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The official magazine of Hawke’s Bay Winegrowers Inc. > Spring 2017 > Issue 39

School’s out for wine educator Water a mainstream political conversation How to scam proof your business


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The official magazine of Hawke’s Bay Winegrowers Inc. > Spring 2017 > Issue 39

EDITORIAL

2

Xan Harding, Deputy Chair, HBWG

WATER

12 Irrigation effiiciency - plan to do pre-season maintenance 15 Water a mainstream political conversation

NEWS

3 4 5 7 9

Young Winemakers impress in tough competition New faces at Hawke’s Bay Winegrowers Hawke’s Bay wine love affair Silver Secateurs shows off skills 2014 Hawke’s Bay Vintage Collection Young Viticulturist Hawke’s Bay Wine Celebration 2017 Awards rolling in for our wineries FEATURE

BUSINESS

16 Scam proof your business BIOSECURITY WATCH

17 A biosecurity team of 4.7 million: what is the wine industry’s role? VITICULTURE

19 Young Vit roundup 20 Weather: A spring of two distinct parts likely

10 School’s out for wine educator: Diane Marshall EVENTS AND INTERNATIONAL ACCOLADES

21 Industry events from September to November

Front cover: Young viticulturist Jascha Oldam-Selak, Te Mata Estate, in action during the 2017 Hawke’s Bay event. Photo NZW. HAWKE’S BAY WINE > Spring 2017

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EDITORIAL

HAWKE’S BAY WINE Produced by Hawke’s Bay Winegrowers Inc. Free to all grape growing or winery members.

It’s about the people!

Subscriptions $90 + GST per year. $3.50 + GST extra for postage overseas.

He tangata, he tangata, he tangata

Associate member fees $90 + GST individual $230 + GST corporate Student – complimentary

2017 ISSUE DEADLINES AVAILABLE ON OUR WEBSITE www.hawkesbaywine.co.nz

Subscriptions / Associate Membership / Address changes Hawke’s Bay Winegrowers Inc. PO Box 1174, Hastings Ph 06 876 3418 Email info@hawkesbaywine.co.nz Editor and advertising Dale Cowie Production and editorial Kite Communications Ph 06 875 0393 Email hawkesbaywinemag@xtra.co.nz

Design and typesetting Electric Turtle Design Ph 06 842 2093 Printing ADL Print Ph 06 878 4842 International Standard Serial Number ISSN 2463-2953 (Print) ISSN 2463-3895 (Online)

Xan Harding > Deputy Chair There are many things competing for mention in this editorial but above all else I want to pay tribute to Diane Marshall of EIT, who retired just the other day. You can read more about her in these pages but I just want to acknowledge how important she has been in building the great asset that is the EIT Viticulture and Wine Science programme, and to wish her well. Another great loss came upon us just the other day with Alwyn Corban stepping down after more than 30 years’ service on the HBWG board and its antecedents, following the sale of the Ngatarawa brands to Mission Estate. We will give Alwyn a fitting send-off in a later issue. But I wouldn’t discount him making a comeback at some stage – he does say that he may not be completely lost to the wine industry just yet! Turning to the present, we welcome Liz Read of Reputation Matters, to the role of Executive Director. Liz has unrivalled experience in communications and PR in the drinks industry.

With Liz at the helm, the HBWG board is confident that we have the best shot at achieving our vision of building a great world wine region. Liz’s immediate task will be to take our vision and build a detailed strategic plan around it.

As we think about planning for a great future for our industry, we must first acknowledge its shortcomings. At every level, our industry has lost focus on the people that are the heart of the industry – our staff, our proprietors and I would argue, our customers too. Numbers have ruled and in the pursuit of profits we have all become poorer. Your board recognises that we have lost much of the collegiality on which this fantastic industry was built. Through the strategic plan we will be looking for ways to rebuild it and make it a central part of the story of Hawke’s Bay wine. He tangata, he tangata, he tangata.

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NEWS

Second place, Tom Hindmarsh (Dry River); first place Sara Addis (Trinity Hill).

