Grapegrower & Winemaker May 2014

May 2014

Vintage 2014 IT’S A WRAP

WEA:

Grape to glass

BOUTIQUE BUSINESS Who likes what, and why

Support your vines with Syngenta’s proven performers.

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

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

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

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

The information contained in this document is believed to be accurate. No responsibility is accepted in respect of this information, save those nonexcludable conditions implied by any Federal or State legislation or law of a Territory. ® Registered trademark of a Syngenta Group Company. AD13/829

Warren banks on Ocloc

Oclocs – a great concept, well executed.

• Oclocs are installed using a jack hammer pushing the Ocloc into the soil

For further information: www.ocloc.com.au Nigel Catt +61 418 832 967

• Rechargable drills / impact drills secure the ocloc to the post with nuts & bolts • Bolts and nuts are supplied

• No lengthy supply problems often experienced if ordering replacement posts • No variability of quality of product, like posts • Ease of handling, storage and installation • Training of staff simple • Frees up tractors, that would be required if ramming a new post • OH&S issues with post handling and ramming eliminated • Economic benefits compared to post replacement • Single pass operation • No need to re-staple cordon wire or replace foliage wire clips • Avoids broken post disposal issues • Durable construction • Handles machine harvesting and pre-pruning • Have used 1000’s of Oclocs over the last 4 years saving us upward of $45k.

Ian McMillan - Tinlins, Warren Randall - Seppeltsfield, Tinlins et al.

Brian O’Malley +61 424 112 120 Available at all superior Agricultural Retailers.

SAFeR FASteR StRONgeR ,

,

May 2014: Issue 604

Contents features 54

32

WGGA news

49

Post-harvest vineyard care

Pruning systems: a short history of a long practice

54 Pruning

56

Getting a grip on pruning this season

60

Frost management

60

There is still life, even after a killer frost hits

82

WEA exhibition preview

101

Education and IT

winemaking

news

62

The beauty of the boutique business

9

Vintage promises quality but not quantity

70

New control for Brett in wine

24

Kiwis make wine even when the sun don’t

72

Quarter of our wines face Chinese ban

shine

74

German brothers turn to Germany for

26

How Louisa Rose to such great heights

28

Regional Roundup: NSW

76

Getting the Glaetzer show on the road

30

Tasmania’s king of contract winemaking

80

Chilling out in Australian wine’s own Ice Age

82

Winery Engineers Association 2014

grapegrowing 36

inspiration

conference

Effect of cane girdling on Sauv Blanc

sales & marketing

inflorescence structures 40

Mulch v Compost: What works best for your

94

vineyard

How much do Off-Premise retailers vary across markets?

45

Marty’s living the dream

46

Sweet science, sweet outcome

48

Resistance shock a world-first for industry

49

Post harvest is no time to go slow

97

Solar power: our wineries are hot to trot

52

Tangential fan gets a real spray

101

Training and education goes a long way today

business & technology

9 May 2014

Vintage 2014 IT’S A WRAP BOUTIQUE BUSINESS Who likes what, and why

32

cover

regulars

Summit Estates winemaker Paola Cabezas Rhymer was the winner of our harvest cover competition.

Full story on Page 7.

11

What’s online

103

Export snapshot

104

Looking forward

105

Advertiser index

106

Marketplace classifieds

40

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

All Rights Reserved.

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

Cover price $8.25 (inc. GST)

6 Grapegrower & Winemaker

Harvest is, by and large, in the tank for another year.

And after weathering some atrocious climatic challenges – from drought to way too much water – the quantity may be down but nearly everyone is raving about the quality.

Of course there is also that tacit understanding in some corners that a smaller crush can’t really be bad news in the current climate of oversupply.

Which of course raises an interesting question – is the Australasian market truly oversupplied or is it, in many instances, simply undersold?

If marketing is something we are good at – and to be successful it is something in which we have to excel – whose responsibility is it and how are we going about it? These are just a couple of the questions we are putting to a range of industry stakeholders in our June Roundtable and we have already received some interesting responses as to where the industry is, and should be going.

This month we welcome viticulturist Ben Rose back to our columns with some insightful articles of what should be happening in our vineyards right now.

And to complete the family picture we

have also interviewed the new chair of the Australian Wine Research Institute – and Ben’s sister – Louisa Rose.

Louisa is chief winemaker at Yalumba and one of the most respected players in the Australian wine industry. Her story provides a fascinating insight into a remarkable woman from an equally remarkable family.

Finally we present our Best of the Boutiques annual report.

Following on from last month’s Top 20 this feature gives the small players their moment in the spotlight and our 2014 panellists include one of the 2013 nominees as well as one of the industry’s funkiest wine retailers.

It is an eye-opening peep behind the door of our thousands of small producers who despite their size, or lack of it, still able to produce some of our finest wines.

As always, if there is anything you would like to see, or you have a story to tell, we would be delighted to hear from you.

Andrew Mole Editor Australian & New Zealand Grapegrower & Winemaker editor@grapeandwine.com.au

Contributors Ben Rose is principal consultant of Performance Viticulture and established the company in Victoria’s Yarra Valley in 1998. He now has clients whose vineyards range from 2-100ha and are spreads around Australia and the world.

His stories begin on Page 49.

Steve Goodman is a senior lecturer in marketing at the University of Adelaide and starting in May is presenting a threepart assessment looking at the influencers on the decisions of distributors and on and off-premise buyers when the look to buy in a new wine.

His story starts on Page 95.

Greg Howell raises a disturbing question for any Australian winery planning to export to China when he reports that almost 23 per cent of wines tested at Vintessential have failed that country’s manganese import laws.

His story appears on Page 72.

www.winebiz.com.au

May 2014 – Issue 604

on the grapevine Vintage 2014 – Queensland winemaker proves a winner ARGENTINIAN born, Spanish trained and working in Australia (and a gold medal winner in Bordeaux, France and here) Paola Cabezas Rhymer is a worldclass individual.

It is believed she is also the only qualified female winemaker in Queensland, where she has been based at Summit Estate Wines since 2002 and sole winemaker since 2006.

Now Rhymer has another feather in her cap – winner of the Grapegrower & Winemaker harvest photo competition.

Rhymer dreamt up our cover shot, which has her sunk into a vat of Tempranillo grapes and surrounded by lights and candles and the photographer was Cory Rossiter.

Although she was quick to point out she had her bathers on as well.

Rhymer has been making wine for 20 years but has done 24 vintages, traversing the globe from Spain to her native Argentina to France and finally to Australia and Queensland’s Granite Belt.

She says she makes wine using some unusual methods such as carbonic maceration in Corbières and has worked

with varieties such as organic Sauvignon Blanc in Loire, France; Malbec in Argentina and 70-year-old Monastrell vines in Jumilla, Spain.

Not liking been cooped up in a lab, she is a very sensory winemaker – using smell, touch and taste to make her wines.

She says she is more inclined to work with nature than against it, making the best wine she can out of whatever the vines produce that year.

Rhymer’s work is highly influenced from her time at Nicolas Catena Wines in Argentina and her former mentor Jacques Luzon, while the European training is evident in her handcrafted reds. The use of interesting grape varieties and unusual methods to create innovative blends make Rhymer’s wines well worth a taste.

To view other entries from the competition, visit Grapegrower & Winemaker’s Facebook page: www. facebook.com/grapegrower.winemaker.

Contact: Summit Estate Wines Pty Ltd 291 Granite Belt Dr, Thulimbah QLD 4376 P: 61 7 4683 2011 E: info@summitestate.com.au

Research and workshops help give Australian wine a competitive edge in China NEW marketing research is giving Australian wineries a look at the consumption and purchasing behaviours of Chinese wine consumers and helping deliver a competitive edge in the export market.

The three-year research project is being conducted by the University of South Australia’s Ehrenberg Bass Institute for Marketing Science and is funded by the GWRDC. Titled ‘The China Wine Barometer: A look into the future’, the project has a special focus on the distribution channels for wine in China.

Project leader and senior research associate at the institute Dr Armando Corsi says the most recent results are

sourced from the second wave of data collection, this time looking specifically at the retail and online channel.

The second wave of results from this project is being presented in a series of workshops hosted by the GWRDC. “Our first wave of results, released last year, analysed the on-premise sector,” he says.

“During the life of the project, we will be collecting data from each of these three distribution channels – on premise, retail and online – in 2013, 2014 and 2015.”

May 2014 – Issue 604

Treasury Wine poised to cut jobs, slash costs Treasury Wine Estates (TWE) is set to shed jobs and slash its costs in the face of a protracted downturn in its key markets. In his opening remarks to analysts and investors in April, new TWE boss Michael Clarke admitted ‘’there is a lot that needs to be fixed’’ within the company. He confirmed TWE needed a leaner cost base and that all options were on the table to improve shareholder value, reports the Sydney Morning Herald.

Poor fruitset and low yields leave winemakers in doubt of a profitable vintage Winegrape yields were down 80 per cent and cool conditions during flowering resulted in poor fruitset in the Adelaide Hills wine region. Viticulture consultant Richard Hamilton said some wineries would find it difficult to make money from this year’s vintage. But while yields were down, flavour was up, reports the ABC.

WFA welcomes end of 15 per cent tariff Elimination of a 15 per cent import tariff into Japan on Australia’s wine during the next seven years as part of the JapanAustralia Economic Partnership has been welcomed by the Winemakers’ Federation of Australia (WFA). WFA president Tony D’Aloisio said this agreement is a critical part of developing export opportunities for Australian wine in Japan, reports Winebiz.

Contact: Grape and Wine Research and Development Corporation P: 61 8 8273 0500 E: gwrdc@gwrdc.com.au

Chinese invest in Coonawarra winery A CHINESE company has made a large investment in family-owned and operated business Hollick Wines. Hong Kong Yingda has obtained a majority stake in the Coonawarra-based business but the Hollick family including founders Ian and Wendy still hold significant shares.

Ian Hollick said there had been very limited interest in the business within Australian borders and there were a few international “bargain hunters” on the scene.

what’s online

.com.au

The purchasers were a large group with significant developments in tourism and hospitality including a chain of fivestar hotels. The deal could see the winery purchase more local grapes to keep up with demand, although Hollick said it was currently “business as usual”.

Contact: Hollick Wines P: 61 8 8737 2318 E: admin@hollick.com www.winebiz.com.au

Australia’s wine industry portal by Winetitles Australia’s wine industry portal by

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

Grapegrower & Winemaker

7

my view

It's rare gems not the industrial volume that drive the market Michael Hall turned his back on a glamorous international career in the greatest cities of Europe as a jewel auctioneer with Sotheby’s to produce his own little gems in the Adelaide Hills – and therein lies the lesson.

THIRTEEN years ago, living what seemed the good life in Geneva’s Vieille Ville (old town) I sat in a local restaurant with old friend and fellow jewellery expert Joanna Hardy.

The autumn jewellery auction season had just closed, several multi-million dollar objects had successfully acquired new owners and the prospect loomed of starting the campaign to unearth more rare jewels for the St Moritz auction in three months.

“Take a break and give yourself space to think” said Joey after I confessed I was starting to find the process a treadmill.

It was certainly glamorous, rubbing shoulders with some of the world’s richest people, and I loved the travel that took me to all the continents.

But it was a career, not a passion, so at the age of 40 I applied for a place on the Wine Science course at Charles Sturt University to pursue a lifelong interest and new vocation as a winemaker.

I lived the 1980s in London and it was an exciting time for Australian wine.

The “offies” (bottleshops) had always been populated with a confusing minefield of wines from France, Spain, Italy and Germany.

The great wines amongst them were iconic and out of reach to all but the wealthy, while the affordable within the reach of the masses were often pale, thin and occasionally faulty.

Young enthusiasts like me leant heavily on popular journalists such as Oz Clark and Jancis Robinson, and they were talking about exotic and accessible imports from California, South Africa and Australia.

These wines were so much bolder with faultless purity of fruit. The varieties were recognisable, the labels were comprehensible and we consumers grew in confidence.

Later, arriving in Wagga Wagga in 2002,

8 Grapegrower & Winemaker

Career v Passion: Michael Hall says Australian wine should focus on what it does best – the brilliance of its boutique industry – and use it as the industry’s export flag bearer.

my timing could not have been worse.

I learnt that for the first time in two decades new wine science and viti graduates were not automatically finding jobs.

The rapid growth in the Australian wine industry, fuelled mainly by export, was slowing. It had to of course, we already had a large share of a finite market, and that share was firmly in the sub $10 bottle sector.

The old world producers of Mediterranean Europe had responded, had raised their technical game, and were producing wines as generous and bold as ours at similar prices.

Furthermore they looked overseas to new regions that combined low cost infrastructure with dependable climate and invested in the wine industries of Chile and Argentina.

After graduation in 2005 I needed some intense years of experience and worked short stints or extended vintages for people I admired here and in France.

Cullens, Giaconda, Henschke, Domaine Leflaive. Méo-Camuzet, Vieux Telegraphe all taught me well.

More than that they inspired me and they inspire knowledgeable wine consumers all around the world.

I have to declare that as a self-confessed wine nerd my interest lies in boutique, regionally distinct, unavoidably premium wines.

These were the wines I wanted to make and I was lucky the Australian domestic market, much more than the www.winebiz.com.au

far larger export market, had an appetite.

These wines will never be a large part of Australia’s export balance sheet but they should be the flag bearers in Australia’s PR campaign.

They are the wines unique to Australia’s wine regions and vineyards, they tie in closely with the story of the place, have real romance and integrity.

At best they are deliciously complex and importantly they are very hard to copy.

These are our great wines and it will benefit the greater Australian brand if they are front and centre.

That hasn’t been the case until now, the volume brands are the face of Australia overseas, they made the investment after all, but it doesn’t look like the right long term strategy.

It’s not what consumer dreams are made of.

Back in 1995 at Sotheby’s in Geneva, we sold a diamond for $US16.5 million, a world auction record that stood until very recently.

It was a very rare stone, something that almost nobody could afford. It made news, excited people and needless to say helped Sotheby’s win a great deal of subsequent, if less glamorous, business.

A lot of people buy diamonds but it is the rare gems which drive the market.

It is a model wine would do well to consider.

Contact: Michael Hill P: 61 (0) 419 126 290 E: info@michaelhallwines.com May 2014 – Issue 604

L CIA RE SPE TU FEA

2014 vintage

VINTAGE PROMISES

QUALITY BUT NOT QUANTITY

As the 2014 vintage came to an end, Grapegrower & Winemaker’s Stephanie Timotheou spoke with key players in Australia’s 26 biggest wine regions to not only find out how they fared but what they are expecting to get from the grapes they now have in the tank. It is an illuminating account of what began as a battle with the elements BUT which may yet become a standout season – in both Australia and New Zealand. Her reports begin on the next page.

May 2014 – Issue 604

www.winebiz.com.au

Grapegrower & Winemaker

9

S FEA PECI TU AL RE

2014 vintage

SOUTH AUSTRALIA It has been a perfect, extended, dry and mild ripening season for flavour, colour and tannin development BAROSSA AND EDEN VALLEY The 2014 Barossa vintage proved the ability of both winegrapes and people to thrive under challenging circumstances.

According to The Yalumba Wine Company’s head of winemaking Louisa Rose viticulturists have done an “amazing job” looking after the vineyards as Mother Nature threw a few curve balls their way.

“Good winter and early spring rains filled the soils and set up the vines well for the season,” she said.

From July to September rainfall was 20 per cent above average.

A windy spring meant some varieties set unevenly with poor yields, and then in November with vines’ growth and flowering underway, unseasonal frost events resulted in almost complete loss of fruit for some vineyards.

Late spring and summer were dry and warm during the days, with significant heat records being set.

September was more than 2C above the average minimum and maximum temperature and January’s maximum temperature was 2C warmer than normal.

October had only 56 per cent of average rainfall and November came in at 11 per cent.

In November the region experienced particularly cold nights (2C lower than average) leading to multiple frost events.

On 17 January northern winds breathed new life into a fire caused by a lightning strike two kilometres west of Eden Valley three days earlier.

Rose said it came close to Keyneton and Truro but was eventually controlled by 200 Country Fire Service units and a water bombing aircraft.

The fire was to the east of vineyards

10 Grapegrower & Winemaker

and wineries of the Eden and Barossa Valleys which escaped immediate damage and smoke taint.

By the last week in January, harvest on the Barossa Valley floor had started with white varieties and the first week of February saw picking of the first reds.

But on Valentine’s Day the season changed, and 100-150mm of rain fell in 24 hours.

“This and the following cool weather caused the rush of the early vintage to slow down and the rest of vintage progressed at an almost leisurely pace,” Rose said.

Harvest in Eden Valley was underway by the end of February.

In early April the late red varieties such as Mataro were still to be picked and harvest continued until after Easter.

At the time of this report, Rose said quality was looking very good, with lower than average crops.

“Reds are rich and varietal with dense colours and a line that suggests they will be very age-worthy,” Rose said.

Contact: Barossa Grape & Wine Association P: 61 8 8563 0650 E: bgwa@barossa.com

RIVERLAND Despite tough weather conditions during the lead up to vintage, vines in the Riverland still delivered quality fruit.

Riverland Wine executive officer Chris Byrne said if there had been an earthquake this vintage it wouldn’t have surprised Riverland grapegrowers who earlier battled through hailstorms, bushfires, frost, disease, pests and record rains.

They overcame it all to produce what winemakers have described as an “above average quality harvest” and early signs are some very good wines are being made.

“Growers were challenged early by flowering and fruitset which was uneven and then frosts hit hard, particularly in the Loxton region in October,” Byrne said.

“On Friday 13 September Loxton North experienced a freak hailstorm resulting in significant losses for some.

“The challenges continued with two fruit fly outbreaks around Pyap and Loxton and fruit movements were restricted in a 15km radium zone, declared by Biosecurity SA.” Adding to the challenging vintage, bushfires threatened vineyards at www.winebiz.com.au

Renmark North in January but no smoke taint was detected.

Heatwaves tested the region’s irrigation systems in late January and growers reported powdery mildew was more prevalent than previous decades.

“This was topped off with record rains in February but Lady Luck turned her attention to Australia’s fruit bowl, delivering excellent drying conditions for the completion of vintage and to the chagrin of those pesky rots,” he said.

“Three years of moderate grape price improvements were spoiled with a collapse in prices offered for Chardonnay.

“Nevertheless Riverland growers prevailed and delivered around 400,000 tonnes – 25 per cent of the national crop – with not a single report of grape spillage.”

Despite what Byrne describes as a “vintage of extremely challenging conditions”, Riverland growers showed their resilience to produce the tonnages and quality to maintain their position as Australia’s winegrape “engine room”.

Contact: Chris Byrne P: 61 0419 555 001 E: chris@riverlandwine.com.au

CLARE VALLEY Although the Clare Valley wine industry was challenged this season, vintage 2014 is set to deliver some top quality wines, according to Clare Valley Winemakers Incorporated president Neil Paulett and Clare Regional Winegrape Growers Association president Troy van Dulken.

The season began with a mild spring with little frost or rain, followed by a long and dry summer with extreme heat conditions through to 14 February – at which point some parts of the Valley received more than 100mm of rain.

Paulett and Dulken said fortunately the rain resulted in minimal split and only isolated pockets of disease in some white varieties.

Since mid-February there have been mild days and cool nights, which were ideal ripening conditions for mid-late season varieties.

Fruit quality was good to excellent although heat and rain affected some fruit, particularly early ripening varieties in the earlier sub-regions.

Vineyards without adequate water supply suffered from premature leaf fall leading to sunburn and heat effects, but overall canopies held out considering the conditions.

Yields were slightly below average with May 2014 – Issue 604

Shiraz and Riesling showing solid crops.

Cabernet Sauvignon was below average but produced some excellent fruit later in the vintage period.

Paulett and Dulken said outstanding Riesling, Shiraz and Cabernet Sauvignon were expected in 2014, especially from later ripening vineyards.

“This vintage is slightly below average in terms of production, but will be a very good follow to the excellent 2012 and 2013 vintages, once again reinforcing the reputation of the Clare Valley wine region in terms of consistency and quality,” they said in a combined statement to Grapegrower & Winemaker.

Contact: Clare Regional Winegrape Association P: 61 0417 817 776

Growers

Clare Valley Winemakers Incorporated P: 61 8 8843 0122

McLAREN VALE A wet beginning to the season with an average winter rainfall of 300-350mm did not persist with little rain received after November.

A dry spring ensured the traditional low disease risk in McLaren Vale prevailed yet again.

But the impact of summer was felt in McLaren Vale with two major heatwaves in January testing grapevine tolerance to extreme conditions.

Temperatures in excess of 42C were recorded on five consecutive days with vineyard peak temperatures reaching even higher.

Daily temperatures were 12C or more

May 2014 – Issue 604

above the normal average temperature between 13-17 January.

Fruit shrivel and leaf burn in some areas evidenced the effect of the heat, whilst accompanying high winds which exacerbated conditions.

McLaren Vale viticulturist James Hook said relief and challenge came with the major rain event.

“About 40mm fell in 24 hours, raising concerns of fruit splitting. This fear was alleviated as berries took up water but predominantly didn’t split,” he said.

“The water the vines retained had the effect of delaying harvest from the beginning of February to the beginning of March, allowing flavour to balance with sugar ripeness.

“Mild and warm conditions in March accompanied by cool nights resulted in an orderly vintage, with steady and timely intake of ripened fruit.”

Shiraz, Cabernet Sauvignon and Grenache continued to dominate McLaren Vale production, with interest in Mourvedre growing, whilst a fourfold premium in export per litre price versus the national average reinforced the quality and demand for McLaren Vale wine.

As wineries cleaned up after vintage, feedback suggested some exciting surprises would come out of 2014.

Contact: James Hook P: 61 0400 656 350

ADELAIDE HILLS A warm spring signalled the start of an unusual season for the Adelaide Hills wine region.

www.winebiz.com.au

L CIA RE SPE TU FEA

2014 vintage

The early budburst was followed by periods of unseasonably cold weather with windy conditions and dewy mornings and occasional bursts of hot weather.

According to the Adelaide Hills Wine Region (AHWR) technical committee convenor Richard Hamilton, a small number of vineyards were damaged by frost during the particularly cold period.

“The cool conditions at flowering badly affected fruitset in all varieties except Sauvignon Blanc, with yield significantly down across the region,” he said.

“Rainfall was less than half the long term average and supplementary irrigation helped maintain large canopies compared to crop loads.”

These canopies protected the fruit from severe burning from heatwaves experienced in mid-January with temperatures soaring in the low 40C for four days straight.

To add to the extremes, the majority of vineyards received more than 100mm of rain during two days in midFebruary.

Hamilton said fortunately loose bunches and a low botrytis spore level saw very few instances of botrytis infection.

The southern, lower areas of the Adelaide Hills reported the fruit had excellent flavour development.

The northern regions of the Adelaide Hills commenced harvesting of its final reds during the Easter/Anzac Day week.

Contact: Richard Hamilton P: 61 8 8390 1330 E: hamilton.viticulture@bigpond.com

Grapegrower & Winemaker

11

S FEA PECI TU AL RE

2014 vintage

LANGHORNE CREEK This year the Langhorne Creek wine region experienced a “later than usual” vintage.

At the end of January the first harvesters rattled into life to begin the sparkling base intake and in late April the final loads of red grapes reached the wineries.

According to Langhorne Creek Wine Region executive officer Lian Jaensch it has been a case of weathering the vagaries of Mother Nature this year with resilient growers battling wind, a sporadic frost event, heat and heavy rain to deliver some outstanding fruit to wineries.

“The conditions led to a long flowering period and variable fruitset which, followed by some hot days and then rain in February, left everyone a bit nervous,” Jaensch said.

“However, reminiscent of vintages not seen since the early 2000s, some fantastic slow ripening days have produced one of the most relaxed vintages experienced in Langhorne Creek for many years.”

Early rainfall in the Adelaide Hills welcomed traditional floods through the Langhorne Creek region around midwinter, providing deep soil moisture in the area.

A hot summer was tempered by reliable cooling breezes from Lake Alexandrina which was welcomed to help maintain natural acidity in the fruit.

Cool mornings allowed processing of most of the white grape harvest while retaining good juice quality.

“Langhorne Creek is naturally a lower rainfall area and fortunately the region was spared much of the pain of the February deluge experienced across the state with 30-40mm received,” Jaensch said.

“This also signalled the beginning of a pattern of cooler daytime temperatures which allowed fruit to finish ripening during some relatively moderate temperatures.

“The moisture boost also helped improve fruit balance and crop levels for the district. Though variable, the region expects to achieve an average total vintage tonnage across the district – a relief from previous pessimistic estimates subsequent to the variable flowering period early in the season.”

Bleasdale winemaker Paul Hotker was excited about the “seriously outstanding” Cabernet in the district this year which expressed “low baume and fantastic flavour”.

Jaensch said many in the district were touting this year’s Cabernet as the best they had seen.

“This certainly bodes well for Langhorne Creek in 2014 – a year of very

12 Grapegrower & Winemaker

Caught late in the Sauvignon Blanc harvest at Lansdowne Vineyard in Forreston is the sticky end of a Gregoire harvester shot by Brendan Cameron on a gopro camera.

smart whites and fantastic reds with great flavour, moderate alcohol and loads of drinkability,” he said.

Contact: Langhorne Creek Wine Region P: 61 8 8537 3362 E: info@langhornecreek.com

COONAWARRA Winter was the second wettest in the past 28 years which provided a very welcome recharge to the underground aquifer.

Coonawarra Grape and Wine Incorporated president and Wynns Coonawarra Estate regional vineyard manager Allen Jenkins said spring rainfall was high; almost double the long term average.

Flowering from late November to midDecember was cold, similar to the 2009 and 2012 vintages, and consequently fruitset was impacted.

Cabernet was the variety most affected and had moderate yields as a result.

January and early February were hot, however with good water availability the fruit was well protected by healthy canopies and heat damage was minimal. www.winebiz.com.au

“Cabernet Sauvignon veraison timing in the middle of February was in line with the long-term average, and since then the ripening has been characterised by cool nights and warm days,” Jenkins said.

“Leaf condition has held out well for most of the season, however autumnal yellowing of older leaves was evident in early April.

“White quality is looking very good as fruit was well protected during the early heat.”

Jenkins said Coonawarra had been fortunate to not receive any significant rain during red fruit maturation, with only 30mm falling towards the end of March.

“Overall it has been a perfect, extended, dry and mild ripening season for flavour, colour and tannin development which will deliver a classic Coonawarra vintage.”

At the time of this report (11 April), the Coonawarra wine region was only part way through harvest.

Contact: Allen Jenkins P: 61 8 8736 2205 E: allen.jenkins@wynns.com.au May 2014 – Issue 604

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S FEA PECI TU AL RE

2014 vintage

NEW SOUTH WALES My father Murray was famous for regularly declaring a ‘vintage of the century’ – well this is possibly the best of both this and last century

HUNTER VALLEY This season presented perfect ripening conditions in the Hunter with heavy November rains, followed by sunshine without any 40C-plus days.

Little rain throughout January and February allowed winemakers to harvest the fruit at optimum ripeness, rather than being dictated by the possibility of inclement weather.

According to the Hunter Valley Wine and Tourism Association, all Hunter varieties have been praised as some of the region’s best.

Tyrrell’s managing director Bruce Tyrrell said “my father Murray was famous for regularly declaring a ‘vintage of the century’ – well this is possibly the best of both this and last century”.

“We have already had significant enquiries from serious wine buying investors who are seeing the long term potential of the 2014 Hunter Valley crop.”

De Iuliis Wines winemaker Mike De Iuliis declared 2014 a “gentleman’s vintage”.

“If we needed a day off we were able to take it without the usual fear of rain setting in and affecting the quality of the fruit,” he said.

“I can’t remember a vintage which has

14 Grapegrower & Winemaker

been so relaxing, nor which has provided the most amazing grape quality for us to work with; as a winemaker, I will be lucky to see another vintage like 2014.”

The region’s 2014 Semillons were bottled towards the end of March, whilst the 2014 reds were serving its time maturing in oak barrels until release later in 2015.

Contact: Hunter Valley Wine and Tourism Association P: 61 0417 464 556 E: gus@hvwta.com.au

MUDGEE Mudgee experienced one of the driest growing seasons on record with only 30mm of rain recorded from September through to February.

Robert Stein Winery viticulturist and winemaker Jacob Stein said dry grown sites struggled to get canopy and good crop load and even irrigated sites had just enough water to meet the demand of the warm summer.

Crop yields have been low across most varieties however quality was excellent across most varieties.

“Mudgee has undergone much change in the past three years, moving to near 80 per cent of fruit going into Mudgee labelled wines, so now quality is the major concern for the region’s vignerons,” he said.

“Aromatic white varieties are very good, expressing good varietal character, albeit with lower than normal acid levels.

“Chardonnay was also very good, showing good concentration and flavour.”

He said Shiraz could possibly be the star of 2014 with good colour, excellent fruit concentration and typical Mudgee tannin balance considering the dry, hot year the region experienced.

Italian and Spanish varietals were much bigger wines than normal and Merlot was also good with big, rich fruit and concentrated tannins.

From a winemaking perspective, Stein said balancing pH and TA’s were a challenge with plenty of acid being added to the wine.

“Post-alcoholic fermentation, the wines were clean, very good and we look forward to seeing this vintage through to bottle.”

Contact: Jacob Stein P: 61 2 6373 3991 E: jacob@robertstein.com.au www.winebiz.com.au

COWRA After good winter rain, the 2014 season kicked off with 30mm of rain just before budburst which vineyard owners described as a “perfect beginning”.

But Rosnay Organic Wines’ Sam Statham said the region’s excitement was chilled by two frost events in late October which decimated many vineyards.

Rainfall then dwindled with only two events giving more than 20mm during the growing season, forcing many growers to irrigate almost as much as during the drought.

“Poor rainfall reduced yield due to small berry and bunch size and some growers found they had the smallest crops since the middle of the drought,” Statham said.

Temperatures rose towards the mid40s around Christmas and continued to heat up from mid to late January.

Some growers picked sparkling base and some table whites early (25-28 January) before the late January heatwave with good acidity, but some fruit was still sunburnt.

Contact: Sam Statham P: 61 0428 667 317 E: sam@rosnay.com.au

NEW ENGLAND According to Topper’s Mountain Wines’ Mark Kirkby, it has been a rough and unpredictable vintage in New England but will most likely turn out to be one of the best in the region’s recent history since the mid-’90s.

“Early vintage was generally pretty good across New England but it didn’t take long for some troubles to begin,” he said.

“There were widespread frosts in the region in mid to late October and in some instances they caused significant damage.”

Lynton Rhodes from Kurrajong Downs Vineyard near Tenterfield reported 40 per cent damage with Shiraz and Cabernet the most severely affected.

Andrew Close from Mihi Creek Vineyard, east of Uralla also reported significant damage to early varieties.

“Rain-wise, early vintage to midDecember was okay with some rain falling every two to three weeks with good sunny ripening weather between these falls,” Kirkby said.

From mid-December to mid-February the region was gripped by a serious May 2014 – Issue 604

L CIA RE SPE TU FEA

2014 vintage

Frost damaged vineyard of Shiraz in Riverina, NSW.

drought and scorching temperatures reached the high-30s from early to midJanuary.

This spell of dry, hot weather hastened ripening significantly and led to a 30 per cent fall in yields.

Most of the region’s whites and early reds were picked two to three weeks early in late January and early February, soon after the hot spell.

Fruit quality was generally excellent and the wines now maturing reflect this.

“In late February we began getting consistently overcast weather with some regular showers which got much worse in March,” Kirkby said.

“However by this time, the early vintage meant there wasn’t much fruit left on the vines.

“The quality of the later varieties was good but some baumes were lower than optimum due to small, regular falls of rain.”

May 2014 – Issue 604

Contact: Mark Kirkby P: 61 0411 880 580 E: mark@toppers.com.au

RIVERINA Riverina experienced severe frost in October which caused significant widespread damage to vineyards across the region.

According to Riverina Wine Grapes Marketing Board industry development officer Kristy Bartrop a large number of frosted blocks lost all or most of their bunches and as a result were not harvested.

Chardonnay was in the midst of fruitset at the time of the frost and concerns were raised that bunches wouldn’t evenly ripen as the cold snap retarded growth of the berries.

“Fortunately for a number of producers, bunches did develop and ripen for a reasonable Chardonnay harvest of around 52,000 tonnes less than the 2013 harvest,” Bartrop said. www.winebiz.com.au

“This recovery in tonnages was in part due to the above average yield that was present before the frost event.”

The red variety crush for 2014 was expected to reach approximately 110,000 tonnes which was 26,000 tonnes less than 2013.

The white variety’s total crush was expected to be approximately 9000 tonnes lighter than 2013 at a total of 155,000 tonnes.

Bartrop said throughout the growing season there was limited disease pressure and the quality and flavour was great.

But the viability of the industry continues to be a concern for many with the omnipresent issue of low returns on investment, causing many to contemplate alternatives and exit the industry.

Contact: Kristy Bartrop P: 61 0422 717 573 E: kbartrop@wgmb.net.au Grapegrower & Winemaker

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S FEA PECI TU AL RE

2014 vintage

QUEENSLAND Grapes ready to be harvested at Golden Grove Estate in Queensland’s Granite Belt.

Frosts played havoc ... with some growers experiencing up to 70 per cent loss of crop and others had their crops wiped out in the hailstorms

GRANITE BELT According to Golden Grove Estate owner Sam Costanzo, it had been a difficult season this year with an early budburst, two late frosts, hail storms, successive heatwaves through summer and more birds fluttering about than usual.

While the region was hit with all sorts of issues, vines in the Granite Belt region are used to the hardship and have produced some fine examples of the many varieties grown.

The early budburst and hot conditions through summer meant most varieties were harvested earlier than usual and overall yields were down due to the late frosts and hail storms.

“These frosts played havoc with a small percentage of vineyards with some growers experiencing up to 70 per cent loss of crop and others had their crops wiped out in the hailstorms that crossed the region,” Costanzo said.

“Some growers had a double hit losing up to 80 per cent of their crops.”

He said although it wasn’t one of the easiest seasons, the growers who weren’t badly affected by frosts and hail blows ended up with some of the highest quality crops.

“It sounds ironic that such good quality was achieved even with these forces of nature playing their part,” Costanzo said.

“The remaining fruit after the frosts

16 Grapegrower & Winemaker

and hail gave way to more intense flavours to the remaining crop.”

At the time of this report (14 April) it was too early to give a final assessment of results, but winemakers said this vintage may beat 2012 in terms of quality of the wines produced.

“When you hear the winemaker whistling along through the processing, it is always a good indication of a happy winemaker,” Costanzo said.

Most varieties have performed well, including recently planted varieties such as Fiano, Vermentino, Pinotage, Sangiovese, Graciano and Saparavi.

The market will be looking at the release of this year’s wines within the next 12 months for whites and 24 months for the reds.

New varieties planted within the past 12 months include Petit Manseng and Montepulciano.

Contact: Sam Costanzo P: 61 7 4684 1291 E: sales@goldengroveestate.com.au

SOUTH BURNETT There was only one word to describe the 2014 vintage in the region says South Burnett Wine Industry Association president Jason Kinsella – dry.

The region started 2013 with record floods in January and February, followed www.winebiz.com.au

by the driest year in European settlement, with the South Burnett receiving little or no rain for the entire year.

“Fortunately our groundwater supplies were at maximum capacity from the flooding and this allowed adequate irrigation,” he said.

“The South Burnett has probably taken the crown for the first pick in Australia for 2014 with large areas of Verdelho picked Christmas Eve and the majority of vintage wrapped up by late January.”

Fruit quality was exceptional and the complete absence of rain allowed growers the luxury of picking at the optimal time.

He said Verdelho, Shiraz, Petit Verdot and Merlot were standouts and the wines were looking great.

