Damon Mcknight
Australian sparkling wine has gained prominence in a short period, with Tasmania, South Australia, Victoria, and the Adelaide Hills being key production regions. The country produces diverse sparkling wines, including white, rosé, and red varieties, with the latter made from Shiraz, Merlot, Cabernet Sauvignon, or Durif grapes. The traditional method, or méthode traditionnelle, involves two fermentations, the first to make wine and the second to create bubbles, with the wine then aged on its lees for texture and flavour. The resulting Australian sparkling wines are often ready for early drinking and pair well with various foods.
| Characteristics | Values |
|---|---|
| Regions | Tasmania, Adelaide Hills, Yarra Valley, South Australia, Victoria |
| Grape Varieties | Shiraz, Merlot, Cabernet Sauvignon, Durif, Chardonnay, Pinot Noir, Pinot Meuniere |
| Styles | Prosecco, Moscato, Sparkling Shiraz, Brut, Demi-Secs, Blanc de Blanc, Blanc de Noir, Sparkling Rosé |
| Fermentation | Sparkling wine undergoes two fermentations: the first to make wine and the second to make bubbles |
| Carbonation | Carbon dioxide is trapped inside the bottle during the second fermentation, creating bubbles |
| Aging | Wines are left to age with the 'lees' for at least nine months, developing texture and flavour |
| Sweetness | Sparkling wines can range from very dry brut styles to sweeter doux varieties |
| Early Drinking | Most Australian sparkling wines are made for early drinking and are ready to enjoy straight away |
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What You'll Learn
Fermentation
The fermentation process in sparkling wine production occurs in two stages. The first fermentation transforms grape juice into a base wine, which can be dry or off-dry. Winemakers carefully select and harvest grapes, gently pressing them to avoid extracting colour or tannins, especially from red grape varieties. This initial fermentation process lays the foundation for the desired style of sparkling wine.
The second fermentation is where the magic happens and sets sparkling wines apart. This stage involves adding a mixture of sugar and yeast to the base wine in bottles, initiating a secondary fermentation that takes four to six weeks. During this time, carbon dioxide is trapped inside the bottle, creating the signature bubbles. The trapped carbon dioxide is responsible for the distinctive fizziness associated with sparkling wines.
The secondary fermentation process deeply influences the final character of the wine. The wines are then left to age with the "lees" (dead yeast cells from fermentation) for at least nine months and often for several years. This ageing process imparts texture and flavour to the wine, contributing to its complexity and depth. The length of ageing varies depending on the desired style and quality of the sparkling wine.
The traditional method (méthode traditionnelle), the most well-known and complex technique, is mandatory for Champagne. It involves extended ageing on the lees, contributing to the nuanced flavours and textures found in premium sparkling wines. Tasmania, a centre of Australian sparkling wine production, employs both the traditional grape varieties and the method of secondary fermentation, resulting in highly acclaimed sparkling wines.
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Grape varieties
Australian winemakers craft some of the world's best and most diverse sparkling wines. While most sparkling wines are made from Chardonnay, Pinot Noir, and Pinot Meunier, Australian sparkling wines are often made from Shiraz grapes. In addition to Shiraz, Australian sparkling reds are also made from Merlot, Cabernet Sauvignon, and Durif grapes.
Australia's speciality, sparkling Shiraz, is traditionally sweet, but some producers also make dry, full-bodied, and tannic varieties. While most sparkling wines are white or rosé, Australia, Italy, and Moldova each produce a significant amount of red sparkling wines.
Sparkling wines from Tasmania, the Adelaide Hills, and the Yarra Valley are considered premium, as they are made with the right grape varieties in cool-climate regions. Tasmania, in particular, is considered the centre of Australian sparkling wine production, with wine commentator James Halliday stating that "the clear majority of the best sparkling wines are now solely sourced from Tasmania".
Australian sparkling wines are also made from Chardonnay and Pinot Noir grapes, with some blends containing 53% Chardonnay and 47% Pinot Noir. Other blends include 69.2% Chardonnay and 30.8% Pinot Noir, as well as 100% Pinot Noir. Chardonnay-Pinot Noir blends are considered some of the top sparkling wines in Australia.
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Regions
Australia's wine regions are spread across its large geographical area, with each area specialising in different wines. The largest growing areas are in Victoria, New South Wales, South Australia, and Western Australia. The most well-known growing areas are the Margaret River Wine Region, the Barossa Valley, McLaren Vale, Clare Valleys, and the Swan Valley near Perth.
