Grapegrower & Winemaker

DECEMBER 2012

Managing bot canker Wine scientist leaves strong legacy

wineries

go green WISA winner

Chairman’s Award

2011

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December 2012: Issue 587

Contents features

winemaking

47

Bird control

50

Leconfield cleans up at Great

66

Oak barrels and accessories

Australian Shiraz Challenge

74

Wine additives

51

Investment in renewable energies allows

76

Laboratory equipment & services

88

Bottling and labelling

wineries to enhance their green footprint 56

92 Legal

Law and trade changes may help organic wines

66

news

New developments in oak create impressive results

74

Mannoproteins and their use in winemaking

80

Winemaker in profile: Justin Purser

sales & marketing

6

My view: Rory McEwan

7

Pioneer winemaker dies at 100

8

Wineries demonstrate green leadership

11

Recovering Australia's prominence

15

Yalumba winery leads in climate action

82

Outlook Conference provides

16

Adpating to drier and warmer conditions

a springboard to success

17

Regional Roundup: Victoria

83

Label Q&A: Sometimes, less is more

grapegrowing

85

Turning your one-time customers

into long-term members

86

Selling wine online

23

Innovative region sets new benchmarks

28

Spray application a key to pest and disease

30

Retallack: Assessing damaged fruit

90

35

Latania scale a vector for grapevine leafroll

92

business & technology

management

virus

Email and internet crucial for wine business Personal property securities – how these will affect you

41

Victorian PEZ launched with confidence

95

2012 vineyards survey data – removals

49

ASK the AWRI: Benefits of nutritional analysis?

96

Australian wine export market snapshot

c c

wrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

16 DECEMBER 2012

Managing bot canker Wine scientist leaves strong legacy

wineries

go green WISA winner

Chairman’s Award

2011

19

cover

regulars

A solar panel array at Lake Breeze Winery, Langhorne Creek, South Australia. Photo courtesy ZEN Energy Systems.

5 on the grapevine 23 grapegrowing 50 winemaking 96 export snapshot 97 looking forward 98 marketplace classifieds

58

In this issue December Publisher and Chief Executive Hartley Higgins Managing EDITOR Elizabeth Bouzoudis EDITOR Grahame Whyte editor@grapeandwine.com.au Editorial advisory board Dr Jim Fortune, Denis Gastin, Dr Steve Goodman, Prof. Jim Hardie, Dr Terry Lee, Paul van der Lee, Bob Campbell MW, Prof Dennis Taylor and Mary Retallack Editorial Kellie Arbuckle Contributors Mike Paul, Ed Merrison, Mary Retallack, Danielle Costley, Stephen O'Loughlin, Sandy Donaldson, Will Taylor, Peter Bailey Advertising Sales Chas Barter sales@grapeandwine.com.au

As you will see in our many environmentally themed articles, this month we bring you our annual environmental issue.

Our cover story shows how wineries are making a significant investment to ensure their operations have a much smaller footprint and less impact from everyday vineyard and winery activities.

ZEN Energy Systems recently installed the second of two large solar trackers at Jacob’s Creek Visitor Centre in the Barossa Valley, while Lake Breeze Winery in Langhorne Creek has become home to one of the industry’s largest rooftop installations.

With soaring electricity costs, these wineries will be well placed to reduce both energy costs and their carbon footprint for many years to come.

The oak sector enjoys a remarkable environmental profile, with its historic system of planning for the future and planting many more trees than the number harvested each year. In this issue we see how Seguin Moreau aims to

enhance its fine record of environmental commitment.

Also, we walk through the vineyard to find a lot less treated pine – and a new product that is becoming a popular replacement. Woodshield posts are made from plantation timber and then coated in plastic for long life.

Finally, we pay tribute to a fine wine industry pioneer, centenarian Ray Beckwith, whose contributions to wine science are recognised around the world.

Please enjoy this final issue of the year and a very Merry Christmas and a Happy New Year to all of our many readers in Australia and New Zealand and across the world.

We look forward to bringing you more grapegrowing and winemaking information in 2013, our 50th anniversary year.

Grahame Whyte Editor Australian & New Zealand Grapegrower & Winemaker editor@grapeandwine.com.au

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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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4 Grapegrower & Winemaker

Contributors Mary Retallack is a third generation viticulturist and the managing director of Retallack Viticulture. She was recently hounoured with the 2012 Rural Women's Award for her services to women in the wine industry. This month, we continue the series presented around Australia as part of the popular Finlaysons Roadshow. On page 30, Mary looks at assessing damaged fruit in the vineyard and the difference between incidence and severity.

Danielle Costley worked as a journalist throughout the Australasian region for more than 15 years. After working as a TV writer and business journalist on the east coast, Danielle was lured to the Margaret River wine region in 2000, where she began her career as a wine journalist. This month, on page 66, Danielle investigates how increased competition in oak accessories has brought about an improved consistency in the product offering.

Will Taylor, president of the International Wine Law Association (Australasian Section) reveals his insider view of last month's Australasian Section of the International Wine Law Association annual conference in Canberra, on page 94. Export controls and international issues were on the agenda as wine law experts gathered to learn the latest news from this complex area of law.

www.winebiz.com.au

December 2012 – Issue 587

on the grapevine Dr. Bill Gransbury, Prue Henschke and Troy Kalleske are named Barons of Barossa The Barons of Barossa welcomed Dr. Bill Gransbury, Prue Henschke and Troy Kalleske into their wine fraternity on 4 November, at a long table lunch at Vintners Bar & Grill.

Stephen Henschke, the fraternity’s Grand Master said, “It is a pleasure to acknowledge these wonderful people for their tireless endeavours and passion for the Barossa. They have each made Dr. Bill Gransbury, Prue Henschke and Troy invaluable contributions to our region in Kalleske at the awards ceremony. different ways”.

Bill Gransbury’s concern for the preservation of the region’s built environment is evident in his work on numerous committees including the Angaston and Penrice Historical Society, the Old Union Chapel in Penrice and the Doddridge Blacksmith Shop in Angaston.

Prue Henschke was recognised for her remarkable viticultural career, receiving numerous awards for viticulture, land care and environmental sustainability. She was named the 1994 Joint International Red Winemaker of the Year in London and the Barons of Barossa Vigneron of the Year in 1997.

Prue is a member or serving officer in over a dozen organisations in the areas of environment, biodynamics, water allocation, bush gardens and native grass resources.

Troy Kalleske established Kalleske Wines in 2002 along with his brother Tony on their family’s vineyard in Greenock. He was V-know People’s Choice Australian Young Gun of Wine in 2007 and was a finalist in both the 2007 and 2011 Wine Society Young Winemaker of the Year awards. Named 2008 Barons of Barossa Winemaker of the Year, Kalleske’s wines have been extensively recognised on the international stage.

He is a member of the international Golden Key Honour Society and served as deputy chair of the Wine Barossa Committee.

Since it was founded in 1974, the Barossa wine fraternity has inducted 117 men and women in recognition of their contribution to the region, its wine, food and traditions.

Why China will have a long-term need for wine imports AN INTERNATIONAL CADRE of professionals seeking a toehold in the Chinese wine market looked to professor Huiqin Ma for advice during the opening day of the Hong Kong International Wine & Spirits Fair. Ma, who spoke at Sonoma State University in California earlier this year, is a wine and grape researcher and instructor at China Agricultural University in Beijing. Her presentation in Hong Kong helped explain the importance of wine imports to the Chinese market, and why domestic Chinese wine producers may be at a disadvantage. While viticulture is a large business in China, table grapes dominate the industry. Since the 1990s China has seen a big leap in the number of acres planted to winegrapes, as well as the amount of wine being produced domestically, Ma said. Still, several factors make winegrowing difficult in China, creating more opportunity for foreign wine producers.

Winegrowers in China bury their vines for the winter to prevent freezing. Ma said the process of getting the vines covered takes two to three weeks. Most challenging of all, burial must begin soon after harvest, elongating the already chaotic season. “You have a very short length of time. You need to harvest your grapes, finish your fermentation, prune them and then bury them … or your vines will be frozen,” Ma said. After the winter is over, winegrowers unearth the vines under similarly tight deadlines. “The next spring you have to dig them up quickly because the temperature rises quickly. If you do it late, your grapes will start breaking in the soil,” Ma said. She estimates that the entire burial and unearthing process represents 35-40% of the cost of practising viticulture in China. Another issue is that most of the work is done by hand, and there is a shortage of people to do the work.

“People laugh about that because we have such a huge population. However, the majority of young guys go to the city to work in a factory where they make more money than in the vineyard.”

China is generally a dry country, and a lack of water is especially severe in the grapegrowing regions of northwest China. According to Ma, all grapegrowing in China is dependent upon irrigation. Vines are trained differently, and a lot of pruning is required.

“In general, China will be more of a wine importer than an exporter,” Ma said. “There is a long way for the Chinese to go for quality improvement.”

Read more at: www.winesandvines.com.

December 2012 – Issue 587

www.winebiz.com.au

what’s online Otago finds it a wee bit nippy Crops from some parts of the Central Otago region are likely to be lower this season following devastating frosts in early November. Central Otago Winegrowers Association president James Dicey said some vineyards suffered significant losses, with reports of temperatures plummeting to as low as -5.5°C in some areas, rendering frost-fighting techniques next to useless. It is likely to be several weeks before the full extent of damage is known. www.otagowine.com

Chinese lap up Bin 620 Last year Penfolds released its most expensive wine ever, the Bin 620 Cabernet Shiraz blend.

The price tag of $1000, a bit rich for most, created some interest, as did the choice of city – never before had Penfolds launched a wine outside of Australia – for the unveiling, Shanghai.

“China’s demand for premium wine continues to drive strong growth in the higher price segments, with the above $10.00 per litre segment a stand-out, up 37 per cent,” Wine Australia’s chief executive Andrew Cheesman said.

“The average value per litre of Australian bottled imports to China is now for the first time higher than the average for French wines.” www.manmonthly.com.au

Wagga Wagga opens new wine facility A new venue at which to taste and purchase Charles Sturt University (CSU) wines in Wagga Wagga has opened its doors. Overlooking the University’s vineyard and commercial winery, the new $500,000 cellar door is part of a larger project in the precinct which will be completed in the New Year. news@csu.edu.au

.com.au Australia’s wine industry portal by Winetitles Australia’s wine industry portal by

Winetitles

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

my view Capturing the value of R&D with a greater emphasis on extension Hon Rory McEwen

Where do you want the Australian wine sector to be in 2017 and what research, development and extension will help us get there?

These two questions framed the extensive industry consultation that the Grape and Wine Research and Development Corporation (GWRDC) undertook to identify the wine sector’s research priorities and focus our investments for the next five years.

We consulted with our primary sta keholders, t he Winema kers’ Federation of Australia (WFA), Wine Grape Growers Australia (WGGA) and the Australian Government, and with regional representatives, graduates of the future leaders program, the National Wine Research Network, the National Wine Extension and Innovation Network, as well as Australia’s top 20 wine producers.

The results of these consultations are reflected in our Strategic Research, Development and Extension (RD&E) Plan 2012–17, which details how we invest between $22–25 million in research, development and extension each year to support a competitive Australian wine sector. This money is raised through grape and wine levies and matched dollar for dollar by the Australian Government.

Industry capability building We have captured some important changes in our strategic plan.

Central to the new five-year plan is the active direction of R&D across the whole value chain, a heightened emphasis on extension activities, and more active engagement with research providers.

We are investing in research and development from vine to glass, in the sector’s priority areas of environment and sustainability, consumers and markets, improving products and processes, and extension and adoption.

We have a greater emphasis on translating the research and development into changes in the vineyard and winery. The Australian Government’s Rural Research and Development Policy Statement 2012 noted that no matter how intrinsically valuable a piece of rural R&D may be, if its outcomes do not result in changed

6 Grapegrower & Winemaker

practices, then beyond the knowledge generated there is no benefit.

The adoption of research outputs is an integral part of the R&D planning and delivery process, and this understanding is central to the priorities outlined in our new Strategic Plan, with 20 per cent of our budget allocated to industry capability building through programs like our Innovators Network and Regional Program, Australian Wine Research Institute workshops, and National Wine and Grape Industry Centre field days.

To underpin this industry capability building, we have launched our refreshed website, which offers a userfriendly and intuitive experience and makes it easier to find all of the latest information, news, events, factsheets and completed projects. It’s worth a visit to www.gwrdc.com.au and while you’re there, make sure you’ve joined our Innovators Network to keep across the latest research outcomes.

R&D focus One way that our board is providing more active direction is through the move to directed calls for R&D investment applications. Where once researchers were invited to identify any topic of interest for their research www.winebiz.com.au

project, we now provide them with guidance about the areas where we are looking to invest.

Looking at the wine sector’s research priorities and our existing suite of projects – we currently have $116 million in existing contracts – the board identified four high-priority areas for investment in 2012–13 (adoption strategies, biosecurity, consumer insights and objective measures of quality) and six priority areas (climate adaptability, improving spray efficacy, market access, packaging and transport, pest and disease management and vine balance and yield variability).

For investments commencing in 2013–14, there are two high-priority research areas. The first is grapevine germplasm, where research will focus on developing, evaluating and identifying rootstocks, varieties and clones that produce desirable wine styles while possessing a number of other essential properties, such as tolerance to drought, heat, salt, soil-borne pests and diseases.

The second area is research focussed on developing and evaluating new and enhanced fit-for-purpose yeast and bacterial germplasm, key ingredients in the efficient production of superior wine at a range of price points.

Looking forward Our new executive director, Dr Stuart Thomson, is joining the corporation in December. With the benefit of his extensive experience in leading strategic research and development programs in both government and commercial organisations and our strong management team, we are confident in our ability to deliver significant return on investment for our stakeholders.

We look forward to building on the very good relationships we have with our two industry bodies, WGGA and WFA, and our public partner Wine Australia Corporation, and to moving philosophically closer as legislation and opportunities present themselves, focusing always on our shared goal of a profitable, competitive and sustainable Australian wine sector.

The Hon Rory McEwen is chair of GWRDC December 2012 – Issue 587

Pioneer winemaker Ray Beckwith dies at 100 Grahame Whyte

DR RAY BECKWITH, OAM, one of the world’s most distinguished wine scientists, died at the age of 100, on 7 November in the Barossa Valley in South Australia, after a brilliant career that included paving the way for Penfold’s Grange to achieve its iconic status.

Beckwith’s discovery of the role played by pH in winemaking was simply revolutionary – and it was kept secret.

In those days, wineries were not keen to share technical information, and Beckwith’s work was so significant it was kept under wraps for many years.

Saving wine from bacterial spoilage turned out to be a key factor in assisting Penfold’s chief winemaker Max Schubert to create what became Australia’s most iconic wine, Penfold’s Grange. In the September 2000 edition of Grapegrower and Winemaker, a feature article by Sonya Wiley (now Sonya Logan, the editor of Wine & Viticulture Journal), described the early days of Beckwith’s life: Beckwith took up a cadetship at Roseworthy chemistry laboratory in 1932, spending the next year working under the guidance of Alan Hickinbotham, researching the advantages or otherwise of using pure cultured yeasts. Although winemakers today take the use of cultured yeasts for granted, back in the 1930s very few winemakers used them, preferring to utilise the naturally occurring yeasts found on the skin of the grape instead.

Demonstrated value of cultured yeast At the end of his investigations, which involved the testing of eight different yeasts and their effect on the wine produced, Beckwith had clearly demonstrated the value of using a selected, cultured yeast in the production of wines. Furthermore, he acknowledged the fact that different yeasts could affect the flavour and bouquet of a wine.

In late 1933, he took on a job with Thomas Hardy & Sons, where he became predominantly involved in sparkling wine production. He returned to Roseworthy for six weeks during 1934 to complete his yeast research and the results were presented at the 15th Federal Viticultural Congress in Melbourne in late 1934, and published in the Australian Brewing and Wine journal that same year. Beckwith’s investigations also lent considerable support to the establishment of a diploma course in oenology at Roseworthy in 1936.

Leslie Penfold Hyland was also impressed December 2012 – Issue 587

Max Schubert, left, creator of Penfolds Grange, presents Ray Beckwith with a watch to mark his 35 years of service to Penfolds in 1970.

Ray Beckwith was a significant figure in the Penfolds story. Without his ground-breaking science our modern history may have taken another path. Grange, St Henri and all of the Penfolds wine portfolio are beneficiaries of his visionary science. On a more human level we will all miss him greatly as a friend, mentor and grand man of wine. He will never be forgotten; always remembered!

Peter Gago, chief winemaker Penfolds

with Beckwith’s findings and the manager of Penfolds Wines’ South Australian branch offered Beckwith a job in the laboratory at Penfold’s Nuriootpa winery, where he started work in January 1935 and would remain until his retirement in 1973.

During his years at Roseworthy, Beckwith also had become interested in the role of pH and winemaking; a curiosity that had been aroused by Alan R Hickinbotham in 1936. Prof A. Killen Macbeth of the University of Adelaide allowed Beckwith to use his private laboratory to conduct some trials into the effect of various acids and pH on wine. Beckwith wrote a report based on www.winebiz.com.au

these findings, which concluded with the sentence ‘pH may be a useful aid in the control of bacteria in wine’.

First to use pH as a control factor It is believed that Beckwith was the first winemaker in Australia, if not the world, to use pH as a control factor in the prevention of bacterial spoilage and by the 1950s, the use of pH had become the principal means of routine control from most larger wineries. The pH standards Beckwith set were maintained by Penfolds right up until Beckwith left the company in 1973, with not a single litre of wine lost to bacterial spoilage.

Grapegrower & Winemaker

7

news

Wineries demonstrate leadership through green credentials A commitment to sustainability and a philosophy of making more with less reaps dividends and sees Australian wineries well-placed to reduce their carbon footprint even further.

Grahame Whyte

With surging electricity prices across the country, Australian wineries are viable options for generating their own energy.

And one innovative solar energy company, ZEN Energy Systems, is working with wineries to achieve cost savings and boost their green credentials.

ZEN recently installed the second of two large solar trackers at Jacob’s Creek Visitor Centre in the Barossa Valley while Lake Breeze Winery in Langhorne Creek is home to one of the industry’s largest rooftop installations.

“Wineries of all sizes can benefit from solar and we are already in talks with other wineries about how they can significantly reduce their energy bills,” ZEN Founder and chief executive officer Richard Turner said.

“While the industry has for a long time embraced sustainability practices in production, solar energy is now a more financially viable way for wineries to generate greater efficiencies and combat rising energy costs.”

Lake Breeze installs 156 solar panels ZEN has installed a 30kW solar system consisting of 156 panels on the northfacing roof of Lake Breeze. The system is expected to reduce CO² emissions by up to 100 tonnes per annum and offset the electricity use for the winery, cellar door and office.

“We wanted the system to cover all our power costs, or go close, and over time prove a worthwhile investment,’’ Lake Breeze Winery managing director Roger Follett said.

“The panels are covering all the winery’s power costs and definitely within five years, the panels will have paid for themselves. Now that’s a great return on investment.

“We’ve been thinking about for four or five years about going down this direction – even probably four years ago it wasn’t quite viable, but now we’ve hit the sweet spot where it’s very practical for us to do it from a winery costing perspective and an environmental benefit,” Follett said.

“That was about 18 months ago. Plus now we are getting rebates from the

8 Grapegrower & Winemaker

The ZEN solar trackers being installed at Jacobs Creek.

government,” he said.

“ZEN were great - within three weeks we had it all installed and were up and going.

“We got some quotes from different people but ZEN were the ones who seemed they could do it, and they’re a South Australian company and we were looking for backup services if required, though nothing has gone wrong, it should be set and forget.

ZEN were great – within three weeks we had it all installed and were up and going.

Roger Follett, Lake Breeze Winery

“We have just changed retailers and looking at the overall use, we’re basically breaking even at the moment.

Looking at a four to five-year payoff “I think we are going to have a four to five-year payoff. It was basically up and running in May last year, so we’ve only done the first 12 months. In the last www.winebiz.com.au

quarter we got a $4000 credit. In some quarters our usage is a bit lower, since we're only a 400-tonne crush winery.”

With a quarterly bill around $25,000 in total, Follett finds it a comfort to see the overall electricity costs trending downwards.

“The power price has increased – it’s gone up so much. But we’re getting about 52 cents back from our feed-in tarrif,” he said.

Across at Jacob’s Creek, ZEN has installed two solar trackers which represent the latest in industry innovation. Together they contain 125 ZEN solar panels in a moveable frame that automatically tracks the sun throughout the day to maximise solar energy generation and provide 40% more power than a fixed solar system.

Besides providing significant energy savings, the trackers are also quickly becoming a tourist attraction.

Also in the Barossa Valley, ZEN installed a rooftop installation at Elderton Wines to cover the needs of the small family-owned winery’s cellar door.

“There remains huge growth potential for solar energy within the winery sector,” ZEN’s Richard Turner said.

“Any winery, regardless of size, can benefit.

“Solar is an ideal investment that not only has a positive impact on the bottomline, but can also boost a brand’s green credentials and therefore its appeal to consumers.”

Established in Adelaide in 2004, ZEN December 2012 – Issue 587

An organic focus at Tamburlaine •P lant material, grapeskins, office paper, food scraps, manure and leaves are composted and recycled and used to fertilise the vines with a resultant reduction in business waste to landfill Lake Breeze winery at Langhorne Creek has invested in a huge array of solar panels.

Energy Systems is Australia’s first fully branded and integrated solar grid connect home and commercial energy system provider. The award-winning company employs over 65 staff and supports a network of 250 installers and regional franchisees in South Australia, New South Wales and West Australia and will soon be expanding its operations into Victoria.

I have just renewed my contract with a commercial electricity supplier and that contract has a line item of ‘carbon tax’ that represents 25% of my bill.

Mark Davidson, winemaker

Tamburlaine moves to zero carbon One of the first wineries in Australia to achieve a certified zero-carbon footprint, in June 2012, Tamburlaine demonstrates an enviable record of environmental commitment.

Based in the Hunter Valley at Pokolbin, the winery has organic and biodynamic vineyards in the Hunter, as well as at Orange in western New South Wales.

The company’s CEO and winemaker, Mark Davidson, said the zero-carbon move simply made sense – both environmentally and from a pure business perspective.

“We took the decision to offset our carbon by buying credits,” Davidson said.

“From our point of view we knew what our carbon footprint was – we had analysed it,” he said.

“The NSW government has provided a good template for businesses and we have built it into our accounting throughout the year.

“Now we are picking up all those December 2012 – Issue 587

Winemaker Mark Davidson at Tamburlaine with Environment Minister Robyn Parker.

activities – flights, transport, waste to landfill, electricity, gas, refrigerant gases – automatically. So now we are seeing where our carbon footprint is at, as a rolling issue.”

Davidson maintains it is not a difficult process and the potential benefits are significant, as his own model demonstrates.

He described the move as a logical one that should be implemented in all wineries.

“What I like is that it puts a number on the costs of your business,” he said.

“Having a carbon account is useful because businesses work on numbers and you can see the impact of management decisions in reduction of the carbon footprint through certain activities you might undertake.

“If you took measures to reduce your electricity use, you would see that roll over into your reduced carbon footprint.

“I think it would be a smart move, to prepare to minimise the impact of anything that could occur later, under a different government.

“I have just renewed my contract with a commercial electricity supplier and that contract has a line item of ‘carbon tax’ that represents 25% of my bill.

“The message hasn’t gone through to the broader community that this is happening – they seem to think that not much is happening in their backyard as private individuals. It is happening in business.

Clean technology benefits “On the positive side, though, we are continuing to benefit from the Clean Technology Fund. We’ve just been approved for funding under that scheme, even though we had reduced our carbon footprint from 1500 tonnes a year to about half of that.

We’re now looking to using the funds from this and the Low Carbon Fund to reduce our electricity use by another 30%. Our carbon impact will be only 30-40% of what it was originally, only two years ago.

“Refrigeration engineering is where we achieved about 50% of our savings.

The technology in many wineries is quite old. We didn’t pay a great deal of attention to precision in that area. We are going to another stage of control systems on our refrigeration, which will further reduce www.winebiz.com.au

•R ainfall is collected and reused; winery wastewater is screened and separated and this greywater is treated in a pond where aerobic bacteria break down the dissolved nutrients, reducing potential biochemical oxygen demand; the settled water is later filtered and ozonated to be reused in irrigation and winery floor cleaning • I n most years, Orange and Hunter vineyards are cleaned up after the harvest by grazing sheep and these stay there between growing seasons; organic certification of the farms is maintained through annual audits

by Biological Farmers Federation of Australia (BFO) •T amburlaine’s commitment to sustainability extends beyond its viticulture practices, with a pledge to reduce winery and business energy use; as part of the New South Wales Government’s Energy Saver Program it conducted an energy audit in December 2010, cutting its energy usage in half, saving 750 tonnes of carbon dioxide a year and more than $110,000; the biggest saving came from improvements to the winery’s refrigeration system which had been responsible for 75% of electricity use •T he Borenore vineyard in Orange has a 10kW solar generator which means it is virtually self-sufficient for power •T amburlaine has also achieved Silver Status in the NSW Government Sustainability Awards.

our electricity in that area. We will also look at room cooling, insulation and lighting, floodlighting, plus recycling and the sort of equipment we are using.

“The NSW government has been very helpful – that’s been an enormous advantage from a management perspective, to make the decisions on how to spend the money for the best returns.”

Grapegrower & Winemaker

9

news

UK overcomes grudge against Aussie wine The picture of Australian wine is not what it once was, with the UK wine trade increasingly falling in love with our terroir, sense of place and generosity.

Kellie Arbuckle

THE UK’S PERCEPTION of Australian wine has gone from glass half-empty to glass half-full over the past 12 months.

Old-fashioned representations like ‘sunshine in a bottle’ have been done away with and replaced by positive vocabulary such as ‘terroir’, ‘single vineyard’, ‘sustainable’ and ‘sense of place’.

That’s the view taken from Tim Wildman, Master of Wine and director of James Busby Travel – a travel company that takes wine trade professionals to visit respected Australian wineries, with the aim of fostering positive change to attitudes about Australian wine.

Wildman, who has just wrapped up the latest tour, says Australian wine is making a dramatic comeback in the UK. “In the past 12 months the wind has turned. One reason is that it’s been 10 years since Australian wine fell off the fashion curve, so it’s time for a come back, but there are more fundamental factors underpinning that,” he said.

“The clearest indication of this is the fact that there’s renewed interest by the importers and distributors – at the boutique end, you’ve got a number of small, highly specialised

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10 Grapegrower & Winemaker

This year’s James Busby tour included professionals from eight countries.

importers who are making the effort to bring in really tiny quantities of top notch Australian wine.

“More significantly the big companies have been on an acquisition trail for Australian wine, which we have not seen since the ‘90s and the outcome is that there’s significantly more quality Australian wine in the UK market.”

Wildman started James Busby Travel in 2010 after passing his Master of Wine exam in 2008, writing his dissertation on attitudes towards Australian wine in the UK market.

As part of this year’s trip, Wildman took a group of wine professionals from around the world to 14 wine regions in October. This was the most international group of travellers yet, with professionals coming from eight countries: Canada, the US, Norway, Sweden, the UK, China, Hong Kong and Japan.

Wildman says the benefits are twofold: to provide wineries with promising networking channels of the ‘who’s-who’s’ of the UK wine trade, and to educate the trade about the quality and diversity of Australian wine.

“People have an expectation of what they think Australian wine is and, unfortunately, that is often a cliché of massproduced commodity wine at one end and oakaholic monsters at the other,” Wildman said.

“But when they come here they’re amazed by the diversity, quality and food friendliness of Australian wine.

“They love the fact that the wines are being made by artisans and by people who really care about what they’re doing, which turns the old image on its head.”

Wildman said sustainability was also a topic that sparked interest from the UK wine trade.

“What was really noticeable on this trip compared with the last two trips is how the entire vocabulary of Australian wine is moving towards ‘single site’, vineyard expression’, ‘sense of place’ and ‘terroir’,” he said.

“It’s this move towards the sense of place and the unique wines coming from the unique soils that’s exciting and it’s what’s going to secure the future – because that’s when you can ask for higher prices.”

Wildman’s interest in Australian wine was first sparked when he tasted a bottle of Tyrrell’s 1986 Hunter Valley VAT47 Chardonnay while backpacking in the Hunter in 1989.

“It is the wine but it’s more than just the wine. It’s the history, the amazing food, the quality of dining, the local produce and the generosity of the winemakers,” he said.

www.winebiz.com.au

December 2012 – Issue 587

Recovering Australia’s prominence requires key marketing thrusts This article is an abridged version of the presentation by UK wine industry consultant Mike Paul at the recent Outlook Conference in Melbourne, where he shared his thoughts on the way forward for ‘Brand Australia’ in the UK within the context of his view, expressed during his last visit in 2007, that Australia had largely lost its competitive advantage.

Mike Paul

SO WHAT IS the optimum way forward for Australia in the UK if the goal is sustainable return on investment? Well, I believe there are three key thrusts from a marketing point of view.

Firstly, on a macro level, the industry should build on recent efforts to ensure that supply is brought more into line with demand. Without this occurring, marketers are in effect operating with at least one arm behind their back, given it is virtually impossible to build value in an environment of oversupply.

Secondly, individual producers need to maintain the recent momentum in terms

of following value-added strategies by, in particular, focusing on developing premium sales combined with real innovation in the mainstream sector. And thirdly, the reinvigorated generic effort needs to build on recent success in placing Australia’s premium wines once again at the front of the opinion formers’ minds.

And it’s this generic challenge on which I want to concentrate. If the image of Australia is as tarnished as I believe following relentless discounting in the mainstream sector, then this creates a real conundrum for generic strategy. Assuming that the two best ways to improve return

on investment are to use the marketing power of the major producers to innovate in the mainstream sector and also to promote premium wines across small and large producers alike, then just how compatible are these objectives within the same brand umbrella?

No single producer – to exaggerate the point – would dream of placing say a lowalcohol, semi-sparkling Moscato-based brand under the same brand umbrella as a £10/15 range. To realise their potential one would create two different brands.

Yet the reality is that both will sit on the Australian shelf and be perceived by the

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Grapegrower & Winemaker

11

news premium wine drinker as being part of the same generic proposition. One could argue therefore that the more successful Australia is in the mainstream sector, the more the current image of Australia will be reinforced, to the detriment of the premium proposition.

And the specific challenge Australia faces in developing premium sales is compounded by the fact that the premium wine drinker in the UK is increasingly inundated by the promotional efforts of producers from other parts of the world.

The strengths of France, Italy and Spain What this implies is that any brand, individual or generic has to be firing on all cylinders to have any chance of securing cut through in an increasingly crowded marketplace.

And in the UK the pressure on any New World producer is exacerbated by the fact that when it comes to premium wine marketing, France and to a lesser extent, Italy and Spain, have inherent strengths which give them a competitive advantage.

There are three strands to premium wine marketing: INDIVIDUALITY (which is essentially about creating stand out through one’s branding), PERSONALITY (which is about bringing one’s proposition to life through people, ideally the winemaker) and REGIONALITY (which is about being linked to an identifiable area).

Countries are of course regions, but the broader the region and its range then the more watered down the marketing advantage. I don’t think the word ‘Australia’ adds significant value to a producer’s brand and the same applies to Chile, South Africa or indeed various

names in Europe. Regionality, however, works well for areas like Burgundy, Bordeaux and Rioja – and France, Italy and Spain, to a varying extent, are not really wine entities in marketing terms.

