Victorian wine is wine made in the Australian state of Victoria. With over 600 wineries, Victoria has more wine producers than any other Australian wine-producing state but ranks third in overall wine production due to the lack of a mass bulk wine-producing area like South Australia's Riverland and New South Wales's Riverina. Viticulture has existed in Victoria since the 19th century and experienced a high point in the 1890s when the region produced more than half of all wine produced in Australia. The phylloxera epidemic that soon followed took a hard toll on the Victoria wine industry which did not fully recover till the 1950s. Today winemaking is spread out across the state and features premier wine regions such as Heathcote, Rutherglen and the Yarra Valley. Single varietal wines produced in the region include the Australian mainstays of Shiraz and Chardonnay as well as the more obscure Viognier, Pinot noir, Graciano and Tannat. The style of wine ranges from full body red wine to Madeira-like fortified wines such as Liqueur Muscat.
Read more about Victorian Wine: History, Wine Regions
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“I belong to the fag-end of Victorian liberalism, and can look back to an age whose challenges were moderate in their tone, and the cloud on whose horizon was no bigger than a man’s hand.”
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