Australia has come to represent the most

'successful' New World producer to date, the

benchmark by which other new world producing

countries have come to judge themselves.

Commercial viticulture was established during the early part of the 19th century, with South Australia the last to plant in the 1840s before quickly establishing itself as the major source of fortified wine. A post WWII move towards consumption of still dry table, encouraged by the stream of immigrants, was accelerated by the introduction of German pressured fermentation vats, stainless-steel and refrigeration units during the 1970s, enabling the winemaker to ferment to dryness. At the same time, French barrels made their debut, adding complexity and a premium allure, while fruit from the likes of new cooler zones of Coonawarra and Padthaway facilitated a lighter style to be made.

With Neighbours dominating the airwaves, supermarkets were given carte blanche to spread far and wide, immediately creating a demand for a new style of wine, a brand; consumers only too willing to move from Bulgarian plonk to an Aussie fruit bomb. The Australians grasped the opportunity, only too willing to supply the right product at the right price, supported by aggressive pricing and discounts. On the supply side, the structure of their industry allowed them to cross-border blend & so maximise production. Corporate consolidation further improved their effectiveness to compete on volume yet has not hitherto allowed them to grow sales value.

Only the ramifications of a current chronic seven year 'dry'/drought, with saline levels at unprecedentedly high levels and the evaporation of the Murray Darling River to a virtual trickle has prompted the AWBC (Australian Wine & Brandy Corp.) to finally inflict water quotas. And yet even when an oversupply still exists, key Australian brands are now being forced to import wine from the likes of Chile to meet demand. forty per cent of wineries are running at a loss, largely the result of over-capitalisation.

Though blending away regional differences has essentially been key to Australia's brands competing, there is a range of regional styles clearly defined & demanding recognition, notably: Barossa Valley Shiraz, Eden Valley Riesling, McLaren Vale Shiraz & Cabernet Sauvignon, Langhorne Creek Cabernet Sauvignon, Coonawarra Cabernet Sauvignon, Wrattonbully Cabernet Sauvignon, Clare Valley Riesling, Adelaide Hills Chardonnay, Yarra Valley Pinot Noir, Hunter Valley Semillon, Margaret Valley Cabernet Sauvignon.

Climatically the continent could be divided into two: a tropical weather pattern affecting New South Wales and the North, while the southern half of the country, covering the key viticultural states of West Australia, South Australia, Victoria and Tasmania, enjoys a less extreme band of warm to hot weather oscillating between 25 - 35 Celsius. But without the cool oceans enjoyed by California or mountain ranges of Italy, the climate does not benefit from significant diurnal shifts in temperature between day and night. There are however notable cooler spots such as Barossa Valley, Clare Valley, Eden Valley, Coonawarra, Wrattonbully, Adelaide Hills, Macedon Ranges, Yarra Valley, Tasmania.