It may be the cold nights or the rarified air but the winemakers of Central Otago are a breed apart. I have long referred to them, with affection, as the Pirates of the Caribbean. This has nothing to do with the prices they charge nor a cavalier approach to their craft, they are just good fun with a gentle dose of wickedness. They are also genuinely supportive of each other with a healthy understanding that as a clearly defined region there is strength in playing to a common agenda, rather than going it alone, writes John Hawkesby in The New Zealand Herald.

An application for a wine bar at Bottles and Barrels liquor store in Geelong West has attracted more than 30 objections. Owner Matt Baird said yesterday that all he had in mind was a small boutique bar, but the licence he required comes with the term “tavern”. “The small boutique bar I have (in mind) is certainly not geared or planned to be used to in anyway resemble a pub, booze barn or late night venue,” he said. Mr Baird said the bar would close at 10pm during the week and on Saturdays, and would close at 7pm on Sundays. He said his vision was to be able to offer greater wine appreciation to customers, reports the Geelong Advertiser.

Rates raised controversy in the Augusta-Margaret River Shire Council again on Wednesday, with some saying the current system was not fair to the local wine industry. Crs Lyn Serventy and Jenny McGregor spoke against a staff recommendation that the council continue with its current rating method, rather than implement split rating. Cr McGregor’s concerns were that a small family-owned winery might have to pay the same rates as a major winery with a restaurant and cellar door, reports the Augusta-Margaret River Mail.

Researchers are trying to work out what’s causing bunches of grapes to rot in cool climate wine regions of south-west New South Wales. This year, a pathogen called Pss, or Pseudomonas syringae damaged up to 80 per cent of the crop in the Tumbarumba area. Melanie Weckert, a research plant pathologist with the NSW Department of Primary Industries, says the bacterial disease is an expensive problem for growers, reports ABC Rural.

Vignerons in Victoria’s Grampians are predicting this year’s vintage will produce high quality wines. The Grampians Winemakers’ Association’s Damian Sheehan says weather conditions have been the best in a decade for grape maturity. He says after excellent growing conditions, winemakers are now waiting to see the results from pressed grapes, reports ABC News.

En Primeur week began yesterday in brilliant sunshine and broad optimism on the part of producers – especially when it comes to the white wines. The lack of rainfall in the summer – between March and June there was 74mm of rain compared with an average of 176mm – together with a cooler-than-average July and August might have caused problems for the reds in many appellations, but there is no such reservation with the white wines, both dry and sweet, reports Decanter.

The French are trying to conquer America, and that doesn’t mean they want to buy Louisiana back. Americans are purchasing French wine in record amounts, helping propel the Gallic wine industry to new highs. French wine and spirits exports hit $13 billion in 2011, and America was the dominant trading partner, providing 18 percent of that figure. Despite the intense focus on China in recent years, the United States is importing more French wines from almost every region. That’s spurring the French to invest more marketing and sales efforts in America, reports Wine Spectator.

Staff at Cloudy Bay Winery in Blenheim are enjoying what is likely to be a short-lived leisurely work pace as the last of its sparkling grapes are brought in to press, says winery spokeswoman Stephanie McIntyre. “At the moment, everyone’s just taking it easy. You can see there aren’t too many people around, but that will all change in a few weeks when all the ripening comes on at the same time.” Cloudy Bay winemaker Sarah Burton anticipated the first lot of grapes for the still variety would be brought in today. There was usually a one week gap before this harvest began, so it was a good way to prepare the crew for what was in store, reports The Marlborough Express.

Speculation is rife in Marlborough that uncontracted grapegrowers are receiving up to $2000 a tonne for Sauvignon Blanc grapes. The high price has been attributed to the short supply of grapes because of the cool flowering conditions and large wine producers struggling to meet their commitments. People in the Marlborough viticulture industry are wary of naming names because of confidentiality clauses, but said large wineries are competing heavily with each other to secure the grapes, reports The Marlborough Express.

Winemakers want tighter controls over when fires are lit as smoke from planned burns continues to affect grapes. Authorities yesterday still could not say where the weekend smoke that affected Hobart originated, though more than a dozen complaints were made to the Environment Protection Authority, reports The Mercury. Wine Industry Tasmania chief executive Sheralee Davies said the forestry burns season came at just the wrong time for growers, with harvesting in full swing.