Western Australia

Australia is the world's fifth-largest wine producer: around 146,000 hectares of vines, more than 100 grape varieties and 65 protected Geographical Indications, mostly in the cooler south-east and south-west of the continent. Shiraz leads with roughly a quarter of the vineyard area, followed by Chardonnay and Cabernet Sauvignon. Wine history begins in 1788, when Captain Arthur Phillip brought vine cuttings from the Cape of Good Hope to Sydney; John Macarthur planted the first commercial vineyard around 1820, and German settlers shaped the Barossa Valley from the 1840s. Wine law is liberal: origin, vintage and variety on the label must each be at least 85 % true – beyond that, winemakers are largely free.

Within that country, Western Australia is the quality specialist: around 10,700 hectares produce less than 5 % of Australia's wine volume but a disproportionately large share of its finest wines. Seven recognised regions define the state: Margaret River dominates with world-class Cabernet Sauvignon and Chardonnay. The Great Southern – five times the size of Margaret River – delivers Riesling of international standing and spicy Shiraz. Swan Valley on Perth's doorstep is the state's oldest wine area (since 1829); Pemberton, Geographe, Peel and Blackwood Valley round out the picture with cool, elegant styles.

The Indian Ocean gives Margaret River a maritime climate often compared with Bordeaux; the Great Southern is more continental and cooler. Extreme geographic isolation has kept Phylloxera out to this day – many vines grow on their own roots. From the first plantings in 1967 to world renown, Margaret River needed only half a century.

For wine travellers, Western Australia offers wineries with gourmet restaurants, the Leeuwin Concert Series among the vines and the Indian Ocean coast – Margaret River is also one of the country's best surf spots.