2022 ANNUAL THEME: SUSTAINABILITY | ISSUE THEME: PACKWINESEPTEMBER2022 2022 ONSPOTLIGHT the Riverland UNWRAP THE 2022 DESIGN SHORTLIST
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September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 3 VINIQUIP.COM
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4 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 contents SEPTEMBER 2022 ISSUE 704 22 12 64 2022 ANNUAL THEME: SUSTAINABILITY | ISSUE THEME: PACKWINESEPTEMBER20222022ONSPOTLIGHT the Riverland UNWRAP THE 2022 DESIGN SHORTLIST Cover: This September issue of Grapegrower & Winemaker includes the 2022 PACKWINE Forum & Expo. Now in its second year, this packagingfocused industry event tackles the theme of ‘What does it take to make a change – Why is there resistance to change?’ REGULARS 8 What’s online 8 In this issue 17 International briefs 85 Ask the AWRI 110 Producer Profile: Rob Underdown 111 Looking Back 111 Calendar 112 Marketplace Classifieds NEWS 7 New-to-nature yeast chromosome could be industry game changer 9 Zema Estate celebrates 40 years 10 Ballandean Estate farewells winemaker Dylan Rhymer 11 Future proofing business at IMPACT Conference 12 Australian manufacturer creating ingredients from agricultural waste 14 Australia responds to Kiwi Prosecco decision 15 2022 James Halliday Australian Chardonnay and Cabernet trophy winners crowned SPECIAL EVENT: 2022 PACKWINE FORUM & EXPO 18 Welcome to PACKWINE 2022 20 Meet the PACKWINE Speakers 22 FEATURE Alternatives to glass packaging – the road ahead 27 FEATURE A bottle shop with fewer bottles… a future fantasy 32 FEATURE Motivating change is critical for the wine industry’s evolution 36 PACKWINE SPEAKERS: Presentation outlines 40 PACKWINE Expo Hall 45 2022 PACKWINE Design Awards GRAPEGROWING 54 FEATURE A season of decisionmaking: managing vines in spring 58 FEATURE Tackling biosecurity risks through digital management 64 SPECIAL FEATURE The Riverland: Regional update 78 Pinot Blanc Uncorked
93 Young Gun: Michelle Li
And don’t forget to visit packwine. com.au for more from the PACKWINE Forum & Expo.
WINEMAKING
99 Barossa viticulture apprentices in high demand
EQDC Find us @winetitles E @winetitlesmedia D @winetitles Q @winetitlesmedia C linkedin.com/company/winetitles-pty-ltd 93
Welcome to a special issue of the Grapegrower & Winemaker with the publication in this magazine of the 2022 PACKWINE Forum & Expo. Back for a second year, after the success of 2021’s inaugural event, PACKWINE is again both a printed and digital event; published right here in the September issue of G&W and also at packwine.com.au.
Wemissed!also present the PACKWINE Expo Hall (from page 40), where you have a chance to browse virtual displays and network with leading packaging suppliers. Don’t forget that PACKWINE’s online Expo Hall opens on 20 September, so be sure to visit all of the digital stalls of our trusted industry suppliers there as well. Finally, we are pleased to present the highly-anticipated 2022 PACKWINE Design Awards. There have been more than 100 entries covering six design categories. In addition, many hundreds of votes have been cast for the National Wine Centre People’s Choice Award, which was opened up to the general public. From page 45, you can see all the shortlisted entries, while the winners will
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 5
88 Maintaining barrels for longer use
With mutterings being heard about possible supply challenges when it comes to barrels, we find out some potential ways to extend the life of oak barrels into the next vintage (page 88). Our Young Gun for the month is Michelle Li, whose journey to Australia to become part of the local wine industry has brought many unique experiences (page 93). When it comes to gaining expertise in the sector, winemaker Paul Le Lacheur returns to the University of Adelaide to find out how viticultural and oenological education at the Waite Campus remains at the forefront of industry education (page 97). Meantime, SAWIA’s Adrian Richards discusses new ways to improve wine industry safety (page 102).
As part of the PACKWINE Forum, we’re excited to present an outstanding line-up of expert speakers who’ll discuss issues and trends related to the important, but often neglected, topic of wine packaging. Our event starts on page 18: here you’ll find some thought-provoking articles related to the theme for PACKWINE in 2022: What does it take to make a change – why is there resistance to change? From page 36, you can view the profiles of all our PACKWINE speakers and learn about the topics they’ll each be covering. Of course, for the full experience, you’ll have to go online to view their video webinar presentations, which will be live from 27 September and shouldn’t be
Hans Mick Editor
102 Creating a safer wine industry
BUSINESS & TECHNOLOGY
SALES & MARKETING
106 A new world for new marketing
97 Why Waite?: University of Adelaide campus at the forefront of Australia’s wine education and training
be announced on 27 September as part of the online Forum. Free registration for this is now open and shouldn’t be missed! Visit packwine.com.au to find out Elsewheremore.
in this issue, we learn about what works best in the vineyard for managing vines in spring in our special roundtable discussion (page 54). We also find out how the latest digital technology is being utilised to help manage biosecurity risks (page 58). A spotlight is then shined on one of our most productive winegrowing regions –the Riverland. In an extended regional feature, we’re introduced to the latest issues and events of importance to SA’s powerhouse inland wine region (page 64). We also get acquainted with the ‘quiet cousin of Pinot Noir and Gris’ when we uncover more about ‘darkhorse’ variety Pinot Blanc in the Uncorked feature (page 78).
Editor: Hans BobDenisAssociateh.mick@winetitles.com.auMickEditor:SonyaLogans.logan@winetitles.com.auEditorialAdvisoryBoardGastin,DrSteveGoodman,DrTerryLee,PaulvanderLee,CampbellMW,ProfDennisTaylor,MaryRetallackandCorrinaWrightEditorial:HarrisonDaviesh.davies@winetitles.com.auAdvertisingSales:LouiseReidsales@grapeandwine.com.auProductionSudapaRattanondaTimColemanCreativeServicesSudapaRattanondaTimColemanCirculation:subs@winetitles.com.auWinetitlesMediaABN85085551980630RegencyRoad,Broadview,SouthAustralia5083Phone:(08)83699500Fax:(08)83699501info@winetitles.com.auwww.winetitles.com.au
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SUBSCRIBE TODAY orwww.winetitles.com.au/gwmphone+61883699500 Grapegrower & Winemaker subscribers represent all industry categories including grape growers, propagationists, wine makers, cellar door, managers, marketers, engineers, suppliers and educators. Subscribe from as little as $55* for 12 issues! ABOUT &GrapegrowerWinemaker The Australian & New Zealand Grapegrower & Winemaker is a practical, solution-based journal published monthly for the wine & viticulture industry. Packed with grapegrowing and winemaking advice, it also features articles related to business, technology, sales and marketing. It profiles industry professionals, wineries, plus wine and grape varieties and much more. It’s essential reading for wine industry I find the whole magazine interesting and it’s always very helpful to all areas of our business. I love reading it every month! Jacob Stein Director & Chief Winemaker, Robert Stein Winery “ Available in PRINT DIGITAL& *based on 12 month digital subscription
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“It’s a proof of concept that we can build entire new chromosomes for specific industrial purposes,” said AWRI Research Manager Dr Anthony Borneman, lead author of the study.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 7 news
in Synthetic Biology at Macquarie ThisUniversity.body of work is an extension of a global engineered yeast project, Sc2.0, which is attempting to synthesise the entire genome of the yeast Saccharomyces cerevisiae . The project aims to help researchers understand how a yeast genome is organised and how genomes might be improved to create more robust organisms.
• Strong vapour and translaminar activity
• Apply to E-L 31 for grapes grown for export wine
• Unique mode of action to control resistant strains
Saccharomyces cerevisiae , the yeast strain used in this research, is an industrial workhorse. It has been used in brewing, distilling, winemaking and baking for thousands of years. More recently, it has been important for producing ethanol for E10 petrol and for a wide variety of industrial “Thisbiochemicals.isa groundbreaking new study that opens up the possibility of designing new chromosomes. For instance, making yeast producing oils or making it better at producing other industrially useful compounds,” said co-author, distinguished Professor Ian Paulsen, Centre Director of the Australian Centre of Excellence
A completely new-to-nature yeast chromosome has been developed, paving the way for engineered yeast to be applied to an array of industrial Scientistsapplications.from the ARC Centre of Excellence in Synthetic Biology at Macquarie University and the Australian Wine Research Institute (AWRI) have made a major breakthrough in yeast genome engineering, outlined in a recent issue of the prestigious journal Nature Communications .
“This additional genetic material imparted new characteristics, such as allowing the laboratory strain to ferment sugars it normally can’t use, widening the feedstocks available for industrial purposes.”
It also provides a foundation for future specific purposes, such as creating new medications or biofuels. Macquarie University, the ARC Centre of Excellence in Synthetic Biology and the AWRI are partners in the Sc2.0 Thecollaboration.overallgoal of this work was to address the lack of genetic variation in the Sc2.0 strain that could limit future industrial application.
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“Unique genomic sequences from a range of yeast strains — including those used in wine, sake and biofuel production – were assembled into a completely new chromosome in the laboratory strain.
• Strong vapour and translaminar activity
New-to-nature yeast chromosome could be industry game changer
• Apply to E-L 31 for grapes grown for export wine
Flute followed by Kusabi for optimal powdery mildew
“Spring is the busiest time in the vineyard with so many variables to keep an eye on. These include making decisions around irrigation management, weed manage ment, shoot thinning, canopy management, monitoring for pests and diseases and ensuring the vines have ade quate soil moisture particularly during flowering.”
– Melissa Brown, page 54
8 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 news
ONLINEwhat’s
“While Vintage 2023 will be very difficult and there is no quick fix to the oversupply problem, Riverland Wine is committed to helping grapegrowers and wineomakers to transition while not losing sight of the longer term. Improved wine sales, and improved return to growers remain the planned outcomes for the coming year.”
– Michelle Li, page 93
There’s relief for New Zealand wineries as government agrees to change its immigration rule in a bid to lure 12,000 overseas workers. Wineries have found themselves without the manpower needed to bring in the harvest, as traditionally many pickers have travelled to NZ on working holiday visas, with grapepicking a source of funding their travels around the country. Source: The Drinks Business
In this issue
Australian and NZ disperse rumours of import ban
– Lyndall Rowe, page 64
Daily Wine News is a snapshot of wine business, research and marketing content gleaned from local and international wine media sources, with a focus on Australian newscontent.and
Following a bombastic post by China’s official trade organ stating a sweeping ban on Australian and NZ imports, both governments have come out to disperse the rumour, after it caused widespread fear and panic threatening billions of exports. Conflicting reports had also been made saying the ban would only be targeting Australian and NZ beef were also released, however these claims have also been walked back. Source: Vino Joy News
“In addition to the highrisk work, what makes the wine industry more complex is the breadth of other activities in vineyards, bottling, laboratories, function spaces and cellar doors which interact with the public that need to also be controlled.”
“Remember that being a foreigner is not always a disad vantage. In fact, it can be a unique advantage, especially in the wine industry, as you will be bi- or multilingual, which can be a huge plus in some of the bigger interna tional wine companies, as they need diverse cultures and international faces.”
Continuing its pursuit of site expression, Giant Steps announced the purchase of Bastard Hill vineyard. Situated in the Upper Yarra Valley in the sub-region of Gladysdale, Bastard Hill is a 31-hectare property with 13-ha of vines, planted exclusively to Chardonnay and Pinot Noir. The vineyard’s expressive name is derived from its steep slope and high altitude, ranging in elevation from 300-400m. Source: Wine Industry Advisor
NZ seeks to plug worker gap with temporary law change
- Henrik Wallgren, page 102
Giant Steps acquires Yarra Valley’s Bastard Hill Vineyard
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 9
Zema celebratesEstate40 years
“All their hard work was to achieve one goal - to purchase a Coonawarra vineyard and establish wine under the Zema name.”
In March 1982, their dream became a reality when the Zema family purchased 20 acres right in the heart of Coonawarra’s famed terra rossa - eight acres of which were already planted with mature Shiraz vines.
“Our whole business is built on these two great grape varieties; Cabernetvibrant and rich with a great line of
When it came time to decide what to plant, the Zema family saw no reason to depart from Scottish pioneer John Riddoch’s 1891 recommendation, planting their remaining land with Cabernet Sauvignon.
“Hand-pruning to nurture and foster each vine, careful fruit selection, enriching the fruit flavours through selected winemaking techniques, using the best oak barrels available, and diligent bottle ageing are key to the Zema signature style.”
The Zema Family
Coonawarra winery Zema Estate is celebrating its 40th anniversary through numerous events in Coonawarra and around Australia. What started as a love story in Calabria, Italy, became a 40-year obsession with Cabernet and InShiraz.1957,
length - and Shiraz for a great mouthfeel and loads of flavour,” said Zema.
Demetrio Zema followed his fiancée Francesca to Australia in search of something more. “Australia was the land of opportunity for Mum and Dad,” Nick Zema, co-founder and Director at Zema Estate said.
Zema Estate now has 150 acres of vines in three Coonawarra locations. Whilst taking great pride in their achievements, Nick says they haven’t lost sight of their original philosophies.
serving winemaker. We’ve survived drought, bushfires, hailstorms and floods – he’s family,” said fourth generation vigneron Leeanne Puglisi-Gangemi.
Ballandean Estate farewells winemaker Dylan Rhymer
“This premium wine is only made when the vintage is exceptional. No compromise, winning a swag of national gold medals since the first release in 2002,” Rhymer said.
Rhymer considers his legacy to be the birth and continuance of the estate’s signature wine, Generation 3.
Queensland’s oldest family-owned and operated winery, Ballandean Estate, has announced that its winemaker is finishing his multi-decade tenure.
10 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 news
“Starting in the vineyard with a blend of science and years of experience in the Granite Belt growing grapes, to bring in our Shiraz and Cabernet fruit in optimal “Thencondition.there’s the winemaking. Premium barrels are hand-selected. We coax that fruit into releasing everything it has to offer, constantly striving to make something different and wonderful to show you, but still respecting its integrity.”Rhymeralso led the development of an internationally acclaimed Saperavi style on the Granite Belt. In 2018, Ballandean Estate entered the Saperavi World Prize for the first time and came third in the world with its 2015 vintage.
“The symbiotic relationship that exists between Dad’s (Angelo Puglisi) experimentation with rare varietals and Dylan’s R&D approach to modern winemaking has helped position the Granite Belt as a region that continues to build on its momentum for new, exciting wines that suit our ever-changing climate.”
His commitment to premium wine saw Ballandean Estate convert to Procork, flying in the face of widespread screwcap Overadoption.his tenure at Ballandean Estate, Rhymer’s legacy includes delivering the 50th Anniversary Edition 2018 Shiraz. Ballandean Estate’s award-winning single vineyard premium Shiraz is sourced from the Opera Block’s oldest vines, planted in 1968, some of the oldest in “AsAustralia.a‘flying winemaker’, Dylan has followed vintages and wine seasons around the world, from Marlborough, Hawke’s Bay, Bulgaria, Spain, to South Australia and the Granite Belt,” said “DylanPuglisi-Gangemi.wasworking in Spain when he saw the opportunity to be part of the growth and development of the Queensland wine industry in the late 1990s. In the time Dylan has served at Ballandean Estate, he has supported the Queensland wine industry as it has grown in leaps and bounds.
“Dylan has underpinned Ballandean Estate’s industry accolades for almost a quarter of a century. He’s our longest-
After 22 years at the helm, star winemaker Dylan Rhymer is wrapping up vintage 2022 with his next stop being Brisbane as he moves to be closer to family and pursue a career in the bicycle industry.
are open to all businesses that have demonstrated impact within the sector. The IMPACT Awards are aimed at helping to articulate solutions that are commercially available and provide returning results for investment, highlighting what the industry needs to meet challenges that are being faced.
Future proofing business at IMPACT Conference
The IMPACT Conference is supported by Global Victoria, Wine Victoria and sponsored by WithWine, Juice Capital, Hydra Consulting and the City of Greater Bendigo.
IMPACT Awards open to all industry
With nine award categories, organisers say these are open to the entire wine industry and they encourage suppliers and Wine Industry Suppliers Association (WISA) members to co-submit with their wine producer clients for real case studies and examples.
More information about the IMPACT Conference can be found online: awards-gala-dinner-single-ticketwine-industry-impact-awards-2022-beMoreconferencewisa.org.au/wiic-wine-industry-impact-www.abouttheIMPACTAwardscanfoundhere:www.wisa.org.au/events/
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Meantime, submissions for the Wine Industry IMPACT Awards (WIIA)
The WIIA Gala Dinner will be held at Adelaide Oval on Wednesday 30 November.
The Wine Industry IMPACT Conference is back and will be taking place in Bendigo from October 10-11 with the theme: ‘Future Proof Your Wine Business’.
inspiration from industry case studies, panel discussions will provide valuable insights and workshops to drill down on specific business areas.
The event encompasses both a conference and awards ceremony – which will complement each other by showcasing what the national industry has to offer.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 11
Event organisers say delegates will also have a chance to network with the providers of products and technical solutions that can help them genuinely future proof their wine business.
Topics will appeal to owners, managers, key personnel and industry stakeholders from right across the spectrum of wine businesses and will include topics such as activating new sales channels, identifying profitable routes to market and improving profit margins.
Steve Schiller Barossa Valley, South Australia.
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The national wine industry event is tailored to independent wine businesses who grow, make, market, sell and serve wines to consumers and trade.
“With the Primor 5570 M I can carry 3, 5 x 4’ round bales. A single bale is going 130 metres, so it is a highly efficient machine that can mulch your vines for you.”
Four international speakers and 30 local experts and industry leaders will share their knowledge in a series of powerful keynote presentations and practical workshops across two packed days. Wine writer and event host, Jeremy Oliver, will guide proceedings as conference master of Presentationsceremonies. will focus on the central theme of helping wine producers’ future proof their businesses with an emphasis on practical information that can be acted on immediately. Delegates will gain
12 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 news
An Australian manufacturer is to start utilising agricultural waste, including grape marc, to produce ingredients for the nutraceutical, food and cosmetic Rodindustries.Lewis, the CEO of Extracta, said that his company is turning the waste into raw materials for complementary medicines like those made by sister company MediKane that uses sugarcane fibre, grape by-products and pectin from orange peel to produce plant-based complementary medicine products.
The first plant to process sugarcane fibre
“[It’s] called Extracta because the company is extracting value from agricultural surplus, we’re pioneers in this sector. This saves agricultural producers money because they won’t have to send waste to landfill and benefits the environment by diverting agricultural waste from landfill. Plus, we’re re-establishing the manufacturing of several ingredients like pectin in Australia,” said Lewis.
Australian manufacturer creating ingredients from agricultural waste
“Wemore.have
“We are also working closely with key players in the wine industry including Tamburlaine Wines in Orange. The partnership with Tamburlaine will result in a joint production facility in Orange to process wine marc for pectin, tartaric acid and tannins,” added Lewis.
“There are other companies who use agricultural waste like grape marc, but unlike most others, we will be utilising 100 per cent of waste rather than just one Lewiselement.”explained that there could be many other opportunities beyond extracting ingredients from the waste of sugar cane, citrus and wine production including the waste from mangoes, avocadoes, stone fruits, watermelons, soy, berries, and
will be located in Brisbane, and the second in Orange, NSW to process grape Themarc.
The production facilities will also be relocatable and can move with seasonality, not limited to one product or season – grapes, sugarcane, apples, citrus, etc.
It’s estimated that Australian food waste costs the country US$20 billion per annum, which is more than seven million tonnes of food each year.
Grape marc upcycled by Extracta
already secured $2.5 million with two government grants through the Fight Food Waste Cooperative Research Centre,” Lewis said.
“One of these will allow us to set up a production facility in Queensland in partnership with Queensland University of Technology (QUT) and the other to develop high-value medical products in conjunction with Macquarie University.”
production facilities built by Extracta in rural and urban locations also aim to create local jobs and return processing to regional locations.
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news
between New Zealand and the European Union.
“The New Zealand government FTA decision on Prosecco does not alter Australia’s position in our own negotiations, to continue to strongly protect the legitimate rights of Australian producers to grow, produce and sell wines made from the Prosecco grape
A recent decision by New Zealand to recognise Prosecco as a protected geographical indication has been described as disappointing by representatives of the Australian wine Theindustry.agreement means that only Italian Prosecco from the Prosecco region will be able to be sold under that name in New Zealand.
Australia responds to Kiwi Prosecco decision
“Proseccovariety.toNew Zealand in the year ended June 2022, is valued at roughly $3.5 million.”
“Our understanding is that the agreement is positive for winegrowers exporting to the EU. It will help remove technical barriers to trade, and reduce burdens from certification and labelling requirements in a dedicated Wine Annex. It will also support future growth in the market, and encourage exporters to focus on the EU,” he said.
Wine, Damien Griffante, said the announcement was a blow to Australian “Weproducers.aredisappointed in the decision as reported and are seeking clarification of the impacts from the New Zealand government,” he said.
Philip Gregan, CEO of New Zealand Winegrowers said the deal would provide more opportunities for New Zealand wine producers in the EU.
Director for strategy & international affairs at Australian Grape &
- Reporting by Harrison Davies
New Zealand was reported to be the destination for 85 per cent of Australia’s exported Prosecco.
The decision follows a similar agreement between China and the EU in 2021 and comes as part of a longterm campaign by Italian winemakers to recognise Prosecco, whose grapes they identify as Glera, which they began in Australia2009.hasbeen producing Prosecco since 1999 and argues that the name refers to a variety of grape, rather than a geographical indication.
The agreement was made as part of a larger bilateral trade agreement
“The EU’s complex rules can make market access difficult for winegrowers, so it is encouraging to see some easing of restrictions in this area. We look forward to publication of the full text of the agreement, so that we can examine the agreement in more detail.”
croplands.com.au
“It was a great to be chosen to lead such a talented team of nine judges and six associate judges for the 2022 James Halliday Australian Chardonnay and Cabernet Challenge. The judges dug deep into the best examples Chardonnay and Cabernet Sauvignon.
AUS: 1800 127 611 E: info@kauriwine.com
2022 James Halliday Australian Chardonnay and Cabernet trophy winners crowned
NZ: 0800 528 749 W: www.kauriwine.com
James Halliday supported the decision to bring the Chardonnay and Cabernet Sauvignon Challenges together
“The results are a blend of the expected and unexpected, an outcome that will hopefully encourage ongoing support from all those wineries who participated in this and previous challenges.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 15
“The coupling of the Chardonnay and Cabernet Sauvignon Challenges continues to work very well, even though the logistics involved are daunting,” Chair of Judges, Adam Wadewitz said.
In celebration of Australia’s outstanding regional diversity, wineries from across the country were last month awarded at the 2022 James Halliday Australian Chardonnay and Cabernet Challenge.
“Thisbest.”
year, the James Halliday Australian Chardonnay and Cabernet Challenges was judged at McHenry Hohnen here in Margaret River and through our collaboration with Wine Yarra Valley, next year the Challenge will be judged in the Yarra,” said Amanda Whiteland, Margaret River Wine Association CEO.
