Program

9:00am

Opening session of the 8th ICCS

Welcome to the 8th International Cool Climate Symposium

Official opening and State welcome

Symposium keynote: What's hot about cool climate?

Defining cool climate viticulture and winemaking

11:00am

Session 2: Managing vineyard variability

Applied geomatics - joining the dots between vine physiology, wine quality and remote sensing

The provenance of Pinot Noir … at the level of regions, vineyards, vines, bunches and berries. ABSTRACT 

Vineyard variability in Marlborough, New Zealand: characterising spatial and temporal changes in fruit composition and juice quality in the vineyard. ABSTRACT

Climatic influences on vine hardiness - vine assessments and use of protection practices. ABSTRACT

1:30pm

Session 3: Making it and tasting it

The role of indigenous yeast in the production of cool climate wine styles. PRESENTATION

Comparison of tannin and pigment outcomes in Pinot Noir wine from six commercial yeast strains and sequentially inoculated wild fermentation. ABSTRACT 

The influence of maceration techniques on Pinot Noir tannin and pigment profiles. ABSTRACT

Influence of fruit processing methods and ferment temperature on Sauvignon Blanc wine composition. ABSTRACT

The nature of perceived complexity in wine. ABSTRACT

3:30pm

Session 4: Sparkling wines - Old World and New World

Classical Champagne production and a transition to new styles.

A new world approach to sparkling wine production. ABSTRACT

An investigation into the effects of the separation of different press fractions on the characterisation of musts and wines destined for sparkling wines. ABSTRACT

The role of cool climate viticulture in the preservation of national identity: the case for Champagne. ABSTRACT

9:00am

Session 5: Understanding flavour and aroma in cool climate grapes and wine

Ultraviolet light - the overlooked climate parameter affecting quality of cool climate wines. ABSTRACT

Factor affecting the reaction kinetics of 3-MHA and 3MH in Sauvignon Blanc. ABSTRACT 

Why should New Zealand Sauvignon Blanc wines be 'drink young'? ABSTRACT

The impact of cropload and fruit exposure on rotundone concentration at commercial harvest in New Zealand Vitis vinifera L. Syrah. ABSTRACT

Four chemicals that influence the aroma of New Zealand Pinot Noir wine - ethyl octanoate, ethyl decanoate, phenethyl alcohol and benzaldehyde. ABSTRACT

11:00am

Session 6: Sustainability - an emerging trend and future challenge

Balancing the carbon ledger in the wine sector.

Disease resistant grape varieties for cool climates.

Coccinellidae and ladybug taint in cool-climate wine regions - the threat and sustainable prevention practices. ABSTRACT

Aerated compost tea from immature compost suppresses grapevine powdery mildew and botrytis bunch rot. ABSTRACT

1:30pm
- 4:30pm

Concurrent workshops (afternoon tea included)

Workshop 1: Zero to 200+ Differences between actual and perceived sugar levels in Riesling wines(tasting)

Julian Alcorso, Winemaking Tasmania (PRESENTATION); Andrew Pirie AM, Pirie Tasmania

Workshop 2: Taming the Pinot Noir terroir (tasting)

Workshop 3: It's all to do with technique and timing. Spraying efficiency for control of botrytis, powdery mildew and insects

Workshop 4: Have you considered hybrid grape cultivars?

9:00am

Session 7: Cool climate varieties and styles

Alternative varieties for a cool climate. ABSTRACT

Riesling - the noble cool climate variety. ABSTRACT

Riesling myths and legends. ABSTRACT, SPEAKING NOTES,

Profiling Pinot Noir wine climates worldwide. ABSTRACT

11:00am

Session 8: Selling the cool climate story

9the International Cool Climate Symposium

Why cool climate? … views from a producer at the coal face.

Using new media to deliver the cool climate message. ABSTRACT

Selling the cool climate story

Concluding comments

2 pm - 5pm

Concurrent workshops(afternoon tea included)

Workshop 5: Can Tasmanian Pinot Noir compete successfully on the world stage? (tasting)

Workshop 6: Bubbles from three continents. A comparison of Méthode Traditionnelle Wines: Champagne, Cap Classique & Tasmanian Sparkling Wine (tasting)

Workshop 7: Can we produce better Pinot Noir and sparkling wine?

Workshop 8: Building vineyard biodiversity for improved wine quality and business profitability

9:00am

Viticulture colloquium(includes break for morning tea)

Rootstock effects on Pinot Noir fruit composition with and without shoot thinning and lateral removal. ABSTRACT

Chardonnay (Mendoza clone) fruit set and berry size classes are affected by rootstock. ABSTRACT

Sauvignon Blanc yield management in Marlborough, New Zealand, and the importance of measuring seasonal yield components. ABSTRACT

Response to soil and leaf N application on vine N status and juice amino N concentrations in a Riesling vineyard in the upper Rhine Valley. ABSTRACT

Evaluation of in-row cover cropping as a vineyard management tool. ABSTRACT 

Unlocking the secrets of terroir - quantification of soil mineralogy in vineyards. ABSTRACT

The influence of leaf area:fruit weight ratio on timing of varietal phenology and maturation. ABSTRACT

Preflowering defoliation reduces bunch compactness and rot losses in red and white grapes. ABSTRACT

Modelling harvest date and disease severity to forecast botrytis bunch rot risk in New Zealand and Australian vineyards. ABSTRACT

Botrytis bunch rot observations following mechanical thinning. ABSTRACT

Biological control of Botrytis cinerea in grapes. ABSTRACT