Grapegrower & Winemaker - March 2015 by Provincial Press Group

MARCH 2015

Ringing

in the Vintage!

WET Rebate debate Pruning for profit Success story â&#x20AC;&#x201C; off the radar

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Up, down, flying around, looping the loop and defying the ground THE reactions to Air New Zealand’s decision to appoint Villa Maria as a 'wine partner' caught my attention. And I was particularly interested when the airline’s sponsorship of the national wine awards was drawn into the conversation and deemed “totally inappropriate” by Misha Wilkinson, the director of Central Otago’s Misha’s Vineyard. I decided to ask some extra questions to put the issue in its proper context. But I’ll leave it to you to make your own judgement call. Brigitte Ransom, Air New Zealand’s communication manager, said that in mid-2014 “we announced to the wine industry we would make some changes to the way we select the wine we serve – moving to an annual selection of business class wines from among Air New Zealand Wine Awards winners and other top New Zealand wines and conducting a tender process for a supplier of wines for our economy and premium economy cabins.” This meant the previous biannual wine program run by Air New Zealand to select wine was being replaced. “Our upcoming wine cycle will include a selection of truly premium wines from a large number of New Zealand wineries, with Villa Maria supplying a range of New Zealand labels and varietals for the airline’s lounges and economy (including domestic Koru Hour services) and premium economy cabins,” Ransom said. “In addition to these we expect to showcase more than 30 different labels and varietals from more than two dozen separate wine suppliers in our business class cabins over the coming year.” And the airline reaffirmed a commitment to the wine show. “Our association with New Zealand Winegrowers and the Air New Zealand Wine Awards now extends more than 25 years and we have no current plans to discontinue our sponsorship of the awards. The airline also works closely with New Zealand Winegrowers to March 2015 – Issue 614

promote New Zealand as a destination for wine tourism.” But Ransom wouldn’t discuss how much money the airline parted with for the wine awards sponsorship. Nobody at New Zealand Winegrowers wanted to share that figure, either. As you can see from the Q&A that I had via email with Sarah Szegota, New Zealand Winegrowers communications manager… Question: Does the wine show commit to retaining Air New Zealand as naming rights sponsor of premier wine competition in New Zealand? A: “We have had a long association with Air NZ as naming rights sponsor of the Air NZ Wine Awards – 28 years. NZW has a Memorandum of Understanding with Air NZ around the world. We have no plans to change this.” Q: Is there a contract in place for this sponsorship, if so when is it up for renewal? “Yes there is – the terms of which are confidential.” Q: What is the annual cash value of this sponsorship? “The terms are confidential.” Q: How does the management team respond to claims this sponsorship is now ‘totally inappropriate’ given the exclusive wine supply arrangement with Villa Maria? “We do not comment on Air NZ’s commercial decisions.” I also asked Misha Wilkinson some extra questions. She was happy to keep the discussion going. “You have to understand there are a number of dynamics involved in this. On one hand, as a fellow wine producer, no one wants to take anything away from another wine producer winning a good supply contract. “On the other hand, our national airline, that has purportedly proudly supported the New Zealand wine industry with their varied wine selection on board and in their lounges and also www.winebiz.com.au

with their sponsorship of the Air New Zealand Wine Awards, now seem to be acting in contradiction to their principles of wanting to support and celebrate the industry’s diversity by moving to a single supplier for everything other than their small business class segment. “With their on-board wine selection program, Air New Zealand stated in their inflight wine program submission books that, ‘with over 650,000 bottles of wine consumed annually in-flight and on the ground in our Koru Lounges, we can offer winemakers an amazing opportunity to showcase their best to a large and diverse audience’. “From everything I see and hear and know about the wine awards, they are very well run. But there is a question over whether Air New Zealand is the appropriate naming rights sponsor when the country’s biggest and most prestigious wine show is all about discovering and recognising the finest wines. I’m not sure Air New Zealand can continue to say their sponsorship ‘reflects their long-standing commitment to the New Zealand wine industry and their real passion for New Zealand wine’? “I don’t think it necessary or important to know the monetary value of Air New Zealand’s sponsorship of the wine awards. I believe the real value of Air New Zealand’s involvement in the wine competition was just part of their overall commitment to the wine industry and to helping showcase New Zealand wine, be it through the competition and the publicity that generates for winners, as well as the airline’s on-board and lounge wine program. Even on just the domestic Koru Hour service Air New Zealand had said they expected to serve over one million passengers a glass of wine on board – a showcase opportunity now sadly lost.” Enjoy the read. Nathan Gogoll Editor Grapegrower & Winemaker

contents features MARCH 2015

Pruning

Irrigation

Filtration

Oak, barrels and tanks

Bottling, labelling & printing

Export, Insurance & Finance

Ringing

in the Vintage!

WET Rebate debate Pruning for profit Success story – off the radar

Cover Vintage is in full swing around Australia (well, mainland Australia anyway) and there have been a couple events to welcome the first grapes. In McLaren Vale the Bell Ringing Ceremony took place with the Bushing Kings on hand to ‘ring in the vintage’. More details from Page 54.

news

grapegrowing

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

Research on downy and powdery mildew ....................................23

Movers & shakers .....................................8 WET Rebate Debate ................................10 As Paul Evans, the Winemakers’ Federation of Australia (WFA) chief executive explains, “we want the rebate kept for those wine businesses who support regional communities”. “We believe we’ve got the overwhelming support of the Australian wine industry on this,” Evans said. “We want to keep the rebate, but obviously eligibility needs to be tightened up.”

Regional roundup: South Australia .......16 Foreign investment threshold................18

Young Gun: Cheers to you Mr Robinson ..........30 Influence of cane diameter on gross profit........34

Accolade launches ‘magnum’ cask ........... 15 15

International workshop on grapevine downy and powdery mildew held in Spain in mid-2014. They report on the highlights from lectures, papers and posters presented at the workshop.

Pruning and temperature effects on wine attributes ........................38 Pruning back grapevine trunk disease ..... 41 Vineyard water management ..................43

regulars 6 What’s online 19 The United Grower 50 Ask the AWRI 4 Grapegrower & Winemaker

85 Looking back 86 Advertiser index 87 Marketplace classifieds

www.winebiz.com.au

March 2015 – Issue 614

March 2015: Issue 614 winemaking Metropolitan winemaking .......................46 46

There are some unfamiliar sweet, ferment smells wafting from commercial city buildings at the moment as vintage arrives in the city. Passersby probably wouldn’t give a second-thought to smell, and might not believe you if you told them it was thanks to a winemaker in action.

Filter characteristics explained .................64 Filterability index ....................................68 70

Seasoned barrels deliver the goods ....................70

Storytelling is the new marketing ............ 51 Bell Ringing Ceremony ............................54 Sunraysia cellar door ..............................56 56

If you were to search the wine industry for the best example of joint cellar door, where do you think you would end up?

People & Places: Lovin’ Langhorne Creek ....................................59

sales & marketing 75

Wine labels: When what’s on the outside matters ..................75

business & technology

Barossa Declaration of Vintage ...............60

WineJobs: Mental illness – how can you help?...............................80

Turbidity and filtration ...........................62

Trademarks in China ............................... 81

As wine is a complex medium with a wide variety of constituents, it is not always easy to tell how well the filtration will proceed.

Fast Five: Credit Insurance for exports ......83

PUBLISHER AND CHIEF EXECUTIVE Hartley Higgins

PRODUCTION Simon Miles

MANAGING EDITOR Elizabeth Bouzoudis

CIRCULATION: Melissa Smithen subs@winetitles.com.au

EDITOR Nathan Gogoll editor@grapeandwine.com.au EDITORIAL ADVISORY BOARD 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 Emilie Reynolds journalist@winetitles.com.au ADVERTISING SALES Chas Barter sales@grapeandwine.com.au March 2015 – Issue 614

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 @Grape_and_Wine Printing by Lane Print Group, Adelaide © Contents copyright Winetitles Pty Ltd 2014. 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) www.winebiz.com.au

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Grapegrower & Winemaker

on the grapevine what’s online WA wineries dodge smoke taint WINERIES based near the scene of one of Western Australia’s biggest bushfires in decades say they “dodged a bullet” by seemingly avoiding smoke damage from the blaze. More than a week after it started, a bushfire near Northcliffe, Windy Harbour and Walpole had burned through 91,000 hectares, destroyed two houses and several sheds. The blaze also had a devastating impact on farmland, with large amounts of livestock affected by destroyed feed and hay. But wineries in the Pemberton and Northcliffe region said they appeared to have avoided smoke taint, reports the ABC.

US fans of Kiwi wine THE UNITED States is likely to become New Zealand’s leading wine destination this year. Although more litres were shipped to Britain last year, the US is tipped to soon overtake that amount. In terms of value, Australia is just ahead of the US, but that should also change this year. For the year ended November 2014, wine exports to the US were worth NZ$348million, to Australia $360m and Britain $332m, reports Stuff.co.nz.

Grape yield calculator AUSTRALIAN researchers are trying to develop the world’s most accurate calculator for winegrape yield. With the help of a robot, the trial involves taking specific measurements of thousands of grapes across Australia. The work has the potential to revolutionise wine production in Australia through improved accuracy and savings in labour costs, reports the ABC.

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

Australia’s top drops announced at Sydney Royal YABBY Lake Vineyard of the Mornington Peninsula has taken out top honours at the 2015 Macquarie Group Sydney Royal Wine Show, with its 2013 Single Vineyard Block Release Block 2 Pinot Noir winning the coveted Macquarie Group Perpetual Trophy best wine of show. The award follows a successful year for the vineyard, with the Pinot Noir taking home an additional five trophies, including the celebrated Fine Wine Partners Perpetual Trophy and the Champion Wine of the Show at the 2014 National Wine Show. Tom Carson, Yabby Lake winemaker, said the award could make a big difference in the marketing of a wine. “It’s overwhelming,” The wine did well at the National Wine Show and now backed it up at Sydney,” Carson said. “It’s fantastic for our winery and brand, we couldn’t have asked for a better endorsement and have already seen an increase in interest.” Carson said it was an exciting time for Pinot Noir in Australia. “It’s great to see Pinot Noir at the top end of wine shows in Australia,” Carson said. “More and more people are wanting to jump aboard the Pinot train. “There’s over 2300 wines entered in

the show, so to be up there at the top end of the wine show is just fantastic for the variety and great for Yabby Lake,” he said. “We have won a trophy here previously for Pinot Noir a number of years ago and it did inject real life into the sales, particularly in the Sydney market.” A total of 34 trophies and 1,153 Sydney Royal medals were awarded to entrants, which came from a pool of 2,330 entries. This year, 30 judges tasted their way through wines from 69 different classes, submitted by 344 exhibitors. In her first year as chair of the judges, Samantha Connew said the event highlighted the diversity, both region and variety, of a wine portfolio that continues to draw the attention of wine lovers both in Australia and around the world. “In 2015, we awarded 28 more gold medals than we did last year." This reflects both the excellent 2012, 2013 and 2014 vintages and the exceptional quality of some of the older wines coming through,” Connew said. “It was exciting to see single vineyard wines from small producers win both the best white wine and the best red wine trophies – a reflection of how these producers have placed a lot of focus on the quality of their grapes and where they have come from.”

Pinot Noir event returns to Wellington NEW ZEALAND Winegrowers have announced ‘Pinot Noir New Zealand’ will return over three days in 2017. Described as ‘the best Pinot Noir event on the planet’ by industry locals, the event will be held at the Wellington waterfront, commencing on January 31 2017. Attracting media, trade and enthusiasts of Pinot Noir from all corners of the globe, Ben Glover, chairman of

Pinot Noir NZ 2017 said the event brings in some of the greatest international minds on the subject of Pinot Noir. “Pinot Noir NZ 2017 will continue to redefine the concept of New Zealand Pinot Noir. We’re looking to illuminate the path that leads to Pinot Noir greatness, and put fire into peoples’ bellies,” he said. Glover said he was looking forward to leading an inspirational, thought-

provoking three day program. “We have a superbly reprobate team developing this program, and look forward to welcoming visionaries, thinkers, industry leaders and lovers of Pinot to be part of this exciting event with us.” To be kept informed about the event and registration details, subscribe to the Pinot Noir NZ 2017 newsletter... http://www.pinotnz.co.nz

The hunt is on for old Tulloch wines HUNTER Valley’s Tulloch Wines have been on the hunt for old bottles of their own drops as they plan an event to mark their 120th birthday. As part of the celebrations, Tulloch intend to locate some of the first vintages of wines produced by the family. Christina Tulloch, chief executive officer and fourth generation of the Tulloch family, said she hoped the promotion would unearth some Tulloch varieties that predate the 1952 Private Bin. “We currently have a good collection of Tulloch Private Bin Pokolbin Dry Red Shiraz wines which my Dad has been cellaring in anticipation of a special event. The oldest bottle he has is from the first vintage of this label from 1952 and the tasting will be a retrospective of this famous wine spanning the last 62 years,” Christina said. The winery often has people contacting them to see if they can put a value on old bottles they have found in cellars, according to Christina. Jay Tulloch, managing director, told the Weekly Times in 1982 he had been able to locate every dry red the winery had produced since 1952, as well as red from the 1931 and 1947 vintages. “What makes our task so difficult is that my grandfather didn’t sell his wine under the Tulloch label. Most of it was sold in bulk and bottled under

other merchants labels. However we believe some early Tulloch Wines were purchased direct from the winery. We hope that some of these early bottlings might have been tagged with vineyard-oforigin labels,” Jay said. Christina said the winery was interested in all old Tulloch wines, and were particularly keen on tracking down some unusual and special-release labels. “It would be great to see as many of these as possible,” Christina said. “Wines from the 70s and earlier are of particular interest.” Christina said the winery would be willing to offer payments for the bottles or swap for current vintages, depending on its nature and condition. “Of course donations of old (full or

empty) bottles are also welcome, but bottles that have not been opened are what we are really looking for. The oldest unopened bottle that we find, will also win two tickets to one of the events we will be holding to celebrate our 120th anniversary,” Christina said. The promotion is open from now to the end of April 2015. Christina Tulloch asked anyone who has a bottle of interest is asked to contact here via email and if possible include a picture of the bottle, clearly showing the label and vintage and the contents of the bottle to... cellardoor@tullochwines.com Tulloch Wines has Vintages of Private Bin Pokolbin Dry Red Shiraz (but welcome more of): 1952, 1954, 1958, 1959, 1960, 1962, 1963, 1965, 1967 & 1968.

Nick Carne takes on executive role at WCA WINE Communicators of Australia (WCA) has announced Nick Carne as its new executive officer, taking over from Jeffrey Wilkinson who has retired after almost five years in the role. Carne said he has remained closely involved with WCA since stepping down from the board last year and valued the opportunity to get back into the action. “I think WCA is ready to take some big steps and to grow into not just an even better professional organisation, but a genuine communications conduit for the March 2015 – Issue 614

industry,” Carne said. Angus Barnes, WCA chair, said the board was delighted to work with Carne, who has been a communications manager for the Winemakers’ Federation of Australia and also runs his own consultancy firm in Adelaide. “Nick already has comprehensive experience and understanding of the operations and strategy of Wine Communicators of Australia, having previously served as a director on the national Board,” Barnes said. www.winebiz.com.au

Among plans to challenge, refine and update the strategic direction of WCA, Carne will also be responsible for ensuring members see the organisation as both valuable and viable in the long run. “To this end, Nick, along with members of the national board and state chapters plan on visiting a number of member and non-member wine businesses in 2015 to communicate our proposition and seek further feedback.” Grapegrower & Winemaker

movers & shakers Yalumba announces major reshuffle at the top THE YALUMBA Wine Company has undergone a major transition, in preparation for a bright future in the local wine sector. Nick Waterman has been announced as Yalumba’s new CEO, as Robert HillSmith steps aside to become chairman of the Yalumba board of directors. After more than 30 years leading Australia’s oldest family-owned winery as CEO, Hill-Smith will replace previous chair Peter Barnes, who retired from his role after 12 years. Hill-Smith said Barnes had been a tremendous mentor and chair over the years and would be sorely missed by the company. Former chief operating officer at Yalumba, Nick Waterman moved into his new position as CEO on March 9, after being groomed to assume the role in a smooth succession plan. “He’s had a six-month immersion in all business units,” said Hill-Smith. Last year, Yalumba announced a series of changes to its management structure, shuffling employees from Samuel Smith & Son and Negociants to build

NEW CEO: Nick Waterman is expected to lead Yalumba into a successful future.

a “formidable front row”, according to Hill-Smith. He said he was hoping the next few years would deliver better times for the Australian wine industry, which has been doing it tough with the high Australia dollar hurting exports and the rising power of supermarket retailers

NEW ROLE: After more than 30 years as CEO, Robert Hill-Smith has stepped down to become chairman.

crimping margins. “This business that we are engaged in today is so turbulent, volatile and increasingly complex at the commercial end, that we rarely if ever get time to get ourselves away from the operational duties of the day to focus on higher level, longer-term thinking,” Hill-Smith said.

Accolade finalises Grant Burge Wines buyout ACCOLADE Wines finalised the acquisition of Barossa winery Grant Burge in early February, after announcing the deal in December. The sale includes the iconic Grant Burge brand, Burge and Rathbone Fine Wine Merchants business and the historic Krondorf Winery. Michael East, Accolade Wines’ general manager Asia Pacific, said the company had been seeking a base in the Barossa for some time and approached Burge on that basis. “We have a major, historical presence in McLaren Vale through Hardys; in WA through Houghton; in Margaret River through Brookland Valley; in the Clare Valley through Leasingham; and Tasmania via Bay of Fires. "Grant Burge and the Barossa was a

natural next step,” East said. “Grant Burge Wines has five generations of Barossa pedigree and has consistently delivered wines of the highest calibre in a number of different categories.” East said Accolade Wines saw the acquisition as an opportunity to grow the brand into international markets through their distribution network of 112 countries. Grant and Helen Burge, who founded Grant Burge Wines in 1988, said this was a new phase in their lives, with Accolade Wines ensuring the Grant Burge Wines portfolio would be promoted strongly, internationally as well as domestically. “We have a really strong business domestically, but we know Accolade Wines wants to also grow the business

internationally, and they have the platform to do that. “They know that the Barossa is one of the best Australian wine regions and we are amongst the best known Barossa brands,” the couple said. “We’d really like to thank our staff for their commitment and passion for the Grant Burge brand over the years. “Those factors as well as the quality in the bottle have made Grant Burge into what it is today,” they said. “We will be working closely with Accolade Wines to ensure that the transition is as seamless as possible for our people and our customers.” East said Grant Burge would play a crucial role as brand ambassador and continue to supply premium Barossa fruit to the business.

Southern Estate buys Griffith winery PRIVATELY-owned Southern Estate Wines Australia (SEW) has bought a 20 million litre Griffith winery asset. The Original Cinzano, Cranswick and The Wine Group site has been acquired by SEW to support the growing company and expand bulk wine offerings. Andrew Dal Broi, SEW executive director, said the facility would ramp up production to the global customer base while maintaining a low-cost, efficiently-

8 Grapegrower & Winemaker

run operation that delivered on diligent customer service. “We’re fortunate enough to have largely maintained the strong team of people who worked at the winery in Griffith,” Dal Broi said. "All of our staff have a long history and experience in the industry, from our winemakers through to the key support staff." The Griffith winery has a 22,000 tonne www.winebiz.com.au

crushing capacity and has been recently revamped to be a more environmentallyfriendly winemaking facility. Southern Estate Wines is part of the Dal Broi Group of Companies which specialises in a vertically-integrated wine business from grape farming, wholesale, export, domestic sales, storage and packaging with extensive global sales opportunities and relationships. March 2015 – Issue 614

Treasury appoints new marketing agency TREASURY Wine Estates (TWE) has appointed J. Walter Thompson to provide marketing and public relation services for TWE brands around the world, except Penfolds. Simon Marton, TWE chief marketing officer, said the new partnership with J. Walter Thompson, which specialises in trade, shopper and digital marketing, would play a key part in supporting TWE’s move into consumer marketing. “Our partnership with J. Walter Thompson as TWE’s global marketing services provider will help us build stronger brands in markets across the globe, ensuring that we gain greater impact from our increased marketing investment,” Marton said. "In addition, J. Walter Thompson will integrate and support our in-house marketing team, who will now be able to leverage J. Walter Thompson’s international network and capability.”

As TWE works towards an international approach to the marketing of their brands, Marton said J. Walter Thompson would help the company operate in a more globally consistent way. “These efficiencies will help us gain the maximum output from our step-up in consumer marketing of our brands and support the turnaround of our business as we strive for long-term sustainable growth,” Marton said. Toby Hoare, J. Walter Thompson chief executive officer of Europe and global client leader, said his company was excited about the opportunity to work with TWE. “We are delighted to be partnering with Treasury Wine Estates to deliver global marketing services to its portfolio of iconic wine brands,” Hoare said. “This is a unique opportunity to work with the Treasury Wine Estates team and take the marketing of some of the most loved wines in the world to the next level.”

It’s official… Clark confirmed as AGWA’s CEO

AFTER filling the role of acting chief for more than six months, Andreas Clark has officially assumed the position of Australian Grape and Wine Authority’s (AGWA) chief executive officer. Brian Walsh, AGWA chair, made the announcement in February stating that Clark’s professional background, deep knowledge and experience in the wine sector made him well qualified to lead AGWA towards a bright future. “We’re pleased Andreas has agreed to continue in this key leadership role,” Walsh said. “Andreas has done an excellent job since the commencement of AGWA on 1 July 2014 ensuring seamless delivery of services to the sector, recruiting senior leaders in the market development team and driving the current consultations for the 2015– 2020 Strategic Plan.” Clark said he felt honoured to have the opportunity to lead AGWA as the organisation supports the Australian They will then spend two years Five ambitious young people have grape and wine community achieve working throughout key global markets been chosen to participate in the first sustained prosperity. (including Canada, Poland, Vietnam, Pernod Ricard Winemakers graduate “I look forward to continuing to Australia and Japan) working with ambassador program. deliver outstanding service and results existing teams and iconic wine brands. Hailing from Australia, New for the benefit of our levy payers.” “Through the program, these Zealand and Poland and brining Clark, who previously held the graduates will turn their natural skills diverse skills, the participants in this position of Wine Australia’s chief and passion for wine into globallyprogram will undertake nine months of executive, had been selected following recognised qualifications and vital training across various Pernod Ricard a comprehensive recruitment process, hands-on experience,” said Christian sites where their winemaking, business 4 0 3 2 Me t a r e x 8 8 x 1 8 5 1 2 0 1 4 - 0 2 - 1 3 T1 5 : 5 5 : 1 9 + 1 1 : 0 0 according to Walsh. Campanella, Pernod Ricard Winemakers and marketing knowledge will be human resources director. developed.

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March 2015 – Issue 614

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Grapegrower & Winemaker

special news feature

Rebate debate

Plans to wind back foreign eligibility on Aussie WET gain traction Nathan Gogoll reports WARREN Randall, prominent South Australian winery and vineyard owner, put the WET Rebate debate into perspective when he stood up for its retention at the 2014 WFA Outlook Conference. “We need to subsidise the industry at the moment. If we kill the WET Rebate, we will kill the future of the industry – our diversity. Half our wineries will go if the rebate goes.” While some detractors argue the WET Rebate props up small producers that don’t have sustainable business models, there is an overwhelming industry desire

to retain it and see it more focussed on its original intent to promote industry in regional areas. As Paul Evans, the Winemakers’ Federation of Australia (WFA) chief executive explains, “we want the rebate kept for those wine businesses who support regional communities”. “We believe we’ve got the overwhelming support of the Australian wine industry on this,” Evans said. “We want to keep the rebate, but obviously eligibility needs to be tightened up.” There are two areas of potential reform the WFA is pushing for. Evans said

his organisation wants to “abolish the separate New Zealand producer rebate and remove the rebate from bulk and unbranded wine to ensure it continues to deliver its original policy intent”. “Currently foreign entities can access a rebate of up to $500,000 for wine sold in Australia in direct competition to local producers,” he said. “This is completely at odds with the original intent of the rebate which was introduced to support small and medium sized Australian producers and the regional communities they operate in.”

The fact that foreigners can access the rebate is completely against the purpose it was created for. It must be stopped immediately. - Paul Evans, Winemakers Federation of Australia chief executive.

10 Grapegrower & Winemaker

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March 2015 – Issue 614

At a glance: ORIGINAL INTENT OF THE WET REBATE (from the WFA Actions blueprint) The rebate was originally intended to assist smaller producers to remain in business, so that diversity in wine styles is maintained and to secure the positive economic impact of wine enterprises in regional communities. The Explanatory Memorandum to the relevant legislation that introduced the current producer rebate system in 2004 stated, “Around 90% of wine producers will be able to fully offset their WET liability by accessing the new rebate. In particular, small wine producers in rural and regional Australia will benefit significantly…” As summarised by the Australian National Audit Office, the rebate was introduced “in recognition of the substantial financial hardship being faced by small rural and regional wineries and aimed to support their viability and consequent capacity to generate employment and wealth in local communities.”

POTENTIAL TRAN-TASMAN CONFLICT Philip Gregan, New Zealand Winegrowers chief executive officer, said his organisation could appeal to the New Zealand Government to rally against this potential change. “We operate under the same conditions in Australia as Australian winemakers do, and the same applies when Australian winemakers operate in New Zealand,” Gregan told ABC Rural. Those from the New Zealand wine industry that want the rebate maintained point out that change could actually breach the rules of a 30-year-old transTasman free trade agreement. The Australia-New Zealand free trade agreement has a friendly name – Closer Economic Relations (CER) – and Gregan said it ensures the “same regulatory regime” is in place for producers from both countries in both markets. “It’s about, under CER, having the same or very similar regulatory regime operative for producers in both countries,” Gregan said. “The regimes don’t have to be the same, but under CER they need to be effectively equal for parties from both countries. “The issue is that Australia has a particular taxation regime in place around wine, Australia also has a free trade agreement with New Zealand, the CER agreement. You put those two things together and New Zealand winemakers can legitimately claim the WET Rebate out of Australia. “It’s not a loophole, it’s trade according to the rules that are in place. It’s not for us to decide what the taxation regime for wine should be in Australia. “If there was a change made, we would have a look at that change to see if it was legitimate under the CER and if, March 2015 – Issue 614

in our view, it wasn’t we would make our concerns know to the New Zealand Government, who I am sure would take it up with their Australian colleagues.” Paul Evans said there are more factors involved. “I’ve seen the comments from my New Zealand counterpart. The reality is there is an unfair commercial advantage for New Zealand producers who sell wine in Australia and we think there’s ground to remove that without impacting on trading relations between the two countries,” Evans said. While Australian producers claiming the WET Rebate must comply to Australian taxation regulations (required to register for GST; required to lodge quarterly Business Activity Statements, etc.) foreign producers claiming the WET Rebate do not. “That lack of equality is the basis for saying the rebate scheme for foreign producers is not justifiable,” Evans said. “We’ve been getting some advice on this and we will be putting our position to government, through several different departments. “But at the end of the day we have a local industry hurting. Producers in New Zealand have plenty of things going for them already, we don’t need to be paying for them to do business here in Australia.” Since the rebate eligibility was extended to New Zealand producers in 2005, it is estimated the volume of New Zealand wine imported into Australia has since grown by more than 139%. Gregan acknowledged this growth. “Australia is one of our largest markets, alongside the United Kingdom and the United States. “It is a very important market to us and one that’s grown very rapidly for us over the past 10-or-so years,” he said. www.winebiz.com.au

We need to subsidise the industry at the moment. If we kill the WET Rebate, we will kill the future of the industry – our diversity. Half our wineries will go if the rebate goes. - Warren Randall, South Australian winery and vineyard owner.

