THERE will be no eradication or compensation if grape phylloxera is found in Central Tablelands vineyards.
This was the blunt message delivered to Orange winegrowers at a workshop held last week, hosted by Central Tablelands Local Land Services and NSW Department of Primary Industries (DPI), where vineyard owners were again warned of the threat of the tiny aphid-like insect to their thriving industry.
Grape phylloxera (Daktulosphaira vitifoliae) is said to be one of the world’s worst grapevine pests, which feeds on the roots of grapevines.
Phylloxera first came to Australia in the 1870s to the Sydney region, and in many cases, kills the grapevines.
Phylloxera has already infested the Sydney counties of Cumberland and Camden. Large sections of Victoria are also classed as Phylloxera Infested Zones and the infestation has spread across the NSW border into the Albury and Corowa areas.
Wine regions such as the Hunter Valley, Mudgee and Canberra have avoided an infestation.
Bev Zurbo from NSW DPI said that if a winegrower was found to have Phylloxera, the only known way to get rid of it is to remove the vines. She said the cost of removal and replanting would be around $30,000 a hectare.
Phylloxera can be spread via machinery and equipment, as well as on tools, clothing and shoes, and according to the NSW DPI, is a massive threat to NSW’s $1.6 billion wine industry.
Ms Zurbo told the workshop that one of the greatest threats is the influx of people coming into the region.
“The travelling public is now probably the biggest threat,” she said. “All we can do is educate people.”
Secretary of the Hunter Valley Wine and Tourism Association Bruce Tyrrell said Hunter winegrowers were very aware of the threat of Phylloxera.
Mr Tyrrell said the region had adopted ways to deter travellers from bringing root stock into the region, including warning signs and dumping areas at the entrances to the region, as well as a $2 million fine for introducing Phylloxera.
Justin Jarrett from See Saw Wines in Orange said if vineyards had a strong biosecurity policy, they should be safe from Phylloxera.
Mr Jarrett, who grows many varieties including chardonnay, sauvignon blanc, pinot gris and shiraz, said he had put in place a number of policies in order to protect his vines.
He has placed signs at the entrance to the vineyard warning visitors, and when he has workers coming onto the vineyard, their tools are disinfected and their cars are kept out of the vineyard.
Mr Jarrett also uses his own harvester in the vineyard.
He also takes part in Forage, an event held in the Orange region where people visit the vineyard, and he said for the past two years he has asked people to walk through a foot bath to disinfect their shoes.
“You just need to make sure you have a biosecurity policy. If you do all those things, it should not be a problem,” he said.