Young Winemakers impress in tough competition The North Island final of the annual Tonellerie de Mercurey Young Winemaker of the Year 2017 competition took place at the Eastern Institute of Technology (EIT) on Friday 18 August. Competition was fierce and after some tough rounds, Trinity Hill’s Sara Addis was announced the winner, with Tom Hindmarsh from Martinborough’s Dry River coming a close second and Hadiee Johnson from Te Awa finishing in third place. The contestants were put to test at the EIT school of Viticulture and Oenology, across an array of divisions, including wine blending, lab analysis, pitching the blend to a panel of judges, cellar competency, fault finding, public speaking and general wine knowledge. One of the enjoyable and more spectator-friendly sections of the day was the Vin Olympics round, where competitors had a number of tasks to achieve in front of a live audience of EIT students, sponsors and friends. This section showcased their skills with spitting long distance (an essential winemaker skill), putting together wine packaging, beer and cheese tasting among other challenging exercises. The competition culminated in one final challenge; a wine options session, at the celebration dinner at Church Road winery that evening. This blind wine tasting was contested vigorously by the competitors and dinner guests, all tasting four wines without knowing what they were and then tasked with answering questions on each.

Sara’s long-term goal is to become a winemaker and currently works part time at Trinity Hill while studying a double graduate diploma in Viticulture and Oenology at EIT. She has worked a number of vintages, including one at Moet & Chandon, Champagne in 2016 and prior to that was a cellar hand at Marlborough’s Cloudy Bay, Marlborough. Sara said “I am absolutely over the moon and I still don’t think it’s sunk in that I won! It was a tough day and I was up against some very tough competition. I particularly enjoyed the varied nature of the day, which gave me the chance to put all my skills to the test and really prove to myself that I’ve got what it takes to become a winemaker.” Both Sara and Tom will go on to represent the North Island at the Tonellerie de Mercurey National competition in Auckland on Wednesday 20 September. They will compete against the first and second place winners from the South Island regional final. The New Zealand Young Winemaker of the Year is an annual event and wouldn’t be possible without the support of the following sponsors: Tonellerie de Mercurey, OI, Vintech Pacific, Farmlands and Laffort. A huge thanks to the Hawke’s Bay businesses who got involved: Hawke’s Bay Wine Co, Viniquip, Staples Rodway, Guala Closures, Charta Packaging, Pan Print, Glyn Rees-Jones Real Estate, Buzz Electric, Farmex and Breezing, and of course all of our winery partners who donated wine.

The judging panel was made up of well-known and respected winemakers from Hawke’s Bay, including Tony Bish, Damian Fischer, Kate Radburnd, Ant McKenzie, Barry Riwai and Simon Nash MW.

“The competitors all put in a great effort and it’s exciting to see such passion and enthusiasm from this next generation of winemakers.” Tony Bish

Young Winemaker contestants L to R: Andrew Bao (Hawkes Bay Wine Co.), Lochlan Bainbridge (Ashridge), Tom Hindmarsh (Dry River), Sara Addis (Trinity Hill), Haidee Johnson (Te Awa).

HAWKE’S BAY WINE > Spring 2017

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NEWS ROUNDUP

New faces at Hawke’s Bay Winegrowers Hawkes Bay Winegrowers is fully staffed again, with the appointment of Liz Read as Executive Director, and Sue Schmidt, as our Administrator. Liz runs her own consultancy called Reputation Matters, helping organisations to grow, maintain and save their reputations. She advises clients on stakeholder relations, issues and risk management, communications strategy and sustainability strategy. Liz joins us on contract for twelve months to lead the organisation’s day-to-day activities. Unlike past arrangements, Liz brings with her the resources and capabilities of her consultancy – media relations, event management, PR and promotions, marketing and research – meaning we don’t just get the benefit of Liz’s expertise, she will be making the best use of her specialist team to work alongside her and Sue. In particular, Vicky Roebuck will focus on marketing and promotions and Adele Fitzgerald will take care of the logistics of events and database management.

