WA winemakers want Coles and Woolworths in the firing line when a Senate inquiry looks at how lucrative tax rebates apply in the industry. Wines of WA chief executive Larry Jorgensen said the big retailers were pushing more of their labels onto liquor store shelves and cashing in on Commonwealth tax rebates of up to $500,000 a year. New Zealand wine producers are also claiming about $25 million a year under the wine equalisation tax rebate scheme.

Penfolds Magill Estate today unveils a new cellar door and restaurant to the public after a multi-million dollar redevelopment. The winery, one of the few single vineyards in the world located within city boundaries, will now offer a “world-class visitor experience” for both local and international guests.
Simon Marton, chief marketing officer, says the changes to Magill Estate include a state-of-the-art cellar door space repositioned at the front of the winery, and a new kitchen concept with indoor and outdoor dining.

Conducting marketing research in the wine industry is like hugging a porcupine. It’s hard to wrap your arms around, and you better know what you’re doing or else you can get hurt. The challenge is endemic to wine itself. With what other product do consumers get so overwhelmed by something so pleasurable where they doubt their own taste buds and defer to the opinions of “experts” to tell them what they should and shouldn’t like, and are often made to feel inferior for liking what they like (e.g., something sweet)?

Neudorf Vineyards is releasing the first of its wine library as it down-sizes its 35-year collection.
Co-owner Tim Finn said wine was stored from each vintage as a reference point and for vertical tastings. “The time has come to release some of these precious cellared wines. The library is full of memories of people and vintages, celebrations and heartache,” he said. “We remember each year so clearly, the interns from France Germany and the States, pickers from all over the globe, the wonderful smooth vintages and the ones of quiet desperation; 1995 springs to mind.”

The industry’s move away from BYO dining is about more than just the licensing and labour costs, writes our Industry Observer. I remember a time when you would grab a bottle from the fridge and head out to a restaurant for dinner. Seems simple and I’m not recollecting something from the dim dark past; even 20 years ago it was commonplace. A couple of companies even specialised in making little chilled carriers to get your bottle there safely – they even had one for a cask bladder – ahh the joy of youth.

A Barossa Valley winery will soon be sending one point five million litres of wine to China in a deal struck with a private company. Seppeltsfield winery will send two million bottles of wine to company Nanshan, China’s largest private winemaker. Managing Director, Warren Randall, said Australian wineries must tailor their product to the Chinese market. He said Chinese wine consumption is set to rise by one billion litres in the next five years and much of the growth will be imported.

Name the grape varieties behind these famous Italian wines: Gavi, Soave, Frascati, Valpolicella, Barolo, Brunello. If you’ve more than a passing interest is this hugely diverse wine country – there are hundreds of grape varieties in Italy, although many are the same but bearing different names – you might have heard of a few of them. They are, in order: the white grapes cortese, garganega, and malvasia (blended with trebbiano); and the black-red wine varieties corvina (blended with rondinella), nebbiolo, and sangiovese.

Winners of the Hunter Valley Legends Awards were announced last night at a ceremony held at Brokenwood Wines. A celebration to recognise the achievements of those who have made a major contribution to the region’s wine and tourism industry, the awards include winners in multiple categories. All eyes were on Ken Bray, Braemore Vineyard owner, as he was inducted into the “hall of fame” and named the 2015 Hunter Valley Wine Industry Living Legend. A significant addition to the “hall of fame”, Bray is the first viticulturist in the region to be awarded legend status.

Brand New Zealand can play a big role in the international market and create its own loyal followers, as its appeal of “clean and green” is very strong. However, a majority of overseas consumers are still unaware that their food originates in New Zealand, which is undermining the potential and opportunities of New Zealand food and beverages to leverage its international standing. So, the efforts to promote the premium brand image of New Zealand as “clean and green” needs a new approach.

THOSE pondering which elements make the best drop of wine may be surprised to learn different climates produce mixed results when it comes to wines made using the ‘cold soak’ process. Department of Agriculture and Food WA researcher Richard Fennessy compared Shiraz, Cabernet Sauvignon and Merlot from Swan Valley and Mt Barker to determine differences between hot and cool climate regions using the cold soak process.