“I think [the WET Rebate] is probably very important to some of our smaller wineries selling to Australia, for our larger wineries, in the scheme of things, it won’t be that important to them.” But Gregan pointed out that Australia has got a far greater share of the New Zealand market place, than New Zealand wine has in Australia. “We don’t complain about it, trade is a two-way business and I think people should focus on what consumers want rather than worrying too much about idiosyncrasies in the regulatory regime,” he said. “The CER is an agreement between governments, so from our perspective that’s the angle we would take and we would outline our concerns to the New Zealand Government. I’m sure they would have a look at it to see if they believed our concerns were legitimate or not and then they would take them up with Australia. It’s a question of whether the rules were being adhered to, or not. “I understand, from an Australian perspective, the CER trading agreement is very important and I’m sure the Grapegrower & Winemaker

special news feature Australian Government wouldn’t want to do anything that would undermine that agreement which has been in place for over 30 years. “

CUT FOREIGN REBATES AND RE-DIRECT THE FUNDS

New Zealand winemakers can legitimately claim the WET Rebate out of Australia. It’s not a loophole, it’s trade according to the rules that are in place. It’s not for us to decide what the taxation regime for wine should be in Australia. - Philip Gregan, New Zealand Winegrowers chief executive officer.

There is more to the story than just saving money; in fact the WFA is pushing to see the funds currently rebated to foreign producers redirected into efforts to market Australian wine exports. As previously outline, the WFA is working towards “responsible reform to the WET rebate to ensure it continues to deliver its original policy intent of supporting small and medium wine businesses and regional communities”. “These measures include stopping New Zealand winemakers from claiming a rebate of up to $500,000 every year for the wine they sell in Australia – and this is an opportunity for reform the Federal Government must not delay further,” Evans said. “Taking this measure alone would provide significant annual savings of at least $25 million to the Commonwealth which could help fund the additional marketing activities we need in the wine sector to re-engage global consumers and recapture market share. “The federation will continue to work with government on developing a responsible wine tax reform package that will help the industry during a difficult period of transition and recovery.” “The case WFA has been making that we require more marketing spend and funding for AGWA to kick start an exportled recovery is being acknowledged within industry and by government alike

as being correct. “The debate now is more about how these urgent funds can be sourced, rather than about the underlying logic or direction of our proposition. The key points that we are being outspent and we have an industry and product that is globally competitive and worth investing in – as compared to other industries that may be in terminal decline – are agreed. “Indeed, now that the case has been put and progressed, comes the really hard part of getting the government to part ways with the hard cash and do the trade-off we have proposed – reform the WET rebate so it continues to deliver its original policy intent and use some of the considerable savings that result to boost AGWA’s important work. Abolishing the New Zealand producers rebate would be a good start.” As Tony D’Aloisio, WFA president, further explains, “AGWA’s total market expenditure amounts to just $5.5million to cover the global network’s operating costs, investment in education activities and a targeted visits program; it has another $1.8million in user-pays programs. These amounts are simply not adequate to compete and open up these new markets as quickly as needed to get secure positions ahead of other competitors”. “What we believe the industry needs is a short-term boost to AGWA’s marketing program to the tune of $25m across four years for core marketing funding to supplement industry levies and contributions,” D’Aloisio said. “We believe that by taking action the industry can recover to a point where it can once again self-fund its marketing

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March 2015 – Issue 614

At a glance: HOW THE WET REBATE WORKS The Australian government provides a rebate of wine tax for producers of rebatable wine that are registered or required to be registered for GST in Australia. From 1 October 2004 to 30 June 2006, the maximum amount of rebate an Australian producer (or group of associated producers) can claim in a full financial year5 is A$290,000, effectively offsetting wine tax on A$1 million (wholesale value) of eligible sales and applications to own use per annum. From 1 July 2006, the maximum amount of rebate an Australian producer (or group of associated producers) can claim in a full financial year is A$500,000, which equates to approximately A$1.7 million (wholesale value) of eligible sales and applications to own use per annum. From 1 July 2005, access to the producer rebate has been extended to eligible New Zealand wine producers that have their wine exported to Australia. New Zealand wine producers may apply to the Australian Commissioner of Taxation to become approved New Zealand participants. If approved, a producer can claim the New Zealand wine producer rebate for rebatable wine that has been produced by the producer in New Zealand, exported to Australia and in respect of which the producer can demonstrate wine tax has been paid on or needs. Recognising the demand from government for offsets if it agrees to provide funds, we have, while retaining the WET rebate, identified savings with the WET rebate legislation. WFA believes that the removal of the WET rebate eligibility to foreign producers, at a time when we need to support local-branded producers, will deliver substantial savings. We think that these savings will be in excess of what we see as being needed for marketing.” The request for WET Rebate eligibility reform has been part of the WFA’s analysis of wine taxation and its impact on the Australian wine industry ahead of a national review of the tax system expected later this year and will be put to the Federal Government in a ‘pre-budget submission’. “We are getting some traction on this in Canberra but we need to do more work,” D’Aloisio said Evidence of this traction has come from Tony Pasin, the Member for Barker, whose electorate includes the entire Limestone Coast and Riverland regions as well as about half of the Barossa. He said there is broad support across the Federal Government to remove the rebate eligibility from foreign winemakers. “The subsidy is inherently unfair, it’s akin to playing the All Blacks or the Silver Ferns with one hand tied behind March 2015 – Issue 614

after 1 July 2005. The rebate entitlement is 29% of the approved selling price (in Australian dollars) of the wine received by the New Zealand participant net of any expenses incurred by the New Zealand participant that are unrelated to the production of wine in New Zealand. The maximum amount of rebate a New Zealand producer (or group of associated producers) can claim in a full financial year is A$290,000 for the financial year ending 30 June 2006 and A$500,000 for each financial year thereafter. From 10 December 2012, where a New Zealand participant blends or further manufactures wine in New Zealand using other wine, any rebate claim for the blended or further manufactured wine must be reduced by the sum of any rebate amounts attributable to the other wine.5A A New Zealand wine producer may be registered or required to be registered for GST in Australia, in which case the producer can claim the rebate on the producer’s business activity statement (BAS). However, a New Zealand producer that is registered or required to be registered for GST in Australia cannot claim the rebate twice in relation the same wine (that is, through the producer’s BAS and again under the New Zealand rebate scheme).

out backs,” Pasin told ABC Rural. “We wouldn’t put up with it on the sporting field, and we shouldn’t have to put up with it in business. “I’ve raised this issue directly with the Prime Minister and he acknowledges that this is an idiosyncrasy that ought not to be allowed to continue.” Mr Pasin says the Wine Equalisation Tax will be reviewed as part of an upcoming white paper on tax reform. “It’s an issue I’ve been active in, I can tell you that I’ve persuaded very many of my South Australian colleagues this is the way to go and I’ve got to say at a private meeting recently with the Prime Minister he agreed. “It’s not a rebate if the New Zealanders aren’t paying the tax in the first place, that’s called a subsidy, and it’s not something Australian tax payers should be doing – subsidising the production of New Zealand wine. “Discussions have now reached Treasury and it’s a challenge, like all reform if it’s worth doing it’s going to be difficult.”

SUPPORT FOR REFORM Wine Tasmania has backed the WFA ambition to reform the WET Rebate. Sheralee Davies, Wine Tasmania’s chief executive, said the vast majority of Tasmania producers focused on cellar www.winebiz.com.au

It’s an issue I’ve been active in, I can tell you that I’ve persuaded very many of my South Australian colleagues this is the way to go and I’ve got to say at a private meeting recently with the Prime Minister he agreed. - Tony Pasin, Federal Member for Barker Grapegrower & Winemaker

special news feature

There is no justification for extending the rebate to New Zealanders and other foreign producers… we need to strengthen the case with politicians in Canberra. - Wolf Blass.

door operations in regional areas. “These producers are contributing to regional communities, the economy, employment, trade and the reputation of both Tasmania and the Australian wine sectors,” she said. “The WET Rebate was always intended to support small wine producers making a significant contribution to Australia’s regional communities, such as in Tasmania.” In addition to this support, the WFA has taken donations from businesses and individuals which have been used to help fund the analysis of wine taxation and a supporting campaign ahead of an expected national review of the tax system and the 2015 Federal Budget. The Wolf Blass Foundation made an earmarked donation that enabled the WFA to commission expert analysis to

14 Grapegrower & Winemaker

strengthen the case to remove eligibility of New Zealand and other producers form overseas from claiming the WET rebate. “I am very pleased that the Trustees of the Foundation have agreed to support the Federation’s important work in this area,” Mr Wolf Blass said. “There is no justification for extending the rebate to New Zealanders and other foreign producers and the foundation’s support will enable the federation to undertake the further analysis we need to strengthen the case with politicians in Canberra.”

FURHTER CHANGES It’s not just the WET Rebate on foreign winemakers the WFA wants to see wound back, the organisation also hopes to see eligibility for the WET rebate removed from bulk, unpackaged, unbranded and www.winebiz.com.au

wine for the private label of retailers and from wine that is not a finished product fit for retail sale. “If you’re invested in your local community you should be entitled to the rebate. If not, I would have thought there are questions about whether you are generating the sort of margins that will put anything back into a regional community that you rely on,” Evans said. “We believe strong brands are the future and what the strength of our industry is built on. When you take the long-term view, it is only branded wine that will keep regional communities viable. Removing the bulk wine WET Rebate is in the best interest of the industry and regional communities.” Specifically, this would limit the rebate to those who : a) Manufacture and sell wine in a form that is packaged ready for retail sale and where the finished product is identifiably theirs; or b) Grow grapes and sell wine in a form that is packaged ready for retail sale and where the finished product is identifiably theirs. (Bulk wine is defined as wine in containers over 25 litres.) The will also be a possibility the Federal Government’s Taxation White Paper could throw up more potential changes to the WET Rebate and to other areas the wine industry is taxed. “A volumetric tax is regularly called for by the health lobby, in particular,” Evans said. “But it’s something that I know would be catastrophic for the economic prosperity of some regions and I can tell you, categorically, there is no appetite for a volumetric tax in lieu of the Wine Equalisation Tax. “This is a good system which needs to be improved so as to meet its original objective. There is no inclination to replace the Wine Equalisation Tax with a volumetric tax, the government understands the damage that would do to warmer climate regions like the Riverland.” “There is a process of a Taxation White Paper being embarked upon. Issues such as this will be discussed, that is, a wider reform of the WET will no doubt be a matter for discussion. But I think before we get to that point we need to make sure the WET is operating the way it was intended, the way the architecture of the WET was first planned. It was never envisaged that a rebate, intended for Australian producers, would find its way ‘across the ditch’. “We need to make sure our current systems are working the way they were intended.” March 2015 – Issue 614

news

Accolade Wines launches new magnum-size cask TOGETHER with the tagline “great wine, one glass at a time” industry giant Accolade Wines has launched a new packaging format designed to hold the equivalent of two regular bottles of wine. The 1.5 litre ‘magnum’ casks will sit alongside the brand’s glass bottles on retail shelves and in the fridge – a first in the Australian market, according to Accolade. Michael East, Accolade Wines general manager Asia Pacific, said the release followed two years of consumer and market research. “The proportion of people drinking wine at home has increased over the years, with just under half of Australian wine drinkers choosing to enjoy their favourite wine in the comfort of their own homes,” East said. Claiming the new format builds on consumer trends of convenience, flexibility and ease of use, East said Accolade aimed to build a bridge between consumers who regularly consumed wine but often just wanted a single glass. “Through Magnum we aim to provide consumers with the opportunity to enjoy great value, popular premium wines in an alternate format, for those times when you just want one glass,” East said. “Our consumer studies show that there is enormous appeal in being able to enjoy the convenience of a single glass, without feeling compelled to finish or waste the rest of the bottle.” Scott Bell, Accolade Wines general manager of cask wines, said research showed that Australian wine consumers were drinking better and drinking less. “It was a great opportunity to put our best brands in a package

MAGNUM: Accolade’s new casks will sit on shelves beside their glass counterpart.

that holds two bottles of premium vintage at a reasonable price point,” Bell said. “People love the convenience and won’t be compelled to open, and potentially waste, a whole bottle of wine because they feel like a glass. “The wine will stay fresh for weeks, instead of days.” Hardys, Monkey Bay and Houghton were just a few of the popular brands to be boxed up by Accolade. “Magnum will deliver everything consumers expect from their bottled equivalent – vintage and varietal specific wines from premier wine growing regions such as Sauvignon Blanc from Marlborough and Shiraz from McLaren Vale and the Barossa,” East said.

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March 2015 – Issue 614

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Grapegrower & Winemaker

REGIONAL ROUNDUP

South Australia: On the move A young winemaking student awarded top honours and the industry says a sad goodbye to one of the greats in Aussie wine – Emilie Reynolds reports on the latest news out of South Australia.

Mitolo Wines soars with Qatar MCLAREN Vale’s Mitolo Wines has scored a deal to have its wine featured on-board Qatar Airways flights, after impressing an international judging. Mitolo Wines’ 2012 Jester Shiraz was given the nod and as a result more than 10,000 bottles have been shipped to the Qatar Airways base in Doha to be served across 140 destinations between October 2015 and March 2015. Experts appointed by the airline spent three days blind tasting wines from the world’s best producers, with their recommendations to be enjoyed by business class passengers for the next six months. Mitolo Wines founder Frank Mitolo said the deal offered valuable international exposure for the wine. “It’s a great opportunity for us to extend the reach of our wines, in particular the Jester Shiraz 2012, and have more people try our offerings first hand,” he said. “We expect thousands of travellers to fly business class with Qatar Airlines during the duration of our contract and are proud our wine has been selected and not only met, but exceeded, expectations during the competitive tender process.” The 2012 Jester Shiraz was also awarded 94 points in James Halliday’s Australian Wine Companion 2015 and named in Matthew Juke’s 100 Best Australian Wines of 2013/14.

FLYING HIGH: Frank Mitolo’s wines will soon be served to business class passengers around the globe.

Vale Phillip John ONE OF the greats in the Australian wine fraternity passed away in late January. In memoriam, James Kirby from Hungerford Wines penned a brief biography about Phillip John: Born into a famous Barossa Valley cooperage family, Phillip John was destined to be in the wine industry. He started his winemaking career with Seppelt straight out of school, and stayed with them until 1980 when he joined Lindeman’s. This role took him to Sydney where he oversaw winemaking in the Hunter Valley as well as their growing Sunraysia operations. Phillip ‘fathered’ one of Australia’s first successes in the US and UK, Lindeman’s Bin 65 Chardonnay, but was reluctant to carry this mantle, wanting to earn a reputation for fine wine. Lindeman’s was acquired by Southcorp in the late 1980s, and Phillip rose to chief white wine maker for the group. This included responsibility for Hungerford Hill, which came into the group in 1990. Phillip was a casualty of the Southcorp take-over of

The wine industry’s leading job site

Rosemount in 2001. When James Kirby acquired the well-known (but by then somewhat neglected) Hungerford Hill brand, he approached Phillip to become chief winemaker. Phillip took this on with passion, travelling the country sourcing quality grapes to create Hungerford Hill’s portfolio of elegant cool climate wines. He was particularly passionate about Tumbarumba, developing a close rapport with the local growers with whom he had worked since joining Southcorp. Sadly, Phillip retired from Hungerford Hill in 2008 due to ill health, but remained a consultant until quite recently; visiting Tumbarumba and advising winemaker Adrian Lockhart on progress of the grape crop. Tumbarumba’s growing recognition as a premium Chardonnay, Pinot Noir and sparkling wine region and Hungerford Hill’s outstanding success with these wines are a testament to Phillip John’s vision and persistence. He will be sorely missed by all his friends in the Australian wine industry.

more jobs, more winery positions, more viticulture positions, more industry positions, MORE OFTEN... and listed with Daily Wine News

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March 2015 – Issue 614

REGIONAL ROUNDUP Hard work pays off for SA winemaking student ADELAIDE-based up-and-coming winemaker, Sam Collins, has been awarded the 2015 Sydney Royal Wine Scholarship. The 22-year-old University of Adelaide student received $5,000 towards his tertiary studies, as well as the opportunity to steward at the 2015 Macquarie Group Sydney Royal Wine Show in February. Collins said the scholarship provides him with the chance to expand his knowledge of Australian winemaking while gaining industry experience outside of his studies. “The University of Adelaide has long offered one of the best winemaking degrees in the world, and completing it will give me a significant step-up in the industry. My goal is to be associated with the top echelon of Australian winemaking, and through study I can equip myself with the best and latest technical expertise to be able to make the most-informed winemaking decisions,” Collins said. “I am a passionate advocate for the Australian wine industry, and aspire one day of enrolling in the celebrated Institute of Masters of Wine program.” The Graham Thorp Memorial Scholarship is a joint initiative of the Royal Agricultural Society of NSW (RAS) Foundation and Macquarie Group Sydney Royal Wine Show. It was created in honour of the past Chairman Graham Thorp, who presided over the Wine Committee from 1984–1990, and aims to foster the development of Australia’s next generation of wine industry leaders. Lyndey Milan, Sydney Royal Wine Show Committee Chair, commended Collins for his tenacity, hard work and dedication to learning the art of winemaking. “It’s wonderful to be able to offer the opportunity of stewarding at the Macquarie Group Sydney Royal Wine Show to Mr Collins. This will provide him with an insight into the judging of wines from across Australia, and the chance to network and learn from industry experts, including international judge, Jane Parkinson,” Milan said.

TOP SCHOLAR: SA winemaking student Sam Collins has won the 2015 Sydney Royal Wine Scholarship.

Kate Ross, RAS Foundation Executive Officer, said the partnership between the foundation and the Sydney Royal Wine Committee helps foster the industry at the grassroots level. “This scholarship was created to assist in the development of Australia’s next generation of wine industry leaders. Mr Collins is a very worthy recipient and we look forward to seeing him continue to develop his passion and skills as he completes his studies,” Ross said.

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Barossa vintage looking good DESPITE recent reports claiming the Barossa had been experiencing tough times, Nicki Robins, Barossa Grape and Wine Association’s viticultural development officer, said it was actually looking in very good shape. “The 1.5 to 2.5 inches of rain growers experienced in early January set the vines up nicely for the ripening period, while the majority of canopies are holding up, with some extra irrigation going on now to get the vines through the hot weather mid to late February,” Robins said. While it was difficult for Robins to comment on the red wine grape yield, she said overall growers were feeling positive. “Winemakers are telling me they’ve picked the majority of their Barossa Valley whites, with good yields and some of the best quality they’ve seen for years,” Robins said. Although Shiraz yields have been low for the past two years, Robins said it was looking large enough to meet the significant demand this year. “The Shiraz yield looks strong, apart from those vineyards unfortunately hit by the October frosts, largely in Ebenezer,” Robins said. “Overall, growers are telling me the Barossa Shiraz yield looks higher this year than in 2013 and 2014, which hopefully can be maintained throughout the remainder of this hot weather.” March 2015 – Issue 614

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news

Proposed foreign investment threshold PLANS for increased scrutiny on foreign investment in Australian agriculture have been cautiously welcomed by the wine industry. The Federal Government has adjusted the screening threshold on foreign ownership on agricultural land, as of March 1, from $252 million back to $15 million. This will mean that any foreign purchase of agricultural land in Australia, worth $15 million or more, will require approval from the Foreign Investment Review Board. In addition, from 1 July 2015 the Australian Tax Office (ATO) will start collecting information on all new foreign investment in agricultural land regardless of value. The ATO will also commence a stocktake of existing agricultural land ownership by foreign interests. Lawrie Stanford, Wine Grape Growers Australia (WGGA) executive director, said in all matters like this his organisation supports decision-making based on evidence. “In what is an emotional topic, evidence about the nature of foreign investment of agricultural assets is even more important in making prudent, rational decisions,” Stanford said. The WGGA executive director said the change proposed by the government would improve the availability of evidence, and that would be a positive thing. For complete transparency however, Stanford said a register of all acquisitions is required. “For the wine sector, foreign capital brings many benefits and in principle is supported. In a time-honoured sense, foreign capital will provide capital, potentially easier introductions and access to markets and new ideas/innovation – all of this to an industry that is cash-strapped and struggling to resource initiatives that will enable it to dig itself out of a hole. “That said, there are limitations to the support offered. Foreign investment in the wine sector needs to be open and transparent, market operations and the foreign owners need to support the interests, ambitions and culture of the Australian industry. “For example, acquisitions by state-owned companies means the instruments of a foreign government, not always transparent, come into play and would fall foul of the first of these qualifications and would not be supported. The second qualification tends to look after itself since, for investments in vineyards at least, the investment is in something for which a part of the value is its Australian-ness and it is in the interest of the investor to support the Australian category’s interests.” According to Toby Langley, Gaetjens Langley director, there have be a few foreign investments above $15million. “The last one we did was Chateau Yaldara for $15.5million last year,” he said. “We have two assignments at present above $15million which are attracting foreign interest.” The National Farmers’ Federation (NFF), said it has been calling for greater oversight from the Foreign Investment Review Board and a transparent register of foreign ownership of agricultural land for some time. “Foreign investment in Australian agriculture is welcome; it is essential for our continued growth and future prosperity. We are open for business,” said Brent Finlay, NFF president. “However, proper scrutiny of investment proposals and a transparent register form the necessary architecture for successful and sustained investment, and ensure that investment is in Australia’s best interest,” Mr Finlay said. “There are still some key issues to iron out – such as foreign investment in infrastructure, agricultural supply chains and water. These are the key components of a successful model, and must be addressed. “We want to see foreign investment that serves Australian

18 Grapegrower & Winemaker

ENCOURAGED: Lawrie Stanford, Wine Grape Growers Australia (WGGA) executive director.

Foreign investment in the wine sector needs to be open and transparent market operations and the foreign owners need to support the interests, ambitions and culture of the Australian industry. interests, and we commend the government on taking this step forward,” Mr Finlay said. Stanford said scrutiny from the Foreign Investment Review Board at lower thresholds is welcomed, “in the respect that greater scrutiny of the investment will occur and the first qualification – openness, transparency and market-driven – will be addressed”. “On the second qualification, post-acquisition vigilance is required but at the end of the day, the industry regulators need to do their job in this area,” he said. “At another level however, the overall debate about foreign investment, required to satisfy the many patriotic Australians who come to this issue with an emotional perspective, a register of all acquisitions is required to provide clarity about the facts behind this topic and telling the story about whether it is a social good or bad. “While I am confident the assessment is likely to be that foreign investment is a social good, people have the right to be satisfied about this together with appropriate policy settings that are informed by evidence to ensure it stays that way.”

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March 2015 – Issue 614

Your Vineyard Your Voice

The Newsletter of Wine Grape Growers Australia

March 2015

Harvests and demand circa February 2015 The supply and demand influences for 2015 look better than last year but poor price indications for winegrapes continue. An analysis, and the issues, follows. GLOBAL DEMAND The most recent global wine sales data are a mixed bag with data from the Office of Vitiviniculture (OIV) showing flatness for the past five years ended 2013 while another source, Euromonitor, reports steady growth of about one per cent per annum. Unfortunately, neither go beyond 2013 and offer little guidance in current time. Nevertheless, it is apparent that the hot spots for demand growth are the US and China. Rabobank suggests in the World Wine Map 2014 that longer run prospects are for continued growth but at a slower pace for the recent drivers of international supply and demand that we have become familiar with. These include the growth of US and China consumption, the dramatic shift to global bulk wine trade and the growth of supply from new world producing nations (US, Australia, Argentina, Chile, New Zealand and South Africa). Vineyard expansion has slowed considerably in the latter countries – something we know about here in Australia. The good news about slowing demand in the US and China is that the US is headed for the premium end as its economy recovers, China is headed downscale in value as the austerity measures put a dent in the elite, gift-giving sales that dominated in the past and the more ‘common’ consumer comes to the fore. In addition, global growth is expected to be spread across a more diverse range of markets, and importantly, emerging markets in Asia, Latin America and Africa. Bulk wine shipments are expected to slow as the stimulus for bulk wine shipments, improved shipping technology, become fully exploited. Nevertheless, in the 10 years ended 2013, the volumes of bulk to bottled wine shipments among new world wine exporters shifted from roughly 30:70 to 50:50. In this respect, the new world was merely playing catch-up with the

traditional European producer countries and bulk wine trade today is a force to be reckoned with. Rabobank suggests that the emergence of new world bulk wine trade has impacted on the ability of wine companies to build brands. Local suppliers with the advantage of local distribution knowledge and capability are better positioned to source globally and build their own brands locally, compared to companies doing this from distance. Bulk wine trade does not suit higher-valued wines for which validation of origin, in both the creation of the wine and location of bottling, is an important part of the brand’s value and wine companies at distance from their target markets will continue to work in this space. This seems relevant to a producing country like Australia, which is very distant from its major markets. It validates a push to premiumisation among private brand owners but if this holds as a national strategy, it will preclude Australia from the opportunity to take advantage of at least half of that available to new world traders. Premiumising means a smaller Australian industry and solely premiumising means an even smaller Australian industry. Middle category (commodity) bulk wine trade remains a challenge for Australia but one which has benefits for the industry as a whole if business models can be developed to deal with our higher costs of production.

GLOBAL SUPPLY Global supply from 2014 is firming at a return to trend levels after a massive 2013 harvest that was driven by the big three in global production, France, Italy and Spain, but principally Spain. Despite falling back from the high of 2013, by almost four per cent, world winegrape production in 2014 sits just above an upward trend in supply and is the highest harvest since 2009

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(bar the exceptional 2013). Rabobank (Q1 Q1 2015 Wine Quarterly Quarterly) suggests global inventory has declined slightly on the back of consumption increases and conversion to industrial use of Spain’s massive increase in bulk wine and the consequent price collapse for this wine. While sales prospects for Australian wine in the US could improve through a six per cent decline in US production in 2014, it will be tempered by ample US inventory after two big, preceding harvests. Some space on global markets may open up with a 20% decline in Chilean winegrape production in 2014 after devastating spring frosts. The 2015 harvests are underway in the southern hemisphere producer countries. With nothing but very preliminary reports available, there is also nothing exceptional happening (thus far).