“Having said this, the greatest excitement this year has been the excellent results achieved with the new plantings of Saperavi,” he said.

Results have exceeded expectations and repaid the district’s faith in the Mediterranean varieties planted in recent years.

“All in all an exceptional vintage in the South Burnett but with all growers conceding perhaps a little rain during the season is not always a bad thing.”

Contact: Jason Kinsella P: 61 0428 684 797 E: wine@moffatdaleridge.com.au May 2014 – Issue 604

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2014 vintage

WESTERN AUSTRALIA MARGARET RIVER The 2014 vintage in Margaret River was built on a sound foundation with excellent rainfall recorded throughout 2013, providing more than 1000 millilitres across the region.

This provided a solid platform of subsoil moisture before almost completely stopping from December through to March.

Wit h idea l diu r nal weat her conditions coupled with a constant breeze, there was no disease pressure according to Margaret River Wine Association chief executive officer Nick Power.

He said the region didn’t have a huge amount of Marri blossom which was still flowering into autumn so minimal bird damage was recorded.

“Exceptional fruit has been grown, showing very intense varietal flavours,” he said.

“The aromatic varieties of Sauvignon Blanc and Semillon are typified by crisp acidity on the palate with fresh lemon and lime and citrus blossom

extending to stone fruit characters on the nose.

“Chardonnay also has a superb line of natural acidity balanced with soft and fine phenolics with a flavour profile ranging from citrus and nectarine to summer peach.”

Some early ripening red wine varieties were harvested before March from the northern and central areas of the region.

These displayed fruit flavours of bright red and purple with great freshness, ripeness and vibrancy.

With the autumn season well entrenched, mild conditions prevailed during the day and cool, chilled night time temperatures were also recorded.

This was perfect for the region’s Cabernet Sauvignon, enabling full physiological development, especially in concentrating its flavour spectrum and softening tannin levels naturally.

Drier than normal conditions resulted in lower yields in some varieties, particularly the reds, but the flavours are awesome

Contact: Nick Power P: 61 8 9757 9330 E: ceo@margaretriverwine.info

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17

S FEA PECI TU AL RE

2014 vintage

MOUNT BARKER After near perfect growing conditions, full-flavoured wines were expected from Mount Barker’s 2014 vintage.

According to the Mount Barker Wine Producers Association, growing conditions were ideal with mild temperatures, cool nights and low rain fall recorded.

As of 8 April some vineyard workers had finished picking while others were in their final weeks.

Mount Barker Wine Producers Association president and Galafrey Wines chief executive officer Kim Tyrer said yields appeared to be mixed across the region.

“Some producers experienced lower yields and others showed yields up between 5 to 10 per cent,” he said.

“Galafrey is a dry grown vineyard, so the drier than normal conditions resulted in lower yields in some varieties, particularly the reds, but the flavours are awesome.”

West Cape Howe Wines winemaker Gavin Berry said it had been a great season for the company with rainfall in September coming at a critical time.

“The rain in September and October set us up for a good season and helped our vines establish a good canopy,” he added.

“The analysis looks like we have great fruit flavours coming through, there has been no disease pressure and the fruit has been allowed to ripen in a consistent manner.

“We finished picking our reds in early April, but all in all I don’t think we could have asked for a better season.”

Contact: Kim Tyrer P: 61 0481 112 559 E: kim@galafreywines.com.au

PEMBERTON The Pemberton wine region experienced a good growing season with favourable conditions, near perfect weather during flowering and low disease pressure.

Salitage Wines winemaker Patrick Coutts said the region experienced heavy Marri blossom which meant bird pressure was relatively low.

As the season progressed, bird pressure increased and those with late varieties saw slight damage.

Vintage began a week early for most vineyards and a range of wineries looked to lower sugar levels at harvest.

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S FEA PECI TU AL RE

2014 vintage

“There were good flavours early in the ripening cycle combined with some climate factors,” Coutts said.

“February and March were cooler and drier than normal with few days over 30C which was a positive for stretching the picking window and acid retention.”

According to Coutts, yields were at a normal level but when compared to the past three or four seasons, they were higher than what has been previously harvested.

He said the consensus was that the whites and Pinot Noirs looked the best and at the time of this report (7 April), the later varieties were yet to be picked but were in good condition.

Contact: Patrick Coutts E: patrick@salitage.com.au

PEEL Vintage 2014 started early in Peel, with a number of vineyards getting underway in the third week of January during a very hot summer.

According to Peel Wine Association president Bernie Worthington yields on whites were average and despite heat causing some sunburn, quality was excellent overall.

He said red wine production was reduced with some coastal vineyards experiencing losses in an extended heatwave in January and the region was dry with no rain recorded from November through to March.

“Overall the fruit quality was outstanding with early indications from the wineries of a fantastic vintage,” Worthington said.

“For a number of years Peel growers have been introducing some alternative and emerging varieties often with excellent results and we are looking forward to seeing these flourish in years to come.”

Contact: Bernie Worthington P: 61 0427 944 503

GEOGRAPHE According to AHA Viticulture director Jim Campbell-Clause who spoke on behalf of the Geographe Wine Association, seasonal weather conditions were

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conducive to maintain a consistent yield and high quality fruit.

Early winter was drier than usual but by late July to early spring, conditions were wet which set up good soil moisture.

“Spring conditions were also good with cool, wet conditions ending in midOctober, however mean, minimum and maximum temperatures were higher than long term averages throughout spring,” he said.

“We did experience some spring storms prior to flowering but minimal damage was reported throughout the region.”

Summer was extremely dry with maximum temperatures higher than average.

Disease pressure was low except for powdery mildew, which was potentially due to difficult spraying conditions earlier in the season.

“Snail pressure was also very high in spring and early summer but most other pests were not of significance.”

The region saw average to aboveaverage crops in white varieties due to good soil moisture conditions early in the season followed by even growing conditions.

Fruitset was good in Chardonnay which resulted in perfect bunch size and acidity.

“Much of the white crop was harvested at lower baumes than usual as the right flavour had developed early,” CampbellClause said.

“Red also performed well with Shiraz, Cabernet and Merlot producing average crop sizes however bunch numbers were down in some areas, particularly with Shiraz.

“Much of the red crop was harvested earlier than normal but in some sites, winemakers elected to leave the fruit to further ripen and given the cooler conditions in late summer and early autumn, this slow ripening allowed fruit freshness to be maintained and maximum flavour to develop.”

At the time of this report (7 April) some reds were still yet to be harvested.

Earlier in the season vine vigour was strong but warm, and dry and windy conditions helped keep it under control.

In some wet soil sites, canopy

development was slow and resultant canopies were smaller than normal.

Water management was important late in the season due to a very long, dry and warm period and in some vineyards, fruit thinning was required to maximise flavor intensity and development.

Campbell-Clause said this season’s weather conditions throughout the ripening period resulted in ideal conditions for yield and quality.

Contact: Jim Campbell-Clause E: jim@ahaviticulture.com.au

SWAN VALLEY According to Swan Valley and Regional Winemakers Association president Duncan Harris, vintage started in the second week of January and concluded by the first quarter of April with tonnage sitting at 5000.

Ideal weather conditions delivered above average, even-ripening yields due to belated rain in September.

Some growers reported a 10 to 15 per cent increase on 2013, while others achieved targets with bunch thinning.

“We are pleased that Swan Valley wine connoisseurs are going to enjoy the benevolent conditions this vintage, with grapes of intense flavour,” Harris said.

Hot days in December and January meant fruit was of a high standard with lower than normal pH.

By March both red and white varieties were off the vines with the remainder being reserved for the Swan Valley’s regional specialty of fortified wines.

Good soil moisture levels from above average spring rains and no rainfall during summer meant disease was nonexistent.

Shiraz, Cabernet, Malbec and Petit Verdot showed deep colour and flavour intensity with fine ripe tannins.

Harris said winegrape growers were very happy and they were pleased with the high quality of fruit while grape prices were similar to the previous vintage.

Contact: Duncan Harris P: 61 0430 622 130 E: info@swanvalleywinemakers.com.au

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20 Grapegrower & Winemaker

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May 2014 – Issue 604

L CIA RE SPE TU FEA

2014 vintage

VICTORIA GRAMPIANS The defining features of the season in the Grampians included a cold snap during flowering and mild, benign weather conditions although very dry, according to Mount Langi Ghiran general manager and viticulturist Damien Sheehan.

The heatwaves came before veraison but were without harsh northerly winds.

“Most growers were on the front foot and protected their fruit quite well so minimal damage was reported,” he said.

Harvest conditions were mild to warm and the autumn break came early and freshened vineyards to complete the harvest.

Yield results were against expectations and were variable and below average due to the cold and wet period during flowering.

Sheehan said winemakers were extremely happy with the region’s signature varieties including Riesling and Shiraz.

“The acids held up and the timing of veraison after the heatwaves worked in our favour,” he added.

“The Shiraz was very aromatic with incredible depth of colour and the yields were much better than Riesling but were still below expectation.”

The harvest timing was later than 2013 and at the time of this report (14 April), Sheehan said he was still busy picking.

Contact: Damien Sheehan P: 61 3 5354 3207 E: dsheehan@langi.com.au

MORNINGTON PENINSULA According to Mornington Peninsula Vignerons executive officer Cheryl Lee, good winter and early spring rainfall recharged soil moisture and filled dams at the beginning of the growing season, making it difficult to get tractors into the fields.

But exceptionally cold and windy conditions in late October and early November through flowering resulted in poor fruitset in Chardonnay and Pinot Noir.

The Shiraz was very aromatic with incredible depth of colour and the yields were much better than Riesling but were still below expectation

New features for 2014

YARRA VALLEY Abundant winter and spring rain resulted in vines that started the season without stress and consequently led to an even bud burst in the Yarra Valley.

Cool spring conditions resulted in lower-than-average yields as flowering was inhibited by cool, wet conditions.

The Wine Yarra Valley Technical Sub Committee said the warmth returned in January and harvest dates were on par with a normal year.

After a warm January, the region experienced near perfect conditions for the latter part of ripening.

Moderate days and cool nights resulted in fruit which achieved optimum ripeness and flavours at lower sugar levels.

Early varieties such as Pinot Noir and Chardonnay experienced reduced yields but were balanced with great concentration and flavour.

Shiraz and Cabernet Sauvignon have also benefited from a warm, dry finish to the season.

“All exhibit the hallmark combination of finesse and elegance that is the Yarra Valley,” the committee said in a statement to Grapegrower & Winemaker.

Contact: Wine Yarra Valley P: 61 3 9730 2800 E: info@wineyarravalley.com.au May 2014 – Issue 604

Schedule available online from 5 May 2014 Additional classes Submit entries: • • •

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Entries close 6 June 2014 Email: cowrawineshow@bigpond.com Post:

PO Box 109, Cowra NSW 2794 www.cowrashow.com

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Grapegrower & Winemaker

21

S FEA PECI TU AL RE

2014 vintage

“Weather conditions through summer were warm and dry with a heat spike in late January causing minor damage through pockets of sunburn but mild weather in March resulted in steady ripening,” Lee said.

“This allowed for a nicely spaced harvest, assisted by the autumnal Peninsula weather.”

The early wet weather gave cause for worry about disease which never

eventuated, as from early summer the weather remained relatively dry and warm with only few hot days.

Producers reported yields down by 50 per cent or more in some cases which was the biggest downfall for Mornington Peninsula’s 2014 vintage, but according to Lee the upside was the quality of the fruit.

“Chardonnays showed good acid and intense flavour at lower sugar and alcohol

levels,” she said.

“The high proportion of small berries in the Pinots has resulted in the wine showing great promise with intense colours and vibrant flavours.”

Lee said the quality of Shiraz looked excellent and some producers believed the 2014 Pinots will equal the quality of 2012 and may evolve to be even better.

Contact: Cheryl Lee P: 61 3 5989 2377 E: admin@mpva.com.au

HEATHCOTE According to Heathcote Winegrowers Association president Phil Meehan, the region experienced severe frost during spring but those affected still came out on top, producing yet another high quality vintage.

Some yields were below expectations due to very warm climatic conditions which also made bunches considerably smaller.

“It was also a year of medium to high baume and low acid but while climate change is an ongoing issue, most vineyards in the region have strategies in place to tackle it,” Meehan said.

Most vineyards were affected by the heat in January but where water was available to the vineyard, there was minimal crop loss.

Flavour and quality of fruit was good however Meehan said birds were a problem, more so than previous years.

“They were very aggressive in the area but the smaller vineyards that were birdnetted minimised the damage.”

Contact: Phil Meehan P: 61 0407 058 432 E: meehanvineyard@bigpond.com

RUTHERGLEN

Hand-crushing grapes at Merindoc Café and Cellar Door in Heathcote, Victoria. Photo: David Hannah.

22 Grapegrower & Winemaker

www.winebiz.com.au

Vintage in Rutherglen got away to an early start with many picking in the first week of February, attributable to the heat in January and low crop loads as a result of frost in mid-October.

Cofield senior winemaker and proprietor Damien Cofield said picking continued fairly constantly for the rest of vintage, barring small rain events in midFebruary to late March which allowed picking to be spaced out.

“Quality of the table wines is very high – especially the reds – and the fortified harvest has also been strong with sugar levels reaching up to 20 baume for Rutherglen Muscat.

Contact: Damien Cofield E: damien@cofieldwines.com.au May 2014 – Issue 604

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TASMANIA Indications are that yield is down by around 30 per cent on average, which is unfortunate given indicative quality is looking very good Wine Tasmania industry development and extension officer David Sanderson said the 2014 vintage was expected to result in strong quality with reduced yields following last year’s record high.

“The vintage started well, with excellent soil moisture and even bud burst but some areas suffered frost damage in spring,” he said.

“Overall weather was conducive to vigorous growth, with rainfall exceeding averages and warm days.

“This growth has been well managed by growers to reduce disease pressure in the canopy and allow light into the fruit zone for some varieties.”

Fruitfulness was considered average to above average, with fruitset slightly patchy, trending in most areas to lower than expected.

Weather has generally been good with mild to warm days, little rain and cool nights.

Vintage started up to two weeks later than normal and the

ripening rate appeared to be variable but lagging behind a “rule of thumb rate” of one degree baume per week, which Sanderson said was counter-intuitive considering healthy canopies, light crops and good weather.

“Indications are that yield is down by around 30 per cent on average, which is unfortunate given indicative quality is looking very good,” Sanderson said.

“Very little disease of economic importance has also been noted. The seasonal outlook for a warmer than average autumn with an even chance of average rainfall bodes well for the remainder of vintage.”

COAL RIVER VALLEY The Coal River Valley had excellent winter and spring rainfall according to Pooley Wines’ winemaker Anna Pooley.

Flowering was somewhat hampered by wind in parts of the region resulting in patchy fruitset and lower yields but with cool nights and sunny, mild days, quality looked promising for Pooley Wines.

At the time of this report (4 April) Pinot Noir was less than two weeks away from picking.

“It’s all looking good so far and it should be an ‘easier’ vintage for us this year with the winery all set up and ready to go, plus we now know how much is too much fruit to be processed in a day,” she said.

Contact: David Sanderson P: 61 3 6223 3770 E: mail@winetasmania.net.au Anna Pooley P: 61 3 6260 2895 E: anna@pooleywines.com.au

Springvale Wines in Cranbrook, Tasmania experiencing a rather chilly harvest.

May 2014 – Issue 604

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Grapegrower & Winemaker

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S FEA PECI TU AL RE

2014 vintage

Kiwis make wine even when the sun don’t shine Wine writer Max Marriott runs the ruler over the North and South Islands of New Zealand and finds weather may have reduced yields, increased disease and caused chaos during picking but the end result is expected to be spectacular for many wineries.

24 Grapegrower & Winemaker

THE 2014 growing season across New Zealand could be generalised by an early budbreak, warm spring, a cool and dry summer, then varied conditions throughout autumn.

And it’s these varying conditions in autumn, across the country’s vast longitude, that have contributed to the unusually diverse vintage reports coming from each of the wine regions.

Much of the country experienced heightened powdery mildew pressure due to overcast, mild conditions in December/January, exacerbated by the rapid, vigorous growth of spring. “It was probably the worst conditions for powdery that anyone has ever seen”, said Sean Spratt, of Destiny Bay on Waiheke Island.

Those who were vigilant with their spray programs, ensuring an open canopy, escaped unscathed, but it wasn’t necessarily as easy as that.

Warren Gibson of Trinity Hill in Hawkes Bay also remarked on the challenges of the growing season: “Chardonnay was worst affected with some vineyards not being harvested due to heavy infection”.

This sentiment was echoed by James Millton of Millton Vineyard in Gisborne.

“Powdery mildew was a burden this year here and generally across New Zealand and Australia,” Millton said.

“Interestingly enough it would appear that the best solutions for us were coming from organically derived inputs,” he said.

“Mildew affected our Chardonnay, especially in the weaker old plants now nearing 25 years of age.”

Flowering conditions were largely excellent and as a result, bunches were generally above average in size, tight, with overall crop levels above average.

In mid-March, Tropical Cyclone Lusi descended upon New Zealand from the north, where it was downgraded to a rain depression, with many anticipating heavy downpours.

Fortunately, the high winds and rain were only momentary, though it seems that Nelson may have borne the brunt of the impact, with over 75mm of rain in 24 hours.

Andrew Greenhough of Greenhough Wines in Nelson said February was hot and very dry with only 30mm of rainfall; perfect for ripening larger crops.

“This continued until mid-March when Cyclone Luci delivered 75+mm in 24 hours,” Greenhough said.

“Not desirable, but there was little damage done. Some splitting in the Sauv Blanc but given that no rain fell again until 9 April, this did not develop adversely.” www.winebiz.com.au

2014 is an extremely strong vintage, particularly for red wine and with Syrah being the absolute highlight The much lauded 2013 vintage was always going to be a tough act to follow, though many of the North Island winegrowers were dismissive of the star status attributed to the vintage and feel that 2014 is just as worthy, if not more so.

“Overall the GDD in 2014 was nearly identical to 2013 across the entire season, however we noted January and March were slightly cooler (though March had higher sunshine hours),” said Sean Spratt of Destiny Bay about the Waiheke Island weather.

MORE ELEGANT Chloe Parkinson, of Cable Bay, also on Waiheke, added: “This year there wasn’t quite the same heat accumulation as there was in Jan/Feb 2013, resulting in reds that are much more elegant in style”.

“The wines are tighter and more focused. Everything is looking pretty awesome – another great vintage,” she said.

In Hawke's Bay, Warren Gibson of Trinity Hill/Bilancia is very positive about 2014.

“Vintage 2013 has been talked up by many in very glowing terms. There is no need to refute that, although “Vintage of the Century” claims are somewhat absurd and more a knee-jerk reaction from following two more challenging vintages,” Gibson said.

“With our personal situation, 2014 is stronger than 2013 for red wine: 2013 was extremely dry,” he said.

“The main ripening period for 2014 was also dry but had the positive effects of small rain incidences at appropriate times.

May 2014 – Issue 604

L CIA RE SPE TU FEA

2014 vintage

Many hands: Lightning fingers and eagle eyes scan the crop on a sorting table at Destiny Bay. Less heat this season has meant more elegant reds say some wineries.

“The beginning of the season was also frost-free and mild with good soil moisture. Good flowering meant excellent bunch weights and number resulting in vineyards delivering moderate to good volumes of excellent fruit.

“In summary, 2014 is an extremely strong vintage, particularly for red wine and with Syrah being the absolute highlight.”

Moving to the South Island, conditions were a little different, with the outer extremities in Nelson and Central Otago faring the best.

“It has been a very good vintage here in Nelson,” a weary Andrew Greenhough confirmed.

“A warm spring got everything off to a flying start, then a stunning Indian summer to finish,” he said.

“We began harvesting on 21 March and we are now through; the earliest Nelson vintage I can remember in 24 years.

“Early indications are of a moderately large (but in Nelson, not excessive) vintage of excellent quality.

“One where the bigger yields were matched with the right season to achieve physiological ripeness in the fruit.”

May 2014 – Issue 604

The same could be said of Central Otago. It seemed at one point that the seasons were about-face – summer in spring and spring in summer – but they were also excellent with typical diurnal variation.

Harvest began early and with pristine bunches void of any disease, the fruit came off at a fast and furious rate. Most in the Cromwell basin were finished by the second week of April as cold, windy conditions began to set in.

LATE HARVEST Very little fruit came off in the Gibbston Valley before Easter and it remains to be seen how it fares, though given the phenolic maturity of the fruit already, the outlook is bright.

Marlborough started out dry but once rain set in it refused to let up according to James Macdonald of Hunters Wines.

“It has been a pretty crazy vintage up here,” McDonald added.

“Raining steadily for the last week or so with no sign of letting up. People carrying big crops have been caught out badly,” he said.

“Harvesters can’t even get onto some blocks to pick – that kind of thing – www.winebiz.com.au

but thankfully we got everything in well before the rain. The joys of being (relatively) small I guess!”

Anna Flowerday, of Te Whare Ra (a small winery that picked early) said she thinks “a trademark of the 2014 vintage has been really great concentration and flavour development with ripe acidity at slightly lower brix levels.”

Last but not least, it seems that Waipara may have suffered the most.

“Things have been a real challenge up this way”, said Dom Maxwell of Greystone Wines. “An early start to the season and a good flowering meant we were well setup for harvest.

“Some rain over cell division increased potential size of berries and when the rain came as harvest was getting underway the berries started to swell,” he said.

“The wet conditions have continued with some consistency for most of the last two weeks.

“It has meant extremely selective picking and often in small lots along with changes of fruit handling in the cellar.”

Contact: Max Marriott P: 64 277 139 633 E: max@maxmarriott.com Grapegrower & Winemaker

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How Louisa Rose to such great heights

History will record those who produced some of the world’s great vintages. And sadly, for some, will also enshrine that select few who bottled some of the world’s great failures. But Louisa Rose has secured her place in that rarest of all categories in the industry’s annals because she actually saved a great wine from extinction.

Grapegrower & Winemaker editor Andrew Mole sat down with her to try and get the real story of what it takes to become one of Australia’s premier winemakers – and wine industry leaders.

L

ouisa Rose is so damn smart if it weren’t for her disarming personality you might be too intimidated to even sit next to her for fear she would ask a profound question – which you could only answer with a panicked expression.

Before fleeing into the distance.

And yet she seems to live her life in a permanent state of denial.

The Hill-Smith Family Vineyards head of winemaking has just been elected chair of the Australian Wine Research Institute.

That might put her at the pinnacle of the world’s most cuttingedge conclave of brainiacs and research wizards but she still tries to brush it all off.

Repeatedly claiming she is just a team player and every success with which she has been associated has been the result of that team’s work.

It wasn’t until she was threatened with a smack in the head that Rose finally conceded she might have had more of a hand than most in the rescue and then renaissance of Viognier.

When she first had her interest piqued, Viognier plantings were as scarce as the proverbial hen’s teeth. Maybe just 11ha in the world. Which could actually be an overstatement.

That’s not endangered, that’s one season from extinction.

Yet like the more popular Chardonnay, Viognier has the potential to produce full-bodied white wines but with the added attraction of more natural aromatics.

So Rose saw its long-term value and today Viognier’s revival sees it growing in major wine areas around the world.

The next rabbit she is planning to pull out of her domestic habit is Verdejo; a mostly Spanish variety she believes will flourish in Australia’s Mediterranean climate of hot summers.

Happier to talk about a wine than herself, Rose describes Verdejo as a “healthy, fresh vine which thrives with low water and hot weather”.

“Like Viognier it is a white, not dissimilar to Sauvignon Blanc but with much more intensity,” she says. “We need to keep up the search for opportunities such as these; we would be stupid if we did not consider options for the future if climate change is to be a reality. So new varieties with exciting new flavours which will cope better in Australia, particularly for our warm, inland areas, are essential.”

Truth be known, as far as Rose goes, wine has already been a winner for the past 21 years, give or take a month.

Because this significant intellect could just as easily have been, in fact almost was, lost to the esoterics of physics.

Her first degree was pure science and she concedes if she hadn’t had a taste for wine to start with she would probably now be hunched over an electron microscope delving the depths of DNA, tucked away in a research lab or university somewhere.

As a closet wine drinker not sharing her phenomenal capacity for the industry with the wider public.

Fortunately she came from an agricultural background (and still runs a small beef cattle herd), she loves wine and it lets her

26 Grapegrower & Winemaker

indulge another of her loves – travelling the world’s most famous cities and eating in their finest restaurants.

Through it all though Rose still retains a delightful sense of the mischievous.

Such as admitting when Nobel Laureate Brian Schmidt turned up for his first AWRI board meeting she had to “resist the temptation to sneak over and just touch him”.

While her Nobel might still be in the future, her track record is already almost without parallel.

She has been chief winemaker at Yalumba and HillSmith Family Vineyards since 2006. Was named Barossa Winemaker of the Year in 1999, International Woman in Wine by the International Wine and Spirit Competition in 2004 and Winemaker of the Year by Gourmet Traveller in 2008.

Rose is an experienced wine show judge, and has chaired both Perth and Hobart wine shows. She is also co-chair of the SA Wine Industry Council and a member of the SA Agribusiness council. She holds a Bachelor of Science (Physics) and a Bachelor of Applied Science in Oenology (and as you would expect was dux).

During her time at Yalumba she has been a supportive industry partner for a number of AWRI research projects, particularly in the area of non-conventional yeast.

If the yeast is non-conventional Rose herself could hardly be called run of the mill.

As AWRI chair she says it is her goal to ensure it keeps on keeping on with what it does best – operating at the forefront of the global industry.

And while wine brands might battle for success on the retail shelves or in cyber shops, Rose is committed to sharing as much information as possible right along the production chain.

“It’s all about all of us making wine more profitably,” Rose says.

www.winebiz.com.au

May 2014 – Issue 604

Rise and rise of Rose: Newlyelected AWRI chair and HillSmith Family Vineyards head of winemaking Louisa Rose tossed in a promising career in physics to become one of Australia’s premier wine - and policy - makers.

“Other countries don’t just secretly envy what we have been able to achieve with groups such as AWRI they are openly jealous. We spend so much less than markets such as the US on R&D and yet produce so much valuable material,” she says.

“Our challenge is to keep the balance between research and development and the demands of the industry for long-term prosperity.

“To do that we need to be open and transparent but also to be brave and look to discover at what we haven’t thought of (yet).

“Often in research you don’t get what you think you were going to achieve but if you worry about failures you are not going to get anywhere.

“When something doesn’t go the way you thought it would, you take what you have learnt and get on with the next project.”

The same applies for the team at Yalumba where Rose more than practises what she preaches, giving her team of winemakers the freedom and confidence to have a genuine crack.

And endlessly patrols the vineyards alongside the viticulturists to make sure they have the best possible raw material with which to work.

May 2014 – Issue 604

Often in research you don’t get what you think you were going to achieve but if you worry about failures you are not going to get anywhere Vines and wines aside, when you stop and think about it there is something delightfully, almost evocatively, Elizabethan about a name such as Louisa Rose.

So it then comes as no surprise when she mentions in passing her passion for tapestry, that most old worldly of arts.

The only problem is her current project, a William Morris design, has been 10 years in the making.

“I have actually finished all the fine, specialist work I just haven’t found the time to fill in the backgrounds,” this thoroughly modern Rose says.

And then she laughs when asked if like those swashbuckling pioneers of the olden days she has been destined to achieve. www.winebiz.com.au

“It’s not destiny, you create your own future,” Rose insists. “For me this is not a job, it is a consuming passion.”

A passion which might not take over her every waking moment but, she admits with a wry smile, it does consume most of her dreams.

“We need the Australian wine industry to be successful, not just the Hill-Smiths or Yalumba.

“There are so many of us who compete so successfully and there is something special about us all.”

Contact: Louisa Rose P: 61 8 8561 3261 E: lrose@yalumba.com Grapegrower & Winemaker

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Regional Round-up: New South Wales This month Stephanie Timotheou looks at the latest happenings in NSW – from reports of good harvests around Orange to Griffith getting a starring role in national TV show Alive and Cooking.

Cumulus Estate Wines set for bumper harvest despite setbacks DESPITE frost in October, heat in December and a 3.3 magnitude earthquake in January, Cumulus Estate Wines in Molong has found that flavour in its fruit has developed at low sugar levels which would result in perfect balance between aroma, weight and flavour for its 2014 vintage.

Viticulturist Marty Gransden said this year’s vintage began earlier than usual due to a combination of low crop levels coupled with warm and dry weather conditions.

“Chardonnay for the sparkling base was the first block harvested, followed

by Pinot Grigio for still table wine both with high natural acidity levels which is what we wanted with these styles of wines,” Gransden said.

“We are very lucky as our vineyard position has meant it received far less rain compared with other areas.

Hard work pays off: Cumulus Estate winemaker Debbie Lauritz with her prized possessions.

"Because we are that bit lower, the majority of our white fruit was ripe and picked before the rain hit.”

Winemaker Debbie Lauritz spent hours between the vineyard and winer y; work ing wit h Gra nsden

to ensure the grapes were picked at optimum levels.

“Working closely together, Marty and I agreed to an early pick of Sauvignon Blanc to get a grassy component for the final blend,” Lauritz said.

“We then had to wait for a few rainfall events to pass and the flavours to build in the fruit before we picked the remaining Sauvignon Blanc blocks.”

With the threat of rainfall, Lauritz and Gransden finally made the decision to pick Semillon earlier than they had in previous years.

Lauritz said while 2014 was one of their earliest harvests it was hard to compare it to other vintages as the conditions were much different this season.

Contact: Pamela Harrison P: 61 406 672 149 E: pharrison@cumuluswines.com.au

Griffith produce and wine to be featured on national TV NATIONAL TV show Alive and Cooking filmed an episode in the Griffith wine region to showcase the vast array of wine, food and other gourmet delights and experiences the region has to offer.

Along the way the show’s host and crew visited Calabria Family Wines to learn about its history – and what it has to drink.

Calabria Family Wines marketing manager Elizabeth Calabria encouraged other local producers to get involved in the opportunity to promote NSW in

general and the Griffith wine region in particular.

“We really wanted to showcase our great wines and the array of local produce that can be enjoyed with them,” Calabria said.

“We have so many great experiences to offer visitors, one of them being the food and wine which is available yearround.

“By hosting Alive and Cooking, we hoped to show people from around Australia they can come to Griffith at

any time of the year to relax, unwind and enjoy a gourmet food and wine experience.”

She said it was great exposure for the region and was looking forward to seeing a celebrity chef using locally-grown items to create food dishes on television when the episode airs mid-year.

Contact: Elizabeth Calabria P: 61 2 6969 0800 E: ecalabria@calabriawines.com.au

Orange wine debate kicks up an online stink about naming rights THE use of the term ‘Orange wine’ to describe white wines made with extended skin contact has drawn fury among wine producers from the Orange wine region.

Printhie Wines winemaker Drew Tuckwell sparked an online debate with comments the term ‘Orange wine’ should have been reversed for the Australian wine region.

He turned to Twitter and said the Orange wine industry was trying to influence wine promoters, media and hospitality to adopt the term ‘amber’ for

28 Grapegrower & Winemaker

white wines with extended skin contact to ensure there was no confusion among consumers.

“There is no region in the wine world called ‘amber’ but there is one called Orange and we would really like to limit consumer confusion,” Tuckwell said.

“After all we no longer make Champagne, Chablis or Claret in Australia and Orange wine, protected by GI laws in Australia, can only come from the Orange region.”

Tuckwell’s view was met with little www.winebiz.com.au

sympathy from wine experts with Wine Front’s Gary Walsh labelling it a “storm in a teacup”.

Walsh fired back saying “it makes you look backwards rather than progressive” to which Tuckwell replied, “if you had your money invested in the Orange region it would be no storm in a teacup to you – are the Europeans backward?”

Contact: Printhie Wines P: 61 2 6366 8422 E: winery@printhiewines.com.au May 2014 – Issue 604

Angullong Wines’ 2012 Fossil Hill wine range released despite ‘difficult vintage’ ACCORDING to Angullong Wines’ general manager Ben Crossing, the 2012 vintage in Orange was difficult – but the latest range, labelled Fossil Hill, managed to come out on top.

“Vineyard management was crucial during 2012. We had modest yields however there was good ripeness and flavour profiles,” he said.

The 2012 Angullong Fossil Hill Shiraz Viognier and the 2012 Angullong Fossil Hill Tempranillo were released ahead of Orange F.O.O.D Week in April and were presented at a number of events throughout the festival.

These included the F.O.O.D

Week Night Markets, the Old Errowanbang Woolshed Black Tie Dinner and the Farm Gate Tours.

Crossing said the 2012 Shiraz Viognier was co-fermented with the juice being pumped over the skins to build colour and flavour profile.

The wine was then matured in French oak barriques for 12 months before bottling.

“We were looking for varietal blackberry and dark plum flavours with the added brightness and lift achieved from the inclusion of a small percentage of Viognier

Angullong Wines’ 2012 Fossil Hill Shiraz Viognier

during fermentation,” he said.

The 2012 Fossil Hill Tempranillo was the fourth vintage of this variety from Angullong.

“While the variety is still relatively new to Australia with only 385ha planted, we are having a lot of success,” Crossing said.

“The higher elevations of Orange are producing fruit with elegance and good natural acidity and we are very excited about our wine from the 2012 vintage.”

Contact: Ben Crossing P: 61 0428 586 802 E: ben@angullong.com.au

Angullong Wines’ 2012 Fossil Hill Tempranillo

GWRDC hosts vineyard care workshops in NSW wine regions GRAPEGROWERS from Griffith, Murrumbateman and Orange learnt how to prepare their vineyards for a good start to the 2015 season.

And at the same time were givcen advice on how to protect them over the long term during a series of workshops hosted by the Grape and Wine Research and Development Corporation (GWRDC) in April and throughout May. Participants heard about the latest research and also got useful tips about post-harvest management of vines, including:

May 2014 – Issue 604

• How to manage the impact of extreme weather on vine condition.

• Successful strategies for vineyard irrigation and nutrient application.

• Best-practice vineyard management in preparation for next season.

Industry experts Dr Michael McCarthy, head of viticulture at the South Australian Research and Development Institute (SARDI), and Dr Jason Smith, viticulture research scientist at the National Wine and Grape Industry Centre, had distilled the essence of the research to allow for better practice in the post-harvest

www.winebiz.com.au

management of vineyards.

The workshops also included a valuable presentation by Plant Health Australia and Wine Grape Growers’ Australia which gave participants specific information on what to do if they notice an unusual pest or disease in their vineyards.

Contact: Grape and Wine Research Development Corporation P: 61 8 8273 0500 E: gwrdc@gwrdc.com.au

and

Grapegrower & Winemaker

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news

The International Cool Climate Wine Show is expected to attract over 650 entries from national & international cool climate regions. We have 3 events that as winegrowers & wine makers, you may be interested in attending : Public Tasting - Tuesday 27 May 6pm - 8pm $20 p/h incl. free tasting glass, finger food, tea & coffee Awards Dinner - Friday 30 May 7pm $120 p/h, sparkling wine & finger food, local gourmet tasting plate & 3 course dinner incl wine and soft drink, tea & coffee Masterclass - Monday 2nd June 10am - 12 noon. (By invitation).

Open to sommeliers and wine buyers. Lead by Meg Brodtmann MW, discussing a selection of Gold medal winners & her personal choices.

BOOK NOW OR FIND OUT MORE web - www.coolclimatewineshow.org.au email - iccws@redhillshow.com.au phone - 03 59832400

Tasmania’s king of contract winemaking When it comes to contract winemaking in Tasmania, Winemaking Tasmania is the go-to business and it has defied the national trend by being profitable from day one and it just keeps getting bigger. Unfortunately. the man behind it also keeps getting older.

IN the Australian wine industry Winemaking Tasmania is a standout performer.

It opened in 2002 as a Hobart-based contract winemaker, went straight into profit and has kept right on making money.

