In January 1788, an English ship carrying 300 convicts and guards landed on the south-eastern coast of Australia in the harbour of Sydney, a city founded later that year. The commander was Captain Arthur Phillip (1738-1814), who also became the first governor of the later state of New South Wales. He recorded in writing that viticulture could be carried to any desired degree of perfection in such a favourable climate. Planting of the vines he brought with him was started immediately (where Farm Cove is today). But it was to take 200 years for Australian viticulture to become established. Rum was drunk so excessively in the first decades that the camp was called "Rum Corps".
The Scotsman James Busby (1802-1871), who had acquired wine knowledge in France and emigrated to Australia, is considered the pioneer and even the "father of Australian viticulture". In 1825, he founded a farm north of Sydney in the Hunter Valley - one of today's best Australian wine regions. From a trip to Europe in 1833, he brought back hundreds of grape variety seedlings, including Syrah, which later became famous as Shiraz in Australia. Busby published writings and books on grapevine science, viticulture and winemaking. Silesian immigrants used his instructions to plant vineyards from 1841 onwards.