Grapegrower & Winemaker March 2026 Freeview

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NZ Sauvignon Blanc defies global wine decline

In a global wine market facing headwinds and overall decline, New Zealand Sauvignon Blanc continues to stand out as a remarkable success story. Despite challenging conditions, this flagship varietal has not only maintained its position but has also expanded its influence in key export markets, offering a blueprint for the future of New Zealand wine. Over the past decade, New Zealand Sauvignon Blanc has achieved a compound annual growth rate (CAGR) of +3.6% (2015–2025), with particularly robust performances in the United States (+6.4% CAGR) and “Rest of the World” markets (+6.3% CAGR). Source: New Zealand Winegrower

‘A conversation between two hemispheres’: Penfolds reveals second Grange La Chapelle

This time last year, Penfolds broke new territory in the world of fine wine after partnering with iconic northern Rhone producer Hermitage La Chapelle on a 50/50 French-Australian Shiraz blend. This week, it has unveiled the second vintage of the cross-continental collaboration: the highly anticipated Grange La Chapelle 2022; again, a blend of 50 per cent La Chapelle Syrah, sourced from the steep slopes of the Hill of Hermitage, and 50 per cent Grange made from a collection of Barossa Valley, McLaren Vale and Coonawarra vineyards. According to Penfolds chief winemaker Peter Gago, this second release stands as a testament to the harmony, quality and expertise of each House. Source: Drinks Trade

Breeding new hybrid grape varieties for New Zealand

International grapevine breeding efforts have become increasingly focused on resistance to powdery and downy mildew. With the promises of fungicide reduction proved possible, and concerns about wine quality addressed, there is growing industry interest in whether newly-bred grape varieties have a place in the future of New Zealand viticulture. Through the Bragato Research Institute (BRI), New Zealand Winegrowers is investing in research to develop mildew resistant grape varieties specifically for the New Zealand wine industry. Source: Bragato Research Institute

Daily Wine News is a snapshot of wine business, research and marketing content gleaned from local and international wine media sources, with a focus on Australian news and content.

In this issue

“The fair market price in our region has been undermined by unscrupulous operators who have low-balled pricing, such that spot prices in our region now are well below what the fair market price was a month ago. $100-$150 per tonne less than what other wineries had been offering, because they have to compete with these underhanded operators dragging the price down and just making it very difficult for growers to stay in the industry.”

Paul Derrico, page 14

“We looked for a way of accelerating that composting process so that the nutrients could be recovered and reused. And that’s when we discovered the black soldier fly lava was basically designed by nature to do this. Its job is just to break things down, decompose things.”

Jeanine Malcolm, page 38

“We’ve built the brand from the ground up, bottle by bottle, label by label. It’s really been an all-hands-on-deck kind of journey. Each bottle should tell its own story. It’s not about chasing medals; it’s about capturing a moment in time — the vintage, the vineyard, and the people who brought it to life. The wine is what matters. The best compliment is always when someone opens a bottle, shares it with friends, and remembers it.”

Paul Thomas, page 62

“The wines have had strong direct-to-consumer and on-premise success and we have never had any pushback based on the choice of closure. I think the premium and terroir-led nature of our project leads to consumers that are probably more familiar with dealing with cork closure wines in the Australian market.”

Alex Beckett, page 74

The 11th Institute of Masters of Wine Symposium is coming to Adelaide, with registrations now open

Tickets are now on sale for the 11th Institute of Masters of Wine International Symposium, taking place in Adelaide from 15-18 April 2027, supported by hosts the South Australian government, and major sponsor Wine Australia.

This event is widely acknowledged as a highlight of the global wine calendar, bringing together industry leaders, experts and wine lovers, for four days of tastings, winemaker dinners, thought-provoking presentations and controversial debate.

Confirmed sessions include an exploration of how the wine industry can rebuild relevance, featuring Matt Deller MW, and a deep dive into the latest evidence-based research into old vines, moderated by Sarah Abbot MW, alongside debate around gene technologies in viticulture and discussion on how winemakers can maintain balance in a changing climate.

Wine Australia CEO Dr Martin Cole said the symposium provides a “fantastic” opportunity for Australian wine.