Managing director Julian Alcorso says the business plan

30 Grapegrower & Winemaker

www.winebiz.com.au

May 2014 – Issue 604

called for a target of 200 tonnes by Year Five but they had passed that mark by the end of their second year.

Catering for up to 50 wineries depending on season and demand production in the business has now reached 1500 tonnes.

Alcorso says the company is the most technologically advanced in Australia.

“We don’t make any wine ourselves, so if people see new barrels coming in, or equipment, they know it is for their wine and with our four winemakers working with them they know they will get the product they want,” he says.

After 12 years at the helm Alcorso – who built up Tamar Ridge for Josef Chromy before getting into Winemaking Tasmania – has decided he is getting just a little old for the next stage of the enterprise.

“This is a strong business, it is not so much looking for someone to come in and change things, we just want a younger, fresher vision to come in and add to what we are doing,” he says.

“This is a profitable model which has been well managed from the first day and even though it has paid good dividends we have also reinvested 50 per cent of profit back into the business every year.”

Alcorso also points to the company’s growing success in premium-cider production as another opportunity for significant expansion.

He says the burgeoning cider market in Australia is expanding at more than 20 per cent a year.

“As it becomes more sophisticated demand is growing for premium Tasmanian ciders made from locally-grown apples, pears and cherries,” he says.

“Unlike competitive ciders, they do not contain artificial ingredients or juice concentrates.

“Winemaking Tasmania is working with its clients on market development programs that have the potential to support a substantial increase in production.

“These include trial export shipments to the US, China and Japan as well as negotiations with a national retailer to stock Tasmanian cider in supermarkets across Australia.”

Alcorso, a high-profile figure in the Australian as well as Tasmanian wine industry, says he is willing to remain working in the business to ensure its continued success under new owners.

He says he is under contract to the current company for two more years.

“The potential is enormous. While mainland producers battle oversupply and declining prices Tasmanian producers enjoy premium prices and high demand.

"We are the only state that has a market for its total wine output,” Alcorso says.

“Add to that the opportunity to expand the industry by selling Tasmanian wines into a largely untapped export market and the potential is enormous.

“We do have some fantastic labels here but we are still tiny," he says.

"What we rerally need down here are a few producers hitting the 20,000 or 30,000 cases so they can build some proper national distribution.

“Tasmania is in a growth phase, and has come out of its cottage industry mode.

"So I guess that makes it interesting to see who comes after us – and what vision and expertise they bring with them.”

Contact: Julian Alcorso P: 61 3 6248 4445 E: winery@winetas.com.au May 2014 – Issue 604

Toby Langley Gaetjens Langley P: 61 8 8364 5600 E: info@gaetjenslangley.com.au

IS YOUR RIESLING UP TO THE CHALLENGE? 15

THE HYATT HOTEL CANBERRA AND ALBERT HALL CANBERRA

13-18 OCTOBER 2014 A COMPETITION DEDICATED TO RIESLING WINES TO SHOWCASE THE WONDERS OF THE RIESLING VARIETY The Canberra International Riesling Challenge is a unique opportunity for Riesling producers to showcase their product. The Challenge has become an internationally recognised wine show, and is the largest event of its kind in the Southern Hemisphere.

The 15th Canberra International Riesling Challenge attracts wines from Riesling producing countries around the world.

Judging is conducted on a regional basis which highlights the individual characteristics unique to each wines location in the world.

Ken Helm AM, Chairman Canberra International Riesling Challenge

SO IF YOU THINK IT IS, THEN ENTER. CALENDAR OF EVENTS SEMINAR ON RIESLING EXCELLENCE HOSTED BY CHARLES STURT UNIVERSITY

Friday 17 October 2014 Hyatt Hotel Canberra

RIESLING MASTER CLASS Friday 17 October 2014 Hyatt Hotel Canberra

EXHIBITORS AND PUBLIC TASTING Saturday 18 October 2014 Albert Hall Canberra

Bookings for the Seminar and Master Class are essential as spaces are limited.

For more information, visit www.rieslingchallenge.com or email info@rieslingchallenge.com

KEY DATES ENTRIES OPEN 1 JUNE www.rieslingchallenge.com ENTRIES CLOSE 31 JULY | JUDGING 14-16 OCTOBER WINNERS ANNOUNCED AT THE AWARDS PRESENTATION

www.winebiz.com.au

ON 17 OCTOBER 2014 Grapegrower & Winemaker

31

Your Vineyard Your Voice

The Newsletter of Wine Grape Growers Australia

May 2014

Winegrape price discontent – why so virulent now?

Seasons come and seasons go and complaints about fluctuating winegrape prices follow suit. However, concerns about winegrape prices in 2014 have little to do with the season per se but rather, are demonstrably an expression of inadequate structural underpinnings to the commercial arrangements between wine companies and growers that are embedded in the industry.

Improvement in winegrape prices in 2012 and 2013 were a lot to do with seasonal factors, in particular the overhang of lost production in the disastrous 2011 season.

In these two years, there is no doubt that hope provided by improved prices and messaging about positive signs in the industry, would have seduced those hoping for the long-awaited turn-around, into thinking that it had arrived.

whole-of-industry; and

along? The answer is that they have but they have been masked by circumstances.

• recovering economies in our key markets, but, there will need to be some re-educating about the value of Australian wine and getting consumers to trade up again (albeit that the value of Australian wine is a very real positive for the Australian industry).

The commercial relationships and practices that developed over the last 60 to 70 years could have been appropriate in the early part of this time period but their problematic nature has become evident in the latter part.

The price collapse in 2014, now that the shortages from 2011 have unwound, confirms the seasonal basis to price improvements in 2012 and 2013 and suggests a structural underpinning to low prices in 2014.

Messages about positive signs in the industry abound and while they are true, they are way out of proportion in the context of a whole-of-industry recovery or turn-around. They include;

This article suggests that the current low winegrape prices are the obvious, observable face of a more general problem – which is traditional but outdated commercial arrangements between wine companies and winegrape growers that form the structural underpinning to how business is done in the wine sector and which do not equip it to deal with today’s marketplace.

• a much more favourable AUD, but, this will take time to filter through to

If these problems are structural, why hasn’t the concern been expressed all

Nevertheless, even if commercial relationships were flawed from the beginning, there were influences that would have disguised them. The Australian wine sector had a technical boom in the mid-1900’s (refrigeration, mechanical harvesting and so on) and moved into world best-practice for production capacity. Motivated, as much as anything else by the surge in supply from the technical boom, Australia then had a demand-boom when it broke into world markets in the early 1990’s. The optimism generated in these booms would have meant any underlying commercial problems in the industry would have sat in the background.

Like all waves of innovation however, the rate of return in competitiveness from technical and demand innovation has

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Level 1, Industry House, National Wine Centre Cnr Botanic and Hackney Roads, Adelaide, SA 5000 Telephone (08) 8133 4400 Fax (08) 8133 4466 Email info@wgga.com.au Website www.wgga.com.au

WGGA News

diminished over time as competitors caught up.

are unwinding and there’s not much left to explain the problems that are still there.

When, as a consequence of diminishing returns to technical and demand innovation, growth ceased in the mid2000’s to 2010, continuing problems were tolerated for a while because there seemed to be other reasons to explain them, particularly the stronger AUD and the effects of the GFC that was centred in Australia’s top two markets – the US and the UK.

The identifiable problems in the commercial arrangements between wine companies and growers now come into clear focus.

There was a belief the industry would return to the ideal conditions of pre-200506 when these things sorted themselves.

In current time however, these problems

A phase of innovation in the commercial relationships between wine companies and winegrape growers is now required.

Wine is a complicated product and sophisticated commercial relationships are needed to underpin the market signals required for supply to meet demand across style, variety, region, occasion, price point, lifestyle, perception and so on.

Moreover, if quality improvements are to be the factor that allows the Australian wine sector to improve demand prospects, then there needs to be modern commercial arrangements that incentivise the innovation.

The traditional commercial arrangements developed more than 50 years ago are not up to it and are in need of innovation themselves. (See www.wgga.com.au for examples of practices that could change)

Agree or disagree?

Let us know your thoughts, info@wgga.com.au

Price not the only market signal for assessing grapes WINEGRAPE price alone is inadequate as a market signal for all that is sought from grapes purchased for winemaking.

agriculture and economics is required to get the most suitable winegrapes and desirable prices.

The belief that price alone can sort it, confuses two important issues – supply and demand and the all-important issue of ‘quality’ (read: desirable winegrape attributes). Moreover, the race to the bottom on price undermines quality (as yields are boosted to maintain revenue per hectare) as well as trust in business relationships and ultimately hurts the reputation of the Australian wine industry.

A wine company member involved in introducing winegrape assessments using objective measurements, Rob Hunt, says “everyone involved in the Australian wine industry needs a broader set of indicators that reflect the realities of each vintage and market”.

WGGA believes there is another way and it begins with introducing winegrape assessments through objective measurements.

“Of course, prices will fluctuate like any commodity, but the price signals that set the contracts need to be fair and true.”

Presently, the signals are muddled – especially at the crucial time when grapes are being evaluated prior to harvesting.

Creating an agreed system of how to accurately and fairly measure wine grapes is crucial if the Australian wine industry is to achieve the quality improvements that many price-setters believe will restore the competitiveness of Australian wine in overseas markets.

While it is encouraging that some winemakers and producers conduct tastings and tests of grapes in vineyards immediately before harvest, the measurement system is very arbitrary and open to loose interpretation.

Restoring supply and demand balance for desired wine grapes is about correctly sending and receiving market signals – and a careful balance between science,

A clearer set of attributes for measurement, clearly understood by both the buyers and sellers of grapes, needs to be implemented.

Such systems will set in place a transparent combination of objective measurements for each contract, so that both grape growers and wine producers can clearly stipulate their desired targets, and what they are willing to pay for each level of these standards.

In tandem with this, a more clearly defined classification of wine styles needs to exist, as required by winemakers and wine producers.

Robin Day, grapegrower, winemaker and consultant, argues that if Australian Wine Shows are able to clearly define acceptable wine styles, then wine producers should be able to do the same, in measurable terms.

“It’s time – for the sake of grape growers – that winemakers identify the aggregate of structural and flavour attributes which enable groups of wines to be identified.”

Clarity of explanation and objective measurement is the key to developing stronger lines of communication and understanding between grape growers, wine producers and – most importantly – the consumers of Australian wine.

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WGGA News

WGGA Report Card, 2013-14 THIS is the time of year when WGGA looks to prepare the Annual Operating Plan for the upcoming year and as part of the process, reflects on the achievements of the past 12 months.

Market access for winegrapes “Slow but steady” progress has continued on negotiations with Chinese authorities to establish the MRLs for Phos Acid. This initiative will free up trade with this market.

wine companies – through meetings with government representatives in Canberra, Code initiatives and a public campaign on reforming a range of traditional commercial practices in the industry.

Overall, a report card offered by an outside observer reads: “WGGA continues to mature and consolidate its position as a key industry player on behalf of growers.

It has made significant headway this year on some key elements of its charter and solid progress in a number of other areas.

Developing its own resources must be a top priority for the next 12 months.”

In addition WGGA has made several attempts to improve market signals for grapegrowers through objective measures for winegrape payments.

A major exercise in the last year has been input into the WFA-commissioned Expert Review and WFA’s Actions from that review.

WGGA’s input was significant in influencing the review action agenda to the benefit of growers.

Highlights of achievements, up to April 2014, follow. More detail is available from the WGGA website.

Biosecurity and vine health This year has seen a major leap forward in addressing future biosecurity arrangements for the winegrape industry.

A National Winegrape Biosecurity Program Coordinator (NWBPC) was appointed in September 2013 and is expected to deliver a Biosecurity Strategic/Business Plan by the close of 2013-14.

WGGA has assisted Plant Health Australia (PHA) with developing a new Viticulture Industry Biosecurity Plan, consolidated the inter-governmental National Viticulture Biosecurity Committee and established a grassroots Viticulture Biosecurity Industry Reference Group.

WGGA has also been instrumental in initiating the preparation of a business case for managing the future of Australia’s germplasm resources.

While continuing to advocate this position, WGGA also broadened the campaign to a wider range of reforms to winegrape prices traditional commercial practices between growers and wine companies.

Code of Conduct WGGA has been driving policy and action in this area. It has gained the cooperation of the combined WFA-WGGA Code Management Committee to establish a credible reform program for the Code that will facilitate further protections and avenues of dispute for growers.

Knowledge and Capacity Development WGGA has been a significant contributor to a research project that is likely to provide insights into the key drivers for adopting of technology.

The study will conclude in June 2014 and the results will follow. WGGA also continues to advocate and assist the Wine Australia Corporation in developing a business case for a Grape and Wine Database.

Policy Development and Advocacy This has been an intense year for policy development and advocacy. WGGA has worked to improve the terms of growers’ commercial relationships with

The WGGA Wine Tax Policy has also been reviewed and updated. With some commonality but also differences to WFA’s position on wine tax, WGGA’s policy has been presented to industry and members of parliament and will strengthen its position if future lobbying is required when the federal government’s response to the WFA proposals is made clear in the May budget.

National organisation relationships Despite some differences and as yet unconcluded discussion with the WFA on some issues, a respectful dialogue with WFA continues to benefit growers and the industry as a whole. The two organisations have together facilitated the establishment of the AWGA, committed to reforms to the Code that will encourage greater uptake by wine companies, worked on a submission to the GWRDC for a national grape and wine database and is progressing negotiations on Phos Acid MRLs in China.

The Joint Policy Forum continues to be the focus of resolving national policy and is developing in its intended role of creating unified industry thinking on matters of importance.

A retailer’s view …

THIS newsletter has reported before on the presentation made to WGGA’s AGM in November 2013, by Shane Tremble from Woolworth’s Liquor Group. Here are some gems from that presentation.

Market intelligence • The industry does not make best use of the retailers’ data on consumption trends.

• Social media is excellent for

understanding consumer demand.

Wine trends • Lower alcohol wines are popular.

• Wine style and taste have a greater influence than variety and region.

Consumers • The emphasis of industry investment needs to be less in production and more in understanding consumers.

Value chains • There needs to be more communication between growers, winemakers and retailers.

• One thing Brown Brothers does well is to have its growers talk to consumers in the Cellar Door – the linkages are good for both the grower and consumer as well as the host wine company.

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WGGA News

European insights on Australian wine WGGA facilitated a position for a grower to attend SITEVI (international exhibition for wine, fruit, vegetable and olive growing), in Montpellier, France, December 2013, as a paid-for guest of the exhibition’s organisers.

Colin Bell, from AHA Viticulture in WA, a recent Future Leader Program graduate, a member of WGGA’s Decision Support Network and newly appointed WGGA Executive Committee member (November 2013), won the spot as a part of a selection process run by WGGA. A detailed report of Colin’s trip can be downloaded from the WGGA website and it provides some fascinating insights into the international market outlook for wine, new viticultural technologies on the horizon, characteristics of wine production, viticulture and vine propagation in France as well as industry structures and governance in a variety of countries.

Some highlights: What the European wine industries think of Australia.

• It was seen that our industry’s greatest weakness was that five producers own 80% of our production. Despite Wine Australia's efforts to educate the global market of our unique terroir, our monolithic approach to wine production is still not seen to offer much identity or authenticity.

• The opinion of the Europeans is that the Australian industry has the assets and production expertise, but seems to be lacking a fresh marketing perspective to steal back the UK white wine market.

Where the future demand will come from.

• Higher priced but “non-aggressive” white wines that can be relied upon for their consistency and marketed

to a female dominated market as representing “a holiday in a bottle”.

• Fresh and low alcohol wines, particularly Rosé and Pinot Grigio.

• Alternative uses of Chardonnay – eg wines made in a Muscat style.

• Prosecco – as a “fruity, light, fresh, low alcohol” wine.

The prize winning viticultural technologies at the exhibition.

• Opti-Grape™ optimised sorting system for grape harvesting.

• EvaSprayViti – adjustable artificial vine that enables crop spraying performance and product losses into the environment to be assessed objectively.

• Polyjet – optimised spraying system that allows spraying to be adapted to the stage of the growing cycle, reduces waste and keeps fuel costs down.

Letter to the Editor Dear Editor, I noted the recent Murray Valley article in The Australian about the ‘winegrape price crisis’ and that you guys are talking about wine company commercial practices with growers that are outdated (the March United Grower).

I couldn’t help myself from saying something.

I’m out of it now, as per my last correspondence (thanks for putting it in the newsletter) but the things that happened to me when I was selling fruit still makes my blood boil.

It didn’t ever seem fair that any price advice I received came late in the season after most of the costs of growing the crop had been spent. We always figured that most companies had their sales projections figured for the year ahead by June 30 each year. Why don’t they tell us then, what the price is that they can pay?

That way, while we deal with the crop risk (weather, pests and diseases etc), they can deal with the sales risk – after all, it is their sales calculation.

Of course there were also the years that you didn’t get the price until you arrived at the weighbridge or even later sometimes. So what are you going to do if you don’t like it?

Go somewhere else with gear spoiling in the bins? Besides, contracts often say you can’t sell elsewhere. It’s a bit lop-sided isn’t it?

Quite often the company intending to buy your fruit would be in the vineyard telling you what ‘grade’ it was and how to improve it but at harvest time, all of that is out the window – the grade was assessed at the vineyard boundary or maybe a few steps in. Plenty of times I wasn’t allowed to be with them while they made the assessment.

Then the advice was 'all they would pay was $x’ – no talk about grade any more. Worse still, they’d make up a grade to suit the price they wanted to pay. THAT sort of thing was humiliating.

And then there’s the third, a-third, a-third payment system that finishes in September.

Why? Holding onto my payments for all those months, always seemed like borrowing my money to shore up their cash flow. And

I didn’t ever get the impression that they paid me a premium for the pleasure of doing so! I notice that this provision is spelt out in the Code of Conduct. Why? Why isn’t it the ‘pay in thirty days’ like I have to pay for my supplies?

I could go on.

I’m not surprised with the Murray Valley complaining about bad practice, the things I had experience of most often happened in the river districts. It seems that the attitude is that river production can be ‘turned-on and turned-off’ as needed. You turn on the tap and then wait until there’s too much before you turn it off. We know from experience, that turning it off doesn’t happen too quickly.

I reckon this is a recipe for boom and bust. It encourages big ups and downs. It would be better to have measureable and transparent price setting rules across the industry so that the resulting production was more orderly and there wouldn’t be the massive booms and busts like now.

Thanks for listening.

Gordon Lirdnet

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grapegrowing

Effect of cane girdling on Sauv Blanc inflorescence structures THE initiation of a grape bunch begins as a group of uncommitted cells (an anlage) during the growing season (season one) preceding the appearance of flowers and fruit (season 2) (Srinivasan & Mullins 1981).

Anlagen have the potential to develop into inflorescence primordia (IP). IP initiation is marked by the formation of an initial branch point with two arms, the inner and outer arm (Srinivasan & Mullins 1981).

Depending on environmental conditions, a degree of branching of the inner and outer arms is observed before the onset of dormancy, then resumes the following spring (May 2000). At harvest, differences in fruit maturity of the inner and outer arms may contribute to variation in fruit composition and ultimately wine quality.

Initial inflorescence development in the spring will depend on carbohydrate (CHO) reserves in the vine (Greer & Sicard 2009; Eltom et al. 2013).

While a number of studies have been conducted to determine the influence of altering carbohydrate (CHO) availability on IP development, they typically alter the CHO status by reducing the leaf area or introducing a girdle on a developing shoot before the onset of dormancy (Caspari et al. 1998; Smith & Holzapfel 2009).

Our study separated the confounding effects of limiting CHOs during season one by allowing unaltered growth of the compound bud, then limiting CHO availability the following season by girdling at different distances from the terminal bud on a shoot.

MATERIALS AND METHODS Vitis vinifera L. Sauvignon Blanc vines were pruned, leaving three 10-node canes during the winter. The canes were lightly wrapped on fruiting wires, 0.9 and 1.1m above the ground (two on the lower and one on the upper wire).

Foliage wires were used to keep shoots in a vertical position and vines were trimmed (other than treatment shoots) two or three times during the season, at a height of 2m from the ground and 50cm between the vertical faces of the canopy.

To evaluate the influence of CHO availability on spring bud development, two canes on the lower cordon of each vine were girdled at 5, 10 or 20cm

36 Grapegrower & Winemaker

Kiwi researchers Mark Eltom*, Chris S. Winefield, Mike C.T. Trought have been exploring the effect of pre-budbreak cane girdling on the physical and phenological development of the inner and outer arm in Vitis vinifera L. Sauvignon Blanc

At a glance: • This study separated the confounding effects of limiting carbohydrate availability during season one by allowing unaltered growth of the compound bud.

• It then limited carbohydrate availability the following season by girdling at different distances from the terminal bud on a shoot.

• Inflorescence structure was assessed before flowering, recording the presence or absence of an outer arm with flowers or tendril on the basal and apical bunches.

from the terminal bud and compared to un-girdled control canes. Treatments were replicated 24 times.

Girdling was performed using a razor blade to make two cuts 4-6mm apart around the cane, severing the phloem.

Tweezers were then used to remove the periderm between the cuts.

All buds up to 20cm from the terminal bud were excised to ensure no other shoots were present to compete with shoots growing from the experimental buds.

Shoot growth, inflorescence and subsequent bunch development were monitored regularly during the season.

Inflorescence structure was assessed before flowering, recording the presence or absence of an outer arm with flowers or tendril on the basal and apical bunches (Figure 1).

One week before flowering started, fine mesh bags were placed over entire inflorescence structures and flowering of each inflorescence was monitored three times a week.

Once flowering was completed and the bags were removed, flower caps were counted to estimate the number of www.winebiz.com.au

Figure 1: Identification of the structure at the primary branch point of inflorescence structures. Photographed during flowering.

(A) An outer arm with flowers, which in turn can be branched. (B) Tendril, which in turn can be branched. (C) No structure observed at the primary branch point. Intermediate structures between an outer arm with flowers, shoot, leaf or tendril exist.

flowers per inflorescence.

At harvest, bunches were separated into their inner and outer arms. Berries were removed from their rachis, counted, May 2014 – Issue 604

reserves within the cane was sufficient for inflorescence development and did not depend on the import of phloem derived metabolites from elsewhere in the vine.

However, when canes were girdled 5cm or 10cm from the terminal bud, the inflorescence number per shoot was reduced from 1.8 to 1.4 inflorescences per shoot when compared to the 20cm treatment and the control.

Girdling at 10 and 5cm also resluted in a decrease in the development of the outer arm of the basal inflorescences.

Girdling had no effect on the structure of the apical bunches. This suggests a CHO deficit at the start of season two can lead to the abortion of pre-formed IP structures at, or shortly after, BB, which is consistent with our understanding of IP development (Srinivasan & Mullins 1981; May 2000).

The results also indicate alterations to the local CHO status during BB also influence flower number per inflorescence (Figure 2).

Flowering started with the basal inner arm, followed by the apical inner arm, basal outer arm and finally the apical outer arm along a shoot (Table 2). On an individual shoot basis, flowering took approximately 16 days for all treatments.

weighed and soluble solids measured.

Total bunch soluble solids content (g/ shoot) were determined by adding the soluble solids content (OBrix*component weight (g) / 100) values for the basal and apical bunches on a shoot.

Total bunch SS was calculated using the regression of percentage inner arm berry number per bunch versus the difference in SS between the inner and outer arm. The relative proportions of berries for the inner and outer arm components were then multiplied by their respective OBrix values, then added together.

Total leaf area (main and lateral shoots) was previously reported (Eltom et al.

2013), and used in this study to identify its relationship with total bunch soluble solids content (g/shoot) at harvest.

RESULTS AND DISCUSSION Girdling disrupts the transport of sugars and other metabolites in the phloem, isolating the developing buds from the rest of the vine.

Girdling at 20cm had no effect on inflorescence number per shoot or the proportion of basal inflorescenes with an outer arm, when compared to the ungirdled control (Table 1).

This suggests the availability of

Flowering started on the outer arm approximately seven days after its inner arm component for all treatments. The start of flowering for the 5cm/10cm treatments was approximately three days behind the 20cm/control group.

However, this delay in flowering does not sufficiently account for the decrease in SS values at harvest (3.6, 5.3 and 10.6 O Brix respectively; Table 3).

Therefore, it is likely the decreased photosynthetic capability of the shoots resulted in fewer sugars which could be sequestered by the berries.

Evidence for this is provided in Figure 5, where the total bunch soluble solids content (g/shoot) is directly related to total leaf area of a shoot.

When compa red to basal inflorescences, the upper inflorescence consistently had lower flower number, but greater percentage fruit set (Figure 2).

Fruit set was greatest when canes were girdled at 20cm, possibly reflecting the inability of shoots to export carbohydrates to elsewhere in the vine at this stage.

However, the 20cm girdle had smaller berries at harvest with the result bunch weights of the 20cm girdle and the control were similar, while those of the 10cm and 5cm girdle were progressively smaller (Table 3).

Table 1: Variation in the structure observed at the primary branch point of the main grapevine rachis during flowering.

Basal Bunches (%) Treatment

Bunch #

Outer Arm

Tendril

Control

1.8

83.3

12.5

20-cm

1.9b

81.8b

10-cm

1.2a

5-cm

1.2a

b

Apical Bunches (%)

Nothing

Outer Arm

Tendril

Nothing

ns

94.7

0.0 ns

4.2

5.3

18.2a

0.0 ns

4.8ns

90.5ns

4.8ns

25.0a

58.3b

16.7ns

14.3ns

71.4ns

14.3ns

40.0a

50.0b

10.0 ns

0.0 ns

100ns

0.0 ns

b

a

ns

ns

Values in the table are means. Percentage values were calculated from the total number of bunches in the basal or apical bunch position within a treatment. Values with different letters in superscript are statistically different from one another (P<0.05) between treatments (basal and apical positions calculated separately). ns = not significant (P>0.05).

Table 2: The influence of grapevine cane girdling pre-budbreak on flowering.

Start of Flowering (5%, 2012 date) Basal

Apical

Basal

Apical

Inner Arm

Inner Arm

Outer Arm

Outer Arm

Control

5-Deca/1

8-Deca/2

12-Deca/3

15-Deca/4

20-cm

5-Deca/1

8-Deca/2

12-Deca/3

15-Deca/4

10-cm

8-Decb/1

11-Decb/2

14-Decb/3

18-Decb/4

5-cm

8-Decb/1

12-Decb/2

15-Decb/3

np

Duration of Flowering (days) Control

6.0 ns

5.8ns

5.9ns

6.3ns

20-cm

ns

5.2

5.4

5.7

5.6ns

10-cm

5.8

ns

6.2

5.7

6.3ns

5-cm

6.1ns

6.2ns

5.6ns

np

ns ns

ns ns

Values in the table are means. Values with different letters (between treatments for a given bunch component) and numbers (within a treatment across all bunch components) in superscript are statistically different from one another (P<0.05). ns = not significant (P>0.05). np = no structure present.

May 2014 â&#x20AC;&#x201C; Issue 604

www.winebiz.com.au

Figure 2: The effect of pre-budbreak cane girdling on the number of flowers per inflorescence structure and on percentage fruit set. All data points are mean values.

Values with different letters (between treatments) and an asterisk (within a treatment) in superscript are statistically different from one another (P<0.05). Vertical bar represent the least significant difference. ns = not significant (P>0.05).

Grapegrower & Winemaker

37

grapegrowing 3c). As the proportion of fruit on the outer arm decreased, the overall bunch soluble solids initially decreased, reflecting the decreasing SS value of the outer arm.

However, as the outer arm berry number continued to decrease relative to the inner arm berry number total bunch SS increased (Figure 4).

Restricting the developing shoot leaf area by girdling also limited the total soluble solids content of bunches on a shoot. Increases in leaf area beyond approximately 4900 cm²/shoot had

The differences in SS (OBrix) between the inner and outer arm within a bunch was a reflection of the relative number of berries on each structure. The more alike the berry numbers between the structures were, the more similar the SS were at harvest (Figure 3a). This is a reflection of the relative timing of flowering between the two components (Figure 3b), where the more similar in berry number the inner and outer arm were, the more closely the flowering start times were relative to one another (Figure

little effect on the total bunch soluble solids content (48.9 g/shoot), while the accumulation of soluble solids content on shoots with lower total leaf areas was significantly lower (Figure 5).

Interestingly, there was a greater percentage decrease in the presence of an outer arm with flowers in the 10cm and 5cm treatments over that in the control

Table 3: Grape berry number, berry weight and per cent soluble solids at harvest.

Total Bunch Weight (g)

Berry #

Berry Weight (g)

SS (ºBrix)

Basal

Apical

Basal

Apical

IA

IA

OA

OA

Total Shoot Bunch Weight (g)

Control

140.4c/4

115.2c/3

27.2c/2

12.0a/1

294.8c

20-cm

142.5c/4

114.8c/3

30.6c/2

7.2a/1

295.1c

10-cm

111.0b/4

85.4b/3

20.0b/2

1.8a/1

218.2b

5-cm

44.8a/3

37.1a/2

9.8a/1

ns

91.7a

Control

78b/3

64a/2

17a/1

8ns/1

20-cm

95c/4

82b/3

34b/2

9ns/1

10-cm

74b/3

61a/2

20a/1

2ns/1

5-cm

64a/3

53a/2

14a/1

np

Control

1.8c/2

1.8c/2

1.6c/1

1.5b/1

20-cm

1.5b/2

1.4b/2

0.9b/1

0.8a/1

10-cm

1.5b/2

1.4b/2

1.0b/1

0.9a/1

5-cm

0.7a/ns

0.7a/ns

0.7a/ns

ns

Control

19.6d/3

19.4d/3

18.2c/2

16.4b/1

20-cm

16.0c/3

14.7c/2

12.8b/1

10.8a/1

10-cm

14.3b/3

12.6b/2

12.7b/2

10.3a/1

5-cm

9.0a/ns

9.6a/ns

9.2a/ns

ns

Values in the table are means. Values with different letters (between treatments for a given bunch component) and numbers (within a treatment across all bunch components) in superscript are statistically different from one another (P<0.05). ns = no structure. SS = soluble solids. IA = Inner Arm. OA = Outer Arm.

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Figure 3: Comparison between inner and outer arm components by differences in berry number, date of flowering and soluble solids (SS) at harvest for the Control treatment. (A) Linear regression y=8.9x-5.4, R2=0.88, (B) Linear regression y=0.32x-0.24, R2=0.85, (C) Linear regression y=0.03x+0.6, R2=0.79.

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May 2014 – Issue 604

Acknowledgements:

Figure 4: The effect of the relative difference in berry number between the inner and outer arm compared with the overall bunch soluble solids (SS) for the Control treatment, y=16.6x226.7x +9.8.

versus the percentage decrease in bunch number (60 per cent versus 35 per cent respectively; Table 1). This indicates that the development of an outer arm with flowers is more sensitive to changes in the local CHO status of the vine than the bunch as a whole. However, a decrease in bunch number is more detrimental to the overall yield of the vine than a decrease in the presence of an outer arm with flowers.

For the first time, we show the difference in SS between the inner and outer arm bunch components is related to the relative difference in berry number between the two components. Figure 3 indicates the more similar the inner and outer arm are in berry number, the earlier the outer arm starts flowering after the inner arm, resulting in more similar

Figure 5: The relationship between total bunch soluble solids content (g/shoot) and the total shoot leaf area (main and lateral), y=48.9*(1-exp(-0.0006*x)), R2 = 0.59.

SS values at harvest. However, the total bunch SS is a result of the relative berry numbers of the inner and outer arms and their SS values at harvest.

For bunches with a relatively small outer arm component, the SS values between the two components are at their maximum difference.

However, the total bunch SS is not affected as much, since the outer arm contributes relatively little to the overall bunch.

Contact: Mark Eltom P: 64 3 423 0630 E: Mark.Eltom@lincolnuni.ac.nz *Department of Wine, Food and Molecular Biosciences, Lincoln University, Ellesmere Junction Rd, Lincoln 7647, New Zealand.

This study was first published in Vitis (2014, 53, 21-28)

This work is part of the New Zealand Grape and Wine Research program, a joint investment by PFR and NZ Winegrowers.

We appreciate the support of all institutions associated with the authors of the paper, and of the Marlborough Research Centre for their assistance with the vineyard site and help in the field.

The authors would like to acknowledge The Foundation for Research Science and Technology (Designer Grapevines CO6X0707) for their financial support.

References

Caspari HW, Lang A, Alspach P 1998. Effects of girdling and leaf removal on fruit set and vegetative growth in grape. American Journal of Enology and Viticulture 49(4): 359-366.

Eltom M, Trought MCT, Winefield CS 2013. The Effects of Cane Girdling Before Budbreak on Shoot Growth, Leaf Area and Carbohydrate Content of Vitis vinifera L. Sauvignon Blanc Grapevines. Functional Plant Biology 40(7): 749-757.

Greer DH, Sicard SM 2009. The net carbon balance in relation to growth and biomass accumulation of grapevines (Vitis vinifera cv. Semillon) grown in a controlled environment. Functional Plant Biology 36(7): 645-653.

May P 2000. From bud to berry, with special reference to inflorescence and bunch morphology in Vitis vinifera L. Australian Journal of Grape and Wine Research 6(2): 82-98.

Smith JP, Holzapfel BP 2009. Cumulative Responses of Semillon Grapevines to Late Season Perturbation of Carbohydrate Reserve Status. American Journal of Enology and Viticulture 60(4): 461-470.

Srinivasan C, Mullins MG 1981. Physiology of Flowering in the Grapevine - A Review. American Journal of Enology and Viticulture 32(1): 47-63.

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40 Grapegrower & Winemaker

Mulch can hardly be called compost, or vice versa, so what is all the confusion about? Tony Proffitt from WA-based AHA Viticulture explains what the differences are and provides a checklist for choosing a supplier.

• Mulch can be defined as material, organic or inorganic, that is used for placement on the soil surface as a protective cover.

• Compost can be defined as organic material that has undergone controlled biological and chemical decomposition resulting in a stable substance resistant to further decay.

• It is important to understand the distinction between compost and mulch to make an informed decision on the suitability of a particular product for a particular task.

THERE is some confusion about the terms ‘mulch’ and ‘compost’ which are often used interchangeably even though they are quite different products with different uses and potential benefits.

The Grape and Wine Research and Development Corporation (GWRDC) provided funding for an information fact sheet to be compiled and extended through its ‘Regional Grassroots’ program.

This article is available as a fact sheet and can be downloaded from the Wines of Western Australia website www.winewa.asn.au

MULCH AND COMPOST – WHAT’S THE DIFFERENCE? Mulch can be defined as material, organic or inorganic, that is used for placement on the soil surface as a protective cover.

In vineyards, mulch is generally applied beneath the vines and includes materials such as cereal straw, wood chippings, cover crop slashings and plastic film.

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May 2014 – Issue 604

Organic materials are generally coarse in nature and commercially supplied products such as wood chippings may have been pasteurised to eliminate pathogenic organisms and weed seeds.

The use of mulch offers a number of potential benefits including improved soil moisture retention, weed suppression and reduced topsoil temperature variation and erosion.

Mulch is also likely to enhance the population of soil saprophytic fungi as they are the primary organisms responsible for the breakdown of high lignin material. Nutrients are imparted to the soil, albeit very gradually, as this material is broken down.

Compost is a generic term used for a product generated from the composting process.

It can be defined as organic material that has undergone controlled biological and chemical decomposition (including pasteurisation), resulting in a stable substance that is resistant to further decay.

In vineyards, compost is applied either to the topsoil or incorporated into the subsoil as a conditioner, depending on the objectives of the vineyard.

The majority of composts contain nutrients and satisfactory numbers of

bacteria which help to improve soil nutrient levels and biological health and result in positive vine growth responses.

Well-managed ‘quality’ composts have undergone a degree of humification and therefore have the added benefit of imparting colloidal material (humus) and a large diversity of organisms, including protozoa and nematodes, to the soil.

