Grapegrower & Winemaker - November 2017 by Provincial Press Group

NOVEMBER 2017

What’s the real

cost of

oak? How are barrels made? Inside an Australian cooperage Sam Bowman’s post-flowering vineyard guide

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Contents November 2017

Issue 646

NOVEMBER 2017

What’s the real

cost of

oak? How are barrels made? Inside an Australian cooperage Sam Bowman’s post-flowering vineyard guide

The cover Although many areas of the wine industry have transformed due to mechanisation, the artisanal touch of a cooper is not easily replaced. See more in our photo series from page 57. Photo: Camellia Aebischer.

Features 25 45 53

Here’s to a healthy vintage:

Your 2017 post-flowering vintage guide

Rethinking oak budgets:

The real cost of barrels

Not just oak chips:

Oak barrel and tank alternatives worth considering

News 5

From the editor

My View

Regulars

No change, no gain: Tom Munro

Export figures show upward trend

Say that again

Movers & Shakers

Australian Winegrower

Ask the AWRI Testing Times

What’s online

On the grapevine

Is India the next China?

Marketplace classifieds

Calendar

Grapegrowing

Research to use bacteria in revolutionary ways

Nature’s lawnmowers:

A challenge for grapegrowers:

Running sheep through the vineyard

Scale and sooty mould

Winemaking

10 4 Grapegrower & Winemaker

Inside AP John Cooperage

Technology filters through to winemakers

Fermenting success:

Pushing for progress – Young Gun: Julian Grounds

57 85

Testing out ‘warm’ maceration

Business & Technology 79

Confused by the WET?

Top five issues with the reforms explained www.winetitles.com.au

November 2017 – Issue 646

From the Editor Publisher And Chief Executive Hartley Higgins General Manager Elizabeth Bouzoudis Editor Hans Mick editor@grapeandwine.com.au

Hans Mick Editor It had been a dry winter for some wine grape regions in Australia, but as spring has proceeded growers have finally received some descent rainfall across several key areas. I’m told these late seasonal wet conditions will produce some excellent quality grapes for Vintage 2018. As 2018 approaches the industry too finds itself anticipating a downpour of sorts, but this one economic. The weather really is a good metaphor for the forces that affect – and sometimes batter – our industry and communities. But a period of monetary drought can turn into a time of robust abundance with a simple change in the business cycle. In this November edition, we read that in the preceding month both the value and volume of Australian wine exports has continued its upward march, signalling what will hopefully be a positive ‘spring’ for our businesses. Export markets continue to be a focus for many operators and we also read that opportunities exist for small enterprises to access financing to enable them to ‘scale up’ to meet growing export demand. As a potentially lucrative export market, we also ask, ‘is India the next China?’ This month Australian and New Zealand Grapegrower and Winemaker will take a close look at Oak - barrels, tanks and oak alternatives. We present an enlightening article from the US on rethinking oak budgets. This breaks down the costs involved in investment and maintenance and provides some valuable advice. Another of our articles presents options for using oak alternatives that provide fire-roasted barrel flavour to your wine without using barrels at all.

For grapegrowers now busy in the thick of it in the vineyard, we offer up sound guidance from viticulturist Sam Bowman, who delivers your 2017 postflowering vineyard guide. Sam shares his insights on a number of crucial areas: pest and disease management, canopy management, nutrition and irrigation. There’s a glimpse into research undertaken at NZ’s Lincoln Agritech that uses bacteria to increase nitrogen in plants, as well as to remove ‘off’ flavours in wine. We also examine the benefits of running sheep among your vines. For winemakers, insights are given into new equipment and techniques for filtration, carbonation and alcohol adjustment. Paul Le Lacheur returns with the second part of his piece on inventive fermentation techniques, this time revealing a new technique, using heat for maceration. Our Young Gun, Julian Grounds, pushes barriers and tells his story from Margaret River. We look at selling viticulture assets from the perspective of increased investor interest, discuss the five top issues raised by industry stakeholders regarding Australian government’s the Wine Equalisation Tax reforms, and offer advice on effective bottling processes for wineries. To start things off, cast your eyes over our My View column from a rising star of the industry, Tom Munro. Munro provides his opinion on one of the issues that remains a pressing and growing concern: climate change. His take on what this will mean for the grape and wine sector makes for a respectable read. Enjoy!

Editorial advisory board Denis Gastin, Dr Steve Goodman, Dr Terry Lee, Paul van der Lee, Bob Campbell MW, Prof Dennis Taylor, Mary Retallack and Corrina Wright Editorial Camellia Aebischer journalist@winetitles.com.au Advertising Sales Suzanne Phosuwan sales@grapeandwine.com.au Production Simon Miles Circulation: Brooke Bradshaw subs@winetitles.com.au Winetitles Media ABN 85 085 551 980 630 Regency Road, Broadview, South Australia 5083 Phone: (08) 8369 9500 Fax: (08) 8369 9501 info@winetitles.com.au www.winetitles.com.au @Grape_and_Wine Printing by Lane Print Group, Adelaide © Contents copyright Winetitles Media 2017. 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) Subscription Prices Australia: 1 year (12 issues) $79.95 (inc. GST) 2 years (24 issues) $150 (inc. GST) New Zealand, Asia & Pacific: 1 year (12 issues) $114 (AUD) 2 years (24 issues) $217 (AUD) All other countries: 1 year (12 issues) $190 (AUD) 2 years (24 issues) $349 (AUD) Students (Aus only): 1 year (12 issues) $66 (inc. GST)

November 2017 – Issue 646

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Grapegrower & Winemaker

what’s ONLINE Penfolds releases $3000 Grange blend Blessing or sacrilege? Angel or monster? Wine supplier Treasury Wine Estates has blended three vintages of its iconic Penfolds Grange Shiraz to create a rare and pricey conglomerate: Penfolds g3. It is the first time Penfolds has created a blended Grange, using wine from the 2008, 2012 and 2014 vintages. Source, SBS.

Are your contracts up to date? With 2018 vintage just around the corner, the release of the 2017 Australian Wine Industry Code of Conduct (the Code) Annual Report is a timely reminder of the need for winemakers and grape growers to ensure their contracts are up to date. Source, Winetitles.

Canberra wine wins international Riesling challenge Out of more than 500 rieslings from seven countries, a wine from Canberra has been crowned the best. The 2017 Riesling from Gallagher Wines has taken out four prizes, including the top trophy, at the 18th Canberra International Riesling Challenge. Source, the Canberra Times.

Bledisloe in a bottle: AU v NZ wine battle Australia and New Zealand, long rivals on the sports field, are now competing on a global scale in wine exports “It’s always nice to be doing well in Australia and beating them in some markets,” Philip Gregan, CEO of New Zealand Winegrowers, said. Source, Nine News.

Say that again Established and new-to-market exporters are sharing in this strong export growth. Andreas Clark, page 12

An increase in LLN has a positive correlation with an increase in Potassium in the berry which can cause pH issues in the resulting wine. Sam Bowman, page 28

The fungal-bacterial hybrids can be introduced to pine trees and perennial ryegrass. The combination will make the plants more resistant to stress and more able take up nitrogen. Richard Weld, page 32.

If a barrel is allowed to dry out, if the hoops aren’t kept tight or if it isn’t gassed with SO2 every 14 days while empty, not even the guys that buy barrels to make planters are going to want it. Curtis Phillips, page 50.

Microwaving is a penetrative form of heating. It goes into cells and heats at a cellular and molecular level. Anna Carew, page 69.

I changed the back labels this year to reﬂect more of a sense of place. You know, the whole thing about a blurb and it being in French oak, etc. Who cares? Julian Grounds, page 72.

Daily Wine News is a snapshot of wine business, research and marketing content gleaned from international wine media sources, with a focus on Australian news and content. To subscribe visit www.winetitles.com.au/dwn. 6 Grapegrower & Winemaker

As well as wine, a number of our customers are now making other alcoholic beverages, particularly cider and beer. Greg Howell, page 75.

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November 2017 – Issue 646

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my view

No change, no gain Wine importer, writer and maker, Tom Munro, has just finished a trip around France researching globalisation in wine. Upon his return, Munro reflected on the biggest international transformation that’s to come: climate change.

hange is one of the greatest business opportunities you can hope for. It might not always be easy to deal with but for anyone with the determination to adapt, change brings about huge possibilities. Just look at the fortunes that have been made by the “disruptive” impact of online business and the impetus for change it has brought about. But when it comes to the climate, the opportunities of change can seem thorny. There is nothing any of us would like more than to turn back the clock on climate change but it’s time to accept that we are stuck with it and that we need to get on with making the best of our situation. And in this brave new era, my view is that Australia and New Zealand are exceptionally well placed to lead the world. Whether you’re a grower, a maker, a seller, a PR-spinner, a casual or a fully fledged industry leader, there is a new job for everyone to help the world adapt to its evolving climate and the ramifications of this demand for change extend to every branch of our business. For the parts of the southern hemisphere that are not going to escape the most intense effects of climate change, Australia in particular can claim a global leadership role, after all Australia has been adapting traditional European viticulture to deal with hot and dry conditions for decades, perhaps centuries. If Australians aren’t the experts on how to set up a vineyard for a hot, dry climate, then who on Earth is? Why would new wine producing nations be asking European viticulturists to come and plant the next generation of vineyards when Europe is already finding its own vineyards to be ill-adapted to the increasing frequency of hot vintages? Perhaps Australians’ development of new systems of growing (and irrigating) drought-adapted varieties over recent decades has finally arrived in an era when such knowledge is of ultimate value. In contrast, irrigation still isn’t even legal for many European vineyard regions. Conversely, being surrounded by cold oceans, Tasmania and New Zealand are tipped to be among the parts of the winegrowing planet that will be least affected by climate change and are 8 Grapegrower & Winemaker

Tom Munro

We cannot hang onto the treasured tenets of tradition and continuity if they lead us to extinction. therefore poised to cement their strong position at the top of the world of fine wine. It might be time to start pushing again the “Earth’s ice bucket” line of publicity for such parts of the world. And it is in the world of wine sales and marketing that I see perhaps the greatest immediate opportunities. The way wine tastes has already changed and the descriptions of every grape variety and wine region on the planet are consequently www.winetitles.com.au

in urgent need of updating. This is also a prime opportunity for salesmen to go back to their clients and say: “Have you tasted winery or wine region X recently? – it’s changed. It’s new again.” Nothing sells like novelty and the dawn of climate change is also the opportunity for every region and variety to re-invent itself. The wine producers who do not recognise this opportunity will become old fashioned and be overtaken by the ones who do. Climate change is not something we have sought and it is not intrinsically a good thing but, then again, no evolutionary pressure has ever been “good” while the price for not evolving remains unequivocally “bad”. We cannot hang onto the treasured tenets of tradition and continuity if they lead us to extinction. It is now time for change. November 2017 – Issue 646

Prosecco goes to parliament On October 24, Australian Prosecco “This is a cynical move by the Italians producers met with federal politicians to to prevent other countries participating brief them on the outstanding prospects in the huge growth opportunities in the for domestic and international market domestic and international Prosecco growth. markets,” said Dal Zotto, who’s family was Winemakers expect the European the first to commercially grow Prosecco Union will try and prevent Australian grapes in Australia. producers from marketing wine with the The industry is looking to work grape variety Prosecco on the label as part cooperatively w ith Australian of the upcoming Free Trade Agreement Government trade negotiators to develop (FTA) negotiations. a strategic approach to the discussions Australian producers, Ross Brown that will allow Australian Prosecco to (Brown Brothers), Michael Dal Zotto (Dal trade throughout the world. Zotto Wines) and Eliza Brown (All Saints “We need the Government and Estate) said this would be devastating, Opposition representatives to understand wiping out millions of dollars of that there are real jobs and investment at marketing and brand building investment stake,” said Winemaker’s Federation Chief by regional businesses, and cutting off Executive, Tony Battaglene. the growth prospects of the Australian “We fought off an EU claim on this Prosecco industry. same issue in 2013 and the industry will Ross Brown, Executive Director of be fighting hard to again defend its right to Brown Brothers, the largest Australian use the term Prosecco as a grape variety,” producer of Prosecco, said that Prosecco he said. is a globally recognised grape variety and “In the past, FTAs have delivered that this would be akin to losing the right significant benefits to the Australian wine to use the term Chardonnay or Sauvignon industry, and we are strong supporters of 4407Metarex_130x185 2017-09-26T09:48:28+10:00 Blanc. these agreements. However, the right to

use Prosecco is key to the Australian wine sector’s future success.”

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November 2017 – Issue 646

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Grapegrower & Winemaker

news

GPGV symptoms reported Symptoms similar to those of Grapevine Pinot Gris Virus (GPGV) have recently been reported in Tempranillo, Chardonnay, Pinot Noir, Viognier and Cabernet Sauvignon vines. These cases have been reported to the Exotic Plant Pest Hotline, on 1800 084 881. Please note that at the time of publishing, test results were pending and presence of GPGV has not yet been confirmed. Growers are strongly encouraged to check vines for symptoms of possible GPGV as soon as possible. New information suggests that the best time to observe symptoms of GPGV is when shoots are between five and 18cm long. After this time it may be more difficult to detect. Growers are strongly urged to take the following action: 1. Check all varieties for symptoms of GPGV as soon as shoots are longer than 5cm. 2. Tag shoots and vines that show symptoms. Take a photo if possible, for future reference. This will allow

Grapevine Pinot Gris Virus symptoms: leaf mottling and deformation. Source: Dr. Pasquale Saldarelli, Senior Scientist/ Virologist, Istituto per la Protezione Sostenibile delle Piante, Bari, Italy.

identification of symptomatic shoots later if testing cannot be carried out immediately. 3. Report any suspicious symptoms to the Exotic Plant Pest Hotline, 1800 084 881. 4. Continue monitoring these vines and record any abnormalities in vine growth and yield. Reporting suspicious symptoms via the hotline will improve knowledge about

Bayer sells to BASF to buy Monsanto German owned chemical company, BASF, has signed an agreement to acquire significant parts of Bayer’s seed and non-selective herbicide businesses. Bayer intends to divest these assets in the context of its planned acquisition of Monsanto. The all-cash purchase price is €5.9 billion (AU$8.9 billion), subject to certain adjustments at closing. The assets to be acquired include Bayer’s global glufosinate-ammonium non-selective herbicide business, commercialized under the Liberty, Basta and Finale brands, as well as its seed businesses for key row crops in select markets: canola hybrids in North America under the InVigor brand using the ‘LibertyLink’ trait technology, oilseed rape mainly in European markets, cotton in the Americas and Europe as well as soybean in the Americas. The transaction also includes Bayer’s trait research and breeding capabilities for these crops and the LibertyLink trait and trademark. The transaction is subject to the closing of Bayer’s acquisition of Monsanto and approval by relevant authorities. It is expected to close in the first quarter of 2018. 10 Grapegrower & Winemaker

The $8.9 billion transaction is subject to the sale of Monsanto to Bayer.

“With this investment, we are seizing the opportunity to acquire highly attractive assets in key row crops and markets. It will be a strategic complement to BASF’s well-established and successful crop protection business as well as to our own activities in biotechnology,” said Dr Kurt Bock, chairman of the board of executive directors of BASF SE. The acquisition complements BASF’s crop protection business, strengthening the company’s herbicide portfolio and marking its entry into the seed business with proprietary assets in key agricultural markets. More information can be found at BASF’s website: basf.com/grow-with-us www.winetitles.com.au

the distribution of GPGV in Australia and assist with development of management guidelines for the virus. More information is available from the AWRI’s fact sheet on GPGV. For any further questions, contact Andrew Weeks, CEO of Australian Vignerons on 0403 520 242.

‘Best Young’ winners On October 19, results of the Royal Melbourne Wine Show were released. The Jimmy Watson Memorial Trophy for Best Young Red Wine was awarded to Barossa Valley SA winery Turkey Flat Vineyards for the 2016 Grenache, the first time a Grenache has taken out the award. The white wine equivalent, the Francois De Castella trophy for Best Young White Wine went to Margaret River WA winery House of Cards for their 2016 The Royals Chardonnay Queens of Hearts. In a testament to the truly national nature of the awards and the breadth of Australia’s quality winemaking regions, 16 best in class trophies were awarded across the country with seven presented to SA wineries, four to NSW, two to both Victoria and WA and one to Tasmania. 12 wineries also received Consistency of Excellence Medals. This is the first year they have been awarded in the 130+ years of the show. Visit winningtastes.com.au for a list of all trophy winners.

November 2017 – Issue 646

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news

Export figures show upward trend The finest skin care in horticulture Reliably excellent control of black spot, downy mildew and phomopsis is only part of the reason Polyram® is so popular with grape growers. While copper-based fungicides can leave bunches looking a bit worse for wear, the zinc in Polyram helps maintain skin lustre and improve fruit finish. Trust Polyram to help produce better-looking bunches of disease-free grapes. To find out more, call your local representative on 1800 558 399 or visit agro.basf.com.au

Wine Australia’s recent Export Report shows that Australian wine exports have continued to grow strongly in both volume and value.

n the 12 months ending 30 September 2017 Australian wine exports grew 13% in value to $2.44 billion and nine per cent in volume to 799 million litres. The average value of bottled exports increased by one per cent to $5.53 per litre and the average value of bulk exports increased by three per cent to $1.00 per litre, underpinning four per cent growth in the average value of all exports to $3.06 per litre free on board (FOB). This was the highest value since the same period in 2009. “Established and new-to-market exporters are sharing in this strong export growth,” said Andreas Clark, CEO of Wine Australia. There were a record 2102 active exporters in the period, up from 1744 exporters in the same period in 2016. Of these, 1475 exporters experienced a growth in exports of 28% ($451 million) to $2 billion. There has been growth across almost all price points (see Figure 1). Segments experiencing stronger growth included: • Entry level and commercial wines priced at $2.49 per litre FOB and under, which grew at 22% to $505 million • Premium wines priced above $10 per litre FOB, which grew by 23% to a record $672 million Price segment (A$/litre)

Value 2017

Added value

Growth rate

$2.49 and under

$505

$92

22%

$2.50 to $4.99

$805

$21

$5.00 to $7.49

$313

$34

12%

$7.50 to $9.99

$147

$10.00 to $14.99

$191

$28

17%

$15.00 to $19.99

$82

-$1

-1%

$20.00 to $29.99

$108

$30

39%

$30.00 to $49.99

$84

$35

69%

$50.00 to $99.99

$146

$16

13%

$15

30%

$46

$15

47%

$2,442

$276

13%

$100.00 to $199.99 $200.00 + Total

Figure 1: Exports of wine by price segment

ALWAYS READ AND FOLLOW LABEL DIRECTIONS. © Copyright BASF 2017 ® Registered trademark of BASF. W213289.

Figure 2: Value growth by region

12 Grapegrower & Winemaker

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November 2017 – Issue 646

Australian premium sales are also growing in the domestic retail market. According to IRI MarketEdge Liquor the value of Australian wine sales in the domestic retail market at $10 or more per bottle increased by seven per cent; compared to a 0.3% decline at below $10 per bottle in the 12 months ending 30 September. Red wine continues to dominate exports, contributing 74% of export value. Red wine is also the standout growth category for table wine, increasing 16% to $1.8 billion. Exports of white wine grew, but at a much lower rate of two per cent to $546 million. IRI MarketEdge Liquor data shows that red wine is outperforming white in the domestic market. The value of red bottled wines sales went up by seven per cent as opposed to white which increased by two per cent.

Destinations Exports to all regions recorded growth, with the strongest growth driven by exports to Northeast Asia, which increased by $248 million (36%) to a record $926 million. Exports to Southeast Asia grew by $10 million (six per cent) to $162 million, Europe grew by $8 million (one per cent) to $578 million, North America grew by $7 million (one per cent) to $646 million, and the Middle East grew by $1 million (six per cent) to $21 million. In the period, Australia exported wine to 124 countries. In 82 of those countries value of exports increased. Australia’s five largest markets account for 76% of the value of Australian exports. The top five markets by value were: • mainland China (30% share of export value) • the United States (19% share) • the United Kingdom (14% share) • Canada (eight per cent share), and • Hong Kong (five per cent share) Exceptional growth to mainland China continued, with the value of exports up 56% to2017-10-18T10:06:05+11:00 a record $739 million. A major factor in 4724Surround_Grapes this strong growth was an increase in consumer demands.

Reduced tariffs through the China–Australia Free Trade Agreement means exporters now ship directly to mainland China instead of Hong Kong. Australia’s top five markets by volume were: • the United Kingdom (28% share of export volume) • the United States (23% share) • mainland China (17% share) • Canada (eight per cent share), and • Germany (five per cent share). It is important to note that 80% of wine exported to the United Kingdom and Germany was shipped in bulk containers. This has an impact on the reported FOB values that are used in Wine Australia’s Export Report because the value of packaging is not included in the FOB values as it is with products packaged in Australia.

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November 2017 – Issue 646

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Grapegrower & Winemaker

movers & shakers

Giesen to row for depression

Isaac Giesen

Isaac Giesen, son of Giesen co-founder Theo (and his wife Janet), is preparing to solo row the Atlantic to raise funds for organisations working against depression. 24-year-old Isaac Giesen aka ‘The Blue

Rower’, is currently in England training fulltime ahead of his solo row. The journey will take him across the Atlantic Ocean from the Canary Islands to Antigua, and starts on December 12 this year.

He will be rowing for The Talisker Whisky Atlantic Challenge, which is the world’s toughest row with a distance of 4,800 km to cover across the world’s second largest ocean. Isaac will be alone on the Atlantic for up to 90 days, rowing four hours on and two hours off consecutively. He says while his solitude could be overwhelming at times, at least he knows it will be short term. Isaac has lost his aunt and two friends to suicide and it is in their memory that he will be rowing against depression. Isaac aims to raise $1,000,000 to share equally among three organisations supporting those with depression: The Black Dog Institute, Victim Support and Bravehearts. Businesses or individuals who want to contribute to support Isaac Giesen’s challenge against depression can contact Theo Giesen. Individuals wanting to make donations can do so via the Everyday Hero website: https://www.everydayhero. co.nz/event/thebluerower

New Wine Intelligence Aust & NZ manager Wine Intelligence has announced that Rodney Sammut will become country manager for Australia and New Zealand in January 2018. His appointment will follow the departure of Liz Lee who is moving to New York. The data company said Sammut brings an immense amount of insight and wine sector experience, having a 20-year career focused on global insights and the wine category. Sammut was most recently at Endeavour Drinks Group (Woolworths) where he held the position of head of customer insights. Previously, he was the global market analyst at Southcorp, global insights director at Fosters and global marketing manager at McWilliams. “I’ve been a long-term client of Wine Intelligence across a few different businesses. I have always been impressed with their dedication to the industry and admired how they continually find new ways to better understand wine consumers. I am really excited to now be part of this journey,” said Sammut. Wine Intelligence said his experience combined with his exceptional knowledge of wine retail, makes him the perfect fit to lead its growing business in Australia and New Zealand. 14 Grapegrower & Winemaker

Annie’s Lane Vineyard, photo: Camellia Aebischer

TWE sells Clare winery On October 19, Seppeltsfield Wines announced the purchase of the Quelltaler Estate winery and vineyard assets from Treasury Wine Estates. The expansion into SA’s Clare Valley follows Seppeltsfield’s purchase of the Ryecroft winery and vineyards in McLaren Vale, SA earlier this year. Seppeltsf ield w ill acquire approximately 900 acres of proprietary vineyard and lease arrangements in Watervale and Polish Hill, and the existing Quelltaler 1000 Tonne winery. The original Quelltaler trademark is included in the deal, but details regarding the specific transaction will remain confidential. “After 15 years of difficult times the Australian wine industry is on the rise again; mainly due to the emergence www.winetitles.com.au

of China as a strong new market for Australian wine,” said Seppeltsfield proprietor and executive chairman, Warren Randall. “The acquisition of premium viticultural and winemaking assets at this time will support the Seppeltsfield group’s desire to increase its market share in an already rising market.” Treasury Wine Estates will retain ownership of the Annie’s Lane brand, which will continue to be made and promoted within the group’s portfolio. The transaction also includes a long-term bulk wine supply agreement, whereby TWE will purchase luxury wine produced from the Estate’s vineyards in support of its supply strategy, continuing their association with the Clare Valley region. November 2017 – Issue 646

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The Octopus Plus from Niubo Agriculture offers one, two and three row configurations, and multiple tank sizes.

