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The article focuses on integrating routinely collected vineyard data with publicly available soil and climate information to explore regional terroir variability. Topics include analyzing yield and harvest data over multiple seasons in Marlborough, New Zealand, to map variations, demonstrating how these methods can enhance understanding of regional terroir and inform decisions in winegrowing, such as subregion delineation and vineyard management strategies.

The article focuses on responding to the consumer shift towards medium-bodied red wines, offering actionable steps for producers to meet this increasing demand. Topics include vineyard management techniques like shoot and bunch thinning to minimize greenness, cellar practices such as whole bunch fermentation and controlled oxygen exposure for texture refinement, and strategic bottling considerations to preserve primary fruit characters.

The article delves into John Hughes' passion for Riesling, particularly German Kabinett styles, exemplified by Rieslingfreak No.8 Polish Hill River Schatzkammer Riesling. Topics discussed include the unique features of Riesling, viticulture practices in Polish Hill River, and the meticulous winemaking process involved in creating this semi-sweet, low-alcohol wine.

The article examines Australia's evolving winegrape varieties, focusing on the emergence of alternative options. Topics discussed include the concentration of major varieties, exploration of emerging varieties driven by climate adaptation, market diversification, and risk reduction, analyzed through statistical methods and a comprehensive dataset spanning two decades.

The article delves into managing vineyards during heatwaves, highlighting the importance of water management in mitigating risks to winegrapes. Topics discussed include the vulnerability of winegrapes to heat stress, natural cooling mechanisms through transpiration, and strategies for irrigation tailored to vineyard conditions and varietals.

The article presents findings from a comprehensive study on NOLO (no and low alcohol) wines, revealing a lack of wine-likeness in many existing products. It explores sensory attributes of sparkling, white, and red NOLO wines, emphasizing the need for improved production techniques and ingredients to meet consumer demands for more wine-like products, thereby supporting the growth of the NOLO wine category.

The article focuses on Teakles Hill wines, detailing its history and recent revival under Angas Borchardt's stewardship. Topics include the vineyard's location in the Adelaide Hills, viticulture practices for Gamay grapes, and specific winemaking techniques employed in producing their 2023 'Yes I Can Boogie' Gamay Nouveau.

The article focuses on the critical importance of enhancing grapevine planting material for the future success and sustainability of the wine industry. Topics include the decreasing lifetimes of vineyards, the specialization of grape cultivars, and the potential for innovation in trellising and training systems.

The article presents data on the composition of Australian wine and discusses free, total and bound sulfur dioxide (SO2) and the ratio of free-to-total SO2. It provides an overview of common analytical parameters of Australian wines being consumed internationally, with the extent and rate of change in composition. Extrapolation may help in future market demands, with potential economic benefit for wine producers who use the data to set specifications for future grape and wine production.

Following their first article published in the Winter 2022 issue of the Wine & Viticulture Journal which explored the trend in the varieties being grown in South Australia's winegrape regions, the authors now provide estimates on the bearing area of varieties in regions outside of SA to identify shifts in those areas. [ABSTRACT FROM AUTHOR]

The application of carbon-dense biochar is a regenerative viticulture method that may help vineyards mitigate and adapt to the increasing severity and longevity of climatic disasters. An incubation study carried out in a Queensland vineyard tested the impact of biochar application on soil microbial activity. [ABSTRACT FROM AUTHOR]

In this one-off article for the Wine & Viticulture Journal, former regular WVJ contributor and winemaker Cathy Howard explores how alternatives to sulfur dioxide may help the industry reduce and maybe even replace its reliance on the additive to protect wine from microbial and oxidative spoilage. [ABSTRACT FROM AUTHOR]

The authors describe the application and adoption of artificial intelligence to predict winegrape yields. [ABSTRACT FROM AUTHOR]

Organic viticulture is a significant step towards sustainability however it's not always sustainable, especially if more tractor passes are needed to control weeds. But advanced vineyard machinery should soon turn the tide. [ABSTRACT FROM AUTHOR]

This article provides an update to previously published analyses of trends in Australian wine composition and is presented in three parts. Part one, published here, focusses on titratable acidity and pH. Part two will cover alcohol and glucose plus fructose concentrations, while part three will include free, total, and bound sulfur dioxide (SO2) concentrations and the ratio of free to total SO2, as well as overall concluding remarks. Parts two and three will be published in future issues of Wine & Viticulture Journal. [ABSTRACT FROM AUTHOR]

The article focuses on the application of new technologies to address longstanding issues with scale insect and mealybug pests in Australian vineyards. Topics include the use of metagenomics to identify pest species, the different life cycles impacting control measures, and the discovery that European plum scale (Parthenolecanium corni), previously underestimated in its impact, is now prevalent and requires tailored management strategies.

Laying the groundwork for a subsequent article in the Winter issue of the Wine & Viticulture Journal, which will canvass what can be done in the vineyard to limit carbon emissions, Tony outlines what we currently know about the wine industry's carbon footprint. [ABSTRACT FROM AUTHOR]

The article reports that the producers of the top three wines in recent tasting of several Pinot Noir from Australia and New Zealand reveal how their standout drops were crafted in the vineyard and winery.

The article reports that sparkling wine might just be the most technical of all wines in the world–even if it is so easy to drink. Topics include examines the reason most sparkling wine is so complex is because of the need for two fermentations one to make wine and the other to make bubbles and considered since sparkling wines were first introduced several processes have been developed and each result in a unique sub-style of sparkling wine.