62 Yamaha Motor to start new precision AgTech company
65 ‘Batty’ biodiversity proves crucial for endangered critters
66 FEATURE Workplace health & safety: A proactive approach to risk management
70 Boost for resources in battle against Botrytis
72 Tasmania establishes research hub to prepare for predicted production boom
WINEMAKING
77 FEATURE What’s hot in refrigeration?
80 Spanish winery discovers breakthrough in carbon capture
82 Racking: application of inerting gases to prevent the incorporation of oxygen into wine
92 Young Gun: Mercedes Paynter
BUSINESS & TECHNOLOGY
98 TWE launches inaugural AustraliaChina winemaker immersion program
100 Margaret River winery signs on to lightweight glass commitment
SALES & MARKETING
101 FEATURE A brand new day: Reinvigorating sales through brand renewal and collaborative partnerships
Cover: The April issue of Grapegrower & Winemaker includes the annual Top 20 wine companies special feature, incorporating the best of NZ. On the cover is John Casella, managing director at Casella Family Brands, one of Australia’s largest wine companies.
Rebalancing the Industry
Australian wine: A rebalancing act
The past year for the Australian wine industry has been marked by the three ‘r’s: recovery, resilience and recalibration. From the long-awaited removal of China’s tariffs to the complex dynamics of a shifting global market landscape, the sector has faced an intricate tapestry of challenges and opportunities. As always, the ingenuity and adaptability of Australian winemakers have played a central role in navigating these factors.
When China removed its crippling tariffs on Australian wine in March 2024, it ended nearly four years of strained trade relations that had profoundly impacted the industry. Introduced in late 2020 amidst escalating geopolitical tensions, the tariffs—reaching rates as high as 218%—effectively shut Australian wine out of one of its most lucrative export markets, slashing the annual value of exports to China from over $1 billion to a tiny fraction of that figure.
The reinstatement of access to the Chinese market was celebrated as a victory by industry stakeholders.
Treasury Wine Estates CEO Tim Ford described the moment as the beginning of a new chapter for Australian wine, emphasising the symbolic and economic importance of re-entering China’s vast market. Within nine months of the tariff removal, exports to China surged to 83 million litres, valued at $902 million, with red wine—long a favourite of Chinese consumers—accounting for an overwhelming 93% of these exports.
Despite these gains, the industry approached its renewed relationship with China with a sense of caution. Reflecting on the volatility of the past decade, Australian Grape & Wine CEO Lee McLean noted, “We look forward to seeing Australian wines back on Chinese dining tables and rejuvenating our relationship with customers and business partners in that market. We will also, however, be maintaining our focus on diversifying our export footprint and growing demand here
We look forward to seeing Australian wines back on Chinese dining tables and rejuvenating our relationship with customers and business partners in that market. We will also, however, be maintaining our focus on diversifying our export footprint and growing demand here in Australia as well..
Lee McLean
in Australia as well.” This sentiment underscored the critical lesson of not placing all eggs in one basket, especially given the geopolitical uncertainties that continue to loom.
Mixed fortunes across global markets
While the resurgence of Chinese demand provided a much-needed boost, other export markets presented a more complex picture. Exports to Southeast Asia, which had grown in importance during the China trade hiatus, experienced a contraction as distributors refocused their attention on the re-opened Chinese market. Similarly, exports to the United States declined marginally, reflecting broader global challenges, including shifting consumer preferences and rising costs of living that tempered discretionary spending. And all that was before the threat of tariffs on imported wine products from a stringent new administration in DC.
Europe, however, offered a glimmer of hope. Australian sparkling wine and alternative varietals such as Fiano, Vermentino, and Tempranillo found a growing audience among European wine enthusiasts seeking fresh and sustainable options. The growth in these niche categories highlighted the importance of innovation and differentiation in gaining traction in established markets.
Organic, NoLo and emerging market trends
Domestically, the Australian wine market displayed resilience amid
Image courtesy of Riverland Wine
AGW CEO Lee McLean
Australia's largest wine companies
Yamaha Motor to start new precision AgTech company
Yamaha Motor has announced it will acquire New Zealand-based agricultural automation company Robotics Plus, to form the foundation for a new company: Yamaha Agriculture.
The newly established Yamaha Agriculture is set to focus on delivering autonomous equipment and AI-powered digital solutions in order to help growers in the specialty crop market become more “sustainable, profitable and resilient” in the face of scarcer resources and climate change.
New Zealand’s Robotics Plus specialises in developing automation solutions for agriculture, combining expertise in robotics, automation, sensing, and data analytics. Its latest development, Prospr,
is an autonomous, multi-purpose hybrid vehicle designed to perform a range of vineyard and orchard tasks. Built to tackle labour shortages and enhance efficiency, precision, sustainability and safety, Prospr is capable of multiple activities including spraying and weed control, with additional attachments such as mowing in development.
