Trentham Estate recently participated in a trial using a new device that ultimately improves the quality of wine. The Pinot Noir fruit from Trentham’s 2015 vintage played guinea pig to the invention, being the first time it has been trialled in a winery, and the results are promising! Angela Sparrow, a postgraduate from the University of Tasmania, approached Trentham’s chief winemaker and managing director Anthony Murphy with the idea late last year. Intrigued by the concept and never afraid of a little innovation, the Trentham founder was more than willing to test it out. The machine used can be described as similar to that of a giant bamix; the blades cut down the size of the grape skins and push them through the line quicker, increasing the speed of the processing. This ultimately builds the intensity and stability of the wine, improving the quality to make it more appealing and improve the ageing potential. In its early stages, the device is relevant to all light-coloured red wines such as Pinot Noir, Nebbiolo and Grenache. However the sky is the limit, as it could someday be used on all red varietals. The project has been underway for five years and is still ongoing, with the results of the trial will be seen within six months. It is Angela’s intention to take the device to other wineries across South Australia and Tasmania during the 2015 vintage period, where she will experiment with a number of regions and grape varietals. The project has been funded by the Australian Grape and Wine Authority, and if successful, Angela hopes to have the machine developed for use in greater capacity by next vintage.