FMR enters new partnership with Spanish manufacturer Vineyard and orchard equipment supplier FMR Group, based in the Adelaide region and Marlborough, has entered an exclusive Australasian distribution agreement with Spanish manufacturer, Niubo Agriculture. The move comes on the back of growing demand from FMR customers in New Zealand and Australia for a range of equipment that is on par with the company’s existing line up in terms of innovation and build quality, but without some of the extra bells and whistles that command a price premium. “The addition of Niubo equipment will complement our existing range and enable us to cover all segments of the market,” said FMR Australian business manager, Cam Clifford. “It will also strengthen our offering in some categories with equipment we currently don’t have.” A new range of Niubo sprayers is good news for small to medium size owner operators seeking a versatile and dependable FMR alternative at a lower cost. The Octopus Plus is just one example, offering one, two and three row configurations, and multiple tank sizes. In the undervine management category, Niubo completes the FMR package with a whole raft of new equipment, including mechanical weeders, mowers, cane sweepers and pruning mulchers. Cam Clifford sees the new partnership with Niubo Agriculture as a perfect fit between two companies with similar attitudes towards business. “Like FMR, Niubo Agriculture is a family run operation with a strong ethos of working with growers to understand their challenges and equip them with the best vineyard and orchard management tools available.” “We’ve built our business on being responsive to what our customers need and ensuring that our products continue to perform in the unique conditions within our key markets.” “One of the great things about our partnership with Niubo is that their team brings this same spirit of collaboration to the table.” You can see more of the range online at www.fmrgroup.com.au or contact FMR Group on 1800 269 773 in Australia or 0800 367 583 in New Zealand. November 2017 – Issue 646

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on the grapevine More wineries charge for tastings than not For the first time ever, more wineries in Australia, New Zealand and South Africa charge for tasting than do not. These key findings come from a recently completed Wine Business Solutions’ Direct to Customer Benchmarking report. “I really think that the University of Central Florida’s Robin Back (Cousin of Charles Back of Fairview fame) can take a lot of the credit here. He was the first to research and confirm that people actually buy more wine when they pay for tastings,” said Wine Business Solutions principal, Peter McAtamney. “We’ve therefore pushed this hard to the 200 plus wine business owners and senior managers who have attended our workshops over the last 12 months across the three countries,” he said. “Logically, if you are given something for free, you value it less. It was great to see this proven in research. Better still to see wineries do something about it. “A lot of the resistance has been down to a fear of upsetting people who for too long have been using the wine industry as

If you are given something for free you may value it less.

free entertainment. That is all changing. Those wineries that are charging are getting that, in order to command a fee, the entertainment product must be better. “Tasting fees also mean more money

to pay for better staff and the training thereof. All of this is good for our industry.” The survey attracted a steady number of responses over the past three years which has given it a consistent view of what’s going on the direct to customer space. For participants selling <50,000 cases, DtC comprised 50% of their wine businesses revenue. This has now reached 60% in the US according to Silicon Valley Bank. “The key reason why businesses are not keeping pace with the US is that, while visitor numbers across Australia, New Zealand and South Africa are up 12% overall, only South Africa managed to keep pace with the US’ DtC growth of 18%. Australia only grew DtC sales at eight per cent and New Zealand, barely at all,” said McAtamney. “This is largely to do with the difference in the type of experience offered and sales training.” Perhaps now is the time to switch from free to fee.

Documenting history SA’s winemaking Hamilton family has privately produced a new documentary titled WineLine – Odyssey. The film follows WineLine – The Hamilton Story, which focused on the early days of the founding family and their arrival to Australia. Odyssey, has been released to mark the 180th anniversary of Richard Hamilton (the first) arriving in South Australia in 1837 and planting the family’s first grapevines. “The film covers the Hamilton family’s journey and remarkable determination to create wine for enjoyment in what would have been, at times, incredibly challenging and confronting circumstances,” said Richard Hamilton, owner of Leconfield. “The Hamilton story also inherently highlights Australia’s journey as a nation growing, developing and evolving both socially and technologically.” The new film retraces the footsteps of Burton Hamilton, through the eyes of son Richard. “We’ve had struggles on our own. Frosts hit over several years, there was the Depression, the War, but they were able to knuckle down and live frugally and get through it.” At the time of writing no official

16 Grapegrower & Winemaker

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Richard Hamilton, son of Burton Hamilton

screening location had been announced, however WineLine – The Hamilton Story is available for viewing by appointment at the Leconfield cellar door in McLaren Vale.

November 2017 – Issue 646

Old Media + New Media For 74% of Advertisers, It’s a Package Deal Let’s face it advertising media decisions are a constant challenge for SME’s, especially “new media” or digital options. A USA local advertising survey shows 74% of Advertiser’s believe combined digital and legacy media (TV, Radio and Press) works best. Only 3% of respondents surveyed said they are buying only digital media. *

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on the grapevine

California fire damage

Imagery by NASA’s Terra satellite (on October 10) recorded smoke from the fires, visible from space. Red areas indicate ‘hot spots’. Credit: Jeff Schmaltz LANCE/EOSDIS MODIS Rapid Response Team

On October 25, California’s Orange County Register compiled a running list of the wineries damaged by recent devastating wildfires, which have killed over 40 people. While the economic impact from damage to the $74bn industry hasn’t yet been determined, Dean Silver of the Sonoma State University School of Business and Economics, and founding member of recovery group Rebuild North Bay, said that the school is “working across student, alumni, faculty, and business communities to facilitate action that ensures a complete and vibrant economic recovery.” The list is subject to change but this was the rundown at the time of publishing:

Napa Darioush Winery: The picturesque estate sustained landscape and vineyard damage, winery building untouched. Domaine Carneros: The Carneros District winery was undamaged, but a one-acre vineyard in Sonoma burned. Helena View Johnston Vineyards: The Calistoga winery was completely destroyed. Hagafen Cellars: The winery and tasting room at this Silverado Trail producer survived, but parts of the

property burned, including the crush pad. Jarvis Estate: This Atlas Peak winery was heavily damaged, but a 45,000-squarefoot cave in the Vaca Mountains is safe. Mayacamas Vineyards: One of the property’s historic buildings burned down, the winery survived. Palmaz Vineyards: The winery’s main building suffered superficial damage. Paras Vineyard: The family farm on Mt. Veeder Road burned, and there is some vineyard damage. Patland Estate Vineyards: Extensive damage to estate and vineyards, according to winemaker Jay Buoncristiani. Pulido-Walker’s Estate Vineyard: A ‘complete loss’ according to Christi Wilson, executive director of The Rancho Santa Fe Foundation. Roy Estate: The winery off Soda Canyon Road in Napa was destroyed by the Atlas fire. Segassia Vineyard: A spokesperson confirmed the Napa winery and ancient vineyards are gone. Signorello Estate Vineyards: Significant damage, though the family is vowing to rebuild. Sill Family Vineyards: Owner Igor Sill said his Napa winery in the Atlas Peak district is a “total and complete loss.

Amazingly the vineyards are untouched.” Sky Vineyards: The Mount Veeder district winery has sustained fire damage but is still standing. Stags’ Leap Winery: Photos showed fire damage, but the extent is unclear. Storybook Mountain Vineyards: The historic winery in Calistoga is safe, but a separate building holding library wines was lost. White Rock Vineyards: One of Napa’s oldest wineries. Has suffered significant damage.

Sonoma Ahh Winery: Winery building completely destroyed, along with its water system, reports owner Bruce Rector. Ancient Oak Cellars: Home, two barns, and tasting counter have been destroyed. The winery’s vineyard at Siert Ranch also damaged. Gundlach Bundschu Winery: Owner’s home burned, and California’s oldest family winery sustained some damage. Despite earlier dire reports, winery buildings are okay. Korbin Kameron: According to its Facebook page, the Glen Ellen winery lost buildings and part of the vineyard. Nicholson Ranch: Despite early reports of big damage, the winery has made a statement via Facebook that it’s still intact and that damage was not significant. Paradise Ridge Winery: The winery has burned down but estate vineyards survived.

Mendocino Backbone Vineyard: Owner Sattie Clark said the Redwood Valley winery was destroyed, “along with all our wine made over the past five years.” Frey Vineyards Winery: Winery and bottling facility was all lost but a winestorage warehouse escaped damage. Oster Wine Cellars: The Redwood Valley winery has been substantially damaged, according to reports.

Collaboration to deliver national trade exhibition On October 25 the Australian Wine Industry Technical Conference Inc. (AWITC), Fair Events and the Wine Industry Suppliers Australia Inc. (WISA) announced a new collaboration to deliver the Australian Wine Industry Trade Exhibition. The three organisations will work closely together on the coordination and running of the exhibition. AWITC Chair Dr Dan Johnson welcomed the partnership. “This collaboration is a very positive 18 Grapegrower & Winemaker

step,” said Johnson. “It’s one in a series of partnerships that extend the impact of the conference, including agreements with the WFA Outlook Conference and the McWilliam’s Maurice O’Shea Award Dinner. These alliances are transforming the AWITC into an ‘Australian wine week’ that no-one from the grape and wine community will want to miss.” WISA Executive Officer Matthew Moate said the agreement to collaborate on future exhibitions was a significant www.winetitles.com.au

one for both suppliers and conference delegates. “It is an exciting opportunity to build a bigger event and deliver greater value for all sides of our industry”. The agreement covers the next three conference cycles, beginning July 2019. The first is to be held at the Adelaide Convention Centre. Conference registrations will open in February 2019 and sales of exhibition space will commence in 2018.

November 2017 – Issue 646

Is India the next China? Rising purchasing power and the increasing impact of westernisation are set to boost the Indian wine sector in the years to come. In its latest report, GlobalData states that the wine sector in India was valued at INR61.06 billion (AU$1.18 billion) in 2016. The market is predicted to grow at a value compound annual growth rate (CAGR) of 19.9% from 2016 to 2021. Despite a high CAGR of 23.2% when calculated in volume, during 2011-2016, India accounted for only 0.2% share of the global wine sector in 2016. The volume share of the market in the Asia-Pacific region is expected to almost double from 1.2% in 2016 to 2.3% by 2021, indicating that India is poised for more substantial growth. “Growing urbanisation, changing lifestyles, and rising popularity of wine, particularly among the upper middleclass urban consumers, is driving the sector,” said Kiran Kumar Akkineni, consumer analyst for GlobalData.

“With rising purchasing power, and increasing wine culture in the country, India offers magnificent growth opportunities for wine manufacturers.” GlobalData’s research evaluates the Indian wine market in three distinct categories: fortified wine, sparkling wine, and still wine. Of the three categories, still wine captured a majority of the market in 2016 with volume shares of 52%. Fortified wine was the second largest category, accounting for 43.6% volume share, while sparkling wine made up 4.4%. “Still wine will continue to lead the

market, growing at a CAGR of 20.4% during 2016–2021, followed by fortified wine and sparkling wine which are likely to grow at CAGRs of 19.4% and 18.7%, respectively, during the forecast period,” said Akkineni. Compared to the four leading countries in the Asia-Pacific region (China, Japan, Australia and Hong Kong), the Indian wine market is relatively consolidated. The top five brands in India held 44.9% of the volume share in 2016, and interestingly, the three top market players - Indage Vintners, Sula Vineyards and John Distilleries - are all Indian. companies.

WISA Impact Awards results On October 19 at Adelaide Town Hall, the Wine Industry energy costs through an environmentally friendly voltage Suppliers Association (WISA) held its 11th annual awards night. stabilising system. The event had been known in previous years as the Supplier of Packaging (sponsored by Australian Vintage Ltd) – Altvin the Year awards and has been given a refresher this year as the Software & By Geoff Hardy, for their cloud-based software, used Wine Industry Impact Awards (WIIA). for bottling and packaging management. Awards were given in eight categories, and were judged on Distribution & Logistics (sponsored by MGA insurance their level of both direct and indirect impact. The winners are brokers) – Seaway Logistics, for their advancements in storage, as follows: distribution and global logistics efficiency at the Mildura hub. Grapegrowing (sponsored by Bentleys SA) – Maxi Cut, for Marketing & Communication (sponsored by WBM Magazine) their hydraulic shears to remove trunks and cordons where – Mongramme for their multi-media tool kit, in partnership with disease or new grafting is needed. WineData, used to maximise customer awareness and sales. Winemaking (sponsored byFLAME_SYN3794 DW Fox Tucker Lawyers) Tourism (sponsored by AV Plus) – Rezdy, for their innovative Name: Viticulture-Proclaim Ad – Lallemand Oenology, for Size: their 60Hmm strategy on producing lower| Round: new wine tourism booking platform. x 185Wmm Date: 8.08.17 FINAL Pagnozzi (account service) | luigi@flame.com.au | +61 2 9402 7672 | flame.com.au sulphur dioxide wines whileLuigi retaining high quality. Start-up (sponsored by Harding Wealth Management) – Engineering (sponsored Pernod Ricard) –SCE Ailytic, forliestheir used wine Note: While Flame has taken great care inby preparing this artwork responsibility for theEnergy printed artwork and copy accuracy with theanalytical client. The printerdecision is responsible platforms for checking artwork beforein plates are made, accuracy in measurements, plates tolerance requirements, registration and construction detailing. Any questions please contact flame before proceeding with the job. Copyright 2017 Flame. Solutions & Alkoomi Wines, for their WA project, minimising production to increase efficiency. ™

Soft on beneficials. Hard on nasties. For more information see your local distributor or visit www.syngenta.com.au Syngenta Australia Pty Ltd, Level 1, 2-4 Lyonpark Road, Macquarie Park NSW 2113. ABN 33 002 933 717. ® Registered trademark of Syngenta Group Company. ™Trademark of a Syngenta Group Company. All products written in uppercase are registered trademarks of a Syngenta Group Company. AD 17-211

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National framework for a strong national voice

The Newsletter of Australian Vignerons

November 2017

Biosecurity Edition While there is always a great deal happening, it seems particularly busy at present. AV has been working across the sector with other wine industry bodies in the areas of advocacy, market access, and importantly biosecurity. This commitment to greater collaboration and more effective industry representation was manifest in the recent signing of an MOU of collaboration with the Winemakers’ Federation of Australia, to concentrate our joint efforts on the issues of common interest. The bulk of this edition of The Australian Winegrower is dedicated to the issue of biosecurity. There still remains much to be done. Perhaps the biggest nut to crack is the change in culture needed by those who carry the greatest risk – the nation’s vineyard owners. The recent experience with Grapevine Pinot Gris Virus has highlighted a broad lack of understanding across the sector about how biosecurity issues are dealt with, and has raised awareness of the importance of the issue.

WHAT IS BIOSECURITY? The response of many growers to the above question will get varied responses. Many would have visions of an inspector in a lab coat, demanding access to their vineyard. Australian Vignerons is the signatory to the Emergency Plant Pest Response Deed (EPPRD) on behalf of the wine industry. This means it has responsibility for projecting an industry voice when biosecurity issues are addressed at the Consultative Committee of Emergency Plant Pests (CCEPP). Unfortunately there are two quick ways to make growers attending an industry meeting switch off. One is to speak in an endless stream of acronyms; the other is to mention the word “biosecurity”. This response is just a symptom of the real problem; and that is a lack of engagement and poor understanding of the importance of biosecurity across those who own and operate the vineyards in this country.

Some current work that Australian Vignerons is currently involved in the biosecurity area includes: • Consultation for the development of the framework for a national management plan for phylloxera, in conjunction with state industry expert bodies such as Vinehealth Australia and technical groups; • Work with other biosecurity bodies toward a streamlined and efficient manner of fulfilling the biosecurity responsibilities required in the sector; • Addressing daily activities under the EPPRD; • Addressing long term biosecurity requirements, such as updating the sector’s biosecurity documents with the help of Plant Health Australia, and others; Australian Vignerons works closely with WFA and Vinehealth Australia, and cooperates with other State and

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Australian Vignerons News

Commonwealth organisations to complete this work on your behalf. There are some worrying signs about the lack of importance given to this vital issue. At a previous meeting in a regional area, I was told by one grower that “biosecurity is not important to me. I am trying not to go bankrupt”. In another incident, a consultant reported after visiting a large vineyard in an important growing region, and asked where their footbath was. “I guess we should really start to do that sort of thing” was the response. There is a real disconnect between the “ideal” of where biosecurity should be, and where it is. It is totally understandable that growers feel that they are not able to take preventive measures that will cost money at a time when breaking even is their number one concern. How can a business owner be focused on a risk that might eventuate in 5, 10 or 20 years’ time, when they are unsure if they will have a viable business next year? Clearly this is a tough ask. However, there are real issues with the low uptake by growers of biosecurity risk management. A return to profitability will ease this passage, but we simply cannot afford to wait that long. There are many initiatives that can be taken at relatively low cost.

CONSIDER THE INTERACTION BETWEEN THE FOLLOWING TRENDS: • With the current increase in global trade and the associated movement of goods and people worldwide, more people are visiting from overseas, and more goods are being shipped from destinations around the world into Australia. While this is all subject to inspection, there is increasing pressure on quarantine resources, and increasing risk. • Recent trade programs and the stimulus of the Export and Regional Wine Support Package is going to encourage more international tourists visiting regional areas, including cellar doors and vineyards. Wines are often sold with a story about provenance,

and research shows that a large number of visitors to wine regions expect to be able to walk through a vineyard. This is likely to increase risk. • While many vineyard and cellar door owners may value biosecurity, many are also guarded about a need for balance in biosecurity messaging. Some have raised concerns that many international visitors find signs warning of biosecurity risks confronting, and there is a need for education of these visitors, and “effective but not offensive” warning signs.

There is a real disconnect between the “ideal” of where biosecurity should be, and where it is.

• Many pests and diseases and their vectors are controlled by targeted and careful chemical applications. There is growing pressure against many of these chemicals, and if recent experience is any guide, when some registrations expire, there is an increasing likelihood that many of these control agents will no longer be available. That makes quarantine and risk management even more important. • Prolonged difficult years for the wine sector has led to a reduction in the number of viticulture technical staff visiting vineyards. A lower head count of wine industry employees in the private sector has been mirrored in the public sector, with many state “Departments of Agriculture” (or whatever variation they have on that name in current times) now having fewer specialist staff advising growers and vineyard managers. Growers are less willing or able to pay for specialist advice, and vineyard consolidation in many regions has been necessary in

order to achieve economies of scale needed for financial sustainability. This means “less feet per hectare” walking through the vineyards and scouting for potential problems. As a result incursions may not be detected in a timely manner in future. • Many wine companies have consolidated processing operations, with a trend toward a smaller number of large volume, highly efficient processing facilities. This means a greater volume of fruit being transported between regions and across state borders, possibly increasing biosecurity risks. Similar consolidation has occurred in many vineyards, with large vineyards often utilizing contractors that travel between regions and across State borders. • Australia, as a relatively high cost producer, cannot afford to lose high value markets. Vineyards in this country do not have many of the diseases and pests that are a major impediment to production overseas. Failing to preserve this special status risks increasing the cost of fruit and wine production, and it may therefore add to the sustainability challenge. At this stage, I must hold up my hand. “My name is Andrew, and I have a problem. I haven’t been strict enough with biosecurity in the past, and this may be part of the current vulnerability in biosecurity across the wine sector”. There is some solace in knowing that I am not Robinson Crusoe. I have to confess that the main focus during my employment history was on generating a return, and growing good quality wine grapes, rather than thinking in terms of managing biosecurity threats. During the rapid expansion in the wine industry during the heady days of planting, there were shortages of everything - posts, wire, and in particular sound planting material. The main focus was getting a vineyard in the ground, and getting a crop as soon as possible to get a return on the investment. This meant planting large areas of vineyard as cheaply as possible. I remember taking cuttings from mother vines,

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callusing them up in soil pits, and then planting out large areas - over 40 ha at a time. Many growers were offering a sideline by acting as nurseries, with many having little concern or knowledge of phytosanitary measures. At this time any decision to plant rootstock vines was made on the basis of chasing a reliable yield, or for nematode or salt tolerance. It is debatable how many might have been chosen with a long-term view of biosecurity risk management. There were many obstacles to the choice of rootstocks in the rapid expansion of the late 90’s and naughties. First was cost, with a grafted bare rooted vine often selling for $5 - $6 each. This compares with an own-rooted vine selling for around a dollar; sometimes less. And then a grower might take their own cuttings and callus them. The other major obstacle was a strong prejudice against rootstocks from many wine companies. There has long been a belief that own rooted vines give better quality wine. This may be in large part due to how the vines are managed, and also the scion material used. Wine companies would often refuse to offer a contract to vines planted on rootstock, in the belief that they would be committing to over-cropped, poorly coloured, low flavour fruit. In part this was the case, and many growers found that grafting on high yielding stocks such as Ramsey and K51-32, and K41-40 did offer very high potential yields. However, when rootstock vineyards were well managed, and the irrigation and nutrition was well - managed, there were benefits in wine quality as well as greatly reduced water use. Yalumba Nursery deserves credit for a lot of the practical research work in this area. With much of the expanding development being planted on land with no previous history of vineyards there were few concerns with nematodes or other potential problems. A vineyard could be rapidly developed and yield enough to reach break-even point in relatively short time.