Sue looks after winery, grower and board communications and administration. She is currently very involved in the Hawke’s Bay Wine Celebration and the 2014 Hawke’s Bay Vintage Collection, along with ongoing administration. Originally from Southern Hawke’s Bay, Sue has worked in marketing and administration in a diverse range of industries in NZ and overseas. Sue and her family chose to return to the area recently for its great lifestyle and family connections, not to mention fantastic food, wine and weather! Sue has been a long-time supporter of the many world-class wineries of the region, and is enjoying working with the many people that make Hawke’s Bay wine so outstanding. Based at Paritua Vineyards, Sue can be contacted on 06 876 3418, 022 096 4755 or sue@hawkesbaywine.co.nz Monday-Thursday 8.30am-2.30pm.

While leading business-as-usual, over the coming year, Liz will be especially focused on developing a five-year business strategy for us. Contact Liz on 0274 701 447 or liz@hawkesbaywine.co.nz

Hawke’s Bay wine love affair for Chinese wine aficionados Shanghai wine professionals have fallen in love with Hawke’s Bay Merlot and Cabernet blends. A blind tasting of seven Hawke’s Bay 2013 blended red wines was held in Shanghai in May featuring leading Hawke’s Bay wineries: Babich, Paritua, Trinity Hill, Elephant Hill, Te Mata Estate, Ngatarawa, Vidal and Rod McDonald Wines. The tasting also featured three top French Bordeaux wines including the famous First Growth Chateau Haut Brion. Presented to over 40 leading Shanghai wine professionals and wine lovers, all the Hawke’s Bay wines showed extremely well. The tasting was led by one of China’s leading wine educators, Leon Liang from San Nian Jian, who was impressed with the standard of the Hawke’s Bay wines. Leon noted the outstanding quality of the wines presented, all of which showed the concentration, intensity and length of the best wines of the world; “a great blend of the traditional Bordeaux varieties must have finesse, varietal character of the grapes included and integrated tannin structure and this was seen quite clearly in the wines of Hawkes Bay.” 4 Spring 2017 > HAWKE’S BAY WINE

Michael Henley, CEO of Trinity Hill at the time, and Chairman of HBWG, who co-hosted the tasting, was delighted with the reception to the wines. “Showing our wines to this type of educated audience is how we are going to build a reputation for our Hawke’s Bay blended reds. We were not trying to compete with the wines of Bordeaux, rather we are trying to show the world that our wines deserve to be recognised as exceptional wines. This tasting helps to achieve that goal.”


NEWS ROUNDUP

Silver Secateurs shows off skills The region’s pruners were on form at the J Ryan Contracting Silver Secateurs competition held in June, with a closely fought competition seeing the Jobsort Contracting team of Talvinder Singh and Mangat Singh take out the team title. Thornhill Horticulture Contracting’s Teepa Kirikiri and Hendrix Brown were placed second, and Agworks Ltd team of Gurvinder Singh and Nirmal Singh Sangha, third. Thornhill’s Feagai Peivi and Hendrix Brown were first and second respectively in the individual competition, with Talvinder Singh proving his strength in taking out the third place in addition to his team win. Gurpreet Singh, Jobsort Director is pictured collecting the Team trophy from Claire Pinker, one of the event’s organisers.

2014 Hawke’s Bay Vintage Collection now worldwide The first Hawke’s Bay Vintage Collection has been dispatched to wine writers and key opinion leaders around the world, and high praise is coming back to us. Raymond Chan agreed that these wines were among the best of the Hawke’s Bay region. “2014 appears to be a very successful and high quality vintage as based on these wines tasted.” He found the Chardonnays modern in style, the Syrah wines very consistent, and he particularly enjoyed the vitality and freshness of the Cabernet Sauvignon. We’ll share more reviews as they come in.

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HAWKE’S BAY WINE > Spring 2017

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NEWS ROUNDUP

Ben steps up as Hawke’s Bay Young Viticulturist Entering for the first time this year, Ben Richards (left) from Indevin came second in this year’s Bayer Hawke’s Bay Young Viticulturist of the Year competition behind thirdtime entrant Anton Luiten (right). However, as Anton is leaving the country to take up a position at Pine Ridge in Napa Valley before the final, Ben has been promoted to represent our region at the Romeo Bragato final.

The rain held off at Te Awa Winery and the day involved a mix of theoretical and practical activities including machinery, irrigation, trellising and pruning, as well as questions on budgeting, pests and diseases and a nursery segment. The contestants also had an interview to discuss their personal goals and visions for the future of the NZ wine industry. See photos on page 19.

