Grapegrower & Winemaker - July 2015

JULY 2015

Meet the 2015 Future Leaders In focus: Terroir and subregionality Sales & Marketing: Design as Strategy

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from the editor

Nathan Gogoll Editor

We never, ever quarrel and we seldom disagree I WANT TO tell you about my hockey team. Because I can’t help thinking there are some similarities between our performance and the state of the wine industry.

In late June we snapped a five-game losing streak with a six-goal win. I couldn’t help thinking this was a bit like a winery finally securing a solid export order after a quiet patch, or a grapegrower delivering lots of great quality fruit this past vintage after a few lean years.

We hadn’t been doing too much wrong at training, or during our games. But we were out of form. The six-goal win was just what we needed.

There are quite a few wine industry connections in my team. Our key forward manages a vine nursery, our fullback is a bottling line manager.

There are a couple winemakers running around in the midfield and a winery operations manager marshalling the half-back line.

Our coach is a production scheduler for a big packaging centre, which seems sort of appropriate in a way.

Sometimes I get magazine story leads from these guys (but not very often, to be honest).

I think the mix of wine involvement in my team is a pretty good reflection of the broader industry, but like the industry we haven’t exactly been firing on all cylinders lately.

We’re even looking back at our former glory and trying to make adjustments to return to the sort of form that won us a grand final a couple years ago.

So we’ve been tinkering with our lineup and our tactics, trying to match what different opponents bring each week.

And I know grapegrowers are constantly tweaking what they do, looking to get better results. Same goes for winemakers.

The thing is with our team, if we just

July 2015 – Issue 618

The rewards of good teamwork are worth the effort

go through the motions we don’t seem to get the best results. But when we come together and get the right balance of work hard and good fun, things seem to click. Our club song has one line which awkwardly sums this up… ‘we never ever quarrel and we seldom disagree’. It’s a statement about team unity.

Leaving the hockey behind, I reckon that line from our team song would be a good ambition for the wine industry at the moment.

Lately I’ve found myself reading mainstream media reports with very different points of view on wine industry matters. I even read a report of one individual complaining how their region was being overlooked in the national marketing efforts.

It’s not a bad thing to have different ideas on how to move forward, but it’s a lot easier to give a journalist a good quote

www.winetitles.com.au

than it is to put your views constructively to your local, state and national industry bodies and work with them on delivering potential solutions.

I’ve worked for a membership-based organisation, and the same is true from my experience with team sports… there’s always someone who demands extra attention or wants to do things differently. When handled the right way this can result in positive outcomes. But it can also drag teams down.

Don’t drag the wine industry team down. Instead, work with your teammates and talk to your coach about how to work on the tactics. The rewards of good teamwork are worth the effort.

Enjoy the read.

Nathan Gogoll

Grapegrower & Winemaker

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contents features JULY 2015

38

Training & Trellising

44

Irrigation

50

Pruning

64

Analytical Services

77

Design as Strategy

COVER It’s that time of year again.

Nathan Gogoll captured this image during the spur pruning event at June’s Barossa Pruning Expo.

Meet the 2015 Future Leaders In focus: Terroir and subregionality Sales & Marketing: Design as Strategy

news

grapegrowing

On the grapevine .....................................6

Developments in destemming and sorting technology ...........................27

Movers & shakers .....................................8 The letter that shocked the wine industry ....................................10 My View: You are in for one hell of a ride ....................................12 Brad Wehr, the man behind Amato Vino, has a warm welcome and some encouraging words for the new crop of wine industry Future Leaders.

Meet the new Future Leaders...................13 Regional Roundup: NZ North Island ........16 Bray attains Hunter Valley legend status ..........................................18 20

Part Two: Harvester-mounted destemmers and sorters This article by Simon Nordestgaard, Australian Wine Research Institute senior engineer, presents an overview of the concurrent developments in harvester- mounted destemming and sorting systems.

A smartphone app could help growers optimise vine balance .............................30 Assessing bud fruitfulness in frost-affected Barossa vineyards .............. 31 In this article Amanda Mader, from Gumpara Vineyards, presents her findings based on her assessments following a significant frost event in October 2014.

Young Guns: The Duffy duo.....................34 34

People & Places: Game of Rhones ..................20

It’s fair to say that if a husband and wife winemaking team can survive the long days of harvest together, they’ve probably got a pretty solid relationship. Tim and Bec Duffy could vouch for that.

regulars 6 What’s online 23 WGGA: The United Grower 34 Young Gun 4 Grapegrower & Winemaker

36 Ask the AWRI 80 Looking back 81 Producer in the spotlight 82 Marketplace classifieds

www.winetitles.com.au

July 2015 – Issue 618

July 2015: Issue 618 grapegrowing Tasmanian fellowship support for sustainable winegrowing.........................37 Aussie growers love of ‘bent wire’ spells good news ....................................38 Overcoming bushfire smoke taint............. 41 The effect of climate change ....................42

Everyday monitoring of stem water potential for decision making in irrigation of grapevines .......................44 Timely irrigation is necessary to maintain desired water status of vines during the season. A simple model for every day calculation of Stem Water Potential with use of minimum field measurements has been proposed.

Pruning: Designed to meet the challenge ..50 Big turnout at Barossa Pruning Expo........ 51

business & technology

winemaking 55

Terroir and subregionality ........55

The key to exporting successfully to China ...............................69

In this article James Hall explores the concept of terroir and the advantages of defining subregions as wine geographical indicators within at least some of Australia’s major wine regions.

Charmaine Wong looks at working out the Chinese wine market.

Ageing wine in an IBC ............................62

Genetic testing now available for French oak ........................................72

sales & marketing

It is possible to safely age wine in this type of container by periodic racking to introduce oxygen into the wine. It is possible to achieve a high quality product as well.

WINE is coming ......................................73

The last chance to get your wine right: Pre-bottling analysis ..............64

300 wineries across three warehouses.....75

There are a vast number of tests that could be performed, but there are, of course, time, effort and cost constraints to consider. In this article Greg Howell discusses what is regarded as the optimum testing for pre-bottling analysis.

PUBLISHER AND CHIEF EXECUTIVE Hartley Higgins

PRODUCTION Simon Miles

MANAGING EDITOR Elizabeth Bouzoudis

CIRCULATION: Melissa Smithen subs@winetitles.com.au

EDITOR Nathan Gogoll editor@grapeandwine.com.au EDITORIAL ADVISORY BOARD Denis Gastin, Dr Steve Goodman, Dr Terry Lee, Paul van der Lee, Bob Campbell MW, Prof Dennis Taylor and Mary Retallack EDITORIAL Emilie Reynolds journalist@winetitles.com.au ADVERTISING SALES Maria Stephenson sales@grapeandwine.com.au July 2015 – Issue 618

This is a tale of five cities. This is Game of Rhônes…

Proud wine industry supplier ................... 76 Roundtable: Design as strategy ...............77 We’ve gathered the thoughts of designers and marketing advisors in this Q&A, and they have challenged wineries to examine whether they are communicating key messages clearly.

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Grapegrower & Winemaker

5

on the grapevine what’s ONLINE

Brian Walsh appointed as AGWA chair

Accolade opposes Treasury and Pernod Ricard on price rises Four out of five bottles and casks would increase in price if the Federal Government imposed a volumetric tax on the industry, the chief executive of Australia’s second largest wine company, Accolade Wines, has warned. John Ratcliffe, head of Accolade, which is 80 per cent owned by private equity firm CHAMP, is firmly rejecting a push by his two big rivals Treasury Wine Estates and Pernod Ricard, who’ve broken ranks to advocate for a flat tax for wine, reports The Sydney Morning Herald.

Carbon neutral: Using a pesky weed to lock CO2 in soil

Temple Bruer Winery at Langhorne Creek in South Australia is already carbon neutral but hopes to become Australia’s first organic and carbon neutral winery, without relying on buying any carbon credits. The winery has planted 1.2 hectares of Arundo Donax, a plant long considered an environmental pest. The winery has planted the weed as a way of locking carbon in soil, reports the ABC.

The future is alternative according to QLD winemakers Move over chardonnay and Sauvignon Blanc, Queensland winemakers say alternative wine varieties are on the way. Leanne Puglisi-Gangemi’s family has been making wine in Ballandeen on Queensland’s Granite Belt since the 1960s. She says despite the cliches and stereotypes surrounding Queensland wine, “things in the industry are more positive than ever”. Leanne says Granite Belt growers embraced alternate grape varieties several years ago, and the gamble has started to pay off, reports the ABC.

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

AGWA chair, Brian Walsh

BRIAN WALSH has been officially appointed to a further two-year term as chair of the Australian Grape and Wine Authority (AGWA) after almost a year in the role.

Barnaby Joyce, Minister for Agriculture, made the announcement in late June following a recruitment process which saw a large number of applicants assessed by a selection panel.

“Under Brian’s leadership, AGWA has been established quickly and effectively at a very important time for the industry,” Joyce said. “I am very pleased to announce his permanent appointment today for a two year term.”

Joyce said Australian wine grape growers were facing many challenges and Walsh, together with AGWA, has made

substantial contributions to improving returns across the industry.

“I am very optimistic about the future of the wine industry, which is showing many positive signs of growth, and believe we have the right team in place to make a difference.”

Joyce said AGWA was focused on increasing demand, capability and competitiveness in the wine grape growing and wine making industries for Australia’s $4.2 billion wine industry.

“AGWA has completed a number of important planning projects under Brian’s guidance as chair, including developing the annual operating plan,” Joyce said. “AGWA’s corporate plan, which I have recently approved, sets out AGWA’s key objectives, priorities and strategies to support the wine industry over the coming five years at a critical point for the industry.”

In a promising sign for Australia’s wine industry, for the 12 months to the end of March 2015, wine exports increased 4.6 per cent by volume and 3.4 per cent by value, a welcome improvement after some difficult years.

Brian Walsh has extensive experience within the wine industry both as a winemaker and as a manager and executive since 1968. Walsh has also held chair and director positions on various wine industry bodies, including being a member of the former Wine Australia Corporation.

A selection process is underway to appoint directors for the next three years and should be completed by September 2015 when current director terms end.

Qantas dumps wine panel QANTAS has dismissed the wine selection panel instituted by Len Evans and replaced it with a chef, according to Huon Hooke who reported the news on his blog in late June.

Neil Perry, celebrity chef and restaurateur, has been named as the new wine consultant for Qantas, replacing the panel of three of Australia’s most highly regarded winemakers, Steve Pannell, Vanya Cullen and Tom Carson, who have done the job for more than a decade.

The award-winning Qantas panel, due to finish up on July 22, is highly credentialed and the envy of other airlines. Carson is chief winemaker for Yabby Lake on the Mornington Peninsula and has chaired many major wine competitions; Pannell is owner

and winemaker of McLaren Vale’s S.C. Pannell and also a wine judge, while Vanya Cullen is manager and chief winemaker at her family’s winery Cullen Wines in Margaret River, and also a highly experienced show judge.

Together, their wine selections have dominated the Business Traveller magazine Cellars in The Sky awards of late. At the 2013 awards announced in 2014, Qantas won five awards and boasted it had won more awards than any other airline for the fifth consecutive year. Hooke reported that Pannell was disappointed with the decision, not because the small retainer he was paid, but because he believed the trio was doing something positive for the Australian wine industry.

Inspired Tasting success in Japan WINE AUSTRALIA hosted its first Inspired Tasting in Tokyo in June, with more than 100 wines on show personally chosen by local Japanese A+ Australian wine specialists.

Providing education and training to the Japanese wine market, Wine Australia’s 37 Japanese-based wine specialists chose special wines with significant meanings for the event.

More than 100 media and trade guests had the opportunity to taste 107 wines at the Inspired Tasting.

Hiro Tejima, Wine Australia regional manager, said he saw an overwhelming response from guests reflecting a wider interest in Australian fine wine.

“I’m confident that the Inspired Tasting has been another ‘best foot forward’ exercise that will help us capitalise on the growth of the Japanese economy and the opportunities available via the

Japan-Australia Economic Partnership Agreement (JAEPA),” Tejma said.

Opening up a range of Australian wines to the Japanese market, Makoto Inamasu, wine merchant and A+ trade specialist, said Shaw + Smith M3 Chardonnay struck a chord with him, while Fumiko Aoki, A+ honorary specialist and wine journalist, listed Seppeltsfield 100 Year Old Para Vintage Tawny as the most memorable Australian wine she’s tasted.

Tadayuki Yanagi, a local wine writer who attended the tasting, was surprised at the evolution of Australian wine.

“Australian wine now shows restraint and balance in extraction, alcohol, oak… everything,” Yanagi said. “Whites such as Sauvignon Blanc, Riesling and Semillon showed pure acidity, minerality and tightness – great with delicate Japanese cuisine.

“The whole-bunch-pressed Pinot Noir

and elegant Shiraz impressed me and it was great to see classic styles remaining in the diverse offering of Australian wine.”

Aaron Brasher, Wine Australia regional director, said the event showcased the group’s passion for Australian wine.

“They’ll be taking our Australian wine message out to the broader trade and Japanese wine consumers with real determination and optimism,” Brasher said.

The event follows the recent release of export figures that show an increase in the value of Australian wine exports to Japan (up 7.8 per cent to $42.7 million) in the 12 months to March 2015. Wine exporters have also benefited from reductions in tariffs on bottled and bulk wine as part of JAEPA, which will see all tariffs on Australian wine eliminated over seven years.

Sauvignon Blanc shortage predicted despite “quality” 2015 vintage ON THE BACK of the 2015 vintage, New Zealand Winegrowers have announced a possible shortage of Marlborough Sauvignon Blanc, arguably the country's most iconic drop.

Although the vintage total was more than 325,000 tonnes, it was down more than 25% on the record 2014 vintage.

However, Philip Gregan, New Zealand Winegrowers chief executive officer, said the quality of wines from the 2015 vintage are sure to further enhance the

country’s reputation as a world class premium wine producer.

“Given the smaller vintage and the rising demand of New Zealand wine overseas there will be a shortage of vintage 2015 wines, notably Marlborough Sauvignon Blanc,” Gregan said.

“Wineries will manage the market implications of the smaller vintage and the precious supply as best they can.”

Despite what Gregan described as a “fabulous summer which provided

excellent conditions for ripening grapes”, cool spring conditions contributed to the marked reduction in the crop.

“We expect vibrant, fruit driven wines which are true expressions of our grapegrowing regions,” Gregan said.

New Zealand wine is exported to more than 90 countries and wine exports are currently valued at $1.39 billion per annum.

Wine is New Zealand’s sixth biggest export good.

Report says wine community should increase activity on Facebook MASTERMIND CONSULTING, a Sydney-based marketing consultancy that specialises in digital and social media, released a comprehensive white paper titled The State of the Australian and New Zealand Wine Industry on Facebook.

Focusing specifically on the Australian and New Zealand wine industries, the paper provides general trends and insights for wineries to consider as part of their broader marketing plan.

With 16 million Australians and New Zealanders spending more than eight hours a month on the platform (March 2015) and 46 per cent of all social sharing related to brands taking place, Facebook is a platform on which wineries need to have a presence, according to the report.

There are currently more than 30 million businesses on Facebook, with about two million advertisers competing for eyeballs.

July 2015 – Issue 618

And yet, the report said Australian and New Zealand Wineries have generally been “slow to adopt the platform and use it to build strong communities for their brand”.

Compared to other industry verticals, the size of the wine communities on Facebook are small, with even larger brands having a small presence relative to the size of their overall marketing spend.

The report looks at a sample of 51 brands, with more than 2500 brands anecdotally researched in order to draw conclusions about community sizes, engagement rates, interactions and implications for success.

For wineries looking to improve their social media marketing performance, the report suggested building a fan base by posting relevant and appealing content aimed at consumers.

With more than 50 per cent of www.winetitles.com.au

Australian Facebook users watching a video every day, the report also suggests mixing in short 30 second clips to attract attention.

According to Mastermind, there were four sterling examples of wineries who use their Facebook campaigns effectively: Hunter Valley’s Scarborough Wine Co., Great Western’s Best’s Wines, McLaren Vale’s Olivers Taranga Vineyards and Marlborough’s Ara Wines.

“This list is by no means exhaustive or conclusive,” a preface to the praise of the four wineries said.

“But, we really respect the job that these wineries are doing on their Facebook pages.”

According to Mastermind Consulting, wineries don’t need to be part of larger corporations in order to find success on Facebook, as many medium-sized brands that have a solid content plan often gain greater traction.

Grapegrower & Winemaker

7

movers & shakers Picone to head up winemaking for Villa Maria, as Maling jumps ship AFTER 18 YEARS with New Zealand wine producer Villa Maria, Nick Picone has been promoted to the role of group chief winemaker.

The appointment came a week after the company announced that its general manager for winemaking, Alastair Maling MW, would leave by July to join rival Kiwi wine producer, Foley Family wines.

Although Picone’s position has been described as “slightly different” in terms of focus, he will still oversee all of Villa Maria Group’s winemaking which includes: Villa Maria, Vidal Estate, Esk Valley, Te Awa Collection, Thronbury, Riverstone and Wise Owl. “Taking on this role is a great challenge for me but importantly, we have an excellent, established team of winemakers throughout the company whom I have already worked very closely with over the years, and this gave me confidence to accept the greater

responsibility that comes with this role,” Picone said.

“As a passionate winemaker, my core strengths are best utilised staying closely linked and focused on the winemaking process and driving this forward, as we are constantly evolving our wines across an extensive portfolio of varietals, styles and price points.”

Picone said he was looking forward to playing his part in the next chapter of the wine company.

“Having Villa Maria established over the last 35 years as New Zealand’s most awarded wine company sets the bar high, but I have no doubt we can take this to another level with the outstanding vineyard sites and people we have throughout our family owned company.”

Meanwhile Foley Family Wines confirmed Maling would be joining the company as chief group winemaker and head of viticulture.

Mark Turnbull, Foley Family Wines

New Zealand chief executive officer, said the company was aiming to improve its position in the country with Maling.

“Alastair brings with him a wealth of knowledge and experience, not just of viticulture and winemaking point of view but from a sales and marketing and commercial and strategic perspective,” said Turnbull.

“His addition to the senior management team will help take the business to the next level, providing the capabilities we need to move it forward.”

Commenting on his move to Foley Family Wines, Maling said he viewed the company as having considerable potential.

“I couldn’t help but feel this was an opportunity to work on a group of brands with a progressive company and most importantly alongside a high calibre team of winemakers whom I have admired, along with the wines they are producing.”

Davis to chair Australian vintage as McGuigan and Ferrier retire FORMER InvoCare boss Richard Davis has been appointed chairman of one of the nation’s biggest winemakers, Australian Vintage Limited (AVL).

His appointment on Monday came as current chairman Ian Ferrier announced he was retiring from the board, along with director and McGuigan Wines founder Brian McGuigan.

Their departures come just a week after Australian Vintage warned it was facing a 10 per cent profit plunge this financial year.

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8 Grapegrower & Winemaker

Davis, who joined AVL as a nonexecutive director in 2009, said it was an “honour” to succeed Ferrier.

“Both Ian Ferrier and Brian McGuigan have made an enormous contribution to AVL helping to build the business to one of the more successful wine companies in Australia,” Davis said.

While acknowledging both men had been a steadying force for the company, Davis said the wine industry would continue to face difficult market conditions

“On behalf of our shareholders, the board, management and all at Australian Vintage I would like to congratulate Ian and Brian for their tireless dedication and leadership and wish them both all the best for the future.”

Although retiring from his role, McGuigan has agreed to continue his involvement in the promotion of the McGuigan brand in key international markets and that his signature will continue to be included on the McGuigan labels.

Winetitles Media - a change for the future WINETITLES Pty Ltd, publisher of award winning wine industry publications including Wine Industry Directory, Australian & new Zealand Grapegrower & Winemaker and Wine & Viticulture Journal, underwent a name change to Winetitles Media on 1 July.

The new name reflects the company’s plans to further develop and create new media and online services.

Winetitles has a long history as the leading Australasian publisher of industry journals, books and directories.

In recent years the company has diversified by launching websites, smartphone apps, digital editions and search functions.

At the same time, the company’s website will be rebranded Winetitles. com.au, replacing Winebiz, and an expanded online Winetitles Classifieds site has been relaunched. www.winetitles.com.au

General Manager Elizabeth Bouzoudis said that company surveys and feedback indicated strong recognition and trust in the brand Winetitles and its publications.

“We continue to be surprised by the recognition, both here and overseas, that is inherent in the brand as additional online services are rolled out,” said Bouzoudis.

“Winetitles Classifieds, which includes Australia’s leading industry employment site WineJobs.com.au, will now offer the industry free ad postings for wine grapes and bulk wine, used barrels and equipment, real estate and services”, she added.

For more information visit: www.winetitles.com.au

July 2015 – Issue 618

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news

The letter that shocked the wine industry Nathan Gogoll unpacks how Wine Equalisation Tax rebate reform was set to be rolled out as part of the Federal Budget; before it was cast aside at the 11th hour; and then reintroduced into an upcoming tax review.

ON APRIL 22, South Australian Senator Sean Edwards sent a letter to Assistant Treasurer Josh Frydenberg that contained a long list of reasons (13 dot points) the government should not act upon the WFA’s WET Rebate plans. Senator Edwards sent copies of his letter to the Prime Minister, Treasurer, Agriculture Minister and more than a dozen other MPs and Senators.

Those plans from the WFA called for WET Rebate eligibility to be removed from foreign and bulk wine producers. The intent of the WFA proposal was to achieve savings that could be redirected to Wine Australia marketing funds.

The WFA had campaigned extensively to see the government act on a WET Rebate reform package. Paul Evans and his WFA team had secured the support of by Wine Grape Growers Australia, Wines of Western Australia, South Australian Wine Industry Association, Wine Tasmania, Wine Victoria, the New South Wales Wine Association and Queensland Wine Industry Association, as well as regions including The Riverland, Riverina and Murray Valley. The widespread support seemed to have convinced the government. Heading into the last days of April, everything seemed in place for good news on ‘budget night’, the second Tuesday of May. Winery representatives had seen the industry drawn together for a common cause. But they were unaware the government had a change of heart and they didn’t realise that Senator Sean Edwards, who is involved in winemaking in the Clare Valley, had asked his colleagues to reject the united position on reform.

Apparently Paul Evans almost fell off his chair when he heard the news. It was late April and the chief executive of the Winemaker’s Federation of Australia (WFA) was at an evening function where Treasurer Joe Hockey told him WET Rebate changes had been removed from the budget. Onlookers said the colour drained from Evans’ face and he barely spoke a word for the rest of the evening.

You can only imagine what the WFA boss was thinking. This was just days before the Federal Budget was to be handed down Before the end of April, The Australian newspaper confirmed all this. Joe Hockey, the Federal Treasurer, was understood to have told Evans the “plan was not supported, despite it delivering significant budget savings”. Publicly, Evans stayed positive. He told Daily Wine News on May 1 he believed the government was still listening on WET Rebate reforms.

“What I can say is our discussions and advocacy continues and I think we have a compelling case,” Evans said. “Whether the media report is true or not, who knows.”

Behind the scenes a hastily-organised delegation of industry leaders met with Assistant Treasurer Frydenberg in Canberra to see whether the egg could be unscrambled. But it was too late for the budget to be put back together again.

On May 5, Frydenberg announced that Treasury would prepare a discussion paper on the WET Rebate to help inform consideration of the issue as part of the Tax White Paper process later in the year. The Australian reported on May 6 that Senator Edwards’ had denied a conflict of interest in relation to WET Rebate reform. While the newspaper revealed the Senator is a “significant” shareholder in Kirrihill Wines and the owner of Ballingarry Wines, the Senator said he had “been a winemaker for 20 years and, like every other winemaker in Australia, I operate within the param­eters of the tax system, which includes the WET and any rebates that may flow from year to year”.

Privately, various industry leaders expressed their frustration

10 Grapegrower & Winemaker

with the process. Indeed, some of this frustration even found their way into the public domain, when snippets of a letter to MPs from one state body chair were printed by The Australian.

“For Senator Edwards to question the volume of research and evidence gained by the WFA over the past two to three years is purely belligerent,” said the letter. “The industry has presented a majority position to government for a compelling and comprehensive case to support the recovery of the sector and a return to profitability. It should not be delayed.”

There are real concerns industry unity might be harder to achieve as a result of the events of the past few months. But there is still strong support for the WFA’s WET rebate reform proposal and the 45 page submission, plus appendices, has already been submitted as part of the Tax White Paper process.

TRANSCRIPT OF SENATOR EDWARD’S LETTER: 22 April 2015 Hon Josh Frydenberg MP Assistant Treasurer PO Box 6022 House of Representatives Parliament House Canberra ACT 2600 Dear Minister, I write in relation to the most recent Winemakers’ Federation Australia budget submission.

As the Parliament’s only winemaker with a lifetime of involvement in the industry I offer my views in respect to that submission to assist to inform good policy outcomes.

In a letter to you as the Assistant Treasurer dated 13 April 2015, WFA proposed a series of solutions to the wine industry’s challenges.

Treasury raises on average $1 billion annually on the 29% Wine Equalisation Tax levied on the wholesale cost of wine purchased in Australia in addition to the 10% GST. Approximately $225-250 million is rebated annually to the 2,500 eligible winemakers around rural and regional Australia and $23-27 million to any New Zealand companies selling in Australia under the provision of the Closer Economic Agreement of 1983 (CER).

WFA outlines the following: • It recommends the removal of the Wine Equalisation Tax (WET) Rebate on bulk and unbranded wines.

• It claims to have legal advice confirming it is possible to abolish the New Zealand WET rebate arrangements and instead have New Zealand producers claim on the same basis as Australian and other foreign claimants.

• It welcomes the Senate Inquiry however suggests it’s not the best forum for the reforms needed.

• It says the time for action on growing the demand for Australian wine is now, given this confluence of a more favourable AUD exchange rate, three new FTAs and signs of renewed interest in Australian wine from North America.

• The $25 million they seek for the Australian Grape and Wine Authority (fully offset by the savings we have identified of

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July 2015 – Issue 618

$278 million gross) will enable the development and delivery of a targeted marketing campaign to capitalise on this trifecta.

I advise against the WFA proposal and offer the following in response: • The NZ contention that we can reverse a WTO ruling under our CER agreement is fraught with political risk.

• No credible study has been provided on the effect of the actions sought or the substantial changes outlines – just opinions on how to achieve them.

• It proposes to remove $278 million from the rural regions where grapes are grown and wine is made.

• It asserts that it will solve the industry’s supply/demand issues yet provides no cogent evidence of how it will restore profitability in the sector, when recovery will occur, not does makes known the drivers in the substantive changes as to the reasons why recovery will occur.

• The WFA is the same organisation that produced strategy documents “Strategy 2025” in 1995 and “The Marketing Decade” in 1999 which largely (save currency issues) see s where the industry is today.

• It provides no evidence of what regions in which states will be effected nor does it profile the grape growers and winemakers that will be forced to leave the industry under the WFA’s oft spruiked ‘rationalisation’ (read: go broke).

• The political risk of removing $278 million from the regions without real, meaningful and demonstrable advantages is significant.

• Much of the Australian wine industry’s problems can be accounted for by recent history.

