Damon Mcknight
Australia has been making wine for over two centuries, and in that time, it has become a leader in New World wine and a hub of technological advancement in the wine industry. The country has a rich wine history, with old vines, multi-generational winemaking families, and a diverse patchwork of 65 wine regions. Australian winemakers have a deep respect for the craft and a fearless attitude towards innovation and experimentation. The exact winemaking process varies depending on the intended wine style, but it generally involves harvesting grapes by hand or machine, separating them from their stems and leaves, and then crushing them. Fermentation is a critical step, where yeast turns sugars into alcohol, and the style of the wine is set.
| Characteristics | Values |
|---|---|
| History of winemaking | Over 200 years |
| Grape varieties | Over 100, with 6 most popular |
| Vineyard area in 2019 | 146,244 ha |
| Top wine-producing states | South Australia (52%), New South Wales (24%), Victoria (15%) |
| Total winegrape crush in 2024 | 1.43 million tonnes |
| Top grape varieties in 2024 | Chardonnay (23%), Shiraz (21%) |
| Wine exports in 2023-24 | 619 million litres |
| Top export destinations in 2023-24 | China (18%), US (16%) |
| Winemaking process | Harvesting, crushing, fermentation, bottling |
| Fermentation | Yeast turns sugars into alcohol |
| Red and rosé wines fermentation | In vats with grape skins |
| White wine fermentation | At lower temperatures than red wine |
| Secondary fermentation | Malolactic fermentation for some red and white wines |
| Bottling | Addition of sulphites, sealed with screw cap or cork |
| Winemaking philosophy | Respect for fruit, innovation, exploration |
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What You'll Learn
Grape harvesting and crushing
The exact process of grape crushing can vary depending on the winery and the desired wine. However, the basic steps remain consistent across Australia's 65 diverse wine regions. After crushing, the grapes are typically placed in vats or presses to extract the juice, which will eventually ferment into wine.
Australia has a rich history of viticulture and winemaking, dating back over 200 years. The country is known for its innovative techniques, experimentation with non-traditional varieties, and diverse range of grape varieties, with over 100 different types of grapes grown. Australian winemakers are always looking to push the boundaries and explore new possibilities, contributing to the country's reputation as a leader in New World wine.
The National Vineyard Register (NVR) is a planned database of all grapevine plantings in Australia, which will assist in balancing supply and demand and supporting the industry. The One Grape & Wine Sector Plan further showcases Australia's collaborative efforts to align plans and find opportunities for innovation and growth in the sector.
With its diverse wine regions, Australia produces a wide range of wines, from luxurious red blends to innovative modern wines. The grape harvesting and crushing process is just the beginning of the journey towards creating these beloved Australian wines.
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Fermentation
Before fermentation can begin, winemakers need to extract the grape juice. The method used and the pressure exerted on the grapes can significantly impact the flavour of the final wine. A soft crush will result in a lower yield but a fruitier flavour with less tannin, while a harder crush will produce a higher yield with more tannin. The grape juice is then transferred to a vessel to start the fermentation process.
Red wines are made from the must (pulp, including the juice) of red or black grapes, and the grapes' skins, seeds, and juice are all fermented together. This gives the wine its colour, flavour, and tannin. After the primary fermentation of red grapes, the free-run wine is pumped into tanks, and the skins are pressed to extract the remaining juice and wine. The press wine is then blended with the free-run wine. The wine is kept warm, and the remaining sugars are converted into alcohol. The next process is malolactic fermentation, a bacterial process that converts malic acid into lactic acid, softening the taste of the wine.
White wines, on the other hand, are made by fermenting grape juice without the skins, as the absence of grape skins during fermentation gives them their delicate, sweet flavour. The skins, stems, and seeds are eliminated before pressing and fermenting. White wines have a lighter tint and less tannin due to the reduced skin and stem contact during fermentation. Occasionally, white wine is made from red grapes by extracting their juice with minimal contact with the grape skins.
Sparkling wines, such as Champagne, undergo an additional "secondary" fermentation inside the bottle, creating the characteristic bubbles. Other sparkling wines, like prosecco, are force-carbonated, involving the use of machinery to manually add carbon dioxide.
Nearly all red wines and some whites undergo a secondary fermentation called "malolactic fermentation", which adds creaminess, a velvety texture, and vanilla-like flavours. Most white and rosé wines go through cold stabilisation, where the wine is kept at a low temperature for several days to remove tartaric acid and protect the wine's quality and flavours.
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Bottling and preservation
Once the wine has been fermented and aged, it is time for bottling. The wine is typically filtered before bottling to remove any remaining yeast or bacteria and to clarify the wine. This step is not always necessary, as some winemakers prefer to leave the wine unfiltered to preserve the flavour and character of the wine.
After filtration, the wine is bottled and sealed, either with a screw cap or a cork. Most winemakers will also add sulphites at this stage to help preserve the wine and prevent oxidation. The addition of sulphites is a common practice in the wine industry and is considered safe for consumption.
