Why does Australian traditional-method sparkling taste like that?

Characteristically medium-plus acidity. Commonly associated with red cherry, raspberry, strawberry, forest floor.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Characteristically very low tannin, medium-plus acidity and medium-full body. Commonly associated with green apple, lemon, white peach, pineapple.

Not claiming: That every wine from this variety shows these characteristics. This is the range across the category, and site and winemaking move wines within and beyond it.

Cooler growing-season temperatures are associated with slower sugar accumulation and with higher retained acidity, because malic acid is respired more slowly at lower temperatures — particularly at night.

Varies: Season length matters as much as temperature. A long cool season can ripen fruit fully while retaining acidity; a short one may not ripen it at all.

Not claiming: That climate puts flavours into grapes. Climate acts on the vine’s physiology, and the picking decision then determines what reaches the bottle.

Proximity to a large body of water moderates temperature extremes, which is associated with a longer, more even ripening period and a lower risk of both spring frost and extreme summer heat.

Varies: Maritime influence also raises humidity, which raises fungal disease pressure. It is not uniformly an advantage.

Not claiming: That a maritime climate is cool. Maritime describes variability, not temperature.

The traditional method leaves the wine on its lees in the bottle after the second fermentation, which is where autolytic bread and brioche character develops. Minimum ageing periods are set by appellation rules.

Not claiming: That minimum periods are the same across appellations, or that tank-method wine is inferior — it is made to preserve primary fruit instead.

Autolysis of spent yeast releases mannoproteins and other compounds that contribute texture and weight, and savoury bready characters.

Varies: Effect scales with time and is increased by stirring the lees.

Not claiming: That a bready or brioche character proves long lees ageing. Other routes to similar descriptors exist.

Three to seven years. Tasmanian base wine is the most ageworthy, for the same reason it is the most sought after: the acidity survives ripening.

Not claiming: That a wine of this style will develop these characters. Ageing potential varies by producer, vintage and storage, and most wine is better young.