Awards for Excellence Winners

ASVO 2018 Oenology Paper of the Year

The 2018 Winemaking Paper of the Year was awarded to Dr Paul Boss at CSIRO Agriculture & Food
Dr Boss’s paper was selected by the committee because it demonstrated insightful information about chemical analysis of Cabernet sauvignon and Riesling over the course of berry development, this information has a direct application for winemakers who can tailor their wine style from the vineyard.

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ASVO 2018 Winemaker of the Year

Pete Bissell of Balnaves, a family owned winery in the Coonawarra, was awarded the ASVO 2018 Winemaker of the Year. Pete is Chair of the Limestone Coast Grape and Wine Council, and a foundation member of the Limestone Coast Wineshow.
Pete has challenged the traditional and celebrated ‘Coonawarra Cabernet’ by pursuing new Cabernet Sauvignon clones and styles of Cabernet wine.
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ASVO 2018 Viticulture Paper of the Year

The 2018 Viticulture paper of the year was awarded to Dr. Catherine Clarke at Agriculture Victoria for the paper Effectiveness of sodium hypochlorite as a disinfestation treatment against genetically diverse strains of grape phylloxera Daktulosphaira vitifoliae Fitch (Hemiptera: Phylloxeridae) .

The work reported  validated the footwear disinfestation protocols stipulated in the National Phylloxera Management Protocol (NPMP).

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ASVO 2018 Dr Peter May Award

The 2018 Oeology paper of the year was awarded to Dr. Rob Bramley, CSIRO Agriculture and Food for the paper Within-vineyard variation in the ‘pepper’ compound rotundone is spatially structured and related to variation in the land underlying the vineyard.
The paper, reports the results of the investigation initiated by Nathan Scarlett in spatial variation at the within-vineyard scale of a grape-derived wine flavour and aroma compound.

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The 2018 ASVO Viticulturist of the Year award went to Colin Bell from AHA Viticulture a viticultural consultancy based in Western Australia. Colin is the Deputy Chair of Wines of Western Australia, a Director of Australian Vignerons and numerous other industry and community organisations which enables him to extend his work locally, within WA and nationally.

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, M.Z., Day, M.P., Holt, H., Wilkes, E. and Smith, P.A.
(2016), Effect of oxygen exposure during fermentation on volatile sulfur compounds in Shiraz wine and a comparison of strategies for remediation of reductive character.
Australian Journal of Grape and Wine Research, 22: 24–35. doi:10.1111/ajgw.12172