• A WFA report said less than 15 per cent of Australian grape growers made a profit last year. In South Australia’s Riverland profitability was reportedly even lower and is expected to decrease this year. This is not a new issue and has been the case for 10 years. It is inexplicable why wine grape growers have not transitioned to other crops or exited, rather than choosing to erode equity to unsustainable levels.

• Unfavourable exchange rates between 2005 and 2014 led to reduced volume and value per litre to our export markets. I contend that with the AUD at $US1.07 no amount of marketing spend was likely to fix this given the disadvantage Australian

July 2015 – Issue 618

winemakers were at in comparison with other wine producing nations in the developed markets like the USA and UK. • However, a more favourable exchange rate and the three new FTAs into emerging Asian markets provide an opportunity to grow demand in international markets, especially back into the United States, a place where our image has suffered tremendously over the last 10 years. I do agree that it is critical that a substantive investment in marketing is made and I cannot understate the importance of this.

• The impact of a more favourable exchange rate today is now being felt by the industry and is flowing through but unlikely to be a significant benefit for another 24 months or so given the industry’s long production lead times from vintage to vintage and massive appetite for patient capital in the intervening period.

• In addition, over the last 18 months the Agriculture Minister has prioritised the reinvigoration of the industry through the appointment of a new progressive board in the newly constituted presiding statutory body of the wine industry – the Australian Grape and Wine Authority (AGWA) which is charged with overseeing the future direction and fortunes of Australian wine marketing, research and development. This board has made considerable progress in a short time and the proposals by WFA to you are only likely to generate division in the industry and set back the Government’s agenda for reform.

In summary, the WFA submission would remove significant funding from the regions while it does not demonstrate anywhere how this will provide the panacea for profitability in the Australian wine industry; it proposes a legally dubious course of action in respect to the New Zealand rebate; and it proposes a significant political risk in respect to that funding.

The wine industry’s problems are more likely to be helped by an improving dollar and some smart marketing combined with equal funding support to that of other governments in competitor nations.

I am happy to speak to you in person should you require further information on the matter.

Yours sincerely, Senator Sean Edwards Liberal Senator for South Australia

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my view You are in for one hell of a ride Brad Wehr, the man behind Amato Vino – wines made from Margaret River and Riverland fruit, has a warm welcome and some encouraging words for the new crop of wine industry Future Leaders.

CONGRATULATIONS and welcome to the Future Leaders of 2015. You are in for one hell of a ride – but hey, that is a good thing. Okay, indulge me a moment while I state the obvious…

The Future Leader Program will be demanding, challenging, stimulating and rewarding. The facilitators will drive you hard, push your boundaries (and buttons) and turn your thinking upside down, exacting contribution and energy from you.

The presenters will enlighten and inform, bringing experiences and knowledge collected from within and outside of our (occasionally narrow) grape and wine world. Your fellow participants will inspire you, encourage you, agree or argue

The Rutherglen Agricultural Society Inc. in conjunction with The Winemakers of Rutherglen present the

127th Annual Rutherglen Wine Show Incorporating

The Australian Fortified Wine Show September 17th - 25th 2015 Sponsored by SPECIALTY PRESS ALBURY Established 1910

Closing Date

Wine Show Chairman

14th August 2015

Mr Chris Pfeiffer (02) 6033 2805

Wine Delivery Closing Date

Presentation of Awards Dinner

8th September 2015

Thursday 24th September 7.00pm. $150.00 pp inclusive. (Incl. GST)

Special Awards Red and White Wine of Show Awards & Best barrel matured Wine NE Region Vic. Sponsored by Seguin Moreau Aust.

Best Fortified Wine of Show Award Sponsored by Vinocor Best Table Wine produced by a Small Winery Sponsored by Labelhouse

Judging 17th to 22nd September 2015

Exhibitors Tasting Friday 25th September 9am -1pm Strictly Exhibitors Only

Public Tasting Friday 25th September 6.30pm - 10pm. $55.00 pp (Incl. GST) (Includes Glass, Results Book and Finger Food)

Further inquiries: Show Schedule and Entry Form available from Secretary/Manager: Mr Mark Eltringham PO Box 106 Rutherglen 3685 Ph: 02 6032 8044 Fax: 02 6032 9388 Or can be downloaded from our website: www.rutherglenwineshow.com.au Email: wineagshow@westnet.com.au 12 Grapegrower & Winemaker

with you; sharing their own valuable experiences along the way. Some will entertain you, some might drive you mad. The networking opportunities – if you’re into that sort of thing – will also be abundant.

All of this was true in 2009 when I participated in the Program as part of the FL3 Group. True also is that Future Leaders helped revolutionise and change the direction of my own business. But first, my own recollections of FL3 are for the most part happy ones… perhaps barring the night we froze our butts off driving around a wintry Fleurieu Peninsula in a minivan with bugger-all fuel, $10 in our kitty, and a loaf of stale bread between six of us. Yes, that was part of the Program.

No clear favourites (no spoilers), but positive experiences ranged from time spent in the Coorong discussing water issues along the Murray River to visiting Parliament House to speak with current and former political heavyweights on tax policy.

Other sessions on social responsibility, health, ethics and environment all rated highly on my list.

Leaping forward… subsequent to our Program, acquaintances made with several of my fellow FL3’s have grown into valued friendships. Four of our number have since developed a peermentoring group, regularly meeting to discuss strategies and share ideas for each of our businesses – a critique, a sounding board – and to discuss the state of play for the grape/wine community in general. This has been invaluable for all.

Toby Bekkers (Bekkers Wine), Tom Ward (Swinging Bridge), Ashley Ratcliff (Yalumba & Ricca Terra Farms) and I (Amato Vino), share a mutual respect and trust built through our Future Leader experience, which allows us to give honest feedback in each of our own business endeavours.

Further, it is fair to say that without meeting Ash Ratcliff, my Margaret River-based business would look quite different to what it is today. Through discussions on the sidelines of FL3 and on Ash’s prompting, I ventured into small-batch winemaking in South Australia using emerging Mediterranean grape varieties from Ash’s Ricca Terra Farms property in the Riverland. This has proved a successful project for each of us, and is now a significant part of my business.

So, the exciting proposition that Future Leaders already is, you could also find that doors might open and opportunities present. But ultimately, this Program gives you the opportunity to develop skills and knowledge that will help you give something back to the grape/wine community – whether it be joining boards in your region, state, or national level, or leading by way of example in your business or community, generating ideas for the benefit of all – you're the next generation of leaders.

So… summing up, I hope you thoroughly enjoy the Future Leader experience. Best wishes to each of you… and remember to embrace, participate, listen, challenge, engage and smile.

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July 2015 – Issue 618

Meet the new Future Leaders AFTER A RECORD number of applications were received for the 2015 intake of the Future Leaders program, 15 rising stars from the Australian grape and wine community have now been chosen to ‘be next’.

Coordinated by Australian Grape and Wine Authority (AGWA) in partnership with Wine and Grape Growers Australia (WGGA) and Winemakers’ Federation of Australia (WFA), the program is designed to develop participants’ leadership capabilities and encourage innovation and thoughtful debate on the future of the sector.

AGWA Chief Executive Officer Andreas Clark said the calibre of applicants was representative of the immense talent working in the Australian wine community.

“There are so many passionate and talented people working in the grape and wine sector, right along the value chain,” Clark said. “Collaborating with WGGA and WFA, this leadership program fosters our up-and-coming talent, those individuals who will lead Australian wine in the future.”

WGGA Executive Director Lawrie Stanford and WFA Chief Executive Paul Evans encouraged applicants to get the most from this opportunity to learn, network, identify their

aptitude and strengths in leadership, and to give back to the industry.

“Future Leaders is about ensuring the next generation has the support and skills necessary to lead the way. There is a critical need for their innovation and fresh thinking in decision making,” Evans said.

The selection criteria helped uncover applicants with open, creative, inquisitive minds; leadership potential and demonstrated commitment to the success of the Australian wine sector.

Over the past 10 years, the program has produced 75 alumni from the grape and wine community and this year sees another diverse mix that includes winemakers, grape growers, suppliers, marketers, consultants and off-premise retailers.

The 2015 Future Leaders group commenced a six-month program in June, including four face-to-face sessions across the country that aims to challenge and stretch them both professionally and personally. The 2015 future leaders will be encouraged to innovate, collaborate and ‘change the game’ by asking the tough questions and finding transformative solutions for the betterment of the sector.

ANDREW CALABRIA

CHRISTIAN DAL ZOTTO

Calabria Family Wines

Dal Zotto Wines

Wine industry experience: “I was born into a winemaking family however I have been actively working in the industry for 11 years.”

What are you most looking forward to in the Future Leaders program: “I am looking forward to learning more about the industry from my fellow peers. I consider myself as being a part of the next generation of Australian winemakers and the FL2015 program is a great foundation for the next wave to start telling the new stories and expressing ideas.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “I could not go past a bottle of my family’s Three Bridges Durif.”

Wine industry experience: “I have been working in the wine industry for 17 years. And lovin’ it.”

What are you most looking forward to in the Future Leaders program: “Meeting the amazing group of people in this year’s course, learning from each of them and of course sharing a few bottles of Australian wine.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “Wow, tough question. The wine I would bring would be a Sav Blanc... nah, just kidding; I would bring a Scion Durif/Viogner. Love this brand and the wine is amazing. Then I would donate some Dal Zotto Prosecco.”

ANGELA BROWN

All Saints Estate/St Leonards Vineyard

DANIELLE KENNEDY Camperdown Cellars

Wine industry experience: 16 years.

What are you most looking forward to in the Future Leaders program: “I am most looking forward to learning about the challenges and strengths of the primary side of the industry, so that I am better equipped to make a difference at the consumer end of the supply chain.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “I would buy a bottle of De Iuliis 2014 Sunshine Vineyard Semillon. It’s a delicious example of one of Australia’s most iconic wine styles.”

July 2015 – Issue 618

Wine industry experience: “I have been in the industry all my life. In fact, it’s in my blood. My family have been making wine for 126 years. I can’t remember what age I was when I started working at the winery with my family but I do remember they had us serving cheese and olives at Cellar Door at a very early age.”

What are you most looking forward to in the Future Leaders program: “I am looking forward to developing my skills, extending my networks and being inspired by my peers.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “A beautiful bottle of Rutherglen Muscat, of course. Australian history in a bottle.”

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13

GEMMA WEST

DAVID MILNE

Treasury Wine Estates

Josef Chromy Wines Wine industry experience: 15 years.

What are you most looking forward to in the Future Leaders program: “Initially I was drawn to the program to gainer insights into the industry and its network. On reading the testimonials, it became apparent there is so much more on offer and this is an opportunity to challenge my beliefs, develop communication and leadership skills and learn (for better or for worse) a little more about myself. The further that we progress down the FL path; it is clear from the camaraderie shown by previous participants that it is an opportunity to explore ideas, support and learn from each other.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “An entry level Tasmanian Pinot Noir (notably Josef Chromy’s Pepik Pinot Noir). A beautiful introduction into the delicate, supple and beguiling primary fruit characters that exemplifies what Tasmania’s cool climate is all about.”

TOM KEELAN

The Pawn Wine Co Wine industry experience: 20 years.

What are you most looking forward to in the Future Leaders program: “Sounds a bit wacky but to work out how we can better manage the future in the present. The decisions we are going to make now in relation to market spend, tax & branding need to be driven by what we want to look like in the future.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “The first wine I ever made – the 2004 Pawn Star Petit Verdot. Some guy last year in Melbourne was selling his only case and the opening bid on eBay was $24 for the case. Would give the 15 of us almost a bottle each.”

SAMANTHA PAYNE

Wine industry experience: 11 years What are you most looking forward to in the Future Leaders program: “Getting together and utilising the breadth and depth of experience of the 2015 Future Leaders Group to help tackle the macro level problems in the wine industry.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “The Baileys of Glenrowan Founder Classic Muscat, to finish off the night.”

JAMES HOOK

DJ’s Grower Services Wine industry experience: “Between 15 and 20 years. I starting working in the vineyard when I was 15 and needed pocket money. I wasn’t obviously learning a lot about wine at that point.”

What are you most looking forward to in the Future Leaders program: “I am looking forward to see how each of the group handles their work and life balance and the stresses of the modern wine industry.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “Vigna Bottin Vermentino from McLaren Vale.”

LILIAN CARTER Self-employed

Wine industry experience: “10 years gainfully employed and some years before that as hard labour on a family vineyard.”

What are you most looking forward to in the Future Leaders program: “Hearing the different views and ideas, of participants and industry representatives, on a range of industry topics.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “Campbells Rutherglen Topaque.”

Self-employed

Wine industry experience: “Just slightly more than a decade.”

What are you most looking forward to in the Future Leaders program: “Gaining a further understanding of the challenges we collectively face as an industry and also getting to know and being inspired by my fellow ‘future leaders’.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “The 2014 Vinteloper ‘Urban Winery Project’ Shiraz Malbec from McLaren Vale and Clare Valley. It’s juicy and delicious, easy-drinking for any situation, and it has a great story behind its existence. Perfect for sharing with good friends.”

14 Grapegrower & Winemaker

NIGEL BLIESCHKE Peter Lehmann Wines

Wine industry experience: 22 years What are you most looking forward to in the Future Leaders program: “Getting to know my fellow future leaders, hopefully over a few bottles of great Australian wine.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “Peter Lehmann Wines Wigan Eden Valley Riesling.”

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July 2015 – Issue 618

SAM BARRY

STUART HORDERN

Jim Barry Wines

Brokenwood Wines

Wine industry experience: Nine years.

What are you most looking forward to in the Future Leaders program: “I am looking forward to meeting the other participants and forming relationships with other like-minded people within the Australian wine industry. I also look forward to the Future Leaders journey over the next six months.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “Hoddles Creek Chardonnay. Apart from Clare Riesling, Australia’s best value white wine.”

Wine industry experience: 15 years.

What are you most looking forward to in the Future Leaders program: “Meeting people from a range of diverse backgrounds who want to work hard for our great industry.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “A bottle Hunter Valley Semillon, Australia’s only truly unique white wine.”

SUZIE MUNTZ Xanadu Wines

JASON AMOS

Lallemand Australia Pty Ltd Wine industry experience: 16 years.

What are you most looking forward to in the Future Leaders program: “Collaborating with likeminded people who have a passion for the industry and offer knowledge, experience and diversification.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “SC Pannell Tempranillo.”

Wine industry experience: 12 years.

What are you most looking forward to in the Future Leaders program: “I am looking forward to building a professional network with my new colleagues and to challenging myself professionally and personally.”

You’re down to your last $25 and you need to buy a wine to impress the rest of the Future Leaders. What do you buy: “Xanadu DJL Chardonnay.”

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July 2015 – Issue 618

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REGIONAL ROUNDUP

New Zealand North Island New rivers branding for Bay THE HAWKE’S BAY Winegrowers Association has launched its new branding campaign at the same time as local producers are celebrating the region's third stellar vintage in a row.

Shifting from ‘Hawke’s Bay Wine Country’ to ‘Hawke’s Bay Wine’, the association said the new look was aimed at engaging more consumers through storytelling.

Plans for a new central brand with a stronger emphasis on marketing the

region were approved last year with the move providing an umbrella brand for all Hawke’s Bay wineries.

James Medina, Hawke’s Bay Winegrowers executive officer, said the design journey into the brand work aimed at answering the question “who are we?” while incorporating the region’s various environmental charms.

“It came down to one thing which is at the heart of our industry- the rivers.”

Medina said.

Simply worded Hawke’s Bay WineNew Zealand, the new brand features five rivers within a circle- representing the Tukituki, Tutaekuri, Ngaruroro, Esk and the Mohaka with green and purple highlights to signify the colour of grapes.

“It is a very strong visual identity and all our members can pick it up and use it,” Medina said. “It is an exciting time in Hawke’s Bay as we build the region’s brand into one that is internationally renowned.”

Riddiford retires after 25 years with Pallister Estate RICHARD RIDDIFORD, the founding managing director of Pallister Estate Wines in Martinborough, announced his retirement in June after 25 years at the helm.

Riddiford was one of the original investors of Pallister and had been the managing director since 1991.

Under his watch, the wine company had built an international focus, exporting the majority of the wine it has

16 Grapegrower & Winemaker

made since the early 1990s.

Pip Goodwin, has been named as Riddiford’s replacement and will take the reins at the Martinborough vineyard in September.

Goodwin, who has worked at Palliser for 10 years, is currently the associate winemaker and marketing manager, but also has an accounting background.

“The challenges of the wine industry will continue but with Pip at the helm we

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will be well placed to handle whatever comes our way,” Riddiford said.

“There is an old saying that without change nothing stays the same. So onwards and upwards.”

Goodwin said she had big shoes to fill, but she was determined to continue to direct the focus of the small company into making the highest-possible quality wine and building an international reputation.

July 2015 – Issue 618

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For business solutions across all platforms, call + 61 8 8369 9500 or go to www.winetitles.com.au

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2015 Hunter Valley Legends Awards’ recipients Ken Bray, sitting, with Troy Rhoades-Brown, Andrew Margan, Megan Rhoades-Brown, Gwyn Olsen, Melissa Romeyn, Michael Paterson, Damien Colbert, Michael De Iuliis and John Tyrrell. Picture: Chris Elfes

Bray attains Hunter Valley legend status WINNERS of the Hunter Valley Legends Awards were announced in June at a ceremony held at Brokenwood Wines.

A celebration to recognise the achievements of those who have made a major contribution to the region’s wine and tourism industry, the awards include winners in multiple categories.

All eyes were on Ken Bray, Braemore Vineyard owner, as he was inducted into the 'hall of fame' and named the 2015 Hunter Valley Wine Industry Living Legend.

A significant addition to the 'hall of fame', Bray is the first viticulturist in the region to be awarded legend status.

Andrew Margan, Hunter Valley Wine and Tourism Association (HVWTA) vice president, said Bray’s enormous contribution to viticulture in the region has spanned more than 40 years.

“It’s terrific to see someone who still actively contributes to the region through their own vineyard management business, as well as through our viticultural sub-committee being recognised in such light, and joining the long list of names which we salute,” Margan said.

2015 HUNTER VALLEY WINE INDUSTRY LIVING LEGEND: Ken Bray The Living Legend award honours Hunter Valley grapegrowers and winemakers who have been involved in the Hunter Valley Wine Industry for more than 30 years and who have been in a position to influence the course of the Hunter Valley Wine Industry.

Widely regarded as the Hunter Valley’s leading viticulturist, Ken has been responsible for tending some of the regions’ most cherished vineyards for almost 40 years.

As owner and director of Hunter Vineyard Management

18 Grapegrower & Winemaker

Services, and a committed member of the Hunter Valley Wine & Tourism Association, Ken was born and raised in the Hunter Valley. Ken has committed to the industry since beginning at Wyndham Estate in the mid 1960s and has worked in all facets of the industry for his entire career spanning winemaking, viticulture, packaging, distribution, sales and marketing. Ken and his wife Chris own the famed Braemore Vineyard and have done for over 20 years, continually producing award-winning wines each season.

2015 WINEMAKER OF THE YEAR Michael De Iuliis, De Iuliis Wines This award recognises a Hunter Valley winemaker who has achieved success on the show circuit and has made major commitments to the promotion of not only their own wines but the Hunter Valley and its wines in general.

Mike has been making wine using the grapes grown on the De Iuliis family vineyard since 1999 and has gained a reputation for producing some of the best examples of truly expressive Hunter Valley wines. Having been a Len Evans Tutorial Scholar; a Finalist for the Gourmet Traveller Wine Young Winemaker and Winemaker of the Year, as well as completing the Future Leaders Program, this award is recognition not only for Mike’s winemaking skills, but his tireless contribution to the Hunter Valley community.

2015 RISING STAR OF THE YEAR Joint Winners: Troy and Megan Rhoades-Brown of Muse Restaurant & Muse Kitchen; and Gwyn Olsen, Briar Ridge winemaker This award recognises the outstanding contribution of an industry person over the preceding 12 months, whether they are

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July 2015 – Issue 618

a young person just starting out, someone just recently involved in the Hunter Valley Wine & Tourism Industries or whose star is ascending.

Troy and Megan Rhoades-Brown In March 2009, Megan and Troy opened Muse Restaurant, with the aim of providing their ideal dining experience, focused on seasonal and regional food with exceptional service. 18 months after opening, the restaurant was awarded its first Sydney Morning Herald Good Food Guide Chef’s Hat. In the same year the Restaurant and Catering Association awarded Muse the best regional restaurant in NSW and Contemporary Australian Restaurant Regional NSW. Two years later, after continued success the pair opened a second restaurant, Muse Kitchen at Keith Tulloch Winery – which also picked up a Sydney Morning Herald Good Food Guide Chef Hat in its first year. In 2014 Troy was awarded the Electrolux Appetite for Excellence 2014 Young Restaurateur of the Year.

Gwyn Olsen Gwyn studied Oenology at the University of Adelaide, graduating in 2005. Completing her first vintage in France, she then went on to do a further six in New Zealand, and three in the Hunter Valley. In 2012 Gwyn was named dux of the Australian Wine Research Institute's advanced wine assessment course. In doing so she has cemented her place as a rising star of the Australian wine industry.

Gwyn joined Briar Ridge as Chief Winemaker in 2013, and took on the role of general manager in July 2014. 2014 was an exceptional year for Gwyn – among other great achievements, she was awarded the prestigious Gourmet Traveller Wine’s Young Winemaker of the Year title.

20 vintages at Tyrrell’s and six years as a flying winemaker travelling between European and Australian vintages, Andrew launched his own wine brand, Margan. Andrew places immense importance on making wines in a style that suits the vineyards where the grapes are grown and making his own wines in his own winery, and placing his name on the bottle of unblended wine as a point of difference.

2015 CELLAR DOOR OF THE YEAR Tyrrell’s Wines This award recognises a cellar door with outstanding public relations, sales technique, presentation and attitude.

Catering to the budget of a wide range of Wine enthusiasts, Tyrrell’s cellar door offers a broad range in price from $13 per bottle to more than $100 per bottle. With four separate private tasting rooms, Tyrrell’s cellar door is equipped to handle differing numbers of visitors – catering for both smaller specialist groups, and larger groups. Local, friendly and knowledgeable staff are at the helm of the tasting room, with the core team possessing the combined industry experience of more than 100 years in the Hunter Valley. One key member of the team has been employed with Tyrrell’s for more than 40 years.

This rich knowledge of Tyrrell’s history and the wines ensures a positive tasting experience, providing guests with in-depth information on the range, the winery and the Hunter Valley region in general.

2015 HUNTER VALLEY AWARD FOR EXCELLENCE

Melissa Romeyn The Hunter Valley award for excellence recognises an individual who has made an outstanding contribution to the Hunter Valley Wine & Tourism Industries.

2015 VITICULTURIST OF THE YEAR Melissa Romeyn has been a tireless employee of the various Andrew Margan, Margan Family Wines associations to representing the Hunter Valley’s wine and This award is for an outstanding viticulturist involved tourism industries across many years. More than an employee in the management of Hunter Valley vineyards. The award of these associations however, Melissa has gone beyond the call recognises that any outstanding wine starts with good vineyard of duty to ensure that all the members of the associations have management resulting in quality grapes. been treated without fear or favour and has served the Hunter As well as two science degrees, Andrew had a hands-on Valley wine industry with a duty of care that is admirable. apprenticeship with the late, great Murray Tyrrell during which The past 18 months of amalgamation of the wine and tourism he learnt the importance of the relationship between vineyard been testing on everyone and and the finished wine, which is exactly what Andrew has 4 0 3 2 Me t a r e x 8 8 x 1 8 5 1 2 0 1 4 - 0 2 - 1 3 Tassociations 1 5 : 5 5 : 1have 9 + 1 1 : particularly 0 0 Melissa has been the steady hand on the wheel at all times. based his current grape growing philosophy on. In 1997, after

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people & places

William Loxley, Miss Fairy, Thomas Bradach and Lady Emiline de Hautville

Game of Rhones BACK FOR an epic third season, Bottle Shop Concepts’ Game of Rhones kicked off in Adelaide on May 24. Held at Publisher’s Arthouse, a heavily graffitied warehouse in the city’s centre, wine producers from across Australia embraced the theme with fur, horns and Valerian steel swords. See page 73 for our chat with Dam Sims, Bottle Shop Concepts director.

Therese Hicks and Corrina Wright, Oliver’s Taranga winemaker

Patrick Kenny and Scott Hazeldine from Schild Estate with Game of Rhones creator Dan Sims.

Richard Freebairn Paxton winemaker

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Melanie Chester, Seppelt winemaker. www.winetitles.com.au

July 2015 – Issue 618

Heather Bergen and Nigel Harrison from Grant Burge.

Tellurian general manager, Daniel Hopkins.

Scott Heidrich, Rusty Mutt winemaker.

Bernice Ong and Julian Forwood from Ministry of Clouds.

Steven Paul from Oakdene

Toby Porter, d’Arenburg winemaker.

Yalumba’s Sam Wigan and Marc Van Halderen.

July 2015 – Issue 618

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Grapegrower & Winemaker

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Your Vineyard Your Voice

The Newsletter of Wine Grape Growers Australia

July 2015

Biosecurity projects now underway WGGA’s two major biosecurity projects have now commenced.

They set us on a definite path to achieving a long-term solution for vineyard biosecurity management at a national level.

The first project, due for delivery by the end of October this year, will be to prepare a business plan, through consultation with industry, for longer-term, financially secure, national biosecurity arrangements in viticulture.

Stuart Pettigrew, of Ag Dynamics, has been selected for this task and he brings 25 years of experience in working with agricultural businesses on pest and disease management including in vineyards and other horticultural crops. Not only does he have great depth of knowledge in pest and disease management, and biosecurity across a range of crops, he has also worked as a vineyard manager and has direct experience with the issues and realities facing grape growers.

Stuart will be consulting somewhere near you in the next few months. Please ensure you describe to him what is needed in a plan to ensure biosecurity in the industry. If you miss him, have your say through biosecurity@wgga.com.au or ring 8133 4400.

The second project has been awarded to the Australian Wine Research Institute (AWRI). The AWRI will deliver biosecurity operations that fulfil the grape sector’s obligations to the Emergency Plant Pest Response Deed (EPPRD). The EPPRD defines the cost sharing arrangements between industry and the Commonwealth government for responses to exotic pest incursions. The project will also deal with national ramifications of endemic pest and disease management. These tasks will be outsourced to AWRI for the next 12, and possibly 24 months, while longer-term arrangements are being developed and implemented.

AWRI’s project activities will be delivered by Kerry DeGaris, with support from the AWRI viticulture team. Kerry is a qualified viticulturist with 17 years’ experience from working in many grapegrowing regions of Australia.

AWRI was the ideal selection for this task. It has considerable expertise in matters of viticulture pest and disease, a proven

track record in extension activities for vineyard operators, a demonstrated capacity in executing rapid responses to weather and disease events and established viticultural networks across Australia.

The value of these initiatives to the wine sector cannot be overstated. At a time when profitability for winegrape growers is low, it is critical that WGGA, together with other industry organisations, maintain policies and programs that will protect vineyards from preventable threats.

WGGA gratefully acknowledges the voluntary contributions from a range of organisations with viticulture interests that have made this work possible. The contributors were; WGCSA, MVWI, WGMB, NSW WIA, Dried Fruits Australia and the Queensland WIA.

Membership Call WGGA has kicked off its annual membership drive for 201516, and encourages both individual growers and regional associations to join.