“The alternating schedule provides a great opportunity for highly regarded
Theregions.2020
Forester Estate Cabernet Sauvignon from Margaret River received the 2022 James Halliday Australian Cabernet Challenge Trophy, scoring 97 points and topping the 295 entries from 22 wine regions across Australia.
Photo: Sean Hsu, Ovis Creative. Image courtesy of Margaret River Wine Association
The 2020 Penfolds Wines Reserve Bin A Chardonnay from the Adelaide Hills took the top honours receiving the 2022 James Halliday Australian Chardonnay Challenge Trophy, scoring 98 points to claim the top trophy from 351 entries, encompassing 31 Australian wine
“We tasted 646 entries from 37 wine regions from across Australia. It was exciting to see so many wines that can stand confidently alongside the world’s
• Margaret River: Forester Estate Cabernet Sauvignon 2020 – 97 points
SLUGS & SNAILS
• Adelaide Hills: Penfolds Wines Reserve Bin A Chardonnay 2020 –98 points
excited to be releasing these wines having spent considerable time reinvigorating the vineyard,” said viticulturist and director Charles Simons.
“The wines are made in a modern style with a view to highlight the vineyard and its elevation.”
The 2022 Cabernet Sauvignon Regional Winners are:
• Clare Valley: Kirrihill Partner Series Cabernet Sauvignon 2019 – 96 points
• Eden Valley: St Hugo Eden Valley Chardonnay 2021 – 95 points
The history of Mayfield dates back to 1813 when the explorer William Charles Wentworth become one of the first Europeans to cross the Blue Mountains. He was subsequently granted the ‘Mayfield’ property as thanks from the Governor of NSW.
2022 James Halliday trophy winners continued
• Great Southern: West Cape Howe
The 2022 Chardonnay Challenge Regional Winners are:
Mayfield later passed into the ownership of Thomas Icely, before being sold to William Tom, who discovered the first payable gold in Australia at nearby Ophir in 1851. The property grew and prospered under various custodians before the Thomas family purchased the property in 1998 and planted its first Invineyard.2021Mayfield was acquired by the Eastham Family who later acquired the adjoining vineyard, reuniting the
• Yarra Valley: Centare Vineyard Old Block Cabernet Sauvignon 2021 – 96 points
Styx Gully Chardonnay 2020 – 95 points
• Hunter Valley: Briar Ridge Briar Hill Single Vineyard Chardonnay 2021 –95 points
wine judges and associate judges from all over Australia to visit two wine regions which are passionate about Chardonnay and Cabernet Sauvignon.”
• Barossa Valley: Grant Burge Corryton Park Cabernet Sauvignon 2019 – 96 points
• Mornington Peninsula: Montalto Pennon Hill Chardonnay 2021 – 96 points
Fifteen ‘Best of Region’ Trophies were presented by Labelmakers, from the nine Chardonnay regions and six Cabernet regions achieving scores of 95 points or more.
“Wetogether.are
• Coonawarra: Yalumba The Menzies Cabernet Sauvignon 2017 – 96 points
• Great Southern: Forest Hill Vineyard Cabernet Sauvignon 2021 – 95 points
16 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 news
• Margaret River: Deep Woods Estate Reserve Chardonnay 2021 –97 points
• Pemberton: Below & Above Chardonnay 2019 – 95 points
The historic Mayfield Vineyard, located in Orange, has released a range of new wines since the property was purchased by the Eastham family last year.
original Mayfield property and the new range of wines celebrates the first release since the property was brought back
• Tasmania: Freycinet Vineyard Chardonnay 2019 – 96 points
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• Yarra Valley: A.Rodda Willowlake Vineyard Chardonnay 2021 – 96 points
Mayfield Vineyard release wines under new guardianship
Pinot Noir can now be included as part of the AOC Alsace Grand Crus in two territories – a long awaited move for a grape variety that has perhaps been overlooked in the region. France’s appellation body, the National Institute of origin and quality (INAO) has formally approved the addition of Pinot Noir to the list of varieties that are permitted in Grand Cru Kirchberg de Barr (Barr, Bas-Rhin) and Grand Cru Hengst (Wintzenheim, Haut-Rhin).
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 17 international briefs
The Irish Department of Health informed the European Commission in late June of a draft law involving alcohol warning labels that are likely to prove controversial. The draft warnings are in line with the obligations Ireland imposed on itself with its 2019 Public Health Alcohol Act. Specifically, this requires all alcoholic beverages sold in Ireland to carry two key health warnings, reported Meininger’s. The proposed wording is as follows: “Drinking alcohol causes liver disease” and “There is a direct link between alcohol and fatal cancers”.
As the grape harvest ramped up across California’s north coast, local wineries have been confronting a new challenge that has nothing to do with drought or wildfires. This problem is of the bureaucratic variety: delays in obtaining new barrels because of a logjam at the Port of Oakland. Rep. Mike Thompson noted that local cooperages are waiting up to three weeks on average to receive barrels that are being processed through the port, the North Bay Business Journal reported.
Spain has recorded some of its earliest ever harvests this year, with many parts of the country bringing picking forward in order to mitigate a barrage of wildfires, widespread drought and “constant heat”. Rueda’s Caserío de Dueñas, part of Entrecanales Domecq e Hijos, began its earliest harvest in history, with picking of Sauvignon Blanc grapes commencing in the early morning of 16 August, reported Harpers
Ireland rocks European boat with proposed new alcohol warning labels
Record-breaking early harvest for Spain
Texas winemakers take what they can get
According to the Drinks Business, the move officially ratifies Pinot Noir Grand Crus from these two prestigious terroirs for the 2022 vintage.
Growing winegrapes in Texas has always been challenging but the effects of climate change have reportedly hit the important Texas High Plains district especially hard for the past three years. There will be wine made in Texas this year – but even the wineries aren’t sure yet exactly what it will be, according to an article published by Wine Searcher
Northern California vintners scramble as they await barrels left at port
Still and sparkling wine in Japan had been stagnating for a few years before the pandemic hit, but in 2020 and 2021, volumes dropped by as much as 15 per cent. The share of these wines has now dropped to below 4% of the Japanese total beverage alcohol sector, which represents a fall of nearly 0.5% in just two years. The growth of the RTD category has been a contributing factor, but there are other drivers at play, reveals a report by Wine Intelligence.
Pinot Noir given go ahead in two AOCs in Alsace
Interest in wine grows in Japan
in association with
Welcome to the 2022 PACKWINE Forum & Expo, a unique event, now in its second year, that brings together winemakers, packagers, suppliers and a host of other industry professionals. The focus again is on the vital role that packaging plays in the Australian and New Zealand wine sectors. It’s an event from the industry, for the industry.
Presented in association with Wine Packagers of Australia & New Zealand, the Australian Wine Research Institute, The University of Adelaide and the Australian Institute of Packaging. PACKWINE is comprised of three distinct sections. Firstly, there’s a PACKWINE Forum comprising an on-demand webinar featuring a range of speakers;
Our PACKWINE Expo, which starts on page 40, is your one-stop shop for all things packaging related. It’s your chance to network with leading providers of the products and services to enhance your wine brand. Take the time to check out the trade displays of our stallholders.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 19 FORUM 27 September REGISTER FREE! EXPO LIVE FROM 20 September VISIT AWARDPACKWINE.COM.AUWINNERSANNOUNCED
From page 45, we’re very pleased to announce the shortlisted entries for the PACKWINE Design Awards
The theme of PACKWINE in 2021 is What does it take to make a change – why is there resistance to change?
27 September, 2022
Here you will find industry experts, researchers, and leading manufacturers and service providers sharing their extensive knowledge and experience related to packaging products, processes, trends and marketing strategies. With packaging a critical factor in the success of wine brands, we present essential insights
and information to allow you to stay at the cutting edge.
and there’s also a trade Expo allowing you to visit the virtual stalls of leading suppliers to learn all about the innovative products and services that they offer. Lastly, the year’s most outstanding packaging designs are celebrated at the 2022 PACKWINE Design ForAwards.ourPACKWINE
Forum, we have assembled a stellar line-up of presenters, covering perspectivesdifferentfrom across the wine sector. Turn to page 36 for our complete roster of speakers and don’t forget to register for free online to
For the 2022 PACKWINE event, we present both the published component here in the pages of this magazine, as well as a comprehensive digital event, which, from 27 September, will be live and accessible via the website packwine.com.au
Across seven categories, we received more than 100 entries. These exceptional designs challenge the status quo when it comes to packaging, and our expert panel of judges had their work cut out to choose the best. Our special National Wine Centre People’s Choice Award opened the entire field to the public to decide their favourite. Many hundreds of votes have been cast and here we present the top nominees for this prize.
watch their full upcoming webinar presentations –they’re not to be missed!
presentations will be available to view online from 27 September as part of the PACKWINE Forum & Expo. Don’t forget to register at www.packwine.com.au so you don’t miss out on any of the speaker presentations.
Neil BusinessScrimgeourDevelopment Manager, Affinity Labs Topic: Achieving success with canned wines Alison MemberAppleby,Services Manager, Australian Packaging Covenant Organisation (APCO) Topic: Sustainable packaging and the wine industry Marta Manager,Mendonca.,ThePorto Protocol Topic: Climate in a Bottle See page 32
Topic:
Topic: Motivating critical change
PACKWINE SPEAKERS
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Speakers for the PACKWINE Forum bring diverse insights and share their valuable experience to inform the wider wine sector. These specialists provide far-reaching expertise to the 2022 event. Presentation topics have been selected by PACKWINE’s editorial committee to reflect a cross section of the most important packaging-related issues for the industry. Many of the subjects under discussion relate directly to the event’s theme of What does it take to make a change - why is there resistance to Fullchange?webinar
Paul Toffola Pacific and Bertolaso Australia. in the wine industry’s evolution
Adeline of FEVE, the EU Federation for Glass Packaging. What is the path to climate neutral and fully circular glass packaging
SecretaryFarrellyGeneral
ManagingBaggioDirector, Della
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DISCUSSION
Presented by the Australian Institute of Packaging (AIP) Topic: The role sustainable packaging plays within the wine industry Panelists:
Kate CircularBakerEconomy & Sustainability Manager, Visy Glass
PANEL
Ralph Moyle FAIP, CPP Education Coordinator, Australian Institute of Packaging (AIP) Topic: Rethink, Redesign, Reduce, Reuse & Recycle
Bernard Waterson AAIP Managing Director, Metalprint Australia
Graeme Lang MAIP Group Technical Manager, Labelmakers
Rowena Curlewis CEO & Co-founder, Denomination Topic: Design for change
Simon Back MAIP General Manager, MaCher (Aust)
Prof Pierre Pienaar FAIP, CPP President, World Packaging Organisation
As the Australian wine industry edges closer and closer to its goal of achieving net zero carbon emissions by 2050, the contribution that traditional glass bottles make to the industry’s carbon footprint will receive everincreasing attention once more easily achievable reductions elsewhere in the production chain have been addressed.
Rhys Parker
The wine industry has made some inroads into reducing these emissions in recent years. One of the first moves was by wine exporters who began shipping their wines in bulk and bottling in-market. Many producers have moved at least some of their wine production
the carbon footprint of Australian wine by the Australian Wine Research Institute in 2015 showed transport and glass packaging contributed around 68% of the total. The same analysis highlighted the large variation in greenhouse gas emissions between wine packaged in cask compared with glass thanks to the large amount of energy required to produce glass bottles. Then there’s the necessary packing
The Australian wine industry isn’t short of alternative packaging options to traditional glass wine bottles — cans, kegs, bag in boxes, pouches and flat bottles made from recycled plastic, to name a few. And although use of such alternatives has increased in recent years, just a tiny portion of the wine made in the country and indeed throughout the world is packaged in them, and primarily lower quality products. Sonya Logan spoke with four small to medium sized Australian wine producers to find out how far down the path they’ve walked towards non-glass packaging and their thoughts on what will propel them to take significant strides.
Rhys and Emma Parker from Margaret River micro winery Vallée du Venom.
The cradle to grave calculation of
Alternatives to glass packaging — the road ahead
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We pride ourselves on being low impact. But there’s no point in using [non-glass alternatives] if no-one is going to buy them. From where I’m sitting at the moment, I’m all for using them but they have to work for both us and the consumer.
materials needed to protect glass containers, as well as the fuel needed to transport them from warehouse to consumer.
Although keeping a watchful eye on developments in the nonglass space, Dominique Portet , in Victoria’s Yarra Valley, is yet to be swayed by its offerings. It has even been hesitant to experiment with lighter weight glass bottles. Of its 250-tonne production, two-thirds, or around 9000 cases, is rosé. The remainder comprises a sparkling Brut rosé, Pinot Noir, Chardonnay, Sauvignon Blanc and Cabernet Sauvignon. The recommended retail prices of its wines vary from $26 a bottle for its cheapest rosé to $200 for its top-of-the range Cabernet.
Another consideration for Dominique Portet when weighing up alternative packaging is how it might be accommodated on their bottling line.
“Our brand is not really going to suit bag in a box. But I have seen some canned wines floating around the place and I wonder if we can get away with them even though we try to hit the higher end of the market. Perhaps a batch of savvy blanc or something like that might work in cans for summer. I’m open to suggestions,” Rhys says, but he admits branching away from glass bottles comes with risks.
But these practices have only got the industry so far down the road. The industry still remains largely wedded to standard glass bottles. So what will motivate wineries to part company with these containers that has served it so well for decades and have long been symbolic of the product that lies
environmental scientist, Rhys Parker knows only too well the environmental imperative for the industry to transition away from glass bottles. He and partner Emma run the ‘urban micro winery’ Vallée du Venom based in Dunsborough, in the north of Western Australia’s Margaret River region.
“We pride ourselves on being low impact. But there’s no point in using [non-glass alternatives] if no-one is going to buy them. From where I’m sitting at the moment, I’m all for using them but they have to work for both us and the consumer.”
production is sold in on-premise and off-premise outlets in Victoria, New South Wales, Queensland, Western Australia and South Australia. A small amount is also exported to the USA and Indonesia. With the colour of rosé playing such a significant role in its appeal, it’s not surprising that Dominique Portet isn’t keen on hiding theirs in anything less than a clear-coloured bottle. Until recently, the winery has imported its 750ml BVS punted burgundy flint bottles from China. But following a recent rise in the cost of these bottles, it has shifted to a local supplier. Winemaker Tim Dexter says this was also a conscious decision to reduce the winery’s carbon footprint.
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to lighter weight bottles. Casks have made a resurgence. And a few have dabbled with products in cans, kegs and pouches.
Aswithin?aformer
This year the winery decided to experiment with some lightweight bottles and it is about to dip its toes into the keg market. While the foray into lightweight bottles got off to a less-than-desirable start when a manufacturing fault meant almost every bottle the winery received had to be hand polished before it could be used, a recent request by a bar in the eastern states for Vallée du Venom to supply its wine in kegs has been timely.
“This year, we’ve seen [bottle] prices go up considerably per unit for us,” Parker reveals. “A few venues over east are asking for wine in keg. About two months ago, my distributor approached me about doing it and I saw some really good benefits. We can send over a pallet of kegs for the same prices as a pallet of packaged wine. And we save on the packaging so it makes
While these sales have partially tapered off, the balance of its
“We would like to see some pretty good data around the consumer acceptance of alternative packaging first. At the end of the day, that’s going to be our driver, whether it’s accepted by the consumer base.”
An alternative package that displays the true colour of rosé and preserves its quality is also desired.
“The colour of rosé is a major selling point on the shelf. The other concern we have with alternative packaging is the stability of the product in that package. Rosé can suffer from light strike so that’s also on our minds,” Dexter notes.
Prior to COVID-19, half of Dominique Portet’s sales came through its cellar door and on-site restaurant.
Vallée du Venom produces small batch, minimal intervention whites and red wines from an annual crush of around 20 tonnes that retail for between $25 and $40. Most of its production is sold in bars and restaurants on the eastern seaboard, with the balance split between direct-to-consumer sales and wine bars in the winery’s home state of Western Australia.
sense. There’s a bar that only does kegs. They’re going to send us a dozen or so kegs and then we’ll fill them straight from tank. There’s no need to bottle, obviously, so it’s a Rhyswin-win.”and Emma have also been toying with cans.
“We have our own bottling line and package everything on site. We’d probably have to retrofit the line as it currently stands so that’s another factor for us. But I’m sure anything is possible,” Dexter says.
Adds chief winemaker Ben Portet: “We are always open to change and alternatives but we simply
“We do want to reduce our carbon footprint and are looking more closely at our packaging options, but we haven’t gone much further than just looking at them, but it is on our mind,” Dexter says.
“It’s risky because we’re so small and we’re relatively unknown in the scheme of things. It’s risky to be so different at this point. But if certain customers want it and we can set up a deal through our distributor to do it then, of course, I’m open to any idea, especially with the price increase in glass.
haven’t found another option that suits our business or wines at this stage. As we have a large focus on rosé I’d suggest this would be the first wine that we would experiment with however, I’m still yet to be convinced of an alternative as clear glass is so important for consumers to see the hue.”
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More than 50% of the Pfeiffer range is sold direct to consumer, with some exported Canada, UK and Belgium. Jen Pfeiffer is sold through Naked Wines predominantly in Australia with some going to the US and UK. The Pfeiffer range mainly retails for between $16.00 and $32.50 at the cellar door, while Jen Pfeiffer sells from $12 to $25.
Having navigated the name changes of Sherry-inspired wines to Apera and Tokay to Topaque, the Pfeiffers have firsthand experience in the challenges of introducing something new to the market. It is this understanding that ultimately thwarted the idea of canning Seriously Pink and tonic.
Winemaker for the Yarra Valley’s Dominique Portet, Tim Dexter.
We have our own bottling line and package everything on site. We’d probably have to retrofit the line as it currently stands so that’s another factor for us. But I’m sure anything is possible.
consideration, specifically cans, kegs and casks.
“There was some talk at one stage that we might take on the hard seltzer market,” explains managing partner and senior winemaker Chris Pfeiffer. “We have a product called Seriously Pink, which is an Apera rosé. One of the main ways we recommend serving Seriously Pink is with tonic. So, we thought of doing Seriously Pink and tonic in a can.”
From an average annual crush of between 700-800 toness, Pfeiffer Wines produces two labels: one under the Pfeiffer name and the
He says the winery has not yet received any requests from distributors to provide its wines in alternative packaging.
other under the name of Chris’ daughter and winemaker Jen Pfeiffer which is sold exclusively through Naked Wines. Shiraz makes up the biggest share of the winery’s crush at around 25% with Chardonnay also making a significant contribution to the Jen Pfeiffer range. Fortifieds such as Topaque and Muscat feature in both ranges.
Neither has Pfeiffer Wines although the Rutherglen-based wine company has given a few some
“One of the problems when you’re our size — and we’re not super small, but we’re not really huge either — is for you to embrace something like that and take it to market it’s very difficult,” Chris Pfeiffer admits. “We found that with Apera. We were the first people who took Apera to the market. It cost a lot of money. I think Seriously Pink and tonic in a can would be more successful than the Aperas. But
Tim Dexter
“We tried kegs with Moscato. We worked with Bright Brewery who packaged it for us and gassed it. But, once again, we were too small. The problem came when the kegs went into a pub. Most of the places that kegs go into are pubs and they want you to pay for the taps. So, the cost of putting in the infrastructure for a low price point product became prohibitive,” says Chris Pfeiffer.
The lack of consumer demand for non-glass alternatives is another “Everybodydisincentive.thinks that wine packaging at the moment is totally recycled, whether that’s what happens to it or not. They put it in their recycling bin and they think they’ve done their bit. So there’s no push from an environmentally conscious point of view from consumers to go that other way.”
While the Pfeiffers are yet to be enticed to roll out products in glass alternatives, they made the move to lightweight bottles some years ago.
This view is supported by recent research by Wine Intelligence which was presented by the company’s chief operating officer – wine, Lulie Halstead, at the Australian Wine Industry Technical Conference in “[Wine]June. consumers globally believe that glass bottles are a sustainable form of wine packaging,” Halstead revealed. This belief, she said, stems
He adds a lack of confidence in the current alternatives to glass bottles for long-term storage is also a “Smallbarrier.wineries think they only make premium wine. And premium wine is not part of the fast-moving consumer goods world but a lot of the alternative packaging is very much suited to that. Wineries like us make wines that we think would be better in five years’ time. If you’ve got that in Tetra Pak or a can it’s not going to work. So that’s a negative impact on your premium offering,” says Pfeiffer.
The Pfeiffers also looked into kegs, but the costs involved ultimately put that thought on ice too.
Pfeiffer Wines managing partner and senior winemaker, Chris Pfeiffer.
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those sorts of initiatives do cost you a lot of money if you’re on the frontline going up the beach.”
from the fact that many dispose of their used wine bottles through kerbside recycling schemes. “That’s why consumers don’t see glass currently as an issue when it comes to sustainability for wine,” Halstead
“We’ve been using lightweight bottles now since they were invented. We use them if we don’t think they’ll have an impact on the product. We also use them when we’re trying to get our margins up. Our reds under $20 go into lightweight bottles. We only have one white in lightweight. When we want to use punted flint bottles it’s pretty hard to get a lightweight version. The only heavyweight bottles we use are on our premium fortifieds and they retail for over 80 bucks a bottle. That’s a minor part of our production though,” Chris explains.
“Ifsaid.you can’t sell your product because it’s in glass you’ll look elsewhere,” Pfeiffer continues, “but that’s a concept that’s very hard to imagine, particularly given the current state of mind that most people have at the moment around glass. You may see more and more lower priced product in that sort of packaging. That’s what I would envisage happening. But it’s hard to think that Grange is going to go into a can, or even a paper bottle.”
“In this vicious world of sharp pencils, there’s advantages in shipping in bulk because it’s cheaper to bottle and you’re not paying for the freight on the glass. We’re sending wine over in bulk to the US where it’s being packaged in lightweight glass. So that’s a sustainability tick.”
“If you’re a huge multinational it probably takes a couple of years to get things through marketing and the whole system. We’re happy to try anything and the one I think has the most potential for us is kegs. Because we’re heavily invested in the on-premise market, and Sydney is so close, kegs make a lot of sense for our business. But you’ve still got to have the customers.”
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“One of the great things about being a bigger family winery is that we’re big enough to make stuff happen quickly,” Tyrrell asserts.
“It’spremium.bloody
wines retail for between $15 and $150. Around 85% of its production is sold on the domestic market with some 35% of that going to its DTC customers. Of the wholesale market, around 60% goes to on-premise venues.
“I spend a lot of time talking to our direct-to-consumer members. If you gave them your $150 wine in a Lean+Green bottle…in that market there’s an expectation that it’s got to look premium, it’s got to feel
If there’s one form of alternative packaging that currently appeals to Tyrrells the most it is kegs.
Chris Tyrrell
The Jen Pfeiffer labelled wines are also exported in bulk for Naked Wines for bottling in the US.
hard because you’ve got parts of the market where wine is consumed in the first two or three days of purchase. But then a large percentage of our business
Chris Tyrrell admits the company is keeping its ear to the ground for developments in alternatives to glass products, including Packamama’s rectangular flat bottle made from recycled plastic, but believes consumers aren’t quite ready to embrace such innovations.
