Finding a home in Australia
The Pinot Noir variety has been in Australia since the early 1800s. It was also one of the varieties brought into Australia by John McArthur in 1817 and by James Busby in the 1830s.
It has taken time for this notoriously difficult grape to find success, but it is now thriving in the cooler viticultural regions across the country, such as Tasmania, Yarra Valley and the Adelaide Hills, as well as the warm inland regions. It is just as likely to end up in a classic traditional method sparkling wine as in a red table wine that James Halliday has described as ‘the nectar of the gods’.
It is the fourth largest red variety in Australia, but accounts for less than 3 per cent of the national crush.