DOMESTIC SUPPLY Relative to the Australia’s recent history of world-benchmark, foundation data availability, it is unusual to be able to report little about domestic production and sales at this time. Thankfully, the Australian Grape and Wine Authority (AGWA) is working to repair the absence of viticulture statistics by funding the traditional ABS Vineyard Survey data collection for the 2015 harvest. This data should be available toward the end of 2015. The longer-term solution, for both viticulture data as well as the now defunct collections of domestic sales, wine production and wine inventory data, awaits decision-making on the basis of AGWA research into options for their collection and dissemination. All power to wise decision-making and speedy implementation. In the meantime, and at the time of preparing this article (mid-February 2015), widespread reporting of lower yields, no doubt the result of the dry spring and the effects, albeit small in the national aggregate, before some exceptional but isolated incidences (for example, early frosts in SA north of Adelaide, a strip of severe damage from a tornado just north of the Murray around Mildura, fires in the Adelaide Hills, rain at an inconvenient time in parts of NSW). An additional indicator is a rise in wine companies scouting for fruit to fill shortfalls on expectations. Therein lies some hope for higher winegrape prices toward the end of the season compared to basically a repeat of last year’s prices and desperation in the growing community.

DOMESTIC DEMAND The latest available comprehensive reporting of Australian wine sales, for the financial year 2013-14, showed an overall marginal decline on the volume of Australian wine sold which was driven by a two per cent decline in export volumes (together with a marginal decline in average price). Other features include a one per cent increase in domestic wine sales and a three per cent decline in imports, albeit that New Zealand imports continued to grow (with a rise from a 61% share of imported wine volumes to 64%). The last surviving data collection available to the industry, continues to be export sales. Proof of the value of industryowned foundation data sets. The AGWA Wine Export Approval Report reported for the 2014 calendar year that the volume grew 1.9% at a steady average price per litre FOB. Bulk wine shipments rose to a 57% share of total volume, at the expense of bottled sales, after holding at a 54% share in the two prior years. With the brightest light on the demand horizon being the weakening Australian dollar, it is of interest to reflect on why the expected benefits haven’t yet flowed through to growers in winegrape prices. The data in the illustration is for Australia’s top five markets by currency base: the UK, the US, Canada, Euro-denominated destinations and China. There accounted for 83% of Australia’s exported volumes in the past year. It shows that with the sole exception of Canada in the year past, the AUD has weakened in all markets for two years in a row. Price competitiveness across these markets and for at least 83% of our exports was restored in the year-end mid-February 2014, to the tune of 6.5% and a year later, by 5.5%. But the benefits haven’t flowed. Two key explanations for the lack of flow through, would appear to be the need for earlier company hedging arrangements to unwind or that wine companies are waiting to restore margins before passing on the benefits. Neither factors are transparent and speculation is the only possible thing about them. Nevertheless, after two years, hedging arrangements must be starting to unwind. If so, the remaining task is to restore wine company margins. This will rest on not just the improvement in price competitiveness provided directly by a weaker AUD but also on restoring the perception and reputation of Australian wine. Roll on.

WGGA News

WGGA re-invigorates national biosecurity management through project tenders WGGA is in the midst of securing the assistance of one or more individuals or organisations to deliver two important projects that will secure a sustainable future for national biosecurity management in the wine sector and across the viticulture industries. WGGA has responsibility for national biosecurity management as the wine sector signatory to the Emergency Plant Pest Response Deed with the Commonwealth Government. The current initiative represents a re-booting of its attempts to create a program that industry supports and to sustainably resource it. A call for tenders to perform the work in partnership with WGGA has been made possible by financial contributions from WGCSA, MVW, WGMB, NSW WIA, QWIA and DFA. The support of these organisations has been gratifying – they have understood the imperative of industry being organised to avert and if needed, deal with biosecurity problems. The financial implications of the latter can be massive. As an example, the Queensland Papaya Fruit Fly incursion in 1995 cost over $150 million initially – and there are still on-going containment costs. There is an urgent need for a concerted, proactive national management program to reflect, and address, the increasing

biosecurity risks from globalisation of food trade. Not only does more frequent travel and transport of goods and people around the globe increase the risk of pest and disease incursions but preventing such incursions is equally important to preserve our trading status in overseas markets as well as to promote our products as disease free. The objectives of the projects are to define a management program for viticulture and to determine, for approval by industry, a sustainable funding mechanism. The focus of the first project is on preparing the business case to put to the viticulture industries, as well as a funding mechanism for the wine sector. Consultation with industry on these matters will be a part of the project and the plan will include close cooperation between the wine sector, table grape growers, dried fruit growers and the nursery sector. The second project addresses ongoing wine sector management requirements for biosecurity while a long-term model is devised and implemented. It is very important that we don’t take our ‘eye off the ball’ but continue to participate in national policy-making activities, risk assessments and other activities that reduce the risk of an incursion and ensure the interests of grapegrowers are represented and taken into account by government and the other plant industries.

Roundtable on commercial practices to be convened WGGA has gained the assistance of the National Office of Small Business Commissioner, to organise a roundtable discussion on commercial practices between wine companies and winegrape growers. The discussion will identify ways to improve these practices so that growers and the industry as a whole are better served. WGGA has long argued that some traditional commercial practices in the wine sector not only disfavour growers but also do a disservice to the industry as a whole by undermining the mechanisms that should keep the industry vibrant, responsive to consumer needs and matching supply with demand. We can identify at least 35 such dysfunctional practices.

The Commissioner thinks it is worth investigating. The Office of Small Business, in cooperation with industry, is organising a facilitated roundtable discussion in Adelaide, sometime in May this year. Invitations to attend will be sent to key players, influencers and thinkers including wine company representatives across a range of business sizes, growers across a range of business sizes, and experts from a range of relevant disciplines including business, academia, law, finance and corporate advisory. Do you want to stay in touch with developments? Contact us. Mark Brennan, the Australian Small Business Commissioner.

WGGA News

WGGA is open for sponsorships Do you want to promote your company to Australia’s 6300 winegrape growers? As the national winegrape grower representative organisation, we can offer maximum exposure to you and your brand.

Sponsorship and advertising opportunities, commencing 1 July 2015, include –

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• A mail-out opportunity to growers. Additional suggestions will be considered.

For full retails of our sponsorship and advertising opportunities, contact Nikki on 08 8133 4404 or visit our website at www.wgga.com.au

Do you use a carrot or a stick? Objective measures for growers The illustration shows the objective measures used by wine companies in Australia for winemaking (streaming fruit, categorising by quality and so on) or for winegrape price determination. For each of these two purposes, they are ranked by the frequency in a survey with which they were reported to be used. A ranking of one represents the most frequently used and rank 14, the least.

It shows that the top-three measures used for winemaking were ranked lower for use in price-setting. That is, they were the most valued for winemaking but they were not, to the same degree, worth rewarding by price to incentivise them. Three lower-ranking measures for winemaking; yield, diseases/ pests and MOG were ranked very high for price setting and well above their value for winemaking. These measures are used to discount or reject fruit. Again, rather than incentivising desirable attributes, objective measures are used with growers to discount the value of their fruit – or even to reject it. Sound like carrot or stick? The way it is, I suppose it keeps carrot flavours out of wine.

WGGA Associate Members

WGGA proudly acknowledges its associate members: AHA Viticulture

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Retallack Viticulture

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Gaetjens Langley Lallemand Oenology National Association for Sustainable Agriculture Australia (NASAA)

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International research on downy and powdery mildew Eileen Scott and Tijana Petrovic, from the University of Adelaideâ&#x20AC;&#x2122;s School of Agriculture, Food and Wine; together with Barbara Hall, from the South Australian Research and Development Institute; and Bob Emmett, RW Emmett Pty Ltd, attended an international workshop on grapevine downy and powdery mildew held in Spain in mid-2014. They report on the highlights from the lectures, papers and posters presented at the workshop. DOWNY and powdery mildew threaten vineyards around the world and substantial research effort goes into understanding the diseases and improving management. The international workshop on grapevine downy and powdery mildew, held every three-to-four years, provides a forum for scientists from universities, research institutes and industry to exchange new findings about the biology and management of these two diseases. About 75 researchers, including six from Australia, attended the seventh workshop in Vitoria-Gasteiz, Spain, in July 2014. Across five days, two invited lectures, 32 papers and 19 posters were presented, covering topics in epidemiology, plantpathogen interactions, resistance and grape breeding, disease forecasting, detection and control. Participants also visited the Basque Government research institute Neiker-Tecnalia and vineyards and wineries in Rioja Alavesa and Gipuzkoa. This article provides a summary of the workshop. The program, invited lectures and several other presentations are available at http://gdpm2014.com/scientific-program.

INVITED LECTURES Dr Bernardo Latorre (Pontifica Universidad Catolica de Chile) provided an overview of viticulture in Chile, where Cabernet Sauvignon and Sauvignon Blanc are the main varieties, grown mostly with irrigation. Powdery mildew, the most significant disease, is managed by cultural practices and conventional fungicide spray programs, although alternatives and biological control agents are being used in drier regions. Outbreaks of downy mildew have been sporadic and relatively minor since an epidemic in 1997, several years after the disease first appeared. Dr Emilio Gil (Universitat Polytecnica de Catalunya, Spain) reviewed spray application practices and technologies in major viticultural regions of the world, including Australia. He summarised methods for calculating spray dose (ground area, leaf wall, row length, tree row volume, canopy row volume) and noted that canopy characteristics and spray equipment vary considerably. Live sensors are being used to determine canopy height, width and volume to allow variable rate application and minimise spray drift. He also mentioned the TOPPS (train operators to promote practices for sustainability) program (http://topps-drift.org), a drift analysis online tool developed in Europe to promote responsible use of plant protection products.

PATHOGEN AND DISEASE ASSESSMENT Australian research on improving diagrammatic keys for assessing powdery mildew was presented by Bob Emmett and Eileen Scott. Keys with various increments at the lower end of the disease severity scale were developed and evaluated. While there was no evidence that keys improved assessment of severity, they do have potential for use in training assessors. March 2015 â&#x20AC;&#x201C; Issue 614

Tijana Petrovic outlined the development of quantitative PCR (qPCR) and spectroscopic assays for the objective measurement of powdery mildew. A multiplex end-point PCR assay has been developed by Spanish researchers to detect spores of Plasmopara viticola (downy mildew) and Erysiphe necator (powdery mildew) simultaneously in environmental samples captured on glass microscope slides above the grapevine canopy. Another Spanish presenter reported trapping and microscopic observation of spores of Plasmopara viticola, Erysiphe necator and Botrytis cinerea on sticky glass slides in the warm, wet region of Galicia, north-west Spain. Spores of B. cinerea were most common, particularly during flowering and ripening whereas spores of E. necator were abundant between flowering and berry set. Genetic diversity of B. cinerea and E. necator was low, whereas several races of P. viticola were detected. A portable fluorescence sensor, the Multiplex 330, has been used to detect downy mildew on leaves in the vineyard. The instrument detects stilbenes synthesised by the vine in response to infection and can distinguish diseased vines from healthy controls one day after inoculation. Hyperspectral imaging is also being studied as a means of automated early detection of downy mildew, before symptoms appear.

EPIDEMIOLOGY AND MODELLING/FORECASTING A model has been developed by researchers at INRA Bordeaux, France to simulate a powdery mildew epidemic at a plot scale. The model allows investigation of the effect of vine growth and susceptibility, crop phenology and disease control measures on the development and spread of powdery mildew. The model showed that disease could be reduced by having mixtures of resistant and susceptible varieties in each row and that one fungicide application at early flowering delayed onset of the epidemic and reduced the leaf area diseased at the end of the season. This group also used modelling to confirm that bunch closure is a critical stage for control of powdery mildew and that vines should be sprayed from just before flowering to bunch closure. Statistical analysis of data from experimental plots of five North American varieties in which downy mildew, powdery mildew and botrytis bunch rot were managed or not across four years showed that the following variables best described disease risk: phenological stage of the vine; amount of inoculum; disease severity at harvest in the previous year; and weather conditions at certain times. Also, the practice of covering vines with soil in winter for frost protection can, if the vines were affected by downy mildew, increase the risk of disease in the following spring. The Mildium expert decision system for managing downy and powdery mildew at the plot scale has been evaluated across four

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In the December column we focused on Botrytis disease management. Since then, many areas have received weather conditions conducive to berry splitting and Botrytis development, so it may be timely to do a harvest assessment and, where appropriate, focus on what can be done from here. For crops still to be picked by hand, fruit can be selectively harvested and infected fruit avoided. Pickers must be able to recognise Botrytis bunch rot and know which bunches should be dropped to the ground. Botrytis cinerea is by no means the only organism that causes bunches to rot. Make positive identifications in collaboration with your winery or agronomist; utilising their knowledge can be useful, especially with any forward planning. If resistant strains of Botrytis have previously been identified or are suspected in your area, laboratory testing should be undertaken. Again your winery or adviser can help you with this. Looking forward to next season, detailed records are most likely your biggest asset when reviewing your disease management practices and planning, so make sure you keep your records upto-date. Some things to remember are: • Botrytis cinerea survives over winter in two distinct forms. Strands of the living fungus known as mycelia can survive in cane tissue. Also, resilient resting structures (3-6 mm in length, hard and black) known as sclerotia can survive attached to the vine or on decaying matter in ground litter. The fungus may also be harboured by other vegetation in and around the vineyard. • Remove prunings or cultivate them into the soil and manage the vineyard floor for increased microbial activity to accelerate the breakdown of inoculum and the amount carried over from season to season. • Consider alternatives to broadleaf cover crops that might host the disease on the vineyard floor. Some plant species also harbour Light Brown Apple Moth (LBAM), the larvae of which can damage bunches and transmit the disease. As an example of positive cover crops, some native grass species are proven to increase the populations of beneficial species such as lacewings, which are predatory to LBAM.

Vine Talk is compiled by Dave Antrobus, Syngenta Solutions Development Lead dave.antrobus@syngenta.com 0429 133 436 24 Grapegrower & Winemaker

years in various regions of France. Use of the model has allowed disease to be controlled with fewer fungicide treatments. The web-based forecasting tool, VitiMeteo Monitoring (see www. vitimeteo.de), which is now in regular use in central Europe (Germany, Belgium, Switzerland, Italy and the Czech Republic), combines inputs from weather forecasts, advisors and local trained disease assessors. Ten well-trained assessors reporting every 10 days is considered ideal. Primary infections of downy and powdery mildew in each ‘wine village’ are assessed on a 0-4 scale, from none-to-severe. In the Changins area of Switzerland, the downy mildew-specific component of the expert system, VitiMeteo-Plasmopara, has, over 11 years, correctly forecast primary infection events in seven years, was early in three years and late only once. Growers using VitiMeteo-Plasmopara reduced fungicide applications for downy mildew from 8-12 to 0-4. Meanwhile in Bulgaria, a forecasting model called RIMproPlasmopara has been adapted from RIMpro-Scab, a decision support system for apple scab, and is now being validated. Powdery mildew in California is predicted using data from in-field weather stations which feed into the University of California Davis Powdery Mildew risk assessment model. As these weather stations are expensive, the value of virtual weather networks to interpolate data from conventional weather stations and determine risk of powdery mildew is being investigated. Discrepancies between the virtual and actual weather data at 10 vineyard sites in Lodi, California showed that site-specific microclimate information was not captured and the virtual model underestimated risk and recommended fewer sprays than those actually required.

PLANT-PATHOGEN INTERACTIONS AND BREEDING FOR RESISTANCE Most presentations concerned downy mildew, only a few included powdery mildew. Early stages of downy mildew at the cellular level were described by Peter Nick (Karlsruhe Institute of Technology, Germany). P. viticola zoospores swam to stomata on leaves within 10 minutes of inoculation of susceptible Vitis vinifera varieties but not on wild Chinese and Japanese Vitis genotypes nor on German V. vinifera subspecies sylvestris. An Asiatic genotype exuded small aldehydes (nonanal and decanal) that suppressed infection, a defence mechanism that may have been lost in breeding V. vinifera. Stomatal guard cells appeared to be involved in the response to infection and this knowledge could be exploited to induce resistance. Accumulation of phenolic compounds around the stomata of genotypes resistant to downy mildew was also reported. Another German group (Muller et al., DLR Rheinpfalz-Abteilung Phytomedezin) showed that downy mildew sporulation increased with susceptibility of the grapevine variety and that transcription of WRKY factors (regulators of plant immunity) and expression of pathogenesis related proteins were greatest in the resistant genotype, suggesting that pathogen effector proteins play an important role. Research by the Kassemeyer group (State Institute for Viticulture and Enology, Frieburg, Germany) showed a role for necrosis- and ethylene-inducing peptide-1 (NEP1)-like proteins (NLPs) in inducing plant defences early in infection. This group also reported activation of downy mildew resistance by pathogen-associated molecular patterns (PAMP) and damageassociated molecular patterns (DAMP). In collaboration with researchers from nine European Union countries, they are searching for natural non-toxic compounds that induce PAMP-triggered immunity (VineMan.org); one plant extract is promising but details were not provided. The plant enzymes glucanase and chitinase, along with callose synthesis and a signalling element EDS1, appeared to be involved in resistance of the hybrid variety Solaris to P. viticola.

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March 2015 – Issue 614

DELEGATES: Australians at the Europa Palacio de Congresos, VitoriaGasteiz, Spain (from left) Trevor Wicks, Barbara Hall, Eileen Scott, Bob Emmett, Tijana Petrovic (absent, Peter Magarey).

The progression of infection on grapevine genotypes resistant and susceptible to powdery mildew was visualised using low temperature scanning electron microscopy (LTSEM) and restriction of hyphal growth on the former led the authors to conclude that plant immunity was triggered during appressorium development, penetration and haustorium formation. These findings support previous observations by Australian researchers using light microscopy and molecular biology techniques. LTSEM was also used by Spanish researchers to show that P. viticola infected and sporulated on Tempranillo leaves more readily than on Cabernet Sauvignon. To assist breeding resistant cultivars, rapid techniques to assess downy mildew resistance were also presented. High throughput phenotyping of progeny from a cross between V. vinifera and a Vitis hybrid is being used to generate data for marker-assisted selection for downy mildew resistance. Researchers at the Fondazione Edmund Mach in San Michele all’Adige, Italy reported good agreement when sporulation on leaves was assessed visually and using the software program, Image J. Researchers at INRA, France also reported the use of an automatic particle analyser to count sporangia and zoospores of P. viticola as a rapid means of estimating infection potential. Researchers from INRA, Villenave d’Ornon, France reported that the downy mildew pathogen has overcome the partial resistance of the variety Regent in three regions of France within five years of planting. There appears to be no fitness penalty and the pathogen sporulated as well on Regent as on susceptible varieties. To counter the ability of P. viticola and E. necator to overcome major (single) gene resistance, European researchers are pyramiding resistance genes to breed varieties with durable disease resistance. Breeding for resistance to downy and powdery mildews has been underway at INRA, Colmar, France, since 2000 and Sabine Wiedemann-Merdinoglu and colleagues expect to register the first varieties with durable resistance in 2016. Groups at the Fondazione Edmund Mach in Italy and the Instituto Murciano de Investigacion y Desarrollo Agraria y Alimentario in Spain are also working towards durable downy and powdery mildew resistance.

fewer sprays. The next stage is the Optimised Treatment Plan® (PTO®), in which information about dose, risk, crop biomass, spray equipment and plant measurements is synthesised to explain the efficacy of treatments and adjust fungicide rate to crop requirements. Dose adjustments have allowed the amount of active ingredient sprayed on vineyards to be decreased by 30 per cent. Low drift nozzles are also being evaluated to reduce environmental impacts by reducing spray drift. Cone nozzles, air induction cone nozzles and air induction flat fan nozzles were equally effective (>99 per cent) in control of powdery mildew. Several presentations dealt with fungicide resistance. Strobilurin resistance in Israel was first detected in 2006/07 and tank mixes of fungicides differing in mode of action from bloom to the early stages of bunch closure have improved control. Strobilurins failed to control powdery mildew in Switzerland in 2011 and resistance quickly became widespread. The powdery mildew fungus in Italy remained sensitive to quinoxyfen from 2009-2013 and results for conidial germination assays correlated well with those from plant assays. Barbara Hall and colleagues summarised the challenges of screening for fungicide resistance in E. necator, which grows only on living grapevine tissue. Treating leaf discs with fungicide, placing them on tap water agar and inoculating via a spore settling tower provided the most reproducible results. The fungicide meptyldinocap reduced maturation of chasmothecia (cleistothecia) and viability of ascospores. It was also claimed to reduce ascospore viability when applied to mature chasmothecia although the effect was not significant. Two novel fungicides were introduced. Pyriofenone (a benzoylpyridine compound), produced by Belchim Crop Protection France, has a vapour action, is translocated in plant

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DISEASE MANAGEMENT The Optidose® method for pesticide dose adjustment to control powdery and downy mildew has been tested for three years in France. The aim is to encourage adoption of a system that takes into account canopy structure and spray efficacy rather than simply hectares of vineyard. The Optidose® rate, calculated based on susceptibility of the patch, canopy characteristics, phenology and inoculum pressure was, in most cases, as effective as the standard treatment but with March 2015 – Issue 614

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grapegrowing analytical services and conduct technology transfer (http:// www.tecnalia.es/en/proyectos-item/neiker-tecnalia). A representative from the International Organisation of Vine and Wine (OIV) outlined the organisationâ&#x20AC;&#x2122;s charter and activities, which relate to climate change, plant protection, reduction of pesticides in viticulture using models such as Agrometeo and Optidose, and the process for clonal selection of vines (resolution VITI 1/1991). See www.oiv.int

Rioja Alavesa La Rioja, which comprises Rioja Alavesa, Basque and Navarre regions, has 64,000 ha of vineyards, mainly dry-grown Tempranillo (50,500 ha). Other red varieties are Garnacha (Grenache) and Mazuelo (Carignan); white varieties are minor. Carbonic maceration is common. Wines are classified according to the Denomination of Origin Calificada (DOCa) Rioja. At Rioja Alta winery (ww.riojalta.com), teledetection is used to assess canopy vigour and diseases are predicted using weather-based models. Vines are not monitored by people. During a tour of the winery, we learned that mid-infrared spectral scanning (WineScan FT 120 Foss Electric) is used to assess contamination by botrytis, and consignments containing gluconic acid and glycerol reflecting 5-10% contamination are rejected.

Gipuzkoa FIELD TRIP: Vines on a traditional pergola trellis at Gipuzkoa, Atlantic coast, Spain.

tissue and is rain-fast. It was claimed to have preventative and curative efficacy against powdery mildew. Ametoctradin (triazolopyrimidylamine), produced by BASF, controls downy mildew by inhibiting zoospore formation, release, motility and germination. To reduce selection for resistance it is being used in combination with chemicals having different modes of action. Inter-row planting of plants susceptible to powdery mildew was proposed as a means of propagating biological control agents such as the fungal parasite Ampelomyces quisqualis and the fungus-feeding mite Orthotydeus lambi. These organisms could attack powdery mildew on the vines. Also on biological control, Longxian Ran (Agricultural University of Hebei, China) reported that inoculation of grapevine leaf discs with Streptomyces and Pseudomonas bacteria inhibited development of downy mildew. Crude methanolic extracts of dried, powdered grapevine canes inhibited germination of spores of E. necator and zoospore motility and sporulation of P. viticola in laboratory assays. Chitosan, a component of crab shell, controlled downy mildew in the vineyard. Comparison of biodynamic, organic and conventional inputs showed that programs involving sulfur generally gave the best control of powdery mildew, although alternative materials had some benefit. Ben Pike and colleagues (University of Adelaide) also found that biodynamic programs resulted in the smallest vines and least yield.

Gipuzkoa is on the Atlantic coast, where the terrain is steeply sloping and the climate is wet (1000-2000 mm rain per year) and windy. Vines, mainly white varieties, are grown on a traditional pergola trellis and trimmed regularly (Figure 2). Leaves are removed from the fruit zone to promote air movement and drying of bunches. Downy mildew is the most common disease and is managed by regular spraying from equipment small enough to navigate the steep terrain and overhanging trellis, and re-supplied from a tank at the end of the row.

SUMMARY

FIELD VISITS

Australian researchers benefitted from taking part in the workshop. Existing collaboration with researchers in Europe was strengthened and new links were established with Chinese researchers. New knowledge is being extended to the Australian grape and wine industry via meetings, university courses and the final report to the Australian Grape and Wine Authority. The outcome of most of the work presented was to reduce vineyard inputs, either by reducing susceptibility of the vines to the diseases or by more effective management. The main focus for many papers was developing techniques to understand and measure the pathogens to assist with breeding disease resistant varieties. While not immediately applicable by growers, disease resistant varieties are seen as the future of disease management in the industry. In addition, many techniques developed during this work will have wider applicability in disease detection and management. Models are being widely used to reduce spray applications, manage dose and drift and improve disease forecasting. Many are available online. These models and techniques to improve early detection of the diseases may need to be evaluated for Australian conditions before use, but could be beneficial to growers and researchers.

Neiker-Tecnalia

ACKNOWLEDGEMENTS

Workshop participants visited Neiker-Tecnalia, the Basque Government agricultural research and development institute, in Vitoria. The institute employs 182 staff and has another site near Bilbao and a 72-ha farm. R&D activities cover animal husbandry, crops including cereals, potato, vines, forestry, soil health, the environment and natural resources. They also offer

Barbara Hall, Tijana Petrovic and Eileen Scott received travel support (GWT 1328, 1322 and 1325) from Australiaâ&#x20AC;&#x2122;s grape growers and winemakers through their investment body the Australian Grape and Wine Authority. Hall also received support from SARDI while Petrovic and Scott were supported by the University of Adelaide.

26 Grapegrower & Winemaker

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March 2015 â&#x20AC;&#x201C; Issue 614

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New Holland launches new generation LM Telehandler: Outstanding performance and operator comfort Product Update

NEW HOLLAND has completely redesigned the heavy duty six-to-nine metre LM range of agricultural telehandlers, which now deliver substantially improved performance together with premium operator comfort. The five model range features the LM 6.32, LM 6.35 Elite, LM 7.35, LM 7.42 Elite and LM 9.35 models, which benefit from in-house design and construction, and are set to provide Australia’s medium and large scale livestock/dairy farmers, large hay operations and contractors with a high performance material handling capability. The LM range also benefits from New Holland’s evolution in product identification and numbering. The first digit indicates the maximum lift height in metres, and the second two numbers denote the maximum lift capacity in hundreds of kilos. “The new LM range is the fruit of extensive customer consultation and the LM has been redesigned from the ground up” stated Simon Vigour, New Holland ANZ Brand Leader. “We have combined impressive output in terms of lift capacities and power with a best-in-class operator experience and classleading visibility. Furthermore, machine flexibility has been engineered by design as both standard and high-performance Elite versions are available on the 6m and 7m models.” The entire LM range has been equipped with the renowned 4.5L, FPT Industrial engine, which features ECOBlue™ SCR solution for Tier 4A compliance, delivering outstanding performance and exceptional fuel economy when compared to previous models. The LM Standard models develop up to 121 maximum horsepower, which rises to 143 on the LM Elite models. This prodigious output enables maximum lift heights of 6.1 metres on LM6.32, 7 metres on LM7.35 and 9.1 metres on LM9.35 models to be reached easily. Lifting performance is maintained thanks to the heavy-duty boom construction. Manufactured using high tensile “C” section steel, the large pins and boom pads further enhance operating durability. The LM9.35 has been conceived with modern straw and hay focused operations in mind, which need to stack bales in the tallest modern sheds with inch-perfect accuracy. Today’s modern agribusinesses demand the ultimate in lift capacity, and the LM range offers from 3200kg right through to 4200kg to guarantee that even the most demanding contractors can lift the largest grain buckets or dense large rectangular bales with ease. The LM Elite models have been conceived for the most demanding operations as the LM6.35 Elite can lift 3500kg, 300kg more than the standard model and the LM7.42 Elite can lift up to 4200kg, 700kg more than the standard machine. The 131° of tilt on LM standard models, which rises to 142° on LM Elite models, ensures that buckets are fully emptied, even when working with the stickiest crops. The LM’s impressive cycle times have been improved thanks to the upgraded hydraulic capacity. LM Standard models deliver 120litres/minute with the LM Elite variants’ output reaching 140litres/minute. This maintains productivity even when the heaviest loads are transported to full height and significantly speeds up grain and bale handing cycle times.

