Grapegrower & Winemaker - October 2015

OCTOBER 2015

Closure survey Winemakers preferences revealed THE

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contents features 47 50 60 85 88 93 95 103

OCTOBER 2015

Bird Control Irrigation Closures WEA Conference Yeast & Analytical Services Oak Refrigeration Winery Design & Construction

COVER The results of our closure survey indicate there has been a very slight movement away from screwcaps since we surveyed wineries four years ago. Full report from Page 60.

Closure survey Winemakers preferences revealed THE

MURRAY

Ferment sensor

Australia’s gift:

Options put through their paces

BASIN A large, reliable region

technology

news

grapegrowing

Letters to the editor ...................................6

25

From the editor .........................................7 It’s a personal choice and we’re not taking sides

My View: Henry Crawford ......................10 In the face of criticism of his home region, Crawford reminds people of how important the Riverland is to the Australian wine and viticulture industry.

Industry agreement on how to tackle the downturn ................................14 More than 40 wine industry leaders from across Australia met at Grape & Wine 2015

Nigel Blieschke’s Future Leaders Diary .....16

The Landscape and vineyards of the Murray Basin ................................25 David Farmer, a wine retailer since 1975, writes about the importance of the Murray Basin to the Australian wine industry.

50

16

Water into wine: The economic and sustainability impacts of water management..........50 Two academics look at the long term implications associated with water management on Australian wine supply chains.

Pest & disease updates ...........................54

regulars 6 What’s online 21 R@D@Work JUNE

2 014

People in research: Dr Justin Cohen

42 Ask the AWRI “Then instead of returning to the US, to work in corporate management for a hotel group as planned, I accepted a scholarship to undertake a PhD in wine marketing.

“It’s where I first connected with Professor Larry Lockshin (Pro Vice Chancellor for Strategic Coordination andA Head of Marketing at University of South Australia) and his research group.”

After completing his PhD, Dr Cohen moved to Europe to work in the Master Vintage program, which is an EU-funded Master of Science program (MSC) for oenology, viticulture and wine business.

Responsible for the wine marketing component and research supervision, Dr Cohen said that after two exciting years of delivering education and conducting research across numerous European markets he was ready for the next challenge - at the Australian Centre for Retail Studies, a specialised retailing centre at Monash University.

Cohen said he happily made the jump.

Dr Cohen continues to work closely with Larry and Armando, particularly on the current China projects.

“We’re a great team. My focus is particularly managerial, it’s my job to solve problems and come up with ways to overcome hurdles that crop up with such projects.

“Working in emerging markets like China now is really exciting, because we are getting past people just espousing their thoughts and feelings. Our EBI team is actually doing the research in country. We can make arguments and claims about market dynamics founded in data and not just conjecture.”

4 Grapegrower & Winemaker

Dr Justin Cohen, Research Fellow, Ehrenberg Bass Institute for Marketing Science

Beginning with a childhood spent at Cape Cod in the United States to a career that spans Europe, Australia and now Asia, for Research Fellow Dr Justin Cohen it’s been a journey inspired by great food and wine

“I focussed my energy on commercial

“Working in emerging markets like China now is really exciting.”

45 Young Gun 108 Looking back 109 Producer in the spotlight 110 Marketplace classifieds www.winetitles.com.au

October 2015 – Issue 621

October 2015: Issue 621 winemaking Why wines with low Sugar-free extract are being rejected in China ..........80

60

Sugar-free extract is the latest unfamiliar expression to pass the lips of exporters of wine to China.

85

People & Places .....85 Winery Engineering Association National Conference

Screwcap still overwhelmingly preferred .......................60 Our second national closure survey confirms the screwcap is still a clear favourite for wineries. But the numbers seems to have ever-so-slightly gone back to cork.

Wine quality is king, but the customer still plays an important role .....................63 Winemakers have plenty of information about closures, but when balancing consumer preferences and the performance of the product the decision-making process can get complicated.

Ferment sensor technologies put through their paces ...........................68 68

Neil Scrimgeour, a senior scientist with The Australian Wine Research Institue (AWRI) Commercial Services, explores the increasing range of options that ferment sensors offer wineries.

sales & marketing Using Instagram to market your winery ................................99 With 70 million posts and more than 2.5 billion likes everyday Trish Barry, Mastermind Consulting chief strategist, said Instagram is an ideal platform for wine brands.

business & technology US market expertise shared in Melbourne ........................................102 104

Information sources and decision making .....................................75 Where do grapegrowers and winemakers look for information when making decisions about new technologies?

PUBLISHER AND CHIEF EXECUTIVE Hartley Higgins

PRODUCTION Simon Miles

MANAGING EDITOR Elizabeth Bouzoudis

CIRCULATION: Melissa Smithen subs@winetitles.com.au

EDITOR Nathan Gogoll editor@grapeandwine.com.au EDITORIAL ADVISORY BOARD Denis Gastin, Dr Steve Goodman, Dr Terry Lee, Paul van der Lee, Bob Campbell MW, Prof Dennis Taylor and Mary Retallack EDITORIAL Emilie Reynolds journalist@winetitles.com.au ADVERTISING SALES Maria Stephenson sales@grapeandwine.com.au October 2015 – Issue 621

WINETITLES PTY. LTD. 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 Š Contents copyright Winetitles Media 2014.

All Rights Reserved.

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

Cover price $8.25 (inc. GST) www.winetitles.com.au

New home of Petaluma .............104 Better use of transfer hoses: A safety and comparative view ....................106

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5

letters to the editor what’s ONLINE Silkman Chardonnay wins best in Halliday challenge Hunter Valley’s Silkman Wines impressed at the annual James Halliday Chardonnay Challenge, with their 2014 Reserve Chardonnay winning the top spot with a score of 98. With 600 wines from 355 producers representing more than 50 Australian wine regions, James Halliday, together with Philip Rich praised the quality of wines entered into the competition, with more than 41 receiving 95+ points, reports Daily Wine News.

Investigation into unpaid vineyard workers A Marlborough vineyard contracting business is under investigation after allegations workers were under paid for three months. A former employee prompted the investigation when he made a formal complaint through Wine Marlborough, claiming he is owed up to $1000 for unpaid hours. He said up to nine others had not been paid the full amount for their hours worked. The contractor, who cannot be named, disputed the allegations, reports Stuff.

First sustainable wine show McLaren Vale Grape Wine & Tourism Association (MVGWTA) announced plans for a phased introduction of a sustainability prerequisite into the region’s annual wine show. From 2016, the McLaren Vale Wine Show will recognise sustainability as a condition of entry – strengthening the region’s long term strategy and sustainability vision. John Hill, recently appointed MVGWTA chair, believes the phased introduction is a step in the right direction to further enhance the McLaren Vale Wine Show while appealing to sustainable-conscious consumers, reports Daily Wine News.

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

#RealReviews JUST A QUICK NOTE to let you know how much I enjoyed reading your article titled #RealReviews. You’ve hit the nail on the head several times!

Many small producers feel held to ransom by wine journalists requiring payment via subscriptions to use reviews/ rating for wines.

The ‘wow factor’ supplement which you describe is really disappointing and it makes me wonder who is driving it. I urge wineries who can afford to, to boycott these practices because it discredits Australian wine journalism which needs to be completely independent. You can’t be half independent. Competition with internet chat reviews/social media is demanding credibility and transparency if professional wine journalism is to remain relevant. Angie Bradbury compares wine journalism to restaurant reviews and she makes a good point. For example, if I found out that John Lethlean and Necia Wilden were accepting free meals from restaurants to dine there or being paid to include a photo of a fiver star dish, they would immediately lose

my respect… so why is that acceptable in high profile wine publications?

Thanks also for discussing the Australian high scoring phenomenon to revive some wine journalists relevance.

Once upon a time 90-95 points was a real achievement (outstanding) but in some publications today it seems like 90 points is awarded just for showing up!

Thank you Nathan for including a very timely report on Australian wine journalism practices today and congratulations to those journalists who are offering transparency and independence.

From a small producer wishing not to be named in fear of being unfairly scored in the future.

Editor’s note: In the interests of transparency, I want to point out that most of the discussion on this topic flowed directly from the 2014 Wine Day Out event – put on by Dan Sims’ Bottle Shop Concepts.

Grape waste could make competitive biofuel I RECENTLY READ the article in the September 2015 Grapegrower & Winemaker (Issue 620, P65) about grape marc as a source of carbohydrates for bioethanol and that it is an untapped resource of several hundred thousand tonnes that is going to “waste” annually.

The article was based on research undertaken at Adelaide University and an associated media release by the university.

As you are aware, Tarac Technologies has been collecting and value adding winery residuals in Australia for 85 years – a service for which we have received many environmental accolades. In doing so, we solve waste management problems for wineries and minimise the associated costs.

Tarac had no involvement in the research and noted the articles with interest when they started to appear in the media. It should be noted from the outset that the articles were based on small scale lab testing and theoretical yield calculation. The articles do not comment on the viability or commerciality of the research.

Although not clarified in the article, we can only conclude that theoretical yields are quoted as litres per tonne of ‘dry matter weight’ of grape marc. Even on this basis, our experience is very different to the research conclusions in www.winetitles.com.au

that the yields of alcohol (ethanol) from the grape marc are significantly less than what is claimed by the research.

That is to say, the practical reality is that the current yields extracted from the grape marc are materially less than the research conclusions.

The article does not mention further steps and costs required to produce biofuel from fermented grape marc (i.e. distillation), but rather only states “the researchers demonstrated that up to 400 litres of bioethanol could be produced by fermentation of a tonne of grape marc”.

We are concerned that the failure to adequately explain the practical reality in industry terms leaves the wine industry with the profoundly incorrect belief that there is enormous, readily accessible and untapped value in their waste.

Grape marc disposal is an annual problem for the wine industry. Tarac works very closely with the industry to minimise both the problem and the cost of effectively managing it. We have little doubt that the facts of the research are correct but are disappointed that the information provided by the researchers and the wording of the article fails to convey the reality.

Jeremy Blanks Tarac Technologies chief executive officer October 2015 – Issue 621

from the editor

Nathan Gogoll Editor

It’s a personal choice and we’re not taking sides A COUPLE WEEKS AGO I accidently disturbed a wasp nest, figuratively speaking. I had been waiting for the results of our ‘closure survey’ to arrive and had been contacting a few winemakers and closure suppliers, hoping to get people to talk about their preferences and the reasons behind them.

I got a flat response from cork suppliers because of one question I was posing...

Should wineries choosing cork still accept taint rates of 10-15%?

It was a matter of minutes before one supplier said I was “totally absurd”. What I thought would be a conversation starter turned out to be a conversation killer.

Let me take you a step back even further, the way I like to investigate a big topic is to start by looking at what people across the industry might have already said about it.

So when I knew there was a focus on closures approaching, I took note of a couple of statements from wine writers on the topic. Now that I look back at these comments, I do recognise they are from scribes who don’t mind attracting a bit of controversy. But initially I noted them as an potentially interesting industry points of view.

Winsor Dobbin: “Cork is an absolute curse. Who in their right mind would choose to bottle wine using it, or buy bottles that are at risk of its pollution?”

Philip White: “Natural cork makes about as much sense as returning to the natural wine skin.”

(And that’s one of the milder statements White has made on this matter.)

Luckily I had these comments as

October 2015 – Issue 621

background information and they weren’t in the correspondence that went out to cork suppliers.

Perhaps the reactions from cork suppliers shouldn’t have stumped me as much as they did. After all, they’ve already had to deal with plenty of negative press from the likes of the industry commentators mentioned above.

However, it wasn’t all anti-cork sentiment that I’d taken notice of. While I’d recently read about taint rates in cork being as high as one-in-eight (that’s 12.5%), I was also aware of the supply of guaranteed TCA-free cork thanks to the latest testing techniques. I’d even heard about the development of cork sensor technology that could test corks on the bottling line.

So perhaps I could have held back my questions about taint issues, and the ways to overcome them, until after I’d got a dialogue going.

The other bit of research I did when looking at closure preferences was to have a look through the wines that are rated in the Langton’s Classification.

There are plenty of super-premium wines on this list that are sealed with a cork.

But there are also screwcaps being used among the wines on this list as well.

And when I looked through what the individual wineries were choosing to seal their wines, I found that some are using cork in all their bottles; some have a mix of cork and screwcaps across their range; and others are using screwcaps on everything.

I’ve spent a bit of time thinking about it. Probably too much time, actually. But what I have come to understand is that closure preference is a distinctly personal

www.winetitles.com.au

choice. Winemakers are looking at the options and making their own informed choices about what will suit their wine, their packaging, their distributors and consumers.

Whichever part of this equation a winemaker chooses to put more emphasis on just reinforces the personal nature of the decision.

And it needs to be very clear that I do not have a preference to see one type of closure promoted ahead of another. And neither does this magazine.

The Grapegrower & Winemaker is determined to give fair and balanced coverage to all industry topics. The magazine doesn’t take sides, it reports on what’s available to report on. We don’t have to declare winners and losers when exploring topics where there are multiple options available.

And I believe we’ve structured a closure survey that will put everything on the table for the industry to interpret.

I hope there’s something interesting in it for everyone who reads it. It starts on Page 60.

On a lighter note, I’ve recently taken over the magazine’s Instagram account (you can follow me @grape_and_wine – and read more about Instagram for wine business from Page 99) and I’ve seen hundreds of photos of budburst and the fresh, green shoots of spring.

It’s a great time of year, as long as you’re not on frost watch too often and you don’t mind getting dive-bombed by magpies. It is a precursor to another vintage and I hope this season works out well for you.

Enjoy the read.

Grapegrower & Winemaker

7

movers & shakers Four new directors join AGWA BARNABY JOYCE, Minister for Agriculture, recently announced four new faces will join three current directors and the Chair of the Australian Grape and Wine Authority (AGWA) from 1 October 2015 for a three-year tenure.

“I want to thank outgoing directors John Casella, John Forrest, Ian Henderson and Janice McDonald - for their work in establishing AGWA and providing strong leadership and clear strategic direction during the stand-up phase,” Joyce said.

David Dearie, managing director of Eastwind Consulting Limited and former

CEO of Treasury Wine Estates; Edouard Peter, chairman of Duxton Capital Singapore; Mary Retallack, managing director of Retallack Viticulture and Keith Todd, general manager global operations with Accolade Wines have all been named as new directors.

“I equally want to welcome the new directors who were selected through a merit-based process by a selection committee nominated by AGWA’s representative organisations,” Joyce said.

They will join current AGWA chair Brian Walsh, together with Eliza Brown,

Brian Crosser and Kim Williams to front the organisation.

“I am confident the blend of experience of the current directors and fresh perspectives of the new directors will ensure AGWA invests in research and development and marketing aimed at producing the best results for its levy payers,” Joyce said.

“I look forward to working with the authority to deliver strong returns to growers and winemakers through the investments AGWA makes on their behalf.”

Vic Patrick announces retirement from WGGA WINE GRAPE GROWERS AUSTRALIA (WGGA) have begun advertising for a new chairman after Vic Patrick announced his retirement last month.

After five years in the role, Patrick has been described as “the ultimate diplomat” by WGGA executive director, Lawrie Stanford.

“Vic has massive respect within the industry,” Stanford said. “His acceptability made it possible to engage at all levels.”

Stanford said when Patrick took on the role in 2010, the organisation had been through some tumultuous times.

“He took on the role by the acclamation of the Executive Committee and did so to steady the ship,” Stanford said. “Vic’s

style has ensured our contributions to industry debates are respected.”

“At the time he took the role on, it was for 12 months only, but he’s been there now for over five. It speaks heaps.”

WGGA is now looking for an independent chairperson to offer strategic guidance. Advertising for an initial 12-month contract period beginning in November, WGGA said they are seeking someone with strong knowledge of the grape and wine political landscape.

“When Vic took on the role he did so on a very modest fee, representing a lot of goodwill and sacrifice for the organisation,” Stanford said. “There are some big changes coming. The industry is talking about re-organisation at all

levels, and at our own strategic planning session earlier this year, we set a course of our own for reforming WGGA’s business model. It is a pity Vic won’t be steering our way through this, but it does mean the new chair will need to offer important strategic guidance through this time.”

The full position description can be found at www. wgga.com.au/programs/ employment-opportunities. Confidential enquiries about the position can be made in the first instance to Sandy Hathaway on 0418 843 023. Applications in writing should be addressed to: Justin Jarrett, Deputy Chair, Wine Grape Growers Australia and emailed to info@wgga. com.au.

Neville Rowe joins Chateau Tanunda as new senior winemaker

CHÂTEAU TANUNDA has appointed Neville Rowe as Senior Winemaker, taking over from Stuart Bourne.

Neville has had 20 years’ experience in the wine industry with time at some of Australia’s top wine companies including Domaine Chandon LVMH Group, Hardy’s Tintara, Mitchelton and Sevenhill Cellars.

“This wealth and breadth of luxury brand experience is exactly what we have

8 Grapegrower & Winemaker

been looking for to take us even further up the winemaking ladder in Australia and overseas” said John Geber, Château Tanunda Proprietor.

“Neville has made some of the best ultra-premium wines in the country, including Eileen Hardy, Château Reynella and Tintara. During his time at LVMH, Neville honed his technical winemaking ability. This combination of talent is vital as we pursue our vision of becoming ‘Australia’s First Growth’. With 125 years of winemaking history, many legends have honed their craft here and I am sure he will more than live up to his predecessors’ achievements.”

“His international experience in Burgundy, Champagne, Argentina and California gives a valuable extra dimension to Château Tanunda which does 70% of its business overseas.” Geber said.

Neville’s passion, extensive knowledge of small batch open fermenters, basket pressing, careful oak maturation and handling has led to award-winning gold medal wines in the 2012, 2013 and 2014 www.winetitles.com.au

vintages as well as James Halliday Five Red Star ratings for every winery for which he has worked. With his intimate understanding of the qualities of old vine fruit and site specific terroir, and his passion to encourage the expression of the intrinsic flavours of the vineyard, Neville is a master at his craft.

“I’m really looking forward to the next chapter of our 125th Anniversary Year at Château Tanunda with such a passionate professional where he will continue improving our world class wines of excellence.” Geber said.

Château Tanunda has had a steady climb to be amongst the top Australian wineries. This is In addition to being present in Wine Spectator’s Top 100 Value Wines three times in the past five years, as well as the Berlin Wine Trophy ‘Australian Producer of the Year’ five times in the last six years. James Halliday selected our 100 Year Old Vines Semillon for the G20 (Heads of State) Summit Dinner in November 2014 and rated Château Tanunda a Five Red Star winery in the Halliday Wine Companion.

October 2015 – Issue 621

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my view Riverland reflections Henry Crawford is a wine grape grower from Waikerie in South Australia’s Riverland. In the face of some criticism of his home region, he’s keen to remind people of how important the Riverland is to the Australian wine and viticulture industry.

IN MID-SEPTEMBER wine writer Philip White treated his blog readers (drinkster.blogspot.com) and InDaily readers (which pays White for his words), to his thoughts on the change of Prime Minister and the possible ramifications for wine tax policy in this country.

Philip, like all of us is entitled to his opinion, informed or otherwise, however his comments got the heckles up of many in the industry, particularly in the Riverland.

So much so that the peak representative body for the region, Riverland Wine, cheekily ran a competition offering a bottle of the regions finest to the person who could find the most facts in White’s story. Apparently it was a rather difficult task!

So in defence of the industry I love, and a region I am very proud, I want to an alternative perspective of Australia’s largest wine region.

It’s often asserted that as irrigated vineyards in a warm region, we are wasteful and inefficient with our usage of precious Murray water.

In Philips article, he tries to emphasis this point by suggesting we use 1200 litres of water to produce one litre of wine. In vintage 2015, my vineyard yielded across all varieties about 25 ton per hectare using seven megalitres of irrigation water.

A tonne of grapes will produce about 700-750 litres of wine, putting my water use efficiency at approximately 370 to 400L of irrigation to one litre of wine, i.e. less than a third of what Philip would have us believe.

It’s worth noting that this ratio is pretty similar across all SA’s wonderful wine regions. Regardless of where your favourite wine is grown, vines need water.

The Riverland is often scoffed at as a wine region because of negative perceptions of the quality of our product.

The reality is 'quality' is in the eye of the beholder (or drinker), and as a region that producers over 400,000 tons of wine grapes each vintage (50% of SA production and 25% of national production), there must be a hell of a lot of people who enjoy what we offer.

The sad part is many consumers enjoy Riverland Wine blissfully unaware of its horrible warm climate goon origins.

Spoiler alert: I can assure wine drinkers, there are a lot of trucks laden with freshly harvested grapes that make their way west from the Riverland every vintage to household name wineries and labels.

While some lament the low cost nature of many wines produced in the Riverland, including numerous cask offerings as some kind of blight on the industry, this is actually something to be proud of.

Simply, low cost means greater accessibility to consumers who may not otherwise be able to afford more expensive drops.

The elitist attitude that pensioners, low income families or a young couple struggling with a large mortgage on their first home, shouldn’t have access to a nice bottle of wine that doesn’t blow the budget is outrageous.

As a lover of wine, I believe everyone

should have the opportunity to enjoy consuming wine with friends and family, regardless of the deepness of their pockets or the experience of their palates.

Following publication of Philip’s blog, I suggested on Twitter that Phil was drunk when he wrote it.

Clearly not my finest Tweet, and I hereby publicly apologise to Philip for suggesting that.

Not withstanding my poor choice of words, my comments reflected my disappointment and frustration at seeing someone who clearly has a passion for wine and the wine industry, and through his blog is very influential, sink the boot into the Riverland.

If Philip White and others don’t like Riverland wine, they don’t have to drink it. If Philip White and others don’t like the affordability of Riverland wine, they don’t have to buy it.

One of the things that makes wine so interesting and enjoyable is diversity.

Every vineyard, every variety, every winery and every region has its own unique attributes, and because of that, every wine adds value to the industry and deserves a place in the market.

Ultimately it will be consumers who will decide what’s good and bad, not wine writers like Phil or growers like my self.

David Farmer, a wine retailer since 1975, explores the importance of the Murray Basin to the Australian wine industry from Page 25.

more jobs more winery positions more viticulture positions more industry positions MORE OFTEN… and listed with DailyWineNews

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10 Grapegrower & Winemaker

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October 2015 – Issue 621

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© 2015 Nufarm Australia Ltd. All trade marks (®,™) are owned by Nufarm Australia Ltd or used under license.

REGIONAL ROUNDUP

Awards and altruism: Canberra District McKeller Ridge wins Winetitles best of show MCKELLAR RIDGE WINES has taken out the Winetitles Media award for best boutique white wine of show at the 2015 NSW Small Winemakers Show held at the Forbes Youth & Community Centre in late August.

The winning 2015 McKellar Ridge Riesling also picked up an award for best Riesling, receiving a gold medal and being named top of its class.

Brian and Janet Johnston, McKellar Ridge Wines owners, said they were “thrilled with the result”.

“We are a boutique wine producer from Murrumbateman and like to focus on the District’s strengths,” Brian and Janet said.

“The award winning 2015 Riesling was sourced from the nearby vineyard of Phil and Judy Thompson.”

Brian and Janet said the Canberra District had excellent vintage conditions this year with a cool, dry spring and good follow-on rains in December and January, enough to keep the vines sustained.

“It has resulted in an intense dry Riesling with delightful floral and citrus aroma and a well-balanced palate with good length.”

The event attracted 568 entries from 90 small producers that crush a maximum of 500-tonnes annually.

More than 45 per cent of wines entered received a medal, the highest-ever percentage recorded at the show. There was an

increase in gold medals awarded with more than seven per cent of all entries – up more than two per cent on the previous year achieving a gold medal standard. Almost 10 per cent of entries earned silver and close to 30 per cent claimed bronze.

Mark Watts, NSW Small Winemakers Show committee chairman, expressed his excitement with the results and the medal strike rate this year.

“46.8 per cent is very exciting, especially with 42 golds being awarded. We had good judges this year and what has come out of it all is that some smaller regions have come to the fore, with the likes of Hilltops and Mudgee doing well. The wines showed good complexity this year and the judges were unanimous that it was a well exhibited show.”

Six of the 19 trophies awarded went to wines made in the Hunter Valley, with Hilltops and Canberra District wines winning four trophies each.

Winery representatives: Bill Crowe, Nick Spencer, John Collingwood, Hongsar Channaibanya (Companion House project officer), Hamish Young and Alex McKay.

4 Tonne Project producing wine with a purpose THREE CANBERRA DISTRICT wineries have joined together to donate Shiraz grapes, winemaking expertise and bottling equipment to raise funds for Companion House.

Four Winds Vineyard, Collector Wines and Eden Road Wines collaborated on the project, which will see four tonnes of quality Shiraz grapes transformed into 200 cases of wine.

Once finished, the wine will be on sale to the public at $200 a dozen, with $174 per case going to Companion House ACT, a charity which helps survivors of torture, war and trauma.

Sarah Collingwood, Four Winds Vineyard business manager, said the project came about after Four Winds Vineyard had a spare parcel of Shiraz grapes in the vineyard post-harvest.

“Our winery was at capacity and we could not fit in another berry so had been tossing around ideas about what to do with these grapes. The solution presented itself speaking to other people in the industry. We would provide the grapes, and two of our neighbours; Alex McKay from Collector Wines and Hamish Young and Nick Spencer at Eden Road would make and bottle the wine with the proceeds going to Companion House.”

To date the 4-Tonne Project has raised just over $25,000 for Companion House.

For more information about the 4 Tonne Project visit www. fourwindsvineyard.com.au/the-4-tonne-project/.

12 Grapegrower & Winemaker

www.winetitles.com.au

October 2015 – Issue 621

Accolade Wines buys Chile’s Viña Anakena WHEN ACCOLADE WINES announced it had purchased Chile’s Viña Anakena in September, it claimed to be the first company with a footprint in every major New World wine region.

Viña Anakena was founded in the late 1990s by two friends, Felipe Ibáñez and Jorge Gutiérrez, in Alto Cachapoal, in the cool foothills of the Andes Mountains, south of the Chilean capital Santiago.

Accolade’s acquisition includes all the brands and inventory relating to Anakena labels, a 3000-tonne winery, a vineyard near the winery, cellar door and VIP tasting room.

Nick Greiner, Accolade Wines’ chairman, said Accolade now had a presence in all key New World regions – Australia, New Zealand, South Africa, North America and South America.

“Our customer knowledge and sophisticated distribution systems will build on Anakena’s foundations, as we did with New Zealand’s Mud House, quickly building it into million case brand in the UK,” Greiner said.

Accolade Wines will retain the current leadership team, headed by Ricardo

Letelier, who will report to Accolade’s MJ Loza, head of Accolade Wines’ American business. Other senior management, including Anakena’s winemaker Gavin Taylor, will stay with Anakena too.

Ricardo Letelier, Viña Anakena managing director, said joining the Accolade fold was an exciting time for the Chilean team.

“Accolade has a track record of looking after and growing brands,” Letelier said.

“The 160 year-old Australian Hardys’ brand is at the heart of the business, and is the number one selling wine in the United Kingdom. Accolade has demonstrated through its acquisitions of Geyser Peak in 2012, Mud House in 2014, and Grant Burge Wines early this year, that it not only preserves the unique identity and heritage of its brands but can bring its global expertise to bear to grow brands that it brings into the company.”

“We see our involvement as a significant opportunity for Anakena and our team.”

Felipe Ibáñez and Jorge Gutiérrez, Anakena’s founders, are glad to see the brand and assets they founded enter a

Bringing Accolade to Chile will be positive for both Anakena and the Chilean wine industry in general. new growth phase with Accolade at the helm.

“We are proud of our country and national wine industry and for over 15 years have enjoyed building the high quality wines and assets of Anakena. As we pass the business onto Accolade we look forward to seeing the great wines of Anakena available to more consumers in more countries. Bringing Accolade to Chile will be positive for both Anakena and the Chilean wine industry in general.”

Loza welcomed Anakena’s 80 employees to the business, saying that their skills, expertise and understanding of the Chilean wine business would be invaluable to Accolade’s future growth plans.

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news

Industry agreement on how to tackle the downturn THE WINE GRAPE GROWING and winemaking industry came together in Adelaide on Friday, August 28, to discuss the urgency for industry reform and agreed on next steps for how representative organisations can contribute to a return to profitability.

More than 40 wine industry leaders from across Australia met at Grape & Wine 2015, an initiative that was established after a meeting of state and national chairs of various wine organisations held in November 2014.

Grape and Wine 15 included representatives from all states and many regional associations, growers, winemakers and service providers.

According to Vic Patrick, Wine Grape Growers Australia chair, and Tony D’Aloisio, Winemakers’ Federation of Australia president, the leaders engaged in discussions about how to guide the industry to a return of sustainable profitability.

Mary Retallack, recently announced as one of the incoming Wine Australia board members, summed up the ambition of the meeting as “ready to move forward”.

“There’s been a lot of analysis and introspection, and perhaps enough talking, so now is the time for action,” Retallack said.

“Part of the reason for the meeting was to gain some agreement or consensus about what the key issues are, in terms of the capacity to return to profitability.”

The meeting agreed that: • A return to profitability requires a national response from all levels of industry representation and consensus on what must be done; and • There are a number of factors and influences that will need to be addressed to enable the industry to return to profitability.

Among the range of issues considered, three key underpinning themes emerged. These were a need to address: • Supply related issues; • Demand related issues; and • Capabilities of businesses, organisations and individuals across the industry. “(The meeting) allowed the group to also discuss some underpinning principals and a core set of guidelines that should shape any future representative organisational structures,” Retallack said. “And provided us with a structure to be able to facilitate going out and getting more information and being able to reconvene and then move forward.”

The meeting acknowledged that the structure and relationships between the various wine industry representative

Mary Retallack “There’s been a lot of analysis and introspection, and perhaps enough talking, so now is the time for action.”

“Part of the reason for the meeting was to gain some agreement or consensus about what the key issues are, in terms of the capacity to return to profitability.”

14 Grapegrower & Winemaker

Lawrie Stanford “While the outcomes were limited, there was agreement on next steps and a commitment to these.”

“To expect much more was probably unrealistic – these are big issues and it was a short day.”

organisations are one of the mechanisms that can contribute to addressing these issues and help move the industry towards a more sustainable and profitable position. It was agreed that a strong collective voice from industry was an important part of the solution.

The meeting discussed and agreed on a core set of guiding principles that should shape future representative organisational structures.

Central to these core principles were a need for: • A voice for all industry; • Clarity around the roles and responsibilities of all organisations in the representative structure; • Inclusive, transparent and evidence-based decision making; • A strong focus on industry engagement and communication; and • A consumer-centred approach.

The leaders supported a plan to progress discussions, actions and outcomes.

This plan involves: • Engaging with the wider industry on the discussions and outcomes of Grape and Wine 15. Information about the discussions and points of agreement will be shared with the whole industry; • Tasking the working group for Grape and Wine 15 (a group of some nine representatives from across Australia who managed the organisation of Grape and Wine 15) to undertake further analysis of other governance structures and models and to develop specific options for consideration and further discussion towards the end of 2015; and to then • Re-convene participants from Grape and Wine 15 to take next steps based on the working group’s input.

With considerable work still to be done, the meeting delivered a valuable first step in agreeing the key issues and how representative organisations can contribute to addressing and resolving the issues that should enable individual wine sector businesses to more actively manage their pathway to profitability.

Lawrie Stanford, the WGGA executive director, said the mood of the meeting was like “the good ol’ days” and there was “common purpose, goodwill and understanding”.

“While the outcomes were limited, there was agreement on next steps and a commitment to these,” Stanford said. “To expect much more was probably unrealistic – these are big issues and it was a short day.”

www.winetitles.com.au

October 2015 – Issue 621

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Nigel Blieschke’s Future Leaders Diary In this instalment of the Future Leaders Diary, the Peter Lehmann Wines’ viticulturist takes us through the second and third parts of the program. The group has been challenged to think about leadership styles; the political process; and influence.

WITH THE EXCITEMENT gained from the first session fading under the weight of work and home commitments, my enthusiasm was reignited when the course literature for sessions two and three arrived. The sessions would continue to build on our skills drawing attention to different aspects of leadership.

The main focus of session two was Critical Thinking and Ethical Leadership.

This delved into leadership styles and demonstrated how to develop our own style. The emphasis of this session was for us to learn via experience rather than offering us instruction, with each of us making time to study the materials and papers supplied then reflect upon our learnings in terms of our own ways of operating as a leader.

