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State’s wine producers don’t believe in sour grapes

Gemma Roach

A University of Tasmania PhD candidate has found that the state’s 100 wine producers are a collaborative bunch.

In 2008, Gemma Roach began studying Tasmanian wine producers and the way they market themselves and collaborate with one another.

She has interviewed more than 30 of the state’s wine producers for her thesis which is now almost complete.

“I have been looking at how, and also why, Tasmanian wine producers participate in joint marketing activities and events,” Ms Roach said.

“They are surprisingly willing to work with each other, where in most other industries they would be considered competitors.”

Ms Roach said many Tasmanian vineyards considered what was good for one producer was good for the rest of the industry, bringing more positive exposure to Tasmanian wines.

Incidents where one vineyard had introduced head chefs and restaurant owners to other wine producers were common, Ms Roach said.

“Many of them were even happy to share advice and information that others would consider to be commercially sensitive, because they trusted other wine producers not to exploit that trust,” she said.

“There were examples of this where a Tamar Valley wine producer might call a producer in the Coal River Valley to ask advice on a certain grape variety, and that advice would be freely given.”

Published on: 28 Jul 2011 1:00pm