WGGA has a membership category for everyone and is not just limited to winegrape growers. Visit our website at www. wgga.com.au to learn more about which category best suits you and how you can join today.

We ask growers to remember that ‘it’s your vineyard and it’s your voice’ and your membership will make a difference on national grower issues.

Join or renew your membership before 30 September and you are eligible for: • 50% Discount on subscriptions to Grapegrower & Winemaker magazine; • 25% Discount on any item in the Winetitles Bookstore; • 50% Discount off a wine jobs posting (one per person & valid for six months); Plus • You go into the draw to win a free 12 month subscription to Grapegrower & Winemaker Magazine.

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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

1

WGGA News

Historic roundtable potential to improve commercial dealings for small grower businesses As reported in the last United Grower, WGGA’s conversations over the past year, with the national office of the Australian Small Business Commissioner (ASBC), on commercial practices in the sector that WGGA has concerns about, resulted with a roundtable, hosted by the Commissioner, Mr Mark Brennan, on these matters.

On the adoption of objective measures for price determination

The roundtable was held in Adelaide on 5 May 2015, with 24 active participants and two observers from the Department of Agriculture. Making up the active participants were; nine grower representatives, five wine company representatives, seven office of small business personnel from around Australia and three independent experts.

“Adoption by businesses of objective measures could have a positive impact on the overall business environment, as it would assist wine grape growers to better understand what best practice winegrapes are and contribute to a decrease in the number of wine grape price disputes.”

“No clear objective wine grape measures that are adhered to and followed by those determining the quality of grapes on delivery.”

“Adoption by the Australian wine industry for the purpose of incentivising better quality and fit-for-purpose fruit appears to be one way which could avoid and resolve the number of wine grape price disputes.”

The event put on the table for examination a range of traditional and accepted commercial practices in the industry, including some that WGGA has for some time sought a dialogue with the wine-making community, and it represented an important step in testing the relevance of WGGA’s concerns in this area.

On terms of payment “Payment terms across the supply chain vary significantly, with some suppliers not receiving payment until the next vintage.”

An ASBC report on the issues raised, took the form of a submission to the current Senate Inquiry. For the detail see http://www.aph.gov.au/Parliamentary_Business/Committees/ Senate/Rural_and_Regional_Affairs_and_Transport/Australian_ wine_industry/Submissions.

“This disparity in payment terms significantly poses a great deal of risk (and financial distress) on the one entity (namely the wine grape grower).”

The ASBC said “It was acknowledged that all industry participants do have the ability to better their dealings with each other through improving effective business practices.”

Moreover, “Many … traditional practices have unintentionally become ingrained in the industry” and “Due to these practices now having become traditionally-accepted, they have arguably become structural to the industry, which may be a threat to the welfare of the entire industry”

On sharing of grower and wine company risk

What follows in this article are some of the comments that came from the ASBC submission to the Senate Inquiry.

On the code

On understanding in the industry of financial management, basic budgeting, cash flow and negotiation skills

“If the whole industry abided by the Code, there would be significant improvements in relationships between growers and purchasers.”

“Desire for education does not necessarily extend to the acquisition of business skills and industry attempts to engage industry in educative efforts have failed.”

“Greater promotion of the benefits of the Code by industry associations to their members (who are wine grape purchasers) in a more cohesive manner was also favoured.”

From an authoritative, third-party organisation like the ASBC, these views are important and are considered by WGGA to validate many of its concerns. They also represent a call to the industry to pay closer attention to them. Furthermore, the ASBC stated that it “will continue to work with industry participants with the aim of increasing profitability and sustainability in the future.” WGGA welcomes this intent and looks forward to the involvement of the ASBC.

“Development of standardised contracts and contract terms … may prove of benefit … these (benefits) may be to place industry participants on a more even playing field, with the sharing of risk appropriately distributed and greater transparency of pricing and pricing mechanisms.”

On price determination “Price determination and payment terms of winegrapes … vary with some wine grape growers not knowing what price they will be getting paid for their product until the day of delivery of fruit.”

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WGGA News

WGGA opts for removing the eligibility of bulk and unbranded wine sales for WET rebates For various reasons, conditions in the industry that have emerged since the installation of the rebate, mean that the original policy objective for it – to support small regionally based producers – is no longer being achieved. This has had good outcomes and bad.

The rebate is now poorly targeted in that it captures more than the original target group of cellar-door outlets. That is non-regionally based businesses, nonwine producing (virtual) wineries, large wineries and offshore producers (New Zealand for wine sales in Australia) all now access the rebate.

Moreover, compared to when the WET rebate was originally introduced, wine oversupply and growing power of the major retailers mean that wine producers are willing to trade away the rebate to achieve sales, through lower on-sell prices, meaning retailers and consumers derive the benefit of the rebate through lower retail prices.

In a further flow-on effect, lower profitability for wine producers means fewer winegrapes are purchased from independent winegrape growers who might therefore choose to survive by

converting their unsold grapes into wine under contract and then selling the wine directly to retailers for marketing as retailer-owned-brands. The WET rebate is an essential element of the business model for many of these arrangements.

Again however, the ability of more powerful players in the value chain (both wine companies and the retailers in this case) to take margin from weaker players means that much of the revenue from the rebate mechanism, may be traded away by growers through lower winegrape sale prices.

By opting for the removal of eligibility for the WET rebate from bulk and unbranded wine sales, WGGA believes that the incentive to sell winegrapes and wine at lower prices, and ultimately into retailer-owned-brands, would be reduced.

In theory therefore, WGGA’s policy to remove the eligibility of bulk and unbranded wine trade for the WET rebate will mean higher winegrape prices for by far the larger number of independent winegrape growers.

However, WGGA has a number of reservations about this reform.

First, the desired outcome for higher

winegrape prices is theory only (as outlined above) and there is actually no evidence available to prove or quantify it.

Second, some grower and wine businesses legitimately using the rebate to restructure their businesses in a changed operating environment, will undoubtedly be worse off through the reform. The potential number of independent grower businesses in this situation is estimated to be around 300 and they account for half of the independently produced winegrape tonnages.

Finally, the operation of the rebate, even according to industry’s own estimates, is not the major cause in the problems currently facing the industry.

In the light of these reservations, WGGA has conveyed to the commonwealth Treasury, that the paper it is preparing on the WET rebate will include modelling to clarify the impact of the proposed reforms.

WGGA also thinks that a portion of the savings from reduced rebate payments could be made available for initiatives to support growers who are adversely affected by the changes.

Vinitech-Sifel 2014 – latest technology on display Through cooperation between WGGA and Promosalons, the Australian agent for the Vinitech-Sifel international trade show in Bordeaux, France, two fortunate growers represented WGGA as VIP guests of the organisers. Vinitech-Sifel is a trade show for the wine, fruit and vegetable production sectors.

Through a call for submissions, WGGA conducted a selection process and two applicants were chosen to attend the event on our behalf. They were Sam Bowman, a viticulturist and grower liaison officer at Bleasdale Wines in Langhorne Creek, and independent Adelaide Hills winegrape grower, Simon Berry.

Sam and Simon have each prepared a report on their trip, from slightly different angles. These reports are available on our website (go to http://wgga.com.au/winegrape-sales/wggaviews-and-articles). They highlight the fantastic range of new equipment and ideas that were presented at Vinitech, as well as giving excellent descriptions of other aspects of the trip including visits to two local chateaux.

Growers are encouraged to read the full reports for a clear, plain-English update on the latest viticultural technology and innovation overseas.

The following is an extract on harvesting equipment from Sam’s report. The next issue of the United Grower will feature an extract from Simon’s report.

“All of the big guns of the grape harvesting business had their latest machines on show. It is obvious by the machines on show that on-board sorting and destemming is the direction for most companies, the Pellenc ‘optimum’ and New Holland ‘Opti-grape’ system both employ optical sorting on board the harvester to deliver only whole berries to the bin. Both are self-propelled units which deliver gentle efficient harvesting, offer 99% removal of MOG and the efficient engines allow fuel savings in comparison to earlier models. The added bonus for the Pellenc is the multifunction capability which allows the

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WGGA News

machine to be used throughout the season for many tasks such as trimming, spraying and wire lifting which makes it a great option for owner operators. The beauty of these self-propelled units with on board hoppers is the fact the operator is focusing on one thing and that is harvesting, eliminating the boom and chaser bin is a great advancement.

“A highlight of the harvesting section was the ERO Grapeliner-6000. Again we are seeing the advancement in on-board sorting with the grapeliner offering a winery spec destemmer along with advanced leaf removal which again delivers whole berries to the 3.5 tonne on board hopper. The machine is a monster and at first I thought it was a bit of overkill

Letter to the Editor I still haven’t given up following industry debates since selling my vineyard and the current push for a demand-led industry recovery reminded me of the demand-side push – that probably started the problems that we have had hanging around so long.

I scurried back to some newspaper clippings I saved and found some from late 1999, that make you think about the wisdom of relying too much on demandside inspiration. I won’t mention names and places, that’s not the point, but some of the attitudes back then were pretty amazing. Some of it was plain old unlikely, like talking about Germany as a new market where the ‘sky was the limit’.

Maybe looking back on things brings wisdom, but still, Germans drink beer and the wine they mainly buy is at cut-throat

prices. Some of it was pretty fickle. I cringe when I see in print things like ‘I don’t think we will ever meet demand despite all the nonsense of gluts’.

I know people talk about ‘over-supply’ but perhaps what we have at the moment is ‘under-demand’ – despite all the nonsense back then about not being able to meet demand. I reckon, too much emphasis on demand gives to much false-hope.

I believe the WFA are backing demandled recovery as a short-term solution to get us back on our feet – some kind of kick-start – so we can then deal with the longer-term issues. If WFA believe that growing demand is a short-term fix, they seem to be thinking it has the same magic to it that the preceding quotes had. Is there room for caution here?

Us growers are a funny bunch – both

Vale – Trevor Griffin – viticulturist WGGA wishes to acknowledge the passing of Trevor Griffin.

In 1996, Trevor planted a vineyard in Kuitpo, Adelaide Hills, just above McLaren Vale, and he therefore qualifies for our attention.

Trevor came to vine and wine later in life after a successful political career and the weighty job as the SA Attorney General for two Liberal governments. He is another example of a number of high-profile individuals who have turned their hands to the noble art of winegrape growing.

For a poorly resourced organisation like WGGA, the expense of seeking legal assistance is frequently out of reach. This led the Executive Director on several occasions to pick up the phone to Trevor for ‘friendly’ advice as a fellow ‘viticulturist’.

It should be noted that while Trevor had to decline the invitation to be involved in any expansive way, he always listened closely to the request and thoughtfully considered what he could do to help and welcomed any further inquiries. The more impressive thing was that the last instance was at a time when the doctor’s advice was that there was little time left and shamefully, the caller didn’t even know he was ill. Yet still the same selfless consideration and thoughtfulness.

Vale Trevor … and thanks.

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until I climbed into the cabin, the view from the driver’s seat is unrivalled and the comfort offered to the operator is again far greater than other models. The unit is controlled by a joystick which alters height and harvesting parameters. On board CCTV allows the operator to view four operations at once from the large control screen in the cabin. Another great feature is the configuration of the conveyors, one side is separated by a steel plate between the fruit and juice and the other for the hydraulics and oil flow, meaning if a hydraulic hose bursts it is contained and eliminates the risk of fruit contamination. The machines load sensing capabilities allow operation at a lower RPM which the company estimates in a 30% fuel usage reduction.” pessimistic about the short-term (‘the season can still ruin us’) but, it seems, optimistic about the long-term (‘it’ll be right if I can just hang on until it turns around’). Growers are like everybody though, I think we all understand the value of marketing to increase demand, but they are pessimistic also about any magic in it. Maybe they are right. There has to be something else.

I know you guys are going on about ‘market signals’ to get supply and demand into balance. Is this the ‘something else’? I’ve never really understood what the market signal thing is about, but having looked at my old clippings, I might have another look.

Yours, Gordon Lirdnet

WGGA Associate Members

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Developments in destemming and sorting technology Part Two: Harvester-mounted destemmers and sorters This article by Simon Nordestgaard, Australian Wine Research Institute senior engineer, follows from a previous article that covered in-winery destemming and sorting technology. It presents an overview of the concurrent developments in harvester- mounted destemming and sorting systems.

MACHINE harvesters by their action of shaking the vine have always been destemmers to a degree, with some stems being left on the vine as grapes are shaken off. Anneraud et al.

(2012) estimate that there is typically 1-2% vegetal matter in machine harvested loads compared with 7% in hand-picked loads. Machine harvesters have also long featured cleaning fans to remove leaves from the harvested grapes before they enters the bins, apparently almost since their first use. The inclusion of specific destemmers and now sorters on harvesters, however, is a newer innovation. While rotary destemmers have been trialled on harvesters since at least the late 1980s, it was only in the 2000s with the advent of new styles of destemmers, that on-harvester systems were adopted commercially.

Braud New Holland has offered a version of the first Socma destemmer (the winery version of which is now being sold by Scharfenberger) on its machine harvesters since around 2002.

These are mounted above the on-board grape bins on each side of the harvester. The removal of vegetal matter using this system was shown to be similar to or better than standard machine harvesting followed by the use of a rotary destemmer at a winery (Vinsonneau et al. 2004). There was slightly more juicing when using the on-board destemmer than not.

In around 2008, Pellenc introduced its new on-harvester destemming and sorting system. This appears to be the first significant commercially available sorting system mounted on a machine harvester. The design is the same as Pellenc’s winery vibrating destemming and roller sorting system, except that it is mounted directly above the on-board bins on each side of the harvester and any juice/small materials passing through the first section of tight rollers go into the on-board bins together with the grapes that pass through the second section of rollers.

Shortly afterwards, Gregoire introduced its on-board destemming and sorting system. Gregoire’s Cleantech destemmer could be described as a cross between the Socma destemmer from Braud New Holland and a rotary destemmer. It consists of a grid conveyor loop with a single finger wheel that spins inside it at one end. Destemmed material passes through the grid then passes over a roller sorting table. Again, this destemmingsorting system is mounted over the on-board bins on each side of the harvester.

In around 2013, Braud New Holland released its Optigrape sorting system to complement the Socma on-board destemmer.

This employs an air-jet to blow away lighter waste materials (Figure 1). In addition to removing vegetal matter, Braud New Holland also claims that it will remove some Botrytis-affected grapes. This device is very much aimed at low yield high quality vineyards - the destemmer without the sorting system is still being sold for other vineyards.

July 2015 – Issue 618

Figure 1: Braud New Holland Optigrape air-jet sorting system

The capacity of on-harvester destemming-sorting systems varies between brands and models, but as a rough guide it seems likely that slower than usual harvesting speeds would be needed in some cases, particularly in the high-yielding Australian regions.

The quality impacts of performing destemming (and sorting) on a harvester instead of performing these operations at the winery are likely to be dependent on whether red or white wine is being made. For red wine production, the key factor is likely to be the residual content of vegetal matter during fermentation, so it may be advantageous to have a sorting system, but if a sorting system is used it probably doesn’t matter if it is located on the harvester or at the winery. For white wine production, residual vegetal matter will experience fairly short contact times with juice, so the process of sorting seems less likely to improve quality regardless of where it is performed. An on-harvester destemmer could have a negative impact in white wine production if it is rough and there is a lot of additional juicing compared with not destemming, as this could result in higher levels of grape skin-derived phenolics in the ‘freerun’ juice fraction. On the other hand if the on-harvester destemmer is very gentle negative impacts from destemming on the harvester would be less likely. On-harvester destemming systems can be switched on or off such that they could

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Grapegrower & Winemaker

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grapegrowing

Figure 2: Generalisation of the effect of yield and forward speed on harvester destemming/sorting performance for a given row spacing

conceivably be used when harvesting red grapes and turned off when harvesting white grapes. For the Pellenc and Gregoire harvesters the destemming-sorting units are lifted away by hydraulics allowing the harvest to bypass them directly into the on-board bins. For the Braud New Holland destemming system the conveyor can be run in the reverse direction with the harvest passing straight into the on-board bins without going through the destemmer.

The Braud New Holland, Pellenc and Gregoire systems are all currently only available on harvester models with on-board bins. They are not compatible with discharge conveyors that feed a chaser-tractor/bin – the most commonly used method for grape harvesting in Australia. On-board bins are inefficient in vineyards with long rows since part way along the row the on-board bins may be full and the driver would have to stop harvesting and head to the end of the row to empty them. ERO, a smaller manufacturer of machine harvesters, is offering an on-harvester destemming-sorting system that can work with a discharge conveyor. This has been easier for ERO to achieve than the other manufacturers because after picking, grapes are only conveyed up one side of their harvester instead of up both sides, and there is therefore more space to accommodate

the destemming-sorting system. The ERO system employs a rotary destemmer with a roller sorting table underneath. As might be expected, the other major harvester manufacturers are either considering or already developing variants of their own destemming and sorting systems that can work with a discharge conveyor to try to capture additional customers.

The inclusion of a destemmer and/or sorting system on a machine harvester can limit harvesting speed. The destemming and/or sorting system will only be able to process a certain rate of material before performance will decline (Figure 2). If the rate is too high, there may be incomplete destemming/grape losses or grape/stem breakage in the destemmer or grape losses from the sorting system. The harvester manufacturers try to maximise the capacity for their given destemmer by having a pre-sorting section of rollers or a grid where free grapes and juice pass directly to the on-board bin or to the sorting section so that they do not unnecessarily pass through the destemmer.

The capacity of on-harvester destemming-sorting systems varies between brands and models, but as a rough guide it seems likely that slower than usual harvesting speeds would be needed in some cases, particularly in the high-yielding Australian regions circled in Figure 3.

The adoption of on-harvester destemming systems in Australia is currently very low. It is a technology that has been much more widely adopted in France, New Zealand and other countries. Some major suppliers in Europe have suggested that 50% of new harvesters sold have destemmers. This relatively high proportion in the huge European market was backed up by discussions during a recent visit to a Bordeaux co-operative winery, where staff estimated that approximately 50% of their grapes were now being harvested using machines with on-board destemmers. There are a number of likely reasons for the low adoption rates of on-harvester destemming systems in Australia relative to other countries but essentially it probably relates to the economics of grapegrowing in many Australian regions and the fact that grape and wine production are often performed by separate entities. On-harvester destemming and sorting means

Figure 3: Average yields in different Australian wine regions and the fraction of production in each of those regions (data from Wine Australia 2012, highyielding regions circled)

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www.winetitles.com.au

July 2015 – Issue 618

For red wine production, the key factor is likely to be the residual content of vegetal matter during fermentation, so it may be advantageous to have a sorting system. that stems, other vegetal matter and some grapes would get left in the vineyard that growers currently get paid for by weight at the winery. Furthermore, while a destemming (and sorting) system only adds 2-10% to the approximately $400,000 capital cost of a new harvester, other operating costs are increased. As already discussed, slower harvesting speeds would be needed in some high-yielding vineyards and harvesters with on-board bins instead of discharge conveyors might need to be used. The systems also have more mechanical parts that in turn are likely to require more maintenance. A current adoption pathway in Australia for on-harvester destemmers that some companies have been able to use to justify the purchase/lease of a harvester with a destemming system has been as an alternative to handpicking for some higher quality grapes, such that there are labour savings. Despite some of the drawbacks of on-harvester destemming-sorting systems discussed, in the longer-term as systems evolve and market conditions change, it seems likely that a significant proportion of Australian harvesters will end up having some form of on-board destemming and sorting system.

Acknowledgements The author thanks the equipment suppliers and wine industry personnel that provided information for this article.

Equipment images are reproduced with permission from the manufacturers. Much of the material contained in this article was also presented at a recent ASVO seminar and the ASVO is thanked for permission to publish here.

July 2015 – Issue 618

Disclaimer The information contained in this article should be considered general in nature, and readers should undertake their own specific investigations before purchasing equipment or making major process changes. The dates when different inventions were introduced and the order in which these inventions were made are presented in good faith based on information currently available. Some limited comparisons between different equipment are made and these are again presented in good faith based on available information. It should be noted that there is fairly limited rigorous independent information available on the relative performance of vineyard/ winery equipment, particularly given the importance of equipment performance to all wine producers - both in terms of wine quality and productivity. None of the information presented in this article should be considered an endorsement of any product by the AWRI.

References

Anneraud, C., Vinsonneau, E., Vergnes, M., Priou, F., Desenne, A. (2012) Tri de la vendange, de nouvelles technologies dans les chais. http://www.matevi-france. com/uploads/tx_matevibase/Tri_de_la_vendange_Nouvelles_technologies_dans_ les_chais.pdf.

Vinsonneau, E., Vergnes, M., Gaviglio, C., Maron, J.M., Priou, F., Galy, B. (2004) Système de tri sur machine à vendanger et qualité de récolte: des resultats d’essais sur l’égreneur embarqué SOCMA. http://www.matevi-france.com/uploads/tx_ matevibase/Systeme_de_tri_sur_machine_a_vendanger_l_egreneur_embarque_ SOCMA.pdf.

Wine Australia (2012) Regional Snapshots. http://www.wineaustralia.com/en/ Winefacts%20Landing/Regional%20Snapshots.aspx

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A smartphone app could help growers optimise vine balance The more we look at all of our trials, the traditional Y/P measure for vine balance doesn’t hold up and this other measure may end up being more meaningful. We are about to analyse the second year’s data and if it holds as strongly as that first year, then I think we are going to feel even more that this is the way of the future.

THE OLD SAYING about the value of ‘the whole being greater than the sum of the parts’ seems to apply to an Australian Grape & Wine Authority (AGWA) backed research project led by Cassandra Collins and Roberta De Bei. With a team of colleagues from the University of Adelaide, Treasury Wine Estates and DJs Growers they are working to identify which vineyard canopy measures most accurately indicate optimal vine performance – while at the same time developing a smartphone app that will make recording those measurements commercially practical.

Both endeavours are important and valuable in their own right, but if the two come together as planned it could be a game changer in terms of the sector’s ability to measure vine canopies and manipulate them to maximise grape quality.

Dr Collins is chief investigator and Dr De Bei a postdoctoral research fellow for the four-year, multi-faceted AGWAfunded project, which is being run at the University of Adelaide’s Waite Campus and across six experimental sites in two different states.

As the first of several tools being developed, a smartphone app suitable for estimating leaf area index is due for release in the middle of the year.

“It is the first part of the toolkit

30 Grapegrower & Winemaker

we want to develop,” De Bei said. ‘It looks at the structure and vigour of the canopy and allows you to calculate some measures that are used to decide if a vine is in balance or not’.

De Bei, together with Dr Sigfredo Fuentes and Prof Stephen Tyerman, was involved with the app’s early development, which received seed funding through two previous funding programs (Wine 2030 and Vineyard of the Future).

The key is algorithms originally developed in the forestry industry that analyse a photograph and provide an estimate of the leaf area index and canopy porosity. However, the code is too difficult and expensive for practical use.

“The challenge has been getting code that’s been written for complex and expensive software programs and putting it into an iPhone or iPad that is easy to use and with us every day,” De Bei said.

The team hopes to be able to create an Android version of the app in the near future.

While this work has been going on, others have been looking at where such a tool can be used to best effect in assessing quality in terms of vine balance through canopy measurements.

The traditional way to measure vine balance is the Y/P ratio – the relationship between yield and pruning weight – but this is rarely done in commercial settings, because it is much too time consuming. An app would overcome that problem but the Y/P measure may, in fact, not be as important as previously assumed.

Collins said many other vineyard trials have thrown up confusing results with vineyards renowned for consistently producing fruit for top-quality, highvalue wines being technically out of balance according to the Y/P measure.

At the same time, an AGWA-funded project being carried out by Masters student James Hook in McLaren Vale is showing a strong relationship between harvest fruit grade and the ratio of leaf area index and yield.

“In this project, James is assessing a number of vineyards that produce fruit of varying quality and there is a lovely correlation – I didn’t expect it to be so strong,” Collins said. “There is also a correlation between these measures and fruit colour. www.winetitles.com.au

“The more we look at all of our trials, the traditional Y/P measure for vine balance doesn’t hold up and this other measure may end up being more meaningful. We are about to analyse the second year’s data and if it holds as strongly as that first year, then I think we are going to feel even more that this is the way of the future.”

Another facet of Mr Hook’s research will be to attempt to manipulate a given vineyard’s quality (for example from C grade up to B grade) by taking these measures and changing the canopy. Can it be done and, if so, at what part of the season?

“A number of the tools we are looking to develop are around trying to measure early enough in the growing season to make a management decision to get to where you are trying to be in terms of quality or yield,” Dr Collins said.

“The other side of this project is knowing how to use these tools. We hope we can get to the point where we can say ‘hey these are all the different ways that we have been able to use them and what they mean and how you might be able to use them in your business’, rather than just saying ‘here’s a tool, you work it out’.

I hope we’re on track to do this.”

July 2015 – Issue 618

Assessing bud fruitfulness in frost-affected Barossa vineyards In this article Amanda Mader, from Gumpara Vineyards, presents her findings based on her assessments following a significant frost event in October 2014.

A SIGNIFICANT radiation frost event that occurred in the Barossa and Eden Valley regions in October 2014 has significantly impacted primary crop yield, with reductions of up to and beyond 50% in affected areas. The majority of the varietals grown in these regions suffered yield decline, with not many varieties left unscathed. This was primarily due to the timing of the frost. Both shoots and newly forming clusters were burnt at the crucial EL Stage 15; Eight leaves separated, shoots are elongating rapidly and there are single clusters in compact groups. This frost event was severe due to the minimum temperature, cloud amount (okta) being low and variable low velocity wind direction in the early hours of the morning, spreading the damage across a larger area on the Barossa Valley floor. (Bureau of Meteorology - Nuriootpa Viticultural Weather Station 23373) Despite the primary crop being damaged, a secondary crop emerged around four-to-five weeks later from new shoots from the secondary bud in all varieties that were frosted. Secondary crops grew from buds that were not touched and also from buds on frosted shoots that were pruned back to the basal bud immediately after the frost. Ripening patterns of the secondary crop were similar to primary non-frosted crops, however they were harvested approximately four weeks later.

Bud fruitfulness has been assessed in frost damaged and nonfrost damaged varieties to gain an understanding on what bud fruitfulness might be like in the growing season of 2015/2016.

Data on bud fruitfulness will provide useful information to determine varieties that can withstand frost damage and produce a crop for the following season. The traditional Barossa Valley grown varieties and the newly established Italian varieties have been analysed

Assessing bud fruitfulness for crop potential in 2016 Bud dissection determines if the compound bud is alive or necrotic. If the primary and secondary buds are alive inside the compound bud as shown in Figure 1, the number of inflorescence primordia (fruiting structures) inside the primary and secondary buds can be determined. This provides an indicator of the cropping potential for the following season.

Bud fruitfulness has been assessed to provide an indication upon the crop potential for 2016. The aim is to establish whether or not fruitfulness has been impacted for next year due to the aftermath of this frost event.

July 2015 – Issue 618

Vine Talk – Controlling those pesky mites!

As we head towards August, a pest to keep top-of-mind is mites. Growers need to be aware that mite activity can be made worse by the use of many common insecticides and fungicides.

Some are harmful to predatory mites and other natural enemies of pest mites and you should seek professional advice for your control program.

If Rust Mite activity (such as leaf bronzing) in the late summer/ autumn was observed during the previous season, depending upon the severity of the damage observed, control measures may be required.

