Grapegrower & Winemaker

January 2014

2014

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January 2014: Issue 600

Contents features 20

WGGA news

40

Vineyard machinery

58

Yeasts and enzymes

66

Laboratory equipment and services

69

Tanks and wine storage

31

Using precision viticulture to extract value

35

Changing the vineyard for climate change

37

Window into a very warm wine industry

winemaking 43

You’ve got to be a hot shot to hit the moving

72

Material handling – winery

75

Bottling, labelling and packaging

47

A global love affair with Linnaea

79

Business and technology

49

Effects of metals on the evolution of volatile

target of cold stability

sulfur compounds in wine during bottle

news

storage 52

6

in the vineyard

My View: Where is our industry’s next 56

generation?

7

News feature – Trends for 2014

17

E-commerce makes its cyber stamp on

Bizot and Croser – it’s been a marriage made SIMEI sets scene for spectacular technology

sales & marketing

Australian wine industry 18

Regional Roundup: Tasmania

75

Be where the people are

grapegrowing

business & technology

24

Global wine regions with a new sparkle

79

Still plenty of bang left in the boomer bubble

28

Rainfall infiltration in Yarra Valley vineyards

80

Capturing value in the marketplace

19

20

cover

regulars

The brand is applied to another barrel in the Seppeltsfield cooperage.

5 83 84 85 86

what's online export snapshot looking forward advertiser index marketplace classifieds

69

In this issue January Publisher and Chief Executive Hartley Higgins Managing EDITOR Elizabeth Bouzoudis EDITOR Andrew Mole editor@grapeandwine.com.au Editorial advisory board Dr Jim Fortune, Denis Gastin, Dr Steve Goodman, Dr Terry Lee, Paul van der Lee, Bob Campbell MW, Prof Dennis Taylor and Mary Retallack Editorial Stephanie Timotheou Contributors Steve Goodman, Mary Retallack, Greg Howell Advertising Sales Chas Barter sales@grapeandwine.com.au Circulation: Melissa Smithen subs@winetitles.com.au Subscription Prices Australia: 1 year (12 issues) $77.50 (inc. GST) 2 years (24 issues) $145 (inc. GST) New Zealand, Asia & Pacific: 1 year (12 issues) $110 (AUD) 2 years (24 issues) $210 (AUD) All other countries: 1 year (12 issues) $174.50 (AUD) 2 years (24 issues) $339 (AUD) Students (Aus only): 1 year (12 issues) $66 (inc. GST)

New Year is often a chance to start with a clean slate and forge a new path – but in 2014 that does not appear to be the case for the wine industry.

Still struggling under the double burden of oversupply and slowly recovering export demand, the industry is still being confronted by necessary, and overdue, change.

From rehabilitating the Wine Equalisation Tax and its accompanying rebate to the point where it is effective for those with a genuine case to the many areas highlighted in the Winemakers' Federation of Australia’s actions.

There will be special moments – Penfolds turns 170 and living legend Wolf Blass celebrates his 80th birthday.

And of course Grapegrower & Winemaker launches into its second 50 years after celebrating its golden anniversary with its last issue of 2013.

In January we also interview the driving force behind the wildlysuccessful Vinomofo and what digital technology means for the retail market and regular contributor Steve Goodman takes a look at Baby Boomers and whether they are an overlooked niche for wine marketers.

One of the first things we will be focusing on in 2014 will be profiling the future leaders of the viticulture and winemaking industries.

Mary Retallack, our editorial board member and the youngest director of the Grape and Wine Research Corporation, introduces the feature series with her own comments on the wellbeing of this talent pool.

Her views as she “looks over her shoulder” to see who is coming along behind her make interesting reading and a great introduction to the new series.

Our February issue will also have a major presentation on soils science and what it means for the industry – not just for viticulturists and winemakers but also the public perception of what it does for the power of regional brands.

We hope you enjoy issue 50 years plus one.

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

Contributors Mary Retallack runs her own viticultural consultancy and is a highprofile figure in the wine industry. In this issue Retallack takes a look at the need for future movers and shakers to start stepping up to the plate. Story on Page 6.

Winetitles Pty. Ltd. 630 Regency Road, Broadview, South Australia 5083 Phone: (08) 8369 9500 Fax (08) 8369 9501 info@winetitles.com.au www.winebiz.com.au Printing by Lane Print Group, Adelaide

Greg Howell is a regular contributor and with vintage just around the corner he provides people running laboratories with a refresher on how to make sure they are organised and ready to go. Story on Page 66.

© Contents copyright Winetitles Pty Ltd 2013.

All Rights Reserved.

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

Cover price $8.25 (inc. GST)

4 Grapegrower & Winemaker

Steve Goodman is a senior lecturer in marketing at the University of Adelaide and has been taking a look at how the wine industry is approaching the potential of Baby Boomers and their long-term value. Story on Page 79.

www.winebiz.com.au

January 2014 – Issue 600

on the grapevine Vale Kym Ludvigsen Kym Ludvigsen, a regular contributor to the columns of Grapegrower & Winemaker, died on his farm in early December.

With his death the Australian wine industry lost one of its strongest and most passionate advocates. This tribute was written by Wine Victoria.

Kym Ludvigsen. A grapegrower and vigneron from Victoria’s Grampians region, Kym passed away on his farm, 3 December 2013.

Born 15 June 1952, Kym was well known for his moustache and larger-than-life personality, and his sphere of influence spread far and wide. He was an executive board member of Wine Grape Growers Australia and chair of the Australian Vine Improvement Association and the Victorian and Murray Valley Vine Improvement Association. He was a representative on the Wine Victoria Regional Council, a longserving member of Grampians Winemakers, a founding member of the Ararat Wine Co-operative and was also on the Audit Committee of the Rural City of Ararat.

In partnership with his old friend and winemaker, Leigh Clarnette, Kym was engaged in developing his new wine brand Clarnette & Ludvigsen, as well as writing his monthly viticulture newsletter, both of which had been a source of great personal pride.

Kym was born in South Australia and educated at Unley High School in Adelaide.

He was the school swimming champion, played centre half-back for the State High Schools Champion Australian Rules team, as well as representing SA in Rugby Union.

For those who knew Kym it is easy to imagine his sporting prowess, much like his debating technique, would have been a vigorous, straight down the line approach.

Kym found his niche in viticulture and the wine industry. He began working as a vineyard hand in 1978 on the renowned Barry vineyard of Clare Valley, which lit the spark for a lifelong desire to learn and excel in viticulture. Ever the student, in 1980 he undertook the Graduate Diploma of Wine and Viticulture at Roseworthy Agricultural College and is remembered during this time by Richard Smart, a contemporary, as the “student who discovered everything”.

Kym also completed a masters thesis in cover crop species for viticulture and was a champion and founding member for the Industry Development Order for Victoria which produced a range of research work in areas specific to the interests of grapegrowers in the Victorian regions.

During the 1980s Kym developed his career and reputation working in the Hunter January 2014 – Issue 600

what’s online What’s online?

Supermarkets code of conduct may flow to wine sector The code of conduct between supermarket chains Coles and Woolworths and food and grocery suppliers could be extended to the wine sector after the industry peak body said it also needed protection from the market power of the retail giants. The Winemakers’ Federation of Australia released a 43-point “action plan” aimed at boosting returns for the industry, which it estimates is making a loss on about 70 per cent of its production, reports The Australian.

National Wine and Grape Industry Centre teams up with leading wineries

Valley in NSW and Eden Valley and the Adelaide Hills in SA. It was during his time in the Hunter Kym met and married Donna Pinkerton. They have two adult children, a son Sorren and daughter Annika.

In 1994, Kym took on the job of Victorian and Tasmanian Vineyards Manager, a role newly created by Southcorp Wines (now Treasury Wine Estates). This was a demanding job covering all of Victoria and Tasmania but also parts of NSW. He stayed in this role until 2001 after which Kym took on management roles with local companies while at the same time consulting and developing his own vineyard. In 2007 he launched his own label in partnership with Leigh Clarnette.

In 2010, Kym’s contribution to the industry was recognised with the Distinguished Service Award presented to him by Wine Victoria. It was a proud moment for Kym and his family and a measure of the esteem and respect with which he is held by the grapegrowing and winemaking community of Australia.

For all this reading, industry work and thirst for knowledge, Kym was never described as dull. In equal measure Kym is well remembered for his outgoing and sometimes bombastic approach to life.

His forthright but good-natured character, and his enjoyment of socialising with colleagues sometimes long into the night was legendary. He made firm friends in many places and you can be fairly certain that wherever you go in this industry most people have met and remember Kym Ludvigsen. www.winebiz.com.au

A network of commercial vineyards in Griffith, Orange and Tumbarumba have partnered with the National Wine and Grape Industry Centre (NWGIC) as part of a major research program to compare cool and warm climate wines. NWGIC director professor Alain Deloire said the partnership is a unique opportunity to undertake important research within a commercial setting, reports The Rural.

McLaren Vale wine producers set shining example for sustainable practice South Australia’s McLaren Vale is leading the nation in creating a sustainable wine industry. Nearly half the region’s growers have joined the McLaren Vale Sustainable Winegrowing Australia program since it started in 2009. The only program of its kind in Australia has producers answering a series of questions to compile a report on the sustainability of their vineyards, reports Adelaide Now.

.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.

Grapegrower & Winemaker

5

my view Where is our industry’s next generation?

Mary Retallack made the transition from a Riverland fruit block to wine industry leader, including RIRDC Australian Rural Woman of the Year and director of the Grape and Wine Research Development Corporation. But she says looking over her shoulder she is having trouble finding ‘the next gen’ talent for the industry’s future.

THE WINE INDUSTRY is currently going through a consolidation period.

Concurrently, we are also going through one of the most exciting times in the industry in recent years.

We are repositioning ourselves to do business more effectively on the international stage. The current crop of winemakers and exciting wines are starting to emerge. We are experimenting with alternative varieties and winemaking styles now more than ever before.

However, where is our next generation?

Where are the under 30s?

During the past decade it has been particularly difficult to attract the next gen of ‘under 30s’ to the wine industry.

Fewer students are undertaking grape growing and winemaking studies and those who do are not always making the successful transition into industry.

While some exciting new winemakers have joined our ranks, unfortunately we have not seen the same level of new talent coming through the viticulture side of the industry.

Have we ‘lost a decade’ of wine industry talent? If so, how long will this take to remedy?

Since 1996 the industry has offered the ‘Future Leaders’ program via the Winemakers’ Federation of Australia (WFA).

It has been a fantastic initiative to ‘develop the skills and potential of the next generation of wine industry leaders, specifically tailored to the wine sector’.

Many of these graduates are contributing either behind the scenes, or up front in a range of roles.

But the intake for 2014 has been put ‘on hold’.

It is important to ensure we get the most from these investments and to develop a strategy of engagement going forward.

WHAT WILL HAPPEN IN THE NEXT 10 YEARS? We will see a large number of people retire in the next 10 to 15 years – along with their industry expertise, skills and wisdom.

Generational change is a good thing if it is managed well.

The next generation will get the opportunity to ‘step up’ and take on new responsibilities, bring new ideas to the

6 Grapegrower & Winemaker

NEXT MONTH

Talent search: Viticulturist Mary Retallack is concerned about where the next generation of wine industry leaders will be found.

table and offer fresh approaches to current challenges.

However, the key is ensuring we don’t lose the decades of experience and wisdom which has been gained. How can we ensure this knowledge is not lost? Mentoring and recording this knowledge is key. As an industry let’s do this before it is too late.

WHAT IS THE SOLUTION? Mentoring vocational and tertiary students is something we need to start early, to share how special the wine industry is with primary and secondary students.

To encourage ‘hands on’ skills in the field, and to increase enrolments in our vocational and tertiary institutions.

We need to ensure graduates make the transition, and that it is made as smoothly as possible.

A structured mentoring program, close links with third- and fourth-year university students, work placement opportunities, and examples of clear career paths all need to be clearly communicated and supported.

The industry currently has about 85 graduates from the Future Leaders program, Australian Rural Leadership Program (ARLP) and Nuffield Australia scholars actively engaged in the industry.

There are just as many, if not more, people within our industry who have not participated in leadership programs but have much to offer.

This valuable, and possibly underutilised, resource should be tapped to actively foster the upcoming talent and to create pathways for representation on our peak industry bodies. www.winebiz.com.au

Starting in our February issue Grapegrower & Winemaker will feature one of Australia’s up-and-coming winemakers or viticulturists, providing profiles of the people who will help lead the industry for the next 25 years and beyond.

If you have anyone you want to recommend for this important industry profile series, please email us their details at editor@grapeandwine.com.au.

WHERE TO FROM HERE? While we are investing in the long-term future of our industry, it is important to not only maintain, but to step up our investments in our next gen, especially the under 30s.

To include a diversity of structured programs, information on career paths, facilitated mentoring opportunities and access to timely and useful information.

Let’s take action now rather than lamenting lost opportunities. Investments in the next gen are sound investments that keep on giving.

Contact: Mary Retallack.

Phone: 61 8 8339 3324.

Email: mary@viti.com.au.

RESOURCES

• RIRDC Horizon Scholarship aims to support school leavers in their tertiary studies in agriculture by providing financial support and mentoring. For more information see http://www.rirdc.gov.au/researchprograms/rural-people-issues/horizon-scholarship.

• Adelaide University Wine Alumni is working to connect, reconnect and strengthen the linkages between current students, staff and alumni working in the wine industry. For more information see http:// www.adelaide.edu.au/wine2030/wine-alumni/.

• Wine Grape Growers Australia (WGGA) Decision support network (DSN) was established to support future grower leaders and actively encourage participation in the peak wine grower body. For more information see http://wgga.com.au/overview/ committees/wgga-decision-support-network.

• WFA’s Future Leaders Program http://wfa.org.au/ activities/future-leaders-program/.

• Australian Rural Leadership Program http://ruralleaders.com.au.

• Nuffield Australia travel scholarship http://nuffield. com.au.

January 2014 – Issue 600

news feature

As the New Year begins the wine industry is still battling with its demons of oversupply and underdemand – compounded by tough export competition. Grapegrower & Winemaker has spoken with players across the board – from giant retailer Woolworths to Wine Australia and from retailer Langton’s to Roy Morgan Research to find out what people see in 2014 on the back of where they finished in 2013. As the supermarket duopoly now accounts for a whopping 75 per cent of domestic wine sales, give or take a jeroboam, Coles was also contacted but declined to comment. The good news is that all the players at the coalface see good things on the horizon.

What are we so optimistic about?

Wine Australia wine sector intelligence manager Peter Bailey writes that after falling to historical lows following the GFC, the average value of both bottled and bulk Australian wine exports have continued to rise. But it might still be a hard road to hoe.

THERE APPEARS TO be a growing sense of optimism in the Australian wine sector after a few very difficult years.

This article looks at some of the evidence behind this optimism, examining trends in some of the key performance indicators for the Australian wine sector as well as some macro indicators.

GLOBAL ECONOMIC GROWTH Figure 1 illustrates the annual growth in GDP in some of the key markets to where Australia exports wine.

Developing Asia and Emerging Economies are clearly showing the strongest economic growth.

While all economies were negatively impacted by the Global Financial Crisis (GFC), the US and EU were hit hardest, with the EU yet to recover.

January 2014 – Issue 600

Australia came through the GFC relatively unscathed and the growth in GDP for the country is expected by the IMF to be stable over the next five years.

By next year the US is expected by the IMF to overtake Australia’s growth rate.

While GDP growth is an important indicator of the economic health of a country, it also has to be put in context against the relative purchasing power of a country’s population.

Figure 2 shows the GDP per capita for the same five markets and indicates while Developing Asia and Emerging Economies are showing the strongest rate of economic growth, they still trail by a long margin the US, Australia and the EU in terms of GDP per capita.

This highlights while Developing Asia www.winebiz.com.au

At a glance: • Our high dollar has not only assisted competitors such as France, Italy, South Africa and Chile in our key overseas markets – the UK and US – it has also made their wines cheaper in our largest market, Australia.

• While GDP growth is an important indicator of the economic health of a country, it also has to be put in context against the relative purchasing power of a country’s population.

• Although our supply and demand are relatively in balance in aggregate, there are imbalances at different price segments of the market.

Grapegrower & Winemaker

7

news feature and Emerging Economies offer great growth potential, the US, Australia and perhaps to a lesser extent, the EU still have a greater capacity to spend. It is also important to note China (part of Developing Asia) has a large and growing middle class and it is this section of their population that consume wine.

14 12 10 Developing Asia

% annual growth

8

Emerging economies

6

United States

4

EXCHANGE RATES

Australia

2

European Union

0 2005

2006

2007

2008

2009

2010

2011

2012

2013

2014

2015

2016

2017

-2 -4 -6

Figure 1: Annual growth rate in real GDP in key markets. Source: IMF

$70,000 United States

GDP per capita (current internal currency)

$60,000

$50,000

Australia European Union

$40,000

$30,000

GLOBAL WINE SUPPLY AND DEMAND BALANCES

$20,000 Emerging economies

$10,000

Developing Asia $0 2005

2006

2007

2008

2009

2010

2011

2012

2013

2014

2015

2016

2017

2018

Figure 2: GDP per capita adjusted for purchasing power parity. Source: IMF

Index of AUD against competitors (base = 2003-04)

1.6

1.5

1.4

1.3

The gap between global wine supply and demand has gradually tightened since the high of 2004 (see figure 4).

Supply has been reduced driven by a significant reduction in vineyard area, particularly in the EU (270,000 hectares removed between 2008 and 2011) due to financial incentives offered by the European Commission while demand for wine has steadily increased.

However, the OIV recently estimated that supply in 2013 would be similar to 2006 levels, with large crops for most major wine producers.

If this is the case then the gap between supply and demand may therefore be expected to widen.

AUSTRALIAN DEMAND AND SUPPLY BALANCES

1.2

1.1

1.0

0.9

All Australian exporters will be aware of the impact of the strong Australian dollar (AUD).

Over the past five years, the AUD has appreciated against not only the currencies of many of our major export markets but also against our major wine producing competitors.

This means that not only has the cost of our wine become more expensive in the major markets, but our competitor’s wines have also become relatively cheaper in comparison.

This has not only assisted competitors such as France, Italy, South Africa and Chile in our key overseas markets like the UK and US but has also made their wines more affordable in our largest market, Australia.

Figure 3 shows while the AUD has weakened in 2013, it is still comparatively strong against our competitors.

2004-05

2005-06

2006-07

2007-08

2008-09

2009-10

2010-11

2011-12

2012-13 2013-14* * year ended Nov 2013

Figure 3: Australian dollar versus a basket of competitor currencies. Source: OANDA

8 Grapegrower & Winemaker

www.winebiz.com.au

Australian wine demand and supply have also moved into relative balance from a volume perspective.

Figure 5 illustrates that wine production and wine sales have tracked very closely since 2008.

Inventories of Australian wine have fallen from a peak of 2.4 billion litres in 2004 down to 1.78 billion litres in 2013.

However, with production increasing and sales of Australian wine falling, January 2014 – Issue 600

WINEGRAPE PRICES While increasing over the past two years, Australian winegrape purchase prices have shown a general downward trend since 2001 (see figure 6).

The price spike in 2008 was due to the drought.

With the large crop in 2013 and early indications of a similar crop size in 2014 (despite recent frost events in NSW), there could be downward pressure on prices in 2014.

32

30 Supply

22

20

United Kingdom The UK is a “defend” market for Australia and exporters are faced with a number of challenges such as: • Excise duty is now at £2 per bottle.

• The UK economy continues to struggle.

• The exchange rate has negatively impacted on Australia’s competiveness.

• Overall wine per capita consumption declining.

• Australia lags behind France and Italy January 2014 – Issue 600

1998

1999

2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

2011

2012

Figure 4: Global supply and demand over time. Source: OIV, Euromonitor International

2.5

Billion litres

2.0

1.5

1.0 Wine production Wine sales Inventory

0.5

0.0

1999

2000

2001

2002

2003

2004

2005

2006

2007

2008

2009

2010

2011

2012

2013

Figure 5: Australian supply and demand over time. Source: ABS, Wine Australia

1000 900 Weighted average winegrape purchase price ($ per tonne)

KEY OVERSEAS MARKETS

26

24

GLOBAL MARKET TRENDS After being subdued during the GFC, global wine sales have grown, with value growth outpacing volume growth over the five years to 2012.

According to Eu romonitor International, the value of global wine sales grew over the period at an average annual rate of 3 per cent compared to 1.3 per cent for volume.

This may indicate some trading up by wine consumers.

Asia is the fastest growing region for wine sales with an annual average volume growth rate of 16 per cent over the period (see figure 7).

In contrast, wine sales in Western Europe declined by an average of 1.2 per cent per annum over the same period, while in North America, Eastern Europe and Australasia sales increased at just over 2 per cent per annum.

There is significant upside in Asia as per capita consumption is relatively low at less than 1 litre per head, compared to around 25 litres per head in Western Europe and Australasia at 24 litres per head.

There is also upside in North America with wine consumption currently at just over 10 litres per head.

Demand

28 Billion litres

inventories have increased over the past two years.

It should be noted that although the supply and demand are relatively in balance in aggregate, there are imbalances at different price segments of the market.

Furthermore, looking at volume alone makes no assessment of whether the sales are at profitable/sustainable margins.

800 700 600 500 400 300 200 100 0

1999 2000 2001 2002 2003 2004 2005 2006 2007 2008 2009 National 881.29 800.21 933.47 845.53 860.63 795.59 710.36 603.76 636.36 817.2 527

2010

2011

2012

2013

464

413

457

499

Figure 6: Australian winegrape purchase prices over time. Source: Wine Australia www.winebiz.com.au

Grapegrower & Winemaker

9

news feature

14

-1.2% pa -1.2% pa

12 % = 5 year CAGR

Wine sales (billion litres)

10

8

6

4

2.5% pa

2.4% pa -1.0% pa "

16.2% pa

2 2.2% pa

Eastern Europe

Latin America

2007 2008 2009 2010 2011 2012

2007 2008 2009 2010 2011 2012

North America

2007 2008 2009 2010 2011 2012

2007 2008 2009 2010 2011 2012

Western Europe

2007 2008 2009 2010 2011 2012

2007 2008 2009 2010 2011 2012

0

Asia Pacific

Australia

Figure 7: Global wine sales by region over time. Source: Euromonitor International

5.00

1.30

4.90

1.25 Bulk (right-hand axis)

1.20

4.70

1.15

4.60

1.10

4.50

1.05

4.40

1.00

4.30

0.95

4.20

0.90

4.10

0.85

4.00

0.80

2007

2008

2009

2010

2011

2012

Bulk average value (A$/L FOB)

Bottled (left-hand axis)

January February March April May June July August September October November December January February March April May June July August September October November December January February March April May June July August September October November December January February March April May June July August September October November December January February March April May June July August September October November December January February March April May June July August September October November December January February March April May June July August September

Bottled average value (A$/L FOB)

4.80

2013

Figure 8: Average value of Australian bottled and bulk exports over time. Source: Wine Australia

Also manufacturers of

• S G Spur Pruners • Single Side Pruners • Vine Cane Sweepers • Hydraulic Power Packs • Double Acting Cutter Bars

in the on-trade in both volume and average value – this could represent an opportunity.

• Supermarkets are dominant/own-label growing.

• The premium wine market is relatively (2 million cases in total at >£10 according to Nielsen).

However, there are also opportunities and strengths, such as: • Australia has been number 1 in the UK off-trade market for over a decade (20 per cent value share. 19 per cent volume share) – so we are well established in the market.

• The average value of Australian sales higher than market (£5.07 per bottle v £4.99 per bottle).

• There is solid growth at the higher end of the market for Australia (£8-9 up 25 per cent, £9-10 up 18 per cent, >£10 up 7 per cent).

• The on-line is a growing channel where margins appear to be higher (According to Tesco, typically the consumer spends £1 per bottle more online than in-store).

• Casual dining in the on-trade presents as an opportunity for Australia.

United States Australia is challenged at the premium-end of the US market due to: • The trade’s poor perception of Australian wine in recent years due largely to the our image as a low-cost value producer.

• In the on-trade, Australia is not seen as “hip”.

However, perceptions are changing with considerable favourable press for Australian wines in the last year. In addition:

SUMMER TRiMMing

AUSTRALIAN MADE PRUNERS

For further information visit our website at www.spagnolo.com.au or contact: Ph (03) 5021 1933 Fax (03) 5021 5233 Email sales@spagnolo.com.au Mildura Victoria Australia 10 Grapegrower & Winemaker

Summer Trimming • Smooth cutting action • Unique quick-change blade system • Sizes available from 600mm to 2100mm • Cutter bars can be used for summer trimming and winter pruning

www.winebiz.com.au

Vineyard & Orchard Sweepers • Single and double sided • Spring-loaded head enables it to glide around posts and vine trunks.

• Optional hydraulic lift, tilt and side shift cylinders.

• Ideal for cleaning up uneven terrain • Durable powdercoated finish January 2014 – Issue 600

• The US economy is moving in the right direction (GDP up, unemployment down, personal consumption up, household debt service ratio down).

• Wine per capita consumption continues to grow.

• According to Wine Intelligence, there are 90 million regular wine drinkers in the US (up 16 million over last three years).

• There is a large and growing premium wine market (>$15 50 million cases according to Euromonitor International) - $15-$25 per bottle is seen as the best opportunity for Australia.

• Recent trade research indicates there is a very high regard for Australian high-end wines. However, they believe this perception has only trickled down to a small group of consumers.

The focus for Wine Australia is to unlock this opportunity through education and promotion of Australia’s diversity and regionality.

Canada The Australian category is weaker in Canada, particularly in Ontario and British Columbia. In Quebec, the growth for Australia is through supermarkets and lower prices rather than through the SAQ. With most markets controlled by provincial liquor boards, winning shelf space requires strong relationships with the liquor boards.

Looking at the road ahead: • Canada has a relatively stable economy.

• The liquor boards are generally focussed on quality and premium products.

• Wine per capita consumption continues to grow – at a rate faster than the US. • Volume growth is at the higher-end of the market.

• Australia is making in-roads in Quebec but is well behind France and Italy and still trails the US. • Previous promotions in Ontario have seen an up-lift in Australian sales during the time of the promotion but the growth was not sustained.

China Australia is well-placed in China with a number of opportunities and strengths, such as: • Australia is ranked second behind France in volume terms but we achieve a higher average value for our bottled imports.

• China is now Australia’s largest market for super premium wines (>A$10 per litre) and growth is strong (up 36 per cent in latest MAT).

January 2014 – Issue 600

• There is significant upside in wine per capita consumption (1 litre per head v 24 litres in Australia) • There are lifestyle and travel linkages to wine which could represent opportunities for Australian regions.

• There are potentially 345 million wine consumers but only 19 million currently drink imported wine according to Wine Intelligence (8 million drink Australian wine).

There are also numerous challenges in China: • It is one country but there are many markets.

• Growth rates for wine imports are starting to slow.

• There are still many unknowns in the market.

• The market can quickly change Eg gift-giving has been stopped, regulatory changes becoming an impediment.

• Data on what is being consumed and purchased is limited.

• Prices paid are distorted by huge mark-ups – can be up to 200 per cent.

• Two holidays account for 60 per cent of wine sales – Chinese New Year and Mid-Autumn Festival.

AUSTRALIAN EXPORTS After falling to historical lows after the GFC, the average value of both bottled and bulk Australian exports have continued to rise (see figure 8).

The average value of bottled exports fell to a low of A$4.04 per litre in the 12 months ended June 2010 but since that time has grown steadily to reach A$4.54 per litre in the 12 months ended September 2013, the highest average value recorded in over five years.

DOMESTIC MARKET According to Nielsen total wine sales are declining in value and volume.

This has been driven by a decline in cask wine sales offsetting growth in bottled wine sales.

Cask wine sales continue a long-term downward trend. Bottled red wine is the strongest category with the value of sales up 2.2 per cent in the 12 months ended June 2013 while bottled white sales grew by 0.4 per cent.

Albeit off a small base, the strongest rate of value growth in bottled sales is coming from above $20 per bottle.

Bottled sales at the entry level (less than $7 per bottle) are in decline.

Sauvignon Blanc remains the market leader but growth has slowed to 5 per cent and much of the growth in the category is coming at below $7-$10 per bottle.

Shiraz is the clear second-ranked www.winebiz.com.au

varietal and total sales of the varietal grew by 6 per cent.

Sales of Moscato and Pinot Gris/ Grigio recorded double-digit growth to be the stand-out performers.

On the other hand, while Chardonnay and Riesling sales declined overall, there was growth for both varietals at above $20 per bottle.

SUMMARY The past few years have been very difficult for many producers with many struggling to operate profitably.

Many of these producers are, however, are more optimistic than they were 12 months ago and are seeing renewed interest in some key markets.

Of course it’s very early days, much work remains to be done and there is no guarantee that this growth will continue.

The outlook for the Australian wine sector is best described as one of cautious optimism. Some key takeaways are: • The AUD has weakened but remains relatively high.

• Global and Australian supply and demand have tightened but indications are that supply increased significantly in 2013.

This may produce downward pressure on bulk wine and grape prices in 2014.

• Over last five years the growth in the value of global wine sales has outpaced volume growth reflecting some trading up by consumers.

• The average value of Australian bottled shipments continues to grow.

• Asia is the fastest growing region for wine sales but there is also upside in the US and Canada.

• Australia is well-placed in China but there remain many unknowns/ challenges.

• Australia has challenges to make ground in the US and Canada – unlocking the opportunity in North America is paramount.

• Australia remains the market-leader in the UK and is recording growth at the higher-end of the market.

• Cask sales continue a long-term downward trend in Australia while growth continues in bottled sales.

• Sauvignon Blanc remains the market leader in Australia but growth has slowed.

• Shiraz is a stand-out performer in Australia, but there are also positive signs at higher-priced segments for Cabernet Sauvignon, Chardonnay, and Riesling.

Contact: Peter Bailey.

Phone: 61 8 8228 2030.

Email: peter.bailey@wineaustralia.com.

