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August 2013: Issue 595

Contents features

grapegrowing

46

Fertilisers & nutrition

29

Diversity and dedication pay off

48

Training & trellising

31

Final report on climate change released

52

Tractor roundtable

34

National crush still out of balance

74

Wine storage: oak & tanks

36

Leaf removal and flavanoids

81

Specialised winery equipment

40

Airborne technology for spraying

90

Bottling & labelling

48

Angove searches for enviro products

96

Export & insurance

winemaking

news

59

Winemaker seeks varietal character

6

My View: Dave Bell

62

Industry mourns loss of Barossa Baron

7

AWITC brings boost to industry

68

Ask the AWRI: oak-related queries

10

Top products from WineTech expo

73

Winemaker in profile: Gwyneth Olsen

16

TWE reinforces its premium vision

19

Exports grow at higher price points

sales & marketing

20

Wine on show at Savour 2013

22

Film explores China's Bordeaux obsession

85

The how and why of Facebook marketing

23

Regional roundup: New Zealand's Nth Island

88

Image is everything

91

De Bortoli's new pink Moscato RTD

92

Label Q&A: Charles Melton

business & technology 98

Reddaway: EMDG export grants

cc

wrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

29 AUGUST 2013

big splash in sydney

Climate report released

Exports show growth YEARS

25

cover

regulars

This month's cover features the WineTech expo in Sydney.

5 on the grapevine 29 grapegrowing 59 winemaking 99 export snapshot 100 looking forward 101 marketplace classifieds

59

In this issue August Publisher and Chief Executive Hartley Higgins Managing EDITOR Elizabeth Bouzoudis EDITOR Grahame Whyte editor@grapeandwine.com.au Editorial advisory board Dr Jim Fortune, Denis Gastin, Dr Steve Goodman, Prof. Jim Hardie, Dr Terry Lee, Paul van der Lee, Bob Campbell MW, Prof Dennis Taylor and Mary Retallack Editorial Kellie Arbuckle Contributors Melanie Reddaway, Steve Goodman, Gerri Nelligan Advertising Sales Chas Barter sales@grapeandwine.com.au Circulation: Melissa Smithen subs@winetitles.com.au Subscription Prices Australia: 1 year (12 issues) $77.50 (inc. GST) 2 years (24 issues) $145 (inc. GST) New Zealand, Asia & Pacific: 1 year (12 issues) $110 (AUD) 2 years (24 issues) $210 (AUD) All other countries: 1 year (12 issues) $174.50 (AUD) 2 years (24 issues) $339 (AUD) Students (Aus only): 1 year (12 issues) $66 (inc. GST) Winetitles Pty. Ltd. 630 Regency Road, Broadview, South Australia 5083 Phone: (08) 8369 9500 Fax (08) 8369 9501 info@winetitles.com.au www.winebiz.com.au Printing by Lane Print Group, Adelaide © Contents copyright Winetitles Pty Ltd 2013.

All Rights Reserved.

Print Post Approved PP535806/0019 Articles published in this issue of Grapegrower & Winemaker may also appear in full or as extracts on our website.

Cover price $8.25 (inc. GST)

4 Grapegrower & Winemaker

This will be my final edition of Grapegrower & Winemaker magazine, so it is an opportunity to say how much I have enjoyed being in the editor's chair, as the magazine celebrates its 50th year.

By any measure, half a century is a magnificent milestone, and the many people who have worked on this magazine during that time deserve a big thank you.

They have kept our industry informed about the news that affects growers and winemakers. They have delivered the latest research in a ready-to-digest format that is also a terrific resource for future reference.

This important information is sourced from within Australia and New Zealand and all around the world.

And most importantly, they have deliverd a monthly collection of practical tips on how to solve the common problems that face growers and winemakers in their search for the best possible quality, in the vineyard and in the winery.

May this grand tradition continue and thrive for many years to come – and best wishes to the new editor, Andrew Mole.

The past 14 issues reflect an industry that I am very fond of.

I trust you have enjoyed the magazine – I have been honoured to be the steward of this prestigious title.

I would also like to make a special mention of the wonderful support my employer, Winetitles, has given me this year as I relocated to Vietnam to pursue my passion for charity work.

Without that support, I would have been unable to directly assist in worthwhile projects for the disabled and disadvantaged people of this poor country.

And yes, Hanoi is a far cry from Adelaide – but don't forget, it has a burgeoning middle class who are keen to enjoy the best life has to offer, including Australian and New Zealand wine.

Grahame Whyte Editor Australian & New Zealand Grapegrower & Winemaker editor@grapeandwine.com.au

Contributors Gerri Nelligan is a journalist, photographer and communications consultant specialising in the olive and wine industries. Barossabased, she lives among vineyards and wineries, and has hands-on experience as a picker, pruner and cellar door staffer. On page 85 we feature Part 3 of Gerri’s ‘Marketing your Winery’ series. Refer January 2013 and February 2013 issues for parts 1 and 2 of this series - visit the Grapegrower & Winemaker article archive at www.winebiz.com.au/gwm and search Gerri Nelligan.

Steve Goodman is a senior lecturer in marketing at the University of Adelaide. He is supervising a number of honours and PhD students in wine-related topics of tourism, cellar door servicescape, organic consumption, social media and management strategy.

Steve also sits on the Grapegrower & Winemaker editorial advisory panel. This month, on page 85, Steve looks at the how and why of Facebook marketing.

Melanie Reddaway is a chartered accountant and is undertaking a PhD in management and accounting at the University of Adelaide Business School. On page 98, Melanie explains the intricate process of winery claims for EMDGs - the Australian Government's financial assistance program of Export Market Development Grants.

www.winebiz.com.au

August 2013 – Issue 595

on the grapevine

what’s online

Tahbilk wins 2013 President’s Medal TAHBILK, Victoria’s oldest family-owned winery, has beaten some of Australia’s most famous farming dynasties to be named the best agricultural producer in 2013.

Tahbilk was presented with the $10,000 cash prize and the prestigious silver heritage President’s Medal by the Royal Agricultural Society (RAS) of NSW at a gala dinner at Sydney Showground.

RAS president Glenn Dudley congratulated Tahbilk on being named the ‘best of the best’ in Australian agricultural production.

“The President’s Medal recognises producers that create the highest quality From left to right are Lyndey Milan of the Sydney Royal products using sustainable Wine Committee Mark and Tina Purbrick of Tahbilk, and practices, which are crucial Glenn Dudley of the RAS of NSW. to the future of Australian agriculture,” Dudley said.

“It is the only produce competition in Australia that takes a whole-of-company approach, so to be in the running entrants must have savvy business plans in place covering everything from finances and marketing to environmental and social responsibility.”

The journey to becoming a President’s Medal finalist begins at the Sydney Royal Wine, Dairy and Fine Food Shows. From a pool of 108 champion products, six from across these competitions are then chosen to compete for the prestigious accolade.

Tahbilk made the shortlist after claiming The Harry Davies Memorial Perpetual Trophy at the 2013 Macquarie Group Sydney Royal Wine Show.

Tahbilk has been working to reduce its ecological footprint since the 1990s, and the business is now carbon neutral.

McGuigan Wines now number one in Ireland International Winemaker of the Year McGuigan Wines has been confirmed as the number one selling wine brand in Ireland.

Entering the market as one of the first export nations for the brand back in 1992, McGuigan has continued to grow in popularity in Ireland, quickly establishing itself as one of the country's favourite wines.

Starting out by launching the hugely successful Dublin City Vineyard in September 2012, its determination has seen the company overtake Blossom Hill as the leading supplier of wine in the Irish market.

McGuigan Wines chief winemaker Neil McGuigan said it was wonderful news.

“Following on from my bold statement made last year during Dublin City Vineyard that we would become number one in Ireland, it is fantastic to have realised this goal through our distributors, Barry & Fitzwilliam, and through the loyal retailers, from the boutique operator through to the multiples and supermarket chains. All channels have been great supporters of our brand,” he said.

“This is fantastic news for the Australian wine industry as a whole and continues the recent successes seen by McGuigan during the past 12 months. Our status as the number one brand in Ireland and our move up to the number seven brand in the UK, alongside our continued success at major international wine competitions, is a real credit to the dedication and commitment of our vineyard, winemaking and production teams in driving quality, consistency and innovation all over the world.

"Our continued investment and support in the market through initiatives such as the McGuigan City Vineyard, have made this achievement possible, against adverse market conditions.”

McGuigan Wines now plans to continue its UK investment and support to further engage consumers with the likes of its continued association with celebrity chef John Torode and an onging commitment to food and wine matching.

August 2013 – Issue 595

www.winebiz.com.au

Australian wine labels confusing Chinese drinkers China is starting to crack down on counterfeiting of wine labels. But according to China’s largest wine importer ASC Fine Wines, the sheer number of labels is also confusing to Chinese consumers. Don St Pierre, founder of the business, says many Australian wines are exported with no label, and an Australian-sounding name is put on bottles in China, reports ABC News.

Camilla demands new name for English sparkling wine The Duchess of Cornwall has demanded a new name needs to be found in which to better describe English sparkling wine.

Speaking at the opening of a new gravityfed winery at Hambledon Vineyard in Hampshire, the duchess said: “I think people should put their heads together and think of a new name for English sparkling wine. It should have something with much more depth. I plan to find a new word for it,” reports The Drinks Business.

It’s only plonk if you look at the price tag So you think you can tell fine wine from plonk without reading the label? You might be deluded because, economists say, our grasp of wine’s class and worth is shaky.

Several scathing studies suggest we are suckers for mystique and marketing – the price tag-driven power of suggestion.

According to the industry blog The Wine Economist, the wine retailing industry’s “dirty little secret” is we automatically lean towards dearer brands. On the hunt, we look at least for a mid-range bottle, irrespective of other dynamics, swayed by the brainwashed belief we should spend proper money, reports The Age.

.com.au Australia’s wine industry portal by Winetitles Australia’s wine industry portal by

Winetitles

Daily Wine News is a snapshot of wine business, research and marketing content gleaned from international wine media sources, with a focus on Australian news and content. To subscribe visit www.winebiz.com.au/dwn.

Grapegrower & Winemaker

5

my view Loss of integrity for Geographical Indicators IMAGINE OUR CONSTERNATION when we were made aware in October of last year that for the previous two years we had been travelling along, blissfully ignorant of the fact that the Department of Agriculture, Fisheries and Forestry (DAFF) and Wine Australia Corporation (WA) had “changed the goal posts” for the protection of our Geographical Indicators (GIs).

Our vineyard/winery, Dindima Wines, along with all the other vineyards in the “Orange” GI no longer enjoy the protection of Section 40 of the “Wine Australia Corporation Act 1980” (formerly the Australian Wine and Brandy Corporation Act 1980”).

We had innocently assumed our intellectual property (IP) rights were protected reciprocally under the “Australia-EC Agreement 2008”, and the use of the “mark” ORANGE was sacrosanct.

Section 40 protected ORANGE fruit and wine from “false” presentation to industry buyers and the public in Australia and the EC. Federal Courts since 1996 had confirmed this assumption.

We hadn’t realised at the time DAFF/ WA had managed to get the Federal Parliament in 2010 to pass an amendment to the Act which undermines and debases the IP value of the Orange GI by overturning 17 years of judicial protection of our GIs. It seems a new Section 40 DA(2) now provides an exclusion for protection where a "common English word or term” is used.

So, “bingo”, when the trademarked label “The Orange Tree” appeared using South East Australia GI wine, the response to our complaint to WA was a terse: “…there is no action required in relation to this matter”.

Unfortunately “ORANGE” is a “common English word” so no audit was formally conducted by WA to ensure compliance with the five sub-clauses in Section 40DA(2).

WA is wrong.

In our view “The Orange Tree” label does not meet the test of the five subclauses of 40DA(2).

Also the sub-clause has not been drafted in conformity with the “AustraliaEC Agreement 2008”.

Nor does it replace the discredited “good faith” test with the more verifiable “acting recklessly” test.

Bad legislation, badly drafted.

Since 12 September 2012 this has

6 Grapegrower & Winemaker

Dave Bell, Dindima Wines.

been the official position of WA: of the manager (compliance); of the CEO; and of the board. The “shutters” have come down.

This Section 40 DA(2) has a catastrophic impact on the GI system, Australia-wide. “ORANGE” is not the only GI using a “common English word” as its “mark”.

The impact of a badly drafted amendment has been to: • Relegate some GIs in Australia to “vulnerable” status. They are targets for the registration of Class 33 (wine) trademarks which exploit the reputation of some GIs. Coonawarra can relax, but watch out Hunter and Margaret River GIs. There are some imaginative “marketers” out there.

• Someone has decided trademark (TM) rights are to be given precedence over GI rights. The rights of a marketer which want a particular “common English word” to describe their wine will be accommodated. So now a 10-year renewable TM registered in 2010 “The Orange Tree” wine label gazumps a GI registered as protected in perpetuity in 1997 (Orange GI).

• In time Australian wine imported www.winebiz.com.au

into Europe will lose its integrity to guarantee to the European wine buyer the label accurately describes its origins. DAFF/WA has adopted a dangerous and foolish position by championing Section 40DA(2).

Both 40DA(2) (not false) and its sister 40FA(2) (not misleading) must be repealed and the Trademarks Act appropriately amended to rid us of this threat to our GI System.

Our Federal politicians have been conned. At no time between 2007, when negotiations began on the new AustraliaEC Agreement 2008 and today, which includes a two-year process of going through Federal Parliament between 2009 and 2010, did we hear anything of Section 40DA(2). Why not?

No one in our ORANGE GI has ever heard of it. A vice president of Wine Grape Growers Association (WGGA) from our GI had never heard of it.

WA, at no time to our knowledge, in the years between 2007 and 2010, ever put anything out to vignerons anywhere in our industry canvassing this proposed amendment.

At no time, to our knowledge, did DAFF put out to its database of grape wine levy payers any material relating to this matter to explain why it was thought necessary and what the wording would be.

Since GIs are based fundamentally on the physical location of collections of vignerons and their vineyards, why were they not consulted?

Federal parliament was assured, ad nauseum, the Winemakers Federation of Australia (WFA) was the prime source of consultation for the amendment.

Yet this voluntary membership body does not have the membership base to qualify as “the voice” of Australian vignerons.

WGGA had a far greater entitlement for such a role – especially in relation to Section 40DA(2) – but it appears to have been sidelined.

We find all this very alarming. A fundamental change to the protective legislation for our GIs is dramatically passed by Canberra and the only people who know anything about it are a relatively small number of industry “insiders”.

It just is not good enough – we want answers. We want transparency.

Preferably we want repeal, in the next Parliament, of 40DA(2) and 40FA(2).

Dave Bell, Dindima Wines August 2013 – Issue 595

AWITC gives industry much-needed shot in the arm ‘A must attend’ event and a ‘real circuit breaker’ are among the positive phrases that participants have used to describe the 15th Australian Wine Industry Technical Conference.

Kellie Arbuckle

GRAPEGROWERS AND WINEMAKERS alike have given this year’s 15th Australian Wine Industry Technical Conference rave reviews, with many calling it the best yet.

More than 1000 people attended the event in Sydney from 14-17 July to hear the latest research and see the most advanced technologies in wine.

The triennial event attracted about 36 Australian speakers and 15 international guest speakers as well as 130 exhibitors.

This is the first year Sydney has played host to the event since 1998 – a move that was welcomed by the NSW Wine Industry Association.

Conference chairman Dr Dan Johnson, who is also managing director of the Australian Wine Research Institute (AWRI), said the outcome surpassed expectations.

“Initially we thought we’d be about 10 per cent down [in numbers] on what

we had in 2010 given the state of the industry but we are pleased to report that we exceeded all those expectations,” Johnson said.

“We thought about 1000 attendees would be great but we got nearly 1070 people. In addition to this, we sold about 1250 tickets to the workshops.”

He said suppliers had also given great feedback on the quality of people who came.

“There’s always a bit of risk that you attract people who aren’t decision makers, but there were several good transactions taking place which is exactly what this industry needs,” Johnson said.

A major drawcard of this year’s event was the social media dimension.

Before, during and even after the event, conference attendees and wine fanatics embraced Twitter using the hashtag #15AWITC to share their experiences and enthusiasm in a way never seen before. Facebook was also used heavily

as a platform to publish photos and post comments with like-minded people.

A mobile app for iPhone and Android was also specifically developed to allow attendees to navigate and schedule their way around the conference. According to Johnson, the app was downloaded more than 400 times.

Johnson said the mood of participants was overwhelmingly positive – a sign of good things to come in what has been a difficult time in recent years.

“For many, it really was a shot in the arm,” he said.

“The feedback has been really, really positive, and many people are seeing it as a real circuit breaker.”

The first AWITC conference was held in 1970 in Mildura, Victoria, and was organised by The Australian Wine Research Institute. Following the success of that conference, it was then held every three years.

The 15th Australian Wine Industry Technical Conference attracted more than 1000 delegates to Sydney. Conference photos by Angie Clements.

August 2013 – Issue 595

www.winebiz.com.au

Grapegrower & Winemaker

7

news A B

Event coordinator Nina Vidale said the focus of AWITC has always been to give grapegrowers and winemakers a range of options for developing their operations.

“One of the reasons for bringing WineTech into being was the desire, from suppliers, to show that they are willing and able to work in partnership with their clients,” Vidale said.

“Having said that, as we were planning WineTech, we were very conscious of a lifting mood in industry, with predictions that the coming years will bring new opportunities for growth.

So one of the themes for this year’s event was for suppliers to showcase the technologies and services that can help viticulturists develop their wines and create new products to excite global

consumers.”

Vidale said there were several notable aspects of this year’s event, including the crowd.

“Over 20 per cent of visitors were business decision makers – those with a job title such as director, CEO or senior manager – while a further 20 per cent were winemakers and the remainder was spread across industry roles,” she said.

AWITC highlights discussion along with candid discussion on production methods and techniques from Pinotphiles Peter Dredge and Dr Andrew Pirie.

The location. Sydney is a stunning city and the convention centre on Darling Harbour is the perfect spot.

Grapegrower & Winemaker spoke with three people – two winemakers and a viticulturist – who attended WineTech to get their thoughts on this year’s event.

Matt Caldersmith, winemaker at Hollick Wines in South Australia’s Coonawarra This was the fourth Wine Tech that I have attended and I would say that this one may well have been the best. This event is important for many reasons, not least being the spread of information. Keeping up to date with the latest research is vital. The event was also is a great ‘shot in the arm’ for an industry which has been through some tough times lately.

Highlights?

Todd Sampson’s presentation was definitely a highlight. He is a tremendously engaging speaker who manages to entertain, educate and inspire while also telling many amusing anecdotes of his life’s path.

Andre Eikmeier deserves an

8 Grapegrower & Winemaker

Dave Cush, winemaker at Spring Vale Vineyards in Tasmania

Matt Caldersmith.

honourable mention not only for an informative and entertaining talk but also for being the first to drop the ‘F bomb’ at a WineTech Conference.

Professor Charles Spence presented a couple of great talks on consumer preferences and the way the brain processes information from each of our senses.

The Pinot Noir workshop – some great wines, interesting interpretation and www.winebiz.com.au

As an industry with a heavy science core, it’s important to stay abreast of research on the production side. Everyone can use a refresher on marketing strategies and analysis. This event was very wellrounded, with a broad range of topics, nearly all of which are directly applicable to my business.

Highlights?

The workshop on myth-busting was great and practical.

The presentations from Professor Charles Spence about cross-modal sensory perception were fascinating and applicable.

August 2013 – Issue 595

C D

David Cush.

Mary Retallack.

I also thoroughly enjoyed Todd Sampson’s presentation about creativity.

Brett McClen’s presentation about emerging and future vineyard technologies was highly enjoyable.

Professor Andrea Buettner’s presentation about quantifying olfactory responses was also very interesting.

catching up on the latest wine industry news and information.

Viticulturist and Grapegrower & Winemaker editorial panellist Mary Retallack

Highlights?

Sonja Needs from Melbourne University gave a presentation on, ‘The nose knows: using man’s best friend for detecting pests and diseases in grapevines’, which showed tremendous promise for

detecting Brett in wineries, Eutypa and even possibly Phylloxera in vineyards.

MEA’s Plexus soil moisture monitoring system – it provides a radio networking solution to automatically retrieve and report gypsum block data from the vineyard to your computer or smart phone.

Pop-up wine bars offering tastings of traditional and alternative varieties.

New and emerging technologies that were shared in workshops.

Todd Sampson’s talk on how to balance our creativity and fear, and how to be brave for the ‘extra five minutes that count’ when making big decisions, was a great way to close the conference and leave us with the encouragement needed to go outside of our comfort zone to make a difference.

A Conference sessions were well attended.

B Conference chairman Dr Dan Johnson, centre.

C Sensory aspects of wine are explored.

D A wide range of technical posters were displayed at the conference.

E Concentration during a tasting workshop.

E

This was the most exciting conference since the early 2000s, as we are starting to see the next generation of new technologies, such as robotics, come to fruition. For me the AWITC is a ‘must attend’ event to keep up with the latest technology, innovations, developments, research and practical solutions. It is the premier event for networking and August 2013 – Issue 595

www.winebiz.com.au

Grapegrower & Winemaker

9

news

Top products from WineTech 2013 This year's WineTech expo offered a host of viticultural and winemaking machines, tools and services and our roving reporter in Sydney went in search of some the outstanding products on display.

Paul Le Lacheur

Ozone sanitation from Key Diagnostics.

Ozone sanitation – Key Diagnostics Ozone sanitation is trusted by hundreds of wineries overseas, but Australia is only recently starting to reap the benefits of ozone water technology. Ozone is a natural, safe and highly effective sanitation method – eliminating or reducing the need for traditional sanitation chemicals and thermal sanitation.

Created from water, it is “3,000 times more effective than chlorine, but breaks back down to oxygen and water, with no residues or taints” according to Key Diagnostics managing director, Trevor Warren. Ozone can deliver a 5 log reduction in bacterial numbers in just 15 seconds. “It saves water, energy, chemicals and waste, while producing no harmful by-products,” he said. The BioSure System from Key Diagnostics creates dissolved ozone directly in water on demand: potently sanitising barrels, purifying water, bottling lines, bottles, tanks, lines and surfaces. Ozone is used to control Brettanomyces in barrel while preserving valuable volatiles in the wine.

Amcor releases new 4-layer screw cap WineTech saw the release of new technology in the form of Stelvin Inside, a breakthrough featuring more consistency as a closure, improving

10 Grapegrower & Winemaker

Amcor releases new screw cap.

Extractiv – a new concept in crushing.

value by reducing wastage through controlling oxygen transmission rates (OTR). There are four types in the range, with OTR varying, depending on the number and type of polyethylene and aluminium layers in the cap. The liner structure allows customers to ‘dial up’ the rate of oxygen ingress depending on what style is required. In addition, the liners are PVDC free. Attendance at the technical demonstrations put on daily by the company yielded numerous questions from winemakers who were invariably satisfied by the fluent answers they received. Amcor has taken out a registered trademark for the brand Stelvin Inside. Based on the volume of people visiting the Amcor stand, market demand for this new generation of screw cap closures should be strong. For more information, visit www.amcor.com or email info.capsules@amcor.com.

and fruity wines, better combination of tannins and anthocyanins to stabilise colour and possible reduction in maceration time, allowing faster rotation of the fermenter. A practical outcome is that the derived pigments are resistant to SO2 discolouration. Another benefit is a much higher total polyphenol index result shown in trials five months after bottling.

The Extractiv has clever adjustability via a handle which changes wheel rotation speed to suit desired crushing intensity. The crushing wheel casts berries against the conical frame of the crusher. It is easily adapted, on a wheelmounted frame and can sit at the exit of any destemmer. Cleaning is made easy through simple access to all parts of the crusher. Performance is good, with up to 25 tonnes per hour throughput, with power rated at 2.2 kilowatts.

Extractiv crushes the opposition

Specific inactivated yeasts build structure and balance

Another standout product was highlighted immediately on entry to the pavilion. Extractiv is a new concept in crushing which was showcased by Pellenc. Extractiv seeks optimum crushing quality, featuring open berries with very large juice to skin contact area, facilitating higher juice extraction.

Pellenc claims include: better extraction of phenolic compounds, more intense www.winebiz.com.au

Lallemand researchers have developed (SIY) to be used at varying dosage rates to achieve outstanding sensory results, as demonstrated by blind tastings on their stand at WineTech.

In reds, the yeasts improve mouthfeel and are seen to reduce astringent tannins, as well as improving colour stability. Especially when used in low August 2013 – Issue 595

WISA view

Lallemand staff at WineTech, from left: Edouard Lordat, product manager, Nutrients / Specific Inactivated Yeast / Enzymes, France; Gordon Specht, area manager, North America, Petaluma CA; Didier The’odore, product manager, Yeast, Toulouse, France; Ian Slater, regional account manager, Sth Australia.

maturity fruit (as seen in some 2011 vintage reds), the results are dramatic.

Another obvious offshoot from the tasting was a noticeable buildup of intensity mid-palate. According to managing director, Jason Amos, “We see how these specific inactivated yeasts shape harsh polyphenols into smoother, more approachable tannins, increasing the roundness and suppleness of the palate”. On tasting, an enhancement in fresh aromatics and an increase in varietal aromas is obvious. One of the medium-weight Cabernets tasted gave the impression of reduced alcohol. Later I was told the wine had been made using highly over-ripe grapes.

In whites, the yeasts lay claim to marked improvement in colour preservation and aromatic freshness, especially in high-alcohol or high-maturity fruit. The

August 2013 – Issue 595

products Booster Rouge and Booster Blanc are used in warm to hot climate wines respectively, while OptiRed and OptiMUM White are designed for cool climate reds and whites. OptiMUM white has a high glutathione content which certainly boosted mouthfeel, colour and aroma protection in the cool climate white tasted. For more information, email jamos@lallemand.com.

We had around 130 exhibitors in Sydney this year, most agreed that Tuesday was the best day of the three days.

The delegates were kept very busy with the conference centre, so at times there was a real rush at some stands.

Everyone did their best, the organisers and the suppliers. Some people had a fantastic time and got plenty of business.

And we had the WOW Award that Matthew Moate’s company, JMP Holdings, happened to win – it was entirely coincidental that he is the chair of our association. Their Flextank product is very innovative and an amazing piece of technology.

George Willcox, EO WISA are all still in use today,” O’Brien claimed.

On release, Benchmax was attributed to be “the strongest, fastest and most reliable labelling solution in the world,” he said.

Smart bench labeller saves time and money Managing director of Great Engineering, Peter O’Brien, has invented a bench labeller called Benchmax.

First designed in 1992, the labeller was on show at WineTech. “As far as I’m aware, those first machines

www.winebiz.com.au

Benchmax – a durable labeller.

Grapegrower & Winemaker

11

news Options in 2013 include an increased range of labels and product sizes, a new application for extra-long labels and a faster, more responsive orientation.

Coupled with an intelligent printer interface, “an average, even unskilled, operator should expect to label, pack and seal a pallet of 760 bottles per hour using one person. Depending on where you put this machine, double handling is reduced by a factor of two to three times. “If you put Benchmax next to the capping, an operator can cap, label and pack while waiting for the filler,” he said.

Another option is to include a thermal printer to overprint labels. “Many wineries have overprinted the importer’s information, printing this as they apply the label, greatly reducing label wastage and costs,” O’Brien said. A real-life example of this occurred when Japanese and Chinese importers sent customers a JPEG of the text. “Drop this into the label format, print it, and save on set-up and translation costs,” he said. Consumable cost is $0.02 per pair of wine labels, which are waterproof and scuff resistant.

For more information visit: www. greatengineering.com/labelling

Organic crop protectants ease disease pressure Organic Crop Protectants is a company marketing certified organic and biodynamic compatible viticultural products. Gary Leeson is involved at the viticultural level in researching and marketing these products. “From the outset, organic certification is a three-year process,” he said. It requires an initial 12-month period without chemical usage, followed by two soil audits proving negative for chemicals,

then a two-year ‘in conversion’ period prior to certification,” he explained.

Three products stood out on the stand: 1. Ecocarb Synertrol, a horticultural oil.

2. Metcalf Trichoderma, a bio-control and 3. Arcadian Biostimulants, which are made with a wetting agent for better leaf coverage and retention. According to Leeson, the first product is “good for use against both downy and powdery mildew outbreaks, or risks”.

Trichoderma was made following the discovery of one of the major organic isolants. “These have been proven effective against botrytis,” Leeson said.

The range is completed with an arcadian biostimulant, called Stimplex.

Stimplex is designed to loosen up bunches, even to the point of reducing berry to berry splitting. In addition, the advantages of increased air movement through the canopy inhibits disease outbreaks. “Stimplex does help in the physiological sense by increasing phenolic levels, especially when the vine is under stress,” he said. Disease prevention is given a boost in the form of better root growth, via a more fibrous root ball. Added early in the season around budburst, Stimplex increases efficiency in uptake of both water and soil nutrients. In summary, the product is useful both in managing the canopy and root system efficacy, particularly in high vigour sites. For more information, phone 02 9599 8767, visit www.ocp.com.au or email garyl@ ocp.com.au.

Monster Barrel Master racks up big sales Warren Grace, director of Gorilla Products Australia, reported “a lot of

Certified organic – Organic Crop Protectants.

12 Grapegrower & Winemaker

www.winebiz.com.au

Stacking up – Barrel Master racks.

All our racks are all self-supporting – regardless of the presence (or otherwise) of any barrels interest” in the company’s patented design Barrel Master racks. On the Wednesday at WineTech business on the Gorilla stand over several hours was so brisk staff were kept extremely busy, however they all remained extremely effervescent and positive. The rack has several unique features, with the key feature being smart design thinking, said Grace. “All our racks are all selfsupporting – regardless of the presence (or otherwise) of any barrels,” he said. It was visually obvious on the stand that this feature also enabled a mix of barrel sizes and types, all displayed in the one rack housing three different barrel types.

“The main benefit of the rack design is the ability to house a barrel in position where it can be easily rotated while still in the rack. This saves time and money by keeping handling costs to a minimum.

“Just think of how easy this makes the common jobs like sampling, cleaning and rotating to a certain bung position,” Grace said.

Gorilla Products built a simply laid out stand showing barriques, hogsheads, puncheons and demi-mid barrel sizes co-housed. To show off the rack and its versatility, Grace even went to the trouble of filling some barrels with wine, next to others which were empty. Nice touch that!

August 2013 – Issue 595

nothing but the fruit

On-Board

High-frequency linear destemmer and roller sorting table.

Gentle motion keeps stalks and berries intact, unlike traditional rotary destemmers.

Waste remains in the vineyard.

Straight from the harvester to the fermenter or press!

Removes more than 95% of Petioles, MOG and green waste.

www.pellenc.com.au For more information contact: Pellenc Australia 14 Opala St, Regency Park SA 5010 P| 08 8244 7700 F| 08 8244 7788 E| admin@pellenc.com.au

news

People & places – WineTech

B C D A

E F

A Rachael Wright (left) and Janine McMullan of Randox Food Diagnostics.

B Gordon Grant of Chene Australasia.

C The team at Prochem.

D Leon Atsalis of Eclipse Enterprises.

E The team at Nov Mono Pumps.

F Sally Arnod (left), Paul Paleologos and Karen Bullen of Saver Glass.

G Joshua Abra (left), Zane Francis and Jamie Gilchrist of Vin X2 Winery Software.

G I

14 Grapegrower & Winemaker

H J

www.winebiz.com.au

H James McRae (left), Paul McNicholas, Andrew Branson and Scott Egan of 3M. I Bob Banks (left) and Jason King of Schutz.

J Kim Stewart (left) and Jon Hawton of BOC.

August 2013 – Issue 595

Disease risks lowered with moderate wine consumption THE HEALTH MESSAGE associated with moderate wine consumption was hammered home in Sydney at July’s WineHealth 2013 international wine and health conference.

Developed by an International Scientific Advisory Committee, the conference attracted a high-profile international delegation of health and research specialists.

Presenters showcased a raft of international scientific findings on wine’s impact on cardiovascular disease and degenerative diseases of ageing.

Delegates heard speakers detail wine’s positive impact on cognitive function and healthy ageing, wine’s interaction with diet and lifestyle, and the nutritional benefits from winederived compounds.

The 27 speakers, representing 10 countries, are all experts in cardiovascular health, pharmacology, ageing, cognitive function, nutrition and lifestyle, and psychology.

In a keynote presentation, Dr Imke Janssen, from Chicago’s Rush University Medical Centre, presented new findings from a seven-year study of women’s health across the nation (SWAN).

Her presentation, ‘Moderate wine consumption is associated with lower cardiovascular risk factors over seven years’ covered a study of a multi-ethnic sample of middle-aged, healthy women which included repeated assessments of cardiovascular risk factors.

Consumption of wine amongst the sample was stable, with 20 per cent reporting none, 69 per cent light (<1/day), 7 per cent moderate (=1/day), and 4 per cent heavy (>1/day).

Dr Janssen told delegates the results showed moderate wine consumers had significantly lower levels of biological risk factors for cardiovascular disease such as C-reactive protein (CRP, p<.001), fibrinogen (p=.014), factor VII (p=.019), and plasminogen activator inhibitor (PAI-1, p=.002) than women who drank no or little wine.

“These associations were independent of significant effects of healthy lifestyle and overall alcohol consumption and similar across ethnic groups,” she said.

“Moderate wine consumption may protect against cardiovascular disease via inflammatory and blood-clotting pathways.”

Her work was complemented by French studies which demonstrate moderate wine consumption in middle aged men is associated with a lower mortality from cardiovascular disease and cancer.

Dr Dominique Lanzmann-Petithory, from the Paris X and Bordeaux 2 University in France, presented findings from a cohort study of almost 100,000 subjects aged 40 to 65 from eastern France who underwent a comprehensive health appraisal, evaluating major biological and biometrical parameters, as well as drinking habits including types of alcoholic beverages.

After a 21-to-28 years follow up, death causes were obtained from France’s National Death File Service.

This study was the first in France demonstrating moderate wine consumption in middle-aged men was associated with a lower mortality from cardiovascular disease (-40 per cent) and cancer (-20 per cent).

