The most common grapes you will find on wines made at wineries in New South Wales are:
Red Varieties: Shiraz, Cabernet Sauvignon, Merlot;
White Varieties: Chardonnay, Semillon, Riesling.
The Hunter Valley was one of the first regions of Australia to focus exclusively on table wines from the Semillon, Chardonnay, and Syrah varieties, which are represented here by extremely old clones. Quite soft and fragrant, it lends itself well to aging, eventually becoming more complex and tough. Cabernet Sauvignon, which is not friendly with rainy autumn, is not as common in New South Wales as in other regions. At the eastern slopes, there is a strip of weathered basalt soils (a sign of ancient volcanic activity), which restrain the energy of the grapes and often give the berries an expressed mineral flavor.