Winetitles Media GWM

30/05/2023

https://fb.watch/kRgEPpsi_D/

08/02/2022

Annual tractor review, the battle against pests, flood irrigation in Langhorne Creek, exposure to Albarino grapes, and making inroads into the UK with premium Australian wine. 🚜 💧 🐞 🍇 🍷

February's Grapegrower & Winemaker highlights - out now. Read and subscribe at http://ow.ly/qFXB50HOY9o

11/01/2022

The first issue of Grapegrower & Winemaker for 2022 is out now

To subscribe and read, visit http://ow.ly/Hvpa50Hrt6Z

15/12/2021

[2/2] The last few years have brought more rain to the region and, with La Niña, they have also come at a different time which has changed vintage calendar.

Crowe explored how the landscape inspired their winemaking and how the region can accommodate a wide variety of styles.
“Traditionally rain falls in winter and spring but it has been pushing into late spring and summer,” said Crowe.
“Rapid growth and sodden soils making it difficult to get on with the tractors to protect the new growth. On the bright side, this has meant less heat stress in the vines, good canopy growth since we are a dry grown vineyard.

“The wines have been more ‘traditionally Yarra’, reflecting the cooler seasons, longer hang time on the vine resulting in very good wines: fragrant and bright fruit characters with good natural acidity.”

Like many other Victoria producers, Yarra Yering have had to work around strict COVID measures and lockdowns within the state over the past year.
At the time of writing, restrictions have only just been lifted and, like many other producers across the country, the challenge is finding staff to help take on the next season’s vintage and to accommodate guests in the cellar door.
“Being classed as Metro Melbourne; we have been in one of the longest periods globally of lockdown which has meant no visitors,” said Crowe.

The region was also hit with Phylloxera in 2006, proving a costly challenge. Yarra Yering have proven themselves leaders in fighting this challenge and hope their solution will be their legacy.

“This was initially devastating for the region and costly to address, we are now looking at it as an opportunity to adapt to now and the future,” she continued.

“This is our opportunity to make changes to our varietal and clonal mix, utilise rootstock to our advantage, adjust row orientation and update inadequate trellis systems. This will be our legacy to the next generation of Yarra Valley winemakers.
“It’s an exciting place to be making wine, I think as a region we challenge each other aspire to craft better wines each year by sharing knowledge and working together.”

Yarra Yering helped to rekindle a winemaking spark in the Yarra Valley and continue to be forward thinking, innovative producers in the region.

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Yarra Yering: Pioneers in tradition
Read FREE online: www.winetitles.com.au/yarra-yering-pioneers-in-tradition/

The Yarra Valley experienced a rebirth at the end of the 1960s, with several wineries establishing themselves in a region that had laid dormant since the early ‘20s.
Harrison Davies spoke with Yarra Yering winemaker and general manager Sarah Crowe about the winery’s audacious start in the region, where it is today, and what is next.

Subscribers to the Grapegrower & Winemaker can read the Uncorked in full each month online and in print. Subscribe online here: www.winetitles.com.au/gwm

12/12/2021

[1/2] In 1973, Yarra Yering produced its first vintage. This was not only a milestone for the young winery, but also for the region which hadn’t bore witness to any production for over 50 years.
Founding producers at Yarra Yering, Dr Bailey Carrodus and Reg Egan, focused on highlighting the signature styles of the cold climate found in the Yarra Valley and debuted their first vintage with wines that are still their flagships – Dry Red no.1 and Dry Red No.2.

The winery then expanded in 1990, when they purchased the neighbouring property to expand their range and plant more vines. It is now home to 70 acres of vines that produce between 1-2 tonnes per acre.

The vines are all grown without the aid of irrigation which leads to low yield, high flavour wines that highlight bold flavours and natural acidity.

Winemaker Sarah Crowe said the red blends are still what the winery is known for, but that they had expanded their repertoire since the early days.

“The two flagship wines are the Dry Red Wine No. 1, a Cabernet dominant blend, and Dry Red Wine No. 2, a Shiraz dominant blend, which were the first commercial wines made in 1973,” she said.

“Smaller amounts of Chardonnay and Pinot Noir were also planted in 1969 and today the vineyard is planted to Viognier, Merlot, Malbec, Petit Verdot, Marsanne, Mataro, as well as small plantings of six Iberian varietals including Touriga Nacional, Tinta Cão and Tinta Roriz.