A four-year program was then financed by National Research Agency to evaluate the relationship between wine, beer and spirit consumption and mortality from the main cancers.

“Data was used from 35,292 middle-aged men (from the 98,063 in the eastern France cohort), with a normal electrocardiogram August 2013 – Issue 595

and no medication for cardiovascular risk factors, cancer or psychiatric disorders,” Dr Lanzmann-Petithory reported.

“A total of 4035 deaths from cancer were recorded but the study found risk of death from cancer was related to age (older), educational level (lower), blood pressure, cholesterol (lower), BMI (lower), smoking, sedentary lifestyle and lower water intake,” he said.

“Higher levels of alcohol consumption were also correlated with an increase in risk of death from cancer and cardiovascular disease.

“Wine consumption (>50 per cent of alcohol intake from wine), irrespective of quantity, however, was correlated with a lower risk of death from cardiovascular disease, thromboembolic diseases and cancers including lung, lip, oral cavity, pharynx, larynx, bladder and rectal.

“The work also showed no relationship between wine consumption and colon, stomach, pancreas, liver, and prostate cancers.”

The next WineHealth 2013 international wine and health conference will be held in the Northern Hemisphere in 2016, at a location to be decided.

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www.winebiz.com.au

Grapegrower & Winemaker

15

news

Treasury reinforces its vision for premiumisation Quality really does come at a price, as the head of Treasury Wine Estates confirms its position to take action to reduce an oversupply of its wine in the US. Kellie Arbuckle

THE BOSS OF Australia’s largest wine group, Treasury Wine Estates, has defended the company’s decision to write off $165 million of wine stocks.

David Dearie last month announced TWE would destroy $35 million of outof-date wine in the US and provide up to $40 million in discounts at the same time to get rid of excess wine there.

He said the oversupply of wine affecting TWE’s US supply chain had arisen as a result of over-ambitious forecasting of new product launches and improved distributor logistics.

While TWE, whose brands include Penfolds, Wolf Blass, Lindeman’s and Beringer, recorded a profit of $220 million this year, the company expects to wipe $30 million off its earnings in fiscal

2014 as a result of reduced shipments to the US. The announcement triggered media attention around the world, with Fairfax reporting upset by analysts who were pushing for TWE to sell the US business it inherited from Foster’s.

Wine tax supports value destruction, not creation: Dearie The announcement from Treasury Wine

“From a cost of circa $200 million in

Estates to pour $35 million of wine down

2008-09, the WET Rebate is now forecast

the drain in the US was not the only

to hit $310 million in 2015-16, something

statement from the company which has

that should dismay us both as an industry

caused a bit of a stir in the press.

and individually as Australian taxpayers.”

In his presentation at the Australian

Rather than rely on the WET, Dearie

Wine Industry Technical Conference,

said the wine industry should engage with

Dearie gave his opinion on various topical

the government to identify new and useful

issues affecting the Australian wine

investments to help build ‘Brand Australia’

industry.

in international markets and entice more

Among those is the Wine Equalisation Tax (WET) Rebate, which applies to 29

consumers to cellar doors.

He said the tax does nothing to support

per cent of the wholesale price of wine

the necessary structural reform and route

and provides rebates of up to $500,000 to

to premiumisation that Australian wine

small wineries.

requires.

Dearie said a frank and honest

“Sadly our recent history is a story of

appraisal of the tax regime was needed

value destruction rather than creation. A

in order to add value back into the wine

race to the bottom rather than to the top,”

industry.

Dearie said.

“I understand why some in our industry

“Quality must remain our byword, and

react with dismay at the prospect of losing

only by telling the quality story can our

a $500,000 handout from the Federal

industry thrive.

Government. But the fact remains the WET

“If we don’t build inherent value behind

rebate blatantly fails to meet its original

a quality story, backed by smart marketing

policy intent, is widely rorted, underpins

and brand building, then we will be

the excess supply that has blighted

damned to be at the eternal beck and call

Australian wine and is enjoyed with relish

of currency fluctuations.”

by our competitors from across the Tasman,” he said.

16 Grapegrower & Winemaker

In an AXS announcement, Dearie said old and obsolete product was limiting the company’s growth ambitions to provide trusted and iconic brands to its customers.

Speaking at last month’s Australian Wine Industry Technical Conference in Sydney, Dearie showed he had not been put off by the negative press.

“On careful reflection, I’m convinced our actions in the US reinforce, rather than weaken, what I had already intended to speak about today,” he said.

“Put simply, TWE’s recent actions in the US demonstrate, more clearly than ever, that quality comes at a price.

“I remain totally convinced strong brands can command a higher price, will generate consumer trust and trade loyalty, and will ultimately provide superior shareholder returns.”

Dan Johnson, managing director for the Australian Wine Research Institute, was among the delegates who tuned in to hear Dearie’s presentation at the AWITC. “David Dearie’s presentation about premiumisation was compelling and really resonated,” Johnson said.

“Having seen the problem of oversupply, he’s made a tough call that was entirely in spirit with his speech.

“It shows his vision is all about luxury product branding and premiumisation.

“If your product is at the bottom end and is getting old, what is your longterm brand position if you allow it go to your consumer? He would rather see it tipped down the drain than have a compromised product.”

Commentary on TWE’s outlook for fiscal 2014 will be provided at the company’s annual results presentation on 22 August.

Dearie’s full speech can be accessed at: www.tweglobal.com www.winebiz.com.au

David Dearie.

August 2013 – Issue 595

If you’re not using Ocloc, you have more money than cents There are numerous advantages of using Ocloc in our vineyards.

• Easily handles crop weight during high winds, harvest and machine pruning .

• Ease and simplicity of installation in the vineyard.

• Piles of broken post no longer a problem, • Keeps CCA posts in the ground • Environmental winner.

• No OH&S issues, as it is safe to install.

• Much easier on the work force.

• At around $10 per unit, It has reduced our costs of trellis maintenance by half.

Kevin De Bortoli, De Bortoli Wines

For further information: www.ocloc.com.au or Nigel Catt +61 418 832 967 Brian O’Malley +61 424 112 120 Available at all superior Agricultural Retailers.

SAFeR FASteR StRONgeR ,

,

news

Victorian livestock farmers offered grape marc feed supplement VICTORIAN FARMERS HAVE been offered 42,000 tonnes of ‘spent grape marc’ as a free supplementary feed for their livestock.

Wine industry processor Tarac Technologies has approached the Victorian Farmers Federation with a request to promote the offer, following repeated calls for help in the face of widespread feed shortages.

Spent marc is the skins and whole grape seeds of wine grapes, after it has been through a steam distillation process which removes alcohol and tartaric acid.

“I’ve used grape marc myself in the past,” VFF president Peter Tuohey said.

“It’s a supplement feed for livestock, which can be used at about a third of the ration.”

The VFF has sought Victorian government financial assistance to cover the cost of carting the grape marc from Griffith to Victorian farms.

“We were hoping for a 50 per cent freight subsidy, given the cost of carting the marc from Griffith to many parts of southern Victoria is $60-$70 a tonne,” Mr Tuohey said. “So we’re disappointed that at this stage the government has said no.

“But that doesn’t stop farmers taking up Tarac Technologies’ offer. It’s not the top quality feed, but it’s still valuable in tight times.”

Curtin University at Margaret River would like to thank the following for their generous contributions of fruit, winemaking products, and time to the Wine Production 200 unit of the Viticulture and Oenology courses: • • • • • • • • • • • • •

AHA Viticulture Chalice Bridge Estate Lentedal Vineyard Estate Margaret River Senior High School Xanadu Wines IMCD Australia Laffort Australia Cooperages 1912 VinRo Wine Filtration Vinum Australia Naturaliste Vintners Vasse Felix Leeuwin Estate

Dairy Australia and Dairy Food Safety Victoria have reported that spent grape marc can be a valuable source of supplementary nutrition for dairy cows.

Tarac Technologies agriculture sales representative Brenton Mangersen said the company had been supplying spent grape marc to feedlots and other livestock producers for years.

“We’ve traditionally supplied it as a stock feed and when we’re in a position where we have a surplus we’re willing to supply to anyone who wants to collect it,” Mangersen said.

Marc ingredients Typical analysis values for spent marc are: • Protein: 11- 13 per cent • Fat: 8-10 per cent • Crude fibre 25-30 per cent • Metabolisable energy: 7-8MJ/kg • Moisture: 45-55 per cent.

“We’d only ask that you contact us during office hours to arrange transport or pick up through your own freight company.”

Farmers wishing to take up this offer can contact Brenton Mangersen on 0409 282 708.

We were hoping for a 50 per cent freight subsidy, given the cost of carting the marc from Griffith to many parts of southern Victoria is $60-$70 a tonne

Nutritional information: The large stalks & leaves often associated with ‘fresh marc’ from wineries are not generally present in spent marc.

Spent marc undergoes steam distillation, which greatly reduces the risk of chemical residues and is tested against maximum residue limits in food and animal feedstuff.

Spent Marc has been used as a ration extender in times of feed shortage for many years, often fed ad-lib in rows or piles directly in the paddock.

Historical feedback suggests palatability is acceptable and wastage is low.

Spent marc should not be regarded as a standalone ration on a long-term basis and blending with other normallyused ingredients should be considered if possible.

If feeding for extended periods you may wish to consult with your nutritionist.

VFF president Peter Tuohey Steam-distilled grape marc is a palatable source of fibre and protein with nutritional values similar to pasture hay.

It is used by cattle and sheep feedlots as a cost-effective maintenance feed or combined with other ingredients to form a complete feedlot ration.

He said Tarac Technologies can provide farmers with vendor declarations in regard to chemical tests for the grape marc and had the facilities to load the marc onto trucks at its Griffith site.

“The offer is open to anyone. We can arrange freight or you can do that yourself.

jobs .com.au

Incorporating mywinejob.com.au

more jobs, more winery positions, more viticulture positions, more industry positions MORE OFTEN… and listed with DailyWineNews For further information contact Andrew Dawson at widartwork@winetitles.com.au or by phoning +618 8369 9500 or post your ad online at winejobs.com.au Post your classified listings on the wine industry’s most trusted website, www.winebiz.com.au created and managed by PROVIDING SOLUTIONS TO THE WINE INDUSTRY

18 Grapegrower & Winemaker

www.winebiz.com.au

August 2013 – Issue 595

Australian wine exports continue to grow at higher price points AUSTRALIAN BOTTLED WINE exports grew across higher price points during the last financial year, along with the average value of bottled and bulk wine exports, according to the latest Wine Export Approvals Report June 2013, released by Wine Australia last month.

While the shipment of higher-priced wines above $7.50 per litre represents only 4 per cent of the volume of wine exports, it represents 23 per cent of the total value of wine exported.

The $7.50 to $9.99 per litre segment recorded growth on a moving annual total (MAT) basis for the first time in six years, up by 2.3 per cent to 14 million litres, while the above $10 per litre segment grew 5.3 per cent to 16 million litres.

Overall the volume of Australian wine exports declined 2.1 per cent to 698 million litres (valued at $1.82 billion), while the average value of bottled wine increased 2 per cent to $4.50 per litre and bulk wine increased by nearly 1 per cent to $1.02 per litre.

The top five export markets by volume accounted for 80 per cent of the total volume and included the UK (246 million litres), US (190 million litres), Canada (49 million litres), China (41 million litres) and New Zealand (32 million litres).

The number of wine exporters for the year ending 30 June 2013 increased to 1367, up from 1309 the previous year.

Also manufacturers of

• S G Spur Pruners • Single Side Pruners • Vine Cane Sweepers • Hydraulic Power Packs • Double Acting Cutter Bars

Just under 60 per cent (798 exporters) of exporters recorded an increase in exports.

The sector focus on Asia – China and Hong Kong in particular – continues, with the number of exporters up by 65 to 1042.

Singapore recorded the second-highest number of exporters with 280, ahead of the UK (273), Canada (253) and US (226).

Wine Australia’s chief executive, Andrew Cheesman said the growth across higher-price segments was encouraging despite declines in overall wine exports.

“The growth across higher-price segments suggests Australia’s continued strategy to build a stronger perception of the quality of Australian wine is achieving cut-through, but there’s still a lot of work to be done,” Cheesman said.

“The growth in the above $7.50 per litre segment is significant because while this segment accounts for only 4 per cent of total volume, its value share is 23 per cent.

“This segment is important to the sustainability of the sector and is a major focus for Australian wine exporters.

“The growth in exports above $7.50 per litre was offset by declines at the lower price points, particularly at below $2.50 per litre.

"This has been influenced over the year by the strong Australian dollar, however, the recent depreciation of the

dollar may result in some improved competitiveness by Australian producers in this segment.

“In total volume, Australian wine is the number one imported wine in the UK and New Zealand, second in the US, and fourth in Canada and China.

“Australia also ranks fourth among the world’s 10 biggest wine exporters in the average value per litre of bottled wine exports, behind New Zealand, France and the US but ahead of Argentina, Italy, South Africa, Germany and Chile.

“We continue to work with our wine community to implement a marketing strategy to build a stronger perception of the quality, diversity and regionality of our wine offer in international markets.

“Central to these efforts will be Savour Australia 2013 – Australia’s first global wine forum – which will be held in September.

It will bring together the global wine trade, lifestyle and wine media and Australia’s wine producers to challenge the commonly held perceptions of Australian wine and uncover the business case for it through business sessions, lively panel discussions, Landmark Australia tastings which showcase Australia’s ultimate wine offering, a Grand Tasting, networking lounges and dining experiences to present Australia’s fresh, varied cuisines alongside our world-leading wines.”

Winter Pruning

AUSTRALIAN MADE PRUNERS

For further information visit our website at www.spagnolo.com.au or contact:

Ph (03) 5021 1933 Email sales@spagnolo.com.au Mildura Victoria Australia August 2013 – Issue 595

S G Pruner

SG Pruner patent no.

AUS 780431 USA 6523337

www.winebiz.com.au

Vineyard & Orchard Sweepers Grapegrower & Winemaker

19

news

Business of wine on show at Savour Australia 2013 THE AUSTRALIAN WINE industry is gearing up to show its best wines to the world’s wine trade at the biggest and most significant event the sector has ever hosted on Australian soil – Savour Australia 2013.

The program for the big event is taking shape, with speakers from around the world joining Australian wine leaders and influential wine trade and media professionals in Adelaide to deliver the most comprehensive forum on wine in Australia.

Savour Australia 2013 will be held from Sunday 15 September to Wednesday 18 September, and the business program complements the extensive formal tastings and food and wine events.

More than 50 speakers and panellists will form up to 14 plenary and streamed sessions – a dynamic mix of panel discussions, presentations and keynote presentations led by the world’s leading authorities on retailing, digital and social marketing, pricing, supply and demand, global trends, distribution and consumer behaviour. The business sessions will be broken up with Landmark Australia tastings that showcase Australia’s ultimate wine offerings; a Grand Tasting and Tasting Bars that shine the spotlight on more than 150 Australian wine producers; networking lounges; and themed lunches and dinners that will showcase Australia’s diverse wine offerings alongside our fresh produce and innovative cuisines.

Wine Australia’s general manager, market development James Gosper said the industry was gearing up to welcome the world’s wine trade and media to Adelaide for the event.

“We are thrilled with the calibre of people including Australian wine producers, retailers, sommeliers, distributors, importers, wine writers, and other food and beverage professionals who will be joining us throughout Savour as delegates, speakers, presenters and panellists. We've had such overwhelming support from the Australian wine industry that Australian wine producer tickets are all sold out. Australian producers not directly involved in the event will benefit from the energy that will flow back into the market place to drive the category,” Gosper said.

“The business sessions are designed to be insightful, robust and interesting to our Australian wine producers and

20 Grapegrower & Winemaker

the wine trade, and the wine and food tastings are diverse and extensive, to really challenge perceptions of Australian wine, re-awaken palates and drive significant change and growth for the Australian wine category,” he said.

The three-day business forum is the precursor to the consumer-focused food and wine campaign Tourism Australia will be launching next year in partnership with Wine Australia, to promote Australia’s premium food and wine experiences.

“There’s no point getting consumers excited about our wide-ranging, high quality wines if they can’t actually buy them in their own country,” Gosper said.

“We need to first engage or re-engage, and excite our global network of distributors, importers, retailers, sommeliers, hotel food and beverage professionals and other on and offpremise specialists to get our wines onto the world’s wine lists and retail shelves, which is why we’re getting the industry united and behind this event.”

Landmark Australia tastings on the Monday and Tuesday afternoons will include: • The Pursuit of Pinot presented by wine educator, Jeremy Oliver • Uniquely Australian presented by sommelier, Kim Bickley • The Minimalists presented by wine writer/wine judge, Mike Bennie • Shiraz the Australian Way presented by wine writer, Huon Hooke • Chardonnay (r)evolution presented by wine critic, James Halliday • Cabernet Sauvignon and Friends presented by wine journalist/wine merchant, John Jens • Other themed tastings hosted by Treasury Wine Estates and Jacob’s Creek.

The event culminates in the Grand Tasting on the final day of the program, which will showcase wines from the more than 150 Australian wine producers participating in the event.

Gosper said it was integral to the success of Savour to have producers of all sizes and regions involved to show the entire Australian wine story.

“As an industry, we have a fantastic opportunity to really generate some momentum with this event and create waves throughout the global network of wine trade and media. The whole industry will benefit from Savour www.winebiz.com.au

Australia and it will play an important role in shaping the story of Australian wine for our highly influential delegates.

“This event provides the platform for the entire industry to wow the world with our high quality, diverse and regional wines.”

The range of Australian wine producers includes diamond partners Treasury Wine Estates, Jacob’s Creek, platinum partner Australian First Families of Wine and gold partners Accolade Wines and Inspire Vintage.

They will be joined by producers such as Logan Wines, Grosset Wines, Vasse Felix and Rob Dolan Wines, to name just a few. The regions have also shown their support with McLaren Vale, Barossa Valley, Mornington Peninsula, Clare Valley, Limestone Coast and Coonawarra, Adelaide Hills and wine regions from Western Australia all coming together through Wines of Western Australia.

“Savour is about showcasing the quality, diversity and regionality of Australian wine to major and emerging export markets on our home soil so that delegates have the opportunity to build meaningful business relationships that will see high quality Australian wine increasing its presence overseas,” Gosper said.

“We will challenge the commonly held perceptions of Australian wine, put forward the business case for Australian wine, and highlight where we are positioned globally through compelling seminars from industry thought leaders, while bringing together our Aussie lifestyle and cuisine at tastings and events across the three days.”

Importers, distributors, retailers, sommeliers and journalists from the United States, United Kingdom, Ireland, China, Hong Kong, Singapore, Europe, Mexico, India, Canada and Australia will join Australian wine producers for the event.

For more information on Savour visit www.savour-australia.com and to keep up to date with Savour news via Wine Australia’s Twitter @wine_australia.

August 2013 – Issue 595

Industry gathers to hear latest research from National Wine and Grape Industry Centre Kellie Arbuckle

THE INNOVATIVE DIRECTIONS for the Australian Wine Industry Conference is likely to become an annual event after a successful turnout in June.

More than 25 people from the wine industry attended the conference at the National Wine and Grape Industry Centre at Charles Sturt University on 12 June.

The event allowed people in the industry, mostly growers and winemakers, to hear the latest research coming from the NWGIC. NWGIC director professor Alain Deloire said the research at the NWGIC aims to help growers and wineries to be more profitable and sustainable.

Short presentations highlighting the latest research covered topics such as tools for rapid bunch rot detection in grapes and wine; a research tool for a warming climate; measures of wine sensory properties; an innovative method HCad-130x185-2011.pdf

1

8/11/11

to predict the harvest dates and possible related wine styles; and new tools to define wine styles and measure consumer preference.

Deloire said he had positive feedback since the event, which is likely to result in it becoming an annual occasion.

“Professor Ant hony Saliba’s presentation on tools for measuring wine styles and consumer preference was rated by some as particularly pertinent for the Australian wine industry,” he said.

A panel discussion on directions for the Australian wine industry followed the research presentations.

Rob Glastonbury of De Bortoli highlighted cost-savings as a valuable part of improving his company’s bottom line, while David Lowe of the NSW Wine Industry Association spoke of the need for better marketing and communication to enhance competitiveness globally.

2:07 PM

Brett McClen of Brown Brothers raised issues of a stable labour force, and suggested robotics as a way of the future, while Tom Ward, of Swinging Bridge Wines, called for an increase in the engagement of youth in the industry.

Saliba also joined in the discussion, highlighting the importance of consumers in determining future wine styles.

At the conclusion of the discussion there was a range of potential initiatives for improving the industry’s bottom line.

Some the examples raised included enhanced labour outcomes, reducing costs of production, better marketing and targeted consumer wine styles.

Research from the NWGIC focuses on topics from the vine to the wine and the consumer from vine health and pathology, through to berry ripening, wine composition, wine styles and consumer preferences.

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CM

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August 2013 – Issue 595

www.winebiz.com.au

Grapegrower & Winemaker

21

news

Australian film explores China’s obsession with Bordeaux wine Aussie winemaker captures China’s growing thirst for fine French wine in timely documentary.

Kellie Arbuckle

IT’S NOT EVERYDAY a winemaker from the Mornington Peninsula has an opportunity to write and produce a $1 million documentary on wine, let alone one narrated by Russell Crowe.

But for the past year Warwick Ross, winemaker and vigneron of Portsea Estate, has refocused his efforts on taking wine to the silver screen.

It might surprise some in the wine industry to know Ross is actually an experienced film-maker; among his efforts are Young Einstein and Reckless Kelly.

When he’s not concentrating on producing elegant Pinot or Chardonnay he’s busy writing scripts – and his latest, co-written by film-maker David Roach, is no exception.

Red Obsession is an 80-minute documentary that captures China’s growing interest in fine French wine.

“It’s also about greed, arrogance, hubris and ultimately humility,” Ross said.

“It’s a story about China’s passion and obsession with the wines of Bordeaux, and the impacts of putting all your eggs into one basket.”

The idea first came to Ross after a chance encounter in 2010 with acquaintance, Master of Wine Andrew Caillard (who later became associate producer of the film), who was on the same flight as Ross from Sydney to London. The pair struck up a conversation on China’s passion for Bordeaux wine. Rumour had it prices for the 2010 Bordeaux vintage, which had been touted as the “vintage of the century” by the French, were going to be priced higher than wines from the 2009 vintage, which had also been touted as the previous “vintage of the century”.

At a time when the global financial crisis had made traditional markets such as the UK and the US reluctant, Chinese buyers were keen to snap up as much as they could of the luxury item.

“China was suddenly the road paved with gold. It was so seductive and alluring that all the French chateaux started pricing their wines for this new, voracious market,” Ross said.

Despite warnings from American wine critic Robert Parker not to raise prices of the 2010 vintage at the risk of

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burning bridges with traditional clients in the US, the French raised prices by up to 40 per cent.

But the plan backfired; the 2010 vintage was no more perfect than the 2009 – and the Chinese took notice.

“Suddenly Chinese buyers were questioning why prices had been raised when the wine was of the same quality,” Ross said. “Now, as a result, the last two en primeur campaigns [2011 and 2012] have seen prices drop dramatically.”

The film goes on to explore the impacts on Bordeaux wine sales, the re-emergence of traditional markets and the future of the Chinese wine market and vineyard landscape.

In addition to a unique subject, the documentary is not short on picturesque cinematography or interviews with known wine personalities. Among those featured in the film are Oz Clarke, Francis Ford Coppola, Jancis Robinson and Andrew Caillard.

There are also a number of lessons in the documentary of relevance to the wine industry, none that are limited to France.

“In Australia we are fair minded and have an ethical approach to business. We tend to develop relationships probably like nobody else in the world does,” Ross said.

As such, he says Australia is well placed to take advantage of the Chinese wine market.

“If you combine our proximity to China with our ability to form relationships, particularly with Chinese partners, we are in a very good position to move into China – probably far better than any other country in the world,” he said.

“For us to be the second-largest exporter into China is incredible and shows us what we have achieved already.

The Chinese are paying more and more attention to us as a region. Once the Chinese get beyond the superficiality of brand names and grand French chateaux, and assess wines based on quality, their focus will go to Australia because of its quality and value.”

While too early to say for sure, Ross says there’s potential for a sequel to Red Obsession, or even a feature film starring real actors. www.winebiz.com.au

Red Obsession – a winemaker’s view Stephen Shelmerdine is the vigneron and proprietor of Shelmerdine Vineyards in the Yarra Valley, and also a long-time friend of Warwick Ross.

He started exporting wine to Hong Kong in 2008 and has been exporting to China since 2012.

“The key principle is to have a strong relationship and cultural understanding with our Chinese distributor, who has a diverse range of customers in several cities and provinces,” he said.

Shelmerdine, who joined Ross and the film crew in November last year for the inaugural screening of Red Obsession, said the reviews were great from the outset.

“At the inaugural screening we attended in Bordeaux last November, one senior official there said: ‘Only you Australians could make a film as good and true as Red Obsession’,” he said.

Shelmerdine said there were many highlights of the film, including the interview with Christian Moueix of Chateau Petrus fame, the helicopter views of Chateau Margaux, and the new vineyards near the old Silk Road in the Gobi desert of western China.

Having seen the film and experienced the Chinese market as a businessman, he said the challenge for Australia is to be as respected as the premium producers of France for authentic brands.

“Especially regional and proven historical brands, and not fall into the trap of the short-term, temporal success of the ‘critter brands’ phenomenon that prevailed in the US and, to a lesser extent, the UK,” he said. “Our wine must commit to a long involvement if we wish to be perceived as the natural wine partner for China.”

August 2013 – Issue 595

regional round-up

Fine wines flow in New Zealand’s north The North Island recognises its unique advantages with new varieties, labels and promotions.

Kellie Arbuckle

Gisborne thrives on diversity Situated on the most easterly tip of New Zealand’s North Island, Gisborne is not only the oldest grapegrowing region in the country but also an early adopter of alternative varieties.

The region might be best known for Chardonnay, but Gisborne producers also excel in Viognier, Gewürztraminer and Pinot Gris as well as newer varieties such as Arneis, Verdelho, Marsanne and Albarino. Their top reds include Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec, Syrah, Tempranillo and Grenache.

Recently, the region has been active in promoting itself as a fine and diverse wine region.

It’s key association, Gisborne Winegrowers, recently opened its own wine centre at the inner harbour area, allowing visitors to taste local wines and relax in the sun overlooking the boats and harbour activities.

The centre also has its own café and retail store, while serving as an information hub where visitors can find more information about particular cellar doors and unique tourism experiences.

Gisborne’s Riversun Nursery has also been busy, having just imported hundreds of new winegrape varieties and clones of existing varieties to New Zealand.

“To have such a resource on our doorstep is unbelievable,” Gisborne Winegrowers chairman Doug Bell said.

“We have taken this opportunity to plant several commercial trial blocks with some of this new material and have

made micro-vin wines to assess their suitability to our region.”

Bell said this is some of the most exciting work presently overseen by Gisborne Winegrowers.

“What we planted was determined by a

Gisborne has been actively promoting itself as a fine and diverse region.

NEW WEBSITE www. fischeraustralis .com.au

NEW WEBSITE AVAILABLE, please visit: www.fischeraustralis.com.au

August 2013 – Issue 595

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regional round-up cross-section of growers and winemakers, and we narrowed the range down to those we saw had the best potential here in Gisborne,” he said.

“We chose Fiano, Lagrein, Chardonnay CL548, Chenin Blanc CL220, UCD 1, CL880, Vermentino and Sauvignon Gris.

"The resulting wines have been bottled and will be made available for tasting at our AGM this month.

"For everyone involved these are very exciting times.”

Gisborne will also be active later in the Feast Gisborne, Wine and Food Festival in October and the Rhythm and Vines Festival over the New Year.

Villa Maria reveals new look for its top vintage Following Villa Maria’s 50th anniversary, the company has redesigned its packaging to emphasise its New Zealand origins and help it to stand out on retail shelves.

“More than 70 per cent of our wine is exported around the world, and we

want to show international shoppers exactly where our wine is produced and emphasise its quality with a more contemporary-looking label,” Villa Maria’s founder Sir George Fistonich said.

He said months of hot and dry weather provided vintners with optimum conditions to produce a standard of wine which hasn’t been matched in 15 years.

“We had similar conditions in 1998, which until now was widely held as the country’s best vintage,” he said.

“But, 15 years of advances in winemaking technology, paired with perfect growing conditions, means this year is set to exceed all previous vintages.

Wine drinkers can expect great things from 2013 – I think it’s going to be a truly historic year for New Zealand wine.

“It’s also fitting to be able to label our best vintage with a design that will be remembered.”

The winery’s first wine to be bottled this year is Villa Maria’s Private Bin Marlborough Sauvignon Blanc 2013.

Sir George says the hints of passionfruit and fresh lime in this year’s vintage of New Zealand’s most popular varietal will give wine drinkers a delicious taste of summer and sets the standard to expect more exceptional 2013 wines.

Grape times for research to practice New Zealand Winegrowers’ recently held its Grape Day events in Marlborough and Hawke’s Bay to provide the latest research to the industry.

“Grape Days have become very popular with our members because they provide up-to-the-minute industry news plus high-level summaries of winegrowers’ research with a practical applied focus,” NZW research general manager Dr Simon Hooker said.

NZW CEO Philip Gregan presented his first post-harvest analysis of the 2013 vintage before other presentations highlighting technical issues such as topical diseases, frost and yield management, mechanical thinning and control of botrytis were held.

Dr Hooker said this year growers were especially interested in the effect the 2012-13 climate will have on grape yields in 2014, as well as the sessions on frost preparedness, prediction and mitigation.

“Our research program has a wealth of information on how growers can manage yields, pests and disease,” Dr Hooker said.

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Kono Beverages vineyard manager Jonny Hiscox.

Kono Beverages launches new brand New Zealand’s only collectively-owned Maori wine business, Kono Beverages, has launched a new Nelson wine brand by the name of Aronui.

Kono Beverages, which produces about 135,000 cases of wine per year under the Tohu and Kono brands, launched the new brand in February.

Aronui wines are all grown in Nelson from a single vineyard on the clay soils of the Upper Moutere region.

The word ‘Aronui’ derives from an ancient Maori myth, which held that the pursuit of knowledge of the arts and working with the land was given to man in a celestial basket known as Te Kete Aronui.

The vineyards in Upper Moutere comprise plantings of Pinot Gris, Pinot Noir, Chardonnay, Albariño, Grüner Veltliner, and Riesling, and are certified

by Sustainable Winegrowing New Zealand, while the wines are carboNZero certified.

Kono Beverages CEO Mike Brown said the Nelson vineyard has a unique advantage.

“The vineyard is quite special to our parent organisation – Wakatu Incorporation – as it is original Tenth’s Reserve land; that is, it was land set aside when our tupuna (ancestors) signed a deal with the New Zealand Company to settle Nelson in the 1840s,” Brown said.

“Having a wine brand launched off the vineyard we have planted on this land gives our people mana (pride).”

August 2013 – Issue 595

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August 2013

GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

Newsletter of the GWRDC. Published bi-monthly

Dr Everard Edwards CSIRO Plant Industry Scientist Dr Everard Edwards’ current project list reflects his broad appetite for plant science.

The list of projects is extensive, and includes a number of ongoing trials that are seeking new insight into the physiology of grapevines, as well as their interaction with their environment both above-ground and below-ground.

“My interest has always been quite broad, and as such I’ve been able to sit myself somewhere in the middle of broader agronomic research,” Dr Edwards said.

“I’m not a molecular biologist or a viticulture technical officer. I’m somewhere in between the two, which thankfully means I am able to slot into a much wider arena of projects.”

Dr Edwards, formerly of the UK, completed his PhD looking at the response of potatoes to light, storage temperature and their interaction.

His post-doctorate work focussed on climate change effects on plants, beginning at the University of York in the UK, before he moved to Canberra to begin a second post-doctorate position at the Australian National University in 2001.

“Climate change may seem like the buzz word in the science world at the moment, but plant and climate sciences have been working solidly in this field since the 70s,” he said.

“By the time I became involved with climate change in the 90s, the science was well-established with well-established funding, which always helps.”

In 2006, Dr Edwards took up his current position with the CSIRO, initially to study water relations of grapevines.

“Grapevines have long been used as a good model plant species for irrigation and plant water relations research – so the industry is lucky in that capacity as it’s the focus of a lot of good research,” he said.

“Currently, I’d say we know quite a lot about what will happen physically to a plant and how it might respond to environmental effects such as reducing water or changing temperatures in the short-term.

“But we need to learn a lot more about the interaction of a plant’s physiology with both its phenology and multiple environmental factors that vary at the same time – and not just what happens but why it happens the way it does.”

Some of Dr Edward’s current projects include: • A collaborative project with the National Wine and Grape Industry Centre (NWGIC), titled 'Improving industry capacity to manage the yield and wine quality relationship through understanding the influence of vine carbon' (see page 3 for more information).

• A project with Mandy Walker, also of CSIRO Plant Industry, looking at optimising rootstock breeding for abiotic stress tolerance, which includes collaboration with the Bordeaux-based Institute of Vine and Wine Sciences.

• A collaborative project with DPI Victoria, assessing the combined impact of climate warming and elevated atmospheric CO ² concentration on grapevine phenology.

• A collaborative project with the South Australian Research and Development Institute (SARDI), looking at the effects of reduced winter rainfall on grape quality and vine balance.

“Most climate projections suggest there will be reduced winter rainfall in many of the wine growing regions of Australia, in the near future,” he said.

“The SARDI project seeks to prepare growers and provide smart management options to overcome the expected effects of reduced winter rainfall.”

The opportunity to collaborate on the germplasm research with the Institute of Vine and Wine Science in Bordeaux came about from a GWRDC-sponsored trip to Germany, where he presented a paper at the 7th International Symposium of Horticultural Crops.

As part of the study tour, Dr Edwards visited the Bordeaux Institute, the Geisenheim Research Centre and the Lancaster Environment Centre in the UK. “For me, the research happening in the areas of rootstocks and below-ground physiology is the key to adaptation in this industry,” he said.