28 Grapegrower & Winemaker

The LM’s cab has been upgraded and now features best-inclass visibility to facilitate all handling operations. All key controls have been grouped together for ergonomic operation and all principal boom functions are controlled via a fingertip electronic joystick together with gear shifting and neutral engagement. In cab is also noticeably quieter for enhanced comfort during long operating days. On LM Elite models, the joystick has been positioned on the armrest, and features additional forward and reverse controls to further enhance daylong operator comfort. Precision handling has been made even easier thanks to improved structural rigidity. The entire chassis has been stiffened to reduce flexing during delicate handling tasks and the integrated oil tank further improves balance, ideal when working on steep silage clamps. Furthermore, the front attachment has also received a significant upgrade to ensure compatibility with a wider range of implements and to assist super-fast hitching. LM Elite models also feature automatic steering alignment which ensures that all four wheels are perfectly aligned to enhance steering accuracy and to reduce tyre wear. The LM range features a unique under hood configuration which makes carrying out daily maintenance even simpler and tool free. The bonnet opens wide and all service points can be reached from ground level. During intensive operation in the dustiest environments, the reversible fan keeps grills free of debris to maintain productivity. The once time consuming job of adjusting the telescopic boom wear pads has been simplified by use of a new system, a simple nut screw and lock nut system makes adjustment quick and easy, without the need for special tools. Moreover, these pads significantly extend the life of the machine and reduce productivity impacting downtime.

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March 2015 – Issue 614

NEW LM.

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SETTING A NEW BENCHMARK FOR EXTENSION, CAPACIT Y, PERFORMANCE AND COMFORT. The product of years of development and listening to customer feedback, the new five model LM telehandler range delivers an unrivalled mix of performance and dependability, matched to high-class comfort and reduced operating costs. All powered by renowned FPT Tier 4A engines with ECOBlue™ SCR technology for outstanding performance and fuel economy, the new models feature a new exceptionally strong boom and chassis, new transmissions and a new cab design, setting a benchmark for low noise, top comfort and best-in-class visibility. With up to 143hp on tap, up to 9.1m lift height, up to 4,200kg lift capacity, a full 131° of tilt when emptying and up to 40kph speeds during road transport, new LM telehandlers offer maximum material handling capabilities in all operations.

young gun

Cheers to you, Mr Robinson If there was anything worse than losing the award you’d been working towards for the past three years, it would have to be losing it to your best mate. But instead of packing it in, Paul Robinson returned and gave the competition his all in 2014, proving to himself he had what it takes to be New Zealand’s Young Viticulturist of the Year. He has a exciting viticulture career ahead of him, but Paul Robinson’s story begins a decade ago, in a land far, far away. Emilie Reynolds reports. HIDDEN in the shadow of a sleeping volcano and famous for producing sporting legends, epic waves and world-class dairy products, the region of Taranaki in the west of New Zealand’s North Island has been labelled ‘like no other’. Which is how you might describe Paul Robinson. Born and raised in Taranaki, a teenage ‘Robbo’ made the unusual decision to study grapes amidst a town full of dairy farmers. He enjoyed studying horticulture in his final year at high school and was starting to form an idea of what his future might hold, but couldn’t quite work out the best way to get there. “I knew I wanted to do something along those lines. By the seventh form I was thinking about whether to study or just go and work. I looked at a few different options, but I eventually moved to the Hawke’s Bay and three years later I completed a bachelor of viticulture through Eastern Institute of Technology in Napier,” Robinson said. A practical bloke, Robinson said it took hands-on vineyard experience to convince him he had made the right decision to study viticulture. “I thought I would give it the first year and see how it goes, fortunately after I began studying I got a job working on a friend’s vineyard on weekends and during holidays. I think that’s when I decided it was the right move. There was a lot of theory in the first year of the degree, so it was nice to be able to put it into practice,” he said. Robinson said the experience showed him that a career in the wine industry could be rewarding and provide plenty of opportunities. This attitude proved to be spot-on when, in his third year of study, Robinson began paving the way towards a great job when he was granted a cadetship with Villa Maria.

30 Grapegrower & Winemaker

AWARD-WINNING: Paul Robinson takes home the New Zealand Young Viticulturist of the Year award in 2014.

“It was an awesome move and I was fortunate to move into some different roles and work my way up. After a few years, I decided I wanted to get more hands-on experience on the running of the vineyard, so I went to work at our Omahu Gravels Vineyard under Phil Holden for two seasons,” Robinson said. Throughout his seven-year career, Robinson has completed seven vintages in Hawke's Bay, two of which doubled up with experiences in Marlborough. He also found time to travel across the globe in 2012, undertaking an exchange to Ste. Michelle Wine Estates in Washington State, USA. “It was our winter and their harvest, but it wasn’t like I did a vintage there, instead I spent the time in the vineyards, doing harvest.” Robinson worked his way up to become assistant vineyard manager for two of Villa Maria’s vineyards in the Gimblett Gravels region of Hawke’s Bay, an achievement which he marked as one of his greatest. “There is always a lot going on and it’s great to be involved with a lot of new developments happening at the moment,” Robinson said. “I also enjoy continuing to expand our organic vineyard area.” The keen rugby player was kicking goals in his career, but there was one challenge he had yet to tackle. The New Zealand Young Viticulturist of the Year award is something of a ‘holy grail’ for young Kiwis in the industry, and something Robinson set his sights on early. Described by NZ Winegrower as a “tiger for punishment”, Robinson’s perseverance saw him enter the competition several times without success. “Three losses were hard to take,” he said.

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March 2015 – Issue 614

NZ cost recovery opposition

He didn’t miss out by much, but to rub a bit of salt into the wound of three unsuccessful attempts, he had to watch a great mate take the glory in 2013. Undeterred, Robinson returned in 2014 and claimed the coveted title at last. “I had come second and third before, and for the past few times it has been so close. Just a few questions answered correctly could have seen me do better, and I think it was really close again this year, so it was nice to be on the right side of it this time,” Robinson said. “And the fact that Matt Fox won it last year, he’s my best mate, it has been nice to even things up.” After a series of practical skills tests, Robinson impressed the national judging panel with his topical speech – the final hurdle in the competition to clear – which focused on water management. Robinson said winning the Young Viticulturist of the Year award in his fourth attempt was the biggest challenge he has faced. It provides a good insight into his commitment and determination. He’s a good example for other prospective viticulturists. And he’s happy to pass on his advice to those starting out. Robinson says you need to adopt a positive attitude and spend time listening to other people from across different aspects of the industry. “Give everything a go, and don’t be afraid to ask questions – it’s the best way to learn,” he said. Looking to the future, Robinson said he had been working towards a couple of new and exciting goals. “I would like to become a vineyard manager in the next few years, and possibly one day own my own vineyard. Taking on board and rewarding youthful energy and ideas are great features of the wine industry,” Robinson said. “Apart from that, I’ll continue to help the New Zealand wine industry enhance its reputation around the world.”

New Zealand Winegrowers (NZW) will strongly oppose a proposal from the Ministry for Primary Industries (MPI) to recover $2.9million per year from the wine industry to meet the costs of its wine regulatory program. “Wineries currently pay just over $200 million each year in excise to the government,” said Steve Green, Chair of New Zealand Winegrowers. “Payments have increased by $70 million, or more than 60 per cent, in the past decade. From our perspective requiring the industry to pay an additional $2.9million to MPI every year is manifestly unjustifiable”. The MPI proposal for wine is part of a wider review of the fees MPI charges to primary industries for the services and activities it undertakes as part of New Zealand’s biosecurity and food safety systems. “Other major primary industries are subject to the MPI user-pays regime. However unlike the wine industry, none of those sectors also pay a product specific tax,” Green said. The New Zealand wine industry has been a stand-out performer in the New Zealand economy over the past decade. Exports have grown at a compound rate of over 13 per cent per annum lifting from $435million in 2005 to $1.33billion in 2014 and are expected to reach $2 billion in 2020. “We would have thought MPI, as part of the Business Growth Agenda, would have been looking at how its supports the wine industry’s growth, rather than imposing more costs on the sector. We already pay more than $200 million to the government each year and as far as we are concerned that is enough.” Dan Bolger, the MPI deputy director-general, said the wine sector fees were set when it was a much smaller industry than it was now. He said the proposed increase put winegrowers on par with other primary sector businesses. Richard Riddiford, managing director of Palliser Estate, which produces between 450,000 and 540,000 litres per year and exports 70 per cent of it, said they would be fighting it. “It’s not helpful, and they also seem to forget we pay them $200 million in excise tax,” Riddiford told the Wairarapa Times-Age. He said it was already a tough climate and some wineries and vineyards were not making any money. “Extra costs in this climate are not welcome.”

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Rainfall close to harvest Q: My grapes are past veraison and heavy rain has caused some berry split in some of my blocks. I’m worried about disease - what I can do about it at this stage of the season? Heavy rain in the four-to-six weeks before harvest is always a risk to grape yield and quality. The ripening berry becomes increasingly susceptible to bunch rots as sugar level increases and fruit softens. High humidity and cloudy conditions provide ideal conditions for powdery mildew, but it is the bunch rots that are usually the most difficult to control. The potential for Botrytis will depend on how effective the preventative spray program has been, the degree of berry damage (split berries, hail damage, sunburn) and the weather to come. Before taking action, getting a good grasp of your situation can prevent you from making costly decisions that may have little effect.

Checking vines daily is important because bunch rot can develop quickly and taking action based on monitoring conducted a few days earlier can be misguided. When monitoring, it is important to lift and turn bunches. By handling the fruit you can reveal slip-skin symptoms that may not be obvious visually or find disease symptoms hidden on the back of bunches (Figure 1). By starting your monitoring in known ‘hot spots’ (areas where disease is always the worst) you can gauge how well your disease controls have worked. If the ‘hot spots’ are relatively disease free, it bodes well for the rest of the vineyard. It’s also important to check the weather forecast to monitor temperature and rainfall to assist in decision-making. If wet and warm conditions are forecast to continue, the opportunities to control Botrytis decline.

Q: What are my spray options and what should I be thinking about before I spray? As discussed above, the first thing to think about is disease incidence and severity. The next thing to consider is whether or not you have the capacity to get sprays into bunches given the canopy size and shape as well as the ‘tightness’ of bunches. If the bunches are hidden and the berries are packed tightly, it is very difficult to get sprays to penetrate to the interior of bunches where they are required. A spray into a large and dense canopy with tight bunches is likely to be largely wasted. If good coverage is possible, a registered botryticide can be applied to protect fruit that is relatively disease-free. However, it is not recommended to apply these chemicals where disease is already established as this increases the risk of chemical resistance. Botryticides may be of limited value against other bunch rots so it is important to confirm that the disease affecting your vineyard is Botrytis before you spray. For registered spray options and resistance management strategies, consult the AWRI’s Agrochemicals registered for use in Australian viticulture (‘Dog book’). It is also a good idea to contact your grape purchaser and discuss control options early. Early intervention may avert unnecessary action.

Figure 1. The back of a bunch can reveal disease that would not otherwise be noticed (Image courtesy of Liz Riley – Vitibit).

Q: What can I do to protect against non-Botrytis bunch rots?

The key considerations are: • Disease levels and weather forecasts; • Spray options, in terms of both possible coverage and resistance management; • Managing canopies to reduce humidity in the fruit zone; and • Consulting with grape buyers and making harvest decisions.

Canopy management is the best way to reduce the risk of non-Botrytis bunch rots. Actions such as trimming or lifting the canopy may limit the establishment and spread of disease by maximising airflow and decreasing canopy and bunch moisture. Care should be taken to minimise damage to bunches when modifying the canopy.

Q: Why do I need to monitor, how often should I do it and what should I look out for?

Q: Is there anything else I can do?

Monitoring vines for disease after rainfall is vital in the lead up to harvest. Understanding the incidence and severity of disease in your vineyard will help determine the mostappropriate action to take. For example, a block with highdisease severity (diseased bunches that are badly affected) but low overall incidence (less than one per cent of bunches affected) may be managed by dropping diseased fruit or selectively harvesting to avoid the worst-affected area. A low severity, but high-incidence situation, on the other hand, may require management that restricts further disease development such as the promotion of airflow and light into the canopy or use of a chemical spray if good coverage is possible.

32 Grapegrower & Winemaker

In some situations, early harvest may be the best option to minimise losses. This is something that should be considered before spraying because a chemical’s withholding period can remove this option. If wet weather is forecast and fruit is close to sugar ripeness, getting the fruit off early rather than incurring the cost of a protectant spray can be better than risking large scale crop loss from disease. With all such decision-making, frequent and open communication with your winery or grape purchaser is important. For more information contact the AWRI helpdesk team on viticulture@awri.com.au or 08 8313 6600.

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March 2015 – Issue 614

26TH EDITION INTERNATIONAL ENOLOGICAL AND BOTTLING EQUIPMENT EXHIBITION

ORGANIZED BY

WORLD LEADER IN WINE TECHNOLOGY 3 rd —6 th NOVEMBER 2015 Fiera Milano (Rho) Italy info@simei.it / simei.it

grapegrowing

Influence of cane diameter on gross profit Pruning

Mark Eltom, from New Zealand’s Lincoln University, Department of Wine, Food & Molecular Biosciences; together with Chris S. Winefield, and Mike C.T. Trought have been studying how cane diameter and structure influence the gross return to growers. This report is based on their paper “Effects of shoot girdling and/or periodic leaf removal on inflorescence primordia initiation and development in Vitis vinifera L. cv. Sauvignon Blanc”, portions of which have previously been published in the Australian Journal of Grape and Wine Research and Practical Winery & Vineyard.

At a glance: The influence of cane diameter on yield was examined in two growing seasons. Inflorescence number per shoot along a cane increased as the diameter of the cane increased, resulting in a change in gross profit in the range of approximately +/-15 per cent. Therefore, yield can be significantly modified as early as pruning.

PRUNING is one of the most important aspects of vineyard management, and selecting the optimum cane can be difficult. Although the influence of pruning techniques and training systems on vine growth and yield is well documented, little is known regarding the influence of cane diameter on yield and gross profit. Increasing fruit production within a vineyard and improving yield predictions can keep grapegrowing competitive and cost-effective compared to other crops, which compete for land use. As the demand for wine increases worldwide, and the price of land increases, obtaining the most from a vineyard may be a more viable option than purchasing additional land.

Improving yield predictions provides the required information to make informed decisions regarding harvest logistics, potential financial gains, storage space, equipment and matching market demand. Our study investigates the influence of cane diameter on inflorescence architecture, yield and the subsequent gain or loss in gross profit.

METHODS Vitis vinifera L. Sauvignon Blanc vines grafted on SO4 rootstock, in a commercial vineyard in Marlborough, New Zealand (41.53° latitude, 173.88° longitude), were used for the study. Vine rows are planted in a north-south orientation with 1.8 metres between the

Selecting larger diameter canes may result in an increase in gross profit, however, the vines may be unable to ripen the additional fruit to desired parameters. vines and 2.4 metres between vine rows. The training systems were established on whole vine rows (about 120 meters long), randomly distributed within four replicate blocks. Four vine rows per training system were used for this study. Vines were pruned during the winter as follows: 1) a bilateral-trained cordon spur-pruned to retain two nodes per spur and 10 spurs per vine; 2) head-trained four-cane, 10 nodes per cane (40 nodes per vine); and 3) head trained two-cane (20 nodes per vine).

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34 Grapegrower & Winemaker

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March 2015 – Issue 614

according to equation 1. Average bunch number per cane was calculated from the relationship of cane diameter compared to bunch number per cane.

Equation 1. Gross profit per vine = (number of canes per vine) X (average bunch number per cane) X (average berry number per bunch) X (average berry weight) X (grape price) Figure 1: Effect of grapevine diameter on: a) the average number of inflorescences per shoot along a cane, 2011-12 growing season (–, y = -2.29x10-5x² + 0.0098x + 1.22, R² = 0.92, P<0.05), 201213 growing season (- - -, y= -2.29x10-5x² + 0.0098x + 0.77, R²= 0.95, P<0.05); and b) the average proportion of basal inflorescences along a cane that had an outer arm with flowers, 2011-12 growing season (–, y = -9.4x10-6x² + 0.0036x + 0.63, R² = 0.86, P<0.05), 2012-13 growing season (- - -, y = -9.6x10-6x² + 0.0079x - 0.17, R² = 0.94, P<0.05). Table 1. Influence of Cane Diameter on Gross Profit Yield (kg/vine)

Change in gross profit

Cane diameter (inch)

2011-12

2012-13

2011/12

2012-13

0.31

5.7

4.2

-15%

-18%

0.36

6.1

4.5

-9%

-11%

0.38

6.3

4.8

-6%

0.41

6.5

5.0

-3%

-2%

0.43

6.7

5.2

0.46

6.9

5.3

0.48

7.1

5.5

0.52

7.4

5.8

14%

0.54

7.5

6.0

12%

18%

0.56

7.6

6.1

13%

19%

*Change in gross profits were compared to the three-year average cane diameter left after pruning (0.43 inch).

Two foliage wires kept shoots in a vertical position, and vines were trimmed two or three times during the season, at a height of 2.0 metres above ground and 0.5 metres between the vertical faces of the canopy. Leaf removal was performed about three weeks after fruit set on both

March 2015 – Issue 614

sides of the canopy to achieve about 30% to 40% bunch exposure. Twelve, six and three vines per vine row were selected within each of the vine rows at random for the spur, two-cane and four-cane pruning systems respectively. Gross profit per vine was calculated

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RESULTS The average inflorescence number per shoot and the proportion of inflorescences that had an outer arm with flowers along a cane increased with cane diameter. (P<0.01 between growing seasons, Figure 1). The pruning system had no influence on the number or structure of inflorescences (P>0.05). Subsequently, an increase or decrease in bunch number per shoot due to the diameter of the cane will influence gross profits (Table 1). The average number of inflorescences along a cane was calculated by adding the number of inflorescences for each shoot along a cane together, then dividing by the number of shoots along the cane. The average proportion of basal inflorescences along a cane with an outer arm was calculated by counting the number of basal inflorescences along a cane that had an outer arm with flowers divided by the total number of shoots along a cane. Cane cross-sectional area was grouped into 10mm2 increments. Frequency = number of measurements in each diameter grouping. There is greater variation in the change in gross profit per vine as the price of grapes increases. As the price of

Grapegrower & Winemaker

grapegrowing

Figure 2. The effect of cane diameter and the value of grapes (dollars per ton) on the increase or decrease in gross profit per vine relative to the three-year average cane diameter left after pruning (0.43 inch). Gross profit and dollar per ton values were calculated from the relationship of cane diameter compared to inflorescence number along a cane (2011-12 data).

grapes increases ($ per ton), an increase or decrease in yield due to cane diameter is more detrimental to the gain or loss in gross profit per vine (Figure 2).

CONCLUSIONS The influence of cane diameter on inflorescence number and architecture per shoot along a cane was investigated. Cane diameter is an indication of the average inflorescence number and structure along a cane, thereby influencing gross return. The results indicate that viticulturists can manipulate yield as early as pruning through cane selection. Temperatures during inflorescence primordia initiation, however, have a major influence on the inflorescence number per bud, and thus

36 Grapegrower & Winemaker

the subsequent shoot, highlighting the importance of yield prediction tools. Therefore, temperature will, in part, determine the extent that cane selection is able to manipulate yield. The decision to manipulate yield through cane selection will depend on production requirements. Selecting larger diameter canes may result in an increase in gross profit, however, the vines may be unable to ripen the additional fruit to desired parameters. Selecting thicker canes will result in a greater proportion of bunches with an outer arm. While the presence of an outer arm will increase yield, it may cause an increase in the variability of berry composition at harvest, which is desirable in some but not all wine styles.

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An increase, or decrease, in gross profit per vine is further compounded by the number of vines being pruned. The accuracy and attention to detail of the pruning team will ultimately determine what canes are being selected. It may be of significant benefit to provide additional education, instruction or even financial incentives to assure appropriate-diameter canes are being selected. An alternative to cane selection by diameter is to modify the number of nodes retained per cane, as recommended for Sultana vines. However there are likely to be spatial limitations. The methods used in this study could be easily incorporated into a vineyard management schedule, allowing for increased control of yield.

References

1. Antcliff, A.J., W.I. Webste and P. May. 1958 “Studies on the sultana vine. VI. The morphology of the cane and its fruitfulness.” Aus. J. of Ag. Economics 9, 328-338. 2. Eltom, M., M.C.T. Trought and C.S. Winefield. 2014 “The effect of pre-Bud break cane girdling on the physical and phenological development of the Inner and outer Arm in Vitis vinifera L. ‘Sauvignon blanc’ inflorescence structures.” Vitis 53, 21-28. 3. McLoughlin, S.J., P.R. Petrie and P.R. Dry. 2011 “Impact of node position and bearer length on the yield components in mechanically pruned Cabernet Sauvignon (Vitis vinifera L.).” Aus. J. of Grape & Wine Research 17, 129-135. 4. Reynolds, A.G. and J.E. Vanden Heuvel. 2009 “Influence of Grapevine Training Systems on Vine Growth and Fruit Composition: A Review.” Am. J. of Enol. & Vit. 60, 251-268. 5. Trought, M.C.T. 2005 Fruitset - possible implications on wine quality., Midura, Australia (ASVO: 32-36).

March 2015 – Issue 614

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Pruning time and temperature influence on wine attributes SHIFTS in vine phenology, advancement of maturity and the compression of harvest associated with warming trends have implications for both wine quality and winery logistics. In a research project, funded by the Australian Grape Wine Authority (AGWA), the impact of temperature and pruning time on vine physiology, grapes and wines is being investigated. Delaying pruning seeks to shift the ripening period of grapes into a relatively cooler part of the year. Used on a rotational basis delayed pruning could help to decompress harvest. The researchers involved include Martin Moran and Victor Sadras, from the South Australian Research and Development Institute; Paul Petrie, former Treasury Wine Estates National Viticulturist (recently appointed to a new joint role between the AWRI and SARDI); Susan Bastian and Trent Johnson, from the University of Adelaide’s School of Agriculture, Food and Wine; and Mariola Kwiatkowski, The Australian Wine Research Institute. Experiments were carried out in the Barossa Valley, at SARDI’s Nuriootpa Research Station and at a Treasury Wine Estates vineyard in Marananga. In both experiments, Shiraz vines were pruned in winter (July) or spring at two-to-three unfolded leaves in 2013. At Nuriootpa, pruning time was combined with two thermal regimes, current temperature and higher daytime temperature using open-top chambers (Sadras and Soar 2009). At Nuriootpa, grapes were picked at targeted total soluble solids (TSS, 14 Baume) around 12 March 2014, for all treatments. At Marananga, grapes were picked on the basis of TSS, ripe flavours and tannins; winter-pruned was harvested on March 4, spring-pruned on 17 March 2014. Small experimental batches of wine (~10 litres) were made from both experiments to analyse wine sensory and chemical properties.

Figure 1. Pruning time effect on wine sensory traits for vines grown (A) at current temperature or (B) heated. Traits are divided in five groups represented by colours: Purple=colour hue, green=aromas, blue=taste, red= flavours, and black= body, tannins and after taste. Significance of treatment is: *p<0.1, **=p<0.05, ***=p<0.01. Error bars represent two standard errors

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Figure 3. Pruning time effect on wine sensorial traits from the Marananga vineyard. Traits are divided in five groups represented by colours: Purple=colour hue, green=aromas, blue=taste, red= flavours, and black= body, tannins and after taste. Significance of treatment is: *=p<0.1, **=p<0.05, ***=p<0.01. Error bars represent two standard errors

Figure 2. Temperature effect on wine sensorial traits for vines pruned in (A) winter or (B) spring Traits are divided in five groups represented by colours: Purple=colour hue, green=aromas, blue=taste, red= flavours, and black= body, tannins and after taste. Significance of treatment is: *=p<0.1, **=p<0.05, ***=p<0.01. Error bars represent two standard errors

March 2015 â&#x20AC;&#x201C; Issue 614

Wines were assessed in an industry workshop involving 12 participants in November 2014. Five pairs of wines were compared in a two alternative forced choice test with the approach and statistical analysis described in Sadras et al. (2013). Wines were tested for 24 attributes divided into six categories (colour, aroma, taste, flavour, body and tannins, and after taste) selected from a previous study. Winter-pruned wines showed more intense colour, bitterness, earthy and savoury flavours than spring-pruned ones when vines were grown at ambient temperature

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grapegrowing (Figure 1, Pair 1). Winter-pruned wines showed more alcoholic aftertaste than spring when the vines were grown at higher daytime temperatures (Figure 1, Pair 2). Heated vines pruned at winter produced wines with less colour, more intense red fruit flavours, less body and tannin when compared with wines from current temperature vines (Figure 2, Pair 3). Heated vines pruned in spring produced wines with less colour, black and ripe fruit aromas, saltiness and sweetness when compared with wines from current temperature (Figure 2, Pair 4). In Marananga, wines made from winter pruned vines showed less intense sweetness, ripe flavour but more acidity when compared with spring-pruned ones (Figure 3, Pair 5). Wine responses to pruning time, temperature and their combined effects were assessed for the first time in 2014. The responses summarised in this article have a seasonal component that needs further evaluation. Work is currently being completed on the second season of trials at both Nuriootpa and Marananga. Wines from the 2015 vintage will be available for tasting in a free workshop in spring this year. For further information on the 2015 workshop please contact Martin at martin.moran@sa.gov.au.

