Very Cool, Cool Climate Conference in Tasmania

9:00am

Opening session of the 8th ICCS

Symposium welcome

Symposium keynote: What's hot about cool climate?

Defining cool climate viticulture and winemaking

11:00am

Session 2: Managing vineyard variability

Applied geomatics - joining the dots between vine physiology, wine quality and remote sensing

The provenance of Pinot Noir ... at the level of regions, vineyards, vines, bunches and berries

Vineyard variability in Marlborough, New Zealand: characterising spatial and temporal changes in fruit composition and juice quality in the vineyard

Climatic influences on vine hardiness - vine assessments and use of protection practices

1:30pm

Session 3: Making it and tasting it

The role of indigenous yeast in the production of cool climate wine styles

Comparison of tannin and pigment outcomes in Pinot Noir wine from six commercial yeast strains and sequentially inoculated wild fermentation

The influence of maceration techniques on Pinot Noir tannin and pigment profiles

Influence of fruit processing methods and ferment temperature on Sauvignon Blanc wine composition

The nature of perceived complexity in wine

3:30pm

Session 4: Sparkling wines - Old World and New World

Classical Champagne production and a transition to new styles

A new world approach to sparkling wine production

An investigation into the effects of the separation of different press fractions on the characterisation of musts and wines destined for sparkling wines

The role of cool climate viticulture in the preservation of national identity: the case for Champagne

9:00am

Session 5: Understanding flavour and aroma in cool climate grapes and wine

Ultraviolet light - the overlooked climate parameter affecting quality of cool climate wines

Factor affecting the reaction kinetics of 3-MHA and 3MH in Sauvignon Blanc

Why should New Zealand Sauvignon Blanc wines be 'drink young'?

The impact of cropload and fruit exposure on rotundone concentration at commercial harvest in New Zealand Vitis vinifera L. Syrah

Four chemicals that influence the aroma of New Zealand Pinot Noir wine - ethyl octanoate, ethyl decanoate, phenethyl alcohol and benzaldehyde

11:00am

Session 6: Sustainability - an emerging trend and future challenge

Balancing the carbon ledger in the wine sector

Disease resistant grape varieties for cool climates

Coccinellidae and ladybug taint in cool-climate wine regions - the threat and sustainable prevention practices

Aerated compost tea from immature compost suppresses grapevine powdery mildew and botrytis bunch rot

1:30pm
- 4:30pm

Concurrent workshops (afternoon tea included)

Workshop 1: Zero to 200+ Differences between actual and perceived sugar levels in Riesling wines(tasting)

Workshop 2: Taming the Pinot Noir terroir (tasting)

Workshop 3: It's all to do with technique and timing. Spraying efficiency for control of botrytis, powdery mildew and insects

Workshop 4: Have you considered hybrid grape cultivars?

9:00am

Session 7: Cool climate varieties and styles

Alternative varieties for a cool climate

Riesling - the noble cool climate variety

Riesling myths and legends

Profiling Pinot Noir wine climates worldwide

11:00am

Session 8: Selling the cool climate story

Champagne and premium sparkling wines: the cool climate connection

Why cool climate? ... views from a producer at the coal face

Using new media to deliver the cool climate message

Selling the cool climate story

Concluding comments (including consideration of venue for 9th ICCS)

2 pm - 5pm

Concurrent workshops(afternoon tea included)

Workshop 5: Can Tasmanian Pinot Noir compete successfully on the world stage? (tasting)

Workshop 6: Bubbles from three continents. A comparison of Méthode Traditionnelle Wines: Champagne, Cap Classique & Tasmanian Sparkling Wine (tasting)

Workshop 7: Can we produce better Pinot Noir and sparkling wine?

Workshop 8: Building vineyard biodiversity for improved wine quality and business profitability

9:00am

Viticulture colloquium(includes break for morning tea)

Rootstock effects on Pinot Noir fruit composition with and without shoot thinning and lateral removal

Chardonnay (Mendoza clone) fruit set and berry size classes are affected by rootstock

Sauvignon Blanc yield management in Marlborough, New Zealand, and the importance of measuring seasonal yield components

Response to soil and leaf N application on vine N status and juice amino N concentrations in a Riesling vineyard in the upper Rhine Valley

Evaluation of in-row cover cropping as a vineyard management tool

Unlocking the secrets of terroir - quantification of soil mineralogy in vineyards

The influence of leaf area:fruit weight ratio on timing of varietal phenology and maturation

Preflowering defoliation reduces bunch compactness and rot losses in red and white grapes

Modelling harvest date and disease severity to forecast botrytis bunch rot risk in New Zealand and Australian vineyards

Botrytis bunch rot observations following mechanical thinning

Biological control of Botrytis cinerea in grapes