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Late pruning and wine sensory attributes of Barossa Valley Shiraz

With the support of the Australian Grape & Wine Authority (AGWA), Treasury Wine Estates (TWE) and the Department of Agriculture, Fisheries and Forestry WA (DAFWA), the South Australian Research and Development Institute (SARDI) is leading a research project to investigate the effect of time of pruning on grapevine physiology, berry and wine chemical and sensory attributes.

Shiraz vines were pruned in winter (July), and spring (budburst or 2–3 unfolded leaves). Experiments were carried out at TWE's Walton vineyard and SARDI’s Nuriootpa vineyard.

At Nuriootpa, vines were grown under current temperature or in treatments where daytime temperature was elevated to simulate future climates.

A workshop will be held to give participants the opportunity to taste Shiraz wines produced from two different pruning times (winter vs 2–3 unfolded leaves) in three different ‘environments’ – the Walton vineyard in Marananga, Nuriootpa ‘current climate’ and Nuriootpa ‘future climate’.

The details:

Venue: Wolf Blass — 97 Sturt Highway Nuriootpa South Australia 5355

Date: Friday 14 November, any time from 11am to 4pm

Cost: Free

Registration: Please contact Martin Moran to register your interest in the workshop, as wine availability constrains the number of participants.

For more information contact:

Victor Sadras. E:

Martin Moran. E:

AB Mauri



WID 2017