A Bachelor of Viticulture and Oenology is a specialised undergraduate degree that trains students in both the science of growing wine grapes (viticulture) and the science and art of winemaking (oenology). Typically spanning four years at AQF Level 7, the degree covers everything from vine biology, soil science, and vineyard management through to grape and wine chemistry, fermentation microbiology, wine sensory evaluation, and production technology. Students progress from foundational sciences in their first year to increasingly specialised winemaking and viticultural studies, culminating in a practical industry placement at a commercial vineyard or winery during vintage. The course bridges agricultural science, food technology, chemistry, and business — producing graduates who are equipped to work across the entire grape-to-glass supply chain. Employers include large commercial wineries and wine companies, boutique and estate wineries, vineyard management companies, wine research institutions, government agricultural agencies, wine export and import businesses, cellar door and hospitality operations, and wine tourism organisations. Australia's 65 distinct wine regions — spanning South Australia, New South Wales, Victoria, Western Australia, Queensland, and Tasmania — provide a rich landscape of employment and enterprise opportunities for graduates.

The degree is designed for students who are passionate about both the science and culture of wine. It suits those with an interest in agricultural and biological sciences, chemistry, and sustainable food production, as well as those drawn to the creativity and craftsmanship of winemaking. Graduates leave with the technical expertise to manage vineyards, produce wine at a commercial scale, conduct research, advise on viticultural practices, and contribute to wine marketing and export. The qualification is internationally respected and opens doors not only across Australia's thriving wine regions but also in renowned wine-producing countries around the world.

For domestic students, the standard entry pathway is completion of an Australian Year 12 qualification (or equivalent state-based certification, such as the South Australian Certificate of Education). Most providers recommend or require prior study in Chemistry and Mathematics at the senior secondary level, as these subjects underpin the scientific content of the degree. Some institutions treat Chemistry as assumed knowledge rather than a strict prerequisite. Competitive entry is based on ATAR rankings or equivalent selection ranks, and in cases where applications exceed available places, academic performance will determine offers. Alternative entry pathways are also available, including completion of a VET qualification at Certificate IV level or higher from a registered training organisation, completion of at least six months of full-time higher education study, or recognition of mature-age work and life experience (typically for applicants aged 21 and over with at least two years of relevant industry experience and demonstrated capacity for degree-level study).

For international students, English language proficiency requirements must be met. Providers typically require an IELTS overall score of 6.0 to 6.5, with no individual band below 5.5 to 6.0 depending on the institution. Equivalent results in PTE Academic, TOEFL, or other recognised English tests are generally accepted. Some providers offer direct entry based on prior qualifications assessed as equivalent to Australian Year 12, while others may require applicants to complete a foundation or bridging program. Prospective students with relevant diplomas in agriculture, horticulture, or food science may also be eligible for advanced standing or credit transfer, shortening the duration of their degree.