The catch-all appellation ‘South Eastern Australia’ covers most of Australia’s wine regions except the relatively specialist ones of Western Australia.

Entry level Australian wine making is all about sourcing grapes from different regions and areas, transported (often long distances) to the winery (with optimal care) in refrigerated containers.

South Eastern Australia is the lowest category than can show a vintage and a grape on the label – 85% of the juice must come from the stated varietal.