Another first-time entrant, Chris Borain from Villa Maria came third. The other contestants were Imogen Bell-Butler, from Constellation, Jascha Oldham-Selak from Te Mata, Jono Hunt from Delegats and Ash Hallam from Askerne.

Erica Crawford from Loveblock was keynote speaker at the evening dinner. With a huge passion and enthusiasm for the NZ wine industry, she talked about some of the interesting and exciting changes over the years.

Hawke’s Bay Wine Celebration 2017 The Hawke’s Bay Wine Celebration is once again showcasing the region’s world-class wines in Auckland and Wellington, on 26 and 27 September. Being staged at popular, modern venues – Prefab Hall in Wellington and Everybody’s in Auckland, the event is attracting an enthusiastic crowd of customers. In separate sessions, Trade and Consumer guests will enjoy a relaxed tasting event with 35 wineries:

McDonald Wines, Sacred Hill, Squawking Magpie Wines, Stonecroft Wines, Supernatural Wine Co, Te Awa Estate, Te Mata Estate, Tironui Estate, Trinity Hill, Vidal Estate, Villa Maria Estate. Tickets are on sale now: www.eventfinda.co.nz For all enquiries, please contact Sue Schmidt sue@hawkesbaywine.co.nz or 022 096 4755.

Alpha Domus, Ant Mackenzie Wines, Askerne, Babich Wines, Beach House Wines, Black Barn, Church Road, Clearview Estate, Collaboration Wines, Coopers Creek, Craggy Range, Cypress Wines, Elephant Hill, Esk Valley Estate, Hopes Grove, Lime Rock Wines, Linden Estate, Mills Reef, Mission Estate, Moana Park, Monowai Estate, Ngatarawa Wines, Osawa Wines, Paritua Wines, Rod HAWKE’S BAY WINE > Spring 2017

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NEWS ROUNDUP

Awards rolling in for our wineries August was a hugely successful month for our industry with the 2017 awards season attracting recognition for several Hawke’s Bay wineries - a positive reminder of the contribution we make to the region’s hospitality and tourism reputation.

Another winner at the Hawke’s Bay Hospo Awards was Clearview Estate Winery, adding two more accolades to their collection after taking out the inaugural Outstanding Cellar Door award and the Outstanding Supplier / Sales Representative award for Lisa Clarke.

The winning streak got underway with the Cuisine Good Food Awards. These awards recognise New Zealand’s top restaurants, with the coveted ‘Hat’ scoring system fiercely competed. Among this year’s recipients was Elephant Hill Winery Restaurant who retained their ‘one hat’ status for the second year running.

Clearview Estate is no stranger to these awards, having won best restaurant, best winery experience, best sales rep, industry personality, ambience and style, and now cellar door categories in nine of the last ten years.

The good news didn’t stop there for Elephant Hill, who was also voted Outstanding Winery Restaurant at the 2017 Hawke’s Bay Hospitality Awards. Now in its tenth year, the Restaurant Association of New Zealand awards honour the talented and entrepreneurial people behind Hawke’s Bay’s vibrant hospitality industry.

Clearview Estate was named as finalist in this year’s Hawke’s Bay Tourism Awards for the ‘Essence of Hawke’s Bay’ category. Other wineries that vied for top spots in the Tourism Awards (these were announced on 24 August after we went to print) were Craggy Range for the ‘Visitor Experience’ category and Millar Road (the accommodation arm of The Supernatural Wine Co) for ‘Best Small Accommodation’. We’ll update you with winners in the summer edition. Hawke’s Bay Hospitality Awards winners: Left: Ashley Jones, Head Chef, Elephant Hill; Top: Helma van den Berg, Owner and Co-founder and Charles Gear, General Manager Sales & Marketing, Clearview Estate Winery.

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HAWKE’S BAY WINE > Spring 2017

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FEATURE

School’s out for wine educator Dale Cowie Diane Marshall has finally left school. The former EIT Head of Wine Science and Viticulture for 11 and a half years, has retired from what she describes as the “best job ever”, one that combined all things that have held her interest over her working career: education, research, the wine industry. A trained science secondary school teacher for 23 years, Diane left “to do something different before I got too old”, and with her love of learning, promptly went back to school to complete the EIT Bachelor of Wine Science degree. Followed by a post-graduate endorsement in business and marketing through Massey University, because that might be “handy”.

