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Australia, the magazine : Australia, the magazine
wine trail EXPERIENCE AUST LIA More than ve million visitors om all walks of life come to Australia every year for business, for holidays and leisure, and to study. Visitors om all corners of the world come to experience Australia's multicultural lifestyle, our ne wine and excellent cuisine, our beaches and unique natural landscapes, our indigenous heritage, and our vibrant cities and regional areas. Australia takes great pride in hosting many world-class events. ese include the Australian Open Tennis Championships, the Australian Formula 1 Grand Prix, the Melbourne Cup Horse Racing Carnival, and the Tour Down Under International Cycling Union Pro Tour. ese major events lure thousands of international visitors to our shores each year and our expertise in hosting them underpins Australia's bid to host either the 2018 or 2022 FIFA Soccer World Cup. Tourism is a very important part of the Australian economy. It employs almost half a million Australians and contributes 3.6 percent of our GDP. is is why last year I launched a National Long-Term Tourism Strategy to help Australia's tourism industry become even more competitive. We want to provide even higher quality service for our visitors and we are ensuring our products are kept esh and that our country is well serviced by air, sea and land transport. Australia is celebrating its 10th year of Approved Destination Status with China. e scheme is a bilateral arrangement between the Chinese and Australian governments and enables Australia to host Chinese tourists undertaking group leisure travel in Australia. We ensure our Chinese guests are protected om unethical business practices and enjoy a high-quality experience in Australia. Australia also enjoys strong ties with India, both culturally and through our shared passion for sport -- particularly cricket and hockey. As two of the fastest growing economies in the world, India and China represent two of Australia's most valuable tourism markets. e Australian Government is commi ed to ensuring we stay ont of mind as a travel destination in these, and other, important markets. So, I invite you to experience a piece of Australia for yourself and enjoy our ne wines and gourmet food products. ere is nothing like enjoying them in the company of those who make them so come to Australia soon and taste our hospitality. MARTIN FERGUSON, Federal Minister for Tourism get rid of undesirable aromas. ey use oak sparingly; they extract the skins gently in order to have light tannins; they pick the grapes early in order to have moderate alcohol. Because too much ripeness, alcohol, oak, tannin and added acid results in faceless, homogenised wines that don't speak of their origins -- and o en don't speak of anything much. "In part, our kind of winemaking is a reaction to heavy-handed, overly contrived wines," says Forbes. e two grapes varieties that best re ect the place where they're grown are riesling in white wine and pinot noir in red. Being based in southern Victoria is serendipitous, as both those grapes do well there. Forbes sources pinot noir from a number of Yarra Valley vineyards to produce ve di erent single-vineyard wines: Dixons Creek, Yarra Glen, Coldstream, Gruyere and Woori Yallock. Each district has its own soils, altitude and meso-climate, and the wines all taste di erent, with what the French call terroir -- the spirit of place. Riesling is sourced from one exceptional vineyard on the cooler, high-altitude eastern slopes of the Strathbogie Ranges, in central Victoria. From these grapes Forbes makes two mar vellous rieslings at two levels of sweetness. In 2008 they were nine and 37 grams per litre of residual sweetness, roughly corresponding to German- style Trocken and Kabine rieslings. Mac Forbes has a solid technical background (a degree in oenology from the University of Adelaide) and worked at the iconic Yarra Valley vineyard Mount Mary before going out on his own. ere are other young winemakers doing similar things. Fellow Yarra Valley based winemaker Gary Mills makes several shirazes under his Jamsheed label from single vineyards in three di erent regions: Grampians, Heathcote and Yarra Valley. William Downie makes sub- regional pinot noirs; Kerri ompson makes single vineyard rieslings in the Clare Valley; Rory Lane makes single- vineyard shirazes from growers in the Grampians for his label e Story, and the list goes on. It's all adding tremendous excitement to the wine story. THE SPIRIT OF PLACE Mac Forbes is one of the new breed of "back to basics" winemakers.