Wine Related Articles

Terroir Australis: why some areas grow better wine than others
By: Darby Higgs	<< back   Page 2 of 2

Petit Verdot gives a good example of how the warmth of a wine region affects how a variety will perform. This red wine variety is part of the blend in many red wines from Bordeaux, but it is really too cool for Petit verdot in most seasons. In fact the variety is going out of fashion in its home environment. In warmer Australian regions, though Petit verdot thrives. Its late maturity is an asset in such regions as the Riverland, Murray Darling, and Riverina regions. Sirromet, for example, have had great success with the variety in Queensland.

Australian Petit verdots can be soft and rich and exhibit a lovely nose with hints of violets. They are often sold as straight varietals allowing the variety to speak for itself. Many examples from cool areas are thin and acidic, usually these wines are blended.

Australia is blessed with a wide range of climates suitable for viticulture. A huge range of wine styles are being made, but remember we are still learning how best to match up the different grape varieties (and clones), the best way to manage the vineyard, and how to best use technology in the winery. From the consumer’s point of view things are good and getting better.

All of the ingredients of terroir come together to influence how the grape ripens, and thus the raw material for the winemaker’s skills. We hope that the final result is a most enjoyable wine in your glass.

*The information in this table and background for the article come from John Gladstones’ excellent book Viticulture and Environment.

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