Australian wine regions – a quick overview

Visiting Australia? Discover our main wine states and regions

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Rows of vines in a South Australian vineyard

Rows of vines in a South Australian vineyard [©Winepros/]

Sunrise over the vines © Hunter Valley Wine Country Tourism
Margaret River in Western Australia produces many award winning wines
Red Hill Estate, Mornington Peninsula, Victoria
Views over vineyards on the East Coast of Tasmania


Australia has over sixty wine regions – find out more about the distinctive wines of each Australian state and region.

Australia is a large country – Margaret River is further from the Hunter Valley than Jerez in Spain is from Tokaji in Hungary – so, despite the distinctive national approach to wine, Australian wines are not all the same. The wines of Margaret River and of the Hunter Valley differ as much as do sherry and tokay.

The three most important wine-producing states are South Australia, Victoria and New South Wales. As well as bulk production, they each have specific premium wine regions.

In South Australia, the Clare Valley is renowned for its riesling, and the warmer Barossa Valley and McLaren Vale make big wines, especially from shiraz. Increasing attention is being focused on the cool Adelaide Hills, with chardonnay, pinot noir and sparkling showing high quality.

The cooler Coonawarra and surrounding Limestone Coast have developed an affinity for cabernet and cabernet blends. Riverland is the workhorse of South Australian regions. As befits the most intensively planted state, a wide range of styles is made.

In Victoria, the Western Victoria zone includes the regions of the Grampians – once know as Great Western, well known for its sparkling wines – and the Pyrenees. Fortified wines are the specialty in the hot region of Rutherglen.

The state is now best known for its fairly disparate cool-climate wine regions, like the Yarra Valley and Mornington Peninsula. The cool-climate regions of Gippsland, Macedon and Geelong concentrate on pinot noir and chardonnay, while the warm Central Victoria region produces powerful and fruity reds.

Historically, the Hunter Valley – first planted with vines in the 1820s – was the only renowned area in New South Wales, admired for its classic aged semillons and distinctive shiraz. More recently, geographically diverse zones have been developed ranging from the subtropical Northern Rivers to the South Coast.

In between, the Central Ranges are producing some notable wines, particularly chardonnay, the Big Rivers region has gained a following for its botrytized wines, and the diverse Southern New South Wales region is making typically cool-climate varieties.

In Western Australia, the cooler southern regions, such as Margaret River and Great Southern, are making high-quality table wines. The longer established Margaret River region has gained international recognition for its chardonnay and cabernet-based wines.

The more newly developed and isolated Great Southern is becoming known for its shiraz and riesling. The Swan Valley, close to Perth, is one of the country's oldest and hottest regions, and Geographe's landscape and climate are similar to those of its southern neighbor, Margaret River.

Queensland's most prominent wine-producing region, the Granite Belt, takes advantage of its high altitude to make a range of cool-climate wines, with merlot coming to the fore. Other regions, some of which are near the coast, rely on grape varieties that can thrive in hot and humid conditions.

Tasmania is the home of the small-scale producer, with a couple of moderate-sized companies on the island. Although there is no containing their determination with chardonnay and pinot noir, in the long term, aromatic whites like riesling and sparkling wine may turn out to be their most important wines.

Steve Charters MW

Click here for a list of and links to all Australian wine and food regions »

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