“The more we understand about the

Dr Everard Edwards, Plant Industry Scientist at CSIRO.

mechanisms of how the plant works within its environment, the more we can grow our knowledge to breed rootstocks and deliver specific management practices to meet desired results.

“Essentially it is a lot easier and quicker to focus on developing real tools and solutions for growers once we answer the questions as to why and how it happens in the first instance.”

Last month, Dr Edwards joined a CSIRO trip to South America to attend a workshop on water-use efficiency in Brazil.

When not working at his field trials or attending overseas conferences, Dr Edwards is based in the Adelaide Hills, with his wife Beth and his twin girls and son.

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Industry demand drives new rootstock research The first round of rootstock breeding projects, which form part of a renewed research and development investment by GWRDC, concluded at the end of June.

The projects, which are being led by CSIRO Plant Industry Program Leader Dr Rob Walker and CSIRO Research Scientists Peter Clingleffer and Everard Edwards, include: • Achieving water use efficiency and improved drought tolerance with rootstocks.

• New rootstocks for Australian conditions.

These projects, and several other continuing projects, reflect the key research themes identified in the industry review, titled ‘Rootstock breeding and associated research in the viticulture and wine industry’, commissioned and published by the GWRDC last year.

The review highlighted three critical areas for any future research and development investment into rootstocks

by GWRDC, namely: • developing rapid screening techniques to select rootstocks with appropriate characteristics and, where gaps in rootstock performance are identified, undertake introductions or targeted breeding to address those gaps • maintaining rootstock (and scion) source vines as ‘high health status’ and ensuring that the status is maintained through to the purchase of the planting material • ensuring relevant field evaluation information is available to assist in the selection of rootstocks for vineyard plantings.

The project, ‘Achieving water use efficiency and improved drought tolerance with rootstocks’, began in 2009.

The research, which included field and glasshouse trials, involved physiological comparison of these with conventional rootstocks by comparing responses under well-watered and restricted water conditions.

The results suggest that primary drivers of improvements in water-use efficiency and drought tolerance include sensitivity of stomata to water loss and changes in biomass allocation to the shoots and roots. The studies also showed that the CSIRO low-to-medium vigour rootstocks had a higher crop water index (yield relative to water transpired), compared with standard rootstocks such as Ramsey and 1103 Paulsen.

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The final report for this research will be submitted to the GWRDC next month.

The project, ‘Rootstocks to meet future challenges of the Australian wine industry’, helped inform the above industry review and a final report will be submitted to GWRDC later this month.

Other ongoing projects include: • Delivering chloride and sodium excluding rootstocks for quality wine production – due for completion in April 2014.

• Planned discussions with overseas collaborators, with CSIRO researchers to visit and discuss the rootstock improvement programs at University of California, Davis, California and National Institute for Agricultural Research (INRA), Bordeaux, France.

Though the Australian wine industry’s use of rootstocks remains low compared to the rest of the world’s wine regions, demand is expected to increase.

Dr Walker said there was a range of factors driving the industry requirement for this research – including environmental, quality and yield concerns.

“Firstly, rootstocks are seen as a means for improving the performance of the traditional winegrape varieties such as Shiraz, Cabernet Sauvignon, Chardonnay, etc”, Dr Walker said.

“We already know that industry is seeking new rootstocks that will ideally have a range of desirable traits, such as resistance to phylloxera and nematodes, good capacity for salt exclusion and salt tolerance and good propagation characteristics.»

“There’s also a requirement for desired scion vigour, and current interest is mostly in rootstocks that confer low-to-moderate vigour to the scion variety, good wateruse efficiency, and reduced capacity for uptake of potassium, because high grape juice potassium is linked with high juice pH, which is undesirable.”

Research is also currently balanced between improving existing popular varieties as well as developing new alternative varieties, especially suited to Australia’s unique environment.

“All of our rootstock research involves comparison of the performance of scion varieties, such as Shiraz, Cabernet Sauvignon and Chardonnay, grafted to standard rootstock varieties relative to the same scions grafted to advanced selections from the rootstock breeding and evaluation program,” Dr Walker said.

Rootstock effects on canopy size. The top photo is the CSIRO low-to-medium vigour rootstock, Merbein 5512, and the bottom photo is the more vigorous rootstock Ramsey, both scion variety is Shiraz.

The work aimed at identification of rootstocks with good salt exclusion capacity has involved comparison of the performance of scions grafted to a range of standard rootstocks, for example Ramsey, 1103 Paulsen, 140 Ruggeri, 10114, Schwarzmann, 1202C, Rupestris St. George etc, under saline field conditions.

“Good salt exclusion capacity is needed to ensure that Australian wines do not exceed limits for sodium and chloride in Australian wines,” he said.

As a result, Dr Walker said the rootstock 140 Ruggeri has shown to be a good salt excluder and has performed well with Shiraz as scion.

Experiments have also included advanced CSIRO selections from the rootstock breeding program for comparison with the standard rootstocks.

“There are currently six advanced rootstock selections under evaluation at trial sites in different regions. One shows promise as a potentially new salt tolerant rootstock,” he said.

“There is definitely a need to develop new rootstocks for Australian conditions, for example, to have resistance against the specific strains of phylloxera and nematodes that are present in Australian soils, which may be different to strains present in soils of other countries,” he said.

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Joint project adds new focus on role of vine balance A joint project between the Commonwealth Scientific and Industrial Research Organisation (CSIRO) and the National Wine and Grape Industry Centre (NWGIC) aims to delve deeper into the relationship between vine balance and fruit quality, to eventually deliver new vine management practices to growers.

The 3.5 year GWRDC-funded project is titled ‘Improving industry capacity to manage the yield and wine quality relationship through understanding the influence of vine carbon balance on berry composition’.

It is being led by CSIRO Research Scientist Dr Everard Edwards and NWGIC Research Fellow Dr Jason Smith, with field data to be collected during the 2014 Vintage.

Using three field sites, in the Langhorne Creek, Mildura and Young wine regions, as well as established potted vines at the NWGIC, the project will look at the relationship between canopy size, crop load and fruit composition in Shiraz vines.

Dr Edwards said the project aimed to take the next step in this field of research, and look more deeply at the relationships between these parameters, including how they influence wine composition.

“We will be using a mix of canopy and crop load manipulation, with not only fruit composition being examined, but also gene activity in the vine – how those genes, important for the accumulation of berry sugars, acids, colour and tannins, switch on and off in the fruit.”

The project will also share some of its data with the current University of

Dr Edwards, Dr Mandy Walker (both CSIRO Plant Industry), Dr Celia Barril (Charles Sturt University, Wagga Wagga) and farm manager Chris Coddington at McWilliams Barwang vineyard, one of the Shiraz field trial sites.

Adelaide project, ‘Optimising vine balance in Australian vineyards’, which aims to develop a toolbox for industry to ensure best practice, sustainability and profitability in the vineyard.

“In the three trial sites we will be using vine management practices currently employed by growers as well as trialling practices used overseas that are uncommon in Australia – but the essence of the project is to understand the effects of vine balance on fruit composition,” he said.

“It’s also still difficult to predict when early canopy or crop load manipulations will benefit fruit quality or how such methods are best employed.”

Adding to the project will be the work done with the established potted Shiraz

vines at NWGIC. “We will be physically adjusting the carbon input into the vines by using a CO² scrubbing system, which will reduce photosynthesis during key stages of berry development,” he said.

“This will simulate the effect of reduced canopy area without altering bunch exposure.

“It means we can separate the effects of canopy management on carbohydrate supply from those on bunch environment.

“Ultimately, this project will help the industry to understand the interaction between environment and vineyard management practices on the composition of red wine grapes – something that is critical for the wine industry to match wine styles with market expectations.”

Age proves a complex issue for Barossa research project The first vintage, from a research project aiming to validate the performance differences between young and old Shiraz vines, will soon undergo formal sensory analysis and assessment.

The three-year research project will compare the performance of vine growth and berry quality of five individual vineyard sites, which incorporate a range of Shiraz vines aged from 10-125 years of age.

Jointly funded by GWRDC and the Barons of Barossa, Master of Viticulture student Devin Methven is working on the project and is being supervised by University of Adelaide Viticulture lecturer Cassandra Collins and post-doctoral research fellow Roberta De Bei. Dr Collins said the project addresses an area of viticulture which has until now

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been largely based on anecdotal evidence and personal experience.

“It’s an exciting project which shows the industry wants to apply scientific analysis to inform the issue of vine performance and age,” Dr Collins said.

“Though anecdotally old vines are thought to produce more complex wines, this project seeks to better understand this subject by looking at the management and performance of old and young vines.

“It’s important for us to remain neutral on the issue of whether old or young vines produce better quality wine – what we want to do is identify the differences with regard to vine balance and performance between the two, when similar management practices are used,” Dr Collins said.

Though still early in the project, Dr

Collins said initial vine performance and berry measures from across the five sites suggest some distinct and consistent differences between the old and young vines.

Members of the Barons of Barossa will help form an expert tasting panel for the project’s first vintage, with students at the University of Adelaide also enlisted to run a formal sensory analysis.

The findings from this project will also inform part of a larger GWRDCfunded project, which is investigating vine performance across Australian vineyards.

The project seeks to develop a toolbox of techniques – including new applications for smartphone technology – to help deliver best practice, sustainable and profitable results for growers.

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Reducing costs, increasing prices remain key focus for Riverina Grape marc and its application as mulch piqued the interest of Riverina growers earlier this year, with a field day attracting a big crowd.

As part of the 2012 Riverina Regional Program, funded by the GWRDC, a vineyard mulching trial has been established to demonstrate the use of local winery waste streams in the vineyard, as either mulched marc, or to blend with other local waste streams from chicken processing or rice hulls.

Riverina Wine Grape Marketing Board Industry Development Officer Kristy Bartrop said a small field day mid-season showed growers the visible changes in the root growth and the water retention of the soil.

“While marc has been used in other regions, the Riverina hadn’t taken on the product due to historical problems with

the seeds not being composted correctly and germinating in the vineyard or old style irrigation systems getting blocked,” Kristy said.

“There has also always been many competing products coming from other industries that provided a good nutrient mix, such as the chicken and cattle manure.

“Now, with input costs being an area where growers can manipulate their returns, the trial has been designed around the economics of growing grapes in the Riverina.”

The trial has been designed to use minimal volumes to keep the input cost down, while seeking the best blend of cheaper inputs. Fruit from the 2013 vintage trial site was harvested earlier this year and has undergone small batch winemaking.

“This will continue for a second season, as part of the Regional Program, to monitor if reapplication is necessary or if the remnant mulch will be adequate to give similar results,” Kristy said.

Also, as part of the 2013-14 Regional Program, a new trial will begin to monitor how colour can be manipulated in red wine grapes.

“The two biggest wineries in the Riverina use colour as a payment mechanism and the improvement of colour in vines has been an ongoing effort in this region – including the ability to manipulate the level of water and alternative nutrient levels to seek a higher colour expression,” she said.

Later this year, on September 15, the region will also come together at a local barbecue to celebrate 80 years of service from the Riverina Wine Grapes Marketing Board.

Real benefits to ‘virtual’ brand communities A three-year research project, which helped create three ‘virtual’ wine communities in the Barossa, Adelaide Hills and at Mt Surmon Wines in Clare Valley, has shown tangible, low-cost benefits for wineries of all sizes.

Led by Dr Roberta Veale, senior lecturer and program director Master of

Ground Floor, Industry House cnr Botanic & Hackney Roads Adelaide SA 5000 PO Box 610, Kent Town SA 5071 Telephone ( 08) 8273 0500 Facsimile (08) 8373 6608 Email gwrdc@gwrdc.com.au Website www.gwrdc.com.au Disclaimer: The Grape and Wine Research and Development Corporation in publishing this newsletter is engaged in disseminating information, not rendering professional advice or services. The GWRDC expressly disclaims any form of liability to any person in respect of anything done or omitted to be done that is based on the whole or any part of the contents of this newsletter.

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Wine Business program at The University of Adelaide’s Business School, the research investigated online engagement strategies, in particular live-streaming video technology, to create and build interactive wine communities and brand advocates online.

The three projects - The Adelaide Hills ‘Wine Room’, the Mt Surmon ‘Wine Lounge’ and Barossa ‘HQ’ - set up live stream sites where wineries pre-arranged a special event or theme, such as wine and food matching or wine tasting, then invited consumers to join them online.

In all three projects, consumers would log in and interact with the chosen host and fellow viewers, typing in their questions and joining live-chat forums.

The overall findings from the research project will be published in a six-part

report via the GWRDC later this year but some of those results showed viewers were more likely to: • increase word of mouth and positive endorsement of brands • seek out the wine or visit the winery cellar door, and • increase how much they were willing to pay for the wine.

“Consumers were captivated and enthralled by the opportunity to interact freely with those close to the wines presented, often their creators,” Dr Veale said.

“This research has shown that co-creating wine experiences directly with the consumer online makes time and distance irrelevant and you can see strong results as a result of only one experience,” said Dr Veale.

Final reports now available: AWR 0902 Improving Winery Refrigeration Efficiency CUT 1001 Optimising industry returns from existing soil and water research GWR 1001 Wine Industry Leadership Program Project GWT 1111 17th GiESCO Symposium Travel GWT 1114 VII International Symposium on Irrigation of Horticultural Crops – Travel 2012 GWT 1115 Enhancing capability in grape and wine research through greater international collaboration GWT 1117 Travel scholarship to Spain, France and Germany GWT 1201 Identification of anion transporters that confer chloride exclusion and salt tolerance to grapevine rootstocks GWT 1205 Visit by flavourist expert – Leslie Norris: for research collaboration and training in flavour additive technology GWT 1206 Participation at the 5th European Conference on Sensory and Consumer Research in Bern and viticultural academic visit to Rioja and Montpellier

grapegrowing Diversity and dedication pay off YEARS

Since the early 1920s, the Patritti family has been growing grapes around Adelaide.

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Kellie Arbuckle

were making Italian-style table wines for PICTURE IT – ITALY, 1925. Mussolini, Adelaide and Melbourne-based Italian arguably the founder of Fascism, was in migrants. power and the country was on its way to The winery ran without electricity becoming a one-party state. until 1947 at a capacity of about 600 Times were tense and many people tonnes of winegrapes per year, with were wanting out. This was particularly only the use of steam power. With the true of Giovanni Patritti, who left hard work and dedication of Giovanni’s his hometown of Carrù in Piedmont, children and their children, the same northern Italy, that same year to embark winery has since grown steadily to a on a new life in Australia. production capacity of 1000t (with 2 With limited English, Giovanni, 25, million litres of storage space), and an found himself in Dover Gardens – a additional 1000t processed offsite. small suburb in Adelaide which was fast Giovanni’s youngest daughter, Ines becoming a small Italian community, Patritti, is the managing director, eldest itself. son Peter (73 and now retired) is a board At the beginning, Giovanni made his member, and sons John (69) and Geoffrey money selling ice-cream to the locals.

(66), still work in the production and Some time later, he and his friend distribution halls at the original Dover Cristiano Bissacca planted winegrapes Gardens winery. and leased vineyards in what was then Giovanni’s grandson James Mungall is the Brighton District (now the City of D P 1 5 6 0 _ G W_ 1 3 0 x 1 8 5 . p d f Pa ge 1 1 8 / 0 7 / 1 2 , 3 : 2 2 winemaker along with southern Adelaide Marion). By the late 1920s, they had local Ben Heide. Having been involved built a winery in Dover Gardens and

Great memories “I remember when my older brother, Peter ordered the subscription and received the first Grapegrower & Winemaker publication. I was 19 and making wine with my Italian father and two brothers, using the European techniques that my father had learned in Piedmont. I remember being just as excited about the GG&W magazine arriving in the mail as I was when The Phantom comic arrived. And that’s saying something. Fifty years on, I still read both … with excitement.”

John Patritti , 69 years old and still P working M at the winery.

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August 2013 – Issue 595

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Grapegrower & Winemaker

29

grapegrowing since he was a teen, Mungall has been witness to some major developments at the winery and industry changes, too.

“The second generation always talked about boom and bust, and now I’ve lived through the whole cycle,” Mungall, 31, said.

Today, Patritti produces more than 100,000 cases of non-alcoholic fruit juice a year as well as an extensive range of aperitifs and table, dessert, sparkling and de-alcoholised wines. It is believed the Patritti winery is urban Adelaide’s oldest and last remaining family-owned cellar door and fully-functioning winery.

The company exports to 17 countries, including Asia, and has its own bottling facility that it shares with other clients.

All success considered, it hasn’t exactly been easy sailing. In the late 1950s urban expansion forced the family to sell its vineyards in Dover Gardens and buy up in McLaren Vale.

The company now owns about 16 hectares of vineyards in Tatachilla and Blewitt Springs, and also sources grapes from the Barossa, Adelaide Hills and Riverland.

In the 1960s, the family was again forced to sell off vineyards in Dover Gardens, this time to the government, which had plans to use the land to build a school. The school, Dover High, was eventually built only to be demolished 30 years later.

“Was it a kick in the guts? Yes and no.

It was ironic but it was a just a change that was happening at the time. We’ve seen houses come through which have now been knocked down and replaced with units,” Mungall said.

Mungall believes the success of Patritti has been the result of its diversity – something he and co-winemaker Ben Heide are continuing.

“Having more fingers in more pies has helped us to level the ups and downs in the business,” Mungall said.

From left is second generation sons, Peter, John and Geoff Patritti, and the third generation Patritti winemaker, James, with Giovanni’s only daughter, Ines, the managing director.

“Today, we’re pushing the diversity to another level by focusing on single vineyard wines and alternatives.”

The latest venture by the winery has been the release of Trincadeira – a Portuguese varietal wine.

While the wine has long been planted in Barossa soil, it's generally been released under the unofficial name, ‘Tinta Amarela’ and was mainly referred to as ‘Black Portugal’ before the 1990s.

Patritti’s release of the same wine under the name Trincadeira marks the first release of the wine, as a red table wine, under its official name.

Shortly after making the wine, Mungall discovered that a MarionDistrict vigneron named William Henry Trimmer – owner of one of the first vineyards in the area – had planted the same variety in 1862.

“To have a 150-year-old link to this variety by discovering that it grew just a few kilometres from our 87-year-old family winery is a great reminder of our district’s mysterious winemaking history,” Mungall said.

Heide said Patritti’s ability to trial and experiment with new varieties and styles

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30 Grapegrower & Winemaker

is testament to the winery’s flexible business model.

“Before we even knew what the variety was, we were we keen to see what we could make with it,” Heide said.

A change of vineyard ownership in 2011 meant that the Patritti family gained access to the Trincadeira fruit. After a trial of the variety in 2011, Mungall and Heide took fruit again in 2012.

Following traditional small batch winemaking, the wine was matured in new traditional 650 litre French Oak Porto Pipes and seasoned puncheons.

Both Mungall and Heide doubt that many people in Australia will be familiar with the Portuguese variety, but nevertheless, they are optimistic about its market potential.

“The round body, delicate but structural tannins and unique savoury characters of this wine makes it a great fit for our alternative variety range,” Heide said.

About 350 cases of Trincadeira have been made this year. The wine is being released through the cellar door, at $16 a bottle, and plans have been set to export some to China.

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August 2013 – Issue 595

Final report on climate change and Australian wine is released Researchers in Western Australia are studying the ways wine businesses are working together to exchange knowledge and prepare for changes in future climate conditions.

Grahame Whyte

RESEARCHER DR JEREMY Galbreath has welcomed the release of the final report, Climate Change and Australian Wine.

Galbreath is the principal investigator of the research team at the Curtin Graduate School of Business, Curtin University, Western Australia.

“The real motivation behind this study, ultimately, was to look at how firms are responding to climate change – not so much, do they believe it’s happening or not believe it’s happening, but what they actually doing,” Galbreath said.

“So it’s a more strategic issue for me, that was the impetus behind this.

“I’m really looking at innovation and what drives innovation. So there’s a lot in this report that you don’t see, particularly theory and complex statistics. So what I tried to do is to make my industry report a little more palatable and non-academic so it would be easier to read.

“A couple of things stick out for me.

“I definitely had some producers who were challenging the idea of climate

August 2013 – Issue 595

change. Some would even suggest it’s not happening while others believe it is happening, so clearly it is contested.

“I think the media tends to paint a very negative picture about climate change and we have the data to suggest that yes, from a temperature perspective, the Earth is getting warmer.

“We’ve got 100-130 years of global instrumental temperature records – if you believe that’s sufficient, then you can probably make an argument that the Earth is getting warmer, but now there are scientists saying that global warming has abated and now we are likely to enter a cooler period.

“So who do you believe and who do you trust? At the end of the day one of the things that was interesting to me in this report, following cluster theory, is this idea of geographic proximity.”

Galbreath said that firms in an industry that are in the same geographic area tend to be better performers, and they tend to be more innovative because of knowledge spillovers.

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In the South Australian cluster, they appear to be demonstrating a higher level of innovation when it comes to climate change practices.

Grapegrower & Winemaker

31

grapegrowing “So they’re learning from each other – there’s social, there’s cognitive networking,” he said.

“There’s the transfer of specialised labour in and around the cluster and all those kinds of things add up to higher performing firms and more innovative firms.

“For example, in the South Australian cluster, they appear to be demonstrating a higher level of innovation when it comes to the implementation of climate change practices.

“Whereas, for example, in Victoria and Western Australia argument is that they are slightly less organised, so they may not necessarily be taking advantage of the effects of this very strong cluster development that the South Australian cluster enjoys.

“It is clear, however, that regardless of whether we look at WA or Victoria or South Australia, in this study they are all engaging in exchanges of knowledge about climate change.”

Galbreath said there are informal and formal venues – it could simply be a conversation at a conference, in a hallway.

It could be that a vineyard manager at one business goes down the road to a competitor, takes up a new appointment and transfers that knowledge gained from the previous business to the new one. The specialised labour pool moves around within the cluster.

“So there are a variety of ways that knowledge can be transferred, I call them informal or formal means or mechanisms,” he said.

“Clearly, the evidence suggests when we look at the state cluster and the sub clusters that there is an exchange of

Table 1. Implementation of mitigative and adaptive actions in Sth Australian cluster (207 businesses)* “Implemented/ Implementing now” Frequency

Percent

“Not considering” Frequency

Percent

Use of alternative packaging

38

18.8%

26

12.9%

Reduction of refrigeration loads

53

26.2%

63

31.2%

Use of alternative energy sources

87

42.8%

14

6.9%

Use of energy efficient technology

96

47.3%

17

8.4%

Minimizing use of agrichemicals

142

69.6%

10

4.9%

Alternative fuel use

12

5.9%

67

32.8%

Use of carbon sinks/sequestering

107

52.5%

27

13.2%

“Implemented/ Implementing now” Frequency

Percent

“Not considering” Frequency

Percent

Sales of hotter climate varieties

48

23.6%

56

27.5%

Water-saving techniques in the winery

100

49.5%

10

5.0%

Canopy management techniques that address potential increases in temperature

129

63.2%

16

7.8%

Establishing vineyards in locations predicted to be less vulnerable to climate risks

44

21.5%

49

24.0%

Mitigative Actions

Adaptive Actions

Percentages do not equal 100% because missing data are not included nor are “not applicable”, “future consideration”, “assessing suitability”, and “planning to implement” responses.

knowledge on climate change going on.

“The bigger issue, that is not necessarily reflected in the report, is what is the effect of that knowledge exchange.

“The statistical analysis that I did clearly demonstrates a link between knowledge exchanges about climate change and climate change innovation, that is the implementation rate of adaptive and mitigative actions.

“That is very clear – the statistics

Six types of climate change knowledge 1 Technical knowledge: insights about technologies, technical enhancements, vineyard and/or winery techniques that can be applied to address climate change; 2 Industry knowledge: know-how gained from peak bodies, specialist sources, employees and peers about addressing industry requirements or government policies on climate change; 3 Market knowledge: about marketing to “green” wine consumers, entering markets sensitive to environmental credentials, and competitors’ responses to climate change; 4 Organisational knowledge: concerning how a business has coordinated and supervised its resources and processes so that it is efficiently and effectively responding to the effects of climate change; 5 Marketing knowledge: about how climate change has been taken into account as a business has sought to address its customers’ unique preferences, as it has marked and branded itself and its products, and as it has developed new products; and 6 Strategy knowledge: a business’s insight about how its strategy, planned competitive moves, long-term business plans, and ability to manage change to take climate change into account.

32 Grapegrower & Winemaker

www.winebiz.com.au

show us that.”

“The other thing that was fairly clear from this report – it probably depends on your perspective of whether or not climate change is happening or to what extent it is happening – is that there appears to be room for adaptive actions.

“There is definitely room for improvement, depending on the severity of what happens, if we have higher temperatures, more extreme heat days, and more severe weather.

“That would necessitate the need for more adaptive actions and what the results seem to suggest is that there is a fair amount in terms of adaptive actions where we could seek improvement, that many companies simply aren’t doing.

“Our research shows that the South Australian cluster is leading in terms of adaptive and mitigative actions.

“I would say that they are fairly well positioned.”

Looking for more stories on climate change? Search our Grapegrower & Winemaker article archive at

www.winebiz.com.au/gwm

August 2013 – Issue 595

Growers set to save time on spray diaries Kellie Arbuckle

SOUTH AUSTRALIA’S WINEGRAPE council is looking at the development of a system to reduce the time growers spend completing multiple spray diaries.

Wine Grape Council of South Australia executive officer Peter Hackworth said there are a significant number of grapegrowers who supply fruit to more than one winery and have to spend a dubious amount of time filling in various spray diaries.

He said a single online interface feeding into multiple spray diary recording requirements would not only reduce the workload on grapegrowers, but reduce the risk of error – both in application and recording.

“One of the issues is there are so many diaries which growers have to complete and there is little commonality between them,” he said.

“The primary objective of the project is to reduce the time required to complete multiple spray diary systems where

vineyards supply to multiple off-takers, while allowing for differences between wineries in terms of chemical uses, rates, withholding periods, etc.

“It is not the intention of this project to replace the existing online services with a new system.”

The WGCSA will commission an IT consultant to assess the feasibility of developing a system. A report on this is expected to be developed by the end of September this year.

As part of the development, the consultant will meet with grapegrowers, spray diary providers and companies that engage with those providers.

Hackworth said many growers still relied on paper spray diaries and that a standardised approach might encourage them to go online.

“The idea is to reduce red tape and time for growers. Eventually we hope to see a single system adopted by all processors,” he said.

The primary objective of the project is to reduce the time required to complete multiple spray diary systems where vineyards supply to multiple off-takers.

Peter Hackworth

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August 2013 – Issue 595

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Grapegrower & Winemaker

33

grapegrowing

National winegrape crush still too high and out of balance WFA to identify growth opportunities for oversupply after 2013 winegrape crush reaches its highest since 2008.

Kellie Arbuckle

AUSTRALIA’S PEAK WINE body is looking at strategies to bring the country’s wine supply into balance by focusing on growth opportunities for wines that make up the oversupply.

The Winemakers’ Federation of Australia will this month release findings from an Expert Review of wine industry dynamics, and steps industry and WFA can take to support recovery of the wine industry.

The release of the review comes after the June release of the latest Vintage Report, which estimates the 2013 total winegrape crush at 1.83 million tonnes.

The figure is 170,000 tonnes or 10% above last year’s estimate of 1.66 million tonnes and the highest since 2008.

While wineries had reported average to below average yields just prior to the crush, WFA say the overall 1.83 figure could be considered a ‘normal vintage’ – unaffected by major seasonal variations or events.

They say the increase can be contributed to an absence of major events such as disease or flooding as well as the availability of sufficient water for irrigation.

At the same time, WFA says this year’s vintage was by no means ‘easy’, with the Bureau of Meteorology reporting the 2013 summer as the hottest on record and one of the driest.

Despite this, reports are that quality is good across most varieties and regions.

WFA chief executive Paul Evans said current production remains too high and unsustainable.

“Following a number of lower vintages, the 2013 crush reminds us that the production potential of the Australian industry remains too high and is not in balance with local and international demand for our wine,” Evans said.

The crush of reds increased to nearly 52% or 946,000 tonnes (an increase of 14% on 2012) while whites fell to 48% or 888,000 tonnes (an increase of 7% on 2012).

The top three red varieties were Shiraz, Cabernet Sauvignon and Merlot – accounting for 86% of the crush – while the top three white varieties were

34 Grapegrower & Winemaker

Chardonnay (45% of the white crush), followed by Sauvignon Blanc and Semillon As for distribution, the warm inland regions accounted for about 61% of the crush at 1.1 million tonnes (13% up on last year) while the cool regions accounted for 39% of the crush at 0.73 million tonnes, an increase of 9%.

Large wineries (those that crush more than 10,000 tonnes per year) accounted for 86% of the crush, whereas small wineries (those that crush under 500 tonnes per year) accounted for just 7%.

Coinciding with the release of the national vintage report was Wine Australia’s Winegrape Purchases Price Dispersion Report, which shows winegrape prices had strengthened by an average of 9%.

Overall, the price paid for red winegrapes increased on average by 13% to $619 per tonne while the price for white winegrapes increased on average by 2% to $388 per tonne.

Murray Valley Winegrowers chief executive Mark McKenzie said on face value 1.83 million tonnes is far too big.

“Whether we have an oversupply problem or not from the 2013 vintage depends on whether wineries begin to build stocks for likely export growth from the lower Australian dollar,” he said.

“The fruit from the 2013 vintage has been taken by wineries, but the effect on the 2014 vintage grape demand is not yet clear.”

WFA president Tony D’Aloisio said the increase in the 2013 crush had not been matched by a lift in demand for Australian wines, but rather was indicative of the market responding to the higher than expected 2013 crush and anticipated inventory levels.

“While the recent decline in the value of the Australian dollar is welcomed and an emerging global shortage may help bulk wine prices in the longer term, the sustained recovery of lost volume in international markets at profitable price points will require a concerted effort from both individual companies and the industry on a number of fronts,” he said. www.winebiz.com.au

The national vintage crush for 2013 is estimated at 1.83 million tonnes.

Evans said the Expert Review will provide measures on what can be done to grow demand, opportunity domestically and overseas, and how industry can support further adjustments to bring the supply base into better balance.

“It’s important we grow international demand for opportunities for our Cand D-grade wines where most of the oversupply is concentrated,” Evans said.

“This may mean promoting the fine wine segment to trigger a halo effect; if we can increase fine wine then we can increase demand for lower-priced wine.

“These are some of the issues that will be considered once the findings of the Expert Review have been released.”

Evans said the findings of the review should inform wineries about the need for proactive decisions.

“Decisions include whether to revisit their cost structures, whether to look at vineyard flexibility and potentially changing the grade of their production, whether to consolidate production assets to whether to exit the industry altogether in the face of falling profits that are ultimately the result of the mismatch,” he said.

Looking for more stories on vintage? Search our Grapegrower & Winemaker article archive at

www.winebiz.com.au/gwm August 2013 – Issue 595

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grapegrowing

Leaf removal and flavonoids: a vigneron's compendium A New Zealand researcher encounters difficulties in prescribing a best management practice for leaf removal, since there are many influencing factors such as trellis type, climate, variety and vine vigour.

And it seems that Cabernet Sauvignon, Grenache, Merlot and Pinot Noir could be vulnerable to over exposure to sunlight.

Russell Moss

Introduction Many vintners have successfully employed leaf plucking on an industrial scale to increase air movement and UV exposure within the canopy environment, which inhibits the proliferation of fungal pathogens. This technique also ensures better spray coverage, and hence increases the efficacy of the growers spray program. Some have also found that incidence of sunburn decreases in fruit where leaf removal occurs around fruit set as the fruit can become acclimated to sun exposure (Price et al. 1995).

Leaf removal also significantly effects mouthfeel and perceived colour.

Flavonoids represent 80-90% of the total phenolic compounds of the grape.

Flavonoids consist of anthocyanins, flavonols and flavan-3-ols (Lemut et al.

2011). These compounds are responsible for wine colour, astringency, bitterness, UV protection of the grape and grape pathogenic resistance.

Anthocyanins are the pigments directly responsible for wine and grape colour. They exist in many forms within a dynamic equilibrium. Other phenolic compounds, mostly catechins and procyanidins, form polymers with free anthocyanins in the must and within the berry itself, which can lead to greater stabilization and perception of wine colour.

Flavan-3-ols are a group of compounds which are particularly relevant to mouthfeel, since they result in the perception of astringency and bitterness.

Flavan-3-ol polymers, like procyanidins (polymers of catechins) form structures that are perceived as astringent and less bitter than the flavan-3-ol monomers.

Flavan-3-ols may also form associations with anthocyanins, which causes greater wine colour stability.

Flavonols are the least abundant of all the flavonoids. Their main sensory impact is their action as copigments with anthocyanins. Physiologically, flavonols act as a sunscreen for the berries (Diago 2012).

36 Grapegrower & Winemaker

Copigmentation is the association of anthocyanins with noncoloured organic compounds, such as flavonols, which leads to the formation of chemical complexes. These complexes can enhance light absorbance (e.g. heightened colour density) and some associations can even shift the hue of the wine colour.

The significant flavonol increase among leaf removal treatments is of importance for the implications this has on wine colour.

The effects of warm versus cool climate leaf removal on anthocyanins The research is seemingly at odds as to the effect of leaf removal upon anthocyanin accumulation. The picture becomes clearer upon separating the effects of opening the canopy. It has been found that only 10% of the total solar radiation is needed for the complete accumulation of anthocyanins (Bergqvist et al. 2001).

Therefore, it stands to reason that total leaf removal around the fruiting zone will not increase anthocyanin concentrations in relation to a canopy that allows dappled sunlight through to the fruit. Another study found that fruit temperatures above 35°C can actually result in a net loss of monomeric skin anthocyanins.

