Grapegrower & Winemaker - Issue 647 - December 2017

DECEMBER 2017

New model tractor guide with photos and specs

Bird control: it’s black and white Export opportunities in bulk wine

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Contents December 2017

Issue 647

DECEMBER 2017

New model tractor guide with photos and specs

Bird control: it’s black and white Export opportunities in bulk wine

The cover Big Blue is an old faithful girl who has been helping out winemaker, Brett Woodward, and his family since the 1980s.

This photo by James Bennett (jamesbennett. com.au) was taken on Woodward’s wedding day.

Features 20

A revolution in bird control

22

New model tractor guide: With photos and specs

54

Volumes of opportunity:

Showcasing products at the world’s leading bulk wine fair

News

22

5

From the editor

8

ERWSP grant applications open

Regulars

11

Counting the cost of frost

6 6

Say that again

14

On the Grapevine

44

Ask the AWRI

18

Movers & Shakers

50

R&D at Work

72

Testing Times

What’s online

93

Calendar

94

Marketplace classifieds

72

Grapegrowing

18

34

Drifting toward better spray coverage

38

Ryegrass in the vineyard

42

Alternative or mainstream?

Success story: Martin Gransden

Winemaking 60

Winemaking enzymes:

66

2017 Winemaker Q&A

Everything you wanted to know but were too busy to think about

Business & Technology 80

80 87

Pinot Power Brands

Sales & Marketing

20 4 Grapegrower & Winemaker

86

The importance of public tastings

87

The year that was:

New label releases from 2017 www.winetitles.com.au

December 2017 – Issue 647

From the Editor Publisher And Chief Executive Hartley Higgins General Manager Elizabeth Bouzoudis Editor Hans Mick editor@grapeandwine.com.au

Hans Mick Editor

A

s 2017 comes to a close, the year ends on a high for the grape and wine sector in Australia and New Zealand. As we read in this last issue of Grapegrower and Winemaker for the year, divided ends of the industry appear poised to benefit from budding business opportunities, if they haven’t already begun to do so.

In the past month, Wine Australia has revealed that small winemakers (those crushing up to 500 tonnes) have reported continued strong growth in sales and volume. This success can only be amplified by the greater recognition of our smaller scale producers from various regions across the country. Those from WA in particular stood out at the recent Australian Small Winemakers Show.

On a larger scale, our suppliers to the international bulk wine market continue to grow in appeal; both to fill the gaps in supply as this year’s global shortage takes hold, and to meet the robust, but changing appetite of the Chinese market. But as we discover, a warning has been sounded to local producers: don’t let the quality of supply slip, and don’t fail to ‘press the flesh’ in building and maintaining your global sales reach.

But as bunches take shape and the growing season enters summer, in this December edition we also look to the needs of growers. Presented inside is our latest feature showcasing the newest models of tractors – including the facts and stats needed to make an informed decision on what might work best in your vineyard.

Dr Rebecca Peisley expores whether a simple technique that’s worked in NZ to reduce grape damage from birds might be applied in Australia and we find out more on new research in Queensland that could lead to better, more efficient vineyard spraying. We also take a look at the potential benefits of leaving annual ryegrass growing among the vines and whether a natural fungus could be used to control bunch rot.

This month, ‘success story’ Martin Gransden is keen to help growers to choose the best grape varieties for their climate, with a focus on producing Italian wine.

Making wine involves plenty of intricate chemistry, so if you’ve ever wondered about the ins and outs of enzymes, flip through to find out ‘everything you’ve wanted to know but were too busy to think about’.

To wrap up a buoyant 2017, we’ve asked a series of winemakers who’ve appeared in our pages over the past 12 months to tell us what their favourite wines, winery experiences and varieties have been.

In our new series focusing on brands, we take aim at ‘Pinot power brands’ by sharing exclusive market research. There’s also a reminder about the importance of public tastings, and we showcase some of the innovative labelling highlights from the year that was.

Have a joyous and safe Christmas.

See you again in 2018 for a new year that promises to build on the industry’s many strengths and achievements.

Editorial advisory board Denis Gastin, Dr Steve Goodman, Dr Terry Lee, Paul van der Lee, Bob Campbell MW, Prof Dennis Taylor, Mary Retallack and Corrina Wright Editorial Camellia Aebischer journalist@winetitles.com.au Advertising Sales Suzanne Phosuwan sales@grapeandwine.com.au Production Simon Miles Circulation: Brooke Bradshaw subs@winetitles.com.au Winetitles Media ABN 85 085 551 980 630 Regency Road, Broadview, South Australia 5083 Phone: (08) 8369 9500 Fax: (08) 8369 9501 info@winetitles.com.au www.winetitles.com.au @Grape_and_Wine Printing by Lane Print Group, Adelaide © Contents copyright Winetitles Media 2017.

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) Subscription Prices Australia: 1 year (12 issues) $79.95 (inc. GST) 2 years (24 issues) $150 (inc. GST) New Zealand, Asia & Pacific: 1 year (12 issues) $114 (AUD) 2 years (24 issues) $217 (AUD) All other countries: 1 year (12 issues) $190 (AUD) 2 years (24 issues) $349 (AUD) Students (Aus only): 1 year (12 issues) $66 (inc. GST)

December 2017 – Issue 647

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5

what’s ONLINE Kiwi nominated for top global wine role New Zealand Winegrowers welcomes the New Zealand government’s nomination of Dr John Barker as a candidate for the role of Director General of the International Organisation of Vine & Wine (OIV). The current Director General, M. Jean-Marie Aurand of France, will step down from his role in December 2018, after serving a five year term.

Source, Winetitles.

Rose becoming popular with Aussie men Sydney is seeing a Rosé revival and for the blokes the glass is half full. Forget your craft beers, instead a bottle of pink plonk is proving a hit for the guys. Duane Roy, from Glandore Estate Wines, said Rosé was definitely becoming a popular drop for men.

Source, The Daily Telegraph.

14,000 bottles of fake Penfolds found Shanghai police have seized 14,000 bottles of fake Penfolds wine being sold by counterfeiters in China. The fake Penfolds wine was being sold through Alibaba’s online flea market Taobao, as well as pubs and karaoke bars. Source, The Sydney Morning Herald.

Champagne keeps flowing at Vasse Felix The champagne is rarely on ice at Vasse Felix these days. Margaret River’s first wine estate, already celebrating its 50th birthday this year, is now rated the best new world winery in the world by influential US wine publication Wine Enthusiast. Source, WA Today.

Say that again In Australia, we already have lots of raptors (birds of prey) in our grape-growing regions, so all we need to do is encourage them to spend more time hunting in vineyards.

Rebecca Peisley, page 20.

The ‘wild’ environment represents a huge and largely untapped source of biodiversity, which could provide a reservoir of helpful microbes for pest control.

Ileana Vigentini, page 41

.

Our policy has always been to maintain energy efficiency and sustainability throughout the winery.

Matt Dicey, page 65.

A highlight that pops to mind was a 2015 Keller G-Max Riesling – a really inspirational wine that got my brain ticking about how we use skins and sugar in Riesling in Australia.

Melanie Chester, page 66.

Few have done better at cultivating a mystique around their brand than Giesen brother’s Bell Hill along with Bindi and Mount Mary.

Peter McAtamney, page 80.

Terroir really defines our wines, and enables us to produce wines that are unique and expressive of place. And each wine comes with its own distinct personality and story.

Frank Mitolo, page 90.

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.winetitles.com.au/dwn.

6 Grapegrower & Winemaker

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December 2017 – Issue 647

Old Media + New Media For 74% of Advertisers, It’s a Package Deal Let’s face it advertising media decisions are a constant challenge for SME’s, especially “new media” or digital options.

A USA local advertising survey shows 74% of Advertiser’s believe combined digital and legacy media (TV, Radio and Press) works best. Only 3% of respondents surveyed said they are buying only digital media. *

So next time you are planning a new product or service marketing campaign, why not book the ideal Winetitles Media marketing mix PRINT + DIGITAL - with Australia’s leading wine industry journal Grapegrower and Winemaker, and the industry’s digital daily news digest Daily Wine News.

Marketing solutions in PRINT & ONLINE! Call us today for a PRINT + DIGITAL proposal that targets your market and best suits your budget.

Contact Suzanne Phosuwan on +61 8 8369 9525 or via email at sales@grapeandwine.com.au

*Source: Borrell’s Annual Survey of local advertisers; April-June 2017

news

ERWSP grant applications open Leading up to December, the Department of Agriculture has been in the process of finalising guidelines for wine export grants, and state-based and competitive grants, soon to be made available under the Commonwealth’s Export and Regional Wine Support Package (ERWSP).

Details of the one-off $50 million ERWSP were announced in August. The three-year plan is designed to lift the value of Australian wine exports to a projected figure of $3.5 billion annually, as well as to promote and grow international wine tourism.

grant program, is to be accessed on a firstcome, first-served basis.

Wine exporters can claim a reimbursement grant of up to $50,000 for 50% of eligible export promotion expenses incurred on or after 1 January 2018, and may include expenses related to promotional activity (costs of travel, participation at trade fairs, marketing).

Wine Australia will seek to make payment within four weeks of an application being approved, but the industry body has made it clear that applicants should not plan or make financial commitments that assume they’ll receive a grant.

Grant applications due to open Applications for the ERWSP’s statebased grants are due to open this month.

Based on the draft guidelines (at the time of publication), these grants are open to state wine associations with access to pre-determined funding allocations.

They allow associations to partner with wine tourism stakeholders to identify and plan initiatives that build international wine tourism within the state. Cash co-contributions are encouraged.

Eligible activities may include research and planning to inform development of wine tourism strategies, and/or implementation of international wine tourism activities. $1 million has been allocated each for SA, NSW, Victoria and WA, while $500,000 is available each for Tasmania and Queensland.

Small and medium competitive grants are also due to be open in December.

These, under the draft guidelines, are offered to eligible entities for initiatives that will grow the number of and/or spend by tourists visiting a region of Australia for the purposes of international wine tourism.

Small grants (up to $50,000) have a co-contribution requirement of $1 for $1; while medium grants ($50,000–$250,000)

Hong Kong Wine & Dine

The Hong Kong Wine and Dine Festival was one of the first events under the ERWSP

have a co-contribution requirement of $2 for $1. Applications from eligible consortia are being encouraged, with eligible applicants including but not limited to: state or national wine associations, local government bodies, regional or local tourism organisations, not-for-profit organisations and universities.

Eligible activities may include wine tourism marketing, events, campaigns and infrastructure aimed at attracting international tourists to our wine regions.

Applications for the package’s Wine Export Grants are expected to be open in January. These are reimbursement grants offered to Australian wine producers who export to China, Hong Kong, Macau and/or the United States and have an aggregated turnover of less than $20 million during the financial year immediately preceding their application.

The capped $1 million allocated to the

Among the first initiatives introduced as part of the package, and funded by it, were the recent China Awards, which recognised wine professionals who excel at promoting Australian wine in China, and promotional activities at this year’s Hong Kong Wine & Dine Festival 2017.

At the China Awards, 13 business representatives and individuals were celebrated for their outstanding contribution promoting and raising awareness of Australian wine in the country’s most valuable export market.

“Mainland China is Australia’s most valuable export market and the continued growth we are seeing is a testament to the great work being done by the wine trade,” said Andreas Clark, chief executive officer of Wine Australia.

“We appreciate their dedication to promoting Australian wine and their enthusiasm to educate and encourage more people to try the wide array of premium Australian wine on offer.”

Attendees were treated to a range of Australia’s wine trends at the festival’s Australia Wine Pavilion, which featured master classes, food pairing opportunities and visiting winemakers.

Free Trade Agreement with Peru A new Peru-Australia Free Trade Agreement (PAFTA) will open a new market in Latin America to Australian producers.

Assistant minister for agriculture, Luke Hartsuyker, said the agreement will help Australia build on the $590 million trade relationship shared with Peru.

Winemakers’ Federation of Australia chief executive, Tony Battaglene, said that “Peru has not been on the radar for most Australian wine exporters”.

“We have been at a competitive disadvantage in Peru because exports from the United States, Canada and the European Union have been enjoying duty-free access under various trade deals.

8 Grapegrower & Winemaker

“This new agreement promises Australia a slice of the action, eliminating tariffs of nine per cent on bottled wine exports into Peru,” he said.

“While Peru alone has never been considered a major market for Australian wine, the wider region holds potential and this country could very well be the entrée. It’s also a good template for a deal with the Pacific Alliance – a trading bloc which includes Mexico, Colombia, Chile and Peru.”

With a population of 31 million and GDP of US$207 billion, plus steadily increasing per capita incomes (US$6,500 in 2017), Peru is a promising partner for expanding agricultural trade.

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December 2017 – Issue 647

Pipeline plan in sight for Yarra The Victorian government is supporting a proposal to pipe recycled water to winemakers in the Coldstream and Gruyere area, to secure their water supply and help them produce more wine.

The Minister for Water, Lisa Neville, and Member for Monbulk, James Merlino, recently met with growers and landholders in the Yarra Valley to discuss the $15.6 million Coldstream Recycled Water Pipeline project.

“This project will provide water security to local growers, and help boost business, jobs and opportunities in the Yarra Valley,” said Neville.

The state government has submitted a business case to the federal government under the National Water Infrastructure Development Fund and is awaiting the The new water pipeline would supply outcome of the assessment process.

1,000 megalitres of recycled water from The application outlines a strong case Yarra Valley Water’s treatment plant at for the Commonwealth to invest $7.79 Lilydale through a 46 kilometre pipeline million, with the remainder of the project to 50 growers, mainly strawberry farms cost coming from local landholders in the and vineyards in the Coldstream district. region.

The Yarra Valley wine region, world“We’re calling on the Commonwealth renowned for its wine and vineyards, to commit to funding to provide the generates about $58 million to the support the region needs to grow,” she Victorian economy annually with more said. than $340 million generated in wine Visiting local Yarra Valley winery exports every year.

Soumah Wines, Neville and Merlino Water security is a significant risk for encouraged the Commonwealth to assess many of these businesses in the Yarra the project so work can commence as soon Valley who rely heavily on rainfall or their as possible. own dams or catchments to keep their “The Yarra Valley produces some of the crops hydrated. best wine in the world – this project will Access to a reliable and secure source be 4724Surround_Grapes a win for tourism, jobs and the local of water will enable these businesses 2017-10-18T10:06:05+11:00 economy,” said Merlino. to expand and will support local jobs,

increase tourism to the Valley and support new development in the area.

There are 160 wineries in the region with the proposed pipeline project to benefit a number of well-renowned wineries including Rochford, Giant Steps, Oakridge, Maddens Lane, Soumah, and Levantine Hill.

The state government through its Water for Victoria plan supports the use of recycled water to ease the burden on drinking water supplies, plan for climate change and support economic development and growth.

The plan outlines how to make the best use of all sources of water – including recycled water – which can be repurposed for irrigation and watering parks and gardens.

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December 2017 – Issue 647

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news

ASVO Awards for Excellence results On November 14 The Australian Society of Viticulture and Oenology (ASVO) announced the winners of its annual Awards for Excellence which recognise professional excellence in viticulture, winemaking and research.

“The ASVO Award recipients have made outstanding contributions to the Australian wine industry through the implementation and promotion of innovative practices and processes to enhance Australian grape and wine production,” said former ASVO president, Mardi Longbottom.

The ASVO Viticulturist of the Year was awarded to Liz Riley, owner and operator of Vitibit, a viticultural consultancy based in the Hunter Valley in New South Wales.

Riley was recognised for her expertise in the sustainable management of vineyard pests and diseases including her contribution to numerous research, development and extension projects focused on fungicide resistance, practical implementation and recommendations for effective pest and disease control.

The ASVO Winemaker of the Year was awarded to Mike Hayes, viticulturist and winemaker of Symphony Hill Wines in the Granite Belt in Queensland.

Hayes has worked persistently for the past decade to understand and promote alternative varieties and associated innovative winemaking practices and he has actively sought to extend his knowledge nationally.

Two awards were presented for research papers published in the ASVO’s Australian Journal of Grape and Wine Research.

The winning viticulture paper was authored by Mark Sosnowski of the South Australian Research and Development Institute (SARDI) and colleagues M. R. Ayres, T. J. Wicks and E. S. Scott.

Viticulturist of the Year, Liz Riley. Photo: Sonya Logan.

Riley was recognised for her expertise in the sustainable management of vineyard pests and diseases The paper ‘Developing pruning wound protection strategies for managing Eutypa dieback’ appealed to the judging panel because of the demand for technical information to support remedial action against trunk disease nationally.

The best oenology paper was awarded to Simone Vincenzi of the University of Padova, Italy and his colleagues D.

Gazzola, M. Marangon, G. Pasini and A. Curioni. The paper, ‘Grape seed extract: the first protein-based fining agent endogenous to grapes’ was selected by the judging panel because of the novel, practical and timely approach taken to find an alternative wine fining agent.

ASVO Award recipients are nominated

by ASVO-appointed selection committees comprised of individuals who themselves are distinguished in the fields of viticulture and oenology who demonstrate exceptional leadership ability and vision.

ASVO Award finalists demonstrate the following attributes: 1. A broad positive contribution to the Australian wine industry and/or community; examples may include but are not limited to – leadership in regional, state and national wine industry committees or associations, the driving force behind innovative practices, technologies or standards, or outstanding budget/financial management.

2.

Evidence of improvement from standard viticulture and winemaking practices.

3.

Demonstrable integration of the outcomes of their contribution or innovation into the culture of the nominees’ organisation.

4. Demonstrable efforts to share the outcomes of their contribution or innovation with the broader wine industry in either a regional, state or national capacity.

The Australian Society of Viticulture and Oenology (ASVO), founded in 1980, is a professional society serving the interests of practising winemakers and viticulturists by encouraging the exchange of technical information.

SA wine education for India A new two-year wine education program aims to bring South Australia’s premium wines, wine regions and winemaking expertise to the large and growing Indian market.

The program, to be delivered in Mumbai and Delhi, India, will focus on educating wine influencers, sommeliers, wine writers and wine professionals about the quality and variety of SA wine, and our place as one of the leading wine producing areas in the world.

“A continual focus on developing our

10 Grapegrower & Winemaker

export markets is critical to maintain and grow our wine industry and boost jobs in the sector, with India presenting itself as a market with long term potential to grow and position SA as a premium wine exporter,” said investment and trade minister Martin Hamilton-Smith.

A collaboration between the state government and the South Australian Wine Industry Association (SAWIA), the program will give the Indian market insight into SA wineries and the diverse varieties, styles and price points to meet

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current and future demand from Indian wine consumers.

The education program, set to start as part of the latest SA business mission to India, aims to build long term demand and support South Australian wineries to enter the market and grow through continued importer and distributor meetings, exposure to food service, duty free and retail options and introductions to key wine influencers.

December 2017 – Issue 647

Counting the cost of frost Grampians, Coonawarra and Padthaway vineyards adversely impacted Wine & Viticulture Journal editor, Sonya Logan, spoke to growers in the affected regions.

V

ineyards in the Grampians wine region in western Victoria and Coonawarra and Padthaway regions in South Australia have suffered up to 100% damage from a black frost which hit in the early hours of Saturday 4 November.

While the degree to which the frost will impact the forthcoming vintage in those regions is still being assessed, the cost has been significant for some, particularly in the Grampians, where some of the oldest and most prized vineyards of the region have suffered extensive damage.

Ben Thomson, managing director and vineyard manager of Best’s in the Grampians’ sub-region of Great Western, admitted he had to take the day off work last Friday after the sight of blackened vines while driving into the winery’s headquarters at Great Western every day got the better of him.

“We didn’t know how much damage we had until last weekend.

We drove around the vineyard the day after but we really only started to see the extent of the damage four to five days later,” Thomson said. “I thought some of our stuff looked alright. I thought our Riesling looked fine – they had about six inches of shoots still left on them so I thought they’d be ok. But, three days later we had 30-degree heat so whatever was left on them dried up pretty quickly.”

Thomson said damage throughout the vineyard, which contains vines up to 150 years old and was about two weeks from flowering, ranged from burnt bunches to burnt shoots and bunches.

“Shoots that were 600mm long had burning down to 200300mm. Some of those had burnt bunches as well. Others just lost bunches.”

Although four frost fans are installed in the vineyard, Thomson said the inversion layer was too high for them to have any significant effect.

“In some spots they worked. In one spot the temperature was -2C before the fan came on which came up to about -0.5C after it turned on. In those sections the vineyard was not as badly damaged; that’s where we only lost bunches. But the air above [the fans] just wasn’t warm enough to make a difference in other parts.”

Thomson said the damage to the vineyard would hurt their sale of whites around July and August next year when they would normally be releasing those wines to market from the most recent vintage and red sales in the following year.

“The vines are starting to shoot again. We’ve given everything a dose of calcium nitrate. We’ve put some Seasol on as well.

Hopefully that will give them a kick. Vines with shoots that are

December 2017 – Issue 647

Grant opportunities available from December/ January

Export and Regional Wine Support Package • Growing the Australian wine sector • Showcasing the nation’s wine tourism • Driving demand for Australia’s wine exports Visit erwsp.wineaustralia.com Phone (08) 8228 2000 Email grants@wineaustralia.com

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11

news

A section of Shiraz planted in 1883 in Grampians Estate’s Garden Gully vineyard at Great Western with the tell-tale signs of the damage that occurred from the 4 November frost.

300-400mm long are reshooting halfway up. Vines that were burnt to the cordon are just showing signs of shooting.

“We’ve debated about whether to knock everything off. It would be expensive to strip everything off in the hope things burst again. But we’d be into December by the time they started to reshoot which means they wouldn’t get much length on by January when the hot weather hits.

“We are going to shoot thin our Pinot to try to get some more light into basal buds. We would normally shoot thin those anyway but we’ll do it harder this time.”

“Right now I’m more concerned about ensuring we have wood for next year’s pruning season.”

Best’s owns a second vineyard 12km away from its estate block at Great Western. Thomson said this vineyard was 80-90m higher and only suffered “a touch of frost damage on a couple of rows of Pinot and some odd vines here and there.”

“This year was looking really good. The vines looked to be in really good balance. And a lot of shoots had three bunches per shoot with good wings, like our Riesling. We’ve had decent rains too so there was good moisture in the ground. The worst part I think is that it feels like we’ve just wasted the last six months.”

At nearby Grampians Estate, proprietor Tom Guthrie said he didn’t have a single vine that wasn’t damaged in his 12-acre vineyard in the 4 November frost.

“As an indication of the severity of the frost, our weather station showed a low of -3.1C at 6.00am on Saturday. It had already reached 0C by 1.00-2.00am.

“We have two frost fans – one automatic, one manual. The first one was already on when I turned the manual one on at 4.00am.

But, because of the depth of the cold air they didn’t work.

Guthrie said canes in the vineyard were about 30cm long and were looking healthy when the frost hit.

“That would normally give you extra protection being that advanced. But not along after the frost those whole shoots were pointing down to the ground.

“I’ve been in farming and wine for a long time. I haven’t experienced anything like it before. Will there be new shoots that come up? I’m not expecting to get any. And if we do are they going to produce fruit we can use? The new shoot would have to flower in January and I don’t think that’s going to happen.”

Guthrie said the value of the fruit that wouldn’t be picked from 12 Grapegrower & Winemaker

the vineyard in 2017 was around $50,000 but the loss was ten times that in not being able to turn that fruit into wine.

In a statement, Treasury Wine Estate’s said “a small section” of its Great Western vineyards was impacted by the frost event on the 4 November, adding the full extent of the impacts would take some weeks to materialise as the vines were monitored and assessed. The company said given its extensive production network throughout Australia, it was “well placed to minimise the risk from any impacts on a particular vineyard or region by sourcing grapes from other regions”.

Pete Balnaves, president of Coonawarra Grape and Wine Incorporated and viticulturist for Balnaves of Coonawarra, said the random occurrence of damage in his region from the 4 November frost made it difficult to quantify its impact.

“The affect across the region is fairly patchy. The further south you go the less damage there is. The southern end didn’t get as cold as the northern end. But it’s just so patchy.

“Some vineyards are completely fine. Others only got partially burnt. So it’s hard to put a number on it. But there will obviously be some crop loss.

“If it had been two weeks earlier bunches would have been at the top of canopies. So, in that regard, some vineyards have only lost the tips of shoots but still have inflorescenes. But in colder parts of the region the damage has moved past the shoot tip.”

He said previous significant frost events in the region had shown that if vines were burnt below the fruiting line, they would shoot again, but only a percentage of full production would be harvested from those vines.

Andrew Bryson, president of the Padthaway Grape Growers Association, said vineyards along the entire Limestone Coast had been hit by one of the worst frosts they’d experienced in some time.

He said initial estimates were that up to 30% of vineyards in the Padthaway region had been adversely affected.

“It’s a bit worse than first predicted. People thought they would get away with it,” he said.

“It hit from south to north. Some were hit hard, while others weren’t. Some areas were written off, but in some areas [the frost] came down from the top and inflorescenes are okay.”

He said affected growers are waiting to see what happens after flowering to decide what their next step should be.

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December 2017 – Issue 647

Small winemakers grow internationally Australia’s small winemakers have reported strong Small Winemaker Production and Sales Survey 2016–17 growth in revenue and production across all sales channels for the second consecutive year, according Production Sales to the findings of Wine Australia’s Small Winemaker 106 million litres $1.3 billion Production and Sales Survey 2016–17 report published today.

10% in 2016–17 10% in 2016–17 Both production and revenue for small winemakers (categorised as those crushing up to 500 tonnes) grew 8% 24% of total national volume of total national value by 10% in 2016–17. Small winemakers contribute an estimated 8 per cent to the total Australian winegrape crush and $1.3 billion of wine sales.

The vast majority of wine sales for Australia’s small Domestic sales by channel Business models winemakers are in the domestic market with retailers average number of Retailer 45% Cellar door 30% accounting for almost half of all wine sales, and cellar employees (5.2 FTE) 5% 6% door nearly one third. estimated total Cellar doors and export markets were identified employees by small winemakers as presenting the best business opportunities over the next five years. grow all or nearly all their own fruit “The report shows that while export markets currently account for 14% of their wine sales on average, Other 5% make all wine in our smaller winemakers are optimistic about the 2% their own facility increasing sales opportunities from export markets and visits to cellar doors,” said Andreas Clark, Wine Other wineries 4% Other DTC 17% have a 1% 4% cellar door Australia CEO. The report highlights that ‘cellar door’ was the fastest growing sales channel with an average six per cent growth and increased investment in other attractions and research by Wine Intelligence, indicating a shift among winery 4407Metarex_130x185 2017-09-26T09:48:28+10:00 facilities for visitors, which is consistent with recent consumer visitors from solely wine tasting to an overall experience.

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December 2017 – Issue 647

www.winetitles.com.au

Grapegrower & Winemaker

13

on the grapevine

A platform for industry collaboration Wine Industry Suppliers Australia (WISA) has introduced an innovative communications platform to enhance collaboration in the sector that includes 5000 grapegrowers and around 2000 wineries.

WISA has partnered with South Australian social learning start-up, Opentute, to launch WINE Portal, a national wine innovation networking and e-learning platform.

“We have grasped the opportunity to create an inclusive and accessible digital platform to unite and engage with all sectors of the industry,” said Matthew Moate, WISA executive officer.

In the 12 months to the end of September 2017, the industry reported a 13% growth surpassing $2.4 billion in export value and just under 800 million litres in volume.

Across the grape and wine production landscape and in tourism, the industry represents 173,000 full and part-time jobs, most of which are located in regional areas.

Early feedback and engagement from the industry has been positive so far, with over 500 users signing on to the WINE Portal platform in its first week alone.

“This innovative platform has been referred to as the LinkedIn or Facebook for the Australian wine sector for networking and to improve the collaborative nature of businesses along the whole value chain,” he said.

“The WINE Portal platform features professional profiles, expert channels, company pages and discussion groups along with an embedded powerful learning management system that members use to create and share content.

The portal aims to break the “traditional silo model” by uniting all stakeholders across the wine industry, from top to bottom, to improve quality and outcomes for consumers.

Barossa Valley-based wine producer Chateau Yaldara & 1847 Wines is one of the early adopters of the WINE Portal.

