In London his wines were awarded a silver medal in 1823
and a gold in 1828.
– His success raised the attention of many in Britain and
Australia.
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Australian Wine—Historical Perspective
(continued)
• James Busby immigrated to Australia in 1824 and is
one of the best-known founders of Australian
winemaking.
– He established vineyards in the Hunter River Valley,
which would become one of Australia’s most important
wine regions.
– He traveled to Europe to obtain more information on
winemaking as well as cuttings of more than 500 varieties
of grapes.
– Busby also wrote a number of books about winemaking
and grape growing in Australia.
– In 1833 he immigrated to New Zealand.
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Australian Wine—Historical Perspective
(continued)
• By the 1830s, the entire continent had been
colonized by Great Britain.
– Vineyard development was progressing rapidly in the
Hunter Valley, and vines were also planted in what are
now Victoria, South Australia, and Western Australia.
– Throughout the 1830s and 1840s, settlers arrived from
many countries in Europe and were responsible for
spreading agriculture across the continent.
– It was during this time that many of Australia’s best
viticultural regions were first established.
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Australian Wine—Historical Perspective
(continued)
• Growth was slowed by international and domestic
tariffs.
• The Temperance Movement was active but was
unable to pass nationwide prohibition.
• In 1877, phylloxera was discovered in Victoria.
– It destroyed most vineyards of the region, but the
infestation was slow to spread.
– Today phylloxera is absent from the states of South
Australia, Western Australia, Tasmania, and most of New
South Wales.
– Today there are strict quarantines to prevent its spreading.
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Australian Wine—Historical Perspective
(continued)
• In the early twentieth century, the industry
continued to grow but also experienced setbacks
from droughts, economic depression, and regional
outbreaks of phylloxera.
• The Second World War cut production but brought
a new wave of immigrants providing a new market
for wine.
• This was similar to the United States: slow growth,
lack of consumer interest, and wines of poor
quality.
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Australian Wine Today
• In the 1960s, interest in wine began to grow, and
producers improved their product.
– In 1968, table wines outsold dessert wines.
– In 1975, exports were still only 2 percent of production.
• In the 1980s and 1990s, production increased.
– Domestic consumption expanded during this time, and
there was a rapidly growing market for exports.
– Australian wines gained a reputation for good quality and
value.
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The Wine Regions of Australia
• Although Australia is a very large country,
most of the continent is unsuitable for
viticulture.
– The north of the country has a subtropical
climate that is too warm, and the interior is too
hot and dry.
– There are many areas where the soil and the
climate are appropriate, but there is inadequate
water available for irrigation.
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The Wine Regions of Australia
(continued)
• Grape growing is concentrated in the
temperate climate located in the valleys along
the country’s southeastern coast between
Sydney and Adelaide.
• There are also viticultural districts in Western
Australia near Perth, as well as on the island
of Tasmania.
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Geographic Indications
• The wines of Australia are labeled by the state they
were grown in or by appellation in a system called
Geographic Indications or GIs.
– This method subdivides the territory of each state into a
series of Zones, Regions, and Subregions.
– This system of GIs is similar to the AVA system of
viticultural appellations used in the United States.
– As of 2004, there were 55 regions and 11 subregions in
Australia.
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Australian Labeling
• For appellation labeling, at least 85 percent of the grapes
must be from the region.
• For varietal labeling, the wine must be at least 85 percent of
the variety listed on the label.
• For vintage labeling, the requirement is 95 percent.
• As in California it is illegal to add sugar to the must before
fermentation but permissible to add acid to lower the pH.
• Blends are required to list the major component first—
for example, a Shiraz-Cabernet contains more Shiraz than
Cabernet.
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New South Wales (continued)
• The state has 15 different wine regions and
produces about one-quarter of Australia’s wine.
• The wine industry of the state is centered about 90
miles north of Sydney in the Hunter Valley.
– The Hunter Valley is hot and humid in the summer with a
perennial risk of fall rains.
– Despite these difficulties, the Hunter Valley is one of
Australia’s best-known wine regions and produces a
number of fine wines.
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New South Wales (continued)
• The Hunter Valley produces a number of red
varieties with Cabernet Sauvignon and Shiraz
being the most prominent.
– The Shiraz grape (also called Hermitage),
known as Syrah to much of the rest of the world,
is the most planted wine grape in Australia.
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New South Wales (continued)
• Mudgee is west of the Hunter Valley, on the
opposite side of the Great Dividing Range of
mountains.
