While France and Italy may be the first countries to come to mind when someone mentions great wines, Australian reds have become equally popular worldwide. Famous for its beaches, Kangaroos and BBQ, the country’s history in winemaking dates back to the 18th century when the first vineyards started to produce some of the best Australian red wines to gift. Australian red wines are grown in a slightly warmer climate than the French regions Bordeaux and Burgundy, which leads to more full-bodied wines with a high degree of alcohol and acidity.
With its four topographies expanding from mountains to lowlands, wide deserts and coastal plains, the country offers a unique environment to cultivate grapevines stretching from the outback to the cities. This creates Australian red wines with an abundance of rich flavours, with each region and soil composition lending a different flavour to it.
The country’s climate has a big impact on the wines, too. Being one of the driest in the world, the grapes can ripen without being affected by the weather. While central Australia is dry and hot and the northern regions more tropical and humid, it is the southern and eastern regions of the country that offer Australian winemakers the best temperatures, with mild summers and cool winters, to create quality wines, including Shiraz, Cabernet Sauvignon, Pinot Noir, and Grenache.
Although Shiraz is the most popular grape that has been grown to create renowned Australian red wine, the more than 60 wine regions, such as the hilly Margaret River, great for growing cabernet sauvignon due to its rich soil, Clare Valley and Hunter Valley cultivate more than 100 different kinds of grape varieties. The most prestigious wine region is Barossa Valley. Boasting more than 150 superior wineries, some run by families over six generations, Barossa Valley is celebrated for its remarkable Australian red wines around the globe, renowned for their strong fruity aromas and subtle notes of mint. Famous for its powerful Shiraz, the topography allows winemakers to grow other red grapes like Grenache and white Riesling along the valleys and hills in the Mediterranean-like climate.
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If you want to try quality Australian red wines, there’s a bottle for every occasion. Start with a premium Cabernet Sauvignon, such as the medium-bodied 1992 Geoff Merrill Reserve. Its aromas of violets, chocolate, black olive, and menthol with oak-influenced toasty vanilla go perfectly well with roasted or grilled lamb.
The family-owned winery creates outstanding Shiraz with flavours ranging from black fruits and chocolate, aged 32 months in new French oak.
Shiraz has been the most awarded Australian red wine for the past five years, and although popular, a bottle of this fine wine can be incredibly affordable despite its top quality. Amidst the renowned premium producers of Australian red wines, such as Jim Barry in Clare Valley and Thomson Family wines, you will also find young wine labels experimenting with new winemaking techniques to create varying flavour profiles, adding a spin to the soft tannins of a Shiraz that commonly pairs well with dark meat dishes and classic chocolate desserts.
For a cheeky youngster with just a brief barrel maturation and a bouquet of spicy bramble and fresh raspberry notes, try a Young Blood Shiraz by Tomfoolery Wines. Suppose you are looking for handcrafted, organic Australian red wines. In that case, the Kalleske family are active practitioners of sustainable farming, and their winery has rapidly gained recognition for producing excellent wines since their first release in 2024.
Pick up a bottle of Shiraz on your way home and try one of the best Australian red wines in person, made with artisanal love.
