Grape Grower & Winemaker September 2026 by Provincial Press Group

SEPTEMBER 2026

I N C O R P O R AT I N G T H E W I N E & V I T I C U LT U R E J O U R N A L

Catching your Brett TIMELY DETECTION AND INTERVENTION

NEXT-GEN COOLING Turning down energy costs Region by Region

What climate change means for varieties 2026 ANNUAL THEME: CHARTING THE FUTURE | ISSUE THEME: WINE EXPORTS

contents September 2026 - ISSUE 752

THE AUSTRALIAN & NEW ZEALAND GRAPEGROWER & WINEMAKER

SEPTEMBER 2026

I N C O R P O R AT I N G T H E W I N E & V I T I C U LT U R E J O U R N A L

Catching your Brett SEPTEMBER

TIMELY DETECTION AND INTERVENTION

NEXT-GEN COOLING Turning down energy costs 2026

Region by Region

What climate change means for varieties

2026 ANNUAL THEME: CHARTING THE FUTURE | ISSUE THEME: WINE EXPORTS

Cover: Michael Fragos, new CEO and chief winemaker at Haselgrove winery in the McLaren Vale.

REGULARS 6

What’s online

International briefs

88 88

In this issue

Ask the AWRI

Producer Profile: Emma Norbiato Looking Back Calendar

NEWS 7 8 9 10

BUSINESS & TECHNOLOGY

Australian Grape & Wine CEO Lee McLean to leave organisation AWRI managing director Dr Mark Krstic to step down after seven years of leadership

“The wines are just getting better” in the Hunter Valley

SA govt moves to strengthen state’s wine industry amid global challenges

GRAPEGROWING

Soil health and regenerative viticulture: A Granite Belt case study Going beyond ‘Australia will get hotter’ – Understanding how climate change will impact your wine region and grape varieties Vineyard management at your fingertips – The new app designed ‘by industry for industry’

Michael Fragos joins Haselgrove following Chapel Hill departure

Scholars for the 24th Len Evans Tutorial announced An air of optimism at Wine Eng 2026 ‘Real solutions, real proof’ – Wine Industry Impact Summit

SALES & MARKETING 74

75 80 82

Turning market insights into growth – Global Market Update 2026

ANALYSIS: Where China came from – and why it turned up in the first place Clare Valley to launch The Australian Riesling Challenge Best’s Great Western invites public to share wine memories for 160th anniversary

WINEMAKING

48 53 56 61

September 2026 – Issue 752

Brettanomyces – FAQ and management in real time The cool factor – Refrigeration technology drives winery efficiency Pulse cooling: a pathway to lower winery electricity costs BEHIND THE TOP DROPS – 2023 Anim Negra Bianco www.winetitles.com.au

64 Grapegrower & Winemaker

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September 2026 – Issue 752

Hans Mick Editor

elcome to the September issue of Grapegrower & Winemaker!

There has been a fair bit of change at the top of the Australian wine industry in recent weeks, with the news that Australian Grape & Wine CEO Lee McLean will leave the organisation at the end of September, followed shortly afterwards by the announcement that AWRI managing director Dr Mark Krstic will step down at the end of the year. Both are significant departures from two important industry organisations, and they come at a time when the sector continues to grapple with considerable uncertainty and change. After several challenging years, there are plenty of questions about where Australian wine goes from here, and these leadership moves provide another reminder that the industry is in a period of transition. At the time of writing, successors for both roles are yet to be announced. But uncertainty doesn’t necessarily mean inactivity. Quite the opposite, in fact. There is plenty happening across the sector, with people looking for practical ways to adapt, improve efficiency, respond to changing conditions and find new opportunities. In the vineyard, we look at how a focus on soil health and regenerative practices has become central to the successful approach taken by one producer on Queensland’s Granite Belt (page 12). More broadly, we also examine in some depth what climate change could mean for Australia’s major winegrowing regions and the varieties grown there (page 19), while a new vineyard management app aims to bring everything from field observations and spray jobs to machinery and maintenance into one place (page 34). And as the new growing season gets underway, AWRI viticulturist Spiro Papadopoulos looks at why catching powdery mildew early is so important (page 44). In winemaking, we tackle the perennial headache of Brettanomyces, with a practical guide to identifying, monitoring

and managing the spoilage yeast before it becomes a costly problem (page 48). We also look at the continuing evolution of winery refrigeration, including cloud-connected and solarpowered systems (page 53), while engineering consultant Ian Jeffery examines pulse cooling and its potential to reduce fermentation energy demand (page 56). We also head to Tasmania for this month’s Behind the Top Drops, where journalist Kyra Trussell talks to Max Marriott of Anim Wines about the experimental 2023 Anim Negra Bianco, a smallproduction Pinot Noir and Pinot Blanc blend that has picked up some serious attention (page 61). We also include our coverage of Wine Eng 2026, held last month in the Barossa, where there was a welcome sense of optimism around the role of technology and innovation in addressing some of the industry’s ongoing pressures (page 68). We also cover WISA’s inaugural Wine Industry Impact Summit, which brought producers, suppliers and researchers together to share practical examples of innovation in action (page 73). Looking at export markets, Wine Australia’s Global Market Update in August considered changing consumer behaviour, drinking occasions and opportunities for growth in international markets (page 74). Meantime, Edward Cavanagh continues his look at the structural and policy issues affecting the Australian wine sector, this time exploring the development of the China market and what it can tell us about the industry’s experience there. His two-part feature begins in this issue by looking at how and why the relationship developed in the first place, and what lessons might be drawn from its subsequent rise and fall (page 75). We also head to the Clare Valley, where plans are underway for a new national Australian Riesling Challenge, building on the region’s long association with the variety (page 80). There’s plenty more inside. Enjoy the read!

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what’s ONLINE Green shoots offshore for NZ wine exports Recent headlines about New Zealand wine have been dominated by oversupply, reduced caps and vineyard removals. While few are downplaying the challenges, wineries say they are also encouraging signs emerging offshore, where brands continue to attract new customers and gain ground in key markets. For winemakers, sales teams and business owners returning from overseas, the issue is not a lack of demand for New Zealand wine. Rather, several large harvests in quick succession have left supply ahead of demand. On a recent sales trip to Italy, part of a whirlwind tour of nine countries in eight weeks, Lawson’s Dry Hills Marketing Manager Belinda Jackson says she was continually blown away by people’s response upon tasting New Zealand wine for the first time. Source: New Zealand Winegrower

TWE posts $1.1 billion full-year loss Treasury Wine Estates posted financial results to the ASX in mid-August, days after a $558m writedown on its US business due to chronic oversupply on the global wine market. The latter results revealed a 13% drop in net sales revenue to $2.56b, submerged by reduced shipments across all Treasury divisions. The $1.08b loss comes 12 months after a $436.9m profit. Wealth Within analyst Filip Tortevski said a jump in Treasury’s share price after the results were released reflected “management finally making the tough calls”. “TWE initially sold off … but buyers quickly stepped in, pushing the stock back into positive territory and, importantly, above where it was trading after [the earlier] announcement of its major US reset,” Tortevski said. Source: News.com.au

NZ’s Elephant Hill winery to be sold A buyer is being sought for Elephant Hill in Hawke’s Bay, including the estate’s winery, cellar door, restaurant, vineyards, business assets, intellectual property and wine inventory. The estate was made available last month either as a going concern or may be sold off as individual assets, according to investment company Colliers, which is managing the sale. The property listing states that the sale provides “exceptional flexibility for purchasers seeking exposure to one or more segments of the

wine, tourism, hospitality, or property sectors”. No price guidance is being given for the assets, with interested parties encouraged to submit their best offers, suggesting that the owners may be looking to complete the sale quickly. Source: The Drinks Business

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In this issue “Sustainability will not simply be a marketing concept, it will be essential to vineyard longevity and wine quality. The growers and producers who are willing to evolve, experiment and embrace regional and varietal diversity are likely to be best placed for the future Australian wine landscape.” Aaron Mercer, page 19 “Pulse cooling has the potential to reduce fermentation electrical energy demand by 30–50%, representing a possible 15–25% reduction in total vintage electricity demand. My assessment is that pulse cooling is likely to be relatively simple, reasonably quick and easy to install, not overly expensive, capable of significantly reducing electricity costs and capable of providing a very good return on investment.” Ian Jeffery, page 56 “Out of nowhere, China turned up in Australia. But nobody important troubled themselves to ask why. And before long Australia bridled the entire wine industry onto the dragon. As it had done several times before, the wine industry placed all of its bets upon an export market, and then expected trustingly that the windfalls would just last forever.” Edward Cavanagh, page 75 “In Australia, we have true creative freedom to produce wines that reflect the season, region and individual brand. We are not bound by prescriptive style regulations, which gives winemakers the freedom to evolve and innovate. This flexibility allows us to create outstanding wines that showcase varietal integrity, regional character and pure fruit expression. It’s a real strength of the Australian wine industry and gives us the opportunity to continually explore what’s possible.” Emma Norbiato, page 84

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September 2026 – Issue 752

news Australian Grape & Wine CEO Lee McLean to leave organisation Australian Grape & Wine’s (AGW) CEO Lee McLean announced in late August that he will leave the organisation at the end of this month. McLean’s resignation comes after eight years with AGW, including four years as CEO. “Serving Australia’s grapegrowers and winemakers has been a great privilege,” he said. “I’ve given this role everything I have, and I know it’s the right time to step away and allow space for fresh thinking and leadership.” The AGW board and chair Helen Strachan thanked McLean for his leadership. “Lee has led AGW during the most tumultuous period Australia’s wine industry has faced in generations,” Strachan said. “I thank him for his service to our industry and wish him well for the future. Lee has been a steady, trusted and respected leader. He has invested in relationships across our industry, strengthened industry cohesion and built constructive partnerships with government. “His advocacy has ensured AGW remains a credible and influential voice through

unprecedented challenges and his work has delivered meaningful outcomes for the people and communities who make up our industry.” At the time of McLean’s resignation, the board indicated it would work to settle on interim arrangements, with the process of appointing a new CEO to commence shortly thereafter. “I am eternally grateful for the support of my wonderful team, past and present, who have worked so hard for the industry during my time as CEO,” said McLean. “I would also like to thank the AGW board, our committees and the chairs

I have served during my time at the Winemakers’ Federation of Australia, and then AGW. “But most of all, I want to thank Australian Grape & Wine’s members, and all the people I’ve been able to work with and learn from. “While I know conditions are very difficult for many in our industry, the reality is we are today making wines that are better than they have ever been. “I look forward to championing Australian wine at every opportunity in the future.”

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news AWRI managing director Dr Mark Krstic to step down after seven years of leadership The Australian Wine Research Institute (AWRI) announced on 24 August that Dr Mark Krstic will step down as managing director at the end of 2026, following seven years of leadership and a total of 15 years of service to the AWRI.

the AWRI executive team to enable a smooth leadership transition. Since becoming managing director in December 2019, the AWRI said Dr Krstic has been a strong advocate for innovation and applied science, with a consistent focus on ensuring research outcomes translate into real-world benefits for the sector. His contribution was recognised in 2020, when he was named ASVO Viticulturist of the Year.

The AWRI board said it acknowledges Dr Krstic’s significant contribution to the organisation, its people and the wider industry. The board thanked him “for his dedicated leadership of the AWRI and his commitment to stakeholders, partners and the sector”.

In his position, Dr Krstic successfully launched Affinity Labs, AWRI’s feefor-service commercial testing lab, and established a CRC-P focused on No and Low (NoLo) alcohol wine production.

“I have loved leading such a talented team of dedicated and passionate professionals who are deeply committed to advancing Australian wine through trusted, worldclass science and practical industry solutions,” said Dr Krstic. “The AWRI is in a strong position, with an exceptional team, deep industry relationships and a clear purpose. I leave the organisation with enormous pride in what has been achieved and with every confidence that the organisation will continue to play a vital role in supporting the future of the Australian grape and wine sector,” he said. Professor Kiaran Kirk, chair of the AWRI board, said Dr Krstic has led the AWRI with “great distinction” and steered the organisation “through a period of unprecedented challenge and change”.

“On behalf of the board, I want to thank Mark for his leadership, his steadfast commitment, and his tireless advocacy for the sector throughout his time at the AWRI,” said Kirk. At the time of the announcement, the board said it would be starting a search for the AWRI’s next managing director and will work closely with Dr Krstic and

The AWRI said he led efforts to secure its core strategic partnership with Wine Australia and Adelaide University, oversaw the successful delivery of the 2022 and 2025 Australian Wine Industry Technical Conferences, and strengthened important ties with international scientific and commercial wine testing laboratories, “keeping Australian wine science at the forefront of global conversations”. Dr Krstic has also played a longstanding role in smoke taint research and emergency response since 2006. He was central to the AWRI’s response through major bushfire events in 2013, 2019 and 2020, helping growers and producers navigate particularly challenging conditions.

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September 2026 – Issue 752

“The wines are just getting better” in the Hunter Valley Sixteen Hunter Valley producers were celebrated with trophies at the 2026 PKF Hunter Valley Wine Show luncheon held last month at Oaks Cypress Lakes Resort. The 54th show featured 69 exhibitors and 652 entries, judged over three days at Singleton Showground, assisted by the School of Infantry and led by a panel chaired by Toni Paterson MW. Merrick Watts hosted the luncheon as master of ceremonies and Dr Jamie Goode from the UK was welcomed as international judge. “The Hunter Valley has this beautiful historical thread, and its location is quite unique, so when you come here and taste the wines you discover this place is producing some fantastic wines,” said Goode. “I was most impressed by the Shiraz. The focus, precision and age worthiness of the Shiraz brackets are quite unlike anything else in Australia. “These wines would sit well in any contemporary red line up from around the world. That was probably the most exciting element for me.” The Doug Seabrook Memorial Trophy for Best Red Wine of Show was awarded to De Iuliis Wines for its 2023 Limited Release Shiraz, which also received the Hector Tulloch Memorial Trophy for Best Shiraz and the James Busby Memorial Trophy for Best Three-YearOld and Older Shiraz. The Thomas Wines 2024 Sweetwater Ridge Shiraz was awarded the Len Evans Trophy for Best Single Vineyard Red Wine, as well as the Stibbard-Hulin Trophy for Best Two-Year Old Shiraz. Best Current Vintage and One-Year Old Shiraz, the Alexander Munro Memorial Trophy, was also awarded to Thomas Wines for their 2025 Synergy Shiraz.

The winners at the 2026 Hunter Valley Wine Show. Photo: Elfes Images

“You see such evolution in the wines of the Hunter Valley at the moment, with people actively trying different things to produce better and charming wines that the market is demanding,” she said. After judging the Semillon classes, Paterson commented that “Hunter Semillon has never been better at traversing the ability to be enjoyed young but also have ageing potential”. The Petrie-Drinan Trophy for Best White Wine of Show was awarded to Brokenwood Wines for their 2019 ILR Reserve Semillon, which also won the Len Evans Trophy for Best Single Vineyard White Wine, Drayton Family Trophy for Best Semillon and McGuigan Family Trophy for Best Two-Year Old and Older Semillon. The Marshall-Flannery Trophy for Best Current Semillon was also awarded to Brokenwood for their 2026 Oakey Creek Vineyard Stockyards Block Semillon and the Karl Stockhausen Trophy for Best One-Year-Old Semillon to Margan Family Wines for its 2025 Fordwich Hill Semillon. The Tyrrell Family Trophy for Best Museum White Wine was awarded to Tyrrell’s for their 2013 Belford Semillon.

Best Museum Red Wine and John Lewis Trophy was awarded to Mount Pleasant Wines for their 2018 Rosehill 1965 Vines Shiraz.

Audrey Wilkinson was awarded the Iain Riggs Wine of Provenance for the second consecutive year for their 2026, 2017 and 2013 Winemakers Selection Semillon.

Mercer Wines took the Maurice O’Shea Memorial Trophy for Best Other Red Varietal for their 2025 Limited Release Shiraz, Pinot Noir.

Goode noted that a highlight for him was the Chardonnays, “which do really well in the Hunter Valley”.

Returning for her second year as chair, Toni Paterson said her main takeaway was that the wines are “just getting better”. September 2026 – Issue 752

The Murray Tyrrell Chardonnay Trophy was awarded to Silkman Wines for their 2025 Silk Chardonnay, also winning the George Wyndham Memorial Trophy www.winetitles.com.au

for Best Current and One-Year Old Chardonnay. Silkman Wines collected all three Chardonnay trophies, also being awarded the Henry John Lindeman Memorial Trophy for Best Two-Year old and older Chardonnay for their 2023 Silk Chardonnay. The Kaloudah Trophy for Best Wine from a Small Producer was awarded to Bonvilla Estate for their 2026 Single Vineyard Semillon. Trophies were also awarded for Best Rose to McLeish Estate for their 2026 Dwyer Rose Merlot, to Hungerford Hill for Best Verdelho for their 2026 Verdelho, to Briar Ridge for Best Other White Varietal & White Blends for their 2026 Limited Release Albarino, to Glenesk Wines for their Wiley Rooster 2025 Late Harvest Semillon and to Draytons Family Wines for their NV Balthasar Liqueur Verdelho for Best Fortified Wine or Vermouth. Mount Eyre was awarded the Lone Pine Barracks Officers Mess Silver Bullet for their Nero 2025 Nero D’Avola. Alongside the Wine Trophies, two industry scholarships were presented. The 2026 Tyrrell Family Advanced Viticulture Scholarship was awarded to Jeremy O’Brien of Davis Family Group, and the 2026 Alasdair Sutherland Scholarship to Michael Wells of Usher Tinkler Wines and Thea Wines. The Hunter Valley’s reputation is built by the people who choose to stay and build their careers here,” said Jennie Curran, CEO of the Hunter Valley Wine & Tourism Association. “Jeremy and Michael represent the next generation who will carry that forward.” Grapegrower & Winemaker

news SA govt moves to strengthen state’s wine industry amid global challenges South Australian Premier Peter Malinauskas met with key representatives of the state’s wine industry in mid-August to hear directly about the challenges facing growers and winemakers and to discuss ways to strengthen the future of the industry. Across the state and the nation, the sector is facing significant pressure from global oversupply, declining grape prices, changing demand and ongoing impacts from previous international trade disruptions. Premier Malinauskas convened last month’s forum with winegrape growers, producers and broader industry representatives, including peak bodies South Australian Wine Industry Association (SAWIA) and Wine Grape Council of South Australia (WGCSA). “At a time of global oversupply and other challenges facing our wine industry, it’s important that we hear directly from those impacted to learn how we can best support them,” the Premier said. The South Australian wine sector is a key contributor to the state’s economy, driving trade, jobs and regional growth. “We want to safeguard the future of the state’s wine industry and support South Australian winegrape growers and producers,” said Premier Malinauskas. The state’s sector produces the lion’s share of Australia’s premium wine and half of all its bottled wine. “South Australia produces more than 80 per cent of the nation’s premium wine, from some of the oldest vines in the world, and 50 per cent of all bottled wine,” said SA Minister for Primary Industries and Regional Development, Clare Scriven. In the 12 months to March 2026, wine was South Australia’s third largest export commodity by value. In that same year, the state exported 317.5 million litres of wine, amounting to $1.62 billion. South Australia has 680 wineries, 3143 vineyard owners and 73,156 hectares of vineyards. 10

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The forum aimed to give industry direct access to relevant ministers and agency representatives, to ensure a whole-ofgovernment response to these challenges. “The aim of bringing these key representatives together is to discuss solutions and impactful ways the State Government can support our industry through these challenges – and make it even stronger,” said Premier Malinauskas. Minister Scriven reaffirmed the state government’s commitment to the grape and wine sector. “The Malinauskas Government is committed to supporting our wine industry and [the forum was] an important opportunity to speak directly with growers and winemakers about the challenges they are facing.” The SA Government announced in June an expanded wine industry development fund to carve out new opportunities for the state’s premium wine regions. The state government is investing $1.8 million over four years to establish Project 450, a South Australian Wine Industry Association (SAWIA) managed support fund that will provide market and industry development initiatives designed to strengthen and grow South Australia’s premium wine regions. “We want to continue to strengthen South Australia’s wine industry for the future by not only responding to the challenges but also embracing opportunities for growth,” said Minister Scriven. The project builds on a range of investments being delivered by the state government to support South Australia’s wine producers to diversify and build new trade relationships, including:

Federal Coalition and State Liberal governments; • $3.1 million to boost domestic demand, build regional capability, and support vineyard waste management, through the South Australian Wine Recovery Program.

Agreement reached with the ‘US Dan Murphy’s’ During his earlier trip to the United States, the Premier signed a Memorandum of Understanding with America’s largest wine and liquor retailer – Total Wine & More – to give South Australian wine producers greater access to the US market. Described as the ‘US equivalent of Dan Murphy’s’, Total Wine & More operates 294 superstores across 30 states and is already one of the largest retail stockists of premium Australian wine in the US. The agreement, signed by Premier Malinauskas and Total Wine & More chief executive Ryan Ross in Maryland, will deliver closer collaboration between South Australia and Total Wine & More to grow the presence of premium SA wines across the retailer’s national network through joint promotions, trade education, buyer engagement and category development over the next 12 to 18 months. Upon signing the agreement, Premier Malinauskas said greater market access is crucial for wine producers. “At a time when the Australian wine industry is doing it tough, it’s now more important than ever to ensure we’re increasing market share in big overseas markets,” he said.

• $3.9 million to target new export opportunities in China, the US, UK and Southeast Asia, through the Global Wine Growth Program;

“We have a clear aim to grow our state’s export markets. That means getting in front of major retailers, building longterm partnerships and backing South Australian businesses to compete on the world stage.

• $1.85 million to re-engage South Australian wine businesses with China, helping to repair a disastrous breakdown in trade relations that occurred under the former

“South Australia’s wine industry has an outstanding story to tell. This agreement helps ensure that story reaches more American consumers than ever before,” the Premier said.

