According to the latest data from Comité Champagne, Australia remains one of the top export markets for Champagne. In fact, a record-breaking 10.5 million bottles were exported to Australia in 2022, representing a 6% increase from 2021 figures and breaking all previous records. It is the first time Australia has ranked sixth by volume and value in terms of champagne shipments.
While the Brut NV style accounted for 88% of all exports, all categories of champagne saw an increase in volume compared to the previous year. In particular, champagne rosé significantly increased, making up 4.4% of volumes.
Furthermore, there is a rising interest in grower or boutique champagnes, reflecting our desire for unique, terroir-focussed wines that evoke a sense of place and tell the stories of smaller, artisanal Domaines.
Extra Brut champagnes with a low dosage* of 0-6 g/L are also gaining immense popularity among Australian consumers. These styles offer a lighter, drier, and fresher taste, making them the perfect choice to complement a variety of foods. This trend has been fuelled not just by on-premise venues and restaurant sommeliers but also by the tireless efforts of Australian importers, retailers, and ambassadors during the challenges of the pandemic and beyond.
With a profound knowledge of champagne and an intrepid approach to discovering new Houses and products, Australians are enthusiastically embracing lesser-known champagne styles that are now more accessible than ever before.
Bravo, fellow Aussies 👏 May we continue to boldly venture off the beaten path to uncover truly exceptional champagne experiences!
To learn more about dosage* read the excerpt below from our Le Journal Article,
Not surprisingly, champagne sweetness is not determined by the tongue of the taster, but by a strictly regulated protocol of “dosage” or sugar content.
The process of dosage is a very important step in the making of champagne. It occurs after disgorgement and before the final corking. In this process, the liquer d’expédition or liquer de dosage, is added back into the champagne bottle for two reasons; firstly, to replace the wine lost during disgorgement, and secondly, as the last opportunity to balance and enrich the wine before corking.
Under the regulations that govern the production of champagne, the level of sweetness must be stated on the label and must fit into these levels:
|Brut nature, pas dosé or dosage zéro
|less than 3g/L
|less than 6g/L
|less than 12g/L
|12 – 17g/L
|32 – 50g/L
|more than 50g/L