There are significant areas of old vines in many regions, and these vines, having deep root systems and a balance achieved over many seasons of careful management, are producing top quality fruit, resulting in high value wine. There is no question that these vines are a valuable asset, and that every effort should be made to protect that asset. But what about redevelopment areas? The areas of replant where varieties are changed, or vineyard patches altered to better align with soil types? These would be areas where rootstocks would be a logical choice from a risk management perspective. The other point of resistance against choosing rootstocks in past years was that some of the material being planted and sold had issues with graft compatibility, and some combinations had a higher failure rate than barerooted vines. A grower shelling out a higher development cost and then encountering any level of failure would be very disturbed indeed. A sound bare – rooted vine or cutting would often be a more reliable proposition in regard to establishment than a poor quality grafted vine. That was what I encountered in my early years as a technical vineyard operator

and vineyard manager. Now, with thinning hair and the experience of having travelled up a few dry gullies I can say with confidence that much of the resistance for rootstocks in those days was utter tosh. While acknowledging the icon value of many bare – rooted old vines, there are really sound reasons for careful consideration of the new vineyard development and redevelopment process. As a sector we should ensure that we learn from mistakes of the past. Firstly, it is not rootstocks per se that lead to wine quality problems. It is a combination of the scion material, the type of rootstock chosen, and most importantly the way that vines are managed that determine fruit and wine quality. Having an entire region planted on rootstock does not seem to be holding Bordeaux back in the marketing stakes. The issue about whether to plant on rootstocks, or which type of rootstock best suits the site, scion, intended production goals and future resistance to root-borne threats is one issue. The other consideration is the vitally important need to use clean, sound material from a reputable source. The additional cost of rootstocks is significant when compared with developing on own

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asset value rather than chasing quick returns at lower possible cost. For a quick comparison – consider the process of buying a new vehicle for the vineyard business. Many grape growers choose to pay extra for a more reputable brand of vehicle, and understand that paying more will give you a more reliable vehicle that will last longer. Why then, would these same people develop a vineyard at the lowest possible cost, when they would hope that vineyard would have a life span of more than twenty-five years?

roots or cuttings, but in the context of risk management and longevity it is a valuable risk management tool. Sound biosecurity risk management will comprise a number of measures, including restriction or prevention of access, checking all incoming visits to vineyard properties, compiling a visitors’ register of all incoming vehicles and people, ensuring that no planting material or any incoming traffic has come from an infested area; for example preventing access from contract machinery that has been operating in a PIZ. Most importantly making sure that planting or grafting material is from a clean reliable source, and conducting virus testing before grafting. If you have a vineyard with valuable bare-rooted vines, it is even more important to restrict access and preserve that asset. This may sound like common sense, and usually as growers, we will have these conversations and nod sagely in agreement with the need to take extra precautions and we say that we take all the appropriate measures and manage risk. Then we will go home, think that it is all too hard, and forget it. Perhaps it is time for a new paradigm in considering the approach by the sector to biosecurity responsibilities. The technical material will tell you that it is a shared responsibility. That means that if there are gaps in the system, it increases the risk for everyone. In terms of a growing region, if the region as a whole has a sound and solid approach to addressing its responsibilities, then it rubs off on all vineyards in that region. Conversely, any vineyards not doing so increase the vulnerability of all.

This new paradigm might be to consider the vineyard as a regional and national asset, and the biosecurity response similar to a vaccination program against communicable disease like smallpox or polio. In a similar way to establishing “herd resistance”; the ability to keep diseases at bay on a national scale by vaccination of as close as possible 100% of the population, the ability of a region, or the national vineyard to resist biosecurity threats will depend on the degree of engagement of all vineyards in biosecurity risk management. There is a case to consider the difference between vineyards in term of asset value. Vineyards that comprise resistant rootstocks, and are well managed, or those with own rooted, icon vines but have strict control over access deserve a different valuation than those that may be more vulnerable to future biosecurity incursions. There is clearly less risk for a buyer in purchasing a more “resistant” or lower risk vineyard. This approach to long-term asset valuation, with consideration of risk may offer an additional incentive for uptake of biosecurity measures. Where vineyard redevelopment is carried out, the use of phylloxera - resistant stocks should be viewed as a matter of strategic importance. It is true that vineyards tend to produce more reliable wine quality once they have achieved balance, and that usually takes some time. It is therefore important that we start replacing the national vineyard asset, or the “living balance sheet” in terms of strategic risk management, and that when new development or redevelopment occurs, the lessons of past are remembered, and that the investment is seen in terms of long term

It is absolutely imperative that all new development and redevelopment is carried out only using clean, disease and virus-free planting material. There are finite resources for virus testing in Australia, and enhancing this capability should be a focus for future action. This issue has been highlighted during the recent experience with Grapevine Pinot Gris Virus. The international experience suggests that this virus, that was first discovered in Italy in 2012 and has since been confirmed in many countries, was present for some time. It was only categorized as a virus since technological advances have allowed the ability to identify the casual agent as a virus. It is possible that there may be other viruses “waiting in the wings” or growth abnormalities in vines that are yet to be attributed to viruses. As technology improves it is possible that more discoveries of viruses will be know, and therefore a greater requirement for testing of existing germplasm, and the need for sound testing and quarantine work as we continue to strive for higher quality and more diverse planting material. The Vine Improvement and Nursery sector deserve recognition in this ongoing work, and Wine Australia for its ongoing support. While a return to profitability will make embracing this issue easier, it is something that needs to be started immediately, and by the entire wine sector. The first step in addressing the problem is to recognize that we have it, and that we are all in it together. While Australian Vignerons is committed to working on this issue on behalf of all in the wine sector, it will be more effective in this vital role with stronger and broader support from winegrowers across the nation. Andrew Weeks Australian Vignerons Chief Executive Officer

grapegrowing PostFlowering Vineyard Management

Here’s to a healthy vintage

Your 2017 post-flowering vineyard guide The vines are off and racing and another vintage is just around the corner, so it’s a good time to check that bases are covered. Viticulturist Sam Bowman is here to lend a hand with his post-flowering vineyard guide. Pest and disease management

ost-f lowering it is important to maintain powdery mildew management. Infection on berries can cause scarring, which can be an entry point for botrytis. Coverage on the leaf will greatly reduce photosynthetic capacity of the vine, delaying ripening. In areas conducive of the disease, keep spray intervals at 7-10 days or apply a systemic fungicide pre-bunch closure. An outbreak of downy mildew once berries are pea size will not impact on yield, but, if a secondary infection takes hold, a significant amount of canopy loss will impact ripening. For that reason it’s important to maintain protective sprays if conditions are favourable. For many vineyards grafting and reworking a downy mildew infection can greatly reduce the growth and timeliness of getting back to viability. In the instance

where vines aren’t fruiting, phosphorous acid is the most effective spray to use if an infection takes hold. Botrytis infection occurs in decaying floral tissues (caps) and aborted berries and bunches. Infection doesn’t germinate immediately as there is a natural concentration of antifungal compounds within the berry that limits activity of the spores. Watch closely for any signs.

Leaf removal in wet areas that have issues achieving optimum ripeness can have a positive impact.

Latent infection is germinated in the presence of sugars and amino acids which accumulate during the ripening process (typically around 8 Baume), so prevention starts now. Bunch crowding and leaf layer number will increase the risk of infection later in the season as will excessive vigour, so bunch thinning and shoot positioning early are good preventatives. Critical spray application is at 80% capfall & bunch closure to ensure the latent infection is eradicated. Ensure bunch application is sufficient and employ leaf plucking in areas with a high leaf layer number, as the fungicide will need to get under the cap for full effect. Disease management should also reduce the physical pathways of infection. Removing watershoots, keeping undervine growth to a minimum, trimming/ skirting blocks with vigorous canopy (and wire lifting if applicable for increased

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Shoot thinning and wire lifting helps development of soluble solids in the berry.

airflow), will greatly reduce the risk of infection for most vineyard diseases. Protective sprays will only be effective if the coverage is comprehensive. Testing the spray coverage with litmus paper through the season can ensure adequate treatment.

Canopy management Leaf removal in wet areas that have issues achieving optimum ripeness can have a positive impact. Leaf plucking in the bunch zone will improve airflow, increase spray penetration, expose fruit to sunlight, decrease pH, potassium and TA and reduce herbaceous characters and vegetative flavours in the resulting wine. Usually two or three leaves around the fruiting zone is sufficient to induce a vine response. This operation can be done by hand in smaller vineyards or mechanically in larger ones (many vineyard contractors provide this service). Trimming can be employed in most vineyard situations via quadbike or tractor mounted units and will assist in canopy airflow and sunlight interception onto the developing buds for the following season.

26 Grapegrower & Winemaker

AT-A-GLANCE: Prevention is better than cure, so keep an eye out on these four areas:

Pest and disease • Manage mildew to avoid scarring, which can cause botrytis problems • Be sure leaves are clean for good photosynthesis • Think about fungicide pre-bunch closure • Thin and position bunches and leaves to avoid Latent infection • Remove watershoots and keep under-vine growth to a minimum • Test spray coverage throughout the season

Canopy Management • Leaf plucking in the bunch zone will improve airflow and spray penetration • Good airflow and exposure to sunlight can reduce herbaceous characters in wine • Increased Leaf Layer Number has a correlation pH issues in wine • Think about buds and where you will be laying down/pruning next winter

Nutrition • Consult your agronomist to find out what vines are hungry for • Be careful to balance nitrogenous forms so vines don’t end up growing foliage instead of grapes

Irrigation • The period between fruitset and veraison will make up 35% of a vineyards water usage • Cross reference your irrigation schedule with BOM evapotranspiration data

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grapegrowing In vineyards that struggle to transition from a vegetative to a reproductive state (high vigour), severe trimming of the growing shoots can cause a hormonal response and “shock” the vine into a reproductive cycle. Shoot thinning and wire lifting in VSP set up vineyards will reduce leaf layer number (LLN) and assist with effective development of soluble solids in the berry (sugars and other metabolites). An increase in LLN has a positive correlation with an increase in Potassium in the berry which can cause pH issues in the resulting wine. Potassium binds with tartaric acid in the berry forming potassium salts (potassium bitartrate) which lower berry acidity and increase berry pH, this also imbalances the ratio between berry tartaric:malic acid resulting in a more pronounced sour taste in the grapes and resulting wine. If you’ve had issues with pH and plummeting acids, this may be one cause and should be investigated with your winery. It can make a huge difference in how the fruit is treated as it is processed and valued.

Shoot positioning early can greatly reduce the risk of Latent infection.

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November 2017 – Issue 646

In terms of canopy architecture, be mindful that the fruiting buds for the 2019 season are being developed in October/ November. Look at your vines and in particular where you will be laying down/ pruning to next winter. Ensure there is adequate sunlight reaching these buds and manipulate the canopy sooner rather than later if there is too much shading as it can have repercussions for the following season.

Nutrition After flowering and early fruitset, avoid drawing nutrients from nitrate forms (calcium nitrate/potassium nitrate/ magnesium nitrate). Instead, opt for sulphates such as folias and kelps for trace nutrients. I like to use calcium silicate sprays and kelps to build structure in the developing berry and magnesium sulphate (Epsom salts) in varieties susceptible to bunch stem necrosis (BSN). Tissue tests will give an indication of balance, so consult with your agronomist to get a snapshot of what your vines are hungry for at this stage of the season. If you’re deficient in N, treating via the foliar is the best option to liven up the

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growth but be careful with the balance of the nitrogenous forms. Nitrate:ammonium should be 1:3 in the plant so testing the tissues, even in one block, is a good way to get the balance right and avoid the vines growing foliage and not focusing on reproductive tissues.

Irrigation As canopy density increases postf lowering so too does irrigation requirement. The period between fruit set and veraison will utilise 35% of the yearly water requirement. Using monitoring devices is the most accurate tool in decision making when scheduling irrigation shifts, but if they aren’t available, a few calculations can ensure you are in the ballpark. Cross referencing an existing irrigation schedule against the local BOM evapotranspiration data and multiplying by a reference crop coefficient for your region, for this stage of the season, will give a rough guideline to the requirement needed by the vine. There are many guides to this online and it’s a great reference to compare your schedules with. Here’s to a happy and hassle free growing season.

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Grapegrower & Winemaker

grapegrowing SUPPLIER UPDATE

Time for an upgrade Switching to a new sprayer was an easy choice for Russel Oates of WVC Viticulture. That choice was Silvan’s TurboSCRAM Vineyard Sprayer, which was developed using feedback from the grapegrowing community. A recently introduced sprayer has received strong uptake in the grapegrowing sector. Silvan Australia’s recently introduced TurboSCRAM Vineyard Sprayer has been developed with an extensive range of features that were created through feedback from vineyard owners, managers and viticultural consultants as well as spraying contractors using existing sprayer choices. Most of the new features reflected a demand for a sprayer that helped to contain input costs, applied chemicals to maximum benefit, with comprehensive penetration and coverage of the vine canopy with minimal downtime. Simple and effective control options that provided operator safety and benefits like shorter turning circles at the headlands or end of rows have further enhanced the adaptability of the new TurboSCRAM. Based at Wilyabrup in the Margaret River Wine Region WVC Viticulture services vineyards in the local area spraying about 100 hectares each season.

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WVC Viticulture’s owner Russell Oates is currently in the second season of using a Silvan TurboSCRAM Vineyard Sprayer. Russell purchased his ‘SCRAM’ from local Silvan dealer Nicholls Machinery in Busselton. He upgraded from an older style standard type sprayer. Russell sought the option of hydraulic row width adjustment to suit the varying row width configurations in the vineyards he services. “A lot of the time we are able to run the ‘SCRAM’ in economy mode with the choice of low rate or high rate spraying giving us the ability to meet individual vineyards requirements. “The Silvan TurboSCRAM has been a good choice for us as we tend to do a lot of different things for different vineyards. “We have been well supported by Nicholls Machinery in sorting out a few minor issues as we became more and more equipped to use all the features of the SCRAM”. Silvan combined its existing Turbomiser spray technology with new features including the 320 mm diameter German made high performance hydraulic drive centrifugal fans that are engineered to provide the high air velocity needed for optimum spray coverage. Each of the fans operate at low noise levels and with high efficiency powered by the hydraulic power pack that can be disengaged during tank fills and spray agitation for increased operator safety. These fans draw their air from a height of two metres with one fan at each end of the air tube wrap of the sprayer. Specially designed the spray tube wrap is supported by an anodised marine grade aluminium exoskeleton with its wraparound design that creates air turbulence in the vine canopy and with the high velocity air streams shadowing in the rows is avoided giving maximum spray coverage.

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November 2017 – Issue 646

The TurboSCRAM sprayer in action

A key benefit is even air distribution and the elimination of leaf blockages or fruit damage by a sandblasting effect. Built on a rectangular steel chassis the spray boom has hydraulic opening and closing plus rollers that allow varying vine row widths to be served. The chassis also has a tandem axle for a smooth ride behind the tractor with the tow hitch design enabling tighter turns at the end of rows.

The Turbomiser technology provides individual spray nozzle rate control from the tow tractor cabin; with low nozzle wear and a narrow droplet spectrum for target spraying with excellent coverage and efficient chemical use. For more information on vineyard spraying applications and the Silvan TurboSCRAM contact Silvan Australia on 1300 745 826 or email info@silvan.com.au for technical advice or specifications.

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Research to use bacteria in revolutionary ways A new Lincoln Agritech research program is looking at ways of using naturally-occurring bacteria and fungi to increase the availability of nitrogen to plants and improve plants’ tolerance to stress. A second program will work towards naturally removing ‘off’ flavours in wine. Biotechnology team manager Dr Richard Weld, who is leading the research, said the New Zealand Ministry of Business, Innovation and Employment has awarded the programs a combined $8.2m. “This is a notable achievement for a small organisation,” he said.

Nitrogen uptake and reducing stress The first of the two projects will benefit the forestry and pastoral sectors by allowing pine trees and grasses to convert atmospheric nitrogen into plant-available

After this, the fungalbacterial hybrids can be introduced to pine trees and perennial ryegrass. The combination will make the plants more resistant to stress and more able take up nitrogen. mineral nitrogen in the same way that legumes such as clover do. Weld said this can be achieved by optimising the natural microbial communities associated with the plants,

thereby creating new symbioses between plants, bacteria and fungi. “We will select bacteria that fix nitrogen and that enhance plant tolerance to stress,” said Weld. “These bacteria will then be combined in symbiotic association with two fungi which naturally live within plants. “After this, the fungal-bacterial hybrids can be introduced to pine trees and perennial ryegrass. The combination will make the plants more resistant to stress and more able take up nitrogen.” Weld claimed that no other researchers have attempted a triple symbiosis between fungi, bacteria and these plants. The research team from Lincoln Agritech, Lincoln University, Scion and AgResearch includes scientists who have been instrumental in developing fungal biocontrol endophytes. The team are working with commercial

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November 2017 – Issue 646

The Lincoln Agritech Biotechnology Group (from left to right): Dr Richard Weld, Dr Johanna Steyaert, International Intern Camille Vagner, Nicholas Glithero, PhD Student Thomas Flinois and Simon Lee.

companies which are already producing and licensing fungal endophytes; the new fungal-bacterial hybrids will be added to their product lines.

Off flavours The second research program involves using bacteria with two unique features: they are naturally magnetic and have an unusual sulphur metabolism that allows them to derive energy from hydrogen sulphide. This means they can be controlled using magnetic fields and

used to remove hydrogen sulphide from wine, which can be responsible for ‘off’ flavours. Weld said the research will use the wine industry as an exemplar, but the technology can benefit other industries where hydrogen sulphide is also an issue. The program involves researchers from both Lincoln Agritech, Plant and Food Research, Aix-Marseille University, in France, and will take place over a twoyear period.

“Our job is to do the over-the-horizon science to keep our primary industries competitive. We are very grateful to MBIE for supporting these research programs, and we are looking forward to helping the wine, pastoral and forestry sectors keep their competitive edge on the world stage,” said Lincoln Agritech CEO Peter Barrowclough. Lincoln Agritech is an independent multidisciplinar y research and development company owned by Lincoln University.

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Nature’s lawnmowers Running sheep through the vineyard to save on slashing and costs What keeps you warm, tastes good barbecued and saves you money in the vineyard? It’s sheep. Camellia Aebischer lays down the ground work for things to consider before running sheep among the vines.

amb chops for dinner, ugg boots in the winter and lanolin cream on dry skin. Sheep are an underrated resource for winegrowers, and they’re about to get a whole lot more useful. Letting sheep loose in your vineyard might seem like a pretty terrible idea, but at the right time of year, when slashing is in order and buds are yet to burst, they can be a great source of free labour. A good handful of wineries around the country let sheep loose at the beginning of spring to control weeds and add natural fertiliser. “Devil’s Lair has run sheep in select vineyards for many years. After harvest, sheep graze in the vineyards to reduce weeds under the vines and between rows, which otherwise would need to be controlled with mechanical slashers or mulchers,” said Simon Robertson,viticulturist at Devil’s Lair in Margaret River, WA. “There are many benefits to sheep grazing, including reducing costs for labour and fuel, reducing the need for herbicides and reducing carbon emissions,” he said. Controlling weeds is important so that beneficial plants can establish themselves in the inter rows. In spring, Robertson is careful to remove the sheep before things get too hairy.

AT-A-GLANCE: A checklist before buying sheep • Is the timing right? Sheep should go in post-vintage and come out at budburst. • How high are your vines? Things might get knocked around • Do you have sufficient fencing? • Are there water sources available? • Do you have a mustering point and room for a holding yard? • Is it worth it? Your vineyard shouldn’t be too small. Around 20ha minimum. • Do you have a suitable livestock agent, and funds? Lambs cost around $100 a head. • Who is going to do the hard work? Consider needing extra employees. • Are there exposed colourful fittings on irrigation? Sheep love to chew things that look like food. • Do you have channels in place for processing and selling on meat/wool?

“The sheep are kept in the vineyard blocks up until budburst, which is when they might start to create damage on newly grown shoots.” Before throwing a bunch of sheep onto your property, there are a few important considerations to be made. At a seminar organised by the Clare Valley Wine Grape Growers Association, PIRSA senior veterinarian Nigel Baum, Frank Nicholls of O’Connor Harvesting, and Clare grower Ian Radford explained the ins and outs of running sheep.

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What you’ll need The largest investment for an uncontained vineyard is the installation of fencing. Depending on the breed, sheep can be cheeky, and appropriate fencing will be needed to avoid escapees. A parameter fence is necessary, as well as some holding yards. Whether you’re ‘borrowing’ the sheep from a neighbouring station or buying a flock of your own, some smaller holding yards are necessary. Portable fence pieces

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Choose the right breed for a good temperament.

that hold around 200 sheep can be bought for $5-10k (depending on if they’re new or used). Water troughs also need to be available at sufficient points throughout the vineyard. This can be easily integrated in to the existing irrigation system.

Choosing a breed The two main breeds that were discussed during the seminar in Clare Valley were Merinos and Dorpers. The merino name might sound familiar, as they are commonly bred to produce wool products, namely clothing and accessories. Merino sheep tend to be calmer in nature than the Dorper, which is known to be a bit frisky. The drawback of a Merino is that its wool can end up saturated in cooler climates, which causes infection and wool rot. The Dorper is a shedding sheep, which reduces chances of wool rot and infection (not to mention the need for shearing). This puts winemakers at risk of finding ‘hints of lanolin’ in their juice, as the sheep will rub against posts and wires to loosen wool. A handful of wineries have chosen to invest in some Southdown sheep, otherwise known as ‘baby doll’ sheep. November 2017 – Issue 646

Their short stature and ‘cute’ features make them ideal for vineyard mowers, as well as marketing material. This can make up for their lack of potential for wool or lamb sales. Those three breeds aside, there are hundreds of other sheep to choose from. Speaking to station owning friends, or your local farming or primary industries body can help to pinpoint exactly which to choose for your climate and needs.

Toxic weeds Some unlucky sheep could meet their fate at mealtime by ingesting a toxic weed. Salvation Jane (Echium plantagineum) and black nightshade (Solanum nigrum) are the two most likely culprits of poisoning in sheep, and are known to grow rapidly. Salvation Jane, also known as Paterson’s curse, is a flowering weed with small purple bell shaped flowers. It is an annual plant, but also a prolific seed producer. The plant tolerates drought very well and can rapidly establish when there is an opportunity. Black nightshade, also known as blackberry nightshade, commonly flowers most of the year in WA and SA, but is prevalent all around Australia. In varying weather conditions the plant www.winetitles.com.au

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Premium defence against downy mildew Last month I talked about the important steps to control powdery mildew. This month, I’d like to focus on downy mildew. As with successful powdery mildew management there are good pre-infection strategies for downy. Pre-infection fungicides defend against downy mildew attack and must be applied as close as possible, before infection begins, to ensure new growth is well covered. There is a broad range of pre-infection fungicides to choose from, including copper oxychloride/hydroxide, dithianon, mancozeb, REVUS®, BRAVO WEATHERSTIK® and AMISTAR®. Growers should maintain a regular program of cover sprays and if inclement weather and an infection risk is likely, the rainfast alternatives of REVUS, AMISTAR and BRAVO WEATHERSTIK are proven performers. Prior to and during flowering the leaves and shoots expand rapidly. After flowering, the bunches grow quickly. Most preinfection sprays act on the surface of the vine tissue. They need to be present in sufficient coverage and dose before a spore lands on that surface so that the fungus contacts enough chemical and is killed. As the vine grows, it expands. This spreads out the layer of fungicide like dots spread on a balloon when it is blown up. With this expanding tissue, the downy spores have a much better chance of landing in a gap in the spray cover and growing into and infecting the vine. Early in the season when vines are growing rapidly, the protective spray cover with the basic sprays like copper, mancozeb and metiram can remain effective for as few as three to five days. Later, as vine growth slows, effective spray cover with these products might be 10 to 14 days. A good spray program will take these factors into account. Finally, don’t forget to adjust water spray volumes. Larger vine canopies need more water for coverage. Insufficient water and subsequent under dosing of chemical with dilute spraying has clear implications for product performance and resistance development.