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September 2026 – Issue 752

international briefs

Japan’s wine imports rose 6% in value in H1 2026

Wine producers face unpopular EU packaging regulations

Major California wine packaging firm axes staff

Japan’s wine market is showing signs of a recovery led by higher-value products rather than volume growth. In the first half of 2026, wine import volume slipped 0.72% from a year earlier, while value rose 5.8% as average prices increased. Japan also imported more wine than mainland China, retaining its position as Asia’s largest wine import market. Premium French wines are driving much of the growth, while recovering restaurant expenditure and elevated inbound tourism are providing additional support for demand. Japan imported 110.54 million litres of wine from January through June 2026, down 0.72% year on year, according to Japanese customs data compiled by Vino Joy News. Import value rose 5.8% to 121.67 billion yen (AU$1.08 billion).

With the entry into force of the EU Packaging and Packaging Waste Regulation on August 12, all wine producers face new compliance obligations. Particularly relevant are the identification of the packaging producer and the provision of a declaration of conformity. Both requirements apply in addition to existing packaging law obligations, such as those related to the Dual System. The decisive question going forward is: Who qualifies as a “producer” under the PPWR? This classification must be made independently of previous producer status under wine law or former packaging law. Under the PPWR, any natural or legal person who manufactures packaging or a packaged product is deemed a “producer”, reports Meininger’s International, with wineries generally considered producers as they produce a packaged product.

G3 Enterprises has announced that 66 staff will lose their jobs at its Modesto plant in December. The company, which has multiple facilities across Napa, Sonoma, San Luis Obispo, and Stanislaus Counties, along with regional distribution centres in Illinois and Massachusetts, was founded by the Gallo family and was at one point reported to be the biggest hauler of grapes in the US. While the business has no legal ties with E. & J. Gallo Winery, as detailed by The Drinks Business, it was established by the third generation of the Gallo family (hence the name G3) in 2002 when they decided to bring together a number of existing operations under one umbrella company. Laura Bream, VP of human resources at G3 Enterprises, said that the Modesto lay-offs come amid “significant headwinds” in the wine industry.

Earliest grape harvest ever in Alsace On 18 August, the harvest for all grape varieties was officially ‘released’ in Alsace – earlier than ever before. In 2025, 19 August was the earliest harvest start ever. Until now, the grape harvest began with the grapes for Crémant, followed by those for AOC Alsace, and then the Grand Cru sites. However, this year the association decided to “release all three categories simultaneously, as there are significant differences in ripeness. Wein-Plus reported that exceptions were some Grand Crus, for which special regulations apply,” explained Théo Grischko, managing director of the winegrower body Association des viticulteurs d’Alsace (AVA).

September 2026 – Issue 752

A finger-licking wine pairing Fried chicken and French wine recently came together in London, with KFC and La Vieille Ferme opening a pop-up bar called Coq au Vin in late August. As reported by Drinks Digest, the playful partnership paired popcorn chicken with sparkling rosé, hot wings with La Vieille Ferme Rouge, and original recipe tenders with either rosé or blanc. The unlikely pairing brought together two brands with surprisingly complementary followings. La Vieille Ferme has become known online as ‘Chicken Wine’, thanks partly to the chicken on its label and its popularity on TikTok. The collaboration also tapped into a broader trend among younger drinkers towards fun, informal and unexpected food-and-wine combinations. Trend forecaster WGSN said Gen Z is particularly receptive to “fun flavours, mash-ups and multisensorial takes”. www.winetitles.com.au

Nearly half of all wine tank sales are now stainless steel The Drinks Business reported that stainless steel rules supreme when it comes to wine tanks, shows analysis of the global market. A report compiled by Market Intelo reveals that stainless steel tanks represent the dominant material in the sector, accounting for 42.5% of all global wine tanks in 2025. According to the report, stainless steel’s “superior hygiene characteristics, durability, and resistance to corrosion and contamination make it the preferred choice for commercial wine production worldwide.” Comparatively, concrete tanks hold a 28.3% share of the market, while oak tanks command just 16.8%, used primarily for the ageing and maturation of premium red wines.

Grapegrower & Winemaker

grapegrowing

Owner Michelle Coelli examining the soil at Twisted Gum Wines. In this first shovel of soil that was examined, after extremely dry conditions for months, Michelle was excited to find an earth worm.

Soil health and regenerative viticulture: A Granite Belt case study By Cameron Leckie and Wim Linström, Southern Queensland and Northern NSW Innovation Hub (SQNNSW Innovation Hub)

an focusing on soil health form the basis of a successful vineyard?

For Twisted Gum Wines, located at Ballandean, Queensland, this has proven to be the case. Owners Tim and Michelle Coelli have been practicing low input/regenerative viticulture for 12

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more than a decade. At the core of their approach to viticulture is focusing on soil health. As Michelle puts it, “healthy soil is the driver of our operation”. Inspired by the resilience and continual evolution of natural eco-systems, the Coellis recognised that a large www.winetitles.com.au

diversity of plants in their system was essential. Ensuring that there is always something ready to germinate whenever increasingly changeable conditions are conducive. Building a diverse seedbank means that the flowering grasses, legumes and forbs are allowed to flower September 2026 – Issue 752

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grapegrowing and set seed, which attracts beneficial insects whilst eliminating the need for additional tractor passes, seeding and making decisions about what seed mix to invest in. The outcome has been award-winning wine and production rates comparable to other single vineyard enterprises on the Granite Belt. But Michelle and Tim wanted some hard data on the impact of their hard work.

Under our feet On our last visit to Twisted Gum Wines (www.twistedgum.com.au) in June 2026, on a mission to recover buried tea bags, everything clicked into place. With just 135 mm of rainfall year to date (2nd percentile rainfall for the region), you could rightly expect patches of bare soil in the mid row. But that is not what we observed. Instead, we walked over 100 per cent groundcover across the vineyard with green shoots everywhere after some welcome recent rain, and a small flock of dorper sheep happily grazing under the vines. After such a dry year, Michelle was very excited to find an earthworm in the first shovel we turned over to examine what was happening beneath our feet. Michelle and husband Tim Coelli are the owners of Twisted Gum Wines, a small family-owned vineyard located a couple of minutes east of Ballandean in the Granite Belt region of Queensland (annual rainfall around 740 mm/ year, although this is highly variable). They grow a range of grape varieties including Chardonnay, Verdelho, Semillon, Cabernet Sauvignon, Shiraz and Grenache. Tim and Michelle have implemented a regenerative/low input viticulture system that has at its core a focus on soil health. Key practices have included no-tillage, the establishment of a permanent multispecies perennial pasture sward in the mid row, periodic under vine mulch additions and using the dorpers as a tool for nutrient cycling during winter when the vines are dormant. Fungicides are used each season to control powdery and downy mildew, but regular applications of chemical fertilisers and herbicides ceased more than a decade ago, while chemical insecticides have not been used at any stage since the business was established in 2007. Nestled as it 14

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is amongst native bushland, the local birdlife and reptiles support integrated pest management on the vineyard.

A comparison approach Our visit was to finalise the data collection as part of a Southern Queensland Northern NSW Innovation Hub case study studying the impact on soil health of the Coellis’ regenerative/low input viticulture system and comparing it to another local vineyard that uses standard district practices.

With just 135 mm of rainfall year to date (2nd percentile rainfall for the region), you could rightly expect patches of bare soil in the mid row. But that is not what we observed.

The case study examined two sites at Twisted Gum Wines (Site A and Site B) and one at a nearby Control site to enable comparisons to be drawn both between different management systems and within vineyard variability. A comprehensive soil assessment was completed using the EcoVineyards Soil Health Best Practice Management Guide (www.ecovineyards.com.au/bpmg-soilhealth-in-australian-vineyards-part-achemical-and-physical). This included laboratory analysis of topsoil (0-10 cm) chemical properties under vine and in the mid row. In addition, soil moisture monitors were installed (primarily to monitor soil temperature) and ‘Tea Bag Index’ experiments (Keuskamp et al. 2013) conducted to assess both the decomposition and stabilisation of organic matter. The Tea Bag Index (www. teabagindex.org) involves burying green and rooibos tea bags just under the soil surface for around three months. The tea’s decompose at different rates (green tea decomposes rapidly whilst rooibos tea decomposes slowly). The amount www.winetitles.com.au

of each tea remaining at the end of the experiment is weighed from which the Index is calculated. Advantages of the Tea Bag Index compared to other measures of biological testing is that it is a low cost, relatively simple and repeatable assessment that can be implemented on farm.

Soil type and physical characteristics The soil at all three sites was classified as a Tenosol, a common Granite Belt soil. In simple terms, the soil is sandy throughout its depth with darker topsoil resulting from an accumulation of organic matter. Laboratory tests across all three sites at multiple depths found no clay and only minor proportions of silt. From an agronomic perspective, the soil has rapid drainage, low water holding capacity and low inherent fertility potential. Managing these constraints is a key challenge for local growers and is one reason why irrigation and nutrient inputs are widely used across the region. The first key difference observed between Twisted Gum Wines and the Control location was in the depth of topsoil. Whilst soil coring reached the deepest depth at the Control site, the topsoil depth as indicated by the depth of organic matter accumulation was twice as deep at both of the Twisted Gum Wines sites. Further, the topsoil at Twisted Gum Wines had developed some, admittedly weak, soil structure whilst the topsoil at the Control had no structure. These differences can be attributed to the perennial multispecies pasture sward whereas the Control site had a kikuyu monoculture with patches of bare soil. Another physical difference was in the bulk density (a measure of compaction) of the topsoil (0-5 cm depth). Mid row results across sites were similar, however the bulk density under vine was substantially lower at both of the Twisted Gum Wines sites. Lower bulk density results in increased porosity, beneficial for the movement of water through the soil and gas exchange for the functioning of vine roots.

Soil fertility The EcoVineyards Soil Health Scorecard includes multiple indicators assessing soil health, chemical indicators and September 2026 – Issue 752

nutrient status. Both the Twisted Gum sites scored higher overall than the Control (48 and 42 versus 40). The major differences identified between the sites related to topsoil fertility. Soil organic matter (SOM), of which the major component is soil organic carbon (SOC), is a key indicator of soil health and driver of soil function. Measured SOC was substantially higher at TGW, both under vine and in the mid row, than the Control. In fact, SOC at both Twisted Gum Wines sites was more than double the Control (2.2% versus 0.9%). This higher level of organic carbon helps explain many of the positive features observed across the vineyard, including better groundcover persistence, improved soil condition and greater biological activity. The same trend was observed for active carbon, also known as potassium permanganate oxidisable carbon (POXC). POXC is a subset of SOC and has been recommended as an indicator for soil biological function in both Australian and overseas viticulture. In a study of 32 Californian vineyards by Gonzalez‐ Maldonado et al. (2026), POXC averaged 592 mg/kg. In comparison, both Twisted Gum Wines sites’ POXC results were similar at around 670 mg/kg compared to the Control at 400 mg/kg. Cation exchange capacity (CEC) is a measure of a soils ability to hold onto

Figure 1 Soil Organic Carbon (SOC) concentrations (%) at 0-10 cm depth increments for both under vine (UV) and mid row (MR) at the Control (C) and two Twisted Gum Wines sites (TG-A and TG-B). SOC was measured using the Walkley-Black method. Horizontal blue line is the average of all sites.

nutrients such as calcium, magnesium and potassium, an important indicator of soil fertility potential. Sandy soils, which consist of largely inert nonreactive quartz particles, derive most of their CEC from the presence of SOM. The higher levels of SOM at the Twisted Gum Wines sites explains the differences in CEC (13.3 and 10.6 versus 7.7. Units for CEC are centimoles of positive charge per kilogram of soil) between the sites. The Tea Bag Index provides two insights into soil function. The first insight is the proportion of organic matter stabilisation

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(the higher the better). The second is the decomposition rate. To determine this, paired green and rooibos tea bags were buried in both the mid row and under vine at Twisted Gum Site A as well as the Control. Tea bags were also buried in a nearby area of native vegetation to provide a comparison against a relatively undisturbed ecosystem. Finally, because of the dry conditions, the Tea Bag Index experiment was repeated in controlled conditions for soil collected under vine at both Twisted Gum Wines Site A and

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grapegrowing the Control (soil was collected from the 0–10 cm depth increment and placed into drainage pipe (100 mm long, 50 mm diameter). A single tea bag was buried in each pipe and 10 mL of water applied every three days). For the field experiments, both the under vine and mid row results at Twisted Gum Wines highlighted a much greater degree of stabilisation compared to the native vegetation site. In turn, the native vegetation had a stabilisation factor almost twice that of the Control sites. These results indicate that both in the mid row and under vine, more labile organic matter (the portion of soil organic matter than can be readily decomposed by soil organisms) is stabilised at Twisted Gum Wines than the native vegetation or Control. The standout for the decomposition rate was the Twisted Gum under vine soil, under controlled conditions. The decomposition rate was three times, or more, greater compared to the other samples. Not surprisingly, in the moisture limited conditions of the field experiments the decomposition rate was low. Interestingly, the decomposition rate for the Control under controlled conditions was only marginally higher than the decomposition rate of the field experiment. The nearly seven times difference in decomposition rate at Twisted Gum between the controlled and field

(L-R) Tim Coelli, Michelle Coelli and Cameron Leckie

experiments indicate that there is a much stronger capacity for decomposition compared to the Control when soil moisture is not limited. The inference being that decomposition rates at the Control is limited by factors other than moisture. This is likely related to the lower levels of SOM present.

Soil nutrients Soil nutrient levels across the three vineyard sites were roughly comparable. Using critical values for soil nutrients provided by Hassall (2021) in Winegrape Growing In the Granite Belt: A Practical Guide, all of the macronutrients and

micronutrients were adequate or better across all three sites. The only exception being phosphorus at one of the Twisted Gum sites, which was marginal. The nitrogen story was the most interesting of all the soil nutrients. The amount of inorganic nitrogen (nitrate and ammonium) was similar between the mid row and under vine at both Twisted Gum Wines sites (~7.7 kg/hectare at Site A and ~10.8 kg/hectare at Site B) whilst there was twice as much inorganic nitrogen under vine at the Control (8.9 kg/hectare) than the mid row (4.5 kg/ hectare). This can be attributed to the incorporation of legumes in the mid row pasture sward at Twisted Gum Wines, whereas the mid row at the Control does not contain legumes and is not fertilised. Soil tests in the mid row at 20–30 cm depth found virtually no inorganic nitrogen (and much lower SOC levels) across all three sites. This indicates that the majority of the inorganic nitrogen available to the vines is being sourced from the surface soil. At the Control, where nitrogen is typically being applied via fertigation, there is the potential that some nitrogen maybe being sourced deeper in the soil profile, however, this was not measured.

Figure 2 Results for decomposition rate (k) from the Tea Bag Index experiments. The standout difference is the decomposition rate of the Twisted Gum Wines under vine soil under controlled conditions (regular addition of water). The major differences between the controlled and field results for Twisted Gum Wines whilst the Control results are similar under both conditions indicate decomposition potential at Twisted Gum Wines is limited by moisture whereas at the Control there are likely other limitations related to the amount of soil organic matter and microbial activity.

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Potentially mineralisable nitrogen was determined from the measured SOC values (using an assumed carbon to nitrogen ratio of 10:1 and 2% annual mineralisation rate). Potentially mineralisable nitrogen under vine was calculated to be around 35 kg/hectare September 2026 – Issue 752

at the two Twisted Gum Wines sites and 20 kg/hectare at the Control – a 15 kg/ hectare difference. Noting that Michelle and Tim apply no synthetic nitrogen, the differences in nitrogen availability are quite impressive, and an indicator that a management system, where mid row perennial pastures including legumes are an integral part, can provide sufficient nitrogen. The Tea Bag Index decomposition rates also indicate that when moisture conditions are suitable, the mineralisation of organic nitrogen will happen more rapidly than at the Control.

What about productivity and quality? Whilst the soil health assessment results are encouraging, ultimately it is the productivity of the vines and the quality of the grapes that counts. Whilst this was not a major component of the case study (primarily due to a lack of good data), the information that was available indicates that Twisted Gum Wines is holding its own.

Dorpers grazing in the vineyard support nutrient cycling and management of the perennial multispecies pasture

Long-term Normalised Difference Vegetation Index (NDVI) data was used to compare the sites. NDVI (www. gisgeography.com/ndvi-normalizeddifference-vegetation-index) uses remotely sensed imagery to quantify

plant growth vigour; basically it is a proxy for photosynthesis. Imagery was obtained from the Sentinel-2B satellite via Google Earth Engine at 10 m resolution. The results indicated that the mean NDVI across all three sites was the

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grapegrowing same for the period 2017 to the present. The 90th percentile NDVI values were also calculated (i.e. NDVI values under optimal growing conditions) with the Twisted Gum Wines sites being slightly higher than the Control. A very rough yield comparison was also made using the self-reported data available in the Halliday Wine Companion (www.winecompanion. com.au), which indicates that Twisted Gum Wines has yields comparable to other single-vineyard winemakers in the Granite Belt. Twisted Gum Wines has received multiple awards for its wines, including the Best Queensland Wine at the 2024 Royal Queensland Wine Show for their 2022 Shiraz.

What does it all mean? The challenges associated with climatic variability and volatility of input prices are likely to remain for the foreseeable future. Adopting practices that can adapt to these challenges will continue to be of great importance across the agricultural industry, including for viticulture. Soil is at the intersection of multiple challenges impacting upon society including water security, climate change, biodiversity, ecosystem services and food security. Healthy, functional soils can contribute to addressing all of these challenges. Or conversely, worsening them. The regenerative viticulture system that Tim and Michelle have implemented, with a core focus on soil health, has demonstrated that improving soil functionality is possible whilst maintaining both productivity and

A twisted gum

A mushroom makes an appearance in the midrow pasture sward

quality. Their example offers a path to reduced input dependency and more sustainable vineyard management in the Granite Belt.

References

Link to full case study: www.unisq.edu. au/research/sqnnsw-hub/blogs/lowinput-viticulture

Acknowledgements The SQNNSW Innovation Hub is funded by the Australian Government’s Future Drought Fund. The activities of Cameron Leckie, the SQNNSW Regional Soil Coordinator (RSC) are funded by the Australian Government’s Natural Heritage Trust. The SQNNSW Innovation Hub thanks Twisted Gum Wines and the Control site for their participation in this project.

GONZ A LEZ ‐M A LDONA DO, N., STEENWERTH, K., NOCCO, M. A., YAO, E. H., ZARAGOZA, L. R., MOONILALL, N. I. & LAZCANO, C. 2026. What Is a Healthy Soil for Winegrape Production? Grower Perspectives Differ From Soil Health Paradigms. European Journal of Soil Science, 77, e70265. HASSALL, T. 2021. Winegrape Growing In the Granite Belt: A Practical Guide, Stanthorpe Queensland, Tony Hassall. KEUSKAMP, J. A., DINGEMANS, B. J., LEHTINEN, T., SARNEEL, J. M. & HEFTING, M. M. 2013. Tea Bag Index: a novel approach to collect uniform decomposition data across ecosystems. Methods in Ecology and Evolution, 4, 1070-1075.

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September 2026 – Issue 752

Montepulciano is among the Mediterranean grape varieties tipped to play an increasingly important role in Australia’s warming climate due to its resilience to heat and water stress. Image courtesy Coriole Vineyards

Going beyond ‘Australia will get hotter’

Understanding how climate change will impact your wine region and grape varieties Most Australian winemakers and grapegrowers are acutely aware that climate change is now an undeniable reality the industry must confront. However, much of the commentary on this issue is often complex and filled with technical language, making it difficult to grasp without a background in science or academia. As a result, many people working within the industry have a limited understanding of how climate change is affecting grapegrowing in their region, beyond a general sense of rising temperatures. Journalist Kyra Trussell seeks to demystify climate change for the Australian wine industry by presenting it in clear, accessible terms. Through visualisations of key indicators such as annual humidity, drought duration, rainfall and surface temperature, she illustrates how conditions will most likely shift by 2030 and 2050 respectively in each major grapegrowing region. Academic and winemaker Aaron Mercer further contextualises these changes, offering insight into their implications for specific grape varieties and the industry at large, as well as offering advice for wineries going forward.

o map the climate outlooks of Australia’s most popular grapegrowing and winemaking regions, this article will utilise the publicly available, officially government endorsed Climate Futures Tool via the Climate Change in Australia website. It is a support tool developed “to assist understanding and application of climate change projections for impact assessment and adaptation planning”. The tool was built on the CSIRO’s Representative

September 2026 – Issue 752

Climate Futures Framework and uses up to 46 different global climate model simulations to predict future climate scenarios.

Defining ‘global climate model simulations’ According to Climate Change in Australia, global climate models are mathematical representations of the Earth’s climate system, simulating key physical processes in the atmosphere, ocean, land surface and cryosphere. www.winetitles.com.au

Because no single model is perfectly accurate, the Climate Futures Tool uses up to 46 different models to assess a range of possible future scenarios. The distribution of results across these models indicates the level of agreement and therefore confidence in a projection. For example, if 40 out of 46 models project that annual rainfall will decrease by around 2% by 2030, this suggests a high level of agreement among models and indicates that a decrease in rainfall is the most likely outcome. Grapegrower & Winemaker

grapegrowing

The Southern and South-Western Flatlands cluster, which encompasses both Margaret River (pictured) and McLaren Vale, is modelled as likely to experience warmer and drier conditions, with temperatures increasing by 0.5 to 1.5 °C and rainfall falling by 5-15% annually.

Aaron Mercer

What are RCPs? RCPs (Representative Concentration Pathways) are different future scenarios that show how much greenhouse gas pollution the world might produce. Climate Change in Australia claims they depend on how much action governments and industries take to reduce emissions. Lower RCPs (like 2.6) represent strong action to cut emissions, while higher RCPs (like 8.5) represent little action and much higher pollution. These scenarios help scientists predict how temperature and rainfall could change in the future. This study uses RCP 4.5, which is considered a moderate emissions scenario where emissions peak around 2040 and then begin to decline as some efforts are made to reduce greenhouse gas output. 20

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NRM clusters: Central Slopes East Coast Monsoonal North Murray Basin Rangelands Southern Slopes Southern and South-Western Flatlands Wet Tropics NRM Region clusters. Image courtesy Climate Change in Australia.

