A Guide to Red Wines in Australia

A Guide to Red Wines in Australia 

A good glass of red wine is bold, generous and full of character. While Shiraz may be the first to come to mind when I mention red wine, it is not the only one. Though it remains a classic, winemakers across the country are crafting some of the best red wine varieties in Australia, including Cabernet Sauvignon and Pinot Noir, as well as Grenache and Tempranillo. 

From the cooler climate of Tasmania to the sunny McLaren Vale, each region tells its own story through the vines. With so many great options to choose from, consider this your guide to Australia’s most celebrated red wine types and the wineries that are pouring them best.  

Shiraz 

If there’s one grape that defines the red wine of Australia, it’s Shiraz. It's the first to come to mind when you think of red wine, and you will find it just about anywhere. Yet no two regions produce it quite the same. That is part of what makes it so special.  

In the Barossa Valley, Shiraz is rich and full-bodied, characterised by flavours of blackberry, dark chocolate, and spice. In McLaren Vale, it’s plush and juicy with hints of plum and mocha, while cooler regions like Heathcote and the Canberra District offer a leaner, peppery twist.  

It’s the kind of wine that fits any occasion, whether you’re slow-cooking lamb on a Sunday or sharing a bottle with loved ones by the fire after a long week. 

Where to try it:  

Kalleske Wines - Greenock, Barossa Valley, South Australia 

Leeuwin Estate - Margaret River, Margaret River, Western Australia 

Wandin Estate- Lovedale, Hunter Valley, New South Wales 

Cabernet Sauvignon 

Shiraz is often in the spotlight, but Cabernet Sauvignon is the quiet achiever. It’s calm, confident and full of depth. It doesn’t need to shout; its structure and balance speak for themselves.  

Cabernet thrives in regions where the days are warm and the nights are cool, letting the fruit ripen slowly and develop layers of flavour. In Coonawarra, the red clay soil contributes to the classic mix of blackcurrant and mint, while in Margaret River, the coastal air adds a softer touch, lending the wines elegance and a hint of sea breeze freshness.   

It pairs best with roast beef, mushroom pie or a wedge of aged cheddar. 

Where to try it:  

Jack Rabbit Vineyard- Bellarine, Geelong, Victoria 

Bettenays Margaret River Wine & Nougat - Cowaramup, Margaret River, Western Australia 

Golding Wines- Lobethal, Adelaide Hills, South Australia 

Pinot Noir 

Pinot Noir might be a little fussy in the vineyard, but when it’s done well, it’s pure magic in the glass. Known for its lighter body and bright acidity, it’s a wine that thrives in Australia’s cooler regions.  

In the Yarra Valley, Pinot Noir is silky and elegant, with layers of cherry, clove and gentle earthiness. Down on the Mornington Peninsula, it leans richer and more aromatic, full of red berries and spice. Travel south to Tasmania, and you’ll find beautifully refined styles with lifted acidity and a whisper-light finish.   

Often enjoyed with roast duck, mushroom risotto or seared salmon. 

Where to try it:  

Rochford Wines- Coldstream, Yarra Valley, Victoria 

Sidewood Estate- Hahndorf, Adelaide Hills, South Australia 

Contentious Character Winery- Fyshwick, Canberra, ACT 

Grenache  

If you prefer a slightly sweeter red wine, then Grenache is your go-to. It's soft, bright and full of ripe fruits, giving it a more rounded, sweeter flavour than most dry reds.  

Grown in warm, sunny regions such as McLaren Vale and the Barossa Valley, Grenache delivers bright raspberry, spice, and a hint of dried herbs, with a silky texture that makes it easy to love. It’s also the star of the popular GSM blend, a trio of Grenache, Shiraz and Mourvèdre.  

Perfect with charcuterie, roast pork, or anything Mediterranean-inspired. 

Where to try it: 

Murray Street Vineyard - Greenock, Barossa Valley, South Australia 

Langmeil Winery- Tanunda, Barossa Valley, South Australia 

First Drop Wines- Nuriootpa, Barossa Valley, South Australia 

Tempranillo & Sangiovese 

If Grenache brings the sweetness, Tempranillo and Sangiovese bring the spice. These Mediterranean-born reds have found a natural home in Australia’s warmer regions, thriving under the same sun that gives our Shiraz and Grenache their character. 

Tempranillo, originally from Spain, is plush and juicy with dark cherry and savoury spice. Sangiovese, Italy’s signature grape, offers freshness, red berries and a touch of rustic charm. Together, they capture that relaxed, food-friendly energy Australians love. They are wines made for shared plates, pizza nights and long summer lunches. 

Best enjoyed with pizza, rich tomato pastas or a grazing board piled high with antipasto. 

Where to try it: 

Wandin Estate- Lovedale, Hunter Valley, New South Wales 

Artwine- Woodside, Adelaide Hills, South Australia