Speak to anyone working within the wine industry, and they will tell you that climate change is far from being a future issue: it’s happening now, and its effects are being felt across Australia’s vineyards. 



Hotter average temperatures, longer summers, more frequent bushfires and changes to rainfall intensity and seasonality are having a significant impact on the wine industry, and these trends are only expected to continue. 

Rapid and ongoing climate change has the potential to affect all aspects of the wine industry, including vineyard performance, pest and disease incidence, wine quality and market competitiveness. To mark World Environment Day on June 5, we look at the impact of the climate crisis on Australia’s wine industry, and systems wine producers and grape growers are putting in place to manage and minimise its effects. 

Hotter, drier conditions 

According to climate scientists, temperatures across all wine regions of Australia are estimated to increase by approximately 3℃ by 2100, and it’s predicted there will be less frost and more intense heatwaves in many areas. While 3℃ might not sound like a lot, to give perspective, this has the potential to transform Tasmania’s cold southern climate into one resembling that of the Coonawarra region of South Australia – a hotter and drier region where very different wines are produced. 

Sustainability Manager at Pinnacle drinks, Laura Herrero Chorques, confirms that the rising temperatures and longer periods of heat are the biggest issues currently impacting the country’s wine producers.

“The biggest concern for wine producers is the change in temperature,” she says. “Grapes are very sensitive to the climate and even the slightest change in temperature can have a big impact on the quality of wine and the variety of grapes you’re successfully able to grow.” 

Laura also says she has seen vintage, the time when grapes are typically picked, get shorter, compressing the timeframe in which grapes can be harvested. 

"A shorter vintage has other significant flow on effects for wine producers,” she explains. “You need to have more staff on at any one time to pick grapes, and it can be difficult to find enough pickers in regions that are heavily populated by wineries.” 

“Producers also need to have enough equipment to handle the capacity of grapes that need to be fermented at the same time. Wineries will need to think of strategies to address this, because when the grapes are ready to be picked, there’s no other choice but to pick them.” 

Ways of adapting 

Many wineries are already adopting new management strategies and viticulture techniques that are helping them to reduce the impacts of the changing climate. Some of these include vineyard floor management practices aimed at retaining soil moisture, modifying canopy practices, reducing waste, and increasing irrigation efficiency and methods. Advances in agricultural technology and research are making a significant contribution to helping grape growers make more informed decisions when it comes to these practices. 

Another area that is making significant headway in Australia’s wine industry is regenerative agriculture. Third generation farmer and Managing Director at Leask Agri, Richard Leask, explains regenerative agriculture as increasing soil health and microbiome through the planting of various vegetative species in vineyards. In what he describes could “be a game changer for Australian viticulture”, this would allow vineyards to fully enhance the capabilities of the land that might have previously only served as tractor access. 

Changing grapes 

The French varieties of grapes still form the core of the Australian Wine Industry, with Shiraz, Chardonnay and Cabernet Sauvignon making up 60 percent of the 2021 crush. Unfortunately, these are cool-climate varieties that don’t tolerate heat and drought well. 

This has led many to suggest winemakers and producers plant grapes indigenous to warmer climates, such as Fiano, Vermentino, Sangiovese and Montepulciano, which thrive in warmer temperatures. However, while Laura says this works in principle, in practice it would be incredibly laborious for winemakers. 

“Different styles of grapes would certainly make wine production easier in the long-term,” she says. “But it could take years for a winery to rip out old vines, plant new ones and wait for them to produce enough yield to sustain their business.” 

And even once completed, there’s no guarantee that Australian and international wine drinkers will seek out and purchase these lesser-known varieties, which would ultimately impact local sales and exports. 

Mitigating, not just minimising 

While adapting to climate change is necessary, many Australian producers are taking this one step further and actively trying to reverse the damage through sustainability initiatives. Endeavour Group, of which Pinnacle Drinks is a part, has developed a sustainability framework it hopes will see it powered by 100 percent renewable energy by 2030, and have net zero emissions by 2050. 

This sentiment to mitigate climate change and preserve the environment is present across Pinnacle Drinks’ sites, Laura says. 

“We already have certification in Australian environmental standards and are committed to gaining certification from Sustainable Winegrowing Australia, which supports the collective effort to mitigate climate change.” 

If you’re looking for staff or a job, partner with a recruitment company that understands the wine industry and contact Acclaimed Workforce today.