Grapegrower & Winemaker
Grapegrower & Winemaker
Grapegrower & Winemaker, Australia's longest established and most authoritative wine industry journal covering Australia and New Zealand.
This special issue of Grapegrower & Winemaker presents the official program guide for the 19th Australian Wine Industry Technical Conference and WineTech 2025. Here you’ll find all the information needed to plan and guide your visit. This month we also bring you the first part of our 2025 Vintage Report, covering regions right across Australia. Staying among the vines, Dr Chris Bourke takes us on a journey to help clarify the origins of certain Australian Pinot Noir clones. Heading into the winery, FB*PROPAK managing director Paul Baggio explores how a new production model is emerging, one encompassing low-to-no additives, ‘minimal intervention, and maximum efficiency’. Winemaker Paul Le Lacheur examines often-contentious claims regarding the ‘negative’ effects of the sulphur used in winemaking, while we also profile Treasury’s recently opened facility in the Barossa dedicated to in-house production of NoLo wines. We also meet July’s Young Gun, Hunter Valley winemaker Emily Glover. Marking seven decades of continuing service to the grape and wine sector, AWRI managing director Mark Krstic elaborates on the crucial role that our leading industry research institute plays. Meantime, journalist Meg Riley gives us a thorough look at the oft-misunderstood topic of voluntary administration, by speaking to one of the wine industry’s leading experts in this field. Wine Australia senior analyst Sandy Hathaway provides further information on utilising the recently-launched Grape Growing Cost Calculator, and writer Brendan Black takes us on a deep dive into the psychology of wine labels.
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Latest Articles
Greek grape no basket case in new Clare home
As a wine region blessed with a dry, sunny climate and sheer rugged beauty, it’s no wonder Santorini has become one of Greece’s premier tourism destinations. Few visitors to its busy taverns and restaurants complain when the dramatic views are momentarily interrupted by platters of good food and local wines.
Making waves: Saving time, space and energy with ultrasonics
Winemaker and writer Paul Le Lacheur examines the benefits of sonication as an effective maceration tool. Ultrasonics, or sonification, refers to the application of high frequency soundwaves to macerating or fermenting wines and/or musts.
Students the secret to filling skills shortages
Nestled in the heart of the Barossa Valley, one of Australia’s largest winegrowing regions, Nuriootpa is at the centre of wine production in the area. So deep is this connection to wine, that the local public high school is offering students an avenue through which they can upskill and enter the industry, teaching high schoolers the ropes from picking and pruning through to winemaking and marketing.
2025 Wine Industry Directory released as China market recovery boosts industry worth $45 billion to the Australian economy
The eagerly awaited 2025 edition of the Australian & New Zealand Wine Industry Directory has been released as the wine sector, which contributes $45 billion to the Australian economy, responds to a China market recovery yet persistent oversupply.
Limoncello liftoff: the spritz and stress of success
When Zonzo Estate launched its spritzy blend of Limoncello and Prosecco in March last year, it hoped to capture the attention of younger drinkers and pay homage to memories of an Italian summer. What Zonzo didn’t expect, was to sell over one million bottles in the space of a year, and be scrambling to secure the packaging to keep up with the exponential demand.
The importance of a marketing strategy
When time and resources are limited, marketing is often the first to be sidelined as businesses focus on sales, production and maintenance. But if you’re not marketing to your target audience, what’s happening to your brand?
Your competitors are taking your place.
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