Australia, separated from all other continents by the oceans for about 50 million years, can look back on more than two hundred years of grape cultivation.
For a long time Australians squeezed their wine from simple, unwanted flags and pressed it only for their own use. Over time, the country specialized in classic, European flags – a great success: today, Australian wines enjoy great reputation and are drunk all over the world.
Knowledge of flags and wine from all over the world
In 1788 an English ship with 300 convicts anchored in Sydney Harbor. Capt. Arthur Phillip wrote, “Under such favorable conditions grape cultivation can be perfected.” So the planting of the vines they brought started immediately. After a while, South African immigrants brought flags with them, which also thrived.
Scott James Busby (1802-1871) is considered “the father of Australian viticulture”. Busby has a lot of wine knowledge in France and has set up his own winery north of Sydney in the Hunter River Valley. After a visit to Europe in 1833, he brought with him hundreds of seedlings of various grape varieties, including red grapes, which later became known as Shiraz in his new homeland.
Alcohol to strengthen
During the Australian Gold Rush in 1850, it was a popular fortress among wine lovers, but it was also very popular with other people.
Perhaps that is why wine is now grown in every Australian state, except the Northern Territory.
Courage for new things
Drought is a major problem for Australian winemakers, and many vineyards rely on artificial irrigation. For this reason, grape cultivation has shifted from warmer north to cooler south in recent decades.
The so-called cold climate regions are in the west (Margaret River, Frankland, Mount Parker), in the south (Adelaide Hills, Eden Valley, Gunawardene, McLaren Vale) and in the southeastern state of Victoria (Geelong, Yarra Valley, Alpine Valley).
The fresh, fruit and mild wines of these regions have made a significant contribution to the international recognition of Australian wines.
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