“As a wine producer with a key export focus, remaining globally competitive is critical for the success of our business,” said Anthony Grundel, Chateau Yaldara & 1847 Wines general manager.

“The WINE Portal innovation is an exciting opportunity to improve our access to industry connections, news, information and training that will allow collaborative partnerships to flourish.

“WISA has always been a valuable resource to find the latest solutions that can add capability and competitiveness to our business, and the WINE Portal is making that even easier,” said Grundel.

To find out more on WINE Portal, go to www.wineportal.com.au

Dux of the Len Evans Tutorial

Winemaker Julian Grounds accepting the Dux award from James Halliday

The 17th Len Evans Tutorial was held recently in the Hunter Valley from 6th November to 10th November 2017. Scholars come from the fields of winemaking, viticulture, liquor retailing, restaurant, marketing and journalism.

The top achievement at the tutorial, known as The Basil Sellers Prize for Dux went to Julian Grounds, head winemaker/general manager at Margaret River winery McHenry Hohnen.

14 Grapegrower & Winemaker

www.winetitles.com.au

As Dux of the 2017 course, Grounds has now been guaranteed judging positions at the Sydney Royal Wine Show and the National Wine Show in Canberra.

Len Evans Tutorial Trustee James Halliday mentioned that Grounds judged exceedingly well across the four varietal sections and was the equal highest placed scholar on the Riesling Dissertation.

Grounds will be flown business class to Europe with invitations to the greatest wine houses.

“These are the people at the forefront of grape growing, winemaking and selling premium wine. The dramatic increase in sales of imported wine, shows a sophisticated consumer.

“A better awareness of premium Australian wine and where it sits in relation to imported wine, is essential to the industry getting its message out to the world,” said tutor Iain Riggs.

Scholars from past tutorials are now gracing the judging benches at all major wine shows across Australia.

In the 2017/18 financial year Brisbane, Sydney, Canberra, Melbourne and Hobart, will all be chaired by Len Evans Tutorial scholars, who will also lead a number of state and regional wine shows.

December 2017 – Issue 647

2017’s Best Wine Communicators

Left to right: Justine Henschke, Gill Gordon-Smith, Angus Barnes and Pippa Merrett. Photo: Clare Hawley.

On November 1 the Wine Communicators of Australia announced the winners of their 2017 Wine Communicator Awards.

The top title of Wine Communicator of the Year was taken out by McLaren Vale native, Gill Gordon-Smith.

Gordon-Smith has played a unique role in developing South Australia into a global destination for wine education.

As Australia’s first Certified Specialist of Wine (Society of Wine Educators), she is constantly expanding the range of wine qualifications offered in SA, building the TAFE SA Wine and Beverage Specialist School into the state’s leading centre for

professional certifications in wine, spirits and sommelier skills.

Grapegrower & Winemaker are also happy to announce that we were awarded Best Wine Publication (Technical & Trade) on the night, which our publisher, Hartley Higgins, was there to accept.

Here is the complete list of recipients: • Best Wine Public Relations Campaign (Individual or Team) Award Partner: Wine Communicators of Australia Pernod Ricard Winemakers Brand Communications Team – St Hugo Cellar Door

• Best Wine Publication (Technical & Trade) Award Partner: Pernod Ricard Winemakers Grapegrower & Winemaker Magazine – Elizabeth Bouzoudis • Best Wine Publication (Consumer) Award Partner: Pernod Ricard Winemakers Gourmet Traveller WINE – Judy Sarris • Best Wine Book (Consumer) Award Partner: Calabria Family Wines Australian Wine styles and taste * people and places – Patrick Iland • Best Wine Website / Wine App Award Partner: Wine-Searcher Henschke Wines – Justine Henschke • Best Digital Wine Communicator Award Partner: The Drinks Association Ali Laslett • Best Featured Article or Wine Column Award Partner: Treasury Wine Estates Morgan Dunn • Best Wine Educator Award Partner: Ehrenberg-Bass Institute Gill Gordon-Smith • Best New Wine Writer Award Partner: Gourmet Traveller Wine magazine Pippa Merrett – The Art of Wine Writing

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December 2017 – Issue 647

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Grapegrower & Winemaker

15

on the grapevine

y pistachios smok

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180 FORTIFIED WINES

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Chapter Six

A cask with indica tion that the been added to theflor yeast culture has wine.

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_ Sparkling Wines.

_ Fortified

Wines.indd

Chris Pfeiffer, Pfeiff er Wines

Flor styles

Apera flor styles were prev Fino sherry.

The main grap iously called flor styles is e variety for Palomino. all

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Spirit is add ed to the finis hed wine increase the to alcohol con tent to between 14.7 and 15.5 v/v. The win % es are transfer red to casks, whe re they are kept in batches according to their vintage. Eac h cask is only filled with win partly e, 80%. The win normally to about e in each cask with special is seeded yeasts (flor yeasts) and stored for one to two year s.

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the growth of the flor yeas over the surf ts, which grow ace of the s win film. During this stage (and e forming a stages), even the followin though the g win air, there is little oxidatio e is exposed to n as the grow of the flor yeast cells th utili Throughou ses the oxy t its gen then as part life, initially as a base win . of e, as long as ther the nursery and the sole ro, e the wine reta is continued yeast grow th, ins its gree nish colour freshness, and and at the same its characte time deve ristic nutty lops aroma.

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4

IN THE VINEYARD

03_In the vineyard.indd 9

“The French say apéritif ... the Italians aperitivo ... say Australians say apera.

These are win es that you can enjoy at the end of the day or before a mea l.”

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of the glass

coupe, a the Champagne Legend has it that -shaped glass, was modelled saucer Antoinette’s left on Queen Marie y suggests that breast, but histor was designed this type of glass the 1600s. For as far back as in this was the well over 300 years, agne. By the enjoying Champ fashionable way of houses began promoting the agne way Champ 1960s agne flute as a better narrow-shaped Champ ing wines. The bubbles sparkl of appreciating in the coupe because of its dissipate quickly The tall, straight, area. e surfac large flute allows the or narrow-shapedagne and sparkling bubbles in Champ beaded lines giving wine to rise in fine visual effect. The a much greater d to the narrow aromas are also directe increasing the opening of the glass,ent of sparkling intensity and enjoym style wines. sparkling the Champagne/ By the early 2000s e an art form. Some would wine glass had becom Glass manufacturers, aside argue a science too! own unique designs, were their from promoting question “What shape of glass responding to the enjoyment of Champagne / the is best suited for Many glass designers refined sparkling wines?” shape to further enhance the flute visual experience. the sensory and are two types of lea f fa Nowadays there s that are in fashion; ll n Champagne glasse glass and a versio d the tulip-shaped with a tapere glass wine of a white opening. various its in glass, d The tulip shape narrow fluted look, forms, retains the The shape helps but is wider in its body. maintaining ify aromas while direct and intens es. persistency of bubbl wine glass The modified whitelarger opening provides an even d glass. Many than the tulip shapeit because the consumers prefer area and tapered e surfac sed harvest increa the perception of opening enhances ut impacting too the aroma, witho the bubbles rise greatly on the way e. to the surfac types is a en these two glass The choice betwe Some people argue that the personal preference. d glass adds atmosphere of distinctive tulip shape an extra feeling of gives and on to the occasi en the sensory experience difference betwe wine and a white wine. Others tasting a sparkling tion is not necessary and that argue that this distinc ence that should drive the experi y philosophy it is the sensor say that the new choice of glass. Theyagne/sparkling wine as a ‘real is to treat Champ wine’. d glasses ers make both shape Glass manufactur winemaking, the crafting of in various forms. Like e an art and a science. wine glasses has becom 145 SPARKLING WINES

AUTUMN

The evolution

d textures

be aromas an Words to descri

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New book captures comprehensive picture of Aussie wine A new guide to every imaginable facet of Australian wine has been released, in both hard copy and digital e-book versions. Australian Wine: styles and tastes, people and places is described by its publishers as ‘the key to understanding and enjoying Australian wine’.

The publication’s ‘absorbing text and captivating photography’ aims to take the reader on a journey ‘from the vineyard to the wine in the glass’.

The book is a comprehensive and practical guide to the way grapes are grown and how wine is made and how different practices influence the taste of wine.

It includes extensive coverage of the sensory profiles of Australia’s wine styles, highlighting the ‘incredible and fascinating diversity’ that makes up the country’s modern wine scene.

The quality of the publication was recognised last month when it won the category of best wine book (consumer) at the 2017 Wine Communicator Awards.

The book’s four co-authors represent a wealth of wine experience and are well known in their particular fields.

Patrick Iland and Peter Dry are longstanding and distinguished career 16 Grapegrower & Winemaker

style guides, tasting clues and more than 300 photos that illustrate “the richness, diversity and quality of Australian wine”.

The book is being promoted as “a book for anyone who enjoys wine and would like to know a little more about Australian wine” with a “concise, easy to follow approach”.

Among the diverse topics covered within its pages are: the style and taste of a wine and how wine, food and health are closely linked; semi-sweet and sweet white wines; sparkling wines, including the uniquely-Australian sparkling Shiraz; wines that include components that are 50 to 100 years old; wine regions spanning Australia; and, concepts of region, subregion, terroir, and importance of place and provenance that add an extra layer of interest to the narrative of fine wine. academics at the University of Adelaide and respected educators.

Peter Gago, a renowned and influential Australian winemaker, and Andrew Caillard, a leading specialist wine auctioneer, wine writer and educator, have in-depth knowledge and extensive tasting experience of Australian wine.

The 290-page book contains maps, wine www.winetitles.com.au

For purchase of multiple copies or enquiries regarding orders for resale through cellar doors, wine retail outlets and bookstores or for further information please contact Judith Iland at piwp@ ozemail.com.au or phone 0412 090 411

December 2017 – Issue 647

Recommend the best candidate for the toughest job Michelle Coelli – Twisted Gum Wines, Cheryl Hutchings – Savina Lane Wines, Andy and Leanne Williams – Hidden Creek Vineyard

Call your local BASF sales manager to find out more.

WA Dominates Trophies at ASWS More than 80 people from the wine industry attended the gala presentation dinner of the 2017 Australian Small Winemakers Show held at Stanthorpe on Queensland’s Granite Belt on 25 October, for the announcement of trophy winners and to celebrate the achievements of small wine producers.

Chairman of judges, Jim Harre in his comments on the show, highlighted the specialist role of the Australian Small Winemakers Show in “providing considered, transparent, critical assessment to smaller producers”.

Harre commented on a number of highlights in the show, especially the bottle fermented sparkling wines and Semillon classes. He also drew attention to the excellent wines from small producers of Italian varieties such as Montepulciano, Sangiovese and Sagrantino, as well as other lesser known red varieties like Tannat, Saperavi and Durif.

Western Australian small wine producers scooped the pool at the 2017 Australian Small Winemakers Show, taking out five of the eight major trophies. Trophy winners were: Champion Small Winery of Show - Grampians Estate (Vic) Champion White Wine of Show – Redgate Wines (WA), 2015 Reserve Chardonnay Champion Red Wine of Show – Three Dark Horses (SA), 2016 Grenache Dick De Luca Memorial Trophy for Champion Shiraz – Mandoon Estate (WA), 2015 Old Vine Shiraz Champion Chardonnay of Show – Redgate Wines (WA), 2015 Reserve Chardonnay Champion Sparkling Wine of Show – Saracen Estates (WA), 2010 Maree Chardonnay/Pinot Noir Champion Fortified Wine of Show – Stanton and Killeen Wines (Vic), NV Classic Muscat Preben Jacobsen Stewards Choice – Fermoy Estate (WA), 2015 Cabernet Sauvignon Girraween Estate took out the Champion Queensland Red Wine of Show with their 2016 Shiraz/Cabernet Sauvignon, while Symphony Hill Wines received the trophy for Champion Queensland White Wine of Show for the 2016 Vermentino.

All the results of the 2017 Australian Small Winemakers Show are available to download from the show website: www.asws.com.au

December 2017 – Issue 647

Vivando for

★

★

PM

ALWAYS READ AND FOLLOW LABEL DIRECTIONS. © Copyright BASF 2017 ® Registered trademark of BASF.

www.winetitles.com.au 214775_AGRI_VIVANDO_HP_VERTICAL_AD_272X90.indd 1

★

★

★

W214775

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movers & shakers

A familiar face returns to WA Tom Hill – son of the founders of Juniper, Margaret River, the late Roger Hill and current owner Gillian Anderson - has returned to the family wine business recently, following eight vintages as winemaker at Punt Road Wines in the Yarra Valley.

Tom has taken up the role of operations manager, and together with his brother and chief executive, Nick Hill, will run

both the Juniper, Margaret River and Higher Plane brands.

“Both of the Juniper, Margaret River and Higher Plane brands have compelling, authentic stories and yet to be fully realised opportunities,” said Tom. “Together with my older brother Nick, we’re looking forward to fulfilling our late father’s ambition to create some of the finest wines in the region and beyond,

New CEO for Wine Insights

Cameron Crowley

NSW-based wine production and exporting company Wine Insights has welcomed a new chief executive officer, Cameron Crowley.

Crowley has previously held global 18 Grapegrower & Winemaker

and regional leadership roles in the UK, Japan and Australia. Since entering the liquor industry he’s worked with some of the world’s most successful beverage companies including Diageo, Allied Domecq, Fosters, Brown Forman and most recently with Taylors Wines.

“With his global experience and regional focus, Cameron is well positioned to capitalise on the emerging market for Australian wines,” said Laurie Brereton, Wine Insights’ chair.

“I am genuinely excited to have the chance to lead Wine Insights especially at a time of such significant opportunity given the momentum of, and further potential for Australian wine internationally,” said Crowley.

He said his focus will be on developing and growing the company’s quality portfolio. www.winetitles.com.au

through harnessing both the talents of one of the very best local teams and the produce of our estate,” he said.

“I’m also specifically looking forward to working with Mark Messenger – Juniper’s inaugural winemaker who has spent 19 vintages with us so far – as I know that he has much to teach me.”

New chair of HVWTA On November 4, The Singleton Argus reported that The Hunter Valley Wine and Tourism Association had appointed Lindy Hyam as its new independent chair.

Hyam is a former general manager of Singleton Council and has a wealth of experience in the region. She will replace former chair, George Souris, who will be retiring after fulfilling his maximum term.

“The Hunter Valley is the most visited wine region in Australia and economically significant for the state,” Hyam told The Singleton Argus.

“We aim to capitalise on its potential and as Australia’s oldest wine region – and one of its most picturesque – its potential is enormous. It is my vision to make it the state’s leading tourism destination outside Sydney.”

December 2017 – Issue 647

Movements at the ASVO On October 14 the ASVO announced a new Fellow of the Society - Louisa Rose, chief winemaker at Yalumba, and ASVO member since 1991.

“Louisa’s contribution to Australian winemaking, viticulture and industry leadership is exemplary, treading the full pathway from innovation to adoption, willingly sharing her experiences along the way,” said Mardi Longbottom.

During her 25-year career at Yalumba, Rose has championed technical change in the winery and has overseen significant shifts in practice including the change from inoculated ferments to the wider use of natural ferments in a larger commercial winery situation, practices to reduce the use of animal-based finings and opening new market opportunities for vegan wine.

She has also led the evaluation of new grapevine clones and championed the variety Viognier. Beyond this she is an avid promoter of alternative varieties, and is a committee member, judge and ambassador of the Australian Alternative Varieties Wine Show.

Louisa Rose is the ASVO’s newest Fellow

The ASVO said Rose’s unwavering support for individuals and boundless capacity to share her experience and expertise make her most worthy of the honorary role as an organisation Fellow.

Rosa’s adornment was followed by another role change announced on November 17. Dr Anthony Robinson, of Treasury Wine Estates, was announced as the new president of the society. Robinson will replace Mardi Longbottom, who was re-elected as vice president.

The new ASVO Board members are: • Dr Anthony Robinson President • Dr Mardi Longbottom Vice President • Ms Kristy Bartrop Treasurer, (Regional Director, NSW) • Matt Holdstock Secretary & Public Officer • Assoc. Prof. Paul Grbin (Regional Director, SA) • Mr David Wollan (Regional Director VIC) • Dr Fiona Kerslake (Regional Director WA, QLD & TAS) • Chris Brodie • Brooke Howell

A new label for Negociants

Succession at Lafite Rothschild

On November 1, Negociants Australia took over national distribution of Lark Hill wines.

“We are proud and delighted at the rare opportunity to represent this familyowned, biodynamic, premium Canberra District producer. Their well sought after collection will add terrific value to our fine-wine offer,” said Ken Withers, general manager of Negociants Australia.

“At Negociants Australia we pride ourselves on quality representation for innovative family-owned wineries and the Carpenter family’s vision is exactly that,” he said.

“Sue and David’s curiosity and vision became reality in 1978 as wine pioneers in the Canberra district. Thankfully for us, they believed that growing organic wine in one of the coldest places in Australia was a great idea.”

On November 16, Wine Spectator reported that France’s iconic Lafite Rothschild brand had decided to pass on control of the family business.

Saskia de Rothschild will succeed her father, Baron Eric, as chairman of Domaines Barons de Rothschild, while wine industry veteran Jean-Guillaume Prats becomes president and chief executive officer.

The transition will take place in March of 2018, and mark 150 years of ownership by the same branch of the Rothschild family, beginning in 1868.

Saskia de Rothschild has been serving under her father as co-chair for the past two years. She has studied business in Paris and New York, and prior to joining the company was a journalist with The New York Times in Paris and West Africa.

Chris Carpenter, head winemaker and son of Sue and David said he was excited by the opportunities that the changes present.

“We have the enviable position of being represented by a company who distribute a portfolio of wines we love and have been inspired by for decades. This change will help us better support our current customers, reach new markets and focus on winemaking,” said Carpenter.

Lark Hill have joined the portfolio alongside notable brands like Pol Roger, Egon Muller and Seppeltsfield.

Subscribers can access an online version of each print issue plus over 2000 archived articles.

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T: +618 8369 9522 Grapegrower & Winemaker

19

grapegrowing

Small birds love to feast on sweet winegrapes.

Bird Control

A revolution in bird control All you’ll need is two bits of wood

Research in New Zealand shows that encouraging predatory raptors in the vineyard can reduce grape damage by up to 95%. Dr Rebecca Peisley decided to find out whether the technique could work in Australia too. Camellia Aebischer reports.

H

ow do you minimise grape eating birds using two lengths of wood? If your answer was to stand in the vineyard yelling and swatting them with away, you’d be wrong.

Dr Rebecca Peisley, a lecturer and researcher at Charles Sturt University’s School of Environmental Sciences, can tell you how.

Gas guns, netting, balloons and flags can be a huge expense for vineyard owners, and are often fairly ineffective. However, considering the potential damage a few birds can do to a plot of grapes it’s an expense most are willing to front.

The solution that Peisley is trialling through a study costs nothing in comparison and can be implemented easily in an afternoon. It involves the construction of 5m high perches made from wood that are secured to an existing fence post for stability.

Birds controlling birds “In Australia, we already have lots of raptors (birds of prey) in our grape-growing regions, so all we need to do is encourage them to spend more time hunting in vineyards,” said Peisley.

“Our study is the first one to use nature as the solution and try and attract actual birds of prey to hunt grape-eating birds and reduce the damage they do to grapes.”

Peisley’s motivation to start the study came from a desire to produce a nature-based solution. The idea came from a project in Marlborough, where the threatened New Zealand falcon species was encouraged in the vineyard. The result was a reduction in grape damage by up to 95%.

“Nothing else has really been considered. Most bird deterrents 20 Grapegrower & Winemaker

imitate predators or make scary noises. However, all of these methods have been largely unsuccessful in reducing the amount of grape damage at harvest, because birds habituate to them quickly.”

When a bird-scaring device is introduced, it takes from a few days to a few weeks at most for birds to get used to it. This leaves plenty of time during the growing season for birds to eat fearlessly.

“Like all things that depend on environmental conditions, the amount of damage that birds do to grape crops will vary from year to year,” said Peisley. “In years where there are plenty of other natural food resources available there will be less damage.”

However, growers can suffer up to 80% loss in crops on years when the availability of other food sources is scarce. Peisley is aware that this can have an enormous impact on growers, but is keen to keep a balanced ecosystem while trying to help them out.

“Thinking about the sustainability of agriculture is becoming increasingly important given the rapid expansion and intensification of production in recent decades to support the demands of a growing global population.

“Wildlife, particularly birds, are found in almost all agricultural systems around the world, and therefore interact with the animals and the crops within them. A vineyard can be thought of as an ‘agroecosystem’, with entire ecological communities, from insects to birds, interacting within them and the surrounding landscape.”

This means that the wildlife within that agroecosystem can

www.winetitles.com.au

December 2017 – Issue 647

Perches used for the study

The perches attracted a surprising number of magpies.

have both a positive and negative impact on crop production, so the idea is to balance out the problem using a wildlife based solution.

“Grape eating birds like European starlings can reduce yields, while predatory species like falcons that hunt on smaller birds can reduce the damage they do to grapes [by being a present threat].

“I’m interested in promoting the ecosystem services that these beneficial species can provide to growers, in order to benefit both production and the conservation of native species.”

A bit of DIY The study has been designed to be a cheap and easy to use tool that growers can implement at their will – not a commercial product for profit.

“Perches can easily be made by growers out of a length of timber, with a small platform attached to the top,” said Peisley.

“Our perches were made very simply from a 5 m length of timber that was screwed to an existing fence post for support.”

Perch platforms were designed with a narrow width, to discourage flocking grape-eating species. They were also produced at a height that would encourage predatory behaviour from raptors.

Predatory birds keep smaller grape eating birds at bay.

“The hope is to also encourage growers to think about the conservation of native predatory birds on their property.

By providing and protecting other habitat requirements for predatory birds, such as large trees for nest sites - in addition to artificial perch sites within the vineyard - both growers and native predators can benefit.”

An unexpected visitor The study is still in trial phases, but so far the perches have been successful at attracting deterrent birds – although they weren’t the kind of birds Peisley was hoping for.

Throughout the study, which was conducted in six vineyards in norther Victoria from October 2015 to February 2016, only one raptor (a brown falcon) visited any perch.

Surprisingly however, the 12 perches attracted a total of 38,513 visits from Australian magpies, during all times of the day. The magpies were also effective in deterring smaller grape eating birds and perched sites showed approximately half the damage that control sites (without perches) had.

“Australian magpies were easy to recruit onto the perches and appear to successfully deter grape-eating birds, however, I would expect that if we can get more raptors using the perches the results would be even more significant.”

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RYSET (AUST) PTY LTD

Ph: (03)9457 2982 Email: info@ryset.com web: www.ryset.com December 2017 – Issue 647

• FULL ELECTRONIC CONTROL Allows light sensitivity on-off switiching

• INTERGRATED DESIGN Gas bottle stabilizes unit, legs can be height adjusted

• ELECTRONIC TIMER CONTROL Various groups of shots at random intervals

• PREVIOUSLY MANUFACTURED IN NEW ZEALAND For the past 20 years

• GREATER SOUND DISTRIBUTION 2 meter tripod which auto rotates 360 degree www.winetitles.com.au

Grapegrower & Winemaker

21

grapegrowing Peisley conducted the study during a wetter growing season, in which available food outside of the vineyard was high for birds.

“I would like to repeat the study in other years with different amounts of bird pressure, for example, in a drier year when there are less natural food resources available for birds away from vineyards. I also want to tweak the perch design and location within the vineyard to try and attract more raptors to use them,” she said.

There’s a good chance that results could increase with tweaking and raptor uptake, but further trials will depend on whether the study receives further funding.

Another large factor that influenced Peisley’s results was the placement of the perches. Spray applications limited their placement in the vineyard to the outer edges as many vineyard owners used over-row sprayers.

“Ideally, we wanted to install the perches in the middle of vineyard blocks so that the entire block would be influenced by any predatory birds using the perch, […] [but] we had to put the perches at the edges of vineyard blocks so they wouldn’t get in the way.

“This still resulted in a positive outcome in terms of a reduction in grape damage, with over 50% less bird damage in blocks with perches. However, I expect the perches would be even more effective if they were set up out in the middle of vineyard blocks where there are no other trees available for perching.”

For growers who are interested in setting up a perch, Peisley has some advice: “Think about the surrounding area. Place the perch in an area that has limited tall natural perches so as to encourage magpies or raptors to move into and hunt in that area. Or place them in a location that you know gets targeted by grape-eating birds.”

A narrow cab with a robust feel JOHN DEERE

A

t the beginning of 2017, John Deere launched a light and nimble tractor range that handles all heavy loads. The new John Deere 5125R tractor with 543R front loader.

The models also come in a narrow option, known as the 5RN Series.

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Visit our website for information on other models available and pricing. Alternatively feel free to contact the office on our Toll Free number. Dealer enquires are invited.

Adelaide Hills Gas | 3 Diagonal Road, Mount Barker SA 5251

Website: www.adelaidehillsgas.com.au Email: sales@adelaidehillsgas.com.au | Phone: 08 8391 1688

The 5090GV is part of John Deere’s typical viticulture range in the speciality series.

Toll Free Number: 1800 888 137

22 Grapegrower & Winemaker

www.winetitles.com.au

December 2017 – Issue 647

Tractors 5R Series Tractor MODEL

ENGINE HP

PTO TYPE

ECONOMY PTO

HITCH CATEGORY

2WD OR 4WD

CAB OR OPEN STATION

5090R

66 kW (90 hp)

Electro-hydraulic engaged

Yes

Category 2 (convertible to 1)

Both

Standard & Narrow Cab

5100R

74 kW (100 hp)

Electro-hydraulic engaged

Yes

Category 2 (convertible to 1)

Both

Standard & Narrow Cab

5115R

85 kW (115 hp)

Electro-hydraulic engaged

Yes

Category 2 (convertible to 1)

Both

Standard & Narrow Cab

5125R

92 kW (125 hp)

Electro-hydraulic engaged

Yes

Category 2 (convertible to 1)

Both

Standard & Narrow Cab

Designed for use in narrow row crops, other specialty crops and vineyards, the new 5RN Series tractors feature a minimum width of 1.8 m, a narrow cab and mechanical front wheel drive.

Building on the strengths of the previous 5R models, John Deere’s new 5R Series tractors have been designed to provide enhanced levels of comfort, compactness and performance.

With an optimised wheelbase of 2.25m, the new 5R family combines a one-piece curved frame design with a low centre of gravity to facilitate front loader installation on-the-go, while still maintaining the best possible manoeuvrability at a turning radius of only 3.75m, even when fitted with a loader.

The new 67.1 kW (90 hp) 5090R, 74.6 kW (100 hp) 5100R, 85.8 kW (115 hp) 5115R and 93.2 kW (125 hp) 5125R models are equipped with fuel efficient, Stage IIIB/Interim Tier 4 (iT4) compliant 4.5 L John Deere PowerTech PWX engines. These diesel-only four-cylinder engines deliver 7.5 extra kW (10 hp) for transport applications via their Transport Power Management (TPM) system.

Users can choose between three transmission options.

These include the entry level 16/16 CommandQuad manual transmission, which features four ranges and four PowerShift gears within each range, the 16/16 CommandQuad and the 32/16 Command8, with eight PowerShift gears and an ECO mode that enables a top speed of 40 km/h at only 1759 engine rpm.

While all these transmissions offer a fully automatic clutch, individual start-up gears, individually settable speeds and an electric park lock, the premium level 32/16 Command8 also features an automatic shifting function as standard.

The latter feature is also optionally available on the 16/16 CommandQuad transmission.

With a shipping weight of 4.3 tonnes, the new 5R Series tractors can lift as much as 4.7 or optionally 5.3 tonnes. The open-centre hydraulic system is equipped with a standard 96 Lpm pump and is also available with a Pressure and Flow Compensated (PFC) 117 Lpm version. Whether

December 2017 – Issue 647

The 5R Series has a more agricultural feel to it, but also comes in a narrow cab option suitable for vineyards.

they are mechanically or electronically controlled, four SCVs provide fast loading cycles.

For improved operator comfort especially in rough terrain, John Deere’s new 5R Series tractors are available with front axle suspension, featuring independent arms and infinite adjustment of +/-45mm that allows complete shut-off when required.

