Hunter Valley vineyards source grapes from Orange amidst climate shifts

“Everything that we want in Orange can be grown in Orange,” stated Ross McDonald, owner of Macquariedale Organic Wines. “There’s no need to be looking too far afield to supplement what we’re doing because of climate change. We can ripen shiraz and cabernet now quite successfully in Orange.”

The Hunter Valley, known for its shiraz and semillon wines, is increasingly relying on grapes from cooler regions like Orange due to climate change and evolving consumer preferences for lighter-bodied wines. These conditions are challenging traditional wine-producing areas, including the Hunter Valley, Coonawarra, Barossa Valley, and Margaret River.

Orange’s vineyards sit between 600 and 1,390 meters above sea level, contributing to its cool climate. This allows fruit grown in Orange to be used in wines sold in the Hunter Valley, though labeling rules dictate that at least 85% of the grapes must originate from the region named on the label.

Estimates suggest that approximately 50% of the grapes processed in the Hunter Valley are now sourced from elsewhere, with Orange playing a significant role. Grapes are also being brought in from areas near Young and even beyond the Snowy Mountains.

Jennie Curran, chief executive of the Hunter Valley Wine and Tourism Association, explained that sourcing grapes from other regions enhances winery resilience. “Local wine production does not always meet demand and as a result, some wineries source fruit from other regions to complement their Hunter Valley production and maintain supply consistency.”

The practice of Orange supplying grapes to the Hunter Valley isn’t new; it began when Orange’s wine industry was still developing. Lisa De Diana, secretary for the Orange Region Vignerons Association and owner of Stockman’s Ridge Wines, noted, “Predominantly [it went] to wineries in places like the Hunter Valley.”

Orange’s suitability for viticulture stems from its location on Gaanha Bula-Mount Canobolas, an ancient dormant volcano. The region’s nutrient-rich volcanic soils, cool climate, and high rainfall create ideal growing conditions. While Orange is historically known for apples, cherries, and stone fruit, the wine industry emerged in the 1980s.

Decreasing wine consumption overall, driven by lifestyle changes, export markets, and cost-of-living pressures, is also influencing grape demand. Matthew Jessop, executive officer of the NSW Wine Industry Association, highlighted a shift away from heavier red wines towards lighter varieties like pinot noir and chardonnay.

Wine Australia’s National Vintage Report revealed that Orange produced 343 tonnes of pinot noir this year, valued at approximately $730,000, compared to the Hunter Valley’s 69 tonnes, valued at about $71,000.