“Cabernet and Shiraz remain the highest production.”

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Yarra Yering: Pioneers in tradition
Read FREE online: www.winetitles.com.au/yarra-yering-pioneers-in-tradition/

The Yarra Valley experienced a rebirth at the end of the 1960s, with several wineries establishing themselves in a region that had laid dormant since the early ‘20s.
Harrison Davies spoke with Yarra Yering winemaker and general manager Sarah Crowe about the winery’s audacious start in the region, where it is today, and what is next.

Subscribers to the Grapegrower & Winemaker can read the Uncorked in full each month online and in print. Subscribe online here: www.winetitles.com.au/gwm

10/12/2021

[3/3] South Australia is home to the oldest surviving Grenache vines in the world. The vines thrive in the warm, dry climate and the variety’s growing popularity in the state is encouraging more producers to make use of their ancestral vines.

The availability of Grenache grapes has also contributed to their price and made them an accessible variety for winemakers, particularly in SA, to work with.

“Depending on the clones, Grenache can produce wines that are fragrant and elegant or quite concentrated and tannic,” Kustos said.

“Younger winemakers tend to champion Grenache’s light yet defined character that is often paralleled with Pinot Noir.”

Young winemakers have been leading the Grenache revival. Producers like Silent Noise Wine’s Charlie O’Brien, 23, took it upon themselves to create something new with a variety that had been overlooked.

“I feel like winemakers, especially the younger ones, are open and able to experiment with Grenache more than Pinot Noir and Gamay,” he said.

“These varieties have their own issues with a combination of cost and availability.

“Grenache is a versatile variety. When I first started working with it I was doing a 100 per cent crushed fruit, savoury style of wine. I have been lucky to spend time with other winemakers discussing and tasting Grenache and looking at different styles that I like.

“McLaren Vale is an amazing place to work with Grenache. The diversity of the geology here is so interesting.

“The expression of fruit within the wines that come from the sandy vineyards of Blewitt Springs and some smaller pockets of sand in the Vale are so elegant and pure.

“Grenache is cool because it can sustain a fair amount of carbonic maceration which is something that I think really suits the fruit and it can still retain savouriness on the palate.”

In a piece written for Wine Australia, writer Jamie Good described the style as the Pinot Noir of the South, and that winemakers had misjudged the variety in the past by making Grenache that was too dark and too bold.

“At the moment, grape prices are still much more affordable than Pinot Noir. The availability of old vine material provides an opportunity to winemakers to make wines like nowhere else in the world,” Kustos said.

“It’s a similar story to Zinfandel in California, Pais in Chile and some forgotten varieties in Spain.”

Artwine’s success with their Grumpy Old Man Grenache correlates with the success of the variety across the country.

Kelly said viticulturists at Artwine, like many others in recent years, had embraced the lighter qualities of Grenache and explored what makes it unique.

“The resurgence, I believe, is due to the lighter style of wines that are being made which is reaching the changing consumer demand and tastes,” Kelly said.

“They are lighter, fruity and food friendly, which is what we all want. Mostly the old-style heavy Grenaches are a thing of the past.”

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Grenache Uncorked: A varietal renaissance

Read FREE online: www.winetitles.com.au/grenache-uncorked-a-varietal-renaissance/

The story of Grenache is not dissimilar from that of the ugly duckling. It was long misunderstood but has seen a resurgence in recent years that has brought it to the forefront of Australian winemaking. Journalist Harrison Davies explores how the stars aligned for this long ignored variety to enter the spotlight.

Subscribers to the Grapegrower & Winemaker can read the Uncorked in full each month online and in print. Subscribe online here: www.winetitles.com.au/gwm

07/12/2021

[2/3] Grenache took off in South Australia largely because of the similar Mediterranean adjacent climate and for many decades was the most planted variety in the entire country.

Grenache was first brought to Australia by famed viticulturist James Busby, along with several other varieties, in 1832. It was quickly adopted by winemakers in South Australia after vines were planted in the Barossa, McLaren Vale and
Clare Valley.

“Grenache is thin-skinned, early-budding, late-ripening, and well suited to hot, dry climates like most of South Australia. There are some more than 100-year-old, own-rooted bush vines. A legacy of the country’s former fortified stronghold,” said Kustos.