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September 2026 – Issue 752

The major winegrowing regions included in the NRM clusters are as follows:

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Southern and South-Western Flatlands: • Margaret River • McLaren Vale

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The projection tool from Climate Change in Australia groups Australia into eight natural resource management (NRM) clusters. It says these clusters were “informed by logical groupings of recent past climatic conditions, biophysical factors and expected broad patterns of climate change”.

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The clusters not included in this study include the Rangelands, Wet Tropics and Monsoonal North.

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To put it simply, the tool was used to project future climate conditions for the NRM clusters containing Australia’s

to 46 climate models to identify the

September 2026 – Issue 752

moderate emissions scenario, using up most likely outcomes. www.winetitles.com.au

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Grapegrower & Winemaker

grapegrowing MARGARET RIVER • MCLAREN VALE that drying is likely, albeit less certain than warming.

Southern and South-Western Flatlands 2030: Encompassing the Margaret River and McLaren Vale, the most common outcome for this cluster in 2030 across the models (20 out of 46) is moderately warmer and drier conditions, with temperatures rising by 0.5 to 1.5 °C and rainfall decreasing by 5-15% annually. However, nearly as many models suggest little change in rainfall (between a 5% decrease and a 5% increase), meaning

either remain stable or decrease slightly by 2030, with virtually no models indicating an increase.

The second graph reinforces this shift to drier conditions through the time in drought and humidity predictions. The most common outcome (35% of models) combines a small decrease in humidity (1–10%) combined with a large increase in time spent in drought conditions (over 30%).

Significantly, no models predict an outright decrease in time spent in drought. 48% predict a large increase (over 30%), 35% point to a small increase (10-30%) and just 17% indicate little change. Overall, this cluster is looking at a likely future of increasingly frequent, prolonged dry and warm conditions where rainfall changes remain uncertain.

While 56% of models project no change in annual humidity, the remaining models indicate a slight decline. This suggests that humidity is most likely to

SOUTHERN AND SOUTH-WESTERN FLATLANDS - 2030 Mean surface temp and rainfall

Annual Mean Surface Temperature (C) "Slightly Warmer <0.50"

"Warmer 0.50 to 1.50"

"Hotter 1.50 to 3.00"

"Much Hotter >3.00"

"Much Wetter > 15.00" "Wetter 5.00 to 15.00" Annual Rainfall (%)

2 of 46 (4%)

"Little Change -5.00 to 5.00"

2 of 46 (4%)

19 of 46 (41%)

"Drier -15.00 to -5.00"

1 of 46 (2%)

20 of 46 (43%)

"Much Drier < -15.00"

2 of 46 (4%)

SOUTHERN AND SOUTH-WESTERN FLATLANDS - 2030 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00"

Annual Time in Drought (%)

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

"Large Increase > 30.00"

8 of 23 (35%)

3 of 23 (13%)

"Small Increase 10.00 to 30.00"

2 of 23 (9%)

6 of 23 (26%)

"Little Change -10.00 to 10.00"

"Small Increase 1.00 to 10.00"

"Large Increase > 10.00"

4 of 23 (17%)

"Small Decrease -30.00 to -10.00" "Large Decrease < -30.00"

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September 2026 – Issue 752

MARGARET RIVER • MCLAREN VALE 2050: For 2050, all models once again project warming, with around 15% indicating a higher increase of 1.5-3 °C for hotter conditions. The most common outcome remains warmer and drier conditions (41%), with a more distinctive move toward drying. In total, around two-thirds of models project declines in rainfall,

Around 70% of models predict a small decline in annual humidity, with the remainder indicating no change. Over 60% of models chart a large increase in drought conditions, with the majority of the rest also pointing to an increase.

with some even suggesting reductions greater than 15%. Very few models (7%) indicate wetter conditions, while fewer than a third suggest little change in rainfall. As for humidity and drought, the likelihood of drier conditions becomes much higher, with 50% of models projecting a large increase (over 30%) in time in drought and a small decrease (1-10%) in humidity.

This paints a clearer picture of the most likely scenario than 2030 – that of a warmer region with longer droughts, less rainfall and drier air.

SOUTHERN AND SOUTH-WESTERN FLATLANDS - 2050 Mean surface temp and rainfall

Annual Mean Surface Temperature (C) "Slightly Warmer <0.50"

"Warmer 0.50 to 1.50"

"Hotter 1.50 to 3.00"

"Much Hotter >3.00"

"Much Wetter > 15.00"

Annual Rainfall (%)

"Wetter 5.00 to 15.00"

3 of 46 (7%)

"Little Change -5.00 to 5.00"

13 of 46 (28%)

"Drier -15.00 to -5.00"

19 of 46 (41%)

6 of 46 (13%)

"Much Drier < -15.00"

4 of 46 (9%)

1 of 46 (2%)

SOUTHERN AND SOUTH-WESTERN FLATLANDS - 2050 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00"

Annual Time in Drought (%)

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

"Large Increase > 30.00"

14 of 28 (50%)

3 of 28 (11%)

"Small Increase 10.00 to 30.00"

5 of 28 (18%)

2 of 28 (7%)

"Little Change -10.00 to 10.00"

1 of 28 (4%)

2 of 28 (7%)

"Small Decrease -30.00 to -10.00"

"Small Increase 1.00 to 10.00"

"Large Increase > 10.00"

1 of 28 (4%)

"Large Decrease < -30.00"

September 2026 – Issue 752

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Grapegrower & Winemaker

grapegrowing CLARE VALLEY • COONAWARRA • BAROSSA VALLEY

Murray Basin 2030: Including the Clare Valley, Coonawarra and Barossa Valley wine regions, the Murray Basin cluster shows a distinct warming signal, with over 90% of models projecting annual mean surface temperature increases of 0.5 to 1.5°C. Only three of 46 models indicate slightly lower increases of 0.5°C or less. Rainfall is most likely to remain somewhat stable, with 57% of models

suggesting little change (-5 to +5%) in annual rainfall. However, a third of models indicate a 5-15% decline, meaning there is some potential for drier conditions, although this is less certain than in other regions.

indicating no change suggesting an increase.

and

none

The most common outcome from the second graph with 30% of models is a small decrease (1-10%) in annual humidity and a large increase (over 30%) in time spent in drought. Around 60% of models project a small decrease in humidity, with most of the remainder

Interpreted as a whole, these predictions suggest that while rainfall will likely remain relatively stable, there will be a combination of warmer temperatures, slightly lower humidity and increased drought frequency affecting the region in four years.

Similarly, majority of models signal more time will be spent in drought, with 43% predicting a large increase and a further 17% estimating a smaller increase.

MURRAY BASIN - 2030 Mean surface temp and rainfall

Annual Mean Surface Temperature (C) "Slightly Warmer <0.50"

"Warmer 0.50 to 1.50"

"Wetter 5.00 to 15.00"

1 of 46 (2%)

"Little Change -5.00 to 5.00"

2 of 46 (4%)

26 of 46 (57%)

"Hotter 1.50 to 3.00"

"Much Hotter >3.00"

"Much Wetter > 15.00"

Annual Rainfall (%)

"Drier -15.00 to -5.00"

15 of 46 (33%)

"Much Drier < -15.00"

1 of 46 (2%)

MURRAY BASIN - 2030 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00"

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

1 of 23 (4%)

7 of 23 (30%)

2 of 23 (9%)

"Small Increase 10.00 to 30.00"

3 of 23 (13%)

1 of 23 (4%)

"Little Change -10.00 to 10.00"

3 of 23 (13%)

"Small Decrease -30.00 to -10.00"

1 of 23 (4%)

"Large Increase > 30.00"

Annual Time in Drought (%)

"Large Decrease < -30.00"

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"Small Increase 1.00 to 10.00"

"Large Increase > 10.00"

1 of 23 (4%)

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September 2026 – Issue 752

CLARE VALLEY • COONAWARRA • BAROSSA VALLEY 2050: By 2050, the models continue to indicate strong warming in the area, with all scenarios projecting temperature rises and an increasing portion indicating rises of 1.5 to 3°C. Rainfall remains relatively stable overall, with 48% of models suggesting little change (-5 to +5%), however, there is a wider spread of outcomes compared to 2030. For example, around 26% of

models indicate drier conditions and a smaller proportion (15%) suggest wetter conditions, highlighting increased uncertainty in rainfall projections.

Changes in drought times are more volatile. Nearly half of the models indicate an increase in time spent in drought whilst a significant portion suggest no change or even decreases, demonstrating a greater uncertainty compared to the 2030 projections.

Moreover, 29% of models predicted a small decrease (1-10%) in humidity accompanied by a large (over 30%) increase in time in drought. More than half of the models project a decline in humidity, while the next largest portion imply little change and only 7% suggest a small increase.

To summarise, the Murray Basin cluster is most likely to experience continued warming and slightly lower humidity, with uncertain levels of rainfall and drought time by 2050.

MURRAY BASIN - 2050 Mean surface temp and rainfall

Annual Mean Surface Temperature (C) "Slightly Warmer <0.50" Annual Rainfall (%)

"Warmer 0.50 to 1.50"

"Hotter 1.50 to 3.00"

"Wetter 5.00 to 15.00"

6 of 46 (13%)

1 of 46 (2%)

"Little Change -5.00 to 5.00"

22 of 46 (48%)

4 of 46 (9%)

"Drier -15.00 to -5.00"

6 of 46 (13%)

"Much Hotter >3.00"

"Much Wetter > 15.00"

"Much Drier < -15.00"

1 of 46 (2%)

MURRAY BASIN - 2050 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00"

Annual Time in Drought (%)

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

"Large Increase > 30.00"

8 of 28 (29%)

"Small Increase 10.00 to 30.00"

3 of 28 (11%)

2 of 28 (7%)

"Little Change -10.00 to 10.00"

2 of 28 (7%)

3 of 28 (11%)

"Small Decrease -30.00 to -10.00"

1 of 28 (4%)

5 of 28 (18%)

"Large Decrease < -30.00"

1 of 28 (4%)

September 2026 – Issue 752

www.winetitles.com.au

"Small Increase 1.00 to 10.00"

"Large Increase > 10.00"

2 of 28 (7%)

Grapegrower & Winemaker

grapegrowing MORNINGTON PENINSULA • YARRA VALLEY • TASMANIA

Southern Slopes 2030: Covering the Mornington Peninsula, Yarra Valley and Tasmania, the Southern Slopes predictions illustrate the likelihood of steadfast warming between 0.5 and 1.5°C as well as little change (-5 to +5%) to annual rainfall.

implying no annual change. No models suggest an increase and only four of 23 models charted a decrease.

Overall, rainfall is very likely to remain stable, with 78% of models indicating little change and only a small portion suggesting drier conditions. Only one of the 46 models returned a result of wetter conditions, meaning that rainfall is one of the most consistent variables for this region.

Comparatively, time in drought is more uncertain, although the statistics lean slightly towards an increase. 10 of 23 models estimate a large increase (over 30%) in time spent in drought whilst seven predict little change (up to 10% either way).

Humidity is also shown to remain largely unchanged, with over 80% of models

SOUTHERN SLOPES - 2030 Mean surface temp and rainfall

Annual Mean Surface Temperature (C) "Slightly Warmer <0.50"

"Warmer 0.50 to 1.50"

"Hotter 1.50 to 3.00"

"Much Hotter >3.00"

"Much Wetter > 15.00"

Annual Rainfall (%)

"Wetter 5.00 to 15.00" "Little Change -5.00 to 5.00"

1 of 46 (2%) 5 of 46 (11%)

"Drier -15.00 to -5.00"

31 of 46 (67%) 9 of 46 (20%)

"Much Drier < -15.00"

SOUTHERN SLOPES - 2030 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00" Annual Time in Drought (%)

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

"Large Increase > 30.00"

3 of 23 (13%)

7 of 23 (30%)

"Small Increase 10.00 to 30.00"

1 of 23 (4%)

2 of 23 (9%)

"Little Change -10.00 to 10.00"

7 of 23 (30%)

"Small Decrease -30.00 to -10.00"

1 of 23 (4%)

"Large Decrease < -30.00"

2 of 23 (9%)

Grapegrower & Winemaker

www.winetitles.com.au

"Small Increase 1.00 to 10.00"

"Large Increase > 10.00"

September 2026 – Issue 752

MORNINGTON PENINSULA • YARRA VALLEY • TASMANIA 2050: By 2050, the Southern Slopes will likely continue to warm with all models projecting increases and 7% even indicating rises from 1.5 to 3°C. Rainfall predictions remain consistent, with 65% of models suggesting little change (5% either way). However, approximately 30% of models now indicate drier conditions,

exhibiting a slight strengthening of confidence in dryness.

portion indicating either little change or even decreases. These predictions are more variable than those demonstrated by the 2030 graphs.

No models indicate any increase in humidity, with the most likely scenario tied at 21% for both small decrease (1-10%) and no change (1% maximum increase or decrease). In comparison, time spent in drought continues to be tentative with just over half of the models proposing an increase and a notable

Taken as a whole, these charts suggest that whilst rainfall and humidity are anticipated to remain mostly stable, continued warming and variable changes in drought duration will affect viticulture across the cluster by 2050.

SOUTHERN SLOPES - 2050 Mean surface temp and rainfall

Annual Mean Surface Temperature (C) "Slightly Warmer <0.50"

"Warmer 0.50 to 1.50"

"Hotter 1.50 to 3.00"

"Much Hotter >3.00"

"Much Wetter > 15.00"

Annual Rainfall (%)

"Wetter 5.00 to 15.00"

2 of 46 (4%)

"Little Change -5.00 to 5.00"

30 of 46 (65%)

"Drier -15.00 to -5.00"

11 of 46 (24%)

3 of 46 (7%)

"Much Drier < -15.00"

SOUTHERN SLOPES - 2050 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00"

Annual Time in Drought (%)

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

"Large Increase > 30.00"

6 of 28 (21%)

"Small Increase 10.00 to 30.00"

1 of 28 (4%)

3 of 28 (11%)

"Little Change -10.00 to 10.00"

1 of 28 (4%)

5 of 28 (18%)

"Small Decrease -30.00 to -10.00"

3 of 28 (11%)

"Large Decrease < -30.00"

3 of 28 (11%)

September 2026 – Issue 752

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"Small Increase 1.00 to 10.00"

"Large Increase > 10.00"

Grapegrower & Winemaker

grapegrowing HUNTER VALLEY

East Coast 2030: The East Coast region, which includes the Hunter Valley, is also clearly predicted to warm by 2030, with the overwhelming majority of the models denoting temperatures to increase by between 0.5 and 1.5 °C. Much like the Southern Slopes, rainfall is most probable to remain relatively stable with around 60% of scenarios

indicating little change (-5 to +5%). Opposingly, a small portion of models imply drier future conditions and a similarly sized portion suggest wetter outcomes, signifying some uncertainty with no strong directional trend.

In contrast to other clusters, changes in time spent in drought presented by the models are highly variable. The most likely scenario is low in confidence with just 18% of models indicating a large increase (over 30%) in time spent in drought – demonstrating an element of ambiguity.

Humidity is also expected to remain predominantly stable with about 60% of models proposing little change. Three of 28 models even produced a small increase (1-10%) in humidity whilst eight denoted a small decrease (1-10%).

Comprehensively, these results conclude that the region is likely to become warmer by 2030, although rainfall, humidity and drought conditions remain unsettled.

EAST COAST - 2030 Mean surface temp and rainfall

Annual Mean Surface Temperature (C) "Slightly Warmer <0.50"

Annual Rainfall (%)

"Warmer 0.50 to 1.50"

"Much Wetter > 15.00"

1 of 46 (2%)

"Wetter 5.00 to 15.00"

3 of 36 (7%)

"Little Change -5.00 to 5.00"

1 of 46 (2%)

28 of 46 (61%)

"Drier -15.00 to -5.00"

1 of 46 (2%)

10 of 46 (22%)

"Much Drier < -15.00"

"Hotter 1.50 to 3.00"

"Much Hotter >3.00"

2 of 46 (4%)

EAST COAST - 2030 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00"

Annual Time in Drought (%)

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

"Large Increase > 30.00"

5 of 23 (22%)

"Small Increase 10.00 to 30.00"

1 of 23 (4%)

3 of 23 (13%)

"Little Change -10.00 to 10.00"

2 of 23 (9%)

4 of 23 (17%)

"Small Decrease -30.00 to -10.00"

5 of 23 (22%)

"Large Decrease < -30.00"

1 of 23 (4%)

Grapegrower & Winemaker

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"Small Increase 1.00 to 10.00"

"Large Increase > 10.00"

1 of 23 (4%)

September 2026 – Issue 752

MORNINGTON PENINSULA • YARRA VALLEY • TASMANIA 2050: The 2050 climate modelling projections continue to be mostly uncertain in all areas but warming for the East Coast. All models estimate temperature increases, with a growing number indicating higher rises of 1.5-3 °C. The most probable scenario remains warming between 0.5-1.5 °C with a 50% agreement rate across the models.

Time in drought is still volatile, yet just over half of the models point to an increase rather than a decrease. That being said, 33% predict a decrease in drought time and a further 15% estimates little change (10%).

Rainfall stays mostly stable with half of the models generating little change outcomes, albeit there is a wider spread across the chart than in 2030. Around 30% of models indicate drier conditions and a smaller proportion of 13% imply wetter outcomes, highlighting an increased variability.

Together, these projections illustrate a most probable future of continued warming, likely increased drought periods, uncertain rainfall and unstable humidity.

Humidity is presumed to experience either no change or a slight change in either direction, making the East Coast one of the few regions where an increase in humidity is possible.

EAST COAST - 2050 Mean surface temp and rainfall

Annual Mean Surface Temperature (C) "Slightly Warmer <0.50"

Annual Rainfall (%)

"Warmer 0.50 to 1.50"

"Hotter 1.50 to 3.00"

"Much Wetter > 15.00"

1 of 46 (2%)

"Wetter 5.00 to 15.00"

5 of 46 (11%)

"Little Change -5.00 to 5.00"

23 of 46 (50%)

4 of 46 (9%)

"Drier -15.00 to -5.00"

5 of 46 (11%)

"Much Drier < -15.00"

"Much Hotter >3.00"

3 of 46 (7%)

EAST COAST - 2050 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00"

Annual Time in Drought (%)

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

"Large Increase > 30.00"

5 of 28 (18%)

4 of 28 (14%)

"Small Increase 10.00 to 30.00"

2 of 28 (7%)

4 of 28 (14%)

"Little Change -10.00 to 10.00"

1 of 28 (4%)

3 of 28 (11%)

"Small Increase 1.00 to 10.00"

"Small Decrease -30.00 to -10.00"

3 of 28 (11%)

1 of 28 (4%)

"Large Decrease < -30.00"

3 of 28 (11%)

2 of 28 (7%)

September 2026 – Issue 752

www.winetitles.com.au

"Large Increase > 10.00"

Grapegrower & Winemaker

grapegrowing ORANGE

Central Slopes 2030: Orange finds itself grouped into the Central Slopes cluster, yet another region that is clearly signified by the modelling process as most likely to become warmer by 0.5-1.5°C. 52% of the models suggest little change (10%) in rainfall – however, there is a broad distribution of results with

around a quarter of models indicating drier conditions and another handful of models even suggesting wetter conditions.

implying prolonged drought conditions, including 30% which charts a large increase of time over 30%. In contrast, 27% of models predict a decrease in drought and 22% signal little change (10%), emphasising some uncertainty.

The second graph indicates that humidity is more evenly spread, though it leans towards a decline with nearly half of the models projecting a small decrease and the remainder estimating little change.

To summarise, rising temperatures, slightly declining humidity and increasing time in drought are the most promising conditions to affect the Central Slopes by 2030.

Interestingly, time spent in drought appears to increase with 52% of models

CENTRAL SLOPES - 2030 Mean surface temp and rainfall

Annual Mean Surface Temperature (C)

Annual Rainfall (%)

"Slightly Warmer <0.50"

"Warmer 0.50 to 1.50"

1 of 46 (2%)

7 of 46 (15%)

"Hotter 1.50 to 3.00"

"Much Hotter >3.00"

"Much Wetter > 15.00" "Wetter 5.00 to 15.00" "Little Change -5.00 to 5.00"

24 of 46 (52%)

"Drier -15.00 to -5.00"

12 of 46 (26%)

"Much Drier < -15.00"

1 of 46 (2%)

CENTRAL SLOPES - 2030 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00" Annual Time in Drought (%)

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

"Large Increase > 30.00"

7 of 23 (30%)

"Small Increase 10.00 to 30.00"

2 of 23 (9%)

3 of 23 (13%)

"Little Change -10.00 to 10.00"

2 of 23 (9%)

3 of 23 (13%)

"Small Decrease -30.00 to -10.00"

2 of 23 (9%)

"Large Decrease < -30.00"

2 of 23 (9%)

"Small Increase 1.00 to 10.00"

"Large Increase > 10.00"

2 of 23 (9%)

Orange, in the Central Slopes cluster, is identified as another region likely to become warmer by 0.5-1.5°C

Grapegrower & Winemaker

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September 2026 – Issue 752

ORANGE anticipating little change (-5 to +5%)

2050: By 2050, all models predict an annual temperature increase of at least 1.5°C. Rainfall becomes even more unpredictable than in the 2030 modelling, with around 40% of models

percentages across the graph illustrates a broader spectrum of possible outcomes.

while a similar number indicate either

Humidity now shows a clearer shift toward decline, with 53% now projecting a small decrease (1-10%). Seven models indicate no change and six predict an increase.

drier or wetter conditions. Although there is a slight tendency for models to provide results indicating drier conditions overall, the spread of

CENTRAL SLOPES - 2050 Mean surface temp and rainfall

Annual Mean Surface Temperature (C) "Slightly Warmer <0.50" Annual Rainfall (%)

"Warmer 0.50 to 1.50"

"Much Wetter > 15.00"

"Hotter 1.50 to 3.00"

"Much Hotter >3.00"

1 of 46 (2%)

"Wetter 5.00 to 15.00"

10 of 46 (22%)

1 of 46 (2%)

"Little Change -5.00 to 5.00"

11 of 46 (24%)

9 of 46 (20%)

"Drier -15.00 to -5.00"

3 of 46 (7%)

9 of 46 (20%)

"Much Drier < -15.00"

2 of 46 (4%)

CENTRAL SLOPES - 2050 Time in drought and humidity

Annual Humidity (%) "Large Decrease < -10.00" Annual Time in Drought (%)

"Small Decrease -10.00 to -1.00"

"No change -1.00 to 1.00"

"Large Increase > 30.00"

9 of 28 (32%)

"Small Increase 10.00 to 30.00"

2 of 28 (7%)

"Little Change -10.00 to 10.00"

4 of 28 (14%)

1 of 28 (4%)

"Small Increase 1.00 to 10.00"

"Small Decrease -30.00 to -10.00"

3 of 28 (11%)

2 of 28 (7%)

"Large Decrease < -30.00"

1 of 28 (4%)

4 of 28 (14%)

September 2026 – Issue 752

www.winetitles.com.au

"Large Increase > 10.00"

Grapegrower & Winemaker

grapegrowing Even traditional Australian regions may need to reconsider canopy management, row orientation, irrigation strategies and harvest timing to maintain wine style and consistency.”

