Sunday, 20 July 2025 | Starting at 8:30am
Duration: 150 minutes
Price: $190

Abstract

In the face of escalating challenges such as high weed pressure, climate change, and inefficiencies between business operations, we (Lowe Family Wine Co.) implemented a holistic management framework to enhance resilience and productivity across our vineyard and integrated business model. Our approach involves hands-on regenerative farming practices aimed at improving soil health, increasing soil organic matter (SOM) and carbon (SOC), and bolstering the vineyard's resilience to environmental stressors. Key interventions include mechanical weed removal, the introduction of diverse cover crops, incorporating animals into the vineyard system, and biological pest control methods, leading to enhanced soil moisture retention and improved pest management.

Simultaneously, we restructured our business under a unified brand, streamlining operations and diversifying offerings to mitigate risks. We adopted function-stacking strategies, where each action generates multiple beneficial outcomes—illustrated by our sheep flock’s integration into vineyard management, enhancing soil health while providing multiple streams of meat for our culinary operations.

This seminar will detail our multi-faceted responses to the identified challenges, showcasing how a biodynamic approach transformed our farm and business into a self-sustaining ecosystem. The outcomes demonstrate significant improvements in productivity and quality. Our journey exemplifies the potential of holistic management and function-stacking as pathways to a more sustainable and resilient agricultural and business model.

Benefits to industry

1. Enhanced productivity and quality: The seminar will showcase methods that increase both crop yield and product quality, providing actionable insights for farmers facing similar challenges.

2. resilience to climate change: Attendees will learn strategies to adapt farming practices to mitigate the adverse effects of climate change, ensuring long-term sustainability and productivity.

3. Integrated farming and business models: The seminar will illustrate the benefits of unifying farming and business operations, promoting efficiency, resource optimization, and reduced waste.

4. Regenerative agriculture practices: Participants will gain knowledge about regenerative practices that improve soil health, biodiversity, and overall farm ecosystem resilience.

5. Innovative pest and weed management: Insights into biological control methods and function-stacking strategies will provide attendees with effective alternatives to chemical pest management and weed control.

6. Diverse revenue streams: The seminar will highlight the advantages of diversifying offerings within a business, showcasing how integrated operations can create multiple revenue sources.

7. Sustainable resource management: Attendees will learn about innovative practices for waste reduction and recycling within farm operations, promoting sustainability.

8. Collaborative ecosystem approach: The seminar will advocate for a holistic view of farming and business as interconnected systems, encouraging collaboration among stakeholders for better outcomes.

9. Practical case studies: Real-world examples will provide attendees with relatable insights and inspiration for implementing similar strategies in their own operations.

10. Future-proofing agricultural practices: By focusing on long-term strategies and adapting to changing conditions, the seminar will help participants prepare for future industry challenges. These benefits will not only help farmers and businesses improve their operations but also contribute to a more sustainable and resilient agricultural industry overall.

Sunday, 20 July 2025 | Starting at 8:30am
Duration: 150 minutes
Price: $190

Abstract

Join us for an interactive and informative workshop focused on safeguarding Australia's vineyards through best-practice biosecurity, pest, and disease management. Participants will gain insights into the latest research on key biosecurity threats, including crown gall, grapevine viruses, grapevine trunk diseases, scale and phylloxera.

A highlight of the workshop will be the immersive biosecurity simulation game, where participants will take on roles as industry stakeholders and work together to identify, contain, and manage a simulated biosecurity threat. This engaging exercise mirrors real-world challenges and emphasises the importance of collaboration, vigilance, and adherence to biosecurity protocols in preventing the spread of pests and diseases.

Whether you're looking to stay ahead of the latest industry developments or experience hands-on learning in biosecurity management, this workshop offers valuable knowledge and practical tools to enhance vineyard protection and sustainability.

Benefits to industry

This workshop will equip participants with the latest research and innovative strategies to tackle biosecurity threats, pests, and diseases. Attendees will gain actionable insights into managing critical challenges like crown gall, grapevine viruses, grapevine trunk diseases, and phylloxera. By exploring cutting-edge technologies such as dsRNA, BioClay, UVC, and mechanical shaking, as well as receiving updates on fungicide resistance, participants will learn how to adopt more effective, sustainable practices for vineyard protection.

The biosecurity simulation offers a unique, hands-on experience, helping industry stakeholders understand the real-world dynamics of managing biosecurity threats. By fostering collaboration and promoting vigilance, the workshop will help strengthen biosecurity protocols across the sector, ultimately reducing the spread of pests and diseases.

Overall, this workshop will empower the wine industry with the tools, knowledge, and practices needed to safeguard vineyards, ensuring long-term sustainability and resilience.

Sunday, 20 July 2025 | Starting at 8:30am
Duration: 150 minutes
Price: $220

Abstract

In 2019, a block of mature Cabernet Sauvignon vines in Margaret River were grafted with 12 different clones of Cabernet. Since 2022, vineyard observations have been taken from this randomised and replicated trial site and standardised small-lot wines made. A cumulation of three consecutive seasons of vineyard performance data has been collected providing insights into how the clones compare in terms of yield, berry and bunch weight, and vegetative growth.

This workshop will provide attendees with information collected on the performance of 12 clones with origins from Western Australia, South Australia, Bordeaux and California. Attendees will also experience a unique opportunity to taste two vintages (2023 and 2024) of small-lot wines made from this trial which have been made following a standardised process so to optimise clonal expressions.

Benefits to industry

Information delivered in this workshop will equip producers with information to assist in future decision-making when considering which clones of Cabernet Sauvignon to plant or re-work in their vineyards.The learnings from this activity provide producers with evidence of the benefits of clonal diversity in varietal plantings and how integral clonal selection can be on vineyard performance and wine attributes and quality.

Sunday, 20 July 2025 | Starting 8:30am
Duration: 150 minutes
Price: $190

Abstract

Autonomous vineyard vehicles can help manage labour shortages, increase the hours of work that can be performed in a day and reduce production costs. A range of autonomous systems have come to market in recent years, including robots, kits that can be retro-fitted to existing tractors, and natively autonomous tractors. At this workshop you will hear from early adopters that are using these machines for spraying, mowing, weeding, trimming and other tasks in Australian and New Zealand vineyards. Learn what tasks these systems perform well and where more work is still needed. Find out how things have developed in the 3-years since the last AWITC. Could they be applied in your vineyard now?

Benefits to industry

This workshop will provide attendees with the latest information on autonomous vineyard vehicles. You will hear first-hand experiences from early-adopters of a variety of different styles of equipment.

Sunday, 20 July 2025 | Starting at 8:30am
Duration: 150 minutes
Price: $220

Abstract

This workshop will provide a comprehensive exploration of the rapidly evolving field of no and low alcohol wines, focusing on the latest research, innovative production techniques, and best practices. We will present recent sensory and compositional analysis of dealcoholised wines, focusing on before and after chemical fingerprints. Insights will be shared on preparing wines for dealcoholisation and optimising their flavour profile and stability. We will explore the use of additives to enhance mouthfeel and address sensory deficiencies in no and low alcohol wines. The workshop will also cover the transition from new product development to full-scale production, highlighting strategies for scaling up.

Attendees will gain guidance on best practices for producing high-quality no and low alcohol wines, covering all stages from grape growing and winemaking to post-dealcoholisation stability and shelf life. This workshop aims to equip participants with the latest knowledge and practical tools to navigate the complexities and opportunities within the no and low alcohol wine market.

Benefits to industry

No and low alcohol wines are a product category that is very quickly increasing in relevance and market share. As this category is quite new, many wine businesses are interested in developing products in this space, but are unsure about how to do so. This workshop will provide tools and guidance to navigating the development and production of these products - what you need to know and what to look out for. This workshop was very popular at the last AWITC - was oversubscribed and had many people standing in the back of the room that didn't have a seat just to hear the panellists.

