Alternative Varieties Research in Western Australia Kristen Kennison, Richard Fennessy & Glynn Ward Department of Agriculture and Food WA
Why alternative varieties? Diversity and greater range of flavours Changing consumer preferences Consumers want new wine products including varietals, styles and blends Varieties and clones better suited to climate Producers want varieties and clones better suited to current and future climate Wine styles Producers want varieties and clones better suited to particular wine styles Quality Producers want improvements in grape and wine quality that come with clones and rootstocks
Evaluation of Alternative Varieties at Manjimup 54 new varieties and clones imported by DAFWA and WAVIA since 1998 Identified for their domestic and international market potential no information on their suitability and performance in WA wine growing regions Planted in Foundation Collection at Manjimup Horticulture Research Institute (MHRI, DAFWA) 18 varieties selected for evaluation trial at (MHRI) Planted in 2003, first crop evaluated 2007
Alternative Variety Evaluation Objectives Aims to identify grape and wine production potential and optimal management practices Evaluate growth and development, yield, fruit composition and wine quality Understand and develop optimum viticulture management practices for specific varieties Establish a readily available source block of vine material for industry
Origin White Red France Viognier Savagnin Pinot Gris Durif Gamay Fer Tannat Spain Tempranillo Italy Arneis Vermentino Lagrein Barbera Brachetto Germany Scheurebe Hungary Furmint Harslevelu Kardarka Russia Saperavi
Alternative Variety Trial Measurements Phenological development Yield parameters Pest and disease susceptibility Fruit maturity and quality Nutritional requirements Vigour Wine making Wine quality Sensory evaluation of wine
Small Lot Winemaking Facilities Dedicated small lot winemaking facility based in Bunbury Average batch size for 2010 was 14kg, this equates to only 8L per batch Proven methodology which in principal follows the typical commercial winemaking process
Alternative Variety Wine Styles & Treatments This has been the second year in which we have focused on matching wine styles to varieties In addition to using neutral winemaking techniques we produce a comparable wine utilising commercial winemaking techniques to accentuate unique varietal characters Aim to show what these varieties can achieve when made using common practice commercial techniques Sensory analysis of last years wines found that the majority of the wines produced using commercial techniques were better than the neutral versions
Techniques Skin Contact (whites) Run off (reds) Cold Soak (reds) Oak (reds) Yeast Selection (reds and whites) Fermentation Temperature (reds and whites) Maceration (reds)
White Varieties Harvest dates 2010 viognier arneis vermentino 9 March 18 March 19 April scheurebe savagnin
Red Varieties Harvest dates 2010 brachetto gamay durif tempranillo lagrein 18 March 1 April 6 April 13 April 19 April saperavi tannat barbera
Findings from Alternative variety evaluation Arneis Lifted blossom and lime aromas. A fine mineral palate with lime juice and floral flavours. Reminiscent of a fine Riesling. Scheurebe Orange blossom, sherbet and citrus characters on the nose. The palate is fresh and crisp, flavours of citrus and orange zest. Vermentino Pink grapefruit, mandarin, lemon rind and passionfruit aromas. Fine acid and textural structure, grapefruit and citrus flavours.
Harslevelu Aromas of peaches and pears with underlying citrus. The front palate is soft leading to a crisp finish, persistent flavours of peach and pear. Saperavi Colour is deep and inky. The nose is lifted with floral violet tones with black currants, cherry and citrus. Full bodied, chalky tannins, blackberry, cherry and floral characters.
Barbera Spicy plum with underlying pepper characters on the nose. Medium bodied, firm acid core, fine tannins, raspberry and cherry flavours. Tannat The aroma shows sweet cherry, raspberry, currants and redskin lolly. Concentrated, medium bodied with soft tannins. Black cherry, raspberry and red currant flavours.
Varieties unsuitable for winemaking in 2010 Furmint: poor fruit set and berry development, highly susceptible to powdery mildew Kadarka: poor fruit set and development, fails to develop colour and ripeness. Highly susceptible to botrytis and majority of berries have slip skins. Kadarka Furmint
Future evaluation of alternative varieties Producer evaluation of 2010 varietal wines Winemaker evaluation wineshows More research on market potential and consumer preferences: alternative variety block at Manjimup used to produce wines for sensory preference studies with different groups of consumers (domestic, international) Evaluation of alternative varieties in a warmer climate establish trial at the Agriculture College in Harvey includes additional varieties more suited to warmer regions (eg Fiano, Alicante, Dolcetto, Pignoletto, Sciacarello, Chambourcin and Graciano) Link with other alternative variety evaluation trials and wine shows around Australia
Wine evaluation Wine Arneis Control Please indicate your preference for the below; Colour Dislike Neither like Like extremely or dislike extremely Aroma Flavour Body Wine style Commercial potential Additional comments
Sources of information Dry, P.R. (2004) Alternative varieties sourcing key viticultural, wine and market information. GWRDC Fact Sheet February 2010. Australian Alternative Varieties Wine Show. www.aaws.com Vinodiversity News. www.vinodiversity.com Kennison, K., Fennessy, R. (2009) Evaluation of Alternative Wine Grape Varieties in Manjimup Western Australia. Preliminary Variety Report 2009. Dept. Agric. & Food WA. Jones, G.V. (2006) Climate change and wines: observations, impacts and future implications. Wine Industry Journal 21 (4): 21 26 Jones, G.V. (2008). Climate change impacts on terroir: how have viticulture terroirs changed and what does the future hold? Presentation of Miegunyah Distinguished Visiting Fellow, Melbourne University, 7 May 2008