Another is the graduate programme offering – one in Oenology and another in Viticulture. These one-year full-time programmes can also be taken up part time, attracting many existing industry members wanting to upskill or change their career prospects. Also on her list are the three wine business symposiums that EIT facilitated in 2007, 2008 and 2010. Spotting a need in the industry when there was little opportunity to learn from international presenters, the symposiums were very successful and led the way for more business-related matters to be covered in subsequent Romeo Bragato conferences. Diane acknowledges the “tremendous support” from the Hawke’s Bay wine industry towards tutors, students and the EIT school in general. “We hardly ever get a ‘no’ to any of our requests – for fruit for wine, vineyards allocated to our research projects, and the short-term work that is offered is a valuable learning experience.”

But perhaps of most satisfaction, is seeing ‘her’ EIT graduates doing so well in their chosen industry. “Obviously they have the aptitude and the motivation, but I do feel like I’ve had a bit of a hand in their success”, says Diane. “To see them reaching the top of the industry, gaining senior positions with big industry players, achieving their goals, is so awesome.” The wine science degree saw her working vintage and in labs with various Hawke’s Bay wineries, and out in vineyards over summer, which while physically challenging, was fun and satisfying. An invitation to work part-time for EIT reviewing and rewriting its wine correspondence course led to a full-time position, and when the Head of School position became vacant, Diane was encouraged to apply. The first two years were “bizarre and weird” adjusting to being the manager of people who had been her lecturers but it was a decision she has never regretted and, in fact, has gained huge satisfaction from. Helping to deliver the wine science and viticulture degrees as a ‘blend’ of distance and on-campus learning is high on Diane’s satisfaction list. 10 Spring 2017 > HAWKE’S BAY WINE

She also believes the wine industry attracts fantastic people, and includes the school’s staff in the description. Putting the students’ learning needs first and foremost saw her team working strongly together to regularly review the Schools’ programmes “inside and out” to make them stronger and always relevant. “Everyone involved is in constant communication with those in the industry. Every conversation we have is a chance to explore what is happening, what the needs are. Our programmes keep evolving to meet the changing needs of the industry so that the training is in step.” All these factors ensure that EIT’s wine school is attracting much needed fee-paying international students to help offset the funding constraints being constantly juggled. >


The success of EIT graduates, the quality of Hawke’s Bay wine, and the strength of the local industry, added to the fact that New Zealand is one of the cheapest countries to study in, even when paying full fees (approximately $20,000 per year for a full-time degree programme), makes this region hugely attractive to international students. Wine research also adds to the positive reputation of EIT and Hawke’s Bay nationally and internationally. It’s also one of the biggest challenges, says Diane. Getting that reputation has taken time as there’s limited budget to release lecturers to research projects, and generally to be meaningful, projects need to be conducted over three vintages. Then to be ‘cutting edge’, this research requires laboratories, sophisticated equipment and trained technicians. While EIT is one of the top two polytechnics to win Tertiary Sector Research Funding, Diane says the in-kind support from the local industry has been critical. Vineyards, vines, fruit, have all been provided which, given the loss of income that can result, is incredibly generous, she says.

Diane is hopeful that EIT research will continue and identifies the impact of irrigation in the sub regions of Hawke’s Bay as being an important area for the industry. She believes her former colleagues and school have the capacity to do the research comprehensively but funding will be the main issue. “Establishing clever and judicial use of irrigation in order to sustain vines well but without waste, would be of huge benefit,” she believes. Looking ahead with excitement, Diane and her husband will soon be off to the wine regions of France to explore and taste. Her last visit in 2000, helped kindle an interest in her career change and now, going back with over a decade of wine knowledge, Diane is enthusiastic to be returning with far better appreciation of what she is seeing and experiencing. School may be out for Diane, but there’s still much to learn.

HAWKE’S BAY WINE > Spring 2017

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WATER

Irrigation efficiency: plan to do pre-season maintenance Monique Benson > Water Management Advisor > HB Regional Council There’s been plenty of industry messages to growers to ‘irrigate efficiently’ - but what does this actually mean for day to day operations?

