There are over 150 wine grape varieites grown commercially in Australia. Most are described on a dedicated page of this website, but there are quite a few varieties which are used by just a few wineries. And of course the situation is changing rapidly.
So listed on this page are some of those varieties which are used by just a few wineries. You never know, some may catch on.
Most pages on this website are works in progress. This page is even more so. New varieties will be added fairly regularly, others will graduate to just an emerging variety as a few more winemakers get on board and the variety will be given its own page.
As far as I know the only wineries using this variety in Australia are Hickinbotham in the Morning Peninsula, and Blind Corner in the Margaret River region. See my main page on Aligote.
This is red wine variety from Northern Portugal, not to be confused with the white variety Alvarinho which is the Portuguese name for Albarino.
In Portugal it is used in Port blends in the Douro region and also as unfortified wines on other areas of Northern Portugal.
In Australia Alvarelhao is used by the Yarra Yering winery in the Yarra Valley to make their highly regarded Dry Red No 3. This wine is a blend of six Portuguese varieties - Touriga Nacional Tinta Cao, Tinta Amarela, Alvarelhao, Tinta Roriz (Tempranillo) and Sousao.
This red wine variety from Emilia-Romagna in Italy is valued for the deep colour, acidity and tannins it brings to blends. Outside of Italy it is used in Brazil. The only Australian producer of Ancellotta that I am aware of is Water Wheel in the Bendigo Region who use it in blends with Zinfandel.
This is a Portuguese white wine variety from the region of Bucelas just north of Lisbon. In fact the variety is also know as Arinto de Bucelas. It is used by Dell'uva Wines in the Barossa Valley and by Amato Vino in the Riverland region of South Australia.
This variety is from the Greek island of Santorini. It makes well structured high acid white wines despite the hot harsh conditions where it grows. Jim Barry in the Clare Valley have introduced the variety into Australia and produced their first vintage in 2016.
This wine is referred to a "mystery wine". The vineyard was planted from cuttings from the Bailey's vineyard in Glenrowan. Aucerot at the Glenrowan vineyard was planted from cuttings obtained from Europe in the early 1900s. They were removed in the 1980s. I remember buying a couple of bottles of "Auslese Aucerot" about 1980. It was a desert style wine that aged very well.
The variety is a mystery because no one seems to know its true identity. Aucerot is not the same as the French variety Auxerrios, despite the similar name. It is quite possible that the variety no longer exists in Europe.
Currently Ciavarella's Oxley Estate in the King Valley use Aucerot as a blending partner with Verdello to make a "white port" sytle.
This variety is a French Hybrid, namely a cross between a variety of Vitis vinifera (European vine species) and an American species Vitis riparia.
Baroque is a native of Tursan and Chalose, two AOCs in the Landes Department of South West France. It is a white variety and it is most commonly blended with local favourites Petit Manseng and Gros Manseng or with Sauvignon blanc or Chenin Blanc.
The flavour of the wine is similar to Sauvignon Blanc but the wines tend to have more weight.
Baroque, sometimes spelt as Barroque, is seldom seen outside South West France. Bunyip Hollow near Wodonga in North East Victoria is the only Australian producer of this variety in Australia.
Bianco d'Alessano is a white variety from Puglia in Italy. It is noted for its late ripening. Most of the production is used in blends but it is occasionally used as a varietal. See Bianco d'Alessano main page here.
This variety is sinking into obscurity. Even in its stronghold in southern France it is losing popularity. It generally makes light everyday white wines as a varietal, or it is commonly blended with Trebbiano (Ugni Blanc) or Vermentino.
But a few winemakers take care and make quite characterful wines from it.
Some Australian Producers of Clairette
Fer is a red wine variety from the Aveyron department of South West France. It is also grown in several other departments of that region. In some AOCs varietal Fer is made, sometimes with a minor addition of Cabernet Sauvignon. Elsewhere it plays a minor role in blends with Tannat, Gamay or Shiraz.
The wines are typically deeply coloured and high in tannins. The name Fer is thought to be derived from a latin word meaning wild or untamed and the wines sometimes live up to these descriptors.
In Australia Fer is made as a varietal wine by Forester Estate in the Margaret River Region.
This is a very rare red vine variety from the Trento region in NE Italy. It is used by Chalmers in Heathcote under their Dott. label.
This variety is a mutation of Semillon which occurred in South Africa about 200 years ago. It has never really taken of, there are only about 10 hectares grown. In Australia it is grown in the Adelaide Hills and vinified as a varietal by Matt Head of Parous Wines.
This is a rare red wine variety from Bordeaux. It is named after a small village 50km upstream from Bordeaux on the Garonne River. There is a white wine Côtes-de-bordeaux-saint-macaire made from the typical Bordeaux white varieties Sauvignon Blanc, Semillon and Muscadelle.
The variety Saint Macaire is no longer grown in France to any extent, but there are tiny amounts grown in California.
In Australia it is grown in the Riverina Region by Old Man's Block and by Calabria Wines. See this discussion about the variety.
This variety is a pink berried colour mutation of Sauvignon Blanc. it is grown in the Loire Valley and to some extent in Bordeaux. It is becoming increasingly popular in Chile. Sauvignon Gris tends to be less aromatic than Sauvignon Blanc, and is used mainly in blends.
Larry Cherubino has some in the Pemberton Wine Region of Western Australia, where he uses it in a blend with Pinot Grigio, Riesling and Gewurztraminer.
This is an unusual red wine variety from Georgia. It is being introduced into Australia by Anna Hooper of Cape Jaffa Wines in the Mount Benson Region of the Limestone Coast. The story behind the introduction of this variety is told in this article on the AAVWS website.
The more common Georgian wine variety in Australia is Saperavi.
This is mildly aromatic red wine variety from Friuli in Italy's North East. After being rescued from near extinction in the 1970s it is now highly regarded as a producer of deeply coloured and perfumed red wines.
In Australia this variety is by
The list below is of wine varieties that I believe are vinified by just one, two or three different wineries.
There are undoubtably more varieties being introduced to be added. As more wineries start to use these varieties I will make full pages about them.
You can use this space promote your winery or wine based business.
See this page for details
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