<p>Warm climate/Elevation 50-200m There are three distinctive soil types: the sandy loams of Blewitt Springs; the darker soils of McLaren Flat; and the terra rossa over limestone soils further back near Chapel Hill. McLaren Vale is often referred to as Australia&rsquo;s mid-palate because of the mid-palate richness of its Shirazes. Famous for its Shiraz, this region also makes good Cabernet Sauvignons and Chardonnays. Langhorne Creek (a short distance south) is one of Australia&rsquo;s oldest wine regions. Significant plantings during the 1990s now makes it Australia&rsquo;s third largest wine producing region. Located on rich alluvial soils, flood irrigation is still used in some vineyards. The cooling breezes from Lake Alexandrina make this area marginally cooler than McLaren Vale. Andrew Caillard MW, Langton's</p>

Cool to cold climate/Elevation 5-55m The Tasmanian wine industry re-emerged in the late 1950s with the establishment of Moorilla Estate on the outskirts of Hobart. Vineyards located close to the Derwent Estuary and Coal River, planted on a range of sandstone and alluvial soils, are protected from wind, enjoy long hours of sunshine and maritime influence. However, supplementary irrigation is needed because of low rainfall. The Huon Valley is yet to make its mark. Moorilla Estate is perhaps the most important producer. Certainly it is making some very good Pinot Noir, Merlot and Riesling. Its Gewurztraminer is highly regarded. The small Domaine A, located at Campania near Coal River, is also showing potential for its Pinot Noir and Cabernet. Andrew Caillard MW, Langton's

<p>Their colour is gold flecked with emerald, darkening towards yellow with age. Their bouquet evokes butter and warm croissants, bracken, dried fruit, spices and honey. Body and bouquet are not separately distinguishable, so closely blended are structure and harmony into a single perfect whole. Unctuous and firm, dry and caressing, enveloped and profound, these wines combine every virtue in a firmly-established personality.</p>

Cool Climate/Elevation 500-650m The Macedon region, an hour’s drive north east of Melbourne, is regarded as one of the coolest mainland wine regions – so cool that viticulture was considered a risky venture. By the early 1980s a number of enthusiasts had already debunked the theory and planted vineyards – mostly to the early ripening varieties Pinot Noir and Chardonnay. Mount Macedon is 1000 metres high. Most of the vineyards are elevated to around 500 to 650 metres with frost risks fairly high in early spring and late autumn. Rainfall is around 890mm. Ripening is the major issue. Some early plantings of Cabernet have been grafted over to Pinot Noir. The region has become noted for its Chardonnay, Pinot Noir, Pinot Gris and sparkling wines. Andrew Caillard MW, Langton's

<p>The reds are tannic and structured. The village-level wines have aroma of almond and strawberry, while the premier crus tend to have more floral bouquets (violet). Notes of chestnuts and prunes develop with age.</p>