“Welcoming the leading voices of the international wine world to taste hundreds of wines, meet our winemakers and experience our regions firsthand allows us to showcase the innovation, quality and diversity shaping modern

Australian wine,” said Dr Cole. “This is a significant event that will provide both immediate and long-term impact for the Australian category. We’re confident that guests will come away with a renewed perspective on Australian wine and will share their discoveries around the world.”

Tastings will showcase exceptional wines and provoke debate, including a ‘unicorn’ tasting of some of the world’s most sought-after wines, moderated by Andrew Caillard MW, an old vines vs. young vines tasting featuring pairs of wines made especially for the symposium, and a masterclass delving into corks vs. screwcaps, comparing the same wines bottled under each closure.

South Australian Minister for Trade and Investment Joe Szakacs said Adelaide was “extremely proud” to be hosting the event next year.

“South Australia has 18 unique wine regions and more than 700 wineries, making our state the perfect destination for the global wine calendar’s premier event,” said Minister Szakacs. “At next year’s symposium, industry leaders, experts and wine lovers will get a taste of our premium wines across a range of varietals, grown in vast geologic and climatic conditions. We will be welcoming delegates at an exciting time for South Australia, with our economy

outperforming the rest of the country. We look forward to raising a glass with the global wine community and showcasing the very best our state has to offer.”

Symposium favourites will return, including the Master of Wine winemakers tasting, themed lunches, and opportunities to experience the host nation’s hospitality through an opening night BBQ, intimate winery dinners and closing night gala. Guests can also extend their experience, with nine curated trips to Australia’s renowned wine regions from Great Southern in the west to Hunter Valley in the east.

IMW executive director Sarah Harrison said the institute was “thrilled” to be coming to Australia. “We are thankful for the support we have received by our hosts, the South Australian government, and of major sponsor Wine Australia,” said Harrison. “The IMW’s mission is to foster excellence, interaction and learning across all sectors of the global wine community and the symposium is a prime example of that. Registrations are open to all and we look forward to seeing the greatest minds of the wine community come together to debate, network and learn.”

Tickets can be purchased at www. imwsymposium.com

Converting grape marc into fertiliser: the soldier fly solve

A transformative project in the Barossa is gaining international traction for its closed-loop solve for unwanted grape marc, which producers are hoping can double as a valuable vineyard fertiliser. Journalist Meg Riley spoke to Barossa grower Tammy Schutz and insect farmer Jeannine Malcom to learn more about how the trial is progressing, and what it could mean for the wine industry’s waste problem.

On its own, fresh grape marc is too acidic to be especially beneficial as a vineyard fertiliser. Once processed by black soldier fly larvae however, there are hopes that the previously unwanted winery waste could yield positive results for grapegrowers, providing both an eco-friendly avenue to dispose of grape marc and an end product that gives back to the vineyard.

In the Barossa, insect farmers Mobius Farms have been putting this theory to the test, using grape marc from Barossa wineries, which is then fed to the black soldier fly larvae (BSFL). The BSFL turn the grape marc into frass, (the insect’s excrement), which can then be used as a fertiliser on the vines at Schutz Barossa.

Enthusiastic about the results they have seen so far, Jeannine Malcolm from Mobius Farms and Tammy Schutz from

Schutz Barossa are eager to take the trials to the next level, and are seeking to collaborate with soil scientists to further investigate the benefits of the BSFL frass.

Tammy Schutz is a grower in the Barossa. She was already exploring sustainable avenues to pursue in the vineyard when she stumbled across the use of black soldier fly larvae to convert food waste into fertiliser, and discovered that Mobius Farms was running an insect farm, right in her backyard.

Mobius Farms began in 2020, started with the vision to accelerate the composting process of pig manure and subsequently minimise the greenhouse gas emissions resulting from discarded manure. As well as being popular land for grapevines, the Barossa is also home to a number of piggeries, and in their search for a solution to the manure

problem, Mobius Farms founders Chris and Jeannine Malcolm found black soldier flies.

“We looked for a way of accelerating that composting process so that the nutrients could be recovered and reused,” explained Jeannine Malcolm. “And that’s when we discovered the black soldier fly larvae was basically designed by nature to do this. Its job is just to break things down, decompose things.”

