Australian & New Zealand Grapegrower & Winemaker
Current Issue – December 2018 (No. 659)
There are risks at every step of the winemaking process, from growing grapes to getting products to market. But what are the main ones? The theme of the December 2018 issue of the Grapegrower & Winemaker is Risk Management, and we thought the people best qualified to answer this question were those in the business of offering insurance against risks in the wine industry. After all, they know where the bulk of their claims come from.
Also in the December 2018 issue of the G&W is an article by Henrik Wallgren, business and workplace advisor for the South Australian Wine Industry Association. Earlier this year, SAWIA asked the state’s wine businesses to complete an online questionnaire which asked for their thoughts on a variety of subjects, one of which concerned whether they’d experienced any difficulties in recruiting suitably qualified staff and, if so, in what areas. While the study only involved SA wineries, the results Henrik presents provide a snapshot on the labour supply and demand status quo for the industry at large.
Complementing Henrik’s article is an article by Jo Hargreaves, senior research and development program manager at Wine Australia, who reveals the results of another recent employment-related survey which aimed to find out where further investment might be needed in the people the industry currently employs.
If you weren’t able to get to the Wine Industry Impact Conference held in Adelaide back in October, among the various useful insights presented on the direct-to-consumer market were those by Dan Sims. The mastermind of the very successful Pinot Palooza events, Dan had the unenviable task of giving the last presentation for the day – he didn’t disappoint. Editor Sonya Logan summarises his presentation which couldn’t help but resonate.
In viticulture, regular writer Ben Rose encourages readers to consider multitasking in the vineyard and take advantage of the many features that modern-day harvesters offer.
And over in Winemaking, Anthony Fikkers, the owner and winemaker of small Yarra Valley wine producer Fikkers Wines, reports on his recent trip to France where he visited various wineries in Burgundy, Beaujolais and the Rhone Valley to find out how and why those producers are using whole bunches in their red wine ferments. While there is some hesitation by Australian producers to use whole bunches due to a belief they can result in green tannins and stalky characters, Fikkers saw no evidence of this in his travels.
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Features in this issue include
- When two is better than one – multi-tasking in the vineyard
- Is it possible to achieve net positive waste treatment in the wine industry?
- Temperature control – cooling with care, not brute force
- Removing the risk from wine business operations
- Identifying the skills shortages in the Australian wine industry
- The State of skills shortages: Tasmania and Victoria
- Wine education: what’s new in Australia and New Zealand?
- Exploring new and innovative approaches to improve sustainable packaging in the wine industry
- My view: The case for the Inland Wine Regions Alliance
- Widespread downy mildew outbreak hits Riverland
- Growers respond to El Niño
- New kids on the Huon and Channel blocks
- Practical examples of ways to establish native insectary plants in and around vineyards
- Ask the AWRI: Reducing vineyard energy use
- Journey into winemaking across the globe no coincidence: Young Gun, Julia Weirich
- A whole bunch of potential: the possible benefits of whole bunch fermentation
Business & Technology
- Our success depends on exceptionally skilled people, now and in the future
Sales & Marketing
- Stop bagging millennials! It’s not a dirty word: Dan Sims