The Canberra District’s wine making history dates back to the 1840’s when early European settlers planted small vineyards to cater for the local population. After the emergence of larger vineyards in South Australia some years later, many winemakers abandoned the area as they soon became unprofitable. The Canberra District re-emerged in the 1970’s when scientists pioneered the area experimenting with small blocks and a wide range of varietals. Innovative practices were adopted to reinvigorate the region which is now known to produce world class cool climate wines, specifically Shiraz, Riesling and Chardonnay.
The region’s large expanse and altitudinal range averaging 500 metres to 850 metres, provides challenges for wine making. Differing soil types, variation in temperatures and vineyard elevation all impact the quality and quantity of fruit produced in the region with great style and diversity shown across the same varietals within the region. Careful site selection and viticultural management is crucial to success, as the area experiences frost during the spring season and is susceptible to drought.
FACTS ABOUT CANBERRA
Emerging as one of New South Wales’ premier wine regions, the Canberra district produces elegant, unique and refined wines.
Latitude: 35° South
Altitude: 500-850 metres
Growing Season Rainfall: 360 mm
Mean January Temperature: 20.2° Celsius
Harvest: Mid-March to end April
Principal Grape Varieties: Shiraz, Chardonnay, Riesling