Sunday, 20 July 2025 | Starting at 8:30am
Duration: 150 minutes
Price: $220

Abstract

‘Flint’ can be a highly sought after character in premium wine, especially in Chardonnay. For this reason, techniques to modulate this character in a reliable and cost-effective way while avoiding the production of undesirable volatile sulfur compounds are needed. However, little is currently known about the formation and modulation of the compounds thought to be responsible for this character. With insights from both industry leaders and researchers, this workshop will explore the current knowledge on different winemaking techniques to modulate the ‘flint’ character during fermentation and ageing and will demonstrate the effects of some of these techniques through an interactive wine tasting.

Often, oak characters are seen in premium wines alongside ‘flint’, due to the use of barrel fermentation and/or barrel ageing. Recent findings on the prevalence of these characters in Australian wines will be discussed, as well as a discussion about the similarities and differences between oaked and smoke-exposed wines.

Benefits to industry

This workshop will provide winemakers with techniques for the modulation of the flint character in Chardonnay wine, which may assist in the reliable and cost-efficient formation of this character during winemaking. They will also gain an understanding of the relationship between flinty, oaky and smoky characters in wine.

Sunday, 20 July 2025 | Starting at 8:30am
Duration: 150 minutes
Price: $220

Abstract

Smoke taint is estimated to have cost individual businesses in the Australian wine industry a combined loss of over $1.6 billion over the last 20 years. Losses arise from the inability to market grapes and wine from smoke-affected areas or grapes being downgraded in quality due to the risk of smoke taint. Australia is a world leader in smoke taint research, which has resulted in a sound understanding of risk factors and a suite of tools for predictive modelling and management of smoke taint effects in grapes and wine. This workshop will apply a holistic approach to the currently available solutions from vine to wine, and bring them together for the first time in an interactive and practical format. Presenters will show how learnings from research have been applied in catastrophic smoke events in vineyards, and how wines can be successfully made while minimising risk of smoke taint and the associated economic loss.

This is a practically focused workshop, based on a wide range of research findings from the last decade. Participants will learn from industry experts, solution providers, researchers and each other to:

• Apply the practical benefits of information arising from the 2019-20 bushfires

• Implement tools and options for prediction and management of smoke taint from vineyard to bottle

• Understand how smoke taint risk can be tracked continuously throughout the season and in real time

• Taste a range of bushfire smoke-affected wines made by industry since 2020

• Demystify the different analytical methods for grapes and wine and their interpretation

• Explore real-life experiences from grapegrowers and winemakers in responding to a smoke event

• Understand how State fire management authorities and grape and wine producers can work together to manage risks to vineyards from controlled burns.

Benefits to industry

Despite the mild summers experienced recently, frequency of bushfires is expected to increase in a changing climate, and controlled burn programs aiming to minimise their impact often occur near vineyards. Management of fire and smoke will be an ongoing issue for Australia’s grapegrowers and winemakers. This workshop will pull together key outcomes from current and historical smoke taint research to showcase how practical options can save crop and wine loss and provide economic benefit.

Benefits to the grape and wine sector include:

• Enhanced knowledge: Grapegrowers and winemakers are equipped with the latest research and techniques to help them manage smoke taint effectively, and are able to apply them at key decision points.

• Risk mitigation: Growers and winemakers have strategies to cope with smoke from any fire event, minimising stress and the risk of financial losses.

• Consumer confidence: Consumer trust is strengthened through education and transparency in management of smoke by wine producers and implications for wine quality.

• Community resilience: Better communication and collaboration within the wine community and with fire management authorities builds a stronger, more resilient Australian wine industry.

Sunday, 20 July 2025 | Starting at 8:30am
Duration: 150 minutes
Price: $190

Abstract

What makes sense for a large commercial winery, doesn’t necessarily work for a boutique site, but that doesn’t mean you can’t benefit from high-end, smart automation. The workshop will focus on realistic and cost-effective automation and engineering solutions for small to medium size wineries, that don’t overcapitalise. Participants will learn how they can consolidate; save time and money; reduce errors; and improve quality.

Time is money and labour, water, waste disposal and energy are no longer cheap and reliable. We will look at how to assess, monitor and benchmark your operations so that you have the right data to make the right choices. Using these tools, you will then be able to determine what your opportunities for improved efficiencies are, including how to get the most out of your current systems.

The cost of not updating your equipment and systems with new technology and automation could cost you more in the long-term, but you still need to get a realistic return on your investment – we’ll look at how to find economically sensible solutions that get results.

By demystifying the world of automation, robotics, power and systems integration, wineries will be able to determine what would work best for them. The speakers will be discussing examples and case studies of recent projects that have implemented some of these technologies and systems, providing real-time data and results. We will look at small, simple solutions that can be implemented straight away, through to the benefits of high-end automation and self-sufficient power supply.

Benefits to industry

With the broader wine industry facing a difficult financial climate and many smaller businesses struggling financially, investing in new technology and equipment doesn’t seem viable or even possible for many. However, there are a lot of low-cost options that can be done to help cut operating costs.

Nothing last forever and many wineries are facing end-of-life for their equipment, so it’s important to know what the options and considerations are before committing to expensive purchases. There’s been incredible advancements in large-scale automation and innovations for wineries in recent years, but it’s difficult for many small to medium sized operations to understand what would work for them.

There is a great opportunity to make wineries more environmentally and financially sustainable, while improving quality and productivity. Benchmarking and data directly feeds into improved efficiencies, so we want to encourage wine businesses to utilise the Sustainable Winegrowing Australia tools and resources to assess their operations, enabling more tailored solutions that fit the business’ needs.

Sunday, 20 July 2025 | Starting at 8:30am
Duration: 90 minutes
Price: $160

Abstract

The workshop will explore the current regime for the Wine Equalisation Tax (WET), including the products that qualify for WET, the rebate system and corporate group limits on rebates, intellectual property related rebate checks, and export consequences. It will also explore topics that the presenters believe will become relevant to WET in the short-term future, including recent developments in product classification, arrangements aimed at claiming rebates in excess of the $350k threshold and potential changes to volumetric calculation. Speculation will also occur as to whether there will be challenges to the continuation of the rebate or in any changes to it, and what form that may take. Finally, the speakers will also touch on the comparable scheme for excise products (beer and distilled spirits), and possible alternate models, including looking at the recent UK duty system overhaul.

Benefits to industry

It has been close to eight years since the last time that WET was subject to legislative amendment. There is a strong chance that the taxation regime will change again in 2025, quite possibly before the AWITC. The WET is a core business cost for members of the wine industry and is currently a unique system which applies only to wine. In the face of changes, it will be key for attendees to be able to get a full picture of the current situation, and prepare for any changes.

Sunday, 20 July 2025 | Starting at 8:30am
Duration: 150 minutes
Price: $190

Abstract

Leading wine business consultants Peter McAtamney of Wine Business Solutions, and Rowena Curlewis of Denomination branding design, have joined forces to run this informative workshop.

The Australian wine industry has been under immense pressure in recent years. The first part of this workshop, run by Peter, is designed to show businesses of all sizes what they can do to sure up profitability and sustain wine businesses through generations.

The second part of the workshop, facilitated by Rowena, will focus on short cuts to create a powerful wine brand. The wine category is overwhelming to almost every consumer, and brands need to break clear of this cluttered category if they are to reach the eyes, minds and hearts of consumers. Exploring the science of Systems 1 and 2 thinking, the power of building Distinctive Brand Assets and Emotional Storytelling in order to build brand salience, Rowena will use examples from Australia and around the world to demonstrate her thinking.

Benefits to industry

Firstly, the key aim is to show businesses what needs to be done to ensure better levels of profitability.