– Surrounded by mountain ranges, its elevation varies from
1,600 to 3,000 feet and the higher elevation gives the
region a mild climate with cool nights.
– Mudgee’s vineyards grew extensively in the 1970s when
many smaller wineries were established.
– Mudgee is best known for its Chardonnay and Cabernet
Sauvignon.
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New South Wales (continued)
• About 200 miles inland is the Riverina region, this
large district has a number of expansive vineyards.
• Riverina produces more grapes than the rest of the
appellations in New South Wales combined.
– Most of these grapes are used by large wineries
producing inexpensive blends for export.
– However, there is some small production of high-end
dessert wines as well.
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Victoria
• The wine industry of Victoria was begun in the middle of
the nineteenth century.
• By 1900, vineyards had spread across the entire state and
Victoria was producing the majority of Australia’s wine.
• The phylloxera epidemic wiped out a huge number of
vineyards.
• Today it is one of the fastest growing wine regions, with a
10-fold increase from 1965 to 2000 and producing onequarter of Australia’s wine grapes.
• The state has more than 500 wineries located in six different
zones and 20 regions.
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Victoria (continued)
• Appellations in Victoria include:
– the Goulburn Valley in the northeast
– the Yarra Valley just to the west of Melbourne
– Western Victoria where the Grampians and
Pyrenees regions lie
– the small Mornington Peninsula and the much
larger Gippsland on the southeastern edge of the
state
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Victoria (continued)
• Western Victoria is home to the Grampians region,
previously known as the Great Western region,
which is famous for its natural beauty and rich
history of winemaking.
• One of the best-known wines produced in the
region is a méthode champenoise sparkling wine called
Great Western.
• Area wineries also produce red wines such as Pinot
Noir, Cabernet, and Shiraz-Cabernet blends. In the
higher elevations, Sauvignon Blanc is widely planted.
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South Australia
• The state of South Australia lies between Victoria
and Western Australia and contains 7 wine zones
and 15 regions.
– The state has more vineyards than any other in Australia
and produces 46 percent of the nation’s wine.
– South Australia is dominated by large producers.
– It is also home to some of the country’s best grapegrowing regions, making some of Australia’s most
expensive wines.
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South Australia (continued)
• The majority of South Australia’s vineyards lie
primarily in its southeast corner.
– The appellations of the Barossa Valley, Adelaide Hills,
McLaren Vale, and Clare Valley are clustered around the
city of Adelaide.
– The area is also home to Roseworthy Agricultural
College, Australia’s institution for the study of viticulture
and enology.
– Phylloxera has never come to the state, and consequently
most vines are own-rooted.
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South Australia (continued)
• The Barossa Valley is about 40 miles to the
northwest of the city of Adelaide and is one of
Australia’s oldest and most famous grape-growing
regions.
– First developed in the 1840s by German immigrants, the
Barossa Valley is home to the headquarters of many of
Australia’s largest producers.
– The climate has warm summers and cool winters, and
Chardonnay and Semillon are both popular.
– In addition to the white varieties, the region also
produces a number of red wines, including Cabernet
Sauvignon and Shiraz.
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South Australia (continued)
• Directly to the east of the Barossa Valley is the
Eden Valley region. Here the elevation reaches 1,500
to 2,000 feet, the soil is less fertile, and the climate is
cool.
– These make the region ideal for white grape varieties such
as Chardonnay and Rhine (White) Riesling.
• To the south is the Adelaide Hills district. Here the
terroir is even cooler, and spring frost can be a
problem in low-lying areas.
– Varieties such as Pinot Noir and Sauvignon Blanc are
planted along with the Chardonnay and Shiraz.
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South Australia (continued)
• To the south of the Adelaide Hills is the McLaren
Vale region.
– The elevation is lower here starting at the coast and
increasing to 1,100 feet on the east.
– The appellation has a number of small wineries that
produce a variety of red and white wines.
• The Clare Valley lies 75 miles to the north of
Adelaide and is warmer than the vineyard lands that
surround Adelaide.
– Cabernet and Shiraz are popular, as well as Chardonnay
and Riesling.
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South Australia (continued)
• The Coonawarra and Padthaway regions are located
200 miles to the southeast of Adelaide.
– The primary grape is the Cabernet Sauvignon; other
varieties include Shiraz, Rhine Riesling, Chardonnay,
Pinot Noir, and Merlot.
