19 June 2019 - The Wine Grenade maturation system will be distributed throughout Australia by Classic Oak Products from June. This exclusive deal enables winemakers to compliment Classic Oak’s industry-leading selection of oak alternative products with precise oxygen management in tank-aged wines.
Wine makers in eight countries are now using the Wine Grenade. To date Wine Grenade has supplied and supported its Australian customers directly. Partnering with the largest supplier of barrels and oak alternatives in Australasia means winemakers across the country now have access to a complete maturation solution that is both effective and affordable.
Jonathan Boswell, co-founder and Managing Director at Wine Grenade, says “Classic Oak provides the scale, market knowledge and on the ground support we need to reach more customers throughout Australia.”
Wine Grenade and Classic Oak will co-present a workshop on Oak alternatives at the Australian Wine Industry Technical Conference, 21-24 July in Adelaide.
Wine Grenade is proud to be named New Zealand's most innovative Agritech business by Idealog magazine. See all the winners here.
Recent focus has been on developing our data and insights capability to give Winemakers insight into their maturation process that has never been possible before.
Wine Grenade is available in the US from Enartis USA.
Find out more about Wine Grenade.
Wine Grenade Chief Product Officer Hamish Elmslie talks to Wine & Viticulture Journal.
He was asked to give his thoughts on modern winemaking techniques, and how winemakers can truly replicate barrel maturation at volume inside steel tanks.
See below for an excerpt from the publication.
Wine Grenade has been recognised with an INNOVATION + QUALITY Award during IQ 2018, an annual Napa Valley forum for ultra-premium wineries focused on cutting-edge innovations that advance wine quality.
IQ2018 takes place in the off season and it’s a great time for wine makers to take stock of their plans for enhancing their business before harvest takes every moment of their waking day.
Just five products were hand selected by the I+Q Advisory Board and the Wine Business Monthly editorial team. Alongside the Wine Grenade are technologies for quickly mixing fermenting musts, improving filtration, measuring in-tank temperature and forecasting irrigation needs.
According to the judges we were selected for our appeal to small to mid-sized wineries, taking an expensive, large-winery process and making it accessible to all.
As Curtis Phillips, senior technical editor at Wine Business Monthly says, "The Wine Grenade is easy to set up, easy to use, and, when combined with the Wine Grenade dashboard app, it gives the winemaker realtime data wherever he/she has access to the Internet. Wine Grenade truly brings micro-oxygenation within the reach of smaller producers."
Recognition by industry experts at the heart of West Coast wine making proves we are being noticed in the right places and for the right reasons. While micro-ox is an established process, we felt that small and medium size wineries – those producing up to 50,000 cases - were missing out on its potential benefits because of cost.
A big thanks to WineBusiness Monthly for featuring us in the April edition. It's an honor to be recognised as an exciting new innovation in the wine industry.
We've been attending Unified Symposium for four years now. In 2018 we had our own booth and we were overwhelmed with the response to our innovative Wine Maturation solution.
Auckland, 24 January 2018 - Wine Grenade, the wine maturation start-up, has recruited technology executive Brett O’Riley to its Board. The appointment of Brett, who also becomes Chairperson, strengthens Wine Grenade’s commercialization capabilities as the company expands into new wine growing territories and leverages data captured during maturation.
Brett has extensive experience in IT, innovation strategy and international business development. Most recently CEO of Auckland’s economic growth agency ATEED for five years, Brett was previously Deputy Chief Executive, Business Innovation and Investments for the Ministry of Science + Innovation, and founding CEO of the NZICT Group (now called NZ Tech) which represents New Zealand’s leading technology companies. He is an experienced technology company director and has also held senior roles during 14 years with companies within the Telecom group (now Spark) including Southern Cross Cable Network.
Brett’s current governance roles include directorships at drone noise cancellation start-up Dotterel Technologies, New Zealand Film Commission, Baseball NZ and Bowls NZ. Brett also works in an advisory capacity to a number of companies including Innovation Capital. A dedicated advocate for technology in education, Brett is a founding member of the Board of Trustees of Manaiakalani Education Trust.
“In order to exploit IoT opportunities in the global wine industry, we need to bring in additional skills, experience and networks. We are fortunate to have Brett’s contribution and knowledge to accelerate our growth at a time when Wine Grenade is rapidly expanding and raising capital to do so, says Hamish Elmslie, CEO.
Wine Grenade commercializes IP from New Zealand’s Plant & Food Research in a connected device which allows winemakers to cost effectively replicate the traditional oak barrel ageing process by delivering precise amounts of oxygen through a permeable membrane - a process known as micro-oxygenation.
The company is also exploring opportunities to capitalise on the unique location of its sensors inside the wine tanks and has just completed Vodafone Xone, a six-month long accelerator for data and IoT start- ups.
“Wine Grenade is leveraging New Zealand’s strengths in horticulture IP and high-tech manufacturing to target an identifiable high value market opportunity. I’m thrilled to be working alongside Hamish, the other founders, and the existing investor group, to make the most of this opportunity,” says Brett.
Founded in 2014, the company is now selling devices to wine makers in eight countries and is building out its distributor network, appointing its first resellers in Chile and Argentina late last year.
Wine Grenade CEO Hamish Elmslie gives a quick rundown on some recent developments in the lead up to Unified Symposium.
For the past 10 years, I have been going to what most of us call “Unified”. Built with the joint input of growers, vintners and allied industry members, the Unified Wine & Grape Symposium is held annually in Sacramento, California and is the largest event of its kind in the Western Hemisphere. Over 650 suppliers display their products and services to approximately 14,000 people who attend annually.