Secondly, creating compelling and powerful wine branding is essential to long term profitability of wine businesses.Yet these businesses often misunderstand what makes a brand powerful, and so waste money inproducing a pretty/bold/conventional (name your pick) that will not achieve the ambitions of thatbusiness. In such a competitive retail market domestically and globally, it is critical for businesses tounderstand how consumers think and behave. This workshop will give participants insights and tools intohow to create powerful memory structures and emotional connections with consumers.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 150 minutes
Price: $220

Abstract

As yourself a couple of questions:

Q. What was the last big step change in innovation in Australian Viticulture?
A. Machine harvesting

Q. What is your plan to improve your vineyard sustainability? What could be both the next step change and tool to improve vineyard sustainability?
A. Disease Resistant Grapevines

This workshop focuses on the adoption and implementation of disease resistant varieties in your vineyard. We’re taking wine quality as a given and will work through the what’s, how’s and why's of getting these vines in the ground and up and running.

Topics to be covered include:

• How the resistance works in theory and in the field.What disease are covered – fruit, foliage and trunk diseases.
• What’s required in the establishment phase.How many sprays are required and under what conditions.
• What are the potential reductions in inputs (tractor passes, chemicals, labour) and outputs/emissions.
• What else changes – can you modify other vineyard practices?
• What are the rules of engagement - Plant Breeders Rights, non-propagation agreements etc.
• Where are other countries up too? Naming and market acceptance.
• What are some of the varietal options looking to the future.

Benefits to industry

This workshop will progress the opportunity for the adoption of disease resistant grapevines in the Australian wine industry through providing greater implementation and agronomic information than has been previously provided to industry, and through articulating where there is the opportunity for sustainability and financial gain. It will also explore the risks and rules that accompany this opportunity. It addresses the following themes - climate change, pest and disease control, sustainability (environmental and financial) and varietal options.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 150 minutes
Price: $190

Abstract

Scale insects pose a significant challenge to vineyard health and productivity, impacting grapevine vitality and yield. This workshop brings together leading experts to share the latest research, field data, and practical insights on managing scale insect populations in Australian vineyards.

David Logan will provide an in-depth overview of the species and distribution of scale insects across commercial vineyards, highlighting trends and regional differences. Paul Cooper will explore the biology and behaviour of scale insects, including lifecycle dynamics, crawler emergence timing, and temperature-driven patterns, with a focus on the successful application of Integrated Pest Management (IPM) in the ACT region. Jenny Venus will discuss current control practices, evaluating their effectiveness and the factors influencing scale abundance in vineyards.

The workshop will conclude with collaborative round table discussions, allowing participants to share experiences, examine challenges, and brainstorm innovative strategies for sustainable scale management.

Participants will leave with actionable knowledge, improved monitoring techniques, and a stronger understanding of how to integrate biological, cultural, and chemical controls to manage scale insect populations effectively. This session is essential for vineyard managers, agronomists, and industry professionals dedicated to sustainable pest management in viticulture.

Benefits to industry

Improved Pest Management: Delivers key insights into scale insect biology and distribution, enabling growers to enhance monitoring and implement targeted control measures. Promotes the adoption of Integrated Pest Management (IPM) practices, reducing chemical reliance and fostering sustainable viticulture.

Cost Savings: Empowers growers with strategies to optimise control practices, minimising resource wastage and enhancing cost efficiency in scale insect management.

Sustainability and Environmental Stewardship: Encourages the integration of IPM practices into scale management programs, improving pest control outcomes, reducing environmental impacts, and bolstering the industry's reputation for eco-friendly practices.

Knowledge Sharing and Collaboration: Facilitates the exchange of ideas among industry professionals, driving innovation and fostering a collaborative approach to pest management challenges.

Preparedness for Future Challenges: Equips participants with the knowledge to anticipate and adapt to the impacts of climate change on scale insect behaviour and distribution, ensuring long-term resilience.

Enhanced Vineyard Productivity: Provides growers with actionable information to improve scale management, promoting healthier grapevines, increased yields, and higher fruit quality by mitigating the adverse effects of scale insects.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 150 minutes
Price: $190

Abstract

The One Basin CRC is an industry-led, collaborative partnership established to build a more productive, resilient, and sustainable Murray–Darling Basin for current and future generations. With a purpose of growing value from water in a changing world, the One Basin CRC is working towards solutions that will support and reduce the Basin’s exposure to climate, water and environmental threats, and build capacity to adapt and thrive with shifting global drivers.

The CRC is supporting a wide range of projects that are directly relevant to the wine industry. These will include work to:

• Demonstrate the treatment of brackish ground water as an irrigation source, especially for seasons when water allocations are reduced.

• Improve our understanding the potential impact of climate change on vineyard irrigation demand.

• Use water banking, a strategic method involving managed aquifer recharge to store water underground during times of surplus and extract it during deficits, to enhance water security.

• Enhancing the adoption and interoperability of agricultural technologies related to irrigation among growers and their advisory networks.

Benefits to industry

Many of the OneBasinCRC’s members are part of or suppliers to the wine industry. This workshop will provide grape growers and winemakers the opportunity to learn more about the work that the CRC is doing and to engage with their projects.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 150 minutes
Price: $190

Abstract

Winegrape growers throughout Australia are being supported in their actions to enhance soil health, establish ground covers and increase functional biodiversity in their vineyards through the EcoVineyards program.

Through EcoVineyards, growers have access to new region-specific resources, regular events, demonstration sites in each participating wine region and access to Regional On-ground Coordinators (ROCs). There are many learning insights, including opportunities for stacked enterprises generating additional vineyard income from non-traditional sources, new agtech solutions, and ways to objectively grow the health of grapevines so they are less susceptible to pests and diseases. Strong regional collaboration has been integral to help future proof fruit quality, production, and the resilience of Australian vineyards. We will share practical insights gained over the past six years, and where to access support materials.

The National EcoVineyards program is funded by Wine Australia with levies from Australia’s grape growers and winemakers and matching funds from the Australian Government. The program is delivered by Retallack Viticulture Pty Ltd with significant support from regional communities.

Benefits to industry

The EcoVineyards team work closely with wine growers throughout Australia to establish demonstration sites showcasing ecological growing practices in participating wine regions including Margaret River, Hunter Valley, Orange, Yarra Valley, Mornington Peninsula, Clare, Adelaide Hills, Langhorne Creek and Riverland.

We are helping to increase the land area dedicated to enhancing functional biodiversity in and around vineyards including the use of multi-species ground cover plants and soil remediation practices. The EcoVineyards approach is based on science and evidence-based learning, an interactive approach which brings together both academic peer-reviewed research and the application of these insights via participatory action learning to accelerate the sharing of insights in real time. We provide growers with the knowledge and tools to grow wine grapes with minimal intervention over the longer-term.

We demonstrate a variety of regionally tailored practices to grow resilience, so agro-ecosystems can rebound more quickly after disruption including extreme weather events. By tapping into the sophistication and intelligence of nature we believe we can create better buffered production systems. We have produced a series of best practice management guides (BPMG), fact sheets, case studies and supporting materials. We furnish wine growers with tailored information and insights as they occur so they can make decisions that best suit their site. In this workshop we will present some of the key learnings gained over the past six years and have an interactive discussion with EcoGrowers who have established demonstration sites showcasing a range of ecological practices.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 150 minutes
Price: $220

Abstract

This workshop commences with an overview of filtration techniques, including cross-flow, depth and membrane filtration, and their relative impacts on wine physical and sensory characteristics. To demonstrate these differences, a series of white and red samples will be provided to illustrate sensory and physical impacts. Discussion of the differences between different filtration treatments will be facilitated.

Wine filterability equipment and analysis methods will also be discussed, and some examples of commonly used winemaking additives presented for tasting correlation with filterability and sensory impacts.

Options for rectifying poor wine filterability when encountered will be discussed. The use of FI analyses to monitor cross flow filtration equipment performance will be presented, with case studies discussed. Options for correcting poor cross-flow performance once detected will be presented.

The latest updates from the current AWRI/BHF/Vinpac filterability project will be given.