Their brands have been segmented and the mainstream and premium propositions separated.

to make it central, not peripheral and stop playing around at the edges as is happening not just in Australia but across the New World. Having regional brands which have a stronger personality than the parent brand both protects the premium sector and also implies less constraint on marketing in the mainstream sector.

The language of quality

Conclusions

When it comes to the use of the ‘language of quality’, these countries have a distinct marketing advantage which often translates into higher prices. This is not to imply that regionality works everywhere in these countries, or that as a concept it is understood by the target consumers; both are very far from being the case. But, however imperfectly, regionality adds a value which Australia cannot match.

In terms of the way forward I see Australia as having three options. The first is simply to rely on the current momentum being maintained. Perhaps the current generic strategy coupled by the new value-added strategies of individual producers will lead to the promised land of acceptable returns, particularly if supply and demand achieve a better balance (and the exchange rate weakens). This implies that Australia could compensate for a lack of regionality by harnessing all that personality and individuality so inherent in its wine industry.

The second is to act generically, to match perception to reality – much easier after all to change perception than reality.

This would not be cheap or, in my view, easy, but it’s certainly not impossible.

The third option is to segment the brand.

To promote regionality more forcibly,

In conclusion, the preferred option will to a large extent depend on the level of Australia’s long-term ambition as an industry. Do you want to be the best in the world or just the best in the New World? And what does ‘best’ mean: the most economically sustainable perhaps?

And crucially, how ambitious are you collectively as opposed to individually?

My concern is that following Option One above will neither provide enough advantage over the New World competition nor allow Australia to realise its potential against the Old World, while with Option Two, I do feel that the gap between perception and reality is too great to be filled by some broad generic campaign, even if coupled by highly dynamic activity on the ground. The market is just so competitive and will become more so.

Which leaves Option Three. I don’t propose this option lightly since I’m well aware of the practical difficulties involved. However, not only is segmenting Brand Australia, intellectually, the most attractive option in order to get traction at both the premium and mainstream end, but also Australia has demonstrated in the past an ability (almost unique in the wine world) to come together collectively to develop and then implement long-term visions.

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I READ WITH interest the article in the October 2012 edition of the Grapegrower & Winemaker entitled ‘Crop forcing improves wine grape quality in warm climates’ which describes the research by Dr S. Gu of California State University on this topic.

This article was originally published in Wines and Vines (US) in August 2012.

Those readers who are familiar with the technique known as ‘double pruning’ in Australia will have recognised that so-called ‘crop forcing’ is just another name for this technique.

Double pruning was developed in the late 1970s by Richard Smart and me while working at Roseworthy Agricultural College (and originally called ‘Roseworthy Double Pruning’). It has been used since that time in commercial vineyards in Australia (notably Primo Estate and Clovely Estate) for precisely the reasons outlined in the ‘crop forcing’ article, that is, to improve winegrape quality by pushing the ripening period back to a later and cooler time of the year. It has also been extensively used for teaching and research at Roseworthy Agricultural College and the University of Adelaide for the past 30 years.

Furthermore, when Dr Gu commenced his research at Fresno on this topic in 2009 he emailed me seeking advice on the application of double pruning which was duly provided. In addition, an extract detailing the history of ‘double pruning’ on pp. 80-82 of The Grapevine (P.G. Iland, P.R. Dry, S. Tyerman and T. Proffitt, 2011) was sent to Dr Gu in 2011. Therefore, it is most disappointing that acknowledgement of both this assistance and our original research has not been forthcoming.

Dr Peter Dry, viticulture consultant, The Australian Wine Research Institute.

‘Double pruning’ is the term used to describe what a US researcher is calling ‘CRop FORCING’ 5.8.1 DOUBLE-PRUNING How to grow ‘cool climate’ grapes in hot climates When Richard Smart and Peter Dry were working at Roseworthy Agricultural College in the late 1970s, they invented a technique that they called ‘Roseworthy Double Pruning’ (RDP).

This development came about because they were looking for a method to push the ripening period in hot climates back to a later (and thus cooler) time of the year. For example, in Australia for regions classified as hot (e.g. Mean January Temperature MJT of = 23°C, Smart and Dry 2004), Shiraz is typically harvested in late February and the mean temperature of the month prior to harvest (referred to as the ‘ripening month’ by Gladstones 1992) is about 22.7°C. Smart and Dry reasoned that if this ‘ripening month’ could be delayed so that harvest took place at the end of April, then the mean temperature of the ripening month (MTRM )in hot regions would be about 16.5°C. As a result, the wine would be more typical of that from a cool region, where, for example, the MTRM for Shiraz may be 16-17°C. That was all very well in theory, but how could this delay be achieved in practice? All other methods to delay ripening that had been tried up to that point had not been successful.

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Source: Iland, P.G., Dry, P.R., Proffitt, T. and Tyerman, S. (2011) The Grapevine:

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14 Grapegrower & Winemaker

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December 2012 – Issue 587

Yalumba winery leads the way in climate action A SOUTH AUSTRALIAN wine business was honoured with the top environmental award at the NAB Agribusiness Awards for Excellence 2012, held last month.

Minister for Agriculture, Fisheries and Forestry, Senator Joe Ludwig, has congratulated South Australia’s Yalumba Wine Company on taking out the Environment, Energy and Climate Action in Agribusiness Award at the NAB Agribusiness Awards for Excellence 2012.

The award, sponsored by the Federal Department of Agriculture, Fisheries and Forestry, recognises excellence in researching and developing new ways of managing and conserving the environment and energy reserves and responding to the risks and opportunities posed by a changing climate.

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the purpose of revegetation, carbon sequestration and conservation,” Minister Ludwig said.

“They are a recognised and influential leader in the agribusiness sector, boasting a well-established history of active engagement with the wider community.”

The award supports the priorities and objectives of the department’s climate change programs and initiatives that are addressing climate variability, adaptation and lowering land sector greenhouse gas emissions.

Minister Ludwig said finalists for the award looked to the low carbon future by planning and implementing processes to decrease their carbon footprint and demonstrated an awareness of the environment and the impact of their business upon it.

“South Australia’s St Hallet Wines

Yalumba Wine Company developed and implemented an innovative, eco-efficient winery and invested in the purchase of land specifically for the purpose of revegetation, carbon sequestration and conservation.

Senator Joe Ludwig

Screen printed wine glasses Minister Ludwig said the Yalumba Wine Company was a worthy winner, having worked closely with the former Australian Greenhouse Office to develop an integrated emissions management program that spans the lifecycle of winemaking, including a lifecycle ‘carbon’ analysis tool.

“Yalumba Wine Company developed and implemented an innovative, ecoefficient winery and invested in the purchase of land specifically for

has focused on projects and initiatives to improve the energy efficiency of their business and reduce greenhouse gas emissions, including improving the efficiency of refrigeration and lighting,” Minister Ludwig said.

Now in its 17th year, the NAB Agribusiness Awards for Excellence are the premier agribusiness awards in Australia, celebrating the achievements of the sector, highlighting excellence, innovation and leadership.

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news

Adapting to drier and warmer conditions in the vineyard and winery THE AUSTRALIAN WINE industry will need to adapt to meet the challenge of drier and warmer weather, a grape and wine symposium heard last month.

Even subtle changes in temperature regimes can affect crop behaviour and performance, the South Australian Research and Development Institute (SARDI) has found.

The research project, led by SARDI crop scientists Victor Sadras and Martin Moran, and Treasury Wine Estates viticulturist Paul Petrie, has been measuring the effect of elevated temperature and drought on vines and wines.

This work will help growers and winemakers to develop the technologies to maintain the production of quality grapes and regional wine styles in the face of changing climatic conditions.

Funded by the Grape and Wine Research and Development Corporation and the Department of Agriculture, Fisheries and Forestry, this research will provide the industry with a window to the future.

Dr Sadras says among other things, it will develop maturity projections for specific varieties, given that each grape variety reacts slightly differently to temperature and other environmental conditions.

While experiments in SARDI vineyards in the Barossa Valley showed that elevated temperature is unlikely to cause severe yield reductions, it is likely to alter wine balance.

“In red wine varieties such as Shiraz and Cabernet Franc, for example, elevated temperature upsets the balance between pigments and sugars in berries, with consequences for wine colour and potential alcohol,” he said.

“Timely reduction of water supply during berry ripening can partially restore this balance.”

The SARDI researchers presented their findings at Crush 2012, the grape and wine science symposium, in Adelaide, on 15 and 16 November.

Other topics addressed at the symposium included: • t he wine industry’s efforts to reduce alcohol content, without diminishing quality and flavour, to meet growing society demands • moves to greener farming methods and whether these will have measurable and genuine benefits for the industry • t he ongoing quest to better understand the origins of wine flavour, both in the vineyard and the winery.

Wine Innovation Cluster (WIC) chairman Brian Walsh, from Yalumba Wine Co, said the global success of Australia’s wine was built on the back of a strong research-based culture of innovation.

“To some extent, the world has caught up, but our researchers are continuing their work to ensure our wines have a winning edge in a fiercely competitive domestic and global marketplace,” Walsh said.

“This is particularly important in our domestic market where a combination of factors, including exchange rates, is seeing Australian wines losing market share to imported wines.”

Crush 2012 was organised by the Wine Innovation Cluster which comprises four leading grape and wine research agencies – SARDI, CSIRO Plant Industry, The University of Adelaide and the Australian Wine Research Institute. Based at the Waite Campus, Urrbrae, the WIC brings together these key contributors in Australian research, extension and education to deliver practical solutions for the wine and grape industry.

16 Grapegrower & Winemaker

Christopher Blackford and Sarah Moss from CSIRO Plant Industry with Emily Higginson from University of Adelaide.

Everard Edwards and Simon Robinson from CSIRO Plant Industry with Matthew Giliham, University of Adelaide and Harley Smith, also CSIRO.

Pangzhen Zhang and Kate Howell from University of Melbourne with Jennie Gardner, University of Adelaide.

www.winebiz.com.au

December 2012 – Issue 587

regional round-up

Victoria takes a hands-on approach to winemaking Unique awards, consumer initiatives and new appointments are keeping Victorian wineries on their feet.

Kellie Arbuckle

Adopt-A-Vine goes national Gisborne Peak Wines has licensed wineries throughout Australia and New Zealand to offer its Adopt-a-Vine program – an initiative that allows the public to gain a better understanding of the vine to wine process.

In the past, the program has only been offered at Gisborne Peak Winery in the Macedon Ranges, Victoria.

“The Adopt-a-Vine program is all about the public getting to experience the toil and tears, the enjoyment and enchantment of growing grapes and making wine,” Gisborne Peak Wines founder Bob Nixon said.

“It’s getting dirt under the nails, smelling the earth and watching their adopted vine through all of the seasons. And then, of course, enjoying wine from the vineyard.”

There are now seven wineries offering the Adopt-a-Vine program: Ballandean Estate (Granite Belt, QLD); Drayton’s (Hunter Valley, NSW); Golding Wines (Adelaide Hills, SA); Puddleduck (Hobart, TAS); West Brook Winery (New Zealand) and Gisborne Peak (Macedon Ranges, VIC).

Nixon said the program has a unique educational aspect to it.

“People want knowledge, they want experiences and they want to learn. And learning about grapegrowing, about the vineyard and about the end result, wine and winemaking is where the rewards are for the winery owner and staff. At the end of a ‘hands-on day’, the thanks we get are just so satisfying.”

Barbara Nixon said the program offers a unique experience to wine consumers.

“With the trend of consumer-spending habits shifting from giving and buying goods to giving and buying experiences, the opportunity to get involved in a vineyard is the perfect gift to someone who loves wine or as a reward or gift to themselves,” she said.

The Nixon’s have been running the program since 2004. More than 1000 vines can be adopted at any one time at their Macedon Ranges vineyard, with the adoptions usually lasting for three years.

An honour for Barbara’s Shiraz Bendigo-based winery Harcourt Valley Vineyards took out a gold medal for its 2011 December 2012 – Issue 587

A group of people participating in the Adopt-A-Vine program, at Gisborne Peak Wines.

The recently renovated cellar door at Harcourt Valley allows visitors to look into the winery and watch the winemaking process as they taste new releases.

Barbara’s Shiraz at the Royal Melbourne Wine Show.

Harcourt winemaker Quinn Livingston said the Shiraz was the only wine in the Bendigo region to score a gold medal.

“2011 was the most difficult growing season in recent history,” Livingston said.

“Everyone remembers the huge rainfalls and devastating floods, which also created big problems for grapegrowers as entire vineyards were wiped out by disease.

“Many critics have told the public to be wary of wines from 2011, so to win gold in these conditions is very pleasing to say the least.” www.winebiz.com.au

For the second time in three years Barbara’s Shiraz finished only half a point behind the Jimmy Watson winner, Australia’s most sought after wine trophy.

Barbara’s Shiraz is an icon amongst the region’s wine drinkers, as it was named after Barbara Broughton who planted the vines in the mid ‘70s and produced the first vintage in 1980.

“Sadly, Barbara passed away recently at the age of 91, so I think it is quite fitting that the wine should go on to win gold in her honour,” said Kye Livingstone of Harcourt Valley.

Grapegrower & Winemaker

17

regional round-up

Mike Symons, Brian Stonier, James Halliday and Ben Edwards at the Annual Stonier International Pinot Noir Tasting.

Harcourt Valley has also just completed major renovations. A new cellar door with a viewing window allows visitors to look into the winery and watch the winemaking in front of them as they try the latest releases.

Sommeliers announce new Victorian Wine Awards Sommeliers Australia will start recognising the people behind the scenes of the Victorian wine industry after it launched the Victorian Wine Awards.

The new initiative was announced at the Sommeliers Australia annual ball in September.

Awards announced on the night were Victoria importer of the year, which went to Bibendum Wine Co.; Victoria local wholesaler of the year, CellarHand; Victorian sales representative of the year, Susannah Lavery of Stockonhand; and Victorian winery of the year, which went to Jamsheed.

Sommeliers Australia put a call out for nominations for each of the four categories via social media and their newsletter. The top four from each category were then put to a vote by Sommeliers Australia membership.

The awards aim to celebrate the contribution of importers, distributors, sales representatives and producers of the Victorian wine industry.

Stonier International Pinot Noir tasting Mornington Peninsula winery Stonier has held its 15th annual benchmark international Pinot Noir tasting (SIPNOT) at the National Gallery of Victoria.

The event, which has been hosted 13 times in Australia and twice in the UK, brings together Pinot Noir enthusiasts, wine media, retailers, sommeliers and consumers to taste a line-up of 12 wines from around the world. Attendees are given a list of wine names, but the order of service is not revealed until the end of the evening.

18 Grapegrower & Winemaker

For Stonier winemaker Mike Symons, the simplicity of SIPNOT is one of its strengths.

“We select 12 wines from around the world to explore the regionality and diversity of Pinot, from ethereal and elegant to muscular and powerful. Resulting discussion is always eye-opening and thought-provoking. Australia has come a long way, but there’s always more to understand and learn about this variety,” Symons said.

For the first time this year, the line-up included a wine from Germany – a country garnering international recognition for its Pinot Noir.

The 12 wines tasted at SIPNOT were: Weingut Rudolf Furst ’09, Franken, Germany, Meo Camuzet les Chaumes, Vosne Romanee ’09, Hudelot-Noellat Clos de Vougeot ’09, Geantet-Pansiot Le Poissenot, Gevrey Chambertin ’09, and Domaine de Montille Les Pezerolles, Pommard ’09, Burgundy, France.

From Martinborough New Zealand; Ata Rangi’ 10 and Craggy Range Te Muna Road Vineyard ’10, and from California, USA; Littorai Savoy Vineyard ’09. Australian wines were Tamar Valley; Josef Chromy ’10, Yarra Valley; Giant Steps Gladysdale Vineyard ’10 and Yering Station Reserve ’10 and from the Mornington Peninsula; Stonier Reserve ’10.

The SIPNOT 2012 panel comprised renowned author James Halliday AM, Sommeliers Australia president Ben Edwards, Stonier winemaker Mike Symons and Tapanappa winemaker Brian Croser AO. Table captains included wine media Andrew Caillard MW, Nick Bullied MW, Ken Gargett, Jeni Port and Philip Rich, and sommeliers Tom Hogan and Franck Moreau MS.

New national sales manager to spearhead Blue Pyrenees Team Victorian wine estate Blue Pyrenees has appointed Simon McShane as its national www.winebiz.com.au

Blue Pyrenees' new national sales manager Simon McShane.

sales manager to help expand its Australian and Asian sales operations.

McShane has more than 24 years’ experience in management positions for Penfolds, Southcorp Wines, Treasury Wine Estates and Casama, as well as a fiveyear stint with Fosters Group as national business manager.

In announcing the appointment, Blue Pyrenees chief winemaker and CEO Andrew Koerner said, “Simon brings considerable wine industry expertise, networks, business management and sales skills to Blue Pyrenees.”

McShane’s appointment is considered a necessary addition to continue sales growth for the company that will celebrate its 50th anniversary next year. He will be responsible for overseeing all Australian direct sales and via its national wine distributor, red+white.

“Having our own sales force enables us to better support the independent trade and state group promotional activities, as well as to provide improved customer service to our retail and on-premise customers,” Koerner added.

Pegeric among Asia’s best Pegeric Wines won the award for its 2007 Pinot Noir last month.

This is the second year in a row Pegeric Wines has won a trophy at the prestigious competition; its 2002 Escargot Barbera was named ‘Best wine in the world with braised abalone’ at last year’s event.

Pegeric Wines founder Chris Cormack said the awards allow him to benchmark his wine against the world’s best.

“Hong Kong is one of the few wine shows where you can match wine with food, which to me is far more relevant than just lining up wines against each other,” Cormack said.

Pegeric is one of the smallest wine producers in Australia. The winery was founded by Cormack in 1987 and named in honour of his parents, Peg and Eric.

December 2012 – Issue 587

wrdc

cc

December 2012

GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

Newsletter of the GWRDC. Published bi-monthly

People in Research Armando Corsi Italian passion is Australia’s gain University of South Australia lecturer in the School of Marketing, Dr Armando Corsi, recalls how he realised early in life that wine and related consumer behaviour was his passion, stemming from his family life in central Italy, where academia and wine were part of daily conversations.

“My father is a psychologist and professor in the science of education. I learnt from him the passion to understand what is going on in people’s minds and a dedication to academic research. Both my uncles are winemakers in Le Marche, a region located in central Italy, east of Umbria,” Corsi explains.

“In high school, I dreamt of becoming an agricultural economist. However, in 2004, during my undergraduate degree at the University of Florence, I started to read more and more textbooks about the way consumers make everyday choices and I found it fascinating. Even then, wine was calling me in my heart. So, I did as many electives as I could in wine economics and marketing during my postgraduate degree.”

Thereafter, Corsi conducted a study at the University of Reading, in the UK, on the way that the seven biggest supermarket chains managed wine trades, particularly Italian wine trade in the UK. Later events led Corsi to meet Professor Larry Lockshin, also of UniSA, at the 2006 Academy of Wine Business Research conference.

At Lockshin’s invitation, Corsi visited UniSA for six months in 2008, and he returned for three months in 2009. When the School of Marketing advertised lecturing positions, Corsi applied, and was employed by the university in February 2010.

“In July 2011, I became an Australian permanent resident. The more time passes, the more I love Australia and its wines,” Corsi said.

The GWRDC recently awarded Corsi a grant as a chief investigator to understand the preferences of Asian consumers using international students in Australia.

The project is a pilot study for testing an international student wine club at Australian universities and perhaps other tertiary institutions. The aim is to engage international students and grow their interest and knowledge of Australia wines.

Students will complete a survey upon joining the wine club to assess their initial knowledge and interest.

“We plan to conduct experiments during each year, where certain wines, wine styles, packaging and prices are varied. Each student will be surveyed again near the end of their studies, and a survey will be sent to as many students as possible 6 and 12 months after they leave the wine club, in order to understand how their experience has changed their preferences and consumption.

Corsi reiterates that Australia is aiming to grow the sales of higher quality wine in Asia, especially in China.

“Over the long term, the key cohort to influence is the young professionals and the more highly educated part of the population. Australia is in a unique position to access a sample of this important segment. More than 500,000 Asian students are studying in Australia, and we can tap into this resource to understand their preferences for wine styles, prices and other important information, and how these preferences change with increasing familiarity,” Corsi said.

Research data is currently being collected, and Corsi hopes to have information available early in 2013.

Looking to the future of wine marketing research, Corsi considers the objectives need to be broader than the traditional scope of groups such as producers, regions or grape varieties. He says the industry knows the main drivers of wine choice very well, and the fact that they differ little between countries, but researchers need to think more about the theoretical gaps in the literature beyond just wine.

“Wine, as a product category, does offer a degree of complexity that not many other categories can claim. Wine is a beverage, a socialisation tool or a way to celebrate an event. Wine tells us about the history and culture of a country. Wine is a symbol of prestige.

Italian-born University of South Australia lecturer in the School of Marketing, Dr Armando Corsi, is dedicated to developing the Australian wine industry locally and internationally.

“We also have to think about the role Australian researchers should play in consumer behaviour R&D in the next few years. About half of local wine marketing research has been conducted on Australian consumers, or at least by researchers based at Australian universities or research centres. Understanding the areas where we have a solid knowledge and the areas where more studies are needed will allow a more efficient use of resources from funding bodies, and will guarantee that Australia maintains the competitive advantage in marketing that we have held for the past 20 years,” Corsi said.

Admitting that he still has much to learn about the Australian wine industry, Corsi declared that he will be doing his best to help develop it both domestically and internationally.

“I can only hope Italian wine producers, including my uncles, are not going to complain too much about it,” he said.

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wrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

Rootstock resistance to phylloxera – a reality check Victorian Department of Primary Industries principle research scientist Dr Kevin Powell has recently completed another major phase of his long-term work to gain insight into rootstock resistance to grape phylloxera.

In this project, a unique triphasic systematic rootstock screening method was developed to assess the effect of phylloxera on rootstocks commonly used in Australian vineyard plantings.

Powell explained: “First, the laboratory method was used, as it provided relatively quick results over a period of eight weeks.

Second, potted vines were tested in a glasshouse environment, which is more reflective of a whole grapevine situation.

Last, field trials were carried out on selected rootstocks, requiring a lengthy timeframe of three to four years before the vines were ready for testing.”

In Australia to date, 83 different phylloxera genotypes have been identified, which vary in levels of virulence on different Vitis hybrid species and on ungrafted V. vinifera.

“This project focussed on six selected clonal lineages of phylloxera of these 83 genotypes. Highly virulent strains G1 and G4 have caused much damage to vineyards by breaking out of phylloxera quarantine zones. In addition, four less virulent strains – G7, G19, G20 and G30 – were chosen for testing to increase

Victorian DPI principle research scientist Dr Kevin Powell has completed another major step in his work to understand rootstock resistance to grape phylloxera.

the range of possible results. The six strains were tested against 10 rootstocks in laboratory and glasshouse conditions, which gave a comprehensive view of rootstock resistance to phylloxera in Australia,” Powell said.

In the latest trials, five rootstocks were examined under laboratory conditions, including 420A, 101-14, 3309C, 1103 Paulsen, and V. vinifera as a susceptible control. Potted grapevines grown on rootstocks 3309C, 420A, 1103 Paulsen, 140 Ruggeri and 101-14 were tested for co-cultivation of phylloxera genetic strains under glasshouse conditions.

The treatments and the control were replicated seven to 10 times, depending

on the availability of source root material.

Each assessed rootstock was classed as resistant, partially resistant, tolerant or susceptible to phylloxera infestation.

In field trials, several rootstocks were monitored under phylloxera-infested conditions against selected phylloxera strains.

“While it is known that phylloxera kills ungrafted vines, the research showed that this does not occur with grafted vines. The effect of grafted vines on the phylloxera strain is dependent on time and the virulence of the strain. The phylloxera strains differed in their ability to survive, develop and produce eggs on different rootstock types,” Powell reported.

The knowledge gained from this project has filled in gaps from previous research conducted by Powell and his colleagues about the development of phylloxera resistance ratings, based on laboratory and glasshouse trials allowing the development of more robust rootstock recommendations for the Australian industry.

“Growers in regions where only a single phylloxera strain exists can use the outcomes of this research to make better rootstock selections for future plantings, hopefully lessening the effects of phylloxera and reducing the risk of quarantine breakdown in years to come,” Powell said.

Nuffield Scholarship seals stellar year for Pooley Pooley Wines general manager and winemaker Matthew Pooley has been awarded a 2013 Nuffield Scholarship, which the GWRDC has sponsored as part of its commitment to supporting talented individuals who can inspire innovation in the wine industry.

The Nuffield Scholarship is another recent accolade for Pooley Wines, which was named the 2012 Tasmanian Vineyard of the Year.

During his scholarship, Pooley will study sustainable smallscale winery establishment and management, with a focus on implementing energy alternatives to control winery costs.

“Previously, at Pooley Wines we have relied on contract winemakers to vinify our grapes. Now, we are in the process of building our own 250-tonne capacity winery. Expenses involved in building a winery, especially electricity, are ever-increasing,” Pooley said.

“We hope Pooley Wines will act as a showpiece for other wineries in Tasmania and nationally in managing winery costs,” he said.

‘Building the winery is an important part of Pooley Wines developing its own identity. We are investigating the use of solar power and wind energy generation locally, as well as carbon dioxide reticulation and being able to measure its quality and quantity.

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‘These ideas are just the tip of the iceberg for small-scale winery management, and the Nuffield Scholarship will reveal a lot more options’, Matthew said.

R & D at Wor k

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wrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

Delayed pruning may restore wine balance and decompress harvest in warming climate Recent investigations into the viticultural and oenological effects of a warmer climate have led SARDI crop ecophysiologist Victor Sadras and Treasury Wine Estates national viticulturist Paul Petrie, in collaboration with University of Adelaide oenology specialists, to consider devising a method of delaying fruit maturity and harvest.

Three years of GWRDC-funded field experiments conducted in the Barossa Valley, where grapevines were warmed to temperatures expected in the coming decades, showed that warming upset the balance between grape colour, flavour and sugar content at harvest time, and the impact on these berry traits were carried over into the wine.

Sadras reported that the grapes had the right sugar level, but not enough colour.

“Leaving bunches hanging on the vines to increase anthocyanins may lead to higher sugar and, therefore, higher potential alcohol in the wine, also causing the wine to be unbalanced,” he said.

The researchers surmised that if the critical grape ripening stages could be pushed forward into cooler conditions in late summer or early autumn, berries might be brought back into balance, compensating for a warming climate.

A pilot trial was established in Treasury Wine Estates vineyards last season, where Cabernet Sauvignon and Shiraz with standard winter pruning was compared with delayed pruning.

“Delayed pruning is environmentally and economically superior to alternative management practices, including double pruning and hormonal treatments,” Petrie emphasised.

In the meantime, a project aiming to develop this area further is being developed for the next three years, pending ongoing funding.

“Importantly, the new proposal focuses on late pruning on a rotational basis to spread harvest time, relax the logistical pressure of compressed harvests, and to minimise undesirable effects such as depletion of vine reserves,” Sadras

Treasury Wine Estates national viticulturist Paul Petrie.

explained.

The new proposal recruited the expertise of University of Adelaide lecturer Dr Sue Bastian for sensory assessments, and chair of oenology Professor Dennis Taylor for analyses of wine chemistry.

Opening the top on climate warming consequences Open-top chambers were used by Victorian DPI and CSIRO researchers to simulate the effects of climate warming on fully established grapevines. The results are providing Australian growers in already warm climates with potential strategies for mitigating the consequences.

Researchers from the Victorian Department of Primary Industries and CSIRO recently completed an experiment to investigate the effects of an increasing warming climate on fully established vineyards of Chardonnay, Cabernet Sauvignon and Shiraz, planted in Mildura, Victoria. The research was jointly funded

by GWRDC and the Department of Agriculture, Fisheries and Forestry through the Climate Change Research Program.

The results will benefit many viticulturists in already warm areas by helping them to understand the impact of elevated temperature on vine performance and wine quality.

In temperature-controlled open-top chambers, set to approximately 2°C above ambient, all three grape varieties

w w w.g w r d c .c om . au

experienced a significant advance in phenology over two growing seasons (2010–11 and 2011–12.

Increased heat accelerated budburst by three to 12 days, capfall by five to 10 days, and veraison by five to 12 days.

Leaf fall was delayed. The rate of ripening was more pronounced for Chardonnay in both seasons and for Shiraz and Cabernet Sauvignon in 2011–12.

The advances in phenology had no overall effect on stomatal conductance, leaf temperature or photosynthesis, suggesting that vines have some level of resilience to increasing temperatures.

As the season progressed, pH and sugar (TSS) increased and TA decreased, as with normal seasonal progression.

Sugar accumulation advanced with warming, resulting in earlier harvest dates.

Assessment of wine quality parameters indicated that increasing temperature is likely to affect anthocyanin accumulation and therefore has the potential to impact wine colour and quality.

In a concurrent experiment, short-term

heatwave effects on Chardonnay, Shiraz and Cabernet Sauvignon vines within the open-top chambers were also studied.

Heatwaves exceeding 6°C above ambient over five consecutive days were imposed at pre-flowering, pre-veraison and preharvest during 2010–11 season.

Heatwaves did not significantly impact berry TSS, pH or TAA and there was very little variation in total wine tannin, flavanol and anthocyanin.

Well watered vines readily adapted to heat events of limited duration, suggesting that detrimental effects may be mitigated through irrigation management practices, however, measurements of leaf function indicated that vines suffered moderate heat stress depending on phenology.

Overall the results suggested that the temperatures were insufficient to highly stress the vines and have a significant impact on the grapes and wine.

The project’s final report, Strategies to maintain productivity and quality in a changing environment, is available at www.gwrdc.com.au

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wrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

Budding plant science specialist presents in Hong Kong University of Adelaide PhD candidate Sam Henderson was sponsored by GWRDC to attend the Gordon Research Conference (GRC) focussed on Salt and Water Stress in Plants, held at the Chinese University of Hong Kong from 24-29 June 2012.

More than 160 participants from academia and industry around the world participated in the Salt and Water Stress in Plants GRC, which is held biennially and considered to be the leading conference in the field.

“The GRC is a not-for-profit organisation and its conferences have been running for more than 75 years. The Salt and Water Stress in Plants event represented a fantastic opportunity to attend a high calibre conference during my PhD,” Henderson said.

At the conference, Henderson presented a poster on the research findings from his project (GWR Ph1001) ‘Identifying the mechanism of chloride exclusion in grapevines’ The aim of Henderson’s PhD is to identify genes that prevent chloride from accumulating in the leaves and berries of grapevines.

“High levels of chloride in the shoot can reduce grapevine yield, and also make wine taste unpleasantly salty. Once identified, the ‘chloride exclusion genes’ could be used as molecular markers to aid rootstock breeding programs,” Henderson said.

University of Adelaide PhD candidate Sam Henderson was recently sponsored

by GWRDC to present at the world-class Gordon Research Conference focussed on Salt and Water Stress in Plants, held in Hong Kong.

To find the chloride exclusion genes, Henderson has used molecular techniques, such as microarray hybridisation, to compare the gene expression patterns of rootstocks K51-40 and 140-Ruggeri, which are salt sensitive and salt tolerant, respectively. Potential gene candidates for chloride exclusion have now been cloned and functionally characterised from Cabernet Sauvignon. Henderson’s PhD work is not about creating transgenic grapevines.

“I was one of just two people giving presentations about grapevines at the conference. Most other attendees were studying food crops, especially cereals such as rice, or the model plant Arabidopsis thaliana,” Henderson said.

