Grapegrower & Winemaker - September 2014

September 2014

Paul Evans:

Caught between a tiger and a dragon News special:

Getting the best of online and social media

Italian connection:

Making the most of arid research in Sicily

Say goodbye to copper.

REVUS® LOK+FLO™ action gives vines powerful rainfast protection against Downy Mildew inside and out.

Talk to your local distributor today about Syngenta’s solutions.

For further information please call the Syngenta Technical Product Advice Line on 1800 067 108 or visit www.syngenta.com.au. Product labels and usage directions should be followed for the application of any product referred to in this publication. The information contained in this brochure is believed to be accurate. No responsibility or liability is accepted in respect of this information except for those non-excludable conditions implied by Federal or State legislation or law of a Territory. ® Registered trademarks of a Syngenta Group Company. TM Trademark of a Syngenta Group Company AD14/450

September 2014: Issue 608

Contents Features 33

The United Grower

60 Irrigation 88

Ask the AWRI

90 Crushing 92

Oak decisions

winemaking

news 6

My View – Mitchell Taylor

8

WFA boss Paul Evans

10

Industry Code of Conduct review

13

Business approach to social media

27

The Wolf of Wine Street

31

Regional Roundup: South Australia

grapegrowing

71

Master your ferments

77

Alcohol measurement: Ebulliometry

81

Aroma origins: Esthers and aldehydes

86

Dealing with hazy shades

98

Making the most of your oak

sales & marketing 101

Putting the cork back in

38

Cut the foliage, cut the water, reap rewards

48

Young Gun: Matt Duggan

50

Trunk disease target

53

Managing terraced vineyards

105

Scholarship opportunities

54

The art of grafting

107

Wine education at USQ

business & technology

48 cover Paul Evans, WFA chief executive officer, is fighting for a fair playing field. He’s pictured at the National Wine Centre.

Full story Page 8.

33 regulars 5

On the grapevine

81

Regional Roundup

108

Looking back

109

Supplier directory

29

In this issue September Publisher and Chief Executive Hartley Higgins Managing EDITOR Elizabeth Bouzoudis 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 Stephanie Timotheou Advertising Sales Chas Barter sales@grapeandwine.com.au Circulation: Melissa Smithen subs@winetitles.com.au Subscription Prices Australia: 1 year (12 issues) $77.50 (inc. GST) 2 years (24 issues) $145 (inc. GST) New Zealand, Asia & Pacific: 1 year (12 issues) $110 (AUD) 2 years (24 issues) $210 (AUD) All other countries: 1 year (12 issues) $174.50 (AUD) 2 years (24 issues) $339 (AUD) Students (Aus only): 1 year (12 issues) $66 (inc. GST) Winetitles Pty. Ltd. 630 Regency Road, Broadview, South Australia 5083 Phone: (08) 8369 9500 Fax: (08) 8369 9501 info@winetitles.com.au www.winebiz.com.au Printing by Lane Print Group, Adelaide © 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)

Welcome to the handover edition.

This is the final ‘pound of flesh’ that Andrew Mole has given us, before he moves to a new role with the Riverine Herald at Echuca.

And it’s the first time you get an introduction from me, as the new editor.

I’m pretty impressed with this edition of Grapegrower & Winemaker… we’ve interviewed important people, tackled a few big topics and presented lots of information for people to put to work within their own wine industry roles straight away.

We’ve got Wolf Blass on record saying the wine industry needs to have more fun to sell more wine.

“We need to have some fun,” said Blass (and he said plenty more from Page 27).

But Wolfie wasn’t encouraging the crowd at the annual Bushing King party in McLaren Vale – there’s enough fun going on there already – this is encouragement for the marketing departments and salespeople on the road to have more fun with their brands and their wines.

Hey, if your wine brand is named after you founder or winemaker why not try an old Wolfie classic yourself… next time you’re at the airport approach the admin desk and ask them to page the name, just to get the brand name out there for free.

We’ve heard from Paul Evans who is

focussed on helping winemakers succeed in the current climate. His thoughts aren’t too far away from those of Wolfie, but he’s fighting for some industry support along the way.

“One of the fundamentals for us is to get money, a lot of money, and get it into marketing so we can produce and compete on a global level against some very stacked odds,” said Evans.

We’ve also brought you a complete ‘social media’ news feature, courtesy of a talented bunch of researchers at the University of Adelaide. What they’ve done is cover all angles of the places where you can create and curate your brand and test out how it appeals to the public. There were six words that hit home hardest to me… “relationships can be made before sales”. I reckon this is going to be something you will come back to regularly, so don’t let your neighbour borrow this edition.

Enjoy the read.

Nathan Gogoll Editor Australian & New Zealand Grapegrower & Winemaker editor@grapeandwine.com.au

Contributors Helen Waite is a researcher and PhD student at the National Wine and Grape Industry Centre at Charles Sturt University in Wagga Wagga. This month she looks at fungal trunk diseases.

Her report starts on Page 50.

Tony Hoare runs a private viticulture management business from McLaren Vale and has more than 20 years’ experience grafting grapevines in different regions. In this edition he offers his advice on field grafting, a popular option for reworking vines to change varieties or clones.

Full report from Page 54.

Russell Moss brings us the first of a three-part series that will cover the fungal and bacterial origins of wine aromas. Russell looks at the fundamental components of wine, to offer insights into better management of vineyards and wineries to attain desirable wine styles.

This series begins on Page 81.

on the grapevine

what’s online

Fostering women’s leadership in wine MARY Retallack has been appointed as an advisory board member to the Women of the Vine Global Symposium which will be devoted to advancing women in the wine industry.

The Californian conference will aim to connect women across all sectors of the wine industry in early 2015 and provide opportunities for networking, mentoring and collaboration.

“The symposium will be the first of its kind and will take place in the Napa next March,” Retallack, who is on the Grapegrower & Winemaker editorial advisory board, says.

The viticulturist and managing director of SA’s Retallack Viticulture admitted it was “pretty exciting” to be named one of two international board members alongside Jancis Robinson.

The two-day symposium will feature diverse seminars and panel discussions focused on the personal, family and business dynamics of today’s women in wine.

Attendees are expected from all areas across the wine industry from grapegrowers and winemakers through to those involved in buying, distribution, marketing, sales, education as well as sommeliers and representatives from the wine media.

Held during Women’s History Month, the symposium celebrates the achievements and advancement of women in the wine industry spanning the globe.

For more information visit www. womenofthevine.com.

Casella Family Brands co-founder dies, aged 87 CASELLA Family Brands’ co-founder Maria Casella died in early August with family by her side at the age of 87.

Maria Patanè was born in 1927 and married her childhood sweetheart Filippo Casella in 1947 soon after he returned from the war.

In 1951 they both longed for a better life for their family and made the decision to look for opportunities overseas.

Maria became a pillar of strength for the family as Filippo divided his time between Australia and Sicily for five years.

In 1957 the family were able to join Filippo in Australia to realise their dream and put generations of family winemaking expertise into practice.

As her children reflect on their early days at home with Maria, there has been true admiration for her strength, perseverance and dedication to raise her family during times of hardship and struggle.

Her son John remembers his mother fondly as the family matriarch – a highly respected woman who worked hard to provide for her family.

“My mother was integral to the creation of Casella Family Brands and the birth of the Yellow Tail brand,” he says.

“She epitomised the values of family, hard work, dedication and loyalty and these values have not only shaped our family but are upheld within our business today.”

Blass urges TWE to ditch ‘nightmare’ US operations Wolf Blass says whoever ends up buying the company needs to quickly sell off the ailing US operations because it has been a “nightmare from day one’’.

Blass, who is still part of the Treasury stable as an ambassador has been telling the board it needed to sell the US business because it was a drain on return on investment, but it refused to listen, reports the Sydney Morning Herald.

Australian wine body confirms threat of Russian Wine producers should “prepare themselves” to be affected by Russian trade embargoes according to the Australian Grape and Wine Authority.

The Authority’s regulatory manager Steve Guy says the Russian market is “one we would hope to be able to grow and you can’t do that if there’s a ban on exports”.

One million litres of Australian wine are sent to Russia each year, a small fraction of the 678m litres Australian winemakers export globally, reports the Drinks Business.

Foreign ownership needed to keep local vineyards afloat

Maria Casella who co-founded Casella Family Brands with her husband Filippo has died, aged 87.

Maria contributed greatly to the growth of the family business from the early days spent travelling from the Riverina to far North Queensland selling their wine, to current-day production that tops 12 million cases.

A requiem mass for Maria took place on August 16 at the Griffith Sacred Heart Catholic Church and was attended by family, friends and the Riverina community.

Proponents of the wine industry say recent foreign acquisitions of key vineyards across the country aren’t necessarily a bad thing for the local industry.

Wine Grape Growers Australia executive director Lawrie Stanford says there are many benefits from foreign investment, but there are some “caveats on the nature of that investment as well”, reports the ABC.

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

Winetitles

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

my view AFFW taking the fight to the frontline Mitchell Taylor – Taylor’s Wines boss and chairman of Australia’s First Families of Wine – reflects on the way his company and his coalition are not just waiting for wine’s second coming, they are out there drumming up their own business.

OUR family’s wine journey started back in the 1950s when the South Australian Wine Distributors company was formed.

Led by my grandfather Bill Taylor Snr, my father Bill and uncle John, the family’s passion for wine inspired them to try and create stunning wines of their own.

Motivated by the great ‘old world’ winemakers of Europe and in particular Château Mouton Rothschild, my family set out to find the perfect piece of land in Australia to establish a vineyard in the Taylor’s name.

Which would prove to be by the Wakefield River in the Clare Valley.

Over the years we have ridden the economic and financial cycles and have employed patient capital – an investment of time, thinking and resources to ensure the long term survival and success of our family business through good times and bad.

Our message is about the farms and soils we work, the wines we make and the pride and history we have in our family tales.

Australia’s First Families of Wine (AFFW) was established to tell these stories together to build the profile of premium Australian wine and to put to bed any myths that existed about our quality.

Formed as a group in 2009, AFFW has been stronger together than apart, travelling across Australia and around the globe to promote the history and quality of Australian wine.

Our efforts have taken us to the UK, Canada and China where engagement with trade, media and consumers has set the scene for revisits in the future.

And our domestic activity has included establishment of our annual benchmark tasting – UNLOCKED – that has so far been presented to trade, media and consumers in Sydney, Brisbane and this year in Melbourne in August.

Long term vision is really what Australia’s First Families of Wine is all about – 12 likeminded family businesses

6 Grapegrower & Winemaker

Proud tradition, feisty future: Mitchell Taylor says AFFW has been stronger together than apart, travelling across Australia and around the globe to promote the history and quality of Australian wine.

who are in it for the long haul.

We are about cementing a sense of place for Australian wine, sharing our tales and capturing the essence of the characters – our forebears – who have created such a legacy for future generations.

As a group, and individually, we feel a great sense of responsibility for our iconic soils and vineyards and much of our energy is spent working on sustainable practices to shore up not just the economic but environmental health of our wine businesses. This is a key pillar of membership of AFFW and a passion we all share.

Our ethos of long term vision, planning and investment is no more obvious than in our encouragement of the next generation of our families who have become confidants, colleagues and most importantly, friends. Friends who will share their ideas, stories, challenges and successes for many years to come.

And while much of our activity has been centred on the family, as industry leaders we feel a great sense of responsibility to tackle the big issues confronting our industry as a whole.

We are active supporters of the www.winebiz.com.au

Winemaker’s Federation of Australia and lent our financial, intellectual and moral support to tackle the issue of taxation on wine and pursuit of a more equitable system – one that will benefit all and ensure a buoyant, energetic and successful wine landscape in the future.

Australia is the highest taxed wine producing country in the world and we believe in the importance of a tax review to make sure our industry is understood for its long time investment in working capital, investment in regional communities and investment in marketing and promotion – here and around the globe.

In times of uncertainty and turmoil one thing is certain – the importance of collaboration and co-operation is paramount to the future.

With both our own family business and those of my colleagues in AFFW, and all family-owned wine businesses around the country, we are lucky to share a pursuit of quality and a desire to continuing to tell our stories that will set Australia apart from the rest of the world.

Contact: Mitchell Taylor P: 61 2 8585 3555 E: info@taylorswines.com.au September 2014 – Issue 608

Wine industries

attend Outlook in 2014

MORE than 300 wine industry leaders from across Australia are expected in Adelaide next month for what is shaping up to be the country’s national wine week.

They will be attending Outlook 2014: Taking Charge of Our Future organised by the Winemakers’ Federation of Australia (WFA) to progress plans for the industry’s recovery of share and margin in key markets.

Speakers include International Federation of Wine & Spirits president Jim Finkle (US), Organisation of Vine and Wine director-general Jean-Marie Aurand (France), Australia small business commissioner Mark Brennan, Nielson consumer and business intelligence executive director Michael Walton, Wine Intelligence chief executive Lulie Halstead (UK), ALM CEO Scott Marshall and Ciatti partner and broker Steve Dorfman.

WFA president Tony D’Aloisio AM said Outlook 2014 would bring winemakers, analysts, exporters, marketers, retailers and politicians together over two days to consider what must be done to lift profitability.

“The strong Australian dollar, rising costs of production and intense global competition continue to challenge our export performance but there are many reasons to remain optimistic,” D’Aloisio explained.

“We continue to produce a globally competitive product and we have an Action Plan outlining the steps we must take on both the demand and supply side to recover,” he said.

“We are an industry that sees the glass half full. Have we

room to grow? Of course we do, and Outlook 2014 is focused on getting our strategies aligned to capitalise on the rise of China and recovery in traditional export markets, as well as domestically.

“Outlook will be an opportunity to review our progress, consider the latest data and innovation in markets and production, and to align around what further actions are required.

“We have around 50 speakers over two days which makes this an important forum to learn about the latest developments, to meet leading figures in the industry from here and overseas, and to exchange ideas.”

WFA chief executive Paul Evans said Outlook 2014 would also bestow the inaugural Life Member of the Australian Wine Industry Award and release the 2014 Vintage Report.

“This is shaping up to be industry’s national wine week as industry celebrates achievements with the presentation of this important new award,” Evans said.

Supporting Outlook 2014: Taking Charge of Our Future are: leading manufacturer of grape harvesters Pellenc Australia, wine industry brokers and advisors Gaetjens Langley, Australian distributor for the world’s largest cork company Amorim Australasia Pty Ltd, leading publisher Winetitles and global service Wine Intelligence.

For Outlook 2014: Taking Charge of Our Future program information go to www.wfa.org.au.

Wine environment conference targets smarter business IT’S going to take a lot of brainpower to build a better future in the face of not just climate change but a rapidly changing business environment as well.

Which is why some of the brightest sparks in the business world will descend on Adelaide next month for the 7th Australian Wine Industry Environment Conference at the Charles Hawker Conference Centre, Waite Campus, on September 25.

With a theme of ‘smart business’, some highlights of the program include: • Andrew Kay, CEO of Wirra Wirra Vineyards, speaking on the dual benefits to business and the environment of planning for a sustainable future. Sure to be a dynamic presentation, this will explore the motivations and reasons behind the actions some of the leading wineries in Australia are taking in planning their own sustainable future.

• A keynote address from Professor Will Steffen from the crowd-funded Climate Council on how to plan for improved business sustainability in the face of likely climate change impacts.

They will join 20 high-calibre speakers with presentations aimed at improving business sustainability and environmental performance at a wholeof-business level.

The full-day program will provide September 2014 – Issue 608

both strategic and practical advice for wine industry people who are keen to secure a sustainable future for their business.

Experts in the field will provide a solid overview on a broad range of issues and guide you through the essentials of improving energy efficiency and adapting business to climate change impacts.

AWIEC will deliver take home strategies that can be applied to your organisation to help you improve your business and environmental performance.

The key issues of water availability and quality will be examined and the theme of energy will feature with some highly topical and practical presentations.

A range of talks will also be held on adapting to a changed future.

Cutting-edge research outcomes with potential to impact the way businesses operate in the future will also be a focus, with presentations about cheaper and more efficient wastewater treatment (Paul Grbin, University of Adelaide) and vineyard management innovations to help deal with the changing climate (Vic Sadras, SARDI).

Learn from the research of CSIRO’s Aysha Fleming of CSIRO about the experience of others in the sector as to how best to make business decisions www.winebiz.com.au

when planning for climate change adaptation actions.

‘Smart business’ is focused on three key themes that are essential to the future business sustainability of the wine industry – water, energy and adaptation.

About 150 delegates representing all states in Australia are expected to attend – not just wine company personnel but also people who provide vital support services and products for the industry such as alternative energy, business and engineering consultants, and research and development providers.

Delegates who register before September 5 are eligible for the lowest early bird price of $290 (members of SAWIA) or $350 (non-members). After that date the registration price will be $400 (all delegates).

The 7th AWIEC is sponsored by 2XE, The Solar Project, Australian Grape and Wine Authority, Pernod Ricard Winemakers, Zero Waste SA, F=mg Engineering and Peter Lehmann Wines. The supporting partners of the conference are the Winemakers Federation of Australia, the University of Adelaide, and Winetitles.

For more information visit the conference website at www.winesa.asn. au/awiec2014.

Grapegrower & Winemaker

7

news PAUL Evans has the tiger by the tail.

Not only can’t he let go, he doesn’t want to.

It might be a hoary old chestnut but for the chief executive officer of the Winemakers Federation of Australia (WFA) it is the challenge he lives every day.

How to help get the ailing wine industry back on its feet. Or more precisely, back on board those fleets of ships and back into the export market as the major player it has once been.

Under his watch, the industry has taken some steps in that direction.

There’s an Action Plan developed last year, backed by detailed expert analysis and there were workshops, a roadshow and board deliberations. Evans says it’s early days for the Plan but there is one and it sets a clear way forward.

The industry, he says, needs urgent government support to enable it to deliver the Plan and help address the areas winemakers have struggled with for some time.

The first time round when Australian wine exploded onto the world scene it just as quickly discovered success truly is a double edged sword.

And while people were happily reaping the rewards, too few had a sufficiently weather eye on the competition – which was watching very closely and learning very fast – or the market’s vulnerability to global economics.

So when they all crash landed around the same time the market for Australian wine went soft, very soft, around the edges.

Not overnight, but very bloody quickly.

FLOOD OF CHEAP QUALITY COMPETITION Since then the Kiwis, the South Americans and the South Africans, all with lower costs-of-production and very good quality propelling them forward, slipped into the vacuum and bolted the door behind them.

Now Australia is queuing up to get back in the game but will have to get in line behind industry veterans such as Italy, Spain, France and the other New World competitors such as South America and South Africa.

In a country where wineries are counted in the thousands WFA represents just 380 of them – give or take a block or two.

Mind you, those loyal few do happen to cover about 85 per cent of the national crush.

So when Evans and WFA speak, they are clearly doing so with the mandate of the Australian industry.

And of the 2500 or so small and/or

8 Grapegrower & Winemaker

boutique wineries scattered the length and breadth of the land only 380 or so stump up the fees to be part of the major action with the peak industry lobby group.

“The rest are well represented by passionate members, through local groups and state associations – many of the smaller winemakers in Australia have voices which are heard very loudly,” Evans says.

Which is just as well because Evans and his heavyweight members have much bigger fish to fry – and if they get it right the little league will be able to enjoy the ride on their coat-tails.

MARKET FOCUS He says WFA and Co have three main areas of focus – and immediately rattles off six or seven.

From the obvious, such as improving access to overseas markets, protecting the industry’s reputation in the wine and health debate, to not having the Australian wine industry dictated to by extreme health proponents cranking up transient politicians.

And after the obvious comes the onerous. WFA, Evans explains, is a thought leader in optimising wine’s special tax arrangements, and he says he will go to the barricades in the face of what could become a stoush with multinational beer and spirits corporations if that’s what it takes.

Parts of the industry seriously need the WET rebate in tough times, particularly the small fry swimming around the titans such as TWE, Accolade, Casella, Yalumba and De Bortoli et al.

“In the domestic market we are responsible for an equally important body of work, in areas such as the industry Codes of Conduct, facilitating a sustainable industry and incorporating industry data into the decision-making of individual businesses,” he says.

“We are building momentum to get the Kiwis, phantom wine producers and intermediaries profiteering through speculation out of the Wine Equalisation Tax benefits.

“And we are demanding any savings we create in this area be reinvested in the wine industry.

“We deserve it far more than the car industry ever did, or operators such as Qantas do. The wine industry is a massive employer, a major producer, critical to the tourism of so many areas and it is an agribusiness which actually has a future.

“One of the fundamentals for us is to get money, a lot of money, and get it into marketing so we can produce and compete on a global level against some very stacked odds. www.winebiz.com.au

WFA

The acronym

that thinks it can Forget the windmills and Quixote, this white knight is tilting at some very big targets and if he and the wine industry are going to get where they want to be they will need plenty of change and plenty of help.

September 2014 – Issue 608

Many of the smaller winemakers in Australia have voices which are heard very loudly “If that means a short term supplement to support that growth it can be selffunded through WET reform.”

FTA HOLY GRAIL Like most other agribusinesses Evans agrees wine is hanging out for more free trade agreements. He sees the progress with Japan and South Korea as a boost, but just like the rest of agribusiness the Holy Grail is China.

The statutory overhaul of the industry, with Wine Australia and Grape and Wine Research and Development Corporation being merged in the Australian Grape and Wine Authority is another leap forward according to Evans.

“It’s all good stuff, and I don’t think we have gone backwards, “it’s just that we have a lot more work to do,” he concedes.

“There are some early signs of recovery in the US market at the top end but we want to see that trickle down to the commercial level.

“Right now China, as big an opportunity as it is, has softened, and the dollar always hangs over us – anywhere in the 90 cent range makes hard going for any Australian export.

“Which is why profitability issues are so urgent for us. Yes, Australia’s wine industry is small in the scheme of things, and highly fragmented by climate, geography and distance, but it is so richly diverse.

“We can’t just sit back and wait for market conditions to come good, we must take charge, which is why we are asking to be given the saving from the WET reform.

“We are asking for $25 million on top of what we generate ourselves over a fouryear period.

“It will enable us to work closely with those who market our wine and let us have some serious global marketing impact in our traditional markets of the US and UK while we continue to build business relationships and markets in China.”

INDUSTRY BLUEPRINT It might sound like a big ask but Evans is quick to look at the EU, which is ploughing 1.16 billion euros into marketing and promotion of its wine industries.

September 2014 – Issue 608

Yes and no: WFA chief executive officer Paul Evans says he doesn’t think the wine industry has gone backwards, “it’s just that we have a lot more work to do”. Photo: Tait Schmaal.

Far from a level playing field.

He also uses the French wine industry as a case in point.

It is, he says, a national marketing blueprint for managing a brand, and managing it very well.

“These are things we really need to take notice of,” Evans says.

“We have to aggressively re-engage global consumers and gatekeepers with Brand Australia, our diversity and our value if we are going to be fair dinkum about our long term goals, never mind this year or next,” he says.

“Let’s be honest, our marketing simply lost its edge and focus, we were too cheap and too cheerful and now we have a big, big job to do in partnership with AGWA and a supportive government."

“We just have to take Brand Australia to a more aggressive level in the marketplace."

It’s not Evans’ role to comment, and he wouldn’t, but the spectre of Treasury Wine Estates is hanging over the industry. www.winebiz.com.au

And his beloved Brand Australia theory. The corporate vultures are already circling over the corporate chaos that is TWE and its recent confirmation of excess US stock destroyed and plummeting financial results.

But most alarming for the Australian wine industry is that TWE is in control of some of the very best of Brand Australia, which would be something of a setback if Australians want their best products at the cutting edge of the industry’s second coming.

Which brings Evans right back to that tail he has been hanging onto for some time now. It occupies his every waking moment, and probably frequently disturbs his sleep at night.

But he is determined to not just hang on but to keep pulling until things start going the way he wants them too.

Contact: Paul Evans P: 61 8 8133 4300 E: wfa@wfa.org.au Grapegrower & Winemaker

9

news

Wine industry Code of Conduct under review Winemaker’s Federation of Australia strategy and international affairs general manager Tony Battaglene and Wine Grape Growers Australia executive director Lawrie Stanford report on the latest news for the Australian Wine Industry Code of Conduct, which sets out minimum standards for agreements between winegrape growers, winegrape purchasers and wine companies.

THE Australian Wine Industry Code of Conduct (‘the Code’) was signed by representatives of the Winemakers’ Federation of Australia (WFA) and Wine Grape Growers Australia (WGGA) in December 2008.

With the exception of Part 2 (Winegrape Purchase Agreements), the Code took effect on 1 January 2009. Part 2 took effect for all new agreements for the supply of winegrapes for the 2010 vintage onward.

The Code is voluntary – there are no joining fees or ongoing annual costs – and its purpose is twofold: • To establish a common framework for Australian winegrape supply contracts.

Lawrie Stanford • To provide a dispute resolution system to manage price or quality assessment disputes.

The minimum requirements set out in the Code have been agreed by the lead industry organisations of both winegrape growers and winemakers.

Winegrape purchasers who are signatories agree to be bound by the principles of the Code in their commercial dealings with winegrape growers.

They also undertake to provide a grower with a copy of the Code whenever that grower signs a new agreement.

The Code of Conduct specifies targets for the total number of signatories to the Code as Tony Battaglene follows: • 25 per cent of the top 100 Australian wine producers by tonnes processed, by 31 December 2012.

• 50 per cent of the top 100 Australian wine producers by tonnes processed, by 31 December 2013.

WFA and WGGA have agreed to publicise and promote the Code and its dispute resolution procedures, and to work to maximise its adoption within the industry.

A register of signatories is maintained on the Australian Wine Industry Code of Conduct website (www.wineindustrycode. org/).

The Code is overseen and administered by the Wine Industry Code Management Committee (CMC) jointly appointed by the boards of WFA and WGGA. It consists of eight members supported by a secretariat of three.

The committee is the custodian of the Code and monitors and assesses its performance, considers and enacts improvements, facilitates the resolution of disputes over winegrape prices and vineyard downgrades and rejections and determines alleged breaches of the Code by signatories.

It is also required to produce an annual report to be published by 30 September each year containing: • A description of the nature and number of disputes received.

• Any comments it wishes to make about conduct or trends in the industry.

10 Grapegrower & Winemaker

• A report on the operations of the Code, including the names of any parties removed from the Code.

• A list of all current signatories and new signatories since the previous annual report.

The Code Management Committee appoints a secretariat to the Code (jointly funded

by WGGA and WFA) to provide secretariat services, and to which the committee may delegate any of its powers or duties under the Code.

The secretariat at this time is The Accord Group, an international dispute resolution firm, which is charged with facilitating disputes so this function is ‘arms-length’ from the industry members of the CMC.

CMC RESPONSES TO GROWER AND WINE COMPANY DISSATISFACTION WITH THE CODE In 2013-14, the Code Management Committee has been active in attempting to improve the Code and correct one of its greatest deficiencies – failure to reach the agreed target of wine company signatories.

The targets set for the number of signatories were meant to result in a sign-up that represented general industry acceptance of the Code.

A number of key issues have been identified to improve the code operation:

Improve compliance between the Code and contracts • Develop a template contract for winegrape growers and winemakers that incorporates the code principles.

• Establish checklists to permit signatory consistency with the Code to be easily measured through a simple audit process.

• Finalise FAQs to inform the industry of the Code requirements.

Indicative price notifications – timing or whether or not to retain.

• Indicative pricing had been identified as a major disincentive by wineries to sign the Code. It was also identified by the winegrape grower representatives as a major problem this vintage as it encouraged lower across-the-board prices.

• It was agreed the need for indicative pricing should be assessed across the regions and if appropriate to remove or change the requirement for indicative pricing.

• It was noted a mechanism to better inform growers of supply and demand early in the season was desirable.

Does the Code give winegrape growers sufficient confidence to dispute?

• It was acknowledged this was a universal problem to all Codes.

www.winebiz.com.au

September 2014 – Issue 608

BRAUD W O R L D ’ S #1 *

A full visibility - Night harvesting RTS-Row Tracking System Option available on std information screen, showing which rows have been picked, Via “free to air” GPS, hence eliminates need for spotter, Day or night

New 9090XD 35% fuel saving

N EW

• C-bus electrical system • Common rail diesel • Auto engine idle • Auto level • Row Tracking System

GENTLE BASKET SYSTEM: • Grapes and juice fall directly into basket, giving least maceration, least waste - Proven by independent testing • Baskets stationary to ground speed • Low shaker speed • Cleaning fans at drop-zones

MODEL-VX 7090 SERIAL NO -665016018

Year 2011 Eng hrs 1300 Head 622

HARVEST READY! $308,000.00 INC GST

MODEL-SB65 SERIAL NO

MODEL-VX7090 SERIAL NO

-669003007

- 665013001

Year 2002 Eng hrs 5089

Year 2010 Eng hrs 1871 Head 1320

HARVEST READY!

HARVEST READY!

$120,000.00 INC GST

$302,500.00 INC GST

MODEL-G9-.320 SERIAL NO

MODEL-G9-.320 SERIAL NO

- VF9ACVAAH11509001

-VF9ACVAAH12509002

Year 2010 Eng hrs 2791 Head 1487

Year 2011 Eng hrs 2128 Head 1166

HARVEST READY!

HARVEST READY!

$264,000.00 INC GST

$286,000.00 INC GST

*SP-only

BRAUD A

U

S

T

R

A

L

I

A

Totally Australian owned

Adelaide Ph (08) 8139 7250

Ring Ashley or Angelo for demonstrations or any participating New Holland dealer. www.braud.com.au Ashley Barratt – 0419833606 Narracoorte – (08) 87620123

news • The establishment of compliance officers is being considered to stop potential discriminatory activity.

• It was agreed to develop better tools to inform growers of how to institute dispute settlement processes.

Poor uptake by wineries • It was acknowledged this was a fundamental problem with the effectiveness of the Code as it now stands. It may improve if indicative pricing is removed.

• Mechanisms to encourage signatories require substantial resourcing.

• It was agreed it was necessary to consider alternatives to the Code, or alternative forms of codes, to address the fundamental issue of wine company uptake. These are being investigated by the committee.

• The committee is resolved the existing Code, together with the reforms being considered at this time, needs to remain in place while alternatives are being considered.

Adaptability of codes • It was noted codes are generally slow to update following changing circumstances, but mandatory codes are harder to change than voluntary, as they require legislation.

• More frequent meetings of the Code Management Committee was identified as a good mechanism to ensure code amendments could occur to meet changing circumstances.

Code awareness • Most farmers and many operations personnel in companies are unaware of the Code and how it relates to contracts.

This requires a WFA education campaign, coupled with better tools to explain what elements are in the codes, what

elements are not in the Code (e.g. prescription of terms of trade; how to initiate dispute settlement, etc.).

In addition to the Australian Wine Industry Code of Conduct other remedies to disputes are available.

For example, under the Small Business Commissioner Act 201 the SA Government has given the Small Business Commissioner the task of developing prescribed industry codes of conduct under the Fair Trading Act 1987. The first of these codes was the Fair Trading (Farming Industry Dispute Resolution Code) Regulations 2013 known as the Farming Industry Dispute Resolution Code.

CONCLUSION The Code will continue to undergo continuous review with the idea of making dispute settlement over pricing disputes a simple option for winegrape growers and winemakers. Both WFA and WGGA remain committed to improving the operation of the Code and attracting more signatories.

Both organisations are hopeful the Code will bring about cultural change and not only be effective for resolving disputes, but will establish clear basis for contracting practice that may act to prevent such disputes arising.

Over the coming year materials to enhance understanding and operation of the Code will be made available, refinements including the indicative pricing provisions will be made and maintenance such as updating the list of independent experts and the feasibility of alternatives to the existing Code will be considered by the peak bodies.

Consistent with the above intention to update the list of independent experts, anyone interested joining that pool is asked to contact Tony Battaglene at WFA. Further information is available at www.wineindustrycode.org/.

Kahlon Estate Wines warns of the dangers of open auger Conviction recorded against Kahlon Estate’s Wine Pty Ltd Occupational Health Safety and Welfare Act 1986 On 16 April 2011, while cleaning out a fermentation tank at Kahlon Estate’s Wines Pty Ltd near Renmark, winery cleaner Sukwhant Virk fell from the edge of a hopper into an unguarded, moving auger. His left leg was trapped in the auger until it was amputated at the scene by a medical retrieval team.

The hopper and auger were part of a Monobloc pump setup supplied to the winery without a guard attached. Kahlon Estate’s Wines Pty Ltd never fitted a guard. A simple fixed metal grid could have been welded in place, permitting the machine to be used without exposing workers to the risk that they might become trapped, cut or otherwise injured by a sharp, rotating auger.

Kahlon Estate’s Wines Pty Ltd pleaded guilty to a charge under the Occupational Health Safety and Welfare Act 1986. It was fined $68,000.

The Court’s full decision can be found at www.industrialcourt.sa.gov.au.

Kahlon Estate’s Wines Pty Ltd was ordered by the Court to publish this information.

12 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

special

news

Business approach to social media

feature Insta

Facing up to running your Facebook Is it a place to make friends or a place to sell wine?

THERE are currently more than 15 million brands globally which have company pages registered with Facebook.

More than 70 per cent of Internet users globally are connected to social networking sites, and further, more than 50 per cent of social network users interact with brands within social platforms.

These sites are enabling customers to interact with brands in new and dynamic ways.

For the past two years we’ve been exploring exactly how brands can effectively communicate with consumers in the online realm.

In late 2013 we completed a quantitative phase of study.

This involved collecting and comparing consumer and managerial perceptions of a set of wine brand Facebook posts.

Posts were selected from a number of small and large Australian wine brands and presented to the consumers and managers to gain their interpretation.

As you may recall from our previous articles, we have developed a typology which indicates three possible orientations of how a winery may structure their communication within Facebook; sales-oriented, customeroriented and event-oriented.

A Facebook post which is classified as sales-oriented may contain a bottle/ product shot, photo or link to a wine review, mention of the price or trophies and medals awarded to their wines.

Comparatively, posts classified as customer-oriented are considered to be friendlier, and may include an image of a family member, pet, staff member or the local region and wine processing.

Often these posts may use humour and may not necessarily be related to the wine brand or particular product.

September 2014 – Issue 608

This paper, by University of Adelaide researchers Rebecca Dolan, Steve Goodman and Cullen Habel is from work funded through the GWRDC which examines social media as a pathway for wine brand growth.

Finally, when a post is not classified as sales or customer-oriented, the post can be seen as event-oriented.

Event-oriented posts may include information about upcoming events, mention ticket prices, and show photos of event facilities or customers enjoying events.

Our main research objective in this phase of the study is to determine how these posts are perceived by the consumers, or page ‘fans’ and the managers designing such posts.

We were specifically interested in which types of posts cause asymmetry between consumer and managerial perceptions.

THE STUDY We surveyed 1099 social media users who are ‘fans’ of Australian wine brands on Facebook.

Respondents were exposed to a sample of 18 wine brand Facebook posts.

We built the data set to contain six posts for each strategy; sales-oriented, customer-oriented and event-oriented.

In addition, we presented the exact same 18 posts to over 400 managers of wine brand Facebook pages.

This allowed for a comprehensive comparison of consumer and managerial perceptions.

Our objective here is to demonstrate that whilst a manager may think they are sending a certain message, if the appropriate approach is not determined and used, the effect on consumer perception and response may be altered.

While we have not presented the www.winebiz.com.au

interpretation and analysis of all 18 posts due to space restrictions, the full report is available by contacting the authors.

FRIENDS FIRST, PRODUCT SECOND Previous research has indicated that a clearly defined orientation is favourable amongst consumers.

In most cases, this is a customeroriented approach which offers humour, uniqueness and an insight into the family or employees involved in the brand and winemaking process.

This ‘customer-oriented’ approach was deemed favourable over a ‘sales-oriented’ approach which involves wine reviews, medals, bottle shots or tasting notes.

According to our research, in many cases, communicating with customers on Facebook is about starting a relationship and having an interesting conversation, rather than making sales.

These conversations and relationships might translate into brand loyalty and repurchase behaviour in the long run, as customers become more familiar with your brand; when they are in a wine store or restaurant they are likely to recognise your brand and decide to purchase.

To test our conceptualisation of a ‘customer-oriented’ post, the following post was used as an example for analysis.

The post was expected to be perceived as customer-oriented as it does not focus on the product.

The post includes a picture of the winery pet and attempts to use humour to entertain the page fans.

The pie chart below shows the Grapegrower & Winemaker

13

special

Insta

news

feature

still enable the message to be perceived as customer-oriented and yet give sale or event information simultaneously.

The analysis of the 16 other posts demonstrated similar results.

In general, analysis showed posts using a bottle shot, wine review, mention or show a price and provide a link to the website are commonly perceived as salesoriented.

Comparatively, posts showing an image of a family member, pet, or something unrelated to wine, in addition to using humour, direct questions to fans and have a personalised and friendly tone are perceived as customer-oriented.

Posts which show a photo of event facilities or photos of customers at an event, as well as the date, location, or price of an event are perceived as eventoriented.

Posts with more than three lines of text were confusing to consumers and a clearly defined orientation was not perceived.

SO WHAT SHOULD WE POST?

majority of consumers (60 per cent) did perceive this post as customer-oriented, however nearly 20 per cent saw it as sales-oriented.

This was an unexpected result given that the post does not indicate any form of sale, promotion, wine style, nor does it mention a date, venue, booking procedure or price for an event.

When this post was presented to page managers, the results were different, with an average score of 88 per cent for customer-orientation.

This initial comparison shows while the page manager may think they are presenting a significantly customeroriented piece of communication; the consumer still perceives a level of sales and event-orientation, which may have detrimental effects.

It is unlikely a consumer will ever perceive a post to be 100 per cent customer-oriented, due to the fact that essentially, it is still a ‘brand’ sending the post, rather than an individual person.