An optional maintenance-free mechanical cab suspension system is also available, which uses two adjustable shock absorbers to ultimately support the optional air-suspended seat.

This seat is normally standard equipment on 6R Series tractors, and features five to 15 degrees of swivel, lumbar adjustment and an optional heating system.

The newly designed 5R Series tractor cab offers a tiltable steering column, Primary Display Unit (PDU+) corner post display, panoramic front windshield and an ergonomic control panel. For front loader operation, John Deere offers a choice of mechanical or new electrical joysticks, both linked to the tractor seat.

In addition, the new 543R front loader offers automatic mast and implement latch, a 10 per cent increase in lift capacity, higher breakout force and an increased roll-back angle. Depending on the task, the 543R loader is equipped with a choice of levelling options.

www.winetitles.com.au

Grapegrower & Winemaker

23

Tractors

The tractors will soon be distributed in Australia by Landpower

A new brand for Landpower CLAAS NEXOS Landpower have just received the green light to begin importing NEXOS tractors in to Australia in late October.

There are four Models in the NEXOS range from 72-101 hp • NEXOS 210 – 72 hp • NEXOS 220 – 78 hp • NEXOS 230 – 88 hp • NEXOS 240 – 101 hp

The VE and VL cab tractors are aimed at the vineyard market, where the market requires a carbon filtered cab with a high level of hydraulic equipment to drive leaf blowers, vine trimmers or other hydraulically operated equipment required in maintaining the vine. The VL has a slightly wider cab than the VE offering the operator more space.

The VE ROPS tractors are more suited to an orchard application where modern intensive planting systems mean a ROPS tractor is a necessity. Growers in orchards harvesting apples or pears and stone fruit require a low compact tractor that can drive a mulcher.

Within each Model there are three variants (see Figure 1) • VE – • VL • F–

The product offer is extensive and includes the following options: • 4 cylinder FPT engine with outputs from 72-101hp • Choice of 4 transmission variants • REVERSHIFT wet or dry clutch • PTO speeds 540, 540 / 540 ECO or 540 / 1000 • Electronic or manual spools • Front linkage and PTO • ROPS or Cab with carbon filter

Power Ratings Eng. kW (hp)

PTO kW (hp)

No. of Cyls.

PTO Speeds

Transmission Type Speeds (F-R)

HYD Outlets Std-MAX

TPL Category Max Lift (kg)

Turn Radius (mm)

RRP (excl. GST)

CLAAS NEXOS 210

55 (75)

-

4

540 rpm*

REVERSHIFT 12/12**

2-6

2800 kg

3600***

-

CLAAS NEXOS 220

62 (85)

-

4

540 rpm*

REVERSHIFT 12/12**

2-6

2800 kg

3600***

-

CLAAS NEXOS 230

68 (92)

-

4

540 rpm*

REVERSHIFT 12/12**

2-6

2800 kg

3600***

-

CLAAS NEXOS 240

76 (103)

-

4

540 rpm*

REVERSHIFT 12/12**

2-6

2800 kg

3600***

-

Brand & Model

*540/540 ECO & 540/1000 available **Four Transmission variants available ***Dependent on model variant and tyre configuration

24 Grapegrower & Winemaker

www.winetitles.com.au

December 2017 – Issue 647

fendt.com.au Fendt 200 Vario V/F/P Series 70 –110 hp

Serious efficiency.

Fendt 200 Vario V/F/P Series You’re a farmer that’s serious about your work – that’s why you go for a tractor that’s precise and dedicated.

With CVT Vario and specialised variants for vineyards and orchards, Fendt 200 Vario (V/F/P) specialty tractors have only the best technology for getting the most out of what you put in. Because you deserve a machine that’s as serious about agriculture as you are.

Contact your local dealer today for more information. www.fendt.com.au | Freecall 1800 902 914 Fendt is a worldwide brand of AGCO Corporation.

Fendt says you’re serious.

MAKE

EVERY HOUR COUNT.

MF 3600 SERIES

SPECIALIST TRACTOR

84 – 102 HP

• Superior power delivery and maximum fuel economy with AGCO POWER 3 cylinder engines • 24 speed transmission with power shuttle for maximum flexibility in gear selection with the efficiency of a power shuttle • Range of machine widths from 1.0 m up to 1.8 m to suit a variety of speciality applications

• Well-appointed and comfortable cab gives the greatest comfort in the smallest package to decrease fatigue • High capacity hydraulics: 3 – 5 valves with a dedicated 62 litres per minute auxiliary pump can handle the most demanding hydraulic implements

CONTACT YOUR LOCAL MASSEY FERGUSON DEALER TODAY

MASSEYFERGUSON.COM.AU | FREECALL 1800 902 914 MASSEY FERGUSON®, MF®, the triple-triangle logo® is a worldwide brand of AGCO. © 2017.

A world of experience. Working with you.

Tractors

Powerful, fast and compact New Holland New Holland’s T3F, the first ever compact speciality tractor, continues the development of this important segment into the lower horsepower range. The four model series, producing between 37 – 52Kw (50 – 72hp), offers operator comfort and completes New Holland’s extensive speciality offering, including the T4000F/N/V range.

“Operations will no longer have to trade off size for power: the new T3F will satisfy power demands in intensive applications,” said Mark Crakanthorp, New Holland product manager for tractors under 100HP.

“The impressive hydraulic offering is perfect for specialist tasks, and the compact package will protect valuable crop trees against potentially damaging rubbing and brushing.”

The new range is especially appealing for viticulture operations who often can’t access features in larger tractors due to the speciality niche.

The entire T3F range is fitted w ith p o w e r f u l three cylinder, 2.9 litre, turbo charged and intercooled S8000 engines, which develop from 37Kw

to 52Kw enabling producers to tailor their T3F for their individual business.

The T3F is fuel efficient, reliable and boasts excellent in-field performance.

Maximum torque of up to 295Nm is available together with up to an impressive 34% of torque backup means that the T3F will handle demanding terrain with ease.

All of the engines in the range are also compatible with B100 100% biodiesel.

A 20 x 20, 40kmph Synchro Shuttle transmission has been made as standard spec, for optimum control. 40kmph capability means valuable crops are delivered to the farm in premium condition. At the other end, Creeper ranges can achieve speeds as low as 110 metres/hour, perfect for hand planting.

The differential lock and four wheel drive are both electro-hydraulically engaged at the touch of a button, for segment-leading performance, even when working in the slipperiest terrain.

84 litres/minute of flow and lift capacity of up to 2277kg, alongside a comfort designed interior, make the T3F an attractive all-rounder.

Model specification The new numbering on the T3F series makes the models’ performance immediately obvious. The ‘F’ refers to ‘Frutteto’ or orchard tractors, and the first digit, the ‘3’, positions the model in the complete New Holland tractor family.

The numbers following the dot denote the model’s maximum horsepower.

Power ratings Brand & Model

eng kW / HP

PTO Kw (HP)

Transmissions # of Cyls

PTO speeds

Type

HYD outlets

Speed F-R

Std

max

TPL Cat

max lift kg

Turn radius metres

RRP

New holland T3F series T3.55F ROPS

40.4/55

32.8 / 44

3

540 / 540E rpm

Synchro shuttle

20F/20R

2 (4 Couplers)

3 (6 Couplers)

I / II

2277

3.4

POA

T3.65F ROPS

47.8/65

39.5 / 53

3

540 / 540E rpm

Synchro shuttle

20F/20R

2 (4 Couplers)

3 (6 Couplers)

I / II

2277

3.4

POA

T3.75F ROPS

53/72

46.2 / 62

3

540 / 540E rpm

Synchro shuttle

20F/20R

2 (4 Couplers)

3 (6 Couplers)

I / II

2277

3.4

POA

New Holland T4F/N/V series T4.75F

57 / 78

49 / 66

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

SuperSteer 2.9

POA

T4.85F

65 / 88

57 / 77

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

SuperSteer 2.9

POA

T4.95F

71 / 97

63 / 85

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

SuperSteer 2.9

POA

T4.105F

78 / 106

69 / 92

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

SuperSteer 2.9

POA

T4.75N

57 / 78

49 / 66

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

SuperSteer 2.9

POA

T4.85N

65 / 88

57 / 77

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

SuperSteer 2.9

POA

T4.95N

71 / 97

63 / 85

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

SuperSteer 2.9

POA

T4.105N

78 / 106

69 / 92

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

SuperSteer 2.9

POA

T4.75V

57 / 78

49 / 66

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

3.4

POA

T4.85V

65 / 88

57 / 77

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

3.4

POA

T4.95V

71 / 97

63 / 85

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

3.4

POA

T4.105V

78 / 106

69 / 92

4

"540/540E/1000 rpm

Dual Command

44F/16R

3 (6 Couplers)

5 (16 Couplers)

I / II

2600

3.4

POA

26 Grapegrower & Winemaker

www.winetitles.com.au

December 2017 – Issue 647

BEAT THE HEAT WITH NEW HOLLAND Things are really heating up with New Holland’s summer deals on selected T-Series tractors.

Included as standard is our low rate of just 2.45% plus a 3 year-peace of mind warranty. Plus with the RTK option bundle you can upgrade to the IntelliSteerTM guidance package.

So don’t get burnt this summer, visit your local New Holland dealer today.

2.45%* 3YEAR P.A. Finance

Warranty

VALID UNTIL 31st MARCH 2017

*Terms and conditions apply. Finance rate subject to term and deposit requirements. Finance provided by CNH Industrial Capital Australia Pty Ltd AFS License No. 286664. Offer is available to business customers only and subject to credit approval. 3 year warranty comprises the manufacturers base warranty and Service Plus Protection Plan. Contact your local dealership for full details.

Tractors

Efficient Italian design Antonio Carraro Italian company, Antonio Carraro have been selling tractors in Australia for over 40 years. The Australian sales counterpart is operated through Antonio Carraro Oceania which has been operating as a factory subsidiary of Antonio Carraro SpA. in Italy.

The Antonio Carraro range is compact, powerful, and low profile. The tractors are stable on hillsides, safe, and fuel efficient.

Efficiency was the vision for founder Giovanni Carrao who began making tractors in 1910. His son, Antonio Carraro took on this vision and maintains his place in the innovation process to this day.

Tight spaces, steep slopes and low clearances are the specialties of the tractors, and with features such as ACTIO and REVguide they are uniquely suited to working in less than optimal conditions with ease and relative safety.

The efficient production line at the Antonio Carraro factory can be credited to the company’s philosophy of constantly improving.

Their manufacturing principles are of a high standard, being learned from those at the Porsche headquarters in Stüttgart.

Antonio Carraro’s TRG model

Power Ratings Brand & Model

PTO Speeds

Transmission Type Speeds (F-R)

HYD Outlets Std-MAX

TPL Category Max Lift (kg)

Turn Radius (mm)

INDICATIVE Price only

3

540

Synchro – 8-4

0-1

850

3000

$26,660

Synchro - 12-12

1-3

2100

3200

$33,660

3000

$39,870

Eng. kW (hp)

PTO kW (hp)

No. of Cyls.

23 (31)

19 (26)

TRACTORS 75-90 KW ANTONIO CARRARO Tigrone 4000 TN 5800 Major

35 (49)

31 (44)

4

540/1000 (Opt)

TTR 4400 HST Rev

26 (38)

22 (34)

3

540/1000

Hydro - 4-4

2-3

900

TRX 7800S Rev

52 (71)

48 (67)

4

540/540E

Synchro - 16-16

3-5

2400

3500

$54,670

TR Infinity 7600 Rev

56 (75)

52 (70)

4

540/540E

Hydro - 4-4

3-5

2200

3500

$64,380

SRX 10900 R Art Rev

73 (99)

69 (93)

4

540/540E

Synchro - 16-16

3-8

2400

3100

POA

TRG 10900 R Rev

73 (99)

69 (93)

4

540/540E

Synchro - 16-16

3-5

2400

3600

POA

TTR 7800 Rev Open Cab

52 (71)

48 (67)

4

540/540E

Synchro - 16-16

3-5

2400

3900

POA

TTR 10900 R Rev Open Cab

73 (99)

69 (93)

4

540/540E

Synchro - 16-16

3-5

2400

3900

POA

TGF 9900 Pressurised Cab

65 (89)

60 (82)

4

540/540E

Synchro - 16-16

3-5

2400

3600

$74,320

TRX 9900 R Rev

65 (89)

60 (82)

4

540/540E

Synchro - 16-16

3-5

2400

3500

$60,800

Mach 4 R (Quad track)

73 (99)

69 (93)

4

540/540E

Synchro - 16-16

3-8

2400

3700

POA

Mach 2 R (Dual track)

73 (99)

69 (93)

4

540/540E

Synchro – 16-16

3-5

2400

3500

POA

28 Grapegrower & Winemaker

www.winetitles.com.au

December 2017 – Issue 647

Tractors

Antonio Carraro’s TRX model

People & Tractors

Tractor lovers We asked you to show us your tractors, and you did. Following our tractor feature, here are the latest tractor socials around the country. It won’t be long until the old gals are up and running again for vintage 2018.

2 1.

2.

3.

1

4.

5.

6.

The old faithful at dusk in Rutherglen, Victoria. Photo by winemaker at Anderson Winery, Christobelle Anderson.

The scoop isn’t just for scooping. Photo submitted by Yelland & Papps in Nuriootpa, South Australia.

Brett Woodward in The Hunter Valley, New South Wales, with his wife and ‘Big Blue’. Photo by James Bennett.

Tractors in the Riverina, New South Wales. Photo by Aaron Salvestrin.

Early morning in the Riverina, New South Wales. Photo by Aaron Salvestrin.

Early morning in the Riverina, New South Wales. Photo by Aaron Salvestrin.

3 30 Grapegrower & Winemaker

www.winetitles.com.au

December 2017 – Issue 647

6

4

5

Innovative Horticulture Equipment

AA HOLDINGS PTY LTD – Importers and sole Australian distributors of Innovative Horticulture Equipment

BMV Pre Prunner ATOM 2000L

Light weight for small tractors.

BMV Pre Prunner

Heavy for larger tractors.

Vineyard sprayer model low profile, super manoeuvrability.

BMV Leaf remover DFR470

BMV trimmer double side

Available in many configurations.

Importers and sole Australian distributors of Innovative Horticulture Equipment 60 Morton Road CARMEL Western Australia 6076

Phone: Garrie 0418 920 760 • Tony 0419 924 151 Email: garriev@bigpond.com • Email: tonyvin@bigpond.com • www.aahold.com December 2017 – Issue 647

www.winetitles.com.au

Grapegrower & Winemaker

31

Tractors

Roger and Liz Fahl from Fruitico

SUPPLIER UPDATE

Atom 2000 vineyard sprayer provides speed, power and reliability Roger and Liz Fahl, from Fruitico, Western Australia’s Waroona table grape growing operation have recently taken delivery of their two new Andreoli Engineering Atom 2000 vineyard prayers from A & A Holdings Pty Ltd. The property, based only one hours’ drive south of Perth, is growing 110ha of table grapes on a low link system under hail net with all fruit destined for local and export markets.

Roger had done a lot of research on available sprayer options. One of the problems facing the Fruitico operation was that they had low link trellis, thus limiting the height of sprayers that could be used. The area needed to be sprayed is very large and being so close to the coast, erratic weather is always a constant problem.

So when there is a spraying window available they had to have spray machines that could be put into action fast and be extremely reliable.

Roger realised that the only real option that would fit the bill was the low profile Atom 2000 self-propelled spray machine.

As soon as the machines were delivered they were put straight into action putting on the season’s first sprays.

The Atoms were put into the vineyards 32 Grapegrower & Winemaker

that had just received massive amounts of rain in the previous few days and in which a normal tractor sprayer would have had problems just getting around in.

The new Atoms excelled in the tough conditions and covered the area needed to be sprayed in record times, making Roger a very happy man.

Garrie Vincenti, from A & A Holdings Pty Ltd, said that the Atom sprayers have been working successfully and reliably for 25 years now in Australia.

“I know the first Atom sold that long ago is on its third owner and still going strong,” he said. “Other sprayers on the market just cannot claim the long-term reliability of the Atom sprayers.”

Because of the futuristic look of the Atoms even the old machines still look modern.

But really the new model is leap years ahead of the first models with many upgrades, for instance the new rear fan setup puts out 40% more air than the first original Atoms without increasing air speeds.

This enables the new Atoms to be used in more windy conditions and enables a fast forward spraying speed. For instance, Roger Fahl’s spray operators were spraying recently at 500L/ha at speeds of over www.winetitles.com.au

8+km per hour and getting plant coverage that other spray manufacturers can only dream about.

The Atom 2000 operators could not believe the speeds they were able to spray at and the comfort and ease of use that the Atom 2000 offered.

With new cabin air bags the ride is really something else.

Traditionally, when an Atom goes to work it takes the place of two tractor trailer spray units due to its speed of covering big areas.

This makes it easier for larger farm operations to cover more area with less operators and less machinery.

This in turn drops the annual spraying costs dramatically and enables for more control over the spray operation.

Garrie Vincenti says the Atom 2000 also has a big brother the, Atom 3500L which is designed for the larger tree crop operations such as avocados, citrus, etc. and has all the same attributes of reliability, efficiency and comfort as the 2000L model.

For more information check out the A & A Holdings Pty Ltd website at: www. aahold.com Or call Garrie on 0418920760.

December 2017 – Issue 647

MILES AHEAD

THE RESULTS SPEAK FOR THEMSELVES

Over 25 years of proven hands free growth straight to the wire, with quick and easy assembly using our Zip-Safe seal. It’s no wonder GroGuard is Australia’s biggest name in vine establishment technology.

Designed and manufactured locally for Australian conditions, our legendary strength and reliability is backed by a 3-year guarantee.

Contact your local rural store or

freecall 1800 644 259 www.groguard.com.au

grapegrowing

Studies were conducted in wind tunnels and vineyards to assess factors that affect spray coverage. Photo: Chris O’Donnell, University of Qld

Drifting toward better spray coverage Spraying success is all about attention to detail A research team from the University of Queensland has completed a project aimed at finding more effective ways of vineyard spraying. In this article originally prepared for Wine Australia, it’s revealed their solution is inexpensive and could now be helped along by plans to develop a ‘spray calculator’ for viticulturists.

O

ne size doesn’t fit all when it comes to implementing effective vineyard spraying regimes, but Dr Andrew Hewitt is confident there are solutions for all.

That’s one of the positive messages to come out of a recently completed threeyear project he led at the University of Queensland (UQ). The other is that the ‘solution’ won’t necessarily cost a lot.

‘One thing that surprised us was the old axial air blast sprayer, which is still the most popular one in the wine industry according to the survey we carried out

34 Grapegrower & Winemaker

AT-A-GLANCE: • • • • •

G rowers can make a simple change to old equipment A spray calculator being developed will turn a simple spreadsheet into an app T he calculator could be used to develop a tailored approach T his could be used by viticulturists to adapt spraying based on their situation S tudies were conducted to determine factors that affect spray coverage

before starting work’, Dr Hewitt said.

‘It can be awful for missing the target because it is spraying from the ground up, but doing something as basic as putting www.winetitles.com.au

a tower at the top to force the spray back down made it one of the best.

‘So, you don’t have to go out and buy a new piece of equipment; you can make December 2017 – Issue 647

a simple change to improve an old piece of equipment. Bigger companies might want to invest in the best, but there are alternatives.’

Dr Hewitt has a lot of data on what those alternatives are and has been providing advice at workshops around the country.

His goal now is to create a spray calculator that viticulturists can use to develop an approach tailored to their circumstances.

With colleagues in UQ’s School of Agriculture and Food Sciences he already has developed a version for the grains industry and has received funding to turn a simple spreadsheet into an app. However, that next stage – and the development of a wine sector version – is on hold while the Australian Pesticides and Veterinary Medicines Authority (APVMA) develops new national regulations covering spray drift.

‘The wine sector calculator will cover how to get good spray coverage without drift and we want it to tie in with the regulations so it will have teeth. The way you bring change in spray drift is a combination of regulation and incentive and technologies and education.’

The calculator will allow growers to adapt the generic requirements set out on chemical labels in relation to buffer zones

The wine sector calculator will cover how to get good spray coverage without drift and we want it to tie in with the regulations so it will have teeth.

Dr Andrew Hewitt

based on their situation: what’s around them, the sprayer they are using, their dosing rates and whether any barriers are in place. ‘All the things that were in our project will tie into the tool’, Dr Hewitt said.

The project was funded by Wine Australia with the timing of the APVMA’s review in mind, but the issue itself has been around for a long time: how to get good spray coverage in the vineyard at all times of the year.

Studies were conducted in wind tunnels and vineyards to show the performance of factors that affect spray

coverage and losses through runoff and drift, including different combinations of nozzles, adjuvants, electrostatic charging, recapture systems, air targeting, barrier vegetation and netting.

And the answer? The best system for any given application will depend on the target.

For example, for herbicide applications, coarser sprays can be used, whereas for foliar-applied sprays, the finer sprays can be optimally directed to their target, including inner canopy areas, using lateral air or radial air with deflector air at the top.

Recapture-recycling sprayers offer an additional benefit to those listed above in that the small amount of spray that misses the target is caught and can be reused, reducing losses to almost zero.

Electrostatically-charged sprays offer excellent coverage on all leaf surfaces but can drift under adverse conditions due to the very small size of the droplets.

The project’s final report can be found online here: https://www.wineaustralia. c o m / r e s e a r c h /s e a r c h /c o m p l e t e d projects/uq-1201

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35

grapegrowing

Estimating the impact of Xylella in Australia A Xylella fastidiosa incursion could cost Australia’s wine grape and winemaking industries up to $7.9 billion over 50 years, according to a new report released by the Australian Bureau of Agricultural and Resource Economics and Sciences (ABARES).

The disease, also known as Pierce’s Disease, is an ongoing problem in wine regions like California’s Napa Valley.

Acting ABARES Executive Director, Peter Gooday, said the report assessed a range of scenarios for the wine grape and winemaking industries and the expected benefits to these industries of keeping Australia free of Xylella fastidiosa and its vectors.

“Xylella fastidiosa is a pest of worldwide significance and unfortunately there is no cure once a plant is infected,” Mr Gooday said.

“Our assessment included hypothetical scenarios where Xylella arrives in Australia and impacts on a number of different wine growing areas.

“That assessment found that if it entered and established in Australia, it could cost the Australian wine grape and winemaking industries between $2.8 billion to $7.9 billion over 50 years.

“It also found that if Xylella was to appear in a region, but was contained within that region, the aggregate impact on the wine industry would be a fraction of the impact of an uncontrolled spread.

“For example, containing the outbreak to either the Lower Murray or Swan Hill regions of the Murray Darling could avoid losses estimated between $2.0 billion and $2.6 billion, on a NPV basis.”

Pierce’s Disease in the Napa Valley. Photo courtesy Vinehealth Australia.

The Economic impacts of Xylella fastidiosa on the Australian wine grape and winemaking industries report highlighted a number of key issues relating to the risk the bacterium poses for Australia.

This includes the likelihood of Australia’s habitat being highly suitable for an incursion of Xylella and its insect vectors and the benefits of remaining free of Xylella, as international experience suggests that successful eradication is unlikely.

“While the quickly-spreading bacterium is not yet present in Australia, Xylella is Australia’s number one priority plant pest,” said Robyn Cleland, acting first assistant secretary of the Plant Biosecurity Division.

The full report is available on the ABARES website at www. agriculture.gov.au/xylella-impact-report.

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December 2017 – Issue 647

INNOVATION FOR GROWTH

ERO ELITE DEFOLIATORS The Selecta Blue range from Silvan Australia for pumping, handling and dispensing the aqueous urea addition to diesel fuel.

SUPPLIER UPDATE

Curb tractor emissions efficiently New 200L transfer unit for urea solution Increasingly Australian farmers, contractors, transport and resource businesses as users of diesel fuel are meeting the mandatory Australian Design Rules that reduce vehicle engine emissions from the use of diesel fuel.

The required addition of aqueous urea, (known widely as Ad Blue), limits the quantity of NOx (nitrogen oxides) and particulate matter that is emitted to the atmosphere by heavy vehicles with a gross vehicle mass of more than 4.5 tonnes.

Many trucks and tractors including many models imported into Australia already comply with the appropriate design rules.

The addition, transport or storage of the 32% aqueous urea solution requires a separate storage tank on a vehicle before it is sprayed directly into an additional catalyser in the exhaust where the pollutant exhaust gases (NOx) are converted into safe atmospheric gases (N2).

An indicative consumption rate is five liters of urea solution to every 100 litres of diesel used.

Silvan Australia has responded to the increased demands with the release of a 200 Litre capacity Selecta Blue Transfer Unit that meets the material needs.

Although aqueos urea solution is not classified as a dangerous substance, it can be corrosive to inappropriate metals, plastics and hoses which could introduce contaminants into the catalyser.

December 2017 – Issue 647

The new Silvan Ad Blue transfer unit features a 200 litre Polytuff ultra-violet stablished storage tank with a twelve-volt powered thirty five litre per minute open flow self-priming diaphragm transfer pump, and a four meter length of delivery hose complete with manual shut off nozzle.

The pump allows sufficient time for the power to be switched off after delivery has ceased to avoid damaging it.

The unit is also supplied with a three metre length of power cable fitted with alligator clips ready for connection to a battery source.

Silvan Selecta’s merchandise manager Michael Frost said that the Ad Blue solution is supplied in a range of delivery options including by a bulk tanker, in 1000 litre IBC containers, 200 litre drums, and 10 litre emergency containers.

“With the increasing use we detected there was an on farm, on depot or on site need for Ad Blue users to have a convenient means to break down bulk supplies or for the transfer of the solution into the separate supply tanks on tractors in particular, so Silvan has responded with this convenient scale and self-contained transfer unit.

“With a Recommended Retail Price of $699 and available nationally from Silvan and Selecta resellers we believe we have met an industry need” said Frost.

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Easily operated and adjusted ‘on-the-job’ from the cab with a safety breakaway to ensure damage from unexpected incidents is minimised, the ERO Defoliator plucks leaves gently from the vine without damaging the fruit, meaning it can be used from flowering to harvest.

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Grapegrower & Winemaker

37

grapegrowing

Ryegrass in the vineyard Improving soil structure and quality There’s a case to be made for leaving annual ryegrass in the vineyard. As chemical weeding winds down for the season, put some thought into what you leave behind next year. Camellia Aebischer reports.

B

y pulling up a bunch of annual ryegrass, researcher Chris Penfold can tell exactly why it benefits the soil underneath his feet.

“If you pull it up gently, around the plant roots you’ll see an amount of soil attached to the roots. That’s called the riser sheath, which is where the sugars have been exuded from the plant, and it’s improving the soil directly,” he said.

“Below ground is the important part.

The fibrous root system, when it dies off, is available food for microorganisms and such. In the right conditions they’re going to thrive. Those microbes will potentially be of benefit to the vine in future.”

Penfold is a researcher at the School of Agriculture, Food and Wine at the University of Adelaide. For the past three years he has been working on research

Good root structure in the inter-rows stops topsoil runoff during rainy periods.

Photo: Camellia Aebischer

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with colleagues on crops in the undervine zone, with a focus (among others) on reducing herbicide use.

When approached with the statement that some viticulturists believe annual ryegrass can be detrimental to the vine, Penfold just laughed.

“I would not recommend you remove it.

I don’t see the need for it and I don’t know of a situation where it shouldn’t be left in place. I don’t believe that it’s something that needs to be managed,” he said.

Penfold is an advocate for nutrient diversity, and while herbicides have their place in the vineyard, his stance against them is a little left of field.

“I think the problem with herbicide use is that often it’s not a case of the chemical compounds in the herbicide, it’s removing the plants that add compounds.”

Improving cover crop diversity in the vineyard will in turn improve soil microbial diversity, keeping balance under the ground.

“By doing that we also reduce a number of pathogens,” said Penfold.

“The suggestion here is that if you keep up that diversity you reduce the likelihood of problems coming through. We know that brassicas suppress fungal pathogens

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and promote beneficial bacteria. Native plants may promote beneficial bacteria also.”

