Pinot Noir provenance

Pinot Noir provenance: Australian benchmarking to support growing, making, perception of quality, and marketing to add value to the Pinot Noir supply chain.


Funding: Wine Australia

In-kind support: TIAHill-Smith Family Vineyards and Shaw+Smith

Collaborators: WineTQ, Wine Tasmania, Australian Wine Research Institute, University of Tasmania, Lincoln University (NZ),  Wein Campus Neustadt (Germany), Oregon State University (USA) and Brock University (Canada)

Total funding: $854,000


Dr Anna Carew is leading a project funded by Wine Australia that aims to provide robust evidence for the uniqueness of Australian Pinot Noir.

This $845,000 3.5 year project will generate robust, tangible scientific and qualitative evidence to explain the unique character, quality and provenance of Australia's emerging premier red wine: Pinot Noir.

Once established, the methods developed in this project will be applicable to other red wine varieties.

The project has three intersecting parts:

  1. Intensive scientific and sensory benchmarking of 80 Australian/international Pinot Noir wines (phenolic, polysaccharide, aroma matrix analysis; descriptive, time–intensity sensory analysis) supported by rapid phenolics analysis of 220 Australian Pinot Noir wines,
  2. Documentation and interpretation of site, soil, viticultural and climate factors; and production practices across the supply chain for 16 Australian wines to describe key determinants of style and quality, supported by survey of similar information for 220 Australian Pinot Noir wines,
  3. Blind tasting 80 Australian/international wines for expert qualitative comment to differentiate wine style by terroir, vintage, region (12 leading Pinot Noir commentators/MWs, including exemplar wines from four soil types, seven countries, two vintages) with mini-symposium.

'Pinot Noir is arguably one of the most elusive varieties as there are so many stylistic options. It is important that we can separate what place imparts to the wine, and what the winemaker does' (Ms Louisa Rose, Hill-Smith Family Vineyards H-SFV).

The project team will employ chemometrics to combine the diverse qualitative and quantitative data forms from the three parts of the project to generate evidence of provenance encompassing diverse parts of the whole supply chain.

This project unites an interdisciplinary team from the University of Tasmania – Dr Anna Carew, Dr Fiona Kerslake, Dr Richard Doyle, Dr Dugald Close from TIA with Dr Gemma Lewis from the Tasmanian School of Business and Economics.

The project also involves national experts Dr Paul Smith and Dr Natoiya Lloyd from the Australian Wine Research Institute, Dr Bob Dambergs from WineTQ  and key industry partners Ms Louisa Rose  from Hill-Smith Family Vineyards, Sheralee Davies  from Wine Tasmania, and Mr Adam Wadewitz from Shaw+Smith.

It also has committed involvement from internationally recognised experts in cool climate grape and wine research including A/Prof Roland Harrison  from New Zealand, Professor Ulrich Fischer from Germany, Dr Elizabeth Tomasino from USA and Professor Belinda Kemp from Canada.