In the early days of the Australian wine industry, when a majority of the product was fortifieds, Grenache was amongst the most widely used varieties due to its high yield when grown as an un-trellised bush vine.

“Grenache used to be the work horse variety for fortified wine production,” Kustos said.

“It grew all over the country and was a winemaker’s darling due to its high crop/yield ability. However, if the vine is irrigated and cropped heavily, it may lose these characteristics. Not surprisingly, Grenache became synonymous with mass produced, diluted red wines.”

Judy Kelly, co-owner of the Adelaide Hills based Artwine Estate, specialises in alternative varieties and has several Grenache vines in the Clare Valley.

“We have beautiful old dry-grown bush vines on our Clare Valley vineyard that we believe are a hundred years old,”
she said.

As tastes changed and table wine began to rise to prominence, attention shifted to cooler regions that specialised in varieties like Shiraz and Cabernet Sauvignon.

After a dip in popularity in the ‘70s, the government encouraged producers to pull their vines and either replace them with varieties that were more in vogue, or clear the land for development. Thankfully, many producers opted
not to.

“Clare Valley only started keeping records of vines planted in 1932 – so prior to that we are unsure but believe they were planted before then and fortunately survived the government encouragement vine pull of the ‘80s,” Kelly continued.

“Grenache, like many reds, needs warmth to ripen so Clare Valley to us is perfect. It’s slightly cooler but the vines are extremely happy in their environment and being dry-grown makes them sustainable.

“We believe that old vine Grenache is superior to any younger vines and fortunately SA is blessed with many old bush vine vineyards.”

Since 2010, a change in style has led Grenache to re-enter the forefront of South Australian winemaking.

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Grenache Uncorked: A varietal renaissance

Read FREE online: www.winetitles.com.au/grenache-uncorked-a-varietal-renaissance/

The story of Grenache is not dissimilar from that of the ugly duckling. It was long misunderstood but has seen a resurgence in recent years that has brought it to the forefront of Australian winemaking. Journalist Harrison Davies explores how the stars aligned for this long ignored variety to enter the spotlight.

Subscribers to the Grapegrower & Winemaker can read the Uncorked in full each month online and in print. Subscribe online here: www.winetitles.com.au/gwm

03/12/2021

[1/3] Grenache could be described as Australia’s red. The world’s oldest Grenache vines are found in the Barossa Valley and McLaren Vale and interest in the variety is higher there than anywhere else.

While Australia may now be the home of Grenache’s oldest vines, its true home can be found in Europe, in south-western France and northern Spain.

Known as ‘Garnacha’ in its homeland, it is characterised by its bright, floral flavours with notes of raspberries, pepper and strawberries and makes for a light-style red that pairs well with game.

Looking across the Old World, Grenache was is found in places like the Southern Rhône region, where it is a principal variety due to its inclusion in the Rhône blend – typically 50 per cent Grenache with Shiraz and Mourvèdre.

It is also widely grown in Sardinia, where is it known as Cannonau, as it grows well in hot, dry soils.

Marcell Kustos, a lecturer at Le Cordon Bleu Australia and Sommelier at Restaurant Botanic in Adelaide, detailed the variety’s rich history in Europe.

“Grenache Noir likely originated in Aragón, Spain. Plantings stretched over the Pyrenees, notably in Roussillon, and vineyards were established in the southern Rhône by the 19th century,” he said.

“Legend has it, the variety made its way from Sardinia to Spain when the island was under Aragón rule.”

Disaster struck European vineyards in the Second World War, when many of the oldest Grenache vines were wiped out by a wave of Phylloxera – unchecked due to the severity of the war.

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Grenache Uncorked: A varietal renaissance

Read FREE online: www.winetitles.com.au/grenache-uncorked-a-varietal-renaissance/

The story of Grenache is not dissimilar from that of the ugly duckling. It was long misunderstood but has seen a resurgence in recent years that has brought it to the forefront of Australian winemaking. Journalist Harrison Davies explores how the stars aligned for this long ignored variety to enter the spotlight.

Subscribers to the Grapegrower & Winemaker can read the Uncorked in full each month online and in print. Subscribe online here: www.winetitles.com.au/gwm

ArtWine Estate

29/11/2021

Who's lapped up the honour of Winejobs Top Dog? 🐶🏆 👇

Top Dog winner: Clive The 2021 Winejobs Top Dog competition received entries from more than 150 hard-working canines (and their human helpers), with one cheeky entry even coming from an identity-confused wine cat. Dogs play important working roles in the grape and wine sector, being skilled at their...