Letting annual ryegrass go under the vine can also save time and money on management costs. The annual species (not to be confused with perennial ryegrass which can be problematic), will die off yearly, and re-seed.

Aside from holding topsoil together in spring, when it perishes, the broken down plant automatically creates additional organic matter in the soil. And, that fibrous root system mentioned earlier also helps with aeration in the soil, which can create more absorbency and room for vine roots to grow.

Penfold also mentioned that leaving less threatening weed species in the vineyard can help manage more destructive weeds as it promotes balance. It can also help to combat the well-known glyphosate resistance problem.

“There are far worse weeds that you can have in the vineyard. Often it [ryegrass] can be managed with mowing and sowing,” said Penfold.

December 2017 – Issue 647

“Herbicide resistance is coming from people trying to remove it. If you don’t try remove it you don’t get the resistance.”

One grower in South Australia recently explained that they like to push the long blades of annual ryegrass over exposed under-vine soil in the spring. This helps avoid moisture loss from evaporation and keeps topsoil from eroding during rainy periods.

If keeping ryegrass in the vineyard is of interest, it’s important you don’t confuse the annual with the perennial.

Annual ryegrass has glossy green leaves that don’t grow longer than around 30cm.

Its leaves will often turn brown in hot, dry weather and is less tolerant to severe and frequent cutting than perennial ryegrass.

Perennial ryegrass has stiff, glossy leaves and can grow from around 30cm to 60cm tall. It doesn’t grow well if the soil fertility is low and dislikes dry summers and severe winters.

The thirsty habits of perennial ryegrass mean that you don’t want to be mixing the two up.

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Grapegrower & Winemaker

39

grapegrowing

Fungicide Botrytis

Wild yeasts make potent fungicides A natural alternative to control fungi An Italian study finds that grapegrowers could use a natural fungus in place of commercial products to control grape rot. In this article which originally appeared in Cosmos Magazine, Jeff Glorfeld examines the research.

I

n a discovery that could benefit the environment and provide a multimillion-dollar windfall for grapegrowers the world over, researchers from Italy’s University of Milan have identified a strain of wild yeast that is more

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effective than fungicides in preventing common grape moulds.

Yeasts are found in abundance on wild grapes. Farmed grapes tend to have a smaller number, but many wine-makers are these days experimenting with using

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The Milan study, published in openaccess journal Frontiers in Microbiology, investigated the ability of some strains of wild yeast to restrict fungus-growth on the fruits.

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December 2017 – Issue 647

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“The ‘wild’ environment represents a huge and largely untapped source of biodiversity, which could provide a reservoir of helpful microbes for pest control,” said co-author Ileana Vigentini.

Diseases such as fungal infections cost grape growers many millions of dollars each year, both in lost crops and expensive chemical controls. Meanwhile, many farmers are turning away from chemicals and are looking for more environmentally friendly solutions to disease outbreaks.

Plus, many fungi are becoming resistant to chemical solutions, reducing their effectiveness.

These factors have sparked great interest in finding eco-friendly diseasecontrol alternatives.

One possibility is to use natural yeasts -- themselves a type of fungus -- to inhibit damaging fungi in crops. Microbes such as yeasts often compete with one another, and naturally produce substances that kill or diminish their rivals. Up to now, however, researchers have been unable to identify yeasts that are as effective as chemical controls.

In the study, researchers investigated whether yeasts isolated from the skins of wild or farmed grapes could inhibit three common moulds -- Botrytis cinerea, Aspergillus carbonarius (sour rot) and Penicillium expansum (blue mould) -that can ruin grape crops. Initially they isolated and identified yeasts from a type of wild grape found in Georgia, Italy, Romania and Spain, and from farmed grapes from vineyards in Italy.

From a pool of 231 strains comprising 26 yeast species, they identified 20 strains with the most potent anti-mould effects.

December 2017 – Issue 647

Of these, 18 came from yeasts found on wild grapes, suggesting that wild plants could be a promising source of useful microbes.

The researchers found that many of the yeasts release enzymes that can digest mould cell walls, or release substances such as acetic acid or hydrogen sulfide that can kill them.

They then tested the yeasts’ ability to stop moulds growing on grapes, and compared their effectiveness with a commercial fungicide.

Six strains, from four yeasts all found on wild grapes showed strong fungicidal effects, and one, Meyerozyma guilliermondii, emerged as being more effective than the chemical alternative in preventing mould growth.

Previous investigations had shown that this strain is hardy and does not interfere with wine fermentation. In 2012, a study also found that it suppressed fungal activity and increased shelf life of bread dough.

Although these initial discoveries are promising, indicating the yeast could be well-suited as a biocontrol agent in vineyards, Ileana Vigentini said outdoor trials are needed to confirm this.

“We plan to test some of these yeast strains as a substitute for chemicals in field trials using grapevines,” she said.

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Jeff Glorfield is a former senior editor of The Age, and is now a freelance journalist based in regional Victoria.

AUSTRALIA: 1800 269 773 FMRGROUP.COM.AU

This article appears courtesy of Cosmos Magazine www.cosmosmagazine.com

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www.winetitles.com.au

Grapegrower & Winemaker

41

grower profile

Gransden works as a company viticulturist at Cumulus Vineyards

Alternative or mainstream?

Success story: Martin Gransden Changing over a vineyard is slow business, so Martin Gransden wants to help growers make the right choice when planting new varieties. Camellia Aebischer spoke to Gransden about a recent scholarship award, which has funded his quest for answers.

Every year one young, high-achieving wine industry individual is given the opportunity to travel the world and learn their craft, fully funded. This year it was Martin Gransden.

Gransden is a viticulturist living in Orange, in the central west of New South Wales – a place that’s gaining traction as a notable wine region. He grew up in Orange, where he currently lives, but has squeezed in plenty of travel in between.

Having a solid view of the viticultural landscape in Australia is going to be a big help while completing a project through Gransden’s 2018 Nuffield Scholarship.

42 Grapegrower & Winemaker

“The way Nuffield works is that I’m sponsored by Wine Australia, and there’s a bursary. What I’m doing for the next six to eight months is utilising industry networks to find out the best places to go and visit,” said Gransden.

The visits will be to find out more about his research topic; looking for opportunities in alternative varieties.

“I’m not 100% sure what it will look like yet, but the project I’m proposing is to look at alternative varieties that would be better suited in Australia. There certainly has been a big move to varieties like Fiano, Nero D’avola.

www.winetitles.com.au

December 2017 – Issue 647

“I’m looking for what the next step is. I’d like to try and expand on the good work that producers are doing and I’d also like to look at alternative varieties applicable in cooler climates,” he said.

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The Nuffield experience Before Gransden starts planning his trip to Europe, he’ll be completing the training program that all Nuffield scholars go through.

“All the 2018 scholars will as a group go to the Netherlands in March for about 10 days and there we’re met by the other 2018 scholars from around the world,” said Gransden.

“There are people from NZ, Ireland, the UK, and Canada, and we have what’s called a ‘content briefing scholars conference’.

“So for 10 days we all talk about leadership, agriculture, politics, culture etc.

“Then in June and July they have what’s called a global focus program, so myself and a group of four other scholars and one or two from other programs will travel to eight or nine countries for six to eight weeks. We’re looking at Indonesia, Israel, the UK and other places in Europe [at the moment].”

While the travel will give Gransden some new insights into the industry, this isn’t his first rodeo.

“I’ve done a little bit of holidaying. And I’ve done a vintage in California and Portugal,” he said.

“I just saw a lot of regions in Portugal and got exposed to a few old world varieties, or varieties we would see as being alternative here in Australia and I thought that Australia could be doing a lot more in that we’re currently doing.”

Gransden hopes to produce something tangible for growers through his pursuits, whether that’s a fact sheet, presentation or ready reckoner.

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Gransden is currently working as a company viticulturist for Cumulus Vineyards Pty Ltd near Orange where he manages 506 hectares of cool climate vineyard.

Around five per cent of the property at Cumulus is planted with alternative varieties, so he hopes to bring back some knowledge to utilise at work, mostly for the broader industry’s benefit.

“I think that some of the alternative varieties would be described as being more appropriate in our climate. Maybe using less water or standing up to changes like heatwaves.

“I think that the consumer is also looking for something different, and if Australia isn’t supplying that product we’re going to go buy it overseas.

“Talking with our sales team they’re certainly starting to see demand for Rose from the south of France, Malbec from Argentina and Italian Pinot Grigio.”

That said, Gransden added that over the last five to 10 years there has been plenty of good work done and we are now starting to see a shift in varietals.

“I guess we’re also seeing the right varieties and clones grown in the right places now. People are removing varieties that might have once been in demand,” he said.

“It’s not all around Orange, but there are some producers that are changing over and having good success.”

The results of his research are yet to be confirmed, but Gransden remains humble in his pursuit.

“I should also make the point that plenty of winegrowers are going to continue [with traditional varieties]. If that’s working for their business and if they’re doing really well then they should continue. I’m not going to recommend that they change over to some alternative variety.”

With a slow shift away from the standard Cabernet, Shiraz and Chardonnay plots, alternative varieties might soon become less alternative.

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Grapegrower & Winemaker

43

ask the

Biosecurity and viticulture Ask the AWRI Australia has a fortunate status as an island nation that is free of many pests and diseases found in other countries, but from time to time new issues are discovered. Most of these are not of major concern, but are nevertheless dealt with seriously to protect Australia’s valuable agricultural industries.

This column presents answers to some common questions about Australia’s biosecurity management system.

What is biosecurity?

Biosecurity can be defined as the measures taken to reduce the risk of transmission of pests and diseases and invasive species. In Australia, the government-industry partnership for plant biosecurity is coordinated by Plant Health Australia (PHA).

Australian Vignerons is an industry member of PHA, representing the wine-grapes industry.

What are exotic pests?

Exotic pests and diseases are those that are not currently present in Australia. Endemic pests and diseases are those that are established in Australian vineyards, such as powdery and downy mildew and some viruses. There are also some endemic pests and diseases (e.g. phylloxera) that are isolated to particular locations in Australia, and these are subject to strict regulatory and quarantine protocols. Plant Health Australia has identified

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a list of high priority exotic pests of grapevines, based on their potential to enter, establish and spread in Australia and the cost of control measures. This list includes Pierce’s disease (Xylella), Oriental fruit fly and Black rot. For a full list of high priority exotic pest threats to viticulture, including photographs, visit the Plant Health Australia website (http://www.planthealthaustralia.com. au/industries/wine-grapes/).

What happens if an exotic pest incursion is confirmed?

The Australian wine industry manages biosecurity incursions via the Emergency Plant Pest Response Deed (EPPRD), a formal, legally binding agreement between PHA, the Australian Government, all state and territory governments and plant industry signatories. Australian Vignerons (AV) is the wine industry signatory to the EPPRD. All signatories are committed to implementing risk mitigation activities and promoting reporting of suspected emergency plant pests (EPPs). If a biosecurity incursion occurs, AV represents the wine industry in discussions regarding response strategies. The AWRI provides technical support to AV in conducting its biosecurity activities.

In the event of a biosecurity incursion, the new pest, disease or fungal threat is dealt with by the Consultative Committee for Emergency Plant Pests (CCEPP), an expert group of state, national and industry representatives. This group discusses ways in which the new pest, disease or fungus can be managed, and importantly, ways that Australian vineyards can be protected from any threat of spread. The primary focus of the CCEPP is to ensure that Australian vineyards remain free from any potential pest, disease and pathogen, wherever possible.

The details of exotic pest incursions are strictly confidential and are not released until the extent of the issue is well understood.

Confidentiality is maintained to ensure that growers continue to report suspicious symptoms, to assist containment and eradication strategies and to avoid the potential for unjustified interruption to trade. The immediate concern in an incursion is to prevent the pest from spreading. Depending on the pest, quarantine measures may be implemented.

What should I do if I see suspicious symptoms in the vineyard?

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44 Grapegrower & Winemaker

Regularly monitoring vines throughout the year is a critical part of the annual cycle of a vineyard. If you see any suspicious symptoms, tag the shoots and vines, take photographs and make note of the location of the vines. Phone the exotic pest hotline on 1800 084 881 and you will be put through to a biosecurity expert in your state who will discuss the identification and management options with you. Depending on the time of year and/or the suspected pest, you may be asked send photos or to collect samples for diagnostics and confirmation.

www.winetitles.com.au

December 2017 – Issue 647

How do I keep my vineyard safe from exotic pest incursions?

1. Awareness and monitoring

The best defence against exotic pest threats is to familiarise yourself and your workers with the symptoms of high priority pests. As described above, any unusual symptoms should be reported to the Exotic Plant Pest hotline 1800 084 881 2. Clean material

managers. Steps taken at the farm gate can limit the introduction and spread of pests by workers, visitors, vehicles and equipment.

It is important to know the history of any visitors and equipment entering a property and a log of visitors should be maintained.

Washdown facilities must be provided for all equipment and personnel, including footwear disinfestation stations. Practical guidance on farm-gate hygiene and disinfestation protocols can be found on the Vinehealth Australia website: http://www. vinehealth.com.au/biosecurity-in-practice/posters/

It is important to ensure that all planting and grafting material is pest-free. All propagation material imported from overseas must undergo inspection, treatment, screening and testing in a post-entry quarantine (PEQ) facility. This process is overseen by the Department of Agriculture and Water Resources. Nurseries and suppliers can supply records from PEQ or the results of their own routine testing.

A range of biosecurity resources can be found on the websites of the Australian Government Department of Agriculture and Water Resources, Plant Health Australia and Vinehealth Australia. For answers to specific queries, please contact the AWRI helpdesk on 08 8 313 6600 or helpdesk@awri.com.au.

3. Limit vineyard access

Acknowledgement

Biosecurity is the responsibility of all property owners and

Where can I find out more?

Andrew Weeks is thanked for his contributions to this article.

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grapegrowing

Figure 1, the online shopfront

Reducing vineyard management overheads from above Airborne remote sensing is a popular and cost-effective tool in the management of vineyard heterogeneity Remote sensing using multispectral imagery is a tool that an increasing number of wine grape producers find to be useful in the strategic management of vineyards. Tony Proffitt1 and Nathan Turner2 take a look at some new developments.

F

ollowing the introduction of spatially-enabled technologies, collectively known as Precision Viticulture (PV), to the Australian wine industry in the late 1990s, many grapegrowers and wine producers now recognise the value of understanding and managing the inherent biophysical characteristics and performance of their vineyards.

Since that time, there have been major advances in sensing technologies, vision systems and image analysis, as well as capacity to obtain, deliver and view digital data.

46 Grapegrower & Winemaker

As digital data and the way in which it can be used become increasingly commonplace, the practical applications and benefits of strategic vineyard management have become more widely recognised.

Service providers offer various technologies and data acquisition, management, processing and viewing options.

Within the range of PV technologies commercially available to assess vineyard variability, one of the most cost-effective is remote sensing.

Through the use of a multi-spectral

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imaging sensor aboard a platform some distance away from the object (e.g. vine), reflectance data is transferred into a single vegetation index (i.e. number) which can be related to photosynthetically active biomass.

This in turn can be related to the size and/or health of the vine canopy.

Due to the potential high rate of return on investment, remote sensing has generally become the ‘entry point’ for new adopters of PV technologies and often remains the preferred layer of spatial information for those who adopted PV technologies years ago.

December 2017 – Issue 647

Figure 2, ‘Vine’ maps

Note that remote sensing should not be confused with close-range (proximal) sensing whereby parameters are measured using on-ground sensors.

Digital Multi-Spectral Imagery Reflectance data should be acquired using multi-spectral imaging systems which are capable of capturing canopy reflectance in both the visible and nearinfrared (NIR) wavebands.

Numerous studies have shown that vegetation indices such as Plant Cell Density (PCD) and Normalised Difference Vegetation Index (NDVI) provide valuable information about the vegetative characteristics of plants such as vines.

In Australia, PCD has been adopted as the preferred vegetation index to use in vineyards; elsewhere, NDVI tends to be used. In reality, the information provided by these two indices is essentially the same.

Imagery is generally acquired at veraison which is the phenological stage of the crop cycle where leaf surface area is at its maximum.

This timing is convenient as it provides vineyard managers sufficient time to make beneficial adjustments to the canopy before harvest.

The timing of veraison, and therefore the timing of image acquisition, varies depending on seasonal weather conditions, the geographic location of the vineyard and the variety of grapevine being grown.

Spatial resolution Remote sensing involves the acquisition

December 2017 – Issue 647

of data using platforms such as satellites operating hundreds of kilometres above the earth, aircraft operating at altitudes between 600m and 1700m and, in more recent times, unmanned aerial vehicles (UAVs) (also referred to as drones and remotely piloted aircraft) operating a few metres above the canopy and upwards to a regulation-imposed altitude.

The spatial resolution (i.e. pixel size) that can be provided by light aircraft is typically within the 0.1-0.4 m/pixel range and in commercial Australian vineyards, data is generally acquired using this platform.

of six per cent for grape production and a 20% benefit for bottled wine production (Bramley and Monjardino, pers. comm.).

These figures were based on the outcome of research carried out under commercial winemaking conditions. The benefits of selective harvesting have also been reported in New Zealand, Spain, Chile and the USA.

Vine Guards

Using imagery in the vineyard There are a number of ways in which DMSI can be used for strategic management of vineyards. The more common uses include; (i) selective harvesting to improve the retail value of grapes and wine, (ii) the targeted application of inputs to reduce vineyard heterogeneity and costs of production, and (iii) the identification of ‘zones of uniform vine characteristics’ to improve the accuracy of sampling and monitoring activities.

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Selective harvesting

The ability to map the spatial variation in vine performance allows grapegrowers and winemakers to harvest parcels of fruit ‘selectively’ according to different yield/ quality criteria and product streams.

In an impact analysis of selective harvesting for boutique and high value wines produced in the Australian wine industry, CSIRO used an income benefit

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Figure 3, ‘Surface’ maps

Targeted management

Selective harvesting may not always be the appropriate response to vineyard variability. For example, the available product/brand line might be limited or there may be logistical winery constraints such as processing and storage capacity.

The opportunity therefore exists for viticultural inputs (e.g. irrigation water, fertilizers, soil amendments, sprays and labour) to be applied differentially (or ‘targeted’) to particular areas across vineyard blocks in order to improve the overall uniformity in crop yield and/or quality.

Broadacre cereal farmers have predominantly used high resolution spatial information in this way by means of variable rate application (VRA) technology.

While the spatial management

This resource opens up new opportunities of inputs has historically not been the major objective of grapegrowers, this has changed in recent years due to increasing production costs, environmental constraints (e.g the lack of irrigation water) and the increasing availability of variable rate machinery, especially in Europe.

Sampling and monitoring

Throughout the growing season a number of sampling and monitoring activities are required in the vineyard (e.g. yield forecasts, fruit maturity analysis, tissue nutrient status, pest and disease scouting). The ability to map the spatial

Total Viticulture Solutions

variation in vine canopy characteristics allows grapegrowers to move from a ‘random sampling and monitoring’ approach to a sampling methodology based on ‘zones of uniform vine characteristics’.

Commercial service providers ‘SpecTerra’ (http://www.specterra. com.au/) have been servicing the Australian wine industry with DMSI since 2001. They use their own proprietary, Australian-developed multi-spectral imaging technology from regionallybased light aircraft to provide a service to most wine producing regions within the country.

Clients range from small-scale grape growers and wine producers to large-scale corporate companies.

Their technology has also been used

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December 2017 – Issue 647

for surveillance programs undertaken by industry bodies such as the Phylloxera and Grape Industry Board of South Australia (now known as Vinehealth Australia).

In addition to Australia, SpecTerra also provide a commercial service in New Zealand, Spain, France and Portugal.

Image data is acquired with an on-ground resolution of 40cm. For the planting densities commonly used in Australia, this spatial resolution provides sufficient detail, at an optimal cost, to allow vine and non-vine information (e.g. soil and mid-row vegetation) to be separated. Therefore, the data that is delivered relates to the vine canopy only (i.e. reflectance data associated with soil and vineyard floor cover crops and weeds has been removed).

AHA Viticulture (http://w w w. ahaviticulture.com.au/) has been providing a range of viticultural services since 1994. In 2005, the subsidiary name Precision Viticulture Australia was registered to support new adopters of PV technologies.

At the same time, a business relationship was developed with SpecTerra which saw Precision Viticulture Australia handling the imagery orders, delivering the data to clients and providing advice on how the maps could be used to improve vineyard management practices.

Introducing V3 Maps To facilitate and enable more growers to benefit from DMSI, V3 Maps has been launched (V3 = vine, vigour, variability).

V3 Maps https://www.v3maps.com. au/ (Figure 1) is essentially an online shopfront which allows grape growers and

wine producers to see which areas will be serviced, or have already been serviced, during SpecTerra’s annual veraison flight program.

In addition, an on-line mapping tool allows a potential client to determine a product costing and to make an order.

AHA Viticulture continues to be the Australian Service Partner for SpecTerra and is the point of contact to support on-line orders and information requests.

The imagery is processed to extract the PCD of the vine canopy and create an interpolated surface.

The maps are scaled to the individual blocks and across the whole vineyard.

‘Vine’ maps (Figure 2) help in the assessment of vine vigour to the individual row level, whereas interpolated ‘surface’ maps (Figure 3) help with classifying zones of vine homogeneity.

Image data is delivered in a number of formats including PDF printable maps with a property overview in true colour, TIFF files, and KMZ files that can be used directly in Google Earth.

Through AHA Viticulture, it is also possible to obtain the data in a GIS format for further manipulation and for use in the field using a PC tablet or similar device.

SpecTerra often receives contact from grape and wine producers who are interested in DMSI but have not placed an order. One of the benefits of a light aircraft operation is that once a critical mass of orders is received from a wine-producing region, it becomes cost-effective to acquire imagery for the whole region.

When this occurs, the data is made available through the V3 Maps data store online.

During the 2016-17 season, the majority of Clare Valley, Barossa Valley and McLaren Vale regions were flown.

This data is therefore available for anyone in those regions wishing to purchase imagery retrospectively.

In addition to the multispectral surveys, SpecTerra now co-mounts a higher resolution RGB camera.

This allows the acquisition of ‘true colour’ orthophotos at >10 cm resolution, which are suitable for high quality prints of winery estates. This supplementary service is available upon request.

As SpecTerra steadily adds imagery data to its ‘library store’, this resource opens up new opportunities to provide grape and wine producers with new information and analytical tools that have an application in vineyards.

Examples include annual vigour change detection analysis, benchmarking indices for vigour and variability, 3D property views and terrain analysis.

1.

Tony Proffitt. AHA Viticulture, Dunsborough, Western Australia.

The company provides vineyard management and consultancy services, as well as support for acquiring and processing spatial data and the use of such data to implement vineyard management plans. Email: manager@ ahaviticulture.com.au.

2. Nathan Turner. SpecTerra, Perth, Western Australia. The company supplies multi-spectral image-based products and tailored solutions to a broad spectrum of land-use industries, including the wine industry. Email: nathan@specterra.com.au

1 Marlow Road, Keswick, SA 5035 P: (08) 8351 8611 F: (08) 7225 1993 E: info@eclipseenterprises.com.au - www.eclipseenterprises.com.au

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Wine Australia

Wine science offers challenges without actual danger But for two antisocial rhinos, Dr Keren Bindon would probably be working in wildlife conservation in her native South Africa. That’s certainly the career path she expected to take, having grown up with many like-minded people and starting to study biology at university in Durban.

However, after having two close encounters with grumpy rhinos in as many years, not to mention spending more time than she would like covered in ticks and other insects, she looked to follow a research career where the field work was a little less intimidating.

She decided to specialise in plant biotechnology, began working with sugar cane, moved to Stellenbosch and completed a Masters with a research supervisor who had plans for a new project; a somewhat surprising decision, given that sugar cane doesn’t grow in South Africa’s wine heartland.

Keren continued working with sugar until offered a unique route into wine research by Sakkie Pretorius, then head of the Department of Viticulture and Oenology/Institute for Wine Biotechnology in Stellenbosch and later Managing Director of the AWRI. ‘Sakkie was looking for people from a chemistry or plant physiology background to bring new skills and new approaches into wine, in my case to become a viticultural plant physiologist’, she said. ‘It really was a one-off opportunity to do a PhD in Australia. I don’t think they ever offered the scholarships again.’

Keren completed her PhD at the University of Adelaide, under the supervision of Drs Peter Dry and Brian Loveys (CSIRO), looking at the impact of partial rootzone drying (PRD) on fruit and wine chemistry. Back in

R&DatWork

R&DatWork RESEARCHER IN FOCUS Dr Keren Bindon

Stellenbosch she lectured in viticulture but her research instincts now tended towards wine chemistry and in 2008 she returned to Adelaide to join the AWRI. ‘I came to the AWRI really to be the grape-to-wine person. My role was to try to understand how tannins specifically transfer from the grape to the wine and try to understand extractability because we just weren’t able to get a grape-based measure to predict what you get in the wine.

‘After five years we cracked the code of that and developed an assay to predict grape tannin extractability; that was really the pinnacle. Then we had to look at applying the knowledge in different contexts. For example, we’ve done at least three projects where we can definitely show that the tannin extractability goes up as the grapes ripen.’

It’s work that resonates with the sector and Keren has been known to spend up to a month a year on the road presenting at seminars and workshops and fielding questions.

‘Most producers want to know how they can get softer, rounder, fuller tannins that are balanced with the wine.

They aren’t just looking to understand how they can get more out of the grape, although we do often find that there’s

a strong correlation of more is better, up to a point.’

While the tannin work continues, Keren’s more recent focus has been on grape objective measures, working with Accolade Wines and Pernod Ricard Winemakers to develop tools to measure compounds in grapes that allow them to accurately define the quality of those grapes, in terms of both the vineyard rating and the final wine quality.

‘Interestingly, in one project this year we were looking to better define grape quality and we found that we could get a fairly good prediction of wine quality gradings from grape objective measures while the wine chemistry did not predict wine quality.

This shows that there are quality factors in the grape that may not be masked or improved by the winemaking. That was not expected and we’d like to delve deeper so we will be repeating that study next year.’

That will lead into a major project looking at Shiraz terroir that will bring together researchers from the five major wine research organisations in Australia. For Keren, the former viticulturist, there is the exciting prospect of some collaborative activities that will look at everything from the soil to the consumer. ¢

December 2017 • www.wineaustralia.com • R&Datwork

R&DatWork Updating our anti-Phylloxera armoury Comprehensive trials by Agriculture Victoria scientists in Rutherglen have found that more care needs to be used to ensure that footwear disinfestation is effective.

The Agriculture Victoria team’s work involves a comprehensive set of trials to both re-assess our current responses to the damaging grapevine pest phylloxera and develop new ways to manage and, where possible, control new detections.

The primary aim of a recently completed project, funded by Wine Australia and the Victorian Department of Economic Development, Jobs, Transport and Resources (DEDJTR), was to scientifically validate disinfestation treatments set out in the National Phylloxera Management Protocol that was endorsed in 2009.

A lot has changed since the protocol’s endorsement in 2009 (for example, since the endorsement we have learnt that there are six separate genetic strains of phylloxera), which meant that re-testing the efficacy of disinfestation techniques — particularly farm-gate hygiene — was critical.

‘When we were looking at the efficacy of bleach as a disinfestation treatment for footwear and hand-held tools we found that when the current recommended procedure and timing was used (2 per cent active sodium hypochlorite for 30 seconds and a water rinse thereafter), more than 50 per cent of insects were surviving, and that was across all six phylloxera genetic strains tested’, said Research Scientist Dr Catherine Wanjiru Clarke.

There were some sobering discoveries, including the finding from the footwear disinfestation trial that if phylloxera survive a treatment, they can continue to live and even to breed.

The footwear disinfestation trial was conducted for 30 seconds, 40 seconds and 60 seconds with varying rates of active sodium hypochlorite and with and without a water rinse. The results showed that the ‘water rinse’ after immersion in the chlorine contributed significantly to

phylloxera surviving disinfestation.

However, simply increasing the time of immersion from 30 seconds to 60 seconds in 2 per cent active sodium hypochlorite and eliminating the water rinse step resulted in 100 per cent efficacy across the six strains tested.

