Sparkling wine is Australia’s fastest growing export category. Yeasty, brioche-flavored méthode Champenoise bubbly is produced across Oz’s coolest corners, from South Australia’s Adelaide Hills to Victoria’s Yarra Valley.

But Tasmania flies the fizz flag highest. The diversity of its winegrowing zones is only just being understood, but those worth particular attention includeBellebonne, Jansz, Pirie, Stefano Lubiana, Apogee, House of Arras, Freycinet, Clover Hill, Deviation Road and Ninth Island.

The fruitier, tank-fermented Prosecco-style sparkling wines are also popular down under. In fact, production has tripled since 2015, focused in Victoria’s King Valley. Dal Zotto, Brown Brothers, Di Sciascio are three to watch.

Sparkling Shiraz, the tannic, fruity and sometimes off-dry red bubbly, finds its home in many South Australian regions. However, two of the best-known labels, Seppelt and Best’s, are from the Great Western region in the Grampians of western Victoria.