Victoria’s wine history began in the middle of the 19th Century when it experienced something of a golden age creating delicate, quality wines. After phylloxera decimated the region, its comeback was built on a strong reputation for producing the intensely sweet, fortified wines Liqueur Muscat and Liqueur Tokay.

These days the tastes of modern society have altered the course of winemaking in Victoria once again. The cooler maritime regions around Melbourne, in the South, are producing distinguished and refined Pinot Noir (look out for wines from Mornington Peninsular) and outstanding Chardonnay (Yarra Valley), along with a myriad of other varietals. The hotter regions in the North are renowned for their generous Chardonnay (Murray Darling, Swan Hill), punchy Shiraz and world famous fortified wines (Rutherglen). Shiraz triumphs in the Grampians and Pyrenees regions. Cabernet Sauvignon too seems to have settled happily across central Victoria (Bendigo, among other areas) where it performs with high tannin and herbaceous, eucalypt character.