Since early 2017, Vinehealth Australia has incorporated these findings into updated footwear disinfestation protocols (see following page in this issue of R&D at Work) and communicated these changes to the Australian grape and wine community.

Dr Clarke, an entomologist with a background in biological control and pest management, was recruited to carry out much of the research work for the two-and-a-half-year project, working alongside Dr Kevin Powell, who has been a significant contributor to our understanding of phylloxera for two decades.

Over the next 18 months, Dr Clarke and the current Principal Investigator, Associate Professor Paul Cunningham, will work with Vinehealth Australia to assess all of their findings and, if required, make formal recommendations for changes to the National Phylloxera Management Protocols to the National Viticulture Biosecurity Committee (NVBC) and the relevant sub-committee of the national Plant Health Committee.

While the research suggests some treatments require significant tightening, in other cases less rigorous alternatives were shown to be just as effective and could lead to savings in time, money and the effort required.

Dr Clarke, A/Prof Cunningham and

technical officer Bernadette Carmody are preparing to move onto a new three-year project that will continue the search for alternative disinfestation treatments to chlorine for footwear, fill gaps in our knowledge about the biology of phylloxera, and try to uncover new ways to detect and control it.

The potential to use sniffer dogs to detect phylloxera certainly warrants further attention. Laboratory trials run as part of the first project suggest that dogs can recognise odours produced by either phylloxera in isolation or phylloxera-infested roots.

Detecting phylloxera by smell has great appeal because visual detection is made difficult by its size, asexual life cycle and predominantly subterranean habitat.

Dogs have many advantages, but one big disadvantage. When they move from place to place they may carry the pest with them, just as humans do. For that reason, A/Prof Cunningham, a chemical ecologist, will devote some of the current project to developing an electronic nose that has the same skillset. ¢

Leaf galling Phylloxera Image courtesy Agriculture Victoria

Bernadette Carmody and Dr Catherine Wanjiru Clarke • Image courtesy Agriculture Victoria

R&Datwork • www.wineaustralia.com • December 2017

However, simply increasing the time of immersion from 30 seconds to 60 seconds in 2 per cent active sodium hypochlorite and eliminating the water rinse step resulted in 100 per cent efficacy across the six strains tested.

R&DatWork Footwear and small hand tool disinfestation protocol Anyone who has visited another vineyard before yours could carry phylloxera, weed seeds and other pests and diseases. An important step to protect your vines is to ensure that everyone coming onto your vineyard is wearing clean clothes and that their footwear is clean and disinfested. The footwear disinfestation process must be completed both before a visitor walks near your vines and before a visitor leaves your property. The same process is recommended for disinfesting pruning snips, picking snips, shovels and other small hand tools that come into contact with soil and grapevine material.

Earlier this year, Vinehealth Australia revised the footwear and small hand tool disinfestation protocol, which can be downloaded from www.vinehealth.com.au. ¢

Unwanted malo leads to an Australian first The release of the first uniquely Australian bacteria isolate for winemaking is proof that big gains can flow from small disappointments.

A Yarra Valley winemaker was surprised and more than a little frustrated when his Chardonnay went through unplanned and unwanted malolactic fermentation, despite the fact that it was stored at a cool 12° Celsius.

Once the situation had been sorted out, he rang Dr Eveline Bartowsky at the Australian Wine Research Institute.

With colleagues, Dr Bartowsky isolated the bacteria strain, screened it, then characterised it further in both red and white wines. They discovered that

FOOTWEAR AND SMALL HAND TOOL DISINFESTATION PROTOCOL

FOOTWEAR AND SMALL HAND TOOL DISINFESTATION PROTOCOL

who has visited another vineyard before yours could carry weed seeds and other and step Anyone Anyone who has visited another vineyard before yours could carry phylloxera, weed phylloxera, seeds and other pests and diseases.

Anpests important diseases.

Anisimportant step to protect your to ensure that vineyard everyone coming clean onto clothes your vineyard wearing to protect your vines to ensure that everyone (other thanvines staff)iscoming onto your is wearing and that is their footwear clothes and their footwear is clean and disinfested.

The footwear disinfestation must be vines and is clean clean and disinfested.

Thethat footwear disinfestation process must be completed both before a visitor process walks near your bothyour before a visitor walks your vines and before a visitor leaves your property.

The same process is before completed a visitor leaves property.

The samenear process is recommended for disinfesting pruning snips, picking snips, shovels and other recommended forinto disinfesting pruning picking snips, shovels and other small hand tools that come into contact small hand tools that come contact with soil andsnips, grapevine material. with soil and grapevine material.

D I S I N ON F E SENTRY T A T I O&NEXIT O NTO EN T R Y PROPERTY & EXIT TO YOUR PROPERTY DISINFESTATION YOUR SHOPPING LIST SHOPPIN G LIST

W H A T T O D O WHAT TO DO STEP 1 - WASH STEP 1 WASH

Prior to entry to your property – Footwear be Prior to entry to your property – Footwear must must be cleaned of soil and plant cleaned of soilmaterial. and plant material.

On exit – Use water and scrubbing brush (screwdriver) to On exit Use plant water material and scrubbing remove soil–and frombrush tread(screwdriver) of footwear. to remove soil and plant material from tread.

Sturdy Sturdy tubs tubs with lids with lids

STEP 2 - MIX STEP 2 MIX Chlorine

Chlorine STEP 3 - SITUATE STEP 3 SITUATE

Water

Mix a 2% sodium hypochlorite solution (‘chlorine’) in a tub Mix a 2% sodium hypochlorite solution in sufficient volume to cover top of footwear. If using a 4% (eg. 1 part water to 1 part chlorine if using 4% sodium sodium hypochlorite product such as White King bleach, mix hypochlorite product such as White King) in a tub in 1 part water to 1 part product. Check expiry date and follow sufficient volume to cover top of footwear. Check expiry safety instructions of gloves product. gloves and safety glasses. date. Use andUse safety glasses.

Place chlorine solution tub on hard stand area well away Place chlorine solution tub on hard stand area from vines – preferably under cover or in the shade, well away from vines – preferably under cover at shed, or office orshade, farm at gate. in the shed, office or farm gate.

Water STEP 4 - IMMERSE STEP 4 IMMERSE

Gloves

Ensure footwear is immersed for at least seconds in Ensure footwear is immersed for at60 least chlorine Do rinsehypochlorite after immersion.

60solution. seconds in 2%not sodium solution.

CautionDoagainst splashing to eyes,Caution skin and clothes. not rinse after immersion. against splashing to eyes, skin and clothes.

Gloves STEP 5 - COVER STEP 5 COVER

Safety glasses

Place lid over Place chlorine solution during the day to avoid lid over chlorine solution breakdown by the the sun.day Replace daily or more during to avoidsolution breakdown frequently ifbyitthe gets dirty. sun.

Replace solution daily or more frequently if it gets dirty.

Safety glasses STEP 6 - DISPOSE

Scrubbing brushes Scrubbing brushes

STEP 6 DISPOSE

Empty tubonto contents hardarea stand Empty tub contents hardonto stand or contained area or contained wash downwheel area, away wash down area, away from vines, and foot traffic. from vines, wheel and foot traffic.

ALTERNATIVES TO DISINFESTATION that A L T E RProvide N A T I visitors V E S Twith O Dgumboots I S I N F E StoTwear ATIO N stay on your property. Require to keep pair that of boots for use in your vineyard, bringing FOR MORE INFORMATION: Providecontract visitors labourers with gumboots to awear stayjust on your property. footwear to change into when leave. boots only need Requireother contract labourers to keep a pair ofthey boots just These for usevineyard in Vinehealth Australia to be cleaned theother first time they are brought onto yourthey property. your vineyard, bringing footwear to change into when 08 8273 0550

leave. These vineyard boots only need to be cleaned the first time admin@vinehealth.com.au they are brought your property. www.vinehealth.com.au FOR MOREonto INFORMATION: VINEHEALTH AUSTRALIA | 08 8273 0550 | ADMIN@VINEHEALTH.COM.AU | WWW.VINEHEALTH.COM.AU Last reviewed January 2017 by Vinehealth Australia and Dr Kevin Powell, Agriculture Victoria

Last reviewed January 2017 by Vinehealth Australia and Kevin Powell, Agriculture Victoria © Vinehealth Australia 2017

‘It was clear that it was a robust and versatile isolate, and it’s great having an Australian isolate to add to the Australian wine story, but we had to be clear where it would fit in the mix.’ it was very robust: tolerant not just to temperature but also to alcohol and pH. When the AWRI subsequently asked Lallemand if it was interested in exploring the potential of one of a number of new Australian bacteria strains, the Yarra Valley ‘discovery’ was the one it chose.

Lallemand did further screening, then this year ran a trial in Shiraz so it could compare the new isolate with others in its portfolio.

‘There was great interest because there are no Australian isolates on the market despite there being such a focus on Australian terroir and creating

a sense of place’, said Dr Bartowsky, who is now working at Lallemand. ‘We wanted to see if we could provide an Australian input at the bacteria or yeast level and have an impact.’

They could. Both Dr Bartowsky and Lallemand Australia’s Commercial Director Oenology & Brewing, Jason Amos, were surprised and impressed by how distinctive the wines were.

‘They were very different to those made with bacteria from our current range and that was important’, Mr Amos said.

‘It was clear that it was a robust and versatile isolate, and it’s great having an Australian isolate to add to the Australian wine story, but we had to be clear where it would fit in the mix.’

Everyone involved is now convinced, and the new isolate will be available for the 2018 vintage. It has been produced, technical data sheets are being written, and the AWRI has sample wines to take out on its road shows. ¢

December 2017 • www.wineaustralia.com • R&Datwork

R&DatWork Looking at smoke is making things clearer Ian Porter is cautiously optimistic that months of studying smoke in minute detail is about to bear fruit.

After accompanying authorities to the sites of 27 controlled burns in and around Victorian wine regions he and his research colleagues are getting a clearer picture of the movement and make-up of the smoke they create and the patterns of smoke that impact in vineyards.

‘I can’t say definitely that we are going to end up with a model yet, but we now have the basis of all the steps that you need to get to a model; we’ve measured smoke composition, grape content and wine content and we’ve just got to do more sensory testing on the samples to be able to then line up all the skittles’, he said.

Dr Porter leads the Victorian Research Program at La Trobe University and Agriculture Victoria, working with Tim Plozza, Pei Zhang, Joanne Bui and David Allen from the Department of Economic Development, Jobs, Transport and Resources (DEDJTR).

As controlled burns become more common in a bid to reduce the risk of bushfires, authorities are understandably keen to know whether it is possible to predict and thus prevent any negative impacts. Even with a controlled fire, it’s a complex task.

‘There are many factors involved’ Dr Porter said. ‘Obviously wind direction and distance from the burn are the key ones but also, as we suspected in our early reviews, smoke ain’t smoke. We’ve confirmed that some of the products that cause sensory taint drop out more quickly than others.

‘That’s why fresh smoke worries us more than smoke haze. It also makes finding a solution more difficult because we do not yet know the threshold dosages of the seven or so major smoke taint compounds in air that relate to people’s sensory perception of smoke taint in wine.’

It is impossible to know exactly how even a controlled burn will play out, because weather conditions can

Sampling a controlled burn at Lyrebird Track (note that when burn is strong smoke rises directly upwards).

Sampling tubes and smoke detector equipment taking in smoky air samples to measure smoke taint compound levels from a controlled burn in the Ovens Valley in 2016.

change, but there are some givens.

Burns are planned when weather is more predictable and wind directions known, but also the heat of a fire is controlled to some extent and as hot air rises away from vineyards this can be used to advantage when developing a risk model.

The key is to understand how different types of smoke affect the grapes and how long it needs to be in a vineyard to have a damaging impact.

‘If it’s direct smoke from a fire a few metres away you can get smoke taint within 10 minutes’, Dr Porter said.

‘If it’s peripheral smoke it may not be a problem for days.

‘What we’ve not been able to do until now is to start putting thresholds on smoke levels, grape and wine levels, and then lining it up to sensory, because we haven’t had the smoke composition data.

‘I’m confident we are in a position to deliver something that will minimise risk from controlled burns and indirectly relate these findings to bushfires, which is the really exciting part. But there are massive databases that now need to be

R&Datwork • www.wineaustralia.com • December 2017

analysed more thoroughly and we must take more measurements if what we’ve already done is going to be of value’ Dr Porter and his team are now incorporating this information into a broader research program looking at responses to climate change and how to mitigate impact on the sector.

This is being funded by the Australian Government Department of Agriculture and Water Resources as part of its Rural R&D for Profit Program, the Victorian Government, AWRI, La Trobe University and Wine Australia. ¢ This project is supported by funding from the Australian Government Department of Agriculture and Water Resources as part of its Rural R&D for Profit program.

Wine Australia Industry House, cnr Botanic & Hackney Roads Adelaide SA 5000 PO Box 2733 Kent Town SA 5071 08 8228 2000 research@wineaustralia.com wineaustralia.com • 

winemaking Bulk Wine

The World Bulk Wine Exhibition brings together more than 6000 suppliers and buyers

Volumes of opportunity Showcasing products at the world’s leading bulk wine fair Opportunities abound for bulk wine exporters due to surging Chinese demand and 2017’s global supply slump. But, local producers have been warned to watch the quality of their wine, and to get back to promoting themselves on the world stage. Hans Mick reports.

P

roducers of bulk wine from Australia and New Zealand joined suppliers from more than 20 other countries for the 9th World Bulk Wine Exhibition (WBWE) in Amsterdam in November.

Hosted by the Dutch city for the eighth straight year, the exhibition featured 220 individual exhibitors, with more than 6000 attendees taking part in the two-day event, including all-important bulk wine buyers.

The event is aimed at providing a meeting place on “neutral ground” for bulk wine suppliers and purchasers from around the world, with wineries, distilleries, importers, distributors, retailers, and representatives from international supply chains also taking part.

Organisers say the 2017 exhibition has taken place in a year of ‘special importance’ for the whole international sector, due to low wine grape harvests worldwide. They say for this reason it’s been a ‘crucial’ event for many international wine businesses.

“The WBWE is an essential fair for those producers who would like to broaden their market, search for better wine prices or find new profitable niches,” said said Otilia Romero de Condés, the exhibiton’s general director. “[It’s] also a unique opportunity to

54 Grapegrower & Winemaker

be able to present their wines in front of professionals from the sector from 65 different countries.”

“Between 70 and 80% of the bulk wine that is exported can be found at this trade fair,” she said.

Preferred choice for Chinese buyers At the previous WBWE in 2016, the importance of the event to Australian suppliers became clear with the country emerging as the preferred choice for Chinese buyers. This resulted in subsequent exports to China totalling 415 million litres of bulk wine over the last year.

Australia’s development in the bulk wine trade has been growing consistently over the last 16 years, when it barely counted for 12.5%, compared to 85% for packaged wine. In 2016, bulk wine went to 54.5% compared to 44% for packaged wine.

While Greater China (including Hong Kong and Macau) is leading as Australia’s biggest importer of wine overall, most of the $600+ million generated in export sales in 2016-17 has been for bottled product, with a surge in demand for premium wines.

In the bulk wine stakes, China still www.winetitles.com.au

has to make up ground as a destination for Australian exports compared to other traditional markets. The United Kingdom remains the number one destination for Australian wine exports by volume, followed by the United States and Canada.

China comes in at fourth place tied with the Netherlands. New Zealand, Italy, Germany and Belgium are also major destinations for Australian exports.

However, Chinese bulk wine purchases represented a dramatic turnaround on the previous year, with an increase of 129% up to more than 26 million litres, and an increase of 154% in terms of value.

And with the total dollar value of bulk wine shipped to China growing faster than the volume, China is now Australia’s third largest customer, behind the UK and US in value terms.

According to the London-based bulk wine trading exchange, VINEX, there’s a general surge in demand for bulk wine from China, with the ‘massive’ growth partly attributed to changing consumer preferences and purchasing channels.

Though bottled wines still dominate the Chinese market, as prices for bottled wines continue to rise, companies are increasingly turning to bulk wines, where they can bottle for bigger profits.

Dubbed ‘one euro wines’, these can be December 2017 – Issue 647

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Through a comprehensive and exhaustive series of trials and tastings, this method allows a winemaker to precisely recreate (and tweak, if need be) their wine aged in the exact barrel of their choice—using our alternative aging tools. We offer the widest spectrum of toast levels and techniques. Our cutting edge Barrel Head products combined with our Micro-Oxygenation component demonstrate StaVin’s twenty-eight rich years of experience, learning and understanding the fickle nuances of barrel flavors. Putting winemakers in control.

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winemaking

The WBWE is used to showcase wine in front of potential new customers

legally imported in bulk and then bottled in China with the companies’ own label.

Spain remains China’s most important source of bulk wine with approx. 52.45 million litres (worth around US$39 million) shipped from January to September this year. The next largest bulk wine exporters to China are Chile, Australia, France, South Africa, Italy, the US and Portugal.

At the recent 2017 Amsterdam expo, some of China’s largest buying companies attended to secure wine supplies. These included the country’s leading buyer, Cofco, as well as Ninecoast (the 8th largest), and their presence presented an opportunity for Australasian producers to showcase their wines and to develop or solidify important business connections.

“Wines from Australia and New Zealand are always extremely welcomed at the fair, but if there is one relevant purchaser for Australia and New Zealand at the moment it is China,” said Romero de Condés.

“This year, both powers again participated prominently in the world’s largest fair for the wine business.

“Australia during the last World Bulk Wine Exhibition became the object of Chinese buyers’ desire [in the past year] accounting for 54.5% of its total foreign sales, amounting to 281 million euros, at an average price of 0.68 euros per litre,” she said.

De Condés said bulk wine trends in both Australia and New Zealand have been followed closely so that event organisers were able to strategically match these to the needs of the Chinese buyers.

56 Grapegrower & Winemaker

An important meeting point The Australian participants at this year’s WBWE included Growers Wine Group and Kingston Estate (from the Riverland), LCW – Limestone Coast Wines (from SA’s Padthaway region), Winegrapes Australia (from McLaren Vale), Qualia Wines (from Victoria’s Sunraysia), and Austwine and South Australian Wine Group (both based in Adelaide).

Bill Moularadellis, managing director of Kingston Estate Wines, said the Riverland company has been travelling to take part in the bulk wine event for at least five years.

“Amsterdam has been an important meeting point with buyers and sellers of bulk wine,” said Moularadellis.

“It’s a really good opportunity to efficiently meet with all our customers and to engage with potential new customers.

It’s very valuable.”

Moularadellis said the event allows exporters to discuss trends in the market, to plan accordingly and to ‘get a feel’ for the changing needs of customers.

“We’ve had great success over the years.

Business continues to grow,” he said.

And while Moularadellis said Germany’s ProWein International Trade Fair for Wines and Spirits held in Düsseldorf, is the primary global event for Australian exporters generally, the WBWE adds another important meeting time to focus purely on the bulk wine trade.

NZ wine in front of new customers A number of New Zealand producers also took part in the Amsterdam event to present their best wines on offer. www.winetitles.com.au

These were Groco Ltd (the company name of the Gisborne Wine Growers Cooperative), Marlborough Grape Producers Cooperative (MGPC), New Zealand Wineries (which has wineries in both Marlborough and Waipara) and Wine Brokers NZ (based in Marlborough).

“Shows such as the WBWE are important to get product in front of potential new customers,” said Craig Howard, Marlborough Grape Producers Cooperative general manager.

“The Cooperative attended the 2016 event and came away with a lot of contacts.

The good news is that some of them liked our business model and saw value in working with a Marlborough Sauvignon Blanc producer to make wine specific to their consumer.

“We are now moving wine into several new markets as a result and [we’ve headed] back for 2017 to see if we can do it again.”

Howard said the 2017 edition of the WBWE was used by the Marlborough cooperative to emphasise the difference it offers, to owners of buyers-own-brand labels.

“The way the Marlborough Grape Producers Cooperative uses the opportunity may be a little different to the rest of the NZ producers.

“Traditionally a NZ wine company will take the best wine for its own brands and then if they have anything left, sell the remainder on the bulk market. We don’t work this was way,” he explained.

“The Cooperative doesn’t own any brands and at this stage we don’t want to.

Our focus is on producing quality 100% Marlborough Sauvignon Blanc for buyersown-brand programs.

December 2017 – Issue 647

“Once we find a buyer who wants to work with us, we select vineyards and wine styles to fit the palate of what their consumer wants and then make the wine accordingly.

“This gives the buyer a true ‘gate-toglass’ experience and gives us a point of difference in what is sometimes a crowded market,” he said.

Howard was accompanied to the Amsterdam trade show by co-op winemaker Drew Ellis, and a range of sub-regional wines that showcased the different styles of Marlborough Sauvignon Blanc on offer to potential buyers.

“Drew also packed a bag of tricks that let us bench-blend wines onsite, [for] buyers want[ing] to see other options,” said Howard.

Global supply slump – an opportunity?

There has been speculation that Australian wine producers, stand to benefit from this year’s slump in global supply brought about by poor harvests in several large powerhouse supplier nations.

New Zealand, heavily weighted to exports of Sauvignon Blanc, is less affected by the more widespread shortages.

The VINEX Global Price Index for bulk wine showing the major varietals across the nine major producing countries up 35.5% YTD

According to Wine Australia, world wine production in 2017 is expected to be 24.6 billion litres, down by two billion litres, or eight per cent, on last year’s numbers.

The International Organisation of Vine and Wine (OIV) reported that there were falls in the three top producing countries – Italy, France and Spain – which recorded historic

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57

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Australian producers have been warned they’ve lost ground in promoting their wine internationally

low harvests due to frost, heat, drought and hail.

Compounding supply issues, Chile and Argentina have come off the back of a poor vintage in 2016, which had already squeezed supply from both countries.

The latest quarterly report from Rabobank signals that the world’s ‘smallest harvest in decades’ will keep bulk wine prices rising with shifts in demand “inevitable”.

Australia is the only major wine producing country to record an above average harvest in 2017.

“The global bulk wine supply is now reduced and for the first time ever it looks like global supply will now meet consumer demand globally,” said Denys Hornabrook, managing director of the VINEX trading exchange.

“Generally one or two countries may have a difficult vintage but when you’ve got three of the biggest countries in the world which represent 50% of all wine supply having a less than average yield, and you also have one or two other countries that are either average or slightly below average, then it starts to compound,” Hornabrook said.

“Australia was fortunate in 2017 to have its largest harvest for nearly 10 years. It’s come at a time when the world’s supply from other areas is reducing, so that on the face of it represents an opportunity for Australia,” he said.

“Australian wine it is sitting on the cusp of a great opportunity.”

‘Disappointing’ quality But Hornabrook issued a warning to 58 Grapegrower & Winemaker

Australian producers over what he said could be a potentially damaging quality issue.

“Australian wine in our view needs to be careful. 2017 was a big vintage but some of the wine quality we’re seeing coming through and being offered through VINEX, the trading exchange, is disappointing in quality terms.

“It seems that every grape was picked.

There were no grapes left on the vine, no grapes were dropped onto the ground, there were rising grape prices so every grapegrower and wine producer went to extraordinary lengths to capture every piece of fruit they could and make wine out of that.

“I think there is definitely evidence that there is colour degradation or lack of colour, and there is a lack of body weight in the wines. Now this doesn’t hold Australia in good stead. It has to be very, very careful here because it has built over many years a great reputation for its wine.”

And Hornabrook said there’s also a very real threat emerging from substitute supplies coming from new and developing producers.

“Right now there are wines coming onto the VINEX trading exchange from multiple countries in Eastern Europe that run rings around Australian wine, in terms of colour, in terms of varietal intensity and structure and price.

“Two weeks ago there were 900,000 litres of Pinot Noir from Kosovo traded into Switzerland. It was a very good Pinot.

It was entry level, but really good colour, good varietal intensity.

“And while we don’t necessarily want www.winetitles.com.au

to compete right at the bargain basement level, nevertheless we have some real competition,” he said.

Australia has ‘lost ground’ With the World Bulk Wine Exhibition over for another year, VINEX’s Hornabrook has further warned that Australian wine has lost ground to its competitors on the world stage and he offers a simple solution.

“Australia needs to get back on aircraft, Australian producers need to get back to being pioneers of opening up new markets and new customer relationships.

He said the Wine Equalisation Tax (WET) designed to support cellar doors, grow tourism and support small to medium-sized producers, has had the effect of “making Australian producers in the main quite lazy”.

“We’ve seen this through the big international trade fairs that happen through the year, when attending those, the Australian attendance has been poor,” he said.

“Frankly, at ProWein […] it’s easier to find and interact with a producer from Bulgaria than it is from Australia. That’s the reality. And that’s disappointing. That was not the case 15 years ago.

“There need to be a lot more Australian producers who seize these opportunities.

And what better time to do that than when Australia ostensibly has supply and our competitors don’t. There is a lot of opportunity right now.”

The next opportunity for bulk wine producers will be at the next WBWE which is scheduled again for Amsterdam, in November 2018.

December 2017 – Issue 647

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winemaking

Winemaking Enzymes Analytical Services

Everything you wanted to know but were too busy to think about

On behalf of Laffort and Laffort Australia, enzyme range manager Céline Fauveau Schaff, technical manager Alana Seabrook, and managing director Tertius van der Westhuizen, have compiled a comprehensive look at enzymes.

M

odern winemaking needs as well as recurring questions on how to compare enzymes called for an update on basic understanding of enological enzyme preparations.

Deeper explanations of the complex composition of enzymatic preparations used in winemaking were long overdue.

This article will try to re-establish the boundary between fruitful simplification and often damaging oversimplification.

Nevertheless, enzymology remains a high-level scientific discipline of biology, the objective of this article is to provide

basis that will allow winemakers to make educated choices.

Limits of science vulgarization Enzyme preparations used in enology suffer from scientific over simplification that quenches the wine industry thirst for rational explanations.

The main problem with an over simplified approach is that the urge to make the scientific message clear often sweeps out capital details. Reduced to a pectinase activity, most enological enzymes appear to be the same. The

understanding of their mode of action is truncated and choice in an overwhelming offer becomes difficult. Buyers fall back on an attempt at rationalization by comparing price / kg or price / activity level.

Enzymatic preparations for enology are complex The enzymes used in enology are actually multi-activity cocktails. Their main component being the principal activity, but they also contain many secondary activities.

Figure 1: Commonly used, highly simplified representation of an enzymatic reaction One of the winemakers’ paradoxes lies in the fact that despite their everyday connection to their senses they give extra credit to a scientific theory classifying the rest “commercial speech”. As a result many highly complex enzyme formulations are summarized in the most basic theory of enzymology: enzyme + substrate yields a product (Figure 1).

Figure 2: Endo and exo enzymes mechanism of action

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www.winetitles.com.au

December 2017 – Issue 647

Main chain

Side chains

Smooth zone

Rough zone

Figure 3a: Simple schematic representation of the various components of a pectin chain.

HG = Homo galacturonan; RGI and II = Rhamno glactutonans; AG I and II = Arabino galactans; PRAG = Polysaccharides rich in arabinose and Galactose

Enzyme cocktails are produced by living organism The producing sources of enzymes for the industry are microscopic fungi (as yeast). The oenological enzymes of interest are derived from the Aspergillus and Trichoderma species. These species comprise of a large number of strains which exhibit a wide variety of skills to produce enzymes. Each strain produces a unique blend of activities. For example, a given strain of fungus used for the production of enzymes may have several dozens of genes encoding for enzymes

that target hemicelluloses (Hatsch et al.2006).With their unique proprietary strains, manufacturers market their unique cocktails.

Among the numerous enzymes present in a cocktail are: • Endo-enzymes, randomly cutting the pectin chain and releasing midsize polymers (Figure 2) • Exo-enzymes targeting the ends of the chain and releasing mono and dimers (Figure 2) De-substituting enzymes that “disconnect” the side chains. These ease

the action of the previously mentioned.