If you are operating as a brand on Facebook and want to be customeroriented, there appears little room for subtlety.

The fact you are a business, something as ‘clear-cut’ as this may still be perceived as though you as trying to sell.

To see the difference when we look at something which is more sales and

14 Grapegrower & Winemaker

event-oriented, we explored how the perceptions varied for a text only post, as shown below: This post was expected to be perceived as sales-oriented, with a significant overlap to event-oriented.

The post included opening hours, information regarding tastings, contact details and booking information.

We also expected to see a small observation of customer-orientation based on the last sentence regarding family and friends.

As expected, the most dominant orientation observed by the consumers was sales orientation (41 per cent).

Interestingly, this was closely followed by customer orientation (34 per cent) and event orientation (25 per cent).

This indicates that in a text-only post, one sentence may have a significant effect on the observed orientation.

In this case, the final sentence “We hope you have a wonderful Easter shared with family and friends” may have turned what was originally a sales-oriented post into a more customer-oriented post.

Interestingly, the page managers also had difficulty determining a clear orientation with an average score of 43 per cent CO, 40 per cent SO and 17 per cent EO. What we begin to see here, and in other posts, is that content within the post can www.winebiz.com.au

In previous marketing literature, scholars have specified customeroriented communication, which involves focusing on developing customer relationships and identifying customer needs, is a more effective strategy when compared to a sales-oriented approach.

We believe these findings translate to the online realm, where platforms such as Facebook offer an opportunity to be more customer-oriented than previously possible, with direct connection to consumers and the ability to engage in friendly, content rich conversations. However, within the Facebook environment we still see a remnant across all brand communication of ‘sales-orientation’, even when no sales facets are used.

The fact you are a business on Facebook, in what is perceived to be a very personal communication channel, it appears you will always be tarnished with a sales tag.

That being the case, initial qualitative work in the focus groups indicates there is no point trying to escape this.

If you’re going to be customer driven, don’t be afraid to include some of your business message; the fact you are there, they are expecting you to sell.

Have some product information, but sign off sincerely or vice versa, as demonstrated in the post shown earlier.

In order to be more customer-oriented, (even within a sales-oriented post), use words like ‘we’ and ‘our family’, which can add a personalised tone to your communication.

September 2014 – Issue 608

Business approach to social media In many cases, communicating with customers on Facebook is about starting a relationship and having an interesting conversation, rather than making sales Signing off a post with an initial or first name can be a great way to remind your consumers that it’s the actual winemaker, family member or employee who is telling a story, rather than simply selling a product.

All consumers will recognise that ultimately, you are a brand with a product for sale; it’s why they ‘liked’ your page in the first place.

Consumers can however very quickly unlike your page if the message content provides no personal value; hence it is important to provide interesting, varied and unique content to stimulate engagement.

CONTINUING THE RESEARCH This preliminary stage of the research involved surveys with more than 1000 wine consumers and 400 managers, to determine the various orientations evident in the social media communications context.

The longitudinal study will

ABOUT THE AUTHORS

continue throughout 2014 and 2015 to explore further how consumers engage with brands via social media, and specifically when, why and how this creates value in terms of eventual purchase behaviour and brand loyalty of wine consumers.

The results from this research phase in conjunction with a series of in-depth interviews and focus groups show a clear preference for the use of ‘customer-oriented’ communication via social media.

While we recognise social media platforms provide an excellent opportunity for sharing product reviews, awards, new releases and tasting notes – it’s important to remember you are operating on a social platform where relationships can be made before sales.

Ultimately, while there is no hiding the fact that you are a business, Facebook isn’t a platform for blatant selling and our results show the friendlier you are the better.

A new generation in harvesting

Rebecca Dolan E: rebecca.m.dolan@adelaide.edu.au Rebecca Dolan is a marketing PhD candidate at the University of Adelaide.

Her research specialises in social media marketing and customer engagement behaviour in the Australian wine industry.

Steve Goodman E: steve.goodman@adelaide.edu.au Steve Goodman is a senior lecturer in marketing at the University of Adelaide Business School and specialises in Wine Business Research.

Cullen Habel E: cullen.habel@adelaide.edu.au.

Cullen Habel is an independent market research consultant and adjunct lecturer in marketing and market research at the University of Adelaide – www.cullenofadelaid.com.

Previous papers and webcasts are available at www.facebook.com/ AustralianWineandSocialMedia.

For updates, please follow the page or drop the authors an email.

Unrivalled quality

˃ 25% increase in productivity ˃ Protection of vegetation ˃ No loss of juice ˃ 99% petioles, MOG and other waste removed

Eco-performance

˃ Up to 43% fuel saving per hectare ˃ Quick and easy maintenance ˃ Less CO2 emissions

For more information contact: Pellenc Australia Pty Ltd 14 Opala St, Regency Park SA 5010 P | 08 8244 7700 F | 08 8244 7788 E | admin@pellenc.com.au

September 2014 – Issue 608

Easy-Tech Piloting

˃ 310° panoramic cabin ˃ 95° EASY-TURN system ˃ Touch-screen control panel ˃ Closest cabin to the row

Multifunction

˃ Carry out your vineyard work all year round with a variety of attachments available for Optimum

www.pellenc.com.au www.winebiz.com.au

Grapegrower & Winemaker

15

special

Insta

news

feature

How you can bank your social media benefits Facebook and Twitter may be known to the workplace as big, fat time-wasters but wine brands across the nation are taking advantage of these social media platforms to effectively engage with consumers at little (or no) expense. As Stephanie Timotheou reports, one global company is ticking all the right boxes.

GONE are the days of picking up a phone to have a chat with friends and family.

Social media is rapidly taking over with sites such as Facebook, Twitter, Pinterest, Instagram, Google Plus, Tumblr and LinkedIn. Next week, next month and next year there will be even more.

As of March 2013 Facebook, the world’s number one social media site, had more than 1.11 billion users taking part in the social media whirl.

And the wine industry has lapped it up, creating pages to promote brands and interact with consumers.

Grapegrower & Winemaker scoured the Facebook and Twitter cybersphere to find out which wineries have switched on and discovered Jacob’s Creek setting a hot pace with a whopping 376,000 Facebook likes as of December 2013.

But while its Facebook page is pumping with so-called ‘likers’, its Twitter page – which hasn’t been around as long – has only attracted 2300 followers, almost certainly because of the way each platform is used.

Jacob’s Creek senior brand manager Hayley Bishop said the company considers social media a very important aspect of marketing and has found it to be an effective way of connecting with fans.

“In terms of measuring our success, it's not just about the number of ‘likes’ we get,” Bishop said.

“We focus on reach and engagement which includes how many people see the post and how many people like and comment in response to posts.

“We have seen strong results to our content and activations as well as the overall positive sentiment on the page.”

In the past financial year, Jacob’s Creek’s global page had more than 3.2 million Facebook post impressions (the number of times a post from its page was displayed on a person’s news feed).

Bishop said if the local market pages were added to this figure, she expects it may have been close to double that.

Ready… set… tweet!

RULES, REGULATIONS AND BOUNDARIES Adelaide-based social media consultant Michelle Prak said any type of business including a winery must be aware the usual advertising and communication laws which govern their work also apply to social media.

“For example you can’t share misleading statements – the code of conduct for alcohol advertising and promotion would still apply in the cyber-world,” she added.

“As well as this, social media platforms also have their own terms and conditions.”

She used an example of Twitter and how businesses shouldn’t send the same tweet more than once, as accounts could be suspended for spam.

“Many businesses have fallen into this trap when they get too keen with their marketing messages so it pays to read the platform’s terms and conditions.”

Restricting the age groups of people who can view alcoholrelated pages is also essential and Jacob’s Creek has put specific measures in place to ensure minors do not have access to its Facebook and Twitter pages.

“Our Facebook page cannot be accessed by anyone under the legal drinking age,” Bishop said. “As with all online alcohol content pages, age verification is required.

“We apply strict CSR policies around this. Our content is targeted to consumers of legal drinking age and we also include regular posts about responsible drinking to our fan base.”

Top 10 Facebook users as of Dec 2013

Number of Likes as of Dec 2013

Top 10 Twitter users as of Dec 2013

Number of Followers as of Dec 2013

Jacob’s Creek (global)

376,000

Henschke

6,566

Brown Brothers

45,344

Penfolds

5,466

Wolf Blass (AU page)

43,003

Grant Burge

4,393

Taylors Wines

33,195

Wolf Blass (AU page)

4,073

Grant Burge

9,468

Brown Brothers

3,909

Peter Lehmann Wines

8,422

Peter Lehmann Wines

3,451

Penfolds

4,520

Tyrrell’s

3,309

Tyrrell’s

3,923

Taylors

3,125

Henschke

2,694

Jacob’s Creek (global)

2,388

Galafrey Wines

605

Galafrey Wines

1,568

16 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

PANORAMA the new vine trimmer from Pellenc

A rotating blade trimmer that offers performance and reduced maintenance: • Trim at a rate of up to 10km/h with no jamming!

• Pellenc blades can be changed in 1 minute and operate at a high rotational speed for a clean cut.

• Unobstructed row visibility.

• Wide range of settings for working effectively and efficiently in all vineyard configurations.

Alternating cutter bar models also available.

For more information: Pellenc Australia 14 Opala St, Regency Park SA P 08 8244 7700 F 08 8244 7788 E admin@pellenc.com.au

www.pellenc.com.au

special

Insta

news

feature

HOW EFFECTIVE IS IT REALLY? According to Prak social media can be extremely effective for wineries however like any communications tactic it depends on how it’s used.

She put it simply: If you don’t use it well, it won’t work for you.

Prak suggested the best way to view social media is as a community rather than a billboard opportunity.

“If you join in with the community talking about your wines, history and family and share an appreciation of wine, food and your region, that’s the best way to effectively use social media to build a loyal following,” she said.

And Jacob’s Creek has done exactly this.

Bishop said the company sees social media as an important tool to help build relationships and connect with its fans and potential consumer base, rather than an avenue for generating sales.

“We know from some industry studies as well as our own consumer research that by interacting with a wine brand online, wine lovers build a repertoire of brands they like, trust or recommend,” she added.

According to Prak, social media gives organisations the power to listen to consumers and discover what they like about wines and what sorts of things they need to know.

“To unlock the potential of social media it’s vital to understand this – it’s not a space where you constantly talk about yourself and then leave,” she said.

“It’s a place where you might gain your next great idea or strike up a partnership which benefits your winery.

“It’s an ever-changing environment and conversation, just like good networking should be.”

Social media at its best: Jacob’s Creek reaches out to more than 350,000 people a day.

handles and their own followers.

“We currently use the two platforms quite differently – for us Facebook is to reach out and engage and Twitter is to follow, chat and stay informed – thus the huge difference in the followings of each.”

Prak said Facebook generally attracts more traffic and ‘likers’ due to the money spent on advertising and the overall number of Facebook users compared to Twitter.

Promoted tweets has now become a new area for Twitter users to consider and will likely play an increasingly significant role as the site matures.

This form of advertising involves inserting paid-for messages into the timelines of users.

As with much online advertising, companies can target their content to certain keywords to try and maximise their exposure to the right audience.

TWITTER VS FACEBOOK

WHAT THEY’RE DOING AND WHY THEY’RE DOING IT

According to Bishop, the number of Jacob’s Creek Facebook fans globally exceeds 376,000 and around 60,000 of these are from Australia, making Jacob’s Creek the brand with the biggest Australian fan base on Facebook for wine.

Its global Twitter handle is run by the global marketing team and has around 2300 followers (as of Dec 2013).

She said Twitter is primarily used to follow what’s happening in the industry and to see what key influencers are talking about.

“We also use it to view relevant conversations with opinion leaders and consumers and occasionally push out news,” Bishop added.

“In addition many of our winemakers have their own Twitter

According to Bishop, Jacob’s Creek spends much time planning the content of its Facebook page to ensure it is of interest to its fans.

“We often use an image, as a picture tells a thousand words and it attracts more attention on the news feed,” Bishop said.

“The things we post include announcements of new products, reminders about responsible consumption, food pairing suggestions, inspirational quotes and updates from our vineyard and cellar door.”

Other countries where Jacob’s Creek is sold also manage their own local Facebook pages which are linked to the global page.

This allows those markets to post in their native language and

Are you listed?

Don't miss out in 2015!

Gain maximum exposure with your free listing

Ensure the industry can find you and your company • Other industry personnel – Winemakers, Viticulturists, Marketers, Managers…

• Wine show committees • Wine buyers, distributors & retailers • Print & Online coverage

The Directory is a POWERFUL MEDIUM because it stays on desks, by the phone, all year round!

Contact Winetitles on +618 8369 9500 or email wid@winetitles.com.au 18 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

Business approach to social media In terms of measuring our success, it is not just about the number of ‘likes’ we get. We focus on reach and engagement which includes how many people see the post and how many people like and comment in response to posts post local promotions.

The Jacob’s Creek digital marketing team has also run various large scale competitions and promotions within Facebook for Australia, the UK, the US, Thailand and Poland which has proven effective among its target market.

STRATEGIES AND CHALLENGES Bishop stressed the importance of working by a social media strategy to communicate effectively through the cyber-world.

She said Jacob’s Creek does this by using a content calendar for each social Cyber guru: Adelaide-based consultant Behind the brand: Senior brand manager media platform.

Michelle Prak hosts regular seminars and Hayley Bishop created the Jacob’s Creek workshops on how to get the most out of Facebook page in 2010 and it has skyrocketed “One of the key reasons our Jacob’s social media. to success in just four years.

Creek social media pages are so successful at engaging with our fans is because it’s our own team members who are following messages have to be responsible,” she media with a digital community of true the fan posts,” she added. added. fans which will only continue to grow.”

“Fans are also engaging with real Prak agreed, advising people within the people behind the brand, not just a social industry to spend time on social media media agency.”

IT’S NOW OR NEVER platforms such as Facebook, Twitter and While maintaining a Facebook or Bishop’s best advice to wineries which Instagram.

Twitter page seems quick and easy, there haven’t yet jumped into the world of social “Check out what other wineries are are multiple challenges a winery can face. media was to “just get started”. doing, see what people are sharing when Prak believes one of them is adequate She said wineries won’t learn what it comes to wines, collect ideas along the staff time and skill to devote to social works and what doesn’t for themselves way and get to know those communities – media. and their fans until they get started and then you’ll be in a better position to decide She said when all the social have a play. how to use social media." communities a business could participate “Our introduction to the social media Contacts: in is considered, as well as taking care world started because I was passionate Michelle Prak of your online reviews across multiple about digital marketing and suggested we P: 61 (0)409 964 331 spaces, it can be daunting. give it a go,” she said.

“Wineries of course also need to ensure “It has grown from that original global 3 7 5 6 F l u t e 8 8 x 1 8 5 _ GGW 1 2 0 1 3 - 0 3 - 2 0 T1 5 : 5 8 : 2 5 + 1 1 : 0 0 they don’t get too enthusiastic about Hayley Bishop Facebook page to us now being one of the promoting drinking – their social media P: 61 8131 2400 most significant wine brands on social

Powdery Mildew Control sounds sweeter with Flute • Wine and table grapes

• Activity at five stages of the disease life-cycle

• Unique Mode of Action Group U6 • Water-based formulation for unmatched crop safety • Controls resistant strains

• Translaminar and vapour activity

®

FUNGICIDE

50 EW

agnova.com.au ® Flute is a registered trademark of Nippon Soda Co., Ltd

September 2014 – Issue 608

www.winebiz.com.au

Grapegrower & Winemaker

19

special

Insta

news

feature

When it comes to social media marketing you have to lighten up (Or consumer perceptions of wine brands on Facebook) Forget the likes, if you want real fans then they want real ‘friends’ – to be able to interact with you, not your business. Researchers Rebecca Dolan, Steve Goodman and Cullen Habel explain people following you online want to know more about you and what you do and less about your hard sell.

PREVIOUS papers, based on in-depth interviews with wine brands active on social media have suggested customer oriented strategies, avoiding the ‘hard sell’, are more effective in the social media sphere.

And this phase of the study puts the notion to the ‘fans’ to see what they thought.

We weren’t surprised to hear the participants in our focus groups agreed, they aren’t friends with your brand, or following your brand, to actually get product information.

It appears what they want is an interesting human conversation.

The two key outtakes derived from this phase of the study for wine brands attempting to engage fans on Facebook are: 1) Get involved 2) Humanise the brand

GETTING INVOLVED IN THE CONVERSATION If you were serving a customer in cellar door, would you give them the wine list and then walk away and wait until they are ready to purchase?

Probably not.

Think about this in the context of social media.

Real success on Facebook happens when you mirror real-life situations. If you are trying to generate an interactive, engaging conversation, the job is not done simply when you hit ‘post’.

Instead, it’s important to stay around, or check back and join the conversation.

Facebook has even integrated the ‘reply’ function to make this easier.

True engagement with your fans happens in the ‘back and forth’.

In our focus groups, this was a

20 Grapegrower & Winemaker

common point of discussion.

One fan said “The brands just don’t actually get back into engaging with people when they ask a question – even when people are being really polite. So I have noticed that sometimes it seems a little bit pointless to reply, because they’re not really taking those comments seriously”.

Consumers discussed that they engage when they have had a good experience with a wine brand, for example: “I guess if you’ve had a really good experience, or it’s something that you really value, I might actually go to the page and say thanks for this - if I was really happy with it and thought that they deserved positive feedback”.

This provides a great opportunity to engage in a two way conversation.

Fancy not acknowledging the time and effort taken by the fan to say something nice about your brand.

What is even better is that when you do, more people ‘see’ the activity in their newsfeed as your organic reach increases.

Your fans may also be looking for some feedback or product information which is also another way to engage in the conversation and could lead to a sale, for example, “It might be that you want a bit of reassurance before you make a purchase, or you might go in and ask a question and see how they respond before you decide to make a final purchase”.

It is hard to break the ice and start a genuine conversation when you may not know anything about the person, or ‘fan’ you are conversing with.

To learn more about your fans and to encourage them to engage with you, a good technique is to ask questions that invite them to share about their interests, or what they enjoy doing.

This may or may not be wine related, and doesn’t need to be brand related, it’s a way to start a casual conversation.

HUMANISE YOUR BRAND The most successful companies on Facebook are those that step out from behind their logo and let the people behind their brand represent their Facebook page.

The goal is to communicate with your www.winebiz.com.au

fans as though you are talking to friends.

Let the personality of your brand come through within each post you make.

In order to show your brand’s ‘personal side’, you can post entertaining or humorous updates, photos and videos.

You can also change things up once in a while and share details about your experiences and everyday life, regardless of whether it is specifically brand, or wine related.

It might seem strange, posting information that is not specifically product related, but remember that this is social media – and the experience for users should be social, friendly, and interactive.

If users want detailed product information, tasting notes and so on, they should be directed to your website (or even to where that resides within your Facebook homepage).

One of the best ways to humanise a brand is through the use of photos.

Facebook users love photos – they upload at least 350 million of them every day. Our focus groups showed the content, including photos, shouldn’t be too product or selling oriented.

For example, one participant explained that: “I don’t like it when people push their product on me, without my consent.

So the moment someone is posting that, they are off my list, that’s why I put the filter on, I don’t want to see any of that”.

Another participant also explained the use of humour or entertainment within content would be more engaging: “If they post something that’s maybe not necessarily related to the brand, but if it’s like a funny video or something, then I would maybe share it with friends. But probably not if it was just something brand specific”.

This supports our notion that including content in your page which is unrelated to the brand might be a good strategy.

On Facebook we often see many wine brands promoting competitions, giveaways and prize draws.

While this may stimulate a level of engagement, it is likely to be short-lived.

Rather, the focus should be on the quality of the engagement experience.

One participant said: “Some brands September 2014 – Issue 608

Business approach to social media say they have a competition saying ‘like’ this, or ‘like us on Facebook’ and you can go into the draw to win bottles of wine, but I think that’s just trying a little too hard, it feels like bribery. They are just trying to buy my friendship”.

While it’s tempting to post deals, promotions and product information, moderation is important and this shouldn’t account for a majority of your content.

Our participants discussed how too much product information could put them off, and they would prefer some humour and visual content from a brand: “They post that they have won some awards, well that’s just a bit braggy isn’t it?” and “The humour and the jokes – that’s a great way of doing it”.

When content is entertaining to users, it’s more likely to be engaging and ultimately, shared amongst more people.

At a time when Facebook’s organic reach is very low – this type of content sharing is what brands need.

For example, one participant said: “If it’s actually hilarious, then you might share it, and then your friends will see you sharing it and then that gives them the validation that you know other people see that you like the company, and they might go and like the page too”.

This demonstrates the content of your post is an important consideration.

Additionally, the way you communicate could influence fan engagement.

Plain text doesn’t always lend itself to expressing the humanity, enthusiasm or emotion behind a post.

Something as simple as a smiley face emoticon in your post can increase likes,

seem to be in the right place.

What is important, based on our studies, is for a wine brand to look into the humanistic side of its operation and communicate in such a way that fits the landscape of the communication, which is actually no different to any other form of successful communication.

Steve Goodman.

This paper is from research funded through the GWRDC, which examines social media as a pathway for wine brand growth. Previous papers and webcasts are available at www.facebook.com/ AustralianWineandSocialMedia.

For updates, please follow the page or drop the authors an email.

ABOUT THE AUTHORS comments and shares.

Similar to face-to-face communication, emotion engages people. In terms of what gets shared the post on Facebook, it’s images – pictures, photos, memes, infographics, and so on.

If you aren’t posting interesting, cute, funny or emotion-invoking images regularly, then you’ve already lost fans.

The more self-explanatory the picture is the better.

Importantly, remember to keep it casual.

One of our favourite quotes from the focus groups was: “Don’t take yourself too seriously, Facebook is a casual medium.

You know, we aren’t in the middle of a photo shoot, and it’s not a competition. It’s just, casual and social”.

As we see so many wine brands (and other categories too) rushing to Facebook, it is important to remember it is a social media; a brand acting as a brand doesn’t

Also manufacturers of

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

Rebecca Dolan E: rebecca.m.dolan@adelaide.edu.au Rebecca Dolan is a marketing PhD candidate at the University of Adelaide.

Her research specialises in social media marketing and customer engagement behaviour in the Australian wine industry.

Steve Goodman E: steve.goodman@adelaide.edu.au Steve Goodman is a senior lecturer in marketing at the University of Adelaide Business School and specialises in Wine Business Research.

Cullen Habel E: cullen.habel@adelaide.edu.au Cullen Habel is an independent market research consultant and adjunct lecturer in marketing and market research at the University of Adelaide – www.cullenofadelaid.com

SUMMER TRiMMing

AUSTRALIAN MADE PRUNERS

For further information visit our website at www.spagnolo.com.au or contact: Ph (03) 5021 1933 Fax (03) 5021 5233 Email sales@spagnolo.com.au Mildura Victoria Australia September 2014 – Issue 608

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

www.winebiz.com.au

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

• Optional hydraulic lift, tilt and side shift cylinders.

• Ideal for cleaning up uneven terrain • Durable powdercoated finish Grapegrower & Winemaker

21

news

The Cellar Door: Cornerstone of the direct-to-consumer marketing channel WAS the Australian wine industry’s renaissance in the late 1980s and early ’90s confined to cutting-edge grapegrowing, winemaking technical know-how and many innovative product launches that landmarked the era of the New World’s wine brand building movement?

By no means. It also spearheaded the movement of building a direct, close relationship between winery and consumer – and the marketing vehicle with which to achieve this was the cellar door.

As a result, cellar doors opened up all over the country and by the end of 2013 around 70 per cent of all Australian wineries operated one (Winetitles, 2014).

Today the cellar door is the pivotal entity within the triad of modes (cellar door, wine club, and direct online) that became known as the DTC (direct-toconsumer) channel.

The use of the DTC channel is most closely interconnected with tourism activities as people have to select and travel to a wine region which is often remotely located in order to visit cellar doors, in the process becoming wine tourists.

However, setting up, staffing and operating a cellar door is an expensive proposition.

22 Grapegrower & Winemaker

Researchers Johan Bruwer, Larry Lockshin, Anthony Saliba and Martin Hirche have been funded by the former Grape and Wine Research Development Corporation (GWRDC project USA-1204) to boost the industry's understanding of the role of the cellar door in the direct-toconsumer channel of the Australian wine market.

Despite the fact so many Australian producers have invested millions of dollars in cellar door infrastructure and human capital at their wineries, the impact of cellar door visitation on changes in the wine consumption, relationship with the wine brand, etc. has not been measured.

REAL MEASUREMENT In what is a first in more ways than one, GWRDC (now part of the Australian Grape and Wine Authority) has funded one of the first opportunities to date to measure the classical ‘who, what, when and how much’ questions pertaining to cellar door visitors across Australia.

www.winebiz.com.au

The project basically sought to unlock the information needed to optimise DTC sales and marketing opportunities through a foundation study.

The research was executed through a first-time formal collaboration between senior wine marketing researchers from two of Australia’s leading ‘wine universities’ namely the University of South Australia (UniSA) and Charles Sturt University (CSU) under the leadership of A/Professor Johan Bruwer of UniSA. The research findings discussed here are from the first of three research stages, predominantly quantitative in nature, utilising a combination of descriptive and quasi-experimental research designs.

During the first stage 3368 visitors in 15 wine regions (from Margaret River in the West to Hunter Valley in the East) at 79 cellar doors, representing large, medium and small wineries across Australia were intercepted to complete a survey to determine: • Who the cellar door visitors are and their relationship with the winery brand and wine region • The nature and extent of the visitors’ buying behaviour at the cellar door and the likelihood of them buying the wine brand in future.

September 2014 – Issue 608

WHY THE CELLAR DOOR IS CENTRAL IN DTC MARKETING In Australia, 70-80 per cent of wineries crush less than 100 tonnes (±7500 cases produced) per year.

For the vast majority of these wineries to survive there is little choice but to steer the majority of their sales direct to their customers through the winery cellar door and/or its associated DTC channels.

The cellar door is the sales channel where wineries have the most control, aside from the fact it also yields the highest financial return on wine sold compared with other channels. It is without doubt the main catchment area for an ongoing direct marketing opportunity to convert visitors into entering into a more enduring relationship with the winery (Alant and Bruwer, 2010; Bruwer, 2002).

For the winery, the cellar door represents ‘its own retail store’, the arena within which it can perform the act of introducing visitors to the organisation and its wines, staff, winery, vineyards and setting. Wine tourism thus offers small wineries in particular many advantages (Bruwer, 2002, p.85).

The actual value of the cellar door as a unique entity to educate, change wine consumption behaviour, and act as catalyst for future sales in the retail sector, is nevertheless unclear.

We contend the potential of cellar door to act as change agent in these ways is significant, although DTC sales via cellar door are estimated at ‘only’ 5-6 per cent of all wine volume sold in Australia (ABS, 2013).

The cellar door is the most ‘obvious’ sales vehicle to reach people with high tourism activity levels who also happen to be the high usage consumers in the wine market (Bruwer et al., 2012).

PROFOUND IMPLICATIONS The strong association between the heavy consumption of wine and wine tourism activity level factors has profound implications in practice. It highlights the potential of wine tourism that could be harnessed by wineries as a DTC sales vehicle beyond just the cellar door and to reach people who are likely to be the opinion leaders (influencers of other wine consumers).

Wine tourism activity is an extension of the rather complex relationship between wineries, wine region and the

visitor-consumer (Bruwer and Alant, 2009; Bruwer et al., 2012).

It is recognised as a modern, economically-based construct embedded in consumptive behaviour and viewed by producers as a direct wine selling opportunity. More importantly, it is also regarded as the starting point for the long term wine consumer-product relationship to be nurtured in perpetuity.

It is possible to target marketing strategies at wine consumers in accordance with their gender and lifecycle stage as far as certain behavioural and sensory aspects of the product is concerned (Bruwer and Lesschaeve, 2012).

The finding that heavy usage of wine is strongly associated with wine tourism activity level factors underlines wine tourism’s potential would be better used by wineries as a DTC sales vehicle and a driver of ongoing sales through the offand on-trade retail sectors where 90 per cent plus of all wine volume is sold.

SOME KEY FINDINGS As far as establishing who the cellar door visitor is, the research found the majority of visitors to the cellar doors of Australia are females (55 per cent).

AGL 2015 AGL Wine Excellence Scholarship.

AGL Energy Limited supports and recognises winemaking talent.

Are you a NSW winemaker? Enter the 2015 AGL Wine Excellence Scholarship and you could win a scholarship to Europe or North America.

We supply the grapes. You supply the wine.

AGL owns over 100 acres of vines in the Hunter Valley producing chardonnay, semillon, sauvignon blanc and verdelho.

If you qualify, grapes from these vines will be yours to produce wines which will be entered into national wine shows. We’ll even pay your winemaking, transport and bottling costs. Points will be awarded on the basis of medals and trophies, and the winemaker with the most points wins.

The prize.

AGL will provide the winning winemaker with a funded scholarship to travel to Europe or America to further enrich and strengthen his or her viticultural and oenological knowledge.

For details of our past winners and guidelines please visit our website and agl.com.au/winescholarship.

Interested? For more information contact Alison Crocker, Community Relations Manager, for details on how to enter the 2015 AGL Wine Excellence Scholarship and all the terms and conditions.

Email acrocker@agl.com.au or telephone 0428 027 714.

September 2014 – Issue 608

www.winebiz.com.au

Grapegrower & Winemaker

23

news Table 1: Duration of trip or period of stay in the specific wine region during the visit Duration of trip/period of stay in the wine region

n

%

Live in the region - not staying overnight

509

15.1

1-day trip from elsewhere - not staying overnight

1273

37.8

Multi-day trip

1586

47.1

Multi-day trip:

-

Mean

- Number of days stayed over in the region

-

3.52 days

- Number of nights stayed over in the region

-

2.78 nights

When Final Decision to Visit the Winery was Made

%

Cumulative %

As I was/we were passing by

20.4

20.4

During the last 24 hours

38.2

58.6

During the last week

20.4

79.0

During the last month

10.0

89.0

During the last 3 months

4.8

93.8

During the last 6 months

4.5

98.3

Other

1.7

100.0

Table 2: The winery’s wine brand - previous awareness/actual experience framework Awareness/actual experience of the wine brand

%

Ever HEARD of THIS WINERY (corporate brand)

78.7

awareness.

The high level of repeat visitation means there is a high level of familiarity with the wine regions among visitors with 47 per cent having visited the region more than once in the past (average number of previous visits = 3.3 times).

With some wine regions located a long distance from a main city, the majority of visitors (47 per cent) were on a multiday trip to a region (Table 1). Whereas most of them stayed overnight in the region they were visiting, it is insightful that 9 per cent of the multi-day visitors stayed overnight outside the region and drove back and forth – which could be an opportunity lost for the local regional economy.

In terms of one-day visitors, 15 per cent originated from within the region as they live there permanently (an indication of loyalty and/or convenience), while 38 per cent are from elsewhere.

IMPULSE VISITATION Ever HEARD of any of this winery’s WINES (product brands)

75.7

Ever TRIED (DRUNK) any of this winery’s WINES (product brands)

64.3

Ever PURCHASED any of this winery’s WINES (product brands)

57.7

PURCHASED or CONSUMED any of this winery’s wines in the LAST 3 MONTHS

33.8

Table 3: Whether visitors left the cellar door with knowledge about where the winery’s wines can be bought from in future (other than at the cellar door) Statement

%

I knew this already before visiting today

57.4

The cellar door staff told me where to buy it today

28.6

I did not ask and I am not interested in knowing

10.2

I did not ask and I was not told by the cellar door staff

1.6

I did not ask but I am interested in knowing

1.0

I asked, but the cellar door staff did not know

0.7

I did not ask but assumed I will be able to figure it out (i.e. buy online)

0.5

From an age/generational viewpoint, the distribution is skewed towards older visitors with only 39 per cent in the Millennial/Gen-Y age segment (18-34 years). Another 19 per cent belongs to the Gen-X segment (36-44 years) with the remaining 42 per cent belonging to the Baby Boomer and Traditionalist segments (45 years and older).

By comparison with the Australian national population average, the Millennial/Gen-Y (18-34 years) segment among cellar door visitors is about 6 per cent higher, while the Traditionalists (65+ years old), are 7 per cent below.

24 Grapegrower & Winemaker

People have choices when selecting a destination to visit as a tourist and this decision process also pertains to deciding which wine region and cellar door(s) to visit.

There is a direct relationship between the fact 91 per cent of the cellar door visitors were from Sydney, Melbourne, Adelaide, Perth and Brisbane, or their surrounds, and the fact that 65 per cent of people were repeat visitors to the wine regions. With the number of first-time visitors at ‘only’ 35 per cent, this could be an indicator of stagnation, or lack of promotion, but also of strong brand www.winebiz.com.au

While planning the trip to the wine region might happen well in advance, the final decision to visit the winery’s cellar door was made a very short time beforehand, for example 79 per cent decided within one week and 59 per cent within the 24-hour period before actually visiting.

This could be testimony of impulsive (unplanned) cellar door visitation evoked by aspects such as road signage when driving past, recommendation from a nearby cellar door, etc.

The overall purpose of this project was to track the effect of the cellar door visit experience on future sales of the wine brand. In order to achieve this, benchmarks relating to the current situation had to be established first.

Techniques developed to measure loyalty (Bhattacharya, 1997) and those for brand awareness and recall (Driesner and Romaniuk 2006; Jarvis et al., 2006), were used. In the process a 5-tier awareness/ actual experience framework for the winery brands was developed (Table 2).

The true potential of wine tourism as the activity that brings people to the cellar door and thus in contact with the winery’s brand is apparent in that 21 per cent of visitors have not ever heard of the winery, meaning they are completely unaware even of the corporate brand.

At its cellar door, a winery has the opportunity to deploy its DTC marketing strategies on both the unaware and aware visitors. It is insightful that 64 per cent of visitors had actually tried a wine of the winery before visiting the cellar door, with that figure diluting somewhat to 58 per cent who have actually purchased it in the past. Furthermore, 34 per cent September 2014 – Issue 608

purchased and/or consumed it in the previous three months before visiting the cellar door.

This means the perception thereof is still quite ‘fresh’ in their memory and one would expect the visit to be instrumental in reinforcing and strengthening that perception. Using a Juster scale to measure the likelihood of the visitors buying the brand of the winery visited during the period 3-6 months following the cellar door visit, showed a 41 per cent likelihood of that happening.

When a visitor leaves the cellar door, perhaps never to return again, it is essential he/she knows where the winery’s wines can be purchased (Table 3). Because most cellar door visitors would interact with a brand in either a retail setting or the DTC mode, our research went further in as far as finding evidence the cellar door visit in fact had an influence in imparting key brand information.

It is therefore insightful 57 per cent of cellar door visitors stated they knew this even before they visited the cellar door.

Two aspects are important here: 1. Those who already knew through either past visit experience and/or buying and/or consuming this wine in the past, had this knowledge reinforced first-hand at the cellar door.

2. This also means 43 per cent did not know where the wines can be purchased. Furthermore, 67 per cent of those who did not know received this knowledge firsthand direct from the cellar door staff.

Both these ‘interventions’ underline the importance of the cellar door and of

September 2014 – Issue 608

Table 4: Incidence of buying and the amount spent on non-wine (accessory) items and on wine product items at the cellar door Non-Wine Items

% Buying

Amount Spent ($)*

Food/dining

17.1 %

$85.76

Merchandise items (eg. clothing, artifacts, etc)

4.6 %

$37.45

Wine tasting fee

4.3 %

$6.92

Wine tour/attendance of seminar/event

2.9 %

$93.12

Total amount spent on non-wine items#

25.7 %

$75.58

Wine Product Items

% Buying

Amount Spent*

Bought wine by-the-glass to drink at winery

7.6 %

$19.92

% Buying

% Not Buying

Bought bottled wine to take away

66.7 %

33.3 %

Bottles

Amount Spent*

Bottles bought and amount spent on wine

4.42 bottles

$104.05

Bottles

Amount Spent#

Total amount spent on wine (incl. non-buyers)

(2.94 bottles)

$69.35

All Items

% Buying

Amount Spent**

% Visitors buying something and total spend

74.6 %

$90.30

* Average expenditure of only the visitors who actually bought the item **Average expenditure of all visitors whether they bought an item or nothing at all # Average expenditure of all visitors on the item

the staff actually using the marketing opportunity presented to them.

One of the main reasons for operating a cellar door in the first instance is to sell wine direct to the visiting public, usually at full margins which makes it a very attractive financial proposition for wineries.

The research therefore measured buying and non-buying incidence, across product categories (wine, food, merchandise etc.) plus the volumetric and dollar values relating to the buying of wine (Table 4).

www.winebiz.com.au

DOUBLE SPEND Cellar door visitors spent money on both non-wine and wine items. In total, 75 per cent of visitors spent some money at the cellar doors.

Based on previous research this is a good yield rate, as most wineries of similar type have a yield rate varying between 65 and 75 per cent. The average amount of money visitors parted with is just over $90. Not surprisingly, wine items made up the majority of the amount spent, while non-wine items

Grapegrower & Winemaker

25

news accounted for the balance. The visitors who bought wine (67 per cent overall) took away around 4.4 bottles with them for later use which was destined to be mainly for normal at home consumption (38 per cent), at home with guests (20 per cent), at home celebration occasions (10 per cent), and gift-giving (7 per cent).

Finally, the research examined wine club membership incidence, duration, and the buyer metrics of wine club members visiting the cellar doors (Table 5).

The incidence of wine club membership of any winery is 19.6 per cent overall, while 10.7 per cent of the visitors are wine club members of the winery they visited on the day of completing the research survey, and they have been a member for almost two years on average.

