Jim Barry Wines, a leading ultra-premium winery in the Clare Valley, South Australia, has been family-owned since 1959. With 315 hectares across 19vineyard sites, their portfolio includes Riesling (45% of plantings), alongside Shiraz, Cabernet Sauvignon, Malbec, and Assyrtiko. Managing vine health post-harvest is critical, particularly following a season with extreme water deficits and reduced soil moisture reserves.

Senior Viticulturist Brooke Howell and owner Peter Barry identified the need for a biological soil and plant stimulant to sustain canopy function and carbohydrate accumulation post-harvest. Following extensive assessment, they selected GOGO Juice for its proven ability to enhance microbial diversity and improve nutrient uptake efficiency. The application was tailored to maximise efficacy based on block-specific water availability and vine status.

GOGO Juice was applied via foliar spray across all Riesling and Assyrtiko blocks, as well as premium Shiraz and Cabernet sites, ensuring rapid nutrient assimilation. High-priority vineyards received fertigation treatments to optimise uptake through both leaf and root pathways. This strategy was particularly crucial during one of Clare Valley’s driest seasons in over a century, where reduced root zone activity limited traditional nutrient absorption.

Brooke Howell notes, “Our objective was to integrate a solution that would give us the nutritional benefits while also increasing soil microbial diversity. Foliar application was prioritised to circumvent restricted root uptake in drought-affected soils. Anecdotally we have seen an uptick in vine health since the application which will help build carbohydrate reserves for next season.”

By incorporating GOGO Juice into their post-harvest management protocol, Jim Barry Wines is reinforcing long-term vineyard productivity. This precision-driven approach ensures optimal vine recovery and readiness for the next growing cycle, even in challenging climatic conditions.