Sufficient holding yards are needed for winegrowers considering sheep. Photo: Cam

often acts annually and dies off from cold or frost, but with milder conditions it has known to exist perennially. Cape tulip (Moraea flaccida and M. miniata) is another common weed that is known to cause cardiac arrest in many animals. It’s tall, has a grassy appearance and produces small pink flowers.

Biosecurity risks When a sheep ingests a plant, the seeds can stay in the gut of the animal for up to 4-6 weeks. If sheep are coming from different pastures affected by troublesome weeds, bringing them in to the vineyard can be a biosecurity risk. Although sheep take care of eating the weeds, if they’re being placed faster than they’re removed, it could cause an imbalance in the vineyard. It’s best to make sure sheep are clean (no seeds on their wool) and have come from a risk-free paddock before letting them roam.

Health and safety Vine Talk is compiled by Dave Antrobus, Syngenta Solutions Development Lead dave.antrobus@syngenta.com 0429 133 436 36 Grapegrower & Winemaker

Like any livestock, sheep can carry plenty of diseases. Some of these are transferrable to humans so the sheep will need to be vaccinated, regularly ‘drenched’ (given medication for things like worms and antibiotics), and workers should be diligent about hand washing when handling them. Care also needs to be taken when handling sheep as back www.winetitles.com.au

November 2017 – Issue 646

INNOVATION FOR GROWTH

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and knee injuries are common for station workers. If you do have any pressing concerns over an infection or disease (on you or the sheep) there’s a national animal emergency disease hotline that’s reachable on 1800 675 888. Alternatively, your local vet or primary industries body will be able to provide advice and information.

Things to keep in mind There will be some logistical challenges and possible battles with sheep chewing on irrigation lines, or escaping to the neighbour’s property. Robertson adds that “producers need to be very careful not to spray, as the sheep will absorb the chemicals”. If the label specifies “do not graze” then don’t take the risk. “Sheep may damage irrigation drip lines and valves, so producers should anticipate the need to repair these as required,” he said. “They need to be contained within the right vineyard block November 2017 – Issue 646

areas as grazing in waterways can create erosion.” On the plus side, sheep can provide low cost labour, plenty of free minerals through urine and faeces and a potential second income. There are also direct savings from the cost of slashing, spraying and tractor passes. At Cumulus Vineyards near Orange in New South Wales, they’ve been gathering data on sheep for the AWRI’s Entwine program. Running seven sheep per hectare on their vineyard until everything had been eaten, saved the vineyard one whole pass with the tractor and one with a slasher. That’s a lot of dollars in labour, petrol and chemicals. Depending on your vineyards usage, there are also opportunities to save on pesticides and herbicide for spraying weeds. To find out more about setting up for sheep, speak to your state primary industries body. www.winetitles.com.au

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grapegrowing

From making cars to Pinot Noir Conma Industries had made components for the car industry in South Australia for 35 years, but as domestic car manufacturing wound down the company looked toward grapegrowing. Adelaide-based Conma was wellprepared when car manufacturing in Australia finally came to an end last month with the closure of Holden’s Elizabeth plant. The former car part maker had also started to manufacture parts used to repair metal vineyard trellis posts for SA company Ocvitti, back in 2011. When Ocvitti introduced these trellis posts in 2015 under the label ‘Ocloc’, business across Australia boomed. The innovative products have since been successfully sold internationally, especially in California, following a ban on toxic wooden vineyard posts there in 2000. Conma Industries’ general manager, Richard Rebbeck, indicated that vineyard products were now to become the largest part of their business as the manufacture of new car components ends. “It used to be the biggest part of our business, but over time Mitsubishi closed and then Ford went last year and production [has wound] down at Toyota and Holden, so it’s been drying up over a period of time,” Rebbeck said. In September, the company received a $320,000 grant from the SA government’s Automotive Supplier Diversification Program to progress its diversification into the wine sector. Conma will use the funding to help

Conma Industries are shifting focus to Ocloc posts as car manufacturing has wrapped up in South Australia.

manufacture specialised tooling, and to modernise and expand machinery to develop additional products that will enhance the Ocloc steel trellis system range and support further growth in the horticulture market. The company manufactured about 100,000 posts from late 2016 to 2017 and will have the capacity to produce up to 250,000 posts next year. “Now Conma are putting in three new lines to make sure we can meet the manufacturing goals that we have. There’s certain times where we just can’t keep up with the demand,” said Ocvitti designer

and director Brian O’Malley. Grapegrowers may choose to slowly replace broken pine posts as they go, or replace wooden posts altogether. Wooden vineyard posts are traditionally treated with CCA or creosote, which cannot be legally burned, so they are notoriously difficult to get rid of. This results in large piles of broken posts piling up somewhere at the edge of the vineyard. O’Malley said there were 85 million of the potentially toxic wooden posts in Australian vineyards, of which about 4.2 million failed and needed replacing each year. “What’s happening is people are testing and testing the product and coming back and saying thank goodness there is finally something that is really strong with good longevity,” he said. Design features of the Ocloc post include soft wire holes to stop wire from wearing, high-tensile steel, and a zincaluminium alloy coating called galfan, which gives the posts twice the lifespan of galvanized steel. Ocvitti has supplied its Ocloc posts and systems to vineyards in South Australia, Tasmania, Victoria and New South Wales for wine companies including Taylors, Seppeltsfield, Henschke, Serafino and Paxton.

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November 2017 – Issue 646

SUPPLIER UPDATE

Protecting grapes for a quality harvest When sunburn strikes a small canopy, bunches are at risk of sun damage which can decrease overall yield. Growers, Rod and Carol Gribble have found a solution.

enda wine grape producers, Rod and Carole Gribble, aim for high quality every year from their Chardonnay and Durif vines. “We do the best we can all through the season, but the weather can always throw a spanner in the works at any time,” Rod Gribble said. This ‘spanner’ can range from heat waves to hail, or sometimes both in the one year, like many Riverina growers experienced this season. The Gribbles have been producing wine grapes for local wineries for the past 10 years and they know what their buyers are looking for – nice clean fruit, no disease and no sunburn or shrivelled grapes. So when their new Durif vines set fruit in only their second year, they knew they would have to take special care of them. “They weren’t supposed to set much of a crop this early, but they did,” Gribble said. “Because the vines were so young and had such a small canopy, we had to do something to protect bunches from sunburn.” His agronomist at MIA Rural Services (now AGnVET) in Griffith suggested Surround, a particle barrier coating based on kaolin. After a bit of research, they decided to give it a go. “There are a few different products available, but Surround was the only one that seemed to work all the time and one of the wineries we supply has used it in their own vineyards,” he said. “We know we’re always going to have some hot bursts in January and February and when that heat comes along, anywhere from about 32 degrees and upwards, the vines stop growing, the tendrils curl up and the plants just shut down no matter how much water you put on them.” After some trial and error in application, all their Durif grapes were coated in 25 kg/ha of Surround in time for a hot spell of around 40 degrees in the week before Christmas. They also used 10 kg/ha of Surround November 2017 – Issue 646

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Rod Gribble from Yenda is using Surround to protect his Durif and Chardonnay grapes from sunburn and heat stress.

on a few rows of their Chardonnay grapes, to provide a comparison between treated and untreated crops. On December 19, they went out with a thermal heat gun to see what difference it was making in the paddock. “The ambient temperature was about 40 degrees and the leaf temperature of the unsprayed chardonnay was 39 degrees, but the coated chardonnay was down to around 34 to 35 degrees,” said Gribble. In their Durif vines, which had been coated with even higher rates of Surround, the temperature was between 30 and 32 degrees. “The Durif never shut down in the hot weather this summer, they just kept on going,” he said. The same was observed with the four rows of Chardonnay that were sprayed with Surround. He said the Durif vines were also left relatively untouched by disease. “We think that because the plants were healthy and growing, they were better able to suppress diseases, but we’re not really sure,” he said. “We also saw some delayed maturity where Surround was applied in the Chardonnay, as we had a direct www.winetitles.com.au

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Grapegrower & Winemaker

grapegrowing

Because the vines were so young and had such a small canopy, we had to do something to protect bunches from sunburn. comparison with Chardonnay that was unsprayed. “If Surround does delay maturity and as long as the grapes remain sound and free of disease, this might help some wineries spread out the crushing of the vintages, however, much more evaluation needs to be done on this matter.” The Gribbles harvested 35 tonnes of Durif grapes in early March from five hectares of vines. “We thought that was quite good, given all the sun and hail and everything else they put up with on such exposed bunches,” he said. Gribble added that the Chardonnay yielded substantially more fruit where the vines were protected by Surround, with less breakdown in the fruit. The particle film technology in Surround was developed in the United States and is available in Australia from rural retailers via AgNova Technologies. It is typically used to protect against sunburn and heat stress and can be applied in a range of crops including grape vines, pome and stone fruit, citrus, melons, tomatoes and cucurbits. Plants are covered with a protective white film which reflects the sun’s heat without inhibiting photosynthesis.

VINE

The Gribbles found applying Surround was much like painting the crop. “We quickly found that high rates of Surround and cone nozzles don’t like each other,” he said. “In the end, we used flat fan 80 degree nozzles and lessened the concentration to 2.5 kg/ha, applying it twice along the vines in opposite directions so the total application was 5 kg/ha per application run” he explained. “It’s designed to stick and be warned it sticks to everything – I had plenty of white on me and the boom spray was white – but it’s important to get the layers on as thickly as you can.” Gribble said next season he plans to start applying Surround early on a trial area, coating small 3 to 5 mm berries with the product so it is around the fruit as it develops. “I’ll probably use a good 3 to 5 kg/ha in the first layer and then go out and top it up a few days later to build up the coating,” he said. “Then it’s just a matter of coming back over it every few weeks to maintain the coverage through the season.” Gribble is also hoping to see some local field research in grape vines with Surround and other protective barrier options next season. “Surround is for growers looking to grow the best possible quality product they can,” he said. “I’d recommend Surround to any grape growers worried about heat stress or sunburn in their crops, especially in young vines which are under strain already.” For more information about Surround, visit www.agnova.com.au

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November 2017 – Issue 646

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grapegrowing SUPPLIER UPDATE

A challenge for grapegrowers Scale and sooty mould Grapegrowers in South Australia have noticed increased infestations of scale and sooty mould in recent seasons. In this supplier update, Bayer spoke to growers about combatting the problem.

ncreased infestations of scale and the related sooty mould have been growing problems for South Australian winegrape growers in recent seasons. Adelaide Hills viticulturist and grower Kim Anderson said he sees every shoot whilst closely tending his 34,000 vines and any disease or bugs gives him “the cold sweats’’. Kim and his wife, Michelle, who works for the University of Adelaide, grow a wide range of grapes over 14 hectares at Charleston, including Sauvignon Blanc, Chardonnay, Gruener Veltliner, Pinot Noir, Tempranillo, Graciano, Maturana Tinta and Grenache Gris. Their grapes are sold predominantly to the locally-based Somerled Wines and Artwine, as well as to Cape Barren Wines at McLaren Vale, while they also produce Chardonnay, Gruener Veltliner and Tempranillo wines under their own brand, ‘Almondcart Wines’. Scale started to become more noticeable in 2015 and then increased again in the last season, with sooty mould following the same trend. “I collected adult scale samples nearly every day and, with my microscope, could see precisely when their eggs started to hatch. This occurred just before flowering last season,’’ Kim said. “When scaley eggs start hatching, the scale crawlers emerge very rapidly, and I didn’t see any eggs that failed to hatch.

Seven hundred or more scale hatch from under every adult. This means there could be thousands of crawlers on every shoot unless you have a lot of predators. The crawlers move very slowly – much, much slower than predatory mites – and only make it from the woody tissues and along the new shoots to about leaf seven or eight, where they pack themselves tightly along the sides of the bigger leaf veins. “A few weeks before harvest, I found that crawlers had fattened up and matured into small adults – dark brown and stuck to the green shoots, petioles or rachises – and these had about 80 or so eggs under them. “Once the scale have settled onto a leaf, they insert their stylet into the cells and start drawing sap. The stylet is dark, thin and long and they use it to access proteins they need for growth. They require protein to complete their life cycle and draw a relatively large amount of sap for a small amount of protein, so the unwanted liquid, containing significant amounts of sugar, is secreted, being the honeydew that we see sticking to the leaves. “Sooty mould grows well on the sugary exudate, so by harvest – as I found – you can have a very dark, sticky and ugly fruit-zone. I had also decided to reduce the amount of copper I used during the season, as I had found alternatives for downy mildew control and this may have contributed to the sooty mould outbreak.

“High levels of sooty mould can cover the leaves and reduce photosynthesis. “We have sprayed oil for the scale in the past, but when grafting, we pulled back the bark and saw hundreds – and we couldn’t see how oil would kill them. We thought we would need to spray when they are out and about.’’ The Andersons ended up spraying half of their vineyard with Movento insecticide, which has only been used in winegrapes in recent seasons following registration for control of mealybugs and suppression of scale and thrips. After leaf uptake, most systemic insecticides are mainly translocated in the plants’ xylem along with water and nutrients and are transported upwards. Movento is translocated in the plants’ phloem as well as xylem, resulting in transportation upwards and downwards to provide protection for most plant parts. Movento, from Bayer, is a two-way systemic insecticide and can better control sucking pests hiding on covered inner leaves than other insecticides, as well as populations that may have developed resistance to existing registered products. It is highly compatible with Integrated Pest Management (IPM) production systems, being ‘soft’ on most beneficial species when used as directed, including parasitoids, syrphid flies, lacewings, predatory midges, ladybird beetles, predatory bugs and earwigs.

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42 Grapegrower & Winemaker

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November 2017 – Issue 646

Bayer Commercial Sales Representative Darren Alexander and Adelaide Hills viticulturist and grower Kim Anderson assess and discuss the impact of scale and sooty mould at the Anderson’s Charleston vineyard.

Movento is also very compatible for tank mixing and requires a recommended adjuvant to help penetrate the leaf material. “They come back if you don’t kill the progeny,’’ Kim said. Bayer Commercial Sales Representative Darren Alexander said Movento should be applied in winegrapes no later than E-L18, which is when 14 leaves are separated and flower caps are still in place, but starting to fade from green to turn orange.

“Growers should apply it from three to four leaf stage through to this pre-flower stage,’’ Darren said. Kim said the difference in control between the area treated with Movento and the rest of the vineyard was dramatic. “On one side, the scale went beserk. The infestation went crazy. The Chardonnay was a little more resistant, but the Gruener Veltliner and Pinot Noir were badly affected.’’ “We sold all the grapes from the area not treated with Movento to buyers with

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a 10% smut rebate – and one winemaker rejected the fruit. Another buyer asked us to spray water before picking to blast the honeydew off and dislodge some of the soot.’’ Kim said depending on conditions in the future, Movento may become part of his regular spray program. “We will only be using Movento. We should probably hit the vineyard with Movento every two to three years, depending on pest numbers.’’

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ask the Ask the AWRI: Wine – a weighty issue The AWRI helpdesk often receives enquiries about the calorie content of wine and whether wine makes you ‘fat’. This column provides answers to some key questions about body weight and the consumption of alcoholic beverages. What is the relationship between alcohol consumption and weight gain? The effect of alcohol on body weight is complex, and there is not a clear causeand-effect association between alcohol consumption and weight gain. Compared to other foods, alcohol has a relatively high energy content. Pure ethanol has an energy density of 7.1 kcal/g, lower than a gram of fat (9 kcal/g), but almost twice that of a gram of protein or carbohydrate (4 kcal/g). While alcohol has a relatively high energy content, it is otherwise quite low in its nutrient content, which is why the calories from alcohol are sometimes labelled as ‘empty calories’.

What about if I only drink light to moderate amounts of alcohol? Positive associations between alcohol consumption and weight gain and changes in waist circumference have mainly been found with heavier alcohol consumption in the absence of alcohol dependence, particularly in men, and in all age groups. This positive relationship is also found for binge drinking patterns. Light to moderate alcohol consumption has been found to be either negatively associated or not associated with body weight gain or excess body weight.

Do any factors influence the positive association between heavier alcohol consumption and weight gain? The evidence suggests that heavier alcohol consumption is a risk factor for excess weight in some but not all individuals. Factors such as gender, genetics, physical activity, sleeping

44 Grapegrower & Winemaker

habits, mental health, certain chronic diseases, use of certain medications and predisposition to gain weight, in addition to type, frequency, amount and pattern of alcohol consumption all influence the association. In general, the association between alcohol consumption and body weight/abdominal obesity is stronger in men than women. An individual’s genetics can also predispose them to gain weight from alcohol consumption. As expected, physical activity influences the relationship between alcohol consumption and weight gain, where energy expenditure may counter energy from alcohol. Compared to overweight or obese individuals, underweight or normal weight individuals appear less likely to gain weight from alcohol consumption. In addition, insufficient sleep, such as sleeping less than six hours per night, is also associated with greater weight gain from alcohol in adults.

Do all alcoholic beverages have the same calorie content? Different types of alcoholic beverages contain different amounts of calories. For example, a 10 g alcohol standard drink of wine or sparkling wine contains around 53 to 71 kcal compared to 150 kcal for fortified wine. For the same volume glass, white wine usually contains less alcohol and fewer calories than red wine. For spirits, a standard drink contains at least 68 kcal, while one standard drink of beer can range from approximately 45 kcal for a light beer to approximately 100 kcal for full strength. Essentially, higher alcohol content contributes to higher energy content, but alcoholic drinks also contain varying

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amounts of carbohydrates, which contribute additional calories. Choosing a low carbohydrate beer has only a small impact on the total calorie content because low carbohydrate does not also mean low alcohol. Beer and spirit drinkers generally appear to have less healthy dietary and physical activity behaviours and lower social economic status than wine drinkers, which may contribute to a higher body weight and greater waist circumference. A six-year study of a Mediterranean diet observed that beer and spirits consumption (≥7 drinks/ week) was associated with a 119 g/year higher average yearly weight gain than both wine consumption and abstention from alcohol. There was no apparent association between wine consumption and yearly weight change or the risk of weight gain.

Can I drink wine if I am on a weight loss program? Alcohol consumption is not a significant predictor of success or failure in losing weight during weight loss programs. An Australian study of weight loss after gastric banding surgery also observed that those consuming alcohol moderately (approximately six to eight standard drinks/week) lost weight at a greater rate than those who abstained, and those who consumed wine lost comparatively more than those who consumed other types of alcoholic beverages. For more information, please contact the AWRI helpdesk on 08 8313 6600 or helpdesk@awri.com.au. References can be provided on request.

November 2017 – Issue 646

winemaking

An unmaintained barrel a one way ticket to money wasted

Oak & Additives

Rethinking oak budgets The real cost of barrels

Curtis Phillips explores the ins and outs of using oak in the winery, breaking down cost, surrounding investment and maintenance. All prices quoted are in US dollars as this article originally appeared in the American publication, Wine Business Monthly.

’ve run barrel programs of all sizes, from small wineries with only a halfdozen barrels, up to multi-national brands with several tens of thousands of barrels. At the small end, each barrel seems significant. Each barrel purchased can represent a substantial portion of the winery’s available funds. In a large winery’s barrel program, the “personality” of any individual barrel can November 2017 – Issue 646

be lost among the high volume of barrels, but they still represent a significant expense. Winemaking at the large end of the industry does give one an appreciation for the cost of labour. In a small, one-person winery, it’s easy to overlook just how much time and labour one spends taking care of barrels. I guess that’s pretty typical of any soleproprietorship: the proprietor makes the www.winetitles.com.au

mistake of undervaluing his or her own labour. Long hours and overtime are seen as the price of entrepreneurship. When one moves from a small winery to a large one, the cost of labour becomes something that can no longer be ignored. Every winery operation takes labour. Scheduling labour can become a fine art, an obsession. What needs to be done? Are people available? Are they trained and/or Grapegrower & Winemaker

winemaking experienced enough that they can work without constant supervision? Will the task require overtime? If so, can it be deferred to avoid the cost of overtime?

Whither the barrels? What about the workers? The reason I’m preoccupied with labour costs isn’t that I’m against barrels or cellar workers. Quite the opposite, in fact. I think that as winemakers, we overvalue the barrel as an abstract, almost mystical, artefact while undervaluing both the fragility of a barrel as a winemaking tool and the labour needed to keep a barrel in a condition fit for winemaking. A barrel isn’t something merely to be bought once.

Barrels are expensive to buy, yes, but they also require constant maintenance— maintenance that is necessary to maintain their value as a useful winemaking tool. All too often I see wineries that buy barrels and then proceed to make one of two mistakes: (1) Wineries fail to consider just how much it will cost to maintain their barrels and cut corners to the point where their barrel program becomes a detriment to the final wine quality and therefore to the overall long-term viability of their businesses. (2) Wineries attempt to keep costs down by buying barrels more with an eye to price than suitability to the wine that they are making.

Thinking about the cost of a barrel There are several ways to think about the “cost” of a barrel: (1) one can think of barrels as a capital investment. (2) One can think of them as an annual expense. (3) One can consider the remaining value of a barrel after each fill. (4) One can subtract the cost of labour needed to keep the barrel in usable condition from the remaining value of the barrel. Most wineries think of barrels as a capital investment. This means that, usually, the “cost” of a barrel is not accounted for all at once but is depreciated over a predetermined schedule. In theory, the depreciation schedule either should match or be shorter than the

Automated barrel-washers greatly lower the amount of manual labour required at the cost of a moderate investment.

46 Grapegrower & Winemaker

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November 2017 – Issue 646

Steam rises off a new barrel emerging from hot water at the Dargaud et JaeglĂŠ cooperage. To cooper a new barrel requires heat. First to bend the staves, then to toast the inside. Dargaud et JaeglĂŠ bends the staves by immersion in hot water before toasting over an open fire. A gentle technique for a more subtle toast and softer tannins, respecting fruit flavours.