Control for Rust Mite should occur before budburst. Research indicates that for control, growers only have a small window of opportunity. Rust Mites are most vulnerable or exposed during migration from their winter sheltering sites, and before leaf expansion provides them with shelter from sprays and before they can lay eggs. To work well, sulphur must thoroughly wet the bark, crown and canes and kill migrating adult Rust Mite as they leave their overwintering sites. The spray needs to go on before they lay eggs because the eggs are not susceptible to sulphur. The best application time can vary so consult an expert in your area.

Bud Mite and Blister Mite are two strains of a mite species which only occur on grapevines. They are essentially identical except for the damage they cause by their feeding activities. Bud Mite feed on and damage young buds before budburst, and Blister Mite cause galling on leaves.

Spraying a quality sulphur formulation (e.g. THIOVIT JET ÂŽ) at 600g/100L applied within one-to-two weeks after 100 per cent budburst should provide effective control of Bud Mite and also provide valuable activity against Powdery Mildew. This is the earliest time at which bud mites that have over-wintered inside the grape buds are vulnerable to treatment.

Blister Mite rarely requires control but if necessary, control should be initiated at the woolly bud stage. Sulphur sprays offer excellent control of many mites in one application, and generally works by inducing respiratory problems in the mite. It is essential that complete spray coverage is achieved to limit the number of areas on the treated plant where mites can move to get away from the sulphur residue. Finally, always remember to seek professional advice.

Vine Talk is compiled by Dave Antrobus, Syngenta Solutions Development Lead dave.antrobus@syngenta.com 0429 133 436

www.winetitles.com.au

Grapegrower & Winemaker

31

grapegrowing Secondary Bud

Primary Bud Figure 1: Both the primary and secondary buds are alive inside the compound bud.

Primary Bud

Methods of Sampling From spur pruned vineyards, 30 canes x four-bud spurs were collected, including the basal bud. Canes of differing diameters were collected from different parts of the vine from a cross section across the block (Figure 3). Differing cane diameters tend to have different levels of fruitfulness. Bull canes and very spindly canes are not very fruitful (Williams, p.24). Pencil thickness canes are much more fruitful.

Samples were collected from frosted areas and non-frosted from vines of differing vigour, for example, high vigour and

Figure 2: Microscopy of a Shiraz bud showing a dead (necrotic) primary bud.

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32 Grapegrower & Winemaker

Figure 3: Cane selection.

low vigoured vines. Both random and grid sampling techniques were used which was dependent upon the block size, elevation and soil type variation as well as the location of the frosted versus non frosted sections.

All buds were dissected using a sharp razor under the microscope to expose the apical meristem of the primary bud as well as the inflorescence primordia (Flower clusters). Care was taken not to slice the bud not too far back towards the phloem as viewed by the dashed blue line of slicing in Figure 4.

Results Bud fruitfulness has been affected by frost and the impact differs between varieties. As expected, the closest buds on the shoot to the older wood have been affected by frost in some varieties, with these buds being less fruitful, having on average, one less bunch per shoot. Overall, this is still positive

www.winetitles.com.au

July 2015 – Issue 618

Table1 1: Bud fruitfulness between the basal and bud 4 Bud Fruitfulness (Frosted)

Variety Basal

Bud 1

Bud 2

Bud 3

Bud Fruitfulness (Not Frosted) Bud 4

Basal

Bud 1

Bud 2

Bud 3

Bud 4

Shiraz Cabernet Sauvignon Grenache Mataro Pinot Gris Marsanne Nebbiolo Figure 4: The dashed blue line shows where the dissecting cut was made (Williams. P24).

Sangiovese

Zero bunches/shoot

for cropping levels for 2016 as at a minimum, there will still be one bunch per shoot in the basal bud and in the first two buds.

Shiraz was most affected by the frost, regarding bud fruitfulness. The basal, bud 1, bud 2 and bud 3 had lower fruitfulness in comparison to non-frost affected Shiraz, with on average one less inflorescence primordia per shoot as viewed in Table 1.

Frosted Cabernet Sauvignon and Mataro exhibited a similar pattern of fruitfulness from the basal bud right through to bud 4 as the non-frost affected Cabernet Sauvignon and Mataro.

This is a positive sign for cropping levels in 2016 as these buds are relatively fruitful with the majority of the buds having 2 inflorescence primordia per shoot.

Grenache exhibited minimal bud damage with buds from the basal bud to bud 4 still very fruitful for 2016, having 2 inflorescence primordia per shoot. There is no difference in bud fruitfulness between frost affected versus the Grenache that was not hit by the frost.

The data supports the belief that Italian varietals are suitable for planting in frost proned areas. Pinot Gris and Nebbiolo that were frost affected have not been impacted as buds 1, 2, 3 and 4 have still 2 bunches per shoot. The only difference depicted, is the basal bud is less fruitful with only one inflorescence primordia per shoot. Bud fruitfulness in the basal and bud 1 in Sangiovese, was affected by the frost as fruitfulness was lower in comparison to sections of this block that was not hit by the frost.

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July 2015 – Issue 618

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French varietal, Marsanne is another alternative variety that can withstand frost damage as this variety is inclined to have 2 or more inflorescence primordia per shoot across all buds. The frost affected Marsanne had lower fruitfulness in the basal and bud 3, with one inflorescence primordia per bud.

Conclusions For the coming growing season 2015/2016, there are positive outcomes regarding fruitfulness in frost affected vineyards as seen by the bud dissection results on the Barossa Valley floor.

This exercise has provided some very useful information on which varieties can withstand frost events in high frost risk areas. These include the Italian varietals and other fruitful varieties including Grenache and Mataro, which are great options for future planting developments.

References

Bureau of Meteorology - Nuriootpa Viticultural Weather Station 23373 Williams, L.E., “Bud Development and Fruitfulness of Grapevines”p.24, ucanr.edu/ seek/profileFiles.cfm?filenum=80

Acknowledgements Adrian Hoffmann – Dimchurch Vineyards Clint Barney – Hemera Estates Vineyard James Mader & Mark Mader - Gumpara Vineyards Michael McCarthy – Bethany Vineyard

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Grapegrower & Winemaker

33

young gun

The

Duffy duo It’s fair to say that if a husband and wife winemaking team can survive the long days of harvest together, they’ve probably got a pretty solid relationship.

Tim and Bec Duffy could vouch for that. Running a small winery nestled in Tasmania’s breathtaking Tamar Valley, the Duffy’s produce quality boutique wines with the help of their two boys and a very opinionated pet pig named Pinot.

TIM AND BEC DUFFY seem to have everything sorted.

Consistently mentioned as one of the must-visit wineries in Tasmania, Holm Oak Vineyard has been leased by the duo for almost a decade. With Tim nurturing the fruit and Bec crafting the wine, they form one of the few small, family-owned wineries to grow, make and bottle their own wines on site.

Born and bred in Nyah, near Swan Hill in Victoria, Tim comes from a long line of viticulturists. An agronomist with extensive viticultural experience, Tim claims his experience in the wine industry began shortly after his birth.

“I was born in a vineyard and breast fed by an old Sultana vine,” he joked. “Even used a vine leaf for a nappy.”

Although he has been surrounded by the wine industry his whole life, Tim said it took a short stint as a taxation accountant and a decade as a viti-agronomist before he gave into his calling as a viticulturist.

“My mum and dad tried hard to get me out of it, then something in my genes brought me back,” Tim said.

Going on to complete dozens of vintages, Tim said he spent most of his early career working in his home town.

“Blockies don’t refer to them as vintages and we tend to plant our roots fairly deep in the one location,” Tim said. “Not sure we keep count either but it must be about 25 in Nyah and eight at Holm Oak in Tassie.”

Like Tim, Bec was introduced to the wine industry at a young age after her father planted a few vines on their family farm on King Island.

“Even though I did not grow up in a wine area and my parents didn’t drink wine, I knew from the time I was 14 that I wanted to be a winemaker,” Bec said. “I enjoyed agriculture, biology and chemistry at school and thought that winemaking might be fun.”

After an early round of work experience at Pipers Brook, Bec headed straight to Adelaide University to study a bachelor of agricultural science, majoring in oenology.

Bec completed vintages across Australia and the United States before returning home to take on a life-changing opportunity.

34 Grapegrower & Winemaker

The Holm Oak Vineyard Team: Tim, Bec, Max and Will.

“Holm Oak had been on the market for a while,” Bec explained. “I was working in Western Australia when my mum rang up and asked if I would be interested in moving back to Tasmania and having my own vineyard and winery. Mum and dad would buy the property and I would lease it from them.”

While Bec and Tim were both enjoying career success separately, they decided to embrace the opportunity to run their very own property and business, a move that ultimately paid off.

Almost a decade later, Tim and Bec are responsible for Holm Oak Vineyard’s reputation as one of Tasmania’s best wineries.

Recently winning Gourmet Traveller’s cellar door award for best additional experience, Tim and Bec have made a name for themselves through a highly unconventional marketing tool.

“The reason we won the award is because we have a pet pig called Pinot that people can meet and feed at cellar door,” Bec said. “He also tweets as @PinotdPig if you would like to see what he gets up to.”

Along with injecting a little bit of fun into their winery, Tim and Bec both work hard to produce their highly regarded wines.

Bec said a lot of their success could be put down to Tim’s natural intuition as a viticulturist.

“Tim once said to me that just because your kids behave a certain way one year, doesn’t mean they’ll behave the same way the next year, and vines are like that,” Bec explained. “You can do as much testing and keep as many records as you like but at the end of the day you need to get out in the vineyard, look at how the vines are behaving and respond appropriately. Tim is very good at doing that.”

Bec said while it was hard work running a successful small winery, the size allowed more flexibility in their approach to winemaking and a willingness to experiment.

“This may sound a little cliché, but you have to be passionate about what you are doing to make it work, otherwise the effort and hours that you put in for the money you get out the other end wouldn’t seem worth it,” Bec said. “It also takes time to build a successful business and brand. We have been here for

www.winetitles.com.au

July 2015 – Issue 618

Tim Duffy, Holm Oak Vineyards viticulturist.

Bec Duffy, Holm Oak Vineyards winemaker.

almost nine years now and are just starting to see the light at the end of the tunnel.”

While Tim insisted that working together with Bec was “all good, no bad”, Bec said surprisingly they still struggle to find time together.

“I still complain to Tim that I don’t see him enough as he is generally in the vineyard and I am in the winery or office so we don’t see that much of each other during the day,” Bec said.

“And we don’t always agree on when we should pick so there are a few arguments during vintage.”

Minor worries aside, Bec said the best part about working with Tim was that they both had the same commitment and understanding of what needed to be done to ensure they had a successful business.

“We are also lucky to be making wine in a region where wine is made in relatively small quantities and there is high demand, but you can’t be complacent,” Bec said. “You have to continuously work on improving all aspects of the business, implement new ideas and improving brand awareness.”

While a small breather might be on the horizon in the form of a holiday, the couple said they try to find time to relax with their kids.

“I like to hang out with our two boys Max and Will playing footy, fishing and growing fruit and vegies,” Tim said.

When they’re not in the vineyard, Bec said the couple could be found tasting barrels and seeing all of their hard work evolving.

“The weather in Tasmania is a constant challenge, but it is also what makes it such a special place to make wine,” she said.

Both Tim and Bec said their biggest achievement has been raising their family and building a successful and sustainable business together.

“Our philosophy is to make single vineyard wines with personality and character that reflect us and the place where we live. Rustic, down to earth, not super polished, but genuine and authentic.”

July 2015 – Issue 618

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Grapegrower & Winemaker

35

ask the Bunch stem necrosis LAST SEASON saw a spike in queries to the AWRI helpdesk about bunch stem necrosis (BSN), with incidence across most Australian regions. While the causes of BSN are not fully understood, this column summarises current knowledge about this disorder. the 20 days prior to flowering were related to BSN incidence, with a similar relationship seen for flowering temperatures in Europe in some cases. In the spring of 2014 the Bureau of Meteorology recorded above average temperatures in October and November, so low spring temperatures are not necessarily related to BSN. Other trials in Europe have also failed to find a correlation between low flowering temperatures and BSN. At this stage there have been no consistent links between specific weather events and BSN and no relationship has been observed between high temperatures or dry conditions and the incidence of BSN.

DO NUTRITIONAL FACTORS CONTRIBUTE TO BSN?

BSN is a physiological disorder of bunches that usually becomes obvious post-veraison. Early symptoms are areas of brown dead tissue on the rachis and/or pedicels which grow and girdle the rachis. In some cases the bunch ends and shoulders can be affected, while the rest of the bunch develops normally.

Berries on affected bunches (or parts of bunches) are typically dull and opaque in appearance with a soft texture (Figure 1), and juice analysis suggests they are low in sugar and high in acid. Bunches with BSN break easily from the vine and the affected part of the bunch can dry out or drop off ahead of the harvester. The ease of removal of the affected bunches is a clear symptom of BSN and helps distinguish it from other causes of berry shrivel such as heat damage or a botrytis infection that has ‘dried up’.

Vine and berry nutrition may also be involved with BSN. BSN is potentially a deficiency in calcium and/or magnesium, which can occur as a similar disorder in other fruit (bitter pit in apples and blossom end rot in tomatoes and peppers). Potassium can displace the uptake of calcium and magnesium in plants and an imbalance between these metals has been reported as a potential cause of BSN. Low magnesium concentrations in the rachis have been related to higher incidences of BSN in the majority of studies. Nitrogen nutrition may also impact on BSN, with higher concentrations of ammonium (the main compound used by plants to transport nitrogen) being recorded in the rachis of BSN-affected vines in some studies. However it is not clear if the BSN is caused by the higher ammonium levels or if the high ammonium concentrations are a symptom of the BSN. Many trials have reported that BSN is more prevalent in vigorous vines. The high vigour in these studies was due to a range of factors including excessive irrigation, fertiliser application (nitrogen and potassium) and severe pruning which resulted in relatively few, but very rapidly growing shoots.

Trials where lighter pruning resulted in more, smaller shoots and smaller bunches or where vine vigour was reduced by root pruning showed decreased incidence of BSN.

WHAT CAUSES BSN SYMPTOMS?

CAN BSN BE MANAGED?

In BSN-susceptible cultivars the xylem development is restricted just past each node or branch from in the peduncle (bunch stem). These restrictions create a bottleneck and prevent the flow of nutrients through to the developing berries; symptoms then become apparent post-veraison. The xylem is also less developed towards the tip of the bunch which is also the area most likely to be affected by BSN. Restrictions in the xylem are greater in varieties such as Cabernet Sauvignon, Riesling and Chardonnay that are most susceptible to BSN.

As it is not possible to control environmental conditions, most management for BSN centres on mineral nutrition. The application of calcium as a foliar fertiliser has occasionally been effective at reducing BSN; however magnesium has given far more consistent results. Normally multiple applications of magnesium sulfate (Epsom salt) are used in the flowering and fruit set period. Note that the application of magnesium sulfate does not guarantee that BSN will be controlled. Excessive application of potassium or nitrogen (when it results in vigorous shoot growth) can increase symptoms of BSN. If you are concerned about BSN it is worth completing petiole analysis at flowering to confirm the nutritional status of your vineyard.

Figure 1: Shrivelled bunches (at bottom) affected by bunch stem necrosis.

WHAT ARE THE SYMPTOMS OF BUNCH STEM NECROSIS?

DO ENVIRONMENTAL CONDITIONS CONTRIBUTE TO BSN? Bunch stem necrosis occurs at low levels in most seasons, especially in susceptible varieties. However, in some seasons, like the most recent one, it is much more prevalent. This suggests that environmental conditions may influence the development of this disorder. The weather around flowering is thought to be important for xylem development. In some studies in Europe rain events around flowering or veraison have been correlated with BSN, but this was not consistent between reports. In Australia (at Langhorne Creek) low temperatures in

36 Grapegrower & Winemaker

The AWRI would like to acknowledge the support of Bruno Holzapfel, Senior Research Viticulturist at the National Wine and Grape Industry Centre and the NSW Department of Primary Industries in preparing this column.

For more information about BSN or other viticultural issues, please contact the AWRI helpdesk on 08 8313 6600 or helpdesk@ awri.com.au.

www.winetitles.com.au

July 2015 – Issue 618

Tasmanian fellowship support for sustainable winegrowing THE 2015 PROGRAM of the Dr Don Martin Sustainable Viticulture Fellowship was launched at the Wine Tasmania conference in June with an expanded project criteria to include seed funding for on-the-ground research projects, in addition to study-based travel.

Sheralee Davies, Wine Tasmania CEO, commended the Alcorso Foundation for its proactivity and support in initiating the $10,000 Fellowship, which was first presented in 2011, to foster and build the wine sector’s sustainability and development.

“The Tasmanian wine sector is increasingly being recognised and applauded around the world for its high quality wines, however we are still quite young by comparison to many other wine regions,” said Davies.

“This valuable and practical fellowship supports the ongoing development of the state’s viticultural knowledge, through a focus on innovation, sustainablility and best practice. The expanded focus of the Fellowship on new research as well as study-based travel further adds to the benefits of this Fellowship for the broader Tasmanian wine sector.”

Alcorso Foundation President, Dr Caroline Alcorso, said the Fellowship has been made possible through a generous bequest from former CSIRO Chair, Dr Don Martin, made to the Alcorso Foundation in 2007.

“Dr Martin was a great friend of my father Claudio Alcorso, and shared his passion for both improving the quality of Tasmania’s wine grapes and for the natural environment. This Fellowship commemorates a man known for his generosity and commitment to sharing scientific knowledge for the betterment of Tasmania’s wine industry.”

PAST RECIPIENTS OF THE SUSTAINABLE VITICULTURE FELLOWSHIP INCLUDE: • Paul Smart of Pressing Matters, who undertook international study into biocontrol of plant diseases; • Jennifer Doyle of Hill Smith Family Vineyards, who researched ‘old world’ proven techniques to manage weeds, pests and diseases; • Dr Fiona Kerslake, who has just returned from studying sustainable viticulture for premium sparkling wines; and July 2015 – Issue 618

• Cutting head maintenance free (Pat. ES1058462U).

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This valuable and practical fellowship supports the ongoing development of the state’s viticultural knowledge, through a focus on innovation, sustainablility and best practice.

• James Aubrey of Vineyards, who in 2016 with a development and undertaken in climate regions.

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The Alcorso Foundation was formed in 2001 in memory of Italian immigrant and war refugee, Claudio Alcorso, founder of Moorilla Estate. Claudio was a pioneering and inspirational man who insisted that all individuals deserved a ‘fair go’ and an opportunity to succeed in their chosen field.

Applications for the 2015 Dr Don Martin Sustainable Viticulture Fellowship are now invited via a simple expression of interest. Applicants will be supported through the formal application process by previous recipients and Wine Tasmania.

To find out more about the Foundation and its programs please visit: www.alcorso.org Interested applicants may contact David Sanderson at Wine Tasmania for further information relating to the fellowship at: dsanderson@winetasmania.net.au www.winetitles.com.au

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37

grapegrowing Product Update

Aussie growers love of ‘bent wire’ spells good news Tuckaway popularity reflects industry optimism DESPITE CHALLENGING conditions both economically and environmentally, many regions show great optimism for the Training & Australian viticulture industry, according Trellising to Tristan Badger, the Tuckaway general manager.

“In South Australia, we’re especially conscious of those areas where promising vintages were affected by recent bushfires, but we’re seeing a burst of trellising activity across much of the country,” Badger says. “People don’t buy our products unless they’re building trellising. And when people are investing in infrastructure like that, it means they’re anticipating a worthwhile return in a few years’ time. That’s a good sign.”

‘BENT WIRE’ A POPULAR CHOICE Tuckaway is the manufacturer of the Tuckaway Staple, a trellising clip which the company jokingly refers to as “a bit of bent wire” - a modesty which belies the popularity of the product. Millions of Tuckaway Staples are installed in vineyards across Australia every year, and the product which is exported to New Zealand, the USA and Europe.

“Feedback recently from growers who’ve used other foliage wire fastening products in the past tells they really like simplicity, reliability and ease of installation,” says Badger.

“They love it when they can put the staple in the post and it just works indefinitely. Word of mouth sells our products for us.”

VERSATILITY KEY FOR INNOVATIVE GROWERS One strategy explored by many growers in recent years is to innovate with alternative varietals, and this is where Tuckaway Staple shines. “Growers have the flexibility in their trellising to accommodate new ways of growing, whether that’s new varietals, or changing trellis management with existing vines in the face of climate change,” says Badger.

“Even when the only constant is change, it’s a nice feeling knowing we’ll be helping support Australian vines well into the future.”

For more information, contact Tuckaway: Phone 1300 558 361 or visit www.tuckaway.com.au

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38 Grapegrower & Winemaker

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July 2015 – Issue 618

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Overcoming bushfire smoke taint SMOKE TAINT from bushfires has affected several wine regions in recent years, with the Adelaide Hills mostrecently affected in January this year. So the topic was fresh in grower’s minds at a free public lecture at the University of Adelaide in June which looked at how smoke taint leads to significant losses and how it can be overcome.

Kerry Wilkinson, University of Adelaide Associate Professor in Oenology, discussed research undertaken to understand the impact of bushfire smoke on both grapevines and the composition and sensory properties of wine.

Wilkinson provided an overview of how smoke taint is evaluated, the influence of vineyard management practices and winemaking techniques in reducing its intensity, and methods available to winemakers to remove it from the wine.

According to the ABC, Wilkinson explained that questions about the chemistry of smoke taint have been answered and the focus of research has shifted to treating wine. This shift in the research has exposed a knowledge gap in the biochemistry behind smoke taint, which saw researchers returning to the lab to study what was going on inside leaves and grapes when they were exposed to smoke from bushfires.

Wilkinson needed to replicate the bushfire impacts, by burning straw, to expose the grapes.

But she said it was extremely difficult to isolate the smoke to just the leaves or the grapes.

“All the experiments we do are July 2015 – Issue 618

At the moment, the feeling is that if there is significant smoke exposure, like several days’ worth, any time there is fruit on the vine there are potential problems in the resulting wine. replicated at least three times, and we also have three control vines that aren’t exposed to smoke,” she told the ABC. “The logistics behind doing these experiments involves two or three days’ work for every variety we want to study.”

By replicating the effects of a bushfire, the research has begun to consider what levels of smoke exposure grapes could handle before being tainted.

Wilkinson said the changing intensity of fires and how this impacted on the density of smoke made it hard to consider general conclusions.

“At the moment, the feeling is that if there is significant smoke exposure, like several days’ worth, any time there is fruit on the vine there are potential problems in the resulting wine,” she said.

The incidence of major bushfires is expected to escalate as a result of climateinduced changes to weather (as reported on P42) and smoke taint will be an ongoing issue of concern for the industry. www.winetitles.com.au

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grapegrowing

The effect of climate change THE UNIVERSITY OF MELBOURNE released a report in March that might make grapegrowers uncomfortable. The report, Appetite for Change: Global warming impacts on food and farming regions in Australia, points out that wine grapegrowing is Australia’s largest fruit industry and key grapegrowing regions will face warmer and drier conditions through climate changes. Prepared by climate scientists David Karoly and Richard Eckard at the University of Melbourne, the report reveals the impact shifting rainfall patterns, extreme weather, warming oceans, and climate-related diseases will have on the production, quality and cost of food in the future.

Karoly said of all the impacts global warming is having on Australian farms, increases in heatwaves and bushfires pose the biggest threat to Australia’s agricultural regions.

“Global warming is increasing the frequency and intensity of heatwaves and bushfires affecting farms across southern and eastern Australia.”

Most wine grape production comes from areas with a favourable temperate or Mediterranean climate, zones that include iconic grapegrowing regions such as Margaret River in Western Australia, the Barossa and Riverland in South Australia, Sunraysia in Victoria and the Riverina in NSW. The report predicts these regions will be the most affected by higher temperatures and lower rainfall, especially for red varieties such as Shiraz, Cabernet Sauvignon and Merlot.

While conditions for wine growing will improve in places like Tasmania, up to 70% of Australia’s wine growing regions

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Should we address global warming?

We have no bloody future if we don’t.

I worry very much about my children.

I just wonder what their future is. with a Mediterranean climate will be less suitable for grape growing by 2050. The report incorporated feedback from a variety of farmers, including David Bruer a winemaker from Langhorne Creek in South Australia.

“Should we address global warming? We have no bloody future if we don’t. I worry very much about my children. I just wonder what their future is,” said Bruer.

The findings for the key agriculture zones across Australia where most wine grapes are grown included:

MEDITERRANEAN ZONE The south-west of WA, southern SA and western VIC have cool, wet winters and hot, dry summers. In winter, cold fronts and storms from the Southern Ocean bring cold air and rain. In summer, the storms don’t reach the land and hot, dry air moves south from inland. The south-west has experienced some of the biggest climate changes observed anywhere in Australia, warming about 1°C over the past 100 years with winter rainfall declining substantially since about 1960.

Continued warming is expected over the rest of this century, from 0.6°C to 1.2°C by 2030 (compared with the 1980-1999 average) and up to 4°C by 2070 with ongoing high greenhousegas emissions. This will mean fewer cold days and nights, more hot days and nights, fewer winter frosts and more summer heat waves. The number of days above 35°C is expected to increase by about 20 per cent by 2030 and possibly more than double by 2070. Further rainfall decline is expected, particularly in winter, though to what extent is uncertain. More frequent and intense droughts, as well as bush fires, are expected.

COLD WET / TEMPERATE COOL-SEASON WET ZONES This region across much of southern NSW, VIC and TAS experiences a cold winter and warm to hot summer, with rainfall throughout the year but more in the cool seasons.

Temperatures have increased significantly since 1950, by about 1°C. Continued substantial warming is expected over the rest of this century, from 0.6°C to 1.3°C by 2030 (compared with the 1980-1999 average) and up to 4°C by 2070 with ongoing high greenhouse-gas emissions. A warming climate will be associated with more hot days and nights, including more summer heat waves, and fewer cold days and nights, including fewer winter frosts. The number of days hotter than 35°C is expected to increase by about 20 per cent by 2030 and possibly more than double by 2070. Reduced rainfall and higher temperatures are expected to lead to more frequent and intense droughts and bush fires, and greater stress on water resources.

The report was prepared in association with the World Wildlife Fund in preparation for the 2015 Earth Hour. Snow Barlow, the Foundation Professor of Horticulture and Viticulture at the University of Melbourne; and Dr Sigfredo Fuentes, senior lecturer in Wine Science at the University of Melbourne, were contributors to the report. The full report is available at www.sustainable.unimelb.edu.au/publications.

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July 2015 – Issue 618

grapegrowing

Everyday monitoring of stem water potential for decision making in irrigation of grapevines Timely irrigation is necessary to maintain desired water status of vines during the season.

Everyday monitoring of stem water potential (SWP) is a key to decision making tool, however, frequent monitoring of SWP is inconvenient and the cost of equipment is relatively high. A simple model for every day calculation of SWP with use of minimum field measurements has Irrigation been proposed by Michael Kopyt and Shlomo Tsadok, from the Golan Heights Winery in Qatzerin, Israel. Application of this model was extensive tested in 2007 – 2014 on more than 150 vineyards, sited in Galilee and Golan Heights (Israel). Obtained results had shown a good perspective of the proposed approach for timely irrigation of vineyards to maintain the water potential of tested vines as close as possible to the planned level according to the desired Irrigation Strategy. Here, the authors develop on a theme previously covered by the Grapegrower & Winemaker (Kopyt and Ton, 2005; 2007; Kopyt et al., 2005).

