Gw july 13 by Provincial Press Group

July 2013

Natural wine in Caution on alcohol labelling

NZ YEARS

BRAUD W O R L D ’ S #1 * N EW

New 9090XD 35% fuel saving • C-bus electrical system • Common rail diesel injection • Auto engine idle • Auto level

Excellent range of quality used grape harvesters.

Worlds 1ST on board Destemmer New Holland destemmer / separator – exclusive,patented and revolutionary .

MODEL: SB65 MAKE: BRAUD (NEW HOLLAND) SERIAL NO: 669005017 ENGINE HRS: 5487 HARVEST READy

MODEL: VX 680 MAKE: BRAUD (NEW HOLLAND) SERIAL NO: 665006013 ENGINE HRS: 2132 HARVEST READy

MODEL: SB65 MAKE: NEW HOLLAND SERIAL NO: 669003008 MACHINE ENGINE HRS: 6476 HARVEST READy

MODEL: SB65 MAKE: BRAUD (NEW HOLLAND) SERIAL NO: 66905010 ENGINE HRS: 3472 HARVEST READy

$104,500.00 INC GST

$220,000.00 INC GST

$93,000.00 INC GST

$110,000.00 INC GST

MODEL: VX 680 MAKE: BRAUD (NEW HOLLAND) SERIAL NO: 665003010 ENGINE HRS: 3531 HARVEST READy

MODEL: VX 680 MAKE: BRAUD (NEW HOLLAND) SERIAL NO: 665003013 ENGINE HRS: 5398 HARVEST READy

MODEL: VX 7090 MAKE: BRAUD (NEW HOLLAND) SERIAL NO: 665011001 ENGINE HRS: 1473 HARVEST READy

$181,500 INC GST

$154,000.00 INC GST

$253,000.00 INC GST

MODEL: G8 MAKE: GREGOIRE ENG HRS: 870 HEAD HRS: 650 1/ LIKE NEW / LOW HRS 2/SOME SpARES HARVEST READy

$302,500.00 INC GST

MODEL: VX 7090 MAKE: BRAUD (NEW HOLLAND) SERIAL NO: 655008006 ENGINE HRS: AppROx. 3000 HARVEST READy

MODEL: G152 MAKE: GREGOIRE ENGINE HRS: 4862 HEAD HRS: 1198 HARVEST READy

MODEL: 900-795 MAKE: UpRIGHT SERIAL: 1411 HRS: AppROx 3600 HARVEST READy

$192,500 INC GST

$148,500.00 INC GST

$94,134.30 INC GST

MODEL: VT815 yEAR: 2006 SERIAL NO: VT81506003 HEAD HRS: 20

$155,000.00 INC GST

*SP-only

BRAUD A

Totally Australian owned

Adelaide Ph (08) 8139 7250

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

July 2013: Issue 594

Contents features

winemaking

Winter in the vineyard

Lake's Folly proves its credentials

Analytical services

Shedding light on flavour additives in wine

Winery wastewater

Chinese work experience for winemakers

Bottling and labelling

Natural wine â&#x20AC;&#x201C; the infidelity of classification

Biological treatment of wastewater

sales & marketing

news 6

My View: Creina Stockley

More wineries sign up to code of conduct

Australia gets taste of Chinese preferences

Wine staff get Taste of Future at conference

McWilliams to bottle and pack at Hanwood

Barossa symposium delivers tips for Shiraz

Label Q&A: The Marlborough Sun

Regional Roundup: South Island, NZ

Packaging leaders unveil new twist on cork

Winemakers rub shoulders with pollies

grapegrowing

business & technology 80

Peter Bailey: price dispersion report

Grapevine genetic research delivers results

All for a new cellar door

Adapting to difficult vintages

Export snapshot

Reviewing covercrops to control vigour

Ask the AWRI: weed management tips

Grapegrower in Profile: Keith and Kat Barry

8 July 2013

Natural wine in Caution on alcohol labelling

NZ YEARS

cover

regulars

This month's cover captures research by GWRDC and CSIRO on grapevine genetics. Photo: Kellie Arbuckle.

5 on the grapevine 24 grapegrowing 57 winemaking 82 export snapshot 83 looking forward 85 marketplace classifieds

In this issue July Publisher and Chief Executive Hartley Higgins Managing EDITOR Elizabeth Bouzoudis EDITOR Grahame Whyte editor@grapeandwine.com.au Editorial advisory board Dr Jim Fortune, Denis Gastin, Dr Steve Goodman, Prof. Jim Hardie, Dr Terry Lee, Paul van der Lee, Bob Campbell MW, Prof Dennis Taylor and Mary Retallack Editorial Kellie Arbuckle Contributors Ben Rose, Max Marriott, Greg Howell and Peter Bailey

Welcome to our July edition and please enjoy the variety of articles we have produced for you. As we move into the second half of 2013, there will be little time for reflection on the challenges and changes our industry has seen recently. Grapegrowers will be well into the pruning season and busy preparing vineyards and vines for another vintage. To assist with the many winter tasks, we present several features with lots of information about winter in the vineyard. Aside from the all-important pruning, we look at frost, irrigation and spraying. Growers will already be planning for spring, too, in preparation for a key growth season. In his regular column, Greg Howell talks about the hazards of alcohol content declaration on wine labels. He looks at

the most accurate way to measure alcohol and recommends how to make a clear and legal statement about that content on the wine label, especially in the context of differing perceptions of what constitutes low- alcohol wine. This month, of course, brings industry together in Sydney for three key events: the Australian Wine Industry Technical Conference, WineTech expo and the international Wine Health conference. On behalf of the team at Winetitles, best wishes to all involved in these important events that will help our industry grow and prosper into the future. Grahame Whyte Editor Australian & New Zealand Grapegrower & Winemaker editor@grapeandwine.com.au

Advertising Sales Chas Barter sales@grapeandwine.com.au Circulation: Melissa Smithen subs@winetitles.com.au Subscription Prices Australia: 1 year (12 issues) $77.50 (inc. GST) 2 years (24 issues) $145 (inc. GST) New Zealand, Asia & Pacific: 1 year (12 issues) $110 (AUD) 2 years (24 issues) $210 (AUD) All other countries: 1 year (12 issues) $174.50 (AUD) 2 years (24 issues) $339 (AUD) Students (Aus only): 1 year (12 issues) $66 (inc. GST) Winetitles Pty. Ltd. 630 Regency Road, Broadview, South Australia 5083 Phone: (08) 8369 9500 Fax (08) 8369 9501 info@winetitles.com.au www.winebiz.com.au Printing by Lane Print Group, Adelaide © Contents copyright Winetitles Pty Ltd 2013.

4 Grapegrower & Winemaker

Contributors Ben Rose is the principal advisor of Performance Viticulture and is the Grapegrower & Winemaker’s bimonthly viticulture columnist. This month, on page 38, Ben looks at ways growers can maximise their returns in a challenging pricing environment, through good vineyard management and good communication with the winery.

Max Marriott works in Central Otago as a viticulturist. He has a special affinity for artisan winegrowing and a strong interest in geology and organics. A past contributor to various Fairfax publications, including The Press and Dominion Post, Max has also written for Jancis Robinson MW and more recently, the NZ Winegrower and Wine Technology. On page 66, Max digs deeply into the world of natural wine.

Greg Howell is managing director of Vintessential Laboratories and author of the bimonthly Essential Oenology column in the Grapegrower & Winemaker. This month, Greg gives winemakers the lowdown on testing alcohol levels in wine – and just as importantly, what to declare on the label.

www.winebiz.com.au

July 2013 – Issue 594

on the grapevine

what’s online

Bill Calabria receives unique honour Bill Calabria, director of Griffith winery Westend Estate, has received a Queen’s Birthday honour for his services to charity and the wine industry. Australia’s Governor General Quentin Bryce officially appointed Calabria a member (AM) in the General Division of the Order of Australia last month. Some of his achievements include establishing the Westend Foundation in 2008, which provides financial support to local families facing cancer through Can Assist and Country Hope; providing the estate for the use of various charities for fundraising events; and volunteering for Bacchus Fun Run and the Suicide Awareness Walk for Life. Westend Estate Calabria has also been heavily involved with the Riverina director Bill Calabria. Winemakers Association and has made various contributions to other charities. Calabria, who helped put Westend Estate back onto its feet after it was forced to stop producing wine in the 1980s during the industry crash, said the appointment came as a complete shock. “It was an unexpected honour and I really can’t take the full credit,” he said.

Wine Australia announces Andreas Clark as acting chief executive Wine Australia has announced the appointment of Andreas Clark as acting chief executive, in addition to his current and ongoing role as chief operating officer, following the resignation of Andrew Cheesman, with effect from 1 October 2013. Andreas joined the organisation in 2006 as trade manager and was promoted in 2010 to general manager corporate services. He has a very good understanding of all aspects of the organisation’s operations and the issues being navigated by industry. Clark has worked closely with Cheesman over the past 12 months in his role as Wine Australia’s chief operating officer and developed strong relationships with key contacts within government and the other industry organisations. Before joining Wine Australia in 2006, Clark spent over four years with the Department of Foreign Affairs and Trade and has worked in commercial legal roles both in private practice and in-house with an ASX-listed company. Chairman George Wahby commented, “Andreas is an experienced senior executive who is ideally placed to lead Wine Australia during the forthcoming integration process with the Grape and Wine Research and Development Corporation. The merged entity is due to be operational by mid-2014.”

Gwyneth Olsen awarded Dux of advanced wine course McWilliam’s Wines senior winemaker Gwyneth Olsen has been named Dux of the November 2012 Advanced Wine Assessment Course. The Australian Wine Research Institute and the Royal Queensland Food and Wine Show awarded Olsen Dux from 30 participants last month. As part of the course, participants spent four days evaluating a diverse range of more than 320 wines under simulated wine show conditions. Lectures were presented by staff from the AWRI, and contributions were also provided from 12 leading wine show judges, journalists and winemakers. Coordinator of the AWAC, the AWRI’s Con Simos, said he had seen many aspiring judges over the years and believed there were two distinct ‘types’ of judges. “The first is the group who rate wines in a very consistent manner although could be more ‘expressive’ when discussing a wine,” he said. “The second is the group that can be verbally bold, articulate and extrovert, although lack the reliability of the first group. The Dux prize seeks to identify and acknowledge those candidates who have strengths in both areas. “In my view, Gwyneth is one of those individuals who has both and deserves the opportunity to be fast tracked into the national wine show system.” Olsen was an associate judge at the 2013 RQWS in Brisbane. She has worked across McWilliam’s essenze, Mount Pleasant and lower alcohol ranges, and holds a Bachelor of Science degree in Biochemistry as well as a postgraduate degree in Oenology from the University of Adelaide. July 2013 – Issue 594

www.winebiz.com.au

Wine research merger bill introduced to parliament

The Federal Government has introduced legislation to merge two existing wine research and marketing bodies into a single statutory authority. The move would bring together the Grape and Wine Research and Development Corporation (GWRDC) and Wine Australia Corporation. The new body, Australian Grape and Wine Authority, would take the lead on R&D, extension and marketing for the wine industry from July 1, 2014. All staff of both existing organisations would be transferred to the new Authority. In introducing the bills to the House of Representatives, the Parliamentary Secretary for Agriculture Sid Sidebottom said industry had driven the reform, reports ABC News.

One in four South Australian grapegrowers say their properties are profitable

A third of grapegrowers in South Australia’s premier wine regions want to leave the industry, a State Governmentbacked study has found. Only one in four of those surveyed in the Barossa Valley, Clare Valley, McLaren Vale, Langhorne Creek, Coonawarra and Adelaide Hills say their properties are profitable. Only two in three who responded to the Department of Primary Industries-funded survey say they want to remain in the industry, reports Adelaide Now.

Chinese investors get OK to buy Awatere vineyards

The Overseas Investment Office has approved the sale of more than 300ha of Awatere Valley land to a Chinese company. Documents from the office show O:TU Investments, owned by Min Jia and Xiumei Lin of China, bought 336ha of land in Marlborough from Otuwhero Estates, Otuwhero Estate Wines, Otuwhero Estates No 3 and Tui Concepts. The sale was approved on 7 April and the price was withheld as confidential, reports the Marlborough Express.

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

Winetitles

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

my view Australia to host international wine and health conference in 2013 Creina Stockley

IN MANY CULTURES, wine has a valued place in a convivial social environment and as a complement to food – especially as part of the healthy Mediterranean diet. In the early 1990s, the concept and term ‘the French paradox’ was coined by the late Serge Renaud and Michael de Lorgeril and the field of study of the beneficial effects of wine on human health commenced. The available evidence in nutritional epidemiology was paradoxical as the French had a low incidence of death from cardiovascular disease despite consuming a diet high in saturated fat. Wine consumption was proposed as the missing link between an unexpectedly low risk of mortality and an unhealthy diet. Although the key elements of the ‘paradox’, such as high intake of ‘unhealthy’ food and low incidence of cardiovascular disease in France are challenged today, the original proposal primed studies around the world to provide verification of the beneficial or protective effect of wine and alcohol in general, and understand the biological mechanisms of the protection. Twenty years later, scientific studies continue to explore the complex relationship between the consumption of wine and health, that there is a substantial protective effect of alcoholic beverages such as wine, when consumed regularly but in moderate amounts and with food or meals. The same set of evidence also shows that inappropriate alcohol consumption such as regular heavy and binge drinking are unquestionably damaging. These and other studies have informed public policy development in Australia as well as internationally. This field of research is, however, still in its infancy and many more questions remain unanswered than answered at present. For example, whether wine confers any benefit to health and should be considered apart from other alcoholic beverages, or whether it should hold no special place amongst alcoholic beverages is a topic of much interest. The wine and health relationship has been the focus of a series of seven scientific international meetings starting in 1996 and held in Italy, USA, Chile, South Africa and France. In 2013, the next conference will be held in Sydney from

6 Grapegrower & Winemaker

18 to 21 July at the Sydney Convention Centre and is open to anyone interested in this topic. The aim of the conference is to provide an opportunity to bring together world experts for a stimulating exchange of scientific information and ideas on the impacts of wine consumption on human health; and to explore the evidence of the effect of wine as a unique alcoholic beverage through studies of the patterns of the causes and control of diseases in certain populations. This conference also aims to provide deeper insight into the biological mechanisms involved in any beneficial effects of wine on health, and how specific molecules present in grapes and wine have biological activities that might be harnessed for health. Sociological outcomes of the use and abuse of wine, and hence public health priorities will also be presented for debate and discussion.

It is envisaged that these exchanges will contribute to the evidence base for subsequent public policy setting, provide direction for new research efforts into the health effects of wine, and offer opportunities for international collaborations. The keynote speakers at the conference come from eight different countries and are at the forefront of research in medicine and public health; biochemistry; pharmacology; food quality and nutrition; family medicine and food science. The nine session themes cover: the good, the bad and the ugly of the J-shaped relationship; wine’s role in cardiovascular disease, degenerative disease of ageing and cognitive function; polyphenolics as preventative ingredients; integrative medicine-healthy ageing; our daily diet and lifestyle; and how does science translate into public health policy? The sessions should be of interest to Australian grape and wine producers, scientists and researchers, healthcare professionals (dieticians, nutritionists), medical practitioners as well as to public health professionals. A conference dinner has been arranged as an opportunity for delegates to meet and exchange ideas on Thursday, 18 July. James Halliday, AM, has agreed to be guest speaker and the dinner will be held at Doltone House, The Loft, Jones Bay Wharf, Sydney. A day tour of the Hunter Valley has also been arranged on Sunday, 20 July, which will be an excellent opportunity for interstate and international guests to network and gain an appreciation of this special winemaking region. The costs of the dinner and the Hunter Valley tour are included in the registration fee. Additional tickets to the dinner and the tour can be purchased separately. To register for the conference or for further information, go to the website: www.winehealth.com.au. Note that a discounted registration fee is available to delegates who also register to attend the 15th Australian Wine Industry Technical Conference. Creina Stockley, health and regulatory information manager, The Australian Wine Research Institute, PO Box 197, Glen Osmond SA 5064. wineandhealth@ awri.com.au.

www.winebiz.com.au

July 2013 – Issue 594

More wineries sign up to voluntary code of conduct Kellie Arbuckle

THE NUMBER OF wineries to sign up to the winemaker-grapegrower code of conduct nearly doubled in 2011-2012. There are now 13 signatories, comprising medium and large wineries, to the Wine Industry Code of Conduct – a platform developed by the industry’s peak bodies to codify good commercial practice that influences the winemakergrower relationship. The most recent wineries to come on board are Yalumba, Wirra Wirra Vineyards, Ballast Stone Estate, d’Arenberg, Seppeltsfield and Tinlins. The Code was developed and launched by Wine Grape Growers Australia and the Winemakers’ Federation of Australia in December 2009 to provide a dispute resolution system to manage disagreements that arise over price or quality assessments in the vineyard or at the weighbridge.

WFA general manager, strategy and international affairs, Tony Battaglene said the increase in signatories was a good sign but that he was concerned by the lack of progress made by smaller wineries. “It’s encouraging that we’ve doubled signatories but there are still problems that discourage the smaller guys from signing up,” Battaglene said. “A lot of small wineries don’t have contracts and the Code doesn’t recognise that. So we’re looking at altering the Code to incorporate wineries that meet the requirements of the Code but do not have contracts.” The Code specifies targets for signatories that are 50% of the top 100 Australian wine producers by tonnes processed by 31 December 2013. Over the next few months, a management committee comprising

growers and winemakers will undertake activities to adopt further refinements to improve the Code’s functionality and increase sign-up. “We’re behind the target and we’ve seen an increase so we’re redoubling our efforts to meet that target,” Battaglene said. Wirra Wirra Vineyards managing director Andrew Kay signed the Code in December 2012 as a show of support for the initiative. “With the grower contracts that we already had in place, signing on to the Code was not a great stretch for us,” Kay said. “Growers represent 80% of our fru’sit intake and we recognise that relationship as a valued and critical part of our business.” For more information about the Code, visit: www.wineindustrycode.org

nothing but the fruit

De-stem and sort while harvesting High frequency linear destemmer and roller sorting table on-board. Gentle motion keeps stalks and berries intact, unlike traditional rotary destemmers. Waste remains in the vineyard and grapes go straight to the fermenter or press!

Removes more than 95% of petioles, MOG and green waste. Tow-Behind and Self-Propelled models available. For more information contact: Pellenc Australia 14 Opala St, Regency Park SA 5010 P | 08 8244 7700 F | 08 8244 7788 E | admin@pellenc.com.au

July 2013 – Issue 594

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

Grapegrower & Winemaker

news

Direct Print Wine staff get Taste of the Future Bottles at engineering conference Kellie Arbuckle

Screen printed wine bottles

ABOUT 150 PEOPLE made their way to Serafino Wines for the Winery Engineering Conference last month to gain the latest insights into the future of winemaking. ‘Tastes of the future’ was the theme of this year’s conference, which was held by the Winery Engineering Association in the heart of McLaren Vale from 5-6 June. Four new exhibitors – including Apricus, Xylem and Superior Lubricants – presented their wares at the event, in what organiser Trevor Leighton said was a sign of fresh confidence in the industry. He said the feedback from attendees was outstanding. “The approaches to newer varieties and low-alcohol wines was of interest to people because it’s something most wineries seem to be dabbling in now,” he said. “The people here also enjoyed the presentations, and the wine tasting of Rosemount’s Fiano, Montepulciano, Graciano and Mataro was extremely well received and very educational.” Leighton said the mood among attendees was positive. “The fact that we were exploring the way forward was the difference this year. We’re looking at crystal ball stuff for where the industry is going, but it’s based on things that are already happening.”

Helen Butigan and Brenton Farr of GEA Mechanical Equipment.

David Clark and Trevor Leighton of the Winery Engineering Association.

• Associated with luxury items • Can provide savings for both low & high volume runs • Fight against counterfeit labels • Cutler is Australia’s most awarded wine bottle screen printer Greg Jackson and Alan Harris of Rockwell Automation.

www.cutlerbrands.com.au Please support……

Aaron Crichton of Superior Lubricants.

8 Grapegrower & Winemaker

www.winebiz.com.au

John Ide of Yalumba Wine Company and John Constable of JJC Engineering. July 2013 – Issue 594

Barossa symposium delivers tips for Shiraz vineyard management

Printed Wine Tasters

Kellie Arbuckle

SCHRAPEL 1885 VINEYARD was one of many sites where grapegrowers and vineyard staff gathered in the Barossa Valley on 29 May for the Barossa Grounds Shiraz Symposium. Soil expert and co-author of The Soils of Southern South Australia David Maschmedt spoke about the soil profile – which consists of sandy loam over clay with ironstone – and viticulturists Ralph Schrapel and Nigel Blieschke gave an insight into the viticultural practices at the vineyard. The tour was one of eight soil pit workshops that took place in the north and south of the Barossa as part of a twoday symposium, which concluded on 30 May with a tasting of various Shiraz wines from the ‘Barossa Grounds’ as well as different Shiraz clones. Peter Lehmann viticulturist Nigel Blieschke said the soil pit workshops provided a valuable insight into the diversity of Barossa soils, some of which are older than 200 million years. “What’s exciting is that people are seeing what their soils are like and changing their management to try and improve their soils,” Blieschke said. Since 2008 Barossa winemakers have conducted tastings of single vineyard Barossa Shiraz wines to investigate what differences or similarities might be due to place, or ‘Barossa Grounds’. This symposium, made possible with the help of GWRDC funding, took the investigation a step further to identify the similarities within the physical environment – such as soil type, temperature, rainfall, elevation and aspect – that might be contributing towards consistently identifiable

Soil expert David Maschmedt explains the soil profile at Schrapel 1885 vineyard, Kalimna.

characters and flavours in Barossa wines. Blieschke said the point of the Barossa Grounds project was to understand what exactly makes the Barossa unique. “Consumers at the top end really want to get their head around what makes the Barossa a great wine region, so we’re seeking to better understand our soils. Each part of the Barossa can create great wine if we understand the soil’s particular traits.” He said the plan was to keep producing wines from various sub-regions of the Barossa and to look at them over time and determine descriptors.

Screen printed wine glasses • Full range of glassware available • Best pricing in Australia • Highest quality accreditations • Small and large print runs

www.cutlerbrands.com.au Please support…… About 40 people gathered at Schrapel 1885 vineyard to hear a viticultural overview of the site’s unique soils. July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

12 -16 November 2013 th

fieramilano Rho - Italy

opening time 9,00 - 18,00 pavilions 9-11

9th edition

visit our website www.enovitis.it

International Vine and Olive Growing Technics Exhibition The 25th SIMEI will take place at the same time. The International Enological and Bottling Equipment Exhibition, will display every kind of machinery, equipment and products for wine-making and for bottling and packaging of drinks

Hotel and Travel www.interexpotravel.com

for further information ENOVITIS via San Vittore al Teatro, 3 20123 Milan - Italy tel. +39 02 72222825/26/28 fax +39 02 866575 www.enovitis.it â&#x20AC;&#x201C; info@enovitis.it

2013 New Zealand wine vintage set to be one of the best The 2013 New Zealand grape harvest has been completed with high quality grapes picked in all regions. Winemakers across the country are heralding it as one of the best vintages in history. “An outstanding New Zealand summer provided near-perfect conditions for growing grapes across the country,” said Philip Gregan, chief executive officer of New Zealand Winegrowers. “The result is that we expect the 2013 wines to be vibrant, fruit driven and complex expressions of our diverse grapegrowing regions. 2013 looks set to be a vintage to remember.” According to the 2013 Vintage Survey, 345,000 tonnes of grapes were harvested. The 2013 crop is up 28% on the small harvest last year but up only 5% on 2011. “The small 2012 grape crop left the industry unable to meet continuing strong consumer demand in established and new markets. Winemakers will welcome the more normal 2013 harvest as the better balanced supply will facilitate renewed export growth in the year ahead,” said Mr Gregan. May has already seen a record number of wine shipments. “These early shipments of 2013 wines are a sure sign that the thirst for New Zealand wine is set to stay.” New Zealand wine is exported to more than 90 countries and wine exports are currently valued at $1.2 billion per annum. According to the 2013 Wine Industry Directory, New Zealand now has 33, 400ha of vineyards and it is no surprise to learn that more than half of this area is devoted to the country's signature variety, Sauvignon Blanc. Next in line of poularity come Pinot Noir, Chardonnay, Pinot Gris and Merlot.

July 2013 – Issue 594

Data from the 2013 Vintage Survey on regions and key varieties (tonnes): 2012

2013

Change

Sauvignon Blanc

181,121

228,781

47,660

% Change 26%

Pinot Noir

23,285

31,775

8,490

36%

Chardonnay

22,855

27,184

4,329

19%

Pinot Gris

15,347

22,042

6,695

44%

Merlot

8,046

10,076

2,031

25%

Riesling

4,989

5,932

943

19%

Syrah

1,431

2,240

809

57%

Gewurztraminer

1,249

1,788

540

43%

Cabernet Sauvignon

1,120

1,465

345

31%

2012

2013

Change

% Change

Northland

130

41%

Auckland

1,220

789

-431

-35%

Waikato

77%

Gisborne

15,590

15,567

-24

Hawke’s Bay

32,793

38,829

6,036

18%

4,271

4,798

527

12%

188,649

251,680

63,032

33%

Nelson

6,129

7,777

1,648

27%

Waipara

6,697

7,652

955

14%

382

695

314

82%

8,115

8,407

293

Wairarapa Marlborough

Canterbury Central Otago

www.winebiz.com.au

Grapegrower & Winemaker

news

Industry gathers with optimism in Sydney THERE IS A high level of optimism in the lead-up to the 15th Australian Wine Industry Technical Conference (AWITC) to be held in Sydney in July. The industry has experienced massive challenges from a variety of fronts during the three years since the last conference in 2010. Throughout the six-day event to be held at Darling Harbour from 15-19 July, national and international attendees will have the chance to expand their knowledge, to assess the latest information presented by an impressive line-up of experts and to focus on gaining a real advantage from their attendance at this key forum. One of the most valuable aspects of being in Sydney is being able to network with a huge variety of industry players, with major organisations, companies of all sizes, researchers, winemakers and viticulturists rubbing shoulders and sharing their knowledge. Some of the challenges outlined by conference organisers include rising costs, changing climates – not only

global warming and its potentially huge impacts on warmer regions, but changes in society, in the political landscape and not least in the domestic marketplace. Organised by AWRI and ASVO, the 15th Australian Wine Industry Technical Conference is structured in a similar way to earlier events. Over the four days of the conference, 10 formal sessions will be presented, covering consumer issues, industry challenges, competitors, the global market, in the vineyard and winery, plus a look at future opportunities as seen by pre-eminent speakers. With an impressive 15 overseas speakers and 24 from Australia, there will be a huge amount of material on offer. More than 40 workshops will be held, giving attendees the chance to select topics of greatest interest. And in conjunction with the AWITC conference, the popular WineTech trade exhibition will also be held. Australia’s major gathering of suppliers will be sure to showcase the latest and most innovative products and services for all sectors of the industry.

The Changing Nature of Wine Distribution

Are you a grower and... You care about the future of winegrape growing You’d like more effective negotiations with winemakers You want business information You want a voice with government You want a say in the spending of your levies You want to protect your vineyard from pest and disease threats

With your support we: • • • • •

Wine distribution around the globe is in a state of flux. The traditional producer/wholesaler/retailer model is under severe pressure. Where is it all going and what does it mean for small and medium sized wine producers? Finlaysons will partner with leading wine industry consultants, Paul Henry and Peter McAtamney, to deliver seminars in nine leading viticultural regions on how to respond to the changing nature of wine distribution.

Improve market conditions for winegrapes Provide a grower voice in industry debates Lobby the commonwealth government Manage vineyard biosecurity Provide information and resources to help you run your vineyard more effectively

Join Now! Visit www.wgga.com.au or Phone 08 8133 4400 Only 50c per tonne based on your 2013 vintage ($50 min)

12 Grapegrower & Winemaker

Topic: Business with China When: Saturday 13 July from 9am-1pm Presenter: Will Taylor Topic: How wine brands grow When: Saturday 13 July from 9am-1pm Presenter: Larry Lockshin and Armando Corsi Topic: Mythbusting: critically evaluating selected winemaking concepts When: Saturday 13 July from 2-6pm Presenter: Eric Wilkes Topic: New and emerging technologies for your vineyard When: Saturday 13 July from 2-6pm Presenter: Sigfredo Fuentes and Roberta De Bei Topic: Using natural food additives to improve the quality and consumer acceptability of wine When: Sunday 14 July from 8.30am-12.30pm Presenter: Kerry Wilkinson

Wine Roadshow XXI

Working to improve the future for Australia’s winegrape growers

ü ü ü ü ü ü

Workshop highlights

Book your seat today at

wineroadshow.com.au

www.winebiz.com.au

July 2013 – Issue 594

regional round-up

Wineries raise a glass to unique awards and promising ventures South Island producers are impressing visitors, judges and international guests with their wines, knowledge and experiences. Kellie Arbuckle

Nelson wineries get top marks for cellar door experience Three Nelson wineries with perfect scores have been announced as joint winners of the Nelson Wineart Cellar Door Customer Experience Competition 2013. Brightwater Vineyards, Fossil Ridge

Visitors enjoy a tasting at the cellar door of Rimu Grove Winery – joint winners with Fossil Ridge and Brightwater Vineyards of the Nelson Wineart Cellar Door Customer Experience Competition 2013.