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winemaking useful life of the barrel or length of time the barrel is in the cellar. This also means that the pool of funds used to buy barrels is the same one from which the money for tanks, crushpad and bottling equipment is drawn. For barrels bought as a capital expenditure, a $1,500 barrel is booked at $214.35 per year for a seven-year depreciation schedule, $150 per year for a 10-year depreciation schedule or $300 per year for a five-year depreciation schedule. This all depends on the particular depreciation schedule that the winery uses. On one level this is just an accounting gimmick. A barrel will be the same barrel, and the cooper still has to be paid, no

matter how one thinks about assigning the cost. A standard capital depreciation schedule, as described above, is a lousy way to figure out and assign a value to a barrel. When I am looking to buy or sell used barrels, or otherwise assign a value to them, I use my own method. This is more oriented around assigning a value to a barrel according to how many times it has been filled. For example, the â&#x20AC;&#x153;valueâ&#x20AC;? remaining in a $1,500 barrel would be reduced to $750 after the first fill, $375 after the second fill, $187.50 after the third fill and so on. One can play around with the actual percentage, maybe giving the value a

steeper fall-off and a longer tail but, in my experience, the sell-value of a barrel is roughly halved each time it is filled, only tailing off to a static $10 or so when the barrel is more than seven years old but still sound. That said, this is only a notational value. One still has to pay $1,500 to buy the barrel in the first place. If the winery sells off their used barrels, then the sellvalue is not quite the same as the intrinsic winemaking value. It is whatever the market will bear, according to the current condition of the barrel. An old, neutral, but otherwise sound, barrel should be assigned a value that exceeds the $30 per year required to keep it that way.

In-barrel fermentation increases the labour costs significantly.

48 Grapegrower & Winemaker

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November 2017 â&#x20AC;&#x201C; Issue 646

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winemaking It should go without saying that any barrel that isn’t maintained becomes worthless within a month, but I see so many penny-wise and pound-foolish wineries that, perhaps, I do need to state the obvious. If a barrel is allowed to dry out, if the hoops aren’t kept tight or if it isn’t gassed with SO2 every 14 days while empty, not even the guys that buy barrels to make planters are going to want it. For barrels not booked as capital expenditures: A $1,500 barrel is booked at its full cost when purchased. Any subsequent use is “free” for the winery. This puts the entire cost of a new barrel into the books immediately, which is why most wineries prefer to treat barrels as a

capital investment. However, if the winery is spending roughly the same amount on barrels every year, this is really a lot of extra bookkeeping to no good effect since five, seven or 10 years of stackedup depreciated barrel purchases end up being pretty much the same amount as just treating each year’s new barrel purchases as a recurring expense. I prefer to think in terms of a cost/value for barrels because that’s much closer to the actual value of the barrel. While my sliding-scale valuation hews much closer to the true value of a barrel as it is used, it isn’t something one can use in actual accounting. One either has to book barrels as a capital expenditure and depreciate their

value in a more conventional manner or buy them as an expense and take the entire hit against the bottom line immediately. Note that, to my knowledge, a sliding scale like this is not an approved method for “real” accounting. It is a convenient tool for valuing used barrels one might be thinking of buying or selling. It’s also useful for comparing labour costs against barrel values. However, I don’t think one should use it to figure out one’s taxes. With that in mind, I hate having to “pay” for something long after it has left the winery. If a winery is buying new barrels every

Selecting barrels for their suitability to wine styles can save money in the long term.

50 Grapegrower & Winemaker

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November 2017 – Issue 646

year, it’s simply nonsensical to class them as a capital investment. This is especially true when considering the winemaking style: their real value declines more quickly than their book value. This often leaves the winery in the position where it’s “paying” for barrels five to seven years after they have been disposed of. Of course, this is all just bookkeeping stuff, but a lot of old barrels on the balance sheet can end up convincing the winery, or their bank, that true capital investments, like a new press, should be deferred.

Full barrels are happy barrels barrel operational costs Fill, empty, clean, stack, top, gas (SO2), maintain (soaking-up, checking for holes, tightening hoops): these operations all add up to roughly a minimum of 75 minutes per barrel per year, assuming only one fill, minimal time empty and no coopering. The minimum labour cost is then around $30 per barrel per year once worker’s compensation liability insurance, Social Security, medical insurance, etc. are all factored in with the cellar worker’s wages. This assumes a single fill and topping with no other barrel operations, like

racking off lees or tending to any in-barrel fermentations. The per-barrel labour costs go up slightly if the barrels are topped more frequently than once a month. The labour costs nearly double if the barrels are racked, either off of lees or even if simply moved to tanks for an SO2 adjustment. Any in-barrel fermentation also increases the labour costs significantly. If $30 per barrel per year doesn’t seem too bad, keep in mind that is very much a low-ball estimate of an ideally perfect élevage. A more realistic labour cost is likely to be somewhere between $150 for wines simply aged in barrel and $500 per barrel per year for wines requiring a lot of attention, like barrel-fermented Chardonnays. Also baked into this number is the assumption that the winery is not using automated barrel-washers, which greatly lower the amount of manual labour required at the cost of a moderate capital investment. This may not seem like too much, and I may be underestimating things by as much as half for any winery intent on keeping their staff; but as we see from our lowest cost analysis (above), this exceeds

the remaining value of a $1,500 barrel after the fourth fill. The high-end estimate of around $500 per barrel per year, simply to maintain that barrel in a condition fit for winemaking, exceeds the value of even a $1,500 barrel after just the second fill. Don’t cut corners Once you’ve made the decision to use barrels, don’t undermine that decision by cutting corners, either on the barrels purchased or on the allocation of labour necessary to take care of the barrels and the wine in them.

Caveats I’m not an accountant nor did I ever go to business school for more than the Wine Executive Program certification from UC Davis. None of what I’ve written here is intended to please a bank auditor, a loan officer or even a winery CFO. My focus is on winemaking/winery operations rather than accepted accounting protocols. Curtis Phillips, an editor for Wine Business Monthly since 2000, is a graduate of UC Davis, and has been a winemaker since 1984 and an agricultural consultant since 1979.

When tradition meets the highest standard of quality Family owned and enriched by the history and experience of three generations of coopers, Saint Martin is used by the highest quality references overseas and is working with the finest wines in Australia.

Garry King - 0439 766 777 Director Australasia gking@saintmartin.com.au

Jason King - 0400 255 788 Territory Manager jking@saintmartin.com.au

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winemaking

Oak suppliers guide To find out more about options for barrels and oak products in Australia and New Zealand, contact your preferred supplier. The following list of oak suppliers has been sourced from Winetitles Media’s Australian and New Zealand Wine Industry Directory. Search ‘cooperage’ at www.winetitles.com.au/guide for more details. Aquila Audax Enterprises

Flexcube

Mercurey NZ

Taransaud Cooperage France

T: (03) 5727 1434 F: (03) 5727 1434 E: aquila@netc.net.au W: www.bottigamba.com

T: (03) 9428 5842 F: (03) 9428 5862 E: davidg@flexcube.com.au W: www.flexcubegroup.com

T: +64 3 314 2100 F: +64 3 314 2101 E: mercureynz@bellhill.co.nz W: www.tonnellerie-de-mercurey.com

T: (03) 9602 4066 F: (03) 9670 1002 E: admin@chene.com.au W: www.taransaud.com

Ausvat

French Oak Cooperage

Moxon Oak Australia

Tonnellerie D’Aquitaine

T: (08) 8557 1022

T: 0438 816 934

T: (08) 8280 6676

T: 0438 816 934

Bendigo Coopers

Gorilla Products Australia

Oak Solutions Group

Tonnellerie Ermitage &

T: (03) 5449 3581

T: (08) 8723 4306 F: 1300 234 322 E: sales@gorillaproducts.com.au W: www.gorillaproducts.com.au

T: 0409 200 737 F: (08) 8563 0243 E: mroberts@oaksolutionsgroup.com W: www.oaksolutionsgroup.com

Berthomieu T: 0488 214 680

Heinrich Cooperage

Oakin

T: 0437 658 185

T: (08) 8563 1356 F: (08) 8563 0243 E: pschwerdt@cooperages1912.com.au W: www.heinrich.com.au

T: (02) 9979 9425

Bouchard Cooperages Australia T: (08) 8239 2644, 0401 955 976

Canton Cooperage USA T: (03) 9602 4066 F: (03) 9670 1002 E: admin@chene.com.au W: cantoncooperage.com

Chassin Barrels Australia T: 0405 437 864

Chêne Australasia T: (03) 9602 4066 F: (03) 9670 1002 E: admin@chene.com.au W: www.chene.com

Classic Oak Products T: (02) 9479 4700 F: (02) 9986 2299 E: sales@classicoakproducts.com W: www.classicoakproducts.com

Classic Oak Products (NZ)

T: 0417 922 646

T: +33 (0)5 56 72 82 00 F: +33 (0)5 56 72 47 72 E: pschwerdt@cooperages1912.com.au W: www.tonnelleriequintessence.fr

A.P. John Coopers

Roll Out The Barrel Cooperage

Vinoak Australia

T: (08) 8563 2178 F: (08) 8563 2598 E: coopers@apjohn.com.au W: www.apjohn.com.au

T: (07) 3284 9490

T: (08) 8241 6700

Rousseau Oak Australia

Vinum Australia

T: 0411 187 871

T: 0438 500 060

T: (03) 9602 4066 F: (03) 9670 1002 E: admin@chene.com.au W: www.kadarhungary.com

S.A. Cooperage

Vitis (NZ)

T: (08) 8326 0911

Kauri Australia

T: +64 3 577 8778 F: +64 3 577 8181 E: admin@vitis.co.nz W: www.vitis.co.nz

T: (08) 8358 5657 F: (08) 8358 5658 E: jking@saintmartin.com.au W: www.tonnelleriesaintmartin.com

Jacwine

Kadar Cooperage Hungary

T: +64 4 472 6050, +64 21 500 607 E: susan@classicoakproducts.com W: www.classicoakproducts.com

Cooperages 1912

Master Cask

T: (08) 8563 1356 F: (08) 8563 0243 E: pschwerdt@cooperages1912.com.au W: www.cooperages1912.com.au

T: 0488 119 690 E: darren@mastercask.com.au W: www.mastercask.com.au

Dargaud et Jaegle

Mercurey Australia

T: 0412 947 090 F: (08) 8423 0239 E: geoff@djbarrels.com.au W: www.dargaud-jaegle.com/en

T: 0419 580 943, 0417 016 669 F: (03) 9730 1579 E: info@mercurey.com.au W: www.mercurey.com.au

T: (08) 8386 3270

52 Grapegrower & Winemaker

Tonnellerie Quintessence

T: (03) 8786 4300 F: (03) 8786 4399 E: enquiries@enoltech.com.au W: www.tonnellerieradoux.com

Freecall: 1800 127 611 (Aust only) Freefax: 1800 127 609 (Aust only) E: info@kauriwine.com W: www.kauriwine.com

Diverse Barrel Solutions

Radoux Australasia

Tonnellerie Jarnac

Saint Martin Australasia

SCIOS T: +64 7 377 3514

Seguin Moreau Australasia T: (08) 8406 2000 F: (08) 8406 2001 E: admin@seguinmoreau.com.au W: www.seguin-moreau.fr

Sirugue Australia

Wine energy T: 0439 021 913 F: (02) 8569 0271 E: radek@wineenergy.com W: www.wineenergy.com

Winetrust T: +64 6 839 5780

World Cooperage T: (08) 8563 1356 F: (08) 8563 0243 E: pschwerdt@cooperages1912.com.au W: www.worldcooperage.com

T: (03) 5727 0246

Suber Oak International T: (08) 8562 3420 F: (08) 8562 3451 E: office@suberoak.com W: www.suberoak.com

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November 2017 – Issue 646

Not just oak chips Oak barrel and tank alternatives worth considering Researchers Paul K. Bowyer and Jeff McCord examine several oak alternatives to provide traditional fire-roasted barrel flavour to your wine without the expense and hassles of using barrels.

hen you think of barrel alternatives, what comes into your head? Oak chips are probably the first. It is certainly true that oak chips deliver oak input to a wine and, provided that the oak chip producer’s quality control measures are up to the task, product consistency allows the winemaker to make an oaked, more complex wine within budget limitations. However, due to the shredding nature of chip production and resultant extraordinary exposed grain surface area, extraction rates of chips are extremely high, which can lead to some disjointed characters in the wine, and a lack of integration. All barrel alternatives target barrel replacement or augmentation in one way or another, be it in terms of capital outlay, logistics, staff management or speed of turnaround. It is far easier and more economical for a winemaker to manage a handful of tanks with barrel alternatives than to manage hundreds or thousands of barrels. Some winemakers say that they can easily tell the difference between wines made in a barrel or with oak chips, but do products exist that reduce or even eliminate this difference? Can you have your cake and eat it too when it comes to barrel alternatives? The folk at StaVin argue “yes”, with the proof coming from both their published data (see the “Research” tab on the StaVin website) in addition to the awards that wines made with their products win. The company has been operating since 1990 and their ethos is simple: barrel or better-than-barrel quality oak without the associated cost and logistics difficulties inherent in barrel usage. The company motto says it all: “Traditional flavour; real economics”.

The StaVin range Consistency and quality are of supreme importance to StaVin. This begins with oak sourcing, which is from sustainably maintained forests in the Loches and Le Mans areas of central France. American oak is sourced from Missouri, Tenessee and Kentucky, and Hungarian oak comes from southern Hungary. All raw oak is tested for TCA/TCB. Every stave. Three years minimum natural open-air seasoning (Figure 1) allow the microflora to soften tannins. Even the firewood used in the firing process is two-year seasoned. Finally, all StaVin products are packed in polymetal bags to maximise both product freshness and resistance to the uptake of external odours. StaVin makes several barrel alternatives in different formats according to winemaker usage requirements. The current range offered in Australia through Blue H2O Filtration is comprised of fan packs, segments, beans and barrel replicas. Variations are offered in terms of both oak country of origin (France, America or Hungary) and toast level (medium, medium plus and heavy), although not every product permutation is available. Unlike

For further information, please contact Kauri Fig. 1: A minimum of 3 years of open-air seasoning ensures that the desired chemical composition of the oak is achieved prior to processing, in addition to optimal product quality and consistency. November 2017 – Issue 646

AUS Tel: 1800 127 611 Email: info@kauriwine.com

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Fig. 2: The fire-toasting system used for all StaVin products is a unique replication of the toasting used by traditional tonnelliers.

Fig. 3: StaVin’s fan packs are best affixed via the recommended method of a stainless steel chain on the inside of the tank at a height to permit lees ageing activities without intrusion of the staves in the lower tank area.

Table 1. StaVin product

Dosage rate for 100 % new barrel impact

Dimensions

Displacement

Minimum contact time

Useful life

% End grain

Fan pack

1 pack/681 L

91 x 3.8 - 6.4 cm

16 L/pack

3 months

2 years

Segments

2.27 kg/225 L

5.1 - 7.6 cm2

11 L/6.8 kg

3 months

18 months

Beans

680 g/225 L

approx. 1 cm3

15 L/9 kg

2 months

12 months

Barrel replicas

1 replica/225 L

45 x 2 cm

2.7 L/replica

3 months

18 months

other producers, StaVin products are fire-toasted by hand over an oak fire, just like a traditional barrel. This is an expensive way to produce barrel alternatives, but this unique approach is what sets StaVin apart and they feel it is required to offer a true barrel alternative. An exception to the fire toasting is the recent addition to the StaVin spectrum of products of their “Barrel Head” product, which is lightly oven-toasted and is designed not so much for aromatic delivery as mouthfeel improvement. It is oven toasted

just enough to meet importation requirements, but not enough to convert tannins into aromatic compounds. The effect is an excellent reproduction of what a winemaker gets from a barrel: fire-toasted staves and lightly toasted heads. The technique used for toasting was thoroughly studied by StaVin’s research and development staff to come up with protocols to deliver the desired results in a highly consistent manner. Toasting of wood is a progressive process, and naturally leads to variation in the amount of toasting depending on the

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November 2017 – Issue 646

Fig. 4: StaVin’s “segments” at medium toast, illustrating the optimisation of stave thickness as seen by the cross-section of the end grain. Thicker staves simply waste wood, as wine penetration does not generally exceed 5 mm.

depth of heat penetration into the wood. This was also a component examined by Campbell et al. (2005), using vanillin as a toasting marker compound where, beyond a depth of 3 mm, increases in vanillin content after heating were not observed at toasting temperatures of 225°C and above. This has obvious ramifications in terms of optimal stave thickness for maximum economic efficacy. All StaVin staves are fire-toasted on both sides (Figure 2), not simply oven-toasted (which is far more economical in production terms), to maintain the integrity of the traditional toasting process (excepting Barrel Head products). The staves themselves are dimensionally optimised: a nominal thickness of 10 mm is used, as this was found to give the best results in terms of toasting and quality control, without requiring excess internal wood that does not contribute to wine structure or flavour. Table 1 outlines the general characteristics of each of StaVin’s core products. Note the % end grain variation, which largely governs the extraction rate and useful life of each product type.

Tank systems

Fig. 5: StaVin’s beans come in food grade nylon mesh bags, and are best suspended from the tank sides via stainless steel chain.

StaVin’s tank systems encompass three products: fan packs, segments and beans. The characteristics of each tank system product can be found in Table 1. The staves are produced by the StaVin fire-toasted method by hand, giving the closest possible replication of barrel toasting. The fan packs (Figure 3) can be installed into the tank as a fan, matrix or modular system. To facilitate ease of use, a stainless steel chain is recommended to be installed on the inside of the tanks with C-rings and the fan packs attached to that. This system allows a free-floating orientation and ensures no impact on a lees-stirring regime in the lower area of the tank.

For further information, please contact Kauri Fig. 6: StaVin’s barrel replica, delivering new wood impact at a dosage rate determined by the winemaker, without the difficulties associated with barrel shaving. These are looped at both ends to allow each segment to be cut in half for 50 % new barrel impact. November 2017 – Issue 646

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winemaking down to smaller units so that a controlled percentage of new oak exposure is mediated, which is not possible with a shaved barrel. The barrel replica is also available in barrel head form (Figure 7), in which the terminal two sections are replaced with lightly oven-toasted barrel head components. For those winemakers not wishing to use the stainless eye hooks provided with the replicas, StaVin also offers a sanitary silicone bung (Figure 8), which eliminates the need for drilling into a standard bung.

Economics

Fig. 7: StaVin’s barrel head replica, which is perhaps the best mimic of a new barrel’s oak contribution to a wine. The two end sections are barrel head (lightly oven toasted) while the main sections are fire toasted.

As an example of how the use of a top quality barrel alternative can affect the bottom line, let’s consider an example for 10 kL wine treated at 100% new barrel impact. This would require 33 Hogsheads, and at an average cost of say $1500 per barrel a winemaker is looking at an initial spend of $49,500. On top of this there is all the manual handling, sanitisation, topping, sulphuring and relocating that comes with barrel handling. Ignoring the cost of those components, this equates to $4.95/L in oak cost alone. If using StaVin tank fans 15 units would be required, only one vessel is used and the initial oak cost would equate to less than 10% of the barrel price. Given that the StaVin fans are good for two years of use, this cost reduces further. If using beans instead of fans, the initial cost equates to around 5% of the barrel price due to the higher oak impact of this format, with a much faster extraction rate. The quality of the StaVin oak delivery is the same or better than the barrel, but the cost is significantly lower. StaVin’s excellent oak calculator on their website is an invaluable tool for the winemaker.

Summary

Fig. 8: StaVin’s hygienic bung for barrel replicas, which eliminates the use of an eye hook in a standard bung.

Segments (Figure 4) and Beans (Figure 5) are produced by cutting the fire-toasted staves to a nominal size. These smaller products offer the advantage of convenience of handling, as they are packaged in food-grade nylon mesh bags, complete with stainless steel eye hole for attachment. Another significant advantage is a faster extraction rate due to the higher surface area of these particular barrel alternatives, especially for the high surface area/high end grain Beans.

Barrel replicas A rather unique product from StaVin is their barrel replica (Figure 6). It is essentially a fire-toasted mini-stave system that is designed to extend or enhance the life of a sound barrel after its oak impact has been depleted. After all, if the barrel is structurally and microbially sound, why generate the hassle, cost of transportation and the reduction in structural integrity (due to thinner staves being produced) associated with shaving? A full barrel replica (10 sections) provides 100% new barrel impact. For reduced new oak impact the winemaker simply divides the barrel replica into two or more units by cutting the cord. A barrel replica compares favourably with the shaving and re-toasting of an older barrel on several counts. Firstly, the structural integrity of the barrel is not altered, and no transportation logistics are involved. Secondly, since new wood is being introduced to the wine there is a guarantee the wine is being exposed to fresh oak. Thirdly, the product can be broken 56 Grapegrower & Winemaker

As you can see, the term “barrel alternative” does not just mean oak chips. Likewise, it does not have to mean “oven toasted” either. If you are seeking something akin to barrel maturation, but with advantages in economics, sustainability, logistics and production efficiency, then products like Fan Packs, Segments and Beans are ideal. If you are seeking the closest barrel alternative stylistically to a traditional fire-toasted barrel, then your choice is simple. StaVin offers all of these advantages, plus the confidence in using a product that is guaranteed TCA/ TBC-free. StaVin barrel alternatives give winemakers the ability to produce new-oak wines without the hassles of using barrels, in less time, with less cost and labour, and with less capital outlay.

Authors

Paul K. Bowyer1, Jeff McCord2 1 Blue H2O Filtration, 1/11-13 Wells Road Oakleigh VIC 3166. paul@blueh2o.com.au www.bhftechnologies.com.au 2 StaVin Inc., PO Box 1693, Sausalito CA 94966, USA, www.stavin.com

References

Campbell, J. I., Sykes, M., Sefton, M. A. and Pollnitz, A. P. (2005) The effects of size, temperature and air contact on the outcome of heating oak fragments, Australian Journal of Grape and Wine Research, 11(3), 348-354. Products discussed in this article are available in Australia through Blue H2O Filtration, phone 03 9564 7029. info@blueh2o.com.au bhftechnologies. com.au Dr Paul Bowyer is the Group Oenologist and Regional Manager SA for Blue H2O Filtration, and in that capacity he provides technical information and advice to the wine industry in the Australasian region. He can be contacted by email at paul@blueh2o.com.au Dr Jeff McCord is the Vice President of Research and Technical Sales at StaVin. His responsibilities encompass product research and development and quality control. He can be contacted at jeffmccord@stavin.com

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November 2017 – Issue 646

An AP John American oak barrel awaiting its final treatment: red paint.

Inside AP John Cooperage For this photo series Camellia Aebischer took a tour of Australian cooperage AP John, during production time, to see what theyâ&#x20AC;&#x2122;ve been doing right for the past 128 years.

Before oak is formed in to barrels, it needs to be aged. AP John age a majority of their oak on premises.

November 2017 â&#x20AC;&#x201C; Issue 646

Square boards of oak are rounded with a bevelled edge, which slots in to a matching groove, sealing each end of the barrel.

