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Wine-production in Australia has seen a spectacular development in the past few years. For the last 15-20 years, its exports have grown to 350 million litres and the number of wineries has scaled to 1,350. Additionally, Australia bets on doubling these figures over the next decade.
The wine industry in Australia is making the most of the new technologies and flexibility available. There are no designations of origin, and the wineries can produce different wines and varieties, as they keep a single geographic control over them.
Wine in Australia is produced mainly in the south-east of the island, in a climate that resembles that of the Mediterranean, but with somewhat longer autumns. This allows for a longer period of ripening of the grapes, which gives the wine more body and alcohol content than in Mediterranean wines.
Wines in Australia come from French vines with American rootstock. Some of the white varieties found there are Chardonnay, Muscat, Semillon, Riesling and Sauvignon Blanc. As regards the white varieties, they also make use of classic grapes: Shiraz, Cabernet Sauvignon, Merlot, Pinot Noir and Monastrell.
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