• Padthaway is located just north of Coonawarra.
– Padthaway is actually two subregions, Padthaway and
Keppoch. The climate is slightly warmer than
Coonawarra.
– Grape varieties include Rhine Riesling, Cabernet
Sauvignon, Chardonnay, Shiraz, Pinot Noir, Merlot, and
Sauvignon Blanc.
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South Australia (continued)
• Riverland is a large growing region directly
north of Coonawarra on the Murray River
near the border with New South Wales and
Victoria.
– It is farther inland than the other appellations
and has large vineyards that have high yields and
produce inexpensive wines.
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Western Australia
• Far from the urban centers and grape-growing
regions to the east, there is a small but growing wine
industry in the state of Western Australia.
– Western Australia is home to seven wine regions and
produces approximately 6 percent of Australia’s wine.
– It is isolated by desert from the rest of Australia’s
viticultural areas on the continent’s southwest corner.
– The region is one of the warmest in Australia, and
summertime temperatures can reach over 110°F.
– The Swan District and Perth Hills produce a number of
red and white wines, but are best known for their whites,
particularly Chenin Blanc.
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Western Australia (continued)
• About 250 miles south of Perth, there is another
group of viticultural districts that include the
Margaret River, Pemberton, and Great Southern.
– The region did not begin to develop until the 1970s.
– Today most of the wineries are small operations, and the
area is still not home to any of large producers.
– The area is best known for its red wines, such as Cabernet
Sauvignon, Shiraz, and Pinot Noir.
– White wines are also produced, and the Pemberton
region is known for its Chardonnay.
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Tasmania
• Tasmania is a large island south of Victoria. Wine
was produced in Tasmania in the early 1800s, but it
had all but disappeared by the 1860s.
– The industry was not reestablished until in the 1950s.
– It is Australia’s coolest area appellation and produces only
1 percent of its wine.
– In 2002, there were 48 small wineries.
– Because of the climate, early ripening varieties are grown
here are such as Chardonnay and Pinot Noir.
– Tasmanian Sauvignon Blanc produces intensely grassy
wines similar to those of New Zealand.
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New Zealand
• New Zealand lies 1,300 miles off the eastern coast
of Australia at roughly the same latitude as
Tasmania.
• Its southerly location and maritime weather gives
the island a moderate but cool climate.
• New Zealand has grown grapes for nearly as long as
Australia, but there was little development until the
1970s.
• Today the county produces about 6 percent the wine
that Australia does.
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New Zealand Wine—Historical
Perspective
• The first vinifera vines were planted in 1819 by Samuel
Marsden on New Zealand’s North Island.
• Australian vintner James Busby settled in Waitangi and made
New Zealand’s first wine in 1836.
• New Zealand’s commercial wine industry was slow to
develop.
• After phylloxera and powdery mildew arrived in the late
1800s, New Zealand growers imported native American
grape varieties.
• Most growers did not use them as rootstock, but instead
used them to produce wine along with French-American
hybrids.
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New Zealand Wine—Historical
Perspective (continued)
• It was also allowable to add both sugar and water to
make up for under-ripe grapes and to increase yield.
• These vines and cellar practices produced wines of
poor quality that were often fortified with alcohol to
cover up their inadequateness.
• In 1960, the most widely planted grape variety in
New Zealand was the American variety Isabella.
• Only 12 percent of the wine that was produced was
table wine.
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New Zealand Wine—Historical
Perspective (continued)
• In addition to inadequate vineyard and winemaking
practices, New Zealand also had tariffs and legal
restrictions that inhibited growth.
• Nationwide prohibition was narrowly defeated in
1919, but there were a number of laws designed to
discourage the consumption of wine.
– Wine could not be sold by the bottle until 1955.
– Restaurants could not sell wine until 1960.
– Supermarkets could not sell wine until 1990.
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New Zealand Wine—Historical
Perspective (continued)
• In the 1970s the wine industry started to put a
greater emphasis on quality.
– Vineyards were replanted with vinifera wine grapes.
– The New Zealand Wine Institute was formed in 1975.
– In 1982, laws were passed that limited the amount of
water that could be added to wine; government
subsidized growers pulling out unpopular varieties.
– From 1973 to 1983, production grew more than 350
percent.
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New Zealand Wine Today
• The rapid growth continued through the 1980s and
1990s, and at times supply outpaced demand.
– Today New Zealand’s wines are popular throughout the
world and often command high prices.