The bottling process is a critical step in wine production, as it ensures the wine's quality and freshness. It is essential to minimise the exposure of the wine to oxygen during bottling to prevent oxidation and spoilage. Therefore, winemakers take great care to ensure that the bottling process is carried out under sterile conditions and that the bottles are sealed tightly.
In addition to bottling, there are several other methods used to preserve wine. One traditional method is the use of barrels or casks, which can extend the wine's lifespan and add unique flavours and aromas. However, this method is less common today, as most wines are now bottled individually.
Another essential aspect of wine preservation is storage. Wine should be stored in a cool, dark place, preferably at a consistent temperature, to prevent spoilage. Exposure to heat, light, and fluctuations in temperature can negatively impact the wine's quality and flavour. Therefore, proper storage conditions are critical to ensuring the longevity of the wine.
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Vineyard innovation
Australia's diverse patchwork of 65 wine regions spans multiple climates, from the parched, dusty interior to distinguished sites with some of the oldest vines on the planet. This diversity allows for a broad spectrum of aromas and flavours, with Australian winemakers showcasing the flavour of the fruit rather than the characteristics of the place it was grown. The country's hot inland regions, such as Riverina, Riverland, and Murray Darling, rely on irrigation to produce large and consistent crops. However, water supply is a growing concern, and there is a push to showcase regionally specific mid-range and fine wines.
The National Vineyard Register (NVR) is a planned database of all grapevine plantings in Australia, designed to balance supply and demand and support industry initiatives. The One Grape & Wine Sector Plan is a collective effort to align plans and find collaboration opportunities across organisations in the sector. Wine Australia, a government body, also plays a crucial role in empowering the success of the Australian wine sector through research, innovation, market development, and regulatory services.
Australian winemakers are known for their adaptability and open-mindedness, responding to changing consumer trends and seeking out wines with more personality. This has led to a focus on small-volume, terroir-driven wines that showcase the unique characteristics of specific regions. Australian wines are celebrated both domestically and internationally, with export markets playing a significant role in the industry's growth since the 1980s. The country's vibrant, fruit-forward wines have gained recognition, and Australian winemakers continue to innovate and explore new possibilities.
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Wine exportation
Exports to the rest of the world (excluding mainland China) declined by 13% in value to $1.62 million and by 9% in volume to 551 million litres. This was the lowest value to the rest of the world in 10 years and the lowest volume in over 20 years. The decline in value was mainly driven by Hong Kong, while the volume drop was due to declines in exports to key destinations such as the United Kingdom, the United States, and Canada. Outside of the unique circumstances of Australian wine exports to mainland China, the global wine market faces considerable challenges, which are impacting results in other markets and are unlikely to be resolved in the near term.
Exports of packaged Australian wine increased by 53% in value to $2.15 billion and 17% in volume to 221 million litres. This resulted in a 31% increase in the average value of packaged exports, to $9.73 per litre, a record value. Exports of unpackaged Australian wine (to be packaged in the market) increased by 5% in value to $495 million and 1% in volume to 426 million litres. The average value of unpackaged exports increased by 4% to $1.16 per litre. The largest region by volume for Australian wine exports was Europe, receiving 292 million litres of wine worth $515 million in the 12 months ending in March 2025. Exports to Europe declined by 7% in volume, mainly driven by a decline in exports to the United Kingdom.
To export wine to China, wine production and storage facilities must register through China's Single Window website. Additionally, a 'production facility' must be registered with the General Administration of Customs of China (GACC) for each product before it is cleared for import. Wine Australia is an authorised body under the China-Australia Free Trade Agreement (ChAFTA) to issue certificates of origin for wine. For exports to the EU and UK, VI-1 documents are required, which can be obtained through Wine Australia's Licensing and Approval System (WALAS).
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Frequently asked questions
First, grapes are grown and harvested, either by hand or machine. Then, the grapes are usually separated from their stems and leaves before being crushed. Next, the grapes are fermented, which is when yeast turns sugars into alcohol. Finally, the wine is bottled, sealed, and ready to be enjoyed.
Australia has over 200 years of viticulture and winemaking, with a rich history of old vines and multi-generational winemaking families. Australian wine is conventionally divided by state boundaries, with 65 diverse wine regions across many climates. In the late 1990s and early 2000s, intense concentrated reds dominated the Australian wine story. However, there has always been a diverse premium and regional offering as well. Today, Australia continues to innovate with new techniques, push winemaking boundaries, and experiment with non-traditional grape varieties.
Red and rosé wines are fermented in vats with the grape skins, which gives them their colour, flavour, and tannin. White wines are generally pressed before fermentation and are fermented at lower temperatures to preserve their fresh, fruity flavours. Nearly all red wines and some white wines undergo a secondary "malolactic fermentation", which adds creaminess and vanilla-like flavours.
Australia grows more than 100 different grape varieties. Popular regions include Queensland's Granite Belt, which is known for its high elevation and granitic soils that impart greater acidity and complexity to the wines. South Australia's Riverland region is another important area, known for its irrigated vineyards and less distinguished grapes used in bulk wine production. Victoria also has diverse wine regions, ranging from world-famous to up-and-coming areas.