These additions to the soil help reduce the risk of pathogen growth and increase vine resistance to diseases.

In summary, you can use compost as mulch but you cannot use mulch as compost. This distinction might seem trivial, but it is important to understand in order to make an informed decision on the suitability of a particular product for a particular task.

POTENTIAL BENEFITS OF USING MULCH AND COMPOST Many Australian soils have a poor natural fertility and low organic matter levels and can become easily degraded through intensive agricultural practices.

When a soil becomes degraded, fertiliser, water and amendment (e.g. lime and gypsum) inputs generally increase which is a further cost to both the grower and the environment.

The surface application of mulch and/

CHECKLIST FOR CHOOSING A SUPPLIER • Do they understand my needs?

• Do they have the products that suit my purposes and if not, are they prepared to manufacture products for me?

• Do their products meet the Australian Standard for Composts, Soil Conditioners and Mulches (44542012)?

• Can they provide documentation of a quality control system in place?

• Do they have specification sheets, including recent analyses of moisture and nutrient content, carbon to nitrogen ratio and nitrogen drawdown index?

• Are their products free from contaminants (e.g. stones, plastic, glass) and bad odours?

• Are their composted products stable and mature (i.e. not too hot for application)?

• Can they offer a consistent and regular supply?

• Do I feel comfortable using this supplier?

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11:24 AM Grapegrower14/12/11 & Winemaker 41

grapegrowing

VINE TALK

Whether you want to tank-mix products to increase the effectiveness of the application or simply to save some valuable time, here are some important things to consider.

First and foremost, it is important to recognise that it is illegal to mix pesticides with other products (such as other pesticides, adjuvants or carriers) when such mixtures are expressly prohibited on the label. Labels are constantly updated and it is best practice to always read labels before you use the products. New and updated labels are also often more specific regarding other important information, including spray quality, record keeping, environmental conditions and buffer zones.

In some cases the labels may not prohibit or provide guidance about the mixture you wish to make, and if this is the case, it is your responsibility to make sure the products retain their properties when mixed together and applied.

Physical incompatibility is when pesticides do not physically mix well together. It can be caused by a wide range of factors, including the chemical ingredients within the products, the water source, improper mixing or inadequate agitation. Also, some poor mixtures develop when pesticides are mixed with hard water. In most cases of physical incompatibility, solids settle out of the mixture or the mixture separates into layers. Sometimes the mixture may curdle, gel, or become sludge-like. For example, when wettable powders and emulsifiable concentrates (ECs) are improperly mixed, they can form putty or paste underneath with an oily layer that floats to the top. Physical incompatibility problems often occur when combinations of pesticides (ECs for example) are mixed with liquid fertilisers.

or compost is being increasingly used in vineyards since they are proving to be viable economic options with a range of potential benefits.

The potential benefits, including the reason for each benefit, are shown in Table 1.

WHICH PRODUCT SHOULD I CHOOSE AND HOW SHOULD IT BE APPLIED? It is important to identify why you want to apply mulch and/or compost since the potential benefits shown in Table 1 are only achievable if the correct product is used at the correct rate of application.

Since the choice of product will depend on the specific needs of the vineyard, the following factors should be considered:

Particle size Where the primary objective is to conserve soil moisture, suppress weed growth, reduce topsoil temperature fluctuations and/or minimise erosion, coarse-textured mulches are recommended (Figures 1 and 2).

The coarseness in texture allows water and air to reach the soil easily.

Where the primary aim is to improve soil health (i.e. physical, chemical and biological properties) and fertility, composts are recommended (Figure 3).

These generally have a finer texture than mulches and as a result, water can be prevented from reaching the soil if the material is applied too thick.

Application rate and frequency For coarse-textured mulches, aim to achieve a depth of about 50-75mm (no greater than 100mm) and a band width of at least 500mm (Figure 2).

A simple “jar test” is a good way of testing physical compatibility, but remember to use your normal water source for testing to achieve the most accurate results.

Sometimes, even products that mix well should not be used together because the biological activity of the tank-mix may be different than if the products were applied separately. Biological incompatibility can decrease the effectiveness of the active ingredients or even ‘hot up’ the mixture too much and can injure the crop or non-target organisms.

You cannot tell if pesticides are biologically incompatible just by mixing them and often you won’t know until it is too late. The result may be sub-optimal disease control that may go unnoticed until disease pressure is high or environmental conditions are conducive.

Tank-mixing DeMethylation Inhibitors (DMI) and sulphur fungicides is an example of this and in this case, the sulphur can greatly reduce the efficacy of the DMI and therefore they should be applied separately.

A

Remember, your records are a large part of your knowledge base and you should keep good records, especially with regards to tankmixes. Finally, there is a lot of knowledge out there, so don’t hesitate to seek professional advice for your specific situation.

Vine Talk is compiled by Scott Mathew, Technical Lead, Syngenta scott.mathew@syngenta.com 0428225597 42 Grapegrower & Winemaker

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May 2014 – Issue 604

Table 1: The potential benefits, including the reason for each benefit, of using mulch and compost in the vineyard.

Potential benefits of mulch

Reason for the benefit

Improved soil water retention and water use efficiency / less irrigation requirements

Reduces solar radiation and wind speed at the soil surface, thereby reducing water loss through evaporation. Additional increases in organic matter through decomposition, improves soil structure and hence, soil water storage, aeration and drainage.

Reduced weed growth / less herbicide requirements

Suppresses the emergence and growth of weeds. Weed suppression increases as the thickness of the layer increases.

Reduced fluctuation in topsoil temperature / less heat damage and vine stress

Buffers changes in topsoil temperature and radiation, thereby promoting a more even temperature regime for root survival and fruit ripening. Darker products generally heat up more than lighter products.

Reduced soil and nutrient loss / less vineyard inputs

Protects topsoil from the direct impact of rain and wind, thereby reducing erosion and land degradation.

Potential benefits of compost

Reason for the benefits

Improved soil health and vine performance / less vineyard inputs

Under suitable environmental conditions, increases topsoil organic matter and humus levels with subsequent improvements in soil physical, chemical and biological properties. Benefits include improved soil aggregation and structure, water infiltration and aeration, water and nutrient holding capacity and soil organism population, diversity and activity. Micro-organism activity in the rhizosphere (area immediately surrounding roots) is particularly beneficial.

Improved soil fertility / less fertiliser requirements

Contains nutrients (particularly N, P, K) present in both inorganic and organic forms. Inorganic nutrients become available immediately, while organic nutrients are released slowly over time as material undergoes further microbial decomposition. The decomposition rate of organic matter and subsequent release of nutrients is determined by climate, soil types and management practices.

Reduced pests and diseases issues / less chemical inputs and reduced risk of crop loss

Increases the population, diversity and activity of beneficial soil organisms which reduces the risk of pathogen growth and increases vine resistance to diseases.

For finer-textured composts, aim to achieve a depth of about 25mm (no greater than 50mm) and a band width of at least 500mm (Figure 3). When using compost as a sub-soil conditioner, the nutrient content of the product in relation to vine requirements should be used to determine application rates. Depending on the type of product used, soil type, environment and management practices, a 3- to-5-year benefit can be realised before a further application is required.

Composition 1. Soil moisture: Composts generally have a moisture content of between 30-40 per cent on a wet weight basis.

2. Carbon to Nitrogen ratio (C:N): This should be below 20:1 for mulch to ensure that there is no nitrogen drawdown (i.e. there is no microbial demand for nitrogen at the expense of the vine). This should not be an issue for compost since values are usually around 10:1.

A

A

B

B

Figure 2.

May 2014 â&#x20AC;&#x201C; Issue 604

3. Nutritional content: Since wine grapes do not require high rates of nutrient inputs, it is important to know the mineral content of the compost being added to the vineyard.

WHAT ARE THE COSTS? If purchasing from a supplier, costs will vary depending on the type of product(s) required, application rate(s), cartage distance to the site and spreading.

If making your own product(s),

Figure 3. www.winebiz.com.au

Grapegrower & Winemaker

43

grapegrowing costs will vary depending on costs associated with collecting ingredients and transportation to the site, production (e.g. turning, irrigating and monitoring), transport to the vineyard and spreading.

FACTORS TO CONSIDER/ASSESS The needs of a vineyard should be assessed on an individual block basis depending on soil health, vine growth and crop productivity, and fruit and wine quality specifications.

• The use of mulch and/or compost banded undervine in combination with mid row cover crops is a highly beneficial synergy for improving soil health, organic matter and nutrient levels.

• When using certain mulches, there may be elevated vineyard risks associated with frost, fire and pests.

• Mulch should not come in direct contact with vine trunks as this can result in stem rot.

• Monitor soil moisture content, particularly when using mulch, to manage irrigation scheduling requirements.

• Monitor vine nutrient status and check for deficiency symptoms associated with ‘nitrogen drawdown’ when using mulch since the C:N ratio may be high.

• Compost can influence vegetative growth and fruit composition through the addition and improved soil availability of nutrients. Monitor vine performance (crop yield, fruit and wine quality) to evaluate the benefits or otherwise of the applied product.

• Consider monitoring changes in soil health attributes (especially those associated with biology) when using compost.

HOW IS A COMPOSTED PRODUCT MANUFACTURED? The Australian Standard 4454-2012 provides a framework for the production of composts and quality assurance.

However, composted materials also need to be ‘fit for purpose’ and may have specifications that go beyond the requirements of this standard.

Many different organic materials can be safely composted and often include

garden, wood and paper waste, manure and grape marc.

The raw materials are generally preprocessed and then mixed to a balanced and consistent ‘recipe’ which ensures optimal conditions for biodegradation.

Micro-organisms break down organic materials by using the available food (mainly carbon and nitrogen), water and oxygen in order to grow and multiply.

During this process a starting C:N ratio of about 30:1 will be reduced to about 10:1 as carbon is converted to carbon dioxide.

The process generates heat, with a ‘peak heat’ temperature of between 55-70C required to kill pathogenic organisms and sterilise weed seeds.

Well-managed ‘quality’ compost will have documented additions of water and staged turnings to ensure that ideal soil moisture and oxygen/carbon dioxide levels are maintained throughout the process (Figure 4, page 40).

The entire process takes between eight and 24 weeks depending on the nature of the raw materials and the ambient temperature. After this time period, the composted material is left to ‘stabilise and mature’ whereby it cools down and the rate of breakdown decreases.

Contact: Tony Proffitt P: 61 8 97568011 E: tony@ahaviticulture.com.au

RECOMMENDED READING

Agnew, R. and Mundy, D. (2002). Mulch for sustainable production. HortResearch, Marlborough, New Zealand. ISBN 0-478-06833-6.

Biala, J. (2000). The use of composted organic waste in viticulture – a review of the international literature and experience. Environment Australia, PO Box 787, Canberra, ACT 2601.

Buckerfield, J. and Webster, K. (1999). Compost as mulch for vineyards. The Australian & New Zealand Grapegrower & Winemaker, 27th Technical Issue, 426a: 112-118.

Buckerfield, J. and Webster, K. (2002). Organic matter management in vineyards – mulches for soil maintenance. The Australian & New Zealand Grapegrower & Winemaker, 461: 26-33.

Epstein, E. (1997). The science of composting.

Technomic Publishing Company, Pennsylvania, USA. Lindsay, S. and Weatherford, J. (2000). Benefit cost analysis of composted organic mulch in vineyards.

South Australian Centre for Economic Studies.

Mundy, D. and Agnew, R. (2002). Grape marc in mulches: the potassium effect. The Australian & New Zealand Grapegrower & Winemaker, 458: 59-62.

Robinson, B. (2001). Manures, mulches and composts: do we know what we are putting on our vineyards? The Australian & New Zealand Grapegrower & Winemaker, 455: 20-21.

Schefe, C. 2003. Composting – the process. The Australian & New Zealand Grapegrower & Winemaker, 470: 14-17.

Wilkinson, K. (2002). First mulching rule – think before you do it. Australian Viticulture, 7(3): 70-73.

Wilkinson, K. (2003). Getting the most out of composts and mulches. The Australian & New Zealand Grapegrower & Winemaker, 478: 44-48.

OTHER RESOURCES Compost for Soils website: www.compostforsoils.com.au Soil Foodweb Institute (Australia) website: www.soilfoodweb.com.au The Recycled Organics Unit has developed a nutrient calculator for composts to help growers calculate the nutrient contribution of composted products. http://www.recycledorganics. com/product/agriculture/mulchnutcalc/ mulchnutrcalc.htm

ACKNOWLEDGEMENTS The Grape Wine Research and Development Corporation (GWRDC) provided funding for the publication of the fact sheet through their ‘Regional Grassroots’ program which is managed in Western Australia by Wines of Western Australia (WWA). WWA acknowledge the input of Tony Proffitt (AHA Viticulture), Anthony Quinlan (Soil Dynamics), Dave Cullen (C.Wise) and Keith Pekin (Perth Region NRM).

Disclaimer While every effort has been taken to ensure the accuracy and completeness of this publication, Wines of Western Australia accepts no liability by reason of negligence or otherwise arising from the use or release of this information or any part of it. In relying on or using any advice or information that has been expressed or implied and contained within this document, you accept all risks and responsibility.

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T: +618 8369 9522 May 2014 – Issue 604

young guns Marty’s living the dream in his vineyard Marty Gallasch always had a dream of becoming a viticulturist and with the backing of his father Frank the future for Gallasch is looking up. As Stephanie Timotheou reports, this Barossa grower is a force to be reckoned with.

F

or four generations Marty Gallasch’s family has worked on the same block at Ebenezer in the Barossa and since 1917 has grown Vinhaven Vineyards into a wine lover’s heaven.

The company produces premium grade Shiraz and Grenache and was established almost 100 years ago by Gustav Julius Gallasch.

With a deep family history running through the company, it was clear young Gallasch was destined to become part of the wine industry.

The 35-year-old husband and father completed a level three certificate in viticulture and cellarhand after finishing at Urrbrae Agricultural High School in downtown Adelaide.

As a fresh-out-of-high-school teenager, Gallasch worked at the family-owned and operated business before being employed as a cellarhand at Yalumba, which proved a big learning curve.

“At Yalumba I began learning about the other side of the industry and working at Barossa Vintners for two years also helped to give me an understanding of the different processes used in smaller wineries,” he said.

After nine years at the school of life Gallasch returned to Vinhaven Vineyards with his wife Ingrid and their three children to run the business alongside his father Frank.

new technology, my main goal is to build my property into a successful business, producing a product I can be proud of and pass onto the next generation,” he said.

CHALLENGES AND ACHIEVEMENTS

Aspiring achiever: Marty Gallasch with his Barossa’s 2013 Next Crop Leadership Program graduation certificate.

LEARNING THE ROPES

NEW AND OLD TECHNIQUES AND TECHNOLOGY

As a child Gallasch enjoyed the great outdoors and as he grew older, decided viticulture was the lifestyle and career which appealed to him most.

“I admired my father and several other characters in the district and bought into the idea that being involved in the wine industry provided an opportunity to be a part of producing an end product that we could take pride in as the primary producers,” he said.

He learnt how to prune vines from his father and, to a lesser extent, his grandfather, but happily admits most techniques have still been a result of trial and error.

“Those techniques continue to evolve as we work to find a balanced approach to our vineyard,” Gallasch said.

“I believe respecting the older ways while always being open to new ideas is the best way to improve in the long term.”

Gallasch said the biggest shift from methods used in the past had been soil management and excess tilling of soil.

In addition to this, Vinhaven uses minimal pesticides and herbicides which he said had been a hallmark of the business for many years.

“This has had some great advantages but has also provided us with a few problems which are now having to be dealt with as our theories evolve.”

Due to the small size of the business, Gallasch and his team often had to “make do” with what they have rather than exploring and spending money on cutting-edge technology.

But while old techniques and technology could only get you so far, Gallasch said he still relied on the internet and other digital platforms for gathering information and new ideas.

“At the end of the day, with or without

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During the past five years, environmental challenges thrown his way have been significant and continue to be a constant source of challenge and frustration.

“It’s quite tough to handle but at the end of the day it’s part of life and something that has to be accepted and dealt with rather than dwelt upon,” he said.

But challenges and occasional setbacks aside, Gallasch is still able to proudly point to many achievements in the business.

In January he graduated from the Barossa’s 2013 Next Crop Leadership program which has given him lifelong skills he will be able to put towards the family business.

“Among everything else I got a new level of confidence to interact and engage with the wider Barossa community and a better understanding of how we can work together to build the future of our region as a whole,” he said.

“I would definitely recommend the Next Crop program. The opportunity to hear and learn from industry experts has been valuable and I doubt there is a better place to start for any young grower.

“On top of that there was an incredible opportunity to connect and form relationships with likeminded people in the industry.”

THE FUTURE OF VINHAVEN Gallasch said his son Lawson and daughters Oriel and Josephine enjoyed getting into the vineyard and could be the next “big things” to hit the Barossa wine industry.

As a young winemaker his best advice to other newbies in the industry is to keep an open mind and be prepared to make mistakes.

“There is no one ‘right way’ to do this job and if you truly have a passion for it you will succeed.”

Contact: Martin Gallasch E: vinhaven@bigpond.com Grapegrower & Winemaker

45

grapegrowing

Sweet science, sweet outcome What’s good for the sugar industry may prove just as effective in Australia’s vineyards as scientists harness cutting-edge mapping technology to better manage harvest to improve quality control from vines to wines.

INSPIRED by impressive results in Queensland’s sugar industry, one of Australia’s biggest wine producers fortified this year’s vintage with cuttingedge mapping technology.

As it shares the battle against exchange rates, global economics and local oversupply, Treasury Wine Estates (TWE) has been trialling Geographic Information System (GIS) technology from industry leaders Esri Australia to streamline harvesting and bolster productivity.

The trial – called Project Sweet – is based on an award-winning Esri GIS technology solution rolled out by the Herbert Resource Information Centre (HRIC) – that revolutionised sugarcane production in Far North Queensland.

The technology creates a digital map providing a real-time view across the entire grape intake supply chain, including harvesting, transport and crushing at the winery.

TWE sustainability regional manager Gioia Small said under the guidance of HRIC, TWE would see the technology optimise efficiencies throughout the supply chain.

“The multitude of grape varieties and qualities provide challenges for winemakers because they must be kept separate to ensure the integrity and quality of the wine,” Small said.

“Developing an intake schedule

for each day’s deliveries requires a high degree of coordination between harvesters, carriers and the wineries,” she said.

“Traditionally this is done by phone, a method that provides no clear way to visualise in real-time the progress of each link in the supply chain – which can lead to inefficiencies and delays that can affect grape quality.

“GIS technology brings all this information together on common interfaces that are readily updatable and accessible throughout the supply chain.

“This provides flexibility and allows the winery to be ready for unforseen occurrences, such as when delivered tonnes vary from expected tonnes, deliveries are delayed, or arrive early.

“It’s also a boon for wine consumers, whose next great glass of wine could be thanks to cutting-edge, GIS technology.”

Project Sweet took place during the six-week harvest at TWE’s Rosemount Ryecroft winery in McLaren Vale, South Australia.

Small said at the heart of the system is a series of interfaces, called dashboards, which provide maps and data for each link in the supply chain.

“The harvesting dashboard provides a live map of where the harvesters are, what grape variety they are harvesting, how much has been harvested and an estimated completion time,” Small said.

The harvesting dashboard provides a live map the locations of harvesters, grape varieties, load levels and estimated completion times.

46 Grapegrower & Winemaker

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GIS technology provides a real-time view across the entire grape intake supply chain, including harvesting, transport and crushing at the winery.

“The logistics dashboard displays real-time mapping of truck locations on the road, the time they left the vineyard, their destination, an ETA and summary of their progress, and when their load is scheduled for crushing.

“The winery dashboard features the same logistics map and data about the trucks, as well as cumulative figures on the fruit that has been loaded, delivered and what is still remaining.

“Having this accurate and timely information at our fingertips will enable us to make informed business decisions, and ensure the optimal efficiency of each link in the supply chain, which is integral to the efficiency of the intake as a whole.”

Esri Australia GIS specialist Peter Wilmot said both TWE and HRIC should be commended for spearheading a new approach to agribusiness operations with their creative use of GIS technology.

“HRIC received international acclamation when they first used GIS technology to completely transform the way sugarcane was farmed in Australia,” Wilmot said.

“It’s fascinating to see them take what they’ve learnt and use it to overhaul traditional winemaking operations.

“Both HRIC and TWE are providing an outstanding example of how GIS can be used to analyse and visualise agricultural environments and workflows to increase production, reduce costs, enhance food security and manage land more efficiently.”

Contact: Gioia Small P: 61 8 8301 5590 E: gioia.small@tweglobal.com May 2014 – Issue 604

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Resistance shock a world-first for industry The bad news of resistance keeps rolling on and the latest cases should be providing a wakeup call to producers to lift their management programs.

A RECENTLY-confirmed case of annual ryegrass resistant to both glyphosate and paraquat is a warning to producers rotating herbicide modes of action alone does not solve all your herbicide resistance problems, according to researchers.

The Aust ralia n Glyphosate Sustainability Working Group (AGSWG), supported by the Grains Research and Development Corporation (GRDC), said it was the first case of glyphosate plus paraquat resistance in any weed species in Western Australia and a world-first for winegrapes.

The finding was made in a Western Australian vineyard after Department of Agriculture and Food (DAFWA) senior researcher Sally Peltzer was alerted to the problem by the vineyard owner.

“It isn’t just vineyard managers who need to be having a serious look at how they use knockdown herbicides, as it raises concerns about broadacre management practices as well,” Dr Peltzer said.

While the problem first appeared to be a paraquat failure, treating samples with glyphosate showed the ryegrass was

failing to respond to that knockdown herbicide as well.

AGSWG executive officer Andrew Storrie said the multiple herbicide resistance appeared to have been caused by 20 years of unplanned rotating of paraquat and glyphosate when treating the vine row strip.

“The area was treated two to three times per season and there was no followup to ensure any weed survivors were prevented from setting viable seed,” he said.

MONITOR WEEDS “Lack of follow-up is common practice across all spheres of weed control, from broadacre fallows to the treatment of fence lines, road verges and vine and tree crops.

“The only way to manage resistance is to kill the survivors of any herbicide application.

“This can be done with what we now call a ‘double knock’ which can be another herbicide mode-of-action or mechanical means such as cultivation, hand-pulling or heavy sustained grazing.”

Storrie said land managers should

monitor weed control to ensure weeds did not survive and reproduce following herbicide use.

“Another measure they can employ is to tank-mix full rates of two herbicide modes of action, so if one fails there is a robust rate of the second herbicide to kill the weeds,” he said.

“The good news about this population of weeds in the short term is that they are still susceptible to Group A grassselective herbicides which have been used to prevent any further seed set.”

For more information on managing glyphosate resistance visit the AGSWG web site www.glyphosateresistance.org.au.

For information on herbicide sustainability and harvest weed seed control practices, visit the WeedSmart information hub at www.weedsmart. com.

Contact: Sally Peltzer P: 08 99892 8504 or 0407 423 047 E: sally.peltzer@agric.wa.gov.au Andrew Storrie P: 08 9842 3598 or 0428 423 577 E: andrew@agronomo.com.au

Winebiz online Buyers’ Guide Equipment, Supplies & Services for the wine & grape industry www.winebiz.com.au/guide 48 Grapegrower & Winemaker

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May 2014 – Issue 604

Post-harvest no time to go slow At a glance: • Making something from the vineyard is important but there are probably blocks within every enterprise that when objectively assessed are actually pulling the business down.

• As the industry continues to mature, regions are becoming well known for certain varieties and we should be concentrating on what does well for the site and region.

• Vineyard health should be reviewed in light of your fertiliser history and any soil/plant testing that may have been undertaken.

• Make the most of the labour already on the vineyard. There’s no point getting contractors to complete pruning by the end of June and then having to “find” work for other employees.

Performance Viticulture’s Ben Rose pulls out his check list for post-harvest vineyard care and pruning and it takes in everything from getting rid of non-performing varieties to a work schedule for rainy days.

THE 2014/2013 season was very variable both from state to state, Post-harvest region to region and vineyard care even within regions.

Early frosts, poor flowering conditions, late frosts, dry weather, heat extremes, wet weather and disease.

As a grower how do you manage everything?

So before undertaking any work in and on the vineyard post-harvest the long term economics of the operation should be considered.

I don’t mean just the dollars and cents.

Obviously making something from the vineyard is important – but there are probably blocks within it that when objectively assessed are actually pulling the business down.

For example, is there a block of, say,

Shiraz, that has been harvested only twice in the past five years, either from disease or from lack of demand?

If so the future of these blocks should

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CleanOxide 75 is effective over a broad ph range of 4 to 10.

CleanOxide 75 is 10 times more powerful than chlorine.

CleanOxide 75 is effective at lower dose rates than chlorine & hydrogen peroxide.

• CleanOxide 75 does not contain free chlorine.

• CleanOxide 75 is non corrosive at the recommended dose rates.

• CleanOxide 75 does not react with ammonia & does not produce toxic compounds in contact with organic materials present in water.

• CleanOxide 75 is so effective against biofilm because it exists in solution as a dissolved gas. The dissolved gas is able to diffuse into the biofilm where it can destroy the micro-organisms responsible for the biofilm.

• Micro-organisms do not develop resistance to Clean Oxide 75.

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May 2014 – Issue 604

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Grapegrower & Winemaker

49

grapegrowing be carefully considered as just one or two poor performers can destroy a whole business.

The future of these blocks needs to be seriously considered along the following lines: • Should they be pulled out – and if so is it just the grapevines or trellis and all?

• Should they be grafted (to what)?

Given the unsettled nature of the weather, it may be time for many vineyards and regions to consider what varieties work well.

And what varieties do not perform to their best every year.

As the industry continues to mature, regions are becoming well known for certain varieties and we should be concentrating on what does well for the site and region.

DEVELOP A PROGRAM Once these decisions have been made a program for the coming months should be developed, to ensure everything is done in a timely and cost-effective manner.

Firstly, move through the vineyard and determine, block by block, what repairs are required and when – and write them down.

There are thing which need to be done before any pre-pruning so you also need to consider this checklist: • Broken posts have generally been neglected during the past few years and I have seen a few blocks where rows were not picked (and in some cases not sprayed at all) as a good number of the posts in a single row had broken and the row was flat on the ground).

• Broken end assemblies can lead to the above too.

• Broken and loose wires can make pre-pruning difficult and/or slow and costly.

• If pre-pruning, are there cordons that are broken or need replacing? If so wrap down new canes before prepruning starts (it is too late once it is pre-pruned).

You should also consider mid-row maintenance.

Do the mid rows require attention?

Have you thought about introducing cover crops?

If you use sheep and/or cattle during the winter are your existing fences stock proof?

When it comes to undervine maintenance consider the use of herbicides and when their application may be most timely (winter or early spring).

Vineyard health should be reviewed in light of your fertiliser history and any soil/plant testing that may have been undertaken – always taking into account the way the vineyard and grapevines performed.

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May 2014 – Issue 604

COMPOST OR MANURE Consider the use of compost or chicken manure to increase nutrient and carbon levels in the soil – a part application now with a follow up in early spring can be most beneficial.

Don’t forget the irrigation system either: Service the pump (old oil sitting in the engine can corrode it so change it now to ensure the pump is in good condition for the start of the next season).

Grease bearings.

Check fertigation systems.

Clean out the water filters (and chlorinate).

And generally clean out the pump shed.

Broken irrigation lines, missing sprinkler heads and cracked pipe work including hurdles, taps and valving may need to be replaced.

This is the ideal time of the year for machinery maintenance.

It is a good wet day job and can be scheduled whenever a wet day occurs during your maintenance schedule.

General property maintenance should include grading/gravelling tracks, removing rubbish and taking used chemical containers to an approved disposal centre (i.e. “DrumMuster” – see www.drummuster.com.au/find-acollecion-site/ for details).

PRUNING STRATEGY TO HELP BOOST VINE PERFORMANCE If you have recorded declining yields on cordon pruned varieties, this may be the time to cane prune and replace cordons (be careful of Chardonnay and Merlot in particular).

Determine a pruning regime that makes the most of the labour already on the vineyard.

There is no point in getting contractors to complete pruning by the end of June and then having to “find or make” work for other employees.

Better to get the employees to prune until mid/late July and assess whether additional pruners are required (if paid on a piecework basis they can be cheaper near the end of the season too).

While looking at the pruning regime, determine what style of pruning is best for each block.

Are there blocks where the yield has been declining? If so try to identify the cause.

There could be many reasons why the yield in block declines – disease (particularly Eutypa), poor nutrition (see above), too wet or too dry, shading of bud wood or just old cordons.

Increasing bud numbers to increase yield will work well in the short term, but over a longer period may lead to shading of the bud wood and further reduction in yields and may lead to increased disease pressure.

Consider bud/spur spacing and perhaps cordon replacement.

Lastly you must find the time to take a break.

The vineyard/winery business is very taxing, mentally and physically being tired will make any issues bigger than they are.

Contact: Ben Rose P: 61 0418 836 773 E: ben@performanceviticulture.com.au

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Grapegrower & Winemaker

51

grapegrowing

Fan power: The new VineCHIEF E-FLO from Bertolini has been designed by local engineers to perform under local conditions and offers both a 2000- and 3000-litre option.

Arrival of the Tangential fan gets a real spray from the vineyard industry BA Group has released its VineCHIEF E-FLO vineyard sprayer on the Australian market.

And early results from a trial demonstration to grapegrowers in the Adelaide Hills have given a good demonstration of the impact of the E-FLO tangential fan – designed in Australasia for local conditions.

The company says its VineCHIEF E-FLO is available in two models – the VC2200 and VC3000, for their 2200- or 3000-litre capacity – with a standard single axle utilising large 400/60x15.3 flotation tyres or with optional tandem axle.

And its E-FLO fans have been designed

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52 Grapegrower & Winemaker

with a new welded-fan construction for less distortion, providing more airflow at lower RPM. Its new oversized bearings and no centre shaft also provide for longer bearing life and easier servicing.

VineCHIEF E-FLO fans are also hydraulically driven, requiring less power consumption and offering fuel savings.

BA Group regional manager Daniel Peacock, who has more than 13 years experience in the spraying industry describes the new technology as a major step fotrward for vineyards.

Peacock says with his background in every facet of the business, from parts

interpreter and then production manager and finally state sales manager for a leading sprayer manufacturer he he has seen it all.

"Before joining the BA Group as its regional manager I spent two valuable years at TeeJet in technical support role," Peacock says.

"At BA I see myself very much as a hands-on manager and as well as ensuring the company runs smoothly I am always happy to work closely with our producer clients to make sure they get the best possible product for what they need to do on their properties - and I can confidently say that the VineCHIEF E-FLO cross flow fan’s vertical airstream

1300 558 361 www.tuckaway.com.au www.winebiz.com.au

May 2014 – Issue 604

precisely targets the canopy according to the stage of growth and time of season.

Peacock says the air pattern emerges unrestricted at the rate of 11,520 M3/hour per fan, giving outstanding penetration into the canopy, creating visible turbulence behind the leaf to ensure thorough coverage.

“The fact that all the nozzles on the VineCHIEF E-FLO cross flow fan are at equidistance to the canopy guarantees even penetration over the whole canopy area,” he says.

“The E-FLO fan also has extra nozzles mounted in the bunchline area, which enables targeting bunches more easily and creates more fines for better spray penetration.

“Turbulence in the canopy is increased by the two-row unit due to the ‘V’ spray pattern converging from either side and ‘working’ in the canopy with optimum results.

“Of particular value, we believe our VineCHIEF E-FLO sprayer has been shown to work better than many other systems under adverse weather conditions – a superior performance which is due to its innovative, even curtain of air.”

Ease-of-rate change and canopy heights is achieved by turning the rollover nozzle either off/on or rolling completely over (180 degrees) to allow a larger or smaller nozzle to be selected.

For reliability all VineCHIEF sprayers are fitted with a Bertolini Poly pump for maximum chemical resistance and Bertolini “Berti” electric valves combined with the TeeJet 844AB sprayer control for precise application.

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Low H.P. requirement Low fuel consumption Quiet operation Air stream curtain for superior penetration Double nozzle bodies for quick rate change

Hydraulically driven fans – lower power 1 consumption gives major fuel savings

New welded fan construction for less distortion – 2 more airflow at lower r.p.m.

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Ph: 03 5278 9033 Fax: 03 5278 7433 Email: info@bagroupaustralia.com.au Grapegrower & Winemaker

53

grapegrowing

Pruning systems: a short Australian Wine Research Institute’s Peter Dry takes a look at the history of pruning – where it began and what it has evolved into in keeping with the rapid growth of the global industry and the demand for mechanisation to keep pace with that expansion.

Pruning

Pruning as a practice is as old as the culture of the vine. It was known in ancient Egypt, mentioned frequently in the Bible, and described

by Pliny, Virgil and

Columella.

Apart from some minor empirical changes – for example, in the 1850s J. Guyot in France described the ‘renewal system’ for varieties with low bud fruitfulness at basal node positions (known as ‘cane pruning’ in California and Australia) (Galet 1983). And the practices remained largely unchanged.

Early in the 19th century, a better understanding of plant physiology lead to a re-evaluation of these pruning practices which commonly removed 85-98 per cent of the annual growth of the vine (Winkler et al. 1974).

Research was started to determine the effect of pruning and crop load on shoot growth, and the effect of pruning on the capacity for production: for example, M. Ravaz in France, A Perold in South Africa and A. Winkler and co-workers in California.

In 1911, M. Ravaz (France) suggested the ratio of fruit weight to wood was the key to consistent productivity and fruit quality (Galet 1983).

The principles formulated by Winkler and co-workers (Winkler et al. 1974) are perhaps the best known.

They also defined ‘vigour’ and ‘capacity’ for the first time.

Later, N. Shaulis and co-workers in New York, mainly working on American spp. and hybrids, further advanced our understanding of the physiological basis of pruning (Shaulis 1960) and developed the concept of ‘balanced pruning’, that is, that the number of nodes retained is determined by a measure of vine capacity – the most common and convenient method is a measure of pruning weight.

54 Grapegrower & Winemaker

Pellenc’s TRP precision pruning machine is the latest advance in the drive to better mechanical pruning which was initially driven by the large numbers of small bunches that is the normal consequence of conversion and which may be uneconomical to harvest by hand.

Vine capacity is an indication of carbohydrate reserves and in principle a balanced-pruned vine will have sufficient shoot growth (and thus leaf area) to ripen the fruit load.

In the late 1970s in Australia, minimal pruning research began at CSIRO. It is said to have had its genesis in a debate between N. Shaulis and P. May while the former was on sabbatical at CSIRO. The question under debate was: ‘Would a non-pruned vine die?’

The development of the minimal pruning system is described in detail in Clingeleffer et al. (1999 and Sommer et al. (1993).

The early experience of minimal pruning was in hot climates and some critics suggested it was unsuited to cool climates.

However, research in Australia and the US from the 1980s and in Germany in the 1990s has shown minimal pruning may be a valid system in cool climates for a range of winegrape varieties (Pool et al.1989, Clingeleffer 1992, 2000).

The development of mechanical pruning (MP) followed that of mechanical www.winebiz.com.au

harvesting (MH) because the large numbers of small bunches that is the normal consequence of conversion to MP may be uneconomical to harvest by hand.

MP research appears to have started in the US, Italy and Australia in the 1970s. The first published paper on MP of grapevines may be that of Morris and Cawthorn (1975) describing MP research on Concord (Vitis labruscana) at the University of Arkansas.

The research in both Italy and Australia was done on V. vinifera winegrape varieties.

In Italy, a tractor-mounted multi-cutter bar device was trialled at the University of Bologna (Intrieri and Marangoni 1982, Cargnello 1982).

