Grape growers fear smoke taint damage from burning-off in Western Australia's Great Southern
WA Country Hour
By Fiona Pepper
1 March 2016
http://www.abc.net.au/news/2016-03-01/w ... ff/7211336
An online burning-off register has been introduced in the Shire of Cranbrook in Western Australia's Great Southern to try and alleviate ongoing tension between local grape growers and farmers.
March 1 marked the beginning of the restricted burning period in the Cranbrook Shire and many surrounding shires.
This burning-off period coincides with grape harvest.
In the Frankland River region within the Cranbrook Shire there are many vineyards and blue gum plantation sites.
Blue gum plantation farmers in the area take advantage of the restricted burning-off period to prepare for seeding and clean up plantation sites.
Neighbouring grape growers are concerned that blue gum burning poses a serious threat to the quality of their grapes because of increased risk of damage from smoke taint.
Smoke taint has a cumulative impact caused when smoke compounds bind to grapes, giving the wine a smoky characteristic that can make the wine unsaleable.
Register of planned burns
The Cranbrook Shire has been involved in discussions between both parties, and has developed a burns register system which notifies grape growers of the location and date of planned burning off of blue gum plantation sites during the restricted burn period.
Grape growers are encouraged to contact neighbouring properties directly if they are concerned a scheduled burn poses a threat to their grapes.
Shire of Cranbrook chief executive officer Peter Northover said the register had evolved after the shire sought legal advice.
"We've got two competing interests here. We've got the grape growers who are keen to get their grapes off without being tainted, understandably," Mr Northover said.
"And we've got the farmers who are keen to turn their huge investment back into some sort of cropping that provides for a return on that investment.
"So it's very much about economics."
Smoke taint may have legal implications
Frankland River Wine Makers and Grape Growers Association president Hunter Smith said in recent years the wine industry had been subject to tighter specifications when it came to smoke taint.
He said the increased frequency of bushfires meant additional burning-off could be a serious threat to grape quality.
"A lot of people haven't been aware of the issue. Certainly March is a key period, the grapes are being harvested," Mr Smith said.
"Even though the [restricted burn] season may have effectively opened, we are asking landholders, stakeholders and tree farm companies to be as mindful as possible of the grape industry."
Mr Smith and other grape growers are adamant legal action will be taken if smoke taint is caused through neighbouring farms burning-off.
"If you do take the decision to light a fire, if the smoke does affect any grapes, then the person with that permit is very much liable," Mr Smith said.
Burning off legal with a permit, lawyer says
However, agribusiness lawyer Giovanna Tivisini said while farmers had a duty of care to neighbouring grape growers, if a burn was permitted it was a legal activity.
"To avoid any litigation, people need to sit down and communicate and work out a plan. There is always going to have to be compromise on both sides," Ms Tivisini said.
ABC Rural spoke with four blue gum plantation owners and cropping farmers operating within the Cranbrook Shire.
All parties acknowledged there were ongoing issues between farmers and grape growers in regards to burning-off in March in the Frankland area.
They all insisted that burning-off was necessary in March to prepare for seeding and clean up blue gum plantations.
Vintage 2016
Re: Vintage 2016
Forget about goodness and mercy, they're gone.
Re: Vintage 2016
Barossa Valley winemakers expect top drops after dry summer
891 ABC Adelaide
Posted 22 Feb 2016, 10:10am
http://www.abc.net.au/news/2016-02-22/b ... er/7188680
Barossa Valley wineries and grape growers are harvesting an early vintage with high hopes of top-quality wines after a dry summer.
"This year we're well underway — the dry season that we've had really right from winter has meant the vines got away to a good start and they've been growing happily and ripening their grapes," Barossa winemaker Louisa Rose told 891 ABC Adelaide.
"It's not the earliest that we've had [but] we've got quite a good crop on the vines this year, despite the dryness."
She said winemakers were confident of excellent reds from the current harvest.
"Some of the ferments that are in the wineries already are looking fantastic," she said.
"We've got quite small berries, particularly in the red varieties, so we've got beautiful rich colours and the flavour's looking great. I think potentially it could be a great vintage."
Some chilly early mornings in the higher hills of the Barossa Ranges were ideal conditions for whites too, she explained.
"The vines love that. The white grapes they rest overnight, they retain their acidity and their fine flavours and then they ripen during the day and get a bit of sugar — it's perfect," she said.
"I certainly wouldn't discount the whites, I think they could be lovely this year."
Some Barossa vines among world's oldest
Ms Rose said a fairly dry summer would not have worried some of the oldest vines in the Barossa.