This effect occurs because anthocyanin synthesis is depressed by temperatures above 35°C (Spayd 2002). Further, Bergqvist et al. (2001) found in their warm climate study that the temperature www.winebiz.com.au

of exposed fruit can be 10°C greater than that of shaded fruit. This effect is exacerbated after veraison, as the fruit becomes more efficient at absorbing solar radiation. This heightened temperature was provided as the reason as to why depressed anthocyanin concentrations were found in the leaf removal treatments of several warm climate studies. Higher temperatures that remain below the peak of 35°C may induce greater anthocyanin synthesis. In a cool climate study of leaf removal, it was found that leaf removal resulted in a 10-63% increase in total anthocyanins (Lemut et al. 2011). Leaf removal and anthocyanin accumulation may have differing effects upon which cultivar the practice is being employed.

The effect of leaf removal on flavonols Although flavonol monomers may not contribute to wine colour directly, they can associate with anthocyanins to induce greater perceived colour.

Lemut et al. (2011) applied leaf removal treatments of 5-6 basal leaves at different times in the growing season and found a significant increase in the amount of flavonols within the leaf removed treatments in relation to the control (P<0.05).

The significant flavonol increase among leaf removed treatments is of importance for the implications this has on wine colour. Quercetin has been noted as having the ability to form anthocyanin co-pigments which will increase the colour density and hue of the resulting wine. Therefore, even though one may not affect anthocyanin accumulation through the use of leaf removal, the dramatic increase in flavonols may induce greater copigmentation and therefore perceived wine colour.

The effect of leaf removal on flavan-3-ols A study of leaf removal treatments as applied to Pinot noir in New Zealand found that leaf removal had August 2013 – Issue 595

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grapegrowing a positive correlation with flavan-3-ol concentrations (Kemp et al. 2011). This study evaluated the effect of different timings of fruiting zone leaf removal and the researchers analysed the effect of these treatments on the flavan-3-ols of the resulting wine from this fruit.

Kemp et al. (2011) found that early leaf removal (7 days and 30 days after flowering) induced the highest concentrations of flavan-3-ol monomers.

The researchers found that leaf removal treatments significantly increased the concentration of catechin, epicatechin gallate and epigallocatechin in the resulting wine in relation to the control (P≤0.01). .

Tannins form covalent and noncovalent bonds with proteins and polysaccharides within the berry cells. This has important implications for tannin extractability during the winemaking process. Increased cluster exposure may lessen the impact of those bonds and thereby increase the amount of total extractable tannin in the must environment (Kemp et al. 2011).

The effect of leaf removal upon wine sensory impact Joscelyne et al. (2007) performed a study which attempted to evaluate the sensory impact of leaf removal upon wine colour and mouthfeel upon Cabernet Sauvignon and Shiraz in a hot climate. This study found that the Cabernet Sauvignon wine that was made from shaded fruit resulted in a wine that was perceived as having less astringency, tannin and body (p≥0.05). The Shiraz wine made from shaded fruit was perceived as possessing a more ruby colour than the violet colour of the exposed fruit. The Shiraz wines made from shaded fruit were also perceived as being lighter and of lesser colour density than their expose fruit counterparts (p≥0.05).

The decrease in astringency and wine body found among the treatments of the Joscelyne et al. (2007) study indicates that perhaps the tasters perceived lesser flavan-3-ols among the shaded fruit when compared to the exposed fruit. Further the shift of wine colour from ruby to violet with increased exposure suggests a greater effect of copigmentation with flavonols such as quercetin which can affect this type of hue shift.

Price et al. (1995) conducted a similar trial upon cluster exposure and phenolic profiles. This study involved Pinot noir grown in a cool climate and an informal tasting of the resulting wines was undertaken. Tasters tended to prefer the wine from moderately exposed grapes rather than highly exposed fruit. Tasters described the wines from the highly

38 Grapegrower & Winemaker

exposed fruit as being “harsh.” This may be due to the higher concentrations of phenolic monomers which can be perceived as bitter.

Application Too little light inclusion in the canopy can lead to wines which are of a “green style” and too much light exposure can lead to increased risk of sunburn. The technique in which the grower removes leaves will have a major effect upon fruit quality. Many growers believe in using a “dappled sunlight” approach to leaf removal within the fruiting zone. This technique can prevent heat accumulation as the breeze can move freely through the canopy and sun flecks will appear on the clusters and move throughout the day as the sun’s angle changes. If the grower allows too many leaves in the fruiting zone, shading may decrease air movement and increase air temperature and thereby increase berry temperature which can have a negative impact upon anthocyanin accumulation. The typical leaf removal regime tends to be basal leaves on the morning side of the vine at or after fruit set. The concept behind this strategy is to attain the most successful fruit set possible, while allowing the newly formed berries to acclimate to higher sun exposure early on. By removing leaves on the morning side, the grower is also shading the fruit from the hotter conditions of the afternoon sun, thereby reducing the chance of lower anthocyanin synthesis brought on by higher temperatures.

One can also use row orientation to aid in shielding the fruit from the hottest afternoon sun by positioning rows in relation to the angle of the sun at the hottest time of the day so that the sun is located directly over top of the row (i.e. the canopy shadow is directly under the vine). This may mean a row orientation that is slightly off North-South because the hottest time of the day is usually a couple hours after 12pm. This can help shade the fruit from absorbing solar energy as well as heat energy, thereby increasing cluster temperature and possibly leading to excessive heat and negatively impacting anthocyanin synthesis. Further, using a “dappled sunlight” approach may reduce the occurrence of sunburn, especially in warm and hot climates.

Leaf removal timing and position within the canopy is important. If leaves are removed pre-fruit set, one can significantly reduce yield, as decreased photosynthetic carbohydrate assimilation can induce flower and fruitlet abscission.

This can lead to a more open cluster architecture and greater berry exposure www.winebiz.com.au

which may benefit ones fungal fighting regime, but will reduce yield (Poni et al. 2005). Therefore, a post fruit set leaf removal of basal leaves is ideal for most situations.

A best management practice for leaf removal is impossible to provide because there are many factors which will influence this decision such as trellis type, climate, variety and vine vigour. In regards to variety, Cabernet Sauvignon, Grenache, Merlot and Pinot noir may be cultivars that are especially prone to issues resulting from over exposure. Due to the vast variability in grape farming systems, it would behove the savvy vigneron to employ a leaf removal trial using differing leaf removal severities and timings upon different varieties within their own systems. A trial of this sort should be in place for several years in order to evaluate weather variations from year to year and its effect on leaf removal. It would be advisable to perform this trial in fermentable lots in which the vintners can then undertake sensory and chemical analyses to decide upon the best practice for their particular system.

Russell Moss, Viticultura Consulting, Cromwell, New Zealand. Phone: +64 (0)22 300 6381.

Email: jamesrussell.moss@lincolnuni.ac.nz. The author thanks Dr. Glen Creasy for his keen review of this work.

Works cited

Bergqvist, J., N. Dokoozlian, and N. Ebisuda. 2001.

Sunlight exposure and temperature effects on berry growth and composition of Cabernet Sauvignon and Grenache in central San Joaquin Valley of California.

American Journal of Enology and Viticulture. 52:1-7.

Diago, M., B. Ayestaran, Z. Guadalupe, S. Poni, and J. Tardauila. 2012. Impact of Prebloom and Fruit Set Basal Leaf Removal on the Flavonol and Anthocyanin Composition of Tempranillo Grapes. American Journal of Enology and Viticulture. 63:367-376.

Joscelyne, V., M. Downey, M. Mazza, and S. Bastian.

2007. Partial Shading of Cabernet Sauvignon and Shiraz Vines Altered Wine Color and Mouthfeel Attributes, but Increased Eposure Had Little Impact.

Journal of Agricultural and Food Chemistry. 55:1088810896.

Kemp, B., R. Harrison, and G. Creasy. 2011. Effect of mechanical leaf removal and its timing on flavan-3-ol compositon and concentrations in Vitis vinifera L. cv.

Pinot noir wine. Australian Journal of Grape and Wine Research. 17:270-279.

Lemut, M., K. Trost, P. Sivilotti, and U. Vrhovsek. 2011.

Pinot noir grape colour related pheolics as affected by leaf removal treatments in the Vipava Valley. Journal of Food Composition and Analysis. 24:777-784.

Poni, S., F. Bernizzoni, and G. Briola. 2005. Effects of Early Leaf Removal on Cluster Morphology, Shoot Efficiency and Grape Quality in Two vinifera Cultivars.

VII International Symposium on Grapevine Physiology and Biotechnology (pp. 217-226). Acta Horticulturae .

Price, S., P. Breen, M. Vallado, and B. Watson. 1995.

Cluster sun exposure and quercetin in Pinot noir grapes and wine. American Journal of Enology and Viticulture. 46:187-194.

Spayd, S., J. Tarara, D. Mee, and J. Ferguson. 2002.

Separation of sunlight and temperature effects on the composition of Vitis vinifera cv. Merlot berries. American Journal of Enology and Viticulture. 53:171-182.

August 2013 – Issue 595

NWGIC controlled root environment rhizolysimeter Jason Smith & Bruno Holzapfel

PREVIOUS RESEARCH AT the NWGIC has shown that soil temperature can have a significant influence on whole biomass partitioning and carbohydrate reserve utilization, and that this can occur independently of air temperature.

Changes in leaf gas exchange, leaf water potential and stomatal density suggest that soil temperature may also induce physiological responses that modify the future photosynthetic and water use characteristics of the canopy. Elucidating the underlying physiological mechanisms of these root system responses to the soil environment, and how these in turn influences berry composition and productivity, is important for understanding how management practices and genetic diversity can be best utilized to adapt viticulture to warmer and drier climates.

To meet the objectives of working with

field scale vines but maintaining access to the root system and capacity for accurate water use measurements, a rhizolysimeter facility has been constructed that will enable researchers to study the influence of soil temperature and the root environment on grapevine carbon relations, water use efficiency and berry composition. The system is based around 12 individually trellised weighing lysimeter bins suspended in two groups of six in purposebuilt concrete trenches. A recirculating water heating and cooling system is currently being installed to provide soil temperature control, and mini-rhizotron tubes in each bin will allow fine root growth dynamics to be monitored. Pre-trained 3-year-old vines were transferred to the bins in March 2013, and will be allowed to establish through the 2013/14 season while automated temperature control and data logging system is completed.

When fully operational the performance of the heating and cooling system will allow a soil temperature range of approximately 8-45oC to be spanned, and will have the option to hold the soil within a set temperature range, follow a predetermine program based on prevailing air temperatures, or track the soil temperature of the adjacent vineyards (for example CSU vineyard temperature +/- 5oC). Irrigation will also be controlled, and the capacity to weigh individual bins and measure soil moisture content will also provide the option for irrigation treatments.

Destructive harvests at the end of the study will allow treatment effects on whole vine biomass partitioning and production to be accurately determined.

Jason Smith & Bruno Holzapfel, National Wine and Grape Industry Centre, Charles Sturt University.

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August 2013 â&#x20AC;&#x201C; Issue 595

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Grapegrower & Winemaker

39

grapegrowing

Airborne technology takes spraying to new heights Vineyard spraying from the ground up could soon become a reality.

Kellie Arbuckle

VINEYARD OPERATORS COULD soon be using remotecontrolled helicopters to spray their vines for weeds and disease, thanks to new airborne technology.

Dubbed “the ultimate piece of farm machinery for the 21st century”, the Yamaha RMAX unmanned helicopter is the latest innovation on offer from Yamaha Sky Division Australia.

The helicopter has been specifically designed for the agricultural industry to enable farmers to maintain land and crops remotely, from the air.

Yamaha Sky Division spokesman Mike Johnson said the versatility of the helicopter means it has the potential to be used in viticulture.

“Subject to state laws, the RMAX can be used to spray a herbicide mix when the vines are dormant to prevent weed growth, and to spray fungicides and/or insecticides on actively growing vines as required,” Johnson said.

Weighing in at 99kg for a total length of 3.63m and height of 1.08m, each helicopter has a load capacity of 28kg and runs on a 2-stroke, horizontally opposed 2-cylinder engine. The helicopter has a 16-litre load capacity of ULV (ultra low volume) spray mix. The maximum speed is 20kmh forward and 15kmh backwards.

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Johnson said the main benefits are speed, productivity and safety.

“With a spray bar that could spray two rows at once, the craft can achieve higher coverage speeds than most ground based units,” he said. “It can also fly over gates and fences, does not need to exit each row to turn around and line up again (it flies forward, across and backwards), and it achieves the same job result in 1/6th the time it takes ground-based machinery.”

Because RMAX is airborne, terrain isn’t an issue. Spraying aquatic weeds or uneven ground is all part of the package.

It also removes workplace hazards with hoses, tanks, and soft or muddy ground as well as other machinery within rows and the potential for a person on the ground to suffer spray drift.

Johnson said the helicopter also provided ideal coverage.

Liquids and granules can be dispersed across a 400m range from the operator, covering nearly 1ha in just six minutes.

“The main rotor blades have static inboard flaps as part of their construction which provides about four times as much downforce as regular helicopter blades per area of blade. This design ensures foliage is moved/agitated extensively for the greatest coverage effect,” he said.

A Global Positioning System (GPS) combined with the Yamaha Attitude Control System ensures the RMAX maintains consistent and controlled speeds in all directions, as well as flight stability. This helps provide accurate and even spraying every time RMAX takes off.

While the benefits are vast, the helicopter is not without its limitations.

Each state has its own regulations with regards to chemicals which can be distributed via airborne devices. Regulations aside, the helicopter is able to utilise any APVMA-approved product that has aerial application methods approved on the product label.

At $125,000, and unable to be sold outright in Australia, the helicopter isn’t exactly cheap or easily available.

But Johnson claimed it’s an investment which will provide savings in the longer term.

“Whilst the RMAX costs more per hour than ground based rigs, its benefits across the above areas means it is not only more cost efficient, but it also frees up workers and machinery to complete other tasks around the vineyard, thus increasing overall productivity,” he said.

The helicopters are only available to licensed and qualified franchisees. A Civil Aviation Safety Authority license is required for both the controller/pilot and the business providing the service.

Yamaha’s training school, Skytech Academy, incorporates classroom lessons, practical skill training, a proficiency test, and ongoing safety training and updates, to create first-class RMAX operators. Completing an RMAX operator course takes just three weeks. Operators also require a chemical-handling certificate.

There are currently two businesses operating the helicopter – one in Queensland and one in Canberra.

Yamaha Motor Australia also has two units, predominantly based in NSW, and there are franchisees undertaking training currently in NSW and Victoria.

For more information visit: rmax.yamaha-motor.com.au

www.winebiz.com.au

August 2013 – Issue 595

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grapegrowing

VINE TALK

With the number of calls I have been receiving in regard to choosing the right adjuvant for spraying, I think it’s timely to discuss the different types and uses of adjuvants when spraying herbicides, fungicides or insecticides.

Adjuvants are used in spraying to modify or enhance performance of the active ingredient of a product applied to crops to control pests or diseases.

There is a huge range of commercially available adjuvants on the market, making the decision of which to use quite difficult. Adjuvants can be placed into four broad categories: • Activator adjuvants are used to enhance pesticide performance and can include surfactants, crop oil concentrates, methylated seed oils, fertilizer solutions, penetrants • Spray modifier adjuvants are generally used to affect the physical properties of a spray solutions and include stickers, deposition aids, drift retardants, evaporation aids • Utility modifier adjuvants are used to minimize handling and application problems and include compatibility agents, buffering agents and anti-foams • Utility adjuvants are used in order to reduce application problems and include foam markers and tank cleaners.

Some products have adjuvants added in the formulation of the product (e.g.

SWITCH®). These are used to improve mixing and handling, increase safety and effectiveness of the product and improve distribution over the target.

Other products will require growers to add adjuvants separately into the spray tank at the time of use to improve the performance of the active ingredients.

Some other basic guidelines to follow when using adjuvants in horticulture include • If an adjuvant is required to be added with a crop protection product, the label will recommend the type of adjuvant that should be used.

- e.g. SPRAY.SEED, if the volume of water exceeds 200L/ha, add 200mL Agral or 120mL BS1000 per 100L of additional water • Many adjuvants can have effects other than those for which the product is marketed if they are used incorrectly, e.g. a wetter may also increase penetration of a chemical through the cuticle or it may reduce the droplet size produced by a nozzle at a given pressure giving a greater potential for spray drift to occur, always ensure you use the adjuvant as directed.

• Don’t use adjuvants that enhance penetration through the cuticle of plants with protectant products and contact chemicals designed to work on plant surfaces.

• Only use adjuvants developed for agricultural uses.

• The performance of spray adjuvants added to the tank mix may be affected by adjuvants already added to the product by the manufacturer.

• Always check the chemical label for each product used in a spray solution to determine the following: - If an adjuvant is in fact required; - What adjuvant is recommended by the chemical manufacturer; and - What rate of adjuvant should be used.

SYNGENTA AUSTRALIA’S MOVE to give its ever reliable micronised sulphur fungicide a ‘spruce up’ with a completely new look in 2012 has really ‘hit the mark’ with growers.

According to the company’s solutions development technical lead Scott Mathew, the new Thiovit Jet packaging has been well received.

Thiovit has been one of the world’s most respected broadspectrum fungicides for decades and Mathew said the highly recognisable yellow bags had been around for as long as anyone in the company could remember.

“Supporting a new-look bag in 2012, the Syngenta technical message to growers was simple,” Mathew said.

“Growers needed to know although the bag design might be new, what is inside is the same high quality micronised formulation they have come to rely on to control powdery mildew and mites.

“We saw a trend where some growers started chasing the cheapest products they could get and that led to some very poor quality and inconsistent sulphur products hitting the market.

“Some very large wine grape growers began to experience serious quality issues such as insolubility and contamination with foreign objects in other products.

“The added expense of dealing on farm with the consequences of inferior products has shown to far outweigh any initial cost savings.”

Mathew said, “Research has shown that in addition to optimum particle size and excellent handling properties, Thiovit Jet has outstanding contact, fumigant and residual activity.”

He said a key message for growers for the coming season is that continued use of sulphur in spray programs is important to prevent the development of resistance to newer fungicides.

He reminded growers that Syngenta’s premium sulphur formulation can be applied to wine grapevines from budburst onwards, at rates ranging from 200 to 600g/100L (for dilute spraying).

Growers should use rates at the upper end of the rate range when disease pressure is high or a higher degree of control is required.

Mathew warned crop phytotoxicity might occur when any sulphur product was applied during hot humid conditions. He recommended that growers do not apply any sulphur product – regardless of brand – during the heat of the day.

They should apply rates at the lower end of the range when warm and humid conditions are present at, and immediately after, application.

Thiovit Jet at a glance

All the best when spraying your vines this season.

Scott Mathew Technical Lead, Syngenta scott.mathew@syngenta.com 0428 225 597 For details, please call the Syngenta technical product advice line on 1800 067 108 or visit www.syngenta.com.au 42 Grapegrower & Winemaker

World-leading sulphur enjoys new look

Thiovit Jet in the ‘new look’ packaging remains a user-friendly micronised sulphur formulation that has: • high quality low dust micro granules • excellent dispersability in the spray tank, offering better tank mixing properties (especially important for growers who use lower water volumes) • superior re-dispersability, a good feature if spraying is interrupted for any reason.

www.winebiz.com.au

August 2013 – Issue 595

Support your vines with Syngenta’s proven performers.

Syngenta’s viticulture products are the pick of the bunch.

Featuring smart technology and proven chemistry, the Syngenta viticulture range manages disease and insect damage more effectively, which helps you produce a more successful harvest.

Talk to your local distributor today about Syngenta’s solutions.

For further information please call the Syngenta Technical Product Advice Line on 1800 067 108 or visit our website at www.syngenta.com.au.

The information contained in this document is believed to be accurate. No responsibility is accepted in respect of this information, save those non-excludable conditions implied by any Federal or State legislation or law of a Territory. ® Registered trademark of a Syngenta Group Company. AD13/569.

grapegrowing

Managing botrytis without Filan this season THIS SEASON’S RESTRICTION on the use of boscalid fungicide (Filan) on grapes for export wines reaffirms the importance of integrated management of botrytis in the vineyard, especially in cool, wet, growing regions.

AWRI’s 2013-14 list of fungicides for use in Australian viticulture has changed boscalid use to ‘not recommended for use on grapes destined for export wines’.

To protect Australia’s $1.85 billion (2012) wine exports, the AWRI list satisfies the lowest MRL (maximum residue limits) for any of Australia’s major wine markets. Testing over the previous season was unable to identify a withholding period for boscalid that would meet the MRL requirements of some export markets.

Large wineries and grape purchasers have already informed their growers not to use boscalid. Crop Care research and development coordinator Doug Wilson: “China does not yet have an MRL in place for boscalid, and that is the main concern for the coming season at least. To maintain Australian wine’s clean, green image, AWRI works on zero detection of agrochemicals in wine.”

The disease & its importance A 2010 GWRDC study ranked botrytis and other bunch rots as the secondmost important disease, behind powdery mildew. The economic impact – through increased vineyard costs, yield loss and reduced income – was estimated at $52 million per annum.

It was also considered the most difficult fungal disease to control, particularly if conditions were wet around harvest.

Botrytis risk is highest in thin-skinned varieties with compact bunches in humid canopies carrying high crop loads.

Managing the disease Dr Katherine Evans, senior research fellow at the Tasmanian Institute of Agriculture, said botrytis spores were almost always in the vineyard, infecting grape tissue via wounds and natural openings.

“Capfall – when the cap lifts off the flower, leaving a ring of brown tissue (a natural ‘spore trap’) – is the first opportunity for botrytis infection to establish. The fungus remains in a latent state, potentially resuming growth and colonising the developing berry as it begins to soften.” Dr Evans said key weather factors promoting botrytis development were the interaction between temperature (optimum 18-21°C)

44 Grapegrower & Winemaker

and duration of surface wetness provided by rain, fog, dew or mist.

“Integrated botrytis management aims to manipulate the bunch-zone microclimate for reduced humidity and rapid drying of wet bunches.”

She listed four ‘critical control points’ for managing botrytis.

• reducing spore load – by reducing potential for carryover from one season to the next • reducing flower and fruit infection • limiting the growth of latent infections • limiting botrytis spread.

She added that growers did not always have control over the factors promoting each phenomenon – such as continuous rain. Dr Evans and her co-researchers have been working on a practical tool for predicting botrytis risk, and supporting decisions about fungicide applications; vine canopy management; and planning harvest operations to minimise loss from botrytis.

Data from Tasmanian and Victorian trials have been used to calibrate models developed in New Zealand that quantify botrytis risk in relation to weather, vine factors, and fungicide use. These models form the basis of Botrytis decision support.

While this tool is not yet available in Australia, Dr Evans said canopy management and judicious use of inputs for vine balance will contribute significantly to managing botrytis bunch rot this season.

Using fungicides as part of botrytis management Dr Evans said applying fungicides at key crop stages (paying attention to fungicide resistance management, maximum residue limits and withholding periods) can provide significant additional control when timed well.

“Critical application times for protective fungicides are at 80% capfall and again at pre-bunch closure – the last opportunity for reaching inside the bunch for good coverage.

“If the flowering period is extended, then spray before it rains. Pay attention to spray coverage of the inflorescence.

“If botrytis risk is high, fungicides can also be applied at veraison and pre-harvest to protect susceptible fruit from direct invasion – provided disease severity is still low, and there are no restrictions on the fungicide selected.

“Severe restrictions on lateseason fungicides – because of market www.winebiz.com.au

specifications for low or no fungicide residues in wine – make canopy and bunch-zone management all the more important.”

Alternative fungicides Crop Care’s Doug Wilson said there were alternative fungicides to Filan for botrytis protection on winegrapes grown for export.

“Suitable botrytis fungicides in the Crop Care range are Barrack 720 and Barrack Betterstick (Group M5), Captan (Group M4), Supernova (Group 11), Corvette flowable (Group 2)and Duplex (Group M4+4).”

For these fungicides, the AWRI 201314 recommended WHP for grapes grown for export wine are: • Corvette – apply no later than 7 days before harvest, but consult with winery (for botrytis) • Captan – apply no later than 30 days before harvest (for botrytis, downy mildew, phomopsis, black spot) • Duplex – apply no later than 30 days before harvest (for botrytis, downy mildew, black spot and phomopsis) • Barrack 720 and Barrack Betterstick – apply no later than 80% capfall (for botrytis, downy mildew, blackspot) • Supernova – apply no later than 80% capfall (for botrytis, downy mildew, powdery mildew).

Crop Care has issued 2013-14 recommended strategic spray programs for fungal disease control in cool wet climates and in warm dry climates, taking into account effectiveness against the five main fungal diseases, withholding periods, resistance management, IPM and cost.

Wilson said that on grapes grown for export wine in cool wet regions, the previously recommended use of Filan with Supernova at 5-80% capfall could be replaced with Corvette+Supernova or Barrack Betterstick+Supernova.

“Corvette is a good botrytis product, but as a Group 2 fungicide for resistance management, it can only be used once or twice per season (refer to the label for direction).

“Supernova and other strobilurin fungicides should also be tank mixed with a fungicide registered for the control of powdery mildew as a precaution against powdery mildew resistance.”

CONTACT: Doug Wilson, R&D projects coordinator 03 9282 1427, 0427 806 386, Doug.wilson@au.nufarm.com

August 2013 – Issue 595

Powerful protection from Downy Mildew inside and out.

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Talk to your local distributor today about Syngenta’s solutions.

For further information please call the Syngenta Technical Product Advice Line on 1800 067 108 or visit www.syngenta.com.au. The information contained in this document is believed to be accurate. No responsibility is accepted in respect of this information, save those non-excludable conditions implied by any Federal or State legislation or law of a Territory. ® Registered trademarks of a Syngenta Group Company. ™Trademark of a Syngenta Group Company. AD13/492

grapegrowing

Understanding and unleashing crop potential FERTILISER PROGRAMS WHICH provide crops the right nutrients at the right time are critical to optimise crop production. However, Fertilisers researchers and farmers are increasingly realising optimising crop yield and quality & Nutrition doesn’t end with nutrition. We might sometimes think plants are less complex than animals, but plants are actually incredibly complex organisms.

They have the ability to sense light levels and day/night lengths and temperatures and their growth, health and production is tightly regulated by genes and hormones.

Just as athletes are genetically predisposed to run fast or jump high, plants also have hidden genetic potential. Unlocking it is the focus of current and future crop production research.

In a recent visit to Adelaide, Dr Albert Liptay, vice president, Global Research and Development for Stoller Enterprises, highlighted its increasing research focus on plant biology and products for naturally enhancing the genetic potential of plants.

“We’re trying to understand how the biology of crop plants is regulated because that impacts on everything – productivity, quality, disease suppression, tolerance to adverse weather conditions and fertiliser and water use efficiency,” said Dr Liptay.

“Plants have enormous capability in their genes. We’re not introducing anything, we’re developing products to help plants express the capability that’s already there – their natural responses to heat, cold, wind, drought, disease and so on.”

Stoller is also investing in research to understand the

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Zinc Deficiency

Mang Deficiency

46 Grapegrower & Winemaker

Iron Deficiency

Magnesium Deficiency

From left are: Domenic Cavallaro Australian tech manager, Dr Albert Liptay Stoller Group international tech director and Richard Emery Australia GM.

hormone and energy balances within crop plants.

“More than any other company, we understand hormone balances and their impact on crop productivity,” he said.

“We have developed great examples of how plant biology and hormone balance can be manipulated to help plants cope better with stress – these will soon be available in Australia.”

One such product is designed to drive lateral plant roots deeper. Small lateral roots produce plant hormones which tell the plant what conditions are like. If these are deeper in the soil then environmental conditions are less variable.

“If most of those lateral roots are close to the surface then they’re more susceptible to fluctuations in temperature and water availability,” Dr Liptay said.

“That means the hormone signals are mixed and confusing and the plant will think it’s in trouble and only set minimal seed or fruit.”

Driving those roots deeper means they are in a more stable and evenly-regulated environment.

“When the lateral roots are in a stable environment the hormonal messages going to the top of the plant tell it that it’s strong, it can handle it, no matter what the weather is,” Dr Liptay said.

“It results in huge differences in production because roots and top growth are healthy and strong right to the end.”

The energy balance of plants is another key area of research impacting significantly on crop yield, productivity and quality.

“We’re also beginning to understand at what stage of crop growth we should create more energy, what stage we should put more energy into storage and how to distribute that energy over the whole plant,” Dr Liptay said.

“Understanding plant biology is key to understanding energy balance. We’ve developed products designed to send the energy to where the plant needs it at a particular time, whether it’s the fruit or the whole plant.”

During his visit to Adelaide, Dr Liptay said he greatly admired the resilience and expertise of Australian growers and their constant thirst for knowledge.

“When I bring new concepts or new ideas these guys are all ears. But to be honest, often I learn more from them than they learn from me,” Dr Liptay said.

Stoller’s scientific approach to sustainable agriculture is firmly based in results proven in the field – results growers can trust.

“Unless you see it in the field, it’s not a reality. We run field trials and lab studies all over the world,” Dr Liptay said.

“We understand the science behind our products and programs and we make sure our customers do too.”

www.winebiz.com.au

August 2013 – Issue 595

grapegrowing

Angove searches for environmentally acceptable products for its organic vineyard Andrew Mole

LAST YEAR ANGOVE vit icultu rist Nick Bakkum used 2500 WoodShield posts Training & as replacements in Trellising the company’s 66ha cer t if ied or ga n ic vineyard. Bakkum said they needed the plastic-coated posts because their certification said treated pine posts were a no-no. And he is about to install almost 70,000 of the posts across 90ha of new plantings – most in the Riverland but a few hectares at McLaren Vale as well. These are redevelopment projects, removing old plantings and trellis and replacing with new.

“We were approached by WoodShield to trial their posts and were happy to have a look at them,” Bakkum said.

“They were easy to put in – we sink them about 600mm – but best of all they did not snap,” he said.

“I reckon across the 2500 posts we lost about 15 or 20. If we had been working with standard pine posts that figure would have been at least 200 and probably more.”

Bakkum said he was also pleased with the occupational health and safety benefits with the new posts.

“They are lighter to work with, easier to use and quicker to work with and there are no splinter issues,” he said.

While the new posts cost more, Bakkum said that was more than offset by their better performance and fewer breaks as well as the OH&S upside.

“We are running two-wire vertical

I reckon across the 2500 posts we lost about 15 or 20. If we had been working with standard pine posts that figure would have been at least 200 and probably more Angove viticulturist Nick Bakkum

The WoodShield posts installed at Angove vineyard last year have been a great success.

Advantages of WoodShield

The 100 year post The post that does not rust or rot!

• Shock absorbing • Non-toxic • Compatible with organic certification • OH&S friendly • Rot-free

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48 Grapegrower & Winemaker

• Ease of handling • Minimal installation losses

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www.winebiz.com.au

August 2013 – Issue 595

The poly sheath flexes and expands and absorbs most of the shock of the post knocking process and there is no evidence of damage to the top plate of the post.

Nick Bakkum trellises and since the first WoodShield went in last April/May, we have run two barrel pruners through the area without any problems and harvest went just as smoothly,” Bakkum added.

“The other thing about the traditional treated post is they simply are not as good as they used to be, say 20 or 30 years ago.

“They tend to rot too quickly at ground level and are vulnerable to any machine pass, meaning more maintenance work.

“Once when you put those posts in you counted on them being good for 15-20 years. Now it would be down to five or six.

“WoodShield claim these new posts will be good for 20 years – but I would be more than happy if we got 15 years out of

An environmentally friendly solution was needed for the Angove vineyard and WoodShield was the post of choice.

them.” The new plantings will be normal vines, not organic, and as Angove have deep-ripped the blocks Bakkum said the WoodShields will go in even faster.

When the first posts went in, Bakkum said at the time Angove’s vineyard

contractor was just as impressed as he was.

“The polysheath flexes and expands and absorbs most of the shock of the post-knocking process and there is no evidence of damage to the top plate of the post,” he reported.

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GRO 2013 winetitle 1211.indd August – Issue 595 3

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11:24 AM Grapegrower14/12/11 & Winemaker 49

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Trellis fasteners – can you afford not to go pneumatic?

Tristan Badger

AS MANUFACTURERS OF the popular Tuckaway Staple steel trellis clip, we field many calls from growers looking for cost-effective trellis wire support. Not only do they want a long-lasting fastener to make their investment worthwhile, but also rapid installation to minimise installation cost.

The low-tech approach often appears cheapest – whack it in with a hammer.

Everyone has a hammer, and in Tuckaway’s case, the configuration of the Tuckaway Staple requires a hand driver tool which prevents hammered fingers and ensures consistent optimal installations.

So you’ve got a hammer; you just need a hand driver tool to install Tuckaway Staples, right? Not so fast – literally!

Hand tools are fine for small installations and touch-up jobs, and a large crew armed with hammers will get a big job done, but at what speed (and

therefore cost)?

If time and cost are important factors, consider a mechanised approach: Tuckaway’s pneumatic driver does the same job, but with compressed air doing all the hard work – in a fraction of the time.

Isn’t that expensive? Not really. A complete driver kit with everything you need to plug into the end of an air hose costs a couple of hundred dollars or so – about four times the cost of the hand tool. You only need a very modest-sized air compressor, and can run several units at once. Tuckaway offers spare parts for, and servicing of, the rugged pneumatic units. And there’s an optional tool head to suit standard barbed fencing staples too.

When you consider speed of installation – rates of up to 3000 staples per day per person – the pneumatic driver pays for itself very quickly, and

Fast facts.

• The all-steel Tuckaway trellising staple allows the wire to be removed from the post • Installed using hand tool and hammer, or pneumatic gun • Offers strength, ease of installation and long life • Ideal option for versatile vineyard trellising

you have to ask yourself if it’s still worth trying to keep costs down by sticking with the ol’ hammer.

For more information call Tristan Badger, manager, Tuckaway Engineering, 1300 558 361 info@tuckaway.com.au or see www.tuckaway.com.au.

When you consider speed of installation – rates of up to 3,000 staples per day per person – the pneumatic driver pays for itself very quickly.