In Australia, at both NSW Department of Agriculture at Griffith (Freeman 1982) and Roseworthy Agricultural College

by Richard Smart (Dry 1983), the effect of actual and simulated MP on vine growth, yield and fruit composition was studied over several seasons. The early MP research in France was described by Carbonneau (1979).

In the 1980s, MP of Geneva Double May 2014 – Issue 604

history of a long practice Curtain and single cordon (‘Free Cordon’) systems was studied in Italy (Intrieri and Filippetti 2000).

Also, the single cordon training system was developed for total vineyard mechanisation (TRINOVA) (Intrieri and Filippetti 2000).

In the 1990s, there was gradual replacement of relatively ‘crude’ hedging systems by more precise ‘barrel pruning’ systems which permit greater control of node numbers retained, particularly important for VSP trellises. Manufacturers in France, e.g. Pellenc, developed integrated systems for MH and MP. It was estimated that 60 per cent of Australian vineyards were pruned mechanically by 1992 (Clingeleffer 1993) and had increased to 80 per cent by the end of the decade (Morris 2000).

The most common equipment used for MP from 1990s was described by Clingeleffer (2000). In the 2000s, research on robotic pruners has been conducted by companies such as Pellenc.

Clingeleffer, P. (2000) Proc. Amer Soc. Enol. Vit.. 50th Anniversary Annual Meeting: pp.165-169

It was estimated that 60 per cent of Australian vineyards were pruned mechanically by 1992 and that had increased to 80 per cent by the end of the decade Contact: Peter Dry. P: 61 8 8313 6600.

E: Peter.Dry@awri.com.au.

Clingeleffer, P. et al. (1999) Proc 10th Aust Wine Ind. Tech. Conf., pp 188-196.

Clingeleffer, P. et al. (1992) Vitic. Enol. Sci. 48, 130-134 Dry, P. (1984) Grapevine response to mechanical pruning. Eds. Lester, D and Lee, T. Coonawarra Viticulture: Aust. Soc. Vitic. Oen. Seminar. pp. 7-12.

Freeman, B. (1982) Proc. UC Davis Grape and Wine Cent. Symp., Ed A. D. Webb: pp. 261-263.

Galet, P. (1983) Precis de Viticulture 4th edn (Dehan) Intrieri, C. and Marangoni, B. (1982) Proc. UC Davis Grape and Wine Cent. Symp., Ed A. D. Webb: pp.

266 – 269.

Intrieri, C. and Filippetti, I. (2000) Proc. Amer. Soc. Enol.

Vit.. 50th Anniversary Annual Meeting: pp.170-184.

Morris, J. (2000) Proc. Amer Soc. Enol. Vit.. 50th Anniversary Annual Meeting: pp.155-164.

Morris J. and Cawthorn, D. (1975) Proc 96th Ann. meeting Ark. Sta. Hortic. Soc.: pp. 96-101.

References Carbonneau, A. (1979) Prog. Agric. Vitic. 96 (12),

Pool, R. et al. (1989) Riv. Ing. Agraria No. 9, 39-43.

255-258.

Shaulis, N. (1960) Cultural practices for New York vineyards. N Y State College Arg. Ext. Bull. 805, 3-47.

Cargnello, G. (1982) Proc. UC Davis Grape and Wine Cent. Symp., Ed A. D. Web: pp. 274-283.

Clingeleffer, P. (1993) Proc 2nd N Shaulis Grape Symp. Fredonia NY: pp. 20-30.

Sommer, K. et al. (1993) Vitic. Enol. Sci. 48, 135-139.

Winkler, A. et al. (1974) General Viticulture (Univ. Calif Press)

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Grapegrower & Winemaker

55

grapegrowing

Cut above: The Pellenc Evolution has been a success worldwide since its release last year, offering better penetration and cleaner cuts.

Getting a grip on pruning this season

THE Lixion hand-held pruner remains a favourite for smaller pruning work with more than 300,000 grapegrowers working with Pellenc worldwide.

The new-generation Lixion Evolution launched in Australia last season.

With a new design, new cutting head and new harness the Evolution still draws on the original Lixion’s most successful components – the lightest on the market (handpiece weighs just 787g), their speed

Owen McCarron 0419 006 100 56 Grapegrower & Winemaker

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May 2014 – Issue 604

grapegrowing (up to 82 cuts per minute), power (up to 35mm cutting diameter) and precision.

The new battery harness has been ergonomically designed to offer greater user comfort.

It is made with a breathable mesh fabric, better weight distribution, provides ventilation for the back and includes a battery cover to protect it from the elements. Stand-out features of the Lixion secateurs include its narrow body and head that enables better penetration into vegetation and the quality Pellenc-Pradines blades fabricated in-house in France, which ensure clean cutting and no bark peels.

MECHANICAL PRE-PRUNING With a significant background in both innovation and visionic technology, it’s no surprise Pellenc produced the first mechanical machine equipped with a vision system to simplify vineyard pruning. The Visio pre-pruning machine is packed with technological innovations.

The Pellenc-designed Marguerite mulching discs eliminate wood splitting and reduce soil compaction.

The discs are also both reversible and interchangeable between left and right meaning the lifespan is quadrupled.

Moreover, the cutting components require no sharpening and use Pradines

blades with the same cutting quality as pruning shears.

The visionic system is divided into Visio 1 and Visio 2.

Visio 1 relates to automatic post detection (of any type, shape or composition) and synchronised forward and cutting speeds. Whilst providing increased work quality and a reduction in vine shoots around the post, the Visio also provides increased driver comfort and enables operation at night, in rain or at times when visibility is low. In addition to Visio 1, Cordon Tracking is available via Visio 2. The machine can literally track the cordon and automatically adjusts the height of the machine to the cut required by the driver. This tracking device automatically adjusts according to the driver’s initial settings, to the nearest half centimetre. This system ensures a much higher work quality than that of manual operation and greater vine protection.

Final pruning time can be reduced by 50-60 per cent for spur pruned vineyards and by 30-40 per cent for cane pruned vineyards. Pellenc’s latest innovation in viticultural pruning is the TRP precision pruning machine, offering a true alternative to hand pruning.

A step-up from barrel pre-pruning and hand clean-up, the TRP can drastically

reduce pruning time when compared with the standard pruning rate of 50 hours/ hectare (dependant on the age and condition of the vine, grape variety and root stock).

Peter Stephens of Sevenfields, Mundulla, made use of the TRP for pruning in 2013.

MAJOR SAVING “It saved us around 40 per cent of our pruning time (barrel pre-pruning and hand clean-up) and results were close and neat,” he said. “Pruning evenly and closer to the cordon results in more smaller, evenly distributed bunches. It also optimises air flow and spraying due to the more even vine growth.”

The TRP operates with electrical energy, meaning low operating cost due to the significant reduction in tractor engine speed. The electricity also enables the cutter modules to reach rotational speeds of 4000 rpm, resulting in excellent cutting quality, even on thicker branches.

The TRP also benefits from cordon following by visionics. Both Visio and TRP operate from the Pellenc Multiviti Chassis or multifunction tractor.

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www.winebiz.com.au

May 2014 – Issue 604

New softer hand grip for the Felco 7 A RECENT innovation from Felco of Switzerland is a new, rubberised softgrip finish on the rotating handle of the Felco 7.

This high-performance model is recommended for anyone out in the vineyard and pruning for extended periods.

That is a workload which demands an ergonomic design which offers that essential comfort in the hand.

Felco isays it is also looking to push the boundaries of excellence for rotating handle tools and the re-designed Felco 7 is just one example.

The rotating handle of the Felco 7 minimises cutting effort by increasing cutting force as the handle rotates.

The geometry of the handles has also been altered to improve cutting effectiveness.

At the same time the new finish of the handle is softer to the touch and therefore easier on the hands.

The Felco 7 now features an angled cutting head with a hardened steel screwmounted anvil blade, forged aluminium handles.

That is enhanced by its cushion stop for wrist protection, a sap groove and a wire cutting notch.

And all parts are replaceable for extended tool life.

The Felco 7 with the new soft-grip rotating handle is available now at Felco stockists. For details contact Felco on 1800 730 257.

May 2014 â&#x20AC;&#x201C; Issue 604

Quite a handful: The rubberised soft-grip finish on the rotating handle of the Felco 7 provides an ergonomic design which offers valuable comfort in the hand.

CORRECTION In the April issue of Grapegrower & Winemaker we inadvertently included an incorrect list of stockists for the new Felco 801 electric pruning shear.

While these stores do stock various Felco products they do not distribute the Felco 801.

The Felco 801 is a professional electric pruning tool and is only available through a national network of qualified Felcotronic dealerships.

For details of your nearest Felcotronic stockist, please call Felco Australia on Freecall 1800 730 257.

We apologise for any inconvenience that may have been caused.

www.winebiz.com.au

Grapegrower & Winemaker

59

grapegrowing

There is still life, even after a killer frost hits Viticulturist Ben Rose looks at the frost threat to vineyards and says while our conditions are better than the industry faces in the Northern Hemisphere the potential for serious production damage is still there.

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VITICULTURIST Ben Rose says the Bureau of Meteorology (BOM) Frost identifies that there are management two main ways frost can form in vineyards: • Radiation frost: Radiation is the most common mechanism for frost formation in Australia. Frost occurs when the ground and ambient air cools down through the loss of heat to the atmosphere. This most commonly occurs under clear skies and with little or no wind. Radiation frost begins at ground level and gradually rises to higher objects.

• Advection frost: Advection frost (also known as “freeze”) can occur at any time, day or night. Frost forms when a mass of very cold air moves over an area, replacing the warmer air in the environs – and it is not influenced by cloud cover. This type of frost is generally not seen in Australia, as the air masses in our region are very rarely cold enough to produce a freeze From that point Rose says BOM then goes on to discuss the types of frost which can result as it can also take several forms, including: • White frost (or hoar frost): White frost is a deposit of ice crystals formed by direct deposition on objects exposed to the air. Water vapour in the air freezes upon contact with an object that has a surface temperature below 0C. This is the kind of frost which is common in Australia, and that we often see on tree branches, grass stems and car windscreens.

• Black frost (or dry freeze): Black frost occurs when the temperature drops to freezing point, but the adjacent air does not contain enough moisture to form white frost on exposed surfaces.

This causes an internal freezing of the vegetation, leaving it with a blackened appearance and killing it. Black frost is fairly uncommon in Australia.

• Killing frost: When a frost period is sufficiently severe that it ends the growing season (or delays the www.winebiz.com.au

beginning of the season) it is referred to as a killing frost. Killing frosts are normally black frosts and fortunately are also uncommon in Australia.

“The best condition in a vineyard for frost prevention is bare, firmly packed soil that contains adequate moisture to allow heat accumulation during the day and radiation during the night,” Rose says.

“As the soil management conditions change, so too does the potential change in temperature at cordon height.”

CONTROL SOLUTIONS “Where it is not possible to achieve bare ground due to environmental factors such as the potential for heavy spring rains to cause soil erosion, or due to permanent cover crop conservation, it may be possible to mulch the mid row at the lowest possible height (almost scalping the ground).

“Provided that there is adequate moisture in the ground this will give you almost the same protection as bare soil.

“Trellis height also plays a role in frost prevention and it has generally been recognised that every 500mm increase in cordon height will give a 0.5C increase in temperature. In new plantings this is something critical to take into consideration.

Other passive measures of frost control, such as the application of frost prevention foliar sprays, have achieved varying results in different areas.

Rose says that he has not had any experience with their use and as such cannot recommend their reliable use.

“The use of fungicides at bud burst, and during frost risk periods, has also been suggested to reduce the number of ice-nucleating bacteria (Pseudomonas syringue) present on the vine leaves, “By reducing the number of these bacteria, the potential for ice to form is reduced and as a result the damage sustained from a frost is also reduced.

“However, these measures have not been shown to be reliable in heavy frost conditions.

“When there has been some significant May 2014 – Issue 604

damage from frost there will obviously also be some yield loss.

“For woolly buds it takes temperatures of about -3.5C to damage the bud and about -5C to kill the bud.

“Shoots over about 150mm require a temperature of zero degrees to do damage. Frost will always be detrimental to yield, but it is a matter of degree and management post-frost as to how well the grapevines and yield will recover.

“If the frost is severe and your shoots are small then the entire shoot will be burnt.

“This is probably the best scenario, as it will force the secondary bud to burst, which is normally about 50 per cent as fruitful as the primary bud. “You don’t have to undertake any additional work in this case, but your season will be slightly delayed as re-budburst needs to take place.”

If the frost is less severe, or the shoots more advanced, Rose suggests that the growing tip, leaves and bunches only may be damaged, leaving the main shoot stem alive. In this scenario the shoot will push lateral growth from the leaf axes.

“These lateral shoots will not be fruitful so the yield will be greatly reduced, often to zero,” Rose says.

In this case it is best to remove the

Burned off: Severe frost damage at Ebenzer in the Barossa Valley shows the damage weather conditions can cause in vineyards.

damaged shoot and force the secondary shoot to grow, providing a fruitful shoot.

The removal of these shoots is best done by hand, at a quick walk through removing all shoots except those around the crown.," he says.

“Various chemical methods have also

been trialled around the country but I find these mostly unsatisfactory.”

Contact: Ben Rose P: 61 (0)418 836 773 E: ben@performanceviticulture.com.au

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Grapegrower21/6/10 & Winemaker 61 3:49:28 PM

best of boutique

The

beauty

of the

boutique

business The little guys far and away make up most of the numbers when it comes to wineries in Australia and New Zealand.

Yet a staggering 75 per cent of the Australasian industry is also made up of wineries crushing less than 250 tonnes annually – but producing some of the most famous drops on the market.

And while boutique wineries might be just a drop in the global wine ocean, there is an argument, as suggested by Michael Hall in My View (see Page 6), that the sheer quality and individuality of our boutique wines is what will set us apart in the export market.

This year we invited a mix of people – from one of last year’s nominees to retailers to a woman who is a specialist in providing the eye-catching labels which help set boutique wines apart – to give us their selections.

Finally we also asked wine commentator Tony Keys for his opinion – it’s a little bit different but that’s exactly what we got.

62 Grapegrower & Winemaker

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May 2014 – Issue 604

More than just fermented grape juice Wine writer Max Marriott says choosing a new favourite five was made easier by the increasing depth of New Zealand’s boutique wine sector and the emergence of some exceptional products.

WHEN I was asked if I could provide a fresh list of boutique New Zealand wineries to profile in the annual issue, having already supplied a list of favourites the year before, it wasn’t hard to come up with five new names.

Not that my preferences have changed, rather, that the depth of the New Zealand wine industry is such that there is a growing list of producers who not only qualify under the “boutique” criterion (especially when compared to their Australian brethren), but under the “exceptional” criterion as well.

Exceptional is not a word I use lightly, nor is it a word based purely on qualitative value – if that were the case, the list would be overflowing.

No, exceptional must allude to an exception to the rule: it will incorporate the people behind the brand, the land that they tend, their character, philosophies, manner and intent.

Wine is, I believe, more than just fermented grape juice to the consumer now, though each of the growers I’ve listed below would be the first to insist that it is just that.

They are people who harness old world methods, people that possess tremendous humility (as a farmer must), people with great knowledge, skill and a twinkle in their eye.

These are wine producers that grace my cellar, whom I know personally, where quality is an afterthought leveraged off their farming practices and their winemaking gesture.

These are wines that are not necessarily expensive and sure to evoke an emotive response.

Millton (Gisborne) James Millton is one of the industry’s special people. Forever asking and forever questioning, with an unbridled enthusiasm that is charismatic and contagious. A true pioneer, not only of his region, but of the organic and biodynamic movement in New Zealand – and the world.

His Chenin Blanc is a stellar, standout wine year in, year out, and the Riesling and Viognier are both wonderful examples of these varieties as well.

In cooler years the Pinot can resemble a good Borgogne rouge and the Chardonnay is never short of texture, structure and luminosity. The portfolio May 2014 – Issue 604

is vast, interesting and sure to have something for everyone.

Kusuda (Martinborough) It would seem to some like early days for Hiroyuki Kusuda, yet he actually made his first wines from Martinborough in 2002 and it’s only recently that he seems to have leapt onto the world stage.

A perfectionist, working with reds in a cool, sometimes marginal climate makes for an exciting recipe.

There has even been talk that he flies in a plane-load of his kin to fastidiously sort the bunches at harvest, sometimes even resorting to tweezers.

The dry Riesling is quickly forging a reputation and his Syrah is brilliant, demonstrating that rare combination of elegance and power. Production is miniscule and the wines are hard to get, but it is definitely worth your while to track them down.

Neudorf (Nelson) Pioneers, Chardonnay Shoguns, Masters of their Domaine. Tim and Judy Finn have been at it for more than 35 years and have helped Nelson to become the prominent wine region that it is today.

Their special piece of dirt in the Upper Moutere (clays) is lovingly tended, whilst also incorporating other local subregions within the portfolio, namely the Brightwater Gravels. The Neudorf Moutere Chardonnay is arguably the country’s best example of the varietal, with exceptional staying power (I’ve enjoyed examples that are remarkably fresh at 15 years of age).

The Pinot and Riesling are also excellent, and keep an eye out for the Viognier, already making inroads shortly after its debut release.

Hans Herzog (Marlborough) The Swiss-born Hans Herzog and his wife Therese planted their vineyard in the Wairau Valley of Marlborough almost 20 years ago after searching for just the right piece of land. Since then, the vineyard, wines and restaurant have achieved an enviable reputation for quality and consistency.

Hans has experimented with a vast array of varietals that you would not typically find in Marlborough, including Arneis, Barbera, Tempranillo and Zweigelt.

The wines are always fashioned in an elegant, understated way, built on www.winebiz.com.au

Exceptional opportunity: Max Marriott says exceptional must allude to the people behind the brand, the land they tend, their character, philosophies, manner and intent.

complexity and structure rather than fruit and power.

Magnificent food wines and particularly enjoyable for those more attuned to an old world palate.

Rippon (Central Otago) Nick Mills would describe himself as custodian of the Rippon property, located on the shores of Lake Wanaka in Central Otago. The vineyard was planted by his late father Rolfe and mother Lois when the region was naked of any vines whatsoever.

Since then, the family has nurtured and nourished the property, utilising organic and biodynamic methods, with a real focus on the social aspect of the wine cultural experience. The suite of Pinot Noirs, particularly those from the old vines, is full of layers, depth, complexity and sheer presence.

The special release of Gamay – made with no additions – is something worth seeking out too (though, at a production of 50 cases, this may prove a futile exercise).

Contact: Max Marriott E: max@maxmarriott.com Grapegrower & Winemaker

63

best of boutique Winemaker of the Year’s favourite five Clonakilla was a standout wine in last year’s Grapegrower & Winemaker Best of the Boutiques – a year crowned with Tim Kirk’s success as Winemaker of the Year.

Following in the footsteps of his father John, who founded Clonakilla in 1971, Kirk has ensured a front seat in the Australian wine industry with his Shiraz Viognier.

With only 300 cases made each year it has become one of the boutique industry’s most sought-after wines.

It also makes him a prime candidate for this year’s panel.

64 Grapegrower & Winemaker

Bass Phillip Phillip Jones makes stunning Pinot Noirs from his Gippsland vineyards which capture that ethereal, beguiling dimension that so many other winemakers seek in the variety but rarely find.

Giaconda Rick Kinzbrunner is an original wine thinker; brilliant, intuitive and sensitive to the complex aroma and flavour nuances his beautiful vineyard site delivers.

Mt Langi Ghiran One of Australia’s great Shiraz sites which delivers extraordinary depth of spicy/savoury varietal flavour year after year.

And it is a testament to the skill of Trevor Mast and the highly talented winemaker/vignerons who have followed in his wake.

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These are wines which can live and grow a long time in the cellar.

Oakridge David Bicknell makes arguably the greatest expressions of Australian Chardonnay going around today. Razor fine which a perfect balance between winemaking artefact and purity of fruit.

Bindi Michael Dhillon is a superb wine craftsman and a great respecter of terroir.

He is dedicated to distilling the essence of his majestic sites in cool Macedon Ranges through the medium of exemplary Chardonnay and Pinot Noir.

Contact: Tim Kirk P: 61 2 6227 5877 E: wine@clonakilla.com.au

May 2014 – Issue 604

The art of choosing a favourite wine Nina Chalmers is owner and creative director of Adelaidebased Graphic Language Design, specialising in brand development, wine label and packaging design.

She and her creative team collaborate primarily with boutique wineries to conceptualise and develop cohesive and memorable brands that tell the story of where wines originate, and who the people are behind that brand.

Few people in the business work more closely with more wines, giving her a very handson feel for her selections.

Hahndorf Hill Winery

Designer set: Pictures really can be worth a thousand words and label designer Nina Chalmers has helped launch countless brands with her trendy work.

My top boutique cellar door experience has got to be Larry Jacobs and Mark Dobson’s ChocoVino tastings, savoured overlooking their Adelaide Hills vineyards. What could be better than chocolates paired with unique and beautiful wines? My particular favourites are their 2010 Shiraz and Blaufrankisch Blueblood, and on a hot day, the Zweigelt – Zsa Zsa Rosé (when it’s available).

its first vintage in 2010, it was all about the wine. As James described his background in soil chemistry and passion for producing wines without the addition of yeasts, acids, tannins or need for filtration, I curiously took a sip of the crisp McLaren Vale Chenin Blanc in my glass. The sensory layers on the nose and palate were sublime, and I was hooked. Their winemaking is as much a personal, creative statement as their labels.

Jauma

Bellevue Estate

The first time I encountered James Erskine and his quirky Jauma brand was at The Apothecary’s second Annual Alternative and Emerging varietals tasting. Obviously, one of the first things I took note of was the label on the bottle of white in his hand. It was colourful and naive in style, but intriguing in the absence of concern for ice bucket strength or need for a matt varnish.

For this young brand, celebrating

My first bottle of 2011 Bellevue Estate Shiraz was given to me as a thank you gift, and I haven’t looked back since.

Because their wines are produced in smaller batches, there is no need for tannins to help with ageing and yeast is only added as required.

jobs

Paracombe I was delighted to meet Peter Drogemuller at the 2013 Adelaide Hills

Wine Show lunch where he told us the story behind his family winery before he received his award of recognition.

His surprise and humbleness was so endearing, and just goes to show how valuable it is for wineries to share the stories and personalities behind their brands. Their award-winning 2013 Holland Creek Riesling was my favourite of the day and remains in my Top 5.

Samuel’s Gorge Introduced to me by good friends, the 2012 Tempranillo with the gorgeous mosaic label always conjures up warm fuzzy feelings for me. Another winery with a wonderful philosophy, and beautifully written tasting notes that perfectly capture the essence of McLaren Vale.

Contact: Nina Chalmers P: 61 8 8232 3577 E: info@gldesign.com.au

For further information contact Andrew Dawson at widartwork@winetitles.com.au or by phoning +618 8369 9500 or post your ad online at winejobs.com.au

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65

best of boutique For excellence turn to the artisans Andrea Pritzker writes as a member of Langton’s expert wine panel she is fortunate enough to regularly taste some of the finest wines from Australia and around the world. So she says narrowing a list down to just five wines “was incredibly difficult”. To arrive at her selection, she looked for artisans; boutique producers crafting wines of exceptional quality and value. Although the wines all hail from vastly different parts of Australia and New Zealand, she believes they share “a deep sense of place, displaying wonderful balance, texture and complexity”.

Foxes Island Fox by John Belsham Pinot Noir 2009 Foxes Island is a top producer in the Awatere Valley of Marlborough. Made by owner and distinguished winemaker John Belsham, the wines deserve to be better known in Australia. The Fox by John Belsham Pinot Noir 2009 is fragrant and pretty, displaying enchanting notes of wild strawberry and spice underpinned by fine silky tannins. Simply outstanding value.

Coates Langhorne Creek Touriga Nacional 2010 Duane Coates is an accomplished winemaker crafting a superb range of wines with an emphasis on complexity, harmony and texture. The Coates Touriga Nacional 2010 is a gorgeous example.

Sourced from Langhorne Creek, the wine is floral, spicy and full bodied, displaying attractive earl grey tea characters with deep-set, fresh, red-berry fruit and brooding structure. A great discovery.

Atlas Barossa Shiraz Mataro 2010 Atlas is a boutique winemaker with a focus on individual vineyard expression.

Owner and winemaker Adam Barton sources fruit for this traditional Barossa blend from selected old-vine vineyards in the Barossa sub-region of Ebenezer. Spicy and bold, the Atlas Barossa Shiraz Mataro

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2010 shows rich, dark-berry fruit and supple, ripe tannins. A true Barossa gem.

Michael Hall Adelaide Hills Chardonnay Piccadilly Valley 2012 Michael Hall left a lucrative job as a jewellery valuer in Europe to forge a new career as a winemaker in Australia. His entire range is expertly crafted, showing wonderful freshness, typicity, complexity and balance. The Michael Hall Adelaide Hills Chardonnay 2012 is a beautifully poised wine with grapefruit, toast and cashew aromas richly reflected on the elegantly structured palate. Seamless and very more-ish.

Yabby Lake Single Vineyard Pinot Gris 2013 The wines of Yabby Lake have been making a splash of late and this can be directly attributed to winemakerextraordinaire Tom Carson’s masterful sense of balance and texture. The Yabby Lake Single Vineyard Pinot Gris 2013 is perfectly pitched, showing crunchy nashi-pear fruit, bright acidity and subtle, creamy texture building to the lingering finish. Refined and delicious.

Contact: Andrew Pritzker P: 61 2 8507 2665 E: andrea.pritzker@langtons.com.au

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It takes five to pick five The gung ho team at Vinomofo decided not one of them had the ability to pick five of Australasia’s best five boutique wines so all five of them sat down for a brainstorming session – over a glass or two.

The end result is a remarkably eclectic list. Some were love at first taste and others reflect the character of the winemakers themselves.

Vinomofo boss Andre Eikmeier chose one of the Hunter Valley’s great personalities while another of his team opted for a wine of which they had never heard until they relocated to Australia.

Remarkably though, the only major wine producing state which did not get a look in on the Vinomofo list was South Australia.

Thomas Wines, Hunter Valley Andrew Thomas is a swearing, laughing, beer-drinking, cigarette-smoking, all round top bloke – and he can make Semillon and Shiraz in the Hunter like you wouldn’t believe.

Built up from nothing, which I always admire, he learnt his trade at Tyrrells, and he’s come onto the scene as part of the new generation of winemakers up there that are setting my world on fire.

His Braemore Semillon is laser-sharp when young, all limes and lemons and fresh cut grass, zippy and electric, and it evolves with 5-10 years into beautiful buttery, toasty, lanolin goodness.

And the Kiss Shiraz (say it out loud a few times) shows you what the Hunter can do with the variety – rich, earthy, and magic.

Andre, co-founder & CEO

Stoney Vineyard Cabernet Sauvignon, Tasmania Stoney Vineyard is Domaine A’s ‘entrylevel’ tier, but given that all their grapes come from the same old bush vines, there’s certainly no lack of intensity, and they represent particularly good value for money. The ‘98 was the wine that got me interested in wine, and its successors (always released with a little more age than you’d expect, because they’re better for it) continue to this day.

I’ve seen bottles happily last (and evolve) for two weeks open in a restaurant environment, when lesser vino would be long gone. And the fact that it’s a paradox of wine (Cabernet in Tassie?!) just makes it more fun. Yes, you need to like asparagus, but the richness of these wines is beyond reproach, as is their indisputable pedigree and careful craftsmanship by enigmatic Tassie advocate, winemaker Peter Althaus.

The whole stable of wines sits at the pinnacle of Tasmania’s offerings, and has a devout following. If you want challenging, powerful but understated – sometimes even controversial – wines of place, from the state of Australia with possibly the most undervalued wines, look no further.

Chris, head of content

Te Mata Coleraine Cabernet Merlot, Hawkes Bay, NZ It’s a blokey thing: Vinomofo CEO Andre Eikmeier opted for the winemaker as much as his wines when he nominated Andrew Thomas from Thomas Wines in the Hunter Valley of NSW. May 2014 – Issue 604

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In an ideal world I’d be on constant live chat to my broker at Berry Bros & Rudd plotting what en premier Bordeaux I’ll be Grapegrower & Winemaker

67

best of boutique buying ... but I’m not because anything with the word ‘growth’ in it these days is sadly beyond my reach.

New world Bordeaux blends are however & Te Mata Coleraine Cabernet Merlot (Hawkes Bay, NZ) will give you just as much pleasure as any super second...well in my book anyway!

Some of the best drinking experiences over the past 5 years from my cellar have been from this wine....and to say it pairs well with slow cooked lamb is an understatement.

In its youth its extremely austere and can be an expensive learning curve ... but after about 6 years it starts to soften & starts to take on a super clean chocolate milk drink sort of quality...

Remember the days when you couldn’t stop at one glass of milo and you’d get busted for putting too many spoon fills of powder in ... its that kind of addictive experience you get as you literally want to keep topping your glass again & again.

At $75 RRP you can get a 12 of these bad boys for the same price as 1 bottle of Cos Destournel ... if Gordon Gecko was a wine & not a spirits drinker if think he’d agree with that kind of logic ;) Karel, buyer

Punch Wines, Yarra Valley

Bellarmine Wines, Pemberton WA.

boutique winery making some of the most stunning wines to come out of WA. Maybe Pemberton isn’t on your wine radar yet but it should be, south of Margaret River and at about 200m above sea level it has a cooler climate and makes some rather fabulous examples of Rieslings, Chardonnays, Pinots and Shiraz.

I have never had an even average wines from Bellarmine, every single wine they make makes me stop and take a moment just to appreciate their purity and how they speak uniquely of place and variety.

There’s something just a little bit humble about these guys too, though they have consistently and somewhat effortlessly reached critical acclaim with their wines, their prices remain ridiculously low and they are still some of the nicest people to work with in the industry. Winemaker Di Miller is a bit of a superstar when it comes to Riesling but it’s their Chardonnay that gives me heart palpitations – in a good way, ludicrously under priced but earth shatteringly good. I’ll be a fan for life.

Kate, buyer

I discovered Bellarmine wines in my first job in Australia, there’s no chance I’d have ever heard of them on the other side of the world where I grew up as this is no commercial export label, just a small

Contact: Andrew Eikmeier P: 1300 920 330 E: team@vinomofo.com

Great single vineyard Pinot Noir and Chardonnay from the Yarra Valley. The original vineyard was planted in 1976 by the Lance family and is now leased by there son James to produce the Punch range of wines.

In all, Punch has just 2.25ha of pinot noir (including the close-planted), 0.8ha of chardonnay and 0.4ha of cabernet sauvignon. The Chardonnay and Pinot Noir are outstanding, with the closeplanted pinot a real icon of the region.

My first experience of the wines from the vineyard was the 1999 close planted pinot under the original Diamond Valley label, the complex wine which drank amazingly over ten years. I enjoyed my last bottle earlier this year and it was absolutely singing! It’s great to see a how the vintage effects a wines, and how those wines drink over time. The Punch pinot noir are a must have each vintage!!

John, buyer

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68 Grapegrower & Winemaker

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May 2014 – Issue 604

After serious consideration, my opinion is...

Journalist, wine critic and founder of The Key Report, Tony Keys has spent 30 years in the wine industry including stints with the Australian Wine Export Council and the Australian Wine Bureau in London. Today he focuses on his weekly report containing news, views, analysis and opinions on the wine industry.

The invitation I have received from Grapegrower & Winemaker to nominate my current favourite five boutique wines and then write three or four paragraphs about them required consideration.

The first consideration for me being I often write critically about the industry, and to do this I must be, and be seen to be, fair.

The next consideration being I do not receive as many samples as other writers as I don’t have a regular wine column in a mass circulation newspaper or magazine, nor am I involved in wine show judging.

I seethe when reading of a Shiraz, Chardonnay, Riesling or any other competition announcing, ‘such a wine’ is the best in the world, or Australia.

No, it is not. It is the one that showed the best in that competition.

Therefore if I picked five boutique wines they could only be from the range I have tasted.

This prompted this train of thought – I have tasted more poor wine from

boutique wineries than I have from larger concerns.

Thoughts then turned to small wineries and the many good wines I have tasted, but more so the people behind them.

In the past 40 years I have made many friends and have huge admiration for them as people and how they go about their business.

The wine I consider as secondary to them.

Anyhow, looking across the whole spectrum of Australian wine, high quality is the norm; our bar is set very high.

How do I pick just five people without upsetting the many friends I have made?

This morphed into where is the greatest concentration of people who I admire, like and also produce wines I greatly enjoy drinking.

That’s easy; it’s McLaren Vale, and people (in no order) such as Dudley Brown, Irena Santiago-Brown at Inkwell Wines; the Watts family (Jim, Helen, Kristen, Paul and Georgie) from

Different take: Tony Keys believes the people behind the wine are the real story of the Australian boutique industry.

Fox Creek and the Davey Family at Shingleback or Leigh Gilligan at Dowie Doole.

Keeping this short there are also the folks at Paxton, Chapel Hill, Gemtree, Chalk Hill, Battle of Bosworth; the list goes on and apologies to those not mentioned.

Wine is interesting but it’s the people behind the wine that for me are the heart of any wine and McLaren Vale is where I find the most heart in Australian wine.

Contact: Tony Keys P: 0438 184 563 E: tony@theykeyreport.com.au

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69

winemaking BRETTANOMYCES dekkera are an ongoing threat to wine quality. These spoilage yeasts are capable of developing under difficult conditions at any moment during the life of a wine, including post bottling.

This article offers an overview of the development of No Brett Inside, its mode of action and application to improve wine quality.

Numerous publications have been released that address the best ways to control Brettanomyces, but a reliable tool to eliminate these spoilage microorganisms from wine has eluded scientists until now.

Accepted by the Organisation Internationale de la Vigne et du Vin (OIV) as a new practice within the oenological codex in July 2009 (OENO 368/2009), by the European Union (EU) in December 2010 (Regulation EC 606/2009 Annex 1a) and by Food Standards Australia New Zealand (FSANZ) in 2014 (Std: 4.5.1), No Brett Inside (NBI) represents an innovative and efficient tool for eliminating Brettanomyces cells from contaminated wine.

This overview aims to introduce the ‘technical aspects’ of the product such as its origin, its mode of action and the research and development that has been undertaken to ensure the efficacy of the product and its protocol.

And will also address the most common questions about the application of No Brett Inside.

New control for Brett in wine Everyone in the wine industry knows Brettanomyces dekkera presents a real challenge but Lallemand’s Tanya Worontschak writes there is a new tool available to give winemakers the upper hand in the fight for consistent wine quality. elucidate the mode of action have included flow cytometry, microscopic investigations using dyes, electron microscopy and electrophysiological investigations.

As mentioned, the actual mode of action is postulated and further investigations are necessary. Most importantly, however, winery scale trials have revealed over and over again the efficacy of NBI in eliminating live Brettanomyces from wine.

HOW DO WINEMAKERS BEST USE NBI?

WHAT IS IT? Aspergillus niger ➡ CHITIN from cell walls ➡ Chitosan (No Brett Inside) Chitosan (NBI) was developed and the process patented by Kitozyme. Chitosan is a derivative of chitin, from a fungal origin.

Chitin is a bio-polymer strongly represented in nature in the cell walls of algae, mushrooms and exoskeletons. It is the most abundant bio-polymer on earth after cellulose.

Interestingly chitosan has been used extensively in various applications in the agricultural (plant disease prevention), food (preservation of food towards microbiological contaminants), medicinal (pharmacokinetic improvements) and cosmetic industries.

HOW DOES NO BRETT INSIDE WORK? The company Kitozyme has brought an innovation to the wine industry by the use and transformation of chitin, from a fungal origin, to develop NBI. It is a biodegradable, non-animal, nonGMO and non-allergenic product . NBI interacts lethally with Brettanomyces

70 Grapegrower & Winemaker

Optical microscopy observation of Brettanomyces cells treated with No Brett Inside. Aggregation is evident.

cells in wine. The actual mode of action is still under investigation.