“Australia is one of the major drivers of research into salt tolerance in grapevines, which makes it an exciting field to play in. Responses to my presentation were positive, and I enjoyed the opportunity to speak to several well-known professors in the field of plant science during the conference to gain their insight into the topic.”

Following his return from Hong Kong, Henderson presented his research findings in a means that was relevant to an Australian audience. First, Henderson was among more than 40 other presenters participating in the annual University of Adelaide School of Agriculture, Food and Wine Postgraduate Symposium, where he received praise from peers and senior academics within the school.

Then, in late September, Henderson gave an oral presentation of his research at the ComBio2012 conference, which was held in Adelaide and conducted by the Australian Society for Biochemistry and Molecular Biology. The Australian Society of Plant Scientists awarded Henderson’s presentation a prize.

“I believe the quality of my presentation and the research it contained was improved by having attended the Salt and Water Stress in Plants GRC,” Henderson said.

GWRDC welcomes website refresh Ground Floor, Industry House cnr Botanic & Hackney Roads Adelaide SA 5000 PO Box 610, Kent Town SA 5071 Telephone ( 08) 8273 0500 Facsimile (08) 8373 6608 Email gwrdc@gwrdc.com.au Website www.gwrdc.com.au Disclaimer: The Grape and Wine Research and Development Corporation in publishing this newsletter is engaged in disseminating information, not rendering professional advice or services. The GWRDC expressly disclaims any form of liability to any person in respect of anything done or omitted to be done that is based on the whole or any part of the contents of this newsletter.

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GWRDC is pleased to announce the launch of our new and improved website. The refreshed site offers a user-friendly and intuitive experience, making it even easier to find all the latest up-to-date information, news, events, factsheets and completed projects.

Head to the website and familiarise yourself with all the resources and information available, from pest and disease management factsheets, to winery wastewater resources, industry news and events, and past R&D@Work newsletters.

While you’re there, sign up to the Innovators Network for a free monthly e-newsletter featuring the latest grape and wine news and research findings as well information about extension activities across all regional clusters.

If there’s anything else you would like to see or that would be particularly helpful please don’t hesitate to tell us what you think. We’d love to hear from you! www.gwrdc.com.au

grapegrowing Innovative region sets new benchmarks for sustainable viticulture A program that allows growers to assess and fine-tune their sustainability practices is being considered as a blueprint by other winegrowing regions.

Kellie Arbuckle

MCLAREN VALE IS leading the charge in sustainable viticulture – and a number of regions look set to follow suit.

Last month marked one year since the launch of the McLaren Vale Sustainable Winegrowing Program – a regional program that specifically targets ways for growers to improve sustainability in the vineyard.

Written by local growers and drawing on expert advice, the program uses data reporting and self-assessment through a workbook of viticultural practices and third party audits to help growers on their journey to becoming more sustainable.

Topics addressed in the workbook include soil health, pest and disease, biodiversity, waste, water and social relations.

In its first year, participation in the program has grown 112 per cent from 41 growers in 2011 to 87 in 2012, representing 145 vineyards over 2255 hectares – the equivalent of 30.8% of the McLaren Vale GI. Peter Hayes, chair of the McLaren Vale Grape and Wine Tourism Association, said the increase in participation over the past year was a reflection of growers’ inherent desire to improve their sustainability performance.

“Early results are showing that 51% of growers are using low input viticultural methods, including integrated pest management rather than chemical control, and 50% are using recycled water for irrigation rather than drawing from the finite aquifer resource,” Hayes said.

The program is the evolution of the Generational Farming Project, which was refined by University of Adelaide PhD candidate and MVGWTA sustainability officer Irina Santiago, who used her research on assessment and adoption of sustainable practices in the vineyard to establish better methodology in the program.

Santiago says the program is a first for Australia and could be embraced by other wine regions.

“This is the first sustainability program for viticulture in Australia, as far as I know,” she said.

“For us, sustainability encompasses December 2012 – Issue 587

Brad Hickey from Brash Higgins Wines, Paul Bottin from Vigna Bottin Wines, Irina Santiago from MVGWTA and Toby Bekkers from Oenologie-Requin.

the economic, social and environmental components.

“We believe we have developed a system that can be used by other regions because the content is adaptable to different realities and situations.”

Barossa Grape and Wine Association CEO Sam Holmes say the Barossa will be working with McLaren Vale to adapt the program to the Barossa.

“It would be silly of us to use industry funds to develop a second sustainability program when a very good one already exists,” Holmes said.

“We believe the Vale Sustainable Winegrowing Program is excellent and builds on the work started by Entwine by moving on from being just an audit program to a system that works with a grower to actively improve and develop their vineyard practices through a more macro approach.”

“By collaborating we ensure industry funds are being used efficiently. We also aim to build on the work of McLaren Vale and help them grow and improve the program through wider adoption and combining resources, viticultural experience and knowledge.”

The first year results of the program were released at a gala dinner at the McLaren Vale Bocce Club on Wednesday 31 October.

Lazy Ballerina winemaker James Hook has been involved in the program’s development since 2005, when he www.winebiz.com.au

was the sustainability officer for the McLaren Vale Grape and Wine Tourism Association.

He says the biggest advantage of the program is that it caters for all growers – despite where they’re at in terms of sustainability.

“Demand for this comes from the grass roots. The grapegrowing community, as a whole, wants to do the right thing, but knowing what the right thing is can be difficult,” he said.

“With this system, you can quite easily embrace industry best practice. It’s highly adaptable and it’s very regionally adaptable as well.”

Hook, having undertaken the program on his own vineyard over the past year, says the program provides more perspective.

“Every time you have a good, hard look at what you do over 12 months, it’s always a benefit. The definition of insanity is repeating the same things over and over again, and expecting different results.

But when you sit down and assess your vineyard, you definitely learn a lot about what’s going on.”

The next phase for the program will see the association work towards developing tailored education programs specific to areas of need. The association is also considering establishing a sustainability program for winemaking.

For more information on the program, visit: www.mclarenvale.info/projects/ sustainable-winegrowing Grapegrower & Winemaker

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grapegrowing

VINE TALK

Timing of vineyard operations is critical. Getting the timing right for wire lifting and canopy management operations is essential to ensure grape quality parameters are met. Timing is also critical to ensure effective pest and disease management and may even result in fewer pesticide applications over the season.

With very few exceptions (phosphorous acid* is one), applying fungicides preventatively will give the best, most reliable results, meaning the highest return possible for the time and money spent. When disease is visible, it is already well established and infection has likely occurred many weeks or even months prior.

Fungicides generally work by stopping infection and therefore applying fungicides after the infection period greatly reduces their efficacy and increases the chances of developing disease resistance. Once disease is visible the optimum timing for fungicide application has well passed and often yield and quality have already been reduced.

With a number of vineyard operations happening simultaneously, there can be a temptation to ‘gain a few days’ by spraying after the rain or by stretching the spray interval. Whilst the availability of machinery and labour can impact spray timing, delays are best avoided as late fungicide applications often result in poor disease control. As per the label, products such as RIDOMIL GOLD® are intended for use as preventative sprays when the environmental conditions are conducive to disease. RIDOMIL GOLD also has post-infection activity however which can assist with vineyard management decisions. For optimal downy mildew control this post-infection application needs to be made as soon as possible after an infection period (less than three days ideally) and well before any oil-spots appear. This strategy should include two applications seven days apart. Where there is a choice it is almost always better to bring it forward a few days rather than waiting till the rain passes.

If powdery mildew is present in the new year it may be the result of early season infection. Powdery mildew grows over the surface of leaves and bunches and can be very difficult to wet.

Consider increasing the water volume applied and ensure that you use an appropriate rate of a quality sulphur formulation such as THIOVIT JET® for best results. This could be followed up with an application of TOPAS® for systemic and protection from further infection. *Phosphorous acid has limitations for use on export wine grapes. Consult the AWRI ‘Dog Book’ and your grape purchaser for more details.

Richard Lillingstone B.Ag.Sc. M.Oen Technical Lead - Viticulture Syngenta Crop Protection richard.lillingstone@syngenta.com - 0407 868 697 For details, please call the Syngenta technical product advice line on 1800 067 108 or visit www.syngenta.com.au 24 Grapegrower & Winemaker

Creating resilient landscapes in the Barossa Valley A popular environmental bus tour has enabled growers to expand their horizons and see the myriad benefits of biodiversity and how it can add value to their viticultural enterprises.

BAROSSA GROWERS RECENTLY toured local vineyards to witness biodiversity in action, in the first stage of a new initiative being run by the Barossa Grape & Wine Association (BGWA).

‘Creating Resilient Landscapes in the Barossa’ is an ongoing program designed to ‘show, not tell’ Barossa growers how they can improve vineyard biodiversity to protect and enhance local flora and fauna – as well as reduce costs and improve the operation of their vineyards, said BGWA viticultural development officer Nicki Robins.

“Making our vineyards more resilient is going to be increasingly necessary in the years to come when climate change and other environmental factors are likely to present more and more challenges for growers,” Robins said.

There are many other benefits to diversifying the vineyard environment, she said.

“For example, by planting native grasses in the midrow, vignerons can improve water penetration and retention, reduce the need for pesticides and herbicides, and decrease tractor time and minimise compaction.”

Leave the tractor in the shed “Because native grasses ‘switch off’ when vines ‘switch on’, there is very little robbing of moisture from the midrow. And slashing is only required once a year,” she said.

“Preventing erosion, salinity and spray drift can also be benefits of establishing native plants and grasses.

“We’ve worked out costings comparing several vineyard floor management techniques. After three years, with native grasses, you can reduce your vineyard management costs by 15 per cent compared to cover cropping; after five years cost savings are around 40 per cent,” Robins said.

The first ‘Creating Resilient Landscapes’ tour on 31 October started at the Barossa Bush Gardens – a key resource for the project – with participants travelling firstly to Eden Valley for presentations

by Prue Henschke and at Eden Hall vineyard. The next stops were Marananga and Greenock, where growers Don Helbig and Dan Falkenberg talked respectively about lessons learned revegetating and establishing native grasses in their vineyards.

For more information, contact Nicki Robins on nicki@barossa.com.

Barossa grower Dan Falkenberg talks about the establishment of native grasses in his Greenock vineyard.

www.winebiz.com.au

December 2012 – Issue 587

Amadio Vineyard’s investment still delivering quality four years on Pellenc’s Selectiv’ Process technology proves its worth in a South Australian vineyard as Amadio aims to significantly improve grape quality.

CAJ AMADIO of Amadio Vineyards at Kersbrook in the Adelaide Hills, was the first person in Australia to take up Pellenc’s Selectiv’ Process On-Board, first using the technology for vintage 2009.

Now, after four years of harvesting with the machine, he reflects on the reasons for his decision and the results he has been able to achieve.

It was a bold move to be the first in Australia to take up the technology, despite the fact that it had been proven in France and New Zealand for some years. He took a leap of faith based on his own research, as he purchased the machine without having seen the results first-hand.

When asked what inspired him to do this, he responded: “In business, I have always endeavoured to stay ahead of the pack, particularly in the adoption of technology that allows delivery of an affordable, better quality product to my clients. Being the first to have Pellenc’s Selectiv’ Process technology allowed me to have the edge in terms of the quality of the fruit I delivered to the winery.”

“With the Pellenc Selectiv’ Process system, I could see what I regarded as a significant step forward in terms of fruit quality and I was keen to take advantage of this. Until that time, I was always concerned about the drop in quality standards by moving from hand-picking to machine harvesting, for premium quality fruit.”

“As I was the first to be using this technology in Australia, I needed to be confident that I would have good, reliable back-up from the Pellenc organisation here in Adelaide,” Amadio said.

“We had some teething problems in the first year, as can be expected with any new technology, and our operators needed to understand the fundamentals of the machine in order to get the best out of it. They needed to feel its pulse and gradually become in sync with the machine,” he said.

“However, the back-up was of the highest order, no matter what

Caj Amadio with a Pellenc Selectiv’ Process harvester.

time of the day or night we had the problem. Even minor faults were attended to by Pellenc in the middle of the night – they did not expect our staff to take care of these, as would normally be the case.

Pellenc took the view that it was important for them to be present on the machine in order to glean as much knowledge as possible for their own reference.

“Pellenc’s Selectiv’ Process system has raised the quality benchmark to new heights,” Amadio said. “Quality wine producers are now demanding these standards, which reflect on their wine quality.”

“While it was a bold decision, the rewards have been well worth it and having a head-start has given us an edge over other growers.

Having the support of the Pellenc team made the adaptation smooth, despite the inevitable challenges of new technology.”

Pellenc Australia has just won the Wine Industry Suppliers Australia Award for Innovation for collaborating with its customers to adapt technology from France to suit Australian conditions.

Cooking was meant for the kitChen.

Excessive heat and light can grill your grapes before they’re even picked.

Surround Crop Protectant coats your fruit with a protective film that reduces sunburn losses by up to 50%. Surround’s highly engineered calcined kaolin particles are very efficient against solar ultraviolet and infrared rays and deliver greater protection versus imitation products. This season, leave the cooking in the kitchen and harvest the best grapes possible.

Protection You Can See. Performance You Can Trust. ©2010 Tessenderlo Kerley, Inc. Surround is a registered trademarks of Tessenderlo Kerley, Inc. Always read the label before buying and follow label instructions when using this product.

Surround2012 Grapes 90x185587 SURAD1010.indd 1 December – Issue

www.winebiz.com.au

Surad1010

agnova.com.au

12:52 PM Grapegrower18/10/10 & Winemaker 25

ADVERTORIAL

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Launched in 2009, The Grower’s Edge is evolving to become a dynamic source of information for the wider industry.

information, The Grower’s Edge allows all relevant information to be kept close at hand and easily accessible for quick and accurate referencing.

Keeping you on the front foot The hub of The Grower’s Edge is a personalised website (PURL).

Within this, you can source weather information from a selection of nearby weather stations.

It is the only online tool that uses live weather data to give you real time alerts for powdery mildew and downy mildew threats.

Delivered via email and SMS, you are notified when conditions are conducive to costly disease threats within your local area.

These alerts put you in the best position to act before the threat of disease becomes a potential disaster for your crop. The Grower’s Edge can also be a good tool for agronomists to share with their customers when disease pressures are rife.

According to Hugh Armstrong, Bayer CropScience Market Development Manager – Viticulture, the disease models and alerts are one of the most popular features of The Grower’s Edge. “They have even been responsible for saving crops in some situations.”

The weather module includes a daily forecast and observations that are updated every hour from your selected weather station

Informing your plans Featuring a comprehensive product database of Bayer viticulture products, The Grower’s Edge also gives you a recommended timing and usage guide. Knowing what product to use and when ensures you have the best possible crop protection plan that suits your conditions and growth stage. Martin Gransden, Viticulturist – Cumulus Estate Wines stated, “As a large operation we see The Grower’s Edge as another tool in our toolbox. I find it particularly useful from a cross-referencing point of view.”

A compliant spray diary function allows you to input your spray data, save it and print entries straight from the site. The Grower’s Edge also features the only online compatibility database within the viticulture segment. Acting as another touchpoint for

Sound enticing? Check it out today Sign up to Bayer’s The Grower’s Edge service, at www.thegrowersedge.com.au or visit www.bayercropscience.com.au and follow the links.

Disease risk models and weather data are used to calculate the likelihood of ascospore release or downy mildew and powdery mildew

Rewarding your efforts At Bayer, we know that gaining the edge in a competitive market goes beyond sourcing information solely on crop protection products. The Grower’s Edge provides regular industry and business-related information through newsletters, peer-to-peer sharing and tangible rewards. “Through The Grower’s Edge, Bayer aims to bring solutions; quality expertise and information, not trinkets”, Darryl Stretton, Bayer CropScience Product Manager – Viticulture said. Learning opportunities such as study tours and one-on-one time with industry experts are some of the recent rewards offered to members. There are more exclusive rewards planned in the coming months.

Select the stage image for your current growth stage to drill down to details for applicable crop protection products

We recently organised a competition open only to members of The Grower’s Edge to join a study tour to Bundaberg, Queensland. As Martin Gransden explained, “The opportunity to extend our knowledge of practices and issues within the larger horticulture industry allows us to be more innovative in our vineyard management approach and gives us a competitive edge over our competitors. The tour was a huge success and highlighted that the issues viticulturists face are common across all other perennial horticultural businesses.”

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thegrowersedge.com.au Bayer CropScience Pty Ltd ABN 87 000 226 022 391–393 Tooronga Road, Hawthorn East, Vic 3123 Technical Enquiries: 1800 804 479 enquiries.australia@bayer.com

grapegrowing

Spray application in vineyards – still the key to successful pest and disease management Dr Mark Krstic

Introduction Inefficient spray application is still recognised as the major cause of poor pest and disease control in vineyards across most winegrowing regions in Australia. Effective spray coverage requires using the most suitable spray unit for your particular vineyard trellis and canopy management set up. It is also important to ensure that the spray unit is set up correctly (nozzles and orientation), calibrated and tested routinely to ensure good spray coverage at various stages of grapevine growth and development.

Recently, The Australian Wine Research Institute (AWRI) in conjunction with the Victorian Viticultural Association, organised a spray application field day on 2 October at Balgownie Estate, in the Bendigo wine region. Dr David Manktelow from FreshLearn Pty Ltd in Napier, New Zealand was invited to come along and impart his 16 years of spray application knowledge and expertise to 33 viticulturists from across Victoria.

Throughout the day, Manktelow touched on a number of key points including optimising sprayer set up through selection of the most appropriate nozzle types for your particular spray unit, the number and orientation of

nozzles to optimise spray deposition and the importance of droplet size to limit drift and optimise spray efficacy.

He also demonstrated the use of water sensitive paper as a really simple and cost-effective means of assessing spray coverage in the vineyard. Although water sensitive papers themselves might be expensive, Manktelow demonstrated how these papers may be cut up and used more efficiently at assessing spray coverage.

This was demonstrated practically in the assessment of two different spray units on the day.

He also emphasised the importance of checking calculations for dilute and concentrate spraying, with many producers opting for low volume, concentrate spraying these days. This is particularly important given the differences in row spacing and canopy management practices that can occur across the array of different vineyards in Australia.

Manktelow discussed the importance of ensuring that the sprayer was putting out enough air volume and that the use of converging, turbulent air (where possible) was important to ensure spray coverage on both sides of leaves and inside the canopy, especially within the developing bunch zone. He also touched on the use of spray additives,

in particular advances in the uses of spreaders such as the organosilicone class of ‘super’ wetter compounds available.

Participants on the day were impressed with Manktelow’s broad range of expertise in the area of spray application, from science right through to practical application, given his own experience on his family’s property in the Hawke's Bay area.

This session was run specifically to coincide with the start of the spraying season, to ensure vineyard managers, viticulturists and producers are aware of all the key elements required to successfully set up and spray their vines for the coming season. This has been important, especially following two high pressure pest and disease growing seasons in south eastern Australia.

Dr Mark Krstic, AWRI Victorian Node manager, email: mark.krstic@awri.com.au.

Further reading Nicholas, P., Magarey, P. and Wachtel, M. (1994).

Grape Production Series Number 1: Diseases and Pests, Winetitles 106 pages.

MacGregor, A. (2010). Spray application. GWRDC Innovators Network factsheet, see following link: http://w w w.gwrdc.com.au/wp-content/ uploads/2012/09/2010-09-FS-Spray-Application.pdf

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December 2012 – Issue 587

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What can be done in the vineyard to manage risk in difficult seasons?

This paper was delivered by Mary Retallack, managing director, Retallack Viticulture, at Finlaysons Wine Roadshow XX, at nine different venues around Australia between 30 July and 31 August 2012.

In last month’s Grapegrower & Winemaker Mary Retallack discussed ways viticulturists could minimise risk in particularly wet and dry seasons. Retallack said it was important to take stock of what had happened in the past because past seasons provided a handy checklist for seasons to come.

Mary Retallack

Canopy and fruit quality (maturity, purity and condition) parameters An assessment of vine performance and fruit quality may be carried out to: • Benchmark vine condition and fruit quality from season to season; this is useful if you are coming out of contract,

• Compare with information received from a vineyard visit by a fruit purchaser, • Have the condition of vines and/or fruit documented for later reference, • Equip wine growers with the skills and terminology to talk confidently with winemakers, or

• To help settle a dispute at vintage.

Examples of common parameters assessed are presented in Table 1.

Assessing damaged fruit in the vineyard When faced with a downgrade or rejection of fruit in the vineyard, there

Table 1: Details of common canopy assessment and fruit quality parameters1.

Canopy assessment criteria

Fruit assessment

Fruit purity and condition parameters

Laboratory assessments

Average shoot length (cm)

Fruit condition

Powdery mildew

°Brix / °Baume

Average internode length

Berry shrivel (%)

Downy mildew

pH

Number of leaves on average shoot

Berry size (diameter –mm)

Berry splitting

TA (g/L-1)

% Growing tips visible

Berry weight

Sunburn

Anthocyanins (colour)

Shoot trimming

Bunch shape/ compactness

Botrytis and other bunch rots

Laccase activity

Extent of lateral shoot growth

Crop load

Sooty mould

Ochratoxin A

Dry berries / shrivel

Yeast Assimilable Nitrogen (YAN)

Bird / insect damage / animal damage

Salt (Na+ and Cl-)

Immature berries

Herbicide residue testing

Uneven ripening

Smoke taint (Guaiacol and 4-methylguaiacol)

Shoot maturation (% lignified) Leaf condition Leaves remaining Leaf Layer Number (LLN) at bunch zone Light description penetrating bunch zone Bunch exposure

Berry Sensory Assessment (BSA) • pulp description • flavour intensity and description • sugar / acid balance • skin chewiness • tannin intensity and mouth feel description • berry skin colour • seed colour and maturity • identification of any undesirable flavours

Price penalties imposed by fruit purchasers vary significantly, as do the thresholds for downgrade or rejection of fruit in the vineyard.

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December 2012 – Issue 587

are a number of steps involved in assessing and quantifying the level of damage present. Ideally if there is a problem this is identified early so remedies can be applied, such as the hand harvesting of fruit, dropping damaged bunches to the ground, and/or or machine harvesting selected sections.

It is much better to manage fruit quality issues in the vineyard rather than waiting until fruit is sitting at the weighbridge for appraisal. If there is a problem at this late stage, then there are few options available to the wine grower to find an alternative purchaser for their perishable product.

Assessment of fruit purity and condition is most commonly carried out in the vineyard by assessing the incidence and severity of damage on a representative sample size; commonly this comprises a 200 bunch sample. As with any sampling technique it is important that the sample is truly representative (randomly assess bunches) and the sample size is large enough to take into consideration the level of variation within the area sampled. This process can be time consuming (30 to 60 minutes per assessment depending on the size of the management unit).

If a management unit has ‘hot spots’ present, it may be necessary to assess these areas separately, so the entire crop is not downgraded or rejected, if the remaining fruit is sound.

While work has been done on developing procedures for assessing Botrytis and other bunch rots, and Powdery Mildew, there is still much work to be done to effectively quantify sunburn damage, dry berry/shrivel, bird peck damage, insect damage, sooty mould residue etc on different vine parts including leaves, the bunch and in some cases the rachis.

This issue is often further compounded by the lack of criteria presented in grape sale agreements for the assessment of incidence and severity.

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Incidence and severity It is important to have a clear understanding of the difference between incidence and severity when assessing disease or physical damage of wine grapes in the vineyard, as there seems to be a lot of confusion about these terms, especially at vintage time.

For example, if one berry in each bunch of a 200 bunch sample has a particular disease or physical damage present, this would equate to 100% incidence per bunch. If however only one berry per bunch is affected, obviously the severity is low (as per the bunch right).

It is important to make this differentiation. I still see ‘incidence’ written into grape sale agreements, or Photo: www.bunchrot.co.nz December 2012 – Issue 587

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31

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Figure 1: Botrytis bunch rot severity assessment key. Lighter areas represent healthy berries and darker areas represent disease-affected berries. Numbers indicate the percentage of the visible side of the bunch occupied by diseased berries.2

both terms used interchangeably, or not at all. This is problematic when parties are trying to navigate their way through schedules that outline the percentage thresholds for the downgrade or rejection of fruit.

To look more closely at the assessment of severity, if there are 100 berries on each bunch and one berry is damaged, then this equates to 1% severity. The way the severity is calculated will depend on the sample size, the severity of the disease or physical damage present on each bunch, and how this is visually assessed into particular severity categories.

For example, if the following severity categories were used (0%, >0 to 3%, 3 to 25%, 25 to 50% and >50% damage), the severity for the example above would be 1.5%. This is the category median of 0% and 3%. When assessing the % damage for a 200 bunch sample (each bunch falls into a different severity category), the severity calculation is more complex and is best calculated using a spread sheet or specially designed program.

When faced with a downgrade or rejection, it is important to assess this as

32 Grapegrower & Winemaker

severity (not just incidence), as this better reflects the impact of a particular issue on fruit quality

Definitions3 Incidence is the number of plant parts (in this case bunches) affected by disease or physical damage within a population (representative sample). i.e. either a bunch is or is not affected.

Incidence (%) = The number of infected or damaged units x 100 Total number of units assessed

Severity is the measure of the extent of the damage per sampling unit i.e. the percentage area of damaged fruit within a bunch (an estimate of the number of damaged berries per bunch, expressed as a percentage).

Severity (%) = Area of unit affected by disease or physical damage x 100 Total area of unit

Particular attention needs to be given to accurately assessing the extent of a particular disease or physical damage (getting the basics right). The estimation www.winebiz.com.au

of visual signs of disease severity can be difficult to estimate without prior training and the use of assessment keys such as standard area diagrams. Training tools such as the Bunch Rot Assessment Trainer (BRAT), www.bunchrot.co.nz can significantly increase the accuracy of assessments made in the vineyard.

Lighter areas represent healthy berries and darker areas represent diseaseaffected berries. Numbers indicate the percentage of the visible side of the bunch occupied by diseased berries.

Assessment criteria A number of criteria may need to be satisfied in addition to physical appearance, to establish the presence of damaged berries that may lead to a reduction or rejection of the fruit.

Criteria such as the presence of ‘off’ flavours and/or laboratory assessment of specific compounds may need to be satisfied.

For example: • Laccase activity (an enzyme produced

by Botrytis cinerea) can cause oxidative damage to wines and can December 2012 – Issue 587

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grapegrowing RESOURCES – Publications, practical tools and latest technologies Bunch Rot Assessment Trainer (BRAT)

The Bunch Rot Assessment Trainer is a training program that can be used to fine tune your approach to determining the level of different severity percentages of each bunch. For more information, see www.bunchrot.co.nz.

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be assessed in the laboratory or by using a hand held test, although there have been problems associated with false negatives and false positives.

The Australian Wine Research Institute (AWRI) recently undertook a thorough review of laccase analysis and has developed a new assay.

• Ochratoxin A (a toxin produced

by Aspergillis sp and Penicillium sp) fruit can be assessed if sooty mould is present in the vineyard.

Sooty mould is often associated with mealybug activity, when it colonises the sugary exudates left behind by these sap-sucking insects. Ochratoxin A is considered carcinogenic and its presence is limited to 2 µg/L in wine in the EU. In recent years there has been a greater emphasis on emerging issues such as smoke taint, herbicide residues (from drift or off target spraying), agricultural residues, restrictions on the use of Phosphorous acid, rising salinity issues in dry seasons etc.

There is still much work to be done to determine a representative sampling size when assessing the physical damage of fruit in the vineyard. This will depend on the level of variability of the sample and the desired level of confidence in the assessment result.

More work is required to train assessors in the way they visually assess each bunch for the level of severity, correct assessment of the issue presented, and quantitative links to wine quality (ie what % severity of damage will cause taint in the finished wine), as these links are generally not agreed.

We need industry agreement on an objective, quantifiable, transparent, repeatable system for assessing incidence and severity in a standardised way. It is important that wine growers and purchasers are aware of these assessments, as an understanding of how to accurately assess damaged fruit in the vineyard empowers both parties and provides transparency. This is important, as often the quantum at stake is considerable.

The Pellenc Selectiv’ process on-board sorting system can be used to remove petioles and other matter from the harvested grapes during the machine harvesting process. This is an effective way to reduce the material other than grapes (MOG) load in parcels of fruit delivered to the fruit processor.

For more information, see http://www. pellenc.com.au/Products/Viticulture/ Ha r vester/SelectivProcess/tabid/570/ Default.aspx The following publication may be useful when assessing fruit in the vineyard or at the weighbridge.

• Winegrape Assessment in the Vineyard and at the winery, see www.wfa.org.au/files/resources/ Winegrape_Assessment.pdf • Email Mary Retallack at mary@viti. com.au or see www.viti.com.au for more information.

References

Modified from Retallack, M and Drew, C (2009) ‘Managing Dispute Risk.’ Wine Business Magazine, Dec 2008 / Jan 2009.

1

Reproduced from Hill G.N., Beresford R.M., Evans, K.J. (2010) Tools for accurate assessment of botrytis bunch rot (Botrytis cinerea) on wine grapes. New Zealand Plant Protection 63:174– 181. Available online from http://www. nzpps.org/journal/contents.php?vol=63

2

Modified from Retallack, M in Barwick, J (2012) Team effort needed for happy resolutions, Australian and New Zealand Grapegrower and Winemaker, April, Issue 579, p 47-48. http://issuu.com/provincialpressgroup/docs/ gw_apr_12/47

3

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December 2012 – Issue 587

Strong anecdotal evidence of Latania scale being a vector for grapevine leafroll associated virus Diana Fisher and Stewart Learmonth

GRAPEVINE LEAFROLL ASSOCIATED virus (GLRaV) causes a disease of grapevines and it is considered to be one of the most economically destructive among the virus and virus-like diseases infecting grapevines world wide. Vines infected with GLRaV have been reported to have reduced growth, reduced yields, delays in grape maturity and increased sensitivity to environmental stress. There are about 11 different viruses associated with GLRaV. The two of the greatest concern in Western Australia are GLRaV-1 and GLRaV-3.

GLRaV is introduced into vineyards primarily as infected planting material.

It may also be transmitted through grafting and insect vectors. These insect vectors include mealybugs and scale insects. Two which are common in WA and have been associated as being vectors for GLRaV include longtailed mealybug (Pseudococcus longispinus) and grapevine scale (Parthenolecanium persicae).

We know

A block of vines in WA has been tested for GLRaV-1 and GLRaV-3 each year for more than 10 years. Each individual vine is tested for these two viruses at least once every three years. On most occasions, one or more vines in the block were identified as being positive to one or both of these viruses. Positive vines were removed on each occasion and the site of the vine removed not replanted. The block was regularly inspected for the presence of the known vectors of GLRaV: longtailed mealybug and grapevine scale. Neither of these vectors was recorded as being present.

However, GLRaV-1 and GLRaV-3 continued to be detected at minor levels after the annual testing. Virus testing is mostly undertaken

by ELISA but on some occasions positive results have been confirmed by PCR. In 2008, the block was thoroughly investigated for other possible vectors.

Latania scale (Hemiberlesia lataniae) was identified to be present on some of the vines at varying levels. Although this scale species

was not recorded as a vector for GLRaV, chemical and cultural control methods were implemented to remove this scale species from the block the following years. Since identification and effective management of latania scale, there have been no new positive results of GLRaV-1 or GLRaV-3 for the past three testing seasons in this block (2010 – 2012).

This block of vines in WA provides strong anecdotal evidence that the hard latania scale may also be a vector of GLRaV. This scale is widespread in coastal regions of southern Queensland, New South Wales and Western Australia. Its distribution in Victoria and South Australia is thought to be minor.