References

Sadras VO, Soar CJ (2009) Shiraz vines maintain yield in response to a 2-4 degrees C increase in maximum temperature using an open-top heating system at key phenostages. European Journal of Agronomy 31:250-258 Sadras VO, Petrie PR, Moran MA (2013) Effects of elevated temperature in grapevine. II Juice pH, titratable acidity and wine sensory attributes. Australian Journal of Grape and Wine Research 19:107-115

Surviving extreme heat and wind AS EXTREME heat and wind events become a common vintage threat, Western Australian growers are investigating sunscreen and shade options to help protect their vines. Keith Pekin, Perth Region Natural Resource Management Sustainable Food Production program manager, said extreme heat and wind events have an ongoing and increasing impact on fruit quality and yield throughout WA. “It’s exacerbated in the Margaret River region where the vines are predominately planted in a north – south direction with the western face being overly exposed to the effects of the afternoon sun during heat spikes. “Three of the past five vintages in the region have been significantly affected by heat spikes and extreme wind events.” The project, conducted as part of the WA Regional Program and funded by AGWA, will trial the effectiveness of three commercially available sunscreen spray products. Based at Howard Park Wine’s (HPW) Margaret River vineyard and managed by David Botting, the trial will also look at the effectiveness of pull-up screens as another option for the management of extreme heat and wind. A demonstration-based workshop on-site and a follow up workshop in the Swan Valley is expected to take place in May.

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Pruning back grapevine trunk disease A SOUTH Australian Research and Development Institute (SARDI) program, in collaboration with the University of Adelaide, is developing effective control strategies for eutypa dieback, an insidious disease of grapevines. The disease infects vines during pruning and establishes itself in the cordons and trunks, severely reducing yield and eventually killing the vine. The current research program builds on research conducted at the University of Adelaide and SARDI since the 1970s. Typically known as a disease of older vines, recent extensive surveys indicate that eutypa is becoming a threat to younger vines in emerging regions. Results also reveal that environmental stress on vines appears to promote disease development. With the threat of severe and extreme environmental events increasing due to the impacts of climate change, the impact of this disease could escalate. Collaboration with other researchers in Australia and abroad has led to more rapid advances in trunk disease research,

At a glance: Eutypa dieback symptoms and identification Eutypa dieback, caused by the fungus Eutypa lata, is a major trunk disease of grapevines. Infected grapevines gradually decline in productivity and eventually die. Surveys have shown that eutypa dieback is widespread in premium winegrowing regions of Australia. Eutypa dieback can also be found worldwide in cool climate wine regions. Eutypa dieback foliar symptoms are most obvious in spring when shoots are 30-70 cm long. Foliar symptoms include stunted shoots with chlorotic leaves, often cupped and with tattered margins. After many years, dieback symptoms the fungus produces a trunk canker and internal wedge shaped staining.

especially with the recent increase in exchange of students and researchers between SARDI and a number of international organisations. According to the International Council of Grapevine Trunk Diseases, SARDI is considered a world leader in grapevine trunk disease research.

SARDI researchers, Matthew Ayres, Dr Mark Sosnowski and Dr Trevor Wicks are currently working on developing practical and efficient methods for controlling eutypa. The team is working with regional grower groups to establish trials in commercial vineyards which will

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The aim is to find effective methods for the protection of pruning wounds and to develop sustainable management options which will benefit industry and the environment. demonstrate strategies for growers to manage the disease. The aim is to find effective methods for the protection of pruning wounds and to develop sustainable management options which will benefit industry and the environment. The most effective strategy for controlling the disease at present is through the protection of pruning wounds from new infection and the complete removal of infected material in already diseased vines. The research, funded by the Australian Grape and Wine Authority with support from industry groups and agrochemical companies will evaluate a range of fungicides and alternative products, and examine application techniques using commercial spray equipment. Currently, no fungicides are registered for eutypa control via spray application on grapevines in Australia. It is anticipated that the trials will help lead to the registration of products for use following pruning.

Dr Mark Sosnowski, Matthew Ayres and Dr Trevor Wicks are developing practical and efficient methods for controlling eutypa.

The team is also developing a new greenhouse assay which will enhance the research program. The techniques will allow for a greater throughput and faster evaluation of products for the control of eutypa and other trunk diseases. The techniques will also provide a tool for epidemiological studies which underpin the disease management strategies. The researchers regularly provide a range of extension activities including media releases, industry group

presentations and workshops in order to keep the industry abreast of the latest research developments. The research has received enthusiastic support from industry partners and builds upon the close ties already established between SARDI and the grape growing industry. For more information contact Mark Sosnowski P: 8303 9489 E: mark.sosnowski@sa.gov.au

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March 2015 â&#x20AC;&#x201C; Issue 614

Vineyard water management under any conditions Irrigation Planning

Dr Mark Greenspan has been involved with viticulture for a quarter century. He provides consultation for sustainable vineyard practices, including low-input irrigation and nutrition management, cutting-edge soils mapping, goals-driven yield and canopy management, optimal and uniform fruit maturation, vineyard climate and microclimate evaluations and vineyard technology applications. He operates Advanced Viticulture, Inc., a vineyard consulting, technology and management company based in Sonoma County, California. In this article, first published in Wine Business Monthly in the US (used with permission), Greenspan explores water use efficiency.

IN MY opinion, we should all be growing our grapevines in a water-efficient manner regardless of weather conditions and regardless of production objective. Grapes are a water-efficient crop, especially when compared to other common crops grown in similar regions, such as nut crops. Yet, even a water-thrifty crop like grapevines can slug down water like a horse if given the opportunity. The goal in all cases is to get the vines into a water-efficient physiological state. In wet years, we need to remove moisture from the soil quickly and sufficiently such that the vines reach water efficiency at a proper stage of development. In dry years, we need to supply enough water to prevent vines from becoming excessively stressed but not so much that they get greedy once again.

WHAT IS WATER EFFICIENCY AND HOW DO WE GET THERE? The term water use efficiency (WUE) is often used in agronomy and can be defined in different ways. Economic WUE can be described as the crop yield (or dollar yield) per unit of water applied. This is more commonly applied to agronomic crops than to tree and vine crops, but it could definitely apply here. But what I am focusing on is physiological WUE, which is the ratio of photosynthesis or carbon fixation to the amount of water applied. Or at a more detailed level, the ratio of photosynthesis to the transpiration rate of the leaves, or similarly the stomatal conductance of the leaves. Stomatal pores in the leaves are the gateway for carbon dioxide that becomes fixed into carbohydrate in the photosynthesis process. Flowing counter to the CO2, water vapour escapes the inner leaf tissues through the same stomatal pores. This is called transpiration and serves to cool the leaves through evaporation of liquid water from inside the leaves. Under all but the most severe environmental conditions (i.e., when evaporative demand is very high), the stomata do not need to be fully open. Fully-open stomata may allow too much water to escape, and partially-closed stomata can regulate the flux of escaping water without excessively reducing CO2 entry. Hence, an optimal physiological WUE can be achieved by partial stomatal closure. That is the ideal condition for a vineyard, as long as we don’t push it so far that the vine cannot cool itself under hot, dry weather. March 2015 – Issue 614

I’ve referenced the work of Romero et al. (2010) many times before because it is an excellent paper that gave me one of those 'a-ha!' moments when I read it. The researchers investigated the point of highest WUE for winegrapes. They found highest WUE for stomatal conductance ranging between 110 and 170 mmol m-2 s-1. For optimal phenolics development, the range was between 110 and 150 mmol m-2 s-1. Conveniently, and perhaps not coincidentally, highest physiological WUE occurs within the same range as optimum phenolic development! This is great for red varieties and less important for white varieties but provides a target for stress in vines that we would otherwise not have. Let me put this in perspective for those of you (most of you) who don’t normally measure stomatal conductance (measured with a portable instrument called a porometer). During the early part of the growing season, we usually measure stomatal conductances in the 700s to about 1000 mmol m-2 s-1, which is about six-to-seven times higher conductance than we want for optimal WUE. That’s okay and allowable during the stages of vegetative growth because to put vines into the high WUE range would cause vegetative growth to slow down, possibly prematurely. At the other end of the spectrum, we usually find that when stomatal conductance drops below 100 mmol m-2 s-1, the vines become overly stressed and begin to shed basal leaves as a response. This is usually counterproductive from both yield and quality standpoints, as fruit often begins to irreversibly shrivel at such levels of water stress.

WHAT ABOUT WHITE VARIETIES AND HIGH-PRODUCTION VINEYARDS? The high WUE/ripening-stimulating range of water stress is fine for high-end red varieties grown in premium regions but what about other vineyards? They should also be farmed such that they are in a high WUE state but do not need to be pushed as far as high-end red grapes. White varieties can use a higher target. I often shoot for around 200 to 225 mmol m-2 s-1 for most white grapes. For high-production vineyards, a similar target can be used, which will not allow vines to become overly stressed and will not reduce vineyard productivity. I have not measured many vineyards outside of the coastal

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Under wet spring conditions, we may need to take measures to remove moisture from the soil profile. Activelygrowing cover crops are useful for this purpose, but the vine itself will also extract soil moisture. So waiting as long as possible, when practical, to trim the vines can be used as a tool to accelerate soil moisture withdrawal. regions, but based on my experience with coastal vineyards, if they aren’t monitoring it, they are probably farming vines that are too 'happy'. People are often amazed when I tell them that most vineyards I work with on the coast are irrigated with between one and two inches of water per growing season, sometimes a little more and sometimes less. Furthermore, we sometimes find we can dry-farm vineyards that were previously irrigated, even under last year’s very dry conditions. I am convinced that we can irrigate this way because our vines are in a high WUE state. When I evaluate my irrigation practices, which make heavy use of continuous soil moisture profile measurements, we usually are around 20 per cent of full crop ET (ETc) even though I do not use the ET model as many do. This low level is only possible because the vines are in a high WUE state. Most vineyards are not farmed in a high WUE state, and their irrigation percentage of ETc is closer to 60 per cent or higher. It’s almost funny that some of those growers think that 60 per cent of ETc is a 'deficit' level. I aim for the target stress to occur around lag phase, or peasize berries, and I usually hold that level of stress through harvest or close to harvest. From a phenolics standpoint, we want it to become stressed to promote phenolic ripening, and that is the optimal time for that to occur. We also know that the mild stress triggers abscisic acid production, and that natural plant hormone triggers a variety of ripening processes - not just phenolics. Additionally, from a vegetative growth standpoint, we want the canopy to fill out before we reach our target stress level. This is where the finesse comes in. Under wet spring conditions, we may need to take measures to remove moisture from the soil profile. Actively-growing cover crops are useful for this purpose, but the vine itself will also extract soil moisture. So waiting as long as possible, when practical, to trim the vines can be used as a tool to accelerate soil moisture withdrawal. Sometimes we need to trim vines because they start to flop over; but if practical, waiting for the shoots to slow down before trimming can save a second pass through the vineyard, not to mention helping us get to our target level of vine stress. Under dry spring conditions, like we had in 2014, we need to watch shoot growth carefully. We want the shoot growth to be sufficient to provide a decent canopy and fill the trellis. Waiting too long to irrigate can cause shoot growth to stop prematurely. In all cases, we want the canopy to be full before we apply our water “stress” to the vines. And we definitely do not want any stress on the vines during flowering and set.

44 Grapegrower & Winemaker

So that means irrigating sufficiently to keep the canopy growing. Active shoot tips are an excellent indicator that the vine is in a happy state and will not be limiting to fruit set.

OTHER WAYS TO MEASURE VINE STRESS So, the target stress discussed above was based on stomatal conductance measurements. While I think that most everyone should be measuring stomatal conductance on a weekly basis like I do, I do not expect everyone to adopt that practice. For fine wine production, I do highly recommend it. For other situations, such as high-production vineyards and maybe white varieties across the board, other methods may be useful. I mentioned shoot tip observations, and for those who don’t want to buy or use any technology at all, shoot tips are an excellent way to gauge vine stress during the first half of the season (at least up to cessation of shoot elongation). In fact, we use it as a primary indicator of vine stress at that time, though we also measure other facets of vine water status: stomatal conductance, leaf water potential and soil moisture. But when the shoots stop growing, this indicator is no longer useful. The pressure chamber (AKA pressure bomb) is another instrument that can be used to assess water stress, and it is much more commonly used than the porometer. I, as have many others I’ve spoken to, have found that leaf water potential is a good indicator of stress but also can be misleading without some indication of transpiration or stomatal conductance. Last year was interesting as we saw non-stressed levels of leaf water potential simultaneously occurring with stressed levels of stomatal conductance. This was probably a result of 2014’s dry spring weather. Nevertheless, using shoot tips as well as leaf water potential can provide decent information. Romero et al. found that a range between 12 and 14 bars of stem water potential represented the highest WUE. Since most people use leaf water potential and not stem, this corresponds to approximately 14.5 to 16.5 bars, according to a relationship determined by Williams and Araujo (2002) for Cabernet Sauvignon. I feel that the range should be between -14 and -15 bars, but we can sometimes go to -16 bars with many varieties. To be sure, there are other technologies out there for assessing vine stress that may be useful in achieving the highest WUE, including sap flow, dendrometers, surface renewal methods and embedded water potential sensors. As someone interested in this area of viticulture, I am investigating all of them and would be excited to report any success with methods that are reliable and reasonably-priced. In the meantime, I won’t do much without my soil moisture sensors and porometers. There is obviously much more to this, and variations among region, soil types, variety and certainly rootstock will change the target window of WUE. But as grapegrowers, we have an opportunity to differentiate our crop from other crops. Let’s treat our vines as they want to be treated – with only enough water as needed. Spoiled vines make poor wines.

REFERENCES

Physiological Thresholds for Efficient Regulated Deficit-Irrigation Management in Winegrapes Grown under Semiarid Conditions. P. Romero, J.I. FernándezFernández and A. Martinez-Cutillas. Am. J. Enol. Vitic. 61:300-312 (2010). Correlations among Predawn Leaf, Midday Leaf, and Midday Stem Water Potential and their Correlations with other Measures of Soil and Plant Water Status in Vitis vinifera. L.E. Williams and F.J. Araujo. Journal of the American Society of Horticultural Sciences. May 2002 127(3): 448-454 (2002).

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March 2015 – Issue 614

Monitoring and control solution LEN RUSSELL has been the viticulturist at Margaret River’s Watershed Premium Wines since the vineyard was first established in 2001. When the vineyard automated irrigation system was hit by lightning during 2013, Len took the opportunity to install a radio option, with no wires that would prevent lightning from striking his system twice. “I calculated that the cost of rewiring the control system would be more than the telemetry involved,” said Russell. “And anyway I wanted to avoid a similar lightning problem in the future.” After reviewing the options Len chose Mait Industries to install an efficient easy-to-use radio-based system. Mait Industries, based in Melbourne, provides innovative monitoring and irrigation control solutions. With extensive agronomic and engineering expertise, the practical and technical issues of farming are at the forefront of the design of their systems. The work was undertaken at the 80 hectare ‘stage one’ Watershed vineyard which has 18 irrigation valves across the area. The focal point of the control system is Mait’s iBase Radio which communicates with a solar-powered iControl 12-Radio unit which, in its basic configuration can control four valves. A number of iControl 12 Radio Single units, looking after one valve each were also installed. “It only took a day-and-a-half to get up and running and we’ve been happy from day one,” said Russell. “It is very simple to use once the parameters are fed into the computer and we have remote access through SMS and Team Viewer, so we don’t actually need to be at the computer. "It includes a pump control system

that automatically turns the pump on if the pressure drops. As well we installed the Mait iFERTIGATION facility which we use twice in spring and post-vintage. We also use it for our acid and chloride treatments.” Mr Russell said they are looking to network the system in the future, right

across their vineyards “We’ll definitely look at Mait Industries for that when the time comes.” For more information about Mait Industries irrigation control systems… P: 1300 739 9820 E: sales@mait.com.au

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HANDS-ON: David Bowley (centre) gets his customers invovled in vintage.

Metro winemaking It will be a long time before Australia has anything to rival the urban winery scene of California’s Santa Barbara, where there are more than two dozen producers on the Urban Wine Trail. But there are some Aussie winemakers experimenting with fermenters and basket presses in city settings. Nathan Gogoll reports There are some unfamiliar sweet, ferment smells wafting from commercial city buildings at the moment as vintage arrives in the city. Passers-by probably wouldn’t give a second-thought to smell, and might not believe you if you told them it was thanks to a winemaker in action. But it seems the availability and affordability of a city warehouse is very appealing to young winemakers.

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While most of the city winemaking could be labelled a ‘project’ there are some big dreams among a small selection of people willing to give something different a crack. Not that long ago, when Rory Lane started The Story Wines the setting was a southern suburb of Melbourne. Lane said buying a vineyard, or facilities, or even a bare patch of land in a wine region wasn’t an option when he was 25.

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What we did have was enough cash to rent a factory space, buy a press, a few open fermenters, a mono pump, some fittings and some decent oak. “What we did have was enough cash to rent a factory space, buy a press, a few open fermenters, a mono pump, some fittings and some decent oak,” Lane said. Lane had a few vintages under his belt, both in Australia and Oregon in the US, and was able to source some quality fruit. The setting he chose for processing that fruit was just a little removed from the usual country idyll. “Our winery is now on the city fringe so isn’t as urban as it used to be,” Lane said. “Our operation is more conventional these days and has a vineyard next door and paddocks.” What did Lane learn? “Permits and waste water management are tricky and really depend on the local council and the scale of operation. Full urban wineries are difficult to run.” While The Story might have moved away from a true urban operation, there are others heading along a similar path to its origins. In fact, David Bowley from Vinteloper wines is just about to start out in Melbourne – having already seen a few vintages completed in the heart of Adelaide. This year it will be hands and feet in the ferments of Shiraz, Malbec and Negro Amaro for Bowley. He says there’s the exact location of his type of operation makes very little difference. “The production volume is so small it is really not that much of a challenge,” Bowley said. Although, he does put a lot of emphasis on the importance of preparation. “Waste water is a non-issue because there is very little cleaning of equipment done on site. As with disposal of marc, this is taken away to a garden recycling depot. These are easy to find in the metro area. “I haven’t found the councils I have dealt with to be too bad. Obviously it is about preparation and having all the pieces in place before making a proposal to council. By doing that they can see you are serious and have less reservation. Now that I have executed this project multiple times that track record also helps.” Bowley’s urban projects revolve around adding “new layers to the experience” of winemaking – and getting consumers involved. “Feasts, fun and real interaction. It is important to introduce these additional layers because people are still largely quite intimidated by wine.” While they don’t do any winemaking on site, Ben and Andrea Tidswell have set up their cellar door in the leafy Adelaidefringe suburb of Norwood. It’s been three-and-a-half years since they found a warehouse to convert into their cellar door/ domestic storage/business office. The Tidswell’s established Limestone Coast vineyards in 1997 “when the industry was booming” and established a contract winemaking facility soon afterwards. Their own wine began as a 100% export business, but has changed to become equally focussed on domestic sales. “Our Adelaide cellar door is really important to help us with awareness and for building our mailing list contacts,” Andrea Tidswell said. “We like to do functions here for 50-70 people, tastings and product launches,” Ben Tidswell said. “But we can cater for all size groups, from six and up,” Andrea added. The Tidswell’s look for other city events, like the Adelaide Cellar Door Wine Festival, to help raise awareness and are trying to make the most of their proximity to the National Wine March 2015 – Issue 614

DOWNTOWN: Nick Glaetzer has purchased a property 800m from the Hobart GPO for his winery/cellar door/storage facility.

Centre, Penfolds Magill and Amadio Wines to attract more visitors. Andrea and Ben have found the ‘discovery’ of the wine in the city setting works really well for their direct sales. “We are going to rely heavily on word-of-mouth,” Andrea said. “We are starting to see people coming back for tastings and bringing different groups of friends with them. And we will try to find more interesting ways to host groups and do events.” Another pair with an interesting city project is wine allrounder Brendan Hilferty and wine writer Mike Bennie with their For The Dandy In The Clos. The two of them, with friends, kept the winemaking of the dearly-departed Sam Hughes (Dandy In The Clos, Natural Selection Theory) who took his life three years ago. “Sam was making wine in a warehouse in inner city Sydney, and myself and Brendan decided to keep his vision alive by maintaining his inner city Sydney winery, and making wines au naturale in an inner city warehouse,” Bennie said. “All the money from this wine is sent to a charity trust fund for Sam’s children. Grapes are donated, as is time and labour.” The project is based in Marrickville, in Sydney’s inner west/ inner city. It utilises an elevated loading dock space to basket press grapes (which means it is gravity fed) and the wine is fermented and matured inside a part of the warehouse. “In 2013, the first year the project was kicked off and just months after Sam’s death, the fruit was donated by Alex Retief and his family – it was Sauvignon Blanc form Tumbarumba,” Bennie said. “The 2014 wine was donated to by over 20 Hunter Valley winemakers who provided 14 grape varieties, both red and white – winemakers dropped into Brokenwood and tipped buckets of grapes from some exceptional sources into a communal picking bin, and we had a small party to remember Sam and to let those who didn’t know him know a bit more about our project. “The grapes were naturally fermented together, then basket pressed in the warehouse winery. “The 2015 grapes are likely to come from Young, from the Freeman wine growing family and their vineyards. The last two years it has been around 500-600 litres, but this is being scaled up in 2015. We have the capacity for a few thousand litres in 2015.” Like the other urban projects, there will be a big focus on education and awareness. “Our next phase of the project is

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to engage the local community in facets of the winemaking process, particularly natural fermentation and making wine in an urban environment,” Bennie said. “We also want the local community to learn about wine, and to enjoy wine with a hands-on perspective in mind. “In 2015 we will be hosting some small ‘workshops’ to get people involved and aware that a smallish winery exists in inner city Sydney. As our work at this stage is entirely charitable, it

will be a great way to hopefully raise more funds for the charity. The benefits are access to community and a mainline to target market for wine. Interested people have already been dropping by and we have loaned our equipment on many occasions to others who are working on similar inner city projects making cider, vermouth and beer.” While there’s a fair bit of experimentation happening with these urban projects, there is one Tasmania producer who has

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March 2015 – Issue 614

Waste water is a non-issue because there is very little cleaning of equipment done on site. As with disposal of marc, this is taken away to a garden recycling depot. These are easy to find in the metro area. invested in a commercial building and is converting it to a winery, cellar door, storage area and family home. Nick Glaetzer, from Glaetzer-Dixon Family Winemakers, has bought and is converting what everybody in Hobart knows the site as the old Eski ice factory. Nick’s wife Sally said they “are hoping to be Hobart’s first urban winery” and she doesn’t think anybody will beat them to it. Council approval has already been sorted. “That was the easy part, it didn’t even need to go to a council meeting to be voted on.” Nick said it was almost a spur-of-the-moment decision. “When the factory came up we thought ‘why not’.” But it was easy to see the versatility of the site. “We will have the cellar door open before the end of February. And will be moving barrels and finished wine in there as well,” he said. The grand plan is for the family home on the top floor, sitting above the winery and cellar door facilities. “The main inspiration came from the Santa Barbara ‘urban wine trail’ and a mate of mine, Dave Potter from Municipal Winemakers who I went to uni with at Curtain,” Nick said. “We will start out with the reds next year and probably do 40-60 tonnes, or 2500 or 3000 cases.”

Nick is currently utilising the Moorilla winery for its contract facilities, but is looking forward to being base Location just 800m from the waterfront and GPO, “within a kilometre of most of the hotels in town”. Clearly Nick and Sally have their minds set on engaging their customers as well. “The cellar door, I’m pretty sure will be seven days, if not at least six,” Nick said. The relative ease and affordability of the project has Nick thinking big. “There were no hitches in the planning approval, the building approval took a bit longer, but the financing was a big thing. “I’ve applied for a couple of grants to get some help, but none of those have come through yet,” he said. “I’ll be getting rid of stalks and marc for people who are looking for some compost initially, but down the track I want to look at a compost system that would have a system with it to feed into the under floor heating. I’ll give that a crack in a year or two.” You get the feeling that with every urban wine project that does pop up and make an impact, there will be more encouragement for another winemaker to make their mark in a city environment.

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winemaking Rob Hirst awarded legend status ROB HIRST, Fine Wine Partners chairman, has been announced as 2015 NSW ‘Legend of the Vine’ at a lunch hosted by Wine Communicators of Australia (WCA), in February. Hirst received the award in front of an audience of 350 wine industry peers at an event held to honour the Sydney Royal Wine Show trophy winners. The WCA Legend of the Vine award recognises a member of the wine industry who has made an outstanding and lasting contribution to the wine business and industry at large, as well as displaying a strong affinity for the objectives of WCA. Angus Barnes, WCA chair, said the award was created to acknowledge individuals who represented the Australian wine industry with passion, drive and leadership, particularly in communication. Barnes said Hirst has been a remarkable member of the wine industry, who worked tirelessly to campaign for Australian wine locally and overseas, particularly during the past five years in China. “Rob’s understanding of, and contribution to, fine wine has spanned several decades, representing many of the world’s truly great brands during his

tenure at the helm of Tucker Seabrook and continues today as Chairman of Fine Wine Partners,” Barnes said. Hirst has served as national president and board participant of WCA and continues to sit on the WCA board, according to Barnes. “Rob is a staunch believer in wine education and training, and his facilitation of both the Court of Master Sommeliers since 2008 and the Wine and Spirits Education Trust since 2009 has given thousands of Australia professionals the opportunity to elevate their qualifications in Australia, including two Master Sommeliers working in our industry,” Barnes said. “He epitomises the ethos of WCA, to ‘educate, engage, learn and inspire’ and for all of these reasons Rob had the unanimous support from the NSW Chapter and the National Board to be awarded this year’s NSW Legend of the Vine.” As the 2015 NSW Legend of the Vine recipient, Hirst receives life-time membership to WCA, joining a highlyrespected list of names including Colin Campbell, Patrick Iland, David Lowe, Phil Laffer, James Halliday, Huon Hooke, Chris Anstee and Lyndey Milan.

Packaging trade event – 30-year milestone

MEP

instruments The right chemistry.

