The season for fresh Australian grapes extends for almost six months, depending on both the varieties and the climatic conditions. It generally starts in November, peaks throughout February and March, and closes in May.
Early season regions include the Northern Territory and Queensland (St George, Emerald and Mundubbera), with 70% of “late season” production from the Sunraysia region of Victoria (Mildura and Robinvale).
Western Australia produces table grapes consistently throughout the majority of the full Australian season.
Availability of major domestic varieties
Availability of major export varieties