July 2013 – Issue 594

Wines and Rimu Grove Winery all scored 100% in a mystery shopper survey conducted by an independent research company. The survey looked at cellar door and staff presentation, service, information given and whether the visit was a positive experience that would induce loyalty to the wine or cellar door. Brightwater Vineyards was runner up to the winner, Woollaston Estates, in last year’s competition. Nelson Wineart general manager Gisela Purcell said it was the second year of the competition, which is open to all Nelson wineries with a cellar door, and she was extremely pleased with the results. “The results show that we not only have great cellar doors in Nelson but that the best offer a fantastic experience to visitors,” she said. Nelson Wineart introduced the competition to ensure wineries keep improving the cellar door experience for visitors and to help the wineries know how their cellar door experiences rate against an independently judged standard.

www.winebiz.com.au

Chateau Ste. Michelle senior director of winemaking Bob Bertheau. Photo: Kevin Cruff Photography.

Winegrowers seek to perfect NZ Syrah The 9 th Annual New Zealand Syrah Workshop saw several of the country’s winegrowers come together in February to study and improve viticultural and oenological practices for Syrah. The workshop, which takes place

Grapegrower & Winemaker

regional roundup every two years, was held at Bayview Chateau Tongariro from 14-15 February. Chateau Ste. Michelle senior director of winemaking Bob Bertheau was the international guest speaker at the event and was joined by local speakers Dr Alan Limmer and Gerard Logan. Convenor Paul Dawick of Mills Reef Winery said the workshop has become a vital winemaker’s tool. “After a couple of difficult vintages it was exciting to see the quality of Syrah produced,” Dawisk said. “From Waiheke, Hawke’s Bay and Martinborough and down to Marlborough, winemakers gathered to problem-solve and exchange ideas, and to see how Syrah can progress to be New Zealand’s next top wine.” The next workshop will be held from 11-13 February in 2015.

Aromatics symposium Learning how to maximise the potential of Grüner Veltliner and Riesling in New Zealand was the key focus of the 2013 Nelson International Aromatics Symposium. Held every three years, this year’s

event took place from 1-2 February at Petite Fleur at Seifried Estate, with Markus Huber – winemaker for Austrian winery Huber – as guest speaker. Originally scheduled to take place at the Moutere Hills community centre, event organisers were forced to change the venue to an alternative location after a fire ripped through the centre just nine days before the symposium. Symposium chairman, Patrick Stowe, of Rimu Grove Winery said more than 100 international wine commentators and delegates from all over the world and New Zealand attended the two-day event.

Canterbury Wine Awards The 2013 Canterbury Wine Awards has been declared an unqualified success, with more than 70% of wines entered receiving a medal. Now in its second year, the awards are the first of this kind in the region and provide a unique angle where wines are evaluated based on their compatibility with different foods. Forty-six medals were awarded across six food classes: lamb, game, cheese, Asian, seafood and chicken.

Greystone winery was announced the overall winner in the cheese class for its 2012 Gewürztraminer, while Marble Point was announced overall winner in the seafood class for its 2012 Sauvignon Blanc. The overall winner in the game class was Terrace Edge for its 2011 Syrah, while Greystone was awarded overall winner in the Asian class for its 2012 Sauvignon Blanc. In the lamb class, the overall winner was Marble Point, with its 2011 Point Noir, and in the chicken class, Waipara Hills Equinox earned its place as overall winner for its 2012 Chardonnay 2012. “Choosing the right class to enter your wine into was critical, as this show is about the food and wine match,” said judge Kirsten Creasy, winemaker and oenologist of Hill Laboratories. “One of the most interesting aspects of the competition was seeing which wines worked the best with food, and these weren’t always the most obvious choices or the most stand-out wines in the line-up.” Other judges included wine writer Jo Burzynska and ABS Showgrounds executive chef Simon Sheehan.

Mealybug... gered

For more information contact your local Dow AgroSciences representative on TOLL FREE 1800 700 096 www.hortsolutions.com.au ®™ Trademark of The Dow Chemical Company (“Dow”) or an affiliated company of Dow. Applaud® is the registered trademark of Nihon Nohyaku.

14 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

If you’re not using Ocloc, you have more money than cents There are numerous advantages of using Ocloc in our vineyards. • Easily handles crop weight during high winds, harvest and machine pruning . • Ease and simplicity of installation in the vineyard. • Piles of broken post no longer a problem, • Keeps CCA posts in the ground • Environmental winner. • No OH&S issues, as it is safe to install. • Much easier on the work force. • At around $10 per unit, It has reduced our costs of trellis maintenance by half. Kevin De Bortoli, De Bortoli Wines

For further information: www.ocloc.com.au or Nigel Catt +61 418 832 967 Brian O’Malley +61 424 112 120 Available at all superior Agricultural Retailers.

SAFeR FASteR StRONgeR ,

regional roundup Gibbston Valley expands and innovates Queenstown winery Gibbston Valley is opening a bike resort after what has been a busy year that has seen the winery open a raft of other recreational outlets. The winery is working with local bike tour operator Around the Basin to create the dedicated bike resort, which will be developed in stages and will ultimately feature 30km of tracks suitable for all levels of riders. Over the past year, the winery has opened a gift store, vintner’s kitchen and chef’s pantry, as well as a tasting room, in an effort to cater for a wide range of visitors and supportive locals. The winery has also started making plans to expand its offering at the tasting room to encompass all elements of good living – from award-winning wines to Mediterranean and artisan-style food and products in a retail space. A café and a delicatessen will serve the freshest of local produce and treats direct from the kitchen of winery chef Mark Sage. Within the past year Gibbston Valley Winery has also joined forces with Alpine Entertainment to form Greenstone Entertainment, with the aim of bringing high-profile entertainers from around the world to perform at concerts throughout New Zealand.

The Rutherglen Agricultural Society Inc. in conjunction with The Winemakers of Rutherglen present the

Future Gibbston Valley Winery plans also include a golf course and hotel on nearby station land, with construction expected to get underway in 2014. Gibbston Valley Wines last year celebrated the 25th anniversary of its first commercial grape harvest, during which time it has won more than 300 national and international wine awards.

NZVE partners with O-I Glass New Zealand Vineyard Estate has become one of the country’s first wineries to partner with O-I Glass using a new lightweight 407g bottle. The lightweight bottle is about 10% lighter than the previous bottle, with a total reduction of up to half a tonne per container of wine exported. “By adopting the latest light packaging option we will be reducing our environmental and social impact by reduced overall glass use, more efficient transport and health and safety benefits for our distribution partners,” NZVE CEO MJ Loza said. NZVE is using the lighter bottle across all their brands including Mud House, Waipara Hills, Dusky Sounds and Haymaker. Loza said the move to a lightweight bottle complements other initiatives within NZVE as part of a broader sustainability programme. Other sustainability efforts include the reduction of power use through optimising operations and using efficient equipment, accurate monitoring of water use, composting of grape marc, and new plantings of native trees and shrubs on company vineyards in Waipara.

Australian-Grapegrower-and-Winemaker-Savour-quarter-page-vertical-ad-fl

125th Annual Rutherglen Wine Show Incorporating

The Australian Fortified Wine Show September 19th - 27th 2013 Sponsored by SPECIALTY PRESS ALBURY Established 1910

Special Awards

Best Dry White Wine, Best Dry Red Wine, Best Wine produced in North East Victoria provided courtesy of: Seguin Moreau Australia

Judging

19th to 24th September 2013

Wine Show Chairman Mr Chris Pfeiffer (02) 6033 2805

Presentation of Awards Dinner Thursday 26th September 7.00pm. $140.00 pp inclusive. (Incl. GST)

Exhibitors Tasting

Friday 27th September 9am -1pm Strictly Exhibitors Only

Public Tasting

Friday 27th September 6.30pm - 10pm. $50.00 pp (Incl. GST) (Includes Glass, Results Book and Finger Food)

CMY

Further inquiries: Show Schedule and Entry Form available from Secretary/Manager: Mr Mark Eltringham PO Box 106 Rutherglen 3685 Ph: 02 6032 8044 Fax: 02 6032 9388 Or can be downloaded from our website: www.rutherglenwineshow.com.au Email: wineagshow@westnet.com.au 16 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

people & places

Winemakers rub shoulders with pollies Winemakers and politicians talked and tasted wine together in Parliament House on 18 June. It is a tradition for the Winemakers' Federation of Australia (WFA) to host MPs, advisors and departmental staff before its board meeting in Canberra, and for the second year all parties were invited to a single function. “There was a great atmosphere and good conversation,” said WFA chief executive Paul Evans. “The turnout shows that the industry continues to enjoy strong support from decisionmakers.” Among the 20 Ministers and Shadow Ministers who attended were Joe Ludwig, Greg Combet, Penny Wong, Kate Ellis, Julie Bishop, Warren Truss, Christopher Pyne and Eric Abetz.

Ross Brown (Brown Brothers Milawa Vineyard), Sophie Mirabella (Shadow Minister Innovation, Industry and Science) and George Wahby (Chair of Wine Australia).

John Cobb, (Shadow Minister of Agriculture and Food Security), Hon Joe Ludwig (Minster of Agriculture, Fisheries and Forestry), Tony Aloisio (President, Winemakers’ Federation of Australia)

protection... in a snap

Pictured at the WFA Function at Parliament House in June are Toby Langley (Gaetjens Langley) Robert Hill-Smith (Yalumba Wines) Hon Julie Bishop ( Deputy Leader of the Opposition) and Paul Evans (Chief Executive, Winemakers’ Federation of Australia).

Over 40 million vines grown world-wide with Snapmax • Train straight to the wire • Protect from vermin & spray • Installed & removed quickly • Translucent to see vine

Rowan Ramsay (Member for Grey), Dan Johnson (Managing Director, Australian Wine Industry Research), Mary Retallack (Retallack Viticulture) and John Angove, Angoves Family Winemakers). July 2013 – Issue 594

www.winebiz.com.au

National 03 9555 5500 SA & WA Sales 0401 560 550 NSW Sales 0447 020 313 Email info@grapeworks.com.au Grapegrower & Winemaker

Your Vineyard Your Voice

The Newsletter of Wine Grape Growers Australia

July 2013

Paying for biosecurity – a bit like insurance There is an irony about insurance. Most of us pay it but hope to goodness that the dire circumstances never occur that lead to getting a return on the investment.

panel that is reviewing the costs of a long-term containment strategy, relates costs of scary proportions but benefits from expenditures to prevent further outbreaks, that far outweigh the costs.

for each of up to twelve sprays a season and disinfestation of $79-$100 per tonne. Of course these are the direct costs – the cost of losing markets through an event can be added in.

It’s the ‘big one’ that drives us to invest in insurance policies. We figure we can cope with the cost of replacing a panel on the car but what, we ask ourselves, if the car is written-off? We figure we may be able to cope with a broken arm, but what if there is a year’s hospitalisation and rehabilitation? The cost of these events is scary and complacency is risky.

Eradication of the fly from Queensland cost $34 million, the costs to growers while eradication was occurring (additional treatments, loss of fruit shelflife from fumigation, inspections) was estimated at $100 million, the horticulture research and development corporation (HAL) spent $22 million developing control measures and as a result of the fly becoming established in the Torres Strait, containment to the Torres costs $200,000 a year. If there is any comfort in thinking that these costs are shared by a large number of growers, don’t forget that if it’s government money, it’s tax that could have gone into the local school etc and in terms of industry costs, the Papaya experience throws up direct costs to each grower of $27-$46 per hectare

On the other hand, the review suggests that the benefit of keeping the Papaya fruit fly out is $228 for every $1 invested to do so.

Just like major accidents versus bingles, ‘big ones’ do happen. In biosecurity, an Australian example is the 1995 Papaya fruit fly incursion from across the Torres Strait into Queensland. This event provides some sobering numbers on the potential costs of ‘big’ biosecurity events. While I can’t claim to have correctly interpreted the numbers, a report on the outbreak, prepared by a

WGGA is working hard to put in place the industry-based preventative strategies against ‘the big one’. It is difficult to do so without resources however. The GWRDC is doing its bit in terms of project work but industry will need to do the implementation. Research doesn’t do on-farm awareness, surveillance or preparedness. At some stage, the implementation phase will have to be paid for, somehow. That’d be insurance. Lawrie Stanford, Executive Director, WGGA

WGGA priorities for 2013-14 doing less/delivering more It’s often hard to point to the achievements of an organisation such as ours. We don’t make widgets, we didn’t sell more TVs than last year or reduce the cost of a cappuccino (although we are are well on the way of reducing fungicide costs by negotiating Maximum Residue Limits (MRLs) for phosphorous acid in China and Canada). WGGA’s achievements are often less tangible. WGGA has made sure that growers have had a voice in all serious national debates – including how grower research levies are spent, how winemakers purchase fruit, what exotic pests are included on the list for border and

pre-border surveillance by AQIS. We have negotiated the conditions for a merger between the Wine Australia Corporation and the Grape and Wine Research and Development Corporation, ensuring that growers and winemakers are equally represented and grower concerns expressed in the consultation phase are addressed. We have also greatly improved our communication systems to reach more growers more often and more effectively and included younger growers in our decision-making processes. As often stated, WGGA is restricted in what it does by limited resources. We

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

have one full-time and two part-time office staff compared with at least ten staff in our counterpart organisation the Winemakers’ Federation – while there are at least three times as many winegrape growers as there are winemakers in Australia. We also do not have a means of identifying or communicating directly with our constituents, making it difficult to provide them with information and services directly and receive feedback on issues of importance. Having said that, WGGA works closely with the regional and state associations, which have good networks with growers. Casting a critical eye over our activities

Sponsored by

WGGA News

during the past 12 months, I know we could be accused of doing too many things and spreading ourselves thinly. This year we have tightened the focus in our annual operating plan, and subject to funds and human resources, a list of 10 key deliverables for 2013-14 have been identified. 1 Establish a National Wine Biosecurity Industry Reference Group 2 Develop a national biosecurity strategic plan 3 Devise a national grower identification strategy for biosecurity and statistical purposes 4 Measurably progress establishment of government regulated MRLs for phosphorous acid in China and Canada 5 Achieve wider adoption of a Code of Conduct for purchasers of winegrapes 6 Commence the codification

of a methodology for colour measurements in winegrapes 7 Demonstrate the benefits of using objective measures for winegrape payments 8 Advocate for an Entwine program more relevant to growers 9 Usher in a whole-of-value-chain statutory authority by the merging of GWRDC and WAC 10 Develop and roll out a WGGA wine tax policy 2013-14 is seen as a year of opportunity by WGGA and for the growers we represent. We have identified a number of opportunities to pursue: • Professional advocacy arrangements to improve our “clout” in Canberra • Expand into new electronic communication mechanisms that are more convenient and effective • Cultivate relationships with major

wine retailers to promote “ethical purchasing” approaches • Working with younger generations and major growers to broaden our membership and relevance • Facilitate sustainable, lower-cost structures for grapegrowing – including promoting alternative business models Our vision statement summarises what WGGA strives to do for winegrape growers. We are committed to securing a profitable, innovative and environmentally sustainable winegrape industry that has the skills and knowledge to respond to current and future challenges. We welcome your feedback on our work plan and activities. Contact us on 8133 4400 or info@wgga.com.au.

2013-14 WGGA membership drive in June/July If you are a winegrape grower or have an interest in seeing the winegrape sector continue to prosper, it is vital to support your peak body by becoming a member.

In addition, new members to WGGA who join before 30 September receive: • A free trial copy of Wine Business Monthly (WBM)

WGGA members receive:

Membership fees 2013-14

• The right to influence grower policy, nominate for positions on the Executive Committee and vote at the AGM (general membership only) • Access to members’ only information on the WGGA website • Discounts on subscriptions to industry magazines • Early direct delivery of the bi-monthly WGGA newsletter • Direct delivery of the WGGA e-Alert for grower events and opportunities

General membership South Australian winegrape growers who pay the SA Grape Grower Industry Fund levy No additional fee (but please register with us to receive special offers and mailouts)

For this year, all new and rejoining members who sign up before 30 September receive: • 50% off subscriptions to Grapegrower and Winemaker • 20% off subscriptions to Wine Business Monthly (new WBM subscribers only) • A free VineBiz CD & Manual (while stocks last) • Entry into a prize draw to win a hard copy of the Winetitles Wine Industry Directory with online access

General membership Non-South Australian winegrape growers $50 plus 50c for every tonne of grapes over 100t delivered in the 2013 vintage Affiliate membership State and regional industry associations $1000 up to 50 grapegrower members or $2000 for more than 50 members Associate membership Individuals or businesses with an interest in the winegrape industry $250 Student membership Anyone currently studying in a viticulture or wine-related field $25 Calls for membership renewal/

metalaxyl 150 g/kg + copper oxychloride 350 g/kg Staying ahead of Downy Mildew.

applications will occur over June/ July 2013 – look out for membership packages that will be in circulation. For more information about WGGA and how to join, contact the Membership Coordinator on (08) 8133 4400 or visit www.wgga.com.au.

Biosecurity evidence of absence versus absence of evidence If the phrase “evidence of absence versus absence of evidence“ is familiar, then possibly a problem in on-farm biosecurity is also familiar – it’s the difference between knowing that a biosecurity threat is not there as opposed to not having seen anything. Evidence of absence implies an active search, which is good biosecurity practice, as opposed to absence of evidence, which implies that you only know something is there when it is obvious and unavoidable (that is, a problem).

Keep your crops protected, visit www.farmoz.com.au

WGGA News

Regular monitoring provides the best chance of picking up issues early and makes it easier to deal with them. Early detection of a new pest or disease, one that is not currently established in Australia, could mean the difference between big and small problems. That is, a devastating widespread incursion resulting in an emergency response that affects the economic performance of the whole industry (for example, loss of markets), and a levy on all growers to deal with it, as opposed to a minor scare that that is relatively easily dealt with. The Farm Biosecurity website www. farmbiosecurity.com.au identifies the following on-farm steps to improve the chances of early pest or disease detection. • Establish an active monitoring program and record the results, even when nothing is found. Keeping a record, even when nothing important is found, means that if something is found, it will be traceable to how long (at most) it has been present. • Familiarity with the usual disease symptoms of insect pests and weeds found on your property. Knowing what’s normal on the property will increase the chances of discovering anything unusual. Consult with neighbours on anything suspicious, as it is unlikely that the cause of the problem will stop at a neighbour’s boundary. • Knowledge of the high priority biosecurity threats for the industry. • Knowledgeable employees who know how and where to report any unusual diseases, pests or weeds. Work has been done to identify the high priority biosecurity threats for the grape industry. The Viticulture Industry Biosecurity Plan, which is currently being updated by Plant Health Australia with funding from GWRDC, identifies over 200 potential exotic pests and diseases – including bacteria, viruses, fungi, molluscs, nematodes, insects and arachnids. Of the 200, about 15 are assessed as high priority threats and three receive an overall “HIGH” risk rating. The first attempt at identifying the highpriority threats was just that, and the revised effort in the current Plan being

Black rot damage to grapes. Image courtesy of Bugwood.

developed will be an improvement. Among the high-priority threats identified initially, were things like Black Rot, the Glassy-winged sharpshooter/ Pierce’s disease complex and exotic strains of Phylloxera. To receive a highpriority threat rating, the criteria that are taken into account include the likelihood of entry into Australia, the likelihood of survival in Australia, the likelihood of spread, the difficulty of eradicating it when detected and finally, the severity of its impact on crops. As is occurring now, these lists require constant maintenance and updating but the trick will always be reporting from the field, to State authorities, anything spotted that is unusual. Notably, the Biosecurity Plan is designed to inform industry planning and the roll-out of high-risk pest lists to farms will occur through a Biosecurity Manual which will be developed when the revised Biosecurity Plan is complete. The internet is a ready point of reference for important information on identified risks and the WGGA website will soon have sections dedicated to providing assistance. In what is a complex web of interacting forces, some of the threatening species infest plants other than grapevines, which

Chief

means that the risk of break-outs doesn’t only depend on what this industry does – this industry is also at risk from the practices and vulnerabilities of other industries. For this reason, WGGA’s biosecurity activities will attempt to include all other plant industries, via the Plant Health Australia organisation and in particular, close interaction with the table grape, dried fruit and nursery industries. The issue of general biosecurity practices is concerning. A recent study by the Victorian Department of Primary Industries found that of the grape growers that were near an area that is infested with a well-known pest that is established in Australia, only 50% had signs up asking visitors to report to the property owner on arrival and less than 20% had other procedures to prevent pests being brought onto the property. Needless to say, the findings are not likely to be unique to Victoria. Any unusual pest or disease symptom should be reported immediately via the Exotic Plant Pest Hotline on 1800 084 881. The Farm Biosecurity website www. farmbiosecurity.com.au can be checked for more information on what to do if an exotic pest is suspected.

Take Control! iprodione available in 500 g/L and 250 g/L Take control of your crops and protect them ® against grey mould with Chief.

Take control of your crops, visit www.farmoz.com.au

WGGA News

Farm Finance – Commonwealth response to debt pressures The Australian Government recently announced a scheme called Farm Finance to assist farmers who are currently struggling with high levels of debt. Farm Finance has four measures: • Concessional loans of up to $650,000 for eligible farm businesses in need of short-term financial assistance. • Funding for more rural financial counsellors who can provide farmers with free, confidential financial counselling to assist with business decision-making. • Changes to the Farm Management Deposits (FMDs) scheme to make

Farm Management Deposits – managing the highs and lows The Farm Management Deposits (FMDs) scheme allows eligible primary producers to set aside pre-tax income from primary production in years of high income, which they can draw on in years of low income. While this scheme is clearly something that many winegrape growers could not contemplate at this time, the scheme is definitely relevant to options available to ride out difficult times like now and may be worth knowing about. The scheme is restricted to individuals, not companies or other entities, and deposits can be as little as $1,000 or up to $400,000. Income deposited into an FMD account is tax deductible in the year the deposit is made and it becomes taxable income in the year in which it is withdrawn. The recent changes announced by the government (projected to come into effect from 1 July 2014) as part of its Farm Finance package means that more growers will be eligible by an increase in the allowable off-farm income. Current depositors will of course be able to earn more off-

it more accessible and cheaper for growers. • Progressing a nationally consistent approach to debt mediation.

the scheme. It will also allow consolidation of existing FMD accounts and reduced red tape. See more about FMDs in a separate article in this newsletter.

For the concessional loans, up to $60 million will be made available ‘as soon as possible’ and spread over two years. The delivery is dependent the State governments being willing to administer them through their delivery agencies.

From 1 July 2013, the Rural Financial Counselling Service will receive funds to increase the number of full-time financial counsellors by sixteen on top of the existing number of 110. More information about the Service can be found on the Rural Financial Counselling Service website or by calling 1800 686 175.

The loans will be for debt restructuring or productivity enhancement projects and will be available to long-term viable farm businesses that can demonstrate financial need, that participate in a farm business planning exercise which will also demonstrate ability to meet a debt repayment schedule. From 1 July 2014, changes to the Farm Management Deposits (FMDs) will see an increase in the non-primary production income threshold from $65,000 to $100,000, allowing more growers to access farm income also and will be allowed to consolidate funds more effectively while, with less red tape, with less expense. For more information on the FMD Scheme, visit daff.gov.au/fmds.

Of proof and puddings WGGA is currently working with the Department of Environment and Primary Industries Victoria, AWRI and Melbourne University on a GWRDC funded research project to improve the adoption of technologies and practices developed through Australian research. WGGA’s collaboration is motivated by the experience the Executive Committee has quite frequently when it thinks new research proposals. In these circumstances, the Committee wonders what happened to the original research and why it wasn’t adopted? The potential waste of research dollars is concerning. The analogy is that it doesn’t matter how much work goes into making a pudding, or how beautiful it looks, if no-one eats it, then what is its value? Equally, new technologies, methods and processes that are developed through research have no real value to the Australian wine industry until they are adopted.

The federal government has pledged to work with banks, industries and regional governments to progress a consistent approach to farm debt mediation. This is intended to provide for farmers and their bankers a simpler, more consistent system. Further information about Farm Finance and the support available for farmers experiencing debt stress can be found at daff.gov.au/farmfinance. Extension, or the delivery of information, is the vehicle with which research agencies support adoption but for it to occur, adoption is important to know the drivers and barriers to this final part of the process. The research being conducted in the collaboration between VDEPI, AWRI, MU and WGGA involves detailed personal interviews with a number of growers and winemakers to establish an effective survey which will then be more extensively conducted by phone. If it comes your way, please help. The data collected will enable the researchers to develop an understanding of why, how and when grape growers and winemakers adopt research findings. From this work, market segments for existing innovations will be described, adoption strategies designed and extension guidelines and tools developed. Thus far, 48 face-to-face interviews have been conducted in a number of regions around Australia including Barossa, McLaren Vale, the Riverland, Griffith, the Goulburn and Yarra Valleys and Mornington, with phone interviews due to commence this August. For further information please contact megan.hill@ dpi.vic.gov.au. Megan Hill, Project Leader

For more information on Custodia scan here

Complex Problem, Simple Solution A simple, cost effective tool for Resistance Management and control of Powdery Mildew in grapes.

For simple solutions, visit www.farmoz.com.au

Fact Box

Key points of interest

shipments were down 16 percentage points, to a 31% share of total volumes while bottled whites were down 20 percentage points to a 13% share.

• All sales categories were in positive growth. • Domestic sales volumes for Australian wine were flattish (up 0.1%). • Export volumes up marginally (1.9%). • Imports up strongly (8.9%). • Domestic sales of bottled, red Australian wine grew 8.6% while bottled white sales declined 7.5% both trends remaining strong at the end of the period. Bulk wine shipments almost doubled off a relatively low base.

• Import volumes grew strongly over the last year (8.9%), nevertheless growth had moderated from the 14.5% growth of the year before. White wine imports grew 15% off a higher base (up 6 million litres) while red wine grew 27% off a lower base (up 3 million litres) to achieve an overall 15% volume share. • Wine sales in Australia (Australian wine plus imports) grew 1.5%, driven almost wholly by the import performance.

• Bottled wine exports are down 36 percentage points over the last ten years ended March 2013, to hold a 45% volume share. Bulk wine exports were up 49 percentage points over the same period, to take a leading 52% share in the container-type category. Over the last ten years, bottled red

• Australian wine sales (domestic plus export) grew 1.2% after two years of decline, due largely to higher export volumes. Australian wine sales at year-end March 2013.

1.2%

140

millions cases

120 100

1.9%

Australian wine exports

1.5% 9.8%

Wine imports

40 20 0

Domestic sales of Australian wine

YE Mar 2012

YE Mar 2013

0.1%

Domestic sales of Australian wine

Change

Wine sales in Australia

WGGA staff will be attending the AWRI Wine Industry Technical Conference from 13-18 July in Sydney, and we hope to speak to as many growers as possible. Come and see us on stand 5529 in the WineTech Expo and have a chat. Find out what we can do for you and give us your feedback on priority issues that you would like WGGA to address. The Executive Director will be available for personal meetings by appointment. Join up with WGGA on the day and receive two years’ membership for the price of one – amazing value. In addition, there’ll be a prize draw for all our visitors.

See more on www.wgga.com.au

Wine sales at year end March 2013

WGGA will be at WineTech in Sydney

YE Mar 2012

YE Mar 2013

Change

Australian wine sales

New WGGA Executive Committee member – Brian Englefield WGGA is pleased to welcome Brian Englefield as the new representative of the Murray Valley electoral zone. This follows his appointment as Chairman of Murray Valley Winegrowers (MVW), replacing Dennis Mills, who resigned the position at the end of April. Mr Englefield is a winegrape grower at Wemen in the Robinvale District, and has extensive industry leadership experience including as a Board Member of the Grape and Wine Research & Development Corporation. He is also a current Board Member of the Mallee Catchment Management Authority. The WGGA Chair, Mr Vic Patrick said: “Mr Englefield’s background in biosecurity matters will also be valued on the Executive Committee of WGGA”. WGGA thanks Dennis Mills for his contribution to the WGGA Executive Committee since November 2010 and notes his willing involvement in the Audit and Finance Committee, the Selection Committee for the GWRDC Board and the combined WGGA/WFA Joint Policy Forum.