Much of the course was self-study but included a group project element which required us to engage as a team through remote meetings. With participants spread out across the country (and in Christian from Dal Zotto Wines case, across the globe) catch ups became tricky but with a bit of planning we were still able to connect, some by phone and others in person. Those of us in South Australia decided to meet at Penfolds Magill Estate (organised by Future Leaders participant Gemma West, from Treasury Wine Estates). This session was a good opportunity to discuss our

findings and work on our project.

It was also nice for the South Aussies to host fellow ’futures’ participant Sam Payne from Sydney. Sam had not visited the Adelaide Hills or the Barossa before, so plans were hatched for a whirlwind tour with Jason Amos, Lallemand managing director and selfie king, volunteering to chauffer for the day. Sam couldn’t have picked a better day for a quick trip through the hills to the Barossa and she even got a quick lesson in salami making with John Casella, managing director of Casella Family Brands.

SESSION 3 YARRA VALLEY After our second session being carried out remotely, it was time to get on a plane and head east. Session three was to be held in the beautiful Yarra Valley.

Our digs for the next four days was the tranquil Yarra Conference Centre just outside Dixon Creek. This area was engulfed by flames in the 2009 black Saturday bushfires. It was great to see how the area has thrived in the wake of such tragedy.

Upon our arrival we got straight down to business with our first presenter Toby Ralph, a marketing, strategy and communications consultant who has many years’ experience working for politicians (including John Howard), tobacco companies and banks. You may

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also recognise him as a panellist on ABC’s Gruen Transfer. His insights into the future of the wine industry were very sobering particularly in relation to the health lobby and changes in consumer buying patterns due to globalisation.

Another important message from Toby’s presentation was how important it is to define and manage your image, or others will. Examples he used to demonstrate this included PETA’s campaign against the wool industry and Animal Australia’s campaign against live cattle exports. For me, Toby’s presentation was one of the highlights of the session. His insights into the political process and how important political lobbying is to an industry’s success was very pertinent to the wine industry particularly given the diverse views on issues like the Wine Equalisation Tax.

DAY TWO The theme for day two was Influence and Political Processes. During the course of the day we explored the theory of leadership looking at topics such as power, values, ethics and principles.

One of the key speakers for the day was Managing Director of River Nile Learning Centre, Lisa Wilson. Lisa has an impressive background in rural leadership having previously held positions as Chief Executive of Australian

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Dairy Farmers Ltd, Director of Cotton Research and Development Corporation and Deputy Chair for Australian Rural Leadership Foundation. Lisa gave some great insight into her leadership experience and discussed issues facing the different agricultural sectors she has worked in. It is interesting to note that many agricultural industries are facing similar problems to the wine industry and I found it valuable to hear about initiatives used by various industries to combat these problems. A good example of this is the cotton industry where there is willingness to share corporate knowledge to enhance the whole industry, which is something that arguably lacks in the wine industry.

Scholar Andrew Clarke then spoke to the of leadership involves understanding the group about his experiences taking part role of body language and how reading in the Nuffeild Scholarship, a program it can be used to develop successful DAY THREE that assists in developing agricultural working relationships.

The theme of day three was sector leaders and innovators.

We then had the opportunity to meet Influence Within and Beyond the Wine the CEO’s of our industry’s peak bodies; Industry. A highlight of this session Laurie Stanford (Wine Grape Growers was a presentation by Zoe Routh.

DAY FOUR Australia), Paul Evans (Winemakers Zoe is Founder and Director of Inner The final day was devoted to sector Federation of Australia) and Andreas Compass Leadership Development and influence within and beyond the wine Clark (Wine Australia). This was a great she’s passionate about helping forwardindustry. This focused on the group’s opportunity to hear the group’s personal thinking leaders build strong leadership vision of the wine industry and how we leadership stories as well as ask them thinking and robust corporate culture. would like to see it in the future. In this questions about their vision for the In Zoe’s presentation we learnt that we session we worked in small teams to try Australian wine industry. This session are living in the age of connection and and build a vision of where we would like gave us insights into the key identities that there are lots of technologies aiding to see the industry in 10 to 50 years’ time. of our industry and their views on the connectivity. This means leaders must Not surprisingly, even though we worked major issues. embrace these new ways of connection in separate groups many of the ideas Following our discussions the group and adapt their leadership style to the were the same or similar. Unfortunately headed for a debrief over a cold beer (or way these new technologies are used one of the difficulties of being a leader is gin and tonic) at the Hargreaves Hill by the people they work with. In her getting the opportunity to devote enough Brewery in Yarra Glen. Prior to dinner we talk Zoe focused on how important it is time to develop their vision. However, met the local member of state parliament to understand people and how we and through this program we have been given Christine Fyffe who spoke of her others perceive a situation as this has some great tools to be able to make this experience as a regional leader.

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Grapegrower & Winemaker

17

news

FARE not playing fair: Winemakers’ Federation hits back IN EARLY SEPTEMBER, the Foundation for Alcohol Research and Education (FARE) made public comments on wine tax that were immediately and strongly disputed by the Winemakers’ Federation of Australia.

“FARE makes the claim that wine taxes are low in Australia compared to other countries which is incorrect,” said Paul Evans, the WFA chief executive.

“Research clearly shows that Australia is already one of the most heavily taxed wine exporting nations, with the domestic tax rate on Australian wine a critical issue even though we are a significant exporter,” Mr Evans said.

FARE funded a study by the Centre for Alcohol Policy Research (CAPR) that examined the changes in the taxation of different alcoholic beverages between 1901 and 2012.

Announcing the results of the study, a FARE press release stated: “The CAPR research also examined how wine has been taxed in Australia and other wine producing nations, with the historical analysis finding that wine taxes are set low, primarily due to the lobbying power of small producers.”

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Not only is Australian wine heavily taxed already when compared to our competitors, our tax rates need to reflect that alcohol industries are not the same. health sector in calling for the Wine Equalisation Tax (WET) to be abolished.”

You can read the original FARE press release here: http://www.fare.org.au/2015/09/consign-wine-equalisationtax-to-history/ Paul Evans fired straight back, pointing to work done by Professor Kym Anderson, from the University of Adelaide’s Wine Economics Research Centre, an international leader in agricultural economics.

“Professor Anderson compared various excise taxes applied to wholesale prices for wines and other alcohol products and, by nominating wholesale price points in common currency and averaged alcohol contents, has enabled a country-by-country comparison,” said Evans. “For example, an Australian bottle of wine that sells at $12 retail attracts a 29% ad valorem tax plus GST and is taxed at around 22 cents per standard drink. That 22 cents in Australia compares with zero in Argentina, 3 cents in South Africa, 5 cents in the US and 6 cents in Canada – and just 1 cent in France and zero in other Old World wine-exporting countries.

“Professor Anderson’s analysis importantly helped debunk proposals to increase wine taxes.

“Not only is Australian wine heavily taxed already when compared to our competitors, our tax rates need to reflect that alcohol industries are not the same.

“Secondly, FARE makes the claim that ‘industry players’ are calling for the abolition of the Wine Equalisation Tax. This is also incorrect.

“The WFA believes that wine should be taxed within the existing WET legislative framework and for any future changes to wine tax arrangements to be made within this framework and not shifted to an excise-based approach as is the case for beer and spirits.

“FARE then goes on to laud the results of modelling on changing wine tax arrangements to match those at or around those rates applied to beer and spirits.

“The reasons why wine is taxed differently and preferentially to other alcohol types is clear. Our industries in terms of socioeconomic input into regional Australia, employment footprint, contribution to export earnings, profitability and access to capital are all vastly different to the brewing and spirits industries and it is only fair that alcohol tax arrangements reflect that,” said Evans.

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18 Grapegrower & Winemaker

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October 2015 – Issue 621

Senate Inquiry begins

By Sonya Logan

A BROAD RANGE of grapegrowing and winemaking representatives appeared at the first two public hearings of the Senate inquiry into the grape and wine industry. The first of three hearings was held in Adelaide on September 24, the second in Launceston the following day. A third is scheduled for the Swan Valley in late October.

Glen Sterle, Senator for Western Australia, chaired the Adelaide hearing and revealed he was involved with the previous inquiry by the same committee in 2005.

“I really hope and pray that we’re not just wasting people’s time and simply have another glossy report that sits on the minister’s shelf,” said Sterle.

One big talking point was potential reform to the Wine Eqaulisation Tax (WET) Rebate. The industry representatives were asked if they supported a joint submission from the Winemakers’ Federation of Australia (WFA) and Wine Grape Growers Australia (WGGA) which called for WET Rebate reforms and the subsequent savings used to boost export marketing of Australian wine.

“The WET Rebate reform that WFA and much of the industry is advocating will be a very strong signal to grapegrowers and signal some hope for industry,” said Victoria Angove. “If we don’t see urgent WET Rebate reform we have considered helping our growers to set up as producers to access the rebate. That’s not the intention of what the rebate is about but that’s how dire things are.”

Angove said she’d never known business to be so tough, and described WET Rebate reform as “an important step in a longterm journey” of restoring profitability to the wine industry.

“The FTAs have given us a level playing field to play the game but they don’t grow demand,” she said.

Lawrie Stanford, the WGGA executive director, referred the Senators to findings of an independent expert review of industry dynamics commissioned by WFA and that showed the WET Tebate accounted for 12% of the oversupply.

“At the end of the day it is a minor issue. I’m angry that we’re spending so much time and energy debating that issue when big ones are on the table,” Stanford said, adding the WGGA’s major concern surrounded commercial practices between wine companies and growers.

Reports of grapegrowers restructuring their businesses to allow them to claim the WET Rebate emerged. In the Riverland, three per cent of growers are estimated to have done so, while 40 of the Riverina’s 345 growers were now claiming the rebate.

Senator Edwards asked whether reforms were necessary if so few growers would be affected.

“The fact that we’re having this inquiry shows that industry is in deep trouble,” said Andrew Weeks, Riverland Wine’s business manager. “We need to do something and continuing with the status quo isn’t an option. On balance there is much better hope for everyone in the industry if these policies do come in.”

Chris Byrne, the Riverland Wine executive officer, said the WET Rebate was “getting undue emphasis in this inquiry”.

“It is one of a number of measures that will assist the process of returning to profitability and sustainability,” said Byrne.

However, Brian Simpson announced the Riverina Wine Grapes Marketing Board would call for the complete withdrawal of the WET Rebate. He described it as “one of the most distorting factors in the industry”.

“We have many growers who have forced to go into the WET October 2015 – Issue 621

rebate channel as a route to market because the profitability within the industry has declined massively.

“The WET rebate is subsidising cheap wine in the market.

It’s nice that the Government is happy to subsidise low-cost wine throughout the whole sector but once it’s out the way wine should return to its more rightful value.”

Simpson said the Riverina board had concluded that reforming the rebate to reflect its original intention would not “weed out the wrongdoers”.

Simpson said his board also wanted a mandatory code of conduct, noting there were currently no Riverina winery signatories. He said a higher level of transparency within the business operating environment was required.

The hearing heard the current Code of Conduct has winery signatories that represented just 40% of Australia’s annual production. It was stressed that growers would be better off if the code insisted on indicative prices being released earlier in the season given 80% of vineyard input costs were expended before wineries were required to communicate indicative prices for the approaching vintage.

The final report from the committee is expected in February.

The submissions made to the Senate Inquiry can be found at the Australian grape and wine industry page of this website: w w w.aph.gov.au/Parliamentar y_ Business/Committees/ Senate/Rural_and_Regional_Affairs_and_Transport

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19

on the grapevine NZ Winegrowers launch new program to attract consumers in China THE NEW ZEALAND Wine Intermediate Certificate was launched in Shanghai recently, giving Chinese wine consumers the chance to learn about New Zealand’s diverse wine styles.

The education programme was developed by New Zealand Winegrowers and New Zealand Trade & Enterprise in response to a growing demand for information about New Zealand wine from consumers across China.

“This certificate has been several

years in the making. We are working with New Zealand based Master of Wine Jane Skilton and her team at the New Zealand School of Wines & Spirits, whose experience will prove invaluable” said Chris Yorke, Global Marketing Director at New Zealand Winegrowers.

“Education plays a huge part in our marketing strategy for China, and the launch of a programme specially tailored for consumers will help raise awareness and appreciation of our premium wines

in a growing market.”

Chinese consumers’ thirst for knowledge about New Zealand wine has grown, with a Mandarin-language website launched in late 2014 and social media channels Weibo and Wechat proving popular. Since the signing of the New Zealand-China Free Trade Agreement (FTA) in 2008, New Zealand’s wine exports to China have increased dramatically - from NZ $2.1m in 2007 to NZ $27.1m in 2015.

More visitors buying wine, says Wine Australia WINE AUSTRALIA has welcomed the latest figures released by Tourism Australia which show a significant increase in food and wine expenditure by international visitors, hitting the campaign target for the Restaurant Australia campaign of which Wine Australia is a supporting partner.

Since December 2013, Australia has seen a 12.6 per cent increase (an additional $531 million) in tourism dollars spent on food and wine. This

increase means that one dollar in every five now spent by international visitors in Australia is on food and wine.

Andreas Clark, Wine Australia chief executive officer, said the success was a result of the partnership between Wine Australia and Tourism Australia.

“We’re a proud partner of the Restaurant Australia campaign; the food and wine offering in Australia is truly world-class and it’s fantastic to see the success of this campaign converting to more tourism dollars for Australian wine,” Clark said.

“We host a large number of international guests in Australian wine regions every year and they always comment on not

just the quality of Australian wine but the warm hospitality of the people behind the wines and the quality of the food they’ve had throughout their visit.”

Wine Australia has supported a number of events domestically and globally since the Restaurant Australia campaign launched in 2014, including ‘Invite the World to Dinner’ held in Hobart and Restaurant Australia Grazing Lunch at the 2015 Vancouver International Wine Festival.

“Tourism Australia is an important partner for Wine Australia in sharing the stories of fine Australian wine across the world,” Clark said.

Taltarni Taché awarded Australia’s best sparkling Rosé TALTARNI TACHÉ has been awarded Australia’s Best Sparkling Rosé at The Champagne & Sparkling Wine World Championships 2015 held in September.

Competition founder Tom Stevenson and fellow judge Essi Avellan MW announced the award at Vintners’ Hall in London, in front of over 100 international winemakers, producers and journalists.

Adam Torpy, Taltarni chief executive officer, was extremely excited to receive news of the award back in Australia.

“This is a fantastic result for the entire Taltarni team,” Torpy said, “It is our goal to craft some of the country’s finest sparkling wines, and this accolade is an acknowledgement that we’re definitely on the right track.”

Established in 1969, Taltarni Vineyards is one of the founding wineries of Australia’s Pyrenees wine region in Victoria. An Australian premier sparkling wine producer, Taltarni specialises in cool-climate, méthodetraditionnelle sparklings.

The 2011 vintage was one of the best growing seasons for sparkling fruit Taltarni has experienced with Robert Heywood, Taltarni chief winemaker describing the conditions as “idyllic”.

“We had an extended cool summer, with high rainfall, but little disease, which allowed the fruit to ripen slowly on the vine, creating complex and distinct varietal characters along with succulent natural acidity,” Heywood said.

Australian wine excites in Japan and South Korea AUSTRALIAN WINE impressed influential members of the wine trade and media in both Japan and South Korea at large-scale tastings held by Wine Australia together with Austrade in early September.

Feedback from guests demonstrated positive sentiment about how Australian

20 Grapegrower & Winemaker

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wine had evolved to produce more balanced and delicate flavours while still exhibiting distinctively Australian qualities.

Stuart Barclay, Wine Australia general manager – market development, said it was remarkable to see the excitement and enthusiasm at the events.

October 2015 – Issue 621

OCTOBER 2015

R&D work at

Investigating pine factor in wine flavour The potential influence of pine and cypress windbreaks on wine flavour is under investigation.

The pine and cypress study is part of a much broader four-year Wine Australia-funded research project being undertaken at The Australian Wine Research Institute (AWRI), titled Identification and origin of volatile compounds responsible for important wine sensory attributes.

Project leader Dr Leigh Francis said volatile chemical compounds are responsible for many important sensory characteristics in wine and influence the quality and value of a wine in the eyes of winemakers and consumers.

While many sensory attributes of wines have a known cause, some major flavour characteristics of wines – and/or the mechanisms that control their levels in grapes and wine – are not well known, such as ‘green’ flavour in red wines or the ‘stone fruit’ flavour in white wines.

Eventually, the tools created from this project might allow grapegrowers and winemakers to tailor wine style by understanding the behaviour of certain compounds through the grapegrowing and winemaking process.

‘Research in this area has several components, with flavour chemist Dr Dimitra Capone acting as the main investigator for each aspect. Part of it is identifying what exactly winemakers and consumers identify as “green” characteristics in wine’, Dr Francis said.

‘We’re also looking at the factors that influence the “green” concentrations in wines.’

As part of the project, the AWRI research team is looking at the role grape leaves and stems have in contributing ‘green’ characters to Shiraz. Wine has been made from different grape bunch components, separated into five distinct treatments – just berries; berries and grape leaves; berries and stems; berries and petioles; and crushed and pressed berries.

Known grassy/green compounds were present at different levels across the treatments, with the wines made from the stems and the leaves treatments having higher levels of ‘green’ compounds. Sensory analysis is due to take place in August.

The team is also investigating the influence of pine and cypress windbreaks –

looking at both volatile absorption via the vine canopy and the presence of pine needles and leaves in harvested grapes.

Dr Francis said chemical analysis of grape berries and leaves from two vineyards has been conducted – a Pinot Noir vineyard in the Adelaide Hills bordered by a windbreak of Pinus radiata and another in the Yarra Valley bordered by cypress.

‘We also have air sampling units and volatile traps in the vineyard to try and identify what level of aerial absorption might be occurring. This is combined with sampling of grape leaves, berries and pine needles’, he said.

Dr Francis said the compounds that contribute to the aromas of pine and cypress trees were known, including the monoterpenes alpha- and beta-pinene.

‘Interestingly the pattern of volatile compounds in pine trees is similar to that found in hops used to flavour beer and in citrus peel’, he said.

‘There is plenty to learn about the sensory significance of these compounds in wine, and what factors influence their levels in wine.’

Wine Australia, Industry House cnr Botanic & Hackney Roads Adelaide SA 5000 PO Box 2733 Kent Town SA 5071 | T: 08 8228 2000 | F: 08 8228 2066 | E: research@wineaustralia.com | W: www.research.wineaustralia.com

Targeting spray application Comprehensive research looking at how best to use spray systems for pest and disease control in the vineyard is starting to bear fruit.

Data from two years of intensive work are now coming in and the University of Queensland research team, led by senior research fellow Dr Andrew Hewitt and senior research scientist Chris O’Donnell, has begun developing best practice models for use in Australian conditions.

The Wine Australia-funded project, titled A generic approach to improving spray coverage, was established to help growers maximise coverage while reducing environmental risks associated with agricultural plant-protection products and machines.

‘Targeting spray is achieved by adjusting fans or air outlets to aim the spray directly into the canopy.’

As part of the research, three sprayers were evaluated: a typical non-targeted airblast sprayer (Figure 1) and two targeted sprayers – a twin row multihead fan sprayer (Figure 2) and a pneumatic-electrostatic sprayer (Figure 3).

A key aim of the research was to understand how much spray was lost to drift (ground and air) during a typical spray application.

This is important information as spray drift can remain airborne and travel long distances with potentially significant consequences to other crops and people.

‘Unlike a traditional airblast sprayer, targeted sprayers aim the spray directly at the target canopy, not at the ground or above the canopy where it can be caught in the wind and move off target’, Dr Hewitt said.

It is also important to adjust air speed to suit the vine canopy size.

Figure 2: A twin-row multihead fan sprayer which targets the canopy of each row with three fans and an array of nozzles. It has the benefit of converging airflows and each fan can be aimed for more precise targeting. By aiming all the airflows together in the row, much more of the spray is contained in and deposited on the canopy.

In airborne drift testing, an airblast was able to generate drift up to 15 meters into the air.

The canopy height was just 2.5 metres high, resulting in significant off-target spray drift and wasted chemical.

The multihead fan sprayer and electrostatic sprayer also overshot the top of the canopy, but far less than the airblast sprayer.

Figure 1: The illustration shows the typical direction of air output by an airblast sprayer. A large fraction of the spray is forced upward and if it is not intercepted by the canopy, it can easily drift off-target.

‘This means many droplets passed through the canopy and up into the air’, Dr Hewitt said.

‘Given this observation, it is very important with these types of sprayers to only spray in toward the vineyard block to avoid off-site spray drift onto adjacent blocks, neighbours, roads or other sensitive areas.’

Much of the work is being carried out at Treasury Wine Estates’ Lake Cullulleraine vineyards in North-Western Victoria.

An important early finding is how targeted sprayers can both help reduce spray drift and increase canopy deposition, which in turn leads to more accurate dosing of chemical. Targeted sprayers include ducted sprayers, multi fan sprayers and others that can be adjusted to direct spray at the vine canopy.

Figure 3: An electrostatic sprayer produces positively charged, ultra-fine droplets emitted from air outlets mounted to a boom to focus spray into the canopy.

‘The results show the concentration of drift at 0 to 2 metres (from the ground to the top of the canopy) were highest for the electrostatic sprayer, followed by the airblast sprayer.

Early research results demonstrate how well-targeted spray application increases deposition rates and achieve higher dosing of chemical on the canopy.

The airblast sprayer places significantly more agrochemical onto the lower canopy, compared to other sprayers tested, as it sprays mostly from below. While the airblast has less deposition onto the upper canopy, it produced the most off-target spray drift as only a fraction of the spray was intercepted by the canopy.

The design of the electrostatic and multihead fan sprayer resulted in much more even spray coverage on the upper and lower canopy.

Visit research.wineaustralia.com for tips and resources on spraying techniques.

Pictures courtesy Mark Ledebuhr, Application Insight LLC

Varieties helping to meet the challenges of climate change The change of soil proved to have little impact, as did the weather – and they couldn’t have asked for a greater contrast than that provided by the hot and dry 2010 and the very wet 2011.

Troyen, a red variety from the CSIRO collection at at Irymple.

Fernao Pires, a white variety from the CSIRO collectionat at Irymple.

Peter Clingeleffer has no doubt that the Australian wine sector can do a great deal to meet the challenges of climate change, drought and limited water supply by broadening the genetic base of the grape varieties it uses – and he has nearly a thousand reasons to make that claim.

10 advanced CSIRO selections and 100 other promising CSIRO selections identified in previous small-scale winemaking studies.

The CSIRO collection is drawn from around the world and includes about 400 varieties not found anywhere else in Australia.

That’s how many individual varieties, clones and selections the CSIRO scientist has studied over the past six years to create a database of varieties that offer the greatest potential in different conditions.

They include some with short seasonality that can improve water use efficiency, others with long seasonality that ripen in cooler conditions, and others again with small canopies that minimise transpiration.

The study also tested for varieties that offer the potential to produce lower alcohol wines.

‘Adoption of enhanced varieties will enable the sector to maintain its production base in existing regions, despite the impacts of climate change, and minimise the significant economic, social and environmental costs of re-positioning and developing wine grape production and processing in new regions’, Clingeleffer says.

The project tested more than 500 varieties and around 300 clones of varieties from the CSIRO’s extensive germplasm collection,

The aim was to uncover traits that might be important for climate change and the original three-year project was extended to six, allowing two rounds of testing over four seasons in vineyards in the Sunraysia area.

The second round looked at younger vines than the first.

Each of the individual varieties, clones and selections were studied in exactly the same way, with particular attention paid to vine phenology (including budburst, flowering, veraison and harvest date) and the measurement of key growth characteristics and berry composition. Small-scale winemaking also was used to identify a range of varieties, clones and selections with the greatest potential for the sectors use.

Work began at the CSIRO’s Merbein research station then switched to the nearby Irymple property when Merbein was closed. This allowed Mr Clingeleffer, his Mildura-based colleague Hilary Davis and casual helpers to assess how the various types performed in the same climate but different soils.

What did surprise, however, were the incredible contrasts between varieties, clones and selections in a number of ways. The researchers reported twofold differences in seasonality, five-fold differences in fruitfulness and 10fold differences in berry mineral ion concentrations.

‘These are very big differences for plants growing side by side, all on their own roots, and under exactly the same conditions’, he said. ‘It’s amazing.’

He’s pleased to note that many of the CSIRO selections performed a lot better than many of the standard varieties, and is intrigued by some of the other strong performers.

‘You’ve got this philosophy going around that for climate change we should go to a hot climate to identify varieties that may be useful in the future in Australia, but what we’ve shown is that many of the cool climate varieties out of Europe do very well under our hot conditions and that’s never been assessed properly in the past’, he said.

While the final report is digested and decisions made about how best to use the database, one new wine is already in advanced stages of evaluation.

Brown Brothers, one of two wineries involved with the CSIRO project and which, in the early stages, planted some advanced selections, was so impressed with one of the red selections that it has developed a new wine currently undergoing market testing under the name of Project Enigma.

Their project included a challenge to find a name for the new variety. The winner had not been announced as this issue went to press!

Researcher in focus: Dr Simon Nordestgaard There are a number of steps to achieving this dream, but Nordestgaard’s current main focus is a Wine Australia-funded project on the potential to use reverse racking as a more efficient way to achieve clarification.

Dr Simon Nordestgaard doesn’t mind wine travelling long distances, but some of the short journeys cause him professional concern.

The AWRI Senior Engineer has just completed a Wine Australia-funded project assessing Australia’s approach to shipping wine in bulk to overseas markets, but much of his time is spent working out ways to reduce the number of moves wine makes before it leaves the winery.

‘We did some work previously with a big wine company where we looked at the number of times wine is moved from one tank to another during its lifetime and it’s huge’, he said.

‘It does depend on how you count it, because it’s complex, but each wine might be moved 10–20 times between tanks.

That’s a lot of labour, a lot of cleaning of tanks, and there are some risks to quality, so I’m very much interested in trying to reduce the number of moves.

‘In a perfect world, I’d like the grapes to come in, be juiced and fermented and stay in the same tank essentially until there is market demand for the wine. Then wine from different tanks would be blended, fined, filtered, and packaged in a single pass.’

Step one is to find a way to remove unwanted lees from the bottom of a tank, rather than having to remove all the wine first. Step two is to be able to immediately clarify the lees and return the recovered wine to the tank as part of the process.

And – to be truly practical – Nordestgaard will need to find a way to retrofit the necessary equipment onto existing tanks, because requiring wineries to buy new tanks would force costs up rather than down. But he’s a man on a mission, so watch this space.

Meanwhile, he is writing up the final report on his Wine Australia bulk transport study, which looked at the effectiveness of the current system using flexi-tanks – highly engineered plastic bags that turn six-metre shipping containers into 24,000-litre tanks.

‘We assessed a variety of factors, including looking at what impact a shipping route and the logistics have – do you send it in the same ship the whole way or trans-ship in Asia – and the effect of putting the wine into the tanks at different temperatures’, he said. ‘We also compared the performance of flexi-tanks compared with stainless steel ISO-tanks.

Less than a year into his first job after finishing university, as a compounding engineer with a tyre manufacturer, he was offered two wine-related positions. He refused the first but not the second, which came from a former lecturer and involved a project back at the University of Adelaide.

He thought long and hard about the decision, but was doubly rewarded for taking the plunge. He enjoyed the work looking at how to efficiently prevent protein haze forming in white wine, and the tyre factory closed its doors within a few years of his leaving.

When the first project ended the offer of a second followed, and he decided ‘if I’m going to be playing in this space it might be a good idea to do a PhD’.

His thesis looked at phenolic extraction and juice expression during white wine production, and launched an ongoing interest in wine presses.

He recently completed two comprehensive articles published in the Australian & New Zealand Grapegrower & Winemaker (including a number of intricate old-style drawings that are both aesthetic and technical) and gave a talk on the history of presses to the Winery Engineers Association.

‘I’m an engineer – I like finding out about how things work’, he said.

The executive summary is that what we do at the moment is pretty good.

Nordestgaard has been at the AWRI for five years and is enjoying a wine sector career he had not originally planned.

Lab apparatus for studying lees removal from tanks.

Final reports now available AWR 1401

Evaluating the viability of process sensor technologies for measurement of sugar levels during fermentation

UA 1403

Incubator Initiative: Phosphorus speciation in waste biomass streams: Working towards closing the P loop in wine production

UA 1405

Incubator Initiative: Mapping of genes responsible for yeast-derived modulation of colour in model red wine

USA 1203

They came, they liked, and they buy when they go home: Harnessing inbound tourists for wine export

For more information and to access final reports, visit www.research.wineaustralia.com/completed_projects Wine Australia, Industry House cnr Botanic & Hackney Roads Adelaide SA 5000 PO Box 2733 Kent Town SA 5071 | T: 08 8228 2000 | F: 08 8228 2066 | E: research@wineaustralia.com | W: www.research.wineaustralia.com

grapegrowing The Landscape and vineyards of the Murray Basin David Farmer has been a wine retailer since 1975. He has also used his online wine sales portal (www. glug.com.au) to post regular articles on various aspects of the wine industry. Given the topic outlined by Henry Crawford earlier in this edition, one of David’s latest articles was particularly timely. Here he writes about the importance of the Murray Basin to the Australian wine industry.

The River Murray at Loxton, South Australia.

FEW WINE COMMENTATORS wish to understand the significance of the Murray Basin, taking the view the basin is no more than a maker of industrial wines.

The average wine buyer cannot afford the wines they like to write about and to make price sensitive wines you need regions like the Murray Basin.

After all over 60% of the country’s wine comes from the Murray Basin while supplying the 30% packaged as casks.

Because the Murray Basin is seen as a provider of basic wines, ‘bottled sunshine’ being the highest praise; the significance of the region has escaped serious commentary.

The Murray Basin has a particular geographical setting which teaches us a lot about the development of wine flavours.

This article is about explaining these features.

This vast region often produces wines of a style which is far from ordinary and there is an admirable show record to prove this. The grower after all has many options about the cropping levels and thus the style of fruit to grow, an option incidentally not available to a grower in a marginal, cool growing region.

Certainly there is an emphasis on tonnage and price but this should not cloud the view that the underlying flavours of the wines are very pleasing.

The basins association with volume means the wines are too readily dismissed, often I feel by this prejudice and less by what is in the glass.

The landscape of the Murray Basin is of great interest but like the wines is all too readily dismissed.

Thus I hope this account will arouse the curiosity of the cross October 2015 – Issue 621

country traveller. Outback trips across the Australian continent need to be approached in a calm way as landscape changes are subtle and gradual while imposing features are uncommon.

It is the lack of grandeur that induces the tendency to cross the Murray Basin as fast as possible though to understand the basin with its slow flowing rivers needs a contemplative approach and some knowledge of the formation of the basin.

Only then is it possible to appreciate the significance of the highlights, such as the Willandra Lake system.

For the student of landscapes and vineyard regions the Murray Basin has a number of important features: • This vast region is extra-ordinarily flat without physical barriers between the vineyard districts; • The soils have similar origins and for arguments about a role in the creation of wine flavours are basically the same; • The vineyards are approximately at the same altitude; • The region is removed from the influence of coastal, weather patterns; • The growing season is short, stable and normally uninterrupted by weather events; • The growing conditions between regions are very similar; and • The diurnal variation across the region is similar; • The vines take water which is dripped from above.

Prejudice about the wines of the Murray Basin has a lot to do with water. However all water is the same and it’s a conceit to see wines made from irrigated vines as being inferior to wines made from unirrigated vines.

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Gemtree Wines Certified organic and biodynamic wines

G

emtree Wines was established in 1998 as an extension to the Buttery family’s grape growing business, which had supplied grapes to wineries in South Australia’s McLaren Vale district since 1980.

A family-owned business, Gemtree has a strong focus on sustainability and has evolved into a successful wine brand that grows varieties including shiraz, tempranillo, sangiovese, merlot, cabernet sauvignon and chardonnay.

Gemtree has an arrangement with a US wine company, based in California’s Napa Valley, to supply around 900,000 litres of South Australian wine each year for a popular US brand.

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grapegrowing

Higher crop yields are not the argument; it is not agreeing that vines use water the same way however it’s applied.

So let’s explore the defining features of the Murray Basin with its beautiful climate, wonderful vineyards and the hard working farmers who make such excellent wines.

