With so many commercial wineries now in play and the idea that global warming could play havoc with wine flavours, Australian wine producers are turning their sights to cooler-climate vineyards as a way to stand out and maintain flavours.
According to Taste, cool-climate wine grapes take longer to ripen, meaning the acidity and tannins have longer to develop. The result is better balanced flavours and textures.
As climate change has kicked in, many harvests are held during hot weather, which is not ideal for producing fresh, bright fruit tastes. For this reason, many producers have already started heading south. Shaw & Smith and Brown Brothers are just two of the established companies who have recently made the move to Tasmania.
Other areas set to see a boom in wineries include Victoria's Alpine valleys and South Australia's Adelaide Hills.
It seems the hotter Australians' love for wine gets, the cooler the climate in which the wine is produced.