They have brought diversity to the Australian wine scene. Most half decent restaurant wine offerings today have a Fiano, Nero d’Avola or Vermentino listed, (this would have been unheard of ten years ago).

If they are managed differently to traditional varieties, by reducing water and fertiliser, these varieties have a smaller environmental footprint on the environment.

As most of the bulk wine producing regions are situated in the warmest wine growing regions of Australia, these new alternative grape varieties are opening a new and exciting horizon for these impoverished areas.