One country that has always intrigued me is Australia. From what I’ve heard, stunning natural environments including mountains and coastlines, a lauded culture of culinary delights, welcoming people in country towns and vibrant city life are enticing. And the wines that I’ve tasted through the years have been quite good; many have been those I’ve purchased again and again.
When I was invited to participate in a virtual learning and tasting experience (wines were sent as samples) with Kim Chalmers from Chalmers Wines, Matt Fowles of Fowles Wine, Brenden Hawker from Yering Station and moderator Christina Pickard, former Australian resident and contributing editor for Wine Enthusiast magazine, focusing on Australian wines, I jumped at the chance. So much to discover!
About Victoria, Australia
Victoria is a rather small state in comparison to other regions in Australia and is about the size of Texas. Found in the southeast corner of this vast continent, the area covers nearly 90,000 square miles of land, is about a fourth of the size of South Australia and a third of the size of New South Wales to the north. In Victoria, there are 21 wine regions encompassing 54,000 miles of vineyards consisting of around 800 family vineyards.
However, Victoria is Australia’s third most productive wine region behind the aforementioned regions. Why third? There is a lack of irrigated areas for bulk production and quality over quantity is the mantra of winemakers and winery owners. Small, boutique wineries along with large producers can be
This Article was originally published on Grape Experiences