INTRODUCING THE MURRAY BASIN The Murray Basin is the source of about 60% of Australia’s wine. For grapegrowers the predictable weather with the warmto-hot summer gives a high certainty of a good harvest.

The vines grow readily in the red coloured, sandy soils but the environment is artificial as the vines need irrigation to survive.

The shape of the basin approximates an oval being 650 to 700 kilometres east to west and 550 to 600 kilometres north to south.

The area of the basin is about 300,000 square kilometres.

Vines could grow anywhere over this vast area if water was available. Since a long canal or pipeline to a remote location is costly the grape growing regions are never far from the Murray River and its tributaries.

The major exception is the irrigation town of Griffith, NSW. The Burrinjuck and Blowering dams control the flow of water down the Murrumbidgee River, and near the town of Narrandera a weir is used to divert water along the great canal to Griffith which is the centre of a large horticultural area of vines, citrus, rice, and vegetables.

The viticultural regions of the Murray Basin with their defined boundaries and names are arbitrary concepts as there are no natural landscape divisions which might be used to separate each region.

This vast flat basin is crossed by several meandering rivers, which rise in the Eastern Highlands (The Great Divide),

28 Grapegrower & Winemaker

principally the Lachlan River, the Murrumbidgee River and the Murray River.

The Lachlan and Murrumbidgee flow into the Murray while further west at Wentworth the Murray combines with the Darling River.

The Darling River flows south-west from a separate basin to the north called the Darling Basin and contributes less than 20% of the combined flow to the ocean.

The Darling Basin is not associated with vineyards though vines could be grown.

The significant landscape feature of the basin is its flatness and the slight tilt to the west and south west which allows the Murray River to make its outlet in the far south-west corner of the basin.

The gradient is about one metre ever six kilometres. South of the town of Wellington the Murray River opens into Lake Alexandrina before flowing into the ocean with the nearest town to the outlet being Goolwa.

THE GEOGRAPHY OF THE MURRAY BASIN The two major rivers of the Murray Basin are the Murrumbidgee of 1575 kilometres and the Murray of 2500 kilometres. Both rise in the eastern highlands and flow west across the plain with a slope of about one metre every six kilometres.

The rainfall also declines east to west.

I am not sure how useful it is to divide the basin into sub units but the following are referred to when describing the Murray River region: • The Headwaters from the source in the Snowy Mountains to Corowa is 450 kilometres.

• The Riverine Plains covers the 800 kilometre stretch from Corowa to Swan Hill. The river meanders with branching channels. This is the eastern part of the Murray Basin which was not covered by the two ocean incursions. The term is also used in NSW to represent a large bio-region that extends from Griffith to the River Murray. It is also a geographical term that dates to the 1850s to describe the ‘look’ of this country.

• The Mallee Trench refers to the 850 kilometre stretch from Swan Hill to Overland Corner, where the river is well defined and has cut a channel into the plain. Most of this area was flooded by the two ocean incursions and is often called the Murravian Gulf.

www.winetitles.com.au

October 2015 – Issue 621

THE VINEYARD REGIONS OF THE MURRAY BASIN

• The Mallee Gorge is the narrow valley cut into the sediments that extends south of Overland Corner to Wellington. It is likely until 3 million years ago the Murray Basin was a bit above or below sea level and there was a fine balance between the sinking floor of the basin and the infilling with terrestrial sediments.

There were long pauses when the basin was not subsiding and times of subsidence below sea level producing the two ocean incursions.

October 2015 – Issue 621

As noted the vineyards spread out along the banks of the major rivers or follow canal networks taking water from the river source.

The five major regions, which have been given Geographic Indicator status, termed G.I’s, are as follows: 1. Swan Hill: Heat degree days 2138, height 70 metres, with an average mean temperature of 14.3°C. Situated in northern Victoria and centred on the town of Swan Hill which is located along the southern perimeter of the Murray Basin.

The GI extends along the Murray River in both Victoria and New South Wales. Heights vary from 60 to 85 metres while temperatures have an average low of 9.2°C of and high of 23.7°C. The ripening period is about 8 days later than the centrally located Murray-Darling region.

2. Murray Darling (Sunraysia): Heat degree days 2150, height of 55 to 70 metres, with an average mean temperature of 13.7°C. A large region centred on Mildura which stretches along the Murray River, north along the Darling River and west to the South Australia border.

3. Murrumbidgee Irrigation Area (MIA, also Riverina, and Twin Rivers): Heat degree days 2201, height variable around 120-140 metres, average mean temperature 13.8°C. Average low is 10°C and the average high 23.8°C. Centred on the town of Griffith.

4. Lower Murray (Riverland): Heat degree days 2084, height 25-40 metres, with an average low of 9.6°C and a high of 24.8°C. This region is centred on the town of Renmark, SA. 5. Pericoota: Heat degree days 2100, height of 100 metres with a mean January temperature of 22.8°C. A small region bordering the Murray River centred on Echuca.

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grapegrowing

This vast region often produces wines of a style which is far from ordinary and there is an admirable show record to prove this.

The five recognised vineyard regions of the Murray Basin are supported by irrigation schemes. There are many vineyards which are outside of these boundaries.

As mentioned the creation of regions across the uniform landscape while useful references are artificial as there are no natural boundaries.

As well there are many vineyards outside of these specified regions as grapes can be grown anywhere across the Murray Basin where water is available.

MURRAY BASIN WINES 1. The broad landscape and climate The series of articles titled Final Thoughts: A 40 year Adventure in Geology, Soils, Landscapes and Wine examines how wine flavours develop and covers three topics; soils and geology, climate and weather and viticulture and winemaking.

One conclusion was that soils and geology, apart from controlling the availability of water, have no influence.

With one variable less to consider this means that vineyard regions across the globe with similar climates and weather must and do produce similar wines.

Since the formation of any landscape is a complex interaction of geology and weathering only occasionally will you find a geographical-landscape similarity between vineyard regions.

While there are wine regions with similar climates and weather there will be enough differences in the geographylandscape to consider each as unique.

Yet despite the vast size of the Murray Basin this is a region where the vineyard regions do share a similar geography and climate-weather pattern. The small differences that exist are discussed later.

To understand the importance of the Murray Basin it helps to view it as an experiment in the production of wine flavours where the important parameters creating flavours are: • Width of latitude, 34°S and 36°S; • Similar elevation from 50 to 130 metres; • A flat expanse with no disruptive landform barriers; • Nil-to-little coastal weather influence; • Warm, short, growing-ripening season (refer to the HDD or heat degree days); • Little-to-no influence from the water holding capacity of soils since the water is applied by irrigation; and • Similar diurnal variation.

There are other regions where some of these parameters apply; the central rift valley of California comes to mine, though the vast size of the Murray Basin overlapping latitudes 34°S and 36°S makes it unique.

To understand the idea being expressed it is helpful to compare the Murray Basin with the Argentine wine region centred on Mendoza.

Both are dry inland regions with many similarities with the

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30 Grapegrower & Winemaker

www.winetitles.com.au

October 2015 – Issue 621

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grapegrowing

The wines of the Murray Basin are a revelation not a disappointment and that these flavours can be created every year without a miss, in such a short growing season, and with heavy crops is a product to be proud of. understand what is meant by premium wines showing a ‘sense of place’ I will add that few of the world’s wine regions have such a clearly defined sense of place as the vast region of the Murray Basin with its clearly defined bowl bounded by ranges.

important difference being elevation. Seen together they are two experiments, one at average 100 metres the other at average 600 metres.

Of course the latitudes are not exactly comparable with the Mendoza region being within 32°S to 34°S. As well the elevated dry plains to the east of the Andes which are suitable for vines extends well north and as far south as vines can grow.

The difference that elevation makes will be discovered in the wine glass though recall another factor makes comparisons confusing and this is the divergent views which apply to viticulture and wine-making.

2. Temperature elevation and surrounding hills Since the physical factors which can alter flavours are remarkably uniform over this vast region the resulting wine flavours are in turn similar.

Even so differences such as elevation and the way colder air slides into the basin from the surrounding hills is likely to create minor flavour variances between regions.

I add however that a close study of Murray Basin wines has made me very wary of suggesting the likely origin of any tasting sample.

Naturally the seven parameters set out above are revealed in the taste of the wines and this is important information which can be applied to understand the flavour development of other regions.

The great significance of the basin is of course the heat of the ripening season and with ample water it was quickly realised that enormous tonnages could be ripened with flavour results which were pleasing.

The importance of this was to make available a range of well flavoured wines at low price points which widened the appeal of wine as an alcoholic beverage.

As already mentioned selected parcels when given suitable treatment can reach a level of quality sufficiently high to surprise all palates in masked tastings.

If in the world of wine the Murray Basin is on the lowest tasting rung, a proposition incidentally I am uncomfortable with, it is still a high base to commence with as the flavours are commendable.

If the journey learning about wine is like climbing then the best starting place is with an understanding of the range of flavours created by the unique geography of the Murray Basin.

Many consumers will be content to stay with these flavours while others will find this grounding useful in solving other puzzles that at first make little sense.

Lastly for those who use the term terroir and believe they

32 Grapegrower & Winemaker

3. Travelling west: From Canberra to the Barossa Valley My thoughts on the Murray Basin and its importance were helped by considering the changing flavours of wine as I crossed the many wine regions on trips back and forth from the Barossa Valley to Sydney.

The cool climate wine region of Canberra is 150 kilometres inland from the sea at about 600 metres and the gradual descent west to the Murray Basin, sees dramatic changes in flavour.

West of Canberra there are plantings near Gundagai, at 250300 metres, while before the turn-off to Wagga-Wagga you could detour back into the Great Dividing Range to the vineyards of Tumbarumba, which vary to over 600 metres.

These are not far from the apple town of Batlow confirming the observation that apples and cool climate wines seem to have an affinity. West of Wagga Wagga the landscape changes as the hills are worn down and the landscape evolves into the plains of the Murray Basin with Griffith ahead at 130 metres.

Continuing west the drive is fast and simple as the towns float by. You are not aware of the gentle decline while the occasional rise is a drift of pale to red coloured wind-blown sand.

Expectations rise at Renmark, 30 metres, as the Barossa is close. The Murray River is crossed at Blanchetown, 25 metres, then there is a short drive across the plains alluvial fans before the steep climb up the old Mount Lofty hills to Truro, 350 metres.

This is followed by a quick descent down the Stockwell fault into the Barossa Valley, 230-300 metres. The distance from Blanchetown was 50 kilometres.

The change in flavours along the length of this trip is remarkable with the big variables being climate and weather, altitude and temperature.

When discussing the finer points of the wines we are drinking it is well to recall the temperature map as it holds many truths. From Canberra to the Barossa Valley traverses temperature gradients which relate very well to the taste of the wine.

The wines from Griffith to Renmark-Blanchetown illustrate the enormous gift that is the Murray Basin and the wines re-produce exactly what the climate and elevation will allow.

Where others see industrial I see warmth and depth, enough flavour to keep happy the legion of drinkers who have abandoned beer, fortifieds and spirits to enjoy a more interesting drink.

From Canberra over the Murray Basin then up the other side to the Barossa Valley is over 1100 kilometres, while the move north is about 0.5° latitude.

We have learnt that wine flavours are best thought of as a continuum so we must be cautious in erecting boundaries between industrial tastes and fine wine tastes.

www.winetitles.com.au

October 2015 – Issue 621

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grapegrowing The Murray Basin is the source of about 60% of Australia’s wine.

For grapegrowers the predictable weather with the warm-to-hot summer gives a high certainty of a good harvest.

The wines of the Murray Basin are a revelation not a disappointment and that these flavours can be created every year without a miss, in such a short growing season, and with heavy crops is a product to be proud of.

No doubt the amount of fine wine drunk globally will expand but for legions of drinkers, honest flavours at good prices will win the day and providing this will remain a profitable business.

CONCLUSION The numbers grow of those seeing a shadow passing over the Murray Basin and foretell of its decline as a significant wine producer. They argue the future lies in other parts of this vast continent.

Indeed the development of vineyards fringing the continents southern coastal margin and among the higher altitude ranges of The Great Divide has been significant enough in the last 25 years to alter the grape flavour mix for the better.

When the currency is strong great pressure is applied on Murray Basin producers competing as they are in the price sensitive zone.

At such times it seems natural to claim that the future for a high cost country like Australia is to make wines that can sell at higher price points.

Those who make these prophesies I think will be wrong.

The essay sets out the many reasons why the Murray Basin is a unique and precious global resource and one which cannot be duplicated elsewhere.

Because resource based currencies like Australia’s fluctuate wildly it means the long term view is the only one worth having.

As well the idea of promoting a future based only on premium wines is so easy to claim that it is almost trite.

Australia has many strengths but global marketing is not one of these. Of course an aim should be to sell more wine at higher prices but there is no fairy wand to wave and altering perceptions will take a very long time.

There will always be a need for price sensitive wines and to make them with full flavour requires ample sun-shine and water, plus capital and expertise and this combination is not readily duplicated.

The resource that is currently in place is not a negative to the image of Australia but a very great plus.

In the late 1990s I often travelled to Griffith and developed a real fondness for the wines. Local full rich reds, some with a hint of oak, were frequent winners in open wine classes and that they sold for a lot less than those from other regions appealed to this wine merchant.

Snap opinions rather than what is in the glass runs deep in wine drinking circles and it is far from easy to divorce knowledge of origin from the actual taste.

More recently I have often stopped at Griffith when travelling back and forth to coastal N.S.W. and have retained my affection for the local reds and whites.

I have the view that if all that was available was a big glass of Griffith Durif life would not be so bad.

A wine country needs a large reliable region that every year produces tasty wines.

The equivalent of the Murray Basin in a cooler climate zone cannot exist and Australia is most fortunate in having this remarkable gift.

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October 2015 – Issue 621

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Vine Talk – fungicide resistance part 2 In last month’s column we talked about fungicide resistance and described ‘quantitative’ resistance such as that with the DMI group of chemistry and powdery mildew and ‘qualitative’ resistance, for example with QoI fungicides (group 11 strobilurins) and powdery mildew. Compared to the older multi-site fungicides such as mancozeb, chlorothalonil, sulphur and copper, many of the new fungicides are often very selective in their mode of action. They attack a specific process in the metabolic pathway of the fungus. Whilst this normally leads to very high efficacy against disease, it also usually means the risk of developing fungicide resistance is also higher. With fewer new products coming to market each year it is vital we preserve the effective lifespan of these new fungicides by following robust resistance management guidelines.

The AWRI recently hosted a webinar where Dr Suzanne McKay, Senior Researcher with SARDI provided an update on ‘Understanding Fungicide Resistance in Australian Vineyards’. For anyone who didn’t get the chance to see this I encourage you to contact AWRI and request a copy.

Dr McKay described how all DMI’s are not the same. This was demonstrated by showing results where a powdery mildew population with significantly decreased sensitivity to myclobutanil was effectively controlled by penconazole. As with all fungicides, DMI’s will show their best efficacy when applied before disease becomes established. Furthermore, the risk of developing reduced sensitivity is accelerated if DMI’s are applied in a curative manner to an established powdery mildew infection. This statement would also be relevant to QoI fungicides for powdery mildew as well as phenylamide fungicides for downy mildew and so on.

Dr McKay quoted a great medical scientist, Paul Ehrlich, from the early 20th century who said “timing is critical, hit hard and hit early”.

Starting the season by utilising some multisite fungicides for preventative management of the key diseases is always wise. Then as the season progresses and risks increase, incorporating some of the newer, more selective fungicides will boost the robustness of your strategy. Attention to detail when it comes to spray application is critical. All too often disease comes into the vineyard and a fungicide product is blamed, when the cause may well be incorrect fan speed, water volume, adjuvant, time of spraying, weather conditions after or during spraying and so on.

We all remember the terrible 2011 season, when pressure from downy mildew and botrytis was so severe that only the best control programs were able to prevent disastrous infections. Whilst we expect those kind of conditions are going to be rare, they do provide a useful exercise in planning. Prepare for the worst. Key things to ask yourself are: • Do I have the sprayer capacity to cover all the vines quickly when needed?

• Can I call on the support of a local contractor to cover the ground quickly when conditions are right?

• Does my spray program rely on some basic multisite chemistry or do I target the key timings with the best I can choose?

• Do I have stock secured of the products I know I will need for the key spray timings?

• Do I know if my vineyard or neighbouring vineyards have any level of fungicide resistance?

As the saying goes ‘life was never meant to be easy’, however some careful thought and planning goes a long way. If at the end you can sip a quality vintage it makes it all the more rewarding!

Your local Syngenta representative can provide assistance on these topics.

How to find a buyer or investor: an advisor’s tips for achieving the best results When the Finlaysons’ Roadshow XXIII rolled around Australia recently, Stephen Strachan, one of the Gaetjens Langley directors was one of the key speakers. This article presents the key aspects from his presentation, offering plenty of advice for those who are thinking of selling their winery. This is the first in a series of four articles that will be drawn from the Finalysons’ Roadshow.

THERE’S A COMMON SAYING in the wine industry is that ‘everyone is for sale at the right price’. And while most businesses in the wine industry aren’t for sale, many would be if they thought they could sell for a reasonable price.

It is good business practice to have an exit plan, even if you anticipate that that will be a long way off. Your exit strategy may be to leave your business to your children or it may be to sell at the top of the market and make a fortune. Whatever the motive is, it pays to think through your long-term plans, to get organised and to be prepared to take advantage of opportunities or to cut your losses, whatever the circumstances.

The boom in the Australian wine industry in the 1990,s and early into the next century enabled a whole generation of Australian wine businesses to get established and to thrive. The subsequent difficult trading period – almost a decade – will have left many bruised and battered, but intact.

There are many who now see a lower A$ environment and renewed brand strength in some markets as the early dawn of a new era for Australian wine. It remains to be seen whether this will happen, but for many, they may not have the energy, time or family succession in place to fulfil those opportunities.

If your business falls into that category, then if you haven’t already done so, now is the time to be thinking about bringing in a strategic investor or selling outright. This is a complex and time-consuming process and needs to be navigated with care.

The best way to find an investor or buyer is to be highly organised. This paper outlines some of the considerations that you will need to be aware of if you are contemplating this important decision.

WHAT ARE YOU SELLING?

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

Selling a ‘winery’ is not like selling real estate. There are a range of complexities in running a wine business that also translate into the sale of a wine business. In many cases, there will be hard assets such as vineyards, buildings, winery plant and equipment, however, a significant proportion of the transaction will be tied up in inventory, brand and goodwill.

These assets are far less ‘tangible’ and transferable, and their www.winetitles.com.au

October 2015 – Issue 621

value will be inherently related to the past performance of the business.

If you make the decision to sell, it pays to have a good understanding of what you are selling, and to go through the discipline of valuing the respective components of your business and assets.

It pays to be open to a range of alternatives.

EXAMPLES OF SALES TRANSACTIONS When it comes to selling their wine business, most business owners tend to be looking for an outright sale (100% of the business and assets), however buyers often have a different motivation.

It pays to be open to a range of alternatives to enable the best possible long-term result for the seller (vendor).

Full sale As outlined above, a full sale would involve the sale of all of the assets within one or more business entities, along with the business, brands and related goodwill. In some cases, buyers will acquire existing companies; however the more usual approach is to acquire the assets from within the company and to restructure within a structure of the buyer’s preference.

There are potential tax or stamp duty implications from this, though they fall to the buyer.

Recent sales of this nature include the sale of Rutherglen Estate, Ashton Hills and Irvine Wines.

Equity Sale Often, buyers will go into a transaction seeking to acquire an equity share of a business.

This is usually motivated by a desire to retain existing management, particularly when the senior management is also the owner. The intent here is to ensure that the management is motivated by retaining ‘skin in the game’.

For those wine businesses that have a longer-term exit strategy, or who simply wish to diminish their asset risk exposure, this can be a superior outcome, as it opens up the potential buyer field, while also providing an assured income in a negotiated deal with the buying party.

In most cases, the buyer will be seeking a majority (and controlling) stake in the business. Again, it would be unusual to retain existing company structures, with buyers and sellers

usually preferring to establish new structures. This can have potential cost implications (for example, the vendor having to pay stamp duty on their equity share as the assets are shifted into a new structure).

Recent examples of equity sales include the sale of shares in The Lane to the Vesty Group, (this was 100% of hard assets and 35% of brand & stock) of Hollick Wines to Shenzhen Group and of Bleasdale to the McBride family and the Bleasdale Chinese distributor. (McBride acquired new shares in the existing Bleasdale structure which was used to pay down debt).

Sale and Leaseback This can be an attractive option for a wine business that is seeking to remove assets from their balance sheet to free up capital for other purposes or to reduce bank debt. Furthermore, for a true wine business with substantial investment in brands and inventory, it may more accurately reflect the business structure that is actually in operation.

The most recent example was a sale and leaseback of vineyards in Coonawarra and Griffith by McWilliams Wines to Belvino Investments (CK Life Sciences).

The key attraction of a sale and leaseback is the ability to assure supply by leasing back the vineyard whilst having 100% gearing.

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October 2015 – Issue 621

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Grapegrower & Winemaker

37

grapegrowing

This is a complex and timeconsuming process and needs to be navigated with care. The best way to find an investor or buyer is to be highly organised.

BUYER PROFILES FOR AUSTRALIAN WINERIES So, what does a typical buyer look like? There is no easy answer to that question of course, but nonetheless it is useful to look at buyer groups, as their motivations are often different which may be helpful in determining if your business is right for them.

Australian-based wineries As a rule of thumb, these are the companies that have the most knowledge about the Australian wine category, which can be a positive and a negative. In general, they will know the landscape, they will probably know your brand and they will buy when it is a strategic fit for their own business. In most cases, this will be driven by a gap in their portfolio, so brands will be important, or at least fruit source and brand potential.

Winery infrastructure is not typically a motivation for these buyers, as, in most cases, they have excess capacity of their own.

This category has been quiet on the acquisition-front, due to their own challenges in growing sales and reducing debt.

However, there has been some strong recent activity, starting with the Brown Brothers acquisition of Tamar Ridge, Accolade’s acquisition of Mudhouse NZ & Grant Burge, a number of TWE vineyard acquisitions, notably in the Barossa Valley and more recently with the sale of Peter Lehman Wines to Casella Family Wines.

One of the major pitfalls in doing deals with Australian-based wine companies is the loss of the WET rebate in an acquisition.

In most cases, they will already receive the maximum WET rebate, so they will discount the value of the WET rebate that you receive in their valuations if they are looking to buy your business.

Offshore wineries This category has been very quiet over recent years, with the Delegates acquisition of Barossa Valley Estates being the notable exception. A lower $A holds some promise for this category, however the motivation will not be currency influenced lower acquisition costs, but based on a view that sales from Australia will grow. The current reality is that offshore wineries are divesting their Australian assets – for example the Hess sale of Peter Lehman Wines and The Wine Group’s sale of their Griffith winery.

High wealth This buying group typically includes high-wealth individuals with a passion for wine. Their motivation is usually based on the strength of the brand, which in some circumstances might include a regional brand. There is always a level of activity from high-wealth buyers in Australian wine.

Institutional & private equity These deals happen from time-to-time in the Australian wine category. The attempted acquisition of Treasury Wine Estates by KKR is a good example. They tend to be large transactions, not typically relevant for smaller businesses.

38 Grapegrower & Winemaker

Offshore/non-wine These tend to be high-wealth parties with an interest in wine.

Lately, almost all interest has come from China and South East Asia. The same groups are active in other geographies as well, notably Bordeaux and Napa Valley.

Chinese buyers fit into two broad categories – State Owned Enterprises (SOE) and private wealth.

SOE’s have been active in acquisitions in Australian resources, power and agriculture, although there has been only limited activity in wine. The greater level of activity by Chinese buyers in Australia has come from private wealth.

For Chinese private wealth buyers, their motivations are varied, but usually encompass some or all of the following: · A desire to move currency offshore into a relatively stable ‘bricks and mortar’ investment, usually land; · A desire to own a ‘trophy asset’; · Future earnings capability; · Secure a supply base to feed distribution channels in China or other markets; and · Residency motive (eg part of a visa program, or because family members may be residing in Australia for schooling).

Not surprisingly, there is a great deal of cultural complexity in undertaking deals with Chinese buyers or investors. On the other hand though, in some cases these deals represent the best opportunity for a seller to gain the maximum value for their life’s work.

IMPORTANT FACTORS IN BEING SALE-READY Selling a business can be complicated and time-consuming.

It is most important to approach the undertaking with time and commitment. Selling a business with time-pressure is not ideal, and will usually work to the advantage of the buyer not the seller.

First and foremost, the key details of the assets and the business need to be known and disclosed.

This will include production and yield history, winery processing capacity, sales history by market and brand and detailed wine inventory information. A full asset register or depreciation schedule is a must, and early provision of this information will help avoid conflicts down the track. There are a range of other requirements, and these can be discussed with your advisor if you embark on this process.

If the business or assets are owned by more than one party, then it is extremely important that those parties are on the same page before the sale process is contemplated. Too often, deals fail to conclude because shareholders or partners don’t want the same thing. Those debates are best held prior to commencing the sale process, and will potentially avoid a costly, stressful and time-consuming process later on. Further, there is nothing more likely to spook a buyer or investor than a shareholder disagreement midway through a business sale campaign. Wherever possible, a shareholders agreement should be undertaken before a sale process. This is good business practice in any event.

THE BUSINESS SALE TIMELINE If your business is complex, or if it is reasonably large, the range of buyers will be limited. It’s not like selling motor vehicles or houses where there is an established market with a large number of buyers and sellers. A six-to-18 month program is common and most sellers should anticipate that time horizon in their planning.

INVENTORY, BRAND AND GOODWILL In many respects, selling an asset such as a vineyard or a winery can be a reasonably straightforward exercise. Selling inventory, brands and goodwill brings a range of complexities

www.winetitles.com.au

October 2015 – Issue 621

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For most people, selling their winery and business is a stressful and emotional process. that need to be addressed before a sale or search for an investor is contemplated.

In most asset sales, inventory, brand(s) and goodwill will be assessed separately by a buyer. They will form a view on the values of the hard assets such as vineyards, buildings and winery plant and equipment.

When it comes to inventory, brand and goodwill, most buyers will make an assessment on value based on the profitability of the business. If the business is profitable, then a payment for the brand is logical. This would typically be structured to include payment for inventory at cost, plus a value for brand and goodwill.

ILLUSTRATING BRAND AND STOCK VALUE It is common for sellers to look for a value greater than cost for their inventory, say wholesale price or even retail price.

From a buyer’s perspective however, they will argue that they will be doing the work to take the product to market (including incurring those costs), and that that extra value is theirs, not yours.

The simplest way to deal with this is to structure deals that assign inventory at cost, and additional value to the brand, provided of course that the business is making a reasonable profit.

In circumstances where profits are low, or negative, it may be

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difficult to even achieve a valuation of stock at cost, such as in the example above.

TIMING RELATED CHANGES TO VALUATION There can be long lead-times in transactions involving the sale of a wine business. These include the normal lead-times involved in any transaction such as the time for negotiation and drafting of contracts, but also may include the lengthy process to transfer a liquor licence (allow 12 weeks) and possibly also to get approval from the Foreign Investment Review Board (FIRB).

If agreement from two parties has been reached initially, then it is very difficult to convince a buyer to vary the deal unless it is in their interest. Accordingly, the day-to-day running of the business needs to be taken into account when agreements are struck (e.g. a Heads of Agreement). The areas to watch out for are those areas where you are making an investment in the future earnings of the business (and therefore a benefit to the buyer) and where the value of the asset that they are buying might be varying or declining over time (thus motivating the buyer to pay less).

There are three key areas to watch out for: 1. Stock Valuation. Winery stock or inventory will change daily, and therefore will almost certainly vary at Settlement from the time when a deal was struck. Obviously, if a vintage occurs between the initial deal and Settlement then the additional wine will increase the value of stock on hand.

Likewise, any new bottling or packaging will increase value.

On the other hand, any sale will reduce value. Accordingly, an agreement needs to be reached at the start of the deal process on how to value these changes at settlement.

2. Vineyard crop valuation. Most deals on vineyards will be struck on the basis of the vineyard value, which will essentially include the value of the land, vines, trellis and irrigation. If a deal takes 3 or 4 months to settle, then the cost of managing the vineyard will fall with the vendor (seller) unless it can be negotiated at the start of the process. Realistically, the cost of pruning, irrigation and general management is an investment in a future crop which will be owned by the purchasing party, so it is only reasonable that they pay for the maintenance.

3. Plant and equipment depreciation. If a purchaser sites a depreciation schedule for the list of plant and equipment, be careful to ensure that they sign any initial agreement on the basis of the $ value of all equipment or itemised $ amount.

If it is based on the depreciation schedule and the transaction straddles another financial year, they may argue for the reduced amount. For this reason it is far better to site an asset register rather than a depreciation schedule.

Overall, inventory, plant and equipment and vineyard crop valuation should all be tackled at the start of a negotiation to ensure that the vendor is not out of pocket during a lengthy settlement process. The key is to ensure that you have the information up front and good systems to measure changes in value as the settlement process draws on.

CONCLUSION For most people, selling their winery and business is a stressful and emotional process. In many cases it is the culmination of a life’s work and they will have a lot riding on it.

If the stakes are high, then it pays to be organised. Accordingly, the best advice is to plan your exit strategy as early as you possibly can. You will need to give yourself enough time, to pull together all of the important information and resolve any loose ends such as shareholder agreements and expectations.

Finding the right advisor is important. Wineries are not just real estate. They are businesses, and extracting value in a marketplace with limited buyers is a skill that requires more than a ‘list and forget’ approach.

www.winetitles.com.au

October 2015 – Issue 621

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Nitrous oxide and viticulture Nitrous oxide (N2O) is one of the main greenhouse gases (GHGs) contributing to climate change. Over the past three years the AWRI has been working on a project to collect data on N2O emissions from vineyards across Australia and to investigate the effects of different vineyard floor management practices on N2O production.

WHERE DOES N2O COME FROM?

THE MAJOR SOURCE of N2O from soils is from the natural microbial processes of nitrification and denitrification (Bremner 1997). Agricultural N2O emissions are mostly a result of the addition of synthetic nitrogen (N) fertilisers and animal manure to soil. Nitrifying and denitrifying bacteria in the soil convert nitrogen into different forms depending on the soil environment (Figure 1).

gN2O-N/ha/day) or broccoli (72 gN2O-N/ ha/day) (Ryden and Lund 1980), reflecting the efficiency of water and nitrogen use in Australian wine-grape production.

WHICH MANAGEMENT PRACTICES CAN HELP MINIMISE N2O EMISSIONS?

Because N2O emissions from vineyards are very low, there is limited scope to make significant reductions. However, there may be some opportunity to reduce the total GHG emissions using alternative cover crop species or, in vineyards using high volumes of organic nitrogen, by changing management practices.

Cover crops:

Figure 1. The nitrogen cycle in vineyards.

Nitrous oxide is produced by the conversion of nitrogen in the soil.

HOW MUCH N2O IS EMITTED FROM VINEYARDS? Nitrous oxide emissions from the Australian vineyards studied ranged between median values of 0.6 and 9 gN2O-N per hectare per day. These values are low compared to the typical values from other crops, e.g. dairy pasture (22

Experiments at McLaren Vale, compared the use of native Wallaby grass (Austrodanthonia) grown in the vineyard midrow (Figure 2) with rye grass. N2O emissions during the growing season (spring and summer) were found to be significantly lower from the Wallaby grass midrow cover crop than the rye grass in the same vineyard. These results suggest that the different grasses may have a differing ability to extract and use soil nitrogen and support the use of Wallaby grass as a vineyard cover crop with potential to mitigate N2O emissions.

Furthermore, the low growth habit of the Wallaby grass meant that there was less requirement for slashing compared to the rye grass. This presents further opportunity to reduce greenhouse gas

emissions by using fewer tractor passes per season.

Compost use: Many vineyard owners and managers apply compost to vineyards to improve soil nutrition, and this, like other organic amendments is also a source of nitrogen and therefore a potential contributor to N2O emissions. At Margaret River, experiments were established to examine N2O emissions from compost applied to a vineyard. The peak N2O emission (800 g N2O-N/ha/day) measured from the compost two days after application was significantly higher than any other N2O measurement from that vineyard.

