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Wines of Australia

Australia's wine industry dates back to the first European settlement in 1788. The first commercial wine producers were pastoralists John and Elizabeth Macarthur producing 90,000 liters vintage in 1827 from their Sydney farm. The Hunter Valley wine region was established in the 1830s by Scot James Busby and by 1859 New South Wales, Victoria, South Australia, Tasmania, Western Australia, and Queensland all had vineyards. A tremendous surge of quality and quantity was experienced in the 1970s when the country produced from 53 million liters in 1960 to 500 million liters today. Australian wines are now known worldwide for their high quality.

Western Australia's most notable wines are Cabernet Sauvignon reds, Chardonnay, Semillon, Chenin Blanc, and Verdelho whites. Queensland products include the Cabernet Sauvignon, Shiraz, Pinot Noir and Merlot reds, Semillon, Chardonnay, Marsanne and Sauvignon Blanc whites. The most distinguished varieties in New South Wales are Semillon and Chardonnay whites, Shiraz and Cabernet Sauvignon reds. South Australia's produces Grenache and Merlot reds and Riesling and Frontignac whites while Victoria is particularly known for its Marsanne.

Winemakers use stainless steel and temperature control to retain flavor and purity and to maintain consistency. Imported American and European oak is used for dry reds and some dry whites for maturation. Australia's vintage occurs between January and May each year.

Hunter Valley Wine Country, where the wine of Australia first started, is just two hours' drive north of Sydney Harbour Bridge. Here you can taste the new season's wine at one of the Wine Country's 60 wineries, boasting a staggering range of delicious varieties and styles.

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