(Figure 3a and b)

Influence of the growing medium on the enzymatic cocktail One study showed the strong influence of the production medium on the transcription of several genes coding for enzyme synthesis. For example, in the presence of xylan (a component of hemicellulose - Doco T., Williams P., Pauly M., O’Neill MA, Pellerin P. 2003), up to 30 xylanases can be expressed: endoxylanase, xylosidase,

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December 2017 – Issue 647

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Grapegrower & Winemaker

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winemaking

Arabanases Endo PG

RG-II ase

Exo PG

PL

Arabanases PME

RG-I ase

Figure 3b: main enzymatic activities responsible for pectin chain degradation

LAFASE HE Grand Cru (with and without VR tanins), 95%

100%

90%

80%

70%

Unwanted “secondary activities”

60%

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40%

30%

20%

10%

Control, 5%

0%

Figure 4 : Organoleptic impact of an enzyme treatment in red wines – 2014 sensory preference by a jury of 19 professionals Figure 4 illustrates the preference of red wines treated with LAFASE® HE Grand Cru. This consistent tasting preference for enzyme treated wines is due to overall wine quality, increased mouthfeel and improved phenolic quality.

arabinofuranosidase, acetyl esterase, β-galactosidase, feruloylesterase... the impact of most of these activities in winemaking is yet to be studied. For the production of pectinases, it is the same.

The fungus is able to mobilize a true enzymatic arsenal when in contact with a specific substrate. This arsenal unique to each strain is used by the fungus in nature during plant infection, to degrade complex molecules such as pectic polysaccharides and penetrate its tissues.

Principal enzymatic activities in enological preparations The pecto-cellulosic cell wall membrane degradation: enzymatic chain reactions 62 Grapegrower & Winemaker

esterase (PME) is necessary to remove the methyl group and allow PG to perform.

Secondary activities such as arabanases, galactanases or the rhamno galacturonases, releasing large complex polysaccharides side chains, clearing up the access to the main chain and therefore accelerating the work of other pectinases.

(Figure 3b) “Partners activities” or “essential activities” acting in support of the principal activities These activities referred to as “secondary activities” are produced by the microorganism during the production cycle of the main activity. Many of these play a significant role in winemaking.

At times, acting in support of the principal activity to achieve the targeted benefit as it would be the case for cellulases or hemi cellulases in maceration. Other times, their action might be essential, their absence limiting the degradation of polysaccharides as it would be the case for arabanases and RGases (Rhamno galacturonases). It has often been observed that when these activities are lacking, a highly concentrated enzyme (in one single activity) was found to be ineffective as a result of not being able to access its substrate.

Pectin composition varies with grape cultivar and its stage of development.

For example, pectin methylation degree is inversely proportional to the stiffness of pectin, it varies during the grape ripening process. Given the diversity of substrates that constitute the plant cell walls, the synergistic action of a wide variety of enzymes is essential to ensure sufficient hydrolysis of the polysaccharide complex. If we take the simple example of polygalacturonase (PG), it hydrolyzes the homo galacturonan (HG) of the pectin main chain in un-methylated sites. Considering the fact grape pectins are methylated on average at 70%, the preliminary action of a pectin methyl www.winetitles.com.au

Activities with an undesirable effect in winemaking are sometimes present in the enzyme cocktails. This is the case of cinnamoyl esterase, an activity formerly known as cinnamyl esterase (CE), depsidase or tannase. In 1992, P. Chatonnet et al. first identified this enzyme and the hydrolysis mechanism leading to the formation of vinyl phenols (unwanted odorous compounds in white wines). These findings were then confirmed in 1993 by Dugelay et al. From then on, Laffort has been offering purified enzymes, meaning enzymatic cocktails in which the undesirable activities are eliminated or kept at negligible levels.

Positive “collateral activities” Also present in the cocktail are enzymes with empirically-observed collateral benefits. These organoleptic benefits are often the reason behind a winemaker’s intuitive attachment to a particular enzyme preparation.

New scientific developments and findings Too often any “unexplained” obser vation is confused for “un-explainable” and one starts questioning the facts. An attitude at the opposite of the empirical approach which methodically with confidence in one’s ability to judge starts from an December 2017 – Issue 647

accumulation of tangible observations to lead to knowledge.

Maceration enzyme impact on red wine’s mouthfeel now explained Despite many years of observations worldwide, the positive impact of LAFASE® HE Grand Cru on red wine mouthfeel was thought by many to be ‘just a sales pitch’ an addition to its more visible impact on color and tannin extraction. Well, anyone who needed more than tasting reports, this positive impact of enzyme treatment is now clearly established. In her PhD work Marie Agnès Ducasse (Journal of Agricultural & Food Chemistry” (2011.059.

6558-6567)) establishes the impact of enzymes on wine’s polysaccharides composition, thus providing a scientific explanation to many years of observations of Lafase® HE Grand Cru impact on mouthfeel.

This work studies the impact on wine composition of several maceration / extraction pectolytic enzyme formulations. These results highlight differences between enzyme treated wines and a non-treated control, but also differences resulting from the use of different enzyme formulations. Each formulation generating polysaccharide residues of different structure as the

300

PRAGS

RGII

250

100

200

176

150

151

93

100 155 110

50

94 73

0

Control

HEGC

Control

2004

HEGC 2005

Figure 5 : Enzyme impact on red wines polysaccharide composition Generally speaking, the use of pectinase results in a reduction of PRAGS and the absence of homogalacturonans residues (HG). These differences explain better clarity and higher filtration yields. A treatment with LAFASE® HE Grand Cru also allows, thanks to its RGIIase activity, releases into wines RGII a complex polysaccharide not degradable enzymatically.

The increased RGII concentration in wines treated with Lafase HE Grand Cru of RGII could explain their organoleptic superiority (Figure 4).

specific product of the activities present in the cocktail.

In addition to the visible technological differences consequential of a viscosity drop, these polysaccharides resulting

from different pectin degradation modes potentially have a different impact on mouthfeel or wine colloidal stability.

The pectinases present in the commercial preparations display a wide

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winemaking • Some activities referred to as “principal activities” are clearly identified and standardized; other known as “secondary” or “auxiliary” can be identified and measured but not standardized, and finally there is a pool of unidentified activities (active or not under oenological conditions).

• A high level of a single activity can be superfluous if the action of the enzyme is limited by the lack of “auxiliary” or partner activities limiting access to its substrate.

Trial is the way to compare Like many aspects of winemaking, the use of enzymes is an art and a science, a combination of analytical results, observations, sensory analysis and experience. That is why after having preselected a formulation based on scientific knowledge, the development of a new enzyme systematically goes through a testing phase. At Laffort being a formulator of enzymes for the wine industry, we remain very close to our customers to build an experimental database that allows us to offer optimal formulations and recommendations for use in line with any winemaking technology.

Enzymes impact the mouthfeel of red wine.

variability of action modes and cleavage sites. As a result, structurally different polysaccharides are released in the wine.

These variations in composition lead to visible technological differences such as viscosity, clarity but also differences in mouthfeel or wine colloidal stability.

How to compare and chose within a flourishing offer?

Whether used for clarification, maceration or filtration, an oenological enzyme preparation must have a diverse arsenal of enzymes to hydrolyze the various bonds constitutive of the pectin structure. However, although commercial enzyme preparations are formulated to contain necessary activities to achieve the promised result, we must keep in mind that many activities present in a preparation are not characterized. The expertise, experience and trust in the guarantees provided by your supplier must maintain a main criteria guiding your choice.

Two main types of enzymatic activity analysis 1. Industrial arbitrary global activity measurement units These units are tools used by enzyme manufacturers for product standardization (FDU, AVJP). These units measure the synergistic performance of the various activities present in the enzyme cocktail. They provide an idea of the decrease in viscosity of a pectin sample 64 Grapegrower & Winemaker

solution. However, the measurements are performed on an apple pectin solution and are therefore not representative of grape pectin (by their degree of methylation) nor are they representative of enological conditions of pH and temperature.

YOU SHOULD KNOW • Producer’s arbitrary units are different and show no correlation (FDU, AVJP...)

• A high value of an arbitrary unit is not a guarantee of enological efficiency.

2. Units measuring the activity of a single enzyme - The Katal (International SI unit) is the amount of enzyme that converts 1 mol of substrate per second. Enzyme activities are given in nano Katals (nKat).

- The specific activity:iIs the catalytic activity per protein mass unit (IU / mg solid enzyme). BGU for the beta glucosidase, PGNU for poly-galacturonase.

YOU SHOULD KNOW • Two enzymes displaying a similar level of activity expressed in nKat or U/mg, may have very different behaviors under conditions of pH and temperature other than these of the analysis. They are referred to as isoenzymes = same enzyme but different pH range and temperature.

• Enological enzymes are cocktails in which each activity plays a role, acting in synergy with the other activities to reach the objective. www.winetitles.com.au

Conclusion Enzyme formulations available today for enology are subject to strict regulation and although several other activities are allowed (beta-glycosidase and betaglucanases), this article focuses mainly on pectinases, their diversity and arsenal of auxiliary activities that accompanies them and ensures their effectiveness.

It should be clear from this article that there is no such a thing as ‘a pectinase’ on the winemaking product shelf but many different cocktails of different pectinases (with specific optimum pH and temperatures) accompanied by a myriad of other activities all leading to a unique degradation of the pectin molecule into various types of polysaccharides… resulting in significant processing and organoleptic differences.

In order to allow science to grow, enologists and winemakers play a crucial role in sharing their observations as well as technical and sensory results. The science of winemaking is in constant development and Laffort is the largest private investor in this area. With our strong commitment to research, and the financing of PhDs, we are now for example able to explain some bio chemistry underlying the variations in wines polysaccharide composition. This work is opening new perspectives to better explain the positive organoleptic impact of a unique cocktail of pectinases red winemaking: Lafase® HE Grand Cru. December 2017 – Issue 647

Mt Difficulty was designed as a low energy input winery

SUPPLIER UPDATE

Green wine Saving energy through climate control An iconic New Zealand winery has benefitted from a specially-developed ‘ultrasonic humidifier’ that enhances their sustainable winemaking practices.

An iconic Central Otago winery has teamed up with one of the country’s leading data centre cooling companies to further improve their sustainable practices, using the latest cooling technology.

Mt Difficulty Winery in Bannockburn was designed as a low energy input winery with the entire development being housed in insulated buildings.

Stulz New Zealand was brought on board to design a specialised ‘ultrasonic humidifier’ for the winery’s barrel hall, which is sunk below ground level to enable stable and lower energy inputs.

The technology, when combined with an external air heat reclaim system, allows it to use ambient heating and cooling wherever possible, which ensures that the Mt Difficulty

December 2017 – Issue 647

wines are cellared at the ideal temperatures.

“Our policy has always been to maintain energy efficiency and sustainability throughout the winery,” said Mt Difficulty winemaker, Matt Dicey.

“By seeking a long-term technology solution that is innovative and ahead of the current practice, we are able to achieve a ‘gold standard’ for humidification. “[The] technologically advanced systems [provided by the supplier] use only one per cent of energy required compared to an equivalent steam system.

It was a no brainer for us,” Dicey said.

Stulz New Zealand general manager, Mark Langford, said sustainability and energy conservation are top priorities for his company.

www.winetitles.com.au

“We knew we would be able to develop the ideal cooling technology for Mt Difficulty’s barrel hall,” said Langford.

“The ultrasonic humidifier has proven effective in maintaining Mt Difficulty’s standards as a low energy input winery, and since its installation in 2012, energy usage has reduced by a landslide,” he said.

Known primarily for its data centre cooling expertise, the company also provides energy efficient cooling solutions to a range of niche industry sectors from the arts and education, to health and aviation.

Stulz New Zealand is celebrating 10 years delivering mission critical cooling solutions after being established as a subsidiary of its Australian sister business in 2007.

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winemaking

Drew Noon and his daughter shovelling grapes during vintage

2017 Winemaker Q&A Camellia Aebischer rounded up some interviewed talent from the past year of Grapegrower & Winemaker articles and asked them what’s been drinking best this year and why.

I

t’s been an exciting year of exploring new techniques and hearing about movements in the industry. Often we speak to the people who make wine about how or why they do it, but seldom do we get to talk about the wine itself. Here are a few hot tips from our valued interviewees over the past year, on their most memorable drinks of 2017. At worst you’ll disagree and at best you’ll find a new bottle to try out with Christmas lunch.

Listed below their names is the title, month and page number of the article that each interviewee featured in this year.

Drew & Rae Noon, Noon Winery Exclusivity vs Scarcity, July, page 70

Q: What was the best wine you drank this year and why?

A: 2013 Crawford River Cielo; because it surprised us. It’s textural, round and beautifully balanced in a way that’s rare for Sauvignon Blanc.

Q: Which was your favourite winery visited?

A: Coriole for the performance of Handel’s Messiah.

Q: What was the standout variety for vintage 2017?

A: Grenache because the season was cool but it ripened well retaining good freshness.

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December 2017 – Issue 647

*Not certified organic, but approved for use in organic production.

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winemaking

Peter McGlashan with his whole bunch fermentation.

Peter McGlashan

Whole bunch red ferments, May, page 51

Q: What was the best wine you drank this year and why?

A: “The best wine” can have many connotations. The rarest, most glamorous wine would have to be Vosne-Romanee 1er Cru “en orveaux” Grand Vin Bourgogne

by Domaine Sylvain Cathiard & fils.

Q: Which was your favourite winery visited?

A: The Lane in the Adelaide Hills, South Australia Q: What was the standout variety for vintage 2017?

A: Saperavi

Julian Grounds made dux at this year’s Len Evans tutorial.

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17 TOVA DRIVE CARRUM DOWNS VICTORIA 3201 Ph: 03 9775 0339 Fax 03 9775 0338 Email: info@fineweld.com.au December 2017 – Issue 647

winemaking Julian Grounds

Pushing for progress, November, page 70

Q: What was the best wine you drank this year and why?

A: I’m at the Len Evans Tutorial this week, so there is an abundance of the best wines I’ve tasted in my life, let alone year.

The 2002 Krug Clos du Mesnil would probably take the prize thus far. Single vineyard from the best producer in one of the greatest years. Phenomenal. (Editor’s note: Julian Grounds took out Dux at the Len Evans Tutorial this year.)

Q: Which was your favourite winery visited?

A: Blind Corner in Margaret River. Ben Gould and family are going hard at all elements of biodynamics and sustainability. They will continue to craft some of the most holistic and interesting wines in Australia into the future.

Q: What was the standout variety for vintage 2017?

A: - For me, Syrah. Coming into a new region and winery I was excited about seeing the potential of varieties other than the classics of Cabernet and Chardonnay. Using 100% whole bunch on our biodynamic fruit, I can already see the potential for this to be a key varietal wine moving forward.

Melanie Chester

Young gun: Melanie Chester, July, page 53

Q: What was the best wine you drank this year and why?

A: HARDEST. QUESTION. EVER. A highlight that pops to mind was a 2015 Keller G-Max Riesling – a really inspirational wine that got my brain ticking about how we use skins and sugar in Riesling in Australia.

And the 2016 Turkey Flat Grenache – the wine that smoked everything at the Royal Melbourne Wine Awards. I love classic brands bringing it back with style.

Melanie Chester, winemaker at Sutton Grange.

Q: Which was your favourite winery visited?

A: This year I had my first ever visit to WA and Margaret River.

I loved visiting the classics (Cullen, Woodlands, Leeuwin etc) but also enjoyed talking with some of the “next gen”. Travis and Lis from House of Cards and Jules Grounds at McHenry Honen (watch out for the stonkingly good 2017 Syrah he’s made).

Q: What was the standout variety for vintage 2017?

A: For us at Sutton Grange it was Syrah (but it’s always Syrah #favouritechild). The wines are fleshy, medium bodied and textural but with a dense confidence. The true expression of Central Victoria.

Perhaps otherwise, I have loved the Rieslings from 2017.

When tradition meets the 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 is working with the finest wines in Australia.

Garry King - 0439 766 777 Director Australasia gking@saintmartin.com.au

Jason King - 0400 255 788 Territory Manager jking@saintmartin.com.au

www.tonnelleriesaintmartin.com

December 2017 – Issue 647

www.winetitles.com.au

Grapegrower & Winemaker

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winemaking

Stephen and Prue Henschke

Stephen and Prue Henschke

Katherine Brown

Q: What was the best wine you drank this year and why?

A: On a recent trip to the UK for the release of our 2013 Mount Edelstone we had a stunning 1995 Bartolo Mascarello Barolo at a London restaurant. It was particularly special to us as we visited them a few years ago in Barolo and met Bartolo’s daughter Maria-Teresa, the winemaker. She makes beautiful, structurally balanced wine.

Q: Which was your favourite winery visited?

A: It was a busy year of work related travel for us, however we did make time for a side trip to visit our daughter in-laws family winery, Torremilanos located in the heart of the Ribera del Duero region in Spain. Much like us, they have a long history of family winemaking traditions; theirs dating back to 1903. It is always interesting for us to visit other wine regions and a bonus for us to have some down-time with family.

Q: What was the standout variety for vintage 2017?

A: For us the Julius Riesling encapsulates the slightly cooler conditions of the 2017 vintage which produced impeccably floral and vibrant Rieslings.

Q: What was the best wine you drank this year and why?

A: It has been the year of Rose for me. It is great to see the growing trend of this fun style of wine. Dominique Portet makes one of the best Rose in the country (2017 Dominique Portet Fontaine Rose). Enjoying this on a warm spring day in the Yarra Valley sunshine is my take on heaven!

Q: Which was your favourite winery visited?

A: I had the honour to visit Felton Road winery in Central Otago last week. I have always been a huge fan of their Pinot Noir and I was delighted to be introduced to their Chardonnay on this visit. This region is just amazing terroir. Beautiful winery and wonderful people.

Q: What was the standout variety for vintage 2017?

A: This vintage showed to be great for King Valley whites, in particular Prosecco and Pinot Grigio. The flavours of this fruit developed nicely in the slow ripening vintage conditions. The wines we are seeing from these varieties are now in bottle and showing a wonderful balance of fruit and acidity.

Hill of Grace awarded ‘wine of the year’, September, page 8

Family matters, March, page 68

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70 Grapegrower & Winemaker

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December 2017 – Issue 647

for the world’s oldest Shiraz vines

Katherine Brown previewing wines at Brown Brother’s.

Michael Corbett holding his Vanguardist label

Michael Corbett

Michael J Corbett: United Nations, February, page 50

Q: What was the best wine you drank this year and why?

A: A few different Etna Rosso, especially Giralamo Russo. The minerality and purity of fruit is profound. Its restraint and power at the same time too.

Q: Which was your favourite winery visited?

A: Outside of where I make wines, I don’t think I’ve even been on any excursions in 2017. I’ll make up for it in 2018.

Q: What was the standout variety for vintage 2017?

A: I’m obsessed with Grenache, I reckon I had up to 17 parcels of Grenache this year, and amongst it a few gems. A nice surprise was the Petillant Naturel that I made from Clare Valley Petite Manseng this year. I had envisaged that the high acid, high phenolic variety could work well. It finished primary fermentation in bottle with quite high fizz, so I’ve gone through the process of hand riddling, and hand disgorging it. It’s been a great (resource heavy) process and I’m really glad that I finally did it. The wine is ace and has been extremely well received in trade.

December 2017 – Issue 647

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winemaking

Different countries have differing analytical requirements for wine which can change over time.

Water and wine: analysing content levels Testing Times Greg Howell, from Vintessential Laboratories, provides another instalment of the ‘recent problems that we have seen’ and explains how solutions have been found.

Alcohol labelling for export

tolerances, depending upon the destination We have been doing export certification country. It is this alcohol labelling that has of wine now for over 20 years. The NATA caught out many wineries over the years, and A recent sample accredited Certificates of Analysis we this has been written about by us and others revealed harmful produce are needed to be able to get the numerous times. wines through customs at both ends of the The key problem appears to occur when E.coli and shipping process. Different countries have winemakers use juice density results (either Thermotolerant differing analytical requirements and these Baumé or Brix), to estimate the potential can and do change over time. For example alcohol result, and then use that estimate coliforms to be in recent years there have been some special on their labels. It has been proven time and present. requirements for China as wine exports again that this is an estimate at best, and a increased rapidly in volume. One peculiar guess at worst. requirement for wines going to China was for manganese content We were very surprised recently when we received export – this is no longer an issue. testing from an experienced winemaker from a well-established What hasn’t changed however is that the main analytical winery who had a label alcohol well outside the limits. The cause? parameter for all destinations is alcohol (ethanol) content. One Using a fruit Baumé result for label alcohol content. The outcome critical aspect of this is that the alcohol content on the label must was that the whole batch had to be re-labelled with over-stickers. match the figure on the Certificate of Analysis, within certain So, a salient reminder for exporters: the cost of an accurate 72 Grapegrower & Winemaker

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December 2017 – Issue 647

If your winery does use tank water for client and staff consumption, it would be very wise to have the water tested regularly. alcohol content on a finished batch of wine is around $25. Our strong recommendation is that you get an alcohol test done on the finished batch of wine prior to getting labels printed. This can save a lot of time and money, compared to using an estimate from juice density measurements and then having to re-label the 1 3:41 Oenobrands_FinalTouch_A4.pdf Oenobrands_FinalTouch_A4.pdf 1 27/08/2015 27/08/2015 pm whole lot.

Oenobrands_FinalTouch_A4.pdf 1 27/08/2015 3:41 pm

3:41 pm

Low alcohol “artisan” drinks We are seeing more and more interesting styles of fermented drinks in our labs. A number of them (e.g. kombucha) are usually sold as a fermented beverage, but are not intended to be alcoholic.

Often these drinks are marketed as a healthy alternative due to their fermented nature and also due to the lack of alcohol. In case you weren’t aware, there is a big move in the healthy consumer base for fermented foods.

It has come as a bit of a surprise to some of these producers that fermentation of the base (such as juice or tea) usually contains some sugars and therefore will produce alcohol. This includes drinks that are produced using wild fermentations, i.e. those that are not inoculated with commercially produced yeast but made from SCOBYs. (If you don’t know what a SCOBY is look it up, you can buy them freely…)

Oenobrands_FinalTouch_A4.pdf

Beverages containing more than 1.15% alcohol by volume must be labelled with alcohol content.

1

One of the main analytes we recommend for these products is alcohol as there are regulations as to the amount of alcohol allowed in these drinks. Food Standard 2.7.1 “Labelling of alcoholic beverages and food containing alcohol” states that “food, including alcoholic beverages, containing more than 1.15% alcohol by volume” must be labelled with alcohol content. The Standard also states that an expression such as “non-intoxicating” can only be used if the drink has no more than 0.5% alcohol. And an expression such as “low alcohol” can only be used on drinks containing no more than 1.15% alcohol.

27/08/2015

3:41 pm

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December 2017 – Issue 647

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Grapegrower & Winemaker

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winemaking

We were very surprised recently when we received export testing from an experienced winemaker from a well-established winery who had a label alcohol well outside the limits.

There should be no harmful microbes present in water used for human consumption.

We recently had a customer bring in a sample of sparkling fruit juice from a small batch that had been through an uninoculated ferment and who was concerned about the alcohol content. No sulfur dioxide had been added to the brew and the pH had never been checked. Our concern was that as it was uninoculated, sulphite-free and of unknown pH, the brew could be home to any bugs that could be still viable and could be fermenting away in each and every bottle and so the alcohol content of each bottle could be different.

We tested four bottles of the same batch of drink and they all varied from 1.0 to 1.3% alcohol. Therefore the producer couldn’t be sure that all bottles in that batch were under the 1.15% and so the product could not be labelled low alcohol and so needed an alcohol statement.

So beware – if you are making low alcohol drinks, remember the limits of 0.5% alcohol and 1.15% alcohol. And any brew with alcohol content above 1.15% is an alcoholic drink and has to be labelled accordingly!

Bacteria in winery drinking water Many wineries in rural areas use rainwater for drinking water in their cellar doors and restaurants. Normally the rainwater is not treated the way that reticulated town water is. This can be a

74 Grapegrower & Winemaker

health risk due to the presence of bacteria in the water. The source of the bacteria is normally due to the presence of birds, rodents, possums etc. on the tank collection roof area, or in the guttering that feeds into the tank. This is easy to test and easy to treat and should be, and usually is, a regular task for the winery management.

One winery customer gets us to do routine microbiological analysis on their tank water. A recent sample revealed harmful E.coli and Thermotolerant coliforms to be present. These are the critical tests that are recommended by the Australian Drinking Water Guidelines.

To rule out poor sampling procedure as the cause of the bacteria, the customer asked us to re-test the water sample after their water taps had been thoroughly cleaned and particular care was taken while sampling the water using the sterile water bottles we supplied.

We then re-tested the winery water for the presence of these microbes with the fresh samples. After analysis, once again we found the presence of E.coli and Thermotolerant coliforms in the winery water. According to the Australian Drinking Water Guidelines, there should be none of these harmful microbes present in water that will be used for human consumption.

Discussions with the customer revealed that a UV sterilisation system was in place in the water feed line to the winery, therefore our results suggested that this system was no longer working as it should. Previous periodic analysis of the winery water had always returned a negative bacterial result.

The winery UV system was therefore checked and the decision was taken to replace it. Subsequent analysis of the water after the UV system replacement showed no E.coli or Thermotolerant coliforms.

The lesson from this experience was that the process put in place to monitor the system had worked previously, but that these systems are not foolproof. If your winery does use tank water for client and staff consumption, it would be very wise to have the water tested regularly. The time between testing will depend upon several factors that need to be considered.

If you are interested in looking at the increasingly common UV sterilisers, your local irrigation/pump shop is the first place to go for some good information.

Vintessential Laboratories are dedicated to helping their customers discover production problems early, understand them, and then fix them. At their five laboratories around Australia they test hundreds of samples every week, so there’s hardly a problem they haven’t seen.

Greg Howell founded Vintessential Laboratories in 1995; he can be contacted by email on greg@vintessential.com.au. More articles on related topics are available on the Vintessential website: www. vintessential.com.au/resources/articles/

www.winetitles.com.au

December 2017 – Issue 647

2017 Report Dan Johnson, Managing Director

Innovation is one of the defining characteristics of Australian wine.

It has been central to our rise from relative obscurity to a global player in the world of wine, worthy of inclusion in any list of great wine producers and exporters. The Australian wine community has come to rely on the research network, led by the AWRI as its own research organisation, to support its adoption of innovative practices and help communicate its unique value proposition.

The innovation story Innovation takes many forms, but at a technical level our wine sector uses it to: • manage production risks, particularly in areas such as biosecurity, and to address some of the inherent challenges that arise in our country and climate such as bushfires, water availability and climate variability • make or save money in production by improving quality and production efficiency – achieving a comparable product at a lower cost, or hitting a higher quality standard or a desired style • prevent or reduce technical trade barriers, and secure access to relevant markets.

These benefits are all very evident to practitioners, who go about their businesses very differently today than they did 50, 20 or even 5 years ago. The pace of change is relentless and increasing, and as the half-life of competitive advantages is not what it once was, it can seem like a race without a finish line.

Fortunately, innovation is a point of difference for Australian wine.

The system we have to support grape and wine research, development and extension (RDE) in Australia is world class. In the last year or so our sector has started to make that point of difference clearer to international markets and other key thought leaders. Specifically, through a collaboration between Wine Australia and the AWRI, visitors from around the world are having, as a component of their itinerary, some exposure to the research that underpins Australian wine.

Groups of buyers, sommeliers, journalists, regulators and other key international influencers visit Australia, and spend part of their time hearing about the latest Australian wine research. These visitors see the laboratories, the research infrastructure and the experimental vineyards and wineries. They hear about the research programs, and see how they translate into the product enjoyed by consumers, at the same time gaining an insight into the scale of the science that supports all Australian agriculture. Feedback from visitors has been very positive and these experiences are undoubtedly contributing to the overall perception of Australian wine.

Technical trends The start of the 2017 growing season was wetter than average, which presented several challenges, including preventing some growers from accessing vineyards to deliver the first few critical agrochemical sprays.

The wet soils also kept soil temperatures low, slowing early growth and leading to uneven budburst. Once the weather warmed up, soil moisture drove strong canopy growth and shoots continued to grow later into the season. As a result, fruit began to ripen very slowly across many regions and this contributed to a later harvest – in some regions, as much as three or four weeks later than in 2015 and 2016.