This represented both a significant contribution of GHGs to the atmosphere and also an opportunity to more efficiently use the nitrogen being applied to the vines in the form of compost.

In 2014, an additional experiment was established to assess the effect of incorporating compost into the soil as a potential option to mitigate N2O emissions. A trench was dug alongside the vine row, fresh compost was laid in the trench and it was backfilled with soil. This was compared to a bare soil control and a strip of uncovered compost located in a vine row nearby. The results of this experiment were unexpected. The N2O emissions from the buried compost treatment were significantly higher than from the uncovered compost laid on the

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October 2015 – Issue 621

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See video at: www.snapmax.com.au • Trains straight to the wire • Easy to open and close on the vine • Protects from vermin • Translucent to see vine • Easy to install and remove Figure 2. Wallaby grass grown in the midrow of a vineyard at McLaren Vale.

Many vineyard owners and managers apply compost to vineyards to improve soil nutrition, and this, like other organic amendments is also a source of nitrogen and therefore a potential contributor to N2O emissions. soil surface and showed major peaks on days of significant rainfall.

These results may have occurred as a result of two independent or interacting factors. When the trench was dug and the compost was covered with the backfilled soil, the increased soil surface area may have activated the soil nitrifying and denitrifying bacteria and caused the high N2O emissions from this treatment. It is also possible that water from the rainfall events was unable to drain freely from the compost trench and that pockets of anaerobic sites in the soil remained as the soil drained. The increased activity of denitrifying bacteria in these pockets may have contributed to the higher N2O emissions in the covered compost treatment.

The recommendation from this experiment is that when compost is applied to vineyard soils, it should occur with minimal soil disturbance to: October 2015 – Issue 621

a) Minimise the activation of bacteria in the soil; and b) Prevent any changes to soil drainage.

It is also critical to remember that nitrogen should be applied at the right time to maximise uptake efficiency and to prevent N2O loss – ideally during times of active root growth. In a Mediterranean climate, this is just before flowering and post-harvest. The application of nitrogen at other times during the season will result in nitrogen leaching and loss and may also lead to higher N2O emissions.

For more information please contact the AWRI helpdesk on (08) 8313 6600 or helpdesk@awri.com.au.

References

Bremner, J. M. (1997) Sources of nitrous oxide in soils.

Nutr. Cycl. Agroecosyst. 49: 7–16.

Ryden, J.C. and Lund, L.J. (1980) Nitrous Oxide Evolution from Irrigated Land. J. Environ. Qual. 9: 387–393.

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National 03 9555 5500 SA & WA Sales 0401 560 550 Email info@grapeworks.com.au

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grapegrowing Product Update

Frost recovery assistance IF YOUR CROP could sail through the season with ideal conditions and zero stress, imagine what could be achieved.

There would be no limits in achieving yield, quality and overall return on investment.

When you think about it, most of our farm management practices are designed to take away the impact of stress: • Optimising soil conditions, including structure, pH and moisture; • Providing full and balanced nutrition (NPK and micronutrients); • Minimising competition from weeds; • Protecting from insects and disease; • Protecting from extreme temperatures (heat wave and frost); • Minimising extreme weather impacts (wind, flooding, drought); and • Managing the irrigation for optimal supply of moisture.

There is a limit to what we can do to manage all these items…

But we have to try.

BE CAREFUL NOT TO FREEZE YOUR ASSETTS As we come towards spring and anticipate still clear conditions and low temperatures, it is a time when we are threatened by frost.

It is difficult to prevent frost damage because no matter what we do, these severe events can still have a big impact on our vulnerable crops.

The team at Stoller believe that a robust, well fed plant has the best chance of surviving and recovering from frost.

There is some evidence that calcium builds strong cells and that elements such as Zinc, Manganese and Copper, when elevated in the plant cells, can lower the threshold temperature where tissue damage will occur.

But, if frost does hit, we want to try to minimise the impact.

STOLLER FROST RECOVERY PROGRAM After frost, the aim is to minimise the downtime (as the plant tends to shut down after a frost event) and to aid the fast recovery and generation of new tissue. The Stoller frost recovery program uses a product called Bio-Forge which can speed the recovery of a plant by driving down ethylene (stress hormone).

The program also incorporates Stoller’s Zinc Chelate which enables refreshed growth and Foli-Zyme which promotes new vegetative growth and enhanced root development.

This combination has been proven over the years and many farms keep the stress recovery products on standby, ready for application in the event of a frost. If you are impacted by frost, it is difficult to avoid permanent damage, but the Stoller program can lessen the impact in many instances.

Here’s the steps to follow after a frost – on all crops.

Step 1 As soon as possible after the stress event, apply Stoller’s Bio-Forge at 1.2 L/ha and Stoller’s Zinc Chelate at 2 L/ ha to restore healthy growth. Bio-Forge will give the plants a nutrient boost and trigger new shoot growth, while Stoller’s Zinc Chelate is an essential component of many proteins and vital to many plant functions.

Step 2 Four to five days after the initial treatment, apply Stoller’s Foli-Zyme at 5 L/ha to feed the new growth and promote healthy growth. Foli-Zyme is a full nutrient spray to promote healthy tissue development.

Applying Stoller’s Bio-Forge in combination with Foli-Zyme will give plants the nutrient boost they need, trigger new shoot growth and help fruitfulness and root growth.

Stoller’s stress recovery program is suitable for a broad range of crops including vegetables, tree crops and vines.

For more information, contact a Stoller representative on 1800 FERILISER or info@stoller.com.au.

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October 2015 – Issue 621

Meet New Zealand’s best young viti A viticulturist with high hopes of one day running his own vineyard has just taken a giant leap towards his dream by taking out the Bayer NZ Young Viticulturist of the Year. Hawke’s Bay local Caleb Dennis took on a range of challenges head first to beat out three other contestants and claim the title, proving his skill and dedication to the New Zealand wine community.

GROWING UP in Wellington Caleb Dennis always had an interest in agriculture. He had initially decided to pursue a career in farming but a cruise through Blenheim’s lush vineyard landscape inspired him to consider the wine industry.

“I was going to do a science degree,” he said. “But after driving through Blenheim on my way for a week of skiing I got thinking about the wine industry, the more I looked into viticulture the more it appealed to me.”

The 27-year-old Kiwi didn’t skip a beat, he enrolled in Lincoln University to study a bachelor of viticulture and oenology and found a summer job to practise his skills in the vineyard.

Dennis quickly worked his way through the ranks to become the group technical officer at Craggy Range, a winery famed for producing premium wines from a variety of vineyards across New Zealand.

Caleb Dennis during the initial stages of the competition which focus on practical skills in the vineyard.

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October 2015 – Issue 621

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grapegrowing

“I am based in the Hawkes bay, and I primarily manage our viticultural data collection, scheduling and reporting, as well as a number of other technical aspects of grapegrowing,” Dennis explained. “I also continue to spend time in our Martinborough and Marlborough Vineyards.”

With enough experience under his belt and five vintages with the wine company, Dennis entered into the local Bayer Hawke’s Bay Young Viticulturist competition in July this year.

Beating out seven other contenders to claim the title, Dennis was then faced with the challenge of competing against other regional champions in the national competition.

“I was pretty ecstatic to have won as it was the third time I had entered,” Dennis said. “The first time I entered I was under a bit of pressure but I got the bug and the challenge kept me going. It’s a great way to learn and also to make contacts in the industry.”

As the national final was hosted in Hawke’s Bay this year, Dennis was surrounded by supporters as he competed in a wide range of challenges over three days.

After a series of practical tasks that tested speed, knowledge and skill, Dennis’ final challenge came at the Bragato NZ Winegrowers Annual Conference, where he underwent a quick fire buzzer round of questions in front of over 200 wine industry delegates, before delivering a speech entitled Wine price slashing continues in key export markets - how can NZ survive?

Obviously impressing the judges throughout every stage, Dennis was named the winner of the event with Matt Duggan from Cloudy Bay coming in second.

Dennis said he was “lost for words” when it was announced

he won the national title, but luckily his colleagues from Craggy Range who sat in the audience filled the silence with a rapturous applause.

“I was absolutely delighted because you never know how you’re doing in these competitions,” he said. “It was pretty daunting when I started the series of challenges but I felt comfortable in my abilities as we progressed.”

Dennis said the accolade has topped his career, naming it as his biggest accomplishment to date.

“I put in a lot of hard work,” Dennis said. “It makes people realise you know what you’re talking about.”

Not only has the win provided Dennis with national industry recognition, he also received an impressive trophy, a one year lease of a Hyundai Santa Fe, a $5000 travel fund from NZSVO, $2000 cash and Spiegelau wine glasses.

With some time to spare before next month’s New Zealand Young Horticulturist of the Year competition, which will see Dennis compete again, the keen outdoorsman said he was looking forward to getting out and about.

“I enjoy skiing, both snow and water as well as getting out fishing or hunting,” he said. “I am also a volunteer firefighter with Havelock North Brigade.”

In fact, Dennis’s first full time job was as a sailing instructor in Wellington back in 2005 after he had finished high school.

“If I wasn’t in the wine industry I would either be a ski patroller or a sailing instructor,” he said.

Luckily, Dennis invested his passion into viticulture and said he intends to work hard to reach his career goals.

“I aim to be involved in growing the highest quality grapes that I can,” he said. “Eventually I’m aiming to be running a wine company.”

Although Dennis admitted the wine industry has its challenges, he said the outcome depended on your mindset.

“One of the bigger challenges I’ve come across was being involved in the roll out of some end to end business software,” Dennis explained. “I was involved in the viticulture module of this and there were a number of challenges in optimising it to suit Craggy Range, as well as rolling it out to all the staff and managers to ensure it performed as we wanted it to.

“But life is made up of lots of challenges, I try not to get bogged down by them but to keep on moving forward and looking forward to the next one,” he said.

Dennis credited Steve Smith and Simon Radburnd as his biggest influencers throughout his career and encouraged those starting out in the industry to acknowledge a mentor.

“Get lots of experience in different areas and ask as many questions as you can,” Dennis said. “It is surprising how something simple that you have learnt along the way, and that at the time you think may be irrelevant, will be of use to you later on.”

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46 Grapegrower & Winemaker

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October 2015 – Issue 621

Vineyard bird management Sonama-based Cathy Fisher has been writing on the wine industry since 2004. In this article she reviews the most popular products and services available for bird control. This article has been adapted from US Wine Business Monthly and is used here with permission.

IF THERE IS ONE THING that grape growers can agree on, it is that birds are very unpredictable, which can make it difficult, tiresome and expensive to keep them out of Bird Control the vineyard from veraison to harvest.

For most growers, netting has proven to be the most effective means for protecting their grapes from birds.

Netting is especially useful to smaller vineyards that can ill afford losses with regard to both yield and quality. While other approaches are also effective and more economical than netting – mainly those that scare birds away from the vineyard – they are typically at their best in rotation and in combination with other tactics.

The tactic that will work best for each vineyard depends on a variety of factors, including vineyard location, size, terrain, budget and type of bird you’re trying to repel. In addition, factors such as ease of application and consideration of neighbours will also play into the decision. Some vineyards, especially those with heavy bird pressure, may require the use of two or more tactics to prevent habituation.

In this review of bird management methods, the types of services, products and techniques that viticulturists most commonly use to protect their grapes from birds are discussed – together with various factors to consider when deciding on the best bird management measures for your vineyard.

NETTING Netting may be the most effective method of protecting grapes from birds. Netting protects well because it creates a physical barrier, whereas other methods rely on visual or auditory scare tactics to frighten birds away.

The most commonly mentioned downside of netting is that it is one of the most expensive solutions for keeping birds away from grapes. It is often used as a last resort by growers who want

October 2015 – Issue 621

to avoid a sizeable investment in netting or as a first resort by growers where bird pressure can be heavy and/or predictable or those who want insurance for their expensive grapes.

Netting is common among vines where birds are most problematic, such as near trees, fences, hedgerows, power poles and wires, and along migratory paths. Deciding to purchase netting may be a bit harder if bird problems are unpredictable, light and/or intermittent.

Netting can also require more hands or specialised equipment to apply, which translates to an increase in cost. And while most of the berries are protected, those closest to the netting may still be vulnerable, as many birds have learned to perch on the netting and peck through it. However, spacers can be added to help with this.

Netting can be draped over each individual row of vines (canopy netting) as well as attached only on the sides (fruit-zone netting). Larger, wider sheets of netting can also be laid out on top of many rows at once (overhead or multi-row netting).

Fruit-zone netting has its benefits: Since less is needed, it can help bring down the overall cost of the netting (as well as shipping charges), can be easier to handle and cuts down on labour. Workers who are hand-harvesting can flip up fruit-zone netting while they work; vineyards harvested by machine need to remove the netting from the vines first.

Canopy and overhead netting can create a more secure barrier than side netting as the latter won’t completely envelope vines on all sides and down to the ground.

Not all netting is created equal. The material is made in a variety of grades, widths, lengths, mesh sizes or densities and colours. Nets used with birds are made from polyethylene or polypropylene (plastic) and are manufactured as woven mesh (also called knit, knotted or lock-stitched) or extruded (the result of heating and stretching plastic that has been processed through a die).

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grapegrowing

Netting is manufactured to be strong and durable, especially in premium grades, and therefore can be used for many years: 10 years or more for the best quality. High-quality netting is UV-stabilised so it will not break down in the sun so easily over time. Some companies offer a 10-year warranty on UV-inhibited nets. In general, it is common for netting to last from three to 10 years if handled and maintained properly.

The total cost of netting can be significant, but weighed against the value of the crop being protected, as grapes or eventually wine, it may be viewed as worthwhile insurance.

The price of netting can vary widely, depending on the layout of the vineyard and type and size of netting.

In addition to costing more, denser netting, which works best

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VISUAL DETERRENTS Unlike netting’s exclusion method, visual tactics work by scaring birds away from a vineyard in a variety of ways and have varying degrees of success. The most popular tactics include reflective tape, kites, and even balloons.

The benefits of visual deterrents are that most are relatively inexpensive and easy to employ. The down side is that hungry birds may soon come to learn that these deterrents are no real threat to them and continue to feast. Used alone, these types of tactics are marginally effective; but by rotating them and using a couple of different tactics simultaneously, their combined effectiveness can be increased.

While the most famous of visual deterrent is the scarecrow, the modern and more effective equivalent for vineyards are large bird-shaped ‘predator kites’. These act like a moving scarecrow when activated by the wind. The fluttering sound of the material also serves to scare birds. These kites are usually made of plastic and can be between 1-2 metres in diameter, with one for every two or so acres recommended. Bird kites are available from simple, light-weight models, with a bird printed on a plastic sheet, through to heavy-duty models constructed of nylon and fiberglass that are launched on a cable from and pole.

Iridescent ‘flash’ tape comes in red, silver or rainbow colours, typically 25-75mm in width. It can be easily affixed by tying it in short streamers to vines or posts near problem areas. With the slightest bit of wind, the movement and mirror-like reflection of the tape disturbs birds visually and audibly, due to the sound of the crackling tape.

Brightly colored ‘eye-spot’ balloons are the size of beach balls, around 20 inches in diameter, and have large eyes printed on them to mimic the threatening gaze of a predator, with a reflective element as well, both of which serve to repel birds.

Balloons, which can be hung from tree branches, usually come in white, black or yellow weather-resistant vinyl plastic.

AUDITORY DETERRENTS

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48 Grapegrower & Winemaker

with small birds, minimises the amount of sunlight that comes through so it’s key to understand the type and size of bird you are trying to repel.

The thing to remember about netting is that while it holds up well year after year, it can require significant labour to set up and take down, as well as manoeuvre during thinning and harvest when crops are most desirable to birds. Costs over time can reach several thousand dollars per acre.

Most growers agree that auditory deterrents, like visual deterrents, are not permanent solutions, and they are most effective when combined with other types of tactics. Most auditory devices can operate unattended and can be quite

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October 2015 – Issue 621

loud, which does a thorough job of scaring and disorienting birds; however, they may not be practical for vineyards with neighbours who are partial to quiet living.

Gas guns (or bird cannons) are one type of auditory scare device. They simulate an extremely loud shotgun blast, giving off pressure-driven detonations at intervals that can be custom set. One 9kg LPG tank will supply more than 8000 detonations.

Electronic cannons, unlike mechanical cannons, are slightly louder, can give successive blasts with greater interval options.

Neighbours must be considered with these devices. But if neighbours aren’t an issue and the location of the cannons can be rotated every few days, bird cannons can be an effective means of bird management. Manufacturers state that cannons are generally effective for areas of 1 to 5 acres.

Another auditory option is electronic devices that simulate bird distress calls. Birds live in an interdependent social structure where they use audible calls to warn each other about potential dangers. When birds hear digital recordings of predatory birds, along with their own species’ distress calls, their natural instinct is to flee the area. Like cannons, many growers consider them partially effective when used alone and best combined with other measures.

These weather-proof electronic units are easy to set up and begin using, and they can be mounted on any fence, post or pole.

They operate on a 12V battery or can be solar-powered. They can be purchased with bird calls to repel a wide variety of birds.

The sounds are controlled by a microprocessor that is fully adjustable for volume and sound duration. Random features prevent birds from becoming overly familiar with just one call and lose their fear.

There are a variety of choices when it comes to bird call

devices, depending on the size of the vineyard and the number and type of bird distress and predator calls desired.

Different forms of ‘blank’ cartridges and cracker shells are available. While these do not harm birds and are fairly easy to use, all three do require permits. Their low cost and ease of use are benefits, with their obvious drawbacks being that someone needs to be outside actually pulling the trigger in order for them to be useful, and the range is limited compared to some other auditory devices. But in combination with other tactics, these devices can be part of an effective bird management plan.

KNOW YOUR VINEYARD It’s important to consider a variety of questions, such as: what is the size of your vineyard or total coverage area; what types of birds are you trying to repel; and how much do you want to spend? Also remember to think about the layout of the land. For example, if the area is very flat, visual decoys, such as balloons and flash tape, might be sufficient since they are based on ‘line of sight’ coverage. However, land that contains rolling hills and/ or buildings may be better suited for an auditory device, like a gas gun or bird distress/predator call device.

If bird pressure is heavy and fairly predictable, a combination of netting, visual and auditory tactics may provide the best protection against hungry birds. For very light pressure, you may get along fine with just one tactic.

In addition, becoming familiar with the birds in your region may be one of the best steps you can take in outsmarting them and keeping them away from your grapes. And lastly, early defence measures are necessary. Before birds touch down in your vineyard, have bird management plans in place so that the early bird does not get the grape.

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Water into wine: The economic and sustainability impacts of water management Two academics have been looking at the long term implications of water management on Australian wine supply chains. Professor Roger Burritt, accounting and sustainability expert at Macquarie University’s Faculty of Business and Economics, and Katherine Christ, currently studying for a Doctor of Philosophy with a thesis on ‘Environmental Management Irrigation Accounting as a Medium for Improved Water Management in the Australian Wine Industry: An Empirical Analysis’, have combined their knowledge in the following Q&A. ACCORDING TO Roger Burritt and Katherine Christ, the Australian wine industry is often thought of as being environmentally benign and especially vulnerable to water shortages. However, water access and management has long been identified as among the main concerns currently facing Australian wine organisations.

Q

It has been suggested that access to water is less of a concern for the Australian wine industry than water cost. Does your research back this up?

A. The research published and explained in the British Accounting review (Christ, 2014) relates to the use of environmental management accounting (EMA) for long run decision making about water in wine supply chains. Katherine’s

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PhD research is not focused on supply chains per se, but on whether and what types of information are used for water management by the 2,500 odd firms that currently make up the Australian wine industry.

Evidence from prior research indicates perceptions of managers are that water is a critical issue but many people are not managing it well, and judged against best practice performance can be relatively poor.

Water access and associated pressure from shortages has been relieved in the short-run since the end of the Millennium drought. But water access is potentially a long run problem as water markets begin to affect the price and quantity of entitlements. This short term relief could be what was referred to, but in the long-run the potential issues associated with changing climate merit serious consideration as the cost of access to water, as well as access itself, are in doubt.

However, there are concerns about physical quantities of water as reflected in the physical EMA data gathered.

Q

Does size matter? Are larger wine companies more affected by water access and economics?

And are larger companies further advanced in their response to these issues?

A. Previous research concerning winery size and how this impacts water management activities is mixed. In our own research, which used total crush as the measure for size, we certainly found evidence that small organisations are less likely to engage with the collection of physical and monetary water data (water management accounting data) that could assist with improved decision making towards enhanced economic and environmental outcomes. This suggests larger wineries may have a resource advantage in terms of access to human and financial capital that allows them to address these issues.

There are different measures of size and the measure used in our research was total grapes processed (total crush). Based on this measure there was no specific evidence to suggest large wine companies are more affected by water access and economics. Managers appear concerned about these issues irrespective of their organisation’s size. Respondents also expressed concern about reductions to water allocations as well as possible increases in the cost of water. For example, one respondent noted that their water bill had doubled in the last year. However, the open-ended portion of our survey suggests concern for these issues is driven more by location than size.

Our evidence shows that larger organisations gather more water management accounting information than smaller organisations – both physical and monetary. Based on our research large wineries certainly appear to be further advanced in their response to addressing ongoing concerns surrounding water access and associated costs. However, given there was also a perceived lack of support for water management noted by

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a number of small wine producers it may be that new support structures need to be introduced to help this important segment of the Australian industry prepare for a future in which water is scarce and costs could increase.

Q

Does location matter? What regions have the biggest water access issues? What regions face the largest water costs? What impacts will these regionally-specific issues have on the future of sustainable wine production in Australia (and the size and shape of the industry)?

A. Water is certainly a local issue that varies both between and within geographical regions.

Aqueduct Atlas provides information about water access for each country and region and is generally available to the public.

Although our research covered the whole of Australia we did not statistically analyse the quantitative data in terms of regions.

This was a deliberate decision based on past research which has shown that even within a single region the sustainability of using a litre of water in one location could be very different from when a litre of water is used several kilometres up the road.

This will have flow-on effects for access and cost at a micro level. In addition many wine organisations operate facilities in multiple locations. However, adopting a broader stance, given Australia suffers from extreme water supply issues in droughts and floods, and as extreme conditions are expected to become more frequent with climate change, the industry needs to build proactive strategies to adjust and compete.

In regions where such extremes have less impact than for example at the downstream bottling end of the supply chain, overseas bottling where water supplies are plentiful will appear

October 2015 – Issue 621

more attractive and value added will increase in overseas countries. Hence, internationalisation will be encouraged.

The regions with the largest water costs will be those where water is less available and water processing investment is required such as from irrigation improvements, desalinisation and water treatment plants. Where water is in short supply expenditure on water efficient technologies, e.g. for irrigation will be required for survival. We did see several trends in our research. Respondents who operate in areas of high rainfall or where water is cheap and readily available were sometimes found to express indifference to industry and government attempts to support improved water management in the Australian industry.

Specific comments were along the lines of water isn’t a problem for us so it’s not relevant. Yet others lamented the lack of regional guidance and argued much of the support currently available did not apply to their specific region and as a result they were forced to go it alone. The potential impact of mining operations on water quality was also mentioned, as was salinity.

These issues are also region specific the former demonstrating the tension that can arise when water sources are shared which is common in many regions.

With regard to the future of the wine industry, concerns were expressed that reductions to the amount of water that is available to wine organisations could restrict future expansion and ultimately cause profitable organisations to become unviable.

As a result the future could see producers leave water stressed regions while other areas where water is deemed plentiful and may also be cheaper to access will experience growth. The economic implications associated with these scenarios for the industry, local regions and the producers themselves are clear.

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grapegrowing Perceptions of water shortage might also restrict growth as potential entrants to the industry exhibit extra caution. Thus uncertainty surrounding water is a huge issue for the industry moving forward and it is therefore essential wine organisations collect and use appropriate water data to support their decisions and make visible opportunities to limit their exposure to water risk. Qualitative self-assessment is a start, but it is not enough for organisations to remain viable, especially in water stressed regions.

Q

Is water quality being considered by the wine industry at present?

A. Certainly water quality is an issue and the Australian industry has taken steps to provide organisations with guidance to help them manage their water quality issues. Wastewater generated in the winemaking process is clearly one of the more salient concerns affecting organisations, however, run off, the potential for surface water contamination and access to quality freshwater for irrigation and production are also important.

Use of potable water is one issue but it is extended into other areas such as the impregnated chemicals used in timber trellising which can lead to vines polluting soil and water in the vicinity around the base of the stakes.

Our research revealed although some wineries appear very proactive in addressing water quality concerns and ensuring they measure and monitor water quality issues and develop plans for constant improvement, others are lagging. Of interest is the type of organisation that was found to engage with more comprehensive activities.

The most proactive organisations fell into two groups.

First were those that recognised the strategic importance of environmental matters. Second were those where managers were concerned about the effects of current and future regulation on their business. This suggests the wine industry can be proactive or reactive in their response to water quality concerns. Given the introduction of new water-specific regulations was frequently mentioned by respondents as among their primary concerns, the industry needs to find ways to assist the laggards in improving their current water management activities otherwise the risk of new heavy handed regulation is a real possibility.

Q

How hard is it for individual grapegrowers and wineries to achieve both a more profitable and sustainable business? Where can individuals turn for ‘sustainability accounting’ support?

A. The focus of our research is on environmental aspects of sustainability.

Win-win opportunities abound in the industry whereby economic and environmental performance can be improved.

Profits and the environment have been shown not to be the trade-off they were thought to be before the 1987 Brundtland report (WCED, 1987).

Long term investments lead to greater water security (e.g. larger storage capacity; more efficient watering technologies for viticulture; improved efficiency in clean-up of production sites).

Environmental management accounting and water management accounting are very new administrative innovations. Sustainability accounting is championed by some of the big 4 accountancy firms, but engineering firms also have an interest in selling professional services in sustainability management/ accounting (Tingey-Holyoak et al, 2015).

Although opportunities abound, past research has shown a big difference between the perception of performance and actual performance in wineries and our research confirms this to be

52 Grapegrower & Winemaker

the case. Many managers act on the basis of their perceptions rather than on hard data, for example, how much water is used in their facilities and where. Yet when the facility is audited it is often discovered these perceptions do not represent the operational reality and as a result scarce resources are being wasted managing the wrong processes for very little economic or environmental benefit. This is where an environmental accounting system can greatly assist.

Environmental management accounting is a new area and recommendations for development of support structures for takeup by Australian wine organisations are under development.

Q

Should grapegrowing and winemaking industry bodies be working with ‘government’ on water supply issues? On areas such as prescriptive measures, rather than reactive ones, for times of times of drought?

A. Policy making stems from government and industry bodies working together in a form of shared responsibility.

Wine industry bodies look after their members, but they also make recommendations in the public interest because they can take a long run perspective of the future of the industry.

Concern for public interest issues means that engagement with federal, state and local government is necessary either directly in the public interest or through lobbying on behalf of members The nature of the dialogic system in the wine industry in Australia is such that co-operation between government and industry bodies is important when considering future strategy. Based on the evidence gathered the industry bodies can further help self-development in their members of greater awareness about water opportunities and risks at operational and investment levels, through well informed physical and monetary data gathering. Government prescription is an option over time as the significance of water increases, but depends on the way that industry bodies and wine firms respond in the meantime, and whether the real need is to focus on the behaviour and lack of action by laggards.

About the authors: Roger Burritt is Professor of Accounting and Sustainability in the Department of Accounting and Corporate Governance, Faculty of Business and Economics at Macquarie University, Sydney, Australia. His main research interest is in the relationship between the language of business, as captured by accounting, and the environmental and social environments in which business operates. His special focus is environmental management accounting.

Katherine Christ is currently studying for a Doctor of Philosophy with a thesis on ‘Environmental Management Accounting as a Medium for Improved Water Management in the Australian Wine Industry: An Empirical Analysis’. With an interest in environmental accounting, water accounting and environmental management in the global wine industry recent publications include ‘Environmental management accounting: the significance of contingent variables for adoption’ and ‘Critical environmental concerns in wine production: an integrative review’.

References:

Christ, K. L. (2014). Water management accounting and the wine supply chain: Empirical evidence from Australia. The British Accounting Review, 46(4), 379-396.

Tingey-Holyoak, J., Pisaniello, J., Burritt, R.L., (2014) ‘The need for Engineering Accounting: Identifying current and future demand and supply’ Report to the Institute of Chartered Accountants in Australia, 30 June 2014.

World Commission on Environment and Development (WCED), (1987) Our common future. United Nations, Oxford and New York, Oxford University Press.

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October 2015 – Issue 621

Solaris Sunlight in a bottle 速

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

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

To find out more about Solaris速 use your QR reader below.

Solaris

grapegrowing Pest & disease updates

Fungicide resistance and new management guidelines THE IMPORTANCE of managing the effectiveness of the fungicides you use in the vineyard has recently been highlighted through the detection of populations of diseases with reduced sensitivity in areas of WA. Isolates of powdery mildew, downy mildew and botrytis have been tested for several seasons as part of a national project for mutations that lead to resistance development.

Results from the project have detected reduced sensitivities to boscalid, fenhexamid, iprodione and pyrimethanil against botrytis in WA grape growing regions.

Reduced sensitivities have also been detected in populations of powdery mildew with chemicals from the strobilurin group and DMI groups.

In the case of downy mildew, reduced sensitivity to metalaxyl has been detected for the first time in WA. The number of products found with reduced sensitivities is not isolated to WA growing regions with other regions in Australia also experiencing a reduction in the sensitivity of their disease populations.

So what does this mean for growers?

Although concerning, the majority of isolates tested so far in the study from the various regions remained sensitive to the fungicide chemistries tested. For those vineyards where reduced sensitivities have occurred, testing on other chemical groups registered for each specific disease

Powdery mildew infected bunch

has shown they remain effective. Control options therefore remain available.

What should you do to prevent the reduction in effectiveness of the fungicides you use in the vineyard?

Each year Croplife Australia updates its fungicide resistance management strategies for all three diseases,

botrytis, powdery and downy mildew in grapevines. Refer to their website as updates on resistance management are regularly made.

If you suspect you have an issue with resistance in your vineyard and have not submitted samples the national project is still collecting samples.

Mealybugs - new insecticide registered INFORMATION HAS BEEN provided

by Bayer CropScience on the extended registration of Movento 240® SC insecticide from ‘table grapes’ to ‘grapes’, which includes wine grapes and grapes for dried fruit production.

A copy of the updated label is available at Bayer, APVMA or InfoPest websites.

The insecticide is registered for the control of mealybugs and suppresses scale and thrips in grapes.

Movento is a systemic insecticide moving through plants both upwards and downward thereby providing a different physical mode of activity.

The AWRI recommends that Movento be applied up to E-L 18 (pre-flowering) to meet requirements in all wine export destinations.

Note that the label recommends application does not occur prior to 6 leaf stage (E-L 13), to ensure there is sufficient leaf area for uptake of the applied spray, so there is a narrow window for use.

54 Grapegrower & Winemaker

However this period generally coincides with the onset of mealybug crawler emergence, which is the recommended time for application of Movento.

AWRI have updated their chemical use information sources with details of this new registration.

Bayer CropScience advises that where wine is destined for the domestic market or for specific individual countries, application beyond E-L 18 may be possible.

The Australian MRL is lower than that in most jurisdictions, so residues in wine should be acceptable in many countries (exceptions are Indonesia where there is no MRL and the LCBO where no MRL has been set). Growers should check with their winery or the AWRI before using Movento beyond E-L 18 to verify this information.

Apple looper – assessing pheromones In Western Australia, financial support www.winetitles.com.au

for a one season project to assess whether pheromone traps can be used to help monitor apple looper has been agreed to by the Regional Funding Program of Wine Australia and by apple orchardists via Pome West (fee for service program).

An early warning system is required for this pest because it is difficult to detect an infestation before damage is observed. In late September, seven test blends of pheromones will be compared for their ability to attract male apple looper moths to determine whether any of them are suitable to help prevent damage by this pest.

The WA test will now be conducted at three sites – two organic apple orchards, in the Perth Hills and Manjimup, and one vineyard in the Carbanup area.

Until the testing is completed this season, vignerons are encouraged to pay close attention to their crops during flowering to early fruit set for the presence of the cryptic larvae.

October 2015 – Issue 621

Realise protection from Powdery mildew. ™

DuPont Talendo® fungicide provides greater flexibility and offers you a wide range of benefits.

