Wine
2025 Wine Trends - Hot Or Not
Like fashion, music and food, the wine industry is also subject to trends. So, what’s hot and what’s not in current wine trends? We asked the winemakers themselves.
HOT WINE TRENDS
From world-class classic wine varieties and exciting new alternatives to sustainable farming and quality over quantity, here’s some feedback on what some of our leading winemakers think is hot in wine.
CLASSIC WINES
For award-winning Hunter Valley winemaker Andrew Thomas, classic varieties will always be on point. Since his first vintage in 1997, Andrew has focused on producing top-shelf examples of the two signature varieties of the Hunter Valley, Semillon and Shiraz. After 28 years and countless awards, this remains his core focus.
Long live the purity and precision of Hunter Semillon and Shiraz. Classics will always be classics.
- Andrew Thomas, Winemaker and Owner, Andrew Thomas Wines.
DRINKING QUALITY WINE IN MODERATION
The trend of enjoying quality over quantity is apparent in the Australian wine industry. People are drinking less wine; however, the wine they are consuming is premium and of a high standard.
We go to great lengths to produce the highest quality grapes possible to create beautifully pure and balanced wines, explains Catherine Edwards, Ashbrook Estate. We moderate the alcohol level in the final wine through staggered harvesting at vintage and meticulous handling in the winery.
- Catherine Edwards, Ashbrook Estate.
PRIMARY FRUIT IN WINE
Flavours and aromas in wine are described as primary, secondary, or tertiary. Primary fruit comes directly from the grape varietal and the conditions in which it grows. Some examples include stonefruits like peach and apricot in Chardonnay and red fruits like raspberry and strawberry in Pinot Noir.
I see the industry really pushing for primary fruit and less artifact these days, and I love it. It’s all about freshness and detail, explains Richard Done.
- Richard Done, Winemaker and Owner, John Wallace Wines.
RENEWAL AND EXPERIMENTATION
There’s never been a busier time for renewal and experimentation in Australian wine. From innovative vineyard practices and winemaking techniques to unleashing varietal potential and exciting new styles, no one is sitting still.
I hope the trend for constant renewal and experimentation stays in wine, says Cath Oates, Winemaker and Owner, Oates End. I’d like wine to engage a younger audience, who are becoming disengaged. There are many more stories to tell about good quality, Australian-grown wines versus manufactured beverages.
- Cath Oates, Winemaker and Owner, Oates End.
ALTERNATIVE VARIETALS
Australian consumers are embracing alternative wine varieties and styles like never before. With over 100 different grape varieties grown across 65 wine regions, the opportunity to expand your palate is almost endless.
I love seeing new varieties planted and used in new ways. I think wine is such a broad church and should always stay that way.
- Cath Oates, Winemaker and Owner, Oates Ends
SUSTAINABLE FARMING /ECO-FRIENDLY WINEMAKING
More and more Australian wineries are treading the path to sustainability and embracing eco-friendly winemaking. From using organic and biodynamic viticulture principles to sustain superior soil structure to investing in lightweight and recycled bottles, there is a massive movement towards minimising carbon footprint and looking after the land for future generations.
A wine trend I hope stays forever is the growing emphasis on sustainable farming practices and water/ power conservation in wineries, says Janelle Zerk, Winemaker and Owner of Z Wine. Increasingly more wineries are turning to eco-friendly methods, which is great to see and participate in. This movement not only helps preserve the environment but also leads to healthier, more expressive wines that reflect the true essence of the land!
- Janelle Zerk, Winemaker and Owner of Z Wine.
WINE TRENDS THAT ARE 'NOT'
While there are trends in wine that are considered hot by Aussie winemakers, there are also a number that are not. Here’s what some of our winemaking mates contributed to the discussion.
MINIMAL INTERVENTION, LOFI, SKIN CONTACT
Lo-fi refers to a winemaking style that emphasises minimal intervention in the winemaking process with no or few additions or adjustments made throughout the fermentation process. The wines are often unfiltered and unfined.
Whilst I’m the first to admit there are quite a few great examples of minimal intervention, lo-fi, skin contact whites out there, many of them are just garbage and undrinkable, says Andrew Thomas, Winemaker and Owner, Andrew Thomas Wines. These wines are the ‘punk-rock’ of the wine world, meant to disrupt, but these days, many are jumping on the bandwagon and will never get anywhere near hitting the charts!
- Andrew Thomas, Winemaker and Owner, Andrew Thomas Wines.
ZERO ALCOHOL
Low- and zero-alcohol beverages are very much on trend all over the world. Australian wine is seeing an increase in the production of zero alcohol with plenty of new additions to this category. But what are the winemakers saying?
I’m a great fan of lower alcohol drinks and wine, but when it comes to stripping all alcohol from a wine, I think it’s rubbish, or at least the resulting product shouldn’t be called wine.
- David Ritchie, Delatite Wines.
FAULTY, NATURAL WINE
‘Natural’ wines started as a buzzword in wine in the early 2000s. The ‘natural’ winemaking movement produces wines with the bare minimum of human intervention— no additions, adjustments, filtration, or fining. Unusual and funky flavours like barnyard and earthiness are faults often viewed as characteristics of this winemaking style. Some people find them appealing, yet others consider them flaws.
I really wish faulty natural wines would just disappear, says Richard Done, winemaker and owner – John Wallace Wines. Seriously who can drink it?
- Richard Done, Winemaker and owner – John Wallace Wines.
Marty Edwards from Silver Lining Wines comments -
Whilst it is more than a trend now, I have never been a fan of Orange wine or faulty natural wines masquerading as ‘meant to be like that!
- Marty Edwards, Silver Lining Wines
OVERUSE OF OAK/RIPE FRUIT
When it comes to using oak in wine, it’s all about balance. Oak should offer structure and complexity to the wine and support the full expression of the vineyard site rather than assert its own characteristics.
One wine trend I wish would disappear is the overuse of ripe fruit and oak in certain wines, says Janelle Zerk, winemaker and co-owner Z Wine. While oak can add complexity and depth when it's overdone, it can overpower the natural character of the grapes and mask the true expression of the terroir. Overripe grapes never age well and end up porty. The best wines are balanced, especially if you want to age them.
- Janelle Zerk, Winemaker and co-owner Z Wine.
So, there you have it – what’s hot in wine and what’s not, according to some of Australia’s leading winemakers.
Keep your wine journey evolving and learn about wine flavours, what the main flavours in wine are, and how to identify them.
Learn More