Wine centre touted for Riverland

Wine centre touted for Riverland


Horticulture
BURSTING FORTH: The Riverland is responsible for 25pc of the nation's annual wine grape production, which could be recognised with early plans to promote the region's produce.

BURSTING FORTH: The Riverland is responsible for 25pc of the nation's annual wine grape production, which could be recognised with early plans to promote the region's produce.

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THE Riverland’s wine credentials could soon be on display with plans for a dedicated wine and food centre to showcase its produce and drive tourism.

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THE Riverland’s wine credentials could soon be on display with plans for a dedicated wine and food centre to showcase its produce and drive tourism.

Australia’s largest wine region, the Riverland is responsible for more than one quarter of Australia’s annual wine grape production, alongside its production of citrus, stone fruits and almonds.

But compared to other regions, the number of growers and volume of production has not yet translated into winery and cellar door equivalents.

Fellow South Australian wine region, the Barossa Valley has 738 grape growers – compared with the Riverland’s 980 – but it is home to 219 wineries and 88 cellar doors, compared with just 55 wineries and 12 cellar doors in the Riverland.

The South Australian government has pledged an initial $200,000 to develop a business case and detailed plans for a dedicated wine and food centre in the Riverland to help address the imbalance.

It released a discussion paper on the proposed centre this month and has given the local community and industry until the end of February to provide submissions.

Primary Industries and Regional Development Minister Tim Whetstone said community input would help shape the vision for the Wine and Food Centre.

“The Riverland is a vital food bowl for SA and this is a great opportunity to capitalise on the region’s growing reputation for producing premium beverages and food,” he said.

“Being able to showcase the region’s strengths in a dedicated centre would be a big drawcard for tourists to the region and provide greater economic support.”

It is yet to be decided in which town the wine centre would be located or if it would be in a purpose built or refurbished facility.

The discussion paper says potential functions of the centre include providing an outlet for local wineries that do not have a cellar door, giving visitors an opportunity to experience a “taste of the Riverland” and showcasing the region’s premium wine, food, beer, spirits and cider.

But it also says the centre should provide non-exclusive access and be commercially sustainable in the absence of ongoing government support.

“The discussion paper is quite broad as it is important the community provides extensive feedback which will ultimately drive the concept of the centre,” Mr Whetstone, who is also the Member for the Riverland seat of Chaffey, said.

According to Wine Australia, 447,410 tonnes of wine grapes were crushed in the Riverland in the 2018 vintage, almost 30 per cent of the Australian harvest of 1.52 million tonnes. Shiraz, Chardonnay and Cabernet Sauvignon are the main varieties grown

As well as being Australia’s largest growing region, the Riverland has been a pioneer of viticulture irrigation technology. Riverland Wine last year also partnered with the University of Adelaide, Wine Australia and the South Australian Government to create a Digital Vineyard Guidance System – a platform to filter data collected from a suite of remote sensors to improve vineyard efficiency.

“The Riverland has some wonderful success stories in the food and beverage industries and I envisage this centre will provide an opportunity to celebrate not only these stories, but the region as a whole,” Mr Whetstone said.

“This is an opportunity to continue to drive market growth and consumer awareness by enhancing the profile and reputation of the Riverland.

“I encourage all interested stakeholders, including wine, food and tourism businesses, industry associations, local government and community representatives and interested members of the public to get involved and provide feedback.”

This article was originally published at The Lead and is republished with permission.

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