Tristan Badger, Tuckaway

The hammer is great but power tools prevent application injuries.

www.tuckaway.com.au August 2013 – Issue 595

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Grapegrower & Winemaker

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grapegrowing

Gregoire ‘best fit’ for Clare Valley vineyards taylors Wines Vineyard Manager Colin Hinze said the company decided to stay with the Gregoire Tractors brand of harvesters after extensive research of available brands.

“We’d been using a Gregoire G66 tow behind with good results since 2006 so when we wanted to replace our Korvan self-propelled harvester we were keen to check out the Gregoire range.

“At the end of the 2012 vintage, we went to several vineyards in the Adelaide Hills and the Barossa region to look at various brands of harvesters and see how they were working and what the operators thought of them.

“We decided Gregoire was the best fit for us. The harvesters perform well, the price was right and we liked how much you get for what you pay.

“Gregoire has a long history of technical innovation and there are advantages in staying with the same manufacturer. We’ve had good support from Gregoire importers, PFG Australia, and our local Gregoire dealers, WSB Distributors in Clare,” he said.

Taylors Wines has 500ha under vine and produces approximately 3000 tonnes a year on sprawl and VSP trellises.

The company’s philosophy is to always respect the fruit, applying best practice principles and favouring the use of the most innovative techniques available.

Its new Gregoire G2 tow behind harvester is the first of its kind in Australia.

Technological improvements with this model include CANbus network technology connecting sensors and control devices, providing superior electronics with far less cabling.

Gregoire France specially redesigned the Taylors Wines G2 harvester with

a single bin and arm instead of two bins. It has two bottom-cleaning fans and vertical extractors which remove leaves before they come into contact with the grapes, avoiding juice loss. Two top-cleaning fans on 500mm conveyors provide maximum cleaning efficiency.

“From the operator’s point of view, the most noticeable technical improvements are in the ergonomics,” Hinze said. “Instead of switches and levers, everything is joystick controlled and this has certainly improved operator confidence and safety, as well as delivering efficiency gains for us.”

Hinze said the G2 harvester was delivered from France in February in time to complete 80 per cent of the 2013 harvest and they are pleased with the machine’s performance and the clean, gentle pick.

“The G2 is a nimble and versatile machine. Shorter and lighter than the

G66, it has better capacity for turning and manoeuvring on hillsides and angled headlands. It is a good harvester for typical Clare Valley fruiting conditions.

“Our winery here is in the middle of the vineyards and with the Gregoire we can have the more delicate fruit in the press within 10 minutes of the harvest.

It works well for us to machine pick and process rapidly.

“We’re very happy with the way the G2 is working. We plan to look into onboard de-stemming technology next.

“It makes good sense to research all available brands and new developments but if Gregoire continues to provide this kind of practical and innovative technology, we won’t need to go elsewhere,” he said.

For more information on Gregoire harvesters, visit www.gregoireaustralasia.com.

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August 2013 – Issue 595

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grapegrowing – tractor roundtable

Essential vineyard equipment is kept busy from season to season Grahame Whyte

Participants: David Chadwick, vineyards manager, Cape Mentelle Vineyards, Western Australia Gerry Rotman, viticulturist & vineyard manager, Ata Rangi Vineyard, Martinborough, New Zealand Frank Digiorgio, viticulturist, Digiorgio Family Wines (formerly Rouge Homme) Coonawarra, South Australia.

What machinery do you use in the vineyard?

We only use it on our second-tier vines.

On the good stuff we do by hand. It’s a fun job you don’t need to be a Rhodes scholar to do it.

DIGIORGIO: John Deere, though we do have Same, and Case as well among our dozen tractors. Predominantly we’ve got John Deere tractors.

For fungicide units we use GreenTech, and with harvesters we use Nairn and Gregoire.

In pruning equipment we’ve got a bit of variety – we’ve got Pellenc barrel pruners, Spagnolo Engineering pruners and trimmers, we’ve got Ledgard and we’ve got purpose-built saw machines for winter pruning as well, made by a local engineering firm. We have all of our own trucks, prime movers and forklifts and then in terms of getting fruit in from the vineyard into the winery, we do at all ourselves. The only work we contract out, Gerry Rotman, right, with his 2IC and tractor operator, Laddi Singh.

CHADWICK: Tractors – John Deere; ATV – Kawasaki Diesel Mule; pruners/ trimmers – Collard; mulchers – Berti; slashers – Chris Grow; undervine mowers – Fischer; fungicide units – Croplands, Quantum mist; recycle spray unit FMR spray pro.

ROTMAN: We’ve got a John Deere 5083, that’s an open cab. And we’ve also got a Landini which is full cab and a little baby Kubota as well.

We’ve got a contractor who does most of our spraying. He generally uses his tractors with our sprayers – it’s all set up that way. He has John Deere as well, the same as ours.

We’ve got a leaf plucker and a Pellenc vine trimmer. We have also got a Berti undervine mower that we need to tow.

We’ve had the leaf plucker for two years.

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August 2013 – Issue 595

David Chadwick.

of old and new technology and we continue to upgrade the machinery in the winery as well, just to make our winemaking more efficient.

How effective are these machines in doing daily vineyard tasks?

generally, is to do with pruning – the rest of it we do ourselves.

We bring in fruit and do contract winemaking for other growers. We purchase some small parcels of fruit as well. This year we crushed about 4500 tonnes. We’ve had the old Rouge Homme winery for just over 11 years now, it has a great blend

CHADWICK: We have a long history with John Deere tractors and our experience with the current 5525 and 509RN models shows they are very reliable and well suited to our vineyard operational requirements.

We change over our tractors every six years or 4000-5000 hours to ensure we are keeping up with the latest emission standards. Tractors are well-appointed with good vision.

Operator comfort including ease of operation are key factors in our choice to continue with John Deere and maintain continuity across our fleet.

The Kawasaki Mule is a great little ATV vehicle and the very efficient and reliable diesel motor is extremely hardworking. They may not be the cheapest ATV on the market, but they have certainly proven their worth in our daily operation, with improved reliability, safety and

comfort, including the option of 4x4 when things get a little tough in the paddocks.

Collard pruners and trimmers are well constructed and provide the operator with simple and efficient operation. These trimmers are particularly effective at dealing with heavy canopies and we achieve very good ground speed without compromising quality of trim.

Berti mulchers are extremely strong and well build and I have used them in vineyards for over 15 years. We sweep and mulch our winter prunings and these machines provide us the opportunity to return this organic material quickly to our soils. The ability to change out the hammers to grass flails also provides additional flexibility then used as grass mowers for our cover crop management.

Chris Grow mowers have been around for many years and continue to be our mower of choice for both vineyard and property maintenance.

Robust and strong with the options to side throw material undervine for additional mulch material.

Fischer undervine mower/ slashers have proven themselves as

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Grapegrower & Winemaker

55

grapegrowing an efficient way manage our undervine grasses and weeds. They require a little more maintenance due to the belt-driven mowers, but the benefits are worth the effort. They provide the additional advantage of cleaning up our green trimmings from undervine and midrow after our final trim prior to bird net application.

Croplands Quantum Mist fungicide units have great flexibility when it comes to operational set up with the ability to adjust the air speed enabling good air calibration and delivery of fungicide to where it counts on developing canopies.

Low PTO horsepower requirements due to hydraulic fan operation provides good fuel economy leaving plenty of power in reserve to deal with vineyard terrain.

FMR Spray Pro recycle fungicide units are a recent addition to our equipment range. We are experiencing excellent coverage results using increased water rates, these machines provide up to 80% spray recovery in the early part of the growing season, our recent experience provided an average of 40% recovery for the completed spray season. Strong construction and simple operation are a big positive as well. We will also increase our range of spray operations at reduced costs, as this machine is used for mite and snail control early season.

ROTMAN: We do have mowing equipment, we’ve just bought a Field Master mower mulcher which does both jobs, a rotary one – it’s excellent. We got it because our new plantings have 2m wide rows – it hasn’t got belts on the side like most mulchers have. We go from 3.1 down to 2m rows.

And we have a conventional flail mulcher, an Italian one.

One other machine we’ve got is an Australian net machine, a Netwiz – it’s very good. Other than that everything is done by hand. We’ve got gear to suit.

Being organic now, we have to do two passes with the mowers, because it’s not wide enough for the wide rows. Going to organic the only thing we don’t use any longer is an undervine sprayer. We can’t do any undervine spraying except with the new plantings which we do with the knapsack. Whereas before you were spraying 2-3 times a year. Other than that everything is basically the same. We were basically organic, right up to that point, the grass spraying was the only thing that wasn’t organic but now we’ve gone the whole hog.

To be effective, we’ve got to be variable because we got such a different load of canopy and row widths, we’ve got to swap one machine with another. Fortunately

56 Grapegrower & Winemaker

Frank Digiorgio.

there is no variation in terrain, it’s all pretty flat.

DIGIORGIO: I think over the years we have accumulated the sort of equipment we need to do our work as efficiently as we can, with little or no downtime, basically.

We’ve got one vineyard which is on 2.5m spacings, which proves to be a bit of a challenge compared to 2.75 to 3m row spacings.

We’ve got one vineyard which is on 2.5m spacings, which proves to be a bit of a challenge compared to 2.75 to 3m row spacings. We’ve got a couple of different tractors that we use there on the narrow rows. We tend to be looking at the smaller 4WD drive machines, or even 2WD machines for that purpose.

In terms of vineyard machinery, I don’t think there’s any need for anything specific to the Coonawarra, compared with other regions.

The vineyards, generally speaking, are very well set up. The main vineyard around the winery is probably the second oldest in the Coonawarra. Most of the other vineyards were established in the www.winebiz.com.au

1990s and our Lucindale vineyard, about 65 km north-west of Coonawarra, was established in the 80s and 90s.

We set that up ourselves and it’s on 3m spacings. We simply started with a greenfield site in the late 80s, in such a way that in the early stages we were able to use some of our own farming equipment – until we grew to the level where we could start to look at specialised machinery for the particular task.

The original vineyard was Rouge Homme. The original plantings were a bit of a challenge because of the trellising system and the age of the vines and how they were originally established. It’s very much in line with old, established vineyards. the bent trunks in these vineyards proved to be a challenge with modern machinery, but we hope over the next few years to be able to straighten them out.

When we do the mechanical pruning we obviously can’t get as close as we would like to, but we do basically give it a pre-prune with machinery and then come in afterwards by hand. And the remainder of vineyards is all done by machine, and then we have blocks where we mostly do a detailed hand cleanup, while there are obviously certain blocks where we can manage to get through after the saws and do a quick clean-up.

We’ve got the barrel pruners as well as the saw machines that are all right for getting into the old wood. It’s a huge task.

We generally have about three teams of pruners. We have a group of ladies from Lucindale who do the detailed work there and we have a couple of different contractors who provide a labour force, some of which we’ve been using for the last seven or eight years, a regular crew August 2013 – Issue 595

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grapegrowing that know what our expectations are in terms of what we are trying to achieve with pruning. We would never be able to do that with just a local labour force. We are flat-out pruning today, we usually start the second week of June and aim to be finished by the end of August – that’s our challenge every year.

Sometimes we get there and sometimes we are a week or 10 days into September. You’ve got to be done, ideally, by the end of August. It depends on the season, too. If you’re getting plenty of rain it’s OK, but if you get an extra week of sunshine it’s amazing how the buds get pretty woolly by the end of August.

What are the key factors in machinery maintenance?

CHADWICK: Daily inspection and maintenance would be the key factors to keeping our plant an equipment in the best working order.

Cleaning, greasing and inspection at the end of the working day to ensure that problems are identified early, ongoing preventative maintenance, thus reducing the need for expensive major repairs due to excessive wear.

Good support from our local dealers and regular periodic servicing across all machinery all add up to productive and efficient operations with minimal downtime due to maintenance issues.

ROTMAN: I would have to say the new mower we got is a godsend because it doesn’t have belts – with the other one you get long grass that would quite often chew belts or cut your speed down, so gear driven is certainly much better.

Plus the regular servicing which we do ourselves, usually wet day jobs, keeping blades sharp.

DIGIORGIO: We’ve got our own workshops and so forth.

We’ve got three different people who we contract to come in and do different types of maintenance, depending on what

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machinery it is. We have different service technicians to come in to do the grape harvesters, general maintenance on machinery and motor vehicles, engineering guys that come in.

We’ve got all our own equipment and tools, so they can basically rock up and have full use of our workshop and really be able to do just about anything on site.

What is your favourite piece of equipment?

CHADWICK: My first experience with Collard was a vine trimmer/hedger which was purchased six years ago and we have never looked at another similar machine since. Trimmers need to be well set up, but there is no compromise when it comes to the quality and efficiency of this machine. We have a second collard unit which we attach to the front of our Braud harvester and it’s a dream to operate.

ROTMAN: The new Field Master mower is absolutely fantastic. We have had it for two years.

DIGIORGIO: In terms of favourite one that’s an interesting one. Probably one of the most reliable machines I’ve had is our grape harvester, the Gregoire that we bought brand new.

It’s probably been one of the most reliable machines that I’ve had; similarly with our tractors, with John Deere - they are very reliable. I’ve got one Gregoire tow machine that I’ve had for about 10 years, since brand new. It’s very versatile and it’s been an extremely reliable machine. We dedicate that one to our Lucindale vineyard and we’ve got two Nairn machines that we use at Coonawarra. The beauty of the Nairn machines is that they are a one-operator machine, unlike the modern selfpropelled machines where you almost have to have an observer, whereas the Nairn is pretty much a one-operator machine.

What vineyard equipment have you purchased in the past year?

CHADWICK: The FMR Spray Pro fungicide unit has been a welcomed addition to our fleet and continues to impress with performance and reliability. An additional advantage with this machine is the hydraulically driven pumps and tangential fans which reduce hazard exposure to operator as we no longer deal with a PTO-driven implement.

ROTMAN: None.

DIGIORGIO: We have bought a barrel pruner and a couple of tractors. We try and update equipment reasonably regularly.

What machinery or implements would you most like to buy?

CHADWICK: Let’s call it the wish list, but we are currently investigating a multi-function telehandler to cover a range of operations across the growing season. We invest strongly in composting grape marc, so we require the ability to move this material around during this process. The advantage of having this machine function as an all-terrain fork lift is a fantastic benefit at our remote vineyard locations during harvest. Add to this application of soil amelioration products and moving nets around and we find we will keep this machine working throughout the growing season and across our three vineyard sites totalling 165ha.

ROTMAN: I would like to get an undervine mower. Since we stopped spraying there is quite a lot of competition with grass coming up under the vines. Our Berti machine is quite slow. I would like the Deer Tech – it’s hydraulically driven and has two mowing heads and it can mow at about 6 to 8km/h, it goes in front of the tractor and does quite a good job. That’s what I want.

DIGIORGIO: Probably our next purchase will be a barrel pruner incorporating saws, that will be something we will look at very seriously for next season.

www.winebiz.com.au

August 2013 – Issue 595

winemaking Pyrenees winemaker seeks varietal character Grahame Whyte

MICHAEL UNWIN, WINEMAKER from Michael Unwin Wines, was raised in New Zealand and studied horticulture at Lincoln University.

During his overseas experience, he jumped off a yacht going from Greece to France and rode around France for several thousand kms, stole a few grapes and had the opportunity to stay at a chateaux in the Medoc.

An invitation to pick grapes in the Champagne region led Unwin on his journey to winemaking over the next 27 years. Mike ended up driving the tractor and loading the press, working for that winery for three years before returning to New Zealand to work in the industry and do postgraduate studies.

Then it was off to Australia to work for Hardys and Best Wines at Great Western.

“Then we started our own business in the year 2000,” Unwin said.

“I was always going to be self employed but I guess it took a long time.

Winemaking takes a long time to learn – well, it did for me anyway.”

Pyrenees, Grampians and Henty The right location was also very important and central Victoria was chosen for its viticultural potential.

Unwin said the Pyrenees, Grampians and Henty regions offer world-class opportunities, along with many other areas in Australia.

“I don’t rank them above, that would be presumptuous, but there is a lack of competition here because we are away from the major metropolitan areas.

“It hasn’t got the pressure that you have in the Hunter, Yarra Valley, Mornington, Bellarine, Barrossa, etc have.

“It’s more like the Clare, really, where you’re on the edge of nothing. If you are prepared to go another three kms out the road nobody else wants the land apart from growing merinos.

“The Pyrenees, Grampians and Henty regions are not well known at all. The Grampians and Pyrenees separated themselves and I think they should just be one area – I don’t think there would be any disadvantage if they were just

one area. I find them indistinguishable, really.”

Unwin doesn’t have any vineyards of his own.

“It’s all bought. I suppose the core of it is contract, though there’s no contract.

Every year we get our fruit from the same vines, from the same people.”

How did Unwin find the quality fruit needed? In 2000 it was very hard because the big companies had everything sewn up and they wanted every grape.

But a few years later they started abandoning the growers.

“I went from not being able to find Shiraz one year, to three years later they were trying to offload everything they could. It has changed.

Oak and tanks “I am completely devoted to the Flextank – these oxygen permeable tanks have the same oxygen permeability as a barrel.

“You can buy them anywhere between 10 and 30 mg of oxygen per litre per year, so around 17 to 18 mg/L per year is like a

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August 2013 – Issue 595

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Grapegrower & Winemaker

59

winemaking

Mike Unwin at his Beaufort winery.

2-year-old barrique, for example.

“So that’s what my wine is made and matured in – I have no stainless steel tanks and virtually no barrels.”

And the reason?

“The Flextank makes good wine,” Unwin said.

“It lends itself very nicely to using oak adjuncts – staves etc, and for highquality wine there are now very good staves to be had.

“However, personally I have found that because I am working with six or seven different varieties, I tend not to use oak because you want the varieties to differentiate themselves. I don’t want to have seven different styles of oak and I just got out of the habit of using oak - I simply forget to do it.”

Does the Flextank allow the true fruit characters of the variety to come through?

“Absolutely – on-board at the moment we’ve got Barbera, Sangiovese, Petit Verdot, Durif, Cabernet Sauvignon, Shiraz, Riesling, Chardonnay, Pinot Gris.

It’s too many varieties to be sensible, but they’re great varieties.

“Just looking at those reds, which are essentially are being made the same way, you want to be able to distinguish them.

“Part of the joy of winemaking and part of the fun for our customers is seeing those varieties show their own true character.

“It wasn’t really planned, but oak is just fairly low on the priorities.”

There are some barrels at the winery that are used for contract clients, but no new oak is coming in. From a strong focus on contract winemaking in the early years, Michael Unwin Wines now concentrates on making its own labels.

Unwin said he has grown as the Flextank technology has grown and he has known Peter Steer and Tony Flecknoe from the early days of Flextank.

Some of the earliest prototypes can be found in the winery and Unwin played a role in the development of Flextank.

“I was actually co-inventor with Tony Flecknoe, so we held the patent, which is now held by Flextank.”

Unwin is now a director of Flextank but is not involved in the day-to-day operations.

“The company is now big – its international. But it’s enough for me to run my own little business.

“The Flextank enables you to let wines mature nicely, it’s very practical, very easy to look after and you can move them around very easily around your winery.

“And they are inert, so it’s only if you want to that you add oak. You don’t have to have an influence if you don’t want to.

“You can hold a wine back – you are not forced to bottle, just because you need the barrels for the next vintage and you are not forced to bottle just because the wine is going to over-age. You just put it in tanks with a lower oxygen permeability, and that works well.”

In using these easy to clean tanks, Unwin has also avoided that scourge of Australian wineries – Brettanomyces.

Current vintage

Flextank in the winery

“It was a beautiful vintage. It was very small and we had a surprisingly large amount of frost damage, so some quite low crops after spring frosts. That was a little bit disappointing, to end up with the low yields.

“In our very premium, because of the dry and the frost, we ended up down as

60 Grapegrower & Winemaker

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much as 50% – I didn’t expect that much of an impact.

“But those are small vineyards, I am not out there doing berry weights and all that stuff. I’m not doing it for somebody else, so we can go with the flow. We’re not making for export – it’s all domestic.

Key markets are close to home all within Victoria, all within Western Victoria and a bit to Melbourne – it’s a market we know. It is a specialisation, I am a winemaker, not a sales person, so I have to keep things very well defined.

Outlook “At the Outlook conference in Melbourne last October there was a lot of optimism about the increase in interest in Australian family businesses, family wineries.

“We’re hanging on that, we’re hoping it’s true. Even though we don’t export wines, we’re still in there. I still keep an eye on the exchange rate and lament the fact that the resources boom is dropping.

Every time a large company doesn’t send three containers overseas, it is back here meddling with my customers. Ultimately, our typical customers really enjoy knowing where their wine comes from.

They know who’s made it and the scale it’s made at – they almost kick themselves when they get a call from a very clever wine marketing company and they end up buying another couple of cases of wine over the phone because it was a very good deal.

“But that’s all good competition – it keeps us sharp.”

August 2013 – Issue 595

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Take our fine driver cabs; ergonomically designed with the driver in mind, our cabins are full of features that increase driver comfort and enhance productivity. And as for an excellent body, Yale® forklifts are constructed for optimum power and stability with components designed to eliminate the possibility of any contamination in storage environments.

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winemaking

Industry mourns loss of Barossa Baron Kellie Arbuckle

FRIENDS, FAMILY, PAST colleagues and acquaintances gathered in the Barossa last month to commemorate the life of winemaking legend Peter Lehmann, who died in June aged 82.

Known as The Baron of the Barossa, Lehmann suffered from kidney disease and died in hospital on 28 June in Adelaide with his wife, Margaret, by his side.

Peter was born in the Barossa village of Angaston in 1930, the fifth generation of one of Barossa’s pioneering families.

He was only 14 when his father died, and the impact was great. He wanted to leave school and, with his mother’s support and community connections, he secured a role as apprentice winemaker at Yalumba in 1947.

In 1959, Peter was offered the position of winemaker/manager at Saltram Wines. Over the next 20 years, he forged relationships with some of the best grapegrowers in the region, and cemented Saltram’s name as a key player

in the red wine boom.

In 1978, the directors instructed him to stop buying fruit, forcing him to renege on the deals he had established with the growers. Knowing that livelihoods were at stake, Peter said no, effectively putting his own on the line as well.

With that, he mounted a ‘rescue operation’ for the growers, raised capital to buy their fruit, processed it at Saltram and then sold it to other wineries.

In 1979, Saltram was sold, and the new owners put a halt to the operation.

With more than 60 family growers facing ruin, Peter took the rescue mission one step further and resigned. With Margaret by his side, Peter enlisted collaborators to build a winery for the growers, which in only three decades has become one of the most respected brands in the wine world.

Son Doug Lehmann worked with Peter for more than 20 years, establishing Peter Lehmann Wines.

He says his father will be remembered

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For more information: www.ausvat.com.au Edward Hodges 0418 104 015 August 2013 – Issue 595

for his loyalty.

“He was fiercely loyal to the Barossa and the growers,” Doug said.

“His ‘gamble’ – starting an independent winery as a lifeline for the growers – ensured the futures of more than 100 families were secured.”

Although retiring officially in 2002, the Peter Lehmann brand became a global success, and put Barossa on the world stage.

His contribution to the industry as a whole was acknowledged in 2009 with an International Wine Challenge Lifetime Achievement Award.

According to Doug, Peter didn’t want a funeral or a memorial service. “He was humble and didn’t want a lot of fuss,” he said.

“He had a strong personality, he knew a lot of people and the old story you get respect by giving it, and he was good at that too.

“He was well loved within the industry and he’ll be missed.

He had a lot to contribute and a vast experience in wine industry that you can only achieve by doing it.

“As we lose these old guys it’s a bit of history gone and they’re not making many like that anymore. Real characters. He certainly was one of them.”

Peter Lehmann is survived by wife Margaret, sons Doug, David, and Philip, and daughter Libby.

Grapegrower & Winemaker sought quotes from several growers who had worked with Peter Lehmann. Here’s what they had to say: “He always had time for the growers and really wanted them to be part of, and share in, the success of Peter Lehmann Wines.”

– William Hurn “PL gave us some land to manage, which we did. As grape prices kept going up, he said “If I knew that was going to happen I’d never have bloody given it to you.” It was a handshake deal, and he never let us down. He was honest.”

Kevin Rohrlach “A man of his word, and a gentleman. He was loved by the growers. He was a friend of everybody, and will be sadly missed” Jim Mader “My father and grandfather were growers with PL when he was at Saltram, and when things were not looking good, he was prepared to give the industry a go when no one would. I had only left school when he started the winery, and helped deliver grapes. PL was at the weighbridge and made everyone feel good.

When Dad died, I didn’t know what to do, but PL told me to stick with it. So I did. During vintage, when we were handpicking, there would be a line up of trucks on a Friday afternoon a mile long waiting to be weighed. Everyone rocked up at once. We were sometimes there till 10pm, but there was always food and drinks and stories. PL made it feel like an impromptu gathering of friends.”

Ralph Schrapel “I always found him much more than a man of business.

He could get on with everybody, and treated everybody the same. The weighbridge at vintage was a barrel of laughs, really great fun. He was always talking bullshit, which was greatly appreciated. It took your mind off the drudgery of the job. Going to the weighbridge was work, but PL made it a great way to relax and wind down.”

Kris Boehm August 2013 – Issue 595

www.winebiz.com.au

Grapegrower & Winemaker

63

winemaking

Tartrate stabilisation mannoprotein available FOLLOWING THE SUCCESS of Claristar on white and rosé wines, the mannoprotein for tartrate stabilisation is now available for red wines.

Oenobrands is extending Claristar, its mannoprotein application for still wine tartrate stabilisation, to all colors.

Initially for white and rosé wines, Claristar is now available for red wine stabilisation.

Marketed since 2007, Claristar prevents the formation of potassium bitartrate crystal nuclei. This application is entirely soluble and has already proved its efficiency in tartrate stabilisation on whites and rosés thanks to its specific mannoprotein formula which has the highest tartaric stability index (TSI) among the large number of mannoproteins naturally present in yeast and wines.

During the past three years, Oenobrands has carried out a number of application tests on multiple batches of red wines in collaboration with Enolab,

the Italian analysis laboratory run by Dario Montagnani in Tuscany.

These high volume operations have demonstrated the mannoprotein contained in Claristar stabilises red wines just as sustainably as white and rosé wines, with no risk of the haze associated with polyphenols.

Thanks to these years devoted to development and validation, an analytical reference method has been set up to determine the level of tartaric instability in red wines as well as white and rosé wines, and to determine the dosage of mannoproteins required to stabilise the wine.

The protocol then confirms the stability obtained with the determined dosage by analysis.

Tartrate stabilisation resulting from this method developed using Claristar is safe, simple and immediate, and also offers undeniable qualitative and organoleptic benefits.

This liquid product, which is immediately miscible in wine, improves the latter’s organoleptic characteristics, including aroma expression and its ability to retain colour and natural acidity.

Tasters have also noted the sensation of roundness and volume on the palate is increased, and fresh aromas are maintained during storage, especially in relation to other techniques such as cold treatment.

For more information on Claristar, please contact Oenobrands at info@ oenobrands.com or see www.oenobrands.com.

Looking for more stories on winemaking? Search our Grapegrower & Winemaker article archive at

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August 2013 – Issue 595

Flash détente an exciting option for winemakers WITH THE VALUE of the Australian currency finally falling – making Australian wines more competitive – Australian winemakers will be looking to re-establish their wines on world market.

But aqccording to the proprietor of Australian Beverage Systems, Geoff Price, Australian wines will have to move newly-emerged competitors off the ‘supermarket shelves’, and this competition won’t be just about price.

“During the recent challenging period in Australia, competition has emerged from South America, South Africa and even the Old World wines have made changes – they got flasher,” Price said.

“Part of the change has been the take up of ‘flash détente’ technology,” he said.

“It has provided dramatic increases in quality and consistency in wines from these competitors, with a strong flash détente challenge to the traditionalists.”

Flash détente process Flash détente was adapted to wine production by INRA in France more than 20 years ago. The technology heats red grape must to a high temperature in a very short period, after which the heated must is passed into a vacuum, causing the grapes to explode. The latter is the ‘flash’. The explosion of the grape cells near the skin releases the characteristic flavour of the grape variety.

The seeds remain intact, meaning green tannins are not released, allowing the earlier harvesting of grapes.

The must can then be pressed off into

liquid phase juice and sent to a normal tank or barrel for fermentation.

Price said like many new innovations, development takes a little longer as other integrated technology emerges.

Strip water The most interesting part of the process is the strip water. When captured and tasted, enlightenment was provided into what makes some regions and terroirs so different. It also identifies defects.

Pyrazine character, the vegetal green capsicum flavor, is totally extracted with strip water. But if the winemaker thinks a wine requires some vegetal flavour, it can be added back at an acceptable level.

Process variation Once the winemaker has a flash détente (FDT) setup, a wide variety of styles of wine can be made. This includes wines with full flavour at lower alcohol levels.

“Fermentation of liquid phase must in tank, or on skins, or perhaps fermentation after 24 hours of skin contact, or in barrel. The options are huge and creative winemakers just keep finding new styles with the new toy,” Price said.

Early harvest Australia has seen vintages shortened.

Winemakers waiting for seed ripeness can take some pressure off by putting supposedly under-ripe grapes through the FDT process. In wet years additional water is extracted with the strip water which can be discarded or added to

overripe fruit later in the vintage.

Tradition “There is a school of thought FDT produces wines that all taste the same.

Well, that may well be the traditionalist speaking, having yet to open up their minds,” he said. “FDT wines are more fruit driven, with soft tannins, rich colour and generous mouth feel.”

Production The continuous press may have a new life with FDT. Several large wineries have opted for multiple pneumatic membrane presses as the preferred pressing system operations. At various rates per hour the FDT can run for 24 hours per day.

“Specialised red fermenters are not required, since FDT achieves maximum extraction in 48 hours. And the FDT liquid phase fermentation does not require the head space of normal red wine fermentation. There are also fewer wine transfers required during vintage.

“For the winemaker, FDT provides new options in blending artistry.

FDT wine “It may not produce the complexity, etc wine buffs waffle on about but it does produce wine rich, fruit driven and generous, with soft tannin and very drinkable."

For more information, contact Geoff Price at Aust Beverage Systems Pty Ltd. Mobile +61 407 842 244

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Grapegrower & Winemaker

65

winemaking Research to develop new and improved yeast and bacterial germplasm THE GRAPE AND Wine Research and Development Corporation will invest $9 million in research over the next four years to help develop better yeast and bacterial germplasm.

Two new research projects will be conducted by the University of Adelaide while a further five projects are in the pipeline at the Australian Wine Research Institute.

University of Adelaide Professor Vladimir Jiranek will lead the project, ‘Breeding fit-for-purpose yeast’, which aims to enhance yeasts’ tolerance to stress including cold, sulphur dioxide, acidity and nutrient depletion.

The project also aims to establish a process for converting malic acid into lactic acid, and to find a way to efficiently ferment high-sugar botrytised musts.

The University of Adelaide’s Dr Paul Grbin will lead the second project in this area titled ‘Microbiology of winery wastewater’.

This project aims to increase the efficiency and cost effectiveness of the biological treatment of winery wastewater by enhancing and improving the microbiological performance of treatment systems.

The project could help provide cost-effective alternatives for businesses, where most wineries use biological treatment to remove organic compounds from wastewater at a significant cost.

CSU unveils ’12 Pinot Gris Charles Sturt University’s winery has released the first Pinot Gris to be produced from the vineyard at the Orange campus.

The 2012 ‘PG’ release marks a milestone in the University’s relationship with the variety, according to winery marketing manager Mr Justin Byrne.

“Dr Max Loder pioneered the variety in the vineyard at Charles Sturt University in Wagga Wagga in the 1970s,” Byrne said.

“Dr Loder was familiar with it from his experience in southwest Germany and believed in its potential to produce premium wines in a range of styles depending on climate and conditions.”

Early vintages from the Wagga Wagga vineyard were made in a range of styles as winemakers and consumers became accustomed to the variety and its characteristics.

“Pinot Gris can often produce a very simple wine. But in Alsace, where it is traditionally grown, it is paired with some fairly flavoursome food so it has to be more complex,” Byrne said.

“The 2012 ‘PG’ has been matured in old French oak for the past 12 months to give it some texture and we’re delighted with the result.”

Byrne said it was especially satisfying to produce such a promising vintage from a variety so closely tied to the history of the University itself.

The Charles Sturt Winery expects the production of 70 cases of 2012 ‘PG’ to double for the 2013 vintage to be released next year.

Barossa wine takes out top prize at SIAL show in Shanghai HENTLEY FARM’S BEAUTY Shiraz 2010 has won the jury prize for Best Wine of Show at the SIAL Wine World 2013 trade show in Shanghai.

The wine won the prize after winning its category for best red wine over 20 euros ex cellar.

A world class panel of nine judges, led by Annette Scarfe MW and Tim Wildman MW, took part in a blind tasting of 287 wines originating from 11 different wine countries: France, Spain, Italy, Germany, Greece, Tunisia, South Africa, Australia, the US, Chile and Argentina.

Of the nine awards on offer, seven were awarded to Australian wines in the following categories: • Best Sparkling Wine – Nellie Melba Blanc de Blanc from Coombe Farm in the Yarra Valley • Best White Wine under 10 euros – Paracombe’s Sauvignon Blanc 2012 from the Adelaide Hills • Best White Wine over 10 euros – Pepper Tree 2012 ‘Alluvius’ Reserve Semillon Single Vineyard from the Hunter Valley • Best Red Wine between four and eight euros – Jeanneret’s Clare Valley Reserve Cabernet Sauvignon 2010 • Best Red Wine between eight and 20 euros – a 2008 wine from Polleters Moonamble vineyard in the foothills of the Pyrenees ranges • Best Red Wine over 20 euros – The Beauty Shiraz 2010 from Hentley Farm.

SIAL Wine World 2013 was held from 7-9 May at Shanghai New International Expo Centre. The event attracted 320 exhibitors and 9735 visitors from the wine trade.

66 Grapegrower & Winemaker

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August 2013 – Issue 595

Pontoons provide a pumping solution PUMPING WATER FROM winery settling ponds or recycled water dams is often a challenge as the shoreline of the pond is usually boggy and subject to constantlychanging water levels.