Grapegrower & Winemaker

11

news feature

Social media rewriting demand for wines Woolworths is one of Australia’s largest marketers of wine and reports while some trends in new tastes can be managed, the social media explosion is putting pressure on the production chain – right back to the vineyard.

WOOLWORTHS SAYS SHOPPER demand for innovation and change is what is driving the Australian wine market.

And Woolworth Liquor Group’s head of category development Rose Scott said it’s happening at a rate “unlike anything that we have ever seen”.

Scott told Grapegrower & Winemaker “this truly is the age of the customer and we are working hard to deliver on consumer demand for an offering that is individualised and bespoke”.

She said a new consumer preference for a particular wine variety does not allow a grower the luxury of the six years usually required to get a vine to optimum quality for the production of a great wine.

“For example, the sweeter style of Moscato, which is now showing signs of a decline among sparkling wine drinkers, while dryness is in, with Prosecco growing at 86 per cent in the sparkling market,” Scott said.

“It has largely been filled with imported brands such as Minetto Il Prosecco to keep up with consumer demand,” she said.

“We predict Prosecco will continue to trend strongly in Australia based on European trends as consumers seek it out for an aperitif occasion.

“Never before have customers been more willing, able and confident to actively participate in the global market.

“There was a time when the next big thing would take a year to make it from the US or Europe to our shores.

“Now a new trend can hit us in an instant as a person twitpics, Instagrams or Facebook posts a new drink they have just enjoyed in a bar in California while on their holiday.

“The next day their friends in Australia are looking for it at their local Dan Murphy’s.”

Scott said while Sauvignon Blanc

At a glance: • Moscato is showing signs of a decline among sparkling wine drinkers, while dryness is in, with Prosecco growing at 86 per cent in the sparkling market.

• Sauvignon Blanc and Shiraz remain the big two but emerging varietals in the last year showing strong growth are Pinot Gris/Grigio, Tempranillo and GSM blends.

• Pinot Noir is growing at 8 per cent in total market and 14 per cent across Woolworth’s Dan Murphy’s and BWS stores.

• Chardonnay is back in growth within Woolworths while remaining flat across the total market.

and Shiraz still remain the big two, other emerging varietals in the last year showing strong growth are Pinot Gris/ Grigio, Tempranillo and GSM blends.

She said this was in response to food evolution and the growing trend of tapas-style meals going well with softer and easier drinking styles, as well as a greater interest in imported wines.

“With household budgets under pressure, consumers have sought to treat themselves with small and affordable luxury ‘rewards’ along the way,” she said.

“Coupled with the high Australian dollar making it more accessible, this has resulted in stellar Champagne growth.

“We are also seeing this in Pinot Noir, Australia’s fourth largest red varietal behind Merlot.

“It is growing at 8 per cent in total market and 14 per cent across our Dan Murphy’s and BWS stores.

“Unlike other varietals, shoppers are willing to part with their money when it comes to Pinot Noir with an average

Top drop: Woolworth Liquor Group’s head of category development Rose Scott says Pinot Noir’s average price of more than $15 is the highest in the market for red wines.

selling price of more than $15, which is the highest in the market for red wines.

“Australia’s drinking habits have been changed forever, but there is good news for the traditionalists with Chardonnay now back in growth within our business while remaining flat across the total market.

“And more good news for Chardonnay – there is growth as consumers appreciate the different styles this varietal can provide from different regions.”

Contact: Rose Scott.

Phone: 61 2 8885 0000.

Email: Rose.Scott@wowliquor.com.au.

A new trend can hit us in an instant as a person twitpics, Instagrams or Facebook posts a new drink they have just enjoyed in a bar in California while on their holiday 12 Grapegrower & Winemaker

www.winebiz.com.au

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news feature

Uber fine sets cracking pace for Langton’s Langton’s fine wine specialist and content manager Andrea Pritzker is a member of Langton’s expert tasting panel with more than 14 years in the wine trade. She is currently completing a dissertation for the final stage of her MW qualification and writes the renaissance of Australian Chardonnay was a standout market in 2013.

LANGTON’S HAS ENJOYED a solid 2013 with sales of fine and ultra-fine wine from both Australia and New Zealand showing significant growth.

This year also marks the release of the inaugural Langton’s Annual Review, a look back at the year in sales, distilled into a compilation of the 50 most popular wines sold through the business in calendar 2013.

One of the most striking trends in 2013 has been the renaissance of fine Australian Chardonnay.

Buoyed by a new stylistic direction, with an emphasis on elegance, structure and textural complexity, sales of premium and super-premium Chardonnay priced between $20 and $80 per bottle from the likes of Josef Chromy, Bannockburn and

By Farr have grown strongly this year.

An upswing in demand for premium dry Riesling priced between $18 and $45 per bottle has been another notable trend.

Although the Clare and Eden Valleys continue to dominate sales, we have also seen strong demand for smaller producers such as Crawford River in Victoria and Frankland River in WA. Sales of premium and super-premium Pinot Noir from Australia and New Zealand have soared this year.

Factors driving this trend include overall quality improving, a wide variety of regional expressions from which to choose, and scarcity of supply at the very top end prompting small parcels of ultrapremium Pinot Noir such as By Farr Tout Près and Bass Phillip Reserve Pinot Noir to be quickly snapped up.

Top quality Australian Shiraz continues to be a firm favourite with the Langton’s client base. Wines between $20-40 have generated significant sales volume; however there has also been plenty of demand for super-premium and ultra-fine Shiraz ranging from $40 per bottle all the way up to the ultrapremium tier at $800 per bottle for the likes of Chris Ringland Barossa Ranges Shiraz.

Moving away from Australia and New Zealand, demand for imported wines has also increased significantly this year.

Underpinned by two exceptional vintages – 2009 and 2010 – sales of both classified growth Bordeaux and Premier

14 Grapegrower & Winemaker

At a glance: • Sales of premium and super-premium Pinot Noir from Australia and New Zealand have soared this year.

• Chardonnay priced between $20 and $80 per bottle from the likes of Josef Chromy, Bannockburn and By Farr have grown strongly this year.

• An upswing in demand for premium dry Riesling priced between $18 and $45 per bottle has been another notable trend.

• The most significant trend this year has been Italian. Demand for top producers from Piedmont has grown sharply, as has demand for Tuscany and Veneto.

and Grand Cru Burgundy have enjoyed a large upswing in 2013.

But the most significant trend this year has to have been the rise of Italy.

Demand for top producers from Piedmont (including Elio Grasso, Luciano Sandrone and Sottimano), has grown

Short-to-mediumterm demand for premium Burgundy is likely to outpace supply, with production significantly down for the 2012 and 2013 vintages sharply, as has demand for top wines from both Tuscany and Veneto.

Spanish wine is also on the ascendancy with strong sales recorded not just from well-known producers within Rioja and Ribera del Duero, but also up-and-comers in Priorat, including Alvaro Palacios and Terroir al Limit.

Langton’s expects to see sales growth www.winebiz.com.au

Hot topic: Andrea Pritzker says One of the most striking trends in 2013 has been the renaissance of fine Australian Chardonnay.

continue to trend upward in 2014, buoyed by strong recent vintages in Australia and New Zealand.

In the short- to medium-term demand for premium Burgundy is likely to outpace supply, with production significantly down for the 2012 and 2013 vintages.

However with continued interest in Italy and Spain, and plans to expand our offering for both domestic and imported wines in the coming year, we anticipate the momentum of the past year to continue well into 2014.

Contact: Andrea Pritzker.

Phone: 61 2 8507 2665.

Email: andrea.pritzker@langtons.com.au.

ABOUT LANGTON’S Langton’s is one of Australia’s leading fine wine retailers and auctioneers.

Established 25 years ago, Langton’s has been instrumental in the development of the Australian fine wine market.

Pritzker said rather than an esoteric wish-list of left-field, exotic varieties, or a catalogue of impossible-to-find or unaffordable 100-point wines, the inaugural Langton’s annual review of Australian and New Zealand wines is compiled through the prism of its customers’ buying tastes and offers a brilliant insight of trends and sentiment over the past year.

January 2014 – Issue 600

Australians go out of their way to browse for new brands AUSTRALIAN BOOZE-BUYERS are becoming less inclined to stick to brands they know, are more likely to enjoy browsing and more willing to drive out their way to get the alcohol they want, the latest research from Roy Morgan shows.

In the year to September 2013, 70 per cent of Australians 18+ who have purchased liquor in an average four-week period ‘tend to stick to the brands I know’, a decrease from 72 per cent in the year to September 2009.

The proportion of shoppers who say they enjoy ‘having a good look around liquor stores’ has increased over the past five years, with more than half (52 per cent) now enjoying a browse, a rise of 5 per cent.

Also a greater number of liquor buyers now say ‘I will drive out of my way to purchase alcohol that I want’ (22 per cent, up from 18 per cent in 2009).

Our shifting attitudes are having an impact on where we shop for our booze, with big box liquor retailers the clear winners.

Almost one third (31 per cent) of liquor shoppers bought alcohol from Dan Murphy’s in the year to September 2013 –an 8 per cent point increase from 23 per cent in 2009.

Roy Morgan Research consumer products general manager Geoffrey Smith says over the past five years Australian liquor shoppers have increased their focus on low prices and a large range.

As a result he says that is changing where they buy their liquor.

“The popularity of Dan Murphy’s outlets has grown steadily, while Liquorland and licensed supermarket outlets have declined,” Smith told Grapegrower & Winemaker.

“Roy Morgan’s revolutionary new classification system Helix Personas shows the high-income ‘Leading Lifestyles’ (100) community makes up more than a quarter of Dan Murphy’s customer base,” he says.

“More than 50 per cent of the alcohol buyers in the ‘Status Matters’ (104) persona shopped at Dan Murphy’s in an average four weeks.

“Overall, Australian alcohol shoppers are demanding greater variety of products, lower prices and bulk-buying options.

“However it is important for liquor retailers to consider the various needs of different types of shoppers to ensure they are offering what their current or potential customer bases most desire.”

Contact: Angela Smith.

Phone: 61 2 9021 9101.

Email: angela.smith@roymorgan.com.

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January 2014 – Issue 600

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Grapegrower & Winemaker

15

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E-commerce makes its cyber stamp on Australian wine industry YOU CAN’T SEE it, you’ve probably never heard of it, yet some of the biggest players in the Australian wine industry have signed up for it.

And for such an innovative wine marketing solution it comes from, of all places, Canada.

It’s all about direct-to-consumer e-commerce and comes to you straight out of the cloud.

In just three years Canadian-based BlackSquare has established itself in the global wine and spirits industry deploying its Blackboxx wine e-commerce platform to wineries, wine clubs and retailers on four continents.

In 2012 Australia was the first market outside Canada for the cloud computing platform and today wineries including McWilliam’s, De Bortoli, Howard and Angoves have adopted the technology.

BlackSquare president David Gluzman said Blackboxx not only powered their wine e-commerce it helped boost sales, deepen brand value and future-proof their technology to evolving consumer habits.

“Online commerce and multi-channel retailing are changing the way wine is sold,” Gluzman said.

“It is our role to deliver wineries with vital innovation to stimulate their domestic sales,” he said.

Gluzman told Grapegrower & Winemaker the return on investment can be recovered in months, not years, depending on the complexity of your setup.

He said wineries can go and spend $50,000, or more, on setting up websites – “some of which are fantastic” – but that means you are having to deal with a designer, a hoster, server and security.

“But what we have with Blackboxx is a turnkey solution for wineries, from boutique to corporate,” Gluzman added.

“With no big upfront cost. It lets wineries focus on their cellar doors and the other things they do best, such as making wine,” he said.

“You lose control of your brand if you are not selling it yourself and with this system you have access to multiple channels. “Brand integrity is maintained throughout. We have even established an automatically integrated relationship with Australia Post to streamline deliveries.

“With cloud computing and products such as Blackboxx, upfront costs are modest, ongoing costs are low, and fees are only incurred in lockstep with e-commerce success, aligning the interests of the winery and the ecommerce platform supplier,” he said.

“This combination of a custom-built platform and direct-toconsumer best practices delivers the most powerful e-commerce platform available to wineries today.

“For several years, the Australia wine industry has suffered profit pressures due to a strong Australian dollar, global wine oversupply and other challenges.

“Happily, the industry is improving and we believe e-commerce can play a significant role in helping Australian wineries build profitable domestic sales and digitally engage consumers.”

“Wineries typically don’t employ the right technology or business practices to reach consumers,” he said.

“Done right, direct-to-consumer wine e-commerce is delightfully attractive to consumers, while building excellent brand value and profits for the wineries.”

December 2013 – Issue 599

Outside the box: David Gluzman is one of the driving forces behind the expansion of the Canadian-based Blackboxx wine e-commerce platform in Australia.

Since 2010, Blackboxx has captured early market demand for the e-commerce platform by powering wine e-commerce and wine clubs in Australia, New Zealand, Hong Kong, Canada’s three major wine-producing regions, and most recently, Italy.

Contact: Judy Bishop. Phone: 0011 1 604 250 5839. Email: judy@ blacksquare.ca.

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Grapegrower & Winemaker

17

regional round-up

Regional Roundup: Tasmania Stephanie Timotheou

Tassie team a winemaking success The Royal Hobart Wine Show proved a huge success for Cambridge’s Winemaking Tasmania which picked up a staggering 74 trophies and medals throughout the event.

The winemaking team led by managing director Julian Alcorso produces wines for a number of vineyards across Tasmania.

At this year’s show the company’s clients received four trophies, 10 gold, 18 silver and 42 bronze medals.

According to the wine producer’s website its clients did extremely well

in the show, winning 48 per cent of all medals from Tasmanian entries.

Alcorso and his team of four winemakers were delighted at the results and said they proved the fruit from around Tasmanian vineyards is of great quality.

“This is a golden era for Tasmania when it comes to wine and the state must concentrate on the top end of the market as it can’t compete in the discount end,” Alcorso said.

He believed the irrigation projects being carried out will see a big expansion

of Tasmania’s wine industry and said the East Coast is where a large amount of that growth will occur.

He said the industry must control the expansion and he would hate to see the bigger companies come in and take the juice elsewhere for processing.

For a full list of Hobart Wine Show winners visit www.hobartshowground. com.au/wineshow Contact: Julian Alcorso.

Phone: 61 0418 359 599.

Email: julian@winetas.com.au.

Tasmanian Wine Routes releases 2014 edition The touring guide to Tasmania’s vineyards was launched to coincide with Wine Tasmania’s Annual General Meeting in October at Josef Chromy Wines.

The 2014 Tasmanian Wine Routes publication features 64 cellar doors and vineyards, alongside a range of complementary tourism and food businesses, attractions and services.

In launching the publication Wine Tasmania CEO Sheralee Davies emphasised the importance of wine tourism to the state’s wine producers.

“Around half Tasmania’s total wine is sold within the state to locals and visiting consumers,” she said.

“Tourism is therefore vital to the majority of the state’s wine producers.”

The free Tasmanian Wine Routes

publication reaches more than 250,000 people through printed and digital versions and assists visitors with navigation through Tasmania’s diverse wine growing areas.

“Release of the 2014 edition coincides with an upgrade to the Wine Tasmania website, allowing visitors to access the listings on any mobile device and interact with Google maps to plan their itinerary of the island’s cellar doors and vineyards,” Davies added.

A copy of the 2014 Tasmanian Wine Route is available online at www. winetasmania.com.au/wine_routes Contact: Sheralee Davies.

Phone: 61 3 6223 3770.

Email: sdavies@winetasmania.net.au.

Loud and proud: Cate and Colin Arnold sporting their 2013 Tasmanian Tourism Award.

Rebecca Duffy appointed as new Wine Tasmania director At Wine Tasmania’s AGM in October the board welcomed Holm Oak Vineyard’s Rebecca Duffy as a new director.

Toget her wit h reappointed representatives Nick Glaetzer, Natasha Nieuwhof and Keryn Nylander, CEO Sheralee Davies said Duffy brings plenty of enthusiasm and new ideas to the team.

“I am very pleased to have Rebecca joining the Wine Tasmania board,” Davies added.

“She has been an active participant in both Wine Tasmania and broader wine sector activities over many years, including previous time on the Wine Tasmania board and membership of the technical committee.

“She brings intimate knowledge of operating a small but expanding

18 Grapegrower & Winemaker

Tasmanian vineyard and winery business, and will be a valuable contributor to Wine Tasmania’s activities and overall strategy.”

Duffy and her husband Tim operate Holm Oak Vineyard which has plantings of Riesling, Sauvignon Blanc, Chardonnay, Pinot Gris, Arneis, Pinot Noir, Merlot, Cabernet Franc and Cabernet Sauvignon.

She is a qualified winemaker with 10 years of experience including vintages in McLaren Vale, Coonawarra, Napa Valley and Western Australia.

She most recently worked at Capel Vale Wines in WA where she carried the role of senior winemaker.

Duffy has replaced Julian Allport from Moores Hill, whose contribution to Wine Tasmania was acknowledged. www.winebiz.com.au

New kid on the block: Rebecca Duffy joins Wine Tasmania as the new director.

Contact: Sheralee Davies.

Phone 61 3 6223 3770.

Email: sdavies@winetasmania.net.au.

Rebecca Duffy.

Phone: 61 3 6394 7577.

Email: holmoak@bigpond.com.

January 2014 – Issue 600

Spring Vale Wines welcomes new winemaker Spring Vale Wines has welcomed winemaker Matt Wood to the team following the relocation of Dave and Kristin Cush.

Spring Vale Wines general manager Tim Lyne said Wood brings a wealth of knowledge to the winemaking position and is excited to have him as part of the team.

“We have full confidence he will not only continue our brand’s integrity, but will also enhance the elegance, texture and complexity we are always searching to improve,” Lyne said.

“We look forward to his input into both the viticulture side of our operations and of course taking control of the winemaking.

“His experience will no doubt put him in good stead to nurse our pristine fruit into the elegant wines we aim to produce.”

According to Lyne, Wood brings his experience to Spring Vale Wines’ operations at an ideal time.

The company has another expansion planned for 2014 were Wood’s input will be invaluable.

“Once producing, Matt’s experience with larger volume winemaking will also play a major role.”

Wood grew up in Perth where he completed a bachelor of environmental engineering degree at the University of Western Australia in 1994.

He began work at MossWood and

later was employed by Higher Plane Wines to establish and manage its vineyard and assist with winemaking practices.

During this time he completed his bachelor of applied wine science degree at CSU. In 2005 he took on the assistant winemaker role with Vasse River Oenological Services and two years later moved to Tasmania to join the Winema k ing Tasma nia tea m to learn more about cool climate wines including Pinot Noir and Riesling.

Contact: Tim Lyne.

Phone: 61 3 6257 8208.

Email: tim@springvalewines.com.

Pooley Wines opens eco-friendly enterprise at Cambridge Richmond’s Pooley Wines is still in celebration mode after premier Lara Giddings opened its new Cambridge winery in November.

The family-owned wine producer will employ five new fulltime workers and showcase the industry’s best practice with on-site electricity generation, wastereuse and rainwater harvesting as an integral part of the new state-of-the-art installation.

Giddings said this was another example of the excitement, investment and momentum being built within the Tasmanian wine industry.

“Tasmania is the perfect location for producing premium cool climate wines with our temperate climate, plentiful water, affordable land and diseasefree status all enviable competitive advantages,” she said.

According to the premier, the time has come for Tasmanian producers to continue to grow and create further employment and investment, as the demand for cool-climate wine has increased around the world.

“Pooley Wines has recognised this trend and has actively invested in company growth in recent years, planting additional vines and growing production from 120 cases in 1991 to 6000 cases in 2013,” she added.

The Tasmanian government has pinpointed the wine industry as a priority sector in the Tasmanian Economic Development Plan and Giddings said it has invested heavily in individual wineries through programs such as the Tasmanian Government Innovation and Investment fund and the Vineyard and Orchard Expansion program (VOEP).

She claimed the government has January 2014 – Issue 600

From left: Anna, Matthew and John Pooley with Premier Lara Giddings at the official opening.

also backed Pooley Wines through a VOEP grant of $28,200 to assist with the planting of an additional four hectares of vineyards.

Winemaker Anna Pooley said the new winery was established to fulfil the company’s business requirement to have full quality control from the vineyard through to the bottle.

“After establishing and operating for our first vintage in 2013, the opening was a way for us to invite our Tasmanian trade customers to see the winery and try our new release wines,” she said.

“We are heavily focused on our environmental footprint in all aspects of the business and we are proud to have developed a winery that has sustainability at the forefront of its day-to-day activities.

“We are able to generate our own electricity through solar panels on the roof, we recycle our grape waste and www.winebiz.com.au

waste water and these are just a few examples of our energy saving practices in the winery.

“We do as much as possible by hand – minimal pumping (gravity), minimal movements and small batch parcels which reflect their terroir.”

According to Pooley, the Tasmanian wine industry is going from strength to strength with many producers not only expanding their vineyards but building their own wineries as well.

“It is a great story and it was fantastic to have the premier open the winery as acknowledgement of this growth in the industry,” she added.

“Hopefully it signals more support for the industry in the future.”

Contact: Anna Pooley.

Phone: 61 0407 798 596.

Email: anna.pooley@hotmail.com Grapegrower & Winemaker

19

Your Vineyard Your Voice

The Newsletter of Wine Grape Growers Australia

January 2014

Reflection on supply and demand imbalance - or is it misalignment?

The elephant in the room in respect to supply and demand is, well, the elephant.

It’s the vast quantities of C, D and E grade wine which are the most consumed in the marketplace – and the most produced.

The Expert Review commissioned by the Winemakers' Federation of Australia (WFA) expert review characterises C, D and E wine to be mainly D and E grade by volume.

But to any observer of the industry over the past 15 years, today’s D and E had the right to be called C and D grade wine some years ago. This was based on quality but it is now mainly called D and E and based on price.

to fit into this small space and much of it ended up in the C and D segment.

Moreover, with the perfect storm of the GFC, the high dollar and a declining demand for Australian wine in the posthoneymoon period after its initial surge into overseas markets, an increasing proportion of C and D became D and E. Secondly, in the import sector, the strong Australian dollar assisted the influx of imports.

Of course, the dollar worked in combination with New Zealand Sauvignon Blanc product excellence and supporting marketing. Nevertheless, the outcome was the same – a continued bulge of C and D, and eventually E, on the domestic market.

The result varied by stakeholder but growers didn’t win.

The scorecard looks like this:

The precedents to this shift came from events in two separate segments of the market – both with the same effect on the quality/price dynamic.

• Consumers win (lower prices).

Firstly, on the domestic scene, a sizeable proportion of the supply growth over the past 15 years has been cooler-temperate fruit aspiring to the lucrative A and B segment of the market. Unfortunately, A and B accounts for less than 10 per cent of the market and the swelling volume of aspirant newcomer wine was never going

• Winemakers win and lose (win cheap fruit to maintain processing throughput, lose markets and margins).

• Retailers win (lower prices, greater access to distressed industry assets).

• Growers lose (lower prices, evaporated margins).

Improving quality is frequently cited as

Chief

the means to recapture competitiveness and margin. Such ideas miss the point there is no short-term problem with quality.

It is better than ever and ‘value’ (quality for price) is over the top. Oversupply is driven by A and B aspirant fruit – that’s good gear – it’s just that it’s being called something else. Consider this – at the beginning of the journey of the past 15 years sultana was a meaningful proportion of the crush but virtually no sultana is in the mix today.

National oversupply, or under-demand, is and has been acknowledged for a long time by WGGA. The Expert Review confirmed what we knew – C, D and E is oversupplied.

So the question about what is being done to improve the market prospects of C, D and E has to be asked.

WFA’s proposed actions from the Expert Review included a massive boost to funding the industry’s marketer – Wine Australia Corporation (WAC).

The unquestioned support for WAC’s programs seems misaligned with where the problem is. The mid- to lower-grades are most of the consumption base and it’s the gear that is oversupplied.

The market prospects of this fruit need to be improved. WAC is the designated agent for improving the market prospects of the Australian wine category as a whole, not just the top end.

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WGGA’s Wine Tax Policy is open for discussion Since wine taxes are by definition, taxes on wine, WGGA has in the past deferred to the Winemakers' Federation of Australia (WFA) Wine Tax Policy for its policy settings.

However, the fact that the value of winegrapes is derived from the value of wine, means in a volatile tax environment such as the present, growers are increasingly exposed to wine tax risks and a more active stance was required.

In the light of this, WGGA devised its own Wine Tax Policy in June 2013.

Initially, the policy was approved by the WGGA Executive Committee for feeding into WFA Expert Review consultations.

The Review is now complete however and nothing came out of this process to alter WGGA’s position. Hence, the policy is open for discussion.

The policy deals with both the Wine Equalisation Tax (WET) and the WET Rebate.

In summary, WGGA: • Considers increases in wine taxation cannot be justified on public health grounds.

• Does not support a change to a volumetric based tax.

• Supports WET Rebate reform to ensure it is received by intended recipients as currently defined by the Australian Tax Office.

2013 WGGA AGM well attended, well informed With few resources to get out and about, WGGA takes the opportunity to interface with as many of the industry as it can at its Annual General Meeting and to provide them with a meaningful experience by attending. By these measures, the 2013 WGGA AGM was a success.

Attendance was high with around 42 at the event including 20 members (eight are required for a quorum), and they came from more than a dozen winegrape growing regions around Australia – ranging from WA to the Alpine Valleys and Riverina to the Limestone Coast.

It was pleasing to have two GWRDC Board members Phil Laffer and Jan O’Connor and the Executive Director, Stuart Thomson, in attendance together with Wine Australia personnel in Board member Brian Walsh and the Chief Operating Officer, Steve Weinert.

Unfortunately, with commitments in Sydney that day, WFA management tendered apologies.

Guest appearances were instrumental in the information component of the day.

The GWRDC Report updated the state of the RD&E agenda for the past year and set the scene for the merger of GWRDC and Wine Australia Corporation in the middle of this year. Greg Fraser, Executive Director of Plant Health Australia, handed-over the freshly prepared Viticulture Industry Biosecurity Plan (IBP).

This occurred in combination with the GWRDC, the funding agency, and was received by WGGA as the wine sector’s signatory to the Emergency Plant Pest Response Deed.

The event also provided the opportunity to introduce WGGA’s new appointment, the National Winegrape Biosecurity Program Coordinator Rachel Barratt.

A strong point of interest at the event was a presentation by Shane Tremble - Head of Corporate Development for Woolworths Liquor Group, who provided valuable insights into the current wine market (see a summary in this issue of United Grower).

There was no doubt left in anyone’s mind that retailers are major players in the market who are here to stay and there was much to be gained in learning their insights into wine consumption trends in Australia. Pleasingly, closer cooperation on this score was offered by Shane.

All in all, there was a sense of growing interest in WGGA’s activities and achievements and recognition that the organisation’s achievements are starting to mount up.

This tone of the meeting was rewarding for the WGGA staff, who all work so hard to serve the interests of Australia’s winegrape growers. We look forward to building further on this in 2014.

Lawrie Stanford, Executive Director

• Is cautious about more fundamental reform to reduce claimed market distortions.

• Commits to working with the WFA and the Commonwealth Government to ensure the WET Rebate is paid to Australian Tax Office intended recipients, being winegrape and wine producers who convert grapes they own to wine.

Further information can be found on our website at www.wgga.com.au or by calling Lawrie Stanford at the WGGA office on (08) 8133 4400.

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WGGA News

Woolworths delivers straight talk on consumer trends A frank, funny and very open presentation by Shane Tremble, Head of Corporate Development for Woolworths Liquor Group (WLG) was a highlight of WGGA’s 2013 AGM. In his talk, Mr Tremble stressed the relationship between grape supply and WLG’s consumer insights from its sales data.

He speculated that the wine industry would be in better shape if it adopted a more holistic approach to supply chain management, delivering wines customers want to drink.

Mr Tremble noted that Woolworths sells more Australian wine than any other company in the world, which gives it a massive stake in the industry’s success – even though it deals with less than 1 per cent of Australia’s growers directly.

While direct grower relationships were few, WLG had nevertheless tripled the number of growers it was involved in and was sourcing from ten extra regions of Australia.

On the topic of consumption trends Australians are drinking 30 per cent less alcohol than in the 1980s. Australian wine consumption had been declining for at least the past four years. with all of the recent decline being in the sub-$8 category. The greatest growth has been in the $16 - $25 (per bottle) category.

There has been a strong growth in imports, particularly from Spain and South America, not to mention the NZ

Bottled Table Red Wine shoppers constantly look for the “New & Exciting” as 100% Volume growth delivered through Product Churn Total Australia Retail Bottled Table Red Wine Sales (Volume L)

2.8% 84.4m

94.2m 21.7m

-4.6m -7.2m

4180 SKUs

2354 SKUs

1826 SKUs

2015 SKUs

4369 SKUs

2009

EXISTING SKUs

DELETED SKUs

INNOVATION | NPD

2013

SOURCE: AZTEC MAT 03/08/09 & MAT 03/08/13

“Savalanche”.

Interestingly Tremble showed there has been growth in bottle red wine which has all come from new products. While 1800 products have disappeared from the market, growth came from 2000 new products on the shelves.

Growth in Aussie whites has been polarised to either ends of the market – indicating the influence of the NZ “Savalanche” in the middle.

There has been a revival of top end Chardonnay, and (contrary to reds) big growth in the sub-$8 segment as consumers transfer from bag-in-box to

bottle.

In final comments, Tremble explained there is an increasing fragmentation of the market as consumers search for new and different tastes.

In response to this, the ‘great challenge’ for the wine industry, due to the fixed nature of the industry’s agricultural investments and long production lead times, was to respond rapidly to changes in consumer taste and preferences.

Shane Tremble’s presentation is available on the WGGA website (www.wgga.com.au)

Mixed bag of results for a WGGA audit of winegrape supply contracts A review of winegrape supply contracts used in the wine sector was recently conducted by WGGA to determine how well they comply with the Australian Wine Industry Code of Conduct, and hence the general standard of contracting in the industry.

The report card provided ‘mixed results’.