How this will affect grapegrowing? Now that we have modelled the projected climate outlook for Australia’s most well-known grapegrowing regions, it’s time to tackle the big question: how does any of this impact winegrapes? To explore the consequences of climate change on the industry, Aaron Mercer, who holds a Bachelor of Environmental Science from The University of Newcastle and a Diploma of Oenology from The University of Adelaide, offers his expertise. Mercer began by emphasising that climate change is already shaping the way vineyards are managed, where varieties are planted and the style/ quality of wines being produced. “Across Australia, and particularly in regions like the Hunter Valley, we are seeing more variability between seasons, warmer average temperatures, compressed vintages, more frequent heat events, changing rainfall patterns and increased pressure around water security. “One of the biggest impacts is the advancement and compression of vintage. In many regions, harvest is occurring earlier than it did historically, often with multiple varieties ripening simultaneously rather than progressively over several weeks. That creates enormous logistical pressure on growers and wineries, from labour availability through to fermentation space and fruit quality decisions,” he explained. The owner of Mercer Wines said that grapevines are “incredibly sensitive to climate”, with even small shifts in temperature, humidity and rainfall at key stages of the growing season having the ability to “dramatically alter vine balance, disease pressure, flavour development, natural acidity and yield”. Higher overnight temperatures in particular, he says, can be devastating. “They can reduce acid retention and alter flavour development, particularly in aromatic white varieties. In practical terms, this can mean wines losing freshness, structure and longevity if sites or varieties are not well suited to the evolving conditions.” 32

Grapegrower & Winemaker

As for what varieties will thrive in Australia’s future climate, Mercer pointed to Mediterranean varieties, which have previously “evolved in climates already characterised by heat, drought and strong sunlight”.

Even traditional Australian regions may need to reconsider canopy management, row orientation, irrigation strategies and harvest timing to maintain wine style and consistency. Aaron Mercer

“Varieties such as Fiano, Vermentino, Temprani l lo, Barbera and Montepulciano are particularly exciting in Australia because they tend to retain natural acidity well, handle water stress more effectively and maintain flavour balance under warmer conditions. “We have already seen strong results from these varieties in the Hunter Valley and across parts of New South Wales, both from a viticultural and wine quality perspective. Importantly, consumers are also becoming more open to alternative varieties, which gives the industry greater flexibility moving forward,” the winemaker remarked.

The survival strategy Mercer says that the most successful grapegrowing businesses going forward will be the ones who exhibit adaptability and diversify their grape varieties.

Varieties that will cope, and those that say ‘nope’ Mercer detailed that some grape varieties will not cope well with changing conditions, especially if still being grown in traditional regions. “Some varieties are likely to become more challenged in warmer and drier conditions, particularly those that rely on long, cool ripening periods to maintain acidity and delicate aromatics. Pinot Noir is an obvious example in many warmer Australian regions, while varieties such as Sauvignon Blanc can quickly lose freshness and become overly tropical or broad in profile under excessive heat. “Chardonnay will remain successful in many areas but may require cooler sites, higher elevation vineyards or changed viticultural practices to preserve balance and natural acidity. www.winetitles.com.au

“At Mercer Wines, these realities have reinforced our belief that the future of Australian wine lies in matching varieties to the right sites and climates, rather than relying purely on tradition. “Australia is uniquely positioned in that regard because we have a diverse range of climates and an openness to alternative varieties. While classic varieties such as Shiraz, Chardonnay and Semillon will remain extremely important within the Hunter Valley, the industry will increasingly need to adapt both viticulturally and commercially. “Sustainability will not simply be a marketing concept, it will be essential to vineyard longevity and wine quality. The growers and producers who are willing to evolve, experiment and embrace regional and varietal diversity are likely to be best placed for the future Australian wine landscape,” he noted. September 2026 – Issue 752

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grapegrowing

Vineyard management at your fingertips

The new app designed ‘by industry for industry’

For years, Jonathan Hambrook has managed vineyards the same way many growers do: juggling spreadsheets, paper notes, text messages and the constant challenge of keeping track of what needs to be done across the property. But rather than accept the administrative headaches as part of the job, the owner and vigneron of Stockman’s Ridge Wines in Orange decided that something needed to be done to smooth out vineyard operations. The result is VineTrack, a vineyard management app designed to bridge the gap between field work and office operations. Journalist Kyra Trussell spoke with Hambrook about the inspiration behind the new platform and how it aims to help vineyard businesses work smarter, not harder.

onathan Hambrook says the idea for the app arose from the “day-to-day reality of running and managing vineyard work”.

feasible, admitting that important details can easily be missed or forgotten during busy seasonal periods.

“Like many vineyard businesses, we had a lot of information spread across custom Excel spreadsheets, paper records, notebooks, text messages, whiteboards and memory. The spreadsheets were useful for calculations and planning, but they did not bring everything together, and they were not practical to use in the field,” he explained.

“A fellow viticulturist also described a vision for a tool where an operator could simply press a button while doing a job to record an issue, so [that] another team could come back later and complete the repair. That idea helped shape the first build, which started with pin drops, spray trip recording and spray program management.”

Moreover, he shared that field records were often just paper notes written whilst actively driving along rows of vines to check for issues. He knew that this wasn’t

He highlighted that the app was not made by looking at other platforms and trying to copy them, but by asking, “what do vineyards actually need?”.

Grapegrower & Winemaker

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“There are general farm-management apps, spray program tools and mapping systems available, but we saw a gap for a vineyard-specific, mobile-first platform backed by a powerful web portal. VineTrack is not just a product that puts geofences around blocks and drops pins at GPS locations…the workflows are built around blocks, rows, spray jobs, vineyard machinery, field observations, trips, fuel, maintenance and the way teams move through a vineyard during the season. “Pins can be attached to vineyard rows, and duplicate detection is based on linear distance along the row rather than simply raw GPS distance. This means users can record two issues that may be very close together physically, but on September 2026 – Issue 752

To succeed in farming, you need to love solving problems. From weeds and disease to damaging pests, every decision counts. That’s why Australian viticulturists trust BASF solutions to protect vine health, support fruit quality and maximise vineyard potential.

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grapegrowing separate rows, and still find them later using practical vineyard directions. “For example, a pin can guide someone to a specific row, side and direction of travel, such as ‘Row 101.5, left-hand side, facing north’. That is much more useful for vineyard teams than a simple GPS point on a map.” Hambrook’s emphasis on making a program that functioned the way vineyards actually work led to one of the app’s crucial features being developed – its ability to run offline. “Many vineyards are in regional, hilly or remote locations where mobile coverage can be unreliable, so the system has been designed with that reality in mind. “Users can continue capturing fieldbased information while they are out in the vineyard, including trips, work activity, spray records, vineyard observations, pins, machinery use and other operational records. The idea is that staff should be able to record information where the work actually happens, rather than waiting until they are back in the office and relying on memory,” he said.

Improving visibility The vigneron believes the main benefit of the app for vineyard operations is visibility.

There are general farmmanagement apps, spray program tools and mapping systems available, but we saw a gap for a vineyardspecific, mobile-first platform backed by a powerful web portal. Jonahan Hambrook

“VineTrack helps vineyard businesses see what work has been completed, where it happened, who completed it, what machinery was used and what it cost. That can help reduce missed records, improve spray compliance, support audit preparation, track machinery and fuel use, manage maintenance and build a clearer operational history over time. For owners and managers, that means better information for planning, budgeting and understanding the true cost of vineyard work. “It also helps turn field observations into actions. For example, if someone sees a broken post, pest pressure, disease symptoms, irrigation issue or hazard, they can record it in the field so it

can be reviewed and followed up rather than forgotten.” He also described how the app helps to reduce repetition and manual administration, with tasks and data entry being hosted in one place for everyone in the vineyard to access. “We are continuing to build this area further as more vineyard businesses approach us with their needs and ideas,” he added. The development of the app wasn’t without its teething problems, however, with Hambrook noting that building software for vineyards is “very different” from building a simple officebased system. “The app has to work around real field conditions, patchy reception, GPS accuracy, different block layouts, row detection, machinery workflows, spray records, weather data, and the need for information to sync between mobile devices and the office portal. “One of the biggest challenges has been making the system powerful enough to capture meaningful vineyard information, but still simple enough to use during a busy workday. If it is too complicated, people will not use it in the field. “There have also been technical challenges around row detection, syncing data, supporting offline workflows,

TRAINING AND TRELLISING IN THE VINEYARD Application

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Grapegrower & Winemaker

• 58 Clips per magazine • 1.3mm clip thickness • Tool with ergonomic rubber grips.

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September 2026 – Issue 752

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grapegrowing

connecting the app and portal, and making sure records are structured in a way that is useful for compliance, reporting and future decision-making. “The development process has been very practical. We keep testing it against real vineyard situations and asking whether it would actually help someone on a tractor, in the shed or managing the business from the office. That has shaped the platform from the beginning,” he affirmed. Early feedback for the app has been positive, says Hambrook, particularly around the need for a tool that reflects how vineyard work happens. “We are very open to ideas from industry colleagues and have taken their recommendations on board as we continue to streamline the tool for in-field use. “There has also been strong interest in the low-reception capability, spray records, field observations, machinery and fuel tracking and the ability for a 38

Grapegrower & Winemaker

There has also been strong interest in the low-reception capability, spray records, field observations, machinery and fuel tracking and the ability for a manager in the office to see what has been recorded from the field. Jonathan Hambrook manager in the office to see what has been recorded from the field. “A lot of the feedback has reinforced the same theme: vineyard businesses do not just need more data, they need practical information they can trust and use.” The app is free for users to download and use for three months, moving to a www.winetitles.com.au

subscription model after the trial period has elapsed. “The subscription model allows us to continue improving the product, supporting users, maintaining the cloud systems behind it and adding new features as vineyard businesses need them. “The goal is to keep pricing practical for growers and vineyard businesses, while still providing a professional tool that can support field records, spray compliance, machinery, fuel, maintenance, reporting and teambased vineyard management. There is pricing designed for sole operators through to larger vineyard businesses and enterprises,” Hambrook explained. The app is currently available for Apple devices; however, the web-based portal can be accessed simply by using a browser. Hambrook remarked that the focus for him has been on getting the Apple version working well first, with an Android version currently in development and expected to launch in the coming months. September 2026 – Issue 752

supplierupdate

Pests & Disease

Flexibility in the vineyard: matching weed control to the target

Vineyards rarely face a single weed problem. Species, growth stage and weed pressure shift across blocks, and the tools growers reach for have to shift with them. Increasingly that means building an integrated weed-control programme around more than one mode of action, rather than leaning on the same chemistry every pass. Nonanoic (pelargonic) acid is now an established part of that toolkit in vineyards and other agricultural situations. Formulated as a herbicide it is a nonselective, contact bioherbicide. FireHawk Bioherbicide Super Concentrate works by quickly dehydrating the plant; results are seen as browning and wilting, usually within a couple of hours of application. To be effective, it must come into contact with the green parts of the plant. It is not translocated, leaves no soil residual herbicide activity, and degrades rapidly in biologically active soil to carbon dioxide and water, with no known target-site resistance mechanism. That contact action is where the flexibility starts. FireHawk’s patented Super Concentrate formulation is registered

September 2026 – Issue 752

across a 2 to 5 L per 100 L rate range, so growers can match the rate to the target: lower rates for young, actively growing weeds and routine maintenance, higher rates as weeds mature or perennials and grasses come into play. Because results come down to coverage, ensure your sprayer is set up and calibrated correctly. It also offers a different answer to a costly problem. Glyphosate-resistant annual ryegrass, and other stubborn weeds such as fleabane, are spreading through vineyards and are slow to shift once established. Because FireHawk works by contact desiccation, not the systemic pathway these weeds survive by, that resistance offers them no protection. FireHawk can be used on its own, in rotation, or as a tank-mix partner with

www.winetitles.com.au

other herbicides such as glufosinate or glyphosate; rotating to a different mode of action gives glyphosate a break and helps bring these populations back under control. And it’s flexible to suit your vineyard management. FireHawk is a Southern Cross Certified Allowed Input for organic and regenerative systems, so it can be used in organic blocks or as one tool within a conventional programme. Growers should confirm suitability with their own certifier before use. To learn more or to discuss sprayer setup for best results, call Contact BioSolutions on 1300 856 540 or visit firehawkbioherbicide.com.au

Grapegrower & Winemaker

grapegrowing

Diseases and Pests

A practical guide to protecting vine health and grape quality Managing pests and diseases is an unavoidable part of growing grapes, and accurate identification is often the first step towards effective control. Diseases & Pests provides grapegrowers, students and other industry professionals with a practical reference for recognising and managing the problems that can affect grapevines.

dited by Phil Nicholas, Peter Magarey and Malcolm Wachtel, the book brings together technical knowledge and practical information in an accessible format, supported by detailed colour photographs and diagrams.

A reference for the vineyard and the classroom While Diseases and Pests is designed with practical vineyard management in mind, its accessible presentation also makes it useful for students and others seeking to build their knowledge of grapevine health.

Inside the book Diseases and Pests provides practical information on:

For growers, it provides a reference that can be returned to throughout the growing season. For students and educators, it brings together a broad range of information in a single, wellillustrated volume.

• The identification of common grapevine diseases and insect pests • The symptoms and characteristics that help distinguish different problems

An essential viticulture reference

• Research and technical information relevant to vineyard health • Strategies for the prevention and control of pests and diseases • Colour photographs and diagrams to assist with identification and diagnosis The emphasis throughout is on information that can be applied in the vineyard, making the book a useful reference for growers as well as a valuable resource for students and those involved in viticulture education.

Identifying the problem Effective vineyard management begins with knowing what you are dealing with.

Symptoms caused by diseases, pests and other vineyard problems can sometimes appear similar, making accurate identification particularly important when deciding how to respond. The book’s combination of concise information and extensive visual material makes it easier to compare symptoms and identify potential problems, providing a practical reference when decisions need to be made.

Healthy vines are fundamental to producing quality grapes, and understanding the pests and diseases that threaten them is an important part of successful viticulture. Diseases and Pests combines practical identification, technical information and visual guidance in a reference designed to support better understanding and management of vineyard health. Available now through Winetitles Bookstore

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the

September 2026 – Issue 752

supplierupdate

Pests & Disease

New fungicide option assisting sustainability goals at Banrock Station

Banrock Station, located in the Riverland region of South Australia, has long held goals around sustainability and the environment when producing high quality wines. As part of Accolade Wines, the Banrock Station vineyard includes 1000 hectares of wetland, harbouring thousands of native plants and animals.

that into the sustainable wine Australia program, and they send us back our results,” he said.

“We don’t want to use harsh chemicals that will harm the environment or our people.

Vineyard manager Brendan Turner said they were also focused on using energy resources effectively.

“We can compare them to our neighbours and others in the region and we look to better ourselves year on year. It’s great for the industry as a whole.”

“We’re examining how we use chemicals, looking at factors such as safety, application methods, and weather conditions.

“Whether it’s water, power consumption, chemical usage or diesel, we measure what we use each year and then put

He said potential products used in the vineyard were analysed with sustainability in mind.

“There are chemical softness scores on all the chemicals that we buy. As a general rule, we use something that

September 2026 – Issue 752

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Grapegrower & Winemaker

supplierupdate

The fact that the product is user-friendly and not harmful to the environment, it ticked all the boxes as far as sustainability goes. Brendan Turner has a softness score that’s quite low and is beneficial to what we’re trying to achieve.” Turner said Verpixo® fungicide from Corteva was recommended last season. Verpixo controls grey mould (Botrytis) and powdery mildew and is a new Group 21 chemical which has been introduced at a time when other options are losing efficacy or facing regulatory pressures. “I had also heard about Verpixo from some of the growers in the region who were looking at different products to utilise in their spray program,” Turner said. “The team from Corteva visited our site and we had a chat about what it could do. We decided to use the product this year and we’ve had some good results.”

not harmful to the environment, it ticked all the boxes as far as sustainability goes. The results have spoken for themselves, so it’s been great.” He said there had been a lot of powdery mildew in the district this season and a weather event in November, with a lot of rain and humidity, was also of concern. “We were worried about botrytis, so Verpixo came out of the shed, we loaded it up and away we went. Within the Semillon patch where we used it, it’s worked to a great effect.” He said a Chardonnay patch had powdery mildew in it over the seasons and Verpixo was used as a totally new option this year in that area. “We put it out at 10-day intervals and it proved quite effective.”

“Where Verpixo wasn’t used, there is powdery, there is botrytis. Guys that have used Verpixo have good crops versus some guys that haven’t. I’d definitely recommend the product.” The region tends to grow big canopies in the vineyards to protect fruit in the hot conditions which can make it challenging to apply products. “It’s vital to get the sprays on early in the season around bud burst,” Turner said. “The first 40 days post budburst is a critical time before the canopies grow and they become like a big hedge.” “For disease, we have a preventative program with contingency plans for thunderstorms and other weather events. Powdery mildew and botrytis are our main diseases.”

A key attribute of Verpixo was its ability to suit the environmental and sustainability goals of Banrock Station.

Turner works with many other growers in the region who produce winegrapes for Accolade Wines.

“Its chemical softness score is quite low, so that’s one of the key factors,” Turner said. We don’t want something that’s going to be harsh on the vines or on our operators or our spray equipment. The fact that the product is user-friendly and

“I know their vineyards quite well and some of them have had powdery and botrytis issues over the years,” he said.

To ensure good coverage of vines with any product, the water rate at the start of the season is 500 litres per hectare and increased to 1200 litres per hectare as the canopy expands.

“Verpixo has certainly helped in those vineyards, where it’s produced clean fruit ready for harvest and no botrytis.

“We use three-row Croplands fungicide units to get the leaves up and spray in and around the fruit.”

Grapegrower & Winemaker

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September 2026 – Issue 752

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Pests & Disease

Powdery mildew - catch it early or chase it all season

Every season, the AWRI receives enquiries from growers about powdery mildew. Some are seeing the disease for the first time, while others are wondering why it has become so difficult to control after years of relatively few problems. The answer is usually the same: powdery mildew is much easier to prevent than to bring under control once it becomes established.

The biggest mistake growers make is waiting until powdery mildew is easy to see, before they act. By then, the disease has usually been spreading unnoticed for weeks. In this article, AWRI Viticulturist Spiro Papadopolous discusses the importance of understanding the disease cycle, recognising periods of highest risk, detecting infections early, and protecting susceptible tissue before infection occurs.

GRAPEVINE POWDERY MILDEW MANAGEMENT

Highest risk period for berry infection Unprotected green tissue remains susceptible throughout the season

Grapegrower & Winemaker

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September 2026 – Issue 752

What are the keys to staying ahead of powdery mildew?

How does powdery mildew spread?

Successful programs are built around five key principles:

Powdery mildew, caused by the fungus Erysiphe necator, survives winter in infected buds and produces characteristic ‘flag shoots’ in spring and resting spores (chasmothecia) on bark and old bunch material. Flag shoots are particularly important because they provide one of the first sources of inoculum each season. Missing even a small number of early infections can allow powdery mildew to establish before symptoms become obvious across the block.

1. Focusing on prevention rather than trying to control established infections. 2. Prioritising activity in blocks with a history of infection and susceptible varieties. 3. Monitoring regularly from budburst. 4. Combining good canopy management with timely fungicide applications. 5. Keeping records to identify recurring hotspots and improving future programs.

As temperatures increase in spring, spores are dispersed by wind and infect

new green tissue. Each infection site produces more spores, allowing disease pressure to build rapidly if conditions are favourable.

Early detection not only improves disease control but also provides valuable feedback on whether the spray program is performing as intended. Under what conditions are you most likely to find powdery mildew? Powdery mildew favours temperatures between 20 and 30°C and moderate to high humidity. Sheltered sites with poor airflow are often the first areas where disease develops. These ‘hot spot’ areas are often associated with dense or shaded canopies found in low-lying areas or because of irrigation leaks. Dense canopies not only create a favourable microclimate for disease development but also make it more difficult to achieve good spray penetration, reducing the effectiveness of fungicide applications. Varieties such as Chardonnay, Semillon, Verdelho, Riesling, Shiraz and Grenache are generally more susceptible to powdery mildew than other varieties and warrant closer attention when monitoring for signs of infection.

