Announcing our Awards for excellence winners

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The ASVO Viticulturist of the year, sponsored by Bayer CropScience, was awarded to Ben Blows of the Adelaide Hills, South Australia. Ben has developed and trialled a practical and cost effective solution to targeting Eutypa fungicides with his own design of spray unit. The award judges said that Ben’s concept demonstrated his ongoing commitment to improving the Australian wine industry and his influence will extend well beyond his own region.

The ASVO Winemaker of the year was awarded to Ed Carr, Group Sparkling Winemaker at Accolade Wines. Ed is a passionate winemaker, who as a result of his foresight identified an opportunity to redefine Australian sparkling wine and to gain international credibility in the world of sparkling wines. Ed’s commitment saw him develop and improve his winemaking techniques over a number of years and has resulted in a consistent and prestigious record of wine show awards. The judges of this award cited Ed’s work as inspirational to others trying their hand at sparkling wine production.

The inaugural award of a scholarship to attend the Advanced Wine Assessment Course (AWAC) sponsored by Seguin Moreau Australasia was awarded to Richard Fennessy, Wine and Grape Research Officer at Department of Agriculture and Food WA. Richard is a highly engaged professional who contributes to the industry in Western Australia and nationally. The judges were particularly impressed with Richard’s ability to articulate his desire and potential to benefit from the AWAC.

Two awards, sponsored by Wine Australia, were presented for research papers published in the ASVO’s Australian Journal of Grape and Wine Research. The winning viticulture paper was authored by Gareth Hill, Katherine Evans, Robert Beresford and Robert Dambergs and was titled ‘Comparison of methods for the quantification of botrytis bunch rot in white wine grapes’. The best oenology paper was awarded to Andrew Clark, Paris Grant-Preece, Natalie Cleghorn and Geoffrey Scollary for their paper titled ‘Copper(II) addition to white wines containing hydrogen sulfide: residual copper concentration and activity’.

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