“If you want to sell wine in, let’s say, a large retail group, then they might say that if you want to sell wine to us and be on our shelves, you have to meet certain packaging requirements. If that happens then we’ll all fall into line pretty quickly.
In the meantime, Chris says Tyrrells has been focusing on the “quick wins” in reducing the carbon footprint of its packaging. Moving to lighter weight bottles was one and, more recently, the company has made the decision to source its bottles locally.
Tyrrell said that while his company is continuing to weigh up the potential of non-glass packaging, its distributors had yet to request that the winery move away from glass bottles. Neither has its “Theycustomers.want to know about what we’re doing in the vineyard and what we’re doing about our energy consumption and whether we’ve got solar,” he remarks.
Tyrrells chief operating officer
is people that buy wine to put in a cellar for five to 20 years. And you obviously can’t give those people TyrrellsPET.”
imported a lot of glass for our premium wines because we haven’t been happy with the quality of Australian glass. But I think the glass manufacturers in Australia have now got some better alternatives. Soon we’ll have no more imported glass at Tyrrells which is great because that used to be about 25% of our production.”
Chris believes wholesale swings away from glass bottles are most likely to be driven by retailers and Australia’s largest wine producers.
And what’s his gutfeel on when the industry will start taking major strides towards non-glass “Itpackaging?feelslikewe’re pretty close. But close might be 5-10 years away. It feels like the market isn’t ready for it but we’re all at least ready to start talking about it a bit more. If we had this conversation in three years, I suspect we’d be talking about more tangibles.”
“I’m certainly not against it,” he says of Packamama’s bottle. “But I think we’ll all need to be a bit further down the road for Tyrrells to consider it. I don’t think the market in Australia is ready for that. They’re a pretty conservative bunch of consumers in Australia. They don’t like change too much.”
“A lot of people are still importing a lot of glass only to export it back overseas. We’ve historically
“I also think there are some businesses in Australia that have got a lot of resources and a lot of manpower to work with suppliers and carry out their own customer research and will do some really good work here.”
It’s bloody hard because you’ve got parts of the market where wine is consumed in the first two or three days of purchase. But then a large percentage of our business is people that buy wine to put in a cellar for five to 20 years. And you obviously can’t give those people PET.
Chris Tyrrell estimates that close to 50% of the Hunter Valley winery’s 1.8 million case annual production is in lightweight bottles but an extension of their use to its premium products is not currently under consideration.
I soon found out that the Australian wine industry is a world leader in planning to become carbon neutral by 2050, with partial accomplishment by 2035, Well Done Australia! (see Withitsensespecialtythereisknowlearnedfor-the-sector).australias-climate-change-investments-wineaustralia.com/news/articles/wine-www.OvertheyearsIhavequitealotaboutwine,andIthatgrapeandwineproductionveryclimatesensitive.Thatiswhyisadifferencebetweenregionsinvarietiesforexample.Itmakesforthelocalindustrytodowhatcantoprotectagainstclimatechange.alittlemoretimeonGoogle,I
I decide to go ‘eco-wine’
Here was my opportunity, my point of difference. I would recognise low carbon emitting producers as ECO-WINES in a special section of my store, and develop information sources to match. I allocated part of my table wine section, painted it green, and placed overhead an eyecatching banner seen from the front door. I labelled myself “your sustainable wine store” on the front window.
I am an independent liquor retailer in suburban Melbourne, on a mission to increase my customer base. I am pleased with my location in a suburban shopping centre, and not too close to the large supermarkets and chain liquor stores. I am nearby a Fruit and Veg and convenience supermarket, with a Pizza neighbour and plenty of parking.
I want to increase my customers, so aim to try and do something to attract more people to the shop. Most of my sales are for wine, so I started by reading about and thinking about what is new in the wine business. The answer was pretty clear; it is about Sustainability, and Carbon Neutrality. In fact, most of what you read and hear about recently
are on these topics, especially to do with Climate Change. Consumers have to be influenced by all of this messaging.
Introduction
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By an ‘Anonymous Liquor Retailer’
A bottle shop with fewer bottles… a future fantasy
made other discoveries. We already have some wineries claiming to be carbon neutral! Further, there is a process to determine the carbon footprint of wine production available from the Australian Wine Research Institute, and several summary articles also.
That meant some more homework for me and Google, researching more than just carbon-neutral Australian wines. I found mention of quite a few alternate packs already available. Cans were the biggest item, I found 42 listed, they are the most common alternate package, in Australia and elsewhere. People like their size, one and a half drinks, and so easy to chill. Wine comes also in 1.5 L pouches, like Trentham Estate Threes a Crowd range. Also in the larger format of 2L is Hey Tomorrows offering of Victoria’s top producers, not your cheaper regular cask wine. And among the smallest are 200ml foil pouches again featuring top producers. It seems we are moving away from 750 ml standard size big time, and maybe also away from glass. These packs have lower carbon footprints and are lighter, so less transport costs.
The next step was to locate “climate neutral wines”, I found six. Far from the majority, I note, with almost 2,200 wineries in the country, but let us acknowledge the pioneers anyway. Ross Hill from Orange and Kieth Tulloch in the Hunter, NSW; Chateau Tahbilk from Victoria; Elderton and Taylors Wines from South Australia, and Cullens Wines from Western Australia. Many had modified their management to reduce emissions, although the majority appeared to rely on purchased offsets to achieve carbon neutrality. Lindemans, part of Treasury Wines has very recently declared their global product range carbon neutral involving some 45 M litres of wine, relying heavily on purchased offshore carbon credits.
For the featured wines in ECO-WINES, I also stated what information I could about their carbon neutrality claim. I contacted all of the acknowledged producers, and invited them to send a one paragraph statement regarding their enterprise which could be used for Idisplays.wassurprised how little coverage there was in the retail press about wine and carbon neutrality, and so wrote to two prominent wine journalists featuring in metropolitan newspapers on the issue. Only one replied, by saying as yet there were not many followers. Yet elsewhere I read articles about consumers in general being interested in the issue, and that large supermarkets were considering the issue regarding product choice for their Myshelves.first week with eco-wines in September 2022 – what a surprise!
after chatting to their neigbbours’, that was positive. And that afternoon an intense young man engaged me in deep conversation about the initiative, I had to vacate the till for a while. He was an agriculture student at a local Uni, “and learning all about this stuff, and carbon accounting etc” Then I took a back flip when he said “What are you doing in your business to reduce your carbon footprint; look at all your electricity use, cooling of fridges, and room heating!”, and his parting words were “I don’t see any alternate, non-glass packaging in your ECO-WINES!”
around the store, showing what were the big issues of carbon emission in the production of grapes and wine. The big issue, to my great surprise, was that of glass bottle packaging, and the energy required for their manufacture. Making matters worse is energy also used for their transport, partly because of the weight of glass and shape of the bottle.
DISPLAYS AROUND THE STORE THE CARBON FOOTPRINT OF WINE PRODUCTION
I also had printed for the first week a single A4 page explaining what I was doing and which wine was available in ECO-WINES. These were offered to each customer with any purchase, with the suggestion ”we hope you like our idea to promote sustainability”. This explanation included the diagram below, also posted
After the first Monday I was not so sure of my new strategy, but felt energised by Wednesday afternoon. I noticed some new customers who said they came
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First priority there was the information for customers. I put several signs around the store, like “Do you want your wine purchases to help overcome climate change?”, and “ would you like to reward sustainable vineyards and wineries”, and “ do you know our carbon-neutral winery pioneers”? All signs pointed to the new ECO-WINES section.
was written in frustration at the lack of involvement of the Australian wine retail sector in climate change mitigation; after all they sell more wine bottles than anyone else. Overseas the retail sector is becoming more involved, and perhaps it will change also in Australia, as happened for this retailer. Further, many of these ideas could be employed at Cellar Door Sales, and to include charge points for future electric cars!
This article was written by Dr Richard Smart, an advocate for mitigation of the climate crisis for the wine sector. Richard has been concerned with climate change effects on grapes and wine for many decades, and urges producers to adopt appropriate mitigation strategies to reduce their carbon Thisfootprint.article
Contact vinedoctor@smarvit.com.au
This article gratefully recognises the few pioneers in carbon free grape and wine production, and also those pioneer wine retailers demonstrating the way forward.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 29 PACKWINE 2022 | www.packwine.com.au
And for those who prefer not to have alternate packs on the dining table, I sold a range of decanters. Over time the ECO-WINES section increased in size, accommodating more alternate packs, and I am pleased to say more consumer interest.
September 2023
Here is my one-year update. The ECOWINES section has grown, now featuring more alternate packages, including a PET lay flat bottle. I suspect we will see more formats, interestingly with a range of sizes, as 750ml is no longer the most common. We are at the beginning of a revolution in wine packaging which is long overdue! My customers tell me of the many and varied occasions where they are enjoying wine using new convenient formats, at picnics, barbecues, bush walks et cetera, and so easy to avoid glass littering. Further, no complaints about quality, but many comments about ease of chilling for many packages. One can of wine a night is very popular with many people, especially for those who live alone.
I am certainly encouraging “replacing” glass bottles, with my featuring of alternate packs. In fact, over and above some local press coverage, my little store has achieved mention in the Metropolitan press, and on ABC TV! because of my extensive collection in the ECO-WINE section, some say maybe the largest in Melbourne. I can no longer afford the space for every producer in every alternate pack, but I have samples of every new package and most producers. Now I must consider re-use and recycle for the future, can we maybe keep glass bottles for some Iwine?amseriously considering re-use by selling wine from bulk kegs and small kegs.
I decided to move on “recycle” as well, which involved more research. My understanding from glass recyclers is that they prefer colour-sorted, crushed glass that is free of any contamination. Wall space is always a premium in retail stores, and I had to move a chiller unit. Now I have covered chutes for “clear”, “green” and “brown” wine bottles only; inside they fall into a crushing machine, then a bin. We are lucky to be in Melbourne as State and Federal funding in 2021 upgraded glass recycyling, making collection and recycling of glass so much easier. Bottle recycling companies collect bins on an as-needs basis, for delivery to recycling plants, where my product is welcomed. For the moment I offer this as a service to my customers. With appropriate signage, and near the store entrance, we request only thoroughly washed bottles be used, no caps, and for bottles purchased only at the store. We have been very pleased with the response, and in many ways it has brought us most new customers. Patrons were very pleased that bottles would be recycled, as opposed to using municipal recycle bins; currently glass was going into road surfaces in Melbourne, which we and our clients are now avoiding! Wine bottles will have another life, and with a reduction in carbon footprint.
What now of my bottle trade? Still holding steady at the moment but there are certainly questions for the future.
I read an older article about “replace”, “recycle” or “reuse”, which made great sense to me in the retail trade. We are all aware that the glass bottle is the principal cause of the high carbon footprint of wine production, because of its weight and unfortunate shape. “Glass bottles are climate change enemy number one for wine“. This sentiment is certainly in line with 2025 National Packaging Targets including 100% reusable or recycling.
I am considering a special standalone section, designed for “Fill Your Own”. Designed to be operated with a filler button, and to be drip proof. I will supply stick-on labels and screwcaps; one red and one white wine, for the moment using medium price- point wines with appropriate ageing from local quality producers. Customers are encouraged to use their own, very well-washed and label-free bottles, and lots of 4 wines are discounted. I am also making available refillable 1 L bottles with a small deposit, which I replace with a new, sterilised full bottle. I plan to introduce this in mid November for Christmas 2023.
My customers appreciate our efforts to help put off the climate crisis, and to help the wine industry be more sustainable. My landlord and I have invested in solar panels also to reduce grid electricity. All in all, ECO-WINES has been good for my business, and I suspect that others in the liquor retail trade might follow suit.
end, as it has with consumer demand over last decades, has been at the heart of discussions with a select number of leading local winemakers.
Changes in the way that the wine sector operates are not only constant but necessary.
From fast moving small goods to luxury wine product consumption, the rate of change experienced by the beverage industry over the past decades is, arguably, exponential.
face consumers are only one side of the discussion about what impacts the narrative for change.
Motivating change is critical for the wine industry’s evolution
Change embraced by the Australian wine industry has been visible to consumers and we have been recognised as leaders in change since the 90s.
Personally, having spent my life without‘progresscommentinchange,organisationaldrivingIfindcomfortBernardShaw’sthatisimpossiblechange’.
at which consumers seek out new experiences with products becomes the battleground for their hearts and minds, as well as product brand loyalty. It plays out each week across retail shelves and across the many emerging new sales channels and eco-systems; those that
The science of change management, whether in the identification phase or simply by having the vision for change to affect dynamic communication, are very familiar in their psychology as behavioural change sciences that are deployed to navigate these changes and are required to influence consumer Thedemand.rate
The focus of Della Toffola toward creating
Exploring how change can be embraced more seamlessly at the supply-chain
PACKWINE 2022 | www.packwine.com.au PATRON bertolaso.com.au
But change to the supply side has long followed a challenging path; why?
PACKWINE speaker Paul Baggio, Managing Director of Della Toffola Pacific and Bertalaso Australia, discusses how resistance to change can best be overcome to encourage a strong and productive local industry that’s leading the pack globally.
Della Toffola has long manufactured state-of-the-art processing plant and machinery for wine production. The incorporation of the highly regarded Bertolaso wine and spirit packaging equipment business should not surprise industry observers. The accelerated adoption of Della Toffola processing and filtration technologies is one of the fastest in the world, not least in terms of how concentrated both Australia’s and New Zealand’s wine production adoption of this technology is.
32 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704
Supply side economists would argue that many industries, including the Australian wine industry, have long struggled to affect the necessary structural changes required to remain competitive on the global stage. The latest macro-economic shifts across a number of Australia’s markets, local and abroad, require a refreshed level of action.
In order to affect confident decisionmaking for change within the local supply chain eco-system, any notions of failure surrounding decision-making needs to be Resistancemitigated.
Technology for carbon capture and compression for storage and trade is available. Progressive minds within the
to change in processing methods and manufacturing in the Australian wine industry result from a range of possible factors. The industry’s supply side has deeply entrenched views on production and packaging methods. Some would argue that a more aggressive expansion of education programs, travel and work experiences across different beverage industries would liberate a more expansive flow of knowledge and bring a greater degree of confidence to innovation adoption and in turn, process change.
Breaking down barriers
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 33 PACKWINE 2022 | www.packwine.com.au bertolaso.com.au
Adoption of new technologies and becoming more efficient and technically astute, in order to compete on the global beverage stage, stands as a significant challenge for the industry. Its survival into the next generation is dependent upon substantial technical process change and plant investment being taken up.Much is required to affect change to the manufacturing supply side of the local industry. The increasing voice to public debates demanding triple bottom line reporting for wine producing companies seeking regulation in relation to public health and the impact of alcohol consumption or the extensive and increasing carbon footprint generated by winemakers cannot be ignored.
reference base of Della Toffola and Bertolaso plant operating at the global level, coupled with an extensively invested service support network, delivers that higher degree of confidence that results from committing to Bertolaso and Della Toffola products.
Breaking down the various barriers and motivating this change is critical to the industry’s evolution. The breadth of local references, and the scale at which local technical product support gets invested into by the suppliers, all contribute back to the agents for change.
The Bertolaso brand provides this trust that wine businesses seek when they are required to make substantial wine bottling machinery investments.
Theshortages.drive in interest for AI (artificial intelligence) driven technologies across processing, such as Della Toffola’s Omnia high solids systems, have been occurring over the last number of years. The drivers to evolve far more intuitive systems that reduce waste, water consumption and can create substantially higher efficiencies in operations, should rightly be populating the minds of our wine industry leaders.
Australia has led the world in its ability to communicate ‘New World’ wine brands, for all intents and purposes creating the category. Strategies employed with managing change within the consumer brand spectrum work equally well to affect change in the supply chain and production space.
The change towards seeking intuitive technologies has been no more in evidence than with wine packaging systems. The latest single integrated packaging system designed by Bertolaso brings this notion of managing the
Along with communication and education strategies that empower the investor, it is important that control of the decisionmaking process is handed back to the decision-maker, to affect supply chain Thechoices.extensive
innovative, unique machines that deliver proven value to wine producers is at the heart of the company’s ethos. Bertolaso has long been regarded as one of the most respected global manufacturers of wine and spirit packaging machines.
wine industry have already designed winery cellars with the potential for such CO₂ capture. Other challenges that are impacting the industry look toward solutions surrounding skilled labour
The latest Bertolaso monobloc packaging system has all components – rinsing, filling, capping across multiple closure turret formats and labelling – all integrated in a single compact monobloc.
bertolaso.com.au
Breaking down the various barriers and motivating this change is critical to the industry’s evolution.
Having operated a broad range of businesses, types and sizes over the last 30 year across the food and beverage
For scaled producers, wine product waste is only one unit of cost that is often lost through current cumbersome multi bloc and expansive conveyor and line control footprint designs. The Bertolaso mono system design enables even the largest of plants, whether this is 10,000bph, 15,000bph or larger perhour production levels, to be integrated within a monobloc that delivers all the functionality of rinse, fill, closure, label to carton packing with no requirement for conveyor linkages or accumulation. This is genuinely revolutionary in its impact for the wine industry.
PACKWINE 2022 | www.packwine.com.au
product, label and closure wastage is all optimally managed.
The valuable raw materials do not get utilised if they are potentially not required, providing considerable cost savings related to bottle waste, while
The Bertolaso mono system has the ability to optically register each bottle entering the bloc. Through various high-speed movements and electronic calculation it can monitor each single bottle’s movement, fill heights, cap presence, label integrity and orientation. This also separately manages QC (quality control) and by accompanying ejection, provides optimal control of passage throughout the packaging process.
various ecological waste, production efficiencies and consolidation of excess space, as well as more efficient skilled labour management, all within one evolved technical solution.
The challenges in adopting the required communication or educational changes for any business at the best of times is never seamless, and the signs of resistance to change are easily seen. ‘Decision paralysis’ and/or drops in company morale do strain the most effective of business leaders. But to stand idle as history will attest, is to fall backwards. To improve is to change, quipped Churchill; to become perfect, he would go on to say, is to change Personally,often.having spent my life driving organisational change, I find comfort in Bernard Shaw’s comment that ‘progress is impossible without change’. Thanks also go to Tony Robbins for reminding us that changing nothing results in nothing changing. Change strikes resistance across our modern-day world and across our supply-side manufacturing businesses including those in our wine sector.
The Australian wine industry has been adept over the decades at motivating demand responses from its global consumers. The required science to affect change is well studied and familiar. But all change management science starts at the identification or vision step. And this, first and foremost, requires – apart from a sound constitution – entrepreneurial will and leadership.
Paul Baggio is a major driving force behind winemaking, brewing, distillation and packaging technology in Australasia. As a third generation wine machinery manufacturer, Paul cut his teeth building wine presses and destemmer crushers at the family factory plant in Melbourne, Victoria. His engineer father, who emigrated from Italy, established Cellar Plus supplying winemaking, brewing and food making equipment to small and medium scale producers across Victoria, South Australia and Western Australia throughout the ‘70s, ‘80s and ‘90s. Working vintages in Italy in 1995 and 1996, vintages in Stellenbosch and Paarl, South Africa, and California as a brewer, all provided a lasting impression that shaped Paul’s future outlook, providing a unique set of supply-chain and service support businesses to the Australian and New Zealand beverage industries. Paul returned to Melbourne in 1997 and took up the general management role of Cellar Plus which today makes up The Beverage Food Group P/L. The Australian wine industry at that time was gaining momentum and in 1997 Paul established Australian & New Zealand Winemakers P/L, a business unit specialising in the build of small to medium wineries. At the start of 2000, representing Della Toffola S.p.A, new filtration technology such as ceramic membrane cross flow and flash détente were introduced. Yet, it was the central membrane bag press technology that would go on to make the most significant shift to the vinification landscape of the Australian and New Zealand industry. Over the last several years, across Australia and New Zealand, there have been more large scale (160hL and greater sized) Della Toffola presses sold than any other grape press brand. Paul is the Managing Director of Della Toffola Pacific which also incorporates the brands Bertolaso, AVE, Frilli and APE, with over 25 years working in the local industry, and has navigated Della Toffola Pacific to becoming synonymous with leading process and packaging technologies and one of the truly dominant suppliers to the Australian and New Zealand wine industry.
bertolaso.com.au
Paul ManagingBaggioDirector, Della Toffola Pacific and Bertolaso Australia.
Topic: Motivating critical change in the wine industry’s evolution
Dealing with the organisational impacts of change has been fundamental to these various businesses’ growth, and at times their survival. The challenges in affecting change are many, and the larger the organisation, the more complex the navigation of the agents of change becomes.
sector, the one constant has been ‘change’. Starting Australian Winemakers back in the mid-‘90s, then progressing to building businesses across the retail space such as Cellar Plus and Home Make it, along with B2B businesses such as Vitis and The Beverage Food Group, and beverage plant design and construction businesses such as FB*PROPAK, Della Toffola Pacific and Bertolaso, as well as consumer branded businesses such as The Craft & Co. through to manufacturing with our Gypsy Hub business, changes have been embraced.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 35 PACKWINE 2022 | www.packwine.com.au
Ralph Moyle FAIP, CPP, is an experienced foodpackaging consultant with 40 years in the food processing industry and 25 years focused on packaging. Through a unique range of senior management experiences in Packaging, Operations, Technical and Quality Assurance in large and medium FMCG businesses, Ralph has brought increased value to many organisations through the value of smarter packaging at less waste. Ralph’s packaging knowledge has resulted in successful contemporary designs and material selections, improved shelf life, lower material costs, shorter supply chains and environmentally friendly selections that have provided greater economic value.
What is the path to climate neutraland fully circular glass packaging?
36 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 PACKWINE 2022 | www.packwine.com.au
By 2030 all packaging put on the EU market will have to be reuseable or recyclable. By 2050 no industry will be permitted to emit CO2. These are tall objectives. Industries across Europe are embarking on a major transition to climate neutral fully circular products and this means big changes are coming in the packaging sector. Oftentimes packaging is the target of much criticism when it comes to the environment. Some of it is justified. But it means that we will all need to step up our sustainability programmes to ensure that we can continue to supply our customers with a fit for purpose packaging that can enhance products without compromising on environmental sustainability. More and more partnerships are needed to succeed. Glass packaging stakeholders are taking measures to do just that. An example is Close the Glass Loop – a European voluntary partnership to collect 90% of all glass packaging put on the market by 2030. Initiatives like this one should help glass and its users meet the new packaging rules under-development in the EU. I promise the audience a sneak preview of the new measures under consideration!
Rethink, Redesign, Reduce, Reuse& Recycle
Webinar Presentation from 27 September www.packwine.com.au2022:
Webinar Presentation from 27 September www.packwine.com.au2022:
Presentation topics have been selected by PACKWINE’s editorial committee to reflect a cross section of the most important packaging-related issues for the industry. Many of the subjects under discussion relate directly to the event’s theme of What does it take to make a change - why is there resistance to change?
Ralph Moyle FAIP, CPP
PACKWINE SPEAKERS
Adeline is Secretary General of FEVE, the EU Federation for Glass Packaging. She has spent over 30 years in Brussels working for various private and institutional organisations including the EU Commission, EU Parliament, Deloitte, and EuropaBio – the EU association for biotechnology industries. Adeline holds a degree in political science from University College Dublin (UCD). She is Member of the Board of CETIE the European interprofessional organization of customers and producers, as well as Glass Alliance Europe (GAE) and holds the post of GAE Secretary General on a rotating basis.
