Wine Producers Turning to Cool-Climate Vineyards

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.

The following two tabs change content below.
Mireille Kilgour

Mireille Kilgour

Mireille Kilgour has been an entrepreneur for 35 years in the hospitality sector. French born, she has been an accomplished business owner and operator for a number of Sydney venues. Leading the industry with high profile institutions such as Lamrock Café Bondi, she has endless passion for the industry, and now has the pleasure of supporting restaurants to fill their tables with the new Good Food Gift Card program.