Captan 800

All-in-one solution captan 800 g/kg Protects your crops against Downy Mildew, Gray Mould, Blossom ® Blight, Black Spot, Brown Rot and Leaf Blight. Captan 800, an all-in-one solution for your crops.

For simple disease control, visit www.farmoz.com.au

速 For more information on Custodia scan here

Complex Problem, Simple Solution

Custodia

速

A simple, cost effective tool for Resistance Management and control of Powdery Mildew in grapes.

For simple solutions, visit www.farmoz.com.au

grapegrowing Grapevine genetic research delivers disease resistance and quicker results Co-operation between the GWRDC and CSIRO aims to reap benefits for grapegrowers as researchers work to identify vine performance and winemaking attributes of selected vine stocks. ONGOING RESEARCH CO-FUNDED by GWRDC and CSIRO in the area of grapevine breeding using DNA markers to improve resistance to powdery and downy mildews will soon be evaluated and the key results released to industry. The field of grapevine germplasm is one of GWRDC’s two priority areas for investment in 2013–14, the other being yeast and bacterial germplasm. CSIRO senior principal research scientist Dr Mark Thomas said he and his research team have successfully used DNA markers to screen more than 8000 new grapevine varieties that were bred in-house. “From those varieties, we have selected around 1000 vines with the desired traits for field planting and evaluation. The vines are now in the field in the Barossa Valley and have been fruiting for two to three years. We have begun collecting data on vine performance and doing small-scale winemaking trials in collaboration with The University of Adelaide to assess wine quality. “We expect the research to lead to the identification of elite varieties suitable for release to industry that combine good viticulture performance with fruit that produces wine with desirable flavour

24 Grapegrower & Winemaker

profiles. The key point of interest from this research for growers will be reduced inputs including less need for spraying, making it environmentally beneficial as well,” Thomas said. The driver of the project is taking research and development through to industry adoption. Access to unique, good quality grapevine germplasm is the reason why the research has been successful to date, Thomas said. “It was important for us to have access to good germplasm to use as parent stock, and to help us decide which parents to use in producing progeny suitable for industry release. Grapevine germplasm collections that hold a variety of diverse genetic material is vital for this work and related projects, to help us identify varietal traits that are important to industry for CSIRO to develop,” Thomas said. Winemakers from Orlando Wines, Yalumba and McWilliam’s Wines were involved in assessing the small-scale winemaking trials to help narrow in on elite vines of interest to establish the first generation of Australian mildewresistant varieties. It is a collaboration that Thomas says has been “working well”.

www.winebiz.com.au

CSIRO hopes to expand the elite varieties from the Barossa site to regional trials around Australia, involving other wine companies and growers in different areas to determine performance in different regions and climates.

Microvines are model material The development of microvines – varieties possessing a mutated gene that causes dwarfism and quick, constant flowering in the plant rather than producing tendrils – is another major outcome of having access to unique grapevine germplasm material. CSIRO developed microvines to use in glasshouse research as a model vine because of the small size and quick flowering, which is ideal for studying gene function and important traits. Similar in-field work would have previously taken a decade, but similar results can now be achieved in as little as one to two years. “Different microvine varieties are helping us to link specific traits to a gene for use in grapevine genetic improvement studies,” Thomas said. The use of microvines in viticultural research may be applicable to other areas such as smoke taint, to detect changes

July 2013 – Issue 594

CSIRO developed microvines – dwarf vines that flower quickly and constantly – to use in glasshouse research as a model vine, ideal for studying gene function and important traits.

in the berry composition at a quicker rate during glasshouse trials than can be achieved during in-field analysis. International interest in the microvine as a model grapevine for scientific research has seen requests from a number of researchers in different countries.

A taste of what’s to come CSIRO research scientist Dr Paul Boss has been involved in using microvines

to identify the genes responsible for different wine aromas. A prev ious GW R DC a nd CSIRO student project focused on methoxypyrazines – responsible for imparting the aroma characteristics of capsicum, herbaceousness, asparagus, peas and earth – in traditional Bordeaux varieties. In high levels, met hoxypy razines a re generally considered to be overpowering and

Nail Clip

unpleasant, but give a wine complexity when found in low doses. “Understanding the genetic and biochemical basis for the varieties that either do or do not produce methoxypyrazines were major aspects of the project. It was discovered that the original microvine did not produce methoxypyrazine compounds. So, we crossed this microvine with a Cabernet Sauvignon vine and looked at the progeny, all of which did make the compound. “In just one to two years, we were able to see that the methoxypyrazineproducing gene is homozygous dominant in Cabernet Sauvignon and recessive in the microvine. The quick growth timeframe of the microvine allowed us to look at segregation in the next generation and conduct genetic mapping to show how changes in grapevine genetics affect the levels of methoxypyrazine in the fruit,” Boss said. Pending future funding, Boss would like to explore other grape and wine compounds using the same approach as the methoxypyrazine work, including crosses with Riesling to investigate terpene compounds, which give the wine its inherent floral characteristics.

Most Advanced Multi-purpose De Suckering & Undervine Weedicide Spray Unit On The Market. Suitable For All Size Vineyards.

Screw Clip

Specially developed for the viticulture industry to provide positive wire-to-post fastening. • Clips are moulded from polyethylene UV stabilised plastic capable of resisting temperature extremes. • Screws are protected by a high durability coating for longer life. • Available in single or double ended clips. • By design, the load is carried by the screw rather than the clip. • Screw pull-out loads far exceed those of nails and staples. Cost-effective wire-to-post • Screws can be driven into softer timbers without pre-drilling. • Posts are not subjected to hammer shock when screw driving. fastening using the successful Vini Clip System. • Clips also available for nailing if preferred (recommend nailgun for best results). All Products Proudly

Automatic Flusher Valve for Irrigation Hose

- Australian -

Incorporating Spiralfast™ Tension Ties. Available in three sizes to fit Israeli & Australian 17mm and 13mm dripper irrigation lines.

✓ Specialising in the custom design of Vineyard, sprayers, fertiliser spreaders, de-suckering units, green trimmers and more. ✓ Our custom-built machines are innovative and built strong to last. ✓ We use only the highest quality materials and pride ourselves on fine-quality workmanship and attention to detail.

61 2 9482 5663 • ppp@tpg.com.au July 2013 – Issue 594

Soon to be released the new “Panther Series” Vineyard Sprayers Call us to discuss your specific farming requirement

Vineyard Manufacture & Maintenance specialists

Water exits here

Now you can allow air to evacuate from your dripper system and automatically shut off when the water reaches them. When water pressure is turned off the valve automatically opens, allowing flushing and drainage of lines. Also can be wedged open for power flushing.

✓ Credited with building the largest-capacity Undervine and Fungicide sprayers on the market. ✓ Our De-suckering unit is proving to be the fastest and most efficient on the market.

178 Wakaden St GRIFFITH NSW 2680 P: 02 6964 3888 • F: 02 6964 3889 • E: sales@pastro.com.au

www.winebiz.com.au

www.pastro.com.au

Grapegrower & Winemaker

grapegrowing

Adapting to difficult vintages Geoff Cowey and Marcel Essling

IN RECENT YEARS, regions across southern Australia have experienced the extremes of the Australian climate – from heatwaves over summer in 2008 and 2009 to the strong La Niña wet years of 2010 and 2011. Vintage 2013 will be remembered for one of the earliest vintages in recent times – with hot days and warm nights, grape sugar levels increased rapidly, culminating in a very short vintage. One feature of the most recent season was the low level of winter and spring rainfall. Heading into budburst with a half-full profile can significantly impact grapevine growth and yield. An early ‘heads up’ about the conditions that were coming may have triggered early irrigation to ensure the profile was full leading into budburst. As we saw in many South Australian regions, a water deficit at the start of the season can severely limit canopy development and subsequently yield. Other consequences include an increased risk of sun exposure, especially if the season remains dry. Berry nutrient content, especially YAN, was also lower than recent vintages, possibly due to reduced soil microbial activity. The AWRI has taken lessons learnt from these variable vintages, from grapegrowers and winemakers across Australia, in addition to current research conducted across leading providers, and packaged this information into a

workshop called Adapting to difficult vintages. The workshop was launched in the Barossa and Clare Valleys in May this year with over 70 growers and winemakers learning proven strategies to deal with fruit and wine during these years.

One feature of the most recent season was the low level of winter and spring rainfall. Participants are provided with information on how to deal with drought, salinity, extreme heat or heatwave events in the vineyard, bushfires and smoke taint, processing ripe fruit in the winery and avoiding stuck fermentations, as well as how to deal with a compressed vintage and logistical pressures. The AWRI also provides information about growing grapes and making wine in wet seasons with high disease pressures including Botrytis. The workshop also highlights the associated increased energy costs, water availability and the need for sustainable systems in the winery. A presentation from the senior

meteorologist/climatologist at the Bureau of Meteorology (BOM), Darren Ray, has proven popular. He explains the science behind weather. With weather predicted to become continually more variable, the BOM has created a number of tools available to growers, including a seven day forecast by region and also tools to determine several months ahead if the season is likely to be wet or dry. The current rainfall forecast for winter and spring is for above average rainfall across SA growing regions. The workshop finishes with an eye to the future. Peter Dry presents a structured tasting of his top five alternative varieties that might suit each region in the future with a warming climate. Few of these varieties have been planted on Australian soil so it makes for a very enticing tasting of domestic or international wines. The AWRI Roadshow workshop will visit 30 regions across Australia in the next three years, with McLaren Vale scheduled next, for early September. The AW R I provides an advisory service for Australian grapegrowers and winemakers and the team can be contacted by email: winemakingservices@awri.com.au or by telephone: 08 8313 6600.

Geoff Cowey and Marcel Essling, The Australian Wine Research Institute, PO Box 197, Glen Osmond, SA 5064. Email: winemakingservices@awri.com.au

NEW WEBSITE www. fischeraustralis .com.au

26 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

3 2 6 4 6 _ v 1 C R T 1 3 F a r mo z . p d f

Pa ge

products & services

Growers turn to Ocloc for environmental and cost benefits

Viticulture

POST BREAKAGE IN vineyards is recognised as a huge problem all over the world. CCA and creosote posts used in Australia are unable to be burned or disposed of satisfactorily, leaving large piles of discarded posts in vineyards across the country. Adding to the issue are the cost, time and safety hazards of post replacement. Ocloc is a unique clamp solution that has eased these problems. Specifically designed to reduce the need for broken vineyard post removal, Ocloc creates a quicker, more effective renewal system for all post sizes and profiles. Brian O’Malley and Nigel Catt of Ocvitti Australia engineered the Ocloc, which has corresponding sizes for all post types: Ocloc M (metal) repairs metal broken stakes, most profiles ($5-6) Ocloc X (metal) repairs line and end posts: wine and table grapes 3”-8” diam ($9-11). The basis of the Ocloc invention is a two-piece sleeve positioned to join the broken parts of the post together in situ without removal of clips, wires, vine material or posts. Simply bolting the Ocloc together creates a stiff joint for CCA, creosote posts and metal vine stakes. The joined post has great integrity and strength but allows for some movement to absorb energy from aggressive vineyard machinery. The Ocloc process cuts the cost and time for post maintenance while increasing the working life of the post. Installation is achieved using spanners and a demolition rammer without the need for heavy equipment, while reducing stockpiles of old posts and running costs. Ocloc also solves the dilemma for organic growers who can lose accreditation if they replace with CCA. It allows the grower to maintain all posts in position without the ingress of nonaccredited materials and solves the environmental problems of large stacks of discarded CCA, creosote and metal posts by both keeping existing posts in the ground and also by allowing

Talk to your CRT Local Bloke about how to control powdery mildew in grapevines this season. Your CRT local bloke can help you to protect your grapevines with novel products like Custodia® from Farmoz. Custodia® is a co-formulation of a strobilurin and a DMI fungicide that provides a simple solution for fungicide resistance management. • Proven effective and cost competitive Powdery Mildew control • A simple solution for fungicide resistance management • AWRI Dog Book 2013/14 Approved

XAVIER_RHL32646_0613

Talk to your CRT Local Bloke to find out how Custodia® can benefit you.

There’s always better value at CRT. The Ocloc helps reduce the cost, time and safety hazards associated with post replacement. July 2013 – Issue 594

www.winebiz.com.au

www.crt.com.au

Grapegrower & Winemaker

2 0 / 0 6

grapegrowing reuse of discarded broken posts. Recognition of these and other benefits has culminated in Ocvitti winning many major industry and environmental awards.

Cost analysis Figures vary on traditional replacement costs from $22-39 per post, depending on the proximity of breaks, terrain, soil types, fuel price or the use of contractors versus own personnel. Ocloc can be purchased and applied for as little as $15 per post depending on soils and position of break.

Testimonials There are significant environmental benefits to keeping old-style posts in use in the vineyard.

Get to the wire without any hand training...

Kevin De Bortoli, De Bortoli Wines: “There are many advantages of using the steel Ocloc in our vineyards. It handles the crop weight during harvest, machine pruning and high winds. Installation is easy, we no longer have the issue of disposing of broken posts and it’s safe. It is also much easier on the work force and has reduced our costs of repairing broken posts by half.” Andrew Buttery, Gemtree Vineyards: “This is just what the industry has needed – long-term cost reduction and environmental improvements which in turn will lead to longterm sustainability.” Richard Mason, Shaw and Smith: “After the first day of trialling the Oclocs, we noticed an immediate benefit of this system of post repair over our old method: speed. The installation of the Ocloc is simple, straightforward and effective. A job which used to take two men several weeks has been reduced to one man taking several days, with the obvious benefit of reduced labour costs.” For more information visit: www.ocloc.com.au

faster, cheaper and safer with GROGUARD® Performance you demand. Comfort you deserve. 3000 Series Tractor 31.4- to 43.2- horsepower* It’s a difference you can tell from the moment you sit down—this is not a tractor as usual. Experience the difference with:

Gilbert Motors Strathalbyn Pty Ltd 34 High St, Strathalbyn p 08 8536 2066

− Choice of 31.4- to 43.2horsepower* (23.4 - 32.2 kW)

JohnDeere.com.au

− Choice of variable transmissions − Two pedal control speed on selected models

Freecall 1800 644 259 www.groguard.com.au

28 Grapegrower & Winemaker

− Standard power steering − Comfortable operator station

www.winebiz.com.au

*The

engine horsepower information is provided by the engine manufacturer to be used for comparison purposes only. Actual operating horsepower may be less.

July 2013 – Issue 594

A review on the use of cover crops to control vigorous vine growth This article extends new research and technical information from the Grape and Wine Research and Development Corporation (GWRDC) funded project titled ‘Optimising industry returns from existing soil and water research’. The aim of the project was to better inform industry about aspects of soil water management following on from the GWRDC funded ‘Soil and Water Initiative’ projects Tony Proffitt, Eloise Jarvis and Mark Gibberd

Introduction

crop yields by lowering bud fruitfulness of short:longwave radiation, reduce leaf (Kliewer 1982) and increasing the level and bunch temperature, increase the Overly vigorous shoot growth can of bud and inflorescence necrosis (Perez humidity, and reduce the carbon dioxide occur when grapevines are grown at sites and Kliewer 1990). availability as well as the photosynthetic where soils are deep and fertile with a A number of viticultural techniques and metabolic activity of the whole vine high water-holding capacity. The problem are used to address problems associated (Schultz and Lider 1964, Smart and is further exacerbated in environments with excessive/high vine vigour. These Robinson 1991). This in turn can lead to with high rainfall, especially during include pruning and canopy management problems such as delayed fruit ripening the winter-spring period when shoot (Smart and Robinson 1991), high density and/or undesirable berry compositional growth is most rapid and difficult to planting (Archer and Strauss 1985), properties which can impact negatively control. The final result is a canopy with deficit irrigation scheduling (Goodwin on wine quality (Smart et al. 1985b, a high number of leaves which leads to 1995) and root pruning (Proffitt 2000). Haselgrove et al. 2000, Wilkinson et al. excessive shading (Smart et al. 1985a, A further option is the use of cover 2006). In addition, shaded canopies often Dokoozlian and Kliewer 1995). Shaded crops to increase the competition for soil increase the incidence and severity of canopy conditions not only reduce solar 3 1 1 3 9 _ v 1 C R T _ N u f a r m3 . p d f Pa ge 1 2 5 / 0 6 / 1 2 , 1 2 : 5 3 PM moisture and nutrients. An example of disease (Rotem and Patti 1969), and reduce radiation, but can also alter the ratio

We know Viticulture Your CRT Local Bloke can offer you unparalleled protection against powdery ew wa nd B o ry ot rytis. mildew, downy mildew and Botrytis. For optimum disease control and grape quality in your vineyard, implement the 3-2-1 approach. ases sess 3. Controls three major grape diseases 2. Two Fungicide Groups – Group 11 1& 7 Two Products – Cabrio® and Filan®

XAVIER_RHL31139_0612_GW

1. Apply early flowering in a tank QUEENSLAND BUNDABERG MAREEBA STANTHORPE

07 4152 4166 07 4092 1174 07 4681 2055

NEW SOUTH WALES COLEAMBALLY GRIFFITH YENDA

02 6964 1933 02 6964 1933 02 6968 1268

VICTORIA BACCHUS MARSH GEELONG NORTH MELTON RUTHERGLEN

03 03 03 02

5367 5278 9743 6032

3066 7888 5644 9533

WERRIBEE SOUTH YARRA GLEN

03 9742 1600 03 9730 1611

TASMANIA HOBART LAUNCESTON ULVERSTONE YOUNGTOWN

03 03 03 03

SOUTH AUSTRALIA MCLAREN VALE MT GAMBIER NARACOORTE PENOLA RENMARK VIRGINIA

08 8323 8339 08 8723 3744 08 8762 0266 08 8737 3333 0439 014 820 08 8380 9400

6235 6344 6425 6343

mix for one solution Talk to your CRT Local Bloke listed or

1444 8322 2188 1666

email hortifocus@ruralco.com.au and find out how 3-2-1 can benefit you.

Cabrio and Filan are registered trademarks of BASF used under licence by Nufarm Australia Limited.

There’s always better value at CRT. www.crt.com.au

July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

grapegrowing

VINE TALK

As we head into August the pests to keep top of mind are mites. Many grape growers are generally unlikely to experience mite problems; however mite problems can be made worse by the use of commonly used insecticides and fungicides that are harmful to predatory mites and other natural enemies of pest mites.

Bud mite and blister mite, are two strains of a mite species which only occurs on grapevines. Essentially they are identical except for the damage they cause by their feeding activities - bud mites feed on and damage young buds before budburst, and blister mites cause galling on leaves. A spray of sulphur (e.g. THIOVIT JET ÂŽ) at 600g/100L) applied within one to two weeks after 100% budburst should provide effective control of bud mite. THIOVIT Jet should be timed immediately after 100% bud burst when thorough coverage can be achieved. That is the earliest time at which bud mites that have over-wintered inside the grape buds, are vulnerable to treatment. If rust mite activity was observed in the vineyard in the previous season, such as significant leaf bronzing in the late summer/ autumn, control measures for rust mite may be required (depending upon the severity of the damage observed) before budburst in the upcoming season. Research indicates that in order to control rust mite growers have only a small window in which to target this pest, as mites are only really exposed during migration from their winter sheltering sites and before leaf expansion provides them with shelter from sprays and before they can lay their eggs. To work well sulphur (e.g. THIOVIT JET) must be applied in a way that thoroughly wets the bark of the vine crown and canes. Sulphur spray (e.g. THIOVIT JET) offers excellent control of many mites in one application, THIOVIT JET generally works by inducing respiratory problems in the mite, basically suffocating them making it essential that excellent coverage is achieved in order to limit the number of areas on the treated plant where mites can move to in order to get away from the sulphur residue. Finally, always remember to seek professional advice for your specific situation.

The competitive nature of cover crops The positive effect that some cover crop species have in reducing vine vegetative growth is driven primarily by their influence on soil water and nutrient availability. This is achieved through their ability to extract water, particularly in the upper 30-40cm soil layer, prior to rapid shoot growth in spring. However, in order for cover crops to have a major influence on vine growth, vines must have a proportion of their root systems within the midrow area. If roots are confined to the vine row through irrigation practices (eg. drip systems in lowrainfall environments) or through lateral restrictions (eg. wheel track compaction), then the effect of cover crops on vine vigour is likely to be minimal. The root distribution of the vine and its capability to exploit the midrow is therefore a key factor that will determine whether the desired reduction in vegetative growth is achieved or not.

Selecting the appropriate cover crop

Scott Mathew Technical Lead, Syngenta scott.mathew@syngenta.com 0428 225 597 For details, please call the Syngenta technical product advice line on 1800 067 108 or visit www.syngenta.com.au 30 Grapegrower & Winemaker

this management system is shown in Figure 1. Figure 1. Perennial grasses (cocksfoot and ryegrass) (a) and chicory (b) were trialled as competitive cover crops in a Cabernet Sauvignon vineyard located in Coonawarra. Differences in soil water content and vine performance were identified when compared to a bare mid-row control (c). (Proffitt 2000). Cover crops are plants (annual or perennial) used to cover bare ground between rows in vineyards. Those grown in Australian vineyards are generally introduced (exotic) species and include annual cereals (eg. oats, rye and barley), legumes (eg. field peas, faba beans, vetches, lucerne, medics and clovers), and annual/perennial grasses (eg. ryegrass, fescue, cocksfoot and phalaris). The majority of these are commercially available and are used because of the range of potential vineyard benefits they offer. These include soil health through their effects on physical, chemical and biological properties (Tisdall and Oades, 1979, McGourty and Christensen 1998), weed suppression (Porter 1998, Fourie et al. 2006), reduction in water and wind erosion (White 2009), moderation of soil temperatures (Pradel and Pieri 2000), and improvements in invertebrate biodiversity (Whitelaw-Weckert et al. 2007, Danne et al. 2010). Some cover crop species have also been shown to be useful in controlling vine vigour by increasing the competition for soil water (Van Huyssteen and Weber 1980, Morlat 1987, Caspari et al. 1997, Pritchard 1998, Proffitt 2000, Wheeler et al. 2005, Monteiro and Lopes 2007, Tesic et al. 2007, Celette et al. 2008, McDonald et al. 2010) and nutrients (Tan and Crabtree 1990, Ingels et al. 2005). The final result is a smaller canopy which is easier and often cheaper to manage. In addition, there is generally an improvement in berry composition, which, in some cases, has resulted in improved wine quality. The success or otherwise of cover crops in manipulating vegetative growth largely depends on environmental conditions, the species of plant being grown, vine root growth characteristics and vineyard floor management practices. Where a key objective is to use cover crops to reduce vegetative growth, there is a need to consider how best to maximise the response. This article aims to provide the appropriate guidelines in the use of cover crops for situations where excessive vegetative growth is considered an issue.

The range of cover crop species available to grape growers is extensive. They are generally described as either annual (ie. those that complete their growth cycle within one year and set seed in spring before senescence and regenerate from seed the following autumn) or perennial (ie. those that survive from one season to the next, thereby becoming a permanent sward). Cover cropping does not necessarily involve the introduction of new species into the vineyard and floor management may be as simple

www.winebiz.com.au

July 2013 â&#x20AC;&#x201C; Issue 594

Powerful protection from Downy Mildew inside and out.

Say goodbye to copper. Revus features clever technology that will change the way you protect your grapes. Revus doesn’t just protect the outside of your vines it also flows inside the plant for more complete protection. What’s more, Revus is practically harmless to beneficials.

For further information please call the Syngenta Technical Product Advice Line on 1800 067 108 or visit our website at www.syngenta.com.au The information contained in this document is believed to be accurate. No responsibility is accepted in respect of this information, save those non-excludable conditions implied by any Federal or State legislation or law of a Territory. ® Registered trademark of a Syngenta Group Company. AD13/492 SYN0005/GW.

grapegrowing

Figure 1. Perennial grasses (cocksfoot and ryegrass) (a) and chicory (b) were trialled as competitive cover crops in a Cabernet Sauvignon vineyard located in Coonawarra. Differences in soil water content and vine performance were identified when compared to a bare midrow control (c). (Proffitt 2000).

as allowing existing (or volunteer) plants to grow, followed by mowing, rolling or strategic herbicide applications to control their growth. A further consideration is whether to establish a monoculture or a diverse sward. Diverse swards generally offer a number of advantages associated with improved invertebrate biodiversity within the vineyard. Cover crop selection for vineyards should be based on the desired outcomes, including consideration of the possible negative impacts of certain plant species and any site characteristics that will influence cover crop establishment. Growers should also be careful to select

species that will not harbour pests or pose a problem if they need to be removed. In some cases, vineyard conditions such as saline soils will limit options with regard to what species can be grown.

Growth characteristics The growth habit of a cover crop species can have a considerable influence on the volume of water extracted and the timing that this takes place. Demand for soil water by annual winter cover crops typically peaks before budburst. In comparison, most perennial cover crops have an increased demand for water during late spring which coincides with

grapevine flowering and fruit set. If the goal is to reduce soil moisture reserves prior to grapevine spring growth, then the use of winter annuals would be appropriate. However, if the goal is to reduce soil moisture reserves throughout the whole growing season, then perennial cover crops/permanent swards would be more appropriate.

Root systems The soil depth and volume that a cover crop root system is capable of exploiting is a key factor that will determine whether the desired reduction in vine vegetative growth is achieved or not.

Also manufacturers of

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

AUSTRALIAN MADE PRUNERS

For further information visit our website S G Pruner Vineyard & Orchard Sweepers • Single and double sided • Full electric over hydraulic controls at www.spagnolo.com.au or contact: • Spring-loaded head enables it to from your tractor seat glide around posts and vine trunks. adjustable for different cordon spacings Ph (03) 5021 1933 Fax (03) 5021 5233 •• Totally • Optional hydraulic lift, tilt and Spur prunes between vine cordons side shift cylinders. • Prunes single cordon in VSP trellis Email sales@spagnolo.com.au • Ideal for cleaning up uneven terrain • SG Pruner patent app no. • Durable powdercoated finish AUS 780431 U.S.A 6,523,337 Mildura Victoria Australia 32 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

Both the root length and the architecture (eg. deep or shallow, fibrous or taproot) play a significant role with regard to their competitive nature. It is generally accepted that fibrous, shallow rooting plants are not as effective at competing for soil moisture and nutrients as plants with root systems that can access deeper soil horizons. Annuals need to establish their root system each year following seeding, whereas perennials, once established, are able to continually develop their root systems, thereby potentially increasing the soil depth and volume from which they can source water and nutrients.

Australian native species as potential cover crops In recent years there has been interest in the use of native plant species as potential vineyard cover crops (Penfold 2010 a,b,c). One of the main reasons for this is because they provide a habitat for beneficial invertebrates and have a good capability for suppressing weeds. Some species also appear to be competitive for water, but the cooler, wetter climatic conditions that are generally characteristic of vigorous vine growth may make them difficult to become 3 1 0 4 8 _ v 1 C R T _ N u f a r mH . established.

Floor management practices Following the selection of one or more cover crop species, it is important to consider how they will be established and managed to ensure that their growth and subsequent effects on vine performance meet the desired outcomes.

under vine, thereby providing a heat bank to reduce the risk of vine damage.

