Wine Varieties
Shiraz, Grenache, Semillon and Riesling are the Barossa's main varieties, along with Cabernet Sauvignon and Chardonnay. And they produce regional wines of incredible flavour and intensity. Varieties including Viognier and Pinot Noir are now also being successfully grown here and, thanks to the skills of our winemakers, are seeing the Barossa gaining recognition for new wine styles and varietals.
Riesling
Delicately perfumed, spicy and citrusy in the bouquet, these wines show generous lime fruit on the palate and a lingering, refreshing acidity. When they have aged 20 or 30 years, these Rieslings come alive with classic honey, toast and spice. A luscious Botrytis Riesling also results from the fogs that hang for most of the autumn mornings.
Semillon and Chardonnay
The Barossa has had a long-term love affair with Semillon, a textured varietal producing wines of distinction. During vintage, the bright sunshine ripens the Semillon, easily producing exceptional richness, flavour and freshness. Barossa Chardonnay produces a full-bodied, luscious wine.
Viognier
Viognier (vee-on-yay) is relatively new to the Barossa and produces rich white wines with excellent texture. Apricots dominate the bouquet and palate with a lingering mouth feel. Viognier is also used as a red wine blender to lift the fruit characters. It is traditionally partnered with Shiraz.
Shiraz
There is Syrah and Shiraz - and there is Barossa Shiraz. Shiraz was the mainstay of the Australian wine industry's first century, and in the Barossa the variety has always had a special mystique. One of the premium international viticultural areas not ravaged by phylloxera in the mid-1800s because of a farsighted quarantine policy, the Barossa contains some of the world's oldest Shiraz vineyards. Glowering black, rich and full bodied, often mellowed by small oak maturation, Barossa Shiraz is an international success story.
Cabernet, Grenache, Mourvèdre, Merlot
The soils and the climate of the Barossa produce ripe, richly flavoured Cabernet that displays striking berry fruit and ensuring long cellaring potential. The Cabernet from neighbouring cool climate Eden Valley is more elegant and austere, again guaranteeing a long life in the bottle. Winemakers started reassessing hitherto 'workhorse' grape varieties Grenache and Mourvèdre (also known as Mataro) and Merlot. They realised that the Barossa's Mediterranean climate could produce wonderfully sweet, perfumed Grenache and that Mourvèdre, in a blend with Shiraz and Grenache, provided Barossan body and depth creating perfect food wines distinguished by their crisp acidity and fruit character.
Fortified Wines
Australian fortified wines are unique. The craft of making classic fortifieds has been carried on so that these wines can continue to delight with their golden colour, spicy bouquet, rich fruit and aged rancio character. Winemakers are now experimenting with exciting and distinctive new Barossa fortifieds using ripe Shiraz and Chardonnay to make fresh, young, current vintage liqueurs.