• Talendo® delivers long lasting protection from the damage caused by Powdery mildew • It protects against disease by preventing new infection and reducing existing spore load • Talendo® fungicide features translaminar, vapour and local systemic activity, which means the leaves on your crop will have excellent fungicide protection • Comes in an easy to use liquid formulation making mixing and handling simple

•

Now approved for fruiting vegetables, so use in a variety of crops

For more information on successful fungicide programs, visit www.cropprotection.dupont.com.au

ALWAYS REFER TO LABEL BEFORE USE. Copyright © 2015 E. I. du Pont de Nemours and Company or its affiliates. All rights reserved. The DuPont Oval Logo, DuPont™ and Talendo® are trademarks or registered trademarks of DuPont or its affiliates. Du Pont (Australia) Pty Ltd. 7 Eden Park Drive, Macquarie Park NSW 2113. ACN 000 716 469.

grapegrowing

Biosecurity built on science: Fast phylloxera detection in the field THE BOARD of the Plant Biosecurity Cooperative Research Centre (PBCRC) has visited vineyards in the Yarra Valley to see a new phylloxera detection system in action, as part of a regular program of visits with CRC Participants.

“Phyl loxer a (Da k t u losph a i r a vitifoliae) is an aphid-like insect that destroys grapevines by feeding on vine roots,” said Alan Nankivell, CEO of the Phylloxera and Grape Industry Board of South Australia (PGIBSA).

“Phylloxera is the only regulated pest in the wine industry and a major concern for grape growers - vine removal or replanting on resistant rootstock are the only effective treatments,” he said.

“Fast detection of phylloxera is essential for getting on top of incursions

quickly, as well as managing areas free of the pest.”

Nankivell leads a Plant Biosecurity CRC project developing a sensitive, accurate and cost-effective method for the detection of phylloxera using a DNAbased test.

“The technology can be very sensitive and highly accurate. What we are now working on is a cost-effective and simple sampling strategy that any grower can use to quickly detect phylloxera in their vines,” he said.

“Our aim is to empower growers with the ability to know where phylloxera is, and where it isn’t, so they can manage their vineyard for the best outcomes.”

The Plant Biosecurity CRC Board holds meetings around Australia, taking

the opportunity to see CRC research in the field and talk to end-users.

“Alan won the award for best presentation at the Plant Biosecurity CRC Science Exchange only a few weeks ago,” said Dr Martin Barlass, board chairman.

“Seeing this exciting work in the field, and hearing from growers using the new method, is immensely satisfying for the board.”

“Great science is one thing but it must make a difference to growers in the vineyard.”

More information on the project, including Alan’s award-winning presentation, is available at www.pbcrc. com.au/research/project/2061

ChemClear heads to Victoria CHEMCLEAR has scheduled a collection for October/ November 2015 for Victorian chemical users to register their surplus, unwanted, unlabelled, mixed or out-of-date agvet chemicals for safe disposal.

Since the program’s inception in 2003, ChemClear has undertaken approximately 34 regional collection runs across Victoria and retrieved in excess of 56 tonnes of surplus obsolete agvet chemicals. Nationally, the program has collected 501 tonnes of product over 12 years.

Lisa Nixon, the National Program manager said, “we are aware that traditionally primary producers have stored chemicals on farm which, in some cases, are surplus, obsolete or unknown”.

“These days, with the introduction of best practice and environmental management systems, chemical users must make time to regularly sort through their chemical storage and make smart chemical disposal choices. This is an important element in managing risks on farms and within businesses that use pesticides and herbicides among other chemicals.”

ChemClear is encouraging chemical users to take advantage of the regional collections taking place during October/ November this year. So far, the booking line has registered more than 29,500 litres of product from more than 100 waste holders across 51 local government areas in Victoria.

The ChemClear program uses local council sites to collect from waste holders who have registered their chemicals for retrieval. The collection process is quick and easy. Waste holders are given an appointment time to meet the ChemClear retrieval team to drop off their registered chemicals for safe disposal.

ChemClear collects APVMA currently registered chemicals produced by 119 manufacturers supporting the Industry Waste Reduction Scheme. Chemicals classified as Group 1 are collected free of charge. A listing of these manufacturers is available on the ChemClear website.

As an additional service, ChemClear collects what is classified as Group 2 chemicals. This category covers deregistered, out-of-date, mixed, unlabelled, unknown, or, agvet chemicals produced by a manufacturer not signed to the ChemClear stewardship program.

There is a cost for disposal of Group 2 chemicals which is quoted to the waste holder once their registration has been processed.

To register for the Victorian October/November collection, call 1800 008 182 or visit www.chemclear.com.au.

56 Grapegrower & Winemaker

www.winetitles.com.au

October 2015 – Issue 621

“REVUS saves me time and money in my vineyard. “

Visit revus.com.au to find out how!

Steve Brown Maxsons Vineyard near Yenda NSW

Visit revus.com.au to find out how!

For further information please call the Syngenta Technical Product Advice Line on 1800 067 108 or visit www.syngetna.com.au. Product labels and usage directions should be followed for the application of any product referred to in this publication. The information contained in this brochure is believe to be accurate. No responsibility or liability is accepted in respect of this information and those non-excludable conditions implied by and Federal or State legislation or law of a Territory. ® Registered trademarks of a Syngenta Group Company. Trademark of a Syngenta Group Company. *Registered trademark AD15-239

grapegrowing Product Update

Alternative options are required RECENT CHANGES to the maximum residue level (MRL) and residue definition for captan in wine by the European Union may require many wine grape growers to reconsider their fungicide options for the 2015/16 growing season.

Captan is a proven option in fungicide spray programs for the management of key grapevine diseases including phomopsis cane and leaf blight, black spot, botrytis bunch rot and downy mildew. While the future use of captan has not been ruled out – Wine Australia and the Winemakers’ Federation Australia are working with the Federal Department of Agriculture to address this trade issue – in the short term alternative options will certainly be required until a more definitive position is known.

Andrew Horsfield, Adama Australia’s general manager for technical development, is committed to providing support via the Australian Wine Research Institute (AWRI) to ensure that Australian growers are not left without

suitably effective options for this season.

“As the leading manufacturer of captan fungicide globally, Adama are working with AWRI and other institutions to support the continued use of captan in several key wine grape markets around the world. Captan (Merpan®) is widely used in the EU to protect pome fruit from Apple Scab, so the issue is not with the active ingredient itself,” said Horsfield.

The loss of captan creates a gap in fungicide spray programs for the management of botrytis bunch rot and downy mildew in export winegrapes. An alternative multi-site protectant fungicide with similar efficacy is chlorothalonil (e.g. Cavalry® Weatherguard or Bravo Weather Stik*). Cavalry® Weatherguard is registered for the control of downy mildew, botrytis and black spot and can be used in export winegrapes until E-L 29 (berries pepper-corn sized).

Luke Collins, Adama’s Horticulture market manager, said there has been quite a bit of pressure on chlorothalonil

fungicide supply in 2015 due to demand from chickpea crops in NSW and QLD, and stocks may be tight, “so it would be wise for grape growers to discuss requirements with their suppliers sooner rather than later”.

Growers are likely be reluctant to use iprodione (Chief®/Rovral*) earlier than they have to as it still plays a key role for many later in the season where it is often the only option for control of botrytis bunch rot immediately prior to harvest.”

Collins said pyrimethanil products such as Predict® 600 and Scala* 400 “remain effective options from Group 9 for botrytis bunch rot control up until 80% capfall”.

“A change worth noting in the AWRI ‘Dog Book’ this season is that a maximum of 800g of pyrimethanil active (1.33 L/ Ha of Predict®) may be used per hectare during the season.

“A practical option, particularly in situations where a requirement for downy mildew and botrytis cover is

Realise every precious drop.

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Visit www.cropprotection.dupont.com.au for more information ALWAYS REFER TO THE LABEL BEFORE USE. Copyright © 2014 DuPont. The DuPont Oval Logo, DuPont™ and Avatar ® are registered trademarks or trademarks of DuPont or its affiliates.

Du Pont (Australia) Pty Ltd. 7 Eden Park Drive, Macquarie Park NSW 2113. ACN 000 716 469. All rights reserved. DUPONT0049/AV/WVJ/130x185.

58 Grapegrower & Winemaker

DUPONT0049_Avator_130x185_WVJ.indd 1

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October 2015 – Issue 621 8/17/15 3:02 PM

The loss of captan creates a gap in fungicide spray programs for the management of botrytis bunch rot and downy mildew. likely – as well as effective protection from powdery mildew - is the application of Custodia® Fungicide,” said Collins.

“Custodia® is registered to control all three of these key diseases – and is endorsed by AWRI for use from preflowering through to E-L 29.”

Importantly, Custodia® now has no re-entry interval, meaning field activities can recommence when the spray is dry.

Now in its second year, Solaris® Fungicide – a unique formulation of cyprodinil that is highly active against botrytis bunch rot in grapes – has been widely accepted by growers across the key grape growing markets.

“In what was mostly a moderate pressure botrytis season for most in the 2014/15 season, Solaris® was given the opportunity to prove its effectiveness against market leading botryticides” Solaris® has demonstrated how easy it is to measure and mix with key partner crop protection products in an effective Fungicide Resistance Management

program. As a highly effective and safe EC formulation, Solaris® simplifies measuring and pouring during application, quickly penetrates vine tissue and is locally redistributed to protect leaves and fruit.

“Solaris proved its worth to all users last season and offered great value to growers, and is likely to be included in many more programs in 2015 as growers strive to ensure effective botrytis control,” said Collins.

“In 2014, Custodia® and Solaris® were used in combination with outstanding results. In situations where Botrytis pressure was of greater concern, especially in highly susceptible varieties or when conditions looked likely to favor the development of bunch rot.”

Adama have worked with the AWRI to extend the recommended use window of Custodia® from E-L 25 to E-L 29, making the combination of Solaris® and Custodia® an even more effective option prior to bunch closure.

POSE S I D O T R MICALS REGISRTUE ED CHE LECTION T N A W N COL

OF YOU 2015 OCT/NOV THE DURING

If you would like more information, contact your local Adama Commercial Manager or visit Adama.com Adama always recommend that growers consult with their winery and follow winery guidelines to ensure all necessary criteria are met. * Registered Trade Marks.

RECYC LE RECYCL E

YOUR E MPTY A AT ONE GVET CHEMIC OF 789 AL CON C T ACROS OLLECTION S AINERS ITES S AUST RALIA

1800 008 707 www.drummuster.com.au

1800 008 182 www.chemclear.com.au

October 2015 – Issue 621

Pre-bunch closure is a critical growth stage for the timing of sprays targeting botrytis as it is the last window of opportunity for growers to achieve good spray coverage inside the bunch to help protect against Botrytis infections that can develop as the fruit ripens.

“Solaris® can be mixed with Warlock® Insecticide – also a convenient, easy to handle liquid – to target Lightbrown Apple Moth or Grapevine Moth up to E-L 29, ensuring that bunches are protected from both the insects and bunch rot,” said Collins. “Warlock® is also rapidly absorbed by plant tissues and forms a reserve of active ingredient protected from UV light and rain. Once inside foliage, only target insects that feed directly on the treated plant tissue are affected, limiting exposure to beneficial insects and ensuring compatibility with IPM programs.”

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winemaking

Closures

Screwcap still overwhelmingly preferred Grapegrower & Winemaker’s second national closure survey confirms the screwcap is still a clear favourite for wineries. But the numbers seems to have ever-so-slightly gone back to cork (both natural and composite/ technical) since we polled wineries four years ago.

WHETHER IT’S FOR domestic or export sales, white or red, when it comes to table wine the vast majority of Australian wineries choose the screwcap for most of their closure needs.

Our results indicate there has been the slightest movement away from screwcaps since the last time we surveyed wineries on this topic – back in 2011. Four years ago 93% of respondents indicated they used screwcaps for part or all of their bottled wine (750ml). This year the figure was 92%.

Today, the preference for screwcaps is most notable for white wine sold in the domestic market, with almost 94% or respondents to the survey indicating they sealed their white wines under screwcap.

When it comes to red wines sold in the domestic market,

other closures were used more often, but wineries still indicated that screwcaps are chosen on 85% of bottles. Almost 9% of respondents indicated they use composite/technical corks for reds in the domestic market, while 5% use natural cork.

The 2015 Grapegrower & Winemaker closure survey has challenged some of the accepted wisdom of the industry. For example, it’s not uncommon to hear that wine will be better received in Asia (China, in particular) when it is sealed with cork. However, our survey found a greater percentage of red wine is sold under cork into Asia than into Europe. And, again as a percentage, more natural cork is used on red wine sold to North America than to Asia.

When it comes to the export market, less than 1% off all white wine was bottled with something other than a screwcap.

For exported red wine more than 8% of bottles have a natural cork; less than 5% have a composite/technical cork; and 86% are sealed under a screwcap.

INFLUENCES ON CLUSURE CHOICE More than half of the winery respondents (55%) ranked ‘preserving wine quality’ as the most important consideration for closure choice.

This was the biggest area of change, when compared to our inaugural survey four years ago, when 36% of wineries were most influenced by ‘preserving wine quality’ when it came to closure choice. Back in 2011 ‘consumer consideration’ was selected by respondents as their main consideration when choosing a type of closure.

This year ‘consumer preference’ (we changed the survey wording slightly) slipped to the second most important consideration.

Meanwhile, almost a quarter (24%) ranked ‘environmental credentials’ as the least important when making closure choices.

The importance of price was ranked fourth out of five options (behind ‘preserving wine quality’, ‘consumer preference’ and ‘bottling line performance’) as a consideration.

60 Grapegrower & Winemaker

www.winetitles.com.au

October 2015 – Issue 621

Where wineries actually bottled their wine was another interesting statistic. And some of the other answers might be better understood by looking at these numbers.

About 55 per cent of the wineries said they bottled their wines at their own site, either with their own bottling equipment (two thirds) or using a mobile bottling plant (one third).

More than 30 per cent of respondents indicated their wines were bottled off-site, but within the region the wine was made.

While 13 per cent said their wines were bottled outside of the region, or in-market.

This would seem to provide some background behind the ranking of ‘bottling line performance’ ahead of ‘price’ and

‘environmental credentials’ as the most important factor in making closure choices.

WHO COMPLETED THE SURVEY? In total, 85% of respondents were involved in a winery that crushed less than 500 tonne per year; 15% of respondents were from wineries that crushed more than 500 tonne.

The vast majority of respondents (92%) said they used screwcap closures for more than three quarters of their bottled wine. However, more than 30% of respondents indicated they used natural and composite corks for up to a quarter of their bottled wine.

Bottling Line Solutions Bottle National 03 9555 5500 SA & WA Sales 0401 560 550

October 2015 – Issue 621

Label

Pack

Email info@grapeworks.com.au

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Grapegrower & Winemaker

61

winemaking WHAT BRANDS DO WINERIES KNOW AND TRUST? What closure supplier brands do you know and trust?

What composite/technical cork supplier brands do you know and trust?

• • • •

• M ore than 61% said DIAM. • More than 15% said Vinocor.

• Almost 8% said Amorim.

ore than 69% said Stelvin.

M More than 23% said Guala.

Almost 6% said Vinocor.

Almost 4% said Alcan.

What synthetic closures (including glass stoppers) supplier brands do you know and trust?

What natural cork supplier brands do you know and trust?

• • • •

• A lmost exactly two thirds of respondents said Vinoloc.

• Of the other responses, the majority said Zork.

ore than 41% said Amorim.

M More than 17% said DIAM. Almost 12% said Vinocor.

Almost 6% said MA Silva; or CSA-Adelaide.

CLOSURE CHOICES BY WINE TYPE AND SALES DESTINATION White wine sold in the domestic market RRP up to $10

• M ore than 94% use screwcaps.

• The remainder chose synthetic closures (including glass stoppers).

RRP $11-$20 • M ore than 95% use screwcaps.

• The remainder of respondents were evenly split between synthetic closures (including glass stoppers) and composite/ technical cork.

RRP $21-$50 • M ore than 94% use screwcaps.

• Less than 4% use composite/technical cork.

• Less than 2% use natural cork.

RRP more than $50 • M ore than 93% use screwcaps.

• The remainder of respondents were evenly split between natural cork and composite/technical cork.

White wine sold to export markets Europe (including the UK)

White wine exported to North America

• 100% use screwcap (across all price points)

• 100% use screwcap (across all price points)

White wine exported to Asia • 98% use screwcap • 2% use composite/technical cork

Red wine sold in the domestic market RRP up to $10

RRP $21-$50

• More than 94% use screwcaps.

• The remainder use composite/technical cork.

• • • •

RRP $11-$20 • • • •

More More More More

than than than than

82% use screwcaps.

12% use composite/technical cork.

2% use natural cork.

2% use synthetic closures (including glass stoppers).

ore than 82% use screwcaps.

M More than 10% use composite/technical cork.

Less than 6% use natural cork.

Less than 2% use synthetic closures (including glass stoppers).

RRP more than $50 • M ore than 82% use screwcaps.

• More than 10% used natural cork.

• Less than 7% use composite/technical cork.

Red wine sold to export markets Europe (including the UK) • • • •

82% use screwcap (across all price points) 8% use composite/technical cork 8% use natural cork However, at export FOB of more than $200/dozen the use of natural cork rose to more than 14%.

Asia • • • •

88% use screwcap (across all price points) 8% use natural cork 4% use composite/technical cork However, at export FOB of more than $200/dozen the use of natural cork rose to almost 14%.

62 Grapegrower & Winemaker

North America • • • •

8% use screwcap (across all price points) 8 10% use natural cork 2% use composite/technical cork At export FOB of more than $200/dozen the use of natural cork rose slightly to 12.5%.

www.winetitles.com.au

October 2015 – Issue 621

Wine quality is king, but the customer still plays an important role Winemakers have plenty of information about closures, but when balancing consumer preferences and the performance of the product the decision-making process can get complicated. Nathan Gogoll reports.

WINEMAKERS WANT the closure in their bottle of wine to preserve the quality of the product, so they can send their wine out to the market confident it will meet expectations. And there’s plenty of information available to them to help decide.

A winemaker could turn to the Australian Wine Research Institute website and read through all the resources on closure assessments for more guidance.

If they wanted to know more about screwcaps, they could turn to one of the books Tyson Stelzer has written on the subject (Screwed for good? The case for screwcaps on red wines; or Taming the screw: A manual for winemaking with screwcaps).

They could refer to a range of suppliers for technical information, trails and anecdotal evidence – not to mention competitive quotes to try and win their business.

They could talk to their fellow winemakers to get advice from those who are negotiating a similar journey and having to make decisions as well.

And if they really wanted to get some extra opinion, typing ‘wine closure debate’ into Google will give them 495,000 results for some bed-time reading.

However, at some point the wine does need to be bottled and the winemaker will have to make the most informed decision possible, in order to confidently send it along the bottling line.

At this point the winemaker should be confident the closure chosen will deliver the results that best match the wine it will keep within the bottle.

But, what if there’s another factor?

Well it turns out there is.

Will the market (distributors, retailers, restaurants and consumers) accept the closure?

The winemaker will probably spend more time agonising over closures than everybody at the other end of the supply chain combined, yet preferences of the customer can be just as important as any other factor, sometimes more.

Jason Baker, Red + White group state manager (Red + White is a wine distribution business with more than 30 years of experience), said distributors actively persuade wineries to supply wine with specific closures.

“The majority of our Australian Wineries are now using Stelvin and we encourage this,” Baker said. (Note, Baker’s use of the brand name Stelvin refers more broadly to all screwcaps – the same way as Kleenex is used for tissue, Band-Aid for adhesive bandages, or Xerox machine for photocopier in the US.) “The premium red category has been the last still wine category to adopt Stelvin. We do not push as hard in this area, however there has been a steady transition over the last couple of years.”

Lak Quach, one of the Cellarhand winebuyers (Cellarhand is a wine distribution and marketing company operating primarily in Victoria and New South Wales), agreed.

“Absolutely, there is a huge preference on-premise for screwcap,” said Quach.

October 2015 – Issue 621

In fact, he revealed the pull is so strong that Cellarhand even tries to convince its import partners to bottle with screwcaps because their Australian customers want it and expect it.

“We have even seen some bottle under screwcap for the first time because of this,” said Quach.

The distributors are working with the winemakers because of the preferences in the wine trade.

“Restaurants, on the whole, they prefer screwcap. I’ve worked on-premise and I know at the premium ended there’s a big desire for consistency. The issue with cork is not so much the oxidation or TCA, but consistency and quality,” said Qauch.

At the other end of the market in entry-level cafés, Quach said screwcaps also have a lot to offer from a service point of view.

Restaurants, on the whole, they prefer screwcap. I’ve worked onpremise and I know at the premium ended there’s a big desire for consistency. The issue with cork is not so much the oxidation or TCA, but consistency and quality.

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winemaking

With many Australian producers moving to screwcaps in recent years, as well as technological advances, the quality of cork available has increased drastically.

In the retail world, Quach said while there is no pressure from the chains, this section of the trade is very sympathetic to screwcap.

“This has turned dramatically,” Quach said. “And it’s not an issue with the consumers, either.

“There are still winemakers who use cork and we completely understand it, they philosophically believe cork is better for their wines.”

WHEN CORK IS STILL NUMBER ONE Dan Standish, winemaker at his own Standish Wine Company in the Barossa, is an example of a winemaker with this mindset.

He said he preference for cork closures trace back to his own discovery of the world of premium wine.

“I guess as a young adult tasting and learning the about fine wines and regions of the world left an indelible imprint that all the great wines are sealed with a great cork,” said Standish.

“There is also a bit of the romantic in me that says a part of drinking a great bottle of wine is the whole theatre of the bottle opening with the unmistakable sound of a squeaky cork and pop.

“As far as bottling my own wines under cork I have never entertained using anything else.”

Standish believes natural corks suits his business better, as well his wines.

“From a holistic point of view it makes sense. We farm our grapes organically, add nothing to the grapes to make our wines, utilising native yeasts and natural bacteria,” he said.

“It follows logically that I would use a natural product like cork bark to seal the wine into bottle as opposed to a highly

64 Grapegrower & Winemaker

refined metal cap with a plastic liner in contact with the wine.”

But there’s also an image to protect.

“I also feel that visually screwcaps make a wine bottle look cheap,” said Standish.

The Standish winery has a very small production, sales are predominantly on-trade and direct customer orders. The wines are expensive.

However, the Barossa winemaker has been prepared to experiment with closures other than cork.

“After undertaking trials – at the request of a screwcap salesperson – it was quickly evident that screwcaps were not a viable alternative for our wines,” Standish said.

“Due to the prominent use of lees during the elevage our wines are held in a particularly reductive state. We found when you bottle a wine such as this under a screwcap, without filtration or fining, within a few weeks build-up of hydrogen sulphide is evident and can lead to formation of mercaptan.”

Standish has found a cork supplier he is confident in and directs all his business to them.

“We purchase 100% of our corks from CSA – Cork Supply Australia. The quality of product is fantastic.”

Some readers may need to look at the next quote a couple of times before it sinks in.

“For $3 a cork you can buy a guaranteed TCA taint free natural cork,” said Standish.

“Not only does this eliminate TCA contaminated corks but also any corks showing woody, mushroomy, vegetal and other off-flavours or aromas and taints are ejected.”

And Standish has an interesting take on the rise of screwcaps in Australia being good for those who still choose cork.

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October 2015 – Issue 621

“With many Australian producers moving to screwcaps in recent years, as well as technological advances, the quality of cork available has increased drastically,” he said.

Brett Jantzen, Cork Supply Group’s business development and marketing manager, reinforced this message.

“For domestic wines we have seen a moderate trend towards natural corks, and most are seeking the higher grades,” Jantzen said.

The Cork Supply Group has also developed a process that individually inspects each natural cork by a trained sensory panel.

“This non-destructive process is called DS100 - dry soak 100% inspection, and ensures that every cork has been passed as clean. Many high end wines are now closed with DS100 inspected natural corks as the absolute best assurance of quality,” Jantzen said.

This will be good news for at least one winemaker, who has been rumoured to individually-assess every cork before it is used to seal up a flagship $165 bottle of Shiraz.

Luckily this is a small run from, a single-block wine made from low-yielding vines, because it simply wouldn’t be feasible to test every cork if you were aiming to produce a few thousand cases.

Andrew Quin, the Hentley Farm winemaker, said there was actually some truth to this rumour.

“Although I didn’t do it personally last year, I left it to the team at CSA to do it for us,” said Quin. “I am hoping to find time to do it again this year. It is certainly an interesting process to go through.”

There might be some time-saving news headed Quin’s way soon.

“In the near future we will launch our new automated process where every natural cork has been automatically 100% inspected,” said Jantzen. “This significant investment by our group in Portugal will mean that every natural cork from us will be the cleanest available.”

DIFFERENT HORSES FOR DIFFERENT COURSES Jantzen also noted that Cork Supply Australia was in a unique position to we offer a broad range of wine closures.

He said this allows the business to offer winery customers

unbiased advice on the most suitable closure for their brand and specific product needs.

“The market has changed in recent years, where wineries are looking more for a closure that suits a particular wine style, destination market, or price point. This is different to the past where we found that many would only use one closure for all off their wines irrespective of these important factors,” said Jantzen.

“With smaller production runs it is becoming somewhat easier to use a particular closure for an individual brand or SKU, while respecting the impact of cost to change closure for specific a bottling run.”

As the Australian wine industry is so dependent on exports, Jantzen said the Cork Supply Group’s global network is able to assist with information and guidance for different closure preferences for various markets. For example, Cork Supply USA provides up-to-date market research on consumer preferences in the USA. “In the USA consumers prefer cork, and we can recommend the right cork type on quality and price to our customers, ,” said Jantzen.

The wine world is still expanding for closure suppliers.

“Our business also has extensive experience with China and has recently opened Cork Supply China in Tianjin. Our global team travels to China frequently and we have a solid understanding of the market,” said Jantzen.

“On my visits this year I found that the market looking for more education on wine closures. Consumers are strongly influenced by the French cultural preference for natural cork, but wines are found with a range of inserted closures, from natural corks to technical corks, and Nomacorc.”

But it’s not all about the fitting in with the tradition of a corkpulled pop; there are other factors to consider when exporting wine to China.

“While price is very important to the Chinese, the actual performance of the closure is critical,” said Jantzen. Wines travel under difficult conditions and are expected to arrive in China as they departed our shores.

“We have developed a visually-enhanced Nomacorc that looks like a natural cork, is priced similar to a screwcap, and performs with absolute consistency. This has already gained

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winemaking

There are still winemakers who use cork and we completely understand it, they philosophically believe cork is better for their wines. acceptance from wine importers in China and as such our customers are now specifically asking for it. Nomacorc is the world’s largest cork brand selling 1.4 billion corks per year, mostly in the USA and France.”

Some wine however, like those from the Standish Wine Company, have a lot more margin to move within when making closure choices. There are plenty of Australian wines being exported to China that rely on sharp priced closures.

“We understand that much of our industry now export their wines under up to three different closures, predominantly determined by the price point of the finished product,” said Jantzen.

“We find that natural corks are often used in conjunction with screwcaps across a winery’s range. With screwcaps we believe there should be more discussion on oxygen impact.

Saran/tin liners are the standard for screwcaps in Australia, while in many international markets it the saranex mostly used.

Saranex liners allow for more oxygen to transfer to the wine, and they cost less than saran/tin liners. The conversation is then around which wines respond better to some more oxygen post bottling.”

The match of closures to different price points revealed in our closure survey was reinforced by Jantzen – natural corks were more likely to be chosen for the premiums; the composite/ technical corks were most clearly selected for mid-range wines; and while screwcaps were the dominant choice across all price points, they were almost universally identified for entry-level wines.

“We often ask questions about the product – price point, export market, on/off premise. These questions mean we can develop the package with our customer so the label and closure work together in price and positioning to meet the brief,” he said.

“In the end, we find there’s a wide choice for winemakers and it is critical to understand the market in which the wines are intended.”

THE OPTIONS FOR SPARKLING WINE Another area to consider is sparkling wine. While our closure survey didn’t specifically target this area, there are a range of different options available for the requirements of the pressure inside a bottle of sparkling wine.

The main options include natural cork; agglomerate; micro agglomerate; and crown seal. As with other closures, there are a range of suppliers and price points for winemakers to choose from.

Robert Heywood, the chief winemaker at Taltarni Vineyards in Victoria’s Pyrenees wine region, said he uses a variety of cork types.

“It’s reliant on a lot of factors, most importantly is quality and cleanliness, time expected on cork, pressure and gas retention and finally wine price point,” said Heywood.

With sparkling wine, you would be tempted to think there’s a preference for a traditional way of opening the bottle. But not for Taltarni.

“It’s more about the quality of the wine that comes out of bottle that determines the closure type,” said Heywood. “I

66 Grapegrower & Winemaker

really can’t emphasize enough the effect on good sparkling wine that time on cork has, it’s a massive part of the quality of the finished wine after disgorgement.”

RELATIONSHIPS AND UNDERSTANDING Taltarni has never used any ‘alternative’ closure options for its sparkling wines and works with a couple of key suppliers who Heywood can rely on for “confidence in the effect the cork will have on the finished wine.

He said the suppliers keep him up-to-date with their latest releases and the work they are doing to overcome taint issues. “They are generally pretty forthcoming with information regarding their own products. For me, it’s more about proof and a guarantee that it won’t and isn’t occurring in the trade.

“The cork needs to add to the finished product not detract from it.”

This sentiment rings true no matter what the wine style or closure selection. But when it comes to sparkling wines, even the distributors admit there’s a consumer expectation of a traditional closure.

“We had a meeting with a sparkling producer the other day that had decided to package under crown seal,” said Jason Baker. “It was generally agreed that consumers have not adopted to sparkling wines under crown seals and cork was still a preference.”

Yet, in other areas Baker is still keen to see change. He’s even working to convince Old World wineries to adopt to the New World expectations, just as Quach has at Cellarhand.

“A big push for us has been with European producers,” said Baker. “They are more reluctant to use Stelvin, however we are starting to see adoption with brands such as Lav-Vis, Aquilani & Castello di Fonterutoli and Louis Jadot with some entry level White Burgundy and Gamay wines.

“Historically if the European producers haven’t used cork, their alternative has been Diam. We have been happy with this alternative. Our imported producers that use Diam are Trediberri and Vietti.

And there are real examples of the closer preferences flowing from those hands on serving the wine, back through to the distributor to the winery.

“I have spoken to Tony Bailley, from Rigoni’s Bistro, about this recently,” Baker said. “With wines by the glass he prefers Stelvin closures, especially white wines. His customer still like the romance of cork when they buy a premium bottle of red wine from his list.”

So we can start to see some general trends with these preferences. For example, more expensive red wines receive greater acceptance of their corks.

Without meaning to diminish the work he’s doing to convince wineries, Baker does think “consumers are open-minded when it comes to closures”.

“They like to choose a premium wine based on its pedigree and quality rather than its closure,” he explained. “For example, Felton Road Block wines have been under Stelvin closure for many years and these are pre-sold on arrival to Australia, the same can be said for the Robero Voerizio who continues to bottle his La Serra, Cerequio and Rocche Barolos under cork.

It wouldn’t stop me from wanting to purchase an iconic wine, based on its closure.”

Please note the findings of the Grapegrower & Winemaker closure survey are meant to offer a general look at trends and choices. It is not a scientific study and should be used only as a tool and a point of reference.

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October 2015 – Issue 621

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Ferment sensor technologies put through their paces Neil Scrimgeour, a senior scientist with The Australian Wine Research Institue (AWRI) Commercial Services, explores the increasing range of options that ferment sensors offer wineries. Scrimgeour explains the benefits of the available options and looks at the cost-benefit analysis to identify potential payback periods.

COMM ERCIAL WIN EMAK ING operations devote a significant amount of resources to ferment management during vintage. Typically, this involves tank sampling and monitoring of Baume levels on a daily basis. In-line process sensors offer a significant opportunity to reduce labour and analysis costs and exert greater control over ferments. These technologies also have the potential to reduce the frequency and impact of slow or stuck ferments, resulting in improved product consistency, greater throughput and a reduced risk of quality downgrades.

In-line sensor technologies are commonplace in many industries, especially in the food and beverage sector. Various parameters, including sugar, are monitored in-line for soft drink

and beer production. In wine production, these methods are typically employed off-line in a laboratory, but cannot be easily applied directly in the process environment. This is primarily because wine ferments are not homogeneous and pose a constant threat of sensor fouling.