One solution which can be considered is to mount the pump on a floating pontoon, ensuring the pump is always at a fixed height relative to the water surface.

When mounted onto its floating pontoon, the Reeve Engineering vertical cantilever pump provides an ideal set-up for pumping both winery wastewater and effluent out to pasture for irrigation or fertilising.

This application is ideal for all agricultural situations, as well as industrial settling ponds and storage dams.

The ‘U’ shape of the pontoon makes it inherently stable and a man can stand on the unit when performing servicing or inspection.For larger pump installations, multiple pontoons are easily fixed together with a work platform and safety

barriers fitted to the structure.

The pontoons are rota moulded in polyethylene, ensuring they have uniform wall thickness and water-tight construction.

Where required the pontoons can be fitted with a flotation foam for additional safety or security.

There are six solid mounting lugs which have been moulded into the pontoon which allows for 5/8” mounting bolts to securely attach any individually built frame or platform.

Alternatively, there is a standard, fully hot-dipped galvanised frame available which allows for any of the Reeve pumps to easily bolt into place.

Only 2.5 metres long by 1.5 metres wide, the pontoon weighs in at just 60kg yet it has been rated to support a gross 350kg load.

All Reeve Engineering products are proudly designed and manufactured in Australia.

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67

ask the Snapshot of oak-related queries The AWRI has taken many calls on the subject of oak barrels over the years.

Here is a snapshot of some of the more common oak-related questions received.

Q. How do I store empty barrels?

It is not ideal to store oak barrels empty.

The preferred approach is to store barrels full, however this is not always possible.

There are a few different options for barrel storage and many variations on these options. One option is to fill the barrel with sulfur gas. This can be done by burning a sulfur candle within the barrel itself, which will produce SO2 gas – however, it is essential the barrel is dry before using this technique, and any residual solid sulfur is removed prior to washing and refilling the barrel. Alternatively, fill the barrel with SO2 gas from a sulfitometer. Be very careful when sniffing these barrels as SO2 gas is an inhalation hazard and can be extremely dangerous. Another option is to use a strong acidified sulfur dioxide solution (200-400 mg/L or higher), which can be made using citric or tartaric acid and PMS. Only approximately 20-30L of this solution (or 10 per cent of the barrel volume) is required to be added. Warning: this solution will be virtually 100 per cent free SO2 and therefore care should be taken when handling or sniffing barrels containing this strong solution. Routine checks must be performed on barrel condition and gas/solutions refreshed every 3-4 weeks – labelling times with chalk is good practice. Before refilling these barrels, they must be washed out using hot water.

Q. I have barrel borers: what should I do?

First, if possible, physically remove the borers. If there are only a few holes and the problem isn’t too widespread, fill the

holes by wedging oak chips into them and then knocking the excess off. Another anecdotal remedy winemakers have used are scrubbing around the borer holes using a strong SO2 solution, but care must be taken using strong solutions in confined barrel sheds. Fumigation using methyl bromide is another tehcnique, which should also be done with caution and in a well ventilated area. Graham Little of Seguin Moreau Australia indicates borers will go for softer wood over oak, and having a sacrificial piece of softer wood (chestnut) where oak is stored can be quite a good way to indicate if borers are to pose a problem. Graham also advises freezing oak (minus 20°C for three days) is another technique which could be employed to kill a borer infestation, although this technique comes with a warning it must be done only with oak containing less than ~12 per cent moisture content.

Q. I have ‘Brett’ in my barrels; how should I treat the barrels?

Best treatment is to firstly hot wash and clean the barrels, removing any stubborn tartrates where Brett could potentially hide. Next, fill the barrels with hot water, ensuring the water going into the barrel is at least 85°C. The water quality is important and should be assessed before being used. Hold the hot water for at least 20 minutes, or until the hoops become hot to touch. It is also possible to wash more than one barrel while maintaining the desired water temperature.

Q. Why does wine in new barrels consume more SO2 than in older barrels?

New barrels that have not seen wine storage contain a lot of oxygen trapped within the wood itself and between the stave and head joints. The presence of

this oxygen leads to reactions with wine components which can bind up free SO2 leading to a faster consumption of SO2.

Another factor is new wine barrels will absorb more wine than older ones and therefore ullages should be monitored and managed accordingly.

Q. Can acacia barrels be used in winemaking?

No. Robinia pseudoacacia is on the prohibited plants and fungi list and is therefore not permitted for use as per Food Standards Australia and New Zealand (FSANZ). Before using any timber other than oak, it is recommended AWRI be contacted first.

Q. Fumigating oak barrels with methyl bromide by Australian Quarantine Inspection Services. Are they safe to use?

The AWRI has not seen any problems attributed back to fumigation with methyl bromide. With good aeration after treatment, it is unlikely this is going to cause any taint-related issue.

Essentially, three things are required for bromoanisole taints to form: 1) the presence of bromo-phenol pre-cursors; 2) moisture; and 3) fungi. Without one or more of these, bromoanisole taint is unlikely to form within the barrel.

Last word: A simple but basic point which should not be overlooked is the logistics when emptying, cleaning and refilling barrels. Ideally this should all occur within 24-48 hours, so being prepared is paramount. Leaving barrels empty for longer periods is not considered ideal.

For any queries on using oak barrels for winemaking, contact the AWRI’s Winemaking Services on email: winemakingservices@awri.com.au or by telephone on 08 8313 6600.

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T: +618 8369 9522 August 2013 – Issue 595

School is in at

OAK

Mudgee’s Lowe Wines

perfection

Fine Grain Barrels

DAVID LOWE HAS continued with his creative list of events at his winery in Mudgee, with the launch of the 2013 Lowe Wine School in July.

The Lowe Wine School forms part of a series of annual events at the winery, with the aim of providing an entertaining, no nonsense hands-on approach to learning the basics of making and tasting wine.

“We don’t like to take ourselves too seriously,” owner and ‘teacher’ David Lowe said.

“But we are serious about increasing the awareness and knowledge of Australian, NSW, Mudgee and Lowe wines.

While our wine schools are a bit of fun, we have seen that there is a real hunger for knowledge about the region and about wine in general.

Since the beginning, Saury has operated on the basis that grain is the most important determinant of barrel quality. Today, the cooperage still applies this theory to each and every barrel, growing into a modern, efficient and quality focused cooperage while maintaining its status as a maker of the finest grain oak barrels in the world.

We start with a few white wines and work through grapegrowing, winemaking techniques, how to taste and what to look for in various varieties David Lowe, winemaker

“We start with a few white wines and work through grapegrowing, winemaking techniques, how to taste and what to look for in various varieties. We then move to some of the local red varieties, and of course our Zinfandel.“ “We concentrate on the fun of discovering each other’s capabilities, by showing some masked wines and benchmarking against identified wines. I was involved from 1979 to 1991 with the ribbon dinner concept at Rothbury estate, the techniques taught to me by the grand master of Australian wine the late Len Evans OBE. “The level of technical detail offered during the lessons is dictated by the questions and interest of those participating.

Some students are already very knowledgeable, while others simply want to get some tips on what characteristics they should be looking for in certain wine styles and varieties.”

“It’s also known as the cheat’s guide to tasting wine.”

August 2013 – Issue 595

For further information, please contact Kauri NZ Tel: 0800 KAURIWINE NZ Fax: 04 910 7415 Email: winery@kauri.co.nz

www.winebiz.com.au

AUS Tel: 1800 127 611 AUS Fax: 1800 127 609 Website: www.kauriwine.com

Grapegrower & Winemaker

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winemaking

Barrel reclamation: everything that's old can be new again Kerry Wilkinson, Sijing Li, Paul Grbin and Peter Warren

Summary During barrel maturation, the volatile compounds extracted from oak wood can contribute to a wine’s overall aroma and flavour, enhancing its character and complexity.

However, barrels have a finite pool of extractable material and the amounts of oak-derived volatile compounds available for extraction diminish over time.

As a consequence, barrels are typically decommissioned after five to six years.

This study investigated whether or not decommissioned barrels represent a previously untapped source of high quality oak that can be ‘reclaimed’ for use in wine maturation.

• Decommissioned French and American oak barrels were ‘reclaimed’ to produce oak battens from the unused portion of oak wood.

• Oak extracts were prepared from toasted reclaimed oak battens and analysed by gas chromatographymass spectrometry to determine the concentrations of important oak volatiles.

• The levels of cis- and trans-oak lactone, guaiacol, 4-methylguaiacol, vanillin and eugenol present in reclaimed oak were similar to that of new oak, demonstrating its suitability for wine maturation.

limited to, cis- and trans-oak lactone, guaiacol, 4-methylguaiacol, eugenol, vanillin, furfural and 5-methylfurfural (Figure 1). cis-Oak lactone is perhaps the most important oak volatile due to its abundance in oak-aged wine and relatively low detection threshold.

Both cis- and trans-oak lactone impart coconut aroma and flavour characters to wine (Maga 1996), while guaiacol and 4-methylguaiacol exhibit smoky attributes, and vanillin and eugenol afford distinctive vanilla and clove characters, respectively (Spillman et al. 2004). The furanones are thought to make less significant contributions to aroma due to their considerably higher aroma detection thresholds, but they may influence the perception of oak lactone (Spillman et al. 2004).

The extractable levels of oak volatiles can vary significantly from barrel to

barrel, largely due to variation in oak composition associated with species, origin (i.e. French or American oak) and the seasoning and toasting processes of cooperage (Campbell et al. 2005, Rodríguez-Rodríguez and Gómez-Plaza, 2011).

However, the pool of extractable compounds in a barrel is finite and so the rate of extraction decreases as a function of time (Pérez-Prieto et al. 2002).

As a consequence, barrels are typically decommissioned after five to six years.

Used barrels can be rejuvenated by scraping a thin layer (up to 5 mm) from the barrel’s interior to expose fresh, unextracted wood (Mosedale et al. 1999).

Sometimes the rejuvenated barrel will also be re-toasted. While this practice can prolong the life of a barrel, rejuvenated wood contains reduced amounts of extractable material, so contributes less

Introduction During barrel maturation, a range of volatile compounds is extracted from the oak wood and can contribute to a wine’s overall aroma and flavour, enhancing its character and complexity (RodríguezRodríguez and Gómez-Plaza, 2011).

These compounds include, but are not

Figure 1. Chemical structures and aroma descriptors of oak-derived volatiles studied.

Table 1. Concentration of oak volatiles in new and reclaimed samples of toasted oak.

Concentration (μg/g) Oak Samples cis-oak lactone

trans-oak lactone

guaiacol

4-methyl guaiacol

eugenol

Vanillin

furfural

5-methyl furfural

new French oaka

nd–11.4

nd–6.8

2.3–18.5

1.3–10.2

0.7–2.3

53–190

108–963

14–148

reclaimed French oakb

nd–33.4

nd–73.1

1.5–11.6

0.8–4.9

2.7–7.7

58–115

786–1376

54–213

new American oaka

12.3–47.9

3.3–5.3

4.2–13.5

0.9–7.9

4.2–6.1

42–140

55–1539

6–237

reclaimed American oakc

nd–65.5

nd–9.1

0.8–12.3

0.6–5.6

2.3–6.2

70–137

412–1134

41–136

nd = not detected a Data reported in Alañón et al. 2012, Fernández de Simón et al. 2010 and Campbell et al. 2005. b Values are means from 24 replicates; cValues are means from 22 replicates.

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August 2013 – Issue 595

Table 2. Concentration of 4-ethylguaiacol and 4-ethylphenol in reclaimed samples of toasted oak.

Concentration (μg/g) Oak Samples 4-ethyl guaiacol

4-ethyl phenol

reclaimed French oaka

nd–4.1

nd

reclaimed American oakb

nd–5.1

Nd

nd = not detected Values are means from 24 replicates; bValues are means from 22 replicates.

a

flavour than new barrels.

Furthermore, any wine which remains in the wood can be caramelised during re-toasting, with a risk of developing unpleasant ‘burnt’ characters.

The increased microbial load and potential for Brettanomyces spoilage can also discourage barrel rejuvenation. For these reasons, most winemakers favour replacement of old barrels.

In this study, we investigated the potential for decommissioned barrels to be ‘recycled’ as a source of high quality oak for the preparation of new oak battens, i.e. the flavour potential of reclaimed oak and its suitability for oak maturation of wine.

The potential for contamination by the spoilage yeast Brettanomyces to be carried over into reclaimed oak was also investigated.

Flavour potential of reclaimed oak battens Several used French and American barrels were ‘reclaimed’ (Figure 2). This involved barrels being broken down into their individual staves and the wine-affected portion of oak removed and discarded. The remaining oak was then split lengthways into battens and processed to remove barrel grooves and to expose the fresh grain of the wood.

Pressure and far-infrared (FIR) heat were then applied to the resulting oak battens, to simultaneously straighten them and to generate oak volatiles.

In this way, the 2.1m² internal surface area of a 225L barrel yields approximately 8m² of reclaimed oak battens, substantially increasing the volume of wine which can be matured using the same oak wood.

To evaluate the flavour potential of the new oak battens, shavings (1 mm thickness) were taken from a number of samples (24 reclaimed French oak battens and 22 reclaimed American oak battens) and soaked in model wine (20 per cent alcohol by volume) for seven days at room temperature. The extracts were then analysed by gas chromatography-mass spectrometry to determine oak volatile concentrations.

Comparable levels of important oak-derived volatiles were observed in (i) reclaimed French oak battens and new French oak, and (ii) reclaimed American oak battens and new American oak (Table 1); albeit the concentrations of oak volatiles differed between French and American oak battens, in agreement with previous studies (Campbell et al. 2005; Pérez-Prieto et al. 2002; Alañón et al. 2012).

In particular, reclaimed French oak contained higher proportions of the transisomer of oak lactone rather than the cis-isomer; whereas reclaimed American oak predominantly contained cis-oak lactone. These results demonstrate reclaimed oak is capable of imparting oak aroma and flavour to wine and is therefore suitable for use in winemaking.

winemaking innovation Throughout Australia and NZ Oak Barrels Barrel Accessories Oak Cuves & Vats Barrel Alternatives Micro-Oxygenation Yeast Supplementation Malolactic Bacteria Tannins Stainless Steel Tanks Winery Equipment Brewing Systems

Potential carryover of Brettanomyces spoilage

For further information, please contact Kauri

To investigate the potential carryover of Brettanomyces spoilage, the concentrations of 4-ethylphenol and 4-ethylguaiacol were measured in reclaimed oak. 4-Ethylphenol was not detected in any of the reclaimed oak samples and only trace levels of 4-ethylguaiacol i.e. ≤ 5.1 μg/g were observed (Table 2). These

NZ Tel: 0800 KAURIWINE NZ Fax: 04 910 7415 Email: winery@kauri.co.nz

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71

winemaking In this study, reclaimed oak battens were found to contain similar levels of important oak volatiles to those reported in new oak wood, thereby demonstrating the suitability of reclaimed oak for wine maturation. Furthermore, there was no evidence to suggest any risk of carryover of Brettanomyces yeast.

A

B

C

D

Kerry Wilkinson, Sijing Li and Paul Grbin, The University of Adelaide, School of Agriculture, Food and Wine, Waite Campus, Glen Osmond, South Australia. kerry.wilkinson@adelaide.edu.au Phone: 08 8313 7360 Peter Warren, Ausvat Pty. Ltd. Willunga, South Australia

References

Alañón, M.E., Díaz-Maroto, M.C. and Pérez-Coello, M.S. (2012) Analysis of volatile composition of toasted and non-toasted commercial chips by GC-MS after an accelerated solvent extraction method. Int. J. Food Sci. Technol., 47: 816-826.

Figure 2. Barrel reclaim: (a) old barrels are broken down into staves; (b) staves are split lengthways and wine-affected wood is removed; (c) battens are processed to expose fresh grain of wood; (d) battens are far-infrared toasted to straighten and to generate oak volatiles.

results indicate there was no carryover of Brettanomyces-derived volatile phenols during the barrel reclaim process, however, this may simply reflect the absence of spoilage in the first place so a spoilage trial was undertaken to investigate Brettanomyces viability under FIR toasting conditions.

This involved an untoasted reclaimed oak batten being soaked in yeast peptone dextrose (YPD) medium inoculated with a Brettanomyces culture, for four days.

The batten was then subjected to FIR toasting, after which shavings were collected and soaked in YPD media for seven days.

The resulting media was streaked onto agar plates and incubated for 14 days. Where yeast growth occurred, the genomic DNA was extracted for molecular identification. The results indicated a 99 per cent match to Hanseniaspora

guilliermondii, a strain of yeast likely to be a media contaminant (Barnett et al. 2000); i.e. there was no evidence to suggest the presence of Brettanomyces yeast following FIR toasting.

These results suggest the temperatures achieved during FIR toasting, i.e. between 200°C inside the batten and 250°C on the surface of the batten (data not shown), were not only sufficient to generate oak volatiles, but to also reduce microbial load, thereby preventing the carryover of spoilage yeast and/or bacteria.

Conclusion The barrel reclaim process converts each used barrel into approximately 60 reclaimed oak battens, which can then be added to wine to impart oak characters The reclaim process costs approximately $2.50 per batten, or $150 per barrel, significantly less than a new barrel.

Barnett, J.A., Payne, R.W. and Yarrow, D. (2000) Yeasts: Characteristics and identification. Cambridge University Press: Cambridge, U.K. Campbell, J.I., Sykes, M., Sefton, M.A. and Pollnitz, A.P. (2005) The effects of size, temperature and air contact on the outcome of heating oak fragments, Aust. J. Grape Wine Res., 11: 348-354.

Fernández de Simón, B.F., Cadahía, E., Muiño, I., Del Álamo, M. and Nevares, I. (2010) Volatile composition of toasted oak chips and staves and of red wine aged with them. Am. J. Enol. Vitic., 61: 157-165.

Maga, J.A. (1996) Oak lactones in alcoholic beverages.

Food Rev. Int., 12: 105-130.

Mosedale, J.R., Puech, J.-L. and Feuillat, F. (1999) The influence on wine flavour of the oak species and natural variation of heartwood components. Am. J. Enol. Vitic., 50: 503-512.

Pérez-Prieto, L., López-Roca, J., Martínez-Cutillas, A., Pardo Minguez, F. and Gómez-Plaza, E. (2002) Maturing wines in oak barrels. Effects of origin, volume, and age of the barrel on the wine volatile composition. J. Agric. Food Chem., 50: 3272-3276.

Rodríguez-Rodríguez, P. and Gómez-Plaza, E. (2011) Effect of volume and toast level of French oak barrels (Quercus petraea L.) on Cabernet Sauvignon wine characteristics. Am. J. Enol. Vitic., 62: 359-365.

Spillman, P., Sefton, M.A. and Gawel, R. (2004) The contribution of volatile compounds derived during oak barrel maturation to the aroma of a Chardonnay and Cabernet Sauvignon wine. Aust. J. Grape Wine Res., 10: 227-235.

Easy on. Easy off.

PERLFLO by Australian Perlite | www.ausperl.com.au | 1300 765 925 72 Grapegrower & Winemaker

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August 2013 – Issue 595

winemaker

Gwyneth Olsen

was born in Cairns, Queensland, and has completed a BSC in Biochemistry at New Zealand's university of Otago, has well as a Postgraduate Diploma in Oenology at the University of Adelaide. From 2005-2010, Gwyneth worked at Villa Maria, starting as a cellar hand and working her way up to winemaking. Most recently she was awarded Dux of the 2012 AWRI Advanced Wine Assessment Course. From this month, Gwyneth will finish working as senior winemaker at McWilliams and a start her new position as winemaker for Briar Ridge Vineyards in the Hunter Valley.

What inspired you to become a winemaker and how have you got to where you are now?

After finishing my science degree and realising I would never make a decent biochemist, I went looking for a career path which offered a constantly changing and challenging work environment, travel and a whole lot of fun. I have gotten where I am today with a little bit of luck, a lot of hard work and the wisdom and guidance generously shared by a few great industry mentors.

Who do you think is the most influential person in the Australian wine industry?

James Halliday – in terms of pure reach both domestically and internationally through his Wine Companion, mobile app, newspaper columns and wine reviews.

What do you like to do when you’re not making wine?

Catch up with the girls. A Negroni or gin and tonic with good mates. Cook. Internet shop for ridiculous and unnecessary additions to my wardrobe.

What keeps you awake at night?

Nothing. I have an amazing ability to sleep.

How do you de-stress after vintage?

Champagne, friends, family. Repeat.

What was the last big-ticket equipment purchase you made in your winery?

Would you recommend the equipment to colleagues?

Our Mount Pleasant Leontine Hunter Valley Chardonnay – the opportunity to play around with some of the Hunter’s best Chardonnay to create a wine which (hopefully) speaks of place and style and is a great drink.

Mount Pleasant is going through an upgrade phase at the moment – with a new must chiller, new red fermentation area and smaller capacity tanks, it has allowed us to focus on more single block and single pick wines which will increase our wine quality, style and focus through the winery. The new must chiller is my favourite piece of equipment in the winery – nothing like being able to chill from 30-10C in a single pass!

What is your favourite time of year in the winery and why?

What has been the best business decision you’ve made for your winery?

Vintage. It’s when the magic happens!

The fast-paced, high-pressure hours of crafting the year’s wines and all the blood, sweat and tears which go along with it, combined with the hilarity of communicating work orders in several different languages.

Staff. People are the single-handedly the most important resource to any business.

Which of your wines do you most enjoy making and why?

Tell us about your most winetasting experience.

memorable

It was trip to Bern’s Steak House in Tampa, Florida, while on a sales trip.

One of the largest and most impressive wine cellars in the world, with so many wines on the list they sell most of them (excluding classified first growths) for what they bought them for plus normal restaurant mark-up, so you can drink, for example, a 1970s Cornas for $60. On chatting with one of the sommeliers, he had opened a bottle of an 1863 Madeira that night and was able to offer me a taste – it floored me. Still fresh, beautiful orange peel, marmalade and marzipan notes.

August 2013 – Issue 595

Which export markets are of most interest to you? What do you think is the key thing that will help you succeed in that market?

China is a current focus due to the growth and interest of the market. I think the key to succeeding is patience and persistence, along with increasing wine knowledge and building a brand representation which is desired and considered, or perceived, as ‘luxury’.

What do you think of the Australian wine show system? Do you enter wine shows?

Why/why not?

As a company, yes we do enter wine shows – both national and regional. From a sales point of view the national shows are beneficial for selling wine in the commercial sense. From a winemaking point of view, the regional shows are a great tool to see where your own wines stack up against their peers. www.winebiz.com.au

What do you think is the Australian wine industry’s biggest challenge? What is your solution to the problem?

I agree with the recent statement by the WFA that one of our biggest challenges is we are still producing too many winegrapes.

As for my solution? Tough one. As mentioned by WFA's Tony D’Aloisio, we will need a solid, unified effort from the many different fronts of our industry to make a recovery which proves to be both sustainable and profitable. Serious considerations before new plantings along with focus and re-assessment on current plantings and yields.

From a research and development perspective, is there one single piece of research in the wine industry that has really influenced you or your directions in winemaking?

The science of SO2 and its application to winemaking. Fascinating chemistry.

The Ark question. The world is flooding ... which two wines (white and red) would you take onto the Ark?

A magnum of Dom. Francois Raveneau Clos Grand Cru from a cracking year and a great bottle of Lindemans 1965 HRB Bin 3100.

Grapegrower & Winemaker

73

winemaking

Avoid three common barrel problems Murray McDonald

THERE ARE VARIOUS elements which go into making quality wine. Timing, grapes and safeguarding from contamination are just some of the important factors in the winemaking Wine process. However, poor barrel cleaning can Storage undo a lot of the effort. For a vessel used to store, age and enhance wine, correct cleaning methods are vital for quality. Here are three common problems in a barrel, and how to prevent them.

Risk of Brettanomyces The traditional process of washing barrels consists of using large amounts of water to flush, rinse and clean out wine barrels. However, hot water pressure washing alone does not kill bacteria and get into the pores of the oak. Continuous hightemperature steam vapour, with high-pressure water injection, is a natural cleaning processes which kills Brettanomyces.

Using hot water alone is merely just 'washing’ a barrel, not disinfecting it. Water allows you to flush out the bacteria, but high-temperature steam is needed to penetrate into the pores to extract Brettanomyces from the barrel in the first instance.

Contaminating new wine with old The oak used in wine barrels is porous and accumulates tartrates and old wine which have been previously stored inside the barrel.

Again, just with extracting Brettanomyces and other volatiles

Wine barrels being deep cleaned with high-temperature steam vapour.

from a wine barrel, the vapour property of dry steam releases tartrates and old wine which was absorbed inside the wood.

A key way to test whether a barrel is clean or not is circulating high-temperature steam vapour around the barrel for 10 minutes. After that ensure the hole faces the ground and release the bung to expose any old wine.

Ageing barrels With barrels costing approximately $1200, enabling yours to prolong its life from the average three to four years by 25 per cent, not only saves dollars but provides a winemaker with peace of mind that their wine will continue to age and be of the highest quality.

The ability to capture and trap steam vapour within a wine barrel is a key way to ensure it is being hydrated and not being used past its use by date.

When the steam is diffused through the top of the barrel and trapped inside, this also creates a natural vacuum process.

This allows steam to be dispersed throughout the entire barrel, not just the top or bottom, providing deep sanitisation and detartration.

Murray McDonald is director of Wine Barrel Cleaning and specialises in dry steam machines which clean, sanitise, detartrate and rehydrate wine barrels. Visit www. winebarrelcleaning.com.au

Aquila Audax Enterprises Pty Ltd Australian Agents for Fabbrica Botti Gamba, Asti, Italy

319 Whorouly South Road, Whorouly South 3735 Ph/Fax (03)

5727 1434 Mark Walpole – Mobile 0407 261 373 Email: aquila@netc.net.au www.bottigamba.com 74 Grapegrower & Winemaker

FINEWELD STAINLESS STEEL Manufacturers of Quality equipment for the Wine Industry > Storage and Settling Vats > Variable Capacity > Transportable Tanks > Grape Receival Bins > Conveyor Systems > Installations > Valves > Manways > Fittings

www.fineweld.com.au www.winebiz.com.au

17 TOVA DRIVE PO BOX 2030 CARRUM DOWNS VICTORIA 3201 Ph: 03 9775 0339 Fax 03 9775 0338 Email: info@fineweld.com.au

August 2013 – Issue 595

SENSORIEL® Range

What if the terroir you most desire was the one you were about to create?

34 - Morello cherry 30 - Rosewood 28 - Blackberry 26 - Violet 24 - Truffle 20 - Mocha 18 - Roasted 16 - Caramel 14 - Honey 12 - Flint 10 - Oak

Your next vintage lies ahead of you - what are your dreams for your 2013 wines? How can you ensure your goals are reached? Now you have a tool which gives you the means to make the wine you desire - the SENSORIEL® barrel range from Cadus. With SENSORIEL®’s guaranteed results you can orchestrate the aromatic profile of your wine to reveal its own unique qualities. Together with an expert from Cadus you choose which barrel from the SENSORIEL® range is right to bring forward the particular characters of your wine you wish to enhance: vanilla, berry fruit, almond…

From the first degustation of your wine the quality of the work that has gone into its creation, the sense of innovation, will be evident.

Your wine is unique, it’s how you made it.

See the SENSORIEL® Range at www.tonnelleriecadus.com

TONNELLERIE

CADUS Taste Unique

winemaking

New wine fermentation and storage technology on horizon FABBRICA BOTTI GAMBA (Gamba) are pleased to be able to offer a world first in fermentation and storage technology, with the development of a hybrid oak and stainless steel tank called the Horizon.

Developed over the past 10 years in close cooperation with Castello Banfi based in Montalcino, Italy, and Di Zio, a manufacturer of high-quality stainless steel tanks and winery equipment from the Abruzzo region on the east coast of Italy.

Gamba, with a family coopering tradition of more than 200 years, have been producing truncated cone-shaped oak vats for fermentation and storage for more than two decades.

The positive attributes of vinification and élevage in oak have been well documented including better colour stability, improved tannin polymerisation and fermentation dynamics.

Banfi adopted oak fermentation and storage into their wine production many years ago, but the existing technology was limited in size and was only available for ultra-premium lots of up to five tonnes.

Over the past 10 years, in conjunction with Gamba, they integrated stainless steel into the floors and tops of standard oak fermenters, and more recently, sweeping arms to assist marc removal.

The ‘Horizon’ was developed to take oak fermentation and storage to full commercial reality with capacities of up to 17,800 litres.

The oak body is bolted to an upper and lower stainless steel section featuring all the current technology, including fixed pump-over lines, automatic temperature control, sweeping arm and an inclined base in stainless steel for easier marc removal.Twenty-four of these tanks of

178HL capacity were incorporated into Banfi’s new winery built in 2008 and are now also in place in Feudi di San Gregorio, Campania, Baglio del Cristo di Campobello (Sicily) and Domodimonti (Marche).

The tanks are available with a range of options relating to automation and cooling and with the choice of either Allier or Never for the oak section.

While the oak can be shaved over a period of time to enhance its effectiveness, it can be simply unbolted from the stainless steel and a new oak body incorporated.

Cntact Mark Walpole at Aquila Audax Enterprises ph/fax 03 5727 1434/ mobile 0407 261 373, email Aquila@netc.net.au.

Élevage French term for the progression of wine between fermentation and bottling.

Comparable to the term ‘raising’ in English, think of élevage as a wine’s adolescence or education. The raw fermented juice is shaped during this period into something resembling its final form, through techniques such as barrel ageing, filtering and fining.

Good winemaking decisions during élevage can help the juice achieve its full potential, bad decisions can leave it flawed. - Wine Spectator

A row of Horizon tanks in Tuscany Piedmonte, Italy.

...when ...when tradition tradition meets meets the t highest standard of quality...

Family owned and enriched by the history and experience of three generations of coopers Saint Martin is used by the highest quality references overseas and the finest wines in Australasia.

Garry King Director Australasia E gking@saintmartin.com.au M +61 (0)439 766 777 T +61 (0)8 8358 5657 F +61 (0)8 8358 5658

www.tonnelleriesaintmartin.com 76 Grapegrower & Winemaker

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August 2013 – Issue 595

Oak maturation trial results show cost savings This article is based on a presentation at the 2013 Winery Engineers Conference in McLaren Vale, South Australia, in June.

Peter Warren

FOR THE PAST 25 years, Ausvat has been developing an alternative wine storage and oak maturation system to that of conventional oak barrels. The original ‘Stakvat’ vessel concept was of a 225L volume design and the first commercial prototype was supported and launched by the late Dr Bryce Rankine at a McLaren Vale winemakers’ forum held at Middlebrook winery on 23 August 1988.

Current research and development The last four years has seen rapid advances in the development of engineering products for controlled wine maturation.

These advances have been assisted by the previous R&D involving the Australian wine industry and teaching Institutions, and by utilising today’s engineering materials combined with advancements in maturation vessel design. The vessel is still known as “Stakvat” today, but is now in a very different form to its predecessors.

In lieu of oak doors used in previous designs, the latest door design has two doors (one each side) with a simple guide system that captures and holds in place two food-grade exchangeable maturation membranes (one in each door). The membrane exchange is done by simply opening the maturation doors and sliding the membranes in or out using the guide system integral with the door.

These membranes can be of different food-grade and or airpermeable materials such as polyethylene (PE) or non-permeable material such as stainless steel for an inert environment or finished wines. Recent successful wine maturation trials have shown by application of different thicknesses of membranes, the wine maturation times for the 900L volume are directly proportional to the maturation membrane thickness. That is, the thinner the membrane the faster the maturation time. Conversely, the thicker the membrane, the slower the maturation time.

Engineering material requirements We found through initial research that natural polyethylene (PE) materials in sheet form are suitable for the Stakvat doors because in its natural form it is food safe, and has oxygen permeability values in the desired range for wine maturation.

Polyethylene is already used in the wine industry.

Another benefit of PE is that due to the size of the spaces between its chain molecules, water molecules cannot escape through the material and hence there are no wine losses through evaporation as with oak casks. high density polyethylene (HDPE) has a water evaporation rate of less than 0.05% Wine losses during oak barrel maturation can be up to 5% of the volume of wine contained in oak casks per annum. This is caused by the evaporation of liquids through the oak in each cask. Then there is also the very costly wine-topping work required to keep the oak vessels off ullage.

The Stakvat allows for controlled wine maturation.

Further, how could we directly translate the anticipated trial results to current industry practices and needs for the maturation and storage of quality wines, but most importantly, cost effectively.

Early on in our considerations, it was decided to engage a professional consultant and design engineer familiar with our needs and the needs of the Australian wine industry. We chose a locally based consultant who had previously worked on various projects associated with the University of Adelaide.

Blind tasting observations and results The tasting panel consisted of 11 tasters all experienced in sensory evaluation of wines. Only three of the tasters were aware of the trial protocols.

Importantly, it can be seen in the final average scores there are no spikes in the final average scores.

Highest average score was Stakvat replicate Vat 4 (16.5 points) This Vat was set up with 2 x 1.5mm high density polyethylene membranes. (HDPE) Second highest average score was Stakvat replicate Vat 6 (16.1 points) This vat was set up with 2 x 4.0mm HDPE. Lowest average score was Stakvat replicate Vat 2 (15.5 points) This vat was set up with non-oxygen permeable stainless steel membranes and was the control.

New oak barrel and old oak barrel replicates average scores out of 20 were (15.7 points) and (16.0 points) respectively.

Table 1. Trial protocol (Stakvat replicates including new and old barrel replicates).

The trial settings: Target applications:

equired air permeation into a 900 R litre volume per month

Wine maturation field trial and results (a case study):

1 MOX setting as specified (by the producer)

equivalent for 900 litres = 4500–13500 mLpm

Trial prerequisites

2 New barrel maturation

equivalent for 900 litres = 1125–2520 mLpm

3 Old barrel maturation

equivalent for 900 litres = 500–600 mLpm

Prior to commencing the wine maturation trials, a trial protocol design process was carried out with meetings and discussions held between the trial participants. Using our previous R&D experience and findings, we needed to define what we were actually looking for in terms of wine maturation and control, and this to be combined with the utilisation of current engineering materials.