Throughout the year a total of 4,140 information requests, helpdesk enquiries and problem investigations were addressed, and the AWRI Commercial Services laboratories completed analyses on more than

23,500 samples. A total of 1,696 enquiries and requests for assistance were addressed by the helpdesk, with more than 90% of these answered within 24 hours. A total of 208 queries ultimately resulted in investigations, where samples were requested and analysis performed to identify the problem and how it could be remediated.

New directions June 2017 saw the conclusion of an overarching AWRI RDE plan and associated investments with key partners, which had been active since July 2013. It’s humbling to reflect on what has been achieved by the AWRI team and collaborators working closely with producers during this period.

A final report covering the activities conducted in partnership with Wine Australia will be made available from the websites of Wine Australia and the AWRI. A new RDE plan commenced in July 2017. This plan is the result of a comprehensive consultation with key stakeholders, and forms the backbone of a new investment agreement with Wine Australia. A great deal of strategic planning has gone into this new plan, and the AWRI Board and staff keenly await the implementation phase in the next financial year. A copy of the new AWRI RDE plan will be distributed to levy payers and made available from the AWRI website.

Other important strategic activities during the year included work on: • the successful proposal to establish a Cooperative Research Centre (CRC) for Food Agility, in which the AWRI is a foundational partner, focusing on RDE related to sustainability platforms • a promising new CRC bid ‘Fight Food Waste and Fraud’ • national research infrastructure roadmaps, particularly with Bioplatforms Australia • harmonising and realising the full value of Australian environmental sustainability programs • the formation of the South Australian Food Innovation Centre, which presents an important opportunity to harness the resources of the food and wine communities in RDE and innovation, and to explore opportunities at the food/wine interface.

Thank you The AWRI is widely regarded among the world’s top grape and wine RDE institutions. The RDE system in Australia and the people of the AWRI are what make it so. Credit is due to the AWRI’s Board (particularly its Chair Louisa Rose), investors (particularly Wine Australia), the sector’s policy/advocacy bodies, the Australian Government, every entity involved in grapegrowing and winemaking, collaborating institutions and the wonderful people that constitute team AWRI. A huge thank you to all of these groups for their dedication to the AWRI and its service of the grape and wine community.

2017 Report Highlights of the year 2016-2017 General Diversified investment portfolio Following the previous development of a new investment policy, a diversified investment portfolio became fully implemented over the year, under the direction of the AWRI’s investment manager Ord Minnett. This portfolio, consisting of investments all quoted and actively traded on the Australian Securities Exchange, reduces the AWRI’s exposure to a single class of investment assets, while substantially enhancing the investment returns available for deployment towards infrastructure and activities of benefit to the grape and wine community.

The existence of a capital reserve, together with the investment returns realised in 2016/2017, allowed the AWRI to budget for a modest deficit and make several strategic investments in the interests of the sector, including two replacement LC-MS units, with one now available for all industry smoke taint incidents. These investments greatly exceeded depreciation and thus resulted in a net improvement in the AWRI’s capital base.

Ongoing implementation of an IT Strategic Plan The implementation of the organisation’s previously developed IT Strategic Plan continued throughout the year, supported by the existing Strategic IT reserve. Highlights included the expansion of storage capabilities, enhancement of virtual server infrastructure, implementation of new and updated Microsoft platforms and applications (including SharePoint migration), improved back-up procedures, and strengthening of various aspects of network security. Such enhancements continue to add considerable value to almost every aspect of the AWRI’s operations.

Environment and sustainability Assessing clonal genetic variation in Chardonnay High coverage data from resequencing of 15 Chardonnay clones was mapped to a curated Chardonnay reference genome. From a total of 2.46 million single nucleotide variants (SNPs) identified across all clones, 1,264 SNPs were identified as distinguishing specific clones. Some of these SNPs are shared between clones, revealing some degree of shared heritage.

Most SNPs are, however, unique to individual clones and as a result may represent suitable clone-specific markers.

Assessing diversity of Australia’s Shiraz grapevine germplasm The comparative genomic evaluation of Shiraz clonal material for the SARDI-led ‘Clones for Climate Change’ project was completed. The dataset includes clones that are relatively recent imports into Australia and clones derived from Australian clonal identification programs dating to the 1950s. A reference genome was constructed by combining a synthetic long read library preparation technology with Illumina short read sequencing. Mapping of short read data to the reference enabled the identification of 265 SNPs as being different in at least one of the clones. Comparative analysis showed the recently imported Shiraz clonal selections to be more like each other than to the Australian clonal selections.

Understanding the genetic basis for pesticide resistance Genotyping by DNA sequencing of powdery mildew isolates from the SARDI-led collaborative project ‘Understanding fungicide resistance in powdery mildew, downy mildew and botrytis’ demonstrated widespread presence of a known allele responsible for loss of sensitivity to the demethylation inhibitor (DMI) group of fungicides, with 70 population samples having more than 50% of the variant with the resistance-related mutation.

Investigating fungal diversity in ‘wild’ ferments DNA-barcoding analysis was used to assess fungal diversity during the progression of fermentation in wine samples from over 150 commercial uninoculated (‘wild’) Chardonnay and Shiraz ferments. More than 79 different genera of yeast and fungi were recorded across the samples, indicating a substantial degree of microbial diversity. Results also indicated that the uninoculated ferments were completed to a very high degree by non-commercial ‘wild’ strains, considered likely to have originated from the surrounding environment.

Biosecurity support AWRI staff provided technical support to Australian Vignerons in two emergency plant pest categorisation exercises and delivered project management to a review of national grapevine phylloxera management.

Entwine Australia survey In 2016, Entwine vineyard members completed a Best Management Practice survey for the first time. Almost 200 vineyard businesses completed the survey which enabled them to benchmark their management of land, soil, chemicals, fertilisers, soil additives, water, biodiversity, biosecurity, waste, air, energy, fuel, human resource and worker health and safety against others. The results showed a high proportion of members operating at best practice and highlighted some areas for improvement.

Consumers, customers and markets Sensory descriptors familiar to Chinese wine consumers In a collaborative research project ‘Testing lexical equivalences for wine flavours in emerging markets: do hawthorns taste like blackberries?’ with UniSA, the use of Chinese vs Western sensory descriptors by Chinese wine consumers was analysed. The results (published in the Journal of Food Quality and Preference) demonstrated that generic wine descriptors were used three times more often than specific descriptors and that there were only a few differences in the use of Chinese and Western generic terms.

‘Dog book’ expanded The ‘Dog book’ continues to be the premier source of pest and disease control advice for Australian grapegrowers. It has now been expanded to include information that will improve grower awareness of biosecurity threats. A new active constituent for controlling powdery mildew (Difenoconazole) was also registered for grape production during the year.

Regulatory databases updated The AWRI’s databases Analytical requirements for the export of Australian wines and Permitted additives and processing aids for winemaking and wine importing countries were updated to include analytical requirements for 44 individual countries and information on permitted additives and processing aids in 28 individual countries.

2017 Report Improving products and processes Retaining texture and colour in lower alcohol wines Experiments assessing the impact on texture, tannin, polysaccharide and colour outcomes in red wine from using various approaches to produce lower alcohol wine showed promising results. Harvesting grapes earlier, using winemaking additives (enzyme, marc) and adding water to must were all trialled. Harvesting earlier consistently resulted in wines with lower wine tannin, polysaccharide and colour. Interestingly, adding both enzyme and marc to a ferment of early-harvested grapes resulted in similar tannin concentrations to a wine made from grapes at ‘normal’ commercial ripeness levels. Also, surprisingly, wines produced with water-diluted must consistently had higher levels of tannin and colour than wines of the same alcohol concentration produced from earlier harvested grapes.

Measuring the effect of dissolved carbon dioxide on the taste and texture of still white wine The effect of dissolved CO2 on the flavour, taste and mouth-feel of still white wine was quantified for the first time. Commercially available Chardonnay and Viognier wines were each adjusted to two acidity, two alcohol, and four CO2 levels typical of those found in white wine and presented for tasting in volumes and at a temperature normally experienced during wine consumption. Preliminary results suggest that dissolved CO2 in still white wine interacts with wine acidity and alcohol to affect the perception of white wine bitterness, sweetness and hotness.

A faster heat test The heat test is the most widely used method in industry for assessing heat stability of white wines and determining bentonite fining rates.

This key method has now been optimised to be both shorter and more reproducible. Different versions of the test, with a range of heating and cooling times and cooling temperatures, were investigated and a 5-hour test (heating wine for 2 hours at 80°C in a water bath and cooling for 3 hours at 20°C) was found to work well. A range of different white wines were fined at the bentonite dose rates predicted by a 24-hour version of the heat test and the shorter 5-hour method. Wines fined by each method were clear after 12 months of storage, while haze was observed in the control (unfined) wines. These results demonstrate that it is viable to reduce the total heat test to 5 hours, enabling same-day results.

Timing of oxygen use is key to minimising ‘reduced’ aromas during fermentation of Shiraz The timing of oxygen additions during primary fermentation is crucial in obtaining maximum advantage in terms of fermentation efficiency, aroma and palate structure. Optimal timing of oxygen addition (from a fermentation performance gain perspective) was compared to later addition and repeated aerations in pilot-scale (500 L) Shiraz fermentations.

Sensory analysis one year after vintage showed ‘Early’ and ‘Daily’ oxygen treatments resulted in wines higher in ‘fruity’ and ‘floral’ characters

and this was corroborated with chemical analysis. In comparison the ‘No-Treatment’, ‘Late’ and ‘Post-Press’ treatments were found to give higher levels of ‘reductive’, ‘vegetal’, ‘earthy’ and ‘black olive’ characters and lower intensity of fruit characters. The latter treatments had higher concentrations of volatile sulfur compounds.

Discovery of factors that influence ‘reductive’ aroma accumulation in wines post-bottling Dimethyldisulfide, methyl thioacetate and ethyl thioactetate were identified as important precursor compounds for the ‘reduced’ aroma compounds methanethiol and ethanethiol. Factors such as copper addition and wine pH remain important in determining ‘reductive’ aroma accumulation in wines post-bottling. In addition, a strong positive correlation was observed between the amount of H2S produced by yeast and the concentration of other negative volatile sulfur compounds such as methyl thioacetate, ethanethiol, ethyl thioacetate and carbon disulfide, in both grape juice and synthetic juice fermentations.

Improved understanding of the role of closures in wine faults Working with the International Wine Challenge, AWRI Commercial Services analysed the results from more than 100,000 show entries over 10 years to assess the impact of closures on common wine faults. This analysis showed that despite the common belief that screw caps can lead to a greater prevalence of reductive characters in wine than natural corks, the levels of rejection for reductive character for the two closure types was exactly the same (at 0.81% of entries). These results suggest that reductive faults are more strongly linked to winemaking practices than to closure type. This data is consistent with results from long-term closure trials at the AWRI which showed that while closure choice did have some impact, the difference in levels of reductive compounds between closures was much less than the overall changes seen in the wine over the same period. The rate of rejection for all faults for wine sealed with cork closures was significantly higher (4.7%) than that for wines sealed with screw cap closures (1.6%).

Identification and origin of volatile compounds responsible for important sensory attributes Following recent AWRI studies showing the role of isobutyl methoxypyrazine (IBMP) and dimethyl sulfide (DMS) in ‘green’ flavour attributes of Shiraz wine, several sensory studies were carried out to investigate the interactions of these compounds. IBMP was an important contributor to ‘green’ flavour in a Shiraz base wine even at a low concentration (4 ng/L), and an additive effect was observed for the combination of IBMP with DMS and (Z)-3-hexen-ol in red wine.

In further investigations of possible causes of ‘green’ flavour in red wine, the sensory profiles of Shiraz wines made with ‘added stems’ and ‘added grape leaves’ were compared to a ‘berries only’ control wine. This study demonstrated that producers who include whole bunches in red ferments should be aware of the potential for enhancement of ‘green’ characters in their wines.

‘Stone fruit’ flavour in white wines A survey of 104 Australian white wines (Chardonnay, Sauvignon Blanc, Pinot Gris, Riesling and Viognier) was completed to determine the prevalence of the compound dairy lactone, which has been implicated in recent AWRI work as potentially contributing to ‘stone fruit’ aroma in white wines. Of the young white wines analysed, 99 out of 104 were found to contain detectable levels of dairy lactone, and Riesling and Viognier wines contained the highest concentrations. Two sensory descriptive analysis studies investigating the role of lactones and monoterpenes in ‘stone fruit’ flavour were also conducted. Overall this research showed that monoterpenes play a role in ‘stone fruit’ character in non-floral varieties, with a smaller contribution from several lactones.

2017 Report

New bitter compound identified A new wine compound that is perceptually similar to the ‘classic’ bitter phenol epicatechin was identified using sensory projective mapping techniques. This is a significant practical and scientific finding, as relatively few bitter compounds have been identified in wine to date.

Filtration trial completed A trial was completed that compared crossflow, lenticular and membrane filtration for industry-scale commercial red winemaking.

The results showed no change in wine colour, tannins or polysaccharides with filtration and minimal impact of these common filtration practices on the textural attributes of red wines after 18 months of ageing. The full story can be read in the American Journal of Enology and Viticulture.

Extension and adoption Helpdesk support provided The AWRI helpdesk responded to 1,696 enquiries and conducted 208 winemaking investigations. More than 90% of queries were answered within 24 hours. The growing season was wetter and cooler than recent years for many regions, leading to slow early growth and uneven budburst. Vintage was three to four weeks later than 2015 and 2016 in many areas. Queries about agrochemical issues were common, and numbers of enquiries and investigations on smoke taint were much lower than recent years.

Events delivered It was a record year for the extension and events team, delivering 79 events to 2,062 participants across Australia, and internationally supporting Wine Australia – the highest number of events staged by the AWRI within a 12-month period. The content delivered covered a broad range of topics in grape and wine production as well as tasting masterclasses and Advanced Wine Assessment Courses. The events team also coordinated the workshop program for the 16th AWITC, with 39 workshops presented.

ShowRunner A new wine show management system (now known as ‘ShowRunner’), which covers all aspects of a wine show from online entries to electronic scoring and instant production of results, was developed and launched.

The underlying software began as a tailored solution for the Advanced Wine Assessment Course and has been extensively adapted to reflect the processes and practices of the Australian wine show system. Three shows used the system in 2016/2017, and by the end of calendar year 2017 it is expected that more than 20 wine shows across Australia will have been conducted using ShowRunner.

Library services The John Fornachon Memorial Library collection now includes more than 87,900 items. During 2016/2017 the library responded to nearly 1,500 reference enquiries; delivered 2,327 journal articles; introduced a second eBook platform; and expanded the collection to 121 eBooks. Usage of

online information packs is increasing, with a total of 765 articles delivered in 2016/2017 (140 more than the previous year).

Publications In 2016/2017 AWRI staff authored 81 peer-reviewed and non-peer reviewed papers for scientific journals and industry publications.

Service capabilities and foundational datasets Analysis record for AWRI Commercial Services In 2016/2017 the Commercial Services laboratories processed more than 23,500 samples, an increase of 2% over the previous record year. This ongoing trend reflects the increased efficiency seen in the laboratories with the average daily sample throughput in the analytical lab increasing from 34 samples per day in 2010 to more than 71 in the first half of 2017 with no significant changes in staff numbers.

New laboratory computer system This year AWRI Commercial Services went live with its new Laboratory Information Management System (LIMS). The new system has seen immediate improvements in sample management, results reporting and invoicing. Going forward it will give customers much greater flexibility in ordering services and monitoring the progress of analyses.

WIC Winemaking Services In the 2017 vintage WIC Winemaking processed more than 400 parcels of fruit, over a long and drawn out season. There have also been major improvements to capabilities in a number of critical quality control points.

Recognition and renewal It was pleasing to see a number of the AWRI’s staff members and research groups receive prizes, awards, personal scholarships and other external recognition throughout the year. It was also pleasing to be able to assist with the career growth and professional development of a number of staff, with those departing the organisation remaining close collaborators and facilitating several internal promotions.

Readers are strongly encouraged to read the annual report in detail rather than relying on the brief details provided here. The full report can be found on the AWRI website: www.awri.com.au Acknowledgements The Australian Wine Research Institute, a member of the Wine Innovation Cluster in Adelaide, is supported by Australian grapegrowers and winemakers through their investment body, Wine Australia, with matching funds from the Australian government. The contribution of collaborators in Australia and overseas is gratefully acknowledged.

Photography Jacqui Way Photography, Andy Stevens Photography, Eric Wilkes, PIRSA

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business & technology

Pinot Power Brands How to be on target with online and on-premise wine sales In the first installment of a new series focused on brands, wine researcher Peter McAtamney provides exclusive market insights around the most important wine varietals and styles.

W

hy the focus on brands? Because brand equity is the only source of acceptable returns for grapegrowers and winemakers.

Otherwise, you are simply selling a commodity. As we all know, there’s little money in that. Agribusiness globally has a long run return of around three to four per cent. Better, always, to be a supplier to the luxury goods market.

In this series, we look at the most important wine styles and examine the most successful brands in terms of online Brand / Wine

search (powered by Wine Searcher) and on-premise (in Australia, the UK and US markets using Wine Business Solutions proprietary research). These are, of course, the main distribution channels for small to medium producers as well as the most important image building ones for the largest producers.

Wine Searcher has over 25 million visitors a month. They carry nearly a million offers from 90,000 merchants globally including the likes of Dan Murphy’s. Looking at the most searched

for brands tells us little, however, as the likes of Domaine de la Romanee Conti come up tops every time. (Aspiration is one thing. Sales, another…)

Looking at which wines constitute the ‘best value’ on Wine Searcher (the nexus of ‘most searched for’, ‘highest rated by critics’ and ‘average price’) is a lot more instructive. Not that we would ever encourage any of our clients to do anything that is cut price (“you know what that will make you be”, quoting Ian Dury) but ‘perceived value’ is a vital and often

Vintage

Region

Country

WS Rank

Ave Critic Score

Ata Rangi

2014

Martinborough

New Zealand

472nd

94

Ave Price $A $71

Ata Rangi

2013

Martinborough

New Zealand

472nd

94

$76

Giant Steps Sexton Vineyard Giant Steps Primavera Errazuriz Aconcagua Costa Weingut Salwey Spatburgunder Trocken Bindi Block Five Blank Canvas Morningside Vineyard Kooyong Ferrous Kooyong Massale Mount Mary Lethbridge Mietta Akarua Tongue in Groove Cabal Vineyard Bell Hill Mount Edward Johner Estate Reserve TWR Te Whare Ra SV5182 Single Vineyard Burn Cottage Pegasus Bay Prima Donna

2015 2015 2015 2012 2015 2014 2013 2013 2014 2013 2012 2013 2014 2013 2014 2014 2013 2012 2012

Yarra Valley Yarra Valley Aconcagua Valley Baden Macedon Ranges Marlborough Tasmania Mornington Peninsula Mornington Peninsula Yarra Valley Geelong Bannockburn Canterbury Canterbury Central Otago Wairarapa Marlborough Central Otago Waipara

Australia Australia Chile Germany Australia New Zealand Australia Australia Australia Australia Australia New Zealand New Zealand New Zealand New Zealand New Zealand New Zealand New Zealand New Zealand

6,249th 19,230th 4,601st 10,548th 14,398th 9,514th 72,409th 14,903rd 21,575th 2,997th 50,442nd 11,956th 62,417th 5,310th 16,798th 53,329th 90,929th 3,399th 14,770th

93 93 92 91 94 92 92 93 92 94 93 92 92 94 92 92 93 93 93

$44 $46 $27 $12 $120 $34 $34 $61 $35 $134 $66 $37 $37 $135 $39 $39 $71 $71 $71

Figure 1 – Wine Searcher Top 20 ‘Best Value’ Pinot Noirs available through Australian merchants Note – we’ve counted Ata Rangi’s two vintages as one ‘wine’ in the ‘Wine Searcher Top 20 Best Value’

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December 2017 – Issue 647

underappreciated element of any great brand’s success.

You can see that there are a few wines that get there purely on price (bags not the Spätburgunder) but the rest are pretty much an honor role of the best local brand builders in the Pinot Noir category.

With all the attention seemingly on Central Otago, Ata Rangi absolutely show us how to do it with a focus on site, vine age, quality and consistency.

Phil Sexton’s Giant Steps is next. Now there is a master brand builder (and, I must declare at this point, a client).

Burn Cottage, Te Whare Ra and Pegasus Bay follow Ata Rangi on pricing and perhaps point to where optimal returns might be possible.

Errazuriz, while appearing to be ridiculously cheap in this context, are arguably the major Chilean producer with the best quality reputation. They have the scale and cost base where these prices actually work for them.

Few have done better at cultivating a mystique around their brand than Giesen brother’s Bell Hill along with Bindi and Mount Mary. None of the others, in the Top 20 group, achieve higher prices than these three brands.

Kooyong is some of Negociants’ finest

December 2017 – Issue 647

Brand Nanny Goat Fickle Mistress Pike & Joyce Clyde Park Estate Haha Josef Chromy Paringa Estate Stonier Yering Station Bream Creek Cake Wines Home Hill Ninth Island Port Phillips Estate Riposte Tomich Ata Rangi Bass Phillip Estate Brokenwood

Region

Principal Distributor

Share of Lisings

Ave Price

Tasmania Central Otago Adelaide Hills Geelong Marlborough Tasmania Mornington Mornington Yarra Valley Tasmania Adelaide Hills Tasmania Tasmania Mornington Adelaide Hills Adelaide Hills Martinborough Gippsland Beechworth

Mezzanine Treasury Various Vinous Negociants Lion / Robert Oatley Nelson Group Lion / Accolade Nelson Group Fesq Red & White Winery Direct Red & White Various Mezzanine Fesq Negociants Winery Direct S Smith and Sons

1.7% 1.1% 1.1% 0.9% 0.9% 0.9% 0.9% 0.9% 0.9% 0.8% 0.8% 0.8% 0.8% 0.8% 0.8% 0.8% 0.6% 0.6% 0.6%

$ 67 $ 48 $ 49 $ 59 $ 47 $ 50 $ 76 $ 69 $ 51 $ 61 $ 45 $ 59 $ 40 $ 70 $ 41 $ 45 $ 85 $ 194 $ 67

Figure 2 –Top 20 most listed Pinot Noir brands in the Australian on-premise (Source WBS research)

work and Akarua (another client), the pride of Sir Clifford Skeggs’ portfolio of businesses.

And the on-premise?

Starting with the Australian market, despite these prices being more like what you would hope to achieve as a retail or cellar door price, a $AU64 average listed price (for the Top 20) is actually quite good in the on-premise by international

www.winetitles.com.au

standards and is exactly the same figure as in the US, after currency conversion.

This is a price level that works for the ‘entry level product’ of the major Pinot producers.

Despite all of the turmoil in the Australian on-premise market over the last few years and the disruption that the supermarkets have affected in retail, you can only look at the list of leading brands and conclude that:

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81

business & technology Brand Meiomi La Crema Etude Angeline King Estate Mark West Erath MacMurray Ranch Mirassou Argyle Elouan Byron Adelsheim Belle Glos Siduri Carmel Road Francis Coppola Left Coast Cellars Hahn Montinore Estate

Region

Principal Distributor

California Sonoma Various Sonoma Oregon California Oregon California California Oregon

Constellation Jackson Family Wine Estates Treasury Martin Rae Winery Direct Winery Direct Constellation Ste Michelle Winery Gallo Gallo Lion

Share of Listings AVE $US 4.2% 2.8% 1.4% 1.1% 1.1% 1.1% 1.1% 1.0% 0.9% 0.9%

$ 46 $ 49 $ 58 $ 34 $ 51 $ 35 $ 49 $ 48 $ 29 $ 58

= $A

Oregon

Winery Direct

0.9%

$ 46

$ 59

Santa Barbara Oregon Various Oregon Monterey California Oregon Monterey Oregon

Winery Direct Winery Direct Winery Direct Jackson Family Wine Estates Jackson Family Wine Estates Francis Coppola Winery Direct Winery Direct Winery Direct

0.8% 0.7% 0.7% 0.7% 0.6% 0.6% 0.6% 0.6% 0.6%

$ 50 $ 71 $ 90 $ 57 $ 47 $ 42 $ 47 $ 37 $ 47

$ 64 $ 91 $ 115 $ 73 $ 60 $ 54 $ 61 $ 48 $ 60

$ 60 $ 63 $ 75 $ 44 $ 66 $ 45 $ 63 $ 61 $ 37 $ 74

Figure 3 –Top 20 most listed Pinot Noir brands in the US independent on-premise channel (Source, WBS)

Brand Cramele Recas Rare Vineyards Cono Sur Eleve Claro Saint Desir Boutinot Moon River Louis Jadot Cloudy Bay E Loron & Fils Santa Alba Vidal Estate Vina Carmen Henri de Villamont Humberto Canale Joseph Drouhin Saint Clair Stoneburn Whale Point

Region

Principal Distributor

Share of Listings

Ave Price

$A

Romania Languedoc-Roussillon Chile Languedoc-Roussillon Chile Languedoc-Roussillon Various Hungary Burgundy Marlborough Languedoc-Roussillon Chile Hawkes Bay Chile Burgundy Patagonia (Argentina) Burgundy Marlborough Marlborough Western Cape

Alliance Conviviality / Matthew Clark Conviviality / Matthew Clark Conviviality / Matthew Clark Majestic Commercial Majestic Commercial Boutinot Conviviality / Bibendum Conviviality / Matthew Clark Conviviality / Matthew Clark Conviviality / Matthew Clark Condors Wines Conviviality / Matthew Clark Hallgarten Druitt Berkmann Enotria Conviviality / Matthew Clark Hallgarten Druitt Laytons Ellis of Richmond

6.4% 5.6% 2.1% 1.7% 1.5% 1.5% 1.4% 1.4% 1.2% 1.0% 1.0% 1.0% 1.0% 0.8% 0.8% 0.8% 0.8% 0.8% 0.8% 0.8%

£ 19 £ 19 £ 17 £ 17 £ 24 £ 21 £ 22 £ 22 £ 39 £ 60 £ 23 £ 20 £ 26 £ 19 £ 55 £ 30 £ 35 £ 29 £ 28 £ 22

$ 34 $ 32 $ 30 $ 30 $ 41 $ 36 $ 38 $ 38 $ 68 $ 103 $ 39 $ 34 $ 45 $ 32 $ 95 $ 52 $ 61 $ 49 $ 48 $ 37

Figure 4 –Top 20 Most Listed Pinot Noir Brands in the UK On-Premise – Source WBS Research

• The Top 20 is a solid set of well-known brands.

• The major national distributors are key to brand building in Australia • The leading brands are well spread among the leading national distributors reflecting that none of them have either market dominance or a clearly differentiated competitive strategy.

• The share of the leading brands is small. There is a long tail and regions are still more important than most brands, at this stage.

How does that compare and contrast with the US on-premise?

The first thing to notice is that this is all about the US and all about brands. Not even the French have been able to establish a Top 20 Pinot Noir brand, underlining the challenge for Australasian producers.

The US has 85% of all Pinot Noir listings, 82 Grapegrower & Winemaker

France, only 8%, New Zealand 1% and Australia – 0.6%.

The second thing to note is that the big old import houses play no role here.

This is about the major companies selling through their own sales forces and the major producer selling directly to their wholesale network.

Each of the major companies run very different strategies. Constellation, for example, relies upon acquisitions. There is a land grab taking place in California right now driven by Meiomi and this is driving prices up rapidly. This presents a rare opportunity for foreign Pinot producers to establish themselves.

The Jackson Family, by contrast, rely upon doing everything properly from scratch setting up their own vineyards, winemaking and distribution. They do this in Australia too (Yangarra) and provide a great example to all. www.winetitles.com.au

Gallo use a different approach again typically starting with brand, driven by flavour profile and then working out the sourcing and pricing strategy afterwards much as Australian companies do.

Looking at all this it is clear. If you want to succeed with Pinot Noir, one of the fastest-growing and most profitable categories in the US, you are going to need your own focused sales operation or a partner who has one. Oregon Pinot producers going directly to wholesalers has been the single most successful strategy for any wine category in the US on-premise. Importers tend to be fixated on price driven by retail. Direct to consumer and on-premise pricing is much more relevant where small to medium suppliers are concerned. A direct to consumer strategy is also essential to have any hope of competing in this market today.

