Grapegrower & Winemaker - August 2017

AUGUST 2017

WineEng 2017:

Production and applied technology

CLIMATE SMART VITICULTURE GRAPE MARC: Trash or treasure MAJOR MILESTONES FOR WELL-KNOWN CABERNET

DON’T JUST FIGHT POWDERY MILDEW, BURY IT. Digger® is the most robust DMI (Group 3) for powdery mildew control, delivering long term control of powdery mildew and offering efficacy on some resistant strains of powdery mildew.

For powdery mildew control in grapes.

For more information contact your local Nufarm Area Sales Manager nufarm.com.au © Nufarm Australia Limited 2017. All marks are registered &/or used under license.

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3-BRAUD OPTIONS 3-Optional types of EXCELLENCE!

CATCH MORE WITH OUR SEALED BASKET SYSTEM New 9090XD 35% fuel saving • C-bus electrical system • Common rail diesel • Auto engine idle

• Auto level • Row Tracking System

The SIDE DISCHARGE ARM system 9090XD • For use in up to 60-tonnes per Ha with any length rows • [MOG sample: 0-1]

1

BRAUD -- DESTEMMER/PROCESSOR -- REWARD - Full berries - least maceration - Clean sample

The 2-BINDESTEMMER system 9090XA • For use in up to 20-tonnes per Ha • Shorter Rows • Bin Capacity – 3.2 m3 • [MOG sample: 0]

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OPTI-GRAPE System

GOLD MED AL, SITEVI - 20 13

See the video on Daily Wine News Gentle air cushion (white arrows) blows away Petiole, Botrytis grape, and all other Mog. Only full juicy berries fall past air cushion and into bin

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The 2-BIN “OPTI-GRAPE” DESTEMMER system 9090XAO • For use in up to 8-tonne per Ha • Shorter Rows • Bin Capacity – 3.2m3 • [MOG sample: 0. Removes 95% Petiole] • Sorting Setting: Infinite

MULTI FUNCTION USES:A Braud 9090X Grape Harvester in action using Precision Land Management (PLM) technology. The multifunction machine can be used all year round for harvesting, pruning, spraying and summer trimming.

Ring Ashley or Angelo for demonstrations or any participating New Holland dealer.

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Ashley Barratt – 0419 833 606 Angelo Dicesare - 0408 856 418

Summertown Ph (08) 8139 7200 Adelaide Ph (08) 8139 7250 Narracoorte – (08) 8762 0123 www.braud.com.au

contents features WineEng2017 Conference ...........................

46

Training & Trellising ...................................

50

Oak & Tanks ..............................................

65

AUGUST 2017

WineEng 2017: Production and applied technology

CLIMATE SMART VITICULTURE GRAPE MARC: Trash or treasure MAJOR MILESTONES FOR WELL-KNOWN CABERNET

COVER Your vineyard protocol for disinfesting footware and small hand tools good enough?

You can check your farm-gate hygiene activities against the best practice standards set out by Vinehealth Australia on page 55.

news

grapegrowing

From the editor .........................................7

Climate smart viticulture ..........................33

Lacking in frankness, candour, or sincerity

On the grapevine .....................................8

A sustainable vineyard model .................38 A weapon in the fight against scale ......... 41

8

Young Gun Viticulturist: Nick Paulin .........44

44

Movers & Shakers...................................10 Strong signals for positive growth............ 12

Vineyard for the Future: Stage two ..........49

A ‘standard’ response .............................16

Geofencing promising in biosecurity battle . 52

regulars 6 What’s online

46 Ask the AWRI

6 Say that again

77 Calendar

29 R&D @ Work

78 Marketplace classifieds

4 Grapegrower & Winemaker

www.winetitles.com.au

August 2017 – Issue 643

August 2017: Issue 643 winemaking

sales & marketing

Grape marc: Trash or treasure.................56

So you’re planning a trip to China ...........69

China and US drive $200million export boost ...........................................60

69

Major milestone for a well-known Cabernet .................................................... 62 Simple barrel system...............................65 Changing the winemaker approach

65

Support for pushing the export boundaries. 72

business & technology Changes to retention of title rules ............73 Clever oak handling innovations ..............67

PUBLISHER AND CHIEF EXECUTIVE Hartley Higgins

PRODUCTION Simon Miles

GENERAL MANAGER Elizabeth Bouzoudis

CIRCULATION: Emilie Francis 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, Mary Retallack and Corrina Wright EDITORIAL Camellia Aebischer journalist@winetitles.com.au SUB-EDITOR Emilie Francis info@winetitles.com.au

Insight: Life as a wine rep .......................75

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All Rights Reserved.

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

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August 2017 – Issue 643

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Grapegrower & Winemaker

5

what’s ONLINE AI boosts wines bottom line The Australian wine industry is turning to artificial intelligence to streamline its manufacturing. South Australian tech firm Ailytic has developed an artificial intelligence program to significantly increase production efficiency by optimising machine use.

Source, The Lead.

Wine exports grow 10% The Wine Australia Export Report June 2017, released on July 19, shows that Australian wine export value increased by $201 million (10%) in 2016–17 to $2.31 billion, and is underpinned by strong export growth to China and the United States of America (US). Source, Winetitles.

Insect control through odour Disrupting insects’ sense of smell may save crops and human lives, according to a recent study. The study conducted by the Australian National University and the Commonwealth Scientific and Industrial Research Organisation (CSIRO) was done to determine how an odorant-degrading enzyme, thought to be present in insect antennae, affects processing of odorants in sensory neurons of an insect’s brain.

Source, Riverine Herald.

Footballer turned winemaker Dylan Grimes, who plays Richmond, might be the only vigneron in the AFL. Last October, he bought Mount Macedon Winery – he talks about the vineyard with infectious enthusiasm. Together with his partner Elisha, Grimes has worked to reopen the cellar door which had been closed for six years. While a connection with Matt Harrop at Shadowfax has seen Grimes bottle a Pinot under the Mount Macedon label. Source, The Age.

Say that again You’ll hear all about the big industry wins as government negotiate the removal of export tariffs through free trade negotiations. There have been a number of these in recent years. What you won’t hear as much about is the somewhat less sexy and vastly more technically complicated work to address NonTariff barriers (NTBs) or Non-Tariff Measures (NTMs).

- Damien Griffante, page 16

Winegrape growers can easily list the weather and climate risks that they are likely to face. A more difficult task is to organise the advances in weather and climate information to address these risks.

- Peter Hayman, page 33

I think the technology has changed. There are some new toys for us and the vineyard to use that make life easier like the weather station data and stuff. That’s all online and is much easier to access now.

- Nick Paulin, page 46

You get the grape, you grow it, you press it, and you make your wine. Afterward, you can distil the spirit from the skins, then from that, use the leftover skins for fertiliser.

- John Di Petro, page 61

In the last ten years we’ve switched to some open fermenters, allowing more air to access the ferment, and in the last two years we have embraced new technology with a berry sorter.

- Sue Hodder, pages 68-69

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.

6 Grapegrower & Winemaker

A lot of experts will suggest you adapt your products to suit the market you’re entering. We have the opposite approach, where we find the customers that exist within a new market that fit our existing products and philosophies.

- Dylan Fairweather, page 79 www.winetitles.com.au

August 2017 – Issue 643

from the editor

Nathan Gogoll Editor

Lacking in frankness, candour, or sincerity A QUESTION I asked recently was labelled “disingenuous”. I wanted to know how the grape and wine community could/should take responsibility for providing the cheapest alcohol (per standard drink) currently available to consumers. I asked the question at the mid-July industry briefing in Adelaide.

I admit, I had to look up what disingenuous actually meant. The tattered Macquarie Dictionary on my office desk gave me the answer: lacking in frankness, candour, or sincerity.

I don’t agree my question actually matched the definition. Here’s why: I had a look at the website of a big Australian retailer. What I found, suggests my question offers serious ammunition for the “anti-alcohol lobby”: - White wine for $14.99 in a 5L cask (43 standard drinks) 35c per standard drink - Red wine for $4.10 in a 750ml bottle (7.7 standard drinks) 53c per standard drink - Full-strength beer for $40.95 in a 30-pack (36 standard drinks) $1.14 per standard drink - Spirits for $26.99 in a 700ml bottle (20 standard drinks) $1.35 per standard drink Perhaps I was ‘lacking in candour’ to frame my question around the cheaper options? So, to be fair, I looked at ‘trading up’ to some better-know brand examples from the same website: - Nepenthe Adelaide Hills Sauvignon Blanc for $13.00 in a 750ml bottle (eight standard drinks) $1.65 per standard drink - Wirra Wirra Church Block red blend for $16.00 in a 750ml bottle (8.6

standard drinks) $1.85 per standard drink - Little Creatures Pale Ale for $62.00 in a 24-pack (33.5 standard drinks) $1.85 per standard drink - Bundaberg Rum for $39.99 in a 700ml bottle (20 standard drinks) $1.99 per standard drink I’ll have to admit, the alcohol options I selected the second time around took some of the heat off. Perhaps the grape and wine community only wants to accept the reality of the second bracket of standard drink price comparisons? I can understand that, but the numbers from the first bracket haven’t disappeared – neither have the producers of cheap wine.

Organisations like FARE – the Foundation for Alcohol Research and Education, the main voice of the “antialcohol lobby” – are calling for limits on consumption of alcohol in every form.

The grape and wine community cannot sustain an argument that its product represents a better form of alcohol. That would be Orwellian, straight out of the pages of Animal Farm.

“All ethanol is equal, but some ethanol producers are more equal than others.”

However, I’m just not sure pointing out the responsible nature of most wine consumers and the work being done on voluntary pregnancy warnings will be enough to prevent wine from being draggged into the tax and social responsibility discussions about alcohol consumption.

I think the grape and wine community needs to ‘own’ the issue that some wine represents the cheapest standard measure of alcohol, be fully informed about it and form a position that explores both the

benefits and the risks of wine. The wine industry can also own the case that explains the rewards of each package.

I’m going to assume it takes one kilogram of grapes to fill a 750ml bottle of the final product. The 2016 average purchase value for wine grapes was $526 per tonne. For one 750ml bottle per kilogram, that works out roughly to $5.26 returned to growers (yes, I know that is simple maths – making huge assumptions). This seems like a good story to share, that for every bottle of wine sold, five bucks (on average) goes into a grower’s pocket.

The industry also sees additional profits shared by retail partners, distributors, suppliers who provided the glass/label/closure as well as the winery.

Small shares of the returns of growing grapes and making wine end up all the way to the tyre dealer who puts new tyres on the grapegrower’s ute; and the shoe repairer who puts new soles on a pair of winemaker’s RMs. If the wine industry knows its numbers, it can demonstrate the rewards that weigh against the risks.

I believe there’s some more work to be done in this area to make sure the whole grape and wine community is involved in the conversation. I don’t believe it’s disingenuous to point out that wine delivers the cheapest standard measure of alcohol. It’s a fact, not fake news.

I’d rather hear a coordinated response that understands, reflects and responds.

I’d prefer to see the grape and wine on the front foot, rather than reacting to the next unfair media release from FARE. Enjoy the read.

SEPTEMBER 6-7, 2017 THE VINE INN BAROSSA VALLEY, SA REGISTER ONLINE WWW.WEA.ORG.AU August 2017 – Issue 643

www.winetitles.com.au

Grapegrower & Winemaker

7

on the grapevine

Opportunity knocks for Australian wine in Latin America STEVEN CIOBO, the Federal Trade, Tourism and Investment Minister, announced in July that Australia has launched free trade agreement negotiations with the Pacific Alliance – a Latin American contingent including Mexico, Colombia, Chile and Peru.

Australia is one of the first countries in the world to launch such negotiations with the Pacific Alliance, which are expected to have benefits for a range of agricultural products, as well as mining

equipment and pharmaceuticals.

In the past, tariff and other trade barriers have meant that there has been minimal trade of Australian wine in Latin America. Importantly for wine, this negotiation provides the opportunity to lower tariff and trade barriers with Mexico – an emerging market with considerable potential for Australian wine exports.

“Diversification of our wine exports remain an important priority

for Australian exporters. The Pacific Alliance partners will provide niche opportunities for exporters and WFA is delighted to get behind the Australian Governments’ trade negotiation agenda” said Tony Battaglene, Winemakers’ Federation of Australia CEO. “Mexico is a market that has big future potential for Australian wine exports and this negotiation is yet another positive step towards opening up the Latin American markets.”

Moderate growth in 2016 for French Cooperages THE COOPERAGE INDUSTRY in France recorded moderate growth in 2016. Member companies of the Fédération des Tonneliers de France produced 601,595 barrels, representing sales totalling 409 million euros, an increase of 2.2% in volume and 4.6% in value. The volume for large format (tanks and vats) was up 5%, with 1450 units produced.

Les Tonneliers de France remains world leader and continued to record exports growth, with almost 400,000 barrels sold abroad (66%), representing sales totalling 280 million euros (68%).

Five countries hold 80% of the market share. For the second consecutive year, France pulled ahead of the United States for the lead market, while Italy and Spain were third and fourth, ahead of Australia. After two years of decline, the markets in Asia and Oceania picked up.

In 2015, the industry saw an increase of more than 8% in volume and 10% in value. Those performances had to do with better quality and higher volumes that year in Europe and increased wine sales in the United States coupled with a favourable exchange rate for the U.S. dollar.

“Never before did the United States

and France purchase as many barrels as in 2015. These markets undeniably have reached maturity and are levelling off

now,” said Jean-Luc Sylvain, President of the Fédération des Tonneliers de France.

New cellar door for Scotchmans Hill BELLARINE PENINSULA WINERY Scotchmans Hill has revealed a new cellar door – a French provincial farmhouse nestled among the vineyards on the estate.

Robin Brockett, Scotchmans Hill chief winemaker, said the winery team was keen to reveal the new cellar door

8 Grapegrower & Winemaker

to visitors.

“We’re very excited to share and promote our love of Bellarine Peninsula wine in our new and improved space,” Brockett said.

Gavin Dyson, Scotchmans Hill cellar door manager, said the renovations would be a “massive drawcard” for www.winetitles.com.au

both the winery and the Bellarine region.

“It’s been so good to see how busy the area has been over summer, and with the Lonely Planet listing of the Bellarine in the top 10 Best Value Destinations, it is only increasing,” Dyson said.

August 2017 – Issue 643

Château Tanunda goes big in Berlin

20 years for Hunter’s MiruMiru HU NTER’S MAR LBOROUGH celebrated the 20th vintage of their trademark sparkling wine, Hunter’s MiruMiru.

While Hunter’s has been crafting quality Méthode Traditionnelle for more than 30 years now, Hunter’s MiruMiru was first released to market in 1997.

MiruMiru, which means bubbles in Māori, seemed to capture the hearts of wine drinkers from the start, according to Jane Hunter, the managing director at Hunter’s Marlborough.

The 1995 vintage became the first sparkling wine to win the prestigious James Rogers Memorial Trophy at the UK’s International Wine Challenge.

“From the beginning, MiruMiru did exceedingly well, receiving glowing reviews from the international wine

community and winning a huge number of awards,” said Jane Hunter.

“This year is all about acknowledging that success and reflecting on the people who have helped craft that legacy over the past 20 years.”

Hunter’s MiruMiru is crafted in the traditional method of sparkling wine production – or Méthode Traditionnelle – with a blend of Pinot Noir, Chardonnay and Pinot Meunier grown in Marlborough.

Three MiruMiru wines are made: A non-vintage, a reserve Vintage and most recently, a Rosé NV. All three wines in the range are bottle-fermented, with the Non-Vintage aged on lees for 18-24 months, and the Reserve and Rosé NV left sur lie for three and-a-half years.

FOR THE SEVENTH TIME in the past eight years, Château Tanunda has been declared the ‘best producer of Australia’ at the Berlin Wine Trophy.

The 2017 Berlin Wine Trophy attracted entries from 2000 wine producers and there were 12,000 wines submitted. Michelle Geber, Château Tanunda general manager, said it was a “huge achievement” and everyone at the winery was “incredibly proud”.

The 2017 Trophy saw Château Tanunda awarded ‘premium gold’ for the 2014 ‘50 Year Old Vines’ Shiraz and 2013 ‘50 Year Old Vines’ Cabernet Sauvignon as well as a further 18 gold medals.

The Geber family continues a 125year winemaking legacy at Château Tanunda, looking forward to more positive news throughout 2017.

Organic wine achievement TAMBURLAINE WINES have been rated the highest of all Australian Shiraz (for their 2016 Orange Reserve Syrah) and Cabernet Sauvignon (for their 2016 Orange Reserve Cabernet Sauvignon) at the International Organic Wine Awards held in Germany.

This was the first time Tamburlaine wine had been entered in this show and all four wines submitted awarded a medal.

• Gold medal – 2016 Orange Reserve Syrah (94 points)

• Gold medal – 2016 Orange Reserve Cabernet Sauvignon (91 points) • Gold medal – 2016 Orange Reserve Merlot (90 points) • Gold medal – 2016 Orange Reserve Riesling (84 points) The 2016 Orange Reserve Syrah was the second highest rated Australian wine in the entire competition.

Mark Davidson, Tamburlaine managing director and chief winemaker, said the 100% success rate of the wines entered was “a brilliant result”.

“A gold for every red entered and for our Riesling to pick up a silver in Germany – the home of Riesling – was a real achievement,” Davidson said.

The 2016 Reserve wines signify a big move for Tamburlaine in the use of vegan-friendly fining agents. This was well received in the wine show and saw the three red varietals rated as the highest scored vegan wines in Australia.

Tamburlainewas established in 1966 in the renowned Pokolbin district of the Hunter Valley.

Regional Vineyard Manager

Coonawarra, Wrattonbully and Mount Benson

Kingston Estates is one of Australia’s largest and most progressive family-owned wine companies and vineyard owners, having achieved award winning international recognition and success.

We seek to appoint a highly motivated and experienced Regional Vineyard Manager to join our management team.

Located in the Coonawarra region, reporting to the Managing Director, this senior position will assume full responsibility for our five vineyards in Coonawarra, Wrattonbully and Mt Benson totalling 540 hectares.

This new position shall be responsible for all facets of vineyard management including team development and leadership, operational planning and execution and quality and cost control.

The preferred candidate will seek continuous self-initiated personal development, aspire to deliver best in class outcomes, take pride in their team’s contribution and share the values of our Company; Accountability, Teamwork, Continuous Improvement, Integrity and Respect.

Candidates must be Degree qualified in viticulture and have 10 years’ experience in a similar role.

A highly competitive package including generous performance incentives shall be offered to attract the highest quality candidate.

To apply please email your resume and covering letter to applications@kewines.com.au or apply via our website (click on the ‘Careers’ tab) by Monday 4 September 2017

For all enquiries contact the Human Resources Coordinator, Kylie Aspery on 08 8583 0533. www.kingstonestatewines.com

August 2017 – Issue 643

Regional Vineyard Manager www.winetitles.com.au

Grapegrower & Winemaker

9

movers & shakers

Clive Hartley awarded NSW Legend of the Vine

Clive Hartley accepts the Legend of the Vine award from Angus Barnes, WCA chair.

WINE COMMUNICATORS of Australia (WCA) has announced Clive Hartley is the 2017 NSW Legend of the Vine.

An author, wine writer, sommelier, wine judge and professional wine educator, Hartley has been a prominent figure in the Australian grape and wine community for more than 20 years. He was instrumental in the development of the wine education program at the

Northern Sydney Institute, and in 2008 established The Sydney Wine Academy at Ryde College.

“The Legend of the Vine Award aims to recognise individuals who’ve made an outstanding contribution to the Australian wine industry, and Clive is incredibly deserving of this honour,” said Angus Barnes, WCA chair.

“His dedication to education - be that through his writing, the Sydney Wine Academy or his consultation work in the broader industry - has positioned him in high regard and Clive is seen as a mentor to many - from keen amateurs through to seasoned professionals.”

Hartley played an integral role in introducing the Wine and Spirit Education Trust program at The Sydney Wine Academy and continues to champion the WSET Diploma in Wine and Spirits throughout the industry. In 2011, the Sydney Wine Academy won the Riedel trophy and was named International Wine Educator of the Year.

Hartley is an honorary life member of the Australian Sommeliers Association

and has successfully completed a number of projects consulting to government bodies on wine related curriculum in Australia. His book, the Australian Wine Guide is now in its sixth edition and his contribution to the wine world has been recognised by Drinks Trade Magazine, which included this year’s winner in the list of the top 21 liquor identities in Australia over the last 21 years.

The Legend of the Vine Award was first introduced in New South Wales in 2011, and has since extended to Victoria and South Australia, with annual awards issued in each state. The nominees from each state are nominated by the WCA Board and State Chapters, with the final winner determined by the WCA National Board.

Hartley is the seventh person to be awarded Legend of the Vine status in NSW, and joins a prestigious national list that includes WCA Patron James Halliday, Kathleen Quealey, Rob Hirst, Patrick Iland, David Lowe, Phil Laffer, Chris Anstee, Ross Brown, Colin Campbell, Iain Riggs and Bill Hardy.

Prestigious scholarship for Kono CEO RACHEL TAULELEI, the CEO of Kono – a Maori-owned New Zealand food and drinks company, has joined 13 other senior executives and business owners as a recipient of a 2017 Prime Minister’s Business Scholarship.

Taulelei leads the company which includes the Kono, Tohu and Aronui wine brands and employs more than 400 people. It has approximately 4000 shareholders who descend from the original Māori land owners of the Nelson, Tasman and Golden Bay Regions – Te Tau Ihu, the top of the South Island.

“Receiving this prestigious scholarship is a tremendous recognition for Kono

as one of New Zealand’s thriving and successful businesses,” Taulelei said.

“The scholarship will enable me to attend a leading international business school and connect with latest thinking on organisational excellence and leadership, and bring this knowledge back into the business.

“The opportunity to explore new models of business, social enterprise and networks will benefit Kono, and help us in our ongoing journey as we strive for excellence.”

The scholarships are aimed at managers and executives of New Zealand companies with an international

focus, to fund study at world-class business schools. The scholarships are designed to improve the international competitiveness of businesses by providing access to top international business programs unavailable in New Zealand.

“It will be interesting to learn how others are ensuring that their business practices are not only profitable, but are also right for people and the environment.

At Kono, we recognise that wellness of our people is intrinsically linked to the wellbeing of our environment. Love for the land and respect for the sea must be ever present,” Taulelei said.

Serafino aims for Queensland boost MCLAREN VALE’S Serafino Wines has launched a major sales drive on the eastern seaboard with the appointment of James Wardrop as Queensland area sales manager.

Wardrop has a background which spans more than 30 years in the liquor and hospitality industry, including eight years with wine and beer distributor Lock Stock & Barrel, where he distributed

10 Grapegrower & Winemaker

Serafino Wines. For the past four years, Wardrop has owned and operated a coffee shop in the Brisbane CBD. Wardrop said he was looking forward to the new role, and resuming a relationship with the Serafino Wines brand.

“I am excited to be working with Serafino Wines again,” Wardrop said.

“At Lock Stock & Barrel, I was www.winetitles.com.au

responsible for a number of brands and Serafino was a client that always stood out to me as being a very strong brand with excellent quality wines.”

Maria Maglieri, Serafino Wines CEO, said the winery was very pleased to have its own representative on the ground in the Queensland market.

August 2017 – Issue 643

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news

Strong signals for positive growth The news of more wine and more marketing money were the reasons for “cautious optimism” as grape and wine community leaders gathered on in mid-July. Nathan Gogoll reports.

A POTENTIAL RECORD vintage intake could be announced at the same time $50million is injected into the marketing efforts coordinated for the industry by Wine Australia.

This was the big news from a grape and wine community briefing held in Adelaide in July.

The 2017 vintage intake will go close to breaking the 2005 record of 1.92million tonnes, at a time when the details of a $50million Federal Government marketing stimulus package are looming.

More details on both topics are set to be announced in August.

The Winemaker’s Federation of Australia hosted about 60 people gathered at the Finlaysons office for half a dozen short presentations from a group of industry leaders plus a short Q&A panel session.

The information presented included a preview of the 2017 ‘vintage report’ which is expected to be “at least 1.9million tonnes”.

The briefing also delivered: • ‘A brief history lesson’ from Stephen Harvey, Deloitte partner; • An export report and marketing activity update from Andreas Clark, Wine Australia CEO; • A reminder from Andrew Weeks, Australian Vignerons CEO, that the future for growers will reflect the fortunes of the whole industry; • Updates from Dan Johnson and Peter Godden (both from the Australian Wine Research Institute) about the role ‘research and development’ has to play in shaping the international view of Australian wine; • News of the “non sexy” areas the

There is a strong trend of positive growth, which I’m always mindful to ‘ground truth’ and I’ve seen there is a real positive sentiment flowing through.

- Andreas Clark, Wine Australia CEO

Winemaker’s Federation of Australia is working constantly on (policy, regulation, tax, market access, raising awareness of responsible consumption etc.); and • A preview of the 2016 ‘vintage report’ from Peter Bailey at Wine Australia.

There were some common themes across nearly three hours of presentations and discussion: • Reminders to learn from history were repeated; • Calls to understand the impacts on profitability, which are constantly changing, were made - with a message to respond and adapt; • Explanations of the different ways the industry is trying to positively influence perceptions were explained; and • ‘Emerging positivity’ and ‘cautious optimism’ were the catch-cries of the afternoon.

“This is a critical time in our industry,

I believe, and I can honestly say I haven’t felt so much cautious optimism for more than a decade,” said Will Taylor from Finlaysons.

“There is a strong trend of positive growth, which I’m always mindful to ‘ground truth’ and I’ve seen there is a real positive sentiment flowing through,” said Andreas Clark.

“I think I agree with the cautious optimism, with some caveats,” said Andrew Weeks.

“There are a lot of challenges, but we are well placed to manage them,” said Tony Battaglene.

There were positive teasers from the 2017 ‘vintage report’ even though Peter Bailey stressed the results were still being collated and processed ahead of the August 2 official release.

The total crush is expected to be at least 1.9million tonnes.

“It continues the upward trend since 2011,” said Bailey. “And does reflect the really good seasonal conditions.

“The average national purchase price is up at least five per cent.

“The price increase is stronger in warm regions.”

Battaglene wrapped up the program by explaining this was the first briefing of this nature, but it would become a regular annual event (outside of the WFA Outlook event which has been incorporated into the Australian Wine Industry Technical Conference held every three years).

“We had some great presentations and the program reflects some great partnerships,” he said.

More information from the briefing is available on the WFA website (www.wfa.org.au).

Changes to Alcohol Beverages Advertising Code THE WINEMAKERS’ FEDERATION of Australia (WFA) has welcomed changes to the Alcohol Beverages Advertising Code which deal with the responsible placement of alcohol marketing and will come into effect on 1 November 2017.