In a positive sense, the contracts

generally complied with the majority of the core requirements of the Code: specification of price, terms of payment, identification of parties to the agreement, description of the grapes to be purchased and duration of contract.

It was found that 29 of 32 provisions specified in the Code were met by at least 75 per cent of the contracts.

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On the other hand, there was only one contract which fully complied with the Code, although five stated they were covered by the Code.

While the audit was not a rigorous review of Code compliance, being based on 20 contracts some of which pre-dated the Code, the review pointed to some key issues growers need to consider when contracting.

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WGGA News

Some of the concerns from the audit were: • 50 per cent of contracts did not include a dispute resolution clause.

• Very few contracts stipulated penalties for late payment.

• There was a lack of basic protection clauses such as a force majeure clause.

• Some did not have an explicit expiry date.

• Some had no mechanism for terminating a contract early in a nofault situation.

• Some were them hard to read and understand including many with complex clauses relating to the all-important determination and notification of pricing.

• Contracts with one-sided price-setting mechanisms.

• Vague quality standards used in the final determination of price.

• The ability for decisions to be made by the purchaser at their “sole discretion”.

• Errors and poorly worded clauses.

Some of the problems could potentially be just as damaging to the winery as to the grower in a dispute and this points to the value of wineries signing the Code as the most convenient, industry-sponsored means of improving contracting standards.

Noting the concerns raised in this audit, growers are encouraged to seek legal advice on any contracts they are offered.

The full report can be viewed on WGGA’s website (www.wgga.com.au) along with other guidance on how to negotiate contracts that protect grower interests.

Grapegrowers from across Australia join forces to tackle biosecurity

Remembering Kym Ludvigsen

November 14, 2013 marked a significant step forward in developing a united and concerted effort to tackle biosecurity threats facing the grape industry.

Wine Grape Growers Australia wishes to acknowledge and celebrate the life of Kym Ludvigsen, who died in a tragic farm accident on Tuesday 3 December 2013.

Grapegrowers, horticultural experts and industry leaders came together in Adelaide to discuss the challenges facing grapegrowers in preventing, preparing for and responding to any biosecurity outbreaks.

developing and overseeing biosecurity for the industry and provide practical, grassroots perspectives on biosecurity matters to the WGGA and WFA executive committees and the National Viticulture Biosecurity Committee.

Prue Henschke from Henschke Wines said: “Biosecurity management and prevention is everyone’s business. As growers we need to be aware of our responsibilities and actions to prevent An outbreak could potentially cost the any outbreaks as well as ensuring that industry millions of dollars, damage our industry needs are well covered producer livelihoods and others along the in any future arrangements. The new value chain, jeopardise trade (domestic Biosecurity Industry Reference Group is a and international) and potentially wipe great opportunity to have these two way out regional economies. conversations” Increasingly government and industry are The new Biosecurity Industry Reference sharing responsibility for implementing Group will meet again in early 2014 to the biosecurity system including the map out industry priorities for biosecurity covering of funding and decision making. management over the next few years and discuss how to better collaborate with Participants at the workshop in November agreed that an ongoing Wine other viticulture industries.

Grape Biosecurity Industry Reference Group (WBIRG) was needed to assist in

Kym will be sorely missed – his largerthan-life personality will leave a hole in many people’s lives and WGGA and the industry in general will be poorer for the loss of his generous services.

Kym had been a committed member of the WGGA Executive Committee since early 2012. There is an extended tribute on Page 6 of this issue of Grapegrower & Winemaker.

We remember him with affection.

At a glance…

National Winegrape Grower Book 2013-14 • NEW - WGGA launches the National Winegrape Grower Book in 2014 – a compilation of ABS grower information useful for “mapping” growers by type, location, production capacity and production. Free with current WGGA membership.

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4

grapegrowing Global wine regions with a new sparkle Tasmania, Canada and the UK may not be heavyweights on the world wine scene but according to researchers Belinda Kemp, Fiona Kerslake and Alistair Nesbitt they are developing successful niches as producers of high-quality sparkling wines.

THE AUSTRALIAN STATE of Tasmania is located at 42° South with this parallel dividing the state in half. The North West, Tamar Valley and North East wine regions are north of this parallel and the East Coast, Coal Valley, Derwent Valley and Huon Channel regions are to the south.

The Tasmanian wine industry has grown significantly in the past decade (Figure 1) primarily from an escalation in sparkling wine production.

England can be broadly defined by the 50° to 53° parallels with the majority of vineyards situated in the south of England.

As of 2012 there were 432 vineyards in the UK with 1297 ha in production (English Wine Producers 2013) and 1438 ha under vine – not far below Tasmania’s figure of 1,538 ha. In 2013 there were 124 UK wineries with an average annual wine production (using data from 2007 - 2011) of 2.58 m bottles (English Wine Producers 2013).

Pinot Noir, Chardonnay and Bacchus are the main Vitis vinifera varieties grown in England. Of the 50 plus varieties grown some are hybrids such as Seyval Blanc. The majority of wine production is sparkling wine (60 per cent of the total volume) while 30 per cent is still white wine and 10 per cent red/rosé (English Wine Producers 2013).

Like Tasmania and Ontario, historical records of sparkling wine production in England on a sub-regional basis are unavailable. UK wine producing regions have been decided upon by geographical location e.g. South East, by the UK Vineyard Association (UKVA 2013). The Welsh Vineyards Association was set up in 2013 but current UK wine production figures combine English and Welsh wine production figures.

The largest of the three emerging sparkling wine regions is Canada’s Ontario with 6879ha of vineyards situated between latitudes 41° and 44° north; the polar opposite of Tasmania (VQA Ontario 2013). Three primary viticultural areas/appellations of origin have so far been identified by their soils and climate: Niagara Peninsula, Lake Erie North Shore, and Prince Edward County.

There are currently 180 wineries in Ontario (139 are part of the VQA system) and 16 wine sub-appellations producing still, sparkling, late harvest, ice wine, fortified wines and fruit wines

At a glance: • T he Tasmanian wine industry has grown significantly in the past decade primarily from an escalation in sparkling wine production.

• In the UK the majority of wine production – 60 per cent of the total volume – is sparkling wine.

• In Canada recent sparkling wine figures represent a rapid quality increase – both by the traditional method and charmat method produced from varieties such as Riesling.

which contribute 71 per cent of total Canadian wine production by volume.

The increased focus on Vitis vinifera vines and less on native Vitis labrusca vines began in 1975 with Niagara visionaries such as Donald Ziraldo and Karl Kaiser at Inniskillin Winery while hybrid wine production has declined since 1999 (Carew and Florkowski 2012). Today, there are vineyards in Eastern, Southern and South Western Ontario (Grape Growers of Ontario 2013, VQA Ontario 2013).

Vintners Quality Alliance Ontario (VQA) recent sparkling wine figures (Figure 2) represent a rapid increase in sparkling wine production quality both by the traditional method and charmat method produced from varieties such as Riesling. 

Tasmanian Wine Industry Growth 12 10 8 6 4 2 0 1994

1996

1998

2000

2002

2004

2006

2008

2010

2012

Year Total bearing area ('000 hectares)

Total Annual Crush ('000 tonnes)

Figure 1. Tasmanian wine industry growth from 1994 to 2013.

Giant steps towards clean & green

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Traditional Method

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100000 50000 0 2009 - 2010

2010 - 2011

2011 - 2012

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Figure 2. VQA Ontario sparkling wines released for sale (litres) from 2009 to 2012 (includes wines from 2003 – 2011 and non-vintage wines). www.winebiz.com.au

January 2014 – Issue 600

CLIMATES

January 2014 – Issue 600

English and Welsh wine: Hectolitres produced per hectare 40 HL/Ha 35

Hectoliters / Ha

30 25 20 15 10 5 1994

1996

1998

2000

2002

2004

2006

2008

2010

2012

Year

Figure 3. The UK total wine grape yield (hectolitres per hectare) from 1994 – 2012.

Tasmanian Wine Industry Growth 12 10 8 6 4 2 0 1994

1996

1998

2000

2002

2004

2006

2008

2010

2012

Year Total bearing area ('000 hectares)

Total Annual Crush ('000 tonnes)

Figure 4. Mean yield (tonnes per hectare) from 1994 - 2013 in Tasmania.

70000 Total wine grape yield (tonnes)

The climate in Tasmania varies widely across the State, from a growing season temperature (GST) (October – April), of 16C inland, down to 14C and below on more elevated, coastal sites. Along with the variation across the State, there is also a large variation observed between seasons that, similar to England, is most clearly reflected in the annual fluctuation of statewide yields.

It is common for Tasmania to experience mild winters, however like England and Ontario spring and sometimes late autumn frosts are relatively common.

Throughout the season in all three regions, and particularly around harvest time, it is often wet and humid, creating disease management issues. For the Tasmanian 2013 vintage there were 1538 bearing hectares, which produced 11,392 tonnes of fruit (Wine Tasmania 2013), a record high for the State (Figure 4) and indicative of the unusually warm and dry season.

Climatic conditions in England vary, but generally it has cool-to-temperate summers and relatively mild winters.

Growing season average temperatures during the last 13 years for England as a whole have ranged from 12.8C to 14.6C. There are many regional variations and microclimates in England with the South and South-East of England being more exposed to the continental tropical air mass which brings warm dry air.

Regional, inter and intra-annual climatic and weather variations impact yield and quality on an annual basis. English grapes are being grown at the northern limits of commercial viticulture and like Tasmania yields can be low, in some years challenging the economic sustainability of grape growing.

The English 2013 harvest generally produced reasonable yields but meteorological conditions during the latter part of the season, in some areas, contributed to ripeness difficulties.

Wine regions in Ontario can experience harsh winters that can cause freeze injury to less cold-hardy vines and the high humidity in summer can be challenging.

According to Kevin Ker, KCMS Applied Research and Consulting Inc., Ontario had slightly cooler-than-average 2013 growing season. Harvest dates were slightly behind the 10-year average due to cooler growing conditions. Yields were significantly higher with berry weights and cluster weights in some cases 25 per cent higher than normal.

Although final annual yield information (data collection started in different years) is available from Tasmania, Ontario and the UK it‘s collection technique varies i.e. hectolitres per hectare, tonnage and yield

65000

Total Ontario wine grape yield (tonnes)

60000 55000 50000 45000 40000

2006

2007

2008

2009

2010

2011

2012

Year Figure 5. Ontario total wine grape yield (tonnes) from 2006 – 2012 (produced using information from the Grape Growers of Ontario 2013 and includes grapes for still, sparkling, late harvest and ice wines).

per hectare, making direct comparisons difficult. Nevertheless Figures 3, 4 and 5 illustrate the yield fluctuations in each region. The increase in Ontario wine grape yields since 2009 could be due to the introduction of the Plateau grape scheme for grapegrowers (grape tier system).

SOILS Soils in each region vary immensely and Tasmania’s are incredibly varied across the State, from sandy, free-draining, nutrient-poor soils to deep, reddish-brown, well structured, light-clay soils. Niagarawww.winebiz.com.au

on-the-Lake soils range from sandy loam soils to soils primarily consisting of red shale with a high silt and clay content.

Niagara Escarpment has primarily clay and limestone soils. Lake Erie North Shore has a mixture of clay and sand while Prince Edward County has a different type of limestone and clay (Wines Council of Ontario 2013). English vineyards are established on a high diversity of soil types from the chalk seams, weald clay and greensand found in South and South Eastern England, to the red soils, sandstones and slates found in of the South West and Central England.  Grapegrower & Winemaker

25

grapegrowing

VINE TALK

As the grape harvest period draws closer, it’s timely to remember that the Australian wine industry operates in both the domestic and global markets and countries we export wine to often have different food safety standards.

As such, they may have different, lower, or no maximum residue levels (MRL’S) for the chemicals we are allowed to use in Australia. Unplanned or accidental use of the wrong product close to harvest can have costly consequences.

Growers should therefore check the requirements of their intended markets. A detailed list of the MRL’s established for our domestic and export markets can be found at the Australian Wine Research Institute (AWRI) website.

Further assisting exporters to manage this risk, the AWRI publishes agrochemicals registered for use in Australian viticulture (otherwise known as the Dog Book).

The Dog Book lists the active constituents registered for use and includes tables of recommended products for each active ingredient.

If we take for example the label for the fungicide Switch for use in Australia, in the critical comments section it states that applications can be made at 5 per cent capfall, 80 per cent capfall and pre-bunch closure or veraison. These withholding periods are fine if the fruit is destined to remain in the domestic wine market.

The withholding period for Switch in the Dog Book is set to a much longer period i.e. use no later than E-L 295, berries pepper-corn size (4 mm diameter),do not use within 60 days of harvest. This is the recommendation growers should follow for any fruit destined for wine that may be exported.

The longer withholding period in the Dog Book is designed to minimise the risk of residue remaining on the fruit by allowing more time for the chemical to degrade through normal biological and environmental processes.

Don’t think you can get away with a late application if wine is destined for export markets because the testing equipment can measure down to parts per billion.

26 Grapegrower & Winemaker

Tasmanian viticultural techniques were surveyed in 2010 and it was found that 95 per cent of Chardonnay vines grown for sparkling wine are cane pruned as are 91 per cent of Pinot Noir vines. Bunch thinning reduced yields in 47 per cent of Chardonnay and 52 per cent of Pinot Noir vines grown. Just under half of the growers shoot thinned Chardonnay (47 per cent) and Pinot Noir (46 per cent) with leaves removed by 38 per cent of Chardonnay growers and 47 per cent of Pinot Noir growers.

Viticultural techniques used in England and Ontario have not been surveyed. However, there are a range of vine-training techniques applied in England with a mix of spur and cane replacement pruning systems used. Recently established vineyards trellis mainly for single or double Guyot systems.

English site specific conditions vary significantly, as does the degree of historical vineyard legacy and both contribute to a wide range of clone, rootstock, grape varieties, training and viticultural management techniques employed.

The majority of Ontario vineyards are cane pruned and planting densities vary in all three regions. Canopy management in each region is carried out i.e. leaf removal but “spare parts viticulture” is unique to the Ontario region and is not utilised in Tasmania or England.

This involves using two or more trunks as insurance against winter cold injury by providing a viable trunk in the event of freeze injury and “hilling up” the soil to cover and insulate the scion.

REGIONAL REGULATIONS Like the regulation of Tasmanian wine production by Australia New Zealand Food Standards Code - Standard 4.5.1, the Ontario Vintners Quality Alliance (VQA) regulates, and sets standards for producing premium wines in Ontario (Rezaei and Reynolds 2010).

They believe that regulations should be adequate to protect the consumer but not so restrictive that they stifle innovation (VQA 2013, Voronov et al. 2013). Additionally International Canadian Blends (ICB) are a blend of imported and Canadian wine representing 73 per cent of Ontario wine sold and accounts for more than 54 per cent of the grape yield. VQA wines account for 27 per cent of volume sales and 46 per cent of the grape yield (WGAO 2013). Likewise English wine producers are able to attain either a Protected Designation of Origin (PDO) or Protected Geographic Indicator (PGI) for their wines by putting them through wine schemes sponsored by the UKVA (UKVA 2013). The UK wine regulations for PDO and PGI are enforced by the Wine Standards division of the Food Standards Agency. It is important to distinguish between British and English wine. British wine is produced from imported grapes or grape concentrate, whereas English wine must be produced in the UK from grapes grown in England or Wales.

SALES MARKETS

It’s important to continuously consult the Dog Book recommendations because they are updated every year. The Dog Book also contains the latest AVCARE resistance management strategies.

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

VITICULTURAL TECHNIQUES

English wine is exported to several countries e.g. Japan, Denmark, Hong Kong, but there is a strong local market demand for English wine. The industry also benefits from its proximity to London, an international wine trade centre, and a strong domestic wine retail sector. The entire Tasmanian industry has 160 licensed wine producers across 230 vineyards, with 90 cellar door outlets. Figures show 45 per cent of total wine volume produced remains within the State, with 47 per cent of volume going to national markets and 8 per cent to international markets (with approximately 10 regularly exporting producers).

The total Tasmanian harvest is less than 0.5 per cent of total Australian wine grape production, making the industry small in terms of volume, however should that figure be represented by value, it would be a much more significant part of the Australian wine industry. 

www.winebiz.com.au

January 2014 – Issue 600

Identified growth markets for Tasmanian wine are China and Japan with current exports commonly going to the UK, US, Canada and Finland. Wines are sold at cellar doors in Ontario with wine tourism high on the agenda.

Many wineries have restaurants attached, offer delivery and wine club schemes whilst exports to countries including China, France, US, England and Japan continue. Wine exports from Ontario represent a large portion of Canada’s total wine exports (Carew and Florkowski 2012). Since 1927 wine sales have been regulated by the Liquor Control Board of Ontario (LCBO) which has the monopoly on wine retail sales (Carew and Florkowski 2012) although some older established wineries sell their wines at small stores attached to supermarkets.

REASONS FOR SPARKLING WINE PRODUCTION INCREASE IN EACH REGION AND FUTURE OUTLOOK The amount of fruit grown specifically for sparkling wine production has increased over time as Tasmania and Ontario’s reputation for high quality fruit has grown. In Tasmania this has been driven by companies such as Jansz (owned by Yalumba) and Clover Hill (Taltarni) and has increased the demand for fruit.

Vineyard expansion by Nyetimber Ltd, increased production by Ridgeview Estate and Chapel Down as well as the establishment of many vineyards i.e. Hush Heath, Gusbourne Estate and Rathfinny Estate continues to increase production of sparkling wines in England. In the UK a combination of capital investment, training, expertise and changing climatic conditions are contributing to a rapidly-expanding wine production industry (Turner 2010, Clout 2013).

The fruit requirements for high-quality sparkling wines can be met in each region although vintage variation remains an issue.

The success of the Tasmanian focused companies has attracted a lot of interest from other mainland Australian companies to expand into Tasmania. Increasing their sparkling wine market share, either by producing wines in Tasmania or by purchasing fruit from Tasmania, has been a key driver. Purchasing land or grapes has also provided a means of mitigating against changing climates. Brown Brothers purchased the significant Tamar Ridge holdings with a focus on the sparkling wine and table Pinot Noir production, as a means of early insurance against the changing climate in their current vineyard locations (Walker 2012). In Ontario the emphasis on Vitis vinifera vines and increased consumption of Canadian wine nationally has been associated with premium quality VQA wine sales (Carew and Florkowski 2012).

All three regions are likely to continue their increase in sparkling wine production with a combination of confidence that warming temperatures, investment, innovation, new varieties in each region and developing market demand will contribute to their continued success.

English Wine Producers. (2013). Background: Statistics. www.englishwineproducers. com. {Accessed 18th November 2012}.

Grape Growers of Ontario. (2013). Annual Reports. www.grapegrowersofontario.com {Accessed 24th November 2013}.

Rezaei, J, H. and Reynods, A, G. (2010). Characterisation of Niagara Peninsula Cabernet Franc wines by sensory analysis. American Journal of Enology and Viticulture. 61: 1: 1 – 14.

Turner, S. (2010). Networks of learning within the English wine industry. Journal of Economic Geography. 10: 685 – 715.

United Kingdom Vineyard Association (UKVA). (2013). Industry regulations and contacts. www.ukva.org.uk. {Accessed17th November 2013}.

Vintners Quality Alliance (VQA). (2013). Wine Standards: Specifications for grapes and wine making www.vqaontario.ca. {Accessed 18th November 2013}.

Voronov, M. De Clerq, D. and Hinings, C, R. (2013). Conformity and distinctiveness in a global framework: The legitimation of Ontario Fine Wine. Journal of Management Studies. 50: 4: 607 – 645.

Walker, A. (2012). A History of the Tasmanian Wine Industry. Master of Arts Thesis, University of Tasmania, Tasmania, Australia. {Accessed 20th November 2013}.

Wine and Grower Alliance of Ontario (WGAO). 2013. Ontario Wine Industry Domestic. www.wgao.ca. {Accessed 24th November 2013}.

Wine Council of Ontario. (2013). Ask the experts. www.winecountryontario.ca {Accessed 24th November 2013}.

Wine Tasmania. (2013). 2013 Tasmanian Vintage Report. {Accessed 1st November 2013}.

Looking for more stories on sparkling wine? Search our Grapegrower & Winemaker article archive at

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References

Carew, R. and Florkowski, W. (2012). Regulatory and institutional developments in the Ontario wine and grape industry. International Journal of Wine Research. 4: 33 – 44.

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Clout, H. (2013). An overview of the fluctuating fortunes of viticulture in England and Wales.

EchoGeo Revues. http://echogeo.revues.org/13333 {Accessed 2nd October 2013}.

January 2014 – Issue 600

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grapegrowing

Rainfall infiltration in Yarra Valley vineyards Independent viticulturist James McGlade manages premium vineyards in Victoria’s Yarra Valley and specialises in sustainable approaches to soil management and increasing biodiversity. He has just completed a study there into water use efficiency.

With climate change projections being for a warmer, drier future and with rainfall predicted to be of a more erratic nature, grape growers will face increasing pressure to manage their supply of water. This pressure will be heightened as growers face increased competition for water from other industries, from the environment and from a rapidly growing urban population.

For some time progressive growers have been addressing water use efficiency by such means as soil moisture monitoring, deficit irrigation, sward management and drought tolerant rootstocks. Frequently overlooked however, is the soil’s ability to capture water at its primary source, rainfall. This study looks at factors affecting capture and storage of rainfall at five vineyards on typical Yarra Valley soils, particularly during the winter months when water losses due to evaporation and evapotranspiration are at a minimum.

Soils The major soil type within the Yarra Valley is a strongly duplex loam over a clay subsoil on mudstone of Silurian origin. The amount of loam varies from site to site but is typically from

At a glance: • Grapegrowers face increasing pressure to better manage their supply of water as well as competition for water from other industries, the environment and a rapidly-growing urban population.

• Progressive growers have been addressing water use efficiency but frequently overlooked is the soil’s ability to capture water at its primary source, rainfall.

• For drier seasons where winter rainfall may only be 150mm, the infiltration efficiency rises to 100 per cent when only half the average rainfall is received.

400mm to 600mm in depth. The particle fractions within the loam may also vary with location, but the soils are generally described as a clay loam. The subsoil is only very slowly permeable to water, resulting in soils being prone to waterlogging in very wet seasons.

Other relevant data:

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Soil water at field capacity

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Soil aeration at field capacity

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In July and August 2013 water infiltration was measured at five Yarra Valley vineyards. The method involved the use of a double ring infiltrometer, typically for a two hour period.

The measurements were taken in the mid row area and also in the wheel line. Soil water content was also measured and in all cases the top 100 mm of soil was at or near field capacity while at 200 mm depth the soil water content was typically half this level.

After two hours mid row infiltration rates ranged from 4 mm/hr to 16 mm/hr, with 9.5 mm/hr being the average.

White (2003) has classified infiltration rates of 0 – 10 mm/ hr as very poor, and 10 – 20 mm/hr as poor.

The Effect of Slope Any interpretation of infiltration rates needs to be mindful that an infiltrometer is a closed system permitting water to only travel downwards into the soil. In reality, water can both infiltrate and run off, with water falling on sloping land infiltrating less than on flat land. Hence on all but level ground an infiltrometer will record a higher infiltration rate than what is actually achieved during a rainfall event.

At its simplest level, the relationship between rainfall, infiltration and run off is defined by the following equation: Rainfall = Infiltration + Run off The extent to which slope influences infiltration and run off is beyond the scope of this study. Significantly though, Haggard et al (2005) found that for a well grassed plot a slope of 28% led to an infiltration reduction of 26%. Much higher rates were suggested by Ring and Rebbechi (1986) who stated

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January 2014 – Issue 600

that to prevent run off under spray irrigation systems, application rates need to be reduced by 20% for an 8% slope and by 40% for a 12% slope.

25 20

In most seasons Yarra soils are moderately dry to very dry at the end of harvest and generally stay this way until the commencement of winter rains. At the end of winter vineyard managers would ideally like to see their soils fully charged to field capacity.

For the Yarra, the mean winter rainfall as measured at Coldstream is: June

67 mm

July

63 mm

August

68 mm Total

Infiltration (mm/hr)

The Soil / Water Equation

15 10 5

Mid row Wheel line

0

15

198 mm

For a soil with 500mm of loam, coming from a moderately dry soil water content of 0.15 cm³/cm³ to a field capacity of 0.35 cm³/cm³, the required amount of water would be: (0.35 - 0.15) x 500 = 100 mm Given the average winter rainfall of 198mm, this amount is equivalent to an infiltration efficiency of 51%.

For drier seasons where winter rainfall may only be 150mm, the infiltration efficiency required to attain soil field capacity would be 66%.

This rises to 100% when only half the average rainfall is received.

For three soils similar to those sampled, the infiltration efficiency during rainfall events ca n be summarized as below:

45

30

60 75 Time (mins)

90

105

120

Figure 1 shows infiltration rates recorded at a small vineyard with manual harvesting and pruning and the use of medium sized machinery.

Soil 1 Infiltration Rate 5mm/h Soil 2 Infiltration Rate 10mm/hr Soil 3 Infiltration Rate 15mm/hr

Rainfall event mm/hr

Run off mm/ hr

Infiltration Efficiency %

10

5

50

Clearly the soils with the lowest infiltration rates will only attain the required infiltration efficiency in moderate rain. Heavy storms will result in run off being greater than infiltration for many vineyards. This will be especially so for vineyards on significant slopes.

25

20

20

40

35

12.5

10

0

100

The Effect of Compaction

25

15

40

40

30

25

Infiltration was also measured in the vehicle wheel line to determine the effect of compaction. The wheel line was determined by inserting a probe into the soil and identifying areas of resistance. Each wheel line typically

10

0

100

25

10

60

40

25

37.5

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29

grapegrowing

12

Mid row Wheel line

Infiltration (mm/hr)

10 8 6 4 2 0

15

30

45

60 75 Time (mins)

90

105

120

Figure 2 shows infiltration rates recorded at a large vineyard where many operations are mechanized and, by necessity, larger machinery and equipment is utilized.

Soak it up: One of the double-ring infiltrometers used during the assessment of water infiltration in the Yarra Valley in a 2013 research program.

measured 0.5 m across. For vineyards with 3m row spacings the wheel line represents 33% of vineyard area.

For vineyards on 2.5m spacings this increases to 40%.

All vineyards showed reduced infiltration in the wheel line compared to the mid row area. The difference in infiltration rates ranged from moderate to very significant. Not surprisingly, the difference was greatest in vineyards with high degrees of mechanization.

Discussion Given the low infiltration rates of Yarra Valley soils, runoff will be a common occurrence during many rainfall

30 Grapegrower & Winemaker

events. As a consequence growers will frequently struggle to have soils filled to field capacity at the end of winter.

This will be especially so following very dry growing seasons and also after winters when less than average rainfall occurs. For vineyards on steeper slopes the difficulty will be magnified.

Wheel line compaction will clearly lead not only to reduced capture of rainfall but also to reduced water storage capacity within the soil. Given the area of vineyard occupied by the wheel line (up to 40%), the negative affects of wheel line compaction will significantly affect the total soil / water equation for a vineyard. www.winebiz.com.au

Watered down: Jamie McGlade has put together a detailed understanding of water movement within the Yarra Valley giving grapegrowers a better understanding to assist with vineyard management.

Infiltration rates of Yarra soils have probably declined since the advent of modern agriculture. An insight into why this is so may provide some clues as to how infiltration rates may be improved.

Murray (2010) has highlighted how the transition from native vegetation to less diverse viticultural systems has, over time, resulted in reduced soil structure. The replacing of a complex mix of plants with fewer shallow rooted species has resulted in loss of soil porosity and general structural decline. This has been hastened by tillage and compaction by machinery.

To improve the infiltration of rainfall into the soil a long term approach to soil management will be required. The following actions are but three of many that could be included in a soil management program: • Address areas of compaction.

• Increase the retardation of surface water flow by encouraging strong sward growth, mulching of bare soil and retention of stubbles.

• Encourage increased plant diversity within the inter row.

Acknowledgment The author wishes to thank the following vineyards for their help in this trial: Squitchy Lane, Acacia Ridge, Nenagh Park, Shantell and Sticks.

References

Haggard, B.E., Moore, P.A., Brye, K.R. 2005. Effect of Slope on Run Off From a Small Variable Slope Box-Plot.

Journal of Environmental Hydrology, Vol 13.

Murray, R. 2010. Vine Roots Growing In a Poor Environment. The Australian and New Zealand Grapegrower and Winemaker, Issue562.

Ring, P.J.and Rebecchi, M. 1986. Viticultural Irrigation.

Study notes, Charles Sturt University.

White, R.E. 2003. Soils for Fine Wines.

January 2014 – Issue 600

Using precision viticulture to extract value Researcher Mike Trought from the New Zealand Institute for Plant & Food Research says the complexity of deciding exactly when to give the harvest green light can be better addressed through the use of precision viticulture.

WHEN TO HARVEST is frequently considered the most important factor determining wine quality.

The go/no-go decision depends on the ripeness of the fruit, the style and price point of the ultimate wine, fruit health (e.g. degree of shrivel/disease), predicted weather, availability of harvesting equipment, and space in the winery.

While estimating overall f ruit composition in a uniform vineyard is relatively easy, few vineyards are uniform, which adds complexity to the harvesting decision.

Early precision viticulture (PV) research suggested knowledge of yield, composition and management (at site and within-site levels) would result in improved quantity and quality management in vineyards (Rossel 1998).

Recently, techniques have been developed to assist viticulturists in recognising regions of the vineyard likely to show differences in fruit composit ion, enabling improved vineyard design and management (Bramley et al. 2011b).

USE OF PV The use of PV techniques can be broadly divided into three: better informed decisions when establishing or re-planting vineyards; improved management decisions for established

At a glance: • While estimating overall fruit composition in a uniform vineyard is relatively easy, few vineyards are uniform, which adds complexity to the harvesting decision.

• Mapping vineyard variation also enables management strategies to improve fruit composition uniformity.

• Vineyards are variable and large samples are needed to achieve a reliable estimate of the mean fruit composition.

