Australian wine labels

There are a series of controls on the form and content of wine labels that coexist with the regulations on geographical indications. The most important is what is commonly called truth in labeling, guaranteed by the Label Integrity Program. This is a self-imposed control system on Australian wine growers, the cost of compliance of which is also financed by Australian wineries (through a levy levied on each tonne of grapes crushed). This requires winegrowers to keep the most scrupulous and detailed records; this allows an audit to be carried out at any time. Records must account for every ton of grapes processed, whether grown at the estate or under contract, and track the wine made from those grapes, whether bottled and sold at the estate, bottled or sold without label, or sold in bulk. . Every year, a parallel audit is carried out on a given grape variety in a given region, which indicates how much of that grape variety comes from grapes grown in the region, how much comes from grapes grown elsewhere, and how the wine made from those grapes is got. eliminated. There are also annual random audits of wine growers large and small, as well as specific audits where the Australian Wine and Brandy Corporation is informed of any irregularities.

The minimum amount of information required for the label of each bottle of wine sold in Australia is the name and address of the producer, the alcohol level, the number of standard drinks the bottle contains, the statement “Contains sulphites” (unless no SO2 has been added). at any time before bottling the wine) and either “Wine of Australia” or “Product of Australia”. Additionally, there must be a declaration if any of the many prescribed allergenic substances were used in the making of the wine. The substances affected are milk and casein, egg whites, nuts and peach. The legal requirement is that the declaration indicates either that the substance is present in the wine or that it was used in its manufacture.

Wine labeling requirements in Australia

There are a series of controls on the form and content of wine labels that coexist with the regulations on geographical indications. The most important is what is commonly called truth in labeling, guaranteed by the Label Integrity Program (LIP). This is a self-imposed control system on Australian wine growers, the cost of compliance of which is also financed by Australian wineries (through a levy levied on each tonne of grapes crushed). This requires winegrowers to keep the most scrupulous and detailed records; this allows an audit to be carried out at any time. Records must account for every ton of grapes processed, whether grown at the estate or under contract, and track the wine made from those grapes, whether bottled and sold at the estate, bottled or sold without label, or sold in bulk. . Every year, a parallel audit is carried out on a given grape variety in a given region, which indicates how much of that grape variety comes from grapes grown in the region, how much comes from grapes grown elsewhere, and how the wine made from those grapes is got. eliminated. There are also annual random audits of winemakers large and small, as well as specific audits where the Australian Wine and Brandy Corporation is informed of any irregularities.

The minimum amount of information required for the label of each bottle of wine sold in Australia is the name and address of the producer, the alcohol level, the number of standard drinks the bottle contains, the statement “Contains sulphites” (unless no SO2 has been added). at any time before bottling the wine) and either “Wine of Australia” or “Product of Australia”. Additionally, there must be a declaration if any of the many prescribed allergenic substances were used in the making of the wine. The substances affected are milk and casein, egg whites, nuts and peach. The legal requirement is that the declaration indicates either that the substance is present in the wine or that it was used in its manufacture. The most common form of compliance is “Produced using dairy and traces may remain”, using “egg”, “fish” or “milk” as appropriate, all of which are fining agents.

It is not obligatory to mention the vintage, the grape variety(s), or the region(s). Of course, in the vast majority of cases they are stated, in which case the following principles apply. If only one grape variety is indicated, the wine must contain at least 85% of that grape variety. If two or more varieties are indicated, they should be listed in descending order of volumetric importance. If only two varieties are presented, the second cannot be less than 5%. (Thus, a Viognier Shiraz containing less than 5% Viognier must indicate Shiraz on the front label, but the incorporation of Viognier may be disclosed on the back label.)

If vintage is specified, the wine must be at least 85% from that vintage, and if only one region is specified, the wine must also be 85% from that region. If multiple regions are displayed, the regions must be displayed in descending order of volumetric importance. All these “label claims” must be justified by records kept at the cellar as part of the PLI.