“The ABAC Scheme currently has strong guidelines to regulate the content of alcohol marketing and the community is happy with how that’s working,” said Tony Battaglene, WFA chief executive.

“Recent ABAC research showed the majority of its adjudication decisions were actually more conservative than

12 Grapegrower & Winemaker

community expectation, so the content controls are working well. But as the industry adjusts to new technologies and medium like online and sponsorships, it makes sense to evolve the marketing safeguards to keep pace.

“Ads will now be only be allowed where the likely audience is at least 75% adults and will be required to utilise age gating technologies online wherever they exist.

“WFA applauds ABAC for responding to community expectations and demonstrating that the code is both effective and responsive when regulating alcohol advertising.”

www.winetitles.com.au

August 2017 – Issue 643

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news

More entries in the IMPACT awards NOMINATIONS FOR this year’s Wine Industry IMPACT Awards have increased 70 per cent from the inaugural event in 2016.

Introduced by Wine Industry Suppliers Australia (WISA) to supersede the ‘supplier of the year’, the awards celebrate business excellence, innovation, competitiveness and capability across the grape and wine community.

Matthew Moate, WISA executive officer, said the awards have expanded with the introduction of a ‘start-up’ category – for emerging ventures or micro businesses with outstanding products, processes or services.

“The 70 per cent rise in nominations for the 2017 awards has been driven in part by the encouraging and engaging response from those in the ‘start-up’ sector,” Moate said.

The awards presentation will be held at the Adelaide Town Hall on Thursday 19 October. The event organisers hope to attract a crowd of 400 industry participants to celebrate the achievements of the wine industry supply chain.

Maxi Cut hydraulic shears have been designed to make light work of the vineyard reworking required to combat trunk diseases and dieback.

‘START-UP’ AWARD NOMINEES INCLUDE: • Aerotech UAV

• Ailytic

• Fiera Group

A company which has developed specialist skills in drone sourced imagery and data tailored to viticulture.

The software company has delivered patented analytical decision platforms and advanced modelling software for wine production enabled by artificial intelligence optimisation.

The Fiera Group designed an effective emulsion to protect winery assets from recurring mold for far longer than achieved through traditional cleaning maintenance programs.

• Altvin

• Lateral Vision/Chapel Hill Wines

A software company that has created an innovative cloud platform solution for specifying and managing bottling and dry goods in wineries.

Lateral Vision partnered with Chapel Hill Wines to develop an interactive aerial 360-degree winery and vineyard virtual tour.

• Parcel Nest

Monogramme this year launched WineData, a complete multi-media tool kit for managing and sharing information.

• Maxi Cut The MaxiCut hydraulic shears offer a solution for vineyards being re-worked due to trunk diseases and dieback.

• Cohelix Cohelix has developed an on-line, cloudbased platform for managing employees and contractors.

•M cLaren Vintners/The Sparkke Change Beverage Company The established winery and the start-up enterprise have partnered to produce sparkling wine in a can.

Parcel Nests solve a raft of problems for all participants in the home delivered wine supply chain.

• Monogramme

• Wine Travel Bag Produces sturdy bags to protect wine and luggage with custom engineered absorbent material.

New WISA committee members TWO NEW MEMBERS have recently been added to the management committee of Wine Industry Suppliers Australia (WISA).

The appointments of Cheryl-lee Vanagelis, from IMCD Limited, and Robin Shaw, Wine Tourism Australia, filled two casual vacancies which had been open since December’s AGM. Matthew Moate, WISA executive officer, said the pair added valuable skills to the expertise on the committee.

“WISA has a strong committee

14 Grapegrower & Winemaker

because the members have a range of complementary skills,” Moate said.

“WISA has been working hard to represent the whole grape and wine industry supply chain and the mix of skills and gender on the committee will be a key factor in the ongoing success of the association.”

The appointments have boosted the female representation on the WISA management committee to 40%.

Cheryl-lee Vanagelis, IMCD Limited account manager, has 19 years’ www.winetitles.com.au

experience in the wine industry and strong connections across the technical, research and development space.

Robin Shaw, who runs the Wine Tourism Australia consultancy firm, brings a wealth of experience from a range of positions held across industry, most recently as the CEO of the Adelaide Hills regional wine body.

The full list of the WISA management committee members is available online: wisa.org.au/committee/

August 2017 – Issue 643

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news

A ‘standard’ response from your peak industry body Australia’s wine regulatory system exists to protect consumers and to ensure a fair trading environment for producers and exporters. Damien Griffante, Winemaker’s Federation of Australia policy and market access manager, reports.

AN ARTICLE FROM the April Grapegrower and Winemaker, titled ‘What’s legal and what’s illegal’ focused on a number requirements within Australian standards for wine and questioned if these standards are maintaining relevance, are too complicated and are placing modern Australian winemakers at a disadvantage to our international competitors. The article also questioned if these issues were on the agenda of peak industry bodies.

In addressing the questions of relevance of the Standards and their complexity, it’s important to first understand what they are, why they exist and how they

16 Grapegrower & Winemaker

are managed. The standards underpin how Australian wine is made and form an integral part of the Australian wine regulatory system, which exists in order to protect consumers and to ensure a fair trading environment for producers and exporters.

Wine Australia is the Statutory Authority tasked with overseeing the industry’s regulatory compliance.

The Standards themselves are maintained by Food Standards Australia New Zealand (FSANZ). If compliance issues are raised, through either of these bodies, which require further consideration, they are then advised to the industry’s peak national body, the Winemakers’ Federation of Australia (WFA) to seek industry input.

The WFA’s Wine Industry Technical Advisory Committee, incorporating technical experts from across industry as well as observers from FSANZ and the Federal Government’s Department of Agriculture and Water Resources, will consider the issue and recommend action.

If this recommendation requires an alteration to an Australian Standard, WFA will lodge an application with FSANZ to amend the standard accordingly. The requested amendments are then notified to industry for FSANZ to seek feedback on the changes before endorsing the amendments.

This process is ongoing and is regularly occurring. In some instances the initial issues which are raised result in changes to the standards and in some instances they are resolved by other means. It is an open and transparent process, which can be initiated by anyone in the industry by contacting either Wine Australia or WFA directly with their concerns.

In terms of maintaining international competitiveness, the challenge is more in ensuring harmonisation of other countries standards and regulatory requirements with those that Australian wine businesses are adhering to. This is the domain of trade and market access, a whole other area of work that the peak industry bodies utilise a major portion of their resourcing to maintain, as it is considered a very high priority. www.winetitles.com.au

On a daily basis, the peak bodies for the Australian wine industry are working behind the scenes to ensure Australian wine businesses can compete in an open and free trading environment both domestically and internationally.

This has been the case for many years but you may not always hear much about it.

WHAT'S AN NTM? You’ll hear all about the big industry wins as the government negotiates the removal of export tariffs through free trade negotiations. There have been a number of these in recent years.

What you won’t hear as much about is the somewhat less sexy and vastly more technically complicated work to address Non-Tariff Barriers (NTBs) or Non-Tariff Measures (NTMs). These are the challenges that face exporters that are not related to tariff but can still create market access barriers, restrict trade and increase cost.

In fact, NTMs can typically prove more costly than the tariffs themselves, due to their complexity and compounded effect of changing business practices in order to address them.

Traditionally governments concentrate on tariff measures in multilateral agreements and Free Trade Agreements (FTAs) and leave NTMs to bilateral negotiations.

If you’re not sure what an NTM is (Non-Tariff Measure), essentially food and agriculture NTMs fall into four categories: Labelling, Compositional issues (including Maximum Residue Limits), Certification and Analytical and testing requirements.

These technical barriers can seriously undermine trade agreements by causing trade and cost disruption, even in the absence of tariffs. These issues are normally dealt with bilaterally on a caseby-case basis.

However, a number of institutions establish specific guidelines to try and reduce trade barriers in these areas. These include the WTO Agreements (principles based) Codex Alimentarius Commission (Advisory Standards based), APEC (Regulatory coherence) and for wine August 2017 – Issue 643

We work to achieve significant new market opportunities by reducing trade distortions in the global markets.

the World Wine Trade Group (Mutual Acceptance/Harmonisation approach).

Failure to deal with technical barriers at the systems level leads to expensive and resource intensive approaches with limited success. The value of these institutions and strong Australian wine industry leadership in these forums therefore cannot be underestimated.

STRONG ADVOCATE FOR MARKET ACCESS The WFA has long been an advocate of including solutions to NTBs in FTAs. Normally FTA negotiations don’t deal with technical issues, preferring to defer these to committees that can address Sanitary and Phytosanitary measures (SPS) and

Technical Barriers to Trade (TBT) on a case-by-case basis. This approach fails to recognise that improving regulatory systems and linkages will minimise the frequency of these issues arising.

The Trans Pacific Partnership (TPP) negotiations have recognised this approach with the preparation of annexes dealing on commodity specific issues. The WFA is strongly advocating to government that all future FTA negotiations seek to address NTMs. There is also a need for industry to engage directly and collaboratively with our key markets to deal with NTMs that may arise. Small regulatory changes can have dramatic consequences for our exports in a particular market.

Damien Griffante, Winemaker’s Federation of Australia policy and market access manager.

The consequence of any market disruption is a ripple effect that impacts on all producers, even those not involved in export, as product is diverted to alternative markets.

The WFA has established a structured framework for Australian wine trade and market access activities which aims to ensure that the Australian wine industry is able to respond

THE NATIONAL CONFERENCE AND EXHIBITION OF THE WEA

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August 2017 – Issue 643

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Grapegrower & Winemaker

17

news ROLE AND MISSION

the CNCA wine production facility inspection requirements.

The Winemakers’ Federation of Australia (WFA) is the peak national body for the Australian wine industry.

Its mission is: To lead a united and diverse Australian winemaking industry Its goal is: To support Australian winemakers to achieve sustainable and globally benchmarked profitability through evidence based policy and advocacy.

The WFA advises and collaborates with the Australian Government statutory authority Wine Australia. It is a not-for-profit organisation funded by its members through voluntary levies.

The WFA does not receive any compulsory levies wine businesses pay to Wine Australia.

The WFA also works closely with state and regional wine industry organisations to ensure a coordinated approach and avoid duplication with issues and policy.

Among other activities the WFA: • Coordinates campaigns and advocacy work around issues such as tax, market access, responsible consumption of alcohol and labelling requirements; • Maintains a full-time Canberra office, meets regularly with political and departmental leaders and makes regular submissions and presentations on the industry’s behalf; • Represents the industry at major international forums, builds relationships with regulators in key markets, and works to change laws and attitudes that unfairly impinge on market access for Australian wine; • Provides input, via the committees, on wine production to Food Standards Australia New Zealand and manage packaging issues that could damage the industry’s reputation by creating problems related to trade regulations, standards, costs or education; and • Works closely with Australian Vignerons (formerly Wine Grape Growers Australia) to ensure the wine industry’s interests are understood when national decisions are made around biosecurity and plant health.

As a membership organisation, WFA takes its authority from the Associations Incorporations Act, 1985 (SA). Our Constitution is derived from that Act. unimpeded to customer demand for quality Australian wine exports where possible, by delivering substantial and meaningful improvements in market access. We work to achieve significant new market opportunities by reducing trade distortions in the global markets.

Critical to maintaining this framework are two key underpinning groups: The Market Access Project Team - an industry led group aimed at streamlining industry market access activities by sharing information and resources and avoiding unnecessary repetition.

The Wine Industry Market Access Group - an industry/government collaborative group co-chaired by the WFA and Department of Foreign Affairs & Trade (DFAT) /Department of Agriculture and Water Resources (DAWR).

This group forms a key strategic partnership between industry and Federal Government to share information and understanding in order to facilitate Australian wine industry trade and market access activities.

Market access activities are precompetitive as well as cross-sectoral, often

18 Grapegrower & Winemaker

requiring collaborative international action with benefits accruing to the whole Australian wine industry.

For this reason, the WFA has been working on establishing mutually agreed key priority areas through an established cross sectoral working group focused on NTMs. The WFA, AGWA and AWRI also play an active leading role in a number of international forums including, APEC (Wine Regulatory Forum); International Organisation of Vine and Wine (OIV); World Wine Trade Group and the International Federation of Wines and Spirits (FIVS).

EXAMPLES OF POSITIVE ACTION Some key examples of trade and market access activities that have been on the peak industry bodies agenda within the last few months include: • CHINA Advising on new Certification requirements for low risk foods being sought by the Chinese regulator AQSIQ and delivering a project to address www.winetitles.com.au

• CANADA Challenging the restriction of Sale of international wine in Canadian retail markets through the WTO. • STANDARDS & REQUIREMENTS Work to align new technical standards for wine and alcohol across a number of countries including East African Wine Standard, Brazilian labelling requirements for wine, French, Korean Indonesian and Nepalese health warning and labelling requirements.

Applications to address updates to Australian Wine and food standards in order to address technical issues.

• LABELLING Advising on approach to address proposed changes to Nutrition Labelling for alcohol being implemented through the European Union and Australia.

• ADVICE TO GOVERNMENT Advising government on wine industry priorities in FTA and bilateral agreement negotiations including TPP, RCEP, Brexit, India, Indonesia, Hong Kong, Peru, Pacific Alliance and others.

• REGULATIONS Submission of applications to allow the use of common processing aids and additives across a number of markets.

Monitoring and challenging MRL limits for industry Agri-chemical use across a number of markets.

Protection of registration of Australian wine GI and Grape verities trademarks across a number of markets to ensure ongoing access.

This is just the tip of the iceberg.

The work to address NTMs involves a lot of monitoring, interpretation and translation of technical information and collaboration through the international wine community as well as governments.

It is both reactive and proactive and takes time, with results often not seen until many years after the work begins. It is as much about ensuring current trade is not disrupted and existing concessions remain in place as it is about opening up new opportunities.

On behalf of the wine industry’s peak bodies we hope that this article has provided clarity around the work that is undertaken and the structures which are in place to maintain relevance, competitiveness and create an environment in which industry can thrive.

August 2017 – Issue 643

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PRODUCTION + APPLIED TECHNOLOGY With a focus on production and applied technology, the Winery Engineering Association is preparing for this year s national conference and exhibition in the Barossa in September.

This event is one of the few hosted on an annual basis and it provides an excellent opportunity for face-to-face networking among the key operational staff from across the winemaking community. The event attracts a large number and high quality of trade exhibitors gathered in the one place at the same time also provides access to the experts in the field.

Here is your guide to two days of presentations and the display of products and services to be delivered this September.

The Grapegrower & Winemaker (and parent company Winetitles Media) is proud to be the media partner for the WEA conference and exhibition.

WineEng 2017: Production and applied technology THE 2017 WEA CONFERENCE and exhibition – WineEng 2017 – will be held at the Vine Inn, located in Nuriootpa in South Australia’s Barossa region across September 6 and 7.

The conference is a significant and unique event on the wine calendar, concentrating on many aspects of wine production and aimed at production operations personnel (winemakers, engineering and maintenance staff, bottling and packaging management, general management as well winery suppliers).

The common goal for those who attend is to ensure that the Australian wine industry remains competitive both in the domestic and global markets.

The conference keeps key operational staff up to date with the latest global technological advancements, ensuring the Australian wine industry retains its competitive edge wherever possible.

Registration for the conference and associated exhibition opens at 8.30am on Wednesday 6 September; the conference will then commence at 10.30am with a welcome from Ben McDonald, the WEA President, following which the keynote address will be given by Thomas LeclercAsia Pacific Managing Director for global leading consulting and R&D company in the wine industry Vivelys.

Leclerc has a wide and versatile experience with the global wine industry scene, having worked on global production projects with major wine groups in France, Spain, Portugal and Chile, and now in Asia and Oceania.

His address will outline the role of applied technology, the current challenges facing the wine industry in different regions across the globe, the growing need to use and choose KPI’s, technical parameters linked to the winery board of production and product definition goals.

The presentation of technical papers will follow Leclerc’s keynote address.

The 2017 National Conference theme, ‘Production and Applied Technology’, will focus on ways in which wineries can improve productivity and reduce costs by being innovative and adopting new technology, therefore increasing the potential to add value to products

20 Grapegrower & Winemaker

via improved product quality, reduced wastage and improved efficiency.

Key speakers will address topics such as the adoption of IoT (Internet of Things), energy management, filtration advancements, grape crushing technology, thermovinification and a number of other areas of wine production and employee management techniques over two days of presentations which will provide opportunities to share and improve knowledge for the entire winery team.

The variety of presentations will also provide many choices for the conference delegate’s interests which can be clearly seen when looking at the conference program on the following pages.

Following on from the successful educational tastings conducted by the AWRI that have been included in WEA conference programs over the last couple of years a similar educational tasting session will be included in this year’s program looking at three pairs of Eden Valley Rieslings from the same vineyard (one current vintage and one older vintage) with conference delegates being shown the difference in character associated with the different vintages.

Also included in this year’s program will be a segment titled “Understanding the electricity market: how to reduce your costs”, the format of which will be a one-hour industry briefing presented by the South Australian Wine Industry Association chaired by Mark Gishen, SAWIA environmental and technical project manager, who will lead a panel discussion on the electricity market specifically tailored for the wine industry.

The panel of experts (including energy brokers, retailers and resource efficiency consultants) will explain some of the main questions and challenges faced by vineyards and wineries on how electricity is used and consumed, including: • How are prices likely to change in the future?

• What are the key causes of the price increases? (Renewables? Gas supply?

Network?)

• Why are SA prices higher than other states?

• How to understand your energy bill

– Winery Engineering Association 2017 National Conference & Exhibition

• How are network charges changing?

• What can be done to minimize electricity costs?

• Explaining the jargon about: Energy efficiency, Procurement & brokering, Peak shaving, Shifting load, Power generation and storage….

• How can I get data about my usage pattern?

This briefing will be a must attend for anyone with the responsibility for purchasing electricity and managing production, for example owner/operators, site managers, production supervisors, as well as purchasing and financial officers.

The standard of this year’s event is expected to be even higher than those previously held and of significant benefit to all who attend.

An integral part of this annual event is the great display of products and services available from Australian and international providers.

With the conference and associated exhibition being one of the few that is run on an annual basis it also provides an excellent opportunity for annual face to face networking amongst key operational staff coming from wine producers ranging from small boutique operations to those representing large multinational wine companies. The number and quality of trade exhibitors gathered in the one place at the same time also provides a similar opportunity to have face to face discussions with people who are experts in their field and willing to help.

The finale to the event will be the conference dinner to be held during the evening of the final day of the conference. The WEA conference dinner is always well accepted and enjoyed by all who attend and once again gives the opportunity for important networking in a relatively informal environment, and of course as always there will be a fund-raising section to support the Royal Flying Doctor Service.

WineEng 2017 will be an opportunity to rub shoulders with the leading experts in the industry.

For more information and to register, visit www.wea.org.au/wineeng.

2017 WEA AUSTRALIAN CONFERENCE PROGRAM Production & Applied Technology Wednesday 6 September 8.30am

Registration and view Exhibition - Tea/Coffee available

Conference Opening 9.30 – 10.30am

(session chaired by Ben McDonald, WEA president)

9.30am

Welcome Ben McDonald, Winery Engineering Association president

9.45am

Key Note Address Production & Applied Technology – A New Era to Come?

Thomas Leclerc, Vivelys Asia Pacific managing director

Morning Break 10.30– 11am 11am – 12.30pm 11am 11.30am 12pm

(Exhibition Area) Session chaired by Vince O’Brien, Ancoeur director and WEA committee member Predicting Ferment Performance with the New AWRI Ferment Simulator Tadro Abbott – Project Engineer - AWRI Partial Dealcoholisation of Wine – Comparing Technologies and their Sensorial Impact Andreas Blank, K+H Process Tec GmbH managing director Protecting Wine Integrity with Best Practice Bottling Neil Scrimgeour, AWRI Senior Scientist

Annual General Meeting 12:30 pm – 1:00pm

Chaired by Greg Schultz, Rockwell Automation executive account manager The AGM is for members of the Winery Engineering Association. Non-members are very welcome to attend but cannot vote.

Lunch will be available during this brief meeting and there will be plenty of time to interact with exhibitors after the AGM.

THE NATIONAL CONFERENCE AND EXHIBITION OF THE WEA

WINEENG2017 PRODUCTION + APPLIED TECHNOLOGY

COME VISIT US! REGISTER ONLI

NE

.AU WWW.WEA.ORG

SEPTEMBER 6-7, 2017 THE VINE INN BAROSSA VALLEY, SA

Winery Engineering Association 2017 National Conference & Exhibition – Grapegrower & Winemaker

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Wednesday 6 September continued ...

Lunch 12.30 – 2pm 2 – 3pm 2pm 2.30pm Afternoon Break 3 – 3.30pm 3.30– 4.30pm

(Exhibition Area) Session chaired by Ross Wilkinson, Treasury Wine Estates project manager and WEA director/deputy secretary Preparing for a Digital Future; Guaranteeing Product Traceability & Ensuring Plant Reliability Colin Gudgeon, F&B – Schneider Electric national business development manager Grape Crushing – History and Recent Developments Simon Nordestgaard, AWRI senior engineer (Exhibition Area) Session chaired by Chris Travers, Travhotech director and WEA committee member

3.30pm

Transforming Wine Production – Titanium Membrane and its Benefits for the Wine Industry Scott Russell, AMS Filtration business development manager

3.45pm

Membrane System for the Bubble Less Inline Adjustment of Carbon Dioxide & Oxygen Jochen Drück, K+H Tec GmbH global export director

4pm 4.15pm 4.30– 5.30pm 4.30pm 5.30– 6.30pm

New Innovative Replaceable Sparkling Wine Closure Andrew Byles, Reekap consultant Natural Refrigerant Chillers Jannie Howard, Gordon Brothers Industries marketing manager Session chaired by Peter Godden, AWRI Industry Engagement and Application manager Educational Tasting – Identifying Differences in Eden Valley Rieslings Networking and ‘stress relief’ (Exhibition Area)

*Please note that the evening is free for informal networking and there are many restaurants and places to eat in the Barossa. Further information will be provided available at the registration desk, with local brochures available. For pre-planning refer to www.barossa.com

Thursday 7 September 9am 9.30– 10.30am

Exhibition opens, tea/coffee available Session chaired by WEA committee member TBC

9.30am

Trelleborg Technologies & Selection Perfection of Hoses Nathan Rowbottom, Byford Fluid Solutions manager

9.45am

Reducing Contamination and Product Taint Risk, Through Innovative Cleaning Chemicals Damien Rankine, Dominant research and development manager

10am 10.15am Morning Break 10.30– 11am 11am – 12pm 11am 11.30am Lunch 12 – 1.30pm 1.30– 3pm

IO-Link and its Application in Wineries Darryl Blackeby, ifm efector, product sales manager Maximise Your Uptime - High Availability Servers Trent Reimers, NHP Electrical Engineering Products, technology specialist – software (Exhibition Area) Session chaired by Ross Wilkinson, Treasury Wine Estates project manager and WEA director/deputy secretary Insights into Filtration and Filterability Paul Bowyer, Blue H20 Filtration group oenologist/regional manager SA

.

Precise Control of Gases in Wine Brendan Rumbel, 3M Separation & Purification Sciences Division, ANZ business manager (Exhibition Area) Session chaired by Mark Gishen, SAWIA Environmental & Technical project manager

1.30pm

Understanding the Electricity Market: How to Reduce Cost Panel discussion facilitated by the South Australian Wine Industry Association with the panel being made up of representatives from key areas of the energy sector.

2.30pm

Information the Key to Unlocking Energy Saving Rosanne Sabiston, Rockwell Automation business manager – Power Control

Afternoon Break 3 – 3.30pm 3.30 – 5pm 3.30pm 4pm 4.30pm

(Exhibition Area) Session chaired by Ian Walsh, Rockwell Automation SA/NT sales manager and WEA committee member Interactive Wine Producers Safety Guide John Hutchings, Pro-Visual Publishing CEO Zero Harm – The Business Value of Good Work Place Safety Malcolm Deery, Programmed Group general manager – Health, Safety & Environment The Difference Collective - Helping Your Community’s Future Jo Marshall, Culturise chief culturiser

CONFERENCE DINNER 6.30pm 7pm Dinner

Pre-Dinner Drinks MC’s: Greg Schultz, Rockwell Automation executive account manager and Jo Marshall, representing Programmed In the tradition of WEA conference dinners there is a BYO arrangement to encourage everyone to bring wines to share at the dinner. For those who have forgotten to bring something from their own winery/region, you may purchase wine at the dinner.

22 Grapegrower & Winemaker

– Winery Engineering Association 2017 National Conference & Exhibition

WineEng presenters KEYNOTE SPEAKER Thomas Leclerc Vivelys Asia Pacific managing director

Leclerc has been in the wine industry for 19 years and has worked in almost all sides of the wine industry from wine sales in Brazil, international promotion management for Hennessy Cognac and export management for a global packaging company Sparflex. He has been with Vivelys for six years in wine production strategy and management.

This extensive experience gives Leclerc a global understanding of all wine aspects from production to wine marketing and sales.

Production & Applied Technology A New Era to Come?

Applied technology has directly impacted on the wine industry. However, it has been limited to the immediate surroundings and has been mainly used for two main reasons: 1. The reduction of costs through direct costs impact often related with human resources reduction such as machine harvesting, destemmers or barrel handling, but also through improved logistics and time efficiency such as centrifuges or filtration units; and

2. Quality – either to correct possible defects with tools such as thermo-vinification which was used historically on tough extraction grapes, rotten issues or pyrazines but have broader usage today; or to enhance quality with all tools helping in sorting quality or precise automated thermo-regulation in alcoholic fermentation.

‘A New Era to Come’ raises many questions a couple of which are as follows: • How will wineries link applied technology to production management metrics to make the best use of the technology in the future?

• How will production process will be built to meet wine style requirements and market data and what will be the role of Manufacturing Execution Systems (MES) in the current environment?

This presentation will outline the role of applied technology, the current challenges facing the wine industry in different regions across the globe, the growing need to use and choose data for KPI’s, technical parameters linked to the winery board of production and product definition goals. This will be illustrated by examples of recent technology and their impact on production.

OTHER PRESENTERS Tadro Abbott

Simon Nordestgaard

Australian Wine Research Institute (AWRI) project engineer

Australian Wine Research Institute (AWRI) senior engineer

Predicting Ferment Performance with the New AWRI Ferment Simulator

Innovations and Options for Grape Sorting

The AWRI’s new Ferment Simulator was released in beta in 2017 and has been through its first successful vintage. The new version brings the Ferment Simulator out of the realm of spreadsheets and into the WineCloud with a web app that allows wineries to access their ferments from any device with an internet connection. The Simulator allows the data to be collected, tracked and displayed on dashboards, as well as modelled to predict the future trajectory of the ferment. This gives winemakers an early warning of ferments that may race or become sluggish. The Ferment Simulator is free for all Australian winemakers. The session will provide an overview of the features available to winemakers and the learnings from the first vintage of operation.

