Barossa Valley Wine Growing Region-wh60a

Wine-Spirits The Barossa Valley in South Australia is Australia’s best-known wine region, both nationally and internationally. It is located 70km north of Adelaide and is South Australia’s most visited tourist destination. It was originally named the Barrosa Valley by Colonel Light , after the "Hill of Roses" region in Spain where he fought in the Spanish Peninsula War. The name Barossa was a corruption due to the general illiteracy of the times. The Barossa Valley started developing as a wine centre in the late 1830s when German Lutherans came to the newly founded colony of South Australia to escape religious persecution. Australia’s oldest vineyard is planted at the Langmeil Winery in the Barossa, one of the earliest established in the region. Well-known wine producers such as Jacobs Creek, Penfolds, Yalumba, Yaldara, Wolf Blass, Seppelts, Peter Lehmann, and Saltram are based in the Barossa Valley and are among the eighty-plus wineries and around five hundred grape growers that contribute to the wine industry of the region. The climate has hot summers, high sunshine and low humidity. The soil has a low level of fertility which tends to produce low yields of high quality grapes. The main varieties grown are Shiraz, Grenache, Cabernet Sauvignon, Mouvedre, Merlot, Riesling, Semillon and Chardonnay. Shiraz The Barossa Valley is best known for its Shiraz which is renowned throughout the world as one of the best. Nearly every Barossa Valley winery produces a Shiraz or Shiraz blend. They are produced from Australias oldest Shiraz vines, which are low yielding. The style is full bodied, dark in colour, rich in dark red fruits with a touch of dark chocolate, a hint of roasted character and sometimes eucalypt as well as minty characteristics. The structure is round and velvety, and the wines are almost invariably extremely long lived. Grenache Like the Shiraz, Barossa Grenache vines are some of the oldest in Australia. Hundreds of hectares were lost during the Vine-Pull of the 1980s, and what was left was chiefly used to make fortified wines. Old Vine Grenache is highly sought after and highly prized. Cabernet Sauvignon Cabernets from the Barossa are strong and rich in flavour and colour. Most winemakers from the Barossa blend this variety with Cabernets from the cooler regions such as Coonawarra, McLaren Vale and Eden Valley to add elegance and longevity. Mouvedre This classic French varietal was saved from the Vine Pull of the 1980s for much the same reason as the Grenache – to supply the long-established fortified wine industry. Old vine Mourvedre now attracts high prices. Riesling Most Barossa Valley wineries produce a Riesling. The style has strong passionfruit, tropical fruits and lime flavours. Citrus and floral characters dominate the nose with a refreshing acidity to add texture to this elegant style of wine which ages well if given the opportunity. Semillon Semillon is often regarded as the king of the Barossan whites. These wines tend to be slightly oaked to add body, .plexity and colour. Chardonnay The climatic variations throughout the region mean that full-bodied and full-flavoured wines can be produced from grapes grown on the Barossa Valley floor or the lower foothills, while the high hill and southern end fruit tends to be produced as a crisp light bodied style. Fortifieds Port and Sherry styles dominated the grape-wine industry before table wines became popular. Most of these styles of wine are still made by many wineries, and the brandy spirit used to fortify them is also made locally. About the Author: 相关的主题文章: