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June 2013

WineTechPreviewGuide PLUS

• Supply balance – are we there yet?

• Vineyard machinery roundtable • Vintage wrap

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June 2013: Issue 593

Contents features

winemaking

23

78

Fine wines is a family affair

64 Pruning

80

Mexican winemaker works Down Under

67

Soil management

82

Ask the AWRI: wine and a healthy diet

68

Vineyard machinery

84

Artisan by name and nature

91

Winemaker in profile: Anna Hooper

sales & marketing

93

Social media marketing for brand growth

94

Sommeliers sip their way around Australia

WineTech preview

89 Crushing 96

Bottling & labelling

100

Bulk wine

news 6

My View: Rachael Sweeney

95

Label Q&A: The Chalice

7

Germplasm collections under threat

97

Plain packaging threatens branding

10

People & places

12

Wine in supermarkets could hurt business

14

Wine Australia offers study tour to India

17

Regional roundup: NSW

grapegrowing

business & technology 98

Reddaway: Changes to WET rebate

100

Innovation from bulk wine service

102

Peter Bailey: domestic market update

103 Export snapshot 48

Yarran grower challenges Riverina negatives

50

Vintage wrap: Victoria & Canberra District

54

Supply balance – are we there yet?

60

Industry leader wins bursary

61

Protecting vines from new virus

cc

wrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

10 June 2013

WineTechPreviewGuide PLUS

• Supply balance – are we there yet?

• Vineyard machinery roundtable • Vintage wrap

YEARS

19

cover

regulars

The triennial WineTech expo in Sydney is our cover theme this month.

5 on the grapevine 48 grapegrowing 78 winemaking 103 export snapshot 104 looking forward 105 marketplace classifieds

84

In this issue June 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 Ed Merrison, Beverley Prideaux, Melanie Reddaway and Peter Bailey Advertising Sales Chas Barter sales@grapeandwine.com.au

IN THIS JUNE issue, we proudly bring our readers a special WineTech expo feature, with a look at expo exhibitors via product and service categories.

The wine industry has seen major changes throughout the world since this triennial event was last held in 2010, in Adelaide. However, despite the significant challenges to our industry, including an Australian dollar that has been at exceptionally high levels for a year, industry suppliers are preparing to show off their wares at the biggest and brightest trade show on the national calendar.

Their optimism is sure to be rewarded as positive signs emerge. The National Australia Bank's (NAB) post-farm gate agribusiness survey for the March quarter showed confidence in the wine industry increased by more than 20 points over the three months.

NAB said that this confidence boost was mainly due to the growth in exports of higher-priced bottled wine.

We wish all expo participants and visitors the very best and trust you will gain in knowledge and contacts through the forum of this vital event.

Also in this edition, we take a look at whether the controversial proposal on selling wine in South Australian supermarkets could actually be detrimental to wineries. SAWIA chief Brian Smedley shares his concerns on the lack of clarity in the proposal.

And we bring full details of the upcoming Wine Australia study mission to India, a market with exciting potential for Australian viticulturists and winemakers.

Enjoy this bumper edition of Australasia’s leading wine industry trade magazine.

Grahame Whyte Editor Australian & New Zealand Grapegrower & Winemaker editor@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.

All Rights Reserved.

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

Cover price $8.25 (inc. GST)

4 Grapegrower & Winemaker

Contributors Ed Merrison is a British journalist specialising in travel, arts, culture and business. Ed read modern languages at Oxford University and has lived in Ireland, Spain and Argentina. He recently returned to Melbourne following a six-year absence, during which time he served as travel contributor for the Herald Sun and multimedia producer at Sky News and Bloomberg in London. This month, on page 65, Ed gets his hands dirty in preparation for the upcoming pruning season.

Beverley Prideaux is a WA writer and grapegrower contributing to national and overseas publications. With over two decades of rural and wine industry experience, she understands the cyclical nature of the industry. She was a founding member and secretary for Blackwood Valley Wine Industry Association in its formative years.

In her introductory article for our magazine, on page 84, Beverley follows the intriguing journey of a West Australian winemaker intent on bringing quality wine to Bali.

Melanie Reddaway is a chartered accountant and is undertaking a PhD in management and accounting at the University of Adelaide Business School. On page 98, our business columnist gives a clear picture of how recent WET tax changes will impact producers.

www.winebiz.com.au

June 2013 – Issue 593

on the grapevine Bleasdale scoops award for best bottle design Fortis et Astutus from Bleasdale in Langhorne Creek, South Australia, has won $5000 after winning the award for Australia’s best bottle design.

Lisa McGuigan chaired 12 senior industry judges who awarded 12 trophies across boutique and industrial sized wine companies to award excellence in wine bottle design. McGuigan described the Bleasdale bottle as “a winner from all angles”.

Bleasdale is one of the most historic wineries in Australia, in 2010 celebrating 160 years of continuous winemaking by the direct descendants of the Potts family.

The winning bottle was modelled on The winning design of Australia’s wine design those used by the Royal Navy - short and challenge – Bleasdale’s Fortis et Astutus. squat, their low centre of gravity keeping them from toppling over in rough seas.

The ‘seafaring’ packaging is further enhanced by rope covering the elegant neck.

Adelaide Uni secures wine research boost The University of Adelaide has been awarded a $2.4 million research grant which will go towards a new training centre focused on innovative wine production.

Training centre director, professor Vladimir Jiranek said the centre would provide new knowledge, methods and technologies, as well as skilled researchers, to help the wine industry tackle its challenges.

Jiranek, who is also a professor of oenology, said the key objectives are to better manage flavour and alcohol content in Australia’s wines.

“The Australian wine industry is facing major challenges through climate change, water restrictions, changing consumer preferences and rising wine alcohol content. As such, this research training initiative comes at a critical time for the industry and will help in retaining the global competitiveness of Australia’s wine industry,” professor Jiranek said.

The training centre will provide an opportunity for the university’s Waite Research Institute to work with its research partners in the Wine Innovation Cluster, as well as industry partners: BioSA, Laffort Oenologie Australia, Lowe Wines, Memstar, NSW Department of Primary Industries, Sainsbury’s supermarkets, Tarac Technologies and Treasury Wine Estates.

Grapegrower & Winemaker editorial panellist joins NZ Hall of Fame New Zealand wine judge, educator, writer and Master of Wine, Bob Campbell has been inducted into the New Zealand Wine Hall of Fame.

Bob, who also sits on the editorial panel of Grapegrower & Winemaker magazine, was inducted in March alongside Jane Hunter, managing director of Hunter’s Wines.

Jane is an internationally respected vintner and recipient of the prestigious UK Women in Wine Award and has an OBE. Exactly 25 years after taking over managing Hunter’s Wines, Jane was appointed a Companion of the New Zealand Order of Merit for services to viticulture.

Bob has worked for several major wine companies MW Bob Campbell. including Nobilos, Villa Maria and Corbans.

He said he was honoured to be inducted into New Zealand’s Hall of Fame, which recognises those who have made major contributions to the country’s wine industry.

“I was thrilled to receive the recognition from my peers, particularly because it gave me a chance to acknowledge the contribution of my wife, Marion,” he said.

“We work as a team and she has encouraged me to take challenges such as tackle the Master of Wine exam or accept a job in California.”

June 2013 – Issue 593

www.winebiz.com.au

what’s online Wine Australia chief leaves as merger is prepared Wine Australia chief executive Andrew Cheesman is stepping down as the organisation prepares to merge with the country’s Grape and Wine Research and Development Corporation (GWRDC). Former Petaluma general manager Cheesman, who has been at the helm of the industry body since 2009, will leave ‘to pursue other opportunities within the wine sector’, Wine Australia said. Cheesman will stay in the role until 30 September, at which point Decanter understands that Wine Australia chief operating officer Andreas Clark will take over as acting chief executive in the build-up to the merger, due in July next year.

Australian and Chinese investors to buy stake in Bleasdale A combination of Australian and Chinese investors will buy almost half of Bleasdale at Langhorne Creek – one of Australia’s oldest wineries. The Bleasdale family, which owns but doesn’t run the 163-year-old winery, has been looking for sale or co-investment options since late last year. South Australian family pastoral business AJ & PA McBride has bought 38 per cent of Bleasdale and the winery’s long-term Asian distributor Monita, owned by Hong Kong importers Charles Poon and Raymond Ran, has taken a 10 per cent share, reports Adelaide Now.

Delegat’s buys Barossa Valley Estate Delegat’s Group Limited, the New Zealand company behind the Oyster Bay wine brand, has purchased the assets of Barossa Valley Estate (BVE) for $24.7 million. Woolworths, along with Chinese investors, were tipped as the most likely suitors for BVE, which entered receivership in February. But Delegat’s announced to the New Zealand Exchange that it had purchased the assets, which include a modern 5000t winery and a 41ha vineyard, along with assigned grapegrower contracts, reports The Shout.

.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

5

my view Collaboration – wine’s winning edge Rachael Sweeney

As our state and national leaders are releasing their respective budgets, discussions of winners and losers of government investment is rife.

Of course, governments are often a melting pot of competing priorities. As Treasurer Wayne Swan delivered his election budget it was pretty clear – the festivities, or some might say the spin – is over. No longer, it seems, will governments woo Australians with the promise of boom times and champagne lifestyles paid for on an economicdownturn-high-Australian-dollar beer budget. Governments at all levels, like many Australians, have discovered it is time to get back to basics.

But let’s be clear, basics does not mean the cupboard is bare. Basics means prioritising, choosing winners and losers in the pursuit of long-term jobs and growth. We can see evidence of governments committing to programs, services or investment in industry only when a clear return to the people or the economy can be assured.

I am new to the industry and I have spent a lot of time immersing myself in the issues of doing business in wine: a high Australian dollar, supermarket domination, the rise of the anti-alcohol lobby and taxation reform. These issues are complex and ones industry will require solid partnerships with governments to solve.

It should come as no surprise that to be a winner, our industry will have to stand up, advertise and advocate the role we play in a prosperous Australia by providing jobs and growing the economy.

By doing this, industry will provide the best chance of having an informed government to make the right decisions,

6 Grapegrower & Winemaker

not necessarily the expedient ones.

In the world of industry advocacy, wine has the potential to be a winner by advocating a clear competitive advantage – localism and regionalism.

After years of advocating in the regional development space I see the wine industry has much to be proud of: wine is the poster boy and girl for new regionalism.

Many industries in regional areas are reliant on an ageing workforce, ours is an industry that attracts the best, brightest and most creative young people, many who are already in leadership roles. Lots of regional industries have struggled to keep even their workforce around when the clock stops – this is an industry that is home not only to your team but attracts the big city recreation dollar to town and shows it a good time.

Wine has the potential to be a winner by advocating a clear competitive advantage – localism and regionalism.

This is an industry that is dominated by small to medium businesses that thrive on innovation, embrace exploration of new products, keep the market interested and with the right support will ensure a competitive environment for the long www.winebiz.com.au

term. Or in basic terms – creating longterm jobs and long-term growth.

It is this value proposition where wine will have the greatest success in partnering with governments of the day.

Like health and education, regions are the basics in government investment.

This is particularly true in Victoria, where we have a $1 billion regional growth fund, a state department focused solely on regional development and other state departments with separate reporting lines and performance indicators for their activity in regional areas. Perhaps most telling of all is our new premier’s decision to retain his regional city portfolio and ensure our deputy premier has the portfolio of regional and rural development. In fact, the majority of Victoria’s kitchen cabinet hold regional Victorian seats.

It is with these issues in mind that the Wine Victoria board has developed our action plan to play to our collaborative strengths and advocate on the issues that will stop growth and jeopardise jobs in regional areas: taxation reform, the antialcohol lobby, biosecurity threats and cuts to industry development programs.

Wine Victoria is a new organisation and one that will require support from all parts of the industry to effectively meet these objectives. There is no denying times have changed and there are real threats to industry’s future. Partnering with government of all levels will be important.

In this brave new world, however, there is still power in collaboration, after all, united we stand – divided we fall.

Rachael Sweeney is the executive officer for Wine Victoria – the state’s peak industry body.

June 2013 – Issue 593

Australia’s grapevine germplasm collections under threat Vine improvement groups call for more transparency and engagement on germplasm future.

Key findings

Kellie Arbuckle

THE FUTURE OF some of the world’s most unique grapevine material is being put at risk due to a lack of funding from Australia’s wine industry.

This was the key finding from a sixmonth review into the status of Australia’s germplasm collections, commissioned by the Grape and Wine Research and Development Corporation.

The review found that current maintenance of collections, some of which contain pre-phylloxera heritage material that is probably unique to Australia, was unsustainable.

It found a lack of industry funds was likely to result in the closure of collections, less accessibility to high-health varieties and more

NE

private importation.

Discussions between the GWRDC Board and Scholefield Robinson Horticultural Services, who conducted the review, have led to recommendations for the establishment of two collections: a germplasm repository of all varieties, and a high-health collection for in-demand varieties and clones.

Both collections would be developed through the amalgamation and/or consolidation of existing collections.

The report also outlined options for future funding of the collections, such as the introduction of a nursery levy (or raising the existing nursery pot levy), or through the implementation of the biosecurity levy (if applicable).

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• There are about 900 different grapevine varieties in Australian collections • About half of these varieties are present in two or more collections; the other half exists only in a single collection • Some of the varieties are pre-phylloxera heritage material and probably unique to Australia • The most valuable collections, in terms of content, are those held by CSIRO, SARDI, the Australian Vine Improvement Association and the Riverland Vine Improvement Committee • Current resourcing for grapevine germplasm in Australia relies on cutting sales and government agency support and is not sustainable.

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8 Grapegrower & Winemaker

The recommendations are now being considered by the Winemakers’ Federation of Australia and Wine Grape Growers Australia.

The GWRDC said it will consult with “selected key industry” stakeholders before deciding how Australia’s grapevine germplasm will be maintained.

While both WFA and WGGA have welcomed the review, a number of vine improvement groups and nurseries have expressed frustration at what they say has been a lack of engagement and transparency throughout the review process.

“This review did not meet with or ask for input from any vine improvement body – state or national – nor did they discuss it with the nursery industry,” said Kym Ludvigsen, executive committee chairman of the Australian Vine Improvement Association.

“You’d think they would consult with the people in the industry, especially when they’re being asked to fund it.”

Riverland Vine Improvement Committee manager David Nitschke said the recognition of germplasm maintenance had been an “industry weakness”.

“The necessity for the industry to identify its germplasm pool in Australia is essential and not knowing what it’s had until now is more than an oversight – it’s neglectful,” Nitschke said.

“At the same time, the review is a welcome step forward.”

The most valuable collections currently, in terms of content, are those held by CSIRO, AVIA, SARDI and RVIC. Nitschke said the current lack of access to collections, including those at SARDI and CSIRO, was already a burden on www.winebiz.com.au

the wine industry.

“That we’ve been shut out as an industry has made for more frustration,” he said.

WGGA executive officer Lawrie Stanford said the review was a step in the right direction.

“The report is definitely welcomed by WGGA. The germplasm collections are highly vulnerable, so this report was a necessary first step to understand what is required,” he said.

“At the end of the day we all know it’s going to be a costly activity, so the key problem will be to do with funding.”

Australia’s grapevine germplasm currently relies on funding from cutting sales and government agency support – both of which have been declared unsustainable in the review.

The total number of different varieties within Australian collections is about 900. About half of these varieties are present in two or more collections, while the other half exists only in a single collection.

Nitschke said more consultation was needed before a final decision is made.

“All stakeholders need to have an opportunity to have input into what they would like to see and what level of commitment they are prepared to put towards maintaining the collections,” he said.

The GWRDC defines ‘grapevine germplasm’ as “the genetic diversity that is captured in the different cultivars of the classic European species, Vitis vinifera (everything from Albariño to Zinfandel), the American species V. labrusca, V. rotundifolio, and their hybrids (such as Chambourcin), and in the species used for rootstocks, V. riparia”.

June 2013 – Issue 593

news in brief

UNITED STATES

Murdoch invests Media mogul Rupert Murdoch has bought the Moraga Vineyards estate, located in the hills above Bel Air, in Los Angeles.

The founder and CEO of News Corporation announced the purchase via Twitter last month.

A sales price was not disclosed, but the property was listed for $29.5 million.

The sale includes the 6.5ha estate, as well as the winery and cave, brand and inventory, plus a 7500-square-foot private residence.

Murdoch bought the estate from Tom and Ruth Jones, who have lived at Moraga since 1959. It previously belonged to Victor Fleming, director of Gone with the Wind and The Wizard of Oz. When the property went on the market several months ago, Murdoch expressed quick interest.

Wine Spectator

SOUTH AFRICA

Record crop The 2013 South African harvest will be the biggest winegrape crop ever produced in the country, despite getting off to a late and slow start.

According to local industry organisation Vinpro, the cold and wet winter constituted ideal weather which contributed to the size and quality of this year’s harvest.

Bigger harvests are expected in all the wine districts, with the exception of Robertson, and record crops are on the cards for Olifants River, Breedekloof and Worcester.

The total crop is 4.6% higher than the record crop in 2008 – and highquality wines are anticipated for the 2013 vintage, says Vinpro.

The 2013 winegrape crop is expected to reach 1,491,432t according to the latest estimate (30 April) of the SA Wine Industry Information and Systems (Sawis), thereby exceeding the 2012 crop by 5.4%.

La Journee Vinicole

NEW ZEALAND

Positive signs Steadily rising export prices for New Zealand wine combined with a lift in the size of this year’s vintage are bringing a collective sigh of relief to the New Zealand wine industry.

The latest industry statistics show the average FOB (free on board – the price the June 2013 – Issue 593

exporter receives before shipping) price for wine exports has risen steadily over the past three quarters and was $8.24 a litre in the latest March quarter – the highest it has been since March 2011.

In 2006, the average price exporters received for their wine was nearly $10 a litre, but that dropped to a low of $5.60 in the September quarter of 2011 as export volumes more than trebled over the same period.

The increase in export prices came after a disastrous 2011 vintage that produced 194 million litres of wine.

But the silver lining was that it dried up surplus stock from 2010’s record 235 million litre vintage.

Printed Wine Tasters

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UNITED KINGDOM

New Masters The Institute of Masters of Wine has announced three new Masters of Wine in the US and Australia, including only the fourth-ever double Master.

Alison Eisermann Ctercteko MW, from Sydney, Adam Lapierre MW, of San Francisco and Eric Hemer MW MS, from Lake Worth, Florida, have all now been admitted to the Institute as members.

Hemer becomes the fourth person to be awarded both the MW and and Master Sommelier qualification.

Hemer is the educational director for Southern Wine & Spirits in Florida and teaches the Wine Certificate course at Florida International University. His dissertation was entitled: “What’s next for Argentina: can Bonarda achieve success in the United States on-trade market?”

Ctercteko is a wine educator and winemaker, who established and managed the Monument vineyard in Central New South Wales.

The title of her dissertation was: “Monitoring the incidence and nature of screwcap closure damage, its effect on aromatic wine quality and the implications for storage and handling: an investigation of Sauvignon Blanc.”

Lapierre, who is the national sales manager (Fine Wine Division) at Frederick Wildman and Sons, began his career working for a large winery in New York’s Finger Lakes Region.

He wrote his dissertation on: “Factors affecting brand loyalty among sommeliers in San Francisco, California”.

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Grapegrower & Winemaker

9

people & places

Suppliers and producers open the dialogue at WISA seminar Kellie Arbuckle

SUPPLIERS AND WINE producers need to make time to listen and engage with one other if they want to meet each other’s expectations.

That was the view that resonated with about 50 wine delegates who gathered at Penfolds Magill Estate on 16 May for a seminar on ‘What wineries and suppliers want’.

Hosted by Wine Industry Suppliers Australia, the seminar sought to prompt discussion among suppliers and wine producers about each others’ expectations and how they can cooperate more effectively to meet them.

The event was moderated by Wolf Viergever, global procurement manager of raw materials and production suppliers at Treasury Wine Estates.

WISA executive officer George Willcox said the seminar provided a good opportunity to try and resolve what he described as a disconnect between suppliers and wine producers.

“The benefit of the event was to have winemaking and suppliers in the same room trying to establish what difficulties there are,” he said.

Pellenc managing director Louise Fraser said transparency and open engagement was pivotal in allowing the Pellenc team to meet its customers’ expectations.

“After getting to know the technical

Winecycle directors Darren Oemchke and Russell Johnstone.

10 Grapegrower & Winemaker

Wine industry strategist Peter Hayes, Pellenc managing director Louise Fraser and Yellowglen group sparkling winemaker Charles Hargrave.

aspects of the machinery, we’ll hold events in the main regions to demonstrate the machines and get the customers’ feedback on what we could do to improve the machines to suit Australian conditions,” Fraser said.

“We have been doing this with our harvesters for over 11 years now and have been able to improve the machines with the input of our customers. This is how

Donaldson Walsh Lawyers associate Tim Duval and Seguin Moreau Australia national sales and marketing manager Graeme Little.

we, as a supplier, ensure we’re meeting our customers’ needs.”

Wine industry strategist Peter Hayes spoke about the importance of communication and the need for the Australian wine industry to overcome its complacency towards innovation. He said it was important for industry to address negative attitudes to innovation through the business and its relationships.

Oak Solutions Group national sales manager Mark Roberts and Diverse Barrel Solutions business development and technical manager Alex Katsarvos.

www.winebiz.com.au

Finlaysons partner Kirsten Dow and Treasury Wine Estates technical improvement co-ordinator Vanessa Stockdale.

June 2013 – Issue 593

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news

Wine in supermarkets could hurt business, industry boss warns South Australia’s wine association has questioned whether the State Government’s proposal to stock wine in supermarkets will do more harm than good to the local wine industry.

Kellie Arbuckle

THE SOUTH AUSTRALIAN Government’s proposal to support local wine by stocking it in supermarkets could backfire, the state’s wine industry association has warned.

Under the proposal winemakers would be allowed to sell wine from supermarkets – but no other type of alcohol.

The Independent Supermarket Retailers Guild of South Australia – which represents Foodland, IGA and other independent outlets – supports the move to allow South Australian wine sales in supermarkets.

But South Australian Wine Industry Association chief executive Brian Smedley said the proposal lacks important details which could lead to unintended consequences on the viability of a range of wine businesses.

“The exclusive sale of South Australian wine is not included in the proposed legislation – nor can it be included. As such we could end up with all New Zealand wine on our supermarket shelves or all Argentinean wine – or we might end up with Foodland-branded wine,” he said.

Smedley also raised concerns about the issues of existing market power and dominance, noting the potential for wine to be stocked in the major chain

12 Grapegrower & Winemaker

supermarkets: Coles and Woolworths.

“It is not clear whether the supermarket proposal will make any difference to the questions of listing, price point and volume,” he said.

“Who’s to say Woolworths and Coles won’t start buying up independent supermarket chains, like they did with the independent liquor outlets? This could be another unintended consequence – we don’t know how they will react in the future to promote or sell their products.”

Education in wine appreciation could also be bypassed via the supermarket route, where training of sales staff is not necessary. There is also concern that increased competition could lead to a negative impact on sales at cellar doors and independent liquor stores.

“The whole thing is fraught with danger,” said John Mullen, director at Parade Cellars, located east of Adelaide.

“Putting wine into more places won’t sell more wine. What it will do is take some business away from other liquor outlets.”

Woolworths’ public affairs manager Andrew Willsmore, who up until recently was general manager, policy and government affairs for the Winemakers’

www.winebiz.com.au

Federation of Australia, said the proposal would benefit the wine industry, retailers and consumers.

He said Woolworths would back the proposal – but only if it cannot be restricted to particular supermarket chains or owners. “Should the proposal be amended in a way that discriminates against supermarkets, then Woolworths would withdraw its support and oppose the proposal as an anti-competitive measure,” he said.

Smedley said rather than proposing a new bill for the sale of wine in supermarkets, the government should undertake a complete review of the Liquor Licensing Act 1997.

“It is inconsistent to provide one business type a legislative fix without considering deregulation for other businesses. Based on a number of recent proposals (‘small bars’ and now ‘wine sales in supermarkets’) any examination would suggest that the Act has become no longer adequate or responsive to the needs of the community,” he said.

Submissions on the Wine in Supermarkets Discussion Paper closed in March and are now being considered by the State Government.

June 2013 – Issue 593

Trunk disease workshop delivers latest knowledge A FOCUSED LOOK at grapevine trunk diseases and viruses has won favour with viticulturists attending a seminar in Healesville in April.

Three of the country’s top authorities on the topics delivered the latest research and management information in a downto-earth program attended by almost 70 viticulturists from the Yarra Valley and other wine-growing regions of Victoria, South Australia and Tasmania.

Dr Mark Sosnowski spoke on Eutypa dieback, Dr Wayne Pitt on Botryosphaeria and Dr Fiona Constable on viruses at the seminar presented by the Victorian Viticultural Association at Healesville Memorial Hall on 23 April.

Australian Vine Improvement Association executive committee chairman Kym Ludvigsen said the fact that half the participants coming from outside the Yarra Valley showed grapevine diseases and viruses were an

industry issue.

“The aim here is to get the people on the ground along to hear what the researchers are doing and to apply the knowledge,” he said, adding it was also a forum for people from different regions to meet each other and to exchange ideas.

Andrew Smith from Sunshine Creek Vineyards in Yarra Glen said the issue of trunk diseases had been around the industry for many years, and is a problem.

“The information has been very helpful, but getting good information at the same place and the same time, with a focus on something that is a major issue for cool climate vineyards is particularly good,” Smith said.

“It shows a very strong wine-growing industry in the Yarra Valley that our technical group has access to this calibre of speakers we have here today,” he said.

Dr Sosnowski said it was clear there was a real concern about trunk diseases.

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“I think the response we got was that there was a real understanding of the way trunk diseases can be managed,” he said.

He said the participants were a mix of people in the industry who had very little understanding of the problem before the workshop, and others who were very much in tune with trunk diseases, were managing them and had come along to get the latest information.

“I suspect those who have had their eyes opened will go back, look at their vineyards and make some decisions which will be proactive towards managing trunk disease,” he said.

He said there was good interaction which would inform future research.

“There were a lot of questions asked and they are the things we will take away and use for new projects and research in the future which is a benefit to the industry,” he said.

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news

Australian wine industry study mission to India The study mission WINE AUSTRALIA IS set to host an Australian wine industry study mission to India in November 2013. The visit is to be supported by Austrade India and Winetitles, publisher of the Grapegrower & Winemaker magazine.

The study mission has been developed to increase companies’ understanding and familiarity of the Indian wine market through a hosted itinerary which provides a broad exposure to the opportunities and obstacles of this burgeoning market and provides a unique opportunity to connect with the local wine industry in India.

Participants will be able to intimately explore retail and on-trade environments first-hand with visits to local retail outlets, international supermarkets, hotels and restaurants incorporated into the itinerary as well as visiting warehousing and wine education organisations.

Optional tastings and dinners are also offered which will bring together a host of local gate-keepers in Mumbai and New Delhi, targeting importers, local sommelier associations, trade, educators and wine/lifestyle media, providing an unparalleled platform to connect and build ties with the key influencers’ in India.

In addition, the itinerary also accommodates a visit to a major wine region in India, allowing companies to establish connections with the Indian wine industry, to better understand the Indian wine sector’s prospects and to identify areas of alignment of Australian wine companies’ skills and services.

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Why?

India is a country of over 1.2 billion people that is also home to a small but promising wine market. The wine market is largely limited to the growing middle class and is showing promising signs of long-term growth.

It is estimated that the total wine market in 2012 was 18 million litres or the equivalent of 2 million 9L cases. Although relatively small, this has grown at a compounding annual rate of 20% since 2003 and Euromonitors International forecasts that the market will reach approximately 30 million litres, or 3.4 million 9L cases by 2017. The market is split between domestic – which accounts for approximately 80% of the total market, and imported wine which accounts for the remaining 20% of wine sales.

Australia currently has a high share of imports and is currently the second highest importing country accounting for 11% of total imports behind France. Growth of the imported wine market has been driven by a fast growing and educated middle class, favourable government policies encouraging the Indian domestic wine industry, higher disposable income and growth in foreign tourism.

Australia’s close proximity to India, in comparison to America and Europe, also gives Australian exporters an advantage to service the market and to reduce freighting costs. Diplomatic relations are strong due to shared beliefs in democracy and common interests such as the Indian Ocean, Australian-Grapegrower-and-Winemaker-Savour-quarter-page-vertical-ad-flat.pdf 1 19/04/13 10:31 AM cricket and English, which is regarded as the official language.

However, although long-term growth opportunities are present, the market also provides challenges to current and prospective exporters.

One of the major obstacles to reaching consumers in India is the very high customs duties and taxes throughout the country.

In fact, some state taxes make imported wine prohibitively expensive driven by the protectionist attitude of the state wine industries. For example, the state of Maharashtra imposes a 200% state excise duty on top of the 150% Federal tax.

Cultural considerations must also be taken into account – in some states the consumption of alcoholic beverages is restricted and/or banned, and it is only in recent years that it has become more acceptable for women to consume wine and alcohol in public places. Finally, logistics and storage are often of poor quality and there are limited opportunities for consumers to learn about wine due to its high cost.

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June 2013 – Issue 593

Exporters to India need to be prepared for these challenges and should not expect immediate gains, however it is an exciting market that offers long term potential growth.

The Indian wine consumer Around 70% of India’s population resides in rural areas with approximately 330 million people living in urban areas.

Generally speaking, the urban population are the predominant consumers of wine. Given the large population, the per capita consumption is small with estimates of 10 millilitres per capita, yet India has the fastest growing middle class in the world, and this segment is often educated and aspiring to succeed.

Many are returning to India from study and work overseas, and are bringing with them western cultural habits, including an appreciation of fine wine. This – in combination with a growing domestic industry focused on quality, and the perceived health benefits of wine compared to spirits and beer – is fuelling a demand for wine.

The key consumers of wine in India are predominantly affluent urban men in the 30-50 year age group, who are familiar with wine from their foreign travel. However the consumption of wine among young working male and female professionals in metro cities has risen considerably as wine becomes fashionable and more widely available at affordable price points in off-trade and on-trade outlets.

It is important to note that Indian consumers are reasonably high consumers of other alcoholic beverages, particularly whiskey and beer; in fact India is the world’s largest market for whiskey.

Where are the wine consumers?

Nearly 80% of wine sales are accounted for in the major cities of Mumbai, New Delhi, Bangalore and Goa, with the majority of wine sales centred around New Delhi and Mumbai.

Sales of imported wine occur primarily through the on-trade due to no customs duty on imported wine through this channel, however the off-trade environment is improving as regulation eases allowing international and local supermarkets and retail outlets to enter the market and stock imported wine. Currently the off-trade is dominated by Indian wine.

What are consumers drinking?

Cabernet Sauvignon and Shiraz are the most popular red wine varieties while Chenin Blanc and Sauvignon Blanc are the most popular white wine varietals sold in India. Indian consumers, especially first time consumers, tend to prefer red wine over white wine.

Domestic wine industry British occupation bought to India a wine-consuming culture.

This resulted in grape plantings mainly based in Kashmir, where vineyards were vibrant until the 1890s when they were destroyed by Phylloxera. It is only in recent years has the industry been re-established.

The Indian Government has provided significant support for viticulture in India which has arguably resulted in the capacity for wine exceeding the demand in these nascent stages of market growth. In 2008, 60,000ha were cultivated for grapes, producing 1.6 million tonnes. Most of the vineyards are located in Nashik around the Sahayadri Hills and Narayangaon.

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Letter to the editor I was saddened to read of the death of Bryce Rankine.

I was lucky enough to be in Bryce’s classes at Roseworthy College back in the nineties.

His manner was sometimes pedantic and pompous, which led some students to think he was snobbish, but beneath this eccentricity Bryce was a kind, tolerant and considerate man.

He was always precise with language and fact, and he loved detail. He was highly systematic, and many students were amazed at his ability to produce just the right reference from his vast antique card system.

Bryce was a true lover of wine. I think sherry was his favourite, and I am sure, along with Bob Baker, he opened many young minds to the wonder of this very special drink.

On one memorable 9am sensory evaluation class, Bryce opened proceedings by holding up a glass of sherry and declaring “Sherry ... is God’s gift to man”. He then took a good draught from the glass. What more did we need to know? We were further amused when he produced an ancient, dried-up pair of hobnailed grape-treading boots that he had brought back from Jerez.

I leave it to others to speak of Bryce’s technical contributions to the Australian wine industry. But for me, anyone who appreciates good sherry is good to know, and Bryce was certainly good to know.

June 2013 – Issue 593

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news A smaller quantity of wine is made near Bangalore and in Kashmir. Today there are now over 80 wineries in India.

The major players include Samant Soma Wines, Chateau Indage, Sula Vineyards, United Spirits and Grover Vineyards.

Imported wine market Australia is the second largest exporter to India by volume (11% share) and value (10% share) behind France. France currently accounts for 31% of all imports by volume. Italy is the third largest importing country with approximately an 11% share, followed by the Chile with 5% (Source: Global Trade Atlas).

Red wine accounts for 61% of Australian wine exports and both bottled and soft-pack wine are exported from Australia (Source: Wine Australia Wine Export Approval Report).

The study mission will run from 24 November to 2 December 2013 The visit incorporates hosted tours through New Delhi, Mumbai and Nashik.

Cost: A$4150* excluding GST, per person (shared room).

The study mission participation fee will provide the following benefits: • meetings with gate-keepers, media, trade, local wineries and industry associations • pre-market briefing in New Delhi and Mumbai • market tours in New Delhi and Mumbai • winery/vineyard tours in Nashik • translator where required • coordination of trade and media

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*International and domestic airfares are not included and must be purchased separately. Lunches, dinners, drinks, passport, visas, insurance and other ancillary expenses are also not included in this cost and must be purchased separately. **Trade and media tastings are an additional, optional charge which will be dependent upon participant numbers.

Who should participate?

The study mission is ideally suited to experienced wine exporters seeking to expand into new markets and/or to better understand the opportunities and challenges exporters may encounter in India, and companies that are seeking to partner with the domestic Indian wine industry. State and/or wine region representatives are also encouraged to attend on behalf of their members.

Companies with a long term outlook and a willingness to invest in the market are encouraged to participate.

How to get involved For more information visit: w w w.w i n e a u s t r a l i a . c o m or contact Aaron Brasher of Wine Australia on: (08) 9361 1227 or at: aaron.brasher@wineaustralia.com

NZ has record year of success at International Wine Challenge NEW ZEALAND WINEMAKERS have won 38 gold medals in a record year of success at the 30th International Wine Challenge – 13 of which went to Pinot Noir.

“New Zealand’s Pinot just gets better and better, and it is hard to beat in terms of quality, consistency and value,” said Sam Harrop MW, co-chair of the IWC. “One theme that came through in judging this year was the regional diversity. This is great news for New Zealand Pinot and one that suggests that vine age is now starting to have a significant impact.”

Sauvignon Blanc also scored highly collecting 11 of the 38 gold medals awarded to New Zealand.

Emerging grape varieties fared well in the hands of New Zealand winemakers with Grüner Veltliner and Albarino both picking up gold.

IWC co-chairman Charles Metcalfe said the New Zealand gold medalwinning wines were stunning.

“We’ve come to expect excellent Pinot Noir and Sauvignon Blanc from them and, as usual, they have delivered, but their ability to cultivate foreign grapes shows their mastery of their craft,” he said.

Visit t he I WC website for the full list of winners: www.internationalwinechallenge.com

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Vineyard & Orchard Sweepers June 2013 – Issue 593

regional round-up

Top crops make for top drops in NSW Wineries and wine buffs have spent recent times celebrating the pioneers and diversity that make NSW an internationally renowned wine industry.

Kellie Arbuckle

Mudgee heroes honoured MORE THAN 100 guests came together at Lowe Wines to celebrate the inaugural Mudgee Wine Grape Growers Association Heroes and Icons Dinner in March.

Awards were presented to winemakers on the night for their contribution to the Mudgee region wine industry.

Bob Roberts of Huntington Estate was announced the winner of the inaugural Mudgee Heroes and Icons award, while Gil and Vincie Wahlquist, pioneers of the organic industry and Mudgee wine region, were also acknowledged.

Roberts established Huntington Estate wines in the late 1960s and planted the first Merlot in Australia.

“He was the first person to recognise the Mudgee wine region was superior to the Hunter Valley,” said Andrew Stein, president of the Mudgee Wine Grape Growers Association.

“As an inaugural member of the Mudgee wine and food society and a foundation member of the Mudgee Appellation Scheme, Bob has contributed a great deal to the success of the Mudgee region wine industry.”

Semillon named best wine McLeish Estate’s 2007 Semillon has been awarded three trophies, including Best

June 2013 – Issue 593

From left is Wendy Roberts of Huntington Estate, food and wine presenter Peter Howard, David Lowe of Lowe Wines, Drew Stein of Robert Stein Wines and Bob Roberts of Huntington Estate (sitting).

Wine of Competition, at the 2013 Sydney International Wine Competition.

The wine, which was harvested from the winery’s single estate vineyard in the Hunter Valley, also won trophies for Best

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White Wine and Best Lighter Bodied Dry White Table Wine.

The McLeish Estate Semillon has a pedigree of winning major awards: the 2007 vintage won the trophy for Best International Semillon at the London International Wine Competition in 2012 and won a further five trophies at both national and international levels.

Wine critic James Halliday has been a strong supporter saying the Semillon has “improved year by year into a glorious flavoured Hunter Semillon with a long future”.

McLeish Estate has been producing wines for the past 27 years, with owners Robert and Maryanne McLeish overseeing all aspects of the family business.

Robert says consumers worldwide are looking for more elegant, aromatic wines with lightness of palate.

“We have continued to push varietal definition and intensity in all our wines and it is a great compliment to our team that this commitment is winning international accolades,” he said.

Casella announces changes to global sales and marketing Casella Wines has updated its global sales and marketing team to develop new opportunities for growth across the

Grapegrower & Winemaker

17

regional round-up Asia-Pacific region and other emerging markets such as Brazil and Mexico.

The winery has appointed James Wilson as regional market manager, for Asia and emerging markets.

Wilson’s most recent role was strategic business development manager for Asia at Accolade Wines. Prior to that, he was export market manager (Asia and emerging markets) for Constellation Wines and wine development manager for Constellation Europe.

Libby Nutt has been appointed global marketing and export sales manager – a role that will see her take responsibility for overseeing the developing sales of Casella Wines’ brands in international markets.

Travis Fuller will extend his role as senior brand manager Australia to senior brand manger Australia, Asia and emerging markets. He will work alongside Wilson to build consumer-driven plans in key markets within the region.

Managing director John Casella was delighted to announce the developments.

“As a large proportion of our volume is driven by demand from international markets, the Asia-Pacific region and other emerging markets such as Brazil and Mexico are becoming increasingly

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important, providing new opportunities for growth. I have no doubt that the team will deliver exceptional results for the business and achieve maximum profitability and growth in line with the company, vision and values,” he said.

2012 Bilgavia Estate Blanc de Blanc, at the NSW Wine Festival.

The new sparkling Chardonnay is made from grapes grown at Bilgavia Estate’s 19.6ha vineyard in the Broke Fordwich region and joins the winery’s recently released Chardonnay and Verdelho.

Orange F.O.O.D. Week Bilgavia Estate owner Leona Gunter F.O.O.D. (Food of Orange District) Week said she was very excited about the new arrived in April and brought with it release. some glorious, mild autumn weather and “This initial release is 100% fantastic crowds.

Chardonnay, which we are extremely F.O.O.D. Week is one of the highlights pleased with. Our 2012 Bilgavia Estate of the annual calendar and involves a sparkling Chardonnay is made as a fresh myriad of events, both big and small, and crisp wine, with classic Blanc de from wine dinners and vineyard walks, Blanc characters of lemon and stone fruit to the landmark 100 Mile Dinner and the along with hints of toasted honey and a various markets that show off the local long minerally palate,” she said. produce.

The Chardonnay was David Crawley, of the Orange harvested early in the 2012 Region Vignerons Association, season to capture the high was over the moon with the size natural acidity. The base wine of the crowds. then underwent secondary “The number of people fermentation prior to bottling. getting out this year seemed to Leona and Phil Gunter indicate a resurgence in events purchased the Parsons Creek that bring people and wine Farm in 2011 with a view to producers together. Orange was rebuild the vineyard and the really buzzing,” he said.

Bilgavia Estate brand.

“Not only were numbers up, Today the vineyard comprises but there was an excitement to Semillon, Chardonnay, Shiraz the whole 10 days.” and Verdelho as well as recent plantings such as Pinot Noir, First sparkling for Bilgavia Merlot, Spanish Tempranillo Hunter Valley winery and Italian Fiano.

Bilgavia Estate has released The 2012 Bilgavia its first sparkling wine, the Estate Blanc de Blanc.

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AWITC registrations

THE AUSTRALIAN SOCIETY of Viticulture and Oenology (ASVO) is a proud part-owner of the Australian Wine Industry Technical Conference (AWITC) and the WineTech trade show, and has elected to offer its members a 10% discount on registration.

ASVO president Paul Petrie said, “It’s about delivering greater value to our members.” Those not already enjoying ASVO membership are encouraged to join to take advantage of the discount.

The event from 13-18 July 2013, at the Sydney Convention and Exhibition Centre, Darling Harbour, promises to be an exciting and informative week for anyone involved in the grape and wine industry. Participanrts can catch up with old and new colleagues, share ideas and hear some of the foremost experts present on topics relevant to the industry today and in the future.

The ASVO is also looking forward www.winebiz.com.au

to sponsoring some of the events at the AWITC. These include a prize for the best presentation in the Fresh Science sessions on the Monday of the conference. The speakers in the Fresh Science sessions are selected from the abstracts submitted for the poster session which aims to showcase a range of intriguing research from talented industry members. These technical posters will be on display throughout the event. Visit the AWITC website for more details. The ASVO is also looking to support the Into the Wine Light session. This is an entertaining introduction to future people and their projects in grape and wine research; 10 students, one slide each to answer the age-old questions: ‘what are you researching and why does it matter?’ This is a very social event, including drinks and nibbles and plenty of opportunities for interaction between speakers and the audience.

June 2013 – Issue 593

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June 2013

GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

Newsletter of the GWRDC. Published bi-monthly

People in Research Wayne Pitt Putting the wood on managing grapevine trunk disease A high school interest in working with wood and aspiring to become a carpenter before discovering his strengths in chemistry and mathematics has indirectly led National Wine and Grape Industry Centre researcher Dr Wayne Pitt to a successful career in investigating the causes and possible treatments for trunk disease in grapevines.

Pitt explains: “At high school I was interested in technical drawing, took work experience as a carpenter, and intended to take a trade. However, my parents were adamant that I finish school and, as it progressed, I became increasingly interested in biology, chemistry and mathematics. I applied to university in the area of biological sciences and enrolled at Charles Sturt University to study a Bachelor of Applied Science (Medical and Applied Biotechnology), now known as Medical Science.

“Towards the end of my degree the course coordinator at the time, Exmond De Cruz, managed to convince me that science was cool. During the summer of my final year, I completed a three-month research project in the R&D department at Uncle Bens of Australia. Uninspired by the prospect of a routine position in a laboratory, I decided to take a further year of study by completing an Honours year in Food Science at CSU. My supervisor, Terence Harden, encouraged me to publish my work wherever possible. These two projects were essentially my introduction to research and the inspiration for my career to date.”

After a year or so of research working on pathogens of milk, Pitt recalls still being unsure about his career direction.

He enrolled in a PhD at CSU, foBYcussing on plant pathology and investigating the feasibility of fungi as biological weed control agents for aquatic weeds in rice.

“After several years I realised that the fungal agent I was working on was misidentified, or more accurately, wrongly named. Together with collaborators from the US, Germany and the Netherlands,

I was able to rename the fungus. To achieve this I worked closely with Walter Gams, one of the world’s best known mycologists. Later, we were able to publish a new description of the fungus to correct the error,” Pitt said.

More recently, with the help of Dr Mark Sosnowski, from SARDI, and both Jose Urbez-Torres and Florent Trouillas, from the Gubler Laboratory at the University of California, Davis, Pitt has been able to identify new species within the Diatrypaceae and Botryosphaeriaceae families.

“We now know that many of these species are capable of causing disease on grapevines and have a much better understanding of the role they play in grapevine decline,” Pitt said.

Pitt’s research focus has been on

mitigating the effects of trunk disease on grapevines for the past six-and-a-half years. During that period, Pitt says he has noticed an “evolution” with gradual acceptance among the industry that trunk diseases are a real threat to Australian grape and wine production, and that managing them is achievable.

“An increasing amount of my research is of an applied nature, and involves trials to assess treatments under field conditions, such as fungicides for prevention of infection of pruning wounds.

Most of the work to date involves fungi in the Botryosphaeriaceae and Diatrypaceae families, which are responsible for the dieback diseases of grapevines we commonly refer to as Eutypa dieback and Botryosphaeria dieback,” Pitt said.

From 2013–16, Pitt and colleagues at NWGIC will work in collaboration with researchers from SARDI on a project funded by GWRDC and various industry partners to develop strategies that will provide growers with appropriate pruning practices to minimise trunk disease infection, and identify the critical time for fungicide application for the protection of pruning wounds.

“Where vines are already infected, we are looking to evaluate remedial surgery as a management strategy,” Pitt said.

Looking further ahead, Pitt says his ultimate research goal is “to provide growers with effective recommendations for the prevention and management of grapevine trunk diseases, and the knowledge and training to implement these recommendations in a cost-effective manner”.

“Within the next decade, it would be great to get to a place where Australian grapegrowers no longer consider trunk diseases to be a major threat to their vineyards,” he said.

Later this year, Pitt will be giving presentations at trunk disease workshops to be held in various wine regions of Australia as part of the GWRDC’s INseries workshop program. For more information, contact Adrian Loschiavo, GWRDC Program Manager, adrian@gwrdc.com.au

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wrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

The road to better yeast and bacteria It is estimated that approximately 5-10% of alcoholic (yeast-driven) fermentations encounter difficulties, such as slow progress or premature arrest, and the need for added winemaker intervention or additives. The malolactic fermentation (MLF) effected by lactic acid bacteria is also not immune from such problems.

Apart from an increased cost of production, quality of the affected wine can be jeopardised through the increased risk of spoilage and oxidation.

The frequency and distribution of such problems is of course variable and influenced by grape variety, climate and degree of grape ripening (thus sugar and alcohol content), winemaking practices and wine storage conditions. At a microbial level many physicochemical parameters can interact in a complex manner to reduce yeast or bacterial growth, viability and/or metabolic activity. Work by the group of Vladimir Jiranek, Professor of Oenology at the University of Adelaide, is aimed at determining the basis for resistance to such parameters as well as developing strains that are better able to cope with these challenges.

Through their current GWRDC project, Innovative Microbials for Winemaking Excellence, the Jiranek group has been comprehensively investigating the beneficial properties of a robust winemaking yeast developed by directed evolution (DE). DE involves many months of growth in the presence of a selective pressure (i.e. a challenge to growth and/ or survival) to encourage natural mutation.

This has yielded superior, resistant strains that, importantly, are not genetically modified organisms (GMOs). Trials of the new strains have been undertaken from 10L to 100L of grape juice or must.

The latter were performed in collaboration with Professor Block at the University of California, Davis. In virtually all cases the evolved strain was at least as efficient if not better than the reference strain (PDM/ EC1118) based on fermentation duration.

Given their robust fermentation character as well as the tendency to produce a ‘cleaner’ sensory outcome, current trials are examining the potential of the evolved strains to be used as rescue yeast. This work is underway with a South Australian winery.

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Parallel to this work, a detailed genomic characterisation of the evolved strains as well as studies aimed at defining the set of genes in lab yeast essential for successful fermentation (the ‘Fermentome’) have provided useful insights. The information is being used to identify gene clusters and cellular processes important to fermentation. An example is understanding how yeasts maintain appropriate intracellular pH and concentrations of ions. This information gives clues as to why some strains are better than others in low pH grape juice with high sugar and acid levels and also suggests new strategies for further DE selection which will be undertaken as part of a new project awarded by GWRDC to the Jiranek group titled Breeding Fit-forpurpose Yeast and Bacteria via Directed Evolution.

Attendance at the 13th International Congress on Yeasts in Madison, USA in August 2012 (funded in part by GWRDC through a travel scholarship), highlighted some relevant developments, which have influenced the experimental approach to be used in the new project. Professor Maitreya Dunham from the University of Washington discussed how yeasts which had been evolved under a similar stress but in separate laboratories and different studies, tended to develop similar mutations in response to the applied stress: growth in sulphur-limited media tended to produce duplications of SUL1, a key sulfate transporter. The implication for the new project is that generating new strains with different strategies for dealing with stress (e.g. high ethanol content) than the current strains will most likely require a number of very different selective conditions rather than applying the same conditions used by others in the hope of a different outcome. Professor Sylvie Dequin from the French National Institute for Agricultural Research (INRA) described a strategy that failed to markedly reduce ethanol yield by wine yeast (the intended target), but did result in a higher fermentation rate, lower acetate and increased aroma compounds production.

Again, the findings will aid definition of conditions to be used in DE experiments in the new project.

Also at the conference, Professor

Yeast cultures plated in a dilution series (L to R) to show differences in resistance to 7% ethanol.

Oliver from the University of Cambridge announced the impending availability of a new laboratory yeast deletion library, one that is prototrophic (requiring no amino acid growth supplements). While the Jiranek group and others have extensively exploited libraries that are auxotrophic (require amino acids) to define fermentation relevant genes, these libraries don’t allow studies on nitrogen related characteristics of yeast, such as growth under low levels of assimilable nitrogen and production of flavour compounds derived from amino acids. Screening of the prototrophic library is an important part of the activities in the new project, which will commence in July with the appointment of the equivalent of three postdoctoral researchers. Most activities will centre on the use of DE to optimise yeast tolerance to stresses such as high sugar or ethanol content, low temperature, high SO2 concentration, low nutrient availability and inhibitors.

Analogous work will be undertaken to generate superior strains of lactic acid bacteria. A third stream of research interconnects all parts of the project and centres on the genes and genetic changes underpinning superior primary and malolactic fermentation attributes in yeast and bacteria.

R & D at Wor k

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wrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

Consumers ready for new flavour in winemaking The third year of University of Adelaide PhD candidate Yaelle Saltman’s innovative, yet potentially controversial, studies into enhancing wine flavours using food industry-approved natural additives is under way. The project is investigating the potential for additives made from natural extracts to enhance the quality of wines in the $10-15 price point, in a similar manner to how the food industry improves a product’s appearance, texture or flavour.

“What I am researching is how to take lesser quality wines, perhaps due to a poor vintage such as occurred during the wet 2010-11 season, and improve their aroma and flavour. This is based on my earlier results, which showed that consumers are generally accepting of natural additives being used during winemaking,” said Saltman, who is also a qualified winemaker.

The addition of flavour enhancers in wine does not comply with current parameters set by Food Standards Australia New Zealand. Saltman was keen to investigate the potential applications and benefits that might be afforded by flavour enhancers, however, she emphasised that the project is not seeking to study flavoured wines as a style, such as sangria, a wine punch typical of Spain.

“I am looking to enhance flavours that already exist in the wine, such as uplifting berry notes,” Saltman said.

A comprehensive nationwide online

US- based flavourist Leslie Norris collaborated with University of Adelaide PhD candidate Yaelle Saltman last year to assist with preliminary sensory trials as part of a project investigating enhancing wine flavours using food industry-approved natural additives.

consumer survey yielded around 1300 responses, a large proportion of which showed the drinkers “were highly accepting of wines with improved flavours”, according to Saltman.

“We included in the survey a list of possible additives that consumers might choose to accept or reject in terms of flavour-enhanced wine, and asked them to rate their acceptance of each on a scale of one to nine. The responses were overwhelmingly in favour of natural flavour additives, as opposed to artificial flavours, being added to wine,” Saltman said.

In 2012, Saltman received GWRDC funding to collaborate with US-based flavourist Leslie Norris, who visited the university for a fortnight to give industry talks and assist with the project’s preliminary sensory trials. Using the wines kindly donated to the project by industry, four focus groups were conducted, which revealed that participants preferred the white wines with added flavours over the control wine.

Saltman will be doing further work on the red wines this year, as well as conducting more detailed sensory and consumer trials, plus shelf-life studies.

“As the project currently stands, it has shown that wines at $10-15 can be improved by adding small amounts of flavour from natural – that is, not chemically synthesised – extracts,” Saltman said, acknowledging that many fellow winemakers will disagree that it is how wine should be made.

“I anticipate some heated discussion about my research, particularly following my presentation at the 15th Australian Wine Industry Technical Conference, in July. My view is, if we can improve the quality of lower price point wines and consumers are accepting of the practice, then why not use it? Flavour enhancement could help Australian wines compete with other New World producers at similar price points,” she said.

Filling the gap in viticultural climate change adaptation GWRDC has secured a grant from the Department of Agriculture, Fisheries and Forestry, as part of the $21 million Filling the Research Gap program aimed at developing ways for farmers and landholders to reduce carbon emissions.

The project ‘Cost-effective viticultural strategies to adapt to a warmer, drier climate’ will be conducted by SARDI researchers, and consists of two research areas under the overarching title that will investigate strategies to mitigate the potential effects of climate change.

“This project builds on results from the Climate Change Research Program and supports GWRDC’s investment strategy for 2013-14, in collaboration with the

w w w.g w r d c .c om . au

Federal Government, to equip growers with knowledge and tools to adapt and implement for their own use, acknowledging the prediction that the climate will warm in the not-too-distant future,” said GWRDC R&D program manager Elise Heyes.

The first research area is focussed on ‘Irrigation methods to manage the effects of hotter temperatures and heat events’.

The research will identify the capacity for micro-sprinklers to be used as a tool to cool the undervine meso-climate in a vineyard in South Australia’s Riverland under a range of climatic conditions including extreme heat, in conjunction with various vineyard management practices.

The project will develop a heat transfer

model to predict the most efficient vineyard cooling method, and its effectiveness under projected climate change. Data will be collected from sub-surface irrigation trial sites to quantify irrigation savings that could be applied to vineyard cooling.

The second project, ‘Practical pruning methods to ensure controlled harvest and grape quality’, will evaluate the extent to which late pruning can mitigate the effects of increased temperatures on vine development and berry composition. The feasibility of spreading harvest time and improving the balance between sugar, flavour and colour in fruit and wine will also be assessed using delayed pruning on commercial scale vineyards.

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wrdc GRAPE AND WINE RESEARCH AND DEVELOPMENT CORPORATION

Fungicide resistance research fuelled by international knowledge South Australian Research and Development Institute (SARDI) senior research scientist, manager quarantine and manager horticulture pathology Barbara Hall travelled to the 17th Reinhardsbrunn Symposium on Modern Fungicides and Antifungal Compounds, in Germany, in late April to learn from other specialists in the field of fungicide resistance.

The triennial Reinhardsbrunn Symposium is dedicated to discussion about the effective use of all fungicides that protect the world’s food supply and commodity products, including winegrapes. It is attended by people from around the world with a history of knowledge of fungicide resistance, who know how to manage and test for resistance.

“The focus of this trip for me was about gathering technical knowledge from fungicide specialists to enable me to better understand fungicide resistance and how to

manage it in a viticultural sense,” Hall said.

A presentation by Dr Trevor Wicks, formerly of SARDI, and representatives of NuFarm was given at the Symposium, outlining issues with fungicide resistance in the Australian wine industry.

Hall’s travel to Germany coincided with the early stages of a new nationally focused GWRDC-funded project, titled ‘Understanding fungicide resistance in powdery and downy mildew’. SARDI researchers, in collaboration with researchers from The Australian Wine Research Institute, Curtin University, Charles Sturt University, Department of Agriculture and Food Western Australia and industry partners, are seeking to quantify problems in the Australian wine industry associated with resistance to fungicides used to treat powdery and downy mildews and botrytis.

“Fungicide resistance to mildews and botrytis has been known in the Australian

wine industry for a while, but new research is needed to better understand the resistance recently detected to the Strobilurin fungicides that are used quite widely in local vineyards,” Hall said.

In the first stage of the project, Hall and her research colleagues will set-up the technology required for the study, and ensure the testing regimes are operating effectively. From next season, the researchers hope to significantly look at resistance in vineyard areas of South Australia, Western Australia, New South Wales, Victoria and Tasmania.

“Once the extent of resistance in Australian viticulture is understood, we will be able to look at the best ways to manage it and reduce the impact on the industry,” Hall said.

For further information about the Reinhardsbrunn Symposium, visit http:// www.reinhardsbrunn-symposium.de/

GWRDC announces 2014–15 investment priorities GWRDC has confirmed four priority areas for new investments in research, development and extension (RD&E) for 2014–15.

GWRDC will issue a targeted call for

Ground Floor, Industry House cnr Botanic & Hackney Roads Adelaide SA 5000 PO Box 610, Kent Town SA 5071 Telephone ( 08) 8273 0500 Facsimile (08) 8373 6608 Email gwrdc@gwrdc.com.au Website www.gwrdc.com.au Disclaimer: The Grape and Wine Research and Development Corporation in publishing this newsletter is engaged in disseminating information, not rendering professional advice or services. The GWRDC expressly disclaims any form of liability to any person in respect of anything done or omitted to be done that is based on the whole or any part of the contents of this newsletter.

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research proposals in the three priority areas of process efficiency, vineyard profitability and biosecurity. There will also be strategic investments made in the area of developing people as part of GWRDC’s extension and adoption program.

‘GWRDC is committed to providing active direction for research providers through a targeted call for research proposals in priority areas,’ said GWRDC Executive Director Dr Stuart Thomson.

‘These areas have been identified by our stakeholders as key priorities for future investment and research will aim to generate enhanced knowledge and improved practices that support a competitive Australian wine sector,’ said

Dr Thomson.

GWRDC undertook extensive consultation with industry stakeholders and Government to identify the research, development and extension priorities that are detailed in GWRDC’s Strategic Research, Development and Extension (RD&E) Plan 2012–17.

GWRDC opened the call for investment applications in the areas of process efficiency and vineyard profitability following a researcher briefing day on Friday 24 May. Preliminary project applications will be due Friday 28 June.

A call for investment applications in the area of biosecurity will be made later in the year.

Final reports now available: AWR 0902 Improving Winery Refrigeration Efficiency CUT 1001 Optimising industry returns from existing soil and water research GWR 1001 Wine Industry Leadership Program Project GWT 1111 17th GiESCO Symposium Travel GWT 1114 VII International Symposium on Irrigation of Horticultural Crops – Travel 2012 GWT 1115 Enhancing capability in grape and wine research through greater international collaboration GWT 1117 Travel scholarship to Spain, France and Germany GWT 1201 Identification of anion transporters that confer chloride exclusion and salt tolerance to grapevine rootstocks GWT 1205 Visit by flavourist expert – Leslie Norris: for research collaboration and training in flavour additive technology GWT 1206 Participation at the 5th European Conference on Sensory and Consumer Research in Bern and viticultural academic visit to Rioja and Montpellier

WineTechPreviewGuide

15 – 17 JULY 2013 SYDNEY CONVENTION & EXHIBITION CENTRE | NSW June 2013 – Issue 593

www.winebiz.com.au

Grapegrower & Winemaker

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Expo offers suppliers a chance to shine IN THIS FEATURE, we bring you a concise overview of the exhibitors at the 2013 WineTech expo in Sydney, Australia’s premier wine industry trade exhibition. This triennial expo will feature the very latest products, services and technology available to grape and wine producers.

Ongoing purchases of capital equipment are an essential aspect of a thriving industry. Equipment purchases offer clear signs about the growth and potential of a maturing wine sector and help to support the many people employed in the supply side of our industry.

Encouragingly, in the February 2013 Grapegrower & Winemaker readership survey, only 14% of those surveyed indicated that they would decrease their capital expenditure in the coming year. It is also interesting to note that intended purchases for the year were across a variety of products. Those intending to maintain or increase purchases indicated an intention to buy everything from tanks, presses, pumps, filtration and refrigeration equipment through to business software, computers, winery automation equipment and software and bottling lines. Also included on the intended purchases list were irrigation and sprayers and tractors, barrels, lab equipment, bird control and cellar door items.

Respondents from every state, the ACT and NZ answered a variety of questions about their intentions, with vineyard machinery and equipment

and winery tanks emerging as the most popular future purchases.

On the question, “Has seeing an advertisement in the Grapegrower & Winemaker resulted in you purchasing a product or service?” more than 60 percent said “Yes”, highlighting the practical value of the information and contact details contained in our advertisements and product reviews.

We trust that the industry will respond to the strong signals emerging – including a recent dip in the Australian dollar – as the world moves into a new phase of supply and demand for premium wine products.

At the 2012 Wine Outlook Conference, Nielsen forecast increased consumer confidence from three-year lows being reflected in better off-premise sales in the next year.

During a presentation titled, “The change agenda for Australian wine consumers,” Michael Walton, executive director of consumer and business intelligence Pacific for Nielsen, also highlighted some positive insights of Australian wine from a global perspective.

“For anyone wearing their exporter’s cap, all the big macro trends in the world economy actually point in our favour,” Walton said.

“We have a dramatically increasing middle class – a very strong target market for wine consumption, particularly premium wine

Contents

Packaging................................... 32 Company Guide..................... 26 Vineyard Equipment........... 34 Computer Services............. 28 Vineyard Services................ 36 Cooperage.................................. 28 Vineyard Supplies................ 37 24

Grapegrower & Winemaker

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consumption.”

Another positive finding highlighted

by Walton was the growth of Australian family-owned wine brands in the off-premise sector.

Walton said the future looks positive for Australian wine, with signs pointing to greater consumer confidence and modest growth of family-owned wine companies.

Senior analyst at Rabobank, Marc Soccio said the arduous process of lifting Australian wine brands into higher price points is in train around the world and success is critical to restoring value to the supply chain.

“While the high Australian dollar has provided the catalyst, reduced supply-side pressure has provided an environment whereby producers can focus more intently on higher value markets, channels and segments,” Soccio said.

“Looking well ahead, further penetrating the on-premise channel remains one of Australian wine’s greatest challenges and opportunities in the global marketplace. While in the more immediate future, a cyclical dip in global wine supply may be sufficient to open up new opportunities for high-volume, lowvalue wine suppliers.”

Grapegrower & Winemaker magazine is proud to be the conduit between suppliers and vineyards and wineries. We trust that you will find this Winetech feature informative.

Winery Equipment............... 38 Winery Services.................... 43 Winery Supplies.................... 45 Other................................................47 June 2013 – Issue 593

Bürkert Smart Wine solutions

Australian winery

WineT e Stand ch 1036

Designed for winemakers

Fieldbus cable

Control box Bürkert

Power Cable

Distributed IO [controlling 2 tanks]

Bürkert’s modular Smart Wine solution is designed for winemakers, with overview and single-tank control screens that use your language.

Come and see our hands-on demonstration at WineTech, and discover how this system could help with your next vintage.

Bürkert

Reports

Trending

Alarms

SMS Alerts

Web Server Reporting

www.burkert.com.au | 1300 888 868

Data Acquisition

Accounts sys Integrated

We make ideas flow

Using this Guide If you know a company by name, refer to the Company Guide below. To search exhibitors by category, refer to the contents listed on page 24.

CATEGORY BOOTH NUMBER COMPANY NAME COMPANY DETAILS

Online View the Preview Guide on your computer or mobile device at www.winebiz.com.au/guide.pdf

Vineyard Equipment Pellenc Australia Stand: 1802 14 Opala Street, Regency Park SA 5010 Phone: (08) 8244 7700 E: admin@pellenc.com.au W: www.pellenc.com.au Pellenc Australia will be exhibiting at the Winery Engineers Conference in June. We will be exhibiting our new Extractiv’ dynamic crusher which has recently been released and presenting a technical seminar on the unit. The crusher complements the Selectiv’ Process range which is available on the harvester and in the winery. This range has raised the bar in terms of fruit quality and is fast becoming the sought-after technology for harvest.

Company Guide 3M Purification..................................................38

A & G Engineering............................................38

AB Mauri...........................................................45 A P John & Sons Pty Ltd...................................28 Abeve...............................................................38 AEB Oceania Pty Ltd.........................................45 Agilent Technologies Pty Ltd..............................38 AIM Scientific....................................................43 Alternative Engineering Components..................39 Amcor Closure Systems Pty Ltd.........................32 Andstine Pty Ltd................................................39 Applic’etains......................................................32 Australian & New Zealand Winemakers..............39 Australian Society of Viticulture & Oenology (ASVO)............................................43

Bibber International.......................................... 47

Blaxland Vineyards............................................36 Blue H20 Filtration.............................................39 BOC Limited......................................................45 Bouchard Cooperages Australia.........................28 Bucher Vaslin....................................................39 Burkert Fluid Control Systems............................39

Chêne Australasia.............................................28

Chr. Hansen......................................................45 Classic Oak Products.........................................30 Columbit Australia.............................................32 Continental Water Systems................................34 Cooperages 1912..............................................30 Cork Supply Australia Group..............................32 Costa Enterprises..............................................39 Cpak ................................................................32 Croplands Equipment Pty Ltd.............................34

Della Toffola Pacific..........................................39 Diverse Barrel Solutions.....................................30 Dixon (Asia Pacific) Pty Ltd................................39 Duplex Cleaning Machines.................................39 Eclipse Enterprises Australia Pty Ltd..................34 Eco Trellis..........................................................34 E E Muir & Sons................................................45 Enartis Pacific Pty Ltd........................................46 Ezy Systems......................................................28

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F Miller & Co....................................................40

Fairport Farm Software......................................28 Felco Australia Pty Ltd.......................................34 Fischer Australis Pty Ltd....................................36 Flextank International Ltd...................................30 FMR Group.......................................................36 FOSS................................................................43

Pall Australia.................................................... 41 Pellenc Australia................................................36 Pera Australia (Australian Beverage Systems Pty Ltd)............... 41 Plant & Food Research...................................... 47 Prochem Pipeline Products................................ 41 Progressive Group............................................. 41

GEA Westfalia Separator Australia Pty Ltd.........40

Randox Food Diagnostics Ltd............................44

Glass Print Solutions..........................................32 Grape and Wine Research and Development Corporation....................................................... 47 Grapeworks.......................................................43 Great Engineering..............................................40

Rapidfil Pty Ltd..................................................42 Redox...............................................................44 Ridgelea Pty Ltd................................................42 Rousseau Oak Australia.....................................30 Ryset (Aust) Pty Ltd...........................................36

Hypac Pty Ltd...................................................40

Sanderson........................................................28

IMCD Australia.................................................46 Inoxpa Australia.................................................40

JMA Engineering..............................................40

JMP Holdings Pty Ltd........................................43

Key Diagnostics................................................40

Klima................................................................36

Laffort Australia................................................46

Lallemand.........................................................46

M R & J Instrument Electrical........................... 41 Mastercask.......................................................30 MEA.................................................................36 Memstar........................................................... 41 MEP Instruments...............................................43 Mettler Toledo...................................................44 Mono Pumps (Australia) Pty Ltd......................... 41 National Weighing & Instruments......................44 New Zealand Tube Mills.....................................36 N.V Quiding.......................................................32 Oak Solutions Group.........................................30

O-I....................................................................32 Organic Crop Protectors.....................................37 Oxbo International.............................................36

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Saverglass Australia Pty Ltd...............................32 SCHUTZ Australia..............................................44 Seasol International...........................................37 Seguin Moreau..................................................30 Silvan Australia..................................................36 Sunpower Corporation Australia.........................42 Superior Lubricants...........................................44

Tallships Solutions............................................28 Tarac................................................................46 The Australian Wine Research Institute..............45 Thermowrap......................................................42 TracMap NZ Ltd................................................36 Travhotec..........................................................42 V.A. Filtration (SA) Pty Ltd................................42

Valentin.............................................................42 Vinissimo..........................................................30 ViniTech Agencies.............................................45 VinPerfect.........................................................32 Vintessential Laboratories..................................37 VINx2 Winery Software......................................28

WGGA – Wine Grape Growers Australia............ 47 Wine Australia Corporation................................ 47 Wine Industry Services......................................45 Wine Technology Australia.................................28 Winemakers Federation of Australia................... 47 Winequip...........................................................43 WISA Irrigation Solutions...................................37 WineBarrelCleaning.com.au...............................30

June 2013 – Issue 593

FIVE ESSENTIAL REASONS

TO VISIT VINTESSENTIAL

AT WINETECH Discover the first In-Line Ready direct yeast-inoculation machine in Australia.

Pick our brains on primary and malo-lactic fermentation following the two workshops we’re presenting with Oenobrands.

Confer with Australia’s exclusive agents for Rapidase, Anchor, Fermicru yeasts, DSM nutrients and Claristar.

Witness a spectrophotometer demonstration of our Enzymatic Wine-Test kits.

Inspect Dujardin & Salleron ebulliometers and other lab equipment.

T H E R E I S A N A R T T O G O O D W I N E. A N D A S C I E N C E. Visit us on Stand 1916. (Call or SMS 0409 872 242 if you can’t find us.)

Vintessential Laboratories. Victoria. Queensland. Western Australia. www.vintessential.com.au VIN_J000484

Computer Services Ezy Systems 17 Hopetoun Street, Bendigo VIC 3550 Phone: (03) 5441 2044 E: nick@ezysys.com.au W: www.ezysys.com.au

Stand: 3520

Fairport Farm Software Stand: 4820 PO Box 7041, Spearwood WA 6163 Phone: (08) 9367 5814 E: colin@fairport.com.au W: www.fairport.com.au Pocket PAM 2 is an App ready to run on your mobile devices: iPhone, iPad, Android Phone, Android Tablet, Windows Tablet. It is designed as an infield data collection tool that can then send the data back to the PAM Ausvit software that is running on a PC, Server, or our PAM SaaS (Cloud Version).

Sanderson Level 8 100 Walker Street, North Sydney NSW 2060 Phone: (02) 8404 4142 W: www.sanderson.net.au

VINx2 Winery Software PO Box 2104, Rangeview VIC 3132 Phone: (03) 9015 9625 W: www.vinx2.com

Stand: 2042

Wine Technology Australia PO Box 556, Tanunda SA 5352 Phone: 0416 143 902 E: rick@vinwizard.com W: www.vinwizard.us

Stand: 2244

Cooperage A P John & Sons Pty Ltd 24-26 Basedow Road, Tanunda SA 5352 Phone: (08) 8563 2178 W: www.apjohn.com.au

Stand: 2516

Bouchard Cooperages Australia 9a East Pallant Street, North Adalaide SA 5006 Phone: (08) 8239 2644 W: www.bouchardcooperages.com

Stand: 3934

Stand: 4628

Tallships Solutions Stand: 4234 55 Blaxland Road, Ryde NSW 2112 Phone: (02) 9807 6077 W: www.tallships.com.au Wine File Mobile makes winery information available on a portable device in the cellar where a single scan enables that same information to be accessed at the tank or the barrel. No transcription of barrel or tank numbers is required.

By leveraging identification technologies, inaccuracies in paper communications between the winemaker and the cellar are eliminated through the Wine File Winery Manager. The user experience inherent in Wine File Mobile is consistent with that experienced when using a smartphone, bringing a familiar look and feel to the cellar.

Chêne Australasia Stand: 1712 1207 Docklands Drive, Docklands VIC 3008 Phone: (03) 9602 4066 W: www.chene.com.au XtraChêne is the Oak Alternative division of Chêne Australasia, the producers of Taransaud, Canton and Kadar barrels. The XtraChêne range brings a level of consistency to oak alternatives which has not always been available in the past. The XtraChêne Stick 22.90, in Light, Medium and Medium Plus toast is a unique stave alternative with a square profile giving increased surface volume giving less smoky characters and more fresh oak.

With Wine File...

• • • • •

Winery records are easy to create and maintain Winery records are completely auditable Additives can be tracked to the material batch level Augments HACCP/Standard Operating Procedures Your NZ WSMP record keeping needs are met

These are just some of the reasons why Wine File is the winemakers choice for winery record keeping in Australia, New Zealand and the USA.

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June 2013 – Issue 593

A new twist on QR Codes Quick Response or ‘QR’ codes are a popular way to increase consumer interaction with a product or brand, and provide additional information via smart phone technology. Recognising this opportunity, Lark Hill Wines has partnered with Amcor to develop Australia’s first QR code on a wine screw-cap.

“With the industry looking for innovative ways to reach new and existing customers, we were only too happy to support this initiative and continue to develop print solutions that add value to the package without adding significant cost,” said Brian Lowe, Group General Manager of Amcor Beverages. “We see many future opportunities for this technology, which will support the wine consumption experience.

It’s a great way to communicate with the consumer, particularly generation X and Y.” Featuring QR codes on wine screw-cap closures enables consumers to easily access relevant information about that specific wine, such as wine tasting notes, complementary food styles and information on other vintages within the winery portfolio.

Lark Hill’s Winemaker and Director, Chris Carpenter says, “Every bottle is our business card – adding our QR code to the cap is our innovative way to create a highly visible, dynamic interaction with our customers far beyond the scope of conventional packaging. Whether it is scanned today or in 10 years’ time, this screw-cap provides an enduring link to Lark Hill.”

To find out more about Amcor’s approach to innovation and how we can take your wine packaging to new heights, contact us.

stelvin.sales@amcor.com www.amcor.com 1300 1 AMCOR

Classic Oak Products Suite 39, 14 Narabang Way, Belrose NSW 2085 Phone: (02) 9986 2277 E: sales@classicoakproducts.com W: www.classicoakproducts.com

Stand: 1212

Oak Solutions Group PO Box 523, Tanunda SA 5352 Phone: 0409 200 737 E: mroberts@oaksolutionsgroup.com W: www.oaksolutionsgroup.com

Stand: 1936

Cooperages 1912 59 Basedow Road, Tanunda SA 5352 Phone: (08) 8563 1356 W: www.cooperages1912.com.au

Stand: 2834

Rousseau Oak Australia 101 Munster Terrace, North Melbourne VIC 3051 Phone: 0411 187 871 W: www.rousseauoak.com

Stand: 2248

Diverse Barrel Solutions PO Box 2239, McLaren Vale SA 5171 Phone: (08) 8386 3270 W: www.diversebarrelsolutions.com.au

Stand: 1912

Seguin Moreau 1b Oldsmobile Street, Dudley Park SA 5008 Phone: (08) 8340 5499 W: www.seguin-moreau.fr

Stand: 3722

Flextank International Ltd 1/26 Grosvenor Street, Abbotsford VIC 3067 Phone: (03) 9428 5842 W: www.flextank.com.au

Stand: 2532

Vinissimo Unit 39, 14 Narabang Way, Belrose NSW 2085 Phone: (02) 9986 2277 W: www.vinissimo.com.au

Stand: 4224

Mastercask PO Box 132, Gawler SA 5118 Phone: (08) 8522 3088 W: www.mastercask.com.au

Stand: 1302

WineBarrelCleaning.com.au Phone: 1300 577 722 E: info@winebarrelcleaning.com.au W: www.winebarrelcleaning.com.au

Stand: 3622

PocketPAM2 - data capture at the source

ready to run on your mobile devices ... iPod, iPhone, iPad Android Mac Windows PC, Windows Tablet Any box that can run a “Safari” or "Chrome" browser Visit us at the WineTech Expo on Stand 4820

www.fairport.com.au 30

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sales@fairport.com.au www.winebiz.com.au

Ph +61 8 93675814 June 2013 – Issue 593

Focussed on InnovatIon & qualIty Built on a strong reputation for vision, integrity and service.

Market leadIng Products • ERO Vine Trimmers • ERO Defoliators • ERO Barrel Pruners • ERO Grape Harvesters • Vine Sprayers- Recycling and tangential fan • Herbicide Sprayers and accessories • Undervine Mowers • Cane Sweepers

return on InvestMent Improved crop quality, optimised yield, increased efficiency and maximum return. Superior mechanisation that contributes to sustainability and reduces environmental impact.

vIsIt our stands 1232 & 1242

FIrst tIMe on dIsPlay In australIa Visit our stands at the Winetech Expo, our full range of products are on display including the new ERO Grapeliner.

MARKET LEADERS IN VINEYARD MANAGEMENT EQUIPMENT AUSTRALIA: 1800 269 773 OR VISIT WWW.fMRGROUP.NET.AU

Packaging Amcor Closure Systems Pty Ltd 109 Burwood Road, Hawthorn VIC 3122 Phone: (03) 9226 9000 W: www.amcor.com

Stand: 2202

Applic’etains Z.A. la Cornadelle 24300 AUGIGNAC - France Phone: +33 (0)5 53 56 90 98 E: info@applicetains.com W: www.applicetains.com

Stand: 1010

Columbit Australia 3/444 Gardeners Road, Alexandria NSW 1891 Phone: (02) 9700 7666 E: sales@columbit.com.au W: www.columbit.com.au

Stand: 2044

Cork Supply Australia Group 1/491-499 South Road, Regency Park SA 5010 Phone: (08) 8241 6700 E: info@corksupply.com.au W: www.corksupply.com

Stand: 1032

Cpak 13/14 Narabang Way, Belrose NSW 2085 Phone: (02) 9986 2277 W: www.cpak.com.au

Stand: 1616

Glass Print Solutions Stand: 4034 2 Hampden Road, Mt Barker SA 5251 Phone: 1300 765 540 E: info@glassprint.com.au W: www.glassprint.com.au N.V Quiding Stand: 1922 Waite Precinct Hartley Grove cnr Paratoo Road, Urrbrae SA 5064 Phone: (08) 8313 6600 O-I Stand: 3330 36 Burwood Road, Hawthorn VIC 3122 Phone: (03) 9236 2311 W: www.o-i.com O-I is the world’s leading glass container manufacturer and is passionate about the pure, sustainable, brandbuilding glass packaging it has produced for more than 100 years.

The company produces innovative glass wine bottles that are 100% recyclable, forever, for leading Australian and New Zealand wine brands. For more information visit www.o-i.com.

Saverglass Australia Pty Ltd 289 Flinders Street, Adelaide SA 5000 Phone: (08) 8232 0770 W: www.saverglass.com

Stand: 1016

VinPerfect Stand: 3430 831 Latour Court, Suite B1, Napa California 94558 United States Phone: +1 707 252 2155 W: www.vinperfect.com

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

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June 2013 – Issue 593

™

Vineyard Equipment Continental Water Systems Unit 2, 5 Anvil Road, Seven Hills NSW 2147 Phone: 1300 166 253 E: sales@continentalwater.com.au W: www.continentalwater.com.au

Stand: 3620

Croplands Equipment Pty Ltd Stand: 3920 50 Cavan Road, Dry Creek SA 5094 Phone: (08) 8359 9300 W: www.croplands.com.au In 2012 Croplands celebrated their 40th year in business and are the leading supplier of spraying equipment in Australasia. Croplands development of the Quantum Mist is a standout accomplishment.

By working with growers, industry experts, and their own research, engineering and technical resources Croplands developed the Quantum Mist axial fan from concept to commercial success. It exemplifies their commitment to solving application issues faced by agricultural producers and demonstrates their focus on performance, quality and value.

Eclipse Enterprises Australia Pty Ltd Unit 2/131 Richmond Road, Richmond SA 5033 Phone: (08) 8351 8611 E: info@eclipseenterprises.com.au W: www.eclipseenterprises.com.au

Stand: 2920

Eco Trellis Phone: +64 (4) 568 4079 E: sales@ecotrellis.co.nz

Stand: 1743

Felco Australia Pty Ltd Stand: 1948 3 Egan Street, Carnegie VIC 3163 Phone: (03) 9569 2511 W: www.felco.com.au Felco will be on Stand 1948 at Winetech 2013 showing the new Felcotronic 820. This all-new model comes from the range of pruning tools chosen by professionals the world over. With a cutting capacity of 45mm and the most wanted features, the Felco 820 defines the future of electric pruning. Felco also expects to preview a new addition to the range planned for 2014.

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

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June 2013 – Issue 593

Fischer Australis Pty Ltd Stand: 3234 18 Fifth Avenue, Beaconsfield WA 6162 Phone: (08) 9433 3555 E: jmuggli@fischeraustralis.com.au W: www.fischeraustralis.com.au ‘The mower specialists for sustainable viticulture’ Fischer mowers are providing growers with a comprehensive solution for effective, low input or chemical free weed control while saving time and recourses by reducing tractor passes. Please visit our stand at WineTech 2013, Sydney 15 July to view our exciting NEW RELEASES and meet the creator and manufacturer Christian & Doris Fischer from Italy. We will have the brand new expandable deck Fischer BV2 + Twister 2 mower/bio-brush weeder and the upgraded, hinged Fischer GL4K on show. Contact Jurg Muggli on 0409 572 581.

FMR Group Stand: 1232 181 Richmond Road, Richmond SA 5033 Phone: 1800 269 773 E: info@fmrgroup.net.au W: www.fmrgroup.net.au The latest technology in viticulture equipment will be on display at the FMR Group site 1242 and adjacent ERO & Binger Seilzug site 1232 at Winetech 2013. FMR Group is an Australasian company based in Adelaide, SA and Marlborough, New Zealand and is 100% focused on delivering high quality and latest technology equipment to the viticulture industry. “Come and visit us for a coffee and a chat at Winetech 2013”.

Klima Stand: 1742 PO Box 381, Blenheim New Zealand Phone: (03) 577 5982 E: marcus@klima.co.nz W: www.klima.co.nz MEA Stand: 4030 41 Vine Street, Magill SA 5072 Phone: (08) 8332 9044 W: www.mea.com.au MEA is a South Australian company with 30 years experience in viticulture. We have soil moisture monitoring products to meet all requirements and budgets. The exciting new Plexus mesh network radio system will deliver information to you in the palm of your hand!

Our Weather Stations can provide valuable climate data and assist in irrigation scheduling. You are welcome to visit Tanya and Sonja at booth 4030 at Winetech 2013.

New Zealand Tube Mills Stand: 1743 2-14 Port Road, Seaview, Lower Hutt Wellington 2010 New Zealand Phone: +64 (04) 568 4079 E: sales@nztubemills.co.nz W: www.nztubemills.co.nz

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Oxbo International Stand: 1612 270 Birch Bay Lynden Road, Lynden Washington 98264 United States Phone: +1 360 354 1500 W: www.oxbocorp.com Pellenc Australia Stand: 1802 14 Opala Street, Regency Park SA 5010 Phone: (08) 8244 7700 E: admin@pellenc.com.au W: www.pellenc.com.au Pellenc Australia will be exhibiting at the Winery Engineers Conference in June. We will be exhibiting our new Extractiv’ dynamic crusher which has recently been released and presenting a technical seminar on the unit. The crusher complements the Selectiv’ Process range which is available on the harvester and in the winery.

This range has raised the bar in terms of fruit quality and is fast becoming the sought-after technology for harvest.

Ryset (Aust) Pty Ltd Stand: 2216 30 Kolora Road, Heidelberg West VIC 3081 Phone: (03) 9457 2982 E: info@ryset.com W: www.ryset.com Ryset Australia is an Australian owned company with over 80 years experience. We specialise in the manufacture and wholesale distribution of tools and equipment for the Australian horticulture industry. Our objective is to provide a broad range of quality, specialized tools for use in vineyards, orchards, and nurseries. We are Australian agents for a number of European Manufacturers the most renowned being the French Electrocoup, German Lowe and Lisam from Italy. Ryset Australia provides one of the broadest ranges of products and solutions available. Amongst our staff you will find a wealth of experience on local and overseas technology, practices and services.

Silvan Australia 244-264 Greens Road, Dandenong South VIC 3175 Phone: 1300 745 826 W: www.silvan.com.au

Stand: 3734

TracMap NZ Ltd 21B Gladstone Road. South Mosgiel New Zealand Phone: +64 3 489 2952 W: www.tracmap.com

Stand: 3724

Vineyard Services Blaxland Vineyards 26 Greenock Road, Nuriootpa SA 5355 Phone: (08) 8562 2815 E: info@blaxvin.com.au W: www.blaxvin.com.au

www.winebiz.com.au

Stand: 3322

June 2013 – Issue 593

Vineyard Supplies Organic Crop Protectors Unit 61 Turrella Street, Turrella NSW 2205 Phone: (02) 9599 8767 E: info@ocp.com.au W: www.ocp.com.au

Stand: 3624

Seasol International 1027 Mountain Hwy, Bayswater VIC 3153 Phone: (03) 9729 6511 W: www.commercial.seasol.com.au

Stand: 3434

WISA Irrigation Solutions PO Box 592, Echuca VIC 3564 Phone: 1300 887 380 E: sales@irrigatewisa.com.au W: www.irrigatewisa.com.au

Stand: 1946

Vintessential Laboratories Stand: 1916 13-143 Point Nepean Road, Dromana VIC 3936 Phone: (03) 5987 2242 W: www.vintessential.com.au At Vintessential we pride ourselves on being experienced winemakers and wine testers. We offer a full range of winemaking services including wine testing in ISO17025 accredited laboratories, enzymatic test kits, export certification and wine microbiological testing services. We are the National Distributors for Oenobrands – suppliers of Anchor Yeast, Rapidase enzymes and the Fermicru range of yeasts. Since 1995 we have been offering excellent service to our many customers in the wine industry through our three laboratories in Victoria, Western Australia and Queensland. VINTESSENTIAL: THERE IS AN ART TO GOOD WINE. AND A SCIENCE

Straight from the soil to you Our new Plexus wireless network puts the most accurate, up to date soil moisture data in the palm of your hand.

Plexus allows you to create a large network of sensors, sending soil moisture readings direct to your computer or smart phone.

With data available 24/7, Plexus helps you replace guess work with certainty.

To find out more about how we can help you grow smarter call us on 08 8332 9044 or visit mea.com.au.

ME20526_130x185_PlexusMag_FA.indd 1

June 2013 – Issue 593

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Grapegrower & Winemaker

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Winery Equipment GEA Westfalia Separator Australia Pty Ltd

3M Purification Building A1, 1 Rivett Road, North Ryde NSW 2113 Phone: (02) 9498 9260 E: brumbel@mmm.com W: www.3mpurification.com.au

Stand: 2016

A & G Engineering 23-25 Lenehan Road, Griffith NSW 2680 Phone: (02) 6964 3422 E: sales@agindustries.com.au W: www.agengineering.com.au

Stand: 4222

Abeve 117-119 Sydney Road, Coburg VIC 3058 Phone: 1300 768 976 W: www.abeve.com.au

Stand: 2512

Agilent Technologies Pty Ltd 679 Springvale Road, Mulgrave VIC 3170 Phone: (03) 9560 7133 E: agilent_assist@agilent.com W: www.chem.agilent.com

Stand: 1011

No. 1 Wine Centrifuge Engineering

The GSC Series Centrifuge

Celebrating



Remove DE from your juice, wine & fining processes



Eliminate RDV downgrades



Streamline your process



Enjoy paybacks of less than 18 months



Capacities from 300 - 40,000l/hr

50 years

obligation • Providing free quotations & manufacture • Design of quality stainless steel tanks from 500L to 1.1 million litres Galvanised structural steel

• • Catwalks & stairs • Drafting & design • Pumps & Fittings to site • Transport and installation

GEA Mechanical Equipment

all around Australia

GEA Westfalia Separator Australia Pty Ltd 47 Northgate Drive, Thomastown, Victoria 3074 Phone: 03 8877 9924, Fax: 03 9464 5455 Mobile: 0408 322 524 Email: kevin.dawe@gea.com, www.gea.com

engineering for a better world

A&G Engineering Pty. Ltd. Engineering

Manufacturing sites in Griffith (NSW), and Mildura (VIC).

23-25 Lenehan Road, Griffith NSW. Ph: 02 6964 3422 Fax: 02 6964 3497 Mildura Ph: 03 5024 7183

www.agengineering.com.au

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June 2013 – Issue 593

Alternative Engineering Components 35 Boundary Road, North Melbourne VIC 3051 Phone: (03) 9326 5233 W: www.alternativeengineering.com.au

Stand: 3828

Burkert Fluid Control Systems 15 Columbia Way, Baulkham Hills NSW 2153 Phone: 1300 888 868 W: www.burkert.com.au

Stand: 1036

Andstine Pty Ltd 4/9 Combarton Street, Brendale QLD 4500 Phone: (07) 3889 8306 W: www.andstine.com.au

Stand: 2812

Costa Enterprises 22-24 Kinkaid Avenue, North Plympton SA 5037 Phone: (08) 8295 8920 E: info@costaenterprises.com.au W: www.costaenterprises.com.au

Stand: 1308

Australian & New Zealand Winemakers 24-26 National Boulevard, Campbellfield VIC 3061 Phone: (03) 9924 4060 W: www.ausnzwinemakers.com

Stand: 1022 Della Toffola Pacific 24-26 National Boulevard, Campbellfield VIC 3061 Phone: (03) 9924 4040 W: www.dtpacific.com

Stand: 1622

Blue H20 Filtration Phone: (02) 9401 4358 E: ralph@blueh2o.com.au W: www.blueh2ofiltration.com.au

Stand: 2032 Stand: 3628

Bucher Vaslin Phone: 0427 655 800 W: www.buchervaslin.com

Stand: 1736

Dixon (Asia Pacific) Pty Ltd 170 Francis Road, Wingfield SA 5013 Phone: (08) 8202 6000 E: sglatz@dixonvalve.com.au W: www.dixonvale.com.au Duplex Cleaning Machines 8/177 Beavers Road, Northcote VIC 3070 Phone: (03) 9482 4900 E: info@winebarrelcleaning.com.au W: www.winebarrelcleaning.com.au

Stand: 3622

Come and taste the trials of our flexible French oak.

XTRACHÊNE products deliver the complexity of French oak maturation with a range of cost-effective, flexible options suited to fermentation and maturation in either tank or neutral barrel.

But don’t take our word for it, come and taste some of our trials and see for yourself. We’ll be at the Annual Technical Conference in Sydney. Find us at Stand 1712.

You can sample the trials and get all the information you need to take advantage of XTRACHÊNE’s more affordable French oak finesse.

For full details contact Gordon Grant on +61 417 813 248 or via email at gordon.grant@chene.com.au June 2013 – Issue 593

www.winebiz.com.au

STICKS 22•90

XOAKERS

OAK CHIPS

XTRA C H ÊNE Grapegrower & Winemaker

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F Miller & Co Stand: 1012 28 - 34 Neptune Terrace, Ottoway SA 5013 Phone: (08) 8447 3911 W: www.fmiller.com.au F Miller & Co is an Engineering Company based in Adelaide who has been serving the Australian Wine industry for over 50 years. We design and manufacture a large range of specialty products including Destemmer Crushers, Membrane Presses, Continuous and Incline Drainers. Additionally we manufacture ancillary equipment including Receiving Bins, Stalk elevators, Marc conveyors, Rotary Screens, Open Fermenters, Storage Tanks and associated steel work including catwalks, platforms and stairs. Contact details – Phone 08 8245 2100, email fmc@fmiller.com.au and website www.fmiller.com.au GEA Westfalia Separator Australia Pty Ltd Stand: 2344 47 Northgate Drive, Thomastown VIC 3074 Phone: (03) 9463 1999 W: www.gea-westfalia.com.au GEA Westfalia Separator is a global technology leader in the manufacturer of high-performance centrifuges to the wine/beverage/ food industry with over 100 years’ experience. Westfalia Separator is a market leader in the wine industry and supplies centrifuges for juice, wine, sparkling wine clarification, lees processing and a special process for tartrate stabilisation. Sustainable success is the best basis for long term co-operation. This is why we are consistently working on innovative solutions to strengthen our competitive edge. This approach has made us the global technology leader in mechanical separation technology and we are continually working on keeping it this way.

Great Engineering 7/11 Sabre Drive, Port Melbourne VIC 3207 Phone: (03) 9646 8688 E: sales@greatengineering.com W: www.greatengineering.com

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Grapegrower & Winemaker

Stand: 1944

Hypac Pty Ltd Stand: 1716 Unit 3, 2 Hewer Street, Hampstead Gardens SA 5086 Phone: (08) 8333 0222 E: info@hypac.com.au W: www.hypac.com.au Hypac is well known for their extensive range of robust, easy to operate, programmable basket presses. This year Hypac is proud to launch their new HDS3 Destemmer. Designed to the same high standards that winemakers have come to associate with Hypac equipment, the HDS3, offers winemakers high productivity without compromising on quality. Come and see both products on display at Winetech 2013.

Inoxpa Australia Unit 1 No 4 Fuji Crescent, Mornington VIC 3931 Phone: (03) 5976 8881 E: inoxpa@bigpond.com W: www.inoxpa.com

Stand: 2644

JMA Engineering Stand: 2922 158 Jury Road, Berri SA 5343 Phone: (08) 8582 9500 W: www.jmaeng.com.au JMA Engineering is a manufacturing company based in Berri, South Australia, who for 28 years has specialised in the manufacture and supply of Velo wine and brewery equipment, stainless steel wine and liquid storage vessels, stainless steel fabrication, structural steel and pre-cast construction, transport and crane hire. JMA Engineering has the resources to assist you with your project from design through to completion Key Diagnostics PO Box 1038, Gymea NSW 2227 Phone: (02) 8212 4074 W: www.keydiagnostics.com.au

www.winebiz.com.au

Stand: 1942

June 2013 – Issue 593

M R & J Instrument Electrical Unit 1, 192 Auger Way, Margaret River WA 6285 Phone: (08) 9757 9908

Stand: 3630

Memstar 29 Dalgety Street, Oakleigh VIC 3166 Phone: (03) 9564 7089 E: info@memstar.com.au W: www.memstar.com.au

Stand: 2246

Mono Pumps (Australia) Pty Ltd Stand: 3720 75 Frankston Gardens Drive, Carrum Downs VIC 3201 Phone: (03) 9773 7777 W: www.monopumps.com.au NOV Mono® is a leading name in the design, manufacture and supply of progressive cavity pumps, aftermarket components, grinders, screens and packaged fluid transfer solutions, worldwide. Mono's expertise extends to supplying customers with products and services that satisfy the demands of various industries. Our approach to selecting the best product for the food and beverage industry ensures that you get an individual and tailored solution that’s right for your process.

Pall Australia Suite 1 36 Fitzroy Street, Surry Hills NSW 2010 Phone: (02) 9428 7518 W: www.pall.com Pera Australia (Australian Beverage Systems Pty Ltd) PO Box 845, McLaren Vale SA 5171 Phone: 0407 842 244 E: price.geoff@bigpond.com W: www.pera.fr

Stand: 1738

Prochem Pipeline Products 6 Forge Street, Welshpool WA 6106 Phone: (08) 9458 7777 W: www.prochem.com.au

Stand: 1636

Progressive Group 17 Redland Drive, Mitcham, VIC 3132 Phone: (03) 9872 6811 W: www.progressivegroup.com.au

Stand: 3324

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Stand: 2842

17/05/2013 11:45:55 AM

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Rapidfil Pty Ltd Stand: 2232 30B Korong Road, Heidelberg West VIC 3081 Phone: (03) 9455 3339 W: www.rapidfil.com.au Because of its fast pay back the iconic Rapidfil continues to achieve global success. The new ‘Cellar-Mate’ is a failsafe pumping system, capable of performing all winery transfers automatically with significant efficiency gains and ROI. By listening to their customers, Rapidfil provides solutions in the following areas; • Press controls • Press servicing and vintage support • Pumps • Pump remotes • Temperature controls • Flow meters & sensors • Training and optimization Rapidfil’s mission is to exceed their customers’ expectations.

Sunpower Corporation Australia E: ben.erskine@sunpowercorp.com W: www.sunpowercorp.com.au

Stand: 2536

Thermowrap 1 Harris Close, Irymple VIC 3498 Phone: (03) 5024 7400 W: www.thermowrap.com.au

Stand: 2502

Travhotec 25 William Street. Alberton SA 5014 Phone: (08) 8240 3046 W: www.travhotec.com.au

Stand: 1638

V.A. Filtration (SA) Pty Ltd Lot 516 Research Road, Nurioopta SA 5355 Phone: (08) 8562 1139 W: www.vafiltration.com.au

Stand: 2342

Ridgelea Pty Ltd 66 Morrow Road, Lonsdale SA 5160 Phone: (08) 8326 8521 W: www.ridgelea.com.au

Valentin Z.A. Les Forges, Epernay 51200 France Phone: +33 (1) 46 37 88 22 W: www.lesmachinesvalentin.eu

Stand: 3528

Stand: 2542

FOOD DIAGNOSTICS

TEST AND SEE Superior in accuracy, confidence, innovation and versatility

RX monaco

RX monza

Wine & beverage testing kits available: Acetic Acid Ammonia Copper Ethanol

Glucose/Fructose Iron Lactic Acid

Malic Acid Potassium Total Antioxidant Status Total S02

Randox Food Diagnostics 30 Cherryvalley Road, Crumlin, County Antrim, BT29 4QN, United Kingdom T +44 (0) 28 9442 2413 F +44 (0) 28 9445 2912 E enquiries@randoxfooddiagnostics.com I www.randoxfooddiagnostics.com AV1113 Food Diagnostics - Grape Grower and Wine Maker - Wine Testing JAN13.indd 1

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June 2013 – Issue 593

Winequip Stand 2222 59 Banbury Road, Reservior VIC 3073 Phone: 1300 882 850 W: www.winequip.com.au Winequip will showcase the latest technology for the wine industry at stand 2222 at Winetech. From the German refrigeration specialist Kreyer, to quality Italian companies such as Juclas (flotation, crossflow, reverse osmosis), Puleo & Mori (processing equipment), Liverani and Zambelli (pumps) and Borelli and Enos (bottling/labelling) Winequip has an outstanding equipment range available to suit wineries of all sizes. Winequip also offer a range of yeasts, nutrient and bacteria from Lallemand, tannins and fining agents from Vason and Novozyme liquid enzymes.

Winery Services AIM Scientific 110 Prospect Road, Prospect SA 5082 Phone: (08) 8342 5870 W: www.aimscientific.com.au

Stand: 3328

Australian Society of Viticulture & Oenology (ASVO) Cnr Botanic and Hackney Roads, Adelaide SA 5000 Phone: 0488 488 416 E: admin@asvo.com.au W: www.asvo.com.au

Stand: 4028

FOSS 112-118 Talavera Road, North Ryde NSW 2113 Phone: 1300 360 848 W: www.foss.com.au

Stand: 2332

Grapeworks 18/260 Wickham Road, Highett VIC 3190 Phone: (03) 9555 5500 W: www.grapeworks.com.au

Stand: 3028

JMP Holdings Pty Ltd 50 Bond Street, Mordialloc VIC 3195 Phone: (03) 9588 2229 W: www.jmpholdings.com.au

Stand: 5120

MEP Instruments Stand: 3924 Unit 11, 56 Buffalo Road, Gladesville NSW 2111 Phone: 1300 720 485 W: www.mep.net.au MEP Instruments provides a significant range of scientific instruments and applications designed especially for the wine and beverage industry. Manufactured by the most renowned companies in their field, the instruments are not only sold and serviced by MEP but customers in Australia and New Zealand can tap into the vast knowledge and experience of the world’s leading scientists using MEP’s on location support and service. www.mep.net.au/winelab and www.mep.net.au.

Winery Equipment Gentle processing for the highest quality wines Basket Presses

Destemmer • 2.3 to 8.5 tonne basket capacities

• 1-3 tonne per hour processing

• Perfect for small batch processing

• Easily removable screen and shaft

• Easy to use, programmable control

• Variable speed control • All stainless steel construction

• Robust and reliable

www.hypacwineryequipment.com

Made in Australia June 2013 – Issue 593

Hypac Pty Ltd E: winerymachinery@hypac.com.au P: +61 8 8333 0222 | South Australia, Australia

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Mettler Toledo PO Box 173, Port Melbourne VIC 3207 Phone: 1300 659 761 W: www.au.mt.com

Stand: 3428

National Weighing & Instruments Stand: 2242 PO Box 162, Pendle Hill NSW 2145 Phone: 1300 669 162 W: www.nationalweighing.com.au Since 1994, National Weighing and Instruments has provided quality service in the sale, repair and calibration of measuring and oenological equipment used in laboratories and manufacturing.

Our experience in rapid distillation apparatus, through our association with Gibertini of Italy, makes us a leader in oenological equipment supplies: Super Dee distilling unit, Winematic enzymatic wine analysers and test kits, electronic hydrostatic balance for alcohol testing , Super Alcomat for alcoholic strength and density measurement, laboratory and production balances for weighing and fill volume control, cap torque testers for closure testing and portable and fixed weighbridges for incoming product receivables during harvest.

Randox Food Diagnostics Ltd Stand: 4624 30 Cherryvalley Road, Crumlin Antrim BT294QN United Kingdom Phone: +44 (0) 28 9442 2413 W: www.randoxfooddiagnostics.com Randox Food Diagnostics is a dedicated supplier of high performance diagnostics kits for the wine, beverage and fermentation industries.

Collectively Randox Food Diagnostics and Randox Laboratories have 30 years’ experience in manufacturing and supplying diagnostic products.

Randox Food Diagnostics offer a wide test menu available on multiple applications for manual, semi-automated and automated analysers.

Redox 2 Swettenham Road, Minto NSW 2566 Phone: (02) 9733 3000 W: www.redox.com

Stand: 4228

SCHUTZ Australia 4 356 Bilsen Road, Geebung QLD 4034 Phone: (07) 3265 4911 E: salesau@schuetz.net W: www.schuetz.net

Stand: 2212

Superior Lubricants Unit 10/22 Oramzi Road, Girraween NSW 2145 Phone: 1300 607 950 W: www.superiorlubricants.com.au

Stand: 4120

PORTABLE WEIGHBRIDGES

SCALES & BALANCES

SALES, SERVICE,TESTING CALIBRATION & REPAIRS OENOLOGICAL EQUIPMENT Of SALES & BALANCES

RAPID DISTILLATION, ALCOHOL MEASUREMENT & MASSES STANDARDS, Weights & Measure Stamping of SCALES & ENZYMATIC ANALYSIS & TEST KITS

Super Alcmat

Reagents & Test Kits

Winematic

Thermostatic Bath

Sydney ~ Melbourne ~ Adelaide ~ Brisbane www.nationalweighing.com.au Super Dee Distiller

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Grapegrower & Winemaker

& 1300 669 162 www.winebiz.com.au

Cap Torque Tester

June 2013 – Issue 593

The Australian Wine Research Institute Hartley Grove Cnr Paratoo Road, Urrbrae SA 5064 Phone: (08) 8313 6615 W: www.awri.com.au ViniTech Agencies 26-28 Banna Avenue, Griffith NSW 2680 Phone: (02) 6962 9217 W: www.vinitechagencies.com.au

Stand: 2236

Stand: 2548

BOC Limited 10 Julius Avenue, North Ryde NSW 2113 Phone: 131 262 W: www.boc.com.au

Stand: 1632

Chr. Hansen PO Box 591, Bayswater VIC 3153 Phone: (03) 9762 9600 E: auajt@chr-hansen.com W: www.chr-hansen.com/wine

Stand: 2636

E E Muir & Sons 18 Raymond Road, Laverton North VIC 3026 Phone: (03) 9931 2200 E: wine@eem.com.au W: www.eem.com.au

Stand: 2642

Stands: 4230, 4430

Wine Industry Services 5 Edison Drive, Golden Grove SA 5125 Phone: (08) 8251 5055 E: info@wineindustryservices.com.au W: www.wineindustryservices.com.au

Stand: 2544

WINERY SUPPLIES AB Mauri 15 Grand Avenue, Camellia NSW 2142 Phone: (02) 9684 8691 E: ian.walsh@abmauri.com.au W: www.maurivin.com

AEB Oceania Pty Ltd 113 Hanwood Avenue, Hanwood NSW 2680 Phone: 1300 704 971 E: info@aeb-group.com W: www.aeb-group.com

Stand: 4428

nothing but the fruit

Yarra Valley Chardonnay, Vintage 2012

Revolutionary on-board, high frequency linear destemmer and sorting table Removes more than 95% of petioles, MOG and green waste For more information contact: Pellenc Australia Pty Ltd P| 08 8244 7700 F| 08 8244 7788 E| admin@pellenc.com.au

June 2013 – Issue 593

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

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Enartis Pacific Pty Ltd 30-38 Tanunda Road, Nuriootpa SA 5355 Phone: (08) 8565 7244 W: www.enartis.com

Stand: 1642

Laffort Australia 23 Burwood Avenue, Woodville North SA 5012 Phone: (08) 8360 2200 W: www.laffort.com

Stand: 3922

IMCD Australia Stand: 1732 Level 1/372 Wellington Road, Mulgrave VIC 3170 Phone: (03) 8544 3105 W: www.imcd.com.au As a partner of the WFA, IMCD strives to supply quality products to the wine industry. From coarse filtration with DE (Grefco), Perlite (Induplex), Cellulose (Hahn), vessel bags from Clear Edge to medium and fine filtration with Cellufluxx (Erbsloeh), Ekwip filter Sheets, Millipore lenticular and membrane cartridges. Along with winemaking products from Erbsloeh and Lallemand, we can cover all a wineries production needs. For support call us on 1300 655 328 or Sue Mills (03) 8544 3162.

Lallemand 23-25 Erudina Avenue, Edwardstown SA 5039 Phone: (08) 8276 1200 E: australiaoffice@lallemand.com W: www.lallemandwine.com

Stand: 2036

Tarac Samuel Road, Nuriootpa SA 5355 Phone: (08) 8568 6555 W: www.tarac.com.au

Stand: 1932

at us t i is e v tech m Co ine W 732 1 th Boo

FINDING WINEMAKING SOLUTIONS Through our valued products

• DE

• Enzymes

• PVPP

• CMC

• Fining Agents

• Perlite Filteraid

• Yeast

• Bentonite

• Kupzit

• Filtration

• Cellulose

• Nutrients

• DAP

• Silica Sol

- Sheets

- Lenticular Filters

• Propylene Glycol

• Tannins

- Membrane cartridges

- Housings to suite

• Activated Carbon • Bacteria www.imcdgroup.com

Value through expertise Level 1 / 372 Wellington Road, Mulgrave VIC 3170 • P: 1300 655 328 • F: 1300 652 533 • E: imcdfl@imcd.com.au

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June 2013 – Issue 593

Other Bibber International 1138a South Road, Clovelly Park SA 5042 Phone: (08) 8374 0077 E: pamela@bibber.com.au W: www.bibber.com.au

Stand: 3530

WGGA – Wine Grape Growers Australia Stand: 5529 Level 1, Industry House National Wine Centre, Cnr Botanic Road and Hackney Road, Adelaide SA 5000 Phone: (08) 8133 4400 W: www.wgga.com.au

Grape and Wine Research and Development Corporation Stand: 5528 Ground Floor, Industry House cnr Botanic & Hackney Roads, Adelaide SA 5000 Phone: (08) 8273 0500 W: www.gwrdc.com.au Plant & Food Research PO Box 116, Avoca Beach NSW 2251 Phone: 0431 513 418 E: Andrew.granger@plantandfood.co.nz W: www.plantandfood.co.nz

Stand: 4424

Wine Australia Corporation Cnr Hackney and Botanic Road, Adelaide SA 5000 Phone: (08) 8228 2000 W: www.wineaustralia.com

Stand: 5528

Winemakers Federation of Australia PO Box 2414, Kent Town SA 5071 Phone: (08) 8133 4300 W: www.wfa.org.au

Stand: 5529

Incline Drainers

Four models -300, 500, 800, 1000mm

Additionally we tailor-make • Marc removal systems • Receiving bins • Stalk elevators • Belt conveyors • Whole bunch pressing conveyors • Storage tanks

Membrane Presses

4,500 ltr to 66,000 ltr tank capaciy Both closed and slotted shell presses

Destemmers/Crushers There are six models in our MC Series: · MC100 · MC250 · MC400 · MC600 · MC800 · MC1000

10–15 tonne/hr 25–30 tonne/hr 40–50 tonne/hr 50–60 tonne/hr 60–80 tonne/hr 80–100 tonne/hr

28-34 Neptune Terrace • Ottoway • South Australia 5013 Phone (08) 8447 3911 • Fax (08) 8447 1088 • Email fmc@fmiller.com.au For more information on our wide range of products visit www.fmiller.com.au

June 2013 – Issue 593

www.winebiz.com.au

Grapegrower & Winemaker

Australian Products for Australian Wineries

Spotlight on Innovative Efficient Products for the Wine Industry

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grapegrowing Yarran grower challenges negative perceptions of Riverina wine A small winery is focusing on quality and relationships in an effort to overthrow tired stigmas dominated by pessimism.

Kellie Arbuckle

VARIOUS THOUGHTS CAN spring to the mind when words ‘Riverina’ and ‘wine’ are mentioned in the same sentence – some positive, some negative.

While the region boasts several familyowned wineries that are known for their quality and diverse offering, De Bortoli and McWilliams to name a couple, there is cause to believe the region suffers an image problem.

Downbeat phrases such as ‘massproduction’, ‘low grape prices’ and ‘overyielding vines’ have led many to assume the region produces inferior wine.

Accounting for 60% of NSW’s wine production (the largest in the state), with the majority going towards value-formoney table wines, it’s not difficult to see a connection. But is it justified? Is Riverina wine as bad as many make it out to be?

“The region will probably always battle with the stigma of large-scale production,” says Sam Brewer, winemaker at Yarran Wines – a small winery based in Yenda with a capacity of 150t which he runs with his mother Lorraine.

Sam graduated with a winemaking

Sam and Lorraine Brewer of Yarran Wines.

degree at Charles Sturt University in 1998 while sparing time in his holidays to gain experience at the bigger companies including De Bortoli. In 2009, he became winemaker at Yarran Wines which, up until then, had been growing grapes and making wine on site under contract.

Having worked at two different scales of production, he says it’s clear where the money is made.

“The region’s revenue is raised from the large-scale producers and that’s a good thing for the industry as a whole – if it’s healthy,” he said.

Today, Sam is the driving force of Yarran Wines’ philosophy, which is to produce quality wines from small parcels of fruit.

It’s a shift away from producing high yields for greater return, but Sam is optimistic.

“The size of our vineyard (30ha) means we don’t have the scale of production to supply large volumes of fruit with lower margins, so making really good quality product is the only way forward,” he said.

“We fit our core Yarran Wines brand at the $12-14 a bottle, which is probably on the higher end, and this works well for us – particularly with solid third party reviews from wine shows and critics.”

The most recent accolade for the winery was having been voted four and a half stars by wine writer James Halliday in his 2012 Wine Companion.

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Yarran wines have also received positive reviews in influential magazines, such as Winestate and Australian Gourmet Traveller magazine.

Sam says the accolades are the result of a lot of changes and improvement in the vineyard.

Over the years Sam has worked to replant certain blocks with higher density plantings and lower vigour rootstocks and clones to achieve optimum quality over yield.

“The blocks were either top grafted or the vines were pushed out and replanted,” he said about the process.

The plantings of alternative varieties, such as Durif and Montepulciano, have also helped the winery establish a point of difference.

“The varieties that I have the most demand for at present in the winery and what seems to have good longevity are what we have planted. We removed varieties like Semillon to plant Sauvignon Blanc, and also removed some Chenin Blanc to plant Cabernet Sauvignon, which is a result of demand from our Chinese clients.”

Some of the vines that are still in production today are up to 35 years old.

A single trellis system with foliage wire is used to train the vines and the newer plantings are pruned by hand.

Natural grasses grow between the rows and cultivation takes place once a year.

Sam admits the negative stigma of the region makes it hard from a pricing point of view to enter the market at the premium end. He says the situation is made worse by the other problems of the industry – not all of which are limited to the Riverina.

June 2013 – Issue 593

Riverina wine history

Making really good quality product is the only way forward Sam Brewer Yarran Wines’ winemaker.

“The region is suffering heavily from the high dollar and tough export conditions. A significant volume of wine made here has been historically exported,” he said.

“Water security is another big issue long term, as well as sustainable pricing from grower to winery to the retailer, which is a broader industry problem in the large-scale commercial end.

“Our irrigation is still flood and most likely we will not change this due to the prohibitive costs of power at present.

“This sentiment is also echoed with other growers who have converted to drip irrigation for water efficiency, only to be faced with burdening electricity costs.”

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• James McWilliam planted the first grapevines in Hanwood in 1913, and the first grapes (19t) were picked in 1915 • Penfolds followed McWilliams in 1919, and was followed by De Bortoli in 1928, Rossetto in 1930, Miranda in 1938 and West End in 1945 • Grape production in the region increased slowly at first (11,596t in 1930 to 21,663t in 1961), but expanded considerably in the 1960s to reach 92,715t in 1981 • The Riverina harvested 300,000t in 2013, just short of the 308,000t record in 2009 • Most vineyards are still on small family farms and the majority of grapegrowers are of Italian descent.

He says the way forward for his winery is to make top wines that consumers want.

“I am a strong believer that in with the mix of pricing, labelling, promotion and distribution, the most successful way for us to grow has been through making wines that our customers go back to and purchase again,” he said.

“The market is forever asking for higher quality wines, so without a doubt we will be aiming to keep our customers happy by making good wines.

“That sentiment is echoed by a few local wineries, so I do see our regional reputation growing.”

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vintage wrap

Wineries celebrate end of vintage Vintage 2013 is officially over. This month, Grapegrower & Winemaker focuses on how the season fared throughout Victoria and the Canberra District. While variable on a number of fronts, the outlook is again positive, with most wineries confident about quality.

Kellie Arbuckle

VICTORIA Geelong DESPITE HIGH TEMPERATURES and minimal rainfall, Geelong vignerons are excited about what looks to be an outstanding vintage.

“Without exception, fruit quality has been excellent and varietal intensity impressive from this year’s harvest,” said Hugh Hull, Geelong Winegrowers Association (GWA) viticultural executive.

“Climatic influences enabled optimum sugar levels to be reached, balanced with sound acid levels, all leading to an impressive 2013 vintage.”

Yields across the region were generally around the long-term average, while climatic influences saw a slightly earlier harvest than 2012 with vines progressing through to full ripeness while maintaining good natural acidity.

Hull said later ripening reds such as Shiraz and Cabernet Sauvignon had enjoyed the consistency in the ripening period with rich, bold varietal intensity apparent, while the earlierpicked varieties, such as Pinot Noir, presented good complexity.

Yarra Valley Vintage 2013 in the Yarra Valley receives an overall rating of

‘excellent’, according to Richard Howden, CEO of the Yarra Valley Wine Growers Association.

“Warm and dry growing conditions were fairly consistent throughout the season and extended through to mid-April – ideal conditions for all varieties,” he said.

“While yields were down, the wines are showing full and balanced flavour with a great depth of colour. All varieties have performed well in the excellent conditions however the standouts are Pinot Noir, Shiraz, Cabernet and Chardonnay.

“For most wineries, harvest commenced in mid-February.

Things became a little more active in the run into March with a number of varieties ripening at the same time. There was a flurry of activity in early March with a good percentage of fruit being harvested and tucked away in the winery by end of the month.”

Howden said overall, crops were down 10-20%.

“This was primarily due to smaller berries and lighter bunch weight. On the positive side, this resulted in more concentrated flavours and vibrant colour,” he said.

Macedon Ranges There has been a general feeling across Macedon Ranges that the 2013 vintage will be one to watch, according to Cameron Leith, of Passing Clouds.

“We had very little rain and plenty of heat from December onwards, meaning we were able to obtain beautifully ripe fruit, which can be a challenge in parts of this very cool region,” Leith said. “Some vineyards struggled a little with the heat and some shrivel was observed, but most held up well.”

Spraying and other cultural practices to alleviate disease pressure was able to be kept to a minimum, reducing labour costs while still obtaining clean, disease-free fruit.

Yields were typically down, although a couple of growers reported significant increases around the 30% mark.

Perricoota The dry growing season along with high water allocations have given Perricoota growers the ability to grow vines that were in good balance for vintage 2013.

Pest and diseases were easily controlled, and the only losses experienced were to birds at the tail end of the season.

Perricoota Grape Growers Association president Michael Gray said vintage 2013 saw an early start to vintage.

“It also went longer than anticipated, with the cooler weather at the end of March seeing the last blocks not being harvested until the first week of April,” he said.

Warm weather in late January and early February allowed the vines to ripen easy but did not cause concern for sunburnt or heat-damaged fruit. Yields were average, with growers experiencing minimal crop loss.

“The 2013 vintage has produced excellent quality wines across all varieties in Perricoota, with the standouts being Chardonnay and Shiraz,” Gray said.

Growers say vintage 2013 in the Macedon Ranges could be the best vintage of the decade.

50 Grapegrower & Winemaker

Goulburn Valley Only two words are needed to describe vintage 2013 in the

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vintage wrap

VINE TALK

While you are out doing that job we all love to hate (and yes I have done my share), pruning the vines in the cold wet of winter there are a couple of insect pests that you should keep an eye out for.

The reason for this is that pruning is often this time of the year that you can see where they are and the most reliable treatments are only allowed to be applied at this time for growers growing export wine grapes.

Grapevine scale (Parthenolecanium persicae) is a small sap sucking insect with a wax like cover that can protect it from some insecticides. Scale insects feed on canes and stems of vines and can cause restrictions to the growth of the vine if populations are high enough.

Control of this pest may involve the careful pruning and removal of infested canes to reduce the over wintering scale population. There are also several parasitic wasps and predators such as ladybirds and lacewings that provide some control of grapevine scale. If the population is large enough to require an insecticide, methidathion is the most effective at controlling over wintering populations as these are immature and relatively low in number. Better coverage is possible at this time of year too, without the leafy summer canopy.

Be aware that many of the most effective scale insecticides are restricted to use only during this dormancy period - always consult with your winery before applying a product if you are unsure.

Mealybugs (Pseudococcidae) are another pest problem that has started to flare up in grape growing regions across Australia recently. Mealybugs are soft-bodied sucking insects covered in white wax. At pruning, Mealybugs can be found overwintering as nymphs under the bark of older canes, the crown of the vine and sometimes in and around trellis posts.

Whilst the feeding of the mealybug does not usually cause economic losses, the honeydew they secrete can lead to development of sooty mould on leaves and bunches. If the population of mealybugs is large enough this sooty mould can reduce photosynthesis and result in fruit being rejected by the winery.

Finally, always remember to seek professional advice for your specific situation.

Goulburn Valley: ‘hot’ and ‘dry’.

That’s according to Neil Larson, secretary for the Goulburn Valley Wine Association and winemaker at Tahbilk winery.

“The flipside is that we had very few disease concerns – a welcome relief after the wake-up call that was 2011,” he said.

“After one of the driest growing seasons on record (and the hottest summer in Australia since records began) it was a relief to pick the first whites and see that there were fresh, crisp and delicate flavours in the fruit – despite the warm temperatures.”

In the third week of February, the region received general rains of 25-50mm which enabled the vines to take up some much needed water. This facilitated steady sugar and flavour accumulation of the remaining fruit, and reduced the risk of over-ripe characters.

Larson said this vintage has the potential to be a very good year. “Overall, the vintage has been trouble-free with most parcels being picked near optimum ripeness and in great condition,” he said.

Henty Overall crop levels in the Henty wine region were down on average in the range of 10-25%, according to Henty Wine Region Association secretary Peter Dixon.

Around Hamilton and Tarrington in the north of the region, growing season conditions were drier and hotter than average with Hamilton recording its driest spring/summer on record.

Many growers reported their earliest harvest dates ever as well as a compressed ripening period across all varieties.

Commenting on this year’s Henty crop, Dixon said: “Fruit quality was exceptional with clean fruit giving the potential for wines with structure and delicacy.”

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Mornington Peninsula Vintage generally began in the first week of March in the foothills of the Peninsula, with happy vines that had received a very wet pre-flowering and a mostly dry post-flowering.

The upper hills didn’t get going until mid-March, but a week of hot and sunny weather saw everyone scrambling to pick what was left before sugar and flavour rocketed to the overripe.

Disease pressure was low, with only a few blocks being challenged by powdery mildew.

“With the last of the fruit being picked early April, the ripening weather was fantastic, punctuated by only a couple of short dumps of rain,” said Tyson Lewis, chairman of the Mornington Peninsula Vignerons Association technical committee.

“Chardonnay yields were below average with small berry numbers but excellent quality.

“Pinot Noir was around average quantity with moderate berry numbers but full and strong clean bunches of excellent quality. Pinot Gris produced an average weight and performance.”

Ballarat The vintage in Ballarat, a cool climate wine region dominated by Chardonnay and Pinot Noir, started very early in the second week of March.

By the second week of April, vintage was complete. Ballarat and District Vignerons Association secretary Paul Lesock said weather conditions were generally favourable throughout the season.

“There was no real problem with powdery or downy mildew, however very high temperatures during February and March troubled growers with unusual quick ripening,” he said.

“Cropping levels were generally good but there was some variation within the region due to poor conditions at

flowering for some vineyards.

“Prices for Pinot Noir were $2000-2500 per tonne but most wineries in the region use grapes for production of their own wines, not sale to others.”

Bendigo The Bendigo winegrowing region commenced harvest in late February and was expected to continue until about Anzac Day in the cooler areas.

The growing season was the driest on record with subsequent lower yields.

However, reports are that the fruit was showing great intensity.

“Yield was affected by the hangover from the near catastrophic conditions of 2011, when we experienced probably the wettest growing season to date along with the arrival of various moulds.

“The added bonus of such dry conditions this year is that there were no disease issues,” said Tim Parry, executive officer of the Bendigo Winegrowers Association.

“Most vignerons are predicting 2013 to be the best ever for Shiraz,” Parry said.

“Compared with last year, the price of fruit has increased, yields are up and the quality of the fruit is outstanding.”

CANBERRA Allan Pankhurst, president of the Canberra District Wine Industry Association, says there’s been just the right amount of sun and rain to make this year’s crop a rival to the exceptional 2008 crop.

“A good spring, good moisture followed by drier weather created a good period of fruitset with bunches being well developed and having good numbers of berries per bunch,” Pankhurst said.

The dry weather would have kept bunches small, pushing the quality and number up.

Some growers indicate superb fruit yields providing great choice for fruit selection.

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Adelaide Hills Savagnin drains from the tiptruck at Patritti Wines. Photo: Ben Heide.

SOUTH AUSTRALIA Adelaide Hills Vintage 2013 was one of the driest growing seasons experienced to date for the Adelaide Hills wine region, according to Richard Hamilton of Hamilton Viticulture.

“As vineyards had to irrigate to maintain canopies, crop loads were generally higher than expected due to large berries and high bunch weights,” he said.

“The warm dry conditions at flowering resulted in average to above average set with generally well balanced fruit to canopy loads. Wine quality for the region is generally above average and the wines for the 2013 vintage will be remembered.”

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grapegrowing

Supply balance – are we there yet?

Industry experts acknowledge the need to analyse grape supply and wine demand segments in order to reach valid conclusions about supply balance and future profitability.

Gary Baldwin and Paul van der Lee

AUSTRALIA’S VINEYARD RESOURCE has a long way to go before it aligns with demand opportunity and delivers sustainable profitability to growers.

