In January 1788, an English ship with 300 convicts and security guards landed on the south-east coast of Australia in the port of the city of Sydney, which was founded in the same year. The commander was Captain Arthur Phillip (1738-1814), who also became the first governor of the later state of New South Wales. He noted in writing that viticulture can be carried out to such a degree of perfection in such a favorable climate . The planting of the vines brought along (where Farm Cove is today) started immediately. But it should take 200 years for Australian winegrowing to establish itself. The first few decades became so excessive rum drunk that the camp was called "Rum Corps".
The Scotsman James is considered a pioneer and even "father of Australian viticulture" Busby (1802-1871) who had acquired knowledge of wine in France and emigrated to Australia. In 1825 he founded in the north of Sydney Hunter Valley a farm - in one of today's best Australian wine regions. From a trip to Europe in 1833, he brought hundreds of grape seedlings with him, including that Syrah who later became famous in Australia as Shiraz. Busby published writings and books on vine science, viticulture and winemaking. From 1841, Silesian immigrants used his instructions to create vineyards.
In 1845, the English doctor Dr. Christopher Penfold founded his winery in Barossa Valley that under Penfolds still exists today. A second pioneer in this area was the German Joseph Ernest Seppelt (1813-1868) in 1851 with his Seppeltfield winery. John Riddoch (1827-1901) first laid vineyards in the famous area in the early 1890s Coonawarra and triggered a boom there. Thomas was equally important Hardy who in 1853 McLaren Vale founded a winery. Swiss people also played an important role, such as Hubert de Castella (1825-1907), who grew wine in Yarra Valley justified. In 1919 a wine-growing research institute was founded in Merbein (Sunraysia, state of Victoria), which then passed to the research institute in 1927 CSIRO was affiliated.
Two more important ones Wine-producing institutions are these AWRI and the Charles Sturt University, For more than 100 years, mainly heavy, alcohol-rich sweet wines were produced in Australia, which were marketed as "Australian Port". From the beginning of the 1960s there was a change to fresh white wines. The well-known wine author and winemaker Len was instrumental in this development Evans (1930-2006). A milestone was that of the legendary cellar master Max Schubert (1915-1994) in 1959 created "Grange Hermitage", a red wine made in Bordeaux style of the winery Penfolds, Ultimately, this was the starting point for the production of excellent red wines from Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz from the mid-1960s, which are marketed as single varieties or as blends. Another pioneer was the one who immigrated from Germany in 1961 Wolfgang Blass (* 1934).
Australia became a real wine drinking nation in just one generation. Journalists like Len also have this Evans, James Halliday, Campbell Mattinson and Jeremy Oliver through books, publications and wine guide contributed. In 2012, the vineyard area was 162,000 hectares, of which 12.259 million hectoliters of wine were produced. There was huge growth of 60%, because in 2000 it was 106,000 hectares. About 80% are multinationals. Australian oenologists are considered Flying Winemakers sought after worldwide.
Mostly varietals (Varietal wines) produced. About 70% of the production is easier in Bag-in-Boxes bottled mass wine, There are also large quantities table grapes and raisins generated. Most international varieties are grown. At the bottom of the table are seven Australian ones new varieties cited, which were created for the special Australian climate / soil conditions. Around 40% are white and 60% red. The Blend 2010 (Statistics Kym Anderson ):
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