• A relatively small investment into mapping soil variability during vineyard development can provide increased financial returns over the vineyard’s lifetime.

vineyards; and enhanced harvesting decisions.

Today electro-magnetic sensing is extensively used to map existing or new developments and this can add value at little cost to soil surveys, for example by identifying soil type boundaries.

Using these surveys can improve overall long-term vineyard efficiency, e.g. by optimising uniformity of fruit development and size of fruit parcels for winery efficiency. Given the expected 30-year life of a vineyard, a small increase in profitability, through a better understanding of variability, will generally offset the small (approximately $35/ha) cost of acquiring the imagery.

Mapping vineyard variation also enables management strategies to improve fruit composition uniformity,

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January 2014 – Issue 600

e.g., the application of mulch to “low vigour” areas, or deep-rooted competitive species (e.g. chicory) planted in the inter-rows of deep fertile profiles to reduce vigour.

MATURITY TARGETS Growers a nd winema kers have conceptual fruit maturity targets. Some are well defined (e.g. disease status, soluble solids content) and often form the basis of payments to growers.

Fruit sampling up to harvest is often used to estimate the mean fruit composition and to anticipate harvest date.

However, vineyards are variable and large samples are needed to achieve a reliable estimate of the mean fruit composition.

The variability around the mean changes with time as the fruit mature

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Proportion of vineyard (%)

100 2nd March 12th March 22nd March 1st April 11th April 21st April

80 60 40 20 0 0

5

10

15 Soluble solids ( o Brix)

20

25 0

5

10

15

20

25

Titratable acidity (g/L tartaric acid)

Figure 1: Changes in the soluble solids contents and titratable acidity distribution with time in the Sauvignon blanc vineyard shown in Figure 3.

(Figure 1), but when it is large, overand under-ripe flavours will probably be present in the juice and subsequently in the wine (Trought 1997).

The importance t his has in determining overall wine quality largely depends on the style and variety.

For example, typical Marlborough

Sauvignon Blanc displays ‘ripe’ and ‘unripe’ characteristics in the wine (Parr et al. 2007).

The same unripe character in Cabernet Sauvignon may be considered undesirable.

Despite conceptual fruit composition targets, there are few examples of

quantifying the value of different parcels of fruit.

A juice index (JI) was developed from the pooled opinions of Marlborough winemakers and viticulturists (Trought and Bramley 2011).

The relative value of juices at a range of soluble solids concentration (SSC),

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11:24 600 AM January14/12/11 2014 – Issue

5

a

4

3

2

1 18

20

22 24 o Soluble solids ( Brix)

26

5

b

Value score

4

3

2

Figure 3: Spatial changes in calculated juice index (JI) at different stages of fruit ripeness in a Sauvignon blanc vineyard (Trought and Bramley 2011). The optimum harvest date would appear to be about 21 April, although a section of the west side of the vineyard, with the lower JI, may be harvested separately

1 6

8

10 Titratable acidity

3.0

3.5 Juice pH

5

12

14

c

pH and titratable acidity (TA) at harvest to produce a “typical” Marlborough Sauvignon Blanc was determined by asking participants to give a value to those juices; optimum values for SSC, TA and pH were 22.2, 9.2 and 3.2 respectively (Figure 2).

MAPPING PROGRAM Mapping the JI in space and time in the vineyard shows the distribution during fruit development (Figure 3).

While absolute values may change with season, the relative distribution of the JI probably remains constant, reflecting soil texture differences.

The JI maps enable changes in relative composition to be anticipated from fruit analyses taken shortly after véraison (Figure 3).

Identifying variability in fruit composition may also enable wineries to better stream fruit of similar composition in terms of both the mean and the variability around that mean.

Fifty-two experienced industry personnel were asked to rate juice to make a “typical Marlborough Sauvignon blanc” on a value scale of 1=poor to 5=good (Trought and Bramley 2011).

The maximum Juice Index (JI) is shown by the blue lines (SSC 22.2; TA 9.2; pH 3.2 = (4.5x0.49)+(4.3x0.28)+(4.7x0.23) = 4.5). The red lines represent less ripe fruit (SSC 20.5; TA 11.0; pH 3.0 = (2.9x0.

49)+(2.1x0.28)+(3.2x0.23)=2.75).

QUALITY RELATIONSHIP Fruit composition must be related to wine quality outcomes, and the extra January 2014 – Issue 600

value from the adoption of technology must be clearly shown.

Likewise, few research programs integrate a financial component into their results. In an attempt to rectify this, CSIRO’s Rob Bramley and colleagues demonstrated an increase in fruit value of 5.6 per cent when a Murray Valley vineyard was select harvested; this was reduced to a net benefit of 1.8 per cent when the additional harvesting costs were taken into account (Bramley et al. 2011a, 2012).

Mark Krstic suggested a price differential of $69/T ($492 versus $423/T) would be needed to justify the additional selective harvesting costs (Krstic 2012).

I suggest this research needs to be taken further to model the consequences different proportions of, and prices for, each fruit grade have on the net return to the grower.

For example, using the data presented in Bramley et al. (2011a, 2012), suggests a small ($80) increase in super-premium grape price has a significant effect on the value that may be obtained from select harvesting, and much greater than a doubling of the super-premium area in the vineyard (Table 1).

In contrast, any decrease in the value of the premium fruit resulting from the removal of super-premium will have a negative effect.

4

3

2

1 2.0

2.5

4.0

4.5

5.0

Figure 2: Soluble solids contents (SSC), titratable acidity (TA) and pH value scores.

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CONCLUSIONS When to ha rvest is f requently considered the most important factor determining wine quality. www.winebiz.com.au

Grapegrower & Winemaker

33

grapegrowing Table 1: Influence of grape price and the proportion of the grape grade in the vineyard on the net benefit of select harvesting. Note: the harvest volumes, cost of harvesting ($90/T Super Premium and $30/T) and fruit value ($520 Super premium, $423 premium) were those presented in Table 3 of Trought and Bramley (2011).

Select harvest Super premium

Single harvest

Premium

Premium

Gross return less harvest cost($) Select harvest

Net benefit ($)

additional value (%)

80,958

1,428

1.8

80,958

2,856

3.5

5,508

6.8

Single harvest

Rob Bramley (Bramley et al. 2011b, 2012) Harvest volume (T) Grape value ($/T)

51

155

206

520

423

423

82,386

Increase % super-premium grapes Harvest volume (T)

102

104

206

Grape value ($/T)

520

423

423

83,814

Increase the value of super-premium grapes from $520 to $600/T Harvest volume (T) Grape value ($/T)

51

155

206

600

423

423

Understanding the degree of variation in fruit composition in a vineyard and the effect this potentially has on wine quality enables growers and winemakers to make better harvesting decisions.

A relatively small investment into mapping soil variability during vineyard development can provide increased financial returns over the vineyard’s lifetime.

Once vineyards are established, the value of precision viticulture methods to the wine industry and select harvesting will largely depend on the price differential between the various grades of fruit, the ease with which the various quality areas can be harvested, and the ability of a winery to use the superior fruit at a higher price point.

Superior fruit are not necessarily reflected in higher value if a winery cannot utilise the benefit in their wine range.

Contact: Mike Trought.

Phone: 64 9 925 7000.

Email: mike.trought@plantandfood. co.nz.

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ACKNOWLEDGEMENTS The financial support of New Zealand Winegrowers for our grape and wine programme is appreciated. The New Zealand Foundation for Research Science and Technology (CO6X0707 – Designer Grapevines) funded the research outlined in Bramley et al. (2011c) and Trought and Bramley (2011), with further support from the Liquorland Top 100 Fellowship and CSIRO Food Futures Flagship. The research summarised here was presented at the Australian Wine Industry Technical conference in Sydney, July 2013.

References

Bramley, R.G.V., Ouzman, J. and Thornton, C. (2011a) Selective harvesting is a feasible and profitable strategy even when grape and wine production is geared towards large fermentation volumes.

Australian Journal of Grape and Wine Research 17, 298-305.

Bramley, R.G.V., Ouzman, J. and Thornton, C. (2012) Selective harvesting is a feasible and profitable strategy even when grape and wine production is geared towards large fermentation volumes.

Australian Journal of Grape and Wine Research 18, 360-360.

Bramley, R.G.V., Trought, M.C.T. and Praat, J.P. (2011b) Vineyard variability in Marlborough, New Zealand: characterising variation in vineyard performance and options for the implementation of Precision Viticulture. Australian Journal of Grape and Wine Research 17, 83-89.

Krstic, M. (2012) Precision managment technologies prove their value in selective harvesting in Australia’s major production regions. Wine and Viticulture Journal 4, 34 - 36.

Parr, W.V., Green, J.A., White, K.G. and Sherlock, R.R. (2007) The distinctive flavour of New Zealand Sauvignon blanc: Sensory characterisation by wine professionals. Food Quality and Preference 18, 849-861.

Rossel, R.V. (1998) Australian wine industry: the potential for precision viticulture. Leading Edge 1, 41-43.

Trought, M.C.T. (1997) The New Zealand Terroir: Sources of variation in fruit composition in New Zealand vineyards. Proceedings of the fourth international symposium on cool climate viticulture & enology, Rochester, New York, USA, 16-20 July 1996. I-23-I-27.

Trought, M.C.T. and Bramley, R.G.V. (2011) Vineyard variability in Marlborough, New Zealand: characterising spatial and temporal changes in fruit composition and juice quality in the vineyard.

Australian Journal of Grape and Wine Research 17, 72-82.

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34 Grapegrower & Winemaker

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January 2014 – Issue 600

Changing the vineyard for climate change Stephanie Timotheou catches up with Dr Sigfredo Fuentes, who is leading the Vineyard of the Future initiative at the University of Melbourne and discusses the latest findings and updates on the global project.

THE EXTREME EFFECTS of climate change are taking their toll on the viticulture industry, making the future of vineyards here and abroad uncertain.

Which is why University of Melbourne wine science lecturer Dr Sigfredo Fuentes and a team of researchers around the world are developing a project to better arm the industry against that change.

Vineyard of the Future (VoF) is being conducted in Australia, Chile, Spain and the US. Its aim is to develop an integrated device to obtain thermal maps using a mobile system which captures spatial variability of water status within crops.

It also serves as a test-bed for new and emerging technologies which can be applied either for viticultural and oenology research or for practical applications to increase efficiency of management strategies.

While the program has only been running three years it has already made a lot of progress.

Fully-instrumented trial vineyards which consider the soil, plant and atmosphere continuum have been put in place to assist researchers while they study the effects of climate change and grapevine physiology.

Fuentes has been a member of the initiative since Australia jumped on board in 2011 with initial funding by the University of Adelaide’s Waite Research Institute (WRI).

The VoF was previously led by WRI professor Steve Tyerman but due to funding issues, Adelaide’s participation in the initiative has been put on hold until further notice.

Fortunately this didn’t bring the stop the project and Fuentes is still going fullsteam ahead to take charge of the fight against global warming.

At a glance: • Vineyard of the Future is a global effort to develop an integrated device to obtain thermal maps using a mobile system to capture spatial variability of water status within crops.

• The future of viticulture and winemaking under a changing environment requires smarter approaches to assess potential impacts of climate change on grapevine growth, water status and the quality of fruit and wine.

• Rapid assessment of specific management strategies on vine physiology, growth, water and nutrient status can be done by growers and winemakers using low cost technology.

remote sensing using satellites, drones (multicopters) and robots.

He has also been exploring ideas to be incorporated into the VoF such as a robotic pourer for sparkling wine assessment using video and image analysis of foam stability.

This is to be associated with quality descriptors and protein content of wines.

TYERMAN’S SOLUTION TO CLIMATE CHANGE

Say cheese: Infrared camera taking a thermal image from grapevines in the glasshouse.

On top of the camera is an IR scanner with a 1 per cent cost compared to the thermal camera which is currently under testing by the VoF (Australia - Chile).

He said the future of viticulture and winemaking under a changing environment requires smarter approaches to assess potential impacts on grapevine growth, water status and the quality of fruit and wine.

Since joining the project, Fuentes has worked with long, short and proximal

While Tyerman’s involvement with the VoF is in limbo, he still has strong views about what can be done to prevent global warming.

The viticulture indust ry is vulnerable to climate change because of the grapevines high sensitivity to temperature and rainfall.

He said to successfully adapt, the industry needs better management systems which allow rapid response to climatic events and other risks.

“We need a complete picture of how the vine is responding to climate variables and soil conditions at any particular time,” he said.

Researchers hope the technology will also help the industry become more efficient. 

Winebiz online Buyers’ Guide Equipment, Supplies & Services for the wine & grape industry www.winebiz.com.au/guide January 2014 – Issue 600

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Grapegrower & Winemaker

35

grapegrowing THE VoF IN ACTION

Eye in the sky: Octocopter from the VoF - Chile preparing for a measurement flight. This octocopter carries a thermal camera, a normal visible camera and a multispectral camera.

“Grapegrowers are facing cost pressures and we want to show them it is possible to cut costs and save on labour using modern sensors and imaging,” Fuentes said.

Some of the tested technologies and techniques have been available for growers to monitor their own vineyards for changes in plant water status and canopy growth.

Tools include a wetting pattern analyser to help better target irrigation and fertiliser use, infrared thermography and automated analysis to assess plant water status and canopy assessment using cover photography.

SA’s Wynns Coonawarra Estate is currently testing applications developed by the VoF including near infrared spectroscopy (NIR) to assess plant water status and canopy vigour assessment using digital cover photography analysis.

Wynn’s vineyard manager Allen Jenkins said the near infrared photography is taken by an aircraft which flies over the vineyard at about 7000 feet.

While it can’t see into the soil it allows Jenkins to gauge how green the vines are and what the plant cell density of the vineyard is.

“An aerial image which is called a plant cell density map is taken by the aircraft flying over the vineyard which reads, if you like, the vine greenness,” he said.

“It tells us the different levels of vigour in certain parts of the vineyard.

“The green parts indicate the low vigour parts of the vineyard and the black parts mean the vines are growing more vigorously and have denser and greener plant cells, which is probably too healthy for making grape wine.”

He said this makes life much easier for viticulturists and takes the hassle away from everyday viticultural practices.

After a successful series of VoF seminars with viticulturists in Chile, San Pedro vineyards also adopted canopy vigour assessment technologies for the 2013-14 season.

These seminars were held from 13-15 November in Isla de Maipo and Molina.

During the 2013-14 season, VoF in Chile and Australia will be testing octocopters over commercial vineyards to assess plant water status and growth using high spatial and temporal infrared and visible imagery.

FUTURE OF THE VoF

• Visual pollution reduction compared to drape nets

A multinational competitive project based on the VoF initiative has been successful in obtaining funding and will be executed in three grapevine seasons in the southern hemisphere.

It will run between 2013 and 2018 to develop a low cost infrared scanner on top of unmanned terrestrial vehicles to monitor plant water status at high spatial and temporal resolutions.

The VoF is advocated to develop these new and emerging technologies and to apply them to national and international funding bodies to continue growing in Australia and overseas.

It is also working to develop these new and emerging technologies to facilitate the decision making process within the wine industry to consider the constraints of climate change.

• Apply and remove with the Netline Netting Machine

STRATEGIES FOR A POSITIVE FUTURE

FRUIT ZONE NETTING

• Unique fruit zone netting machine • Very suitable for smaller vineyards

• No tractors or hydralics rquired • Minimise soil compaction, access rows after netting • Less than half area of netting required compared to drape nets • Reduce OH&S issues [reduce hand and back injuries] • Discounts on netting machine

Contact Graeme Bertuch E: mountcole@harboursat.com.au

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36 Grapegrower & Winemaker

Rapid assessment of the effect of specific management strategies on the grapevine physiology, growth, water and nutrient status can be done using smart, accurate and low cost technology by growers and winemakers.

These strategies vary from monitoring pests and diseases to irrigation techniques such as regulated deficit irrigation or partial root-zone drying to increase the quality of grapes.

The VoF is also exploring novel non-orthodox techniques such as the use of dogs in the field and winery which has great potential.

Fuentes said the group will continue working with the development of these tools which will result in a tighter relationship between scientific research and the industry.

Contact: Sigfredo Fuentes.

Phone: 61 3 9035 9670.

Email: sfuentes@unimelb.edu.au.

Website: www.vineyardofthefuture.wordpress.com.

www.winebiz.com.au

January 2014 – Issue 600

Window into a very warm wine industry A scientifically-managed commercial trial has measured the effects of elevated temperature on vine physiology, berry composition and wine attributes.

TEMPERATURE IS ONE of the main environmental factors influencing vine physiology, berry composition and wine attributes.

However, much of our understanding on the effects of temperature on vine physiology and berry composition has been gained from experiments under controlled conditions.

Almost all of our knowledge on temperature effects on wine is indirect, this means, it is based on comparisons between thermally contrasting locations or vintages.

South Australian Research and Development Institute (SARDI) principal scientist Victor Sadras said controlled conditions often generate experimental artefacts and indirect methods are bound to be inconclusive.

Which is why a project was established to measure the effects of elevated temperature on vine physiology, berry composition and wine attributes using open-top chambers to manipulate temperature under realistic vineyard conditions.

Sardras said these experiments confirmed some but challenged many of the text-book expectations of temperature effects on grape composition and wine attributes.

He said direct assessment of temperature effects on vine performance, berry and wine attributes provides the industry with a window into hotter futures and suggested technological adaptations in the vineyard and winery.

The latest in-depth Australian research into the effects of a warming climate on vine physiology, berry composition and wine attributes is revealed in a new

final report available at gwrdc.com.au/ wp-content/uploads/2013/09/SAR-0901Part-A.pdf and gwrdc.com.au/wp-content/ uploads/2013/09/SAR-0901-Part-B.pdf.

“As well as presenting the Australian and world wine industry with a window into a future of hotter temperatures, the project suggests technological applications in the vineyard and winery which could help industry adapt to warmer and drier futures,” Dr Sardras said.

“The final 297-page report titled A window into hotter and drier futures: Phenological shifts and adaptive practices, was the culmination of a three-year research project, funded by the Grape and Wine Research and Development Corporation (GWRDC), Department of Agriculture, Fisheries and Forestry and complementary State Natural Resource Management programs,” he said.

The SARDI principal scientist was project leader and described the work as both challenging and rewarding.

“Critical to the research was the development of a new open-top heating chamber (pictured) which allowed temperatures to be manipulated under realistic vineyard conditions,” Dr Sadras said.

“Much of the current research on this topic of temperature effects used either controlled glasshouse experiments or comparisons of different regions and vineyards, which made it difficult to correlate with real conditions and compare such contrasting data,” he said.

“The new large scale open-top chambers were designed and deployed specifically for this project; chambers included a large number of vines, thus allowing for

Over 11,000 subscribers and increasing daily January 2014 – Issue 600

At a glance: • Temperature is one of the main environmental factors influencing vine physiology, berry composition and wine attributes.

• These experiments confirmed some but challenged many of the textbook expectations of temperature effects on grape composition and wine attributes.

• Management practices at the vineyard and winery are required to counteract undesirable warming effects.

proper statistical design (buffer vines were excluded from measurements) and large fruit volumes for meaningful winemaking.”

It also combined passive heating (for clear days) and active heating (nights and overcast days) and regulated the size of the opening to conserve or release heat as required.

The first chapter in the final project paper outlines the design and physical application of the chambers, which have attracted significant international interest and continue to be used for ongoing research.

The chambers were designed to increase the temperature by 2C above ambient temperature to represent warming projections for wine growing regions.

The field research in the Barossa Valley was complemented with additional data analysis in the Riverland and Coonawarra regions. 

Drive more traffic to your website with Australia’s LARGEST circulating wine industry enewsletter, contact Chas Barter on 08 8369 9513

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Grapegrower & Winemaker

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grapegrowing The grape varieties studied in the project were Shiraz, Cabernet Franc, Cabernet Sauvignon, Chardonnay and Semillon.

There are 12 key outcomes of this project each briefly outlined in the report’s Abstract and further detailed in several papers included as part of the final project report.

In total, 39 scientific papers, industry articles, conference papers and workshops were written and presented to communicate the findings of this project. One of the papers, titled Elevated temperature decouples anthocyanins and sugar in berries of Shiraz and Cabernet Franc won the title of Viticulture Paper of the Year, awarded in 2012 by the Australian Society of Viticulture and Oenology for its “significant impact on the Australian wine industry”.

The project presents new research findings and outcomes regarding elevated temperatures on: • Phenology • Yield • Anthocyanins and sugar balance • Berry sensory traits • pH, acidity and wine sensory attributes • Mesocarp cell death • Stomatal conductance

38 Grapegrower & Winemaker

Hot to trot: The large scale open-top heating chambers which were designed and deployed specifically for the environmental project; and allowed temperatures to be manipulated under realistic vineyard conditions.

• Dynamics of sugar accumulation • Grape ripening Despite the many ground-breaking results, Dr Sadras said it was the two wine-tasting workshops held to present the wine samples to industry for comment and feedback that remained a highlight of the project.

“Not surprisingly, given the complexities of this industry and winemaking, we got very different comments from everyone who participated but it was great to see the

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level of engagement and interest,” he said.

“Also, the project reached not only the large corporate component of the industry, but small and family operations, which attended and took something away from this project.”

With the continuing support of Dr Paul Petrie (Treasury Wines Estate) and GWRDC, Dr Sadras’ team has now started on its next project on the practical tools available to growers to mitigate higher temperature effects.

The new project brings in the expertise of Sue Bastian and Dennis Taylor (from University of Adelaide).

“We found higher temperature will have – and is already having – the greatest effect on wine quality and the logistical issues around compressed harvest,” he said.

“Management practices at the vineyard and winery are required to counteract undesirable warming effects, so we have started to research using late pruning, on a rotational basis, as a practice to possibly counteract early on-set maturity of grape varieties.”

Contact: Dr Victor Sadras.

Phone: 61 8 8303 9661.

Email: victor.sadras@sa.gov.au.

January 2014 – Issue 600

HCL vine trimmers – when you want to be a cut above IF YOU NEED a good trim the first, and perhaps most important thing, is to be able to Vineyard see exactly what you machinery are doing and where the blade is going.

After that you need to be fairly confident that your trimmer will also do the job for you, day after day.

HCL sales director Jason Smith said the advantage of a HCL Trimmer is not only does it deliver that – it is now also available in a wide range of configurations to suit most Australian vineyards.

Smith when you enter a row for the first time “you’ll be impressed with the visibility due to the slim line cutter board design, which means you can work accurately and conveniently”. He said this simple, robust design leaves a clear throat between the cutting board and its mounting frame.

“You can literally see the way the debris falls away without snagging on hoses and protrusions,” Smith said.

“The innovative blade design ensures high quality trimming, generating a suction action which effectively removes

trimmings from the grape canopy,” he said.

“Designed and developed to trim fast and efficiently, these trimmers enable you to work at speed without sacrificing the quality of the job.

“At the end of the day you’ll notice the HCL blades are still sharp and free of calcium which simply doesn’t accumulate the same as you’ve seen before, maintaining a keen sharp cutting edge.”

Smith said the HCL Group has focused on simple and effective design ideas combining these with advanced engineering practices to deliver a machine built to do the job at the least possible cost.

He said heavy duty frame construction with substantial blade spindles and bearings means the HCL Aussie Trimmer requires little maintenance, eliminating the need of constant attention throughout the summer months.

“A lot of people have asked why the HCL Trimmers perform so well,” Smith added.

“I believe it’s because HCL Group has been in the trimmer business for a long time and has been able to adapt with

technology and has listened to producer feedback to better understand what makes a great trimmer,” he said.

“Attention to every detail throughout the design and building process produces a machine which is second to none.

“All in all you’ll have to ask yourself, why has it taken so long for someone to come up with a trimmer like this?

“This no nonsense trimmer package comes complete with its own control valves, hoses, and cylinders, it is already setup and ready to run.

“All you have to do is mount it to your tractor, provide an oil supply, and you’ll be ready to roll.

“Further information is available from the HCL Group today on 1800 124 352 where our trimming specialist will help you choose the model perfectly suited to the requirements of your particular vineyard.

“That includes working with your preferred cutting length mounted on halfrow, inter-row, over-row or multi-row frames.”

Contact: Jason Smith.

Phone: 64 879 4172.

Email: sales@hclgroup.com.

Straight back and sides: A HCL trimmer in operation shows its high isibility due to the slim line cutter board design.

January 2014 – Issue 600

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Grapegrower & Winemaker

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grapegrowing

Fendt stamps its mark in Monash vineyards Monash grapegrower Ray Mitchell did not put up with a bad buy for too long and when he dumped one tractoir decided to go back to Fendt – and couldn’t be happier with the results.

IT TOOK AN absolute lemon of a tractor (in another brand) to get Monash, SA, grapegrower Ray Mitchell back into a Fendt.

The 209 with Vario transmission was also welcomed to the family’s 49ha business

by Ray’s son Scott.

Because, as Mitchell pointed out, the cab is so much roomier than the earlier versions and the cabin now comfortably fits Scott for a long day during harvest.

“We grow virtually every type of grape here so are harvesting for up to four months of the year with most of our fruit going to CCW (the Riverland-based growers’ co-op) and from there to Constellation,” Mitchell said.

“We will go up to 35 tonnes per hectare this year and if the prices were better would do pretty well.”

Apart from the problems Mitchell had with his previous tractor, he said another big issue was gear ratio – he simply couldn’t get a sufficiently low ratio.

When he is turning compost in the

vineyard he only wants the tractor crawling along at 200m per hour and he said that’s exactly what he gets with the new machine.

“You need to be able to hop off and check behind the tractor so it has to be going that slow,” Mitchell added.

“The tractor we got rid of, and we got rid of it pretty quickly, couldn’t even operate the compost turner and had trouble with the spray plant, and that piece came from the same manufacturer,” he said.

“But we have been able to easily adapt it to the Fendt and haven’t missed a beat since."

But even with a machine as good as the Fendt has proved to be, Mitchell admits it wasn’t all beer and skittles to begin with.

He said there were minor niggles and some issues with the transmission which he concedes were as much his fault as the Fendt’s.

“I had never worked with a Vario transmission before but when I complained about the noise the dealer, Aggtech

Machinery, had someone out in a flash with a brand new transmission which they ran alongside mine to show that’s just how they sounded,” Mitchell said.

“There was also a problem with leaking windows which was also addressed in a flash,” he said.

“You just couldn’t fault them as a dealer and really, the tractor is bloody excellent.

“I know it saved us 124 litres of diesel during spraying compared with the tractor we got rid of, and was even better than our other tractor, which is a John Deere.

“In fact when you compare the Fendt alongside the Deere, and factor in the options to bring the John Deere up to the same standard, the Fendt didn’t cost us anymore, and you can’t beat that.”

Contact: Gary Kerr, Aggtech Machinery.

Phone 61 3 5021 2722.

Email: admin@aggtech.com.au.

FAQ: Where can I find information about exporting my wine?

• LOOK in your 2013 Wine Industry Directory from page 436 to find “Distributors - Export” and from page 440 to find companies that offer “Export Services” • LOOK in your 2013 Wine Industry Directory from page 8 to find a statistical summary of 2012 Australian Wine Exports and 2012 New Zealand Wine Exports from page 22.

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

40 Grapegrower & Winemaker

VISIT www.winebiz.com.au/guide • Select the option “Distributors - Export” or “Export Services” from the Buyers’ Guide categories listed to view companies that offer these services VISIT www.winebiz.com.au/statistics/exports.asp to view a statistical summary of 2012 Australian Wine Exports

To order your copy: Ph: +618 8369 9509 E: orders@winetitles.com.au Visit: www.winebiz.com.au www.winebiz.com.au

January 2014 – Issue 600

perfection in the vineyard When it comes to ultimate reliability and effectiveness in the vineyard, the ERO Vine Trimmer and Roller Defoliator will enable you to achieve exceptional results.

Key features & benefits include: Vine Trimmer • Fast, clean cutting with hardened stainless steel blades • Gas shock break-away systems for impact protection • All sliding surfaces protected with Teflon bushes for long life • Trim vines at high ground speed • Available with wide range of custom options to suit various canopy styles including shoot lifters, adjustable lower cutters and skirting only configuration Roller Defoliator • Patented counter-rotating roller system removes leaves without damage to bunches • New steel fan for improved suction and cleaning • Available in single and double row configuration or with roll-over system for one side defoliating only • Operates at ground speeds up to 7km/hr!

For more information or to request a demonstration or proposal, please contact cam on 0407 634 945

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ask the Top tips for a successful yeast culture Vintage is here and it’s time to think yeast. To help you get the best out of your ferments this year, here are some common questions received at the AWRI about yeast and some top tips for yeast rehydration.

Are all yeasts the same?

There is a wide range of yeasts available today for achieving a variety of wine styles, with most winemakers trialling at least one new yeast each vintage.

Different yeasts can vary greatly in properties such as nitrogen demand; production of hydrogen sulfide, sulfur dioxide, volatile acidity (VA) and glycerol; tolerance to sugar, alcohol, pH and VA; and fermentation speed. For example, in recent years, many people have moved to using yeast with medium to high nitrogen demand. In these cases, the yeast assimilable nitrogen (YAN) level in grapes or must should be analysed, and adjustments made to suit yeast demand. It’s important to know your yeasts and treat them accordingly.

What is the right inoculum rate?

Different yeast suppliers and products often specify different inoculum rates.

Generally rates are between 20-40 g/ hL; some specify 25 g/hL. Following the manufacturer’s recommended rates ensures a viable cell population > 5x106 viable cells/mL of must. Rates can be confusing as they are often expressed in different units. Here is an example conversion: 25 g/hL is equivalent to 25 g in 100 L or 250 g in 1000 L. It can also be expressed as 0.25 g/L or 250 mg/L. For a 500 g packet, 250 mg/L equates to adding one pack to a total tank volume of 2000 L juice or must.

Variations in inoculum rate For ferments predicted to be difficult, high sugar musts, or highly clarified white musts, a higher rate around 300 mg/L is recommended. Clarified musts will also require ferment nutrient and/ or protectants such as sterol enriched inactivated yeasts. For stuck ferments it is advisable to use double the normal rate or 500 mg/L.