Crushing releases juice from grapes and increases the speed of skin extraction. Classically it was performed by treading, but the process started to be mechanised in the early 19th century. Intense crushing equipment has been used at times, but relatively gentle overlapping lobe roller crushers are now the most commonly used configuration (when crushing is performed at all).

Recently there has been some renewed interest in more intense crushing equipment because of the potential for enhanced colour extraction and reduced skin contact time in red wine production.

This presentation will trace the evolution of grape crushing equipment and evaluate recent developments in the context of historical experience.

Wine Tanks www.jmaeng.com.au

Jury Road, Berri SA. Ph 08 8582 9500 Mark Lewis 0409 459 860 • Mark Johnson 0408 822 434 • jma@jmaeng.com.au • www.jmaeng.com.au

24 Grapegrower & Winemaker

– Winery Engineering Association 2017 National Conference & Exhibition

Trent Reimers NHP Electrical Engineering Products technology specialist – software

Maximise your uptime – high availability servers Achieving efficiency, keeping costs low and maintaining quality is the balance that leads to success.

Automation is a great solution for meeting these standards while keeping costs and waste low. When issues occur in your facilities, the results can be devastating. Downtime reduces efficiency and potentially leads to brand integrity issues. Food and beverage companies have tried to solve these problems with conventional servers running critical applications such as SCADA and Historians in multiple locations but this can be costly. Downtime problems continually plague this approach and it doesn’t scale well either. When systems fail, even for a short period, your bottom line is affected.

Thankfully, there are systems today to prevent downtime and keep food and beverage manufacturing systems running smoothly.

Jochen Drück K+H Process Tec global export director

Membrane system for the bubble less inline adjustment of carbon dioxide and oxygen The production of wine and other beverages requires a precise CO2 adjustment.

The CO2 membrane system of K + H is currently the only membrane system to target the CO2 bubble less into the filling machine. In the same process step, the gases nitrogen and O2 are largely removed from the product.

The reduction of O2 results in a better shelf life of the wine. Nitrogen promotes foaming during filling. The nitrogen reduction can therefore lead to a significantly improved filling performance. The gassing and degassing can take place at any intensity from zero to 10g/L directly on the bottling line. The output level of CO2 is irrelevant if there is more CO2 in the starting material than desired this is automatically detected by the system and the CO2 content is reduced accordingly.

Andreas Blank K+H Process Tec managing director

Partial dealcoholisation of wine – comparing technologies and their sensorial Impact Using alcohol reduction technologies is providing a tool to carefully adjust the mouthfeel balance of a wine, without detrimental effects on the aroma characteristics.

All tested physical treatments with the objective of alcohol reduction have been shown to reduce the content of the analysed flavour compounds. By means of mathematical modelling it is possible to predict this loss of flavour compounds. For the purpose of minimizing the loss of flavour compounds, with most technologies only a small portion of wine should be treated. Consecutive blending with untreated wine will efficiently minimise flavour loss.

This two-step process can be efficiently improved by coupling different membrane systems. The technology of membrane coupling using reverse osmosis and membrane contactors was recently modified to perform an automated, inline alcohol adjustment with the best possible aroma protection.

Yalumba Family Vignerons has been manufacturing high-quality wines for more than 160 years. Investing in new technologies from Rockwell Automation, future generations will be able to enjoy many more vintages for years to come.

“The process automation solution from Rockwell Automation provided the agility to meet the challenges of frequently changing production demands and made this solution a real win for Yalumba.” – John Ide, Manager – Winery Operations, Yalumba

Rockwell Automation is the Patron Sponsor of the Winery Engineering Association

Rockwell Automation is a proud supplier to Yalumba – Read more at:

https://goo.gl/QTRPQC Allen-Bradley and Rockwell Software are registered trademarks of Rockwell Automation, Inc. Copyright © 2017 Rockwell Automation, Inc. All Rights Reserved.

WEA-Advert_2017_half-page.indd 1

7/25/2017 12:28:21 PM25 Winery Engineering Association 2017 National Conference & Exhibition – Grapegrower & Winemaker

Darryl Blackeby IFM Efector product sales manager

IO-Link and its Application in Wineries

THE GEA GSC 200 DIRECT DRIVE CENTRIFUGE Even Einstein may have been impressed

ifm efector is a founding member of the IO-Link consortium, and the market leader with a comprehensive range of IO-Link sensors and master modules. Smart Observer software is also available for cost effective monitoring of IO-Link installations.

This presentation will cover the basics of IO-Link and its role in Industry 4.0, and advantages including increased machine uptime and reduce system costs. We will also look at how wineries can benefit using this technology.

Nathan Rowbottom

Byford Fluid Solutions manager

Trelleborg Technologies & Selection Perfection of Hoses

Highest energy efficiency Latest, biggest and best wine centrifuge

Rowbottom will go through associated technology developments by Trelleborg and uniqueness of capabilities including a simple summary of their newly developed products for new world markets and how their products have used these developments.

Rowbottom will also explain why you should question practices and look to grow with continuous improvement by using best available technologies, not just to lower costs but to improve outcomes.

In addition, he will be focusing on some of the differences looked at in other marketplaces that are not overly considered in Australia and why.

Paul Bowyer Blue H2O Filtration group oenologist / regional manager SA

Presentation: Insights into Filtration and Filterability

KEY FEATURES • Improved solids concentration • Higher yields • Higher capacity • Improved software • Lower maintenance costs • Reduced costs on lifting gear (one lift point) • Small footprint • Less operator intervention • Condition monitoring

Filtration remains somewhat of a black art in the wine industry, with winemakers using a combination of experience and information provided by manufacturers to achieve desired outcomes.

Recent changes in membrane compositions, coupled with the use of wine additives such as tannins, yeast extracts, grape juice concentrate, gum Arabic and CMC, have warranted an examination of how best to improve filtration outcomes.

This presentation will briefly overview different filtration approaches and their relative impacts on wine characteristics, both physical and sensory.

Although there is no current Australian standard for measuring wine FI, different methods for doing so will be presented and critiqued. Measurement equipment will also be discussed in conjunction with the correct interpretation of filterability analyses, and caveats indicated.

Neil Scrimgeour Australian Wine Research Institute (AWRI) senior scientist

You won’t believe how quiet this machine is!

The ones other people want to copy!

To learn more please contact sales.au@gea.com gea.com 26 Grapegrower & Winemaker

Presentation: Protecting Wine Integrity with Best Practice Bottling Poor bottling practices have the potential to irreversibly damage perfectly good wine and significantly reduce its shelflife before it reaches the consumer.

Inappropriate sanitation practices and insufficient management of oxygen can cause a variety of issues, both on the bottling line and across the supply chain.

This presentation will consider best practice bottling techniques, including efficient line set-up and control, minimising the impact of processing factors on wine quality and performance indicators that can be used to ensure that production stays on track.

– Winery Engineering Association 2017 National Conference & Exhibition

WEA Exhibitor Listing A&G Engineering A&G Engineering is Australia’s leading designer and fabricator of stainless steel tanks and vessels. For more than 40 years A&G has been at the forefront of stainless steel tank manufacture and design, providing complete vessel engineering solutions.

Advanced Metallurgical Solutions Pty Ltd

Blue H2O Filtration

CEM International Pty Ltd

BHF Technologies provides filtration, clarification, and purification services throughout Australia and New Zealand. With an extensive range of filters and hardware all backed by service and support from qualified engineers, BHF creates solutions that increase process efficiency and save you money.

CEM International Pty Ltd is a specialist engineering group which designs, manufactures and distributes quality equipment in niche markets within Australia and selected export markets.

These markets include gas storage and distribution, process and manufacturing industries.

Byford

Della Toffola Pacific

AMS is a wholly Australian owned and operated company in Adelaide with more than 18 years of experience in powder metallurgy. AMS uses advanced manufacturing techniques to produce their patented membrane and filtration systems. For more information, please visit: www.ams100.com

Commenced in 1996 and originally trading as Byford Hoses, the first step in the history was deciding to start importing food grade hoses directly. This commenced after Gary Byford came across Trelleborg hoses whilst researching the wine industry in Europe.

Aggreko Australia Pacific

CAPS Australia

For more than 50 years Aggreko has helped businesses around the world improve productivity, manage power demands and plan for emergencies.

Without the right power, cooling and moisturecontrol, producers can face big headaches. Aggreko knows the needs of the food and beverage industry inside out.

CAPS offer the widest range of industrial compressed air and power generation solutions in Australia, with 9 branches located nationwide.

Engineered around your needs, CAPS products include industrial air compressors, air blowers, power generators, air and cordless power tools, air receivers, mobile lighting towers, portable diesel air compressors, spare parts, and much more.

Della Toffola has more than 50 years of experience in winemaking, food and beverage production equipment, packaging lines and stainless steel processing. The extensive Della Toffola winemaking equipment range includes crushers/destemmers, pumps, presses, fillers, labellers, flotation systems, filters, storage, stabilisation, refrigeration and fermentation equipment, as well as complete turnkey solutions.

Dominant A 100% Australian owned company, supplying quality cleaning products and systems to industry.

Commencing business in 1958 as a manufacturer of cleaning and sanitation products for industry, Dominant has grown to be recognised as a leader and innovator, with a reputation for quality.

The market leader overseas returns to home ...

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Separator Technology Solutions

STS 200

Represented: in New Zealand by Vintech Pacific Ashley Whittington STS + 61 3 9016 4330 sales_au@sts200.com www.sts200.com

Andrea Birrell STS + 61 429 415 150 Andrea.Birrell@sts200.com www.sts200.com

Guy Rutledge Vintech Pacific +64 21 783 236 guy@vintechpacific.co.nz www.vintechpacific.co.nz

Winery Engineering Association 2017 National Conference & Exhibition – Grapegrower & Winemaker

27

Energy Power Systems Australia: Caterpillar EPSA has the equipment you need to get the job done: diesel and gas engines, diesel generators, gas generators, UPS, switch gear and a variety of components and ancillary equipment.

Fluid Chillers Australia

K+H Process Tec Your partner in dissolved gas management in wine, beer, soft drinks, water and other beverages. In Line alcohol reduction units, CIP systems and other stainless steel components.

Rockwell Automation MTA Australasia

Fluid Chillers operates from Australian factory complex in the Melbourne suburb of Dandenong South. Fluid Chillers manufacturers its CA series of weatherproof, air-cooled water chillers in a range with nominal capacities from 20 to 200KW, with a strong focus on industrial applications.

If your commercial or industrial enterprise requires high-quality process cooling solutions, look no further than MTA Australasia. With over a decade of experience in the industry, we are the leading choice for process cooling, heating, and air conditioning system solutions throughout Australia and New Zealand.

GEA Westfalia Separator Aus P/L

NHP Electrical Engineering

GEA Westfalia Separator is a global technology leader in the manufacturer of high-performance centrifuges to the wine/beverage/food industry with over 100 years’ experience. GEA Westfalia Separator supplies centrifuges for juice, wine, sparkling wine clarification, lees processing and a special process for tartrate stabilisation.

Gordon Gordon Brothers specialises in providing services to increase refrigeration system efficiency while also minimising running costs. The comprehensive cooling systems result in the production reliability that has earned Gordon Brothers its excellent reputation in the beverage industry.

IFM Effector For more than 40 years, ifm has developed, manufactured, and marketed sensors to industries that include assembly and robotics, automotive, material handling, packaging, metal forming, plastics, and food and beverage. We offer a complete family of position sensors, fluid sensors, diagnostic systems, networking products, and wiring solutions.

I2R – Integrated Industries Riverina The team at Integrated Industries have 50 years of combined experience. The trades and qualifications held by the team include: Electrical Engineering Electrical Trades Bachelor of Engineering (Computer Systems) Bachelor of IT (Applied Computer Science) Project Management

JMA Engineering Pty Ltd JMA Engineering is a manufacturing company based in Berri, South Australia, who for the last 30 years has specialised in engineering design, construction, manufacture and supply of stainless steel wine storage vessels, bulk wine storage and much more.

28 Grapegrower & Winemaker

having first-hand knowledge of the wine industry.

Together the team has over 40 years’ experience, and can provide expertise in wine making and engineering.

With 50 years of electrical and engineering industry excellence and 49 branches across Australia and New Zealand, at NHP it is our local footprint that helps us understand the specific project needs, no matter how big or small.

Consumer preferences, sustainability concerns, safety and legislative factors, and rising raw materials and energy costs affect beverage production. These factors require beverage manufacturers to monitor productivity and performance against costs. Investment in advanced technologies can help you to do more with less, move your business forward, and help you meet demand.

Roxset

A global leader in high-tech filtration, separation, and purification, serving the diverse needs of customers across the broad spectrum of life sciences and industry.

Roxset Flooring has developed a unique non-slip, durable epoxy flooring, polyurethane concrete (PU) flooring , methyl methacrylate (MMA) flooring and polyester flooring systems and a seamless epoxy wall coating system.

Our resin flooring coating solutions meets the highest OH&S standards set by HACCP, TGA, AQIS and Food Safe making it ideal for warehousing, food & beverage processing, and other environments required to comply with today’s accreditation and audit standards.

Pellenc

Schneider Electric

Pellenc Australia is a leading manufacturer of grape harvesters and a supplier to the viticulture industry.

Pellenc has also developed a winery equipment range of destemmers, grape sorting equipment and crushers. The range of grape harvesting equipment includes self-propelled and tow-behind models. We also offer a variety of implements for maintaining your vineyard such as pruning equipment, sprayers, wire lifters, under vine weeders and shoot thinning modules.

Schneider Electric develops connected technologies and solutions to manage energy and process in ways that are safe, reliable, efficient and sustainable. The Group invests in R&D in order to sustain innovation and differentiation, with a strong commitment to sustainable development.

Pentair Flow and Filtration Solutions

The STS system was designed specifically for the wine industry and addresses the different solids removal requirements across the winemaking process.

Pall Corporation

Pentair is your reliable source for innovative and proven technology enhancing the quality of your wine. We specialize in CO2 and O2 management, quality control, a wide range of process valves, microfiltration membranes for wine and ultrafiltration membranes for water and wastewater treatment.

Programmed Property Services Every day Programmed empowers organisations just like yours to concentrate on growth, expansion and profitability. As a leading property services and maintenance provider, Programmed offers a comprehensive range of services together with a flexible approach to meet your individual needs.

Ridgelea Ridgelea Pty Ltd is a family owned business that was established in 1987. Over the years the company has built a reputation for providing high quality machinery at competitive prices, as well as

– Winery Engineering Association 2017 National Conference & Exhibition

STS – Separator Technology Solutions

Travhotec Pty Ltd Travhotec specialises in the supply of Hot Water and Steam Boilers, Chillers and Heat Exchangers for the wine industry. It also supplies reliable Steam Supplies for various heating processes, pasteurisation, sanitation, and advanced wine process such as Flash Detente along with Wine Barrel sanitation.

Vintrace Vintrace lives, breathes and works to achieve just one aim: deliver the most impressive digital tool kit to the global wine industry. Our team’s passion for helping winemakers craft great businesses is the secret behind our success. Vintrace’s innovative cloud based technology allows you to access your data anywhere from any device.

Wine Australia for Australian Wine

Wine research is anything but dry science If you ever doubted that viticultural science is fascinating and multifaceted, spend half an hour talking with Ian Dry at the CSIRO. The conversation will likely take in everything from the origin of rootstocks, scion improvement and the pros and cons of GM foods, to the potential for research into plant growth regulators to control winegrapes ripening.

Mind you, Ian’s own back story has a few surprises along the way. City born into a teetotal family, a career in primary industries, let alone wine, seemed unlikely, but he ‘always had an interest’.

‘I had a garden when I was younger and grew a lot of vegetables that I never ate, because I didn’t eat vegetables until I was 25, but I just enjoyed growing them. And because Peter did Ag Science I decided to do the same but then got side-tracked into other things.’

doctoral fellowship by the CSIRO and spent a year in the UK, adding molecular biology to an already impressive skillset.

Returning to Adelaide, he worked on a variety of projects, including some groundbreaking work understanding the browning reactions in fruit and vegetables.

‘When I first joined CSIRO, the then Division of Horticulture was a true horticultural department covering a really wide range of crops, including winegrapes’, he said.

With the growth of the wine sector, research on winegrapes has increased to now represent about 80 per cent of funded work. Ian leads a team of around 40, most of whom are involved with some form of viticulture research.

One of the main areas of focus is germplasm improvement through classical breeding approaches with a few modern touches.

Peter Dry is Ian’s older brother and, as ‘One of the problems we have with most in the sector would know, is one of viticulture now is that we’re using varieties our most respected, although recently that were selected over retired, wine viticulturists 300 years ago in Europe ‘One of the problems we (he’s the oldest of four, where they didn’t have have with viticulture now is and Ian, the youngest). issues with salinity, or that we’re using varieties The pair spent many heatwaves, or downy that were selected over 300 years together at or powdery mildew, or years ago in Europe’ the Waite Campus even phylloxera, which in Adelaide, but with didn’t appear until different organisations – Peter with the the 1870s, so they were all bred under University of Adelaide and Ian with the conditions where they were just selecting CSIRO, where he is now Group Leader for for production and quality.

Winegrapes and Horticulture.

‘That germplasm has been disseminated ‘The strange thing is not just that we both all over the world because it’s really ended up in the wine industry but also that superior in terms of quality, but it doesn’t Peter trained in plant pathology but didn’t have any adaptability to a lot of the continue down that path, while I didn’t challenges found in the new areas such as study it but now do a lot of it’, Ian said.

Australia.’

He also spent some time in academia when, after completing his PhD at the University of Adelaide, he was encouraged to stay on to ‘run the lab’ and become a lecturer. He then was offered a post-

August 2017 | www.wineaustralia.com

Similarly, Ian says, all rootstocks brought to Australia were adapted from crosses made overseas for overseas conditions and they don’t always perform well under

Dr Ian Dry

Australian conditions, such as when you have high levels of salt in the irrigation water.

Other key research areas within the Winegrapes and Horticulture group are the biochemistry and genetics of grapederived flavour and aroma compounds (complementing the work done up the road at the AWRI) and using plant growth regulators to try to change the rate of berry ripening to help deal with the increasing problem of compressed vintages.

However, the fastest growing research area – and Ian says this is true of all agriculture, not just wine – is the potential application of digital technology.

‘The CSIRO is a world leader in this area, particularly in the use of sensors to collect data in everyday situations and our group is applying this in the vineyard’, he said.

‘We aren’t going down the robot and drone path because that’s already here. We want to build sensors you can put on a tractor so that as you are driving down the rows, doing weeding or spraying, you can be picking up data that will tell you something about the canopy in terms of mineral nutrition, water-use efficiency, disease status and the potential yield. That’s a big one for the sector.’ www.wineaustralia.com | August 2017

Finding the opportunities within global consumer perceptions of Australian wine

the markets consume Australian wine.

Understanding how global wine consumers perceive Australian ‘While the USA has the most Australian wine is key to finding the market wine drinkers, Australia’s share of the segments that can total wine drinker base at be best targeted ‘The research shows 19 per cent is relatively to grow the that 50 per cent of low in comparison to sector’s exports regular wine drinkers most of the other markets sustainably. in the USA are aware of studied’, Peter said.

Australian wine. If half With this in mind, ‘For example, 42 per cent of them were converted Wine Australia of regular wine drinkers to Australian wine, this initially engaged in the UK drink Australian would add an additional international wine. This suggests that 5.4 million people who research company there is still significant drink Australian wine on a Wine Intelligence upside for Australian wine regular basis in the world’s back in 2010 to in the USA. biggest wine market.’ conduct a study of Australian wine perceptions compared to competitors Figure 1: Number of regular wine drinkers such as France, Italy, USA (California) and Chile.

Market All wine The study has been completed annually, covering metrics such as country of USA 90.5 origin awareness, country of origin China 48.2 conversion, country of origin usage, quality perceptions of wines by origin and Japan 30.6 associations with wines by origin.

Over the last seven years, the markets studied have expanded and in 2017, nine markets were included (see figure 1) that together cover 80 per cent of the $2.3 billion of wine exported from Australia.

Wine Australia Manager Market Insights Peter Bailey said the study covers 232 million regular wine drinkers and 58 million regular Australian wine drinkers, with the research showing that a quarter of the regular wine drinkers in

August 2017 | www.wineaustralia.com

‘The research shows that 50 per cent of regular wine drinkers in the USA are aware of Australian wine. If half of them were converted to Australian wine, this would add an additional 5.4 million people who drink Australian wine on a regular basis in the world’s biggest wine market.’

The awareness of Australian wine in the USA is lower among younger consumers and compared to other competitors. For example, in the USA, 17 per cent of regular wine drinkers aged 21–24 are aware of Australian wine compared to 21 per cent for Chilean wine and 42 per cent for French wine.

Australian wine drinkers

Australian wine market share

17.2

19%

14.0

29%

4.9

16%

UK

28.4

11.9

42%

Canada (English speaking)

14.3

5.4

38%

South Korea

10.6

1.1

10%

Canada (Quebec)

5.4

1.9

34%

Hong Kong

2.2

0.9

39%

Singapore

1.5

0.9

57%

231.8

58.1

25%

Total

Source: Wine Intelligence

It is a similar pattern for the 25–34 and 35–44-year-olds.

Figure 3: Associations with Australian wine (% who agree or strongly agree with the statement)

At the other end of the spectrum, 71 per cent of regular wine drinkers are aware of Australian wine compared to 65 per cent for Chilean wine and 92 per cent for French wine.

‘Millennials (those aged 21–34 years) are arguably the most important group among regular wine drinkers in the USA’, Peter explains.

‘According to Wine Intelligence, they represent a third of the USA wine drinking population and are growing in size. They also account for 40 per cent of the volume but importantly 50 per cent of the dollars spent on wine in the USA. They are frequent and high-spending wine consumers and are driving the premiumisation trend in wine sales in the USA.’ As shown in Figure 2, USA Millennials awareness of Australian wine is relatively low. Furthermore, only 10 per cent of the Millennials who regularly ‘Millennials (those aged drink wine indicated they 21–34 years) are arguably had drunk Australian the most important group wine in the last six among regular wine months. drinkers in the USA ’ However, even within the Millennial demographic, the research shows that there are differences in their profiles.

‘The younger Millennials (21–24 years) have lower disposable

Source: Wine Intelligence

incomes available to spend on wine, are less experienced in wine and are heavily influenced by promotional offers and label design’, Peter said.

‘On the other hand, older Millennials (25–34 years) are the most valuable wine demographic in the USA, have high

Figure 2: Awareness of wine by origin among regular wine drinkers in the US

levels of involvement in wine, and are the most adventurous towards wine.’

While the awareness of Australian wine is relatively low among Millennials, they more strongly associate Australian wine as expensive/fine wines compared to the older generations (see figure 3). For example, 71 per cent of 21–24 and 62 per cent of 25–34 year-old regular wine drinkers associate Australian wine as expensive/fine wines compared to 27 per cent of 55–64 year olds and 24 per cent of people 65 and over who are regular wine drinkers.

According to IRI, 90 per cent of Australian wine sales in the USA off-trade are in the big volume US$4–7.99 per bottle price segment and Australia holds a 12.7 per cent share of the segment.

In contrast, Australian wine holds just a 0.7 per cent share of the market at US$15–25.

Peter suggests that if the Australian wine category wants to grow its share of this segment, then marketing activities should be targeted at Millennials.

‘They are frequent and high-spending wine consumers and have a positive association with Australian wine’, he said.

Source: Wine Intelligence

‘The challenge is to increase their awareness of Australian wine and then to convert them into regular Australian wine drinkers.’

www.wineaustralia.com | August 2017

Soft pruning making a big impression – at last Adrian Williams believes the arrival of soft pruning is the most important thing to happen to Australian viticulture since Richard Smart wrote Sunlight into Wine, his definitive guide to canopy management.

And there’s a nice symmetry to that, because it was an article Richard wrote back in 2014 that inspired the retired engineer turned full-time (and very passionate) grapegrower to learn more about a technique that until then had flown very much under the radar in Australia.

Three years later, soft pruning is being picked up by several of Australia’s leading vineyards, including on the Mornington Peninsula where Adrian grows his grapes, with full support from the Italian specialists who have perfected it.

‘It was rather a small article and if you were just skimming through Grapegrower and Winemaker you might have missed it, but it really grabbed my attention because I had been thinking about the long-term structure I wanted for my vines’, he said.

A dissected vine highlighting dead wood and impeded sap flow resulting from common pruning methods.

Adrian got immediate buy in from the Mornington Peninsula Vignerons Association and several local wineries, then from the Macedon Ranges, Yarra Valley and Adelaide Hills regions, and from Wine Australia, which provided a Visiting Scholar Bursary to help cover costs.

Adrian attended the 2014 International Conference on Grapevine Trunk Disease in Adelaide to learn more, then spent two weeks in Italy talking with the Italian ‘They dissect a vine – company Simonit and cut it in half down the Sirch and – perhaps whole length – and that more importantly – their is absolutely revealing clients. because suddenly you

As a result, Simonit and Sirch specialists Marco Tessari and Giacomo Manzoni flew to Australia last winter, at see where there is dieback the height of the ‘The first of their from cuts, fungal disease pruning season, to vineyards that I emanating around cuts hold workshops in walked into, I just and the way it progresses’ all four regions and stood there and said work one-on-one for “wow”. The shoots a day with 10 individual wineries. And they were about 300mm long and across the have been overwhelmed by the response. vineyard every shoot was 300mm long.

The uniformity was amazing and the ‘They have signed so many contracts comments I heard from their clients just that Marco has committed to spend at blew me away. So, I committed to bring least nine months of the year in Australia’, them to Australia.’

Adrian said. ‘They aren’t consultants or The interest was two-way, with Simonit and Sirch offering to send two people for two weeks for free if their out-of-pocket expenses were covered.

Wine Australia for Australian August 2017 | www.wineaustralia.com Wine

contract pruners; their prime business is training people.’

The concept of soft pruning was developed in France, but Adrian says

Simonit and Sirch have refined it to the extent that it is becoming the preferred approach in many of the world’s top vineyards. And they are doing that through practical actions.

‘They dissect a vine – cut it in half down the whole length – and that is absolutely revealing because suddenly you see where there is dieback from cuts, fungal disease emanating around cuts and the way it progresses down the trunks; and you compare those vines with vines that are healthy. It just blows you away.’

Adrian is equally impressed by the ability of the Australian sector to get something happening so quickly.