Through this process, not only does the black soldier fly larvae break down the organic waste, but their excrement (known as frass) can then be used as a fertiliser.

Schutz mused that if the grape marcturned-frass was effective as a vineyard fertiliser, the fly larvae could provide an efficient way to convert a common winery

Winery options: depth or surface filtration?

Filtration decisions are rarely theoretical in the winery — they’re made under pressure, with real wines, real timelines and real consequences. Drawing on hands-on cellar experience, winemaker and writer Paul Le Lacheur breaks down the practical considerations behind depth and surface filtration, cutting through the theory to focus on what matters on the ground: clarity, throughput, risk management and choosing the right tool for the job.

Choosing the right filtration method comes down to understanding your needs — throughput rates, how coarse or fine a filtrate is required, and the particle or microorganism size present in the wine.

The Australian Wine Research Institute (AWRI) defines filtration as the physical removal of particles held in suspension and/or the removal of microorganisms, recommending turbidity index (TI) as the initial indicator of wine clarity.

The reality in the cellar

Wines finishing fermentation contain a mix of large and small particles, along with colloidal material, all of which require removal. At this stage, wines are often well above 200 turbidity units (NTU).

While they may have been settled, many still require fining or centrifugation to improve clarity. Wines between 100 and 200 NTU may require macro-filtration, with particles ranging from 600-100 nm benefiting from coarse earth filtration using metal screens or earth media. As turbidity decreases and particles become finer (between 600 and 100 nm), a finer earth filtration may be required. Below 60 NTU, particulate matter is necessarily much smaller, and pad

Choosing the right filtration method comes down to understanding throughput requirements, the level of clarity required, and the particle or microorganism size present in the wine.

AT A GLANCE

● Filtration depends on clarity, risk and throughput

● T I and FI guide filtration decisions

● High NTU wines need preclarification

● Depth filters handle high solids

● Surface filters deliver sterile filtration

● Flotation suits medium–high solids

● Cr oss-flow enables high throughput

filters — often in conjunction with earth filtration — are typically used. A final microfiltration step, such as membrane filtration, may then be applied to remove yeast or bacteria.

Understanding the risks

‘Clear bright’ is generally used to describe wines at around, or under, 30 NTU. A commonly used bottling threshold is

less than 1.0 NTU. However, this alone does not guarantee that a filter medium will not block.

For this reason, a filterability test is required alongside turbidity measurement (Ribéreau-Gayon et al. 2006).

The filterability index (FI) describes the time required to block a specific filter medium during filtration. One litre of wine is passed through a 25mm, 0.45 µm

Cork & Composites

Tradition evolved – A new era for wine’s signature closure

Cork closures are evolving rapidly, combining traditional performance with modern quality control, sustainability credentials and renewed relevance for premium wines. As Australian and New Zealand winemakers prepare for another dynamic vintage and reflect on a year of change in wine packaging, cork has emerged not as a nostalgic relic but as a technical, sustainable and strategically relevant closure that continues to evolve alongside global market pressures and winemaking expectations. Drawing on recent industry developments from producers, suppliers and market analysts, Grapegrower & Winemaker looks at cork’s current role, the latest innovations that are shaping quality and consistency, and why many in the industry see cork not only surviving but thriving in a complex closure landscape.

For centuries, cork has been the quintessential wine closure — not merely for tradition, but because of its unique physical properties. Its cellular structure of suberin-rich cells creates a natural, resilient seal that enables micro-oxygen exchange critical to the slow, predictable evolution of fine wines over time. This intrinsic quality

underpins cork’s sustained preference for premium and age-worthy bottlings, a point reinforced again in recent industry developments.

In Australia, screwcaps may dominate many segments — particularly in white and fresh-to-market wines — because of their convenience and consistency in eliminating oxidised faults. Nonetheless,

natural cork remains influential for premium red wines and markets where traditional presentation influences perception and pricing. Cork’s status among collectors and trade buyers often aligns with quality expectations and echoes the sensory narratives wineries wish to express with long-term cellaring wines.