Another 11.1 per cent of the visitors are not a member of the visited winery’s wine club, but members of another wine club. Retention of wine club members is an ongoing challenge in the sense that they remain members of a club for about 24 months (two years), while the comparative figures are 20 months in the US and 18 months in Canada (Silicon Valley Bank, 2013; Bruwer and Lesschaeve, 2012).

Table 5 also provides some further insights and regards the buying metrics of wine club members as opposed to non-club members at cellar doors.

Clearly, wine club members are by far the premium customers of wineries as their buying metrics massively exceed that of non-club members.

These buying metrics of wine club members underline the fact a winery needs a good strategy to attract visitors to the cellar door, recruit them into the wine club, and of course thereafter retain them for as long as possible.

CONCLUSIONS In a nutshell: to optimise the direct-to-consumer (DTC) marketing opportunity, a winery needs a cellar door which informs visitors about the wine products and familiarises them with the brand. This is however, only possible if the region (and the winery) can attract the ‘right’ number of wine tourists to the winery and its cellar door.

In the current market, with retail consolidation manifesting more and more, competition for shelf space increasing, and the total number of wineries increasing, selling more wine through the cellar door may allow wineries to lower marketing costs and increase revenue.

26 Grapegrower & Winemaker

Table 5: Wine club membership metrics of the cellar door visitors Wine Club Membership of the Winery Visited on the Day Yes - I am a member of the winery’s wine club I visited

10.7 %

Period of membership of the winery’s wine club I visited (mean)

24.3 months

Wine Club Membership of Any Other Winery’s Wine Club Yes - I am a member of another winery’s wine club

11.1 %

Wine Club Membership (Overall)

19.6 %

Buying Metrics at the Cellar Door

Non-Club Members

Buying wine at the cellar door to take home

64.6 %

Club Members 83.8 %

Number of bottles bought*

2.51 bottles

7.07 bottles

Amount spent on wine*

$61.37

$167.15

Amount spent on all items*

$82.52

$196.00

* Average metric for all visitors (incl. non-buyers)

The proliferation of wine groups/ clubs, commonly generated from signups at cellar doors has found only limited success. Marketing ‘push’ activities of this kind will continue to under deliver until a better understanding of consumer preferences has been developed and can deliver offers that are desired by the end user.

Further research probing the wine club scenario in particular, is thus essential.

This project is one of the first opportunities to date (and by far the most in-depth) to measure core metrics of cellar door visitors across Australia and to track these visitors’ post-visit consumption changes and associated buying behaviour.

It recruited visitors at cellar doors from a representative set of regions and wineries across Australia and measured their wine consumption behaviour and initial brand image of wineries and regions visited.

It then followed consumers with two more surveys to measure the ongoing purchasing of wine in the subsequent six months.

The full interim report can be downloaded at: www.gwrdc.com.au/ wp-content/uploads/2014/03/InterimResea rc h-Repor t- GW R DC-USA-1204Stage-1-Cellar-Door-20131.pdf [The funding provided by GWRDC for execution of the research project is gratefully acknowledged].

Contact: Johan Bruwer P: 61 8 830 20135 E: johan.bruwer@unisa.edu.au

ABOUT THE AUTHORS Johan Bruwer: School of Marketing, Ehrenberg-Bass Institute for Marketing Science, University of South Australia Larry Lockshin: School of Marketing, www.winebiz.com.au

Ehrenberg-Bass Institute for Marketing Science, University of South Australia Anthony Saliba: School of Psychology and NWGIC, harles Sturt University Martin Hirche: School of Marketing, Ehrenberg-Bass Institute for Marketing Science, University of South Australia

REFERENCES:

Alant, K. and Bruwer, J. (2010). Winery visitation sets: Intra-regional spatial movement of wine tourists in branded wine regions, International Journal of Wine Business Research, 22(2), 191-210.

Australian Bureau of Statistics (2013). Australian demographic statistics, Catalogue no. 3101.0, July, Canberra, Australia.

Bhattacharya, C. (1997), Is your brand’s loyalty too much, too little, or just right? Explaining deviations in loyalty from the Dirichlet norm? International Journal of Research in Marketing, 14(5), 421-435.

Bruwer, J. and Lesschaeve, I. (2012). Wine tourists’ destination region brand image perception and antecedents: Conceptualisation of a winescape framework, Journal of Travel and Tourism Marketing, 29(7), 611-628.

Bruwer, J., Lesschaeve, I. and Campbell, B.L. (2012).

Demographics and wine consumption dynamics of Canadian wine consumers: Retailing insights from the tasting room channel, Journal of Retailing and Consumer Services, 19(1), 45-58.

Bruwer, J. and Alant, K. (2009). The hedonic nature of wine tourism consumption: An experiential view, International Journal of Wine Business Research, 21(3), 235-257.

Bruwer, J. (2002). Marketing wine to generation-X consumers through the winery cellar door, The Australian & New Zealand Grapegrower & Winemaker, No. 467, December, 67-70.

Driesner, C. and Romaniuk, J. (2006), Comparing methods of brand image measurement, International Journal of Market Research, 48(6), 681.

Jarvis, W., Rungie, C., Goodman, S. and Lockshin, L. (2006), Using polarisation to identify behavioural loyalty to price tiers, Journal of Product and Brand Management, 15(4), 257-264.

Silicon Valley Bank (2013). Secrets of a successful tasting room: 2013 survey results, California: USA, 1-20.

Winetitles (2014). The Australian and New Zealand Wine Industry Directory 2014, 31st Annual Edition, Adelaide, Australia.

September 2014 – Issue 608

news What really sparked my interest was the fact you could make four or five different styles of wine out of one variety [Riesling]. There was a hunger to learn more and at 23 I was obsessed

The Wolf of Wine Street racks up a big one Making headlines: In 1974 Wolf Blass Black Label received the Jimmy Watson Trophy – the first of three consecutive wins.

THE Wolf of the wine industry bears no resemblance to the Wolf of Wall Street.

Wolf Blass will be remembered for what he built, not what he pulled down.

When Grapegrower & Winemaker caught up with the big bad Wolf, the man who has spent most of his life in Australia still couldn't resist a very European kiss on both cheeks – and a couple of laughs – to break the ice.

But beneath the still-strong German accent, it is clear age hasn't dimmed the fires and the man who turns 80 this month is as feisty as ever and pulls no punches – about anything or anyone.

In the world of the Wolf there are no sacred cows, just demands that we all do it better every time.

That was the benchmark of the 27-year-old migrant whose first impression of Australia was a tarmac melting at Darwin airport. He had flown out of -15C in Germany and when he got September 2014 – Issue 608

This month Wolf Blass, one of the great names in the Australian wine story, celebrates his 80th birthday. The Barossa baron invited Stephanie Timotheou to his Adelaide office to catch up over a coffee as he reflected on the 57 years he’s dedicated to the wine industry here and abroad. off the plane thought he had “arrived in hell”.

It was touch and go whether he would turn around right there and get the first plane out of town and get the hell back to the Fatherland.

But he didn’t and the Australian wine industry, and every Australian wine drinker, is better off for it.

Blass recalls he arrived with a degree in winemaking and was driven by the need to be the best he could be.

Legendary for his ability to talk the leg off a chair, after two hours with the fiery octogenarian, Grapegrower & Winemaker knew his life story from humble but tough beginnings earning $2.50 an hour to producing 60 million bottles a year with the world his oyster.

LEARNING THE ROPES Blass’ initial interest in wine began late for a European, at 18, when he switched his drink of preference from heavy German

www.winebiz.com.au

Grapegrower & Winemaker

27

news

Big decisions: Blass said there were three big decisions that made him as successful as he was today. The first was leaving Germany in search for a better life and greater opportunities.

beer to big, bold wines.

After three years studying winemaking and viticulture he passed his first examination and at 23 became ambitious.

“What really sparked my interest was the fact you could make four or five different styles of wine out of one variety [Riesling]. There was a hunger to learn more and at 23 I was obsessed,” he says.

From obscurity in Germany Blass launched his meteoric career with jobs in England and France as a wine chemist.

Which he did so well he scored a contract with the Barossa’s Kaiser Stuhl – which gave him a golden ticket to the land Down Under.

Within three years working for Kaiser Stuhl Blass was making 80 per cent of Australia’s pearl and sparkling wines.

“The number one wine was Barossa pearl and this really changed the social status and structure of our society in Australia,” Blass says.

“It changed from beer drinking to very flirtatious products where women participated socially in the activity,” he says.

“It was a hillbilly issue of separation

28 Grapegrower & Winemaker

between men and women in those days.”

Once his contract was up with Kaiser Stuhl Blass turned freelance and completed his first vintage in 1966 using other people’s equipment in their wineries.

After seven years slaving away to help several businesses flourish Tolley Scott and Tolley (TST), one of Australia’s largest brandy distillers, approached Blass to turn its brandy production into Barossa Valley wine.

Before he knew it Blass signed a three-year contract and in that time TST became the most successful red wine producer in Australia.

Not only did Australia present great career opportunities, it also allowed Blass to start his own family with wife Shirley, children Susan, Sharon and Anton and the team at Wolf Blass Wines.

THE BIRTH OF WOLF BLASS WINES In 1969 Blass purchased a 2.5-acre slice of the Barossa.

The piece of land was on Bilyara Road in Tanunda and he discovered Bilyara www.winebiz.com.au

was the Aboriginal name for ‘eagle hawk’.

As the eagle was also the national emblem of Germany, Blass found it fitting to have the bird as the brand’s trademark.

“It didn’t look like an eagle initially.

In fact it looked more like a chook but we worked on it and it has become the benchmark of the brand,” Blass says.

In 1974 Wolf Blass Black Label received the prestigious Jimmy Watson Trophy, the first of three consecutive wins, generating substantial publicity and hype – and just to show the young bulls in the Barossa he retained the master’s touch, he did it again in 1999.

Wolf Blass Wines is now one of the most successful wineries in Australia which Blass says he owes to those who helped him when times were tough.

“All the little wine companies I helped when I was a freelancer, they helped me when I started my own business, for which I am very thankful,” he says.

For more than 40 years Blass' mantra has been blend, blend and blend with different varieties from different regions, oak maturation and making smooth products to be consumed young.

But it was 2011 when Blass hit the big time at the big end of town when he floated the business and then sold out to the voracious conglomerate Treasury Wine Estates.

Decisions he has never once regretted.

“In 45 years there has not been one inch of regret and everything has been done with a positive view going forward.”

GROUNDBREAKING BUSINESS DECISIONS Blass said one of his biggest and best decisions was hopping on a 36-hour flight to Australia, despite many unnecessary stops along the way.

“I could not imagine me being in Germany at the same company and receiving a gold watch and a handshake,” he said.

“At the time the German mentality was very conservative and stale and I always wanted to get out of it.”

Another big decision he made was accepting jobs in France and England.

But Australia was the jackpot.

While in England he recalls visiting Australia House in London and sampling some local wines.

“I arranged a tasting of what was available and I knew I’d be fine in this country because many of the wines were bloody awful.”

LOOKING BACK The industry has changed significantly September 2014 – Issue 608

circa Blass. He recalls the ’60s and ’70s as innovative eras for wine – not just in production but in marketing, bottling and labelling.

“There were different bottle shapes, different packaging and even fruitflavoured products including pineapple pearl and cherry pearl wines,” he said.

From the ’90s onwards the industry became stale because there was less innovation and Australian producers were highly focused on the great success of exporting products.

“My contribution was that I turned the whole place upside down, changing red wine styles into what is now being called drinkability.”

MOST SUCCESSFUL BRAND IN AUSTRALIA Blass landed in Australia with only a few pounds in his pocket (decimal currency was still five years away) but the man who built a business and a fortune with him as a very outspoken front man remains curiously modest about the whole story.

“I believe in people. I have a great admiration for shaking hands, money I will never talk about, I’m totally independent and I would think it’s a journey which is almost unbelievable but I’ve never stopped trying,” he said.

“As long as I’m physically able and mentally fit I will continue driving myself and if I can be of any assistance to the wine industry I am always happy to help.”

The eagle: The first piece of land Blass purchased was on Bilyara Road in Tanunda. He later discovered Bilyara was Aboriginal for ‘eagle hawk’. With the eagle the national emblem of Germany, Blass found it fitting to have the bird as the brand’s trademark.

FUTURE OF THE INDUSTRY According to Blass, Australian wine regions were living in an isolated state of political affairs.

“We need to get public-listed companies, private companies and small wine operators at one table to understand generically we must promote Australia as a product first instead of looking at an empty glass – that is the problem,” he says.

“I have spoken to Tony D’Aloisio and Paul Evans at the Wine Federation of Australia asking if we can get an extra levy to promote Australia and quit our excess production but it appears to be a struggle.

“This is what we need but we have no money to promote Australia. If we did, we would be able to open bigger markets.

“If this doesn’t happen in the future, it will be the hardship of liquidation, companies going bankrupt and takeovers on a regular basis from now onwards.”

Another issue facing the future of the industry was the lack of attention placed on baby boomers.

“We have to do something to get the baby boomers going. We need to have September 2014 – Issue 608

some fun, get the fun wine out. Does anybody do it? No. Why? Because of the incompetence of management.”

While wine quality, winemaking techniques and technology has improved significantly over the past 50 years, Blass believed that commercially the industry was in diabolic trouble.

“We used to have independence in our distribution networks and now we haven’t got any – that’s the difference between the ’50s and where we are now,” he said.

He said there has also been no innovation in packaging and during the past 15 years it’s been stale.

“I am working on a project to get a special Riesling bottle only for Australia," he said.

“Some Champagne bottles have changed – if you look at Krug or Bollinger bottles, they’ve got different shapes.

“The French have different styles; they’re very smart people and that’s why they’re successful.

“We should not only learn something from them, we should beat them. We beat on quality but on sales and marketing we’re falling off.” www.winebiz.com.au

LIFELONG LESSONS AND SECRET TO SUCCESS Blass said the most important lesson, and words, learnt during his career are “no wood, no good” – a statement by his first winemaker John Glaetzer.

And the mantra many like to associate with Wolf Blass Wines is still as fundamental today as it was when Blass first began making wine in the Barossa.

The variables and choices the winemaking team has to make regarding the type of barrels used is as complex as its fruit sourcing and picking selection.

So how did the Blass brand go from 2500 bottles to 60 million a year?

Blass admitted it was partly due to his love for women.

“I admire women and enjoy their company. I have also come to learn they have got strong purchasing power,” he confesses.

“You have to please a woman and to do this I produced a product which they could enjoy and become socially engaged with.

“My whole way of thinking and label design was geared on how a woman reacts to the way we handle production and marketing. It’s as simple as that.”

Grapegrower & Winemaker

29

movers & shakers New members join Wine Victoria board WINE Victoria chair Damien Sheehan has announced the appointment of four new members to the organisation’s board.

Sheehan said the Victorian wine industry was fortunate to be guided by such highly regarded professionals including Patrick McNamara, Dr Richard McIntyre, Angie Bradbury and Roger Sharp.

“Our new members are well respected experts in their fields and bring to the board a wealth of experience and

expertise across the areas of government relations and politics, tourism, industry communications, winemaking and viticulture,” he added.

The new members join an already impressive group of people on the Wine Victoria board including Dr John Stocker, James Omond, Ross Wilson and Ross Brown.

“We are very excited to move into the second half of 2014 and what promises to be a busy six months for Wine Victoria,”

Sheehan said.

“Ensuring we can assist the wine industry to turn the tide on our profitability issues will be the organisation’s key focus.

“The new board will focus on ensuring our future political leaders are well briefed on the issues of trade and export, regional tourism and wine and health.”

Contact: Wine Victoria P: 61 (0)422 067 858

Accolade Wines announces new distribution partnership ACCOLADE Wines has announced a new distribution partnership with Red + White that will see its premium portfolio enter the on-premise channel.

The arrangement which commenced in August will see Red + White responsible for the distribution of brands under the Accolade umbrella including Arras, Bay of Fires, Eddystone Point, Hardys, Yarra Burn and Leasignham into on-premise venues.

Accolade Wines’ national on-premise

account manager Chris Davis said the company has always leant towards the off-premise and the agreement with Red + White would provide wider scope and a higher level of service to its on-premise customers.

“Red + White are a leading distributor and give us the ability to touch more on-premise customers,” Davis said.

“It’s all around being able to better service our on-premise partners and we see the partnership with Red + White

as an opportunity to sell more of our premium portfolio to the on-premise channel,” he said.

“Through Red + White we are now able to tap into Bam Logistics and they do daily metro deliveries, Saturday deliveries and have an online ordering system which is what the on-premise channel is looking for.”

Contact: Accolade Wines P: 61 8 8392 2222

Swan Valley Wine Show announces new naming rights sponsor THE Swan Valley & Regional Winemakers’ Association (SVRWA) has announced Singapore Airlines as its alliance partner and naming rights sponsor for the Swan Valley Regional Wine Show.

“We have a long history of providing the best food and wine to our customers in-flight so we were proud to be the naming rights partner for the 2014 wine show,” Singapore Airline Western Australia manager Alex Ng said.

“And we look forward to celebrating all the Swan Valley region has to offer.”

With the support from Singapore Airlines, the SVRWA was able to invite renowned Singaporean wine judge and commentator Ch’ng Poh Tiong to assist judging the 250 wines from 35 producers.

In commemoration of its milestone year – 180 years of winemaking in the Swan Valley – the SVRWA also invited SA producer Bill Hardy to join the wine

judging panel.

The 2014 Singapore Airlines Swan Valley Wine Show, held last month, culminated with a gala awards dinner at the heritage-listed Belvoir Homestead.

The dinner was attended by wine producers, guests and media to celebrate the Swan Valley while recognising the wines from this year’s show.

Contact: SVRWA E: svwinemakers@westnet.com.au

Sustainable Winegrowing NZ moves to Marlborough SUSTA I NA BL E Wi neg row i ng New Zealand (SWNZ) has planned to move its head office from Auckland to Marlborough later this year.

SWNZ general manager Philip Manson will move to Blenheim in October and run the organisation out of the Marlborough Research Centre.

Manson said he was looking forward to the move and believed it would benefit Marlborough and the NZ wine industry as a whole.

“Marlborough is the largest grape producing region is the country by a long shot which is part of the reason for the move, but the other part of it is a personal decision because let’s face it, it’s not a bad place to live,” he said.

“It’s also an opportunity to work closer with the key players in the industry.”

30 Grapegrower & Winemaker

Manson said being based in Marlborough meant the organisation would have a sharper view on the issues impacting the country’s largest wine region.

The organisation also wanted to be more involved in biosecurity and labour which Manson described as “two big areas that are growing in terms of input”.

Ma rlborough mayor Alistair Sowman said it was significant for the region’s economy to see an important management-layer of the wine industry being established in Marlborough.

“Marlborough is the centre of the wine industry. Almost 80 per cent of the country’s wine production is now happening here so it makes sense to see more of the industry’s infrastructure here inside the region.” www.winebiz.com.au

SWNZ was established in 1994 as an industry initiative directed through New Zealand Winegrowers and was commercially introduced in 1997.

The introduction of winery standards in 2002 has been a significant development which further substantiates the industry commitment to sustainable production.

For more information on SWNZ visit www.nzwine.com/sustainability/ sustainable-winegrowing-new-zealand/.

Contact: Philip Manson P: 64 9 306 5559 E: pmanson@nzwine.com Sally Van der Zijpp P: 64 3 577 2379 E: sally@swnz.org.nz September 2014 – Issue 608

REGIONAL ROUNDUP

Regional Roundup: South Australia This month Stephanie Timotheou looks at what the industry’s South Aussie producers have been up to. If they’re not pushing their product in China or selling fine wine for more than $2000 a bottle, they’re celebrating new beginnings and participating in winter festivities. Despite the cold, SA is proving the industry is too hot to handle.

Adelaide Oval gains iconic new Hill TWO South Australian icons have come together in a collaboration that saw the Hill of Grace Restaurant open its doors at Adelaide Oval in August.

Home to the only complete set of Hill of Grace wines on display – a collection from 1958 to the current release – the Hill of Grace Restaurant offers patrons a produce-driven menu created by Adelaide chef Dennis Leslie.

It incorporates dishes with a number of influences – from Leslie’s Filipino heritage and heavy use of native Australian ingredients to French cooking techniques he acquired while working in kitchens abroad.

The menu is based on a “paddock to plate” philosophy that comprises fresh produce farmed or fished in South Australia.

A range of Henschke wines headline

an extensive wine list available alongside more than 160 other South Australian drops.

“We are enormously excited about this partnership with Henschke and what the Hill of Grace Restaurant will offer food and wine lovers from all over Australia and indeed the world,” Adelaide Oval SMA chairman John Olsen AO said.

“The library of Hill of Grace wines is particularly exciting. Adelaide Oval has the privilege of hosting the only display of a complete set of this great wine, one of the greatest single vineyard wines in the world.”

Located in the Audi Stadium Club, the Hill of Grace Restaurant is now open to the public for dinner five nights a week, as well as lunch on Fridays.

“We have many happy family

memories of summers watching cricket at the Adelaide Oval and it seemed a perfect fit to associate our historic and beautiful wine with the heritage and beauty of these grounds,” Henschke winemaker Stephen Henschke said.

“The sweeping parkland and cathedral views are unique to this inner-city stadium and we are elated to be involved in the creation of the Hill of Grace Restaurant.

“This is a wonderful opportunity to help grow Adelaide’s reputation as a fine wine and food destination.”

Grapegrower & Winemaker attended the official opening and photos can be found at www.facebook.com/ grapegrower.winemaker Contact: Fiona MacDonald P: 61 (0)411 519 055

Coonawarra Cellar Dwellers celebrates 10th anniversary COONAWARRA vignerons dug out some treasures from their cellars and offered visitors the opportunity to taste and buy aged wines throughout July at the Coonawarra Cellar Dwellers festival.

This year was the 10th anniversary of the event, which saw wineries reaching deep into the cellars to showcase some of their top drops.

The region’s wines were wellknown for their aging ability and Cellar Dwellers provided Coonawarra with an opportunity to showcase wines that were otherwise not available for tasting.

Ten special events were held over the four weekends at various wineries followed by two wine trails.

Coonawarra Grape and Wine Incorporated marketing and events manager Renee Harrison said the event attracted growing interest particularly from people looking for the opportunity to try “something different”.

“The event has become a major voice in promoting tourism in South Australia during the past decade,” Harrison said.

“Being that it is the only event of its kind, people travel from all around the country to visit our beautiful pocket of the south east to meet local characters, September 2014 – Issue 608

Treasured occasion: Guests wining and dining in Eric’s cellar at Brand’s Laira as part of the Coonawarra Cellar Dwellers festival.

indulge in our fresh produce and taste some of our most prized aged wines.”

Harrison said this year’s event attracted more than 2500 people and she looked forward to bringing another 10 years of popular events to the region.

“The ongoing success of this event can be attributed to the commitment and www.winebiz.com.au

dedication of the Coonawarra community and to all the wonderful people who travel to the region to enjoy this event and our wine,” she added.

Contact: Renee Harrison P: 61 (0)418 816 316 E: renee@coonawarra.org Grapegrower & Winemaker

31

REGIONAL ROUNDUP A treasure chest of Australian wine heritage auctioned AUSTRALIA’S rarest wines were auctioned online from 21-28 July by Wickman’s Fine Wine Auctions including top drops dating back to the ‘50s.

Wines from Woodley’s Coonawarra Treasure Chest range went to auction for the first time since 2006 when Adelaidebased auctioneer Mark Wickman offered drops from the stellar 1955 and 1956 vintages.

The 1955 Woodley’s Galatea Treasure Chest Claret, which sold for $2001 plus commission, was considered one of the greatest Australian reds with a 5-star rating by James Halliday.

Halliday’s assessment was confirmed when a bottle was opened at the Australian Wine Treasures Dinner in May this year.

“The wine was sold to a private Adelaide collector and he says he is going to drink it. The other Treasure Chests didn’t sell but there was great interest and they will be in the next auction,” Wickman said.

Two bottles of 1956 Woodley’s Coonawarra ‘Skeleton’ also went to auction for connoisseurs and collectors

of great Australian reds.

While the Treasure Chest series ended with the 1956 vintage, a commemorative Woodley’s Skeleton was made in 1981 to mark the 25th anniversary of the final wine and this wine was also offered at the auction.

Woodley’s wines were made by Redman Wines founder Bill Redman for Woodley’s owner, Tony Nelson, who originally owned Wynn’s before selling to the Wynn family in 1951.

Wickman said the wines had one of the finest pedigrees possible, having come from an ex-restaurateur from North Adelaide who was given the wines personally by Tony Nelson directly from the Woodley cellars.

“These auction items almost redefine the word ‘rare’ in terms of Australian wine history - you may see a wine from the Woodley’s Treasure Chest series come up for sale once in a decade, and we had three bottles from the incredible 1955 and 1956 vintages,” Wickman said.

Contact: Mark Wickman P: 61 (0)417 519 955

Fine wine unearthed: The 1955 Woodley’s Galatea Treasure Chest Claret sold for $2001 plus commission by a private Adelaide wine collector.

Coonawarra producers sell region’s story to China GRAPEGROWERS in Coonawarra have made big plans to take their wine to China and received $70,000 in funding from the state government to assist them along the way.

Coonawarra Grape and Wine Incorporated marketing and events manager Renee Harrison said the plan was to sell the region’s story and connect with new distributors at the proposed China road show.

“China is one of the biggest markets for wine,” Harrison said. “They are learning

as a nation about the great wines we have in Australia.”

While individual wineries already export a small amount of their produce to China, Harrison said a collaborative approach was essential.

“It’s important to get the Coonawarra name out there – that’s the whole point of this trip,” she added.

Majella Wines co-owner Brian Lin was one of the 20 producers participating to the project.

Lin already exported five per cent of

his grapes to China but hoped to increase that to around 20 per cent in the future.

“We’ve done more work in Hong Kong and Singapore than we have in China because they’re much easier markets to crack,” he said.

“While we’ve had a presence in China it hasn’t been, up until now, as big a market.”

Contact: Coonawarra Grape and Wine Inc. P: 61 8 8737 2433 E: enquiries@coonawarra.org

Hentley Farm named Australia’s best winery BAROSSA Valley’s Hentley Farm has cemented its place at the top of the nation’s finest wineries at the annual Ja mes Halliday Wine Compa nion Awards held in July.

Keit h Hentschke, who owns the winery with his wife Alison, said winning t he 2015 Ja mes Halliday Winery of t he Yea r awa rd was a major accolade respected around the world and an endorsement of t he ultra-premium quality vineyard site, growing practices and the talent of its

32 Grapegrower & Winemaker

winemaker Andrew Quin.

“Hentley Farm is an independent boutique winery blessed with a 100acre low yielding vineyard, enviable perfect red grapegrowing terroir, a commitment to sustainable practices and a clever and passionate team,” Hentschke said.

During t he past decade Hentley Fa rm has implemented sustainable v i neya rd ma nagement prac t ices, restored the property’s original 1840s homestead to house its intimate cellar www.winebiz.com.au

door and in May 2012 opened the acclaimed Hentley Farm Restaurant in the property’s stables among the vines.

“Hentley Farm now provides the perfect environment for an exceptional boutique wine experience – a fact ref lected in the best winery award,” Hentschke said.

Contact: Hentley Farm Cellar Door P: 61 8 8562 8427 E: cellardoor@hentleyfarm.com.au September 2014 – Issue 608

Your Vineyard Your Voice Sponsored by

The Newsletter of Wine Grape Growers Australia

September 2014

Merging matters With the merger of the two industry statutory bodies, the wine sector now has three national service bodies – one statutory body, the Australian Grape and Wine Authority (AGWA) and two associations, the Winemakers’ Federation of Australia (WFA) and Wine Grape Growers Australia (WGGA). Is it now time for closer relations between WFA and WGGA? The appointment of a Chair and Board of the new industry statutory service body, AGWA, was announced by the Minister on 30 June 2014 (see http://www.maff.gov.au/Pages/Media%20 Releases/ ), just in time for the commencement of the new organization on 1 July 2014.

The resulting before and after pictures of the national organizational structure is shown in the accompanying illustrations.

The appointments announced on June 30 were described by the Minister as “acting appointments … initially for three months”, and that “the Authority’s membership on an ongoing basis will be finalized following the initial establishment phase” which would be “following completion of the selection process”. While there

Before

remains some confusion about the timelines attached to these events, the Wine Business Magazine gained an answer to one issue. When a response from the Minister’s office was sought to the proposition that he had “rejected nine of the 10 names given to him from the wine industry” (WBM, The Week That Was, 08.08.14), the reply was that "All requirements under the …

Act … were met” and that “It’s fair to say that all of the chosen candidates were recommended by grapegrowing and wine industry representatives and were not solely identified by me”.

Space does not permit a list of the full Board but congratulations go to the Chair, Brian Walsh in particular, together with the other members. The Acting CEO, Andreas Clark, is also congratulated.

WGGA wishes the Board and staff of the new organization all the very best in carrying out the immense, complicated and vital work under its charter. We look forward to a smooth transition and productive days ahead as well as a close working relationship with AGWA. Thanks are also due to the outgoing chairs of the merging bodies, the Hon Rory McEwen and George Wahby, and the chief officers,

After

Sunlight in a bottle cyprodinil 300 g/L High powered defence against botrytis under prolonged cool, wet conditions.

Visit www.adama.com

Level 1, Industry House, National Wine Centre Cnr Botanic and Hackney Roads, Adelaide, SA 5000 Telephone (08) 8133 4400 Fax (08) 8133 4466 Email info@wgga.com.au Website www.wgga.com.au

1

WGGA News

Stuart Thomson and Andreas Clark for their efforts to ensure the continuity of the work program in the transition to the new authority. The diligence and professionalism of these officers, as well as the staff of the two organisations, has already been noted in our newsletter.

Further rationalization of industry services – namely of the WFA and WGGA – now comes into focus. The logic is compelling for greater integration although the form of it is a matter of debate. WFA has greater integration in mind. The Proposed Actions from the WFA Expert Review last year stated that the review “strengthened the case to rationalise limited sector resources” and “WFA and WGGA will continue to explore through the JPF (Joint Policy Forum) and at the operational level ways and means to further integrate”.

As indicated in this statement, WGGA is

on-side with this and introduced, not for the first time, ideas to the August meeting of the JPF for how this could occur.

Up for discussion from WGGA was a model in which vestiges of the existing WFA and WGGA would remain to ensure independence in the 5% to 10% of issues that have very little common interest, namely matters of commerce between growers and wine companies.

However, above this could be a single overarching entity with a single industry voice. The engine of the organisation could be a range of committees dealing with the variety of issues affecting the wine sector. Membership of the committees would reflect the relative impact of the issue on either the growing community or the winemaking community. For example: with a predominant interest for growers (independent and winemaker growers),

biosecurity may be led by a grower representative and largely populated with growers while wine and health might be led by a wine company representative and largely populated with winemakers. Sitting in the middle, with equal representation by both growers and winemakers, might be a topic like research and development.

Whatever the outcome, the proposal that will eventually emerge has to be effective in representing both grower and wine company perspectives equitably. The organisations we are talking about here form through free association – this is a different concept and a different process to the merging of statutory bodies. The cost of getting the formula wrong for integrating WFA and WGGA will be that the new single association will split into two if one of the parties feels they are not represented. If that happens, we will be back to square one.

Take another look at vine removal WGGA’s latest estimate for supply adjustment in the Australian wine industry (see ‘A framework for grower opportunities in the Australian wine sector’ at www.wgga.com.au) is that 12 percent of the national vineyard has been removed in net terms, since the peak was reached in 2006-07. Measured against the general belief that a 20 percent reduction is required to balance supply with demand – it is apparent despite nearly a decade of low prices, removals have not occurred at a rate that, by itself, would be bring about balance. One of the reasons for this is the high cost of removing vines.

With price prospects continuing to be poor in the short term, growers need options to deal with unprofitable grape growing. Perhaps it is time to have another look at vine removal.

Removal doesn’t necessarily need to be whole vineyards, it could be removing unproductive areas that would be better used for pasture, for alternative crops or even for replanting to more in-demand grape varieties. Some vineyards have been mothballed or abandoned in the hope of bringing them back

into production in future. However, evidence suggests that under long-term mothballing, vineyards deteriorate beyond being productive. The result? It just delays the inevitable and excludes the opportunity for more productive activity.

Tom Stephens from VineSight, a member of WGGA, specialises in efficient, strategic vine removals. Tom gives a different perspective on vine removals – he says it is something that can be positive and not a negative step. Tom believes he has a business that removes vines at a cost that is not prohibitive and less than what people often expect from hearsay. But more to the point, Tom talks about the additional cost of not being decisive about removing unprofitable vines.

This can be through unrealistic expectations of bringing mothballed vines back into production or the better sale price achieved from cleared land or the sale of vineyard equipment and second-hand materials.

The reality that grapegrowing is not profitable for many people at the moment means that options need to be seriously considered, including perhaps a restructure of some or all of existing vineyard holdings.

Whatever the weather chlorothalonil 720 g/L Cavalry® Weatherguard spreads and sticks to provide longer lasting protection.

2

Visit www.adama.com

WGGA News

Code mutters The Code Management Committee responds to grower and wine company dissatisfaction with the Code As of February 2014, work has been underway to overhaul the Australian Wine Industry Code of Conduct (the ‘Code’) in response to grower and wine company dissatisfaction with elements of it.

This work is being undertaken by the Code Management Committee (CMC) which is jointly appointed by WFA and WGGA. The CMC is the custodian of the Code and among other things is charged with maintaining the Code and monitoring its performance with a view to making improvements.

All members of the Committee have agreed that the Code is not completely meeting its intended purpose. At base, the failure of the Code to reach agreed targets for wine company signatories is the primary indicator of this. In addition to improving the Code, the CMC is also assessing alternatives to it. But there is agreement that a code should not be abandoned all together. A twostaged approach to reform is therefore being adopted. In the short-term, refinements to the existing Code are being considered while at the same time, the feasibility of alternatives is being assessed for medium- to longerterm adoption.

An article in the current edition of the Grapegrower and Winemaker details the key issues being discussed to improve the Code in the short-term.

Why should I sign the Code?

In relation to awareness of the Code, WGGA has been at the forefront of preparing a Frequently Asked Questions (FAQs) document that addresses the reasons most often raised for why wine

companies do not becoming signatories.

This document will be useful for potential signatories but it will also be useful for growers who wish to assist a purchaser of their grapes to understand the Code better and the reasons in favour of becoming a signatory.

• demonstrating that the business is a fair and reasonable purchaser (WGGA will promote signatories as such), • enabling wine companies to negotiate similar arrangements with retailers, and • providing a dispute resolution process with the potential to resolve disputes without recourse to expensive, time-consuming and stressful legal proceedings.

Some of the questions addressed are What is the purpose of the Code?

Keep your eye out for the release of the FAQs document or contact WGGA or WFA for a copy.

What happens if I don’t sign?

Why should I sign if others don’t?

What if my payment terms are different from those in the Code?

What if I don’t want to give an indicative price?

Independent Experts needed In respect to maintenance of the code, the CMC is currently updating the database of Independent Experts.

I am advised not to sign because of our existing grape supply agreements I don’t contract any fruit – we rely on good relationships with growers We already do everything in the Code so why should we bother to sign it?

A frequent theme for not signing up to the Code is relevance to an individual business’s situation either because the Code simply doesn’t relate to, or it is in apparent conflict with, the individual business arrangements. The FAQs deal with these issues and in by far most of these instances, explain how these views are not an impediment to signing.

An Independent Expert is an independent, qualified person/s appointed by the parties to a dispute or by the CMC to make a determination on disputes notified to them under the terms of the Code.

The role of the Independent Expert is to make a determination by applying the terms of the Agreement and is jointly appointed by the disputing parties.

An Independent Expert must be either a qualified winemaker or viticulturist with a minimum of five years experience in vineyard and winegrape assessment as well as having significant commercial experience in assessing and grading winegrapes and in contract arrangements.

For example, in response to “I don’t contract any fruit”, signing up is a way of demonstrating support for the basics of sound and ethical commercial dealings.

And after all, if the Code doesn’t affect the business – what harm is done by signing up?

Signing the Code nevertheless provides direct benefits to wine companies. These include: • providing protection in a dispute arising with a supplier (the Code has been used by a wine company to successfully deal with a dispute),

To apply to join the panel of Independent Experts an application form is available on the Code’s website (www.wineindustrycode.org) which can be submitted, along with a Curriculum Vitae, to WFA (email wfa@wfa.org.au) for review by the Code Management Committee.

The future is bright ahead pyrimethanil 600 g/L Use high potency Predict® to protect berries from botrytis this season.

Visit www.adama.com

3

WGGA News

WGGA matters – at-a-glance Save the date … WGGA AGM Wednesday 12 November 2014

Associations who affiliate with WGGA get an added benefit for their growers …

This year’s AGM will take on a slightly different format, with the official proceedings to be followed by four speakers (tba) and a panel discussion. Come along and hear how the panel of experts view the future of grape growing and how you fit in.

State or regional associations who take out affiliate membership with WGGA in 2014-15 will be granted the opportunity to extend ‘general membership’ to their own association members.

This means that their grower members who are willing to submit their contact details to us (to meet our constitutional obligations to maintain a register of members), will be entitled to all of the benefits awarded to general members at no extra cost. Talk to us today if you would like to learn more.

WGGA Membership offers almost at a close…

The ‘special offers’ attached to 2014-15 membership subscription or registration (SA only) will end on 30 September 2014. Attend to that membership application now to take advantage of a variety of discounts and be in the draw to win either a $100 Winetitles bookstore voucher or a WGGA umbrella!

Membership numbers on the rise Membership applications have been coming in fast with a prediction that we will exceed last year’s total. Thank you for the continued support of our loyal members and welcome aboard to all of our new.