IT IS WELL KNOWN that both yield and composition of berries depend on vine water status at all stages of growth and development (Greenspan et al. 1996; Coombe and McCarthy, 2000; Ojeda et al. 2001). Increased sensitivity of vines water content both to air conditions variations and changes of soil water content was demonstrated using this technique. Highfrequency monitoring of water status enabled to make welltimed decisions on irrigation and thereby to avoid undesirable deviations of grapevines condition (Ton and Kopyt, 2004; Kopyt and Ton, 2005). Application of dendrometers in combination with field measured Stem Water potential (SWP) data allowed to quantitatively estimate vines water status that makes it possible to keep the desired Irrigation Strategy of grapevines growing (Kopyt et al., 2005; Kopyt and Ton, 2007).

On the other hand, the dendrometers have not found wide application in practice because of two important limitations.

One of them is a relatively high cost of phytomonitoring technique (equipment and methodical support). The second cause is the need for the calibration process following each shift of trunk diameter sensors. At the same time, it is also well known that SWP per se is an excellent parameter for quantify estimation of vines water status (Bogart, 2006; Van Leeuwen et al., 2007). Although objective information about current level of vines water status is critically important for timely tuning of irrigation, it is difficult to carry out everyday monitoring of SWP during most of the season on a large number of sites simultaneously. We used a simple model (see below) to minimize the field measurements of SWP to overcome this.

We measured stem water potential, which is higher (here and below: higher SWP means lower negative water pressure in stem) than leaf water potential on 0.2 – 0.3MPa (Bogart, 2006; Van Leeuwen et al., 2007), because it characterizes a vine as an organism to a greater extent.

Twice a week measurements of SWP were carried out in 5 replicates in midday hours (13:00 - 14:00) by using a pressure chamber technique on the same vines during 2007-2014. More than 150 plots on Golan Heights and Galilee (Israel) dripirrigated vineyards of both red (Barbera, Cabernet-Sauvignon, Grenache, Malbec, Merlot, Petit-Verdot, Pinot-Noar, Sangiovese, Shiraz, Tempranillo, Tinto Cao, Touriga Nacional) and white (Chardonnay, Gewurztraminer, Muscat-Canelli, SauvignonBlank, Viognier, White Riesling) varieties were examined this period. The results of such extensive study allowed us to test

44 Grapegrower & Winemaker

the model used for calculation of SWP in daily mode and to use it for on-line tuning of irrigation schedules for the examined plots.

Water stress and stem water potential In some cases, stem water potential is referred in literature to as a degree of water stress in plants (Bogart, 2006, for example) that is not correctly enough, because ‘stress’ is a type of internal condition. Stress is considered to be a significant deviation from the optimum condition of life. It elicits changes and responses at all functional levels of the organism (Larcher, 2003). Thereafter, water stress is a physiological reaction of plant to insufficient water supply. It is determined both by stress-factor (stem water potential) and its duration. Thus, stem water potential may be used to rank levels of water deficit in grapevines.

Physiological responses of vines to water stress include reactions on different levels of organisation: stomata closing, reduction of photosynthesis, affection of the growth and development of the shoots, leaves and fruits, slowdown the chemical breakdown or formation of important berry acids and flavours and so on. Mentioned reactions are largely the result or consequence of the deterioration of carbon balance determined by the rates of photosynthesis and respiration. We can find in literature for grapevines that stomata are closed when leaf water potential is about -1.3MPa (Smart and Coombe, 1983), shoot growth rate close to zero for leaf water potential -1.2MPa (Baeza 2007), and stress begins to show at leaf water potential of -1.2MPa for the red varieties and -1.0bar for whites (Grimes and Williams, 1990; Williams, 2001).

Water deficit can lead to stress conditions with irreversible consequences, eventually manifested in injury of leaves or/and bunches. With use of SWP field measurements in many cases we observed the after-effect of water stress without visible signs as a decrease of SWP in favourable air and soil conditions after extremely high SWP records (see Table 1) reflected the recovery period after stress. This change of SWP may be temporary (Table 1a) but may continue until the end of the season (Table 1b). SWP measured immediately after morning watering on July 28 (Table 1a) next day after observed extremely high SWP record (-1.69±0.07MPa) is significantly lower than in previous and following measurements in spite on the favourable air conditions (daily maximum VPD (VPDmax) is less than 3kPa).

An example demonstrated on Table 1b, it is shown decrease

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July 2015 – Issue 618

Table 1. Aftereffect of extremely high water deficit on water status of vines.

Date

Days after irrigation

VPDmax, kPa

SWP, MPa

a). Sangiovese, Yonatan, Golan Heights, 2008 (5mm irrigation norm) 25 June

1

5.1

-1.23±0.09

26 June

0

4.3

-0.90±0.11

27 July

5

2.7

-1.69±0.07

28 July

0

2.7

-1.12±0.07

11 August

0

3.4

-0.72±0.02

17 August

0

4.8

-0.97±0.03

b). Merlot, Ramot Naftaly, Galilee, 2012 (5mm irrigation norm) 7 August

1

5.1

-1.12±0.03

8 August

0

4.3

-0.78±0.06

14 August

2

2.7

-1.34±0.05

15 August

3

2.7

-1.40±0.04

21 August

1

3.4

-1.51±0.03

22 August

0

4.8

-1.16±0.03

4 September

1

1

-1.24±0.08

5 September

0

0

-1.16±0.10

9 September

0

0

-1.08±0.07

of SWP from -0.78±0.06MPa on August 8 to -1.16±0.03MPa on August 22 after detected days with high SWP on August 14, 15 and 21, and this relatively low level of SWP (higher level of water deficit) was maintained till harvest.

Irrigation Strategies in wine growing In our understanding, Irrigation Strategy is a certain level of water deficit during the season (with equal other agrotechnical treatments) that is necessary to form the desired yield and composition of grapes. These levels (they may be different during the season) can be provided by water reserves in soil after winter rainfall or/and irrigation. Until recently, the difficulty was a timely detection of excessive water deficit for tuning of irrigation, if necessary. In practice, the only reliable way of such an assessment was a visual estimation of vines: wilting and yellowing of leaves are sings of previous excessive water deficit; overgrowth of shoots is a result of too low deficit.

But such detection of unwanted conditions of vines is a lagged response, and in many cases, some damage to ripening process takes place.

As it was mentioned above, SWP is a good objective indicator of water deficit in vines, and its application is perspective both for quantify definition of Irrigation Strategy and estimation of vines water deficit in time for following tuning of irrigation.

This is particularly so because water potential of vines directly limits growth, decrease stomata aperture and photosynthesis rate. Stop of growth under the influence of SWP about -1.0MPa was accompanied by reduction of photosynthesis rate by about 50% from the level of full watered vines (Baeza 2007). It was also noted that 35–50% of dry matter produced by the vine during the season is respired. Conditions of drought and high temperature limit the seasonal dry matter production of the grapevines and increase the amount of carbon respired. (Pallioti, 2004). Thus, we can suppose that about 50% from maximum of assimilated by photosynthesis carbon dioxide is necessary for mostly maintenance respiration without secondary growth that is required since veraison, and that is controlled by change of vines water potential. In practice the threshold of water deficit applied in grape growing can vary from -0.6MPa (no deficit) with maximum assimilation rate of CO2 to -1.4MPa (severe water deficit) when photosynthesis is significantly depressed (Bogart, 2006; Van Leeuwen et al., 2007). The thresholds of the July 2015 – Issue 618

Fig. 1. Seasonal behavior of SWP in 2008 (green colored) and 2011 (red colored). Cabernet-Sauvignon, Aloney Habashan, Golan Heights.

Irrigation events (5mm) are shown by little markers. Desired level according to the Irrigation Strategy is demonstrated by blue line.

concrete Irrigation Strategy are site specific, and depend on a lot of factors such as: variety, rootstock, trellising system, climate features, previous stresses, presence of disease, winemaking goals and so on.

Everyday monitoring of SWP is necessary for timely tuning of irrigation to maintain the water potential as close as possible to the planned by Irrigation Strategy level under changing weather conditions. Use a simple model (see below) can help to achieve this result with a minimum number of field measurements.

Seasonal dynamics of SWP Seasonal behaviour of SWP has a typical shape (an example is shown in Fig.1) and includes three typical periods.

Irrigation Strategy applied for the demonstrated vineyard was characterized initially absence of water deficit (desired SWP is equal to -0.6MPa). Then gradual decrease of SWP was planned till the -1.2MPa. In case of rainy winter, like in 2011 with 780mm precipitation, the start of the season is characterized by high (0.4 – 0.7Mpa) and stable level of SWP that is insensitive to irrigation (period 1 in Fig.1). Then, progressive decrease of SWP takes place (period 2) with depletion of ground waters, and irrigation may be almost not applied, if the current SWP records are higher than the desired by Irrigation Strategy level (like in our example in Fig.1 for 2011). Relatively regular and intensive watering is necessary to keep SWP on the planned maximum level, when SWP below desired maximum (period 3). After dry winters, like in 2008 with 490mm precipitation, starting dates of these periods were earlier (we have begun field measurements only in period 2 of 2008 in the given example).

Thereafter, more irrigation water was used after dry winters to maintain the desired SWP level according Irrigation Strategy.

On-line calculation of SWP Stem water potential is a result of water balance in vines, which is composed of the water flow in the process of transpiration and water flow depending on soil water content.

At the same time, transpiration rate depends on the level of air dryness at the moment of measurement. Water supply of vines is decreased day by day after irrigation with water depletion in root zone. Thus, we can suppose that dynamics of SWP day after day for the same plot with other conditions being equal (irrigation norm, fertilizers, canopy measurement, fruit load …) may be described by simple function of two independent components, and SWP in every current day after the last irrigation (i):

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Grapegrower & Winemaker

45

grapegrowing Table 2. Time of irrigation and following SWP (MPa).

Date

Time of irrigation

VPDmax, kPa

SWP, MPa

a). Shiraz, Tel Fares, Golan heights, 2008, 3mm – irrigation norm 2 July

1:00

3.6

6 July

1:00

2.6

-1.39±0.07 -1.31±0.06

9 July

11:00

3.3

-1.03±0.08

13 July

11:00

2.7

-1.01±0.04

23 July

11:00

3.2

-1.00±0.08

27 July

11:00

2.2

-1.04±0.08

4 August

11:00

2.9

-1.17±0.10

12 August

11:00

3.2

-1.14±0.04

12 August

12:00

3.4

-0.99±0.13

1 September

6:00

3.1

-1.20±0.07

7 September

6:00

3.0

-1.35±0.11

b). Barbera, Yiron, Galilee, 2010, 3mm irrigation norm 1 July

12:00

1.8

-0.86±0.02

7 July

12:00

3.1

-0.83±0.04

14 July

12:00

2.5

-1.04±0.02

22 July

6:00

2.4

-1.22±0.03

29 July

6:00

2.0

-1.39±0.03

5 August

6:00

3.4

-1.40±0.05

11 August

12:00

2.3

-0.96±0.03

18 August

12:00

3.8

-0.97±0.05

25 August

12:00

3.0

-0.83±0.04

Where VPDmax – daily maximum Vapor Pressure Deficit (VPD) for the current day; SWPmax – maximum value of SWP (that is minimal level of water deficit in stem) on the day immediately after irrigation is recorded in favorable (with relatively low 2 max – 3.5kPa of VPDmax) days of field measurements; ΔSWPVPD i – negative increment of SWP each subsequent day after irrigation in case of increased level of VPDmax for the current day, which observed as a rule in midday hours when SWP is measured; ΔSWPi – negative increment of SWP each subsequent day after irrigation because of water depletion in soil.

Within this model we ignore diurnal changes of water potential in vines, because SWP is measured in midday hours only (from 13:00 to 14:00), and it reflects the maximum daily pressure of water in trunk.

Influence the level of air dryness during the measurement of SWP on the result can be estimated by comparing field measured SWP and VPDmax for the vines, which were irrigated immediately before measurement (Merlot and Shiraz in Fig.2) or non irrigated plants (Viognier in Fig.2). According to numerous checks, this dependence in the linear approximation is not site specific and similar for different varieties which is consistent with published data (Larry et al., 2007, Galvez et al., 2014).

Coefficient of relation SWP and VPDmax was close to -0.1MPa/ kPa in the range of VPD from 1.5 to 6kPa (Fig.2). Thus, we can max summarize that contribution of ΔSWPVPD i depends on level of air dryness only, and in case of dry air conditions, it is -0.1MPa per each 1kPa of VPD exceeded the favourable level.

Water depletion after irrigation in root zone Watering leads to increase in SWP up to a certain maximum level SWPmax. This value is site specific and depends on type of soil, effectiveness of the root system in water supply and canopy demands in water. It may be observed shortly after irrigation,

46 Grapegrower & Winemaker

Fig. 2. Relationships among SWP and VPDmax. Blue colored records belong to Merlot (Tel-Fares, Golan Heights, 2012) vines which were morning watered (10:00 – 12:00) before field measurements of SWP with irrigation norm 5mm. SWP data from non irrigated Viognier (MeromGolan, Golan Heights, 2012) vines indicate by green color. Black colored records were demonstrated by everyday irrigated (8:00 – 10:00) Shiraz vines (Tel-Fares, Golan Heights, 2013) with irrigation norm 2mm.

when vines are maximum filled with water. Following after watering decrease of water potential may be at different rates, depending of water-holding capacity. Most of examined vineyards demonstrated relatively slow decrease of water potential first 15 – 20 hours after irrigation. In other words, the time interval since event of watering to midday hours of field measurements (in mentioned above limits of 15 – 20 hours) did not affect on SWP, and we can use this value as SWP max for the tested plot in calculation by used model.

But in some cases depletion of soil water was so quickly that we can see the result in several hours. Two examples are shown in Table 2. In the first case for Shiraz (Tel Fares), the SWP was -1.35±0.06MPa when watering was applied at 1:00 (about 12hours before measurement of SWP). Significant higher SWP level -1.05±0.07MPa was observed in case of midday watering at 11:00 (immediately before measurement of SWP). Then, water potential decreased again to -1.28±0.11MPa after early morning watering (6:00 – about 7 hours before measurement of SWP).

The similar situation is demonstrated on the second example of Table 2 for Barbera (Yiron). Decreased level of SWP took place in case of morning (6:00) irrigation -1.34±0.10MPa. A much higher SWP was detected in previous and following periods with midday (12:00) watering: -0.91±0.11MPa and -0.92±0.08MPa correspondingly. As a rule, such plots with rapid depletion of water reserves require intensive irrigation (everyday or even several pulses a day in many cases). They poorly described by proposed model, and more detailed diurnal behaviour of water status is necessary for fine tuning of irrigation - phytomonitoring testing may be applied (Kopyt and Ton, 2005).

Nevertheless, the situation with relatively slow depletion of water in soil was typical for most of examined vineyards, when once a day measured SWP may be used as an indicator of daily water status irrespective on time of irrigation last 24 hours before field measurements of SWP. It means that similar for the same plot SWP records we observed both in evening and morning irrigation. It is important to note, that stable SWPmax level was observed in period of regular irrigation (when irrigation is a decisive factor for maintenance the desired SWP) other things being equal (fruit load, canopy management, absence of stress situations and so on) in the vast majority of our tests. In some cases we saw temporary decrease of SWPmax after extremely high SWP before watering (Table 1a and Table

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July 2015 – Issue 618

Table 3. Temporary increase of SWPmin after extremely high SWP before irrigation. Ein Zivan, Golan Heights, 2012. 5mm – irrigation norm.

Date

Days after irrigation

VPDmax, kPa

SWP, MPa

a). Cabernet-Sauvignon 23 July

3

3.0

-1.19±0.02

24 July

0

2.4

-0.72±0.06

5 August

12

1.8

-1.38±0.08

6 August

0

1.7

-1.12±0.13

20 August 21 August

2

2.8

0

2.9

-1.11±0.09 -0.90±0.02

b). Merlot 23 July

3

3.0

Table 4. Grouped together field measured SWP records (MPa) in period of regular irrigation depend on the day after watering. Shiraz, Yonatan, Golan Heights, 2008. 5mm – irrigation norm.

-1.12±0.11

24 July

0

2.4

-0.99±0.07

5 August

4

1.8

-1.65±0.03

6 August

0

1.7

-1.43±0.06

20 August

2

2.8

-1.13±0.14

21 August

0

2.9

-0.87±0.03

3). After recorded too low SWP in previous days -1.38±0.08MPa for Cabernet-Sauvignon and -1.65±0.03MPa for Merlot (Table 3), SWPmax in day of irrigation August 6 was significantly lower than in earlier check of July 24 (-0.72±0.06MPa and -0.99±0.07MPa correspondingly). But then, SWPmax returned to the initial level in 2 weeks (-0.90±0.02MPa and -0.87±0.03MPa).

The shown above formula may be applied for calculation of SWPi for every day after irrigation for such vineyards if increment of water potential every day after irrigation ΔSWPi is

Day after irrigation 0 (day of watering)

1st

-0.87±0.05 -0.87±0.02

2nd

3rd

-1.16±0.04

-1.53±0.10

-1.36±0.08

-1.27±-.10

-1.69±0.05

-1.60±0.10

-0.82±0.03

-1.30±0.04

-1.51±0.09

-0.79±0.08

-1.19±0.03

-1.67±0.03

-0.68±0.06

-1.30±0.06

-0.72±0.04

-1.11±0.07

-0.78±0.03

-1.15±0.04 -1.22±0.07

Average = -0.79±0.07

Average = -1.21±0.07

Average = -1.60±0.09

Average = -1.47±0.17

known. This can be achieved by statistical calculation of field SWP results even if frequency of measurements is not so high (twice a week) during one – two seasons (“calibration” of the vineyard). It also should be noted that field measurements of SWP have to be carried out not only before planned watering, as is common in practice, but in different days after irrigation including day of watering in period of regular irrigation.

Finally, the data obtained in normal weather conditions (2.0kPa < VPDmax < 3.5kPa) may be grouped according to the days after irrigation like in example on Table 4. According to presented data, the maximum water potential immediately after watering SWP max = -0.79±0.07MPa, and in following

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18/04/2013 3:01:42 PM47 Grapegrower & Winemaker

grapegrowing Table 5. Average SWP values (MPa) in different days after irrigation in period 2008 - 2012. Shiraz, Yonatan, Golan Heights. 5mm – irrigation norm.

Table 6. SWP dynamics after irrigation in period of regular watering for two different plots in 2008 – 2012.

Year

Day after irrigation Year

0 (day of watering)

1st

2nd

3rd

2008

-0.79±0.07

-1.21±0.07

-1.60±0.09

-1.47±0.17

2009

-0.87±0.07

-1.13±0.03

-1.54±0.07

-1.66±0.06

2010

-0.92±0.11

-1.35±0.17

-1.58±0.10

2011

-0.78±0.10

-1.14±0.14

-1.44±0.10

2012

-0.79±0.08

-1.23±0.16

-1.49±0.08

Average

-0.83±0.06

-1.21±0.09

-1.53±0.07

-1.53±0.13

-1.59±0.10

SWPmax

∆SWP1

∆SWP2

∆SWP3

a). Cabernet-Sauvignon, Galilee, (5mm irrigation norm) 2008

-1.00

-0.40

-0.00

-0.00

2009

-1.05

-0.30

-0.05

-0.05

2010

-1.10

-0.30

-0.00

-0.00

2011

-1.10

-0.25

-0.10

-0.00

2012

-1.05

-0.30

-0.05

-0.05

2013

-1.00

-0.35

-0.05

-0.00

-1.05

-0.20

-0.05

-0.05

2014

b). Merlot, Odem, Golan Heights (4mm irrigation norm)

three days correspondingly: -1.21±0.07MPa, -1.60±0.09MPa and -1.47±0.17MPa. Such procedure repeated next four years had shown similar results of calibration (Table 5). It means that we can use the detected daily increments ΔSWP1 = -0.4MPa, ΔSWP2 = -0.3MPa and ΔSWP3 = -0.1MPa for calculation of the current SWPi for the examined plot. It is important, that these describing specific vineyard parameters were stable from year to year for absolute majority of tested plots, although they varied greatly from site to site (See Table 6, for example). Significant decrease of SWP first day after irrigation with following smoothing of its level was observed on the first example of Cabernet-Sauvignon (Eshcolot Naftaly, Galilee), and gradual rise of water tension with low daily increments is demonstrated on the second example of Merlot (Odem, Golan Heights).

Results of extensive monitoring of SWP, which was carried out during 2007-2014, had shown that the proposed model may be applied for everyday calculation of SWP that can help in irrigation practice for timely decision making. As a rule, first two - three years we used field measured twice a week SWP records for “calibration” of examined plots (determination of minimum SWP immediately after irrigation and following increments of SWP for every day after watering). Following 5 – 6 seasons we used the obtained calibration data for calculation of current SWP considering level of air dryness (daily maximum VPD). Number of field measurements of SWP may be minimized (about once a week) for checking of the found calibration data. Presented approach was successfully applied for SWP daily monitoring and tuning of irrigation depends on weather changes on more than 150 plots on Golan Heights and Galilee (Israel) drip-irrigated vineyards of both red and white varieties.

As a result we were able to maintain the water potential of tested vines as close as possible to the desired level by timely applying irrigation.

References

Baeza P., Sánchez-de-Miguel P., Centeno A., Junquera P., Linares R., Lissarrague J.R. 2007. Water relations between leaf water potential, photosynthesis and agronomic vine response as a tool for establishing thresholds in irrigation scheduling. Scientia Horticulturae. 114(3):151-158.

Bogart K. 2006. Comparison - Three most common methods – measuring vine water status. Practical Winery & Vineyard Magazine. November/December 2006.

Galvez R., Calleas R., Reginato G., Peppi M.C. 2014. Irrigation schedule on table grapes by stem water potential and vapor pressure deficit allows to optimize water use. Ciência Téc. Vitiv. 29(2):60-70.

Greenspan, M.D., Schultz, H.R. and Matthews, M.A. 1996. Field evaluation of water transport in grape berries during water deficits. Physiologia Plantarum Denmark.

97(1): 55-62.

Grimes D. W. and Williams L. E. 1990. Irrigation effects on plant water relations and productivity of Thompson Seedless grapevines. Crop Sci. 30:255-260.

Coombe, B.G. and McCarthy, M.G. 2000. Dynamics of grape berry growth and physiology of ripening. Australian Journal of Grape and Wine Research. 6:131-135.

2008

-0.90

-0.10

-0.10

-0.00

2009

-0.90

-0.10

-0.10

-0.10

2010

-1.00

-0.05

-0.05

-0.05

2011

-1.00

-0.10

-0.10

-0.00

2012

-0.95

-0.15

-0.05

-0.05

2013

-1.05

-0.10

-0.05

-0.05

2014

-0.95

-0.15

-0.05

-0.05

Kopyt, M. and Ton, Y. 2005. Grapevine trunk expansion and microvariations: application for irrigation management. The Australian & New Zealand Grapegrower & Winemaker. 33-rd Annual Technical Issue. 497a:27–35.

Kopyt, M. and Ton, Y. 2007. Trunk and berry size monitoring: applications for irrigation. The Australian & New Zealand Grapegrower & Winemaker. 517:27–35.

Kopyt M., Ton Y. and Tsadok S. 2005. Chardonnay trunk diameter growth and microvariations: four-year trial results and outlook for irrigation control. The Australian & New Zealand Grapegrower & Winemaker. 493:23-25.

Larcher W. 2003. Physiological plant ecology. Springer. 360pp.

Larry E., Williams. L. and Baeza P. 2007. Relationships among Ambient Temperature and Vapor Pressure Deficit and Leaf and Stem Water Potentials of Fully Irrigated, Field-Grown Grapevines. AJEV June 2007 58(2):173-181.

Ojeda, H., Deloire, A. and Carbonneau, A. 2001. Influence of water deficits on grape berry growth. Vitis. 40(3):141-145.

Pallioti A., Cartechini A., Nasini L., Silvestroni O., Mattioli S. and Neri D. 2004.

Seasonal carbon balance of ‘SANGIOVESE’ grapevines grown in two different central Italy environments. Acta Hort. (ISHS) 652:183-190.

Smart R. E. and Coombe B.G. 1983. Water Relations of Grapevines. In: T. T. Kozlowski (Ed.): Water Deficit and Plant Growth. Academic Press. New York.

7:137-196.

Ton, Y. and Kopyt M. 2004. Grapevine Trunk and Shoot Diameter Microvariations and Trends as Indicators of Water Potential. Acta Horticulturae. 652:161-165.

C. van Leeuwen, O. Trégoat, X. Choné, J.-P. Gaudillère, D. Pernet. 2007. Different environmental conditions, different results: the role of controlled environmental stress on grape quality potential and the way to monitor it. In Proceedings of Thirteenth Australian Wine Industry Technical Conference:1-7.

Williams L. E. 2001. Irrigation of winegrapes in California. Practical Winary & Vineyard. 23:42-55.

About the authors Michael Kopyt, Ph.D. in Plant physiology, Irrigation Consultant, Golan Heights Winery, POB 183, Qatzerin 12900, Israel. E-mail: kopytm@gmail.com.

Shlomo Tsadok. Head of Agriculture department, Golan Heights Winery, POB 183, Qatzerin 12900, Israel. E-mail: tsadok@golanwines.co.il.

Looking for more articles, visit the Grapegrower and Winemaker article archive at:

Iland P., Dry P., Proffitt P. and Tyerman S. 2011. The grapevine from science to the practice of growing vines for wine. Patrick Iland Wine Promoting Pty Ltd. Adelaide.

310pp.

48 Grapegrower & Winemaker

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www.winetitles.com.au/gwm July 2015 – Issue 618

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July 2015 – Issue 618

Big turnout at Barossa Pruning Expo MORE THAN 200 people attended the Primary Industries and Regions SA (PIRSA) Barossa research station in July, as grapegrowers and technical viticulturists gathered from across the Barossa and from Victoria, McLaren Vale, Clare Valley and The Riverland for the 2015 Barossa Pruning Expo.

The visitors proved a cut above the local entrants in the pruning competition with Peter Clark, from the Taltarni Vineyards in Victoria’s Pyrenees taking out the Individual Rod & Spur; James Brooksby won the Individual Spur and the Annie’s Lane crew of Keith Zubrinich, Stephen McKenzie and James Brooksby won the Team Competition. It was a big day for Brooksby who took home the Wolf Blass Shield for the best combined result across the two pruning disciplines.

In each of the three years since the pruning competition returned (having not been held since the mid-1980s) Brooksby has been a constant feature of the winners list. This was the second time he’d won the Individual Spur and is now part of a back-to-back champion team.

Having worked in vineyards since he finished school, Brooksby will be looking for another strong showing in 2016 when the event will be held on his home soil in the Clare Valley.

“We always hear they do things better in the Barossa, so it’s nice to come here and knock ‘em off,” Brooksby said. “I guess it’s a bit like a state-of-origin type of rivalry, but it’s a good rivalry and a

I guess it’s a bit like a state-of-origin rivalry. good event. We get to do a bit of team building on the day as well.”

There was $11,000 worth of prizes on offer for the competition winners.

