AWRI decanted

David Allen is Transformation Manager – Viticulture for Pernod Ricard Winemakers in New Zealand. He spoke to Drew about new technology adoption and automation in vineyards and where this might lead viticulture in the future.

EPISODE LINKS

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ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Dr Simon Nordestgaard is Principal Engineer at the Australian Wine Research Institute, a role that combines research with commercial activities (through Affinity Labs). He spoke to Drew about his current project exploring the use of autonomous robots and tractors in the vineyard.

EPISODE LINKS

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ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Richard Leask is a Director of vineyard management company Leask Agri and co-owner of boutique wine label Hither and Yon in McLaren Vale, SA. Richard spoke to Drew about regenerative viticulture and its benefits for vineyard soils.

EPISODE LINKS

Is being sustainable enough for Australian wine? Regenerative agriculture can redefine what is best practice viticulture (Nuffield Australia Scholarship final report)

Is being sustainable enough for Australian wine? Regenerative agriculture can redefine what is best practice viticulture (Nuffield Australia video)

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ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Professor Tim Cavagnaro is Professor of Soil Ecology and Deputy Head of School (Research) in the School of Agriculture, Food and Wine of the University of Adelaide. Tim’s research focuses on soil ecology, with a strong interest in soil carbon sequestration. Tim chatted to Drew about soil carbon in vineyards and the benefits for growers of building up carbon stores.

EPISODE LINKS

Building soil carbon in vineyards (AWRI webinar)

Cover crops and carbon stocks (Journal article – request copy from AWRI library)

Sown undervine cover crops (AWRI webpage)

The ins and outs of under-vine cover cropping (AWRI webinar)

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ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Melissa Brown is viticulturist and co-owner of Gemtree Wines. Over the past twenty years, she has transformed how grapes are grown at Gemtree, with a focus on organic and biodynamic production. Her chat with Drew focuses how weed management has changed over that time.

EPISODE LINKS

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Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Chris Penfold is a Senior Viticulturist at the AWRI. He has had a long and distinguished research career, focusing on sustainable vineyard floor management since 2001. In this chat with Drew, Chris discussed his work on the many benefits of using cover crops to suppress vineyard weeds.

EPISODE LINKS

AWRI resources on cover crops and Cover Crop Finder tool

Non-chemical weed control (AWRI webinar)

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Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Kim Chalmers is a Director of Chalmers Wines, where she is responsible for managing wine operations and also focuses on the company’s nursery business, bringing new varieties into Australia. Kim spoke to Drew about sustainable production, with a focus on efficient water use.

EPISODE LINKS

Techniques used at the Euston vineyard to dramatically reduce water requirement (video)

Chalmers Wines sustainable viticulture webpage

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Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Mark Skewes is Research Scientist – irrigation for the South Australian Research and Development Institute (SARDI), known for his expertise in irrigation and his clear communication style. He chatted with Drew about a collaborative project on best-practice irrigation currently underway in the Riverland.

EPISODE LINKS

Water management (AWRI webpage)

Water management for wine grapes in a drying environment (Wine Australia booklet)

Vineyard irrigation efficiency (ASVO podcast 11 October 2021)

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Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Matt Zadow is Operational Winemaker at Yalumba’s Oxford Landing Winery. He has worked with the AWRI on implementing oxygen addition to ferments at a large scale. Matt chatted with Drew about why he has adopted this practice and the benefits he is seeing in his wines.

EPISODE LINKS

Delivering oxygen to ferments (fact sheet)

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ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Dr Simon Schmidt is a biologist (and drummer!) who worked on plant disease resistance before changing his focus to wine yeasts. Simon chatted with Drew about the surprising benefits that come from adding oxygen to wine ferments, and how they differ between red and white wines.

EPISODE LINKS

Aeration of red ferments gets the thumbs up on wine quality (Wine Australia news article)

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ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Dr Tracey Siebert began her career in pharmaceuticals, but found her niche in the world of wine flavour chemistry. She chatted to Drew about her research on peachy/stone fruit characters in white wine, which included time spent with collaborators in Bordeaux, France.

EPISODE LINKS

Why does this wine smell like apricots? (webinar recording)

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Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Sheridan Barter grew up in the Barossa with strong ties to the wine industry. After studying forensic and analytical chemistry, she turned back to her wine roots by joining the research team at the AWRI. Sheridan chatted to Drew about her work investigating how pepper character in red wine forms in grapes in the vineyard.

EPISODE LINKS

Pepper flavour in wine (fact sheet)

Mapping the origins of high rotundone and pepper flavour in wine (article)

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Dr Leigh Francis is a highly experienced chemist and sensory scientist, who leads the AWRI’s sensory and flavour research. He chatted to Drew about the minty/eucalypt flavours that can end up in red wine, thanks to gum trees planted near vineyards.

EPISODE LINKS

Eucalyptus character in wine (fact sheet)

What makes a red wine green? (article)

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ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Dr Mango Parker is a flavour chemist driven by curiosity about the world around her. She chatted to Drew about glycosides – flavour compounds in grapes that often get thrown away by winemakers and may be an untapped source of fruity and floral flavours.

EPISODE LINKS

Boosting floral aroma of wine with flavourless grape extracts (article)

MORE FROM THE AWRI

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Subscribe to our newsletters: www.awri.com.au/subscribe

ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.

Dr Wes Pearson is a snowboarder turned sensory scientist and winemaker, originally from Winnipeg in Canada. He chatted to Drew about regional characters in Australian Shiraz.

EPISODE LINKS

Understanding regionality in Shiraz (conference presentation).

Shiraz terroir – linking regional sensory characters to chemical and climate profiles (article).

MORE FROM THE AWRI

Website: www.awri.com.au/

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ACKNOWLEDGEMENTS

This podcast is supported by Australia’s grapegrowers and winemakers through their investment body Wine Australia and matching funds from the Australian Government. The AWRI is a member of the Wine Innovation Cluster.