Wine production facilities also require a much greater number of fermenters than is typically required in other related industries, leading to a higher initial capital outlay if such technologies are implemented on a wide scale.

A REVIEW OF TECHNOLOGY OPTIONS A desktop review of commercially available process technologies that could be used for monitoring wine

The Liquiphant vibrating fork sensor measures the density of the fermentation medium it is immersed in and this is converted into a direct Baume reading. The conversion is carried out using the attached Density Computer, which can accommodate inputs from up to four different sensors at one time.

The Fermetrol probe determines the osmotic potential due to the concentration of sugar in the grape juice (must) and this is converted into an inferred Baume reading.

The Micro-LDS sensor measures mass-flow, with the sensor detecting changes in fluid density to give a converted Baume reading.

The VS-3000 is a solid-state sensor that uses a mid-infra-red (IR) detector to measure the absorbance of the medium and this can be converted into a Baume concentration using a pre-defined calibration. The VS-3000 also has the potential to measure alcohol, CO2 and specific gravity.

Figure 1: Four process sensor technologies assessed during vintage 2015 trials

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fermentations was carried out, with aspects such as measurement accuracy, reproducibility and robustness in a process environment considered to be critical. Viable commercially available sensor technologies trialled successfully in other industries were investigated.

The four technologies short-listed for 2015 vintage field trials are shown in Figure 1. Output data from all four of these sensors can be displayed locally or fed into a control system.

VINTAGE 2015 FIELD TRIALS Two sites were identified for 2015 vintage field trials: • Petaluma Wines (Adelaide Hills, SA); and • De Bortoli Wines (Riverina, NSW).

At Petaluma, the vibrating fork and Fermetrol sensors were located in a 6.5 kL fermenter vessel through a modified fermenter door panel (Figure 2), with the Micro-LDS sensor mounted in a bypass flow-through stream from the same fermenter tank sampling port.

During vintage, comparative data for the three sensors was captured from two separate white ferments. Representative samples were collected directly from the fermenters (via the sample tap just above the door) once daily for reference analysis.

The first ferment monitored accelerated out of control for approximately 24 hours due to a faulty solenoid valve on the cooling jacket which was restored on day 5. This accounts for the temperature spike and sudden apparent Baume drop seen on the charts (Figures 3 and 5).

The vibrating fork exhibited some unusual behaviour at a number of points, with unstable readings during both ferments and deviation from the reference Baume readings during the second half of fermentation (Figure 3).

The unstable readings were thought to be due to interference caused by bubbles rising underneath the fork tines during the early stages of fermentation. The deviation observed from the reference Baume during the second half of the ferment was believed to be due to interference from the bentonite addition October 2015 – Issue 621

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Figure 3: Vibrating fork data for Petaluma ferment #1

Figure 2: Sensor installations at Petaluma Winery for 2015 vintage trials

and could be the result of dampening due to a small bentonite layer settling on top of the forks.

The Fermetrol probe performed more reliably (Figure 4), with the sensor tracking the ferment reasonably well.

However, the sensor failed to measure the exact end point Baume of fermentation, with a slight deviation from the reference values observed towards the end of fermentation. Operation of the Fermetrol

probe required input of the initial Baume measured in the juice into the unit prior to inoculation to allow the change in osmotic pressure to be converted into an inferred Baume measurement during the ferment. This makes the sensor acceptable for measuring the rate of fermentation, but it proved unable to reliably measure the true end point of the ferment.

The Micro-LDS sensor tracked the ferment reasonably well (Figure 5) but the

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October 2015 – Issue 621

winemaking reliability of the output data was affected by the length of tubing connecting it to the sample tap. The tubing needed to be flushed adequately between readings (taken every two hours) to allow accurate temperature and Baume readings to be recorded. During the second ferment, the sensor suffered from a blockage in the flow path which appeared to be due to a combination of tartrates and microbial growth. A 100 µm filter was employed to reduce the risk of solids blockage during use. It is expected that a full clean of the sensor between ferments and increasing sampling frequency during ferment would reduce the risk of blockage further.

At De Bortoli, the four sensors evaluated were mounted in a bypass loop configuration (mobile skid), fitted with the following (Figure 6): • Temperature probe to provide local adjustment of ferment sensor outputs; • Positive displacement (mono) pump to control the flow rate from the fermenter; • Grid-mesh filter to reduce solids loading in the flow stream; • Restrictor device to reduce turbulent flow and bubble incidence in the flow stream; • Sampling valve to remove samples for reference analysis; • Recirculation loop to return the flow stream back to the fermenter; • Fixed (local) power source to all sensors; and • Local data management station to capture all sensor data and provide localised data display.

The ferment vessel monitored was a 200 kL tank fitted with an agitator that was activated on an hourly basis to mix

Figure 4: Fermetrol data for Petaluma ferment #2

Figure 5: Micro-LDS data for Petaluma ferment #1

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October 2015 – Issue 621

the tank. Pump-overs were also carried out on an hourly basis, providing the process stream for sensor evaluation. The aim with the bypass configuration was to monitor multiple ferments throughout their entirety. Reference samples were designed to be collected twice daily from the bypass stream flow during sensor measurement. It was expected that the bypass loop would require flushing with water between ferments, to remove any residual fine solids and maintain clean sensor surfaces. The inlet hose for the bypass loop was initially attached to the upper sampling valve on the fermenter (approximately 3m off the ground), in order to reduce the potential impact from a high loading of grape skins being sucked through the loop.

Unfortunately, the level of grape solids observed in the bypass loop was relatively high, causing a blockage and a corresponding pressure spike through the sensors. The relocation of the bypass inlet on the tank did not make a difference to the solids loading and the main filter continued to block during operation. The need to incorporate a small orifice or similar, to minimise the flow through the micro-LDS sensor suggests that this unit is not suitable for red ferments.

The filter was found to be full of a fine residue paste, presumably fine grape particulates, after a short operation time.

The vibrating fork and VS-3000 sensors were able to continuously provide Baume outputs when the bypass loop was functioning, even when the flow stream did contain a reasonably high volume of grape solids. Unfortunately, it was not possible to collect enough process data for the sensors from the red ferments to allow a meaningful evaluation to be carried out.

The vibrating fork and Fermetrol probes both have the potential to provide reasonably accurate Baume data for red ferments, with the latter also having the benefit of being able to replace a tank temperature probe. However, process issues related to grape solids fouling the fork tines and affecting density measurement have been observed at other wineries in recent vintages. This could be addressed through the use of mesh screens around the inside of the fermenter tank to shield the vibrating fork from the bulk of the larger diameter grape solids. Several Fermetrol probes have been used with reasonable success on red ferments by other producers during recent vintages; however, the issue of the inferred Baume measurement being offset from the reference Baume measurement towards the end of ferment remains an issue for resolution in future October 2015 – Issue 621

Figure 6: Sensor installations at De Bortoli Winery for 2015 vintage trials

versions of the software.

SENSOR ASSESSMENT AND COST BENEFIT ANALYSIS Following completion of the 2015 field trials, an objective assessment was made of the performance of the three sensors trialled at Petaluma. The key categories used for the assessment were: • Ease and cost of installation; • Connectivity and integration with existing infrastructure; • Initial sensor set-up/calibration requirements; • Sensitivity to fermentation media and process environment; and • Accuracy and repeatability of measurement.

Results showed that the micro-LDS was the best performing sensor under the conditions experienced at Petaluma.

However, while the micro-LDS is a commercially ready sensor, the filter and valve arrangement, as well as the local tablet computer for data collection, were auxiliary additions that could be improved to provide a more robust configuration. It is also worth noting that this assessment only includes white ferments. For red fermentations, it is likely that the associated performance ratings for the micro-LDS would be lower, given the issues experienced with this sensor at De Bortoli.

A cost-benefit analysis was carried out to identify the potential payback period for wineries considering investment in this type of technology. In order to make meaningful comparisons between www.winetitles.com.au

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winemaking Table 1: Cost-benefit analysis summary for implementation of ferment sensors

Winery size

Crush (t)

Total initial investment ($)

Operating expenses ($ p.a.) initial year

Operational savings ($ p.a.) initial year

Indicative payback period (years)

Small

<500

22,500

272

15,367

2.79

Medium

500-2,500

56,250

672

36,542

2.36

Large

2,500-50,000

112,500

1,338

118,084

1.66

Huge

>50,000

225,000

2,665

461,168

0.76

wineries of differing size, different size categories were defined and the impact for each was determined. Operating expenses included power requirements for the sensors and maintenance (cleaning) costs after each ferment. For the purposes of financial modelling, the cost of each sensor was set at $2,000, with additional auxiliary installation costs of $250 per sensor. All three sensor technologies that have been formally rated through 2015 vintage trials are available commercially at around this price point. The overall impact of introducing these sensor technologies, measured as net present value (NPV), for each winery size category is provided below.

This analysis shows that the payback period for wineries becomes lower as the winery size increases, primarily due to the overall impact on reducing resultant wine/must quality downgrades by minimising the incidence of problematic ferments. Initial capital expenditure outlay, including auxiliary equipment (piping connections, communications wiring etc.) for the very large wineries is, however, significant. The time and effort required to undertake proper installation and commissioning of these

sensor technologies should also not be underestimated, especially where there is a requirement for capturing, conversion, communication and storage of raw output data from the sensors and potential integration of this with existing process control systems.

CONCLUSION The results of the 2015 trials show that there is currently no single sensor technology that can provide reliable and accurate Baume data for monitoring both white and red ferments on a commercial scale without careful consideration of process-related challenges can be successfully applied in a process environment, if certain considerations are made for their physical integration into existing fermentation infrastructure and for dealing with the challenges of the notoriously heterogeneous fermentation media.

A cost-benefit analysis shows that the implementation of these sensors could potentially provide a payback period of nine months for very large wineries but up to three years for smaller wineries.

Potential process impacts from the introduction of ferment sensors include reduced labour associated with ferment

sampling, lower analytical costs, fewer product downgrades due to minimisation of problematic ferments and increased ferment tank capacity.

Additional benefits may also include reduced raw material use, lower energy costs and reduced wastage.

The implementation of process sensors can allow winemaking resources, particularly winemakers, to be used more effectively and to focus on adding value to the product. It is expected that the introduction of in-line Baume sensors could help to reduce reaction time to stuck and sluggish ferments, but would not remove their incidence altogether.

Acknowledgements This work is supported by Australian grapegrowers and winemakers through their investment body Wine Australia, with matching funds from the Australian Government.

The AWRI would like to acknowledge the following organisations for their support and resources provided in the undertaking of this trial: • Petaluma Wines, Woodside (SA); • De Bortoli Wines, Griffith (NSW); • St Hallett Wines, Tanunda (SA); • Yalumba Wines, Angaston (SA); • Endress & Hauser Australia; • Psitec/Vinwizard (Australia); • Integrated Sensing Systems (USA); and • VitalSensors Technologies (USA)/ Hach Pacific.

None of the information presented in this article should be considered as an endorsement of any brand or product by the AWRI.

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October 2015 – Issue 621

Information sources and decision making Where do grapegrowers and winemakers look for information when making decisions about new technologies?

The adoption of innovations was explored in the recently completed, AGWA funded, ‘Adoption of R&D outputs: Who, what and why?’ project. The objectives of the project were to identify who in the wine industry was adopting innovations, what they were adopting, why, and where grapegrowers and winemakers were getting information from when making adoption decisions. In this article the authors, Megan Hill from the Department of Economic Development, Jobs, Transport and Resources in Victoria and Sandy Hathaway, from Felix Business Consulting in Adelaide, present some of the findings of the research project into information-seeking behaviour of grapegrowers and winemakers.

THE SUCCESS of Australia’s wine industry is largely underpinned by its investment in research and development (R&D) and its willingness and ability to innovate and adopt new technologies, products and processes resulting from this investment. In an increasingly complex and competitive business and market environment, R&D remains crucial.

Ensuring Australian grapegrowers & winemakers are aware of the latest R&D outcomes is essential. Actively disseminating information via targeted extension activities has been found to increase interest and encourage uptake of new technologies and practices, referred to as ‘adoption’.

WHERE DO GRAPEGROWERS AND WINEMAKERS LOOK FOR INFORMATION? Using data collected through 83 interviews and 1066 surveys, the research found that when making important decisions such as planting a new grape variety or purchasing expensive or complex machinery or winery equipment, grapegrowers and winemakers generally collected different types of information from a range of sources. The number of sources, and amount of effort and time taken to make the decision depended on how risky and important the decision was to the grapegrower or winemaker making the decision.

It was found that when making ‘important’ purchasing decisions grapegrowers and winemakers used a number of sources including:

• Fellow grapegrowers and winemakers (including grapegrower and winemaker groups and associations); • Written material- printed and web based; • Trialling or looking at the ‘innovation’ in action; • Suppliers; • Independent experts; and • Seminars, workshops and conferences.

PATTERNS IN INFORMATION SEARCH The study found that grapegrowers and winemakers appeared to have a pattern of use of information sources. For example, this winemaker from a small winery in Tasmania said that when he hears about something he thinks may be of interest: ‘I Google it first. I like to know a little bit about what I’m asking.

Then I ring somebody’ This winemaker from a large winery in the Margaret River followed a similar process for his searches; however he had easy access to a lot of expertise: ‘If I wanted to know about X product, I would do a Google search. I might then ring the first supplier that came up. It doesn’t mean they’d be the business that you’d use, but you’d probably take away some information. You may have a look at a few other sites, gather up a chunk of information on it, and then have a chat to everyone else. There are four winemakers working here in different capacities, so there are a lot of ideas bouncing around.

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winemaking All our contractors are also winemakers, so it’s very easy to get information that way’.

This is consistent with observations by Case (2007) who suggested that people tend to follow habitual patterns, following ‘tried and true’ methods.

EACH SEARCH IS ALSO UNIQUE Yet each search was also unique, depending on the topic under consideration. And hence the order of source use will vary, with some sources being used a number of times.

The grapegrowers and winemakers generally continued to collect information, time permitting, until they felt like they knew enough about the potential benefits and costs (in terms of financial, time commitments and skill and knowledge development) of purchasing or adopting the innovation, to make a decision.

In the following (summarised) exert a winemaker from the Yarra Valley in Victoria described his information seeking in regard to purchase of an expensive piece of winery equipment: ‘The first thing I did was work out the general design of the equipment. I did some reading and jumped on the web to sort this out. Then I got in contact with all the suppliers that I know, and the brands that I know and got their information. But I also spoke to a lot of other winemakers that have that equipment and are using it. I needed to do this because the suppliers don’t always know how to run the bloody things. I also went to wineries, just in the Yarra, and had a look at them’ This information seeking process can take considerable time and effort. However it is usually considered a necessary process, as another winemaker noted: ‘If you are going to spend the money on a fairly integral piece of equipment that’s going to be in your winery for a minimum of 10 years, you’re mad if you don’t go and have a good look’.

THE ROLE OF FELLOW GRAPEGROWERS AND WINEMAKERS On the other hand, there were instances where grapegrowers or winemakers shortened their information search and decision making by following the advice of only one or two trusted people. In fact of all the information sources identified, the opinions of respected grapegrowers and winemakers in the industry (termed ‘social norms’) were found to influence adoption the most and were seen as a crucial, credible, trusted, independent source of (commercially) unbiased information, which emerged as one of the strongest drivers of technology adoption..

This ‘industry network’ was also seen as important when solving problems around the set up and use of new technologies and as a source of emotional support and ongoing advice. This network had the further advantage of providing sometimes

unique - for example regional or site specific - information, usually in a relaxed, readily understandable manner.

Seventy-one percent of the grapegrowers and winemakers surveyed said they attended regular local or regional association or other group meetings (e.g. alternative varieties workshops or masterclasses) which they said provided them with a regular forum for sharing information, experience, ideas and support around common, reasonably complex areas of interest. As one winemaker said ‘working together in a group is pretty powerful’.

People from small businesses were less likely to be involved than those from larger vineyards or wineries, and were found to see their colleagues in the industry less frequently, potentially limiting their exposure to innovations and their access to the information and support required to successfully adopt them.

TRY BEFORE YOU BUY In today’s consumer-driven marketplace, trialling something new before a purchase decision was made is also now commonplace and this was found to be prevalent in the grape and wine sector. Grapegrowers or winemakers would look at the technology in action as a critical step when making complex or risky decisions, or anticipating a high cost outlay. The strong interpersonal networks in the wine industry again became apparent with most grapegrowers and winemakers willing to share their trial results with their colleagues, and/or keen to look at equipment or machinery in operation within each other’s businesses.

SUPPLIERS Opinions on suppliers as a source of information were mixed.

Some grapegrowers and winemakers were found to have strong relationships with their suppliers and value their opinion, and trial new products upon their suggestion. Others preferred to keep them at arm’s length. Overall, suppliers were considered to be a good source of product and technical updates, with some suppliers from large companies seen as having access to excellent research information and resources. Suppliers of complex equipment that provided ongoing support, advice and training were valued.

INDEPENDENT EXPERTS Independent experts are traditionally found in research organisations such as The Australian Wine Research Institute (AWRI), Universities or Departments of Agriculture. They were valued as independent, credible sources of information by the grapegrowers and winemakers surveyed. Independent experts were also valued for their skills in translating and communicating complex information, as one winemakers said ‘If I have an issue, I need to talk to people rather than try to work my way through research papers and try to piece together a hypothesis on how things might work in my situation’ Consultants were also used by some grapegrowers and winemakers who said they ‘provided a fresh pair of eyes’ and who had the credibility, experience and knowledge to provide useful ideas or information tailored to the vineyard or winery at hand. Some grapegrowers and winemakers used consultants to give them the confidence and support needed to select, install and use new, complex technologies.

WRITTEN MATERIAL Of course the internet has become a frequently used source of information to the wine industry with 88% grapegrowers and 95% winemakers surveyed accessing research information from the web. The main benefit of using the web is that is provides an accessible (convenient), immediate and extensive range of information, with many grapegrowers and winemakers saying that this is where they start their information search.

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October 2015 – Issue 621

For further information, please contact Kauri NZ Tel: 0800 KAURIWINE

AUS Tel: 1800 127 611

Email:

winery@kauri.co.nz

NZ Fax: 04 910 7415

AUS Fax: 1800 127 609

Website: www.kauriwine.com

winemaking SEMINARS, WORKSHOPS AND CONFERENCES Some grapegrowers and winemakers said they attend these events to network and build relationships with colleagues and experts. Others said that seminars, workshops and conferences provided them with awareness of the latest industry, technical and market developments, and are valued as an interactive forum where often complex, sensory or experience based information (i.e. wine tasting or digging soil pits) is communicated by experts.

The challenge, of course, is that it is impossible for that the timing of these events will occur when each grapegrower and winemaker is seeking information on this topic. None the less the role these events play can become evident later. For example as this winemaker from McLaren Vale told us: ‘I saw the (new winery equipment) demonstrated at a seminar in McLaren Vale.

I left it alone for quite a while, but it was stored away in the memory bank. Then we were upgrading the winery and I started looking at it again a bit more seriously’.

CONCLUSION The key to providing useful information to grapegrowers and winemakers is to identify who will be looking for information and why. In market terms this is called the ‘target market’ for your innovation or information.

The next step is to understand their business and their needs.

How can your innovation or information benefit them, how can it help solve their problems?

Grapegrowers and winemakers are looking for information to tell them “What’s in it for me?” Information that clearly outlines not only the potential benefits, but the potential costs- in terms of not only money, but new skills or knowledge that will be needed and ease of set up and use, will be of value. Finally, as found in this project, grapegrowers and winemakers use a range of sources when a decision is important or risky, so a “package” of information, that includes access to personal communication for problem solving and on-going support should be considered.

CASE STUDY The following case study of adoption of a Pellenc Selectiv’ Process System On-Board sorter/ destemmer illustrates the information-seeking and extension strategies employed by the four people involved in the process: the grapegrower, the contractor, the winemaker and the supplier.

From the winemaker: Michael Paxton, McLaren Vale I tried the Pellenc Selectiv’ because it was being promoted a lot by the manufacturer and the contractor and sounded interesting; I talked to our viticulturist and we agreed it was worth giving it a go. I like to adopt new technology as a rule and I’m willing to take the chance of some costs and mistakes initially in order to get the benefit in the long run.

This one was low risk for us because we only agreed to do a small amount initially and we’ve used the contractor before and we like the way they operate – but on the other hand all our fruit is high grade and any quality downgrade is very costly for us.

I was really happy with the quality it produced – and the fact that there is no need for destemming at the winery means big savings in time, energy and labour.

We tried using it instead of hand-picking but it wasn’t delicate enough for the particular patch of old vines we were harvesting from. I think it has potential for this, though, with the right canopy.

From the grapegrower: Bryan Ellis, Heathcote Victoria I was interested in the Pellenc Selectiv’s potential to increase the quality of my harvested fruit as a point of difference for the winemakers. It’s pretty tough trying to sell grapes at the moment so you need a competitive edge.

78 Grapegrower & Winemaker

I’ve got good relationships with some grapegrowers in New Zealand who have been using these machines for at least 10 years. So I did my homework and spoke to them, and also to a grapegrowers in Adelaide who had one, to see what they thought. I wasn’t really taking a risk as the technology has been well tested and proven in New Zealand and France.

Part of the appeal was how easy to use and maintain this machine is. It was straightforward to use and I didn’t have to change much in the vineyard, just to train a couple of staff to use it. The manufacturer helped me with that, and I think having that back-up and support is essential.

From the contractor: Dan Polson, Adelaide Hills SA We were approached by the manufacturer to try the Selectiv Process system so we did some homework first – went to France to have a look at it in operation and spoke to people there and in New Zealand who were already using it.

As contractors, it was a business risk for us to use one as we had to persuade our clients of the benefits in using it – not just us. But at the same time it was an opportunity for us to be able to provide a better service to our customers and stand out from the crowd.

We felt that there were potential wine quality benefits and savings at the winery end as there is minimal MOG and also because the fruit can often go straight into the fermenter.

The other potential benefit is that you can use it to harvest fruit you would normally hand-pick, which is cheaper and means you can pick at night.

But some winemakers would think there was too much maceration compared with hand-picking.

There’s always resistance to something new, so we had to put in a lot of effort initially to persuade people to try it. We started with lots of demo days and worked at getting a few high profile winemakers on board.

In 2010 we had it working in McLaren Vale and lots of winemakers came along and climbed on it while it was operating to see how it worked. Something new like that is great publicity for the business and it became our “flagship” although it was only one of six harvesters we had operating.

From the manufacturer: Louise Fraser, former Pellenc Australia managing director To encourage industry to consider it, we had a lot of information on our website and we ran demo days. Our customers have been very accommodating in allowing people to visit their vineyards while the machine is working, which is important as we found winemakers were much more likely to make a decision after seeing the fruit in the winery.

Further information The full project report is available from the AGWA website: http://research.agwa.net.au/completed_projects/adoption-ofgrape-and-wine-rd-outputs-who-what-and-why/ Case, D. O. (2007). Looking for Information. A Survey of Research on Information Seeking, Needs, and Behaviour. UK, Emerald.

Acknowledgements The project was funded by the Australian Grape and Wine Authority, and conducted by Megan Hill (Principal Investigator), Neil Barr and Roger Wilkinson (Department of Economic Development, Jobs, Transport and Resources), Sandy Hathaway (Wine Grape Growers Australia), Geoff Cowey, Mark Krstic and Con Simos (The Australian Wine Research Institute), and Angela Paladino (University of Melbourne).

The authors and project team gratefully acknowledge the assistance of the grape grapegrowers and winemakers involved in this project.

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October 2015 – Issue 621

Little-known Riesling facts As the 16th Canberra International Riesling Challenge approaches, a competition dedicated to showcasing the wonders of the Riesling variety, Ken Helm has compiled a list of lesser-known Riesling facts.

Ken Helm and his daughter, Stephanie. (Image Id Photographics, Irene Dowdy)

RIESLING WEARS MANY HATS from an exceptionally sweet and revered dessert wine to a crisp and citrusy tipple that is for the dry white lovers.

Ken Helm, a pioneer of Canberra’s wine region, chairman of Canberra International Riesling Challenge and owner of Helm Wines, puts the variety in the spotlight.

• Australia is the second biggest producer of Riesling in the world, Germany being the biggest; • Riesling was one of the first vines planted in Australia.

It is thought to be one of the vines on the first fleet and planted on the site of the InterContinental Hotel in Sydney on 28 January 1788; • The smell of kerosene is not a good sign in Riesling.

The aroma comes from very ripe, sunburnt grapes, and often dry soil, and masks the floral, fruit, fresh characters of a high quality wine – a little is acceptable and may add complexity, but too much is a fault; • Riesling will cellar longer than most red wines with 50 to 100-year-old wines being regularly opened and consumed by wine connoisseurs around the globe.

The longest cellaring to drinking period belongs to a 1540 German Riesling which was dusted off in London in 1964; • Riesling is regarded by wine critics, winemakers and wine writers as ‘the greatest white wine in the world’; • Riesling wines are very loyal to where they grew up!

The flavours in Riesling wines, much more so than most grape varieties, reflect their terroir; the grape is strongly influenced by the site, soil management, weather and even their flora neighbours; • Riesling matches beautifully with a wide range of foods.

When young, dry and fresh it pairs well with oysters and crayfish, grilled whiting and flathead, and the wines age they match well with chicken, veal or even pork.

The sweeter styles work with spicy Asian food and the luscious styles with dessert. While the sparkling styles can find no better partner than good company; • The Canberra wine region, which has been producing Riesling since 1850, is renowned for producing some of the best Riesling wines in Australia.

Canberra Riesling is consistently recognised by wine critics like James Halliday; October 2015 – Issue 621

• More than 500 Australian wineries across Australia are producing Riesling; and • It is the most nominated wine by sommeliers to take with them if they were castaway on a desert island.

To find out more about the Riesling Challenge head online to www.rieslingchallenge.com.

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

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winemaking

Why wines with low Sugar-free extract are being rejected in China Sugar-free extract is the latest unfamiliar expression to pass the lips of exporters of wine to China. This obscure test was the largest cause of wine being rejected by Chinese authorities last year (1). In this article Greg Howell, from Vintessential Laboratories, explains this test and make recommendations on what exporters should do to ensure that they have no technical problems getting their wine into China.

WINE REJECTED BY CHINA FOR LOW SUGAR-FREE EXTRACT WE HAVE PREVIOUSLY advised on an inexplicable issue that has caused up to 25% of Australian wines to be deemed unfit by Chinese authorities due to the low and unjustified limit of 2 mg/L for manganese (2) in wine.

Now Wine Australia has advised Australian wine exporters of another technical issue in regard to wines exported to China.

The latest issue coming from our great northern trading partner involves the obscure measure of Sugar-free extract.

To quote Steve Guy, Wine Australia’s general manager for regulatory affairs: “A significant market access issue has recently emerged in China.

“A recent report in the Chinese edition of Decanter identified ‘sugar free extract’ as the leading reason for wine being rejected

by Chinese Customs last year, accounting for nearly a quarter of

Your wine deserves only the best...Naturally

WHAT IS SUGAR-FREE EXTRACT? Total Dry Extract (also known as Total Dry Matter or simply as Extract) is a measure of the non-volatile components of wine, determined under specified test conditions.

The main components making up this extract are sugars, glycerol, and the fixed (non-volatile) acids (3). The OIV (Organisation Internationale de la Vigne et du Vin) have an internationally accepted wine test method for analysing Total Dry Matter (4).

This has long been required on Export Certificates of Analysis for bulk wine exported to Europe and also for wine exported to Japan, and has been done in our labs for many years.

Sugar-free extract is determined using a modification of the Total Dry Extract method.

It is the amount of extract left when the content of all sugars (including sucrose) are subtracted from the Total Dry Extract.

It is defined in the OIV test method as the “difference between the total dry extract and the total sugars”.

WHY IS SUGAR-FREE EXTRACT IMPORTANT TO THE CHINESE AUTHORITIES?

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all 165 rejected consignments. 10 per cent of these consignments were Australian.

“China applies minimum standards for a parameter described as ‘sugar-free extract’. This is determined by subtracting the sugar content from the ‘total dry extract’.

“White wines should meet the minimum of 16 g/l, rose wines 17 g/l and red wine 18 g/l.

“We have previously advised that China determines sugar levels in a manner that generally produces higher results than are obtained using the methods most commonly used in Australia. This partly explains why several Australian wines have been rejected for not meeting the minimum standard for ‘sugar free extract’.

“The problem is most apparent with sweet white wines…”

A low value of Sugar-free extract can imply that excess water was added when making the wine and it appears this is the issue that is important to Chinese authorities.

This is especially the case in regard to domestically made wines, due to the practise of Chinese winemakers previously making “half-juiced” wine (5).

This was a longstanding technique of making a low alcohol product by adding water to wine prior to bottling! It was a popular product until it was banned in 2004.

Unfortunately the authorities are also applying the Sugarfree extract parameter to imported wine.

This adulteration issue was part of the original intent of extract measurements when first introduced in Europe many years ago.

According to one respected source (3), Sugar-free extract was used historically in Europe to detect wine adulterated with water or dissolved materials by using empirical values worked

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October 2015 – Issue 621

A recent report in the Chinese edition of Decanter identified ‘sugar free extract’ as the leading reason for wine being rejected by Chinese Customs last year, accounting for nearly a quarter of all 165 rejected consignments. 10 per cent of these consignments were Australian. out in small districts with the same cultivar and very similar winemaking practices and in one season.

However, “the application of these empirical values to wines of today or to wines from different countries is far less valid.” (3) Another respected source (6) states “Values for (sugar free) extracts range from 0.7g/100mL [7g/L] for low alcohol German wines to more than 3g/100mL [30g/L] for late harvest red wines, with an average value of about 2.0g/100mL [20g/L].”

As can be seen the figure of 7g/L for the above German wines is well below the level the Chinese apply for all white wines of 16g/L! So the key issue is that the limits used by the Chinese for Sugar-free extract of 16, 17 and 18 g/L for whites, rosés and reds respectively are obviously not valid for imported wines from different countries using differing winemaking techniques.

HOW IS SUGAR-FREE EXTRACT MEASURED? The original way to measure Total Dry Extract was to place a known amount of wine on a filter paper, let it evaporate under set conditions of temperature, time and pressure, and then measure the increased weight of the dry filter paper, results stated in gram per litre (g/L).

The latest version of the OIV Total Dry Extract method from 2009 (4) measures alcohol content and density, and then a calculation is performed.

To get Sugar-free extract, the total sugar content is subtracted from Total Dry Extract.

To quote the method: “Sugar-free extract = Total dry extract – reducing sugars (glucose + fructose) – saccharose” A couple of issues arise from this definition. The reducing sugars test used is not defined, and as we have previously published (7), this can be determined several ways with different levels of accuracy.

So if a reducing sugar method is used in China (say the older Rebelein or Lane and Eynon methods) and the more accurate and commonly used glucose + fructose by enzymatic analysis as used in Australia, the difference in results between these types of sugar tests can be 1-2 g/L, which in this scenario can be critical.

The reducing sugar test gives a higher result and this leads to a resultant lower Sugar-free extract, as noted in the Wine Australia bulletin.

Also, the last term in the equation – saccharose (an outdated term for sucrose) requires that sucrose has to be determined as well. Of course for Australian non-sparkling wines this should be negligible.

However as can be seen, by comparing typical Australian test results to the ones from the Chinese authorities it is very possible there will be differences in the level of Sugar-free extract for the same wine, with our results likely to be higher if October 2015 – Issue 621

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81

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the glucose + fructose test is applied here and a reducing sugar test used in China.

SO, WHAT SHOULD AN EXPORTER DO? First, our strong recommendation is that Australian wine exporters measure Sugar-free extract before they send their wine to China.

Secondly, ensure the lab you use utilises the most appropriate test methods so that the results are as comparable as can be to the Chinese test results.

Finally, due to potential discrepancies between the testing practises in Australian wine labs compared to the Chinese labs, it would pay to have some safety margin in the Sugar-free extract result.

For example, the minimum limit for Sugar-free extract in white wine in China is 16 g/L. Do you export if you get a result from your lab of 16g/L, or 17g/L or say 18g/L? This is a difficult decision to make but one that has to be kept in mind. Certainly if you get a result that is less than the limit imposed it is a risk sending the wine to China.