What should you look for in the field? Monitoring should start at budburst and continue throughout the season. Early in the season, look for ‘flag shoots’ with stunted growth, curled leaves and the characteristic grey-white powder. Leaves usually develop small yellow-green spots before the powder becomes obvious, and young leaves may become distorted. As the season progresses, the bunch rachis and berries become the main focus of monitoring. Infection can cause rachis and berry scarring, berry splitting, distortion and uneven colouring in dark-skinned varieties, while infected September 2026 – Issue 752

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Grapegrower & Winemaker

canes often develop distinctive redbrown to black web-like markings after lignification. Inspect multiple locations within each block, including the inner canopy and known ‘hotspots’. If an infection is found, mark it with flagging tape and record the location so you can monitor its progress throughout the season. Early detection not only improves disease control but also provides valuable feedback on whether the spray program is performing as intended.

What’s the best way to prevent and manage powdery mildew? The most effective programs combine canopy management with timely fungicide applications. An open canopy improves airflow, reduces humidity, and allows sprays to reach inner leaves and bunches more effectively. Good vineyard practices include: • Maintaining open canopies using pruning, shoot thinning, and shoot positioning. • Managing irrigation and nutrition to avoid excessive vigour, including timely fixing of irrigation leaks. • Improving spray coverage by adjusting sprayer set up as the canopy develops throughout the season. Most fungicides registered for the control of powdery mildew provide protectant rather than curative activity. Preventative applications made before infection becomes established are significantly more effective than attempting to manage active disease. In vineyards with a history of powdery mildew, application of protectant fungicides should commence from the 5cm shoot growth stage. During periods of high disease pressure, maintaining short spray intervals is essential. Sulphur remains an effective and economical option early in the season when good coverage can be achieved, while synthetic fungicides play an important role before and during flowering. Late-season powdery control is often more challenging because the disease is well established and dense canopies reduce spray penetration. This reinforces the importance of protecting vines early rather than trying to recover later in the season. Always refer to the current 46

Grapegrower & Winemaker

The most effective programs combine canopy management with timely fungicide applications. Agrochemicals Registered for Use in Australian viticulture (commonly known as the ‘Dog Book’) for registered products and timing for export wine (https://www.awri.com.au/wp-content/ uploads/agrochemical_booklet.pdf).

• Following product label directions.

Could fungicide resistance be contributing to your inability to control powdery mildew?

• Rotating fungicide mode-of-action groups.

Fungicide resistance develops when a fungus survives a dose of a chemical that would normally kill or control it. Repeated use of the same fungicide acts as a selection process, killing susceptible fungi while allowing resistant ones to survive, multiply and eventually dominate the population. If you notice that your ability to control powdery mildew is diminishing yearon-year, it might be that you have ‘reduced sensitivity’ or ‘field resistance’ occurring. The only way to diagnose this is with laboratory testing (contact SARDI Horticulture Pathology Laboratory). It is essential to manage fungicide resistance so that effective fungicides are preserved. This can be achieved by: www.winetitles.com.au

• Following CropLife Australia’s powdery mildew resistance management strategy as outlined in the ‘Dog book’.

• Investigating suspected spray failures and testing for resistance. • Reducing disease pressure using canopy management techniques.

How to access help The AWRI helpdesk provides a technical advisory service for Australia’s grapegrowers and winemakers. For free and confidential advice, call (08) 8313 6600 or email helpdesk@awri.com.au This work is funded by Wine Australia, with levies from Australia’s grapegrowers and winemakers and matching funds from the Australian Government. AWRI is a member of the Wine Innovation Cluster in Adelaide, SA. September 2026 – Issue 752

Tried. Tested. Trusted. Syngenta products have earned their place in many successful viticulture programs in Australia, time and again. It’s our world-class science, commitment to sustainability, and thorough understanding of your needs that help us develop solutions to challenges you’re facing today, and tomorrow. Speak to your local Syngenta representative to partner with us and be first in line to discover our exciting, next generation innovations.

winemaking

Brettanomyces – FAQ and management in real-time By Victoria Hughes¹, Alana Seabrook² and Carly Gamble³ Introduction ‘Brett’ is still a hushed topic for many a winemaker. It causes noticeable spoilage which can detract from the wine quality both in terms of aroma and taste. Often winemakers don’t realise they have a problem in their wine until it is too late, costing them entire batches and vintages. ¹ Winechek R&D Manager/Victorian State Manager ² Winechek Operations Manager ³ Winechek Technical Manager/WA State Manager

Grapegrower & Winemaker

In most cases, oak – often old, but can be new as well, is the source and vector of the spoilage.

monitoring strategy to minimise microorganism growth and provide ongoing monitoring.

But the simple fact is, everyone has Brettanomyces – but whether it is allowed to grow is the question.

What is Brettanomyces bruxellensis?

A number of basic chemical parameters can be used to identify the risk of any wine developing Brettanomyces. This article will seek to outline some of those key parameters and a best practice www.winetitles.com.au

‘Brett’ or Brettanomyces bruxellensis (B. bruxellensis) is a spoilage yeast commonly found in wineries, in part due to its tolerance for high alcohol, low pH and low oxygen levels. B. bruxellensis has the potential to cause off flavours in September 2026 – Issue 752

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At lower temperatures, yeast will grow slower. The warmer the temperature, the quicker they will grow. A wine with a high population of B. bruxellensis was monitored at 3°C, 10°C, 15°C and 20°C over 50 days. The wine stored at 3°C and 10°C did not present any significant increase in 4EP/4EG levels, however the wines stored at 15°C and 20°C both presented with over 1500 ug/L 4-EG at the end of the 50-day period (Malfeito-Ferreira, M., 2011). The time of year and storage conditions can play a role in spoilage. Residual sugar Like many yeast, whilst B. bruxellensis can live off many substrates, they do have a preference for simple sugars like glucose and fructose. Incrementing amounts of glucose and fructose were demonstrated to stimulate the growth of B. bruxellensis (Chatonnet et al. 1995). Ensuring your wine has completely finished fermentation is critical as anything over 0.2 g/L of GF was found to stimulate B. bruxellensis growth. Whilst a wine with 4 g/L glucose/fructose may not taste like a sweet wine, this presents a huge risk for the growth of B. bruxellensis. Alcohol and sulfite tolerance Multiple studies have found that B. bruxellensis are not able to grow well over 15% alcohol whilst Saccharomyces cerevisiae can grow up to 18% alcohol. Despite this, they are able to remain viable for long periods of time. This is attributed to their exceptional resistance to minimal nutrient conditions. B. bruxellensis can be extremely sulfite resistant. There are different genetic variants which are more or less sulfite resistant (Varela et al. 2019). Levels of 0.8 mg/L molecular SO2 had varying levels of effect on three different strains over a oneyear storage period. Levels up to 0.6 mg/L had very little effect on any of the strains. This means a red wine stored in oak at 15°C, with a pH of 3.65 with a free SO2 amount of 35 mg/L would only amount to 0.5 mg/L of molecular SO2. (Coulon et al. 2011). Extended malolactic fermentation where a wine may be left without SO2 for prolonged periods is a high-risk scenario where B. bruxellensis often start growing. September 2026 – Issue 752

PRSOD ATORY PRODU CTS UCTS PRODUCT LABORATORY

EDITION

Whilst B. bruxellensis may be found anywhere including vineyards and cellar equipment, B. bruxellensis tends to become evident during the maturation process in oak. They grow very slowly in comparison to other yeast but are essentially scavengers and can metabolise a number of analytes that many other yeast can’t in order to survive. The porous nature of the wood allows the influx of small amounts of oxygen (Swaffield & Scott, 1995; Loureiro & Malfeito-Ferreira, 2006) and the www.rowe.com.au presence of cellobiose can serve as a sugar resource in new oak (Boulton et al. 1996).

WINE AND BEVERAGE CATALOGUE EDITION

Where does B. bruxellensis come from?

WINE & BEVE WINE & BEVERAGE RAGE & WINE LABEVERAGE LABORBORATORY

EDITION EDITION

wines, through production of the volatile phenolic compounds 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG). This is often associated with a reduction in fruit and other desirable aromatic profiles.

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winemaking I’m worried I added too much DAP and now there are excess levels of Nitrogen – will this promote Brett? Interestingly, no significant impact on the growth of B. bruxellensis was found in wines with incrementing levels of yeast assimilable nitrogen at the end of fermentation in ranges expected post autolysis.

How can I monitor my wines? Taint There are a number of different ways to monitor wines for the presence of B. bruxellensis. Many people choose to monitor the taint that is produced rather than checking for the cells themselves. 4EP and 4EG may be quantified employing a GC-MS approach (Table 1). This methodology ensures precise detection and quantification of these volatile compounds, often linked to sensory descriptors such as “bandaid” or “wet leather.” The proportion of 4EP to 4EG differs across various wines, with a 3.5:1 ratio for Pinot, 8:1 for Merlot, 9:1 for Shiraz and a 10:1 ratio for Cabernet Sauvignon. Thresholds for this vary depending on the source, however generally anything over 400 ug/L for 4-EP and 150 ug/L for 4-EG are able to be perceived. A number of different compounds from oak and varietal characters from the wine itself may mask the taint. Yeast detection Yeast may be cultured or detected by molecular methods, the most common being some variation of PCR (Table 1). Culturing or plating, assumes that the yeast is able to grow in ideal conditions and can take up to 14 days. Molecular methods tend to be quicker, and involve looking at the DNA itself. It is common to see wines that have recently been sulfured to not have B. bruxellensis present via plating, literature suggesting that the cells may be temporarily Viable But Non Culturable (VBNC). Most molecular methods including qPCR will generally detect the cells whether or not they are VBNC. Often a combination of both tests over time will contribute to a comprehensive data set allowing the winemaker to identify high risk wines and practices. 50

Grapegrower & Winemaker

B. bruxellensis testing methods

Culturable cells

qPCR/PCR

Flow cytometry

4EP/4EG

(PLATING) This tells us how many cells can grow in a lab environment. An inexpensive monthly follow up during wine maturation.

Measures viable and non-viable B. bruxellensis DNA. A fast, highly specific test for the detection and the quantification of B. bruxellensis.

Differentiates between viable and non-viable based on either cell wall integrity or cell function. A fast and highly specific test.

4-Ethylphenol (4EP) and 4-Ethylguaiacol (4EG). Chemical taint produced by ‘Brett’ once it reaches critical population.

My wine has Brett – what can I do? Absolute filtration using membranes is routinely used to remove any yeast, including B. bruxellensis, prior to bottling. It is always best to keep the population low to reduce the load on the filters and maximise their efficiency. However constantly sterile filtering a wine in storage may not be the best practice. B. bruxellensis grows slowly fighting against many inhibiting factors as it proliferates, including other microorganisms. By sterile filtering the wine constantly and then returning it to an infected vessel, this can promote even quicker growth. It is important to treat both the wine and the source of the infection, including the oak.

But the simple fact is, everyone has Brettanomyces – but whether it is allowed to grow is the question.

The time and temperature required to achieve this will vary depending on the capability of the steamer, temperature of the water and size of the barrel.

Chitosan Curative application Application of chitosan/ β-glucanase based treatments is often more common once a problem has been detected. Its application is able to effectively kill the yeast cell, literally destroying the cell structure. The population required to commence producing 4-EP and 4-EG will vary depending on the wine in question, but often produces detectable levels in the 1x102 to 1x103 cells/mL range (Chatonnet et al. 1992). At this population level, SO2 will be consumed very quickly – both free and total SO2 will be greatly reduced here and unavailable from an antimicrobial point of view if added. At this cell level it is ultra-critical to reduce the microbial load in order to ensure a portion of molecular SO2 in order to prevent further growth. Analytical checkpoint – Wines which are tested for Brettanomyces with molecular methods after the addition of Chitosan often present with positive results for a period of time as the DNA is still present, despite the cells being completely denatured. Preventative application

How can I kill Brett in barrel? B. bruxellensis cells are able to be rendered non-viable with the use of heat. One study pointed to 55°C for 2 minutes being enough to reduce the Brettanomyces population to zero (Couto et al. 2005). However microorganisms are not just present in the wine, they are able to permeate the oak itself, meaning that any heat treatment must reach the outside of the barrel to be effective. www.winetitles.com.au

Chitosan/beta-glucanase combinations may be used successfully as a preventative form of treatment before B. bruxellensis has the opportunity to proliferate. Because the combination affects the cell viability, it will inhibit any growth before the cell mass is able to grow. Often, the presence of B. bruxellensis is only determined by the winemaker when taint is detected sensorially. By this stage, the B. bruxellensis population has reached high cell numbers, in the order of 50-100 cells/mL. By preventing the September 2026 – Issue 752

growth in the first place, a winemaker is able to maintain a higher proportion of molecular SO2 by ensuring there is a growth prevention strategy such as OENOBRETT® in place. This method is also much less dependent on personnel to monitor the problem and becomes part of a standard operating procedure. This preventative treatment can be used: • On topping barrel ageing

wine

case

• On wine lees • On red pressings (these contain a

higher microbial load than the free run fraction) • On wine with high pH (less available molecular SO2) • On wine with high micro-organisms population

If my wine comes up positive for B. bruxellensis via PCR, but negative for plating, what does that mean? Standard qPCR measures DNA which is present in both live and dead. SO2

additions may cause B. bruxellensis cells not to show up positive via plating. qPCR can pick up cells that are not necessarily culturable via plating which are sometimes called Viable But NonCulturable (VBNC). Picking up VBNC by qPCR may give you a positive result that you would not have otherwise gotten with plating. If B. bruxellensis is not picked up due to a recent SO2 addition, it may falsely lead to the conclusion that B. bruxellensis is not present. It is also possible that the cells are no longer alive, and only dead cells have been detected, but they may have still been alive long enough to produce some 4EP/4EG. This may also be the case when chitosan-based products such as OENOBRETT® are used, as the cell membrane is compromised creating a dead cell, whereby the DNA is still able to be detected via qPCR. Ongoing routine checks are recommended to detect any growth before the cells start producing ethyl phenols.

Absolute filtration using membranes is routinely used to remove any yeast, including B. bruxellensis, prior to bottling.

What if my wine comes up positive via PCR and plating, but there is no 4EP/4EG being produced? B. bruxellensis cells need to reach a critical population before they can start producing off-flavours (4EP/4EG). This population level may be different for each wine depending on the chemical factors and other microorganisms present. It is likely that if there is a population in September 2026 – Issue 752

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Grapegrower & Winemaker

winemaking the wine that it will start producing 4EP/4EG over time.

My wines are at 50 ppm free SO2 – why am I getting a viable result via plating? B. bruxellensis are highly SO2 tolerant and can survive significant levels of SO2. The amount of available SO2 will be dependent on pH. Any residual sugar available can stimulate their growth. Each wine matrix is different and will have factors working with and against B. bruxellensis growth. Brand new barrels contain carbohydrates which can also be metabolised by Brett, further supporting population growth.

B. bruxellensis is ever present in wineries and can cause significant financial and reputational damage.

Will B. bruxellensis keep growing after it goes to bottle? B. bruxellensis will keep growing in bottle if the environment allows. They are able to grow without any air (anaerobically) as well as with air (aerobically), so if the product is not sterile filtered to bottle via membrane filtration, there is a risk that a single cell could turn into a large population over a number of years and produce significant levels of 4EP/4EG.

Concluding notes B. bruxellensis is ever present in wineries and can cause significant financial and reputational damage. The gold standard of B. bruxellensis management is preventative, with ongoing routine monitoring, however often this only gets put in place after a major infection. Some basic parameters to monitor may assist in controlling or preventing the proliferation of B. bruxellensis: • Ensuring all residual sugar has been consumed during primary alcoholic fermentation 52

Grapegrower & Winemaker

• Avoiding long periods of time where the wine is left unsulfured – the shortest possible timeframe from alcoholic fermentation to the completion of MLF is desirable • Understand that lower alcohol wines present a higher risk of infection, i.e. a 12% v/v red wine will be more at risk than a 16% red wine • Oak, often old but sometimes new, can promote the growth of B. bruxellensis. Understanding that this maturation phase is high risk may assist in management of the barrels. • Sulfur additions by themselves may not be enough to control B. bruxellensis growth – additional methods may be required • Treat the wine and the vessel, not just the wine, otherwise re-infection is possible. • Use of preventative treatments such as chitosan-based products may assist with the management of high-risk wines with low alcohol, high sugar levels and warmer temperatures in addition to SO2 • B. bruxellensis can grow over time with a molecular SO2 level of 0.6 mg/L

References Agnolucci, M., Rea, F., Sbrana, C., Cristani, C., Fracassetti, D., Tirelli, A. and Nuti, M., 2010. Sulphur dioxide affects culturability and volatile phenol production by Brettanomyces/Dekkera bruxellensis. International Journal of Food Microbiology, 143(1-2), pp.76-80. Boulton, R.B., Singleton, V., Bisson, L.F. & Kunkee, R., 1996. Principles and Practices of Winemaking. Chapman & Hall Publishers New York, NY. Chatonnet, P., Dubourdieu, D. & Boidron, J.N., 1995. The influence of Brettanomyces/ Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines. Am. J. Enol. Vitic. 46, 463-468.

9th International Symposium of Oenology, Bordeaux, France. Couto JA, Neves F, Campos F, Hogg T. Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces. International Journal of Food Microbiology. 2005 Oct 25;104(3):337-44 Freer SN. Acetic acid production by Dekkera/ Brettanomyces yeasts. World Journal of Microbiology and Biotechnology. 2002 Apr;18(3):271-5. Loureiro, V. & Malfeito-Ferreira, M., 2006. Dekkera/Brettanomyces spp. Chapter 13. In: Blackburn, C. de W. (ed). Food spoilage microorganisms. Woodhead Publishing Ltd, Abington, Cambridge, UK. pp. 353-398. Malfeito-Ferreira M. Yeasts and wine offflavours: a technological perspective. Annals of Microbiology. 2011 Mar;61(1):95-102. Serpaggi, V., Remize, F., Recorbet, G., Gaudot-Dumas, E., Sequeira-Le Grand, A. and Alexandre, H., 2012. Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces. Food microbiology, 30(2), pp.438-447. Willenburg, E. and Divol, B., 2012. Quantitative PCR: an appropriate tool to detect viable but not culturable Brettanomyces bruxellensis in wine. International Journal of Food Microbiology, 160(2), pp.131-136. Avramova, M., Vallet-Courbin, A., Maupeu, J., Masneuf-Pomarède, I. and Albertin, W., 2018. Molecular diagnosis of Brettanomyces bruxellensis’ sulfur dioxide sensitivity through genotype specific method. Frontiers in Microbiology, 9, p.1260. Copyright© 2023 Winechek Laboratories. No part of this publication may be reproduced in any form or by any means without the permission in writing from the copyright owner. Varela C, Bartel C, Roach M, Borneman A, Curtin C. Brettanomyces bruxellensis SSU1 haplotypes confer different levels of sulfite tolerance when expressed in a Saccharomyces cerevisiae SSU1 null mutant. Applied and Environmental Microbiology. 2019 Feb 15;85(4):e02429-18.

Childs BC, Bohlscheid JC, Edwards CG. Impact of available nitrogen and sugar concentration in musts on alcoholic fermentation and subsequent wine spoilage by Brettanomyces bruxellensis. Food Microbiology. 2015 Apr 1;46:604-9.

Tubia I, Prasad K, Pérez-Lorenzo E, Abadín C, Zumárraga M, Oyanguren I, Barbero F, Paredes J, Arana S. Beverage spoilage yeast detection methods and control technologies: A review of Brettanomyces. International Journal of Food Microbiology. 2018 Oct 20;283:65-76.

Coulon, J., Raffestin, V., Bellan, M. and Lonvaud-Funel, A., 2011. Molecular SO2 effect on Brettanomyces bruxellensis populations during a one-year storage. In

Swaffield, C.H., Scott, J.A. & Jarvis, B., 1997. Observations on the microbial ecology of traditional alcoholic cider storage vats. Food Microbiology 14, 353-361.

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September 2026 – Issue 752

Refrigeration

The cool factor

Refrigeration technology drives winery efficiency

From pioneering temperature-controlled fermentation to today’s cloud-connected cooling systems and solar-powered refrigeration, technology continues to reshape winery operations. Brendan Black explores the evolution of refrigeration and the innovations helping wineries improve wine quality while reducing energy use.

AT A GLANCE ● Refrigeration transformed modern winemaking ● Fermentation cooling pioneered in Australia

was

● Cooling can account for 50–70% of winery energy use ● Glycol and brine systems remain widely used ● Variable speed pumps improve efficiency The Frigid.Cloud dashboard on a laptop. Image courtesy Frigid.Cloud

The most intensive energy use in a winery is for refrigeration, such as must chilling, fermentation, cold stabilisation and wine storage, accounting for around 50–70% of total consumption.

egulating the temperature of juice and wines before, during and after fermentation is paramount for obtaining one’s desired results. With refrigeration technology improving steadily all the time – including how it is powered – there are now many options available for wineries, no matter their size.

