Orange
The burgeoning Orange wine region is making waves on the world wine scene. Its success is proof of the diversity and unexplored potential of Australia’s ancient lands
Diversity is the key to the Orange Wine Region. Diversity in elevation, diversity of terroir, diversity of wine styles and, perhaps most importantly, diversity of winegrowers. The wonderfully diverse wines are best tasted at the plethora of cellar door outlets in and around Orange - again from the sleek and sophisticated to rustic and charming tasting rooms that ooze country style. Add the award-winning restaurants, cafés and wine bars and Orange is the place to be.
A NEW PREMIUM REGION EMERGES
One of the most exciting recent developments in Australian wine is the emergence of high-quality wine regions that are being discovered – or rediscovered – by grapegrowers, winemakers and wine lovers. Until the 1980s, the cool-climate region of Orange in New South Wales lay dormant, its vast potential untapped. Vines had been planted a hundred years before, but things were slow to take off – until one high-profile winemaker lit the spark and the wine scene exploded. In just over three decades, this premium region has grown rapidly. It’s now home to more than 60 wineries, 14 grape varieties, top winemaking talent and world-class wines.
Vines were first planted alongside fruit orchards in Orange when European settlers arrived in the 19th century. By 1925, more than 450 acres of vineyards were planted but it wasn’t until 1980 that the foundations of Orange’s modern wine industry were laid when a handful of growers and winemakers established new vineyards. Then, in 1988, winemaker Philip Shaw arrived on the scene and changed everything.
The former Rosemount Estate winemaker, and one of Australia’s most awarded wine producers, had just been named Winemaker of the Year at the London International Wine and Spirit Competition two years earlier (and would go on to win it again in 2000). He’d spent years searching Australia for the perfect site for a new vineyard until one day he’d flown over the Orange region and noticed its undulating terrain. When he visited the region, he discovered it had a near-perfect balance of elevation and sunshine. Soon after that, Philip established his vineyard, Koomooloo, and put the Orange wine region on the map. His fame and high profile wines meant that people really took notice of this burgeoning wine region.
GROWING GOURMET HOTSPOT
In the 1990s, plantings expanded rapidly and today there are more than 1,500 hectares of land under vine. Orange sits between 600 and 1,150 metres above sea level on a sweeping contour, making it one of the highest vineyard areas in Australia. It’s dominated by the now extinct volcano Mount Canabolas, which erupted numerous times around 11 to 13 million years ago, giving the region its unique combination of geology and soils. Its elevation makes it quite cool and winter often blankets the vineyards in snow.
The top three most planted varieties here are Shiraz, Chardonnay, and Cabernet Sauvignon, but many would argue that Chardonnay is the star of the show. This versatile variety performs brilliantly at all of Orange’s elevations, and winemakers are producing a range of styles – from rich and buttery through to crisp, elegant and exceptionally refined.
Premium wines are only half the gourmet story here – Orange is a serious dining destination thanks to its award-winning restaurants and quality produce that partners perfectly with its elegant, food-friendly wines. It’s Orange’s unwavering pursuit of excellence that makes it an exciting region on the rise.