In what is being described as the most challenging period in decades for Australian grape growers, vineyards across the country are grappling with a surplus of wine, leading producers to explore alternative markets. The vintage season has left a significant imprint, with fruit being left to wither on the vine and tanks overflowing with the excess produce.
Brian Mullany, a seasoned winemaker with close to thirty years of experience in cultivating grapes on the south-western slopes of New South Wales near Young, expressed the extent of the predicament. “A lot of shiraz and cabernet sauvignon was left on the vine, about half the vineyard was just left to rot,” he lamented. Mullany’s vineyard, which typically yields 200 to 300 tonnes of shiraz and cabernet, fell short of its usual output this year, leaving their tanks inundated with wine.
Mullany, alongside his wife Suellen, who also run their own label, is no stranger to the challenges posed by a wine glut. He anticipates this won’t be the last time they confront such a situation. “You just have to survive the difficult times and get your costs down as low as you can to get through,” he asserted. “We’re one of the last areas to pick grapes in the state, so when there’s a glut and the wineries are getting full, they often tell us at the last minute that they don’t need our grapes. I find it pretty difficult.”
Meanwhile, Jenny Semmler and her husband, Eric, have been cultivating grapes at Glossop, near Berri, for over two decades. Their modest vineyard yields an annual crush of 60 tonnes.
This burgeoning surplus has thrown a spotlight on the resilience of Australia’s grape-growing community, as they navigate uncharted waters to find innovative solutions to the current challenge. The industry’s adaptability and determination will be crucial in weathering this storm and carving a path forward in the wake of this unexpected surplus.