SCREENING OF WINE DESTINED FOR CHINA Due to several recent issues with Australian wine being rejected in China, at Vintessential Laboratories we have implemented a Chinese Screen bundle of tests.

Note these are not required on the Export Certificate of Analysis. They are a few tests that we now know are used by the Chinese authorities to check wine and if any results are outside the limits set, the Chinese will reject the wine.

We are recommending our clients who export their wine to China get this screening bundle done and ensure all limits are passed, before going ahead with further testing to get an Export Certificate of Analysis.

CONCLUSION Australian wine exporters now have another bizarre technical hurdle to get over in order to export their wine to China. The use of limits on Sugar-free extract by the Chinese authorities is causing more wines from around the world to be rejected for this parameter than any other.

It is strongly recommended exporters get their wines screened for this test before attempting to export their wine.

References

“Chinese customs rejected hundreds of “substandard” imported wine in 2014”, https://www.decanterchina.com/en/index.html?article=1010 Howell, G; Grapegrower and Winemaker, May 2014, Issue 604, pp72-73, “Over 23% of wines tested for export to China exceed the manganese limit” Boulton, R. B; Principles and practices of winemaking, Chapman & Hall, New York, 1996, pp138 – 139 Total Dry Matter, Method OIV-MA-AS2-03A, Compendium of International Methods of Analysis, OIV, Paris Personal communication, Sylvia Wu, Editor, Decanter China Amerine, M, A. and Ough C. S; Methods for the analysis of musts and wine, Wiley, 1988, pp29-30 Howell, G; Grapegrower and Winemaker, January 2015, Issue 612, pp 72-74, “Another whack of the dragon’s tail, problems with sugar label contents for China”

About the Author Greg Howell founded Vintessential Laboratories in 1995.

More articles on related oenological topics are available on the Vintessential website at www.vintessential.com.au/resources/ articles/. Greg can be contacted by email on greg@vintessential. com.au.

October 2015 – Issue 621

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

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winemaking Product Update

Innovative solutions for thiols optimisation VOLATILE THIOLS are potent aromatic compounds responsible for aromas of citrus, grape fruits and passion fruits, particularly noticeable in Sauvignon blanc, but also in Semillon, Riesling, Colombard … and rosé wines from Merlot, Cabernet Sauvignon and Syrah.

The principal molecules of thiols are: 4-mercapto-4-methylpentan-2-one (4MMP): box tree, blackcurrant 3-mercaptohexan-1-ol (3MH): grape fruit, passion fruit 3-mercaptohexyl acetate (3MHA): grape fruit, passion fruit, sweat In the grape, thiols are present as non odorant precursors.

They are revealed by the yeast during alcoholic fermentation.

HOW TO ENHANCE THIOL AROMAS IN WINES? Positive factors for thiols optimisation in the vineyard include moderated water stress on the vine, sufficient nitrogen nutrition and early picking.

In the grape beries, the precursors are mainly located in the flesh and skin. Skin contact maceration significantly enhances the liberation of precursors in the juice.

It affects mainly the 3MH precursors because the major part of it is found in the skins.

Temperature is also a positive factor for precursor’s extraction, but it is important to find the correct balance between duration and temperature and only apply this to grapes that are in good, healthy condition.

One way to improve skin contact maceration is to use oenological enzyme containing pectinases, cellulases and hemicellulases.

These enzymes will degrade the vegetal cell wall, and facilitate the liberation of the precursors in the juice.

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84 Grapegrower & Winemaker

The extraction enzyme VIAZYM EXTRACT releases more precursors in less time, and also improves press efficiency and clarification.

Precursors of thiols are bound with cysteine or glutathione.

During alcoholic fermentation, this link is cut thanks to the b-lyase enzymatic activity liberated by the yeast, and the precurors become aromas.

The choice of the oenological yeast is very important because the potential of b-lyase activity depends of the yeast strain.

VIALATTE FERM W28 is a Saccharomyces cerevisiae yeast recommended for the production of aromatic, balanced white and rosé wines. Thanks to its b-lyase activity, it optimizes release of thiols during fermentation of grape varieties rich in aromatic precursors.

In case of nitrogen deficiency in the must, it is important to avoid any addition of mineral nitrogen like DAP or Ammonium, because it blocks the entrance of precursors in the yeast cell, so the release of thiols cannot occur.

For qualitative nutrition, implement a full organic nutrient, rich in amino acids like NUTRICELL AA or NUTRICELL FULLAROM. Amino acids provide assimilable nitrogen for alcoholic fermentation without having a negative impact on thiols expression.

Finally, to reduce further loss, it is important to preserve these very sensible aromas against oxidation with tannins, or yeast derivatives.

It will be important as well to minimise the concentration in copper in must as it is known to have a large negative effect on release of thiols.

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• Asymmetric Titanium microfiltration membrane • No filter media required • Outstanding separation and dewatering • Simple operation, durable membrane and economical operation.

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www.winetitles.com.au

Sales: sales@ams100.com Technical: technical@ams100.com October 2015 – Issue 621

people & places

Winery Engineering Association (WEA): National Conference – WineEng 2015 The theme for this year’s WEA national conference was ‘Finding a better way – excellence in winery operations and asset management’. The conference and exhibition was hosted at the Chateau Tanunda winery, in the Barossa on August 26 and 27.

Jethro Laundy and Ian Cullip from Torque Industries.

Benoit Rocheau and Chris Boland representing SPX.

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October 2015 – Issue 621

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Ivan Winter, from Ingenia, gave a presentation titled ‘forensic engineering and root cause analysis to improve asset performance’.

The historic Chateau Tanunda was transformed into an exhibition space featuring some of the latest innovations available to the wine industry.

Eric Bosch and Tim Fox representing Pall Australia.

Mark Boyle and Ian Hamilton on the Seal Imports stand.

Chris Dicker and Darryl Blackeby with the display set up by IFM Efector.

86 Grapegrower & Winemaker

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Damien Pitt and Tim Leng from Thermowrap.

Sylvia Long and Peter Oakley from NOV (National Oilwell Varco) Mono.

October 2015 – Issue 621

people & places

John Fois, Nathan Rowbottom, Brent Reiner, Marcus Robers, Todd Shipway and David Ringwood were most of the crew at the Byford and BL Shipway double-stand. An article based on Nathan Rowbottom’s conference presentation begins on Page 106.

Ingenia is a customer focused consulting company which provides a range of services aimed at helping you get the most from your physical assets.

Lisa Brand and Mark Lewis from JMA Engineering.

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T. + 61 8 7221 9970 • F. + 61 8 7221 9979 E. enquiries@ingenia.com.au • W. www.ingenia.com.au Wayne Stone and Blair Hanel from Della Toffola.

October 2015 – Issue 621

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winemaking

Yeast & Analytical Services

When winemakers do everything correctly: The challenge of difficult-to-ferment juice In this article Linda F. Bisson, professor, Vidhya Ramakrishnan, Lucy Joseph, Koichi Sakamoto, Peter Luong, Qinqwen Fan, Yan Luo and Gordon Walker from the Department of Viticulture & Enology, University of California, Davis, seek to uncover the causes of challenging wine fermentations that are non-responsive to current best practices of fermentation management.

STUCK AND SLUGGISH fermentations not only incur a financial cost to wineries but also negatively impact perceived wine quality. The causes of arrest of yeast fermentation during wine production are relatively well understood.

Judicious management of fermentation nutrients, microbial competition and temperature dramatically reduces the risk of arrest of fermentation.

It is also important to select the correct strain for the juice/ must conditions, as strains vary in nutrient requirements and tolerance of stress during growth and fermentation.

Key factors in strain selection are ethanol tolerance, nitrogen requirements and sensitivity to temperature shocks and presence of other microbes. Such information is often available from yeast suppliers and directly applicable commercially in most cases. However there remain instances of sluggish and arrested fermentations for juices that meet all the existing criteria for successful completion of fermentation.

We have provided fermentation guidelines that have significantly reduced the incidence of problem fermentations in the wine industry (wineserver.ucdavis.edu/industry/enology/ fermentation_management/problem_key/index.html).

Despite this success, there remain incidences of arrest of fermentation in California that are not due to any welldocumented causes.

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The goal of our American Vineyard Foundation-funded project on assessment of difficult-to-ferment juices is to uncover the causes of these chronically challenging wine fermentations that are non-responsive to current best practices of fermentation management. These juices are often sourced from the same vineyard or block of a vineyard along with other similarly managed vineyards and blocks displaying normal fermentation kinetics.

In recent years there has been an increase in the incidence of difficult-to-ferment juices, defined as those that show problematic fermentation issues regardless of nutrient supplementation or yeast strain.

Some of this is due to the practice of harvesting at higher sugar levels, which places more stress on the yeast for completion of fermentation including increasing nutrient needs of the population.

HIGH PROLINE CONTENT/LOW YAN JUICES However, there are many cases in which juice derived from fruit from the same vineyard with similar sugar and nutritional profiles display very different fermentation profiles when inoculated with the same strain.

One class of these juices displays an atypically high proline to arginine (pro:arg) ratio and is, overall, low in total nitrogen

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(YAN). The pro:arg ratio in proline-accumulating fruit is generally in the range of 6 to 20, and these difficult juices often display pro:arg ratios greater than 50, and in some cases higher than 200.

YAN values for these grapes are in the range of 50 to 80, well below that needed to support a fermentation to dryness.

Our research has shown that simple addition of nitrogen as diammonium phosphate to acceptable YAN levels does not significantly improve fermentation performance, nor does increasing the arginine content to a near-normal ratio or adding a complex nitrogen supplement.

This suggests that while the low nitrogen is a problem, it is not the only problem associated with these juices, and we suspect that whatever factors are driving the increase in proline within the berry are also negatively impacting the yeast or that other elements of the grapevine stress response are leading to the presence of inhibitory conditions within the juice.

In working with one commercial Chardonnay vineyard with high proline to arginine ratios, we determined that increased nitrogen in the vineyard improved YAN, reduced the pro:arg ratio and restored fermentation rate.

But YAN was improved with two years of nitrogen fertilisation, and fermentation gradually improved over four years, thus the inhibitory factor does not immediately respond to vine nutritional improvement but fermentation does eventually become more normal.

A block of Cabernet Sauvignon in the Oakville Research Station vineyard displayed low YAN values and sluggish fermentations.

During the 2014 harvest, amino acid levels were monitored in this block. This analysis showed that the proline to arginine ratio is high from the onset of vĂŠraison and continues to increase throughout ripening. This increase is due both to loss of arginine and net synthesis of proline.

For reasons that are unclear, this process seems to be retarded in vines infected with red blotch as they show a reduced pro:arg ratio along the spectrum of ripening with an initial ratio of 56 rising to 70 at harvest as compared to an initial ratio of 144 for the uninfected vines rising to 233 at harvest.

We determined that increased proline appears to have an inhibitory effect on yeast fermentation capability under conditions of low nitrogen and low vitamins in the must.

The effect appears to be variable with respect to the commercial yeast strains tested, with strain D254 being more susceptible to low vitamin conditions regardless of must proline content as compared with UCD2895, EC1118 and UCD522, while EC1118 was only susceptible to these conditions if must proline levels were elevated.

Under conditions of low amino nitrogen and vitamin supplementation, D254 was inhibited by higher proline levels that did not appear to affect the other yeasts tested.

Note that all strains in the experiment were inhibited by low amino nitrogen musts without vitamin supplementation regardless of proline content.

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EMERGING INHIBITORY MICROBIAL COMPETITORS The second class of chronic problematic fermentations is characterised by an atypical microbial profile of the juice as determined by ETS Scorpion analyses conducted by the wineries. The microbial profiles of these juices show very low levels of Lactobacillus kunkeei (less than 50 cells/mL), variable but still low levels of other lactobacilli and pediococci (also less than 50 cells/mL), with very high populations of un-typed acetic acid bacteria (more than 2,000 cells/mL).

These analyses were conducted post-arrest of the fermentation, and it is challenging under such circumstances to know if the October 2015 â&#x20AC;&#x201C; Issue 621

REF:212

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winemaking Although these bacteria have been found in wine before, they are rare and not usually found at the levels at which we are seeing them on fruit or in the resulting wines. These bacteria are commonly isolated from other types of fruit and plant material or are associated with fruit flies. The factors leading to a bloom of these species over the more common acetic acid bacteria found on the surface of grapes are unknown.

The volatile acidity levels in the wines are not as high as they would be with Acetobacter aceti, remaining below the legal limit, and the winemakers do not observe any films forming on the wines.

Also, according to the winemakers, additional supplementation with SO2 does not resolve the issues in these fermentations, suggesting that either SO2 inhibited the bacteria but the yeast inhibitor was produced prior in the fermentation or that these bacteria are more resistant to SO2 than is typical of acetic acid bacteria.

NOVEL MECHANICS OF INHIBITION BY LACTIC ACID BACTERIA

organism caused the arrest or merely opportunistically started growing after the yeast were negatively impacted.

We plated samples obtained from three wineries and were unable to recover any viable lactobacilli or pediococci. However, four atypical strains of acetic acid bacteria were present in all three cases that persisted into the wine. We identified these acetic acid bacteria as: Acetobacter orientalis, Acetobacter ghanensis, Acetobacter malorum and Gluconobacter cerinus.

We have also confirmed the inhibitory role of previously identified lactic acid bacteria in yeast fermentation, which was thought to be due to the production of inhibitors or competition for nutrients.

However, we discovered that these bacteria are efficient at inducing the establishment of the [GAR+] prion in wine strains.

This prion, like other prions, is a protein-conformational change that is inherited by progeny cells during cell division; thus, once cells in the population have changed to establish the prion, subsequent generations will also be in the prion state without need for the continuation of conditions leading to establishment of the prion.

The [GAR+] prion changes yeast fermentation rates by reducing the expression level of sugar transporters in the membrane, thus slowing fermentation.

This slower fermentation enables bacteria to proliferate at the same time as the yeast. This represents a novel way by which cells can fundamentally alter metabolism and adapt to new environments without needing to make a permanent change in their DNA. That this change is driven by the microbial community explains many aspects seen in sluggish fermentations where the impact of the presence of the bacteria seems to be delayed until a later stage of fermentation.

We have discovered commercial wine strains that rapidly induce the prion, as induction was shown to occur at a rapid rate in five of 11 genetically unrelated commercial wine strains evaluated.

The prevalence of this ability to rapidly induce this state suggests the prion state plays an important role in survival during wine fermentation.

ASSESSMENT OF THE IMPACT OF ACETOBACTER ORIENTALIS, ACETOBACTER GHANENSIS, ACETOBACTER MALORUM AND GLUCONOBACTER CERINUS ON YEAST FERMENTATION In 2013, we asked wineries to submit samples of difficult-toferment juices for analysis. All of these fermentations contained acetic acid bacteria, showed an accumulation pattern for acetic acid that is atypical of Acetobacter aceti, and arrested before acetic acid levels had become inhibitory. From these wines we were able to isolate four novel species of acetic acid bacteria: Acetobacter orientalis, Acetobacter ghanensis, Acetobacter malorum and Gluconobacter cerinus.

In 2014, we assessed the ability of each of these organisms to impact the yeast fermentation negatively. Two strains, A. ghanensis and A. malorum, showed direct inhibition of

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yeast fermentation on plates but without producing the high concentrations of acetic acid found with A. aceti infection of wine. The inhibitor in these cases is as yet unknown, and we hope to identify the inhibitory compound or compounds generated by these strains in future research.

It is important to identify the inhibitor.

Not all acetic acid bacterial strains form the inhibitor, so any screening of the juice prior to fermentation for the presence of these organisms may not be effective in determining if the strain present is actually inhibitory or not. Assessing the risk of the presence of these organisms for an impact on yeast fermentation may necessitate directly screening for the inhibitory molecule or for the genes involved in its production.

These acetic acid bacteria seem to be confined to specific batches of wine and are apparently not readily spread to other fermentations or wines in the winery in contrast to what is seen with A. aceti.

There are multiple possible explanations for this observation.

For example, the inhibitor may be produced early in the wine at the juice stage and may not become observed as toxic until ethanol has accumulated in the fermentation. Or, alternately, these lower levels of acetic acid and ethyl acetate in these fermentations infected with atypical acetic acid bacteria may not be as attractive to fruit flies, and thus the bacteria may not be vectored to other fermentations within the winery. Therefore, identifying the inhibitor and mitigating its impacts may be more advantageous than monitoring levels of the bacterium.

Identifying the inhibitor is important to enable rapid screening of different yeast strains for tolerance to this compound, rather than needing to do cofermentations.

Four independent isolates of Gl. cerinus were identified from

arrested fermentations, and all four strains were able to induce [GAR+] prion state. Like Gluconobacter oxidans, Gl. cerinus does not appear to directly inhibit yeast growth but rather induces formation of the [GAR+] prion, which, in turn, produces the inhibition.

The analysis revealed bacterial strain differences within a species with respect to level of induction of the [GAR+] prion on both yeast strains UCD932 and EC1118. The two yeast species are used because EC1118 is more readily induced (shows denser spots of growth at higher dilutions) than UCD932.

In a related study, we are directly assessing the sulfur dioxide tolerances of these bacterial strains. Many of the problematic wines had negligible or low sulfur dioxide levels. However a few of the affected commercial fermentations did have 50 ppm total SO2 added, so these strains may potentially be more resistant to SO2 than previously thought. This will require further analyses with accurate determination of molecular SO2 levels.

ASSESSMENT OF THE IMPACT OF JUICE OXIDATIVE STRESS AND VITAMIN CONTENT ON YEAST FERMENTATION PROGRESSION A second objective of our research involves assessment of juice oxidative stress, vitamin content and proline levels in relation to low and normal amino acid levels on fermentation rates. A component of this objective was the screening of a set of commercial, winery and vineyard yeast isolates to identify those that, in addition to UCD522, might show greater tolerance of these inhibitory conditions.

Preliminary screening experiments showed that high proline by itself in a nutrient-sufficient environment had little to no impact on fermentation.

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winemaking Prior analysis conducted on juices that were difficult to ferment have shown accumulation of mannitol and changes in precursor plasma membrane lipid components in samples from difficult-to-ferment juices compared to the easy-to-ferment control juices from the same vineyard.

Mannitol is very infrequently found in Saccharomyces cerevisiae and is thought to specifically indicate the presence of oxidising agents and oxidative stress in the environment.

To assess the impact of oxidation of juice components on fermentation rates, we conducted studies in Chardonnay juice spiked with the oxidant hydrogen peroxide (H2O2). Levels of hydrogen peroxide ranging from 1 to 10 mM H2O2 were evaluated and fermentation progress monitored along with cellular accumulation of mannitol.

In this experiment, mannitol accumulated in the presence of H2O2, but progression of fermentation was not noticeably impacted. We evaluated the impact of molecular oxygen and of hydrogen peroxide on a larger fermentation scale (200L) using a Torrontes juice with a higher phenolic content.

By contrast with the Chardonnay juice experiments, in the Torrontes juice both oxygen treatments and treatment with 1.45 mM H2O2 led to arrest of fermentation.

Oxygen had a more pronounced effect than hydrogen peroxide.

This experiment suggests that there is some component of juice that, when oxidised, can be inhibitory to yeast fermentation and induce mannitol accumulation.

Certain conditions and combinations of low nitrogen and/or low vitamin levels can also be inhibitory to yeast metabolism.

Our working model is that the phenolic profile of these grapes may have changed due to environmental conditions, and the resulting accumulation of proline in the berry minimizes an effect of these phenolic compounds. Yeast cells are similarly sensitive to these conditions but accumulate mannitol to minimize the effects. We confirmed the presence of mannitol in sluggish fermentations from fruit with these chemical signatures, and propose that high proline might lead to changes in the cell membrane that may impact nutrient acquisition or inhibit the protective role of mannitol.

REFERENCES

1. Agenbach, W.A. 1977 “A study of must nitrogen content in relation to incomplete fermentation, yeast production and fermentation activity.” Proc. S. Afr. Soc. Enol.

Vitic. 66–87.

2. Bell, S.-J. and P.A. Henschke. 2005 “Implications of nitrogen nutrition for grapes, fermentation and wine.” Aust. J. Grape Wine Res. 11: 242–295.

3. Bely, M., J.M. Sablayrolles and P. Barre. 1990 “Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions.” J. Ferm. Bioeng. 20: 246–252.

4. Bisson, L.F. 1999 “Stuck and sluggish fermentations.” Am. J. Enol. Vitic. 50: 107–119.

5. Brown, J.C. and S. Lindquist. 2009 “A heritable switch in carbon source utilization driven by an unusual yeast prion.” Genes Dev. 23: 2320–32.

6. Dhar, P. 2012 “Metabolomic profiles and ethanol yields of commercial Saccharomyces strains during Chardonnay fermentation.” MS Thesis, UC Davis.

7. Daniel, F., D.F. Jarosz, J, C.S. Brown, G.A. Walker, M.S. Datta, W.L. Ung, A.K. Lancaster, A. Rotem, A. Chang, G.A. Newby, D.A. Weitz, L.F. Bisson and S. Lindquist. 2014 “Cross-kingdom chemical communication drives a heritable mutually beneficial prion based transformation of metabolism.” Cell 158: 1083–1093.

8. Maisonnave, P. I. Sanchez, V. Moine, S. Dequin and V. Galeote. 2013 “Stuck fermentation: Development of a synthetic stuck wine and study of a restart procedure.” Int. J. Food Microbiol. 163: 239–247.

9. Quain, D.E. and C.A. Boulton. 1987 “Growth and metabolism of mannitol by strains of Saccharomyces cerevisiae.” Microbiol. 133: 1675–1684.

10. Shen, B., S. Hohmann, R.G. Jensen and H.J. Bohnert. 1999 “Roles of sugar alcohols in osmotic stress adaptation. Replacement of glycerol by mannitol and sorbitol in yeast.” Plant Physiol. 121: 45–52.

11. Solomon, P.S., O.D.C. Waters and R.P. Oliver. 2007 “Decoding the mannitol enigma in filamentous fungi.” Trends Microbiol. 15: 257–262.

SOLUTIONS FOR WINEMAKERS Detailed yeast strain sensitivities with respect to bacterial interactions or must nutritional conditions have yet to be fully delineated. However, a few takeaways are in order.

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Winemakers may want to alter the levels of sulfur dioxide used when pressing or crushing grapes in order to knock out bacteria that can trigger the processes that we now know can lead to a sluggish or stuck fermentation. They also should be careful about blending grapes from vineyards known to have certain bacterial strains or have historically produced sluggish or stuck fermentations.

As we come to know more about susceptibility of different yeast strains to conditions leading to stuck fermentations, winemakers could add specific strains that have the ability to overpower inhibitory vineyard bacteria or can survive nutritionally difficult conditions.

12. Stockert, C.M. L.F. Bisson, D.O. Adams and D.R. Smart. 2013 “Nitrogen status and fermentation dynamics for Merlot on two rootstocks.” Am. J. Enol. Vitic. 64: 195–202.

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October 2015 – Issue 621

Tonnellerie CADUS is replanting trees Oak

THE TREE PROVIDES us with the barrel, and now the cooperage is replanting the tree. For each barrel it delivers, Tonnellerie CADUS has committed to planting a tree in France.

This is a major innovation in the world of the cooperage, a generous and altruistic contribution to nature and one which every customer may be proud of. In partnership with a Burgundy nursery, a French leader in re-forestation with a policy of compensatory planting, Tonnellerie CADUS will replant sessile and common oak in several regions across France.

What could be more natural than planting the raw material that goes into making the barrels?

The tree-planting project has Ecocert certification. As an independent organisation, Ecocert Environnement, internationally renowned for its forestry and organic farming certification, monitors and checks that the trees are alive and maintained, that the number of trees planted is as prescribed, as is the density and area of planting; and that the growth of the future forest is assured.

Why is Tonnellerie CADUS planting trees?

In France, public forests are in decline.

By replanting forests and woods, the cooperage is: • Fighting against climate change by creating stocks of CO2; • Halting desertification by hydrating the ground; • Preserving biodiversity that provides an infinite number of ecological services; and • Developing the regional economy.

Because of its concern for the environment, CADUS undertook procedures to gain PEFC certification, which it has now acquired.

The recycling of waste material from cooperage was the logical followon of this procedure. With the help of the Conseil Régional de Bourgogne (Burgundy regional council), FEDER (European regional development fund) and ADEME (energy and environment agency), an investment of 500,000 euros was made in 2011. A wood furnace now enables the coopery to assure its energy independence using wood chippings, shavings and sawdust.

The CADUS barrels have also benefited from this culture of awareness directed towards the future. With the PUR® protocol being a direct outcome of its R&D, CADUS is proposing a modern, 100% natural toasting method whose performances are perceptible from the very first months of wine storage. The SENSORIEL® range that benefits from this know-how, ensures a reliable and outstanding product-promise.

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Traditional or the House Style (EP): The house style is a long slow toasting on a small oak fire that deeply penetrates the wood but produces only a light char compared to the traditional toast. This is recommended for wines that require extended barrel maturation. Traditional is also available and uses a slightly stronger flame for a shorter time for earlier drinking styles.

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Steady numbers: French barrel production THE FÉDÉRATION des Tonneliers de France (French Coopers Federation) has confirmed steady production figures with 2014 matching the figures from 2013.

The organisation’s 51 member cooperages manufactured 524,500 barrels, accounting for sales of more than 340million euros. On a like-for-like basis, the market trend observed was toward stability in value, recording a slight drop in volume (down three per cent).

The small reduction in the number of units sold was said to be the result of an increase in the use of larger barrels as well as ‘slower business’ recorded in the southern hemisphere and in China.

Specifically, large format barrels that are supplied by 17 of the 51 member cooperages, have become a growing segment. Roughly 1000 larger format barrels were sold in 2014, for sales that totalled approximately 24million euros (which accounted for seven per cent of the total sales figure).

French coopers continue to be recognised across the world because of

AT A GLANCE The five largest markets for French barrels are: 1. France 2. The United States 3. Australia 4. Italy 5. Spain

the quality raw material they use and the expertise they evidence through a combination of ancestral craft skills and highly innovative techniques. As proof of this recognition, exports represented 66 per cent of business through the sale of barrels worth more than 235million euros (69 per cent) in 2014.

The markets that French cooperages supply are now spread right across

the international wine industry and the wineries buying barrels are highly diversified.

However, these markets are focused in five countries which represent 80 per cent of the total market: France (where a normal harvest has helped bring back stability), the United States (where growth has been good for the second year in a row), Australia, Italy, and Spain.

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October 2015 – Issue 621

Refrigeration

Energy savings delivered in McLaren Vale and Margaret River

Cold Logic has been serving the Australian wine industry for more than 30 years. A long-term commitment to providing leading-edge refrigeration has seen Cold Logic become one of the most-respected names in the market. And you only need to look at the numbers to see how big the Cold Logic impact has been on the wine Industry, having helped chill the equivalent of more than 655 million dozen bottles of wine.

TWO REFRIGERATION PROJECTS almost 3000km apart are delivering significant energy savings to the wineries involved.

Both projects were delivered by Cold Logic and involved the installation of high-efficiency ammonia refrigeration plants.

One has helped well-known McLaren Vale winery Wirra Wirra shave almost 50% off its annual energy costs. The other has seen Margret River Vintners save more than $60,000 on its vintage energy bills.

At Wirra Wirra, the new refrigeration plant was the key component of a major upgrade of the winery’s energy systems undertaken earlier this year.

Jeff Cannan, the Cold Logic managing director, said the industrial refrigeration specialist had been approached by Wirra Wirra after the winery’s energy prices had doubled between 2008 and 2013.

“Typically, more than half of a winery’s power is consumed by a refrigeration system,” Cannan said.

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The new high efficient ammonia refrigeration plant, together with upgraded brine lines and solar panels, had delivered savings of nearly 50% from Wirra Wirra’s annual energy bill.

“Wirra Wirra were keen to see what options existed to upgrade the refrigeration plant to cater for increased production, better sustainability and what energy savings could be obtained.

“After discussions, the decision was made to install a new high efficiency ammonia refrigeration plant to cater for a planned 2500 tonne grape crush.

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A total of 310,000kWh was saved on a like for like vintage which translated to a saving of more than $65,000, and that was just over the vintage period.

“The refrigeration plant was installed on time and within budget earlier this year.”

Wirra Wirra’s CEO, Mr Andrew Kay, said the energy and maintenance savings from the new refrigeration plant alone was worth nearly $25,000 a year.

“The new high efficient ammonia refrigeration plant, together with upgraded brine lines and solar panels, had delivered savings of nearly 50% from Wirra Wirra’s annual energy bill,” he said.

Mr Cannan said Cold Logic was focussed on delivering green energy efficient refrigeration solutions.

“The plant upgrade at Wirra Wirra is the kind of project that Cold Logic has built its reputation on and we are delighted to have been able to assist such a well-known South Australian business,” he said.

Meanwhile in Western Australia, Cold Logic has completed a project for Margret River Vintners which as upgraded and replaced the winery’s refrigeration plant. With a capacity to crush 10,000 tonnes, the Margaret River Vintners project consisted of a 400kW and 1000kW air cooled chillers on Freon refrigerant.

Cold Logic was able to design and construct a new Ammonia based refrigeration plant for the winery that delivered significant power savings.

Paul Dennewyk, Margaret River Vintners winemaker and site manager, noticed a direct impact of the new plant once 2015 vintage was finished.

“A total of 310,000kWh was saved on a like for like vintage which translated to a saving of more than $65,000, and that was just over the vintage period,” said Dennewyk.

“The new Cold Logic ammonia plant has reduced our risks in the heat of vintage as the new plant has redundancy and remote monitoring.”

The total power saving for the refrigeration plant was more than 39 per cent. This clearly demonstrates the benefits of highly-efficient ammonia refrigeration. The new Margaret River Vintners plant has been capable of reducing the kWh per tonne of the crush average from 141 down to just 86. The flexibility of a new plant, with two separate skids, provides flexibility and capacity when needed, while being extremely energy efficient.

The nature of winemaking requires such flexibility in the refrigeration plant, particular when vintage and non-vintage

months are so different.

Other examples of the wineries Cold Logic has worked with include Pernod Ricard Winemakers and Alkoomi Wines in WA. Rod Hallet, the Alkoomi owner, was more than happy with the results.

“Cold Logic installed our refrigeration upgrade to our tank farm – our refrigeration plant has never run better,” Hallet said.

At Pernod Ricard Winemakers (formally Orlando Wines) the Cold Logic services have been used for more than 20 years according to Richard Graetz, “to both maintain refrigeration and cooling systems as well as undertake expansion and efficiency improvements”.

“We have worked with Cold Logic on a large variety of projects on our sites across Australia,” said Graetz. “Installing ammonia-to-brine refrigeration systems, brine-reticulation systems, barrel store and warehouse cooling and large airconditioning systems. The ammonia-to-brine systems design, installed, commissioned and maintained by Cold Logic range from 200kW to large 3000kW multi-compressor systems.

“The ongoing preventative maintenance program is also provided by Cold Logic supporting our own maintenance team.

24-hours, seven-days-a-week break down support with good response times is essential to our operation and Cold Logic deliver this well.”

Cold Logic has been serving the Australian wine industry for more than 30 years. A long-term commitment to providing leading-edge refrigeration has seen Cold Logic become one of the most-respected names in the market. And you only need to look at the numbers to see how big the Cold Logic impact has been on the wine Industry, having helped chill the equivalent of more than 655 million dozen bottles of wine.

The company employs 52 staff and plans to reach annual turnover of $25 million by 2020.

Founded in 1984, the national industrial refrigeration specialist has offices in Adelaide and Melbourne. Cold Logic is a manufacturer, supplier, contractor and service provider of industrial refrigeration solutions to the beverage, food processing and cold storage industries throughout Australia.

The award winning company employs 52 staff nationally.

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October 2015 – Issue 621

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Sustainability on the agenda at the McLaren Vale wine show THE MCLAREN VALE Grape Wine & Tourism Association (MVGWTA) recently announced plans for a phased introduction of a sustainability prerequisite into the region’s annual wine show.

From 2016, the McLaren Vale Wine Show will be the first wine show of its kind in Australia to recognise the sustainability as a condition of entry – strengthening the region’s long term strategy and sustainability vision.

John Hill, recently appointed MVGWTA chair, believes the phased introduction is a step in the right direction to further enhance the McLaren Vale Wine Show while appealing to sustainable-conscious consumers.

