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Australia – Full and round on the palate with a distinct sweetness making the wine rich and mouth coating. The palate has a long rich plush finish filled with jammy blackberry and raspberry flavors.
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The success of Australian wines means Australia is consistently one of the world’s largest exporters of wine. Consumers increasingly turn to Australian wines for both easy-drinking, everyday wines and ageworthy, world-class wines.
English seafarers delivered the first vines to Australia in 1788, and within a few decades were exporting thousands of gallons of wine back home. Settlers learned that conditions on the New World continent varied from tropical in the north to desert in the central regions, making grape-growing impossible in much of the country. But vineyards would thrive in the coastal areas and river valleys of the states of Western Australia, South Australia, Victoria and New South Wales. Today more than 100 different grape varietals are planted there.
Because of their position in the Southern Hemisphere, the more than 60 recognized Australian wine regions benefit from generous sunshine, low humidity and little rainfall throughout the year. Their bountiful harvests typically take place six months before harvests in the Northern Hemisphere.
Australia, like the United States, follows the New World tradition of categorizing wines by grape variety. Australia’s top five varietals are Shiraz (known as Syrah to much of the world), Cabernet Sauvignon, Merlot, Chardonnay and Semillon.