Diana Fisher, temperate fruit project manager and Stewart Learmonth, horticulture entomologist, Manjimup. Tel: 08 9777 0000 Email: diana.fisher@agric. wa.gov.au or stewart.learmonth@agric.wa.gov.au.

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5:07 PM Grapegrower &14/09/12 Winemaker 35

grapegrowing

Symptoms and management of bot canker Wayne M. Pitt and Sandra Savocchia

Background

Disease cycle

GRAPEVINE TRUNK DISEASES reduce vineyard productivity and longevity.

Economic costs associated with these diseases result from a combination of factors, chiefly yield loss and an increase in production costs (reworking and retraining of grapevines). While difficult to quantify, in California alone grapevine trunk diseases are estimated to cost the industry $260 million per annum.

In Australia, the most prevalent grapevine trunk diseases are Botryosphaeria ‘bot’ canker and eutypa dieback. Bot canker is caused by fungal pathogens from the Botryosphaeriaceae family that gain entry to the vine primarily through pruning and reworking wounds. While these pathogens can infect propagation material, bot canker is generally associated with mature vines, and often affects vineyards at elite stages of production.

Botryosphaeriaceae species overwinter in the vineyard as pycnidia; small, black ‘pimple-like’ structures that form on diseased wood. Throughout the growing season pycnidia produce and release conidia (asexual spores) subsequent to hydration, and the conidia are then spread throughout the vineyard and from vine to vine by wind and rain splash. Fungal fruiting bodies known as pseudothecia may also form on cankers and release ascospores (sexual spores).

The disease develops when conidia or ascospores land on fresh pruning or reworking wounds or on exposed sites damaged through vineyard activities, such as mechanical pruning. Fungal spores germinate and invade the woody tissue via the xylem vessels, damaging the vascular system. Cankers form around the initial point of infection. Damage to the vascular system causes wood necrosis (death) and dieback, reducing the productivity and longevity of the vine.

Symptoms Bot canker is characterised by a range of symptoms (Table 1), but may be confused with eutypa dieback. While differentiating the two diseases may be difficult, eutypa dieback presents with a number of unique foliar symptoms including stunted shoots with shortened internodes and necrotic cup-shaped leaves. Bot canker does not produce foliar symptoms.

Strategies for prevention and management of bot canker There are a number of strategies that can be implemented for the prevention and management of bot canker.

• P revention is aimed at breaking the disease cycle by removing sources of inoculum and protecting pruning wounds from infection (Table 2). It is important to practise good hygiene

around the vineyard, and time operations such as pruning to minimise the risk of infection. Currently, there are no fungicides registered for the control of bot canker.

• Once the disease is present, management is the only option (Table 2, Figures 1-4).

Diseased and dead wood is removed from the vineyard and vines are reworked and retrained to bring the vineyard back into full production.

Evaluating fungicides for the management of bot canker in grapevines Aims: 1. identify fungicides that inhibit the growth of Botryosphaeriaceae species 2. evaluate promising fungicides in the field 3. provide recommendations for the management of bot canker.

Methods Twenty fungicides currently registered in Australia for use in viticulture were tested in vitro for their ability to inhibit mycelial growth of four species within the Botryosphaeriaceae family. Eight of the most effective fungicides, as well as several pruning wound paints and a biological control agent were then evaluated under field conditions. Fungicides were applied to fresh pruning wounds and their ability to reduce infection rates determined alongside untreated controls.

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Table 2. Strategies for the prevention and management of bot canker.

Aim

Strategy

Method Avoid pruning during wet weather (spores of Botryosphaeriaceae fungi are released up to 2 hours after rain) Minimise number and size of pruning and reworking wounds

Cultural practices

Make cuts at an angle to allow water to drain from pruned surfaces Where possible prune early in the season when spore production is low, or late in the season when wounds are less susceptible and heal more rapidly with the onset of higher temperatures

Prevention Pruning wound protection: apply fungicide, paints, pastes or biological control agents directly onto large cuts as soon as possible after pruning Chemical practices

Currently there are no fungicides registered for the control of bot canker

(Protection of pruning wounds is the most efficient and cost-effective way to prevent grapevine trunk diseases)

Vinevax (biological control agent containing Trichoderma spp.) and Greenseal (containing tebuconazole) are the only products registered in Australia for protection of pruning wounds in viticulture. Both are registered for control of eutypa dieback See ‘Evaluating fungicides’ section for more details

Remove diseased and dead wood from the vine, including up to 20cm of healthy tissue (Figure 1) Remove diseased and dead wood from the vineyard and rework and retrain vines

Management

Lay down new canes to replace cordons (Figure 2), or train up water shoots to replace trunks (Figure 3) Remove all infected wood, which is a source of inoculum, from the vineyard (Figure 4)

Table 1. Symptoms of bot canker.

Plant structure

Symptom

Cankers around pruning wounds

Photo: George Leavitt

Trunk and cordon

Wedge-shaped lesions in trunk and cordons when viewed in crosssection

Photo: Sandra Savocchia

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Dieback described as ‘dead arm’, loss of spur positions and a lack of vegetative growth

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Grapegrower & Winemaker

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Figure 1. Infected trunks cut off and removed. Photo: Mark Sosnowski (SARDI)

Figure 2. Retraining new cordons. Photo: Cathy Gairn

Summary of results Bavistin (carbendazim), Folicur (tebuconazole), Shirlan (fluazinam), Garrison (a pruning wound dressing containing cyproconazole and iodocarb) and ATCS tree wound dressing (a modified water-based acrylic paint) were the most effective pruning wound protectants, reducing infection by 41% to 65%.

Outcomes for industry Currently there are no fungicides registered in Australia for control of bot canker, although two products (Vinevax and Greenseal) are registered as pruning wound protectants for the

control of eutypa dieback. Since Bavistin is no longer registered for use in Australia, Folicur, Shirlan and Garrison are likely to represent the best options for management of this disease.

Future research Currently, the recommended application rates for the aforementioned fungicides are based on rates used to control other diseases. Future research to control bot canker will involve the refinement of application rates for promising fungicides, and establishment of appropriate deployment technologies. Ultimately, the aim is to provide efficient and cost-effective broad spectrum

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December 2012 â&#x20AC;&#x201C; Issue 587

Figure 3. Training up water shoots. Photo: Sandra Savocchia

Figure 4. Removal of dead wood from the vineyard. Photo: Cathy Gairn

control of bot canker, and potentially, other grapevine trunk diseases such as eutypa dieback.

For more information on trunk diseases and the occurrence of bot canker in Australia, see the following fact sheets available from the NWGIC website: • Bot canker – identification and management • Grapevine Trunk Diseases - symptoms and distibution For information on Eutypa dieback, see the GWRDC Innovators Network fact sheet Eutypa dieback. (http://www.gwrdc.com. au/webdata/resources/factSheet/GWR_068_Eutypa_Dieback_ Mangement_Fact_Sheet_FINAL.pdf )

Authors Wayne M. Pitt and Sandra Savocchia, National Wine And Grape Industry Centre, Charles Sturt University, Locked Bag 588, Wagga Wagga, New South Wales, 2678, Australia. Email wpitt@csu.edu.au

References and further reading Pitt W.M., Huang R., Steel C.C., Savocchia S. 2010. Identification, distribution and current taxonomy of Botryosphaeriaceae species associated with grapevine decline in New South Wales and South Australia. Australian Journal of Grape and Wine Research 16, 258–271.

Pitt W.M., Sosnowski M.R., Huang R., Qiu Y., Steel C.C., Savocchia S. 2012. Evaluation of fungicides for the management of Botryosphaeria canker of grapevines. Plant Disease 96, 1303–1308.

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Reduce off-target spraying and save THE APPLICATION OF chemicals to control disease is vital for grapegrowers, but conventional sprayers can cover more than just your vines. Early in the season as little as 10% of spraying may hit its mark, with the remainder landing on the ground or dispersing in the air.

The FMR R-series (previously SprayPro R-seriesÂŽ), designed and built in New Zealand, uses patent-pending technology to reduce spray drift by catching excess spray, filtering out material contamination and returning the liquid to the main tank for re-application. Growers using the R-series are more efficient because tanks need refilling less. A unique fan and shroud system means the machine can also be used in less favourable weather conditions and the reduction in spray drift is more environmentally sustainable and friendlier to neighbours too.

Last season Plant & Food Research conducted trial work with the FMR R-series, to examine whether there were any issues associated with the recycling spray of material. The research analysed efficacy of botryticide applications over a 10-hectare area through an entire season. Efficacy at the beginning of the vineyard spray run was compared to efficacy the end of the run. The results, reported in the 2012 proceedings of the New Zealand Plant Protection Society Conference, showed there was no difference in botrytis bunch rot distribution across the block, plus the low incidence and severity of disease recorded increased at the same rate over time. In addition, an analysis at harvest showed there was no difference in residue levels of the

systemic botrytis spray.

The R-series recycler is being used by commercial vineyards across Australia and New Zealand. Chemical savings are on average 25-40% of annual spray usage and, in one instance a saving of close to $200 per hectare over the season has been reported by the vineyard owner.

The FMR R-series comes in three sizes â&#x20AC;&#x201C; a 3000litre and a 2300 litre for wider row spacing and a 1500 litre for narrower rows. Both are able to traverse rugged terrain and service large areas of vineyard. A variety of boom, axle and hitch options are available to suit almost every vineyard.

A copy of the Plant & Food research study is available from FMR Group on request.

MARKET LEADING PRODUCTS Spraying, harvesting, vine trimming, defoliating/leaf plucking, barrel pruning, mechanical weeding and cultivation, and undervine mowing.

FMRBAND02

Victorian phylloxera exclusion zone launched with confidence The historic Geelong wine region is a winner as phylloxera surveys prove their worth.

THE VICTORIAN GOVERNMENT’S commitment to surveying substantial areas of the state for grape phylloxera is reaping rewards for the Geelong viticulture industry, with a new Victorian phylloxera exclusion zone (PEZ) incorporating the Geelong PEZ, becoming official on 22 November.

The surveys have enabled an expansion of Victoria’s PEZ, which will ease restrictions and reduce the costs to industry of moving grape products and equipment within Victoria and interstate.

The PEZ also bolsters the industry’s defences against grape phylloxera, an insect pest which causes grapevines to weaken and potentially die.

The Victorian Department of Primary Industries (DPI) has been conducting phylloxera rezoning surveys in selected parts of Victoria – including Geelong – over the last six years and completed the task in October.

DPI fruit biosecurity officer Greg King said the surveyed areas revealed no detections of phylloxera, which has enabled them to be rezoned from phylloxera risk zones (PRZs) to the highest health status of PEZ. “PEZ status eases restrictions on the movement of machinery and equipment within Victoria and interstate,” King said.

Damien Sheehan, chairman of the Victorian Viticulture Biosecurity Committee, said the rezoning project had been a worthwhile investment.

“As well as strengthening local biosecurity against the impacts of phylloxera on vine health, the expansion of the PEZ provides wider pest-free status and improved access to interstate and international markets,” Sheehan said.

“In addition, growers who are now in the PEZ no longer need to pay survey costs of over $100 per hectare every time they want to move products or machinery interstate or into the Victorian PEZ, which will mean a significant saving over time.”

“However, to maintain these benefits, the industry must remain vigilant and ensure biosecurity is a routine part of vineyard management.”

Geelong Winegrowers Association (GWA) viticultural executive, Hugh Hull said additional benefits for the Geelong wine region included an accurate database of regional growers.

“To be classified as phylloxera-free is a big deal, as the vine pest was originally discovered in the Geelong wine region in the 1870s and was responsible for the 100 year hiatus in the local wine industry because all vines had to be destroyed at that time,” Hull said.

PEZ status eases restrictions on the movement of machinery and equipment within Victoria and interstate.

Greg King, DPI

“South Australia, New South Wales and Queensland recently recognised Victoria’s rezoning commitment by harmonising a number of their regulations, so it is now much easier and cheaper for growers to move some products and machinery from Victoria to those states.”

The areas surveyed included Greater Geelong, Ballarat, Macedon Ranges, Sunbury and a large northern area extending from Cobram to Horsham.

A total of 386 vineyards were surveyed and 1865 hectares have been added to Victoria’s Western PEZ. In the Geelong region, 153 vineyards totaling 780 hectares were surveyed over three years and completed in March 2012.

December 2012 – Issue 587

Take the smarter approach to crop safety Bayer CropScience Pty Ltd ABN 87 000 226 022 391-393 Tooronga Rd, Hawthorn East, Vic. 3123 Technical enquiries: 1800 804 479 enquiries.australia@bayercropscience.com Basta® is a registered trademark of Bayer.

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advertorial

German manufacturer focuses R&D efforts on Australasian vineyards GERMAN VINEYARD EQUIPMENT manufacturer ERO GmbH continues to expand its product range to suit the various requirements of its everincreasing global customers. Australasian distributor FMR Group and ERO GmbH work closely together and with key personnel from within the viticulture industry in Australasia, to focus research and development efforts to meet the challenges and changes of the sector.

This co-operation ensures that both new product developments and improvements to existing products continue to provide the reliability, quality and functionality that ERO products are renowned for.

The TG or Skirting vine trimmer and Roll-over Roller defoliator products are both perfect examples of this focus.

The TG trimmer has been developed from the highly successful Double In row vine trimmer that has been a market leader in Australasian vineyard for many

years. The TG trimmer is specifically designed for canopies that require only ‘skirting’ or trimming of lower canopy rather than fully trimming sides and top. The vertical boards can be adjusted hydraulically in and out to suit varying row widths, along with hydraulic height adjustment and angle adjustment of the cutters. The TG trimmer uses the same hardened stainless steel knives as the rest of the ERO range, offering clean and fast trimming capability with a suction effect and wire rejection feature. The TG is also equipped with the ERO proportionate control joystick which makes operating the machine simple and intuitive.

The Roll-over Roller Defoliator is another example of a development that suits Australasian conditions. The ERO Roller Defoliator (or leaf plucker) is already very popular due to the patented roller system which removes leaves efficiently and at high speed without

damaging fruit. The Roll-over model is the perfect solution for vineyards that only require defoliation on a single side as it allows the driver to quickly turn the machine from side to side at the end of each row.

FMR Group will also be releasing a new barrel pruner and box saw combination unit in early 2013, a product that has also been developed specifically for Australian conditions and requirements.

Furthermore, grape harvester operators will be looking forward to exciting new developments being released by ERO in 2013 – watch this space!

ERO, Binger and FMR products are available through a network of exclusive dealers throughout Australasian grape growing regions.

RETURN ON INVESTMENT Improve crop quality, optimise yield, increase efficiency and maximise returns. Superior mechanisation that contributes to sustainability and reduces environmental impact.

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WoodShield post gets innovation award A vineyard post that boasts the benefits of strength and long-term sustainability is being wellreceived by organic and conventional wineries, alike.

Kellie Arbuckle

A PLASTIC-ENCASED non-treated timber post that is designed to handle the rigours of machine harvesting has been awarded a prize for innovation.

WoodShield’s vineyard post took home the Innovation Award at the 2012 Riverland Field Days in September.

Created specifically for use in viticulture and farming industries, the WoodShield post has the equivalent strength, protective properties and lifespan of polyethylene.

WoodShield sales manager Ashley Davidson says the posts also pose environmental benefits as they are chemical-free and are certified organic with BioGrow in New Zealand and the BFA in Australia.

“The posts are a strong, safe fence post and are virtually maintenance-free, making them a cost-effective and practical alternative to CCA-treated posts,” Davidson said.

“CCA-treated posts are known to gradually deteriorate, are hazardous to people and leach chemicals into the soil. The WoodShield post is non-toxic and environmentally friendly, with no leaching of chemicals and no end-of-life disposal concerns.”

Attention to the environment is also reflected in materials used to produce the WoodShield post; the plastic casing is made from recycled waste from agricultural industries, such as old dripper tubes and irrigation pipes.

At the end of its lifespan, the plastic can be stripped off the post and recycled again. The wood can be mulched, chipped or turned into firewood.

“Because it is non-treated, there are no chemicals to worry about.

It’s a full circle of sustainability,” Davidson said.

The post has been around for about 10 years and, after seven years of research and development, it was launched under the WoodShield banner in 2010, aimed at providing an alternative to CCA-timber posts.

Using the ‘three-point bending test’ the WoodShield post was found to be 40-50% less likely to break than standard pine posts.

The breakage deflection angle of the WoodShield post was found to be 100% greater than standard timber post, while the life span of WoodShield plastic was found to last up from 50-100 years.

Davidson says Australian and New Zealand wineries – large and small, conventional and organic – have installed the WoodShield posts.

WoodShield vineyard posts •d esigned for use in viticulture, aquaculture, equine and general farming industries • certified organic and completely recyclable •e ncasing plastic provides protection from moisture that causes rotting •h ard caps on the end of each post means posts can be hydraulically forced into the ground without damage.

“Commercial vineyards and boutique wineries alike have great flexibility as WoodShield posts cater to all standard fencing fastener systems. The feedback received from both growers and contractors has been very positive,” Davidson said.

Angove Family Winemakers, d’Arenberg, McWilliams Wines, Gemtree Vineyards, Rosemount and Taylors Wines are among the companies from Australia that have installed the

Safe all round* The WoodShield vineyard post has been awarded the Innovation Award at the 2012 Riverland Field Days.

December 2012 – Issue 587

Bayer CropScience Pty Ltd ABN 87 000 226 022 391–393 Tooronga Rd, Hawthorn East, Vic. 3123 Technical enquiries: 1800 804 479 enquiries.australia@bayercropscience.com Basta® is a registered trademark of Bayer. *When used as directed.

BCH0394/TF_B

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43

grapegrowing

The WoodShield vineyard post is easy to install, safe and can handle the rigour of machine harvesting.

WoodShield, along with Babbich Wines and Montana, in New Zealand.

Tasmanian-based Parallax Organic Vineyard was one of the first vineyards in Australia to adopt WoodShield posts.

Parallax viticulturist and winemaker Phil Dunham, who installed about 240 units as end assemblies in 2010, says the biggest benefits of the posts are that they are strong and easy to install. “We put ours in the ground with a standard hydraulic ram and we had no difficulty whatsoever,” Dunham said.

“Out of about 240 posts, we broke one but that was entirely our fault – we put it in at an angle and had to pull it out with a chain when it suddenly snapped. But since then, we’ve had no maintenance to do on the posts at all.”

Dunham says the posts are particularly ideal for vineyards

located where the soil is susceptible to collar rot – a problem that causes a rapid collapse of plants due to complete rotting of the roots and stems at ground level.

“One of the biggest problems we have with our soils in south east Australia and New Zealand is where you have a lot of problems with collar rot, so whatever sort of post you put in the ground, it will eventually oxidise or rot,” he said.

“That was certainly the problem with our previous posts. We tried pine, jarrah and cypress but just around where the soil, air and water meets, the timber rots.”

In producing the WoodShield vineyard post, a machined pine timber pole is coated in a protective layer of plastic up to 6mm thick, encasing the post to a finished size of 83mm for standard posts or 124mm for row-end posts.

Each end of the post has a hard cap encapsulated inside and the recycled plastic is extruded over both the cap and the timber post, completely sealing it. This ensures the posts don’t absorb moisture that could cause rotting.

The caps also provide strength to the end of the post, so they can still be hydraulically forced into the ground without fear of damage.

A standard WoodShield vineyard post costs about $12 each.

While more expensive compared with treated timber posts, Davidson says the WoodShield posts are more cost-effective in the long term.

“The WoodShield post is probably 30 per cent more expensive than treated timber posts, but when you compare the lifespan and impact, you’re so much in front. Plus, you have no disposal costs,” he said.

WoodShield vineyard posts come with a 10-year warranty and are available in black.

More at www.woodshield.com.

INTRODUCING THE NEW FMR Market leaders in vineyard management equipment.

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44 Grapegrower & Winemaker

AUSTRALIA: 1800 269 773 OR VISIT WWW.FMRGROUP.NET.AU NEW ZEALAND: 0800 367 583 OR VISIT WWW.FMRGROUP.COM.NZ

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December 2012 – Issue 587

Reassuringly Revus

®

Locked in protection against Downy mildew

FLAME4408_04/11

REVUS with unique LOK+FLO technology sets new benchmarks for powerful, reliable and longlasting protection against Downy mildew. Within minutes of application, REVUS locks rapidly to the plant surface, providing immediate and ongoing protection against fungal infection for up to 21 days.

The active ingredient also flows into the plant tissue where it inhibits the development of pathogens on both sides of the leaf. And best of all, REVUS is completely rainfast, giving you confidence that your vines are protected no matter what the weather brings.

Powerful. Reliable. Reassuring. That’s REVUS.

® REVUS is a registered trademark of a Syngenta Group Company. All products in uppercase are registered trademarks of a Syngenta Group Company.

Syngenta Crop Protection Pty Limited, Level 1, 2-4 Lyonpark Road, Macquarie Park NSW 2113. ABN 33 002 933 717. AD11/XXX

grapegrowing

Electrostatic sprayer to benefit smaller growers The latest machine by On Target Spray Systems combines the latest technology with a price that won’t send small growers running.

Kellie Arbuckle

A SPRAYER THAT provides the benefits of electrostatic technology at a competitive price has been specifically developed for smaller grapegrowers. The Cube is the latest spray machine by On Target Spray Systems – the developers of crop spraying technology that uses an electrical charge to create a fine mist of uniform, electrostatic droplets.

Until now, this technology has only been available on the On Target Sprayer – larger spray units ranging in price from $28,000-55,000. The sprayer boasts thorough coverage, up to 90% less water usage and a reduced need to repeat application, resulting in savings on money, diesel, labour and chemicals.

Other benefits are that the machine can be used with almost any chemical and it's less noisy.

But while the benefits are vast, the price of the technology is often enough to put growers off altogether. Willie Hartman of On Target Spray Systems said The Cube was designed to specifically cater for these growers.

“We had a lot of vineyard managers who liked the technology – that it’s environmental and works well – but they had a hard time justifying the costs,” Hartman said.

The Cube costs around $24,500 in Australasia. It is a self-

The Vinetech Electronic Scare Gun Now made in Australia by Ryset (Aust) Pty Ltd

• Full electronic control

Allows light-sensitive on-off switching

• Electronic timer control

Various groups of shots at random intervals

• Greater sound distribution

Two-metre tripod which auto rotates 360 degrees

• Integrated design

Gas bottle stabilises unit, legs can be height-adjusted

• Previously manufactured in New Zealand (Past 17 years)

For further details contact

RYSET (AUST) PTY LTD Ph (03) 9457 2982 Email info@ryset.com Website www.ryset.com

46 Grapegrower & Winemaker

contained unit and is powered by a low-fuel consumption Honda V-twin engine.

Hartman said the second issue for many small grapegrowers was the need to buy a tractor that had enough horsepower to run a conventional airblast sprayer.

“That’s why we decided to create a self-contained unit – so they can use the machine with a tractor that doesn’t require high horsepower.”

The Cube takes up to 190 litres of chemical, which can cover up to an entire three-hectare vineyard with a low volume application.

Weighing just over 240kg, The Cube is a relatively lightweight machine and less likely to compact the soil.

The machine is also suitable for attaching to an ATV, for fitting through narrow rows and features a quiet German-made Kaeser Tri-lobe rotary blower.

“The payback on this system is also incredibly quick. Large growers can pay the machine off in just a season, while for small growers it might take about three years,” Hartman said.

Aaron Weinkauf, winemaker and vineyard manager at Spottswoode Estate in St Helena, California, bought The Cube for a number of reasons.

“Compaction can be an issue and spraying is the most common practice we do in the vineyard, so the reduced weight was highly attractive,” Weinkauf said.

Spottswoode has been farming organically since 1985, so reduced chemical input was also a bonus of The Cube.

“Prior to The Cube, we were using an airblast sprayer and finding that the coverage was always good on one side, but negligible on a shielded side,” Weinkauf said.

“Working with the ‘charged technology’ seemed very realistic. We specifically chose to work with On Target because we appreciated the sensible design features, the more commonly available parts and what we believed to be a sincere desire to make changes and improvements to the unit.

“We were able to spray more quickly using less water and product, and we had no considerable mildew issues.”

While Weinkauf spent the same amount on The Cube as he did on his previous airblast sprayer, he says the savings of The Cube have held true.

“We were using close to 15 per cent of the water we would have used with the previous sprayers and 30-40 per cent of the chemical product that we would have been using,” he said.

“Plus, On Target has been great to work with and we do plan to purchase another.”

More information at www.ontargetspray.com or to arrange a demonstration, phone sole Australasian agent Greg Marshall on: (08) 8388 4414 or 0407 014 627.

www.winebiz.com.au

December 2012 – Issue 587

Don’t be scared when it comes to dealing with birds Kellie Arbuckle talks to Larry Jones at Adelaide Airsports (AKA Judy’s Kites) and Brett Ettridge from Vine Nets Australia about the best way to minimise bird damage in the vineyard this season.

What are the most problematic birds in Australian vineyards?

Bird control

Jones: There are some 60 species of birds, both native and/or introduced that can prove problematic for Australian vineyards and include birds like crows, ravens, corellas, mynas, blackbirds and the list goes on. Some will be a problem only in certain parts of Australia, but birds like the starling seem to be a widespread problem throughout all areas of Australia.

Ettridge: By far the biggest problem are the silvereye (Zosterops lateralis) sometimes known as a White-eye. Parrots and crows can also cause problems.

What damage do they cause and when do they strike?

Jones: Birds can cause substantial damage in vineyards from the more obvious removal of fruit to secondary damage which can occur after the skin of the fruit is damaged, leaving it more prone to infection, moulds or bacteria.

Some species can cause damage to infrastructure and irrigation systems.

Bird damage can prompt growers to harvest early, resulting in a downgrade of quality and/or quantity.

Ettridge: Silvereyes, although they do play an important part by eating small insects and aphids, can destroy a crop

in a short period of time, choosing to peck small holes in a grape. Parrots and crows tend to take whole berries from a bunch. It is very hard to determine when silvereyes may do damage as it can depend on many factors, such as the amount of natural blossom and other natural food sources around the area that they can feed on. Some seasons have shown to have low bird pressure, while others have been quite destructive in terms of bird pressure.

Tell us about the latest product or service that your company offers in the way of bird control for Australian vineyards?

Jones: Judy and I developed the Birdscarer kites back in the 80s at the request of an Adelaide Hills apple grower. He had great success with them and word soon spread. We went into commercial production of the Birdscarers in 1990 and have continued to develop them over that time. Our latest kite is the Eagle and has been in production since 2006. The system consists of a large bird-shaped kite that sits on top of a six-metre pole via a line retract system. In a few knots of wind the kite self launches and dives and darts around ,acting as a bird of prey. In no wind the line retract device uses a counterweight to retract the flying line into the pole, so the bird kite is now perched on top of the pole and still acting as a deterrent to birds that

Cover with confidence, invest in Synthesis bird netting

are reluctant to fly beneath a bird of prey.

Ettridge: Vine Nets Australia nets are manufactured with small enough mesh to stop the silvereyes from getting through, which is also effective for crows and parrots. There are two types of mesh, either a diamond or a hexagon mesh, in different grades. We also provide black nets, which blend in with the natural surroundings making them less obvious.

This can be important particularly around a house, restaurant or winery, where you want to maintain the natural beauty of the vineyard. The holes in Vine Nets Australia Nets are small enough that birds getting caught up in the mesh are limited.

How does this product compare with other bird control products and services on the market, in terms of effectiveness, ease of use and price?

Jones: Judy’s Kites Birdscarer is an effective, affordable, easy to assembly and use bird control system that can be used in both rural and urban areas. It does its job well and gets no complaints from neighbours.

Ettridge: Each type of bird control method has its place, with netting providing the only physical barrier between the birds and the crop. The initial cost can be quite expensive at anywhere from $3500 to

The Eagle....

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December 2012 – Issue 587

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Grapegrower & Winemaker

47

grapegrowing

Netting provided by Vine Nets Australia.

$5000 per hectare, but with the advancement in UV protection and various methods of mechanical application, means a life of up to 10 years out of better quality nets is not unrealistic. UV treatment and PE quality are both very important. Although all nets may look the same, it’s what’s on the inside that counts ... like a good bottle of wine, really. The quality of the product on the inside is not visible to the naked eye. All Vine Nets Australia nets carry a 10-year warranty on the UV treatment and use only the best quality UV and PE raw materials.

Is the solution to bird control as simple as a ‘one size fits all’ approach, or are different products better suited to different vineyards or regions? Explain.

Jones: Of course it is not a simple matter of putting a birdscarer in the middle of your vineyards and walking away. It requires

an understanding of your vineyard and the surrounding areas and the birds that may be a problem. Questions like what type of birds, what other food source is in the vicinity, where will the birds go if not your place, is there nesting or easy roosting for birds close by? As an example, starlings will fly up to about 25km from roosting for a feed. As a result, you could expect them to be coming in from one direction and attacking from the outside edge working into the vineyard. The plan would be to place the Birdscarers around the perimeter and protect from the outside edges. The Birdscarer system works on the idea of trying to keep birds from entering the vineyard rather than frighten them out once they are already enjoying the fruits of your labour. Scaring a bird once it is amongst your vines can actually cause more loss, as it will leave the fruit it has already damaged and return shortly afterwards only to start on yet more fruit.

Ettridge: As mentioned, netting is the only physical barrier to stopping birds.

What do vineyard managers need to consider when choosing a type of bird control?

Jones: Vineyard managers need to know their vineyard, the birds that pose a threat and start bird scaring early, maintaining a concerted effort over the entire period for which their crop is vulnerable.

Ettridge: Various factors need to be considered when looking at purchasing netting. These factors are the number of rows to cover with a single net, application methods, colour and, of course, budget. We are able to provide a variety of widths, from 6m wide which allow the coverage of single rows up to 19m in width to cover up to five rows. We also supply different grades, which can help with budget constraints.

Are your crops protected?

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December 2012 – Issue 587

ask the What are the benefits of nutritional analysis and how do I get the most from the results?

When things are going smoothly in the vineyard, it’s easy to drop things off the ‘to do’ list to make some short-term savings. Unfortunately, nutritional analysis is one activity that sometimes slips off that list until symptoms start to appear, rather than it being part of the regular maintenance program.

Soil, water and grapevine nutrition is best monitored regularly, so that potential problems can be anticipated rather than waiting until vine performance is affected. Nutrient analysis is also a useful way to monitor the efficacy of past remedial measures and to ensure that fertilisers are being used efficiently and not wasted.

To maximise the results of nutrient analysis, standardise the methods used for sample collection, handling and analysis.

Collect samples that are representative of the area of interest.

Block variability will influence the number and location of samples collected (Figure 1). Collect samples at the same vine developmental stage each year and send the samples to a reputable laboratory. It is also a good idea to use the same lab each year, as laboratories might use different analysis techniques. Once you have found a good lab, stick with them so that you can compare your results from year to year.

It is also important to choose the appropriate type of analysis for your situation. Water quality directly affects vine performance and soil health. It might also affect the solubility of fertigation products or the efficacy of other chemicals such as fungicides. Water analysis can be either general or targeted (e.g. salinity or pH) for monitoring and/or problem diagnosis.

Soil nutrient analysis provides a measure of nutrients in the soil; however, it does not always reflect the availability of nutrients, therefore it may be more useful as a monitoring tool.

For example, soil analysis can be used to track the movement of soil-applied fertilisers or other ameliorants, such as lime or gypsum at different depths. It is also a useful tool in monitoring rootzone salinity and/or acidification under drippers. Each of these requires a slightly different sampling strategy.

