Victoria is an Australian state with a remarkable diversity of wine regions, each shaped by its own climate and soils. The cooler coastal areas, including the Yarra Valley and Mornington Peninsula, benefit from maritime breezes and are known for refined Pinot Noir, structured Chardonnay, and, in some pockets, spicy Syrah and aromatic white varieties. Mornington’s gently rolling vineyards, moderated by strong ocean influences, produce vibrant wines with fine acidity and purity of fruit, while the Yarra’s varied elevations and ancient soils allow for nuanced site expression. In contrast, warmer inland zones like Rutherglen and Heathcote produce fuller-bodied wines, with Rutherglen famed for its rich, fortified Muscat and Heathcote celebrated for deep, structured Shiraz grown on ancient Cambrian soils.
Australia - Victoria
Viognier’s historical stronghold lies in Condrieu, a small appellation in France’s Northern Rhône, where the grape displays fragrant honeysuckle, ripe peach, and exotic tropical notes. Its naturally low acidity creates a luxuriously smooth, full-bodied texture, offering an irresistibly perfumed and plush sip. More vineyards in California and around the world now cultivate Viognier, capturing the same enchanting aromatics that make it a sumptuous alternative to leaner white wines.