Integrity testing of sterile membranes is a critical control point in wine packaging and is often poorly understood and this will be discussed from theoretical and practical perspectives, along with related peripheral activities such as sanitisation options and calculating integrity test parameters. Membranes from different manufacturers will be compared so that attendees will be able to assess these options in the workplace.

Benefits to industry

The following is based on direct feedback received from the 18th AWITC workshop attendees. A baseline of available filtration products from several manufacturers will be established, which will be correlated with sensory impacts through a parallel tasting of wines. Filterability (FI) measurement has gained mainstream acceptance from both packagers and winemakers, yet understanding of the principles and decision making based on the obtained data remains less than ideal, so this will be addressed by an overview of the FI concept and critical factors associated with the methods of analysis. Attendees will come away with a framework tool to evaluate filterability data and improve process outcomes, to reduce filtration costs and improve environmental sustainability through reduced landfill. The FI impact of common winemaking additives will be presented and filtration consequences discussed, as these have the capacity to significantly impede process efficiency.

This session will also include updates from the current AWRI/BHF/Vinpac project which aims to determine the chemical and physical drivers of poor wine filterability. This project has deployed our knowledge of wine macromolecules and their interactions to investigate how colloids impact filtration.

As many wineries have cross-flows FI analysis will be showcased as a tool for monitoring equipment performance and as a detection method for membrane failures. Since cross-flow performance is measured (when it is measured at all) by flow rate and occasionally filtrate NTU, filtrate quality problems often go undetected or are mis-diagnosed, and are only detectable by FI analysis of the filtrate, which increases filtration costs and reduces sustainability at packaging. Given the reliance of the industry on cross-flows it is imperative that wineries be equipped with this knowledge. Methods for remedying poor cross-flow performance once detected will be presented.

Several methods of equipment and filter sanitisation will be presented, followed by a session on membrane integrity testing as this is very definitely poorly understood, being the subject of many phone and email conversations. Given that this is a critical control point for wine packaging a solid understanding of this process is mandated, and to date this has not been covered with sufficient depth.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 150 minutes
Price: $220

Abstract

Australian researchers have led the world in smoke taint research since 2003 and have made great leaps towards solving smoke taint in recent years. In this workshop, researchers from AWRI, University of Adelaide and USDA will showcase the wealth of information for producers assessing smoke-affected grapes and wondering how to approach winemaking for the best quality and economic outcomes.

This workshop will provide a unique opportunity to learn directly from researchers in an interactive and practical format, with smoke-affected and remediated wines available for tasting. Presenters will talk you through how to monitor and manage the impacts of smoke exposure, based on the latest research, including peer-reviewed findings and fresh unpublished information. Topics will span the value chain, from the use of inexpensive sensors to monitor smoke emissions in the vineyard and the potential for hyperspectral imaging to detect smoke exposure in grapes, to the level of smoke exposure that produces perceivable ‘smoke taint’ in wine and how consumers respond to smoke affected wines. The combined use of spinning cone column distillation or membrane filtration technologies with novel adsorbents as new approaches to remediation will also be presented. Thorough and objective evaluations will be presented, to give you an unbiased picture of the technologies available to manage smoke taint.

Come along, contribute to the discussion, experience smoke taint wines, and inform yourself so you can be better prepared for the next prescribed burn or bushfire event.

Benefits to industry

Whether it's from a bushfire or a controlled burn, smoke taint is something that will affect the wine industry more and more in the future. A resilient and viable wine industry must be able to manage the risk of smoke taint from the vineyard, through to the consumer enjoying finished wine. Grape-growers and winemakers will hear about the latest research directly from the researchers themselves, and contribute to discussion in this interactive and hands-on session. Attendees will learn about the risk of early season smoke exposure, how to interpret smoke testing based on validation with real samples and practical experiences, to provide an evaluation of smoke taint risk the latest strategies for monitoring, mitigating and managing risk associated with vineyard exposure to smoke the latest insights from recent fires in California.

Attendees will be able to develop skills in sensory evaluation of smoke tainted wines by tasting smoke affected and remediated wines. Altogether, the workshop will enable practitioners to plan their strategy for responding and adapting to the impacts of bushfires, ensuring the sector is resilient to the risk of smoke taint into the future.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 150 minutes
Price: $220

Abstract

This workshop will look at how enzymes, which are commonly employed in winemaking to optimise processes, may also have an important effect on wine organoleptic qualities. We will provide case studies and comparative wine tastings from projects led by globally renowned experts.

The course will demonstrate how maceration enzymes, such as those employed in red winemaking, contribute to increased mouthfeel and aromatic qualities. In addition, we will explore how winemakers can stabilise their wines for proteins while maintaining or even improving sensory quality, depending on the grape variety. We would also be able to demonstrate pressing scenarios using enzymes, focusing on their aromatic influence on wine.

Attendees will be able to taste wines that emphasise these secondary effects, gaining a hands-on understanding of how enzymes influence wine quality.

Benefits to industry

This session will provide winemakers with scientific and practical information on the role of enzymes in winemaking, a topic they may not have previously focused on. We will combine technical data with real-world results to help winemakers to understand how enzymes influence sensory characteristics like aroma, stability, and texture. Attendees will also gain insights into global research and have access to innovative enzyme solutions. Through comparative wine tastings, participants will deepen their understanding of how enzymes enhance wine quality.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 150 minutes
Price: $190

Abstract

Wine tourism is evolving to embrace diverse visitor expectations, offering more than just wine tasting to deliver immersive, memorable experiences. This session explores how wineries worldwide have enriched their wine tourism experiences to cater for a more diversified and sophisticated audience (including non-drinking visitors), highlighting strategies to foster hospitality and guest satisfaction while driving revenue.

Central to the discussion is the pivotal role of the cellar door experience in cultivating deep connections with guests through personalised interactions. By understanding how to utilise psychological insights and innovative practices, wineries can enhance loyalty, increase sales, and build enduring relationships.

Importantly, we’ll discuss the role of good hospitality in creating memorable guest experiences and options to increase profitability through concepts like ‘zebra striping’, a technique for selling a curated mix of attractive alcoholic and non-alcoholic options that appeals to drinkers and non-drinkers alike.

Drawing on global best practices, the session provides actionable insights for creating meaningful, differentiated offerings that benefit not only wineries but also local communities and destinations. Participants will leave equipped with strategies to innovate, adapt, and thrive in a competitive and dynamic wine tourism landscape.

Benefits to industry

• Discover how to meet evolving visitor expectations, enhance guest satisfaction and boost revenue.

• Learn how to cater to non-drinking guests without disrupting the cellar door experience.

• Develop skills that deepen customer connections, maximise sales and foster loyalty through product attachment.

• Increase visitor appeal, engagement and loyalty by incorporating cultural heritage and artistic elements into wine tourism experiences.

• Understand the importance of embedding sustainability and responsible tourism practices into your experiences.

• Build greater regional capacity by identifying opportunities to collaborate with relevant stakeholders.

• Increase competitiveness by leveraging trends and industry insights to create meaningful, authentic wine tourism offerings that appeal to a broad audience.

By attending, delegates will leave with actionable tools to innovate their offerings, strengthen their competitive edge, and contribute to sustainable tourism development.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 150 minutes
Price: $190

Abstract

From changing strategy in the middle of a footy game to adjusting the heat while cooking, everything in our lives comes down to adapting rapidly to dynamic situations. This is why the ability to navigate change is essential for success, especially in the context of one of the biggest changes happening in our time: climate change.

The workshop will start by explaining the concept of change from a cognitive perspective: why changing is so difficult? When does ‘real’ change happen? How is this important in the field of sustainability? Attendees will learn about the "over justification effect”, a phenomenon that can undermine the intrinsic value of sustainable choices when external rewards are offered.

We will then analyse the topic of change towards sustainability from a different perspective. We will hear from stakeholders who are travelling the road towards sustainability, what challenges they encountered in this process and what motivates them to keep going. During the workshop, we will discuss which information is needed and how to create an action plan to communicate sustainability authentically, in order to ensure the sector meets market conditions.