"We have the oldest shiraz and grenache and mouvedre vines in the world here," she said.
"We've never had too many diseases, or phylloxera, so the vines have been growing in some cases for 150-160 years.
"Just imagine how far their roots go in that time, so I don't think they realise it's been a dry year. Those roots are so far down they'd be tapping into the ground water."
Harvest time involves long days and little chance to rest, the Barossa winemaker said.
"In 20 years we'll be digging some of these wines out of our cellars. It's such an inspiring time. Even though everyone's tired and working long hours, everyone's excited. We wouldn't be doing it if we didn't love it," she said.
"I think you have to be passionate about it, and a bit silly, but it's certainly not a nine-to-five job."
891 ABC Adelaide
Posted 22 Feb 2016, 10:10am
http://www.abc.net.au/news/2016-02-22/b ... er/7188680
Barossa Valley wineries and grape growers are harvesting an early vintage with high hopes of top-quality wines after a dry summer.
"This year we're well underway — the dry season that we've had really right from winter has meant the vines got away to a good start and they've been growing happily and ripening their grapes," Barossa winemaker Louisa Rose told 891 ABC Adelaide.
"It's not the earliest that we've had [but] we've got quite a good crop on the vines this year, despite the dryness."
She said winemakers were confident of excellent reds from the current harvest.
"Some of the ferments that are in the wineries already are looking fantastic," she said.
"We've got quite small berries, particularly in the red varieties, so we've got beautiful rich colours and the flavour's looking great. I think potentially it could be a great vintage."
Some chilly early mornings in the higher hills of the Barossa Ranges were ideal conditions for whites too, she explained.
"The vines love that. The white grapes they rest overnight, they retain their acidity and their fine flavours and then they ripen during the day and get a bit of sugar — it's perfect," she said.
"I certainly wouldn't discount the whites, I think they could be lovely this year."
Some Barossa vines among world's oldest
Ms Rose said a fairly dry summer would not have worried some of the oldest vines in the Barossa.
"We have the oldest shiraz and grenache and mouvedre vines in the world here," she said.
"We've never had too many diseases, or phylloxera, so the vines have been growing in some cases for 150-160 years.
"Just imagine how far their roots go in that time, so I don't think they realise it's been a dry year. Those roots are so far down they'd be tapping into the ground water."
Harvest time involves long days and little chance to rest, the Barossa winemaker said.
"In 20 years we'll be digging some of these wines out of our cellars. It's such an inspiring time. Even though everyone's tired and working long hours, everyone's excited. We wouldn't be doing it if we didn't love it," she said.
"I think you have to be passionate about it, and a bit silly, but it's certainly not a nine-to-five job."
Forget about goodness and mercy, they're gone.
Re: Vintage 2016
From Kay Brothers in McLaren Vale:
"The 2016 vintage is in full swing with around half of the estate harvested so far. A cold but dry winter produced a slightly late bud burst. This was then followed by an extremely dry spring limiting the final yield potential of the crop. Flowering conditions were favourable but late spring and early summer continued to be dry.
January started out quite warm which delayed veraison development and we welcomed 31mm of rainfall. The moisture was enough to refresh the canopies without causing any berry splitting. Soon the summer patterns became mild and we experienced a cooler than average February with only one day over 35 degC, ideal conditions for the final ripening period.
Harvest began with Muscat Blanc on the 29th January and the first reds – Block 8 Shiraz on the 17th February. Block 6 is booked in for the 8th March. Crop levels are close to their long time average, a welcome relief as 2015 was significantly down.
So far vintage conditions have been perfect with mild days and cool nights; the fruit quality so far looks amazing with the wines showing great colour and pronounced flavour intensity."
"The 2016 vintage is in full swing with around half of the estate harvested so far. A cold but dry winter produced a slightly late bud burst. This was then followed by an extremely dry spring limiting the final yield potential of the crop. Flowering conditions were favourable but late spring and early summer continued to be dry.
January started out quite warm which delayed veraison development and we welcomed 31mm of rainfall. The moisture was enough to refresh the canopies without causing any berry splitting. Soon the summer patterns became mild and we experienced a cooler than average February with only one day over 35 degC, ideal conditions for the final ripening period.
Harvest began with Muscat Blanc on the 29th January and the first reds – Block 8 Shiraz on the 17th February. Block 6 is booked in for the 8th March. Crop levels are close to their long time average, a welcome relief as 2015 was significantly down.
So far vintage conditions have been perfect with mild days and cool nights; the fruit quality so far looks amazing with the wines showing great colour and pronounced flavour intensity."
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Sam
Sam