From cellars to cooling coils In the days before electric refrigeration, temperature regulation during winemaking was incredibly difficult. This helps to explain why many Old World wineries were constructed into the sides of hills and mountains, or even completely subterraneously, to better control the temperature. Yet the results could be haphazard, particularly for more delicate white wines. In the 1940s, Sydney Hamilton (of Hamilton Ewell’s Vineyards in the Barossa Valley) pioneered the use of September 2026 – Issue 752

refrigeration for temperature regulation during fermentation through a series of experiments. Using cooled copper coils suspended in vats, he was able to lower the temperature of the juice, which led to the creation of Ewells Moselle, a blend of Pedro Ximenez, Verdelho and Riesling, quickly becoming a very popular beverage. Hamilton’s innovation helped to shift the consumption (and production) of wine in Australia away from fortifieds and spirits towards table wines that could be consumed with food. While “Chateau Cardboard” might be derided by those of us who grew up with a cask of Moselle or Claret in the pantry, these lighter, fruitier wines were just one part of a shifting landscape for Australian wine. It’s no exaggeration, therefore, to say that refrigeration revolutionised winemaking. www.winetitles.com.au

● Smart systems enable remote temperature monitoring ● Solar power is refrigeration costs

reducing

● Automation is shaping the future of winery cooling

Refrigeration within a winery is necessary for a multitude of purposes, such as must cooling, to limit phenolic oxidation and premature fermentation, juice clarification, to settle solids in the juice, to control the start of fermentation, for cold stabilisation, to remove tartrate crystals, and cool the wine once it is bottled, to limit premature oxidation. But performing all these functions can make a winery’s power bill soar into uncomfortable territory. The South Australian Wine Industry Association (SAWIA), in collaboration with the South Australian government and Australian federal government, produced a useful resource in 2014 (the most recent edition) to help wineries calculate their energy consumption across multiple domains. The most intensive energy use in a winery is for refrigeration, such as must chilling, Grapegrower & Winemaker

winemaking

Temperature can be monitored remotely. Image courtesy Frigid.Cloud

fermentation, cold stabilisation and wine storage, accounting for around 50–70% of total consumption. Tips include adjusting the maximum temperature setting, and while this might not always be possible, depending on wine style, for every 1ºC increase in temperature there is a 2–4% reduction in energy consumption.

Choosing the right refrigeration system Winery refrigeration comes in many different forms, depending on the size of the winery and the use case. Refrigerants are generally divided into two groups: naturally occurring liquids, such as carbon dioxide, ammonia and isobutane; and synthetic liquids such as hydrofluorocarbons and glycols. Chlorofluorocarbons, otherwise known as CFCs, were phased out from 1987 due to their ozone-depleting capability. Glycol is a common fluid used in refrigeration, generally available in two main forms: ethylene glycol, which has antifreeze properties and is often found in automobile cooling systems but is quite toxic; and propylene glycol, which has less toxicity than ethylene glycol, is often added to cosmetics, oral hygiene products and even food, and will be the main type of glycol used when referring to ‘glycol refrigeration.’ 54

Grapegrower & Winemaker

With industries looking for new ways to incorporate smart technology into their workflows and products to improve efficiencies, it’s probably no surprise that even refrigeration has evolved

Glycol refrigeration involves a mix of water and propylene glycol distributed through pipes. The liquid is very efficient at removing heat from a room or tank (due in part to having a lower freezing point than water), after which the liquid returns to the chilling unit and is cooled down. A glycol refrigeration unit can maintain low temperatures for a long time and is suitable for cooling down large rooms or objects. Brine chillers are another popular form of refrigeration due to the ability of www.winetitles.com.au

the brine solution to reach sub-zero temperatures without freezing, which can also lead to power savings. They generally consist of a chiller which uses a form of refrigerant to cool the brine before it is circulated throughout the system, and the brine may include other substances such as ethanol, propylene glycol and corrosion inhibitors, due to the presence of salt.

Smarter, more sustainable cooling Innovations in refrigeration technology over the years have led to the development of new devices called variable speed drive pumps for secondary refrigerants. They work by allowing the pump to operate at variable speeds, giving greater control to the operator. This can lead to power efficiencies as the pump can vary the speed to what is required, even allowing the use of automation. With industries looking for new ways to incorporate smart technology into their workflows and products to improve efficiencies, it’s probably no surprise that even refrigeration has evolved. Frigid.Cloud is an Adelaide-based tech company which uses a cloud-connected computer system and automation to monitor fermenters and cool rooms through the use of sensors. September 2026 – Issue 752

Frigid.Cloud allows users to remotely monitor temperature in real time and make adjustments according to the data, which can save time, money and energy. The technology was developed as part of a collaboration between Wine Australia, Frigid.Cloud and Kaesler Wines in the Barossa Valley.

rooms. While this isn’t exactly a new concept (thousands of them journey across the globe every day on container ships), what’s less common is to see them powered by solar, with battery backup or diesel/biodiesel generator for use at night or to guard against blackouts. Inkwell Wines in McLaren Vale have taken this idea to the extreme, constructing a cellar, homestead and accommodation from shipping containers, with 15 kW of solar panels and a 25.6 kW battery. The winery is also completely off-grid, so every single electricity-dependent function within it is powered solely by the sun.⁴

“Not only did we think Frigid.Cloud could help our refrigeration plant operate more efficiently, there was also potential for us to get a better rate of return on our solar system — our export to the grid was about 20%, which was 20% I felt we could be harnessing for our own use,” said Tim Dolan, chief winemaker at Kaesler Wines.1 Brokenwood Wines has followed a similar path, upgrading its refrigeration systems to allow automation through the use of VinWizard, which “coordinates chillers, pumps and valves so that cooling follows the wine in each tank, reducing runtime and power usage.”2

buildings means that costs continue to decrease. The energy consumption and ongoing costs of running refrigeration systems can therefore be absorbed by a move to solar power.

VinWizard states that wineries can save up to 40% on their power through automation, with the ability to see the status of each tank, chiller, barrel or cool room in real time. The software also integrates with a wide variety of winery equipment, such as tank controllers, and to monitor CO₂ systems and water usage.

Lowe Wines in Mudgee is the first winery in Australia to go completely off grid, with 414 solar panels generating 265 kW and a 1.2 MWh battery system. The energy generated from the panels is enough to power “watering systems for crops, lights, considerable refrigeration, heating, crushing and processing equipment, large motors and dishwashers”.3

The proliferation of photovoltaic cells for solar power production and batteries for storage across residential and commercial

Depending on the size of the winery, it’s even possible now to buy shipping containers to use as refrigerated cool

It’s highly likely that by the time this article is a few years old, there will have been other technological advancements in the world of refrigeration, especially as solar power and battery technology continue to improve and become more widely adopted across the residential and commercial spaces.

References 1 www.wineaustralia.com/news/articles/ smart-cooling-technology-cuts-energy-useby-50-per-cent 2 www.winetitles.com.au/holistic-approachwins-winery-top-agriculture-honour 3 w w w.abc.net.au/news/2025-10-30/ mudgee-off-electricity-grid-winery-lowewines/105941576 ⁴ www.offgridenergy.com.au/case-studies/ inkwell-wines-sustainable-cellar-door

September 2026 – Issue 752

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Grapegrower & Winemaker

winemaking

Refrigeration

Innovation

Pulse cooling: a pathway to lower winery electricity costs

How emerging refrigeration technology could reduce fermentation energy demand

As wineries seek new ways to reduce energy consumption and improve operational efficiency, pulse cooling is emerging as a promising refrigeration strategy. With the potential to reduce fermentation electrical energy demand by 30–50%, engineering consultant Ian Jeffery examines the technology’s development, the systems now available and the considerations wineries should assess before adoption. The background of pulse cooling My understanding is that over-chilling of UC Davis brewery fermentations was reported to Professor Roger Boulton in 2014 or 2015. Roger’s solution was to design and install pulse cooling. In 2016, Treasury Wine Estates (TWE) partnered with Prof Boulton, Dr Ron Runnebaum and Desmon Hernandez 56

Grapegrower & Winemaker

to install the first winery pulse cooling system at the Beringer Winery in California.

used only 30% of the energy of the conventional method, while taking twice as long to bring down the temperature.”

In 2016, VinWizard designed the first commercial winery pulse cooling system, installing its first system in a winery in 2017.

In 2020, Frigid.Cloud developed a pulse cooling system for breweries, followed in 2022 with a system designed for wineries. At approximately the same time, Bürkert developed and installed its version of pulse cooling, which it named Adaptive Cooling Control.

In 2020, the Bragato Research Institute evaluated pulse cooling, determining: “Essentially, the pulse-cooling method www.winetitles.com.au

September 2026 – Issue 752

This article discusses the history and background of pulse cooling, the systems currently available, and the considerations wineries should examine when assessing design options and potential return on investment.

Frigid.Cloud pulse cooling Frigid.Cloud Pulse Cooling is described in some detail in a previous article in the June 2026 issue of this magazine, so I will restrict myself here to a few brief comments.

to be a strong case and high return on investment potential for wineries considering Frigid.Cloud Pulse Cooling.

The idea is so simple, and the potential for energy savings in wineries is huge.

Wine Australia has highlighted Frigid. Cloud, and the Australian Wine Research Institute (AWRI) is providing support.

VinWizard pulse cooling The following quote from New Zealand’s Bragato Research Institute provides useful background on the development of VinWizard pulse cooling.

risk and improve wine quality with greater consistency.”

The institute reported that David Gill of VinWizard began installing an option for pulse cooling within winery automation software after hearing about the energy-saving approach from UC Davis Professor Richard Boulton.

peak

My understanding is that Frigid.Cloud has installed its system at 65 breweries worldwide and three wineries.

Gill said: “The idea is so simple, and the potential for energy savings in wineries is huge.”

Tim Dolan, chief winemaker at Kaesler Wines, said: “It’s not just about saving power – Frigid.Cloud helps us manage

The large number of breweries that have successfully installed this energysaving technology in a relatively short period suggests to me that there is likely

The Bragato Research Institute trial found: “Essentially, the pulse-cooled method used only 30% of the energy of the conventional method, while

A Frigid.Cloud case study of Kaesler Wines in the Barossa, which installed a system in February 2025, reports: • 52% reduction in overall energy use; • 59% average daily energy cost savings; and • 66% reduction electricity usage.

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September 2026 – Issue 752

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winemaking taking twice as long to bring down the temperature.” The institute also reported: “While pulse cooling saved 30% energy in the BRI trial, David estimates the real numbers could be as high as 50% in some wineries.” Gill noted that pulse cooling functionality was already available within VinWizard systems, but that many clients were not aware of how it could be used. My understanding is that there are more than 200 VinWizard winery automation technology systems installed worldwide, with 84 of these in Australia.

According to Wine Technology Australia, Calabria Wines upgraded all of its older non-pulse cooling field control modules in 2021. The company engaged Adelaide-based energy firm 2XE to assess the impact, with the reduction in power usage attributed to the new pulse cooling function reported to be approximately 38%. There is likely to be a strong case for investigating pulse cooling among the 84 Australian and New Zealand wineries with existing VinWizard systems, particularly recent installations where pulse cooling software capability may already be available.

Bürkert Adaptive Cooling Control

Pulse cooling has the potential to reduce fermentation electrical energy demand by 30–50%, representing a possible 15–25% reduction in total vintage electricity demand.

Wine Technology Australia, the Australian agent for VinWizard, has been focused on winery energy management for more than 15 years. Managing director Rick Nilsson said: “Wine Technology has been focusing on energy management for over 15 years providing customers with the ability to manage their power usage in ways that have enabled them to make savings of up to 50%.” Nilsson explained that pulse cooling resulted from research carried out by Professor Roger Boulton, who identified that continuous flow of brine through cooling jackets was not necessarily the most efficient method of heat transfer. 58

Grapegrower & Winemaker

In 2022, Chris Hoey, then Australian Manager for Bürkert, and I discussed and produced a brochure on Adaptive Cooling Control, Bürkert’s version of pulse cooling. An article based on this brochure appeared in the August 2023 issue of Grapegrower & Winemaker. My understanding is that Adaptive Cooling Control is an improved and updated version of Professor Roger Boulton’s original pulse cooling design. I expect, although I do not know with certainty, that both Frigid.Cloud’s and VinWizard’s systems have also evolved beyond the original version. Before installing pulse cooling at a winery, I would be doing my homework — thoroughly investigating and identifying the advantages and disadvantages of the available designs, determining accurate installation costs and calculating the likely return on investment. The key points from Bürkert’s Adaptive Cooling Control information include: • Adaptive Cooling Control is a significantly improved version of the pulse cooling concept. • Adaptive Cooling Control is a fermentation cooling control system designed to reduce refrigeration electrical power use. • Pulse cooling was developed through work undertaken by Prof Roger Boulton and Dr Ron Runnebaum, with trials commencing at a Treasury Wine Estates winery in 2016 and further investigation by the Bragato Research Institute in 2020. www.winetitles.com.au

Bürkert is not the only supplier offering a pulse cooling-type solution. However, its Adaptive Cooling Control system provides wineries with another option to consider when assessing ways to reduce refrigeration energy consumption. My suggestion is that wineries looking to reduce their vintage electricity bill should investigate all available pulse cooling options, including Bürkert Adaptive Cooling Control, and determine which system best suits their individual requirements. Adaptive Cooling Control appears likely to be relatively simple and reasonably quick to install, not overly expensive, capable of significantly reducing electricity costs and capable of providing a good return on investment.

Looking beyond the traditional wine sector In the May 2026 issue of Grapegrower & Winemaker, Paul Baggio of PB*Propack made the following observation: “Further integration, increased automation and greater reliance on data will define the next phase of development. Multiformat data will move from advantage to expectation. More important than any single technology, however, is the willingness to adopt ideas from outside the traditional wine sector.” I agree with this assessment. PB*Propack provides food and beverage engineering solutions. While it has undertaken significant wine industry work over 50 years, it has also been involved in distilling, brewing, olive oil, dairy, fruit and juice processing and packaging. This experience provides valuable insight into technologies and approaches developed in adjacent industries and their potential application within wine. Frigid.Cloud began by providing pulse cooling solutions to breweries before expanding into wineries. My assessment is that it is likely to have a significant future role in winery innovation, energy cost reduction and greenhouse gas emission reduction. VinWizard, while being a longestablished supplier of wine industry software and hardware, also provides solutions for brewing, distilling, cider, sake and kombucha producers. September 2026 – Issue 752

Bürkert is a major manufacturer of liquid and gas measurement and control equipment, with applications across industries including pharmaceuticals, water monitoring and treatment, metal manufacturing and processing, computer chip manufacturing and food and beverage production, including brewing and wine. Both VinWizard and Bürkert recommend robust stainless-steel air-actuated control valves rather than electric solenoid valves for high reliability and long-term pulse cooling performance.

3. “Case Study: Kaesler Wines reduces energy consumption by 52%”, Frigid.Cloud, 2026. 4. “Automation and energy saving for wineries”, VinWizard Wine Technology Solutions. 5. “Adaptive Cooling Control”, I. Jeffery, Australian & New Zealand Grapegrower & Winemaker, August 2023.

Is pulse cooling right for your winery? Pulse cooling has the potential to reduce fermentation electrical energy demand by 30–50%, representing a possible 15–25% reduction in total vintage electricity demand. My assessment is that pulse cooling is likely to be relatively simple, reasonably quick and easy to install, not overly expensive, capable of significantly reducing electricity costs and capable of providing a very good return on investment. However, different systems are likely to suit different wineries depending on their size, stage of automation and future objectives. If your winery fermentation control is manual, it may be time to consider automating with a pulse cooling fermentation system. If your winery already has significant automation, such as a VinWizard system, it may be time to investigate upgrading the installation to include pulse cooling. The wine industry is increasingly looking towards automation, improved data management and smarter energy use. Pulse cooling is one example of how technologies developed within and beyond the wine sector can help wineries improve efficiency and manage operating costs.

References

Gentle wine processing with the Vogelsang wine pump • Reduced oxygenation to maintain integrity of the flavours • Self-priming and pulsation-free • Easy maintenance on site

1. “Pulse Cooling”, The Porto Protocol, Treasury Wine Estates – January 2021. 2. “Pulse Cooling as an energy saver in wineries”, Bragato Research Institute, 2020. September 2026 – Issue 752

QUALITY UNCORKED vogelsang.info

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winemaking Selected suppliers of Refrigeration Equipment in Australia and New Zealand Ace Panel Systems Telephone: (08) 8359 4317 Website: www.acepanels.com.au

Eurothermal (BlueBox) Telephone: (02) 8057 9855 Website: www.eurothermal.com.au

Trane Thermo King Telephone: 1800 487 263 Website: https://trane.eu/au

Aggreko Telephone: 1800 808 109 (Aust only) Website: www.aggreko.com

FB*PROPAK Telephone: (03) 9487 1150 Website: www.fbpropak.com

Vitis & Winemakers Telephone: (03) 9487 1160 Website: www.vitiswinemakers.com

Air Comfort Services Telephone: (08) 8360 5200 Web: www.aircomfortservices.com.au

Fineweld Stainless Steel Telephone: (03) 9775 0339 Website: www.fineweld.com.au

Vitis & Winemakers (NZ) Telephone: +64 3 577 8778 Website: www.vitiswinemakers.com

Air Liquide Australia Telephone: (03) 9697 9888 Website: https://au.airliquide.com/

Fluid Chillers Australia Telephone: (03) 8796 4888 Website: www.fluidchillersaustralia. com.au

Wilmar BioEthanol Telephone: 1800 819 618 (Aust only) Web: https://www.wilmarsugar-anz.com See adverisement on page 55

Air Liquide New Zealand Telephone: +64 9 622 3880, 0800 838 (NZ only) Website: https://nz.airliquide.com/

GEA Australia Telephone: (03) 8877 9999 Website: www.gea.com

Wine Network Consulting Telephone: (03) 5962 2427 Website: www.winenet.com.au

Amertec Telephone: 1300 263 783 Web: www.amertecrefrigeration.com.au

Grapeworks Telephone: (03) 9555 5500 Website: www.grapeworks.com.au

Wine Technology Australia Telephone: 0416 143 902 Website: www.vinwizard.com

ASM Chilltech Telephone: 1300 360 134 Website: www.asmchilltech.com.au

Gree Australia Telephone: 1800 473 346

Winequip Telephone: (03) 9462 4777 Website: www.winequip.com.au

Bio-Strategy – part of DKSH Group Ibex Australia Telephone: 1800 008 453 Telephone: (03) 8318 4000, 1300 854 520 Website: www.bio-strategy.com Website: www.ibexaustralia.com.au

Winery Consulting Australia Telephone: 0434 382 613 Website: www. wineryconsultingaustralia.com

BITZER Australia Telephone: 1300 248 937 Website: www.bitzer.com.au

ISECO Engineering Services Pty Ltd Telephone: +61 3 9818 2033 Website: http://www.iseco.com.au/

Tri Tech Refrigeration Contracting & Engineering Telephone: (03) 9465 0099 Website: www.ttrefrig.com.au

Cadalpe Srl Telephone: +39 0 438 441 570 Website: www.cadalpe.com

John Morris Group Telephone: 1300 501 555 Website: www.johnmorrisgroup.com

Sullair Australia Telephone: 1300 266 773 Website: www.sullair.com.au

Clements Air Conditioning, Refrigeration & Electrical Telephone: (02) 4932 3833 Website: www.clementscare.com.au

Oomiak Telephone: (08) 8345 9900 Website: www.oomiak.com.au

Trane Australia (MTA Australasia Division) Telephone: 1800 487 263 Website: www.mta-au.com

Cold Logic – Industrial Refrigeration Telephone: (08) 8240 3333 Website: www.coldlogic.com.au

Poly Alchemy Telephone: 0438 420 327 Website: https://polyalchemy.com.au/

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September 2026 – Issue 752

Behind the Top Drops

2023 Anim Negra Bianco

Anim Wines is a small family winery based in Tasmania ran by husband-andwife duo Max and Siobhan. The couple dabbled in winemaking across the globe, stopping in New Zealand, France, Germany and the US before eventually returning to their Australian roots and settling down in Tasmania. The winery is described as “small in scale, huge in scope”, with the two focusing on responsible farming practices across the vineyards they lease and oversee across southern Tassie. Proving that great things really do come in small packages, the winery’s limited release of Anim Negra Bianco saw just two barrels made and a score of 94 points from the Halliday Wine Companion. Journalist Kyra Trussell spoke to Max Marriott of Anim Wines to find out the story behind the experimental Pinot Noir and Pinot Blanc blend. Before we start, could you give us a brief rundown of the Anim Wines story?

Anim is a small brand that my wife and I started, named after the first initials of our three daughters. We lease and manage small vineyards in southern Tasmania, making wine from fruit we farm ourselves. Now to Anim Wine Negra Bianco more specifically, how much of your production is focused on this variety?

Negra Bianco is a tiny part of what we do. We will have 10-15 different wines from any given vintage, including six single vineyard Pinot Noir’s from the 2026 vintage.

Negra Bianco is a co-ferment of 50% Pinot Noir and 50% Pinot Blanc, so the juggle of when to pick is perhaps the most challenging decision. Max Marriott

When was the wine first released?

The wine was first released in 2023 and made as somewhat of an experiment. With the 2026 vintage, have you needed to make any alterations since the first iteration of this wine?

No, we loved the results the first time around, especially the aromatic lift of the red/white co-fermentation. We’ve kept the ratio and winemaking exactly the same for the 2026 vintage, which was a cool, late year, not dissimilar to the 2023 vintage. What can you tell us about the specific site/s behind the Negra Bianco?

We take fruit from the Clarence House vineyard, which is a beautiful NE-facing site on the edges of the Coal Valley, quite close to Hobart and not far from Bellerive. It possesses the same broader soils and geology as the Coal Valley – dolerite derived cracking clays – however, September 2026 – Issue 752

there is more of a maritime influence and coolness to the site. Are there any idiosyncrasies that come with managing these vines?

Southern Tasmania is very dry, so the need to irrigate judiciously and manage this against cover crop, vine understorey, vine vigour and overall balance is one of the most important vineyard strategies. The swelling and contracting nature of the cracking clays adds another dimension to this. We find the Pinot Blanc generally sets fruit very well, so the tightness and compaction of these (rather large) bunches is another factor to consider. www.winetitles.com.au

Grapegrower & Winemaker

winemaking Greatest challenge in making the wine itself?

Negra Bianco is a co-ferment of 50% Pinot Noir and 50% Pinot Blanc, so the juggle of when to pick is perhaps the most challenging decision. The crop load and ripening window is traditionally a fraction later for the Pinot Blanc, which needs to be considered knowing this fruit will be on skins for two to three weeks, as opposed to being pressed off skins as juice.

We love having an experimental wine, or a wine where we try something different each year, so having a crack with a half/half blend of Pinot Noir/Blanc was something that happened quite organically. Max Marriott

What was the original intention for the wine from a style perspective?