Plant tissue analysis gives a measure of nutrients in the vines and reflects nutrient availability and uptake from the soil. Plant tissue analysis can be used to verify suspected deficiencies and toxicities, or to diagnose or eliminate the possibility of other problems. There are published standards for dried grapevine petioles sampled at flowering that can be used as a guide to grapevine nutritional status. The standards for grapevine petiole sap analysis, however, have not been as thoroughly researched and as such there are no published standards. Sap analysis is best used in conjunction with petiole analysis, which allows calibration for a specific site/variety. Once several years of data have been collected, it may be used with more confidence as a standalone test.

The information gained from nutrient analysis is best interpreted as a component of the entire system. Other factors to consider include vine performance, seasonal environmental conditions and management objectives. Nutrient analyses are an integral part of the vineyard maintenance program and are critical to its long-term sustainability and efficiency.

More detailed information on water, soil or grapevine nutrient analyses is provided in the AWRI’s ‘Viti-notes’ series, which is available online at: http://www.awri.com.au/resources_vineyards/ December 2012 – Issue 587

Figure 1. A high degree of vineyard variability will influence the sampling procedure in this vineyard.

Exid Scare-Away Cannon STILL FRIGHTENING BIRDS AND PESTS AWAY BETTER THAN EVER

Our SCARE-AWAY Cannons frighten bird and animal pests from fruit, vegetable and grain crops by means of harmless, automatic, thunderclap explosions.

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49

winemaking Leconfield cleans up at Great Australian Shiraz Challenge Winemaker Paul Gordon celebrates an unprecedented double victory for his 2010 Richard Hamilton McLaren Vale Shiraz.

Ed Merrison

WINNING THE 2012 Visy Great Australian Shiraz Challenge came as a great surprise to Paul Gordon – not least because the triumphant wine was entered in the under $25 category – giving his 2010 Richard Hamilton McLaren Vale Shiraz a clean sweep of the trophies.

It was less of a shock that the winner should have come from that vintage.

About half of the 371 entries for the awards hosted at Tahbilk Estate were from the same year and they accounted for nine of the 11 gold medals.

“2010 was just a wonderful vintage all round,” said Gordon, senior winemaker at Leconfield Wines. “It wasn’t too hot, wasn’t too cold, just a really good, balanced vintage producing really good quality fruit in all varieties, and that gives us a head start as far as our winemaking is concerned.”

Experience and the luxury of 100% estate-grown fruit helped Gordon build on those auspicious beginnings.

What he calls “the guts” of the winning wine came from selections of Shiraz planted in 1963 by Richard Hamilton’s father, Burton. And the fact that the vineyards, closely clustered between McLaren Vale and Willunga, are family

owned means he has total control over how the grapes are grown and when they are picked.

“It’s important that we pick our fruit so that it doesn’t get overripe,” Gordon said.

“So when it comes to picking Shiraz, we go out for it. You need to anticipate well in advance of when it hits because if you wait until the last minute, by the time you get it off, it’s too late.”

The judges felt he got the timing spot on, praising the wine’s “wonderful primary fruit”.

Gordon, who joined Leconfield in 2001 after a 12-year stint at Rouge Homme, finds that his McLaren Vale fruit tends to ripen four to six weeks ahead of Coonawarra.

This gives him time to process it before the Riddoch Highway winery is given over to his Leconfield labels.

For the 2010 Richard Hamilton McLaren Vale Shiraz, this entailed destemming the grapes, giving them six or so days on skins and subjecting them to malolactic fermentation partly in tank, partly in oak. The wine was then racked two or three times before being assembled.

Gordon says he takes care to keep

individual blocks separate as much as possible. “We’re trying to look at the fruit characters produced by individual parcels. In some cases that may be clonal but, in most cases, it’s probably to do with the fruit ripening. Where we need to blend wines, it’s about looking at similar types of fruit characters that may come from various blocks.” This particular wine then spent around 15 months in oak, 75% French and 25% American, with a purposeful bias towards used oak.

The approach gave the wine a beautiful balance, according to the judges.

The winemaker himself seems to have achieved exactly what he was aiming for. “We’re trying to look at vibrancy and colour. These young wines have got to look attractive in the glass, so they’ve got good density and depth of red, plus a bit of scarlet hue,” Gordon said.

“On the nose it should have lots of volume of fruit – we’re looking at plumtype characters in McLaren Vale, some cherry-type characters, and then the oak plays a role in the background of the wine.

“But it’s really on the palate of the wine that we’ve been working the hardest.

We’ve been looking at the structure of this particular wine over a number of vintages to try to make it a bit more approachable, so the tannins have got some nice finesse to them.

“People talk about seamless tannins, where the middle of the palate has got some good length, some good fruit sweetness, which then carries right through to the end of the palate. So it doesn’t finish tannic and aggressive, it finishes long and smooth.”

“It’s the perfect year to win,” Gordon said. “I’m very proud.”

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December 2012 – Issue 587

energy roundtable

Investment in renewable energies allows wineries to enhance their green footprint Three Australian wineries talk about how they assessed and reduced their energy consumption as part of the Australian Government’s Clean Technology Food and Foundries Investment Program, delivered by AusIndustry.

Energy roundtable Responses supplied by: Ferngrove Wine Group managing director Anthony Wilkes De Bortoli Wines operations manager Rob Glastonbury Naturaliste Vintners business manager Clint Lester.

Describe the energy investment you have and its application.

Ferngrove: Ferngrove was fortunate to receive a $1 for matching $1 funding grant from the Clean Technology Food and Foundries Investment Program.

The AusIndustry grant program is very well structured, as it is outcome based – and because it is competitive, it gives businesses and contractors the

chance to put forward the best proposals at the least cost.

The ‘sun-powering Ferngrove project’ will be delivered by local regional business Great Southern Solar and will involve six 39.0kW German-made Kaco inverters, 708 high efficiency SunPower 327 watt solar panels and reduce consumption by 890kWh/day of renewable energy and cost $900,000.

Our grapes are grown in the pristine cool climate environment of southern Western Australia, and now our wine production processes will also be much cleaner and friendlier for the benefit of future generations.

De Bortoli: In June 2012, De Bortoli Wines was named amongst several other companies fortunate enough to receive

an Australian Federal Government Clean Tech Grant as a part of the Australian Federal Government’s Clean Technology Food and Foundries Investment program delivered by AusIndustry.

The grant, worth $4.8 million, supports an investment of $11 million by the De Bortoli family in a project called ‘Re-engineering our future for a carbon economy’.

The investment involved the investigation and production of a ‘whole of winery strategy’ to reduce the energy intensity involved in the production of wine. Included in this investigation were refrigeration, filtration, power factor correction, lighting and packaging.

Operations manager, Rob Glastonbury outlines the benefts the grant will bring in

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energy roundtable

reducing the company’s carbon footprint.

“Receiving the grant allows the company to implement a broad range of initiatives, some of which we’ve been planning for the past five years. It’s about using non-renewable power more effectively, lowering power use across our sites and wherever possible, offsetting power from both the grid and gas through the use of solar power.”

Naturaliste: Energy use is a major production cost for any winery. Over the last two years, Naturaliste Vintners has undertaken a detailed review of its energy use with the objective of making changes to equipment and processes to achieve savings. The major areas of energy use are heating and cooling of wine in the

various process stages. For Naturaliste Vintners, the major targets were the main chiller unit and uninsulated wine tanks.

As a result of the review the decision was made to invest in conversion of the main chiller unit and barrel shed air-conditioning unit from the current R22 and R134 refrigerants to newer hydrocarbon refrigerants supplied by Engas, and to insulate the remaining 50% of wine tanks not already insulated using Thermowrap. The major limitation was the capital cost involved. The conversion to hydrocarbon refrigerant is now complete and potential savings quantified with pre- and post-conversion data. Installation of the insulation is in progress.

Describe your setup before the energy investment.

Ferngrove: Ferngrove has been a typical energy user, taking electricity from the state grid to operate the winery.

Much of the state’s energy is provided by coal generators and generates carbon emissions – we were using just under 1 million kWh a year of energy.

De Bortoli: Being a family wine company, De Bortoli has always had a certain respect for the land and the benefits that taking care of it brings. The ultimate goal under the De Bortoli family philosophy is to be a zero waste wine company.

Glastonbury explains the shift in the company’s focus over the past 10 years, saying, “Where previously we have

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December 2012 – Issue 587

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FREE SAFETY GLOVE focused on sustainability on the farm and in the vineyard, this project places greater emphasis on our production and warehousing sites in New South Wales, Queensland and Victoria and includes upgrades to refrigeration, winemaking systems, packaging lines, electrical and lighting systems.”

Naturaliste: A new Fluid Chillers Australia C180 chiller unit was installed in 2010, replacing an old secondhand unit which was declining in performance. The new unit should have provided significant energy savings over the old unit, but these savings never materialised. Despite repeated efforts by the technician to get the unit operating properly, it failed to achieve the expected operating levels. Fans were continuously cycling off and on for no apparent reason; the compressors iced over when operating – an indication of inefficiency; and the temperature drawdown speed didn’t seem as good as the old unit. In short, the new unit was a total disappointment.

Approximately 50% of our stainless steel wine tanks were not insulated. Insulation is a large capital cost and despite obvious energy savings, tight industry conditions made it difficult to commit capital to insulating the remaining tanks.

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When did you get serious about looking at such investments? What prompted the decision to go ahead with it?

Ferngrove: In June 2010, Ferngrove participated in an energy audit funded by the Grape and Wine Research and Development Corporation (GWRDC) Regional program. This provided us with accurate data on our power usage, what functions in the winery contributed to the power usage and ways we could look to improve our efficiency. GWRDC WA program was managed by the Wine Industry Association of WA (WIAWA) and the winery energy management project component aims to help producers reduce the energy component of their production costs. The energy audit was developed with Perth Region NRM. Ferngrove was one of three wineries receiving level two energy audits. These audits were aimed at developing the knowledge and understanding of how much and where energy is used in a typical winery. The aim was to review data, develop solutions for reducing energy use and show these as case studies for other wine producers (of different sizes) to assist them with reducing energy use. Ferngrove was eager to participate in this audit, given the large cost in the winemaking process electricity contributes, and the recent significant increases in electricity charges being applied and forecast to continue, we needed to look at a more economical way of operating. Plus December 2012 – Issue 587

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Grapegrower & Winemaker

53

energy roundtable we were always conscious to improve our environmental sustainability in the production process.

De Bortoli: Over the past 10 years, the Australian Wine Industry has been exposed to a number of drivers of change.

Some of these drivers include the strong Australian dollar, the global financial crisis, climate variability, technological changes, consumer shopping habits and a world oversupply of wine. Additionally in the Riverina, of particular concern is river health and lower basin salinity levels. The Murray Darling Basin Plan has also affected confidence in agribusiness.

To meet these environmental, technological and social challenges, DBW has investigated all aspects of the business with the view of minimising waste and decreasing costs.

Naturaliste: The provision of a Clean Energy grant in 2012 provided the financial means to proceed with the refrigerant conversion and insulation of the remaining wine tanks. We had previously identified heating and cooling as the major energy uses. In 2011, the de-super heater system attached to the new chiller was connected to the hot water system as a means of reducing LPG costs. This was a relatively small investment with a short pay-back period, which we were able to achieve within current cashflow constraints. The approximate $30,000 cost of refrigerant conversion and approximate $200,000 cost of additional insulation could only be achieved with outside financial support.

What was involved in the decision-making process in determining what the best energy solution was for you? Whose advice did you seek and how long did it take to complete?

Ferngrove: Ferngrove is a relatively big power user, so the capital cost for going solar was going to be very significant.

When we saw the advertisement for the

Federal grant in March 2012, we were able to revisit the recommendations the energy audit had provided and we obtained solar power quotes from five different companies, including Great Southern Solar, who also supported us with the grant application process. The grant made the investment appraisal more compelling and allowed the board of directors to give priority to this capital project over others. There’s always competing needs for capital, however, there is a greater motivation when the payback is halved by a grant, while at the same time allowing the winery to become greener in its environmental sustainability credentials.

De Bortoli: In 2006, De Bortoli Wines joined the NSW Department of Environment and Heritage Sustainability Advantage Program. This program involves investigation of all aspects of the facility including energy efficiency, supply chain, greenhouse inventories and vision and planning. The program involved energy audits with recommendations that would decrease energy usage.

The sustainability advantage program supplied experts in the fields of refrigeration and energy efficiency.

These people were critical to increasing the knowledge of our team and helping to guide them through the maze of information that can be found.

The final product was an application to the Federal Government through AusIndustry for a clean technology grant. Without the previous years of measurement, the numbers needed for a successful application would have been difficult to gather.

Naturaliste: The internal energy review clearly identified the major areas on which we needed to focus – the heating and cooling systems. Our major source of advice was the service providers for the hydrocarbon refrigerant and the insulation.

What are the comparisons in terms of cost-saving/paybacks and sustainability?

How has the new investment affected the efficiency, sustainability and competitiveness of your business?

Ferngrove: The project has only just been awarded the grant and currently awaiting final approval from the WA State Government’s electricity regulator – Western Power – as the winery needs to register as a power station.

Once this is approved, expected any week now, the construction and erection of the solar panels and inverters will occur in stages, with the first stages anticipated to be completed in time

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December 2012 – Issue 587

Naturaliste: The insulation is in the for vintage 2013. The cost savings are process of been installed and won’t envisaged to be over $100,000 per year, be completed until mid-December. providing a payback in less than four The hydrocarbon conversion has years. The power generated by solar for been completed and a report on the Ferngrove is expected to be the equivalent pre- and post-conversion energy of powering 60 households per year with use has been provided. As part of 100% renewable energy. the conversion process, the Engas De Bortoli: The project is to be completed refrigeration engineers reviewed to

by May 2014. After this period De Bortoli complete operational setting of the will carry out both a financial and main chiller unit. They identified major energy audit to show that it met the problems with the way the unit had criteria in the grant application. The been set up from new – confirming staging of the project will see small our own observations that the unit gains in efficiency over this period. was never commissioned properly by The aim of the project is to gain a 23% the manufacturer or the installation change in the energy intensity per tonne company. New fan and head pressure of grapes crushed. control systems were installed as part The use of utilisation of solar system of the conversion process. Pre- and for hot water and power will lower post-conversion monitoring provided DBW’s dependence on non-renewable information of energy savings of at least resources.

32%. Some of these savings will be due How important is the aesthetics of the to adjustments of the chiller operation investment? How much does the factor itself and the remainder due to the of visual appeal for consumers come refrigerant conversion. into it?

For the barrel shed airconditioning The use of installation of solar panels unit, the savings have been identified and solar hot water systems in areas as 21%. This unit is smaller and has a visible to the public highlights that far smaller load than the main chiller DeBortoli is a proactive company. The over system, time, these be provid behind the scenes savings are never seen Cellastac’s efficient palletised bottlebut, storage cutssavings labourwill costs, significant. by the public.

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December 2012 – Issue 587

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winemaking

Law and trade changes may help organic wines New regulations have allowed organic producers in the European Union and the US to have their wines recognised by one another. This article, previously published in Meininger’s Wine Business International Magazine, Volume VII, Issue 4, August 2012, looks at what the changes mean for wine production and whether they will bring higher sales for producers.

Andrew Rosenbaum

ON 8 FEBRUARY, the European Commission announced new rules governing the use of the term ‘organic wine’. Only three months later, on 4 June, the Commission announced a historic trade agreement with the US, in which products labelled organic in either region would now be permitted for sale in both.

Is this good for producers? For consumers? There is already some debate.

A bigger market These are big changes for organic wine producers. “First, it’s important that Europe has made the standards for organic wine clear both for producers and consumers,” said Thomas Cierpka, deputy director of the Bonn-based International Federation of Organic Agriculture Movements, which is a kind

of umbrella organisation for organic food producers. “Then, the rules regarding the classification of organic products are different in the US from in the EU, but by allowing joint acceptance of standards, a much larger market is created and access to consumers is made easier.”

Certainly, a larger market for organic wines from Europe and the US can only be good for all producers. “The greater the amount of product that is on the shelves and available, the more consumers will have the chance to try organic wines and learn what is special about them,” pointed out Roy Cooke, a wine consultant specialising in biodynamic wines (a subset of organic wines) in Sedlescombe, UK. The new regulation establishes a subset of oenological practices and substances for organic wines defined in the Wine Common

Market Organisation (CMO) regulation 606/2009, a spokesperson for the Commission explained. For example, sorbic acid and desulphurication will not be allowed and the level of sulphites in organic wine must be lower. As well these winemaking practices, ‘organic wine’ must of course also be produced using organic grapes, and with organic products – as defined under Regulation 834/2007.

When all of these practices are adhered to, winemakers can put the label ‘organic’ on their bottles – as the well-known maker of Sauternes, Chateau Guiraud recently did.

Does this help sell wines? Analysts say there is no hard evidence that consumers prefer an organic label over others. And organic wines cost more, and that puts off some consumers.

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December 2012 – Issue 587

160,000

2001

2002

2003

2004

2005

Source: FiBL Surveys 200-2012. Based on national data sources.

101,037

2000

95,011

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74,099

20,000

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40,000

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120,000

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Hektar

140,000

2008

167,146

180,000

192,671

200,000

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2010

Figure 1. Increase in the cultivation of organic grapes (ha) in Europe, 2000-2010.

But, said Katharina OldenKotte, senior research analyst at Euromonitor in London, consumers do have a somewhat marked preference for organic products, including organic wine. “A majority of consumers will choose organic wine if they have a sure belief in its production standards,” Oldenkotte said. “And the European Commission, with its new label, has just provided a solid anchor for that belief. Consumers see that as a solid form of transparency and recognition.”

So the assurance of quality helps to overcome the high-price obstacle.

Unfortunately, there are no hard European statistics available anywhere on consumption of organic wine to back up that theory. But there are some observations that seem to support it.

“Demand for organic wines has increased significantly in the last several years,” said Oregon-based Badger Mountain Winery sales manager Micky Dunne. Sales of his no sulphite-added organic wines have grown about 20% in the last five years – the Organic Trade Association puts total US sales at about $115 million in 2011, up about 15% from the previous year. Cooke says that sales at his own winery in the UK have risen – he’s just expanded his marketing to Germany. In France, the market for organic wines is now worth about EU350 million, according to the magazine BioAddict, and that’s up about 12% from 2008. Most organic wine sells in Northern Europe, according to Tiziana Sarnari, a wine industry expert at the Italian agricultural think tank.

Certainly the exponential increase in the cultivation of organic grapes in Europe, as the accompanying chart shows, would seem to justify belief in the growth in organic wine consumption. Europe has most of the world’s organic grape cultivation: Spain is the world’s largest producer of organic grapes, followed by Italy, France, Turkey, Germany, Greece and Austria. The US comes in fourth, just after France, and Argentina beats Austria.

December 2012 – Issue 587

With so much interest in organic cultivation in Europe, it would seem the new regulations would give European winemakers something to be happy about. There are, however, caveats.

“We wanted a much more severe limitation on the use of sulphite,” said Domenico Bosco, wine expert at Italy’s biggest farmers’ association Coldiretti.

“In fact, we were hoping for a move to eliminate the use of sulphite in organic wine altogether in the coming five years. This would have given us a major competitive advantage.” Bosco thinks that the use of inert gas injection should replace sulphite use in organic wines, and hoped that the EC regulation would support that position. The new regulation requires lower sulphite levels than those of equivalent non-organic wines (sulphite levels differ for ‘dry’ wines and for ‘sweet’ wines), by not as low as Bosco would like to have seen.

Other commentators, like Cooke, don’t see the use of sulphite as a major competition enabler or hindrance.

Valérie Pladeau of the LanguedocRoussillon association of producers Sud Vin Bio, warns that organic winemakers will have difficulty in buying the products they need to cultivate their vines and to make their wines. Pladeau points out that the regulation calls for the use of organic products in making organic wine, but that there are simply not enough of these products available on the shelves. Must, for example, has to be organic, as do any other inputs. So does anything involved in fermentation.

Pladeau warns that there aren’t enough of these products for organic farmers to produce the coming vinification in 2013.

While there is bound to be dispute over technical problems like this, putting an ‘organic’ label on organic wine, and then enabling sales in the US must be a boon to the makers. Surely better visibility can only help, especially with a product that generally costs more. www.winebiz.com.au

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Challenge more than just country rivalry Wine experts judge best of the best at unique wine challenge.

Kellie Arbuckle

WHAT STARTED AS a challenge for three wine countries and expanded to five is about to get even bigger with the addition of a sixth contender.

The US is the latest nation to become part of what will now be known as the Six Nations Wine Challenge – The New World Champions, which currently comprises founding countries Australia, New Zealand and South Africa, as well as Chile and Argentina.

What sets the challenge apart from other Australian wine shows is the way wines are entered. Six expert judges have to select 100 of their favourite wines from their country, based on their previous judging or reviewing of those wines.

“Because the wines are all pre-selected by each of the judges, the standard of wine quality must surely be higher than any competition of this size in the world,” says Bob Campbell MW, New Zealand wine writer and judge for the challenge.

Campbell has been involved in the challenge since 2003 and was chair of the challenge in 2009.

He has extensive experience in wine judging – he judges in about six shows per year and recently retired as chairman of judges at the NZ Wine Society Royal Easter Wine Show after 21 years as chairman of judges at the NZ International Wine Show.

“It’s important because we are judging the best of the best. Because the wines are there by invitation only, they represent the very best that each country produces,” said

Campbell, who will chair again next year.

“There is no dross – wine standard is considerably higher than in any other wine competition I can think of.”

Renowned wine writer and judge Huon Hooke, whose columns regularly feature in the Sydney Morning Herald Good Food section, has been judging the event for the past four years.

Representing Australia, he is responsible for the selection of the 100 Australian entries into the challenge.

Hooke says the challenge isn’t just about country rivalry, but gaining exposure in overseas markets while allowing an avenue for consumers to get involved.

“I can’t think of a better way, frankly, than to have this kind of judging between countries,” he said.

“It’s not only fascinating for us to be involved, but it’s also very interesting for the public – we get a hell of a lot of people who come along and they’re always fascinated by the wines from different countries.”

He says the entry of the US into the competition is a major draw card of the challenge, owing to the nation’s importance as a wine export market.

“The US is a huge consumer of wine and it is a huge market. It gives people who make wine in places like Argentina, Australia and New Zealand an extra reason to want to enter this show because they know their wines will be seen and their results observed, and vice versa,” he said.

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Five Nations Wine Challenge president Judith Kennedy with judges, from left to right, Bob Campbell MW, Michael Fridjhon, Fabricio Portelli, Huon Hooke and Eduardo Brethauer. www.winebiz.com.au

December 2012 – Issue 587

Judith Kennedy, who also runs the Association of Australian Boutique Winemakers and its show.

Judges and chairs have been and gone since the show’s inception, with previous chairs being James Halliday and Robert Joseph.

In 2011, the decision was made to invite Argentina and Chile into the challenge – a decision that Kennedy says has paid off well.

“This has been very successful. Their wine sales in Australia (along with South Africa’s) have increased and we believe the challenge is the major factor in that increase.”

Planning is already well underway for the 2013 Six Nations Wine Challenge, with judging set to take place in mid-late August and the presentation to be held on 3 October in Sydney.

For more information, visit: boutiquewines.com.au

Results from Five Nations Wine Challenge Five Nations wine judge Huon Hooke with Wolf Blass.

“The wine world is so competitive and overpopulated with brands today, so marketing and exposure is incredibly important.”

Other judges for this year’s event were chairman Michael Fridjhon of South Africa, Eduardo Brethauer of Chile and Fabricio Portelli of Argentina. Dan Berger will join the judges next year on behalf of the US. The challenge, now in its tenth year, is the brainchild of

Australian judge Huon Hooke announced the winners of the 2012 Five Nations Wine Challenge at a trophy wine dinner following a public tasting of all 540 wines, attended by a crowd of 250, in Sydney, last month.

Argentina won four of the 16 trophies, New Zealand four, South Africa four, Australia three and Chile one.

After judges scored 540 wines in just three days, the overall strength of the Australian entries took it across the line with the highest total to win the title of Nation of Show.

South Africa’s Villiera won Wine of Show with the sparkling wine Monro Cap Classique 2007, while Margaret River’s Xanadu won the White Wine of Show with its 2010 Reserve Chardonnay.

New Zealand’s Akarua 2010 Pinot Noir won Red Wine of Show.

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59

winemaking

Great Southern Riesling is top regional drop AN EXCEPTIONAL RIESLING from the Great Southern has taken top honours at the 2012 Qantas Wine Show as the best WA wine showing distinctive regional characters.

The JS Gladstones Trophy is sponsored by the Department of Agriculture and Food and was awarded to Evans and Tate for its 2009 Frankland River Riesling. The same wine won the equivalent prize in 2010.

Department of Agriculture and Food wine project manager Glynn Ward said the trophy aimed to encourage production of high quality local wines with distinct regional character.

“The expression of regional character and ‘sense of place’ in wines is becoming a major focus for Australia in the push to regain our prominence in international markets,” Ward said.

“This year’s taste-off was very close and involved nine excellent wines from the Great Southern and Margaret River, both reds and whites.

“All finalists were gold medal winners in their own classes, but a deciding factor was that the Frankland River Riesling had characters that distinguished it from other regions producing world class Rieslings, such as the Clare Valley and Eden Valley in South Australia.”

The Qantas Wine Show showcases WA wines exclusively and trophy winners were announced on Friday 26 October.

The JS Gladstones Trophy has been sponsored by the department since 1978. It honours Dr John Gladstones who is credited with first recognising the premium winemaking potential of the Margaret River region in the 1960s.

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Chief judge Nick Bulleid described the Evans and Tate Riesling as ageing well and very distinctive of Frankland River.

It has a floral and lime blossom aroma, mineral, citrus and apple flavours and a long palate.

In presenting the trophy, Agriculture and Food Minister Terry Redman noted that in difficult times for the industry, Western Australia was outperforming the nation in export markets.

According to the Australian Bureau of Statistics, the average price for WA wine exports increased to $5.55 per litre in 201112 while the average price of Australian wine dropped to $2.69.

Wine production is the state’s leading value-adding horticultural industry. In 2010, the estimated farmgate value of winegrapes was $65 million and the total value of the WA wine industry was $684 million – a ten-fold increase up the value chain.

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60 Grapegrower & Winemaker

Minister for Agriculture and Food Terry Redman and Evans and Tate winemaker Matt Byrne at the Qantas Wine Show presentation of the JS Gladstones Trophy for the best regional wine. Photo: Jeff Atkinson, Performance Photography.

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December 2012 – Issue 587

New Zealand’s young winemakers dominate awards THE WINE SOCIETY last month announced Nick Picone of New Zealand’s Villa Maria as the winner of its 2012 Young Winemaker of the Year awards in a year when up and coming New Zealand winemakers shone.

Nick Picone took out the Young Winemaker of the Year 2012 title at the awards dinner in Sydney. The award was judged by esteemed industry experts James Halliday, Brian Walsh, Iain Riggs, John Belsham and 2011 Young Winemaker of the Year, Dan Swincer of Orlando Wines.

Picone’s winning wines from the Hawke's Bay were the Villa Maria Hawke's Bay Reserve Chardonnay and the Villa Maria Gimlett Gravels Syrah and he beat out winemakers from Western Australia, the Hunter Valley in NSW, the Yarra Valley in Victoria, the Barossa in South Australia and other New Zealand wineries to take out the title.

Picone, 33, is senior winemaker at Villa Maria and has been with the company for a number of years, working his way up from assistant to his current position at the helm of New Zealand’s most awarded winery. He says of his win “I am extremely proud to be the inaugural New Zealand winner of the Young Winemaker of the Year Award, especially in a year with such high calibre finalists.”

Special guest and judge James Halliday said of the awards: “Young Winemaker of the Year is a unique competition because it brings together a generation of winemakers who have many years of winemaking ahead of them and have much to give to the wine industry.

“The overall standard was very high – there were some beautiful wines to judge.

I think the Syrah from Gimlett Gravels, such as Nick’s winning wine, produces world-class wine, and as relatively young vines we can assume they have some astonishing years ahead.”

Another New Zealand winery took out the new Young Winemaker Finalists’ Choice 2012, with Malcolm Rees-Francis of Rockburn Wines judged by his peers as having the finest of the finalist’s wines with his Rockburn The Art Pinot Noir and Rockburn Tiger Moth Riesling.

The final award was the winner of Young Winemaker Supporters’ Choice 2012, going to Steve Baraglia of Naked Run in the Barossa.

The two additional awards gave wine professionals and the winemaker finalists the opportunity to select their December 2012 – Issue 587

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James Halliday with Villa Maria’s Nick Picone.

own winner in a peer-reviewed judging process.

The awards dinner at ARIA was hosted by Chris Morrison, former SMH Good Food Guide Sommelier of the Year, and showcased the wines from Australia and New Zealand’s 10 best young winemakers, matched to ARIA’s award winning menu.

In their twelfth year, the annual awards are among the most exciting on the wine calendar, recognising the young and passionate talent driving the future of Australia and New Zealand’s wine industry.

Nominations were open to all professional winemakers from Australia and New Zealand aged 35 or less. The Wine Society CEO Peter Wheatley says, “The Wine Society is proud to present this valuable and prestigious industry award for the twelfth time and is honoured to celebrate and acknowledge the industry’s talented, up-and-coming winemakers.”

The Wine Society Young Winemaker of the Year Finalists for 2012: • Xanthe Leonard – Hungerford Hill Wines, NSW • Nyall Condon – Jack Rabbit Vineyard, VIC • Nikolai St George – Matua Valley, NZ • Steve Baraglia – Naked Run Wines, SA • Adam Clay – Penfolds Cellar, SA • Malcolm Rees-Francis – Rockburn Wines, NZ • Dylan McMahon – Seville Estate, VIC • Luke Joliffe – Stella Bella Wines, WA • Nick Picone – Villa Maria Estate, NZ. More details on the winners and finalists are available at www.youngwinemaker. com.au www.winebiz.com.au

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winemaking

Italian pump manufacturer puts quality first Grahame Whyte

WETEND PUMP SALES specialises in the provision of high quality equipment for all winery pumping needs, and according to Wetend manager sales and service, Darren St Clair, has experienced sales staff ready to assist with all inquiries.

“When it comes to quality, check out the superb Italian design of Tecnicapompe,” St Clair said.

“They manufacture centrifugal electro-pumps, pumping-over sprayers, self-priming centrifugal electro-pumps, stationary mixers and rotating jet washers,” he said.

“The most popular products used in the wine industry would be the TCD, TCN & ZCD pumps.”

The TCD is Australia’s most popular winery pump, used mainly for pumping over the cap. It can be used with the ORD pumping-over sprayer to distribute the liquid homogenously – and in addition, it can be utilised for transferring wine between large-capacity tanks.

It boasts a capacity of up to 120,000L per hour and a total head of up to 12m.

“This pump is very popular because it represents the economical version of the ZCD pump,” St Clair said.

“The cast spiral whorl is replaced by a pressed whorl, which reduces the cost considerably, while maintaining the same characteristics and delicate treatment,” he said.

The TCN pump is manufactured in a unique body block and equipped with built-in tooling, providing easy access for cleaning and inspection.

“This pump will be very much at home in the winery,” St Clair said.

“It can be used in the following areas of production: CIP washing cycles,

The Tim Adams winery at Clare, with Tecnicapompe pumps in action.

product transfers, heat exchangers and separator centrifuge processes, boasting a capacity of up to 100,000L per hour at a total head of up to 50 metres.”