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n the 1840s, the John family settled in the Barossa Valley. Around a century and a half later, in 1889, Christian Paul John began the Chateau Tanunda Cooperage on the site across the road from where AP John sits currently (now occupied by the winery, Chateau Tanunda). Arthur Paul John, son of Christian, later continued the trade, changing the cooperage’s name to AP John and still trading at the site of where Chateau Tanunda is currently housed. In 1925 the cooperage was moved, just across the road, to a larger site, and it’s been there ever since. Although mechanisation has had a huge effect on the way goods are produced worldwide, AP John still relies heavily on the hard work of people power. A walk through the cooperage during production season is like stepping onto a movie set. Workers rush around hammering rings, rolling barrels over flames to toast, and in the quieter corner the most experienced two artisans select the exact amount of staves to slot into a complete cylinder. The final stage, before barrels are stored to be shipped, is a hand painted ring, indicating French or American oak. Green and red for each, respectively.

Once the oak is aged, it’s ready to become a barrel.

A worker drills the hole for the bung

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November 2017 – Issue 646

Barrels need to be steamed to bend straight staves in to place.

Shaped and toasted barrels await their ends and bung holes

The most experienced coopers select the right staves to form the beginning of the barrel.

A controlled fire lightly toasts the inside oak. Workers steam and shape barrels in the background

A worker hammers temporary rings in to place

As well as the inside cylinder, both ends of the barrel are toasted to match.

November 2017 â&#x20AC;&#x201C; Issue 646

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Workers preparing barrels at different stages

A worker fits new rings to a nearly complete barrel

Nearly there. All thatâ&#x20AC;&#x2122;s needed is a lick of paint.

60 Grapegrower & Winemaker

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November 2017 â&#x20AC;&#x201C; Issue 646

Exclusively distributed by Exclusively distributed by

REDOX Sales contact debbie.shah@redox.com Tel: +61 (0)402 321 292 AB Biotek Technical contact tina.tran@abmauri.com.au Tel: +61 (0)420 309 480

winemaking

Finished rings are placed on with the aid of a hydraulic press

Inside the storage shed, barrels await shipment.

AP John’s signature red ring distinguishes the oak as American

Artisan oak barrels chosen by some of the world’s best winemakers. Jayer Gilles, Jean Grivot, Meo Camuzet, Ramonet, Ann Gros, Denis Mortet, Emmanuel Rouget, Francois Carillon, George Noellat, Hudelot Noellat, Robert Groffier, Jean Fournier, Pascal Marchand, Talbot, Lagrange, Alain Graillot, Chapoutier For price list, information or advice call or email Keppell Smith from Savaterre.

0418 451 499 or info@cavin.com.au CAVIN AUSTRALIA PTY LTD 62 Grapegrower & Winemaker

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November 2017 – Issue 646

Filtration, Pumps & tanks

Technology filters through to winemakers

Insights shared on the latest product advancements aimed at improving the winemaking process. Consultant mechanical engineer Ian Jeffery takes a close look at newly unveiled equipment and techniques that push the innovation envelope when it comes to filtration, carbonisation and alcohol adjustment.

he Winery Engineering Association (WEA) National Conference and Exhibition regularly produces innovative technologies and techniques for winemakers. WINEENG 2017 recently held at Nuriootpa in the Barossa Valley excelled at this, producing more insights for me than usual. Some of the highlights included Blue H 20 Filtration’s automatic filterability index instrument (for winery laboratories). This instrument will greatly reduce cumbersome tiresome work for laboratory staff. It will also save bottling time and money by assisting in identifying potential filtration challenges. Dr Paul Bowyer, group oenologist/ regional manager at Blue H20, described the use of this instrumentation in his presentation titled, ‘Insights into Filtration and Filterability’. He also discussed NTU and filterability index, including the shortcomings of NTU (such as challenges detecting additions of a colloidal nature that significantly impact on bottling filtration). My recommendation is that wineries strongly consider purchasing an automatic

filterability index instrument and using the filtration index plot it generates to reduce pre-bottling filtration challenges. Winemakers should also consider reading the research of Dr Bowyer and his associates into wine filterability.

Titanium membranes AMS Filtration’s cross flow filter was also on display. This was not my first encounter with these titanium membranes having commented on them in this magazine previously. Having been involved with mining and extracting titanium ore and being aware of its excellent performance from an engineering aspect (handles pH from 0 to 14, high temperature and high pressure) I am interested in its performance in winemaking applications. The following are key performance improvements detailed by Scott Russell, business development manager at AMS Filtration in his WINEENG 2017 presentation, ‘Transforming Wine Production’. • High Solids Processing – processing wines and juice to produce filtrates with required NTUs and concentrated

Blue H20 Filtration’s automatic filterability index instrument

retentates up to 90% suspended solids. • Reducing retentate volumes – recovering over 99.6% of wine from both above and below the racking valve.

Wine Tank Specialists

32 SPEY STREET, INVERCARGILL 9810 • Ph 03 214 4817 • Fax 03 218 3354 • Email andrew@crownsheetmetal.co.nz November 2017 – Issue 646

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winemaking • Simplifying processes – eliminating the need for high solids processes including flotation, centrifuges and RDVs. • Maximising product quality – processing wine and juice (including high solids) in one step. • Processing batches in a single run without cleaning. • No temperature pick up. AMS Filtration is also set to release its heavy solid filter. While this innovative winemaking equipment was not display at WINEENG 2017, it will be released and available for Vintage 2018. It is basically an advanced ‘next generation’ relative of the RVD (rotary vacuum drum filter). In this filter a membrane replaces the filter cloth eliminating the need for diatomaceous/filter earth. Also the unit is totally enclosed to minimise oxidation challenges.

Carbonation and alcohol adjustment Presentations and equipment for carbonisation and alcohol adjustment were shown at the conference. K + H Process Tec GMBH, from Germany, had on display a carbonation

K + H carbonation unit

FINEWELD STAINLESS STEEL Manufacturers of Quality equipment for the Wine Industry > Storage and Settling Vats > Variable Capacity > Transportable Tanks > Grape Receival Bins > Conveyor Systems > Installations > Valves > Manways > Fittings

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17 TOVA DRIVE CARRUM DOWNS VICTORIA 3201 Ph: 03 9775 0339 Fax 03 9775 0338 Email: info@fineweld.com.au November 2017 – Issue 646

For at least a decade our full-time team of scientists have pioneered and fine-tuned a unique process they call “Barrel Profiling.” Through a comprehensive and exhaustive series of trials and tastings, this method allows a winemaker to precisely recreate (and tweak, if need be) their wine aged in the exact barrel of their choice—using our alternative aging tools. We offer the widest spectrum of toast levels and techniques. Our cutting edge Barrel Head products combined with our Micro-Oxygenation component demonstrate StaVin’s twenty-eight rich years of experience, learning and understanding the fickle nuances of barrel flavors. Putting winemakers in control. (Australia contact) Blue H2O Filtration,Tel. 03 9564 7029 Unit 1/11-13 Wells Road, Oakleigh VIC 3166 AUSTRALIA www.bhftechnologies.com.au Email: info@blueh2o.com.au

winemaking

Attendees at WINEENG 2017 were treated to a glimpse of advanced products and techniques for winemnaking

unit that is ‘perceived’ to improve wine quality (by the infusion of ‘smaller than usual’ CO2 bubble into wines). It uses less CO2, precisely dispenses CO2 into wines, removes oxygen & nitrogen from the wine while ‘infusing’ CO2, and can contribute to increased bottling output (by removing nitrogen, a source of foaming that can slow filling operations). It also has minimal energy consumption and can be used for partial dealcoholisation of wine. Dr Andreas Blank, managing director at K + H Process Tec, stated the company had sold 50 units in Germany. He also stated the unit he had bought out from Germany had performed very well at a recent trial in the Barossa resulting in significant interest and a very prompt sale.

66 Grapegrower & Winemaker

There were three valuable papers presented on Carbonation and Partial Dealcoholisation at WEA 2017 besides K + H displaying their unit. These were: ‘Precise Control of Gases in Wine’ by Brendan Rumbel, ANZ Business Manager for 3M; ‘Membrane System for the Bubble Less Inline Adjustment of Carbon Dioxide & Oxygen’ by Jocken Drück, global export director for K + H Process Tec; and, ‘Partial Dealcoholisation of Wine – Comparing Technologies and their Sensorial Impact’ by Andreas Blank from K + H. Rumbel spoke about the use of so-called Liqui-Cel Membrane Contactors to precisely control CO2 & O2 in wine. The ‘contactor’ uses a ‘microporous hollow fibre membrane to add or remove gases. (My understanding is a ‘Liqui-Cel

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Membrane Contactor’ is a component of K + H Carbonators.) Additional details are given in 3M’s eight-page document, Deoxygeneration C a rb o n a t i o n D e c a rb o n a t i o n Nitrogeneration Alcohol Adjustment. Dr Blank spoke on experiments in alcohol reduction in wine using spinning cone columns, reverse osmosis and membrane contactors. The aim was to determine the feasibility of using these techniques for partial dealcoholisation of wine. Changes in aroma and other attributes of the wine were evaluated following partial alcohol reduction. Drück spoke on precise addition of CO2 to wine using the ‘K + H membrane system’ with in parallel removal of oxygen or nitrogen.

November 2017 – Issue 646

“The gassing and degassing can take place at any intensity from 0 to 10 g/L directly on the bottling line,” Drück said.

Innovative approaches Teralba Industries have designed a wine tank agitator with a ‘sealing cone’ that enables mechanical seal replacement without removing the agitator. This enables the replacement of damaged or leaking seals without the need to empty the wine out of the tank, remove the agitator from the tank, etc. Meanwhile, Pro-Visual Publishing chief executive officer, John Hutchings, gave a presentation on his company’s ‘Interactive Wine Producers Safety Guide’. This is a user friendly hands-on source of safety facts/figures and information on many aspects of winery safety. This free guide is a very fresh innovative approach to safety. The following is the presentation abstract from WineEng 2017 on this guide. It is presented in full to give the reader a full appreciation of its value, and to support my position that as yet the wine industry has not reached the point where safety comes naturally, and is to many an almost unnecessary time and money consuming evil. “The Wine Producers Guide to Safety is an annual publication that contains information on the most up-todate health and safety issues affecting the wine industry. The guide is produced by Pro-Visual Publishing, in collaboration with Australian Vignerons and Winemakers’ Federation of Australia. The 2016/17 edition focused on preventing and recognising symptoms of heat stress, manual handling safety procedures, including moving and stacking barrels, and machinery operation safety. Displaying the Guide in wineries, vineyards and distilleries across Australia will serve as a constant visual reminder of the importance of health and safety and reducing potential hazards. While the printed format provides an easy reference for workers, the guide is more than simply a poster. Pro-Visual Publishing has combined print and digital to produce interactive print. By downloading the free ProVis AR app wine industry workers will have access to 3D animations, videos and informative PDFs, ensuring they have the latest information and resources right at their fingertips. The interactive components on the guide are also engaging and useful to assist with in-house staff training. The emergence of Augmented Reality within the wine industry is continuing to grow and shows immense potential for wine brands and winemakers, through AR apps.” These have been my insights from the excellent WINEENG 2017. Many attendees will have gone away with a similar number of insights from the first class group of presentations, the winery equipment on display and fruitful discussion at many of the exhibitors’ booths. If it was my winery and my money I would be having a good look into introducing these innovations into my operation. Ian Jeffery is a retired consultant mechanical engineer with over 45 years’ experience in mineral processing, winery and food engineering. His major areas of expertise are maintenance best practices and project management. Winery experience includes eight years as engineering manager at Orlando Wines and three years with Worley Parsons Consulting. His 20 years plus mineral processing experience includes titanium & zirconium, copper, tin, coal and uranium processing. November 2017 – Issue 646

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winemaking

Fermenting success Testing out ‘warm’ maceration In this second instalment of a two part series, Paul Le Lacheur looks at an inventive technological breakthrough that’s transformed the process of making quality wine. Read part one of Fermenting success on page 53 of the October Grapegrower & Winemaker.

ndoubtedly there have been plenty of successes in lower intervention techniques like utilising skin contact and processing whole bunch. However, the tech sector has some equally exciting advancements to experiment with. Advancing on the woes of trial and error, a recent technological improvement has introduced a new way of managing phenolics. The technique is called Controlled Phenolic Release (CPR) or ‘microwave maceration’. Not to be confused with the cardiopulmonary resuscitation of humans, CPR combines the pre-fermentation maceration of fruit with microwave

heating. This is also different to thermovinification, which will be clarified later in the article.

Warmed up grape juice The juice is first heated to 70 degrees Celsius, which is followed by a hold time. The hold time can be varied depending on the desired outcome. Variable hold time in CPR allows winemakers to ‘dial in’ the desired phenolic diffusion rate, dictating the colour and tannin levels for any particular style. A longer CPR hold time equates to commensurately higher phenolic levels. “70 degrees is the threshold temperature. At this temperature,

70 degrees is the threshold temperature. At this temperature, biological membranes break down, loosen and become more porous. biological membranes break down, loosen and become more porous,” said wine researcher at the Tasmanian Institute of Agriculture, Anna Carew. At the time, Carew had been working on a project, in partnership with the Australian Wine Research Institute on microwave heating for maceration. When the biological membranes break down, phenolics are gently extracted from grape cells which diffuse into the surrounding juice. CPR can greatly reduce and better control traditional maceration periods. Instead of a cold soak for up to one month, a CPR ‘warm’ soak may take just a week. In a compressed vintage where everything ripens at once, colour may be a premium. Tank space may also be at a premium. This all creates the need for a quicker, safer maceration, which is where CPR has found its place. The microwave technology can offer new options to winemakers, especially for reds. Techniques such as pressing off colour and tannin prior to fermenting are now achievable with the CPR technique, this means room for new experimentation.

‘Controlled damage’

The winemaking process can have as few or as many steps as a winemaker chooses.

68 Grapegrower & Winemaker

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When compared to crushing, using intra cellular enzymes to break down cells, or steeping must in the alcohol from fermentation, CPR is considered ‘controlled damage’, which offers a greater deal of malleability to the winemaker. CPR also sanitises the must, sterilising any background yeast and bacteria. This means winemakers can be confident the strain of yeast culture selected is not in November 2017 – Issue 646

competition. The process can operate without interference to yeast-mediated aroma compounds, which may produce desirable fruity or floral characters. Carew explained that CPR is different from thermovinification. “Microwaving is a penetrative form of heating. It goes into cells and heats at a cellular and molecular level,” she said. “Conductive heating [such as thermovinification] has to transfer all the way in from the outside part of the cell. [Therefore,] CPR is more effective for disrupting cellular structure. “There is significant difference in the amount of disruption of cellular components that hold onto phenolic contents, compared to standard conductive heating.”

Dr Anna Carew

Signature aromas Some wineries in Victoria’s Yarra Valley and Mornington Peninsula have signed up to commercial trial through Carew’s research, with compelling results. Large differences were noted between two batches of Pinot Noir that were treated with the microwave maceration, when compared to a control. One batch had been fermented with skins on, and the other with juice only.

The juice only treatment yielded some notable results when it came to aromatics. As Carew was pleased to note, 14 of the 16 aroma compounds examined by gas chromatography were significantly higher in the juice only treatment. Levels of signature aromas such as ethyl octanoate (red cherry) and ethyl decanoate (chocolate, black cherry) were also noticeably high.

Carew said the trials indicate this method is producing wine with good mouthfeel quality and decent length. Please note: in the period between writing and publishing this article, Dr Anna Carew had left her role at the University of Tasmania and has since taken up a position with the Tasmanian state government.

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young gun

Pushing for progress Young gun: Julian Grounds After 10 years of working in prestigious wine regions around the world, and within Australia, Julian Grounds realised having status meant the sacrifice of a healthy challenge. Camellia Aebischer sat down with him to find out why Margaret River was the region he chose to take on next.

ver its 50 years as a wine region, Margaret River has seen plenty of growth and success. Despite returning to Western Australia in January this year, Julian Grounds thinks an overhaul is in order, and it’s worth hearing him out. Grounds is currently head winemaker at McHenry Hohnen, whose winery sits on the outskirts of the Margaret River region. He accepted the role in January, after working as senior winemaker with Giant Steps in the Yarra Valley for the previous five years.

Julian and his ‘assistant winemaker’ Stevie Nicks (or Stevie for short).

Starting out At university, Grounds graduated top of the class and was offered a scholarship to complete a vintage in Fuissé, Burgundy, the home of low intervention Chardonnay. After that, he vintage hopped between Central Otago, where he met his wife, and Oregon, in the United States. “A lot of things that are hard to grow elsewhere are easy to grow in Oregon because they have great soil and it’s on the 45th parallel which is perfect for Pinot. I would say it’s far easier to grow there than anywhere else.” “When you’re living there it’s like ‘oh yeah winemaking is fun and it’s easy and really profitable’, but it’s really not.” “[My wife and I] lived in Oregon for a couple of years, then I got a call asking if I’d ever thought about moving to the Yarra Valley.” Which brought him to Giant Steps. The experience of working in depth in wine regions around the world, combined with a sharp mind, has encouraged Grounds to affect change in Margaret River. While the McHenry Hohnen label is adored by locals in Western Australia, its market doesn’t extend very strongly to other parts of the country. For some winemakers, moving from the Yarra

My gut feeling was that I respect a lot of these people, but they’re comfortable, and when you’re comfortable you don’t ﬁnd much and nothing changes. Valley to the edge of Margaret River would be a step back, but not for Grounds. “From no fault of their own McHenry Hohnen isn’t a very well regarded winery outside of Margaret River,” he said. “It’s crazy beautiful, they farm biodynamically and the winery has some of the best facilities that I’ve ever seen. You just don’t get that when you’re a young winemaker hey. “When you’re in the Yarra Valley, it’s like everyone’s doing very well, and it’s hard to leave. In a way it’s almost a better reason to come here because it means you can be part of something unique.” Aside from the bonus of being closer to his family, Grounds was keen to take

on the role at McHenry Hohnen and push Margaret River toward a more progressive style.

Making the West the best “It’s very hard to affect change in places that are already cool. How do you go into Melbourne and be like ‘oh I’m going to be the first guy to open a really cool café’.” “Someone said to me the other day that Adelaide is fast becoming the Portland of Australia and it makes sense because it’s cheaper to live there. When you have a vacuum of creative energy, it’s really easy to go in there and put something down,” he said. “My gut feeling was that I respect a lot of these people, but they’re comfortable, and when you’re comfortable you don’t find much and nothing changes.” The sandstone wineries of Margaret River are worth celebrating, and they will do so this month as the region celebrates its 50th birthday. But Grounds believes that to make a sustainable impact and position Margaret River as a notable region, the focus needs to be more on the place rather than the people. “I changed the back labels this year to reflect more of a sense of place. You know, the whole thing about a blurb and it being in French oak, etc. Who cares?

The McHenry Hohnen winery has plenty of facilities to tinker with.

November 2017 – Issue 646

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Grapegrower & Winemaker

The vineyard is grown biodynamically, using integrated pest management techniques.

“When people go eat at Nobu or something they’re fed the beautiful story of where things came from. So now I don’t have any words on the back label it’s just basically latitude, planting density, everything about the land. That’s kind of where we’re going,” he said. The logic behind his decision comes from the natural variation of the Margaret River region. “Something you also might hear people banging on about is that southern Margaret River is very, very different to northern Margaret River. It’s a huge cape. Like from north to south it’s 100km. That would be like going from the tip of the Mornington Peninsula to Mount Macedon. “There’s a huge amount of variability in that region, and it’s the same here. “We’re actually closer to Augusta, which is the southern ocean, as opposed to the warmer parts of the Indian Ocean which would be up at Yallingup. So we’re a completely different wind and climate pattern and within that comes different soil types and light, etc. With that in mind, there are plenty of ways to market the region differently. Luckily for Grounds, he has found a community of drink industry folk who are on board with the push. November 2017 – Issue 646

Banding together “When I got here I started hanging out with some of the gin guys and beer dudes and there’s this whole effort to change the mindset of just doing something because it’s Margaret River, to thinking that you can take things more Australia wide,” he said. Grounds believes that the ‘tall poppy’ mentality of Australia restricts success in regions like Margaret River, as big ideas can be quickly shot down. “We so often tell people about what we’ve done in the past and I feel like we need to just get over that, because we’re all just comfortable that we belong here. “There have definitely been so many amazing founders and we’re grateful to those people, but the next chapter has to be about this place being the most perfect place to grow grapes in Australia. “What we’re trying to say is, take the message off the people and bring it back to the land. So yeah, that’s the kind of hope for the future. It’ll probably take a good crew of people to keep harping on about it.” The idea of changing the reputation of Margaret River isn’t so unreasonable for Grounds, as he’s already seen these kinds of changes happen in his time. “The whole time I lived in the Yarra, it went from a few small guys to everyone www.winetitles.com.au

knocking it out of the park. Then these guys (McHenry Hohnen) rang me up and the hope is that it happens here!”

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winemaking

Lifting the lid on impurities Testing Times Greg Howell, from Vintessential Laboratories, provides another instalment of the ‘recent problems that we have seen’ and explains how solutions have been found.

LUT

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VIN

We recently received a bottled red table wine that was a few vintages old. The winemaker was concerned that upon opening the wine there was a noticeable fizz in the neck of the bottle. This fizz was also observable on the palate. As requested, we initially checked for yeasts and moulds by plating of the filtered wine. Carbon dioxide and oxygen were also checked. This was inconclusive, so upon further discussions we did a full sterility check and acetic acid (volatile acidity) determination. The results were interesting: the acetic acid was in the middle range of what would be expected for a red wine of this age, however the level of acetic acid bacteria was high, as was the level of lactobacillus. What we assume had happened (this was hard to verify without the original data for the wine at bottling which wasn’t available) was that the wine wasn’t sterile at bottling and there was also some metabolite, most likely malic acid, in the wine at time of bottling. The lactobacillus then managed to grow and produce carbon dioxide during the subsequent fermentation that occurred in the bottle. We received little information from the winemaker about the original analytical data of the wine and what would happen to the wine after our investigation. So, although we had established the most likely cause of the issue, we weren’t involved in the planned remediation.

Fizzy wine

Alcohol in other fermented drinks

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The market place seems to have no end of interest in other fermented drinks. It is no news that craft brewers are popping up all over the country. Cider makers are also much more prevalent now than say a decade ago. And of course craft distillers are also making news all around the country, and particularly in our new home of Tasmania. The range of new types of fermented drinks doesn’t stop there - we are constantly surprised at what crosses our lab benches. The issue of alcohol in these drinks and their label statements is worth a mention. The wine industry is heavily and wellregulated in Australia. A recent search for regulatory statements for alcohol demonstrated that these other drinks seem less regulated. Beer, cider and spirits have rudimentary Standards in the Food Standards Code but don’t have the luxury of a government corporation such as Wine Australia to provide further guidance. If you are a spirit producer the best information (at least the best I could find) on how to measure the alcohol content in your product is on the ATO website! To say the ATO is not the best technical resource is a huge understatement. And if you make fermented drinks like kombucha, kefir, ginger beer etc. – how do you know what alcohol levels are legal and how do you measure them? This has turned into quite interesting work for us. Our work on kombucha for example has shown that the NIR instruments that have been used for wine alcohol analysis for many years may not be suitable for all fermented drinks.

