New farming methods of Australia and how it came

Since the 1860s, on the fifth continent, new cultivation methods and Processing techniques applied. Australia went into the first class of the wine-producing countries. Headstrong is from Central European perspective, that the vineyards in flat position in the valley are irrigated and not grown on slopes and almost all of the new wine regions.


As the “Father of Australian viticulture” is the Scotsman James Busby (1802-1871). He had acquired knowledge of wine in France and then immigrated to Australia. In 1825 he founded north of Sydney in the Hunter River Valley, he brought his own Farm.1833 of a new trip to Europe with hundreds of grape seedlings, including those of the red Syrah, which later became known as Shiraz in Australia. Busby also distinguished himself with books and documentaries about Rebkunde, viticulture and winemaking techniques.

The legendary winemaker Max Schubert (1915-1994) in 1951 created the “Grange Hermitage” (today only “Grange”) and one in the Bordeaux style red wine produced in the winery Penfolds, Barossa Valley. He was initially banned by the Executive a continuation of his experiments, but he continued secretly. The year 1955, he introduced in 1962. He was an overwhelming success and the Grange Hermitage was designated as the largest ever produced in Australia wine. It is a multi-district blend. Base is Shiraz from the Barossa Valley with a small part of McLaren Vale and 10% Cabernet Sauvignon from Coonawarra. The German-born former “chief winemaker” Penfold the winery began its work on a work that was begun in 1842 by German emigrants (Lutherans from Silesia). In the Barossa Valley, she donned at the hooves pattern built by Silesian villages Bethany and Langmeil (now Bethany and Tanunda) vineyards first, and thus created the basis for the prestigious Australian region.