‘Mark Krstic, the AWRI’s node manager in Victoria, was also excited and his association with our regional body was important. And then we had Wine Australia to help with funding. We’re very lucky that we’ve got these structures in place.’

Applications for Wine Australia’s travel and visiting scholar bursaries close 6 October 2017. Visit wineaustralia.com/ research/applying-for-funding for more information.

Wine Australia Industry House cnr Botanic & Hackney Roads Adelaide SA 5000 | PO Box 2733 Kent Town SA 5071 T: 08 8228 2000 | F: 08 8228 2066 | E: research@wineaustralia.com | W: www.wineaustralia.com

grapegrowing Climate smart viticulture Using crop calendars and simple indices Crop calendars can be a useful flow of information between viticulture and climate science, according to Peter Hayman and Dane Thomas (South Australian Research and Development Institute [SARDI] Climate Applications) Tom Remenyi (Antarctic Climate and Ecosystems Cooperative Research Centre).

CROP CALENDARS link the main stages of budburst, flowering, veraison and harvest to the weather and climate risks that occur at specific stages. In this article Peter Hayman, Dane Thomas and Tom Remenyi describe the calendar and demonstrate some of the available models of crop development to compare the late maturing 2016/17 vintage to the earlier maturing 2015/16 vintage in the Barossa. The researchers also employ some common indices to benchmark the 2016/17 vintage in the Barossa (SA), Tamar Valley (Tas), Hunter Valley (NSW) and Margaret River (WA).

BACKGROUND Each vintage is a unique combination of accumulated heat and rainfall over a season in combination with the timing of specific events such as frosts, heatwaves and rain. The quality of the grapes that are harvested are largely a result of how winegrape growers have managed the opportunities and challenges of that vintage.

The severe heatwaves across much of South Australia and Victoria in January and February 2009 provide an example of the interaction between management and climate.

A University of Melbourne study found that despite the level of heat being much greater in the hot inland regions, there were more reports of damage in cooler regions. This was attributed to a combination of maturity stage, canopy management, irrigation infrastructure

and importantly, grower experience and expertise in dealing with heatwaves (Webb et al. 2010).

In subsequent seasons a lot of practical experience on heatwaves has been shared across the industry and people are adapting. An example is where the Adelaide Hills region has used grant funding to develop information packages on upgrading irrigation infrastructure, so that whole vineyards can be watered prior to a heatwave.

Because heatwaves affect health and safety, transport infrastructure and bushfire risk there has been a significant investment in forecasting heatwaves and communicating the likelihood of coming events. The February 2004 heatwave came as a surprise to some winegrape growers.

At workshops organised by SARDI at the 2013 and 2016 Australian Wine Industry Tech Conferences delegates pointed out that in recent vintages they were always pre-warned of a heatwave and, in most cases, knew what action to take to minimise the impact.

Heat waves are just one risk facing winegrape production; the very wet summer of 2010/11 across most of southern Australia and in some regions, the wet conditions of the 2016/17 vintage present another set of problems. In contrast to heat waves, when these wet conditions are widespread, they tend to be more damaging in the warm to hot regions where viticulturists often don’t implement a preventative spray program for bunch rots such as Botrytis.

TO UNDERSTAND THE VINEYARD Winegrape growers can easily list the weather and climate risks that they are likely to face. A more difficult task is to organise the advances in weather and climate information to address these risks. To help in in this process SARDI climate applications have used a crop calendar as shown in Figure 1. This calendar is based on the integrated pest management (IPM) calendars that link the lifecycle of a pest to the development stages of winegrapes. Rather than susceptibility to pests and disease, we are looking at the timing of sensitivity to weather and climate risks.

Across the past four-to-five years these calendars have been used in the Barossa, McLaren Vale, Limestone Coast, Mornington Peninsula and Tasmania.

These crop-climate calendars are used for researchers working in weather and climate science to better understand the impacts in the vineyard and to design products and services to manage the impact. It is a way for climate application researchers to learn about the vineyard.

DETERMINED BY TEMPERATURE The calendar links the main stages of budburst, flowering, veraison and harvest to the weather and climate risks that occur at specific stages. The rate of development will be different for an early maturing variety like Chardonnay compared to later maturing like Pinot Noir or Cabernet Sauvignon.

The development of all varieties is driven by

Table 1. Crop calendar showing key growth stages and climate risks at these stages

August 2017 – Issue 643

www.winetitles.com.au

Grapegrower & Winemaker

33

grapegrowing Table 2 Range of growing season temperature (seven months April to Oct in northern hemisphere). Modified from Jones et al. 2005.

Note these are from benchmark regions rather than climatic limits of where the variety can be grown.

Pinot Gris

13-15

Riesling

13-17

Pinot Noir

14-16

winegrapes are produced outside of this range. Recent research suggests that September to March is a better period than April to October (Jarvis et al. 2017).

Nevertheless, Table 2 is useful to start discussion rather than lead to definitive conclusions.

Chardonnay

14-17

2015/2016 AND 2016/2017

Sauvignon Blanc

15-18

Semillon

15-18

The vintage of 2015/16 continued a pattern of earlier vintages over the last decade or so. In contrast, 2016/17 was a late vintage. In the table below the first row shows that the average October to April temperature for the 20 period 1986 to 2005 was 18.2. The 2015/16 vintage was 2 degrees above average with a GST of 20.3, although 2016/17 was cooler, it was still above average.

Next to the value we have included where this value ranks in the historical record. Deciles are determined by ranking the historical data from 1986 to 2005 from coolest to warmest. Surprisingly, the 2016/17 vintage was a decile 8 season.

In other words only 2 out of 10 seasons in the period 1986 to 2005 were warmer and 8 out of 10 were cooler. The 2015/16 season is marked as >D10. This signals that 2015/16 was warmer than any season experienced in 1986 to 2005. We have used a colour scheme with cooler blues and greens for below decile 5 and warmer oranges and reds for above decile 5.

Vintages that are warmer than the historical record are likely to be more common as the planet continues to warm.

What is interesting is that most people in South Australia (winegrape growers and the general public) would rank 2016/17 as a cooler summer when it was actually warmer than average. It is partly that we are getting so used to warm summers that an average summer feels cool.

A closer look at Table 3 shows that the unusual part of 2016/17 vintage was the cool wet spring associated with a decile 1 September followed by a decile 2 October and a decile 3 November. Those who follow climate drivers will recall that in spring of 2016 we had the strongest negative Indian Ocean Dipole on record.

Cabernet Franc

15-19

Tempranillo

16-19

Merlot

16-19

Malbec

16-19

Viognier

16-19

Shiraz

15-19

Cabernet Sauvignon

15-20

Grenache

15-20

Zinfandel

17-21

Nebbiolo

17-21

Table Grapes

16-24

Raisins

18-24

accumulated heat.

Temperature is the most important climatic variable for winegrape production. There has been a long tradition in viticulture of using indices such as mean January temperature or Growing Season Temperature to compare regions within a country, match regions between the New World and Old World and to compare vintages.

There has also been much debate on which set of indices is the most appropriate. A simple measure of seasonal heat is Growing Season Temperature (GST) which is the mean temperature ((Max + Min)/2) for the October to April period in the southern hemisphere or the reverse seven months (April to October) in the northern hemisphere.

The table below comes from Jones (2005) who used the world’s benchmark regions for each variety. Many will question the relevance of this table to the Australian context as successful commercial production of quality

This contrasts with 2015 which had a cool September followed by a decile 9 October and decile 10 November which was consistent with the dry hot conditions associated by the El Nino event. The summer period of December, January and February were warmer in 2015/16 than 2016/17, but in both years all months ranked warmer than decile 5 (they were above average).

The difference between seasons becomes clearer with accumulated Growing Degree Days (GDD). In this case we are using GDD base 10 which is the mean temperature for each day minus 10 degrees. At the end of November the long term average accumulated GDD is 352.

In November 2015 this was 532 and compared to only 293 in November 2016. The GDD are more useful as an accumulated number than the total for the season. As a very rough rule of thumb, verasion occurs around 1000 GDD and maturity around 1300 GDD with the range between quicker and slower maturing varieties of about 100 GDD. There are other factors that contribute to maturity including the crop load.

Maturity is a better measure than harvest date, Petrie and Sadras (2007) refer to harvest date as a pseudo phenology stage because it is an interaction between crop development and decision making by viticulturists and winemakers.

At Nuriootpa, using the base period of 1986 to 1995, 1300 GDD is accumulated by the end of February (from 1 October start). In 2015/16 over 1300 GDD had been reached by the end of January. Consistent with earlier remarks about 2016/17 being average rather than cool, the value of 1300 GDD was reached a month later than 2015/16 but tracked similar to the 1986 to 2005 period. As noted earlier, we have used the conventional start of 1 October to start accumulating GDD with a base 10 degrees Celsius. We have included the GDD for the month of September in Table 3 in brackets because it is not included in the accumulation. It is worth noting that at Nuriootpa, using a base 10 for GDD, including or excluding September will

Table 3. Detail from crop calendar for Nuriootpa Viticultural station showing Growing Season Temperature and Growing Degree Days. The deciles (e.g. D2) represent the ranking relative to the 1986 to 2005 base period. The colouring scheme for the deciles are shown below the table.

34 Grapegrower & Winemaker

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August 2017 – Issue 643

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grapegrowing

Figure 1. Date that 1000 GDD threshold is reached using a base 10 and accumulating from 1 October. The date is the average of 1986 to 2005.

Table 4. Climate indices for four growing regions for the 2016/17 vintage, the decile of this value (in parenthesis), and the median for the 20 year period from 1986 to 2005 shown in square brackets.

Tamar Valley

Margaret River

Barossa

Hunter Valley

Growing season temperature (°C)

14.6 (D8) [14.4]

17.4 (D1) [18.3]

18.6 (D8) [18.4]

22.2 (D10) [21.0]

Growing season rainfall (mm)

326 (D7) [297]

255 (D5) [255]

254 (D9) [166]

516 (D6) [494]

Number of days when daily mean temperature was warmer than the expected 90th percentile for that day

26 (D7) [25]

18 (D3) [23]

26 (D7) [24]

39 (D10) [20]

Number of days in the growing season that were Moisture Balance positive

66 (D8) [58]

40 (D5) [43]

46 (D10) [32]

67 (D7) [59]

only make a small difference.

The date a threshold level of GDD is reached can be used to compare vintages as in Table 3 and can also be used to compare regions as shown in Figure 1.

Inland and northern regions reach the 1000 GDD threshold much earlier in the calendar year than southern sites.

HOW WARM, HOW WET, HOW MANY HOT DAYS AND HOW MANY WET DAYS? The following table shows some key climate descriptors for the 2016/17 vintage for Barossa, Hunter Valley, Margaret River and Tamar Valley. In the table below we have used four indices; growing season temperature and growing season rainfall where the season is October to April.

The next two questions are how many hot days and how many wet days. Hot days can be defined as hotter than a given threshold such as 35 degrees Celcius, but 35 degrees Celcius is extremely rare in Tasmania and a common summer’s day in Renmark.

We have used the number of days where the mean daily temperature was warmer than the expected 90th percentile of that day. Determining the 90th percentile of a day is a way of setting the expected value for that day (e.g. for 15 January) based on the historical past. The 90th percentile is the 18th highest value for 15th January in

36 Grapegrower & Winemaker

the years 1986 to 2005 (90% – or nine out of 10 years were cooler than this value).

The use of mean daily temperature rather than maximum temperature reflects the understanding that warm days and warm nights contribute to temperature induced damage to grapevines.

The number of wet days is likely to be related to the seasonal rainfall but disease management is much more challenging if the rain is spread over many days than if it falls in a few events. Defining a wet day as a day with more than 2mm or 5mm across all regions runs into a similar problem as trying to define a hot day. A fall of 2mm in autumn in Tasmania will cause more disease problems than 2 mm in January at Renmark, especially if it is followed by a 35°C day.

To better define the impact of a rainfall events we have used an approach based on moisture balance. A day has a positive moisture balance when rainfall exceeds evapotranspiration (water use by the vineyard). Our index maintains a running total of the rainfall minus evapotranspiration over time with the maximum rainfall that can be carried forward to the following day limited to 10mm.

For most of the season the vineyard has a water balance deficit (i.e. evapotranspiration exceeds rainfall, leaving a dry canopy) and the index records the number of days when the www.winetitles.com.au

water balance is positive indicating a wet canopy and higher disease pressure.

As with Table 3, to place the 2016/17 vintage into historical context we have shown which decile during the 20 year period from 1986 to 2005 (D in parenthesis) that the values for 2016/17 correspond to. A higher decile indicates the 2016/17 value was warmer, wetter or had a larger number of days than what occurred during the 20-year period from 1986 to 2005.

As expected the growing season temperature in 2016/17 was coolest in Tamar Valley followed by Margaret River, Barossa and then Hunter. Comparing the vintage with the historical record shows that viticulturists in Tamar, Barossa and Hunter dealt with seasons that were both warmer and wetter than average. In contrast, Margaret River had a one-in-10 cool vintage with a decile 5 rainfall. It is worth noting in passing that about 250mm rainfall from October to April is normal in Margaret River but this same amount of rainfall was a one-in-10 wettest year for the Barossa.

The number of days when the mean temperature was warmer than the 90th percentile follows a similar spatial pattern. Winegrape growers in NSW were affected by heatwaves in mid-January and mid-February. The number days that had a positive moisture balance were decile 5 or higher at all sites. The 46 days in the Barossa, a decile 10, may have caused as much or more challenges compared to the 67 in the Hunter because they were outside the experience and normal spray programs.

CONCLUSION The Crop-climate calendars are a useful tool to list and prioritise the main climate and weather risks. Simple indices have been used to compare regions but can be used to rank vintages in a variable and changing climate and to learn from other regions that are already managing winegrapes in climates that may be the future.

References

Jarvis, C., E. Barlow, R. Darbyshire, R. Eckard and I. Goodwin (2017). “Relationship between viticultural climatic indices and grape maturity in Australia.”

International journal of biometeorology.

Jones, G. V., M. A. White, O. Cooper and K. Storchmann (2005). “Climate change and global wine quality. .” Climatic change 73: 319-343.

Petrie, P. R. and V. O. Sadras (2008). “Advancement of grapevine maturity in Australia between 1993 and 2006: putative causes, magnitude of trends and viticultural consequences.” Australian Journal of Grape and Wine Research 14: 33-45.

Webb, L., A. Watt, T. Hill, J. Whiting, F. Wigg, G. Dunn, S. Needs and E. W. R. Barlow (2009). Extreme heat: Managing grapevine response, GWRDC and University of Melbourne.

August 2017 – Issue 643

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grapegrowing

A sustainable vineyard model If you’ve ever thought of moving toward a more organic growing model but don’t like the idea of risking it all in case your vineyard is ransacked by disease, it might be time to consider Integrated Pest Management.

Camellia Aebischer reports.

ABSTAINING FROM the use of synthetic fertilisers can be a silent protest against a short-term solutions-based farming culture. As far as political divide, the practises tend to be heavy on the extreme ends of the spectrum: either a biodynamic and organic approach, or conventional agro-chemical farming.

Most winemakers who adopt a reductive approach to synthetic fertilisers and take care of the natural elements in the vineyard aren’t often able to leverage themselves with a category. Until now.

The French term, “la lutte raisonnee”, untranslatable, but loosely defined as “a reasoned fight” is a practise that is very close to organic, but allows the use of synthetic fertilisers at the personal discretion of the farmer.

The farmer is not bound by any rules, and his practise is usually distinguishable by a ladybird logo on the label, which is familiar in France.

Tom Munro, a winemaker and broker at The Other Bordeaux has translated many viticultural papers from French to English and explained the practise as “any strategy that results in a reduction in chemical inputs in the vineyard.”

“Things like using knowledge of ecosystems and pest lifecycles so that any sprays you use are most effective, or using innocuous wetting agents that make active ingredients more potent, or just reading weather forecasts correctly so that what you put out today doesn’t get rained away tomorrow. It’s just about acting intelligently and not just following the instructions on the chemical packets.”

For Australian’s and other countries, the closest practise (aside from just doing things your own way) is known as Integrated Pest Management (IPM). Although the practise focuses most on engineering the right type of ecosystem, it doesn’t shun the use of synthetic products where necessary.

WHAT IS IPM? IPM is the process of controlling pests through a combination of practises, taking a preventative approach.

38 Grapegrower & Winemaker

“Too many farmers are inclined to look at grapes and say ‘we’ve put this vineyard in, now how do we keep the outside world out of it?’” said Daniel Fischl (pictured left) owner and consultant at Eartrumpet, an IPM conversion business.

“Traditionally they’re taking a piece of native environment that’s subject to all these processes, clearing it, putting in an ancient monoculture and expecting to stop that outside world from coming back in.

“We need to set up a system so that the vineyards are naturally managed. That vineyard has a place in the ecosystem so we can’t just put up walls and nets to keep things out.”

Fischl’s consulting comes from a solid history in biology and plant research. After completing a PHD at UC Davis, Fischl worked in Napa Valley (where he met his wife), and the pair eventually moved to Melbourne to run Eartrumpet and a small wine label, Linnea.

IPM practises take in to account the ecosystem both inside the vineyard and in its surrounds. It considers environmental factors that are unique to the site/region and country, as well as the strength of the individual grapevines, to create a balanced environment and manage disease pressure.

Unlike organic and biodynamic practises, that sometimes utilise companion planting, IPM has the technique at its helm.

“We do a lot of research and study on the surrounding area, learning everything we can about plant and insect species, ecosystem dynamics and weather etc.

“We look at the dynamics of the environment around the vineyard and say ‘what can we do to encourage a beneficial environment here?

“And what kind of network can we engineer so that the vineyard is itself providing ecosystem services, and is in beneficial existence with the surrounding area?’.”

At Tarahill winery in Rutherglen, owners Andrea and Jonathan Hamer run an organic vineyard using biodynamic practises in combination with integrated pest management techniques.

“What we’re looking for in planting certain things, is to increase the bird and beneficial insects – hopefully. We look for things that flower and provide a habitat for them,” said Jonathan.

“We’ve put an orchard in the middle of the vineyard. Some grevilleas and melaleucas, and planted mint bush, to encourage bird and insect life.

“The whole exercise is to get lots of different things living in the vineyard.

“We don’t just have a clover mix in the inter-rows we don’t mind having wheat and such.”

Although biodynamic practises are undertaken by Andrea and Jonathan, they remain realistic about where to draw the line. Having science backgrounds helps them to combine techniques.

As Jonathan explained, “I don’t use yoghurt as my solution to mould in the vineyard.”

Fischl believes that organic viticulture can be risky. “The controversial word on organics is that not every vineyard can switch to it. Not that the farmers don’t have skills but some sites are just more prone to disease pressures than others.

“When you’re farming organic you want to be in a site with

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August 2017 – Issue 643

lower disease pressure, because the protection systems you use with organics are weaker than with chemical farming.”

As Tarahill is located in Rutherglen, the Hamer’s are growing in a phylloxera zone, which unfortunately can’t be managed through IPM at this stage, organic or not.

BALANCING A VINEYARD Fischl spends a lot of time in airports, flying around the world to consult with his clients. On a recent trip to Mexico, he was met with the challenge of working out an IPM plan for an organic vineyard in a region laden with glassy winged sharpshooters.

“The problem was the bacteria (Xylella fastidiosa) in native surrounding plants, which can damage the grapes. The glassy wing is a perfect carrier for Xylella, which doesn’t affect many of the native plants” he said. So Fischl went in search of a locally-viable solution.

Keeping local disease pressures at bay can be as simple as allowing multiple organisms to flourish. It may sound silly that to have less disease problems you should have more potential diseases, but the key is in the variation. At Tarahill, the Hamer’s manage their vineyard with this in mind.

“We want to have lots of microorganisms in the vineyard, but don’t want to be in the situation where one mould is suddenly in the position to multiply en masse,” said Jonathan.

“For example, there tends to be a fight between the various yeasts in natural winemaking and you hope that the best yeast for flavour is the one that wins.

“In [an organic] vineyard the approach is that you’re always going to have mould of some sort, but you don’t want to have powdery or downy as the one strain. If you have other moulds there they will basically deny the mildew its takeover.”

For Fischl in Mexico, bringing in a competitor for the glassy winged sharpshooter was key.

“We don’t have access to the wasps that we need to parasitise the eggs of the glassy winged sharpshooter in Mexico. But, what we did find is that some egg masses had been parasitised by a local wasp,” he said.

“The wasp wasn’t commercially available so we got in touch with the local school and funded a program to capture, identify and expand that species of wasp and get them to a commercial growing level.”

August 2017 – Issue 643

“For the organic vineyards there, we’re building some buffer strips in along the perimeters. Where the trees are that harbor the pests, we’re putting in a selection of native plants that are constantly flowering, to attract the local wasp species.”

Through this, the pressure of the abundant glassy-winged sharpshooters can be reduced in the vineyard, allowing ease of organic viticulture. But it’s not as simple as a single solution.

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39

grapegrowing Fischl is also replacing some of the front rows of vines with disease resistant stock and reinforces the “need to take multiple approaches.”

For something as complex as an ecosystem it will take plenty of steps to balance things out, but to rid the vineyard of a common pest there are two easy options: ladybugs and soldier beetles.

“We keep a fair amount of long grass in the vineyard and tend to mow just every second row during spring.

“The soldier beetle goes around doing wonderful things like eating aphids, and lives in long grass. So, if you want to attract them keep the grass long,” said Jonathan.

SYNTHETIC PRODUCTS For those farming conventionally, but who wish to reduce their chemical footprint, combining an IPM plan with synthetic products as a last resort is a good way to insure against failure.

“If your goal is truly noble and environmental, and you want to keep resistance down etc. that’s great.

“I like these basic low spectrum materials when there’s low disease pressure.

“The curatives for powdery mildew are organic which is great, but say sulphur isn’t working as a preventative and you need to use something synthetic.

“You can’t roll up a piece of paper and stick it in to your bottle saying ‘hey customer, sorry, we can’t make any wine this year because we had to stick to organics,’” said Fischl.

He adds that losing a certification can be damaging for a brand, but sometimes that means losing vines instead.

“We can do all of this stuff inside the vineyard like using cover crops and engineering the environment outside to make sure it’s happy, but under periods of high pressure there might be times when you need to use a synthetic chemical.”

“I’m using bugs. If I go out and spray I might get a few days out of an organic treatment, but my bugs are out there working all day every day.”

That said, there are times when a synthetic product is brought in, but care is taken to spray at the right times to maximise its effectiveness – like days with no/low rainfall and spraying at the very last minute to decrease resistance.

A LABOUR OF LOVE Of course, managing a vineyard in this way is more laborious than conventional farming methods, but in the long term it can be financially beneficial, as the cost of synthetic products is greatly reduced.

“One of the other downstream benefits is that many of the components of IPM are valuable for other biological functions,” said Fischl.

That’s things like cover crops and using plants as hosts for useful insects. All of these practises add to the habitat through creating plant food, cycling phosphorous, building nitrogen, and organic matter in the soil.

“There’s always going to be maintenance, however after a few years our goal is for these systems to establish, and eventually they are designed to require less input than conventional management. We want the new cover crops to establish and self-seed.”

Too many farmers are inclined to look at grapes and say ‘we’ve put this vineyard in, now how do we keep the outside world out of it?

Luckily for Tarahill, the hard work has been done and the ecosystem is humming away in the background. Currently, their biggest issue (aside from slowly changing to phylloxera resistant rootstock) is wombats coming in from the creek.

“They dig and rip out plants in their path. If there’s something in the way they’ll just go right through it. They usually stick to the creek, but if you have a wombat digging through your vineyard you’ve got a problem.”

Fischl adds that plenty can be done outside the critical grape harvest period, so management during vintage isn’t often an issue. Plus, advertising an eco-friendly growing approach can add invaluable marketing and tourism leverage.

Daniel Fischl is a viticultural advisor at Eartrumpet Consulting.

He can be reached at daniel@eartrumpet.com.au.

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August 2017 – Issue 643

Ivan Bignell, from EE Muir and Sons at Penola, with Andy Murdock, Mount Benson grapegrower, and Darren Alexander, Bayer commercial sales representative, inspect damage from scale in Murdock’s Shiraz vines.

Product Update

A weapon in the fight against scale FOR MANY FARMERS, there are some years in the game you just want to put behind you and move on, and 201617 was one of those for South Australian winegrape grower Andy Murdock.

From the Mount Benson wine region, within South Australia’s Limestone

Coast GI, Murdock grows Cabernet Sauvignon, Shiraz and Merlot plus Chardonnay, Sauvignon Blanc and Pinot Gris across 60 hectares, as well as faba bean and hay crops over a similar area.

The winegrape production is contracted to Treasury Wine Estates and

Dorrien Estate (owned by Woolworths).

North-west wind gales coming off the ocean can be a factor in spring and last year they conspired with soaring scale infestations, enhanced by the unseasonal cool and wet conditions, to significantly restrict production.

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Grapegrower & Winemaker

41

grapegrowing After leaf uptake, most systemic insecticides are mainly translocated in plants’ xylem along with water and nutrients and are transported upwards. Movento is translocated in plants’ phloem as well as xylem, resulting in transportation upwards and downwards to plant parts not contacted by the insecticide.

“The winds were so strong that some of the inflorescences just got twisted off,” Murdock said.

Ivan Bignell, EE Muir and Sons sales representative – based at Penola, assists Murdock’s winegrape program and said the winds and scale “hammered’’ a lot of the vines.

“On top of some hills they got smashed – there was nothing there. On some vines there were only a few grapes on a bunch,” Bignell said.

Murdock said scale had been around for a few years, however hot and dry springs previously had kept them in

check. He said the wet conditions last season were the trigger for an infestation explosion.

Wind turbines used to prevent frost impact also appeared to fan the scale population in those areas.

Via Ivan, Andy turned to applying the two-way systemic insecticide, Movento, and while it was too late for the application in the Chardonnay vines, he managed to carry out two treatments within the application window in the Shiraz vines.

Movento, from Bayer, has only been available for use in winegrapes in recent

seasons for control of mealybug and suppression of scale and thrips.

Movento can be better at controlling sucking pests hiding on covered inner leaves than other insecticides, as well as populations that may have developed resistance to existing registered products.

After leaf uptake, most systemic insecticides are mainly translocated in plants’ xylem along with water and nutrients and are transported upwards.

Movento is translocated in plants’ phloem as well as xylem, resulting in transportation upwards and downwards

Keep up to date DAILY! Distributed to over 12,000 subscribers, Daily Wine News offers a snapshot of wine business, research and marketing news from Australian and international wine media sources.

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42 Grapegrower & Winemaker

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August 2017 – Issue 643

Scale bodies pictured hiding under bark.

to plant parts not contacted by the insecticide.

