A grape grower on the Australian island of Tasmania has made a daring decision—he no longer uses chemicals in his grape production. Consumption of all types of wine around the world remains in collapse. It’s a trend that has Kassulke looking for creative ways to differentiate themselves in an ultra-competitive market.
To do so, Kassulke began cultivating the six grape varieties known to be most resistant to disease, three red and three white. It’s taken researchers from the Commonwealth Scientific and Industrial Research Organisation (CSIRO) years of selective breeding to develop these varieties. They were awarded funding for this collaborative project from Wine Australia. This new effort seeks to become a model for sustainability in grape growing. Most importantly, it takes on the largest economic challenges that the industry continues to face.
Embracing Disease-Resistant Varieties
Kassulke’s choice to cultivate disease-resistant grapes focuses on combating two major threats: downy and powdery mildew. These diseases annually cost the Australian wine grape industry an estimated $140 million. During the development process, Kassulke learned that by using these resistant vines, he could skip the costly chemical sprays altogether, saving significantly on the cost.
Kassulke said that measuring the savings is still very difficult to do. He hopes that his decision will result in the need for less equipment and staffing.
Paul Smith, a representative from CSIRO, one of the research institutions involved, emphasized the need for research and development in this area. He noted that the industry can be slow to adopt the results from these projects. These efforts lay the groundwork for sustainable projects to thrive. Even more remarkable… in the performance standard of having beautiful extremely sustainable performance in the vineyard Smith said.
Consumer Reception and Market Viability
As Kassulke’s leap into chemical-free grape growing has proven strong in consumer reception, the future looks bright for the establishment of her winery. Cindy Healy, who has observed the market trends, stated that consumers increasingly look for products with a compelling story behind them. Wine produced from these disease-resistant grapes has been popular at home and abroad.
Such wines crafted from these varieties have received accolades and conferred distinction, but many more have fallen woefully short. Kassulke was the first to admit that some of the wines just didn’t make the cut. In truth, he complemented the right people with shots of being downright freaking awesome!
Healy stressed that this approach could reduce economic strains on growers. In doing so, we can decrease some of the burdening costs that growers are facing. This will go a long way toward putting some money back into their pockets.”
Long-Term Benefits and Industry Adoption
Experts such as Paul Smith are well aware of the challenges up front. They think it could take years to fully appreciate the benefits of these novel grape varieties. As the industry navigates through changing consumer preferences and economic uncertainties, Kassulke’s decision serves as a beacon of sustainable practices that may inspire further adoption among grape growers.