Reminder: Biosecurity Manuals available through WGGA The Biosecurity Manual for the Viticulture Industry is available for FREE to winegrape growers through WGGA. The Manual is a valuable information source on biosecurity and an essential on-farm guide for dealing with biosecurity threats in the vineyard.

Individual copies of the manual can be obtained through the WGGA Office by calling (08) 8133 4400 or emailing info@wgga.com.au. Hard copies are complimentary to WGGA members in 2014-15 if an interest is indicated on the membership application form.

Regional associations are invited to make bulk orders for their members, for any number of manuals, with the order placed through WGGA. Postage will be charged for this service, with invoicing from Plant Health Australia on delivery.

For general information on biosecurity visit the ‘Biosecurity’ page on our website (www.wgga.com.au) or take advantage of the latest resources & news via the Farm Biosecurity website (www.farmbiosecurity.com.au) or Plant Health Australia (http://www.planthealthaustralia.com.au/).

WGGA welcomes Ben Rose to its Executive…

WGGA is pleased to welcome its newest member to the Executive Committee.

Ben Rose is the principal consultant of Performance Viticulture in Victoria and has been in the viticulture industry for over 19 years. Nominated onto the Executive Committee by Wine Victoria, he replaces the late Kym Ludvigsen and will be representing growers from the Greater Victoria and Tasmania areas.

WFA Outlook Registrations are still open for the WFA Outlook Conference, to be held on 1-2 October 2014 in Adelaide, SA. Day 1 will have predominantly a demand-side focus while Day 2 will look at supply issues. Several growers have been invited to speak at the event and the WGGA Executive Director will co-present the 2014 Vintage Report with the WFA Chief Executive.

WGGA Associate Members WGGA proudly acknowledges its associate members: AHA Viticulture Belvino Investments Lallemand Oenology National Association for Sustainable Agriculture Australia (NASAA) Performance Viticulture Retallack Viticulture SCE Energy Solutions Vine Sight Vitibit

tebuconazole 200 g/L + azoxystrobin 120 g/L

Simple solution for fungicide resistance management.

4

Visit www.adama.com

Solaris.

Sunlight in a bottle. ®

Solaris® offers high powered defence against Grey Mould under prolonged cool, wet conditions.

Solaris® is formulated as a convenient, easy to handle liquid to provide first class Botrytis control. Apply prior to pre-bunch closure to protect berries as part of a sound preventative disease management program.

Purchase 10 L of Solaris® to receive your Limited Edition Solaris® Cap*.

See your local Innovation Centre for more details.

*While stocks last.

adama.com

grapegrowing Early leaf removal and water stress influence on grape quality in an arid environment of Sicily

Cut the foliage, cut the water, reap the rewards The aim of this work by Italian researchers was to evaluate the effects of managed water stress and early season partial defoliation on crop yield and quality in two autochthonous (Frappato and Nero d’Avola) and two international varieties (Syrah and Cabernet Sauvignon) in an arid environment – similar to many inland Australian grapevine areas. The results confirm the effectiveness of partial defoliation in yield management leading to smaller clusters.

Managed water stress was also an effective strategy for reducing berry size, improving must quality and generally enhancing anthocyanin accumulation.

Experimental field

SPREAD in an area of almost 113,000ha, grapevine is the most economically important woody crop in Sicily.

The climate that characterises this area is typically Mediterranean, the same as large tracts of Australia’s grapevine producing areas, with a concentration of rainfall during winter and aridity in summer season.

In modern viticulture the canopy management and the irrigation strategy play a key role under these conditions and are widely recognised as important factors in the composition of the resulting wines.

In recent years, a number of novel irrigation strategies have been proposed, including regulated deficit irrigation (RDI), whereby irrigation is reduced during a well-defined period of berry development, and partial root-zone drying (PRD) in which water is applied to alternating areas of the root system to help manage the balance between vegetative

VINEYARD CANE RAKES • Very efficient at raking canes and debris • Rake and mulch in one pass • Single or double sided with swing back protection system

An innovative solution for processing pruned canes from the vineyard floor

38 Grapegrower & Winemaker

and reproductive growth (Loveys et al., 2000).

To increase water use efficiency (yield per unit of water applied), McCarthy et al (2000) suggested RDI was an effective strategy for improving fruit composition.

RDI can be done either during the whole season or during only certain phenological stages.

Beneficial effects can include the control of canopy vigor, improvements in fruit exposure to light and reductions in berry growth which helps to reduce any undesirable dilution effects of irrigation on berry composition (Intrigliolo and Castel, 2009).

Defoliation is an old practice for improving source-sink relations and photosynthetic capacity and quality of crop plants; in the Mediterranean environment leaf removal is usually carried out during breakout of colour (July).

Early leaf removal performed in early

SUPERIOR HEDGING SYSTEMS

 Hedger Bar Systems  Cane Rakes  Masts and Mounting Systems Designed and manufactured in AUSTRALIA

by Whitlands Engineering Call 1800 702 701 for a colour brochure/DVD or to find your nearest dealer

www.whitcovinquip.com.au www.winebiz.com.au

• Affordable modular system - add as you go • Available in four lengths and multiple configurations • Medium or heavy duty • Between the post and minimal pruning systems • Easy mounting to tractor with hydraulic masts • Versatile – Use or pruning or trimming • Robust construction, low maintenance The extra edge in productivity and canopy management

September 2014 – Issue 608

stage of fruit development is an innovative viticultural practice for regulating yield components and improving grape quality (Nicolosi et al., 2012; Diago et al., 2010; Intrieri et al., 2008).

Direct interception of sunlight by the fruit is usually associated with improved quality and is widely recognised as being desirable by viticulturalists under certain climatic conditions (Austin and Wilkox, 2011).

The research was carried out to evaluate the effects of water stress and early defoliation on fruit yield and quality on four autochthonous and international winegrape cultivars growing in an arid climate.

MATERIALS AND METHODS The experiment was conducted over two growing seasons in 2011 and 2012 in a commercial vineyard in the Ragusa district of Sicily (lat. 37°01’ N; long.

14°32’ E; elevation 220 m).

The vineyards had been established in 2001 on a deep, sandy soil with the following four Vitis vinifera L. varieties: Frappato, Nero d’Avola (autochthonous), and Syrah and Cabernet Sauvignon (international). All varieties were grafted onto 140 Ru. rootstocks.

The vines were spaced at intervals

At a glance: • In modern viticulture canopy management and irrigation strategy play a key role under Mediterranean conditions.

• Satisfactory productivity can be achieved even when deliberate stress conditions (defoliation, restricted irrigation) are imposed.

• Leaf removal at earlier stages of cluster development appears to be an effective strategy that could be used to achieve smaller clusters.

• Managed water deficits would seem to be an effective strategy for reducing berry size, improving must quality and enhancing the accumulation of anthocyanins.

of 2.5m between rows and 0.9m within rows. The rows, were oriented eastwest and trained on a unilateral cordon system at a height of 0.5m with the top of the canopy at approximately 1.6m.

The experimental area was served by an irrigation system. Each irrigation treatment plot was equipped with its own timed valve to control water delivery.

Vines were spur pruned between three to five spurs per vine and two nodes per spurs.

All shoots derived from bourillon and adventitious buds were hand-pruned to retain six to 10 shoots per vine. The shoots were positioned vertically and were not hedged during the growing season.

Annual rainfalls of 618mm (2011) and 438mm (2012) were recorded.

For each cultivar three weeks after full bloom, all main and lateral leaves from the cordon up to the leaf of the last cluster in each shoot were removed by hand (fruit-set: BBCH 71). At this stage the berries were approximately 6-7mm in diameter (Koblett et al., 1994).

Leaf area per vine was measured just after leaf removal on both main and lateral shoots using a leaf area meter (model LI-3100; Licor, Inc., Lincoln, Nebraska).

Weather parameters were measured with a meteorological station and reference evapotranspiration (ETo) was calculated by the Penman-Monteith

We heard it through the grapevine mildew is one of the many worries in the vineyard.

“Powdery With Mycloss Xtra I feel confident, even with the adverse weather conditions, I have now waved that worry away.” ™

Phil Dolan, Kimberley TAS

has consigned it to a worry of the past with effective control “ofLegend one of the more difficult diseases we have to contend with. ” ™

Ian MacMillan, Tinlins Wines, McLaren Vale SA

• Excellent control in all weather conditions • 14 days withholding period • Vapour activity • Legend – Group 13; Mycloss – Group 3 For more information call 1800 700 096 www.dowagrosciences.com.au

®™ Trademark of The Dow Chemical Company (“Dow”) or an affiliated company of Dow.

September 2014 – Issue 608

www.winebiz.com.au

Grapegrower & Winemaker

39

grapegrowing

Figure 1. Total leaf area (TLA) of nondefoliated (NLR) and defoliated (ELR) vines recorded for each cultivar. Measurements were made before the irrigation treatments.

Values are the means of two years of experimentation. Means indicated by different letters are significantly different (p ≤ 0.05) based on Fisher’s least significant different (LSD) test between treatments.

equation (Allen et al., 1998). Rainfall over the (warm) June-September period was of 58mm (2011) and 18mm (2012), with ETo values of 611mm (2011) and 578 mm (2012).

Crop evapotraspiration was estimated as the product of ETo and a crop coefficient (Kc).

The values of Kc used were 0.30 from flowering (early June) to veraison (end of July) and 0.15 from veraison to harvest.

Irrigation was applied every 15 days and started on June 23 (2011) and June 18 (2012). Irrigation was discontinued at the end of August in both years.

Midday stem water potential (Ψstem) at solar noon was measured by a Scholander pressure chamber (Soil moisture Equipment Corp., Sta. Barbara, California) on the day before and on the day after irrigation from August 1 to September 15 in both years.

For yield assessment, the number of clusters on each vine was counted and these were then weighed to determine total yield per vine.

In the laboratory, a sample of clusters per treatment was dissected and used to determine the average weights of clusters, berries and skins as well as total sugars, glucose, fructose, pH, titrable acidity (TA), tartaric, malic and citric acids and total anthocyanins and flavonoids.

Analyses of variance (ANOVA) were carried out using STATISTICA 6.0 and used to test the significance of each variable (p≤0.05), and mean separations were made using Fisher’s test.

RESULTS AND DISCUSSION This work reports the influences of early defoliation and water stress on grape quality.

40 Grapegrower & Winemaker

Figure 2. Yield, cluster and berry characteristics observed in each of four cultivars under the treatments: no leaf removal and no irrigation (NLR-NI), no leaf removal and irrigation (NLR-I), leaf removal and no irrigation (ELR-NI), leaf removal and irrigation (ELR-I). Values shown represent the mean of the two years of experimentation. Means indicated by different letters are significantly different (p ≤ 0.05) based on Fisher’s least significant different (LSD) test for each cultivar and treatment.

Syrah row grafted onto 140 Ru

It shows when considered in relation to the productive potentials of the four grape varieties examined, satisfactory productivity can be achieved in Sicily’s arid, Mediterranean climatic, even when deliberate stress conditions (defoliation, restricted irrigation) are imposed.

This result is also to be related to the number of buds left after winter pruning in which those from the crown and bourillon are eliminated.

It should be recognised that after green pruning only shoots from the previous growing season’s budwood remain.

It is not easy to determine the importance of the interactions between www.winebiz.com.au

environmental factors and cultural practices on the productivity of these genotypes.

Un-defoliated vines had average leaf areas (LA) of 25,861cm2 per vine. Frappato showed the highest total leaf area and Nero d’Avola the lowest. The defoliation at three weeks after full bloom left a maximum of 14,564cm2 for Nero d’Avola and a minimum of 6625cm2 for Syrah.

The average area of leaves removed was 14,697cm2 (Fig. 1).

Regarding the water status the two autochthonous cultivars both showed a significant recovery of Ψstem after irrigation, while in Syrah the recovery September 2014 – Issue 608

Premium protection from Powdery mildew DuPont™ Talendo® fungicide provides greater flexibility and offers you a wide range of benefits.

• Talendo® delivers long lasting-protection from the damage caused by Powdery mildew • It protects against disease by preventing new infection and reducing existing spore load • Talendo® fungicide also features translaminar, vapour and local systemic activity, which means the fruit and leaves on your vines will have premium protection For more information on successful fungicide programs, visit www.talendo.com.au

DuPont™ Talendo

®

fungicide

ALWAYS REFER TO LABEL BEFORE USE Copyright © 2012 E. I. du Pont de Nemours and Company or its affiliates. All rights reserved. The DuPont Oval Logo, DuPont™, The miracles of science ® and Talendo ® are trademarks or registered trademarks of E. I. du Pont de Nemours and Company or its affiliates. Du Pont (Australia) Ltd. 7 Eden Park Drive, Macquarie Park NSW 2113.

ACN 000 716 469. DP1547/WVJ

grapegrowing

Early leaf removal of main and lateral leaves

was less significant and in Cabernet Sauvignon it was not significant (data not shown). After veraison, no significant differences were observed between the defoliated and un-defoliated vines, the irrigation effect being the predominant one. A recovery was recorded in September and was attributed to late summer rainfall events, somewhat usual in this climate.

As far as yield, cluster and berry characteristics as concerned, Frappato and Cabernet Sauvignon exhibited similar production (yield/vine) in the defoliated and un-irrigated (ELR-NI) and the un-defoliated and irrigated (NLR-I) treatments.

The defoliated and un-irrigated combination was associated with a significant decrease in production in Nero d’Avola and Syrah. Due to its natural resilience, Frappato was not particularly affected by drought and did not show signs of stress when defoliated.

The reduced production found here for defoliated and un-irrigated Nero d’Avola and Syrah vines could be due to the combined effect of the two treatments.

Also, as a result of looser clusters which nevertheless remain longer in Nero d’Avola. Indeed, the clusters in the ELRNI treatment were heavier.

However, in Frappato berry weight was significantly reduced in the NLRNI treatment. In our study, lowered production was independent of the number of clusters per vine and of the

42 Grapegrower & Winemaker

Figure 3. Total anthocyanin (mg/kg fresh weight) content in each of four cultivars and under the treatments: no leaf removal and no irrigation (NLR-NI), no leaf removal and irrigation (NLR-I), leaf removal and no irrigation (ELR-NI), leaf removal and irrigation (ELR-I). Values represent the means of two years of experimentation. Means indicated by different letters are significantly different (p ≤ 0.05) based on Fisher’s least significant different (LSD) test for each cultivar and treatment.

number of berries per cluster as the defoliation and water stress treatments were imposed after fruit-set and there was no significant fruit drop.

A similar decrease in berry weight was recorded in the Cabernet Sauvignon ELR-NI samples. Syrah behaved similarly under all treatment conditions and did not show significant changes in skin weight when subjected to the major stresses of no irrigation and defoliation (Fig. 2). Therefore, berry weight was the only yield component able to respond to stress during the growing season. www.winebiz.com.au

Figure 4. Total flavonoid content in each cultivar under the treatments: no leaf removal and no irrigation (NLR-NI), no leaf removal and irrigation (NLR-I), leaf removal and no irrigation (ELR-NI), leaf removal and irrigation (ELR-I). Values shown represent the means of two years of experimentation. Means indicated by different letters are significantly different (p ≤ 0.05) based on Fisher’s least significant different (LSD) test for each cultivar and treatment.

CRITICAL STAGE The most critical stage of berry growth (stage I) occurs during the hottest period.

Here, the impact of water stress on berry growth is thought to occur directly through reductions in water import through the xylem (Chaves et al., 2010).

Another possibility is a reduction in the cell division rate of the skin (Mc Carthy, 1999). It is also known berry shrinkage can occur during the final stages of ripening (Crippen and Morrison, 1986).

Changes in berry development caused by defoliation are also likely due to September 2014 – Issue 608

MICROTHIOL DISPERSS MIXES IN SECONDS.

The proven quality sulphur that mixes and disperses easily.

• Good efficacy due to excellent dispersion characteristic.

• Cost effective powdery mildew control in vines.

• May be mixed with oils to control mites in vines prior to bud-burst.

• Available in an easy to handle 15kg bag.

• BFA registered product.

nufarm.com.au A master of suspense.

® Microthiol Disperss is a registered trademark of Cerexagri.

grapegrowing Table 1. Main qualitative parameters observed in each cultivar under the treatments: no leaf removal and no irrigation (NLR-NI), no leaf removal and irrigation (NLR-I), leaf removal and no irrigation (ELR-NI), leaf removal and irrigation (ELR-I). Values represent mean of the two years of experimentation. For each cultivar and parameter means indicated by different letters are significantly different (p ≤ 0.05) based on Fisher’s least significant different (LSD) test.

Frappato NLR-NI

NLR-I

ELR-NI

Nero d'Avola ELR-I

NLR-NI

NLR-I

ELR-NI

Cabernet Sauvignon ELR-I

NLR-NI

NLR-I

ELR-NI

Syrah ELR-I

NLR-NI

NLR-I

ELR-NI

ELR-I

Total sugars 187.21b 167.78c 197.12a 168.44c 196.32b 197.24ab 200.25a 199.83a 183.27a 183.82a 166.62c 174.71b 204.23a 171.24d 198.64a 188.87c (mg g-1) ±4.11 ±1.21 ±3.30 ±2.45 ±2.12 ±2.21 ±3.11 ±2.03 ±3.34 ±2.11 ±4.54 ±2.32 ±4.23 ±2.12 ±4.56 ±4.43

Glucose (mg g-1)

90.43a

82.65b

94.42a

79.21b

96.12a

95.23a

98.44a

97.33a

85.92a

84.81a

78.27b 81.60ab 96.82a

82.12c

98.15a

90.42b

±5.67

±4.98

±3.11

±1.34

±1.01

±1.45

±2.76

±2.56

±3.21

±3.14

±2.87

±4.76

±3.43

±4.21

±2.98

Fructose (mg g-1)

93.44b

85.30c

97.81a

82.23c 101.61ab 99.80b 105.12a 102.26ab 90.13a

80.62b 85.02ab 99.04a

83.82c

98.31a

92.81b

±1.58

±2.21

±3.17

±3.94

±2.22

±1.45

±3.21

±1.43

±2.32

±1.76

±3.32

±2.21

±2.45

±4.14

±3.52

±3.09

3.81a

3.52a

3.68a

3.91a

3.86a

3.74a

3.82a

3.98a

4.22a

4.18a

4.22a

4.48a

4.38a

3.99a

3.90a

3.78a

±0.21

±0.16

±0,34

±0.13

±0.16

±0.21

±0.13

±0.18

±0.33

±0.11

±0.16

±0.12

±0.20

±0.19

±0.16

±0.15

Titrable acidity 10.72a (g L-1 tartaric ±0.34 acid)

9.84a

9.68a

10.68a

7.98a

7.82a

8.12a

7.16a

7.84b

8.02ab

9.24a

8.42a

6.26b

9.45a

5.82b

10.42a

±1.02

±0.78

±0.33

±0.44

±0.87

±0.61

±0.45

±0.41

±0.37

±0.68

±0.35

±0.99

±0.48

±0.63

±0.62

7.86a

6.12b

7.82a

7.02ab

7.24a

7.68a

7.56a

6.98a

6.98a

6.64a

7.23a

6.94a

5.48b

5.26b

5.46b

6.68a

±0.27

±0.42

±0.34

±0.45

±0.24

±0.36

±0.42

±0.34

±0.45

±0.31

±0.37

±0.51

±0.43

±0.46

±0.55

±0.53

Malic acid (g L-1)

3.64b

4.48a

3.23b

4.22a

1.28a

0.98a

0.82a

0.98a

3.14b

2.62c

4.26a

2.96b

2.72c

5.26a

2.18c

4.12b

±0.21

±0.43

±0.26

±0.33

±0.22

±0.14

±0.20

±0.09

±0.30

±0.07

±0.10

±0.19

±0.29

±0.23

±0.36

±0.33

Citric acid (g L-1)

0.62a

0.68a

0.52a

0.54a

0.64a

0.56a

0.62a

0.64a

0.68a

0.76a

0.68a

0.72a

0.66a

0.68a

0.64a

0.52a

±0.14

±0.11

±0.10

±0.09

±0.07

±0.13

±0.05

±0.09

±0.12

±0.04

±0.06

±0.13

±0.07

±0.04

±0.10

±0.07

pH

Tartaric acid (g L-1)

increased light exposure. As reported

by Nicolosi and coll. (2012), Frappato is much more productive than the other varieties, with large clusters and large berries and Cabernet Sauvignon has lower productivity and smaller berries.

Qualitative data is reported in table 1. Frappato and Syrah showed higher accumulations of reducing sugars under un-irrigated conditions. While Syrah under NLR-NI had the highest total sugars content. Frappato reached a maximum value when un-irrigated conditions were combined with defoliation.

Defoliation resulted in a significant decrease in berry sugar content in Cabernet Sauvignon (NLR-NI) and the combination of defoliation and nonirrigation (ELR-NI) reduced sugar accumulation. None of the treatments affected Nero d’Avola significantly.

In all varieties, fructose was more abundant than glucose, except for Syrah which showed similar values for these two sugars under all treatments.

Irrigation reduced fructose and glucose contents of Frappato and Syrah berries, whereas the effect was minor in Nero d’Avola.

Only in Cabernet Sauvignon did defoliation combined with irrigation (ELR-I) increase glucose and fructose

44 Grapegrower & Winemaker

88.93a

±1.47

Frappato after defoliation

accumulation.

The enhanced sugar accumulation in the ELR-NI treatment in Frappato is probably due to an extended vegetative-productive cycle that allows accumulation over a longer period and one that continues into a later time of year when environmental stresses become less severe. Similarly, the absence of differences among the treatments in sugar accumulation in Nero d’Avola is probably due to the high vigour of this www.winebiz.com.au

variety that, despite quite severe soil water deficits during periods of high evapotranspirative demand, managed to maintain relatively high water potentials.

Frappato berries had the highest TA values under all treatment conditions and Syrah had the lowest.

The latter attained its highest TA values in the irrigated treatments (NLR-I and ELR-I), whereas TA levels were almost halved under water-deficit conditions, either with or without defoliation (NLRSeptember 2014 – Issue 608

TRI-BASE BLUE. IT COULDN’T GET ANY EASIER...

BLE IN A L I A V A NOW

EES R T I L L T 0 T 0NABLE SHU 5 RETUR When you choose Tri-Base Blue you get the simplest most effective way to apply a copper fungicide. Tri-Base Blue makes for the smoothest transition between mixing and spraying - it just doesn’t get any easier! Once applied to the crop Tri-Base Blue provides a strong armour of copper protection against disease. nufarm.com.au Australia’s leading liquid copper fungicide.

® Tri-base Blue is a registered trademark of Nufarm Australia Limited.

grapegrowing NI and ELR-NI).

Lowered TA was due almost entirely to a lower malic acid content.

Cabernet Sauvignon berries had low TA values except in the ELR-NI treatment.

Similarly low TA values were observed in Nero d’Avola in all treatments. Qualitative analyses revealed this was due to consistently low malic acid levels.

In the un-irrigated Syrah vines malic acid content was halved, the same was true also in Frappato. Tartaric acid contents rose significantly in the un-irrigated treatments of Frappato (NLR-NI and ELR-NI) and in Syrah ELR-I while citric acid contents were very stable, showing similar values that were not significantly different between any treatments or between varieties.

The highest levels of anthocyanin accumulation (Fig. 3) were in the treatments that did not involve defoliation in both Frappato and Cabernet Sauvignon.

Here, anthocyanin contents were slightly higher when defoliation was associated with irrigation, suggesting that leaf removal and irrigation positively influence anthocyanin levels.

Syrah showed the opposite behaviour; defoliation was associated with raised levels of anthocyanins whereas accumulation was reduced in treatments where vines were neither defoliated nor irrigated. In Nero d’Avola anthocyanins were accumulated especially in the ELRNI treatment.

In both Frappato and Syrah (Fig. 4), the combination of defoliation and irrigation drastically decreased flavonoid content.

Cabernet Sauvignon showed a similar pattern for anthocyanin and flavonoid content with the highest values in NLR-NI. Syrah had the highest flavonoid content for the defoliation treatments under both irrigated and non-irrigated conditions.

Syrah after defoliation

Cabernet Sauvignon showed a different behaviour, with the defoliation treatment being associated with a lower flavonoid content. In Nero d’Avola, flavonoid accumulation was elevated in both the defoliation and non-irrigated treatments.

Contrasting with the sugar and acid results, there was a decline in flavonoid accumulation in Frappato under highstress conditions, in spite of its high vigour.

Flavonol biosynthesis is closely related to that of anthocyanins (Jeong et al., 2006).

More recently, flavonol concentration has been reported to increase under water stress in the white variety, Chardonnay, but not in the red Cabernet Sauvignon (Deluc et al., 2009).

CONCLUSION This study confirms the effectiveness of early defoliation in yield management, leading to smaller clusters.

Leaf removal at earlier stages of cluster development appears to be an effective strategy that could be used to achieve smaller clusters and thus reduce the crop load when coupled with other agronomic practices.

Water stress had positive effects on yield and fruit quality, therefore indicating that production of winegrapes having high winemaking quality appears to be possible under arid conditions and with minimal irrigation.

The imposition of managed water deficits, through careful regulation of the irrigation system, would seem to be an effective strategy for reducing berry size, improving must quality and enhancing the accumulation of anthocyanins.

This may not apply to some high vigour varieties where flavonoid accumulation may create difficulties.

Incidentally, a particularly low incidence of the common fungal diseases

2014 EDITION OUT NOW! PRINT and ONLINE To order your copy Call +618 8369 9522 VISIT www.olivebiz.com.au MEDIA

INDEPENDENT & AUSTRALIAN OWNED

46 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

was noted throughout our study.

The stress conditions we induced here seem to have been well tolerated in Frappato, perhaps due to its high vigour and ability to correct any earlier imbalances in the final stages of berry ripening. As reported above for sugars, Frappato seems able to degrade acid.

Contact: Elisabetta Nicolosi P: 39 095 234407 E: enicolo@unict.it

ABOUT THE AUTHORS Filippo Ferlito: Consiglio per la Ricerca e la Sperimentazione in Agricoltura, Centro di Ricerca per l’Agrumicoltura e le Colture Mediterranee (CRA-ACM), Corso Savoia 190, 95024 Acireale (CT), Italy.

Elisabetta Nicolosi: Department of Agricultural and Food Science, University of Catania, Via Valdisavoia, 5 - 95123 Catania, Italy.

Alessandra Gentile: Department of Agricultural and Food Science, University of Catania, Via Valdisavoia, 5 - 95123 Catania, Italy.

Angela R. Lo Piero: Department of Agricultural and Food Science, University

of Catania, Via Valdisavoia, 5 Catania, Italy.

95123

Alberto Continella: Department of Agricultural and Food Science, University of Catania, Via Valdisavoia, 5 - 95123 Catania, Italy.

REFERENCES

Allen, R.G., Pereira, L.S., Raes, D., Smith, M., 1998.

Crop evapotranspiration: guidelines for computing crop water requirements. FAO Irrig. and Drain. Paper No. 56, Rome, Italy: 15-27.

Austin, C.N., Wilcox W.F., 2011. Effects of fruit-zone leaf removal, training systems, and irrigation on the development of grapevine powdery mildew. Am. J. Enol. Vitic. 62 (2): 193–198.

Chaves, M.M., Zarrouk, O., Francisco, R., Costa, J.M., Santos, T., Regalado, A.P., Rodrigues, M.L., Lopes, C.M., 2010. Grapevine under deficit irrigation: hints from physiological and molecular data. Annals of Botany. 105: 661–676.

Crippen, D.D., Morrison, J.C., 1986. The effects of sun exposure on the phenolic content of Cabernet Sauvignon berries during development. Am. J. Enol.

Vitic. 37: 243–247.

Intrieri, C., Filippetti, I., Allegro, G., Centinari, M., Poni, S., 2008. Early defoliation (hand vs mechanical) for improved crop control and grape composition in Sangiovese (Vitis vinifera L.). Aust. J. Grape Wine Res. 14: 25-32.

Intrigliolo, D.S., Castel, J.R., 2009. Response of Vitis vinifera cv. ‘Tempranillo’ to partial rootzone drying in the field: Water relations, growth, yield and fruit and wine quality. Agricultural water management 96: 282–292.

Jeong, S.T., Goto-Yamamoto, N., Hashizume, K., Esaka, M., 2006. Expression of the flavonoid 30-hydroxylase and flavonoid 30,50-hydroxylase genes and flavonoid composition in grape (Vitis vinifera L.). Plant Science 170: 61–69.

Koblet, W., Candolfi-Vasconcelos, M.C., Zweifel, W., Howell, S., 1994. Influence of leaf removal, rootstock, and training system on yield and fruit composition of Pinot noir grapevines. Am. J. Enol. Vitic. 61(3): 181–187.

Loveys, B.R., Dry, P.R., Stoll, M., McCarthy, M.G., 2000. Using plant physiology to improve the water efficiency of horticultural crops. Acta Hortic. 537: 187-197.

Mc Carthy, M.G., 1999. Weight loss from ripening berries of Shiraz grapevines. (Vitis vinifera L. cv.

Shiraz). Aust. J. Grape Wine Res. 5: 10–16.

Deluc, L.G., Quilici, D.R., Decendit, A., Grimplet, J., Wheatley, M.D., Schlauch, K.A., Mèrillon, J.C., Cramer, G.C., 2009. Water deficit alters differentially metabolic pathways affecting important flavour and quality traits in grape berries of Cabernet Sauvignon and Chardonnay. BMC Genomics 10: 1-33.

Mc Carthy, M.G., Loveys, B.R., Dry, P.R., Stoll, M., 2000. Regulated deficit irrigation and partial rootzone drying as irrigation management techniques for grapevines. Deficit irrigation practices. FAO Water Reports Rome, Italy 22: 79–87.

Diago, M.P., Vilanova, M., Tardaguila, J., 2010. Effects of Timing of Manual and Mechanical Early Defoliation on the Aroma of Vitis vinifera L. Tempranillo Wine. Am. J. Enol. Vitic. 61(3): 382-391.

Nicolosi, E., Continella, A., Gentile, A., Cicala A., Ferlito, F., 2012. Influence of early leaf removal on autochthonous and international grapevines in Sicily.

Scientia Horticulturae 146: 1-6.

Softer, Stronger, longer • Soft on beneficial insects • Strong on LBAM • 21 day residual efficacy For more information call 1800 700 096 www.dowagrosciences.com.au

®™ Trademark of The Dow Chemical Company (“Dow”) or an affiliated company of Dow.

September 2014 – Issue 608

www.winebiz.com.au

Grapegrower & Winemaker

47

grapegrowing

Jack of all trades but a master of viticulture HE may be a rugby player, hunter, fisherman and diver but it’s not all about sport and recreation for this 28-year-old Kiwi.

Almost five years ago Matt Duggan somehow found the time to add viticulture to his list of passions.

He grew up in cold and wet Wellington – far removed from the wine industry – and said he’s not what people expect when they think ‘viticulturist’.

Although he successfully completed a Bachelor of Science (Microbiology) degree and a Graduate Diploma in Viticulture and Oenology, Duggan confessed his focus was on socialising way ahead of studying to begin with.

After two years he took a break from all that partying – oh, yes, and study – to assess what he wanted in life and how he planned to get there.

“While I was studying in Dunedin my parents and two of my three younger sisters moved from wet Wellington to sunny Marlborough for the lifestyle,” he said.

“So when I took time out from study I did my first vintage in the laboratory at Villa Maria in Blenheim.

“I thought this would be a perfect way to combine the lab skills I had from university with a short term job that offered long hours (and good money) and provided me with the necessary time to think about my career choices.”

One epiphany later and the rest, as they say in the wine industry, was history.

After taking part in the 2006 vintage, which he recalls as a “short, sharp snapshot of the industry” he was hooked.

“Don’t get me wrong, I already had a liking for wine, but this experience took it to the next level and I wanted to be part of this awesome industry,” he said.

And now he’s completed seven vintages – one at Villa Maria, one at Saint Clair, two at Delegats, two at Matua and one at Cloudy Bay Vineyards, where he’s currently employed.

LEARNING THE ROPES Not growing up in a viticultural setting meant Duggan had to tackle his new career from the ground up.

He relied on people he met along the way and hit the books whenever he got the chance.

“I think the more opinions I get on a particular process or technique can only benefit me and my overall skill-set,” he said.

“I haven’t grown up in a viticultural or even agricultural or horticultural environment, so all my skills and knowledge of the industry are from what I’ve learnt.

“I think that sets me in good stead,

48 Grapegrower & Winemaker

This month Stephanie Timotheou catches up with New Zealand young gun Matt Duggan who discusses his love for the industry, how he got to where he is today and where he hopes the future will lead him as the new assistant viticulturist for Blenheim’s Cloudy Bay Vineyards.

The all-rounder: Matt Duggan among the vines – one of his more major passions.

Photo: Andrew Coffey.

the fact I can take on board advice from anyone willing to offer it without any bias or preconceived ideas.”

Along the way one of his biggest learning curves was competing for the Moore Stephens Markhams Young Viticulturist of the Year title.

Duggan came “agonisingly close” to winning the award after entering for the second time in 2013 but missed by one point to Matt Fox. “Coming second in both attempts has proved frustrating – so far,” he said.

“But having said that, it’s the kind of challenge I really thrive on knowing that I’m improving with every outing.

“This was a very good experience for me as it allowed me to identify my strengths and weaknesses very easily.”

ASPIRATIONS AND ACHIEVEMENTS Satisfaction and enjoyment was what Duggan hoped to achieve throughout his career and said the wine industry was a highly rewarding field in which to work.

“It’s a huge buzz to see all your hard work in the planning and execution of a growing season culminate in the bottle each year,” he added.

“As long as my career keeps a smile on my face and allows me to provide adequately for my family, what greater reward or achievement could I ask for?”

Besides competing against other young viticulturists for the Moore Stephens Markhams Young Viticulturist of the Year title, Duggan has had many regional successes and was crowned the Marlborough Young Viticulturist of the Year in 2012 and 2013.

YOUNG VITI, NEW TECHNOLOGY Duggan said while it was important to www.winebiz.com.au

adhere to tradition in an industry that has so much history, there were commercial realities that also came into play.

“That said, a lot of the technology these days is being developed with tradition in mind and simply makes those traditional techniques easier and more economical,” he added.

“There are always ways to improve without technology too and a slight shift in mindset and/or technique can make all the difference.”

New Zealand in particular has a long, proud history of broadacre farming, according to Duggan.

The history and techniques used by farmers have been transferred into the wine industry along with the transformation of the farms to vineyards.

“A broadacre approach is not always ideally suited to viticulture which requires a certain degree of precision in order to achieve the highest quality but as younger generations come through, I’m sure there will be a shift in the techniques employed,” he said.

ADVICE FOR FELLOW HOT SHOTS Duggan said the best thing a viticulturist could do, particularly those beginning their careers, was to “act like a sponge” and soak up as much information as they could.

“Get involved with industry workshops and seminars, talk to other people in the industry and get yourself out there,” he added.

“There are always people willing to share their knowledge and help improve our young talents, so don’t be a stranger.

“As much as I have enjoyed my entire career to date, including all the positions I have held, I am extremely happy to be part of the Cloudy Bay team.

“The exceptional quality focus the company has is very well-aligned with my personal preferences – to achieve the best possible quality outcome in all that I do.”

Contact: Matt Duggan P: 64 3 520 9188 E: matthew.duggan@cloudybay.co.nz September 2014 – Issue 608

Vivando

速

Fungicide

Provides advanced control of powdery mildew and great grapes.

Made possible by BASF fungicides.

Vivando速 has a new mode of action for control of powdery mildew and importantly gives you flexibility of application timings being rainfast in one hour. It also protects developing bunches from powdery mildew due to contact and vapour activity. Vivando makes it possible for viticulturists to grow quality grapes for people to enjoy their favourite wine.

BASF is a global leader in crop protection, partnering with the Australian viticulture industry to support the biggest job on earth, farming.

Available from local crop protection distributors.

For technical advice and product information call 1800 558 399 or visit agro.basf.com.au/crop-solutions/horticulture to download a brochure. 息 Copyright BASF 2014 速 Registered trademark of BASF.

grapegrowing

Planting healthier grapevines Fungal trunk diseases can reduce yields and grape quality, threatening the viability of many vineyards but scientists from the National Wine and Grape Industry Centre (NWGIC) at Charles Sturt University (CSU) in Wagga Wagga are helping growers plant healthier vines.

WHEN it comes to health in the vineyard the National Wine and Grape Industry Centre's (NWGIC) vine health and diseases team is tackling the problems of trunk diseases on two fronts.

First; and perhaps most crucially, preventing trunk disease transmission in propagating material, and secondly by reducing the rate and impact of new infections in established vines.

CSU PhD student Helen Waite says obtaining and maintaining healthy vines is important for the financial and environmental sustainability of the wine industry.

Waite says in young vines, the symptoms of trunk diseases and other defects are not always obvious and growers and nurseries are often unaware of problems with planting material until the vines fail to thrive in the vineyard.

By which time, she says, considerable expense has been incurred and vineyard establishment has been delayed by at least a season.

NEW TOOL TO ASSESS THE RISK OF TRUNK DISEASE As part of her PhD project, Waite has developed a computer based tool called Fit Vine for evaluating the quality, disease status and over all “fitness” of grapevine material prior to planting.

The Fit Vine tool is currently being developed by the NWGIC as an application (app) for mobile devices (iPhones, iPads, Androids etc.) that will enable nurseries to check the quality of vines before despatch and growers to evaluate vines prior to planting.

A free non-commercial prototype of Fit Vine will be released in November for industry testing, calibration and feedback to help improve it.

Waite said although it was developed independently, Fit Vine dovetails with the recently published Australian Standard for Grapevine Material (AS5588-2013).

“Fit Vine is quick and easy to use and requires no special equipment,” Waite said.