“The McLaren Vale Wine Show provides a platform for presenting wines which demonstrate varietal expression, excellence in viticulture and production, as well as provenance and subregionality,” Hill said. “Consumers are

rental 100 kW to 3,000 kW Chillers Process Refrigeration Water and glycol application Flexible Application High Efficiency

becoming increasingly aware of not only where and how their wines are produces, but the long term impacts for the environment, economy and community.”

The phased introduction will begin next year with Sustainable Australia Winegrowing (SAW) Membership as a condition of entry for the show’s three single-vineyard classes.

All white varietals will follow suit from the 2017 vintage and all red varieties from the 2018 vintage. By 2019, all current vintage as well as 2018 and 2017 vintage entries must be members of the McLaren Vale developed SAW Program.

“The introduction of sustainability into our region’s Show will ensure that excellence in production and quality is now celebrated side by side with sustainability,” Hill said.

The McLaren Vale developed SAW program was developed by Dr Irina Santiago-Brown, McLaren Vale growers

process chillers

Utilizing Ammonia refrigerant, providing superior thermodynamic qualities compared to any other refrigerants

Industrial quality plant and equipment with proven reliability and performance

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and peer reviewed by industry leaders and academics.

The program provides Australian growers and regions with meaningful benchmarks through a triple bottom line approach which accounts for environmental, social and economic factors of grape production.

Daniel Zuzolo, McLaren Vale Wine Show committee chair, said the introduction of SAW membership as a requirement would be a natural progression in the evolution of the annual event.

“We currently have 133 McLaren Vale growers in the 2015 SAW Program, with participation increasing year upon year, so we’re looking forward to building on those numbers as well as exceptional award-winning wines.” Zuzolo said.

“There is no finite point for achieving sustainability; it is a continuous pathway of improvement for both the grower and the region.”

Efficient semi-welded evaporator and condenser heat exchangers Manufactured in Melbourne Australia from high quality local and imported equipment and materials Full temperature range application, from close approach chilled water (+1.5°C) to low temperature glycol

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October 2015 – Issue 621

sales & marketing

Using Instagram to market your winery Emilie Reynolds reports

INSTAGRAM, the social platform once reserved for bearded hipsters and wellness bloggers, has taken the online world by storm in recent years, racking up an impressive 300 million active users since its 2010 launch.

A shift in trends has seen popular social media move into a more visual space, providing a huge growth potential for the mobile-only platform, which is made up entirely of images and short videos.

With 70 million posts and more than 2.5 billion likes everyday Trish Barry, Mastermind Consulting chief strategist, said Instagram was the perfect platform for wine brands to connect with a younger demographic in a creative way.

In a recent webinar for Wine Communicators of Australia ‘Social success: How to leverage Instagram to grow wine brand awareness’ Barry spoke about Instagram as having massive marketing potential for wine brands, as long as the businesses follow a few key tips.

to engage with the brand they can use the hashtag and be seen.

“Other popular hashtags for Australian wine brands are #aussiewine, #instawine, #instafood, #restaurantaustralia, #seeaustralia as well as regional hashtags such as #huntervalley and varietal hashtags like #Shiraz.”

Barry noted that brands should avoid over doing it with dozens hashtags as “consumers don’t want to feel like they’re being spammed”.

“Some businesses put lots of hashtags in their feeds, but my advice is to stick to hashtags that are relevant to the brand, story and category to be most effective.”

Barry said jumping on board daily hashtags such as #TBT (throwback Thursday) and #WineWedesnday were a good way to get started.

AT A GLANCE

STARTING OUT

Top five Instagram related Apps

Instagram can be downloaded via an App store straight to your smart phone. It’s free and easy to use. Once the App has downloaded, Barry said it was important for wine brands to have the basics in place to ensure effective consumer interaction.

“Have the winery name as your Instagram handle, upload a profile picture and use the ‘bio’ section to describe the brand and region,” Barry said. “It’s also very important to include a URL in the website section as it is your main call to action.”

Once the setup has been achieved, Barry said it’s important to experiment with content and discover what works best for each brand.

“The content comes back to the story you are trying to tell,” Barry explained. “Why are you on the platform and what do you want to say? Bring the personality of the brand to life.”

1. Repost: Allows you to share user generated content. Share a photo via the App and it automatically transfers the caption over as well.

2. Fotogramme: For managing multiple accounts if you have a personal and business Instagram 3. Hyperlapse: Great for time lapse video which can capture action in slow motion 4. Schedu.gram: Ensure you are posting at relevant times.

This App allows you to plan ahead and remember to post consistently. Hootsuite also has this feature.

5. Iconosquare: Use your analytics to drive strategy. Sign in with your Instagram account and this App will tell you who your new followers are, who has unfollowed you and you’re most popular posts.

HASHTAGS Barry said hashtags were an important factor to consider when posting on Instagram, as 83 per cent of posts by top brands included at least one hashtag.

“Brands can use hashtags to find more followers,” she said.

“Hashtags are your way of being discovered by consumers when they’re looking for certain people, content or themes.”

Barry encouraged wine brands to create their own hashtag and display it in the bio section, that way when consumers want October 2015 – Issue 621

Instagram is about building a community, not a forum to sell. Make people fall in love with your brand by telling a story.

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Australian online wine store Wine Gallery uses a creative posting trend to tell their story.

“Remember though, nobody likes a brand trying too hard to get their love and attention on social media, so if you’re going to do it, do it well, and be 100 per cent authentic,” she said.

CALL TO ACTION Some business on Instagram have complained about the fact that there is no call to click, according to Barry. This means that when posting a photo, consumers can’t click from the caption and comments straight to the website.

To get around this, Barry advised brands to ensure a website link was accessible in the bio section.

“Change the link depending on what you are aiming to promote,” Barry said. “If you have an event, or a new release wine then swap the website link so consumers can go straight to the right page.”

Barry also suggested using a link shortener tool such as bitly. com to inspect analytics and see how many people are clicking and engaging in the post via Instagram.

TELL A STORY Wine industry marketing strategies often differ from other industries because of the romantic and emotional ties that consumers have with wine and the wineries they visit. Simone Furlong, Leeuwin Estate joint chief executive, said Instagram was a valuable tool to stay in touch with people from around the world who enjoy Leeuwin Estate wines.

The Margaret River winery has amassed a following of more than 3,000 and prides itself on delivering beautiful photos with descriptive captions.

“It is a wonderful medium to share our story, the seasons of the vineyard and keep people updated about new releases and events,” Furlong said.

Barry advised wineries to take a step back and look at all of the images together to reinforce brand image.

“Think about your content like a magazine editor would,”

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Best’s Great Western have created #bestwines so their consumers can feel involved and be reposted.

she said. “Ask yourself: ‘What story does this picture tell about my brand?’”

Barry said the more wine brands think about how the pictures and feed are structured, the more success they would find on the platform.

“Many wine brands I follow on Instagram focus the feed on just selling their product,” Barry said “They’re not telling the story or thinking about the whole visual impact.

Wine brands should consider taking a look at other profiles that are finding success on Instagram, according to Barry.

“There’s some really great wine-related content being shared on Instagram,” she said. “Joe from @onceuponawine has been very active and is mixing up the content.

“He tells stories and makes a big effort to connect with the audience by reaching out to people who are searching for wine related content.

“Wine Gallery is another good profile to check out. They are an online wine story in Australia who post a beautiful mix of photos and quotes with a planned visual style.”

Barry said it was important to share a story about the background of the wine and personality.

“Instagram is a way to take your consumer ‘behind the scenes’,” she said. “While you might share an event photo album on Facebook, you should post timely and candid updates on Instagram.”

VIDEO FEATURE Video is the fastest growing tool on many social media platforms, including Instagram, which began accommodating the feature in 2013. Barry said wine brands should think about the role of video in telling their story.

“At the moment Instagram allows for 15 second videos, so it is important for you to create effective content,” Barry said.

“Choose a good cover photo from frames and play around with phone camera features.”

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October 2015 – Issue 621

While photos capture static moments in time, Barry said video was perfect for expressing the personality, humour and fun behind your brand.

“Video is your friend,” she said. “The internet (your customers) love video.”

Jeremy Benson, the president of Benson Marketing, said Instagram videos were perfect for giving consumers an insight into the process of growing grapes and making wine.

“During harvest there are a lot of steps along the way,” Benson said.

“Create a video that shows the harvested grapes as they go from the bin to the destemmer to the fermentation tank. Fans will get a better idea of the sequence of events.”

Barry said it was important to know your phones capabilities in order to produce the best quality content.

“There are also some great tools around to bring your video to life and evoke some emotion,” she said.

“Hyperlapse is an App that creates time lapse videos which are fantastic for storytelling.”

SHARE USER-GENERATED CONTENT Although there were some legal policies to consider when sharing other people’s images, Barry said it was important to take note of users visiting your winery and to reach out to them when possible.

“One of the most common things being breached on Instagram is copyright,” Barry said.

“If you don’t have permission or are pulling content from the internet it can expose you to copyright law however if it is user generated it’s easy to ask for permission.”

“Simply say something like ‘we love that photo, can we have permission to reuse it on our feed’.”

October 2015 – Issue 621

AT A GLANCE Top 5 filters for businesses 1.

2.

3.

4.

5.

No filter Lo-Fi Valencia Mayfair Amaro

More often than not, Barry said users would feel flattered by the request.

Some brands have also created personal hashtags and encouraged visitors to use them as an automatic way of granting repost permission.

“For example, Best’s Great Western from Western Australia have a line in their bio that says ‘use #bestswines to allow reposting,” Barry said.

Timing was another crucial factor in gaining maximum exposure according to Barry, who encouraged wineries to share real time user generated content whenever brand related events were happening.

In terms of the easiest way to repost, Berry suggested downloading an App called ‘Repost’, which automatically carries over information about the original post including user and caption.

For those not keen on clogging up their phone space with more Apps, Barry said a screen shot of the image would also suffice as long as the user was correctly tagged.

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US market expertise shared in Melbourne IN SEPTEMBER, US representatives from the wine, beer and spirits industry found their way to the inaugural Australia Trade Tasting (AuTT) event in Melbourne to present an impressive line-up of educational seminars to international industry professionals.

After a day of presentations defining the state of the Australian industry and an earlier trade tasting exploring new and innovative wines, beers and spirits set to expand in the Australian industry, a range of US professionals came to give their expertise on successful expansion strategies for the USA on day three of the event.

Ranging from innovative consultants to distribution leaders, leading figures from the US industry presented on a wide range of issues facing international brand owners. The seminars opened with a welcoming presentation from Angela Slade, Wine Australia’s regional director for North America, who gave visitors a clear outline of the current state of Australian wine inside the USA. John Beaudette (President of MHW) provided an overview of the three-tier distribution system and outlined how to successfully navigate the available options for international brands. Importer Deborah Gray (Bluestone Imports spoke on what it takes to secure an import partner and cement your brand in the American marketplace.

Her presentation complemented Beaudette’s content by exploring successful strategies towards getting your product stateside, the first step in the three tier system.

Ben von Doussa (Wine Australia) continued the trend by

highlighting the importance independent retailers put on a strong go-to market strategy from international brands.

Other topics included the detailed case study from successful Tasmanian distillery Sullivans Cove founder Patrick Maguire who shared invaluable lessons he learned from his highs and lows on the way to winning the ‘World’s Best Single Malt Whisky’. Sid Patel, CEO of Beverage Trade Network (the event organiser), spoke to attendees on the importance of a united team and how to leverage the lessons learned by the industry as a whole to create a clear path to sustainable expansion for your company. Touching back on the importance of due diligence in the US system, Tim Duval (DW Fox Tucker Lawyers) gave the audience practical advice on proper distribution agreements and ensuring payment and how to minimise overdue invoices.

Steve Raye (Bevology) and Peter McAtamney brought the event full circle with their harmonising presentations on consumer building brand recognition and innovative content population through non-traditional marketing.

Raye’s earlier emphasis on creating effective consumer and retailer programing to encourage depletion across the distribution chain was picked up and fully explored by the closing presentation from Bonnie Harvey and Michael Houlihan (Barefoot Wines).

Produced by Beverage Trade Network, Australia Trade Tasting’s educational conference element of the trade show truly highlighted the dedication the organizers put into bringing the industry’s brightest minds to the forefront developing the international beverage community.

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www.winetitles.com.au

October 2015 – Issue 621

Good winery design for winemaking success Winery Design & Construction

masterplanning | winery residential | commercial environmental | heritage landscape | interior

Grant Burge Wines Meshach Cellar, Krondorf, Barossa Valley.

A LOCATION in the heart of Australia’s premier winemaking region, the Barossa, provides the perfect environment for an architect to seek inspiration for winery design.

Having grown up in the Barossa, Jamie Gladigau returned to the region after studying architecture and fast tracked professional experience interstate.

Jamie and his family enjoy the Barossa lifestyle with their friends, almost all of which are in some way connected to the winemaking industry.

These friendships have provided continual influence and helped to inspire Jamie’s architectural vision, so it’s not surprising that his Tanunda-based practice, JBG Architects, is emerging as one of South Australia’s sought after winery designers.

Launching JBG Architects in 1998 with his wife Shannon, Jamie recognised that regional clients deserved to celebrate their lifestyle and environment through exceptional design, equally as those living in cities and metropolitan areas.

This philosophy across 17 years later stands true, with JBG Architects celebrating over 500 projects throughout the Barossa, regional South Australia, New South Wales, Victoria and also in China’s emerging wine region of Ningxia.

“JBG Architects has been very fortunate to work with winemakers the likes of Pernod Ricard, Jacques Lurton, Grant Burge Wines, Hentley Farm, Shaw and Smith, Casella Wines and Angove Family Winemakers,” said Jamie “As well as the many emerging winemakers and brands on their way to October 2015 – Issue 621

becoming famous, such as Bekkers Wines in McLaren Vale.”

Since starting his business Jamie has observed an increased appreciation and understanding of how good design can be an important contribution to business success for wineries, especially in the areas of improved production efficiencies and unique visitor experiences.

“We work directly with our clients to design production facilities, office spaces, and cellar doors that value add and best represent their brand,” said Jamie.

“Often, we develop close relationships with the families connected to these brands, and continue working with them on private residences and renovations.”

Having recently completed a renovation of their office for a streamlined approach to architectural services, JBG Architects can simplify the sometimes-complicated process of realising a dream build.

“JBG Architects aims to make architecture approachable and accessible to clients large and small,” said Jamie.

JBG Architects are members of the Australian Institute of Architects.

We work directly with our clients to design production facilities, office spaces, and cellar doors that value add and best represent their brand. www.winetitles.com.au

Working in the heart of the Barossa Valley for almost 20 years provides JBG Architects with a unique insight into the Australian Wine Industry. We’ve helped some of Australia’s leading winemakers to value add their brands through efficient and beautiful winery design.

From boutique producers to multinational brands, our work spans Australia’s winemaking regions, designing timeless spaces for winemakers to create and showcase their craft. From site masterplanning, production facilities and offices to innovative cellar doors and visitor experiences.

www.jbgarchitects.com 38 Murray St Tanunda 5352 08 8563 1155 admin@jbgarchitects.com Like & follow us on Facebook

Angove | McLaren Vale

Yalumba Moppa Winery | Barossa Grapegrower & Winemaker

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New home of Petaluma THE NEW HOME of Petaluma Wines was officially opened in September. A new winery, equipped to make Methode Traditionnelle sparkling wine, as well as a barrel store and bottling facility plus a cellar door were opened with a ceremonial popping of Croser corks.

Andrew Hardy, the Petaluma head winemaker, said the new winery “marks a new era for Petaluma”.

It is located near Woodside, less than 40km east of the Adelaide CBD, on a property purchased from Hardy’s fatherin-law.

“We are immensely proud to have our home in the beautiful Adelaide Hills, a region so important to us. Petaluma was a pioneer in the Adelaide Hills, planting the first commercial vineyard in the jigsaw of the Piccadilly Valley,” Hardy said.

“We released our first 100% Piccadilly Valley Chardonnay from our distinguished sites in 1990.

“It is therefore only apt that the first wine that has been crafted and bottled at

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our new winery is a Chardonnay.

“Petaluma is quite unique for its size.

We grow grapes in our three chosen regions of Adelaide Hills, Coonawarra and the Clare Valley. At our new winery we will craft all our Petaluma wines as well as Croser sparkling using Methode Traditionnelle. Our wines will be bottled and packaged on site.

“Now we also have a cellar door and tasting room where we can taste and promote our wines to visitors, allowing them to experience all our wine regions in one place. This gives us a true connection to all the stages from grape to glass.

“We hope to make our cellar door one of the must-visit destinations in the Adelaide Hills and a place visitors return to enjoy the amazing view, our premium wines and great company.”

The winery has been designed with quality sparkling winemaking in mind – to minimise the impact and handling of each berry.

Jay Weatherill, the Premier of South Australia, attended the official opening www.winetitles.com.au

and said it would be “hard to imagine an operation nestled in a more beautiful place”.

“We welcome Lion’s continued investment in the state through the new Petaluma winery and cellar door, and will continue to work with growers and producers to build a stronger food and wine sector in South Australia,” said Weatherill.

Stuart Irvine, the Lion CEO, said the winery opening came at an “exciting time for premium wine and the Petaluma and Croser brands”.

“Our investment here in the Adelaide Hills will enable us to meet growing demand for our brands and build more over time, with our new Winery increasing our production capacity to 1.2 million bottles every year,” Irvine said.

Hardy said visitors would be able to get closer to Petaluma’s winemaking than ever before.

“It will also be much more convenient to have winemaking, bottling and warehousing together in one location.”

October 2015 – Issue 621

tomh@winerytechnologies.com.au w www.winerytechnologies.com.au

October 2015 â&#x20AC;&#x201C; Issue 621

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Better use of transfer hoses: A safety and comparative view NATHAN ROWBOTTOM, Byford Fluid Solutions manager, believes wineries have a lot of room for improvement when it comes to the safety and functionality of transfer hoses.

As far as safety is concerned, Rowbottom is concerned about prevention of injury within the wine industry. From what he’s observed in other industries and from the standards set in other countries has convinced him there should be guidelines for maximum acceptable limits for the exertion of pushing and pulling forces.

“There are no set lifting or ‘pulling and pushing’ weights in Australia,” said Rowbottom. “But both Europe and North America already have these standards set in place.”

Rowbottom has looked into ‘drag weights’, as well as ‘push and pull forces’, and has focussed on what other industries are doing in this area, including work done in cooperation with physiotherapists.

He said there should be limits taken into consideration for maintaining safe working conditions for transfer hoses.

“I’d like to see something set as a standard. We know that some wineries have hundreds of metres of hoses and I’d like to see the wine industry make some improvements in this area, not just to prevent injuries, but also to get better results from the equipment. In some cases it will be a matter of re-thinking some parts of the process,” said Rowbottom.

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It might have been something that hasn’t been at the forefront of people’s minds in the wine industry, but I think it is time for people to be looking at the different aspects of working with hoses.

The rate of hose-related injuries in the wine industry is more than double the rate in the dairy industry, according to Workcover NSW comparative figures. With this knowledge, Rowbottom has taken a very keen interest in a study undertaken

by Byford Equipment for Murray Goulburn Co-operative (Australia’s largest milk processor).

This study was based on 76mm (3”) rubber hose handling and 63mm (2 ½”) rubber hoses using a hose reel. The risk assessment methods used for manual handling of hoses in the study offered a structure for the wine industry to potentially adopt.

Data on PVC/rubber hose bend radius, bend force weight per metre and drag weights are indicative of common winery hoses and scenarios.

One example of an innovation from the dairy industry that Rowbottom believes could benefit wineries is a swivel handle on the end of a hose – which allows for easy manoeuvring and helps to prevent wrist injuries.

“A lot of work has been done by the dairy industry to improve hose handling – and a lot of what has been developed could really improve the life of cellarhands and even winemakers,” he said.

Rowbottom has a wide knowledge base to draw on thanks to a range of different experiences so far in his career. He began his working with an apprenticeship at Simplot Echuca as a maintenance fitter during which time he learnt about the food environment and gained a knowledge of engineering. He also completed additional courses in advanced pneumatic circuitry, bearing identification, mechanical seals, HACCP, can seam technology and purge welding of stainless pipe work.

After leaving Simplot he worked for a short period as a line mechanic for Amcor before working for a period of threeand-a-half years in his family’s music store in Echuca in a management role.

Rowbottom joined Byford Equipment as a welder before moving across to what is now Byford Fluid Solutions as a hose technician (in 2006), then as an account manager and finally in the role of manager.

Since 2006 Rowbottom has been working closely with many food and beverage producers whilst at the same time learning from major hose suppliers Trelleborg and a large and varied customer base. He has been specialising in food grade transfer for almost 10 years, trying to be at the forefront of process and development in Australia. Rowbottom is also a member of the Winery Engineering Association.

Apart from his interest in the safety aspects of transfer hoses in the wine industry, he also knows not all hoses offer the same performance. “There are top end products available to the wine

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October 2015 – Issue 621

industry, cutting edge products backed by lots of information,” said Rowbottom. “You wouldn’t keep wine in a tractor tyre, so why wouldn’t you make sure the hoses you buy are made from properly-approved hoses with an FTA certificate?

“Although this is only a small part of the wine industry, it is very important.

“What I’d like to see is wineries look at what they use and how they use it – so not only would the operations be safer, but they would be more efficient because their using better products that are more appropriate for the job.

“Wineries should be looking to use less hose, but better hoses. Instead of buying longer lengths of cheap hoses, wineries

October 2015 – Issue 621

should be set up so there are shorted lengths of lighter and more flexible hoses.

“I know there are wineries that are looking at this, in terms of risk assessment. It might have been something that hasn’t been at the forefront of people’s minds in the wine industry, but I think it is time for people to be looking at the different aspects of working with hoses.”

For more information about the safety and quality aspects of transfer hoses, contact Nathan Rowbottom from Byford: P: (03) 5482 0666 E: manager@byfordsfs.com.au

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calendar

looking back We step back in time to see what was happening through the pages of Grapegrower and Winemaker this month 10, 20 and 30 years ago.

1885: Geoffrey Middleton, of the Murrumbateman Winery in NSW, has taken us to task over our Annual Vintage Report (August), which contained a report under the heading ‘ACT’. “The ACT has no vineyards, commercial or otherwise,” he says. “By a quirk of fate, the local growers and winemakers originally joined an organisation called Canberra District Vignerons Association. But the fact is all vineyards in the Canberra area are in New South Wales- not ACT.” Geoffrey emphasised “we are proud to be New South Welshmen” followed by a plea for us to “get it right next year”.

1995: BRL Hardy has acquired the Yarra Burn winery in Victoria’s Yarra Valley. Situated at Yarra Junction, the 25-acre vineyard and winery was developed by David and Christine Fyffe in 1975. It currently produces a range of premium table wines which sell for around $14- $15 a bottle, and include a range of varietals. “Yarra Burn gives us an established premium Yarra Valley label that BRL Hardy can expand and develop and the products fit perfectly into our existing portfolio,” said BRL Hardy’s managing director, Stephen Millar.

Australia & New Zealand October 15-16 (JD) 2015 Blackwood Valley & WA Boutique Wine Show Blackwood Valley, WA. www. blackwoodvalleywine.asn.au 15 Coonawarra Cabernet Weekend Coonawarra, SA. www.coonawarra.org 15-17 (JD) New England Wine Show Glen Innes, NSW. www. newenglandwineshow.com.au 15 WISA Supplier of the Year Awards 2015 Adelaide, SA. www.wisa.org.au 16 October-1 November Orange Wine Week Orange, NSW. www.tasteorange.com.au/ wineweek.htm

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16-17 Wandin-Silvan Field Days Wandin East, VIC. www. wandinsilvanfielddays.com.au 17 Riverland Wine & Food Festival Riverland, SA. www.riverlandwine.com.au 27-28 Vinitalia Down Under Melbourne, VIC. www.vinitaliadownunder. wordpress.com 31 (JD) Wheatbelt Midwest Wine Show of WA & Wandering Wheatbelt Wine Awards Wandering, WA. www.wwwaw.com.au

November 1 Hunter Valley Uncorked Balmoral Balmoral, NSW. www.winecountry.com.au

6-8 Vino Paradiso Sydney, NSW. www.vinoparadiso.com.au

4-6 (JD) Australian Alternative Varieties Wine Show Mildura, VIC. www.aavws.com

7 Tasmanian White Wine Weekend Hobart, TAS. www.breamcreekvineyard.com.au

6-8 Geographe Crush Food & Wine Festival Geographe Wine Region, WA. www.wineandfood.com.au

7-8 White Wine Weekend Cambridge, TAS. www.winesouth.com.au

International October 22-25 Wine, Food & Good Living Finland. www.messukeskus.com 23-26 MEGAVINO Brussels, Belgium. www.megavino.be

24 October-1 Novemeber Basel Wine Fair • Basler Weinmesse Basel, Switzerland. www.baslerweinmesse.ch 27-29 Wine Card Moscow, Russia. www.karta-vin.ru

2005: The key to success for wineries, restaurant owners and tourism operators working in regional Australia is to be open-minded about working with other businesses and lose the mentality that they are competitors. This was the message from the first Australian wine and food conference held by the Winemaker’s Federation of Australia in partnership with Tourism Australia and Restaurant & Catering Australia. The message was summarised by Alla Wolf Tasker who said any business working in wine tourism needed to think at a regional level and work towards creating more wealth and opportunity.

16 Riesling Master Class Canberra, ACT. www.rieslingchallenge.com

November 3-6 SIMEI Italy. www.simei.it

11-13 ProWine China Shanghai, China. www.prowinechina.com

4-6 ENOEXPO Kraków, Poland. www.targi.krakow.pl

13-16 Taipei Wine & Spirits Festival Taipei, Taiwan. www.chanchao.com.tw

5-8 Salon de Vin Sofia, Bulgaria. www.food-exhibitions.bg

JD = judging date CD= closing date

For a comprehensive list of events, visit www.winetitles.com.au/calendar www.winetitles.com.au

October 2015 – Issue 621

producer spotlight

Producer Profile Vineyard size: Approximately 830Ha across Victoria and Tasmania.

Tell us more about your role and what it’s like to work with multiple regions: After five years in marketing roles at Brown Brothers I have recently stepped into the winemaking team. Within this team we are excited about the ability to source fruit across all our vineyards and making wines from both Victoria and Tasmania. There is always something new to work with each vintage.

Tell us more about your career so far: I began working in the wine industry from the sales side; selling wine into large corporate boardrooms and hosting wine events. After completing a vintage in France, experience both Bordeaux and Champagne I came back to the family business and worked in sales and marketing roles, whilst studying a Master of Oenology and Viticulture through CSU. On completing these studies I spend a vintage in the Jura region of France, which cemented my desire to move into the winery. 2015 marked my first vintage as assistant winemaker at Brown Brothers and I look forward to many more to come!

What have been your biggest achievements: I am proud of being one of the fourth generation of the Brown family to be involved of our family wine business.

Last year we celebrated 125 years of winemaking; a long time in Australia’s short history. I am the first female winemaker from the Brown family – representing a generation of the Brown sisters (we have eight girls and only two boys in the fourth generation).

What are the current challenges you are facing: The changes in the environmental conditions are always a challenge for the winemaking team – heat, rain and fires are fears for us when the growing season comes around for another year. We learn how to better deal with these challenges each year but Mother Nature is still in control.

October 2015 – Issue 621

Katherine Brown Brown Brothers Milawa, Victoria

Where do you go for support on these issues: We work closely with The Australian Wine Research Institue (AWRI) to assist us with any fruit and wine testing.

There is a lot of research being done on smoke taint which will help all wine producers in the future.

www.winetitles.com.au

How important is the Grapegrower & Winemaker magazine a source of information: The Grapegrower & Winemaker magazine is a wonderful communication tool for the whole industry. It’s the ‘go-to’ publication to gain the understanding of leading practices, innovation and news of our industry on a national level.

Grapegrower & Winemaker

109

Marketplace ge nta

Vi

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Qualified vintage staff?

Talk to us!

08 8374 0077

info@bibber.com.au

www.bibber.com.au

VINE GRAFTING VINEYARD REMOVAL

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

brucethegrafter@gmail.com www.brucethegrafter.com

WINE PRESS SERVICING • Preventative maintenance & breakdown repairs for all makes and models.

• 24/7 coverage during vintage • Large inventory of spare parts.

• Membrane replacement.

• PLC upgrades and design improvements.

Electrical & mechanical expertise.

Marketplace

03 9455 3339 • www.rapidfil.com.au

Vine Industry Nursery Assoc.

www.vina.net.au

WANTED USED TAYLORS

TIPPING BIN CONTACT

ANGUS RUSSELL 0417 261 584

To advertise, Maria Stephenson on (08) 8369 9513 contact... or m.stephenson@winetitles.com.au 110 Grapegrower & Winemaker

www.winetitles.com.au

RE-WORKING

AUSTRALIA & NEW ZEALAND TOM 0428 443 263

WWW.VINESIGHT.COM.AU

Winetitles Calendar Australia’s most comprehensive wine industry related local and international events and courses – available online FREE! Search for conferences, trade shows, competitions, courses, festivals & Australian & international wine shows. www.winetitles.com.au/ calendar October 2015 – Issue 621

, Brown Brothers Milawa Vineyard Pty Ltd, Campbells W ma Group Pty Ltd, Cellarmaster Group, Charles Melton W r Hill Wines, CMV Farms, Coriole Vineyards, Delegats Win Delegat’s Wine Estate Limited, DogRidge, Edgemill Group, F ell, Five Star Wines, Fowles Wine, Fuse Wine Services Pt ree Vineyards, Glenlofty Wines, Harry Jones Wines, Henry’s rons Pty Ltd, Hentley Farm, Hope Estate, Hospitality Re Solutions, Howard Park Wines, Hungerford Hill Wines, Ingle Pty Ltd, Innocent Bystander, Jack Rabbit Vineyard, Jim nes, KarriBindi, Kauri, Kingston Estate Wines Pty Ltd, Ki Pty Ltd, Krinklewood Biodynamic Vineyard, L’Atelier by, A ards, Leeuwin Estate, Make WInes Australia, McWilliam’s The Wine Industry’s Leading Online Job SiteMoxon p, Memstar, Mondo Consulting, Moppity VIneyards, ie australia, Nexthire, Oenotec Pty Ltd, Options Wine Merch do Wines, Ozpak Pty Ltd, Patrick of Coonawarra, Planta , Portavin Integrated Wine Services, R&D VITICULTURAL S PTY LTD, Robert Oatley Vineyards, Rymill Coonawarra, S e, Stella Bella Wines, Streicker Wines, The Gilbert Family Wi ane Vineyard, The Scotchmans Hill Group Pty Ltd, The Yal Company, Tintara Winery, Tower Estate Pty Ltd, Treasury es, Turkey Flat Vineyards, Two Hands Wines, Tyrrell’s W c International, Warburn Estate Pty Ltd, WebAware Pty and Vine Personnel International,Wines Overland, Wingara p,Wirra Wirra Vineyards, Zilzie Wines, Accolade Wines Aus ed, Aravina Estate, Australian Vintage Ltd, Barwick Wines , Bests Wines Great Western, Bremerton Wines, Brown Bro a Vineyard Pty Ltd, Campbells Wines, Casama Group Pty Lt ster Group, Charles Melton Wines, Clover Hill Wines, CMV F e Vineyards, Delegats Wine Estate, Delegat’s Wine Estate ogRidge, Edgemill Group, Fanselow Bell, Five Star Wines, F Fuse Wine Services Pty Ltd, Gemtree Vineyards, Glenlofty W y Jones Wines, Henry’s Drive Vignerons Pty Ltd, Hentley Estate, Hospitality Recruitment Solutions, Howard Park W erford Hill Wines, Inglewood Wines Pty Ltd, Innocent Bysta Rabbit Vineyard, Jim Barry Wines, KarriBindi, Kauri, Kin e Wines Pty Ltd, Kirrihill Wines Pty Ltd, Krinklewood Biody ard, L’Atelier by, Aramis Vineyards, Leeuwin Estate, Make W alia, McWilliam’s Wines Group, Memstar, Mondo Consulting VIneyards, Oak, created Moxon & managed

by Nadalie australia, Nexthire, Oenote Options Wine Merchants, Orlando Wines, Ozpak Pty Ltd, P onawarra, Plantagenet Wines, Portavin Integrated Wine S

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