“And then there is the magnificent ZCD, with a total head up to 30m and a capacity up to 120,000L per hour.

“This high-volume pump is a true expression of Italian quality and it will give many years of trouble-free service.

“Our exciting range of ZCD units, ideal for a variety of applications from grape must and effluent applications, to whole live fish in food factories, to slurries in the mines, means the ZCD range is replacing open unhygienic, high maintenance conveyors around the world, whether you have a client upgrading existing plant or building a new facility,” St Clair said.

For more information, call Wetend on 1300 WET END, (1300 938 363), visit www.pumps.org.au, or email sales@ pumps.org.au.

The Tecnicapompe TCD is Australia’s most popular winery pump.

The TCN pump is a modular design with a unique body block.

Testimonial from Tim Adams: “Recently we acquired the former Leasingham winery in Clare, where there were 28 static red fermenters, which under previous ownership had been pumped over using mobile pumps, moving from tank to tank as time permitted. We have converted all of these fermenters with the addition of a Tecnicapompe TCD pump to each tank and installed timers to automate the pump-over schedule.

This has been a great project, which has been managed and built in-house. It has reduced staff requirement to virtually supervision-only during red ferments. Colour and tannin extraction is improved and ferments are run at consistent temperatures with caps being thoroughly wetted on a regular basis.

Wetend, sole distributors for the Tecnicapompe pumps, have been great to deal with – perfect service, delivery on time, and excellent communications have made the project easy to manage.”

62 Grapegrower & Winemaker

www.winebiz.com.au

The ZCD pump boasts the top specifications in the Tecnicapompe range.

December 2012 – Issue 587

N E W

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winemaking

New maturation technologies deliver award-winning wine The latest designs in vertical stacking stainless steel vats are turning winemakers’ heads.

W I N EM A K ERS NOW H AV E unprecedented control over wine maturation and flavour with new innovations that are delivering awardwinning wine.

Alternatives to barrels are not new to the industry, yet many winemakers have chosen not to utilise them, possibly because they don’t carry the tradition and romance of oak barrels. The tide is starting to turn, however, with a number of innovative winemakers embracing the new technology on offer from South Australian, Willunga-based oak maturation R&D firm, Ausvat.

The Ausvat-manufactured Stakvat is a 900-litre stainless steel maturation vessel that can be stacked vertically, hence the name. The simple stacking system means that 60% more wine can be stored in the same place as that occupied by

barrels on racks. Being stainless steel, of course, means they never have to be replaced, a fact which makes them very attractive to finance companies such as Sarnia Capital. With a corrosion rate of only 0.1mm every 500 years, finance companies are more inclined to rent a stainless steel asset with a lifetime guarantee, as opposed to oak barrels or plastic vessels. More importantly, the Stakvat does not need to be replaced, unlike barrels or plastic tanks.

Adam Jacobs, CEO of Doc Adams Wines, is a big proponent of the Stakvat, and the level of control and manipulation it allows him in winemaking. Jacobs used Stakvats, along with oak adjuncts, to store and mature the 2010 Doc Adams Shiraz, which took out the Torresan Trophy for best Shiraz under $25 at the 2012 Cartesian McLaren Vale Wine Show.

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“Ausvat Pty Ltd serves our business very well. From the Stakvat 900L storage vessels, with either new oak or reclaimed oak, we can extract any oak influence we like. Low, medium and high oak flavours are achieved from their products and allow us to make delightful wines for all to enjoy,” Jacobs said.

Judges described the 2010 Doc Adams Shiraz as ‘having finesse, flesh, mouth feel, vibrancy, freshness and balance’.

“Our company were also awarded a gold medal for our 2010 Doc Adams GSM, which we think is a fabulous achievement,” Jacobs said.

“A part of these generous awards must be attributed to this flexibility with oak maturation we are looking for.”

An infinite range of control regimes is available when using Stakvats, and all at very low costs per litre. Ausvat,

The simple stacking system of Stakvat means significant savings on storage space.

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December 2012 – Issue 587

through its patented Oakbak business, reclaims oak from decommissioned barrels and return to the winemaker virgin heartwood oak that has been freshly toasted, with all the same desirable flavours it had in barrel form. The toasting regime is easily manipulated, allowing the winemaker full control over the resultant flavour. At only nine cents per litre, Oakbak oak provides quality, sustainable and cost-effective oak maturation.

Oakbak and the toasting process has been the subject of a research project conducted by Dr Kerry Wilkinson of Adelaide University, and preliminary data shows the toasting regime used by Oakbak can eliminate Brettanomyces from infected oak.

Further analysis is taking place, as well as analysis of sensory data relating to the flavour characteristics of different toasting levels.

Most recently, Ausvat has been experimenting with food-grade polyethylene membranes, which resulted in a new door design (iVat) for the Stakvat. The new door forms two sides of the Stakvat, and incorporates a simple guide system to enable the insertion of air permeable membranes made from food-grade materials such as PE. A trial using the PE membranes was undertaken at Dorrien Estate Wine, under the leadership of senior winemaker Neil Doddridge. The trial was conducted over 12 months using Longbottom Padthaway 2009 Cabernet Sauvignon stored in Stakvats, and the results were astonishing. In blind tastings, the sample wine from the Stakvat containing PE membranes scored higher than the sample wine taken from new and old barrels.

Neil Doddridge was impressed with the results: “Looking at my scores across the 12 months, I reckon the 1.5mm (PE membranes) hit an earlier peak back in July and continued to mature slowly during the preceding months to best in October, whereas the 4mm sheets peaked in November, but continued to improve to January, and then stabilised. This is closer to the 12 month format I’m looking for to replicate the oak barrel equivalent.”

“I still believe the thinner 1.5 membranes will have a great use in some applications and should be offered as a shorter term maturation option,” Doddridge said.

Further trials are currently underway, and a recent tasting shows good wine development, with one taster describing the wine as ‘new barrel-like’.

Never before have winemakers had this level of manipulation and control over the maturation and flavour of their wine.

An infinite range of controlled maturation regimes is now available, allowing the winemaker to choose rapid or prolonged wine maturation with absolutely no detriment to the wine.

Surprisingly, Peter Warren of Ausvat is not suggesting that winemakers throw out the barrels and switch to Stakvats for all their wine. His suggestion is for winemakers to use Stakvats for the medium price point wines, and use the savings in the barrel budget to purchase the premium oak barrels for the top end wines. The oak from those barrels can then be reclaimed and used to flavour future vintages in Stakvats.

“The most attractive area which keeps accountants happy is the cost of goods (COG) item in the budget,” Adam Jacobs said. “With Ausvat’s new Stakvat iVat products, this objective is achieved. New French oak costs can get as high as $5/L for premium wine storage. The new Stakvat iVat system can be as low as $2/L for new oak and $1.50/L for reclaimed oak products.

I find with our wine oak program, I can get barrel COGS down to as low as $2.50/L using a blend of all oak management. We use new barrel and stave for Stakvat iVat purchasing and storage for the first three years, and then in the fourth and fifth years of the program, reclaimed oak comes into effect. This gives us the flexibility and enjoyment to work with new and old products and complexity in our wines.”

If you would like to trial the new Stakvat iVat wine maturation system, contact Peter Warren of Ausvat. Short or long-term rental plans are now available.

More: phone 08 8557 1022 or email enquiry@ausvat.com.

December 2012 – Issue 587

OAK

Perfection fine grain

Since the beginning, Saury has operated on the basis that grain is the most important determinant of barrel quality. Today, the cooperage still applies this theory to each and every barrel, growing into a modern, efficient and quality focused cooperage while maintaining its status as a maker of the finest grain oak barrels in the world.

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www.winebiz.com.au

AUS Tel: 1800 127 611 AUS Fax: 1800 127 609 Website: www.kauriwine.com

Grapegrower & Winemaker

65

winery essentials New developments create impressive results Wineries are constantly looking for ways to create a competitive edge for their brands, particularly as price point pressure increases and the Australian dollar stays strong. When it comes to oak barrels and accessories, new technologies are allowing winemakers to develop new flavour profiles to marry with wine and create spectacular results.

Danielle Costley

AS A BUILDER and distributor of cooperage equipment, Diverse Barrel Solutions’ Nick Oak barrels & accessories Wickham has seen a growing accuracy of toasting and the range of toast styles in the barrel range over the past 10 years.

“During this time, we have seen a slight increase of oak provenance transparency from French coopers, a swing towards larger format oak, and a consolidation of cooperage ownership,” Wickham said.

According to Wickham, there has been an insurgence of competitors in the oak accessories market, which has brought about an improved consistency in the product offering and an increasing number of formats for alternative delivery.

“Producers now require more accuracy and consistency in seasoning and toasting. They are also consolidating the number of oak suppliers, thus increasing competition for sales, which for some cooperages has no doubt meant severe constriction of realistic and sustainable margins,” Wickham said.

to 40 per cent of the original cost of a new barrel and allows for the complete removal of wine-affected wood from barriques or hogsheads via precision cutting implements (up to 15kg of wood is removed per barrel). This technology means that barrels previously used for red wine can now be converted into barrels suitable for white wine maturation.

“Over the life of a barrel, wine penetrates up to 4mm into the stave and along the joints of the stave, with toasting also penetrating up to 4mm.

By removing the wine contaminated oak, new oak is exposed that can be toasted and thus have oak components available for incorporation into the wine,” Wickham said.

Cooperages 1912 provides Tonnellerie Quintessence barrels imported from France, World Cooperage and Fusion Designer Barrels from the United States, and Heinrich barrels crafted at its Australian cooperage in the Barossa Valley. In recent years, general manager Patrick Schwerdt has found the partnership between oak and wine has become increasingly sophisticated.

New technologies embraced

Unique sensory attributes

As this industry is evolving, a number of new technologies are being embraced by grapegrowers.

Diverse Barrel Solutions has designed and built a Phoenix robotic rejuvenation system, which costs approximately 35

“We can now precisely manipulate oak attributes to achieve a unique sensory result that is repeatable vintage to vintage.

Barrels and oak alternatives are more tailored to each wine program and, thanks to state of the art toasting technology,

offer increased accuracy in achieving the desired sensory results,” he said.

“Winemakers are seeking quality products that can be delivered within increasingly narrow constraints for ‘just in time’ delivery.

“Our research clearly demonstrates that precise control over toasting time and temperature is crucial for toasting with guaranteed repeatability and predictability. For this reason, we developed a barrel profiling technology, which offers definable flavour profiles that are repeatable barrel to barrel.”

This technology is allowing producers to explore time-tested profiles to match with their wine programs.

“This year, we introduced HydroDynamique to the Tonnellerie Quintessence collection. Our coopering team developed a custom tank that continually circulates and filters the water. This barrel capitalises on water in motion to extract tannin from French oak,” Schwerdt said.

Accelerated tannin extract “The combination of these two factors is proven to accelerate tannin extraction and ensures consistent results for every barrel.

Our coopers then employ a special toast after immersion to build on the minimal tannin impact of the barrel, focusing on a silky, rounded mouthfeel and low overall impact to accentuate the fruit.”

Alternatives to oak barrels gained momentum in the late 1990s with the

...when ...when tradition tradition meets meets the t highest standard of quality...

Family owned and enriched by the history and experience of three generations of coopers Saint Martin is used by the highest quality references overseas and the finest wines in Australasia.

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www.tonnelleriesaintmartin.com 66 Grapegrower & Winemaker

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December 2012 – Issue 587

When combined with infrared toasting, this (rippled silhouette) creates a complex gradient of dark roasted flavours and distinct espresso character.

Patrick Schwerdt

introduction of tank staves (oak planks).

While these staves initially consisted of three-metre boards supported by a metal infrastructure, today they are much smaller and more innovative in terms of the flavours they can impart. Known to be the most ‘barrel-like’ of all oak alternatives, tank staves can impart traditional oak flavours or offer new flavours due to the numerous types of technology that can be employed during toasting.

At Cooperages 1912, tank staves are toasted through convection or infrared toasting.

Contours can make a difference “We also experiment with different stave contours. For example, our Cuvée No. 3 tank staves have a rippled silhouette.

When combined with infrared toasting, this creates a complex gradient of dark roasted flavours and distinct espresso character,” Schwerdt said.

RedOaker’s Neal Palmer designs and manufactures oak barrel alternatives and says that over the last decade, the

demand for new oak barrels has dropped dramatically.

“I believe this is driven mostly by an oversupply of wine, which is putting resultant pressure on end-product value and price points. With the cost of purchasing and using oak barrels being what they are, it has been hard for producers to justify their use in competitive market segments,” Palmer said.

RedOaker recently conducted some research into contemporary wine storage maturation options most commonly employed in the industry, which found that barrel alternative technologies can result in a 95 per cent reduction in associated production costs, without compromising wine quality.

“If we assume a French oak barrique costs conservatively $1000 for 225-litres, the RedOaker equivalent equates to less than $50 per barrique over its lifespan, given the efficiency and longevity of our approach to wine storage and maturation,” Palmer said.

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December 2012 – Issue 587

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Graeme Little Mobile: 0437 060 943 glittle@seguinmoreau.com.au Dan Eggleton Mobile: 0438 824 493 deggleton@seguinmoreau.com.au SEGUIN MOREAU AUSTRALIA Post Office Box 5, Hindmarsh, South Australia 5007 Tel: 08 8406 2000 Fax: 08 8406 2001 admin@seguinmoreau.com.au Grapegrower & Winemaker

67

winery essentials

Oak deserves its fine environmental credentials Environmental sustainability is not a new concept in winemaking, with oak barrels providing an ideal example of the longstanding delivery of green benefits for everyone in the supply chain.

THE INCREDIBLE FORESIGHT of the French oak industry has far-reaching implications for a sustainable industry, with Australasian winemakers reaping the rewards.

Regional sales manager, Seguin Moreau Australia, Dan Eggleton has highlighted the significant environmental benefits of using oak in producing quality wines.

“There are a range of clear examples of multigenerational thoughts and systems that encompass the ethos of sustainability in the wine industry,” Eggleton said.

“We have seen long-term plantings at Seppeltsfield and protective legislation in Champagne and Burgundy, however the protection of the source of a raw material such as oak has never been more important,” he said.

Napoleonic awareness sets the trend “Even in pre-Napoleonic times, oak forests required greater protection and the practice of planting multiple trees for each tree harvested was implemented.”

Eggleton said this remarkable decision has been critical in the ongoing ability

68 Grapegrower & Winemaker

for coopers such as Seguin Moreau to not only survive wars, fires and the ravages of population growth, but also expand and develop new markets.

Set up in 1870 and 1838 respectively, the Seguin and Moreau cooperages were joined in 1972 under the auspices of Remy Martin, while the Cognac cooperage was entrusted with barrel production.

The Merpins site, near Bordeaux in the area of Cognac, was opened, though production not fully utilised, and managers took the opportunity to expand production of barrels for top-quality wines in a rapidly developing market.

“Since the early days, Seguin Moreau has sought to combine the best of traditional craftsmanship with the most cutting-edge scientific research and development,” Eggleton said.

“The coopers still carry out the same traditional tasks by hand, though aided by mechanisation and automation of certain tasks.

“To maintain its pre-eminent position, the cooperage has partnered with universities worldwide on groundbreaking research and maintains a full-time research laboratory.”

www.winebiz.com.au

WISA award recognises a great effort At the recent Wine Industry Suppliers Australia (WISA) annual awards night in Adelaide, the Banrock Station Environmental & Sustainability Award was won by Seguin Moreau Australia.

The company was recognised for its global approach to implementing a carbon neutral program for the supply of oak barrels and related products to the industry.

The judges commented: ‘It is positive to see that from what is traditionally seen as an old world artisan part of the industry, a proactive and long term outlook is being adopted by this company.’

Three production sites worldwide Today, the cooperage encompasses three production sites worldwide, two seasoning yards and two integrated stave mills (in France and in Missouri, US).

Complete control over the production process means consistent control of the oak’s quality from the tree to the finished barrel.

The raw materials in all areas, France, Caucasus mountains and the US are sourced under the agreed terms of the Programme for the Endorsement of Forest Certification (PEFC), meaning that all materials are to be sourced from sustainable forests where the trees are

December 2012 – Issue 587

our impact on the environment.

Using the results of this diagnosis, and with the help of this accounting model, Seguin Moreau is able to commit to an action plan aimed at reducing greenhouse gas emissions.

“The fact that Seguin Moreau is certified PEFC (wood coming from sustainable forests) means that we can already reduce our carbon accounting,” Eggleton said.

“Moreover, since the wood used comes from sustainable forests and the product made from this wood can last as much as a century (vats and tanks), it is classified as timber and becomes a ‘carbon sink’.”

Carbon neutral protocol

replanted in larger quantities, that there is a significant triple bottom line effect for the company, the environment and the community involved.

Carbon neutral program

whether it be an oak barrel, a vat or a tank.”

This program helps identify and measure the dependence on fossil energy, define the key ways in which this can be controlled and restricted in order to limit

The protocol assures the quality of carbon footprint assessments, offset projects and communication and is regularly reviewed by an independent advisory group. Following the assessment Seguin Moreau reduced the emissions to net zero through carbon offsetting in renewable energy projects in China, India and Guatemala.

Seguin Moreau selected a portfolio of international renewable energy projects to offset its emissions in: • Candelaria hydropower (Guatemala) • Sakri windpower (India)

“Seguin Moreau is constantly conscious of its position as leader and has been committed since 2005 to sustainable development through the PEFC Global Compact,” Eggleton said.

“It is, therefore, natural that we decided to undergo Bilan Carbone, in accordance with the program set up by the French Agency for the Environment and Energy Management (ADEME).

“The aim of this program is to estimate greenhouse gas (GHG) emissions originating from all the stages of Seguin Moreau’s activity, from the cutting down of the trees right through to the delivery of the finished product to your premises,

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Grapegrower & Winemaker

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winery essentials

• Damao windpower (China) • Sichuan hydropower (China).

These projects save CO² from being emitted by replacing energy that would otherwise have been derived from fossil fuel sources. The amount of CO² saved is measured and sold as a carbon credits, which are used neutralise the CO² produced by business activities – in this case, the production and distribution of oak barrels.

Why did Seguin Moreau choose Bilan Carbone registered by ADEME?

Who carried out the Bilan Carbone for Seguin Moreau?

“We found this to be the most comprehensive method. We chose a realistic and exhaustive approach. It is a process involving diagnosis and management. Transparency is essential as it helps us progress and be more competitive on the economic and ecological levels. Also, ADEME is a public body and a reference in terms of sustainable management.”

“For both reasons of expertise and objectivity, Seguin Moreau appointed an outside consultant, Carbone Consulting. (www.carbone-consulting.com).”

What are the advantages of undergoing such a process?

“Independently, from the obvious advantages for our planet, we can point out two main ones:

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Without DAGS www.winebiz.com.au

With DAGS December 2012 – Issue 587

It’s a chance for a company to analyse the way it works and to make improvements in its methods (flow of raw material, stock management, transport and technical processes).

Our customers are satisfied, as they are committed themselves and need this information to undergo their own analysis.”

Applications of the process in Australasia “Well before carbon taxes were being introduced in Australia, Seguin Moreau Australasia was already beginning to develop a forward plan to complement the work being completed in France.

Systemic changes to process and development of efficiencies have continued to further enhance Seguin Moreau’s claims for carbon neutrality.

The integration of office, storage and distribution mechanisms has cut a whole step out of the stock movement and management cycle. This in itself has generated significant carbon savings, whilst delivering a more streamlined and reliable service to the clients.

This vertical integration has also enabled Seguin Moreau Australasia to not only offer products that are globally showing environmental benefits, they are also being offered at a more competitive price point.”

How do you compare ?

“In the future, all companies will have to undergo carbon accounting, and it will be difficult to compare results as this will depend on the method used by each company and the area covered.

As far as Seguin Moreau is concerned,

it is worth pointing out that the process covers the widest area possible, from the cutting down of the tree up to delivery of the finished product.”

Conclusion “Bilan Carbone is a starting point,” Eggleton said. “It gives a picture at a given point in time and the aim is to see it improve. We now have a measuring tool and can identify how to progress and reduce our greenhouse gas emissions. We are committed to completing this action plan.”

© 2012 StaVin Inc.

For over twenty years we’ve searched the world to source the very finest oak known to wine. Our hikes through numerous forests in countries on two continents have yielded findings some winemakers consider treasure. Such travels have shown us the rewards of perseverance, and the importance of variety.

Because even the most delicious wines rarely taste the same. ®

StaVın Inc, P.O.Box 1693, Sausalito,CA 94966 (415) 331-7849 f (415) 331-0516 stavin.com

December 2012 – Issue 587

www.winebiz.com.au

Grapegrower & Winemaker

71

winery essentials

Eleven countries participate in 4th World Bulk Wine Exhibition A TOTAL OF 130 wine companies from 11 countries across the five continents last month took part in the 4th World Bulk Wine Exhibition, in Amsterdam, representing a 30% increase on last year and with an offer of around 50% of the global bulk wine business.

The main players in the future of the 2012 harvest were the 1000-plus buyers from over 60 different countries, with a purchasing power of nearly 30 million hectolitres, well above the capacity for supply. Buyers include Cofco (China), Arcus Wine Brands (Norway), Fondberg (Sweden), OJSC Abrau-Durso and National Wine Terminal (Russia), Bodegas Valdepablo (Spain) and Kataoka & Co (Japan).

4000 million litres traded Trade in bulk wine during 2011 amounted to about 4000 million litres, worth around 2500 million euro. This volume is expected to fall due to the drop in harvest in the three main producing

countries, Spain, Italy and France. In contrast, Argentina, Australia, Chile and New Zealand witnessed a slight increase.

France had the highest representation of wineries exhibiting, with 35 in total, followed by Spain, with Castilla La Mancha as the region with the largest number of participants (19). The other producing countries, according to number of wineries, were: Italy (23), Argentina (12), South Africa (10), Chile (8), and Uruguay, as well as Australia, the US, Portugal and Liechtenstein.

The US and Liechtenstein attended for the first time as producing countries, with the US being represented by Kendall Farms and The Wine Group, who, in addition to their American wines, also premiered their Australian wines.

Silent tasting room This expo also saw the opening of the new silent tasting room, one of the fair’s key areas, now relocated in a new space designed to guarantee the maximum

concentration of buyers and industry professionals who come to taste the different qualities of bulk wine offered at the event.

Another new feature of the silent tasting room for this event was the incorporation of a revolutionary lighting system based on cold light, adapted to enhance professionals’ concentration and selection.

A series of talks was held with Federico Castellucci, director general of the International Organisation of Vine and Wine (OIV) with a lecture on “Recent changes in the global wine market with a focus on bulk wine”.

The series of talks was dedicated to the importance of the native varieties in the international market, taking into account that mono-varietal wines have grown to be an important benchmark, achieving greater added value in their transactions.

View the full programme of talks at: http://w w w.worldbulkw ine.com/esp/ conferencias.html

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December 2012 – Issue 587

SENSORIEL® Range What if the terroir you most desire was the one you were about to create?

34 - Citrus 30 - Peach 28 - Blackcurrant bud 26 - Violet 24 - Lychee 20 - Flint 18 - Melted butter 16 - Hazelnut 14 - Brioche 10 - Roasted Agence Buenos Aires – RCS Avignon 490352408

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With SENSORIEL®’s guaranteed results you can orchestrate the aromatic profile of your wine to reveal its own unique qualities. Together with an expert from Cadus you choose which barrel from the SENSORIEL® range is right to bring forward the particular characters of your wine you wish to enhance: vanilla, berry fruit, almond… From the first degustation of your wine the quality of the work that has gone into its creation, the sense of innovation, will be evident. Your wine is unique, it’s how you made it.

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CADUS Taste Unique

winery essentials

Mannoproteins and their use in winemaking Greg Howell

Introduction

Potassium bitartrate stability

Mannoproteins are a naturally occurring group of proteins found in the cell walls Wine of yeasts. In particular, the mannoproteins in the wine yeast Saccharomyces cerevisiae additives have been studied extensively. The beneficial winemaking properties of mannoproteins, including tartrate stabilisation, are discussed in this article.

Potassium bitartrate (also known as Potassium Hydrogen Tartrate, KHT) is a naturally occurring salt that is formed under certain conditions in wine. It is unstable and can form crystals in wine and has decreased solubility in the presence of ethanol.

As the wine ferments and the ethanol content increases, the KHT becomes increasingly insoluble and readily forms crystals.

Properties of mannoproteins

There are several techniques that have been used for KHT stabilisation in wine, including addition of metatartaric acid, cold stabilisation, electrodialysis, mannoprotein addition and addition of carboxymethylcellulose (CMC).

No one technique is ideal - all these methods have their advantages and disadvantages, however the main technique used in Australia is cold stabilisation. The use of commercial mannoprotein products is very promising as there are a number of benefits when compared to the more traditional cold stabilisation technique.

It has been observed for many years that wines aged on lees are more stable for both potassium bitartrate and protein haze, and certain mouthfeel characteristics are well known. These effects are in large part due to the mannoproteins that are released from the yeast cell wall during autolysis.

The tartrate stability properties of mannoproteins have been studied extensively over the past few years. One study showed that mannoproteins have tartrate stability effects1.

Further similar studies have confirmed that wines aged on lees can become tartrate stable and therefore do not require cold stabilisation2.

The effect on reducing the formation of tartrate crystals appears to be due to the inhibition of the creation of crystal nuclei - the first step in crystal development.

Enartis Pacific outshone eight other finalists to win the prestigious WISA Supplier of the Year Award “Enartis had impressed the judges with the passion and knowledge of its staff and its dedication to its customers. In the space of four years the company has grown significantly into a successful and thriving business. Enartis presented a compelling vision for further growth of the company in Australia and New Zealand, while maintaining a quality service focus.”

Methods of achieving potassium bitartrate stability

Benefits of using mannoproteins for tartrate stability A study was performed by Provisor in 2009 on the DSM mannoprotein product Claristar to validate its use in Australian wines3. To quote from the article: “Claristar has been successful in preventing the formation of KHT crystals with a wide range of white wines ... in general, a recommended dosage rate of 100mL/hL was effective in preventing KHT crystallisation.”

The benefits of using such a product include: • mannoproteins are naturally occurring in wine • ability to add in liquid form • extra mouthfeel enhancements can also be obtained • no chilling of wine is needed and so potential sensory impacts are avoided • expensive and less environmentally friendly electricitybased stabilisation techniques can be avoided • no special equipment is needed for KHT stabilisation as is the case with cold stabilisation or electrodialysis.

Conclusion Mannoproteins are a natural component of winemaking and are present during yeast fermentation and aging on lees.

The chemistry of these proteins has been well studied and the beneficial properties confirmed. Commercial products, such as DSM Claristar, have been developed by extracting very particular mannoprotein fractions from Saccharomyces cerevisiae. These products are now used in many wineries to improve tartrate stability of the finished wine without the cost or environmental impact of high electricity usage.

Left to right - Andrew Maronich, Darko Obradovic, Greg Hancock and Yvonne Horne.

ENARTIS PACIFIC Australian Branch PO Box 886, 30-38 Tanunda rd. Nuriootpa 5355 South Australia Ph. +61 (0)8 85 65 72 44 Fax +61 (0)8 85 62 41 70 darkoo@enartis.com – www.enartis.com

New Zealand Branch PO Box 4304, Marewa, Napier New Zealand Ph./Fax +61 (6)8 43 44 13 shirley.joseph@enartis.com – www.enartis.com

Greg Howell, managing director of Vintessential Laboratories, with laboratories in Victoria, Western Australia and Queensland. Contact at greg@vintessential.com.au or see www.vintessential.com.au.

References

1. Lubbers, S; Leger, B; Charpentier, C; Feuillat, M; J. Int. Sci. Vigne Vin 27, 13-22, 1993 2. Ribereau-Gayon, P; Glories, Y; Maujean, A; Dubourdieu, D; Traite d’oenologie Tome 1, Dunod, Bordeaux 1998 3. Giesbertz, P, Aust. N.Z. Grapegrower Winemaker 543, 58-60, 2009

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December 2012 – Issue 587

HELP YOUR YEAST TO REVEAL THE POTENTIAL OF YOUR GRAPES

A new generation of yeast protection :

Increase yeast vitality

Increase yeast ethanol tolerance

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Lallemand Australia Pty Ltd: phone : +61 (0)8 8276 1200 email: australiaoffice@lallemand.com Lallemand Oenology: Natural solutions that add value to the world of winemaking / www.lallemandwine.com

winery essentials

Testing for acidity and pH in wine made easier Accurate and measurable results are crucial for wineries, especially now that many need to analyse a large number of samples, which is making the latest technology vital in a winemaker’s laboratory.

Stephen O’Loughlin

THERE IS NOTHING like a poor wine. It Laboratory can leave a bad taste in the mouth in more equipment ways than one. For one & services thing, consumers won’t repurchase it and hence it can have detrimental effects on the winery as a whole, most notably in the short term, if not in the long term.

Sure, it can be selective in the differences in tastes of consumers and winemakers, but it is imperative that wineries get it right from the outset for their product to be a success.

Therefore, testing for pH levels and acidity during the winemaking process has become a vital means to ensuring satisfaction in what individual wineries are producing.

Acidity and pH are both fundamental elements in winemaking.

Acidity provides the crisp, slightly tart taste of wine on the drinker’s palate, while pH strongly influences wine properties such as colour, oxidation, biological and chemical stability.

Too little acid can result in a rather bland wine, but one with too much acid can be hard to bear.

Therefore, the desired outcome of winemakers is to produce a balanced wine in all of these facets.

Having the correct level of acidity will also significantly aid the fermentation process and help to inhibit the growth of unwanted micro-organisms during and after the fermentation.

A wine’s chemical and biological stability are very dependent on pH value as well.

Lower values are known to improve the stability, so winemakers tend to prefer a pH range of 3.0 to 3.5.

Nikon Christmas Sale Now On Savings available on their full range of microscopes Sale Ends 20 December 2012

The Titralab for testing pH/Total Acidity.

Wine is considered so stable in this range that winemakers believe pH is a crucial guideline in winemaking.

Winemakers must then test these levels throughout all stages of the winemaking process to gain accurate results, especially when they have a large number of samples to analyse.

AdelAb Scientific Direct importers of GLASSCHEM distillation systems for the determination of Volatile Acids, Sulphur Dioxide and Alcohol in wines.

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Image capture button on main body for use with Nikon DS microscope cameras

Freecall 1800 202 030 | sales@coherent.com.au | www.coherent.com.au Coherent Scientific Pty. Ltd., Inc. in South Australia, Established in 1989

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Email info@adelab.com.au

www.adelab.com.au December 2012 – Issue 587

Your Expert Partner for agricultural technology

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winery essentials A vast amount of laboratory equipment has been developed to assist winemakers in this analysis testing and is now making it much easier to safe guard against any issues in the final bottling.

However, the important thing has been developing tools that make the whole testing process quick and simple for winemakers.

Hach Pacific has two products that fit this category for testing pH and acidity.

The TitraLab automatic analyser has been specifically designed for pH and total acidity in food and beverage applications, providing the perfect solution to routine analysis measurements.

It can provide dependably accurate results extremely fast.

With its compact, push-button operation, the preset display offers the operator comfort and the ease of use required.

Meanwhile, the Hach sensION+ Laboratory Kit with 5010T pH Combination Electrode is an all-in-one benchtop system with guided menu navigation making quality meter testing fast and simple.

Each system is designed to be used in a wide variety of applications and comes complete with everything needed to start

testing straight away.

