The concept of terroir can be broadly considered as the contributions of environmental, human and cultural factors to the unique characteristics of an agricultural product. In a collaborative study on Australian Shiraz terroir, AWRI and NWGIC scientists explored regional differences in sensory characteristics of Australian Shiraz wines from six regions. Links were then established between the regional sensory characters and chemical and climatic profiles. This new understanding has potential to both empower producers to enhance unique regional characters in their wines and improve regional communication and marketing efforts.
- CSU 1602