Finally, the important voice of the traditional custodians of this land will be heard. The audience will learn how ancient practices and traditional knowledge have adapted and can be applied to modern grape growing and winemaking.

This workshop will provide attendees with the tools and strategies needed to embrace change and drive positive outcomes towards a more sustainable industry.

Benefits to industry

This workshop will equip attendees with practical strategies to:

• Drive behavioural change towards a more sustainable industry within their team and business.
• Influence others to adopt sustainable practices.
• Overcome resistance to change.
• Initiate and implement positive change initiatives.

By the end of this workshop, the attendees will have a deeper understanding of behavioural change and the tools to effectively navigate and drive positive change towards a more sustainable wine industry.

Sunday, 20 July 2025 | Starting at 12:30pm
Duration: 90 minutes
Price: $160

Abstract

The Australian wine industry is reliant on a skilled workforce, yet is faced with a shrinking pool of winemakers and viticulturists. Meeting remuneration expectations in such a competitive talent market adds further pressure. This workshop will focus on strategic workforce planning amidst this talent crunch, particularly for medium sized businesses. We will discuss current data on the size of the talent pool; insight into remuneration trends; contemporary updates on employment law; training opportunities; and demographic trends.

A mis-hire can cost a business up to 2.5 times the salary of the employee, not to mention the associated intangible costs. Improving the success rate of your hiring and onboarding process will not only improve staff retention, but also benefit reputation, culture and your bottom line.

We will explore where and how to attract and engage the best talent and the importance of establishing an attractive Employee Value Proposition (EVP). This includes the benefits and disadvantages of adopting structured bonus models, incentive schemes, professional development opportunities and more. We’ll also address why every stage of the recruitment process is a marketing opportunity for your business. In dealing with growing (or shrinking) pains, we will review the need to develop your organisational structure, provide clarity of responsibility and benchmark against industry standards and competitors. We will also discuss how to identify the gaps and problem areas that can be dealt with effectively.

The workshop will cover updates to relevant employment laws, current immigration and visa sponsorship requirements, which will help you remain compliant.

Benefits to industry

Businesses don’t necessarily need to have an in-house HR department, but it is imperative that they’re across compliance requirements and current employment law. With the wine industry facing a steady decline in university enrolments over many years, there’s an increased competition for talent – wine businesses need knowledge about the current state of the talent pool and tools to best protect themselves. Attendees will leave match-fit; clear about modern employment requirements, navigating talent-related tensions and pain points, receiving direction and guidance from a stellar panel of experts.

Sunday, 20 July 2025 | Starting at 4:30pm
Duration: 150 minutes
Price: $220

Abstract

Due to global warming, many wine regions worldwide are experiencing hotter, drier and more extreme weather events for e.g. flooding. These conditions negatively impact grapevine growth and development and ultimately wine quality. Many conventional varietals cultivated in Australia don’t suit these climate scenarios, demanding greater inputs, and thereby threatening the wine sector’s sustainability.

Implementing various germplasm solutions such as adoption of emerging varieties which display greater adaptivity towards warmer climates; conventionally bred disease resistant vines and harnessing gene editing technology to improve grape quality and resilience to stressors including drought, pests and disease could help the Australian wine sector endure climate change.

Furthermore, today’s consumers are more informed and expect high quality, wines grown within safe and sustainable environments. Yet will consumers accept, and purchase wines made using these technologies? If not, this could prevent implementation of these strategies.

This workshop will present chemical composition, sensory profiles and consumer liking of Australian emerging and conventionally bred white and red wines produced from grapes more suited for a changing Australian climate. Furthermore, it will discuss the process of and regulations surrounding CRISPR-Cas9 gene editing and disclose the attitudes and opinions of Australian wine consumers about these topics. Attendees, research scientists and industry personnel will participate in workshop discussions and tastings of wine examples made from emerging and conventionally bred white and red grape varieties.

Benefits to industry

This workshop will provide the wine sector with the newest knowledge about the chemical and sensory profiles of Australian wines produced from both conventionally bred, disease resistant and emerging grape varieties, set against the context of Australian wines made with the major grape varieties. It will also describe, using more readily understood terminology, CRISPR-Cas9 technology and discuss the promise that it offers to solve wine sector challenges and improve wine quality. It aims to serve as an education vehicle for grapegrowers, winemakers and wine brands that are curious to engage with these varieties and technologies, by facilitating interaction between industry personnel and researchers who have many vintages of experience with these varieties. Current Australian wine consumer research insights will reveal the drivers of consumer newly-bred and emerging variety wine liking plus consumer attitudes towards conventional and novel germplasm solutions. Our findings will indicate whether these new wines will have potential in the Australian market, and the likelihood that they may act as suitable substitutes or alternatives for mainstream wines, plus the possibility that increasing future cultivation of these varieties and harnessing innovative technologies as a response to climate change, might lead to a more sustainable wine sector in the future.

Sunday, 20 July 2025 | Starting at 4:30pm
Duration: 150 minutes
Price: $190

Abstract

This forward-thinking workshop aims to explore the integration of photovoltaic (solar) panels with grapevine cultivation, a cutting-edge approach known as vitivoltaics. The research presented will highlight the increasing importance of sustainability in the wine industry, addressing the challenges posed by climate change and the industry's shift toward renewable energy. Participants will gain insights into the evolution and benefits of vitivoltaics, including energy production, shade management, and microclimate control, as well as barriers to adoption. Case studies from various wine regions around the world will be presented to illustrate the practical application and impact of this innovation on grapevine physiology, growth, and wine quality.

The workshop will investigate the design features of vitivoltaic systems, covering structural considerations, energy management, and integration with existing vineyard infrastructure. Participants will engage in interactive activities to conceptualise vitivoltaic setups for hypothetical

Additionally, the workshop will explore the environmental and landscape effects of vitivoltaics, such as carbon footprint reduction and water conservation and aesthetics and landscape significance. Participants will have the opportunity to discuss marketing and branding strategies for positioning vitivoltaics as a unique selling point for eco-conscious consumers. The session will conclude with a summary of key points and a Q&A session, emphasising the potential of vitivoltaics in promoting sustainable practices in the wine industry.

Benefits to industry

This workshop will benefit the wine industry by offering practical insights into combining solar panels with sustainable winegrape production. This approach intends to have dual benefits - producing renewable energy for vineyard or other power requirements while seeking to improve conditions for grapevine growth and productivity to deliver optimal grape and wine quality. With the market increasingly embracing ESG practices, such innovation is essential for staying competitive. The workshop will provide knowledge of the role vitivoltaics can play in combatting climate change by lowering the carbon footprint of wine production and will show how managing shade and temperature can protect vines from extreme weather, leading to more consistent yields and quality. Additionally, participants will learn about design features of these systems, landscape effects and environmental considerations, which aligns with the industry's environmental goals. From a marketing perspective, the workshop will provide ideas on how wineries can use vitivoltaics to attract eco-conscious consumers after considering the aesthetic implications of solar panels in wine regions. By adopting this technology, wineries may gain a competitive advantage and enhance their brand's sustainability image. Overall, the workshop will help industry professionals consider the potential future of vitivoltaics to improve both environmental practices and business outcomes.

Sunday, 20 July 2025 | Starting at 4:30pm
Duration: 150 minutes
Price: $190

Abstract

This workshop is for vineyard managers, viticulturalists and service providers who want better outcomes in the vineyard. Informative in-vineyard trials that integrate easily with existing operations can help wine businesses evaluate the advantages of a new practice relative to current viticultural management. In this workshop, participants will learn about a simple and efficient trial method developed with producers from different regions of Australia. You will hear about their experiences, what they learned and how you can get started with your own trials. For example, a producer in Tasmania tried extra leaf removal in Chardonnay and said: “We made an extra $5000 from that area (0.3 ha) because we didn’t have the (botrytis) problem… you multiply that over a larger area and it’s a very significant saving.”

