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Australian & New Zealand Grapegrower & Winemaker

June 2020 (no. 677)

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In this issue...

The June issue of the Grapegrower & Winemaker is out in print and online now!

This issue turns its attention to Packaging, Labelling, Caps and Closures, with a look at the resurgence of ‘crown cork caps’ for sealing sparkling wines. Is this a short-lived trend or here to stay?

There are new directions revealed for augmented reality technology and its potential to boost the appeal of wine labels and brands.

We also explore moves to use blockchain technology and RFID chips embedded in bottle caps to thwart the massive global trade in counterfeit wine.

With a focus this month on soil management in the vineyard, McLaren Vale’s Oli Madgett shares his efforts to develop a viticulture-specific method to baseline soil organic carbon levels, while we continue our 2020 theme of Climate Change by learning about the ‘Vineyard of the Future’ project in Queensland, which aims to determine and adopt the best varieties for warmer conditions.

Writer Cindie Smart tells us about a way to potentially target vineyard pests by breeding and releasing ‘sterile insects’.

When it comes to the winery, associate editor Sonya Logan asked local winemakers about their experiences using membrane presses with the ability to process grapes in an inert atmosphere. These systems, utilising gasses such as nitrogen, can act to enhance aromatic white wines.

Journalist Samuel Squire fleshes out the story behind one of the world’s oldest wine varieties, Saperavi from Georgia, and finds out how it’s finding its feet in Australia.

Our Young Gun this month is talented winemaker Dylan Lee from Bird in Hand in the Adelaide Hills, who details his interesting career in the industry so far.

For our regular Behind the Top Drops column, we take a dive into the story behind the Tasmanian-grown Tolpuddle Vineyard Chardonnay and its unique qualities.

Meanwhile, AWRI senior engineer Simon Nordestgaard presents the next in his series on wine industry technologies, this time examining in-tank fermentation monitoring and continuous processes.


  • What’s Online

  • In This Issue

  • Winetitles Insights

  • Ask the AWRI: Pre-fermentation skin contact

  • Producer Profile: Clive Jones

  • Calendar & Looking Back

  • Marketplace


  • Wine export figures positive but full COVID-19 impact yet to come
  • Endeavour Drinks offers support to struggling producers

  • New Zealand wine industry commits to cutting carbon

  • TWE looks to split from Penfolds

  • Tumbarumba smoke taint losses

  • International Briefs

  • My View: Derek M. Minus – Dispute resolution in the wine industry: the problem with a Code of Conduct

  • Open for business: overcoming COVID-19


  • Breeding in resilience: countering disease, heat and water stress in vines

  • A short history of Australia’s planting material

    Adapting trellising systems to counter a warmer climate

  • Pruning & Equipment: Cutting to the facts – Pruning practices to improve vineyard performance

  • Yarra Valley: wine supply will drop

  • ‘Drape and protect’ one answer to climate extremes?

  • The sky’s the limit for Australian Tempranillo

  • Supplier Update: Combat fungal disease with confidence using Belanty


  • Ask the AWRI: Pre-fermentation skin contact

  • Industry 4.0 — enabling more intelligent decisions in the winery

  • Inspirations from the past and opportunities for the future – Part 1: Cross-flow filtration and flotation

  • Young Gun: Alyson Tanenbaum

  • Behind the Top Drops: Clonakilla Shiraz Viognier


Business & Technology
  • Energy costs dropping at Mitchell Wines

  • Succession planning for family-owned wineries: Family business succession and asset protection – death, divorce and debt.


Sales & Marketing
  • The best is yet to come: Practical online strategies to grow wine sales in the ‘new normal’

  • Winesolation: How Australian wineries have pivoted to online sales during COVID-19

  • Adapting wine sales in the time of pandemic

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