For a number of years prior we had been making a simulated field blend wine that combined all of the red and white grapes from the Clarence House vineyard, so we were already on board and loving the results (and slight unpredictability) of red/white co-ferments and combinations. The aromatics, the crunch, the fun of such a wine. We love having an experimental wine, or a wine where we try something different each year, so having a crack with a half/half blend of Pinot Noir/Blanc was something that happened quite organically. There was some opportunism there as far as how harvest yields and logistics worked out, along with the pristine condition of the fruit. The idea was to make a red wine, with the co-ferment/co-pigmentation that you see in other more famous red/ white wines, treating it just as seriously as our single site Pinot Noirs. 62

Grapegrower & Winemaker

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September 2026 – Issue 752

Describe the current winemaking process that brings the wine to fruition, from picking through to bottling:

The winemaking is minimal intervention, maximum attention. We choose not to use whole cluster with this wine. The fruit is cool and wild ferment kicks off after four to five days. Daily pumpovers with punchdowns at peak ferment. On skins for three weeks and pressed off. Settled for a couple of days, racked to older French oak hogsheads. Regular topping, sulphured pre-bottling, no fining, x-flow filtration and bottled after a 10-month elevage. September 2026 – Issue 752

Any plans to change any of the winemaking inputs in the future?

No plans for any changes, other than embracing vintage variation. What are the aging recommendations for the wine?

It’s a wine made with the same intent and seriousness as any of our single vineyard Pinot Noirs. With the added benefit of white grape acidity, there is no reason the wine couldn’t age for 10-15+ years.

from the Wine Companion found himself with a bottle and it featured in their best “Wildcard” wines. Best vintages?

We’ve only made and released one so far! Our inaugural vintage in 2023, which has long sold out. However, we do have a second release from the 2026 vintage in barrel.

Most notable accolades?

What does the wine retail for and where is most of it sold?

We don’t chase accolades or competitions with our wines. However, Dave Brookes

It sells for $50. Due to limited volume, most is sold direct ex winery.

www.winetitles.com.au

Grapegrower & Winemaker

business & technology

Michael Fragos and Andrew Locke

Michael Fragos joins Haselgrove following Chapel Hill departure

Chairman of McLaren Vale-based winery Haselgrove, Don Totino, has announced the appointment of esteemed winemaker Michael Fragos to the role of CEO and chief winemaker.

he appointment comes after it was previously announced by Endeavour Group that Fragos had departed from his long-term position at Chapel Hill, where he had worked in winemaking roles for 22 years. Haselgrove Wines said Fragos needs no introduction to the McLaren Vale community, growing up on a local vineyard and having worked 37 vintages “crafting some of the region’s most celebrated wines”. “I am incredibly proud to have been entrusted by Haselgrove to lead this wonderful winery. It is a privilege to have the opportunity to help shape all aspects of the business. Leading wineries has always been my passion, and Haselgrove offers a truly unique opportunity with

Grapegrower & Winemaker

Don Totino, Michael Fragos and Andrew Locke

www.winetitles.com.au

September 2026 – Issue 752

its exceptional vineyard, well-equipped winery and rooftop cellar door,” Fragos shared. Fragos first worked with now co-owners of Haselgrove, Steve Maglieri, Don Luca and Tony Carrocci at Tatachilla winery in the 1990s. During this time, he also worked as an advisor to fellow co-owner, Don Totino, as he established his Adelaide Hills vineyard. As Fragos moved on from Tatachilla to Chapel Hill Wines, the relationship turned to that of winemaker and grower. The timing of this next phase was described by Totino as “almost blessed”. “When (previous CEO) Christophe Forel, decided to make a move to a new industry, at the same time as Michael becoming available, you could say the timing was almost blessed. We didn’t hesitate to bring Michael in. We have absolute trust in his expertise and professionalism; he’s going to take Haselgrove to the next level,” Totino said. Fragos said he is delighted to continue his connection with the “remarkable” McLaren Vale wine region. “McLaren Vale is special for so many reasons. It is home to outstanding vineyard sites, breathtaking natural beauty, a pristine coastline and a worldclass wine and food culture. “Above all, it is the people who make this region extraordinary. There is a genuine sense of community, and together we share the privilege and responsibility

Michael Fragos

of being custodians of this beautiful place,” he said. Fragos is also looking forward to working with long-term senior winemaker Andrew Locke in this new role. “I am looking forward to working with Andrew and the talented Haselgrove team to continue nurturing and developing this important McLaren Vale winery. Together, we will build on its strong foundations to showcase the character and splendour of this exceptional region through our wines.”

Michael Fragos and Andrew Locke

September 2026 – Issue 752

www.winetitles.com.au

Outside of winemaking, Fragos acts as chair of the McLaren Vale Districts Working Group. Grapegrower & Winemaker

business & technology

Education

Scholars for the 24th Len Evans Tutorial announced

The 2026 Len Evans Tutorial (LET) board has announced the 12 Australian wine professionals who will be the participants in the 24th tutorial, to be held from 2–6 November 2026 at Spicer’s Guesthouse in the Hunter Valley.

The 12 successful scholars will join more than 270 tutorial alumni “to receive invaluable training and education designed to elevate their contribution to the Australian wine show system, nurture future industry leaders and develop better all-round wine professionals”.

of applications. It’s a privilege to read each one, and we often follow the career progress of applicants over several years. As we can only welcome 12 scholars

annually, persistence — sometimes across multiple applications — is often what it takes.”

2026

L E N E VA N S T U TO R I A L S C H O L A RS Alexandra Alavoine

Winemaker, Treasury Wine Estates

Jessica Clark

Wine science tutor, University of Melbourne; sales, marketing & winemaking, Dexter Wines

VIC

Jacopo Dalli Cani

Chief winemaker, McHenry Hohnen Vintners

Alice Davidson

Owner & winemaker, Aunt Alice Wines

TAS

Brendan Hawker

Senior winemaker, Yering Station

VIC

Annabel Holland

Senior winemaker, First Creek Wines

NSW

Jacinta Jenkins

Winemaker, Pocket Gully

“193 applications were received this year, a record, with women making up two thirds of this year’s final Scholar list, the highest ever,” said Sally Evans, chair of the LET board.

Tom Kline

Wine writer & critic

VIC

Mike Latham

Senior winemaker, Giant Steps Wine

VIC

Livia Maiorana

Co-owner & winemaker, South by South West Wines

Charlotte Newton

Owner and winemaker, Cha Cha Wines; WSET educator

“The selection panel continues to be overwhelmed by the quality and volume

Emma Shaw

General manager & Winemaker, Collector Wines

NSW

Organisers say this was Len Evans’ vision and the legacy of the LET, with the five residential days often dubbed ‘the greatest wine school in the world’. Last year’s dux, Andrew Bretherton, head winemaker at WA’s Juniper Estate, said the experience was the greatest wine week of his life.

2026 Len Evans Tutorial scholars

Top row L-R: Alexandra Alavoine, Jess Clark, Jacopo Dalli Cani, Alice Davidson. Middle row L-R: Brendan Hawker, Annabel Holland, Jacinta Jenkins, Tom Kline. Bottom row L-R: Mike Latham, Livia Maiorana, Charlotte Newton, Emma Shaw.

Grapegrower & Winemaker

www.winetitles.com.au

September 2026 – Issue 752

ECO REPAIR CLAMP

Making it easy to repair broken wooden posts

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business & technology

An air of optimism at Wine Eng 2026 By Kyra Trussell

ine Eng 2026 was held on August 12-13 at Lambert Estate Wines in the Barossa Valley, with an air of optimism radiating from exhibitors, presenters and attendees alike. Grapegrower & Winemaker was in attendance and caught up with exhibitors to hear why attending the event was meaningful for their businesses and the industry overall. Paul Baggio represented Bucher Vaslin Pacific, a supplier of presses, harvest reception and sorting systems as well as membrane filtration solutions. Baggio said the company has been showcasing new technology to the 68

Grapegrower & Winemaker

Australian wine industry this year, which “has been received really well”. As for the highlight of attending the event, Baggio cited meeting people face-to-face.

This Wine Engineering Conference is a great event because the most important people in the wine industry attend it. John Fois www.winetitles.com.au

“In a world of email and text, putting names to faces and just meeting your clients is fundamental. I think it’s become more important than it ever was, and that’s what we’re seeing here today. People actually can interact and they just feel like they can ask questions whereas in writing, generally, we don’t get that nuance,” he said. When asked about the current state of the industry overall, Baggio expressed there have always challenging times. September 2026 – Issue 752

I know it’s quite public that the wine industry is struggling at the moment. So, an event like this, when we’re talking about automation, could be a cost saving for the winery. Stuart Cragg

September 2026 – Issue 752

www.winetitles.com.au

Grapegrower & Winemaker

business & technology

In a world of email and text, putting names to faces and just meeting your clients is fundamental. Paul Baggio

Grapegrower & Winemaker

“The interesting part that is important about the engineering conference is that the solutions have always been from engineered innovation, and that’s been consistent. “I guess I have always seen and had faith in that with technology, and just

Paul Baggio of Bucher Vaslin Pacific

“There’s certainly questions and there’s a lot of angst, however, I’m nearly 30 years into the industry this year, and I keep saying the same thing all the time to people, that the issues I saw in ’97 when I started are similar, but not linear as per what’s occurring…there’s always been challenges.

www.winetitles.com.au

September 2026 – Issue 752

with adaption and people understanding how to apply that, that the challenges – not all of them, because there are some that are more marketing and customer related – but certainly with some of the big questions regarding sort of labour force, efficiencies in production, energy and conservation, and just the cost of energy, those are all certainly able to be tackled by technology and innovation,” Baggio concluded. John Fois from TDA Pumps expressed a similar sentiment. “I think from what I can see, especially with my recent trips to the Riverland,

Brenton Brook and John Fois pictured with the RV65, a primary pump-over pump

Jassa Amir-Lang, Mark Gerschwitz and Patrick Anderson, on cloud wine at their Frigid.Cloud stall.

Sanjay Savur of Avca Tech

Cooper Boydon and Connor Dodd of Dixon

the wine industry is suffering at the moment. But like anything, you know, it has a downturn, and it’s only a matter of time before it comes good again. We’re here to support them, we’re here for them, whether times are bad or times are good,” Fois said.

“This Wine Engineering Conference is a great event because the most important people in the wine industry attend it.”

He expressed that, even though the event is a smaller one, the atmosphere and connection it offers is a standout.

Promoting cost solutions Stuart Cragg of Anton Paar, which supplies laboratory and process equipment, said the event can offer information regarding cost saving solutions for wineries.

Anton Paar pic.JPG

September 2026 – Issue 752

www.winetitles.com.au

Grapegrower & Winemaker

business & technology

Chris Hoskn and Aaron Chudleigh of Tynic Automation

Cooper Boydon of Dixon said the event is a good opportunity to come and connect with customers in the wine business.

“I know it’s quite public that the wine industry is struggling at the moment. So, an event like this, when we’re talking about automation, could be a cost saving for the winery. It’s still quite an important event to take place in these struggling times, and maybe you can pick up some savings by changing things you do around the winery,” he offered. Cragg said the event is significant for the business to attend as they can “get in touch with the process engineers and decision makers about their future plans and looking to automate around the wine”.

“These events are always good. Just getting everyone together…in the same place and have a chat – connect with one another and pump each other up and get each other going,” he said.

Rocco Longo from Enartis pictured in the exhibition hall

Frigid.Cloud co-founder Patrick Anderson said events like these are what keep the industry going.

As for how he views the current state of the industry, Longo emphasised that it’s a “case by case” situation.

“A heap of people here and awesome technology, hopefully some clientele as well. I’m surprised how busy it is and everybody’s pretty upbeat about the industry and where it can go,” he shared.

“Some wineries, I think, they’re doing really tough overall for a number of geopolitical reasons and oversupply…but there’s some really good news for many other small-to-medium wineries.

Rocco Longo of Enartis expressed that the event is about connecting with the wine industry as well as showcasing innovation. “I think it’s you’ve got to attend these events because it’s just a way to stay in contact with the community all in one place,” he said. 72

Grapegrower & Winemaker

“You know, Australia produces some of the best wines in the world, its good quality, so I think it will be an easy pickup once everything does settle.” Dixon was in attendance to showcase its fluid transfer equipment, including hoses, valves, fittings and more. www.winetitles.com.au

Sanjay Savur of Avca Tech, a company working with Hill Smith Family Estates and the AWRI on its CO2 recovery from fermentation technology, the event was about making new connections. “It’s something new, so finding what the demand is for this sort of technology, and it’s interesting to be able to get different views on it,” he expressed. For Chris Hoskin of Tynic Automation, a manufacturer and distributor of engineering plastics and conveyor products, it was the business’ first-time attending Wine Eng. He explained that Tynic hoped to bring awareness to the brand and reach a wider market quickly by attending. “It’s all about networking, and we just can’t afford as a small Australian business, to do door-to-door, we have to come to events like this to meet everybody.” September 2026 – Issue 752

‘Real solutions, real proof’

Wine Industry Impact Summit brings producers, suppliers and researchers together in Adelaide The inaugural WISA event brought together wineries, suppliers and researchers together in one room to discuss what solutions industry collaboration is currently solving and sharing the learnings and outcomes from the process.

ighty-five delegates from across the Australian wine industry gathered at the National Wine Centre in Adelaide on Thursday 13 August for the inaugural Wine Industry Impact Summit (WIIS), a one-day event presented by the Wine Industry Suppliers Association (WISA) in partnership with Wine Australia along with event sponsors MGA Insurance, Visy, Bentleys SA and Adelaide University’s College of Business and Law. Built around the thread of “real challenges, real solutions, real proof they work,” the summit deliberately traded sales pitches for stories behind innovations, bringing growers, suppliers and researchers into the same room to hear, first-hand, what has actually worked, for whom, and why. WISA executive chair Liz Schoen said the willingness to share both successes and setbacks was central to the Summit’s purpose. “Genuine collaboration looks like exactly what happened in that room: people willing to share their wins, their learnings and their pitfalls, and honest enough to ask each other for help. That’s what we set out to build with this summit, and it’s what we want to keep building in all our events,” she said The program opened with a panel of Wine Industry Impact Award winners, Heather Mackenzie of Affinity Labs, Dr Eveline Bartowsky of Lallemand Oenology and Dr Rocco Longo of Enartis Pacific, sharing the journeys behind three commercialised innovations: Affinity’s Nutritional Information Service, Oenodia’s STARS fermentation technology and Winegrid by Enartis. From there, the day moved through a run of case studies and panels covering the breadth of the value chain: autonomous vineyard spraying, a three-way collaboration between wine company September 2026 – Issue 752

WISA Executive Chair Liz Schoen welcoming delegates to the Wine Industry Impact Summit. Photo: Ben Macmahon, Macmahon Images.

Genuine collaboration looks like exactly what happened in that room: people willing to share their wins, their learnings and their pitfalls, and honest enough to ask each other for help. Liz Schoen Vinarchy., the Australian Wine Research Institute and Agri Automation Australia; a redesign of a standard wine bottle to deliver a more sustainable package, led by Visy, SIG and Wirra Wirra; risk, insurance and business structuring for growth with MGA Insurance Group and Bentleys; disease-resistant vine breeding through a collaboration between CSIRO and Wine Australia, with fruit from these new generation vines now being made into wine by the likes of Monak Wine Co; modern winery operating systems with Innovint and Hill Smith Family Estates; and a frank look at adopting AI with confidence with the National AI Centre and Hydra Consulting. The afternoon’s program introduced the Australian Wine Future Fund (AWFF), a new mechanism designed to increase www.winetitles.com.au

funding opportunities for impactful solutions to benefit the grape and wine sector, before Associate Professor Justin Cohen of Adelaide University’s Ehrenberg-Bass Institute closed the day’s sessions with a framework for growth, unpacking mental and physical availability, the twin forces that make a business easy to think of and easy to find and buy, and showing delegates how to apply it to sharpen their own innovation planning and management decisions. Wine Australia CEO Dr Martin Cole said the summit demonstrated what can be achieved when the industry work together.

Matthew Deller MW, Wirra Wirra, Hahndorf Hill and Ashton Hills discussing why and how they lightweighted their proprietary bottle.

Carmen Houston, Scholle IP (SIG) discussing the importance of alternative packaging like bag in box.

“Innovation delivers the greatest impact when it is developed collaboratively. The Wine Industry Impact Summit showcased the value of bringing researchers, suppliers and wine businesses together to tackle the challenges of the wine sector and identify practical opportunities for improvement,” said Dr Cole. Grapegrower & Winemaker

sales & marketing

Wine Exports

Turning market insight into growth

Global Market Update 2026 explores opportunities for Australian wine in a changing global market

Wine Australia’s Global Market Update, held in Adelaide on 14 August, brought together grape and wine sector representatives from across Australia to explore the trends, insights and opportunities shaping the future of the industry.

he Global Market Update program focused on three key themes: understanding the market, understanding the consumer and identifying opportunities for growth. Throughout the day, speakers highlighted the importance of responding to changing consumer behaviours, evolving drinking occasions and shifting market dynamics. Consumer and market insights reinforced the need for Australian wine businesses to focus on relevance, value and differentiation in an increasingly competitive global environment.

Discussions also explored growth opportunities across domestic and export markets, the role of data-led decision making and how industry can leverage Australia’s strengths in quality, innovation, sustainability and regional diversity. A strong theme emerging from the event was the need to move beyond understanding industry challenges and focus on practical opportunities for growth. Attendees were encouraged to use consumer, market and trade insights to identify where Australian wine can

better meet changing consumer needs and occasions. Wine Australia CEO Dr Martin Cole said the changing market also presents opportunities. “While the operating environment remains challenging, the insights shared throughout the day highlighted clear opportunities for Australian wine businesses. Understanding our consumers, understanding our markets and adapting to changing occasions will be critical to driving future growth.” ne News Broadcast to Daily Wi 00 audience of over 9,5 ily* da es ox inb subscriber 1,200 er ov to ed ail em US PL WineJobs subscriber inboxes fortnightly.

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September 2026 – Issue 752

Analysis

Wine Exports

Where China came from – and why it turned up in the first place This is the first installation of a two-part opinion piece by Edward Cavanagh that commences a cautionary tale: understanding what it was that motivated China to develop a relationship with Australian wines and wineries provides a few clues about why the industry needs to be more careful in the future.

have been struck recently by articles that have been published in different formats on the crisis faced by an export-dependent Australian wine industry that uncritically repeat some of the same tropes that were rehearsed during similar periods of malaise in the decades that followed 1927, 1973 and 2004. Like our current period, those were also moments in time during which overseas market evaporation led to domestic market reconfiguration and viticultural scaling back.

The issue I have with this presumption is that it dooms the Australian wine industry to the fate of repeating past mistakes.

Separately, I have also been reflecting on an interchange I had on LinkedIn with Ashley Ratcliffe, a well-known and outspoken grower from the Riverland, who is always a voice worth listening to.

In the sequel to this article, I intend to explain how and why it was that China disappeared as a major trading partner – and what that meant for the Australian wine industry.

In a throwaway and perhaps slightly unserious comment, Ratcliffe wrote that the disappearance of ‘China’, as an export market, was a ‘sucker punch […] which no one could have predicted’. September 2026 – Issue 752

For decades, industry levies have been used to pay for marketing initiatives. Ideally, this should involve as much budget allocation towards generic promotion as it does towards the critical assessment of the potential risks that might arise within particular overseas markets on the basis of demographic, political, financial and geopolitical analysis.

It falls to this article here, however, to explain where the Chinese market came from in the first place, and along the way, to identify a number of factors that should have been acknowledged, at the time, when it did so. www.winetitles.com.au

The strategic republic After a decade of strategically pegging its own currency to a cheap exchange rate deliberately to become a more powerfully export-oriented country – addicting Western consumerist nations to cheap manufactured imports in the process – China began to tinker very carefully with its currency policy in the mid-2000s. By allowing the yuan to appreciate in value after 2005, the People’s Republic of China slowly attained an appetite for imports. And that included wine. In 2006, China overtook the USA and the UK, erstwhile Australia’s most important overseas markets, as the leading importer of Australian wines by value. And this figure climbed steadily every year, such that by 2013/2014, Australia was sending as much wine to China as it was sending to the UK and the USA put together. Grapegrower & Winemaker

sales & marketing Out of nowhere, China turned up in Australia. Edward Cavanagh

The growth of Australian wine exports to China formed part of a much broader expansion in Australia–China trade.

And this was in spite of the imposition of a 14% tariff on Australian wine at the Chinese end! Coincidentally, it was also around this time, that is, between the second quarter of 2013 and first quarter of 2016, that the Australian currency began a gradual slide in value, after nearly three years of more-or-less parity with the USD, to finish up still healthy but closer to where it probably more naturally belonged at this time, which was around the US$0.70-0.80 mark. Wine provides a rather small part of a much bigger story about the ways in which closer economic relations between Australia and China were developed over this period.

And this story is partly to do with Australia’s fortune in escaping from the GFC mostly unscathed and with a reputation for stability as a trading partner despite its high exchange rates, which conduced to a rise in domestic discretionary spending in Australia. But this story is also partly to do with an unprecedentedly large public spending programme rolled out by the People’s Republic of China, which corresponded with a huge surge in demand for Australian iron ore and concentrates, coal, and minerals, which conduced to a change in domestic spending habits within Chinese society too.

Open sesame Starting in the Howard years, and continuing through the Rudd-Gillard period, Australia entered into trade talks with China. After 21 rounds of negotiations, a free trade agreement finally came together towards the start of 2015. The China Australia Free Trade Agreement (ChAFTA) was signed and ratified by Australian Trade and Investment Minister, Andrew Robb, and the PRC’s Commerce Minister, Gao Hucheng, on 17 June 2015, and it was celebrated by Treasurer Joe Hockey for its creation of ‘a two-way investment flow’.