Participants will learn how to plan, position and evaluate their own trials by doing some simple exercises and using tools and resources that they can take home with them. We will discuss basic crop measurements and how to prepare an easy-to-interpret graph to directly compare a test treatment and current practice at any given location along trial rows or ‘strips’. We will also highlight situations when access to experts or other help can lead to better outcomes, e.g., interpreting results in a way that supports business decisions. By workshop conclusion, participants should have sufficient awareness and confidence to commence their own trials.

Benefits to industry

Knowledge, skills and capabilities developed through this workshop will help wine businesses run cost-effective trials that help them make more informed and confident decisions about adopting or adapting new practices and technologies. The ability to test and adapt viticultural practices to local conditions can directly address site and climate specific challenges. The trial methods foster holistic evaluation of the relative advantage and logistics of potential change. Continual improvement and adaptation of viticultural practices contributes to wine business resilience and sustainably, which can also benefit the landscapes and communities in which wine businesses operate.

Sunday, 20 July 2025 | Starting at 4:30pm
Duration: 150 minutes
Price: $190

Abstract

As winemakers and vineyard managers seek to optimise business efficiencies, drive down costs and reduce greenhouse gas emissions, new technologies to quantify, capture and store emissions within winery and vineyard operations are emerging. In this workshop, targeting both vineyard managers and winemakers, workshop participants will gain an understanding of leading emissions capture and storage practices occurring across Europe, the US and Australia.

Led by Wine Australia and International Wineries for Climate Action (IWCA), a global network of over 140 leading wineries in 12 countries, this workshop will provide access to the latest developments within the carbon storage and capture field. A focus will be placed on demystifying the carbon insetting processes and establish evidence based approaches to managing risks, pitfalls and opportunities associated with carbon insetting in Australian vineyards and wineries.

Revealing the latest findings from the IWCA study on carbon insetting techniques and the Wine Australia Identification of investment requirements and opportunities of carbon insetting in vineyards report, an interactive panel discussion will draw on the experience and expertise of leaders in the field from Australia, Europe and the USA. The findings, sourced from wineries across the 5 continents, show the latest developments in this area from a global perspective.

Leading sustainability experts from Familia Torres (Spain), Cakebread Cellars (USA), both IWCA members, FarmLab, AirborneLogic and Quetaka explore viable methods to capture and recycle carbon in the viticultural and vinification process.

Benefits to industry

This research will introduce Australian grape and wine producers to global leading insetting practices and locally relevant experiences of early adopters. Attendees will gain exclusive access to brand new research from the IWCA, bringing a global perspective to how leading wineries are setting the agenda in this new and complicated area.

The panel of leading winemakers and vineyard managers from the United States, Australia, Spain will provide their recommendations on how to incorporate insetting in the carbon emission calculation and reduction process. This workshop will allow attendees to gain an understanding of the opportunities, risks and processes required to undertake on-farm carbon insetting projects. Attendees will be led through a carbon quantification process and discover opportunities for their business. Industry experts will guide the audience through capture methodologies from across the world, including the Australian Government carbon farming process.

Sunday, 20 July 2025 | Starting at 4:30pm
Duration: 150 minutes
Price: $220

Abstract

Step into the captivating world of yeast and aroma transformation at this Fermentis Academy workshop. Tailored for wine professionals and enthusiasts alike, this interactive program is essential for anyone looking to deepen their practical understanding of yeast-driven processes and flavor development. Guided by our team of sensory and fermentation experts and through a dynamic blend of theory and hands-on activities, participants will craft and experiment with their own wine samples, using specific thiols and esters to master the complexities of yeast-driven biotransformation. You’ll identify and appreciate the distinct aromas that yeast brings to wine, focusing on the roles of thiols and esters, including minor ones. Different wine matrices will be presented from various field trials to link theory to practice. Expect to encounter vibrant fruity and floral notes, and rich tropical and citrus undertones as you work with a curated aroma kit containing key target molecules. These tools will help you gain valuable insights into how fermentation parameters (especially temperature, nutrients type, yeast strains and derivatives used) influences flavor —whether in individual compounds or in complex combinations. This workshop not only cultivates essential sensory skills development but also offers an engaging learning experience, equipping you with practical tools to address both current and future challenges in the wine production. Whether refining your craft or enhancing your knowledge, this program provides the expertise needed to elevate your approach to fermentation.

Benefits to industry

The objective of this workshop is to practically illustrate the impact of the choice of different yeasts, yeast derivatives and fermentation parameters on the wine aromatic profiles. This illustration will be done through the use by each of the attendants of innovative individual capsules containing different single flavors such as the main wine thiols and esters. This very interactive activity, i.e. spiking food grade aroma powders into different wine matrices directly by the glass, will follow a precise methodology and will be led by one of our Fermentis Academy expert in sensory analysis who will link the perceptions to some of Fermentis most recent results obtained via its applied research program. Attendants will come out this workshop session with a real understanding of what are the aromatic perceptions behind the described aroma molecules and how we can influence their revealing and/or production while using different yeasts, yeast derivatives and fermentation parameters that could lead them to change their winemaking practices according to the wine aromatic profile they would like to obtain then sell. It will all be about understanding the sensory science behind the recommended practices.

Abstract

"Winery Automation for Winemakers" is not about shiny newvtoys. It will provide example of how the people who work at wineries form teams to create better systems. Topics include starting fermentations faster, reducing energy costs, optimizing oak adjustments, refining tannin profiles and robotics for wineries.

The common outcome from each of these examples will be freeing up more time to focus on wine quality.

People attending this workshop will also be able to attend a guided tour hosted by the ASVO on the day after the AWITC conference (Thursday, 24 July 2025) to the Barossa visiting the TWE Covered Vineyard and the TWB Automated guided vehicle (AGV) & robotic barrel automation warehouse.

Benefits to industry

"Winery Automation for winemakers" will give specific examples implemented from a range of different wineries direct from people involved in the design and/or implementation of these technologies. This workshop will explore both large and small ideas that demonstrate incremental improvements and approaches currently installed or are on the cusp of implementation for winery planning and future proofing.

Sunday, 20 July 2025 | Starting at 4:30pm
Duration: 150 minutes
Price: $220

Abstract

Sparkling wine is a growing market in the Australian Wine Industry and is integral in the production of high quality wines from both warm and cool climate regions. Despite the fact that it plays such a majestic role in both new and old world white wines, we still have a lot to learn about various stabilities that can impact the final product from qualitative point of view.

Using old world sparkling production as a reference, we will explore the impact of climate warming on the balance of the wines. In Australia we grow grapes for sparkling wine production all around the country in all types of climate from the warm inland Riverland to cooler climate Tamar Valley in Tasmania. Perfect foam and bubble formation in sparkling wine has been a topic of interest in Champagne and many other regions around the world for many years. Prof Liger Belair and their team are focused is on the physics of the bubble which has led to a much greater understanding of how we can influence effervescence and foam in sparkling wine.

The objective of this workshop is to provide an overview of Sparkling Wine production challenges, a focus on protein instability and what can come out of aging on lees and how this can lead to the perfect bubble. This workshop will also shine a light on monitoring naturally the acidity in wines and provide some examples of different grape varieties that could be adapted to a warmer climate.

Sunday, 20 July 2025 | Starting at 4:30pm
Duration: 150 minutes
Price: $190

Abstract

With around 60% of Australian wine destined for export markets, understanding the processes and resources available to Australian wine producers is critically important to success. This workshop will outline the available resources through a series of examples, exploring the challenges and opportunities with exporting wine to some of Australia’s major and emerging markets. It will detail key emerging trade barriers, trends and the activities of the industry’s peak bodies in ensuring the best possible access for Australian wine to international markets. It will be presented by industry experts from Wine Australia, Australian Grape & Wine and the Australian Wine Research Institute.

Benefits to industry

This workshop will provide critical information to aid industry in it efforts to increase the exports of Australian wine.