What is the ideal cell number and cell viability?

Rehydration of 250 mg/L Active Dried Wine Yeast (ADWY) will achieve a minimum of 5x106 viable cells per mL of must. This is based on ADWY containing 2x1010 cell/gram. Initial

42 Grapegrower & Winemaker

cell population should increase to 100-200 million viable cells/mL of juice depending on the yeast strain chosen and the nutritional content of the juice before cell growth stops and the alcoholic fermentation begins.

Healthy ferments should ideally have 1x108 cells/mL of must around halfway through fermentation. You can check the total yeast cell number by microscopy using a haemocytometer.

Cell viability, or the number of living cells, is generally measured in a winery environment by viable staining using a methylene blue dye. Aim for >90% viability. A value of less than 60-70% suggests there are issues with the ferment.

Water and juice parameters Hydration water should not contain chlorine. Use mineral water/rain water/clean tap water. Chlorine can be removed by sparging/boiling, or with sodium thiosulphate. Ensure that grape juice has < 10 mg/L free SO2 / < 30-50 total SO2 and does not contain agrochemical residues. Do not add yeast at the crusher if also adding acid and SO2 for reds. VA in juice should be < 0.7 g/L. Bacteria and ‘wild’ yeast can produce VA and also deplete must nitrogen and vitamins. Check YAN levels in juice and adjust accordingly.

Consider the addition of proprietary nutrients.

Yeast Hydration Procedure Step 1. Rehydration • Pre-heat water to 38-40°C • Add water to a container with a large surface area. If using multiple packets you might want to consider using a large drum.

• Rehydrate ADWY by sprinkling it slowly and evenly over the surface of 5-10 times its weight in water (e.g. for 500 g packet of yeast by suspending in 2.5 to 5 L).

• Avoid formation of yeast clumps.

Clumping results in non-rehydrated yeast, and hence, inactive yeast.

Gentle stirring (do not use a powered mechanical device, which can injure the cells) can help disperse some strains that show water repellent properties.

• Leave to stand for 10-15 minutes.

Step 2. Amelioration • Mix the partially settled rehydrated yeast by stirring. www.winebiz.com.au

• The yeast culture should preferably be slowly cooled to within 5-10°C of the juice/must temperature before inoculation; t his a melioration process seems to be most important for difficult to ferment juices/musts.

• Cooling can be achieved by sequentially adding appropriate volumes of clean water or juice (with low residual SO2) from the tank to be inoculated over a period of 10-20 minutes. Steps of 5-10°C are usual.

• When water alone is used, the yeast should be inoculated immediately once the cooling steps have been completed to avoid inactivation of the cells. If this is not possible, add an equal volume of juice to the yeast culture and inoculate within several hours and before the sugars become depleted. Considerable foaming can, however, result. Note that foaming is not an indicator of yeast viability.

Step 3. Inoculation • The juice/must temperature should equal or exceed 15°C when inoculated to advantage the yeast culture over indigenous strains.

• Active fer mentation typically initiates within 24 hours. If not, check the proportion of budding and viable yeast by microscopic examination.

• Once active fermentation begins, the fermentation temperature can be controlled within a small range.

Temperature changes exceeding 3-5°C per day have been reported to partially inactivate budding yeast.

Bulk cultures With a successful hydration, yeast cell walls will have incorporated sufficient growth factors to grow for about five generations under anaerobic conditions. If scaling up a yeast culture tank to use to inoculate several tanks, keep for a maximum of 5 days to maintain viability and purity of strain.

It is also difficult to keep sterile culture conditions for long periods so beware keeping a culture more than 5 days as other bugs can creep in. Use and top up no more than three times during this time and don’t draw down more than 75% of the culture.

More information is available on www.awri.com.au or, contact the AWRI Winemaking Services team at winemakingservices@awri.com.au or 08 8313 6600.

January 2014 – Issue 600

winemaking You’ve got to be a hot shot to hit the moving target of cold stability At the Australian Wine Research Institute Eric Wilkes has been trying to pin down cold stability and cook up a formula for fixing what is a serious marketing issue for wineries.

WHILE TARTRATE DEPOSITS in wine pose no health risk to the consumer, they are often seen as a negative, occasionally being mistaken for glass – or worse.

The issue of tartrate instability was probably best summed up by Bryce Rankine in 1989: “The deposit is harmless, but customer reaction may not be”.

Some might argue this should be an issue of educating consumers rather than changing wines, but that is simply not practical in the modern environment where a perceived imperfection in a product may result in failure to gain a return sale.

The diverse and international nature of wine distribution also means it is nearly impossible to guarantee wine will be stored in the optimum environment.

This means there is significant pressure on winemakers to produce wines which are robust in terms of stability. In short, the need for cold stable wines is not going away, at least not in the immediate future.

COLD STABILITY, WHAT IS IT? Tartrates are a natural part of wine and you cannot have wine which does not contain them. The level of tartrates found in many stable wines borders on, or exceeds, saturation and so it is not just an issue of the

At a glance: • There is pressure on winemakers to produce wines robust in terms of stability. In short, the need for cold stable wines is not going away – not in the immediate future.

• One of the factors encountered in stabilising wines is the natural components of wine which hinder the formation of tartrate crystals.

• There are numerous variations on the methods used to stabilise wine against tartrate precipitation.

• The tartrate or cold stability of a given wine is a dynamic value dependent on a number of wine compositional factors which can change with time.

solubility of potassium hydrogen tartrate (KHT) determining a wine’s stability, but rather other compounds present in wine, natural or added, preventing tartrate crystals from forming and growing.

This leads to a slightly modified definition of cold stability compared with that generally used in winemaking

Tartrate deposits: The deposit is harmless, but customer reaction may not be. Photo: Eric Wilkes

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January 2014 – Issue 600

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winemaking

Crystals captured: Close-up photography demonstrates the dazzling variety of tartrate crystals which can be found in wine. The tartrate or cold stability of a given wine is a dynamic value dependent on a number of wine compositional factors which can change with time. Photos: Eric Wilkes

where it is often see as a lack of tartrates: • Cold stability is essentially a wine’s ability to resist the precipitation of tartrates.

One of the factors encountered in stabilising wines is the natural components of wine which hinder the formation of tartrate crystals.

These natu ral cr ystallisat ion inhibitors, like many wine compounds, can change with time as the wine matures or undergoes winemaking processes.

This can result in wines which have been stabilised becoming unstable either in tank, or more worryingly, in bottle.

That is, cold stability is not an absolute, but rather is something which can change with time. As such, when we assess if a wine is stable we need to consider two different forms of cold stability, current and potential.

Current stability is a measure designed to show if a wine will precipitate tartrates here and now if chilled.

This represents the results from tests such as the traditional 3 day -4C or brine test and some of the conductivity style tests.

It takes into account the influence of any crystallisation inhibitors present in the wine but not necessarily what will happen as the wine ages.

Potential stability is a measure of a wine’s potential to become unstable over time, as the wine’s crystallisation inhibitors change or are lost, even if it does not precipitate crystals when chilled currently.

This is a function of the actual amount of tartrates present in the wine or its tartrate loading. Measurements such as the saturation temperature (Tsat) can give a good indication of a wine’s potential stability.

KNOWING STABILITY When assessing a wine it is important to consider both current and potential stability, as together they give a much clearer picture of the risk of a wine throwing a precipitate in the market.

Understanding both also gives a better idea of what will be the most effective strategies to stabilise a wine before it goes to market, and could save the cost of unneeded processing steps in the cellar.

COLD STABILISATION STRATEGIES While there are numerous variations on

the methods used to stabilise wine against tartrate precipitation, they essentially fall into two groups: tartrate reduction and crystallisation inhibitors.

Tartrate reduction methods rely on the removal of a proportion of the tartrates, lowering the risk of tartrate precipitation.

Included in these methods are: • Traditional slow cold stabilisation.

• Rapid contact methods including seeded batch cold stabilisation and continuous methods.

• Ion exchange.

• Membrane processes such as electrodialysis (ED).

Traditional slow stabilisation can be hindered by the presence of natural (or added) crystallisation inhibitors.

This can mean while they achieve current stability, wines stabilised by this method may be more prone to later instability because the base tartrate loading has not been sufficiently reduced to overcome the impact of any loss or changes to the wine’s natural crystallisation inhibitors over time.

The packaging process itself can occasionally be enough to alter the crystallisation inhibitors, which are often colloidal in nature, leading to a change in a wine’s stability. 

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January 2014 – Issue 600

Rapid contact methods overcome this to some extent by using seeding crystals to promote crystallisation.

This tends to swamp the impact of natural crystallisation inhibitors, leading to a greater reduction in tartrate loading and a wine with a greater potential stability.

Ion exchange and membrane methods use different processes to drive the removal of tartrates and as such are not usually influenced by the presence of natural crystallisation inhibitors.

A possible downside for these tartrate reduction methods is they require significant labour, time, energy (in the form of cleaning and cooling) and, in the latter two examples, significant capital investment.

They also result in a change to the wine because the removal of tartrates affects the acid balance. Whether this is significant depends on the wine and the preferences of the winemaker in question.

Crystallisation inhibitors work by blocking the growth of KHT crystals through binding to one of the surfaces of the nucleation crystal, preventing further growth.

These can be added to the wine to supplement or replace the natural crystallisation inhibitors without the need to reduce tartrate loading, hence not affecting the acid balance of the wine. They also tend to involve a simple addition and mixing step, using less energy, labour and time than tartrate reduction methods. However they do not work for all situations and wines.

Among the approved crystallisation inhibitors are: • Metatartaric acid.

• Yeast mannoproteins.

• Carboxymethylcelluloses (CMCs).

Metatartaric acid can be used to block both calcium and potassium tartrates but hydrolyses back to simple tartaric acid with time, losing its effectiveness at a rate dependent on the storage temperature of the wine.

Mannoproteins are effective against KHT precipitation, but not against calcium tartrate and can be sensitive to filtration and other winemaking processes.

It has also been suggested they may interact with other wine components, losing effectiveness over time.

CMCs, a relative newcomer to wine tartrate stabilisation, appear to give good short- to medium-term stability to appropriately treated wines but are not recommended for red wines because of possible colour dropout and are also ineffective for calcium tartrate stabilisation. CMCs and their relative performances in different wines are currently being assessed by the AWRI’s Commercial Services group in a commercial benchmarking trial.

It is important to understand all these inhibitors are interacting with initial crystals formed, not with the tartrates in solution.

This means significantly high tartrate loading can overcome the crystallisation inhibitor’s ability to block crystal growth, rendering it essentially ineffective other than possibly slowing the process of tartrate formation.

This can be manifested in a treated wine passing a traditional three-day test but still throwing a deposit at a later date.

For this reason it is important to have an understanding of the tartrate loading, i.e. the potential stability, before deciding to use a crystallisation inhibitor as part of a cold stabilisation strategy for a given wine.

Figure 1. Three samples of the same wine frozen for slightly different times in a typical freeze/thaw test show the variability of results.

The freeze/thaw method, though quick and widely practised, can give highly unreliable results.

It involves taking a filtered sample of the wine and cooling it until just frozen, then thawing it and inspecting for any tartrate crystals.

Results are highly variable and can be affected by sample size, sample shape, location and time in the freezer, the presence of particulates and many other random factors (Figure 1). This method can give both false positive and negative results and cannot be recommended for general use.

The 3 day/4C or brine test is generally considered the industry reference method.

It involves chilling a filtered wine sample for three days and then bringing it back to room temperature before inspecting for tartrate crystals. 

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TESTING METHODS There are nearly as many cold stability testing methods as there are wine varieties and just as much debate about which is best.

They may be categorised into four main groups: • Freeze/thaw.

• Cold incubation/brine.

• Mini contact/conductivity.

• Saturation temperature (Tsat).

January 2014 – Issue 600

T H E R E I S A N A R T T O G O O D W I N E. A N D A S C I E N C E .

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45

winemaking One of the advantages of this test is it gives a good indication of the impact of any crystallisation inhibitors present, natural or introduced, i.e. it provides an indication of the wine’s current stability.

However, it does not give information on potential stability, which means as a wine ages and its natural crystallisation inhibitors precipitate or change, its results for this test can change. The test can also be difficult to interpret for red wines because of colour dropout obscuring any tartrate crystals formed, which introduces a degree of subjectivity.

Mini contact or conductivity tests monitor the changes in conductivity as a chilled sample of wine is stabilised following seeding with KHT crystals.

If any tartrates precipitate (i.e. the wine is unstable) the conductivity of the sample decreases as potassium ions are removed from solution.

The greater the change in conductivity, the greater the tartrate instability. More advanced versions also look at the rate of change in conductivity.

Conductivity methods tend to be much quicker than the brine test and give a reasonable indication of stability for many wines.

The seeding process can however swamp the impact of any natural or added crystallisation inhibitors, leading to false unstable results.

This can lead to over-stabilisation or the false impression an added crystallisation inhibitor is not working.

The test can also be significantly more expensive to set up than other methods and results for wines with low or natural conductivities can be difficult to interpret.

Saturation temperature (Tsat) is another conductivity method, but this time carried out at room temperature.

In this test the conductivity of a sample is initially measured and then KHT is added, given time to dissolve, and the conductivity is remeasured.

If any KHT dissolves, the conductivity

46 Grapegrower & Winemaker

will increase because of the increase in potassium ions in solution.

The amount of KHT which can be dissolved is dependent on the amount already in the wine, i.e. its tartrate loading.

If the wine has a high tartrate loading it will only be able to dissolve a small amount of KHT (or none at all), suggesting it is potentially unstable. If the wine has a relatively low tartrate loading it will be able to dissolve more KHT, suggesting it is relatively stable.

The conductivity change in conjunction with the wine temperature is entered into a formula which calculates the temperature at which an ideal solution would precipitate tartrates (Tsat).

Low Tsat results suggest the wine is relatively stable (i.e. it can withstand a lower temperature before precipitation) while high Tsat results suggest unstable wines.

While quick and relatively inexpensive, Tsat gives no indication of the impact of natural or added crystallisation inhibitors.

This means a wine can have a crystallisation inhibitor such as CMC added and pass a brine test but still appear unstable based on the Tsat result.

However, if a wine is stable based on Tsat this suggests it has a low tartrate loading and hence is unlikely to throw a tartrate deposit.

Tsat is also a good indicator of the tartrate loading for untreated wines. This can be useful when trying to decide if a wine is suitable for treatment with a crystallisation inhibitor.

For example, a high Tsat indicates a high tartrate loading, making the wine possibly unsuitable for treatment with a crystallisation inhibitor and more amenable to treatment using one of the tartrate reduction methods.

WHAT IS THE MOST RELIABLE TEST? As can be seen from the information above, there is currently no single ideal cold stability method.

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The reference brine test gives a good indication of current stability but the results can change as the wine matures or physical changes take place.

Saturation temperature can provide a good indication of potential instability but gives no indication of the impact of CMCs or other crystallisation inhibitors.

The most reliable information can come from a combination of tests, giving results for both potential and current stability.

By taking this approach it is possible not only to determine a longer term indication of a wine’s cold stability risk but also to help determine the most appropriate strategy to treat a wine to achieve a tartrate stable product.

An example of such a strategy using saturation temperature and the brine test for an untreated wine is outlined below, but other combinations of tests are equally viable.

Brine test: Fail✖ Tsat: Unstable✖ ➡ Extremely unstable, consider chilling and seeding.

Brine test: Pass Tsat: Unstable✖ ➡ Currently stable but could throw a deposit with time. Consider use of a crystallisation inhibitor.

Brine test: Pass Tsat: Stable ➡ Stable for the duration. No need for any further treatment.

SUMMARY The tartrate or cold stability of a given wine is a dynamic value dependent on a number of wine compositional factors which can change with time.

By understanding the impacts of these factors and what different tests are actually measuring it is possible to make informed and reliable decisions on the relative risk of tartrate precipitation and the most economic strategy for achieving a product meeting the demands of the marketplace without compromising quality.

Contact: Eric Wilkes.

Phone: 61 8 8313 6600.

Email: eric.wilkes@awri.com.au.

January 2014 – Issue 600

A global love affair with Linnaea Running one vineyard isn’t easy. So running three – in different parts of the world – is just asking for a breakdown. But when Stephanie Timotheou caught up with Michelle Edwards and Daniel Fischl from Linnaea Vineyards she discovered the couple is living the dream.

DANIEL FISCHL AND MICHELLE Edwards are not just not an ordinary couple.

Indeed, they would have to be classified as an extraordinary couple.

Who sort of live together, on three different continents, on a mostly seasonal rotation, 12 months of the year.

And when they’re not attached at the hip, they’re like little export ships passing in the night as they sail around Australia, Italy, the US, China, France and Israel.

In between their hectic schedules managing vineyards at Heathcote (in Australia), the Napa Valley (in the US) and Piedmont (of Italian fame), the duo are running around like headless chooks bringing consumers top-quality wines from all three regions around the world.

Stemming from the middle name of their daughter, Linnaea Vineyards is the label which came to life in 2008 while they were working in the Napa Valley.

Their objective since starting the business has been to concentrate on producing small batches of wines from some of the world’s most interesting wine regions.

Edwards is a winemaker and Fischl is an agricultural scientist, so there’s no doubt it was a match made in oenological heaven.

“My business partner (okay, also my husband) and I reached a stage in our professional careers working at some of the Napa Valley’s top estates where we felt we could make wines of a similar quality for ourselves – and for a fraction of the price,” Edwards said.

“And from some of those same pretty-inspiring vineyards,” she said.

enough to find a position in a lab and moved to California where he also found Michelle.

“Six years later I was really sick of the confines of a tiny lab and yearned for fresh air,” he said.

“Realising I had learnt quite a bit about plants, farming, ecology and grapevines in particular, the move to Napa Valley to work with winegrape consulting was natural.”

ACHIEVING THE WOW FACTOR For Edwards and Fischl, it was all about having a product which tasted great and stood out amongst their competitors.

According to Edwards, wine branding and marketing can be “dull and formulaic” so the duo determined to show a sense of humour and wit through their label.

“People take themselves far too seriously in general and very much so in the wine industry,” Edwards said.

“We are big fans of Monty Python, surrealism and Hunter S Thompson to name a few of our inspirations – and perhaps this vein reveals itself in the Linnaea brand.

“We hoped to engage the audience by presenting something a little different, something of intrigue and a different perspective which we attempt to carry over into individual engagement through various social media sites.” 

THE ROAD TO SUCCESS Becoming successful didn’t happen overnight and Edwards and Fischl worked long (and hard) to get to where they are today.

The genesis of Linnaea Vineyards stretches back to Edwards backpacking her way through Europe at the tender age of 20.

“I caught a bug while drinking far too much wine in Tuscany – a friend and I were holed up at a local enoteca (wine shop) when I innocently thought to myself, ‘someone has to make this’ and the idea sounded fantastically appealing,” she said.

“The idea of being around people celebrating life instead of working with the sick (I was studying medicine at the time) was what sparked it all.”

With no hesitation, Edwards took the job at a winery tasting room after returning to Washington and quickly got promoted to “cellar rat”.

From there it was back on the road heading Down Under for a crush here – and her fate was sealed.

“I attended the oenology and viticulture program at UC Davis, worked several internships, became an assistant winemaker at a small, boutique Napa Valley winery and was also a winemaker in the Stags Leap District of Napa Valley,” she added.

“Loads of elbow grease, sheer grit and the desire to make the kinds of wines I want to drink got me where I am at today.”

Fischl on the other hand said his entrée to the industry was “less romantic”.

He was studying a post-graduate medical research in Sydney when he decided he needed a change of pace.

After looking into a doctoral degree in the US, he was lucky January 2014 – Issue 600

For further information, please contact Kauri NZ Tel: 0800 KAURIWINE AUS Tel: 1800 127 611 NZ Fax: 04 910 7415 AUS Fax: 1800 127 609 Email: winery@kauri.co.nz Web: www.kauriwine.com

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Grapegrower & Winemaker

47

winemaking While the backbreaking task of winemaking has its many challenges, Edwards and Fischl wouldn’t have it any other way.

Edwards said there was a lot to love about her job, including making the wines she and Fischl love to drink, the adrenaline of harvest and the sense of renewal.

“Each vintage is a different animal and we love interpreting them year after year.”

KEEPING UP WITH DEMAND Like most in the industry, Edwards and Fischl don’t work anything close to your typical nine-to-five job.

They live, eat and breathe their wines and vines but still manage to find time between their busy schedules to focus on family.

“Balance as a concept is tossed around a bit when discussing wine, but it also applies to working in the wine industry,” Edwards said.

“We focus on giving our clients quality time, keeping up with current research and doing whatever we can to ensure every Linnaea wine is the best it can be.

“Our name is on the bottle so we want to ensure each wine is a beautiful representation of the site, the vintage and has a little something of our ethos.”

THE FUTURE OF LINNAEA Vintage to go: Daniel Fischl and Michelle Edwards in their vineyard above the town of Barolo in the Langhe, Piedmont, Italy.

GLOBAL FORTUNE While Linnaea’s wine comes from three different countries, Edwards and Fischl still manage to have control over everything from vine to the wine.

“We are from the generation which is overeducated and undercapitalised, so we prefer to seek out great vineyards, buy the grapes and then make the wine ourselves,” Edwards said.

“Because we are fortunate enough to be able to advise in our respective specialties to properties around the world, we have access to some great sites in incredible appellations.”

The wines are all made on site and the couple does everything themselves – vineyard consulting, winemaking, bottling, import/ export, sales, distribution and consumer engagement.

“Yes it is hard work but we love it and we are lucky enough to get to spend time in some truly beautiful winemaking regions,” Edwards added.

“We personally micromanage vineyard crews with the support of vineyard owners to get the job done and it is very satisfying and rewarding seeing the end product after such hard work and dedication.”

NEW!

Linnaea recently celebrated the launch of its first Australian wine – Linnaea Arlequin – from Heathcote in Victoria, which they have been focused on for some time.

Edwards and Fischl also see a big future in social media and hope to push deeper into the cyber-world.

“We love our customers and are fascinated to hear what they have to say about life, wine and everything in-between which is why social media is so important to us,” Edwards said.

In February 2014 Linnaea will be bottling its first Barolo DOCG from the heart of Barolo in Piedmont, Italy.

“We currently have four vintages of Barolo resting in traditional Slavonian oak boté, made from a great site straddling the border of Castiglione Falletto and Monforte D’Alba in the Bussia cru,” Edwards said.

“The first vintage is 2010 and by the grace of Italian DOCG laws, we will be allowed to bottle and ship it in February next year – we can’t wait.”

Contact: Michelle Edwards.

Phone: 61 0431 156 562.

Email: michelle@linnaeavineyards.com.

Contact: Daniel Fischl.

Phone: 61 0413 765 367.

Email: daniel@linnaeavineyards.com.

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48 Grapegrower & Winemaker

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January 2014 – Issue 600

Effects of metals on the evolution of volatile sulfur compounds in wine during bottle storage Heavy metal star: Marlize Viviers says research shows it is recommended copper fining should be performed at least one month before bottling.

Australian Wine Research Institute scientists Marlize Z. Viviers, Mark E. Smith, Eric Wilkes and Paul A. Smith write while the effects of winemaking variables on the evolution of sulfur compounds (VSC) are not yet fully understood progress is being made.

REDUCED AROMAS CAUSED by volatile sulfur compounds (VSCs) can impact negatively on the aroma of wine.

Boiled or rotten egg, sewage and rubber are descriptors associated with some of these compounds if they are present in sufficient quantities1,2.

The pool of potential precursors to these VSCs in wine is extensive, and many sulfur containing molecules are present in mg/L concentrations, while VSCs start to become problematic at Âľg/L concentrations.

The effects of winemaking variables on the evolution of VSCs are not yet fully understood, but recent literature demonstrated that hydrogen sulfide (H2S), methanethiol (MeSH) and dimethyl sulfide (DMS) can increase during bottle maturation and that lower post-bottling oxygen exposure resulted in an increase in H2S and MeSH concentration3. It has also been shown that the concentration of H2S increased when wines were treated with glutathione and copper (Cu)4.

Cu fining trials are routinely used to reduce the impact of unwanted thiols in wines5. It is a commonly held winemaking belief that all the added Cu reacts with the thiols present in the wine, forming odourless Cu compounds that readily precipitate from the wine and have no further impact.

However practical experience has shown this is not always the case with significant amounts of Cu remaining in wines post addition and filtering.

January 2014 â&#x20AC;&#x201C; Issue 600

For further information, please contact Kauri NZ Tel: 0800 KAURIWINE AUS Tel: 1800 127 611 NZ Fax: 04 910 7415 AUS Fax: 1800 127 609 Email: winery@kauri.co.nz Web: www.kauriwine.com

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49

winemaking

H2S Concentration in Chardonnay Samples 10 9 8 7 6 5 4 3 2 1 0

Control Zn Al

Day 1

Month 1

Month 10

Month 12

Figure 1. The effect of Zn and Al addition on the formation of H2S in Chardonnay samples during anaerobic storage. Samples treated with both Zn and Al displayed large increases in H2S concentration after 10 months of anaerobic storage.

8 7

MeSH Concentration in Shiraz Samples Cu No Cu

6 5 4 3 2 8 0 Day 1

Month 1

Month 4

Month 6

Month 12

Figure 2. The effect of Cu addition on the formation of MeSH in Shiraz samples during anaerobic storage. Samples treated with Cu displayed large increases in MeSH concentration after 4 months of anaerobic storage.

50 Grapegrower & Winemaker

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At a glance: • Hydrogen sulfide, methanethiol and dimethyl sulfide can increase during bottle maturation and lower postbottling oxygen exposure resulted in an increase in H2S and MeSH concentration.

• It is recommended Cu fining should be performed at least one month before bottling, allowing for the elimination of the precipitated Cu species from the wine through racking and filtration.

• The formation of VSCs from their precursors in wine is influenced by the presence of not only Cu, but other metal ions that are usually present in wine can also have an effect on VSC concentrations.

It is recommended Cu fining should be performed at least one month before bottling, allowing for the elimination of the precipitated Cu species from the wine through racking and filtration5.

If any residual Cu, and possibly other metal ions, are present in the wine after bottling, a change in potential reaction pathways may occur due to changing oxygen availability.

If more Cu is added to the wine than is needed during Cu fining trials, i.e. nonstoichiometric addition, it could potentially increase the risk that the residual Cu ions might act as catalysts in the release of low molecular weight sulfur compounds. It has therefore been suggested that Cu addition at bottling to remove or prevent VSCs should be reassessed4.

Investigating the role of metal ions as catalysts in the formation of VSCs is therefore important to gain a full understanding of the chemical processes governing the formation of VSCs in wine.

In this study we have investigated the formation of VSCs, specifically MeSH from methionine during wine maturation, as catalysed by five metals (aluminium (Al), Cu, iron (Fe), manganese (Mn) and zinc (Zn)) normally present in wine and that are known for their catalytic ability6. The evolution of H2S and DMS as a result of metal additions was also investigated.

Chardonnay and Shiraz wine samples were spiked with large concentrations of Al, Cu, Fe, Mn and Zn and they were stored under anaerobic conditions and analysed at five time points over a 12 month period.

Dissolved oxygen (DO) was monitored during the experiment to study its effect on the formation of the VSCs. We found the evolution of H2S, MeSH January 2014 – Issue 600

and DMS was influenced by the addition of these five metals, and in some instances a combination of metals were responsible for the largest increase in VSC concentration.

Cu was not the only metal that significantly influenced the VSC concentrations in the wine, other metals like Al and Zn were also associated with significant effects on VSC concentrations.

Chardonnay samples treated with Zn and Al displayed significantly increased H2S concentrations, especially after 10 months of anaerobic storage (Figure 1)7.

Furthermore, not only did the addition of metals significantly influence the evolution of VSCs, but the metal effect varied with the amount of dissolved oxygen (DO) present in the samples7. Initially, at relatively high DO concentrations (150 – 1500 ppb) some metals, for example Cu, significantly reduced the concentration of H2S and MeSH. During wine maturation, the DO decreased to 0 ppb after four months of anaerobic storage and the effect of Cu was reversed with the presence of Cu now being associated with a significant increase in MeSH concentration in Shiraz samples (Figure 2), regardless of the presence or absence of other metals.

Our results have shown the formation of VSCs from their precursors in wine is

References:

Siebert, T. E.; Solomon, M. R.; Pollnitz, A. P.; Jeffery, D. W. Selective Determination of Volatile Sulfur Compounds in Wine by Gas Chromatography with Sulfur Chemiluminescence Detection. J. Agric.

Food Chem. 2010, 58, 9454–9462.

(1)

Investigating the role of metal ions as catalysts in the formation of VSCs is therefore important to gain a full understanding of the chemical processes

influenced by the presence of not only Cu, but other metal ions that are usually present in wine can also have an effect on VSC concentrations. The initial decrease in thiol concentration that is seen when Cu is added to a wine can be reversed to later cause an increase in thiol concentration.

Contact: Marlize Z Viviers.

Phone: 61 8 83130357.

Email: marlize.viviers@awri.com.au.

(2) Park, S. K.; Boulton, R. B.; Bartra, E.; Noble, A. C. Incidence of Volatile Sulfur Compounds in California Wines. A Preliminary Survey. Am. J. Enol. Vitic. 1994, 45, 341–344.

(3) Ugliano, M.; Diéval, J.-B.; Siebert, T. E.; Kwiatkowski, M.; Aagaard, O.; Vidal, S.; Waters, E. J.; Dieval, J.-B. Oxygen consumption and development of volatile sulfur compounds during bottle aging of two Shiraz wines. Influence of pre- and post-bottling controlled oxygen exposure. J. Agric. Food Chem.

2012, 60, 8561–8570.

(4) Ugliano, M.; Kwiatkowski, M.; Vidal, S.; Capone, D.; Siebert, T.; Dieval, J.-B.; Aagaard, O.; Waters, E. J. Evolution of 3-mercaptohexanol, hydrogen sulfide, and methyl mercaptan during bottle storage of Sauvignon blanc wines. Effect of glutathione, copper, oxygen exposure, and closure-derived oxygen. J. Agric. Food Chem. 2011, 59, 2564–2572.

