Workshops

Zero to 200+

Differences between actual and perceived sugar levels in Riesling wines

In response to the growing interest in different styles of off-dry, sweet, ice and botrytis Riesling, this workshop will explore the taste balance of Tasmanian Riesling across a wide range of styles and residual sugars (from dry to 195 g/L). 

A complete analysis will be provided for each wine. Participants will use the ‘Riesling Index’ to score balance to explore the underlying principle governing sugar/alcohol/acid balance.

THURSDAY - WORKSHOP 02 (TASTING)

Taming the Pinot Noir terroir

The terroir journey for Pinot Noir doesn’t have to stop at the vineyard gate.

Managing the terrorism of terroir is an analytical and sensorial record of 12 Pinot Noir wines made by egotistical winemakers who can’t keep their hands off in the cellar - alternative yeasts, carbonic maceration, cold soaking, co-fermentations. 

THURSDAY - WORKSHOP 03 (SEMINAR)

It’s all to do with technique and timing

Spraying efficiency for control of botrytis, powdery mildew and insects

Andrew Landers - Senior Extension Associate, Cornell University
Katherine Evans - Senior Research Fellow, Tasmanian Institute of Agricultural Research

This workshop will interest commercial growers, viticulturalists and scientists - anyone involved in applying pesticides/supervising pesticide application to grapevines from research to commercial practices.

The workshop will study how we can dramatically improve deposition and reduce drift by adjusting the spraying machine. Methods of determining coverage will also be discussed.  Kathy Evans, Tasmanian Institute of Agricultural Research, will add value to the workshop by integrating the latest approaches to timing sprays for botrytis and powdery mildew,  two important grapevine diseases affecting cool climate regions worldwide.

THURSDAY - WORKSHOP 04 (SEMINAR*)

Have you considered hybrid grape cultivars?

This workshop will focus on the value and impact of hybrid grape cultivars on the industry in several ways, including recognition by the wine consuming public and by the wine industry that such wines can help expand wine markets and attract new wine drinkers. This workshop will include discussions by professional viticulturists and oenologists on the following subjects:

• History of viticulture and winemaking with Vitis species hybrids, especially those grown in New World wine regions
• Breeding and development of hybrid wine grape cultivars
• Vineyard management practices designed to maximize fruit and wine quality
• Winemaking challenges and strategies to achieve high quality and market-acceptable wines
• Examples of the success of wines made from such new hybrids, as demonstrated by top awards in international competitions
   

 * This workshop intends to include a small tasting

FRIDAY - WORKSHOP 05 (TASTING)

Can Tasmanian Pinot Noir compete successfully on the world stage?

This workshop will present 12 high quality Pinot Noir table wines from several Tasmanian sub-regions. They will be tasted blind against benchmark wines from Mornington Peninsula, New Zealand, Oregon and Europe.

An analysis of the wines will be presented to assist interpretation. The aim will be to define the optimal style of Tasmanian Pinot Noir in a global context.
 

FRIDAY - WORKSHOP 06 (TASTING)

Bubbles from three continents

A comparison of Méthode Traditionnelle Wines: Champagne, Cap Classique & Tasmanian Sparkling Wine

Comparative tastings will conducted for Brut, Blanc de Blancs, Late Disgorged and Rosé styles from Clover Hill (Tasmania), Jacquesson (France) and Graham Beck (South Africa)

Brief discussions will describe the background and philosophy of the business, characteristics of sparkling wines from the region, the viticulture, winemaking and marketing.

FRIDAY - WORKSHOP 07 (SEMINAR)

Can we produce better Pinot Noir and sparkling wine?

Pinot Noir and premium sparkling wines are important products for the Tasmanian wine sector. Cost of production is high in cool climates, so it is very important to maximise quality and ensure good economic returns.   The primary source of quality is the fruit—vineyard management is critical in a cool climate.

The effects of canopy manipulation and vine nutrition on fruit quality, with subsequent effects on wine, will be examined. The production of red wines and sparkling wines can also be strongly influenced by the winemaking process: the effects of winemaking methods on wine quality  will be examined. The program will include presentations from researchers working on viticultural and winemaking aspects of Pinot Noir and sparkling wines production.

FRIDAY - WORKSHOP 08 (SEMINAR)

Building vineyard biodiversity for improved wine quality and business profitability

Wine producers, consumers and traders are becoming increasingly environmentally conscious and wine tourism is becoming more important. Improving vineyard biodiversity has many benefits including helping to keep pest and diseases in check and helping to reduce soil erosion and chemical run off.

There is an increasing desire among wine producers to preserve the natural features associated with the vineyard surrounds. The enhancement of biodiversity in the vineyard takes into consideration a complex range of interactions, which take place between the fauna, flora and the natural balance of the environment. A panel of speakers will discuss how building biodiversity can provide a range of benefits which have the potential to improve vineyard health and aesthetics in a number of ways.