Time of sowing

Any cover crop that has an active growth phase occurring before or overlapping with shoot growth in spring will potentially have an impact on vine vegetative growth. The time of sowing is important, particularly Cover crop width for annuals that can be established either A number of studies have shown that in autumn or spring. Sowing close to the cover crop width influences the degree ‘break of season’ (eg. late autumn) when to which soil dries at depth through the soil is moist and remains warm will plant use, which in turn, influences enhance germination rates and early vigour vine vegetative growth (Tesic et al 2007, in the cover crop, thereby maximising McDonald et al. 2010). Generally, the the potential competition for water and greater the amount of midrow cover, the nutrients. Sowing too early increases the greater the amount of water extracted and risk of a ‘false break’ whereby seeds will the greater the potential effect on vine germinate and then die due to lack of performance. moisture. The capacity to control the degree Seeding time also influences the of cover crop impact on vine vigour duration of competition that occurs by managing the width of cover crop between grapevines and cover crops provides growers with a simple tool to for soil moisture and at what grapevine control vine growth and adapt to seasonal phenological stage the competition conditions. In years of high winter/spring occurs. For example, legume cover crops rainfall, a full-width cover should be (both pasture and grain species) actively allowed to develop. Conversely, in years grow for at least 20 weeks if sown at the where rainfall is low, a narrow-width autumn break and maximum water use cover should be used. If frost is a potential would occur in spring which coincides issue, narrowing the width of the cover pdf Pa ge 1 1 4 / 0 6 / 1 2 , 9 : 3 1 AM with active vine shoot growth. The crop will optimise the area of bare soil

We know Viticulture Your CRT Local Bloke can advise on how to efficiently control powdery mildew and mites in your vines this season. Microthiol® Disperss® • Good efﬁcacy due to excellent dispersion characteristic • Cost effective powdery mildew control

XAVIER_RHL31048_0512_GW

• May be mixed with oils to control mites in vines prior to bud-burst Available in an easy to handle 15kg bag. Talk to your CRT Local Bloke or email hortifocus@ruralco.com.au and ﬁnd out how Microthiol Disperss can beneﬁt you.

There’s always better value at CRT. www.crt.com.au

July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

grapegrowing timing of cover crop establishment can therefore determine the potential overlap for peak water demand by the vine.

Controlling growth Cover crop growth can be manipulated by mowing, rolling, cultivation and/or herbicide spraying. In this context it is important to have a management plan that incorporates options for wet and dry seasons. Where excessive vine vigour is considered an issue, cover crop growth should be maintained until seed set to maximise the competition for water and nutrients. However, growth should be controlled earlier if the soil starts to dry. Cultivation, when compared to the benefits associated with mowing or rolling a cover crop, is generally not recommended due to the potential soil degradation issues that this practice imparts. When mowing, consideration should be given to side throwing the material undervine since this ‘mulch’ provides a number of soil health and nutritional benefits, as well as helping to conserve soil moisture and suppressing weed growth. However, when mowing at seed set, preference should be given to keeping the material within the midrow area in

order to retain sufficient seed to establish the sward in the following season.

Evaluating the outcome The use of competitive cover crops to manipulate overall vine performance needs to be evaluated over a number of seasons. In some cases vine performance measures may be improved in the first year of establishing the cover crop, but in general it can take at least two to three seasons for the sward to become fully effective in competing for water and nutrients. Dry et al. (2005) propose that the overall performance of vines undergoing management changes should be evaluated by ‘benchmarking’ them against ‘reference’ vines (ie. vines which meet the desired crop yield and fruit quality specifications). If the evaluation shows that the use of cover drops has been successful in reducing vegetative growth, then consideration needs to be given to ongoing management practices such as bud numbers retained at pruning, crop yield, canopy management/trellis system, and irrigation and nutrition practices in relation to the smaller canopy. If the evaluation does not meet the desired outcomes, then alternative management

strategies need to considered (which include those listed above), as well as a reassessment of the cover crop species selected and/or management practices.

Further resources For general information on cover cropping, refer to the following link on the GWRDC website: http://www.gwrdc. com.au/resou rce_categoror ies/covercrops A decision support tool for the selection of cover crops can be found using the following link: http://www. covercropfinder.com.au A full version of the article, which includes case studies and the cited references, can be downloaded from the GWRDC website using the following link: http://www.gwrdc.com.au/completed_ projects/using-cover-crops-to-controlvigorous-vine-growth/ An audiovisual presentation of the article can be downloaded using the following link: http://www.gwrdc.com. au/resource_type/videos/ Tony Proffitt, Eloise Jarvis and Mark Gibberd, Curtin University, Department of Environment and Agriculture, Margaret River, WA 6285.

FAQ: Where can I find someone to buy my grapes?

VISIT www.winebiz.com.au/guide • Select the option “Brokers (Grape) & Grape Sales” from the Buyers’ Guide categories listed to view companies that offer these services

LOOK in your 2013 Wine Industry Directory from page 409 to find “Brokers (Grape) & Grape Sales”

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

34 Grapegrower & Winemaker

VISIT www.winebiz.com.au/widonline/wineries • Easily locate wineries that are using selected Varieties in their production • Scroll down to “Variety” search option, select the variety you are trying to sell and hit the search button • Refine your search further by adding “State”, “Zone” and/or “Region” options to your search REmEmBER to login first so that you can access the Australian Wineries Advanced Search* *Australian Wineries Advanced Search available only to those who have purchased the Wine Industry Directory (purchase includes annual subscription to WID Online)

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

July 2013 – Issue 594

New pack, same top quality sulphur.

Thiovit Jet® has a new look, but it’s what’s inside that counts. With the same high quality micronised formulation, you can rely on Thiovit Jet to control powdery mildew in your crop. What’s more, its excellent water dispersion and suspensibility makes spraying easier.

ask the Vary strategies for successful weed management The AWRI often receives queries from grapegrowers regarding the use and efficacy of herbicides. Here are some of the more common questions asked: I use a range of different herbicides over the season but I’m not getting the same control I used to. How can I get the most out of the chemicals available?

To prevent or reduce resistance to chemicals, it is important to use different chemical modes of action to control weeds in vineyards, but it’s not guaranteed. If one mode of action is used at the same time every season, then some weed species might be exposed to the same chemistry again and again, increasing the incidence of chemical resistance. To minimise the chance of resistance, a range of strategies need to be used together as part of any weed management program. What are the principles of Integrated Weed Management?

The following Integrated Weed Management (IWM) principles should be incorporated into the herbicide program to avoid herbicide resistance by weeds: • Rotate mode of action groups within and across years. Consider tank mixes of different actives where labels recommend it. • Read and follow label directions carefully making note of the correct dose and timing. • Keep accurate records of herbicide applications so reference can be made to previous season’s activities. • Don’t rely solely on chemical techniques for weed control. Additional cultural weed control techniques such as grazing, mulching, cultivation, slashing and a competitive cover crop can reduce weed pressure and seed banks. • Identify and monitor surviving weed

populations and check for resistant weeds. Keep good records of weed populations. • If failure is suspected do not use the same product or group. • Control weed escapes before the weeds set and shed viable seed. The resistance observed most commonly in vineyards is to glyphosate in annual ryegrass. Tests by the University of Adelaide’s Weed Science Group have confirmed resistance in 20 ryegrass samples from vineyards in South Australia alone. It is likely that there are hundreds more unconfirmed cases. What are the herbicides at the most risk of resistance?

The activity groups registered for viticulture that carry greater risk for resistance development are listed below. Follow the guidelines to help preserve options for as long as possible. HIGH RESISTANCE RISK herbicides Group A (fluazifop, haloxyfop and quizalofop). The key recommendation for preventing Group A resistance in grass weeds is not to use them two seasons in a row, irrespective of how well they worked the previous season. MODERATE RESISTANCE RISK herbicides include: Group C (simazine, diuron, propanil and bromoxynil). Resistance to this group is known to exist in a range of weeds. Always use the label rate, apply to weeds at the critical growth stage (as stated on the label) and ensure that no weeds set and shed viable seed. Group D (oryzalin, pendimethalin and trifluralin). Resistance is known

for an increasing number of populations of annual ryegrass so where possible avoid this group where ryegrass is dense. Rotate Group D with other groups. Group F (diflufenican). Resistance is known in wild radish and mustards. Avoid applying this group in consecutive years unless one application is a mixture with another group that is active on the same weed or a follow up spray (with a different group) is conducted on the weeds that are not controlled. Group J (2,2-DAP). Resistance is possible in a range of weeds especially annual ryegrass. To delay resistance rotate groups and don’t cut herbicide rates. Use the maximum rate for annual ryegrass. Group M (glyphosate). Resistance to this group occurs commonly when there has been intensive (year to year) use, lack of rotation of other herbicides, little or no tillage/cultivation following the glyphosate application. Group Q (amitrole). Annual ryegrass resistance is rare in Australia but has occurred. Alternate Group Q with other modes of action and consider alternative methods of weed control before applying herbicides. The AWRI acknowledges CropLife Aust ralia’s Herbicide Resistance Management Strategies. It is recommended that you consult the full document at www.croplifeaustralia.org. au. The AWRI is grateful for the assistance of Dr Peter Boutsalis and Andrew Weeks in the preparation of this column. Any producers seeking further information should contact the AWRI’s Winemaking Services team on email: viticulture@awri.com.au or by telephone: 08 8313 6600.

The 100 year vineyard post that does not rust or rot Call 1300 622 906 and order your posts now info@woodshield.com.au www.woodshield.com.au 36 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

Unparalleled protection against powdery mildew, downy mildew and Botrytis. Controls three major grape diseases Two Fungicide Groups - Group 11 & 7 Two Products - Cabrio and Filan Apply early flowering in a tank mix for one solution nufarm.com.au For optimum disease control and grape quality in your vineyard, implement the 3-2-1 approach. 速 Cabrio and Filan are registered trademarks of BASF used under licence by Nufarm Australia Limited.

grapegrowing

How do I maintain my quality when grape prices are limiting my inputs?

Ben Rose

WITH TOUGH WINE sales, winery demand for grapes and grape prices are low, which is impacting on everyone’s bottom line. It is during times like these that the good operators are sorted out from the average and it does not have to be by an increase in costs. Most wineries are looking at grape supply continuously and the best way to maintain a grape sale is to over-deliver on quality. With lower grape prices some growers feel that less effort is required in the vineyard and I have often heard the statement “...they can have what they are paying for...”. Unfortunately if a grower reduces their quality standards to match the price received, or increases the crop load too much to try to make up for a shortfall in income, the winery may look elsewhere for grape supply. The best way to increase the chances of an ongoing relationship with a winery is to maintain quality levels of key varieties and perhaps make some concessions with secondary varieties. But what are the best methods for maintaining quality without breaking the business? The two biggest influences on quality for winemaking are crop load and uniformity. Other factors such as berry size are important too, but these factors

are more often than not associated with both crop load and uniformity within the vineyard. Each vineyard has a range of crop loads where the best grapes are produced, and there is no single crop load that will suit every vineyard. Crop loads are best discussed in kilograms per vine, but many wineries simply put a crop cap on their growers, such as 12.5 tonnes/ha, but this may not be realistic. For example if you have 3-metre wide rows you have 10% less grapevines per area than somebody who has 2.7 metre wide rows (with the same spacing along the row), and this means that your grapevines will each have to carry 10% more grapes to reach the same tonnage (or on 2.7 metre rows you can grow 10% more crop!). Most experienced managers will know where their vines produce the best quality, and it is best to try to operate within this range to optimise the economics of the vineyard. Yes, winemakers will have their own idea of what yield will produce the best grapes in your vineyard and you have to try to accommodate them as best you can. The second point is uniformity of the grapes. Uniformity does not just apply to crop load on each grapevine, but also to grapevine vigour and health, shoot density, bunch and berry size and most importantly to ripening of the grapes. If crop loads are similar on all grapevines, and yet there are weaker grapevines in the block then these may struggle to ripen the crop, and this will introduce green undesirable characters into the sample (and it doesn’t take many). Or if these grapes are allowed to ripen fully,

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

An innovative solution for processing pruned canes from the vineyard floor

38 Grapegrower & Winemaker

the rest of the grapes may be overripe and this may pose its own problems. Pruning is the start of the season and an assessment should be made of each block prior to pruning commencing. In hand pruned/cleaned vineyards weaker areas should be marked out and pruning changed in these areas to increase growth (ie reduce bud numbers) and increase uniformity. In fully machine pruned vineyards this is more difficult but these areas can be pruned slightly harder often by dropping the machine lower. During the season careful observations should be made in each block, and irrigation and grapevine health should be monitored and corrected as required. Often simple irrigation repairs (at minimal cost) or mulching dry areas can make a huge difference in uniformity and quality of grapes in a block at minimal cost. Crop loads should be monitored and adjusted as required. Selective harvesting can have a great impact on final wine quality, particularly if the uniformity was not properly maintained during the growing season. As a final note, try to get the winemakers and viticulturist from the winery involved throughout the season. This is difficult, but if you can get them to have some ownership of the process, your grapes are more likely to be looked at favourably when they come into the winery. Ben Rose is the principal advisor of Performance Viticulture (www.performanceviticulture.com.au) and manager – rural & agribusiness at Opteon Property (http://www.opteonproperty.com.au/). Phone: 0418 836 773 or email: ben@performanceviticulture.com.au

SUPERIOR HEDGING SYSTEMS

 Hedger Bar Systems  Cane Rakes  Masts and Mounting Systems Designed and manufactured in AUSTRALIA by Whitlands Engineering Call 1800 702 701 for a colour brochure/DVD or to find your nearest dealer

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

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

July 2013 – Issue 594

Microthiol Disperss mixes in seconds.

The proven quality sulphur that mixes and disperses easily. • Good efﬁcacy due to excellent dispersion characteristic. • Cost effective powdery mildew control in vines. • May be mixed with oils to control mites in vines prior to bud-burst. • Available in an easy to handle 15kg bag. • BFA registered product.

nufarm.com.au

A master of suspense. ® Microthiol Disperss is a registered trademark of Cerexagri.

grapegrowing grapegrower

Keith Barry

Kat

and his daughter, , have been jointly named Viticulturist of the Year at the Hunter Valley Legends and Wine Industry Awards. Both Keith and Kat work in the vineyard at Brokenwood Wines, in NSW.

What inspired you to work in viticulture and how have you got to where you are?

Keith: In the late ‘60s there were big vineyards starting up in the Hunter and plenty of work to do. Having some experience and knowledge from living on the farm it was work I could do. Working with people like Keith Holder and Iain Riggs helped me to get to where I am today. Kat: My dad. As a kid there was nothing he could not do or fix. The outdoors have always been the best place for me growing up. Back then I loved eating grapes. That has waned over the years and now I enjoy drinking the wine. A lot of hard work, blood, sweat and quite a few father-daughter stoushes plus, ‘’you’re a Barry, harden up and get on with it,’’ have been the driving force. I have also had the opportunity to work with a lot of great people in the industry and I have learnt something from every one of them. What aspect of your work do you enjoy the most or get the most satisfaction from?

Keith: When the vines awaken from their wintery slumber and start to spring into action, you know its game on. Starting the growing season with the ideal dream and hope of a vintage that will blow away all of the rest and be the best. It’s this time that is the most enjoyable. Kat: When every last berry is in the winery in the best possible condition and having a happy winemaker agree with you. Who do you think is the most influential person in the Australian wine industry?

Keith: Iain Riggs Kat: It would have to be our captain, Iain Riggs. He has done so many great things for the industry in the Hunter and has also guided me along my journey with many others. What is your favourite time in the vineyard and why?

Keith: The last bin! Kat: Picking in the mud. If you thought you’ve heard or seen it all, think again. Tell us about your most memorable winetasting experience.

Keith: When Iain Riggs handed me a glass of red, a staff member tried it and said to me, “What’s that shit?” I replied, “A top French Burgundy.”

40 Grapegrower & Winemaker

What do you like to do when you’re not working in vineyards?

What has been the best business decision you’ve made for your business?

Keith and Kat: BBQ, beer, wine, family and friends.

Keith and Kat: Buying John Deere equipment.

What keeps you awake at night?

From a research and development perspective, is there one single piece of research in the wine industry that has influenced you or your directions in viticulture?

Keith: Knowing Kat has forgotten to do something. Kat: The thought that I have forgotten to do something. How do you de-stress after vintage?

Keith: I’m free from winemakers. Kat: When vintage is over it gives me immediate stress relief. What was the last big-ticket equipment purchase you made for your business? Would you recommend the equipment to colleagues?

Keith: A lawn mower that can mulch undervine. Yes, a John Deere. Kat: I purchased a 4720 John Deere tractor and it’s the handiest thing we have had yet. Everyone should have one. www.winebiz.com.au

Keith: Years of trials and working with Dr Richard Smart and John Blackwell. Kat: Trial everything you think may work and keep reading. There is always room for improvement. The Ark question. The world is flooding… which two wines (white and red) would you take onto the ark?

Keit h: Brokenwood Graveya rd Chardonnay 1998 and Graveyard Shiraz 2006. Kat: Taittinger-Comte De Champagne and Graveyard Shiraz 2004. July 2013 – Issue 594

winter in the vineyard Growers see latest vineyard sprayers in action at Riverland field day Kellie Arbuckle

MORE THAN 150 people gathered at Kingston Estate in December last year for a Spray Technology Spraying Field Day. Organised by the Riverland Vine Technical Group, the event allowed guests to see demonstrations of the latest vineyard sprayers and have their queries answered by experts. In this spraying feature, we profile some of the machines that were exhibited.

POWER TUBE Features: Drift reduction: the main feature of this sprayer is target spraying – it reduces drift because of the high pressure, high volume air attack. It is exceptional in wetting sprays which is obviously beneficial when trying to control bunch rot and disease outbreaks. Chemical savings: the biggest benefit is the ability to attack the canopy without wasting excessive chemicals. Testing results gathered by Treasury Wine Estates suggest that it is up 80% efficient, almost to the extent that a recirculation sprayer was not warranted. Resilient: Most Power Tube sprayers ended the season at 480pto revs, instead of the industry standard of 540pto revs. This saves wear and tear and reduces running costs. Horsepower requirement is as low as 30hp whilst still creating 20 times more air than most leading ducted sprayers. Ideal vineyard site: The design of the air diffuser can be altered to suit all vineyard canopy types.

Units sold: The Power Tube is currently being used for table grapes and winegrapes all over Australia and is destined for New Zealand and California this year, with 58 3-row sprayers and one 5-row sprayer sold. Cost: The unit is available in 1, 2, 3 and 5 row configuration. A single row 2000 litre starts at $32,000 and 5-row starts at $105,000. Testimonial: Treasury Wine Estates national vineyard maintenance coordinator John Owen: “The prototype unit was trialled during the 2012 spraying season in the Fleurieu region and performed well. Since then, some further improvements have been incorporated in the more recent models.”

FMR R-SERIES Features: Chemical savings: the R-Series recycling sprayer recovers, filters and reuses spray chemicals that with conventional spraying systems would be lost as offtarget drift. The recycle rate varies depending on the canopy style and growth stage but typically provides an average saving of approximately 30% or more of the annual spray cost per hectare. Drift Reduction: the R-Series shrouded tangential fan delivery and recycling system practically eliminates spray drift. Testing in wind speeds of up to 40kmh have proven that even in these high wind situations, the R-Series can effectively apply spray to the target without losses to soil or airborne drift. Spray coverage: the shrouded

The Power Tube sprayer. July 2013 – Issue 594

tangential fan delivery system is set up in an offset position to create a revolving vortex of high volume air which propels and distributes droplets evenly throughout the canopy and bunches. Robust construction: the FMR R-Series is designed for long life and reliability on large scale vineyards with heavy-duty galvanised chassis and booms and a fibreglass tank for easy cleaning. Ideal vineyard site: The FMR R-Series recycling vine sprayer is ideally suited to vineyards over 20ha in size, although a numbers of vineyards smaller than this have purchased the R-Series solely for the drift reduction feature. A recent cost benefit analysis completed by the New Zealand Institute of Economic Research on the R-Series calculated the breakeven point at which the R-Series provides economic and efficiency benefits over a conventional 2-row sprayer at approximately 9.2ha and over a 3-row sprayer at 7.7ha. The greater the vineyard size, the greater the potential for savings. The same study identified that on a 40ha vineyard applying an average amount of chemical for Australian conditions, at an average water rate and taking into account chemical and time savings, the R-Series would save approximately $8500 per hectare per year when compared with a typical 2-row sprayer, and $7475 per hectare per year when compared with a typical 3-row sprayer. With a range of tank sizes and boom configurations available, the R-Series is ideal for most terrain types including sloping and/or terraced vineyards and

The FMR R-Series sprayer. www.winebiz.com.au

Grapegrower & Winemaker

winter in the vineyard can be used successfully in all canopy styles. Units sold: FMR have sold more than 60 R-Series to vineyards throughout all wine-producing regions in Australia and New Zealand. Cost: The FMR R-Series varies in price from about $70,000 depending on the specifications chosen by each purchaser. The cost of ownership is substantially reduced by the operational savings gained from using the R-Series. Larger vineyards will recover so much in chemical savings and efficiency gains that the net cost of ownership becomes positive; the sprayer earns more than it costs to own. Testimonial: Clayton Kiely, Tamberlaine Wines, Orange, NSW: “I purchased an R-Series from Central Machinery Exchange in 2012 for our organic vineyard and Tamburlaine wines. The features that made the decision for me was the savings from the recycling system which has saved us about 40% of our average spray costs over the past 12 months, the reduction in spray drift which is important to us because of off-target spray drift and wasted product, and the robust construction of the sprayer which is important to us because of the large area to be sprayed. The strength of the R-series allows us minimal R&M cost during the spraying season. I believe the FMR R-Series is the right choice for any vineyard that is looking to reduce costs, improve the effectiveness and efficiency of spraying, and improve on the environmental impact and sustainability of their vineyard.”

3000 LITRE 2-ROW TGS Features: Flexible: suitable for use at typical spraying speeds in vineyards, depending on topography and vineyard configuration; adaptability from low rates to high volume spraying; available in both 2-row and 3-row configurations. The twin fan reduces the horsepower requirement, reducing noise while improving air performance. Drift reduction: the ability to control the direction of spray application through multiple spray outlets to minimise the risk of drift . Spray coverage: maintains the application of chemical in the treatment zone, which improves the penetration and coverage in the vineyard canopy. Ideal vineyard site: This unit can be adapted to any vineyard style with row widths below 2.4m being the only restrictive factor. It was originally developed for table grape spraying but is also used in premium and bulk wine production across Australia. The large range of nozzles available enables this

42 Grapegrower & Winemaker

system to be adapted to any vineyard rate within normal acceptable chemical guidelines. Units sold: The 3000 litre TGS was released in May 2012, however there are over 120 TGS sprayers operating around Australia. Cost: From $53,900 including GST. Testimonial: Gladysdale Vineyards assistant vineyard manager Paul Fisher: “We looked at all the usual sprayer options before we decided on a new Silvan 2000 litre capacity TGS vineyard sprayer. Now with a full season of operation behind us, we are delighted with our purchase. We have had a very good experience as the TGS 2000 is easy to operate and maintain and, with the optional spray controller that we added, our application rates are easy to set and manage. For instance our application rates can vary from 300 litres per hectare to up to 1000 litres per hectare but I believe we could go to 1500 litres per hectare if needed. The spray penetration into our canopies which are quite dense is also excellent.”

GREENTECH 4000 LITRE Features: The sprayer is run by an alternator with electric motors which means there is no contamination and requires less horsepower. There is also no build up of any heat from oil. The ability to adjust the unit from 2.53.6m spacings, 500mm fan heads running at 3000rpms producing 8000 cubic metres of air per hour – this equates to a very good coverage within the canopy with travel speeds from 4-10km per hour. Auto rate controllers are an option. These machines can be custom built to suit the customer’s requirements. Ideal vineyard site: This unit can be adjusted to suit most vineyards in Australia. Units sold: We would like to say that we have hundreds scattered throughout Australia and quite a few in New Zealand, too. Cost: Depending on features and tank size the units start at around $60,000. Testimonial: FABAL group viticultural manager Ashlee Keegan: “With over 1200ha spread over six regions in Australia, FABAL’s vineyards experience a diverse range of disease pressure and conditions. In this challenging time for the wine industry we believe clean fruit is a necessity – not an option. GreenTech remains our sprayer of choice in the pursuit of clean fruit.”

QUANTUM MIST TWIN-ROW 3000 LITRE Features: Flexibility:

hydraulic

L/R

www.winebiz.com.au

terracing

The Quantum Mist twin row sprayer.

kit which allows independent height adjustment for either side. Hydraulic outer row adjustment which allows in cab row adjustment for varying row widths without the operator having to manually move the out dropper arms. HV 4000 fully auto rate controller. Will spray in L/100M or L/ha. When fitted with optional electric fan speed control and RPM sensor, fan speed can also be adjusted in cab to suit canopy size throughout the season. Fuel savings: fans are run off the tractor hydraulics which means in some cases the PTO can be in economy mode allowing for fuel savings of at least 20% compared with the PTO running a large centrifugal fan to generate air. Drift reduction: minimal drift is produced as the fans can be positioned in many ways to ensure that the spray is directed where it needs to be, in the canopy. Electric fan speed also aids in reducing drift by targeting air speed to canopy size. Spray coverage: delivers chemical sprays to the intended target via a high volume, turbulent stream of air. Coverage is achievable for speeds from 5-12km/hr. Ideal vineyard site: The Quantum Mist is suited to many different types of vineyard and trellis designs, from VSP to a full sprawl. With a range of tank sizes starting at 1500 litres to 400 litres plus, single row, twin and 3-row configurations, there is a sprayer to suit all types of vineyards. Units sold: Croplands sell an average of 90 sprayers per year across Australia and an average of 20 sprayers per year in New Zealand. The Quantum Mist technology is also being used for citrus, avocados, strawberries, blueberries, raspberries and many vegetable crops in addition to winegrapes. July 2013 – Issue 594

GreenTech Spray Systems GreenTech Vineyard Sprayer

GreenTech Row Crop Sprayer

GreenTech Tree Sprayer

Brilliant coverage and penetration Lowest horsepower requirement Easy row space adjustments Built to last Flexibility of low volume spraying Optional extras available!

Available tank sizes:

• 800 Litre • 2000 Litre • 3000 Litre • 4000 Litre • 6000 Litre

Canberra 02 6280 5203 Oakbank 08 8388 4111

Renmark 08 8586 3688

Swan Hill 03 5036 4600

Western Australia 08 9752 1522

T.R. & K.R. Shipton Pty Ltd Tasmania 03 6424 8166 Strathfield Equipment Macclesfield 08 8388 9235

108-112 Wing St, Winfield SA 5013, Ph: (08) 8359 5362 Fax: (08) 8359 5364 sales@greentechspraysystem.com; www.greentechspraysystem.com Mobile: 0419 887 009

winter in the vineyard

New fungicide provides simple solution to resistance management Strobilurin resistance has led to the development of innovative strategies to counter the issues of resistance for grapegrowers seeking disease-free fruit.

THIS MONTH FARMOZ have been pleased to announce the launch of Custodia, a new fungicide co-formulation for the control of powdery mildew in grapes. After achieving registration in late 2012, the 2013-14 vintage will see the first full commercial season of Custodia use in Australia. The launch of Custodia in grapes follows a global development program and several seasons of trials in Australia. Custodia combines two active ingredients from different mode of action groups to ensure effective disease control and resistance management. With strobilurin-resistant powdery mildew strains now confirmed in Australia, Custodia provides an effective alternative to standalone group 11 fungicides. Recent field surveys and field trial results have indicated that where strobilurin fungicides have been routinely used for many seasons, there is an increased likelihood of powdery mildew strains that are resistant to group 11 fungicides. The presence of fungicide resistance in powdery mildew led to a new resistance management strategy by the CropLife Australia Fungicide Resistance Management Review Group. The revised strategies recommend that where there has been a long history of group 11 use and resistance is likely, apply strobilurins in a tank mix with another mode of action fungicide for powdery mildew. With Custodia already containing a second mode of action fungicide, growers now have a simple and effective solution that can be applied where resistance is a concern. According to Luke Collins, market manager for horticulture, Farmoz has introduced Custodia with one aim in mind. That is, to provide a simple solution for fungicide resistance management which will prolong the effective use of the powerful strobilurin chemistry without the need for a mixing partner. As with all strobilurin fungicides, Custodia should be applied preventively, with a maximum of two applications of Custodia and/or any other group 11 fungicides per season. Although

44 Grapegrower & Winemaker

Untreated control, Lenswood. Photo: SARDI.

Custodia treated leaves and bunches, Lenswood. Photo: SARDI.

Guidelines … a simple solution for fungicide resistance management which will prolong the effective use of the powerful strobilurin chemistry without the need for a mixing partner. permitted, Collins recommends that Custodia and other group 11 fungicides should not be applied in consecutive applications. The FRMS also limits group 3 fungicide applications to a maximum of three per season. An application of Custodia would count as one of these.

When to use Custodia Custodia is registered for application from 10cm shoots (EL 12) through until 80% capfall (EL 25) For powdery mildew control, growers should target pre-flowering (prior to EL 19) under low to moderate disease pressure using Custodia at 65mL/100L. During flowering (from EL 19-25) or under high disease pressure, Custodia may be used at up to 1L/ha for concentrate applications in a spray volume of <1000L/ha. A submission is currently before the APVMA to add downy mildew and www.winebiz.com.au

Guidelines from the CropLife Fungicide Resistance Management Strategy for Powdery Mildew in Grapes have the following recommendations for the application of strobilurins: • no group 11 (strobilurin) or other systemic fungicides should be used curatively • mix strobilurin fungicides with an alternative mode of action group where use has previously been high • use in strict rotation with fungicides from an alternative group.

