The Australian Wine Research Institute

Viticulture at the AWRI

The AWRI’s priority research areas are determined by its sector-elected Board and its major funding body, the GWRDC.

While most of the research at the AWRI is focused on wine, wine is a value-added product that can only be made from wine grapes. Many scientific questions can only be answered by taking an integrated approach from the soil to the consumer.

Most of the AWRI’s research projects involve one or more collaborative partners. Such collaboration means that the AWRI obtains access to expertise in areas such as viticulture, without necessarily building such expertise in-house. Partner organisations within the Wine Innovation Cluster are a useful source of such expertise.

The AWRI does maintain a small in-house viticulture capability, one that has remained small over time. This capability is used to inform research projects, contribute to extension activities, and assist all researchers at the AWRI to source appropriate fruit for wine-related research projects.

For some 20 years, the AWRI has taken the lead in the collation of agrochemical information and maximum residue limits in our export markets – updating the information on our website and publishing the ‘dog booklet’ each year. Our viticulture team handles hundreds of viticulture-based enquiries each year, mostly pertaining to agrochemicals.

All enquiries can be directed to our viticulture staff at the AWRI:

Dr Peter Dry, Viticulture Consultant
Dr Sally-Jean Bell, Senior Viticulturist
Marcel Essling, Viticulturist

Tel: 08 8303 6600