Since 2017, Yamaha Motor has supported Robotics Plus with strategic investment to drive development of agricultural automation technologies and to expand its
presence in the AgTech sector. Following the acquisition of Robotics Plus, the company will continue to operate its core business at its headquarters in Tauranga, retaining skilled jobs and IP development in New Zealand, while benefiting from the support of Yamaha Agriculture, to grow globally.
“Robotics Plus was founded on a vision to develop state-of-the-art robotic technology to solve some of the global agriculture industry’s biggest challenges, including labour, productivity and
Robotics Plus’s latest commercial innovation is Prospr, an autonomous, multi-use hybrid vehicle designed to carry out various vineyard and orchard crop tasks. Image courtesy Robotics Plus
What’s hot in refrigeration? Winery
of the future
With more than four decades of experience in the field of engineering, Ian Jeffery continues his ongoing series discussing the adoption of innovative technology in wineries. Here, he looks at what’s new and most efficient for refrigeration systems.
In a 2017 investigation for the NSW Government, Minus40 Consulting Engineers concluded that:
• Partly optimised winery refrigeration plant – “applicable to most wineries” – had total potential energy savings of 18 per cent.
• Un-optimised, energy-inefficient winery refrigeration plant –applicable to “a significant number of wineries” – had total potential energy savings of 48%.
Assuming that 40% of winery operating costs go toward covering electrical energy, with between 50%-70% consumed specifically by winery refrigeration, this is a huge unnecessary cost and a huge ESG challenge.
Direct and indirect cooling
Thirty years ago, an earlier generation generation of winemakers established
direct oil cooling as the standard for winery screw compressors. This was during a time when Australian coal-fired power stations produced cheap electrical power and greenhouse gas, and global warming was not an issue (and direct cooling is a simpler and cheaper design).
Refrigeration screw compressors generate a lot of heat during their operation. The result of this is very hot bearing lubricating oil and rotor/stator sealing oil. Direct cooling mixes the hot oil and refrigerant together within the compressor. Indirect cooling uses a small oil pump or thermosiphon to delver the hot oil to a water- or air-cooled condenser.
In the publication ‘I am your industrial refrigeration guide’, by Minus40 Consulting, Dr Michael Bellstedt noted that, “Direct liquid injection is generally an effective, low-cost and low
● Modern winery refrigeration systems can account for up to 70% of a winery’s total electricity consumption.
● Innovations such as variable speed compressors and advanced control systems can significantly reduce energy usage.
● Adjusting brine temperatures can optimise cooling efficiency. Warmer brine temperatures (around +4°C) can be used for red wine fermentation, reducing energy consumption without compromising quality.
● Cooler nighttime temperatures can reduce energy costs for refrigeration. Utilising this method leverages the natural drop in ambient temperature to assist in cooling processes.
● Incorporating external heat exchangers in the cooling system can enhance heat transfer efficiency. This innovation helps maintain optimal fermentation temperatures and improves overall system performance.
● Proper insulation of fermentation and storage tanks is crucial. Advanced insulation materials can minimise heat gain, reducing the load on refrigeration systems and improving energy efficiency.
● Integrating smart control systems with real-time monitoring and predictive analytics can optimise refrigeration operations. These systems adjust cooling parameters based on fermentation activity and ambient conditions.
● Some wineries are incorporating renewable energy sources, such as solar panels, to power their refrigeration systems. This approach not only reduces carbon footprint but also lowers operational costs.
Winery Equipment
TWE launches inaugural AustraliaChina winemaker immersion program
The official ceremony of the inaugural Australia-China Winemaker Immersion Program was held recently at the Shanghai office of Treasury Wine Estates (TWE).
The Australia-China Winemaker Immersion Program’s four successful Chinese participants have travelled to South Australia to spend four weeks gaining hands-on experience in local viticultural practices, winemaking operations, sustainability projects, along with a range of academic and industry activities – as well as visiting some of the state’s iconic producing areas and wineries.
The program is designed to foster deeper engagement between the Chinese and Australian wine industries, building on the recently strengthened diplomatic and economic relationship between the two nations. The Chinese wine professionals were given a unique opportunity to experience the world-renowned Australian wine industry, explore innovative production methods, and engage directly with TWE’s production teams during the vintage period in South
This program cements our commitment to the long-term future and success of the Australian and Chinese wine industries – we have much to learn from each other and we’re delighted to be playing a role in fostering knowledge exchange and crosscultural collaboration.
Tom King
Australia’s vineyards in the Barossa Valley, Magill and McLaren Vale regions.
The initiative was pioneered by the Australian and Chinese wine industry associations – Australian Grape & Wine and the China Alcoholic Drinks Association – supported by government, industry and academic institutions across both countries including the South Australian Department of State Development and Primary Industries and Regions South Australia, TWE and the Wines & Spirits division of Chinese agricultural and food company COFCO. COFCO Wine & Spirits chairman Gao Feng said the initiative would promote a “stronger and more resilient wine industry in both markets”.
“The launch of this program through our government’s investment into the China Re-engagement Support Program, underscores our commitment to
Participants of the Australia-China Winemaker Immersion Program at Treasury Wine Estates office in Shanghai