Botrytis to the label in 2013 as trial work has shown that Custodia offers consistent protection from both of these key diseases.

Why use Custodia Custodia will assist in providing peace of mind that powdery mildew will be controlled now and into the future. It offers excellent value for money in controlling key diseases and will assist in saving time and money on application costs with superior tank-mix compatibilities. Growers can also use Custodia with confidence knowing that relevant MRL criteria are covered. Collins also points out that to support the release of Custodia, the Farmoz team have created a dedicated section for Custodia in grapes on their website. Visit www.farmoz.com.au for more information. July 2013 – Issue 594

Premium protection from Powdery mildew DuPont™ Talendo® fungicide provides greater flexibility and offers you a wide range of benefits. • Talendo® delivers long lasting-protection from the damage caused by Powdery mildew • It protects against disease by preventing new infection and reducing existing spore load • Talendo® fungicide also features translaminar, vapour and local systemic activity, which means the fruit and leaves on your vines will have premium protection For more information on successful fungicide programs, visit www.talendo.com.au

DuPont™ Talendo

fungicide

ALWAYS REFER TO LABEL BEFORE USE Copyright © 2012 E. I. du Pont de Nemours and Company or its affiliates. All rights reserved. The DuPont Oval Logo, DuPont™, The miracles of science ® and Talendo ® are trademarks or registered trademarks of E. I. du Pont de Nemours and Company or its affiliates. Du Pont (Australia) Ltd. 7 Eden Park Drive, Macquarie Park NSW 2113. ACN 000 716 469. DP1547/WVJ

winter in the vineyard

Barrier to dormancy spray for Phomopsis control lifted A MAJOR PRACTICAL barrier to applying a protectant spray against phomopsis during grapevine dormancy has been lifted with the removal of the 32-day re-entry period for a key grapevine fungicide. Based on studies provided to the Office of Chemical Safety, the re-entry period for the f luazinum-based fungicide Emblem has been reduced, bringing it in line with the re-entry period allowed for use in other Australian crops. Crop Care R&D projects co-ordinator Doug Wilson said this was an important development for grapegrowers, allowing them to quickly return to a sprayed block to continue management of their vines. He said the reduced re-entry period for Emblem allowed workers to return to the vineyard for pruning and training vines, for disease scouting and hand harvesting as soon as the spray had dried. “If grape girdling is practised, re-entry needs to be delayed for seven days unless overalls and gloves are worn, but girdling is no longer common so the re-entry period is now effectively zero days,” he said. “This is of significant benefit to vineyard managers who have been reticent to use a fluazinam spray while field staff were still engaged with pruning or canopy management activities within the vine block to be treated. “While the industry recommends a preventative dormancy spray as a key measure for phomopsis control, the long re-entry period has restricted the use of this chemistry. “With the change to Emblem’s re-entry period, growers now have the option to spray their vines for phomopsis control, and then continue their crop hygiene and management practices without the previous requirement to wear protective clothing during the 32-day re-entry period.” He emphasisied that this change applied only to Emblem fungicide and not to other registered fluazinam products. Wilson said growers had become more focused on phomopsis control, thanks to industry research over recent years. This research identified different strains of phomopsis, and the importance of pruning methods plus early season control with effective fungicides.

46 Grapegrower & Winemaker

“Following industry studies that highlighted the widespread infection of Australian vines by phomopsis, field trials were conducted to identify effective fungicides. These showed promising results with 500g/L fluazinam as a pre-budburst treatment,” he said. “On the basis of the trials and the granting of a limited permit for use, Crop Care proceeded with the requirements for registering fluazinam for phomopsis control in vines.” Phomopsis has become a serious problem affecting grapevines in many Australian wine-growing regions, developing during wet springs and spread by rain splash. “Pre-season diagnosis for management of phomopsis is crucial,” Wilson said. “Careful monitoring for the presence of phomopsis, watching for weather conditions that favour the disease, then well-timed protectant sprays will all combine to have an important role in managing the disease.” He said the fungicides available for phomopsis control were all protectants and do not have curative properties. “The available fungicides don’t eradicate the disease once new shoots and leaves are infected. Growers can only act to prevent infection. So the best time to apply is before spring rainfall events, with additional fungicide applications if wet conditions persist, in order to protect new growth,” he said. “If phomopsis is diagnosed in dormant canes or has been a problem before, the industry advice is to apply an effective fungicide before the fungus can produce spores and have the chance to infect new growth.” To guide growers, Crop Care has developed a comprehensive, strategic fungicide spray program covering the major fungal diseases of grapevines, including phomopsis. “The suggested phomopsis program begins with a pre-budburst application of Emblem, followed by applications of Delan or Captan between budburst and pre-flowering. Each of these fungicides has shown to be very effective as protectant treatments against phomopsis.” Contact: Doug Wilson, R&D projects co-ordinator on (03) 9282 1427 or email doug.wilson@nufarm.com www.winebiz.com.au

Background Phomopsis causes crop loss through girdling at the base of shoots, weakening and cracking of canes, loss of vine vigour and stunting, reduced budburst plus infection of bunch stems and berry rot. Phomopsis overwinters in the buds, bark and canes of infected vines, then spores are dispersed in spring, infecting new shoots. Symptoms of infected canes during dormancy include bleached white areas speckled with small black spots which contain spores. Severe infection shows elongated black cracks. Pruning systems that retain high bud numbers and infected shoots from previous season assist the build-up of phomopsis.

Management Early detection and knowledge of previous infection is critical for phomopsis control. The majority of infection occurs during or shortly after budburst. So monitor at least four weeks before budburst, particularly if leaf and shoot symptoms were observed in the previous season. If phomopsis is detected or has previously been a problem, apply a registered fungicide before the fungus produces spores and has a chance to infect new growth. Good vineyard hygiene to prevent phomopsis includes using clean, disease-free grafting and planting material; hot-water treatment of dormant cuttings; pruning out infected canes and mummified bunches; removal of prunings of diseased and dead wood from vines and the vineyard floor, then burying or burning these to reduce inoculum levels. Large numbers of unpruned canes – for example from mechanical hedge pruning – can provide a significant source of inoculum for the following season.

July 2013 – Issue 594

Decompressing harvest and preserving wine style in warming climates Victor Sadras, Paul Petrie, Martin Moran, Susan Bastian and Dennis Taylor

BAROSSA SHIRAZ AND Coonawarra Cabernet Sauvignon illustrate wine identities that underpin both the history and the future of the Australian wine industry. Warming trends challenge these identities in the long term, but Pruning some effects of warming, combined with other factors, are already evident. One of them is compressed harvests. For example, harvest records show that the gap between maturity of Shiraz and Cabernet Sauvignon in Coonawarra has been compressed from 12 to three days in the last 20 years. Wineries lack the harvesting and crushing capacity to deal with a narrowing harvest window, leading to fruit becoming over-ripe and a reduction in quality. The expansion of processing facilities places more strain on a capital intensive industry. Another effect of warming that is evident here and now is the disruption of the balance between sugar, colour and flavour in ripening grapes, leading to high alcohol wines and potential loss of regional character. Viticultural practices are needed to counteract warming effects on vine development and berry attributes. In principle, three approaches are feasible: (1) chemicals, like auxins, (2) double pruning or (3) delayed pruning. Chemicals are an environmental and marketing negative and are likely to be prohibitively expensive to register. Double pruning increases labour and cost. Delayed pruning is environmentally and economically superior. It is seen in a risk management context whereby rotation of pruning dates is necessary to spread harvest and to manage potential yield penalties and the depletion of vine carbohydrate reserves. The aim of this project, funded by GWRDC, is to test delayed pruning as a tool to counteract warming effects. Delayed pruning seeks to (1) spread maturity, hence decompressing harvest, and (2) shift berry development into cooler conditions,

Figure 1. The project asks the question: can we partially counteract the effects of warming using delayed pruning? Open-top heating chambers are used to elevate temperature in realistic vineyard conditions.

hence preserving the balance between sugar and flavour and regional wine styles. The project will establish two sets of trials. First, using opentop heating chambers, we will increase vineyard temperature and evaluate the extent to which delayed pruning can cancel warming effects (Figure 1). Second, using large scale trials, we will explore the feasibility of this practice in commercial vineyards. Wine tasting workshops will be held during the course of the project to share results with industry and seek feedback from grapegrowers and winemakers. Readers interested in visiting the field trial at Nuriootpa, please contact Martin Moran (martin.moran@sa.gov.au). Victor Sadras and Martin Moran, South Australian R&D Institute, Paul Petrie, Treasury Wine Estates, Susan Bastian and Dennis Taylor, University of Adelaide.

NEED NEW PRUNING MACHINERY? Winter Pruning Summer Trimming Sweeping

Vine Reshaping Undervine Slashing Australian Made

LEDGARD Pruning Systems

McLaren Vale â&#x20AC;&#x201C; Phone: +61 8 8323 9001 www.ledgardpruning.com sales@ledgardpruning.com July 2013 â&#x20AC;&#x201C; Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

winter in the vineyard

Quality Japanese pruners ensure a safe cut A REGULAR PROFESSIONAL vineyard pruner uses his tool for an average of seven hours a day. In order to sustain this much work, the device has to be able to withstand such rigorous demands. Woodchuck area sales manager Rod Gooden said the Japanese ARS brand name was a very well-known brand in the market. “ARS has been synonymous with quality products for many years now,” Gooden said. “The EP-700’s superior blade quality – plus the handpiece’s light weight and small diameter – give it an edge from its competitors. “The EP-700 is an ideal replacement for hand secateurs, lowering the risk of RSI.” Andrew Pengilly, vineyard manager from Tyrrell’s vineyard in the Hunter Valley, NSW, has been working in the wine

The EP-700’s superior blade quality - plus the handpiece’s light weight and small diameter - give it an edge from its competitors. Andrew Pengilly, Tyrrell’s vineyard manager.

The ARS EP-700 pruning shears operate efficiently and reliably day after day and season after season.

Japanese Quality for only $1,860 RRP

48 Grapegrower & Winemaker

industry for 22 years. In his line of work, he’s used several types of pruning shears from different brands. In the last two seasons, Pengilly was able to do a trial run of the EP-700 for eight weeks each season. He said he enjoyed using the ARS electronic pruning shears. “It is lightweight and more comfortable on the back with its whole bracing system,” he said. “It takes the weight off the back, so it’s better for the staff.” He said the best features of the EP-700 are the weight of the battery pack, and the handgrip itself, as it is “quite comfortable”. “It’s easier to use compared to other products. We also found it really safe – we didn’t have any problems using them. It’s a good all round unit, full stop,” Pengilly said. He says the EP-700 only needed “a bit of sharpening”. “We get them professionally cleaned at the end of the season to be ready for the next year,” he said. “I think people would use this because of its price competitiveness, lightweight backpack and comfortable handpiece. Everybody’s got their own opinions about what sort of products they like but I would recommend it to others,” he said. Andrew added that they get a solid two day’s work – of seven hours each day – with the EP-700’s battery.

www.winebiz.com.au

July 2013 – Issue 594

Balanced pruning key to yield ANTICIPATING THE NUMBER of shoots a vine is likely to develop in spring and understanding the potential of those shoots is the key to good, balanced pruning. According to Dr Mike Trought, principal scientist with Plant and Food Research, there is a balance between the yields and shoot growth of grapevines. Speaking at the New Zealand Winegrowers’ Grape Days seminar in Blenheim, Dr Trought said over-cropped vines will have inadequate shoot growth, while under-cropped vines will be overvigorous. “Balanced pruning protocols often use pruning weights, however, counting the shoots and giving them a weighting based on their size provides a good indication of the potential number of shoots in the following season,” he said. The effective shoot count is the product of the number of large shoots (more than 60g or 15mm diameter) given a value of two, while medium shoots (40-50g or 10-15mm diameter) have a value of one, and smaller shoots (3040g or 8-10mm diameter) a value of 0.5. Shoots smaller than 8mm are ignored. The absolute values may vary with site and variety, and may be adjusted with experience. Relating the effective shoot count in the following year to nodes retained after pruning determines the balance of the vine. “Where the shoot count divided by the number of nodes retained is less than 90%, there will be blind-buds and too

July 2013 – Issue 594

many nodes were retained after pruning,” Dr Trought said. “In contrast if the number is more than 110%, too few nodes were left. If the value is between 90% and 110%, the vines are balanced.” Getting good shoot growth and then selecting the right canes when pruning is also very important. “Our research has shown that Sauvignon Blanc canes less than 10mm in diameter progressively become less fruitful,” Dr Trought said. “A 10g shoot at 8mm diameter cane has only about 60% the bunch number of an 11mm diameter cane. This is particularly noticeable at node positions one to three along the cane. This has implications for spur-pruned vines where small spurs will probably have few bunches.” According to Dr Trought, making sure that vines have the target number of good quality canes retained when pruned can affect the gross returns of a vineyard. “I am often surprised by the number of vines in some vineyards that do not have the target number of canes,” he said. “Losing canes will result in a proportional decrease in vine yield. Assuming the vineyard has 2315 vines per hectare, and is four-cane pruned, each cane has to produce 1.30kg fruit for the vineyard to yield 12 tonnes per hectare. At $1600 per tonne, the fruit on each cane is worth $2.07 which gives a gross return of $19,000 per hectare. If one cane in 20 is missing, either through cane breakage of missing vines, the gross

www.winebiz.com.au

return is potentially reduced by about $1000 per hectare. Similar losses can occur where thin, unproductive canes are retained.”

Our research has shown that Sauvignon Blanc canes less than 10mm in diameter progressively become less fruitful. Dr Mike Trought

Grapegrower & Winemaker

winter in the vineyard

Pellenc launches Lixion Evolution secateurs PELLENC IS PROUD to announce the release of its latest new generation pruning shears, the Lixion Evolution, to grapegrowers around Australia. Designed specifically for viticulture, the Lixion Evolution is the first new model to be launched since the Lixion first came on the market in 2004.

The new battery harness has been ergonomically designed to offer greater user comfort. With a new design, a new cutting head and a new harness, the Evolution still draws on the original Lixion’s most successful component, including its light weight (the handpiece weights 787g), its speed (up to 82 cuts per minute), its power (up to 35mm cutting diameter) and its precision. The new battery harness has been ergonomically designed to offer greater user comfort. It is made with a breathable mesh fabric, better weight distribution, provides ventilation for the back and includes a battery cover to protect it from the elements.

The new Lixion Evolution pruning shears by Pellenc.

The new Evolution blades are available in both classic and feather styles – classic for intensive hardwood pruning and feather for better penetration during fine and precise cutting. They also now feature a sharpening indicator. High performance lithium-ion batteries power the Evolution, meaning the user can work for up to three days straight from a 200 battery (as standard when purchased in a kit). The new generation of Lixions can now be powered from any Pellenc multifunction battery.

“The Lixion Evolution is designed to improve working conditions with their cutting quality and new battery carrier, which has been designed with comfort in mind,” Pellenc Australia managing director Louise Fraser said. “We have also been able to reduce the price on the tool substantially, which is an added bonus.” The Lixion Evolution costs $2280 plus GST. For more information contact Pellenc on 08 8244 7700 or visit www.pellenc.com.au

Owen McCarron 0419 006 100 50 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

Research to reveal best irrigation practice in dry winters Study looks at impact of winter rainfall and drip irrigation on vine performance. Kellie Arbuckle

Irrigation

NEW RESEARCH IN the Barossa Valley is seeking to determine whether drip irrigation can provide enough water for vine development in regions that endure

winter droughts. SARDI and CSIRO scientists are driving the research, which aims to inform growers on how best to maintain grape quality and yield in low-rainfall winter seasons. Principal scientist of SARDI’s Water Resources, Viticulture and Irrigated Crops Science Program Dr Michael McCarthy said the research would help secure the future of Australia’s wine regions in a changing climate. “All the climate projections point towards lower winter and spring rainfall, and greater variability in rainfall. This research will help us understand whether drip irrigation can supplement the lack of rainfall, or whether we need to consider other forms of irrigation such as microsprinklers,” he said. The research, which forms part of a GWRDC-funded project, will take place over three years at the Nuriootpa Agricultural Research Centre. The research started last month with the erection of 16 rainout shelters covered in plastic film at the Barossa-based trial Shiraz vineyard (on own roots). The shelters, which are similar to animal shelters used by the livestock industry, will remain in place during the growing season, until budburst. During this time, CSIRO Plant Industry scientist Dr Everard Edwards will investigate the effects of drip versus micro-sprinkler irrigation application on root growth and turnover. These assessments will be undertaken throughout the growing season, and will provide industry with a better understanding of how changing water availability at different points of the season can affect the roots. “The shelters will exclude all winter rainfall from the vineyard floor, allowing for the simulation of a normal amount of winter and spring rainfall applied with drip irrigation to partially wet the root July 2013 – Issue 594

Dr Michael McCarthy at the Barossa trial site.

system, or micro-sprinklers to completely wet the rootzone,” McCarthy said. The shelters do not, in effect, act as a glasshouse as they are not heated and have no ends or sides. The clear plastic film will be removed at budburst to allow the vines to experience normal growing season conditions.

Growers have tried to make up for lack of winter and spring rainfall by putting their drip irrigation on before budburst, but it takes a considerable amount of water to have any effect. www.winebiz.com.au

McCarthy said there was enough evidence from growers in coastal regions to suggest drip irrigation doesn’t work as a substitute for winter rainfall. “Growers have tried to make up for lack of winter and spring rainfall by putting their drip irrigation on before budburst, but it takes a considerable amount of water to have any effect,” he said. McCarthy and Edwards will also investigate how growers can manage salt that builds up in the soil profile when leaching rainfall is lacking. The project will also look at vine storage reserves and vine physiological changes, rootzone water content and climate indices. McCarthy said the research would help determine best vineyard practice for economic sustainability. “If vines go into the growing season with a dry root system, they won’t develop the right amount of canopy and the vines won’t produce high quality fruit,” he said. “So, one it will impact on quality and secondly, it will impact on yield. It’s all about economic sustainability.” Grapegrower & Winemaker

winter in the vineyard

New fittings boast reliable performance FOLLOWING RECENT ACQUISITIONS, Norma has added a range of fittings and pumps to its product portfolio. The company, which specialises in hose and pipe-joining technology, now provides a vast array of push-fit compression fittings, tapping ferrules and tapping saddles. The push-fit compression fittings allow quick assembly and feature a pipe backstop to prevent over-insertion, along with built-in anti-pipe rotation wedges. They also ensure that polypipe connections are made quickly and safely. All Norma push-fit compression fittings, tapping ferrules and tapping saddles are durable, UV resistant,

approved for potable water applications and meet international standards (ISO/ BS/ASNZ/MS/DIN) with various sizes and types available. Norma sales and marketing manager Geoff Griffith said the new range is perfect for viticulture. “The new Norma range of Metric Compression has the same fundamentals as the fittings known and used in the past with confidence and reliability,” Griffith said. “It comes with the added benefits of blue coloured nuts for ease of identification with blue line poly, serviceable O-ring that can be bought from any local hardware store and push-

The new Norma range of Metric Compression has the same fundamentals as the fittings known and used in the past with confidence and reliability Geoff Griffith, Norma Group.

The Norma Pumpmaster Pump.

fit design for easy installation.” The additional acquisition of the Pumpmaster business sees Norma as the supplier of a wide range of high quality water pumps, pressure tanks and accessories that are tailor-made for industrial, commercial, domestic and rural applications. Although the fittings are new to the Australian and New Zealand market, they have already been proven and tested in over 17 countries worldwide, and now the Norma metric compression fitting is a global product. Cabarita Victoria vineyard owner Michael Assimakopoulos said the new Norma Metric Compression fittings have provided to be a valuable investment. “I have recently used the new Norma Metric Compression fittings in conjunction with my Norma Pumpmaster Pump for my PE irrigation mainline. I have used the Norma Clamping products for years and already had confidence in the fitting when it was shown to me,” Assimakopoulos said. “I have now used these in new installation running mainlines or submains, down to lateral and hydraulic lines. Even extending lines for new taps, it’s all very easy with wall mounts for taps, pop up elbows and a wide range of sizes. Also, if I need to do a repair I often don’t need to isolate the water and I can do the repair without having to turn off a whole section of irrigation.” For a full listing of the new ranges, visit Norma Pacific (www.normapacific. com) or Pumpmaster (www.pumpmaster. com.au) to download product catalogues or call 1300 CLAMPS to speak with one of the Norma customer support team members.

All your

wine industry

information needs

online 52 Grapegrower & Winemaker

DailyWineNews e-newsletter • WineJobs • Archived articles • Buyers’ Guide • Wine Industry Directory online • Vintage reports • Wine show calendar

www.

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

www.winebiz.com.au

July 2013 – Issue 594

MADE IN GERMANY

K OUT

FOR OUR NEW L

COBRA

winter in the vineyard

Research compares surface and subsurface drip irrigation systems Computer modelling is helping scientists Vinod Phogat, Dr Michael McCarthy and Mark Skewes to quantify water and salinity distribution under a Chardonnay grapevine in the Riverland. Kellie Arbuckle 0 25 Soil depth (cm)

A SOIL SCIENTIST is using sophisticated computer modelling to compare the performance of subsurface and surface drip irrigation, focusing on water and salinity distribution. Vinod Phogat of the South Australian Research and Development Institute is conducting the research using HYDRUS2D software which is able to imitate real life data to quantify water balance components in particular soil profiles. Phogat is using the software to simulate field data recorded from the 2010-11 and 2011-12 seasons on a Chardonnay vineyard with both surface and subsurface drip irrigation, in South Australia’s Riverland. He said the findings of his research will be used to help develop strategies to improve irrigation scheduling of grapevines and minimise salinity impacts and offsite movement of solutes out of the rhizosphere. “The software requires detailed and accurate information about soil, plant, water and atmospheric conditions on the vineyard site to simulate the water balance, deep drainage and salinity,” Phogat said. Dr Michael McCarthy and Mark Skewes, both of SARDI, are also involved in the project and are looking after the field work.

50 75 100 0

100

River Murray, with a separate water meter installed for each treatment to measure the volume of water applied. The salinity of the irrigation water varied from 0.140.45dS/m during the experiment period. The moisture content and soil solution salinity were monitored spatially and temporally. The soil of the experimental site is predominately sandy in texture. The total rainfall received during the 2010-11 and 2011-12 growing seasons was 342mm and 282mm, respectively.

Results The modelling simulations have been conducted for a subsurface drip irrigation system, and modelling predictions for surface drip system are yet to be completed. The measured weekly

Field data The vines were planted in November 2004 with a spacing of 3.35m between the tree line and 2.5m between the trees. Four irrigation application treatments (at rates of 46%, 62%, 77% and 92%) were maintained based on crop evapotranspiration ET C in both irrigation systems. Similar irrigation scheduling was followed in both systems of irrigation. The drippers were placed at 40cm distance with discharge rate of 1.6 litres per hour in both cases. In the subsurface system, the drip laterals were installed 30cm away from the tree line at a 30cm depth. However, in the surface drip system, the drip laterals were seated at 5cm away from the tree line. Water for irrigation was pumped directly from the

54 Grapegrower & Winemaker

200

300

335

Figure 1. Soil solution salinity (dS/m) distribution in soil under subsurface drip irrigation of grapevine.

The software requires detailed and accurate information about soil, plant, water and atmospheric conditions on the vineyard site to simulate the water balance, deep drainage and salinity. Vinod Phogat, SARDI. www.winebiz.com.au

moisture distribution in the soil was compared with the model-predicted values which showed a good matching at all soil depths throughout the growing seasons. The plant water uptake predicted by the model under subsurface showed that it accounts for only 25-34% of total water application and further revealed that 50% of total water applied through irrigation and rainfall of water was escaping the crop. The preliminary data revealed that plant water uptake was slightly higher under subsurface than surface drip. Similarly, the deep drainage was also higher under subsurface than in surface drip. However, evaporation losses were very higher under surface drip. The predicted average soil solution below the dripper varied from 0.49 to 2.5dS/m, which is well below the threshold salinity tolerance for vineyards. The model produced salinity distribution on 19 January 2011 is depicted in Figure.1. The completion of the modelling study could answer such questions like which irrigation system is efficient in terms of water usage and salinity development in soils; how to further fine-tune irrigations systems to make them more efficient in terms of water application; what impact a particular salinity water would have on the development of salinity in the soil which may affect the crop growth; and what would be the impact of change of rainfall pattern/climate change on the water uptake of grapevine. Phogat will now seek to predict how different types of saline water can affect the soil profile of the same vineyard. July 2013 – Issue 594

Time to assess frost protection options WINTER IS HERE, and with it, the frost season looms again. NZ Frost Fans and Australian are busy installing frost fans across the two countries. The Hastings (New Zealand), company and Frost sister company Australian Frost Fans have been helping growers and wine producers here, in Italy , Turkey and Canada, combat frosts for 14 years. With growers in both Australia and New Zealand relying heavily on frost protection in wine grapes, it may be time to review your current methods of frost protection or avoidance. CEO of NZ Frost Fans and Australian Frost Fans, Steve Haslett says growers who choose to protect their crops with a frost fan see their yields increase, as well as having the added assurance of more security over the future of their crops. “A frost can not only wipe out a crop for one season, it can also affect plant growth for the following year,” Haslett said. “A fan is not just about avoiding catastrophic loss, it’s also increasing a growers current yields and improving the fruit quality.” Environmental requirements to use less fuel and create less noise have driven the development of the FrostBoss C49 Frost Fan. Precision-moulded C49 composite blades offer optimised pitch from the hub to the significantly thinner tips, radically reduce fuel consumption and noise whilst offering a significant increase in the average protected area. See us at WineTech 2013, or contact us on info@nzfrostfans.com, or 1800 797 629 or (61) 8798312.

This vineyard installation helps to protect fruit form sever frost damage. July 2013 – Issue 594

www.winebiz.com.au

www.aussiefrostfans.com www.nzfrostfans.com Grapegrower & Winemaker

winter in the vineyard

Post-frost management key to prevention Kellie Arbuckle

KNOWING THE SEVERITY of frost, and being mindful of the vine growth stage at which it has occurred, could help grapegrowers mitigate the effects of frost in future seasons. Dr Damian Martin is the science group leader of viticulture and oenology at the New Zealand Plant and Food Research Institute. Last month Martin spoke at the Grape Days seminar – a workshop held annually in both the North and South Island of New Zealand to arm growers with the latest findings from viticultural research funded by New Zealand Winegrowers. With more than 20 years of viticulture experience, including 10 managing one of New Zealand’s most frost-prone vineyard sites, Martin knows all too well the detriment that frost can bear. He says there is only so much that can be done during a frost event to ease the impact on vines. This is particularly true for severe frosts – or advective frosts, as they’re known, when the inversion layer is too high. This type of frost occurs when large masses (100s-1000s of kilometres) of very cold air from polar latitudes flow into the affected region. There are, however, a number of factors that growers can take into account after the frost event to help reduce the burden of frost in coming seasons. “The biggest lesson is that prevention is better than cure,” Martin said. “Post-frost event management has two prongs. The most critical is to ensure that frost damage doesn’t also impact the following season’s productivity. You can also make your current season’s crop more uniform and make it potentially ripen earlier.” According to Martin, knowing what to do after a frost event has occurred depends on various factors including: frost severity; the phenological stage of the vine when the frost

Frost Severity Estimation Chart Modified Eichhorn-Lorenz (E-L) Growth Stage Budburst 5

Inflorescence clear 10 15 20

Flowering 25

• the more advanced the phenological stage, the more susceptible the grapevine is to frost • learn how to estimate the potential for frost damage • following an early frost, applications of nitrogen fertiliser and water can help regrowth and restore the vine’s reserves • don’t forget about pest and disease management (especially powdery mildew) • more severe frost damage may require either shoot or cane pruning • the later the frost, the more depleted the vine’s reserves already are • the later and the more severe the frost, the more emphasis must be placed on growing good replacement canes.

occurred; the region and length of growing season available after the frost; the pruning system; the grape variety; and the targeted wine style. Determining the severity of a frost event isn’t always as simple as a visual inspection. “Often the visual symptoms appear progressively, so the damage presents itself over time,” Martin said. He said the next best proxy is to look at the temperature. “If you take an hourly sum of the temperatures below zero and add them together, you will have a frost temperature in degree hours,” he said. Knowing when the frost event has occurred is equally important. Martin says the later the frost event, the more damage at the same temperature. Understanding this information can provide growers with the right information in terms of intervention. Martin says the guideliness aren’t hard and fast, and mostly apply to cane pruned vines, but can help growers make decisions to the benefit of their vineyard.