Laboratory experiments have revealed NBI induces a double physical-biological effect on Brettanomyces cells.

In the presence of NBI, Brettanomyces cells aggregate and drop to the bottom of the vessel. Figure 2 demonstrates the aggregation of cells that occurs in the presence of NBI. In addition, and most importantly, it seems to disrupt the cell membranes, ultimately leading to quick cell death.

Graph 1 is a plot of amount of ATP (Relative Light Units) released into the medium in the presence of NBI. An increase of ATP into the medium indicates a loss of plasma membrane integrity.

Laboratory techniques used to www.winebiz.com.au

The recommended dose is 4g/hL added to wine post malolactic fermentation.

Add the dose to a small quantity of water or wine and mix, introduce the NBI suspension (NBI is insoluble) to the top of the tank and mix the tank thoroughly.

After 10 days of contact time the wine should be racked off NBI lees.

NBI and its recommended usage instructions are the accumulation of nearly five years of research and development.

Laboratory and winery-scale trials have been conducted globally, including France (ENSIACET, ICV and IOC), Spain (in collaboration with Excell Ibaricia), Italy (ISVEA), US (Dr C. Edwards,Washington State University) and South America (Pontificia Universidad Catolica de Chile).

What has been repeatedly supported from these trials is that when wines are contaminated with live Brettanomyces cells, treatment using 4g/hL of NBI kills the cells and these cells are removed by racking the wine.

Graph 2 outlines the Brettanomyces population (RT-PCR) of a wine (6-9 month old Tempranillo, total SO2 45mg/L H2SO4, 14% v/v alcohol, pH 3.7) that was contaminated with Brettanomyces. Once treated with 4g/hL of NBI as per protocol, and returned to a stainless steel tank, there were no viable cells after 10 days.

The same wine was analysed three May 2014 – Issue 604

Numerous trials have been conducted successfully in wines with an initial contaminated Brettanomyces population of up to 106 UFC/ml, which indicates a very high population.

Contact: Tanya Worontschak P: 61 8 8276 1200 E: tworontschak@lallemand.com Molecular structure of No Brett Inside (Chitosan). Chitosan is a linear polymer of D-glucosamine and N-acetyl-D-glucosamine (randomly distributed). It is the product of chitin deacetylation.

and six months after treatment where no evidence of regrowth of Brettanomyces was found.

Graph 3 outlines another trial, where the wine was treated with NBI and then racked back to oak.

After six months in oak, the Brettanomyces population was once again significant and viable.

This demonstrates if a wine is treated, and the Brettanomyces population killed/ removed, if it is returned to infected oak

re-contamination can occur.

In fact the wine in barrel that had yeast re-growth also had a free SO2 of 7mg/L, far too low for general barrel hygiene.

What is the sensory contribution of No Brett Inside to wine?

Can I use it on white and red wines?

Yes. NBI is appropriate for both.

1.00E+04 Bre$anomyces CFU/ml

Control 1.00E+03

No Bre= Inside4 g/hL

1.00E+02

1.00E+01

1.00E+00

Before 10 days a6er 3 months treatment NBI a6er NBI

6 months a6er NBI

Bre$anomyces CFU/ml

Application trial Spain 2011-2012 – Winery scale Bodega CVR – Tank Wine.

1.00E+04

Control

1.00E+03

No Bre= Inside4 g/ hL

1.00E+02 1.00E+01 1.00E+00

Before 10 days a6er 3 months treatment NBI a6er NBI

6 months a6er NBI

Applications Trial Spain 2011-2012 – Winery Scale. Bodega R. Barrels.

May 2014 – Issue 604

www.winebiz.com.au/gwm

Common Questions and Answers.

There is no sensory contribution to the wine. No Brett Inside is organoleptically neutral.

Supporting evidence of the biological lethal effect of NBI on Brettanomyces cells. The increase in evolution of ATP indicates a loss of plasma membrane integrity. Where MB = Matrix plus Brettanomyces, MBC = Matrix plus Brettanomyces plus Chitosan (NBI).

Looking for more fermentation articles, visit the Grapegrower and Winemaker article archive at:

Will it remove the Bretty smells of 4EP and 4-EG and therefore remove the characteristic medicinal barnyard characteristics?

NBI cannot remove 4EP or 4EG from wine. It is therefore important to remove viable Brettanomyces cells from wine before the unpleasant aromas become dominant. After treatment with NBI, Lallemand found 4-EP or 4-EG levels remain at pre-addition levels i.e. they neither decrease nor increase due to remnant enzymatic activity.

Can I add it to barrels and leave the wine and NBI in contact for many months during storage?

During the development of the product, the current protocol (leave on NBI lees for 10 days then rack) was deemed to be the most effective.

Therefore the research and development and winery application trials were undertaken with the current protocol.

However, Lallemand is collating more information on this question. In fact, numerous trials have been conducted whereby NBI has been left in oak for up to nine months. The results of these trials have revealed not only have www.winebiz.com.au

the Brettanomyces remained nonviable (as long as SO2 levels remained effective), but there were no adverse organoleptic deviations. Lallemand is yet to fully support this protocol, until further investigations are undertaken, such as the impact of the severity of Brettanomyces infection, requirements of battonage to re-suspend NBI etc.

Will it treat /sterilise my barrels?

Given the mode of action of NBI, contact with Brettanomyces cells is required. Any cells imbedded in the small crevasses of wood will not be exposed and therefore will not be affected by NBI so it will not sterilise oak barrels and they may still remain contaminated.

What other micro-organisms is it active against?

This is an area that is currently under investigation. NBI does not seem to impact on Saccharomyces cerevisiae, but does tend to impact Zygosaccharomyces. In addition certain bacteria strains seem to be susceptible.

These include certain strains of Oenoccocus (malic acid bacteria) and certain strains of Acetobacter (acetic acid bacteria). There seems to be strain specific susceptibilities so there are no conclusions about this.

Can I add it before MLF? Because of the lack of understanding on the impact of NBI on lactic acid bacteria (and its potential inhibition) it is recommended to add NBI post MLF.

Grapegrower & Winemaker

71

winemaking

Quarter of wines face Chinese ban Greg Howell at Vintessential Laboratories highlights an export problem which is beyond the control of winemakers but still means the lucrative Chinese market could be off-limits to almost a quarter of all Australian wine.

MORE than 23 per cent of the hundreds of wines we have recently tested for manganese are over the new limit of 2mg/L (ppm) imposed by China.

This testing was recommended by Wine Australia for any wines exported to China because some have been over this limit and have been destroyed in China or returned to Australia.

Wine Australia announced in late February a number of wines sent to China had been rejected due to unacceptable levels of manganese.

China’s limit of 2mg/L (ppm) of manganese (Mn) in imported wine is causing major problems for exporters, as manganese can be present naturally in Australian wines at levels above this limit.

The following is from the Wine Australia media release: “Wine Australia recommends that before exporting

wine to China it should be analysed for manganese content. We do this reluctantly, since we believe the limit of 2mg/l imposed by Chinese authorities is not absolute. Chinese law controls the amount of manganese that can be added to wine, and Australians do not add manganese to their wine, neither do winemakers in other traditional wine producing countries. “…Manganese is present naturally in wine. A wine may exceed this arbitrary limit of 2mg/l despite manganese never having been added to the wine.

Nevertheless, in the past 12 months we have reports of 14 Australian wines having been challenged after being analysed for manganese on arrival in China. We understand some of these wines may have been destroyed and some returned to Australia. Wine Australia is not aware of any country other than

China that imposes such a limit on manganese content. Unfortunately if you have a wine that exceeds this limit the safest course of action is not to send the wine to China.”

Why the limit of 2 ppm for manganese has been set is not at all clear, however one report (1) from 2012 said other drinks in China had very high levels of manganese: “a famous dining brand was found to be selling products that contained manganese in excess of the GB (national standard) limits. Product recalls and safety scares have brought the use of chemicals in consumer products to prominence for China’s shoppers. At the same time, high profile incidents such as those listed above mean that the Chinese government and quality watchdog are taking a keen interest in the market and increasing supervisory activity.”

According to the Wine Australia

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May 2014 – Issue 604

Export Market Guide, the Chinese Health regulations allow potassium permanganate (KMnO4) to be used in alcoholic drinks up to 500 ppm (stated as 0.5g/kg), but then have a limit of 2 ppm as manganese in the finished product.

This doesn’t appear to make any sense – you can use up to 500 ppm but the residue limit is 2 ppm.

Th is add it ive (pota ssiu m permanganate) is not allowed in Australia for use in winemaking.

The interest by the Chinese authorities in manganese may be more to check on the misuse of potassium permanganate than concerns about naturally occurring manganese. Although this issue seems to be a shock to many exporters, to us it was no surprise as we had been performing manganese analyses for China exports for some of our clients for some time.

WINES TESTED Since the Wine Australia announcement and by the time this article was written, hundreds of wines had been analysed for manganese content at Vintessential Laboratories.

The manganese content of wines tested by our laboratories since the Wine Australia announcement (up to the date of the submission of this article) is represented in Figure 1.

It can be seen that although most wines are below the limit of 2mg/L, there are a large number of wines that are above, with some well above this limit.

In total there were 23 per cent with a manganese concentration greater than 2mg/L. If these wines had been sent to China they may have been rejected.

The highest concentration was for a red wine that had a concentration of 9.2mg/L and the highest for a white was 2.8mg/L. These results agree with a study on manganese levels in French wines. The study performed in France in 2000 (2) into the levels of manganese in 80 samples of wine from various regions found: “The Mn concentrations ranged from 0.435 to 7.836mg/L in red wine, from 0.674 to 2.203mg/L in white wine, from 0.844 to 1.805mg/L in rosé wine and from 0.358 to 0.733mg/L in Champagne”.

WHERE DOES THE MANGANESE COME FROM? Manganese exists in trace amounts in soil and is taken up into grapes and therefore into wine. The level in soil naturally varies between soil type and region.

Petiole tests contain manganese data (such as the petiole testing bundles offered by Vintessential Laboratories) and should give growers and winemakers May 2014 – Issue 604

some idea of the level of manganese drawn from the soil by the grapevines.

From the French study, and from our own findings, it would appear red wine is the most likely to have manganese levels above the 2ppm limit China has imposed.

The reason for this is not clear, although one hypothesis is manganese is held in the grape skins and fermentation on skins releases more Mn into the wine.

Other sources of manganese could be from some popular vineyard sprays and also from the stainless steel used in wineries (3).

This was highlighted some years ago and acid washing of stainless steel tanks was recommended to remove manganese sulfide deposits from such tanks (4).

CONCLUSION Some Australian wine producers are at risk of having their wines returned or destroyed in China due to levels of manganese that are higher than the limits imposed by Chinese authorities.

Our testing during the past month has shown more than 23 per cent of wines, predominantly reds, are over this limit.

It is not clear at this stage why some wines have higher manganese contents than others and whether this is purely a soil effect or other factors are at play.

Contact: Greg Howell is the founder and managing director of Vintessential Laboratories which sells winemaking supplies Australia-wide and operates wine testing laboratories in Queensland, Victoria and Western Australia. Greg can be contacted by email on greg@ vintessential.com.au.

More articles on related topics are available on the Vintessential website: http://www. vintessential.com.au/resources/articles/

References

1. http://www.sgs.com/en/Our-Company/News-andMedia-Center/News-and-Press-Releases/2013/02/ Chinese-Market-Requirements-for-Food-ContactMaterials-Recent-Incidents-Highlight-the-Basics.aspx 2. Manganese Determination in Grapes and Wines From Different Regions of France, C. Cabrera-Vique, P. L. Teissedre, M. T. Cabanis and J. C. Cabanis, Am. J. Enol. Vitic 2000 vol. 51 no. 2 pp103-107

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3 Personal communication, Tony Comino, Kominos Wines, QLD 4. Making Good Wine, Rankine. B; Macmillan, Australia p. 248

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winemaking

German brothers turned Kiwi turn to Germany for inspiration When Theo, Alex and Marcel Giesen moved to New Zealand they made sure their German heritage remained a big part of their lives. Stephanie Timotheou spoke to the three wine men and heard about how the old country inspired the latest range from Giesen Wines.

WHOEVER made the claim of “out with the old and in with the new” was kidding themselves.

And they certainly weren’t involved in the New Zealand wine industry.

Theo, Alex and Marcel Giesen, who purchased their first Marlborough vineyard in 1981, have gone back to their roots (and back to basics) to create an historical new wine range out of German Fuder barrels.

The trio behind Giesen Wines was born in Germany and moved to New Zealand to kick start their career in viticulture and winemaking.

Their latest Fuder range, comprising two styles of Chardonnay and Sauvignon Blanc, takes its name from the 1000-litre German oak barrels in which the wines are aged.

The company now has 26 Fuders, with another 30 that arrived in time for the 2014 vintage.

Historically the barrel was used to age Mosel wines produced in the cooler climes along the Moselle River, one of the Rhine’s tributaries which flows through France, Luxembourg and Germany.

Marcel, the youngest of the brothers, was 18 when he left Germany to join his brothers who had relocated to the Land of the Long White Cloud two years before him.

He said the opportunity to set up a business when the local wine industry was miniscule offered a great challenge, especially when the family business was in stone masonry – far from the big wide world of wine.

“The landscape of New Zealand was also a major draw card as all three of us were keen on the great outdoors and now whenever we have the chance, we love nothing more than exploring more of the country’s wonderful views,” Marcel added.

As youngsters in Germany (and while technology was non-existent) they gained an interest in the wine industry and had a small “hobby vineyard” where grapes were grown for fun.

“We drew a great deal of inspiration

74 Grapegrower & Winemaker

Brotherly love: Theo, Alex and Marcel in their cellar among Fuder barrels.

from our grandfather August, who was a sommelier and restaurateur in Germany,” Marcel said.

The Fuder range is an extension of work the trio had been working on both with their vineyards and approach to winemaking.

“In 2010 we released our traditionally fermented Sauvignon Blanc – named The August after our grandfather,” Marcel said.

“This wine was quite a departure from what we had previously been doing – we targeted particular blocks within our vineyards, pruned the vines to two canes and adopted a strict canopy management program.”

THE OAK INCENTIVE Using indigenous yeasts created in the vineyard, the wine was then fermented and aged in a range of oak barrels.

Marcel said the initial, and subsequent, releases of The August have been extremely successful, encouraging them to explore other options to traditionally ferment wine with a subtle oak influence.

With The August they found by using older oak barrels the influence was minimal and allowed the natural www.winebiz.com.au

Sauvignon Blanc flavours to come through.

“With Fuder barrels there is less oak surface area, therefore we could get a similar outcome – one of elegant and vibrant flavours.”

Marcel first discovered the Fuder barrel at his friend’s winery in Germany.

He said the Pinot Gris and Pinot Blanc which came out of the barrel was a “revelation” and after his visit to the winery, the resident cooper agreed to supply Giesen Wines with a few Fuder barrels to trial.

According to Marcel, a Fuder barrel has many differences to the typical American or French model.

The Fuder has a much larger capacity, yet the wood surface area is smaller, ensuring the oak influence is more subtle.

The staves are also thicker than traditional barrels, making temperature control during fermentation a challenge.

“Through the fermenting temperature and volume you get a lot of elegance and purity in the wine, however there is tension working with the acid structure which sets it apart from barriques,” he said.

“The Fuders are also toasted and May 2014 – Issue 604

this additional seasoning adds a distinct wood influence to the wine.”

The wood is sourced from forests in the Pfalz region of southwestern Germany and is air dried for three years before to use.

He said the inspiration behind the range was the barrel itself, as it was traditionally used in Germany thousands of years ago but more recently had become unfashionable.

While the Fuder barrel is rarely used in modern-day winemaking, Marcel said it has a beautiful shape that lends itself to lees ageing.

FUDER IN THE SPOTLIGHT The Fuder range might be relatively new but has quickly stamped its mark on the Kiwi wine stage with multiple awards, including three trophies and nine gold medals.

“This gives us confidence our approach with developing these wines is a step in the right direction, especially when our peers within the wine industry are endorsing the wines,” Marcel said.

Amongst its successes, the Fuder Single Vineyard Selection took home three gold medals at the New Zealand International Wine Show in September with its Clayvin Chardonnay 2011, Clayvin Chardonnay 2012 and the Matthews Lane Sauvignon Blanc 2012.

The Dillon’s Point Sauvignon Blanc 2012 also received a gold medal at the Spiegelau International Wine Competition in early 2013.

Marcel said the Giesen team has been humbled by the reaction from the New Zealand wine industry.

“The Fuder Clayvin Chardonnay was presented to the media and guests during last year’s Wine Marlborough weekend and considering the quality of the wines lined up, the feedback we received was fantastic,” he added.

“There is a genuine appreciation for developing new and exciting wines that continue to engage consumers and add value to the industry.”

ADDING TO THE GIESEN PORTFOLIO According to Marcel, the Fuder range gives the Giesen portfolio additional depth.

“It allows consumers to experience single sites within Marlborough’s famed Wairau Valley,” he explained.

“With the premium wine category continuing to grow, these wines are ideal and very fitting, especially in restaurants where sommeliers are wanting to offer customers something different that complements great food.”

He said there was no bentonite fining, no cold stabilisation, no filtration (where possible) and to reflect what is happening in the vineyard, indigenous yeasts are used.

With minimal intervention, the Fuder range is a prime example of what New Zealand wine is all about.

Contact: Roscoe Johanson P: 64 2 7333 5678 E: roscoe@giesen.co.nz May 2014 – Issue 604

www.winebiz.com.au

Grapegrower & Winemaker

75

winemaking

Getting the Glaetzer show on the road In the Barossa the name Glaetzer is as blue ribbon as it comes.

But down in Tasmania the next generation of the family is stamping out his own hunting ground. And has quickly shown he is a chip off the old family block.

NICK Glaetzer doesn’t know if he is Arthur or Martha. If he’s coming or going. A businessman – or just too busy.

Most likely he will end up one of those harried individuals on a show such as Grand Designs, watching his budget blown out of the water as he takes on a huge renovation project which once sounded so exciting.

Because our Nick, whose family first settled in the Barossa in 1888, has upped stumps and shifted south.

Way south.

To Hobart.

Where he (and the bank) has acquired an old ice works on the main road into town which he now plans to convert to the following: 1. A home 2. A winery 3. Tasting room 4. Cellar door 5. A positive cash flow If he pulls off points one through four he will be one of the few urban wineries in the country.

Which, theoretically, should fix point five.

And when it comes to winemaking there’s no doubt this mercurial boy from the Barossa knows what he’s doing.

After all, in 2011 he was awarded Tasmania’s first Jimmy Watson Trophy – for his 2010 Mon Pere Shiraz which he assures is still drinking beautifully.

Shop front: This old ice works along the busiest thoroughfare in Hobart will be plastered with signage once Glaetzer Dixon Family Wines is open for business later this year.

In the same year Glaetzer was also named Young Winemaker of the Year by Gourmet Traveller.

For a guy who made the trip south seven years ago planning to “craft beautiful cool climate wines” it really was a case of bingo!

But Glaetzer is under no illusion that you are only as good as your next wine, so he is in a hurry to get the building work done so he can get down to business.

SNAP DECISION PROVED TO BE A LUCKY BREAK Unbelievably, though, Glaetzer is in Tasmania only by pure chance.

“I was working at Leeuwin Estate in 2004 and tossing up between staying there and heading off to Europe,” Glaetzer says.

“Then there was this blind tasting event and I was really struck by a wine which was then revealed as Tasmanian, and I

thought if that’s what they can do in Tassie that’s where I want to be,” he says.

“The next year saw me in Tasmania; first at Frogmore then in 2008 I did my first crush using fruit from four growers in the Coal Valley.

“Now I have a network of a dozen vineyards, some of them pioneers of the Tasmanian industry with plantings stretching back to the early 1970s in the Derwent, Coal and Tamar regions – and occasionally the d’Entrecasteaux Channel – and am working hard to get my brand established.

“This negociant style of blending grapes from different sites also adds another level of complexity in the finished wine when compared to single site or terroir-focused wines.

"Multiple clones across the vineyards enhance this effect, especially with the

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76 Grapegrower & Winemaker

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May 2014 – Issue 604

At a glance: • In 2011 Nick Glaetzer was awarded Tasmania’s first Jimmy Watson Trophy. Then in the same year he was also named Young Winemaker of the Year by Gourmet Traveller.

• He relies on a network of a dozen vineyards, some of them pioneers of the Tasmanian industry with plantings stretching back to the early 1970s in the Derwent, Coal and Tamar regions.

• After time in the Pfalz region of Germany Glaetzer was converted to the local method of selecting the harvest date of Riesling grapes based on their acid content and structure.

• Glaetzer’s wines sit well on the national chart building an increasingly big business in Sydney and Melbourne, with prices between $24 and $56. About 10 per cent goes to the US, and a little bit to the Netherlands and Singapore.

Pinot Noir.”

After his time in the Pfalz region of Germany Nick says he was converted to the local method of selecting the harvest date of Riesling grapes based on their acid content and structure rather than the traditional Australian approach of harvesting on sugar concentration and grape flavour.

He also believes the slow ripening Pinot Noir of Tasmania gives the seed and stalk tannins more time to mature on the vine and says “it’s these fine tannins in the finished wine structure that set Tasmanian Pinot apart”.

CO-FERMENT DOES THE TRICK WITH LATE SHIRAZ Glaetzer says his Shiraz – the variety which catapulted him into the headlines – is the last to ripen each season, often as late as May. At which time he always co-ferments a few parcels with a small amount of Pinot Gris to aid tannin extraction from the ferment to aid aromatics and to bolster the colour through co-pigmentation.

The Dixon on the label is wife Sally.

Glaetzer says it gives him distance from the family’s successful Barossa business without losing that 126-year connection to Australian wine’s heartland.

Focusing on Pinot Noir, Riesling and Shiraz, Glaetzer says the Tasmanian wine industry, which still only accounts for less than 1 per cent of Australia’s annual crush, only has one way to go.

Up. “As vine maturity improves we will get better, but you have to remember you can still have good fruit and stuff it up,” he says.

“Tasmania is all about pushing hard and trying different things.

"At Frogmore we gave it all a shot.

"Small parcels of fruit, wild ferment and multiple examples of what could be done with that.

"It was all very exciting and challenging.

“Now I go out to the growers I work with May 2014 – Issue 604

to check the progress of the fruit, and what and when I want picked.

"Some are single clone blocks and it is important to keep trialling like that.

“Have this network of growers ensures I have access to a fantastic selection each vintage – which in itself is a very difficult task for single vineyard wines down here because of Tasmania’s highlymarginal climate.”

Glaetzer is proud to say his wines sit well on the national chart and his small Tasmanian operation is building an increasingly big business in Sydney and Melbourne, with prices between $24 and $56. About 10 per cent goes to the US, and a little bit to the Netherlands and Singapore.

“People on the mainland no longer see an ‘ordinary’ Tasmanian wine because the industry here has gone forward so quickly and so successfully,” he adds.

“I am doing around 3500 cases now and plan to keep growing that.

"When I launched the brand in 2008 I had to seek some initial funding, and like any start-up business you have to convince the banks you are good for it.

“I haven’t had to go back to them – until now.

"It was tough to convince them but I hope to get this right and then won’t have to go back to them for a long time.

“It has got to the point where I am almost sleeping at night. Fortunately Sally has a job as a journalist at The Mercury so at least the kids get fed.”

IT'S A BARGAIN - AND ONLY AT TWICE THE PRICE Glaetzer is not joking. He admits for what he shelled out for his urban winery he could have picked up 20ha – and a house – in Coal Valley.

“But this place is fantastic,” he enthuses, sitting on a pile of torn down plaster board, pointing out where his winery will go, how the big roller door out front will go up for his cellar door/tasting room.

“Just think of the branding value of our www.winebiz.com.au

MEP

instruments The right chemistry.

Grapegrower & Winemaker M896_ABBEMAT_20140305_42x270CS6.indd 1

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winemaking signage on Tasmania’s busiest road,” he says.

“I want the whole shebang here; it will really make the business one of a kind.”

Originally an engineering student at the University of Adelaide, Glaetzer had completed four-and-a-half years of his degree when his DNA programming kicked in and he swapped to oenology and viticulture at Curtin University in Western Australia.

It is a move he has never regretted and even if he is living in a caravan come winter he is determined at the very least his tasting room will be open at the new address.

A dedicated French oak guy, Glaetzer says that complements the spicy character of his wines, with their aromatics, savoury fruits, tannin and length.

WATSON TROPHY PEDIGREE This effervescent wunderkind is 34. He won his Jimmy Watson when he was 31.

If you think DNA doesn’t count, you should also know in 1974 Glaetzer’s uncle John won a Jimmy Watson with a Black Label Wolf Blass. When he was in his 20s.

He won again in 1975. Then in 1976.

And just to prove there is life on the old dog, picked up his fourth in 1999.

“I thought I had had a good one, it had been given 94 points, but I didn’t think it was the right style to win one of these.

"I use it in my marketing, of course, but I like to think I don’t overdo it,” he says.

RIGHT TIME, RIGHT PLACE “I really believe I have come here at the right time. Tasmania has been building for a while and there is no doubt it is the next big thing in Australian wine even though we are still very small producers in the big picture.”

He is just waiting for the builders to move in so he can really get his own show on the road – the busiest road in Tasmania.

And then find out what he’s really made of.

Contact: Nick Glaetzer P: 0417 852 287 E: nick@gdfwinemakers.com

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www.winebiz.com.au/gwm 78 Grapegrower & Winemaker

Grand designs: Sitting amongst the debris of renovation, Nick Glaetzer is planning a remarkable double act in the heart of urban Tasmania – a winery and home in the same building.

Like father, like son Nick Glaetzer might have begun his winemaking career in the Barossa, as would be expected, but that only began a journey which has taken him to Margaret River, the Hunter Valley, Sunraysia and Riverland.

With life-changing tours of the Languedoc in France and Pfalz in Germany.

And together it has taken him to the brave new world of the Tasmanian wine industry.

All of which came together in the bottling of Mon Pere (my father) and his first Jimmy Watson trophy with its 2010 vintage.

“The label pays homage to my father Colin, a Baron of Barossa and my link to the 1888 arrival in the Valley of my family from Brandenburg in Germany,” Glaetzer says.

The 2010 Mon Pere is still as good as they day it was bottled and the 2012 release was a pre-eminently cool-climate Shiraz from parcels in the Pooley Coinda and Glen Ayr vineyards of the Coal Valley,” he says.

“I believe it has flavours evocative of the northern Rhone Valley wines, particularly from the Hermitage, Saint Joseph and Cote-Rotie appellations.”

He might have arrived in Tasmania in 2005 in search of cool-climate, super-premium vineyards, perfect for crafting his Pinot Noir, Riesling and Shiraz, but knows he will be searching for the perfect wine until the day he retires. www.winebiz.com.au

May 2014 – Issue 604

ask the Here’s the hot topics of vintage 2014 The AWRI helpdesk has received more than 420 winemakingrelated queries so far during the 2014 vintage.

This article presents a snapshot of some of the ‘hot topics’ of 2014. The most frequent query topic to date has been smoke taint.

It has been by far the biggest challenge of 2014, representing nearly 25 per cent of all calls received by the AWRI’s helpdesk during the early stages of vintage. Some of the other main questions that came across the helpdesk this vintage are detailed below: Q. How do I test for smoke taint?

A. As reported previously, most wine-grape varieties are highly sensitive to smoke taint from seven days post-veraison to harvest.

This means if a vineyard has been exposed to smoke sometime after the point when the berries are pea size, the recommendation is to sample the vineyard two weeks prior to the harvest date and conduct a small-lot fermentation.

The wine resulting from this fermentation can be subjected to sensory assessment and chemical analysis (for both volatile phenols and their glycoside precursors) in order to gauge the potential risk of any smoke taint that might arise from the smoke exposure.

The AWRI’s website provides links to a range of resources on smoke taint (www.awri.com.au/information_services/currenttopics/smoke-taint/) as well as further information about the susceptibility of grape varieties.

Results from a limited number of small-lot ferment samples analysed this vintage have shown that when volatile phenol results are low, glycoside precursor levels can still be above those seen in a previous study of baseline concentrations.

It is therefore recommended that all analytical data (i.e. volatile phenols and their glycoside precursors) be compared with sensory results to give a true picture of any effects due to smoke.

spoilage and undesirable microbiological activity. Adjusting acidity levels before fermentation commences is recommended.

As alcohol is formed during fermentation, the solubility of potassium bitartrate (KHT) decreases, which in turn has an impact on the pH. Depending on whether the initial pH is above or below pH 3.65, the pH will either rise or fall as KHT precipitates out - this should be kept in mind when adjusting acidity levels.

Q. Which acid should I add?

A. Acidity adjustment can be made with either tartaric acid, or a mixture of tartaric and malic acid. The latter can give better natural acidity balance; however the final decision should be always be based on taste, and guided by bench trials.

Q. Is it possible to analyse for hydraulic oil in juice or wine?

A. No, unfortunately analysing for these types of compounds is currently not possible. The waxy coating on grape skins contains compounds with a similar structure to the compounds found in hydraulic oil, making them very difficult to distinguish even with high contamination levels. If a contamination issue occurs, the best approach is to isolate the batch, take photos of the presence of oil and contact your insurance company.

Further queries: Contact the AWRI Winemaking Services team on 61 8 8313 6600 or winemakingservices@awri.com.au.

Q. What are the recent regulatory changes for wine exported to China?

A. China is now imposing maximum regulatory levels for manganese, copper and iron in wine. These levels are 2.0 mg/L for manganese, 1.0 mg/L for copper and 8.0 mg/L for iron.

Q. When should I analyse my wine for manganese, copper and iron?

A. It is recommended that all wine intended for export to China should undergo analysis to confirm that it complies with the limits set. While excessive levels of copper and iron in wine have been shown to decrease the shelf life of wines and in some cases promote the formation of unpleasant sulfides, manganese has limited impact on wine chemistry. For all three metals there are no health concerns at the prescribed levels.

Q. I heard about the new Metschnikowia pulcherrima AWRI1149 yeast that can produce lower alcohol wines when used in sequential inoculation with a standard wine yeast. Is it available yet?

A. To the best of the AWRI’s knowledge, this yeast is not currently commercially available. A pilot-scale trial is being conducted during vintage 2014. For more information, please contact Paul Chambers on paul.chambers@awri.com.au.

Performance Viticulture has been providing rapid problem solving and management advice based on sound technical and practical understanding, excellent technical knowledge and business expertise to wine growers for over 15 years.

Nothing has changed!

Performance Viticulture still offers a wide range of services for owners, viticulturists, winemakers and managers.

Principal advisor, Ben Rose, is now a qualified Certified Practising Valuer and can offer a wide range of valuation services.

Ben Rose can be contacted by: Mobile: 0418 836 773 Email: ben@performanceviticulture.com.au Web: www.performanceviticulture.com.au

Q. My fruit has high pH and low acid. When is the best time to add acid?

A. It is not ideal to leave must at high pH before fermentation as this reduces the impact of sulfur dioxide and favours bacterial May 2014 – Issue 604

www.winebiz.com.au

Grapegrower & Winemaker

79

winemaking

Technology solutions for

iced wines Down Under

BEFORE: Frozen Chardonnay grapes from Fraser Gallop Estate in between the chilling process and pressing.

Iced wine styles are developing an enthusiastic following in Australia, with Iced Riesling, Cabernet and Chardonnay competing for the luxury dessert wine market. But with temperatures here unable to emulate the freezing conditions in the northern hemispheres where ice wines are traditionally made, Danielle Costley writes our winemakers are chilling out with alternatives.

• Searchable • Easy to use • Wine industry personnel ONLINE PHONEBOOK VISIT www.winebiz.com.au/widonline to Access* *Wine Industry Personnel Phonebook available only to those who have purchased the Wine Industry Directory (purchase includes annual subscription to WID Online) Published by:

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

80 Grapegrower & Winemaker

To order your copy: Phone: +618 8369 9509 Email: orders@winetitles.com.au Visit: www.winebiz.com.au

THE first Australian Iced Riesling made its debut in 1995 and was pioneered by Tasmania’s Andrew Hood under the Wellington brand.

Over the years this dessert wine developed a small, yet loyal, following so when the winery was sold to Frogmore Creek it was no surprise the new owners resurrected the Iced Riesling under the new label in 2004.

Since then, this Coal River Valley winery has expanded its dessert range to also include an Iced Gewurztraminer in 2010 and 2011.

With night temperatures in Australia not being cold enough to freeze grapes on the vine, Frogmore Creek had developed a cryo-extraction freezing technique that could adapt to the country – and the climate.

According to Frogmore Creek’s Alain Rousseau, the success of the cryo-extraction process relies upon using grapes that are ripe and ready for wine making. This is because perfectly ripe grapes will have a higher sugar content than grapes that still need to ripen.

Consequently, the truly ripe grapes will freeze more quickly and the juice from the frozen grapes will have a greater concentration of sweetness and flavour.

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May 2014 – Issue 604

“As our climate doesn’t allow for the natural freezing of grapes on the vine, we harvest the fruit with the highest sugar content (around 14 baumé),” Rousseau said.

FREEZE CONCENTRATION Once the grapes are picked and cleaned, they are placed in a freezing tank with floor jackets that is directly connected to the compressor to freeze the grapes.

“We then start a freeze concentration of the juice in special tanks. It takes four to five days to have the tank full of solid ice,” he said.

“After that, we pump the concentrated juice through the bottom valve. This operation takes a few days as the sugar is quite thick and it takes time to run down through the ice block,” Rousseau explained.

“We then press the grapes as soon as possible and settle the juice in a tank.

The juice is kept for a few days as clear juice, with no lees, at a low temperature to avoid the start of fermentation. The sulphur is kept around 20 mg/litre of free sulphur.”

The chilled liquid is then drained from the wine press, while ice crystals usually remain in the press.

This process is understood to produce the highest level of concentrated flavour in the liquid that is pressed from the grapes.

The juice has to be at 17.5 to 18 baumé before the start of the fermentation.

Sometimes, it takes two concentrations to access the desirable baumé level.

The operation concentrates all parts of the juice: sugar, acid, flavours and sulphur. Rousseau said this was why the operation has to be done as soon as possible to avoid getting a level of total sulphur above legal requirement.

“After the concentration, the juice is then inoculated. The fermentation is slow due to the high sugar content, usually taking a few weeks at 15C temperature,” he said.

“We monitor the fermentation daily through analysis and tasting and reduce the temperature of the juice towards the end of ferment to achieve the desired alcohol and sugar level.

“Alcohol is around 7 per cent and sugar levels are around 200gr/litre,” he added.

Each day during fermentation, the wine is tasted and it remains in stainless steel tanks until ‘D Day’ arrives, where the wine is cooled down and sulphured and kept at 0C until filtration. The wine is then filtered and bottled, usually in September.

“The style of the Iced Riesling is very sweet (200 gr/litre of sugar), with fresh May 2014 – Issue 604

AFTER: The frozen grapes are quickly turned into a Chardonnay slushy as they progress along the production chain.

fruit (citrus and pineapple) and wellbalanced acidity. It is very different from the botrytis style or the sweet honey and complexity of a traditional ice wine,” Rousseau said.

“We are losing about 40 per cent of the volume through concentration so the price of $26 per 375ml bottle reflects the amount of work and the loss.

“We cannot compare our method to the process used for making ‘ice wine’; this is also reflected in the pricing.

“It is definitely a growing market for us, with Australia and Asia currently being our best performing sectors.

“We produced the Gewurztraminer with excellent results (a concentrate of rose petals; our own Turkish delight in a bottle).”

MORE PIONEERS Following in the footsteps of Frogmore Creek, other Australian wineries have also entered this niche dessert wine market in recent times.