50 Grapegrower & Winemaker

THE LARGEST Australasian food processing and packaging trade event, AUSPACK, will return to Melbourne Convention and Exhibition Centre between 24 – 27 March 2015, presenting the latest technologies and industry developments. Over four days, 300+ suppliers to the food and beverage industry in Australia and New Zealand will display their wares, eager to discuss the latest innovations and trends in the industry. For those involved in food and beverage manufacturing or processing, AUSPACK is a must attend event with the entire industry on display – from processing, packaging and filling machinery, through to packaging materials, product identification solutions, materials handling, ancillary components and more. All this will be presented on 18,000 square metres of venue space with over 1200 brands and largest amount of working machinery on display. 2015 will be a special year for AUSPACK as it will commemorate the 30th anniversary of the exhibition. The event is proudly owned and presented by the Australian Packaging and Processing Machinery Association (APPMA). Mark Dingley, APPMA chairman, said www.winebiz.com.au

it was hard to imagine what started out in 1985 as an exhibition for a dozen companies on a cement floor in the Horden Pavilion in Sydney, will now showcase more than 308 exhibitors, including 112 internationals. “AUSPACK has undoubtedly played a significant role in the industry for the last thirty years and the APPMA are extremely proud of their flagship offering,” Dingley said. “AUSPACK 2015 will be the biggest event of its kind and we welcome you to visit our Anniversary AUSPACK.” Processing and packaging machinery will continue to be a critical focus for AUSPACK 2015 with an impressive list of companies that have already signed up. AUSPACK is a convergence of the industry’s most powerful ideas and product showcases, including the newest food manufacturing industry innovations. AUSPACK will be held on the 24 – 27 March at the Melbourne Convention & Exhibition Centre and is strictly a trade event for professionals within the food and beverage processing industries. Visitor attendance is free for those who pre-register. Visit www.auspack.com.au for more information. March 2015 – Issue 614

Storytelling is the new marketing: Five lessons for wine brands shifting toward narrative In this article, Meg Houston Maker, looks at how to win consumer's hearts and minds. Her report is based on a panel discussion facilitated by Nomacorc. “HOW do I tell a story that makes my $15 Cabernet different from your $15 Cabernet?” The roomful of wine industry pros leaned forward in their seats. They’d gathered for a day-long discussion about how wine brands can use storytelling to win consumers’ hearts and minds. This session: “Telling the Story”, a panel discussion moderated by Nomacorc’s Katie Myers, communications manager for the Americas. Her question snapped everyone to attention. “Well, it’s not easy,” replied panellist Steve Heimoff, disappointing those hoping for a quick-fix. Heimoff is a wine journalist and director of wine communications and education at Jackson Family Wines. It depends on who you are, he continued, how big or small, how well you know your consumer. “You have to think, brainstorm, analyse - it’s hard work.”

March 2015 – Issue 614

Michael Fox chimed in. He’s vice president of brand and innovation for Safeway, and previously worked as a consumer strategist at PepsiCo–Frito-Lay. “All of you here are communicating the magic of Napa. You’re showing beautiful hills and beautiful sun and great grapes, the winery dog… And it’s all beautiful, but it’s all the same.” “One of the challenges is in not trying to be everything to everybody,” panellist Matt Sitomer added quickly. He’s a founding employee in VaynerMedia who consults with Fortune 500 companies on brand strategy and brand storytelling. “Don’t try to embrace all of that rich heritage.” You have to be yourself – uniquely yourself. Clearly, differentiation is key. But how can brands distinguish themselves in a crowded, noisy marketplace? The answer lies in transforming wine marketing into wine storytelling.

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And that demands a whole new way of working, a willingness to ditch tired tropes and trite clichés, to look beyond the features and benefits charts, the price-value equations, the ‘this wine got 91 points!’ blah blah blah. “Positioning statements are like Mad Libs for marketing,” said Fox. “Just fill in the blanks! It feels really forced. A much easier model for talking about product is to articulate it in the tone of a story.” And not just any story – your story, one that’s scrupulously authentic. For wine brands, that means looking at the company’s origins, its people and mission, to find product and brand narratives that are both compelling and truthful. Consumers are sceptical of being manipulated, and younger consumers – the Millennials now squarely in wine brands’ sights – are the most sceptical of all. The point of telling a story is not to persuade someone of something that

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winemaking isn’t true. It’s to persuade someone of something that is true. So, how should wine marketers transform themselves into wine storytellers? None of the panellists professed to have all the answers, but below are five recommendations gleaned from this rich discussion.

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1. First, figure out who you are Review your winery’s origins and ethos. Sitomer suggests asking yourself simple but essential questions: “Why does this winery exist in the first place? How did it come to be? What does it stand for?” The answers will help you define your enduring brand points, which you can use to drive content marketing across channels. So for example, if food-friendly wine is part of your brand ethos then, “go all in on food and wine. Make it all about that,” he said. Own the idea of food and wine pairing, and tailor that idea to channels where it can really shine. Create Pinterest boards featuring your wines surrounded by recipes from around the web. And not, “here’s a recipe for poaching salmon in our Sauvignon Blanc,” he cautions, but recipes that deliver value to anyone. “Be true to who you are, and be honest about what the brand is all about,” he said. “Then drive storytelling from a point like that.”

2. Decide how your enduring brand points differ from your neighbour’s, then make that difference central to your approach For example, at Frito-Lay, Fox led an effort to reposition Stacy’s pita chips. The existing marketing showed the chips in beautiful natural light, and “It was pretty, but it was boring.” So his team took a tour of the plant to look for inspiration – a return to the brand’s origin – and found out that it takes 14 hours to make a single batch of chips. “The plant workers were like, ‘Yes, it’s totally inefficient, but it’s totally the right way to do it.’” Fox’s team had found their differentiator, and this led to the new brand slogan; ‘the hard way, the better way, the Stacy’s way’. Testing this message with customers proved it would be a home run. “You all have differentiating details in all of your brands,” said Fox. “Latch onto them.”

3. Build stories with tension points and conflict “There are five narratives in the world,” said Fox. “How can you connect your brand to one of them?” www.winebiz.com.au

Regardless of whether you believe there are five or seven or a dozen, all story archetypes hinge on three elements: protagonist, goal, obstacles. There is always a conflict or struggle, some loss, a success, perhaps a transformation. So, if you think of your brand as a protagonist in a story, ask yourself… What is it trying to achieve? What’s in its way? That’s the stuff of true drama, with your brand as the hero at the centre. “You must look for tension points and conflict,” said Fox. Then connect your brand to the resolution.

4. Keep it fresh Let’s say you’ve successfully built a dedicated fan base around your brand. Your loyal customers always know how to find your wine on store shelves. How can you innovate without alienating these important consumers? To get the answer, go back to fundamentals, conducting qualitative and quantitative research to understand what drives the consumers’ connection to that brand. For example, at Safeway, Fox recently led an effort to re-fresh the Lucerne line of dairy products. He conducted consumer focus groups to understand which factors drove their feeling of emotional connectedness, then used those as the basis of the re-boot. “You have to ask yourself both, ‘what’s the timeless truth about your brand,’ and ‘What’s the timely expression of that truth?’” he said. Then modulate and refresh the look staying true to those drivers.

5. Continuously refine your voice Try a brand voice session, suggests Sitomer, gathering your team and posing questions like, “How would this brand say thank you? How would it say hello, or goodbye?” Find that voice, then figure out how to keep all communications human and conversational. This is especially critical in the wine social channel, where the chatter’s always happening in real time. Keep it light, don’t get bogged down. “There’s a tendency to overthink it,” cautions Heimoff. “But it’s just us!” – just a lot of people talking about something they love. Meg Houston Maker is a wine and food journalist; juried member of the American Society of Journalists and Authors; a Certified Specialist of Wine; and a professional member of the French Wine Society, the Society of Wine Educators, and the Guild of Sommeliers. Th is a r t icle or ig i na l ly appeared on the Nomacorc blog... http://nomacorc.com/blog. March 2015 – Issue 614

The influence of mobile apps on wine purchases When Meagan K French, from Lotus Growth , teamed up with Rick Breslin from Hello Vino, to research the sales impact of smartphone apps, they ended up reinforcing the value of the Hello Vino app. But aside from the good news for the wine shopping app, their work delivered some thought-provoking points for modern wine marketing. MARKETING WINE IN THE DIGITAL AGE THE traditional strategies and tactics through which marketers reached target consumers, typically by broadcasting brand messages to the largest audience possible, are being replaced by interest-focused digital strategies due to the advent of contextual targeting and the mediums through which those messages can be delivered. As a result, marketing campaigns have become more efficient and cost effective, while also garnering the benefit of measurement along each point in the conversion funnel. Calculating ROI and cost per acquisition has not only become possible, but is now expected. Pioneered by Google’s Adwords search keyword targeting and Facebook’s Interest Graph, category-focused mobile apps such as Hello Vino have created similar platforms in order to facilitate relevant engagement between brands and consumers. However, mobile is the key differentiator driving positive results when employing digital marketing tactics that were once only relevant for an e-commerce scenario, with the ability to now reach consumers making purchase decisions in the onand off-premise environments – at precisely the right time, in the right context.

SUPERSTART

MOBILE IS THE BRIDGE BETWEEN THE DIGITAL AND PHYSICAL Wine consumers are more engaged on mobile platforms than previous years, using mobile apps to not only educate them about wine but also guide them in purchasing decisions. A recent study published by Sonoma State University Wine Business Institute reported 23% of wine consumers “use wine apps to decide which wine to buy”.

IT REALLY IS ALL ABOUT CONTEXT Mobile marketing within niche apps provides brands with the advantage of reaching pre-qualified consumers at the precise time and location a purchase decision will be made. Further, the collection and analysis of data within mobile apps can be used to better target consumers through segmentation, which is especially important in the wine industry. While most mobile marketing efforts begin and end with awareness, the Hello Vino survey results reveal the most successful mobile campaigns are those placing relevant brands/ products into real-world buying situations by partnering with category-focused apps rich with consumer behavioural data and the ability to leverage location-specific calls to action.

NATURAL YEAST OPTIMISATION

SUPERSTART® Blanc

March 2015 – Issue 614

SUPERSTART® Rouge

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people & places

2015 Bell

Ringing

WIRRA Wirra Vineyards hosted the McLaren Vale Grape Wine and Tourism Association’s 2015 Bell Ringing Ceremony and district tasting on Friday, February 6. Andrew Kay, Wirra Wirra managing director and CEO, was the ‘master of ceremonies’. He started off by taking a selfie; led the traditional Bushing Wassail; invited the Bushing Kings to ‘ring in the vintage; and declared 2015 would be the greatest on record (which he clarified by pointing out, at that stage, Wirra Wirra hadn’t picked a grape yet). “For those involved in the creation of wine this year, may it be a time when: You make the wine you dreamed of when inspiration first struck; the wine doesn’t just speak of where it came from, but screams it like a banshee; and we don’t talk of nice, soft fruit flavours, but wines that sing, dance and explode across the palate,” Kay said. “And when, and only when, you know that you’ve made the best wine you possibly can… save a glass for me.”

A sneak peek from inside the Wirra Wirra barrel hall.

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

NZ Tel: 0800 KAURIWINE NZ Fax: 04 910 7415 Website: www.kauriwine.com Nic Bowen and Matt Caldersmith on official bell-ringing duty.

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March 2015 – Issue 614

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Andrew Kay halts proceedings to take a ‘selfie’. March 2015 – Issue 614

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Success story from somewhere off the radar IF YOU were to search the wine industry for the best example of joint cellar door, where do you think you would end up? You’d probably expect to find yourself in a well-known wine-tourism region, being offered something from a group of up-and-coming, small producers. But you would have taken a wrong turn. You should have been searching the Sunraysia. The Sunraysia Cellar Door (SCD) is a one-stop venue which represents 22 Murray Darling wine producers through wine tastings, private events and casual dining, conveniently located in the heart of Mildura. Occasionally doubling as the Mildura Tourism Centre, the SCD invites tourists and locals to experience an area which is rarely on the top of the list for enthusiastic wine tourists. The joint cellar door idea came to owners Greg and Sue Christensen when they noticed an absence of representation for one of Australia’s largest wine producing regions. “It was a bit sad because tourists were coming to Mildura and there’s probably only two or three wineries or cellar doors that they could actually visit,” said Greg Christensen. “With so many producers not having a viable cellar door, it was a matter of setting up a business model that would allow wineries to showcase their wines and a minimal cost so that it benefits all involved.” The concept was formed and the Christensen’s hunted for a space as creative as the idea. Unless you’re a local, you would never guess the Sunraysia

56 Grapegrower & Winemaker

Cellar Door was formerly a funeral home. Christensen, who claims he has heard enough ‘funeral parlour’ jokes to last him a few lifetimes, refurbished the building to create a friendly and welcoming regional cellar door. “I don’t think there’s too many jokes I haven’t heard about funeral parlours and wine. “I can safely say there is no spirits in there, it’s strictly a winery cellar door these days.” Christensen said, ironically, the only thing he didn’t inherit was the cool room, so he had to buy his own fridges. Almost 18 months since its transformation, the Sunraysia Cellar Door has welcomed an inundation of praise from both producers and consumers. The cellar door follows a standard retail business model, with Christensen purchasing all stock on a wholesale basis. “I own all the stock and apply a retail margin, there is no consignment at all,” Christensen said. “I asked the producers that the SCD retail at the same pricepoint as their own recommended retail price (RRP), so therefore they sell to me at a reduced case rate, I can apply a set margin and we all retail the same RRP.” Christensen said the business model was successful because all the participating wineries were working collaboratively, not competitively. “Wineries who have their own cellar door are involved, we all work together,” Christensen said. “I send visitors to their

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March 2015 – Issue 614

cellar doors and they send visitors to me. It works very well.” Julie Holm, area manager of Trentham Estate – the winery with the busiest cellar door in the region that also stocks its wines at the SDC – echoed Christensen’s statement, saying the wineries were able to work together because they offered different experiences. “Trentham Estate has a mutually beneficial relationship with Sunraysia Cellar Door,” Holm said. “Tourists who visit Greg and his team are referred out to us for an afternoon of wine, enjoying the views of the Murray River. Similarly, when we have visitors whose first stop is Trentham Estate, we send them to Sunraysia Cellar Door to try wines from other producers in the region. Many of these producers don’t have their own cellar door sales and therefore visitors have the chance to taste all that our region has on offer.” Although participating wineries have no say in the running of the business, Christensen said he was always happy to take on suggestions in monthly meetings held for the wineries of Mildura. George Shinas, owner of Mildura’s Shinas Estate Wines, has been involved in SCD from the beginning and said the initiative was 'definitely working'. “It was something we needed and lucky for us, Greg set it up,” he said. “Mildura’s not recognised as a wine region which is quite surprising given that we’re the second biggest growing area in the district.” Shinas said apart from the “cheap and cheerful” big export wineries, there are a number of boutique wineries which lacked representation because it was not viable to run a cellar door. “We grow very premium wines that are stocked in the best restaurants in the area. Consumer’s will try the Guilty Shiraz and ask if I have a cellar door, well it doesn’t pay for me to have

March 2015 – Issue 614

I don’t think there’s too many jokes I haven’t heard about funeral parlours and wine. I can safely say there is no spirits in there. one, so now I can send them to the Sunraysia Cellar Door and know they are getting great service,” Shinas said. Acknowledging Christensen as the key behind the “fantastic facility’s” success, Shinas said the sales of his wine were not just exceeding expectation, but surpassing them tenfold. “Greg’s a rock star at selling wine,” Shinas said. “He selects the best wine of the region and stocks it, the area has a lot of wines and there’s no good stocking something that no one’s going to buy.” With more than 200 people walking through the door each week, Christensen said the SCD was designed with the consumer in mind. “I was never going to charge for tastings because I have always been anti trying to extract money from customers as soon as they walk in the door, it feels negative,” Christensen said. Visitors have the option to taste more than 250 wines, but Christensen said he has a few tactics to ensure the SCD complies with RSA rules. “Let’s just say I set up the tasting stock well, with all of the producers, as part of their contract being here,” Christensen said. Wine producers buy in on the premise they will be featured for two months of the year, where they will be the first pour for any tastings. Christensen said this generally eliminates any

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winemaking

wastage issues as consumers are happy to taste the wine that he suggests. “I guide the customer to try these wines first, but after that they can try whatever wines they like.” Christensen said. While the business model has proven to be a success, the SCD also sits comfortably at the top of Trip Advisor’s list of things to do in Mildura. “Feedback has been great,” said Christensen. “We are so happy to be ranked as number one, being a new business in town.” The staff members have been described as professional, knowledgeable and friendly in online reviews, most of which rate the venue top marks. Christensen advised anyone in the wine industry who was

interested in opening up a regional cellar door to visit the SCD as a starting point. “Base yourself in the centre of town so that people don’t have to drive and set up a good business model working with the wineries – not against them,” he said. “Keeping in mind, I’ve worked in the wine industry for 30 years, so I have an understanding of how it works behind the scenes.” Looking to the future, Christensen said he planned to expand the Sunraysia Cellar door to include an alfresco dining area and a new indoor lounge area due to increasing popularity. “The area is not slowing down,” Christensen said. “We produce 75 per cent of Australian wine, we are the wine industry.”

Tough times are good times to build competitive business brands For over 50 years Grapegrower & Winemaker has built wine industry supplier brands and businesses. Now more than ever, the imperative is to maintain your market presence in PRINT and ONLINE. So for your next branding or “call to action” advertising campaign, you can trust Grapegrower & Winemaker as the leading industry magazine with the recognition and a committed subscriber readership, to target your market.

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March 2015 – Issue 614

people & places

Lovin’ Langhorne Creek THE Love Langhorne Creek weekend, held on February 7 and 8, introduced consumers to the region’s alternative wines. Lian Jaensch, Langhorne Creek Grape and Wine executive officer, said about 900 visitors enjoyed the weekend, keeping the seven cellar doors and wineries at Langhorne Creek on their toes.

George Stone, Dean Littlefield & Garry Van Der Kolk (all of Adelaide) with winemaker Rebecca Willson (Bremerton).

Jeff and Jenny Wundersitz (Strathalbyn) with Jess Shapter, Kate Cooper, Tyler Follett and Jess Lavering from Lake Breeze.

For further information, please contact Kauri

Liz Adams (Brothers in Arms winery) with Leeann and David Willson of Adelaide tasting Malbec. March 2015 – Issue 614

AUS Tel: 1800 127 611 AUS Fax: 1800 127 609 Email: winery@kauri.co.nz

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

Grapegrower & Winemaker

people & places

Scott and Wayne Grope, helped John Kalleske with a ceremonial grape crush.

2015 Declaration of Vintage ON A SWELTERING Sunday in midFebruary, the Barons of Barossa wine fraternity held its traditional ‘declaration of vintage’ in Tanunda. The event involved a ‘blessing of the grapes’ in the historic Tabor Church; a procession, led by the Tanunda Town Band, along the main street; and the Barossa winemaker and vigneron of the year award announcements. Ben Radford was named 2015 Barossa winemaker of the year. Radford, was born and raised in the Barossa, has winemaking experience in Europe and South Africa and is Rockford Wines managing director and winemaker. The 2015 Barossa vigneron of the year is John Kalleske, an advocate for biodynamic farming. The late Herman Thumm was

honoured with a plaque to be placed on the Barons Wine Walk of Fame, honouring his major contribution to the Barossa. James March, Barossa Grape and Wine Association CEO, announced Jamie Nietschke as the recipient of a service to industry award. Louisa Rose, the Barons of Barossa honorary vigneron, provided the vintage report. “Things started well with above average early winter rains that filled the soils and dams,” Rose said. “August and spring were drier and warmer than average, meaning the vines got away to a good healthy start. “Unfortunately this dry weather meant that when the night time temperature dipped there were again some late season frosts – not as widespread as the previous year but equally damaging for those

where they occurred. “An average December was followed by below average temperatures in January. “In the second week of January good rains fell, which kept vines healthy and grapes ripening. In fact the ripening conditions have been near perfect, and the result is that vintage is already well underway. “Harvest has started in many varieties on the Barossa floor, and also in the Eden Valley, and it is coming in quickly! Whites are showing delicate flavours and lovely natural acidity, and reds strong colours and rich flavours. “Vintage will keep going at a lively pace, grape growers and winemakers will be sleep deprived, but the result will be that 2015 is remembered as a great Barossa and Eden Valley vintage.”

Aaron Penley leads the procession along the Tanunda main street.

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March 2015 – Issue 614

James March, BGWA CEO, with Jamie Nietschke the recipient of a service to industry award.

Stephen Henschke, the wine fraternityâ&#x20AC;&#x2122;s Grand Master, toasts the 2015 vintage.

Alastair Ashmead and his daughters (from left) Sophie, Charlotte and Annabel.

For further information, please contact Kauri NZ Tel: 0800 KAURIWINE NZ Fax: 04 910 7415 Email: winery@kauri.co.nz

AUS Tel: 1800 127 611 AUS Fax: 1800 127 609 Website: www.kauriwine.com

Ben Radford, 2015 Barossa winemaker of the year. March 2015 â&#x20AC;&#x201C; Issue 614

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winemaking

My wine had low turbidity but still needed extensive filtering – why? Greg Howell Vintessential Laboratories

recommends. The higher the FI number, the lower the filterability. As well as using the same filter material that is used in the bottling line, it is also wise to do the filterability test at the same temperature as the filtration will be done in the bottling line to ensure the best correlation between the filterability test and the actual filtration is obtained.

WE OFTEN hear our winemaker customers complain “the wine had a turbidity of less than one NTU but the bottling company charged us extra for filtration!”. This extra filtering needed at bottling is often unexpected, but there are two tests that can be done to check the condition of the wine prior to sending it for bottling, to help prevent these nasty surprises. These tests and how to best utilise them is detailed below.

FILTERABILITY INDEX APPARATUS

FILTRATION Prior to bottling most wines require some filtration, in many cases through membrane filters. As wine is a complex medium with a wide variety of constituents, it is not always easy to tell how well the filtration will proceed. Even wines that appear very clear can block filters and cause delay and extra expense if they need extensive filtering prior to bottling. There are two specific tests that can be used to determine how easy the wine will be to filter; this ease of filtering is commonly known as filterability.

TURBIDITY The clarity of wine is often measured by a benchtop turbidity (nephelometery) meter. This is a measure of the particulates in wine, the unit of measure being Nepholmetric Turbidity Units, usually abbreviated and referred to as NTUs (Nephelometer comes from the Greek for ‘cloud’)(1). The principle of measurement of a turbidity meter is that a light beam is shone into the wine sample and the light scattered by particles in the wine is measured. The scattered light is measured in NTUs, the higher the number the cloudier the wine. Turbidity meters are quite a simple instrument to use and are often found in small winery laboratories as they are often used during the fermentation process as well. A common and popular brand can be obtained for less than $2000, so they are relatively inexpensive if regular testing is required on site. This test is also usually offered by consulting laboratories as well, so if a winery doesn’t have a turbidity meter

62 Grapegrower & Winemaker

Figure 1: A popular Hach turbidity instrument

they can get a measurement done quite easily and cost effectively, for typically less than $20 per sample. It is of course important the wine is homogeneous prior to sampling. However particulates are not the only constituents of wine that can cause poor filterability. Large dissolved molecules and colloids are also present in wine and as they are not particulate, they are not measured in the turbidity tests.

FILTERABILITY INDEX A less common but also important measurement is Filterability Index (FI). This is a measure of how easy the wine is to filter and can be very useful when the wine appears clear but has nonparticulate materials that can cause filter clogging. Such materials include glucans, proteins and the now the more commonly used carboxymethylcellulose (CMC) (2). The Filterability Index test involves filtering a wine under certain conditions. In a popular wine analysis textbook (1), the conditions recommended are 2 bars of pressure and a 25mm diameter 0.45um membrane filter. A simple calculation gives an FI measurement; this can be compared to the FI limit that the bottler www.winebiz.com.au

A basic and manually operated Filterability Index apparatus can be readily purchased and used in your own laboratory. A typical setup costs approximately $2000. They are quite simple to use but do require a gas bottle (typically nitrogen) for applying pressure to the wine being filtered. The only consumables used are the membrane filters and these are very inexpensive. Automatic instruments are also available but come with a price tag of around $12000. These could well be suitable for larger wineries with their own bottling lines and also for bottling companies. It is doubtful if this expense is warranted for smaller wineries. One key problem with doing this test yourself is that it is important to use the same filter material that is used in the filters in the bottling hall. As there is no one standard filter material that is used in bottling halls, it is important to find out what membrane material they use in their filtration and match the same matrix in the Filterability apparatus in your laboratory. This means that each winemaker or laboratory manager needs to check with their bottling hall and be sure they can match the filter material. If the FI apparatus is out of your price range then another way to get a Filterability Index measurement done is to send a sample of your wine to the bottling company prior to shipping the wine for bottling and ask them to do an FI for you. The bottling company should have a FI criteria that they stipulate and by getting them to do the FI test, you should be sure they use the same filter media in the test as well as in the bottling hall. March 2015 – Issue 614

It is recommended that all wines are tested for both Turbidity and Filterability Index prior to being sent for bottling. These tests can be done in the winery laboratory, the consulting laboratory or at the bottling hall. One other problem with the FI test is that there is not one standard version of the test that is used across the industry. In a recent article (2) some changes were recommended to the test that are purported to improve the reliability of the results. Commendable as this is, it does show that a standard test procedure has not yet been agreed by all, which is why comparisons between different laboratories is difficult.

Figure 2: A basic filterability apparatus

March 2015 â&#x20AC;&#x201C; Issue 614

for the winemaker. Unfortunately there is no one standard Filterability Index test, so it is best to work in with the individual bottling line and adopt the same procedure used there to avoid any discrepancies and confusion.

REFERENCES

1. Iland, P; et al, Monitoring the winemaking process from grape to wine: techniques and concepts, PIWP publishers, pp 96-99

CONCLUSION

2. Bowyer, P; Edwards, G; Australian and New Zealand Grapegrower and Winemaker, November 2014, pp 80- 85

It is recommended that all wines are tested for both Turbidity and Filterability Index prior to being sent for bottling. These tests can be done in the winery laboratory, the consulting laboratory or at the bottling hall. By performing both these tests a better idea can be obtained as to how well the wine will pass through membrane filters, thus potentially saving time and money

Greg Howell is the founder and Managing Director of Vintessential Laboratories. He can be contacted by email on greg@ vintessential.com.au. More articles on related topics are available on the Vintessential website: w w w.v intessential.com.au/resources/ articles/

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Filter characteristics explained Have you ever wondered why some filters cost more than others? Or perhaps how two filters that physically look identical can be vastly different in price? Or even why is it that filters seem to be very similar in porosity (e.g. 0.5um vs. 0.45um) yet can vary enormously in performance and price? In this short article Paul Bowyer explores some of the reasons for these apparent anomalies in the world of filtration products.

Filtration

FILTER TYPES AND CONSTRUCTION THERE is a wide variety of filters available on the market, and previous publications have discussed many of these differences in terms of wine filtration products (Bowyer, Edwards and Eyre, 2012; Bowyer, Edwards and Eyre, 2013; Bowyer and Edwards, 2014). Differences between filters are not always apparent, although with some understanding of certain factors these differences can be ascertained, and for this a technical data sheet is typically required. Filter construction varies according to the design function of the filter. While it is possible to filter pretty much any liquid with one filtration stage, this is not a cost-effective enterprise. For example, sterile wine filtration can be achieved by simply pushing the wine through a 0.45um integrity-tested membrane, which is fine if you don’t mind installing a new wine membrane every five minutes. For this reason filters are constructed according to purpose.

physically look the same and have similar void volumes, yet their efficiencies and performance vary due to the different ways in which they are fabricated, and this is reflected in the price difference between them. The correct filter for the job depends on the application, desired outcomes for the process and the budget of the customer, and it is BHF’s job to determine which is fit for purpose.