50 Grapegrower & Winemaker

No time to wait: CSU researcher Helen Waite is targeting vine health, and particularly trunk diseases, with a new how-to guide for the nation’s viticulturists.

“It guides the user through a simple three-stage process and assesses vines against clearly defined standards for documentation and packaging as well as internal and external qualities of randomly sampled vines,” she said.

“Fit Vine also calculates a risk score for each batch of vines that can be used to determine if the vines are likely to underperform in the vineyard and thus provides a first reference point for to determine if further analysis is required.”

Waite said while Fit Vine is a guide to identifying vines that may be compromised, it is not designed to take the place of specialist professional advice.

In case of visual detection of disease symptoms she said professional advice should be sought and samples sent to a laboratory for analysis.

OBJECTIVE STANDARD Waite said although both Fit Vine and the Standard describe some of the aspects of best practice in propagation, their main purpose is to provide an independent and objective standard that forms the foundation for building best practice protocols. www.winebiz.com.au

“Grapevines are relatively easy plants to propagate,” she said.

“However, the production of large commercial quantities vines is a challenging task that requires skills and an up to date knowledge of disease epidemiology and vine physiology and disorders.”

PROPAGATION WORKSHOP To help fill the gap between standards and practice, the NWGIC is hosting an international workshop; Growing to the Standard for the vine propagation industry in Adelaide on Friday November 21.

The workshop program is presented by leading researchers and industry specialists from around the world and includes the latest international and Australian research in trunk diseases, biosecurity and propagation in an integrated approach to the production of high quality cuttings and vines that meet the new Standard.

Topics that will be covered in the workshop include trunk disease epidemiology and control in propagation, virus testing, biosecurity and hot water treatment.

September 2014 – Issue 608

Quality food starts with quality crops Farming, the biggest job on earth.

People today expect more from their food. They want high quality at affordable prices. So farmers face a dual challenge: produce crops in higher quantities but also make them tastier and more nutritious.

That’s why BASF is working with farmers to create chemistry, helping them grow the healthier crops we need now and in the future. With help from BASF, food quality is in the farmers’ hands.

thebiggestjobonearth.com.au

grapegrowing International speakers include Marlene Jaspers (New Zealand), Laura Mugnai (Italy), David Gramaje (Spain), Jose Urbez-Torres (Canada) and Francois Halleen (South Africa).

Local speakers include Peter Clingeleffer (CSIRO) and Nuredin Halibi (Waite Diagnostics).

NWGIC (CSU-DPI) scientists will also present the results of their latest research including Dr Melanie Weckert’s ground breaking research on black foot disease transmission and management in field nursery soils and the results of waite’s latest vine propagation and hot water treatment research.

Waite said it’s known that trunk disease pathogens are present in cuttings taken from infected mother vines and that cross contamination occurs during propagation.

“In nurseries, trunk disease pathogens have been detected in and on cuttings, in callusing media, on tools and in water used for soaking cuttings,” she said.

Although the practice of soaking cuttings is widely regarded as beneficial in the nursery industry, Waite’s research has shown soaking cuttings in sterile water results in contamination of the cut ends by fungal microorganisms from the

bark within the first hour of soaking.

“Soaking is thought to be the main route of cross contamination in nurseries and cutting suppliers and nurseries are advised to eliminate soaking from propagation protocols.

“It is better to protect cuttings from dehydration than to compensate for dehydration by soaking and risking contamination by water borne pathogens.

“However, trunk disease pathogens are not the only microorganisms spread in soaking water and it is likely that other microorganisms are opportunistic pathogens if they gain entry to vine tissue through wounds during soaking.”

The results of these and other projects at the NWGIC are being used by the vine pathology team at NWGIC to develop a holistic approach to trunk disease prevention and control that is practical for nurseries and growers to implement.

In addition to the Fit Vine app, Waite is developing a best practice document for nurseries and mother vine management.

Fact sheets on trunk diseases and their management that have been developed by NWGIC staff are available on the NWGIC website.

For more information on these and other projects visit the NWGIC website at

http://www.csu.edu.au/nwgic or contact NWGIC at nwgic@csu.edu.au Contact: Helen Waite P: 61 8 (0)419 522 875 E: hwaite@csu.edu.au

Further Reading: Bleach CM, Jones EE, Jaspers MV, 2009.

Biofumigation with brassica spp. for the control of Cylindrocarpon black foot disease of grapevines.

New Zealand Plant Protection 62, 396.

Cabral A., Rego C., Nascimento T., Oliveira H., Groenewald J.Z., Crous P.W., 2012. Multi-gene analysis and morphology reveal novel Ilyonectria species associated with black foot disease of grapevines. Fungal Biology 116, 62–80.

Fourie P.H., Halleen F., (2004) Occurrence of grapevine trunk disease pathogens in rootstock mother plants in South Africa. Australasian Plant Pathology 33, 313-315.

Waite H., Gramaje D, Whitelaw-Wecker t M, Torley P and Hardie W.J., 2013. Soaking grapevine cuttings in water: a potential source of cross contamination by micro-organisms.

Phytopathologia Mediterranea 52(2), 359-368.

Whitelaw-Wecker t MA, Rahman L, Appleby LM, Hall A, Clark AC, Hardie WJ, Waite HL, 2013. Co-infection by Botryosphaeriaceae and Ilyonectria spp. fungi during propagation causes decline of young graf ted grapevines. Plant Pathology 62, 1226-1237.

Nail Clip

Screw Clip

Specially developed for the viticulture industry to provide positive wire-to-post fastening.

• Clips are moulded from polyethylene UV stabilised plastic capable of resisting temperature extremes.

• Screws are protected by a high durability coating for longer life.

• Available in single or double ended clips.

• By design, the load is carried by the screw rather than the clip.

• Screw pull-out loads far exceed those of nails and staples.

Cost-effective wire-to-post • Screws can be driven into softer timbers without pre-drilling.

• Posts are not subjected to hammer shock when screw driving. fastening using the successful Vini Clip System.

• Clips also available for nailing if preferred (recommend nailgun for best results).

All Products Proudly

Automatic Flusher Valve for Irrigation Hose

• Searchable • Easy to use • Wine industry personnel ONLINE PHONEBOOK

- Australian -

Incorporating Spiralfast™ Tension Ties.

Available in three sizes to fit Israeli & Australian 17mm and 13mm dripper irrigation lines.

VISIT www.winebiz.com.au/widonline to Access* *Wine Industry Personnel Phonebook available only to those who have purchased the Wine Industry Directory (purchase includes annual subscription to WID Online)

Water exits here

Now you can allow air to evacuate from your dripper system and automatically shut off when the water reaches them. When water pressure is turned off the valve automatically opens, allowing flushing and drainage of lines. Also can be wedged open for power flushing.

61 2 9482 5663 • ppp@tpg.com.au

Published by:

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

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

Now available from our New Zealand agent, Amacron Ph 08 00102253

52 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

FMR has released a fully hydraulic terracing boom solution as an option on the larger of the two R-Series models, the 2300lt and 3000lt tandem axle machines.

Managing all the ups and downs in terraced vineyards SPRAYING in terraced or contoured vineyards is always a challenge.

Especially with an over-row sprayer as the booms and nozzles tend to vary wildly in their relation to the target canopy.

Which can produce equally varying results in terms of accurate delivery of spray and of course, the ongoing issue of spray drift and off-target losses is further exacerbated.

FMR has been frequently asked about a robust solution to this option.

Especially for a simple but reliable system to allow the R-Series recycling sprayer to operate in terraced and/or contoured rows while maintaining the full recycling capability that makes these units so popular with vineyard owners, managers and machine operators.

FMR’s Chris Clifford says the company is now pleased to announce it can offer a fully hydraulic terracing boom solution as an option on the larger of the two R-Series models, the 2300lt and 3000lt tandem axle machines.

Clifford says two configurations are available, first with independent height adjustment on all four heads or second for vineyards with more gradual terracing an outer-row-only option.

He says both adjustment systems are manually adjustable via electro-hydraulic controls from the tractor cab and can easily be adjusted on-the-go to follow variations in terrain.

“Developed and tested last year, the first R-Series with this technology delivered performed faultlessly throughout the season,” he says.

“Needless to say, this new technology has opened new markets for the FMR R-Series and multiple units with this option are being delivered to Australasia for the coming season."

At this time of year growers seek ways to cut costs, and like everything else, spray programs come under scrutiny. Cutting back on crop protection however comes with risk and we all know that by taking big risks you can come unstuck!

Part of the problem with cutting crop protection is that diseases like Downy Mildew can take off rapidly. Oilspots can burst out when conditions favour the disease and just 20 to 50 primary oilspots can produce 100,000 new oilspots after the second incubation period. Downy Mildew can be devastating for the unprepared making the best programs based on prevention.

While the best approach, keeping up a protectant spray schedule can be difficult for many reasons including wet, windy, or flooded field conditions, mechanical breakdown or difficulty obtaining contractors and even fungicides.

Good Downy Mildew management involves getting the chemical type and treatment right.

Downy Mildew protectant fungicides have come a long way.

REVUS® for example is an improvement on copper treatments because it is completely rainfast. It binds quickly to the waxy cuticle of the leaf and moves through the leaf surface, a feature of the chemistry that doesn’t exist in other Downy Mildew treatments.

A low-priced traditional contact product such as copper may not always be the cheapest option over the season either. Growers need to budget for the additional costs of extra labour, fuel, machinery and wear and tear when compared to applying less sprays with longer lasting chemistry.

And there is also the chance with traditional contact products of not physically being able to get the spray on before rain, or putting it on only to see it washed off prematurely.

To make the most effective use of crop protection products and cut wastage, make sure you match the water volume and chemical rate to the canopy size at the time of spraying.

This means spraying at a suitable ground speed with the sprayer set-up to maximise coverage of young bunches and the lower leaf surfaces where the Downy Mildew infects the leaves.

These are the places where it is most difficult to achieve good coverage, so proper application and canopy management is essential if sprays are needed after flowering in dense canopies and will get you the best value for money.

Contacts: Cam Clifford (SA & WA) E: info@fmrgroup.net.au Andrew Holly (VIC, NSW & TAS) E: info@fmrgroup.net.au Chris Clifford (NZ) E: info@fmrgroup.co.nz September 2014 – Issue 608

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

Grapegrower & Winemaker

53

grapegrowing

The art of grafting grapevines GRAPEGROWERS are reworking vineyards in an effort to better meet winery expectations and keep pace with the ever-changing popularity of different winegrape varieties.

There is a consolidation of what varieties work best in particular regions and have the greatest value for growers and wineries into the future according to Hoare Consulting viticulturist Tony Hoare.

Hoare, who has more than 20 years’ experience grafting grapevines in different wine regions, says field grafting is a popular option for reworking vines to change varieties or clones.

According to Hoare there are even more frequently asked questions about how to get it all done as an option to replanting, including the following.

T BUD, CLEFT GRAFT OR CHIP BUD? Each of these methods of grafting grapevines have their merits.

Chip budding is the most popular due to speed in covering large areas and high strike rate.

Strike rates of 90 per cent or more should be expected from field grafting using the chip bud method.

WHAT CAN I GRAFT? Almost any combination is possible with a trunk diameter above the size of a 10 cent piece.

While an older trunk diameter is no limitation, they are more prone to diseases such as Eutypa, which will reduce the area for bud placement and can spread to kill the bud with time.

Successful strike will also depend on compatibility of the bud and rootstock, as well as virus status of all vine material which can be tested.

CAN I DO IT MYSELF? Grafting is a skill some people acquire quickly while others have more difficulty. Part of the skill relies on having four cuts made well.

The back of the bud needs to be perfectly flat, and the base of the bud needs to have enough of an angle and surface area to allow for a successful callus to form.

The third cut made on the rootstock

54 Grapegrower & Winemaker

(What to do and how to do it) Some grapegrowers from the Barossa have decided to pull or graft their vines in the lead up to spring to create a more premium, profitable and sustainable vineyard business. More than 50 growers turned up to hear McLaren Vale-based viticulturist Tony Hoare share his grafting knowledge at an information session presented by the Barossa Grape & Wine Association. with a budding knife should be flat and have as small a surface area as possible exposed once the bud is placed in the cut.

The fourth cut is a small wedge made at the bottom of the grafting cut where the bud will sit. A dull ‘snap’ sound should be heard when the bud is pushed into the wedge cut on the trunk and

From my experience traditional clones of Merlot and Grenache tend to have the highest incidence of virus, with most having multiple viruses which increase the risk in grafting these varieties

and depend on the efficiency of the taper.

A figure-eight taping pattern going above and below the bud should allow an ‘eye’ pattern to secure the bud in place.

If the ‘eye’ is not as small as possible without covering the bud, it is likely to dry out and die.

The ability to cover the ground in good time is an important consideration for taping and most experienced grafters have a separate taper to follow them and stay no more than five vines ahead to lower the risk of buds drying out.

WHEN SHOULD I GRAFT?

should sit firmly prior to taping.

Consistency of cuts is required to ensure a good strike.

Hoare says optimal timing for grafting is September to February depending on the region. The warmer the region, the earlier the starting date, provided there is no risk of frost.

The buds are naturally protected from frost before budburst however any green tissue is then vulnerable to damage from extreme cold or frost.

If there is a risk of frost, Hoare says it is worth waiting for it to pass.

Wet spring conditions and waterlogged vineyards should also dry out before starting grafting.

TAPING: HOW IS IT DONE?

DOUBLES OR SINGLES?

The art of taping is another one of those things which look easy – until you try it.

But get it wrong and you can bring undone all the effort of completing a perfect graft.

Hoare says the white, one-inch tape is best.

“The textured version with good elastic strength makes taping easier,” he adds.

“On average you can budget for 50 vines per roll – around 50m.”

This will increase with trunk diameter

Double buds or two buds per vine are recommended for the reason of insurance, increased strike and maximum vineyard uniformity.

Vine training passes are better used where at least one bud has shot.

Some grafting contractors offer a free single bud ‘regraft’ service to cover replacement of small percentages of buds not taken first time around.

This does not cover the replacement of buds lost through the owner’s or management’s neglect or post-grafting responsibilities.

www.winebiz.com.au

September 2014 – Issue 608

MILES AHEAD

THE RESULTS SPEAK FOR THEMSELVES

Over 20 years of proven hands free growth straight to the wire, with quick and easy assembly using our Zip-Safe seal. It’s no wonder GroGuard is Australia’s biggest name in vine establishment technology.

Designed and manufactured locally for Australian conditions, our legendary strength and reliability is backed by a 3-year guarantee.

Contact your local rural store or

freecall 1800 644 259 www.groguard.com.au

grapegrowing

Hard graft: Hoare Consulting’s Tony Hoare was the key presenter at BGWA’s breakfast information session on grafting grapevines.

PRE-GRAFTING PREPARATION Virus test rootstock - Waite diagnostics: This is important as incompatibility between the rootstock and scion is caused by virus and this will interrupt the cohesion of the two.

Symptoms of incompatibility are failure of the bud to callus or shoot, restricted shoot growth, reduced yield and delayed grape maturity or sudden death of the shoot.

“From my experience traditional clones of Merlot and Grenache tend to have the highest incidence of virus, with most having multiple viruses which increase the risk in grafting these varieties,” Hoare says.

56 Grapegrower & Winemaker

Scion wood: Hoare recommends purchasing scion wood from a reputable nursery and only using certified material.

Each vine stick should yield around four to five viable buds.

Scion wood should be disease-free and kept between 2-5C to maintain dormancy before grafting.

Rehydration of the scion wood should be done 48 hours before grafting and the wood stored in water at all times close to where grafting is occurring.

This can be done in a picking bin or dam but water quality should not be salty.

Once buds are cut, they should also be kept in clean water and signs of oxidation

www.winebiz.com.au

monitored. Browning of the buds or floating buds should be discarded.

Cutting off existing cordons: Traditional vine removal by hand is a limiting factor when deciding to graft vines.

The invention of a vine mulcher has allowed a much more economic removal of vine cordons.

This can be done after a barrel pruner has removed the previous season’s cane growth.

The quality of the cut made by the vine mulcher is fine for grafting and it is up to personal preference whether to clean cut afterwards with a chainsaw.

September 2014 – Issue 608

The proven power trio against powdery mildew Powdery mildew can have a devastating impact on the value of both table and wine grapes. Our powerful trio of fungicides provides the foundation for a cost-effective control program right through the season. To find out more, visit our website or contact your local Bayer CropScience representative.

GROWING SEASON

E A R LY

MID

L AT E

BCH0491

www.bayercropscience.com.au Bayer CropScience Pty Ltd ABN 87 000 226 022, 391–393 Tooronga Road, Hawthorn East, Vic 3123 Technical Enquiries: 1800 804 479 enquiries.australia@bayer.com Prosper®, Flint® and Bayfidan® are registered trademarks of the Bayer Group

grapegrowing The back of the bud needs to be perfectly flat, and the base of the bud needs to have enough of an angle and surface area to allow for a successful callus to form The beauty of the vine mulcher is the cordon wire remains intact.

Cuts should be made about 10-15cm below the cordon. If the gap is too close, buds can be dislodged when bending canes onto the wire during training.

Work can start any time after leaf fall or dormancy.

Wound treatment: Any cut made larger than a 20 cent piece should be protected from trunk diseases such as Eutypa using an acceptable barrier paint or wound treatment.

De-barking: This involves removing bark from the trunk around the area where the buds are being grafted.

Hoare says it is not essential to do this, but on thicker-barked varieties it makes grafting easier and faster having a bare trunk.

Shoots on the rootstock: These need to be removed from around the trunk prior to grafting except for one or two shoots at the top of the vine.

Any shoots emerging from the base of the vine can be kept trimmed below the graft and then removed after grafted shoots reach five to 10cm in length.

POST-GRAFTING CARE The main factor influencing graft strike is post-graft management of the vineyard. The following areas need to be addressed and are listed in order of importance.

Sap flow: If there is sap bleeding from the tape a small cut needs to be made under the graft tape to relieve the pressure of sap build-up.

Look for a wet trunk under the grafts.

A saw cut needs to be made as soon as the sap is obvious or else callusing will be compromised and the bud will be pushed away from the graft cut where it will dry out and die.

A small cut from a bush-saw is usually enough.

Cuts too deep will cut off all sap and kill the bud but is usually only a problem in waterlogged sites when soils are at field capacity after a wet winter.

58 Grapegrower & Winemaker

Weed management:

At a glance: • There is a consolidation of what varieties work best in particular regions and have the greatest value for growers and wineries into the future.

• Strike rates of 90 per cent or more should be expected from field grafting using the chip bud method.

• While an older trunk diameter is no limitation, they are more prone to diseases such as Eutypa, which will reduce the area for bud placement and can spread to kill the bud with time.

• A figure-eight taping pattern going above and below the bud should allow an ‘eye’ pattern to secure the bud in place.

• Some grafting contractors offer a free single bud ‘regraft’ service to cover replacement of small percentages of buds not taken first time around.

In the event of a dry winter it is important to maintain available soil moisture levels for viable trunk sap flow.

If trunks are left to dry out they can split and die back to ground level or die completely.

Desuckering rootstock shoots: There will be an explosion of growth from these shoots which will need to be managed to ensure no grafts are compromised.

The danger is shoots emerging from below the grafts compete for sap flow and starve the grafted buds.

Because they have higher vigour that shades out and can knock off grafted shoots in windy conditions, these lower shoots should be trimmed or removed completely.

Shoots emerging above the grafts can be maintained to assist with positive sap flow up the trunk so long as they don’t shade or knock the grafted buds.

Once the grafted shoots have reached two to three leaves, all sucker shoots can be removed with no harm to the vine.

www.winebiz.com.au

Weeds need to be kept under control a nd require ha nd spraying a nd/or hand hoeing to avoid any drift onto emerging grafted shoots or suckers.

If suckers a re removed, a clea n t r un k remains a nd g raf ted shoots are trained along the cordon wire, non-system ic herbicides could be used and applied using conventional equipment.

A pre-emergent herbicide prior to grafting is also a good idea if there is a clean undervine. Weeds will shade out grafted buds and knock them off on windy days.

Tying and training grafted roots: This is a high priority which needs to occur as soon as shoots emerge.

Tying should be done immediately after grafts are done as the rate of growth is usually faster after budburst because of t he established root systems.

The risk of not training vines in a timely manner is that shoots become too heavy for the callus to support and the bud breaks off.

This is a problem in windy sites or during storms.

Pest and disease management: The grafted shoots are especially vulnerable to insects such as weevils, snails and earwigs.

Ba r rier glues applied below t he grafts and clean undervine cultural ma nagement a re prefer red opt ions for integrated pest management (IPM) control instead of insecticides.

Once the shoots have emerged they are subject to the same risks of other pests and diseases and need to be monitored accordingly to prevent permanent damage.

Irrigation: Shor t, f requent i r r igat ions a re recommended to avoid any excess sap seepage around the grafted buds.

The buds need to have some sap f low f rom the trunks to callus properly and therefore some moisture is required to prevent trunks drying out.

Contact: Tony Hoare P: 61 0418 893 067 E: tony@hoareconsulting.com.au

September 2014 – Issue 608

New fungicide offering benefits for Langhorne Creek grapegrower THE new chemical group of DuPont Talendo® fungicide Pest & has been a welcome addition to the program Disease on the property of David Eckert of Langhorne Creek, South Australia.

“We felt that it offered a few benefits in that it was from another family, from a chemical point of view,” Eckert said.

“Previously, we relied heavily on DMI’s and Strobies so we just figured that it would be another shot, in another group that we could implement to reduce the reliance on those other families.”

He said Talendo® fungicide was initially used on a block of Chardonnay grapes for the control of powdery mildew.

“We realised the Chardonnay is the most vulnerable to powdery,” Eckert said.

“We used it in early November with the early flowering spray.”

He said they had no issues at all with powdery mildew across the year.

This was vastly different to the wet year of 2011 where disease was a huge issue and caused problems in that season and also in the year that followed.

“It’s paramount to get your sprays on in a timely fashion. “It’s timing and also technique and the right products,” Eckert said.

“We are confident we’ve cleaned up the carry over spores and we are very pleased with the outcome of the grapes.

We didn’t find any powdery at all in those blocks that were really under the pump in the 2011.”

He said the Talendo® tank mixed well with Bravo and a trace element.

“We’ve got a fair area to cover. You don’t want to have multiple passes for one spray. It’s important that it does tank

David Eckert, of Langhorne Creek, SA sees a lot of benefits in the new Talendo® fungicide for wine grapes.

mix and tank mix well and gives you that flexibility.”

The translaminar activity is also a huge bonus because of its ability to move through the leaves and provide additional protection to areas that didn’t receive the initial spray application.

“Certainly something that you can hit the leaf and it can work through the leaf,” Eckert said. “In 2011 that was the problem we had. We just had a wall of leaves and fruit and we just couldn’t penetrate into the canopy.

“Something such as Talendo, that can hit the leaf and then move within the leaf certainly does have a lot of benefits that way.”

“Certainly you want something that once it hits the target, it is translaminar and moves into the plant. It’s not washed

off within a couple of hours.”

He said Talendo® had a short withholding period which could be a real benefit late in the season in a high pressure year.

“It can be used up to 28 days prior to harvest so that would certainly have a lot of benefits there in a high pressure situation.”

Eckert farms 180 acres of grapes which is split evenly between Shiraz, Cabernet and Chardonnay.

“We started planting in 1995 and finished planting in about 2002 and have been maintaining them ever since.

“We supply some Shiraz and Cab to Orlando and some Shiraz and Cab to Treasury Wine Estates. We are focussed on growing quality. Just trying to get the best quality we can for their labels.”

Winebiz online Buyers’ Guide Equipment, Supplies & Services for the wine & grape industry www.winebiz.com.au/guide September 2014 – Issue 608

www.winebiz.com.au

Grapegrower & Winemaker

59

grapegrowing

Satellite technology provides precise irrigation understanding IRRIGATION system and management is traditionally measured against crop yields, soil moisture availability, and system operating pressures.

Monitoring is generally limited to a few Irrigation blocks at a limited number of locations within a block, if not just one site.

In the ideal world your initial site planning would have selected uniform locations to monitor based on topography and soils.

Your crop is achieving average yields across the property, so your irrigation system and its management must be satisfactory.

But is an average yield going to be enough in the future with forever increasing input costs?

Does you irrigation system and/or its management actually meet the crop’s water needs for every block?

Traditional system monitoring methods do provide an overall indication of how effectively your system is operating and if your management is maintaining soil moisture – at those locations.

But what do they tell you about each block on the farm and its performance against the system and its management?

Satellites are endlessly circling the earth and continuously recording images of the land beneath their super lenses.

How is your crop performing?

Are you achieving your production goals?

Have you set clear production and farming targets?

Do you monitor and map your production from year to year?

RESOURCE MUST BE USED This resource can, and should, be utilised to generate crop imaging for assessment of vegetative growth at a specific point in time.

Satellite image data has been collected for many years which allows for a sequence of recent months, years or across a range of specific wet, dry and average seasons to be collected. Such data can be processing to generate both season specific and average crop vigour assessments.

Figure 1: Variation in vigour between valves

Seasonal planning available from an independent professional.

When you need assistance to guide you through enterprise improvements either agronomic, environmental, management or financial, give us a call to talk to experienced industry professional.

IRRIGATED FARM WATER USE EFFICIENCY ASSESSMENTS COMPLETE AN ASSESSMENT NOW Strategic Planning, Development and Management • Water Management • Water Planning • Water Licensing • Water Industry Advice • Independent System Design • System Evaluations • Water Efficiency Planning • Business Planning • Enterprise development • System monitoring • Independent advice • Budgeting and economic assessments • Business and infrastructure mapping • Industry certified personnel

Figure 2: Variation in vigour within a valve

Prohort Management The professionals for Irrigated Agriculture, Water Infrastructure and Water Management

A Sustainable Economical View Point Wagga Wagga NSW 32 Patamba Street Wagga Wagga NSW 2650

Phone: 0269266419

Wellington NSW 7 Eucalyptus Dr Montefiores NSW 2820

Phone: 02 58045543

All email enquiries to : enquiries@prohort.com.au or call Paul (0407 658 105)

Know More Control More

www.prohort.com.au

60 Grapegrower & Winemaker

So how does this enhance your irrigation system performance?

Processed satellite images can be used to identify crop vigour variations at block level – both within and between blocks.

So how does this impact on your irrigation system?

Changes in crop vigour can be identified that are not explained by soil variations, topography or varieties.

In nature straight lines rarely occur so a significant change in crop vigour from one irrigation valve to another (as in Figure 1) provides an indication of a leaking control valve.

While in figure two the variation in vigour was within the valve identified as having poor operating valve pressure.

The majority of observed crop vigour variation is not related

www.winebiz.com.au

September 2014 – Issue 608

Invest in the Long Term Health of Your Soil

QuadSHOT A blend of four beneficial biostimulants: Humic Acid

Increases nutrient holding capacity of the soil

Kelp

Enhances plant and root growth development

Fish Emulsion

Stimulates nitrogen cycling

Molasses

Promotes beneficial soil biology

Contact us for more information

1800 768 224 | www.sltec.com.au | enquiries@sltec.com.au

grapegrowing to irrigation system performance but to site and soil variations.

Figure 3 provides an indication that in many cases irrigation system design did not adequately match soils and topography variations.

Using processed satellite images allows for detailed assessment of systems operations and site variations.

Figure 3: Variation in vigour within a valve

TARGETTING THE WHOLE PICTURE Better understanding of production variations allows greater target specific locations for further field investigation, or the division of blocks into zones for targeted monitoring, assessment or management.

In addition to the continuously growing catalogue of archive satellite imagery, you can co-ordinate the planned capture of new imagery specifically for your crop.

Seasonal variations can be used to more clearly identify management responses and address drainage issues.

Figures 4 and 5 provide an indication of a dry and wet year following each other.

With new challenges, come new opportunities Find out how Nutrition FarmingÂŽ programs and products can benefit you www.nutri-tech.com.au or 07 5472 9900

62 Grapegrower & Winemaker

Figure 4: Dry year of production Figure 6: Wet year of production

Figure 5: Wet year of production

It is clear from the image there is a drainage issue around the open area in the block and the irrigation management in the dry year indicates an improvement in scheduling could improve crop vigour for some irrigation valves.

If you have crop variations across your property and need to obtain a better understanding of how your irrigation system and management is impacting your crop you need to take advantage of this technology.

Contact: Paul Geurtsen P: 02 6926 6419 E: paulg@prohort.com.au www.winebiz.com.au

September 2014 – Issue 608

Irrigation upgrades make financial sense SO often growers can make savings in repair, maintenance, labour and running costs by upgrading their vineyard’s irrigation system.

But obtaining the funding to get the job done can be a difficult exercise.

According to Toro Australia national marketing manager Jennie Hartwell the support from Toro Finance allows growers to finance all, or part, of their irrigation system upgrades and new installations – including labour.

“Finance is not limited to the physical components of an irrigation system, it also allows for financing of labour and installation costs,” Hartwell says.

“This makes it very attractive to growers to upgrade to new technology, where previously the upfront costs may have prevented the project,” she says.

“Irrigation upgrades make financial sense, particularly when you have access to finance.

“The cost associated with owning an irrigation system increases significantly with the age of the equipment.

“In addition equipment is less

The cost associated with owning an irrigation system increases significantly with the age of the equipment expensive than ever before and much more efficient.

“Coupled with the rising costs of labour, repairs, water, power and other inputs, the financial sense of an irrigation upgrade becomes very clear.

“Growers can realise savings in repair, maintenance and running costs by upgrading their systems.”

Toro negotiates finance on behalf of the end-user. Another major advantage is repayment structures can be tailored to suit cash flow requirements and seasonality of crops.

Toro Australia supplies a wide range of irrigation products for viticultural applications, including the Australian

made DripMaxx drip tube.

Manufactured in South Australia, Dripmaxx is available with Non Compensating, Pressure Compensating (PC), Non-Drain and Anti-Siphon emitters.

The large range of diameters and pressure compensating ability makes it suitable for use in steep or undulating situations where longer run lengths need to be achieved.

Because of its ‘boat’ style emitter Toro is also able to manufacture it in varying sizes to suit Australian standard fittings and international requirements.

Contact: Jennie Hartwell P: 1300 130 898 E: info.au@toro.com

Receive a Sidchrome 23 Piece Socket Set valued at $79 when you book a FREE Irrigation System Efficiency Assessment* Call 1300 130 898 to book

Need an irrigation system upgrade?

Toro Finance can tailor a package to suit your needs and your cash flow, including seasonal and deferred payments.

Book a FREE Irrigation System Efficiency Audit today to discuss how Toro Finance can help you upgrade your system.

*Offer valid for 1 assessment per grower, maximum 4 hours per assessment, limited spaces available, offer ends October 31st 2014.

September 2014 – Issue 608

www.winebiz.com.au

toro.com.au

Grapegrower & Winemaker

63

Where can I find wine business solutions online?

www.winebiz.com.au • latest wine industry news • leading industry journals & books • classifieds • job postings • vintage reports & statistics • Buyers’ Guide of wine services & equipment • local weather • article archive • directory of wineries, wine shows, events, education courses & so much more T: +618 8369 9500 F: +618 8369 9501 E: info@winetitles.com.au W: www.winebiz.com.au

Brush cutter on steroids more than pays its way H E N S C H K E v it icult u r ist a nd vineya rd manager Vineyard Craig Markby has his hands full with the Machinery company’s 36ha of vines at Lenswood in the Adelaide Hills.

With high rainfall, steep slopes (3040 per cent) and upright curtain-foliage training used to manage the Lenswood vineyard, it has had to pioneer new techniques and investigate the use of different machinery.

In establishing the vineyard in the early ’80s owner Prue Henschke adopted the ‘minimum soil disturbance’ attitude, using pasture grasses as a green sward between the rows.

The vineyard was established in 1981 and only two years later destroyed in the Ash Wednesday fires.

September 2014 – Issue 608

It’s not a perfect world but Henschke vineyard manager Craig Markby says he is still determined to keep reducing the use of herbicides and the latest cutting technology is proving a winner for him Today the Lenswood vineyard Mark II is on a range of well-drained soils consisting of sandy loam over medium clay interspersed with shale fragments overlying shale bedrock.

And it still can’t be run from a textbook and it takes a lot of clever thinking and fine adjustment to make it work.

Markby says the vineyard is currently running mostly Gewurztraminer, Semillon, Sauvignon Blanc, Riesling, Pinot, Cabernet Sauvignon and Merlot.

On the back of a tough year with

www.winebiz.com.au

flowering and an ‘ordinary’ set they were only averaging 4.8 tonnes per hectare, with the last grapes not coming off until after Anzac Day. And while it will always cost more to produce fruit from steeper vineyards in wetter regions, Markby says the benefit of producing some of the best quality grapes in the country is well worth the investment.

But getting them there in an enterprise which is as close to organic as possible is a demanding regime.

“We are dedicated to minimising, and where possible eliminating, the use of any herbicides and if we can get by without using them at all then we will,” Markby says.

“It’s not as if we want bare ground under our vines, you only have to look around and see how green the floor of our rows is,” he says.

Grapegrower & Winemaker

65

grapegrowing “So we don’t mow for appearance, we mow if it is necessary and for us that might only mean two cuts a year.”

Markby says what is now an older vineyard “not really set up for” mechanical maintenance meant a lot of reliance on herbicides.

“Until the Fischer Twister came along and its debut in the vineyard has made a real difference,” he says.

“We actually got ours last summer but it has sat in the shed until now because we have had such lush growth in the grass and weeds after the spring.

“I would describe it as a brush cutter on steroids with its expandable deck and ability to set for variable row widths, and we have a lot of those.

“At its widest point it has brush heads with vertical cords which cut the grass but bounce off the posts and vines – you end up with 1000 cuts and an amazingly good clean-up job, much better, I reckon, than you could do by hand.

“It’s not cheap but the alternative is a lot more expensive and it has done such a good job it will really help with our commitment to not use herbicides.”

At the moment the only herbicide use at Henschke’s Lenswood property is for a 7-8cm wide band under the drip line to give the water clear access to the soil without having to fight through weeds.

Markby says until he got his hands on a Twister the only real option for heavy undergrowth had been herbicides.

“The real challenge for us has been tall grass growing up into the vines, providing an easy freeway into the canopy for weevils,” Markby says.

“Getting rid of that access with a machine is a big start in managing a chemical-free vineyard,” he says.

“The weevils can stay on the floor of the rows, I just don’t want them to have any way to get up into the canopy and that’s what the Twister has given us.”

Fischer’s Jurg Muggli says the Twister offers a new approach to undervine weed management, a sustainable solution which also takes care of de-suckering within the same tractor pass.

Muggli says the Italian-made Twister offers various systems and configuration options to cater for a variety of applications, including: • The one-sided, Fischer SLF mower with hydraulic side-shift + TWISTER M1 (fine-sensor technology not required).

• The fully integrated, width adjustable Fischer BV2 + TWISTER W2 system.

• The stand alone, front mounted Fischer TWISTER L 1 & L2, with hydraulic linear side-shift or doublesided parallelogram side-shift for wider orchard rows.

66 Grapegrower & Winemaker

Fischer Australis twisting all around FISCHER Australis managing director Jurg Muggli has just wrapped up a nationwide barnstorming promotional tour which was launched off the back of WineTech 2013.

Muggli says that began with demonstrations of the Fischer BV2 and Twister W2 system at C.A Henschke & Co in SA last September.

That was followed by further field demonstration at Gemtree Vineyards in McLaren Vale and at Thousand Candle Vineyard in the Yarra Valley.

“From there we promoted the new Twister system alongside our other undervine mowers via our newsletter and through Grapegrower & Winemaker,” Muggli says.

“We have had great feedback about the Twister system from the wine industry reaching from Margaret River, right through the various regions all the way up to the Granite Belt in Queensland.

“Vineyard owners are also still looking at the Fischer GL4 & GL4K units for their combined inter-row to undervine mowing.

“Reducing tractor passes by consolidating an operation’s tasks is high on the mind of most managers.

“The move away from using herbicides is the buzzword for producing better fruit and it is fantastic to see old school, conventional growers picking up the phone to make enquiries.”

Muggli says the Twister is also making significant inroads in the New Zealand market, with larger companies seeing the benefit in mechanical de-suckering.

He says Fischer is now planning to stage a further field demonstration showcasing the new Twister system in WA’s Margaret River early September and another in the King Valley early October.

“In the meantime we are busy conducting trials of using the Twister system in combination with a new orchard mower called Fischer SLS in the Northern Rivers area in NSW,” Muggli added.

“Sales have been good this year and we are gathering more and more experience with offering solutions for just about any vineyard layout."

Contact: Jurg Muggli P: 61 8 9433 3555 E: jmuggli@fischeraustralis.com.au

He says the Twister also features a hydraulically powered, high-speed biobrush system which runs past the grapevine trunks and because the Twister head does not physically go in-between the vines, it allows a respectable operating speed.

“Recent trials have shown not all available Twister cord positions need to be filled to achieve a good result,” Muggli says.

“We believe you only need to add more cords as the sward matures with the season,” he says.

“We offer 3 different cord grades: • White ‘Tough’, to maintain a clean over-cut from mower deck to TWISTER system and for harsh conditions, like to remove dried up grass and strip wild blackberries etc.

• Green ‘Medium and Durable’ for general use.

• Orange ‘Soft and Durable’ for the outer 3-5 cords which run down the grapevine trunks.

“Considering the specifications from the manufacturer and our own practical www.winebiz.com.au

experience, we can confirm a doublesided system can be successfully operated by almost any tractor.”

Muggli says Twister brush-heads are available in two diameters and two lengths: • Diameter of 310mm and 450mm.

• Spindle length of 345mm and 550mm.