August 2013 – Issue 595

Note: A single sheet of 3.0mm thick HDPE door combined with a 1.5mm thick stainless steel door (non-permeable) could have been added to the trial protocols as another option here due to the simplicity of only requiring one oxygen-permeable door compared to 2 x 6.0mm thick HDPE doors.

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Grapegrower & Winemaker

77

winemaking

4.8

VAT4

4.0

VAT5

VAT6

3.8

VAT7

3.6

VAT8 VAT9

8/04/2010

22/04/2010

11/03/2010

25/03/2010

11/02/2010

25/02/2010

28/01/2010

14/01/2010

31/12/2009

3/12/2009

17/12/2009

5/11/2009

19/11/2009

8/10/2009

22/10/2009

24/09/2009

10/09/2009

27/08/2009

13/08/2009

30/07/2009

2/07/2009

16/07/2009

4/06/2009

18/06/2009

21/05/2009

Date

2010 STACK VAT TRIAL TASTING Code

Longbottom PAD CAS 2009

TX01809 VAT 1 - Oak Sided Vat/ No Mox

From 25 years experience the life expectancy of a Stakvat is 25 years and beyond.

Vint

Var

No. Longbottom Padthaway Cabernet Sauvignon 2009 - Comments

SCR NB

ND

HS

JM

SB

MRe AB

MPo MRo PW

NH

Av

2009

CAS

10

15.0 17.0 16.0 17.0 15.0 15.5 16.0 16.5 15.0 16.0 15.0 15.8

TX01809 VAT 2 - Control Tank/ 2g/L FO Chips/ No Mox 2009

CAS

1

15.0 15.0 15.0 15.0 16.0 16.5 16.0 16.0 16.0 15.0 15.0 15.5

TX01809 VAT 3 - 2g/L FO Chips/ 3-4 Months MOX

2009

CAS

7

15.5 16.5 14.0 16.0 16.5 15.0 17.5 16.5 15.0 16.0 17.0 16.0

TX01809 VAT 4 - 2g/L FO Chips/ LD PDE 1.5mm

2009

CAS

5

15.5 16.5 16.0 16.0 15.5 15.5 16.5 16.0 17.0 15.0 14.5 15.8

TX01809 VAT 5 - 2g/L FO Chips/ HD PDE 1.5mm

2009

CAS

9

16.0 15.5 16.0 16.0 16.5 17.0 18.0 17.5 16.0 16.0 17.5 16.5

TX01809 VAT 6 - 2g/L FO Chips/ HD PDE 4.0mm

2009

CAS

2

16.5 17.0 15.0 16.0 17.0 16.0 17.0 16.5 15.0 15.0 16.0 16.1

TX01809 VAT 7 - 2g/L FO Chips/ LD PDE 4.0mm

2009

CAS

11

16.0 16.0 15.0 16.0 16.0 15.5 17.5 16.5 16.0 16.0 16.0 16.0

TX01809 VAT 8 - 2g/L FO Chips/ HD PDE 5.0mm

2009

CAS

6

16.0 15.5 15.5 15.5 16.0 16.5 16.0 16.0 15.0 17.0 16.0 15.9

TX01809 VAT 9 - 2g/L FO Chips/ HD PDE 6.0mm

2009

CAS

3

15.5 16.0 14.5 17.0 17.0 15.5 16.5 16.5 15.0 15.0 16.0 15.9

TX11709 Stack 090225 - New Oak 09WCFR2

2009

CAS

4

15.0 17.5 14.0 15.0 15.0 15.5 17.5 17.5 16.0 15.0 15.0 15.7

TX11709 Stack 090225 - Old Oak 04CFIA21

2009

CAS

8

15.0 17.0 17.5 16.5 15.5 15.0 17.0 16.5 15.0 15.0 16.0 16.0

Table 3: Blind tasting results - Wine: Vintage 2009 Padthaway Cabernet Sauvignon. Scores out of 20 points evaluating: green or undesirable fruit flavours, colour retention/changes across time, tannin balance, oak integration, oak flavour and quality, hydrogen sulphide levels, oxidative characters

Peter Warren is managing director of Ausvat.

Phone 08 8557 1022 or email enquiry@ausvat.com.

French Oak

VAT3

TABLE 2: Trial observations.

Stakvat replicate No 2 is the control (stainless steel sided vat) Wine development graph over a 12- month maturation cycle.

The Stakvat/barrel reclaim wine maturation method is 37% cheaper than new American oak barrel maturation and 63% cheaper than new French oak barrel maturation.

300

VAT2

4.2

3.0

Each hogshead is worth approximately $60 towards barrel reclaim (-$18K in first two lines)

American Oak

VAT1

4.4

3.2

Cost analysis is over nine years and allows for two barrel replacements in that period

Cost

4.6

3.4

Notes:

No.

Stack Vat Trial Average Score Progression

5.0

Score (Out of 5)

Winemakers comments: The senior winemaker and project leader was impressed with the result and had this to say: “Looking at my scores across the 12 months, I reckon that the 1.5mm sheets (HDPE membranes) hit an earlier peak back in July and continued to mature slowly during the preceding months to best in October, whereas the 4.0mm sheets (HDPE Membranes) peaked in November, but continued to improve to January and then stabilised. This is closer to the 12 month format I’m looking for to replicate oak barrel equivalent”.

The senior winemaker then went on to say, “I still believe the thinner 1.5mm membranes will have great use in some applications and should be offered as a shorter term maturation option”.

The use of the 1.5mm membranes could eliminate the need for artificially introduced oxygen (micro-oxygenation or MOX) and the complexities that go with MOX and wine.

2

3

4

5

6

7

8

Total cost

9

Total litres

Cents/ litre

Amt

Yr 1

900

270,000

270,000

0

0

297,000

-18,000

0

326,700

-18,000

0

857,700

810,000

$1.06

300

1,500

450,000

450,000

0

0

495,000

-18,000

0

544,500

-18,000

0

1,453,500

810,000

$1.79

Ivat (Stakvat)

100

3,600

360,000

360,000

0

0

0

0

0

0

0

0

360,000

Barrel Reclaim

100

105

10,500

10,500

10,850

11,200

11,550

11,900

12,250

12,600

12,950

13,300

107,100

Total Ivat & BR

100

3,705

370,500

370,500

10,850

11,200

11,550

11,900

12,250

12,600

12,950

13,300

467,100

810,000

$0.58

Table 4. Oak maturation cost comparison & analysis.

(Stakvat/Barrel Reclaimed oak maturation costs versus oak barrel maturation costs.)

Comparison criteria: 1 2 3 4 5 6 7 8 9

Comparison volume is 90,000 litres of wine matured per year Barrel type is assumed Hogshead ie. 300 litres Barrel turnover is assumed 3 years Barrel costs are average prices sourced from the market Assume CPI cost increase 3% PA It takes 30 battens of oak per Ivat to oak the equivalent of 3 barriques Each Hogshead produces 60 battens of barrel reclaim Each Hogshead is worth approximately $60 towards barrel reclaim The Ivat price of $3,600 is for refurbished vats only. If new vats are required to be built, the price per vat is $4,300 plus GST

78 Grapegrower & Winemaker

Notes:

1 The barrel oak content diminishes each year where Ivat remains fully oaked 2 The Ivat/BR is 46% cheaper than American oak Hogshead and 68% cheaper than French oak Hogshead per litre over 9 years 3 The annual cost for Ivat is per the Barrel Reclaim line ie. $10,500 in year 1 4 Life expectancy for the Ivat is 20+ years. Regular maintenance of seals and poly eth sides will maximise the savings.

www.winebiz.com.au

August 2013 – Issue 595

New machine offers lightweight tank cleaning SPRAY NOZZLE ENGINEERING and Gamajet have teamed up to offer the latest in lightweight tank cleaning technology, called the EZ-8.

Spray Nozzle Engineering operations manager, Dirk LaBrooy said the the EZ-8, also referred to as the Gamajet VIII, was designed with ergonomics in mind.

“This nozzle provides the same high-impact clean as traditional, larger wine tank cleaners - but is lighter, shorter, and narrower, making it perfect for either fixed or portable tank cleaning applications,” LaBrooy said.

“The EZ-8 makes for a viable alternative to heavy impingement machines, or time and chemical consuming spray balls and it makes a safer alternative to costly manual tank cleaning, with the inherent confined space entry safety issues,” he said.

“Compact and efficient, the EZ-8 uses 80% less water, takes 75% less time, and allows for space saving, while maintaining maximum impact.

“Like all Gamajet machines, the VIII is f luid-driven, eliminating the need for external power sources.”

Spray Nozzle Engineering has a Gamajet product for every wine vessel cleaning application, including barrels and bulk tanks.

“If you need a total cleaning solution at your winery, please speak to us at Spray Nozzle today,” LaBrooy said.

More info at sales@ spraynozzle.com.au or 1800 NOZZLE.

Like all Gamajet machines, the VIII is fluid-driven, eliminating the need for external power sources.

Dirk LaBrooy

Leaders in the Design and Manufacture of Wine Making Equipment

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Email: info@winebarrelcleaning.com.au Website: winebarrelcleaning.com.au

August 2013 – Issue 595

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Bacchus Static

Bacchus Bacchus Steam Bacchus Mini Pressure Industrial

Grapegrower & Winemaker

79

winemaking New range of pneumatic presses, New models crushers & a selection of grape equipment

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CRUSHERS, SORTING TABLES, ELEVATORS & PUMPS For transfer of whole, crushed, destalked grapes and fermented marc

Vinexpo 2013 a success VINEXPO, THE INTERNATIONAL wine and spirits exhibition, broke all records for the number of non-French visitors at its 17th show in June.

In five intense days, featuring very active exhibitors, top flight tastings and quality business contacts hailed by the attendees themselves, Vinexpo clearly demonstrated why it is the world’s leading professional wine and spirits gathering.

Almost 50,000 visitors from 148 countries went through Vinexpo’s entrance gates, a slight 1.5 per cent increase compared to 2011.

While French numbers remained stable, others increased 3 per cent. In fact, a new record was set as the number of visitors arriving from outside France reached 18,462.

Asia demonstrated its interest with 3388 professionals and Vinexpo’s largest non-French contingent. Japan, where wine consumption continues to grow, was well represented with 427 visitors. Vinexpo attracted more Asian visitors with India, Taiwan, Vietnam and Malaysia all up.

The US, the world’s leading wine-consuming nation both in volume and value, was Vinexpo’s second largest international visitor with 1433 professionals.

These statistics confirm our forecasts with regard to world markets.

“Between 2012 and 2016, wine consumption will grow by 145 million 9-litre cases worldwide, an increase of 5.31%. Three markets in particular will drive this growth: the U.S. with an extra 40.5 million cases, China, up 70.5 million cases and Russia with a further 17.4 million cases,” said Vinexpo chief executive Robert Beynat.

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Ava i l a b l a l l s i ze e s

Cosme — Australia Stainless Steel Fabrications Pty Ltd Wine Tank Specialist 19 Lasscock Road, Griffith NSW 2680 Australia Ph: +61 02 6964 1155 Fax: +61 02 6964 5336 E-mail: cosme1@bigpond.com.au Home page: www.cosme.com.au

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August 2013 – Issue 595

Production of low-alcohol wine and beer using spinning cone technologies Leon Skaliotis

Over the last decade it is easy to observe Specialised that there has been an increasing trend in Winery both winemaking and Equipment brewing with growing interest in low and zero alcohol beverages. There are several reasons that are causing this trend and they include: • general health concerns • religious reasons • import excises and • stricter drink-driving laws.

Although reduced alcohol beverages were not considered as “real beer or wine” in the past, techniques for their production have changed, allowing low and zero alcohol wines and beers to finally be considered as serious alternatives to their full strength counterparts.

In fact, in some countries low-alcohol

beverages have been the fastest growing sectors of the alcoholic beverage market.

The reasons for this are simple. People enjoy having a beer or wine with lunch, but don’t want that sleepy feeling when they return to work. People also want to be able to responsibly enjoy themselves when going out with friends and drink beer or wine products without getting drunk. More importantly, they want something that tastes like full strength beer or wine and doesn’t just look like it. Current technologies such as the Spinning Cone Column (SCC), designed and manufactured by the Australian company Flavourtech, are allowing this to happen.

The Spinning Cone Column (SCC) One of the technologies currently available for removing alcohol from alcoholic beverages like beer and wine

is the SCC. The SCC was developed and commercialised by an Australian company in the 1980s and is used in a range of industries for aroma recovery and flavour management. The SCC is a unique and extremely efficient multistage distillation or stripping column whose design originally grew out of specific winemaking needs.

In brief, steam (which can be produced from a small portion of the feed product if necessary) is used in a counter current method to strip the alcohol from the wine or beer as it is processed through the SCC in a thin liquid film. This ability to process the beer or wine as a thin film through the SCC allows the removal of the volatile flavours or alcohol from the liquid stream using very low temperatures and a residence time of approximately 25 seconds. (www.ft-tech. net)

flavourtech Processing Excellence

When Quality is Important!

Spinning Cone Column • • • •

Production of low alcohol wines Adjustment & management of alcohol content Aroma recovery from wine/juice streams Flavour recovery from marc/yeast slurries

Centritherm® evaporator

• Production of premium grape juice concentrates • Production of high quality Low Sugar Juice (LSJ)

www.flavourtech.com August 2013 – Issue 595

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Grapegrower & Winemaker

81

winemaking

The SCC in the wine industry Today, the SCC is used in the wine industry on several continents for: • Alcohol adjustment by 1 or 2% to reduce the “hotness” of high alcohol wines • Removal of alcohol to produce reduced alcohol and zero-alcohol wines • Recovery of flavours from grape juice, wine and waste streams (e.g. marc) • De-sulphiting grape juice.

The process that has had the most attention is reduction of alcohol in wine.

This process can be broken into the following steps: Step 1: Based on the target alcohol level required in the finished product, the winemaker determines the volume of full-strength wine to be processed.

Step 2: The flavour is initially stripped from the wine at around 28°C and stored for re-addition at a later stage.

Step 3: The flavour-stripped wine is then re-processed to remove the bulk of the alcohol. Alcohol levels in the wine exiting the SCC are typically between 0.5 and 2% v/v, while the alcohol that has been removed is in the form of a high quality and high-strength spirit that can be sold or used in other applications.

Step 4: The stripped wine and flavour are blended back with the remainder of the batch, to achieve a final wine with the required alcohol content.

If the requirement is for a zero-alcohol product, then all of the wine is processed in the SCC and the alcohol strength in the wine exiting the SCC in step 3 is <0.1%abv.

It is that simple. There is no addition of water or of any other products that would adulterate the wine in any way. The resultant wine has reduced alcohol levels and a fuller, more rounded flavour due to the increase in the volatility of aroma compounds as the alcohol strength is reduced. In fact, a large number of wines processed in this way have received prestigious wine industry awards and use of the SCC to reduce alcohol level in wine is a popular processing method, with over 1000 wineries having adopted the technique.

A recent article published in the American Heart Foundation Journal Circulation Research also indicates that de-alcoholised wine is actually good for you. In the article published

by Dr Gemma Chiva-Blanch¹ from the University of Barcelona, she indicates that the consumption of dealcoholised red wine could be useful in lowering blood pressure. This is due to the impact of the antioxidants in wine not being impeded by the alcohol.

82 Grapegrower & Winemaker

Spinning cone technology is ideal for the production of low-alcohol wines.

The SCC in the brewing industry (LAB & NAB) In brewing, the SCC is used for alcohol removal from full strength beer for the production of non-alcoholic beer (NAB typically <0.05%abv) and low-alcohol beer (LAB typically <0.5%abv).

The key benefits of the Spinning Cone Column technology for producing NAB and LAB include: • Reduction of alcohol content in full strength beers to 0.05% abv in a continuous single pass with no product damage • Possibility to recover concentrated aroma to add back to LAB product • Significantly lower utility consumption when compared to alternative de-alcoholising systems • No external reflux, thus limiting residence time and avoiding unnecessary exposure of the beer volatiles to thermal damage • No significant concentration of the beer stream during de-alcoholisation, resulting in a higher quality final beer • Ability to process green beer, thus increasing productivity by removal of a filtration step • No need to de-gas the feed beer prior to de-alcoholisation • Plant is multipurpose and can produce both NAB and LAB products • High-strength and high-quality spirit is produced during alcohol removal • No effluent problems.

The beers made by the SCC are generally www.winebiz.com.au

considered superior to NAB and LAB products made by other techniques, due to the low thermal impact experienced by the beer while in the SCC. As referred to above, for LAB beers a two-stage SCC process can be used, whereby an alcoholic aroma can be collected in the first SCC stage for addition back to the dealcoholised beer resulting from the second SCC stage.

This aroma is alcoholic and so cannot be added back to produce NAB at <0.05%.

While a very acceptable ‘clean’ tasting NAB product can be produced with a single stage SCC process, Flavourtech have developed adsorption technology that can now be used in conjunction with the SCC to isolate important beer ester compounds, such that a totally non-alcoholic aroma can be produced.

This aroma can be added back to de-alcoholised beer, such that the beer remains below 0.05% abv, while of course significantly improving the aroma of the finish product.

The SCC is now installed in several breweries for the production of premium quality NAB and LAB products. These include: Unicer Brewery (Superbok) in Portugal.

Summary The benefits of the SCC for processing of alcoholic beverages include: • delicate flavours are recovered intact – without damage to characteristic top notes • amount of alcohol removed is controllable • operating parameters allow control of the recovered flavour profile • low operating costs • hygienic design with Clean In Place (CIP) function • Production of a low cost, clean spirit by-product.

The techniques described above are equally applicable to other alcoholic beverages. The SCC is currently in commercial use around the world for de-alcoholisation and flavour recovery from wine, beer, sake and other fruit-flavoured spirits, making the consumption of normally alcoholic beverages accessible to everyone.

References

Gemma Chiva-Blanch et. al., 2012. Dealcoholized Red Wine Decreases Systolic and Diastolic Blood Pressure and Increases Plasma Nitric Oxide. Journal of the American Heart Association, Circulation Research.

DOI: 10.1161/CIRCRESAHA.112.275636. 2012

Leon Skaliotis is the sales and marketing director for Flavourtech and is based in the company's Griffith, Australia head office. Email lskaliotis@flavourtech. com or see www.flavourtech.com.

August 2013 – Issue 595

New oxygen management tool Nomacorc, the world’s largest producer of alternative wine closures and leader in oxygen management technology, has announced the launch of its breakthrough next generation NomaSense oxygen analyser system.

The new NomaSense offering is the first portable Total Package Oxygen (TPO) meter designed specifically for the wine industry and allows users to measure and control the total amount of oxygen in wine, particularly during bottling.

“Nomacorc continues to serve as an important partner to wineries and academic institutions across the globe,” said Malcolm Thompson, vice president of innovation and strategy at Nomacorc.

“By developing a sophisticated, easy to use analyser, we hope to provide more winemakers with the proper tools to manage oxygen pick-up at bottling and deliver wines just as they intend.”

In this latest NomaSense innovation, wineries can measure both head space and dissolved oxygen using an integrated conversion calculator to determine the TPO. The NomaSense O2 P300

has a limit of detection of 15 parts per billion (ppb) and is intended for use throughout the winemaking process – most importantly at the bottling line – to improve quality control. The more sensitive NomaSense O2 P6000 has a lower detection limit of 1 part per billion and can also serve as a quality control tool, but is more specifically for laboratory use and scientific study.

“The ability to measure and manage oxygen is critical to ensuring wine quality and extending the shelf-life potential of wines,” said Dr. Stéphane Vidal, global director of enology at Nomacorc.

“The substantive enhancements to the NomaSense product line allow wineries to improve wine quality and help achieve bottle-to-bottle consistency.”

Improvements to the device were based on feedback from initial users, making the device well-adapted to

winery environments.

Other features and benefits include an improved userfriendly software interface with easier navigation, as well as enhanced data and file management systems for better traceability. The new devices also make sample identification easier via a QR code reader.

Last but not least, the hightech portable device has a sleek appearance and is significantly smaller in size compared to the original NomaSense analyzer – all while being more affordable.

Compatible with existing accessories and consumables, the NomaSense O2 P6000 and NomaSense O2 P300 are commercially available in July 2013.

For more information about Nomacorc’s NomaSense oxygen analyser equipment, visit ht t p://w w w.nom ac or c.c om /w i ne oxygen-analyzers.php.

Thermo Flash The new way to make high quality wines with high production throughput.

Installations all over the winemaking world.

Australia® August 2013 – Issue 595

(FDT) New hno lo

tec

gy

Contact; Australian Beverage Systems Pty Ltd – ABN 87 111 948 620 Ph: Geoff Price 0407 84 22 44 Email: price.geoff@bigpond.com www.winebiz.com.au

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sales & marketing How (and why) are wineries using Facebook for marketing?

Rebecca Dolan, Dr Steve Goodman and Dr Cullen Habel

The research We conducted a series of in-depth interviews during May with wineries from the Barossa, Yarra and Hunter valleys, Adelaide Hills, McLaren Vale and Tasmania. We were interested in how Australian wine brands are using Facebook as part of their marketing communications strategy, and found our answer with winery staff responsible for the winery’s social media. The research explored the winery’s objectives, approaches to use, their message content and how they measured the effectiveness of their social media campaigns. Interviews were transcribed and analysed using qualitative analysis software, nVivo 9.

Objectives This research is part of a study funded by the Grape and Wine Research and Development Corporation (GWRDC), and seeks to explore the optimal use of social media within the wine industry. The study will identify and describe how wine marketers may elicit appropriate consumer responses and outcomes for their brands. Findings can be seen over the next three years in Grapegrower and Winemaker Magazine, as well as regularly through our Facebook page: h t t p s : // w w w. f a c e b o o k . c o m / AustralianWineandSocialMedia

Why are wineries using Facebook?

A common thread across the wineries we spoke with is they use Facebook because ‘everyone else is doing it’ and ‘it would be weird not to’.

Whilst this demonstrates the popularity and widespread use of Facebook, particularly for brands, it’s important to approach any marketing strategy with a clear set of goals and objectives to work towards, whether it’s weekly, monthly or even yearly.

As with all marketing communication activity the first step should be to identify what you are trying to achieve, followed by working out what you need to do to achieve your objectives and then how you will measure the results of your effort.

There’s a danger in simply using Facebook because everyone else is – a danger of wasting your marketing resources and not knowing what you stand for.

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Wine brands were near unanimous in declaring they want to give a ‘behind the scenes’ look into the operations of the winery. This is mostly communicated through photos. The most successful photos include those of the winery activities, vintage, winemakers and interestingly – any pets! Facebook provides a valuable platform for this, even on a daily basis.

There is no other media type where you can provide such a personal insight into your brand, so it’s important to take advantage of this, but you need to be consistent.

Think about brand’s positioning, what you want people to take out of your communication, and how you want people to engage with you. Ask “what am I trying to do here?”

How are wineries using Facebook?

Brands tend to focus their online communication in one, two or all three of the following orientations:

Orientation 1: Promoting events Significant promotion of off-site and on-site events, music concerts, available facilities, wine tastings and corporate function.

In this case, the brand representatives most commonly use social media to provide information on booking procedures, availability and pricing: “it’s pretty much what’s happening, you know if we are going to open a particular bottle over a weekend, so like we did for Easter long weekend we put that up there as well or if there’s going to be specials coming up or events”

Orientation 2: Selling Information provided focuses largely on sales and promotional discounts.

Additionally, the brands use Facebook to inform users about product availability, sales incentives, wine reviews, and awards.

Information of product specification and tasting notes was also frequently shared amongst brand users. Wineries did however notice a need for balance between pushing the hard sell, and communicating other information: “We use it sell things obviously, we use it to advertise specials but it’s also to connect with them on a level that isn’t www.winebiz.com.au

just selling things”.

“I don’t want to make it sound like propaganda – so there has to be a bit of a balance between pushing wine and pushing different events and just saying here’s what’s actually happening.”

“Funnily like sometimes putting up things like you know if it’s a particular day e.g. Valentine’s Day and saying ‘you can get something for Valentine’s Day here’ they seem to not pull as much interest if you make it kind of obvious that you’ve got something for sale.

"It’s really interesting because we put one up, and I think it was one for Valentine’s Day and just sort of had it, there was a special pack that you could get and it didn’t have pricing or anything like that, but just said that there were special and no, that one didn't really get a lot of interest.”

Orientation 3: Relationship building Wineries were observed to be utilising social media to develop a sense of community and build relationships with their consumers.

Such wineries frequently use photos posted on the fan page of the local area and employees, depicting the culture of the brand.

Wine brands also appear to utilise social media to demonstrate concern for the environment and region, promoting and sharing other local businesses, charities and events.

“Personally I think it’s to connect with our customers or our audience, on a different sort of level” “It’s the best way that I can give people a personal experience of the winery in real time” “It is the friendly stuff – that people can see that there is a human-ness to what you’re doing and your business and I think people relate to that so they want to come to your business or go to your website, buy your product because they see that you are all real people working hard” “We have a story and we want to share it so that’s what we use the social media for, for sharing our actual story” The diagram depicting the proposed brand communication orientations demonstrates the overlapping nature of online communication messages observed. We propose that various Grapegrower & Winemaker

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sales & marketing combinations of each ‘type of use’ will create diverse responses amongst consumers. The combined orientations are illustrated as A, B, C and D. Future research exploring to what extent consumers perceive there are differences in the types of winery communication.

This is currently underway using a quantitative approach with real brands and constructed postings.

Understanding consumer perceptions of these three orientations will help us to determine the most suitable combination.

Current research has indicated that the key focus is balance between all three types of posts.

The research agenda will also explore how the combination of use type influences consumer perceptions of the brand; to propose ‘where’ the balance point lies.

A key takeout for wine marketers

Where to from here?

We notices a substantial disconnect in the use of Facebook, the firm’s marketing effort and the firm’s operations.

As we mentioned earlier – consistency is important. The typical staff member responsible for the wine brand’s Facebook activity was female, early 20s with a nontechnical wine understanding.

This in itself isn’t the problem - the problem is that many wineries run their social media in isolation from other marketing activity and independent of both the business and winemaking operation.

There is one person who understands how to use Facebook, but not necessarily how to use it to achieve the wine brands marketing and business objectives. In fact, the absence of any Facebook objectives or strategy might mean that any success is largely accidental. As with all marketing communications – integration is vital.

The first step is for wine marketers to identify what they want to achieve through using Facebook (and other social media). Consider the three orientations we’ve identified, how they relate to your wine brand and how they might fit with your other marketing efforts.

Ask yourself, are you all ‘sell, sell, sell’?

If your social media use sits too much in the pocket of just one of the other orientations then you most likely need to change it up a little.

It’s planning time. Time to establish what you want, look around at other wine brands’ Facebook use, the orientations discussed here, the work available on our Facebook page.

Call in some help if you need to. Make sure you aren’t mis-spending time where you could be delivering results that will help grow your brand.

And feel free to drop us a line, a visit or a comment via https://www.facebook. com/Aust ralianWineandSocialMedia.

It’ll also help keep the research news from this work coming your way.

Figure 1. Social media communication orientations

Rebecca Dolan, a PhD candidate at the University of Adelaide, is researching social media and wine marketing. Dolan has worked with Dolan Family Wines and Treasury Wine Estates – rebecca.m.dolan@adelaide.edu.au.

Steve Goodman, senior lecturer in marketing at The University of Adelaide Business School, specialise in Wine Business Research – steve.goodman@adelaide. edu.au

1. Sales and promotion focus

Cullen Habel, independent market research consultant and adjunct lecturer in marketing and market research at the University of Adelaide – www. cullenofadelaid.com.

A

B D

2. Community and relationship development focus

C

3. Event and visualisation focus

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sales & marketing

Image is everything Marketing your winery is an integral part of ensuring its success, and arguably as important as the quality of the wine you produce.

Opportunities to promote your brand often arise at unexpected times, and you need to have resources on hand to make the most of them. In Part 3 of this feature series we continue our look at image libraries, focusing on the sourcing of images to promote your business.

Gerri Nelligan

IN Part 3 of this ongoing marketing series, we focused on images: what makes a good image and how to organise an image library. In this edition we look at sourcing images, working with a photographer and copyright issues.

Working with a photographer

doesn’t work, as the images we end up with may not actually be what they’re after, and in the worst case scenario we have to do a second shoot,” he said.

“With photography, preparation is everything. You’ve got to work out what you want way before the shoot starts.”

Tervoert says he advises people to go online and look at other people’s images, and also see what’s around in print.

“It’s not that we want to replicate it but knowing the sort of look or feel that people like is really helpful – and knowing what they don’t like is just as important,” he said.

“Spend an hour talking with the photographer, or you’ll end up spending twice as long on the job because we haven’t got a good brief of what we want to achieve. Make sure you’re both on the same page on the day instead of trying to work it out when you get there, and you’ll save both time and money.”

Having the brief on arrival is “imperative”, Tervoert says, as it allows everyone – and everything – to be prepared.

“Once we know what we want and what we’re going to shoot, we can pre-plan to ensure everything runs smoothly,” he said. “Light is a big issue. You’ve usually got to be prepared to work outside hours, as the best light is generally in the early morning or late afternoon, even for inside shots. So they need to plan their schedule around that, and make sure that they’re available.

“And not just themselves: having other personnel ready and willing is equally important. Tell your people the shoot is

Images can come from a variety of sources. If you or one of your team is good with a camera you can take them yourselves. Visitors to your winery may send through great images they took, ditto the journalist on the local paper or the equipment rep who loves what you’ve done with their gear and takes a few shots for their file. But if you’re really serious about setting up a good image library you’ll call in a professional photographer, who in one shoot (usually) can provide a range of quality images that will cover any marketing opportunity that comes your way.

Barossa Photo Company’s Tony Tervoert is an AIPP-accredited photographer with more than 12 years’ experience in the wine industry. He shoots at 20-30 wineries each year, covering everything from bottle and staff shots to cellar door and landscape images, but says very little of his work is for image libraries.

“Generally the client has been prompted by a request for an image and realises they haven’t got any good promotional material on file,” Tervoert said. So it’s an urgent call to schedule a shoot as soon as possible, with very little planning.”

Which Tervoert says is the wrong way to go about the process, from both a quality and cost point of view.

“Most people don’t have any idea as to what sort of images they want or need, they want me to just come along and decide what to take. Generally that just

Tony Tervoert is an AIPP-accredited photographer with more than 12 years’ experience in the wine industry. He shoots at 20-30 wineries each year and says that, from both a quality and cost point of view, preparation is paramount to a good result.

Visitors to your winery, eg the local paper or the equipment rep who loves what you’ve done with their gear and takes a few shots for their file, may send you some photos. Ask for usage permission and add them to your image library – with the appropriate credits. Photo: Gerri Nelligan.

Sourcing images

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happening and that you want them to be a part of it, and make sure they’re okay with it – it’s really hard to get a good shot when the subject doesn’t want to be there.

“The biggest incentive is the money it saves. Shooting half-a-dozen staff and a couple of cellar door shots can be $200, or $600 if they don’t come in ‘til late and then don’t want to co-operate.”

Finally, ensure any major unsightly elements are moved out of the way and, if you want products in your shots, have them on hand.

“Having all that ready helps achieve the best result on the day, both photographically and financially, and therefore ultimately benefits the client.

You’ll get better shots for less money, so it’s definitely worth the effort,” Tervoert said.

Leaf – close up of red vine leaf in autumn. Photo: Gerri Nelligan

Photographic rates are generally based on each individual job. Tervoert charges an hourly rate for editorial or event shoots, which tend to be brief, and a half or full-day charge for advertising or library shoots. There’s then an image charge based on the number of images provided, which covers editing and preparation time, and also usage fees.

especially with the current trend of internet photo sharing and downloads– so I give them unrestricted usage. The photos are also supplied in three different sizes, so if they need to email one off quickly they can pull a suitable version straight up and if they need a really high quality file for printing they’ve got one of them on hand too.

“Providing the right image for the situation is really important – you don’t want to be emailing 10MB files and clogging up someone’s email system until you know it’s the image they want.”

Copyright and crediting

Lock it in

When dealing with images that are not your own, it’s important to obtain usage permission and provide appropriate crediting details. Ideally, discuss usage and crediting when you’re originally provided with images and, if possible, gain general permission for ongoing usage.

Tervoert says that while he retains the copyright to any images he takes, he always provides clients with full access to the images.

“I don’t ever sell the copyright but they have full rights to use them as they wish,” he said.

“Most people don’t understand the need to obtain permission anyway –

Once you’ve got usage sorted, add the crediting details to the document or file where you have your image information filed – the one with the situation place/ names/titles etc. And importantly, add a reference to the image name identifying the need to credit the image, to ensure that the crediting details appear any time the image is used. The copyright symbol © is ideal. So an image requiring crediting would be filed as “Cowra Best Red 2012 Award ©"(see Wod menu.

It may seem a little fiddly at the time but, while copyright and photo acknowledgement is an increasinglyignored issue, it’s one which can cause substantial problems for your business if

Professional rates

not considered and acted upon.

Online image libraries You could also consider creating an online image library, where people can download high-resolution images at no charge. Usage is generally restricted to non-commercial purposes and copyright remains with the owner, with all images to be credited to the photographer and/ or owner. Some also provide contact details for commercial use requests. A couple of great examples are Central Otago producer Akarua Wines – www. akarua.com and go to Gallery & Video; and the Wines of South Africa Media Room – click through from: www.wosa. co.za.

No doubt many of you now have some work to do on your image library – and maybe a call to make to a good photographer – to ensure you have the marketing resources you need on hand.

And while we’re on experiences, photographer Tony Tervoert is happy to speak with GG&W readers regarding copyright and image usage, and answer queries about how contractual arrangements generally work in Australia. Contact Tony at Barossa Photo Company on 0410 504 815 or via email at: tony@barossaphotocompany.com.au.

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The glasstop launched at Sydney conference State-of-the-art closure embodies ingenious design and technical excellence.

LAST MONTH IN Syd ney, œnologic announced the launch of its innovative new Bottling & glass closure for Labelling wine – The glasstop.

