South Australia’s 18 wine regions have a diverse variation in:
resulting in a variety of wines and styles.
Pinot Noir, Chardonnay and Sauvignon Blanc thrive along the ridges and valleys of the cool Adelaide Hills. The Clare Valley produces pristine, crisp, dry Riesling and 300km to the south, the Coonawarra grows exceptional Cabernet and Merlot.
While we are world famous for our Shiraz, we have also embraced a greater range of Mediterranean varietals. Grapes such as Grenache, Tempranillo, Nero d’Avola, Sangiovese, Fiano, Vermentino and Mourvedre require less water and thrive in our warm climate with fewer inputs in the vineyard resulting in increased sustainability. The wines made from these grapes in our warm regions, have great natural balance, complexity and flavour.
Adelaide, a Centre for Research, Winemaking and Viticultural Education
The University of Adelaide School of Agriculture, Food and Wine is a world-class centre for the study of Viticulture and Oenology. The programs have an international reputation for excellence. The Waite campus, 5km from the Adelaide central business district, houses state-of-the-art facilities including its own vineyard, winery and wine science laboratory.
The Australian Wine Research Institute (AWRI), also based at the Waite campus, is the Australian grape and wine industry’s own research organisation. It supports a sustainable and successful grape and wine industry through world-class research, practical solutions and knowledge transfer. Established in 1955, the AWRI is part of a unique Wine Industry Cluster that also includes the South Australian Research and Development Institute (SARDI), the national science body the CSIRO, the University of Adelaide’s Wine Science Group and the Industrial Transformation Training Centre for Innovative Wine Production.