Hach Pacific marketing coordinator Sally-Anne Port-Louis said the key benefits of its laboratory equipment are that it provides fast analysis time, reproducible and accurate results, and is cost efficient over time of use.

“Both these systems offer low-cost ownership, time savings in the laboratory and are rugged and reliable,” she said.

They are ideal for either large or small wineries.

SensION+ pH3 laboratory pH kit with 5010T pH combination electrode.

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ALLERGEN TESTING SEAL4927AGa

On 30th June 2012, the EU changed regulations pertaining to the use of potential allergenic processing aids in wine and food.

Any wines using milk or egg in processing that are to be exported to the EU are required to have less than 0.25ppm casein or albumin residues.

At Hill Laboratories, we can now test your wine for allergens, in conjunction with our existing EU export panel tests.

To find out more about our allergen test, call 03 377 7176 or visit our website, www.hill-laboratories.com/winelab

CONTACT OUR OENOLOGIST ON 03 962 0958

www.hill-laboratories.com 78 Grapegrower & Winemaker

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December 2012 – Issue 587

Call for lower alcohol content in wine REDUCING THE ALCOHOL content in wine was a major discussion point at last month’s Crush 2012 symposium in Adelaide. A number of issues were raised to consider the worthiness and capabilities of producing wine of lower alcohol content. It was highlighted that beer generally has an alcohol content of around 5%, whereas Shiraz tends to be significantly higher, at 14-16%.

Recent trends have also shown an increase in popularity for Moscato, white wines, rose and lighter reds. Despite the demand from consumers for lower alcohol wines, the pressure is on winemakers to still be able to maintain their levels of high quality while producing what the market is requesting. Wine Innovation Cluster chairman Brian Smith told ABC Radio that the wine industry was looking at ways to achieve this goal.

“We’re not talking about halving the content of alcohol in wine,” he said.

“We’re just turning it back to where it was 25 years ago as a more common level in our red wines, in particular, but also retain all the benefits we’ve got in improved quality over the last 25 years so it’s a balancing act between quality, flavour and alcohol content.”

Big reductions will not be possible without some downturn in taste, which most winemakers are not willing to give up.

However, small adjustments to the alcohol content are believed more viable, especially in the fine wine production.

Other issues affect local exports, with overseas supermarkets persuading consumers to choose lower alcohol wines, which may encourage Australian winemakers to appease their needs.

Does your wine meet export standards?

AsureQuality’s dedicated wine laboratory is staffed by scientists and technicians with over 70 years’ collective experience.

Using test methods recognised by the NZFSA and based on EU reference techniques, we can verify your wine meets export standards.

We test for:

We also offer:

Actual Alcohol (distillation/ density)

Residue Analysis

Total Alcohol (sugars/ alcohol by calculation)

Chemical Analysis Microbiological Testing

Total Dry Extract (density)

Allergen Testing

Titratable Acidity

Alcohol Analysis for Labelling Purposes

Volatile and Citric Acidity (enzymatic) Total Sulphur Dioxide (Monier-Williams) Total Sugars (HPLC) Sorbic Acid (HPLC) pH Wine Density Pressure of Sparkling Wine

NIP Analysis Forensic Investigations

WineWorks is New Zealand’s largest contract bottler. It has partnered with AsureQuality to provide its customers with an integrated range of services, from the time the wine is ready to be bottled, through to final distribution.

Your trusted partner for independent quality assurance services

1300 30 2242 info@vintessential.com.au or visit vintessential.com.au December 2012 – Issue 587

freephone 0508 00 11 22

www.winebiz.com.au

www.asurequality.com Grapegrower & Winemaker

79

winemaking winemaker

Justin Purser

Born in Sydney. After high school I studied visual arts and graphic design. After travelling for a few years I attained my B.Ag Sc. (Oenology) at Adelaide University in 2004. I worked with Primo Estate in Virginia and Clarendon for four seasons. After that, I followed my passion for Pinot Noir and Nebbiolo and worked at Peregrine in Central Otago, NZ and Brezza in Barolo, Italy for a season each. Following this, I worked in Ireland making vaccines and acquired an Irish passport, then I worked with biodynamic producer, Domaine de Montille in Burgundy for four seasons.

What inspired you to become a winemaker and how have you got to where you are now?

travel, brew beer, potter in the garden and hang out with my family.

I grew up with wine always being on the dinner table. The light bulb moment was 15 years ago working in a French bistro in Sydney as a wine waiter and a third of a bottle of 1983 Armand Rousseau Chambertin Clos de Beze was left over. After studying winemaking in Adelaide, I aspired to learn more about Old World techniques and get more of an international perspective.

What keeps you awake at night?

Who do you think is the most influential person in the Australian wine industry today?

We are currently changing over all our barrel racks to John Falland Barrel Masters. Even winemakers can stack these racks!

I admire people like Tom Shodbrook in the Barossa and Erin Klein at Ngeringa in the Adelaide Hills who are trying different things for Australia with their viticulture and winemaking. I also like the wines of Bannockburn made by Michael Glover and Lethbridge made by Ray Nadeson.

Which of your wines do you most enjoy making and why?

We have some really old vineyards here at Best’s including Shiraz and Pinot Meunier. The wines that come from these vineyards are unique. They are elegant and have real personality, but with an understated power and substance that is usually naturally all in balance.

What is your favourite time of year in the winery and why?

I love the hype of vintage; getting out in the vineyards and seeing the development of the flavours in the grapes, the intensity of making decisions based on the fruit and monitoring the revelation of flavours and aromas. It is a celebration of all the hard work done in the vineyard.

Tell us about your most memorable winetasting experience.

I think I already covered it. That bottle was my first cerebral, sublime wine moment and it was with my future wife.

When to pick a vineyard and getting a wine right before bottling.

How do you de-stress after vintage?

Play golf and drink beer.

What was the last big-ticket equipment purchase you made in your winery?

Would you recommend the equipment to colleagues?

What has been the best business decision you’ve made for your winery.

Entering our Bin 1 Shiraz in the 2012 Melbourne Wine Show.

Which export markets are of most interest to you and what do you think is the key thing that will help you succeed in that market?

The Brits and Irish have been strong supporters of Australian wine for a long time. They are generally quite wine savvy and they can recognise the different regions of Australia and their charms.

I think Australia needs to continue to educate these markets about the regional and style differences in Australia and provide them with exceptional wines.

What do you think of the Australian wine show system? Do you enter wine shows?

Why/why not?

I think outstanding wines will always stick out, but I have found what the judges determine what is a silver or bronze medal in one wine show, will be awarded nothing in another show.

At Best’s we typically enter our local shows and the major city shows. As Viv Thomson said recently after winning the Jimmy Watson Trophy, ‘I'd like to thank the judges for getting it right.’

The ANZG&W magazine is a very astute synopsis of the developments and achievements in the industry. I like to read it to keep up to date with what is happening in Australia and New Zealand.

I maintained a subscription whilst I was overseas and it served as a good link to home. I even brought a stack of back issues with me while living overseas and now back to Oz!

to drink and promote than bland multiregional blends. Find what is good in your vineyard or region and stick with it.

From a research and development perspective, is there one single piece of research in the wine industry that has really influenced you or your directions in winemaking?

Not a single piece. SO2 management and the relationship between that and pH has been pretty influential, but overall I think our improved scientific understanding of the microbial influences in the vineyard and cellar and their effects has given me a greater respect of these bugs and an improved ability to control them.

What do you like to do when you’re not making wine?

What do you think is the Australian wine industry’s biggest challenge and what is your solution to the problem?

The Ark question. The world is flooding ... which two wines (white and red) would you take onto the Ark?

At the moment I am building a tree house in the backyard for my two boys. I also like to play golf, ride mountain bikes,

Mediocrity. Wine that has a unique story and individuality, with flavours that represent this, are much more interesting

A Methuselah of 1990 Dom Perignon Champagne and a demijohn of 1999 DRC Romanee Conti.

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December 2012 – Issue 587

sales & marketing Outlook conference provides a springboard to success The Winemakers’ Federation of Australia was justifiably upbeat following the strength of positive feeling exhibited during the proceedings of October’s The Change Agenda – Wine Industry Outlook Conference 2012, in Melbourne from 23-24 October.

THE CHANGE AGENDA for the Australian wine industry must focus on profitability, new routes to market, and a refreshed approach to regional branding and marketing – and we have the will and ability to make this happen.

Those were the key messages to come out of the recent successful Wine Industry Outlook Conference in Melbourne, according to Winemakers’ Federation of Australia CEO Paul Evans.

“WFA president Tony D’Aloisio set the scene in his opening address when he noted that while the industry was responding strongly to the many challenges it faces, we need to drive profit improvement initiatives with a greater sense of urgency over the next two to three years,” Evans said.

We need to drive profit improvement initiatives with a greater sense of urgency over the next two to three years.

WFA president Tony D’Aloisio

“There was real interest in subsequent sessions that looked at how wine companies can rethink their pricing strategies, core business issues such as cashflow, and the potential and pitfalls of online marketing as a new approach.

“Most importantly, there was a genuine awareness that the global wine business and the tastes of global wine consumers are changing.”

Evans said the conference brought positive news for the domestic market, with Michael Walton from Nielsen Pacific reporting a clear growth opportunity, much of which would be won by family businesses.

82 Grapegrower & Winemaker

Presenters at the Outlook Conference assemble for a group photo. From left are Jeremy Oliver, Katherine Brown, Campbell Thompson, Tony D’Aloisio, Lulie Halstead, Michael Walton, Paul Evans, Mark Soccio and James Gosper. Photo: Grahame Whyte.

There was confirmation, too, that Australia had the vision to shape its future.

“UK wine consultant Mike Paul gave a thought-provoking address in which he challenged Australia to define its goals and live up to its potential, then he subsequently was excited by the case study of how the Barossa is going about its regional branding, which he saw as a blueprint for others,” Evans said.

“And Mike praised the conference program’s focus on business issues and the calibre of input from presenters and delegates, saying it was not something he could imagine happening at industry gatherings in Europe.”

Outlook MC Jeremy Oliver summed up the conference messages with the following 10 points: 1. Australia needs to recognise and communicate its strengths – we are our own hardest critics and judge ourselves too harshly. There is every justification for Australian wine to be confident in what it is doing.

2. Australian wine is looking at a growth of $320 million over the next three years, which should generate some optimism. Half of that will flow to small family-owned wineries. And this is not a cycle.

3. Be careful of sales channels orientated to promote the retailer ahead of the www.winebiz.com.au

brand – if brand is important to you.

This applies particularly for third party internet retailers.

4. Be careful of any sales channel that could replace brand loyalty with a focus on price. Retailers are very empowered today and have an infinite ability to substitute your brand.

5. Enter any new market with 20:20 vision – you need knowledge of structures, who your consumers will be and how they will relate to your brand and price.

6. Use your pricing strategy to make more profit. It is possible that without losing sales you could be more profitable after a detailed examination of your prices.

7. Pricing should not be derived from costs – value is much more important, especially when balanced against risk.

8. The biggest challenge is to understand your route to market. But you have to – everywhere.

9. How the Barossa has done it. A brilliant model that can be adapted wherever you are and if you are wondering if this sort of thing applies to you if you are in places like the Riverland, I have two words: Banrock Station.

10. What does Australian wine want to be?

The best in the New World? Or the best in the world? It could do either.

December 2012 – Issue 587

label design

&

Sometimes, less is more Name : Fraser Smith (art director/designer) Company: Amplify Industries (amplifyindustries.com) As the art director, Smith oversees the design and production of all work produced within the agency for all of Amplify’s key accounts. More than eight years of commercial design experience, coupled with extensive experience in the commercial photography industry and with links to film and TV production, allows Smith to visualise the final product – from concept to execution – across a range of media and applications.

What inspired you to work in design, and what aspect of label design do you enjoy the most, or derive the most satisfaction from?

Being a musician and with my first job out of high school being in a record store, I was always drawn to great packaging for CDs and vinyls and the role it played when conveying the artists’ visual concept. It was my dream to produce my own record and design the artwork as well. I’ve been lucky enough to achieve this in my life and also bring the same concept to other industry sectors.

What was the inspiration or key branding message behind this particular wine label?

colour, texture, perceived value and reputation.

Have you seen many changes in label designs over the past decade and what labelling trends do you see emerging into the future?

I think over the recent few years, simplicity and a ‘less is more’ approach is becoming more prevalent. Consumers respond well to labels that don’t appear to be hiding something behind every bell and whistle that is afforded by the print process. Crisp, cool and considered design allows wines of all levels find their niche market.

With Hungerford Hill being one of the Hunter’s most established wineries, we wanted to create the same sense of history and heritage often associated with longstanding, family-owned wineries of Europe, etc. By referencing the artwork of some of the earlier labels of the 1960s from HH, and combining that with a clean, crisp and modern edge, we can position the brand as a traditional industry leader and the product with the quality one would expect.

To what extent do countries respond differently to labels and/or wine marketing images?

What are the technical specs used in the production of the label, i.e. printing technique, processes, colours?

Understanding the winery, the brand, and the team behind the production of the wine is important. Every wine has its own personality and it’s the designer’s role to bring that through in the visual representation of the wine. With so many wines competing on the shelf, we feel at Amplify that simplicity is key – so there’s no design for design’s sake.

The use of uncoated stock (for tactility),an embossed logo for subtle texture and PMS colours for consistency.

In your opinion, what are the most important labelling concepts to impact on wine sales and marketing success?

We’ve found that the Chinese market responds well to the glossier labels as opposed to say, the local market, where clean white labels offer a more premium look.

How can label designers overcome the challenge of helping a wine bottle stand out as the market becomes increasingly congested?

The most important concepts are shape, December 2012 – Issue 587

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Grapegrower & Winemaker

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sales & marketing

Nurturing and protecting our environment makes sense Jeffrey Wilkinson

AS THE OWNERS or beneficiaries of a permanent crop, grapegrowers and winemakers have long realised the importance of nurturing and protecting their viticultural environment. Because of Australia’s long standing ‘all visitors welcome’ approach to cellar door sales, wine lovers have been encouraged to visit wineries and share the viticultural environment with the winemakers.

Visitors have learnt about what aspects of the viticultural environment make wine special. This is a powerful marketing resource that is genuine and authentic, and separates wine from so many other consumer goods. It is however, not practical to rely on cellar door sales visitation to be the sole conduit of your communication on positive environmental marketing messages.

You should also note that a positive environmental message is however just one of your resources. Some winemakers have found out the hard way that although their product may be organic, and made to the most impeccable standards of environmental sustainability, if it too expensive, poorly packaged or not consumer friendly, then they will have difficulty selling it.

So if you are proud of your environmental credentials, and are making wines that enjoy a popular following already, should you be advancing an environmental message to consumers in addition to everything else you do? Market research is informing us that increasingly, consumers do wish to know more about the environmental soundness of their food and beverages – and wine is part of that.

How can a positive environmental message be successfully conveyed to consumers who are beyond the reach of your cellar door. The look and feel of your entire marketing mix will provide cues to consumers about your environmental soundness, but your packaging, website, newsletters, events and point of sale material will provide the best messages to consumers.

Your packaging can be designed to create an image of environmental wholesomeness without looking like a recycled hessian bag. The choice of colour schemes, imagery and limited use

84 Grapegrower & Winemaker

of foils and metallic inks is particularly important. The wording of your back label message can incorporate your commitment to the environment, and some positive environmental messages.

Remember though that this must be authentic. People will turn up at your vineyard one day and ask you to show them the site where you turned your waste water into an ecological wetland.

On the subject of packaging, the weight of a glass bottle has for a long time been regarded as being in direct proportion to the quality of the wine inside. The heavier the bottle, the better the wine, so if you are lightweighting your bottles, go slowly so as not to lose any sales.

Take the opportunity to explain how a lighter bottle lowers your winery’s carbon footprint and still protects the wine more than adequately.

Your website and social media can be a powerful driver of positive environmental messages. We could devote an entire column to this subject. Research is informing us that websites themselves are not driving high sales for wineries, with consumers shopping elsewhere where they can find a mix or different producers, and with promotional prices.

But don’t be fooled by this. Consumers may shop elsewhere, but they are forming emotional attachment to wineries that have a website that speaks to them about their interests, which increasingly includes environmental concerns.

When you write your newsletter to your customer base, don’t forget to include some positive environmental messages. This should never be at the expense of a strong message about the fantastic quality of this year’s wine.

However, the messaging is not mutually exclusive. One of the reasons you are making fantastic wine is because of your stewardship of the environment, that is the source for the quality of your grapes and so it goes on.

Historically, Australian consumers have trusted that the wines they enjoy so much have been made in an environmentally sound and responsible manner. In the future we know they will be asking for more information to back this status up. With a balanced approach to your marketing mix, you can www.winebiz.com.au

include positive environmental messages for consumers that will satisfy this need, without detracting from what makes you special already.

Market research is informing us that increasingly, consumers do wish to know more about the environmental soundness of their food and beverages – and wine is part of that.

Jeffrey Wilkinson WCA executive officer

Wine Communicators of Australia (WCA) is the national organisation for professionals who talk about - and talk up - wine for a living. WCA provides a link between the wine sector, media and consumers. The membership of WCA shares a commitment to excellence, professionalism and innovation in communication about wine. Our members are kept informed of key issues and have a voice that shapes the future of Australian wine.

We welcome new members at any time.

Visit the website for more information www.winecommunicators.com.au.

Jeffrey Wilkinson WCA executive officer December 2012 – Issue 587

Turning your one-time customers into long-term members Michael van der Sommen

WITH MOST WINERIES offering some level of direct sales to their customers, the smart ones are realising that the real profit is in the repeat sale. Why? The cost of acquiring a new customer to attend an event or visit your cellar door, and then to make a purchase, can be high. Converting a one-time visitor into a repeat buyer means you are not paying those first-time acquisition costs in subsequent sales. The most popular way of achieving this is to develop some type of winery club and turn your customers into club members.

So when a winery develops a club, designing membership criteria becomes less about what the winery want to sell, and becomes more focused on the member: deciding what type of customer the winery wants, what is the target lifetime value of each member, what member behaviour the winery wants to reward, and what benefits the members will value.

Individual factors in building a wine club For each winery, this is different and can be based on factors such as the potential member’s perceptions of the winery brand, the rarity and scarcity of the wines, whether the winery is focused on events and activities or not, and how much resources the winery is willing to invest in managing the membership.

For example, Rusty Mutt is a McLaren Vale winery producing less than 500 cases of just one wine, a Shiraz, each year. Their wine club is built on the premise that once a customer purchases a six pack of the current release wine, they become a member. The benefits are relevant to members: invitations to events, member pricing on repeat purchases, and first access to next year’s vintage release. The only stipulation is that to keep membership current (and keep receiving benefits), members need to purchase the next vintage on release.

For a small winery with both limited wines and admin resources, this simple membership structure means the owners just need to record who has purchased the current vintage, and ensure the members receive current benefits. There is no commitment from members other to purchase next year’s allocation on release: if members decide not to take up the offer, they stop receiving the benefits, so it is the wineries interest to December 2012 – Issue 587

ensure that current members are engaged enough throughout the year to want to purchase their next vintage.

Moving on from a mere mailing list Villa Tinto, from the Barossa Valley, has developed a membership programme for their cellar door bases on recurring purchases, or a commitment wine club.

They send a six pack of wine every four months to their members. Members can cancel at any time, but then lose their membership privileges if they do.

“Our previous ‘club’ was just a mailing list,” Dianne Di Palma from Villa Tinto said.

“It was not working for us. We found that unless we discounted heavily through email marketing, we were not making repeat sales. To drive sales volume, we were giving discounts to our mailing list, but it was not a twoway relationship. We did not seem to be building loyalty, but rather were teaching our mailing list to wait for a discount offer.”

These two wine clubs have attempted to turn the tables on how they recognise and reward their best customers by developing a club for them. They are asking for some level of loyalty from their customers before giving discount, and are focusing their efforts on a smaller but higher value group of customers.

Measuring returns on efforts The results? It is still early days for both wineries but they are seeing the value in placing the focus on member lifetime value. The customer who are joining their club are doing so because they genuinely like the winery, its people and wines, and they want to be part of the club’s success. They are finding ways to engage and reward their members through special events, such as memberonly dinners, and Villa Tito is producing special member-only premium wines.

But probably the greatest benefit for the winery is that these club members have friends just like them. They share their wines at home, invite their friends to events, and the winery receives a steady stream of potential club member leads.

Both of these examples are membership systems put in place by small wineries, but membership is relevant to wineries of all sizes. There are many models of developing a member program, such www.winebiz.com.au

Top tips for developing WINE club membership • Decide on a strategy and stick to it: building loyalty and membership is a long-term strategy • Focus on the needs and wants of the members first, as this is what keeps people engaged with clubs • Look at what you can offer to members beyond discounting – everyday activities at the winery or vineyard are like gold for club members • Develop club rules around what your members are currently doing: build a club around a popular or unique wine rather than forcing members to buy something they don’t want • Customer service is key – club members are your VIPs, they need and deserve extra service and attention • Ensure scalability – use a club structure that will enable you to scale for growth: always think, could we manage this club with 1000 members?

• Get the right technology to simplify and streamline your club management – admin costs can eat into your profit, and the right tools will reduce mistakes and extend member tenure.

as offering annual allocations, earning reward points for each purchase, or a minimum annual purchase requirement.

Commitment clubs have proven popular for customer and wineries. For members, automatically sending members their allocations or club packs year is a simple way for members to maintain their membership, and it defines a clear set of rules of membership status: while you are subscribed, you are in the club, when you unsubscribe, you are out.

Conclusion With good pre-planning, investment in the right technology and people, and developing a member offer which is relevant and engaging, wineries have the opportunity to build a strong membership base for their brand with secured sales at increased margins.

Michael van der Sommen is the owner of Cellar Connect Consulting and can be contacted on Michael@cellarconnect.com.au or 0448 241 172.

Grapegrower & Winemaker

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sales & marketing

Selling wine online Grapegrower & Winemaker asks an e-commerce businessman about his approach to moving wine on the web.

Adrian Mullan

throughout HISTORY Wine has always been a social experience for people. We enjoy it during romantic meals, weddings, and in the company of close friends.

Purchasing wine as well has had a typically social pathway to our glasses.

We visit vineyards, we sample, rate, judge, and ask for suggestions.

Converging online e-commerce and the wine industry is a natural fit.

The internet has opened up a world of information to wine drinkers, allowing consumers to openly discuss and share experiences. The question is, how can winemakers best utilise this format to market, promote and deliver their wines to consumers?

What do winemakers need to know about the current e-commerce environment?

The internet is a very fast moving target.

People now have access to vast amounts of information at their fingertips.

Developing a website devoted to selling wine online can be a bit of a challenge without the right team guiding you along. When all else fails, try not to reinvent the wheel. Following in the footsteps of larger successful retailers is also never a bad option. Look to see where menus are placed, search bars are located, options that are presented to the customer, and overall flow of a site.

Companies need to take the approach that an e-commerce site is never completed. It’s a constantly changing and updated site. Creating new and fresh content attracts customers and bodes well for search engine results.

Providing key information (addresses, phone numbers, images of winery) are also vital components. High quality images and graphics should be implemented with the same care and discretion as one would have for the label on the bottle.

What can you do to really stand out in the crowd?

With internet browsers' attention being pushed and pulled in any direction, finding a way to really stand out and hold

86 Grapegrower & Winemaker

them for that limited amount of time is very important. Gaining a customer’s confidence and proving credibility are just some ways to be the best pick of the bunch. High quality images, detailed personable product descriptions, user friendly layouts, and constantly updated content are key to holding that customer on your site.

Websites are also great ways to determine your clientele and its demographics. The ability to capture that information and optimise marketing towards them can prove extremely effective.

Placing as much care as a winemaker does to their creations, a professional e-commerce team can carefully create an experience befitting the highest of standards.

How is social media impacting the way browsers shop?

Integrating social media into an e-commerce website has now become a prerequisite. Creating websites that allow users to comment, share, and save products are all reasons why a winemaker would want social media on their site. With wine being highly based on suggestions and recommendations, social media is a perfect solution for tastemakers to share their love of great wine with their friends.

Allowing followers to publicly ask questions and develop a conversation with winemakers creates strong, longlasting customer ties.

What advantages can be found from selling wine online?

As with any product sold online, there are no operating hours. You are open 24 hours a day. The ability to sell to customers at any time brings a level of convenience one wouldn’t get if they were purchasing through traditional methods.

A direct relationship to the customer is created as well. This can help with customer service and cater to the consumers’ needs and requests.

You have the ability to control and www.winebiz.com.au

market the story of your own products on a space you manage. Romanticising the winemaking methods or describing the surrounding land from which the product came from can be elaborated upon online.

As with any direct to consumer model, e-commerce solutions allow for instant profit flow and larger margins in comparison to a conventional distribution model.

A wider audience is another advantage.

Being online allows you to make yourself discoverable to wider range of people.

Developing a strong search engine optimisation strategy can yield increased traffic and more sales.

What about clearance stock?

Online shoppers are a varied group of consumers. One might be highly educated about the product and knows exactly what they want. The other might be out for the best possible deal. An online presence allows winemakers to leverage the numerous amounts of marketing possibilities to spread their message and quickly move stock. Flash sales have proven very effective and can be easily implemented on a top tier e-commerce solution. They create a sense of urgency and accomplishment when done correctly. Updating home pages, and providing a sale section to your site are other viable solutions.

How can a winery use a website to develop databases, customer loyalty and repeat business?

Capturing information and retaining that for future use is a vital part of what e-commerce is all about. Increasing a winery’s database and utilising it to address past customers and winery guests allows companies to constantly promote new releases, special editions, and clearance sales. Email marketing, along with social media, are highly effective ways of staying in touch with your clientele.

How can we educate shoppers on our wines?

Having customers review your wines, linking reviews, and providing highly descriptive stories can help convert buyers and educate them at the same time. In comparison, a wine bottle on a store rack rarely has much more than a price attached to it and the information that is placed on its label. You also have the ability to control the content of the story and make appropriate food suggestions.

Adrian Mullan is the founder and a director of www.

EcommerceWebsites.com.au.

December 2012 – Issue 587

Amcor, your partner in superior wine closures

Setting the global standard in beverage closures Amcor produces a range of Stelvin® Closures for wine and spirit applications.

Supplying some of Australia and New Zealand’s finest wineries, Amcor has a distinct understanding of local market requirements. This is supported by a keen focus on product quality and

brand awareness – all while remaining price competitive. So whether you’re simply after Stelvin® Closures, or a fully integrated packaging solution for your wine or beverage, Amcor really is your one-stop packaging partner.

For For more more information: information: TT++ 61 8 8433 8433 2500 61 8 2500EEstelvin.sales@amcor.com closures.customerservice@amcor.com or 2012 orvisit visitwww.amcor.com www.amcor.com©Amcor ©Amcor 2012

Creating aa new Creating newworld worldofofpackaging packaging

sales & marketing

Cork wins on sustainability Stephen O’Loughlin

THERE MAY BE many new forms of closures that have entered the wine industry over recent Bottling, years, but we are unlikely to see the good old cork lost forever, as it remains the most labelling & sustainable product in the bottling process. packaging Its reusable, renewable and recycling qualities make it environmentally beneficial to the marketplace and many consumers still have a preference for cork in their wine.

M.A. Silva Corks Australasia, established in the Hunter Valley region of New South Wales in 2008, is one of the few companies still offering cork to the wine industry.

M.A. Silva’s managing director Mario Tavares heads the local operation that continues to import high quality corks for still and sparkling wines from Portugal and distributes throughout Australia.

He believes there will always be a need for cork and is actually finding many winemakers coming back to cork who had previously tried the alternatives.

“They find those other products age the wine quicker, while wine matures better using cork,” Tavares said.

The company actively promotes sustainable forestry practices throughout the cork-growing region of southern Portugal, which produces over 50% of the world’s cork.

The company’s proximity to the cork forests allows for

88 Grapegrower & Winemaker

Cork offers unrivalled environmental benefits.

immediate control of the seasoning conditions and minimises greenhouse gas emissions due to transportation.

Cork oaks remove the greenhouse gas, carbon dioxide (CO2), from the air as they grow, which affects global warming.

The production and usage of plastics has been proven to release 10 times more CO2 than cork and 26 times higher in the use of aluminium (see graphic above).

The cork forests of Portugal are also diverse, healthy ecologies that support a variety of plants and animals, including endangered species.

The ‘Montado’, as the region is known, contributes to both regulating the hydrologic cycle and soil protection, especially avoiding desertification.

The cork oak bark is first harvested when the tree reaches maturity at approximately 20 years old, and only re-harvested again every nine years.

However, the bark only becomes usable for bottling after the third harvest of the tree, which is around 40 years of age.

Cork wood is produced by stripping the bark off the tree, but does not harm or kill the tree.

Harvesting is performed by hand with traditional tools, minimising any environmental impact and actually improving the health of the tree.

Thus from the success of these methods, cork forests are not only thriving, but the total volume of harvestable trees is, in fact, expanding every year.

So the availability of cork should never be a problem.

There is nothing more suitable for completely sealing a bottle than natural cork either.

It is resistant to wear and tear, resists humidity and oxidation and retains elasticity for a long time.

“We’re better able to overcome the oxidation of wine by reducing TCA, taints and tannins using cork,” Tavares said.

M.A. Silva only buys cork wood from certified forests that endorse the best environmental practices.

It has also been well recognised for addressing the growing demand of ecological and sustainable products, being one of the few cork companies to be certified by world forestry organisations PEFC (Programme for the Endorsement of Forest Certification) and FSC (Forest Stewardship Council).

www.winebiz.com.au

December 2012 – Issue 587

Stephen O’Loughlin

WINERIES ARE FOREVER looking for new ways to promote their products with catchy names and various bottle shapes, all to gain a small edge in the market.

Bottle embossing and debossing have been widely used tools in the branding process for winemakers to make their products stand out against the rest of the competition.

These have delivered a flexible approach to bottle design that can be applied to any surface of the bottle, including the neck, shoulder, label panel and base.

However, now they can go one step further with the latest technique being internal glass embossing, which changes the configuration and design of the bottle to the next level.

Amcor Glass has only been offering this packaging innovation in the past year.

It is simply an additional method for winemakers to distinguish their product with distinctive design options, which are only limited by their imagination, giving them superior branding opportunities.

Amcor Australasia sales manager Adam Niederer said there has been great interest from winemakers

December 2012 – Issue 587

who may utilise this method more in the New Year.

The features of such technology allow for a fully customised design to uniquely position a winery in the marketplace. Simple designs are best, though, for ease of manufacture at this stage and for bottles to have a real effect.

Niederer said the company can work with any customer on a design that they are looking for, provided it is realistic to produce.

“The limitation on this concept is that any detailed requirements will be lost in the process, hence the designs need to be fairly basic,” he said.

Amcor presently offers an exclusive striking ‘swirl’ design, but other designs are available in the market, such as dotted patterns, and creative wineries can come up with variations of their own to capture attention on shelves.

“Any bottle form can be used although we recommend that the colour be either Arctic Blue or Flint, otherwise the design will not be visible,” Niederer said.

“This obviously lends itself to white wine, as red wine would hide any features in the bottle.”

It even provides consumers with a surprising reveal effect as designs come to life when wine is poured from the bottle.

At the same time, with the embossed design being applied inside the bottle, the outer surface remains smooth for ease of labelling.

It is also ideal for deterring export counterfeiting, which has been of some concern in parts of Asia.

www.winebiz.com.au

Amcor presently offers a ‘Swirl’ design in Arctic Blue glass colour for use with white wine.