It is also highly compatible with other products and with Integrated Pest Management (IPM) production systems, being ‘soft’ on most beneficial species when used as directed, including parasitoids, syrphid flies, lacewings, predatory midges, ladybird beetles, predatory bugs and earwigs.

Andy has a healthy vineyard full of spiders and, hence, it was considered they may have also played an important role in the areas that received the IPMfriendly Movento treatments.

He applied Megafol and some nitrogen through the drip irrigation in an effort to boost the Chardonnay vines, but unfortunately production was still limited to about four tonnes/ha.

August 2017 – Issue 643

They normally yield 10 tonnes/ha and in 2015-16 produced 17 tonnes/ha.

Where the Movento was applied in the Shiraz vines, they yielded 7-8 tonnes/ ha, which was closer to their average production. The winds were also less severe in this area.

Andy said for next season he would likely apply lime sulphur and oil a couple of weeks prior to budburst and then would look to use Movento again during the application window to help continue to reduce the scale population.

“It is just suppression with Movento, but suppression is better than nothing,” he said.

Disclaimer

current assumptions and forecasts made by Bayer Group or subgroup management.

Various known and unknown risks, uncertainties and other factors could lead to material differences between the actual future results, financial situation, development or performance of the company and the estimates given here.

These factors include those discussed in Bayer’s public reports which are available on the Bayer website at www.bayer.com.

The company assumes no liability whatsoever to update these forwardlooking statements or to conform them to future events or developments.

This information release may contain forward-looking statements based on

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Grapegrower & Winemaker

43

young gun

Young Gun Viticulturist: Nick Paulin – Peregrine Wines, Central Otago Camellia Aebischer spoke to Nick Paulin, viticulturist at Peregrine Wines about how he started out, growing organic, and his thoughts on the future of winegrowing.

PICK UP A BOTTLE of Peregrine wine and you won’t find any green labels or certifications boasting an organic vineyard. But, by the picturesque foothills in the Gibbston Valley, Peregrine’s viticulturist Nick Paulin is growing organic grapes.

Paulin grew up with a family background in horticulture – his grandfather started an orchard in Central Otago and his grandmother grew up on farmland.

“At the time of finishing school viticulture was a booming industry and I wanted a job in Central Otago. I also wanted a job that was hands on so it seemed like the right place,” said Paulin.

After studying at Lincoln University, Paulin was lucky enough to land fulltime work in a vineyard through a summer position at Felton Road.

“I was there for five years. I started off at the bottom of the rung, vineyard worker, and worked my way up. When I left I was their viticulturist and went to Peregrine after that.”

GOING ORGANIC Paulin has now chipped away at Peregrine for 6.5 years, which has given him the benefit of time.

“You get an understanding of somewhere the more time you spend at a place. Learning those little nuances of each block and

44 Grapegrower & Winemaker

how it performs and what you can change from season to season – then making things better, that’s the kind of cool thing I like.”

“When I started, Peregrine was being transitioned in to organic.” Which was completed through his efforts to a fully certified standard.

In the years gone by, Paulin has noticed the organic method has meant a lower water bill for the vineyard. “We’ve got less water on, we seem to have vines that are more resilient to drought and there are way less disease problems than when I first started,” he said.

“It’s not really that it’s become easier but it’s a better balance and seems more in check.

“I think the technology has changed. There are some new toys for us and the vineyard to use that make life easier like the weather station data and stuff. That’s all online and is much easier to access now.

“You don’t have to go check out a rain gauge every day.”

Although Paulin knows that grapes won’t grow themselves, he relies on the ebb and flow of nature to run its course a little.

“You don’t have to do everything all the time, there’s kind of a trust that nature is going to do her job and to actually let the process unfold.”

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August 2017 – Issue 643

THE BURGUNDIAN WAY Although Paulin’s commitment to the workplace has been based mainly in Central Otago, he has spent some time learning in Burgundy through a winery exchange program.

“So Central Otago has an exchange with Burgundy that we swap every year.”

The program exchanges three or four winery staff with a counterpart in France and each side is given an opportunity to learn from the other.

“It opened my eyes to the appellation system on how they choose the right vineyard etc. It’s more about the soil than anything else, the soil and the site.

“And in some ways it’s not the best practise but they trust in the process and know the sites very well and know how things work. It’s like an intuition that they have.

“In university it was much more technical and that’s less so there but the wines stand up really well.”

“We always get around eight contestants each year which is reassuring, but it’s also a challenge for the industry because it’s hard to get the next level.

“To get a manager role in a vineyard is tough, there aren’t a lot of jobs available.”

Fortunately for Peregrine, there won’t be a viticulturist vacancy any time soon.

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THE FUTURE Although he cares to streamline his work with nature’s habits, Paulin doesn’t shy away from technology and believes it will have an impact on the future of winegrowing.

“I think technology is going to play a greater role, in like autonomy and robotics I think robotic technology is almost there, and it’s something that can happen rapidly.”

He highlights the importance of understanding that we also don’t have to rely on said technology too heavily.

“I’ve always worked in organic vineyards and hopefully will always work in them, so understanding that process better [is important to me] – like why disease happens and not being so reactive to problems.”

Paulin’s goals for Peregrine are simple, and fall in line with his philosophy.

“Trying to minimise our influence on the grapes in the wine, and get a truer expression of where they’re growing.”

Minimising influence seems to be a growing trend with the emerging wine and grape industry, at least in Paulin’s eyes.

“I notice it in my little bubble of the industry. It’s been good seeing more people come in, as industry grows in Central.

“During the Bayer Young Viticulturist of the Year competition there are always really strong numbers.”

Paulin is familiar with the competition, as he took out the national spot in 2011.

August 2017 – Issue 643

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Grapegrower & Winemaker

45

ask the Vineyard snail control: Exploring the options and the timing Snails are a vineyard pest that can cause damage to buds and foliage, particularly during spring.

This column provides answers to questions commonly raised with the AWRI helpdesk about controlling snails in vineyards.

Q: SNAILS WERE IN MY VINES LAST SEASON AND THE BAIT I USED DIDN’T GET THEM OUT. WHEN SHOULD I BE CONTROLLING THEM? A: When using baits, it is critical to understand the snail lifecycle and apply the baits at a time when snails are most likely to be attracted to them.

Snails go through a ‘dormancy’ period over summer to survive the hot and dry conditions.

After rain, typically in autumn, they become active and start feeding. This is the stage in the snail lifecycle where growers can have the greatest impact using the baits registered for control.

Because snails are actively looking for food at this time and their options are scarce, the baits are more easily found.

Conversely, when there is a lot of other food available, such as in winter and spring, the baits are harder to find or can be ignored.

Baiting in autumn rather than in winter or spring also has the important benefit of controlling snails before they have a chance to mate and lay eggs, which usually occurs in winter.

The time of year when snails are observed in the vines and recognised as a problem is the least effective time to use baits.

Q: WHICH VINEYARD MANAGEMENT PRACTICES MIGHT FAVOUR SNAILS?

A: Land managers are moving away from the practice of cultivation for weed control because it is known to reduce organic matter and degrade soil structure. This has removed a practice that may have decreased the viability of snail eggs and reduced the food supply and shelter for juveniles.

Some cultural practices that improve soil health, water holding capacity and biodiversity such as maintaining a cover crop, undervine mulching and avoiding tillage are also providing conditions that are favourable to snails.

A cover crop and mulch can increase the organic content of a soil and preserve moisture.

This creates an environment that is attractive to snails, provides a place for them to hide and offers a source of food from increased organic matter.

Q: WHAT ARE THE CONTROL OPTIONS FOR SNAILS? A: Control options for snails fall into three main categories, cultural practices, biological controls and chemical controls.

CULTURAL PRACTICES Snails live in areas where heavy ground cover and vegetation provide moisture and shelter.

Practices that remove these refuges, such as keeping fence lines free of weeds, maintaining a clear undervine area and

Severe shoot damage caused by an infestation of White Italian snails.

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August 2017 – Issue 643

keeping midrow crops short, can reduce snail numbers over time. Snails present in grapevine foliage can be physically dislodged but they need to be collected and removed or they will return.

One producer reported that it was economically viable to use a mechanical harvester to remove snails when shoots were up to 10 cm, so long as the snails were still active and not fixed to the vine.

It was found that as the day warmed up, the snails were harder to remove.

BIOLOGICAL CONTROLS Introducing birds such as ducks and chickens into vineyards can provide effective control of snails but the feasibility of this option needs to be considered.

These birds need to be protected from foxes and this requires that they are housed each evening in a fox-proof pen.

To have an impact on snails the birds don’t need to be used year-round, but if present in the growing season they should be removed during spray applications.

It’s also important to be aware that some insecticides are toxic to birds and the grazing of livestock should be restricted after the application of some agrochemicals.

Predatory beetles and lizards are also known to feed on snails but do not provide sufficient control.

CHEMICAL CONTROLS Three active constituents (iron EDTA complex, metaldehyde and methiocarb) are registered for control of snails in viticulture as baits.

A range of commercially available products were assessed

by SARDI researchers for the Grains Research and Development Corporation and it is recommended that this reference is consulted.

Key findings from that study were: Rainfall impacts the physical integrity of bran-based baits.

Cheaper products do not last and need to be reapplied more frequently.

The active constituents iron EDTA complex and metaldehyde are reduced by rainfall and snails are more likely to consume a sub-lethal dose. Iron EDTA products are not recommended when more than 10 mm rain is expected.

High temperatures degrade metaldehyde baits, which reduces their effectiveness during summer.

Mould on baits does not influence bait consumption or efficacy.

Copper is highly repellent to snails and there are products containing a copper complex that are registered as a trunk application to deter snails from entering the canopy.

These products should not be sprayed on foliage because of the potential for burn.

Because snails don’t like copper, it is important not to get copper residues on any baits.

Copper-containing sprays for downy mildew control such as copper sulfate or copper oxychloride are not registered for snail control but are said to have some effect in protecting plants by making them unappealing.

PPE reduces the risk Everybody deserves a safe working environment. To make the workplace safe, we all need to share the responsibility. This includes clearly identifying potential workplace hazards, providing instructions on safe use and training staff in proper use. One hazard that would exist in every vineyard are pesticides.

Pesticides are chemicals intended for preventing or controlling an unwanted pest, disease or weed. Pesticides are inherently hazardous, so it is important to ensure correct handling at all times. The pesticide’s label exists to provide instructions on how to safely handle and use the product, which includes using personal protective equipment (PPE); this month’s topic. Appropriate PPE makes the workplace safer and reduces the risk.

No matter which pesticide is used, it’s essential that you read and understand the label instructions and use only as directed. Following the label not only maximises the product’s effectiveness, it reduces the hazard to your health when handling the chemical.

On every label are ‘signal words’ that indicate how poisonous a pesticide is.

These are: • Dangerous Poisons are chemicals of high toxicity.

• Poisons are chemicals with moderate to high toxicity.

• Products with the signal heading Caution are chemicals with low to moderate toxicity.

• Products without a signal heading are unscheduled chemicals and are relatively safe to the user.

The greatest hazard when handling any pesticide is when transferring chemicals from their original packaging (i.e. preparing spray solution). In this form, concentrated product is being handled, which is more toxic than diluted spray mixtures. The risk of exposure (from spills or splashes) to a higher dose of a hazardous chemical is usually greatest when the chemical is in its concentrated form.

The label also contains information for handling the pesticide safely; these are the ‘Safety Directions’. These advise how the chemical can affect human health, and what users should do to protect themselves from exposure to the chemical. It lists the PPE that should be worn when handling the chemical. It is important that these instructions are read before opening the container, mixing or using the product. Remember, every product is different, so be sure to follow the specific instructions to the specific product.

Chemicals can enter the body through four ways—skin, eyes, nose and mouth. Different PPE protect different parts of the body, each providing a barrier to chemicals entering the body. Types of PPE include goggles, face shield, washable hat, respirators, overalls, apron, chemical-resistant gloves and rubber boots.

After using a chemical or finishing any spraying activities, thoroughly clean all PPE used during mixing and application activities. Good personal hygiene should be followed, which includes washing your hands, arms and face thoroughly with soap and water before eating, drinking or smoking, spray operators should wash their hands, arms and face thoroughly with soap and water. Not washing chemicals off the skin before any of these activities may allow the chemical to enter via the mouth. Shower as soon as possible after spraying and work clothes should be washed separately or disposed of appropriately.

Make sure you and your spray operators follow the label before opening the container, mixing or using the product, as appropriate PPE makes the workplace safer and reduces the risk.

Q. WHERE CAN I FIND OUT MORE? A. More information about snail and slug control can be found on the Department of Agriculture and Food WA and Grains Research and Development Corporation websites.

For specific queries or technical support, please contact the AWRI helpdesk on helpdesk@awri.com.au or 08 8313 6600.

August 2017 – Issue 643

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

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grapegrowing

Finalists announced for 2017 ASVO ‘viticulturist of the year’ THE AUSTRALIAN SOCIETY of Viticulture and Oenology (ASVO) has announced Nick Dry, Lee Haselgrove and Liz Riley are the three finalists for the 2017 ASVO ‘viticulturist of the year’ award.

The ASVO Awards for Excellence were established in 2012 to promote industry excellence, foster leadership, and encourage innovation and sustainability in the Australian wine industry.

“The awards recognise the achievements of some of the most dedicated and professional individuals in the Australian wine industry,” said Mardi Longbottom, ASVO president.

The quality of this year’s finalists is absolutely outstanding, and I congratulate each of them on their achievements.”

The winners of the ASVO Viticulturist and Winemaker of the year will be announced at an awards ceremony and dinner on November 14th at Carrick Hill in Adelaide.

THE FINALISTS Nick Dry is the Nursery Manager and Viticulturist at Yalumba Nursery, based in the Barossa, South Australia. Dry joined the Yalumba Nursery team in 2008 and during this time has honed his skills to ensure that customers have access to the best quality scion and rootstock material for their vineyards as well as the best quality information from which to make decisions.

Lee Haselgrove is the Viticulturist at Swinney Vineyards, Great Southern, Western Australia. Haselgrove is wellconnected throughout the Western Australian wine industry and is sought out for his thoughtful leadership in viticulture and innovation. Haselgrove provides innovative engineering solutions amongst his clientele and demonstrates a deep understanding and commitment to viticultural innovation. Haselgrove is the current Chair of Wines of Western Australia Technical Committee.

Liz Riley is the owner and operator of Vitibit Pty Ltd, a viticulture consulting business based in the Hunter Valley, New South Wales. Riley has 25 years’ experience working in the Australian wine industry on a local, interstate, and international basis. Riley has significant expertise in both practical and technical viticulture and is passionate about implementing research and development outcomes. She thrives on seeing the practical adoption of science in the vineyard. She believes that this is vital to ensure that the Australian Wine Industry maintains its competitive edge. Riley is an active member of the wine industry and its community. In addition to the numerous industry reference groups she serves on, she is an Associate Member and Viticulture Subcommittee member of the Hunter Valley Wine Tourism Association, Vice President of the NSW Wine Industry Association and Chair of the R&D committee of that organisation.

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August 2017 – Issue 643

Vineyard for the Future moves to stage two ACROSS THE PAST 20 months, students from Stanthorpe State High School in the Granite Belt wine region have been helping to manage and assess the potential of new and alternative grape varieties being trialled at the Queensland College of Wine Tourism.

Now around 30 more schools are set to join the team as stage two of the innovative Vineyard for the Future project moves out across different parts of the state. Small plots of established vines will be planted in the Granite Belt Geographic Indication (GI) and South Burnett GI in the coming months, as well as in coastal and other minor regions.

The Queensland Wine Industry Association (QWIA) initiative, supported

by Wine Australia’s Regional Program, is designed to find new varieties that are suited to the diverse climatic conditions throughout the state’s south-eastern corner, where 99 per cent of Queensland’s winegrapes are grown.

“Sub-regions in this area receive more 2000mm of rainfall a year and humidity is frequently recorded over 70 per cent in the growing stage,” said Mike Hayes, Symphony Hill winemaker and QWIA director. “It is these climatic conditions that make alternative varieties an interesting proposition and an environmental necessity.”

Hayes has been a key driver of the project since being inspired by the potential of alternative varieties during a trip to Europe as part of his Churchill Fellowship in 2013.

More than 70 varieties were planted at the Stanthorpe college campus in November 2015 to kick off the first stage of the project, with a focus on the new rootstock and hybrid varieties then just released by the CSIRO. The Stanthorpe students are involved as part of the college’s industry immersion program, and are supported by a group of wine sector volunteers.

More than 50 varieties – with everything from Aglianico to Viosinho – will be planted during stage two, with

The TuckawayTM Staple August 2017 – Issue 643

Mike Hayes and students from Stanthorpe State High School taking part in the Vineyard for the Future project.

Within the next five years, the goal is to confidently recommend varieties that are suited to the particular climatic extremities and are commercially viable and accepted by consumers. small batch winemaking to follow from the trials acorss the next three years.

Hayes will then travel around the regions running workshops for local growers to introduce them to the varieties – and the wines – that seem best suited to their conditions.

“The future of alternative varieties lies in the research and ability to assess the varieties within the current wine districts,” Hayes said. “This is a major

research project and is essential for the progress of the Queensland wine sector.”

“For the grapegrower and winemaker, an increased focus on alternative varieties should encourage newcomers to the sector at the same time as educating existing growers. Benefits will include higher cellar door prices and improved profitability.”

The schools coming on board for stage two of the project are all gateway schools affiliated with the college, which is a joint venture between the State’s Department of Education and Training and the University of Southern Queensland.

In a complementary exercise, the QWIA is planning a range of activities to gain a better understanding of consumer choices and assist cellar door staff to provide an even higher standard of consumer experience.

“Within the next five years, the goal is to confidently recommend varieties that are suited to the particular climatic extremities and are commercially viable and accepted by consumers,” Hayes said.

1300 558 361 www.tuckaway.com.au www.winetitles.com.au

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grapegrowing

The science of wine – Dr Brian Jordan Dr Brian Jordan has spent most of his career focussed on the impact of light on plant development.

Tessa Nicholson reports. This article first appeared in the NZ Winegrower.

FROM THE EARLY STAGES of his scientific career, Dr Brian Jordan focussed on the impact light has on plant development. From Newcastle-UponTyne to Cardiff, Stanford University, to Canberra and finally New Zealand, his efforts have helped uncover the importance of light UV on fruit. For the past 12 years he has focused that research on wine grapes.

The former Dean of Lincoln University has been a member of the Board of the Marlborough Wine Research Centre since 2003. In 2008 he “pulled out of management” at Lincoln and with the help of NZ Winegrowers transferred back into his academic professorship to work with the wine industry.

There is probably no better place to be studying the effects of UV-B on grapes than in the Southern Hemisphere, Dr Jordan admits.

“In New Zealand we have about 30 to 40 percent higher UV-B radiation than an equivalent latitude in the northern hemisphere. That is UV in the environment, without anything to do with ozone depletion or anything like that. The natural UV environment is significantly higher.”

UV-B is the radiation that affects all life forms, it is the one that causes sunburn in humans, and as Dr Jordan has discovered it also has a major impact on plant life of all forms.

“UV-B is absorbed by a lot of molecules, it is highly energetic and can do damage.

However, recently UV-B has also been shown to have more positive effects on plant growth and development.”

So when a grower removes leaves from a vine to minimize humidity and a subsequent disease threat they open the fruit to UV exposure and this will cause changes to the grape berry biochemistry.

“The one thing UV-B does, is actually increase the flavonoid compounds and that can bring about a change in the antioxidant capability of the berries,” Dr Jordan said.

“The flavonoids are in the skins so they can alter the skin characteristics as well. So once you expose the fruit to extra UV, you are changing the characteristics of the grapes.”

Which could be one reason why certain varieties grown in New Zealand throw up differing characteristics than

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the same varieties grown in the northern hemisphere.

It is literally another aspect of terroir – where climatic conditions impact on the end wine.

“Absolutely right.

“The light environment is a major factor. The other component is that UV-B interacts with other environments, such as higher temperatures or water status.

All these factors interact to give you the outcome of the grape composition and the uniqueness of an individual region. Even the grape varieties themselves appear to react differently to UV.”

All these factors interact to give you the outcome of the grape composition and the uniqueness of an individual region. Even the grape varieties themselves appear to react differently to UV. His research has shown that compounds such as methoxypyrazines, or the aroma compounds, can change dramatically.

“The high levels of these are produced just pre veraison. Those levels are then reflected in the grape berries at harvest time and the wine,” Dr Jordan said.

“So leaf removal can reduce these levels, although that is very dependent on the season. The role of light and UV-B remains unclear.”

Dr Jordan said the largest impact on methoxypyrazines tends to be in a cooler season. Which is a catch 22 for growers, who often remove leaves to help the fruit ripen in time, when temperatures are not at their optimum level.

The research has also shown that leaf removal has an effect on the levels of amino acids in berries. www.winetitles.com.au

“Leaf removal decreased the amount of amino acids that go into the berry” Dr Jordan said.

“That is highly significant because amino acids are there for YAN for fermentation and they also add to the quality of the wine.

“They are the pre-cursors for a lot of different flavour compounds. So if you reduce canopy, you reduce those amino acids.”

The third finding in the research concerns levels of flavonoids and how UV-B impacts on them.

“We have confirmed that UV-B increases the level of these flavonoids, in particular a type called flavonols.

These are the compounds which are recognised in the industry as quercetin and kaempferol.

“These compounds are increased substantially as soon as the fruit is exposed to UV-B and they alter the characteristics of the grape at harvest.”

Which creates a conundrum for growers, he admits.

Do you remove leaves to prevent disease pressure at the risk of changing the flavour components of the fruit? Or do you leave the canopy unmanaged and risk disease towards the end of the season?

Dr Jordan said the answer may lie in the timing of that leaf removal, which is where his research is heading now.

While this is a full time project, it hasn’t prevented him from spreading his wings into other fields. He is currently editing a book, due to be released late this year, entitled The role of UV-B radiation in plant growth and development.

He has also been granted a prestigious Marsden research grant to investigate the adaptation of plants to the terrestrial environment.

“That is essentially how plants moved from an aquatic environment onto land and dealt with difficult dry and high UV environments. What were the protective compounds produced to allow them to do that.

“So we are looking at primitive biochemical pathways that provided protection to these early land adapters.

This all relates back to UV and understanding the various protective compounds produced, which in turn links up to the grape research.”

August 2017 – Issue 643

A national approach to better combat biosecurity threats THE NATIONAL BIOSECURITY COMMITTEE (NBC) has endorsed new national biosecurity Research, Development and Extension (RD&E) priorities, giving a more unified, strategic and nationally-consistent focus to biosecurity research.

Head of biosecurity policy at the Department of Agriculture and Water Resources, Matthew Koval, said the new priorities would support improved national biosecurity outcomes.

“While our island status provides us with a natural barrier to protect us from exotic pests and diseases to a certain extent, it also means we have an enormous border to protect. Managing Australia’s biosecurity system is a big job,” Koval said.

“RD&E underpins our risk-based approach to managing our biosecurity system, which helps concentrate our efforts on the areas of greatest risk, in a landscape that is changing rapidly and growing in complexity and challenges.”

The committee has endorsed six priorities – prevention, preparedness, eradication, containment, management, and communication – which it believes will help target the efforts to the biosecurity risks of most concern, both existing and emerging, from a national perspective.

“Australia’s biosecurity system already saves the average farmer $17,500 a year.

AT A GLANCE The National Biosecurity Committee endorsed the following national biosecurity RD&E priorities: • Prevention – Data and intelligence (prevent exotic pests and diseases from entering and establishing in Australia) • Preparedness – Surveillance and diagnostics (understand an quantify the impact of pests and diseases) • Eradication – Treatment and recovery (demonstrate the absence of pests and diseases) • Containment – Risk and decision tools (improved decision-making tools and risk analysis) • Management – General surveillance (manage the pests and diseases that are already in Australia) • Communication, community attitudes and awareness (socioeconomic drivers of adopting best practice)

These priorities will direct investment to ensure biosecurity RD&E continues to deliver tangible benefits at the farm gate, while carefully targeting our research efforts to find collective solutions,” Koval said.

“The biosecurity RD&E priorities align with the Rural R&D priorities outlined in the Agricultural Competitiveness White paper, designed to ensure that RD&E can be translated to genuine and tangible benefits and returns on-farm.”

Through the $180.5 million Rural R&D for Profit Program, work is already underway on projects that align with these priorities, like the $6.8 million plant

pest surveillance network announced earlier this year which will monitor and report on threats to major primary production industries like grains, cotton, horticulture, wine and forestry.

“This project will provide farmers with the intelligence they need, through automated trapping and sampling technologies,” Koval said.

“Australia’s national biosecurity system aims to minimise the impact of pest and disease incursions on the nation’s agricultural sector... while protecting our international reputation for high-quality and safe agricultural produce.”

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w w w.vinehealth.com.au

Geofencing promising in biosecurity battle A Vinehealth Australia pilot project, which saw virtual fences built around vineyards to track boundary crossings, has demonstrated the power of geofencing as a biosecurity tool.

WHEN PROJECT BOUNDARY RIDER went live in December 2016, interest began to flow in from around the world.

Boundary Rider, an initiative of Vinehealth Australia and funded by Primary Industries and Regions South Australia, created virtual boundaries – or geofences – around vineyards to monitor the movement of people entering properties.

The project was the first known of its kind to assess the value proposition of geofencing technology for biosecurity for the Australian wine industry, which contributes $40.2 billion in gross output annually.

Vinehealth Australia received interest in the technology from other agriculture sectors and wine associations in other parts of the world, including the United States. But now that the pilot project has come to an end, what is the future for geofencing in the Australian wine industry?

THE BOUNDARY RIDER CONCEPT

I think this is a good initiative by Vinehealth Australia. We need our industry bodies to be aware of current and future technologies to determine where they might fit to protect our vineyards.

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The Boundary Rider pilot project was undertaken with 31 businesses across the Barossa and McLaren Vale wine regions, with geofences active over a five-month period. A Canadian technology company, Be Seen Be Safe, provided the geofencing software for the trial, which was adapted as a minimum viable product from the poultry industry.

Virtual fences were created around 129 separate land parcels. GPS technology was used to detect the movement of each person carrying a smartphone with Location Services enabled. A purposebuilt app called BRider then logged movement of the individual in or out of each geofence.

Push notification messages notified the owner/manager of the visitor and welcomed the visitor to the vineyard. The visitor movements were collated into an electronic visitor book for each geofence, providing the visitor name, date of visit, timestamp and visit duration.

POTENTIAL BENEFITS There are many potential benefits associated with geofencing for biosecurity.

GEOFENCING: FUTURE SYSTEM NEEDS Following the Boundary Rider pilot project, a range of vital attributes were identified by participants for future geofencing systems for the wine industry: 1

A geofencing system with biosecurity at its core.