It’s about getting the right amount of water where you want it and when you need it. It’s about getting the best for business and for the environment. Hawke’s Bay Regional Council will be running a pilot irrigation efficiency programme this irrigation season to help consent holders improve their systems. We are targeting the Twyford area and Central Hawke’s Bay and will be contacting irrigators ahead of the pilot starting in November. Meanwhile there’s a lot to gain from all irrigators doing pre-season maintenance.

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12 Spring 2017 > HAWKE’S BAY WINE

To achieve irrigation efficiency you want a water delivery system that is fit for purpose. A well-engineered irrigation system design is a major investment, but even if your system was the ‘Rolls Royce’ of irrigation systems when it was installed (perhaps 10 years ago or more?), it doesn’t mean it is still operating the same way now. It’s inevitable that sediment, insects, algae build-up or other equipment coming into contact with your system will cause problems. There’s only so much you can do to prevent accidental damage but a pre-season efficiency check and maintenance is simply managing your risk. You want to reduce the risk of something completely preventable from happening at the worst possible time. Or the risk of having to over-irrigate half the vineyard so that the other half gets somewhere near the right amount, while balancing the risk of compromising crop quality and unnecessary nutrient loss.


Before the season starts spend a couple of days giving the irrigation system a thorough once over: • Flush the lines • Check the pressure • Replace leaking or damaged equipment (before it turns into a six foot high water feature) • Find out why the pump has been making those really unusual noises • Do whatever else you put on the irrigation ‘round to it’ list from last season. After you’ve done those checks, put out some buckets at various places through each block and run the system, to check that the right amount of water is getting to the right places. With a pre-season maintenance check, you have a good chance of getting that ‘Rolls Royce’ irrigation system back doing what it was designed to do right from the start – irrigating efficiently! With the added bonus that you will relieve some of that mid-summer stress on you and your team. For advice on your irrigation system, contact your irrigation supplier or the Water Information Services team at HBRC on 06 835 9200.

Our wine identity better protected with GI Hawke’s Bay and Central Hawke’s Bay as identifiable wine regions, along with 16 other New Zealand wine regions, can now be better protected thanks to the New Zealand Geographical Indications (Wine and Spirits) Registration Act, which came into force on 27 July. This Act formally recognises the collective intellectual property of a wine region by allowing for registration of the region’s name as a GI. This ensures that the name is reserved only for wine from that region. Importantly, registration will also give the region’s winegrowers a greater ability to protect those GI names from misuse overseas. The Intellectual Property Office of New Zealand (IPONZ) is now reviewing each GI application to see whether it meets the legal requirements, and to decide whether or not the GI is accepted. That initial review may take up to three months. Other GI applications have been filed for Northland, Auckland, Matakana, Kumeu, Waiheke Island, Gisborne, Wairarapa, Gladstone, Martinborough, Nelson, Marlborough, Canterbury, North Canterbury, Waipara Valley, Waitaki Valley, North Otago, Central Otago.

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WATER

Water a mainstream political conversation Xan Harding > Deputy Chair > Hawke’s Bay Winegrowers Inc. Water Conservation Order

As we go to press, we are awaiting notification of the Ngaruroro Water Conservation Order application with interest and a little trepidation. Word on the street is that following notification at the end of August, there will be hearings in October/November, deliberations in January/ February 2018, and a decision in March/April 2018. It remains to be seen whether this comes to pass but the dates indicate expectations of a speedy process. Recent developments with groundwater modelling appear to have reduced the risk of catastrophic changes to water security but the stakes are too high and the uncertainty too great, not to engage fully in this process. The plan is for NZWG and HBWG to produce professionally written submissions to the Special Tribunal, then make decisions about representation in the Hearings at a later date.