Branding of a difference stands out on the inside

Grapegrower & Winemaker

89

business & technology

Email and internet crucial for wine businesses Having an up-to-date disaster recovery plan for your computer hardware is an essential part of running a profitable business.

ASK ANYONE about what really worries them about data storage, and almost all will reply that their worst technology nightmare is a critical server crash. It could take hours or even days to repair or replace the physical server. Then you need to reinstall the operating system (best case is two to six hours), all the applications, service packs, security updates, patches, etc. Then comes the tricky part – trying to restore your data from last night’s backup (fingers crossed the backup worked correctly). The whole time the server is down, users are unproductive.

Imagine trying to run a business without email and internet, and without access to your files. Deliveries, inventory, client databases, calendars – it’s all crucial to a busy and profitable vineyard or winery.

Despite the risks, there are still a lot of businesses operating in Australia without a disaster recovery plan (DRP).

With just a few simple steps and a bit of forward planning, you can very easily provide peace-of-mind to your business and protect those vital data files.

Furthermore, technology has advanced recently, making it quicker, cheaper and much faster to protect your business’ digital assets.

As Greg Wyman, vice-president Asia Pacific of StorageCraft says, “There are two sorts of users in the world – those that have lost data and those that will lose data. At StorageCraft, we take data loss as a very serious issue and have developed StorageCraft ShadowProtect software to deliver a unified backup,

recovery, migration, replication and disaster recovery solution that is affordable, rock solid and easy to use to reduce the chances of data loss in any size of business.”

The fundamental goal of any DRP is to minimise data loss and downtime.

While there is definitely no single plan to cover all businesses, there are some fundamentals that should always be included. Prevention is the first thing, followed by early detection, then correction of the problem.

Disaster recovery plans are measured by recovery time objectives (RTO) and recovery point objectives (RPO). Put basically, this means the amount of time it takes to get your business up and running after a crash, and the point at

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December 2012 – Issue 587

which data is saved, and therefore can be restarted from that point.

Traditionally, file-based backups have been stored on tape at the end of each day, then physically archived. Assuming the backup takes place at only night when the system is idle, the recovery point is set at, say, 10pm the previous day. If staff had worked a full day before the disaster event, all that data might be lost. With 10 staff working eight hours each, that totals up to 80 hours.

In a worst-case scenario, backups from the previous night might not have worked or only stored part of the data, and the system can only be partially restored. Days, weeks, or even months of data might be lost, which could send a business right to the wall.

Fortunately, today’s fourth-generation recovery technologies dramatically change the RTO and RPO for any size of business. Wyman explains that a server of almost any size can now be restored in as little as three to five minutes, back to the state it was in 15 minutes before the crash.

“Using virtual boot technology, StorageCraft’s ShadowProtect software creates an almost instant temporary disaster recovery environment based on virtualisation,” Wyman said. “Your whole system operates in this temporary environment while the physical hardware problem is being dealt with.”

The ShadowProtect software captures an image of your system every 15 minutes, so data is never exposed to more than 15 minutes of risk. ShadowProtect then uses the captured image to migrate your data back to the same piece of hardware, providing it can be restored, or to a new server once that has been sourced. With this latest technology, it only takes about 10 minutes to migrate the old data onto a new server, regardless of size.

Axium IT provides computer solutions and management out of Burnie, in northwestern Tasmania, an area well known

for its cool-climate varieties. Axium’s James Cassidy said: “Having a serious hardware failure can be a real disaster for a business. We took on a client recently and our audit revealed they had no backups in place. We installed StorageCraft’s ShadowProtect, and literally one week later their only server crashed, knocking out internet, email and access to years’ worth of files. It would have been a disaster in every sense, with business coming to a complete standstill”.

Fortunately, since they now had a DRP, their ShadowProtect backup software enabled Cassidy and his team to rebuild the company’s server on the spot, and

in the final stages of releasing a new solution that enables servers (physical or virtual) to be backed up locally (at the customer site) and then replicated to a StorageCraft Cloud (a remote storage facility) – for near instant cloud-based disaster recovery without you having to own or invest in a cloud infrastructure.

This powerful solution delivers the ability to restore files and folders locally or remotely in a fraction of the time of a traditional backup product. Your entire computer infrastructure can be spun up to full production in minutes.

With affordable and readily available solutions like ShadowProtect, there really

Using virtual boot technology, StorageCraft’s ShadowProtect software creates an almost instant temporary disaster recovery environment based on virtualisation.

Greg Wyman

they were running at full capacity again by the end of the day’s trading.

Cassidy also uses StorageCraft’s Watchdog solution to help with early detection of possible problems. This software allows his team to view a server’s performance from a remote location, so Cassidy can always be sure his clients’ hardware is running well, and backups are being performed on schedule.

However, what happens if a fire or flood has just destroyed your office, as well as your computers? Now your local backups are useless, as they have probably been destroyed as well. StorageCraft are

Now at Australia’s leading wine industry website portal

is no excuse for operating your business without a DRP in place. A system can be fully restored from any point, at any time, and fourth-generation real-time recovery technology makes it fast, simple and rock solid.

ARE YOU STILL REQUIRING CELLAR HANDS OR LAB. ASSISTANTS for the 2013 VINTAGE? The popular WINE EXPERIENCE INTERNATIONAL Program enables young people, from many countries, who are wishing to gain an opportunity to acquire additional practical experience towards their Career objectives.

These qualified young people are seeking a period of about three months work and are available for the 2013 Vintage.

For further information contact:PO Box 3093 KEW, Victoria 3101 Ph (03) 9818 2395 – FAX (03) 9818 7255 Email: auintagx@bigpond.com Web: www.agriculturalexchange.com

Ph: 08 8369 9500 or Email: info@winetitles.com.au December 2012 – Issue 587

www.winebiz.com.au

Grapegrower & Winemaker

91

business & technology

Personal property securities – how these will affect you The Personal Property Securities Act 2009 is set to have an impact on the wine industry and expert assistance is needed to successfully navigate the complexities of this Act.

Sandy Donaldson and Tim Duval

W inemakers , grapegrowers and suppliers to the wine industry may all feel the effects of the personal Legal property securities [PPS] regime under the Personal Property Securities Act 2009 (Cth) [PPS Act].

It is likely that the new PPS regime will affect you, if you: • sell goods, including grapes or bottled wine, on credit • lease equipment such as barrels • have wine or other stock on consignment • have wine or other goods in storage, or • have wine held by a contract winemaker.

What is personal property?

Personal property includes all forms of property, whether tangible or intangible, other than land and some specific exclusions, such as land fixtures and water rights. It includes tangible assets, crops, wine, plant, equipment, vehicles and intangibles such as intellectual property and certain licences.

What is a security interest?

A security interest includes all things which would normally be considered to be a security such as charges,

mortgages etc. The definition, however, also includes many other arrangements which may not normally be thought of as ‘security’, such as: • a retention of title on sale of goods (a conditional sale agreement) • a hire purchase agreement • a consignment of goods • a lease of goods.

Normally, a security interest is one which secures a payment or obligation, but this is not necessary if property; • is on consignment for sale or lease • is on lease for more than one year, or indefinitely (a ‘PPS lease’) • is held by a bailee (e.g. for storage) for one year or indefinitely (also a ‘PPS lease’).

So, if you let goods or other property out of your possession or control, even if you remain the owner, you may not be able to recover the property if you are not paid, or if a liquidator or receiver or another party with a security interest takes possession.

What is required?

Generally, a security interest must be registered on the PPS Register [PPSR] to perfect the security so that it can be enforced. If a security interest is not perfected, it will not be possible to repossess or sell personal property that is subject to the security interest.

What about existing security interests?

The PPS Act and PPSR are meant to replace some 70 State and Commonwealth Acts and 40 registers for securities. Most securities on these registers have been migrated to the PPSR, but as there have been some errors or omissions, anyone holding an existing security should check: • whether the security is one that is migrated • if so, that it has been properly recorded on the PPSR. If the security is not one that has migrated, steps should be taken to register on the PPSR as soon as possible.

Retention of title, PMSIs and proceeds Suppliers of wine, grapes or other goods, who currently supply the goods on the condition that ownership in the goods is retained until full payment is received, will now need to register this interest on the PPSR. These ‘retention of title’ arrangements are specifically deemed to be security interests and should be registered as a ‘Purchase Money Security Interest’ [PMSI] on the PPSR in order to capture some of the beneficial provisions of the new regime, including: • a higher ranking claim over other

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December 2012 – Issue 587

competing interests • the inclusion of proceeds of the sale • the continuation of the security interest even if goods are ‘manufactured, processed, assembled or commingled’.

To obtain these benefits, your terms of trade or other documents creating the security interest should be appropriately drawn, and the security interest should be registered on the PPSR.

Agricultural security interests

What action is required?

If you do have security interests that are affected by the PPS regime, you should take urgent action to: • review your terms of trade to ensure that these comply with the PPS Act and take advantage of any benefits of the PPS Act • establish a system and appropriate procedures to register security interests on the PPSR. When reviewing your terms of trade, you may wish to consider other alternatives to providing credit, such as personal guarantees, payment on order or other forms of charge or security.

December 2012 – Issue 587

If you are buying property or financing or dealing with a company or other party, you may need to check whether prior security interests are registered. It is no longer possible to search company charges on the ASIC database.

Problems in enforcing securities The Federal Court has recently made the first significant decision relating to the PPSA in Australia [the Hastie Decision].

In the Hastie Decision, administrators of the Hastie Group successfully obtained orders from the court allowing equipment in the group’s possession to be sold by the administrators, although the PPSR indicated that the equipment may have been owned or encumbered by third parties with registered security interests.

Despite the registered securities the reason the administrator was allowed to sell some of the equipment was because the court found that many of the ‘security interests’ in respect of the equipment were not adequately described on the PPSR. The administrator, despite searching the PPSR and contacting concerned parties, was unable to identify which specific assets of the Hastie Group were encumbered, and who the ultimate owner was.

The lesson from the Hastie Decision is that the description of secured property on the PPSR should be as descriptive and accurate as possible. For example, if the ‘secured property’ is a tractor which has a Vehicle Identification Number [VIN] it must be described and identified on the PPSR by this VIN.

In the barrel or in the bottle, wine held on consignment may come under the personal property securities regime.

The holder of a security interest over vineyards, or the grapes produced by a vineyard, can have a priority interest in relation to those crops. This priority interest arises in the event that security interest has been granted to support the development or growth of the vineyard.

However, the security interest needs to have arisen under an executed agreement created while the vines were growing, or no more than six months before the vines were planted.

This provision may make lending to grapegrowers more attractive to financiers, as their security interest may have a higher priority than a general security interest that also covers the crop, and accordingly carry less risk for the financier.

Searching

Warning The best advice that can be given in relation to PPS is to take advice. The PPS Act is 293 pages and it is complicated. It is not possible to accurately summarise all of the provisions of the PPS regime in short comments like these.

www.winebiz.com.au

Sandy Donaldson and Tim Duval, Donaldson Walsh Lawyers, 320 King William Street, Adelaide, South Australia, 5000, Phone 08 8229 0953 www.donaldsonwalsh.com.au

Grapegrower & Winemaker

93

business & technology

International Wine Law Association conference a success in Canberra Will Taylor

THE AUSTRALASIAN SECTION of the International Wine Law Association held its annual conference in Canberra on 2 and 3 November 2012. President Will Taylor of Finlaysons opened the conference prior to the initial session on ‘The state of the industry Australia/New Zealand’. Andrew Schwarz, a partner of Taylor Woodings, and Paul van der Lee, manager economics and policy, Winemakers Federation of Australia, discussed the Australian industry and David McGregor, senior partner, Bell Gully, presented on current legal issues in the New Zealand wine industry.

Paul van der Lee made the point strongly that WFA does not regard the current industry downturn as purely cyclical, but rather as part of a structural shift. Both Andrew and Paul agreed that there was more optimism in the Australian wine industry than there had been for some time.

Session 2 was a discussion of ‘The legitimacy of wine in society’ and the speakers were Michael Thorn of the Federation for Alcohol Research and Education and Andrew Wilsmore of WFA. Although Andrew accepted that the wine industry had to take some responsibility for the harm caused by the abuse of wine, he reinforced the fact that WFA was strongly opposed to minimum pricing for wine and that consumer education was a far more effective tool of limiting alcohol abuse.

The topic of Session 3 was ‘Export controls and international issues’ and the presenter was Andreas Clark, chief operating officer of Wine Australia. He discussed the recent abolition of the export tasting panel and the rationale for that decision, with which Wine Australia remains very comfortable.

The conference then broke for the annual general meeting of the association and a meeting of the management committee.

Then, there was a Tri-Series Wine Challenge, in both Riesling and Shiraz/ blend categories, between Canberra District, the rest of Australia and New Zealand. Unfortunately, the New Zealand entries failed to land in time, but they were very much enjoyed by delegates the following day, particularly the Esk Valley Syrah.

94 Grapegrower & Winemaker

The competition between the remaining entries was extremely close with narrow victories to Canberra District in each category. The 2003 Lark Hill Riesling just pipped the 2007 Peter Lehmann Wigan and the 2009 Clonakilla Shiraz Viognier had a very narrow win over the 2008 Giaconda Shiraz from Beechworth.

The conference dinner that evening was held at The Artisan restaurant, which was an excellent dining experience. A number of very impressive local wines were enjoyed with the meal, including an outstanding Lark Hill Shiraz Viognier.

Some delegates also brought a bottle of their own to complement the local wines.

The first session on the Saturday morning was on ‘Brand protection’, Tanya Duthie kicking off with an overview of current trademark law in Australia and the role of IP Australia.

Then Kylie Thomas of Premium Wine Brands discussed the Pernod Ricard experience of protecting its brands in China. That sparked a lot of debate, with a number of delegates relating their own experiences and those of their clients in relation to IP issues in China. A Chinese delegate made the point very well that it is not unusual for IP issues to be of concern in developing economies, that China was working through the problems and that the concerns should lessen as the economy evolves.

Finally, Anthony Willis, partner of DLA Piper, discussed the recent High Court tobacco litigation and the possible implications of that litigation concerning plain paper packaging for the wine industry.

In Session 5, Andrew Williams, partner of Finlaysons, gave a history of supermarket regulation or lack thereof in Australia and the implications for small business suppliers to supermarket chains, including wineries. Again, some delegates raised their own issues and those of their clients in dealing with supermarkets and some of the other trade practices concerns they considered relevant to the wine industry (such as ‘resale price maintenance’ at the wholesale level).

In Session 6, Ben Hartley, senior www.winebiz.com.au

associate of Piper Alderman, discussed social media and the law relating thereto, including, in particular, its relevance to the wine industry.

The final session had Mark Reuter of Deloitte give an overview of wine equalisation tax and some issues and practices that he was seeing in relation to that tax. It was a very useful session.

After Will Taylor closed the conference and thanked the organisers, the delegates then left on a tour of three outstanding local wineries: Helm Wines, Clonakilla and Eden Road. All were very different, but very good, experiences. Ken and Judith Helm’s Rieslings were superb and presented by Ken in an extremely informative and entertaining manner. The Clonakilla wines lived up to their stellar reputation, in particular the Shiraz Viognier.

Finally, Nick Spencer at Eden Road had the delegates eating out of his hand, as he showed them barrel samples of Chardonnay and Shiraz from different sites and then did a similar exercise with bottled wines.

The last event of the conference was a relaxing and enjoyable dinner at Grazing at Gundaroo on the Saturday night. Some more local wines were enjoyed with excellent country cuisine.

Our guest speaker, Ken Helm, provided the delegates with a wonderful history lesson, not just of Canberra District, but of the Australian wine industry generally. He demonstrated an extraordinary ability to retain historical facts and presented the information with his own appealing sense of humour.

In summary, it was an excellent conference enjoyed by all. Without exception, I think the delegates all would say that they learned something valuable, benefited from the opportunity to network with their peers and thoroughly enjoyed the social program.

What more can you expect from a conference?

Will Taylor, wine partner of Finlaysons, is president of the International Wine Law Association (Australasian Section) Inc.

December 2012 – Issue 587

2012 vineyards survey data – removals Peter Bailey

December 2012 – Issue 587

9000 Plantings

Removals

8000 7000

Hectares

6000 5000 4000 3000 2000 1000 0

2002

2001

2003

2004

2005

2006

2007

2008

2009

2010

2012

Figure 1: National vineyard removals and plantings over time.

Source: ABS Vineyards Survey

500 450 400 350

Net removals (hectares)

300 250 200 150 100 50 Other

Pemberton

Wrattonbully

Alpine Valleys

Langhorne Creek

Yarra Valley

Adelaide Plains

McLaen Vale

Margaret River

Orange

Cowra

Swan Hill

Geographe

Clare Valley

Great Southern

Western Plains – other

Mudgee

Riverland

Padthaway

Murray Darling

0 Hunter

THE RESULTS OF the 2012 Vineyards Survey were recently released by the Australian Bureau of Statistics (ABS).

From a bearing area of 145,382 hectares, 1.58 million tonnes of winegrapes were picked during the 2012 harvest, with an additional 130,000 tonnes estimated to have been left on the vine or dropped to the ground.

Prior to the start of the 2012 harvest, 3683ha were removed from the production base while 940ha were planted, resulting in a net removal of 2923ha. Please note that the data does not include any removals that may have occurred after the 2012 harvest.

Figure 1 illustrates that removals have exceeded plantings each year since 2008 and plantings have continued a long-term downward trend. However, removals were roughly half of what they were when data was last collected in 2010 (no data was collected in 2011).

So where did the removals occur and what varieties were most affected?

Figure 2 illustrates the 20 regions where the largest area of net removals occurred. The largest area of vineyards removed was in the Hunter and represented 14% of total net removals.

The net area removed in the Hunter of almost 400ha was more than double the area removed from the region in 2010.

The second largest area of net removals came from Murray Darling (Victoria and NSW combined) with 314ha. This was significantly lower than the area removed from the region in 2010 of 1400ha. The Riverland removed the third largest area with 245ha but this was substantially lower than the 1680ha removed in 2010. Padthaway, Mudgee, Western Plains, Great Southern and Clare Valley each recorded net removals of between 100-160ha. There were a large number of regions that recorded net removals of less than 100ha, such as Geographe, Cowra, Swan Hill (Victoria and NSW), Orange, McLaren Vale and Margaret River.

There were a handful of regions that recorded net plantings, the largest occurring in Riverina (18ha), Tasmania (11ha), Pericoota (6ha) and Heathcote (3ha).

White varieties accounted for 61% of the net removals and reds 39%.

Chardonnay was the number one variety removed with 640ha, followed by Shiraz (580ha), Sauvignon Blanc (260ha), Semillon (240ha), Cabernet Sauvignon

Figure 2: Net vineyard removals by GI region.

Source: ABS 2010 Vineyards Survey

(230ha), Merlot (190ha), Riesling (180ha), Viognier (150ha), Colombard (80ha) and Verdelho (60ha).

Muscat a Petit Grains Rouge (40ha), Tempranillo (30ha), Muscat a Petit Grains Blanc (20ha) and Malbec (16ha) were the few varieties that recorded more than 10 hectares of net plantings. Most of the plantings of Muscat a Petit Grains Rouge and Muscat a Petit Grains Blanc occurred in the Riverina. Plantings of Tempranillo were centred in the Barossa Valley while www.winebiz.com.au

Malbec plantings were primarily in Clare Valley, Coonawarra and Langhorne Creek.

The 2012 Vineyards Survey data indicates that the winemakers and grapegrowers are continuing to make the necessary adjustments to bring the supply base back to a more sustainable level.

For more information on the Vineyard Survey statistics visit the winefacts page on www.wineaustralia.com or contact Wine Australia on 08 8228 2010 or info@wineaustralia.com.

Grapegrower & Winemaker

95

Australian Wine Export Market Snapshot The Australian Wine Export Market Snapshot is prepared by Wine Australia and provides the latest key statistics on exports of Australian wine.

Updated monthly, the snapshot looks at the movement in total volume and value

for the past 12 months and then drills down into more detail such as the top five destinations by value growth, movements in container type, colour, winestyle, and price point, and the top five varietal and regional label claims on bottles.

The main purpose of the report is to provide some high-level trends for the Australian wine category.

For more information please visit www. wineaustralia.com/winefacts, email to info@ wineaustralia.com or ring 08 8228 2010.

Highlights â&#x20AC;&#x201C; year ended October 2012 Key statistics Total

2012

Change

Volume ML

708

0%

Value $AM (fob)

1829

-4%

Destinations (by value growth)

$Am

Growth ($Am)

China, Pr

229

33

Hong Kong

62

8

Japan

45

5

Germany, Federal Republic

55

1

Philippines

5

1

Share

% point change

Glass bottle

Container type (by volume)

45%

-5.6

Bulk

54%

5.7

Soft-pack

1%

0.0

Alternative packaging1

0%

0.0

Share

% point change

Red

Still wine by colour (by volume)

61%

-2.4

White

39%

2.4

Share

% point change

Red still wine

60%

-2.2

White still wine

38%

2.5

Sparkling

2%

-0.3

Wine style (by volume)

Fortified

0.1%

0.0

Other

0.2%

0.0

Price points (by volume)

Share

% point change

$A2.49/L and under 2

57%

3.9

$A2.50/L to A$4.99/L

34%

-3.1

$A5.00/L to A$7.49/L

5%

-0.7

$A7.50/L to A$9.99/L

2%

-0.2

$A10.00/L and over

2%

0.1

Top five varietal label claims on bottles (by volume)

ML

Share

Shiraz and Shiraz blends

113

37%

Chardonnay and Chardonnay blends

62

21%

NOTES & DEFINITIONS

Cabernet Sauvignon and Cabernet Sauvignon blends

56

18%

Merlot and Merlot blends

27

9%

Sauvignon Blanc and Sauvignon Blanc blends

9

3%

Top five regional label claims on bottles (by volume)

ML

Share

South Eastern Australia

200

70%

South Australia

33

12%

Prepared: November 2012, updated monthly 1 Alternative packaging includes flagon, tetra, PET and other packaging types 2 The growth in this segment is due to growth bulk shipments as more Australian wine is being packaged overseas for a combination of reasons, including economic, environmental and scale rationale together with meeting the requirements of some customers.

The change in share represents percentage point change in share between the current twelve month period compared to the preceding 12 month period.

Based on data compiled from the AWBC Wine Export Approval System.

Average Value ($AUD) calculated on FOB value. Free on Board (FOB) value includes production and other costs up until placement on international carrier but excludes international insurance and transport costs.

Data is based on wine shipped from Australia to the country of destination - in some instances, wine is then transshipped to other countries for consumption.

Barossa

7

2.4%

McLaren Vale

6

2.0%

Barossa Valley

4

1.3%

96 Grapegrower & Winemaker

Disclaimer: While Wine Australia makes every effort to ensure the accuracy and currency of information within this report, we accept no responsibility for information, which may later prove to be misrepresented or inaccurate, or reliance placed on that information by readers.

Provisions of the Copyright Act 1968 apply to the contents of this publication, all other right reserved.

For further copyright authorisation please see the www.wineaustralia.com website

www.winebiz.com.au

December 2012 â&#x20AC;&#x201C; Issue 587

looking forward 2012 Australia & New Zealand December

20 (JD) South Coast Wine Show. Ulladulla, NSW. www.southcoastwineshow.blogspot.com

28 December-3 January Taste Festival Hobart's Waterfront Celebration. Hobart, TAS. www.tastefestival.com.au

27 Crush '13 Adelaide Hills Wine & Food Festival. Adelaide Hills, SA. www.crushfestival.com.au

January

28-31 Pinot Noir NZ 2013. Wellington, NZ. www.pinotnz.co.nz

January-March 2013 Leeuwin Concert Series. Margaret River, WA. www.leeuwinestate.com.au 5 Vintage Blues Music Festival. Albany, WA. www.vintageblues.com.au 7 (CD) South Coast Wine Show. Ulladulla, NSW. www.southcoastwineshow.blogspot.com

28 (CD) Royal Easter Show Wine Awards.

Auckland, NZ. www.wineshow.co.nz

looking back We step back in time to see what was happening through the pages of Grapegrower and Winemaker this month 10, 20 and 30 years ago.

December 1982 Discounting in the liquor industry is damaging the image of many wine

International

and spirit products, according to the

January

Ltd., Karl Seppelt. Commenting in the

15-17 SIVAL. Angers, France. www.sival-angers.com

10 Coonawarra Vignerons Cup Race Day. Penola Racecourse, SA. www.coonawarra.org

28-30 Millésime Bio 2013. France. www.millesime-bio.com

14 Alpine Valleys Wine Picnic. Bright, VIC. www.alpinevalleysvignerons.com.au

29-31 Unified Wine & Grape Symposium.

USA. www.unifiedsymposium.org

managing director of B. Seppelt & Sons company’s 1982 annual report, Seppelt says the wine market is in a continuing state of flux, “with discounting rife at all levels of the chain of distribution”. “In the mainland states a dozen wholesalers plus several large chains now control about half of the distribution of liquor,” he says. “It is extremely difficult to

14-18 (JD) Tasmanian Wine Show. Hobart, TAS. www.taswineshow.org 18-20 Gold Coast Food & Wine Expo.

Gold Coast, QLD. www.foodandwineexpo.com.au

JD = judging date CD = closing date For a comprehensive list of events, visit www.winebiz.com.au/calendar

maintain a brand franchise under these circumstances and the discounting is tending to drag down the image of many products.”

December 1992 Levy payers of the Australian Wine and Brandy Corporation have given strong support for the corporation to

Winebiz Calendar

borrow $1.5 million to augment the SA

Australia’s most comprehensive list of wine industry related local and international events and courses – available online FREE!

step as exports of Australian wine

Government’s $1.5 million grant for overseas promotion of Australian wine – considered an important and necessary continue to boom.

December 2002 Wine industry participants should exercise caution before paying for a registration of a domain name ending in

Search for conferences, trade shows, competitions, courses, festivals & Australian & international wine shows.

“wine”, warns James Omond, of wine law

www.winebiz.com.au/calendar

administered by ICANN, the international

specialist, Omond & Co., of Melbourne.

Omond was commenting on an item in the August 2002 issue of Grapegrower & Winemaker (Web address domain name just for wine) which, he said, was not body charged with coordinating the technical management of the intern’s domain name system.

December 2012 – Issue 587

www.winebiz.com.au

Grapegrower & Winemaker

97

Marketplace BARRIQUES ALL FRENCH OAK – from $140 Contact: Brent Treloar 0437 527 512 production@grosset.com.au

GALLI ESTATE WINERY

Wine Grapes For Sale – Harvest 2013 Port Phillip (Sunbury) & Central Victoria (Heathcote) Regions. Low Yielding Vineyards Varietals: Chardonnay, Sauvignon Blanc, Pinot Grigio, Merlot, Pinot Noir, Shiraz, Cabernet Sauvignon, Nebbiolo, Viognier, Sangiovese, Tempranillo, Grenache.

Details upon request Contact Office: 03 9747 1444 e: vineyard@galliestate.com.au

TO ADVERTISE, CONTACT CHAS BARTER ON (08) 8369 9516

FOR SALE

www.galliestate.com.au

An exciting opportunity exists for a Grape Supply Manager to join our team as we continue our growth as one of Australia’s leading producers of wine for the international and domestic markets.

Based at our winery in the Riverland and reporting to the Group Viticulturist, this senior position is responsible for ensuring the intake of grapes meets winemaking yield and quality requirements.

Key responsibilities include managing grape intake and securing new opportunities, nurturing and developing healthy grower relationships, assisting to maintain our quality management programs, conducting field assessments and providing technical support to growers and vineyard managers.

The ideal candidate will have a passion for the wine industry and the energy to build solid relationships. To succeed in this role you will possess excellent problem solving, planning, time management and communication skills, an excellent understanding of viticulture and the ability to influence and affect change.

To apply or obtain further information:

Visit our website www.kingstonestatewines.com or contact the Human Resources Manager, Jackie Whitehead on 08 8583 0556.

To apply, please email your resume and covering letter to applications@kewines.com.au before 17 December 2012.

Capturing South Australia’s Best Regional Qualities.

Does your bottling line need servicing or upgrading?

now online Marketplace

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An attractive remuneration package will be offered to outstanding candidates.

10,000L “Fineweld” style s/steel tank.

Water trap top over conical bottom.

1.2 x 3.2 Dimple plate on rear.

Air Cell insulation.

Temp probe, sample valve, 2” BSM Outlet.

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PERFECT CONDITION Replacement cost $14,000 Sell $8000+gst Located in Macedon Ranges Ph. 0427 805 699

The winegrape industry’s leading information source Subscribers can access an online version of each print issue plus over 1000 archived articles, visit www.winebiz.com.au/gwm

98 Grapegrower & Winemaker

most progressive family owned wine producers having achieved international recognition and success.

Degree qualifications in Viticulture or proven industry experience in vineyard management or grape intake management will be highly regarded.

FOR SALE

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

K ingston Estate Wines is one of Australia’s largest and

Subscribe by: W: www.winebiz.com.au/gwm E: subs@winetitles.com.au T: +618 8369 9522

• BevTech is an established business with 20 years of experience in the bottling and packaging industry.

• Specialising in overhauling, repair and tuning of Filling and Labelling machines.

• Supply of German made spare parts for your Krones machine.

• We import and install top quality new and second hand German made bottling equipment.

• 24/7 after sales service.

A FREE, no obligation site visit for a machine assessment or any other support you might require can be arranged.

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We are agents for:

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December 2012 – Issue 587

Marketplace V-120 Visible Spectrophotometers Spectrophotometers Spectrophotometer

BIRD NETTING

VINE GRAFTING

V-120 Visible Spectrophotometer UV-340 UV/Vis Spectrophotometer V-120 Spectrophotometer UV/Vis Spectrophotometer isVisible a general purpose instrument for laboratory UV-340 analysis. is aisgeneral forlaboratory laboratoryanalysis. analysis. a stand-alone scanning with 2nm bandwidth.

It has a large Permanent canopy throw over net a generalpurpose purposeinstrument instrument for it it is ais stand-alone scanning model•model with 2nm bandwidth.

It has a or large It can easily be used with enzymatic test kits for wine for comfort viewing of menu, graph and functions.

Large samcancan easily bebeused testkits kitsfor for wine LCDLCD for comfort viewing of menu, graph and Large stabilised sameasily usedwith with enzymatic enzymatic test wine •functions.

Fully UV analysis, with the convenience of a 4-position cell holder. ple compartment accommodates a wide range of accessories. analysis, with the convenience of a 4-position cell holder. ple compartment accommodates a wide range of accessories. analysis, with the convenience of a 4-position cell holder.

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Phone: (08) 8524 4025 December 2012 – Issue 587

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Cane Support Tabs 65 x 65 x 480 Most popular vine size

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Grapegrower & Winemaker

99

Marketplace

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Vine / Tree Guards

Equipment

FROM GRAPE TO THE BOTTLE

REFRIGERATION MONOBLOCS Europe’s leading refrigeration supplier now in Australia Kreyer are specialists in manufacture of products for temperature controlled processing of grape juice, fruit juice and wine. All products are made in Germany and carry a 2 year warranty and a 24 hour customer support service.

Kreyer’s range includes ‘MCK” and ‘Chilly Max’ monobloc chillers and heaters for all sized wineries as well as the unique ‘Kreyopack’ range with built in tube n tube for fast and efficient temperature control.

Also available are individual and multi tank temperature control systems.

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Solenoid Valves and simple control boxes with BUS interface