In the Yarra Valley, Redbox Wines is producing an Ice Cabernet and Ice Riesling in its range using a freeze reduction technique.

This process is used to enable the extraction of the water/ice content from the juice of the selected fruit. Once satisfied with the juice, it is then run through a ferment and stabilisation process before bottling.

On the west coast, Margaret River winery Fraser Gallop Estate is about to release its first iced wine – an Ice Pressed Chardonnay.

Despite the soaring temperatures www.winebiz.com.au

experienced in Margaret River during the 2013 vintage, winemaker Clive Otto and his team trialled freezing three-tonnes of late picked Chardonnay grapes overnight in a commercial freezer at -16C. The fruit, which was at 13.0º baumé sugar levels prior to freezing, was then pressed in the cool of the following morning with a Bucher XPF80.

The press was loaded with an elevator and set on the auto Ortal program to press quickly to a high pressure.

“We were excited when we inserted a hydrometer into the juice and were getting sugar readings of 17º to 21.5º baumé,” Otto said.

“The juice was settled overnight before draining to some new French oak barrels, some older barrels, and some steel barrels.

“In this way, we can get a better idea which vessel will suit this style. Maybe the blend of all three will be best? We don’t know yet,” he said.

At this early stage, it is unclear whether local punters are developing a taste for our home grown version of ‘ice wines’ because they sell for a fraction of the price of their overseas counterparts, or whether we are simply developing a taste for such an intensely delicious style of dessert wine.

Contact: Alain Rousseau P: 61 3 6248 5844 E: admin@frogmorecreek.com.au Clive Otto P: 61 8 9755 7553 E: info@fgewines.com.au Grapegrower & Winemaker

81

Winery Engineers Conference

WEA conference focus is in value adding for the industry – from the grape to the glass THIS year’s WEA Conference and Exhibition – WineEng 2014 – will be held at Serafino Winery in the McLaren Vale region of South Australia from 18-19 June.

This is a significant and innovative event on the wine calendar.

The conference concentrates on many aspects of wine production and is aimed at operational personnel.

Covering winemakers, engineering and maintenance staff, bottling and packaging management, general management and winery suppliers, its goal is to ensure the Australian wine industry remains competitive both in the domestic and global markets.

The conference is important to the wine industry in the way it keeps key operational staff up to date with the latest global technological advancements therefore ensuring the Australian wine industry retains its competitive edge wherever possible.

Registration for the conference and associated exhibition starts at 10am on Wednesday 18 June with the conference officially starting at 11am.

Following a welcome from WEA president Ben McDonald, a keynote address will be given by Peter Taylor, director of Australian wine production for Treasury Wine Estates.

In his address Taylor will give his view of the change he has witnessed in the industry during his career and in turn will talk about the value that has been added by changes in technology, safety, environmental and other aspects in the wineries and vineyards he has been associated with over many years.

Taylor has been associated with the

Winery Engineering Association 2014 National Conference and Exhibition co-ordinator David Clarke says this year’s event – with its spread of coverage from production to personnel – will give participants a vital update in their approach to business.

Hand on the helm: WEA National Conference and Exhibition co-ordinator David Clarke says an integral part of the two days will be the display of products and services from Australian and international providers.

wine industry for more than 36 years so his knowledge and depth of experience in the industry will result in a very informative and interesting address and one not to be missed.

At the conclusion of the keynote address the presentation of technical papers will then follow.

The 2014 National Conference theme is “Value Adding from Grape to Glass” and it will focus on ways in which value can be added to the product and business.

Not only via improved product quality but also through improved methods of production, waste reduction and increased efficiency all of which has the potential to significantly reduce costs.

Some of the key areas that will be addressed include:

• • • • •

Value adding without cost adding.

Juice flotation technology.

Advanced decanter technology.

Alternatives to bentonite.

Fermentation facilities and improving fermentation performance.

• Reverse racking.

• New equipment management to ensure value adding.

• Solar power and hot water generation in the wine industry.

Key speakers will address these issues over two days of presentations which will provide opportunities to share and improve knowledge for the entire winery team.

The variety of presentations will also provide many choices for the conference delegate’s interests.

In addition to the conference and exhibition it is also planned to conduct a couple of tasting sessions which will feature locally produced wines and boutique beers; these tastings will give an interesting insight into products associated with emerging and current marketing trends.

A further benefit for delegates planning to attend this year’s event will be the

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82 Grapegrower & Winemaker

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May 2013 – Issue 592

WineEng 2014

NATIONAL CONFERENCE & EXHIBITION Value Adding from Grape to Glass

For further information visit www.wea.org.au or contact Trevor Leighton 0417 597 956 tleighto@bigpond.net.au

SERAFINO WINERY, McLAREN VALE - JUNE 18th & 19th 2014

Winery Engineers Conference opportunity to participate in a full day tour taking in a number of brewing operations on 17 June – the day before the conference.

The tour will start at Cooper’s brewery in Adelaide and kick off with a presentation covering its decade-long journey of continuous improvement.

“This will be followed by a tour of Cooper’s facilities including its plant services and brewing and packaging operations.

Following completion of the Coopers tour, lunch will then be provided at a local hotel after which the tour will then move onto visiting a micro brewery in Adelaide and possibly an additional micro brewery in the McLaren Vale region.

This event is a great educational and networking opportunity, however participant places are limited so those interested in participating should register as soon as possible by contacting Geoff Leighton on either geoff.leighton@hotkey.net.au or 0412 971837.

The 2013 conference, also held at Serafino Winery, was extremely well attended. Feedback from the conference delegates and visitors to the associated exhibition was also very positive with many commenting they considered the event to be beneficial to their business in the way it allowed them to keep abreast of leading-edge technological advances and practices.

The standard of this year’s event is expected to be even higher than those previously held and of enormous value to all who attend.

An integral part of this annual event is the great display of products and services available from Australian and international providers.

With the conference and associated exhibition being one of the few that is run on an annual basis it also provides an excellent opportunity for annual face-to-face networking amongst the key operational staff coming from wine producers ranging from small boutique operations to those representing large multinational wine companies.

The number and quality of trade exhibitors gathered in the one place at the same time also provides a similar opportunity to have personal discussions with people who are experts in their field and willing to help.

The conference finale will be the dinner to be held on the evening of the final day of the conference.

The WEA conference dinner is always well accepted and enjoyed by all who attend and once again gives the opportunity for important networking in a relatively informal environment and of course as always there will be a fund raising section to support the Royal Flying Doctor Service.

Contact: David Clarke P: 61 3 5358 2059 Email: mailto:djc2@bigpond.com

SPEAKER PREVIEW BOOST PRODUCTIVITY IN WINERIES NICK Palousis is the chief executive officer and founder of 2XE, a specialist business and engineering consulting team delivering productivity, materials and energy efficiency solutions for the food and wine industry across Australia.

Originating from SA steel town Whyalla, Palousis has since spent the past 12 years working across Australia and internationally on productivity improvement projects for businesses spanning the agribusiness, automotive, built environment, consumer goods, education, finance, food and beverage, chemicals, infrastructure, insurance, investment, healthcare, manufacturing, mining, oil and gas, pharmaceuticals, property, tourism and urban development sectors.

His presentation abstract says all wineries share a common objective – to create more output (at the same or better quality) with less input. In regional Australia, this objective is becoming harder and harder to achieve, with the increasing cost of key inputs such as materials, labour, utilities and compliance.

These costs, coupled with a strong Australian dollar, are resulting in a tighter profit margin for these businesses, and as a result, the pressure to re-engineer and improve productivity is squarely back on the radar for most SME wineries.

Palousis’ presentation will discuss the ‘big ticket’ opportunities for improving productivity and reducing costs in SME operations – including the automation, process technology alternatives, energy efficiency and lean manufacturing.

THE THREE BASIC R'S SIMON Nordestgaard has a PhD in chemical engineering and has worked on a range of research projects with the Australian wine industry during the past 10 years.

His technical interests include crushing and pressing, lees, refrigeration, wine transport, and carbon accounting.

In his presentation he says racking “clears” off the top of settled solids (“lees”) is the classical method of juice/wine clarification. Those lees contain a significant volume of juice/ wine that is typically downgraded during recovery by rotary drum vacuum filtration.

This presentation will introduce a new project studying the possibility of “reverse racking” the small quantity of lees in tanks out from underneath the clears such that the clears may remain in the same tank. Preliminary analyses of winery lees samples collected during 2014 will be presented and alternatives to rotary drum vacuum filtration currently being offered by suppliers will also be discussed.

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84 Grapegrower & Winemaker

www.winebiz.com.au

May 2013 – Issue 592

The holy grail of winery filtration has arrived!

- Lees, Flotation Solids and Wine Filtration All In One -

The unique design advantage of the Della Toffola OMNIA Series filter is that it can process with good flow rates automatically - juice & wine lees, flotation solids and most importantly, also wine. Thus, when the filter is not recovering high solids & lees, the same wide-bore channel membranes can be used to filter actual wine. Moreover, we can interchange the whole membrane module from a wide channel to a wine specific membrane module. This makes the OMNIA Series a cross-flow filter investment that works for the winery every day of the year.

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Winery Engineers Conference

Winery Engineering Association 2014 National Conference Presentation List Presenters Mr Peter Taylor - Director, Wine Production Australia

Company / Organisation Treasury Wine Estates

Presentation Title / Topic Keynote Presentation - Value Adding from Grape to Glass Technical Program

Mr Nick Palousis - CEO Mr Isaias Vinaroz - Sales Manager Mr Marco Franzoso - Process Application Engineer Mr Chris Taylor - Director

2XE

Value-adding without cost-adding: how to boost productivity in wineries

Alfa Laval

Grapes to Wine - The right direction using advanced decanter technology

Alfa Laval - Italy

Grapes to Wine - The right direction using advanced decanter technology

Apricus Solar Hot Water

Solar Hot Water - New technology reduces winery energy costs

Dr Jacqui McRae - Research Scientist

AWRI

Recent advances in the development of alternatives to bentonite

Dr Simon Nordestgaard - Senior Engineer

AWRI

Lees: Rheology, reverse racking and recovery

Mr Simon Schmidt - Research Scientist

AWRI

Whatâ&#x20AC;&#x2122;s under the hood? Genomic differences powering variation in primary fermentation

Mr Ross Kennedy - President

CTPM Australia

Ensure your new equipment adds value to your business

Mr Lindsay Gullifer - EHS Manager

De Bortoli Wines

An insight into De Bortoli Wines solar power and heat installation

Mr Blair Hanel - Sales Manager Mr Ian Jeffery - Principal Engineer Mr Matt Nichol - National Key Accounts Manager

Della Toffola Pacific Ian Jeffery Consulting Matthews

Continuous flotation - Case studies in Australia & New Zealand Case study on a teaching winery at the University of California adopting advanced sustainability and new technologies Choosing cost-effective coding, labelling and inspection systems

Ms Jo Stagg - General Manager SA/NT

Programmed Property Services

Diversity I it's not charity. Creating high performing teams through mixing up the players

Mr Phil Terlesk - Information Solutions & Pavilion8 Sales Executive

Rockwell Automation

Maximise production, reduce energy costs and increase yield while improving quality

Mr Theodore Strecker - Director of Engineering & Projects

The Solar Project

Mr Ross Wilkinson - Project Manager

Treasury Wine Estates

Mr Rob Gore - General Manager

Winequip

Mr Murray McDonald - Director

Wine Barrel Cleaning

86 Grapegrower & Winemaker

Solar Power Generation - maximise energy utilisation and financial return on investment Penfolds premium & super premium fermentation project Continuous & batch flotation for white juice Barrel to the bottle, hygiene

www.winebiz.com.au

May 2013 â&#x20AC;&#x201C; Issue 592

Value Adding from Grape to Glass

Winery Engineering Association.National Conference & Exhibition 2014 Organisation Booth(s

Organisation Booth(s

A&G Engineering /Flavourtech

Apricus Australia

12

Mr Tom Mackerras National Engineering Manager 23 - 25 Lenehan Rd GRIFFITH NSW 2680 P: 02 6964 3422 F: 02 6964 3497 Mobile: 0429 643 422 tmackerras@agengineering.com.au

Aggreko Australia Pacific Deon Fourie Area Sales Manager 101 Woodlands Drive BRAESIDE VIC 3195 P: 03 9586 5059 F: 03 9586 5051 Mobile: 0408 354 024 Deon.Fourie@aggreko.com.au

6

21

Mr Troy Harris Relationship Manager SA/NT PO Box 6109, SILVERWATER, NSW 1811 P: 1300 277 428 F: 61 2 9475 0092 THarris@Apricus.com.au Apricus Australia provide hot water solutions for homes and businesses across Australia and around the globe. In 2013, Apricus partnered with De Bortoli to deliver the largest solar thermal plant on a winery in Australasia, situated in Bilbul NSW. Apricus not only deliver efficient hot water systems, but build lasting relationships that extend well beyond the installation - Apricus will work with you and work for you to design and develop a solution that suits your business…

Apricus is your hot water partner for life.

Organisation Booth(s

Bucher Vaslin

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Mr Samuel Plumejeau Managing Director PO 1051 GLEN WAVERLEY VIC 3150 Mobile: 0427 655 800 F: 03 9885 7004 samuel.plumejeau@buchervaslin.com

Byford Fluid Solutions

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Mr Nathan Rowbottom PO Box 55 Moama Business Park MOAMA NSW 2731 P: 03 5482 2873 F: 03 5482 0667 Mobile: 0417 705 098 manager@byfordfs.com.au

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www.winebiz.com.au

Grapegrower & Winemaker

87

Winery Engineers Conference Organisation Booth(s Coldworks 24

GEA Westfalia Separator Australia Pty Ltd

Mr Andrew Japp Director 6-10 Souffi Place DANDENONG SOUTH VIC 3175 P: 03 9706 4699 Mobile: 0432 349 401 andrew.japp@coldworks.com.au

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Ms Angela Wallis Project Manager PO Box 1239 GOLDEN GROVE VILLAGE SA 5125 P: 08 8285 6881 F: 08 8285 6880 Mobile: 0400 775 576 creekwp@bigpond.net.au CREEKWOOD PROJECTS is located in Adelaide’s Northern Suburbs and Woodside and are leaders in the field of supplying industry with stainless steel fittings and all related products.

With over 25 years industry experience we pride ourselves in providing quality service and products to the Wine, Olive Oil, Food and Beverage industries. The products we manufacture and services we provide include: • Stainless Steel Storage

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88 Grapegrower & Winemaker

• • • •

Hot Water & Steam Boilers Solar & Heat Pump Chilled water Heat Exchangers

Personalised design and installation services Packaged or built-in systems

Phone: 0407 976 033 ~ 08 8240 3029 Email: trav@travhotec.com.au www.winebiz.com.au

May 2013 – Issue 592

Like a fine wineâ&#x20AC;Ś our pumps get better with our age.

For over 50 years, Monoâ&#x201E;˘ has led the way in the Australian wine industry. Found in the first crush of the berries to the final bottle filling, our innovative and efficient pumping solutions has made Mono the number one choice for the winemaking process. Engineering expertise, industry know-how, product quality and aftermarket support are all part of our ongoing commitment to Australiaâ&#x20AC;&#x2122;s wine industry. www.monopumps.com.au

Winery Engineers Conference Tanks • Wine Tanks and Fermenters • Olive Oil and Winery Equipment and Fittings • Architectural Effects • Stainless Steel and Mild Steel Fabrication • Onsite Repairs • Restoration of existing Tanks • Rental Tanks

Della Toffla Pacific

2

Mr Blair Hanel Territory Manager 24 - 26 National Boulevard CAMPBELLFIELD VIC 3061 P: 9924 4040 F: 9924 4041 Mobile: 0447 815 482 blairh@dtpacific.com Della Toffola Pacific was launched in early 2010 to focus on the Australian, New Zealand and emerging Asian markets. Serving both large and small wineries and vineyards, the Della Toffola brand has over 40 years of experience in winemaking and stainless steel processing. The extensive Della Toffola product range includes crushers/ destemmers, pumps, presses, flotation systems, filters, storage, stabilisation, refrigeration and fermentation equipment,

as well as complete turnkey solutions.

All equipment is backed up with expert local technical and engineering support, in addition to the availability of a wide range of spare parts.

Energy Power Systems

22

Mr Darryl Bull Sales Rep SA 106 110 Bedford St GILLMAN SA 5013 P: 08 8249 3100 F: 08 8249 3199 darryl.bull@energypower.com.au

technology leader in the manufacturing of high-performance centrifuges to the wine/beverage/food industry with over 100 years’ experience. GEA Westfalia Separator is a market leader in the wine industry and supplies centrifuges for juice, wine, sparkling wine clarification, lees processing and a special process for tartrate stabilisation. Sustainable success is the best basis for long term co-operation.

This is why we are consistently working on innovative solutions to strengthen our competitive edge. This approach has made us the global technology leader in mechanical separation technology and we are continually working on keeping it this way.

GEA Westfalia Separator Aus P/L 13

Grundfos Pumps Pty Ltd

Mr Kevin Dawe Business Development Manager 47 Northgate Drive PO Box 108 THOMASTOWN VIC 3074 P: 03 8877 9999 F: 03 9464 5455 Mobile: 0408 322 524 kevin.dawe@gea.com GEA Westfalia Separator is a global

Ms Ali Spiby Marketing Coordinatorchine Dynamics Engineer 515 South Rd REGENCY PARK SA 5010 P: 61 8 8461 4654 aspiby@grundfos.com The Grundfos Group is represented by 134 companies in over 50 countries

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ENERGY COSTS ARE RISING There is no better time to research innovative ways to save money in your home or business. Apricus specialise in providing high quality, high efficiency hot water solutions for all domestic, commercial and industrial applications.

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DE BORTOLI NOW LOVING THE SUN WITH APRICUS De Bortoli’s state of the art solar thermal system utilises 3,000 Apricus evacuated tubes to preheat the condensing boilers to dramatically reduce their gas consumption.

The installation is located in Bilbul, NSW and is the largest solar thermal plant on a winery in Australasia.

Learn More:

Apricus CEO Chris Taylor is presenting an in-depth look into the De Bortoli project at the WEA Exhibition.

After commissioning, the system was powered on from 8am with a starting water temperature of 20°C. The system achieved 12,000 litres of storage at a temperature of 71°C by 3.30pm. Ambient temperatures were 10.9°C - 19.9°C. Find out more and view photo gallery on the Apricus Australia website.

Get a free quote today by visiting: www.apricus.com.au or calling 1300 277 428 90 Grapegrower & Winemaker

www.winebiz.com.au

May 2013 – Issue 592

and has an annual production of more than 16 million pump units, making Grundfos one of the world’s leading pump manufacturers. Grundfos offers a wide range of highly reliable, efficient and hygienic pumps made of high-grade stainless steel for use in viticulture and winemaking. We also produce our own high-efficiency electric motors with variable speed drive technology, ensuring optimal energy use to save you money. For further information about Grundfos pumping solutions, please visit us at booth 7 at the WEA WineEng 2014 Exhibition being held at Serafino Winery, McLaren Vale on 18-19 June. You can find out more anytime by visiting www.grundfos.com.au

JL Lennard Mr Anthony Halcro National Manager 42 Giffard St SILVERWATER NSW 2128 P: 2 9475 9072 F: 2 9475 9099 Mobile: 0419 122 672 ahalcro@jllennard.com.au

May 2013 – Issue 592

8

Organisation Booth(s

Organisation Booth(s

JMA Engineering P/L

Minus40 Pty Ltd

23

Mr Mark Johnson National Sales Manager PO Box 452 BERRI SA 5343 P: 08 8582 9500 F: 08 8582 3132 Mobile: 0408 822 434 mark@jmaeng.com.au JMA Engineering is a national company based in Berri South Australia, who for over 30 years has specialized in the supplying STAINLESS STEEL wine, fermentation and liquid storage vessels to all states of Australia. To compliment the stainless division JMA has a mild steel structural and construction division that manufacture pre formed concrete panels delivered and installed by our cranes and a wide load trailers. They specialize in large buildings, sheds and barrel stores.

JMA Engineering has the rescources to assist you with your project from design through to completion.

www.winebiz.com.au

28

Dr Michael Bellstedt Director and Principal Unit 7, 22 Hudson Avenue CASTLE HILL NSW 2154 P: 02 8850 4811 F: 02 8850 4866 Mobile: 0419445291 michael.bellstedt@minus40.com.au Minus40 is an engineering consulting firm specialising in refrigeration, process cooling, industrial HVAC and heat recovery systems.

As well as food and beverage industries, clients come from manufacturing, processing, retail and hospitality industries.

With end-to-end project expertise, Minus40 provides services for energy and efficiency audits, system design, project management and verification of the completed system.

Using best-available technology, all of our projects achieve improved efficiency and reduced energy demand. This has made many of Minus40’s clients eligible for government grants and low-cost finance.

We can also redesign your system to remove environmentally harmful synthetic refrigerants.

Grapegrower & Winemaker

91

Winery Engineers Conference Organisation Booth(s

Mono Pumps Australia

4

Ms Susan Whittaker Marketing Services Manager PO Box 123, MORDIALLOC VIC 3195 P: 03 9586 5209 F: 03 9580 9036 susan.whittaker@nov.com NOV Mono is a leading name in the design, manufacture and supply of progressive cavity pumps, aftermarket components, grinders, screens and packaged fluid transfer solutions, worldwide. Mono’s expertise extends to supplying customers with products and services that satisfy the demands of various industries. Our approach to selecting the best product for the food and beverage industry ensures that you get an individual and tailored solution that's right for your process. For over 50 years, Mono™ has maintained a strong partnership with Australia’s wine industry and are proud to be the number one choice for pumping solutions.

Oomiak 17

• Wine Tanks and Fermenters • Winery Equipment and Fittings • Onsite Repairs and Restorations • Olive Oil Tanks • Stainless Steel & Mild Steel Fabrication • Wine and Brine Lines

Ms Cate McGuire Chief Executive PO Box 156 NORTH ADELAIDE SA 5006 P: 08 8345 9900 F: 08 8346 0700 Mobile: 0431 080 007 shereen.mahoney@oomiak.com.au Refrigeration is what Oomiak does.

We work throughout Australia and Asia, designing, installing, auditing and maintaining both industrial ammonia plants and freon type systems. Our extensive team is highly experienced, reliable and offers a wide range of skills to ensure that your company has full support 24 hours a day, 7 days a week.

Oomiak invests time getting to know our customers so that we understand their business objectives and can then match what we do to those needs.

• Food and Beverage Industry • Architectural Effects in Stainless Steel • Stainless Steel Balustrading and Handrailing Enquiries: Andrew and Angela Wallis 2 Texel Court, Salisbury South 5106 Postal: PO Box 1239 Golden Grove Village SA 5125

Tel: 08 8285 6881 Fax: 08 8285 6880 Mobile: 0400 775 576 admin@creekwoodprojects.net.au

Pall Australia

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Mr Tim Fox Territory Manager 1-2 Wandarri Crt CHELTENHAM VIC 3192 P: 03 8383 6561 F: 03 8366 6561 Mobile: 0488 488 146 tim_f_fox@ap.pall.com

‘NEW’ Regional Office, 24 Evans Street, Woodside SA 5244 • P. 8389 7812 www.creekwoodprojects.com.au 92 Grapegrower & Winemaker

www.winebiz.com.au

May 2013 – Issue 592

Winery Engineers Conference Organisation Booth(s

Organisation Booth(s Superior Lubricants

Pellenc Australia

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Ms Emily Fraser Marketing Coordinator 14 Opala St REGENCY PARK SA 5010 P: 08 8244 7700 F: 08 8244 7788 Mobile: 0405 956 050 emily@pellenc.com.au Pellenc Australia is a leading manufacturer and supplier to the viticulture and winemaking industries.

With over 40 years of experience in viticulture, Pellenc has applied their knowledge and passion for innovation to create a range of revolutionary sorting and crushing equipment for the winery sector. The Selectiv’ Process sorting range (available for the winery and on-board harvesters) has raised the bar in terms of fruit quality and is fast becoming the sought-after technology for harvest.

The recently released Extractiv’ dynamic crusher complements this range.

Programmed Property Services

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Ms Jo Stagg State Manager SA 604 Port Rd ALLENBY GARDENS SA 5009 P: 08 8346 9944 F: 08 8346 7455 Mobile: 0417 054 135 jo.stagg@programmed.com.au

Rockwell Automation

Solar Depot Mr Ken Hone Sales Manager 1B, 47 O'Sullivan Beach Rd LONSDALE SA 5160 P: 08 8382 7555 F: 08 8326 1158 Mobile: 0457 788 530 kenh@solardepot.com.au

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Travhotec Pty Ltd

15, 16

19

Ms Marjorie Ware Proprietor 19 Papagni Ave NEWTON SA 5074 P: 08 8365 3200 F: 08 8365 3247 Mobile: 0414 375 611 marjorie@weware.com.au

Wine Barrel Cleaning 27

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Mr Chris Travers Director 25 William St PO Box 2162 PORT ADELAIDE SA 5015 P: 08 8240 3029 F: 08 82403046 Mobile: 0407 976 033 trav@travhotec.com.au Supporting the wine industry for more than 25 years Travhotec specialise in systems and equipment to improve productivity, efficiency, quality and profitability. Fields of expertise include - Wine Heating and Cooling - Sanitation requirements of Bottling Lines, Cross Flows, Filters, Centrifuges, wine lines and tanks, Barrel Wash and Sanitation - Energy Recovery and Heat Transfer, along with the latest technology such as High Efficiency Condensing Boilers are used wherever possible. System selection and design follows consultation and evaluation of site specific requirements and budget constraints, allowing for expansion and upgrades while achieving results that excel expectations.

W.E. Ware & Co

Ms Anne-Marie Ward Marketing Communications Manager Wellington Centre 2 Portrush Rd PAYNEHAM SA 5070 P: 03 9896 0607 F: 3-9890 0953 Mobile: 0407 556 747. award@ra.rockwell.com

3

Mr Aaron Crichton Managing Director 10/22 Oramzi Rd GIRRAWEEN NSW 2145 P: 02 9636 9399 F: 02 9636 9388 sales@superiorlube.com.au

Winequip Pty Ltd

5

Mr Andrew Watt Director 59 Banbury Rd RESERVOIR VIC 3073 P: 03 9462 4777 F: 03 9462 1666 Mobile: 0400598766 andrew@winequip.com.au See Winequip at our stand at the WEA exhibition to see the latest technology for the wine industry.

Winequip through our association with Juclas and Enologica Vason are the market leaders in flotation in Australia and are the only company able to provide both equipment and consumables for flotation into the Australian market. We will also present the new Kreyer Yeast Booster for yeast rehydration at the WEA show.

Contact our sales team on the stand for information about our range of Puleo processing gear, Kreyer refrigeration, Juclas filtration, Liverani pumps, Mori presses and Borelli bottling lines.

Xylem

11

Mr Murray McDonald 8/177 Beavers Rd. NORTHCOTE VIC 3070 P: (03) 9482 4900 F: (03) 9482 4940 murray@winebarrelcleaning.com.au Wine Barrel Cleaning specialises in wine barrel cleaning steam machines that clean, sanitise, detartrate and re-hydrate wine barrels. Through its division Duplex Cleaning Machines, Wine Barrel Cleaning has over 25 years experience in the distribution of steam machines. Its www.winebiz.com.au

steam machine manufacturer, Tecnovap, is a fourth generation Italian wine grower and producer. Tecnovap bring this wealth of wine producing knowledge and R&D to the design and operation of their wine barrel cleaning machines.

Wine Barrel Cleaning’s steam machines reach temperatures of +180°C, killing brettanomyces and extracting impurities from the pores of the oak. It uses 90% less water than traditional methods and is a chemical free process. Wine Barrel Cleaning has been featured in Australian and New Zealand Grapegrower and Winemaker Magazine, and regularly provides wine barrel demonstrations in key Australian wine regions throughout the year.

9, 10

Mr Keith Bowen Regional Manager - Asia Pacific Uit 3, 1 Federation Way MENTONE VIC 3194 P: 03 9540 5888 F: 09 9551 0320 Mobile: 0409 195 702 keith.bowen@xyleminc.com

May 2013 – Issue 592

sales & marketing Just how much do off-premise retailers really vary across world markets?

Steve Goodman and Cullen Habel

WE’VE previously presented work from research funded by the GWRDC which looks at the influencers on the decisions of distributors, on and off-Premise buyers when they look to buy in a new wine.* Now further analysis enables us to see – and show – how these segments differ across the three markets of the US, Australia and China.

Over coming months we’ll present this work at a level to assist in decision making – there is much to it and the authors are happy to discuss further with those interested in further insights.

For a report showing all the segmentation and comparisons for the off-premise sector, visit www.adelaide. edu.au/wine2030/research/fields/ The design and method of this research has been detailed in previous papers available at that address.

For brevity, this paper presents the results and insights for wine marketers.

The information presented is assembled from the point of the wine marketer; the underlying premise is that of the question ‘how can I modify or design our offering to increase the chances of selling to this customer?’

This is done at a macro ‘country by country’ level – but then taken further through segmentation relevant to the channel being considered; in this paper for example, considering the type of wine store, is it fine-wine or supermarket, do they specialise in wine or broader alcohol offering, high turnover or margin?

The reason for the segmentation is the premise by looking and considering ‘who’ it is you are trying to sell to, there is a chance the nature of their business might mean something is more important to them than other, different, businesses.

The first figure shows the country comparisons. While we ‘know’ markets vary, understanding ‘in what areas’ can prove quite helpful.

We can see many familiarities across the three, others where two are the same – and a few stand-outs.

The US and AU are much more influenced by margin than CH – where Brand alone is a much bigger influence.

Worth considering is the increased influence that customer requests have in China; this gives a signal to the importance of ensuring the end consumer knows of you and seeks you out (pull May 2014 – Issue 604

marketing).

Aged wines and point-of-sale in Australia are not a significant influence in the off-premise sector, but the US and CH both show a marked increase in the opportunity provided for wineries – especially newer entrants looking to make a first entry.

While you may not be able to obtain information on how many distributors the store deals with, or whether they are

www.winebiz.com.au

high- or low-turnover stores, you can assess for yourself if they stock a large number of different wines (SKUs – stock keeping units) Figure 2 shows the results for the comparison of smaller wine stores, often an entry point for wine brands as they do not, typically, have the distribution ‘control’ issues of larger stores.

With stores which stock a smaller range of wine, the US and CH are much

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sales & marketing

1 Retail price point 2 Margin 3 Advertising support/ contribution 4 Point of sale material 5 Tasting support 6 Press write ups and features 7 Medals and Awards won

8 Vintage/aged wine 9 The distributor 10 Grape variety 11 Customer request/enquiry 12 Brand 13 Origin/Region 14 Like the taste (Manager/Staff) 15 Winery staff visit

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96 Grapegrower & Winemaker

more influenced by brand, customer request and point-of-sale than Australian retailers.

Liking the taste is more important in AU – which coupled with a visit from the winery staff may seem to add up to assist.

Visits by staff in China are very low influence and somewhat harder to effect anyway than point of sale material and customer requests.

In contrast, stores with a higher number of wine SKUs show the importance of knowing your customer and trying to ascertain ‘what makes them tick’.

Unlike the ‘fewer SKUs’, this segment shows the US is substantially more influenced by the actual price point and less by the actual margin. This offers an insight when designing a new wine from the very early stages.

While we’d typically say large inventory range stores act less on customer enquiries, the data show the US’ high SKU stores are much more influenced by customer requests than AU or CH. CH has nearly a tenfold importance on aged wine than AU and US stores – something that offers many wineries, especially smaller ones, an opportunity to move excess ‘old’ inventory (or museum stock).

Just because a store carries a big range – don’t discount the importance of staff and manager tastings – the US and AU are considerably more influenced by CH in this respect. We continue to see the importance of point-of-sale in the US and CH markets.

The Holy Grail, the high-volume sales outlets, are the least similar in any of the segmentations; somewhat contrary to what anecdotal evidence we had in the qualitative interviews.

We can see CH continues to be more influenced by ‘brand’, but more so in this category.

In CH high-volume sales stores are considerably more influenced by ‘aged wine’, 'point-of sale’ and ‘medals’.

Comparing to lower-volume sales stores, where we see an increased importance in CH for customer requests, similarly there with price point and margin.

In most instances, you will be dealing with a distributor – any good distributor (even an average one) will know if a store has high level of sales or low.

Ask them and then sit down and plan your offer and your pitch with details like this in mind. Think about which aspects to emphasise and which to not highlight if they are not likely to be your buyers hot-button.

Perhaps the area of most interest and opportunity lies in the differences between fine wine stores (FWS) and supermarkets.

In FWS we see that price point rules in China and the US – a marked difference to AU, which is ruled by ‘manager/staff liking the taste’.

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May 2014 – Issue 604

Brand, even at the FWS segment in China, is incredibly important though most likely not to be ‘commercial’ brands as we’d think about in AU. Retailers in AU are not as influenced by customer requests as CH and the US – this impacts on the winery as a need in AU to ensure the staff have tried the wine, whereas CH and the US offers an opportunity to pull consumers up through the supply chain.

Where wine is sold through supermarkets AU has a distinct

May 2014 – Issue 604

increase in the importance of medals and labels – something which does not rate highly in US and CH supermarket outlets.

All three markets show an increase in the importance of the actual price point in this channel (although this is second to margin in AU).

If you are looking at selling into CH supermarkets, consider having point-ofsale material made, in Chinese, catering to Chinese, as this was reported as a significantly higher influence.

www.winebiz.com.au

CONCLUSION We see differences in a number of other segments, we’ll be making all these available on the website given above – space doesn’t permit putting them all here.

They are simple to read as the differences show up well, and intuitively, in the way we have presented the data.

Have a look at the differences between high and low percentages of wine sales to other alcohol segments.

CH high percentage shows aged wine and medals have considerably

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sales & marketing more influence than in AU and the US while specialty wine stores in AU are considerably more driven by margin.

Lower percentage wine sales stores in CH and the US are notably different to AU – in areas such as the price point, brand and point-of-sale material.

Across all the comparisons we did there are many instances where the US and CH markets are more similarly influenced by factors than AU off-premise buyers.

What is particularly interesting about that is we often treat emerging, Asian markets as distinctly different.

And while they might be in terms of structure, getting around and getting access, the actual factors which influence their decisions don’t appear to be. * Copies of those articles are available at http://www.adelaide.edu.au/winefuture/research/fields/ or by emailing the authors.

Contact: Steve Goodman E: steve.goodman@adelaide.edu.au

Looking for more Sales & Marketing articles, visit the Grapegrower and Winemaker article archive at:

Cullen Habel. w: www.cullenofadelaid.com

www.winebiz.com.au/gwm

CORRECTION In our March issue we ran an advertisement for Viniquip which included a reference to SWAT Winery & Vineyard Supplies. Viniquip is no longer associated with SWAT and we apologise for any embarrassment this may have caused.

So, an old dog can learn new tricks We are excited to announce that Portavin is now Australia and New Zealand’s exclusive distributor of Springer Œnologie® yeast and yeast derivative products.

Springer Œnologie® is the global leader in fermentation technology allowing us to supply our clients with yeasts of the highest level of purity and viability available.

With the help of Etienne (Springer’s fermentation guru), Matt and our team of experienced winemakers are on their way to becoming specialists in fermentation management, proving that old dogs love new tricks!

Please contact us or visit our dedicated web page to discover more about this latest addition to our suite of wine products.

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Portavin – caring for your wine from tank to shelf.

Adelaide (08) 8447 7555

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www.portavin.com.au portavin@portavin.com.au 98Portavin_A5_WizardAndDog_d4.indd Grapegrower & Winemaker

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May4/09/13 2014 – 12:00 Issue PM 604

business & technology

Solar power: our wineries are hot to trot Wineries across Australia Green and mean: Drayton’s Family Wines’ 200kW system is expected to save the company $80,000 are going solar in an effort a year. to cut costs and become more The Pokolbin-based company flicked the switch on its 200kW environmentally friendly. Stephanie Timotheou system which is expected to save the business more than spoke with a range of operators who have $80,000 a year. jumped on the bandwagon and switched to solar The 800 solar panels are funded by the Clean Technology as the way of the future.

