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“One of the highlights of my drinking year.”
— Max Allen, Wine Writer
“The future of wine in Australia.”
— Broadsheet
“The cutting edge of Australian wine.”
— The Australian

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Deep Dive

  • Australia’s Best Cabernet Franc

    Cabernet franc is the other cabernet. Until recently, it was largely marginalised in blends, its presence banished to the back label – if it was mentioned at all. But it drives some of the great wines of the world, either in part or in total – and it can be rendered as a wine of immediate vibrancy and intoxicating fragrance, or settle into the satisfied purr of a wine of statuesque pedigree destined for a long life and sustained glory. Winemakers and consumers alike have started cottoning on to the merits of 100% cabernet franc wines, and an engaging variety of expressions – typically accessible, both in style and cost – is now appearing on restaurant wine lists. And while France and Italy currently have the lion’s share of the world’s plantings, Australia’s own examples can be as compelling as any other – just the kind of situation that calls for a Deep Dive …

  • Geelong’s Best Pinot Noir

    Pinot noir’s roots in the Geelong region run deep, with the first vines going into the ground here in the 1840s. While a lot has changed since then – the region’s early boom was followed by Australian wine’s most dramatic and decisive bust –Geelong’s pinot noirs have nonetheless carved out a global reputation for excellence, with the most famous examples sought after by sommeliers the world over. With a small but dedicated band of winemakers and labels turning out fascinating wines – ranging from the earthy and muscular through to the perfumed and ethereal – and a wave of emerging talent on the scene, Geelong’s pinot noir scene feels poised on the verge of greatness. So why are these wines so rarely spotted on restaurant wine lists and retail shelves outside of Geelong itself? We took a Deep Dive to find out …

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Latest

  • Australia’s Best Young Wine Labels & Winemakers in 2026

    Twenty years ago, Young Gun of Wine set out to make wine more relevant to a new generation of Australians. Since then, confidence in wine among young Australians has risen over 250 per cent — and the makers on this list are a big part of why. Meet the 2026 finalists: the most diverse, inventive and geographically adventurous group we have ever assembled.

  • Wine Australia Wants to Send You to the World’s Premier Wine Symposium

    Wine Australia has launched the Emerging Talent Bursary, which will give ten young wine professionals (age 35 or under) the opportunity to attend and participate in the Institute of Masters of Wine International Symposium 2027. Successful applicants will receive financial support to attend the Symposium, which will take place on 15–18 April 2027 in Adelaide, and is considered one of the world’s foremost forums for wine education and professional development. Applications are open now, and close this Friday (24 April 2026).

  • How to Help the Growers and Makers Impacted by the 2026 Bushfire Season

    The risk of bushfire is never far from the minds of those who live in rural and regional Australia, and our wine growers and makers are no exception. Wine is an agricultural product that is especially vulnerable to bushfire – whether those impacts are direct, such as the loss of vineyards in a blaze, or less direct, such as grapes that have been affected by smoke taint. While the current bushfire season has thus far been far less dramatic than the wide-scale destruction that was caused across the country during the ‘unprecedented’ 2019–2020 bushfire season, fires in Central Victoria have already impacted the livelihoods of dozens of winemakers this year – and we are not yet out of the woods. In this article we’ve detailed the major fires that have impacted Australia’s winemakers thus far in 2026 – including information about the producers affected and the best ways to support them.

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“If we went back 10 years, the relationship between sugar and acidity would be a lot more obvious – all over the shop. There’d be sugar here, acid there, and things would not be anywhere near as in balance as a lot of the wines we saw today.”

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