The Expo, organised by the Barossa Grape & Wine Association (BGWA) and the Barossa VitiTech Group with co-funding from the Australian Grape & Wine Authority, comprised educational workshops, a trade show, and a pruning competition.

The workshop program was strongly focused on prevention and management of Eutypa, a disease which is affecting the long term sustainability and profitability of South Australian vineyards, with estimates of financial losses of up to $20 million annually. Barossa vineyards are ranked highest for Eutypa incidence, due to the region’s significant old vine plantings.

The workshops were led by Australia’s leading Eutypa research scientist, SARDI’s Dr Mark Sosnowski. He gave an update on the latest findings of his research into preventing and managing Eutypa, including new fungicide registrations and critical timing for wound protection after pruning. BGWA has contributed $17,500 to Dr Sosnowski’s Eutypa research.

Barossa growers Sam Dahlitz, Stuart

Schutz, Adrian Hoffmann, Warwick Murray, Trevor March and Simon Cowham also featured in case studies and a panel discussion about how they have ‘tackled’ Eutypa through remedial pruning in recent years.

“The BGWA’s vision is for Barossa winemakers and wine grape growers to continue to grow Australia’s most vibrant and highly valued region by working collaboratively to produce and market wines of excellence, renowned for exceeding consumer expectations and derived through practices that are both environmentally and economically sustainable,” said Nicki Robins, BGWA Viticultural Development Officer.

2015 BAROSSA PRUNING COMPETITION Individual Rod & Spur 1. Peter Clark (Moonambel, VIC) 2. Paul Weigand (Barossa, SA) 3. Mark Storton (Sutherlands, SA) Individual Spur 1. James Brooksby (Clare Valley, SA) 2. Ryan Longmire (Clare Valley, SA) 3. Alex Watt (Barossa, SA) Team Competition 1. Annie’s Lane: Keith Zubrinich, Stephen McKenzie, James Brooksby 2. Kilikanoon 1: Leigh Victor, Paul Steele, Troy van Dulken 3. Valley Allstars: Ryan Longmire, Brett Smith, Scott Victor Turn to the next two pages for photos from the competition.

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51

people & places

Barossa Pruning Expo competition winners: Individual rod & spur winner Peter Clark with Team Competition winners James Brooksby, Stephen McKenzie and Keith Zubrinich from the Clare Valley’s Annie’s Lane. Subscribers can access a short video from the pruning expo when they login to the magazine online www.winetitles.com.au/gwm.

Paul Steele works along his row.

52 Grapegrower & Winemaker

Brooke Howell judges the spur pruning.

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Individual rod & spur winner Peter Clark.

July 2015 – Issue 618

Jeremy O’Donald in action.

Alistair Dinnison keeps a close eye on Troy Van Dulken.

Jeremy O’Donald close up.

Taltarni Vineyard’s Matthew Bailey.

July 2015 – Issue 618

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Grapegrower & Winemaker

53

grapegrowing Shaw + Smith appoint new group viticulturist MURRAY LEAKE has joined Adelaide Hills winery Shaw + Smith as the new group viticulturist. Leake, who has extensive cool climate viticulture experience, has been literally across the road with Nepenthe since 1998, responsible for all Nepenthe-owned and managed vineyards, as well as liaison with growers.

As well as his practical experience, which also includes designing and establishing vineyards, Leake has also

been heavily involved in viticultural research, heading up the Adelaide Hills viticultural sub-committee for three years.

Taking over from Ray Guerin, 2013 Gourmet Traveller WINE Viticulturist of the Year, Leake holds responsibility for the Shaw + Smith-owned vineyards at Balhannah and Lenswood, as well as third-party grower vineyards and the Tolpuddle Vineyard in Tasmania.

After four vintages spent with

Shaw + Smith, Guerin has moved back to Victoria to spend more time with his family, according to Martin Shaw, but will continue to consult to both Shaw + Smith and Tolpuddle Vineyard.

“We are delighted to welcome Murray to the team with his expertise in high quality, cool climate vineyards,” Shaw said.

“It’s a bonus that Ray will continue to give us the benefit of his immense experience.”

WGGA announce two new pest management projects WINE GRAPE GROWERS AUSTRALIA (WGGA) has announced two consultancy projects aimed at improving pest and disease management in vineyards.

Agribusiness consultancy Ag Dynamics has been appointed to prepare a strategic plan and business case, with help from the industry, for long-term national biosecurity arrangements in viticulture.

Stuart Perrigrew of Ag Dynamics will undertake the project, bringing with him 25 years’ of experience working with businesses on pest and disease management.

Lawrie Stanford, WGGA executive director, said the organisation was pleased with the level and interest and standard of submissions received.

“Not only does Stuart have great depth of knowledge in pest and disease management and biosecurity across a range of crops,” Stanford said.

“He has also worked as a vineyard manager and has direct experience with the issues and realities facing grape growers.”

The Australian Wine Research Institute (AWRI) will take on the second project, delivering biosecurity operations to fulfil the industry’s obligations to emergency pest response and deal with the national ramifications of endemic pest and disease management.

Stanford said he was confident WGGA had chosen “two excellent organisations to help deliver these extremely important projects for the wine sector.”

“The AWRI’s expertise in matters of viticulture pest and disease, its prominence in extension activities to vineyard operators and its acknowledged capacity in executing rapid responses to weather and disease events all recommended it to the task,” Stanford said.

“A key feature of AWRI’s tender was its ready-to-go industry knowledge and established industry networks across Australia.

“All of these qualities ensure that growers will be engaged in biosecurity management activities that affect them.”

AWRI’s project activities will be delivered primarily by Kerry DeGaris, a qualified viticulturist with more than 17 years’ experience, with support from the AWRI viticulture team.

Vic Patrick, WGGA chair, said the value of these initiatives to the wine sector could not be overstated.

“At a time when profitability for wine grape growers is low, it is critical that industry organisations maintain policies and programs that will protect vineyards from preventable threats.”

The projects will be funded through voluntary contributions from a range of organisations with viticulture interests.

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July 2015 – Issue 618

winemaking Terroir and subregionality The value of defining sub-regions within Australia's major wine regions In this article James A Hall (1), Juliet Creek Consulting director and Soil Science Australia (SA Branch) vice president, explores the concept of terroir and the advantages of defining subregions as wine geographical indicators within at least some of Australia’s major wine regions.

ACCORDING to the Australian Grape and Wine Authority (AGWA 2015), the Australian wine industry encompasses 6300 grapegrowers and 2500 wineries, is Australia’s fifth largest agricultural exporting sector, is a $4.2 billion dollar industry providing around $48 billion of economic value, and creates 54,000 jobs.

In addition, each day, almost 30 million glasses of Australian wine are consumed around the world.

One way of adding value to this already substantial industry – but an industry requiring renewed and refocused marketing (see Anderson 2015a) – is to introduce subregions as geographical indicators into suitable wine regions, thereby adding greater levels of interest (especially for the enthusiasts who lead the market), new stories of place, and fresh marketing potential. Such regions should possess significant soil and landscape diversity, display known and tested distinctive subregional wine characters, and possess suitable resource datasets describing soils and landscapes.

Unfortunately such spatial datasets are uncommon across Australia. Happily, non-arid South Australia is a notable exception.

Soil and Wine Symposium Terroir and subregionality of Australian wine districts was the theme of a symposium convened by Soil Science Australia and organised by the author of this article.

Soil Science Australia – the professional body for soil science in Australia – is hosting a series of symposia that showcase the value, use and contribution of soils to our economy, environment and society, with a focus on latest developments, research, available information, and corresponding policy.

The first symposium – held at the National Wine Centre – addressed ‘strategic land use planning’, and focussed on the limited extent of high-quality soil resources in agricultural South Australia, and how protection of such ‘prime agricultural land’ should be a major consideration in development planning. SA Planning Minister and Deputy Premier John Rau opened the symposium, and then spoke July 2015 – Issue 618

on the Barossa Valley and McLaren Vale character preservation amendments to the South Australian Planning Strategy.

The second symposium in the series – held at the Waite Institute Campus of the University of Adelaide – was titled ‘Soil and Wine: Soils, Terroir, Landscapes and Subregions’. It aimed to highlight advances in understanding of ‘place’ that could help further develop Australia’s $4.2 billion wine industry, as well as to highlight the importance of that underestimated and poorly understood resource, the soil, to grapegrowing and winemaking.

Attended by grapegrowers, winemakers, grape and wine researchers, industry representatives, university students and soil scientists, two main themes were discussed: • The influence of soil type and properties on grape and wine quality and distinctiveness; and • What we know about the terroir of our regions and subregions.

Although held more than 12 months ago, the symposium raised themes that have great currency and pertinence for the Australian wine industry. There was a focus on the link between grape and wine quality and characteristics and soil properties, which is not well understood, as well as a focus on the basis for the move towards defining wine subregions.

Speakers included: Dr Peter Dry (co-inventor of partial rootzone drying irrigation) on terroir and wine typicity; myself on terroir, subregions, and the landscape and soil information available for South Australia’s wine districts; Mike McCarthy and Stuart Bourne on the ‘Barossa Grounds’ project of the Barossa Grape and Wine Association; Charles Whish on the McLaren Vale ‘Scarce Earth’ and ‘Subregions and Geology’ projects of the McLaren Vale Grape, Wine and Tourism Association; Dr Rob Bramley on what we know about how soil properties affect wine quality and characteristics; and Associate Professor Wendy Umberger on why regions and subregions matter in marketing terms. There was also a lunchtime tasting session of the Chateau Tanunda ‘Terroirs of the Barossa’ Shiraz wine series hosted by Stuart Bourne. www.winetitles.com.au

Both the Barossa and McLaren Vale grape and wine associations have worked towards defining the characteristics of wines made from different districts, with the Barossa most advanced. The Barossa association has even produced a very preliminary potential subregional map (see Figure 1) based on its series of tastings of specially made wines (see Barossa.com).

The department of Primary Industries and Regions South Australia prepared a report (Robinson and Sandercock 2014) for the Barossa association looking at available spatial datasets (mostly of soil attributes) and how these might help define different terroirs. Although a credible exercise, no one with soil expertise was involved, nor was anyone involved with an expert understanding of the available datasets. The McLaren Vale association has produced a map titled ‘Geology of the McLaren Vale Wine Region’ (Fairburn et al. 2010), with a special version showing nineteen ‘districts’ which are described, with the focus on geology, in a commissioned report (Olliver and Hook c 2010).

It should be noted however that geology does not equate to soil, and that vines grow in soil not rock! Also, many hard layers that occur within or below soils are actually formed by soil processes and are not related to bedrock (e.g. calcrete and ferricrete). Moreover, given the age of many Australian landscapes, much material has been transported by wind and water over vast ages, and sometimes over vast distances, meaning that many soils are unrelated to their underlying rocks. In addition, soils of different ages formed from the same rock type can vary greatly. To better understand soils, the five main soil-forming factors need to be considered, viz: (i) parent material, (ii) climate, (iii) topography, (iv) biological influences, and (v) time (see Hall et al.

2009).

Moreover, soils are independent natural bodies with their own unique properties, constituents and origins – they are not just surficial geological deposits or purely organic-enriched arable surface layers. They are integrated expressions of the five soil-forming factors, and so can Grapegrower & Winemaker

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If you’re in the business of making wine, you won’t want to miss this opportunity.

As the world leader in wine technology, Simei is the only international biennial exhibition that brings together machinery equipment and products for production, bottling and packaging for the drinks sector. ‘A great big candy store for winemakers’ is how previous attendee, Steve Lubiano, described Simei.

Entry is open to new and existing Grapegrower & Winemaker subscribers located in Australia. To subscribe, visit www.winetitles.com.au/gwm or call 08 8369 9522.

For your chance to win, email us your full name, address and Subscriber ID (if an existing subscriber) and contact number and tell us in 100 words or less why you think exhibitions such as Simei are valuable to the wine industry. *For full terms and conditions,visit http://www.winetitles.com.au/pdf/SimeiTC.html

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Figure 1: a very preliminary potential subregion map of the Barossa Valley based on wine tastings (from Barossa.com (undated)) – providing guidance for the eventual definition of subregional boundaries.

be assessed without needing to focus on geology or any other individual factor.

Each soil is a ‘book’ of landscape history waiting to be ‘read’ and understood.

I mentioned in my presentation at the symposium that the Limestone Coast Grape and Wine Industry Council has produced a comprehensive review of the Limestone Coast wine zone (Longbottom et al. 2011), titled ‘Unearthing Viticulture in the Limestone Coast – the Climate, Geology, Soils, Hydrology and Environment of South Australia’s Limestone Coast’. It features maps of constituent wine regions, showing each region divided into ‘land units’ (see Figure 2) that are based on an assessment of land system and soil landscape map units (see below). This is a more comprehensive and rigorous report than those mentioned above.

Background to Considering the Definition of Wine Subregions There is the prospect of considerable value-adding to wine production through understanding of subregional terroir and the development (based on the best available land resource information) and subsequent utilisation (e.g. via marketing) of subregional boundaries.

As stated in Kym Anderson’s recent paper in this journal (2105a), the extraordinary expansion of grape vine area in Australia up to 2008 (by over two and a half times what it had been in 1996), was driven by the incredibly steep rise in exports as a percentage of Australian wine production from almost nothing to over 60%. This was all part July 2015 – Issue 618

Figure 2: ‘Land units’ within the Coonawarra wine region (from Longbottom et al. 2011), which are based on land system and soil landscape map units developed by the State Land and Soil Mapping Program.

of the longest boom in Australian wine industry history (21 years beginning from a low point in 1986). Export expansion became so great that wine’s share of total national merchandise exports reached an incredible 2.3% in 2004. The contribution this has made to Australia’s wealth is largely an untold story. Moreover, this amazing story has been overtaken by present concerns about supply excesses and lowering prices, with some districts and sectors especially hard hit. The impact of government taxes and policies, the shifting value of the Australian dollar, and competition from other producing countries, both historic and more recent, are all well documented in Kym Anderson’s new book (Anderson 2015b).

However, the main concern for the Australian wine industry is the decline since the early part of the current millennium in Australia’s competitive position – as measured by wine’s share of total national merchandise exports divided by Australian wine’s share of global exports (Anderson 2015a).

According to this index – which peaked for Australia in 2003 – Australia is now behind New Zealand, Chile, France, Portugal, Italy and Spain.

Quite a long list! What does this mean for the Australian industry? That a rebuilding of competitiveness in export markets is required (given the limited potential within Australia for extensive growth, largely owing to a relatively small population). This requires the longcalled for focus on fine wine and a discouragement of having Australian www.winetitles.com.au

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winemaking

Figure 3: Map of part of the Barossa Valley developed by the State Land and Soil Mapping Program showing land types (the different coloured map units), land systems (with boundaries show in blue) and soil landscape map units (with boundaries shown in black).

Cadastral boundaries are also shown.

wine associated with bland, low-value product in export markets (although, there is obviously a place for all market segments). “The earlier emphasis on ‘Brand Australia’ … has switched to a marketing strategy that places far more emphasis on higher-quality wines and exploits the scope to differentiate through building regional, varietal and style reputations” (Anderson 2015a).

It should be firmly established within export markets that Australia (or at least particular Australian wine districts) produces exceptional fine wines that are comparatively good value for money. It is known that the quality and prestige of

Figure 4: Map of part of the Barossa Valley developed by the State Land and Soil Mapping Program showing the most common soil type within each soil landscape map unit (i.e. showing the most commonly occurring subgroup soil attribute).

fine wine products drive interest in the wines of particular wineries, districts, states and, to a lesser extent, entire countries. It is also known that tastes can change quickly, and markets can be fickle and very price sensitive, but premium products have the potential of maintaining their allure and return through good and bad times. Keeping Australian wines at the forefront of international markets not only requires a focus on quality, but on distinctiveness, while marketing efforts need to be wellfocussed, rigorous and evidence based.

One way of increasing interest in a region’s wine is to introduce subregions

as geographical indicators. This allows an expansion of the ‘stories about place’ within each region that will appeal to wine enthusiasts, with flow-on affects to the broader customer base. It also supports the growing interest in the provenance of food and beverage products.

Many established wine regions lend themselves to the development of subregions. Moreover, South Australia is advantaged by having world-leading landscape and soil mapping information available at suitable scales to support the definition of subregional boundaries (Hall et al. 2009, Soil and Land Program 2007, Maschmedt 2002). Federal and State

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July 2015 – Issue 618

Government investments together with more than two decades of persistent effort by a dedicated group of State Government soil scientists made this come about. This landscape and soil information has been produced via the State Land and Soil Mapping Program, which was conducted by the South Australian Soil and Land Program led by David Maschmedt and subsequently by myself. This work also built upon and largely supersedes older soil mapping.

A huge body of spatial and site data has been produced by the State Land and Soil Mapping Program with land types 2, land systems 3, and soil landscape map units 4 defined across the whole of non-arid South Australia (e.g. see Figure 3). In addition, over 70 land and soil attributes 5 (or properties of importance to land use and management) have been described, assessed and classified for each soil landscape map unit or map unit component, including soil type (e.g. see Figure 4) (Hall et al. 2009, Hall and Maschmedt 2008, McKenzie et al. 2005, Maschmedt 2002).

TERROIR What is meant by the term ‘terroir’ and why is this term is used in this

paper? In short, terroir is what gives wines their distinctive and in some cases unique regional, subregional or site driven characteristics. A straightforward definition of terroir is that it is the conditions (or environment) at a particular site and the influence these have on vine, grape and wine characteristics. The major determinants of such conditions are soil, landscape and climate (which combine to impact upon the particular genetic make-up of each planted variety).

Nearby plants (e.g. native eucalypt trees) may also have an effect on terroir.

Vineyard management also plays a role – in the sense of enhancing or otherwise affecting the expression of a place’s terroir. Similarly, winemaking itself can also enhance or otherwise effect the expression of a place’s terroir.

However, soil properties vary metreby-metre across the landscape: sometimes these changes are gradual and subtle; but often they are sudden and dramatic. It is also relatively common for a paddock to contain two (or more) quite different soils that occur in a particular pattern or ‘association’. This leads to the concepts of ‘single’ terroir (where soil type is relatively consistent over a paddock) and ‘blended’ terroir (when a paddock

Figure 5: Barossa Valley vines on black cracking clay soil. [Photo credit: SA Soil and Land Program].

contains two or more quite distinct soil types), for example, where a wine is made from grapes from a single paddock or vineyard. In the latter ‘blended’ case, the proportion present of each soil type is of importance.

James Halliday stated in 2013 that: “Until recently, the accepted wisdom among winemakers has been that climate is more important than soil type and structure. That’s because of the sheer size of most of Australia’s legally recognised 63 regions and subregions and their spread across climates ranging from very cool to temperate to warm to hot …

There is one region, however, in which the climate is constant and the soil (and

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winemaking becomes commonplace, the word becomes accepted as an English word and italics are no longer used. In my view, ‘terroir’ – at least within the Australian wine industry – has now reached this milestone (hence it is shown in this paper sans italics). The reluctance by some wine industry members to utilise this term – probably because the term itself is not fully understood or that it is associated with the French wine industry – I believe will dissipate over time.

SUBREGIONS

Figure 6: Coonawarrra red loam on limestone (i.e. Terra Rossa soil). [Photo credit: SA Soil and Land Program].

subsoil) is all-important. That region is the Coonawarra … within 5m or 10m, you can move from some of the greatest soil in Australia to some of the worst. It’s enough to bring a smile of recognition from any Burgundian grape grower.” (See Figures 6 and 7). If anyone really needed convincing, the Coonawarra clearly shows the importance of soil type and terroir to wine – given its uniformity of climate and the well attested difference between wines from its red Terra Rossa soils and its wet, heavy black soils.

As a soil scientist specialising in the understanding and mapping of soils and landscapes – and the processes within and across these – there is no parallel in terms of agricultural produce to the link between wine and its origins of place or terroir. Wine provides one of the few examples of produce where the distinctiveness of the land, soil or place of origin (in its immense diversity) can be experienced as expressed in the wine.

Moreover, when the provenance of a wine is known, it is something that can be identified, understood, discussed and enjoyed (along with the wine!).

Determining which grape varieties best suit each particular terroir is an on-going endeavour, as is how to best highlight each terroir’s distinctive characteristics.

For example, the mix of varieties within a region is changing all the time, with a steady move towards those varieties understood to best suit each particular district in terms of distinctiveness and desirability of product (e.g. the Coonawarra was originally mostly planted with Shiraz vines – Mark

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Figure 7: Coonawarra wet, heavy black soil.

[Photo credit: SA Soil and Land Program].

Seeliger 2013 pers.comm.). This is a process that has been underway in parts of France since the days of the Roman Empire! In Australia, in relative terms, we have only just begun. Nonetheless, in Australia, many of the more consistent region-variety combinations are now broadly clear (such as riesling in the Clare Valley; Shiraz in the Barossa Valley and McLaren Vale; Cabernet types in the Margaret River and Coonawarra; and pinot noir on the Mornington Peninsula).

TERMINOLOGY The French term ‘terroir’ is used because there is no equivalent English word that describes the concept. The English language has a long history of appropriating words from other languages when there is no suitable English term. A few selected examples from the many thousands that exist include: avatar, billabong, bagel, bamboo, bazaar, bog, bok choy, clan, curry, fritz 6, lemon, vinegar and vodka. Even the international soil science term ‘gilgai’ – a landscape of small depressions, flats and mounds caused by the presence of cracking clay soil – is a loan word from an Australian Aboriginal language.

This ‘loaning’ of foreign words is one of the main factors that has made English such a powerful language in science, technology, business, the arts, and worldwide communications. It is also one of the reasons that English possesses more words than any other language.

It is usual practice in written English to show foreign loan words in italics; however, once usage of a foreign word www.winetitles.com.au

The appellation system in France, although developed around the concept of ‘unique wines from a unique area’, in some famous cases (such as Burgundy) also classifies wines according to a quality hierarchy that is determined by place of origin (Dominé, 2001; Shane Gill 2015 pers. comm.). In Australia we have prudently steered away from preordained quality classifications. Here – for better or worse – we let the market decide. It is the distinctiveness, quality and comparative value of wine from each area that is of importance, not a quality grading of sites or subregions.

I understand that some wine industry members are uncomfortable with subregional designations, as if these might somehow be officially graded or classified, but in Australia this is not the case. Subregionalisation has nothing to do with ranking or rating wine districts, but relates to product distinctiveness, innovation, marketing, and improved knowledge and understanding, which any industry needs to ensure growth and survival.

Having subregions need not alter present practices at all. Everything that is done now in terms of winemaking and labelling will still be able to be done – including the famous Australian blending of wines from different regions.

Having subregions will only add options and interest. So if a wine predominately originates from a particular subregion, then, once legally defined, that subregional name can be designated on the label. This is a ‘win-win’ situation.

Of course, some subregions already exist (e.g. Lenswood within the Adelaide Hills region), but these tend to be discrete, well-defined areas within large wine regions. Defining subregions within wine regions with continuous or almost continuous vines is achieved less easily.

CONCLUSION The link between soil and climate and wine characters – while not yet scientifically defined – is obvious to anyone who has sampled similar wines July 2015 – Issue 618

from different soils from the same locality. For instance, over 90 elements can be absorbed by plants from the soil, yet only 17 are essential for plant growth and development – while the effect of each element on wine characteristics is largely unknown. Also in Australia, the nature of the soil that particular grape vines grow within is often not known about with any great level of understanding.

I am very fond of reading wine labels, and it is my own personal experience that geological and soil descriptions on Australian wine labels are usually erroneous, at least to some degree. This in itself highlights a need to increase knowledge levels about landscapes and soils. It is also my experience that the soils and landscapes of a particular region cannot be properly understood until the formation of those soils and landscapes is understood.

One way of gaining better understanding of particular terroirs is through the characterisation of vineyard soils. Of the main components of terroir: climate factors are generally well known; landscape or topography and their effects are generally relatively obvious; but the soil is hidden.

Excavations are required to reveal the nature of each soil profile (e.g. see Figures 6 and 7). Careful descriptions and chemical analyses to depth are also required to increase understanding, as is the ability to interpret such data.

Wine is history in a bottle. It reflects its terroir along with everything that happened in the year of vintage – in the vineyard as well as in the winery – including every rain, frost, wind and sunshine event. This becomes more meaningful the older the wine (especially when considering vineyard and winery workers and winemakers long since moved-on, retired or deceased!).

Subregion definition is certainly feasible as well as advisable in some if not all Australian wine regions, and I believe that such definition will pay great dividends once the associated benefits are fully realised.

Perhaps rigorously defined subregions could even be a catalyst for the next boost in interest, value and activity in Australia’s wine industry?

Footnotes

Acknowledgements

(6) A term used in South Australia to describe large, plain, sausage meat, usually cold-cut, and introduced

by German settlers.

Many thanks to Dr Shane Gill for providing and checking information regarding the ‘appellation d’origine contrôlée’ (AOC) system of France.

Thanks also to my fellow members of the KT wine group for innumerable enjoyable, challenging and educational discussions and debate about wine.

July 2015 – Issue 618

(1) James Hall, a soil scientist and consultant, was South Australia’s Principal Soil Scientist, Leader of the State Soil and Land Program, and Deputy Chair of the National Committee on Soil and Terrain.

He was also co-leader of the scientific team that developed seamless and comprehensive mapping information about land and soil characteristics for the whole of non-arid South Australia. He has described, characterised and interpreted thousands of soil profiles, as well as having mapped large portions of South Australia. In addition, he edited, designed and was chief author of the landmark book, The Soils of Southern South Australia. ames is now a private consultant in the fields of soil science, landscape science, agriculture, environmental science, land use & management, and defining ‘terroir’. He is also Vice President of Soil Science Australia (SA Branch), the professional body for soil science in Australia. His experience of terroir began many years ago when tasting two quite different Burgundy wines from the barrel, with the only cultural or winemaking difference being the wines came from different but adjacent vineyards. James has also had the great fortune and privilege of being a member of the select KT wine group that, for the last two decades, has been tasting, discussing and learning about exceptional Australian, French and other aged wine (none less than twelve years old and some much older!). A key ‘discovery’ from this process is that as fine wines age, characteristics associated with region and place tend to come to the fore, and those that differentiate variety tend to diminish – this definitely seems the case with Australian Shiraz and Cabernet type wines, which have dominated tastings.

(2) Land types are land areas with specific geological settings, landform patterns and range of soils. The first letter of each soil landscape map unit code defines the land type. Twenty-eight land types have been defined in South Australia (Hall et al. 2009).

(3) Land systems are broad and recognisable landscape areas within which there are recurring patterns of geology, topography, soils and vegetation.

In Southern South Australia over 850 land systems have been defined, and these range in size from just under 20 to over 2000 square kilometres. They have local geographic names abbreviated to three letters.

Primary reporting of landscapes and soils in Southern South Australia is presented per land system area.

(Hall et al. 2009).

(4) Soil landscape map units form divisions within land system areas. They are areas of land formed on a particular geological material or group of materials and defined by recognisable topographic features.

They have a limited and defined range of soils and ‘land or soil attribute’ classes. Similar soil landscapes therefore have similar features, land use and management limitations, and land-use potential.

Soil landscape map units can also include component areas (facets or management units) which are areas of land defined by a certain landform element (e.g. a sand dune) and geology, and a very limited range of soils. (Hall et al. 2009).