Speakers for the PACKWINE Forum bring diverse insights and share their valuable experience to inform the wider wine sector. These specialists provide far-reaching expertise to the 2022 event.
Full webinar presentations will be available to view online from 27 September as part of the PACKWINE Forum & Expo. Don’t forget to register at www.packwine.com.au so you don’t miss out on any of the speaker presentations.
If you are looking to lower your environmental impacts for your packaging and are thinking about moving to more sustainable alternatives then understanding the waste hierarchy and how it can work for your business is paramount. All too often companies head straight to Recycle when there are many steps before this that are not considered. This session will discuss Rethinking, Redesigning, Reducing, Reusing and Recycling and will help you to design out waste at the start and ensure that the packaging you put out into the market is capable of being collected, sorted, recovered, recycled. Understanding where recycled content fits within circular packaging design will also be discussed.
Adeline Farrelly
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 37 PACKWINE 2022 | www.packwine.com.au
Rowena
Designers can be the agents for change: bringing innovation that advances both society and our world. In this talk, CEO and Co-founder of Denomination, Rowena Curlewis, looks at how to drive change within the wine industry through design. She examines the insights and truths that are shaping our world, and the world of our consumers, and the need to define an insight in order to instigate change. Putting the theory into practice, Rowena looks at four case studies of wine brands that have been agents for change: Tread Softly, Plus & Minus, 19 Crimes and The Wise Wolf by Banrock Station. All of these innovations are very different in terms of purpose and positioning, however each one has created change for both consumers as well as trade, and learnings from these four can be applied to new product development.
Curlewis Webinar Presentation from 27 September www.packwine.com.au2022: Neil www.packwine.com.au27WebinarScrimgeourPresentationfromSeptember2022:
Rowena Curlewis is CEO and one of the founding partners of leading drinks design specialist Denomination. Denomination is an award-winning drinks design consultancy based in Australia, the UK and the US. They work for a large cross-section of clients from boutique to international icons. Now in its twentieth year, Denomination aims to continuously push boundaries and do things differently. Over that time the agency has created an impressive track record of developing memorable, highly individual drinks brands. Denomination’s is the only global drinks design agency to have achieved Climate Neutral status. As branding and packaging experts who specialize in drinks, they recognize the impact our industry has on the environment; sustainability is high on their agenda. Denomination is a signatory to the Harper’s Sustainability Charter and a member of The Porto Protocol.
Achieving success withcanned wines
Neil is Business Development Manager with Affinity Labs. He has extensive experience in the design and management of technical performance trials for new product and packaging types and leads a team who specialise in tailored consulting and technical support services for a range of foods and beverages. Neil provides scientific insight, technical guidance and management of practical outcomes for new product development, both in the wine industry and in his previous roles in the pharmaceutical industry. Neil has spent the last 10 years working closely with packaging suppliers and wine producers on a broad range of process, product and packaging technology projects. This has included facilitating large-scale consortium trials to assess the performance of different wine closures, developing and testing innovative packaging solutions and management of shelf-life performance trials for new products.
Canned wine is the fastest growing packaging segment in global wine consumption, due to perceived value for money, attractiveness of packaging, convenience, sustainability and millennial appeal. Unfortunately, many wines packaged in cans are susceptible to the formation of ‘reductive’ character after packaging, leading to increased risk of damaging consumer expectations and brand integrity. This presentation will provide detailed information on key wine attributes that can affect the shelf-life of canned wines and viable risk mitigation strategies that can be employed to combat this and maximise product quality on the shelf.
Design for Change
Marta has built most of her career in Marketing & Sales, having worked with various brands, countries, industries, and companies, from telecoms to wine & spirits. In 2016 she invested her experience in her own brand and consultancy, taking sustainability and climate advocacy to schools, events and companies, promoting awareness, and a path towards behavioral change. Since December 2019, Marta has been managing The Porto Protocol Foundation, the biggest global wine community sharing knowledge to collaboratively bring climate action to life. Marta holds a degree in International Relations, a Post-Graduation in Marketing and a Master in Corporate Social Responsibility.
38 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 PACKWINE 2022 | www.packwine.com.au
Alison Appleby joined APCO in early 2017. As APCO Member Services Manager, Alison leads a team of dedicated staff who support APCO Members on their packaging sustainability journey. Over the last five years she has supported the development of over 100 resources, presented at an array of conferences and workshops across the country, provided support to Members on regulatory obligations, and contributed to improved technology development within the organisation. With a background in science and a Masters of Environmental Management, Alison is passionate about sustainability and educating others to help reduce the impacts of packaging on the environment.
PACKWINE Expo Hall opens 20 September 2022 Did know?you packwine.com.au
Hear from the Australian Packaging Covenant Organisation (APCO), a co-regulatory not-for-profit who are leading the development of a circular economy for packaging in Australia. APCO work with governments, businesses and other organisations from across Australia’s large and complex packaging value chain to develop the insights, resources and programs that are needed to build a sustainable national packaging ecosystem. Learn about the Australian Packaging Covenant, the 2025 National Packaging Targets and Australia’s current packaging landscape. Hear about how the wine industry has supported work towards a more sustainable packaging industry, and see what resources are available to support businesses in making sustainable packaging decisions.
Sustainable packaging and thewine industry
Marta Mendonca Webinar Presentation from 27 September www.packwine.com.au2022:
Alison Appleby Webinar Presentation from 27 September www.packwine.com.au2022:
It is the bottle, the very first layer in direct contact with the product and the one end consumers interact with, the bottle, that gets all the attention. But as we look at wine value and supply chain from an environmental standpoint, and in the amidst of a climate crisis, a more holistic approach is needed, one that rethinks and questions all elements in packaging as well as where they’re coming from, from containers to closures, from cartons to pallets. In the article, we’ll identify the components to be looked at, from primary to tertiary packaging, as well as some of the choices, solutions, issues and thresholds for each of them.
Climate in a Bottle
Simon Back Lang
Panel Discussion, presented by the Australian Packaging Institute (AIP)
Webinar Presentation from 27 September 2022 www.packwine.com.au
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 39 PACKWINE 2022 | www.packwine.com.au 08 8313 0444 Prof OrganisationPackagingPresident,FAIP,PienaarPierreCPPWorld Kate Manager,&CircularBakerEconomySustainabilityVisyGlass MetalprintManagingAAIPWatersonBernardDirector,Australia
GroupMAIP LabelmakersManager,Technical
The Australian Institute of Packaging (AIP) will be bringing together five lead experts in packaging industry to discuss the role that Sustainable Packaging plays within the wine industry. The panel discussion will be covering a global perspective and then focussing on glass, flexibles, fibre, labels and adhesives and how they play such important roles in the wine industry value chain.
GeneralMAIP Manager, MaCher (Aust) Graeme
See page 52 Phone: +61 8 8313 3355 Email: nwc.info@adelaide.edu.au
The 2022 PACKWINE Expo Hall presents leading packaging suppliers to the Australian and New Zealand wine sectors. It provides an opportunity to network with companies that are among the most innovative providers of packaging related products and services. Browse the virtual displays of our exhibitors to find out more about what they can offer to your wine brand to improve efficiencies and sustainable options, and promote business growth. The online Expo Hall will be opening on 20 September, so make sure to visit all of the digital stalls of our trusted industry suppliers, who will be displaying their products, videos and contact links: www.packwine.com.au
Patron Sponsor
See ad page 30 and stall page 41 (03) 9487 www.bertolaso.com.auinfo@dtpacific.com1140
See stall page 43 0416 284 www.wineinacan.com808
Della Toffola Pacific (DT Pacific)
See stall page 42 (08) 8244 www.soslabels.com.auinfo@soslabels.com.au0255
Vinsafe (Barokes Wines)
packwine.com.au
See ad page 39 and stall page 41 (08) 8313 customerservice@affinitylabs.com.au0444
Award
40 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 PACKWINE 2022 | www.packwine.com.au PACKWINE Expo Hall opens 20 September 2022 Did know?you Expo Hall
ExhibitorsSponsor
See stall page 42 +61 (0)2 9281 www.denomination.com5533
Australian Institute of Packaging (AIP)
See ad page 43 (07) 3278 www.aipack.com.auinfo@aipack.com.au4490
Denomination
Affinity Labs
National Wine Centre of Australia
S.O.S (Speedy Over Sticking)
Silver Sponsor
Bertolaso are the leaders in designing, producing, and installing automatic systems to bottle still or sparkling wine, spirits, beer and other drinks. In business since 1880 near Verona (Italy), through our “turnkey” systems we provide innovation and reliability to large and small producers around the world. What sets us apart from many of our competitors is our design skills and product-specific expertise. We don’t only produce standard machines, we also craft custom-built products: innovative solutions created to meet our clients’ needs.
Paul Baggio MD Della Toffola Pacific & Bertolaso Australia 0412 251 PaulB@dtpacific.com975 SPONSORPATRON Get in touch Phone (03) 9487 info@dtpacific.comwww.bertolaso.com.au1140 Science supporting your success Affinity Labs provides advanced analytical and consulting services to the wine industry. We offer a comprehensive range of testing services, including chemical and microbiological analysis, plant health diagnostics, packaging and shelf-life testing and sustainability consulting. Powered by the Australian Wine Research Institute, our NATA-accredited laboratories perform more than 100,000 analyses per year. Affinity Labs has a team of more than 30 scientists, engineers and analysts, who are all applying their expertise to support their customer’s success. Affinity Labs supports new product development, including formulation, packaging material testing, aroma and flavour additive Neil BusinessScrimgeourDevelopment Manager +61 8 8313 neil.scrimgeour@affinitylabs.com.au0444 Kieran ProjectHirlamTeamManager +61 8 8313 kieran.hirlam@affinitylabs.com.au0444 SPONSORSILVERGetin touch +61 8 8313 customerservice@affinitylabs.com.auwww.affinitylabs.com.au0444
This is the challenge we take on every day, thanks to the talent and capability of our Research & Development and Engineering Teams. We know full well that every producer is different to others: every bottle, every cap, every type of wine or drink require a creative effort to develop technologies to make the bottling process faster, safer, and more efficient. For this reason, our systems are modular: they are flexible enough to accommodate new functionalities, dictated by the requirements emerging in the sector.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 41 PACKWINE 2022 | www.packwine.com.au
The global leader of intelligent solutions for the industrybottling
Denomination is an award-winning drinks design agency with an impressive track record of creating memorable, highly individual drinks brands. Now in its twentieth year, the studio has offices in Australia, the UK and the US. Denomination’s clients range from large global players to tiny start-ups, and their work shows impressive scope and diversity in the wine, spirits, cider, beer and non-alcoholic drinks markets.
Innovate sustainably & intelligently
42 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 PACKWINE 2022 | www.packwine.com.au
Awarded Drinks Agency of the Year by Harper’s Wine and Spirits in 2016, 2017, 2019 and 2021Denomination has helped countless drinks brands launch or transform through effective and original brand positioning, storytelling and design. In 2021 and 2022, Denomination was granted Climate Neutral Certified status: as packaging designers, sustainability is high on their agenda.
To find out more:
+61 (0) 2 9281
rowena@denomination.com5533 Alexandra Warren Client Services Director
+61 (0) 4 8808
alexandra@denomination.com7796 Exhibitor www.denomination.com
LABELLING, PACKAGING, STORAGE, DESPATCHING… IS JUST THE START.
Our storage and picking services are personally tailored to your needs.
We can supply loads of recommendations. Located in Adelaide our customer base extends nationally and overseas.
Get in
Curlewis CEO & Co-Founder
touch Bel DirectorDarley-Administration 0418 808 info@soslabels.com.au886 Mark DirectorHarper-Operations 0405 353 dispatch@soslabels.com.au478 Exhibitor 08 8244 0255 / www.soslabels.com.au / info@soslabels.com.au
It’s the customer who is important here, not egos. If we don’t offer a service, we will suggest someone who does.
THE DIFFERENCE IS…
Small and large quantities can be done with ultrafast turnaround at the S.O.S warehouse.
Rowena
Our machinery applies labels differently to bottling lines. Before you give up on a design you’ve been told can’t be applied, ask us. Many times we can adapt our machinery to make it work.
New services have recently been added. Contact us or visit soslabels.com.au for a full list of our services.
As our name suggests Speedy Over Sticking turns over jobs within just a few days. No job is too small or large. We also offer a mobile service.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 43 PACKWINE 2022 | www.packwine.com.au
Exhibitor
Vinsafe is an innovative globally proven Australian technology which allows wine to be canned with consistency whilst maintaining the wines’ integrity (colour, aroma, taste), product stability and longevity. Globally patented and with a technical R&D library spanning in excess of two decades, the inventors of Vinsafe know pretty much everything there is to know about successfully canning wine and licence the Vinsafe technology and their ‘know how’ to wine producers in Australia and New Zealand keen to reach a new generation of consumers and new market segments with their wines. Globally recognised as the foundation for quality canned wine production, Vinsafe allows wine producers to safely can their precious wines without risking their valuable brands.
07 3278 info@aipack.com.auwww.aipack.com.au4490
07 3278 info@aipack.com.au4490
in 1963 in response to a need for packaging technologists to interact and provide a professional identity for individuals within the packaging industry. Having served the industry for over 59 years the AIP is the only professional body designed to provide professional and personal development to all levels of the packaging industry; educational offerings include the Diploma in Packaging Technology, the Certificate in Packaging, the Master in Food & Packaging Innovation, Certified Packaging Professional (CPP) Designation, Fundamentals of Packaging Technology course, half-day training courses, conferences, technical forums, site visits, Influential Women’s Mentoring program, internship program and more. The AIP covers Australia, New Zealand and parts of Asia.
Vinsafe wine in a can technology
Get in touch Greg ChiefStokesExecutive Officer 0410 668 greg.s@barokes.com787 Irene Stokes Sales & Marketing Director 0416 284 irene.s@barokes.com808 Exhibitor 0416 284 www.wineinacan.com808
The Australian Institute of Packaging (AIP) is the peak professional body for packaging education and training in Australasia; helping to shape the careers of generations of packaging professionals – from packaging technologists to international packaging business leaders along with a host of people in associated disciplines –sales and marketing, purchasing, production and Theenvironment.AIPwasfounded
Nerida ExecutiveKeltonDirector
Build your packaging career on firm foundations with the AIP.
Get in touch
Directory provides the most current and
44 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 PACKWINE 2022 | www.packwine.com.au THE AUSTRALIAN AND NEW ZEALAND WINE DIRECTORYINDUSTRY Order now — both print and online winetitles.com.au | +618 8369 9500
Zealandacrossproductsindustrygrowers,accesscomprehensivetowineries,wineandgrapeprofessionals,andservicesAustraliaandNewatyourfingertips. Are YOU in the Directory? The entire Australian & New Zealand wine industry in one book. Confirm your listing and ensure we have your current details. You will receive an email shortly with instructions to check and update your listings. Or call to confirm. BE2023SEENnextyear’sissue! Check your listing online: wine-industry-directorywinetitles.com.au/ New listings + call to confirm: 08 8369 9500 New business? Or uncertain if you’re in the Directory? Contact us to ensure you are at the fingertips of the wine industry decision makers in 2022! 2023 FIND YOUR PACKAGING SUPPLERS HERE! Over 500 pages of essential information and data for the wine industry and its suppliers 15%SAVE Use Coupon Code PACKWINE at checkout**Valid until 31/10/22
The Buyers’ Guide makes it easy to find the suppliers and service providers to assist your business solutions.
Search the Directory for winery profiles, locate vineyards and consultants in your area, or identify potential new customers.
Winners will be announced on 27 September at the PACKWINE Forum. Register now at www.packwine.com.au
In addition, we opened the entire range of entries to votes from the public for the National Wine Centre People’s Choice Awards and in the process,
Paul Baggio
Creative Director, CoLLECT Design
A product’s design demonstrates brand values and gives clues to the quality of the wine inside. It can also help the product stand out on the shelf or on a website. With the way that wine is purchased now changing, and with technology and social media becoming vital marketing tools, it’s more important than ever to get the look and design of a wine product right. For the 2022 PACKWINE Design Awards, we invited wineries in Australia and New Zealand to put their best packaging forward, to be judged on the merits of its visual qualities and target market effectiveness, among other attributes.
received many hundreds of votes.
Managing Director, Della Toffola Pacific and Bertolaso Australia Nerida Kelton MAIP
In all, more than 100 entries were received across six categories. Our expert judging panel –comprising Nerida Kelton MAIP, Paul Baggio and Nina Chalmers – deliberated to select a shortlist of designs that stand out from the field.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 45 PACKWINE 2022 | www.packwine.com.au 2022 DesignPackwineAwards Visit packwine.com.au on 27 September to watch the Packwine Award Winners be announced! SeeshortlistJudges'TheALLtheentries packwine.com.au/atawards CategoriesJudges • BestBertolasoLuxury Package Design • Best Package Redesign • Best Classic Format Package Design • Best Presentation & Gift Pack Design • Best Alternative Format or Sustainable Package Design • Best Package Series Design • People's Choice Award Sponsored by National Wine Centre of Australia
Executive Director, Australian Institute of Packaging (AIP)
Nina Chalmers
Here we present the shortlisted entries for the 2022 PACKWINE Design Awards. These are striking designs that capture the wine industry at its dynamic best.
Thisneeds.is the challenge we take on every day, thanks to the talent and capability of our Research & Development and Engineering Teams. We know full well that every producer is different to others: every bottle, every cap, every type of wine or drink require a creative effort to develop technologies to make the bottling process faster, safer, and more efficient. For this reason, our systems are modular: they are flexible enough to accommodate new functionalities, dictated by the requirements emerging in the sector.
BestBertolasoLuxury Package Design
PACKWINE AWARD SPONSOR Golden Amrita Golden Amrita Estate Reserve Odd Ball The Great WinesHamiltonHugh Odd Ball WinesHamiltonHugh Penfolds Superblend 802.A
46 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 PACKWINE 2022 | www.packwine.com.au
Bertolaso are the leaders in designing, producing, and installing automatic systems to bottle still or sparkling wine, spirits, beer and other drinks. In business since 1880 near Verona (Italy), through our “turnkey” systems we provide innovation and reliability to large and small producers around the world. What sets us apart from many of our competitors is our design skills and product-specific expertise. We don’t only produce standard machines, we also craft custombuilt products: innovative solutions created to meet our clients’
For more information, go to: www.bertolaso.com.au
Any packaging format retailing for $50 or more with a 750ml equivalent. These are designed to compete and succeed on high-end restaurant wine lists and in fine wine shops against imported luxury wines. Judging is based on visual appeal, design functionality, appropriateness for the price segment and quality of packaging materials used.
Wynns
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 47 PACKWINE 2022 | www.packwine.com.au
This category covers traditional 750ml wine bottles. Judging is based on visual appeal, design functionality, appropriateness for the price segment and creative utilisation of the classic bottle format. Devil(ish) TasmaniaNoirPinotDevil(ish)2021
CabernetReframexRose
Best Classic Format Package Design
Deadly by Peerick Peerick
Wynns
48 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 PACKWINE 2022 | www.packwine.com.au
Scarpantoni Black Label Series
Mount Pleasant Mount Pleasant Wines
Grigori Grigori CollectionReserveFamily
Comparing this to images of the former design, all redesigned packages in this category have been commercially available in 2020-21. Judging is based on the success of the redesign, visual appeal, design functionality and appropriateness for the price segment.
Best Package Redesign
Best Package Series Design
PACKWINE 2022 | www.packwine.com.au
Prohibition WildNaturalFolkShiraz Wild BarossaFolk
Kings
Consisting of two or more wine packages that work together as a cohesive whole. Judging is based on the cohesiveness of the series, their visual appeal as a series and as individual bottles, design functionality and appropriateness for the price segment.
7
Wynns Reframed Wynns Coonawarra Estate
Calabria Family Wines of
Banksia Trentham Estate
Organic
Greenskin
Greenskin Wine Wine
Package Design
Wise Wolf Wise Wolf Rosé, Chardonnay, Cabernet Sauvignon
50 Grapegrower & Winemaker September 2022 – Issue 704 PACKWINE 2022 | www.packwine.com.au Any packaging not in a 750ml glass bottle format – such as cans, single-serve, bag in box, plastic, large format, etc. Judging is based on visual appeal, design functionality, appropriateness for the price segment and creative utilisation of an alternative format.
Best Alternative Format or Sustainable
Cowpunk Organic Pet Nat, Pinot Gris
Golden Amrita Estate Reserve
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 51 PACKWINE 2022 | www.packwine.com.au This category comparises gift packs, holiday sets, wooden boxes, subscription packs, wine club packs and presentation cases. Judging is based on the cohesiveness of the set, their visual appeal as a set and as individual pieces, design functionality and appropriateness for the price segment.
Best Presentation & Gift Pack Design
Wine of Tasmania
Banrock Station and Taylors One Small Step
The Peoples Choice shortlisted entries:
52 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 PACKWINE 2022 | www.packwine.com.au
Natinal Wine Centre of Australia
National Wine Centre of Australia People’s Choice Award
This was open to public votes with all entries across the six categories vying for the title. More than 800 votes have been received with the three most popular choices making the shortlist.
The National Wine Centre of Australia (NWC) is one of Adelaide’s most iconic tourism and hospitality venues. Located on the doorstep of the Adelaide Botanic Gardens and in Adelaide’s vibrant East End, the NWC has a connected community that creates the opportunity to stimulate the sharing of ideas and wine experiences. Combined with distinctive conferencing and events venues that provide flexibility, and natural light in a characterfilled, intimate setting. The NWC is a showcase of Australia’s incredible wine industry which has over 120 wines from over 55 of Australia’s regions available for tasting daily and several wines experiences and wine education events.
Greenskin Wine - Medley Pack
Kings of Prohibition
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 53 Wine Packaging Online Virtual Forum, Expo & Design Awards 27 Sept 2022 Forum launching 9:30am AEST Wine packaging webinar with expert speakers The latest MarketingInnovativedevelopmentsindustrydesigninsights Network with wine packaging suppliers Celebrate the best wine packaging from AU & NZ See new tech, products and meetWatchservicesvideos,theteams Industry judges Free entry into 6 design categories People’s Choice Awards 27LAUNCHINGSept OPEN 20FROMSept 27ANNOUNCEDSept REGISTER NOW Presented by in associationwith
After a wet and wild winter, viticulturists and vineyard workers across the country are venturing out to manage the vines ahead of the start of the next vintage cycle. Journalist Harrison Davies spoke with a roundtable of viticulturists across the country to ask how they manage their vines as the mercury begins to rise.
Bell: Rainfall, temperature and humidity in June and July have been close to longterm averages. The July mean minimum and maximum temperatures were 0.1 and 0.6 degrees warmer, respectively, than average. Rainfall was slightly above average, with many wet days
Has extreme weather affected your vineyards over winter?
The Viticulturists
Riley: We’ve had over 300mm of rain in July, significantly more than the Hunter Valley average of 25mm. Obviously, there is no need for preseason irrigation with the soil profile saturated, full dams and full water allocations. Spring vine management will be with consideration of safe access and the need to traffic the soft ground.