Guide to pruning inputs after frost

No or light damage

Timing of frost

Moderate damage

Early Spring

Mid Spring

Late Spring

Light damage

1 - No pruning

Moderate damage

1 - No pruning

2A - Prune shoots

Severe damage

1 - No pruning

2B - Prune shoots

3 - Prune canes

-5 Severe damage

-10

Frost Intensity

Frost Intensity Sum of degree hours below zero (C㼻)

Post-frost management tips

-15

56 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

winemaking Lake’s Folly proves its credentials over 50 years YEARS

Pioneered by famous Sydney doctor, Max Lake, the whimsically named Lake’s Folly has become one of Australia’s great success stories.

013

Grahame Whyte

HUNTER VALLEY BOUTIQUE winery, Lake’s Folly is this year celebrating its half century. Winemaker, Rodney Kempe proudly claimed the winery as the longest continuous subscriber to Grapegrower & Winemaker magazine – a wonderful achievement with the magazine also marking its 50th year of service to the Australasian wine industry. “It’s a great publication,” Kempe said. “I’m interested in what motivates both the winemaking and the viticultural side, to read new things and get other people’s opinions.” When the legendary Max Lake planted Cabernet in 1963, his intention was to only make one wine. “He was a big Francophile who loved all French wines – especially Champagne – and it occurred to him later that he might plant some Chardonnay with a view to producing some blanc de blanc Champagne. But in those early days because he only got up here on weekends and even then not every weekend, the first year that the Chardonnay was ready to pick, he came up and it wasn’t ready

so he left it and he came back a couple weeks later, but by then it was too ripe to make a blanc de blanc. “So he put it into bottle and made a Burgundy-style Chardonnay and he jokingly said at the time after he released it to his customers that with the amount of money he made selling his Chardonnay that he could afford to bathe in French champagne. “So that’s how the two wines came about and that’s all we’ve made ever since,” Kempe said. “We’re fortunate to sit on the list of Australia’s most collected wines; Lake’s Folly being Australia’s most-collected Cabernet (alongside the likes of Grange, which is the most-collected Shiraz). A number of the wines on that list are priced in the hundreds of dollars a bottle range, and Lake’s Folly sits at a price point of about $65. So when you compare us in that regard, we’re at the premium end, but we’ve always represented good value.” In 2000 Peter Fogarty purchased Lake’s Folly, after many years of being on the mailing list, bringing Kempe in as

Lake’s Folly winemaker, Rodney Kempe is in his 25th year of winemaking. Chris Elfes Photography 2013.

The Cellar-Mate can’t make the coffee... But it can automatically fill tanks, rack tanks, fill barrels, empty barrels, prepare blends, fill tankers, feed filters, carry out pump overs, fill flex containers...

There is a better way!

Call us ge to arran o a d em

Telephone 03 9455 3339 Fax 03 9459 5232 Email: rapidfil@rapidfil.com.au Web: www.rapidfil.com.au July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

winemaking winemaker. “It’s a pretty simple place to run, it doesn’t need a lot of intervention, it just needs to carry on the way it’s always been done,” Kempe said. The simplicity of the operation is represented by the original A-frame building that doubles as both winery and cellar door and incredibly, the scale of production remains pretty much unchanged. “In those early days they were only making the two wines, and production reached 4000-4500 cases annually and that where we’ve sat for the last 30 years.” “We don’t have any second-tier lines, and everything sells at full tote odds – to many of the top restaurants in the

country and internationally, plus around 65% of the wine is presold to our mailing list every year, so the winery’s closed for between three to five months every year, when we are sold out.” Because demand exceeds supply, Lake’s Folly is able to have one set of rules for everyone in terms of prices. “Thirteen years on, we’ve just come through a very successful period with sales in the last six months, and that to us speaks volumes that we’re still doing all the right things,” Kempe said. “We’re fortunate to have retained a lot of that loyalty, and it’s good to see that Lake’s Folly as a brand is still alive and well.” Stepping into the likes of Max Lake’s

Max Lake prepares the fruit for the first Lake’s Folly vintage in 1966.

shoes must have been a daunting task. However, Kempe never doubted his ability to make good wine. With significant winemaking experience in the Hunter Valley, he had the experience and knowledge to know that armed with a really high-quality vineyard, there was no reason why he couldn’t make the same calibre wines the winery was already famous for. What really concerned him was how the change was going to be perceived in the marketplace and whether the new management would retain the loyalty of its mailing list with the aura of Max Lake in the past. “What could have happened if Lake’s Folly had fallen into the wrong hands, and it could easily have (there were a number of bigger players that wanted it) it could have just become another brand that increased production to 100,000 cases and have lost what makes it unique and so special. “We only ever make what’s grown on the estate – that’s all we’ve ever done. “A true estate – there’s only a handful of them in the Hunter. “In Europe, estates are the norm. The chateau makes the fruit from the vineyard in front of the winery. That’s what we represent. I am the guy who goes out and calls the shots on how I want the vines pruned, how I want the vines maintained, how I want the canopy to be, how I want the fruit load and in turn that then reflects in what’s in the bottle.” Lake’s Folly Cabernets is a blend, generally at around 60% Cabernet, with a little Shiraz and a couple of other Bordeaux blending varieties, Petit Verdot and Merlot. They were included in 1994 after being planted in the early ‘90s. Prior to ‘94, it was mostly straight Cabernet, post-‘94 it became a blend

NEW 2013 EDITION OUT NOW! To order your copy Call +618 8369 9522 VISIT www.olivebiz.com.au MEDIA

INDEPENDENT & AUSTRALIAN OWNED

58 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

called Cabernets. “Every single segment of the vineyard is picked when it’s at its optimum,” Kempe said. “So I will pick seven or eight rows and I will say, ‘I want you to stop here’. “Any isolation of fruit sorting is pretty much done in the vineyard, picking into very small drums, about 80 kg each, and I’ve also got my vineyard manager on the back of the trailer sorting through everything as well. “We’ve got a wee crusher we run it through and then into 2 1/2 tonne open concrete vats.” “It’s pretty standard from then on, we don’t use wild yeast, we use cultured yeast, mostly Bordeaux Red on the Reds, fermentation usually takes about six days. “We don’t have the ability to cold soak, so it’s all very traditional, just fruit straight in and into fermentation. From there it will go down into 300 gallon casks, where it goes through malolactic fermentation and remains there for six months. “From there, around this time, in fact we just did it last week, we will transfer that wine into small French oak barriques, one third new, one third one

Then and now – Lake’s Folly features an iconic winery building.

year old and one third two year old.” Hand bottling follows. “In an era where wine is as much about how well you market yourself as how well your wine is made, Lake’s Folly is the genuine article. Little places like this are really important because the people enjoying their wine on a Saturday

night like to think that this is where their wine comes from. “There are a number of places that really epitomise the whole boutique wine industry – we can’t lose those places, they are too valuable to the Australian wine industry.”

Storage - Fermentation Stainless and Mild Steel Fabrication Australian distributor for

processing equipment Jury Road, Berri SA. Ph 08 8582 9500 Ivan 0429 697 219 Mark 0408 822 434 jma@jmaeng.com.au www.jmaeng.com.au

July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

winemaking

New research sheds light on flavour additives in wine A PhD student is exploring the potential to enhance wine quality using natural flavourings. Kellie Arbuckle

WINE DRINKERS ARE not only more accepting of natural flavourings in wine than they are of traditional additives, but new research shows they also prefer the taste. University of Adelaide PhD student Yaelle Saltman is investigating the potential of natural flavour additives to lift the quality of average-tasting wines in the $10-15 bracket. “What I am researching is how to take lesser quality wines, perhaps due to a poor vintage such as the wet 201011 season, and improve their aroma, complexity and flavour,” Saltman said. The research, which will be presented this month at the Australian Wine Industry Technical Conference, draws on results from Saltman’s earlier work which showed that consumers are generally accepting of natural flavourings in wine. The findings were based on a nationwide consumer survey of about 1300 people, which questioned respondents’ acceptance of additives in food and wine according to their level of knowledge. Respondents were asked to rank on a scale of one to nine their level of acceptance of possible additives to wine for flavour enhancement. The list of additives included natural and artificial flavourings as well as many that are already commonly used in winemaking such as preservatives, acid, oak chips, milk and egg whites. Saltman said the respondents were overwhelmingly in favour of natural

flavour additives being added to wine. “The most interesting finding was that natural flavours were significantly more accepted than many additives already used in wine such as preservatives and tartaric acid,” Saltman said. Natural flavourings ranked about seven out of nine, while tartaric acid ranked around three and artificial flavourings were completely rejected. “When it comes to natural flavours, consumers have shown they are quite accepting which is really good because it’s given us the green light to look at how natural flavourings can enhance wine quality,” Saltman said. In addition to accepting natural flavour additives, consumers have also shown they prefer the wines that contain natural flavour additions over those without them. In reaching this conclusion, Saltman formed consumer focus groups for participants to blind taste four prototype wines that had been developed by adding one or more flavours to the base wines (two Chardonnay and two Shiraz). Data collected from consumer focus groups found that most consumers found the flavoured wines to be more complex, to have a pleasant mouth feel, an uplifting nose and to be less bitter. When asked if they would consider purchasing/drinking wines with added natural flavours the majority of consumers (in particular consumers younger than 35) indicated they would drink/buy such wines provided “they

KEY POINTS • flavour additives – natural and artificial – are used in food production to enhance or preserve aroma, flavour, taste, texture and/or appearance • current legislation does not permit the use of flavour additives in wine production • Saltman’s research shows consumers are accepting of natural flavour additives (but not artificial) in wine and prefer the taste of wines with natural flavour additives to wines without them • her research is the first to investigate the addition of flavourings to wine for the purpose of improving quality • if preliminary findings are anything to go by, Saltman’s research could raise questions over the definition and use of ‘flavour additives’ in wine.

tasted better”. While current laws prohibit the addition of flavourings to wine, Saltman believes her research has the potential to change the mindset of industry about what has traditionally been a controversial topic.

The clear choice in filtration PERLFLO by Australian Perlite | www.ausperl.com.au | 1300 765 925 60 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

“If we can improve the quality of lower price point wines and consumers are accepting of this practice, then why not use it? Natural flavour additives could help Australian wines compete with other New World producers at similar price points,” she said. As well as a researcher, Saltman is also a winemaker and has experienced vintage in several regions including

University of Adelaide PhD candidate Yaelle Saltman.

Bordeaux, Napa Valley and New Zealand. She says she appreciates the concerns that some winemakers might have. “As a winemaker, I’m all for natural flavourings in wine – but with limitations,” she said. “The question is how far you can go to improve wine quality while maintaining consumer acceptance.” She said another challenge will be for the industry to decide how to define a “flavour additive”. “There are quite a lot of additives that are used in wine today that consumers don’t know about, such as oak. While it’s considered a processing aid, all it really does is generate oak flavours in the wine,” Saltman said. “So the industry has ways of adding flavour that benefit the wine without actually making reference to the use of flavour additives. The challenge for industry will be to define what exactly a ‘flavour additive’ is.” July 2013 – Issue 594

Wine rules and the law The Australia New Zealand Food Standards Code – Standard 4.5.1 – interprets wine as: “the product of the complete or partial fermentation of fresh grapes, or a mixture of that product and products derived solely from grapes”. The Code lists several additives and processing aids that can be used in the production of wine, none of which include artificial flavourings or natural flavourings. Wine Australia’s general manager, regulatory advice Steve Guy says the reason the Code does not allow for the addition of flavourings is a historical one. “From a health and safety point of view, there’s no reason why flavourings cannot be added. But if you extract flavours from other fruit into wine, you start blurring the boundaries of what wine is,” Guy said. He says wine could risk losing its status as the ‘product of grapes’ if the Code was to be changed to include flavourings. “The idea of adding natural flavourings to wine comes up against the pretty well established integrity of wine. To start extracting flavours from other fruits or vegetables for wine would interfere with that integrity,” he said. Even if the law was to be changed, Guy says there would be issues around export. “I can’t think of a wine-drinking country, Old World or New World, that would allow a product with flavour additions to be described as wine,” he said. “If there’s a desire and will on part of the wine industry to change the law, it could be done – but it would need to be recognised that although it can be done domestically, it won’t be an easy thing to do in other countries.” The legal requirements for wine production in Australia are outlined in the Australia New Zealand Food Standards Code – Standard 4.5.1 (w w w. c o m l a w. g o v. a u / D e t a i l s / F2012C00776). Saltman will hold a workshop on ‘Using natural food additives to improve the quality and consumer acceptability of wine’ on Sunday 14 July from 8.30am-12.30pm at the Australian Wine Industry Technical Conference, at the Sydney Convention and Exhibition Centre. Participants will get to taste wines, including the prototype wines used in Saltman’s research. Saltman will talk about the results of her research over the past two years as well as future innovation in wine production. www.winebiz.com.au

Wine Analysis mep.net.au/winelab

A U S T R A L I A

Pat. alcohol determination in wines, beers and spirits Anton Paar Alcolyzer® M Series

pH, total titrateable acidity and SO2 Metrohm 916 Ti Touch

Precise CO2 and O2 measurement for still and sparkling wines Anton Paar CboxQC

Vinotrodes superior electrodes for wine labs Metrohm Vinotrode

Portable density, gravity, baume, brix measurement Anton Paar DMA 35

Fully automated pH & TA, integrated degassing Metrohm 855 Titrosampler

Homogenize grape samples in seconds

Metals analysis, antioxidant capacity, UV-Vis spectrometers Analytik Jena

RETSCH Grindomix GM300

Specord, contrAA

available at

MEP Instruments Pty Ltd Australia Tel 1300 720 485 New Zealand Tel 09 912 1330 www.mep.net.au

Grapegrower & Winemaker

winemaking

Chinese work experience for winemakers This article was previously published in NZ Winegrower Magazine, Issue 78, Feb/March 2013. Tessa Nicholson

IN WHAT HAS to be one of the most novel ways of promoting a wine region, the Ningxia Wine Challenge has also provided the local province with an abundance of international knowledge. The Ningxia Wine Challenge was first promoted last year, as it advertised for 10 international winemakers to come to the Chinese northwestern wine region, to take part in the 2012 vintage. The two-year contest would see each of the successful winemakers select grapes and make firstly a red wine, then a year later return to make a white wine. Each winemaker would also be given the opportunity of returning to Ningxia up to three times to oversee the wine’s development. All expenses would be paid, but there was an even greater incentive. Each of the red and white wines would be judged by an independent panel in 2014, with the winner of each category taking home US$31,000. Some incentive you would agree. Ningxia, which is one of China’s six major wine-producing regions, has already gained a reputation for stunning reds. To the extent that in a blind tasting in 2011, where judges compared five Bordeaux and five Ningxia wines within a similar price bracket, four Ningxia wines were selected in the top five (the judging panel consisted of five French and five Chinese). This winemaking competition however, was seen as a novel way of bringing the quality of the region’s wines to the attention of the media through the successful applicants talking about their experiences. Initially the competition was advertised in late July. By early September, 10 winemakers had been chosen and were prepared to head away in time for vintage 2012. However, two had visa issues and one had a family matter that meant they couldn’t take part, leaving just seven winemakers, two of whom came from New Zealand Dave Tyney and Patricia Miranda, from Marlborough. Both admit they were intrigued by the competition and the opportunity to experience Chinese wine production at the ground level. Tyney has links to the country, as his parents have lived in Shanghai and Beijing for the past few years. For Miranda, though, it was her first experience of the vast country.

62 Grapegrower & Winemaker

A B

A. Dave Tyney and Patricia Miranda among the vines prior to harvest. B. The winery built specifically for the seven winemakers taking part in the competition.

Ningxia as a province is in the bottom five, when it comes to GDP in China due to its predominant agricultural base. However of the six main wine regions within the country, Ningxia is flagged as producing the highest quality red wines. It is also on track to expand on an exponential level. Tyney said to say they were treated as royalty, was putting it mildly. There were three banquet meals a day (starting with breakfast), vineyard and winery visits and always lots of Ningxia wine. That went on for two weeks before the winemakers even had the chance to start the real work. “We were based in the city of Yinchuan, (population 4 million),” Tyney said. “Everyday we would visit a different vineyard in the morning, then the owners of the winery would take us www.winebiz.com.au

out to a banquet lunch where we would get through about two dozen red wines. Then we would shoot out and look at the winery and do further wine tastings. We had to do that for two weeks and by that stage we were ready to start work.” Miranda said while that two-week period was very much a learning experience, it was also a time of exchanging ideas within the vineyards and wineries they were visiting. While money and resources don’t appear to be a problem, the lack of experience in some cases, particularly in terms of viticulture, stood out. “The wineries look fantastic, they are impressive buildings with the best equipment,” she said. They are often massive in terms of how much they can produce, but there is no correlation between current production July 2013 – Issue 594

New range of pneumatic presses, New models crushers & a selection of grape equipment

The competition winemakers sorting the fruit at harvest time.

and the wineries’ capacity. They are building for what they will produce in the future, although there seems to be a need for more focus on how to make the winery more efficient in all areas.” In terms of viticulture, Ningxia couldn’t be more different to New Zealand. Trellising in particular. Given the extremes of temperature, the vines are pruned straight after vintage, so they can be buried prior to the winter snows arriving. This means the vines don’t have significant trunks, instead growing unconventionally and can look like an uncontrolled tree. This in itself leads to issues during the hot, humid summer months.

They want to be the best in China, so it is fantastic to be a part of that. Patricia Miranda

Added to that, the majority of locals don’t actually own the land, and most are former farmers of other agricultural products, turning their hand to viticulture on advice from the government. There appears to be a lack of ownership of the vineyards, creating a dearth of viticultural understanding. “The wineries need to increase communication with the growers,” Tyney said. “The majority of growers focus on producing grapes that look good, (like July 2013 – Issue 594

table grapes) rather than focusing on yield/vine balance and flavour of fruit.” So how did both winemakers find the 2012 vintage? Like many around the world, it wasn’t the best apparently. Disease due to the conditions during vintage was rampant. “Yields were down and disease was up, and that all stems back to good vineyard practices,” according to Tyney. “You couldn’t pick when you wanted to, you had to pick before disease set in. Having said that, there were vineyards that didn’t have much disease, where they could get the fruit ripe and the fruit quality there was quite good.” All the competition winemakers were given a parcel of Cabernet Sauvignon, all coming from the same vineyard. They then had the facilities of a brand new winery to produce their wine in. Those wines are now resting in barrels, and each winemaker will be able to make up to two trips to oversee any further development. In September they will all head back for vintage 2013, where their task will be to produce a Chardonnay, under similar conditions. The same fruit, from the same vineyard, made in the same winery. The final trip back to Ningxia will occur early next year, when the wines will be bottled and judged. Although both Miranda and Tyney say it is unlikely to be their last trip back to the region overall. Both have been entranced by their experiences and would like to think they could be of use in any future development of the Ningxia wine region. “For me, to be involved with people so interested in learning and growing in the wine industry was an amazing experience,” Miranda said. “They want to be the best in China, so it is fantastic to be a part of that.” www.winebiz.com.au

R.D. TALLARIDA ENGINEERING

10-16 Syme Street, Brunswick, Vic 3056 P: (03) 9388 0588 or (03) 9380 5438 F: (03) 9388 0710 M: 0419 345 394 E: talarc@bigpond.com.au www.tallarida.com.au Grapegrower & Winemaker

winemaking in brief Cellarmaster Wines cops $110,000 fine for spam

Riesling Challenge attracts top judges

Nominations open for Young Winemaker 2013

Cellarmaster Wines has paid a $110,000 infringement notice after Australia’s media authority found the company sent marketing messages that did not comply with the Spam Act. Some of the messages, which promoted Cellarmaster Wines’ online website, were sent without an opt-out facility, while others were sent to customers who had previously chosen to opt out of its email promotions. The Spam Act requires that all marketing emails are sent only with the consent of the recipient and provide an opportunity for recipients to opt out of receiving further marketing messages. Australian Communications and Media Authority chairman Chris Chapman said Cellarmaster Wines had simply failed to take sufficient care in managing its Spam Act responsibilities. “As a result, Cellarmaster Wines has found itself in hot water, not only with the ACMA but with its customers,” he added.

US-based wine writer Dan Berger is among three renowned international wine judges who will be judging at this year’s Canberra International Riesling Challenge. Joining Berger in judging will be Alsace-based wine manager and judge Valérie Dirringer and Alexander Kohnen, managing director of the International Wine Institute in Germany. Australian members on the judging panel are Orlando Wines senior white winemaker Don Young, Pooley Wines winemaker Anna Pooley, and Wines by KT winemaker Kerri Thompson. This year’s associate judges will include Peter Nixon from Dan Murphy’s, Brian Sinclair from Brindabella Hills Winery, Jacob Stein from Robert Stein Vineyard and the winner of the 2011 CIRC Encouragement Award for up and coming Riesling winemakers. The 2013 Canberra International Riesling Challenge will be held from 7-12 October 2013. Judging will take place from 8-10 October, and winners will be announced at the awards ceremony on Friday, 11 October.

The Wine Society is calling for nominations for the 13th annual Young Winemaker of the Year awards. Open to Australasian winemakers, the awards promote winemaking excellence through the recognition and reward of talented young winemakers. Eligible winemakers (aged 35 years or under) are invited to nominate for the awards by submitting three wines. Last year’s Young Winemaker of the Year, Nick Picone from Villa Maria Estate, will join respected judges Ian McKenzie, Toni Paterson MW and James Halliday to judge the wines. The 2013 awards will provide a unique opportunity for sponsors, media and invited industry members to participate in the judging of the Supporters’ Choice, while the ultimate peer award – the Finalists’ Choice – will be judged by the collective palates of the top 10 finalists themselves. Nominations close Friday 30 August, at 5pm. For more information, visit www.youngwinemaker.com.au

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

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

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

64 Grapegrower & Winemaker

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

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

July 2013 – Issue 594

WayWood pioneers Montepulciano charge WayWood Wines HAS become the first winery to release a Montepulciano produced and sourced from McLaren Vale. WayWood Wines winemaker and owner Andrew Wood said the Italian variety grows well in McLaren Vale. “Our 2012 Montepulciano is a lower alcohol and lighter style of wine,” Wood said. “The vine itself is both heat and drought tolerant so it can cope with McLaren Vale’s heat spikes, and not needing as much water is certainly a drawcard for growers.” Wood treated Sea & Vines festival goers to the first glimpse of WayWood’s 2012 Montepulciano over the June long weekend. It is the latest release in the boutique winery’s varietal range, which includes Tempranillo, Sangiovese Cabernet, Cabernet Franc, Nebbiolo and Pinot Grigio. Wood has a minimalist approach to winemaking, using limited yeast and additives in the production of WayWood wines. “Our wines are left in their raw state so you can really get a feel for the variety,” he said. His passion for alternative varieties stems from his European heritage, along with his years spent as a sommelier and restaurant manager in London and vintages worked in Portugal, Italy and the UK. “My long-term focus is to combine my European heritage with the current interest in alternative varieties in Australia, exploring what will shine from McLaren Vale,” Wood said. “It fits in well with the WayWood philosophy of making foodfriendly wines that have inspired me on my travels through Europe.”

winemaking innovation Throughout Australia and NZ Oak Barrels Barrel Accessories Oak Cuves & Vats Barrel Alternatives Micro-Oxygenation Yeast Supplementation Malolactic Bacteria Tannins Stainless Steel Tanks Winery Equipment Brewing Systems

Andrew Wood of WayWood Wines in action.

Hewy’s Filtration Services

Turning Wine into Song

For further information, please contact Kauri

Specializing in professional mobile crossflow filtration in s.a. Hewy 0488 439 937 www.hewysfiltration.com.au July 2013 – Issue 594

NZ Tel: 0800 KAURIWINE NZ Fax: 04 910 7415 Email: winery@kauri.co.nz

www.winebiz.com.au

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

Grapegrower & Winemaker

winemaking

Natural wine – the infidelity of classification Max Marriott

BY ALL ACCOUNTS, there are two things that really annoy people about natural wines. First is the naming of natural wines as ‘natural’ wines. Whether you’re a dyed-in-the-wool outspoken critic of these wines, or a closet lover, both sides seem in agreement – the classification is a misnomer and confuses the situation. To set the record straight, I like Mike Bennie’s definition: “If you were to colour in the dots for ‘natural wine’, you’d likely encounter mantra about organic or biodynamic viticulture, no chemicals/additions in vineyard or winery, no industrialised machinery use (like RO machines etc), indigenous yeast fermentation, less new oak, minimal sulphur additions (if at all), gentler handling of fruit and interest in minimal intervention between vine and bottle.” Secondly, some would argue (quite strongly I might add) that natural wines are predisposed to faults and invariably these faulty wines find their ways onto elite wine lists and glass pours at trendy bars. There is truth in these assertions, just as there is truth that the converse

applies, and I can’t help feeling sorry for all of the natural winemakers out there who are crafting exceptional wines free of fault, free of marketing pomp, free of self-classification, who are discredited by the malignant minority. It’s a very topical issue, natural wine, and one that has swept through Australia in the last five or so years and one that is just beginning to surface in New Zealand. Perhaps it’s just a fad, the media tart, like organic and biodynamic wine before it and orange wine (white grapes with extended skin contact) more recently. Stuart Knox, Sydney Sommelier and owner of Fix St James, lends his thoughts to the debate. “The short answer is I like a lot of natural wines. To me they’re a unique group of wines that is only loosely defined as a style. I appreciate the lack of artefact that they possess. However, there are still some horrid examples out there. Certainly I think the idea of natural wines is appealing to the consumer, much as organics in food is appealing. However I don’t use natural as a selling point, it’s just part of the narrative. The good natural wines are great, often with

You might wonder why some would bury a wine in the ground in an amphora. It’s not hard to understand, really. It’s for the same reason we bury the dead in the ground – to make the smell go away and stop the spread of disease. Ron Washam, HoseMaster of Wine.

interesting flavour profiles. The bad natural wines exhibit lazy and dirty winemaking hiding behind the ‘natural’ veil. I think the buzz, hype and vitriol will settle down and we will just return to wine, not labelled as natural or otherwise.” Winemaker Andrew Hedley of Framingham Wines in Marlborough is also an importer of various European wines (the Oh So Pretty! portfolio), including a selection of natural wines. He concedes that some natural wines are indeed faulty, yet he admires the movement for its desire to create interesting wines that are far removed from the homogenised garbage on the bottom shelf. “Some natural wines can be extreme, turbid, fizzy from re-fermentation, have elevated volatile acidity or aldehydes, and some of the whites can be funny colours. Some are just plain mental. But many can provide fascinating, cerebral and perception-changing drinking experiences if you have an open mind. That said, there are also many natural wines that are not extreme at all, with none of the above ‘attributes’ that can be perceived as faults in the minds of many of the more vocal critics of the movement, and it has to be said to many more quiet observers as well. “Personally, I’m no evangelist for the movement. I’ve been drinking lots of natural wines over the last five years or so, many have been fabulous and some have been disappointing. In other words, there are good and bad natural wines, just as there are good and bad ‘conventional’ wines (if there is such a thing).” Roseworthy-educated New Zealand

2013 Edition OUT NOW

PRINT & ONLINE Access via www.winebiz.com.au PROVIDING SOLUTIONS TO THE WINE INDUSTRY

66 Grapegrower & Winemaker

To order your copy: Phone: +618 8369 9500 Email: orders@winetitles.com.au Visit: www.winebiz.com.au

www.winebiz.com.au

July 2013 – Issue 594

Natural wine - a short history A century ago, French winegrowers from the Langeudoc region staged a massive protest that culminated in the law of 29 June 1907, prohibiting the addition of water or abusive sugar additions to wine. Placards with slogans of ‘Viva le vins naturel!’ were donned as part of the march. This marked one of the earlier questionings of modern wine’s integrity. Since then, particularly in the last 20 to 30 years, consumers have become the torchbearers, with greater interest in healthier eating, artisanal produce, organics, biodynamics and sustainable farming – and winemakers have answered the call. There are now sustainability programs in every wine-producing country in the world and the questions of integrity have, at the very least, forced winemakers to question their own practices and methods. Beaujolais vignerons Jules Chauvet and Marcell Lapierre were two of the leading pioneers of the past 50 years. Many French and Italian winegrowers have rallied behind the natural wine movement, establishing organisations specifically for this purpose: Association des Vins Naturels and Vini Veri respectively. There are various trade shows now that draw on producers from all over the world (such as RAW – Real Artisan Winegrowers) and international groups that have been formed for the collective intent (such as Renaissance des Appellations), groups that don’t necessarily enforce natural wine as a prerequisite, but a quick glance at members will soon reveal that many align themselves to a similar ethos.

winemaker, Jeff Sinnott offers up a candid, no-holds barred perspective on the natural wine dogma. “We need to be careful in differentiating reckless or irresponsible addition, or the opposite, which in my view is just as big a crime. This is where the drinkability factor is at odds with what some perceive ‘natural’ wine to be. It was interesting to talk with a well-known Australasian journalist at a recent pinot conference about acid addition. He seemed quite taken aback when I suggested that a vast majority of the wines he was enjoying had been acidified in some way. It seemed that he had developed a position where, in his opinion, acidification was a bad thing but in the same breath picked out a wine as having great natural expression that I know for sure had 2g/L tartaric added at the crush (the winemaker is a good friend of mine). “He obviously does not understand the real contribution that Max Schubert gave the global wine industry. Yes, Grange is more famous, but the understanding of wine pH was far more useful. We are often led by the notion of what we like to believe of something rather than the reality of what is actually happening. Here the journalist was appreciating a rational but not excessive approach to amelioration. I for one would rather carefully trial and make additions based on sensory and analytical evidence rather than stick to a doctrine for the sake of purity and end up with something that no-one wants to stick in their mouth.” “I was once asked by a client to make their wines ‘natural’. Their attitude changed when they got their first product recall. Enough said. And don’t get me started on orange wine! Clearly wine invented for masochists.” July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

Last chance to enter 2013 Riverina Wine Show A UNIQUE SHOW on the Australia wine show calendar, the Riverina Wine Show invites wines from a vast array of styles to R I V E R I N A join over 800 others to WI N E M A K E R S be judged in Griffith, A S S O C IA T IO N NSW on 27-29 August 2013 (entries close on Friday 19 July). As well as continuing to highlight the excellence of premium wines from all of Australia’s wine regions through the awarding of special trophies, the show is different in also seeking to recognise the excellence of popular premium wines, those wines which are widely available to the general public. To be eligible, a wine (red, white or sparkling) must be widely available to the general public, with a production run of at least 45,000 litres with at least 9,000 litres in bottle at the time of entry or judging. Twenty-two major trophies will be awarded in total and entries are not just limited to Riverina regional wines. Les Worland, president of the Riverina Winemakers Association said, “The show is a valuable opportunity for local producers to benchmark their wines against other regions, but more significantly, given the nature of the producers in the region, we have a greater interest in nationality. Riverina wineries produce one in four glasses of Australian wine and draw fruit from all over the country. To us it is quality, as opposed to origin, that’s ultimately important”. The talented palate of Ben Edwards (co-contributor to James Halliday’s Wine Companion and president of Sommeliers Australia) returns as the 2013 Chair of Judges, and will be joined this year by international guest judge Madeleine Stenwreth MW. Madeleine became one

NEW!

of the first Swedish Sommeliers in 1990 and since then her talented palate has seen her judge at wine shows around the world and achieve Master of Wine status in 2008. Edwards expressed his commitment to the show when commenting on previous year’s results, “The Riverina Wine Show reveals the depth of quality and diversity in Australian wine, by awarding many different styles and regions with top awards. The consumer is the big winner, with plenty of widely available wines receiving awards, ensuring that no matter what people’s level of passion or knowledge of wine is, they are sure to get plenty of bang for their buck”. Key Dates Entries close: 19 July 2013 Judging: 27 – 29 August 2013 Award presentations: 7 Sept 2013 Entry forms and online entry can be found at www.riverinawinemakers.com. au or by contacting Stuart McGrath-Kerr on 02 6964 3504.