NOMINAL VS. ABSOLUTE This terminology refers to the manufacturing tolerances employed during construction of the filter. A nominal filter will have broader manufacturing tolerances, and so the variations in effective porosity are greater than for an absolute filter. These differences can be accurately defined, and for absolute filters this is referred to as an efficiency rating or a -ratio. The -ratio of a filter is the ratio of particles captured to that passed for a given grade. For example, if a 1um filter retains 1000 particles of a size greater than 1um but allows 1 through for every 1000 retained, the filter is said to have a -ratio of 1000. This can be converted to a percentage efficiency by using the formula below: Efficiency = 100( – 1)/ Table 1: Conversion data for -ratio and efficiency. -ratio

% Efficiency

Absolute? No

100

1000

99.9

For some manufacturers

5000

99.98

Yes

An efficiency of 99 per cent sounds pretty good, right? This value is perhaps acceptable for a nominal filter, but not for an absolute filter, and this is where the technical data sheet becomes invaluable. Some manufacturers do not make it clear whether their filters are nominal or absolute. Others do not present this information in a format that is easy to understand. Yet others consider an absolute filter to have a -ratio of 1000 (99.9% efficiency), but for most this figure is 5000 (99.98%). As an example, consider the filters in Figure 1. The upper filter is an Amazon SupaGard, a nominal depth filter often used for water filtration. The lower filter is an Amazon SupaSpun, an absolute depth filter, also used for water filtration. Both filters are made of spun-bonded polypropylene of the same porosity rating and have a polypropylene core. Both filters

64 Grapegrower & Winemaker

Figure 1: A comparison of two visually indistinguishable depth filters, one nominal (upper) and one absolute (lower).

To complicate matters further, no standard method exists for determining filter performance. Moreover, -ratio will change throughout the life of a filter, since as it loads up during usage the effective porosity decreases, meaning the filter becomes more effective as it blocks up. The end result is that any nominal filter will be less “efficient”, in the sense of particulate retention capability, when it is new. In terms of wine depth filters, these are typically in sheet or lenticular format. In almost all cases these filters are nominal, which is why performance across brands is not as simple as comparing sheet materials of the same stated porosity. Porosity typically spans a range (e.g. 1 – 2um) for any given grade of filter sheet, to encompass the spectrum of retention capacity of that nominal grade (Figure 2). Further, some grades of sheet are described as “sterile”, but this again is a nominal term, since only an integrity-tested membrane can truly be considered to be a sterile filter.

CONSTRUCTION MATERIALS AND FILTER TYPE Filter construction varies according to application. Situations involving harsh chemical treatments require highly resistant production materials, such as polypropylene. If no harsh chemicals are being used (caustic soda being a problem in some applications in this regard), a glass microfiber medium can be extremely effective. End caps on filters can be reinforced with glass fibres to provide increased strength if repeated sanitisation is required, such as for wine membranes. We have discussed

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ARDS AW

WISA SU P

OF THE YE AR IER L P

WINNER 2014

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Figure 2: Excerpt from a Becopad porosity chart, indicating both nominal porosity (um, on the ordinate axis) and nominal flow rates (Lm-2min-1, on the abscissa). Porosity and flow rate are usually proportional.

Figure 3: A sectional comparison of nylon (left) and PES (right) membranes, illustrating the typical differences in symmetry between membrane types. Note the tighter, inner section of the PES membrane.

in detail the differences between nylon and polyethersulfone (PES) wine membranes in a previous publication (Bowyer, Edwards and Eyre, 2013). Aside from chemical differences between these two polymers, there are significant physical differences that impact on the way the filters function, in terms of colour stripping, flow rates and even integrity testing. If the application requires a high dirt-holding capacity, typically a depth filter will be used, such as the lenticular filters commonly used for cellar filtration or as wine membrane pre-filters. These have some thickness to the filtration medium, designed to entrap and retain particulates. The very nature of this physical entrapment mechanism makes the regeneration of depth filters quite difficult, unless the retained particulates can be dissolved and pushed through the medium, in which case a forward flush is equally valid. If the application requires a higher flow rate, or of the filtration stream is not overly burdened with particulates or microorganisms, a pleated filter is more suitable, as it has less depth capacity but presents a much higher surface area to the flow stream, which allows a higher flow rate. Wine membranes represent the extreme of this philosophy, in that they have very high surface areas, facilitated by a thin layer and excessive pleating, but very little depth. When visualising a membrane cross section it helps to think of a very thin sponge. In the case of nylon membranes, they are typically cast in a symmetrical manner in terms of cross section, so when they encounter load and block, they block on the surface and minimal ‘depth’ in the membrane is used. PES membranes are typically cast asymmetrically, with coarser outer regions and a progressively tighter core, which allows them to not only flow faster but also to exhibit some ‘depth’ capacity, a characteristic not usually attributed to membranes (Figure 3). This in turn can result in a longer service life.

POROSITY Filtration porosity is typically expressed in terms of microns (um). Unless two particulate filters being compared are absoluterated with the same -ratio, porosity comparisons are relatively meaningless. Filters come in a range of porosities, and so can be optimised for performance according to the task at hand. In terms of wine this pertains to the specific loading that the wine will present to the filter. A question that is often asked is, ‘what grade of filter should I use to filter my wine at X NTU to get it down to Y NTU?”. This is impossible to answer accurately without an understanding of the particle size distribution and

66 Grapegrower & Winemaker

When visualising a membrane cross section it helps to think of a very thin sponge. colloidal status of the wine. Usually a filtration grade estimate is made based on a combination of experience and historical data. Considering only the stated porosity of an absolute-rated filter, there should be little difference between a 0.5um particulate filter and a 0.45um membrane, since there is only a difference of 0.05um, yes? Not so! Particulate filters and membranes are evaluated for efficiency in two different ways, and they are not transposable. Particulate filters use -ratios, but membranes use log reduction values (LRV).

LOG REDUCTION VALUE (LRV) A log reduction value is another way of expressing filter efficiency. It is typically used to describe the efficiencies of membranes at removing micro-organisms, as the numbers become too high for -ratios to be conveniently used. For example, the Parker-domnick hunter Bevpor PH 0.45 um wine membrane is fully retentive of Saccharomyces cerevisiae, and also has a stated LRV of 9.1 for the organism Pseudomonas aeruginosa, meaning that the -ratio for the latter organism is 109.1, or 1,300,000,000:1, or 99.9999999 % (Figure 3). LRV’s are often expressed for several micro-organisms on a technical data sheet, but the organisms tested are not common to all filter manufacturers, and a direct comparison requires commonality of test organisms and conditions. LRV’s are also more meaningful for organism retention since organisms are able to deform, whereas particulates typically are not, and so a measured organism challenge yielding an LRV will provide more meaningful data than a simple particulate retention test.

INTEGRITY TESTING Integrity testing is a method whereby a membrane can be confirmed as being integral, with no holes or leaks in or around the filter. The filter is wet out completely, then the upstream side of the membrane is sealed off and pressurised, and the pressure drop over time measured, often with the use of a specialised pressure measuring device called an integrity tester. The gas (usually N2) will slowly diffuse through the wet membrane to the open downstream side of the filter at a defined rate.

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March 2015 – Issue 614

over the test period is below the calculated allowable value, the filter is declared as integral and fit for purpose. Since this process cannot be applied to cross-flow filters, they should be considered as non-sterile filters only.

SUMMARY Comparison of different filters is not a straightforward process, and several factors should be taken into consideration. Ultimately, testing and/or process trials must be undertaken to evaluate true cost-effectiveness of any filter. A filter that is cheaper to buy initially may ultimately lead to higher ongoing costs in terms of filtration performance and associated staff time allocation for change-outs. Dr Paul Bowyer is the Regional Manager (SA/WA & SIHA) for BHF Technologies (Blue H2O Filtration).

References

Bowyer, P. K., Edwards, G. and Eyre, A. (2012) NTU vs wine filterability index – what does it mean for you? The Australian and New Zealand Grapegrower and Winemaker, October issue (585), 76-80. Bowyer, P. K., Edwards, G. and Eyre, A. (2013) Wine filtration and filterability – a review and what’s new. The Australian and New Zealand Grapegrower and Winemaker, October issue (599), 74-79. Figure 4: Excerpt from a technical data sheet for the Parker-domnick hunter Bevpor PH indicating LRV’s for several organisms across 3 levels of porosity.

Bowyer, P. K., and Edwards, G. (2014) Understanding wine filterability index: an overview and some insights. The Australian and New Zealand Grapegrower and Winemaker, November issue (610), 80-85.

All test parameters are specific to the housing and upstream pipework volume, filter type, size and porosity, and the test is strongly affected by temperature. Provided the pressure loss

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Wine filterability index Paul Bowyer, from Blue H2O Filtration, tackles the topic of filterability index. THE MEASUREMENT of filterability index (FI) is quite straightforward, but without appropriate methods and equipment it can be cumbersome and time consuming for laboratory staff. Typically, a sample is delivered to a membrane disc at a constant 2 bar, with the time recorded to pass 200 and 400 mL (or g, in the case of the BHF automated FI unit). A simple calculation provides the filterability index: FI = T400 - 2T200 Any fouling of the membrane slows the flow of sample, increasing T400, and so when the formula is applied an index is generated. The assay can be performed manually, but it is far easier to use an automated unit. Critically, the membrane discs used for FI determination must be the same as those membranes used at bottling. FI measurement does not replicate the bottling process, but is used to detect problem wines, specifically those that will cause unacceptable loading of the final membranes, and represents a way of avoiding both production delays for the packager and elevated filtration costs for the customer. Some laboratories not only use different methods for FI analysis, but also different membrane discs (e.g. PES, nylon or cellulose ester), disc sizes (25mm or 47mm) and membrane porosities. In Australia 0.45um final membranes are typically

used, and increasingly PES is gaining prominence over nylon as the material of choice for several reasons. To understand the importance of using the correct membrane disc to measure filterability, consider the comparison in the accompanying figure, in which the same wine was measure for FI using four different types of membrane. For each membrane type different filterability behaviour is observed, and so the measured filterability indexes would be vastly different. Correct FI measurement protects both the customer and the bottler by helping to avoid expensive filtration costs. For more information, contact Blue H2O Filtration. P: +61 (03) 9564 7029 E: info@blueh2o.com.au

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www.buchervaslin.com Your success is our priority March 2015 – Issue 614

3M wins innovation award Our results from the field indicate that this could be up to double the life. Inconsistent wine filterability: In this application the inclusion of two grades of media is the equivalent of having two stages of filtration but without the requirement for extra capital expenditure. It provides greater flexibility with less hardware and less downtime. Associated costs such as sanitization are also

reduced as there are less housings in the line. Small volume, high-value product: For wineries with these products the incorporation of two grades of media into a single cartridge mean that filtration might be carried out in a single step. The reduction in housings leads to gentler filtration through fewer filtration passes and less losses from hold up volume.

AWARD WIN: Sandy Donaldson (DW Fox Tucker Lawyers) presenting the WISA Innovation Award to Paul McNicholas (3M Purification).

THE 2014 Wine Industry Suppliers Association ‘supplier of the year awards’ recognised 3M with the DW Fox Tucker Lawyers Innovation Award for the ZetaPlus™ MH Series Filters. The judges commented that “3M has made a significant leap forward in the area of wine filtration. Specifically designed and manufactured in Australia to meet our industry’s needs, the ZetaPlusTM MH Series Filters offer better utilisation of the depth of the filter meaning it filters longer and removes the finest material. The innovative filter reduces capital costs for winery, fits to existing machinery, contributes to better quality wine, extends cartridge life and is applicable to both small and large wineries.” 3M has developed a dual layer charged lenticular filter that is the same size as the standard offering. By reviewing the media incorporated into the cartridges we were able to introduce a more porous layer on the outside, with a tighter layer inside. Doing this effectively provided the customer with two filters in one. We have developed three variants of the MH cartridge allowing for a degree of flexibility in cartridge selection.

CUSTOMER BENEFITS Consistent wine filterability: The new MH cartridge acts as a pre-filter resulting in an extended life of the cartridge. March 2015 – Issue 614

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Oak Barrels and Tanks

Seasoned barrels deliver the goods Oak Barrels & Tanks

ANCIENT: Barrelled for 100 years, the recent release of Seppeltsfield’s vintage Tawny dates back to 1915.

BAROSSA Valley’s Seppeltsfield has released a new vintage of one of Australia’s most historically-significant wines, with the 1915 Para 100 Year Old Vintage Tawny officially unveiled in late February. Carefully nurtured for a century, the 37th release of the Tawny (previously known as Australian Port) was an extraordinary feat of patience. To produce the special vintage, the finest parcels of Grenache and Shiraz were selected from the Seppeltsfield Estate vineyards and reserved for crafting

70 Grapegrower & Winemaker

the 100 year old Tawny. Among other traditional techniques, the fruit has been crushed in the Seppeltsfield Gravity Flow Winery, where components were foot-pressed in traditional laggars. Following open tank fermentation, the wine has been fortified with Brandy spirit and directed to old oak barrels to rest within the renowned Centennial Cellar. A mixture of old fortified wood, the barrels were deliberately wellseasoned so they would not impart oak flavour into the wine. www.winebiz.com.au

Originally crafted by generations of coopers at Seppeltsfied, the barrels are currently maintained by on-site cooper, Andrew Young. The barrel aging has been focused on the development of concentration through oxidation, rather than introducing secondary oak character. American, French or other origin timbers could be mixed within the ‘centennial collection’ holding of barrels. Topping barrels have been used to keep a dedicated 100-yearold barrel as full as possible, as it evaporated over time. March 2015 – Issue 614

Progressively transferred into smaller barrels, the wine would continue to evaporate and build in concentration. An estimated three per cent has been lost each year to the ‘angels share’, with the wine continually concentrating in flavour, aroma and viscosity during its maturation in barrel. Marking the centenary observance of ANZAC, the 1915 vintage Tawny was crafted in the same year over 165,000 Australians enlisted for service in World War I and Australian and New Zealand forces first landed at Gallipoli. Warren Randall, Seppeltsfield managing director, son and grandson of First and Second World War servicemen, said he was proud of the commitment to maintain the wine through one of the Australia’s toughest times in history. “It is incredibly humbling to be the only estate globally to release a wine this year that’s birth coincides with when our ANZAC national spirit was first being forged,” Randall said. “To think that the liquid in the bottle was created at a time when many young Australians were displaying character, courage and mateship in the face of conflict is deeply emotional for me.” Seppeltsfield remains the only winery to release a 100-year-old wine each year.

ANCIENT: Barrelled for 100 years, the recent release of Seppeltsfield’s vintage Tawny dates back to 1915.

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TOP TIPS:

Avoid brettanomyces contamination during barrel ageing Murray McDonald is the director of Wine Barrel Cleaning, which specialises in dry steam machines that clean, sanitise, de-tartrate and re-hydrate wine barrels. Through its umbrella company Duplex Cleaning Machines, Wine Barrel Cleaning has more than 25 years’ experience in the distribution of dry steam machines. Wine Barrel Cleaning’s machine manufactures are fourth generation winemakers. With their strong wine industry knowledge has been incorporated into the design and operation of its steam machines. BRETTANOMYCES is a well-known wine spoilage microorganisim to winemakers around the world. Across the past five years, more research and analysis has been conducted on the impacts of brettanomyces, and what conditions make a wine batch more susceptible to contamination. What has been uncovered is that one of the most common stages of detection of brettanomyces is during the barrel ageing process. Cellar and barrel hygiene are key to reducing the risk of brettanomyces growth. Particularly for a vessel that is used to store, age and enhance wine, the highest of hygiene methods are vital to wine quality. The following are the top tips to avoid brettanomyces contamination during the ageing process:

DON’T USE ‘WARM’ WATER AS A DISINFECTOR PRIOR TO AGEING The traditional process of washing barrels using large amounts of water to flush, rinse and clean out barrels does not constitute for a high standard of barrel disinfection. Although many winemakers may think they are using hot water, often this is not the case once the water has reached the centre of the barrel and has been flushed throughout the barrel over a period of time. Water, if not continually heated, will decrease in temperature. It is recommended that a temperature of +160 degrees Celsius is used to kill brettanomyces and other bacteria. Using hot water alone is merely just ‘washing’ a barrel, not disinfecting it.

ENSURE NEW WINE ISN’T MIXED IN WITH THE OLD The oak used in wine barrels is very porous, and accumulates tartrates and old wine that have been previously stored inside the barrel, including brettanomyces contaminated wine. By

using inadequate barrel cleaning methods that don’t get into the pores of the oak, this leaves your wine at risk of being mixed in with an older, contaminated batch of wine. A wine barrel cleaning method that uses a high temperature, dry steam vapour property is necessary to release old wine that has been absorbed inside the wood. Due to steam being a vapour, it can get into barrel crevices that water can’t reach, allowing for a complete safeguarding process. A key way to test whether a barrel is clean or not is circulating high temperature steam vapour around a supposedly clean barrel for approximately 10 minutes. After 10 minutes, empty the wine barrel of residue and see if it drains to expose old wine. For more information, contact Wine Barrel Cleaning www.winebarrelcleaning.com.au E: info@winebarrelcleaning.com.au P: 1300 577 722

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Forklift supply and service experts LIFTEK Australia Pty Ltd is a family owned and operated business specialising in the supply and support of Australian winery material handling needs and cleaning equipment. “We have the knowledge and support you require and can have it done yesterday,” said Vince Staltare, who founded the company. “We are at the forefront of the Australian leading wineries, right down to the small boutique wineries. We specialise in tailoring forklifts to suit your needs, we can back up our products Australia wide.” Whether it is a pallet jack you require or a 32-tonne container handler, Liftek can help with these requirements – and everything in between. If you need forklift attachments, or forklifts for long-term or casual hire, just call the father-son team of Vince and Chaise. “Don’t forget about the huge range of over 150 used forklifts we have on hand,” said Vince. “We will have something for you at the right price.”

Liftek is based in Griffith NSW and is a dealer for Toyota Industrial Equipment, and suppliers of Karcher Cleaning Products, JLG Access Equipment, DriveIn and Pallet Racking, Agip Oils & Lubricants and Ducted Vacuum Systems. Liftek offers a full back-up service on all products sold and endeavour to get their customers up-and-running as quickly as possible. They understand how costly down time is and the factorytrained technicians are able to source parts and repair all makes and models of material handling products and cleaning equipment. There are currently more than 100 forklifts in the Liftek hire fleet, ranging from one tonne to 50 tonne capacity with a full range of petrol, LPG, diesel and electric units. When it comes to cleaning your winery or warehouse (including bottling lines, wine barrels, cellar and presses), Liftek are also on hand to help. If you need to keep your winery above BRC certification (global standard for food safety) and HACCP (general principal of

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VA cases highlight importance of good ullage management OXYGEN exposure and poor ullage management are the two main causes associated with recent cases of volatile acidity (VA) issues, confirmed by the Australian Wine and Research Institute’s (AWRI) helpdesk. AWRI oenologist, Matt Holdstock said VA is a sign of spoilage and is quite easily measured as acetic acid. “It can arise from a number of different causes, and these include wines sitting on ullage or exposed to oxygen for periods of time allowing spoilage organisms, such as acetic acid bacteria, to produce significant quantities of acetic acid under aerobic (oxygen-rich) environments,” he said. “Other bacteria including lactic acid bacteria can also produce significant quantities of acetic acid in the presence of sugar, as can yeast, in particular Brettanomyces yeast, when grown under aerobic conditions.” Holdstock said spikes in VA problems do happen, particularly in difficult seasons. “For instance in 2011, which was significantly wet with high disease pressure in South Australia and Victoria, there were a lot of disease problems in the vineyard immediately prior to harvest. These translated to a tougher winemaking year and the presence of higher populations of microorganisms capable of spoilage,” he said. “That vintage we saw a lot of microbiological issues including

elevated VA and other spoilage problems. In some cases in 2011, VA was present before fermentation had even commenced.” Holdstock said VA is not something that every winemaker battles with every year, but the potential for problems to occur is never too far away, especially when moving wines around and storing them in tanks, barrels or other storage vessels. “A few of the most recent investigations have been associated with a rise in VA post-fermentation and during storage,” he said. “Keeping wines off ullage and free of oxygen will go a long way towards preventing acetic acid formation and spoilage.” He said solving winemaking problems, including VA spoilage, can be as simple as asking the right questions and having all the information at hand, early on. “Getting the complete picture including the history of the wine from crushing through to storage and all analytical data associated with that wine, allows the AWRI’s oenologists to gain the full picture and pin-point where the problem might have started, and what has ultimately caused the issue,” he said. If a problem is identified, the first port of call should be the AWRI helpdesk during business hours on 08 8313 6600 or by email: winemakingservices@awri.com.au or alternatively the AWRI website, which is constantly being reviewed and updated. The AWRI helpdesk service is provided free-of-charge to Australian through funding from AGWA.

We offer Premium Insulation Services to wineries Australia wide.

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74 Grapegrower & Winemaker

Contact Dan Brannan on 08 8369 9515 or d.brannan@winetitles.com.au www.winebiz.com.au

March 2015 – Issue 614

sales & marketing

Wine labels:

What’s on the outside matters Bottling, Labelling & Printing

You’ve just tucked away a special parcel of wine into its barrels and you think it could inspire a new product. You think the finished product will sit outside of what your existing customers have grown to know and love about your current range. But you’re short of inspiration to come up with a new label. Who ya gonna call?

THERE are actually a lot of options out there for winemakers who are looking to remarket their wines to a different consumer. But the wine industry can be an overcrowded marketplace and often the hardest part of the process is knowing where to start. Nina Chalmers, director and designer of Graphic Language Design in Adelaide, said a well-designed and effective label can be the first step in engaging with a new consumer. Chalmers has developed a guide for winemakers who are looking to revive their presence in the marketplace.

GET TO KNOW YOUR CUSTOMER Grabbing the attention of the right consumer using label design is a constant challenge for designers and marketers. In order to get the best result it’s important for winemakers to have a clear idea of the needs and aspirations of those they

March 2015 – Issue 614

are planning on marketing their wine to, before employing the expertise of a designer. - Who do you want to be marketed at? - How do you want your brand to be perceived in the marketplace? A successful brand design starts with the designer being able to gain a full understanding of the client’s inspiration and intention for the product. This is as true for wine label design, as it is for the development of a corporate identity.

COMMUNICATION IS KEY Clear and in-depth communication between the designer and client is essential for the brand to ultimately resonate with the target market.

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sales & marketing The client should expect the designer to ask plenty of questions at the beginning of the project, in order to tease out the essence of the brand story so that they can translate it visually. The more successfully a compelling story of the brand is projected through the imagery, colours, font selection and narrative, the more likely the intended consumer is to select their wine out of the sea of competitors.

PLAY ON THE SUBCONSCIOUS It is also important for the winemaker, or client, to understand that wine selection is a psychological experience for the consumer. The design cues on the label need to appeal to the psyche of the consumer in some way, depending on their needs and aspirations. According to Larry Lockshin, professor of wine marketing and head of the School of Marketing at the University of South Australia, two thirds of consumers browsing the plethora of wine brands displayed on bottle shop shelves make their selection based on the look and feel of the label. This group is made up of mainly new wine drinkers, who are not particularly knowledgeable or interested in wine, but enjoy drinking it. They also care about what other people think and want to have a good looking bottle on their table and preferably one that looks to be of a good quality. On average, these consumers spend a maximum of 12 seconds making their selection, so clearly the first impression of the label design is of vital importance. The subtle cues designers employ to communicate the brand story and quality of the product to the desired target market is the key.

QUIRKY VS TRADITIONAL Appealing to the emotions of the consumer is one way to encourage them to engage with a brand. If the label concept conjures up feelings of sentimentality or appeals to a certain sense of humour, this could encourage them to select that wine. Quirky label concepts may only appeal to a niche market, but if that is the intention for the brand, then the design works. Traditional a more subtle label design is generally seen to be more expensive, while bright graphics on wine labels tend to make them more memorable, which brings us back the objective and the design cues employed to achieve them.

COLOUR AND EMOTION Colour selection is also important as they evoke certain emotions and taste associations. For example, red is a passionate, warm colour and conjures up tastes of berries and while yellow is also warm, it has more buttery, spicy associations. Obviously, the shade of the colour also makes a tremendous difference with deeper colours working better as a feature on more traditional label, while brighter, more fruity colours work better on entry level price points.

IT’S NOT ALL ABOUT BEGINNERS In order to fully understand target markets, it’s also important to consider the other third of wine consumers tend to be more “wine-involved”, according to Professor Lockshin. They have an interest in wines, understand the relevance of where the grapes are grown and are discerning about the different varietals and producers.

Wine Packaging & Customised Labelling Phoenix is a major supplier of services to the Wine Industry in South Australia. Precise Labelling & De-Labelling Over Labelling Medal Application Neck Ta T gging Hooding Clean Skin Precision Labelling Gift & Promotional Packaging Repacks

Shortt Ter tT m Stora r ge ra Tax T ax Bond ondeed Storra age

Contact Brenton Matheson on 0408 807 390 for a Quote today! www.phoenixsociety.com.au phone (08) 8152 2400 talktous@phoenixsociety.com.au 76 Grapegrower & Winemaker

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March 2015 – Issue 614

At A glAnce 5

8 6

4 1&2

3 9

1&2. 3. 4. 5. 6. 7. 8.

The original Wendouree and Penfolds Grange Hermitage label designs work because of the wines’ reputation, collectability and price. More contemporary labels like the beautifully illustrated Hither and Yon have a more aesthetic appeal, including the elegant bottle, heavy uncoated paper stock and unusual closure design. Layer Cake was inspired by a rich chocolate layer cake the winemaker’s Grandmother baked weekly, and let’s be honest, who doesn’t have an emotional response to Shiraz and chocolate cake? The Hedonist Reserve is all about enjoying life, food and wine to the fullest, it reflects the winemaker’s personality appeals to a sense of humour. The sculptured emboss on the pig makes the bottle irresistible to pick up and touch. Scarlet Skirts embodies luxury, sparkle and fun through the shimmering, red, hand-illustrated dress, printed on metallised paper. Completely developed with the producer and target market in mind. Alpha Box & Dice Tarot, a beautifully illustrated label printed on tactile uncoated paper that stands out from the crowd. A quirky brand with a strong following. Mollydooker Blue Eyed Boy, a simple black and white label with clever font selection and gorgeous photo of the producer’s inspiration - their son. The format, colour selection and photograph makes it stand out on the shelf and induces warm and fuzzy feelings when you understand how it came about. The Anarchist reflects the producer’s “doesn’t like to play by the rules” personality. The avant-garde angle at which the label is applied works well to support the brand story and a very noticeable brand on the shelf.

March 2015 – Issue 614

CCL Barossa Valley| 19 Railway Terrace, Nurioopta, SA 5355 T: 08 8562 1300 | F: 08 8562 3191 CCL Sydney| Unit 7/443 West Botany St, Rockdale, NSW 2216 T: 02 9588 7545 | F: 02 9587 6694

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Grapegrower & Winemaker

sales & marketing They talk about wines, read reviews and tend to know the stories behind the wine brands. Being more experienced in their purchases, they appreciate that a plainer label is historically an indicator of a more expensive wine. They spend about 40 seconds, on average, perusing wine brands in stores, and would be more inclined to pick up the bottles, feel the paper, the special printing finishes and read the back label. This is where the story and people behind the brand become so important.