Among those thousands of people shaking hands, one of the biggest subjects will certainly be “the fires”: Were you impacted? How much had you harvested when the fires happened? Did you suffer smoke taint? How did you deal with it? Etc. Indeed, one of the conference sessions is titled: “Wildfires and Wine: Loss Prevention, Mitigation and Management”.
Aside from the fires, whether it be on the viticultural, winemaking or retail side, each visitor will be looking for ideas and products, innovations and technical breakthroughs - new ways of doing better and more efficiently their craft.
For the 4th consecutive year, the managers of Wine Grenade will be there too.
If you want to know more about Wine Grenade’s disruptive technology which is democratising micro-oxygenation techniques, please get in touch with Hamish Elmslie at email@example.com and swing by the booth!
We're very excited to announce that Wine Grenade customers can now visualise what is happening inside their tanks through our web-based dashboards, available on laptop, mobile phone or tablet. These dashboards give winemakers instant access to the data recorded by their micro-oxygenation devices during maturation.
The real time data shows the oxygen release rate, tank and cellar temperature and tank headspace pressure as well as the status of battery and oxygen canister levels. This development represents the first stage in our vision to provide winemakers with the insights they need to make consistently great wine, year after year.
The dashboards are launched as The Wine Grenade expands its presence into eight countries in North and South America, Europe and Australasia, with devices most recently adopted by winemakers in France, Spain, Belgium, Canada and Mexico. The company continues adding to its distributor network, including in South America.
“The dashboard puts the Wine Grenade’s live data into the hands of winemakers on a laptop, mobile device or tablet so they can easily check the status of a device. The dashboards will evolve as more wineries adopt micro-oxygenation and our devices become integral to their winemaking,” says Hamish Elmslie, Wine Grenade CEO and co-founder.
‘Wine Grenades’ allow winemakers to replicate the traditional oak barrel ageing process by delivering precise amounts of oxygen through a permeable membrane - a process known as micro-oxygenation. The Wine Grenade is an Internet of Things (IoT) device which measures data that winemakers use to make decisions.
This piece originally appeared in the September 2017 issue of Wine Business Monthly
Winemakers constantly debate the balance between art and technology. This is more than just the difference between Old World and New World wine production - it’s a fundamental question that every winery needs to address.
I remember visiting local wine fairs in France with my dad, tasting and buying wine by the case. He explained to me the concepts of “terroir” and “millesime”; how each plot of land could produce a distinct wine because of the ground composition, and how each year’s climate made a wine taste different. We would store those cases in our underground cellar and drink them as time passed, which might be weeks, months, or even years. I accepted it as fact that the same wine could taste better some years than others.
To my surprise when moving to the USA, I discovered an entirely different reality. In the ‘New World’, in wine like many consumer products, ‘brand’ is at the forefront, and consumers expect a consistent tasting experience year after year, and in any location. Someone drinking a Kendall-Jackson Chardonnay from 2010 would demand the same taste in 2016, regardless of the weather or the origins of the grapes. The majority of the consumer’s perspective in the USA is very straightforward: “I buy it, I taste it, I like it, I buy it again, I like it, I buy it again....” Most consumers drink these wines within hours or days of purchase, so they count on a predictable flavor.
And winemakers rely on various techniques to control the variables and meet this consumer demand for consistency of quality. It is undeniable that technology has an important part to play in today’s business of winemaking. Throughout the winemaking process, many decisions are made, which each require some risk or innovation.
In the vineyard, do we harvest our own grapes to control quality or source them from different regions in order to work with different profiles?
During fermentation what strains of yeasts, bacteria and enzymes do we use, or how much adjustment to pH and alcohol is advisable? How about decisions regarding saignee, skin contact, pump-overs, micro-oxygenation?
During blending, should different varietals be mixed from within the winery estate or from wines purchased on the bulk market?
During aging, use oak barrels with various toast profiles and origines, or replicate the maturation process with oak alternatives and using micro-oxygenation. How about de-alcoholization?
The appetite for technology adoption in any given winery reflects, at the macro level, that country’s culture and its (old vs new world) approach by producers and consumers. On the micro level, the willingness to innovate reflects the brand and culture of each individual winery. Some wineries trade on being cutting edge and challenging the status quo, while others position themselves as artisanal brands and offer a consumer experience to match this.
There is no right or wrong answer - each winery has to understand its own brand positioning and product strategy. My many years on the road working with wineries of all sizes showed me that these choices reflect the winery’s organizational structure, employee profile and team culture (personality, values and internal hierarchy), investment in winemaking tools, website content, the color of the label, the weight of the bottle, the use of a specific closure, etc.
In the end, the challenge for winemakers, and wineries as a whole, is to remain true to their vision without missing opportunities to innovate. I believe no winery can afford to remain fully artisanal; if the taste profile can vary from year to year, the overall quality of the wine has to remain constant in order to maintain success in a market where the spots on the shelves are highly prized. Some wineries remain partially artisanal in the winemaking process and message but offer a sophisticated customer experience supported by technology, like an online wine club and social media communications.
Whether organizations decide to embrace or resist change, the fact is that the democratization of technology is happening in front of us. When my kids’ PlayStation has more computing power than the early moon launches, we are only a couple of years away from talking to our fridge and having it tell us what to cook - or having our winemaking tank talking to us ...
The point is that democratized technology is cheaper and more accessible for a business of any size. Winery owners, winemakers and wine marketers must now decide their positioning on technology and innovation.
Where do you stand...:
To make an informed choice on technology, winemakers need to:
The point for wineries to note is that their options to apply technology to a range of uses - both winemaking and general business - have really opened up in a short amount of time, all participants should be aware of this, and should decide where they stand.
About Wine Grenade
Wine Grenade is wine maturation, redefined. This blog will keep you up to date with our business and provide some thoughtful commentary on the art of winemaking.