Sunday, 20 July 2025 | Starting at 4:30pm
Duration: 90 minutes
Price: $160

Abstract

A growing evidence base demonstrates the critical importance of diversity and inclusion initiatives positively impacting business performance. This is coupled with insights about the essential importance of leadership behaviour for driving cultural change. Inclusive leaders increase experiences of fairness, respect, value, belonging and psychological safety in their workplace. They influence team performance, decision-making quality, and collaboration, and ensure the workplace is functioning to suit the needs of diverse talent, ideas, customers, and markets.

This session will give rise to ideas which can spark change in how we approach attracting and retaining people with the skills we will need, across all aspects of the value chain, to drive our sector forward with inclusivity front of mind.

Special guest presenter, Anna Lee, will provide an eye-opening session offering practical tools so that individuals, teams, and organisations can begin to reap the benefits of a workplace culture in which diverse thinking, perspectives and approaches are truly valued.

Importantly, we will also hear from a panel of experts and those with lived experience across a range of areas, including Emily Hay (she/her) Chair of AGW’s Diversity, Equality & Inclusion in Wine Committee along with Belinda van Eyssen (she/her), The Cutting; Sue Bell (she/her), Bellwether Wines; Brigid Nolan (she/her), The Wine Group; Nicole Clark (she/her), Kimbolton Wines; Lachlan Scrase (he/him), Haselgrove Wines and Jenna Vaughan (she/her), representing the Rootlings national youth network (Wine Australia/ASVO).

By the session's end, participants will be prepared to take further steps towards improving diversity and inclusion initiatives in their own organisations and contributing to broader industry-wide progress.

Benefits to industry

What practical knowledge or outcomes will attendees walk away with?

• what workplace flexibility is and steps to take to make change.

• understanding the importance of diversity of thought in leadership and how this impacts business outcomes.

• steps to take to enhance or implement DEI strategies for business outcomes, along with attracting and retaining talent.

• the importance of inclusivity in leadership and what distinguishes inclusive leaders.

How does your workshop support the growth or innovation within the wine industry?

• understanding how DEI intersects with consumer perceptions and engagement with brand.

• understanding how DEI and gender equity decisions impact business outcomes and reputations for fairness and equality.

• contributions to talent retention, particularly for young people and female graduates.

• contributions to the industry-wide strategies for gender equality, inclusivity practices and leadership development programs.

Sunday, 20 July 2025 | Starting at 4:30pm
Duration: 90 minutes
Price: $160

Abstract

It’s hard to think of one aspect of wine business that isn't being overhauled as we live through one of the biggest upheavals in its history. In an Australian context, we are returning to a more domestic, family-owned model with regions and brands reasserting their points of difference. In the old world, export markets have not kept pace with local declines. There is far too much generic (mainly red) wine in the world at a time when consumer preferences are changing, while competition from other drinks, taxes and costs have never been higher.

When it comes to doing mergers and acqusitions (M&A) proactively, the new entity should be more effective and efficient, so you merge and grow in order to become stronger.

From this workshop, understand macro level trends to plan for the future, as well as case studies of how M&A has worked well and poorly.

Adapt to global market realities and understand your paths to success.

Benefits to industry

Healthy businesses with the scale, professionalism and efficiency to operate and compete internationally underpin future profitability.

Management teams can either be proactive about a consolidation phase of the business cycle or sit back, be reactive and complain.

Delegates should leave with a clearer picture of why and how to merge or acquire – how to go through that process – with their eyes wide open to both the opportunities and pitfalls.

Gain clear direction and understanding of the common risks, checklists for compliance, where to find the information you need, how to assess your business and where it needs to go.

Tuesday, 22 July 2025 | Starting 10:00am
Duration: 150 minutes
Price: $190

Abstract

The production of wine is a complex technical activity and one of the tools to successfully expressing the winemaker's vision is chemical and microbiological analysis. This workshop will give an overview of the best practices and troubleshooting steps for the core chemical and microbiological tests used in wine production. It will be presented by the some of the leading technical practitioners in the industry who will share their insights gained from decades of experience.

Benefits to industry

While chemical and microbiological testing is widespread in the Australian industry, there are still many misconceptions and incorrect practices taking place. This workshop will lift the basic understanding of the core analytical and microbiological techniques and help to ensure consistency of testing in the industry.

Tuesday, 22 July 2025 | Starting 10:00am
Duration: 150 minutes
Price: $220

Abstract

The choice of cork stopper can have a big impact on the in-bottle evolution of sparkling wines. Cork and wine interact in many ways, be it through migration of cork components to wine, oxygen transfer, and wine aroma scalping. Beyond keeping the wine inside the bottle, cork stoppers for sparkling wines play a vital role in preserving the aroma and flavour of the wines and retaining the gas (CO2) inside the bottle. Recent studies show that the type of sparkling cork stopper can have significant implications on the preservation of wine molecules which are normally associated with the fruity/floral character of the wines such as esters and ketones.

Besides it uses as a final stopper, cork stoppers can also be used during the tirage/secondary fermentation (and subsequent ageing on lees) process. The few published scientific studies on the effect of cork stoppers during tirage show that there are chemical and sensory impacts of fermenting sparkling wines with corks which can have positive effects in wine aroma and taste preservation.

In this presentation, we will review the impact of cork stoppers on the evolution during the secondary fermentation and on the shelf-life preservation of sparkling wines, including the latest results obtained both in trials with expedition and tirage corks.

Other topics to be discussed include the oxygen transfer of corks, the effect of bottle position on wine preservation and the migration of phenolic compounds from cork to the wines.

At the end of the presentation, a wine tasting with South African Cap Classique wines fermented with corks and crown capsules.

Benefits to industry

An opportunity to learn about the impact of corks and other types of stoppers on the evolution of sparkling wines in the bottle and to experience their effects by tasting the same wines fermented with cork and crown capsules.

Tuesday, 22 July 2025 | Starting 10:00am
Duration: 90 minutes
Price: $160

Abstract

The Australian wine industry has experienced many and varied difficulties over the last few years. Though, no doubt, the industry is resilient, and there is reason for optimism heading into the future, including, now, the opportunity for wineries to build or re-build their exports markets, particularly with China.

The focus of this Workshop is therefore on “regeneration”. With the Local Wine Industry having weathered the storm, and intending not just to survive, but to thrive, heading into the future, DW Fox Tucker Lawyers will explore some key legal considerations for the local Wine Industry moving forward. Integral to that is the need for industry participants to know and understand critical workplace compliance obligations, and how best to protect their valuable intellectual property and to effectively pass control of their family enterprises to the next generation.

Daniel Idema, from DW Fox Tucker’s Commercial and Tax Team, will discuss some key tax considerations associated with intergenerational transfers of family enterprises, including the possibility for restructuring such an enterprise in anticipation of that to a more appropriate vehicle if necessary.

Amy Bishop, Special Counsel and registered Trade Mark Attorney, will provide a legal update on trade mark considerations for wine industry participants.

Ben Duggan, Director in DW Fox Tucker Lawyers’ Employment Team, will provide a legal update on workplace compliance obligations for employers that ought not be missed. On this, it is intended that the Employment Ombudsman may present, subject to their availability.

Benefits to industry

This session will benefit businesses across the entire spectrum of the wine industry supply chain. They will learn about how to bolster and advance their commercial interests, manage risk from a workplace compliance perspective, and succession plan for the future. The workshop will also enhance the understanding of Australian laws that businesses must comply with to avoid costly liabilities that can hinder a business’s ability to achieve sustained success.