2

Easy to adopt and has a strong value proposition for all users.

3

100% (or as close to as possible) uptake for geofencing to be an effective management system for biosecurity.

4

Employed by users 24/7 with no down time.

5

Assists and drives owner/managers to prioritise simple biosecurity activities in day to day vineyard operations.

6

Aids owner/managers to complete compliance checks of machinery and equipment and does not build complacency.

7

Openly addresses privacy and successfully negates the ‘big brother’ issue.

8

A minimum cost (time, $) solution to ensure system longevity and maintenance of high uptake.

9

Produced by developers in the same (or very similar) time zone, tailored to the needs of the wine industry, with capacity to implement system changes rapidly.

10 Incorporates highly accurate and sensitive geofences, the exact location and relative accuracy of which are customisable by property owners. This includes use of high resolution Australian base map imagery and Vinehealth’s accurate block boundary layer for South Australian vineyards.

11 Utilises the same geofence around a land area for both incoming and outgoing visitor tracking.

12 Allows owner/managers to receive real-time notifications of visitors crossing geofences via push notifications or similar, and this translates also to real-time visitor logbook records.

13 Allows ‘on the go’ viewing of the electronic visitor logbook.

14 Capability of integrating the tracking of machinery and equipment, not just people.

15 Allows manual visitor logbook records to be easily and rapidly uploaded, so all visitor records are stored in a single system.

16 Vastly reduced battery draw to that experienced in Project Boundary Rider.

17 A system where mobile phone detection is not only possible for those phones with location services enabled, but also those with location services disabled and older style phones without location services.

18 Allows visualisation of the visitor logbook and capability to export data for integration into financial systems to facilitate payment of staff or service providers.

19 If user registration is required, this process is simple, quick and works first time every time on all phones (types and ages) and search engines.

20 Allows for two-way customised push notification messaging, including for owner/managers to communicate different requirements of entry for different visitor types and ability to turn off messaging for chosen visitor types or visitors (e.g. regular visitors).

“The interconnected nature of each wine region and across the entire industry prompted us to look at geofencing for biosecurity purposes,” said Vinehealth Australia CEO Inca Pearce.

“We know there is significant movement of personnel, machinery and equipment between vineyards, regions and states, and this factor makes it difficult to contain and/or eradicate an outbreak of a pest, disease or weed.”

Major benefits of geofencing include: • Enabling increased grower awareness of potential risks and threats to vines.

• Enabling improved di rect communications with property owners regarding threats.

• Facilitating timely action and containment of pests and diseases in the event of an incursion.

• Creation of an electronic record (log book) of people movements on and off a vineyard.

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a minimum viable product, we have confidence in the concept of geofencing as an important tool to protect South Australia’s vines,” said Vinehealth Australia Technical Manager Suzanne McLoughlin, who managed the pilot project.

“Participant feedback was generally positive about the value geofencing could offer vineyard businesses and regulators such as Vinehealth Australia, as an added tool to assist in the protection and management of significant pest and disease incursions.”

NEXT STEPS Ben Zander. Photo credit Dragan Radocaj via John Hughes.

WHAT DO GROWERS THINK? Ben Zander, from Wroxton Grange Vineyards in Eden Valley, was a pilot project participant. He can see the benefits of geofencing if implemented across an entire region.

“I think the pilot participants all need to do work to help evaluate the program and identify what issues or shortcomings might be present that could be rectified, what parts are good and what we can collectively think of to enhance or expand this type of technology for industry benefit,” Ben said.

“After this year’s trial, I would suggest a trial of 100% grower involvement in a couple of regions, and then possible further expansion.”

Ben said the visitor movement reports were interesting and sometimes surprising.

“The reports via the app reinforced how often winery representatives or contractors come onto my property without my prior knowledge. This is valuable information for my own biosecurity planning,” Ben said.

“I had several visitors and neighbours ask about the Boundary Rider signs and the process, which was good to see. And an irrigation contractor asked for information and I explained it. He indicated he would download app, but I never recorded a visit from him even though he was on property again a few times. Maybe it was all too hard.

“Overall, I think this is a good initiative by Vinehealth Australia. We need our industry bodies to be aware of current and future technologies to determine where they might fit to protect our vineyards. It’s been great to utilise the collective power of an industry body such as Vinehealth Australia to drive what we can’t do as individuals.”

• Trace back audits in the event of an incursion.

• Improved vineyard sustainability.

“There are many other potential benefits including improved on-site safety, improved contractor management and property security,” Inca said.

RESULTS The total number of boundary crosses recorded for the pilot was 4,194 pairs,

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with a pair being an ‘in’ and ‘out’ of the same geofence by the same visitor.

Several problems were encountered with the geofencing software, including inaccurate and insensitive geofences, delays in push notification messaging, significant phone battery draw and perceived invasion of privacy.

“While there were some issues with the geofencing software, which is normal for a new technology project evaluating

Vinehealth Australia is confident a geofencing system could add value to biosecurity management for the wine and grape industries, with appropriate industry and government support.

Vinehealth is in the process of scoping the future of its vineyard register into a Digital Biosecurity Platform.

This new platform will be an enabler for biosecurity and a great opportunity for hosting some form of geofencing capability in the future. During the build, we will look to technology partners to continue to explore the integration of geofencing into the wine industry.

“Project Boundary Rider provided us with a unique opportunity to evaluate geofencing technology for the wine industry with a group of engaged growers,” said Suzanne.

“This pilot study has positioned us well to further consider the benefits of geofencing to manage future industry biosecurity imperatives.

“Australia’s biosecurity landscape is a changing one, which is influencing the types of risks we face and our available options to manage these risks.

“Maintaining preparedness and agility is of utmost importance and we need to consider the appropriate role for technology in this landscape, to complement other farm-gate hygiene tools and biosecurity education and awareness programs.”

Vinehealth Australia wishes to thank: • Primary Industries and Regions South Australia for funding the pilot project; • Barossa Grape & Wine Association and McLaren Vale Grape, Wine and Tourism Association for their support of the project; and • All participating businesses for their efforts in testing the technology and providing valuable feedback.

Can you tick these 10 boxes?

BEST PRACTICE FARM-GATE hygiene can stop the spread of pests and diseases, including phylloxera.

Vinehealth Australia has put together a list of key hygiene activities that all grapegrowers should be able tick off. These steps will ensure you do your bit to keep your own vines, as well as the industry, safe.

I regularly review my links with interstate vineyards, wineries, contractors and suppliers. Are those businesses in a Phylloxera Infested Zone (PIZ) or Phylloxera Risk Zone (PRZ)? I understand the regulations and documentation required for the movement of grapes, must, unfiltered juice, marc (preor post-fermentation), machinery and equipment used in vineyards, diagnostic samples, soil, grapevine cuttings, rootlings, potted vines, within and between states.

I provide training for all vineyard staff including contract and casual labour on hygiene protocols.

I restrict access to my property with fences and gates.

60 SECONDS FOR SAFE SHOES Recent studies have shown that a 60 second disinfestation treatment is required to demonstrate 100% mortality across six key strains of phylloxera.

The findings underline the importance of carrying out footwear and small hand tool disinfestation at the correct concentration and duration, without a rinse after, to ensure effectiveness of treatment.

For the current footwear and small hand tool protocol on which this work was based visit http://www.vinehealth.com.au/media/Vinehealth-Footwear-and-Small-HandTools-Disinfestation-Protocol-White-A3.pdf

I use signs to advise restrictions of entry to my property.

I require everyone to report on arrival at my property. I keep a visitor log, recording vineyard regions each visitor has visited in the past eight days and check whether there has been a visit to a vineyard in a Phylloxera Infested or Risk Zone in Victoria, New South Wales or Queensland.

I do not allow unauthorised vehicles to drive within my vineyard and provide a vineyard vehicle for use if necessary. I provide parking for visitor vehicles away from vines on a hard pack surface.

I regularly inspect my vines for anything unusual or different. I seek help to identify what the problem is.

I check machinery and equipment (including small hand tools and technical equipment) to ensure it’s cleaned of all soil and plant material before it’s used on my vineyard.

I ensure it complies with state quarantine regulations for cleaning, sterilisation and proof of origin and is accompanied by required documentation. I provide a wash down facility to enable cleaning of machinery and equipment before it leaves my property.

I ensure all people who come onto my property disinfest their footwear upon entry and exit in accordance with the new Footwear and Small Hand Tool Disinfestation Protocol. I ensure visitors and contractors wear clean clothes before starting work on my property.

I source my planting material from a reputable registered grapevine nursery.

If you need help with setting up hygiene and biosecurity management practices on your property, talk to Vinehealth Australia on (08) 8273 0550, email admin@vinehealth.com.au or visit www.vinehealth.com.au

55

winemaking Grape marc: Trash or treasure?

It can be turned in to gin but also send a man to jail. Grape marc is a love/hate product depending on who you talk to in the industry. Camellia Aebischer has explored how grape waste can see its second wind.

FOR WINEMAKERS, getting rid of the stuff can be a nightmare, and options include a costly trip to landfill or the hassle of composting it back in to the vineyard. At best, a waste processing plant will take it off your hands for a small fee.

But for those processing plants, marc is wet, crumbly not-quite-liquid gold that can be turned into an array of products to be sold on, or recycled back into the winery.

For longer than Australians have been making wine, Italian grape growers have been utilising by-products, turning marc in to grappa, burning it for fuel or bringing organic matter back in to the soil.

Realistically, this isn’t Italy, and we don’t all have small scale farms and live off the land. So, grapegrowers, winemakers and processing plants have had to innovate. The lack of court cases surrounding illegal marc dumping (like those in New Zealand) are proof that we’re doing something right.

From largescale to small, here are some examples of what to do with your excess grape marc.

AT A GLANCE Tarac Technologies turns your grape marc in to • • • • • • • • •

rape spirit (eau de vie, brandy, neutral spirit, industrial alcohol); G Grape seeds; Liquid and powdered skin or seed tannin; Tartaric acid; Grape juice concentrate; Steamed distilled marc (spent marc); Crimped marc; Powdered grape meal; and TPR (aged spent marc).

I’m mainly using it for two different purposes. To build up organic matter in the soil and also as a mulch.

– Steve Schiller

SEND IT OFF TO A PROCESSING PLANT Tarac Technologies was established in 1930 and has facilities in three dense wine producing areas in Australia. There are four in South Australia, two in Nuriootpa, which service the Barossa Valley, one in The Riverland and one in Berri. Their interstate plant is located in Griffith, NSW. Australian Tartaric Products (ATP) is the other main marc processing giant in Australia and is located in Colignan, Vic. On a recent visit to Tarac’s Nuriootpa facility, CEO Jeremy Blanks explained the difficulties in sourcing the marc. He explained that the further the marc had to travel to be delivered to a processing facility, the less environmentally friendly and cost-effective the process became.

These were the reasons for Tarac to expand their facilities to the Riverland and Riverina.

The company is hands on and handles everything from processing the marc to distributing its products. If wineries have excess marc, lees, filter cake or crossflow sludge they can get in touch and discuss options for dropping off or arranging a third party collection.

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The grape marc shed at Tarac Technologies during vintage www.winetitles.com.au

August 2017 – Issue 643

Once the marc makes its way to the closest facility, it’s stored in a huge shed.

Steaming piles of fermented grape doesn’t sound like the best thing to be in a room with, but the smell is surprisingly nice.

Sweet, with a slightly fermented twang like in miso paste.

Piles of marc are loaded by a tractor in to the enormous steam still, which extracts the alcohol and produces what’s known as “spent marc.” The steam also ensures that seeds won’t be able to germinate, so the product can be successfully used as a soil conditioner.

Once the spirit is fined it gets stored in tanks before distribution. Around 75% of Tarac’s grape spirit is exported internationally. The rest goes back to winemakers, to distillers or toward Tarac’s batches of brandy.

A portion of the marc gets processed and refined into tartaric acid, or liquid and powdered tannins, and some of the seeds are cleaned, to be sold on to the health food industry.

Mount re-marc-able Once marc is steam distilled, what’s left gets transported to an outdoor storage pile. This is made at the beginning of Tarac’s vintage, and slowly brought back to zero by the next year. The 40,000 tonne pile looks more like a small countryside dirt hill than a place to store dry grapes.

The processing calendar at Tarac starts a bit after a typical winery vintage, and ends even later as the facilities work through their supply. Each one of Tarac’s processing plants has its very own something-thousand tonne pile of spent marc to work through.

This spent marc has been the least useful portion of the recycling system for the industry, and is usually used for the

agriculture industry as stock feed, mulch and compost.

Some of the marc is ground down to produce what Tarac calls Acti-Meal.

The product has attracted some recent attention for successful research with the South Australian Research and Development Institute on using the feed to grow farmed abalone. Read more on page 65 of the July 2017 edition of Grapegrower & Winemaker.

Banks explained that the success with abalone could also indicate a success with finned fish, and widen a new market for the product in aquaculture feed.

You get the grape, you grow it, you press it, and you make your wine. Afterward, you can distil the spirit from the skins, then from that, use the leftover skins for fertilizer.

– John Di Pietro

The marc that doesn’t get turned into fish food is processed in a separate shed.

Blanks pointed out a room used to sanitise steel drums for export. The drums were filled with fruit concentrate (pomegranate today) that was “thicker than toothpaste” by his definition.

On the day of the visit, pomegranate concentrate was going out, but Tarac processes other fruits like apple and of course grape. The grape may go back into the winemaking process as a sweetener, or

toward fruit juices and the confectionary industry.

Sweet sustainability Water from the evaporating and distillation processes is a by-product of Tarac’s facility. Some of it goes back into the manufacturing chain and some toward their wastewater treatment facility called the North Para Environment Control. The facility comprises a chain of manmade ponds and utilises natural tools like evaporation and bacteria to treat the waste water.

It’s all a part of their closed-loop system which Grapegrower and Winemaker has previously reported on in the February 2007 edition. More information on the sustainability of Tarac, and their closed loop system is available on their website (www.tarac.om.au) or in your personal Grapegrower and Winemaker archives.

Tarac handle distribution directly, and can sell items like grape spirit and juice concentrate in anything from a 20 litre drum to a full sized tanker. They can ship it around the corner, or to the other side of the globe.

Refuel In 2013 Australian Tartaric Products switched off their gas and power supply and continued production. The company invested $11 million installing a biomass fuelled boiler. The device essentially burns spent marc and turns it in to energy, allowing ATP to run their facility in Victoria completely off the grid and without any carbon footprint.

“The grape marc we’re burning for the boiler has already had the spirit and the tartaric removed,” said Ben Manfield, Australian Tartaric Products general manager. “And the biomass boiler ash

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winemaking is also going back into other agricultural products.

“It’s a closed circuit. The products we extract are largely sold back to the wineries that supply the original waste and the large wineries like the idea of that minimal footprint and loop. We not only put those products back into the industry but we can produce them using the energy provided by the waste as well.”

Prior to completing the project, ATP saw an annual gas and power bill of around $3 million. As of 2015 the boiler has reportedly saved ATP around $2 million per year.

The boiler works by combusting spent marc in a chamber. The process is similar to a wood burning stove, but through a series of re-burning processes, it produces less carbon emissions. Because of the 1:1 nature of input to output (the tree neutralises carbon just as much as it damages it), burning plant materials is not contributing added damage to the earth.

At the end of the day Basically, sending your goods off to be reused by big facilities takes all the guesswork out of your hands and leaves the winery free of waste. However, there may be extra costs with pick up/delivery/ buyback of marc absorbed by the winery.

LEES AND RUNOFF

To curb that problem, they first remove the solids.

Tyrrell’s system uses principles of the Jameson cell – a froth flotation device used typically in the mining industry (to separate mineral particles from water). It’s efficient and requires little energy to run, and was quickly adopted for use in the wine industry. The device was invented by a professor at the University of Newcastle, Graeme Jameson.

Tyrrell’s minimise anaerobic smell by ensuring the automated system runs through at least once every 24 hours. The Jameson cell is activated by a float switch in the main wastewater tank that activates the cell when it’s full.

“After coarse particles are sieved out, [the device] works by dosing cationic polymer and floating the flocculated solids to the top, then skimming them off,” Bartlett explained.

The solids fall on to a dewatering belt, then go through a series of rollers to squeeze them of excess water and drop down to a nearby collection trailer. The collected dry solids are then either distributed on to paddocks or mixed in to the winery compost heap.

The processed water is then irrigated over the paddocks used for grazing cattle.

“We do soil and water tests and our

Squeezing the juice from grapes can be messy business, and all that runoff from cleaning up can cause problems in our waterways. Luckily, most wineries utilise a wastewater management system to recycle water, which benefits the environment, as well as their back pocket.

Tyrrell’s utilise an aerobic water treatment system that relies on a quick turnover to keep water aerated and keep bacteria and sludge build up to a minimum.

“Historically a lot of winery wastewater plants will batch up and collect the water in a big tank or in massive ponds but the longer you hold that for the higher the chance of anaerobic bacteria, sludge build up and a horrific stink,” said Scott Bartlett, Tyrrell’s technical manager.

Some wastewater plants run a series of pumps in their ponds to aerate the water, but the costs associated are high as they need to be on 24/7 to stop them becoming anaerobic.

“Generally speaking, winery waste water isn’t nasty, and doesn’t contain any heavy metals or toxic chemicals, so there’s no problem with the wastewater being irrigated on to woodlot or pasture land.

The only thing is that it doesn’t irrigate out too well and the solids can block up spray nozzles,” said Bartlett.

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August 2017 – Issue 643

observations are very good. The soil is not high in salt, the grass seems to love it, and the cattle love the grass. Best of all it’s all organic with no nasty chemicals,” said Bartlett.

Like most plots of land, fireweed has its presence around the property in springtime. However, Bartlett has noticed that on pastures irrigated with the wastewater, the presence of fireweed is negligible so they make sure to keep cattle grazing pastures well watered.

Bartlett warns that for those considering a cationic polymer separation system.

“With typical wastewater pH levels of three to six, the cationic polymers work really well, but if you’re using things like carbon, gelatine or caustic in the winery, the performance drops right away. If your pH gets above neutral, above seven, the polymer performance is useless.”

If the pH is off, don’t go adjusting high wastewater with acids then irrigate it out, or you’ll risk salt build up in the soil. Just skip the polymer dosing and irrigate. A blockage or two can be a pain, but it’s worthwhile to avoid soil damage.

TURN IT INTO LIQUOR Pressed grape marc contains a considerable amount of residual alcohol, which can be distilled off and processed into different types of grape spirit products like brandy, grappa, eau de vie, or used as industrial alcohol.

In South Australia’s McLaren Vale, Settlers Spirits run by Rowland and Shelley Short was born from a love of gin.

The couple own a Shiraz block and grow, distil and bottle all of the products at the vineyard and cellar door of their label Maximus Wines.

They offer gin mixing classes and tastings alongside their wine range, and stock the gin in liquor stores and cellars around Australia.

Practicality and aesthetics Olivigna winery and olive grove in Warrandyte, Victoria, have put their working still on show at the cellar door and restaurant.

The winery and olive grove have a custom built copper still that was brought in from Italy – the first of its kind in Australia to produce truly authentic grappa. The distillery currently produces spirit for their limoncello that’s made in-house with lemons from the property.

The property includes an olive grove, citrus grove and vineyard, and most of the goods are made using produce grown onsite, however, for pure grappa, authenticity requires some sourcing.

“It’s a mixture of both our own marc and bought in. There are certain varieties that you need for grappa, but we’re August 2017 – Issue 643

Grape marc is unloaded at Tarac Technologies.

experimenting with different tastes and flavours,” says owner John Di Petro.

“It’s in the family, it’s in the blood. My wife is from Naples and her father and grandfather and great grandfather have all been involved in distillation of spirits and limoncello for years.”

The Olivigna distillery was set up in 2014 after a period of business growth. The business runs on little waste and utilises all of their produce (and by-products) in true Italian fashion.

The small batch still is discontinuous, so it has to be emptied between batches, and the emptied spent marc sees a second wind after it has cooled.

“You get the grape, you grow it, you press it, and you make your wine. Afterward, you can distil the spirit from the skins, then from that, use the leftover skins for fertilizer.

“We don’t have much waste, it’s clean, there’s no smell. It’s an old school way of doing things. It’s good,” said Di Pietro.

He adds that some producers in Italy will even burn their dried marc for fuel and heating. Much like the biomass boiler at ATP. If you’re serious about recycling, the big benefit of having a distillery (aside from selling the spirits), is that you can spread the spent marc on to your own vineyard after distilling off the alcohol.

The steaming process will stop any potential of seeds germinating and allow the marc to be used as soil conditioner at no added cost.

MULCH OR COMPOST Once grape marc has been removed of its residual alcohol, it can be used to add organic matter and nutrients back in to the soil. Processing plants like Tarac and ATP sell a portion of their marc on as such, to be used by the farming industry.

At Tyrrell’s, Bartlett explained that they reuse all of their marc as compost and mulch, and have even made whole garden beds using just dried out grape marc mixed www.winetitles.com.au

with heavy clay soil. He added that they’ve had “really good results.”

Grapegrower, Steve Schiller, has been recently conducting trials in his vineyard to test the potential for switching to the cost-effective marc over synthetic agricultural products.

“I’m mainly using it for two different purposes. To build up organic matter in the soil and also as a mulch,” said Schiller.

At about $4 a tonne, the product could be a big saving for wineries who are looking to switch out costly mulchs and composts.

“I used it around fifteen years ago and have decided to go back again,” he said. But Schiller warned of one potential hazard.

“If you have soil with high potassium it can be a bit detrimental to the vines. I haven’t had too much trouble with it at the moment, but few other people have had some issues. I’m not sure how much they’re putting out though.”

“This year I’m actually composting a little bit of it with a bit of soil and chicken manure, and using some straight spent marc for a few different trials.”

Schiller has divided up one block of the same variety in to sections, spreading some with the spent marc and leaving some as a control.

The motivation was to keep costs and production down, and increase the soil’s organic matter.

The decision to run some trials was sparked through his own interest, as well as some talk from others. But the proof is in the pudding.

“If you don’t try to do your own tests you don’t know.”

Grape marc’s low pH means it composts slowly. Either wait, or mix with some garden organics.

Here’s a guide to start things off: Take 25% Grape marc, 15% Hay, and 60% Wood chips.

Turn the pile for 3-4 months, or until the temperature stops rising above 65°.

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China and US drive $200million export boost THE WINE AUSTRALIA Export Report June 2017, released today, shows that Australian wine export value increased by $201 million (10 per cent) in 2016–17 to $2.31 billion, underpinned by strong export growth to China and the United States of America (US).

Australia is the world’s fifth biggest exporter of wine – behind France, Italy, Spain and Chile. In 2016–17, Australia outperformed each of the four larger exporters in its rate of export growth.

“Pleasingly, nearly all price points experienced growth and there were benefits for exporters in all segments of the market,” said Andreas Clark, Wine Australia chief executive officer.

“The strongest growth was in more premium wines, with all price segments of $10 per litre FOB and above experiencing growth, and the strongest rate of growth for wines $30–49.99 per litre FOB. “There were a record 1997 exporters last financial year and 69% contributed to the total increase in value shown.

“An interesting development from last year was the growth in the carbonated

wine category, which includes varieties such as Moscato. Exports more than doubled to $30 million. The United States was the destination for 35% of the carbonated wine exports, with mainland China (15%) and Japan (14%) the other major destinations.”

James Hunt, Handpicked Wines export director, said the company’s success in Asia came through hard work and ensuring brand equity across the region while also recognising that each market and its culture was unique.

“This is built on the back of tight brand guidelines, frequent market visits, engaged activity and communication with all levels of the distribution chain. In particular, the importers and distributors are educated to manage the message and value chain through to the consumers.

“As the business grew we found the need to employ within the region to maintain the brand values and ensure the message was consistent across the region, particularly with local websites, trade material and social media accounts,” Hunt said.

Figure 2: Exports to Greater China, mainland China vs. Hong Kong (MAT = Moving Annual Total)

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EXPORTS BY REGION Australian wine exports to most regions recorded growth in 2016– 17, except for those to Europe, which declined by one per cent to $568 million, and Oceania, which fell by one per cent to $87 million.

Exports to Northeast Asia continued to drive growth, with their value increasing by $178 million (29%) to a record $797 million. Southeast Asia was the next biggest growing region with exports increasing by $20 million (14%) to a record $162 million.

Exports also grew to North America by $5 million (one per cent) to $651 million, and the Middle East by $3 million (18%) to a record $22 million.

Greater China Greater China (mainland China, Hong Kong and Macau) has been at the hub of the revival of Australian wine exports.

In 2016–17, exports to Greater China increased by 33% to $721 million. The implementation of the China–Australia Free Trade Agreement (ChAFTA) at the end of 2015 has provided impetus to an already strong market.

Hong Kong is a vital trading hub with important distribution links to mainland China. Some imported wines in Hong Kong are re-exported to other Asian destinations, with 95% of re-exports going to mainland China and Macau.

Hence, not all Australian wine exported to Hong Kong is consumed in the country.

ChAFTA, which is reducing import tariffs for Australian wine into China over time, has meant that less wine destined for mainland China is routed through Hong Kong, which has contributed to a decline in exports to Hong Kong.

Figure 2 illustrates how this trend began when the Declaration of Intent was signed and has since continued.

Mainland China’s position as the number one destination for Australian wine exports by value was consolidated in 2016–17. Exports grew by 44% in value to $607 million.

Bulk wine exports more than doubled to $37 million but the bulk share of exports is low at six per cent.

Bottled wine exports also grew strongly, up 41% to $568 million, representing a 94% share. Mainland China accounts for 40% of all Australian wine exports priced at $10 per litre FOB or more.

By value, Australia holds a 24% share of wine imported by mainland China, August 2017 – Issue 643

behind only France with a 41% share.

However, Australian wine exports are growing at much faster rates than most major competitors.

In 2016–17, the value of exports to Hong Kong declined by eight per cent to $114 million and volume declined by 15% to eight million litres, but the average value of exports to Hong Kong increased by eight per cent to $13.88 per litre FOB. Hong Kong has the highest average value among the top 50 destinations to which Australia exports and 77% of exports to Hong Kong are valued at $10 or more per litre FOB. Australian wine will take centre stage at Vinexpo Hong Kong 2018 as the Country of Honour. Vinexpo Hong Kong is the key trade-only wine and spirits exhibition in the Asia Pacific region. The invite-only event attracts top decision making importers, buyers and sommeliers, and provides a forum for education and trade networking.

United States of America (US) In 2016–17, exports to the US increased by three per cent to $464 million – the highest value since 2011–12. The overall increase in value was driven by

white wine exports, up three per cent to $181 million, and carbonated wine (mainly Moscato) increasing 10-fold to $11 million in value.