He says the 310mm diameter is used for ‘standalone’ Twister L1 + L2 systems while the 450mm is required to achieve a seamless over-cut, if mounted on a mower deck. It also provides a slightly higher tip-speed and is more effective for de-suckering.

The Twister P is a three-point, front mounted, double sided system with hydraulic, parallelogram sideshift adjustment, delivering a great tolerance of being operational from 1.6m to 3.6m row widths.

Contact: Jurg Muggli P: 61 8 9433 3555 E: sales@fischeraustralis.com.au September 2014 – Issue 608

perfection in the vineyard FMR R-SeRieS Recycling SpRayeR • Proven savings and performance with over 120 sprayers working throughout Australasia • Patented Spray Recycling System to reduce spray chemical usage up to 40% per annum through the drift recovery and recycling process • Tangential fans provide excellent coverage in a wide variety of canopies • Heavy duty chassis & boom frame with a proven record in reliability and durability • BRAVO 300S auto rate controller which constantly monitors ground speed, system pressure and liquid flow to deliver pre-set application rate and record job data and recycling rate achieved

FMR V-SeRieS VineyaRd SpRayeR • Tangential fans with 10 roll-over nozzle-bodies provide an even ‘curtain’ of air from top to bottom of delivery zone for penetration and even deposition throughout canopy • Hydraulic drive system allows the sprayer to be operated entirely from tractor hydraulics rather than a PTO shaft • Galvanised boom with hydraulic folding arms • Heavy duty chassis & boom frame with a proven record in reliability and durability • BRAVO 180S auto rate controller which constantly monitors ground speed, system pressure and liquid flow to deliver pre-set application rate

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

it’s the right time to invest in a sprayer that offers the latest technology matched with the robust design for efficiency, reliability and longevity. contact us to discuss the right machine for your vineyard.

ViticultuRe. it’S all we do.

AUSTRALIA: 1800 269 773 oR vISIT www.fmRgRoUp.neT.AU | new ZeALAnD: 0800 367 583 oR vISIT www.fmRgRoUp.Co.nZ

grapegrowing

Pellenc’s TRP tight precision pruning machine PELLENC’S new tight precision pruning machine has been modified to suit Australian conditions – with the help of Sevenfields at Mundulla in SA’s Mid North region.

The purpose of the machine is to minimise hand clean-up in pruning, by providing a clean cut close to the vine.

Pellenc Australia marketing coordinator Emily Fraser says the machine uses saws to do this and has the benefit of Pellenc’s exclusive Visio technology, which follows the cordon and makes the operator’s job easy and gives a good clean line.

Fraser says the accuracy of this is to and impressive +/- 5mm.

“It is not designed as a minimal pruning machine, it has been designed for tight pruning of well-kept vines,” she says.

“The barrel pruner should be used first to minimise clogging of the canes in the machine. When used in this way, it minimises hand clean-up significantly.

“The frame has also been strengthened to restrict movement of the cutters and the multiviti mast has been reinforced.

“A few other modifications have been done to improve performance – adaptations which have now become standard on machines from the factory.”

Fraser says Pellenc is grateful for the assistance of Jock and the team at Sevenfields for their input.

She says they appreciated being able to work with them to improve the machine and their feedback was invaluable in terms of making the machine more suited to Australian conditions.

Time is tight: Pellenc’s TRP is not designed as a minimal pruning machine, it has been designed for tight pruning of well-kept vines.

“The new machines are now powered hydraulically rather than electrically, which will eliminate the need to reset the breakers,” Fraser says.

“Peter Stephens of Sevenfields Mundulla said the machine saved them 60 per cent of their hand clean-up time, even before the modifications.”

Contact: Emily Fraser P: 61 8 8244 7700 E: admin@pellenc.com.au

The most advanced de-suckering spray system on the market.

Suitable for all size vineyards.

These units are available with a the following standard features

ialists mponent Spec ur Sprayer Co TM

Yo IF YOU GENUINELY WANT TO IMPROVE THE WAY YOU SPRAY… YOU NEED TO TALK TO MR NOZZLE ABOUT LECHLER VINEYARD NOZZLES. We stock:

• Lechler Hollow Cone Nozzles with or without Air Induction • Lecher Off-Centre Banding Nozzles • Bertolini & Other Chemical Pumps • Lechler PocketWine IV Series Weather Meters • ARAG Sprayer Components • Teejet Spray Rate Controllers • Electric & Manual Valves • Filling & Chemical Transfer Pumps & Flowmeters • Filers, Fittings & Camlocks • Large range of Imovolli Pump Spares • All Spraying Components

Mr Nozzle is the spraying component specialist, offering fast, reliable service Australia wide.

1800 777 297 | 515 Cross Key Rd, CAVAN, SA 5094

Front mount Variable boom sizes Hydraulic width adjustment Various row widths 2.4 - 3.6m Terrace kits (optional) Shields cut to size Rowtrack (optional)

      

4 day results of using the De-suckering unit

PCA custom designed spray shields result in minimal-to-zero drift management. Only using high quality suppressant enables the unit to work up to 8km/hr.

The sprayer can be fitted with the new Rowtrack system that has been developed in conjunction with this sprayer making it the most advanced and efficient de-suckering unit on the market. Providing high cost savings per vine. Estimated to reduce costs by up to 70%.

PCA: 02 6964 3888

Vinetech: 0439 666 500

see our website for our full product range

68 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

advertisement

De-Suckering Every vineyard needs to be de-suckered, and this task has always proved to be time consuming, physically demanding and expensive. The cost of de-suckering varies, depending on a number of factors.

It was because of these issues that Vine Locum Services decided dedicating time and resources to developing a de-suckering method, which would remove those high labour inputs was a worthwhile venture.

The De-suckering Machine

This article details our observations of the use of the de-suckering machine, in comparison to hiring labour. The comparison study was taken over 2 months.

In 2011 Vine Locum Services acquired a prototype desuckering machine integrated with a herbiciding system The system used integrated brushing with low cost chemical applications.

The results of these trials provided Vine Locum Services the data that instilled our confidence to commit a 100% effort to design a machine that was suited to any Australian vineyard conditions.

The proto type machine was re-designed using a working 3 dimensional CAD system the changes were significant.

During the 2012 growing season Vine Locum Services commenced contract de-suckering in vineyards with differing terrains and vine conditions.

The ground speed of the machine was 10.5 kms/hour in steep terrain and 15 kms/hour in undulating terrain The machine now averages 7200 vines /hour depending on the planting density.

Vine Locum Services now offers the services of this machine confident that it will de-sucker in most Vineyard conditions: 1. Un affected by wind conditions up to 20 knots.

2. With minimal drift.

3. In row spacing’s down to 2.4 meters. and at competitive cost when compared with hand desuckering.

Vine Locum Services is now available for quotes for the 2014 -2015 growing season in the eastern states.

If you are interested to find out more you can view our, you tube video @ http://youtu.be/Ju0B6lsHrYM to see the results.

For a free quote/consultation please contact Mark 0466 437 861 Pip 0467 558 438

grapegrowing

Optimum passes its Aussie test with flying colours TWELVE years, 120,000 hours of research and more than 7 million euros down the track Pellenc’s Optimum has landed on Australian shores.

Integrating technological innovations developed exclusively by Pellenc’s internal R&D department the new machine is billed as the next generation in grape harvesting.

Pellenc Australia managing director Louise Fraser says the standout features of the new machine include its second generation Selectiv’ Process destemming and sorting system.

Fraser says this new range offers Optimum performance – “unrivalled harvest quality, respect of the environment, working profitability and a large range of uses”.

She says staying true to the ‘multifunction’ concept, Pellenc has developed the Optimum range to enable users to carry out all vineyard maintenance and harvesting work from the one tractor and corresponding attachments.

“The Activ picking head, equipped with the Easysmart shaking system and automatic row centering, allows gentle and efficient harvesting and all the while preserving vines,” Fraser says.

“The revolutionary Flexible Conveyor Sorter eliminates any risk of juice loss and maintains berry integrity,” she says.

“The Selectiv’ Process integrated destemming and sorting system achieves cleanliness in the bin – up to 99.8 per cent as measured by IVF, which is still the highest point of reference on the market.

“Feedback we have from users in Europe is the sorting of the harvest begins on the conveyor, allowing users to work faster but with an unrivalled harvest quality in the bin.

“Officially launched here in March, Pellenc Australia conducted a month of in-field demonstrations across some of southern Australia’s most famous winemaking regions.

“While the Selectiv’ Process On Board sorting system has been in Australia for five years, the new machine with Selectiv’ Process 2 impressed growers in McLaren Vale, Barossa Valley, Clare Valley, Langhorne Creek, Coonawarra and Victoria’s Heathcote region.”

Michael Gruetzner, Rymill’s vineyard manager said “we were pleased to try Pellenc’s new Optimum harvester with Selectiv’ Process 2”.

“And we were delighted with the results in the bin and the speed at which the harvester worked and minimal damage to the canopy.”

Paul Gordon from Leconfield Estate was just as happy with the machine.

“We were lucky enough to trial the Pellenc Optimum harvester this season and we were very impressed with it,” Gordon says.

“The fruit in the bin was beautiful, with very little MOG, and there was minimal damage to the vine,” he says.

“The machine was quick as well, harvesting at 4.8 km/h in a vegetative block.”

At Heathcote in Victoria Karl Symes from Brown Brothers says he was pleased to have the opportunity to see Pellenc’s

new Optimum Harvester with Selectiv’ Process On Board.

“The results in the bin were amazing and the speed at which the harvester worked (6 km/h) was impressive,” Symes says.

“There was minimal damage to the vines and we had a great impression of the machine,” he says.

After the trial tour Fraser says the high quality of fruit in the bin and moreover, the speed at which the machine can pick berries of this quality, were the main talking points among grapegrowers and winemakers.

She says in regards to performance, Pellenc has also set the bar extremely high.

“Optimum is the lightest and most compact machine on the market,” Fraser adds.

“With a turning angle of 95 degrees – another new benchmark – it also offers exceptional handling, allowing the user to work consecutive rows,” she says.

She says major innovations include excellent accessibility to equipment and greasing points, as well as quick and easy cleaning.

And she lets a European user have the last word: “The new Pellenc Optimum is a product of technological innovations combining performance, quality and economy, without compromise. From this point of view, it marks a true revolution for viticulture”.

Contact: Louise Fraser P: 61 8 8244 7700 E: admin@pellenc.com.au

NEED NEW PRUNING MACHINERY? Winter Pruning Summer Trimming Sweeping

Vine Reshaping Undervine Slashing Australian Made

LEDGARD Pruning Systems

McLaren Vale – Phone: +61 8 8323 9001 www.ledgardpruning.com sales@ledgardpruning.com 70 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

winemaking

MASTERING

alcoholic fermentation At a glance: • Reliable and clean fermentations seem to be the holy grail, yet are more achievable if ‘good fermentation practices’ are applied to routine fermentation protocols.

• Ethanol toxicity occurs in all yeast cells in fermentation. The amount of ergosterol in the membrane is an important determinant whether or not this toxicity is lethal.

Higher levels of ergosterol in the cell membrane decrease the likelihood of stuck or sluggish attenuated fermentations due to ethanol toxicity.

• The positive impact of high ergosterol on the membrane transport systems allows for better aromatic precursor assimilation.

• 7-10mg/L of oxygen addition at the end of the yeast growth phase is recommended for optimal yeast health. Consideration of timing and amount of oxygen is vital.

• Birch et al (2003) “Maintenance of high magnesium : calcium levels will, therefore, not only act as a stimulus to fermentation, but also result in a more palatable wine”.

• Interactions between nutrients and wine parameters are complex and can not necessarily be quantified on analytical measurements alone.

• Vital nutrient reserves are transferred from mother to daughter cells. The vitality of the mother cells is paramount to the vitality of these future generations, those that complete alcoholic fermentation.

Tanya Worontschak looks at complete fermentation with good aromatic expression and the role of sterols, micronutrients and vitamins in that process.

WINEMAK ERS a re inundated with information about fermentation nutrition. This review will aim to provide information on the technical importance of nutrients on the fermentative capacity of yeast cells and on the sensory qualities of wine.

Lastly, it was deemed important to briefly outline the impact of multiple yeast generations on the health of the yeast cells, particularly at the end of fermentation, the most critical point in determining a complete and clean alcoholic fermentation.

Yeast vitality is defined as the metabolic ‘state of health’, the ‘fitness’ of the yeast cell. It cannot be easily quantitatively measured so can easily be easily disregarded. Yeast vitality, is however, one of the most important determinants of a complete and clean fermentation.

Yeast viability, in contrast, is routinely measured at the beginning of fermentation and used to indicate the health of a yeast culture.

Yeast viability and yeast cell counts are very important, but Lallemand emphasises it is not the method by September 2014 – Issue 608

which good fermentative capacity and optimal aromatic expression can be measured.

PLANT- AND YEAST-DERIVED STEROLS • T ypes of sterols required by the yeast cell. What is a survival factor?

There are numerous types of sterols which play a role in yeast vitality during fermentation. Grape phytosterols are found in grape skins and seeds, the most common are stigmasterol, campesterol and B-stosterol. These sterols a re assimilated du ring alcoholic fermentation and contribute significantly to early stage yeast cell growth (Luparia et al, 2004). Given phytosterols are part of the ‘solids’ of juice these are easily removed during cold settling or floatation.

Another type of sterol is synthesised by the yeast cell and of paramount importance in the hostile juice/wine environment of low pH and alcohol. The primary sterol of this type is ergosterol.

Ergosterol is produced by the yeast in the presence of oxygen during the lag www.winebiz.com.au

Grapegrower & Winemaker

71

winemaking phase of the growth cycle. Ergosterol forms part of the cell membrane where it regulates membrane fluidity (in addition helping glucose and fructose transport, nitrogen transport and the influx of aromatic precursors into the yeast cell for biochemical transformations). Ergosterol is deemed to be a ‘Survival Factor’ (Ribéreau-Gayon et al, 2007). A survival factor does not necessarily increase yeast population, but has a significant effect on the health of the yeast cell at the end of fermentation. Survival factors help secure complete alcoholic fermentation.

• E rgosterol - Yeast protection in the hostile environment of AF. To understand the role of ergosterol as a survival factor it is important to understand the changes that occur in the yeast cell membrane in the last 1/2 - 1/3 of fermentation. The current theory is wine yeasts work hard at maintaining their internal cellular pH between 2-3 units higher than grape must/wine pH. They do this by actively pumping out H+ through the ATPase pump, a process requiring energy supplied through good nutrition. In the second half of fermentation an increase in the concentration of ethanol causes a loss in cell membrane integrity which results in the leakage of the acid protons into the yeast cell. At this stage the ATPase pump works even harder, hence more metabolic activity, to maintain the internal pH. If the membrane integrity is compromised cell death will ensue. This is commonly known as ‘ethanol toxicity’ and occurs in every fermentation, it’s only the extent that differs. It must be noted ethanol toxicity starts at around 5 per cent alcohol. The localisation of sterols in the cell membrane, in particular around transport proteins, helps the membrane withstand high alcohol concentrations and prevents alcohol and H+ from entering the cell. (Amos et al, not published). It is often stated ergosterols retain the permeability and fluidity of the cell membrane, thereby protection from ethanol toxicity (Boulton et al 1996) Lipid composition of the cell membrane not only contributes a ‘barrier protective quality’, but also impacts on the efficiency of membrane transport of essential nutrients and aromatic precursors into the cell.

• The role of ergosterol in glucose and nitrogen transport The functions of the transport proteins are greatly influenced by the lipid composition of the cell membrane. Ergosterols

Figure 1: Quantification of the effect of 5 controllable fermentation parameters (oxygen, sugar, ammonium, vitamins and sterol) on 3MH production by strain ES7 at 22ºC, following the fractional factorial design. More ergosterols allowed an increase of 3MH by 15%, excess ammonia decrease 3MH by 68%, O2 pulse and high sugar concentration had a negative effect with a 30% reduction and Vitamins increased 3MH release by 30%. (Thesis Subileau 2008)

reduce the incidence of transport protein denaturation, which occurs in the ‘toxic’ ethanol environment of fermentation. As these transport proteins are ‘protected’ from denaturation, their functionality, including the transport of glucose and fructose will continue until dryness.

• E rgosterol inf luence in yeast aromatic expression Aromatic expression of wine, in particular thiol expression, has been much researched. Vineyard management strategies to increase thiol production, yeast strain transformation of thiols and the impact of nitrogen on thiol expression (Sweigers et al 2006, AWRI Tech Rev 2006) have each received significant research attention. The role of ergosterols in thiol production is still at the beginning of research. In a thesis submitted in 2012 by M. Subileau (France), research was undertaken to investigate parameters influencing thiol release

by Saccharomyces cerevisiae, from controlled synthetic must to the complexities of Sauvignon Blanc juice. Figure 1 depicts some of the research findings, of particular interest is the impact of more ergosterols on 3MH expression (up 15 per cent from low ergosterol) levels. It must be understood, however, these results are parsimony as the effects of the interactions were not quantified.

The Cellar-Mate can’t make the coffee...

But it can automatically fill tanks, rack tanks, fill barrels, empty barrels, prepare blends, fill tankers, feed filters, carry out pump overs, fill flex containers...

There is a better way!

Call us ge to arran o a dem

Telephone 03 9455 3339 Fax 03 9459 5232 Email: rapidfil@rapidfil.com.au Web: www.rapidfil.com.au 72 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

Contains the highest level of sterols within the Goferm Product range

No more oxygen addition worries with white and rosĂŠ ferments Improves yeast aroma precursor use

Lallemand Australia Pty Ltd | 23-25 Erudina Ave, Edwardstown, SA 5039 Australia Tel: +61 8 8276 1200 | Fax: +61 8177 1802 | Email: australiaoffice@lallemand.com Lallemand Oenology: Natural Soultions that add value to the world of winemaking

AT U

IO

Increase yeast vitality

Increase yeast ethanol tolerance

N

A new generation of yeast protection:

N

HELP YOUR YEAST TO REVEAL THE POTENTIAL OF YOUR GRAPES

RA

L STE

RO L P R O

TE

CT

PATENTED IN EUROPE AND AUSTRALIA

winemaking The glutathionilated and cysteinilated volatile thiol precursors have an amino acid function (CYS and GSH).

They use the same general amino acid permease to enter the cells where they are enzymatically cleaved into the ‘volatile ‘form. Given ergosterols help ‘protect’ these membrane proteins from denaturation, ergosterols have a further benefit of allowing more aromatic precursors to enter the cell.

ROLE OF OXYGEN Oxygen is a vital nutrient to the yeast cell given its essential role in the synthesis of cellular components, including the survival factor ergosterol.

Sablayrolles (1996) recommend to add oxygen at 5mg/L at the end of the growth phase. This timing is a function of various parameters including must, temperature and inoculation rate and determined as the moment the yeast concentration reaches 90 per cent of the final population.

Other research (and Lallemand’s recommendation) suggests to add oxygen between 7-10mg/L in two stages, once at the beginning of fermentation and once at the end of the exponential growth phase. Ensure the yeast are healthy and fermenting before adding oxygen thereby avoiding any potential juice oxidation issues. Over-oxygenation (over 35mg/L) can lead to oxidised sterols which become oxysterols and can be toxic and lead to yeast cell death.

(Fornairon et al 2003, Salmon 2007).

To add further complexity to the oxygen requirements of fermentation, Julien et al (2000) found there is a substantial difference in the oxygen demands of different wine yeast strains. It was concluded good control of oxygen addition is necessary and it is even more important with certain strains. Individual yeast strain oxygen requirements are not well understood.

Careful strategic oxygen management is not commonly done in Australia so most fermentations are done under nearly total anaerobosis, not desirable given the importance of oxygen. As oxygen additions are not commonly undertaken and to avoid the effect of excessive O2 addition leading to sterol oxidation, complex nutrients containing inactivated yeast may be used as yeast are a natural source of sterols.

ESSENTIAL MICRONUTRIENTS: VITAMINS AND MINERALS Research has been undertaken to investigate the mode of action of various individual micronutrients and vitamins and their impact on yeast cell vitality, however the interactions with one another and other wine parameters are not well understood. Indigenous yeast, effects of chelation, high Baumé, must parameters interactions, pre-fermentative treatments (SO 2 addition etc), soil nutritional status, environmental impacts on the vineyard and grape variety each impact on a given micronutrient / vitamin to some extent. It is not easy for winemakers to evaluate whether

a must is deficient in micronutrients or vitamins and an imbalance of these constituents must not be dismissed in the case of problematic, slow or aromatically inferior fermentation.

• M agnesium and calcium Many aspects of yeast physiology are influenced by magnesium ions including yeast growth, yeast carbohydrate metabolism and yeast fermentation. It has been found magnesium can ameliorate the detrimental effect of heavy metals, ethanol, heat shock and osmostress (Dombek et al 1986, Birch and Walker 2000). In fact it plays a ‘survival factor’ role as it helps to protect yeast from ethanol toxicity.

Quite simply, magnesium helps maintain cell vitality under stressful conditions. High levels of calcium, on the contrary, are inhibitory. Calcium seems to exert an opposing influence in the environmental stress response of yeast.

The magnesium-to-calcium ratio is therefore often referred to when optimal fermentation conditions are discussed. An interesting study published by Birch et al 2003 investigated the effects of altering the bioavailability of magnesium and calcium in grape must on the growth and physiology of S. cerevisiae wine yeast strains. In this investigation it was found increasing Mg:Ca ratios increased the rate of ethanol production and reduced fermentation times. Faster yeast growth rates were also observed. Conversely, sugar consumption and yeast growth were suppressed when media was supplemented with calcium. Wine must can have a chelating effect, outweighing additions of magnesium.

Pre-conditioned cells, those which had higher magnesium before addition to must, performed better.

In this study, the authors also investigated the impact of high Mg:Ca ratios on the sensory qualities of wine. It was found wine with a high Mg: Ca ratio was well-balanced with increased levels of citric acid and glycerol, with lower levels of acetic acid and acetaldehyde when compared to wines with low Mg:Ca ratios.

• P otassium Potassium is also deemed a ‘survival factor’ (Reynolds, 2010). It is required for yeast growth and fermentation performance. It is generally agreed must contains adequate amounts of K+ for the operation of transport systems and yeast growth, although an imbalance between K+ and low pH has been seen to be problematic (Schmidt et al 2010). Schmidt et al (2010) found there were yeast strain dependent interactions between pH and potassium that impacted on fermentation performance and wine quality in Chardonnay juice. In this study it was stated ‘this work clearly shows that low potassium concentrations at low pH can compromise fermentation performance for at least some strains of wine yeast. This provides some explanations for why some fermentations are sub-optimal even when factors such as YAN are optomised."

Winebiz online Buyers’ Guide Equipment, Supplies & Services for the wine & grape industry www.winebiz.com.au/guide 74 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

No. of generations

0

1

2

3

4

5

Yeast cell number X million/ml

5

10

20

40

80

160

Figure 2: Example of yeast cell numbers over 5 generations, when yeast is added at the recommended dose of 25g/hL

vitamins – considered growth factors • V itamins such Thiamine, Biotin, inositol, pantothenic acid Vitamins are considered ‘growth factors’. According to Ribereau-Gayon (2006), growth factors affect cellular multiplication and metabolic functions and are linked to fermentation rate and fermentation by-product formation, both important to the winemaker.

Fermentation by-products include, but are not limited to, acetic acid, SO2 , glycerol and SO2 binding compounds.

Ribereau-Gayon stated ‘although musts contain sufficient amounts of growth factors to ensure yeast development and alcoholic fermentation, natural concentrations do not necessarily correspond to optimal concentrations.

For this reason supplementing must with certain growth factors is recommended.’

Once again this statement is debatable amongst academics.

YEAST CELL GENERATIONS AND THEIR IMPACT ON ERGOSTEROLS AND NUTRIENTS Vital reserves of sterols and nutrients are transferred from the mother yeast cell to daughter cells. Generally, as the number of generations increase, the yeast fitness (vitality) decreases. It must be understood that after multiple generations the level of ergosterol in the cell membranes substantially decreases. Winemakers need to keep this in mind when determining yeast

dose rates, oxygen addition and complex nutrition containing high sterols, to ensure the yeast population at the end of fermentation is well equipped for the toxic conditions near the end of ferment. Recommended dosage rates are calculated with this in mind.

In the example depicted in Figure 2, 4th and 5th generations represent 75 per cent of total yeast population.

This is based on the recommended dosage rate which would give an initial cell population of 5 x 10 6/ml.

Interestingly, when active dried yeast dosage rates are reduced, the number of generations required to get the optimal yeast cell number for complete and clean fermentation increases, thereby even weaker cells are present at the end of fermentation. The importance of complex nutrition addition becomes even more important.

The vitality of the mother cells is therefore paramount to the vitality of these future generations, those that complete alcoholic fermentation.

Conclusion Sterols, essential vitamins and minerals each have an important role to play in yeast cell metabolism and integrity to ensure clean and complete alcoholic fermentation. It is not easy for winemakers to evaluate whether a must is deficient in these components and an imbalance of these constituents must not be dismissed in the case of problematic, slow or aromatically inferior fermentation, especially when

FINEWELD STAINLESS STEEL

BY LALLAMAND

Lallemand offers a range of products providing solutions for nutritional good practices to promote yeast growth, while optimizing the sensory impact of fermentation.

Manufacturers of Quality equipment for the Wine Industry > Storage and Settling Vats > Variable Capacity > Transportable Tanks > Grape Receival Bins > Conveyor Systems > Installations > Valves > Manways > Fittings

www.fineweld.com.au September 2014 – Issue 608

Lallemand Australia Pty Ltd 23-25 Erudina Ave, Edwardstown, SA 5039 AUS Tel: +61 8 8276 1200 Fax: +61 8177 1802 Email: australiaoffice@lallemand.com 17 TOVA DRIVE PO BOX 2030 CARRUM DOWNS VICTORIA 3201 Ph: 03 9775 0339 Fax 03 9775 0338 Email: info@fineweld.com.au www.winebiz.com.au

Lallemand Oenology: Natural Soultions that add value to the world of winemaking Grapegrower & Winemaker

75

winemaking other known parameters (such as YAN for example) are optimal.

Winemakers have vintage to vintage fermentation kinetic data, aromatic assesment and comparative trial data to help them determine the success of complex nutrient additions on achieving quality fermentation outcomes. One of the keys to good fermentation management is the use of an appropriate nutritional strategy.

Contact: Tanya Worontschak Technical account manager Lallemand E: tworontschak@lallemand.com

Boulton R, Singleton V, Bisson L, and Kunkee R “ Principles and practices of winemaking” Chapman and Hall, New York. 1996.

Dombek KM and Ingram LO (1986) Magnesium limitation and its role in apparent toxicity of ethanol during yeast fermentation ,Applied and Environmental Microbiology, Nov. 1986 p 975-981 Julien. A, Roustan J, Dulau L and Sablayrolles J (2000) Comparison of nitrogen and oxygen demands of enological yeasts: Technological Consequences Am. J. Enol. Vitic., Vol 51, No 3.

Luparia. Valeria, Soubeyrand. Virgine, Bergers. Thierry, Julien. Anne, Salmon.

Jean-Michel (2004) “Assimilation of grape Phytosterols by Saccharomyces cerevisiae and their impact on Enological Fermentations”. Applied Microbiology and Biotechnology, Vol 65, Issue 1, pp25-32 Reynolds – Edited by Managing Wine quality Volume 2: Oenology and wine quality. Woodhead publishing Limited, Cambridge, UK 2010 Ribéreau-Gayon P, Dubourdieu, Doneche B and Lonvaud A ‘Handbook of enology Volume 1 – The microbiology of Wine and Vinifications’ 2nd edition 2006 John Wiley and Sons Ltd, The Atrium, West Sussex, England

REFERENCES Amos J, Markides A, Guerrand D, Oritz-Julien A, Salmon JM “How could we improve and ensure alcoholic fermentation in winemaking? Key role of sterols during yeast rehydration : the protection” INRA, Lallemand Australia and Lallemand SAS-R&D Enology.

Sablayrolles J, Dubois C, Manginot C, Roustan J, Barre P(1986) Effectiveness of combined ammoniacal nitrogen and oxygen additions for completion of sluggish and stuck wine fermentations .Journal of fermentation and bioengineering Vol 82, No 4, 377-381.

AWRI Tech Rev 2006 ‘ Creating tools to produce wine to market specifications: the choice of yeast for fermentation offers great potential to modulate the aroma of Sauvignon Blanc’ AWRI Technical Review No 160 February 2006

Schmidt SA Dillon S, Kolouchova R, Henschke PA, and Chambers PJ Impacts of variations in elemental nutrient concentration of chardonnay musts on Saccharomyces cerevisiae fermentation kinetics and wine consumption, App Microbiol Biotechnology DOI 10.1007/s))253-011-3197-3

Birch RM, Ciani M and Walker GM (2000) Influence of magnesium ions on heat shock and ethanol stress responses of Saccharomyces cerevisiae, Enzyme and Microbial Technology 26, pg 678-687

Subileau, Maeva , Doctoral thesis (DOCTEUR DE L’ECOLE NATIONALLE SUPERIEURE D’AGRONOMIE DE MONTEPELLIER), 2008 – “Parameters influencing varietal thiol release by strains of Saccharomyces cerevisiae: from a controlled synthetic media to the complexity of Sauvignon blanc must”

Birch RM, Ciani M and Walker GM (2003) Magnesium, Calcium and Fermentative Metabolism in wine yeast , Journal of Wine Research, Vol. 14, No 1, pp3-15

Sweigers JH, Francis IL, Herderich MJ and Pretorius IS (2006) Meeting consumer expectations through management in vineyard and winery. Wine Industry Journal Jan/Feb, Vol 21 No 1

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

76 Grapegrower & Winemaker

www.winebiz.com.au

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

September 2014 – Issue 608

Ebulliometry for measuring alcohol in wine: Improving your accuracy Greg Howell and Steve Byrne from Vintessential Laboratories provide an expanded version of a presentation by Byrne at the Interwinery Analysis Group seminar in Adelaide last month.

The topic presented was ‘Advances in Ebulliometry and Tips for Improving Precision’.

September 2014 – Issue 608

EBULLIOMETERS have been used for measuring the alcoholic content of wine since the late 1800s.

The traditional manual model is still in production although newer, electronic versions are now also available.

Ebulliometers are still commonly used in wineries, particularly small wineries, because ebulliometers: • Are relatively inexpensive • Are easy to use • Are quick to get a result • Do not require any power as they use a spirit burner • Require no consumables except distilled water • Look cool and are fun to use More detailed discussion on how to use ebulliometers and other ways of measuring alcohol have been published in this journal previously (see references).

The focus of this article is on the main drawback of using an ebulliometer – and that is the accuracy.

And this, of course, can be quite a disadvantage for such an important parameter.

Measuring alcohol (ethanol) in wine by ebulliometry is not an officially recognised technique by either the International Organisation of Vine and Wine (OIV) or AOAC International.

www.winebiz.com.au

These international bodies are sources of official test methods and although they have other techniques for determining alcohol in wine, ebulliometry is not one of them.

We can only assume this is because of the accuracy of the ebulliometric technique.

THE THEORY An ebulliometer is a simple device for measuring the boiling point of a liquid.

The derivation of the word ebulliometry is from Latin ebullire “to bubble up”.

For pure liquids the accuracy is very good, however for non-pure liquids the determination is more complicated.

This is because of the well-known colligative property of boiling point elevation in the presence of dissolved substances (solutes). Changes to the atmospheric pressure also affect the results and this must be taken into account as well.

For a mixture of pure water and pure ethanol the proportion of alcohol can be found with good accuracy.

However, if dissolved substances such as organic acids and sugars are present (as in all wines) then a correction must be applied.

Grapegrower & Winemaker

77

winemaking For very dry wines the results can be good, however in the presence of high levels of sugars the boiling point of the solution is elevated and has to be corrected, and this can lead to unacceptable errors.

IMPROVING YOUR TECHNIQUE There are some ways the accuracy of results from ebulliometers can be improved: before measuring the boiling point of your wine, you first need to ‘calibrate’ the ebulliometer by measuring the boiling point of a liquid of known alcohol concentration.

Historically, distilled water has been used to calibrate the ebulliometer for the obvious benefit of it having a known alcohol concentration of 0%v/v.

This however can lead to inaccuracies in your sample results as you are calibrating with a solution that has a far lower alcohol concentration than your samples and also has a matrix very different to your wines.

Trials have shown when calibrating with distilled water, the higher the alcohol content of your wines, the greater the error in the results (see Figure 3).

For higher alcohol wines, precision can be improved by diluting the wine with distilled water, by say 1:1. This has a two pronged effect.

First, it reduces the error associated with the presence of solutes in the sample as the impact is halved.

Secondly, by lowering the alcohol you are measuring at a level closer to the calibration point of 0%v/v.

Diluting your samples can have its own drawbacks though.

Dilution errors can impact on the final result – the extent of the error depends on the level of accuracy of your volumetric glassware and the lab technician performing the dilution.

Figure 1: Golden oldie: The traditional ebulliometer, which is still in production – and use in many Australian wineries.

We offer Premium Insulation Services to wineries Australia wide.

When it comes to insulation services we are the name to trust throughout Australia.

We have the affordable solutions for your winery and offer a range of options including:

Vintessential wine test kits are the only ones made in Australia by its leading wine testing laboratory. Our kits are dedicated exclusively to our industry, with feedback from winemakers leading to continual improvement. That’s why we’re 100% confident you’ll confirm our kits are the best you’ve ever tested. Call 1300 30 2242, email info@vintessential.com.au or visit www.vintessential.com.au T H E R E I S A N A R T T O G O O D W I N E. A N D A S C I E N C E.

• Wine tanks • Brine tanks and brine lines • Vessels • Refrigeration units • Insulation and sheet metal fabrication • FREE Quotes available

334 Hanson Rd Ph: (08) 8244 0011 Wingfield 5013 Fax: (08) 8244 0091 Email: ati@senet.com.au Sam’s Mobile 0417 864 018 www.australiantankinsulation.com.au

VIN_J000472

78 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

Figure 2: New face: An electronic ebulliometer has taken the measurement of wine into the cyber age to help winemakers test the level of alcohol in their production.

So rather than calibrating the ebulliometer with distilled water, a better approach is to calibrate it with a stable wine sample of known alcohol concentration, otherwise known as a “standard wine”.

This is best obtained from a NATA accredited laboratory.

This standard wine will be much better matrix-matched to your samples and have an alcohol concentration closer to your samples, thus improving accuracy (see Figure 4).

OTHER TECHNIQUES FOR MEASURING ALCOHOL: DISTILLATION Another technique for measuring alcohol in wine that is suitable for small to medium wineries is distillation. The cost for setting up and operating this is about the same as for ebulliometry, however this technique is: • More accurate • Officially recognised by the OIV (inferring it is of sufficient accuracy) • Has very low consumable costs The major disadvantages of the distillation technique are: • It is more time consuming than ebulliometry • It requires better technical skills • If used with a pycnometer (weighing bottle) it requires an accurate balance • If used with a hydrometer then this requires calibration • It is glassware-based and so the apparatus is more fragile The best technique (but most likely out of the range of most small to medium wineries due to the A$20k price tag) is a near infrared (NIR) spectrometer.

This is the method we use in our laboratories.

September 2014 – Issue 608

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

www.winebiz.com.au

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

Grapegrower & Winemaker

79

winemaking

Figure 3: Ebulliometer calibrated with distilled water

Figure 4: Ebulliometer calibrated with standard wine

These are great pieces of equipment as they are: • Fast • Easy to use and; • Very accurate However they do require very good skills to correctly calibrate them daily.

LABEL ALCOHOL STATEMENTS For the label alcohol statement we strongly recommend you have the alcohol content of the wine analysed by an accredited laboratory, regardless of the technique you use in your winery laboratory.

We have been performing Export Certification of wine in Australia since 1996 and have lost count of the times we have received fully labelled and finished wines only for us to get an alcohol content which differs greatly from what is on the label.

For the sake of paying an accredited lab around $20 it just isn’t worth doing the alcohol label statement yourself.

CONCLUSION Ebulliometry is a technique used for more than 100 years for

measuring the alcohol content of wine.

There are some simple ways to improve the accuracy of this technique.

There are also other more accurate ways to determine alcohol.

It is strongly recommended whatever technique you use, you get the label alcohol content determined by an accredited laboratory.

REFERENCES:

Bowyer, P.K; The measurement of alcohol levels in wine, The Australian Grapegrower and Winemaker, Annual Technical Issue 2006, 90-96 Vallesi, M; & Howell, G.N; Which alcohol analysis method should you use? The Australian Grapegrower and Winemaker, 2002, 467, 53-56

Greg Howell is the founder and managing director of Vintessential Laboratories and Steve Byrne is the company’s general manager. They can be contacted by email at info@ vintessential.com.au. More articles on related topics are available on the Vintessential website: www.vintessential.com. au/resources/articles/.

Wine Tank Specialists

32 SPEY STREET, INVERCARGILL 9810 • Ph 03 214 4817 • Fax 03 218 3354 • Email andrew@crownsheetmetal.co.nz 80 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

The microbial origins of key wine aromas: Esters and aldehydes This article is the first in a series of three covering the fungal and bacterial origins of wine aromas.

The articles detail esters, aldehydes, volatile fatty acids, volatile phenols, sulphurous compounds and higher alcohols. As author Russell Moss says, the old adage that “one man’s trash is another man’s treasure,” holds true with these compounds.

At a glance: • Esters are the class of volatile compounds that are responsible for a general “fruity” smell in wines.

• Esters are found in grapes in small amounts, but most of the esters in wine are formed during fermentation or during wine aging.

• Esters not only contribute significantly to the sensory impact of newly fermented wine, but the aged product as well.

