Australian & New Zealand Wine Industry Journal

Current Issue

Jonathan Scott examines the changing demand patterns of Australian bulk wine exports and says consumers’ environmental demands are the reason for some of the changes.

The Australian wine sector needs to lift the value of its UK exports to keep pace with the record volume.

The Wine Industry Journal visited La Trobe University’s Bundoora Campus in Melbourne’s outer suburbs in October this year to conduct a tasting of Greanche wines. The results highlighted that some producers have a great understanding of the variety’s characters while others are creating their own style of Grenache.
Chester Osborn, of McLaren Vale’s d’Arenberg winery, introduces this issue’s Varietal Report with an oenological overview of Grenache and shares his techniques for creating a quality Grenache wine.
Peter Bailey, senior analyst with the Australian Wine and Brandy Corporation, profi les the McLaren Vale region of South Australia, home to much of the nation’s quality Grenache grapes and wine.

The Italian variety, Fiano, performs well in all soil types on its own roots, so how fruitful does its future look in the Australian wine industry?

The Wine Industry Journal threw its support behind major industry awards in October this year. The first was the Eighth International Riesling Challenge held in Canberra, followed by the Great Australian Shiraz Challenge held in Melbourne. Read about the winners and highlights from both events. Riesling Challenge held in Canberra, followed by the Great Australian Shiraz Challenge held in Melbourne. Read about the winners and highlights from both events.

Paul Clancy, chairman of the Wine Grape Council of South Australia, shares his thoughts on the Australian Wine Industry Task Force Review of National Operational Structure (NOS) and how this process could assist in identifying major focus points for the industry in future years.

Having recently returned from an extensive tour of several other wine-producing nations visiting clients, Richard Smart shares some of his experiences and observations from Shangdong in China to the Rheingau region of Germany.

In the September/October 2007 issue’s investigation of microoxygenation (MOX) versus oak barrels for effectively delivering oxygen to ageing wine, MOX was the front-runner in terms of cost-effectiveness. But can the qualities offered to wine by oak barrels ever by truly replicated? We asked several of Australia and New Zealand’s winemakers and oak suppliers for their comments.

Newly-inducted Baron of Barossa (Companion) Valmai Hankel gives a history of the wine fraternity, highlighting the many changes the group has undergone over the past 33 years.

Casella Wines chief winemaker Alan Kennett is using 1.1ML fermentation tanks to help avoid sluggish or stuck ferments.
This issue’s AWRI Report researches the importance of nitrogen management for optimising wine flavour and style.