Home' Smart Farmer : July 2010 Contents By JACINTA ROSE
THE Clare Valley wine industry
presented a united front last
month following a meeting of
140 growers and winemakers to dis-
cuss present and future issues specif-
ic to the region.
Delegates represented the entire
spectrum of the region's wine indus-
try, from grapegrowers and viticul-
turists to staff from boutique and
And they were there to learn what
they could about the possible direc-
tion the region's industry should
The Clare Wine Industry: Setting
Future Directions seminar featured
speakers from across the industry,
including Winemakers' Federation
of Australia economics and policy
manager Paul Van Der Lee, former
Tesco senior wine product develop-
ment manager Phil Reedman and
Dan Murphy's South Australian fine
wine manager Mark Samaha.
Clare Valley Winemakers chair-
man Peter Barry said the seminar
was an important step forward in
addressing problems facing the wine
"We felt there was a need for
everybody to get on the same page
and have a discussion about it," Mr
He said it was vital to communi-
cate the extent of the oversupply sit-
uation to locals to ensure everyone
was working with the same informa-
"We had to bring everyone up to
speed. It's important that everyone
understood the song, even if they
couldn't sing along," Mr Barry said.
He said organisers were thrilled
with the attendance and support
from the local community, especially
those who left their vineyards and
wineries to attend.
With all members of the industry
represented -- including the main
grape buyers in the Clare region --the
seminar presented an opportunity
for people to hear and understand
the difficulties experienced across
the grapegrowing and wine-produc-
Mr Barry said the seminar had
helped open his eyes to the plight of
growers struggling to sell their
He said the decision to hold a
meeting was not based around the
release of the Wine Restructuring
Seminar attracts 140 attendees
Tough decisions lie ahead
No magic silver bullet answer
looks to future
By ROSS WALLER
DURING the winter months most of
the inquiries or calls I receive have
something to do with the protein
and energy requirements of live-
stock, and occasionally the age old
question pops up: which is most
important, energy or protein?.
The simple answer is that both are
as important as each other, but the
trick is to cater for the most limiting.
So, balance is the key.
Understanding the role of energy
and protein in the ruminant animal
is fundamental to understanding
good farming practice. All animals
respond to care and attention and
providing as close to a balanced diet
as possible is part of the fun we call
farming. Carbohydrates, which
make up about 75 per cent of all dry
matter of plants, are the chief sources
of energy in cattle and sheep feeds,
as well as goats, alpacas, and indeed
all grazing livestock.
Fats are also very important as
concentrated energy sources and
they are normally supplied in sup-
plementary compounds. In addition
to supplying nitrogen, natural plant
protein compounds also supply a
certain amount of energy.
A relatively large proportion of the
feed consumed each day is used to
meet energy requirements, regard-
less of whether the animals are being
fed for reproduction, growth or fin-
ishing. If there is insufficient feed
during winter or long dry spells, the
needs of the body are met by the
breakdown of body tissue, which
leads to loss of condition and body-
weight. Through bacterial action in
the rumen, grazing ruminants are
able to utilise a considerable amount
of roughage as a source of energy.
But for grazing livestock, when
energy requirements are primarily
for maintenance, the most economi-
cal source of energy is roughage.
Proteins are the building blocks of
the ruminants' end products such as
meat, wool and milk, and each pro-
tein is made up of chains of amino
acids. During digestion the protein is
broken down into these amino acids,
which are then utilised by the body.
Remember that supplementing
pasture needs a strategy based on
quantity and quality. In the winter
the green feed is usually high quality,
but the quantity is limited, so sup-
plements need to be fed. Spring, on
the other hand, usually supplies
ample quantity and quality.
End of summer to autumn pro-
duces dry feed with low quality and
limited amounts and is a crucial time
for supplementary feeding of
roughages and concentrates.
Amount and quality are very
important where production is high
on the agenda.