Food and Foundries Investment Program and were installed by SOLAR power companies are lapping it up as wineries across the nation install systems to become more energy and cost efficient.

Names such as Planet Power, The Solar Project, Yingli Solar, Greenplanet Energy Solutions and SunPower Corp are jostling for market leadership – and have the solution to soaring energy costs.

Winery and vineyard owners are splashing their cash on units as large as 200kW and while it’s an expensive exercise, they all say they are going to get a very big bang for their bucks – as well as their bottom lines.

DRAYTON’S FAMILY WINES, HUNTER VALLEY In December Drayton’s Family Wines took the leap into the solar world and unveiled what the company describes as one of the biggest solar photovoltaic systems in the Hunter region.

solar company Greenplanet Energy Solutions.

Paterson MP and parliamentary secretary to the minister for industry Bob Baldwin says it’s not surprising the winery wanted to move to renewable energy and is encouraging more local businesses to consider going solar as a way of cutting costs in the long term.

“It’s good news for the environment and great news for business,” Baldwin says.

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May 2014 – Issue 604

so far installed in the Hunter Valley/ Newcastle Region

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Central Coast/Head Office Sydney 0450 019 825 0426 892 745

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business & technology “I think there is a desire to look at alternative forms of energy and solar is one of them.”

General manager and part-owner John Drayton says the system cost $450,000 but the company received a grant of $225,000.

After being bombarded with people talking him into lighting efficiency and refrigeration upgrades, the one thing that stood out to Drayton was solar panels.

“So I started to investigate solar units and a friend of mine told me about the Clean Technology Food and Foundries Investment Program which was rather appealing,” he told Grapegrower & Winemaker.

“We’re very excited about the future of solar. The wine industry is an energyguzzling business during the refrigeration and fermentation stages and people are always looking for ways to save on costs.

“We’re not only saving energy but we’re saving the environment which is a very important thing.”

DAVID FRANZ WINES, BAROSSA Planet Power’s latest project includes the instalment of a 27kW solar unit at David Franz Wines in the Barossa.

David Lehmann – son of wine pioneer Peter Lehmann – decided to install the TRUAC solar system when he realised the cost of power was going to continue to sky rocket.

“Becoming more environmentally friendly was obviously a big part of why we decided to go solar, but during the past few years I’ve been very conscious of the amount of power the winery chews during the chilling stage,” he says.

Lehmann says he chose Planet Power as the local Barossa company specialises in AC systems rather than DC. “AC is a lot more efficient and looking at Planet Power’s systems, the price suited my budget so I felt it was the right time to go through with it.”

Lehmann says each panel on an AC system works individually which gives it

Clean technology: Watershed Premium Wines’ 149kW SunPower solar system which was installed on a roof shared by its barrel store and wine warehouse.

the biggest advantage.

“On a traditional DC system if one panel fails the whole unit doesn’t work, whereas with the AC if one is clouded, the rest are still able to function which is a great thing.”

Lehmann spends approximately $25,000 a year on power and since the company is rapidly expanding, he says that figure would only go up had he not invested in a solar unit.

While the system has only been in place since late March, Lehmann is confident the solar unit will cut current grid use by 80 per cent.

“In addition to generating power, it’s also reducing the thermal input into the winery shed which we’ve previously airconditioned with reverse-cycle air,” he says.

Planet Power’s Chris Noth, who installed the system says part of Lehmann’s passion is to move forward as an independent winemaker with sustainable methods.

“He is truly a go-getter and appreciates new technologies that will support his industry and his passion,” Noth says.

“Dave has reached the opportunity to install a high-tech AC solar system as

an extremely smart investment for the future.”

Lehmann says the company is doing everything it can to reduce spending on power and to produce great wines with minimal intervention.

“Solar is just another piece of the puzzle and I can’t wait to see what the future holds.”

D’ARENBERG, MCLAREN VALE It rained, it poured and then it got worse, causing a blackout in a warehouse full of barrels, but McLaren Vale’s d’Arenberg still managed to cut the ribbon and launch its solar PV generator back in January – the biggest of its kind in South Australia.

The 200kW system is expected to save the winery more than $47,000 per year through offset electricity consumption and will reduce greenhouse gas emissions by 30 per cent – or more than 181 tonnes of carbon dioxide a year.

It was designed and constructed by Adelaide-based commercial power system integrator The Solar Project just months after the installation of a 230kW solar PV system at NSW’s De Bortoli Wines.

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For all enquiries please contact Philip Heyman P 1300 667 602 F 03 9415 9057 M 0418 555 655 E philip@destinywines.com.au

100 Grapegrower & Winemaker

www.winebiz.com.au

May 2014 – Issue 604

Innovative wineries are already generating.

Is it time for your business to embrace solar energy?

SunPower is helping Australian wineries to significantly reduce their energy costs. SunPower delivers high efficiency, innovative energy solutions that reduce operating costs, protect against future electricity price rises, offer a significant return on investment and promote sustainable business practices.

149 kilowatt SunPower solar system installed at Watershed Premium Wines, Margaret River WA.

Talk to SunPower to better understand: • How to develop a large commercial solar project for a winery • How to maximise your profits through on-site renewable energy generation • Why high efficiency, reliability and bankability matter with solar technology • How solar energy can differentiate your brand and raise your public profile

Find out what solar can do for your business, call 1800 786 769 or visit sunpower.com.au

business & technology With 800 German-designed and European-made solar photovoltaic modules, the system is well-suited to the harsh Australian climate and d’Arenberg’s rooftop array.

At the official commissioning in December groups of 10 at a time scaled the stairs – and faced their fear of heights – to get a bird’s eye view of the solar panels.

While Solar Project director of sales and business development David Buetefuer answered questions, d’Arenberg winemaker Chester Osborn was on the spot to flick the switch – and managed to avoid being electrocuted in the process as the storm raged.

Buetefuer says the company is proud to be able to provide Australian wineries with systems to help achieve clean technology outcomes.

“We are happy to be assisting winemakers such as d’Arenberg and other South Australian businesses achieve clean technology outcomes which make commercial sense using high quality components,” he says.

He hopes the instalment at d’Arenberg encourages other wineries and the broader food and beverage sector to pursue energy efficient business practices through clean energy supply.

BALGOWNIE ESTATE, BENDIGO Five years ago Balgownie Estate owners, management and staff adopted the goal of becoming a fully-sustainable business.

The company believes a healthy environment will enable it to grow the best fruit and make the best wine possible in a sustainable manner.

To achieve this Balgownie Estate has substantially reduced its carbon footprint through the creation of composting systems, sowing organic cover crops to reduce chemical sprays, installing more efficient irrigation and hand-tending vines.

Last year the company added to its impressive array of sustainable practices with the instalment of a 90kW solar unit.

Yingli Solar partnered with EnviroGroup to install what the company says is the largest solar PV system for a privately owned business in the City of Bendigo.

The estate received a $92,000 grant – 34 per cent of the total cost – for the ground-mounted solar panel system which is set to save the company $20,000 per year.

Balgownie Estate director Des Forrester says the company’s aim is to become carbon neutral by 2016.

“EnviroGroup’s installation of the Yingli Solar system is a vital step in achieving this goal,” she says.

“We’re looking forward to seeing our electricity bills and carbon emissions drop drastically.”

WATERSHED PREMIUM WINES, MARGARET RIVER In April global solar technology and energy services company SunPower Corp and Watershed Premium Wines announced the completion of a 149kW solar unit which was installed on a roof shared by the winery’s barrel store and wine warehouse.

The system is expected to save the company $79,000 in energy costs per year and offset electricity use by 30 per cent.

It comprises 456 solar panels with efficiencies of 20 per cent and will generate approximately 238 megawatt-hours of emissions.

The decision to go solar further enhances Watershed Premium Wines’ commitment to environmentally friendly business practices.

The company has implemented initiatives to reduce water, raw material and energy consumption, improve wastewater management and install an energy-efficient refrigeration system.

“Winemaking is an energy-intensive business so installing a high efficiency and cost-effective solar system will help lower our overall operating expenses while allowing us to produce finely-crafted Australian wines with a small carbon footprint,” Watershed Premium Wines managing director Geoff Barrett says.

“With a SunPower system designed to produce clean, reliable electricity for the next 25 years or so, this was a low-risk investment which made both economic and environmental sense.”

The winery expects to use low-cost solar energy produced by the system to offset electricity consumption from the local network when demand and energy prices are at its peak, especially during vintage.

Contacts: John Drayton, Drayton’s Family Wines P: 61 2 4998 7513 E: drink@draytonswines.com.au David Lehmann, David Franz Wines P: 61 0419 807 468 E: davelehmann@david-franz.com Tash Stoodley, d’Arenberg P: 61 8 8329 4825 E: tash@darenberg.com.au Des Forrester, Balgownie Estate P: 61 3 5449 6222 E: info@balgownieestate.com.au Geoff Barrett, Watershed Premium Wines P: 0409 295 623 E: geoff.barrett@watershedwines.com.au

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May 2014 – Issue 604

Photo: ©Andres Rodriguez/123rf.com

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Winejobs.com.au, the wine industry’s leading online job site, has been specially developed for Australian and New Zealand wine industry professionals.

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Training and education goes a long way This month Grapegrower & Winemaker’s Stephanie Timotheou looks at the importance of training and education in the wine industry and what select courses and universities can offer the budding wine professional.

THERE’S no such thing as being overqualified Education in the wine industry and & industry completing education and training courses software on offer throughout the world can open new opportunities in an industry constantly evolving.

Winetitles’ Wine Industry Directory (WID) online provides people in the wine industry with a list of courses relevant

to wine science, oenology, viticulture, winemaking and wine business.

Grapegrower & Winemaker has compiled a comprehensive summary of the major institutions that offer courses and degrees for beginners or those wanting to expand their knowledge and qualifications within the industry.

UNIVERSITY OF ADELAIDE, SA The School of Agriculture, Food and Wine at the University of Adelaide’s

Waite Campus provides a world-class concentration of scientific research, education and infrastructure.

The main programs offered in relation to the wine industry include Bachelor of Viticulture and Oenology, Master of Viticulture and Oenology and a Graduate Diploma in Viticulture and Oenology.

Students completing the four-year Bachelor of Viticulture and Oenology degree qualify as both a viticulturist and winemaker.

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May 2014 – Issue 604

www.winebiz.com.au

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business & technology In the first year students are taught the basic sciences and fundamentals of grape and wine science.

Deputy head of school (learning and teaching) associate professor Chris Ford says this is achieved through a suite of courses common to all students enrolled in science degrees at the University of Adelaide.

In the second, third and fourth years teaching takes place exclusively at the Waite Campus where the emphasis is on the scientific and technological aspects of winemaking and viticulture.

“Students work two vintages in the university’s winery and participate in the production of fortified and sparkling wines,” Ford says.

“A strong thread of sensory evaluation runs through the four years, with students receiving formal training in sensory assessment methods and continual development of their skills throughout both theoretical and practical courses.”

Students spend a 10-week vintage period in their final year on placement in commercial wineries before returning to university.

The Graduate Diploma and Master of Viticulture and Oenology postgraduate programs have been extensively revised for 2014.

Ford, who has taught winemaking since 2001, says “both undergraduate and postgraduate programs in viticulture and oenology offer students an unparalleled opportunity to gain the industry specific skills demanded of future leaders”.

“These degrees have been developed in consultation with industry and have evolved to reflect ongoing developments in our knowledge and practice of grapegrowing and winemaking.

“By combining rigorous scientific and technological knowledge with handson practical experience, we provide an exceptional student experience.”

He says a key strength of the University of Adelaide degrees lies in the strong interactions on the Waite campus which sees scientists and practitioners from the Australian Wine Research Institute, CSIRO and SARDI contributing to its teaching.

Contact: Christopher Ford P: 61 8313 7386 E: christopher.ford@adelaide.edu.au

CHARLES STURT UNIVERSITY, NSW While many degrees are offered through Charles Sturt University (CSU) in NSW, Victoria and Canberra, its Wagga Wagga campus is home to most wine courses including the Bachelor of Wine Science degree.

The part-time, six-year course is

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designed to develop a student’s knowledge and skills in winemaking, wine science, viticulture, wine appraisal and business.

It also allows students to complete their studies while working in the wine industry or by combining full-time study via distance education.

School of Agricultural and Wine Sciences senior lecturer Dr Peter Torley says CSU students obtain a range of benefits from studying viticulture and wine at the university.

“People working in the viticulture and wine industry get to combine handson experience at their own vineyard or winery, along with developing their theoretical knowledge from performing winery analyses to wine sensory assessment skills,” he says.

“We have a number of students who are currently working in other industries and are planning a career shift into the viticulture and wine industry.

“Studying at CSU means they can develop the skills and knowledge required to make the transition more smoothly.”

He says the viticulture and wine degrees are designed to give graduates a wide range of skills including vine growth and grape production, wine production and sensory assessment and business skills such as economics, management and marketing.

The courses also give students access to an on-campus commercial winery which is at the forefront of viticultural practices and winemaking techniques.

Other undergraduate courses CSU offers include Bachelor of Wine Business and Bachelor of Viticulture.

Contact: Peter Torley P: 61 2 6933 2283 E: ptorley@csu.edu.au

QUEENSLAND COLLEGE OF WINE TOURISM, QLD The Queensland College of Wine Tourism (QCWT) is a joint venture between the Department of Education and Training and the University of Southern Queensland and opened its doors in early 2007.

The $8.5 million education and training facility is located on the campus of Stanthorpe State High School and provides specialist training and education.

It provides training from secondary and tertiary levels in viticulture, oenology, tourism, hospitality and business.

The college is also an approved provider for the international Wine and Spirit Education Trust (WSET) awards which are delivered to industry both on and off campus. www.winebiz.com.au

QCWT education and training manager Patricia Evans says education opens doors to pathways of learning and enterprise building.

“This statement is as relevant to the wine industry as it is to any other industry. For education to be successful it must be relevant to the needs of the individual, the business and to the industry at large,” she says.

“New approaches to viticulture, winemaking, sales and marketing strategies are constantly being scrutinised and researched and have been proven as critical components in contributing greatly to profit margins in wine businesses.”

She says in order to raise the bar in terms of presenting a best-practice business model; the wine industry must understand the importance of skill development.

“It must also make a deliberate commitment to follow through in every link of the supply chain of this multifaceted and exciting industry,” Evans says.

“That is the very essence of growth in the wine industry.”

Contact: Patricia Evans E: patricia.evans@usq.edu.au

CURTIN UNIVERSITY, WA WA’s Curtin University offers many courses for future leaders of the wine industry including Bachelor of Agribusiness (majoring in oenology) degree and a Graduate Diploma in Oenology.

Students who enrol in these courses develop skills in viticulture, winemaking, resource management and marketing.

Graduates are sought for employment in a wide range of technical and leadership roles including winemaking, vineyard management and in allied industries including wine marketing, finance and service provision within the supply chain – both in Australia and overseas.

Curtin University’s David Kelly says quality winemaking requires a strong scientific understanding of viticulture and oenology.

“A bachelor degree or graduate diploma provides graduates with the critical skills to develop the art of fine winemaking and adapt to the challenges of a changing wine industry,” he says.

“An education through university opens new pathways within the wine industry including research, sales, marketing and development and is very important for young people hoping to gain or expand their knowledge in the field.”

May 2014 – Issue 604

Contact: David Kelly P: 61 8 9780 5800 E: d.kelly@curtin.edu.au

INSTITUTE OF MASTERS OF WINE, GLOBAL Master of Wine is a qualification issued by the Institute of Masters of Wine in the UK and is regarded as one of the highest standards of professional knowledge in the wine industry.

Through its members and activities, the Institute of Masters of Wine promotes excellence, interaction and learning across all sectors of the global wine community.

A Master of Wine is someone who has demonstrated a thorough knowledge of all aspects of wine and has an ability to communicate clearly.

They actively encourage others in the pursuit of knowledge as well as seek to bring wine communities together.

To become a Master of Wine a person must pass all three parts of the examination (theory, practical and dissertation) and have signed up to and abided by - the institute’s Code of Conduct.

The Institute’s head office is based in London but runs its education and examination programs and events worldwide.

The main element of the course is a self-directed study and residential seminars are held in Australia, the US, France, Austria and the UK. There are currently 280 students from 36 countries in the institute’s study program.

Contact: Institute of Masters of Wine P: 0011 44 0207 383 9130 www.mastersofwine.org

THE COURT OF MASTER SOMMELIERS, GLOBAL The Court of Master Sommeliers (CMS) was established to encourage improved standards of beverage knowledge and service in hotels and restaurants.

The first successful Master Sommelier examination was held in the United Kingdom in 1969 and by 1977 the CMS was established as the premier international examining body.

There are now more than 180 Master Sommelier diplomas awarded in the UK, US, Europe, Canada, New Zealand and Chile, with three Master Sommeliers practising in the Australasian region.

In 2008 national distributor Fine Wine Partners launched the CMS in Australia to offer the first two levels of its program.

There are four stages to attain the top qualifications of a Master Sommelier, including:

• Level 1: Introductory Sommelier course and exam • Level 2: Certified Sommelier exam • Level 3: Advanced Sommelier course and exam • Level 4: Master Sommelier diploma exam Fine Wine Partners facilitates both level one and two programs in Australia, but levels three and four are currently only held in the US and UK. In the service of wine, spirits and other alcoholic beverages, the Master Sommelier diploma is the “ultimate” professional credential anyone can attain worldwide, according to its website.

To a potential employer it guarantees the candidate is among the most qualified in the industry with outstanding tasting and evaluation skills, wine knowledge and abilities in service and beverage management.

There are currently more than 180 Master Sommeliers worldwide.

Contact: Fine Wine Partners P: 61 2 8120 4750 mastersommelier@finewinepartners.com.au For a complete list of major national and international wine courses and degrees, visit WID online www.winebiz. com.au/widonline/courses.

Outlook conference to address the industry's challenges - and the future THE upcoming Outlook 2014 conference is taking a fresh approach this October.

With the theme Taking Charge of Our Future Wine Federation of Australia chief executive Paul Evans says it “captures the challenges before our industry and it will look into key issues on both the demand and supply sides”.

Evans says it will also unite behind an action plan to grow and prosper for the future.

“The conference will not only be about updating the industry, it will also be an opportunity to test, improve and align on the steps we must take,” Evans says.

“The first day will be dedicated to how best to grow and seize the demand opportunity for Australian wine,” he says.

“Day two will focus on improving the profitability and sustainability of grape and wine supply.

“On both days, the morning plenary sessions will see international and local thought leaders share the latest thinking May 2014 – Issue 604

The Wine Federation of Australia wants the industry to take charge of its own future and has built its 2014 Outlook conference around that central theme. such on key market challenges, consumer trends, the demand-supply balance and how Australian wine businesses can take full advantage of our competitive offerings.

“Their presentations will be tested by expert panels and questions from the floor so it promises to be an important opportunity for dialogue that goes beyond the here and now.”

www.winebiz.com.au

The morning keynote sessions will be followed by specific workshops in the afternoon of each day which Evans says have been organised “to deepen our understanding of the pathways to recovery and also make recommendations on what actions can, and should, be taken”.

The Winemakers’ Federation of Australia has invited Federal Agriculture Minister Barnaby Joyce to open Outlook.

WFA will also use conference to release its annual vintage report.

Contact: Yvonne McLaren P: 61 8 8133 4300.

E: yvonne@wfa.org.au.

Grapegrower & Winemaker

105

business & technology

Grow your business with GrowData GROWDATA’S vineyard management program has been developed in partnership with a team of Australian winegrape growers.

As a result the screens are easy to use but still deliver sophisticated processing in the background.

GrowData managing director Brian Riordan says the software has been designed from the ground up to specifically manage wine and table grape production.

Riordan says by designing in conjunction with growers, the software works the way those people really go about the business of growing fruit, not some programmer’s idea of how they should be doing it.

“With one simple entry process GrowData can produce a multitude of reports as well as prepare spray diary

reports for multiple wineries in the exact format they require,” he said.

“No more multiple spray diary books for various wineries – with GrowData you only enter the information once only.

“Our programs will then produce the report for the contracted blocks for each of the wineries, in their format – you can even email those directly to the wineries.”

Riordan says GrowData is being increasingly used by a growing number of contractors in both the vineyard and orchard industries.

He says the company’s client list is continuing to expand even in these difficult trading times. “Growers, especially the larger ones, are realising how important it is to manage their businesses on a more professional basis,” Riordan added.

“This also applies to contractors who not only have to track and trace labour, material and machinery inputs but are looking for ways to eliminate double handling of data, especially when it comes to billing clients and preparing payroll,” he says.

“If you are a contractor looking for ways to spend more time generating income and less time in the office, it’s time to have a close look at what GrowData has to offer.

“Just call or email to set up a free no obligation online demonstration where you can look at every aspect of the software from spray diaries to timesheets to payroll and client billing.”

Contact: Brian Riordan.

Phone: 03 58311711 Email: brian@growdata.com.au

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we help you to make vineyard management easy. l

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Easy to use Spray Diary l Fully compliant spray reports l Concise instruction sheets l Full labour/chemical/machinery cost tracking to block & variety level l Optional touch screen log in/log out to record all labour timesheet/activity data l

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VinEyard ManaGEMEnt MadE Easy witH austraLia’s LEadinG VinEyard ManaGEMEnt softwarE

by VARIETIES used in production VISIT WINE INDUSTRY DIRECTORY ONLINE* www.winebiz.com.au/widonline/wineries *Available only to those that have purchased the Wine Industry Directory

106 Grapegrower & Winemaker

www.winebiz.com.au

May 2014 – Issue 604

Australian Wine Export Market Snapshot

What the US market is doing

The Australian Wine Export Market Snapshot is prepared by Wine Australia and provides the latest key statistics on exports of Australian wine. This month we take a detailed look at the US market and its comparison with Australia.

Updated monthly, the main purpose of the report is to provide some high-level trends for the Australian wine category.

For more information please visit www.wineaustralia.com/winefacts, email to info@wineaustralia.com or ring 08 8228 2010.

Highlights â&#x20AC;&#x201C; year ended March 2014 Key statistics Size

USA

World

Volume ML

159.9

Value A$M (fob)

423.5

677 482

Unit value A$/litre (fob)

2.65

0.71

Share of Australian export volume

%

23.6

100

Share of Australian export value

%

87.8

100

Growth 1 year volume growth rate

%

-21

-6

1 year value growth rate

%

-9

-5

1 year unit value growth rate

%

15

1

5 year volume CAGR

% pa

-6

-1

5 year value CAGR

% pa

-10

-6

5 year unit value CAGR

% pa

-4

-5

Glass bottle

% share

68

42

Bulk

% share

32

57

Soft-pack

% share

0

1

Alternative packaging

% share

0

0

Container type (by volume)

Colour (by volume) Red

% share

51

57

White

% share

49

43

$A2.49/L and under

% share

40

60

$A2.50/L to A$4.99/L

% share

54

30

A$5.00/L to A$7.49/L

% share

3

6

A$7.50/L to A$9.99/L

% share

1.6

2

A$10.00/L and over

% share

1.0

2

Shiraz and Shiraz blends

% share

28

33

Chardonnay and Chardonnay blends

% share

25

19

Cabernet Sauvignon and Cabernet Sauvignon blends

% share

14

18

Sauvignon Blanc and Sauvignon Blanc blends

% share

10

3

Merlot and Merlot blends

% share

5

9

No varietal label claims

% share

5

6

South Eastern Australia and South Eastern Australia blends

% share

44

62

South Australia and South Australia blends

% share

25.4

11

Riverland and Riverland blends

% share

5.4

0.9

Barossa and Barossa blends

% share

3.7

2.5

Clare Valley and Clare Valley blends

% share

1.7

0.7

No regional label claims

% share

6

11

Price points (by volume)

Top 5 varietal label claims on bottles (by volume))

Top five regional label claims on bottles (by volume)

NOTES & DEFINITIONS Prepared: April 2014, updated monthly 1 Alternative packaging includes flagon, tetra, PET and other packaging types 2 The growth in this segment is due to growth bulk shipments as more Australian wine is being packaged overseas for a combination of reasons, including economic, environmental and scale rationale together with meeting the requirements of some customers.

The change in share represents percentage point change in share between the current twelve month period compared to the preceding 12 month period.

Based on data compiled from the AWBC Wine Export Approval System.

Average Value ($AUD) calculated on FOB value. Free on Board (FOB) value includes production and other costs up until placement on international carrier but excludes international insurance and transport costs.

Data is based on wine shipped from Australia to the country of destination - in some instances, wine is then transshipped to other countries for consumption.

Disclaimer: While Wine Australia makes every effort to ensure the accuracy and currency of information within this report, we accept no responsibility for information, which may later prove to be misrepresented or inaccurate, or reliance placed on that information by readers.

Provisions of the Copyright Act 1968 apply to the contents of this publication, all other right reserved.

For further copyright authorisation please see the www.wineaustralia.com website

looking forward 2014

looking back 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.

May 1984 The Wine Cork Suppliers Association of Australia recently held its first Annual General Meeting, marking the completion of the first year of the association’s operation. Previously formed in April 1983 following an informal meeting in December 1982, the foundation members set out as their primary aim to promote the use of cork in still and sparkling wines. With the advent of high technology in the wine industry, the association as a body aims to be part of the technological era.

May 1994 The largest supplier of contract wine and grape juice to the Australian wine industry has been formed following the float of Orlando Wyndham’s Buronga Hill winery and several of its vineyards.

To be known as Simeon Wines, the company is also poised to become one of Australia’s largest growers of premium varietal grapes. Orlando Wyndham chief executive Perry Gunner said the success of Jacob’s Creek had been the motivation behind the Simeon Wines float. As a result, the new company has been named after the second son of Jacob in the Old Testament.

May 2004 The Winemakers’ Federation of Australia has given “in principle” support to the formation of a single body to represent both grapegrowers and winemakers.

This follows the dissolving of the former national body for grapegrowers, the Winegrape Growers Council of Australia, in late 2003. WFA chief executive Stephen Strachan said at the WFA March 2004 board meeting, the board gave a resounding “yes” to the prospect of supporting a single group.

Australia & New Zealand May

29 Hunter Valley Legends & Wine Awards Dinner. Hunter Valley, NSW. www.winecountry.com.au

16-18 Clare Valley Gourmet Weekend 2014. Clare Valley, SA. www. clarevalleywinemakers.com.au/Gourmet

30 May-1 June The Good Food & Wine Show – Melbourne. Melbourne, VIC. www.goodfoodshow.com.au

16-18 Noosa International Food & Wine Festival. Noosa Heads, QLD. www.noosafoodandwine.com.au

June

17 The High Country Harvest.

Beechworth, VIC. www.highcountryharvest.com.au 17-18 Lovedale Long Lunch. Lovedale, NSW. www.lovedalelonglunch.com.au 18 Vintage Wine & Beer Makers Fair.

Heathcote, NSW. www.heathcotehotel.com.au 21 Did Someone Say Wine and Chocolate. Lane Cove West, NSW. www.artisanwinestorage.com.au 21-25 Savour Tasmania. Hobart, TAS. www.savourtasmania.com.au 22-25 Penola Coonawarra Arts Festival.

Coonawarra & Penola, SA. www.artsfestival.com.au 23-24 Mildura Field Days. Mildura, VIC. www.mildurafielddays.com.au 27-28 (JD) International Cool Climate Wine Show 2014. Mornington, VIC. www.coolclimatewineshow.org.au 28-29 WTC Irrigation Expo 2014.

Shepparton, VIC. www.wtcexpo.com.au

7-8 Feast Fit For a King. Milawa, VIC. www.brownbrothers.com.au 7-9 2014 McLaren Vale Sea & Vines Festival. McLaren Vale, SA. www.mclarenvale.info 7-9 Mornington Peninsula Winter Wine Weekend. Mornington Peninsula, VIC. www.mpva.com.au 7-8 The Rutherglen Winery Walkabout.

Rutherglen, VIC. www.winemakers.com.au 7-8 11th Shoalhaven Coast Winter Wine Festival. Shoalhaven Coast Wine Region, NSW. www.shoalhavencoastwine.com.au 7-9 Trails, Tastings & Tales - Glenrowan Food & Wine Festival. Glenrowan Wine Region, VIC. www.visitglenrowan.com.au 7-8 Weekend Fit for a King Wine & Food Festival. King Valley, VIC. www.winesofthekingvalley.com.au 11-14 New Zealand National Agricultural Fieldays. Hamilton, NZ. www.fieldays.co.nz

International May

15-18 Institute of Masters of Wine 8th Symposium - Identity, Innovation, Imagination. Florance, Italy. www.mwsymposium2014.com 17-18 (JD) The Citadelles du Vin. Bordeaux, France. www.citadellesduvin.com 20-22 FOODBEXT WEST AFRICA. Lagos, Nigeria. www.foodbextwa.com 21-24 New Orleans Wine & Food Experience. New Orleans, Louisiana, USA. www.nowfe.com 22-24 BioFach China 2014. Shanghai, China. www.biofach-china.com

108 Grapegrower & Winemaker

2-6 Irrigation Australia 2014 Conference & Exhibition. Broadbeach, QLD. www.irrigation.org.au

www.winebiz.com.au

22-24 The 12th Interwine China 2014.

Guangzhou, China. www.wineinternationalltd.com 26-27 BARZONE 2014 - Gastro Trend & Trade Show. Cologne, Germany. www.barzone.de 27-29 Guangzhou International Wine & Spirits Fair. Guangzhou, China. www.winefair.net.cn JD = judging date CD = closing date For a comprehensive list of events, visit www.winebiz.com.au/calendar

May 2014 – Issue 604

FIND YOUR SUPPLIER QUICKLY WITH OUR May 2014 Advertiser List Supplier

Page

Supplier

Page

55

Minus40

86

Agrimm

56

Mono Pumps (Australia)

89

Alternative Engineering

110

National Riesling Challenge

31

Apricus Australia

90

Natural Water Solutions

42

Bertolini Australasia

53

New Zealand Frost Fans

60

Bibber International

110

Ocloc

3

Bottling Dynamics

96

Omnia Specialities Australia

47

Ag-Pride Australia

Braud Australia

13

Oomiak

82

Bruce Gilbert Vine Grafting

110

Pastro Custom Ag

53

Cowra Show Society Inc

21

Pellenc Australia

Creekwood Projects

92

Performance Viticulture & Valuation Services

79

Define Wine Marketing & Communications

99

Planet Power Barossa

102

Della Toffola Pacific

85

Plastic Precise Parts

40

Destiny Wines

100

Portavin Melbourne

Duplex Cleaning Machines

84

Rapidfil

Eclipse Enterprises Aust Farmoz

9,11 32,33,34,35

17,19,87

98 69,110

Rola Engineering

58

Ryset (Aust)

59

Felco

57

Spagnolo Engineering

29

Fischer Australis

18

Streamline Cartons

110

GEA Westfalia Separator Australia

88

SunPower

101

Grapeworks

51

Syngenta Australia

2

Greenplanet Energy Solutions

99

Travhotec

88

Groguard Australia

41

Tuckaway Engineering

52

GrowData Developments

106

Vine Industry Nursery Association (VINA)

110

Grundfos Australia

93

Vine Sight

110

International Cool Climate Wine Show

30

Vinewright

110

JMA Engineering

91

Viniquip

97

Kauri Australia

75

Vintessential Laboratories

68

Lallemand Australia

73

Winefile

103

Ledgard

50

Whitlands Engineering

38

Mallee Point Nursery

110

Winemakers' Federation of Australia Inc

111

MEP Instruments

77

Winequip

112

MGA Insurance Brokers

61

Winery Engineering Association

83

MIA Vine Improvement Society

110

Woodchuck Equipment

58

Wood-Shield

39

AUSTRALIAN & NEW ZEALAND GRAPEGROWER & WINEMAKER *Australia's largest circulation wine industry trade magazine celebrating more than 50 years of publication. *Now available online to all subscribers. *All Marketplace adverts also appear on Winebiz Classifieds * For advertising enquiries please call Chas Barter on 08 8369 9513, c.barter@winetitles.com.au

Winebiz Calendar

Australia’s most comprehensive list of wine industry related local and international events and courses – available online FREE! Search for conferences, trade shows, competitions, courses, festivals & Australian & international wine shows.

www.winebiz.com.au/calendar May 2014 – Issue 604

www.winebiz.com.au

Grapegrower & Winemaker

109

Marketplace

All advertisements also appear on www.winebiz.com.au/classifieds/

WINE PRESS SERVICING • Preventative maintenance & breakdown repairs for all makes and models.

• 24/7 coverage during vintage • Large inventory of spare parts.

• Membrane replacement.

• PLC upgrades and design improvements.

Electrical & mechanical expertise.

Quality Grapevines Paul Wright PO Box 180 Mt Pleasant South Australia 5235 Ph 08 8568 2385 www.vinewright.com.au

03 9455 3339 • www.rapidfil.com.au

VINE GRAFTING

MIA Vine Improvement Society Griffith, NSW Providers of certified, quality vine and prune material. Available in 2014 are rootstocks and vinifera.

For your copy of our 2014 Order Form please contact us!

P 02 6968 1202 F 02 6968 1479 M 0412 699 476 E miavis@exemail.com.au

Vine / Tree Guards Cane Support Tabs 65 x 65 x 480 Most popular vine size

95 x 95 x 300 2 Lt Milk carton size

MALLEE POINT NURSERY

Bruce Gilbert 0428 233 544 Brian Phillips 0417 131 764 fax 03 5025 2321

brucethegrafter@gmail.com www.brucethegrafter.com

Orders taken for 2014 plantings NOW. Phone 02 6968 1086 Fax 02 6968 1786 Mobile 0428 690 208 PO Box 438, Yenda, NSW 2681

VINEYARD SECONDS – EX JUGIONG • Dripmaster Dripper Pipe • CCA Treated & Hardwood Posts • Strainers & Intermediates Vineyard Removal Specialists – visit our website or call for details.

Tom Stephens 0428 443 263

Vine Industry Nursery Assoc.

www.vina.net.au

www.vinesight.com.au

Vintage Overseas?

75 x 75 x 400

Staple around for bushier trees 75 diameter x 420

Marketplace

• Low cost protection against spray, rabbits, wind etc.

• Long field life of18 months plus • Available in white poly coated cartonboard • Suit vines, trees, olives, citrus etc • Supplied flat in boxes • Just square up and ready to go • Comes with indent cane holder

Streamline Cartons Ph 1800-227866 Fax (08) 8260 2387

www.streamlinecartons.com.au sales@streamlinecartons.com.au Supplying vine growers for the past 8 years

110 Grapegrower & Winemaker

Talk to us!

www.bibber.com.au

info@bibber.com.au I 08 8374 0077

www.winebiz.com.au

May 2014 – Issue 604

Where can I find wine business solutions online?

www.winebiz.com.au • latest wine industry news • leading industry journals & books • classifieds • job postings • vintage reports & statistics • Buyers’ Guide of wine services & equipment • local weather • article archive • directory of wineries, wine shows, events, education courses & so much more T: +618 8369 9500 F: +618 8369 9501 E: info@winetitles.com.au W: www.winebiz.com.au

Melbourne

Adelaide

New Zealand

FOR ALL YOUR

FILTRATION NEEDS

SUPER PREMIUM WINES

NEW MMF AUTOMATIC CARTRIDGE FILTRATION •

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•

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•

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•

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•

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BOUTIQUE TO HIGH VOLUME

NEW MFTC HOLLOW FIBRE CROSS FLOW •

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•

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•

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•

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•

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•

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•

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•

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•

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T E C H N O L O G I E S