A SENSORY EXPERIENCE Because of the sensory experience involved in selecting a bottle of wine, the tactile is just as important as the visual and taste associations certain colours may evoke. Here, careful paper selection and strategic application of foils, embossing and varnishes all play a role in delivering the design cues that give an indication of wine quality. I concur with label designers who believe in over-delivering on the look and

feel of wine packaging by $10, to give the impression of a quality wine, even if the price is fairly reasonable. For the majority of consumers, an affordable wine that looks good on their table and gives a hint of the quality of the wine within is a win-win scenario for everyone. For more information, contact Nina Chalmers P: +61 8 8232 3577 E: nina@gldesign.com.au

Your printing solutions When it comes to label printing options, it helps to know which suppliers can offer the services your winery requires. The Grapegrower & Winemaker would like to thank each supplier for offering the following insight into their capabilities.

Label Printing Providers

Recycled stock options

Coated & Uncoated stock

Foils

Hi Build

Embossing/ Debossing

Cutler Brands KILKENNY SA (08) 8268 9888

N/A

CCL Label Barossa Valley SA (08) 8568 8800

CCL Label Melbourne VIC (03) 9751 7100

CCL Label Sydney NSW (02) 9588 7545

Offset Press

Digital Offset

Glass Print Solutions Mt Barker SA 1300 765 540"

Screen Printing

Forme Cutting

Small Run Capacity

Design Service

Mobile Service

N/A

Specialty Die Cut

ü ü

Jamesprint Labels Mildura VIC (03) 5021 3222"

Labelmakers World Wangara WA 6065 (08) 9302 4155"

Omega Labels Tullamarine VIC 1800 028 924"

Hot & cold foiling available

Flexographic (8 col, screen, foil, emboss, diecut) + (8 col, screen, hot/cold foil, emboss, diecut) + numbering

Yes - We cater for runs from 10 labels up to 2 million

Studio Labels Regency Park SA 5010 (08) 8241 6500"

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N/A

March 2015 – Issue 614

Innovative Print Solutions The team at Cutler are extremely professional and were a pleasure to work with throughout the creation of Yellowglen Peacock Lane by Samantha Wills. We are all very proud of this NPD, which had an overwhelming response when launched in 2013 Sarah Murdoch, Global Brand Manager Yellowglen and Sparkling, Treasury Wine Estates.

Please Support

www.cutlerbrands.com.au | (08) 8268 9888

business & technology business & technology

Mental illness: how can you help? Emilie Reynolds reports IN MOST cases, management can be pretty understanding when an employee gets sick or hurt. The common cold is exactly that, common. It needs no explanation and can be pinpointed just by looking at someone. The same can be said for injury – you wouldn’t exactly question an employee who was dripping blood on your shoes, or writhing in pain. But what would happen if an employee’s symptoms couldn’t be seen? Or if they were hurting, but the cause was shrouded in stigma? Would management notice despite the lack of physical signs? And more importantly, would the employee ask for help? Mental illness affects more than 45 per cent of Australian adults at one point in their lives and although there is no information available regarding the rates of mental health conditions for the farm population, suicide rates of people living outside of major cities were 66 per cent higher than those living in the city. During a heated debate on the issue last year, Bob Katter, federal MP, said one farmer will die every four days to suicide. A high-stress environment teamed with a ‘grin and bear it’ or ‘no whinging’ attitude on Australian farms could be resulting in undiagnosed mental conditions, commonly depression and anxiety. Natalie Bottroff, owner and principal consultant for NB&A, who specialise in the restoration of function following injury or illness, said although it was not an employer’s role to diagnose a mental illness, sometimes they play an important part in assisting an employee to get help. “We spend 40 per cent of our lives at work and develop close relationships with our colleagues,” Bottroff said. “That

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BROUGHT TO YOU BY

puts us in a well-placed position to notice changes in their behaviour.” Bottroff said there were a number of behavioural signs that could indicate that an employee was struggling with a mental illness. “For example, changes in eating habits, substance abuse to ‘cope’, mood swings, nervous behaviour and changes in attendance such as arriving late or taking more time off,” she said. With a strong stigma attached to mental illness, Bottroff said people often avoid seeking help even though they could be quietly hoping someone would notice and take action. “Many people living with a mental illness say the stigma they face is often worse than the illness itself.” Bottroff created a guideline for employers who suspect one of their workers might be struggling with a mental illness and want to help. Step 1: Choose your time well and have the conversation in a private place that would not be interrupted. Step 2: Begin with open ended questions: “How are you?” “How have things been for you lately?” Step 3: Phrase your concerns with behaviour observation language (describe incidents): “I have observed you recently…”; “I noticed you have been…” This is the time to talk about the changes concerning you. Step 4: Keep the language neutral and supportive: “I am always here if you

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would like to talk about things”, “Your safety and job safety is important to me”. Step 5: Follow-up with the individual: “Have you had a chance to think about any of those things we talked about the other day?” “How are you going today?” Step 6: Inform and enlist the support of your supervisor or HR if you feel it is appropriate. Depending on your relationship with the employee, let them know. Bottroff said there were a list of do’s and don’ts employers should abide by before having the conversation. “Do: familiarise yourself with symptoms of common mental illnesses, rehearse what you are going to say before approaching the employee, be prepared to face defensiveness, embarrassment and anger, put job safety first and suggest your employee seek assistance,” Bottroff said. “Don’t: attempt to make your own diagnosis, take on a counsellor role, assume someone else will approach the employee, take negative responses personally, engage in office gossip or allow your fear of ‘rocking the boat’ to impact on job safety.” “Speaking openly reduces stigma and encourages people to seek support.” Beyond Blue (1300 22 4636), Lifeline (13 11 44), Kids Helpline (1800 55 1800) and MensLine Australia (1300 78 99 78) are always available to help you or someone you know. NB&A run a mental health first aid training course for employers wanting to educate themselves on the signs and symptoms of mental illness and how to deal with a developing or crisis situation. The next course is 6 & 7 May 2015. Email admin@nbaassociates.com.au to register or for more details.

March 2015 – Issue 614

Trademarks in China Export, Insurance & Finance

WHEN SHOULD A TRADE MARK APPLICATION BE FILED?

CHINA follows a ‘first-to-file’ rule for obtaining trademark rights. This means that generally the person who files their trade mark application first is entitled to register the trademark. It is therefore highly advisable to file applications for trade marks as early as possible, and preferably well before you enter the Chinese market. Failure to file early leaves the door open to other parties to file before you do. In some cases, this can lead to the exclusion of your products from entry to the Chinese market. There are numerous examples of cases where trade mark counterfeiters obtained registrations before the true brand owner and threatened infringement actions against distributors of legitimate products.

CHINESE CHARACTER TRADE MARKS Chinese consumers refer to foreign brands by reference to Chinese versions of the brand, even if there is no ‘official’ Chinese version and advertising uses only the English version. If you don’t have a Chinese version of your trade mark, you are strongly advised to create one and register it. Otherwise, the local market will create one for you (which you might not like) and someone else might register it. It should be noted that the CTMO considers foreign equivalents of marks during the examination process. For example, the Chinese version of the word 'bird' could stop the English word 'bird' from being registered for the same goods or services.

HOW DO I REGISTER MY TRADE MARKS IN CHINA? A trade mark application can be filed in China either by filing an application directly with the CTMO or alternatively by extending an existing application or registration to China under the Madrid Protocol. There are advantages and disadvantages for both procedures which should be discussed with your intellectual property advisor. Currently China does not have e-filing or e-payment processes. The procedure for filing a trade mark application in China is similar to Australia. However, you have to file through a Chinese trade mark agency which can only act on your behalf upon receipt of a signed power of attorney. In addition, the applicant must provide its name and address in Chinese. If you do not yet have a Chinese name, the agency can assist with this. The decision as to which mark to file for and how to describe the goods and services to be covered should be considered carefully with your advisor. If you want to protect your trade mark in China in a cost-effective manner, you need to register it with the China Trademark Office (CTMO). A trade mark registration can give you access to more simple and inexpensive enforcement options than otherwise available, including access to criminal remedies against counterfeiters. Without a registration, enforcement is still technically possible, but as in other countries, protection under such laws is much less predictable and normally more costly. For more information Visit the IP Australia website, www.ipaustralia.gov.au P: 1300 65 1010 E: assist@ipaustralia.gov.au

Our purpose is to provide buyers the best choice and sellers the best opportunities when dealing with Australian Bulk Wines.

POST - PO Box 1039 • Kent Town • South Australia 5071 OFFICE - 5 / 5-7 Union Street • Stepney • South Australia 5069 CONTACT - Ph +61 8 8363 5188 • Fax +61 8 8363 6188 • info@austwine.net.au

www.austwine.net.au March 2015 – Issue 614

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Grapegrower & Winemaker

business & technology

Think green: LED lighting ONE OF the biggest issues facing businesses, not just within the wine industry, is the search to try and cut spending. Every area is analysed and in some cases there are manufacturers who are trying to come up with the products to help. From oak alternatives, to crossflow filters and even solar panels, people in the wine industry are constantly looking for opportunities to cut their overalls costs. One of the products making some big inroads into a lot of businesses is LED Lighting. When Barrel Finance & Logistics set out to find a partner that could provide a great product and even better back up service. This led the BFL team to Southern LED Solutions, a company able to look after supply and installations as well as provide a great warranty. The potential savings to a business to switch to LED is considerable, but the cost to do so can also be. This has seen BFL explore the opportunity to provide a finance option to companies who may not have the capital to change over to LED. Jason Baylis, from Barrel Finance & Logistics, and Damian Scanlon, Southern LED Solutions, outline the benefits of switching to LED lighting:

REDUCED POWER CONSUMPTION Switching to LED lighting significantly reduces total power consumption, in comparison to common forms of lighting such as halogen and fluorescent. An example of this is a standard halogen globe, rated at 50W, compared to an LED light, rated

Return on investment (ROI) – Supply Only Product Unit Price (excl. GST)

150W LED High Bay

Maintenance Costs

$420.00

GST

10%

No. of lamps

100

Total cost (Incl. GST)

$46,200.00

Yearly Savings

$21,000.00

ROI (Years) excl. maintenance

2.20

ROI (Years) incl. maintenance

2.20

$2,409.00 (Approx. every year over the lifespan of the lighting installation)

at 13W. The LED light not only provides a much higher quality light output, but also brings with it significantly reduced power consumption (37W per fitting).

REDUCED OPERATING COSTS Substantial cost savings go hand in hand with reduced power consumption, which is another huge plus of making the switch to LED. As an example, by replacing 40 halogen downlights (with a 50W globe), with 13W LED downlights, a household would save approximately $745.00 per annum, applying an industry average power rate of $0.25 kW/h.

REDUCED ONGOING MAINTENANCE COSTS A key driver for making the switch to LED lighting, is the reduced ongoing maintenance costs they bring with them. The lifespan of LED lights can be anywhere from five-to-ten times longer than other common light sources, and especially in commercial applications, with large quantities of light fittings, this is a huge advantage. For example, the comparison of LED tube lights to standard fluorescent lights, with their lifespan being approximately five times longer. Reducing maintenance requirements also results in less disruption to business, bringing about even greater savings.

ENVIRONMENTALLY FRIENDLY Reducing power consumption also reduces carbon emissions, by switching to LED the carbon footprint of any household or business can be significantly reduced, which is also a key benefit of making the switch to LED.

BUSINESS ADVISORS TO THE WINE INDUSTRY

BDO is proud to advise over 100 wine industry businesses; from local, family owned and boutique operators to large, international corporations across Australia and abroad. Our experienced team access and share knowledge to ensure our wine clients are kept updated with changes in the market. We thrive on combining our technical excellence with strong client relationships to ensure positive results for our clients. Distinctively different – it’s how we see you AUDIT • TAX • ADVISORY 1300 138 991 www.bdo.com.au

82 Grapegrower & Winemaker

Reducing overall power consumption, and subsequently reducing operating costs, is a key driver for switching to LED lighting. The below example outlines the potential costs savings over monthly and yearly periods in a commercial application, which could be achieved by replacing existing 250W metal halide High Bay light fittings, with Southern LED Solutions’ 130W LED High Bay light fittings. This potential savings example is based on the lights themselves, and doesn’t take in to account additional savings which can be achieved as a result of switching to LED lighting, such as lower operating costs for air-conditioning. The electricity rate used is an approximate average based on our industry experience and previous projects. For more information Jason Baylis at Barrel Finance & Logistics P: (08) 8323 6700 E: jasonb@bfl.net.au Or Damian Scanlon at Southern LED Solutions P: 0407 976 178 E: damian@southernledsolutions.com.au

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March 2015 – Issue 614

Fast Five: Insurance for export receivables For exporters today, selling goods or services overseas can be tricky and often daunting. Steven McInerney, MGA Broker based in Clare, runs through the five key benefits of export credit insurance. EXPORTERS not only have to find their market and understand their buyers’ local customs, but they also need to involve their financial institution and gain their support in business ventures – a variety of hurdles to overcome in order to get successful results. Above all, exporters need to get paid for all their overseas sales to make all the hard work worthwhile. An increasingly popular option for expanding export sales safely and extending competitive terms to overseas buyers is through effective Export Credit Insurance. This is a viable and secure alternative for any exporter and buyer in lieu of dealing with documentary letters of credit. The benefits of export credit insurance:

1. PRESERVE PROFIT & STRENGTHEN BALANCE SHEET Credit insurance protects and reinforces the balance sheet from the risk of bad debts so that a company’s financial position can remain secure,

March 2015 – Issue 614

despite exposure to unforeseen events, concentrations of foreign credit risks, and changing international market conditions.

2. PROTECT LIQUIDITY & CASHFLOW With a credit insurance claim, policy holders can receive up to 90 per cent of a debt within 30-60 days from confirmation of debt in the event of the insolvency of the buyer.

3. STRENGTHEN CREDIT MANAGEMENT The credit insurance review procedure further enhances the quality of decisions made on credit limits. Through working closely with an underwriter and specialist broker, a business gains the benefits of huge knowledge databases and can spend less time worrying about venturing into new markets or territories and be ‘in- theknow’ about their buyers.

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4. INCREASE EXPORT PROFITS If a business feels safe in the knowledge that any costs as a result of commercial and/or political risks can be avoided, it stands to reason that they can grow in confidence. Sales and marketing can be more aggressive through extending higher credit limits with overseas customers.

5. ADD SECURITY & ENHANCE YOUR BORROWING CAPACITY More favourable financing can be achieved by including exporters’ insured overseas receivables in their borrowing base. This is more attractive to financiers and banks with the added security available. Export credit insurance makes international receivables more attractive to banks, financiers or other lenders. For more information, contact: Steven McInerney, MGA Broker P: +61 8 8841 4208 E: steven.mcinerney@mga.com

Grapegrower & Winemaker

business & technology

R&D tax incentives RESEARCH and Development (R&D) Tax Incentives can provide significant financial benefit to companies that undertake eligible R&D activities. Under broad based self-assessment programs, companies have the potential to reduce their income tax liabilities, or for smaller businesses in tax losses, they may be able to cash out the incentive component. Many organisations in the winery sector are regularly undertaking activities that would qualify under these R&D Tax Incentives, but may be unaware of the potential benefits available.

EXAMPLES OF ‘R&D TYPE’ ACTIVITIES • Developing a product with new or improved qualities, whilst maintaining core wine characteristics and attributes (e.g. low carbohydrate product, low sugar product); • Projects associated with increased shelf life or stability of certain products; • Plant breeding/grafting to obtain a new or improved product with specific attributes (e.g. improved yield in low water areas, frost resistant, improved water retention, improved yield in high saline environments); • Use of specific agrichemicals on new varieties or developing a new regime of growing to improve yield; • Developing improved ways of dealing with pests; • Achieving improved sustainability (e.g. recycling and reusing waste streams/materials, deriving energy from waste); and • Reducing the environmental impact of operations (e.g. reducing water usage, improving emissions).

R&D TAX INCENTIVE Under the R&D Tax Incentive scheme in place from 1 July 2011, the level of financial support provided by the Federal Government has significantly increased, and is provided as a tax offset for expenditure incurred on eligible R&D activities. These changes have prompted increased interest in these incentives.

Under the R&D Tax Incentive the type of benefit received is dependent upon the company’s annual turnover: • Eligible companies that have a turnover less than $20million will be eligible to access a 43.5 per cent refundable R&D tax offset, equating to a benefit of 13.5 cents for every dollar spent on R&D. This refundable offset is aimed towards startup companies and SMEs; and • Eligible companies that have a turnover of $20 million or greater will be eligible to receive a 38.5 per cent nonrefundable tax offset under the R&D Tax Incentive, equating to 8.5 cents for every dollar of R&D expenditure identified. Depending on the structure adopted, R&D can provide a permanent benefit to both the company and its shareholders.

ELIGIBLE ENTITIES There are a number of basic eligibility requirements for companies seeking to claim the R&D Tax benefits. These include: • The company must be incorporated in Australia; • R&D activities are carried out by, or on behalf of, the company (there is an exception related to R&D undertaken for overseas related entities); • The company generally undertakes all R&D activities in Australia (with some exceptions); • The company must incur a minimum R&D expenditure of $20,000; and • The company must seek to exploit the results of the R&D (there is an exception related to R&D undertaken for overseas related entities). For more information about R&D Tax Incentives, please contact Tim Edgecombe from BDO P: (08) 7324 6108 E: tim.edgecombe@bdo.com.au

Sav ave av ve Time & Money Asset Finance - Made Easy

DWBFL13070

We now offer much more than finance and logistics for barrels. Winemaking equipment such as crushers and fermenters as well as racks, bungs, grape picking bins, even Solar Panels and LED Lighting - if you can move it we can look at financing it for you

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March 2015 – Issue 614

calendar Australia & New Zealand

looking back

March 21 Dal Zotto Wines & Hedonistic Hiking Whitfield, VIC. www.hedonistichiking.com.au

24-27 AUSPACK 2015 Melbourne, VIC. www.auspack.com.au

22 Waipara Valley Wine & Food Festival Waipara, NZ. www.waiparawineandfood.co.nz

28 Anderson's Mill Festival Smeaton, VIC. www.andersonsmillfest.org.au

April 3 Easter Performances @ Sinclair's Gully Nortin Summit, SA. www.sinclairsgully.com 4-5 Brown Brothers Easter Festival Milawa, VIC. www.brownbrothers.com.au 4-5 Campbells Easter Picnic Rutherglen, VIC. www.campbellswines.com.au 4-5 Easter "Pfun" at Pfeiffer Wines Pfeiffer Wines, VIC. www.pfeifferwines.com.au 4 Griffith La Festa - Faces of Australia Griffith, NSW. www.lafesta.org.au 5 Bendigo Winegrowers Festival Castlemaine, VIC. www.bendigowine.org.au 5 Easter Sunday Family Day King Valley, VIC. www.pizzini.com.au

10-12 Dal Zotto Wines & Hedonistic Hiking - Victorian Alps & Vineyards Various locations King Valley, VIC. www.hedonistichiking.com.au 10-19 F.O.O.D Week (Food of Orange District) Orange & surrounding Shires, NSW. www.orangefoodweek.com.au 11-12 Canberra District Wine Harvest Festival Canberra & Region, ACT. www.canberrawines.com.au 11-12 Harvest Festival at Shaw Vineyard Estate & Flint at Shaw Vineyard Murrumbateman, NSW. www.shawvineyards.com.au 11-12 A Little Bit of Italy in Broke Broke, NSW. www.littlebitofitaly.com.au

10-11 Coonawarra After Dark Weekend Coonawarra, SA. www.coonawarra.org

International March 15-17 ProWein 2015 Düsseldorf, Germany. www.prowein.com

22-25 Pro2Pac London, UK. www.pro2pac.co.uk

17-18 WiVi - Central Coast Wine Industry Conference. California, USA. www.wivicentralcoast.com

22-25 Vinitaly International Wine & Spirits Exhibition. Verona, Italy. www.vinitaly.com

20-22 Salon Vins et Terroirs. Toulouse, France. www.salon-vins-terroirs-toulouse.com 22-25 Enolitech Verona, Italy. www.enolitech.it 22-25 IFE15 London, UK. www.ife.co.uk

23-29 (JD) Wine Masters Challenge - XVII World Wine Contest. Estoril, Portugal. www. winemasterschallenge.co.uk 28-29 Ottawa Wine & Food Festival (Spring Edition). Ottawa, Canada. www.ottawawineandfoodfestival.com

April 8-9 International Wine Tourism Exhibition, Conference & Workshop La Champagne, France. www.iwinetc.com

11-13 (JD) Sylvaner du Monde 2015 Strasbourg, France. www.portail-vins-dumonde.com

10-11 (JD) Challenge International du Vin Bordeaux, France. www.challengeduvin.com

JD = judging date

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. March 1985 Lindeman's Karadoc Winery has set a new record for a one-day grape crush. Machinery and manpower combined on February 15 to crush 1686 tonnes of grapes, an Australian record. The winery manager, Graham Williams said that everyone involved was “delighted and thrilled” by the achievement. The Karadoc winery set the national record last year with 1468 tonnes. Williams said the reason for the record breaking attempt was to stretch the plant to its limits to see if any problems developed. “Everything came through with flying colours- the plant and the staff stood up extremely well,” he said.

March 1995 Upper Hunter Valley wine company Rosemount Estate has developed a new and radically different bottle that it claims facilitates easier cork removal and enables wine to be served virtually drip free. The new bottle has been under development since 1989 when the company decided to rethink its existing approaches to closure and presentation of conventional wine bottles. At first glance, the main difference between this and traditional wine bottles is a raised and flared lip. It also features a transparent, tamper-proof cap, which replaces the old style capsule and makes the cork a visible feature of the bottle.

March 2005 Australia’s three largest wine regions- the Riverland, Riverina and Murray-Darling/ Swan Hill- have united in a campaign to improve the selling environment for wine grape growers. Wine Grape Growers’ Australia, the body formed by these three regional associations in 2004, maintains that current commercial arrangements under which growers are expected to function are in urgent need of a reform. The group labeled the decline in growers’ incomes and new low grape prices a “crisis confronting the Australian Wine Industry”.

For a comprehensive list of events, visit www.winebiz.com.au/calendar March 2015 – Issue 614

www.winebiz.com.au

Grapegrower & Winemaker

FIND YOUR SUPPLIER QUICKLY WITH OUR March 2015 Advertiser List Supplier 3M Purification Adama Australia

Page

Supplier

Jx2 Technology (VINx2 Winery Software)

19, 20, 21, 22

Kauri Australia

Page 80 54, 59, 61

Agnova

Laffort Australia

51,53

Ag-Pride Australia

Ledgard Pruning Equipment

Agrimm

Mait Industries

Alternative Engineering

MEP Instruments

AMSL Scientific

MGA Insurance Brokers

Auspack Exhibition

New Holland

Australian Tank Insulation

Pellenc Australia

Austwine Exports

Phoenix Society of South Australia

Ausvine Machinery

Plastic Precise Parts

Barrel Finance & Logistics

Rapidfil

BDO

Rowe Scientific

Blue H2O Filtration

Ryset (Aust)

Braud Australia

Separator Technology Solutions

Bruce Gilbert Vine Grafting

Simei Exhibition

Bucher Vaslin SA

Spagnolo Engineering

CCL Label

Spray Nozzle Engineering

Cutler Brands

Streamline Cartons

Della Toffola Pacific

Victus International

Eclipse Enterprises Aust

Vine Industry Nursery Association (VINA)

Elders, Belconnen ACT

Vinewright

FDPI Spares & Maintenance

Viniquip

Fischer Australis

Vintessential Laboratories

FMR Group

Whitlands Engineering

G Patritti & Co

Wine Barrel Cleaning

Groguard Australia

Winery Equipment sale

Hydralada (NZ)

WineTech Exhibition 2015

JMA Engineering

Wood-Shield

46, 87

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 86 Grapegrower & Winemaker

www.winebiz.com.au

March 2015 – Issue 614

Marketplace VINE GRAFTING Vine Industry Nursery Assoc.

Bruce Gilbert 0428 233 544 Brian Phillips 0417 131 764 fax 03 5025 2321

www.vina.net.au

brucethegrafter@gmail.com www.brucethegrafter.com

FOR SALE

SMALL WINERY EQUIPMENT FOR SALE. (Winery has been sold.)

• Giaguaro 70 Wine Press (two baskets). • Italian Crusher/destemmer 3.5 t.per hour. • Mono wine pump. • 12 barrel racks. • Wine hoses and fittings • Small Wine Tanks.

Phone 03 5974 3325 / 0417 160 890.

FOR SALE • ACCUMULATION TABLE (OR BYPASS WITH WARMING FACILITIES) 2M X 6M • 2 X 6” O.T. MONO PUMPS • C.O.P - CARTON OVER PACKER • 2 HEAD SCHOLLE CASK FILLER • 4 HEAD ROTARY CHAMPAGNE HOODER Contact: Geoff Mobile: 0421 337 009 Email: geoff@patritti.com.au

WANDANA, 113 Oakey Creek Road, Wallaroo, NSW 2618

WINE PRESS SERVICING

Beautiful 48 acre rural residential property including 10 acres shiraz cabernet merlot 16-17 yrs old.

• Preventative maintenance & breakdown repairs for all makes and models. • 24/7 coverage during vintage

• Licensed cellar door, less than 30 minutes to Canberra CBD. • Approval for animal accommodation. • Suitable for storage and distribution into Canberra area. • Main house 5 bed. • Cottage 2 bed (suitable B&B). • Optional irrigation license.

• Large inventory of spare parts. • Membrane replacement. • PLC upgrades and design improvements. Electrical & mechanical expertise.

03 9455 3339 • www.rapidfil.com.au

Quality Grapevines Paul Wright PO Box 180 Mt Pleasant South Australia 5235 Ph 08 8568 2385 www.vinewright.com.au

Contact: Mark Johnstone 0414 382 093

(Elders Real Estate Belconnen ACT ) Lic Agent Hall & Barlow Pty LTD ACN 062 305 177 ABN 52 062 305 177.

AUSPACK. 30 YEARS OF INNOVATION.

Marketplace

OWNED AND PRESENTED BY

9AM – 5PM. 24 – 27 MARCH 2015

MELBOURNE CONVENTION & EXHIBITION CENTRE

AUSPACK.COM.AU March 2015 – Issue 614

www.winebiz.com.au

Grapegrower & Winemaker

POWERFUL. 95% reduction processing time* 83% reduction in power consumption* 23% reduction in wine losses* 21% reduction in labour requirements* *Roget, W. Benchmarking a continuous tartrate stabilisation system. Australian & New Zealand Grapegrower & Winemaker (585): p. 106; 2012.

With over 40 years of innovation and technology in winemaking solutions, our inline on-demand continuous tartaric stabilisation and filtration systems are providing significant savings across the board. Ask us how.

www.dtpacific.com | ph: +61 3 9924-4040 | fax: +61 3 9924-4041 | info@dtpacific.com | twitter: @DellaToffolaPac