We Love Barossa Wine

Lloyd Green
Jun 10, 2016
3 min read

There’s something distinct about Barossa Valley wines that resonates when you take a sip. That experience when you taste something so good, so memorable, it sparks vivid memories of a time, place or person.

For many Australians and wine lovers across the world, this happens with each glass of famed Barossa wine.

South Australia’s Barossa Valley has become so popular it’s now etched in Australian history as one of the finest wine growing regions in the world. Why?

Perhaps it’s the world-class cuisine, gorgeous panoramic views over rolling vineyards or, more predictably, the amazing wine.

Gaining prominence in the mid 1990s thanks to its opulent, powerful Shiraz — often topping international awards and making its way onto elite wine lists — Barossa Valley wines have a distinct profile that has garnered universal acclaim.

The 100 plus year old vines, considered to be some of the oldest in the world, and exceptional, diverse growing climates unique to the region, has made the Barossa a wine growers haven.

The fact the vines are so old, and so rare, are in part down to Australia’s geographic isolation and strict quarantine laws, which saw Australia escape the wrath of the vine eating louse phylloxera during the 19th and early 20th centuries.

The Barossa Valley. Pic: Winefolly

Originally cultivated by German settlers who migrated to South Australia in the 1840s, the Barossa is now home to some 550 wine growing families and 170 wine growing companies.

These century old vineyards located on the cooler, western side of the valley are considered prime real estate, contributing to the bottling of Australia’s most famous wine Penfolds Grange, as well as other prominent labels like St Halletts, Henschke, Kaesler and Elderton.

The Shiraz, by reputation, is some of the most powerful, flavoursome vino not just in Australia but the world featuring what Winefolly calls “intensely ripe blackberry, dried currant and mocha fragrances alongside a punch of tobacco”.

The Australian sunshine naturally imparts a high alcohol level of 14 to 15 per cent on the wines and despite their intense fruitiness, mature over decades adding to their value and intrigue.

Of course, when matched with fresh seasonal produce, artisan food producers and award-winning restauranteurs the region’s wine selection not only becomes a major tourist destination — up there with the likes of Margaret River and the Hunter Valley — but a symbol of the Australian wine and food industry.

WATCH: ‘Barossa. Be Consumed’

Naïla Mazzucco, Trade Commissioner, Malaysia at Australian Trade Commission says Malaysians have become familiar with Australia’s rich natural landscapes, foodie culture and diverse climates which offer unique styles of wine.

“The Barossa Valley has long been internationally recognised as a quality destination in itself and one in which to savour local premium foods. As a result South Australian wines continue to maintain the lead market share in Malaysia,” she said.

If the last two decades of Barossa excellence is not enough, there’s now an influx of vineyard-focused, low-intervention wine making, channelling obscure varieties and demanding new vineyards all working to ensure Barossa remains relevant for years to come.

While Shiraz is still the mainstay of the region, you’ll also discover alternative blends like GSM (Grenache, Shiraz and Mataro) and Shiraz-Cabernet, with producers keen to create greater complexity in their finished wines by combining various profiles.

Climates in the Barossa have always varied significantly from north to south, making it one of the few areas in Australia with fluctuating warm and cool growing conditions.

It is due to such diversity in temperatures and soil types, that you’re guaranteed to find a delicious Barossa wine suited for any occasion, meal or tasting.