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J000308_Vintessential Petiole Grapegrowers.indd 1

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November 2017 – Issue 646

Testing the ABV with the Alcolyzer

Lactobacillus growth

Kombucha is made to different rules regarding the additives permitted during its manufacture. The presence of these additives can unfortunately interfere with alcohol analysis by NIR. The most accurate way to determine the alcohol content of Kombucha is by distillation, followed by NIR. This distillation process removes the interfering substances and the result obtained will therefore be more accurate than NIR alone. Given that any beverage that contains more than 0.5% alcohol is required by law to have an alcohol label statement, it is extremely important to obtain an accurate result.

Cider pre-bottling analysis As well as wine, a number of our customers are now making other alcoholic beverages, particularly cider and beer. We recently had a client ask us to check the condition of their cider before they bottled it. The cider was to contain enough sugar at bottling so a secondary fermentation in the bottle would occur and a sparkling cider would result. The cider maker wanted any yeast in the cider to ferment the available sugar, get a certain amount of carbon dioxide produced and have the cider on the market within weeks. So we were asked to do a full microbiological analysis and also check the sulfur dioxide levels. Our testing revealed that there was no free sulfur dioxide present, plenty of acetic acid and lactic acid bacteria and a small level of Saccharomyces yeast. The producer was then concerned that the levels of bacteria could produce off-flavours in the bottled cider, with no sulfur dioxide present to inhibit the bacteria. The producer appeared to have decided to use less sulfur dioxide in this batch of cider than in their previous productions. However, these results showed that this was not the best course of action for the style of cider they were making. The agreed treatment was to add a higher level of sulfur dioxide in these products in future to remove the bacteria present and then to re-test the cider prior to bottling, to ensure it is suitable for bottling.

Foamy water The most work we do in our labs is testing of wine. However as many of our winery clients are in rural areas (as are our labs) November 2017 – Issue 646

and hence rely upon tank water for drinking, we also offer water testing, although not just for wineries. We recently had a customer bring in a tank water sample. Their concern was that the water was foamy and bubbly when coming out of their drinking water tap. The water sample was clear, had no unusual odour or unusual taste. They wondered whether the water was safe for drinking. The main tests we do to ascertain safety of drinking water are microbiological as recommended by the Australian Drinking Water Guidelines. In this case the water wasn’t causing any known symptoms and our standard testing showed that the water was safe to drink based upon the standard tests. Therefore, we worked on trying to find the cause of the foaming. The local water pump shop manager (they are normally a great source of knowledge about water on rural properties and we work closely with them where we can) advised that concrete tanks can leach calcium and that this can cause foaming. We tested for calcium but it was well within the acceptable range. So, although we had alleviated the concerns of the customer, we didn’t get to the bottom of the foaming of the water. Lots of other testing could have been done without necessarily finding the root cause. However, as often in these cases, the customer decided to do nothing further knowing there was no real cause for concern and that a large expense might be incurred to get to the cause. Our best advice was to go back to the pump shop and see if there were any physical things that could be done to remove the foaming. Vintessential Laboratories are dedicated to helping our customers discover fermentation problems early, understand them, and then fix them. At our five laboratories around Australia we test hundreds of samples every week, so there’s hardly a problem we haven’t seen. Every month we bring you some of the recent problems that have been sent to us and explain how, working with our clients, we managed to help solve them. Greg Howell founded Vintessential Laboratories in 1995; he can be contacted by email on greg@vintessential.com.au. More articles on related topics are available on the Vintessential website: www. vintessential.com.au/resources/articles/

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November 2017 – Issue 646

business & technology Finance & Legal

The right time to sell Wine companiesâ&#x20AC;&#x2122; appeal to investors increasing We are expecting the next year or two to be very busy for us as a number of family wine company owners are looking at their options around succession. Mike Laven

T Mike Laven deals with special projects in rural and agribusiness

November 2017 â&#x20AC;&#x201C; Issue 646

he recent investment by Kiwisaver fund Booster into two NZ wine companies was a successful example of the growing appeal of wellrun, profitable viticulture assets among investors, according to the broker who negotiated the sale. Mike Laven is a rural and agribusiness

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consultant for Colliers International, who specialises in viticulture assets, In July he brokered a deal where Booster acquired Waimea Estates (Nelson) Limited as well as all of its family owned vineyards. This acquisition followed an earlier transaction also brokered by Laven (with Miro Capital Advisory) where Booster bought a significant minority stake in Marlborough producer Awatere River Wine Company Limited. Laven said that although the active buyer market for wine companies is small, profitable companies like Awatere River and Waimea Estates can tick a lot of boxes for investors looking for portfolio diversification, as well as local and offshore wine companies looking for strong brands. â&#x20AC;&#x153;When the time comes for an owner to sell, viticultural assets are like every other investment class in that they must generate attractive returns for their

Grapegrower & Winemaker

business & technology

Kahurangi Estate

owners. The price that a purchaser will pay for a business will usually be determined by its earnings,” said Laven. However, he said there is no ‘one size fits all’ approach to selling viticulture assets. “Marlborough-based owners of vineyards and wine companies have the potential to sell their assets into a strong market where there is a good range of buyers. Those buyers include other wine companies looking to expand to supply growing export markets as well as a number of local and offshore investors looking for passive investments. “The underlying driver here is the global success of Marlborough Sauvignon Blanc and the fundamental economics of the high-yielding vineyards in that region,” he said. Laven said that outside Marlborough, wine company and vineyard owners face a more daunting task if they are looking to sell their assets and it can take a while – sometimes years – to find the right buyer. He said unless the asset is a lifestyle vineyard and business priced at around $1 78 Grapegrower & Winemaker

million or less, the pool of buyers for larger assets in these regions is very small.”

Creative solutions As a result, creative solutions are sometimes required to effect a sale. An example of this was the recent sale of the 12.9ha Kahurangi Estate home block in Nelson’s Moutere Valley. This vineyard and winery property was packaged as a passive investment with a 10-year leaseback in place to the operators. “This was an unusual move but we felt there would be good interest in a sale and leaseback of Kahurangi’s key assets. The agreed rent of 7.5% of the purchase price made it very attractive for buyers looking for alternative property investments,” says Laven, who made the sale with hisis Nelson based colleague Ken Montgomery. Laven’s advice to the owners of wine companies who are looking to sell their business is to prepare properly for the sale process. Essential steps include seeking an independent assessment of the value of the business and ideally to have a wellconsidered business plan. www.winetitles.com.au

Owners should also ensure their financial statements and management reporting are robust and transparent, so buyers can form an understanding of their winemaking costs, their margins and the health of their distributor relationships. “Rather than rushing to take a business to market, we prefer to work with business owners for as long as it takes to get that business ready for sale,” Laven said. “We are expecting the next year or two to be very busy for us as a number of family wine company owners are looking at their options around succession. As they generally get only one opportunity to sell their family business, it is always preferable to be selling into a strong market where there is a healthy mix of existing players and new local and offshore entrants looking to make acquisitions.” For further information please contact: Mike Laven Rural & Agribusiness – Special Projects, Wellington Colliers International Dir +64 4 470 3930 or Mob +64 21 681 272 Email: mike.laven@colliers.com www.colliers.co.nz

November 2017 – Issue 646

Confused by the WET? Top five issues with the Wine Equalisation Tax reforms explained Commercial law firm Finlaysons held a number of seminars across Australia in recent months to provide critical information to wine businesses on the impact of the federal government’s WET reforms. They were joined ‘on the road’ by the WFA and Wine Australia for Wine Roadshow 25, which covered six states and territories, seeking industry input along the way.

AT A GLANCE Top five issues with WET reforms 1. New eligibility criteria for claiming producer rebates and new quoting/WET credit rules will apply to the 2018 vintage. 2. New 85% ownership requirement will apply to 2017 and earlier vintages sold after 30 June 2023. 3. Grapes purchased on a ‘retention of title’ basis will not satisfy the 85% ownership requirement. 4. Supply chains involving multiple wholesalers may prevent producers claiming the rebate. 5. Pooling of grapes will also likely prevent producers claiming the rebate.

November 2017 – Issue 646

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large number of practical issues regarding the WET reforms were raised during the recent Finlaysons Wine Roadshow. These are the top five that circulated:

New eligibility criteria and quoting rules will apply to 2018 vintage

If the crushing of grapes for more than 50% of a wine (measured by volume) occurs on or after 1 January 2018, the new eligibility criteria for claiming producer rebates will apply to that wine—even if it is sold prior to 1 July 2018. The Tax Office Grapegrower & Winemaker

business & technology Although this is quite a concession for table wines, some concern has been raised with respect to ‘Museum Releases’ and ‘Sparkling Wines’ that will be released after 30 June 2023. In particular, producers may not be eligible to claim producer rebates on those wines if they have not retained sufficient records to prove that at least 85% of those wines (by volume) originated from grapes the producers owned before crushing, and that they continued to own the resultant juice/wine from those grapes throughout the winemaking process. The Tax Office will hopefully release guidance in the near future on the record-keeping requirements in such circumstances. has also confirmed to Finlaysons that the new quoting and WET credit rules will apply to such wines. The upshot is that the WET reforms will apply to 2018 vintage wines from 1 January 2018. This will mean that bulk wine made from the 2018 vintage will not be eligible for the producer rebate even if sold before 1 July 2018. Bulk wine producers may therefore need to consider either blending 2018 bulk wine with earlier vintages or bottling 2018 bulk wine (with their own label), if they potentially want to be eligible to claim rebates on sales of that wine.

2017 and earlier vintages (excluding fortified wine) sold after 30 June 2023

The ‘85% ownership of source product’ requirement will not apply to 2017 and earlier vintages provided: (1) the producer owned the wine immediately before 1 January 2018; (2) the wine is sold on or before 30 June 2023; and (3) the wine was bottled on or before 30 June 2018 or labelled with a vintage date as being for the 2017 or an earlier year.

Retention of Title (ROT) clauses in grape supply contracts may prevent producers claiming producer rebates

After some confusion following the release of the WET reforms, it now seems settled that grapes purchased on a ‘retention of title’ basis will not be treated as owned until payment for those grapes has been made. Producers that purchase grapes, on that basis, to make wine, will therefore not own the source product (i.e. grapes), used to make their wine, before crushing. Accordingly, those producers will not satisfy the 85% ownership requirement, and will not be eligible to claim producer rebates on that wine. Grape supply contracts will therefore need to be drafted to ensure that title passes before crushing, even if payment terms are delayed.

Multiple wholesaler supply chain may prevent producers claiming producer rebates

If a producer sells to a wholesaler under quote, who in turn sells to

another wholesaler under quote, the producer will not be eligible to claim a producer rebate on the supply it makes to the first wholesaler. However, the final sale from the second wholesaler to a retailer will still be subject to WET. This could create a number of distortions and place particular pressure on the distributor model. It may be possible to restructure the manner in which quotations are issued to avoid that outcome. However, as that would involve multiple parties altering their existing administrative arrangements, it may be difficult to achieve in practice. Consideration would also need to be given to whether the anti-avoidance rules could apply to prevent producer rebates being claimed under such a restructure.

Pooling of grapes/wine may prevent producers claiming producer rebates

It is possible that producers who pool grapes and/or wine to make a particular product will fail the 85% ownership requirement with respect to the resultant wine and will not be eligible to claim producer rebates with respect to that wine. We hope the Tax Office will provide further guidance as to how they will deal with this issue in the near future. Finlaysons expect the legislation will give rise to a number of other practical questions. If you would like to discuss any of these in greater detail, please feel free to call or email. Mathew Brittingham, Tax & Revenue Partner mathew.brittingham@finlaysons.com.au 08 8235 7458 Michael Butler, Tax & Revenue Partner michael.butler@finlaysons.com.au 08 8235 7407

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Accessing finance to meet global demand WA winemaker typifies buoyant export industry Ramping up operations to meet international demand can sometimes be restricted by cash flow. Andrew Watson, executive director for export finance at Australia’s export credit agency, Efic, explains one way small enterprises can gain access to financing to scale up for export. The wine industry has become one of Australia’s strongest export performers, with Wine Australia reporting a 10% increase in export volumes for the financial year 2016/17. Australia is now the world’s fifth biggest exporter of wine. It’s not surprising then that exporters are optimistic about economic prospects in the year ahead. That’s one of the key findings of Efic’s latest Exporter Sentiment Index – a survey of more than 1,200 SME exporters. Nearly half, 46%, believe the economy will be better in the next 12 months than it was in the previous. This increased confidence regarding exporting conditions is also translating into better expectations about financial performance. Nearly two thirds of SMEs (63%) expect their financial performance to be better in the next 12 months. Economic and business confidence is having a positive impact on employee growth and retention. Around half (49%) of SMEs expect to increase their staff numbers in the next 12 months. Exchange rates and economic uncertainty, however, remain serious challenges for small business exporters, with 45% identifying exchange rates, and 43% identifying economic uncertainty as significant challenges in the next 12 months. In another signal of the strength of the export market, an increasing number of SMEs have positive expectations around direct investment into overseas markets. Just over half (53%) of small businesses expect overseas investments to increase in the next 12 months.

Taking on the world One company which typifies the strong performance of wine exports, is Margaret River winemaker, Evoi Wines. Evoi Wines was established in 2007 by winemaker Nigel Ludlow. From humble beginnings making Chardonnay in his garage, Ludlow now operates out of November 2017 – Issue 646

Nigel Ludlow, owner of Evoi Wines has successfully targeted smaller overseas markets

Margaret River producing over 120 tonnes of wine, and exporting to countries such as Norway, Hong Kong and Jamaica. According to Ludlow, export was always in his sights, “I’ve basically been exporting since day one. After receiving a write up from James Halliday, I was approached by someone in the UK and started exporting there.” As a micro producer, without a large support team, Ludlow has relied on his own expertise to grow the business overseas. “I can’t compete with the brand reputation of the big guys, so I decided early on the best way to leverage the quality small scale product we produce www.winetitles.com.au

at Evoi, was to approach smaller markets – that’s what led me to start exporting to diverse countries such as Norway, Hong Kong and Jamaica,” said Ludlow. However, it hasn’t been all plain sailing – like many small exporters Evoi has had challenges along the way. “One of the biggest challenges in meeting an export order is having enough cashflow in the business – a challenge we had recently with a new export order from Jamaica.” “Unfortunately our bank couldn’t help but Efic were able to provide support through their small business export loan. This is enabling me to establish myself in the market. And it’s given me the platform to start discussions with other Caribbean islands – that’s my next goal.” Launched in April last year, the Small Business Export Loan gives small businesses access to finance through a convenient and fast online application and approval process. SMEs with annual revenue between $250,000 and $10 million can access from $20,000 up to $350,000 to support export contracts. The application can be completed online through Efic’s portal, EficDirect, which reduces both time and cost for companies who need to get export finance quickly. For local wineries who are looking to export their product abroad and require access to finance quickly to scale up operations to accommodate for supplier or customer requests, the Small Business Export Loan is an ideal financial solution providing funds in as little as nine business days. According to Ludlow, passion for what you do and drive to succeed are the two most important characteristics for any new exporter. “As a small producer, I’ve had many challenges along the way. But ultimately the reason I have been able to grow the business overseas is my passion and drive for what I do. If you’re heart isn’t in it, you won’t go the extra mile.” Grapegrower & Winemaker

business & technology

An efficient bottling line can save you money and time.

Opening the page on better bottling processes Upgrading winery bottling for quality, productivity and profitability Ian Jeffery reviews the recent book by Ross Kenneth Kennedy, based on the author’s decades of hands-on industry experience in improving operational performance. The publication is a step-by-step practical guide useful for winemakers and wineries.

oss Kennedy, the chief executive officer at NSW-based business CTPM sent me a recently published book he had written, Understanding, Measuring, and Improving Overall Equipment Effectiveness: How to Use OEE to Drive Significant Process Improvement. This book will be of huge benefit to winemakers and wineries embarking on a Lean/Continuous Improvement journey. Its strength is it’s written by a leading Australian authority on the subject. Its 86 pages are packed with information

82 Grapegrower & Winemaker

and practical knowledge and experience gained by him over his 30 plus years hands on career in this area. Kennedy is a leading Australian authority on ‘Lean’ manufacturing, OEE (overall equipment effectiveness) and CI (continuous improvement). His new book describes his experience as having been “actively involved with Lean production since 1985, TPM [total productive maintenance] since 1990 and Australasian TPM and Lean (TPM3) since 1998 and has delivered publicly more than www.winetitles.com.au

200 workshops on the subject both within Australia and overseas”. “CTPM, under the direction of Ross with his team of experienced CI Specialists, is presently assisting more than 30 sites located in Australia, New Zealand, Thailand, Indonesia and China on their TPM and Lean/CI journeys to Operational Excellence and World Class Performance,” the publication states. A ‘beverage bottling plant’ is used as a practical example through much of the book. November 2017 – Issue 646

Coopers Brewery CTPM’s work at Coopers Brewery in Adelaide is testament to the excellent results of the CTPM team. A decade ago Coopers engaged Kennedy’s team plus other consultants to overcome major challenges. Coopers faced a hostile takeover bid and angry family members threatening to sell their shareholding combined with poor productivity and profitability challenges. Coopers got the sales and marketing right. Cooper’s and CTPM combined got the operational and maintenance challenges right. (Cooper’s productivity increased by over 40% with associated improvements in quality and profit. Coopers achieved 17% average annual sales growth for over a decade.)

Autonomous maintenance In his book Kennedy mentions but does not discuss work area management/5S and operator equipment management/ autonomous maintenance. He takes knowledge and training in this area as a given and starting point for OEE loss analysis. My thoughts are there is value in discussing autonomous maintenance.

This is because many enterprises have misunderstood and misapplied the concept and done themselves major long term harm. (Loss of productivity, low availability and reliability and significant loss of revenue). Too many enterprises have seen autonomous maintenance as a way to cut costs by cutting maintenance, retrenching maintenance tradespeople and loading maintenance onto the operators. The result is usually a disaster. Rather than attempt to explain autonomous maintenance I am going to quote directly from a United Kingdom industry forum (www.industryforum.co.uk) on autonomous maintenance: “When companies begin to implement total productive maintenance (TPM) they often start by piloting autonomous maintenance (AM). This is understandable as AM is one of the key distinguishing features of TPM and also one of the most important activities when understood correctly. To understand AM correctly it needs to be seen as an improvement activity within TPM, rather than production teams taking on maintenance activities.

“In the evolution of TPM in Japan, AM grew out of the 5S activities of production teams, as they found that in order to deal with barriers to quality, delivery and particularly cost performance they needed to improve equipment conditions, initially by applying the principles of 5S and QC [quality control] circles. AM was not the result of a desire to reduce

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November 2017 – Issue 646

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business & technology

maintenance costs or maintenance departments wishing to hand tasks to production, rather it was the result of production teams wishing to control and improve their equipment. “Equipment performance is measured using OEE, which has become an industry standard, based on the availability, performance and output quality of the equipment. These three factors are then broken down into losses – breakdowns, changeovers, minor stoppages and speed loss usually being the largest contributors. Of these TPM identifies the major cause of breakdowns, minor stoppages and speed losses as the accelerated deterioration of the equipment – as much as 70% (95% in one French survey!) of equipment losses are due to preventable deterioration of equipment, and this is where autonomous maintenance comes in. “Autonomous Maintenance put simply is the restoration and prevention of accelerated deterioration and has major positive effect on OEE. It is a stepby-step improvement process, rather than production teams taking on maintenance tasks. While visitors to TPM prize winning plants may be impressed by the operator maintenance standards displayed in the workplace, and the condition of the equipment and OEE performance, these are all the effects or endpoints of AM, and to reach these endpoints 84 Grapegrower & Winemaker

companies must follow the step by step process defined by Japan Institute of Plant Maintenance (JIPM).”

Insights into OEE Reading a book of the quality of Kennedy’s book gives us numerous insights. Mine were: • Don’t compare your OEE with your neighbouring wineries or competitors, your circumstances and requirements are likely to be different. (Traditional thinking identifies best practices batch processes and continuous processes [winemaking and wine bottling respectively] at 85% and 95% respectively). Quoting from the book: “Our learning has been that these numbers can be quite ridiculous at many sites and as such best practices OEE should be based on actual business requirements.” • A three-year CI (continuous improvement) at a winery or bottling plant with an OEE of 50% raises OEE to 70 to 75% (40% to 50% productivity gain). A winery commencing with a 70% OEE can raise the OEE to 80% in similar time. My assumption is a ‘four years from implementation to completion’ situation. In the first year: o Engage a consultant such as CTPM, or similar, to brief management, o Select (carefully) an initial ‘commencement’ challenge, o Select and train a small team to solve the ‘commencement’ challenge. o Solution of ‘commencement’ www.winetitles.com.au

challenge (anticipated three-month challenge) o Brief entire site on successful competition of ‘commencement challenge’ o Expand training to all personnel Then years two, three and four would be three years of 12 off 3 months CI cycles, with support and mentoring provided by your OEE consultant. • Select your OEE software with great care. Consider a ‘best-of-bread’ supplier as opposed to an all-in-one software packages supplier (a supplier who is a passionate supplier of user friendly best practices software in their one area of specialisation). A well-reasoned argument is given in the chapter on ‘Automating OEE Data Capture’ in Kennedy’s book. This is my experience/ advice in selecting Condition Monitoring, Maintenance Strategy Optimisation and Computerised Maintenance Management Software. • Insight four is from Ross Kennedy’s 2013 ‘Darling Harbour’ AWITC (quoted previosuly in this magazine, but worth noting again): “Implementing TPM and Lean needs an approach that is tailored to suit the specific situation […] Added to this we need to understand any unique workplace cultural differences to Japan where TPM and Lean were developed. We have found for example in Australia there are three main workplace cultural differences when compared to Japan. - We have a multi-cultural workforce - Our workforce is driven by ‘what’s in it for me’ - We are good at working around problems rather than addressing their root causes “As such, to assist with the TPM and Lean journey in a non-Japanese workplace we have developed an Australasian version of TPM and Lean which we call TPM3,” said Kennedy. In conclusion, Ross Kennedy’s recent book on measuring and improving OEE is user friendly and filled with useful templates and diagrams and packed with practical hints gathered over 30 plus years specialising in Lean, OEE and continuous improvement (CI). The book will be of huge benefit to winemakers and wineries who have embarked on Lean and commenced a continuous improvement programme.