The US is the largest destination for Australian Pinot Grigio exports, accounting for over three-quarters of the category’s exports. Pinot Grigio exports grew by 16% to $24 million last year.

The positive trend towards Australian premium wines in the United States continued. Exports at $10 per litre FOB or more increased by 21% to $43 million.

United Kingdom (UK) The UK remains the number one destination for Australian exports by volume; more Australian wine is shipped to the UK than any other market.

Overall, the total value of exports to the UK declined by seven per cent to $341 million. However, there was very strong growth in exports at the high-end of price points, exports at $10 per litre FOB or more grew by 13% to $28 million.

“Our focus is supporting the independent trade, where we see a real resurgence in interest for Australia across the pricing spectrum,” said Elliot Awin – from wine importer Awin Barratt Siegel Wine Agencies.

“Independent merchants are rotating ranges regularly with an eye to the new, modern Australia, preferring wines with a real story or point of difference; many will preference purchasing from winemakers with whom they’ve met.

Whether it be small batch single vineyard wines, traditional method sparkling wines or ‘alternative varietals’ from small producers, there is a growing thirst for these products. Winemakers pushing the boundaries away from tradition have also seen success.”

Australia’s top five export markets accounted for 74% of the value of Australian exports • Mainland China – $607million, up 44% • US – $464million, up 3% • UK – $341million, down 7% • Canada – $186million, down 5% • Hong Kong – $114million, down 8%. *Free on board (FOB) value of the wine, where the point of valuation is where goods are placed on board the international carrier, at the border of the exporting country. The FOB value includes production and other costs up until placement on the international carrier but excludes international insurance and transport costs.

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winemaking

Major milestones for a well-known Cabernet Sue Hodder, head winemaker at Wynn’s in Coonawarra, is about to celebrate her 25th vintage and the 60th vintage of the Wynn’s Black Label Cabernet. In light of this achievement, Camellia Aebischer spoke with Hodder about working at Wynn’s and what it’s like making the same wine 25 times.

THERE’S A ROMANTIC ASPECT of Japanese culture that focuses on perfection so intensely, it almost becomes an unreachable goal. Craftsmen will hone a trade for years, meticulously repeating tasks before they are given opportunity to step up.

For Sue Hodder, making the Wynn’s Black Label Cabernet for 25 years has given her this extraordinary advantage of repetition.

“We learn something new every year, we learn something new every week really,” said Hodder when asked if she tires of making the same wines.

62 Grapegrower & Winemaker

“We work with different people, we have young people from around the world in the winery and they can bring a new vibe and help us to see things differently. Of course because viticulture is a long term commitment we’re still learning from the wines that we’ve made a few years back.”

Hodder has just completed her 25th vintage for Wynn’s, and in her time has seen the vineyard and winery evolve and grow. In more recent years the winery has seen changes in their processes through technological advancement.

“In the last ten years we’ve switched www.winetitles.com.au

If we can get all of that right without the stress and ripening early, that should lead to a good, bright, textured wine that’s suited for both drinking currently and ageing August 2017 – Issue 643

Sue Hodder, Wynns chief winemaker.

to some open fermenters, allowing more air to access the ferment, and in the last two years we have embraced new technology with a berry sorter,” Hodder said.

“A number of Cabernet makers around the world have got the same one, and we’ve enjoyed the results of it.”

The vineyard was also partially replanted in 2002 – upon arrival of viticulturist Allen Jenkins – in a huge overhaul and care-taking exercise for Wynn’s.

“It needed work,” Hodder said.

“It needed new trellising, irrigation and we had some old vines that weren’t giving us the quality we wanted.

“We love old vines, but only if they’re good. So, we started again with added irrigation, some new root stocks and used some vines for cuttings to preserve our vineyard.”

Big changes for the vineyard is sure to make a difference for a winemaker who crafts the same signature wine each year.

In light of the milestone vintages, Wynn’s held a 60 year museum tasting of their Black Label Cabernet. The tasting August 2017 – Issue 643

took place in mid-July with a handful of key wine industry folk attending.

The tasting will now be followed by some rigorous data collection, which will be laid over data from the vineyard, to hopefully reveal patterns in seasonal changes, taste, structure, etc.

“For the sixty year tasting we took samples of each vintage and worked with the AWRI and CSIRO to do some analysis.

It’s a unique sample set and is looking at different flavour compounds to share with the industry and community.”

“I honestly don’t believe that anyone thought these wines would age as well as they did,” Hodder said, adding her fondness for the vintages of the 1960’s.

Throughout the years, Hodder has noticed some variation in the wines, producing a brighter style in recent times.

Especially after the vineyard revamp.

“In summarised terms we think the wines are brighter, and we make a medium bodied style.

“It’s both a yearly expression and is consistent. There is a clear Wynn’s house style if you like, that originates from the vineyards and the winery that we have. www.winetitles.com.au

But we do see the effect of vintage.

“What we’ve learned along the way is that managing the vineyard sustainably and using judicious irrigation, makes the wines we need with the quality of tannin that we need.

“If we can get all of that right without the stress and ripening early, that should lead to a good, bright, textured wine that’s suited for both drinking currently and ageing.”

Hodder’s training as a viticulturist gives her a comprehensive understanding of grape all the way to glass. While a wealth of knowledge may be a key component of her success, she’s eager to continually learn.

“My colleague and I are always trying to learn about malolactic fermentation, the timing and bacteria, whether nutrients are useful, different types or temperatures of fermentation etc. and we’re always doing trials in the vineyards.

“You can’t necessarily translate science from one vineyard to another. We need to do it on our own wine instead of just accepting someone else’s results.”

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Scholarships offered through the Sydney Royal Wine Show THE SYDNEY ROYAL Wine Show has introduced a new scholarship funded from the sale of excess stock supplied by exhibitors.

The Sydney Royal Wine Committee, in partnership with the Royal Agricultural Society (of NSW) Foundation has announced a fully-funded position at the Australian Wine Research Institute’s Advanced Wine Assessment Course (November 2017 intake).

This new scholarship initiative has been made possible through an online auction of excess wine from the previous year’s Sydney Royal Wine Show, with the specific purpose of raising funds to support the Australian Wine industry through grants and scholarships.

Sally Evans, Sydney Royal Wine Committee chair, said it made sense to utilise the high-quality excess wine from the show to create career opportunities for young people in the grape and wine community.

“We are delighted to introduce this new scholarship, funded by the sale of surplus wine show stock. It provides us with the opportunity to support the Australian Wine industry through the development of outstanding young industry professionals,” Ms Evans said.

“The AWAC course is a world-class program and we’re thrilled to provide this opportunity to a young person in our local wine industry,” she said.

Sydney Royal Wine AWAC Scholarship Value: $6000 Applications close: September 17 Eligibility Guidelines: • Open to applicants 30 years and under; • Applicants must be an Australian citizen or a permanent resident; and • Applicants must be employed in the Australian Wine Industry or engaged in study in a related course.

Applications can be made online at www.rasnsw.com.au/ scholarships

We are delighted to introduce this new scholarship, funded by the sale of surplus wine show stock. It provides us with the opportunity to support the Australian Wine industry through the development of outstanding young industry professionals.

Meanwhile, the Sydney Royal Wine Committee, together with the Royal Agricultural Society of NSW Foundation (RASF), continues to offer a study scholarship aimed at tertiary students and honouring the memory and contribution of Graham Thorp, committee chair from 1984 - 1990.

A scholarship of $6000 for full time study (or $3000 for part time study) is available and the winner will be invited to steward at the show, held in July each year.

There is no limit to the types of courses that qualify, or the age of the student, however applicants will need to demonstrate a strong wine industry career pathway through their study program and a desire to play an active role in the future of the Australian grape and wine community.

Applicants must: • Be enrolled or applying for study in any accredited tertiary course at an approved Australian education provider; • Demonstrate their passion and career aspirations to help build a successful future for the Australian wine industry; • Demonstrate how a scholarship would assist them in achieving their education or training goal; and • Be a permanent resident of Australia, or Australian citizen residing in Australia.

Applications for the 2018 Sydney Royal Wine Study Scholarship close on September 30.

The Sydney Royal Wine Show was established in 1826 and today attracts more than 2300 entries from 350 exhibitors from across Australia. The show committee is proud to commit to this form of support for the grape and wine community.

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www.winetitles.com.au

August 2017 – Issue 643

A simple system has changed the way winemakers use their barrels Incorporating oak into red-wine ferments is nothing new in large wineries, neither is finishing the Oak & Tanks ferment in barrel. However, getting whole bunches into a barrel to cold soak and ferment is something that was previously been something of a headache – until now.

Nathan Gogoll reports.

A STANDARD BARREL doesn’t give you a lot of flexibility as a fermentation vessel. Filling a barrel with a whole red berry or even whole bunches hasn’t really been practical, unless you are prepared to knock the head out. However, there’s a relatively new system to Australia that has changed this situation.

Alex Katsaros imports the Tonnellerie Baron barrels which are matched to the Vinification Integrale hatch system which allows for the barrels to be filled with whole berries and/or whole bunches. The system has created a simple solution for a process that otherwise required the head of the barrel to be removed and replaced.

“The benefits from a winemaking point of view start with being able to do an extended pre-soak and maceration, then fermenting in the oak barrel where you get the controlled oak influence,” Katsaros said.

“The previous problems a winemaker had were having to stand the barrel on its head and also take the head off to use a barrel like this.”

The barrel is filled through a five-inch diameter hole in the head with a hatch door that has been designed to seal with outward pressure which prevents the head from warping.

August 2017 – Issue 643

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winemaking

The percentage of whole bunch component varies depending on the vineyard and which of our labels the wine is being made for. But we like to think this techniques helps us to make some sexy Shiraz.

“There are a few options, depending on how sophisticated you want to get, but it’s all based around the same stainless steel fittings which all adapt to the same five-inch hole in the barrel head,” Katsaros said.

“The system in Australia is only available with the Baron barrels.”

Baron introduced the system to Australia about seven years ago with a couple of wineries (including Yalumba) getting involved in the early trials.

“The level of interest has really increased across the past two years.”

Katsaros said the system was ideally suited for winemakers who were using whole berry and/or whole bunch ferment techniques with Pinot Noir and the red Rhone varieties, especially Grenache and Shiraz – right through to 100% wholebunch ferments.

“It all depends on what the winemaker wants from the final wine,” Katsaros said. “However, for those wanting some oak integrated influence at an early stage it can be done seamlessly now with maceration.”

“If it’s only a parcel of the wine that is whole-bunch, then three or four puncheons with this system can become very handy for the winemaker.”

“It’s a very versatile little system.”

Michael Papps, the co-owner and winemaker at Yelland & Papps in the Barossa, said the hatch system turned the Baron barrels into a “completely inert” fermentation vessel.

“We use them for 100% whole bunch ferments, full to the brim,” Papps said. “We close them up and let them sit and ferment for three-to-four weeks which gives us a bit of carbonic maceration as well.”

Papps has used the system for the past five vintages and has fermented parcels of Barossa Shiraz, Grenache and Mataro as well as Adelaide Hills Pinot Noir in the barrels. “What we’re after are the light and bright elements, the pretty and elegant characters,” Papps said.

“The percentage of whole bunch component varies depending

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on the vineyard and which of our labels the wine is being made for. But we like to think this techniques helps us to make some sexy Shiraz.”

The Yelland & Papps winery now has a dozen barrels fitted with the Vinification Integrale system. Papps gets two or three ferments per vintage from each barrel, with some early Shiraz to start with – followed by the Grenache and Mataro later in the season.

The system fits in well with the small winery, where the barrel can be moved into the different positons required with a forklift.

“Cleaning is done as per normal, we hot-wash them between ferments,” Papps said. “We do steam them up, which opens the pores up again. And perhaps a few years down the track we might look at getting them shaved, but for my winemaking I much prefer to older oak.”

The Baron barrels fitted with the Vinification Integrale system are available in barrique (225L), hogshead (300L) and puncheon (500L) sizes.

They can also be ordered with a forest or grain selection, then further customised by toast level.

“We know as soon as you put wine into any barrel, it starts to take up the oak character,” Katsaros said.

“For extended maceration in oak, generally speaking, people are going for a lighter toast.

“Like any other barrel, the winemakers are looking after them to get the maximum lifespan.”

There are a variety of options and gadgets available with the system, including a stainless steel scraper (for emptying the barrel), temperature control kit and even a clear perspex replacement head which “looks terrific” according to Katsaros and would be “a great way for a small winemaker to showcase the process”.

It’s a simple solution. “You just loosen the fitting over the press and drain the juice, then use the little stainless steel scraper to empty the solids,” Katsaros said. “It’s just like digging out a tank.”

www.winetitles.com.au

August 2017 – Issue 643

Clever oak handling innovations In any analysis of oak handling and storage methods within the wine industry, it’s more than useful to look at our very recent history to see how quickly we’ve changed our attitudes. Paul Le Lacheur reports.

AS LITTLE AS SEVEN YEARS AGO, the use of oak wood staves was “hardly a viable cost or style option” according to Phil Rogers, Caught Red Handed Wines owner and winemaker – based in McLaren Vale. However, if we fast forward the tape just five or six years, we see suspended wood staves widely used, particularly in wines under the $20 retail price point.

“Especially for small to medium sized producers like myself, it makes both good economic sense and can be a really positive, controllable contributor to aromatics,” Rogers said.

The Australian Wine Research Institute (AWRI) claims stave technology has now been shown to reduce labour costs. It all but eliminates manual handling by reducing the requirements for barrel racking and topping. In addition, such adjuncts are more efficient because they make much better use of warehouse space and have the common benefit of reducing ullage problems.

The cost of barrel replacement is in the order of $50 million.

Brettanomyces infection and other spoilage risks are mitigated when oak wood staves are used as a barrel alternative.

Warren Smith, Pyramids Road Winery owner/winemaker – based in Queensland’s Granite Belt region, is another who has increased his knowledge and acceptance of different oak products.

“Our body of knowledge is growing rapidly as we respond to what customers want, as far as oak flavours go,” Smith said.

Smith recently spent time speaking with a senior winemaker who works for a large company, and the pair of winemakers was able to talk openly about alternative oak treatments.

“That person’s view of adjuncts had changed significantly,” Smith said. “As I understood him, the feedback from consumers is away from coconut/vanilla aromas and toward elegance, refinement and finesse.”

It was communicated very directly (and freely) from one winemaker to the other that this customer feedback not only allowed for, but in some cases actually required, the use of staves. In particular, the benefit of using oak adjuncts for wine drinkers came in the form of limiting the overt taste experience of cis –oak lactone (and trans-oak lactone), or smoky/charred flavours and aromas.

Toasting levels when coopering barrels is a serious contributor to our body of knowledge. The amount of lactones present in oak can be affected by seasoning, but not in a predictable way.

Here’s the new idea, although the volume of these compounds present in oak is not greatly affected by coopering variation, in some samples, increasing levels of toast can slow down the rate of lactone extraction, reducing their impact on wine flavour.

Technical experts within the wine industry now know vanilla levels have been recorded even in unheated or untoasted oak.

August 2017 – Issue 643

For further information, please contact Kauri AUS Tel: 1800 127 611

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Email: info@kauriwine.com

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winemaking

Seguin Moreau OENOSTICK.

Raw oak supply.

More important as a style-determining step, those levels are exponentially higher in strongly heated wood. Guaiacol and 4-methylguaiacol levels are strong indicators of the relative toast levels of barrels. Toasting levels have been shown to be are a very important factor in imparting smoky characters.

Vanillan is an important by-product but it can be transformed by yeast metabolism during fermentation.

OLD RULES In the not-too-distant haze of history, it was often said that American oak suited Shiraz and French oak was the oak origin of choice for Cabernet Sauvignon. This too has changed. As the oak-derived vanillan characters are seen as less likely to be identified with the origin (country or forest) of the oak, winemakers are now implementing oak regimes not necessarily dominated by origin or by toasting levels.

Of more importance, visual inspection is carried out.

Individual barrel inspection for ‘tightness of grain’ or ‘quality of internal finish’ seems paramount in determining ‘fitness for purpose’. Oak origin may then be less important than the task of appropriating certain barrels to certain varieties or styles. For example, highly toasted American oak for McLaren Vale Merlot, lightly toasted Nevers French oak barriques for Adelaide Hills Chardonnay and medium toast Vosges French oak for McLaren Vale Shiraz.

There are other compounds, such as furfural and 5-methylfurfural which have been highlighted in the AWRI research as important contributors to the sensory experience.

They are generated by the breakdown of carbohydrates such as cellulose and hemicellulose; a process accelerated by toasting.

Identified as aromatically sweet, butterscotch or caramel in nature, these compounds are, counter-intuitively, decreased by heavy toasting. Both compounds are commonly found in concentrations in excess of 1000ug/L in the finished wine.

A new analytical method employing gas chromatography/ mass spectrometry and using deuterium–labelled standards has been developed for accurately determining concentrations of all these compounds. Even the dreaded Brettanomyces activity (4-ethylphenol) can be seen as a flavour differentiator in wine samples.

These analytical tools were once used as a pre-cursor to shaving old barrels, but new application of these test results is being used as an indicator of new barrel suitability for certain

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styles. Some wineries now analyse oak chips, using this data pre-addition in conjunction with a trichloroanisole (TCA) test to prevent any accidental tainting via addition.

NEW TRICKS New ways of doing old things have been developed in Western Australia recently. Starting development in October 2016, inventor Jon Blakeman released a product called Barrel Rejuvenation.

“I realised up to $20 million dollars per annum was being wasted, with old oak barrels cut in two and sold as flower pots,” Blakeman said.

“The astounding thing was, the first prototype actually worked.”

Blakeman felt if he could find an economical way to shave off the contaminated wood from within, “then the raw oak underneath could be exposed and extend barrel life”.

He invented a machine with high torque levels, developed by adapting the drive on the original machine to connect to the power take-off from a tractor. It drives a tool which shaves about 3mm depth from the oak, thereby removing contamination.

“This increases barrel life by up to six years. At a cost of $200 per barrel, it compares to around $1500 replacement cost,” Blakeman said.

The Moss Wood and Capel Vale wineries are trialling the system, while Willow Bridge Estate senior winemaker Kim Horton has been using barrel rejuvenation for more than five months.

“In the whole of Australia there are 1500 wineries and the cost of barrel replacement is in the order of $50 million,” Blakeman said. “The invention has Australia-wide adoption potential.”

CONCLUSION A review of what we’re doing and what will shape the immediate future for oak handling shows three main things: We are information-rich in analytical terms; we have invented new ways to do old things and we have learnt lessons from recent history about the suitability of oak types to wine styles.

Not content to persist with outdated views, our industry is well placed to handle oak more cleverly to deliver what the market has told us it wishes to drink.

www.winetitles.com.au

August 2017 – Issue 643

So you’re planning a trip to China With all the hype of the China’s growing wine market, it may seem appealing to tee up a few business meetings and jump on a plane. Before you head off, there are a few things to be mindful of - Camellia Aebischer reports.

BREAKING INTO CHINA’S IMPORT market is a common and seemingly achievable goal for many Australian winemakers.

With constant press about China investing in Australia, you might consider arranging a business trip to create sales relationships.

The Wine Industry Suppliers Association has recognised the influx of Australians traveling to China and recently held a seminar, with the help of Jing Cao of Chinese language and Cultural Advice. Cao’s business offers translation, adaptation and advice for any business with a China connection.

A little preparation before heading off to China can go a long way. Having a good understanding of the way a culture operates can help to make a good impression and solidify a deal. Here are some tips on how to prepare before leaving, while in China and after returning.

connotations.

Don’t think about bringing a decorative clock or watch, as clocks symbolise the wish of a swift death. The pinyin word for a clock gift “Song Zhong” also means “send to the eternal” and is usually used to describe attending a funeral.

Australian-made goods are always the best bet, something small for travel, like a pen with an opal embellishment. Stay away from indigenous art unless you’re willing to explain the meaning behind it.

BEFORE DEPARTURE

Tactics When notifying your Chinese counterpart of your visit dates, Cao advises to never specify your leave-date. If you are looking to sign a partnership agreement then expect to be signing it at the very last minute (when you’re exhausted) as a strategy to wear down your guard. Simply say you’ll be in town from X date “for a few days” or weeks.

Gifts A gift is a great way to say thanks for taking the time to meet.

However, Chinese culture carryies a few symbolic translations that might turn your transaction sour. The numbers zero, six, eight and nine are considered lucky, as their names hold positive meanings. Four, five and seven, however, carry bad

Branding and translation Often wines are exported with labels tailored to the country of receipt. However, with a prolific counterfeit market, Chinese consumers are often looking for pieces of authenticity. A member of the WISA seminar commented that his wines did far better with a translated back label stuck over the original than with

August 2017 – Issue 643

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business & technology

new export packaging. Investing the money in o a good translator is also crucial, as there are many words that don’t actually make sense when translated into Mandarin or Cantonese. Don’t rely on Google translate or you might end up on a Buzzfeed China translation fails list.

An Opportunity to gain Additional Skills to advance your Career Objective Travel to the Northern Hemisphere and gain additonal experience during their Vintage.

Earn while working and enjoy a holiday at the end.

AUSTRALIAN & INTERNATIONAL AGRICULTURAL EXCHANGE PO Box 3093, KEW Vic. 3101 e-mail: auintagx@bigpond.com PH: [03]-9818-2395 FAX: [03]-9818-7255 www.agriculturalexchange.com 70 Grapegrower & Winemaker

ON YOUR TRIP “The country” In a dense country like China, telling someone you are from “the country” in Australia will conjure up a very different image in the heads of Chinese people. For them, the countryside is a poor place focused on manufacturing and not the lush vine-filled scenery we enjoy.

Cao had mentioned that perception of distance is also difficult to translate. When speaking to a group of tourists about McLaren Vale being 40 minutes away they said “why don’t we just walk?” In big cities, 40 minutes in traffic won’t get you very far.

Rudeness Westerners tend to have a linear thinking pattern, focused on time and planned tasks, however Chinese tend to think more circularly, which means the conversation might include a lot of repetition and not flow the way one expects.

There is also a strong affinity for efficiency in Chinese culture, born from the country’s large population. This means small and less meaningful words, called morphemes, are omitted in Chinese dialect. It is a cultural difference which is often perceived as rudeness.

As time is not a focus when it comes to the tense of a statement, a simple gesture like “we have lunch” could mean we are going to, have had, will, or should have lunch. It pays to clarify with a “when would you like to do that?”

Hierarchy In a Chinese business meeting it wouldn’t be out of place to find personal questions like “how old are you?” To Australians this can be a private matter but China values its elders and will rank a social setting based on the age of the participants.

If you find this, don’t be offended, it is a question of relevance to the partnership.

The hierarchy extends to the dinner table and guests will often be sat in a specific formation dependent on their status.

It is rude to seat yourself at dinner so just wait to be ushered to your seat when meeting for a meal.

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August 2017 – Issue 643

One last thing, there’s an ancient proverb that basically says “never trust a man without a beard” so if you’re male, you might want to skip shaving for a few weeks prior.

AFTER CHINA Be persistent Because of the circular thinking pattern of China, it always pays to repeat yourself during and after the visit. Cao recommends to always state things three times at least. Asia has a very reactive culture and will often respond well, but not initiate. Time is often used as a strategy and not a tool so if you aren’t hearing anything it pays to follow up.

An invitation Inviting a client to visit you in Australia can be a great tactic to give you the leverage of your home soil. Instead of being the weary and rushed guest you might be able to organise a better deal.

This also gives you the opportunity to show potential suppliers your product first hand. There’s only one thing to remember – it’s worth having your own translator. You’re not obliged to provide translation but it’s useful to have someone you trust, even if guests insist on bringing their own.

It’s also important to make sure that the representatives you bring play important roles in the company. Sending a junior adviser and an admin assistant won’t reflect as well as sending a CEO and senior manager. Cao advises to visit as often as possible and to bring a senior staff member for at least the first few visits.

WHAT'S IN IT FOR ME? Once you’ve worked at fostering a relationship, it’s important to reflect on what’s in it for you. Remember that there needs to be an exchange, not just one giving and one taking. However, this can take time and Cao is firm in explaining to clients that building a strong relationship will be a lengthy process.

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August 2017 – Issue 643

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business & technology Supplier Update

Winery support for pushing the export boundaries McLaren Vale’s Alpha Box & Dice has sought support to harness growing international interest in Australian and capture a share of the market. Andrew Watson, Efic executive director, reports.

IT’S A GREAT TIME to be in the wine export business in Australia right now.

Nationally, wine exports have grown an impressive five per cent per annum across the past five years, supported by a weaker Australian Dollar, improved market access, and recovering household incomes in the US. Wine exports are taking up an increasing segment of Australia’s agricultural exports, and with strong demand from overseas this looks set to continue.

As a major producer, Australia can enjoy rich pickings from this robust demand, particularly in the premium wine segment. One South Australian winemaker that has tapped into this demand and is generating strong international interest with its experimental, lesser-known varietals is McLaren Vale-based Alpha Box & Dice.

Alpha Box & Dice started off as an experimental wine house, with the aim of producing alternative varietals that pushed the boundaries of winemaking.

The winemaker set out to showcase and celebrate a range of different wines in the Australian market, but over time has realised the exciting opportunities to distribute its products internationally.

“We probably felt that five years ago, the overseas market wasn’t quite ready for our business, which is why we focused so heavily on getting our domestic operations right,” said Dylan Fairweather, Alpha Box & Dice managing director.

Across the past 18 months, the company has shifted its attention to international markets and has enjoyed exciting growth in the UK, Canada and the Nordic regions.

“However, we’ve now built enough supply to start exporting properly, and it’s certainly taken off. Our real goal is getting the stories behind the wines out to the rest of the world,” Fairweather said.

“We’ve found the key is establishing partnerships with the right people and finding those people around the world that are really passionate about what we do.”

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Throughout its export growth journey, Alpha Box & Dice has faced challenges along the way. Like many small businesses expanding overseas, managing cashflow is a constant challenge.

“Having sold wine overseas previously, we knew how significant the lag time is between shipping our product and actually getting paid,” Fairweather said.

With international interest growing and new orders coming in, Alpha Box & Dice faced a challenge to keep meeting demand while managing cashflow.

“We received an order from a leading food and beverage importer in Sweden,” Fairweather said. “And we expect further orders to come through from them, as we have two products listed with the government-owned liquor stores.

“The second order was from a national liquor importer in Canada, which is the second one from them this financial year.”

Alpha Box & Dice sought out Efic, Australia’s export credit agency, to help ease their cash flow challenge and ensure they could continue to meet their orders coming in.