Tuesday, 22 July 2025 | Starting 10:00am
Duration: 90 minutes
Price: $160

Abstract

Wine continues to lead the low-alcohol market, with the International Wine and Spirits record predicting a compound annual growth rate (CAGR) of 12% between 2023-2027 (IWSR,2024). Specifically, No- and Low- wine sales increased by over 7% in volume across 10 key global markets in 2022, with growth forecast to exceed this rate through to 2026. Particularly, growth is likely to be driven by the rise in popularity of Mid-strength wines (~7-10% ABV). Therefore, it is crucial for Australian wine operators to proactively engage with this trend to drive it forward. Understanding consumer perceptions towards No-, Low-, Mid (NLM) wine, especially Mid- alcohol wine, which remains largely underexplored, is essential to optimising market growth.

This workshop – part of a broader set of outcomes from the CRC-P Project titled “Advancement of Australian Lifestyle Wines” – aims to equip attendees with the tools to navigate the NLM sector through a series of presentations covering the latest insights from regulatory and market perspectives. Additionally, the workshop will present findings from three major projects focusing on the challenges and opportunities for NLM wines relating to both industry and consumer perceptions. Specifically, topics will include the promotion and communication of NLM wines as well as future outlooks and innovations such as the role of additional ingredients.Workshop attendees will also have the benefit of engaging directly with the workshop facilitators, fostering a network of industry professionals interested in the topic who may collaborate in the future to advance knowledge in the field.

Benefits to industry

Attendees will be equipped with the knowledge, tools and networks needed to successfully navigate the growing NLM wine market, ensuring that industries are well-prepared to meet future demands and challenges as summarised below:

• Regulatory and Market Insights: An updated overview of market trends and the legal developments affecting NLM wines, both locally and globally, is essential for compliance and will enable industries to stay competitive and maximise market opportunities.
• Consumer Behaviour Insights: Understanding consumers’ perceptions and behaviours towards NLM wines will enable a deeper understanding of what drives consumer choices, which can guide marketing strategies and product development.
• Product Development Guidance: Insights into the latest research outlining the challenges and opportunities for NLM wines will inspire innovation in product development to further improve consumer engagement. It will also allow for more informed strategic decisions to ensure wine businesses are better positioned to capitalise on the growth of NLM wines.
• Networking opportunities: The workshop will bring together a range of professionals, industry leaders and enthusiasts, which will foster collaborations. The exchange of ideas, experiences, and best practices can lead to future partnerships, strengthening NLM wines' advancement.

Tuesday, 22 July 2025 | Starting 3:15pm
Duration: 150 minutes
Price: $190

Abstract

Year after year, the average temperature increase and the change in the distribution and intensity of the rainfall events is affecting grapegrowing and winemaking around the globe. This workshop aims to explore the main viticultural challenges related to Climate Change, analysing the solutions to mitigate them, particularly from a grapevine physiology and a grapevine management point of view. The importance of a correct pruning technique will be discussed, also introducing the principles of the Simonit&Sirch methodology, aiming to preserve the vine's conductive systems in time and to reduce the incidence of Grapevine Trunk Diseases (GTDs), building up resilient structures that are giving to the vines the best chance to cope with abiotic stresses. The key role of shoot thinning and canopy management will also be examined, introducing the influence of these techniques on the vine balance, the grapes quality and distribution, as well as on the protection of the bunches from sunburn.

Now, more than ever before, there is the need to re-think training and trellis systems of young vineyards in accordance with the modern challenges of Climate Change, as well as with the choice of the variety, the choice of the own-roots/rootstock and much more. Specific adaptations and evolutions of training and trellis systems to different terroirs will be observed, highlighting virtuous examples from the most important wine growing districts of the world.

Benefits to industry

The aim of the workshop is to:

• Provide to the audience a better understanding of the main viticultural challenges related to Climate Change, as well as their influence on grapes and wine quality
• Observe and discuss vine management solutions to mitigate the effects of Climate Change, that can be used and implemented by the workshop's participants in their vineyard
• Stress the importance of correct pruning, shoot thinning and canopy management techniques to enhance the longevity of the vineyards and to reduce the incidence of trunk diseases
• Observe examples of terroir and climate adaptation from other wine districts of the world, analysing the reasons behind these adaptations and leading the workshop's participants to think about different solutions that they can implement in their vineyards
• Consider the importance of the choice of the variety and of the own-roots/rootstock when planting a new vineyard. Consider on-field grafting as a strategy of adaptation to limited water availability. Give to the workshop's participants a different point of view on new vineyards establishment

Tuesday, 22 July 2025 | Starting at 3:15pm
Duration: 90 minutes
Price: $160

Abstract

Everyone wants a happy and highly performing workplace. To achieve that, though, the workplace needs to be diverse, inclusive and flexible. In this Environmental, Social, and Governance (ESG) world those factors are even more important.

Historically a “blokey” industry, there are far more women in the sector and they are having a very positive influence. There are also many foreign persons working in Australian wineries.

How do you make all of this work effectively? What are the laws you need to comply with. How do you make some of the difficult judgment calls?

The Finlaysons Workplace team has decades of experience working with wine businesses. Attend this workshop to put yourself on a path to having a happy, diverse, inclusive, flexible, high‑performance workplace.

Benefits to industry

This Workshop will provide practical tools for fostering a culture of respect and psychological safety, addressing challenges like bullying and harassment and promoting employee well-being. Attendees will be given clarity on navigating essential workplace laws, such as flexible working arrangements and performance management, while balancing compliance with the need for a positive workplace environment. With a focus on actionable insights and real-life examples, participants will walk away with strategies for building a resilient, legally compliant and high-performing winery and/or vineyard workplace. Many workers in the Australian wine sector hail from overseas.

Another highlight of this Workshop will be learning how wine and viticultural businesses have the right tools to ensure that all workers, including foreigners, understand how they can feel supported, respected and included, which will ultimately benefit the businesses as well as the individuals.

Abstract

This workshop is in a two-part format and focuses on sustainability within the context of Australia's wine industry. During the first workshop component, participants will gain insights into the current status of wine sustainability in the domestic wine retail sector. We'll then look at making the best use of your sustainability credentials for wine exports, and examine how the Sustainable Winegrowing Australia program compares to that of global counterparts. We’ll then take a high level view of sustainability and consider tools that can help us make lasting changes, and learn from others about the role of incentivisation in supply chain adoption of sustainability programs. Then, with sustainability reporting on the rise, we'll look at who's having to report what and how this is changing, and who is out there to assist you. Finally, we’ll delve into green lending and understand what this is, and how might your sustainability credentials from Sustainable Winegrowing Australia be valued by lending institutions.

During the second bus tour component, we will visit three different grape and wine businesses in the Adelaide Hills Wine region and learn from them about what sustainability means to their businesses, and how they are demonstrating this through practice change on the ground.

Benefits to industry

By the end of this workshop and adjoining field trip, attendees will gain a comprehensive understanding of:

• the sustainability challenges and opportunities facing Australia's wine industry from an export, and domestic retail and consumer perspective;

• how businesses can better leverage the Sustainable Winegrowing Australia program to meet export and domestic sustainability demands;

• how to incentivise your supply chain to make long lasting sustainability improvements;

• how some local wine industry businesses are tackling various facets of sustainability;

• the rise of companies pivoting to solve challenges around reporting sustainability credentials; and

• how to leverage sustainability credentials for good with your financial institution.

Saturday, 19 July 2025 | Starting 12:00pm
Duration: Half-day
Price: $270 (Bus tour only)

Abstract

As far back as 1998 McLaren Vale has been investigating it's complex and ancient geologies and how they influence grape growing and winemaking in the region. In 2010 the 1st comprehensive geology map of the region was published, and soon after a community group was formed to help understand how this geology influenced the sensory characteristics of their wines. Now, almost 15 years later, this group has a solid foundation of work that has given insights into the unique sensory characteristics of McLaren Vale's 19 Districts and helps producers translate the story of these regional characters to their customers.

This workshop will take participants through the steps the MVGWTA Districts Committee took to characterise and develop their sub regional narrative. This initiative allows producers to use districts information in their winemaking as well as with marketing and consumer messaging, thereby adding value to their wines.

Benefits to industry

This information can be used as a template for other regions to characterise and understand their regional sensory characters.