How China became the market 2005

2006

2013–16

China begins allowing

China becomes Australia's

The Australian dollar falls

encouraging greater

wine by value

US dollar towards the

the yuan to appreciate, demand for imports

Grapegrower & Winemaker

largest export market for

from near parity with the US$0.70–0.80 range

www.winetitles.com.au

2015

The China–Australia

Free Trade Agreement (ChAFTA) is signed

September 2026 – Issue 752

Owing to a number of reasons that were way outside of Australia’s control or influence in the months that followed this ratification – including a brief and unplanned devaluation of the yuan and a crash on the Shanghai stock exchange – the investment flow that was eventually inspired by this new arrangement turned out to be strikingly one-sided. Chinese investors of all shapes and sizes were spooked and began to look for safe havens. With its high-value real estate sector, established industries, and an overall economy that seemed insulated from the knock-on effects of quantitative easing that were seen in the USA and the Eurozone, Australia seemed to offer the place for Chinese investment capital after the ratification ChAFTA that few trade experts could have expected in the earlier stages of the negotiations. Under the 2015 agreement, China agreed to remove entirely the tariff on wine by 2019, which effectively they did through tapering: it fell to 11.2% in December 2015, then to 8.4% in 2016, then to 5.6% in 2017, then to 2.8% in 2018, and finally it was removed altogether in January 2019. If the value of Australian wine exports to China had become considerable even before this reduction of the tariff rate, then it reached extraordinary highs in 2019. By that year, Australia became the leading wine exporter in China by value, overtaking France to take the top spot, and dwarfing every other competing nation. There were other sweeteners, both within this deal and in legislative changes adjacent to it, for the PRC that are worth considering in the context of the wine industry.

2015–19

China's tariff on

Australian wine falls from 14% to zero

The agreement was accompanied by a liberalisation of visa laws for Chinese citizens in Australia. The process for applying for student visas was significantly simplified, and a new working holiday visa for Chinese citizens was offered to a maximum of 5,000 per year. And now a pathway to permanent residency for any approved investment greater than $1.5 million – the significant investment visa, which was first established in 2012 – was increasingly available to new Chinese investors, subject only to the approval of those investments by the Foreign Investment Review Board.

And before long Australia bridled the entire wine industry onto the dragon. The Foreign Acquisitions and Takeovers Act 1975 was then amended in December 2015 to provide for an even higher threshold for screening foreign investments by the Foreign Investment Review Board. This raised the cap imposed on Chinese investors from $252 million to $1.427 billion, although investments in vineyards were subject to a ceiling of $55 million, since it remained the policy of the government to prevent too much agricultural land from passing into foreign ownership. Still, the extent to which winery production, logistics, and sales operations fell within the scope of ‘agribusiness’ so-defined would remain ambiguous, and this undoubtedly handed quite a bit of discretion to the Foreign Investment Review Board.

2018

2019

It is probably not an irrelevance to point out that one of Joe Hockey’s appointments to the board in December 2013 was Patrick Secker, who had been the Member for Barker (which included the Barossa, the Riverland, and the whole of the Limestone Coast, and therefore the vast majority of South Australian viticultural country), from 1998 all the way up to his deselection in 2012. Widely considered at the time to be an example of ‘a job for the boys’, the installation of Secker into the Foreign Investment Review Board for a five-year term in December 2013, over a period which saw a number of applications for Chinese wine industry investment, probably had at least some bearing on the prioritisation of certain investments over others, given his intimate knowledge of the industry and significant and well-publicised links to the major winery businesses in Australia. But this is mere speculation, and hardly is it an accusation. Anyhow, one of the major roles of the Foreign Investment Review Board was to screen the applications of Chinese stateowned enterprises with greater diligence than private Chinese investors. But in practice the line between these two was probably very blurry, given the way that the PRC both found itself heavily involved in the mechanisms through which loan capital found its way to investors, and indeed actively encouraged foreign investment in this period. There is a suggestion that has occasionally been made to me and in certain media reports, which I have no way or intention of proving in this article, that certain Chinese investors and syndicates were gently goaded in these years – whether by former politicians, Wine Australia board

The warning

Australia's declining

Australia becomes China's

China's emergence as a major market

at about 146,128ha

value, overtaking France

towards reducing vineyard area —

vineyard area stabilises

largest wine supplier by

helped reverse the industry's move

increasing its dependence on a single export market

September 2026 – Issue 752

www.winetitles.com.au

Grapegrower & Winemaker

sales & marketing

The China boom helped reverse a trend towards vineyard removals as Australian producers responded to renewed export optimism.

members, diplomats, businesspeople, academics, local mayors, state premiers, federal treasurers, or members of the Foreign Investment Review Board – into investing in certain parts of the Australian sector, like the wine industry, in order to make their applications for more ‘sensitive sectors’ likelier to succeed. If this is even remotely true, then there is at least some reason to suspect that a few of the almost random and out-of-nowhere counter-cyclical investments into the grape and wine sector by hulking Chinese investors in these years were not motivated by any serious desire to make these acquisitions profitable, but were simply seen as part of the collateral expense involved in doing more coordinated, lucrative and strategic business deals in Australia. Whatever the motivations behind their acquisitions, it remains undoubtedly the case that a small but significant flurry of takeovers and acquisitions by Chinese investors of mostly small Australian winery businesses corresponded with a gigantic surge in exports of wine to China at the time. And this activity together propped up the wine industry for a few important years. Many of these 50 or so Chinese-owned winery businesses even became profitable as a result, no doubt, of their knowledge about, and their connections within, the all-important home market that these new Chinese owners brought with them. 78

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and 2014 in the direction of vineyard removals in Australia.

As it had done several times before, the wine industry placed all of its bets upon an export market, and then expected trustingly that the windfalls would just last forever.

A market appears Out of nowhere, China turned up in Australia. But nobody important themselves to ask why.

troubled

And before long Australia bridled the entire wine industry onto the dragon. As it had done several times before, the wine industry placed all of its bets upon an export market, and then expected trustingly that the windfalls would just last forever. One effect of this unexpected boost for the industry was the reversal of what had been a noticeable trend between 2008 www.winetitles.com.au

Australia needed fewer vines, and that was a forecast that vineyard operators were only just beginning to clue into before all of this happened. After the national area under vine reached an incredible 166,197ha in 2007/08, this figure thereafter began to drop slightly with every year. The market had delivered its message, and the sector had finally started to react. Until China. In 2018, the downward trend stopped. This left the area under vine steady at around 146,128ha (which, incidentally, was basically what it had been in 2002, and represented probably – on the surface of it – around 40,000 or 50,000ha more than the country still probably needed). And this area would stablise and hover around this mark for a few years more, instead of continuing along its natural downward trajectory. All of this was largely if not entirely due to a new sense of optimism about exports principally to China. How this played out for the Australian grape and wine sector will be deferred to the sequel, but the understatement that it does not turn out too well will suffice to round this article off here. Read part 2 in the October 2026 issue of Grapegrower & Winemaker. September 2026 – Issue 752

supplierupdate

Export Logistics & Handling

Taking Australian wine to the world: Why all logistics partners are not equal

For Australian wineries, international markets represent an enormous opportunity. Whether it’s sending samples to importers, entering international wine competitions, supporting overseas tasting events, fulfilling trade orders, shipping direct to consumers or moving pallets and containers, getting wine from Australia to its destination is rarely as simple as booking freight. Wine is a highly regulated commodity and every market has its own unique requirements. Customs documentation, duties and taxes, alcohol regulations, importer requirements, labelling and packaging can all affect whether a shipment arrives smoothly, on time and at the expected cost. Not all logistics partners are equal on this front, even though many wineries shipping internationally may already have one they use. A generic

logistics vendor treats wine like any other cargo: standard paperwork and a call centre working through a generic script rather than dealing with someone who knows the correct declarations and hurdles that are required for each specific destination country. For more than 25 years, Get Freighted has specialised in international wine logistics, supporting Australian wineries of all sizes to move their product around the world. Today, more than 1,000 Australian wineries rely on Get Freighted’s in-depth knowledge and services, and because of that specialisation, we can often do it for up to 35 per cent less than booking the same airfreight directly with a global carrier. That specialisation shows up in the detail. It’s a direct line to someone who already

understands the industry, not a general enquiries queue. It’s wine and alcohol specific knowledge that guides every shipper to compliant paperwork, backed by customer support at every stage of the process. And it’s a solution built around each specific shipment, not a one-sizefits-all tier. We care about every shipment arriving as intended, and when something does go wrong, which happens from time to time with international shipments, we have a team dedicated to resolving it and keeping your wine moving. Any logistics partner can get your wine to its destination. What changes when you use Get Freighted is the certainty that comes with it; fewer delays, fewer surprises, and someone accountable at every step. We provide specialist knowledge, network and experience to help get your wine where it needs to go.

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sales & marketing

Clare Valley to launch The Australian Riesling Challenge The Clare Valley Wine & Grape Association (CVWGA) has announced its intention to establish a new national wine competition dedicated exclusively to Riesling, with the inaugural Australian Riesling Challenge proposed for 2027.

s the recognised ‘home of Australian Riesling’, the Clare Valley has played a defining role in building the reputation of the variety over generations. The CVWGA says the proposed competition represents the next step in that legacy, celebrating excellence in Australian Riesling while creating a national platform for producers from every Riesling-producing region. CVWGA chair Olivia Hoffmann-Barry said the association believes the Clare Valley is uniquely positioned to lead such an initiative. “For decades, the Clare Valley has been synonymous with Australian Riesling. Our region has helped shape the reputation of the variety, both here and internationally, and we believe it is fitting that the Clare Valley provides a national stage to celebrate the country’s finest Rieslings.” “This is not about one region. It’s about recognising and promoting the exceptional quality and diversity of Australian Riesling wherever it is grown, while acknowledging the Clare Valley’s long-standing leadership in the category.” CVWGA wine show subcommittee chair Jarrad Steele acknowledged the significant contribution made by

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the Canberra International Riesling Challenge, which recently concluded after more than two decades. “The Canberra International Riesling Challenge played an important role in championing Riesling and recognising excellence across Australia and beyond for many years. The Australian Riesling Challenge is not intended to replicate that event, but rather to build on its legacy with a fresh national platform to focus solely on Australia’s outstanding Riesling producers.” “As a region renowned for the variety, the Clare Valley has a responsibility to continue leading conversations about the variety and investing in initiatives that strengthen its future. We see this as an opportunity to unite the Australian Riesling community and further elevate the reputation of this remarkable wine style.” The Australian Riesling Challenge is envisioned as more than a traditional wine competition. The concept aims to bring together judging, education, trade engagement, media exposure and consumer experiences to elevate the profile of Australian Riesling and reinforce its place among the world’s great wine styles. www.winetitles.com.au

CVWGA executive officer Cherry Stowman said planning for the competition was underway, with the association working to develop an event worthy of becoming the national benchmark for Riesling. “The Clare Valley has long championed Australian Riesling, and we see this as a natural evolution of that leadership,” Stowman said. “Our vision is to create a competition that every Australian Riesling producer wants to win, one that not only recognises excellence, but also generates national conversation, strengthens the category and showcases the diversity of Australia’s Riesling regions.” The concept will continue to be refined in consultation with the CVWGA board, and winemakers’ committees, with further details regarding the competition format and inaugural event to be announced later this year following completion of the planning process. The Australian Riesling Challenge is intended to become an annual event hosted in the Clare Valley, reinforcing the region’s position as the home of Australian Riesling, while celebrating the wines and producers that continue to shape the future of the variety across Australia. September 2026 – Issue 752

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Best’s Great Western invites public to share wine memories for 160th anniversary

The iconic wine producer is celebrating its 160th anniversary this year, marking the milestone with its “160 Years Poured In” campaign which invites wine lovers to share their own Best’s memories online or at the cellar door in western Victoria.

he Best’s winery has some of the oldest pre-phylloxera vines in the world, but it shared that it’s ‘the people and their memories’ which have made the Thomson family the proudest. “Best’s wine is poured into 160 years of Australian life – into celebrations, farewells, first dinners, long lunches, quiet evenings. Every bottle that has ever left Great Western has been poured into a moment that mattered to someone. We’d love to hear what some of these were for nostalgic reasons. The stories shared so far, from the trade, wine lovers and local community have been humbling and so amazing,” said Ben Thomson,

Grapegrower & Winemaker

You have to make wine from the heart to continue for five generations. Ben Thomson

www.winetitles.com.au

September 2026 – Issue 752

Best’s Concongella Vineyard

managing director and fifth generation family member.

and autonomous vehicles in their Great Western vineyards.

The winery’s own history began in 1866, when Henry Best “first recognised the potential of the Great Western region for making wine”. The vines he planted by hand in 1868 are still producing today, among the oldest in the world.

“We’ve never been afraid to take risks or try new things, and it’s served us well, through good times and the tougher years. You have to make wine from the heart to continue for five generations. We are committed to remaining customer focused, innovative and ensuring our brand thrives for many years to come,” added Thomson.

In 1920, the Thomson family became custodians of Best’s, a family that had already established their own winery in Great Western back in 1893.

A photo from 1925 featuring Fred H Thomson

September 2026 – Issue 752

Ben Thomson is also shortlisted for the ‘2027 Halliday Viticulturist of the Year’ in part for his role in trialling new technology, including UVC light trials www.winetitles.com.au

Members of the public and the wine trade are invited to share their own Best’s story online at www.bestswines. com/160-years-poured-in-share-yourstory or in-person at the cellar door. Grapegrower & Winemaker

producer profile

EMMA NORBIATO Chief Winemaker, Calabria Family Wines

How did you get your start in wine?

My career spans more than 20 years and began in the Riverina, where I studied at Charles Sturt University before working across a number of fine wine regions around the world. including Castelgiocondo in Tuscany, Penfolds and Casella. Each of those experiences has given me something different and helped shape 84

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and gave me a greater understanding of how to create wines that not only meet a winemaker’s ambitions but also resonate with the people drinking them.

the winemaker I am today. My time at Penfolds gave me a strong foundation in quality, consistency and attention to detail, as well as a real appreciation for the different styles and traditions that have shaped Australian winemaking.

What is the best thing about working in the wine sector?

Moving to Casella was another significant learning experience. It exposed me to a very different side of the industry, particularly around scale and innovation,

Winemaking is a wonderful combination of art, science and agriculture. Every vintage brings something different, but even within a single year, the changing

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September 2026 – Issue 752

seasons and months bring new challenges and opportunities. I really enjoy that diversity and the need to continually adapt. It suits my personality and keeps the work interesting, because no two vintages or seasons are ever quite the same. How did you become chief winemaker at one of Australia’s most well-known wineries & what have been some of the highlights of your career in wine?

Becoming chief winemaker at Calabria Family Wines was the result of many years of experiences, learning and working alongside talented people. A significant milestone came in 2016, when I was recognised as ‘Winemaker of the Year’ at the Australian Women in Wine Awards. That recognition gave me the confidence to take the next step into a leadership role and the opportunity to lead a team of my own. Looking back, some of my proudest career moments aren’t necessarily the big awards or milestones. They’re often the smaller moments – seeing a member

Riverina cellar door

of the team develop, solving a difficult winemaking challenge, or tasting a wine and knowing it has come together exactly as you hoped. For me, there’s a real sense of achievement in looking at the people and wines around you and knowing you’ve played a part in helping both develop over time.

What are some characteristics of Australian wine that help it stand out from other countries?

In Australia, we have true creative freedom to produce wines that reflect the season, region and individual brand. We are not bound by prescriptive style regulations, which gives winemakers the freedom to evolve and innovate.

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September 2026 – Issue 752

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producer profile Grapegrower & Winemaker provides a great platform for industry connection and knowledge sharing. It gives us the opportunity to learn about our colleagues, discover new ideas and stay informed about innovation across the industry. I particularly value the way it connects people and shares the experiences and ideas that continue to shape Australian wine. Publications like Grapegrower & Winemaker play an important role in keeping our industry connected and informed. Emma Norbiato on the Grapegrower & Winemaker

I believe there is an important ‘art’ to winemaking that can only be understood through fully immersing yourself in a region. Walking the rows, tasting the fruit and observing the microclimate gives you a much deeper appreciation of how the environment and vineyard architecture play influence the quality and character of the final wine. What are some of the challenges involved with being a part of the winemaking industry?

The wine industry is currently facing a number of challenges, including declining consumption, oversupply of grapes and the ongoing impacts of climate change. Increasingly compressed harvest periods also place significant pressure on wineries, with large amounts of capital tied up in a relatively short period of time. Despite these challenges, we’re working harder than ever to transform our grapes into wines of integrity, quality and true varietal expression across all price points. Ultimately, our goal is to create wines that connect with consumers and inspire a new generation of long-term, appreciative wine drinkers. What has your experience been like as a woman in a leadership role in the industry?

This flexibility allows us to create outstanding wines that showcase varietal integrity, regional character and pure fruit expression. It’s a real strength of the Australian wine industry and gives us the opportunity to continually explore what’s possible. How have you been able to explore viticulture throughout your career and across different regions?

Earlier in my career, I was fortunate to travel and work across a range of wine regions in Australia and overseas. These experiences gave me the opportunity to experience different climates, vineyard environments and approaches to viticulture firsthand. Today, information is much more accessible through online webinars, industry journals and networking with colleagues around the world. However, 86

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I was fortunate to start my career in a corporate environment, where I was surrounded by excellent female role models. That said, I still remember often being one of only two or three women in the room at wine shows and industry events. When I began judging almost 20 years ago, all-male panels were commonplace. Today, I’ve sat on all-female panels – a change that speaks to the progress our industry has made. In 2019 I collaborated with fellow female winemakers Sue Hodder, Rebekah Richardson and Corrina Wright to release the world’s first wine produced by women to raise funds for women in wine. ‘Hear Me Roar’ was a multiregional South Australian Shiraz made by four of this country’s best winemakers, with 100% of profits from sales going towards supporting women to flourish and succeed in their chosen professions within the Australian wine industry. www.winetitles.com.au

What would be your advice to the next generation of women just entering the industry?

Throughout my career, I’ve had the opportunity to learn from and work alongside some incredibly talented women, including Fiona Donald, Sue Hodder and Beck Richardson. Those relationships have been an important part of my own development, and I think having a strong support network around you can make a real difference. I’m also proud that women now represent 40% of the team at Calabria. While I’m not currently involved in any formal mentoring programs, my door is always open to my team – both men and women – and mentoring remains an important part of my role. My advice would be to seek out people who inspire you, be open to learning and don’t be afraid to put your hand up for new opportunities. The wine industry is incredibly diverse, and there are so many different paths a career can take. What place do alternative varieties have in the Australian wine industry?

With increasing uncertainty in our weather patterns, alternative grape varieties can provide more suitable viticultural options for certain regions. Characteristics such as lower water requirements, greater disease resistance and different canopy vigour can all play an important role in adapting to changing conditions. Alternative varieties also provide greater choice and diversity for the savvy wine consumer, allowing us to explore new styles and experiences. However, I do believe we need to be thoughtful about how quickly we embrace these varieties. Sometimes the consumption space is not necessarily equal to the media space, so it is important that innovation is balanced with genuine consumer demand and long-term market potential.

Location: Griffith, Riverina, New South Wales

September 2026 – Issue 752

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CALENDAR Winetitles Calendar Upcoming Events

Event dates may be subject to change or cancellation. Please refer to event websites for updated information.

Australia and New Zealand

looking back 1996

15 September 2026

Australian Women in Wine Symposium

Melbourne, VIC www.womeninwine.com.au/2026australian-women-in-wine-nationalsymposium

17 September 2026

South Australian Wine Industry Dinner

National Wine Centre, Adelaide, SA https://events.humanitix.com/2026-sawine-industry-dinner

22 September 2026

The Wine Classification Dinner by The Real Review

Melbourne, VIC www.eventbrite.com.au/e/thewine-classification-dinner-by-thereal-review-melbourne-tickets1993501740369?aff=oddtdtcreator

28 September 2026

Australian Wine List Awards Presentation

Sydney, NSW www.winelistoftheyear.com.au/news-events

International

6-16 September 2026

Australian Wine Roadshow Japan 2026

Osaka, Tokyo, Nagoya and Fukuoka www.wineaustralia.com/whats-happening/ events/australian-wine-roadshowjapan-2026

23-26 September 2026

MÜSİAD Expo Trade Fair ‘26

Istanbul, Turkiye www.musiadexpo.com/en

29 September 2026

Australia and New Zealand Trade Tasting

Amsterdam, Netherlands www.wineaustralia.com/whats-happening/ events/australia-and-new-zealand-tradetasting-europe-2026

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Benchmarking study for vineyards

Australian viticultural consultant Dr Richard Smart has organised a benchmarking study to enable clients from around the world to compare costs of winegrape production with others from different regions and countries. Benchmarking is a term used by management specialists to describe comparisons made between enterprises. Smart said invitations to participate in the benchmarking exercise had been sent to over 160 clients in Argentina, Australia, Chile, France, Greece, Hungary, Israel, Italy, New Zealand, Portugal, South Africa, Spain and the USA. 2006

Enticing Queensland restaurants to ‘go local’

According to statistics, about one fifth of Brisbane’s restaurants stock Queensland wines. This figure continues to change, though, as a result of a marketing push enticing the major players in the hospitality industry to go “local”. Sommelier workshops have already started to bring about a change in attitude to Queensland wine, and the hope is that more and more restaurants will ‘increase their uptake’ of Queensland wines and also offer it for sale by the glass.

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Lynda Schenk appointed executive officer at WCA

Lynda Schenk has been announced as the new Executive Officer at Wine Communicators Australia (WCA), taking over the role from Nick Carne. A wine marketing specialist with more than 20 years’ experience, Schenk also founded the Adelaide marketing consultancy Purple Giraffe Marketing two years ago. “I am delighted to be working with the amazing team of volunteer contributors at WCA and to steer the ship in growing the value proposition to our members,” she said. September 2026 – Issue 752

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