29/11/2021

December 2021 Australian & New Zealand Grapegrower & Winemaker out now

Read now online or subscribe at http://ow.ly/7eN350GXWGK

09/11/2021

For a short time only, 2021 Wine Industry Directory FLASH CLEARANCE SALE

Simply use the code WID30 at the checkout to receive 30% over the next week.

Don't miss out, order now at https://winetitles.com.au/product/WID/

08/11/2021

Get your vote in for the Winejobs TOP DOG!

01/11/2021

As we emerge from lockdowns around the country, growth in Direct to Consumer and cellar door sales are predicted to lift business opportunities.

Find out how in the November edition of the Grapegower and Winemaker magazine at http://ow.ly/mJpl50GC3BR

Cellar doors and DtC sales are the theme of the November issue of Grapegrower & Winemaker. With more operators emerging from the shadow of lockdowns, journalist Samuel Squire provides an update on how the growth of DtC and cellar door sales are lifting business opportunities.

13/10/2021

So many dogs!

Dogs have long held working roles in wineries and vineyards and we’d like to know more about the TOP DOG of the Australian and New Zealand wine industry.
So we’re on the hunt for a dog who has the best job in your winery or vineyard – from winery mascot to security to pest controller – dogs can work hard, be skilled at their job and be loved by the community. Send in a photo of your TOP DOG on the job, your winery/vineyard logo, plus in less than 100 words, tell us about the job your dog is charged with in the winery or vineyard.

06/10/2021

October 2021 Grapegrower & Winemaker out now!

Get a snapshot of the industry’s winery equipment purchasing intentions and as spring continues, there's a refresher on the major disease pressures in Australia.

To subscribe and read more, visit https://winetitles.com.au/gwm/current-issues/

31/08/2021

September out now!

This month, Grapegrower & Winemaker focuses on the role of oak: we find out from suppliers about the options for winemakers wanting to invest in barrels and oak products.

We hear from Bill Moularadellis, chair of Australian Commercial Wine Producers Limited, who explains the story behind this newly-formed representative body for Australia’s three largest winegrowing regions – the Riverina, Murray Valley and Riverland.

For growers, we include results from a trial in the Barossa looking at a new approach to tracking bunch weights, while we also feature Gemtree Wines’ Melissa Brown, who tells about the journey of her family’s McLaren Vale vineyard operation to become a leading certified organic and biodynamic producer.

For Behind the Top Drops, Sonya Logan talks to Moppity Vineyards’ Jason Brown to learn about Coppabella of Tumbarumba Sirius Chardonnay, and we also meet Young Gun Matt Godfrey from iconic Margaret River producer Devil’s Lair.

Meantime, writer Brendan Black shares the story of a unique secondary school learning program in Victoria that teaches the basics of viticulture and winemaking. Finally, journalist Samuel Squire examines the importance of GIs when it comes to the marketing of Australian wines.

Subscribers can access the digital issue here: www.winetitles.com.au/gwm/current-issues/

26/08/2021

Happy International Dog Day 2021!

What a fantastic day to launch our new competition:
Winejobs TOP DOG 🐶

Dogs have long held working roles in wineries and vineyards and we’d like to know more about the TOP DOG of the Australian and New Zealand wine industry.

So we’re on the hunt for a dog who has the best job in your winery or vineyard – from winery mascot to security to pest controller – dogs can work hard, be skilled at their job and be loved by the community. Send in a photo of your TOP DOG on the job, your winery/vineyard logo, plus in less than 100 words, tell us about the job your dog is charged with in the winery or vineyard.

To enter, visit www.winejobs.com.au/topdog

Terms and conditions apply, visit website for details.

06/08/2021

Survey callout: share your winery equipment plans

The Grapegrower & Winemaker is conducting a survey to inform the industry of current trends and sharing the results in the October issue.

To assist us, please visit http://ow.ly/hXB350FJ475

Winery equipment is a hot topic in the industry. Please help us inform the industry by telling us your winery equipment plans. The Grapegrower & Winemaker is conducting a survey to inform the industry of current trends and sharing the results in the October issue. Respondents can go into a draw to w...