New South Wales boasts 16 distinct wine regions, each with its own climate and terroir, ranging from the historic Hunter Valley to emerging areas like Orange and Tumbarumba. These regions offer diverse wine selections catering to various tastes, showcasing the state's wine-making diversity.
The Southern Highlands, nestled in the Great Dividing Range, features a cool, moist climate ideal for growing Chardonnay, Riesling, Sauvignon Blanc, and Cabernet Sauvignon. Situated at altitudes of 500 to 700 meters above sea level, its vineyards provide optimal conditions for cultivating these varietals.
New South Wales is renowned for its Chardonnay, Riesling, and Cabernet Sauvignon wines, with cool-climate zones like Mudgee and Orange producing vibrant Chardonnays with fresh acidity for still and sparkling wines. Meanwhile, warmer regions like Hunter Valley yield richer, fuller-bodied Chardonnays with higher alcohol content.
Australian Rieslings, particularly from the Clare and Eden Valleys, have gained global acclaim for their quality. Sauvignon Blanc thrives in cool regions like Orange, benefiting from slow ripening and refreshing acidity. Viognier excels in warmer climates found in areas like the Canberra District, offering exotic aromas of rose petals, apricots, and ginger. Grüner Veltliner, a peppery variety, has also found success in Australia, notably in regions like the Adelaide Hills, where cool nights preserve its acidity.