Tony Titheridge samples the selection in the 2012 Riverina Wine Show.

Sweet wine a highlight The 2013 International Sweet Wine Challenge returns to once again showcase the diversity, quality and innovations of sweet wines. Australia’s leading wine show dedicated to the delights of non-fortified sweet wine is inviting wine producers from all around the world to submit their wines into the awards until 16 August, with judging taking place on 29 August. The judging panel will again be led by Ben Edwards, who will be joined this year by international guest judge Madeleine Stenwreth MW. “The amazing diversity of sweet wines crafted in some of the greatest and most famous wine regions of the world is truly unique. It is however also a wine category which definitely deserves a lot more attention in order to make a revival possible! It is especially important during these times when all things sweet are banned from our dinner tables. This makes it even more important to educate and inspire the global wine drinker about the sheer enjoyment of a natural sweet wine derived from grapes and bursting with personality and a great story to tell,” Stenwreth said. Entry at www.sweetwinechallenge.com.au

Introducing our latest New Generation Wine Barrel Cleaning unit

Type BRA

(H.S.)

Hydro Drive (Model BRA 4.02 HD) Enquire today about our water motor drive versions of Wine Barrel Cleaners as well as our very popular electric motor drive portable units. We have a system to suit any application or budget and can also offer custom built semi automatic dual barrel cleaning systems such as the BC2.

MOOG SYSTEMS AUSTRALIA Unit 23, 7 Salisbury Rd, Castle Hill NSW 2154 – P (02) 9899 4844 F (02) 9899 4855 info@moogsystems.com.au – www.moogsystems.com.au

68 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

products & services

New pallet truck goes where forklifts can’t MATERIALS HANDLING EQUIPMENT supplier Yale has created Pedestrian Pallet Trucks to provide operator comfort, ease of use, reliable performance and energy efficiency. The Yale MP20 Pedestrian Pallet Truck series offers a choice of 1125mm or 1173mm long forks, with a 670mm fork spread and a 2000kg load capacity. Matthew Cappello of Riverina Lift Trucks Pty Ltd said the trucks are designed to be used around a winery where forklifts have no access, such as the bottling line. “They load all the dry goods onto the lines as forklifts are unable to get between the lines and underneath conveyor belts,” Cappello said. The trucks are also ideal for use in applications including logistics operations, intensive vehicle and trailer charging and discharging, cross docking and horizontal transport over medium to long distances, order picking and production line feed in temperatures ranging from 0-49°C. The Yale MP20 Pedestrian Pallet Truck offers a number of comfort and ease features. These include an impact-resistant, ergonomically-designed midmount control handle with cushioned return spring plus a large, turn-table steel bearing for improved manoeuvrability with reduced steering effort.

Performance is also enhanced by a short tilt control arm which delivers a tight turning radius. The cost of ownership is reduced thanks to lowmaintenance brushless AC traction control and the tough and durable new frame design. According to Cappello the trucks are already gaining interest, with a couple already having been sold to wineries in the Riverina. Developed and produced by NACCO Materials Handling Group, the Yale MP20 Pedestrian Pallet Truck is available from Riverina Lift Trucks in Griffith for $7500 plus GST and from other Yale dealers in Australia. For more information about the Yale MP20 or to find you nearest Yale dealer, visit: www.yale.com.au

The new MP20 Pedestrian Pallet Truck by Yale.

EQUIPMENT & SUPPLIES

Barrel quality oak that’s good for the environment and your budget. Reclaim the oak trapped inside your decommissioned barrels with Ausvat’s patented Oakbak technology. From just a single barrel, existing clients are treating up to 3000 litres of wine. Your barrels can be stored off-site and recalled for processing when required. The reclaimed oak is toasted to perfection, ensuring absolute freshness just prior to insertion. Replicate the diversification of your barrel program with the world’s most sustainable source of oak .

Contact Ausvat for more information on (08) 8557 1022 or visit www.ausvat.com

July 2013 – Issue 594

National Telephone: 03 9555 5500 South & Western Australia Telephone: 0401 560 550 NSW Telephone: 0447 020 313 E-mail: info@grapeworks.com.au www.winebiz.com.au

Grapegrower & Winemaker

essential oenology

Be cautious with alcohol statements on wine labels

Greg Howell

THE ACCURATE MEASUREMENT of alcohol in wine is relatively easy for experienced laboratory operators with the correct equipment and techniques. The use of this measurement on labels, however, is a regulatory minefield. In this article we discuss the best technique to measure alcohol and the best way to use the data correctly.

Why measure alcohol content? Many parameters are measured when making wine such as sulphur dioxide, pH, malic acid and alcohol. Some of these, such as sulphur dioxide and pH, are measured to ensure the wine is stable and will not deteriorate over the span of its life. The alcohol in wine, whilst obviously providing some stability against microbial growth, is not a critical stability parameter in the normal range of

Ebulliometry has used little-changed equipment from the same French manufacturer for over 150 years.

70 Grapegrower & Winemaker

table wine. So why do winemakers need to know this value accurately? In Australia and most other countries, the only analytical measurement that is required by government regulation to be printed on a wine label is the ethanol (commonly referred to as alcohol) content. This is the main reason why accurate alcohol results are needed. All alcoholic beverages are subject to taxes which vary between different types of drink; for example in Australia beer is taxed differently to wine or spirits; this taxation varies between countries, however that discussion is beyond the scope of this article.

Measurement techniques The techniques for the measurement of alcohol in wine are many and varied. This topic was covered by the author in a previous article in this journal and little has changed with these techniques in the intervening nine years. In fact, one of the most common techniques is ebulliometry (though it can also be one of the least accurate) which has been performed by virtually the same piece of equipment from the same French manufacturer for over 150 years! The author was fortunate to visit the Dujardin and Salleron factory in France this year and observed the original instruments from the 19th century. Not much has changed since then, although an electronic version of the classic ebulliometer is now available. The most commonly used techniques discussed in the 2004 article were: • Distillation/Densitometry • Distillation/Hydrometry • Distillation/Pycnometry • Ebulliometry • Gas Chromatography (GC) • Near Infra-red Reflectance (NIR) • High Performance Liquid Chromatography (HPLC). These techniques vary in accuracy, cost of setup, ease of use and range of alcohol content covered. Setup costs depending on the technique chosen can vary from less than $1000 to over $100,000 and accuracy is one critical parameter that must be considered. The above mentioned techniques vary widely in their accuracy from more than +/- 0.5% to the most accurate at +/-0.1%. A good accredited wine lab in our experience would be providing this testing with a tolerance of typically +/- 0.1%, although this will www.winebiz.com.au

depend upon the equipment used and experience of the lab.

How accurate does the final result need to be? The ‘tolerance’ for the alcohol label statement from different wine producing and importing countries is shown in Table 1. The data in Table 1 is a summary obtained from the ‘Label Guides’ from the Wine Australia website. The logic behind the variance in the different tolerances for different countries and wine styles escapes the author; in fact the logic (or lack of it) is seriously flawed. For instance, in Australia why is the tolerance for fortified wine 0.5% and yet for table wine 1.5%? From our experience, fortified wine is as difficult, if not more difficult, to measure to the same level of accuracy than table wine. Table 1. Tolerance for alcohol statement. Country

Table wine

Fortified wine

Sparkling wine

Australia

1.5%

0.5%

1.5%

European Union

0.8%

Canada

1.0%

0.5%*

USA

1.5%

1.0%**

*content above 16%. **content above 14% NB: European Union requirements have recently changed. Previously the alcohol content was required to be stated to the nearest 0.5% and now it is to be stated to the nearest 0.1%.

Standard Drinks legislation In addition to a statement of alcohol content in Australia and New Zealand, wine labels are required to contain a Standard Drinks statement. The Food Standards Australia New Zealand (FSANZ) Standard 2.7.1 specifies the labelling requirements for alcoholic beverages for Australia and New Zealand. The standard states that “the label on a package … must include a statement of the approximate number of standard drinks in the package” and that “standard drink means the amount of a beverage which contains 10 grams of ethanol, measured at 20°C.” In regard to Standard Drinks, below is an example of a label statement from FSANZ: “For a 750mL bottle of 12.5% wine: ‘CONTAINS APPROXIMATELY 7.4 STANDARD DRINKS’”

What data should you use on your label? July 2013 – Issue 594

Your Expert Partner for agricultural technology

»Great wines are not created by accident.« Premium solutions and services for the wine industry > Complete range of pipettes, burets and dispensers in research quality > Centrifuges and PCR machines for groundbreaking wine research > epServices—installation, maintenance and calibration from a single source

winemaking An electronic version of the classic ebulliometer is now available.

If you have a wine that is tested by an independent ISO17025 accredited laboratory (such as Vintessential) and you receive a laboratory report that states your wine has, for example 14.0% alcohol, what are you obliged to report? From our understanding you could use on your label a figure anywhere from 12.5-15.5% (i.e., a tolerance of +/- 1.5%, not taking our precision into account). We are not implying you should use a number different to what we provide, but it does appear that this is a possibility. So if you use 12.5% as the alcohol statement on your label, what number would you use for calculating your Standard Drinks statement? Should you use the 12.5% on your label or the accurately reported 14.0%? If you use 14%, the standard drinks would be 8.3; if you use12.5%, the standard drinks would be 7.4 – almost one whole standard drink different! As we interpret the Standard Drinks Statement clause in FSANZ Standard 2.7.1, it would appear that you should use the ‘actual’ result that is provided. If you do but then use a different number for the Alcohol Statement then this certainly creates an anomaly between the two alcohol statements on your label.

Recommendation As an upshot of this anomaly we highly recommend that producers selling wine in the domestic market use the accurate alcohol content provided by a reliable laboratory on their labels for both alcohol content and Standard Drinks statements. This will avoid potential repercussions from both the marketplace and regulators. With increased scrutiny of the wine industry by anti-alcohol action groups, the potential difference in the reporting of Standard Drinks could become problematic.

Caution against using the expression ‘Low -alcohol wines’

AdelAb Scientific Direct importers of GLASSCHEM distillation systems for the determination of Volatile Acids, Sulphur Dioxide and Alcohol in wines. Available in single or multiples of each parameter or in different combinations.

With the current interest in producing and marketing ‘low alcohol wines’, an interesting clause in FSANZ standard 2.7.1 may be cause for reflection for some wine marketers: “An alcoholic beverage which contains more than 1.15 % alcohol by volume must not be represented as a low alcohol beverage”. That is, any wine produced and sold in Australia or New Zealand (unless lower than 1.15% alcohol – and who makes that?) should not be referred to as a low alcohol wine. From all the discussion of low-alcohol wines in wine magazines this does not appear to be the current situation.

References

Howell G.N; Vallesi, M; “Which alcohol analysis method should you use?” Australian and New Zealand Grapegrower and Winemaker, 2004 Wine Australia website, www.wineaustralia.com FSANZ website, www.foodstandards.gov.au

Greg Howell is managing director of Vintessential Laboratories. Vintessential operates consulting wine laboratories in Victoria, Western Australia and Queensland. He can be contacted by email on greg@vintessential.com.au. A number of articles on related topics can be accessed on the www.vintessential.com.au website.

Shown: Combined VA, SO2 and OH in one unit

Email info@adelab.com.au

http://adelab.com.au/brand/glasschem/ 72 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

Wine chemistry symposium to explore analytical metabolomics The 2013 In Vino Analytica Scientia Symposium takes place this month in France with a special focus on analytical chemistry. Kellie Arbuckle

WINE SCIENTIST LEIGH Schmidtke is the only Australian of nearly 160 applicants who will present their research this month at the In Vino Analytica Scienta Symposium. A senior lecturer at Charles Sturt University, Schmidtke will present on his latest research, which seeks to link consumers’ assessment of wine tastes with chemical compounds. The symposium is a key event on the annual wine calendar and provides a unique platform for wine scientists to discuss their research, with a focus on analytical chemistry. About 160 researchers from all over the world will present their research at the symposium, which takes place from 2-5 July at the Faculty of Sciences in Reims, France. Unlike previous years, this year’s event has an emphasis on metabolomics; that is, the identification of chemical markers that characterise a particular variety. Schmidtke, who started his research in 2010, is currently focusing his research on Hunter Valley Semillon from a range of vintages. He said the findings could help winemakers to produce wine that consumers prefer. “There is often more than one compound that contributes to a particular aroma in a wine. We’re trying to extract

information from those compounds so we can match them to sensory features that consumers rate highly in a wine,” Schmidtke said. “The research is important because it will enable us to identify the groups of aroma compounds that are associated with the development of particular styles of wines. “Once they’re identified, we can then try to determine the factors that influence the concentration of the compounds in the wine and map them to consumer sensory preferences.” Whereas previous research of this kind was subjective, this research is objective, meaning Schmidtke is using independent sources of measurement to assess the wines. Schmidtke said the event would be a great opportunity to meet like-minded researchers. “The symposium will allow me to hear about what other researchers are doing and to see where things are headed in the world of wine science research,” he said. Melbourne University honorary principal fellow Geoff Scollary and Liz Waters, program manager for the Grape and Wine Research and Development Corporation, will preside on the scientific committee, along with several other delegates from around the world, to assess who is best to present and when.

IN VINO ANALYTICA SCIENTA 2013 The purpose of this international meeting is to gather researchers, oenologists and professionals dedicated to the different aspects of wine production: from environmental concerns to vines, grapes, and final products, establishing a forum to discuss and present the latest developments of analytical chemistry. This year’s event has a special focus on: • chemical analysis and composition of grapes, wines and spirits • chemical and biochemical reactions • metabolomics, chemometrics and authentication of products • sensory analysis • sensors and biosensors. The conference series was initiated by the Divisions of Analytical Chemistry and Food Chemistry of the European Association for Chemical and Molecular Sciences (EuCheMS), with Professor Christian Ducauze as ‘founding father’ and Chair of the In Vino conference Presidium.

jobs .com.au

Incorporating mywinejob.com.au

more jobs more winery positions more viticulture positions more industry positions MORE OFTEN… and listed with DailyWineNews For further information contact Andrew Dawson at jobs@winebiz.com.au or by phoning +618 8369 9500 or post your ad online at winejobs.com.au Post your classified listings on the wine industry’s most trusted website, www.winebiz.com.au created and managed by PROVIDING SOLUTIONS TO THE WINE INDUSTRY

July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

winemaking

Treating winery wastewater – the biological way JJC’s Mike Carson writes about the winery wastewater tour and the presentations on the same topic at the recent Winery Engineers Association conference. THE W I N ERY E N G I N EER S Association (WEA) conference was recently Winery conducted at Serafino wastewater Winery in McLaren Vale. The theme for the 2013 conference was ‘Tastes of the Future’ with the focus on the production methods and influences associated with low alcohol wines and alternative grape varieties. The WEA also placed a priority on the biological treatment of wastewater with a full day workshop and conference presentations examining some of the practical aspects associated with winery wastewater treatment and reuse.

Wastewater tour The tour was organised by Geoff Leighton of the WEA and started when a group of about 30 participants assembled at the Rosemount Estate winery in McLaren Flat. Rosemount do many things well, but their achievements in cleaner production clearly lead the industry. Treatment plant operator Craig Galletly took the group on a tour of the wastewater facility that, like many plants, has grown and adapted to changing circumstances over the years. The plant now includes a Baleen Filter for solids removal, 750kL of surge storage in concrete tanks, and a 1.5ML aerated dam combined with a 250kL concrete aeration tank that uses activated sludge operating as a sequencing batch reactor (SBR) to biologically treat the wastewater. Rosemount also has a V-Belt for biosolids dewatering. The next stop was the treatment plant at Wirra Wirra. Designed by JJC, the Wirra Wirra plant includes a rotary screen, settling tank, 250kL surge storage and a 250kL aeration tank that operates as an SBR with activated sludge. Treated water is decanted to a 3ML lined dam where it is stored prior to irrigation of carefully selected indigenous species. Richard Wellsmore provided an overview of some of the challenges of biodynamic winemaking and how wastewater management fits into the Wirra Wirra approach. After lunch the group headed to d’Arenberg winery where maintenance manager Andy Davis gave an overview

74 Grapegrower & Winemaker

of wastewater treatment at his site. A highlight was the use of fine bubble diffusers for aeration. The diffused air system is very efficient and allows for lower power input from the air blower. d’Arenberg also have a 3ML lined dam for water storage and a substantial area of vineyard for water reuse. The final stop was the Christies Beach Sewage Treatment Plant (STP). While the scale of the plant at 30ML/day was much larger than even the biggest winery plant, the biological treatment process using activated sludge to remove organic waste is the same, and it was interesting to compare and contrast the equipment and methods employed. The treated water from Christies Beach is the major water source for Willunga Basin Water that supplies treated water for irrigation of vineyards around McLaren Vale.

The design and operation of the biological treatment plant The first presentation provided an overview of winery wastewater treatment and discussed some of the key challenges faced during the vintage period. Biological treatment of an organic waste stream, like winery wastewater, relies upon the growth and then removal of micro-organisms that consume the substrates that might otherwise overload and pollute the natural environment. The process that is typically used has been adapted from conventional sewage treatment processes that were developed about a century ago. Raw wastewater is screened to remove coarse solids such as grape seeds and then settled to remove fine solids before being collected in a surge tank. From there, the waste is delivered to an aerobic reactor for bio-treatment where the micro-organisms or bugs (known

as ‘activated sludge’) are grown and the organic waste material is consumed. The waste-activated sludge (also known as ‘biosolids’) are removed and dewatered to produce a sludge cake, and the treated water is typically stored prior to reuse in irrigation. A simple process flow diagram is provided in Figure 1. To grow and maintain healthy bugs, the process also needs oxygen (supplied by pumping air into the reactor) and the correct ratio of nutrients, in particular carbon, nitrogen and phosphorus which are the key elements in making new cells. Winery wastewater is rich in carbon and therefore nitrogen and occasionally phosphorus needs to be added to maintain the correct balance. Little is known about the specific organisms that naturally grow and adapt in treatment plants, however the involvement of microbiologists who specialise in this area have helped provide information about the ideal cultures for growing and processing conditions that both assist and deter the right mix of organisms. The key challenge in treating winery wastewater is the changing volume, strength and nature of the feed, in particular in the weeks leading up to and at the start of vintage processing. The combination of volume and strength is commonly referred to as the ‘load profile’, shown in Chart 1 for each week leading up to vintage (‘V’) for a typical winery. The activities in the winery also change throughout this period from previntage cleaning to the Christmas break, and then white varieties normally arrive for crushing around the third week of January. These activities bring about a significant change in the food (‘substrate’) that organisms need to adapt to before they can efficiently metabolise them. The growth of bugs therefore lags the load

Winery wastewater Screen & settle

Surge storage

Bio-treat

Treated water storage Reuse

Primary solids

Bio solids De-watering

Figure 1. Unit operations for wastewater treatment. www.winebiz.com.au

Sludge July 2013 – Issue 594

profile and a gap between the treatment capacity and waste entering the plant can be created. This issue can cause the bugs to be overloaded with food which in turn will reduce treatment effectiveness. The plant can quickly spiral downwards and turn into a slimy, foamy and smelly mess. After witnessing this scenario on several occasions, a number of strategies to help treatment plant operators avoid the worst of the symptoms have been developed. A key element to all strategies is to ensure the health of the plant is carefully monitored throughout this critical period. This involves daily monitoring of the volume of wastewater produced, aeration tank pH and dissolved oxygen (DO), settleability of the activated sludge and weekly checking of treated water quality. Successful strategies include: • To bypass what the plant can’t treat – it is usually better to treat half your waste, than half treat it all. This strategy requires good contingency options and it’s important to know when to use them through an effective monitoring program. • Surge (or store) what the plant can’t treat and only feed the reactor when it can cope with more food. • Reduce load from the winery through cleaner production. • Increase/optimise treatment capacity. A number of these strategies were explored further by Craig in his presentation which focused on the methods implemented at Rosemount’s wastewater treatment plant. The comprehensive monitoring programme includes: • Daily checks for volume, pH and EC (salt levels) of both raw wastewater and treated water leaving the plant. Daily results might indicate a high load that needs to be investigated with cellar staff. • Routine checks for settled volume (SV) of activated sludge, DO, and pH and EC of key areas that are susceptible to change. • Weekly checks for chemical oxygen demand (COD), nutrient levels, suspended solids (bug numbers) and treated water quality. The plant at Rosemount is controlled by

Chart 1. Wastewater load profile over vintage period.

Chart 2. The capacity profile typically lags load.

a programmable logic controller (PLC) and has a supervisory control and data acquisition (SCADA) system which provides a graphic interface for the operator with alarming and trending of key parameters. Craig explained how he uses this system to monitor the sequences of the batch process to aid in the decisions to take contingency action if the plant does not keep up with the load. The staff have made significant gains in reducing load to the treatment plant through initiatives such as: • recycling caustic washings, then capturing spent caustic and disposing to Tarac • capturing juice from berry sampling

• capturing and settling the rinse water from rotary vacuum filter (RVF) processing • the solids are returned to the marc bay and clean rinse water drains to wastewater • providing easy access to dry cleaning tools such as brooms, shovels and squeegees and limiting access to hoses. The results speak for themselves. Since 2006, Rosemount has achieved a: • 40% reduction in organics to wastewater • 40% reduction in cleaning agent use • 50% reduction in treated water salt levels.

Pontoons for Pumps • Vertical Cantilever Effluent Pumps available • Bare Pontoons with Gal frames available • Multi-pontoon pump rigs to customer design T: 03 9699 7355

F: 03 9696 2956

www.reevegroup.com.au July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

sales & marketing Australia gets taste of Chinese wine preferences A THREE-YEAR study into the attitudes and behaviours of consumers towards Australian wines in China has reaped some insightful results. According to the project, Chinese consumers will volunteer Cabernet Sauvignon and Bordeaux when asked to recall a variety they have last consumed. At the same time, there is much more wine consumption happening in the home in China, the research found. These were among the findings provided to industry last month for the first sequence of INseries workshops, held by the Grape and Wine Research and Development Corporation. Larry Lockshin of the EhrenbergBass Institute for Marketing Science, and Angie Bradbury, managing director and marketing strategist at Dig&Fish, presented at the workshops which were held across five of the top Australian wine regions exporting to China. The regions were McLaren Vale, Barossa, Hunter Valley, Yarra Valley and Margaret River. “The first survey of 1000 consumers confirmed much of what we might expect about China as a new and engaged market but there were also some surprising insights,” GWRDC executive director Dr Stuart Thomson said. Professor Lockshin said an important thing to consider was the terms Chinese consumers use to describe wine. “While we might describe wines as having blackberry or eucalypt characters, they might describe a red wine as presenting characters of yangmei – a sweet fruit native to Asia – or fresh wolfberry,” he said. Bradbury said it was important to

Chinese consumers will naturally describe wine in terms of flavours they already know, such as their local fruit. Photo Grahame Whyte.

consider these flavour descriptors when talking to Chinese consumers to ensure the message is relevant. However, she said wine companies should resist calls to change their brand or label to appeal specifically to the Chinese market. “Authenticity is one of the most important factors for Chinese consumers in their selection of wine. They want to know a brand is credible, has a sense of place and importantly, and they want to meet the winemakers,” she said. “Rather than changing anything on the label, wineries can benefit from

developing specific materials for the market, such as translating tasting notes into meaningful fruit and flavour descriptors.” She also said it was important wine companies have a specific brand and export plan for the Chinese market, and said that they should promote their Australian credentials, as specific wine regions in Australia are not yet recognised by the Chinese market. The first workshop in McLaren Vale was filmed. For more information, visit the GWRDC website: www.gwrdc.com.au

Convert your surplus stock into cash • We can quickly move large quantities of packaged wine to the domestic market. • We can sell your excess stock quietly without damaging your brand. • We are not a broker - we will purchase the wine directly from you. For all enquiries please contact Philip Heyman P 1300 667 602 F 03 9415 9057 M 0418 555 655 E philip@destinywines.com.au

76 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

McWilliams to build bottling and packaging facility at Hanwood site Kellie Arbuckle

MCWILLIAM’S WINES IS planning a $53 million expansion to its Hanwood winery in Bottling, Griffith which will include an onsite bottling and packaging facility worth about $20 million. labelling & The NSW Department of Planning and packaging Infrastructure (DPI) signed off on the project in May, which will almost double to winery’s production capacity. While the Hanwood winery is the largest of the McWilliam’s Wine Group, the company currently has a contract with Portavin which bottles and labels all McWilliam’s wines in Chullora, Sydney, and other sites around the country and New Zealand. McWilliam’s chief operating officer Jim Brayne said the expansion is planned to take place over the next 25 years. “We now have the approval to expand bottling, which could potentially involve our business partners,” Brayne said. McWilliam’s $53 million expansion is set to create about 100 new jobs at the Griffith site, of which about 65 will be on the bottling line, Brayne said. He said the new bottling and packaging facility will have an annual throughput of the winery equivalent of about 100,000 tonnes and could also be used as a contract bottling service. Portavin added McWilliam’s Sydney-based cellar and bottling facilities to its portfolio in October 2011. Portavin executive chairman Mike Davies said McWilliam’s planned expansion will not affect its current relationship with McWilliams. “It is purely McWilliam’s ensuring they have all of the right permissions in place to develop their business in the long-term,” Davies said. “Portavin has a long-term contract with McWilliam’s Wines to bottle wine in Sydney and elsewhere and that remains unchanged.” Chris Wilson, executive director of the DPI’s Development Assessment Systems and Approvals, said the expansion will improve the winery’s ability to manage odour and noise issues. “We’ve also imposed a number of strict conditions to ensure these improvements take place as the facility gradually increases its production,” Wilson said. He said approval of the project also required an independent

audit of the intersection at Kidman Way and Jack McWilliam Road to determine whether upgrades were required. McWilliam’s Hanwood winery processes grapes for table wine, fortified wine and sparkling wine for both domestic and international markets.

