Wine & Viticulture Journal
Spring 2020 - Volume 35 Number 4
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In this issue...
The results of the Wine & Viticulture Journal’s recent tasting of Australian Grenache are among the highlights of the Spring 2020 issue.
The tasting comprised 40 wines from not only the two regions most renowned for the variety in Australia – McLaren Vale and the Barossa Valley – but also Heathcote, Great Western, Rutherglen, Langhorne Creek, Clare Valley, Geographe, Swan Valley and Canowindra.
The panellists included Grenache enthusiasts in winemakers Stephen Pannell, of McLaren Vale’s S.C. Pannell, Mark Bulman, of the Barossa Valley’s Turkey Flat, and Rob Mack, from Aphelion Wine Co. They were joined by wine marketer, importer and consultant David Ridge.
Delivering something of a masterclass on making varietal Grenache in the discussion that followed the tasting, the panellists agreed varietal Grenache had the potential to be a style that Australia could hang its hat on.
Also featured in the Spring issue is a focus on wine maturation. Regular writer Mark O’Callaghan speaks to winemakers about their experiences with oak vat fermentors and storage tanks, new generation concrete tanks and large format oak foudres. We also present the outcomes of Spanish research into the effect of oxygen on wine colour during ageing in barrels with different oxygen transmission rates and following bottling over various lengths of time.
In viticulture, researchers from the National Wine and Grape Industry Centre reveal how they have attempted to find more accurate measures of botrytis contamination based on chemical measures of bunch composition. Continuing the focus on grape diseases, another research team from the NWGIC explains how, in response to concerns over fungicides, they’ve identified a strain of bacteria that may be useful in suppressing grapevine trunk diseases.
And in Business & Marketing, Justin Cohen, senior marketing scientist from the University of South Australia Business School, writes how the non-brand elements of a brand – that is, those elements that signal a brand name to a consumer like a logo or colour scheme – can be used to enhance brand awareness.
Industry Association Columns
- Vat’s a wrap – and the search for concrete evidence
- Oak barrel and bottle ageing: the effect of oxygenation rate and time on the evolution of red wine colour
- Finding the sweet spot for nitrogen status in Pinot Noir
- Yeast derived indole accumulation: why yeast preparation can be just as important as yeast strain selection for sparkling wine
- Controlled hydrodynamic cavitation: a novel tool offering multiple opportunities for winemaking
Business & Marketing
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