Industry discussion of Australian vineyards is typically focused on two issues – firstly when supply balance will be restored and secondly, and following from the first, when and by how much grape prices and therefore vineyard valuations will recover.

Since their peak in 1997-98 grape prices have fallen dramatically to a low of $413 in 2011, with the 2012 vintage registering an increase to $457 per tonne.

There has been a corresponding decline in average vineyard values from the peaks of 2000-2001 to the lows of 2011, according to Gaetjens Pickett Valuers sales data for the Barossa, McLaren Vale and Coonawarra regions, referenced in the May/June 2012 edition of Wine and Viticulture Journal .

However by way of qualification, it is acknowledged that these grape price and valuation averages mask the fact that the valuations of the highest quality vineyards have held up, and in fact are strengthening under the influence of escalating global demand for the most prestigious wines. Such vineyards are the exception in their provenance and performance and this is reflected in their market value that stands apart from vineyard valuations generally.

Lower yields for recent Australian vintages and a poor 2012 vintage in Europe has created expectations that

the Australian supply balance recovery is underway and that the future outlook is for a return to ‘normal’. This is an expectation founded on short-term seasonal factors, whereas a sustainable supply balance is determined by supply capacity (vineyard bearing area) and market demand (sales) at viable prices for producers. Neither of those determinants currently appear conducive to balance, due to the non-responsiveness of supply capacity to the substantial reduction in Australian wine competitiveness (both in cost and reputation) that has shrunk the volume and redefined the value profile of profitable demand opportunity.

Australia’s vineyards still have the capacity to supply more grapes than buyers require at prices that are viable for both grapegrower and wine producer.

There are many vineyards where the cost structure is too high for the grape quality produced. In addition there are demand mismatches between the varietal mix and the regional location of some existing vineyards.

Consequently it is essential to analyse the composition parameters of grape supply and of wine demand segments to reach any valid conclusion about supply balance and future profitability. An understanding of the variation in cost and quality performance across Australia’s vineyards is therefore a critical input to the analysis.

This article argues that overall supply balance (defined solely in terms of aggregate tonnage) is not enough and

that it will require a major restructuring of Australia’s vineyard resource in order to align our vineyards to future demand opportunity and therefore restore profitability through the supply chain. Such restructuring will entail substantial vineyard improvement as well as, inevitably, removal of vineyards that cannot viably meet cost and/or quality specifications. These marginal or unviable vineyards constitute a significant proportion of the national vineyard area.

This article provides further development of the case for restructuring or removal of these under-performing vineyards.

The Wine Restructuring Action Agenda (WRAA) project identified the challenge The WRAA project was managed by Winemakers’ Federation of Australia (WFA) on behalf of the other national peak wine industry organisations (WGGA, Wine Australia and GWRDC).

Gaetjens Langley contributed to the WRAA analysis from its inception in 2009. When Stephen Strachan, then WFA CEO, initiated the WRAA project, Gaetjens Langley was commissioned to provide a unique database on Australian vineyards. This average data for each wine region classified vineyards by cost structure and by quality performance.

The analysis and interpretation of this data (sourced from ABS collections and industry expert estimates) became the basis for the WRAA statements of

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54 Grapegrower & Winemaker

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June 2013 – Issue 593

November 2009 and December 2010 that declared that restructuring of Australia’s vineyard supply was an imperative. The December 2010 statement proposed: It is vital to maintain our momentum in specifying and pursuing the changes necessary to resolve the imbalances between Australia’s current wine supply capacity and competitiveness (in terms of quantity, quality and environmental sustainability) and the market opportunities that can deliver ongoing profitability. The scope of these changes encompasses four areas.

Supply The overriding priority remains the need to address oversupply issues and at least meet the minimum 20% reduction in total area as set out in the first WRAA statement.

• willingness to identify and then remove or redevelop vineyards that fall short of either physical (quality) or financial (cost) performance measures.

• better align our vineyards and wineries to market opportunity.

• universal adoption of best practice in water use efficiency.

• improve performance in addressing environmental custodianship.

Source: www.wfa.org.au

More recent research provides further support for restructuring More recently there has been further research undertaken on the structural imbalances in vineyard supply. This confirms the importance of structural rather than cyclical determinants of supply imbalance.

Gary Baldwin of Wine Network Consulting has undertaken an assessment of vineyard performance across the major Australian wine regions. When combined with grape sales price data from Wine Australia’s Price Dispersion data it provides some valuable insights.

A legacy of under-performing vineyards from the 1990s vineyard planting boom By 1990 the Australian vineyard resource had declined to 57,000 hectares as a result of a government subsidised ‘vinepull’ aimed at reducing the winegrape oversupply in 1985-87. During this period of vine removal much of the old fortified vine material was pulled and this shifted the balance of Australia’s vineyard towards the premium varieties.

The most recent ‘boom’ and expansion in planting and production from the early 1990s through to 2008 saw planting in existing viticultural areas expanded significantly and many new areas or even regions were created.

There were two main types of large vineyard expansion: the first involved investors that had not been historically involved in the wine industry and were attracted by the taxation advantages of vineyard investment and as a result large Managed Investment Scheme (MIS) vineyards became popular. These schemes tended to attract investors with overly optimistic projections of annual yields and grape prices.

Secondly, some of the large wine companies also expanded their own vineyard holdings and some of this expansion was by pushing into areas in which they had not been involved historically and which in many cases had no significant track record of producing high quality fruit over long periods.

Although less significant in contributing to the scale of vineyard expansion, there were also many instances of small vineyards planted either by established farmers with the objective of diversifying their income sources or by hobby farmers motivated by lifestyle objectives.

Historically high grape prices were the main driver of the vineyard expansion. “The very attractive prices

Figure 1. Weighted indicator prices and new plantings in Australia.

Source ABARE research report 06.16

that prevailed in mid to late 1990s (refer to Figure 1) especially for red winegrape varieties, provided a major impetus for the expansion in area planted.” - ABARE October 2006.

The surge in plantings post 1990s led to the expansion of existing regions and the development and declaration of many new ones that were ultimately formalised through the Geographical Indications designation process. While this offered an opportunity to discover new site and regional ‘gems’, largely it has resulted in: A. The dilution of overall performance of most previously celebrated regions by newer inferior sites and an increasing proportion of young vineyards B. The development of regions whose performance so far, for a majority proportion of their production, do not meet the required specifications of either a brand champion (Low ValueHigh Volume) or a regional hero (High Value-Regional Focus) target market segment.

While Australia’s total vineyard area grew by 191% between 1990 and 2008, average growth exceeded 300% in South Australia’s Limestone Coast and in new Western Australian regions, 400% in many smaller Victorian regions, was close to 600% across NSW regions other

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Grapegrower & Winemaker

55

grapegrowing than the Hunter Valley and more than 700% in Tasmania and in Margaret River.

Most of those plantings have been driven by entrepreneurs pushing the boundaries of our viticultural knowledge but there have also been some very significant plantings in areas that were inherently high risk and have since proven to be uneconomic.

Examples of these types of plantings included some in areas of extreme frost risk to the extent that three years in a row over 50% of the fruit was lost. At least one very significant vineyard of this type is no longer commercially operating as a vineyard.

There are also examples of vineyards planted in areas with very low rainfall and almost no supplementary water resulting in consistently low crop levels; some of these vineyards have now failed or have been significantly reduced in size.

A common observation in most regions is that the expansion of many ‘celebrated’ regions has seen the development of many

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vineyard sites with attributes that in no way resemble the original ‘attractive’ sites that gained the region its reputation.

Fruit from ‘celebrated’ regions may often attract a price premium, but all vineyards may not deliver the same quality or the expected regional characteristics.

Obvious examples are Margaret River in Western Australia, a region with very clearly defined and small coastal ‘sub-regions’ with a reputation for producing iconic Chardonnay and Cabernet Sauvignon. The Margaret River GI is 100km in length (N-S) and almost 27km wide in parts, suggesting there are many possible sites without any coastal influence, or similarity of soils.

Orange in NSW is a region with two very clearly defined regions based on altitude. Small vineyards planted in high altitude areas display strong regional character and high quality, whereas vineyards planted on the plains below, are much more highly reliant on irrigation and produce fruit that does not reflect the region’s best features.

Site selection in most regions, particularly during the recent planting surge, rarely was based solely on the potential for producing the best fruit. Many vineyards have been planted on sites selected solely by land availability. These have been either by existing land owners who have diversified and developed former grazing or cropping land, or by larger scale investment companies, purchasing and developing similar land types.

Likewise the urgency and the rootstock scarcity conditions of the boom saw the development of many vineyards that are not optimally sited, structured or planted to achieve either cost efficiency or fruit quality, thus jeopardising their ongoing viability.

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Grape ‘end-use’ or market suitability is the determinant of overall vineyard suitability, performance and long-term sustainability.

Therefore, the different requirements of moderate and high price target market segments have to be recognised.

Wine Network has coined a terminology to distinguish grape end-use. Fruit end-use is described as either Low Value-High Volume (LVHV) or High Value-Regional Focus (HVRF). The ability to cost efficiently and sustainably meet the required end-use grape specifications is the relevant measure of vineyard ‘best practice’ performance.

Site selection is highly relevant in High Value-Regional Focus regions where ‘regional’ expression and fruit quality is the objective, but it is of less importance in Low Value-High Volume focused regions, where the objective is expression of and consistency in fruit flavour and where performance is determined by yield and cost efficiency, with water availability a critical input.

It is apparent that the vast majority of expansion occurred in cool climate regions where production costs demand that fruit has sufficient quality and regional character to attract high prices. Too many vineyards cannot achieve this, and the highest incidence of under-performance is in regions established to operate in the High Value – Regional Focus market.

The reality is there are some regions, sub-regions and vineyards that will struggle to ever be sustainable suppliers to either the commercial or fine wine sectors.

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56 Grapegrower & Winemaker

Many vineyards in the HVRF regions often produce fruit that only justifies the prices that the LVHV area achieves and this is clearly unsustainable. So the problem that faces the industry is much more than simple oversupply of grapes. It is a complex mix of oversupply of fruit that was originally intended to supply a high value product, but now only attracts a much lower and therefore unsustainable price. This situation has www.winebiz.com.au

June 2013 – Issue 593

arisen as a result of the extremely rapid expansion of vineyard area in the period from 1990 through to 2003, combined with the failure of producers to grow the market for higher valued Australian wine to accommodate this supply expansion, and more recently exacerbated by the substantial deterioration in the cost competitiveness of Australian wine – mostly attributable to the unprecedented strengthening of the Australian dollar.

The opportunity in these regions is to take stock of the current vineyard endowment and its quality and regional character performance. This evaluation will illuminate the scope and magnitude of quality shortfalls and character deficiency. A strategy of removal, rehabilitation or replanting can then be pursued depending on the level of demand justification. The outcome should be vineyards with carefully selected planting that has good potential for longterm demand by being well suited to the region, planted on a good site and with superior planting material and superior infrastructure and management systems.

If this is not done it does not optimise the chance for success and the venture runs the risk of becoming or remaining just another vineyard producing average fruit

Figure 2. Price distribution, Australia, cool climates, all varieties.

Price range: under $250, then $50 increments to $1999, $2000+. Weighted average price $978 Source: Wine Australia.

and achieving average or lower prices and ultimately being unsustainable.

There are some regions or sub regions that will struggle to ever be sustainable suppliers to the commercial or to the fine wine sectors of the Australian wine

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industry. In these situations lifestyle living and/or small scale tourism may offer some limited prospects for grape growing to continue to play a role in the future economic development of the region.

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June 2013 – Issue 593

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grapegrowing Insights from grape pricing data The Winegrape Prices Dispersion data for the 2012 vintage provides some useful insights regarding the likely viability of vineyards in HVRF regions.

The pricing data is derived from the sales transaction information relating to the 1,033,561 tonnes of grapes traded, out of the total 2012 vintage production of 1,600,000 tonnes. Of this 1,033,561 tonnes, 190,396 tonnes was sourced from cool climate regions. The cool climate region coverage in the price dispersion data collection generally corresponds with the HVRF regions referred to above, although the smallest HVRF regions are generally excluded from this data given the low incidence of grape purchase transactions.

Figure 2 illustrates the distribution of prices paid for cool climate grapes and reveals: • 43% of grapes were purchased for less than $800 per tonne • 67% of grapes were purchased for less than $1050 per tonne This data suggests that at least 50% of grapes were purchased at a price below the cost of production.

The assumptions used to arrive at this estimate are that the average production cost per hectare was $7500 and that average yields were 8 tonnes per hectare.

These are particularly conservative assumptions given that it is known that in some HVRF regions the production cost is as high as $12,000 per hectare and, of greater impact, that average yields in some of the HVRF regions are as low as 4 tonnes per hectare.

Although it might be argued that the greater proportion of cool climate fruit – which is not within coverage of the price dispersion data because it is not subject to open market purchase – fetches better prices, this is debateable.

Most of the non-transacted cool climate fruit is retained for own use by winemakers or by grapegrowers who convert their grapes into wine before sale.

A significant but unknown proportion of

these grapes are effectively achieving a value below the cost of production but this is masked by the effect of the WET rebate and the high margins achieved by direct route to market sales. That is, some of the wine retail margin and the WET rebate (where applicable) is being utilised to maintain grape production that otherwise would not be unviable. This is of course a perfectly reasonable business decision but the question is how sustainable is such a business model against competitors who can source equivalent grapes at the (significantly lower) market price?

Consequently it is argued that the cool climate price dispersion data is a valid indicator of the extent of unviable grape production and hence unprofitable vineyards in HVRF regions.

Conclusion This article argues that the challenge facing the wine industry is much more than simply an oversupply of grapes.

It is a complex mix of oversupply of fruit that was originally intended to supply a high value product, but now only attracts a much lower and therefore unsustainable price. This situation has arisen as a result of the extremely rapid, often expedient and sometimes poorly sited expansion of vineyard area in the period from 1990 through to 2003, combined with the failure of producers to grow the market for higher valued Australian wine to accommodate this supply expansion, and more recently exacerbated by the substantial deterioration in the cost competitiveness of Australian wine – the latter mostly attributable to the unprecedented strengthening of the Australian dollar.

Vineyard owners need to recognise that there are two different markets for grapes and that their vineyard resource, operating parameters and hence performance has to be geared to the value proposition of either low cost or high quality – albeit within cost constraints even for high quality, due to the discipline

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of the high dollar valuation.

Australian vineyards producing moderate quality grapes at high costs cannot be sustainable in the global competitive environment, even if seasonal shortages temporarily provide some encouragement.

Such vineyards either have to be redeveloped to meet the performance requirements of the end use market or they have to be removed.

At the same time, improved market penetration for Australian higher value wine needs to be secured to support more of the vineyards dedicated to high quality production. To the extent that this is not achieved then the restructuring task, especially reduction of the vineyard area, will be commensurately greater.

A barrier to the restructuring process is the lack of Australian wine demand projections to guide vineyard investment or exit decisions. Demand projections for higher value wines based on transparent scenarios would assist vineyard decisionmakers to evaluate the confidence they would be prepared to ascribe to their decisions. In the absence of such projections, decision-makers may rely on expectations of cyclical repetition of historic trends which can be misleading where market dynamics have changed substantially, as is the case here.

Finally, mobilising investment to finance the restructuring of vineyard (and wine) businesses may be the greatest challenge of all, given the poor profitability performance of much of the wine sector currently. Nevertheless, as is always the case with change, the more successful and far sighted producers will see the opportunities and make the investment decisions necessary to ensure that wine sector assets are restructured to match the market opportunity and earn sustainable returns.

Gary Baldwin, director and principal consultant of Wine Network Consulting. Paul van der Lee, principal of VANDERLEE & ASSOCIATES, wine business consultancy.

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grapegrowing

Wine industry leader wins bursary UNIVERSITY OF ADELAIDE PhD student Mary Retallack – the 2012 RIRDC Rural Women’s Award winner – has been awarded the 2013 SARDI Science Bursary.

Retallack will use the $1500 bursary for her University of Adelaide studies exploring the value of native plants to boost populations of beneficial insects which contribute to the control of common vineyard pests, such as Light Brown Apple Moth.

“I am looking at the capacity of a range of native plants including those found in stands of remnant vegetation adjacent to local vineyards, which have the capacity to support arthropods which prey on common winegrape pests,” said Retallack, who is also an Adelaide Hills vineyard consultant.

“My project is focusing on expanding existing knowledge of bio-control measures by encouraging greater use of native insectary plant species in and around vineyards to provide food, shelter and alternative prey for beneficial arthropods.”

The Light Brown Apple Moth alone

Mary Retallack of Retallack Viticulture, left, and Kathy Ophel Keller of SARDI.

is estimated to cost the Australian wine industry up to $18 million a year in yield losses, insecticide costs and lower grape quality.

Minister for Agriculture Gail Gago said scientific research into bio-control measures boosts SA’s premium food and wine, which is one the South Australian Government’s seven strategic priorities.

“We welcome this kind of research which not only helps to increase production and farm profits but reduces the use of agricultural chemicals and

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benefits the environment,” Gago said.

Retallack hopes to come up with recommendations on which native plants will assist growers to produce quality winegrapes that are “fit for purpose” with lower insecticide inputs, particularly at key times in the growing season.

Her studies with the University of Adelaide’s School of Agriculture, Food and Wine complement SARDI research on biological control, and are part of a strong Waite Campus research program on integrated management of viticulture pests and diseases.

SARDI Sustainable Systems Research Chief Dr Kathy Ophel Keller says SARDI and the Waite Campus partners are national leaders in oenology and viticulture research.

“Mary’s research is important because it will help to give growers more confidence in non-chemical insect control strategies,” Dr Ophel Keller said.

The annual SARDI Science Bursary was established in 1994 to commemorate the SA Women’s Suffrage Centenary (1894-1994).

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June 2013 – Issue 593

Protecting Aussie grapevines from new virus Research could provide a useful tool to detect a newly discovered grapevine disease.

UNIVERSITY OF ADELAIDE researchers are working to prevent the introduction into Australia of a potentially devastating new grapevine virus.

Waite Diagnostics, at the University’s Waite Campus, has developed a diagnostic test kit for the detection of Grapevine red blotch-associated virus (GRBaV) using DNA analysis.

GRBaV was discovered and first reported in the United States in October last year, and is regarded as potentially far more damaging than the Grapevine leafroll-associated viruses which are established in Australia.

Grapevine red blotch-associated virus (GRBaV) presents a threat to Australia’s biosecurity defences. Photo: M.R. Sudarshana, United States Department of Agriculture - Agricultural Research Service.

“Viruses in grapevines are insidious and often cause serious diseases which affect production and quality, and can even result in vine death,” director of Waite Diagnostics professor John Randles said.

“We don’t have any way of immunising plants like we can with animals and so we need to employ different methods of control which require detailed knowledge of the virus’ biological properties.”

University of Adelaide grapevine virologist Dr Nuredin Habili said the Grapevine Red Blotch disease was the most recently recognised grapevine disease and is apparently widespread in the US. It significantly reduces the levels of grape sugar by up to five brix, reducing suitability for winemaking.

The symptoms of the Red Blotch disease resemble those of leafroll disease, with unexplained reddening of the leaves and, on white varieties, leaf curling and chlorosis, but the depressing effect on sugar content is greater.

“The question is, do we already have this virus in Australia?” Dr Habili said.

“If not, we need to import cuttings under tight biosecurity conditions. All cuttings imported from the United States or Canada should be tested before being released from quarantine.”

Waite Diagnostics has tested 10 grapevine varieties from Australian vineyards, which have all tested negative.

The diagnostic test developed uses a specific ‘primer’ or piece of genetic material which recognises the matching DNA sequence of the virus, if present, allowing screening of cuttings.

“Viruses are very difficult to identify – the symptoms of virus infection in grapevine all look like each other,” professor Randles said. “With this latest technology using DNA analysis, we now have 12 different tests for grapevine viruses and phytoplasmas.

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grapegrowing

New fungicide spray programs released GRAPEGROWERS HAVE COMPLICATED decisions to make about their spray programs for 2013. To simplify growers’ decision-making and resistance management, Crop Care has developed a set of easy to follow, practical and effective fungicide spray programs for 2013.

Crop Care horticulture business manager Kerrie Mackay said growers could use the spray programs and be confident they had everything covered.

“The programs are designed to control the full range of fungal diseases over the grapevine crop cycle: phomopsis, black spot, powdery and downy mildew and Botrytis rot,” Mackay said.

Separate spray programs for different climates and regions provide the best options for disease control throughout the season. One program has been developed for cool, wet growing regions including Margaret River, Coonawarra, Yarra Valley, Mudgee, Orange and Stanthorpe.

Another has been developed for warm, dry growing regions including the Barossa, Riverland, Sunraysia, Murrumbidgee Irrigation Area, Hunter Valley and inland Queensland.

Mackay said the programs had been designed to ensure effective control under high disease pressure.

“Products are selected and included in the strategic spray programs on the basis of mode of action, resistance management, cost effectiveness, integrated pest management, product withholding periods, and crop and environmental

Resistance management

safety,” she said.

“Competitor products are included where Crop Care does not have an appropriate, effective product.”

Mackay outlined the philosophy behind the programs:

To minimise the development of resistance, the programs recommend a range of fungicides and modes of action.

IPM friendliness The effect of fungicides on biological control agents such as predatory mites is carefully considered. Those known to have an adverse impact are not included – unless there is no alternative with a better IPM profile.

Cost effectiveness Choosing between alternative products with similar functions, where possible, the lower-priced option was selected.

For example, Mackay said the more expensive products combining both protective and post-infection activity against downy mildew (like Duplex) were only recommended where there had been infection and curative activity was required.

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The programs include only products known to be safe to crops, and minimise the use of sprays known to have an adverse effect on vines or the environment.

For example, using copper products throughout the season will cause bronzing of leaves on many varieties and may result in pollen sterility. So copper products are only recommended after flowering and later in the season.

MacKay said there were some changes to Crop Care products recommended for use in 2013.

“Vivando (a new chemical group) has been added to our recommended spray programs to control powdery mildew.

Copies of the spray programs suitable for your region can be obtained from Kerrie Mackay 0413 458 069.

With industry focus on good phomopsis control, the programs’ all-important early-season control of phomopsis included pre-budburst application of Emblem, followed by applications of Delan and Captan between budburst and preflowering – both of which have been shown to be highly protectant against the disease.

Mackay said that for Botrytis control, the programs recommended high-value systemic products at critical times – including highly effective bunchrot fungicides in cool wet climates at 80% capfall, pre-bunch closure and preharvest.

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June 2013 – Issue 593

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grapegrowing

Quality is clear cut F OR I TA L I A N C O M P A N Y C a m p a g n o l a , manufacturing pruning equipment has been Pruning the lifeblood of their operation ever since they revolutionised vineyard tasks with their robust pneumatic shears in the 1960s.

Over 50 years later and Campagnola are still developing professional products for pruning that are available in over 60 countries worldwide. The latest additions to the large range of equipment include three new electronic pruning shears, each featuring innovations that help them stand out from their competitors.

The all new Campagnola Pony – designed and built to be the fastest and lightest professional electronic pruner in the world – is on sale now for the first time in Australia. The Pony hand grip is 38mm in diameter at its widest point and weighs only 770g. This makes the Campagnola Pony perfect for spur pruning in the vineyard.

The Cobra electronic shears are the most versatile developed by Campagnola.

Suitable for use on all vine varieties, the Cobra is robust and powerful without compromising on speed. The Campagnola Cobra is available with either a vineyard cutting head (35mm cutting capacity) or an orchard style cutting head (40mm cutting capacity). Both cutting heads are interchangeable between the two models.

The Campagnola Mastiff is geared for

64 Grapegrower & Winemaker

power. Developed to endure prolonged pruning of the hardest native timbers as well as citrus and nut varieties, the Mastiff is also well suited for vineyard use. A strengthened internal structure and heat jacket ensure the Mastiff will work all day without fail.

All three tools feature four cutting modes – manual (proportional) for absolute control and automatic mode with 100%, 70% and 40% cutting capacity options. A service mode also displays a cut counter and blade tension meter for blade replacement. These modes are easily selectable via the belt mounted control box.

A real advantage of the Campagnola range of electronic pruning tools is the use of the latest battery technology.

All three shears are powered by the same 51 volt lithium iron phosphate battery pack. LiFePO4 batteries are used predominately in electric vehicles and are known for their high output, stability and longevity. When correct charging procedure is followed, Campagnola batteries are guaranteed for over 1200 charging and discharging cycles.

Campagnola electronic pruners come with a two-year warranty and are available through all good rural supply stores. Contact Eclipse Enterprises Australia on (08) 8351 8611 or info@eclipseenterprises.com.au for more information and your nearest distributor.

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The Campagnolo Cobra is robust and powerful.

The Campagnola Mastiff is geared for power.

The new Campagnola Pony is now available in Australia.

June 2013 – Issue 593

Preparation key to smooth pruning run Ed Merrison

TRENT HENEKER IS acutely aware of the need for a disciplined approach to pruning. He’s the vineyard manager at Two Hands, and his own two hands are all he’s got to get the whole job done.

“I think planning and preparation of equipment are paramount, Pruning is the most important aspect in ensuring grape quality. You’ve got to get right,” he says.

For Heneker, who’s solely in charge of pruning the Barossa winery’s 8 hectares of vines, preparation starts during vintage, when he drops the foliage wires as soon as each block is picked in readiness for the mid-May arrival of a friend’s Pellenc barrel pruner.

In the meantime, he services his Pellenc Lixion electric hand snips and buys spare blades, as well as wire ties and the highvisibility pink tape he uses to highlight broken posts and wires. And then there’s the job he sees as most integral to the hands-on vineyard manager’s pre-pruning ritual: downloading heaps of music and getting the iPod ready and raring to go.

Those tunes will have to sustain Heneker through 330 hours of work, starting mid to late May and lasting roughly 8 and a half weeks. That comes at a cost of $1,127 per hectare, or closer to $1,300 with the barrel pruner factored in.

“You have to keep a positive mindset and setting yourself pruning goals is useful,” says Heneker. “I think having a historical record with you is another good way to assist with time management. On

With weather like this, planning is a vital part of a successful pruning season at Philip Shaw Wines in Orange, NSW.

the slow days when weather’s not 100%, you need to remember that you only need to prune a vine once a season.”

Over in Orange, Philip Shaw Wines viticulturist Charles Simons says weather is the biggest factor in determining how well the season turns out. “Looking at what I can control, the most important aspects

are sourcing good people and educating new staff correctly. I also have to make sure all my equipment is maintained, up to scratch and ready to go.”

Simons likes to have a team of between 10 and 15 people at all times, of whom he expects to train five or six. “That said, you really need to train everyone because

Owen McCarron 0419 006 100 June 2013 – Issue 593

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Grapegrower & Winemaker

65

grapegrowing all the vineyards are different and their idea of pruning is not the same as mine. It takes about a day and a half to show them and watch them before they really get the hang of it.”

The main varieties on the 45-hectare Koomooloo vineyard are Chardonnay, Shiraz, Merlot and Pinot Noir. Simons cane prunes the Sauvignon Blanc and all newly grafted Pinot Noir, Cabernet and Merlot vines. “That probably equates to 10.5 hectares of cane-pruned vines and 35 hectares of spur.”

Spur pruning works out at roughly $800-$900 per hectare, while cane pruning comes out somewhere around $1300.

For the spur-pruned sites, Simons gets a contractor in with a Pellenc barrel pruner. The business is looking into buying its own machine, though Simons isn’t convinced that Pellenc’s high performance can’t be matched by a cheaper brand. As for the hand-operated work, Simons provides Electrocoup F3000 devices, which he finds comfortable, lightweight, low maintenance and easy to use. Those who prefer manually operated secateurs use Bahco, and the same manufacturer is favoured for the loppers.

The pre-pruner tends to start in the

second half of June and Simons and the team will go through cutting by hand by the end of July, finishing all the blocks by mid to late September. Bud development begins by early October.

“It’s probably the most important stage of the year in the vineyard, since my job is to contribute the best possible fruit to Philip Shaw,” says Simons. “It’s one of the most expensive outputs, so you’ve got to make sure you’re doing a good job and maintaining budgets.”

Like Simons, John Cavedon swears

by Electrocoup secateurs. Cavedon is viticulturist and director at the Victorian Alps winery, home of Gapsted Wines, and he’s managed his own vineyards since 1978. He switched to electric devices 18 years ago, and has spent the past eight years phasing out and replacing assorted brands and models. “I just found the maintenance costs before way too high, with all the cleaning and fixing.

Electrocoup has cut those costs during pruning season almost to zero. There’s no noise and you get a smooth cut.”

He owns two properties in the King Valley, one of 53 and the other 73 hectares, with varieties ranging from Pinot Noir to Sauvignon Blanc, via the less obvious Fiano and Petit Manseng. Prosecco and

Pinot Gris are the biggest plantings, both of which are pruned to one bud to keep their fruitfulness in check.

Once again, a contractor’s Pellenc barrel pruner kicks off proceedings, with Cavedon and his team of 14 doing their stuff from 20th May. It should take 10 weeks to get the job done, except for one frost-prone site that he leaves until after budburst in September. These Pinot Grigio vines are pre-pruned in early October before Cavedon follows up in the middle of October. “This delays budburst until two to three weeks after the rest of the vines, but it all it catches up and ripens at the same time,” says Cavedon.

Hard work it maybe, but Cavedon echoes his peers in emphasising the crucial role of sound pruning practices.

“Not only that, I enjoy it. It’s a good time to clear your head,” says Cavedon.

Heneker, who’ll be out in the vineyard alone with his snips, his music and his dreams of next year’s Shiraz, Cabernet Sauvignon and Grenache, is similarly undaunted. “Pruning for me is a very beneficial task. It’s one time of year when I get to walk every row of the vineyard, assess the soil and check for waterlogging, pest and disease issues, and make sure everything is structurally sound.”

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June 2013 – Issue 593

Increase in soil salinity puts growers on alert Kellie Arbuckle

WITH WINTER JUST around the corner, now is the perfect time to Soil start thinking about management soil management – one of the central tenets of sustainable viticulture.

According to James Hook, winemaker for Lazy Ballerina wines, soil health is becoming more important as salt levels increase.

Hook, who also heads up a local agricultural consultancy in McLaren Vale called DJ Growers, said now was the time for growers to consider a strategic soil management plan.

“Soil management before winter is important because in many sites it is not possible to drive machinery in the vineyard without causing compaction,” he said.

“You can’t run a successful farm without a soil management strategy to anticipate and mange your soil health, prevent long-term nutritional issues and avoid soil degradation.”

Salinity in topsoil is usually caused by poor quality ground water (from bore water, mains or recycled water), natural salinity that has built up over thousands of years, or undissolved fertiliser. Unless winter rains are sufficient to flush salt away below where the plants can access it, the topsoil salinity increases.

According to Hook, soil salinity in McLaren Vale – and other regions that rely on irrigation – is increasing.

