The best Australian wines: Shiraz, Chardonnay and beyond

Australia taught Britain to love wine. In the 1990s, its ripe, fruity, clearly labelled bottles made wine feel friendly and approachable, and brands like Hardys, Jacob’s Creek and Wolf Blass became household names. Those everyday favourites are still great value, but Australia today also makes some of the most refined and exciting wines in the world.

Australia’s wine regions in a nutshell

Australia is huge, so its climate varies enormously. Most vineyards are in the south-east and the south-west:

• Barossa Valley and McLaren Vale (South Australia): warm regions famous for rich, powerful Shiraz.
• Coonawarra (South Australia): red soil and a cooler climate, producing elegant Cabernet Sauvignon.
• Adelaide Hills and Yarra Valley: cool-climate areas making fresh Chardonnay, Sauvignon Blanc and Pinot Noir.
• Margaret River (Western Australia): world-class Chardonnay and Cabernet blends.
• Hunter Valley (New South Wales): famous for long-lived Semillon.

Many everyday wines are labelled “South Eastern Australia”, meaning grapes are blended from several regions for a consistent, fruity style.

Shiraz: Australia’s signature grape

Australian Shiraz is the same grape as French Syrah, but in Australia’s sunshine it becomes riper, richer and more generous. Expect blackberry, plum, chocolate and pepper.

Jacob’s Creek Double Barrel Shiraz is smooth and plush, aged in whisky barrels for extra richness. Penfolds Bin 2 Shiraz Mataro from one of Australia’s most famous names is a step up, and d’Arenberg The Dead Arm Shiraz from McLaren Vale is an icon. For great value, Hardys Stamp Shiraz is hard to beat.

Shiraz-Cabernet blends

Blending Shiraz with Cabernet Sauvignon is an Australian tradition. Cabernet adds structure and blackcurrant to Shiraz’s ripe, spicy fruit. Wolf Blass Red Label Shiraz Cabernet is a long-standing favourite, and The Black Stump Durif Shiraz is rich and bold.

Australian whites

Australian Chardonnay has changed a lot. The big, buttery, heavily oaked style of the 1990s has given way to fresher, more elegant wines. d’Arenberg The Olive Grove Chardonnay is a lovely example, and Rockhopper Chardonnay is fresh and fruity. Hidden Sea Sauvignon Blanc is crisp and zesty, and the brand removes plastic from the ocean for every bottle sold.

Sparkling Shiraz: an Aussie original

Red sparkling wine is a quirky Australian speciality, and it’s great fun at Christmas. Jacob’s Creek Sparkling Shiraz is fruity, frothy and brilliant with turkey or barbecued meats.

Fortified and sweet wines

Australia makes extraordinary sweet wines, especially the rich, raisiny fortified Muscats of Rutherglen. De Bortoli Noble One is one of the world’s most celebrated botrytis dessert wines, with honey, apricot and marmalade flavours.

What to eat with Australian wine

• Shiraz: barbecues, burgers, steaks and spicy sausages.
• Shiraz-Cabernet: roast beef, lamb and hearty stews.
• Chardonnay: roast chicken, creamy pasta and salmon.

FAQs

What’s the difference between Shiraz and Syrah?

They’re the same grape. “Shiraz” usually suggests a riper, fruitier, New World style; “Syrah” a more peppery, restrained style.

Is Australian wine good value?

Yes, especially everyday Shiraz and Chardonnay. Premium regional wines are excellent quality for the money too.

Browse more on our red wine list, or see our guide to the best red wines.