(5) Land and soil attributes are land, soil or regolith features of significance to land use and natural resource management.

Each attribute can be assessed in terms of degree or severity using classification criteria. Attributes include susceptibility to waterlogging, soil texture, surface stoniness, soil acidity, water erosion potential, hydraulic conductivity, etc. For a complete list and assessment criteria of mapped state or standard format attributes see Hall et al. (2009) or Maschmedt (2002). For nationalformat attributes see Hall and Maschmedt (2008), McKenzie et al. (2005) or <www.asris.csiro.au>. (Hall et al. 2009).

References

AGWA (2015).

AGWA Budget Statements.

Australian Grape and Wine Authority, Government of Australia, Adelaide. See <www.agriculture.gov. au/sitecollectiondocuments/about/budget/2015-16/ agwa-2015-16-pbs.pdf>. www.winetitles.com.au

Anderson, K. (2015a). How to Return to Growth?

Lessons from Previous Wine Cycles. Australian and New Zealand Grapegrower and Winemaker, May 2015, pp 33–38.

Anderson, K. (2015b).

Growth and Cycles in Australia’s Wine Industry: a Statistical Compendium, 1843 to 2013. University of Adelaide Press, Adelaide.

See <www.adelaide.edu.au/press/titles/austwine>.

Barossa.com (undated). The Barossa Chapters. The Barossa: Barossa Grounds. A report by Barossa. com. See <www.barossa.com/4DAC4080-9B6611E2-B1E50050568A4164>.

Dominé, A. (2001).

Wine.

Könemann Verlagsgesellschaft mbH, Cologne. (Translated from the German).

Fairburn, B., Olliver, J., Preiss, W. and White, P. (2010).

Geology of the McLaren Vale Wine Region. McLaren Vale Grape, Wine and Tourism Association, McLaren Vale, South Australia. [Map].

Hall, J. and Maschmedt, D. (2008). Land and Soil Spatial Data: its Role in Hydrological Modelling, Water Resource Management and Wetlands Mapping. In proceedings of the conference, Water Down Under 2008, 14–17 April 2008, Adelaide, incorporating the 31st Hydrological and Water Resources Symposium and the 4th International Conference on Water Resources and Environment Research, Engineers Australia, Barton, ACT [CD ROM].

Hall, J., Maschmedt, D. and Billing, N. (2009).

The Soils of Southern South Australia. The South Australian Land and Soil Book Series, Volume 1; Geological Survey of South Australia, Bulletin 56, Volume 1. Soil and Land Program, Government of South Australia, Adelaide.

Halliday, J. (2013). Wine. The Weekend Australian Magazine, 5-6 October.

Longbottom, M., Maschmedt, D. and Pichler, M. (2011). Unearthing Viticulture in the Limestone Coast – the Climate, Geology, Soils, Hydrology and Environment of South Australia’s Limestone Coast.

Limestone Coast Grape and Wine Industry Council, Coonawarra, South Australia.

Maschmedt, D.J. (2002). Assessing Agricultural Land. Agricultural Land Classification Standards used in South Australia’s Land Resource Mapping Program. Soil and Land Program, Government of South Australia, Adelaide [CD ROM].

McKenzie, N., Jacquier, D., Maschmedt, D., Griffen, E. and Brough, D. (2005).

ASRIS (Australian Soil Resource Information System) – Technical Specifications. Version 1.5. Prepared on behalf of the National Committee on Soil & Terrain, Government of Australia, Canberra.

Olliver, G. and Hook, J. (c 2010). Viticultural Vineyard Areas-Terroirs of McLaren Vale Wine Region.

A report prepared for the McLaren Vale Grape, Wine and Tourism Association, McLaren Vale, South Australia.

Robinson, S. and Sandercock, N. (2014). An Analysis of Climate, Soil and Topographic Information to Aid the Understanding of Barossa Terroir. A Barossa Grounds project report prepared by PIRSA Spatial Information Services for the Barossa Grape and Wine Association. Primary Industries and Regions South Australia, Adelaide.

Soil and Land Program (2007). Regional Land Resource Information for Southern South Australia.

Soil and Land Program, Government of South Australia, Adelaide [DVD ROM].

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Ageing wine in an IBC WINE IS usually aged in barrels or other storage vessels where low volumes of atmospheric oxygen act on the phenolic component of the wine, softening the tannins. Schütz Australia has developed a new type of Intermediate Bulk Container (IBC) that has a copolymer (EVOH) membrane that is impermeable to oxygen gas. This container is useful for the long term safe storage of wine. Conventional high density polyethylene IBCs are somewhat permeable to Oxygen.

A trial of the efficacy of silicone tubular diffusion membranes as oxygen diffusers into wine was conducted by the Australian Wine Research Institute for Schütz Australia in 2013 and 2014 (unpublished). In this trial, diffusion membranes were fitted to Schütz EVOH IBCs. Oak barrels and similar IBCs without diffusion membranes were used as experimental controls.

It was noted in the AWRI trial, with reference to Free Sulphur Dioxide depletion rate, that oxygen was entering the wine in the IBCs without diffusion tubes at a rate less than, but comparable to that of barrels. It was thought that dissolution of oxygen into the wine during transfer and air in the headspace were involved.

To test this idea an experiment was devised to see if wine could be aged in a 1000L EVOH IBC in a commercial winery setting. The wine was to be racked periodically and the wine maturity was to be monitored organoleptically by two experienced winemakers.

Phonse O’Bryan, the winemaker involved in the IBC trial said he “teamed up with Schütz Australia as their winemaking consultant after meeting with them at WineTech two years ago.”

It’s pretty hard for a smaller producer to make a quid, so they have got to look at ways to cut costs and maintain quality. I’m sure there will be strong take-up as more people get to know about it and the benefits are presented to them.

O’Bryan works for Pengally Lane, located in Central Victoria in the south of the Bendigo Wine Region.

“I oversaw a trail at the AWRI that was using silicone membranes to introduce oxygen into wine, the results weren’t favourable, but from that trial we discovered that the wine stored in the IBC which was the control for the experiments, was ageing. We could tell from the phenolics.

“While the ageing process was slower than what you see with an oak barrel, it was still around five eights the rate of the barrel equivalent. However, by increasing the number of times you rack the wine you can increase the amount of oxygen entering the wine and speed up the ageing process.

THE PROCEDURE 1040L of 2014 Shiraz from Maldon (Bendigo Wine Region) was allocated for the trial. The wine had completed Malolactic Fermentation and Free Sulphur Dioxide level was adjusted to just over 40ppm. The wine was placed in the IBC in June of 2014 with small staves of French and American oak at the rate of about 30% new Barrique equivalent. The balance of the wine was pumped into a mixture of new and older French and American oak hogsheads. No racking was done until November until the wine had warmed after winter. The wine in the IBC was racked four times at seven to eight week intervals. Racking involved pumping the wine to another vessel, rinsing out the lees and pumping the wine back. Free Sulphur Dioxide was monitored after each racking.

After each of the first two rackings the experimental wine displayed reductive characters. With subsequent racking, the wine opened up and compared favourably in quality with the wine in barrels. The wine in the barrels was more fruit forward in character and the experimental wine a little more savoury, on balance. The experimental wine quality was suitable for the premium wine market.

BENEFITS OF THE IBC

For further information, please contact Kauri AUS Tel: 1800 127 611 AUS Fax: 1800 127 609 Email: winery@kauri.co.nz

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62 Grapegrower & Winemaker

“They are easy to wash, there are no hygiene issues. They cost around $350 and they have an indefinite life expectancy,” said O’Bryan. “So the costs are in the order of one-to-six and one-to-nine compared to barrels, depending on the winery oak regime. You can stack them over two high when they are full and when they are not in use you can stack them at least four high. The design of the IBC was basically for transport in shipping containers, so they are really easy for a forklift to move and load, and they have the same footprint as a pallet. So they are very convenient for transferring wine, especially for small winemakers.”

When they are full, they can be loaded onto a truck or trailer and transferred reliably to the bottling facility without the worries of popped lids or spills that exist with variable capacity tanks.

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July 2015 – Issue 618

Phonse O’Bryan, from Pengally Lane in Central Victoria, has been trialling IBCs for wine ageing.

Compared to a standard IBC, “the rate of transition of oxygen is predictable”.

A new barrel transmits up to 27m per litre per year of oxygen and a one-year-old barrique typically transmits 20mg per litre per year. A wine transfer transmits 3mg/litre; and in this trial a racking involved a double transfer. Therefore, four rackings involve nominally 24mg/litre.

As the six-layer Schutz IBC transmits 1mg per litre per year, it is suitable for long-term storage of wine.

“In the wine industry the take-up hasn’t happened yet, but these IBCs have only just hit the market. The food industry is already using them for dairy products, honey, and anything that requires control over the amount of oxygen in contact with the product.”

The format of the six-layer IBC is no different to a standard IBC, there is a 150mm or 250 mm opening with a lid on the top and a standard valve in the bottom. But Schütz Australia is the only manufacturer of the six layer product in the Southern hemisphere.

“They are trailblazing,” O’Bryan said. “Schütz has always worked with the chemical industry, but they are now growing into the food industry and this product will be ideal for smaller wineries.”

“I know one example of a producer who was looking at cutting the costs who has used a combination of barrels and IBCs to halve his barrel investment.”

“It’s pretty hard for a smaller producer to make a quid, so they have got to look at ways to cut costs and maintain quality.

I’m sure there will be strong take-up as more people get to know about it and the benefits are presented to them.”

The results of the economic analysis show large cost savings July 2015 – Issue 618

for the IBCs compared to traditional oak barrels. The total cost per litre equated to $2.39/litre for oak barrels, and $0.44/litre for the IBCs. The largest costs in the process for barrel maturation, in order, were the barrels themselves, labour, wine loss (topping) and sulfur analysis; while the largest costs for the IBCs were the vessel setup, sulfur analysis, wine loss, and labour respectively.

“The IBCs see a large portion of the cost benefit through their higher volume compared to barrels. The IBCs hold approximately four barrels worth of wine, reducing the number of operations per kilolitre to a quarter of those required for the equivalent number of barrels. IBCs also required fewer cleaning operations, reducing the work required and provide for a safe working environment. The upfront cost of a barrel is far higher than the IBCs, even considering the cost of replacing staves every year.”

CONCLUSION It is possible to safely age this volume of wine in this type of container by periodic racking to introduce oxygen into the wine. It is possible to achieve a high quality product as well.

It is possible that EVOH IBCs might be able to be used in conjunction with barrels in a winery to reduce the significant cashflow implications of new barrels.

As previously identified by the AWRI, these Schütz EVOH IBC containers offer far better value when compared with other wine storage vessels and the vessel’s hygiene is easily managed.

There is possibly a future for the Schütz EVOH IBC in small wineries for the storage and ageing of dry table wines.

There is scope for a follow up study that identifies the change in phenolic composition at a molecular level.

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winemaking

The last chance to get your wine right: Pre-bottling analysis The wine you have made can be adjusted, fined, sulfured and played with for as long as you want. That is, Analytical until you lock it away in a bottle. So Services it’s important that the composition of your wine is exactly how you want it just prior to the bottling process. To be sure you have it right, a number of tests should be performed prior to bottling; this is known as pre-bottling analysis. There are a vast number of tests that could be performed, but there are, of course, time, effort and cost constraints to consider. In this article Greg Howell, from Vintessential Laboratories, discusses what is regarded as the optimum testing for prebottling analysis.

DURING a wine’s lifespan, a number of parameters change.

Common changes from juice to finished wine include removal of the sugars (glucose and fructose) by yeast fermentation, removal of malic acid in reds by bacterial fermentation (malolactic fermentation - MLF), production of ethanol from sugars, change in pH, production of lactic acid by MLF, growth of spoilage organisms such as Brettanomyces bruxellensis (commonly referred to as Brett) and the addition of sulphur dioxide as an antioxidant and antibacterial agent.

A number of these major parameters are tested throughout the early life of the wine, at least up to the point where it is locked away in a container, such as a bottle, plastic bag or metal can. These parameters usually have a desired range that is considered best for the style of wine made. Often, particularly in large wine companies, a defined specification range will exist. So, it is paramount that the actual quantities are known just prior to bottling to be sure that the wine meets the desired specifications. Even in smaller wineries where a more artisanal approach is generally used, it is still important that some or most of these parameters are known.

PRE-BOTTLING ANALYSIS

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64 Grapegrower & Winemaker

NZ Tel: 0800 KAURIWINE NZ Fax: 04 910 7415 Website: www.kauriwine.com

There is a recommended list of tests that we use in our 3 labs to confirm a wine is fit for the bottling line. For white wines they are: • Acetic Acid (volatile acidity); • Alcohol; • Free & Total Sulfur Dioxide; • Glucose & Fructose; • Microbial Sterility; • pH; • Potassium Bitartrate (cold) Stability; and • Protein (heat) Stability.

For red wines, as well as all of the above, we also include 4-Ethyl Phenol & 4-Ethyl Guaiacol (4EP/4EG) as a marker for infection by Brett and the resulting off-flavour development.

Of course many other tests can be done, however we have

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July 2015 – Issue 618

Figure 1: A WLC plate showing plenty of Brett colonies

found over the past 20 years that this is a good compromise, and if a winemaker wants more tests, they can be performed as well. Many of these tests can be done at the winery, although often the smaller wineries will have only some of these testing capabilities and not all. This is where the consulting wine lab can assist.

Generally the very large wineries will have no problem doing all these tests (except 4EP/4EG), and may include others as well. Of course this is the list of tests that we have devised and don’t expect that it is universally applied. Wineries and other wine labs may well have slight variations on this bundle that they use.

WHY THESE TESTS ARE RECOMMENDED Acetic acid (or volatile acidity): The level of volatile acidity in wine is set by law and varies from country to country. It is also a measure of spoilage by the aerobic acetic acid bacteria (AAB).

Although all wines have some acetic acid, there is a limit to what is considered appropriate and this varies with wine style. Barrel aging in particular tends to increase the levels and if care is not taken then high levels can develop at this stage.

Alcohol: Primarily due to taxation and labelling considerations, this parameter needs to be accurately known at the bottling and labelling stage of wine production.

Free and total sulfur dioxide: As the major preservative used in wine, this is a critical parameter to check. The free SO2 level can decrease rapidly and is July 2015 – Issue 618

usually adjusted just prior to bottling so is normally measured then.

Glucose and fructose: These major sugars can have a large impact on flavour and are the main food source for microbes but their concentration can easily change during the wine lifecycle – knowing the accurate level at bottling is therefore considered important.

Microbial stability: A critical measurement, this is the one group of tests that we do more than any others for individualised pre-bottling requests. It’s pretty obvious no-one wants any bugs in their wine that can cause spoilage after bottling. Typically, several plates with different media are cultured with the wine to check for yeasts, bacteria and moulds. With the recent advent of PCR for Brett (1) there is now a much faster, although slightly more expensive option, to test for viable Brett without the wait of up to 10 days for this yeast to grow on the plate. pH: This is a crucial stability parameter for a wine. pH has a large impact on the efficacy of sulfur dioxide. It also greatly affects the ability of spoilage organisms to grow - the higher it is the easier it is for most bugs to reproduce. It can also be difficult to get it very accurate unless great care is taken.

Potassium Bitartrate (cold) Stability: The presence of tartrate crystals in a bottle, particularly for white wines, can be an off-putting (but harmless) experience for consumers. It’s important to be sure that a wine won’t develop these crystals in the bottle and so this test is www.winetitles.com.au

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winemaking another important parameter to check just prior to bottling (2).

Protein (heat) Stability: Like cold stability, protein stability is primarily about consumer acceptability. Not many people like drinking a cloudy wine. And as this property of wine changes during its early life, it is important to check this just prior to bottling.

CONCLUSION There are a number of tests that can and should be performed just prior to bottling wine. It is up to the winemaker as to what they consider the most important tests to be done, however we have found that what we recommend is widely accepted.

Some of these tests can be done in the small winery, most in the largest wineries, but some are best left for the specialist consulting laboratories. Whatever tests you decide to get done, remember, it’s your last chance to check and adjust your wine before you lock it away in a container that a customer will buy and then at some point consume.

References

1. Howell, G; Grapegrower and Winemaker, 617, 2015, 84-85, New test in the battle against Brettanomyces 2. Howell, G; Grapegrower and Winemaker, 529, 2008, 80-82, Wine diamonds are not a winemaker’s best friend – prevention of tartrate crystals in wine

The auothor Greg Howell is the founder and managing director of Vintessential Laboratories. He can be contacted by email on greg@vintessential.com.au. More articles on related topics are available on the Vintessential website: www.vintessential.com. au/resources/articles

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July 2015 – Issue 618

Product Update

pH readings via Bluetooth® HANNA INSTRUMENTS has released the world’s first professional pH probe with Bluetooth® Smart (Bluetooth® 4.0) technology with its HALOTM. With wireless capability, HALO is set to change the way pH is measured. Not only is it a high-quality pH probe but it has a built-in temperature sensor and can be used virtually anywhere: in the field, laboratory or classroom.

Using Bluetooth® Smart technology, the HALO transmits measurement data directly to an iPad (3rd generation or newer) running the Hanna Lab App. This combination frees the HALO from cumbersome wires and the need for expensive meters, taking advantage of the widespread usage and versatility of the Apple iPad®.

The Hanna Lab App is a free application that turns the iPad into a full-featured pH meter when used with the Hanna HALO pH electrode. Functions include calibration, measurement, continuous data logging, graphing and data sharing.

Measurement and logging of pH and temperature at one second intervals start as soon as the probe is connected.

Measurements can be displayed with tabulated data or as a graph. The graph can be panned and zoomed with the iPad’s pinch-to-zoom technology for enhanced viewing.

“Part of our philosophy involves making science accessible to the masses.” said Michelle Salisbury, from Hanna Instruments. “The HALO does exactly that. It has the potential to be a real game changer! It makes it easier and more affordable than ever to do pH measurements. Home users, schools, laboratories… virtually anyone can perform accurate pH measurements with an iPad, the Hanna Lab App and HALO.” Hanna’s new HALO was launched in Australia on July 1 and the Hanna Lab Application is available for free through the iTunes store. People can familiarise themselves with the application by selecting the DEMO probe in the

Bluetooth menu.

Hanna Instruments, Inc. is the world’s largest privately held manufacturer of electro analytical instrumentation. Since 1978 Hanna has produced practical, cost effective devices for lab, environmental, food and industry applications.

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The new

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business & technology The key to exporting successfully to China Charmaine Wong is a journalist specialising in online, radio and broadcast content. With a passion for Australian and international news, she shares stories that show the bigger picture. Wong is the communications coordinator for ThinkChina, an Australian agency specialising in digital marketing and analysis. The team works across e-commerce, data research and analysis to help customers access the Chinese market, build their brand and develop deeper relationships with mainland consumers. Wong has been published in the Sydney Morning Herald, Yahoo!7 Finance, Women’s Agenda, Sinoway and 2ser radio and in this article she looks at working out the Chinese wine market.

TAKING GRAPES from Western Australia’s Frankland River region, Ferngrove River Wines has exported wine from one of the most secluded wine estates to China’s booming wine market.

It is one of many Australian wineries exporting to China looking to capitalise on the China’s growing appetite for wine.

But unlike Ferngrove River Wines, many winemakers won’t succeed. They’ll fall short of their potential when they attempt to enter the world’s largest wine market – not because of their wine, but because they have failed to adapt to China’s way of business – its language, digital landscape, bureaucratic red tape and cultural nuances.

Ferngrove River Wines has enjoyed the help of Chinese stakeholders and distributors in its Chinese business endeavour.

If the winery had been working alone, it wouldn’t have been able to ride solely on the prestige of being “Australian-made” said Anthony Wilkes, Ferngrove River Wine’s managing director.

“We don’t change our wine styles, but how we do our business, activities and entertaining is very different to how we do business in America or Europe.”

You can’t expect Chinese drinkers to come and find you. You need to spend time in the market, see who’s drinking it, where they’re drinking it and go out and have an appreciation of the market.

CHOOSE YOUR WINE-DRINKER WISELY Some businesses make the mistake of treating China homogenously when they first enter the Chinese market.

As China is diverse geographically and demographically,

LOOKING TO THE ONLINE MARKETPLACE For many wineries, establishing an online presence will be the first step to their China strategy. But many underestimate the power of China’s great firewall, said Benjamin Sun, director of marketing firm Think China.

“99 per cent of the Australian websites currently have loading issues in Mainland China.

China blocks Google APIs, the great firewall causes a range of problems for websites hosted overseas, and with an 86 per cent mobile penetration in China, loading speeds and responsiveness of your website become crucial for success.”

He recommends hopping on the trend of selling along one of China’s reputable e-marketplaces to communicate effectively with Chinese wine drinkers. Joining one of the country’s reputable e-marketplaces will allow your business to be listed in Mandarin, gain trust by aligning itself with a major Chinese shopping site, and enjoy fast loading speeds due to the platform being hosted in China.

SOCIAL MEDIA Australian winemakers have embraced social media such as Facebook and Twitter but most haven’t adapted to China’s social media landscape. The great firewall blocks many western social media platforms so Australian winemakers need to embrace local platforms such as WeChat, QQ and Weibo if they’re to compete with the popularity of French and South American imported wines in China.

“When selling wine in China it is incredibly important to build your brand awareness and its heritage online. Through social media, people can directly order through the app WeChat, learn about your brand history, product information, and can even test if your bottle is genuine or not by scanning your barcode,” said Sun. July 2015 – Issue 618

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business & technology

If you want to enter the China market, start from a city or a few cities because in China, each province has its own local legislation. Even a second-tier city like Qingdao already has a population of almost 9 million.

Sun warned wineries against “marketing to China as one”.

“If you want to enter the China market, start from a city or a few cities because in China, each province has its own local legislation. Even a second-tier city like Qingdao already has a population of almost 9 million.”

Wine is commonly seen as a status symbol among China’s wealthy and educated urban professionals.

China’s wine preferences shifted following political developments as China’s 2013 anti-corruption movement saw demand for high-range wines fall and the popularity of midrange wines rise.

Australian wineries need to take this into account when they consider their product selection and the way in which they present their wines to Chinese drinkers.

GET TO KNOW THE LOCAL CULTURE If Australian wineries want to export successfully to China, they need to adapt to China’s consumer culture. Brands should

Voyager Estate’s Steve James said wine education is becoming more widespread in China.

market to the most important values in Chinese consumer culture – authenticity, quality and the products’ traits.

This was a lesson in Chinese marketing Galafrey wines had to learn through trial and error.

Although Australians ‘love the story behind the label’ said Galafrey Wines CEO and owner Kim Tyrer, this approach failed to gain interest from Chinese wine drinkers.

“We’re a family business and we often promote ourselves as a family business. But in China they’re not interested in that.

They’re interested in the product itself, the region and being clean and green,” said Tyrer.

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Although the preferences of Chinese wine drinkers differ from that of Australia, Australian wineries need to understand that China’s tastes are developing.

After selling palettes to China for two years, Snake and Herring’s wine navigator Redmond Sweeney was surprised to receive Chinese interest in the brand’s Chardonnay and Riesling.

“When I did go to Hong Kong, Guangzhou and Shenzhen, every function that I went to they were guzzling red wine. They drink so much tea, they’re used to tannin and structure so the red wine was obviously for their tastes.”

Sparkling wine and champagne only made up 1.5 per cent of China’s total wine market in 2014, according to Marketline’s 2014 Marketing Industry Profile. In comparison, sparkling wine and champagne were 29 per cent of Australia’s total wine market during the same time period.

Wine education is becoming more widespread in China with the popularity of tastings and wine appreciation events widening the appeal of Australian wines, said Steve James, manager of winemaking and viticulture at Voyager Estate.

“There’s certainly a real interest in wine, people particularly of the younger generation as well.”

“I guess it comes down to the computer age. It’s so easy to access information nowadays. You can have a knowledge about a wine without even visiting the region.”

The Chinese wine is almost three and a half times that of Australia, offering great potential to Australia’s wineries.

With hopes to increase Ferngrove River Wines’ exports to China, Wilkes said knowledge of the Chinese wine drinkers has been key to the label’s success so far.

“You can’t expect Chinese drinkers to come and find you.

You need to spend time in the market, see who’s drinking it, where they’re drinking it and go out and have an appreciation of the market.”

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July 2015 – Issue 618

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THE LEADING ONLINE WINE INDUSTRY JOB SITE Post your classified listings on the leading website for the wine industry T: +618 8369 9500 F: + 618 8369 9501 E: classifieds@winetitles.com.au W: www.winetitles.com.au

business & technology

Genetic testing now available for French oak Diana Macle, a freelance journalist specialising in the wine industry and based in France, reports the French technological institute FCBA has launched two tests developed by researchers at INRA that are capable of identifying the species and provenance of French oak. This article was originally published in Wine Business Monthly in the US and is used here with permission.

THE FRENCH NATIONAL INSTITUTE for Agricultural Research (INRA) Bordeaux Aquitaine has established molecular tools to genetically identify French oak. This technology can be used to check the wood’s species of origin and its geographic provenance, and was developed into two tests offered by forestry specialist French Institute of Technology for Forest Based and Furniture Sectors (FCBA), near Paris.

To find the most effective genetic markers for identifying oak species and for assessing their geographic origin, a large number of DNA sequences were analysed by INRA from a wide range of samples characteristic of the genetic diversity of oak species. Once the most effective markers were identified, researchers then looked to develop genotyping technology for genetic identification with mass spectrometry.

“The timber business, most especially the cooperage industry, felt that our many years of work could be used for both traceability and identification purposes. We were therefore contacted in view of adapting this methodology to the industrial market,” explained INRA research scientist Erwan Guichoux.

As a result, INRA developed two separate genetic marker kits that detect geographic origin and oak species, designed to be used independently or in combination. It is believed that they will meet the needs both of producers who want to enhance the value of their oak wood and users who want to ensure the supplies they procure are accredited.

In the case of both tests, FCBA analyses a batch of wood samples that are supplied by the customer. When it comes to the geographic origin test (average cost 2,250 euros), it is possible to identify whether or not a piece of oak originated from France or from another European country and even from which region it was sourced.

“This test involves the analysis of 30 samples of wood logs or staves, freshly cut or aged for a maximum period of five years,” said FCBA spokesperson, Dr Luc Harvengt.

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The oak species test (average cost 1,500 euros) checks whether or not the leaves, freshly cut logs or staves are pedunculate (Quercus robur or French) oak, sessile (Quercus petraea, Cornish or Durmast) oak or a hybrid. Only one sample is required to reach a conclusion, and the results from both tests are generally obtained in less than a month, according to Harvengt.

Following the launch of these tests

by FCBA at the end of 2014, a handful of orders have been placed by stave producers.

“In light of the cost, these tests will be limited to top-of-the-range oak or spot checks of wood batches,” said Guichoux.

This new service comes at a time when questions have been raised about the genuine origin of oak used to make French casks.

The continual increases in the price of high-quality wood have had a significant, negative impact on suppliers, given that raw materials represent approximately 50 percent of the cost of a traditional barrel (500 to 700 euros).

Five years ago, a study carried out by the French government agency overseeing business fraud found that around 50 percent of the oak used for cooperage purposes was non-conforming and was revealed following an examination of the accounts of local stave producers and coopers. For the first time, several firms were even prosecuted for passing off wood from Eastern Europe as French oak.

