Australia's wine regions
Fundamental to the organisation and development of the Australian wine industry is the geographic division of the country into wine zones, wine regions and sub-regions. The system, referred to as Geographic Indications (GI) governs the wine making process and the marketing of wine to both the domestic consumer and our overseas markets.
So why have a system at all? The land, its soil, aspect and topography as well as the climate are fundamental in determining the character of wine. Wines become known by and famous for their place of origin so it is essential to protect the integrity and marketing status of named regional wines. Wine carrying a regional name must have 85% of the fruit sourced from that region
The system is essential for our exports. It was devised after lengthy negotiations with the European Commission who would not accept Australian wine unless it complied with their strict regulations. The system became law with the passing of amendments to the Australian Wine and Brandy Corporation Act (1980) in 1993.
The Geographic Indications Committee of the Australian Wine and Brandy Corporation (AWBC) determines geographic boundaries of regions. Key to the determination of boundaries, is firstly the soil type and secondly the climate. The process of determining a region (or sub-region) is a lengthy one involving both the industry and government. Australia has 51 wine regions and 9 sub-regions.
The creation of wine regions based on in-depth knowledge of viticulture has fostered standards and ethics within the wine industry and takes credit for much of the success Australian wines have achieve overseas.
Definitions
Zone: A zone is an area of land, without any particular qualifying attributes.
Region: A region must be a single tract of land, comprising at least five independently owned wine grape vineyards of at least five hectares each and usually produce five hundred tonnes of wine grapes in a year. A region is required to be discrete from adjoining regions and have measurable homogeneity in grape growing attributes over its area.
Sub-region: A sub-region must also be a single tract of land, comprising at least five independently owned wine grape vineyards of at least five hectares each and usually produce five hundred tonnes of wine grapes in a year. However, a sub-region is required to be discrete within the region and have substantial homogeneity in grape growing attributes over the area.
These definitions are reproduced with the permission of the Australian Wine and Brandy Corporation.
Key Legislation Governing Australian Wine Regions
Australian Wine and Brandy Corporation Act 1980 (Amendments 1993)
Trade Marks Act 1995
Trade Practices Act 1974
WineDiva's Use of Wine Region Names
Names of zones, wine regions and sub-regions are listed under the category "Wine region". The keyword search also includes popular names for regions. Users will receive results matching official region names, for example "Karri Country" will give you "Pemberton".
All efforts are made to keep our information up-to-date.
Sites with more information:
References
Allen, Max, Yarra Valley Wine Guide. Hawthorn, Vic, Pizzey,
1999
Beeston, John. The Wine Regions of Australia. (2nd ed.) Crows
Nest, NSW, Sydney, Allen & Unwin, 2002
Bulleid, Nick, Hunter Valley Wineguide. Hawthorn, Vic, Pizzey,
2000
Halliday, James, Wine Atlas of Australia and New Zealand.
(Revised ed.) Pymble, NSW, Harper Collins, 1998
Divine Food & Wine, Melbourne (Issues 14,18,23,28)