Liz Riley
Riley is a renowned innovator in the viticultural space and is a go-to consultant in the Hunter Valley through her business, Vitibit. Riley has helped the community grow better grapes for the better part of three decades and has been a big proponent of planting the right vines in the right places.
Spring is the busiest time in the vineyard with so many variables to keep an eye on.
Melissa Brown
Have changed climatic conditions affected your usual vine management?
Riley: The wet weather and in some cases the flooding of vineyards has impacted on vineyard access to complete pruning and carry out winter vineyard floor management.
Bell is a champion of Margaret River winegrapes. He has spent his career finding ways to make the fruit shine and fully express the terroir of the site from which they come. As the viticulturist and director of his consulting firm, AHA Viticulture, Bell has contributed to an explosion of creativity in the region over the last few years.
Brown: Fortunately, we haven’t been affected by extreme weather over winter in McLaren Vale. Our rainfall for July was 100mm less than 2021 so we are hoping for more rain in spring. We are monitoring the soil profile for moisture content which will influence our decision making on when to commence irrigation dependant on the soil type and variety.
A season of decision-making: managing vines in spring
Brown: There was a good example of this in an increased risk of frost damage on one of our vineyards. McLaren Vale is a region not normally associated with frost damage, however the particular location of this vineyard has made it subject to frost damage in the past but it was rare. In the last five years the vineyard has sustained frost damage twice which has influenced our decision making around mid-row swards and timing of pruning.
Ecology and sustainability are paramount to McLaren Vale based viticulturist Brown. Her vineyard at Gemtree Wines has been recognised for having a positive impact on its surrounding environment and Brown works with several varieties that are suited to McLaren Vale’s warm climate – like Nero d’Avola and Fiano.
Melissa Brown
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Spring RoundtableManagementVine
Colin Bell
Bell: The maritime climate in Margaret River has always made dormancy difficult in Chardonnay. The warmer temperatures, even slightly, are bringing bud swell forward. As early as late July, bud break could be found in stressed vines and rows along tree lines. Early budburst in the region is not a new phenomenon. The challenge for vignerons is keeping
for the pruning crews to endure. Early winter low-pressure systems were weak, confining rainfall closer to the coast. So far, three significant fronts have crossed the coast in August, bringing 100-kilometre winds, intense rainfall and localised hail.
vines dormant as long as possible to avoid wind and hail damage to young shoots and inflorescences.
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What other factors will you take into consideration when managing vines this spring?
Brown: If there is a lack of rainfall over winter the vines will struggle to grow enough canopy and a viable crop for the season ahead. Conversely, if there is high rainfall in spring/summer the disease pressure will be higher than in a drier year. If there is an excess of rain we use our mid-row swards and undervine weed management to control excess vigour in the vines.
Wherever you go, we’re with you!
Riley: Many sites have areas where access is restricted, or the ground is very soft. Ensuring that the situation is safe for machinery operations is going to be paramount. We need to keep our operators safe and also ensure that we don’t risk damaging any machinery.
Are you expecting to face any disease pressure?
Bell: Wet conditions in late winter and early spring are typical for Margaret River, and at this stage, no additional disease pressure is expected.
Do you prune your vines by hand?
Brown: Spring is the busiest time in the vineyard with so many variables to keep an eye on. These include making decisions around irrigation management, weed management, shoot thinning, canopy management, monitoring for pests and diseases and ensuring the vines have adequate soil moisture particularly during flowering. Ultimately, the weather conditions will determine how the season progresses and our job is to keep an eye on the ball and react to the conditions appropriately.
Bell: We look closely at last season’s soil and petiole results in all blocks to ensure we supply vine requirements in spring. Managing vineyard inputs is essential to our sustainability goals and avoiding purchasing any unnecessarily inflated fertiliser.
(Klima), but this still leaves a massive amount of hand pruning work. Labour everywhere is a challenge, and we never seem to have enough pruners and operators. Over the last five years, many blocks have been pulled out and replanted with Chardonnay. The additional Chardonnay area and the varietal’s poor dormancy further accentuates our labour shortages as most of the pruning needs to be done in August. Any earlier, it will burst in mid-winter; any later, it will have already burst.
Riley: Managing the vineyard floor with the competing interests of trying to minimise compaction, maintain biodiversity and vegetative cover, and ensuring that there is adequate airflow to reduce disease pressure. Managing labour to ensure we have flexibility to work when the weather is good, and giving people a break when conditions are not suitable for vineyard activities.
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Are there added challenges due to a lack of/excess of rain?
Bell: Many vineyards in Margaret River rely on surface catchment dams. Rainfall has been adequate to saturate the soil profiles, and the last few fronts have provided a good start to replenishing dam levels.
grape
growing
Brown: Disease pressure is an omnipresent factor in growing grapes. The weather conditions dictate if the pressure is high or low but it’s always there. We aim to grow a balanced crop with appropriate fruit to vegetative growth and open canopies to encourage good airflow and dappled sunlight into the bunch zone. We focus on building soil health using various techniques which create a good foundation for healthy and resilient vines and we also incorporate seaweed sprays into our regime for overall plant health and resilience.
wetter than average, disease pressure will very high from budburst onwards. Protectant spraying, and being nimble with timing will be the key the success. Early ordering and delivery of fungicide, and having post infection sprays on hand to enable rapid application if conditions deteriorate will also be vital.
Brown: We prune our vines by hand so that we can control yield by limiting bud numbers as well as evenly spaced bunches with appropriate spur positions. It allows us to manage the structure of the vine aiming for evenly spaced fruit to capture dappled sunlight. We also do a certain amount of redevelopment work every year cutting back vines to trunk level and retraining to control eutypa and maintain productivity.
Riley: We prune with a mix of machine pre-pruning with hand clean up, and hand pruning where cane pruning is used. Machine pre-pruning assists with managing our labour inputs (pruners are in short supply) and ensuring pruning can occur in the ideal window.
Bell: Pruning is a considerable activity for us. We use mechanical assistance for both spur (barrel) and cane pruning
Coming off two La Niña seasons and the new season looking to be wetter than average, disease pressure will very high from budburst onwards.
Liz Riley
Riley: Coming off two La Niña seasons and the new season looking to be
Secure your investment. An application for registration of Xivana Prime 20 SC Fungicide has been made. At the time of printing Xivana Prime is not a registered product. * When used as directed. Apply up to pre-bunch closure (E-L 31 or 7 mm berries). ** Residues in wine below LOQ when used as directed. Bayer CropScience Pty Ltd, ABN 87 000 226 022, Level 1, 8 Redfern Road, Hawthorn East, Victoria 3123. Technical Enquiries 1800 804 479. crop.bayer.com.au Xivana® is a Registered Trademark of the Bayer Group. BHO0270 4 9 • Class leading efficacy • Unique mode of action for resistance management • Low dose rate with no measurable transfer to wine** • Flexible application timing* Speak to your advisor or visit crop.bayer.com.au to find out more. Downy mildew is present in most vineyards even if you don’t see it. Ensure you have the best control in place this season.
Taking up arms with tech
Tackling biosecurity risks through digital management
“Theadvice.first programs delivered by the BTC will provide new starters to biosecurity with the foundational knowledge and skills essential for their roles managing biosecurity threats,” said DAFF Secretary and Australia’s Director of Biosecurity, Andrew Metcalfe.
Honing skills to protect vines
“This coordinated, structured and rigorous training will build our frontline
Training is only the first step in better preparing the winegrape industry for biosecurity threats.
Photos: Onside
The post-war technology boom signalled a shift in perspectives and technological access for people across the developed world.
The COVID pandemic introduced thousands of people to new ways of managing biosecurity among people, and some of the steps made during that time have found their way into the wine sector. Precision viticultural tools, as well as R&D, are helping producers protect their vines from pests like phylloxera, as Harrison Davies reports.
“It’s a key step towards achieving the goals of Biosecurity 2030 by focusing on our people, who underpin our entire biosecurity system.
Training Centre (BTC) recently held training for people within the agricultural and viticultural sectors to be better prepared to manage biosecurity
Pest ManagementDisease&
The period now following the COVID pandemic seems to be having a similar effect on biosecurity, as heightened awareness and technology in support of protection are becoming more commonplace since the population began looking at case numbers more Theclosely.Department of Agriculture, Fisheries and Forestry (DAFF) Biosecurity
capability to protect Australia from biosecurity threats to the economy, people and environment.
Inventions and materials that became commonplace in the conflict were made available to industry after the war and a great period of innovation ensued.
58 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 grapegrowing
“Improved regional awareness and cooperation, through sharing of best practice techniques in biosecurity management, will help further protect Australia against biosecurity threats.”
An app designed specifically for the agricultural and viticultural industries has recently launched in South Australia and hopes to change the way South Australian growers manage their land, staff and operations.
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Precision viticultural tools have become more prevalent throughout the Australian wine industry, especially throughout the period of COVID restrictions.
Driven by the similarities across the agricultural landscape, Onside determined that South Australia was the ideal starting point to introduce the app in Australia, offering agribusiness owners and managers a new way to manage their operations.
“In the past we’ve had issues with not knowing who was on site at any one time, which is a significant problem when you’re trying to uphold strict biosecurity protocols.
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60 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704
Onside provides producers with
Developed by New Zealand Agritech start-up Onside and with around 35,000 registered users across a variety of agricultural sectors, including wine, fruit and cattle in its home market.
Discover the latest technology in bird control.
“Onside enables us to closely monitor who comes onto our vineyards, and where they’ve been, with a simple notification
growing
grape
Yalumba’s viticulturist and technical manager, Brooke Howell, has been using Onside for almost a year to help improve biosecurity efficiencies on the ground at
Contact us today to see what system is best for you! Call 0451 284 632 or email us at info@birdcontrolaustralia.com.au
Alongside technology like drones, which could help growers to identify parts of their vineyard that were in need of attention, technology used in precision viticulture allows growers to have an eye on their vineyard at all times.
The app works by integrating checkin and check-out applications, team coordination, task pinpointing, time sheeting, incident logging, disease control and hazard identification in one smartphone app.
Dr Chris Locke, deputy secretary biosecurity and compliance group, and Colin Hunter, first assistant secretary biosecurity operations. Photo: DAFF
the eight sites she manages in the Barossa and Eden Valley.
Bird Control Australia offers effective, affordable, and innovative solutions to prevent problem birds or common pests from costing you time and money.
networked digital information and functionalities aimed to improve operational efficiency, assist with compliance and enhance biosecurity as well as worker safety.
“The Onside app has provided us with a solution to keep real-time track of everyone on the ground across all our sites. It captures essential information to ensure the safety of our vines and visitors, particularly when it comes to the spread of Phylloxera which is a major threat to our vines in the Barossa,” Howell said.
Onside co-founder and CEO, Ryan Higgs, said he understood the challenges of managing rural properties.
The pest is spread by sticking to the soles of shoes or on equipment being used in an infected vineyard and moving to one where it hadn’t previously been found.
“I experienced first-hand how difficult it was to keep track of who was on our farms, what they were doing, how to get in touch with them and whether they had all the information they required,” said Higgs.
to my mobile phone. This has streamlined our bio-security efficiencies to ensure there’s no threat of contamination, which ultimately helps keep our crops safe. The fact that the app is paperless aligns with Yalumba’s commitment to a sustainable future. At the end of the day, Onside has increased the efficiency of our operation, which not only protects our vineyards but also benefits our bottom line.”
For further information: Australia: 03 9555 5500 info@globalgreen.com.au globalgreen.com.au • Pre-assembled and ready to use, NO tools required. • UV stable long life durable polyethylene, reusable and recyclable at end of life. • Does NOT split or pop open. • Translucent for vine inspection. • Life expectancy 5 years. • Trains vine straight to the cordon wire. • For a perfect fit every time, all SnapMax have extra length for ground-wire variation. GENUINE SnapMax DontVineguardsSnapMaxgetcaughtwithanimitation!
Apps like Onside can help to provide growers with information about who is in the vineyard at any given time.
“What started out as a simple check-in, visitor management and health and safety tool has since evolved into [an] operations app for all rural sectors that cuts down on paperwork and provides information on everything that is happening on the property.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 61
Precision viticulture, alongside rootstocks, is one of the key strategies being implemented to prevent the spread of phylloxera into currently safe wine regions.
Global Green T: (03) 9555 www.globalgreen.com.au/5500
The app allows managers to ensure everyone is accounted for, and aware of any hazards. It also allows critical information to be available from the palm of your hand at any time.
Guy Davidson, another of Onside’s co-founders, mirrored Higgs’ thoughts and said there was a lot of room for their app’s application within the viticultural space.
“Surfacing this information in a much more visual and easy to digest format, as opposed to current documentation, will help make sense of vineyard data for better decision making.
T: (03) 9768 www.duboischemicals.com.au/3860
Did know?you
T: (08) 9755 www.swat.net.au/5766
T: (03) 9555 www.grapeworks.com.au/5500
T: +64 9 527 www.caranz.co.nz/4284
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“Largesaid.
T: +64 3 578 www.pggwrightson.co.nz/3019
Jaegar Australia
Ryan Higgs
scale vineyards are reaping the benefits of Onside, particularly at busy times of year such as harvest, when there are typically extra staff on the property,” he said.
Adelaide Hills Vine Improvement Inc.
T: [08] www.machineryshowroom.net/84310430
GrowGreen
T: (03) 9480 www.groguard.com.au/1280
entire Australian & New Zealand wine industry in one book
“South Australia’s diversity in agribusiness was what really attracted us to starting our Australian journey here – from grapes, almonds, citrus and other fruit through to cattle and livestock, we look forward to working with local producers and simplifying the complexity of agricultural operations,” Higgs
Aussan Laboratories
Fruitfed Supplies
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“As the app evolved it became clear that our mission was to transform efficiency – because an efficient primary production sector is the key to prosperity for all.”
You can find Irrigation Suppliers here
The
“Ultimately, there will be a big part to play across suppliers to make sure this information can be standardised and centrally surfaced, rather than duplicated across multiple different systems and providers.”
T: 1300 131 www.grafaustralia.com.au/971
The platform is designed specifically for the agricultural industry and can be used in all rural sectors, including viticulture, horticulture, agriculture and contracting businesses servicing the rural sector.
ORDER COPY: winetitles.com.au/WID or phone +61 08 8369 9500
62 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 grapegrowing
GroGuard Australia
Corporate Machinery Brokers
T: 0411 348 www.cropbiolife.com/852
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“The app allows managers to ensure everyone is accounted for, and aware of any hazards. It also allows critical information to be available from the palm of your hand at any time.”
Selected pest and disease solution suppliers in AU and NZ
The Onside app is adaptable and customisable which has meant it has been able to significantly improve biosecurity and COVID-19 management for its clients.
SWAT Winery and Vineyard Supplies
“There is so much opportunity to bring vineyards to life through imagery that actually tells a story - whether it’s plant health, hazard information, tasks to be done or identification of varieties and block information,” he said.
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fungal disease detection Know if disease spores are present before you can see them Taking the guesswork out of disease management Contact us today about our world first technology on 0414 991 650 or info@bioscout.com.aubioscout.com.au
The technology gives growers a tool for making decisions to potentially save yield, improve wine quality and better sustainable management practices of spray programs.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 63 supplierupdate
Since launching the business in 2019, BioScout have experienced unprecedented growth and grant funding to commercialise the technology from the Federal Government’s ‘Accelerating Commercialisation Grant’. Treasury Wine Estates and GRDC now have commercial use for the game changing
Aussie AgTech company BioScout is revolutionising agriculture via detection of airborne fungal diseases before they appear to the naked eye in the vineyard. The patented technology is a product of a PhD research project led by CEO Lewis Collins, which is shaping the future of the world’s agriculture.
Currently, disease detection relies on visual inspection or intuition. BioScout uses a combination of biological air sampling, computer algorithms and data analytics to pinpoint fungal disease incursions such as Botrytis, downy and powdery mildew spores. The sensors are placed throughout the vineyard collecting
spores 24x7. Collected disease data is combined with an on-board weather station giving growers a comprehensive snapshot of current and potential future disease pressures in the vineyard. The results are available twice daily which are all visible via the BioScout app on your phone, with graphed disease thresholds alerts to disease incidence.
Realtime airborne disease detectionRealtimeairborne
technology. BioScout has been developed and tested through initial scientific validation over the last three years, through to commercial applications which are now starting to make exciting impacts for biosecurity and sustainable farming practices in viticulture and broadacre cropping alike.
Riverland Spotlight on
The RegionalRiverland:update
South Australia’s Riverland continues its growth into one of the country’s most important wine regions. Increasingly known for its experimentation with alternative varieties and innovative practices, the Grapegrower & Winemaker presents this special feature to highlight the latest and best from this productive region.
Starrs Reach business manager Sheridan Alm
key domestic and global issues, potential sector impacts; extension opportunities to gain access to information for informed business decision making; community collaboration, increased in-region sales and an international wines sales strategy.
While Vintage 2023 will be very difficult and there is no quick fix to the oversupply problem, Riverland Wine is committed to helping grapegrowers and winemakers to transition while not losing sight of the longer term.
Regional challenges and opportunities
The last 12 months has been very much a mixed bag for grapegrowers and winemakers in the Riverland region. There have been challenges, including
Riverland Spotlight on
Through a series of monthly workshops, Riverland Wine is presenting the outlook for the grape and wine sector to assist winegrowers to make sound and informed decisions about the coming season and their future. Topics include
Riverland Wine executive officer Lyndall Rowe reflects on the year that has been for the Riverland region.
Lyndall Rowe
Riverland Wine is actively encouraging winemakers and growers to maintain honest and open dialogue about the required fruit for the coming season as the demand for wine and grapes continues to change.
The Riverland, like other wine regions, is dealing with the combined challenges of oversupply following the loss of export to the Chinese market, supply chain pressures and rising input and energy costs. The imbalance between supply and demand caused by the sudden loss of the Chinese market has seen a continual decline in winegrape prices, leading to ongoing concern among growers about prices and viability in the coming years.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 65
Noah Ward - Brand ambassador Unico Zelo
66 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 grapegrowing
919 Wines director and winemaker, Eric Semmler
Adam Berich from Whistling Kite Wines
Vensurdist Wines winemaker, Michael J Corbett
Images courtesy of Riverland Wine
Riverland Wine remains actively engaged with industry to support a positive Theoutcome.pilotprogram
Riverland Uprising aims to challenge consumers to think a little differently
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about Riverland GI wine. Participating grapegrowers and wine makers are passionate about the Riverland region, and it shows in the quality of the wine being produced. Think alternate varieties, old favourites, organics and biodynamics, new wave styles.
Riverland Uprising has framed the regions winemakers in highly engaging ways with consumers, trade, and media. Riverland Uprising is an industry led domestic and international program for small-medium producers, aimed at building the reputation of the Riverland, not only as a powerhouse of Australian wine, but also as a producer of quality and exciting Geographical Indication (GI) wines.
The region continues to deal with the complexities posed by the ongoing action due to the outbreak of Queensland fruit fly. While winegrapes are not a preferred host or pose a threat to wine quality or human health, managing the additional regulations required to achieve eradication of Queensland Fruit Fly is complex. While not a major impediment to wine producers, eradication is vital
While Vintage 2023 will be very difficult and there is no quick fix to the oversupply problem, Riverland Wine is committed to helping grapegrowers and wineomakers to transition while not losing sight of the longer term. Improved wine sales, and improved return to growers remain the planned outcomes for the coming year.
early storms with some hail damage and frost leading to some crop loss across the region. While the hail and storm damage were severe for some growers, it was not widespread. Disease pressure was not heavy for the past season and feedback about the quality of fruit and wine from the past season has been very positive.
for other fruit growers in the region.
Selena and James Muirden of Selena Estate
The Bank SA stage program includes the popular ‘Ag Art Wear’ fashion
more information visit www.riverland fielddays.com.au
parade and musical band performances including the very talented Sacred Heart College band.
Home and garden exhibits are well featured from plants, tools and handyman equipment to house renovations and Thebuilding.newfeature in the Function Pavilion showcases local boutique wines and also includes 23rd Street Distillery. Also featured is the CCW [grapegrowers’ group] 100 year celebrations; Riverland Artists Group; and the Barmera Lake Bonney Quilters.
The Riverland Field Days is a broad based horticulture, agriculture and general business expo. It began in 1958 as an event to showcase horticultural equipment and gadgets. From those early beginnings the event has now grown to embrace most business and community
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 69
New to the Field Days is the V8 Lawn Mower Challenge. This event gives V8 engine enthusiasts an opportunity to demonstrate their passion and ingenuity.
Showcasing business and community
is a large part of the Field Days, and is growing. There are new features including presentations on the rules for towing and loading caravans, and how to share the highways safely with heavy Thetransports.many indoor exhibits showcase the business sector as well as personal care, health and wellbeing, clothing and accessories; and education with many colleges and universities represented.
And there’s Field Days food! There is an inviting range of excellent food choices. New this year is the Field Days Café, an opportunity to enjoy great food in sit down air conditioned comfort in the Function Pavilion.
RIVERLAND FIELD DAYS
South Australia’s Premier Horticul ture, Agricul ture & Business Expo
In the farming and irrigation block section, exhibits include tractors, farm and block machinery; as well as a wide range of equipment and support services for those industries.
Excellent range of product & service exhibits
Activities and interest for all the family
The Riverland Fields Days
Sturt Highway, Barmera SA
Great food
For
Friday & Saturday 16th & 17th September 2022
Thissectors.year, the field days are on Friday and Saturday 16th and 17th September. This is the 21st year at the purpose-built site on the Sturt Highway at Barmera. The event’s opening times are 9.00am to 5.00pm each day.
Leisure and lifestyle exhibits provide interest for the whole community. The caravans, campers and 4x4 section
There is interest and activities for the whole family: a magic show for the children; a mobile zoo; a wildlife display and presentations; pony rides; the Scouts activity centre; and a race car simulator
Trucks and transport are large part of the industry sector.
Othergame.
features include the RFDS aircraft simulator; champion yard sheep dog demonstrations; vintage tractors and equipment; traditional blacksmiths at work; and classic cars on show.
The Riverland grapegrowing collective known as CCW is turning 100 in 2022. Harrison Davies spoke to the organisation about the central role it performs for the region’s producers.Riverland Spotlight on Marg Rudrich. Photo: CCW
CCW Crew. Photo: CCW
Founded in 1922, CCW is the largest grapegrowing co-operative in the southern hemisphere and its members supply winegrapes to wine companies like Accolade Wines.
A century and not out Riverland’s CCW at 100 years
Riverland based organisation CCW Co-operative Limited is this year celebrating 100 years of supporting Riverland grapegrowers.
“Overconditions.the long term we [worked] on building sustained demand for our produce across all markets. The long standing commitment of CCW and the members to the region builds resilience within communities.”
CCW Co-operative CEO Jim Godden said the organisation has provided a massive level of support for growers across the region and that it is still its passion to support local operators.
CCW is a not-for-profit organisation and sees that the proceeds from the sales it makes go back into the community it supports.
“I think it shows the commitment from our members, our growers to the region, and to the community and the multi-generational scope of their business models.
The organisation was born from the Berri Co-operative Winery & Distillery, which had formed to provide a body for its members to sell grapes to buyers across South Australia.