6. Any new land use controls must be: • targeted • efficient • effective • economically sustainable • set with realistic transition plans and timetables. 7. Future growth should be managed via methods such as water storage (both on-farm and in-stream), global consents and augmentation. 8. We support catchment management measures that will build resilience and improve ecosystem health, while enabling further economic growth and job creation. 9. All water users need to adopt best practice management systems to use water efficiently. TANK

Times are a-changing

Water is now a mainstream political topic throughout the country. The public has much higher expectations around water stewardship than when your vineyards were first established and your current consents were last renewed. To give you a flavour of the current thinking amongst opinion-leaders in Hawke’s Bay, below is a set of draft principles that are being discussed in the horticulture sector. It is no longer just about production! 1. Environment comes first. 2. We must IMPROVE overall water quality in Hawke’s Bay. 3. We will acknowledge and respect tangata whenua in fulfilling their role as kaitiaki, together with landowners’ stewardship responsibility to their land. 4. We acknowledge and will give due consideration to matauranga maori (Maori scientific knowledge). 5. Regulation should generally be on the basis of limits and effects, rather than being prescriptive about farming systems.

TANK is still on-course to deliver a draft Plan Change by the end of this year covering the Heretaunga Plains and the Ahuriri Estuary. As I reported last issue, the science and the conversation are swinging away from individual consent stream depletion effects towards sediment control and groundwater augmentation. The implication of this is that changes are looking more likely to be directed towards funding of community schemes to offset the cumulative effect of groundwater usage by all sectors of society in this region, as opposed to widescale linking of consents to river lowflow limits. This is still a rapidly evolving space though and is inextricably linked to the WCO process, so it is still too early to be definitive about what is coming at us! Urban supply, water bottling, biodiversity, sedimentation

These are all local hot-button issues with sections of the public who have a right to be concerned but are sometimes ill-informed on the issues and see linkages where none exist. This is the environment in which we necessarily operate and it is up to us to put our own views forward. The bottom line is that the Hawke’s Bay wine industry has a great social and environmental story to tell and we should be out there telling it!

HAWKE’S BAY WINE > Spring 2017

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BUSINESS

Scam proof your business Mark Knofflock > Moore Stephens Markhams Hawkes Bay Scams and scammers become more sophisticated every day. No surprises there. They rely on keeping a jump ahead of people. As businesses step up their investment in new technology and media platforms, scammers find new ways to worm their way in.

Brief your team to minimise the risk of cyber-attack or fraud. FYI… social engineering

Many scams fall under the umbrella term ‘social engineering’. These techniques aim to gain people’s trust and con them into letting their guard down to leave themselves (or potentially your business) open to fraud. You might have the most high tech security system in the world but it’s useless if a human is conned into propping the door open. Social engineering approaches want you to act without thinking, to click the link, open the attachment, to be helpful and friendly and open the door. Social engineering manipulates people into giving away valuable information or unwittingly giving a scammer system access. It is often the first opening that exposes a business to a security breach. These techniques have emerged as security risks.

16 Spring 2017 > HAWKE’S BAY WINE

Blocking scammers

• Because there are so many variations on scams, brainstorm examples with your team. Role play scenarios so that you maintain good security for your business but don’t accidentally enrage genuine customers and business contacts by being obstructive. • Be alert to any requests for credit card or bank numbers, but be equally suspicious of requests for other business information such as contact details for the business’ directors, for personal identifying information such as birth dates or other clues to passwords paving the way for hackers. • Have a secure backup solution. • Think about whether to invest in a comprehensive mobile security application that includes SMS (text) filtering as well as anti-theft, antivirus and web protection. • Brief the team that, if a call seems suspect, they should take the caller’s details, and confirm with a manager, your IT provider or the supplier in question (whoever the scammer has masqueraded as) that the approach is legitimate. When calling to confirm, do so from a different phone. It’s better to be safe than sorry, and sadly we all need to be on our guard.


BIOSECURITY WATCH

Craggy Range Winery.

New Zealand Winegrowers signed the Brown Marmorated Stink Bug Operational Agreement helping ensure readiness for this high threat risk.