• Need to know more?
email@example.com or call
FAVOURABLE weather con-
ditions and quality fruit
were consistent across
the Clare Valley for the
2009-10 season, ensuring
an exceptional 2010 vin-
tage for the region.
Winemakers chairman and Jim
Barry Wines managing director
Peter Barry (pictured) said the 2010
vintage was a great success.
Vintage started in early February,
slightly earlier than usual, with the
last of the wineries finishing in
mid-April. Warm days and mild
evenings were conducive to excel-
lent flavour, colour and berry devel-
opment, with the best varietals for
2010 being riesling and shiraz.
"The Clare Valley is made up of
five distinct sub-regions, which
include Auburn, Watervale,
Sevenhill, Polish Hill River and
Clare," Peter said. "Producers from
across these sub regions were
happy with the results from vintage
in the bin
Action Agenda by the four peak
national organisations last year.
"There had been a discussion
between the organisations in Clare
for about 18 months," Mr Barry said.
The WRAA report recommended
that 17 per cent of the Clare Valley's
6000 hectares of vines should be
removed to ensure sustainable levels
of production in the future.
The Clare Region Winegrape
Growers Association will soon hold a
meeting to discuss feedback from the
"This will be at a strategic level
now that we've had the conversa-
tions with growers and have been lis-
tening to them," Mr Barry said.
• Need to know more?
Winter feeding: balance holding
Forest of food
THE Food Forest, near Gawler, is the
result of owners Graham and
Annemarie Brookman's vision and
functions as a remarkable 15-hectare
permaculture farm and learning cen-
tre. From its buzzing biodiversity,
more than 150 organically-grown
varieties of fruit and nuts, wheat and
vegetables, free range eggs, honey,
carob beans, Australian native foods
and timber are grown. The Food
Forest sells produce at the Adelaide
Showgrounds Farmers Market every
• Details: 08 8522 6450,
Golf for everyone
ONE of the best kept secrets of the
region is the Fleurieu Golf Course at
Mount Compass, which is under new
ownership. The focal point of a 120-
block sub-division, the 18-hole course
was modelled on the Links-style
courses of Scotland and England.
Designed by Brian Crafter, the course
will test players' skills. The clubhouse
overlooks the back nine holes. Meal
bookings are appreciated. There is a
special two-for-one offer being
offered (see advertisement this page).
• Details: 08 8556 8022.
Dry hay bales
BROWNIES dry round hay bale bags
are a revolutionary development for
Australian farmers. Strong and UV-
stable, they are reusable and simple
to apply. The bags are designed to
keep feed totally dry. The 4x4 ($9
each) and 5x4 ($11) bags come in
boxes of 10. Prices include GST.
• Details: firstname.lastname@example.org
or 08 8558 2065
'Our aim is to be a wineries 1st choice for supplying premium quality fruit &
winegrapes in demand. This can only be achieved with up-to-date viticulture,
site/region location, healthly soil biology & nutrition.' Peter Raymond, Director.
GRAPE SALES - NO SALE. NO FEE
VITICULTURAL - MANAGEMENT.DEVELOPMENT.CONSULTANCY
Mick Koch of 'Tributary Vineyards'(Barossa Valley,Angaston) is pleased with the result Elemental Viticulture assisted with in the 2010 Vintage.
Mick says, 'Elemental Viticulture has provided us with alternative buyers for my fruit and at the same time increased our returns. The design and
implementation of the viticultural management program is easy to understand, saves us money and will help maximize the 'Tributary Vineyards'
potential - it's a win, win philosophy.' Take it from me from someone who cares about your future you owe it to yourself to have a chat with
Elemental, you have nothing to risk but plenty to gain. I did and I am so glad I did.'
• Spe cializing in: Italian, Spanish, French varieties, grapevine clones • Small vineyards to large Corporates
MOBILE: 0407 639 238 FAX: 08 8563 9145
Peter Raymond and Mick Koch
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