“I believe we grow the best value winegrapes in the country, with low disease pressure and good weather
70 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 grapegrowing
Godden said it was a special honour for the group to have been a part of the wider Riverland community for such a long period.
“I think that’s an outstanding achievement when working within the commercial sphere of a grapegrowing region,” he said.
While acknowledging the organisation’s rich history, Godden believes it’s also a time to look to the future.
“When dealing in aspects including weather, low commodity prices, global freight and now pandemics we believe that a strong co-operative underpins a resilient local community.
“Once again, we are being faced with headwinds but as proven many times before we will prevail. Continuity and future success of the Co-operative is our focus, here is to the next 100 years.”
Over 550 growers work within the framework of CCW, all representing different cultures and walks of life.
Once again, we are being faced with headwinds but as proven many times before we will prevail. Continuity and future success of the Co-operative is our focus, here is to the next 100 years.
listings
Jim Godden
“We know within agricultural locations and regional areas that we’re very much sometimes at the mercy of the weather, commodity pricing, and other impacts like pandemics,” Godden said.
Vineyard wetland. Photo: CCW
“Celebrating 100 years is an outstanding achievement for any organisation and in particular an agricultural co-operative, our members recognise there is strength in belonging,” he said.
environment. We have the resources that can help grape growers and winemakers reach their sale goals and evolve just as the industry does. We can help you if you’re looking to: • Better understand and evolve with the current and future market • Produce fruit or wine at a high demand • Efficiently re-work or graft your vineyard to align with industry demands • Sell or source fruit • Sell or source bulk wine
now
The Riverland wine association are prosperous in the evolution of the Australian industry and overcoming it’s challenges.
graft
vineyard,
varieties are the most
touch
CCW commercial manager Melanie Kargas echoed Godden’s thoughts and emphasised the group’s great importance to the “There’scommunity.alotofmoney that is put back into the region and we actually pride ourselves on putting more kids through school and more for the boots on the ground,” she said.
wine
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“But it also means that we have versatility, we have adaptability to shift with the times as to what we’re growing, what we’re doing and how we go about it.”
For more information, get in or see our website for
to come, accounting for those that thrive in the
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 71
However, some businesses are understandably left questioning factors such as future demands, whether to rework or their which actions to take for the best results, and so on.
FUTUREWITHEVOLVETHECURRENT&MARKET
Resilience embedded into community “The factor of the ongoing commitment by our members and our cooperative allows that resilience to be embedded into the community we live in.”
Brothers Jim and Arthur Merkeas of Mallee Estate Wines
The Riverland Wine Show is this year celebrating its 50th anniversary. The show’s aim has been to shine a spotlight on Australia’s inland growing regions – which account for roughly 70 per cent of Australia’s winegrape crush annually. Here, some memories from the last 50 years of the show are shared by long-time committee member Barry Mangelsdorf.
Riverland Wine Show’s 50th anniversary
ItShow.was originally the brain child of Dr Brian Storer and Dr Ian McInnes with the
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 73
support from Mr Kevin Pfeiffer and was rotated between the three Agricultural Societies of the Riverland – Barmera, Renmark and Loxton.
The Show remains strongly supported by the Loxton A&H Society from humble beginnings until today, with it now being held annually in the region.
We pay tribute to the many volunteers who have set up, cleaned up, washed glasses, judges and stewards. The current committee comprises of 12, with representatives from the wine industry,
Riverland Wine Show chairperson Paul Kernich said the show had seen some big changes since starting in 1972.
Wine Show trophies presented at the Riverland Wine Show Ball in 1976. Pictured (L-R) are Alan Harris, Kevin Pfeiffer, Mario Lubiana and Luis Simian.
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Riverland Spotlight on
food and wine clubs and Loxton A&H TwoSociety.long-serving committee members for the Loxton A&H Society are Ray Edwards, with over 30 years, and myself, now with over 20 years. In recent years we have had great leadership from Eric Semmler of 919 Wines, Chris Byrne from Riverland Wine and currently Paul Kernich, senior winemaker at Angove.
It was a great hit with wine buffs and developed into an annual event when in 1974 a Loxton Show sub-committee decided to ask representatives from other shows and wine and food clubs to discuss the development of a Riverland Wine
The Riverland Wine Show (RWS) had its beginnings in 1972 when wine tasting was arranged on the Saturday night prior to the Loxton Show in October.
“Wine styles have moved from fortifieds to almost exclusively table wine and terms such as Claret, Burgundy and Hock were replaced with varietal wines,” Kernich said.
“This enables all producers to participate and be judged alongside their peers, much like an agricultural show, the feedback helpful to ‘improve the breed’ of wine being produced as styles are being developed.
The philosophy from which the RWS was born is still the basis of the Show 50 years on. The contributions from
74 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 grapegrowing
“Regarding the Industry Person of the Year award, significant individual contributors to the local industry are selected by their peers, to be celebrated on the night. The result is always popular and is a great encouragement and endorsement to the winner.
Wine Show trophies presented at the Riverland Wine Show Ball in 1976. Pictured (L-R) are Alan Harris, Kevin Pfeiffer, Mario Lubiana and Luis Simian
“Personally, it was a great honour to have been selected as a past winner by those I have looked up to and at times leant upon in the industry.”
“Brandy production had shrunk but is now creeping back up again along with the rise of other spirits such as gin.”
The RWS remains an important industry forum for the judging and evaluation of inland wines. To be eligible for entry wines must be commercially made from grapes grown in Swan Hill, Murray Darling, Riverina, Rutherglen or Riverland regions and produced in a volume of 675LT or greater.
The presentation dinner has been held throughout the Riverland in different venues including marquees, hotels, clubs, a rose garden and a distillery.
esteemed judging talent such as: Gunter Prass, Wolf Blass, Peter Lehmann, Robert Hesketh, Sue Hodder, Mike Farmilo, David Morris, Fiona Donald and Phil
“The Riverland Wine show as an organisation recognises changes in the industry as they happen and regularly changes its class schedule to reflect what is being produced.
TheReedman.RWSis
Important forum for inland wines
“The Riverland is often the first region to experiment with new (to Australia) varietals, and is currently having success with varieties sourced from the warmer ‘old world’ areas – parts of Italy, Spain and Portugal in particular,” Kernich said.
This year our judging takes place on Tuesday 6th and Wednesday 7th September. Our 50th anniversary gala presentation dinner is on Wednesday 21st September. The judging and dinner will both take place in ‘The Precinct’ at TheLoxton.region has come a long way from the good old days of barrels and flagons of plonk and the wines produced now are receiving international acclaim.
The Riverland is often the first region to experiment with new (to Australia) varietals, and is currently having success with varieties sourced from the warmer ‘old world’ areas – parts of Italy, Spain and Portugal in Paulparticular.Kernich
an opportunity for unbiased assessment of wines with the goal of maintaining quality, trueness of style and to encourage innovation, emerging styles and varieties.
“The planting area and scale of vineyards increased massively in the 1990s and early 2000s and viticulturally, mechanisation and irrigation technology has increased efficiency and quality.”
Kerry Tsharke, Mark Robinson and Geoff Ablett
• Over 20,000 ha of vines are planted across the region with each grower having an average of 21 ha of vines.
Fun facts
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 75
• There are roughly 85 different varieties of grapes planted in the Riverland.
• Small to medium producers in the Riverland have been a major part in pioneering warmer-climate Mediterranean varieties like Montepulciano, Vermentino and Nero d’Avola.
• The Riverland has a Mediterranean climate with warm, dry summers and mild winters. It’s usually a few degrees warmer than SA capital Adelaide.
• Chardonnay is the king of the Riverland, as the region boasts more Chardonnay plantings than the combined total of plantings anywhere else in SA.
• The soils of the Riverland vary significantly. The two main types are river valley soils, consisting of sandy loams over clay subsoils, and Mallee soils on higher ground, consisting of wind-blown sands over lime and clay layers.
76 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 Riverland: by the numbers As part of our extended regional profile, we present recent data covering grape production and pricing for the Riverland. Riverland Spotlight on The team at Bassham Wines Total white varietal grapes crushed in 2022* Tonnes crushed Change in price (YoY) Estimated total value Chardonnay 124,199 -4% $52.06m Colombard 24,305 3% $7.9m Muscat Gordo Blanco 21,120 2% $6.69m Sauvignon Blanc 20,063 18% $11.55m Pinot Gris/Grigio 9.284 3% $5.16m Semillon 8,312 5% $3.07m *Wine Australia National Vintage Report 2022
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 77 Total red varietal grapes crushed in 2022* Tonnes crushed Change in price (YoY) Estimated total value Shiraz 128,172 -37% $44.25m Cabernet Sauv 74,285 -37% $25.15m Merlot 30.007 -37% $10.01m Petit Verdot 12,305 -30% $4.25m Pinot Noir 9.032 6% $6.67m Grenache 4,495 -3% $2.78 Regional crush in 2022 (collected tonnes)* Tonnes purchased 360,273 Tonnes own grown 146,495 Total tonnes 506,769 Share winery grown 29% Share of national crush 32% # from 63 respondents 32% Share of national crushiRegonalcrushin2022
78 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704
Pinot Blanc Uncorked
Pinot Blanc vines. Photo: Hoddles Creek Estate
The Pinot family has seen a spike in interest in recent years as consumer taste has floated toward lighter and medium bodied reds as opposed to the full bodied fruit bombs Australia had been known for.
forFanslife
Because of its small notoriety, the variety is predominantly used as table wine in its home region but also is known to have roots in northern Italy; where it is known as Pinot Bianco, and Germany; where it carries the name Weißburgunder.
The quiet cousin of Noir and Gris
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 79
While Pinot Noir and Pinot Gris have been blazing a trail for the Pinot family, Pinot Blanc remains more of an anonymity amongst the group.
whites like Riesling or, more full bodied varietals like Chardonnay.
It naturally has quite a gentle profile and the wine features notes of apple and pear, which can be elevated or tempered quite a bit based on what kind of winemaking is used. The grapes also have high levels of phenolics, creating chalky grip and
Franco D’Anna
Ian CallMasonusnow 1800 797 629 or +61 448 111 384 E orinfo@aussiefrostfans.com.auvisit aussiefrostfans.com.au
Pinot Blanc has seen a lot of use in Canada’s Okanagan Valley, where Pinot Blanc has become known as the British Columbia region’s signature variety and is used to make icewine. The variety is well liked by winemakers due to its adaptability to sight and winemaking technique and depending on how it’s used it can resemble lighter
It’s the itsFanansupportgrower-centricengineeringtechnology,andthatmakesAustralianFrostoutstandinginfield.
While central European varieties have found a lot of success in Australia in recent years, Pinot Blanc still seems to be a wine strictly for those in the know.
While its not included alongside the Alsace Grand Cru varieties, it sees a fair bit of use in sparkling wines and is a major part of the region’s Cremant Elsewhere,d’Alsace.
Chardonnay, Pinot Blanc somewhat represents a blank canvas for winemakers; onto which they can apply techniques like oak maturation and lees ageing to influence styles.
I think it’s a variety that’s well suited to most climates to be honest.
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The variety finds its home in the Alsace region and fills a small niche behind powerhouse varietals Riesling, Pinot Gris and Gewŭrztraminer.
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The vines themselves can also handle a large swathe of vineyard conditions, responding well to both warm and cool Inconditions.Australia the variety sees the lion’s share of its plantings in cooler regions like the Adelaide Hills and Tasmania and most notably the Yarra Valley, where it was first commercially planted in 1997.
Pinot Blanc has been described as a winemaker’s wine. Its characteristics are often emblematic of the site on which it’s grown as well as being a variety that lends itself to low intervention growing. While not frequently grown in Australia, Pinot Blanc has its local fans and is seen in a number of blends and singular varietal wines in regions from coast to coast. Harrison Davies explores why this ‘workhorse’ variety is always the bridesmaid and never the bride.
The winery used Pinot Blanc to blend with its Chardonnay and Pinot Gris for several years and then moved to bottle their first singular varietal wine in 2008.
Pinot Blanc over time
Current winemaker Franco D’Anna said the variety worked well on their site and that following several years of trial and error, they have found a happy medium.
1946
Pinot Blanc vines. Photo: Hoddles Creek Estate
1937
1930
Then winemaker Mario Marson was looking to create a vineyard that would emulate those found in northern Italy, where the variety is commonly used in white blends.
Uncorked
Pinot Blanc is found as a Pinot Noir mutation in the estate of Domaine Henri Gouges in Nuits St George, Burgundy.
In Australia
“It took us a few years to work out crop levels, because it contains a crop really high in crop levels, picking a different ripeness and then looking at different ways to use it – the whole bunch or
80 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704
A grape appellation controlee system is introduced in Burgundy which permitted certain wines over others. Chardonnay gained favour over Pinot Blanc. The latter is now found predominantly in Alsace.
Pinot Blanc grapes grown in Monterey County, California. This is among the first times the grapes had been grown outside of Europe.
Pinot Blanc was introduced to Australia by the Yarra Valley based Hoddles Creek in 1997.
Pinot Blanc has different names in different parts of the world. It is referred to as Weissburgunder or Klevner in Germany and Austria, Pinot Bianco in Italy and Spain and the indigenous peoples of Hungary call it Fehér Burgundi.
Since then it has still only been adopted by fewer than 20 producers across the country and still remains a far cry from a household name.
that could potentially thrive across the “Icountry.think it’s a variety that’s well suited to most climates to be honest,” he “Itcontinued.retains its acidity really well and the only real problem with it is sometimes it might be susceptible to Botrytis because of the bunch sizes and its partners, but
The wine they settled on is low sugar, 90% tank-fermented with a portion left on lees in old cask to generate mouth feel and soften phenolics.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 81
Pinot Blanc receives its own category at the Australian Alternative Varieties Wine Show
“[Now] we’ve sort of got our house style and that was it. It took a while to get all the ducks lined up but once we did, we’d thought we could make a good, consistent wine year in, year out.”
“So it took a few years to trial and see what works best for this site.
de-stemmed, stainless steel versus barrel etc.,” he said.
2008
2018
Pinot Blanc is first planted in Australia at Hoddles Creek Estate in the Yarra Valley
The first single varietal wine is released by Hoddles Creek Estate
1997
While the variety took some learning, D’Anna suggested that it was a great variety to try in a range of different growing conditions and said it was one
switch to Kendon in the BIG BLUE KendonDRUM.
“And in the cooler years you have a bit more hang time. So, you can get a little bit riper, but not sugar ripe [and] not too much alcohol, but you still have beautiful flavours and it’s got fantastic texture.
The grape variety responds very well to oak ripening. In France, it is often blended with Klevner, also known as “true Pinot” and Auxerrois to give it more of an Alsace touch. Growth Fertilisers
Pinot Blanc has had a hard time shaking its reputation as a simple worker’s wine.
Because of this status, it seems that many winemakers have shifted their attention to other, showier varieties.
French grape growers started using it back in the 1800s. American organic grape growers use it today. Aussie grape growers use it for an effective full winter clean. Kendon Lime Sulphur dramatically reduces damage to leaves and fruit. Apply to your vines to prevent fungicidal, miticidal & insecticidal activity. Plus, it’s good hygiene for your pruning cuts.
“It doesn’t blink at all in changes in weather or anything like that,” D’Anna
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82 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704
Controls and spider mites.
Uncorked
For chemicals that work,
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D’Anna pointed to Pinot Blanc as a hardy variety that would respond well to climatic changes in the environment in the Withfuture.the
“We’ve got two blocks here – we kept one block back last year to blend into Chardonnay, 10% or 5% or whatever it is and then you can make completely different styles with it.”
Never the bride
we do manage that. And it’s a pretty open canopy anyway.
“So, it responds really well here and you see it responds in other regions equally as “Sowell.it’s a good all round variety, is a versatile wine that you blend into other varieties or make as a standalone.”
D’Anna said this was likely due to trends that began in the ‘90s and, due
“Insaid.those warmer years you have really good acidity, so you tend to pick it a little bit earlier but you retain fantastic acidity.
“In either a warm climate or a cold climate, or depending on weather, it handles really well.
It smells like rotten eggs, but it’s natural, safe, & proven. Your dog will love the short-lived aroma. Your vines will love the clean. You will love the results.
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Pinot Blanc was described as something that could not only thrive in different conditions, but could even help to tell the story of each vintage as it squarely represents the site on which it was grown.
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last few vintages presenting problems that extend from extremely hot and dry to mild and wet, finding grapes that can stand up to a variety of conditions could be important.
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What it does do really well is show site. I think producers who are keen on really identifying their vineyard sites and showing off what they’ve been able to do probably plant Pinot Blanc.
“Potentially, that maybe put a few people
“You have a look at where it’s grown in the rest of the world is it’s not a mainstream variety pretty much anywhere in the
Gris and Riesling so it’s not ever going to be a mainstream variety.
“What it does do really well is show site. I think producers who are keen on really identifying their vineyard sites and showing off what they’ve been able to do probably plant Pinot Blanc.”
“It’sworld.aportion in Champagne, it’s a small portion of Alsace, where you’ve got Pinot
to plantings, continue to flex their influence today.
Franco D’Anna
Pinot Blanc grapes. Photo: Hoddles Creek Estate
off and I think it’s always going to be an alternative, small variety in Australia.
84 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 grapegrowing
“We know that Pinot Blanc, or Pinot Bianco, is a quite a neutral variety. It shows its site really well. But back in the late ‘90s and early 2000s, people wanted that fruit spectrum,” D’Anna said.
Why do stinky sulfur characters seem to come and go during winemaking and storage?
Hydrogen sulfide (H₂S) and methanethiol (MeSH, sometimes referred to as methyl mercaptan) are two of the most common stinky sulfur compounds encountered during winemaking. The main sources of these compounds are the amino acids cysteine and methionine. Juices that contain high concentrations of these amino acids have the potential to produce high concentrations of H₂S and MeSH during fermentation. The H₂S and
Is it true that copper can make a sulfide problem reoccur?
What is the source of stinky sulfur compounds in wine?
The free sulfur compounds and their metal-complexed and oxidised forms are interconnected through reversible redox equilibria, so a wine’s redox potential determines the extent of each form present at any particular time (Ferreira et al. 2017). Under oxidising conditions (high redox potential), the free sulfur compounds are converted to the bound or oxidised forms, which can be odourless or less stinky, so a stinky aroma may ‘dissappear’ under these conditions. Conversely, under reducing conditions (low redox potential) these forms are reduced back to the free forms, so a stinky aroma can ‘reappear’. In addition, the total amount of sulfur compounds can increase due to the metal-catalysed desulfurisation of cysteine and methionine (Ferreira et al. 2017).
The AWRI frequently receives queries about off-characters in wine caused by reduced sulfur compounds. In this column AWRI Senior Oenologist, Adrian Coulter, responds to typical questions asked about such characters.
While copper fining appears to be very effective at removing volatile sulfur compounds such as H₂S and MeSH straight after treatment, investigations over the past few years have shown that copper (and some other metals) can also promote the formation and release of these stinky compounds. Unfortunately, the reoccurrence of the malodours can occur several months after bottling when the oxygen introduced at bottling has been consumed and the redox potential has decreased (Bekker et al. 2018). This is a consequence of the reversible redox equilibria that copper is involved in mentioned Historically,above.itwas thought that the copper complexes formed after copper addition were removed by racking or filtration. However, this is not the case and there is typically a significant amount of the added copper left in the wine after fining and clarification (Clark et al. 2015). Therefore, copper fining just prior to bottling may increase the risk of the reoccurrence of sulfur off-odours 6 to 12 months later.
Stinky compoundssulfurin wine
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 85
The volatile sulfur compounds responsible for ‘reductive’ aromas in wine are mainly produced during fermentation and are derived from yeast metabolism, elemental sulfur residues from vineyard fungicides and the degradation of sulfurcontaining amino acids. The amount and type of sulfur compounds generated during fermentation are dependent on the interplay between a range of factors, such as yeast strain, level of yeast assimilable nitrogen (YAN), pH, levels of precursors, temperature and, importantly, the overall reducing or oxidising capacity (redox potential) of the ferment (Müller et al. 2022).
MeSH formed during fermentation will remain in the wine, either as free, loosely bound, metal-complexed or oxidised forms post-bottling (Bekker et al. 2018, Ferreira et al. 2017).
Finally, if copper fining is necessary prior to bottling, given the concentration of copper is typically higher after copper fining than before, it may be beneficial to remove the residual copper by subsequently fining with a co-polymer.polyvinylpyrrolidonepolyvinylimidazole-(PVI/PVP)
Cowey, G. 2014. Ask the AWRI: Top tips for a successful yeast culture. Aust. N.Z. Grapegrower Winemaker (600): p. 42.
For further information on reductive characters or any other technical winemaking or viticulture question, contact the AWRI helpdesk on helpdesk@ awri.com.au or 08 8313 6600.
Clark, A. C., Grant‐Preece, P., Cleghorn, N., Scollary, G. R. 2015. Copper (II) addition to white wines containing hydrogen sulfide: Residual copper concentration and activity. Aust. J. Grape Wine Res. 21: 30−39.
Bekker, M. Z., Espinase Nandorfy, D., Kulcsar, A. C., Faucon, A., Bindon, K., Smith, P. A. 2021. Comparison of remediation strategies for decreasing ‘reductive’characters in Shiraz wines. Aust. J. Grape Wine Res. 27: 52−65.
Sulfane sulfur compounds as source of reappearance of reductive off-odors in wine. Fermentation 8(2): 53.
What is the best strategy for avoiding stinky sulfur compounds?
If ‘reductive’ characters are present towards the end of fermentation, when nitrogen additions are ineffective at inhibiting H₂S production, then it is advised to wait until the Baumé is zero, perform a copper trial and add the minimum amount of copper required to remove the off-odour. This is the best time to add copper, when live yeast are present to bind the excess copper remaining after fining. In the case of red wines, sparging with oxygen during fermentation appears to be effective in decreasing the risk of ‘reductive’ characters developing after bottling, although the combined use of oxygenation and copper finining is not recommended (Bekker et al. 2021).
Bekker, M. Z., Wilkes, E. N., Smith, P. A. 2018. Evaluation of putative precursors of key ‘reductive’ compounds in wines postbottling. Food Chem. 245: 676−686.
Ferreira, V., Franco-Luesma, E., Vela, E., López, R., Hernández-Orte, P. 2017. Elusive chemistry of hydrogen sulfide and mercaptans in wine. J. Agric. Food Chem. 66(10): Müller,2237−2246.N.,Rauhut, D., Tarasov, A. 2022.
86 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704
References
Firstly, it’s important to ensure agrochemical withholding periods are adhered to in the vineyard to avoid late applications of fungicides containing elemental sulfur, which can lead to H₂S production. Must nitrogen deficiency is another important factor for H₂S production and yeasts can can vary greatly in their nitrogen requirement. Consequently, the nitrogen requirement of the yeast strain should be known and the must nitrogen content adjusted Suboptimalaccordingly.