“Driving around after harvest it is obvious we are not getting enough rainfall to flush our soils – especially on our heavy clay soils,” he said.

“Vine yields are generally decreasing even though the soil has adequate

nutrients. We are losing fertility and this is affecting our yields and likely our grape quality.”

Hook says there are a range of indicators growers should look for when identifying the problem. These include: • a general reduction of vigour of your vines with some burnt leaves • the development of light brown dead patches inwards from the leaf margin. This can occur early in the season (see photo).

• over the season burnt areas grow rapidly and join together during hot, dry and windy conditions • heavy leaf fall near tree lines.

Hook recommends the following strategies to reduce salinity: • schedule irrigation applications to ensure adequate leaching of salts • for poorly drained soils (black, cracking clay “Bay of Biscay”), avoid over-irrigating and creating perched water tables • mound soils with limited drainage or

shallow depth • increase soil organic matter as organic matter helps buffer soil salinity by binding to sodium • in the long-term plant on salineresistant rootstocks to minimise the effects of salinity • mulch the undervine row to reduce surface evaporation and minimise surface salinity • shandy saline water with a less saline source of water (recycled water mixed with bore water etc) • reduce the amount of saline water applied to the vines i.e. Partial Rootzone Drying (PRD).

• take water, soil and tissue tests; monitor salinity to help make management decisions.

Hook urged growers to look for the signs rather than risk the viability of their wine business.

“It doesn’t matter what grade your vines are if you can’t grow them,” he said.

The development of light brown dead patches inwards from the leaf margin is among the many symptoms of soil salinity.

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Contact: Wendy Meech M: 0428 877558 P: (08) 85248501 E: wjb.consulting@bigpond.com www.winebiz.com.au

Grapegrower & Winemaker

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roundtable

Vineyard machinery earns its stripes Grahame Whyte

R o u n d t a b l e participants: Andrew Thompson, m a i n t e n a n c e Vineyard supervisor, Montara machinery Winery, Victoria A nd rew Ter r y, vineyard manager, Josef Chromy Wines, Tasmania Graeme Shaw, vigneron, Shaw Vineyard Estate, NSW (Canberra region GI)

Vineyard name and area Thompson: We have 20ha at Montara.

Terry: Josef Chromy has 62ha of vineyard area.

Shaw: 32 ha of vines.

about 40-45ha. It takes about three or four weeks to get the nets out, getting them back in is much quicker, probably a week.

The netting machine is built by Tatura Engineering in Victoria and it’s very good quality and it does the job really well. We also have a tow-behind Gregoire machine harvester, a model 60. It’s fantastic. We’ve had it since 2008. It’s really good because it’s got a lower centre of gravity and for the hills down here, it can go anywhere really.

Probably 60-70% of the vines are on a reasonable slope. We used to have a leaf plucker, a Pellenc overow, we

got rid of that because it was so topheavy. It used to lean over so much, I think it was originally designed for selfpropelled machines. It was fitted on a pendulum, it used to dangle there. Last season we bought an ERO double in-row leaf defoliator, it’s fantastic because you can adjust the height and angle as you go up and down the rows. With our hills we have a bit of terracing as well, so some rows are higher up on one side than they are in the other and you can adjust it to suit. In these circumstances, we put more water in the tractor tyres.

We’ve got two Chris Grow Engineering

What machinery do you use in the vineyard (please provide brand names of tractors and implements)?

Thompson: We have an old UR harvester powered with a John Deere motor. That does quite a good job actually.

And we’ve got a Versatile 256 tractor. We have a disc plough, a disc seeder and a roller for our cover crops. A scarifier, a rotary hoe and a rotary mower, plus a Hardi spray unit and a Croplands doublerow sprayer.

Terry: We run three tractors, two Fendts and one Kubota, and in vintage we dry-hire a tractor as well for towing bins. We use a netting machine – we net

This 1974 UR harvester is still going strong at the Montara vineyard.

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June 2013 – Issue 593

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roundtable

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Graeme Shaw, vigneron, Shaw Vineyard Estate, NSW

twin-rapier slashers, they’re very heavy duty and quite good. Last season we bought a Croplands double-row Quantum Mist. We got it with 500mm fan heads, bigger fan heads for a bigger canopy which is really, really good – the penetration is better. We used to run Silvan Turbo Miser – they were good but the droplet size on the Mist is so much better and the coverage is heaps more even. This is quite a windy site, with a prevailing north-westerly. So we do a lot of spraying in the evening or early morning. When we get behind, we do some night shifts on the spraying.

Shaw: We’ve got the John Holland TN90F tractor narrow, the KubotaM8 200 narrow, R Series Spray Pro, the double-row sprayer that recycles, that’s from New Zealand, the ERG trimmer, a two-row trimmer. We’ve got the Marshall spreader and a Nobly mulcher. We use a Pellenc 8490 Select System harvester, Netwiz applicator, a paddle vineyard sweeper and we also have a couple of forks.

We have a tow-behind Gregoire machine harvester, a model 60.

It’s fantastic.

Andrew Terry, Josef Chromy Wines

How effective are these machines in doing daily vineyard tasks?

Thompson: The Versatile tractor is good with the articulated steering at the end of the row, but the size of the machine is an issue, it’s about 110 HP – it’s too much for towing a sprayer.

You’ve got to be more accurate in your rows. There’s a risk of breaking canes and compaction of rows with a heavy machine. We do ripping and scarifying each row on alternate rows each year to minimise the compaction.

Terry: Fantastic, really effective. I’m really pleased. When I first got here a lot of things were done manually, like the leaf plucking. To be able to cut out $3040,000 in labour means the machine paid for itself in the first year. We also have an Italian barrel pruner. It’s not top of the range like a Pellenc self-mulching barrel pruner, but it certainly does the job and we’re really happy with that, too. For Tasmanian conditions, spray penetration is important and the gear has to be up to the task. It can’t break down and must have the penetration and the right coverage – I think spraying is one of the most important things down here.

Shaw: The sprayer is brilliant, because it recycles it means we don’t have to be running back and it saves a lot of time.

And the Pellenc harvester is brilliant – theoretically two of us can do the whole harvest. We’re probably doing about an hour-and-a- half per hectare. It’s a little bit slower than the other ones without the Select System, but the results are 10 times better.

What are the key factors in machinery maintenance?

Thompson: Regular oil changes, greasing the machines, visually checking www.winebiz.com.au

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roundtable

Andrew Terry, viticulturist, Josef Chromy Wines, Tasmania.

Andrew Thompson, maintenance supervisor, Montara Winery, Victoria.

At the start of each vintage we go through the harvester, so that’s only done once a year, but the tractors get a major service every six months.

Andrew Thompson, Montara Winery

72 Grapegrower & Winemaker

them before you operate them. At the start of each vintage we go through the harvester, so that’s only done once a year, but the tractors get a major service every six months.

The UR has done about 40 harvests, it still picks well, it still gets the same amount fruit off, though it does a bit more damage with the fish plates on the vines than a new machine would. During harvest you get your odd bolt that comes undone every now and again or you break a fish plate or have a bow rod come out, but we’ve had a pretty good run. We changed a gearbox on it four or five years ago, for a Dutch dropbox, and we got one from Sydney, which I was quite surprised about. You can still get the fishplates for it. We still keep the old girl running.

Terry: We have a spreadsheet and everything is tagged to show when it is due for service. Obviously, before we start pruning our barrel pruner gets a complete makeover and blades are sharpened and prior to harvest our harvester gets looked at and fishplates or rods or belts or bearings that need replacing get done where needed.

The tractors are serviced every 250 hours and a major service at 500 hours.

Shaw: It’s just a case of making certain that pre and post-harvest it’s all done and ready – and just regular maintenance. We have maintenance schedules for all our equipment.

What is your favourite piece of equipment?

Thompson: I don’t look forward to getting the harvester going every year, but I suppose it would have to be my favourite. I don’t look forward to it in case something goes wrong, but that’s been my favourite machine. We’ve got six different varieties, so things ripen at different times and vintage will take 6-8 www.winebiz.com.au

weeks, so that gives time for maintenance along the way.

Terry: Definitely the harvester, the Model 60 Gregoire. It’s just so efficient at what it does, you look at it and you think it couldn’t do the job on the hills – it’s ideal, it’s perfect. It goes up and down hills no worries, as long as everything is set fine it does a really good job.

Shaw: Well, it would have to be the harvester and the sprayer, the harvester in particular. We’re getting much better quality fruit and that’s what it’s all about.

And with the sprayer we’re saving so much time, having to come back and fill up, particularly early in the season, and the penetration is better than the sprayers we have used before.

What vineyard equipment have you purchased in the past year?

Thompson: We bought a secondhand Croplands sprayer from Southcorp. It’s a mist sprayer - where our Hardi is just an undervine sprayer.

Terry: Last season we bought a Croplands double-row Quantum Mist spray unit.

Shaw: The Pellenc harvester.

What machinery or implements would you most like to buy?

Thompson: I’d say a twin-disc mower, a mulching mower that spreads everything under the vines and keeps the rows cleaner.

Terry: I wouldn’t mind another overrow sprayer from Croplands, like we did last year –I would love to have an extra unit - and a couple of new Fendt 211P tractors, the new model that is watercooled rather than aircooled.

Shaw: I don’t think there is a single thing we need – we are pretty well set up.

June 2013 – Issue 593

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grapegrowing

Manufacturer brings rural experience to design PASTRO CUSTOM AG (PCA) began in February 2008 out of a passion for farming and a desire to provide the market with customised, high-quality, farm equipment and machinery.

Founder John Pastro has worked in the manufacturing and agricultural industries for over twenty years with more than 15 years’ experience in the specific design and manufacture of spray equipment.

Pastro and his team have the expertise and know-how to custom build and modify equipment to suit any farming requirement.

“We specialise in vineyard, orchard, and broadacre sprayers, fertiliser spreaders, trimmers, de-suckering units and much more,” Pastro said.

“We also carry out machinery and pump services, repairs, modifications and supply a complete range of spray parts and pumps. Our products are built strong and reliable.

“Vineyard sprayers are our speciality.

We custom build these machines to suit the farm-specific requirements and

terrain. With several optional extras available and using the highest quality components and hardware, our machines are built strong to last and give the best value for money product on the market.”

Testimonials Peter Morath from Kingston Estate Wines, South Australia: “Right from the start John was interested in what we wanted, not just telling us what we needed. He was keen to provide us with the best possible unit that satisfied our needs and met his high quality structural standards, all at a competitive price. We have been more than happy with the unit and the quality of workmanship, hence our interest in other pieces of equipment, in particular the spreader which we have just ordered. John’s attention to detail and care for providing what the buyer is looking for is first class.”

Louis Curtis from Curtis Vineyards, South Australia: “We purchased the Weedseeker in 2012 and found the result of desuckering excellent – this

machine will dramatically slash our chemical cost on desuckering. With the Weedseeker heads and shrouded nozzles we can concentrate the chemical high up the vine trunk where it is needed with no spray drift. The team at Pastro Custom Ag were excellent in listening to our requirements and delivered. We aim for excellence and this machine has achieved it, a strong robust machine built

by Pastro Custom Ag.” Mark Norvall from MIA Rural Services, Griffith NSW: “This is a great machine for application of granular fertiliser to permaculture crops such as grapes and citrus. It places the fertiliser right where you need it increasing the efficiency and decreasing losses. It also gives the grower the ability to vary the rates on the go to suit local soil types within the paddock.

It suits a wide range of row spacings, is quick to setup and simple to calibrate.”

For more information, visit the website at: www.pastro.com.au or email: sales@pastro.com.au

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74 Grapegrower & Winemaker

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grapegrowing

Vintage Harvesters in New Zealand utilise the latest Gregoire harvesters.

Gregoire provides a crucial advantage VINTAGE HARVESTERS LIMITED runs a fleet of eight Gregoire self-propelled harvesters from the company’s Blenheim base, in New Zealand.

“We are a service provider and governed by results,” business owner Jason Tripe said. “To be successful, we have to meet or exceed our clients’ expectations, harvesting a perishable crop within a short time frame.

“We harvest in excess of 30,000 tonnes of grapes a year and Gregoire’s innovative technology and reliability have enabled us to stay competitive and keep growing.”

Vintage Harvesters first purchased a Gregoire harvester in 2001 after using a different brand and researching alternatives.

“I chose Gregoire because I liked their history of innovation and the design of the machine, and the company is well supported in New Zealand,” Tripe said.

The current Vintage Harvesters’ fleet consists of four G152 and four G8 highcapacity machines designed to operate in large and small vineyards.

All the harvesters have removable picking heads and ARC shakers, renowned for their soft, gentle pick.

Five of them are set up with a single on-board bin and side arm. The other three machines have twin bins.

To harvest fruit for premium wines,

76 Grapegrower & Winemaker

two of the harvesters are equipped with Gregoire de-stemming technology, Cleantech Vario.

Tripe’s company trialled the Cleantech Vario system for Gregoire during 2008 on a G152 and then invested in the very latest G8 this season with its further improved Cleantech Vario system.

“It’s a sophisticated process and a very useful tool for those premium producers who want a very clean sample,” he said.

At harvest time, the fleet operates 24 hours a day, seven days a week.

“These machines are robust and well built, very productive and reliable,” Tripe said. “When it comes to efficiency, Gregoire is the leader.

“With Gregoire machines, we can harvest at higher rates than we could with other brands and that is a crucial advantage for us given the shorter seasons.

“The cabins are comfortable, quiet and very well laid out. All key functions are clearly displayed so the operator is fully informed at all times.

“We get a good quality, clean pick with these harvesters and they are very gentle on the vines.”

To be successful, we have to meet or exceed our clients’ expectations, harvesting a perishable crop within a short time frame.

Justin Tripe Vintage Harvesters, NZ.

For more information, visit the website www.gregoire-australasia.com www.winebiz.com.au

June 2013 – Issue 593

GREGOIRE INTRODUCES ANOTHER OPTION OF FINE-TUNED GRAPE HARVESTING WITH THE CLEAN TECH VARIO Some call it destemming, some call it select processing.

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winemaking Fine wines is a family affair One of the Yarra Valley’s pioneering wineries is celebrating 150 years in 2013 of growing and making premium wines, from one generation to the next.

Kellie Arbuckle

FOR THE PAST century and a half, the de Pury family has been living, breathing and working what is some of the Yarra Valley’s most pristine vine land.

What started as a farming property for cattle and winegrapes remains the same to this day, bar a few winery upgrades and replantings.

Last month the de Pury family held its annual Yeringberg weekend for visitors to come and taste their wines.

Fourth generation winemaker Sandra de Pury said the event was made special by the winery’s anniversary.

“It’s 150 years of our family living and working the land,” she said. “It’s a fabulous heritage and it’s hard to escape.”

The Yeringberg story started in the mid 1860s when Frederick Guillaume de Pury migrated from Switzerland and bought some land from Paul de Castella,

78 Grapegrower & Winemaker

one of the first wine producers in the Yarra Valley.

Frederick quickly planted grapes and made fine table wines for export to London with his son George.The wines were well-liked overseas and won several gold medals from shows in London, Paris, Bordeaux, Calcutta and San Francisco.

But a decline in demand for table wines forced Yeringberg, along with other Yarra Valley producers, to put a halt to wine production. In 1921, Yeringberg became the last major winery in the region to remove all its vines.

“After the grapes were removed, the winery was turned into a museum and the property ran successfully as a grazing farm,” Sandra said.

In 1969 Sandra’s father, Guill, re-established the Yeringberg vineyard on the same site his father had originally

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chosen. Fresh out of an agricultural science degree, Guill spent his time modernising the vineyard and studying a PhD in biochemistry.

In 1975 Guill and his wife, Katherine, resumed winemaking which, since 2000, has been gradually taken over by Sandra.

Her brother, David, has taken over the viticulture side of things.

Sandra says the wine style is predominantly dictated by the site.

“I haven’t made great changes to the style – the wines are of finesse and even delicacy, and don’t show too much winemaker-influence,” she said.

While George removed all the original vines in the 1920s, most of the vines planted by Guill in the 1960s remain, including Pinot Noir, Chardonnay, Cabernet and Marsanne. Roussanne was planted in 1983 and is now blended with

June 2013 – Issue 593

50 years of PRACTICAl articles

Fourth generation siblings David and Sandra de Pury of Yeringberg.

Marsanne, for which the Yeringberg brand is now famous. A unique blend consisting of Cabernet Sauvignon, Cabernet Franc, Merlot, Malbec and Petit Verdot, which is called Yeringberg, has also become well known.

Sandra says Yeringberg has a non-technological approach to the wines – in the vineyard and the winery.

“Grapes are picked by hand and, within 30 minutes of being picked, they’re in the press or tank,” Sandra said.

“We don’t have refrigeration, so we only pick for a couple of hours in the morning to ensure fruit comes in nice and cool.

We’re also very vigorous with sorting. We don’t have a second label, so we’re quite ruthless about what fruit comes into the

Guill de Pury of Yeringberg winery is a long-time subscriber of the Australian & New Zealand Grapegrower & Winemaker.

“I started subscribing to the magazine in the 1970s. It was one of the few magazines at that stage which had any information about winemaking and grapegrowing in Victoria. It provided useful, in-depth articles without being too technical. At a time, the magazine proved to be very useful in terms of how to plant vines and what fungicides and pesticides to use. It’s become part of our winery.”

winery – if the wine doesn’t meet our standards, we don’t put it in the bottle.” Wines are hand-plunged, pressed in an old secondhand Italian basket press, fermented in stainless steel milk vats and cellared in French oak barrels.

Sandra says there are no plans to greatly expand the capacity of the winery. Instead, she’s looking at what her and her brother’s legacy will be to Yeringberg.

“We’re all custodians – my great grandfather built the winery, his son built the brand, my father restarted the vineyard and now my brother and I are upping the quality.”

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Grapegrower & Winemaker

79

winemaking

Mexican winemaker works vintage Down Under Scholarship allows enthusiastic learner to enhance his worldly knowledge of winemaking.

Kellie Arbuckle

MAURICIO RUIZ-CANTU was studying industrial engineering in his hometown of Monterrey in Mexico, when he took a 180-degree turn and shifted his attention to winemaking.

“While I was good at engineering, I was never really in love with it,” Mauricio recalls.

After undertaking work experience at Casa Madero – a medium-sized winery located in Valle de Parra, Mexico – Mauricio fell under the spell of wine.

With this, Mauricio found himself tossing up between UC Davis, California, and the University of Adelaide, South Australia, to study to become a winemaker.

“I remember talking to the owner of the winery I was working at and he said UC Davis produced good wine scientists and that Adelaide Uni provided the most prepared and skilled winemakers.”

Fast-forward to 2013 and Mauricio is in his fourth year of a winemaking and viticulture degree at the University of Adelaide. Last month, he completed his first Australian vintage under a scholarship awarded to him by Orlando Wines.

As part of the scholarship, Mauricio worked as a winemaker at Tanunda-based winery Richmond Grove, where the red wines for Orlando’s renowned brands, such as Jacob’s Creek and Richmond Grove, are made.

Mauricio said his time with the Orlando team has been a good learning experience.

“Working for a place like Orlando means you have an opportunity to experience hands-on a lot of different

Mexican winemaker and University of Adelaide student Mauricio Ruiz-Cantu.

aspects of winemaking,” he said.

“I’ve been able to visit and taste some of the best vineyard blocks, which is a big part of the winemaking job at Orlando because you have to be able to taste the fruit and look at it in the sense of how it will work as a wine.”

This November Mauricio will graduate with a degree. After that, he hopes to stay on at Orlando to experience another vintage under different seasonal conditions.

“To see the vintage variation at the same winery is an important part of winemaking because you’re always dealing with different conditions through the seasons,” he said.

Commenting on the 2013 vintage at Richmond Grove, Mauricio said it was compact and fast-paced, with an early

start and an early finish.

“Quality was quite good. We were able to give enough attention to each parcel of fruit, and the ferments had great varietal character and intensity,” he said.

Later, if all goes according to plan, Mauricio will travel to Spain and Argentina for vintage before returning to Mexico where he hopes to start his own winery.

He says the Mexican wine industry is in its infancy and boasts great potential for future winemaking possibilities.

“Not a lot of people associate wine with Mexico because it’s just starting to take off – but there are a lot more wineries now than there were 10 years ago,” Mauricio said. “Mexicans traditionally drink beer and tequila, but we are definitely seeing an increasing interest in wine.”

A recent study by Dutch agri-business bank Rabobank shows Mexico’s wine consumption is increasing rapidly.

According to the Consejo Mexicano Vitivinicultura (the Mexican wine council), the amount of wine drunk in Mexico has doubled over the past decade and is set to treble by 2020. While about 80% of the wines drunk in Mexico are imported, the home-grown wine industry is looking to expand sales.

Mauricio believes there is potential for the country to capitalise on new niche markets.

“The Mexican wine industry, like any emerging wine industry, comes with a lot of opportunities. With growing consumption comes new markets to explore and, if done well, you won’t struggle to sell your wine,” he said.

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80 Grapegrower & Winemaker

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June 2013 – Issue 593

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ask the Wine as part of a healthy diet?

Australian Dietary Guidelines 2013 A QUESTION THAT is often posed by consumers is whether wine has a legitimate place at the dinner table? In an era of headlines such as ‘Wine not heart-healthy for fatties’ in The Age on 10 December 2012, Australians are uncertain as to whether wine can be considered to be part of a healthy diet.

The latest iteration of the Australian Dietary Guidelines was launched in February 2013 by the National Health and Medical Research Council.

Alcohol is considered in Guideline #3, Limit intake of foods containing saturated fat, added salt, added sugars and alcohol, and specifically in part 3.4 Limit intake of alcohol.

A table summarises the available evidence on alcohol consumption and the risk of different diseases. The first association or risk to be considered is cardiovascular disease, and moderate alcohol consumption is associated with a reduced risk. The level of evidence for this association is deemed to be ‘probable association’. It is interesting to note in this table that the level of evidence for risks is either considered to be a ‘probable association’ or a ‘suggestive association’, but not ‘convincing’.

The second association considered is high density lipoprotein, which is called the ‘good cholesterol’, where a high concentration is protective against developing atherosclerosis or

82 Grapegrower & Winemaker

hardening of the arteries, which leads to cardiovascular disease. Moderate alcohol consumption promotes the production of high density lipoprotein in the body, and the level of evidence is again ‘probable’.

Associations three to seven were the risk of developing cancer of the breast and oesophagus, where the level of evidence is ‘probable’ and cancer of the colo-rectal, liver, oral cavity, pharynx and larynx where the level of evidence is ‘suggested’.

The eighth and final association was dementia, and moderate alcohol consumption is associated with a reduced risk, where the level of evidence was again ‘suggested’.

In summary, the table in Guideline #3 shows that moderate alcohol consumption may actually be beneficial for cardiovascular and cognitive function diseases associated with ageing. This is relevant as cardiovascular disease remains the leading cause of death and disability in Australia, accounting for 34% of all Australian deaths, and it remains the most expensive disease group in Australia, costing approximately $5.9 billion in 2004-05; $2 billion of which was associated with hospitalisation (AIHW 2011). In addition, cognitive function diseases such as dementia, are increasing as the population reaches greater ages.

Dementia is not a natural part of ageing, although most people with dementia are

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older. After the age of 65, the likelihood of living with dementia doubles every five years and it affects 24% of those aged 85 and over, where the number of people with dementia will grow from over 175,000 in 2001 to almost 465,000 in 2031.

Is wine considered to be different in the Australian Dietary Guidelines 2013?

While wine is often considered to be no different from any other alcoholic beverage, Guideline #3 acknowledges that “Alcoholic drinks contain few other nutrients except for the bioactive flavonoids found in wine (mainly red wine)”. This subsection also addressed blood alcohol concentration where it is stated that “A full stomach reduces the rate of absorption of alcohol into the bloodstream, and drinking alcohol in combination with eating therefore reduces the rate at which blood alcohol content increases”. It is the alcohol component and the first breakdown product of alcohol, acetaldehyde, which are toxic and potentially carcinogenic to the body’s cells, organs and tissues. Wine is mainly consumed with meals.

The core components of a Mediterranean-style diet include the high consumption of cereals, fruits, legumes, vegetables and the moderate consumption of wine, which all typically contain a high concentration of phenolic compounds. Studies that have compared

June 2013 – Issue 593

a Mediterranean-style diet with a higher fat diet such as that typical in northern Europe and the US, found that only a Mediterranean-style diet is associated with a reduced risk of cardiovascular disease.

When extending the association to death from all causes, which includes cancer and other degenerative diseases, a Mediterranean-style diet is also associated with a reduced risk of death from all causes. Wine consumers have also been shown to have a similarly reduced risk of cardiovascular disease and all-cause mortality. A good example is from Spain, which is one of the 18 Mediterranean countries. A higher rate of cardiovascular disease was observed in those Spanish regions with the lowest per capita wine consumption, despite having, overall, a Mediterranean-style diet. The rate of cardiovascular disease was, however, still less than that of countries consuming a higher fat and lower phenolic compound diet. A recent study undertaken by the Spanish government evaluated the core components of a Mediterranean-style diet and as acknowledged in the Australian Dietary Guidelines 2013, showed that the components of wine that might confer a reduced risk of cardiovascular disease are represented by the phenolic compounds such as the flavonoids as well as the alcohol component.

Further considerations A little-publicised Australian study of 7989 individuals aged 65-83 years followed for five years examined the relationship between low-risk behaviors and mortality. The eight selected low-risk behaviors included having no more than two alcoholic (total 20g alcohol) drinks/day. This level is consistent with the definition of low-risk drinking for both men and women in both the NHMRC Australian Guidelines to Reduce health Risks from drinking Alcohol 2009 and the NHMRC Australian Dietary Guidelines 2013. Individuals with five or more of the selected low-risk behaviors had a lower risk of death from any cause within five years compared with those having less than five.

More importantly the study showed that while most individuals already have some healthy habits, almost all could make changes to their diet and lifestyle to improve their health. The study did not suggest abstinence from alcohol, and avoidance of heavier alcohol consumption is also inferred.

In Australia, between now and 2050 the number of older individuals (65 to 84 years) is expected to more than double; and very old individuals (85 and over) are expected to more than quadruple from 0.4 million people today to 1.8 million in 2050 (www.treasury.gov.au/igr/igr2010/Overview/html/overview).

Increased numbers of older individuals may have implications for associated expenditure on income support, housing

and health services, although a healthy, independent older population can also form a valued social resource, for example, in providing care for others, sharing skills and knowledge and engaging in volunteer activities. Consequently, simple dietary measures such as moderate alcohol to supplement a healthy exercise and nutrition routine, or as an adjunct to prescription medicines when appropriate, may thus be needed to maintain a healthy ageing population.

The topic of wine’s contribution to health will be discussed through a series of presentations and debates at WineHealth 2013. WineHealth 2013 continues the series of scientific international conferences discussing the complex interaction of wine and health (which have been held previously in Italy, USA, Chile, South Africa and France over the past 17 years). In 2013, the next conference will be held in Sydney from 18-21 July at the Sydney Convention Centre and is open to anyone interested in this topic. Information on the program and speakers are on the website (www.winehealth.com.au).

References

Australian Institute of Health and Welfare 2011. Cardiovascular disease: Australian facts 2011. Cardiovascular disease series. Cat. no. CVD 53. Canberra: AIHW. http:// www.aihw.gov.au/WorkArea/DownloadAsset.aspx?id=10737418530 National Health and Medical Research Council 2013. Australian Dietary Guidelines.

Canberra: National Health and Medical Research Council. http://www.nhmrc.gov.au/_files_nhmrc/publications/attachments/n55_australian_ dietary_guidelines_0.pdf National Health and Medical Research Council. 2009. NHMRC Australian Guidelines to reduce health risks from drinking alcohol. Canberra: National Health and Medical Research Council. http://www.nhmrc.gov.au/_files_nhmrc/ publications/attachments/ds10-alcohol.pdf

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winemaking

Artisan by name and nature Western Australian innovation gives the Bali wine sector a quality boost.

Beverley Prideaux

IN 2001 AN Indonesian timber merchant seeking to satisfy a growing demand for good wine at an affordable price, challenged Western Australian master winemaker Craig Newton to build him a system that would grow grapes in Australia and produce the wine in Bali.

The proviso being that it would be done without compromising the quality of the fruit in transit or during the winemaking process in a Bali winery.

For several years, as wine consultant to Wine of the God’s, Craig travelled regularly from Perth to Bali managing to oversee most of the process from a distance. During this time, while training a winemaker and winery staff, Craig pursued a path of meticulous and unrelenting research. His aim was to perfect a method of shipping juice from WA to Bali, without freezing and without losing the intrinsic qualities of the premium fruit.

The juice also needed to be 100 per cent free of alcohol on arrival. Any unexpected fermentation would result in a whopping 420 per cent import tax being levied.

Craig’s attention to detail and determination to produce only the best

wine eventually saw him decide that he needed to be more than just a remote consultant. He needed to be hands-on and in control.

In 2009 Craig and his wife Noela entered a partnership with the timber merchant and his family and one of the original Australian partners to form the Artisan Estate. Artisan Estate became the first Balinese company to produce Australian quality wine in Indonesia at a locally produced price point.

Difficulties when dealing with government regulators is common to all wine making regions.

In this case the name of the new label needed to be a word common to both the Indonesian and English languages. Noela was responsible for all marketing and, having an extensive background in wine packaging and wine education in WA, it fell to her to find a name.

Noela said, “The word ‘artisan’ in English and Indonesian means the same, ‘craftsman’. So with two talented craftsmen involved, one a master winemaker and the other a respected timber merchant, Artisan was the ideal choice.”

The company’s support of local artists

The new Orbital Welding WA designed tanks that have revolutionised winemaking in difficult climates.

There is no mistaking the eye-catching Artisan Estate winery in Sanur, Bali.

Designed to fit on the small block, it is planned for a 300,000 litre capacity.

84 Grapegrower & Winemaker

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June 2013 – Issue 593

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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.

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winemaking and crafts people is reflected in the new name and the attractive labels and packaging.

There were still intricate paths to follow through the administration jungle if the exercise was to succeed.

Obtaining label registration demanded meticulous planning and negotiation. It is not possible for labels to be changed on a whim.

Doing anything on a whim is not a viable option in Indonesia. It can take between nine and 12 months to get approval for a label and then it is five years before any major changes are allowed.

The first Artisan Chardonnay was released in October 2009, the Classic Chardonnay blend followed in 2010, and in 2011 the highly praised Sauvignon

Blanc and Shiraz varieties were finally on the market.

Planning ahead for new additions to the range was part of the strategy. The basic label needed to remain unchanged, and even with only minor changes to the artwork and some wording there was still a nine month wait for registration.

Craig said, “In the three years since we became Artisan Estate we have increased production dramatically. In 2009 the Sanur winery capacity was 18,000 litres. It is now over 108,000 litres.

We have just loaded two new tanks that will be shipped from Fremantle in time for the 2013 vintage and we have plans to eventually increase the capacity to around 300,000 litres.