References

1. Understanding, Measuring, and Improving Overall Equipment Effectiveness: How to Use OEE to Drive Significant Process Improvement. R. K. Kennedy, 2017, CRC press, www.crcpress.com 2. It’s great in theory, but does ‘Lean Manufacturing’ match the Aussie Culture. I, Jeffery, June 2016, Australian and New Zealand Grapegrower and Winemaker November 2017 – Issue 646

The underground cellar at Bodegas RODA

A modern classic The Rioja revolution turns 30 Founded in 1987, Bodegas RODA celebrates its 30th anniversary, now firmly established as the most modern of the great Rioja classics from Spain.

his year marks the 30th anniversary of Bodegas RODA, by now established as one of the most exemplary wineries in the D.O.C. Rioja appellation. The winery’s embrace of Rioja’s traditional winegrowing model distinguished it from the start. Roda distanced itself from the trend that dominated the region in the 1980s, which pushed globalized and productivityoriented winemaking criteria. Combining a clear commitment to innovation with a deep respect for the traditions of this historical region, RODA was the very first to revive the essence of Rioja’s winemaking identity from a contemporary perspective. These founding principles and the swift recognition garnered by the project November 2017 – Issue 646

made Roda a model of modernity, with other wineries soon adopting its criteria, thus contributing to a new interpretation of Rioja wine. Due to Roda’s crucial role at a time when the region’s viticulture underwent significant changes, the winery is now considered a classic: the youngest of the great Riojas.

A project with a solid foundation It all began in June 1987, when Mario Rotllant and Carmen Daurella, two entrepreneurs with experience in wine distribution, bought a winegrowing estate outside the Rioja town of Haro. They started the company Bodegas El Calado, later renamed Bodegas RODA, an acronym made up of the first syllables of each owner’s last name. www.winetitles.com.au

The decision to set up the winery in Barrio de la Estación—Haro’s Station District and the epicenter of Rioja winemaking since 1877—was no coincidence. After all, the area is home to the appellation’s oldest and most iconic wineries, and the project is steeped in a strong identification with Rioja’s winemaking roots. However, the winery also introduced a new approach to champion the virtues of the region’s old vineyards through innovative winemaking techniques that always put quality first. During the early stages, RODA relied on the support of Félix Alonso, a local winegrower who brought his vineyards to the new project. From the very start, the winery invested significantly in all Grapegrower & Winemaker

business & technology

The cellar door at Rioja winery Bodegas RODA

areas to ensure the best technical and professional resources to produce and position its wines. Its young team was another aspect that set RODA apart at the outset. During the early years, the owners ran the project themselves, but in 1998 they brought in Agustín Santolaya as general manager, transferring all management duties directly to the winery and creating separate areas of responsibility. Under Santolaya’s leadership, RODA has stayed true to its founding principles and consolidated the quality and style of its wines, made exclusively with indigenous varieties and utmost respect for the character of the vintage. The wines reflect a constant search for elegance and freshness, emphasizing fruit over oak, ensuring longevity—even in wines that are meant to be drunk young— and the true expression of the Rioja Alta landscape.

Winemaking Approach As part of its mission to express the character of the landscape, the vintage and Rioja’s singular style, the winery developed very rigorous winemaking criteria. It opposed the expansion of new plantings and the uprooting of old vines and set out to find and acquire old vineyards, improving the conditions for 86 Grapegrower & Winemaker

buying grapes, and paying winegrowers in cash. In doing so, RODA restored the value of Rioja’s winegrowing heritage and championed the Gobelet system (bush vines). This went against the tide of trellised vineyards. Finishing the first phase of construction on the winery’s facilities in 1991 (which would require two additional phases, the last one in 2000, to reach completion) contributed to RODA’s quality-oriented ambitions. The purchase of additional old vineyard parcels in 1992 made it possible to expand production while maintaining the quality criteria. 30 years later the underpinnings of RODA’s winemaking philosophy remain intact: • The grapes must come from old vines (over 30 years old), except for the production of the range’s newest addition, Sela, which is made from 15 to 30-year-old vines. Grapes harvested from vines under 15 years of age are sold on the market, no matter how exceptional their quality. • Depending on climate conditions in any given year, the winegrowers use cover crops in the vineyard, foregoing weed killers and limiting the use of chemically synthesised products. • The optimal moment to harvest www.winetitles.com.au

A seating area at the Bodegas RODA winery November 2017 – Issue 646

is determined by vineyard visits, observations and sampling grapes on site. • All of the grapes from the winery’s own vineyards and those from external suppliers are harvested in boxes. • Rigorous selection of the grapes that enter the winery (RODA was the first winery ¡n the Rioja appellation of origin to use a sorting table). • Parcel-based vinification. • Fermentation in French oak vats (as opposed to the stainless steel tanks popular during the 1980s and 1990s). Spontaneous fermentation instead of cultured (selected) yeasts. • Spontaneous malolactic fermentation in oak. • Implementation of innovative techniques across all areas: analyses, temperature control in wooden vats, use of suitable amounts of new oak, etc. At RODA, adhering to these production principles goes hand in hand with a clear commitment to research and development. Especially as of 1998 when the winery launched its first RDI project: the creation of a Tempranillo Seed Bank, which has identified over 500 different morphotypes in Rioja’s old vineyards so far.

Since then RODA has invested an average of 7% of its gross turnover in RDI every year. The company also has a permanent research and development department, which has carried out highly relevant projects in the fields of viticulture and enology. This includes Familia RODA 107, a family of Tempranillo morphotypes that has contributed to recovering the old genetic makeup of the vineyards. It gives winegrowers access to an alternative that is better suited to the production of topquality reds than Tempranillo clones. By now the success of Familia RODA 107 has gone international, producing an annual average of 200,000 plantings in vineyards around the world. The most recent challenge taken on by RODA’s RDI department follows a similar line of research: finding a family of Tempranillos that can withstand the effects of climate change.

Wine range, distribution and profitability In 1992, RODA produced the first vintage of its two initial brands, RODA I and RODA II, which were intended for sale. Production came to a total of 30,000 bottles, which were released in 1996.

The winery’s production has grown since its highly anticipated debut, although it never exceeds 300,000 bottles per year (between RODA I and RODA II), the limit set at the start. By creating a sales network, which went into operation in 1995, and setting a 50% production quota for domestic distribution, with the other half earmarked for export, the winery has achieved its goal of gradual, but solid economic profitability. Since 1998, the first year RODA saw a profit, it has not reported losses in any fiscal year. The RODA range has also grown since the first vintage (1992) went to market. The 1998 harvest produced the first vintage of CIRSION, the winery’s most exclusive and unique blend, made from vines selected for the high degree of tannin polymerization in their grapes. This influences the finesse, complexity and richness of the wine. The wine is only produced in vintages when climate conditions allow for this kind of maturation. Furthermore, RODA II simply became known as RODA after the 2002 vintage. From a distribution perspective, it was decided that a high-end wine shouldn’t give the impression of being a “secondary

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business & technology brand.” Since then, the house’s flagship wines are RODA and RODA I. The idea behind both wines is to convey a precise vision of the landscape, the vintage and the influence of three climates (Atlantic, continental and Mediterranean). The wines are blends of different parcels—those whose organoleptic profile recalls red fruit provide the basis for RODA, whereas those with black fruit characteristics go on to become RODA I. Finally, the red wine SELA joined the RODA family in 2008. It is the range’s freshest and most cheerful member, made from vines that are 15 to 30 years old. The wine is clean and food friendly, but still preserves the elegance that characterizes its siblings. Production is limited to 80,000–90,000 bottles per year. In addition to the four Bodegas RODA wines, the company has also developed other projects in the wine and food sector over the past three decades in collaboration with its technical and sales teams. These include the production of extra virgin olive oil in exceptional Mediterranean enclaves (Ampurdán and

Mallorca) from olive trees planted in 1996 and 1997. The initiative resulted in the launch of two brands, AUBOCASSA and DAURO, in 1998 and 1999 respectively. The former has consolidated its market position to become a point of reference among topquality extra virgin olive oils in Spain. In 2009 the people behind RODA founded Bodegas LA HORRA, a winery in Ribera del Duero, which also focuses on top-quality wines and produces two brands, CORIMBO and CORIMBO I.

Where RODA stands now Thanks to all of the above, Bodegas RODA celebrates its 30th anniversary in a privileged position as one of Spain’s leading wine brands. By now it is a well-established winery that produces 300,000 bottles per year, working with 120 hectares under vine, 70 of which are company owned. Over the past three decades, RODA has carved out its market niche with a very clear pricing policy—positioning its wines above the region’s regular price range, with moderate subsequent increases and a price freeze during the economic crisis.

The winery also followed a marketing strategy built on the transparency of an open and forthright company and its identification with the landscape of Rioja Alta. Thanks to these principles and the successful development of its business model, RODA has not only consolidated its position as a company, but also made significant contributions to the Rioja wine industry. It has brought value to the region’s traditional viticulture while implementing innovations in a constant search for excellence. RODA has also helped revitalize wine tourism in Haro’s Barrio de la Estación district by offering its own visitors program since 2003 and inaugurating a wine bar in 2010 that is open to the public. In addition, the winery hosts a series of photo exhibitions entitled Maridajes, organized in collaboration with the Foto Colectania Foundation since 2007 and showing photographs from its collection. The initiative has brought 11,000 annual visitors to the winery, making it one of the main attractions for anyone interested in exploring the historical centre of Rioja wine.

Marketplace

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• Mulching • Vine pulling

Marketplace

• Grape sales

Interested? Call Trent Reilly 0409 588 846 www.stirlingvs.com

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RODA uses cover crops to reduce synthetic fertiliser use

TO ADVERTISE CONTACT www.winetitles.com.au

Suzanne Phosuwan on (08) 7228 5858 November 2017 – Issue 646

calendar Australia & New Zealand

looking back

November 7-10 Australian Alternative Varieties Wine Show, Mildura, VIC, www.aavws.com 10 2017 South Australian Tourism Awards, Adelaide Convention Centre, Adelaide, SA, www.satic.com.au/index.php/awards 10 Spanish Fiesta, Hollick Estates, Coonawarra, SA, www.hollick.com 11 48th Eltham Wine Show, Veneto Club Sports & Entertainment Centre, Bulleen, VIC, www.amateurwine.org.au 11 Frankland Estate Flowering of the Vine Luncheon, Frankland Estate, Frankland River, WA, www.franklandestate.com.au 12 Taminick Cellars Generations V Long Lunch, Booth's Taminick Cellars, Taminick, VIC, www.taminickcellars.com.au 13-17 The National Wine Show of Australia, Exhibition Park, Canberra, ACT, www.rncas.org.au/nationalwineshow 15 ABARES Regional Outlook Conference – Tamworth, Ibis Styles Tamworth, Tamworth, NSW, www.agriculture.gov.au/abares/ conferences-events/2017-regional-outlookconferences 15 Riedel Tasting with Emily Camorra, Hollick Estates, Coonawarra, SA, www.hollick.com 16 2017 NSW Tourism Awards, Sydney, NSW, www.nswtourismawards.com.au 16-19 Taste of Auckland, Western Springs, Auckland, NZ, www.tasteofauckland.co.nz 17 Variety Vintage Wine Auction Luncheon, National Wine Centre, Adelaide, SA, www.variety.org.au/sa

17-19 Effervescence 2017, Josef Chromy Wines, Relbia, TAS, www. effervescencetasmania.com 17-19 Margaret River Gourmet Escape, Margaret River, WA, www. margaretrivergourmetescape.com.au 18 Blacktie @ Burnbrae, Burnbrae Winery, Mudgee, NSW, www.burnbraewines.com.au 18-19 Brown Brothers 31st Spring Wine & Food Festival, Milawa Vineyard, Milawa, VIC, www.brownbrothers.com.au 19 Langhorne Creek Cup, Strathalbyn Racecourse, Strathalbyn, SA, www. langhornecreek.com 19 Malmsbury Village Food and Wine Fayre, Town Hall & Botanic Gardens, Malmsbury, VIC, www.malmsburyvillagefayre.org.au 19 Toast Martinborough Wine, Food & Music Festival, Martinborough, NZ, www.toastmartinborough.co.nz 19-22 HOBART 2017, Royal Hobart International Wine Show, Hobart Showground, Glenorchy, TAS, www.hobartshowground.com.au 20-22 Adelaide Hills Wine Show, Adelaide Hills, SA, www.adelaidehillswine.com.au 25 Donnybrook Food & Wine Fest 2017, Amphitheatre, Donnybrook, WA, www.donnybrookfoodandwinefest.com.au 25-26 Rootstock Sydney Wine and Food Festival, Carriageworks, Sydney, NSW, www.rootstocksydney.com 26 Taste Orange @ Barangaroo, Barangaroo Reserve, Sydney, NSW, www.brandorange.com.au

International November 6-8 2017 Wine Marketing & Tourism Conference, Santa Rosa, California, USA, www.winetourismconference.org

8-11 Salon de Vin, Sofia, Bulgaria, www.food-exhibitions.bg

6-9 97th China Food & Drinks Fair - TAO IWSS Hotel Show, Kempinski Hotel, Chongqing, China, www.cfdf.org

8-11 Vietfood & Beverage/Propack Vietnam, Hanoi International Center for Exhibition (ICE), Hanoi, Vietnam, www.foodexvietnam.com

6-11 Eat! Vancouver Food & Cooking Festival, BC Place Stadium, Vancouver, Canada, www.eat-vancouver.com

9 CHILL - An International Wine & Culinary Event, Chicago, USA, www.luxehome.com/chill

November 2017 – Issue 646

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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. November 1987

Council Cautions on price demands

The Winegrape Growers Council of Australia believes growers could “price themselves out of the market” if they demand excessive prices this year. President Roger Hoare expressed his concern for winegrape prices and pricing arrangements for the 1988 vintage, following a meeting of the council executive. He urged growers to remain realistic and consider the long-term implications of over-pricing their fruit. Hoare also added that the reverse situation applied to bottomend varieties, urging winemakers to increase prices. November 1997

Strategy needed to overcome drought effects Australia’s rapidly expanding vineyard plantings face a coming season with subsoil moisture at low levels after the abnormally dry winters.

Grapegrowers with a long memory will recall that the last major drought in the early 80s showed that it was not possible to make up winter moisture deficiencies after their vines reached full canopy. The resulting loss of grape quality and yield sometimes reached up to five tonnes a hectare during vintage. November 2007

King Valley finally gets the nod After 11 years of lobbying, members of the King Valley Vignerons are celebrating because the region has been formally recognised by the Australian Wine and Brandy Corporation.

Wineries who buy King Valley fruit will now be able to brand their wines with a geographical indication on their labels. New signs pointing to the King Valley wine region and other associated signage will soon be erected on the Hume Highway.

Grapegrower & Winemaker

Marketplace

All advertisements also appear on www.winetitles.com.au/classifieds/

Grape Harvesters for sale

ge nta

GREGOIRE G140SW Serries 2

Harvester in very good contion with only one season of work since fully rebuilt. Ready to go to work!

201

Priced to go at $105,000 inc GST Gregoire G120SW Engine fully rebuilt with only one season old, new hyd trans fitted. Harvester is in good shape. Ready to go to work!

Price to sell at $65,000 inc GST Gregoire G120SW

OXBO 4420

A good Only honest unit 2,000 worth the hrs, 4 money. years Ready to old, very reliable hargo to work! vester with all updates fitted Price to sell Priced at

55,000 inc GST

at $205,000 inc GST

Phone Peter on 0458 004 866

*SP-only

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

Model – G170

G65 (tow behind) Serial No. 2009

Build year – 1999

Manual head

Build Year – 2000

Engine hours – 2445 Head hours – 802

Ashley Barratt – 0419 833 606 Angelo Dicesare - 0408 856 418 Summertown Ph (08) 8139 7200 Adelaide Ph (08) 8139 7250 Narracoorte – (08) 8762 0123

Model – G108

www.braud.com.au

Build Year – 2001

Vineyard Removal

G65 (tow behind) Head hrs – 1836

Serial No. 0105

Build year – 2000

Hydraulic head

Re-working Tony 0409 163 209

AUSTRALIA WIDE Marketplace

Machine hrs – 3987

www.vinesight.com.au

Accolade Wines Australia Limited, Aravina Estate, Australian Vintage Ltd, Barwick Wines, Beltunga, Bests Wines Great Western, Bremerton Wines, Brown Brothers Milawa Vineyard Pty Ltd, Campbells Wines, Casama Group Pty Ltd, Cellarmaster Group, Charles Melton Wines, Clover Hill Wines, CMV Farms, Coriole Vineyards, Delegats Wine Estate, Delegat’s Wine Estate Limited, DogRidge, Edgemill Group, Fanselow Bell, Five Star Wines, Fowles Wine, Fuse Wine Services Pty Ltd, Gemtree Vineyards, Glenlofty Wines, Harry Jones Wines, Henry’s Drive Vignerons Pty Ltd, Hentley Farm, Hope Estate, Hospitality Recruitment Solutions, Howard Park Wines, Hungerford Hill Wines, Inglewood Wines Pty Ltd, Innocent Bystander, Jack Rabbit Vineyard, Jim Barry Wines, KarriBindi, Kauri, Kingston Estate Wines Pty Ltd, Kirrihill Wines Pty Ltd, Krinklewood Biodynamic Vineyard, L’Atelier by, Aramis Vineyards, LeeuWine Industry’s Leading Online JobMcWilliam’s Site winThe Estate, Make WInes Australia, Wines Group, Memstar, Mondo Consulting, Moppity VIneyards, Moxon Oak, Nadalie australia, Nexthire, Oenotec Pty Ltd, Options Wine Merchants, Orlando Wines, Ozpak Pty Ltd, Patrick of Coonawarra, Plantagenet

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90 Grapegrower & Winemaker

www.winetitles.com.au

November 2017 – Issue 646

ines Great Western, Bremerton Wines, Brown Brothers Milawa Vineyard Pty Ltd, Campbells Wines, Cas a Group Pty Ltd, Cellarmaster Group, Charles Melton Wines, Clover Hill Wines, CMV Farms, Coriole Vin ards, Delegats Wine Estate, Delegat’s Wine Estate Limited, DogRidge, Edgemill Group, Fanselow Bell, Fi ar Wines, Fowles Wine, Fuse Wine Services Pty Ltd, Gemtree Vineyards, Glenlofty Wines, Harry Jon ines, Henry’s Drive Vignerons Pty Ltd, Hentley Farm, Hope Estate, Hospitality Recruitment Solution oward Park Wines, Hungerford Hill Wines, Inglewood Wines Pty Ltd, Innocent Bystander, Jack Rabb neyard, Jim Barry Wines, KarriBindi, Kauri, Kingston Estate Wines Pty Ltd, Kirrihill Wines Pty Lt rinklewood Biodynamic Vineyard, L’Atelier by, Aramis Vineyards, Leeuwin Estate, Make WInes Austral cWilliam’s Wines Group, Memstar, Mondo Consulting, Moppity VIneyards, Moxon Oak, Nadalie austral exthire, Oenotec Pty Ltd, Options Wine Merchants, Orlando Wines, Ozpak Pty Ltd, Patrick of Coonawarr antagenet Wines, Portavin Integrated Wine Services, R&D VITICULTURAL SERVICES PTY LTD, Robe atley Vineyards, Rymill Coonawarra, Seville Estate, Stella Bella Wines, Streicker Wines, The Gilbert Fam y Wine Co, The Lane Vineyard, The Scotchmans Hill Group Pty Ltd, The Yalumba Wine Company, Tinta inery, Tower Estate Pty Ltd, Treasury Wine Estates, Turkey Flat Vineyards, Two Hands Wines, Tyrrel ines, Vinpac International, Warburn Estate Pty Ltd, WebAware Pty Ltd, Wine and Vine Personnel Intern onal,Wines Overland, Wingara WIne Group,Wirra Wirra Vineyards, Zilzie Wines, Accolade Wines Austra Limited, Aravina Estate, Australian Vintage Ltd, Barwick Wines, Beltunga, Bests Wines Great Wester remerton Wines, Brown Brothers Milawa Vineyard Pty Ltd, Campbells Wines, Casama Group Pty Ltd, C rmaster Group, Charles Melton Wines, Clover Hill Wines, CMV Farms, Coriole Vineyards, Delegats Wi state, Delegat’s Wine Estate Limited, DogRidge, Edgemill Group, Fanselow Bell, Five Star Wines, Fowl ine, Fuse Wine Services Pty Ltd, Gemtree Vineyards, Glenlofty Wines, Harry Jones Wines, Henry’s Dri gnerons Pty Ltd, Hentley Farm, Hope Estate, Hospitality Recruitment Solutions, Howard Park Wine ungerford Hill Wines, Inglewood Wines Pty Ltd, Innocent Bystander, Jack Rabbit Vineyard, Jim Bar ines, KarriBindi, Kauri, Kingston Estate Wines Pty Ltd, Kirrihill Wines Pty Ltd, Krinklewood Biodynam Vineyard, L’Atelier by, Aramis Vineyards, Leeuwin Estate, Make WInes Australia, McWilliam’s Win roup, Memstar, Mondo Consulting, Moppity VIneyards, Moxon Oak, Nadalie australia, Nexthire, Oenot y Ltd, Options Wine Merchants, Orlando Wines, Ozpak Pty Ltd, Patrick of Coonawarra, Plantagenet Wine ortavin Integrated Wine Services, R&D VITICULTURAL SERVICES PTY LTD, Robert Oatley Vineyard ymill Coonawarra, Seville Estate, Stella Bella Wines, Streicker Wines, The Gilbert Family Wine Co, T ane Vineyard, The Scotchmans Hill Group Pty Ltd, The Yalumba Wine Company, Tintara Winery, Tow state Pty Ltd, Treasury Wine Estates, 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Wines Pty Ltd, Krinklewood Biodynamic Vineyar Atelier by, Aramis Vineyards, Leeuwin Estate, Make WInes Australia, McWilliam’s Wines Group, Memsta ondo Consulting, Moppity VIneyards, Moxon Oak, Nadalie australia, Nexthire, Oenotec Pty Ltd, Optio ine Merchants, Orlando Wines, Ozpak Pty Ltd, Patrick of Coonawarra, Plantagenet Wines, Portavin Int ated Wine Services, R&D VITICULTURAL SERVICES PTY LTD, Robert Oatley Vineyards, Rymill Coon arra, Seville Estate, Stella Bella Wines, Streicker Wines, The Gilbert Family Wine Co, The Lane Vineyar he Scotchmans Hill Group Pty Ltd, The Yalumba Wine Company, Tintara Winery, Tower Estate Pty Lt easury Wine Estates, Turkey Flat Vineyards, Two Hands Wines, Tyrrell’s Wines, Vinpac Internation arburn Estate Pty Ltd, WebAware Pty Ltd, Wine and Vine Personnel International,Wines Overland, Wi ra WIne Group,Wirra Wirra Vineyards, Zilzie Wines, Accolade Wines Australia Limited, Aravina Estat ustralian Vintage Ltd, Barwick Wines, Beltunga, Bests Wines Great 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