• Esters and aldehydes could be considered a fault or aromas that are intrinsically valuable to our wine style, depending upon what we are trying to achieve.

A WINEMAKER may make a Sauvignon Blanc table wine within which they would like to have dominant aromas of grapefruit, gooseberry and passionfruit and perceptible acetaldehyde would be viewed as a fault.

However, another winemaker may wish to make a wine that emulates sherry, at which point maximising acetaldehyde production would be intrinsic to the style of the wine.

The same is also true with Esters.

A winemaker may wish to create a young wine that is similar to Beaujolais Nouveau or a fresh white wine that is meant for immediate sale.

In these cases, the formation and retention of esters during fermentation will be critical to wine style.

However, another vigneron may wish to make a Pinotage table wine that has deep flavours of smoke, earth and a varied assortment of berries.

In this case, the winemaker might view isoamyl acetate (an ester) as a fault and attempt to minimise its impact on their wine by controlling viticultural and winemaking practices which will influence this compound.

WHAT ARE ESTERS?

For further information, please contact Kauri

Esters are the class of volatile compounds that are responsible for a general “fruity” smell in wines.

They are some of the most abundant aromatic compounds within wine (Pretorious and Lambrechts 2000).

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

September 2014 – Issue 608

www.winebiz.com.au

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

Grapegrower & Winemaker

81

winemaking Esters are found in grapes in small amounts, but most of the esters in wine are formed during fermentation or during wine aging.

Esters can be classified as either volatile esters (or neutral esters) and acid esters (or non-volatile esters).

The neutral esters are produced through enzymatic reactions; acid esters are formed in simple hydrogen-ioncatalysed esterification (Margalit 2004).

This simple acid catalysed reaction is slower than enzymatic esterification, but may be responsible for aged characters of wine.

Additionally, acid catalysed esterification may occur faster in wines of a lower pH (Edwards et al. 1985).

Therefore, esters not only contribute significantly to the sensory impact of newly fermented wine, but the aged product as well.

Volatile esters are produced in such high quantities during fermentation the concentration surpasses the synthesis/ hydrolysis equilibrium point, and they cannot be maintained.

During aging, volatile esters decrease as they react hydrolytically and finally achieve equilibrium (Pretorious and Lambrechts 2000).

Intrinsic style: The characteristic aroma of sherry is due to acetaldehyde formed during an oxidative aging process ©istock.com/carlosdelacalle, 2010

Non-volatile esters contribute relatively negligible aromas and flavours in wine; however they may somewhat soften the tartness of highly acidic white wines such as those hailing from Chablis (Margalit 2004).

Volatile esters are a major component

of fermentation bouquet and rapidly dissipate after fermentation (Boulton et al. 1996).

Therefore, wines such as those famous in Germany around autumn, including Federweißer also known as neu wein, rely heavily on fermentation esters as they

YEARS 19

013

PRINT & ONLINE

BLOG

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

82 Grapegrower & Winemaker

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

www.winebiz.com.au

grapegrower.winemaker @winetitles @grapegrowerandwinemaker www.grapegrowerandwinemaker.wordpress.com

Get connected with Australia’s leading information source for the wine industry.

Subscribe today at www.winebiz.com.au/gwm 630 Regency Road Broadview South Australia 5083 www.winebiz.com.au September 2014 – Issue 608

are wines in which fermentation was stopped and bottled for quick sale.

TYPES OF ESTERS There are two groups of esters, aliphatic and phenolic.

However, only the aliphatic monocarboxylic esters make a significant impact on wine.

The monocarboxylic acid esters can be further broken down into those formed from ethanol and saturated fatty acids.

The second group are those formed from acetic acid and higher alcohols.

It is true the monocarboxylic acids are the most significant esters for most wines, however meth- and ethanolic esters have been found to be associated in the aroma of Muscadine wines (Lamikanra et al.

1996).

The physiological function of esters formed during fermentation is unclear (Pretorious and Lambrechts 2000).

Esters can arise in two ways: from acetates, ethanol and higher alcohols or from ethanol and straight chained fatty acids. Esters which form from acetates, ethanol and higher alcohols include: • Ethyl acetate, isobutyl acetate, isoamyl acetate and 2 phenethyl acetate Esters which form from ethanol and

straight chain fatty acids include: • Ethyl hexanoic acid, ethyl octanoic acid, ethyl decanoid acid.

The esters formed from fatty acids are not nearly as important in wine production as the acetate esters.

However, they are more significant in products of distillation (Zoecklein et al. 1999).

ELUSIVE ANSWERS The mechanism by which yeasts form esters has been theorised by many, but a consensus has not been reached.

Some believe the reaction is catalysed by an enzyme called alcohol acetyltransferase (AAT).

This reaction uses alcohol (as a substrate), co-enzyme A and ATP to form an ester (Boulton et al. 1996, Mason and Dufour 2000, Zoecklein et al. 1999).

Esters may also be formed through simple hydrogen ion catalysed reactions.

Oenoccoccus oeni and other lactic acid bacteria have esterases and can affect the ester concentration of a wine during malolactic fermentation.

This is done through either ester synthesis or hydrolysis, which will complement or detract from wine aroma, depending on the esters produced or

metabolised by the strain (Davis et al.

1985).

Esters are usually associated with “general fruit” rather than attributing a specific aroma; however, they are not always pleasant (e.g. ethyl acetate) (Pretorious and Lambrechts 2000, Zoecklein et al. 1999).

Ethyl acetate, which has a detection threshold of 12-14ppm, is also present in acetic acid and contributes to the vinegar (or nail polish) aroma at 120-160 mg/L. The perception of VA as a fault is a function of the ethyl acetate:acetic acid ratio (Margalit 2004, Pretorious and Lambrechts 2000).

SIGNIFICANCE LESS UNDERSTOOD Esters are generally thought to be more important to the aroma of white wines; their significance in red wine aroma is less understood.

However, esters are critical in the production of Pinotage wine.

If uncontrolled, this variety develops a pungent, banana aroma from isoamyl acetate, which is not only produced during fermentation, but also found within the grape itself (van Wyk et al.

1979). Esters can be a major contributor

YOUR WINE DESERVES THE BEST...NATURALLY Australian Tartaric Products manufacture and supply the finest quality Natural Tartaric Acid and Natural Cream of Tartar to the Australian wine industry.

www.australiantartaric.com.au ATP Colignan Victoria | 0407 189 552 malcolm.douglas@australiantartaric.com.au September 2014 – Issue 608

www.winebiz.com.au

Grapegrower & Winemaker

83

winemaking to varietal aroma as well.

This is especially true in Pinot Noir from Burgundy, which contains four particular esters that contribute to its characteristically fruity aroma (Moio and Etievant 1995).

Native yeasts such as Hansenula anomala and Kloeckera apiculate produce an abundance of ethyl acetate.

Therefore, yeast strain can affect the formation of certain esters.

Lema et al. (1996) found the concentration of total esters was more dependent on the size of the initial yeast culture, rather than the yeast strain itself.

However, the concentration of the esters produced was different from strain to strain. Saccharomyces yeast generally produces roughly the same concentrations of esters, but their distribution differs.

Non-Saccharomyces yeast can produce many more esters than Saccharomyces, but may not always be pleasant. Nonetheless, this may be a reason why natural fermentations produce wines of greater complexity (Boulton et al. 1996).

Volatile esters are an important component of the fermentation bouquet, and they rapidly dissipate after fermentation (Boulton et al. 1996).

Further, must conditions, such as high solids and high fermentation temperatures (>15C), can decrease the amount of potential esters formed during fermentation (Boulton et al.

1996, Margalit 2004).

ALDEHYDES Acetaldehyde constitutes around 90 per cent of all the aldehydes found in wine.

It is a normal yeast fermentation by-product and is an intermediary in the process of diacetyl forming from pyruvic acid (Pretorious and Lambrechts 2000).

Acetaldehyde is the penultimate compound produced during the conversion of sugar to ethanol. Sugar is metabolised through glycolysis, which allows for the formation of ATP and NADH, providing cellular energy.

The end product of glycolysis is two pyruvate molecules.

Pyruvate is then enzymatically decarboxylated to form acetaldehyde, which is then enzymatically converted to ethanol. However, not all the acetaldehyde produced by the yeast cell is converted to ethanol, as it is also used to maintain a redox balance within the cell.

Therefore, some of the acetaldehyde remains in the cell, some is excreted, and the rest is converted into alcohol.

Notably, ethanol is able to oxidise back into an aldehyde (Swiegers et al. 2005).

Acetaldehyde can also increase in wine through enzymatic oxidation of ethanol by film yeast. These yeasts utilise ethanol as their primary carbon source for growth.

Film yeast are regularly exploited in the production of sherry, but must be controlled when creating table wine.

Further, yeasts differ widely in their ability to produce acetaldehyde.

In general, low acetaldehyde-producing yeast generate less acetic acid and acetoin than their higher-producing cousins (Romano et al. 1994).

Therefore these yeast can be selected for in order to create a more “fresh” wine style.

Cellar temperature during bulk wine storage is critical for the control of film yeast.

Temperatures of 8-12C are ideal for restraining oxidative yeast film formation (Zoecklein et al. 1999).

Aldehydes commonly convey a nutty or bruised apple aroma (Swiegers et al. 2005).

This compound is intrinsic to oxidative wine styles, such as sherry and Vin Jaune (yellow wine); however, where these characteristics are desired in the aforementioned styles, they are viewed as a fault in typical table wines.

In fact, where aldehydes are intrinsic to the Savagnin dominant Vin Jaune wines of Jura, aldehydes in the Vin de paille (also Savagnin dominant) wines from this region, would be viewed as a fault.

COLOUR LINK Besides affecting wine aroma, aldehydes may be intricately linked to colour development of red wines.

Aldehydes interact with phenolic compounds during wine aging, which promotes the formation of tannin-anthocyanin polymerisation.

However, the role of acetaldehyde in wine colour stability may be of little to no significance (Somers and Wescombe 1987, Timberlake and Bridle 1976, Swiegers et al. 2005).

Free acetaldehyde in young wine is usually less than 75 ppm.

Although, if oxidative reactions induce higher acetaldehyde concentrations then SO2 is used to neutralise the aromatic impact of acetaldehyde and form the less aromatic product, acetaldehyde-α-hydroxysulfonate (Zoecklein et al. 1999).

It requires 1.45mg of SO2 per milligram of acetaldehyde for the latter to be completely “bound” (Hornsey 2007).

Unfortunately, SO2 is not always a positive tool in decreasing the sensory impact of acetaldehyde.

Increasing amounts of pre-fermentative SO2 correlates with higher acetaldehyde production, since SO2 inhibits aldehyde dehydrogenase, which converts acetaldehyde to ethanol (Frivik and Ebeler 2003, Ribereau-Gayon et al. 2006).

Further, incorrect timing of the SO2 addition leads to the degradation of acetaldehyde-α-hydroxysulfonate by lactic acid bacteria, thereby releasing SO2 and halting, or prolonging, malolactic fermentation (Osborne et al. 2000).

With Wine File...

• • • • •

Winery records are easy to create and maintain Winery records are completely auditable Additives can be tracked to the material batch level Augments HACCP/Standard Operating Procedures Your NZ WSMP record keeping needs are met

These are just some of the reasons why Wine File is the winemakers choice for winery record keeping in Australia, New Zealand and the USA.

84 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

CONCLUSION Wine is commonly referred to as a “complex matrix” and this is certainly true.

However, by breaking wine down into its fundamental components, we can begin to understand how to better manage our vineyards and wineries to attain the wine styles that our markets desire.

Esters and aldehydes could be considered a fault or aromas that are intrinsically valuable to our wine style, depending upon what we are trying to achieve.

To this end, it is crucial to understand how these compounds arise and how vintners can manage them effectively and efficiently.

Contact: Russell Moss Viticultura Consulting P: 1 803 920 9800 E: jamesrm@vt.edu

REFERENCES:

Boulton, R., Singleton, V., Bisson, L., & Kunkee, R. (1996). Principles and Practices of Winemaking. New York City: Springer Science and Business Media inc.

Davis, C., Wibowo, D., Eschenbruch, R., Lee, T., & Fleets, G. (1985). Practical implications of malolactic fermentation: a review. American Journal of Enology and Viticulture, 36(4), 290-301.

Edwards, T., Singleton, V., & Boulton, R. (1985). Formation of ethyl acids of tartaric acid during wine aging chemical and sensory effects. American Journal of Enology and Viticulture(36), 118-124.

Frivik, S., & Ebeler, S. (2003). Influence of sulfur dioxide on formation of aldehydes in white wine. American Journal of Enology and Viticulture, 54(1), 21-38.

Hornsey, I. (2007). The Chemistry and Biology of Winemaking. Cambridge: The Royal Society of Chemistry.

Lamikanra, O., Grimm, C., & Inyang, I. (1996). Formation and occurrence of flavor components in noble muscadine wine. Food Chemistry, 56, 373-376.

Lema, C., Jarres, C., Orriols, I., & Angulo, L. (1996). Contribution of saccharomyces and non-saccharomyces to the production of some components of albarino wine aroma. American Journal of Enology and Viticulture, 47(2), 206-216.

Margalit, Y. (2004). Concepts in Wine Chemistry (2nd ed.). (J. Crum, Ed.) San Francisco: The Wine Appreciation Guild.

Mason, A., & Dufour, J. (2000). Alcohol acetyltransferases and the significance of ester synthesis in yeast. Yeast, 1287-1298.

Moio, L., & Etievant, P. (1995). Ethyl Anthranilate, Ethyl Cinnamate, 2,3-Dihydrocinnamate, and MethylAnthranilate: Four Important Odorants Identified in Pinot noir Wines of Burgundy. American Journal of Enology and Viticulture, 46(3), 392-398.

Osborne, J., Odruna, R., Pilonea, G., & Liub, S. (2000). Acetaldehyde metabolism by wine lactic acid bacteria. FEMS Microbiology Letters, 191(1), 51-55.

Pretorious, I., & Lambrechts, M. (2000). Yeast and its importance to wine aroma: a review. South African Journal of Enology and Viticulture, 21 (special issue), 97-129.

Ribereau-Gayon, P., Dubourdieu, D., Doneche, B., & Lonvaud, A. (2006).

Handbook of Enology: The Microbiology of Wine and Vinifications (2nd ed.). West Sussex: John Wiley & Sons Ltd. Romano, P., Suzzi, G., Turbanti, L., & Polsinelli, M. (1994). Acetaldehyde production in saccharomyces cerevisiae wine yeasts. FEMS Microbiology Letters, 118(1), 213-218.

Somers, T., & Wescombe, L. (1987). Evolution of red wines. II. An assessment of the role of acetaldehyde. Vitis, 26, 27-36.

Swiegers, J., Bartowsky, E., Henschke, P., & Pretorius, I. (2005). Yeast and bacterial modulation of wine aroma and flavour. Australian Journal of Grape and Wine Research, 11, 139-173.

Timberlake, C., & Bridle, P. (1976). The effect of processing and other factors on the colour characteristics of some red wines. Vitis, 15, 37-49. van Wyk, C., Augustyn, O., de Wet, P., & Joubert, W. (1979). Isoamy acetate - a key fermenation volatile of wines of vitis vinfera cv pinotage. American Journal of Enology and Viticulture, 30(3), 167-173.

Zoecklein, B., Fugelsang, K., Gump, B., & Nury, F. (1999). Wine Analysis and Production. New York City: Kluwer Academic/Plenum Publishers.

September 2014 – Issue 608

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

www.winebiz.com.au

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

Grapegrower & Winemaker

85

winemaking

Don’t get all hazed over bentonite – help is coming Australian Wine Research Institute scientist Jacqui McRae told the recent Winery Engineering Association conference in South Australia bentonite is still with us but she writes researchers are working hard to come up with better alternatives.

HAZE in white wines is considered by consumers to be a major fault and therefore a great deal of money, time and effort are spent on haze prevention.

Wine haze is caused by particular grape proteins that are found in finished wine.

These proteins are stable enough to survive the crushing and fermentation stages of winemaking, only to degrade and subsequently aggregate in wine under certain conditions, such as slightly elevated storage temperatures, forming a visible haze.

These proteins fall into two categories: the thaumatin-like proteins (TLPs) and the slightly larger chitinases.

Other grape proteins are also found in wine, including the lipid-transfer proteins and invertases, yet these proteins are not involved in haze formation and therefore the majority of research has focused on the TLPs and chitinases.

Haze formation involves much more than just proteins.

Other wine components need to be present to stick the heatdegraded or ‘denatured’ proteins together to form the visible aggregates.

These components include sulfates and phenolics as well as polysaccharides and organic acids; the list continues to grow with more research in this area.

At a glance: • The simplest way to prevent haze is with bentonite, a cheap readily-available and non-toxic clay.

• Overall the hidden annual cost of bentonite use in the wine industry has been estimated globally at $1 billion.

• Proctase is an exciting new bentonite likely to have regulatory approval for use in winemaking in Australia by the end of the year.

The simplest way to prevent haze formation is to remove the proteins from wine and for more than 70 years this has been achieved with the addition of bentonite, a cheap readilyavailable and non-toxic clay.

The clay is negatively charged and readily adsorbs the positively charged proteins in wine, it then precipitates out of solution as sediment and the protein free wine can be recovered.

This process is highly effective for removing proteins and yet there are many problems associated with bentonite addition - the waste produced.

The lees formed after bentonite addition trap otherwise saleable wine, and pose problems for waste disposal.

Overall the hidden annual cost of bentonite use in the wine industry has been estimated globally at $1 billion.

Other problems associated with bentonite include the lack of selectivity for protein resulting in all positively-charged

Don't rely on what you hear on the grapevine NEW 2014!

Facebook & Twitter account listings Comprehensive and up-to-date grape and wine industry resource We’ve been doing this for over 30 years Includes snapshot of the industry thorough annual statistical overview Now available in PRINT and ONLINE! If you’re involved with any facet of the industry, The Directory is an invaluable reference for sourcing information

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

86 Grapegrower & Winemaker

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

September 2014 – Issue 608

particles being removed from wine, including some flavour and aroma compounds.

As a consequence of these problems, there has been much research looking at alternatives to bentonite.

These include the use of adsorbent resins, chitin to trap the chitinases and phytic acids from grains.

Two of the more promising alternatives include zirconium dioxide and carrageenan. Zirconium dioxide is a durable, heat-stable and reusable material which effectively removes proteins during fermentation, while carrageenan, a polysaccharide from seaweed, is negatively charged and has been shown to bind proteins without tainting the finished wine.

Research is continuing in both these areas to assess potential for use at winery-scale.

More recently, understanding of the exact structure of some TLPs has sparked a new wave of research in designing polymers that specifically target haze-forming proteins.

Although still in its infancy, the use of designer polymers has already enjoyed some success in the wine industry with preliminary trials demonstrating the selective removal of smoke taint from wines.

Future research may yet succeed in replacing bentonite for protein removal.

The ultimate Holy Grail of controlling wine haze is to be able to produce clarified wine at the end of ferment without any extra processing steps.

This is the goal of the latest research looking at proteases (protein-destroying enzymes).

Scores of different proteases are currently being investigated around the world for their potential to selectively chop up haze-forming proteins in wine.

Two most promising proteases so far are Proctase and BcAP8.

Proctase is active at around 60-80C, the exact temperature range in which TLPs and chitinases unfold making them much less stable than in the globular form, allowing the enzyme to attack them and break them apart.

Winery-scale trials have shown Proctase addition to grape juice and subsequent heating at 70C for one minute is sufficient to destroy all haze-forming proteins in the finished wine without any impact on wine flavour or aroma.

Proctase is an exciting new discovery that is likely to have regulatory approval for use in winemaking in Australia by the end of the year.

The only potential downside with Proctase is the need for heating the grape juice, which requires specialised equipment, not currently available in all wineries.

Further research is underway seeking alternative proteases that could work under fermentation conditions without the need for heating.

The most likely candidate so far is BcAP8, an enzyme ingeniously isolated from Botrytis cinerea after the discovery that botrytised grapes had far fewer proteins than noninfected grapes.

Preliminary results have shown the enzyme is active during fermentation.

More research is underway to investigate the true potential of BcAp8 as a viable enzyme for addition during winery-scale fermentation.

With all the current research into bentonite alternatives and protein-destroying proteases, bentonite use may someday be completely superfluous and that’s good news for winemakers.

Contact: Jacqui McRae P: 61 8 8313 6600.

E: Jacqui.mcrae@awri.com.au September 2014 – Issue 608

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

www.winebiz.com.au

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

Grapegrower & Winemaker

87

ask the Acidity in all its various aspects THE AWRI often receives queries relating to various aspects of acidity. Given the importance of pH to the stability and development of wine and the importance of titratable acidity (TA) to wine’s sensory properties, this article answers some of the more common acidity-related questions.

1996). This is because total acidity analysis measures both the dissociated and undissociated forms of each individual acid. As an example, if a solution of 1 g/L tartrate, as KHT, is analysed for titratable acidity, the result will be 0.5 g/L expressed as tartaric acid. However, if the solution is analysed for total acidity, using HPLC for example, the result will be 1 g/L as tartrate.

What is the relationship between pH and titratable acidity?

The pH of a wine or juice is a measure of the concentration of free hydrogen ions in solution, whilst the TA is a measure of the total amount of hydrogen ions. Based on these definitions, one might be tempted to think there is a relationship between the pH and the TA in juices and wines. Unfortunately, there is no direct or predictable relationship between pH and TA, and the same titratable acidity can be measured in different juices with either low pH or high pH. The pH is not correlated with the concentration of acids present, but is influenced by their ability to dissociate.

Is it best to adjust acidity to a pH or titratable acidity value?

Of course, one would hope that the pH can be adjusted to the desired value and at the same time achieve the desired TA value. However, if the desired values of both parameters cannot be achieved, then preference should be given to the pH, particularly with musts. This is because pH plays an important role in many aspects of winemaking and wine stability. The pH influences microbiological stability, affects the equilibrium of the tartrate salts, determines the effectiveness of sulfur dioxide and enzyme additions, influences the solubility of proteins and effectiveness of bentonite and affects red wine colour and oxidative and browning reactions (Boulton et al. 1996).

It is best to adjust the acid as early as possible as juice and wine are more stable at lower pH. In the case of red musts, it is advisable to adjust the pH to pH 3.4 or lower. If the desirable TA cannot be achieved, then the must should be adjusted to pH 3.4 regardless of the amount of tartaric acid required to do so. Note that a large amount of the added acid will precipitate later as KHT, resulting in a decrease in the TA. Given that the pH of red wines is likely to rise during fermentation, due to the leaching of potassium ions from the skins, it is recommended that the pH be measured during fermentation on skins and that additions be made to maintain the pH in the range 3.4 – 3.5.

Why is the titratable acidity less than the sum of the individual acids?

If all the individual acids in a wine are expressed as tartaric acid equivalents and summed, the value for the total acid concentration will be greater than the value for the titratable acidity concentration. This is because the total acidity is the sum of all the organic acid anions in solution, while the titratable acidity measures the total available hydrogen ions in solution. The titratable acidity will always be less than would be expected from the organic acid concentration (Boulton et al.

What could cause the titratable acidity to increase during fermentation?

Winemakers are generally used to observing TA decreases during fermentation due to the precipitation of potassium bitartrate (KHT), which becomes less soluble with increasing ethanol concentration. When the KHT precipitates, it removes a proton from solution that would otherwise have contributed to the TA concentration. Winemakers are generally less used, however, to increases in TA during fermentation.

When TA increases are observed, they are almost always associated with red wine ferments. Given it is difficult to obtain a homogeneous sample of red must immediately after crushing, inaccurate must titratable acidity results can sometimes explain TA discrepancies. Analytical error might also explain TA variations in some cases, whilst errors in tartaric acid additions due to inaccurate weighing might explain the results in others.

If analytical error and other factors, such as a high acetic acid concentration can be ruled out, then increases in TA can often be attributed to increased concentrations of succinic acid.

Succinic acid is a normal by-product of alcoholic fermentation and its mean concentration in red and white Australian wines is in the order of 1.2 g/L and 0.6 g/L, respectively. However, concentrations as high as 3.0 g/L have been recorded in red wines for which TA increases have been observed (AWRI publication #817).

Yeast strain appears to be an important variable affecting the amount of succinic acid produced. However, a number of other factors might also influence the production of succinic acid, including fermentation temperature, aeration, must clarity and composition (e.g. sugar concentration, nutrient content, pH, titratable acidity, presence of excess SO2), and other environmental factors (AWRI publication #817). It is not currently possible to predict with certainty whether a fermentation will produce a higher than usual amount of succinic acid. However, selection of a known high succinic acid producing yeast strain, used in combination with several of the factors mentioned above, will increase the chance of increased TA.

REFERENCES

1. Boulton, R.B.; Singleton, V.L.; Bisson, L.F.; Kunkee, R.E. (1996) Principles and practices of winemaking. New York: Chapman & Hall: 521–253.

2. AWRI publication #817 Coulter, A.D.; Godden, P.W.; Pretorius, I.S. (2004) Succinic acid—How it is formed, what is its effect on titratable acidity, and what factors influence its concentration in wine? Aust. N.Z. Wine Ind. J. 19(6); 16–20, 22–25.

Winebiz online Buyers’ Guide Equipment, Supplies & Services for the wine & grape industry www.winebiz.com.au/guide 88 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

NEW AUSTRALIAN AGENTS FOR DIEMME ENOLOGIA

90 YEARS OF DEVELOPMENT IN GRAPE SORTING, DE-STEMMING, FERMENTATION GRAPE PRESSING AND JUICE & WINE FILTRATION

Slotted Pneumatic Tank Press

VELVET 80 Closed Membrane Press

VELVET 75 Closed Pneumatic Tank Press

Kappa 90 De-Stemmer/Crusher

Micro-Flex Filtration

Wine Industry Services Pty Ltd 5 Edison Drive, Golden Grove SA 5125 Contact: John Camilleri 08 8251 5055 E: info@wineindustryservices.com.au W: www.wineindustryservices.com.au

winemaking

Puleo packs a punch in processing Stephanie Timotheou THERE are always new machines being introduced to the market – which means winery owners are spoilt for choice.

But how do they know which ones are best suited to them and their business?

Crushing Winequip is the exclusive Australian and New Zealand distributor for all Puleo processing equipment which contains in its portfolio eight destemmers ranging from 7 to 120 tonnes per hour as well as premium membrane presses, sorting equipment and must transfer pumps.

Puleo has been supplying the European and US markets since it was established on the Italian island of Sicily in 1968 and five years ago made its debut Down Under.

Winequip has been distributing Puleo products since 2009 to more than 50 wineries Australia-wide.

“Puleo’s focus is on high-end, gentle processing as well as large capacity production equipment,” Winequip general manager of sales Rob Gore says.

“We view its products as comparable to the best on the market and are certainly a step up from most traditional destemming units.”

While there are endless features Puleo offers that other companies don’t, Gore says the standout is that each unit creates quality process destemming cages with an electronic variable speed to enable complete control for the different varietals that need to be processed.

EXCLUSIVE NEW GENERATION GENTLE DESTEMMING

• Reduce MOG to 0.5% • More whole berries • Gentlest destemming – oscillating technology Ph 1300 360 353 Fax 1300 360 356 90 Grapegrower & Winemaker

“Winequip has also selected smaller cage holes we view as suitable for the Australian market rather than the European market,” he adds.

The cages are interchangeable and client selection is available at any stage.

Ninety per cent of Winequip’s clients who have purchased the smaller Vega units are using the Puleo destemmer in conjunction with a vibrating table.

“This demonstrates how gentle the destemming action really is,” Gore says.

Gore says in the past five years there have been tough economic times in the Australian wine industry but businesses are starting to get back on track with a focus on quality production.

“Winery owners that have come through this period are now focusing on what they can do to improve the quality of production rather than just increasing production,” he says.

“An emphasis on high end primary processing equipment has become an essential element of their business plan which Puleo has now become a part of.”

Wineworks of Australia proprietor and winemaker Simon Gilbert is among those who strive for quality with the use of superior machinery.

Gilbert owns the largest range of Puleo equipment in the country including a destemmer/crusher, vibrating table, elevator and peristaltic pump and says he’d recommend them to other Australian winemakers who are looking to change or upgrade their machinery.

The Mudgee-based contract winemaking company uses a 7 tonne per hour destemmer/crusher and has opted to use this as it produces small batches for its clients, sourcing grapes from Mudgee, Orange and Eden Valley.

“The destemmer discharges onto a four metre long vibrating table with two juice take off points which can be separated or run directly into the open throat peristaltic pump,” Gilbert says.

“It destems exceptionally well and with the added advantage of incorporating the sorting table the system provides sound, clean fruit to the fermenter or press.

“At some stage we’ll be looking at bringing in a small five to six tonne tank press and again we’ll assess a Puleo tank press to match our existing equipment.”

Wineworks of Australia used the Puleo equipment for the first time during the 2014 harvest and the team looks forward to using the machinery again during the forthcoming vintage.

Gilbert says the products are well-manufactured, sturdy and the destemming action is gentle as opposed to others on the market.

“Initially we bought the equipment when the European exchange rate was down so it also presented excellent value for money which was a contributing factor on the decision to purchase the Puleo equipment,” Gilbert adds.

“We also had the opportunity to buy a shorter vibrating table and while we are only a small operation, we opted for the longer one which will present greater opportunities in the future.

Contacts: Rob Gore P: 61 3 9462 4777

info@vinvicta.com www.vinvicta.com

Simon Gilbert P: 61 2 6373 1371

www.winebiz.com.au

September 2014 – Issue 608

winemaking

An alternative for every oak decision The spectrum of oak barrel alternative products grows wider and at the same time Andrew Adams from Wines & Vines reports their uses are becoming much more precise.

At a glance: Oak Alternatives

FERMENTATION? Hit it with dust, shavings or chips.

Maturation? Bring in the staves, blocks, chips, rods or even balls. Finishing? Think blocks, chips or powders.

Winery suppliers these days offer oak barrel alternatives for every phase of the winemaking process, and each year new products and new toasts allow winemakers more options to use alternative products with greater precision.

One of the most common uses for alternatives is during primary fermentation, when oak powders or small chips are thought to provide colour stability, help protect against oxidation and mask or even reduce the presence of green, vegetative flavours.

Seguin Moreau has developed a new barrel alternative designed to make such an addition easier and safer for cellar workers. The company unveiled its Oenofirst product—oak chips and dust compressed into a log—at this year’s Unified Wine & Grape Symposium in January.

ONE LOG PER TONNE A single log weighs 2kg and the supplier recommends 1.5-

• One of the most common uses for alternatives is during primary fermentation, when oak powders or small chips are thought to provide colour stability, help protect against oxidation and mask or even reduce the presence of green, vegetative flavours.

• The Oenofirst log by Seguin Moreau is designed to make oak chip additions cleaner and easier.

• Several suppliers are offering stave fan packs with new toasts.

• Pronektar is sorting its new Extreme line of staves by the level of tannin and other polyphenolic material in the wood.

2.5kg of product per tonne (or roughly one log per tonne).

The log can simply be dropped into a full tank, where it will dissolve in the must or during a pump over, or it can be dissolved in a tank filled with water or juice and then pumped into a tank or added at the crusher.

Marion Blanchet Ghiringhelli, Seguin Moreau’s barrel alternative sales manager, said that since Seguin Moreau was a bit late to the oak barrel alternatives game, the company is now

Aquila Audax Enterprises Pty Ltd Australian Agents for Fabbrica Botti Gamba, Asti, Italy

319 Whorouly South Road, Whorouly South 3735 Ph/Fax (03)

5727 1434 Mark Walpole – Mobile 0407 261 373 Email: aquila@netc.net.au www.bottigamba.com 92 Grapegrower & Winemaker

Good as wood: Oak chips are compressed to form Seguin Moreau’s Oneofirst log. www.winebiz.com.au

September 2014 – Issue 608

focused on finding a competitive edge by developing unique products.

She said most companies offer a short list of alternative products such as shavings, dust or small chips for fermentation.

In discussing alternatives with their winery clients, Ghiringhelli said Seguin Moreau heard such products could be a hassle.

“For the cellar crew, it’s not always easy to use the product,” she said, adding that the team was inspired to “find a format that would be easier.”

The logs are available in French oak and come untoasted or as a mix of toasted and untoasted.

Seguin Moreau claims the product helps draw out better aromatics, aids wine stability and mouthfeel, while also reducing vegetal aromas and tastes.

By adding logs, cellar workers are spared dumping bags of oak dust or chips that generate thick clouds of powder.

Ghiringhelli said the product would be available from the North American harvest this year.

She recommended winemakers add the logs to a tank before the start of fermentation, giving the log a chance to dissolve when there is no cap.

The chips that make up the Oneofirst log are toasted in a convection oven and made with the same seasoned wood Seguin Moreau uses for its Haute Futaie French oak barrels.

The logs are made through compression and don’t contain a binding agent.

“We wanted it to be very clean, easy to use and bring only what it’s supposed to bring, which is oak,” Ghiringhelli said.

Also new on the fermentation side, French cooperage Canadell added an ultra-fine oak powder to its lineup of fermentation products, which already includes a “tobacco” line

So precise: Oak Solution’s usage calculator can determine the appropriate addition of Cuvee chips.

Premium American Oak HE I NRICH CO O PERAG E QUALITY GUARANTEE

Year after year, it is our passion and promise to deliver top quality barrels that complement your wine style. Creating a premium barrel demands expertise, precision, consistency and repeatability for every specification and every flavour.

Our team uses proprietary technology involving the most advanced systems available to ensure each barrel we craft will meet our high standards.

59 Basedow Road • Tanunda, South Australia 5352 +61 (08) 85631356 • www.heinrich.com.au

September 2014 – Issue 608

www.winebiz.com.au

Grapegrower & Winemaker

93

winemaking

Fix in the mix: Tonnellerie Radoux recommends its Xtreme Staves be fixed in tanks for even extraction.

of medium-plus toasted chips.

Suber Lefort has added the new XOV Superfine Powder, a finishing oak designed to boost aromatics and/or help winemakers incorporate some final adjustments to their wines’ flavour profiles, to its range.

Oak Solutions Group has introduced chips in its Cuvee 1 and Cuvee 2 toasts, which previously were only available for staves.

The company also recently released its XT-4 chip for flavour and structure that provides brown sugar, coffee and a “hint of sweet smoke” for whites and notes of smoky chocolate for reds.

Kyle Sullivan, Oak Solutions Group’s director of sales, said the Cuvee and XT-4 chips are primarily used for aging and finishing, although some wineries do use them during fermentation.

PRECISION STAVE TECHNOLOGY Pronektar, the alternatives line of Tonnellerie Radoux, is now offering an “Extreme” line of staves that are sorted with the company’s Oakscan system.

Radoux already uses the system to gauge the level of tannin and polyphenolic content in its barrel staves and now is bringing that technology to its range of barrel alternatives.

94 Grapegrower & Winemaker

Martin McCarthy, Radoux’s sales and marketing manager, said the system enables winemakers to make precise adjustments to the flavour profile of their wine because they know the exact nature of the wood they’re using.

The Extreme “délicat” staves contain low amounts of polyphenols and are best used to provide some vanilla and spice notes.

Staves with a medium level of polyphenolic material are classified as “complex” and provide structure, oak aromatics and grilled and roasted notes.

The “intense” line of staves has the highest concentration of tannin and other polyphenols and provides more mouthfeel and strong oak aromatics.

McCarthy said the new line of staves has generated some keen interest from winemakers, and the challenge has been to get enough sorted staves into production to meet demand.

NEW TOAST AND OTHER OPTIONS Creative Oak, the barrel alternatives division of Cork Supply, is offering two new convection toasts: vanilla and caramel.

Stavin is now offering winemakers the chance to make custom fan packs with a blend of different toasts or with

www.winebiz.com.au

September 2014 – Issue 608

XTRACHENE 272x90

24/8/12

11:40 AM

Page 1

The easiest way to impart rounded French oak characters XOAKERS Even spread: Each fan pack from Quercus Concepts contains 2.04 square metres of oak planks.

untoasted staves to create an effect similar to the untoasted heads of barrels.

Xtraoak offers a similar option in its fan packs.

Xtraoak, or Xtrachêne as it is known in France, also produces Stick 22.90, which is a different shape than a traditional oak stave.

The company claims Stick 22.90, which is 2.2 cm by 2.2 cm and 90 cm long, provides more extractable flavours and tannins.

The sticks can also be bundled together with an Xtradiamond Kit and placed into a tank.

Oak Infusion Spiral offers a few multiple-toast packs that feature blends of different toasts for specific applications like its French oak Burgundy blend with light, medium and mediumplus toasted spirals.

Anne-Claire Lelievre, key account manager for Nadalie AddIns, said the company is developing a new toast similar to its “special” toast but more suitable for white wines.

She said the new toast enhances the fruit while bringing a softness and roundness to the wine.

Quercus Concepts introduced a new fan pack of staves it’s calling Prestige, which is intended for Pinot Noir.

Sales manager Attila Oross said the pack is designed to round and lift the wine with only minimal oak aromatics. “We are also offering new Chardonnay fans designed to frame the underlying fruit while striking a balance between sweet notes and roasted oak aromatics,” he said.

One challenge with small alternative products or even fans is that to work with large volumes of wine, cellar workers have to go through the laborious process of handling pallet loads of fan packs or bags of chips.

Innerstave is looking to make high-volume wood chip treatments easier with its “value bag.”

Alicia McBride, the company’s general manager, said instead of dealing with dozens of 20kg sacks, winemakers can simply order one or two value bags.

The 450kg bags are truncated and can be moved with a forklift. McBride said they are a good option for tanks with capacities of 265,000 litres and up.

With so many barrel alternative products on the market today, the question doesn’t seem to be if wineries are using alternatives but what type of alternatives they need and want.