Jackson, R. S. Wine Science Principles and Applications; Third Edit.; Elsevier: San Diego, California, USA, 2008.

(5)

Larcher, R.; Nicolini, G. Elements and Inorganic Anions in Winemaking: Analysis and Applications.

In Hyphenated Techniques in Grape and Wine Chemistry; Flamini, R., Ed.; John Wiley & sons Ltd: Chichester, England, 2008; p. 290.

(6)

(7) Viviers, M. Z.; Smith, M.; Wilkes, E.; Smith, P. A. Effects of Five Metals on the Evolution of Hydrogen Sulfide, Methanethiol and Dimethyl Sulfide during Anaerobic Storage of Chardonnay and Shiraz Wine. J. Agric. Food Chem. 2013, http://dx.doi. org/10.1021/jf403422x.

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winemaking

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made in the vineyard

Xavier Bizot knew enough about corporate law that he wanted to become a vigneron so he and his family packed their bags, bid Paris a fond adieu and headed for the Adelaide Hills Down Under.

IT’S ANOTHER FRENCH revolution.

But in wine.

And in a place as Down Under as Wrattonbully.

As well as the Piccadilly Valley in the Adelaide Hills – where the traditions are decidedly more Teutonic than Gallic – and the Fleurieu Peninsula, where the cool crowd (and climate) can be found.

Initially it might be a tad tricky to keep up with Xavier Bizot’s rush of French-fractured English but in the end, that doesn’t matter.

Because his infectious enthusiasm (and why wouldn’t he be enthusiastic, he had given up a career in corporate law) more than gets the message across.

Here is a scion of centuries of viticultural and winemaking tradition hailing from Ay, in the heart of Champagne, and greatly enamoured of life, and opportunity, in Australia.

Of course marriage to Lucy Croser was an immediate entrée to the inner circles of Australian wine royalty.

But the family did start life together in Paris until a holiday here convinced Xavier his growing clan would be better off spreading out in Oz than being crammed into the City of Light.

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So the Bizot/Crosers arrived at/returned to the Adelaide Hills in 2005 where Xavier launched into oenology and viticulture at the University of Adelaide and the couple launched their own wine importing and distribution business.

Today they have Terre à Terre (translation: ‘down to earth’) a close-spaced 7ha vineyard next to Tapanappa’s Whalebone Vineyard, at the top of a north-south limestone ridge in Wrattonbully.

Which Xavier describes as one of Australia’s most exciting regions.

He says the climate is similar to Saint Emilion in France so the first vines were planted in 2004 with 2ha of Sauvignon Blanc and 3ha of Cabernet Sauvignon. In a 2008 expansion, 1ha each of Cabernet Franc and Shiraz were added.

52 Grapegrower & Winemaker mep_wine_1312_59x272.indd 1

www.winebiz.com.au 16/12/2013 13:49

At a glance: • Bizot/Croser have grapes growing in the South-East, Fleurieu Peninsula and Adelaide Hills to give them the climate and terroir mix they were seeking.

• Today they are producing wines under three labels - Terre à Terre, Down To Earth and Daosa.

• In 2006 the couple established Terroir Selections with the aim of importing a personal selection of French fine wines for sale to top restaurants and wine retailers.

• Because of their very narrow row width (1.5m), special equipment directly imported from France is used in the vineyards.

Lucy and Xavier also produce a single vineyard sparkling wine from their grapes in the Piccadilly Valley. The wine, like the vineyard, is named Daosa.

They also have a Down To Earth label (translation: Terre à Terre) to add that dramatic touch of Down Under.

Xavier says the vineyard is planted at a relatively high density for Australia at 4444 vines per hectare, which is at a spacing of 1.5m x 1.5m.

“In 2009 Terre à Terre released its first wine from this vineyard, the 2008 Terre à Terre Wrattonbully Sauvignon Blanc,” Xavier says.

“We have since released both a 2009 and 2010 vintage of this wine and in 2011 expanded with the release of the 2009 Terre à Terre Wrattonbully Cabernet Sauvignon,” he says.

“Terre à Terre’s focus is on producing small batches of handcrafted wines coming from our fruit in Wrattonbully, which is north of Coonawarra and south of Padthaway.

“The South-East is good for grapes, it is the same as Bordeaux. We are hand pruned, hand managed and hand January 2014 – Issue 600

harvested, and only use sulfur and copper and if we could be bothered with the paperwork we could probably be organic.

“We also have a third vineyard on the Fleurieu Peninsula at Parawa which is also a very cool climate, and good for producing a very South Australian fruit.”

HITTING THE HEADLINES Xavier hit the headlines earlier this year when he was quoted as saying Australia had the wine industry upside down.

He simply could not understand why the winemaker got so much attention and credit when he said: “Australia is good at talking about the winemaker, but it should talk more about the vineyards – and there are fantastic and very old vineyards”.

“It is a very French (pronounced Fronsh) approach to vineyards, it is all about the vineyard but here the winemaker is the most important.

“That is OK. It is just part of the story, but it is surprising when people don’t know much about where the grapes came from for, say a Grange, but they know so much about the winemaker.

“Fruit makes 80 per cent of the wine.

But this is not a criticism of Australia, it is just the way it is and I think it is an evolutionary thing, not a bad thing.”

Multi-tasker: Xavier Bizot grows grapes, makes wine and with wife Lucy runs a successful wine importing and distribution business.

And while the vineyards here may not be as old as those in la belle France, the ones in the South-East are planted in some spectacularly ancient soils with limestone covered by cherished terra rossa soil.

“Our Terre à Terre block sits on the crest of a north-south Oligocene limestone ridge which is at least 35-million-yearsold,” Xavier says.

“On its eastern flank, a layer of

Bridgewater eolian sands covers the ancient terra rossa soil,” he says.

“Brian’s (Croser) Whalebone vineyard next door was named after fossils found in a cave under it which were tested to be 38-million-years-old, which let him date the limestone.”

Xavier is, not surprisingly, very expansive on terroir.

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53

winemaking just the vineyard, but the wine and beyond that the strength of the brand itself.

For him that has meant a commitment to the French style in the vineyard although he is happy to embrace what he sees as Australia’s ‘great innovative spirit’.

Because of his very narrow row width (1.5m), special equipment directly imported from France is used in the vineyard.

VINE MANAGEMENT The vines are hand pruned in August every year. They are cane pruned (two canes and two spurs) and the trellis design is classic vertical shoot positioning. The number of buds per cane and per vine retained at pruning is determined annually based on vine vigour the previous season in order to achieve optimal bunch exposure.

Hand thinning of bunches and/or leaves is done as required to keep the crop at a reasonable level, and make sure the canopy remains open.

The grapes are hand harvested and the fruit transported overnight to the Tiers winery in the Piccadilly Valley for processing.

Their Terre à Terre Sauvignon Blanc is hand harvested before being crushed and destemmed. After two weeks cold-settling in a stainless steel tank, the juice is fermented in a combination of new and old French oak barriques (naturellement) and demi-muids (600L).

Depending on the temperature around vintage, fermentation can take up to three weeks. The wine is aged on lees in barrel for up to nine months, with lees stirring every two weeks for the first three to five months.

The wine is then racked off lees and left to settle in tank for two weeks before being bottled. Down to Earth’s Sauvignon Blanc sees the fruit hand harvested before being crushed and destemmed.

After its two weeks cold-settling in a stainless steel tank, the juice is fermented in tank under controlled temperatures (between 10C and 12C). The wine is left on lees in tank at cold temperatures (0C) for up to four months with pumping over of lees every 2-4 weeks.

After being racked off lees, the wine is left to settle for two weeks before being bottled.

Xavier and Lucy also produce Terre à Terre Cabernet Sauvignon and Terre à Terre Pinot Gris (late harvest - Botrytis).

“Our Terre à Terre range reflects more traditional, Europeanstyle winemaking practices and styles; barrel fermentation, large and old oak barrels, a focus on texture and structure,” Xavier says.

“Correspondingly, our Down to Earth wines reflect more modern styles of winemaking; temperature controlled tank fermentations, less or no oak, preservation of fruit flavours,” he says.

“While the focus on the two ranges may differ, both of course draw from one another. This reflects global winemaking; ‘oldworld’ winemakers continue to innovate and implement modern techniques, and ‘new-world’ producers increasingly look to more traditional methods.”

DISTRIBUTION BUSINESS

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In keeping with this seriously hands-on approach, Xavier and Lucy established Terroir Selections in 2006 with the aim of importing a personal selection of French fine wines for sale to top restaurants and wine retailers.

Xavier says all their producers are vigneron families who own (some for more than a century) and manage the vineyards which produce the fruit for their wines.

He says like him, they all have an acute vision of how their prized and praised terroir should be managed and do not compromise on the quality of their wines.

“When you are a boutique producer you have to be responsible for your own future.

“It is our goal to grow our business, by quality and reputation as much as quantity. 

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January 2014 – Issue 600

Bonjour mate: Xavier Bizot in his Adelaide Hills vineyard. He says as fruit makes 80 per cent of the wine that’s where his focus has to be.

“This is very much the French model. You control your own distribution to the local market and because you have to do the hard sell, it is hard to hand your distribution over to someone who does not have your passion or your knowledge of the product.

“This is a big investment in time but 65 per cent of our wine goes to the on-trade and we will continue to grow our retail – but on our own terms.

“We don’t want to get caught in discounting. Fine wines are a long-term business and if you have a product of which you are proud you do not want to see it damaged by a volume player.

“People in restaurants are used to seeing great wines from all over the world and they really want to know your story, exactly what you are doing and need to see you as authentic, small-batch producers who have a great respect for the terroir.”

Xavier says economics also demand Australia’s best wines must be at the top end of the market.

He says when you compare our cost of production with a country such as Chile – our $20-plus per hour and their $2.50 – it explains why so many machine harvest and cut corners.

But he says that is something he will never do.

“Yes, right now we have a glut in Australia but I see it as a market issue, and it will self regulate,” he says.

“The most important thing is we don’t want to get out of the glut at the cheap end.

“Given our cost of production we have no choice but to promote the top end of our market.”

Which is exactly what this surprisingly down to earth former global banking hotshot has set about doing.

“We do have a story to tell, a philosophy and a vision which is similar to a lot of the other top Australian producers.”

No argument there.

Contact: Xavier Bizot.

Phone: 61 (0)400 700 447.

Email: xavier@tapanappawines.com.au.

January 2014 – Issue 600

For further information, please contact Kauri NZ Tel: 0800 KAURIWINE AUS Tel: 1800 127 611 NZ Fax: 04 910 7415 AUS Fax: 1800 127 609 Email: winery@kauri.co.nz Web: www.kauriwine.com

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winemaking ORDER NOW FOR VINTAGE 2014

SIMEI sets scene for spectacular technology Wine writer Ed Merrison was Grapegrower & Winemaker’s man on the ground in Milan for the 2013 SIMEI convention and he writes he was blown away by the cutting-edge technology which went on display.

A GREAT BIG candy store for winemakers. That’s how Tasmania’s Steve Lubiana described the array of gizmos, gadgets and grape-processing machines that filled the vast sheds of the Fiera Milano conference centre.

SIMEI, Italy’s biennial bottling and oenology convention, celebrated its 50th anniversary from 12 to 16 November. And it was a show of the future, with technology at the forefront and a focus on that wine-industry imperative: sustainability.

The event, run in conjunction with the ninth biennial ENOVITIS viticulture and olive growing convention, featured almost 600 exhibitors, including 70 first-timers. Italy accounted for roughly three-quarters of those represented, with a further 140 companies coming to Milan from 25 other countries.

The program put together by organising body Unione Italiana Vini was crammed with workshops, seminars and discussion sessions.

These were small and tightly focused, with the notable exception of a two-day session entitled Sustainable Viticulture and Wine Production: Steps Ahead Toward A Global and Local Cross-Fertilisation.

COMPUTER TECHNOLOGY

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But the focus for most people was the showcase of hardware – and, increasingly, software – covering every aspect of the industry from large-scale processing to the finer points of fancy packaging. Visitors had a chance to compare and contrast the latest products, with many exhibitors choosing this occasion to unveil brand-new releases.

Technological advances across the industry were recognised by the Lucio Mastroberardino Innovation Challenge, named after the recently deceased president of Unione Italiana Vini.

In the vineyard, winners included the Vignetinox Basilia mechanical wire-lifter from Mollificio Bortolussi, and Martignani’s Duo-Wing-Jet, a tractor-mounted, electrostatic mist-blower that uses a pair of protective air-cushion shields to minimise inadvertent dispersal of pesticide during spraying.

At the opposite end of the spectrum were a number of closure innovations. Among these were Amorim’s Helix twisting cork, Stelvin Inside with varying permeability from Amcor, and Venus, a tamper-evident screwcap from Astro.

Synthetic-cork company Nomacorc updated its OTRmanaging Select series with what it claims is the world’s first carbon-footprint neutral closure, made from renewable sugarcane-based biopolymers.

Perhaps the most striking of these new closures was AEB’s Wifi-Cork for bottle-fermented wine. This plastic capsule, which fits over the regular closure, has a battery and microchip inside and barcode on top.

The winemaker scans the capsule and the accompanying

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January 2014 – Issue 600

software records the pressure and temperature inside the bottle and the humidity and temperature in the cellar. Further down the track, AEB hopes users will build a cloud database of their cellars that they can access via a mobile device.

MEASURING SUCCESS FT System, Innotec and Garbellotto also picked up awards for measuring systems, albeit of wildly different kinds.

FT System scored success with its L.Sensor.O2, a lab instrument using tunable diode laser spectroscopy to measure dissolved oxygen, carbon dioxide and pressure in closed containers.

Innotec was rewarded for its multi-parametric probe for monitoring fermentations. The kit comprises a probe, a jacket with an iPad pouch and accompanying software. Incorporating RFID tags on tanks, the system allows the user to take readings across multiple vessels at various depths without having to keep track mentally. Its software records everything from brix and conductivity to pH, oxygen, extract and reductive potential.

It automatically plots the measurements against one another and will send warning alerts by email if the readings suggest the ferment is going awry.

At a convention which generally reflected trends towards larger-format oak, Veneto-based family cooperage Garbellotto – which holds the world record for the biggest barrel – was feted for its infrared system for detecting the levels of various flavour and aroma compounds in oak staves.

The idea is to determine an accurate profile of the barrel before it’s even made, while down the track the instrument might help create an aroma profile for the world’s oak forests.

Gongs were handed out to Lasi for its low-pressure Mythos Method fermenters and to Oenobrands, which has adapted yeast to add dry to Silverson’s high shear mixers. Bucher Vaslin’s Delta Rflow high flow-rate mechanical sorting table with air jet, and Siprem’s hybrid vacuum system press, were also recognised, as was Parsec’s EVO 1000 gas dosage machine, a compact device for dissolving CO2 into wines and nitrogen into reds as they head into bottle.

Enomeccanica Bosio earned a new technology award for its cross-flow sediment filter, which needs just one passage to take the wine off its fine lees and claims a concentration capacity of up to 90 per cent.

David Zerbo of Ridgelea, the Australian agent for Padovan, CME and Bardiani, was surprised not to see more familiar faces in Milan.

“You’re dealing directly with suppliers here. You can speak to the people who design and build the machines,” he said.

“There are companies here that I’ve never heard of. Some might only be dealing locally in the Italian market, but it’s still interesting to see what they’re doing.”

IDEAL FOR AUSTRALIA Those sentiments were echoed by John Camilleri of Wine Industry Services Pty Ltd, the Australian agent for Bertolaso, Cames, Nortan, Cavagnino & Gatti, Mas Pack and Valentin.

“There’s absolutely no question that the technology here would fulfill the needs of Australian producers,” was Camilleri’s summary of SIMEI. And that verdict was borne out by Derwent River winemakers Steve and Monique Lubiana, who won a trip to Milan thanks to Grapegrower & Winemaker. ubianas are pursuing.

Going to an event to an event like SIMEI “also helps with budgeting,” according to Monique.

“We can get a wish list together and then we just slowly tick them off. When we make some profit, we can invest in these new things. So it gives us a plan for the next five years, where we’re heading and what we want to purchase to make our lives easier.”

Contact: Ed Merrison.

Phone: 61 (0)478 912 115.

Email: ed.merrison@gmail.com.

A MUST EVENT Horst Klos, Hawkes Bay-based marketing director of Gai’s New Zealand agent Viniquip, said it provides the highest level of flexibility to cover all filing options for sparkling and still products.

Klos, who also works with SIMEI exhibitors Quinti, APE, Dogliotti and CEM, found plenty of value in attending SIMEI. “It’s critical to be here, just to look and see what the competition is doing, but also to see what other innovations are out there and to pick up new agencies.

We have to be very careful about who we get into bed with.

We need companies that are able to support us, to support our customers and we want them to be there for many years to come.”

Like other agents who made the trip from down under, Klos expressed disappointment at not seeing a greater number of Australians and New Zealanders at the convention, accounting for just 2 per cent of overseas visitors.

“It’s not expensive to travel,” said Klos. “If anyone’s in the market that intends to spend up to $500,000 on new bottling equipment, spending $3000 to go and see what the world has to offer is cheap in the bigger scheme of things.”

This sentiment was reinforced by other Australians who did make the journey.

January 2014 – Issue 600

For further information, please contact Kauri NZ Tel: 0800 KAURIWINE AUS Tel: 1800 127 611 NZ Fax: 04 910 7415 AUS Fax: 1800 127 609 Email: winery@kauri.co.nz Web: www.kauriwine.com

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winemaking

Packing some punch into that glass of red Karien O’Kennedy reports on the use of macerating enzymes and fermentation tannins to enhance both red wine colour and structure.

PECTIN, CELLULOSE AND hemicellulose are structural polysaccharides in the middle lamella and primary cell walls of grape cells (Ducasse et Yeasts al. 2010).) Grape skins contain approximately 75 & enzymes per cent more cell wall tissue than grape pulp (Vidal et al. 2001). Cell wall polysaccharide structure changes with grape ripening due to a grape’s own pectinases becoming more active (Kashyap et al.

2001).

Insoluble pectin (mostly in the middle lamella: the “glue” between cells) becomes more soluble as grapes mature and as a result its grip on the surrounding cell walls is loosened and the fruit becomes softer.

Grape pectinases, however, are not very active under winemaking conditions (Canal-Llauberes, 2010). Commercial pectinase based enzyme preparations derived from Aspergillus species are commonly used in red winemaking to enhance colour and tannin extraction, to improve yield and to aid in clarification and filtration (Ducasse et al. 2010).

The increased extraction of tannins (proanthocyanidins) can also contribute to the colour stability of red wines over time as they react with anthocyanins to form derived pigments such as tanninanthocyanin adducts (Fulcrand et al. 2004, Salas et al. 2003).

At a glance: • The main objective for using maceration enzymes in red wine production is to improve wine colour.

• Enzyme usage also improves yield and filtration. Wines with lower turbidity also tend to have lower microbial counts.

• Fermentation tannins enhance colour stability and overall wine organoleptic qualities.

Oenological tannins are often used in red winemaking to achieve the same objective as enzymes in terms of colour and structure improvement (Versari, et al. 2013). The action of enzymes, however, is to extract more from the grape, whereas the action of tannins is to protect what is already extracted.

The use of oenological tannins is also recommended in the case of Botrytis infection to minimise the oxidative browning caused by laccase (www.awri.com.au).

This article reports on three trials conducted during the past two vintages to demonstrate the performance of three of Laffort products: Lafase HE Grand Cru (red wine macerating enzyme), Tanin VR Supra (mostly ellagic tannin for a “sacrificial” binding of grape proteins) and Tanin VR Color (mostly naturally active catechins for co-pigmentation with anthocyanins) on the improvement of wine colour and structure.

TRIAL 1: BAROSSA VALLEY, AUSTRALIA This vintage 2012 trial forms part of long-term trial conducted at the same winery on the same grapes every year.

Shiraz grapes from the same block were crushed into eight tonne open fermenters and different enzyme and tannin treatments were compared to a control that received no enzymes or tannins.

After the completion of malolactic fermentation (MLF) wines were pressed and drained into 1000 L mobile tanks.

They were then racked of the gross lees and stored in third fill French hogsheads.

The different treatments were bottled separately after 4-6 months in the barrels. Informal sensory analyses were done in South Africa by 34 winemakers from the Stellenbosch area in October 2013.

The wines were tasted blind and evaluated on colour and overall quality. Colour analyses were done 18 months after production on three of the treatments: control, enzyme treated and the most preferred tannin treatment by the winemakers.

Summary of treatments

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58 Grapegrower & Winemaker

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Treatment Control

Dosage

Lafase HE Grand Cru

30 ppm

Lafase HE Grand Cru Tanin VR Supra

30 ppm 250 ppm

Lafase HE Grand Cru Tanin VR Color

30 ppm 250 ppm

Lafase HE Grand Cru Tanin VR Supra Tanin VR Color

30 ppm 100 ppm 150 ppm January 2014 – Issue 600

AROM

FRESH

MAXIMUM AROMA PROTECTION

winemaking Colour intensity and quality rating Shiraz 2012 160 140 120

8

Colour intensity

520 nm

7

Overall quality

620 nm

6

100

5

80

4

60

3

40

2

20

1

0

520 / 620 nm Shiraz 2012

9

0

Control

LAFASE® HEGC

LAFASE® HEGC LAFASE® HEGC LAFASE® HEGC + VR SUPRA + VR COLOR® + VR SUPRA® + VR COLOR®

Figure 1: Tasting results from 34 Stellenbosch (South Africa) winemakers 18 months after production of a 2012 Barossa Shiraz. The results are the sums of the rankings – 1 being the lowest ranking and 5 the highest.

Control

LAFASE® HE GRAND CRU

LAFASE® HE GRAND CRU + VR SUPRA® + VR COLOR®

Figure 2: Analyses of the red colour (520 nm) and the blue/purple colour (620 nm) 18 months after production of a 2012 Barossa Shiraz.

520 nm Cabernet Sauvignon 2013 6.5

POWERFUL PERCEPTIONS It is clear from the results of Figure 1 the control was seen by the winemakers as the wine with the least colour and the enzyme and combination of tannins treated wine was seen as the wine with the most colour.

The overall quality perception which involves a blind tasting of the wines, matches the colour perception in terms of preference.

This answers the question often posed by winemakers whether or not the analytically measured increase in colour and structure brought about by these oenological tools are perceivable by the naked eye and on the palate, and whether it will improve wine quality.

The spectrophotometric results presented in Figure 2 shows an increase in colour in the Lafase HE Grand Cru treated wine when compared with the control.

A further increase is observed when tannins, VR Supra and VR Color are used in conjunction with Lafase HE Grand Cru. This demonstrates the usefulness in using the two types of products in conjunction to enhance the longevity of red wine colour and structure and to improve overall red wine organoleptic qualities.

Figure 3: Analyses of the red colour (520 nm) 5 months after production of a 2013 Stellenbosch Cabernet Sauvignon.

TRIAL 2: STELLENBOSCH, SOUTH AFRICA

400

This trial was done on Cabernet Sauvignon from the Stellenbosch area of South Africa during the 2013 vintage.

A Lafase HE Grand Cru treated must was compared to a control that received no enzyme. The grapes were received at the end of March, crushed and destemmed and equally distributed between two open bins. Each bin received approximately 600kg of grapes. Analyses were done at the end of MLF beginning of May and again in August.

Figure 3 indicates an increase in the red colour (520 nm) of the wine. This increase is confirmed by the higher anthocyanin concentration measured in Figure 4. An increase in tannin concentration was also observed (results not shown).

The main objective for using maceration enzymes in red wine production is to improve wine colour.

However, it is well known the use of pectinase enzymes improve the clarity of white grape juice. The same effect can also be obtained in red wines.

Figure 5 demonstrates the turbidity levels of the above mentioned Cabernet Sauvignon tested one month after the completion of MLF.

60 Grapegrower & Winemaker

6

5.5

5 Control

460

LAFASE® HE GRAND CRU

Total anthocyanin concentrations (mg/L) Cabernet Sauvignon 2013

450 440 430 420 410 LAFASE® HE GRAND CRU

Control

Figure 4: Analyses of the total anthocyanin concentration 5 months after the production of a 2013 Stellenbosch Cabernet Sauvignon.

Wine Turbidity (NTU) Cabernet Sauvignon 2013 50 40 30 20 10 Control

LAFASE® HE GRAND CRU

Figure 5: Wine turbidity measurement (NTU) one month after the completion of MLF of a 2013 Stellenbosch Cabernet Sauvignon.

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January 2014 – Issue 600

OAK per fection

Fine Grain Barrels

Photo: Dave Gough

Increased clarity has the advantage of reduced microbial counts (unwanted bacteria and Brettanomyces) as well as easier and less filtration and handling of the wine. It is especially beneficial for reds to be bottled or shipped in bulk within six months of production. It also improves the process for minimalistic winemakers who prefer to filter and handle their wines as little as possible.

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.

TRIAL 3: STELLENBOSCH, SOUTH AFRICA At this winery the test was done on three different grape varieties. The 2013 vintage grapes were crushed and destemmed and fermented in open top stainless steel tanks.

Figure 6 demonstrates the effect 30 ppm Lafase HE Grand Cru had on colour and tannin concentrations.

There was a marked increase in anthocyanin concentrations seen in all three grape varieties. The differences in tannin concentrations were noticeable on taste. The wines treated with Lafase HE Grand Cru were also fuller and rounder on the palate.

The winemaker’s two comments about the use of Lafase HE Grand Cru were as follows: “My cellar workers were very grateful for Lafase HE Grand Cru because the punch downs were so much easier.”

It’s a very simple economic decision for me to continue using Lafase HE Grand Cru. The increase in yield I obtain covers the cost of the enzyme.”

The results on colour and tannin extraction with the use of Lafase HE Grand Cru confirm the scientific results from Ducasse and co-workers published in 2010.

In this research they demonstrated the use of macerating enzymes alters the polysaccharide and polyphenol structure of red wines.

Differences of enzyme efficacy were observed between different vintages due to a difference in grape maturity level. The researchers also observed tannin extraction is predominantly from grape skins and not grape seeds.

The difference in taste between the control and the enzyme treated wine can also be attributed the increase of the RG II (rhamogalacturonan II) component in the enzyme treated wines as a result of the action of Lafase HE Grand Cru.  January 2014 – Issue 600

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winemaking Total anthocyanin concentrations (mg/L) Shiraz 2013

Total tannin concentrations (mg/L) Shiraz 2013

460

3400

450

3300

440

3200

430

3100

420

3000 Control

LAFASE® HE GRAND CRU

Control

Total anthocyanin concentrations (mg/L) Cabernet Sauvignon 2013

LAFASE® HE GRAND CRU

Total tannin concentrations (mg/L) Cabernet Sauvignon 2013

400

3500

380 3000

360 340

2500

320 300

2000

Control

Control

LAFASE® HE GRAND CRU

Total anthocyanin concentrations (mg/L) Merlot 2013

LAFASE® HE GRAND CRU

Total tannin concentrations (mg/L) Merlot 2013

440

3000

420

2800

400

2600

380

2400

360

2200

340

2000 Control

LAFASE® HE GRAND CRU

Control

LAFASE® HE GRAND CRU

Figure 6: Demonstrating the effect 30 ppm Lafase HE Grand Cru had on colour and tannin concentrations.

Lafase HE Grand Cru releases more of this component in wines due to its specific rhamnogalacturonase side activity. RG II enhances tannin particle size, which suggests a co-aggregation between tannins and RG II. It has been shown that RG II can decrease tannin astringency in model wine solutions (Vidal, et al. 2004).

CONCLUSIONS Lafase HE Grand Cru, Tanin VR Supra and Tanin VR Color increase and preserve the colour and tannin concentrations of red wines.

They are tools which can be used for extraction of these types of components at a faster, more precise and microbiologically safer way, than

harsh mechanical operations and extended maceration before and after fermentation.

Enzyme usage also improves yield and filtration. Wines with lower turbidity also tend to have lower microbial counts. In terms of filtration problems it is very important to remember that enzymes are proteins

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Rapidase enzymes are made by DSM one of the very few global market leaders in food enzymes. DSM enjoys the longest history in producing winemaking enzymes and commits to its reliability through its Quality for lifeTM program. This commitment assures you that any DSM ingredients you are buying is safe in terms of quality, reliability, reproducibility and traceability but also is manufactured in a safe and sustainable way. Any product specification, Material Safety Data Sheet, allergen and non GM, manufacturer certificates is available upon request.

62 Grapegrower & Winemaker

OENOBRANDS SAS Parc Agropolis II - Bât 5 2196 Boulevard de la Lironde CS 34603 - 34397 Montpellier Cedex 5 RCS Montpellier - SIREN 521 285 304 info@oenobrands.com www.oenobrands.com

dIStRIButEd IN AutRALIA By: www.vintessential.com.au. dIStRIButEd IN NEw zEALANd By: www.sulkem.co.nz.

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January 2014 – Issue 600

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winemaking that can be inhibited by grape (proanthocyanidic) tannins.

It is therefore difficult to depectinise a red wine (as opposed to red juice) with high tannin concentrations. A high dosage and a long contact time are required.

Depectinisation of a red wine with a medium tannin concentration takes about seven days at a dosage of 60ppm in low cellar temperatures.

Lafase HE Grand Cru at a dosage of 50ppm can depectinise red juice in as fast as three hours if the temperature is above 20C. Prevention is better than the cure and for wineries with a history of filtration problems in red wines, it is better to use enzymes during fermentation.

Most of the enzyme’s action takes place within the first few hours in the water phase of phenolic extraction (colour extraction).

Tannin extraction (and possible inhibition of the enzyme) occurs in the second half of fermentation in the alcohol extraction phase when the enzyme’s work has been completed.

In our experience Lafase HE Grand Cru is not inhibited by Tanin VR Supra.

We nonetheless recommend addition of

the latter more than three hours after the addition of Lafase HE Grand Cru. Laffort has a range of enzymes and tannins for use in red winemaking.

