AAVWS Talk & Taste – The Future is Now

Presented by NSW Department of Primary Industries

Friday 8 November 2019

Venue Mildura Workingman’s Club, Function Room, Upstairs 100-110 Deakin Ave, Mildura
Time 1pm – 5pm
Cost $110pp
Bookings essential

Twenty years ago, at a lunch in the Grand Ballroom, a bunch of wine and food thinkers, makers, writers and enthusiasts created a wave that has rippled across the land and over the years to reshape viticulture and wine in Australia. In 2019 we look back to the beginning and investigate the impact of the AAVWS. We throw the spotlight on a variety that is reaching a critical mass, the convergence of integrity of style and consumer awareness, and dissect the rise and success of Tempranillo. And we try to answer the all-important question – how can we best tell our unique stories and market our diverse wines directly to the people who will enjoy them?

Session One

20 Years On
Two decades since the legendary Long Italian Lunch that started it all, Wine Writer and inaugural Chief of Judges Tim White recalls the wines and words of the day back in November 1999 and reflects on the role the AAVWS has played in the uptake of a diverse array of grape varieties across Australia.

Session Two

Tempranillo Rising

New Chief of Judges Sophie Otton will drive this discussion with the help of expert panellists, viticulturists Mark Walpole of Fighting Gully Road and Adam Hall of Yalumba and winemakers Eleana Anderson of Mayford and Belinda Thompson from Crawford River along with Canadian Journalist Michaela Morris our 2019 International Guest Judge. From just three Tempranillo wines entered in the first official AAVWS in 2001 to around 80 entries per show over the last few years, Tempranillo has cemented itself a comfortable position in the Australian wine industry. We have settled on the best places to grow the grape. There is a distinct maturity to the wine styles being produced, wines that show varietal typicity and unique Australian personality. But perhaps most importantly wine lovers are embracing and seeking out wines made from the classic Spanish grape. This session will chart the progress of Tempranillo and showcase some benchmark wines alongside the discussion.

Session Three

Making a Direct Impact

This alternative variety focused mini-conference of three 15 minute presentations in collaboration with Wine Industry Suppliers Australia is based on their hugely successful 2018 event. Moderated by WISA CEO Matt Moate, Making a Direct Impact reflects the importance of understanding and maximising the relationships Australian wineries hold directly with consumers and how that impacts brand perception, demand and ultimately profitability. These dynamic presentations will help you to grow your reach and understand how to amplify the potential of things like your mailing lists, website data and social media to sell more wine directly to your fans.

Sam Davies from Digital Noir knows that as a business in the wine industry, it is basically a given that you will need to engage with a digital marketing agency of some description. For many of you, this comes with long ‘sigh’. That should not be the case though!! In this rapid-fire session, Sam Davies of Digital Noir will pull back the curtain and give you 10 proven tips to get better results from your digital agency!

Ian Martin from VinCreative.com will chat about the evolution of consumer buying habits due to generational change, new technology and the dominance of large distributors. Ian highlights how technology can enable wineries to deliver a personalised marketing and customer care solution – adapting to the different preferences and needs of each customer.

Katharine Crane from Crane Creative asks is your social media heart beating? Get the defib paddles fired up and get your heart beating again with Katharine’s tips on how to humanise your wine brand and keep your customers on the journey with you.

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Changing the World

“The massive impact the AAVWS has had on wine production and consumption in Australia over the last 15 years is now flowing overseas as alternative varieties breathe new life into the UK market and add colour and excitement to the Australian offering.”