McWilliam’s Hanwood winery in Griffith, NSW.

McWilliam’s Hanwood expansion McWilliam’s planned $53 million expansion to its Hanwood winery will include: • an increase in the winery crush capacity from 34,000 to 65,000 tonnes per annum (over a 15-year period) • construction and operation of an onsite bottling and packaging facility, which currently takes place in Sydney • creation of 84 new permanent jobs and 28 casual positions • upgrades to the site’s wastewater treatment system, chiller and cellar door infrastructure • enabling the treatment and reuse of the winery’s wastewater on its vineyards. July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

sales & marketing label design

Marlborough Sun – a design that shines

Tony Ibbotson is the director of The Creative Method – an agency built on the philosophy of big ideas and the best execution. TCM’s clients include Smirnoff Vodka, Johnnie Walker, Baileys, Coca-Cola, Rexona, Suntory and Pepsi. The following questionnaire relates to Saint Clair Wines’ Marlborough Sun Sauvignon Blanc 2012, which was recently awarded a trophy at Australia’s Wine Industry Design Competition. What inspired you to work in design, and what aspect of label design do you enjoy the most or derive the most satisfaction from?

Originally I loved the idea of having a career where people would pay me to colour in – a job where one can create things that don’t exist, imagine and bring something unique to life. The best thing about wine label design is that you have a small space to achieve impact, tell a story and sell something. I love the process of idea-generating and the moment when you have a winning idea. What was the inspiration or key branding message behind this particular wine label?

The challenge was to come up with a fun but unique label that talked to Marlborough and why it produced such wonderful wine. With a bit of research we were able to uncover that Marlborough has the highest sunshine hours in New Zealand. This is where Marlborough Sun came from. Once we had the name, the design flowed quite freely from there. It became about telling stories of people’s interaction and activities under the Marlborough sun and how the Marlborough Sun (the literal sun and the product) affects them in different ways. What are the technical specs used in the production of the label, i.e., printing technique, processes and colours?

world type labels no longer cut it. Consumers want something that tells a story – they want something unique that makes them look ‘in the know’ to their friends. No longer do premium or quality wines need to be drenched in gold. An interesting name, illustration or graphic will do the trick. We are also starting to experiment with different textures and label substrates that provide a much greater starting point for storytelling. Digital printing is also enabling designers to think outside the square in terms of possibilities and numerous executions under one label or brand. Bon voyage to boring old labels. To what extent do countries respond differently to labels and/or wine marketing images?

We design for many different countries such as China, Japan, Thailand, Germany, US, UK and Mexico. For each of these countries we invest a lot of time to understand regional semiotics and to ensure products are trustworthy and relevant. How can label designers overcome the challenge of helping a wine bottle stand out as the market becomes increasingly congested?

When everyone ‘zigs’, think about ‘zagging’. Understand the market and the context of where you are selling, and search for the ‘white space’ or the visual opportunities. Do something different – but make it relevant to the brand and the story.

The stock was uncoated and semitextured antique white WSA RP40. The print was a simple uncoated pantone black where we deliberately reproduced print imperfections to add a degree of quality and authenticity. The logo was a black foil to add standout and quality. What are the most important labelling concepts to impact on wine sales and marketing success?

First and foremost, it has to standout on shelf. There is a lot of competition out there now and cut-through is the most important. If people can’t see your label then the chances of them buying it are slim. Secondly, it needs to communicate a story, idea or connect to the consumer. If the label tells an interesting story or looks intriguing then there is a good chance that whoever buys it will remember it and will hopefully buy it again. This is obviously assuming it’s a good wine! Have you seen many changes in label designs over the past decade and what labelling trends do you see emerging in future?

People are starting to realise that old

78 Grapegrower & Winemaker

www.winebiz.com.au

July 2013 – Issue 594

Packaging leaders unveil a new twist on cork WHAT HAPPENS WHEN a leading glass company teams up with a leading cork company? A venture combined to produce an innovative cork-glass wine stopper comes to life. Amorim and O-I attended Vinexpo to launch the Helix – a grooved agglomerated cork stopper that fits into a specificallycast bottle with a matching thread in its nick. The result of a four-year partnership between Amorim and O-I, the Helix is opened with just a twist of the hand – no corkscrew necessary – and combines all the benefits of both cork and glass: quality, sustainability and premium image with user-friendly, re-sealable convenience. It can be quickly and easily implemented by wineries with only a minor adjustment to the existing filling lines. O-I European president Erik Bouts said the Helix drew on both companies’ innovation capabilities and expertise in serving global wine markets. “Helix is a proven example of what

July 2013 – Issue 594

can be achieved for consumers and the wine trade when the world’s leading companies in glass packaging and cork work together,” Bouts said. Amorim chairman and CEO Antonio Amorim said the Helix meets consumers’ growing desire for sustainability and quality while delivering the brand building and premium image packaging wineries rely upon. “We are delighted to offer the market not only a 100% renewable, modern product, but also a solution that enhances the wine-drinking experience through opening and resealing convenience,” Amorim said. In extensive testing conducted by Amorim and O-I, wine packaged in Helix glass bottles with cork stoppers showed no alteration in terms of taste, aroma or colour. As part of the development process, market research in France, UK, USA and China revealed great consumer acceptance of the Helix for fast turnaround and popular premium wines. In addition, consumers also appreciated retaining the festive ‘pop’ associated

www.winebiz.com.au

with opening a bottle of wine. For more information on the Helix, visit www.helixconcept.com

The Helix corkglass wine closure. Photo: Amorim and O-I.

Grapegrower & Winemaker

business & technology

2013 Winegrape Purchases Price Dispersion report summary

Peter Bailey

Wine Australia recently released the 2013 Australian Winegrape Purchases Price Dispersion report. The report presents tonnages purchased in 2013, as they are distributed across the price spectrum. The data has been collected from a relatively small sample of major winegrape purchasers and others that are significant in key regions but covers an estimated 80% of winegrape purchases. Over 31,000 separate transactions were collected and form the basis of the report. The reporting provides price dispersion read-outs and average purchase prices for varieties-by-region. The winegrapes purchases collected in the 2013 survey totalled 1,067,360 tonnes valued at $533 million equating to an average purchase price of $499 per tonne, up 9% on the average of $458 per tonne recorded in the equivalent survey in 2012. The average purchase price was the highest recorded since 2009 (see Figure 1). A summary of the price outcomes for 2013 by key variety are illustrated in Figure 2. Of the varieties shown in the table, price increases were recorded by Chardonnay, Shiraz, Cabernet Sauvignon, Merlot, Sauvignon Blanc, Colombard, Grenache, Pinot Noir and Pinot Gris. Riesling, Muscat Gordo Blanco and Semillon all recorded price declines. Overall, red winegrapes recorded a significantly stronger price increase compared to white winegrapes. The price paid for red winegrapes increased by 13% to $619 per tonne while for white winegrapes increased by 2% to $388 per tonne. Figure 3 shows the dispersion of the tonnages across the price spectrum for the total collection in 2013, compared to the 2012, 2011 and 2010 collections. A downward shift in prices paid, particularly at the low end of the price spectrum is observed, particularly in comparison to 2011 and 2010. In 2013, 24% of wine grapes were sold at below $300 per tonne compared to 28% in 2012, 43% in 2011 and 39% in 2010. The full 2013 report plus reports from previous

years are freely available to download from www.wineaustralia.com/winefacts. For more information please contact Wine Australia on 08 8228 2000 or info@wineaustralia.com Figure 2. National winegrape average purchase prices by variety ($ per tonne). Chardonnay Shiraz Cabernet Sauvignon Merlot Sauvignon Blanc Riesling Colombard Muscat Gordo Blanco Grenache Semillon Pinot Noir Pinot Gris

2013 372 637 664 473 497 594 226 371 583 337 870 553

2012 351 556 571 460 481 596 222 407 566 347 740 499

Change 6% 15% 16% 3% 3% -0.3% 2% -9% 3% -3% 18% 11%

Source: Australian Winegrape Purchases Price Dispersion Report.

Figure 1: Winegrape average purchase prices over time Source: Australian Regional Winegrape Crush Survey, Australian Winegrape Purchases Price Dispersion Report

Our core services include:

• National logistics service • Warehousing, including pick/pack, inventory management, container destuff and kitting • Temperature controlled storage environments in Victoria and Queensland • Metropolitan & Regional chain and on premise/retail delivery • RF based warehouse management software

www.bamwine.com.au 80 Grapegrower & Winemaker

Figure 3. National winegrape purchases price dispersion – 2011, 2010 and 2009. Source: Australian Winegrape Purchases Price Dispersion Report.

www.winebiz.com.au

July 2013 – Issue 594

All for a new cellar door

The new cellar door at Four Winds Vineyard in Canberra.

CANBERRA WINERY FOUR Winds Vineyard has officially launched a new cellar door. The construction of the cellar door was co-funded by the Australian Government under T-QUAL grants. Located in the Canberra District, the cellar door is made of old repurposed materials including wooden picking bins for cladding, wine barrel furniture,

a Canberra red-brick wall, wine bottle windows and a secondhand shipping container. Four Winds Vineyard’s business manager Sarah Collingwood said it was satisfying to see items that had reached the end of their useful life in the vineyard find a new purpose in the building. “Wooden vineyard posts that have

failed in the wind are now wheel-stops in the car park, while wooden picking bins that are no longer used during harvest clad the building,” she said. The cellar door sits in one of the vineyard’s Riesling blocks and is run by the family. Four Winds Vineyard was founded by Suzanne and Graeme Lunney, who planted the first vines in 1998.

Some spills are worth crying over At MGA we understand that your winery requires specialist covers and that no two businesses are the same. It’s that ‘hands on’ approach that sets us apart from the crowd.

We specialise in: • Contamination, spoilage & leakage • Property covers • Museum & maturing stock cover • Exports & product recall • Professional Indemnity cover • Public & Products liability • Vineyard & farm insurance covers • Management liability Contact MGA for a quote. It costs nothing to compare.

www.mga.com Ph: 1300 642 000 Branches throughout South Australia, Northern Territory, Queensland, New South Wales, Victoria and Western Australia

July 2013 – Issue 594

www.winebiz.com.au

Grapegrower & Winemaker

Australian Wine Export Market Snapshot The Australian Wine Export Market Snapshot is prepared by Wine Australia and provides the latest key statistics on exports of Australian wine. Updated monthly, the snapshot looks at the movement in total volume and value

for the past 12 months and then drills down into more detail such as the top five destinations by value growth, movements in container type, colour, winestyle, and price point, and the top five varietal and regional label claims on bottles.

The main purpose of the report is to provide some high-level trends for the Australian wine category. For more information please visit www. wineaustralia.com/winefacts, email to info@ wineaustralia.com or ring 08 8228 2010.

Highlights â&#x20AC;&#x201C; year ended May 2013 Key statistics Total

2013

Change

Volume ML

703

-1%

Value $AM (fob)

1833

-1%

Destinations (by value growth)

$Am

Growth ($Am)

China, Pr

248

Hong Kong

New Zealand

Switzerland

Fiji

% point change

Glass bottle

Container type (by volume)

45%

-1.7

Bulk

54%

1.7

Soft-pack

0.0

Alternative packaging1

0.0

% point change

Red

Still wine by colour (by volume)

59%

-3.2

White

41%

3.2

% point change

Red still wine

58%

-3.2

White still wine

40%

3.1

Sparkling

0.0

Fortified

0.2%

0.0

Other

0.2%

0.1

Price points (by volume)

% point change

Wine style (by volume)

$A2.49/L and under 2

56%

0.1

$A2.50/L to A$4.99/L

34%

0.0

$A5.00/L to A$7.49/L

-0.3

$A7.50/L to A$9.99/L

0.1

$A10.00/L and over

0.2 Share

Top five varietal label claims on bottles (by volume)

Shiraz and Shiraz blends

111

37%

Chardonnay and Chardonnay blends

20%

NOTES & DEFINITIONS

Cabernet Sauvignon and Cabernet Sauvignon blends

19%

Merlot and Merlot blends

Sauvignon Blanc and Sauvignon Blanc blends

Prepared: June 2013, updated monthly 1 Alternative packaging includes flagon, tetra, PET and other packaging types 2 The growth in this segment is due to growth bulk shipments as more Australian wine is being packaged overseas for a combination of reasons, including economic, environmental and scale rationale together with meeting the requirements of some customers. The change in share represents percentage point change in share between the current twelve month period compared to the preceding 12 month period. Based on data compiled from the AWBC Wine Export Approval System. Average Value ($AUD) calculated on FOB value. Free on Board (FOB) value includes production and other costs up until placement on international carrier but excludes international insurance and transport costs. Data is based on wine shipped from Australia to the country of destination - in some instances, wine is then transshipped to other countries for consumption.

Top five regional label claims on bottles (by volume)

South Eastern Australia

200

71%

South Australia

11%

Barossa

2.5%

McLaren Vale

2.1%

Riverland blends

1.5%

82 Grapegrower & Winemaker

Disclaimer: While Wine Australia makes every effort to ensure the accuracy and currency of information within this report, we accept no responsibility for information, which may later prove to be misrepresented or inaccurate, or reliance placed on that information by readers. Provisions of the Copyright Act 1968 apply to the contents of this publication, all other right reserved. For further copyright authorisation please see the www.wineaustralia.com website

www.winebiz.com.au

July 2013 â&#x20AC;&#x201C; Issue 594

looking forward 2013 Australia & New Zealand

looking back

July 15-17 WineTech 2013 - The Australian Wine Industry Trade Exhibition. Sydney, NSW. www.winetechexpo.com.au

31 July-4 August E'Sensual Pinot Central 2013. Central Otago, NZ. www.centralotagopinot.co.nz

16-18 The 26th Australian Winter School Conference. Brisbane, QLD. www.winterschool.info

31 RegioNZ by the Glass 2013. Melbourne, VIC. www.nzwine.com/events

19 (CD) Barossa Wine Show. Barossa, SA. www.barossa.com 19 (CD) Riverina Wine Show. Griffith, NSW. www.riverinawinemakers.com.au 19-21 The Good Food & Wine Show – Perth. Perth, WA. www.goodfoodshow.com.au 20-21 Taste of the Tamar. Hobart, TAS. www.tasteofthetamar.com.au 22-26 (JD) Cowra Wine Show. Cowra, NSW. www.cowrashow.com 22 (CD) NSW Small Winemakers Wine Show. Central Ranges, NSW. www.nswwineshow.com.au 26-28 International Wine Law Association (Australasia) Conference. McLaren Vale, SA. www.aidv.org

August

July 1983

1 (CD) Mudgee Wine Show. Mudgee, NSW. www.mudgeewine.com.au 1 Tasmania Unbottled 2013 – Brisbane. Fortitude Valley, QLD. www.winetasmania.com.au 1-31 Fireside Festival. Canberra, ACT. www.thepoachersway.com.au 2-4 Newcastle Food & Wine Expo. Newcastle, NSW. www.foodandwineexpo.com.au 3 7th Annual Hot August Night @ 919 Wines. Glossop, SA. www.919wines.com.au 3 Zema Estate - Great Cabernet Experience. Coonawarra, SA. www.zema.com.au

26 Interwinery Analysis Group - Annual Technical Seminar. West Beach, SA. www.interwinery.com.au

5 Finlaysons Wine Roadshow XXI - The Changing Nature of Wine Distribution (Coonawarra). Coonawarra, SA. www.finlaysons.com.au

26 (CD) Yarra Valley Wine Show. Healesville, VIC. www.yarravalleywineshow.com.au

International

26-28 Winter Blues Festival. Echuca, VIC. www.winterblues.com.au 27-28 Winter Reds - Capture the Season. Adelaide Hills, SA. www.adelaidehillswine.com.au 28 Glenlyon Fine Food & Wine Fayre. Glenlyon, VIC. www.glenlyon.vic.au 29 RegioNZ by the Glass 2013. Sydney, NSW. www.nzwine.com/events 29 July-2 August Wine in the Wilderness. North Kimberley, WA. www.farawaybay.com.au 30 Tasmania Unbottled 2013 – Sydney. Sydney, NSW. www.winetasmania.com.au 30 July-4 August Orange Frost Fest. Orange, NSW. www.tasteorange.com.au July 2013 – Issue 594

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.

July 15-16 9th Annual Wine Industry Technology Symposium. California, USA. www.wineindustrytechnologysymposium.com 17-19 BevTek China 2013. Shanghai, China. www.chinabevtek.com 17-20 13th International Festival of Wine & Cheese. Santa Cruz, Bolivia. www.festivaldevinosyquesos.com 21-24 Steamboat Pinot Noir Conference. Oregon, USA. www.steamboatpinot.com JD = judging date CD = closing date For a comprehensive list of events, visit www.winebiz.com.au/calendar

www.winebiz.com.au

The Australian Wine and Brandy Producer’s Association has called for the abolition of the Federal statutory body, the Australian Wine and Brandy Corporation. In a statement issued by association president Jim Williams, the efforts of the corporation on exports are described as “misguided and at best ineffectual”. The statement goes on to say: “Although members of statutory bodies are nominated and elected from certain sections of an ‘industry’ ... once they are elected they become members in their own right and do not speak on behalf of or represent a section, an industry nor part of that industry.”

July 1993 Louisa Rose was nothing short of ecstatic when it was announced that she was dux of the 1992 Wine Science course at the University of Adelaide’s Roseworthy campus. But the accolades did not stop there. Louisa also received the R.H. Martin Memorial Prize for sensory evaluation and the ACI Glass Packaging Prize for performance. Fortunately for her, the accolades together with two years of study have paid off. Since 1 May Louisa, 22, has been assistant sparkling winemaker for Yalumba Winery in South Australia and she could not be happier.

July 2003 The pace and necessity of consolidation within the world wine sector will see the industry led by between five to 10 ‘mega’ wine groups within five years. This was the prediction of Chris Day, chief executive of Berren Asset Management Limited, the responsible entity of the International Wine Investment Fund, a diverse investor in the wine industry. Speaking at a wine industry forum at the London International Wine & Spirits Fair, Day said ‘mega’ wine leaders would be borderless in operation, produce in several wine countries and ultimately control between 10-15% of global wine sales. Grapegrower & Winemaker

Fancy a Free Trip To Simei

in iTaly? Prize includes economy class return ticket to Milan and 4 night’s accommodation*

Help Grapegrower & Winemaker celebrate half a century of producing essential grapegrowing, winemaking and business information for the wine industry. As the world leader in wine technology, Simei is the only international biennial exhibition that brings together machinery equipment and products for production, bottling and packaging for the drinks sector. If you’re in the business of making wine, you won’t want to miss this opportunity of a life time - over 700 exhibitors anticipated in 2013. Entry is open to new and existing Grapegrower & Winemaker subscribers located in Australia. To subscribe, visit www.winebiz.com.au/gwm or call 08 8369 9522. For your chance to win, email us your full name, address and Subscriber ID (if an existing subscriber) and contact number and tell us in 100 words or less what equipment you’d like to add or replace in your vineyard and/or winery and why. 25TH EDITION INTERNATIONAL ENOLOGICAL AND BOTTLING EQUIPMENT EXHIBITION

* For full terms and conditions, visit http://www.winebiz.com.au/pdf/SimeiTC.html

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

ORGANIZED BY

WORLD LEADER IN WINE TECHNOLOGY 12 —16.11.2013 Fiera Milano (Rho) Italy info@simei.it / simei.it

T: +618 8369 9500 F: +618 8369 9501

W: www.winebiz.com.au E: subs@winetitles.com.au

Marketplace REQUEST FOR TENDERS MIA Vine Improvement Society Griffith, NSW Providers of certified, quality vine and prune material. Available in 2013 are rootstocks, vinifera and rootlings.

Vine Industry Nursery Assoc.

www.vina.net.au

For your copy of our 2013 Order Form please contact us! P 02 6968 1202 F 02 6968 1479 M 0412 699 476 E miavis@exemail.com.au

Applications will close on 26th July 2013.

WANT TO WORK & TRAVEL OVERSEAS? Opportunity to gain additional experience

Quality Grapevines

Record overseas experience on you C.V.

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

The Adelaide Hills Wine Region is seeking tenders for the provision of its Cropwatch service for the V14 season. Information regarding the scope of the work can be obtained by contacting Craig Markby on 0429 898 576 or craig@henschke.com.au

A life-time of opportunity

• Work in America or in Europe during their current Vintages • Meet with people of your age from other countries • Have Oenology qualifications along with some practical experience • Departure in August and September • Minimum of THREE months work • Paid an allowance while working • Aged between 20 and 35 years

PO Box 3093 KEW, Victoria 3101 Ph (03) 9818 2395 – Fax (03) 9818 7255 Email: auintagx@bigpond.com Web: www.agriculturalexchange.com

03 6331 6118 First Floor 187 Brisbane St, Launceston LandmarkHorcourts.com.au

LEANING CHURCH VINEYARD AND FUNCTION CENTRE, LALLA Northern Tasmania 18.56 ha - 46 acres

This is the dream • Stunning property • Proven successful business • Dream lifestyle • Award winning enterprise Leaning Church is a stunning 45-acre (18.46 ha) property located at Lalla in Northern Tasmania and is set in spectacular natural amphitheatre at the foothills of Mt Arthur in internationally acclaimed Pipers River wine region. The property includes 15 acres of premium Pinot Noir, Chardonnay and Sauvignon Blanc grapes, a cellar door tastings centre and casual functions area, a permanent marquee on a fully-paved surface capable of seating 140, a new lakeside marquee site in the heart of the vineyard capable of seating 360, an historic “leaning” church, a dedicated wedding service lawn and canapes area, landscaped grounds, a commercial toilet block, two farm sheds and a new 3-4 bedroom home. Great opportunity to further develop this business. Full property report available. John Hewitt M: 0458 711 122 john.hewitt@landmarkharcourts.com.au

• Searchable • Easy to use • Wine industry personnel ONLINE PHONEBOOK

Web ID: TRT0258

VISIT www.winebiz.com.au/widonline to Access*

Published by:

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

July 2013 – Issue 594

www.winebiz.com.au

Marketplace

*Wine Industry Personnel Phonebook available only to those who have purchased the Wine Industry Directory (purchase includes annual subscription to WID Online)

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

Grapegrower & Winemaker

Marketplace MALLEE POINT NURSERY Orders taken for 2013 plantings NOW. Phone 02 6968 1086 Fax 02 6968 1786 Mobile 0428 690 208 PO Box 438, Yenda, NSW 2681

ADRO

GRAFTED VINES

WANTED

BRYCE BUCKETS TO PURCHASE IN ANY QUANTITY EMAIL info@pierro.com.au or phone Mike on 08 97556220.

Vine / Tree Guards Cane Support Tabs 65 x 65 x 480 Most popular vine size

95 x 95 x 300 2 Lt Milk carton size

For enquiries please contact Rosanna on

Ph/Fax 02 6964 4288 E-mail: adrografted@bigpond.com

75 x 75 x 400

• Low cost protection against spray, rabbits, wind etc. • Long field life of18 months plus • Available in white poly coated cartonboard • Suit vines, trees, olives, citrus etc • Supplied flat in boxes • Just square up and ready to go • Comes with indent cane holder

Streamline Cartons Ph 1800-227866 Fax (08) 8260 2387

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.

03 9455 3339 • www.rapidfil.com.au

www.streamlinecartons.com.au sales@streamlinecartons.com.au Supplying vine growers for the past 8 years

BACK ON THE SHELF Two of our most popular titles are now in stock again. Sunlight into Wine: A Handbook for Winegrape Canopy Management $52.80 + $11.00 postage

Field Guide for Diseases, Pests and Disorders of Grapes for Australia and New Zealand By P.A. Magarey, A.M. MacGregor, M.F.Wachtel and M.C. Kelly

$27.50 + $7.70 postage

www.winebiz.com.au

Winner of OIV Award for Viticulture, this handbook sets out the principles of canopy management to improve winegrape yield and quality. Covers canopy microclimate, methods of vineyard quality assurance, and techniques to improve canopy microclimate which emphasize new trellis systems. The final section details how winegrape trellis systems can be economically constructed. Illustrations and photographs ensure the concepts are easily understood.

By Richard Smart and Mike Robinson

Marketplace

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

Staple around for bushier trees 75 diameter x 420

Specialising in Grafted Vines and Rootlings Orders taken for 2013 planting now. Mobile 0428 447 246

VINE GRAFTING

The authors, from the South Australian Research and Development Institute, Loxton, and Agriculture Victoria, Sunraysia Horticultural Research Institute, aimed to develop a practical tool for grapegrowers to identify diseases, pests and disorders - a fundamental aspect of efficient vineyard management. The result is this sturdy, pocket-sized guide, containing more than 350 full colour photographs accompanied by short, easily read descriptions of most diseases, pests and disorders found in the vineyard. It is a companion to Diseases and Pests (Nicholas, Magarey and Wachtel) and contains cross-references to the larger publication, but stands alone as an easy to use field guide.

All prices are in Australian Dollars and include GST. Overseas buyers please contact Winetitles for correct rates. Order

ONLINE: www.winebiz.com.au PHONE: +618 8369 9500

86 Grapegrower & Winemaker

EMAIL: orders@winetitles.com.au FAX: +618 8369 9501

www.winebiz.com.au

July 2013 – Issue 594

Packaging moments that matter There are many moments that come together to bring wine packaging to life. Great moments where art and science meet. We are passionate and relentless about innovating for the wine market to enhance the wine people consume every day, all around the world. In a new development for the Australian wine market, Amcor is proud to unveil ‘Stelvin® Inside’, an exciting new innovation in wine screw-cap liners. This ground breaking range of liners allows winemakers, for the first time ever, the opportunity to select a liner with the optimal oxygen transmission rate for each wine closed by a Stelvin®. The end result is improved wine quality – now that’s a packaging moment that matters. Come and visit us at stand 2202 at the WineTech exhibition or visit our website to find out more about Stelvin® Inside! www.amcor.com

Melbourne

Adelaide

New Zealand

FOR ALL YOUR

FILTRATION NEEDS

SUPER PREMIUM WINES

NEW MMF AUTOMATIC CARTRIDGE FILTRATION •

Microﬁltration of still and sparkling wines.

•

Automatic control of ﬂow rate, pressure and regeneration cycles.

•

Utilising high surface area/ﬂow rate for longevity of ﬁlter media

•

Can be used with coarse, polishing or sterile cartridges

•

1000 – 10,000L/hr

BOUTIQUE TO HIGH VOLUME

NEW MFTC HOLLOW FIBRE CROSS FLOW •

Excellent value, available in Semi Auto and Automatic versions.

•

Ease of operation via touch screen display.

•

Wide bore 1.8mm Capillaries for turbid wines

•

9.5 – 95m² systems

OUTSTANDING PERFORMANCE FOR STILL OR SPARKLING WINES

MFTS SPIRAL WOUND CROSS FLOW •

• Microﬁltration Tangential System delivering the highest ﬁltration quality.

“No backﬂush” system allowing constant ﬁlterability.

•

Membrane manufactured in PVDF.

•

Fully automated system.

•

Surface area of 23m2 per membrane.

•

69 – 830m² systems

•

Extremely low operating pressure.

•

Pressurised system for sparkling ﬁltration.

JUCLAS FILTERS ARE BUILT FOR YOUR NEEDS TODAY WITH THE FLEXIBILITY TO ADD EXTRA MEMBRANES LATER TO ACCOMMODATE FUTURE GROWTH

I N N O V A T I V E

W I N E

For further details, contact us on: Melbourne 59 Banbury Rd, Reservoir Ph. 1300 882 850 Adelaide 12 Hamilton Tce, Newton Ph. 08 8365 0044 New Zealand 4C Titoki Place, Albany, Auckland Ph. 0800 699 599 E. sales@winequip.com.au www.winequip.com.au www.winequip.co.nz

T E C H N O L O G I E S