We recommend the use of these products in conjunction (extraction + protection) for optimal results.

Lafase HE Grand Cru, Tanin VR Supra and Tanin VR Color are registered trademarks of Laffort. All analyses were done by Vinlab, Stellenbosch South Africa.

Contact: Karien O’Kennedy.

Phone: 27 21 882 8106.

Email: karien@laffort.com.au.

References:

Canal-Llaubères, R-M (2010). Enzymes and wine quality. In: Managing wine quality Vol. 2, 93 – 132. Edited by Andrew G. Reynolds, Woodhead Publishing.

Ducasse, M-N. et al. (2010). Effect of macerating enzyme treatment on the polyphenol and polysaccharide composition of red wines. Food Chemistry 118: 369 – 376 Fulcrand, H. et al. (2004). The fate of anthocyanins in wine: Are there determining factors. In: A. L. Waterhouse & J. Kennedy (Eds.), Red wine color: Revealing the mysteries. Vol 886: 68 – 85.

Washington DC: American Chemical Society Kashyap, D.R. et al. (2001). Applications of pectinases in the commercial sector: a review.

Biosource Technology 77: 215 - 227

Salas, E. et al. (2003). Reactions of anthocyanins and tannins in model wine solutions. Journal of Agricultural and Food Chemistry 51(27): 7951 – 7961 Versari, A., et al. (2013). Oenological tannins: A review. Australian Journal of Grape and Wine Research 19: 1 – 10 Vidal, S. et al. (2004). Use of an experimental design approach for evaluation of key wine components on mouthfeel perception. Food Quality and Preference 15(3): 209 - 217 Vidal, S. et al. (2001). Polysaccharides from grape berry cell walls. Part I: tissue distribution and structural characterization of the pectic polysaccharides. ht tp://w w w.aw r i.c om.au /w p - c onte nt /uploads / managing_botrytis_infected_fruit_fact_sheet.pdf

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winemaking

An ABC for your lab during vintage Vintessential Laboratories’ Greg Howell writes before your busy vintage period, it’s important to be as organised as possible in your laboratory.

IT MIGHT SOUND like Laboratory 101 but the Laboratory best way to be organised equipment in your lab this vintage is still the old tried and & services true formula.

Generate three main lists of what you require to effectively run your lab and you can do it by following the guide below.

By having all the tests you do documented as Test Methods, a simple system can be developed to check you have all equipment and reagents needed to operate the lab efficiently.

Test Methods are a requirement of ISO17025 – the international standard used by all NATA accredited laboratories.

Although ISO17025 is not needed by non-accredited labs it contains some important information which can be used to help you run your laboratory.

ISO17025 This standard, titled “General requirements for the competence of testing and calibration laboratories”, is a very prescriptive document that is the basis for all laboratories which want to be accredited.

It has its own jargon and requires a lot of experience and knowledge to understand the ramifications of what is stated in the standard.

We are not suggesting you need to get your lab accredited; however some of the content can be used as a guide to better running your laboratory.

After running accredited labs for decades we have worked out a few short cuts from the standard, and these are:

TEST METHODS One of the main thrusts of ISO17025 is the issue of “Test Methods”.

These are the written documents used by laboratories as guides to the way to

operate the testing and calibrating they cover.

ISO17025 states “Test Methods should contain at least”: • Identification • Scope • Item to be tested • Range • Apparatus and equipment • Standards • Environment • Procedure (including Safety measures) • Approval criteria • Data presentation • Uncertainty The two most relevant sections of the Test Method criteria we think can help you be better prepared are: • Apparatus and equipment • Procedure (including Safety measures) Vintessential operates three laboratories across Australia and all the Test Methods are the same in each lab. 

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& NZ Wine Directory NOV13.indd 66Aus Grapegrower & Winemaker

1

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16:58 January 29/11/2013 2014 – Issue 600

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winemaking Table 1: A short list fo some NATA calibration recommendations ITEM OF EQUIPMENT

CALIBRATON INTERVAL

CHECKING INTERVAL

years

month

Balances

Fume cupboards

3

Spectrophotometers

Stop watches

Volumetric glassware

6

Repeatability check

1

One point check

daily

2 point buffer check

6

Wavelength accuracy

6

Stray light error

6

Linearity

2

pH meters

Thermometers

NOTES

AS2243

6 5 initially

6

Ice point check AS2162

This means for the fields of testing we perform in wine, water, plant and soil we have more than 80 Test Methods that we maintain.

A small winery laboratory may only need 10 or perhaps 20 Test Methods written up, which still sound might like a lot if you have never done it before.

But once the Test Methods are written they may not need changing for many years.

ASSETS REGISTER Documenting the Apparatus and Equipment section in each of your Test Methods ensures you know what Apparatus and Equipment you need for each Test Method.

This section from each Test Method, once consolidated, will provide a complete inventory (or Assets Register) of all the Apparatus and Equipment you need in your lab.

If your Test Methods are in electronic format then compiling the register is a simple cut and paste.

There may, of course, be some duplication in the Assets Register – for example if you do enzymatic analysis for malic acid and also for glucose/fructose then it’s likely you will have two Test Methods written.

It is also likely you will use the same spectrophotometer for each of these two methods. Of course the spectrophotometer only needs to be listed once on the Assets Register.

Most importantly this Assets Register can then be used as your guide to all the laboratory hardware that must be maintained and calibrated.

TIPS: • Label all your equipment with a discrete number or code • Update the Assets Register whenever you get new, or retire old, equipment

CALIBRATION One of the most critical tasks in a lab is the calibration of equipment.

If the equipment is not calibrated correctly then all results will be suspect.

The Assets Register can be used to produce a list of equipment that needs calibrating – and also when it needs calibrating.

This Calibration Schedule is a critical document in accredited laboratories and one of the key aspects a NATA assessor will investigate during the regular audit.

Table 1 shows NATA recommendations for the frequency of calibrations for specified equipment.

REAGENTS LIST A sub-section of the Apparatus and Equipment section of your Test Methods should be Reagents. This should list all the chemicals and

68 Grapegrower & Winemaker

Lessons for the lab: Greg Howell says a simple system can be developed to check you have all equipment and reagents needed to operate the lab efficiently.

solutions that are required to perform that particular Test Method.

By using the same process you used to generate the Assets Register you can quickly produce a complete Reagents List for your laboratory by extracting the Reagents list from each one of your Test Methods.

Importantly you now have the full inventory of chemicals and solutions you need to operate your lab.

TIP: Make sure you specify the reagents in the Test Method with full details e.g. concentration, purity.

SAFETY EQUIPMENT The ISO17025 requirement in the Procedure section is to specify all Safety measures that must be taken.

If you include a list of Safety Equipment in each Test Method you can use the same process to generate a full list of all Safety Equipment needed to run your laboratory.

Of course you will need to check for duplication as you did previously for both the Assets Register and Reagent List.

And again you now have the full list of Safety Equipment needed to safely operate your laboratory.

TIP: Label all your Safety Equipment as you did for the laboratory equipment to keep easy track of all items

STOCKTAKE So you now have the three main lists of what you require to effectively run your lab. By some simple formatting you can generate a list for: • Apparatus and Equipment • Reagents • Safety Equipment

CONCLUSION By having all the tests you perform in your laboratory documented in well organised Test Methods you can set up a simple system that enables you to quickly check you are totally organized for the busy vintage period coming up.

Greg Howell is the founder and managing director of Vintessential Laboratories, which sells winemaking supplies Australia-wide and has wine testing laboratories in Queensland, Victoria and Western Australia. Greg can be contacted by email on greg@vintessential. com.au. More articles at: vintessential.com.au/resources/articles/

www.winebiz.com.au

January 2014 – Issue 600

Don’t get barreled by trouble in your timber You might think what you can’t see can’t hurt you, but fourth-generation Wine Barrel Cleaning director Murray McDonald says get it wrong and the wine barrel can seriously impact wine quality.

WHEN IT COMES to giving something a good clean, most people follow the rule that if the water Tanks runs clean, then everything must be clean.

However, most of us know when it comes to & wine cleaning the dishes or washing your clothes, it storage takes more than just hot water to provide a deep clean.

The same goes for wine barrel cleaning. Hot water is not enough to completely disinfect a barrel.

We wouldn’t do it to our dishes or clothes, so why would we do it to oak barrels which produce wine that is going to be sold to customers?

Wine Barrel Cleaning machines produce a dry steam which cleans, sanitises, detartrates and rehydrates wine barrels. With more than 25 years working with our dry steam machinery, Wine Barrel Cleaning’s cutting-edge equipment has incorporated our wine-industry experience into its design.

And the first big message it has to deliver is warm water alone merely provides a rinse.

Although it may be at a warm temperature when it leaves the pressure washer it is only 60-80C once it gets to the wall of the barrel.

This temperature isn’t high enough to effectively safeguard your barrels from a number of factors which impact the quality of wine.

The following are just three of the negative outcomes which can occur when your wine barrel is not given a proper deep clean.

They may be factors that you can’t see, but they can alter the quality of wine and/or can eventuate into unnecessary costs for your winery.

BRETTANOMYCES The buildup of brettanomyces can be a major risk to the wine making process. Once there is a buildup of this yeast, it will spoil the wine and alter its taste.

The elimination of any bacteria only occurs when chemicals or high temperature steam are used.

Since chemical use isn’t viable for the wine making process, high temperature steam is the only process which will safeguard wine barrels from brettanomyces and other volatiles.

High temperature steam is a leading method of cleaning all bacteria.

To see its power, we only need to look at the healthcare industry.

The healthcare industry has bacteria and diseases which can be fatal – and can survive on surfaces for days, to months to years.

Today, hospitals are using high temperature steam as part of their regular and outbreak cleaning routine to kill all hospital acquired infections from gastro to golden staph.

Brettanomyces, just like any deadly hospital bacteria, can be killed within seconds upon contact with high temperature steam.

DRYNESS As oak ages, it slowly dries out. As an oak barrel becomes dry, he barrel will shrink and the staves can begin to separate. With barrels costing approximately $1200 each, enabling your wine barrel to prolong its life is a cost effective activity for a winery.

Ensuring your barrels are cleaned using high temperature steam prolongs their life by up to 25 per cent from its average lifespan of 3-5 years.

High temperature steam at 180C-plus hydrates not only the January 2014 – Issue 600

All steamed up: A Wine Barrel Company unit gives a bung hole a hightemperature overhaul and the overall clean will extend the life of an average wine barrel.

surface of the wood, but because steam is a vapour it can also perform a deeper hydration through entering the pores and hydrating the inside of the wood.

Unlike using water, this type of hydration is long lasting as the wood is kept swollen from the inside out.

TRAPPED OLD WINE As mentioned with the hydration of the barrel, because steam is a vapour, it can penetrate deep within the pores of the oak.

Steam can disintegrate and extract old wine build up that has been trapped within the pores.

Buckets of old wine can actually be extracted from a barrel that is previously thought to have been “clean”.

The use of steam to extract impurities is not a new concept. It has even been used for decades to cleanse pores within the beauty industry and is regularly used for the elimination of mould to kill spores. For any cleaning routine that involves deep cleaning, high temperature steam is a leading and convenient method.

The most important element to remember is the use of warm water is not the same as high temperature steam. Warm water can only rinse old wine from the surface. High temperature steam actually deep cleans, disinfects and prolongs the life of a barrel.

Contact: Murray McDonald.

Phone: 61 3 9482 4900.

Email: comms@duplexcleaning.com.au.

FINEWELD STAINLESS STEEL Manufacturers of Quality equipment for the Wine Industry > Storage and Settling Vats > Variable Capacity > Transportable Tanks > Grape Receival Bins > Conveyor Systems > Installations > Valves > Manways > Fittings

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17 TOVA DRIVE PO BOX 2030 CARRUM DOWNS VICTORIA 3201 Ph: 03 9775 0339 Fax 03 9775 0338 Email: info@fineweld.com.au

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winemaking

Bacchanalian pensioners (and pals) keep the good old days going Stephanie Timotheou and Andrew Mole recently immersed themselves in Greek culture at the Ikarian Wine Fest – and unlocked some of the secrets behind the remarkable longevity of these islanders.

They dance, they eat and they drink red wine.

IT ISN’T EASY being a full-blooded Ikarian living amongst true-blue Aussies.

But while the Greeks who have called Australia home for decades still stumble over the most basic Strine they share at least one great passion.

Wine.

And while Ikarians and Aussies are just as happy to shop for their wine, the ageing ‘new’ Australians are determined to keep alive a tradition stretching back thousands of years – making their own wine.

The Greek island of Ikaria located in the Aegean Sea is home to more than 8000 people who swear by their homemade wine to keep them living longer than virtually anyone else in the world.

For example, they are three times more likely to reach the age of 90 than of those who live in the US. Is the average Australian will today live to 83, you can add at least 10 years (and then some) for your average Ikarian.

Which they all swear is thanks to their home-brew.

While Icarus, after whom their island is named, may have crashed and burned in a surge of youthful ego, the laidback Ikarians are more inclined to follow in the footsteps of Daedalus, father of aforementioned Icarus, and do things the smart way.

Yanni “John” Panteladis. Forced from his home by post-war poverty he arrived in Australia as a 14-year-old and was immediately sent back to primary school with a new name so he could learn some basic English.

“The immigration man rechristened me on the spot. He asked my name and when I told him Yanni he wrote down John, stamped the papers and I had a new name,” Panteladis recalled.

In the end he had learnt enough to become an art teacher, a position he held until his retirement.

YEARS TO GO Today at 74 Yanni is just a nipper by Ikarian standards, for example his fatherin-law Nick Speis is 104 and going strong.

The lively septuagenarian first learnt the art of winemaking on Ikaria,

70 Grapegrower & Winemaker

Tradition lives on: Yanni Panteladis celebrates another vintage in the Ikarian Hall at Unley which the expats have owned since 1996 when the Freemasons moved out.

barefooted in the vat with the grapes stomping out every last drop of juice.

Although he is now forced to use plastic and stainless steel containers instead of the giant earthenware urns buried in the backyard still found on Ikaria today, all the rest is as fair dinkum Ikarian as you could imagine.

Ikaria has been inhabited since 7000BC, and records show winemaking going on there at least 3000 years ago, and possibly earlier.

And in all that time little has changed. So when the contestants in the 2013 Ikarian Wine Fest paraded their homemade delights for judging they were keeping that remarkable tradition alive – and flourishing.

“I remember making the wine at home with my father,” Panteladis said.

“It was all about red wine, sometimes with white grapes mixed in, but not many,” he said.

“We would spread the grapes out for a couple of days to dry and boost the sugar and then tip them all in the slate-sided pit and start stomping.

“We wasted nothing. Even when we thought we had got all the juice we would take the skins and press them under a stone to get the last bit.

“Then we would put it all into an earthenware barrel, close the top for two or three days until the skins had floated to the top. www.winebiz.com.au

“They came out and went back into the slate pit and we made our ouzo from them.

“The wine then went into big underground earthenware containers and after 40 days we close them up and that was it.”

If anyone wanted a drink wine was extracted via a bamboo straw into a flask and when that ran out, out came the bamboo – the siphouni - and more wine was extracted.

In Adelaide Panteladis buys a trailer load of grapes as he no longer has access to the island’s vineyards and repeats the same steps (of course he never makes ouzo, that would not be legal) that have left a trail from the mists of time on Ikaria to downtown Adelaide.

Panteladis also let slip another little island tradition. Some of the juice is mixed with flour, boiled, dried by evaporation and the remainder becomes moustalevria, which is eaten with a knife and fork. And almost certainly washed down with some wine.

TRADITIONS KEPT ALIVE Stan Chapley has been making his own wine for 23 years and while he is one of the younger winemakers, he has learnt from some of the best.

The 52-year-old might have been born in Adelaide but his DNA is clearly stamped Ikarian and he still carries many cultural traditions passed down from his father John – who was born and bred on the island.

He focuses on Shiraz and partnered good mates Loui Kaloyianidis and Harry Kaiafas last year to produce 1700 bottles for friends, family and business partners.

The grapes are sourced locally from regions around SA including Angle Vale, Clare Valley and McLaren Vale.

Chapley believes the lifestyle in Ikaria has much to do with the healthy, ageing population and said the wine they make and consume plays a big part.

“What they consume is a major part of why they are full of life – the food, the natural and clean environment and definitely the wine,” he added.

Chapley began making wine when his friends Kaloyianidis and Kaiafas asked January 2014 – Issue 600

him to join the winemaking team as a social activity.

“When I got to know them better, they asked me to join and it was all for a bit of fun – we’d make the wine, have a barbecue, drink the wine, it’s really just a social thing for us.”

Chapley learnt the winemaking technique through talking with retired winemakers who would visit the back-yard production line to give the trio advice.

“I also read plenty of books, scoured the internet and continued to gain the knowledge on how it’s done.”

While Chapley, Kaloyianidis and Kaiafas are only winemaker hobbyists, they still use the traditional method of winemaking.

“We have a machine which crushes the grapes, but we also have a basket press where we manually press them, so it’s fairly hands on rather than using commercial machinery,” he said.

“Once we receive grapes from the supplier, we partially crush them and let it go through primary fermentation.

“After two to four days we take the liquid and grape skins out of a big vat and press it.

“It then goes back into the vat to begin the fermentation process and after four to five days depending on the weather conditions, we take it out and pour it into barrels.”

Judgement day: Stratos Efstathiadis, Stan Gronthos and Zoran Djukanovic deciding on the winning wines.

NEW TECHNOLOGY The team uses both French and American oak barrels and currently have five which hold 260 litres each.

Due to the limited capacity, Chapley said they sometimes produce wine every second year, as they prefer to age the wine in barrels over a longer period of time.

“Because we only produce it for ourselves, we always end up making too much and with only five barrels, there’s no room to produce a batch of wine every year.”

He said minimal amounts of chemicals are used, however sodium metabolite

sulfite is added as a preservative and to sterilise equipment after use.

After ageing the wine for up to three years, it’s finally ready to be bottled and enjoyed by all.

When he’s not making wine, Chapley is one busy businessman and after a hard day’s work he loves to come home, put up his feet and enjoy a glass of his very own wine.

So the key to a long life has been there all along. Relax a little and drink a lot.

Contact: Stan Chapley.

Phone: 0418 832 367.

Email: stan.chapley@chapleygroup.com.au

Storage - Fermentation Stainless and Mild Steel Fabrication Australian distributor for

processing equipment Jury Road, Berri SA. Ph 08 8582 9500 Ivan 0429 697 219 Mark 0408 822 434 jma@jmaeng.com.au www.jmaeng.com.au

January 2014 – Issue 600

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Grapegrower & Winemaker

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winemaking

AIM has the drop on bin tippers There’s no point tip toeing through the tulips on this one.

If you have a load that doesn’t just need to be moved safely but which also needs to be tipped without landing on anyone’s head, and in the right place, AIM Sales can help you hit the target every

Material handling winery

time.

AIM’s Michael Dalziel said his company’s forward bin tipper is all about increasing safety and efficiency in any bulk handling applications.

He said the AIM tipper was the ideal choice for transferring an unlimited range of products, from grapes, stems and oak chips to spent earth, glass, rubbish – and more.

“Even better, AIM’s tipper has a generous capacity of 1 tonne and is designed to provide years of service in the most demanding and harsh environments,” Dalziel said.

“We believe our forward bin tipper stands out through its innovative and practical design,” he said.

“The tipper quickly and easily mounts on any standard forklift without expensive modifications and with minimal effort.

TOYOTA INDUSTRIAL EQUIPMENT T

PALLET RACKING Contact Liftek Griffith for all your Equipment requirements for the upcoming grape season. Huge range of forklifts available to hire or buy. Contact Chaise 0438 625 657 or Vince 0428 262 507 today!

“You simply slide the attachment on tines and connect the auxiliary hoses.

“Through an extensive design process AIM Sales has mastered the forward bin tipper to still allow normal forklift use while the tipper is fitted, without interfering Have bin, will tip: Come harvest grapegrowers and winemakers are flat out fetching and carrying grapes and everything connected with them so the more efficient their management the easier life is.

with the operator’s clear view of the forklift tines – always an important safety requirement.”

The versatile AIM forward bin tipper can also handle a variety of bin types and sizes.

Its flexible design ensures the forward bin tipper is able to pick up a bin from a stack, and effortlessly empty the bin through a 135° forward tipping motion.

Dalziel said through the tipper’s “smooth and fully controllable forward tipping motion”, the whole tipping area is better regulated, while bin life is extended and greater efficiencies are achieved.

He said once the tip is complete the operator is able to tightly restack bins allowing greater use of floor space.

“AIM Sales recommends the industry tried and tested halftonne Nally MegaBin for all of your storage and materials handling needs,” Daqlziel added.

“The bins are manufactured from UV stabilised food grade HDPE, are able to be stacked, and are extremely robust, making them the industry standard pallet size bin,” he said.

“They are also available in solid or vented options to suit your operational requirements.”

Contact: Michael Dalziel.

Phone: 61 2 6964 4688.

Email: info@aimsales.com.au.

New Zealand distributor is Stratalign Limited.

NEED A TIP? AIM Forward Bin Tippers Are the solution for tipping safely & efficiently. Quick & easy attachment for any forklift.

Megabin The quality plastic cubic bin for your handling & storage needs.

Available as Vented or Solid Bins.

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26-28 Altin Street GRIFFITH NSW 2680 Ph: 02 6964 3328 Fax: 02 6964 4334

72 Grapegrower & Winemaker

Manufactured in Australia Designed for harsh conditions

P 02 6964 4688 E info@aimsales.com.au W www.aimsales.com.au www.winebiz.com.au

January 2014 – Issue 600

Have you booked your seasonal rental?

Great rental options available now!

• Short and long term rental options

• Cost-effective for seasonal peaks

• Large equipment availability

• Yale servicing and support

Contact your Yale dealer for more information New South Wales Sydney Metro: 02 8822 7600 Hunter Valley: 02 4967 4622 Wagga Wagga: 02 6925 7888 Griffith: 02 6962 6255

www.yale.com.au /Yaleasiapacific

@Yale_AP

Queensland Brisbane: Toowoomba:

07 3268 7755 07 4634 2744

Victoria Melbourne:

03 9549 4222

Western Australia Perth: 08 9352 0000 New Zealand:

9 268 4610

winemaking

Tote that barge, lift that barrel Getting something heavy from point A to point B – safely and in one piece – has increasingly become an art form of technology and when it comes to wineries there is no margin for error.

LIFTEK AUSTRALIA PTY LTD is a family-owned and operated business which has been an integral part of the Australian wine industry for 30 years.

The company specialises in material handling and cleaning equipment and tailors forklifts to suit each customer’s needs.

Liftek co-owner Chaise Staltare said the company functions across the full range of wineries, from boutique to big business.

Staltare said it was all about getting the right machinery in the right application – and most importantly – at the right time and the right price.

He said Liftek had built a strong business on its service commitment, with a large and loyal client base.

“In this day and age having what people need is only part of the story – you also need to deliver in the most cost-efficient manner without impacting on productivity,” Staltare said.

And that’s a formula which seems to be working for the business which began in and around wineries in the Griffith region, building a strong profile within the industry.

From those small local beginnings Liftek today has an extensive network of clients and is working with businesses in the wine industry all over the country on a daily basis.

74 Grapegrower & Winemaker

With more than 400 clients on its books, Liftek’s equipment range has expanded and diversified to make sure it has something for everyone’s budget – from a new Toyota 8-series to a secondhand forklift.

In fact, Liftek currently has more than 150 used forklifts available for hire and/or purchase.

“If a brand new forklift doesn’t fall within your current budget, Liftek can quickly find you a well-maintained used one for a fraction of the cost,” Staltare said.

“That ensures your business keeps moving and you keep as many dollars in your pocket as possible,” he added.

Liftek also caters for corporate businesses, which often prefer lease or hire to purchase and that’s one of the company’s strengths with its fleet of equipment.

“Some of the bigger corporates like to own their equipment but just as many would rather hire them – that’s where we step in to tailor a package to suit your business,” Staltare said.

“We have the knowledge and support you require and can get the job done within minutes.”

Whether you need a pallet jack, forklift attachments or a 32-tonne container handler – Liftek has one available.

And when things get a little messy

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Hot tip: Liftek turns your standard fork lift into a specialist tiny tip truck.

Liftek’s range of cleaning products can help put a shine back in your day.

Liftek is one of the largest, privatelyowned stockists of Karcher cleaning equipment and stocks items such as: • Warehouse sweepers • Scrubbers • Hot and cold water pressure washers • Steamers • Surface cleaners • Barrel washer unit • Cleaning chemicals The company is also a distributor of the American Bad Boy Zero Turn mower which will take care of your grounds maintenance duties.

Contact: Chaise Staltare.

Phone: 61 2 6964 3328.

Email: sales@liftek.com.au.

January 2014 – Issue 600

sales & marketing Be where the people are Andre Eikmeier has helped revolutionise the relationship between wine and wine lovers with his innovative (and occasionally outrageous) online approach and with Vinomofo – his latest vehicle – has proved a pioneer in finding a new generation of wine drinkers in cyberspace.

THINGS MOVE SO fast in the online world, I’m Bottling, wary of anyone who labelling & pitches themselves as an “expert”. packaging I’m no expert, but I’m out there doing it, and I’ve learned a lot through my adventures with Qwoff and now Vinomofo, and I’m happy to share some of those learnings, and opinions, with you.

It’s easy to think my journey has been an exploration of social media, video technology, mobile technology and online retail, because that’s, that’s what we’ve done.

But really, it’s always been about being where the people are.

The world and the way we communicate and consume have changed. It’s changed a lot, and it’s changed for the better.

Because consumers have a voice again.

January 2014 – Issue 600

You think back 100 years when both production and communication were confined to a village. If there’s only two bakers, for instance, then Jim the Baker had to be very nice to Aunt Martha, and he had to stock what she was after, or she’d go next door for her lamingtons and she’d tell all her friends that Jim the Baker was a very rude man, and Jim the Baker would find himself with no customers, and Jim the Baker would go out of business.

Then along comes the industrial revolution, and Jim the Baker’s son has upped his operations, and he’s now selling Jim’s Lamingtons to all the villages nearby, and pretty soon he’s selling them across the whole country.

Suddenly it’s not so important what Aunt Martha says. She can complain to all the friends she knows, and Jim can still tell her to bugger off, because he’s selling plenty of bread anyway. 

www.winebiz.com.au

At a glance: • The world and the way we communicate and consume have changed. It’s changed a lot, and it’s changed for the better. Because consumers have a voice again.

• The end goal – and this is important, because often producers get caught up with the technology of the changes, but forget that what people want – hasn’t changed.

• More and more people are buying wine online all the time, just as more and more people started using social media. It’s here to stay, and it’ll keep growing.

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75

sales & marketing POWER TO THE PEOPLE And that’s the way it was until very recently, when along came social media, and suddenly now if Aunt Martha (or her great, great, grand-daughter) complains about Jim the Baker’s lamingtons or his service, millions of people are going to know about it.

And Jim the Mighty Baker might still find himself with no customers and Jim the Baker might go out of business. So Jim the Baker starts looking after Aunt Martha again, and he starts listening to her.

The power is back in the hands of the consumer, more than ever, which is really how it should be. We should be listening to them. Not necessarily everyone, but we should listen to those consumers we’re producing for or selling to.

I’ve watched this change unfold, and it excites me.

Even more so because what I’ve seen is that the end goal – and this is important, because I think often producers get caught up with the technology of the changes, but forget that what people want – that hasn’t changed. Martha still wants her lamingtons.

Social media, e-commerce, blah, blah … it’s all still someone wanting to sit down with a nice glass of wine. That doesn’t change, and let’s bloody hope it never does.

But the path we take to get there – that’s changing.

So let’s have a look into this idea of being where the people are.

Five years ago I would have been preaching to all of you about the enormous potential of social media. And whether you admit it or not, many of you would have rolled your eyes and tuned out, convinced Facebook was little more than a passing fad for pre-pubescent teenagers, and twitter was little

NEW AUSTRALIAN AGENTS: Wine Industry Services 5 Edison Drive, Golden Grove SA 5125 Contact Peter Cole 0402 376 060 or John Camilleri 08 8251 5055 www.wineindustryservices.com

more than the verbal masturbation of self-obsessed C-grade celebrities.

And although you would be partly right, time has proven that is far from the full picture. Social media is an integral part of most peoples’ lives, and it’s been very rewarding to see the wine industry drag itself into the world of possibilities it offers.

ONLINE OBFUSCATION Took a bit of work with some of you, but it seems to be headed in the right direction.

But I find I’m encountering the same level of fear, of negativity, and scepticism, and no small amount of confusion over online retail.

And look, I felt the same way, to be honest. When Justin came to me in 2011 and said he thought we should start a wine deals site, I was like “ewww, that’s dirty dude”. That’s not for us I told him, that’s for 2006 Sauv Blancs rotting in the sun in a warehouse at Hopper’s Crossing for the past five years.

I only thought that because a lot of the early online retailers – not all, but enough to set the tone – were about just that, cheap, distressed inventory, so that gave the whole channel a reputation.

But that’s not right, and it’s certainly not what the online retail landscape looks like today.

Like Facebook, online retail is neither good nor evil.

If you think about it from a consumer’s perspective – for them it’s simply an alternative to driving down to Dan’s to get your wine. More and more people are buying wine online all the time, just as more and more people started using social media.

And it’s here to stay, and it’ll keep growing.

And if online is where people want to buy wine, or talk about wine, then as a wine producer, it’s a simple choice.

You’re either there where the people are, or you’re not.

There’s no big mystery, you don’t need to over-strategise it.

If you want to grow your brand and sell your wine, you want to be where the people are.

The people you want to reach.

But there’s a conservative, protectionist approach by many producers to the online channel that concerns me.

NO HOLDING BACK THE TIDE When you go online looking for a book on Amazon, are you looking for a book that maybe you’ve read a review of, maybe it’s a NY Times Best Seller, and maybe a friend told you about it? Course you are.

Imagine if Amazon only stocked books that they commissioned themselves? Maybe it’s not even they’re choice – fair enough if publishers didn’t want Amazon selling their books too cheaply, so they published new titles just for the online channel.