And the UK? We’ve gotten used to the idea in Australia that we have a bunch of national distributors who all do the same thing and where none has true ascendancy over the other. This is a market wide open to disruption and the UK provides an example of what that might look like.

Conviviality Drinks use a strategy much like Colgate did at one point basically saying “well, instead of looking to take a position in our market, why not take all of it?”

And it’s working. Conviviality are smashing their competition to pieces.

What the British trade have also done collectively, however, is taught the British public that Pinot Noir costs nearly $AU20 less than it should and that it doesn’t need to come from somewhere with any sort of reputation for producing a decent quality of product.

They are also doing what they always do in making countries ‘flavour of the month’. It was Brazil during the soccer World Cup, the US during the hipster barbecue revolution and now, what, Transylvania??

There are still great premium Pinot brands in the UK like Cloudy Bay, Louis Jadot and Joseph Drouhin (all distributed

by Conviviality) and quality partners with good commercial nonce like Berkmann but there has never been a more important time to choose your partners well and price properly.

About the Author – Peter McAtamney is Principal of Wine Business Solutions, a consulting company dedicated to helping wine business owners build better businesses – peter@winebusinesssolutions. com.au December 2017 – Issue 647

Down the drain A wine industry lawyer examines Treasury’s 18 million bottle spill TWE settled a $49 million class action after it poured 18 million bottles of wine down the drain. Mark Hamilton examines the case.

Recently, it was Treasury Wines Limited (TWE), makers of some of Australia’s leading brands, including Penfolds, settling a class action having poured 18 million bottles of wine literally down the drain. That is about one bottle of wine for every person of drinking age in Australia.

Following mediation in August 2017, Treasury Wine Estates settled the shareholder class action for AUS$49 million after it was accused of misleading the market over a $160m write down and the destruction of $35m worth of wine.

Presumably, Treasury did not want to supply its own market with old stock.

Surely, it could have found a way to make a charitable contribution in the location where the stock was stored in the US. The action, lodged by Maurice Blackburn and litigation funder IMF Bentham, began three years ago in the name of the shareholder Brian Jones.

Treasury settled the dispute on the same day as the trial was due to start, as reported by The Sydney Morning Herald.

The misleading the market and breach of continuous disclosure allegations referred to the $160 million write-down of its US operation four years ago, which also saw the group destroy AU$35 million (£21.4m) of “old and aged commercial stock” in the US as a reaction to declining sales in this market.

The lawsuit alleged that Treasury misled its investors by releasing unrealistic profit guidance in late 2012 that would have required a turnaround in its American business.

Treasury, it was alleged, was only able to “live up” to that guidance by oversupplying its American distributors which resulted in a surplus of wine.

Wine Lawyer Mark Hamilton

Grope Hamilton Lawyers

Presumably, Treasury did not want to supply its own market with old stock.

TWE had announced in July 2013 that it would destroy more than $35m of aged and excess stock in the US and offer major discounts after admitting it overestimated the amount of wine needed to supply its US market.

The company also took other measures to address the oversupply.

TWE said at the time that all the measures taken would cost $160m in 201213 and result in lower shipments to the US in fiscal 2014.

Disgruntled shareholders subsequently launched legal proceedings against TWE, claiming that TWE had breached its disclosure obligations.

Treasury’s liability was fully insured so that the pay-out will have no impact on its financial resources.

The settlement was subject to the approval of the Federal Court of Australia, which was subsequently given.

While interesting in a general stock market sense, the case has limited relevance to the Australian wine industry due to the absence of any other significant

wine corporation with publically traded shares.

This may change with the current upturn in the Australian wine sector.

One point of interest about these misdisclosure and non-disclosure cases is that there may be quite a limited category of shareholders who have suffered loss.

This category may be limited to shareholders who have bought or sold during quite a narrow period during which it can be demonstrated that they have suffered loss.

In the case of Treasury, the company, as a trend, was increasing profits and the share price ultimately rose after the market clarification.

Mark Hamilton is a leading Australian wine lawyer with substantial practical industry experience through Hamilton’s winery. He can be contacted on (08) 8231 0088 or 0412 842 359 or by email at mhamilton@gropehamiltonlawyers.com. au. Website: www.gropehamiltonlawyers. com.au

Accolade Wines Australia Limited, Aravina Estate, Australian Vintage Ltd, Barwick Wines, Beltunga, Bests Wines Great Western, Bremerton Wines, Brown Brothers Milawa Vineyard Pty Ltd, Campbells Wines, Casama Group Pty Ltd, Cellarmaster Group, Charles Melton Wines, Clover Hill Wines, CMV Farms, Coriole Vineyards, Delegats Wine Estate, Delegat’s Wine Estate Limited, DogRidge, Edgemill Group, Fanselow Bell, Five Star Wines, Fowles Wine, Fuse Wine Services Pty Ltd, Gemtree Vineyards, Glenlofty Wines, Harry Jones Wines, Henry’s Drive Vignerons Pty Ltd, Hentley Farm, Hope Estate, Hospitality Recruitment Solutions, Howard Park Wines, Hungerford Hill Wines, Inglewood Wines Pty Ltd, Innocent Bystander, Jack Rabbit Vineyard, Jim Barry Wines, KarriBindi, Kauri, Kingston Estate Wines Pty Ltd, Kirrihill Wines Pty Ltd, Krinklewood Biodynamic Vineyard, L’Atelier by, Aramis Vineyards, Leeuwin Estate, Make WInes Australia, McWilliam’s Wines Group, Memstar, Mondo Consulting, Moppity VIneyards, Moxon Oak, Nadalie australia, Nexthire, Oenotec Pty Ltd, Options Wine Merchants, Orlando Wines, Ozpak Pty Ltd, Patrick of Coonawarra, Plantagenet Wines, Portavin Integrated Wine Services, R&D VITICULTURAL SERVICES PTY LTD, Robert Oatley Vineyards, Rymill Coonawarra, Seville

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business & technology

Wine regions in California were left devastated by wildfires.

Up in smoke Will wildfires leave lasting economic scars on California’s vital wine country?

Liz Thach, professor of management and wine business, and Robert Eyler, professor of economics, both from Sonoma State University report on the level of damage that the wine industry may see after California fires.

N

ow that the wildfires that have swept through the vineyards, forests and towns of Northern California’s wine country since October 8 have been virtually contained, it’s time to assess the damage.

So far they have destroyed more than 8,400 structures in Napa, Sonoma, Mendocino, Lake and Solano counties and killed at least 42, making it the deadliest series of fires in California’s history.

The devastating scenes of burned-out neighbourhoods and wineries that have flashed across global television screens have prompted tourists to contact hotels, wineries and restaurants in the area to cancel reservations. Wine tourists who were in Napa and Sonoma immediately packed their bags and fled the smoky air as it filled with gray ash.

Initial reports indicate that more than two dozen wineries suffered damages, which means the region’s overall wine production, with more than 1,200 wineries, survived largely intact. Yet the 84 Grapegrower & Winemaker

overall economic impact could end up cutting a lot deeper, not only for the region but for the state and the nation.

So how long will the horrific images linger in the minds of tourists and keep them from returning to a region that depends on wine tourism as its economic backbone?

Napa and Sonoma: beyond the tasting rooms Wine tourism is a pillar of the economies in all five affected counties, employing tens of thousands of people.

But the sudden absence of visitors to the tasting rooms of the region’s wineries will leave economic scars well behind those walls.

That’s because each time tourists visit a Sonoma or Napa Valley winery to taste or purchase a few wines, they reserve rooms in local hotels, dine out in regional restaurants, hire tour operators or enjoy local attractions such as hiking, biking, golfing or relaxing in a spa. www.winetitles.com.au

In Napa and Sonoma counties, the heart of America’s wine industry with almost 1,000 wineries between them, this is especially the case, as is clear when one looks at the numbers.

In 2016 alone, Napa Valley attracted 3.5 million tourists who, on average, spent US$402 a day on lodging, food and entertainment, resulting in $1.9 billion in total revenue. For Sonoma, visitors spent an average of $389 a day, or a total of $1.93 billion, in 2016.

Together the two neighbouring counties employ more than 34,000 people in their tourism industries. At a time when both counties need additional funds to assist in rebuilding the infrastructure, any loss in tourism revenues will be painful.

From stem to stem While the affected counties will bear the brunt of any long-term pain, the effects will be felt beyond their rolling hills. It’s easy to see by following the grapes from the vine stems on which they are grown December 2017 – Issue 647

to the fine-stemmed glasses in which they are drunk.

After the grapes are grown and harvested, trucks ferry them to a winery facility for crushing and fermentation.

Next the wine is aged, bottled and then sold to distributors, retailers or end consumers.

Each of these steps is part of an extensive supply chain that involves wages, salaries, interest payments, taxation, rents and profits, all of which generate economic activity in the surrounding counties, the state of California and the country.

Bottles, advertising, consulting, corks, barrels, cardboard, stainless steel tanks, forklifts and all kinds of goods and services come from around the country. And all these wine industry workers, wherever they live, support their local economies with their wages.

For example, when a glass company in Arkansas gets an order for 100,000 new wine bottles, new workers may be hired and more revenues are made by the glass company. The employees and the employer now have a little extra money to spend in their local stores, and the town in Arkansas gets an economic boost that would not have existed if it hadn’t received the glass order.

Many economic studies, such as ones

by Frank Rimerman & Co. in St. Helena, California, an accounting firm that specializes in the wine industry, show how wide and deep the wine industry is, not just in Napa and Sonoma but throughout the state and in many other states.

Napa County has an economic impact in the county alone of $13 billion, according to a regional vintner association, and $50 billion nationally, supporting 46,000 and 303,000 jobs, respectively. Sonoma County’s local impact in 2012 was estimated at around $13.4 billion, supporting 54,297 jobs and $3.2 billion in wages.

Unfortunately, these effects work in reverse. When an industry contracts and reduces its orders along the supply chain, the links in that chain also contract.

For example, if there is a contraction of the wine industry due to inventory, grapes and rootstock – the part of the vine that lives underground – destroyed by fire, the reverberations are felt up the wine industry supply chain. Orders for barrels, bottles, tanks, forklifts and other equipment may fall, and the number of hired hands may decline, regionally and around the country.

Any weakness may lead to an increase in imports, which could further harm California wine. In short, even a minor reduction in wine sales can ripple throughout the system, potentially causing a negative impact for many others.

December 2017 – Issue 647

Vineyards in Sonoma, California

A closer look at the impact of the fires Thus far, the extent of the damage to the industry is unclear.

What we know so far: A local paper reported that fires damaged or destroyed the property of 27 wineries in the region.

Another source claims 47 of the Napa Valley Vintner trade group’s more than 500 members have reported direct property damage.

The fires have also exacerbated the region’s already severe affordable housing problem because so many homes were destroyed and 100,000 people have been displaced.

On the bright side, the vast majority of wineries and vineyards remain intact.

Furthermore, more than 90 percent of the 2017 harvest was already picked, crushed and in the process of fermenting when the fires struck. Though it may be a smaller production year, the quality should be as high as ever.

In fact, many regions of Napa and Sonoma remain pristine and untouched by the fires, such as most along the Russian River, Sonoma Coast and famous Highway 29 route in the Napa Valley.

Also, University of California at Davis research shows that grapevines are very resilient, so even though the leaves were covered in smoke for nearly two weeks, the smoke will not affect next year’s grape quality.

Support in a time of crisis An interesting phenomenon occurred during the height of the wildfire crisis.

Many former tourists and wine club members contacted the wineries to see if their employees, vineyards and wines were safe. www.winetitles.com.au

Now, as employees return to work in the wineries, vineyards, hotels, restaurants and other tourist agencies, they are reassuring their customers and encouraging them to return to the region.

They also offered options for people to donate money to support firefighters and those in need. So in a time of crisis, it appears that support works both ways, and that wine tourists and wineries can be joined in a relationship that is symbiotic and not just focused on the material.

For readers interested in supporting these wineries, both big and small, the best way is to plan a trip to Napa, Sonoma, Mendocino, Lake and Solano counties. Or just pop down to your local wine shop, buy a bottle from the region and share a toast of thanks that this great American wine region is still able to produce some of the most delicious wine in the world.

That’s what we’ll be doing.

This article was originally published by The Conversation (theconversation.com) on October 30, 2017.

Disclosure statement Robert Eyler is on the board of SommSelect, a wine curation company, and Redwood Credit Union, a $5 billion non-profit financial cooperative. He also provides economic impact analyses for both private firms and public entities to help guide public policy at the local and state level.

Liz Thach does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.

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sales & marketing

The importance of public tastings A big part of building a successful brand is solidifying a loyal following and regional recognition. With wine, taste is just as important as looks and Camellia Aebischer explores how to showcase both through public food and wine events.

F

or James Robson, proprietor at Ross Hill Wines in Orange, showing his wines to the public isn’t just about attracting a local market.

Robson said that they often have returning customers coming to taste the wines and re-familiarise, however participating in tasting events, especially in internationally recognised cities like Sydney, can be helpful for global reach.

“The benefits for Ross Hill being involved in events such as Taste Orange @ Barangaroo are completely about reaching new customers whether they live in Sydney, interstate or overseas,” said Robson.

Many local tourism or wine region governing bodies will organise said events and encourage winemakers to travel and pour the fruits of their labour.

Recently Tourism Orange has invested in a picturesque harbour-side event in Sydney, to bring recognition to the inland region which is fast becoming known for interesting new projects and alternative varieties.

Held at Sydney’s number one tourist attraction, there will likely be plenty of holiday makers popping in for a tasting and some Orange wine education.

The event, Taste Orange @ Barangaroo, is only one of many that Robson attends with his brand each year.

Philip Shaw pouring wines at the 2016 Taste Orange event.

86 Grapegrower & Winemaker

Stargazer Lawn at Barangaroo, by the Sydney Harbour, where Taste Orange held their annual event.

“Ross Hill attend four to five major events in Sydney and would also organise at least 15 Dinners as well.

“We do this to sell wine, get a broader base of customers and educate people about the Orange Wine region.”

Robson recognises the benefits that public events like these have to his winery’s brand, but warns that these endeavours are only successful with persistence.

“Make sure you are in it for the long term, there is no point just doing one event occasionally. It’s about consistency and exposure,” he said.

“Taste Orange @ Barangaroo gives Sydneysiders a taste of what’s on offer in Orange to tempt them to take the scenic 3.5 hour trip over the Blue Mountains and experience the region for themselves,” said Rhonda Sear, chief executive of Brand Orange.

With the Export and Regional Wine Support Package getting in to full swing, Australian wine is poised to solidify its brand in international markets. Sounds like a pretty good time to sign up for some public tastings.

Public tastings can help solidify your brand in a local and international market www.winetitles.com.au

December 2017 – Issue 647

Labelling & Packaging

The year that was New label releases from 2017

The Grapegrower & Winemaker inbox receives plenty of interesting emails on label redesigns and new releases. Camellia Aebischer put together a compilation of highlights from 2017, for our last issue of the year.

T

here’s no doubt that a focus to lift Australian brands toward a more premium market is happening nationwide.

Whether it’s to push export markets or solidify a reputation domestically, it seems like every wine this year was released in the 20 something dollar price range.

Toward this more premium price point we see extra room for thoughtful packaging and design, and a shift toward cleaner labels, with sound narrative demonstrated in the design.

Deakin Estate Inspired by the mighty Murray River, Deakin Estate have released a new label series taking inspiration from the livegiving water source.

The Murray River stretches for over 2500 kilometres and waters the vines that grow Deakin Estate’s range. Deakin Estate’s viticulturist Craig Thornton is highly regarded for his meticulous

irrigation trials in conjunction with research bodies such as the CSIRO. “My approach is to create a balanced vine canopy. Irrigation is our main tool in achieving this, as it is something we can manage each year to complement our warm, dry climate. We create the right vine architecture to manage cropping levels, while capturing the best possible

flavours,” said Thornton.

The ‘River to Vine’ labels were designed by Melbourne’s Beetle Creative and are presented on Lean + Green lightweight bottles, which adhere to Deakin’s environmentally friendly approach.

McWilliams Inspired by the Hilltops region of New South Wales, McWilliams have released a new McW range, with a premium focus.

The gold foil design illustrates the altitude which is specified for each wine on the label, and in the name.

“The McW 480 and 660 Reserve ranges personify everything we love about cool climate wine. Pure and elegant, yet intense wines; with great natural balance making them perfect for so many occasions and a wonderful December 2017 – Issue 647

www.winetitles.com.au

introduction to the character and quality that come from these exciting regions,” said winemaker Jim Chatto.

The McW 480 and 660 Reserve wines are each named after the respective altitude that the grapes are ripened at. In the 480 range there is a Sauvignon Blanc, Pinot Grigio and Shiraz, and the 660 reserve hosts a Chardonnay, Pinot Noir, Cabernet Sauvignon and two Shiraz’s.

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sales & marketing

De Bortoli Just in time for summer, De Bortoli have released a new-look premium cask range, inspired by the wines of France.

“Travel through the south of France and you’ll often see wine being poured into a carafe out of a bag-in-box,” said De Bortoli in a written statement.

The brand has recently refreshed their 2 litre cask range of wines with a contemporary look and the promise of bottle quality, with the convenience and freshness of bag-in-box.

The clean and simple design is aimed at raising the bar for bag-in-box wine,

which has suffered a bad reputation in Australia due to alcohol taxation laws. The practical packaging is aimed at picnics, camping and summer BBQ’s.

Natasha Mooney In 1867 Mr John ‘Walter’ Mooney, along with his stockman and local butcher, was charged with stealing the neighbour’s cow and slaughtering it with a mob of his own.

Mooney grew up in the South Australian town of Melrose, and was an early settler, surveyor and poundkeeper.

Upon his death 50 years later, Mooney was essentially excommunicated and disallowed a Catholic burial. This slight from the church set the tone for the Mooney family religious persuasions.

In honour of Walter, the damned

88 Grapegrower & Winemaker

cow and a stolen religion, winemaker Natasha Mooney launched her new range, The Thief.

The wines were made using Shiraz grapes from Mooney’s own vineyard, as well as Grenache and Mataro from her neighbours block.

“It’s a great collaboration with our neighbour,” commented Natasha.

“Something we believe firmly in, even if the constabulary of old didn’t.”

The range compliments Mooney’s current label, La Bise.

www.winetitles.com.au

Patritti Winery South Australian winery, Patritti Winery, have launched a new label series marking their entry in to the contemporary domestic market.

The design was inspired by Patritti’s founder, Giovanni Patritti, as well as the brand’s 91 years of history in Australian wine. The clean labels feature copies of old photographs throughout Patritti’s history, overlayed with the label’s name in a bold, simple text.

The new batch of labels, known as the ‘Merchant Series’ is available in six var iet ies; a Pinot Grigio, Sauvignon Blanc, C h a rdon n ay, GSM, Shiraz and Cabernet Sauvignon.

Patritti stated that their premium wines, bottled under screwcap with bold label design and an attractive price point are sure to interest a variety of consumers.

December 2017 – Issue 647

Penfolds In October, Penfolds shook up the ultra-premium sector with the introduction of their first ever Grange blend. The wine is titled the g3, and combines vintages from 2008, 2012 and 2014 – the best three years for Grange.

The wine was released in a new look bottle with all of the fittings of a premium wine, and a premium price tag to match ($3000).

Each bottle is hand dipped in red wax, labelled with a batch number, and finished with an embossed crest and name.

The design is clean and simple and doesn’t sport too many extra embellishments. After all, if you’re picking up a $3000 bottle of wine, it’s likely you will know exactly what’s in it without having to read the label first.

Samuel’s Gorge Illustrated by artist, Carmine Bellucci, ‘The Piñata People’ was a collaborative branding package produced by Cornershop Design and The Illustration Room for Samuel’s Gorge winery.

In September, the designs won two Finalist gongs in the Packaging and Design Crafts categories at the 2017 Australian Graphic Design Association Awards. Illustrating the design of the packaging to the wine’s taste and style is in part what makes this label so appealing. The Samuel’s Gorge website reads in its description of the 2016 Piñata People Gamay: The Piñata People Gamay is all about the merriment of spring and the celebration of our endless summers.

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sales & marketing

Clean and bold Mitolo unveils its brand new cellar door and restaurant Building a cellar door in the heart of McLaren Vale was worth the 18-year wait for Mitolo Wines.

Camellia Aebischer reports with photography by Jonathan van der Knaap.

P

remium wine label Mitolo has been operating since 1999 but has never had a formal cellar door. In late October the brand new space, nestled in the vineyards of McLaren Vale’s McMurtrie Road, welcomed its first patrons.

The space has been designed with a clean, sharp look; “nothing prissy,” said owner, Frank Mitolo.

Shipping containers, polished wood and plenty of glass solidifies the brand’s premium mark.

The open plan space has spaces subtly sectioned off using shipping containers for the private tasting room, kitchen, and bathroom amenities. It’s the first structure of its kind in McLaren Vale to make use of shipping containers in its architecture.

The structure is the creation of local architect firm Tectvs, its director Francesco Bonato and interior designer Dina Giannone. The design was inspired by the classic Italian Sagra – a popular

90 Grapegrower & Winemaker

pop-up festival organised to show off local food and drink.

The landscaped exterior features fresh produce for use in the restaurant and was designed by South Australian firm, Oxigen.

“I wanted this space to represent the brand and its people,” said Mitolo. “It needed to be unique and special.”

Though pleased with the design, Mitolo is clear about it complimenting the wines, and not the other way around. “It’s not about the building, it’s all about the wines,” he said.

“Terroir really defines our wines, and enables us to produce wines that are unique and expressive of place. And each wine comes with its own distinct personality and story.”

Though the winery boasts some spectacular vineyard views, the grapes surrounding the property aren’t owned by Mitolo, but belong to Wirra Wirra.

Mitolo’s wines are grown further www.winetitles.com.au

December 2017 – Issue 647

toward the coast – a little far from the main tourist drive in McLaren Vale. This distance was the reason the brand has focused on tasting events and exports to build their presence over the past 18 years.

While tasting wines at Mitolo’s new permanent home, guests can enjoy a taste of the formal restaurant, Bocca di Luppo, with the wines.

Bocca di Luppo translates to “mouth of the wolf”, which is an Italian idiom used in a similar fashion to “break a leg”, and ties in with the playful Italian focus of the Mitolo brand.

The build took over three years to complete and the cost totalled over $3 million. A government grant of $557,000 was contributed to aid in the creation of 21 full-time and casual ongoing jobs for the region.

The restaurant seats up to 80 people, and a new private function area that caters for up to 200, called Mitolo Arbor, will be open by the end of 2017.

December 2017 – Issue 647

www.winetitles.com.au

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winery profile

Australia’s most sustainable winery Carbon neutral, biodynamic, dry-grown and 99 point (Halliday-rated) Cabernet. One winery proves it’s possible to have it all.

D

id you know that you can’t recycle most takeaway coffee cups? You would if you watched the ABC’s War on Waste documentary earlier this year.

The documentary was so impactful (reaching 2.6 million viewers) that it was awarded the top place in the 29th Banksia Sustainability Awards in November.

Right alongside the ABC and other major national players, Margaret River winery, Cullen Wines, was awarded the Banksia Food for Sustainable Thought Award.

“For us care of the earth and the environment is of paramount importance,” said Vanya Cullen, chief winemaker and managing director. “The earth gives us the gift of our wines and produce and it is our responsibility to look after it for now and for future generations.”

At Cullen Wines the estate vineyard has been dry-grown since planting in 1971.

The winery is run off 100% renewable energy, like solar and wind power, and they are also a signatory of the Australian Packaging Covenant who work with organisations to facilitate recycling and reduce packaging.

The entire Cullen estate, including the Cullen and Mangan Vineyards, the winery, restaurant and kitchen garden has been voluntarily 100% carbon neutral since 2006, with carbon offsets concentrating on local projects, including the Yarra Yarra Biodiversity Corridor.

Their winegrowing philosophies concentrate on animals, plants and the planet, so the winery, vineyards and kitchen garden are also certified as A grade biodynamic.

“Our pillars of ‘quality, integrity and sustainability’ are more than just words, they are how we choose to approach our business and our way of life,” said Cullen.

Cullen Wines aren’t the only ones who have sustainability in mind, and it’s not going unnoticed by the Banksia Awards.

“After 29 years of rewarding excellence in sustainability, it is becoming clear that more and more organisations and individuals simply ‘get it’, and are implementing sustainability into their 92 Grapegrower & Winemaker

Cullen Wines restaurant garden is grown biodynamically

Beans!

Bees help keep balance in the vineyard

processes themselves,” said Banksia’s CEO Graz van Egmond.

“It’s also very pleasing to see how many entries were aware of the Sustainable Development Goals that Australia has signed up to, and that they are already mapping progress against these goals, integrating them into their strategy and operational plans. It won’t be long when this activity will be mainstream across business, government and social society.” www.winetitles.com.au

For those interested in taking a step toward sustainability, the Australian Packaging Covenant is a great place to start.

To qualify as a member, companies are required to maintain an annual report and action plan. You can see the report and plan for Cullen Wines on their website under ‘Recycling’ in the ‘Our Philosophy’ tab.

December 2017 – Issue 647

calendar Australia & New Zealand

looking back

December 9 Sandalford Swan Valley Vine Runner Half Marathon, Sandalford Estate, Swan Valley, WA, www.allbarnone.com 10 50th Anniversary Community Wine Fair, Pioneer Park, Cowaramup, WA, www.margaretriver.wine

28-3 January 2018 The Taste of Tasmania, Princes Wharf, Shed No 1, Sullivan's Cove, Hobart, TAS, www.thetasteoftasmania.com.au

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.

December 1987

January 11 Coonawarra Vignerons Cup, Penola Racecourse, Penola, SA, www.coonawarra.org

18 The South Coast Wine Show, Mollymook, Ulladulla, NSW, www. southcoastwineshow.blogspot.com

13 Cape Jaffa Seafood & Wine Fest, King Drive, Cape Jaffa, SA, www.capejaffafest.com

19-21 Gold Coast Food & Wine Expo, Gold Coast Convention & Exhibition Centre, Gold Coast, QLD, www.foodandwineexpo.com.au

15-18 Tasmanian Wine Show, Hobart, TAS, www.taswineshow.org

Wolf Blass acquires Quelltaler The directors of Remy Martin Australia Pty Ltd., the holding company of Quelltaler Wines and the directors of Wolf Blass Wines International have announced an agreement whereby Wolf Blass Wines Limited has purchased the Quelltaler Estate at Watervale, Clare Valley.

Wolf Blass said that the acquisition of Quelltaler confirmed his company’s commitment to the Clare Valley.

Vineyard development of the existing land available will be considered immediately.

International December

December 1997

1-2 Vinumrarum.ch - The Wine Fair, Bernexpo Congress Centre, Bern, Switzerland, www.vinumrarum.ch

Pat Williams retires from the AWRI Dr. Patrick Wiliams, a researcher with the Australian Wien Research Institute since 1974, has retired.

January 16-18 SIVAL, Angers, France, www.sivalangers.com

The best place to sell your wine industry products and services www.winetitlesclassifieds.com.au is simple to navigate with specific categories that make posting and searching a breeze

Bas ic listi n 100 gs are %F REE

Williams’s research into grape and wine flavour, phenolic substances and wine stability has earned him many awards over the years. Most recently he was awarded the Italan Corrado Canterelli prize for his outstanding contribution in the field of wine knowledge and science, with his research in to grape flavour compounds.

December 2007

Aussie market plan ‘stale’ – UK expert Leading UK wine marketer, Mike Paul, says Australia’s United Kingdom wine market is overdue for a review.

Delivering the Wine Press Club of NSW fifth Annual Lecture in October, Paul issued a wake-up call for Australian wine producers. “Australia needs to become a bit more edgy, it needs an injection of personality, of irrationality,” he said.

“Mike is right in saying that Australia has left an incredible legacy in the UK but that we need to re-think our proposition if we’re going to rescue declining sales,” said NSW Wine Press Club president Darren Jahn.

BUY • SELL • NEW • USED

December 2017 – Issue 647

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Grapegrower & Winemaker

93

Marketplace

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