“Our strategy has been to start at the top. By supplying the better hotels and

Artisan Estate partner Pak Made gets involved in the winemaking end of the business.

restaurants with quality at an affordable price the customers will start asking for our wines, and so the market grows as word spreads. It works because we are the creators, the makers, the shippers, we bottle it and we promote it.

“In the past we were travelling to Bali quite often but could never find a wine that we enjoyed and could afford to drink. There were the local wines, in particular Hatten Wines which are marketed very well to a certain level, as well as the others that were cheap and of variable quality, and the very expensive imported wines some of which were poor quality.

“There was nothing in the middle ground, so we decided to put ourselves firmly in there with a locally produced quality wine at a reasonable price. Over-

Noella Newton supervising crushing.

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June 2013 – Issue 593

winemaking innovation Throughout Australia and NZ Oak Barrels Barrel Accessories Oak Cuves & Vats Barrel Alternatives West Australians Craig and Noela Newton have made themselves a new home in Bali, successfully taking WA fruit to their Sanur winery and producing a high quality product for the local market.

deliver on quality, under-achieve on price and aim for volume sales. We were also the first to introduce screw caps in Indonesia.”

Noela’s previous wine industry experience with Great Western Winemakers Supplies, Cospak and the WAWIA Wine Education centre has proved to be invaluable. Her area of responsibility is marketing, packaging, logos and label design while focusing on being environmentally responsible.

Noela said, “We buy the environmentally friendly carbon reduced Lean + Green bottles from O-I Australia in an effort to reduce our carbon footprint. At the same time their lighter weight reduces our shipping costs thus helping us to keep prices to consumers as low as possible.”

If there is a packaging or presentation challenge it will land on Noela’s desk. The tropical climate took a toll on standard labels, affecting the appearance and presentation of the wines.

“With the constant humidity and condensation, and because the bottles spend so much time in ice buckets, we needed water-proof labels. Combining the quality of label we wanted, embossed and gold foiled with a waterproof material, wasn’t

Micro-Oxygenation Yeast Supplementation Malolactic Bacteria Tannins Stainless Steel Tanks Winery Equipment Brewing Systems

For further information, please contact Kauri

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June 2013 – Issue 593

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

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Grapegrower & Winemaker

87

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

easy, but we found a local company that could achieve this for us.”

Finding a way through the myriad of licenses, taxes and regulations is a timeconsuming task but Noela says it is much quicker than trying to extricate yourself from a situation that could have been avoided by simply following the rules.

“We do everything by the book, with no deviations and we have no trouble.

We deal directly with the hotels, resorts and major restaurants. There is a lot of footwork and networking involved but it is the cleanest way to run the business in Indonesia.”

Training and educating hotel and restaurant staff is an important part of the Artisan model.

Noela said, “We like to give back to Bali. We have in-house training for restaurants and hotel staff, teaching them about the wines and the pairing of food and wine. We take the staff to the winery

and we show them the process from vineyard to table. Because it is a local wine they can feel some ownership of it.

“These people are an extension of our business – they are on the front line talking to customers. They are important to us so we want to give back to them.”

In the winery, Craig regularly takes shift workers from the timber mill to experience a different working environment and learn another skill.

“What I’ve found is there are some who are well suited to the bottling line, others who are better at packing up, cleaning and sterilising or labeling.

Noela said, “We love being in Bali and working with the locals. But it is also about promoting Western Australia in Indonesia. We would like all Western Australians, who would be in the majority of Australian tourists in Indonesia, to know there is now a quality WA wine available for them.”

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Shipping grape juice from Fremantle in WA to Bali sounds easy enough, if you say it fast enough. But the journey through Singapore and Surabaya before finally reaching the winery in Sanur takes 21 days. The juice travels in temperature-controlled shipping containers.

Craig said, “The trick is to get the fruit off the vines in WA and the juice into the winery in Bali with the colour fractions, flavour components and tannin structure intact and without freezing it.

“The juice is temperature-controlled at every point. Not frozen. Frozen fruit leaves a hole in the palate and flat flavours. Freezing denatures the fruit,” he said. “My research found that defrosting the frozen juice or berries macerates the cells, leaving it as lifeless pulp. The system we use is the result of seven years of research and attention to detail from the vineyard to the winery.

“The juice is all tested on arrival and, if it is not absolutely alcohol-free, the $15 bottle will be a $45 bottle to cover the 420% tax, and being able to keep the price down is very important.”

Even before the fruit reaches veraison Craig will visit the vineyards every eight weeks. The vineyards have been carefully chosen for their ability to supply the quality of fruit Craig demands. Margaret River supplies reds, with the Sauvignon Blanc and Chardonnay coming from Pemberton.

“It is essential that fruit we harvest is clean with no disease, no bird damage and our growers are keenly aware of what we require. They send us reports regularly and we are in WA every year to harvest our fruit.”

He said, “We have strict control of fruit quality. It is night-picked, straight into the winery with stringent temperature control and minimal sulphur additions – less than the accepted Australian standards. From there the juice is packed into the refrigerated shipping containers and the temperature is set for its journey.”

Prior to the fruit arriving in Bali, a previous shipment with all the necessary winemaking requisites will have been delivered. The Newtons spend part of December in WA arranging purchases and packing their containers. With three weeks’ shipping time, they need to get all supplies on site in case of delays.

Craig said, “Everything is shipped up there. It is far cheaper than airfreight. You must be super-organised – you can’t forget anything. If you forget something and have to have it air freighted it will have a big effect on the bottom line. And we are very much about driving prices down and keeping the quality up. That is why Artisan Estate is considered to be the leader in quality and price for wines produced in Indonesia.” www.winebiz.com.au

June 2013 – Issue 593

Pellenc releases dynamic new grape crusher New crushing concept to be ripe and ready for next wine harvest.

Kellie Arbuckle

A GRAPE CRUSHER that facilitates juice extraction at high speeds and favours extraction of phenolic Crushing compounds and aroma precursors will be available to winemakers for vintage 2014.

Pellenc invented the new crushing machine, known as the Extractiv’ – a continuous-flow system which allows berries to be opened before vatting and pressing.

“The Extractiv’ is based on the maturity of the berries, not the size of the berries as is the case with normal crushers where the rollers squash the berries to release their contents,” Pellenc managing director Louise Fraser said.

The Extractiv’ is equipped with a receiving hopper for the grape harvest, a crushing wheel and a fixed wall.

The harvested grapes are fed into the crushing wheel, which is equipped with blades, which projects the berries onto the fixed wall.

Centrifugal force causes the berries to fully open, increasing the contact surfaces between the juice and the skin, resulting in a greater extraction of

June 2013 – Issue 593

The new Extractiv’ crusher by Pellenc.

The fermentation kinetics are faster and the risk of residual sugars at the end of alcoholic fermentation is greatly reduced Remi Niero Pellenc.

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polyphenolic compounds and aroma precursors contained in the subcuticular cells of the skin.

Remi Niero, head of Pellenc’s winery equipment division, said the Extractiv’ is a simple system that boasts several benefits including speed, reliability and adaptability.

“The fermentation kinetics are faster and the risk of residual sugars at the end of alcoholic fermentation is greatly reduced,” Niero said.

He said colour is stabilised over time

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winemaking with increased colour intensities and the wines produced display stronger aromatics with a more complex structure.

“All of these results are made possible by fully opening the berries and a greater area of ​​contact of the skin’s subcuticular cells with the juice,” he added.

The Extractiv’ can work under any system, as it comes with its own stand.

Trials conducted in 2010 and 2011 in partnership with research institute INRA’s experimental unit of Pech Rouge showed that high pressing levels can be achieved for flow rates up to 25t/ hr, suitable for Pellenc’s entire Selectiv’ Process range.

Another benefit is that the speed of rotation can be adjusted to suit the maturity of the fruit. This means the The Extractiv’ crusher in use; berries being opened against the wall. pressing of under-ripe and green berries can be avoided, preventing overly herbaceous notes and bitterness.

The Extractiv’ made it’s world debut at Vinitech, the The Extractiv’ can be adapted to the needs of each user – international exhibition of equipment and services for the wine they can give priority to a high percentage of dripping juice, and spirits sector, in November 2012 at the Parc des Expositions high flow rates, the reduction, if necessary, the maceration in Bordeaux, where it was awarded a bronze medal. time (faster rotation of the fermenting vats with faster alcohol For more information, contact Louise Fraser at fermentation kinetics) and the stabilisation of the wine’s colour Pellenc on: (08) 8244 7700 or visit the Pellenc website at: over time. www.pellenc.com.au Fraser expects the Extractiv’ to sell for around $9000 plus GST, complete with the stand and installation.

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June 2013 – Issue 593

winemaker

Anna Hooper

is Australia’s Rural Woman of the Year for 2013 – an honour she received for her commitment to environmental sustainability in the vineyard and winery. Anna was born in Adelaide and studied Agricultural Science (Oenology) at the University of Adelaide before completing her Masters in Agribusiness at the University of Melbourne. She is currently winemaker at Cape Jaffa Wines, at Mount Benson, South Australia.

What inspired you to become a winemaker and how have you got to where you are now?

As a very young child, I loved the smell of wineries. My early career included stints at Burgundy, Bordeaux, Rhone Valley and Stellenbosch. At 24 I landed a job at Mount Benson managing the M. Chapoutier estate. Chapoutier was working with Cape Jaffa Wines to marry the old traditional Rhone methods (which included biodynamic viticulture) with the local knowledge and experience of the Hooper family. During this time, I fell in love with the region – the aromatic and spice-laden reds and the stunning rugged coastline of Robe – and with my husband, Derek.

Who do you think is the most influential person in the Australian wine industry?

Max Allen for making sustainability a fashionable past-time and Prue Henschke as a champion of the concept. Not only does she produce some of Australia’s best fruit but she does so in conjunction with the utmost respect for the environment.

Organisations that promote unique and interesting wines are also influential.

Which of your wines do you most enjoy making and why?

Shiraz. Mount Benson Shiraz is unique from most other Australian Shiraz regions. Its stylish elegance is exciting in a market that’s not all about size anymore. The wines are bright and floral, and have a silky texture on the palate. In a cool year, the pepperiness is really enticing. Wrattonbully Cabernet is a close second.

What is your favourite time of year in the winery and why?

Probably mid-vintage when we are into reds.

Once harvesting whites is complete, we seem to fall into a routine so sleep becomes a reality once again. I love the fact that every day is action-packed and a bit hectic.

I enjoy having international winemaking graduates in the winery for vintage and learning from their experiences.

Tell us about your most memorable winetasting experience.

Doing the Advanced Wine Assessment Course – I would recommend it to anyone.

What do you like to do when you’re not June 2013 – Issue 593

making wine?

Surfing or sailing. I like to be active and outdoors. The whole family, including kids, are right into it too. We also enjoy conservation work – both independently and with our winery team as a corporate effort.

What keeps you awake at night?

The necessity to be at work.

How do you de-stress after vintage?

We always enjoy a good local experience with our vintage staff ranging from adventure caving to deep sea snapper fishing. Derek and I often go for a short coastal sojourn as well.

What was the last big-ticket equipment purchase you made in your winery? Would you recommend the equipment to colleagues?

We bought a cross-flow. The labour savings and quality improvements have been marked, and it’s avoided us having to use Diatomaceous earth.

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

Certification of our vineyard as biodynamic and the launch of our biodynamic range, La Lune. It’s essential, particularly for small and medium sized businesses, to have a point of difference in the marketplace. The growing interest in biodynamic wines since we first started producing this way in the late ‘90s has been phenomenal.

Which export markets are of most interest to you? What do you think is the key thing that will help you succeed in that market?

For a winery of our size and production, exporting is not critical considering we don’t always have enough supply to meet our domestic requirements. The costs of exporting can be quite dramatic in both administration and time away.

What do you think of the Australian wine show system? Do you enter wine shows?

Why/why not?

There are a lot of similar style shows in Australia. A good example of a more innovative approach is described at w w w.orga nicwineshow.com.au.

I generally don’t go overboard with show entries. We always support our local, the Limestone Coast Wine Show. Being www.winebiz.com.au

Great articles, easy to read and relevant. regional it provides the most relevant benchmark.

What do you think is the Australian wine industry’s biggest challenge? What is your solution to the problem?

Maintaining the diversity for which we are well known. The solution lies in the unique personalities of our Aussie wines. It’s important to maintain a strong connection with the consumer on this one and educate them that it’s not just about bringing home the same bottle, night after night. Wine is filled with intangible values – its appeal lies in the stories of the people attached to the brands, in the array of unique wine styles on offer and in the elements of surprise in every bottle.

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

I am really supportive of any technological advancement that allows for reduced resource use. In the winery, mannoproteins and CMC’s for cold stabilisation instead of a power-hungry fridge plant is a great advancement, with potential for quality improvements as well.

The Ark question. The world is flooding ... which two wines (white and red) would you take onto the Ark?

Yalumba Virgilius Viognier and Nick Glaetzer’s Mon Pere 2010 Shiraz.

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winemaking

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

Fully automated pH & TA, integrated degassing Metrohm 855 Titrosampler

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A rejuvenated brand identity for Rapidase enzymes Created in 1922 in Seclin, in northern France, Rapidase enzymes have proved their value in speeding up industrial processes in multiple industries.

Rapidase was the first enzyme developed for winemaking applications and is today the most recognised brand in the field.

To reinforce its leading position in the winemaking enzyme sector, Oenobrands has carried out a full brand review of Rapidase. Interviews were conducted with customers worldwide to identify the product’s advantages as well as customer expectations. Both customers and the Oenobrands team were involved in the process of reviewing the brand proposition.

“As customers are our target, their views are obviously very important. Reshaping the brand with their input is also a means of giving them a sense of ownership,” explains Céline Fauveau, Rapidase brand manager. She adds, “Following the results of our review, we’ve chosen to present the brand based on the four main values indicated by its users.”

Rapidase is: • a safe, recognised brand from the well-known enzyme producer, DSM • high speed • one product one application • tested and proven in the industry.

With the food industry facing yet another crisis, Oenobrands aims to reassure its customers by emphasizing its products’ reliability. Rapidase enzymes are produced by DSM, a global market leader in food enzymes, and the company with the longest history of producing winemaking enzymes. DSM’s commitment to reliability is reflected in

its quality for life charter. This program ensures that any DSM product meets the highest standards of quality, reliability, reproducibility and traceability, and is manufactured in a safe and sustainable way.

The new brand identity for Rapidase includes redesigned names and packaging. The brand will be marketed with the slogan ‘High-speed enzymes since 1922’ and each product has a new, easy to remember, application-focused name. For example, the reputed color extraction enzyme Rapidase Ex Color is now Rapidase Extra Color, and our worldfamous pectinase Rapidase Vino Super is now Rapidase Clear. However, Rapidase users can rest assured that the products themselves remain unchanged.

One of the key findings of the product review was winemakers’ trust in the ability of Rapidase enzymes to speed up winemaking processes. To carry on offering the most effective products, Oenobrands will continue to develop and test each Rapidase formulation with world-renowned research institutes and validate them in application at production scale in wineries.

“As a result of this exercise, we expect our customers’ trust in Rapidase to grow.

With our new product portfolio, we hope to remove some of the complexity often associated with enzyme offerings,” explains Alan MacDonald, president of Oenobrands. The complete new Rapidase range will soon be available at w w w. o e n o b r a n d s . c o m .

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92 Grapegrower & Winemaker mep_wine_1301_59x272.indd 1

www.winebiz.com.au 18/01/2013 09:55

June 2013 – Issue 593

sales & marketing Social media marketing: a pathway for winery brand growth Steve Goodman, Rebecca Dolan, Cullen Habel

The project THERE IS A LOT of hype surrounding social media, be it Facebook, Twitter, LinkedIn, Youtube or Instagram. Along with this buzz, there is increasing pressure for brand owners to use it because of the perceived holy grail marketing effects it is expected to have. Perhaps that’s easier said than done and perhaps many people are yet to be convinced. Most have an opinion about social media but the reality is we really don’t know how it works, how to use it and if it can have an effect on consumer attitudes towards our wine brands.

We have been researching in this field for the past two years and now have GWRDC funding to be able to extend the project to a scale that will be representative of the wine marketplace. In this article we will outline what is happening, what you can expect the project to assist you with in your marketing activity and how you can get involved.

What the project entails A Marketing Communication Typology was developed in earlier research (Dolan & Goodman 2011, 2012; Dolan, Goodman and Habel 2012) that identified three different types of Social Media Communication Orientation; Event, Sales or Relationship Oriented. Our qualitative research allowed us to assess how consumers perceive each orientation, and the next quantitative phase will allow us to dig deeper. We will be able to see how the photos, updates, videos and links that you share with your friends through social media impact on their perceptions of your brand, how it might impact on their purchase behaviour and in short, how each of the communication orientations impact on the growth (or otherwise) of your brand.

How to benefit from the research We have established a Facebook page that has the specific purpose of keeping the wine industry up to date. We’ll be using this as a platform to share updates, recorded seminars that present the findings, ask questions when we see results but need input from those actually involved in the marketing of wine brands. In short, the Facebook Page (Australian Wine and Social Media – AWSM) exists to ensure that our research feeds into your marketing efforts, to June 2013 – Issue 593

increase the opportunities you have for growing your wine brand.

Keeping up to date and reaping the benefits is as easy as finding us on Facebook (if you’re not on Facebook, you should be! See Habel and Goodman 2010 for a beginners guide to Facebook for Wineries) and click ‘like’. Check your Facebook and you’ll see news from us in your newsfeed – or you can go straight to the AWSM page.

Are you involved in social media marketing?

If you are, then please drop us a line.

We are hoping to be in regular contact with those involved in social media and wine. We’d love to discuss findings as they arise and also work together to build the research. We need industry to inform the design and execution of the research project. Industry involvement is key to the success of this project.

We’ll be running web-based seminars as ‘Master Classes’ for those at an advanced level of social media use as well as a forum for sharing thoughts, problems and successes. Email addresses are given below, or message us through Facebook.

There are some hard benefits to be had if you are operating your social media marketing; we will be able to run diagnostics and analysis on your activity specifically to generate tailored findings for your brand – which will of course be confidential! www.winebiz.com.au

Where to now?

As this goes to print we are running the first set of quantitative data that will show how our model can be applied across the industry. We’re looking for wine brands to work with on analysis of their actual social media marketing activity and we’d love to discuss your own wine brand communication.

Either way, you can count on some interesting insights coming out of this exciting project. Insights you can immediately apply to your own business.

Rebecca Dolan is a PhD Candidate at the University of Adelaide, researching social media and wine marketing, she has worked with Dolan Family Wines and Treasury Wine Estates. rebecca.m.dolan@ adelaide.edu.au or facebook.com/dolanfamilywine Steve Goodman’s wine business research includes tourism, cellar door, social media and management strategy. steve.goodman@adelaide.edu.au or facebook.com/stevegoodmanwine.

Cullen Habel is an, independent market research consultant and adjunct lecturer in marketing and market research at the University of Adelaide, specialising in generating insights from quantitative data – see www.cullenofadelaid.com

References Dolan, R, Goodman, S and Habel, C (2012) ‘Engaging Friends and Influencing People: Consumer Perceptions of Brand Communication Strategies on Facebook’, ANZMAC, 2012, Adelaide, South Australia Dolan, R and Goodman, S (2011) ‘Brand Resonance: an outcome of using facebook?’, Australian and New Zealand Grapegrower and Winemaker Journal, October Habel, C and Goodman, S, (2010) ‘Establishing a presence in social media- Facebook’ Australian and New Zealand Grapegrower and Winemaker Journal, August Grapegrower & Winemaker

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North American sommeliers and wine writers sip their way around Australia TEN OF THE top sommeliers and wine writers from Canada and the US gained first-hand Australian wine education in some of Australia’s wine regions last month.

The two-week visit, hosted by Wine Australia in partnership with wine regions and wineries, was part of the fourth annual Sommelier Immersion Program (SIP) trip.

Participants were treated to winery visits, dinners, region-specific master classes and themed tastings that covered broad-ranging topics including terroir, region-specific varieties, topography, the 2013 vintage, history and regional innovation.

Regions visited include the Hunter Valley, Rutherglen, Yarra Valley, McLaren Vale, Adelaide Hills, Barossa Valley, Eden Valley, Riverland, Margaret River and Great Southern.

Wine Australia’s global education director Mark Davidson said the trip would give highly influential visitors the opportunity to experience the regionality and quality of Australian wines.

“This is a really strong group that includes three Master Sommeliers, so they all have a solid knowledge about Australian wine,” Davidson said.

“This trip is about crystallising that knowledge and creating more intimate connections to our regions and personalities, to give our sommeliers and media an opportunity to experience firsthand the tremendous diversity of our

The sommelier group from left is Peter Weltman, Laura Maniec MS, Peter Boyd, Andy Coppard, Abbe Hendricks, Anne Martin, Sandeep Ghaey, Matt Stamp MS, Eric Entrikin MS, Colin Kay and Wendy Votto.

cuisine and wine styles.

“It’s all part of Wine Australia’s commitment to trade education using the Sommelier Immersion Program as a cornerstone for connecting with key influencers. This on-going program has successfully built a network of educated wine trade professionals across North America, creating selling opportunities and over 500 new listings in the past few years.”

Wine Aust ralia’s Sommelier Immersion Program has been running for four years in the US and Canada, and has successfully educated more than 450 wine trade professionals.

It’s an in-depth, educational program consisting of six regionally themedseminars, and is designed to educate

and engage gatekeepers from the North American wine trade including sommeliers, independent retailers and media. Throughout the course, participants are introduced to regional Australian wines through the major varieties.

For the year ending March 2013, exports to the US above A$7.50 per litre were up two per cent to 4 million litres and importantly, the growth in this segment was spread out over a wide number of exporters. Of the 171 companies exporting at this price segment, 111 recorded growth.

Exports to Canada in the above A$10 per litre segment were up by two per cent and the growth at this top end was shared by almost two-thirds of the 200 exporters in that market.

Sparkling wine closure scoops two trophies at packaging awards Closure company wins two awards for innovative sparkling screwcap GUALA CLOSURES’s VIIVA screwcap for sparkling wines has been honoured for its convenience and product integrity at the 2013 Alufoil Packaging Awards.

Guala impressed the wine world last year with its Viiva screwcap – an aluminium closure that delivers consumer benefits of an easy and safe opening solution while preserving the quality of wine.

Specifically designed for high pressure sparkling wines, the Viiva is tested and designed to withstand 150psi of pressure and guarantees pressure retention before and after the first opening These benefits were recognised in November when Guala won awards in two categories – the consumer convenience

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category and the product preservation category – out of a possible five categories.

Organised by the European Aluminium Foil Association, the competition is open to products that are either made from alufoil or contain alufoil as part of a laminate or structure, including aluminium closures.

Guala Closures’ Australian sales director Simon Yudelevich said it was an honour to be recognised with the awards.

“We are particularly proud to receive two Alufoil Trophies; not only is it wonderful to be recognised by our peers in the industry but also because the two categories are aligned to our core objectives,” Yudelevich said.

Alufoil leading judge Markus Prem said www.winebiz.com.au

the Viiva ticked all the boxes for innovation and enhanced product performance.

“Guala Closures’ exciting new Viiva screwcap for sparkling wines has several consumer and catering use benefits, beyond its openability and sparkle retention properties,” Prem said.

“It can dramatically increase the opportunities for by-the-glass sales; eliminates cork taint; is easy to use for functions where sparkling wine is needed on a large scale; and offers no spillage or leaking during transportation or storage once the bottle has been re-closed – even when laid on its side in the fridge.”

He said the Viiva also offered a sustainable packaging solution while improving production protection.

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label design

&

The Chalice finds Holy Grail in design

Daniel McKeating is the creative director at Studio Lost & Found, a Perth-based creative agency that specialises in strategic brand development for clients in the food and beverage industries. Daniel trained as a graphic designer at Charles Sturt University before specialising in brand strategy and management at RMIT. His design, The Chalice, by Margaret River winery Chalice Bridge Estate, won gold at the 2011 Printing Industry Craftsmanship Awards (PICA) in Western Australia.

What inspired you to work in design?

I’ve always been drawn to wine labels and food packaging. I have certainly been influenced by my family in this regard, as my wife/business partner Rebecca was previously a financial controller in the wine industry and my sister-in-law Natasha is a winemaker.

To what extent do countries respond differently to labels and/or wine marketing images?

I love every aspect of the label design process, but I think my favourite part is seeing the labels come to life on the printing press, as this is the culmination of a lot of time and effort from those involved in the project.

Designers must be sensitive to the local language and culture when developing marketing strategies and labels for an export market. In China, for example, there are certain aspects of symbology and colour psychology that one must take into consideration.

Each market is also at a different stage of development. The strategy that one would use in a developed market is likely to be quite different to the strategy that one would use in a young or emerging market.

What was the inspiration or key branding message behind this particular wine label?

How can label designers overcome the challenge of helping a wine bottle stand out as the market becomes increasingly congested?

The Chalice Bridge product portfolio features two tiers of wine that draw inspiration from the tales of the Knights Templar and their quest to protect The Holy Grail.

The second range is an ultra-premium limited release tier called The Chalice, which represents the Holy Grail of the Chalice Bridge wine portfolio. The search for The Holy Grail is a fitting metaphor for the Edinger family’s dedication to excellence in winemaking.

In order for packaging to be effective in a flooded category like wine, it must be driven by the principles of radical differentiation, focus and relevance. Radical differentiation will help the brand to stand out from the crowd. But once you’ve captured the consumer’s attention, the marketing messages that are conveyed by the packaging must be both focused and relevant.

A target market of ‘anyone over the age of 18’ isn’t a focused strategy. In our experience, it is incredibly difficult for a brand to be perceived as ‘all things to all people’. Consumers just don’t seem to trust a ‘Jack-of-all-trades’ in a luxury segment like wine.

Such brands are often perceived as generic, and usually end up competing on price.

What aspect of label design do you enjoy the most?

What are the technical specs used in the production of the label, i.e., printing technique, processes and colours?

The Chalice labels were printed by SupaStik on Fasson Antarctic White. The print specifications include: 3x Pantone colours, gold and silver foil stamping, high-build silkscreen varnish and sequential bottle numbering.

What are the most important labelling concepts to impact on wine sales and marketing success?

The right strategy matched with appropriate and innovative packaging design is the winning combination. Research shows that the majority of purchases are made not by wine connoisseurs, but by typical wine consumers who rely heavily on extrinsic cues like product packaging and price when making their purchasing decision. Product packaging must therefore capture the customer’s attention and then provide them with a compelling reason to buy.

Have you seen many changes in label designs over the past decade, and what labelling trends do you see emerging into the future?

Label design was quite conservative in Australia before the mid to late 1990s, but as the market place became increasingly crowded, the number of quirky, personality-driven wine brands has risen dramatically. Brands like Fifth Leg were the pioneers of this movement, but others have since followed suit, matching unique brand personalities with untapped customer segments.

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Nomacorc announces first zero carbon footprint closure First plant-based closure will be ready for 2014 bottling season.

A LT E R N AT I V E WINE CLOSU R E supplier, Nomacorc, Bottling & has introduced the world’s first zero carbon labelling footprint wine closure.

Made with plantbased polymers derived from sugar cane, the closure – known as Select Bio – minimises the environmental impact of wines by preventing spoilage and waste from wine faults, such as the oxidation and reduction.

Select Bio was launched to industry during the Intervitis Interfructa trade show in April in the Stuttgart Messe, in Germany.

The closure is 100% recyclable and is likely to appeal to sustainabilityminded wineries as well as organic and biodynamic wines that minimise the use

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of sulfites for wine preservation.

Through Nomacorc’s patented co-extrusion process, Select Bio has the ability to control oxygen ingress, reducing a wine’s susceptibility to spoilage due to oxygen mismanagement while improving post-bottle aging and bottle-to-bottle consistency.

Select Bio’s plant-based polymers are derived from sugar cane, which, due to its renewable nature, contributes a negative carbon footprint value. Incorporating these polymers into Nomacorc’s formulation fully offsets positive emissions originating from conventional raw materials in the product, resulting in closures having a zero carbon footprint.

“The use of plant-based materials provides extra benefits to the already strong performance of Nomacorc closures in end-of-life disposal

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scenarios, including recycling and incineration,” said Dr. Olav Aagaard, Nomacorc’s principal scientist. “So when evaluating a closure’s carbon footprint, its susceptibility to spoiling wine and the environmental impact of end-of-life disposal, Select Bio is clearly the only solution that fully addresses all three aspects of the closure’s life cycle.”

The Select Bio Series includes three distinct products, each with different oxygen ingress levels. It has the same look and feel as the traditional Select Series including serrated ends, chamfered edges, custom side printing and optional custom end-printing. The full portfolio will be commercially available for the 2014 bottling season.

For more information visit: w w w. n o m a c o r c . c o m / n o m a c o r c sustainability.php.

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Plain packaging for tobacco: wine branding down the gurgler?

David Stewart

THE AUSTRALIAN COMMUNITY is becoming increasingly aware – through government-funded education and mass media – of how the over-consumption of alcohol and fast food impacts on human health. These industries should be wary of government lobbying from the health industry to propagate legislation similar to the Tobacco Plain Packaging Act, with a warning shot across the bows being draft legislation introduced into the New South Wales State Parliament late in 2012 intended to minimise the advertising of alcohol products.

As the draft legislation has been proposed by an independent as a private members bill, it seems unlikely it will obtain support from one of the major parties. But as this legislation would have an acute impact on the wine sector, as well as the increasingly strong ‘craft beer’ sector, these industries will be well served by proactively mitigating the likelihood of potential legislative battles occurring.

Attractive wine labels, going beyond information about the variety or the producer, are used to entice unsophisticated or new consumers. This is one of the primary methods by which the wine sector sells its products in a highly competitive domestic and export market.

Research suggests many consumers believe wine label art is reflective of the quality of the wine inside the bottle and, as a consequence, marketing and merchandising play a role equal in importance to the manufacturing process.

By reason of the community’s understanding of the dangers of smoking, media coverage of the 2012 challenge to the Constitutional validity of the Tobacco Plain Packaging Act in the High Court of Australia was largely sympathetic to the Federal Government and commentators tended to agree with the Court’s decision. The most high-profile of all of the observers, the World Health Organization, openly welcomed the decision and called on the rest of the world to follow Australia’s tough stance on tobacco marketing.

The Court found in a six-to-one decision this was ‘no acquisition of intellectual property rights’ – specifically, trade mark rights – by the Government. Registered trademarks protect the value of brands. By highly regulating their use to the point of non-use, the collective value of those brands is decimated within Australia.

The High Court decision is a precedent which would permit similar regulation to the Act in other industry sectors.

Information about wines is already subject to regulation in Australia, and severe sales regulation in countries such as Canada and Sweden, but all of this existing regulation does not significantly affect the creative expression of the brand.