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fermentations not only increase the risk of H₂S production, but also the risk of a sluggish or stuck fermentation. The risk of suboptimal fermentation can be decreased by good yeast preparation (see Cowey 2014). Once fermentation has commenced, a steady fermentation rate should be maintained by minimising sharp or large temperature fluctuations, which can stress yeast, as stressed yeast are more likely to produce H₂S. The risk of stressed yeast later in the ferment can be lessened by a single aeration treatment applied before midfermentation.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 87 THINK OUTSIDE THE BARREL Chips staves?or PRECISE, CONSISTENT, SUSTAINABLE Find out more about the Boisé oak alternatives and how to best utilise the range for repeatability and precision in your wine, spirits and brewing production. Contact Pierre at Grapeworks on 03 9555 5500, direct from Vivelys France to orgainse a trial. grapeworks.com.au
oakExtendinglongerbarrelsMaintainingforusethelifeofbarrels
Supply chain challenges and inflationary trends have led to increasing costs for new oak barrels. This has meant that some winemakers are looking at ways to extend the lifespan of their barrels to use them for at least one more go round. Harrison Davies found out how a broader rethink may be needed when it comes to barrel usage.
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(SAWIA) have both made submissions to the Productivity Commission’s inquiry into Australia’s Maritime Logistics “TheSystem.current issues at Australian ports have led to delays, significantly increased costs, and cancelled customer orders due to not being able to secure shipping. Additionally, these issues have begun affecting not only exports but also imports of goods required for vintage such as barrels and chemicals.”
Whilst some have directly experienced supply issues, the domino effect has yet to hit most wine producers particularly hard, with prominent winemakers such Henschke and Penfolds stating that the issue isn’t a massive concern as of yet.
Classic Oak Products
In an interview with GoodFood magazine, Yarra Yering winemaker and general manager Sarah Crowe said rising prices would eventually put upward pressure on the cost of wine products as a whole.
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● Once emptied of wine, barrels should be inverted to near the 6 o’clock position, drained and then rinsed with high pressure cold water using a barrel washer with a rotating spray head.
● Washing pressures used can vary from 100-3,000 psi (68920,684 kPa)
● Any wine might spend only 12 months in barrel – this being the average aging of red wine.
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● During the first 12 months about 60% of the flavour will be removed from the oak, while the next 12 months will remove another 25%; the final year will only get 15%.
from Wine Australia put fears into words “Wine Australia and the South Australian Wine Industry Association
“Price increases are hitting every point of the growing and winemaking process,” she said.
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● A barrel washer generally contains a rotating spray head attached to stainless steel pipe and framework that can be inserted into the barrel through the bung hole.
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90 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 winemaking
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● A new oak barrel imparts flavour to wines and most of this is effectively leeched out of the barrel after three years of use.
Wine barrels are a key part of the winemaker’s arsenal and, whilst not the only vessel at their disposal to age wine, can be essential for certain styles.
“I think people are going to actually start using less new oak because of the increase in barrel prices and freight.”
“They give winemakers extra new French oak for every vintage for more wine grades to make better aged wine. Larger
supplier Elevage
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Henschke winemaker Stephen Henschke said that while the supply chain issues hadn’t caused the winery any concern to date, he had heard that access to new barrels could become restricted in the lead up to next vintage.
He added that Henschke would normally get a lot of usage out of their barrels.
Neville Fielke said the barrels they offer can provide more options to producers to oak their wine amid the potential supply chain issues.
“We will re-use our barrels within that 10 to 12 years, 5 to 7 times, some 10 to 12 “Cooltimes.temperatures and humidity storage
Improves wine quality higher activity than standard pectinases &
“Low carbon long-life Elevage barrels can help to boost your new oak barrel wine aging programs,” he explained.
result of these concerns, some suppliers are looking at ways to extend the lives of their barrels to provide their winemaking clients with more flexibility when it comes to how long a barrel may Sustainability-focusedlast.
“Our barrels usually have a lifetime of around 10 to 12 years,” he said.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 91 The entire Australian & New Zealand wine industry in one book ORDER YOUR COPY: winetitles.com. au/WID or phone +61 08 8369 9500 1300 882 sales@winequip.com.au850 PECTINEX ® ULTRA CLEAR
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I think people are going to actually start using less new oak because of the increase in barrel prices and freight.
Increases juice yield
Sarah Crowe
help to preserve barrels for longer. We use hot water pressure washing, occasionally steam. Souse (SO2 + TA) when they are However,empty.”
Ordering barrels early Henschke said that suppliers have been encouraging producers to order their barrels early to avoid disappointment.
Fermentis E2U™ yeasts are so efficient and secure that you can pitch them directly. You save time, gain comfort and act green, consuming less water and energy. If you prefer, you can choose to rehydrate them beforehand: we guarantee the same final results.
Costs ‘spiralling out of control’
92 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 winemaking
While it’s difficult to manage these acute market pressures, it forces a rethink on how we do things and offers a chance to recalibrate and rebalance.
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A recent blog on Elevage Barrels’ website puts the broader issues surrounding cost inflation and reduced barrel supply into sharp focus.
barrel capacity is 5 to 10 times greater than a traditional barrel on a gross likefor-like basis.”
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“In the wine industry costs are spiralling out of control on all fronts, be it oak, logistics or people. Ongoing cost inflation will inevitably undermine many barrel regimens and barrel oak programs in almost all wineries, besides resulting in costs coming under intense scrutiny and zero budgeting freezes making many oak programs unviable when resumed. There is a need for essential infrastructure that immediately improves efficiency and productivity.
“While it’s difficult to manage these acute market pressures, it forces a rethink on how we do things and offers a chance to recalibrate and rebalance. Given the multi-year lead time, the one thing wineries can’t do is stand still like a deer in the headlights, struggling to keep up and survive.”
Wine_Ad_E2U_direct-pitch_275x208mm_VA.indd 1 22/07/2022 15:22
The supplier further emphased the need for producers to “rethink conventional approaches” to overcome the current “Agilitychallenges.in business has been a catch phrase for a number of years and now is the time to truly put it into practice. Every time we try something new, we always learn more, we cannot learn less.”
With borders now open and international wine workers slowly arriving back in Australian vineyards and cellars, one would be remised to not reflect on the profound impact international workers have had on the Australian Industry. Michelle Li is one such person who uprooted her life in China to pursue a career in wine Down Under. She spoke with journalist Harrison Davies about her experiences in starting her career in South Australia.
The Australian wine industry is a magnet for international workers, both as working holidayers who take their time in seasonal work, and also for career minded people.
Despitethem.”
Humble beginnings
Michelle Li moved to Australia from China to pursue her career in Winemaking in 2014 after completing her bachelor’s degree in China. Upon arriving in Adelaide she immediately began to find a way to make her mark whilst working on her Masters of Viticulture and Oenology.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 93
the learning curve with a second language, Li said the wine industry was populated with a rich diversity of people and that her initial challenges with communication were accommodated by many.
YOUNG GUN
winemaking business that works with South Australian producers.
relevant experience, lots of practice was needed before any communication activities,” she said.
Michelle Li Championing diversity in wine
Winemaker Michelle Li
When Li first came to start her Masters she said that the biggest initial hurdle was the language barrier.
winemaking
She works with clients who provide a range of varieties like Shiraz and Nero d’Avola and she said that working with an array of wine producers who are looking to make different styles of wine had been a positive experience.
“As a freshman at the University of Adelaide with and with very ordinary spoken English and with very limited
Since graduating, she has become a production winemaker with Project Wine in Langhorne Creek, a contract
“I would suggest to other international students to study hard, take as many notes as you can to improve yourself and, also, don’t be afraid to make mistakes! University is the best place for you to make mistakes – and to learn from
“Remember that being a foreigner is not always a disadvantage. In fact, it can be a unique advantage, especially in the wine industry, as you will be bi- or multilingual, which can be a huge plus in some of the bigger international wine companies, as they need diverse cultures and international faces.”
“[They are] really sincere and want you to improve personally and professionally.”
“I advise that this is not exclusive to Australia, and to remember these situations can arise anywhere.
her time at the Waite Campus of Adelaide Uni, Li said that she was a frequent visitor at the careers desk and had a lot of help preparing for her postgraduate career.
“The important thing is not to lose faith in the whole industry, but rather to have strategies on hand to deal effectively with these situations if they arise.
Despite plenty of help along the way, Li said she still faced adversity and encouraged others like her to stay
She also implored internationals to use the resources they have at their disposal
94 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704
Duringwisely.
encourage you, understand you and truly admire you.
“As international individuals, you may not have too much overseas working experience, so you definitely need advice and practice to see positive results.
“Youpersistent.may
She also spent time gaining experience in all aspects of the wine industry, spending time in vineyards, cellars and cellar
during this time that she decided that her calling was to be a winemaker and she said that working for a larger wine company allowed her more flexibility to understand different parts of the industry.
“As always, however, you still need to stand up and speak up for yourself, as this is your life and no one cares about it more than you do.”
“I just find the wine industry in Australia is very inclusive and friendly community and that people tend to share their experience and really admire your hard work,” Li said.
wine
“You just have to remember it is not your fault and you will be fine in the end, as the vast majority of people will
encounter racism or sexism, and sometimes you may even find you have to wait longer than a local person to progress,” she said.
“The tip for seeking postgraduate jobs is to use the university help desk wisely. Do make appointments with the officers to get them to polish up your resume and to conduct mock interviews with you,” she said.
Upon finishing her master’s degree, Li found her way to the Yarra Valley and worked for companies such as Yarra Edge and Domaine Chandon to learn the more practical aspects of the industry.
There she was tapped for her multilingual talents and assisted her managers with fostering relationships with companies overseas in countries like Singapore and Malaysia.
Itdoors.was
making
Steel Fabrication TANKS & CATWALKS cheers to that! As individuals,internationalyoumaynothavetoomuchoverseasworkingexperience,soyoudefinitelyneedadviceandpracticetoseepositiveresults.MichelleL
She added that while it was a bit intimidating trying to learn a language at the same time as making a mark in a new industry, she appreciated that people were so welcoming.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 95 Jury Road, Berri SA. Ph 08 8582 9500 Liam Amos 0419 532 697 Mark Lewis 0409 459 www.jmaeng.com.aujma@jmaeng.com.au860
Storage - Fermentation
“In Orange, I felt I was really a part of the local industry, and this time constitutes
Moving to winemaking
Following her stint in the Yarra, Li found herself with more of a focus on winemaking in Orange, NSW.
Stainless and Mild
“I worked with wonderful local winemakers and a cellar manager and these people loved to share their own experiences and offered me all kinds of opportunities to learn new things,” she “Iexplained.canconfidently say that my colleagues in Orange sincerely wanted me to improve myself personally and professionally.
“The Orange wine community is very inclusive and all the winery, cellar door and vineyard personnel meet once per month to taste wines and communicate about what to do to make the Orange region stronger and better.
She said that she hopes to move to a place in her career where she can be a part of something bigger and contribute to a large company that has a big story within the Australian industry.
Telephone 03 9455 3339 Fax 03 9459 5232
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elephone 03 9455 3339 Fax 03 9459 5232
Telephone 03 9455 3339 Fax 03 9459 5232
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com au
The Cellar-Mate c ’t make the coffee.
Telephone 03 9455 3339 Fax 03 9459 5232
But it can automatically fill tanks, rack tanks, fill barrels, empty barrels, prepare blends, fill tankers, feed filters, carry out pump overs, fill flex containers...
The Cellar-Mate c make the coffee.
But it can automatically fill tanks, rack tanks, fill barrels, empty barrels, prepare blends, fill tankers, feed filters, carry out pump overs, fill flex containers
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The Cellar-Mate can’t make the coffee...
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The Cellar-Mate c make the coffee.
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The
Email: rapidfil@ rapidfil com au Web: www rapidfil com au
“My dream in the future is to be working as a winemaker for a big winery who has a great reputation and good wines around the world,” she said.
I worked with wonderful local winemakers and a cellar manager and these people loved to share their offeredexperiencesownandmeallkindsofopportunitiestolearnnewthings.MichelleLi
Email: rapidfil@ rapidfil com au Web: www rapidfil com au
There is a better way!
But it can automatically fill tanks, rack tanks, fill barrels, empty barrels, prepare blends, fill tankers, feed filters, carry out pump overs, fill flex containers...
Call us to arrange a Tdemo
Call us to arrange a demo
The Cellar-Mate c make the coffee.
But it can automatically fill tanks, rack tanks, fill barrels, empty barrels, prepare blends, fill tankers, feed filters, carry out pump overs, fill flex containers...
But it can automatically fill tanks, rack tanks, fill barrels, empty barrels, prepare blends, fill tankers, feed filters, carry out pump overs, fill flex containers...
There is a better way!
“I would also love to attend one or two regional wine shows each year. They’ll be fantastic. Like they were in a dream for me.”
But it can automatically fill tanks, rack tanks, fill barrels, empty barrels, prepare blends, fill tankers, feed filters, carry out pump overs, fill flex containers... Cellar-Mate can’t make the coffee...
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com au
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my formative foray into winemaking. It was very positive and provided me with the confidence to face and overcome future Aspirationschallenges.”forhigh status in a big wine business are what guides Li, as she has started to make her mark as one of the production winemakers at Project Wine.
The Cellar-Mate c make the coffee.
“I would also like to start my own small label where I can make wines that seem more like myself.
Telephone 03 9455 3339 Fax 03 9459 5232
Call us to arrange a demo
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Call us to arrange a demo Call us to arrange a demo
96 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 winemaking
Li said that her time in the Australian wine industry was only just beginning and that she hoped to be a pioneer for others like her.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 97
campus at the forefront of Australia’s wine education and training
There are distinct themes within Waite’s grape and wine research. Central to this is vital work in the fields of wine chemistry and biochemistry, seeking to identify and isolate compounds which are either beneficial to, or detrimental in, determining final wine quality.
Winemaker Paul Le Lacheur, recently took time away from the pumps to visit the University of Adelaide’s Waite Campus. As part of his (re)education, he discovered that the location is home to a sizeable part of Australia’s viticulture and oenology learning and research.
Arecent
On a tour of the wine side of the Waite Campus, I met with Professor Jason Able, Head of the School of Agriculture, Food and Wine. The obvious questions arose: Where has the research facility come from, where is it now and where are we headed? Professor Able was at pains to emphasise that the nature of teaching, indeed the culture of the educators, centred on encouraging students ‘to take risks in learning, rather than merely acquiring knowledge without knowing why’. This focus seems never more important than when the school at Waite is collaborating via partnership with other industry bodies, such as the Australian Wine Research Institute (also situated within Waite’s Wine Innovation AnotherCluster).
Why UniversityWaite?ofAdelaide
important cog in the wheel is Associate Professor Paul Grbin, the School of Agriculture, Food and Wine’s Head Winemaker. He was appointed in 2018 and works within the Hickinbotham Wine Research Laboratory, co-leading the Wine Microbiology Group. Their Training
Education &
Small scale in house bottling provides research data on aging
trip to the Waite Campus as part of the pre-1994 Roseworthy College alumni celebrations (including your humble scribe from the great cohort of 1986) revealed that it is home to nearly 70 per cent of Australian wine and grape research and extension capabilities. It has formed the Wine Innovation Cluster which has three disarmingly simple, but nonetheless overarching, aims. They are: to build synergies, to enhance collaboration and to avoid duplication in educational and research outcomes.
Targeted research
the many competing research issues he considered most important. Principal among them were: winemaking, wine microbiology, wine yeast and bacterial wine spoilage and the finally-mentioned, but still important, microbiology of EnoughWWWT.of the present work; what of the future projects in research and extension? Professor Grbin explained that Brettanomyces and yeast impact, whole bunch fermentation, WWWT (mainly via microbiological treatment of the water stream) are key areas of focus. He went to great lengths to emphasise the importance of the school’s philosophy and specifically mentioned the interface between these research projects and teaching outcomes as key ‘co-dependant’ Invariables.Brettanomyces research, for example, there were “other ways of removal –sulfur dioxide (SO2) can increase its tolerance to Brettanomyces,” he said. So, more work on ultrasonic removal has been done, particularly in 2011 research. However, ‘such treatments come with a higher price tag,’ he added.
On the subject of extension and contact with industry, Professor Grbin pointed out that through the alumni, Pat Iland was continuing his work in maintaining close contact with students via social means, e.g. the re-union dinner I spoke about earlier.
The key ‘take-home’ message from my time spent recently at Waite Campus with the academics was both our research and then our extension back into industry are in extremely capable, enthusiastic hands. Clear management messages are being sent and understood about the interface between research and industry. I look forward greatly to the next reunion dinner which may uncover the ‘latest and greatest’ research ideas fed back from industry.
Ben Tombs | Viticulture & Wine Science Concurrent Degree Graduate
World-Class Viticulture and Wine Science Located in the most diverse winemaking district in New Zealand, EIT Hawke’s Bay offers a range of viticulture and wine science programmes suitable for all levels of Withexperience.EIT’sflexible study approach you may have the option of on-campus or online study. There has never been a better time or place to discover the intriguing world of wine. wine. ac.nz ENROLNOW
A key asset to the group is the critical mass of teaching personnel, coupled with the strong backing of infrastructureresearchwhich is unique to our industry.
Extension and industry contact
98 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 business & technology
“Yet another idea showing promise is a program we call Vintage Conversations where industry people come back to the campus to talk about how they got into their career. This has the potential to inspire relatively new students to achieve their goals. This is sponsored by the Australian Society for Viticulture and Oenology (ASVO). We are expanding into the oenology sphere so as to connect with the key influencers in wine business through this Wine Alumni network approach,” he enthused.
A key asset to the group is the critical mass of teaching personnel, coupled with the strong backing of research infrastructure which is unique to our industry. It allows for rapid, targeted viticultural and oenological research to address current industry needs which are constantly fed back from the sector. This all happens via the deliberately collaborative and consultative approach taken by the Waite team. For example, winery waste water treatment (WWWT) is researched through three major phases: A) start up pre-vintage; B) peak vintage flow; and C) quiescent post-vintage issues. I asked Professor Grbin which of
whole bunch ferments analysed. “We are looking to eliminate the impact of clonal variation, for example’ he stated.
work is principally funded through Wine Australia and The Australian Research Council, with their research devoted to new grape and wine microbiology applications in order to bring specific long-term benefits to the Australian wine industry.
Professor Grbin also explained other areas of future research include physiological, the removal of micro-nutrients (metal ions); and biological, killer factors (such as peptides) to control Brettanomyces levels. Whole bunch fermentation is an area of particular interest to Waite’s Wine Microbiology Group. There are trials proceeding with 0%, 33% and 66%
Barossa viticulture apprentices in high demand
With Barossa’s growing reputation as a worldrenowned grape, wine and tourism region, we currently need more young people moving into the industry to manage Barossa’s precious vineyard resource.
Nicki Robins
“We currently have eight Barossa vineyard companies looking to take on SBATs this year, and students are already employed as apprentices at Henschke, FABAL, Dimchurch, Yalumba, AV&M and Torbreck as well as many smaller, generational family vineyard businesses,” said Barossa Australia viticultural development manager Nicki Robins.
work as a SBAT one day a week to start with, working up to 3-4 days a week by the end of Year 12, as well as attending TAFE to complete their Cert
Opportunites are underway for secondary school students to start working as apprentices in Barossa Valley Aroundvineyards.20
III in Wine Industry Operations – which all counts towards their SACE.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 99
“With Barossa’s growing reputation as a world-renowned grape, wine and tourism region, we currently need more young people moving into the industry to manage Barossa’s precious vineyard resource.
Around 20 Faith Lutheran College and Nuriootpa High School students have started school-based apprenticeships in viticulture in the past three years.
Education & Training
Faith and Nuri High students have started school-based apprenticeships (SBATs) in viticulture in the past three years, following a push by Barossa Australia to ‘match’ Year 11 students with its grapegrower members after completing an “operational viticulture work experience week” in Year Students10.
Robins said that for young people with a positive attitude, strong work ethic, initiative, honesty, ability to work in a team and communication skills, the rise up the viticulture career pathway can be fairly rapid.
100 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 business & technology 1800 882 661 | TAFESA.EDU.AU/WINE
APPLY NOW
PRV14002IHE:|00092BCRICOS:41026RTO:IT.LEARN WORK IT. Like to upskill your wine workforce? Share TAFE SA’s wine study options with your team –hands-on, industry-shaped courses that can help grow careers in the wine world. If you are a person who is Deaf, hard of hearing, or have a speech impairment, contact us through the National Relay Service relayservice.gov.au
“A vineyard supervisor can earn up to $75,000 and vineyard managers around $100,000, sometimes plus a vehicle. It’s a great industry for people who enjoy working outdoors with like-minded people. You can also travel the world with viticulture,” Robins concluded.
Students Henry and Bow
“With plenty of jobs available it’s a really exciting time to join the industry. I’ve heard from the SA Careers Hub there are currently five jobs available for every university agriculture graduate. Also, with the rise of AgTech such as GPS and drone technologies, robotics and engineering, as well as plant and soil science, young people with a huge variety of skills can now enter viticulture.”
Grow what you know
with TAFE SA’s Wine and Spirits School.
Education & Training
courses will now have the added flexibility of synchronous learning and blended delivery options. Collaborations and partnerships with other academic institutions, hospitality and industry groups are providing pathways and ongoing development for students. TAFE SA’s Wine and Spirits School offers bespoke staff training which can be delivered in-house, in regional South Australia or in the city.
With hands-on classes led by industry leaders, take a deep dive into your glass and expand your knowledge of wine, spirits and beer.
tafesa.edu.au/wineandspirits supplierupdate
In response to growing demand, the investment by TAFE SA in a centrally located, dedicated and flexible space in Adelaide’s CBD is an exciting development that allows us to respond quickly to the needs of industry, international students and consumers, bringing some of the most highly regarded Wine and Spirits qualifications and post-nominals together in one location. Our commitment to regional
Our current courses include the prestigious WSET Level 4 Diploma in Wine, WSET levels 1-3 in Wine, Spirits and Sake, alongside post-nominal qualifications in French and Italian wine, Barossa Wine Specialist and even smallscale winemaking courses in the Barossa. A continuous calendar of workshops, tastings, and short courses covers a broad range of subjects from customer service and leadership, through to the latest trends in beer, wine and spirits, starting from the basics to more focused qualifications.
For more than 30 years, TAFE SA has been a leading provider of wine education in Australia, working with industry and consumers to deliver national qualifications. The establishment of the award-winning Wine and Spirits School provides internationally accredited professional courses that develop global product knowledge, tasting and sensory skills to the next level.
Growing what you know
first group of WSET (Wine and Spirit Education Trust) Level 4 Diploma students graduated this year and the new CBD educational space provides practical and functional facilities for both new students and graduates.
The award-winning lecturing team are all current leaders in their fields and include industry experts, Masters of Wine and subject specialists fully supported by TAFE SA. The Wine and Spirits School was a finalist in the WSET global awards Provider of the Year in 2019 and won Wine Communicators of Australia Educator of the Year in 2020. We are really excited that our
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 101 PRV14002IHE:00092BCRICOS:41026RTO:
SAWIACreating a safer industrywine
SAWIA’s new Safety Induction Video and learning platform covers the key risks and controls.
The South Australian Wine Industry Association has launched a new wine safety course and video that aims to share knowledge and make wine industry workplaces safer. Adrian Richards from SAWIA reports.
Photo:
• Ensure wine industry workers have a better understanding of key hazards, risks and controls, therefore improving safety outcomes for workers.
• Deliver greater consistency in safety messaging being shared throughout the industry.
