The first London tasting of 2011 right bank wines has confirmed oenologist Denis Dubourdieu’s comments that the vintage is as varied as the bizarre weather patterns that produced it. In his annual report the renowned consultant talks about the ‘unpredictable consequences’ of the incredibly hot spring, cool July, rainy August and Indian summer. Winners this year are Merlot-based wines on clay and limestone soils, Cabernet Sauvignon on gravel and clay-gravel, the Botrytised sweet wines of Sauternes and Barsac, and the whites of Pessac, reports Decanter.

The reputation of Central Otago wine, along with a carefully limited volume of fruit and good marketing, is keeping the industry alive in the region despite signs it is facing tough times in other parts of New Zealand. The twice-yearly survey by business advisers Markhams said adverse weather, bulk wine sales and exchange rates were “dealing blows to an already fragile industry”. A lack of confidence in government policy and vagaries of fruit supply were adding to the situation. However, the survey showed that 67% of Central Otago respondents were positive about the coming year, reports Otago Daily Times.

Brown Brothers released three award-winning wines from its Patricia range on St Patrick’s Day on the weekend, a significant date for the family-owned wine company. The Patricia range of wines was launched in 2003 as a tribute to Brown Brothers’ much-loved matriarch, Patricia Brown – who celebrated her birthday on St Patrick’s Day – in recognition of her love and passion for the business, reports The Shout.

Wildlife volunteers say 23 kangaroos used as a tourist drawcard at award-winning Jacob’s Creek winery were found in what they believed was a malnourished state – so apparently neglected that some were in “shocking” pain from untreated injuries. Jacob’s Creek, owned by French company Orlando Wines, is one of Australia’s best-known international brands. Its tourist centre in the Barossa Valley this month won the Australian Tourism Award for best tourism winery and best restaurants and catering services, reports News.com.au.

It was all hands on deck this week, as Gladstone High School began the massive task of harvesting their grapes for vintage. The school operates a vineyard under its agricultural program, and chemistry students are able to put their skills to the test with the actual winemaking. This year’s quality is looking outstanding, something agricultural teacher Dean Humphries is quite proud of. Across the three acres, the school collects one tonne of grapes to make their own Shiraz, and five tonnes goes to Taylor’s Wines in Clare, reports The Flinders News.

Adverse weather conditions, bulk wine sales, volatile exchange rates, a lack of confidence in government policy and the vagaries of fruit supply and demand are all dealing blows to an already fragile industry, according to the latest Markhams wine industry business confidence survey. Whilst many wineries remain “carefully optimistic” about the year ahead, nationally the poor weather conditions have impacted on fruit volumes, with lower yields expected, particularly in Marlborough, reports Voxy News.

The grape harvest, which is under way for early varieties in the Auckland and Gisborne regions, is expected to be smaller than usual. The harvest is running about a fortnight behind last year due to wet and cool weather conditions during summer which slowed down the ripening process. New Zealand Winegrowers estimates the harvest will be 300,000 tonnes this year – a fall of about 30,000 tonnes on last year, reports Radio New Zealand News.

Advertising is most effective when it creates an image or story that consumers can connect with on an emotional level, proved by Gallo with its successful late 1980s campaign. So why aren’t more wine brands following suit, asks Jonathan CahillIn. In the world of marketing, the wine industry is an enigma. Much of marketing is concerned with emotions. One of the most useful definitions of a brand is that it is something consumers buy for its emotional benefits, whereas a product they buy for its functional one, reports The Drinks Business.

Since 58% of shoppers are willing to trade up on wine, but only 11% do, Pernod Ricard is stepping up its premium push. That’s according to research of 2,500 consumers carried out by PRUK – almost 60% said they were willing to spend more than £7 on a bottle. Deputy managing director Simon Thomas said that move to premium was spurred on given light wine is in decline – volume fell 2.3% in the last year – so that “a new and accessible source of value growth is required”, reports Harpers Wine & Spirit.

A Chinese wine was launched yesterday in Beijing for 900 yuan ($142) per bottle. Some already consider that price outrageously high, others woefully low. If the price sticks, this could mark the emergence of Chinese wine into the realm of fine, high-price wines, which are predominantly French, writes Jim Boyce in The Wall Street Journal.