So as an avid reader of science fiction and fantasy novels, you’re browsing, can’t find Game of Thrones. Sorry, how about the Lord of Dragons – it’s a very similar story.

Bullshit. What? You don’t want Lord of Dragons, you want Game of Thrones. Well, sorry, you’re going to have to drive down to Dymocks to get that. But you don’t want to drive to Dymocks; you want to order it online.

So why then are so many wine producers, big and small, approaching online retail like this? Creating new, onlineonly brands?

I understand why. It’s the same approach that was taken with on- and off-premise channels, and supplying the majors.

It’s an obvious way around pricing discrepancies with the same product. I get that. 

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January 2014 – Issue 600

But if someone is going online to look for a wine, they’re also looking for the wines they’re familiar with, the wines they’ve grown up with, or tasted the other day, or read about, or a wine friend told them about. Maybe they heard about it on your Facebook page.

They’re looking for the same bloody wines producers have put all this effort into building a market for.

I understand the incentive to do this, but quite frankly it’s rude and inconsiderate to the consumer – they want to buy the same bloody wine online as they want to buy in a store.

Too bad for them, you might say. But what happens when online retail grows to 30 per cent of national sales. What about when it grows to 50 per cent, or 70 per cent?

Suddenly these brands and stock keeping units (SKUs) you’ve made up just for online have a bigger market than the brands you’ve put our heart and soul into, and so for the bigger part of your audience, your brand has lost its soul.

DISCOUNT DILEMMA So what about the price? There’s too much discounting going on in online retail, and let’s face it, we’re one of the

there, chances are they’re going to do it.

I strongly advise every producer, big or small, to put every effort into their own direct-to-consumer channels, be it your own wine club or mailing list, or online store on your website.

But that’s not necessarily going to get you where the people are.

That’s like having a cellar door, but you probably want your wines in a few restaurants and a couple of wine stores too. Because that’s where the people go to taste and buy wines.

Similarly, if we’ve got 200,000 customers at Vinomofo or Dan’s have half a million people visiting their website each month, then that’s where the people are.

chief culprits. But is it destructive, or is it actually honest?

The fact is online retail involves a different cost structure to most traditional bricks-and-mortar retail. It rarely involves distributors; sorry to the distributors, so there’s a chunk of margin the customer can and should save.

You’re not paying high retail space rent as an online wine store; so again, there’s a saving that either goes to the customer, the retailer, or the producer.

Personally, as long as the producer and retailer are making enough money to thrive, I think it should go to the consumer.

And consumers know this, and they expect to get something at a sharper price online than they would in a store – whether it’s a bicycle, ski gear, a pair of Converse shoes or a bottle of St Henri.

And not only do they expect it – with one Google search they can compare pricing on that pair of shoes and shop from the cheapest website.

Service is important, it’ll come into consideration, but people are rarely willing to pay more for it, sadly.

If they can get a case of Vat 1 Semillon $10 cheaper by clicking here instead of

GO FOR BROKE So let’s say you agree with me, and you have the courage to put your babies, your heart and soul brands, online.

Where does that leave you, as a producer?

Well, it leaves you in no different a situation than you’ve already got when deciding whether or not to give a brand to the majors, who as is turns out like having bespoke SKUs for themselves, so customers can’t price compare. 

At Columbit, we now offer screw caps personalised with your own branding.

With short lead times and the ability to accommodate smaller runs of as low as 1,200 caps, we are the perfect choice for wine brands of all sizes.

Do you require smaller runs, more flexibility and shorter lead times?

For more information call 1300 556 938 or visit www.colcapaustralia.com.au

BY

January 2014 – Issue 600

www.winebiz.com.au

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sales & marketing

“Make your own Nitrogen” NITROGEN GENERATORS Oxair Specialise in On-Site Gas Generation Systems. Currently we manufacture Nitrogen PSA, and Nitrogen Membrane Systems to suit your Requirements.

Oxair Nitrogen generators have a proven record of reducing costs compared to Bottled or liquid gas suppliers.

Our systems are • Australian Made • Very Low On Maintenance • low on Power • And above all extremely reliable.

Online advocate: Vinomofo co-founder and chief executive Andre Eikmeier says if you want to be where your customers are you have got to be online.

Which is also rude and inconsiderate for the consumer, by the way, and it’s not a long-term, sustainable play. It might be for the retailers, with their own wines, but it’s just shrinking the market for the real wines you as producers have created, again, with heart and soul.

But I digress. What to do as a producer? You’re trying to decide the right channels to sell your product. How do you choose?

Well, forget online vs. bricks-andmortar. That’s not where the distinction should lie. As a producer, when looking at online retailers, you shouldn’t be looking for any different factors than you would with a bricks-and-mortar retailer.

Do they have the right audience? Are they going to represent my product well?

Will I get paid on time?

All of the things you bring into

Oxair Gas Systems Pty Ltd. 32 Prosperity Avenue, Wangara Western Australia 6065 Telephone: 61 (08) 93039305 Fax: 61 (08) 93039306

WWW.OXAIR.COM.AU 78 Grapegrower & Winemaker

consideration in deciding whether to get your wine in Dan Murphy’s or the Prince Winestore, they similarly apply when deciding which online channels will be right for your brands.

If the customers you want are shopping at the little wine store round the corner, then that’s where you want your wines to be.

And if the customers you want are eating at their favourite Italian joint, then that’s where you want your wines to be.

And if the customers you want are buying wine online, be it at Vinomofo.com, or crackawines.com. au, or getwinesdirect.com.au, or eastendcellars.com.au, or danmurphys. com.au… then that’s where you want your wines to be.

Contact: Andre Eikmeier.

Email: andre@vinomofo.com.

Andre Eikmeier is co-founder and CEO of Vinomofo. He performed as an actor and singer on stage and screen from eight but his induction into the wine industry did not come until 2001 as an out-of-work actor/singer getting a job in the Cellarmasters call centre.

He started a video and web production company in 2003 called The Vision Gallery, servicing the wine industry, before coming together with brother-in-law Justin to create Qwoff, Australia’s first online wine community and consumer review site.

Embracing the possibilities content, video and social media offered, they grew the largest online “tribe” of wine lovers. They launched online wine site Vinomofo in April 2011, and in their first two years grew the business from zero to a turnover of more than $15 million.

Focusing on building stronger, more human relationships with their customers, engaging them, helping them grow their interest for wine; Vinomofo is on track to play an important role in the wine space. www.winebiz.com.au

January 2014 – Issue 600

business & technology

Still plenty of bang left in the boomer bubble

REMEMBER TO LOOK UP AND LIVE

Steve Goodman

I READ AN article recently on ‘why are baby-boomers ignored Business & by marketers’ – and technology was shortly after asked to comment on it in wine marketing terms.

Falling into no-man’s land in the generations being targeted doesn’t make it any harder or easier to understand why it is – other than to agree that yes, wine marketers focus a lot on younger consumers than on older.

There are a bunch of reasons for it – and most of them make sense, but as we look at it we also realise that it could actually be our undoing if we truly want to achieve the increases in $ per litre of wine sold – domestically and exported.

And like with most marketing situations or problems, they don’t require a brain surgeon to assist they just need us to sit and think it through – with a little common sense (although some education in marketing certainly makes easier).

So, we have younger buyers and older buyers – let’s think about them.

Older buyers have a lifetime of purchasing and consuming what they do and are fairly set in their ways.

This doesn’t mean buying the same thing; it means they have established their ‘repertoire set’, the range of products and brands they buy from.

NEW TERRITORY Young people on the other hand haven’t, so the marketer has a ‘doable’ task of getting their wine brand into the younger consumer’s repertoire set.

That’s one reason.

A second reason is that if you were to ask the average 20-year-old if they like wine, there is a fair chance the answer would be no.

‘I drink beer or RTD…vodka mixers… vodka-based drinks, etc’.

As such here is a consumer that January 2014 – Issue 600

Serious personal injury, property damage and even death may result from contact between a powerline and objects such as machinery.

Steve Goodman

offers us a great deal – like about 40-60 years of purchasing our product and recommending it to friends.

As an industry that’s a big reason to target ‘new-to-wine’ consumers (nicer phrase than ‘young consumers’.

This doesn’t actually mean wine marketers ignore older consumers because they are ‘not here for as long’ – which is what some ‘grey-marketing’ specialists try and claim.

Marketing science tells us the best way for a large brand to grow is through attracting new or light buyers to buy from us.

Imagine what your sales would be like if you could get 1 per cent of the 20-24s to buy a bottle of your wine, versus getting those who already buy from you to buy an extra bottle.

Sort of makes sense doesn’t it (there’s a lot more to it than that but you get the idea right?). I’ve worked with some wineries where we’ve actually grown things rather well with good relationship marketing and events to existing customers.  www.winebiz.com.au

Even without making actual contact with a powerline, serious injury can result.

The voltage of the powerline and weather conditions, including storms where lightning strikes may cause voltage surges, will determine how close you can safely work to powerlines.

Detailed information about safety around powerlines including how to calculate minimum safety clearance distances, and an interactive guide to safety minimum clearance for each transmission line type is available on electranet.com.au.

DID YOU KNOW? High temperatures can cause powerlines to sag lower. This will reduce safety clearances under and beside the powerline.

electranet.com.au

Grapegrower & Winemaker

79

business & technology BUSINESS DECISION But the general rule of growth through light buyers drives wine marketers to target those who either don’t buy our product or those who rarely do.

So it’s a ‘business’, not an ‘ageist’ thing. And it makes sense in true business logic.

What it means we might miss is the age-old wine marketing ‘theory’ (and I use that term loosely) about getting someone to start drinking wine at the lower price and quality end and progress up through to the ‘Grange’ end.

I started drinking Grant Burge Oakland White in the early ’90s and moved to the Hillcott Merlot, Filsel Shiraz before collecting the Shadrach and Mesach.

That is wine marketing nirvana.

Through targeting our efforts on new buyers, younger markets, we might be shooting ourselves in the foot when it comes to the ‘trade-up’ drinking we seek.

Younger consumers might consume more wine (I know people who would argue there) but as our research has shown us, they are driven to the sub $15, even sub $10, price point.

Older consumers, on the other hand, empty-nesters and those with a good career and the mortgage paid off; might be the ones we should be targeting if we want to achieve our higher value sales targets.

They might also be the ones who demand a little innovation – lower acid and/or lower alcohol wine for health reasons.

It means thinking things through rather following everybody else.

Just like those baby-boomers told us to do when we were kids.

Contact: Steve Goodman.

Phone: 61 8 8313 7044.

Email: steve.goodman@adelaide.edu.au.

Capturing value in the marketplace If you want to turn your winery dreams into dollars Brian Walsh says the answer, on the surface, seems simple – make wines that consumers want to drink.

MAKING WINES CONSUMERS want to drink assumes producers know what consumers want to drink.

History would suggest we have not excelled at predicting the future expectations of our consumers.

In this country at least, our planting frenzies have followed, not preceded, a consumer uptake.

Some market preferences appear to be more cyclical and/or fashion driven than influenced by flavour, texture or varietal make up.

Historically, winemakers have tended to make wines to suit their own purposes and then set about finding customers.

That approach seems out of step with current consumer-focused thinking, where consumer research and insight directors would guide winemakers in tailoring new wine offerings to suit the needs of our potential customers.

The latter approach is more likely to prevail in larger wine companies, where a multiple list of offerings spanning the gamut of the price ladder is common.

COST CONUNDRUM To consistently capture value (profit and cash flow) over time, one must increase sell price and/or decrease making costs.

Increases in selling prices can only be achieved if customers agree with the value proposition.

At a glance: • In this country at least, our planting frenzies have followed, not preceded, a consumer uptake.

• Historically, winemakers have tended to make wines to suit their own purposes and then set about finding customers.

• To consistently capture value (profit and cash flow) over time, one must increase sell price and/or decrease making costs.

• If your wine and the accompanying story is real, then one is presented with the opportunity of capturing long-term brand value and (occasionally) loyal customers.

The historical wine approach where one makes wine to fulfill a personal ambition could be criticised as ‘production’ driven or ‘arrogant’, appearing to display scant regard for, or knowledge of, the consumer’s needs.

I would respond that every great, sustainable wine brand in the world has been created in the first instance by a viticulturist /winemaker taking this path, based on a desire to create

Convert your surplus stock into cash • We can quickly move large quantities of packaged wine to the domestic market.

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For all enquiries please contact Philip Heyman P 1300 667 602 F 03 9415 9057 M 0418 555 655 E philip@destinywines.com.au

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January 2014 – Issue 600

something of substance and leave a legacy.

Subsequent ly mu lt i-bu si ness disciplines are required for sustained success.

My hypothesis is at the higher unit value end of the wine market taste is not the key determinant of success and captured value, but one of a suite of key consumer benefits.

Beyond the taste of the wine, benefits may include attributes such as price (where higher price may be seen as a benefit, if out to impress), brand awareness and reputation, label and packaging, expert opinion, wordof-mouth recommendations, awards and other accolades, exclusivity, rarity and so on.

Paradoxically, the ‘taste’ of an everyday wine may be a more important cue to a novice or non-drinker than to a regular or involved wine consumer.

‘Easy tasting’ wine might be important where winemakers are trying to encourage drinkers of other alcoholic beverages to gravitate to wine – for all the positive reasons we would encourage.

ATTRACTING NONWINE DRINKERS Therefore consumer research to discover how we might modify wine flavour to attract non-wine drinkers (viz., make wine soft, sweet and smooth), has merit as part of a ‘trainer wheels’ approach.

My concern with this style of wine (what The Wine Spectator’s Matt Kramer would call Wines of Fear, as distinct from Wines of Conviction) is it has the potential to move all wine towards a common flavor, texture and style.

It becomes harder, if not impossible, to differentiate one wine or one brand from another through taste and texture, leaving price (how low can you go?) and marketing/promotion (how much can you spend?) as the key to commercial success.

Increases in selling prices can only be achieved if customers agree with the value proposition

with wine – to provide an enriching experience (a benefit), not just a beverage (a product).

LEARNING CURVE Taste of change: Brian Walsh says if wineries want to do business in new markets they had better know exactly what that market really wants.

Where is the captured value?

Some research (Goldstein et al) has indicated when non-wine experts taste both expensive and inexpensive wines; they tend to prefer the less-expensive option.

This indicates we ‘learn’ to appreciate what might be generally described as ‘fine wine’.

If as practitioners we believe in the fundamental concept of ‘real’ and ‘high’ as adjectives for quality in wine, then there is an opportunity through education to take our consumers on a journey of enhanced wine experience.

Wines of convenience and wines of conviction both have their place in society as do fast food and fine dining.

However, we eat the great cuisines of the world because of their ‘differentness’.

They provide an experience, not just nourishment.

The same opportunity prevails

Just as we have learnt through childhood, adolescence and adulthood to appreciate certain foods and methods of cooking (or non-cooking in the case of raw fish or steak tartare), so we can learn to appreciate varied wines and winemaking styles.

The traditional differentiators in wine have been variety, place of origin and style.

The most difficult to copy is place of origin, which continues to provide the best opportunity for value creation through differentiation.

Generally, but not exclusively, the highest value wines in the world are single vineyard wines, followed by wines of finite appellation.

It is strongly recommended therefore that winemakers from the new world should not attempt to emulate old world benchmarks in their wines, but build on what is individual in their environment and celebrate its differentness.

Seek inspiration, not imitation.

Ultimately, one’s place and intellect will be the value creator.

Many of the sustained success stories of wine over time were not particularly popular at inception. Think Penfolds Grange, Barolo or Sherry. 

Boost your direct sales • Mobile friendly shopping cart for smartphones • Simpler Wine Club allocations and CRM • Make sales from your tablet while on the road • See customers’ spend history at the POS • Know who your most loyal customers are • Recover lost sales due to abandoned carts Introducing VinSuite Direct-to-Consumer for Australia and New Zealand.

Available from VINx2 Winery Software. www.vinx2.com or (03) 9015 9625 January 2014 – Issue 600

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business & technology

Remember our engaged drinkers are wine polygamists, not monogamists

Just as with food, we have all heard similar stories in wine where many of us have had to be taught to enjoy a product in the first instance, before becoming enthusiastic evangelists.

The first wine industry priority is to ensure consumers want to drink wine as an alcoholic beverage of choice. – i.e. make wine desirable.

This presents an opportunity to be part of growth industry and help create a better society.

HEADS OR TAILS Then producers have a choice between: • Making wines consumers want to drink by giving them what they want.

• Making consumers want to drink wines they make by teaching them what they want.

All producers must establish a value proposition for their particular offering(s) and recruit consumers who want to drink their wine.

Making everyday wines which cater to novice, or non-wine, drinkers is a worthwhile cause, particularly in growing the wine market, but one which has the potential to make future enterprise value difficult to maintain due to the challenge of differentiating the offer.

There is a strong case to be made for the majority of winemakers to intelligently stick to the traditional wine industry approach of crafting wine, particularly, but not exclusively fine wine which suits your philosophy, geography and climate – then set about ‘teaching’ your consumers to appreciate and value your wine.

The opportunity is to discover or create your point of difference, to find or create niche markets and to lead in your area of specialty.

To create and capture maximum value you must make your wine an object of desire rather than only an object of convenience.

Most value is created by increasing net sell price and that will only be sustainable if the consumer understands and accepts the benefits.

All winemakers should be prudent and rigorous in managing costs & productivity – it is not solely the task of high volume convenience wine.

Innovation in thought and action will be important to achieve both your point of difference and your business case.

A cohesive approach to integrating production, marketing, sales and financial disciplines is mandatory even if you are a one-woman band. Terms such as production driven, sales driven, marketing driven, finance driven should be outlawed. Only an integrated approach will work in the long run.

The offering should be authentic in its differentiation and it may not be immediately lauded by all, but if your wine and the accompanying story is real, then one is presented with the opportunity of capturing long-term brand value and (occasionally) loyal customers – remember our engaged drinkers are wine polygamists, not monogamists.

You’ll be giving them wines they want to drink – even if they don’t know it yet.

Contact: Brian Walsh.

Phone: 0412 821 772.

Email: bwalsh@live.com.au.

2014 AGL Wine Excellence Scholarship.

AGL Energy Limited wants to support and recognise our winemakers.

The 2014 AGL Wine Excellence Scholarship is an opportunity for NSW wine makers to be rewarded for your skills.

The Challenge.

AGL owns over 100 acres of vines in the Hunter Valley. Grapes from these vines will be supplied to the selected entrants and the produced wines will be entered into four national wine shows. Points will be awarded for each trophy or medal a wine wins. The winemaker with the most points at the completion wins the Scholarship.

The Scholarship.

AGL will provide the winner with a funded Scholarship to travel to Europe or America to enrich and strengthen their viticulture and oenological knowledge.

Please contact Alison Crocker, Community Relations Manager, for the 2014 AGL Wine Excellence Scholarship terms and conditions. email: acrocker@agl.com.au t: 02 6572 2753

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January 2014 – Issue 600

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 November 2013 Key statistics Total

2013

Change

Volume ML

682

-5.0%

Value $AM (fob)

1768

-4.0%

Destinations (by value growth)

$Am

Growth ($Am)

Hong Kong

77

15

China, Pr

235

8

New Zealand

70

7

Russia

9

5

Italy

4

3

Share

% point change

Glass bottle

Container type (by volume)

44%

-0.9

Bulk

55%

0.9

Soft-pack

1%

0.0

Alternative packaging1

0%

0.0

Share

% point change

Red

Still wine by colour (by volume)

58%

-2.9

White

42%

2.9

Share

% point change

Red still wine

57%

-2.8

White still wine

41%

2.9

Sparkling

2%

0.0

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

58%

1.6

$A2.50/L to A$4.99/L

32%

-2.3

$A5.00/L to A$7.49/L

6%

0.5

$A7.50/L to A$9.99/L

2%

0.1

$A10.00/L and over

2%

0.0

Top five varietal label claims on bottles (by volume)

ML

Share

Shiraz and Shiraz blends

102

36%

Chardonnay and Chardonnay blends

56

20%

NOTES & DEFINITIONS

Cabernet Sauvignon and Cabernet Sauvignon blends

55

19%

Merlot and Merlot blends

27

10%

Sauvignon Blanc and Sauvignon Blanc blends

9

3%

Top five regional label claims on bottles (by volume)

ML

Share

South Eastern Australia

189

71%

South Australia

32

12%

Prepared: December 2013, 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

2.5%

McLaren Vale

6

2.2%

Riverland blends

3

1.1%

January 2014 â&#x20AC;&#x201C; Issue 600

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

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looking forward 2014

looking back We step back in time to see what was happening through the pages of Grapegrower and Winemaker this month 10, 20 and 30 years ago.

Australia & New Zealand January 18-19 Crush ‘14 Adelaide Hills Wine & Food Festival. Adelaide Hills, SA. www.crushfestival.com.au

23 (JD) The South Coast Wine Show Ulladulla, NSW. www.southcoastwineshow.blogspot.com

22 (CD) Easter Show Wine Awards Auckland, NZ. www.wineshow.co.nz

31 January - 2 February Gold Coast Food & Wine Expo Gold Coast, QLD. www.foodandwineexpo.com.au

January 1984 Minimum wine grape prices for the 1984 vintage were announced by commissioner R. C. Noble in SA. For the more preferred varieties, increases range from $20 to $50 a tonne in irrigated areas. SA Wine Grapegrowers’ Council president Allan Preece said increases were “well below expectations”. He reminded growers prices were set at a minimum and it was their responsibility to negotiate for higher payments for quality grapes. He warned any grower who sold or offered to sell below the legislated minimum price would be investigated and prosecution could result.

January 1994 The Australian wine industry’s export target of $1 billion per annum by the turn of the century has received a significant boost from a major export expansion program by the Australian Wine Export Council (AWEC). The development and implementation of the new program is said to complement the five-year plan which identified the UK, US, Sweden, mainland Europe and Japan as priority markets. AWEC chair John Pendrigh said the program signalled an even stronger commitment by Australia’s wine exporters to maintain a strong Australian promotional presence in primary markets.

January 2004 The Cooperative Research Centre for Viticulture (CRCV) has launched an innovative viticultural program aimed at fast-tracking the delivery of new technologies to grapegrowers and wine producers. Federal minister for science Peter McGauran launched the new project from the Waite campus in Adelaide. The program titled ‘Strengthening the Australian Viticultural Innovation Network’ is a $12.4 million program which includes a $4.32 million boost from tax-payers under the Cooperative Research Centre program.

84 Grapegrower & Winemaker

February 1 The Donnybrook Wine & Food Festival Donnybrook, WA. www.donnybrookfoodandwinefest.com.au

8-9 Love Langhorne Creek Weekend Langhorne Creek, SA. www.langhornecreek.com

1-28 Summerside Festival Canberra Region, ACT. www.thepoachersway.com.au

8 Marlborough Wine & Food Festival Blenheim, NZ. www.wine-marlborough.co.nz

3-6 (JD) SYDNEY 2014 Macquarie Group Sydney Royal Wine Show Sydney Olympic Park, NSW. www.sydneyroyal.com.au/wine

8 Taste the Limestone Coast Festival Naracoorte, SA. www.thetastefestival.com.au

7-9 Festivale 2014 Launceston, TAS. www.festivale.com.au 8 A Day on The Green Clare Valley, SA. www.peterlehmannwines.com

14-16 Canberra Food & Wine Expo Canberra, ACT. www.foodandwineexpo.com.au 14-16 2014 Cellar Door Wine Festival – Adelaide Adelaide, SA. www.cellardoorfestival.com 14-16 Yarra Valley Grape Grazing Festival Yarra Valley Region, VIC. www.grapegrazing.com.au

International January 21-23 SIVAL Angers, France. www.sival-angers.com

California, USA. www.dtcwinesymposium.com

22-23 Direct to Consumer Wine Symposium

28-30 Unified Wine & Grape Symposium USA. www.unifiedsymposium.org

February 3-5 Salon des Vins de Loire France. www.salondesvinsdeloire.com

Washington, USA. www.wineandfooddc.com

8-11 Golositalia - Brixia Expo Brescia, Italy. www.golositalia.it

14-16 Boston Wine Expo Boston, USA. www.wine-expos.com/boston

12-15 BioFach Germany 2014 Nürnberg, Germany. www.biofach.de 13-15 Texas Wine & Grape Growers Association Annual Conference & Trade Show Texas, USA. www.txwines.org 13-15 Washington DC International Wine & Food Festival www.winebiz.com.au

JD = judging date CD = closing dateJD = judging date CD = closing date For a comprehensive list of events, visit www.winebiz.com.au/calendar

January 2014 – Issue 600

FIND YOUR SUPPLIER QUICKLY WITH OUR January 2014 Advertiser List Supplier

Page

A B Mauri

64

Supplier Kauri Australia

Page 47,49,51,54,55,56,57,58,59,61

A.I.M. Sales

72

Laffort Australia

63

Adaptalift Hyster

74

Lallemand Australia

65

Adelaide Airsports

33

Ledgard

29

AGL Energy Limited

82

Liftek

72

Australian Perlite

44

MEP instruments

52

Bibber International

86

Moog Systems Australia

48

Bird Gard Australia

15

NACCO Materials Handling Group

73

Braud Australia

13

Netline

36

Bruce Gilbert Vine Grafting

86

Oblomov Trading Co

86

Cambridge & Co

17

OenoBrands SAS

62

Columbit Australia

77

Oxair Gas Systems

78

Destiny Wines

80

Plastic Precise Parts

28

Duplex Cleaning Machines

46

Randox Food Diagnostics

66

ElectraNet

79

Rapidfil Pty Ltd

Eppendorf South Pacific

67

Ryset (Aust)

Farmoz

20,21,22,23

43,86 27

Spagnolo Engineering

10

Fineweld Stainless Steel

69

Streamline Cartons

86

Fischer Australis

24

Syngenta Australia

2,26

FMR Group

41

Vinewright

Galli Estate

86

Viniquip

75

Groguard Australia

32

Vintessential Laboratories

45

Hydralada

42

Viti Society of Canberra District

86

Jamieson Valley Estate - Baby doll sheep

86

Whitlands Engineering

31

Jamieson Valley Estate - Wine distribution

86

Wine Industry Services

76

JMA Engineering

71

Winequip

88

Jx2 Technology

81

86

AUSTRALIAN & NEW ZEALAND GRAPEGROWER & WINEMAKER *Australia's largest circulation wine industry trade magazine celebrating more than 50 years of publication. *Now available online to all subscribers. *All Marketplace adverts also appear on Winebiz Classifieds * For advertising enquiries please call Chas Barter on 08 8369 9513, c.barter@winetitles.com.au

Winebiz Calendar Australia’s most comprehensive list of wine industry related local and international events and courses – available online FREE! Search for conferences, trade shows, competitions, courses, festivals & Australian & international wine shows.

www.winebiz.com.au/calendar January 2014 – Issue 600

www.winebiz.com.au

Grapegrower & Winemaker

85

Marketplace

All advertisements also appear on www.winebiz.com.au/classifieds/

Organic lawnmowers for sale (Babydoll Sheep) We breed babydolls for vineyard use - they are reared amongst our vines!

No need for trimming lower green – and reduced herbicides – plus natural nitrogen fertiliser!

Call Anna on 0402 210 254

Independent distribution of Boutique Wines

Tired of flagging sales and being one-of-many with your distributor? We are a single-product vineyard with a full-time travelling salesman in Victoria. Let’s discuss a marketing / distribution channel that costs you nothing until we sell your wine! No pinot noir – that’s what we make – preferably interstate producers

Call Chris on 0417 888 930.

Port Phillip (Sunbury) & Central Victoria (Heathcote) Regions. Low Yielding Vineyards Varietals: Chardonnay, Sauvignon Blanc, Merlot, Shiraz, Cabernet Sauvignon.

WINE PRESS SERVICING • Preventative maintenance & breakdown repairs for all makes and models.

• 24/7 coverage during vintage • Large inventory of spare parts.

• Membrane replacement.

• PLC upgrades and design improvements.

Electrical & mechanical expertise.

03 9455 3339 • www.rapidfil.com.au

BIRD NETTING • Permanent canopy or throw over net • Fully UV stabilised • Cable, wire and all canopy supplies in stock

OBLOMOV TRADING CO. PO Box 207, Rozelle, NSW 2039 Phone (02) 9660 6845 Fax (02) 9518 8372 e-mail: sales@otcobirdnet.com.au

Visit our website at: www.otcobirdnet.com.au

GALLI ESTATE WINERY

Wine Grapes For Sale – Harvest 2014

Quality Grapevines Paul Wright PO Box 180 Mt Pleasant South Australia 5235 Ph 08 8568 2385 www.vinewright.com.au

Grapes for Sale Canberra district grapes renowned for award winning wines. www.canberragrapes.net.au

Details upon request Contact Office: 03 9747 1444 e: vineyard@galliestate.com.au

www.galliestate.com.au

VINE GRAFTING Bruce Gilbert 0428 233 544 Brian Phillips 0417 131 764 fax 03 5025 2321

brucethegrafter@gmail.com www.brucethegrafter.com

Vine / Tree Guards Cane Support Tabs

f taf es g ta Vin

Need qualified vintage staff?

65 x 65 x 480 Most popular vine size

95 x 95 x 300 2 Lt Milk carton size

75 x 75 x 400

Staple around for bushier trees 75 diameter x 420

Marketplace

• Low cost protection against spray, rabbits, wind etc.

• Long field life of18 months plus • Available in white poly coated cartonboard • Suit vines, trees, olives, citrus etc • Supplied flat in boxes • Just square up and ready to go • Comes with indent cane holder

Streamline Cartons Talk to us!

info@bibber.com.au +61 8 8374 0077

www.bibber.com.au 86 Grapegrower & Winemaker

www.winebiz.com.au

Ph 1800-227866 Fax (08) 8260 2387

www.streamlinecartons.com.au sales@streamlinecartons.com.au Supplying vine growers for the past 8 years

January 2014 – Issue 600

YEARS 19

013

PRINT & ONLINE

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