“Efic’s Small Business Export Loan www.winetitles.com.au

allowed us to keep fulfilling orders for wine that we’ve produced, ensuring we enhance our reputation through keeping up with the interest we’re receiving from overseas.”

The loan provided by Efic was used

by Alpha Box & Dice to help cover the packaging, labelling and delivery costs associated with the new purchase orders received from Sweden and Canada.

The ability to continue meeting demand has been integral for Alpha Box & Dice in securing repeat business and growing its client base.

“We attended ProWein earlier this year, the largest wine fair in the world, where we received orders from multiple new international markets,” Fairweather said.

“Our UK importer even told us they’d sold out of our product before the order had even arrived in the country.”

“The key for us now is to maintain our quality, seek out those niche markets made up of people that really appreciate what we do and then go from there.”

Alpha Box & Dice is going from strength to strength as it continues to carve out its market overseas.

“Even though we’ve seen significant growth in international markets in just 18 months, we haven’t changed what we do that much,” Fairweather said.

“A lot of experts will suggest you adapt your products to suit the market you’re entering. We have the opposite approach, where we find the customers that exist within a new market that fit our existing products and philosophies.”

With its sales increasing at a strong rate and a sound financial base, Alpha Box & Dice continues to prosper overseas, and take the best of its South Australian wines out to the world.

Efic is a specialist financier that delivers simple and creative solutions for Australian companies when their bank is not able to help. Over the past three years Efic has worked with more than 260 small businesses providing more than $350million in financial support, enabling them to export to countries all over the world.

August 2017 – Issue 643

Personal Property Securities Act changed retention of title rules The Personal Property Securities Act 2009 (Commonwealth) (‘PPS Act’) came into full effect in May 2011. This Act introduced what are described as ‘personal property securities’ and replaced some 70 existing acts and 40 registers for various kinds of securities with one act and register.

Mark Hamilton of Grope Hamilton Lawyers reports.

PREVIOUS RETENTION OF TITLE REQUIREMENTS This had a significant effect on retention of title clauses in the wine sector in relation to such things as the sale of finished product under simple invoices or distribution agreements and the sale of bulk wine or grapes.

Not all wine producers and vineyard owners have caught up yet.

For many years in Australia and other common law countries, a very common method of securing protection for payment for goods has been a device known as a ‘retention of title’ or a ‘Romalpa’ clause (‘ROT’).

August 2017 – Issue 643

Wine Lawyer Mark Hamilton

Grope Hamilton Lawyers

This has appeared in many wine industry distribution agreements and in the terms and conditions on many invoices.

An ROT clause was designed to protect the unpaid seller from the insolvency or default of the buyer by stipulating that the ownership of, or title to, goods sold does not pass to the buyer until payment is received by the seller. www.winetitles.com.au

In the event of default by the buyer, a seller, under an ROT clause, retained ownership of the goods and was therefore entitled to repossess the goods.

Previously, ROT clauses were not considered to create a charge or ‘security interest’, and did not have to be registered.

Given that the concept of a ROT clause was that property or title in, or ownership of, goods did not pass to a purchaser until the price for the goods is paid, this meant that the purchaser was not able to give a security over the title to goods.

This simple concept, and the fact Grapegrower & Winemaker

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sales & marketing that registration as a security was not required in Australia and other countries meant that ROT clauses were a very effective protection for sellers against insolvent or defaulting purchasers.

APPLICATION OF PPS ACT ‘Personal property’ is defined very broadly in the PPS Act as all forms of property – including a licence – other than land, or a right, entitlement or authority that is granted by or under a law of the Commonwealth, a State or a Territory, and declared by that law not to be personal property for the purposes of the PPS Act. This Act is unfortunately quite convoluted.

The PPS Act has impacted dramatically upon all forms of security over personal property, including ROT clauses. ROT clauses are specifically treated as security interests – in a similar manner to other countries, such as the United States.

This changed the way sellers deal with purchasers, and the ability of sellers to rely on the security created by ROT clauses.

It also created issues for purchasers in dealing with their financiers in terms of security arrangements.

The PPS Act displaced the concept of legal title – fundamental to previous ROT clauses – in favour of specialised concepts of possession and control.

PMSI’S AND RETENTION OF TITLE Under the PPS Act there was a shift away from the concept of title to possession and control being paramount.

The PPS Act has provided some means for a seller of goods to obtain a priority form of security interest.

The PPS Act introduced the new concept of a Purchase Money Security Interest (PMSI), which includes the interest created under the previous ROT clause, securing payments for goods.

Under the PPS Act, a PMSI has ‘super priority’ over most other interests, provided always that a PMSI is ‘perfected’ by registration on the Register.

PERFECTION Under the PPS Act, the security interest created by a ROT clause or PMSI is perfected if: • The goods are still in the possession of the seller, or • The PMSI is registered under the Act. In the PPS Act, ‘collateral’ means personal property to which a security interest is attached.

The collateral for a PMSI under a sale contract will be the goods that are sold.

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Therefore, in order to rely on and enforce ROT clauses, sellers need to register each such interest as a PMSI on the PPS register to ‘perfect’ the security interest.

If not, the seller risks being defeated by competing security interests and other third party claims over the goods which the seller has parted with.

Personal property’ is defined very broadly in the PPS Act as all forms of property – including a licence – other than land, or a right, entitlement or authority that is granted by or under a law of the Commonwealth, a State or a Territory, and declared by that law not to be personal property for the purposes of the PPS Act. This Act is unfortunately quite convoluted.

REGISTRATION The process for registration on the PPS Register is: • The filing of a Financing Statement with details of the security interest, including a PMSI; • A PMSI does not have to be over every item or good supplied, but one registration may be made for all future ROT transactions with that particular buyer for the same class of goods; and • Payment of the Application Fee. At the time of registration of a security interest on the PPS Register, the Applicant must believe on reasonable grounds that an interest capable of registration exists to avoid committing an offence under the PPS Act. The civil penalty for committing this offence is, for an individual, $5500 and $27,500 for a body corporate.

Therefore, in order to register a PMSI, www.winetitles.com.au

there should be an effective ROT clause or other security in existence to justify or to at least evidence the belief.

Once registered as a PMSI, the seller has a super interest in or right to the goods, subject to the priority of previously registered PMSIs. The priority of PMSI registrations is determined on a first in time basis and therefore a seller should lodge a financing statement for a ROT clause as soon as possible – within 10 business days, unless the goods which are collateral are part of inventory.

PROCEEDS A registered and perfected PMSI can give security over goods which are sold, and also proceeds arising from dealings with the goods.

However, the ROT clause creating the PMSI must specifically cover proceeds, and the amount of proceeds secured by the PMSI must be disclosed in the financing statement registering the PMSI. This can represent an improvement over the protection which existed previously.

TRANSITIONAL PROVISIONS The PPS Act provided for a two-year transitional period from May 2011.

All existing or new security interests needed to be transferred into the national database during that time.

About the author: Mark Hamilton of Grope Hamilton Lawyers provides specialist national legal services to the Australian wine industry.

He has a lifetime of wine sector experience through his involvement with Hamilton’s Ewell Vineyards.

He can be contacted on (08) 8231 00898 or 0412 842 359 or mhamilton@ gropehamiltonlawyers.com.au.

See www.gropehamiltonlawyers.com.au.

For more information about the PPSR and the impacts on your business, visit www.ppsr.gov.au.

There is also a guide intended to help Australian businesses not familiar with the practical implications of this law.

Here you can find out about the business benefits, how to use the register and see case studies with practical examples of businesses using the register.

August 2017 – Issue 643

Industry insights: life as a wine rep Clara Davidson is the key sales representative for Bibendum, a national wine and spirit distributor.

Camellia Aebischer spoke to her about selling wine, and everything that happens in between.

IT’S 3PM AND CLARA DAVIDSON, the key sales rep for Bibendum in Sydney, is in her car squeezing a late lunch in between meetings. “I’m in my car, sitting outside a retailer that we just organised a Burgundy tasting event with, eating a sandwich,” said Clara, adding that this scenario pretty much sums up her work-life.

Between the hardslog of country life on a vineyard, managing wine storage, loss and hospitality in a busy restaurant, it seems like the wine reps have a pretty sweet position as middle-man. But nothing is as cushy as it seems on the surface.

Davidson, who used to work as a sommelier for Bistrode in Surry Hills, traded up nights advising diners, for days advising business owners.

“I didn’t really have any desire to be in sales at all but the opportunity to work with all of those wines was just too amazing – and obviously it’s a slightly different lifestyle as well.

“I always really loved the Bibendum portfolio, it’s an amazing collection of producers,” said Davidson.

Bibendum coordinates around 100 different wine and spirit labels, from Australia and abroad. For the purpose of this article, the information is focused on domestic wine sales. However, Davidson has enjoyed a few perks from international brands, like an educational trip to France’s Champagne region in 2013.

A DAY IN THE LIFE A typical workday starts with a morning checking emails and organising enquiries.

7am: “Entering orders and responding to urgent enquiries. Tracking deliveries or broken boxes, if there’s been any ordering errors or something like that.

Organising credits etc.” normally takes up about an hour or two.

9am: “Usually, there’s a few admin tasks for the business, that’s all fairly reactive and we sort things out. Then there’s an hour or so that’s directed from us, like writing invitation lists and sorting out allocations. A lot of our limited products go out on allocation so that requires you to sit down with the accounts list and see what they bought last year.

“This takes some logistics as vintages change with the weather, so reps have to organise how much supply they’ve got dependent on the label.

August 2017 – Issue 643

Clara Davidson addresses customers at masterclass.

“If that’s not an issue, we’d send out a heap of emails to try and make appointments rather than reacting to people wanting to see things.”

11am: First appointments with clients start around 10 or 11am.

“Head to the city with a bag of wine, see some people, taste some wines, talk about the wines and talk about anything else we need to discuss; whether it’s them coming to an event, having stock on hold to sort out or looking for new products to pour by the glass.

1pm: “Lunch time is generally pretty quiet so we might go see a retailer because restaurants are full, or catch up on a bit of admin.” Eating lunch might actually happen in this timeframe.

3pm: Often a restaurant will have staff training in the afternoon before dinner service, so Davidson tries to arrange longer appointments to get the whole team together for a tasting instead of just the head buyer.

“That’ll take you until about four or so. Then if there’s any samples or corked bottles that need collecting or dropping off then last minute deliveries, we probably do those between four and six. Then probably half an hour tying up any loose ends and making sure you haven’t missed any orders.”

5pm+ Despite a 7am start, work can sometimes run after hours.

“Often we’ll have something on in the www.winetitles.com.au

evening and you might be doing an event or taking a producer out to dinner.”

Depending on the season there can be multiple nights in a row, but on average it happens about once a week.

SUMMING IT UP When asked about the perception of a wine rep as those in an easy position Davidson said: “I think most people underestimate how hard it is and how competitive it is.”

“There are so many wineries and distributors and a lot of really lovely people and delicious wines. That’s a fantastic thing for the industry but there’s kind of a lot more to it than making great wine; obviously that helps, but it’s such a layered process.”

Whatever your feelings on wine reps, there’s something important to remember, as Davidson says, “They pay us to worry about trying to sell their wine.”

For her, the worry is worth the reward of genuine communication with customers and producers.

“It takes quite a long time to build relationships but the wine industry can be really rewarding, and there are some fantastic people that I love working with.

The continuation of that is the producers.

The people behind those wines are just so fantastic. Most of the time they’re just so humble and grateful which is really fulfilling.”

Grapegrower & Winemaker

75

Group Pty Ltd, Cellarmaster Group, Charles Melton Wines, Clover Hill Wines, CMV Farms, Coriole Vi s, Delegats Wine Estate, Delegat’s Wine Estate Limited, DogRidge, Edgemill Group, Fanselow Bell, F Wines, Fowles Wine, Fuse Wine Services Pty Ltd, Gemtree Vineyards, Glenlofty Wines, Harry Jon es, Henry’s Drive Vignerons Pty Ltd, Hentley Farm, Hope Estate, Hospitality Recruitment Solutio ard Park Wines, Hungerford Hill Wines, Inglewood Wines Pty Ltd, Innocent Bystander, Jack Rab yard, Jim Barry Wines, KarriBindi, Kauri, Kingston Estate Wines Pty Ltd, Kirrihill Wines Pty L klewood Biodynamic Vineyard, L’Atelier by, Aramis Vineyards, Leeuwin Estate, Make WInes Austra William’s Wines Group, Memstar, Mondo Consulting, Moppity VIneyards, Moxon Oak, Nadalie austra hire, Oenotec Pty Ltd, Options Wine Merchants, Orlando Wines, Ozpak Pty Ltd, Patrick of Coonawar tagenet Wines, Portavin Integrated Wine Services, R&D VITICULTURAL SERVICES PTY LTD, Rob ey Vineyards, Rymill Coonawarra, Seville Estate, Stella Bella Wines, Streicker Wines, The Gilbert Fa Wine Co, The Lane Vineyard, The Scotchmans Hill Group Pty Ltd, The Yalumba Wine Company, Tinta ery, Tower Estate Pty Ltd, Treasury Wine Estates, Turkey Flat Vineyards, Two Hands Wines, Tyrre es, Vinpac International, Warburn Estate Pty Ltd, WebAware Pty Ltd, Wine and Vine Personnel Intern al,Wines Overland, Wingara WIne Group,Wirra Wirra Vineyards, Zilzie Wines, Accolade Wines Austr mited, Aravina Estate, Australian Vintage Ltd, Barwick Wines, Beltunga, Bests Wines Great Weste merton Wines, Brown Brothers Milawa Vineyard Pty Ltd, Campbells Wines, Casama Group Pty Ltd, C aster Group, Charles Melton Wines, Clover Hill Wines, CMV Farms, Coriole Vineyards, Delegats W te, Delegat’s Wine Estate Limited, DogRidge, Edgemill Group, Fanselow Bell, Five Star Wines, Fow e, Fuse Wine Services Pty Ltd, Gemtree Vineyards, Glenlofty Wines, Harry Jones Wines, Henry’s Dr erons Pty Ltd, Hentley Farm, Hope Estate, Hospitality Recruitment Solutions, Howard Park Win gerford Hill Wines, Inglewood Wines Pty Ltd, Innocent Bystander, Jack Rabbit Vineyard, Jim Bar es, KarriBindi, Kauri, Kingston Estate Wines Pty Ltd, Kirrihill Wines Pty Ltd, Krinklewood Biodyna neyard, L’Atelier by, Aramis Vineyards, Leeuwin Estate, Make WInes Australia, McWilliam’s Win up, Memstar, Mondo Consulting, Moppity VIneyards, Moxon Oak, Nadalie australia, Nexthire, Oeno Ltd, Options Wine Merchants, Orlando Wines, Ozpak Pty Ltd, Patrick of Coonawarra, Plantagenet Win avin Integrated Wine Services, R&D VITICULTURAL SERVICES PTY LTD, Robert Oatley Vineyar ill Coonawarra, Seville Estate, Stella Bella Wines, Streicker Wines, The Gilbert Family Wine Co, T e Vineyard, The Scotchmans Hill Group Pty Ltd, The Yalumba Wine Company, Tintara Winery, Tow te Pty Ltd, Treasury Wine Estates, Turkey Flat Vineyards, Two Hands Wines, Tyrrell’s Wines, Vinp rnational, Warburn Estate Pty Ltd, WebAware Pty Ltd, Wine and Vine Personnel International,Win land, Wingara WIne Group,Wirra Wirra Vineyards, Zilzie Wines, Accolade Wines Australia Limit vina Estate, Australian Vintage Ltd, Barwick Wines, Beltunga, Bests Wines Great Western, Bremert es, Brown Brothers Milawa Vineyard Pty Ltd, Campbells Wines, Casama Group Pty Ltd, Cellarmas up, Charles Melton Wines, Clover Hill Wines, CMV Farms, Coriole Vineyards, Delegats Wine Estate, D s Wine Estate Limited, DogRidge, Edgemill Group, Fanselow Bell, Five Star Wines, Fowles Wine, Fu e Services Pty Ltd, Gemtree Vineyards, Glenlofty Wines, Harry Jones Wines, Henry’s Drive Vignero Ltd, Hentley Farm, Hope Estate, Hospitality Recruitment Solutions, Howard Park Wines, Hungerfo Wines, Inglewood Wines Pty Ltd, Innocent Bystander, Jack Rabbit Vineyard, Jim Barry Wines, K ndi, Kauri, Kingston Estate Wines Pty Ltd, Kirrihill Wines Pty Ltd, Krinklewood Biodynamic Vineya elier by, Aramis Vineyards, Leeuwin Estate, Make WInes Australia, McWilliam’s Wines Group, Memst do Consulting, Moppity VIneyards, Moxon Oak, Nadalie australia, Nexthire, Oenotec Pty Ltd, Optio e Merchants, Orlando Wines, Ozpak Pty Ltd, Patrick of Coonawarra, Plantagenet Wines, Portavin In ed Wine Services, R&D VITICULTURAL SERVICES PTY LTD, Robert Oatley Vineyards, Rymill Coon ra, Seville Estate, Stella Bella Wines, Streicker Wines, The Gilbert Family Wine Co, The Lane Vineya Scotchmans Hill Group Pty Ltd, The Yalumba Wine Company, Tintara Winery, Tower Estate Pty L sury Wine Estates, Turkey Flat Vineyards, Two Hands Wines, Tyrrell’s Wines, Vinpac Internation burn Estate Pty Ltd, WebAware Pty Ltd, Wine and Vine Personnel International,Wines Overland, W WIne Group,Wirra Wirra Vineyards, Zilzie Wines, Accolade Wines Australia Limited, Aravina Esta ralian Vintage Ltd, Barwick Wines, Beltunga, Bests Wines Great Western, Bremerton Wines, Bro hers Milawa Vineyard Pty Ltd, Campbells Wines, Casama Group Pty Ltd, Cellarmaster Group, Char on Wines, Clover Hill Wines, CMV Farms, Coriole Vineyards, Delegats Wine Estate, Delegat’s Wine Limited, DogRidge, Edgemill Group, Fanselow Bell, Five Star Wines, Fowles Wine, Fuse Wine Servic Ltd, Gemtree Vineyards, Glenlofty Wines, Harry Jones Wines, Henry’s Drive Vignerons Pty Ltd, Hent m, Hope Estate, Hospitality Recruitment Solutions, Howard Park Wines, Hungerford Hill Wines, Ing d Wines Pty Ltd, Innocent Bystander, Jack Rabbit Vineyard, Jim Barry Wines, KarriBindi, Kauri, Kin Estate Wines Pty Ltd, Kirrihill Wines Pty Ltd, Krinklewood Biodynamic Vineyard, L’Atelier by, Aram & managed by yards, Leeuwin created Estate, Make WInes Australia, McWilliam’s Wines Group, Memstar, Mondo Consulti pity VIneyards, Moxon Oak, Nadalie australia, Nexthire, Oenotec Pty Ltd, Options Wine Merchan ndo Wines, Ozpak Pty Ltd, Patrick of Coonawarra, Plantagenet Wines, Portavin Integrated Wine Serv &D VITICULTURAL SERVICES PTY LTD, Robert Oatley Vineyards, Rymill Coonawarra, Seville Esta a Bella Wines, Streicker Wines, The Gilbert Family Wine Co, The Lane Vineyard, The Scotchmans H up Pty Ltd, The Yalumba Wine Company, Tintara Winery, Tower Estate Pty Ltd, Treasury Wine Estat

The Wine Industry’s Leading Online Job Site

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calendar

looking back

Australia & New Zealand August 19 Launceston Wine Fair, The North Esk Rowing Club, Launceston, TAS, www. tasmanianwinecentre.com.au

27 2017 Sydney Italian Wine + Food Festival, The Cutaway at Barangaroo, Sydney, NSW, www.italianwinefoodfestival.com.au

20 Coonawarra National Wine Tasting Roadshow – Perth, East Fremantle Yacht Club, East Fremantle, WA, www.coonawarra.org

27-30 2017 Perth Royal Wine Show, Claremont Showground, WA, www. perthroyalshow.com.au

20 Hobart Wine Fair, Henry Jones Art Hotel, Hobart, TAS, www.tasmanianwinecentre. com.au 23 Swan Valley Wine Show, Swan Valley, WA, www.swanvalleywinemakers.com.au 24 14th Marananga Regional Wine Show, Seppeltsfield Wines, Seppeltsfield, SA, www. whistlerwines.com 25 Finlaysons Wine Roadshow 25 (Margaret River), Watershed Wines, Margaret River, WA, www.finlaysons.com.au/wine-roadshow 25-26 Frankston & South Eastern Wine Show & Amateur Winemaking Competition 2017, The Briars Historic Park, Mount Martha, VIC, www.fawg.org.au 25-27 Newcastle Food & Wine Expo, Newcastle Entertainment Centre, Newcastle, NSW, www.foodandwineexpo.com.au

27-30 Winter Blues Festival, Echuca, VIC & Moama, NSW, www.winterblues.com.au 28-30 2017 NSW Small Winemakers Wine Show, Forbes Youth & Community Centre, Forbes, NSW, www.nswwineshow.com.au 29 2017 Queensland Wine Awards, Brisbane, QLD, www.qwia.org.au 29-30 James Halliday Chardonnay Challenge, RACV Club, Healesville, VIC, www.chardonnaychallenge.com.au 29-30 Yarra Valley Wine Show, RACV Country Club, Healesville, VIC, www. yarravalleywineshow.com.au 30-31 New Zealand Winegrowers Romeo Bragato National Conference 2017, ASB Theatre and Convention Centre, Blenheim, Marlborough, NZ, www.bragato.org.nz

September 1 Finlaysons Wine Roadshow 25 (Riverland), Renmark Hotel, Renmark, SA, www. finlaysons.com.au/wine-roadshow 4-8 Australian Cool Climate Wine Show, Murrumbateman (Canberra Region), NSW, www.accwineshow.com.au

5-6 Australian Highlands Wine Show, Bowral, NSW, www.southernhighlandsfoodandwine.com.au 5-6 Riverland Wine Show, Riverland, SA, www.riverlandwineshow.com.au 5-7 Riverina Wine Show, Australian Sweet Wine Challenge & Australian Italian Varieties Wine Awards, Griffith, NSW, www. riverinawinemakers.com.au

We step back in time to see what was happening through the pages of Grapegrower and Winemaker this month 10, 20 and 30 years ago.

August 1987

Million dollar export campaign The Australian Wine and Brandy Corporation (AWBC) has launched a major export drive to boost Australia’s soaring wine exports. The $1million drive was funded by the corporation, and wine exporters, with support from the Australian Trade Commission and SA Government. From 1986-1987 Australia’s wine exports rose by 118%.

“Australian wines are recognised now as being full of flavour, reliable, consistent, and partly thanks to the Australian dollar, very reasonably priced,” said George Mackey, the AWBC chairman.

August 1997

Education and sustainability A renewed Cooperative Research Centre for Viticulture in 2000 is likely to place strong emphasis on education, sustainability and information transfer.

“We need to expand on education from top to bottom,” said Philip Laffer, Central Proposal Group chairman. “There is a critical shortage of young, well-trained viticulturists entering the industry. Most of the young people who study wine science choose oenology.”

Laffer said sustainability was a second critical factor that all groups agreed needed to be a focus of Viticulture 2000.

International

August 2007

August

In May 2006 the Riverland Winegrape Growers’ Association (RWGGA) organised a ‘Riverland solutions rally’ in Berri, SA, to reinforce and widen awareness of a continuing downward trend in the region’s economy and a consequential decline in community aspirations and personal health. The outcome of the rally was a socioeconomic study and a report on the social impacts of key industries on the Riverland. Recommendations were made to improve financial assistance, business management, infrastructure and irrigation.

Riverland rallies

15-17 Japan Wine Challenge, Tokyo, Japan, www.japanwinechallenge.com

28 CWSA - China Wine and Spirits Awards, Hong Kong, www.cwsa.org

24-25 BioFach Japan 2017, Tokyo, Japan, www.biofach-japan.com

31-2 September MUNDUSvini - The Great International Wine Award (Summer Tasting 2017), Germany, www.mundusvini.de

September 3-5 Speciality & Fine Food Fair 2017, London, UK, www.specialityandfinefoodfairs.co.uk

6-9 Food & Hotel Thailand 2017, BITEC, Bangkok, Thailand, www.foodhotelthailand.com JD = judging date CD= closing date

August 2017 – Issue 643

www.winetitles.com.au

Grapegrower & Winemaker

77

Marketplace

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Accolade Wines Australia Limited, Aravina Estate, Australian Vintage Ltd, Barwick Wines, Beltunga, Bests Wines Great Western, Bremerton Wines, Brown Brothers Milawa Vineyard Pty Ltd, Campbells Wines, Casama Group Pty Ltd, Cellarmaster Group, Charles Melton Wines, Clover HillTheWines, CMV Farms, Coriole VineWine Industry’s Leading Online Job Site yards, Delegats Wine Estate, Delegat’s Wine Estate Limited, DogRidge, Edgemill Group, Fanselow Bell, Five Star Wines, Fowles Wine, Fuse Wine Services Pty Ltd, Gemtree Vineyards, Glenlofty Wines, Harry Jones Wines, Henry’s Drive Vignerons Pty Ltd, Hentley Farm, Hope Estate, Hospitality Recruitment Solutions, Howard Park Wines, Hungerford Hill Wines, Inglewood Wines Pty Ltd, Innocent Bystander, Jack Rabbit Vineyard, Jim Barry Wines, KarriBindi, Kauri, Kingston Estate Wines Pty Ltd, Kirrihill Wines Pty Ltd, Krinklewood Biodynamic Vineyard, L’Atelier by, Aramis Vineyards, Leeuwin Estate, Make WInes Australia, McWilliam’s Wines Group, Memstar, Mondo Consulting, Moppity VIneyards, Moxon Oak, Nadalie australia, Nexthire, Oenotec Pty Ltd, Options Wine Merchants, Orlando Wines, Ozpak Pty Ltd, Patrick of Coonawarra, Plantagenet Wines, Portavin Integrated Wine Services, R&D VITICULTURAL SERVICES PTY LTD, Robert Oatley Vineyards, Rymill Coonawarra, Seville Estate, Stella Bella Wines, Streicker Wines, The Gilbert Family Wine Co, The Lane Vineyard, The Scotchmans Hill Group Pty Ltd, The Yalumba Wine Company, Tintara Winery, Tower Estate Pty Ltd, Treasury Wine Estates, Turkey Flat Vineyards, Two Hands Wines, Tyrrell’s Vinpac createdWines, & managed byInternational, Warburn Estate Pty Ltd, WebAware Pty Ltd, Wine and Vine Personnel International,Wines Overland, Wingara WIne Group,Wirra Wirra Vineyards, Zil-

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www.vinesight.com.au August 2017 – Issue 643

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