Why I Chose Italian Wine Varietals

Falling in Love with Italian Wine

I chose Italian wine varietals because they offered something beyond the familiar Australian classics: savoury complexity, refreshing acidity and mineral character. After discovering Sangiovese, Nebbiolo, Pinot Grigio, Prosecco and other Italian grapes, I began exploring how these varieties could thrive in Australia—and eventually turned that curiosity into wines of my own.

From Shiraz to Something Different

Starting out as a young winemaker in Australia, Shiraz was the obvious place to begin. It was part of almost every winery’s standard line-up, and as my vintage CV grew, I became equally familiar with Cabernet Sauvignon, Sauvignon Blanc, Chardonnay and the other Australian classics.

But eventually, I started asking myself: surely this isn’t the end of the road for Australian grape growing and winemaking?

Australia’s relatively liberal winemaking regulations opened the door to experimentation. There had to be more grape varieties worth exploring.

So, between vintages, I started tasting more widely. I also took weekend jobs at Melbourne’s City Wine Shop and Prince Wine Store, two incredible wine businesses with collections that became my gateway from the New World into the Old.

They didn’t just broaden my palate—they changed the way I thought about wine.

Falling in Love with Italian Wine

My first serious encounters with Italian wine included Sangiovese, Nebbiolo, Pinot Grigio, and Prosecco. The more adventurous I became, the further I went: Vermentino, Pecorino, Soave, Amarone and plenty more.

What captivated me was the character.

Italian wines often brought together savoury, earthy flavours with mouth-watering acidity and mineral freshness. It was a very different perspective from the winemaking philosophy I had grown up with, where ripeness and fruit expression often took centre stage.

Italian wine showed me that complexity doesn’t always have to shout. Sometimes, it comes through acidity, texture, savouriness and a sense of place.

And I was hooked.

Bringing Italian Varietals to Australia

In 2007, I began searching for vineyards in Australia planted with Italian grape varieties. The King Valley and South Australia were natural places to start, particularly because Italian migrants had settled in these regions after World War II, bringing their farming traditions, food culture and, importantly, their grape-growing knowledge with them.

My first major discovery was Sangiovese in the King Valley.

In 2008, I turned those grapes into the first vintage under my own label.

Since then, as interest in alternative Italian varieties has grown, my range has expanded to include Pinot Grigio, Prosecco and Rosato made from Barbera and Nebbiolo.

It’s one thing to talk endlessly about the wines you love. It’s another to actually put your grapes where your mouth is.

After harping on about Italian wine for more than a decade, I eventually had to do exactly that—put my grapes in my mouth and make the wines.

And I wouldn’t have it any other way.

Why Italian Varietals Work in Australian Wine

Italian grape varieties offer Australian winemakers an exciting alternative to the traditional classics. Their natural acidity, savoury character and versatility can create wines that are fresh, food-friendly and distinctly different.

For modern drinkers, that combination is increasingly appealing—especially when it comes to wines designed to work with food rather than simply compete with it.

The Italian Varieties That Started It All

Wine is a never-ending education. Sometimes the best discoveries happen when you step away from what you already know.

For me, that journey led from Shiraz and the Australian classics to the vineyards of Italy—and ultimately back home, where I could explore what these Italian varieties could become in Australian hands.

That curiosity continues to shape the way I make wine today.

FAQs

What Italian grape varieties are grown in Australia?
Italian varieties grown in Australia include Sangiovese, Nebbiolo, Pinot Grigio, Prosecco, Barbera, Vermentino and Pecorino. Regions such as Victoria’s King Valley and parts of South Australia have become particularly associated with Italian varieties.

Why are Italian grape varieties popular in Australia?
Italian varieties offer Australian winemakers naturally high acidity, savoury complexity and strong food-pairing potential, providing an alternative to more established Australian varieties such as Shiraz and Cabernet Sauvignon.

Which Italian wines are best with food?
Sangiovese, Barbera, Pinot Grigio and Prosecco can all be highly versatile with food. Their acidity and freshness make them particularly useful alongside dishes ranging from seafood and pasta to richer and more highly seasoned cuisines.

What Italian grape varieties does The Flying Winemaker produce?
The Flying Winemaker’s Italian-inspired range includes Pinot Grigio, Prosecco and Rosato made from Barbera and Nebbiolo, reflecting the winemaker’s long-standing interest in Italian grape varieties.