The Barossa Valley is one of Australia's most well-known wine-producing regions, located less than an hour from Adelaide. It is credited with having some of the oldest living vines, having avoided the Phylloxera epidemic in the late 1800s due to its isolated location. The region is known for its esteemed red wines, particularly Shiraz.
The Clare Valley, also in South Australia, is known for its cool-climate white wines, especially its rich-tasting Riesling. The lush grasslands and beautiful vineyards make it a popular destination for wine lovers.
The Yarra Valley, just an hour northeast of Melbourne, is surrounded by the Yarra River in Victoria. The region is known for its Shiraz, Cabernet Sauvignon, and Pinot Noir. The cooler climate allows for the production of lighter-bodied reds and sparkling wines.
Tasmania, an island off the south coast of Australia, has become a major growing region for Pinot Noir, white wines, and sparkling wines. The cool climate lends itself to light wines with fresh aromas and lively acidity. The Tamar River, around Launceston, is the largest of Tasmania's four growing zones and produces around 40% of the region's wine.
Western Victoria is primarily known for its sparkling wines, produced from grape varieties such as Pinot Noir, Chardonnay, and Shiraz. The result is deep red sparkling wines with an intensely spicy aroma.
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Blending
The cuvée is the blended base wine, which is then bottled and undergoes a second fermentation to create the bubbles. This process takes four to six weeks, with carbon dioxide trapped inside the bottle. The wine is then left to age with the "lees" (dead yeast cells from fermentation), for at least nine months and often several years, to develop texture and flavour.
The traditional method, or méthode traditionnelle, is the most well-known and complicated method for finishing sparkling wine. It is mandatory for Champagne. Other methods include the Charmat process, which involves fermentation in a large tank, and simple carbon dioxide injection for cheaper sparkling wines.
The cuvée process allows winemakers to blend different batches of wine to create a consistent and desirable flavour profile. It also enables them to adjust the sweetness of the wine, with the final product ranging from very dry brut styles to sweeter doux varieties. Australian sparkling wines showcase a diverse range of flavours, from premium traditional methods to refreshing Prosecco and Moscato, and sparkling Shiraz.
While most sparkling wines are made from Chardonnay, Pinot Noir, and Pinot Meuniere, Australian winemakers often use Shiraz grapes to produce their signature sparkling Shiraz, a red sparkling wine. Other grape varieties used in Australian sparkling wines include Merlot, Cabernet Sauvignon, Durif, and Pinot Meunier.
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Ageing
The ageing process is an important part of making Australian sparkling wine. While most Australian sparkling wines are made for early drinking and are ready to be enjoyed straight away, some winemakers age their wines for several years to develop their texture and flavour.
The traditional method (méthode traditionnelle) is the most well-known ageing process for sparkling wine and the one that is mandatory for Champagne. This method involves leaving the wine to age with the 'lees' (the dead yeast cells from fermentation) for at least nine months and often for several years. During this time, the wine develops its texture and flavour. The longer the wine is left to age, the more complex its flavour profile becomes.
Some Australian sparkling wines are left to age on their lees for three or more years. For example, the Clover Hill Pipers River Tasmania 2009 is aged for three years, while the Janz Vintage 2009 Tasmania is aged for four and a half years. The Jansz "Premium Cuvee" Tasmania is also aged on its lees, although the exact duration is not mentioned.
The ageing process can also depend on the region where the grapes are grown. For instance, wines from cool-climate, high-altitude regions like Tasmania, the Adelaide Hills, and the Yarra Valley tend to have a longer ageing process. These regions produce some of the most prestigious Australian sparkling wines, which are known for their complex flavours and textures.
Overall, the ageing process plays a crucial role in developing the unique characteristics of Australian sparkling wines. While many wines are made for early drinking, some winemakers choose to age their wines to create more complex and sophisticated flavours.
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Frequently asked questions
Australian sparkling wine is made from a variety of grapes, including Shiraz, Merlot, Cabernet Sauvignon, Durif, Chardonnay, Pinot Noir, and Pinot Meunier.
Australian sparkling wines range from very dry brut styles to sweeter doux varieties. They can be white, rosé, or red.
Australian sparkling wine goes through two fermentations: the first to make wine and the second to make bubbles. The traditional method involves adding a mixture of sugar and yeast to the wine in bottles to start the second fermentation, which takes four to six weeks. The wine is then left to age with the 'lees' (dead yeast cells from fermentation) for at least nine months, developing texture and flavour.
