Home' National Liquor News : NLN APRIL 2018 Contents 22 | APRIL 2018 NATIONAL LIQUOR NEWS
PROSECCO MAKERS PUSH FOR FEDERAL SUPPORT
Wine producers from across Australia have hosted an event for Federal Parliamentarians in Canberra to showcase the
quality and importance of Australian Prosecco.
The Winemakers’ Federation of Australia (WFA) and Wines of the King Valley organised the event to highlight Prosecco’s
economic contribution and to help gather support to ensure producers’ rights to use and label the variety are maintained.
WFA President Sandy Clark, said: “Australian and international consumers are enthusiastically embracing sparkling
wine. This includes Prosecco which is outselling Champagne in some markets. To meet this growing demand, the
production of Prosecco grapes in Australia has tripled since 2015.
“The global market potential is huge, particularly in Australia, UK, US, New Zealand and a number of emerging Asian
markets. Growth projections estimate that the value of Australian Prosecco sales could reach $200 million within a few years.
The Australian industry is well-positioned to take advantage of this growth and we want to ensure that policy settings continue
to support this great opportunity to generate more jobs and investment in rural and regional areas.”
Australian Prosecco producer Ross Brown, Executive Director of Brown Brothers, said he was delighted to be in
Canberra along with fellow producers from around Australia.
“It’s a privilege to be in Canberra to showcase the breadth and quality of Australian Prosecco. Of course the bigger story
is the enormous economic potential that this grape variety holds for the Australian industry and the direct boost it will give
to our regional economies,” Brown said.
“Australian Prosecco is gaining a significant foothold in fiercely competitive and rapidly expanding international markets. That
makes us a target for other international producers trying to get an edge with consumers. We relish the opportunity to compete
on a level international playing field and believe that the potential returns for Australia’s regional economies are enormous.”
FERNGROVE LAUNCHES INDEPENDENCE
Western Australian winery,
Ferngrove Wines has launched a new
range of wines comprising a Pinot
Noir Rosé, Pinot Noir and a Shiraz,
with a touch of Pinot Noir.
The winery said the range has
come about as a result of it wanting
to break away and do something
special on its own.
“With our experience and
knowledge of Western Australia’s
wine regions, we wanted to make
a range of wines like no other,
wines that proudly show the best of
Western Australian winemaking and regions,” the winery said.
“In going our own way, we paid attention to current trends and
fashion. We focused on wines that our friends and family love to drink.
We wanted to create something with intriguing flavours and a rich,
The Pinot Noir Rosé features 100 per cent estate grown fruit from
Ferngrove’s Franklin River vineyard and enjoys a touch of dryness.
The fruit was harvested in the early morning, destemmed and pressed
straight through with very little skin contact to retain the desired salmon
pink colour. The wine was racked and had controlled fermentation prior
to blending and bottling within three months to preserve the freshness
The 2017 Pinot Noir enjoyed ideal conditions with the fruit ripening
perfectly with high natural acids. Speaking of the wine Ferngrove said:
“Late March/early April saw minimal rain and warmer temperatures
ensuring the berry sugars were high enough for the reds to reach their
potential, with Pinot Noir a standout.”
Speaking about the Shiraz and Pinot Noir blend the winery said:
“Maurice O’Shea famously produced a Shiraz/Pinot Noir blend, so
following in the footsteps of one Australia’s greatest winemakers, we
have released this unique blend from 100 per cent Estate fruit.
“With this blend, we have aimed to produce a mid-weight, dry red
wine style from the cool Great Southern in Western Australia.”
NEIL MCGUIGAN SAYS NATURAL WINE
IS JUST A ‘GRAPE-BASED BEVERAGE’
winemaker of the
year, Neil McGuigan,
has delivered a brutal
criticism of the natural
wine category describing
it as a “grape-based
National Liquor News at
ProWein in Düsseldorf,
McGuigan was asked
for his opinion on
natural or orange wine
which is wine made
with minimal or no
chemical or technical intervention and generally minimal or no sulphites for
preservation which can attract a unique or funky bouquet when smelling
“I am actually in the wine industry – that natural or orange wine is a
grape-based alcoholic beverage – it’s not really wine. We can turn people
I cannot support it at all,” he said.
When asked about targeting wine specifically to millennials, McGuigan
was equally evocative.
“I don’t recognise millennials as a trend – any wine company has got to
continue to evolve and also we have to be sustainable. We have embraced
all of the things you have to do to become a contemporary wine business
new wine styles, new varieties in the ground, solar panels and all of the
technology like wide bore crossflows and discharge centrifuge that you
must continue to embrace and continue to evolve your wine styles.”
McGuigan had some advice for wine companies looking to embrace
‘millennial’ consumers by creating fancy packaging and sub-standard
wine: “You’ll sell your first bottle, but you won’t sell your second. By all
means, innovate with wine styles and packaging – but don’t forget the
basics – you still have to make those basic varieties better this year than
you did last year.”
Links Archive NLN MAR 2018 NLN MAY 2018 Navigation Previous Page Next Page