From the stave mills of Chene and Cie comes a range of the finest French oak products.

XTRACHÊNE offers greater winemaking flexibility using oak that is fully traceable.

The provenance of every piece of oak can be STICKS 22•90 traced back to not only the forest it came from but to the very tree from which it was harvested.

Natural maturation of staves over a minimum of 24 months ensures that any bitter wood components have been leached prior to OAK CHIPS processing. The staves are toasted in state-of-the-art food-grade convection ovens, using specific ‘time and temperature’ formulas, to produce unique flavour and aroma profiles.

XTRACHÊNE products deliver the complexity of French oak maturation with a range of cost-effective, flexible options suited to fermentation and maturation in either tank or neutral barrel.

It simply means more control for the winemaker and more affordable French oak finesse.

For full details contact Gordon Grant on +61 417 813 248 or via email at gordon.grant@chene.com.au or visit www.xtrachene.fr

Contact: Andrew Adams P: 1 866 453 9704 E: andrew@winesandvines.com

September 2014 – Issue 608

GRANULAR

XTRAKIT

XTRA CHÊNE www.winebiz.com.au

Grapegrower & Winemaker

95

winemaking

XtraChêne taking oak to new heights for winemakers PICK a quality barrel and there is a good chance Chêne & Cie is its producer.

From Taransaud in France and Canton in the US to Kádár in Hungary the brand stands for high-quality wine barrels.

A reputation C&C’s Australian representative Gordon Grant says is founded on the rigorous selection process and seasoning of the finest quality oak – and time-honoured company techniques in cooperage.

Now Grant says for the first time Chêne & Cie is bringing its premium French oak alternative range to Australia and New Zealand.

It will be marketed under the XtraChêne brand.

He says by controlling the entire production process, from oak sourcing to final product, XtraChêne offers complete traceability on all its oak alternatives.

“They can be tracked back not just to an individual forest but to an individual tre in that forest,” Grant says.

“It is the appellation of oak in reality,” he says.

“The oak we are using for alternatives is drawn from the same matured materials (guaranteed minimum 24 months open air storage) used for Taransaud barrels.

“That gives winemakers the quality edge in alternatives that doesn’t always exist in other options.”

Grant says XtraChêne uses only the best timber from a log; straight grain with no knots, and does not use any off-cuts or waste materials in production of any product that will come in contact with wine.

He says there are a range of items to cover fermentation, barrel rejuvenation

What’s in a name?: XtraChêne XOAKERS are 2.5cm oak balls designed for additions of oak to neutral barrels and can be used for fermentation and maturation.

and tank maturation.

“The XtraChêne Stick 22.90 is a remarkable product that has evolved from extensive R&D trials,” Gordon adds.

“The square profile of the Stick provides a better balance of natural oak flavours and aromatics derived from toasting when compared to a standard stave,” he says.

“The radial surface of our stick is 10cm² compared to 6cm² for the stave allowing for deeper penetration of wine to gain pure oak characters.

“The 22.90 offers five toasting options, providing a great deal of flexibility in winemaking terms, from bulk blends to premium small batch production.

“With convection there are three choices; light, medium and medium+; Quattro (a combination of convection and fire toast) while Terroir, the premium version, is 100 per cent fire toast.

“The Terroir is specifically suited to

high quality wine production and is at the leading edge of oak alternatives.”

Used at 1-4 Sticks per HL they are a very cost effective method of acquiring balanced and long lasting oak flavour.

XtraChêne XOAKERS is another C&C alternative – a 2.5cm oak ball designed for precise, uniform additions of oak to neutral barrels.

Gordon says they can be used for fermentation and maturation and contribute complex oak characters rounding and softening wines.

He says their shape is designed to impart oak character as close to new barrel treatment as possible and are manufactured from the same matured staves used for a barrel.

“Ideal for extending the life of a neutral barrel by adding 20–50 Xoakers per hectolitre, they are packaged in 500gm (approximately 75 Xoakers) food grade plastic bags,” Gordon says.

“XtraChêne brings a high quality oak alternative for winemakers who want the edge in French oak complexity,” he says.

“It is a cost-effective method of gaining high-grade French oak flavour in a range of wines. “C&C has a number of different products, from granular oak and highgrade chips to barrel kits and oak sticks for tank maturation.

“Technical backup is available and stock is ex-warehouse in Australia.”

Free sample sticks, or enough Xoakers to rejuvenate a Barrique or Hogshead, are available from the contact details below.

Contact: Gordon Grant P: 61 (0)417 813 248 E: gordon.grant@chene.com.au

Save Time & Money

Barrel & Winemaking Equipment 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 and more - if you can move it we can look at financing it for you.

96 Grapegrower & Winemaker

08 8323 6700 | sales@bfl.net.au | www.bfl.net.au

www.winebiz.com.au

September 2014 – Issue 608

winemaking

Making the most of your oak There are oaks and there are wines but picking the right style to create your style of wine within the budget available is a different equation altogether and Graeme Little writes getting the best advice could be the best place to start.

THERE are multiple options available to winemakers when it comes to oak selection.

And those choices bring with them a range of factors which need to be considered when selecting oak to match both winemaking goals and budget requirements.

Some of those factors which need considering are: • Maturation periods • Wine style • pH/acidity levels • Alcohol aevels • Cellar temperature and; • Budget expenditure.

HOW LONG WILL THE WINE BE MATURED IN OAK? Traditionally winemakers have always selected the finest grain oak for use in winemaking, perceiving it to be the best quality.

The theory being the finer the grain, the better the flavour profile of the oak.

It makes sense – however, many extra fine grain oak barrels require a longer contact time to integrate, up to 14 to 18 months maturation.

If your oak maturation time is shorter, you should use semi fine or fine grain oak barrels. They are less expensive to purchase, and will work better in your wine for the maturation time used.

WHAT IS THE WINE STYLE REQUIRED? The wine style required to be made by a winemaker is influenced by the end market, price point and in some instances, the required shelf life of the wine. Which means taking into account factors including: • Origin of the oak – French, European, American etc.

• Size of the barrel – 225/228/300/500/600 – as the oak influence lessens as the volume-to-surface area ratio changes • Width of the grain • Level of toast – alters flavour and tannin profile of the oak and;

98 Grapegrower & Winemaker

Heart of oak: The complexity of choice in oak and its role in the complexity of wine styles means expert advice helps winemakers understand what works best for them within their production budgets.

• The format: vat, barrels or alternative oak.

All of these will influence the wine style required to meet the intended winemaking goal and end market requirement.

FRENCH VS AMERICAN OAK Which is best? Well both have their places in winemaking, enhancing flavour, structure, volume and sweetness.

The style and end market will determine which oak is to be used to meet the end goal requirements of the winemaker.

The increased use of French oak in www.winebiz.com.au

winemaking has risen in recent years to the detriment of the American product.

This trend was influenced by a style of American oak that was high in coconut and vanilla flavours, for being too overpowering – or too American.

The response from the oak industry has been to select, season and toast American oak to have less of these typical characters, to a point where in some instances it is very difficult to pick French and American oak apart in a blind tasting.

In the past few years, the seasonal conditions in our winegrowing regions have had a bigger influence on wine styles September 2014 – Issue 608

T H E S E A S ON E D F R E N C H OA K F OR OU R BA R R E L S A R R I V E S W I T H U N M I S TA K A B L E C H A R AC T E R .

Our French Oak barrels are crafted in Australia from the ďŹ nest oak merrains, exclusively sourced and seasoned in France. Over 120 years, our range has certainly come a long way. | Call 08 8563 2178 or visit apjohn.com.au

winemaking The response from the oak industry has been to select, season and toast American oak to have less of these typical characters, to a point where in some instances it is very difficult to pick French and American oak apart in a blind tasting rather than the winemaker applying their craft.

In leaner years, winemakers can use a higher proportion of American oak in their red wine blends.

The American oak will give sweetness and volume to the wine, helping to hide any unripe characters from a lean year, without a heavy influence of coconut and vanilla.

Increasing your toast levels will also help add sweetness to both French and American oak.

Also, a small portion of American oak in your winemaking will also reduce your budget.

WHAT IS THE ACIDITY/RIPENESS PROFILE OF THE WINE? Many winemakers don’t usually look at the ripeness parameters when selecting oak, but the pH/acidity level in a wine will affect how it reacts with oak.

As a guide, semi fine to fine grain

oak will work better with lower pH level wines, 3.4 or less, while higher pH wines above 3.5 will require tighter gained oak, fine grain to extra fine grain.

The influence of toasting will also be affected by the pH level of a wine.

Typically the lower the pH, the higher the toast level required. Higher toast levels are less obvious at lower pH levels, and can help build volume and sweetness.

Whilst pH can influence the oak grain and toast level requirements, there are other factors that will determine the oak choice.

Higher levels of alcohol will also extract oak at higher levels. This will affect maturation times and grain selections.

Cellar temperature also counts – a typical cellar in Europe has a cellar temperature of 10-14C, so oak maturation is slow and requires time to reach balance.

The average cellar temperature in Australia and in some regions of New

Oak Solutions Group is a premium oak products company that is focused on providing expert advice, niche products and unparalleled selection.

At Oak Solutions we share our sensory science and our creative technology to help some of the world’s best winemakers achieve their vision.

Zealand is 5-10C higher.

The time required to mature wine in oak needs to be reduced when compared to our European counterparts. Wines lose freshness and become over-oaked if left too long in the barrel.

SUMMARY Whilst this article has raised some of the points to be considered when selecting oak, its purpose is to illustrate the vast array of factors which can determine which oak is the best option when deciding to purchase.

Your oak representative should be able to explain how and why the oak recommended will work with your wines to meet both your winemaking goals and budget requirements.

Contact: Graeme Little Seguin Moreau Australasia P: 0437 060 943 E: glittle@seguinmoreau.com.au

Distributed by

Mark Roberts, Oak Solutions Specialist 04 0920 0737 • mroberts@oaksolutionsgroup.com PO Box 523, Tanunda, South Australia 5352

100 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

sales & marketing Global manufacturer plans to revive the cork Down Under When CorkGuard Closures Ltd introduced Bottling SmartCork to the & Labelling market it knew the Australian wine industry would be tough to crack because of its preference for screwcap. But as it turns out David Taylor, who developed the new cork, is pushing all the right buttons to tap into the antipodean wine world. Stephanie Timotheou reports.

Smart Corkie: David Taylor says the SmartCork closure has been developed to address key issues that have dodged the cork industry for decades.

September 2014 – Issue 608

www.winebiz.com.au

RESEARCH might suggest Australian wine consumers aren’t too keen on cork but a new closure offering winemakers the benefits of natural cork with none of the downsides might just change their minds.

UK-based CorkGuard Closures Ltd

Grapegrower & Winemaker

101

sales & marketing has introduced SmartCork to the market, designed to deliver better results than normal cork with the use of membrane technology.

Created by David Taylor and endorsed by leading Master of Wine Justin Howard-Sneyd, SmartCork has been developed to address key issues that have dogged the cork industry for decades.

Howard-Sneyd said cork taint and dust can be eliminated with the use of SmartCork while allowing and regulating optimum oxygen transmission.

“We believe this is a genuine game-changer that will introduce a ‘third-way’ into the closure market, allowing winemakers to use natural cork with confidence and at prices that will give technical corks, plastic corks and screwcaps a run for their money,” he said.

THE BIRTH OF SMARTCORK The creation of SmartCork came about in the ‘90s when Taylor was watching a television program about the success of the Australian wine industry.

A commentator on the program said the only problem the industry faced was the cork used to seal the bottle, which sparked the idea of creating a taint-free closure.

Taylor began developing and testing a number of technologies and determined there was no mileage in developing a synthetic closure due to elasticity issues and scalping of polymers used in its manufacture.

He explored combining the elastic and sealing capabilities of natural cork with a high performance oxygen barrier membrane.

In 2002 Taylor set up CorkGuard Ltd (formerly Bacchus Wine Closures Ltd) which patented the technology, raised

Australia & New Zealand Leading Industry Directory

IN PRINT & ONLINE

According to Taylor, there were many issues associated with alternative closures.

“Technical corks don’t always seal well and can suffer from taints, glue flavours and deterioration,” he said.

“Screwcaps have suffered from reduction and mechanical problems such as not being easily opened or not sealing and some UK supermarkets now report higher levels of failures with screwcaps than with natural cork.”

Plastic corks can also have problems such as sealing, scalping and premature oxidation.

Among these issues, Taylor said alternative closures weren’t as environmentally-friendly or sustainable when compared to natural cork.

“SmartCork has a particularly high sustainability score because it converts lower grade corks into high performing corks, taking pressure off the cork forests.”

C

POTENTIAL DOWN UNDER

M

While several studies suggest Australian consumers were Y more likely to buy a bottle of wine if it was under screwcap CM (see Grapegrower & Winemaker issue 607, p.105), Taylor said the company has received enquiries from Australian wineries, MY particularly those which export to the US and China.

CY “The quality issues with natural cork in the early 2000s meant Australian winemakers had no choice but to seek CMY alternatives to cork for their wines,” he said.

K “SmartCork, with its low failure rate and its ability to consistently deliver fresh, intense and fruity wines, now gives them the opportunity to return to natural cork with confidence.

“In time we hope to see membrane-coated corks accepted as the closure of choice in Australia.”

NEW 2014! & account listings To order your copy: Ph: +618 8369 9509 E: orders@winetitles.com.au Visit: www.winebiz.com.au

J1301(A)

While the majority of Australian wines were bottled under screwcap, Taylor was hopeful the industry would go back to favouring cork.

“We understand why Australian winemakers were forced to switch predominantly to screwcap but the momentum of change driven by consumer attitudes, sustainability and performance issues experienced in export markets should allow cork to make a comeback,” he said.

“The resurgence of small independent wineries in Australia and the need for them to differentiate themselves from the larger brands may well initiate a move away from screwcap.”

Taylor said there is a justifiable prejudice in Australia against natural cork and the company will have “quite a job” rebuilding trust in natural cork and changing attitudes.

“I have always found Australians are open to new ideas and ready to give new technologies a fair chance,” Taylor said.

“I am certain that once we get going, attitudes will change and we will be as successful in Australia as anywhere else.”

PLUS

102 Grapegrower & Winemaker

ALTERNATIVE CLOSURES V SMARTCORK

AUSSIE CLOSURES: WHERE ARE THEY HEADING?

• 7,000 Industry listings • 9,000 Personnel • 3,100 Wineries • 4,800 Wine brands • 1,500 Grapegrowers • 2,200 Buyers’ guide listings • 280 Distributors & retailers • 180 Writers & media + Statistics + 2014 Overview + Calendar of events + Wineshows + Courses + Organisations

investment and developed machinery required to coat corks automatically and in volume.

The 2007 to 2009 closure trials at the Australian Wine and Research Institute (AWRI) confirmed SmartCork provided the best protection out of all the leading closures.

Taylor said the technology is now being licensed to a growing number of cork producers and distributors across the globe and is slowly making its way into the Australian market.

Contact: David Taylor P: 44 (0) 1403 823925 E: info@corkguard.com

www.winebiz.com.au

September 2014 – Issue 608

ELEGANT PROTECTION

Nature so often gets it right – the perfect combination of function and design.

That’s our goal too.

The Interpack design and manufacturing process utilises state-of-the-art technology to create, decorate, inspect and pack to a new standard of excellence.

At Interpack we protect your precious wines and brews with beautifully crafted screwcaps and crowns. We promise you more choice with greater efficiency.

Our unique systems have been designed for complete plant optimisation. This allows for flexibility from short to long runs, including multiple top and side printing and embossing.

To find out what we can do for you, visit interpack.net.au Australian Owned – Australian Made

sales & marketing

Interpack caps off significant period of growth INTERPACK makes, prints, and embosses metal closures for wine bottles, crowns caps for beer, and provides decoration and printing for cans.

The company officially opened for business on November 1 last year at its new facility in Melbourne, focusing on the Australian and New Zealand markets.

The state-of-the-art complex has been designed as a technical hub and a global centre of excellence, with substantial international alliances with steel mills, aluminium sheet suppliers, liner manufacturers and ink and coating companies.

The facility can resource all possible customer needs, yet remains sustainable, efficient and flexible, offering better products at less cost.

Interpack’s history stretches back to 1976, when an innovative new metal closure company called AUSCAP was born in Melbourne.

By 2007 it was the biggest and most advanced manufacturer of its type in Australia.

Now, the team who started it all are back – this time as Interpack and by embracing cutting-edge technology has

Interpack officially opened for business November last year at its new facility in Melbourne. The company makes, prints and embosses metal closures for wine bottles, crown caps for beer and provides decoration and printing for cans.

brought together a better way of doing things.

Contact: Robert Arduca P: 61 3 8358 4444 E: ra@interpack.net.au

Leave It To Us The team at Portavin makes your life easier when it comes to wine bottling and services.

With ten winemakers working across five sites, your wine is in the hands of a family owned company that cares.

From bottling to packing and dispatching export containers, quality assessment and warehousing – there’s no task too large or too small.

And it’s reassuring to know that we offer all major accreditations and our sites are close to key transport hubs, reducing environmental impact.

Call Portavin today for an obligation free chat about your business needs.

Portavin – caring for your wine from tank to shelf.

Adelaide (08) 8447 7555

Margaret River (08) 9755 0500

Melbourne (03) 9584 7344

Perth (08) 9437 1033

Sydney (02) 9722 9400

www.portavin.com.au portavin@portavin.com.au

104 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

business & technology Scholarships and awards provide pathways to global opportunities BROUGHT TO YOU BY

A range of annual scholarships and awards acknowledge Education outstanding wines, people, producers and suppliers who contribute to Australia and New Zealand’s burgeoning wine industries.

Stephanie Timotheou looks at the major opportunities, why they exist and how beneficial they are.

THERE are many quiet achievers in the wine and viticulture business.

That’s why there are a wide range of scholarships and awards received year after year as a way of recognising innovation and excellence within the industry.

Wine bodies, research institutes, universities and organisations offer scholarships to encourage people in the

September 2014 – Issue 608

industry to travel, visit other regions and experience life as a winemaker or viticulturist outside their comfort zones.

Below is an overview of what the nation’s peak industry body Wine Australia offers, as well as opportunities provided by Charles Sturt University, one of the largest tertiary institutions in the country.

INDUSTRY SCHOLARSHIPS Wine Australia Wine Australia has been involved in a number of scholarships since its inception in the ’80s.

The body’s regional director for Australia, Asia and emerging markets Aaron Brasher says it awards scholarships to top students across the UK, North America, Asia, Europe and Australia through the Wine & Spirit Education Trust (WSET).

In addition to supporting the WSET and its eight scholarships, Wine Australia is involved in the Sommelier Immersion Program, the Trade Immersion Program and the Daniel Pontifex Memorial Trust in awarding the Pontifex Scholarship each year.

“The annual scholarship allows the recipient to work as a sommelier in a London restaurant, further his or her knowledge and gain a global view of the wine industry.

www.winebiz.com.au

“Wine Australia also awards the Pontifex Scholarship to a member of the UK trade to visit Australia and become great ambassadors for Australian wine when they return home.”

Wine Aust ralia’s Sommelier Immersion Program (SIP) is about “influencing influencers” and making sure they have an intimate knowledge of Australian wine regions.

“Education is key to success and the more we can educate people about Australian wine, the more they are going to support it – whether it’s retail or simply educating consumers so they buy Australian wine with the knowledge they are getting the best in the class.”

Charles Sturt University The National Wine & Grape Industry Centre (NWGIC) is one of Charles Sturt University’s (CSU) research centres and funds one full-time Higher Degree by Research (HDR) scholarship each year.

The aim of this scholarship is to provide financial support to HDR students in Masters by Research and Research Doctorates whose research proposal is aligned with the objectives of the university’s research centres.

“These HDR scholarships have been running for many years and are offered through the university’s six research centres which can receive up

Grapegrower & Winemaker

105

business & technology The biggest benefit of receiving a scholarship from CSU is the stipend is sufficient to give an individual full financial assistance while studying to 200 applications annually,” NWGIC administrative officer Robyn Harrington says.

“The biggest benefit of receiving a scholarship from CSU is the stipend is sufficient to give an individual full financial assistance while studying.”

Applications are taken from eligible students intending to undertake research which is closely linked to the centre’s objectives and research in the fields of wine science, grapevine pathology, grapevine physiology and wine consumer preference.

For a full list of scholarships CSU offers visit www.csu.edu.au/nwgic/ research.

INDUSTRY AWARDS The wine industry is particularly rewarding when it comes to wine shows but also plays host to major award nights recognising outstanding suppliers, winemakers and top drops.

For the industry: Suppliers to the industry have the opportunity to be recognised at the annual Wine Industry Suppliers’ Association (WISA) Supplier of the Year Awards.

WISA chief executive Matthew Moate says there are limited opportunities for suppliers in the wine industry to be recognised for their excellence in supply, despite much of the innovation and improvement in wine quality and profitability attributed to them.

“These awards are important to the industry as competition helps drive innovation and a competitive industry is generally a profitable and efficient one,” he says.

Moate says the biggest benefit of winning such an award is recognition by peers in the industry, credibility and the ability to strengthen relationships with existing customers.

“It also allows a supplier to approach potential clients with greater confidence and expectation of success,” he adds.

Five awards are given at the event covering a range of categories including export, innovation and environment and sustainability.

“Great wines just don’t happen – there are many people, products, services and companies that make a contribution,” he says.

For the young guns: The Wine Society’s Lydia Stjepanovic runs the Young Winemaker of the Year

106 Grapegrower & Winemaker

Awards which is open to both Australian and New Zealand winemakers.

Now in its 14th year, the awards have become nationally regarded as accolades recognising significant achievements of young winemakers.

The Wine Society says the future of the wine industry lies firmly in the hands of its young guns and needs to provide tangible opportunities to help these winemakers develop their profile within the industry.

The Wine Society Young Winemaker of the Year program comprises three distinct and highly prized awards.

These include the Wine Society Young Winemaker of the Year, the Young Winemaker of the Year Finalists’ Choice and the Young Winemaker of the Year Supporters’ Choice.

The equivalent for young viticulturists is the New Zealand Young Viticulturist of the Year Award.

For winemakers and viticulturists: Each year Gourmet Traveller presents the awards for Winemaker of the Year and Viticulturist of the Year.

Chairman of judges Peter Forrestal says both awards have gained significant prestige over the years with past winners receiving recognition among their peers and extensive publicity within the industry.

“The key to the compelling lure of the awards is the stories our writers have told of the men and women whose dedication, attention to detail, technical know-how and artistic flair has enabled them to transform the humble Australian grape into some of the world’s most compelling wines,” he says.

“As we announce another batch of finalists it’s worth reflecting on what we perceive as their importance to the Australian wine industry.

“Their greatest wines have enriched our lives with memories of their finest bottles and their attention to detail in the vineyard and winery has enabled them to craft wines of rare quality which is what the judges look for.”

For top drops: One of the most renowned wine shows in Australia is the Sydney International Wine Competition (SIWC).

The SIWC is an independent, selffunded and food-oriented wine competition that also offers a free, web-based wine information service to consumers.

“While we don’t sell wine, our website www.winebiz.com.au

does offer deal-direct winery contact details for all award-winning wines so consumers can find where to purchase them,” competition director Warren Mason says.

Events such as the SIWC, which has been running since 1982, helps sell award-winning wines and raise a greater awareness of a particular brand.

Each year the competition accepts 2000 entries for judging.

Mason says the purpose of the competition is to offer information that assists consumers make smart purchasing decisions.

“We offer objective, individual commentary on each wine by at least six of our international judges to help consumers choose quality, food-friendly, award-winning wines at different price points, likely to meet personal preferences and enhance the enjoyment of their dining and lifestyle experiences,” Mason says.

“The biggest benefit of entering your wine into a competition like the SIWC is that it generates sales, recognition and respect.

At the SIWC more than 300 awards are up for grabs each year.

WHY APPLY? In terms of both scholarships and awards, Brasher says being recipients of either provide multiple opportunities.

“There are plenty of opportunities out there – if you’re a young industry person who has ambition and drive, look at what is out there and apply and continue applying even if you’re unsuccessful in the first instance.”

To include your event, award or wine show on the Winebiz calendar email wid@winetitles.com.au or phone the Winetitles office on 61 8 8369 9500.

Contacts: Aaron Brasher P: 61 2 9361 1227 Robyn Harrington P: 61 2 6933 2940 Matthew Moate P: 61 (0)409 783 221 Lydia Stjepanovic P: 61 1300 729 657 Peter Forrestal P: 61 8 9341 1107 Warren Mason P: 61 2 4757 4400 September 2014 – Issue 608

NZ graduate taps into global industry VITICULTURE and wine science graduates are in demand in Australia and job-seekers will also find having the right experience helps, according to Darryl Stretton, product manager for Bayer CropScience’s viticulture portfolio.

Born in South Africa, Stretton moved to New Zealand in his teens and completed a Bachelor of Viticulture degree at the Eastern Institute of Technology (EIT) in Hawke’s Bay in 2006.

From there, he progressed to further tertiary study, completing a Postgraduate Diploma in AgriCommerce and a Master of Management (Agribusiness) while at the same time gaining industry experience by working across a range of New Zealand's primary sectors.

Since 2012 Stretton has been filling a cross-functional role with the Bayer CropScience team which manages Bayer AG’s national viticulture and temperate fruit portfolios in Australia.

“I have always had a passion for all things agricultural,” the 29-year-old says, “and this has never deviated.”

Stretton finds it exciting that every day is different and enjoys the challenges of working in a changing market.

He says he appreciates the quality of the academic faculty and EIT offered him a good mix of sound research, practical application and links to industry bodies and representatives.

The degree also provides some flexibility in job direction, he says, depending on the individual and what complementary postgraduate qualifications and experience were acquired.

As to the transportability of EIT’s Bachelor of Viticulture, he points out that the global wine industry is big.

“My ‘career cause’ is to be on the cutting edge of improving global food production and integrating my skills strategically into the phenomenon of globalisation.”

USQ announces a new wine science major THE University of Southern Queensland has announced the launch of its new Bachelor of Science (Wine Science) which will commence in 2015.

This represents a significant step forward in wine education at USQ says wine science lecturer Ursula Kennedy.

She says the offering of a wine major in the Bachelor of Science will also enable students to combine this major in viticulture and wine with a second major of their choice – or with a suite of relevant elective studies.

“This new major provides the opportunity for students to graduate with a skill set highly relevant to a career in grape and wine production,” Kennedy says.

“It will also give them access to support industries such as sales and

marketing, research, journalism, hospitality, engineering, education and more.

“Students will study core courses including chemistry and biology and then undertake an eight-unit major studying viticultural science and oenology, grape and wine production and sensory evaluation.

“Those who have taken the course will also complete a compulsory industry placement or can choose to carry out a research project.”

Kennedy says the new major is designed to be delivered primarily via distance education with a number of compulsory short term residential schools on campus at the USQ campus in Toowoomba and also at the Queensland College of Wine Tourism in Stanthorpe.

But she says it can also be undertaken as a full time study plan over three years, or over six years part time.

“Furthermore, students who are studying through other institutions may be eligible to undertake this eight-course major to complement to their other studies,” Kennedy added.

“Students from across Australia are currently studying wine science at USQ, including students already employed in the industry and those seeking to embark on a wine industry career.”

Further information on the USQ Bachelor of Science (Wine Science) can be found on the USQ online handbook at www.usq.edu.au/study/degrees/sciences/ wine-science.

Contact: Ursula Kennedy P: 61 7 4631 2221

Wine plus… journalism Say hello to your Wine plus… marketing Wine plus… education Sayuni hello to your future

future uni

USQ’s Wine degree…

Visit our Information Evening your options are endless to find outour more.

Visit Information Evening CRICOS QLD 00244B NSW 02225M TEQSA PRV12081

CRICOS QLD 00244B NSW 02225M TEQSA PRV12081

USQ’s Bachelor of Science (Wine Science) combines to find Wednesday 21out Maymore.

2014 the practical and hands-on study of viticulture and wine with another discipline.

5.30pm 7.30pm Wednesday 21 May 2014 Study full-time or part-time, on-campus at USQ 5.30pm - 7.30pm USQ Springfield

Toowoomba or via distance education. Your study Register for the event atcombined usq.edu.au/sayhello USQ Springfield will be with residential schools at and Queensland College of Wine and attend to go Toowoomba in the draw tothe win a Register for the event at usq.edu.au/sayhello Tourism Stanthorpe. $100 Coles & Myer gift at card.

and attend to go in the draw to win a $100 Coles & Myer gift card.

September 2014 – Issue 608

@

W usq.edu.au/wine-science study@usq.edu.au

study@usq.edu.au @ 269 1800 500 1800 269 500 #

#

CRICOS QLD 00244B NSW 02225M • TEQSA PRV12081 • ELLIPSIS MEDIA 98273

www.winebiz.com.au

Grapegrower & Winemaker

107

looking forward 2014

looking back

Australia & New Zealand

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.

September

September 1984 The Victorian Government has announced it will abolish the increase in the state wine franchise fee which it introduced last year. Premier John Cain said it would ensure Victorian wine consumers and producers were not disadvantaged following the introduction of the Commonwealth wine sales tax. The premier said the state’s wine franchise of 15 per cent plus 5 cents a litre would be reduced to a flat 9 per cent – the same rate which applied to beer and other forms of standard liquor.

September 1994 Currency Creek Wines from the Langhorne Creek wine region has developed a reputation for quality wines during its 25 years of operation, despite changing its name no less than three times during its existence. Winemaker Phillip Tonkin rates the winery’s mere survival among its greatest achievements, followed closely by its exporting endeavours which sees Currency Creek Wines consumed in Indonesia, the UK, France, Germany and Holland.

September 2004 Jacob’s Creek has secured distribution through one of the most successful retailers in the US. More than 300 Walmart stores will be distributing the wine across 22 states. Wines being offered include Jacob’s Creek Chardonnay, Shiraz, Merlot and Cabernet Shiraz. “The US market is of increasing importance for Jacob’s Creek which last year achieved very strong growth of more than 25 per cent and this new partnership will provide a strong boost to sales,” Orlando Wyndham chairman and chief executive officer Laurent Lacassagne said.

15-17 (JD) Barossa Wine Show Barossa, SA. www.barossa.com

23 (CD) 2014 Australian Small Winemakers Show. Stanthorpe, QLD. www.asws.com.au

15-18 Fine Food Australia Melbourne, VIC. www.finefoodaustralia.com.au

23-25 Henty Machinery Field Days Henty, NSW. www.hmfd.com.au

15-19 (JD) Hunter Valley Boutique Winemakers Show. Maitland, NSW. www. hvboutiquewineshow.com.au

24-25 (JD) Geographe Wine Show 2014 Bunbury, WA. www.geographewineshow.com

17-19 ENVIRO 2014 Adelaide, SA. www.enviroconvention.com.au 18-23 (JD) Australian Fortified Wine Show Rutherglen, VIC. www.rutherglenwineshow.com.au

25 Australian Wine Industry Environment Conference. Urrbrae, SA. www.winesa.asn.au 26 (JD) Vin de Champagne Awards Sydney, NSW. www.champagne-cic.com.au

18-23 (JD) Rutherglen Wine Show Rutherglen, VIC. www.rutherglenwineshow.com.au

28 September-1 October (JD) ADELAIDE 2014 Royal Adelaide Wine Show Wayville, SA. www.thewineshow.com.au

18-19 Winery Engineering Association National Conference & Exhibition 2014 McLaren Vale, SA. www.wea.org.au

28 September-1 October (JD) National Schools Wine Competition Adelaide, SA. www.thewineshow.com.au

19 (CD) Australian Alternative Varieties Wine Show. Mildura, VIC. www.aavws.com

28 Oyster MasterClass. McLaren Vale, SA. www.hughhamiltonwines.com.au

19-20 Riverland Field Days Riverland, SA. www.riverlandfielddays.com.au

30 (CD) Clare Valley Regional Wine Show Clare, SA. www.clarevalleywinemakers.com.au

19 (CD) Victorian Wines Show Nagambie, VIC. www.victorianwinesshow.com.au

30 September-1 October 2014 (JD) NSW Wine Awards. NSW. www.nswwine.com.au

20 Go Grazing Mudgee, NSW. www.mudgeewine.com.au

October

22-26 (JD) Australian Cool Climate Wine Show Murrumbateman (Canberra Region), NSW. www.murrumbateman.org.au 22-26 (JD) Canberra and Region Wine Show. Canberra, ACT. www.rncas.org.au/rws

1-2 WFA Wine Industry Outlook Conference. Adelaide, SA. www.wfa.org.au 2-3 (JD) North East Victorian Wine Challenge. Myrtleford, VIC. www. alpinevalleysvignerons.com.au

International September 15-18 World Food Moscow Moscow, Russia. www.world-food.ru

29 September-2 October 2014 Polagra Food. Poland. www.polagra-food.pl

18-20 BioFach America 2014 Baltimore, USA. www.biofach-america.com

JD = judging date CD = closing date

25-27 Drink Technology India Mumbai, India. www.drinktechnology-india.com

For a comprehensive list of events, visit www.winebiz.com.au/calendar

108 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

FIND YOUR SUPPLIER QUICKLY WITH OUR September 2014 Advertiser List Supplier A P John Coopers Adama Australia Pty Ltd

Page

Supplier

99, 110

Kahlon Estate Wines

33, 34, 35, 36, 37

Kauri Australia

Page 12 76, 79, 81, 82, 85, 87

AEB Group/Bucher Vaslin/Vinvicta

90

Lallemand Australia

73, 75

AGL Energy Limited

23

Ledgard

70

Agnova

19

MEP Instruments

71

Aquila Audax Enterprises

92

Mr. Nozzle

Australian Tank Insulation

78

Nufarm

68 43, 45

Australian Tartaric Products

83

Nutri-Tech Solutions

62

Barrel Finance & Logistics

96

Pastro Custom Ag

68

BASF

49, 51

Pellenc Australia

15, 17

Bayer Crop Science

57

Plastic Precise Parts

52

Bibber International

110

Portavin

104

Braud Australia

11

Pro Hort

60

Bruce Gilbert Vine Grafting

110

Rapidfil

72, 110

Chene Australasia

95

Cooperages 1912

93, 100

SLTEC (Sustainable Liquid Technology)

61

Spagnolo Engineering

21

Cork Supply Australia / Creative Oak

97

Streamline Cartons

110

Crown Sheet Metal

80

Suber Lefort Group

94

Syngenta Australia

2, 112

Della Toffola Pacific

91

Dow Agro Sciences

39, 47

Toro Australia

63

Dupont

41

University of Southern Queensland

107

Eastern Institute of Tech Hawkes Bay

105

Vine Industry Nursery Association (VINA)

110

Fineweld Stainless Steel

75

Vine Locum Services

69

Fischer Australis

25

Vine Sight

110

FMR Group

67

Vinewright

110

Great Australia Shiraz Challenge

76

Viniquip

101

Groguard Australia

55

Vintessential Laboratories

78

Hydralada

65

Whitlands Engineering

38

Interpack

103

Winefile

84

JMA Engineering

77

Wine Industry Services

89

Winemakers' Federation of Australia Inc

111

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 September 2014 – Issue 608

www.winebiz.com.au

Grapegrower & Winemaker

109

Marketplace

All advertisements also appear on www.winebiz.com.au/classifieds/

VINEYARD REMOVAL / RE-WORKING

WINE PRESS SERVICING

• Providing professional services in Vineyard Removal with rates per Ha. • Tom & his team have gained a high reputation in all regions Australia Wide.

• Pulling vines is the sole business for Vine Sight.

Tom Stephens 0428 443 263

www.vinesight.com.au

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

• Preventative maintenance & breakdown repairs for all makes and models.

• 24/7 coverage during vintage • Large inventory of spare parts.

• Membrane replacement.

• PLC upgrades and design improvements.

Electrical & mechanical expertise.

03 9455 3339 • www.rapidfil.com.au

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

Vine Industry Nursery Assoc.

www.vina.net.au

brucethegrafter@gmail.com www.brucethegrafter.com

Vine / Tree Guards

015

2 age

t Vin

Qualified vintage staff?

Talk to us!

Cane Support Tabs 65 x 65 x 480 Most popular vine size

95 x 95 x 300 2 Lt Milk carton size

75 x 75 x 400

Staple around for bushier trees 75 diameter x 420

Marketplace

• Low cost protection against spray, rabbits, wind etc.

• Long field life of18 months plus • Available in white poly coated cartonboard • Suit vines, trees, olives, citrus etc • Supplied flat in boxes • Just square up and ready to go • Comes with indent cane holder

08 8374 0077

info@bibber.com.au

www.bibber.com.au

Streamline Cartons Ph 1800-227866 Fax (08) 8260 2387

www.streamlinecartons.com.au sales@streamlinecartons.com.au Supplying vine growers for the past 12 years

110 Grapegrower & Winemaker

www.winebiz.com.au

September 2014 – Issue 608

Purchase SWITCH & PROCLAIM to win 1 of 2 trips to the 2015 Romeo Bragato Conference in New Zealand with Syngenta* Mix with leaders in the industry Focus sessions on marketing & vineyard sustainability Thought provoking keynote speakers Today’s big issues and trends

Visit www.syngenta.com.au for full details

The combination for complete botrytis control and top quality grapes Defends from two angles - targets the botrytis pathogen and Light Brown Apple Moth Can be applied up to pre-bunch closure

Talk to your local distributor to find out more about Syngenta’s solutions. *Terms and conditions apply. Entry is only open to NSW, VIC, SA, WA and TAS residents. Visit www.syngenta.com.au for full terms and conditions. NSW Permit No. LTPS/14/05450, VIC Permit No. 14/4639, SA Permit No. T14/1270 ® Registered trademark of a Syngenta Group Company. ™ Trademark of a Syngenta Group Company. AD14/310