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across SA. The main re­gions are Ade­laide Hills, Barossa Val­ley, Clare Val­ley, Coon­awarra, Langhorne Creek, Mc- Laren Vale and Riverland. Smaller sub-re­gions such as Padth­away and Eden Val­ley are lo­cated from Eyre Penin- sula to Mount Gam­bier. ‘‘ All wine re­gions have in­di­cated at some point in time in the past 12 months a dif­fi­culty in at­tract­ing work­ers,’’ Smed­ley says.

‘‘ We’re not nec­es­sar­ily get­ting a lot of peo­ple go­ing back to the re­gions to work.’’

More young peo­ple need to be de­vel­oped through their ca­reers from en­try-level po­si­tions or en­cour­aged to re­turn home, while at­tract­ing peo­ple from out­side re­gions also is on the agenda.

Smed­ley says skilled work­ers are not just re­quired to work on site at winer­ies.

‘‘ For a smaller com­pany in a re­gional town – the is­sue is still get­ting some­one to un­der­stand the busi­ness as­pects of a wine busi­ness,’’ he says.

‘‘ It’s not just do­ing the books as a book­keeper but some­one who can un­der­stand the fi­nan­cial signals.’’

Sir­romet Wines as­sis­tant wine­maker Jessica Fer­gu­son (pic­tured on cover) is a qual­i­fied in­dus­trial chemist from Ho­bart who found analysing wine was much more in­ter­est­ing than sam­pling food, soils and her­bal tablets.

To­gether with Sir­romet’s chief wine­maker Adam Chap­man, Fer­gu­son has been work­ing at the com­pany’s op­er­a­tion in Queens­land for more than eight and a half years.

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