Working closely with the Australian Wine Research Institute (AWRI), œnologic has developed a revolutionary new glass closure, available exclusively to Australian wine producers for 18 months beginning mid-2014. As the principal business partner of the event, œnologic was showcasing The glasstop prototype at the 15th Australian Wine Industry Technical Conference held in Sydney from 13-18 July.

The glasstop is an elegant glass closure with robust sealing capabilities, an in-built tamper evidence device and a pocket designed to carry a brand message. The glasstop’s elegant genie-in-a-bottle design features a round top and heart of glass, surrounded by an inert polymer that forms a secure seal inside the bottleneck. The glasstop also features an integrated tamper evidence band, protecting wine integrity through the supply chain.

Another unique feature of The glasstop is the ability to include a customised top coin that crowns the closure with class and style. Under the top coin is a ‘message in a bottle’ – a folded paper leaflet, giving wineries the opportunity to tell their own brand story. There is also the option to allow a controlled rate of oxygen into the bottle to aid in the ageing of wine.

“We chose Australia as our first market because of Australia’s long and successful history in embracing alternative closures,” said Pieter de Bruijn, partner at œnologic. “From screwcaps right through to wine science, innovation is an integral part of the Australian wine industry. What better place for The glasstop’s journey to begin?”

Pieter continues, “The benefits of this closure are highly appealing to the modern-day winemaker, with simple integration into bottling lines. In addition, The glasstop’s tamper evidence band will provide piece of mind for consumers and wine producers alike.”

The glasstop will be available in three different styles: • basiq is the standard closure featuring the tamper evidence band and the top coin.

• niche has all the features of the basiq plus the option to include a folded 12x12cm full-colour leaflet under the top coin.

• crux is the high-end closure, with all the features of the niche, as well as a function that allows a controlled rate of oxygen ingress designed for premium wines with ageing potential.

About œnologic The glasstop by œnologic was conceived by two entrepreneurial winemakers with a vision to produce an aesthetically pleasing wine closure for their French Provençal Rosé, with the goal of keeping their wine as fresh and crisp as the day it was bottled.

The company that now produces The glasstop is called œnologic, with the original two winemakers at the fore of its continued refinement. AWRI has been working closely with œnologic, to oversee the technical assessment of the closure.

More information at www.oenologic.com.

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De Bortoli introduces ready-to-drink moscato THIRD GENERATION FAMILY wine company De Bortoli has expanded its portfolio with the introduction of Sia – a ready-to-drink (RTD) product comprising two varieties: moscato and pink moscato.

De Bortoli, which has vineyards across Victoria and NSW, debuted Sia last month after identifying an opportunity in the market for non-spirit based wines in an RTD format.

The decision to take its product offering to new frontiers is in line with the company’s core objectives of growth and innovation.

Packaged in an easy to open and ready to drink 330ml flint bottle, Sia’s label exudes femininity, elegance and style.

Sia has been created with the vision to bridge a gap in the market for those who are ready to move on from the traditional spirit-based RTDs, but are not quite ready to embrace a glass of wine.

Sia also offers a convenient alternative for traditional Moscato consumers.

De Bortoli managing director, Darren De Bortoli believes the introduction of

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Sia will see the company benefit from increased opportunities for distribution.

“For us, it’s exciting to contemplate the opportunities a wine-based RTD product, such as Sia, will bring,” De Bortoli said.

“We look forward to forging new relationships with retailers and on premise venues, as well as furthering our offering to current De Bortoli customers.”

The size of Sia positions it in a new space, slightly larger than its competitors offering a sweeter styled ‘mini’ moscato.

The convenient, individual servings also allow consumers to track their consumption with greater accuracy.

“We believe the release of Sia will push the boundaries for non-wine drinkers and traditional RTD drinkers alike and will offer an approachable introduction to wine-based products,” De Bortoli said.

Sia moscato and pink moscato, which has an RRP of $24.99 per six pack, is produced by De Bortoli at its Bilbul Estate winery, in the Riverina.

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The new pink moscato RTD six pack from De Bortoli.

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sales & marketing label design

&

A flaxen-haired beauty Sami Glastonbury: Comes from a high-end hospitality background in her early career but has been immersed in the wine industry for the last decade, both through choice and marriage.

Charlie Melton: Quiet, studious youthful student of the grape over the last 40 years, hopes to eventually graduate to respected member of the wine community.

What inspired you to work in design, and what aspect of label design do you enjoy the most or derive the most satisfaction from?

What are the most important labelling concepts to impact on wine sales and marketing success?

Clear branding and imagery enhances the potential for increased wine sales.

If you define your brand from the beginning it is easier to follow down the right avenue when designing the label.

It is important to us as a winery, and a brand, to be a part of the whole process, from the vineyard through to making the wine and then creating the label.

Keeping some of the design process in-house gives us confidence that we have control over the delivery of our final product.

Nothing should ever be an afterthought.

This is what inspires us to be true to our product from the beginning to the end.

Satisfaction comes from when the consumer sees our wine and instinctively knows our style ... inside and out of the bottle.

Have you seen many changes in label designs over the past decade and what labelling trends do you see emerging into the future?

I don’t think there is a particular trend, as such.

Some brands stay true to their traditional style and others reinvent themself almost yearly.

There has definitely been an increase in ‘fun’, or less serious, labels from the new players in the industry over the past 10 years but I wouldn’t call this a trend.

One thing for sure is that the range of colours, quality of images being reproduced and stock available is second to none and you are only limited by your budget.

What was the inspiration or key branding message behind this particular wine label?

We wanted to pay homage to the wine and the back label by actually putting a face to the ‘flaxen haired beauty’ (aka Charlie’s wife Virginia) who we have written about for 25 years.

The image is from a Paris fashion photographer named Perla Maarek.

Each of the wines in our stable has a unique name and selling point that is first and foremost rooted in truth. For a small winery like us each of the stories relating to our wines are known by our customers either through our newsletter or media and of course just through discourse amongst other members of the wine trade.

In our case the fix for the name is based on real life people and or places or events and this makes the story more genuine and of course, truth (life) is often stranger than fiction and thus more memorable.

To what extent do countries respond differently to labels and/or wine marketing images?

Some countries are sensitive to colours used others are sensitive to label/wine names.

So it is impossible to please everyone.

We believe as long as we stay true to our brand and our style the whole package is understood.

How can label designers overcome the challenge of helping a wine bottle stand out as the market becomes increasingly congested?

Good question. A marketer’s nightmare!

Being aware of what the competition is doing in that particular price point is a good start. It really goes back to whether you have a clear and defined audience and making sure you speak to them through the label.

What are the technical specs used in the production of the label, i.e., printing technique, processes and colours?

The printing technique used is rotary flexographic with multicolour and hot foil embellishments.

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business & technology Wine Alumni enjoy breakfast function at 2013 AWITC THE WINE ALUMNI breakfast at the 2013 Australian Wine Industry Technical Conference brought together students, graduates and staff from Roseworthy and The University of Adelaide.

The University of Adelaide Wine Alumni held a breakfast function at the recent 15th Australian Wine Industry Technical Conference. The breakfast was a great success and some people caught up with friends that they had not seen for many years. About 50 people attended with some attendees from Portugal and France. Patrick Iland, the patron of the Wine Alumni, was the guest speaker. The event was supported by The University of Adelaide’s School of Agriculture, Food and Wine and the Office of University Engagement.

The Wine Alumni brings together graduates, staff and students from all wine related disciplines of Roseworthy Agricultural College and The University of Adelaide. Iland said that the Wine

Alumni is working to build links across all alumni, whether they are from Roseworthy or The University of Adelaide and whether they are from the disciplines of oenology, viticulture, wine marketing or wine business.

The main connection is via an e-newsletter that details events, profiles members and reports current and past Roseworthy, The University of Adelaide and industry activities. To receive this newsletter interested current students, graduates and staff of Roseworthy or The University of Adelaide need to register in the Wine Alumni database. People can register (join) the Wine Alumni by sending their name, email address and birth date to Ruth Rosie at The University of Adelaide (ruth.rosie@adelaide.edu. au). Even if you are currently receiving the Wine Alumni newsletter from the University of Adelaide, please send your name, email and birth date to Ruth so that The Wine Alumni has your up-to-

date details and confirmation that you wish to be part of the Wine Alumni.

A website and other social media programmes are being developed to ensure that the Wine Alumni can connect with its global family.

In his speech Iland said, “The Wine Alumni aims to link the past with the future. Roseworthy has a great tradition of wine education and this is now being carried on at the Waite and North Terrace campuses of the University of Adelaide.

Our heritage is Roseworthy and our future is The University of Adelaide. We want to strengthen the understanding of the role that each institution has played and is playing in the Australian and global wine industry”.

The Wine Alumni welcomes any suggestions for activities or comments on its function — contact Ruth Rosie (ruth. rosie@adelaide.edu.au) or Paul Grbin (paul.grbin@adelaide.edu.au).

FAQ: Who will help me sell my wine?

VISIT www.winebiz.com.au/guide • Select the option “Brokers (Wine) & Wine Sales” from the Buyers’ Guide categories listed to view companies that offer these services VISIT www.winebiz.com.au/widonline/distributors • Click “List all »” to view all Distributors • Refine your search by adding “State/Country” and/or “Agencies” (brand names the distributor currently handles) RememBeR to login first so that you can access Distributors*

LOOK in your 2013 Wine Industry Directory from page 409 to find “Brokers (Wine) & Wine Sales”, from page 533 to find “Distributors” and from page 541 to find “Retailers”

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VISIT www.winebiz.com.au/widonline/retailers • Click “List all »” to view all Retailers • Refine your search by adding “State/Country” and by flagging “Accepts samples?” (send samples to wine buyer/address listed) RememBeR to login first so that you can access Retailers* *Distributors and Retailers available only to those who have purchased the Wine Industry Directory (purchase includes annual subscription to WID Online)

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August 2013 – Issue 595

business & technology in brief The Lane scoops Stodart Trophy Vintage 2013 to be a corker The Lane Vineyard has won the Stodart Trophy for best gold medal one-yearold red at the National Wine Show in Brisbane.

The Adelaide Hills winery won the Trophy for its 2012 Block 14 Shiraz.

The Stodart Trophy was established in 1970 when the late Len Evans persuaded Brisbane’s Toby and Kay Stodart, both food and wine aficionados, to give a trophy to encourage a fledging wine industry.

“I am moved that the hand-selected A-Team of some of the finest judges in the country were inspired by Shiraz from a small estate, cared for by honest, hardworking people, from a single vineyard on a very special site,” said John Edwards of The Lane.

“This is an elegant, fine, perfumed wine. Neither Australian nor French in style, it is the best of both worlds. I believe Toby and Kay Stodart would be happy to have it on their table.”

Australia’s 2013 vintage is expected to be of a very high quality, with Shiraz and Cabernet Sauvignon standouts across most regions, according to Wine Australia.

The National Vintage Review – 2013

by Wine Australia says varieties Pinot Noir, Grenache, Riesling, Chardonnay, Pinot Gris and Semillon will also be of good quality.

The review showed that generally the vintage avoided disease and flooding, and benefited from water availability which led to an increase in tonnages.

Wine Australia’s general manager, market development, James Gosper said feedback from most wine regions is that the quality of the 2013 vintage will be high and comparable to the 2012 vintage, which was considered to be excellent.

The review provides a regional summary of the 2013 vintage from 49 of Australia’s wine regions.

Schild’s Moorooroo – a world best Schild Estate’s iconic 2008 Moorooroo Shiraz has been awarded gold at the 2013 Syrah Du Monde International Wine Competition.

The gold medal was one of only five awarded to Australia, competing against 423 wines across 28 countries.

Schild Estate general manager Casey Mohr said it was an honour to win gold against the best Shiraz in the world.

“The Moorooroo is the most prestigious of our range and probably the least known of all our wines. This award will help generate international awareness and respect for our iconic wine,” she said.

Moorooroo Shiraz is made from vines over 165-years-old in the Barossa Valley.

Schild Estate also won a silver medal in the same show for its 2009 Ben Schild Reserve Shiraz.

Wirra Wirra to distribute in NT

Stodart Trophy delight – The Lane Vineyard winemaker, Michael Schreurs, left, with vigneron, John Edwards and assistant winemaker, Hugh Guthrie.

McLaren Vale’s Wirra Wirra Vineyards will start distributing in the Northern Territory through its existing partner Negociants Australia from this month.

Wirra Wirra Vineyards managing director Andrew Kay said, “Having just signed on to continue our long and extremely successful domestic partnership with Negociants Australia for a further three years, it makes good sense to unify our distribution across the country.”

Negociants Australia general manager Adam O’Neil said, “The addition of the Northern Territory to our distribution agreement sees our relationship span all states and territories, and is testament to the continuing commitment of both parties and the strength of our future together.

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August 2013 – Issue 595

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Grapegrower & Winemaker

95

business & technology

Vinexpo brings Australian wine exporter closer to new markets Kellie Arbuckle

AN ISLAND COUNTRY within the Caribbean seems an unlikely candidate for grand wine opportunities, especially when compared Export & with the hype around China. But Greg Cobra, director of wine exporter Inland Trading Insurance Company, is confident Trinidad and Tobago has a mature wine market to provide prospects for the wineries he represents. “Trinidad and Tobago is a touristbased market, but within that market there are also retail outlets looking to embrace a range of Australian products,” Cobra said.

In addition to the islands, Cobra is starting to tap into wine markets in Spain, the Czech Republic and Malta.

Cobra currently exports premium wines from Australia, South Africa and New Zealand to Thailand, Singapore, the Middle East, China, South Korea, Canada and the UK. He says the latest countries added to the list are the result of relationship building at the biennial wine fair Vinexpo, which took place over five days from 16-20 June in Bordeaux, France.

“We find it to be an incredibly dynamic internationally focused show where few Aussies participate, which means the benefits for us are sensational and immense,” said Cobra, who has attended the past five events.

Our core services include:

• National logistics service • Warehousing, including pick/pack, inventory management, container destuff and kitting • Temperature controlled storage environments in Victoria and Queensland • Metropolitan & Regional chain and on premise/retail delivery • RF based warehouse management software

www.bamwine.com.au

“We meet people from all over the world, from countries you would never expect to do business with – but they’re there to do business on wine. And this year was no exception.”

Only four Australian companies exhibited at this year’s event, The others were De Bortoli Wines, Nugan Estate and Westminster Wine. This year’s fair reached nearly 50,000 visitors from 148 countries, with China upping its participation about 14% on 2011. Other countries to increase participation levels included India, Vietnam and Malaysia. This year, Cobra met with current and potential importers looking at getting into Australian wines or expanding their current range, as well as retailers and airlines.

“The group we met from Trinidad and Tobago not only imports and supplies wine to hotels but also sells wine directly through retail outlets,” Cobra said. “The group we met from Malta is similar – it has distribution to consumers as well as an amazing operation supplying hotels into that market.”

He says he is also now dealing with a high-end retailer in Spain which is seeking a premium Australian-produced wine to be used under its own label within the 8-10 Euro price point.

He says Vinexpo has allowed him to strengthen his ties with China and make new ties with new markets.

“China is a booming market, but there are opportunities out there that are completely and utterly untapped for Australia at the moment,” he said.

“Tapping into those markets and gaining opportunities that you simply wouldn’t believe exist in some countries is something we’ve experienced by going to Vinexpo.”

Cobra formed Inland Trading Company about 15 years ago after working as an economist for a private consultancy.

Initially selling fruit juice to Singapore, Hong Kong and Asia, it moved into wine after realising there was a market for it.

Today, he represents several brands, including premium wineries Clonakilla and Greenock Creek and says the biggest lesson he has learnt is to keep your options open.

“You can’t put all your eggs in one basket,” he said. “We start to consider new markets when we believe it’s the right time, that is, when it’s starting to mature. We don’t use Austrade – we believe it’s the shotgun approach. Instead, we do our own research and make a lot of visits before we make decisions.”

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96 Grapegrower & Winemaker

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August 2013 – Issue 595

Insuring export wine An understanding of the terminology used in exporting wine will help winemakers and marketers to navigate the potential hazards of export.

MARINE CARGO INSURANCE is the term given to insurance cover while goods are in transit by sea, land or air.

Exports are either insured CIF or CIP. An explanation of these terms follows: CIF: cost, insurance and freight.

The seller clears goods for export and meets the cost of carriage to the port in the destination country, including insurance.

But the importing buyer bears all risks, except marine insurance, after delivery.

Delivery occurs when goods pass over the ship’s rail in the port of shipment.

The buyer also bears any extra costs caused by events that happen after delivery.

CIP: carriage and insurance paid to (named place of destination).

The seller clears the goods for export and pays for delivery to the named destination. The goods are delivered when the seller passes the goods to its

carrier. From this point the buyer takes responsibility for all costs and risks. But the seller must also take out insurance to

Exported wine is exposed to a wide range of risks, some of which include loss or damage due to a variety of factors.

cover the buyer’s risk during transport.

Exported wine is exposed to a wide range of risks, some of which include loss or damage due to: • Theft, pilferage or hijack • Rough handling or accidental damage during any stage of the transit process • An accident, such as a ship sinking, an aircraft crashing or a truck colliding or overturning • Water damage • Exposure to a wide variation in temperatures, etc.

Insurance is worked out on the value of the consignment (CIF) plus 10 per cent (or more), to allow for costs associated with quantifying and processing a claim.

It is therefore important these extra costs are included to ensure you are not underinsured.

For further information please contact Steven McInerney, director, MGA Insurance Brokers on 08 8841 4200.

Why risk it?

Don’t risk losing it all.

Exported wine is exposed to a wide range of risks.

At MGA, we’ve got all your exporting needs covered.

Call MGA before you export.

www.mga.com

August 2013 – Issue 595

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Grapegrower & Winemaker

97

business & technology

Can your business benefit from EMDG? engaged to undertake export market research or marketing activities, up to $50,000 per application, and only if the consultant is arms length.

3. Marketing visits Melanie Reddaway Business columnist

The Export Market Development Grants (EMDG) scheme is an Australian government financial assistance program intended to support small and medium businesses in both starting and growing their export activities. In addition to helping wine businesses develop export markets for Australian wines, the scheme also supports the development of inbound tourism.

The EMDG scheme refunds claimants 50 per cent of eligible export promotion expenses above $10,000 in a financial year. To be able to claim, you need to have spent at least $20,000 on eligible export promotion expenses, but for your first claim that $20,000 can be spent over two financial years.

Eligible applicants can claim EMDG up to seven times.

What are eligible export promotion expenses?

There are nine categories of promotional activities which can be claimed:

1. Overseas representatives You can claim for reasonable costs associated with having an overseas representative market or promote your product.

Note, however, you can only claim for the portion which relates to promotion of your Australian products, so if you pay this person to do other activities such as after-sales support, warehousing or logistics management, or dealing with nonAustralian products, the claim will need to be adjusted to reflect ONLY the cost of having your Australian products promoted.

Austrade warns on its website that it is likely to contact your overseas rep directly, and I can tell you from my own experience, it did. They want to confirm not only that the person exists, but also the types of activities they perform for you, and in what proportions.

You will need to supply documentary evidence of the role and function of the representative or consultant (eg contracts, detailed invoices, timesheets).

2. Marketing consultants You can claim the cost of consultants

98 Grapegrower & Winemaker

You can claim the cost of overseas travel for export development purposes including airfares, taxis and departure taxes.

But before you get excited and think you might start travelling first class since the government will foot the bill, it’s important to note you can only claim 65 per cent of first class airfares.

Accommodation, entertainment and living expenses are claimable at a rate of $300 per day. To claim under this category, you need to maintain trip reports, boarding passes, diary notes etc to substantiate the details of the trip.

4. Communications You can claim the costs of communications to promote your product overseas, eg fax, emails, phone.

To keep things simple, you can choose to receive an automatic 3 per cent addition to your grant to offset these costs, rather than claiming actual expenses.

5. Free samples You can claim the cost of providing free samples of your export products to potential customers.

6. Trade fairs, seminars, in-store promotions You can claim the cost of participating in international trade fairs, in-store promotions, or similar activities.

Claimable expenses include entry fees, site charges and associated freighting of promotional materials.

7. Promotional literature & advertising You can claim external costs of promotional material, such as brochures, advertising and website development.

8. Overseas buyers You can claim the cost of bringing potential overseas buyers to Australia, up to a limit of $7,500 per buyer per visit and $45,000 per EMDG claim.

9. Registration and/or insurance of eligible intellectual property You may claim payments made to third parties such as patent or trademark attorneys for the protection of intellectual property in countries other than Australia or New Zealand. www.winebiz.com.au

What are ineligible expenses?

This is not a definitive list, but exclusions that are most likely to be relevant to wine businesses include: • Expenses relating to product development, distribution or certification • Expenses that are not substantiated • Expenses incurred by a related business entity • Expenses that relate to after-sales activities.

Commissions or discounts Australian taxes, levies or charges (except Australian departure tax).

It is also noteworthy that you cannot claim in relation to dealings with North Korea, Iran or New Zealand.

Who is entitled to claim?

To be entitled to submit an EMDG claim, you must have spent your own money to seek out, create demand for and/ or develop an export market for your product or service.

You must also be the intended principal in proposed export transactions (some exemptions apply).

You must have paid the expense during the financial year and the item or service paid for must have been provided to you (ie you cannot prepay in order to claim). Finally, and this is important, you must have evidence of the payment and what it was obtained for (eg invoices and bank statements).

To find out more, check out Austrade’s website: http://www.austrade.gov.au/ Export/Export-Grants

EMDG consultants There are consultants who specialise in helping businesses with EMDG claims. If you’re one of those time poor small business owners who won’t end up claiming your entitlements because you’re too busy running your business to attend to the paperwork (or you just really hate that kind of paperwork) then I highly recommend you look in to this option. A claim minus their fee is still going to put you further ahead compared to no claim. Austrade even offers a list of consultants that they approve of: www.austrade.gov.au/Export/ExportGrants/Consultants Some of the approved consultants get extended claim deadlines of 28 February 2014, while the deadline for self prepared claims relating to the 2013 financial year is 2 December 2013.

August 2013 – Issue 595

Australian Wine Export Market Snapshot The Australian Wine Export Market Snapshot is prepared by Wine Australia and provides the latest key statistics on exports of Australian wine.

Updated monthly, the snapshot looks at the movement in total volume and value

for the past 12 months and then drills down into more detail such as the top five destinations by value growth, movements in container type, colour, winestyle, and price point, and the top five varietal and regional label claims on bottles.

The main purpose of the report is to provide some high-level trends for the Australian wine category.

For more information please visit www. wineaustralia.com/winefacts, email to info@ wineaustralia.com or ring 08 8228 2010.

Highlights â&#x20AC;&#x201C; year ended June 2013 Key statistics Total

2013

Change

Volume ML

698

-2%

Value $AM (fob)

1820

-2%

Destinations (by value growth)

$Am

Growth ($Am)

China, Pr

248

34

Hong Kong

72

10

New Zealand

72

10

Switzerland

11

2

Malaysia

30

2

Share

% point change

Glass bottle

Container type (by volume)

45%

-1.3

Bulk

54%

1.4

Soft-pack

1%

-0.1

Alternative packaging1

0%

0.0

Share

% point change

Red

Still wine by colour (by volume)

59%

-2.9

White

41%

2.9

Share

% point change

Red still wine

58%

-2.8

White still wine

40%

2.8

Sparkling

2%

-0.1

Wine style (by volume)

Fortified

0.1%

0.0

Other

0.2%

0.1

Price points (by volume)

Share

% point change

$A2.49/L and under 2

56%

0.2

$A2.50/L to A$4.99/L

34%

-0.3

$A5.00/L to A$7.49/L

6%

-0.2

$A7.50/L to A$9.99/L

2%

0.1

$A10.00/L and over

2%

0.2 Share

Top five varietal label claims on bottles (by volume)

ML

Shiraz and Shiraz blends

110

37%

Chardonnay and Chardonnay blends

60

20%

Cabernet Sauvignon and Cabernet Sauvignon blends

57

19%

Merlot and Merlot blends

28

9%

Sauvignon Blanc and Sauvignon Blanc blends

9

3%

Top five regional label claims on bottles (by volume)

ML

Share

South Eastern Australia

200

71%

NOTES & DEFINITIONS Prepared: July 2013, updated monthly Alternative packaging includes flagon, tetra, PET and other packaging types The growth in this segment is due to growth bulk shipments as more Australian wine is being packaged overseas for a combination of reasons, including economic, environmental and scale rationale together with meeting the requirements of some customers.

The change in share represents percentage point change in share between the current twelve month period compared to the preceding 12 month period.

Based on data compiled from the AWBC Wine Export Approval System.

Average Value ($AUD) calculated on FOB value. Free on Board (FOB) value includes production and other costs up until placement on international carrier but excludes international insurance and transport costs.

Data is based on wine shipped from Australia to the country of destination - in some instances, wine is then transshipped to other countries for consumption.

1

South Australia

31

11%

Barossa

7

2.5%

McLaren Vale

6

2.1%

Riverland blends

4

1.5%

August 2013 â&#x20AC;&#x201C; Issue 595

2

Disclaimer: While Wine Australia makes every effort to ensure the accuracy and currency of information within this report, we accept no responsibility for information, which may later prove to be misrepresented or inaccurate, or reliance placed on that information by readers.

Provisions of the Copyright Act 1968 apply to the contents of this publication, all other right reserved.

For further copyright authorisation please see the www.wineaustralia.com website

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Grapegrower & Winemaker

99

looking forward 2013 Australia & New Zealand

looking back

August 15 AWRI Seminar (Avoca). Avoca, VIC. www.awri.com.au/industry_support/ courses-seminars-workshops/events 15 Coonawarra Wine Tasting Roadshow – Melbourne. Melbourne, VIC. www.coonawarra.org 17 Hobart Wine Fair. Hobart, TAS. www.tasmanianwinecentre.com.au 17 Launceston Wine Fair. Launceston, TAS. www.tasmanianwinecentre.com.au 18 Coonawarra Wine Tasting Roadshow – Adelaide. Adelaide, SA. www.coonawarra.org 19 Finlaysons Wine Roadshow XXI - The Changing Nature of Wine Distribution (Margaret River). Margaret River, WA. www.finlaysons.com.au 20 Coonawarra Wine Tasting Roadshow – Perth. Perth, WA. www.coonawarra.org 21-23 (JD) Six Nations Wine Challenge.

Concord, NSW. www.boutiquewines.com.au 21-22 Taste Orange at Sydney. Sydney, NSW. www.winesoforange.com.au 22 (JD) 11th Marananga Regional Wine Show. Seppeltsfield, SA. www.whistlerwines.com 22-24 Winewise Small Vigneron Awards.

Canberra, ACT. www.winewise.net.au 24-26 (JD) Bragato Wine Awards.

Blenheim, NZ. www.bragato.org.nz 24 Seduction by Tastebuds Lunch.

Moonambel, VIC. www.pyreneestourism.com.au 24-25 Sunbury Region Wine Festival.

Sunbury, VIC. www.sunburywines.com 25 Annual Sommeliers Australia Ball 2013. Melbourne, VIC. www.sommeliers.com.au

26 Samuel Smith & Son - Negociants Australia New Release Tastings 2013.

Melbourne, VIC. www.negociantsaustralia.com 27 New Zealand Society for Viticulture and Oenology 2013 Technical Workshop.

Blenheim, NZ. www.nzsvo.org.nz 27-29 (JD) Riverina Wine Show. Griffith, NSW. www.riverinawinemakers.com.au 27 Samuel Smith & Son - Negociants Australia New Release Tastings 2013.

Sydney, NSW. www.negociantsaustralia.com 28 Markhams Young Viticulturist Competition 2013. Blenheim, NZ. www.bragato.org.nz 28-30 Romeo Bragato Conference.

Blenheim, NZ. www.bragato.org.nz 28 Samuel Smith & Son - Negociants Australia New Release Tastings 2013.

Gold Coast, QLD. www.negociantsaustralia.com 29 Finlaysons Wine Roadshow XXI - The Changing Nature of Wine Distribution (Yarra Valley). Yarra Valley, VIC. www.finlaysons.com.au 29 (JD) International Sweet Wine Challenge. Griffith, NSW. www.riverinawinemakers.com.au 29 Samuel Smith & Son - Negociants Australia New Release Tastings 2013.

Brisbane, QLD. www.negociantsaustralia.com 30 Finlaysons Wine Roadshow XXI - The Changing Nature of Wine Distribution (Launceston). Launceston, TAS. www.finlaysons.com.au JD = judging date CD = closing date For a comprehensive list of events, visit www.winebiz.com.au/calendar

26 Finlaysons Wine Roadshow XXI - The Changing Nature of Wine Distribution (Hunter Valley). Hunter Valley, NSW. www.finlaysons.com.au 26-28 (JD) NSW Small Winemakers Wine Show. Central Ranges, NSW. www.nswwineshow.com.au

100 Grapegrower & Winemaker

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We step back in time to see what was happening through the pages of Grapegrower and Winemaker this month 10, 20 and 30 years ago.

August 1983 The Federal Government’s commitment earlier this year not to impose a sales tax or excise on wine will enable producers to make long-term plans for the betterment of the industry, says the Australian Wine and Brandy Producer’s Association.

The association says a second initiative to scrutinise stockholding taxation will also be welcomed by winemakers, since stocks-to-sales ratios for wine and brandy were 1.7 to 1 and 4.31 to 1 respectively.

Any moves that will stimulate demand in an industry beset with marketing and production difficulties would be gladly received.

August 1993 The Federal Government’s decision to increase wholesale sales tax on wine by more than 50 per cent has angered the chief executive of the Penfolds Wine Group, Bruce Kemp. He said the tax, up from 20 to 31 per cent, would upset the equilibrium which has got the Australian wine industry to where it is today.

“This tax is a negative at a time when the industry is getting up and moving, particularly in the international arena. To maintain this success we need a stable and sound domestic base,” he said.

August 2003 Foster's has announced it is “considering its strategic options” with respect to the future ownership of its leisure and hospitality arm, ALH, fuelling speculation it was looking to offload the company to free up funds allowing it to make a takeover bid for Southcorp. Shares in Southcorp jumped 9 per cent as news organisations around the globe reported the news. One article posted on the Sydney Morning Herald website said various analysts had told how Foster's had been looking at offloading its 130 hotels for years and the only reason word was out now was because a big acquisition was on the cards.

August 2013 – Issue 595

Marketplace

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• Searchable • Easy to use • Wine industry personnel ONLINE PHONEBOOK VISIT www.winebiz.com.au/widonline to Access* *Wine Industry Personnel Phonebook available only to those who have purchased the Wine Industry Directory (purchase includes annual subscription to WID Online) Published by:

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Contact 0417569099

To order your copy: Phone: +618 8369 9509 Email: orders@winetitles.com.au Visit: www.winebiz.com.au

Contact: Vin Harrop, Heathcote Estate Vineyard 68 Drummonds Lane, Heathcote, Vic 3523 Mobile: 0428 436 598 • Email: vin@yabbylake.com

FAQ: Where can I find someone to buy my grapes?

VISIT www.winebiz.com.au/guide • Select the option “Brokers (Grape) & Grape Sales” from the Buyers’ Guide categories listed to view companies that offer these services

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

August 2013 – Issue 595

Marketplace

LOOK in your 2013 Wine Industry Directory from page 409 to find “Brokers (Grape) & Grape Sales”

VISIT www.winebiz.com.au/widonline/wineries • Easily locate wineries that are using selected Varieties in their production • Scroll down to “Variety” search option, select the variety you are trying to sell and hit the search button • Refine your search further by adding “State”, “Zone” and/or “Region” options to your search REmEmBER to login first so that you can access the Australian Wineries Advanced Search* *Australian Wineries Advanced Search available only to those who have purchased the Wine Industry Directory (purchase includes annual subscription to WID Online)

To order your copy: Ph: +618 8369 9509 E: orders@winetitles.com.au Visit: www.winebiz.com.au

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Marketplace

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• WA Shiraz 2013 • WA Cabernet 2013 • WA Chardonnay 2013 • WA Sauv Blanc Semillon 2013 • WA Rose 2013 • Packaging 200L Drum, 40um/ 90um Bag, 68 Brix Concentrates • Neutral White processed to food ingredient specification.

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Mobile 0428 447 246 For enquiries please contact Rosanna on

WINE PRESS SERVICING • Preventative maintenance & breakdown repairs for all makes and models.

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MALLEE POINT NURSERY Orders taken for 2014 plantings NOW. Phone 02 6968 1086 Fax 02 6968 1786 Mobile 0428 690 208 PO Box 438, Yenda, NSW 2681

Vine / Tree Guards Cane Support Tabs

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www.bibber.com.au 102 Grapegrower & Winemaker

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Ph 1800-227866 Fax (08) 8260 2387

www.streamlinecartons.com.au sales@streamlinecartons.com.au Supplying vine growers for the past 8 years

August 2013 – Issue 595

OUT NOW! NEW 2013 EDITION ORDER YOUR COPY NOW!!

NEW in 2013 print edition - Australian Grapegrower Listings – contact details, vineyard location, varieties grown and more!

Purchasing the 2013 Directory will give you access to your Directory information online at www.winebiz.com.au/widonline (Login ID and password will be dispatched with your Wine Industry Directory) The 31st annual edition lists Australian wineries (categorised by state) and New Zealand wineries. Also comprehensive listings of wine industry suppliers, a buyers’ guide, listings of personnel involved in the industry, distributors, retailers and brands.

In addition to listings for teaching and research institutions, courses (university, TAFE and other), industry organisations, wine writers and publications, and a calendar of events (including wine shows). PLUS an overview of the 2012 wine industry year which includes detailed statistical and graphical summaries.

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The 2013 Australian and New Zealand Wine Industry Directory Order Form Please send me _____________ copy/ies of The 2013 Australian and New Zealand Wine Industry Directory at: (Australia) $110.55 per copy (GST inclusive); (New Zealand) $112.50 per copy; (Overseas) $135.00 per copy. Further discounts are available for multiple purchase orders of three or more copies, contact Winetitles for details. Payment must accompany order.

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