The annual winegrape crush in the King Valley was up 35 per cent this year compared to 2024, according to the National Vintage Report 2025 released by Wine Australia.
A total of 22,126 tonnes were crushed in the King Valley, 82 per cent of which was white varieties, with the total crush value reaching $28,273,618 - up 31 per cent from last year.
Just over half the crush, or 53 per cent, was purchased fruit, with the remainder crushed by the grower for their own winemaking.
The average value per tonne was $1229, down eight per cent on the previous year.
Prosecco was once again the dominant variety representing 46 per cent of the total volume, with pinot grigio coming second at 18 per cent, followed by pinot noir at nine per cent.
The varietal mix in 2025 was similar to last year, but a striking contrast to 10 years ago when prosecco was only 10 percent of the annual crush in the region.
While white varieties were still predominant in 2015, reds then still made up 39 per cent of the crush.
King Valley made up 1.5 per cent of the national winegrape crush; the second most significant region in Victoria after the Murray Region, which contributes 10.9 per cent.
Wines of the King Valley president Dean Cleave-Smith said the report reflects the great season in 2025, and while the value per tonne was down slightly, it was not surprising given the fruit available to be brought to market.
He said while prosecco may be dominant in the figures, the King Valley was now producing some fabulous alternative varieties in both red and white wine categories, which was meeting market demand.
"Prosecco continues to be very strong which is great to see, but while statistically not registering in huge numbers, we're seeing other varietals like pinot grigio and fiano also appearing," he said.
"The other reassuring element is the strong production of those medium bodied reds like sangiovese, pinot noir, nebbiolo and gamay, which continue to be in high demand by consumers nationally, and it's great to see the King Valley producing such a variety of on-trend wine."
Mr Cleave-Smith said there continued to be a strong demand for product which could be attributed to the King Valley, confirming a research project undertaken by the industry group in around 2017 which quantified in dollar value the premium which came from having King Valley on the bottle.
He said it identified to consumers it was a quality product, and the demand for good quality prosecco in the Australian market showed no signs of slowing.
"It is reassuring the market is closely reflecting what we projected back then," he said.
The 2025 Australian national winegrape crush is estimated to be 1.57 million tonnes, 11 per cent more than the 2024 crush, but still 140,000 tonnes below the 10-year average of 1.71 million tonnes.
The year-on-year increase in the crush was driven by red varieties, which were up by 20 per cent, while the crush of white varieties was two per cent higher than in 2024.
Wine Australia market insights manager Peter Bailey said the smaller crush, relative to the long-term average, is likely to have been a result of both seasonal and strategic factors, with a decline in demand for wine globally driving adjustment in the Australian wine sector, but he noted the mix of red versus white was problematic.
“The 2025 crush equates to around 1.1 billion litres of wine, which is in line with current sales of Australian wine on domestic and export markets,” he said.
“The significant increase in red varieties this year could exacerbate the challenges facing the sector in terms of excess stocks of red wine and might further reduce demand for these varieties next vintage."