In response to this bad press, the Federation of French Coopers drew up a charter to define standards of origin for barrels sold as French. According to its guidelines, a barrel marketed as French oak must have wood originating completely from France and at least 70 percent from four major regions (Centre of France, Limousin, East of France and North of France). The new DNA tests can play an essential role in confirming the authenticity of the wood proposed under these denominations.

American oak is currently the subject of an important INRA research program in view of transposing this tool. www.winetitles.com.au

July 2015 – Issue 618

sales & marketing WINE is coming This is a tale of five cities. This is Game of Rhônes… Emilie Reynolds reports.

AS THE FIFTH SEASON of Game of Thrones drew to an end last month, fans across the globe collectively cried themselves dry over the brutal murder of everyone’s favourite brooding crow, Jon Snow.

It was an emotionally draining end to the season to say the least, but luckily one creative team have given fans across Australia the chance to revel in the happier days of Westeros by indulging in an epic wine battle.

Held in Melbourne, Adelaide, Sydney, Brisbane and Auckland, Game of Rhônes is a combative wine tasting event aimed at taking the wank out of wine and replacing it with fun, laughs and in some cases- 60 kilograms of steel armour.

Created by marketing guru, sommelier and Bottle Shop Concepts director Dan Sims, the event uses creative marketing strategies to change what Sims referred to as the “dull and intimidating” world of wine events. Taking a bunch of good spirited wine producers and dressing them up in leather, fur and chains, Game of Rhônes celebrates classic varieties from the Rhône Valley with more than 100 wines.

From humble beginnings in 2012, Sims, an avid Game of Thrones fanatic, decided to throw a medieval themed wine tasting and put a call out for producers to get involved.

“It started off as a bit of a joke,” Sims said. “I spoke with Corrina Wright from Oliver’s Taranga and told her I wanted to

do an event called Game of Rhônes and straight away she said, ‘I’m in’.”

The event kicked off in Melbourne with a bang, piquing the interest of consumers and producers alike. Returning in 2014, Bottle Shop Concepts upped the marketing as well as the venues, adding Adelaide and Brisbane to party.

“The first year in Melbourne went nuts,” Sims explained. “So we thought why not take it to three cities in 2014.”

This year, Game of Rhônes expanded to include Sydney and Auckland, a move which proved popular among consumers with more than 500 people booking in Sydney alone.

Embracing the TV show’s love for epic battles, Game of Rhônes has a distinctively interactive feel, allowing consumers to vote for their favourite producers on iPads and encouraging social media involvement for the chance to win bottles of wine.

Sims said he created Game of Rhônes to steer away from traditional wine tasting events which he saw as boring and pretentious.

“We don’t market Game of Rhônes like it’s a wine tasting,” Sims explained. “We market it like it’s a festival and it’s all about having fun, escaping everyday life and dressing up as your favourite character.

“This is the same for all of our events. We don’t say ‘come here and taste 100 wines of Australia’s biggest Shiraz and Grenache

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sales & marketing producers who specialise in cool climate, warm viticulture or sustainable practice’. We just say ‘come to Game of Rhônes’ and immediately the public are keen.”

Sims said the most important factor at his events was changing the conversation and presenting the consumer with a personable character, as oppose to technical characteristics.

“I’ve spent a lot of time as a sommelier and I’ve never sold a bottle of wine based on malolactic fermentation, oak regimes or Baume levels,” Sims said. “I’ve sold it style and stories.”

Sims said producers only have around 30 seconds to capture the attention of a consumer and sell their product and the best way to do that is through storytelling.

“Sometimes a consumer will ask a general question about the wine, and before you know it, the producer is saying ‘we picked at 13.5 Baume and primary fermentation was stainless steel’,” Sims said. “It’s useless. The default setting with wine should be fun, not facts.”

Putting the emphasis on engaging consumers leaves important brand recognition, according to Scott Heidrich, Rusty Mutt winemaker.

“It doesn’t necessarily translate into sales on the day,” Heidrich said. “But we’ve had so many new people sign up to our mailing list which is great for the brand.”

Sims said his aim with Bottle Shop Concepts was to give consumers an opportunity to figure out what they like to drink, learn a thing or two and most importantly enjoy the ride.

“There’s a time and place for education and a time and a place for people to find their favourite wine,” Sims said. “It’s not about learning everything about the Rhône Valley because that’s impossible. It’s about finding out what they like so next time they’re in a restaurant they know what to look for.”

74 Grapegrower & Winemaker

Sims said placing consumers in social setting that encourages questions has proven to open up the world of wine to people who often find it intimidating and confusing.

“It’s like music. Everyone has a different taste in music but is one better than the other? No. It’s the same with wine, people just have to figure out what they like.”

Richard Freebairn, Paxton winemaker, said Sims had a chat to all of the producers ahead of the first event, encouraging them to embrace the social aspect of wine tasting and steer clear of any technical descriptions of the wine.

“It’s an important event because it reminds us that what we are doing should be about having fun and being social,” Freebairn said.

In addition to the iron clad Game of Rhônes, Bottle Shop Concept also host Pinot Palooza, a Pinot Noir focused event that mirrors the volume and energy of the famed North American music festival Lollapalooza.

“Pinot Palooza has the same vibe, but we really crank up the music,” Sims said.

With producers invited to submit their own playlists for the event, Sims said the event has a party-like atmosphere which reflected a side of the industry which wasn’t often portrayed.

It’s first in best dressed for producers keen to get involved in Bottle Shop Concepts’ events, although Sims said they always invite previous exhibitors to sign up first before opening up registrations to the industry.

“Producers have to have the right attitude,” Sims said. “I tell everyone at the start of the event that if they mention trellis systems, Baume levels or any of that bullshit then I’ll yellow card them.”

www.winetitles.com.au

July 2015 – Issue 618

300 wineries across three warehouses Q&A with Kent Brown from WineWorks WINEWORKS, a premium logistics and warehouse provider for South Australian wine companies, has more than a decade of experience in the industry. With steady growth since 2012, the company has been working on expanding with new facilities, vehicles and a dedicated customer service manager to look after the 300 wineries in their care. Kent Brown, WineWorks director, spoke to the Grapegrower & Winemaker about the future of the business and what makes it so successful.

Q: When did you join WineWorks and what experience did you bring to the role?

Kent Brown: I joined in 2010 and have 14 years of warehousing and distribution experience.

Q: How do your clients benefit from your strengths and experience?

KB: A clear understanding of supply chain management as well as six years’ experience in the wine industry and an understanding of the requirements of our clients.

Q: Are there big differences between the wine industry and other industries you’ve worked in?

KB: Whether its chickens, air conditioners or wine, products needs to get where it needs to be, when it needs to be and in the same state that it was intended. More so with wine because if it is not on the shelf and not in the best condition then no one will buy it.

Q: Tell us about what Wine Works offers each winery?

KB: What WineWorks offers is understanding and unmatched customer service. Anyone can get product from A to B. It’s about understanding our clients’ needs and reacting when a situation arises to ensure that deadlines are met so ultimately our clients can promise their client on delivery and meet that promise.

From single carton deliveries to multiple containers we have done it, and done it well.

Q: Are there busy times of the year in the warehouse?

KB: There used to be quiet periods but we have noticed over the past few years there is a year-round demand that continues to grow. There is always a run on bottling coming into vintage but this depends on each year as vintages have stretched out over two-and-a-half months or been squeezed into five or six weeks.

Q: Can you tell us about your warehouse facilities?

KB: Currently we have three warehouses located at Lonsdale with a fourth to be finished by December 15. This will take our total capacity to just under 10,000 pallets and with external storage just over 11,000. Our advantage in servicing the wine industry is that we are 10 minutes from the major bottling lines at McLaren Vale and well placed to service the Adelaide Hills, McLaren Vale as well as any wineries that bottle south.

Q: What is the smallest warehousing request you handle?

KB: We have clients with half a pallet of wine and some will hold up to 600 pallets at any one time. It all depends on how wineries schedule their bottlings against sales. We are starting to see more and more wineries ‘bottle to order’ and still have July 2015 – Issue 618

Kent Brown, WineWorks director.

some that will bottle and then not release stock for six-to-nine months.

Q: How has the demand for extra services changed or grown since you’ve been there?

KB: WineWorks offers a comprehensive rework facility which can offer anything from carton stickering to wax caps to de-labelling and re-labelling and anything in between. Our core values in this area is about offering a quality end product that is the best looking bottle it can be. It’s not about being the cheapest (or the most expensive) but offering a quality service that delivers the best result.

Q: What do wineries value most about Wine Works?

KB: WineWorks is really about offering the best customer service possible. This means taking the stress and time out of handling logistics and enables the wineries (and winemakers) to do what they do best which is make great wine. Whether it is the capacity to place an order from the tractor via our online client facility or knowing that if something is possible we will do it. We aim to make our clients’ lives easier and work with them to keep their customers happy and coming back for more.

Q: Can you tell us about the other senior members of the team and what makes them good at what they do?

KB: Simon Beard, our logistics manager, has 10 years’ experience in warehousing and logistics and understands the wine industry and what our clients need. Paul Bickley, warehouse manager, has over 25 years’ experience in warehousing. The key is both Paul and Simon, along with the rest of our team, understand what our role is and make it their priority to ensure every client gets the result they need to continue to do what they do.

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sales & marketing Product/Service Update

Proud wine industry supplier

BAROSSA ENTERPRISES not only produces great packaging products but it also supports around 90 people with a disability in real jobs that develop skills and confidence. The business has grown hand-in-hand with the wine industry across 40 years and as manufacturing is declining in Australia, it continues to receive great support from the Australian Wine Industry to create job growth.

Being regionally based, Barossa Enterprises support the communities whose businesses support us; it’s a winwin that gives back training, jobs and productivity in regional areas. Barossa Enterprises clients are predominately wineries who value the quality, handcrafted timber wine packaging that is

manufactured for both the export and domestic markets.

Barossa Enterprises is working hard to create more opportunities to grow and is looking to deliver direct services into other wine producing regions.

Karina Piro, Barossa Enterprises marketing and communications manager, said “it’s all about helping everyone achieve something that we often take for granted – work, friendships and security”.

Barossa Enterprises is firmly behind the Australian Wine Industry and promoting a sought after product for export. Showcasing the quality of Australian wine on the world stage in sustainable, collectable and recognisable

packaging is also about effectively branding the regions.

“We supply product to some of the bests branded wines and the formula continues to work into new markets; authenticity, quality and prestige,” Piro said.

“We thank the industry for their ongoing support and encourage wineries to partner with us through our next exciting growth stage. It’s a great story we can all share.”

For more information, contact Barossa Enterprises: Ph: (08) 8562 4855 E: reception@barossaent.com.au www.barossaenterprises.com.au

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July 2015 – Issue 618

roundtable Roundtable: Design as strategy WHETHER THE WINEMAKER or general manager knows it or not, every winery needs a strong and unique brand strategy before it can truly reach its sales potential.

But not every winery has the luxury of a creative marketing team, let alone has a graphic designer at its disposal.

So access to good creative and marketing support is essential for many wineries, particularly small-to-medium sized wineries that are light on resources and focussed on making and selling their wines.

In today’s competitive environment a winery needs more than just great labels and the design work across the website, newsletter, social media streams and trade promotion material all becomes a really important element of brand strategy.

Even the humble business card needs to be designed in a way that reflects the brand, after all that little piece of card still tells part of the winery story.

Our ‘design as strategy’ feature tackels the challenges wineries face when they examine their own brand and whether they are communicating their key messages clearly.

We’ve gathered the thoughts of designers and marketing advisors in this Q&A, and they have challenged wineries to examine whether they are communicating key messages clearly.

Our panel of experts includes:

Question: There are lots of wineries that have the very, very similar brand statements. How does a winery make sure it knows what sets it apart?

David Talbot Price: Firstly a winery must identify and understand its own value proposition/s (VP).

Once this has been established then it is easier to determine the right brand statement and therefore easier for them to communicate to the market.

Without the VP’s then it is a gunshot approach which is very ineffective.

Richard Owens: The single competitive advantage that lets a winery stand apart from its competitors is a customer. A single buyer from Winery A can be an asset that Winery B does not have. Yes buyers buy from multiple wineries, and always will… but their loyalty to a smaller number of brands is the greatest differentiator, hence asset, a winery has.

After making a superb product, maintaining and facilitating that customer loyalty must be a winery’s priority. That probably doesn’t answer things from a ‘design’ perspective so on that front a single word… confidence.

Damian Hamilton: They should re-evaluate their values, positioning and unique selling points (USPs).

It is challenging to analyse and deconstruct yourself or your business, so we recommend this task is left to experts like Cornershop; brand strategists and visual communicators.

Graphic Language DESIGN

David Talbot Price Rush Design & Advertising managing director/owner www.rushpm.com.au

Timeless, bold and sophisticated A distinctive and unique design, delicately crafted to suit the sensuously shaped bottle.

Carefully considered embossing and foil provide detail and dimension, while subtle finishes elevate the brand, delivering on the brief. Pure elegance and luxury.

Call us or visit our studio, we’d love to work with you! Tel +61 8 8232 3577.

Richard Owens WithWine director www.withwine.com

Damian Hamilton Cornershop Design brand keeper and designer www.cornershopdesign.com.au

Graphic Language DESIGN Nina Chalmers Graphic Language Design director and designer www.gldesign.com.au July 2015 – Issue 618

communicate. collaborate. create. www.gldesign.com.au

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roundtable I believe that good design is the result of effective communication and the trust that evolves from the designer-client conversation.

Nina Chalmers: An effective branding statement communicates the essence of the winery story, and should match the quality of the wine being produced.

This includes the story of who the people are behind the brand and their areas of expertise, the service they provide and who they want their wine to appeal to.

The fourth key element of a good brand statement is what the winery is known for. In order to set themselves apart from others, it’s important to consider the truth behind their brand and product which makes them unique within a very competitive market.

This involves not only looking inwards, but also outwards at what their competitors are focussing on.

Q: How important is it for a winery to communicate what it stands for at every opportunity?

DTP: Extremely important. They are their own advocates.

If they don’t have a consistent message and convey this at every opportunity their message will get lost and the competition will jump all over them.

RO: Very. People don’t buy what you do, they buy why you do it.

DH: It is integral for a winery to communicate their brand and values consistently and clearly across all consumer touch points. Inconsistency can result in poor communication and can be detrimental to the growth of the winery/brand.

NC: The more regularly a branding statement is conveyed, it stands to reason that the more established the brand will become - but the key is consistency and professionalism in the look and feel of the communication.

Q: What wineries can you think of that communicate what they stand for really well… and back that up with appropriate design?

DTP: Easily the first one I think of is Penfolds. Having said that, this is also because of their longevity of brand equity.

Other wineries I would think of would be Torbreck, Molly Dooker, Alpha Box & Dice, d’Arenburg, Glaetzer, Sidewood.

RO: I’ve seen many… not going to name names but the ones that impress me are the ones who have enough confidence in their product that they don’t resort to discounting.

DH: Penfolds and a small, local producer called Vinteloper.

I believe both brands clearly reflect their values and communicate to their target consumer.

NC: Amongst our clients, Sam Brand, with his strong heritage in wine, makes no secret of the fact that he believes winemaking in the Coonawarra needs a shake up; a story he conveys through his Anarchist wine brand.

Walter Clappis’ The Hedonist not only captures the humour and personalities of the winemakers, but evokes an emotional response to the sheer delight to be found in good food, wine and life in general.

Mark and Larry at Hahndorf Hill Winery are very passionate about their brand consistency and ensure that their wine labels, website, social media and printed material look professional and reflect the quality of their wines.

Q: What should come first, an overall design strategy or wine labels?

DTP: Definitely an overall design strategy. Without this you

78 Grapegrower & Winemaker

can end up ‘all over the shop’. Once this is in place then label design will come out of it.

Having said that, as part of the design strategy should be flexibility to explore different characters across the range.

This then comes down to a good ‘brand strategy’.

RO: Overall design; ethos; raison d’être; values; beliefs.

Wine labels are merely the mechanism that facilitate the communication of a winery’s ‘why’.

DH: A clear brand and design strategy. Without a plan or a clearly defined objective, the wine label design will be meaningless and ineffective.

NC: We would advocate starting with an overall design strategy, with the wine labels being a part of how the brand as a whole is perceived within the market.

Q: How would you guide a winery through a label redesign, if the existing labels didn’t match what the brand was all about?

DTP: By talking to them. Understanding their thoughts and directions and then applying this across the visual communication through the labels.

The existing labels may have elements already, they just might need to be fine-tuned.

RO: The culture of an organisation is a reflection of the personality of its leader. Staff are drawn to the culture.

Products are shaped by the staff. Customers are drawn to the product – so the label should reflect the values and beliefs of the winery head so it draws in those customers who share the same values and beliefs. Don’t try to get tricky. Be pure.

DH: Cornershop follow a thorough process of asking questions, listening, analysis and research.

We clearly define the problem to solve and develop a strategy before we create design concepts.

NC: The first step for GLD would be to conduct a relaxed, one-to-one workshop with the client, in which we would ask a series of in-depth questions to establish what the truth behind their brand is.

The key here is for the client to get a sense that we are really listening to them, rather than arrogantly dictating what we think their corporate brand should be.

We would also encourage the client to ask us questions so that the lines of communication are open and a relationship can start to develop.

I believe that good design is the result of effective communication and the trust that evolves from the designerclient conversation.

By collaborating with our clients on their label redesign, paper selection and printing possibilities, not only do we feel passionate about the process, but the client becomes emotionally involved in their brand development too.

Ultimately, this helps them to sell their own branding statement, with very little effort.

Q: There’s often an emphasis on the winemaker, or the family, as the ‘face of the brand’. How important is it to promote the people behind the brand?

DTP: I think very important as this personalises the winery, which is what consumers like to know.

As some winemakers move around a bit, this can help a winery to promote their products.

It is also important to tell the whole story and not just focus

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July 2015 – Issue 618

on the individual. It takes a whole team to produce the goods.

RO: Very. A company is a group of people working toward a common goal.

The culture of the company is representative of that group of peoples’ values and beliefs.

Customers will only buy from those companies that share the same values as their own.

I value quality over price hence I shop from the people who offer quality and I am not driven by price.

DH: It really depends on the brand strategy and if this has been identified as the USP or something that adds value.

Personally, I believe the ‘people’, ‘family’ or ‘generations’ story is clichéd.

However, if the designer can create an innovative idea that tells a unique story about the people behind the brand, then it could be effective.

NC: By personalising a brand and telling the story of an actual person with a certain personality trait, history or experience, it is likely that the brand will illicit an emotional response in the people the wines are intended to attract.

Appealing to the emotions of the target market through effective visual and written storytelling is the glue that connects wineries with their customers, and encourages them to share that story with others.

Q: How should the brand values and the label design impact on the look and the content of winery website?

DTP: Certainly the brand should have the main impact on the website as this is what consumers look for. If this isn’t consistent then confusion may set in.

Individual labels are important as well but these are a reflection of the brand due to the fact that a lot of wineries have different labels for different varieties etc.

A winery like d’Arenberg though can easily reflect their ‘red stripe’ brand on the website which of course is prevalent on their labels.

RO: The messaging should be constant. If the label is simple, the website should be simple.

If the label is colourful, the website should be colourful.

All the websites with ‘SALE’, ‘70% off’ etc. labels all over them scream to me of desperation.

By all means advertise that you’re discounting an item but don’t shout it at me.

Don’t vandalise your product images with discount labels.

DH: The visual aesthetics, tone of voice and language should be consistently communicated.

NC: Brand values are what the customer sees and feels during their contact with the winery, so clearly the brand is about much more than just a logo.

It is about the entire brand experience, including wine labels, corporate stationery, cellar door and of course, their website.

To maintain brand strength and integrity, it is essential for there to be consistent design cues that link the look and feel of the wine labels to the website, so that the brand is easily identifiable, and memorable.

Nothing dilutes a brand or makes a winery look more unprofessional than inconsistency.

Q: And how should all this be reflected on social media?

DTP: Like in all communications the brand value needs to be reflected in all media including social.

This may not necessarily be just visual but also verbal tones. Understanding your brand values in deciding your brand strategy reflects across all forms of conversation to the market.

RO: Exactly the same way. Reflect that personality. Social media is not an announcement mechanism.

It is an extension that allows someone or something to share their personality.

DH: Likewise. Clearly and consistently.

NC: Social media is no exception to the consistency rule.

The style of photography, size of images, fonts and colour palette should all be professionally established and enforced.

To ensure brand integrity, wineries need to ensure that their Facebook album matches the look and feel of their website, which should clearly match their e-newsletter, coordinating with their printed brochures and business cards.

The value of employing experienced design professionals to manage your brand while you concentrate on the business of winemaking cannot be underestimated.

Rush Design & Advertising We love this space

Your grapes deserve every chance of getting picked We love this product

...off the shelves

Upstairs: 90 Rundle Street Kent Town SA 5067 | wine@rushpm.com.au | 8362 1835 | rushpm.com.au

July 2015 – Issue 618

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calendar

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.

July 1985 A leading winemaker has called on the Australian Government to heed the advice of its own inquiry and not raise the sales tax on wine. The Federal Government Inquiry into the grape and wine industry earlier this year, found that there should be no tax increase on wine for at least the next two-to-three years. The inquiry was initiated following the introduction of a 10 per cent sales tax on wine in August 1984. Matthew Percival, corporate affairs manager, Lindeman (Holdings) Limited, appealed to the government not to give way to the beer lobby for a further hike in wine tax.

July 1995 The public’s negative perception of Stelvin caps and how that perception might be reversed is the focus of a thesis written by an Adelaide student. Conducting the research is honours student, Nicky Gameau, who is studying a bachelor of management (marketing) at the University of Adelaide. Tests conducted in Australia during the 1970s and 1980s revealed that Stelvin caps, screw-on metal closures with suitable wadding, could be better closures than cork. By using the caps, the risk of encountering defective corks would be eliminated, the tests found.

July 2005 Mortimer’s of Orange is leading a national fightback directed at the major Australian wine companies it says has “flooded the local market with cheap mediocre wine”.

Peter Mortimer criticised wine companies who “treat their growers in the interest of the mighty dollar”. “The big companies ‘buy’ the rights to major sporting and cultural venues, ‘own’ the wine lists of major hotel chains, liquor outlets and licensed clubs. We are a tiny corporation in the Orange region of NSW and the big corporations couldn’t care less what we do, but for my own satisfaction I want people who spend $12 on wine to be drinking our wine.”

Australia & New Zealand July 17 WGCSA 2015 SA Winegrape Growers Summit. Adelaide Oval, Adelaide, SA. www.wgcsa.com.au 20-23 (JD) 2015 Australian National Single Vineyard Wine Show & 2015 Cowra Wine Show. Cowra, NSW. www.cowrashow.com 22-23 ASVO Mildura Seminar Mildura, VIC. www.asvomildura.wordpress.com 22-24 Australian Winter School Conference Brisbane, QLD. www.winterschool.info 24-26 Winter Blues Festival Echuca, VIC. www.winterblues.com.au 25-26 Winter Reds Weekend Adelaide Hills, SA. www.adelaidehillswine.com.au

26 Glenlyon Fine Food & Wine Fayre Glenlyon, VIC. www.glenlyon.vic.au 27 Australia's Wine List of the Year Awards 2015. Sydney, NSW. www.winelistoftheyear.com.au 30 Finlaysons Wine Roadshow XXIII (Swan Valley). Swan Valley, WA. www.finlaysons.com.au 30 July-2 August The Food Show Auckland Auckland, NZ. www.foodshow.co.nz 31 Finlaysons Wine Roadshow XXIII (Margaret River) Margaret River, WA. www.finlaysons.com.au 31 Interwinery Analysis Group - Annual Technical Seminar Adelaide, SA. www.interwinery.com.au

August 3-5 (JD) New World Wine Awards Wellington, NZ. www.newworld.co.nz/ wine-and-beer/new-world-wine-awardscompetition 7-9 The Good Food & Wine Show – Sydney Sydney, NSW. www.goodfoodshow.com.au 8-9 Langhorne Creek Cellar Treasures Weekend. Langhorne Creek, SA. www.langhornecreek.com 9 Coonawarra Wine Tasting Roadshow – Brisbane. Fortitude Valley, QLD. www.coonawarra.org

9 Mudgee Wine & Food Fair Balmoral Beach Sydney, NSW. www.mudgeewine.com.au 10 Finlaysons Wine Roadshow XXIII (Hunter Valley). Hunter Valley, NSW. www.finlaysons.com.au 11 Coonawarra Wine Tasting Roadshow – Sydney. Sydney, NSW. www.coonawarra.org 11 Finlaysons Wine Roadshow XXIII (Canberra). Canberra, ACT. www.finlaysons.com.au

International July 15-17 BevTek China 2015 Shanghai, China. www.chinabevtek.com

24-26 International Pinot Noir Celebration Oregon, USA. www.ipnc.org

19-22 Steamboat Pinot Noir Conference Oregon, USA. www.steamboatpinot.com

29-30 (JD) Japan Wine Challenge Tokyo, Japan. www.japanwinechallenge.com

August 4 (Aust.); 25 (NZ) (JD) International Wine & Spirit Competition (IWSC) 2015 London, UK. www.iwsc.net

11-15 (JD) CWSA - China Wine and Spirits Awards. Hong Kong. www.cwsa.org

JD = judging date CD= closing date

For a comprehensive list of events, visit www.winetitles.com.au/calendar

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July 2015 – Issue 618

producer spotlight

Hahndorf Hill owners Larry Jacobs and Marc Dobson (right) among their Gruner Veltliner vines.

PRODUCER IN THE SPOTLIGHT Marc Dobson, Hahndorf Hill Adelaide Hills Vineyard size:

What challenges you are facing:

6.5 hectares planted

2015 harvest: “We harvested 37 tonnes from our own vineyard and purchased in another 49 tonnes from other Adelaide Hills growers.”

Where do you go for support on these issues: “SAWIA, Oz Trade and the prayer mat!”

Tell us about yourself and your business: “Hahndorf Hill Winery was established 24 years ago and I have co-owned/operated the property for 13 years together with my partner, Larry Jacobs. Previously the two of us were involved in synergistic careers in wine production/ advertising in South Africa.”

(Dobson is a former journalist and advertising copywriter from Cape Town while Jacobs was once an intensive-care doctor who gave up medicine to become the founder of Mulderbosch Vineyards in Stellenbosch, South Africa.)

“We have taken great pleasure and pride in helping to pioneer Gruner Veltliner in the Adelaide Hills and also in producing other Austrian grape varieties such as Blaufrankisch and Zweigelt. Our next project is working with the Austrian red variety called Saint Laurent which we have just imported into Australia.”

July 2015 – Issue 618

“Juggling the issues of rising costs, the continuing overproduction of grapes in Australia, and the stubbornly-high Australian dollar.”

How important is the Grapegrower & Winemaker magazine as a source of information: “Very important as it provides up-to-date, relevant and authoritative industry information.”

Winebiz Calendar Australia’s most comprehensive 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.winetitles.com.au/calendar

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82 Grapegrower & Winemaker

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VINE GRAFTING Bruce Gilbert 0428 233 544 Brian Phillips 0417 131 764 fax 03 5025 2321

brucethegrafter@gmail.com www.brucethegrafter.com

July 2015 – Issue 618

WINE ENG 2015

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