Simply put, wine companies would not sell as much product if it was compelled to be sold in olive labels with plain font describing the makers’ name, the brand name, wine variety and other details.

The enormous problems faced by the tobacco industry in coping with plain packaging would be a very significant burden upon the much more fragmented alcohol industry, which has many small participants unable to afford neither a legal challenge nor a strict compliance program. Wine, beer and spirits makers need to be prepared to address this potential regulatory risk to their marketing strategies.

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However, while there is some concern in the food manufacturing and alcohol industries about the implications for consumer products which have adverse health-related sideeffects, potential government intervention in the marketing of other products where there are health-related concerns is a slippery slope argument: there is no logical inevitability alcohol and food will be impacted on by the plain packaging legislation.

Additionally, because of the obvious health issues associated with tobacco, there was a notable absence of assistance to the tobacco industry by the alcohol and food industries to fight the case against plain packaging. This was possibly because of fear of consumers’ reactions to any alignment of interest with the tobacco industry over a health-driven law. Equally, politicians will be well aware of the non-alignment positioning with tobacco the fast food and alcohol industries have taken.

Finally, the Federal Attorney General has issued a statement saying the Federal Government will not be pursuing plain packaging legislation for the alcohol or snack food industries.

The longevity of this policy remains to be seen.

David Stewart is director of Wrays Lawyers. He appears before the Federal Court of Australia as counsel in trade mark, confidentiality, domain name and copyright disputes and before the Trade Mark Registrar as counsel in trade mark oppositions.

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business & technology Changes to the WET producer rebate Melanie Reddaway Business columnist

I’m sure you’re all familiar with the fact that, from 10 December 2012, changes to the wine producer rebate came into effect. Producers who buy wine for blending or further manufacture must now reduce the amount of their rebate claim by any earlier amount of rebate attributable to the wine. “Yep, old news,” I hear you saying. Good-oh, I’m not going to bore you with a rehash.

However, now that the changes have had a few months to take effect and transactions are starting to filter through to BAS calculations, I thought it might be useful to work through a few points that have come up in my discussions with SME wineries dealing with the realworld application of the changes.

1. The vendor must exhaust their claim entitlement first I’ve harped on in other columns that gross profit should be calculated exclusive of WET rebate, but it’s still an obvious reality that the price of a bulk wine parcel should be calculated with reference to whether or not there is a producer rebate entitlement claim attached to it. I can foresee small businesses preferring to pay a premium for a parcel they plan to use for further manufacture, provided the vendor notifies them that there is a full entitlement to producer rebate attached to the wine. This is because it will be much easier administratively.

It’s shaping up to be a nightmare to keep

track of how much producer rebate one should claim. If you top up a parcel of your own wine with a parcel of wine that someone else has already claimed the rebate on, you may need to keep track of that claim through various production stages and several years, before you finally sell off the bottled stock and realise your partial entitlement to the producer rebate. It would be much simpler to blend your wine with a parcel that has a full rebate entitlement attached to it, and just know that over the next several years, as the resultant bottled product is sold, it is entitled to a full producer rebate. However, at this stage, the ATO is not seeing it this way and has instructed wine producer that they must exhaust their own wine producer rebate entitlement before they start notifying purchasers of wine parcels that they will not claim the producer rebate and therefore the wine has a full entitlement to the producer rebate attached to it.

(Watch this space for a change to this rule – I think this would be a simple way for the ATO to allow the industry to lift some of its administrative burden.)

2. Your claim is reduced by previous claims on a monetary basis If you buy bulk wine for future manufacture, you are required to reduce your producer rebate entitlement with reference to the amount of rebate that has previously been claimed on that wine. It’s important to note that the reduction is calculated with reference to the dollar amount previously claimed.

Presumably, you buy bulk wine in order to add value – a 20% addition to your own parcel might improve the finished product by 30% in value? Therefore, it’s important to understand that the

reduction to the rebate is calculated with reference to the dollar amount of rebate claimed, as opposed to, say, the percentage by volume that the parcel of wine contributes. It is conceivable that a winemaker could source several parcels of bulk wine, all of which are supplied with a notification that the supplier has claimed their full entitlement to the producer rebate. Nonetheless, blending of the parcels could result in a superior product that generates the winemaker a significant margin. This margin will still attract the producer rebate (calculated with reference to the wholesale value, as per usual).

3. You can assume pre-change wines have a full entitlement There’s no need to go back to the suppliers of bulk wines you have had on hand since before the changes started to operate. You can assume that wines that you acquired before 10 December 2012 have a full rebate entitlement attached to them. Of course, it’s also important to remember that just because a wine has a producer’s rebate entitlement attached to it, you are not automatically entitled to claim that rebate when you sell the wine.

To be entitled to the producer’s rebate on a parcel of wine, you need to have been the producer of the wine. If you buy raw wine and subject it to further processes to create a finished wine, or you blend wines to make a commercially distinct product, you can be considered the producer of the final product. However, if you simply buy bulk wine for bottling, you are not entitled to claim the producer rebate.

We encourage you to seek advice from your tax professional or the ATO if you have any queries about the calculation of your producer rebate.

Hunter Valley toasts local wine legends THE HUNTER VALLEY wine industry gathered last month to honour the people who have contributed to the region’s wine success and reputation.

This year’s Hunter Valley Legends and Wine Industry Awards featured the Living Legend award, which went to Ian Scarborough of Scarborough Wines Co. An active winemaker for more than 40 years, Ian worked for Tulloch Wines as chief winemaker in the 1970s before working as a wine consultant to the local wine industry and eventually launching his own brand, Scarborough Wines Co.

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The awards also featured a new category, the Hunter Valley Wine Industry Award for Excellence. This award went to Ian Napier and Stewart Ewen, both of whom have collaborated for many years to promote the Hunter Valley wine region and protect the GI regions from further mining exploitation.

The Winemaker of the Year award went to Peter Hall of McGuigan Wines, who won the prestigious International Winemaker of the Year Award at the International Wine and Spirit Competition in London for the third time. www.winebiz.com.au

The Rising Star of the Year award went to Sally Scarborough, of Scarborough Wine Co, daughter of Ian Scarborough, while Viticulturist of the Year award went to Keith and Katrina Barry, of Brokenwood Wines.

Margan Wines scooped the award for Cellar Door of the Year while Halls Cottage picked up the Hunter Valley Heritage award.

Hunter Valley Wine Industry Association president Andrew Margan said all those shortlisted were exceptional and should be congratulated.

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appointments & accolades Murray Valley Winegrowers appoints new chairman The Board of Murray Valley Winegrowers has appointed Brian Englefield as chairman, replacing Dennis Mills who resigned from the position at the end of April.

Englefield is a winegrower at Wemen in the Robinvale District, and has extensive industry leadership experience including previous roles as chairman of the Victorian and Murray Valley Wine Grape Growers Council (the predecessor body to MVW) and as a board member of the Grape and Wine Research and Development Corporation.

Englefield said he was very pleased to be offered the opportunity to lead MVW at a pivotal time of the industry.

Ravech joins Winemaking Tasmania Former senior winemaker of Brown Brothers’ Tasmanian wine operations Tom Ravech has been appointed to the team of Winemaking Tasmania at Cambridge, near Hobart.

Victorian-born Ravech, 42, spent seven

years at Tamar Ridge Estates Tasmania.

Prior to this he spent three years as operations winemaker at the Villa Maria group, and worked winemaking stints at Tucks Ridge and Kooyong on the Mornington Peninsula.

Ravech joins a team headed by chief winemaker and pioneer of the Tasmanian wine industry, Julian Alcorso.

Jim Chatto appointed McWilliams chief winemaker McWilliam’s Wines has appointed Jim Chatto to the role of McWilliam’s chief winemaker, based at Mount Pleasant in the Hunter Valley.

The appointment will see Chatto responsible for the winemaking and stylistic direction of all McWilliam’s wines across its Australian portfolio, and follows the retirement of Phil Ryan in 2012.

Chatto joins McWilliam’s from Pepper Tree wines where he has held the position of chief winemaker since 2007.

With 20 vintages of Hunter Valley winemaking experience, Chatto is also a senior wine show judge with over 14 years experience across both regional and capital city shows.

Winners announced at Langhorne Creek showcase Nearly 300 people celebrated the end of vintage last month by announcing the winners of the 2013 Langhorne Creek Winemakers Showcase.

Lake Breeze took out the Geek IT Champion Trophy for their 2010 Cabernet Sauvignon. This wine was also awarded Best Cabernet Sauvignon of the Showcase.

Lake Breeze also collected the trophy for the Best Pre-Release with their 2009 Arthur’s Reserve and topped it all off by once again taking home the Producer of the Year award for best overall performance by a winery.

The Best Shiraz award went to Heartland Wines 2010 Director’s Cut Shiraz while Wolf Blass 2010 Grey Label Cabernet Shiraz won the Best Red Blend award.

Bleasdale Wines collected the trophy for Best Alternative or Other Wine for the 2011 Malbec and Bremerton Wines was a popular winner for the Best Sparkling, White or Rose trophy with their 2012 Verdelho.

The judging panel included wine writer Huon Hooke, Mike Farmilo, Nigel Dolan and Matt Laube from Bleasdale Vineyards as the associate judge.

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

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

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business & technology

Innovation and adaption puts Fuse Wine Services one step ahead A South Australian wine company is fusing its bulk service with winemaking, bottling and distribution to provide a diversified offering to a range of clients. Grapegrower & Winemaker spoke with Fuse Wine Services’ managing director, Steve Grimley, about his business and how it has changed to suit the needs of its customers.

Tell us about Fuse Wine Services.

We are a diversified service provider with clients utilising our Bulk wine expertise in everything from winemaking to bottled wine sales and distribution. I would say our biggest footprint today is in bottled wine packaging – this is an area where we’ve seen terrific demand and consequently growth.

Who are your services aimed at in the wine market?

Whilst we don’t have a huge client base we certainly have a diverse one. We have ‘mum and dad’ grapegrowers making and packaging their single variety wines and we also have big multinational retailers that use some or all of the services we offer.

Can you provide a description of your main clients, in terms of production capacity and other factors?

Whilst each of our areas of activity has a unique customer profile, we are starting to see some trends emerge as to where our clients see us offering the greatest value to their businesses.

For instance Matt Brown, who manages our bulk wine supply, has done a great job with the small to medium sized wineries, building what I believe are market-leading relationships within this segment. These styles of clients tend to operate in the middle to upper end of the market in terms of value but in the lower end when you consider volume. This flows on to our bottled wine customers and retailers who use our sourcing service; they tend to engage us in a manner that mirrors this profile and as such we occupy the areas within their range that sit a few rungs from the bottom price wise. We are getting a better handle on this as our business grows and we have adapted our focus accordingly.

How has Fuse Wine Services changed over the past few years?

We started as primarily a bulk wine broker but we’ve always seen ourselves

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as a diversified business. What we’ve worked hard on in the past 18 months is identifying where we can add value to clients and focusing our resources on achieving this. In terms of the overall market, obviously exports are under pressure value wise, and domestically the strength of Woolworths and Coles has caused a large contraction in market participants for bottled wine, but overall I think the opportunities are still there. If anything, they suit a more simplified, less vertically integrated approach.

In terms of bulk wine shipments to international markets, I strongly believe we have to have some serious discussions about this as an industry Steve Grimley Fuse Wine Services.

How do the bulk wine services at Fuse Wine Services differ to other bulk wine specialists?

I think we operate within more of a niche market than trying to be everything to everyone. We’re very considerate and respectful of our position within the industry at large. As winemakers we are aware what each individual transaction means to our clients on both sides of the table and, as such, we strive to always have open, reliable dialogue. This isn’t www.winebiz.com.au

always easy as at the end of the day most bulk wine movements in the current market are done at very low margins, but we try our best. I’m confident our team are always conducting themselves with the right intent.

What are some of the challenges of providing bulk wine services to Australian wineries?

In my capacity as a winemaker, businessman or consumer I’ve never had a problem justifying the term ‘bulk wine’. I’ve always considered it an integral component to a successful wine business – both from a selling and buying perspective. In recent years there’s been a proliferation of participants in the bulk wine market that has the ability to destabilise the natural order but I’m confident the proposed changes to the tax legislation and an increase in demand for a more sophisticated service provision will address this organically. There are highly professional bulk wine operators in our market and the industry should work with them to establish business plans that will see them grow through the next cycle rather than treat bulk wine as some sort of black duck.

What are some of the changes or trends you’re seeing in the Australian wine industry, and how do you aim to cater for those changes within your business?

Justifiably wineries are now less confident or simply unable to hold large bulk wine inventories. As such we’re seeing many more market participants.

In addition there’s been a big increase in the number of growers taking their fruit through to bulk, speculating on a greater return further up the supply chain. This combination will see further growth in more joint venture/ risk sharing style relationships between growers and wineries. The emergence of the retailers, which is already happening, into this area of the market will be one of the biggest structural changes the industry has seen and will need some very careful consideration to ensure it’s positive.

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How would you describe the significance of bulk wine in the Australian wine industry?

Part of the Fuse team: winemaker Jessica Hardy, managing director Steve Grimley and wine supply manager Matt Brown.

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If managed properly it has the ability to both deflect exposure on one hand and add margin on the other. The big risk is factoring in that you’re a market participant; if you make it and the market is oversupplied you need to have other conduits for it, whereas if you need it and the market is under supplied you need the capacity to absorb the increase in cost. This is an area we work hard at with our clients I won’t say we always get it right but for most parts we’re around the mark. In terms of bulk wine shipments to international markets, I strongly believe we need to have some serious discussions about this as an industry. I’m well aware of the cost benefits of bottling in Europe, particularly, but is this wine still ‘Australian’ or is it in

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the best interest of the greater industry? This I’m not convinced of.

What are Fuse’s plans for the future – do you plan to expand or diversify into other areas?

Like any business we’d like to see growth in our current areas of activity, but not at the expense of quality or value of our service.

We have a terrific group of people working within Fuse, all of whom have significant upside in their respective careers.

The opening of our new office in Adelaide should allow us to throw the net a bit wider.

During various times over the past few years we’ve probably been a bit McLaren Vale centric, so our plan is to make sure the rest of South Australia has the same attention now that we are centrally located. After we’ve achieved this, who knows?

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Domestic market update

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5.0% 4.0% Value

Volume

3.0% 2.0% Annual growth rate

1.0% 0.0% -­‐1.0% -­‐2.0% -­‐3.0% -­‐4.0%

Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May Jun Jul Aug Sep Oct Nov Dec Jan Feb Mar Apr May June Jul Aug Sep Oct Nov Dec

While export markets are essential to the future of the Australian wine sector, the domestic market remains the biggest consumer of Australian wine.

This article will examine some of the recent trends in the domestic market.

According to Nielsen, total wine sales (Australian and imported wine) in the domestic off-trade market are declining in volume but rising by value. Figure 1 shows that since going negative in September and October 2010, the value of wine sales has been increasing on a moving annual basis by growth rates of around 2% pa. This is roughly half the rate of growth achieved four years ago.

On the other hand, volume has been declining by a rate of 1-2% pa.

By wine style and container type, the growth in the most recent period was driven by growth in bottled table wine sales offsetting a decline in cask and sparkling wine sales. Cask wine sales have progressively declined over the past decade. In 2012, the value of white wine cask sales declined by 6% and red wine cask sales fell by 5%. Cask sales now account for 12% of the value of off-trade sales with bottled table wine contributing 68%.

In terms of varietals, Sauvignon Blanc remains the market leader with just under a quarter of the value of bottled table wine sales. However, the growth rate for Sauvignon Blanc has slowed to 11% in 2012 compared to 30% three years ago. The strongest growth in the category is now under $10 per bottle.

Shiraz is the second biggest selling varietal in the domestic market and the value of sales for the category increased by 9% in 2012. The strongest rate of growth for Shiraz is above $15 per bottle.

While Chardonnay sales declined by 3%, the positive news for Australian wine producers was the healthy growth for the category above $20 per bottle. Australian consumers appear to be re-discovering premium Chardonnay.

Sales of Cabernet Sauvignon grew 1% while Cabernet Merlot sales were stable, Merlot sales increased by 1% and Shiraz blends declined by 3%.

Semillon/Sauvignon Blanc was the

2008

2009

2010

2011

2012

Figure 1. Rate of annual growth in off-trade wine sales in Australia.

Source: Nielsen.

12

4%

10

8 Volume (million cases)

Peter Bailey

that growth in the domestic market in the next three years would come from above $10 per bottle, with 44% of the value growth coming from the $10-20 segment and 56% from above $20. While in the previous five years, three-quarters of the growth in value was due to imported wines, Nielsen forecast that Australian brands would drive 70% of the value growth in the next three years.

For more information on the domestic wine market, visit www.wineaustralia.com/winefacts – you will find monthly reports from Nielsen that are free to Australian winegrape and export levy payers, as well as a range of other data and reports.

third biggest selling white varietal and sales rose by 2%. Pinot Grigio/Gris was the fastest growing category and sales grew 22%. Moscato sales also grew strongly, up 12% to be the 10th ranked varietal.

All price points for bottled wine sales in the domestic market grew in the period, except for below $7 (see figure 2). Off relatively small bases, the strongest rates of growth came at above $20 per bottle. However, the market is still heavily skewed to the lower end, with 80% of sales priced at less than $15 per bottle.

At a presentation at the 2012 Wine Outlook Conference, Nielsen suggested

volume change in current year 6

% = rate of volume change in current year

4 3% 6%

2 6%

40% 0 -­‐1% -­‐2

< $7

.$7 -­‐ $15

$15 -­‐ $20

$20 -­‐ $30

$30 -­‐ $50

> $50

Figure 2. Domestic off-trade market by price point (calendar year 2012).

Source: Nielsen. www.winebiz.com.au

June 2013 – Issue 593

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 April 2013 Key statistics Total

2013

Change

Volume ML

709

0%

Value $AM (fob)

1844

-1%

Destinations (by value growth)

$Am

Growth ($Am)

China, Pr

249

37

Hong Kong

71

13

New Zealand

71

9

Malaysia

29

2

Denmark

30

1

Share

% point change

Glass bottle

Container type (by volume)

45%

-2.2

Bulk

54%

2.2

Soft-pack

1%

0.0

Alternative packaging1

0%

0.0

Share

% point change

Red

Still wine by colour (by volume)

60%

-2.8

White

40%

2.8

Share

% point change

Red still wine

58%

-2.8

White still wine

39%

2.8

Sparkling

2%

-0.1

Wine style (by volume)

Fortified

0.1%

0.0

Other

0.2%

0.1

Price points (by volume)

Share

% point change

$A2.49/L and under 2

56%

0.2

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

35%

0.2

$$5.00/L to A$7.49/L

5%

-0.6

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

2%

0.0

$A10.00/L and over

2%

0.2 Share

Top five varietal label claims on bottles (by volume)

ML

Shiraz and Shiraz blends

112

37%

Chardonnay and Chardonnay blends

61

20%

NOTES & DEFINITIONS

Cabernet Sauvignon and Cabernet Sauvignon blends

56

19%

Merlot and Merlot blends

28

9%

Sauvignon Blanc and Sauvignon Blanc blends

10

3%

Prepared: May 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)

ML

Share

South Eastern Australia

202

71%

South Australia

32

11%

Barossa

7

2.5%

McLaren Vale

6

2.1%

Riverland blends

4

1.4%

June 2013 â&#x20AC;&#x201C; Issue 593

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

Grapegrower & Winemaker

103

looking forward 2013 Australia & New Zealand

looking back

June 16 Eveleigh Wine + Cheese Fair. Sydney, NSW. www.eveleighmarket.com.au 18-20 (JD) The Spiegelau International Wine Competition. Marlborough, NZ. www.thespiegelauiwc.co.nz 19-21 (JD) Cairns Show Wine Awards.

Cairns Showgrounds, QLD. www.cairnswineawards.com.au 20 Margaret River Wine in Perth. West Perth, WA. www.margaretriverwine.org.au 21-23 A Taste of Coolum. Sunshine Coast, QLD. www.palmercoolumresort.com.au 22-23 Subaru Yarra Valley's Shortest Lunch. Yarra Valley, VIC. www.yarravalleysmallerwineries.com.au 23 Barossa Fortified Fest 2013. Barossa Valley, SA. www.liebichwein.com.au 28 (CD) Boutique Wine Awards 2013.

Concord, NSW. www.boutiquewines.com.au 28 (CD) The Royal Agricultural Society of Western Australia, 2013 Perth Royal Wine Show. Claremont Showground, WA. www.perthroyalshow.com.au 28 WCA Vintage Report – Adelaide.

Adelaide, SA. www.winecommunicators.com.au 28 WCA Vintage Report – Melbourne.

Melbourne, VIC. www.winecommunicators.com.au 28 WCA Vintage Report – Sydney.

Sydney, NSW. www.winecommunicators.com.au 28-30 The Good Food & Wine Show – Sydney. Darling Harbour, NSW. www.goodfoodshow.com.au 29-30 Taste of the Blackwood.

Bridgetown, WA. www.tasteoftheblackwood.com.au 30 The Edinburgh Cellars Shiraz Challenge. Mitcham, SA. www.edinburgh.com.au/cellars 30 (CD) Hunter Valley Wine Show.

Singleton, NSW. www.hunterwineshow.com.au

104 Grapegrower & Winemaker

30 Jazz at Catherine Vale Wines.

Fordwich, NSW. www.catherinevale.com.au

July 1-5 (JD) BRISBANE 2013 Royal Queensland Wine Show. Bowen Hills, QLD. www.rna.org.au 1-31 Coonawarra Cellar Dwellers.

Coonawarra, SA. www.coonawarra.org 6 Seduction by Tastebuds Lunch. Avoca, VIC. www.pyreneestourism.com.au 7 Tastes of Two Regions. Canberra, ACT. www.winemakers.com.au 8 (JD) Perth Hills Wine Show. Mundaring, WA. www.perthhillswine.com

International June 16-20 Vinexpo. Bordeaux, France. www.vinexpo.com 24-28 64th American Society for Enology & Viticulture Annual Conference.

California, USA. www.asev.org 25-27 (JD) Shanghai International Wine Challenge. Shanghai, China. www.wineshanghai.com 25-28 SIAL Brazil. Sao Paulo, Brazil. www.sialbrazil.com 26-29 7th American Association of Wine Economists (AAWE) Annual Conference.

Stellenbosch, South Africa. www.wine-economics.org 27-30 BioFach America Latina. Säo Paulo, Brazil. www.biofach-americalatina.com 28 (CD) Japan Wine Challenge. Tokyo, Japan. www.japanwinechallenge.com 28-30 Wine & Gourmet Taipei. Taipei, Taiwan. www.winegourmettaipei.com JD = judging date CD = closing date For a comprehensive list of events, visit www.winebiz.com.au/calendar

www.winebiz.com.au

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.

June 1983 A Wyndham Estate red wine was rated first and a French Burgundy last in an international judging held recently in Hong Kong. The Hunter Valley winery’s 1978 Pinot Noir was considered the best of 12 Pinot Noirs submitted from Australia, France, California and Switzerland. The blind tasting was conducted by the Hong Kong Wine Society to rank Pinot Noirs imported to Hong Kong. Wine writer Barry Burton said the wine had a “dark red colour; a full, fruity woody nose and a complex, interesting blackberryish taste”.

June 1993 The Western Australian Department of Agriculture is encouraging the private sector to take over the production of grapevine planting material – a service which the department has offered viticulturists for the past 30 years. Last year the department was unable to recover the cost of the service despite supplying about 30% of the industry’s requirements of rootstocks, buds and cuttings. To encourage the private sector to take over the production of propagation material the department has increased its charges. It will now concentrate its efforts on introducing and evaluating new table and winegrape varieties.

June 2003 After 14 years in the job, Ian Sutton has announced his retirement as chief executive of the Winemakers’ Federation of Australia. Sutton was WFA’s inaugural chief executive. WFA’s president Peter Barnes said Sutton had played a pivotal and influential role in the development of policies that guided the Australian wine industry over the most dramatic growth period of its history. Barnes said the timing of Sutton’s retirement was appropriate given that he had recently concluded a major executive restructure, including the establishment of an office in Canberra. Stephen Strachan, WFA’s policy director, has been appointed Sutton’s replacement.

June 2013 – Issue 593

Marketplace 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.

VINE GRAFTING

ADRO

GRAFTED VINES

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

Specialising in Grafted Vines and Rootlings

03 9455 3339 • www.rapidfil.com.au

brucethegrafter@gmail.com www.brucethegrafter.com

Orders taken for 2013 planting now.

Mobile 0428 447 246 For enquiries please contact Rosanna on

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

GRAPEVINES • Grafted Vines • Vinifera Cuttings • Rootstock Cuttings • Wine Sales

Vine / Tree Guards

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

Cane Support Tabs 65 x 65 x 480 Most popular vine size

95 x 95 x 300 2 Lt Milk carton size

75 x 75 x 400

Staple around for bushier trees 75 diameter x 420

• 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

CERTIFIED PROPAGATION MATERIAL SUPPLIED FROM REGISTERED SOURCE BLOCKS.

ENQUIRIES TO PO BOX 292, Monash SA 5342 PHONE (08)8583 5366 FAX (08)8583 5504 EMAIL rvic@hotkey.net.au www.rvic.org.au

Quality Grapevines

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

Streamline Cartons

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

Ph 1800-227866 Fax (08) 8260 2387

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

N AT I O N A L J O U R N A L O F T H E W I N E I N D U S T R Y, S I N C E 19 6 3 February 2013

DECEMBER 2012 NOVEMBER OctOber

SEPTEMBE

2012

2012

R 2012

Innovation &

Marketplace

technology issue Managing bot canker

Winemaking SPECIAL

issue

dtable un whatw’s ne t ou ak there?a alt ern

Ro

t managemen vineyard t River in Margare

o

ry backs Indust n C pla GWRD

:

SPRING

es

Visit www.winebiz.com.au/gwm back issues for indices or contact Winetitles on (08) 8369 9522 for further information

January 2013

Subscribers can access an online version of each issue plus over 1000 archived articles

tiv

Back issues and articles available for purchase.

WISA er winn

d’Arenberg embraces wine science

Retallack wins top rural award

RI The AW ces introdu oud WineCl

for provides Planning sful harvest a succes

n’s Chairma Award

WISAr winne

’s Chairman Award

2011

erence Outlook conf da sets strong agen

AWRI 2012 rt special repo

WISA

winner Chairman’s Award

2011

Wine scientist leaves strong legacy

wineriesJPfeiffer

Celebrating

Brighter prospects WISAin South Australia winner

YEARS

en

go green Chairman’s Award

2011

talks wine

Refrigeration efficiency more important than ever

Effects of elevated

Marketing your winery – image is everything

temperature on grapes

2011

PROVIDING SOLUTIONS TO THE WINE INDUSTRY

June 2013 – Issue 593

YEARS

YEARS

www.winebiz.com.au

Grapegrower & Winemaker

105

Marketplace

WANTED

Extensive Winery Equipment Sale & Bulk Wines • S/Steel Tanks Dimple Jackets 2700L -25KL • Chiller, Heat Exchanges • Pallet Wrapper, Bucher Press & Crusher Contact Paul: 0408293656, Paul Bettio Wines, King Valley, Vic. www.paulbettiowinescom.au

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

Pinot Noir rootlings Clone 777 / Paulson Phone Geoff 02 69633400 – 0427070978

VINEYARDS NEED PRUNING?

FARNESE VINI

WINEMAKER REQUIRED ITALY 2013 Farnese Vini, one of the best awarded wine companies of Southern/Central Italy, requires senior wine makers for the 2013 vintage.

There are opportunities in Central and South Italy, mostly starting mid August and lasting 8 to 12 weeks.

Flights, accommodation and an attractive salary provided.

Experienced winemakers and with a minimum knowledge of Italian should apply with a CV and covering letter together with dates available by e-mail to: segreteria@farnesevini.com, or by fax +39 (0) 85 906 7389

Rino Santeusanio Winemaker TEL: +39 085 906 7388

FOR SALE

We run a Pellenc VISIO Barrel pruner with side & lower precision cutters.

We cover the following areas: Echuca, Moama, Bendigo, Swan Hill, Heathcote & Shepparton.

Very competitive rates.

Phone Ashley Coogan 0428221170, cooganestate@bigpond.com Coogan Grape Harvesting & Pruning P/L

WANT TO WORK & TRAVEL OVERSEAS? Opportunity to gain additional experience Record overseas experience on you C.V. 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

Vine Industry Nursery Assoc.

www.vina.net.au

s?

Marketplace

a e s r e v o e Vintag

MALLEE POINT NURSERY Orders taken for 2013 plantings NOW.

Talk to us!

Phone 02 6968 1086 Fax 02 6968 1786 Mobile 0428 690 208 PO Box 438, Yenda, NSW 2681

www.bibber.com.au info@bibber.com.au 08 8374 077

106 Grapegrower & Winemaker

www.winebiz.com.au

June 2013 – Issue 593

Passage to India Australian Wine Industry Study Mission to India

Join hosts, Wine Australia on an exclusive study mission to India, developed specifically for the Australian wine sector.

Supported by Austrade India and Winetitles Publications, the 7 day/8 night mission takes participants deep into the heart of New Delhi and Mumbai where visitors will be able to gain a deep understanding of the on and off trade channels, distribution, logistics and wine education in India.

A trip to the famous local wine region of Nashik will also provide an opportunity for companies to meet with local wineries and regional associations to understand the Indian wine sector’s prospects, and to identify how Australia can be involved.

All appointments will be arranged by Wine Australia representatives in Australia and India, and an experienced local translator and Wine Australia representative will be present for the duration of the mission.

When: 24th November – 1st December, 2013 Where: New Delhi, Mumbai and Nashik Cost: $4,150* excluding GST. The program includes the following: •

Meetings with gate-keepers, media, trade, local wineries and industry associations in all cities

•

Pre-market briefing in New Delhi and Mumbai

•

Market tours in New Delhi and Mumbai

•

Winery/vineyard tours in Nashik

•

Translator where required

•

8 nights B&B accommodation in 5 star hotels in Mumbai and New Delhi.

•

Airport transfers

•

Air-conditioned transportation

•

All appointments confirmed by Wine Australia

•

Hosting by Indian and Australian based Wine Australia representatives

*International and domestic airfares, lunches, dinners, drinks, passport, visas, insurance and other ancillary expenses are not included in this cost and must be purchased separately.

Final bookings must be received by September 30th, 2013.

For more information, please refer to www.wineaustralia.com/marketprograms or contact: Ali Lockwood Email: Ali.lockwood@wineaustralia.com Telephone: (08) 8228 2064

Melbourne

Adelaide

New Zealand

EXHIBITING AT

WINETECH SYDNEY 2013 15-17 JULY 2013 SYDNEY CONVENTION & EXHIBITION CENTRE

VISIT US AT STAND 2222 TO DISCUSS ALL YOUR WINERY REQUIREMENTS

PROUD DISTRIBUTORS IN AUSTRALIA AND NEW ZEALAND FOR

速

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