New South Wales

Overview

The origin of Australian wine production, New South Wales continues to be one of the most important wine regions in the country. Situated in Southeastern Australia, north of Victoria and South of Queensland, this state contains a wide variety of climate zones, geologic formations, and soil types. Close to Sydney and the Pacific Ocean, the Hunter area boasts many of the region’s most well known wineries and is popular destination for tourists. To the west, across the Great Dividing Range, the zones of Mudgee and Orange have become known for their Cabernets and Chardonnays grown in a dryer climate. Farther to the west, Riverina produces vast quantities of grapes, mostly used to produce inexpensive wines. Throughout New South Wales, the most popular wine varietals are Shiraz (also referred to as Hermitage in Australia), Cabernet Sauvignon, Chardonnay and Semillon.

History

Wine production in Australia began in New South Wales in 1788. Captain Arthur Phillip, the first governor of the British colony, planted a vineyard at the Farm Cove settlement only to discover that the humid conditions were not conducive to the production of wine. Undeterred by this failure, Phillip moved his vines inland to Parramatta, where they prospered. However, by producing the first Australian vintage at a location near Phillip’s second vineyard, an English explorer named Gregory Blaxland earned the title of the founder of Australian Wine.

Wine production in New South Wales followed the history of the country as a whole, with strong growth led by British monopolization of the industry in the nineteenth century, and then a recession and series of droughts and diseases in the first half of the twentieth. Following the country’s resurgence in the late 1960s and early 1970s, New South Wales emerged as the Australia’s continuing viticultural leader.