The Australian wine industry is the world's fourth largest exporter of wine with approximately 750 million litres a year to the international export market with only about 40% of production consumed domestically. The wine industry is a significant contributor to the Australian economy through production, employment, export and tourism.
There is a A$2.8 billion domestic market for Australian wines, with Australians consuming over 530 million litres annually with a per capita consumption of about 30 litres – 50% white table wine, 35% red table wine. Norfolk Islanders are the second biggest per capita wine consumers in the world with 54 litres. Only 16.6% of wine sold domestically is imported.
Wine is produced in every state, with more than 60 designated wine regions totalling approximately 160,000 hectares; however Australia's wine regions are mainly in the southern, cooler parts of the country, with vineyards located in South Australia, New South Wales, Victoria, Western Australia, Tasmania and Queensland. The wine regions in each of these states produce different wine varieties and styles that take advantage of the particular Terroir such as: climatic differences, topography and soil types. With the major varieties being predominantly Shiraz, Cabernet Sauvignon, Chardonnay, Merlot, Semillon, Pinot noir, Riesling, and Sauvignon blanc. Wines are often labelled with the name of their grape variety, which must constitute at least 85 percent of the wine.
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