– New Zealand’s is well suited to cool climate varieties such
as Chardonnay and Pinot Noir.
– It is also known for producing some of the world’s most
flavorful Sauvignon Blanc.
– These three varieties now account for 70 percent of New
Zealand’s vineyards.
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The Wine Regions of New Zealand
• New Zealand has two major islands stretching more
than 900 miles north to south.
– There is a great deal of variation in growing conditions
due to the varied terrain and length of the country.
– No part of the country is more than 90 miles from the
coast.
– This compares to roughly the same range in distance and
latitude as Los Angeles, California, to Portland, Oregon.
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The Wine Regions of New Zealand
(continued)
• The grape-growing appellations are divided into 10
growing regions, six on the North Island, and four
on the South Island.
– The three largest regions—Marlborough, Hawkes Bay,
and Gisborne—account for 80 percent of production.
– Historically, vineyards had been concentrated on the
North Island.
– In recent decades, extensive planting has resulted in the
South Island having more vineyards.
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Gisborne
• The Gisborne region lies on the eastern edge of the
North Island and produces about 12 percent of
New Zealand’s wine.
– It is a cool region that is best known for growing white
varieties, which make up 90 percent of the vineyards.
– Rainfall throughout the growing season increases the
likelihood of rot.
– Abundant water and fertile soils allow for higher yield,
and the grapes are usually crushed by large wineries to
make a value-oriented wine.
– Chardonnay is the most popular grape, accounting for
over half of the region’s production.
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Hawkes Bay
• Hawkes Bay is on the southeast coast of the North
Island just below the Gisborne region.
– It is the second largest region in terms of production,
growing nearly one-quarter of New Zealand’s grapes.
– It has less rainfall and humidity and more sun than
Gisborne.
– Chardonnay is the most widely planted grape; however,
red varieties such as Cabernet Sauvignon and Pinot Noir
also do well.
– It is widely considered one of New Zealand’s best wine
regions and is home to more than 60 wineries.
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Marlborough
• The Marlborough region lies on the northeast edge
of New Zealand’s South Island where the Wairau
River empties into Cloudy Bay.
– Viticulture did not begin in the region until 1973.
– The appellation produces 44 percent of the country’s
wine.
– The region is cool and dry with abundant sunshine during
the growing season.
– Marlborough has the reputation of producing some
intensely flavored Sauvignon Blanc.
– Sauvignon Blanc accounts for 55 percent of production,
followed by Chardonnay and Pinot Noir.
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Other New Zealand Wine Regions
• The remaining wine regions of New Zealand
contain only 20 percent of the country’s vineyard
land.
• These areas are growing rapidly, with many smaller
premium wineries being established.
• This is evidenced by the fact that although these
minor regions produce one-fifth of the vineyards,
they contain nearly two-thirds of New Zealand’s
wineries.
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Other New Zealand Wine Regions
(continued)
• On the North Island the appellations are:
– Auckland/Northland, two small regions that run
from the city of Auckland to the tip of the
North Island.
– Waikato/Bay of Plenty, to the north and east of
the Hawkes Bay appellation and has only a
handful of wineries and about 350 acres of
grapes.
– Wairarapa/Wellington, on the southern tip of the
North Island.
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Other New Zealand Wine Regions
(continued)
• On the South Island the appellations are:
– Nelson, on the northern tip of the South Island east of
the Marlborough region, has a varied topography with a
number of microclimates and soil types.
– Canterbury/Waipara, on the eastern side of the South
Island, Canterbury has a cool climate, and Waipara is
slightly warmer.
– Central Otago, is the coolest and most southern of New
Zealand’s wine regions. Pinot Noir is by far the most
popular variety with 75 percent of the plantings.
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Summary
• Australia and New Zealand are often grouped
together in the minds of American
consumers, but their diversity in terroir allows
them to produce a number of varieties of
wine in a wide range of styles.
• Australia is better known for its Shiraz,
Cabernet Sauvignon, and Chardonnay; New
Zealand is recognized for its Sauvignon
Blancs and Pinot Noirs.
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Summary (continued)
• Both Australia and New Zealand have a growing
wine industry and a reputation for quality and value
on the worldwide market.
• The two countries also have strong domestic
markets but are dependent on exports to sell almost
half of the wine that they make.
• This export market is aided by a relatively low cost
of production when compared to the United States
and Europe, as well as a favorable exchange rate.
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