• Continue wine industry focus on key risks, helping to reduce injuries and improve the mandatory injury management premiums required to be paid by wine industry businesses.
Would you feel confident inducting a new worker in a wine business safety? When you consider the breadth of operations across your cellar door, winery and vineyard, effectively covering all the hazards, risks and controls is a daunting Thechallenge.South Australian Wine Industry Association (SAWIA) has taken on this challenge for you, creating a Wine Industry Safety Induction Course which is hosted on its new wine industry safety e-learning platform: www.winesafety. Thecom.au.course features videos and follow up quizzes created to engage and make participants think. As well as learning about the key wine industry safety hazards and controls, participants receive a certificate of completion, and the business can be notified once SAWIAcompleted.Business Services Manager
● There are considerable safety risks associated with wine industry work.
● SAWIA’s new Wine Industry Safety Induction Video is a useful resource for smaller wine businesses
● A high volume of new workers coming into the industry at peak times such as vintage, adds additional risks
“Wine industry work is so varied. You’ve got your high-risk activities like working in confined spaces and at heights, and working with a wide variety of chemicals,” he says.
The breadth of operations across wineries, cellar doors and vineyards creates risk.
• Make wine industry businesses more confident in undertaking their safety inductions.
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 103
Henrik Wallgren says the course provides a great opportunity for a business to engage with its employees by discussing and consulting about working safely and looking out for workmates.
Photo: SAWIA
● High-risk activities include working in confined spaces and at heights, and working with a wide hazardous chemicals
● Vintage fatigue is a major risk area with long hours and different patterns of working hours
AT A GLANCE
“In addition to the high-risk work, what makes the wine industry more complex is the breadth of other activities in vineyards, bottling, laboratories, function spaces and cellar doors which interact with the public that need to also be controlled.
The program is expected to:
● Workplace risks are often underestimated.
• Assist with wine business efficiency, potentially leading to increased Wallgrenprofitability.says there are considerable safety risks associated with wine industry work, which can be underestimated.
“The video and learning platform provide a consistent safety message across the industry that builds safety knowledge and develops a safety culture within a wine business and industry,” he says.
at different times of the day as it can be completed online at any time.
The new Wine Industry Safety Induction Video replaces a previous safety video that is still used in the industry but is outdated. “This new version includes updated terminology and current industry best practices for key workplace hazards,” Wallgren says.
Wallgren says the high volume of new workers – predominately casuals –coming into the industry at peak time such as during vintage, pruning and spraying seasons adds additional risk.
“This initiative is great for smaller wine businesses, as it provides them and their staff with a professionally developed resource that can be used to complement their existing training, consultation and induction practices tailored to their
104 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 business & technology
Resource for smaller businesses
Working at heights is a key safety risk in the wine industry. Photo: SAWIA
The addition of the new learning and assessment platform also enables a wine industry business, to confirm the level of understanding that workers have achieved. This initiative is also ideal for businesses that have workers spread across different sites and work
“We also see a lot of hazards associated with plant and equipment. Most wine businesses have a range of plant and equipment like fermentation tanks, forklifts, tractors and harvesters that pose a risk to those around them.
“That’s a lot of different challenges to manage for businesses, whether they are a small or big operation.”
businesses in particular tend to have less safety resources available to them and have safety functions integrated into other roles. For example,
“The video and learning platform focus on being safety proactive instead of responding to a problem after it occurs and looks to achieve this through good communication, reporting hazards and incidents, and housekeeping to help avoid trips and falls.”
In addition to the highrisk work, what makes the wine industry more complex is the breadth of other activities in vineyards, publicwhichspaceslaboratories,bottling,functionandcellardoorsinteractwiththethatneedtoalso be controlled.
“Smallerworksite.
we’re seeing more winemakers getting involved in safety roles, where they carry out inductions and toolbox talks.
Henrik Wallgren
The video and learning platform guides participants through 14 specific hazards that present safety challenges to workers across vineyard, winery and cellar door, bottling, warehousing, hospitality, laboratories, administration and support activities and how to manage those Thesehazards.vary from handling hazardous chemicals safely to managing heat and fatigue during the busy vintage season. Even cellar door activities are covered including manual handling tips to keep people fit and healthy. There are also sections dedicated to mental health, managing fatigue and tips to stay healthy.
While generic WHS resources are widely available, this initiative delivers wine industry specific safety induction materials that provide a consistent message across the wine industry.
“Vintage fatigue is a big risk area, with the long hours and different patterns of working hours that are commonplace. It’s important to take steps to reduce the risk of fatigue related injuries,” Wallgren says.
Quickly identifying risks and hazards
“When people report incidents, we can take action to ensure the incident doesn’t happen again. And the faster we know about hazards, the quicker we can address them and prevent anyone having an injury or a near miss – and prevent potential property damage,” he says.
Parbs says it’s important for everyone in the wine industry to work together to ensure common hazards are identified and “Safetycontrolled.knowledge and experience should always be shared to achieve great outcomes for all parties involved,” he says.
“This new safety induction material will really assist by demonstrating common safety hazards and controls in the wine industry for new starters and to refresh those already working within the industry.
Nathan Parbs is the safety and return to work coordinator at Yalumba Family Winemakers. He was involved in the production of the safety videos.
“It offers great information covering the variety of tasks within the wine industry. The focus is on ensuring everyone working in the industry knows how to achieve great work health and safety Asoutcomes.”wellasthe new Wine Industry Safety Induction Video and learning and assessment platform, SAWIA has a range of other free resources to help wine businesses avoid workplace injuries.
SAWIA has developed four safety factsheets focused on ‘Worker Safety’,
‘Managing Work in Extreme Heat’, ‘Hazardous Manual Tasks’ and ‘Managing Fatigue at Work’ which have been translated into Dari, Khmer, Mandarin and Vietnamese. The factsheets are available online: Government.financialmembers.inputatplatformVideoThehealth-in-the-workplace/resources/work-health-safety/mental-availableworkplacetool,resourcesAndfit4work-safety-resource/au/news-resources/work-health-safety/resource/health-safety/fit4work-cellar-safety-winesa.asn.au/news-resources/work-ThecoveravailableincludingIntranslated-safety-resources/news-resources/work-health-safety/www.winesa.asn.au/addition,‘Fit4Work’resourcesfactsheetsandvideosareontheSAWIAwebsite,andcellarsafetyandvineyardsafety.resourcesareavailablehere:www.andhere:www.winesa.asn.free‘mentalhealthintheworkplace’includingariskassessmentpersonalwellbeingplanandmentalhealthwebinararehere:www.winesa.asn.au/news-WineIndustrySafetyInductionandthelearningandassessmentwereproducedbyJonBurkejonburkecreativedigitalvideowithfromSAWIA’sWHSCommitteeThevideowascreatedwithsupportoftheSouthAustralian
The new resources are available via the SAWIA website: www.winesa.asn.au. You can also contact SAWIA for a discussion about your safety needs on (08) 8222 9277.
“All of our free safety resources are aimed at sharing knowledge and making wine industry workplaces safer,” Wallgren
“We really encourage people to ask as many questions as possible. And we ensure that people feel comfortable raising any hazards or concerns,” Parbs says.
CompetitionDogs2022
“Whensays. you focus on building a safety culture, you can prevent incidents from occurring. And preventing injuries is important when you consider that the result of a serious safety incident can be financial loss, loss of reputation and legal consequences as well as the loss of a valuable employee resource.”
STAFF? WITHLISTUSONLINE Broadcast
“Unidentified hazards or mismanaged hazards can expose workers to serious health and safety risk.”
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 105
AKAHENRISLOBADAN
Daily Wine News, social media and more! DOGTOP Monthly
wine taster
SAWIA Safety Committee Chair
“Keeping things clean and tidy is a key part of reducing the chances of an incident occurring, because if there’s something lying around that someone can trip over, someone normally will.”
Parbs says quick identification of incidents and hazards is vital.
He says there’s no such thing as a silly question when it comes to safety.
Henri has many and varied duties in the winery, cellar door, vineyard and farm. He loves to visit the cellar door and enters whether he is invited or not after he learnt how to open the big wooden door by himself. He excels at breaking glasses that are on low tables with his bushy tail. He also loves to help clean up wine spills in the barrel store. Recently his skills as a sheep dog have been recognised, unless the weather is warm. Then he prefers to lie down and sleep in the
“Hazardous chemicals and slips, trips and falls are common risks in the wine industry as you’ve got people moving around, going up and down ladders and stairs and working with liquids which can easily spill.
VisitAddingtoyour on staff favourite from the Top
shade.Professional
Australian wine had to find new channels into consumers’ glasses during the period of lockdowns and subsequent supply chain challenges have also hindered business as usual. This has become somewhat of the norm for wine businesses for the better part of two years now. But in the post pandemic world, business operators must again recalibrate how they connect to their market and how they access different groups of consumers, as Harrison Davies reports.
Connecting with consumers post pandemic
MarketingWine
products to get from the cellar floor to the customer’s door.
A new world for new marketing
The era of lockdowns is, at least according to those who can administer them, over.
Direct-to-consumer
The way that consumers access wine has become very different from before and there are now dozens of channels for
Direct-to-consumer (DtC) wines became a major part of the go-to strategy for wineries to keep up revenues in the midst of the COVID pandemic, and now their DtC operations are much stronger than they were before.
This has meant that communicating the types of wine on offer and finding new markets proactively is more important than ever.
With better organisation, however, comes more competition, as wineries who didn’t focus very much on DtC sales before have developed larger operations targeting this sales channel.
What the wine industry is left with after two years of uncertainty is a whole new ecosystem of ways to access markets and communicate with consumers.
106 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704 sales & marketing
in different places than had been the industry standard prior to the pandemic.
“We wanted to connect with this group of highly engaged, switched-on consumers willing to try and buy a wide range of
The service was launched in Australia in 2019 and saw a surge of interest at the beginning of the pandemic.
The business operated out of Hong Kong until 2021, when it opened its first Australian office.
This change in location has been a conduit for change according to an international report by IWSR that found that premium consumption could shift from on-premise to home.
The report stated that this likely has to do with consumers spending more time drinking in their homes and becoming more price conscious.
Fildes said that on top of pandemic related challenges, Australian producers were driven to the sight following the trade stoush with China.
Figures from 2021 showed that Australian consumers spent roughly four per cent more on alcohol than in 2020.
Eight at the Gate
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 107
On-premise sales, or those that are sold in places like bars, pubs and restaurants, obviously took a hit during lockdowns.
issues were also spurring Australian wineries to seek new markets. It was a crucial moment for us to become more involved in the Australian business.
“Our monthly active users jumped to around 150,000 during the pandemic when everyone moved online,” he said.
“Tradewines.
“We have the tools and the means to connect them to a global distribution network and drinkers who regularly buy wine on the app.”
James Fildes, Vivino’s general manager in Australia, said the service would be a way for producers to access markets both in and out of Australia with greater “Vivinoflexibility.was set up to help people learn about and understand wine without the elitism that has often smothered the wine industry,” he said.
The advantages of a service like Vivino for smaller wine producers iinclude the framework and user base that the established website comes with, which allow greater market access without much legwork to establish an online Otherpresence.established brands like Dan Murphy’s, a segment of the Endeavour Group, increased DtC operations during the pandemic and many of these have seen continued post-pandemic success, and in doing so have created opportunities for smaller Wrattonbullyproducers.winery
Wines quickly picked up a bump in sales after putting part of their range on Vivino and said the service provided the chance for them to access customers that might have never come to their cellar
“Thedoor. biggest benefit for us is that these guys know how to market wine,” co-founder Jane Richards said.
“We want Vivino to champion Australian producers of all sizes and be that channel to the world for their wines.”
One such service is Vivino, which works a bit like a cross between Amazon and Yelp, where users can find and buy wines directly from participating producers as well as leave ratings and reviews to let other buyers know what they thought.
“I don’t think Australians realise how huge the use of Vivino is on a global scale. We had no idea that when we listed with Vivino in Australia, it would open us up to other international markets.
Our vision is to put more brands in more hands by lowering the barriers for entry and providing access to infrastructure that releases time, value and energy, which in turn, can be reinvested into growth.
“Vivino levels the playing field for producers like us that don’t have a giant marketing budget. They have a database of wine lovers we could only dream of Lockdownshaving.” encouraged consumers to purchase and enjoy alcoholic beverages
Australian users have had access to Vivino for 10 years. The company launched its ‘Marketplace’ service in Australia in June 2019, working with local producers to list their wines and creating partnerships with domestic retailers, distributors and importers.
Rich Coombes
Online services to facilitate DtC transactions between producers and consumers greatly expanded during the lockdown period.
On-premise
Vivino levels the playing field for producers like us that don’t have a giant marketing budget. They have a database of wine lovers we could only dream of having.
“Furtherhundreds.to
Jane Richards
“We will still offer suppliers access to upfront payment and expect demand for this service to remain strong, but it’s no longer packaged as a ‘one size fits all’
“Don’t get me wrong, I respect and am thankful for our customers, but the Gen Z consumer is a very different animal than what we have seen in the past.
While numbers of on-premise consumption have begun to rebound, a report from Deloitte Economics in 2021 showed that on-premise sales still have a way to go.
“Today the retail environment presents more costs and challenges than benefits for the people we are trying to recruit. We need to look at new ways to change the way we sell wine.”
“I have held the view for over 10 years that although stores globally are getting prettier and more fancy, the basic flaw in the way wine is sold in retail is that it is too confusing,” he said.
“Consumers shop by occasion, yet we continue to lay out stores based on country of origin or varietal, and often there is no one there to help you navigate a space which can have choices in the
With the many new ways that have been embraced over the past couple of years to market and sell wine, it seems that the industry is indeed looking to a new future for sales.
sales & marketing
Finding new consumers and reaching them remains a challenge for the industry, and some have described all the new channels between producers and consumers as a ‘wild west’.
The roots of this partnership trace back to an original agreement between the owner of Kaddy, DW8 and Bibendum, via Winedepot Market. The partnership has now been relaunched and upgraded with Bibendum to list on the Kaddy Marketplace, introducing their customers to the platform.
The common theme between many of them is ease of access and creating a better platform for sales to be made.
Kaddy’s head of commercial, Rich Coombes, said that a dip in visitation to licenced venues and inflation have meant that having a lower cost option for venues to access beverages was essential.
“The feedback we received was that suppliers are looking for more flexibility. For example, bigger suppliers and distributors preferred the ability to reduce the headline fees, while small producers are most interested in getting paid fast.
wine. The Winedepot Market platform also lacked trade-specific functionality. In short, the experience for buyers was okay, but nowhere near what it could be using the [new] Kaddy platform.”
“As inflation makes its impact known across the global supply chain and as interest rates rise, we’re pleased to give the wholesale beverage community some respite,” Coombes said.
that,” Fry continued, “margin requirements from major retailers globally have increased faster than our pricing has generally increased, and this has seen a shift of investment going from A&P for advertising and education to A&D for trade spend. Hence less on educating and recruiting new drinkers.
Kaddy has also partnered with distributors that have already forged relationships with a range of producers, such as Bibendum Wine Co.
“Many parts of the Australian economy were hurt by border controls and a national lockdown, with elements of consumer spending faring particularly poorly,” the report stated.
“We are super excited to launch the Bibendum Wine Co.-partnership on Kaddy Marketplace, offering our customers access to one of the country’s most sought after portfolios of wines and premium spirits, while introducing more Bibendum customers to the Kaddy platform’s benefits,” Coombes continued.
In his speech at the recent Australian Wine Industry and Technical Conference (AWITC), Pernod Ricard Winemakers CEO Bryan Fry said the need for less complex sales platforms was essential.
“Amid health fears and lockdown rules, households were either unwilling or unable to venture out to spend, driving a 12% fall in spending in the June quarter of With2020.”the growth in access to the DtC market, capabilities to improve communications between on-premise distributors, retailers and producers have also begun to change.
Operators like Kaddy, which is a liquor wholesaler, have made it more accessible for smaller producers to communicate with distributors and find ways to access more on-premise sales.
“Ourapproach.vision is to put more brands in more hands by lowering the barriers for entry and providing access to infrastructure that releases time, value and energy, which in turn, can be reinvested into growth. The new program is a major step to support this vision”.
“When Bibendum was launched on Winedepot Market in May last year, there were only about 800 products available and almost all of these were in
108 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704
As a result of financial hardships across the industry, Kaddy provided distributors with lower cost services.
Plastic Precise Parts ppp@tpg.com.au 112, 113
Barokes Wines www.wineinacan.com 43
GH Parts www.ghparts.com.au 113
Global Green globalgreen.com.au 61
Agnova Technologies Pty Ltd www.agnova.com.au 7, 16
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Fermentis fermentis.com 92
Kauri Australia www.kauriwine.com 15
91
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Australian Frost Fans aussiefrostfans.co.au 79
Eastern Institute of Technology Hawkes Bay wine.ac.nz 98
Group Logistics blendglobal.com.au 71
TAFE SA tafesa.edu.au/wineandspirits 101
you to all our advertisers in this issue! SUBSCRIBE TODAY orwww.winetitles.com.au/gwmphone+61883699500 Grapegrower & Winemaker subscribers represent all industry categories including grape growers, propagationists, wine makers, cellar door, managers, marketers, engineers, suppliers and educators. Subscribe from as little as $55* for 12 issues! ABOUT &GrapegrowerWinemaker The Australian & New Zealand Grapegrower & Winemaker is a practical, solution-based journal published monthly for the wine & viticulture industry. Packed with grapegrowing and winemaking advice, it also features articles related to business, technology, sales and marketing. It profiles industry professionals, wineries, plus wine and grape varieties and much more. It’s essential reading for wine industry I find the whole magazine interesting and it’s always very helpful to all areas of our business. I love reading it every month! Jacob Stein Director & Chief Winemaker, Robert Stein Winery “ Available in PRINT DIGITAL& *based on 12 month digital subscription
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September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 109
CMV Truck Centre 67
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An exciting part of the Australian wine industry is its openness to adapt, to try new things and this includes alternative varieties. Its great to see new plantings coming out and gaining traction. Its an exciting opportunity for people to experiment.
to adapt is at the forefront of my mind as we start looking at new planting options.
What is the best thing about working in the wine sector?
I think the Grapegrower & Winemaker is a valuable resource for keeping up to date with current science, where research is heading and what the industry is facing in the future. Rob Underdown on the Grapegrower & Winemaker
Location: Margaret River Western Australia
Its wine diversity through multiple regions. Australian wine is full of freshness and vibrancy but maturity that rivals old and new world wines. We’re very open to change and not ready to face any challenges in front of us.
I’ve been very fortunate to work with some very passionate people who love this industry and continue to work in developing it. My experience in France, immersing in the French culture and their passion about wine and food, has certainly been a valuable learning opportunity that has influenced my development.
ROB Viticulturist,UNDERDOWNXanaduWines
What are some of the challenges involved with being a part of the winemaking industry?
How have you been able to explore viticulture throughout your career and across different regions?
Like most viticulturalists, I have been fortunate enough to work in multiple regions across Australia, and some time in France. It is these experiences that have helped me develop my knowledge and experience.
What place do alternative varieties have in the Australian wine industry?
What have been some of the highlights of your career in wine?
Working in the wine industry is certainly a lifestyle. The love of the great outdoors and as a big fan of personal development, I am always learning, from the people around me and the vines.
My interest in viticulture was developed from a childhood working in orchards. My parents’ passion for wine rubbed off on me and it wasn’t long before I was hooked. After 15 years in the navy, it was time to return to the country.
What are some characteristics of Australian wine that help it stand out from other countries?
What would be your advice to someone just entering the industry?
110 Grapegrower & Winemaker www.winetitles.com.au September 2022 – Issue 704
How did you get your start in wine?
I can think of no bigger challenge that we are facing as an industry as climate change and learning to adapt. The southwest of Australia is one of the most drying regions in the world and learning
Embrace the challenge, keep an open mind and be mindful of your environmental footprint. Do what you do, to the best of your ability and never stop wanting to learn.
Visit packwine.com.au on 27 September, 2022 to watch the Packwine Award Winners be announced!
Event dates may be subject to change or cancellation. Please refer to event websites for updated information. Travel restrictions may also apply. calendar
looking back
Australia/New Zealand
27 September 2022
International
12-16 September 2022 drinktec 2022, Munich Germany www.drinktec.com/
September – Issue 704 www.winetitles.com.au Grapegrower & Winemaker 111
Australian winemaker’s symposium in Sweden
5-8 September 2022
ProWine Asia 2022 – Singapore, Singpore Expo http://singapore.prowineasia.com/
Did you know that your digital subscription to the Grapegrower & Winemaker allows access to archived digital copies of the magazine dating all the way back to 2005?
20 September 2022
14-16 September 2022 27th ANZ Australian and New Zealand Boutique Wine Show 2022, www.anzbws.com.au/Sydney
See more on the Wine Industry Directory Events calendar at winetitles.com.au/wide
PACKWINE Forum & Expo - Forum and Design Awards virtual www.packwine.com.aulaunch.
Australia’s leading winemakers combined to conduct a two-day trade symposium in Stockholm this month, aimed at further increasing the estimated $27.5 million in Australian wine exported to Sweden. Sweden’s alcohol industry is state controlled by the Swedish Wine and Spirits Corporation, which is the world’s largest importer of Australian wines, taking 16.4 million litres for the 12 month period to the end of July.
Vineyard management in spring –Margaret River
15 September 2022 Australian Chenin Blanc Challenge 2022, Swan Valley, WA www.swanvalleywinemakers.com.au/
We step back in time to see what was happening through the pages of Grapegrower and Winemaker this month 10, 20 and 30 years ago.
PACKWINE Forum & Expo - Trade Exhibtion virtual launch www.packwine.com.au/
The vines have been pruned, the cover crops sown and the trellises maintained, but with spring now knocking on the door, it’s time to get serious with the growing season upon us. Spring is the favourite time of the year for Redgate Wines vineyard manager Brett Ganfield, as the vineyard is humming with vitality and the anticipation of the challenges and rewards of the upcoming growing season and harvest.
September 1992
September 2012
23-24 September 2022 15th Annual Sommelier Challenge International Wine & Spirits Com petition, San Diego, www.sommelierchallenge.com/California
14 September 2022 Swan Valley Wine Show 2022, Swan Valley, WA www.swanvalleywinemakers.com.au/
Until recently, organic wine producers in Australia were few, small scale and driven by ideology rather than the market. There is still strong concern for the environment and consumer health, but market forces, in the form of demand for chemical-free wine, are entering strongly into the equation. Demand for organic wine is growing, particularly in export markets.
27 September 2022
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1-31 October 2022 Harvest Wine Month, Paso Robles, California http://pasowine.com/all-events
Beyond Vineyard Ecosystems: Growing for the future Technical Con ference 2022, Te Pae Christchurch Convention Centre,Christchurch, www.nzwine.com/en/events/research/beyond-vineyard-ecosystems/NZ
September 2002
Organic wine heads for the big time
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The Flusher Valve
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info@simei.it / simei.it 15 th -18 th November 2022 Fiera Milano (Rho) 29 th EDITIONORGANIZED BY INTERNATIONALENOLOGICALANDBOTTLINGEQUIPMENTEXHIBITION LEADER IN WINE & BEVERAGE TECHNOLOGY