A biosecurity team of 4.7 million: what is the wine industry’s role? Edwin Massey > Biosecurity Manager > New Zealand Winegrowers In recent months, as part of Biosecurity 2025, we have represented the wine industry on a working group tasked with creating a plan that aims to create a biosecurity team of 4.7 million so that every New Zealander becomes a biosecurity risk manager and every business manages its own biosecurity risk. Through this involvement, it’s clear that the wine industry is well placed to be part of this team; there’s growing awareness of biosecurity risks amongst members, and their participation in biosecurity activities is increasing. The two examples below highlight some of the work that is currently underway: Government Industry Agreement

Joining the Government Industry Agreement (GIA) for Biosecurity Readiness and Response has been a great step to boost the wine industry’s participation in biosecurity. New Zealand Winegrowers signed the Brown Marmorated Stink Bug Operational Agreement in mid-July 2017. This agreement sets out how the wine industry will collaborate with the Crown and other GIA partners to manage risks posed by this highest threat organism. The wine industry will become a key player in:

Biosecurity at Grape Days: increasing awareness

At the 2017 Grape Days we engaged with over 600 members (over 200 in Hawke’s Bay alone!) on the risks posed by BMSB, Pierce’s Disease and Glassy Wing Sharp Shooter. These sessions, along with the Pest of the Month item in the monthly newsletter What’s Fermenting, help members keep up to speed with the latest information about the industry’s most unwanted pests. This enables members to have discussions about biosecurity risk management with their contractors and equipment suppliers. These discussions are an important part of protecting your productive assets as they will help to embed a culture of biosecurity risk mitigation across the supply chain. Have you had that biosecurity conversation with your equipment supplier or your pruning contractors yet?

While much work remains, we are certainly ahead of the curve when compared with many other industries. Nonetheless, to reach the targets identified in Biosecurity 2025, we must continue to engage with others throughout the wine industry supply chain so that they are aware that their risk management activities are a critical component of overall industry sustainability.

• Promoting public awareness of the pest • Readiness planning to improve how we can respond to an incursion • Research to develop new response tools including biological control. With a seat at the table the wine industry can be proactive to ensure that the solutions identified meet the specific needs of our industry.

HAWKE’S BAY WINE > Spring 2017

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EASTERN INSTITUTE OF TECHNOLOGY

NEW HEAD FOR SCHOOL OF VITICULTURE AND WINE Up for a new challenge, Sue Ross has taken over as head of EIT’s School of Viticulture and Wine Science at a time of significant change. In her first week in the role, Sue joined a team of senior managers and educators heading to China to finalise an agreement for EIT to teach a wine science programme at Qilu University of Technology in China. The cooperation agreement, signed off at the end of July, provides an opportunity for EIT lecturers to teach courses within the Qilu wine science programme. This long-term partnership also allows for some students with more advanced English skills to travel to New Zealand to complete the EIT Bachelor of Wine Science. As part of that, the school will be employing more staff to teach at the university and also to teach Qilu students coming to Hawke’s Bay. Most recently assistant principal at Sacred Heart College in Napier, Sue has worked in

secondary schools since 1985. “I’m not one to stay in the same job for 30 years,” she says of her move to the tertiary education sector. “It was time to do something different.” Born in Christchurch and raised in Auckland and – for her last year of school – in Gore, she dovetailed physical education studies at Christchurch’s Teachers’ College with study for a Bachelor of Science. Launching into her teaching career at Makoura College in Masterton, Sue has also taught and been head of department and acting deputy principal at Hamilton Girls’ High School, Taradale High School, Hastings Girls’ High School, Woodford House and Iona College. Impressed by what EIT has to offer, she

points to the applied learning embedded in the wine science and viticulture degrees, which require students to work vintage, gaining valuable and authentic industry experience. “The excellence of the programmes is reflected in achievement, with graduates securing jobs in the wine industry and performing consistently well in national competitions.” Sue’s interests centre on family – she and Phil, her husband of 30 years, have two children, Lucy and Ben – friends and travel to destinations off the beaten track. Asked if she is a wine drinker, she laughs. “Yes, I enjoy trying new wines. I probably have a Hawke’s Bay palate and like a good local Chardonnay or Syrah.”

STELLAR WINEMAKERS JOIN TEACHING TEAM Two highly regarded winemakers have joined EIT’s School of Viticulture and Wine Science as wine science lecturers. Teaching wine science and wine chemistry, Dr David Bloomfield established Bloomfield Vineyards in Masterton in 1986. As well as running the winery, vineyards and an on-site restaurant/café, he was the company’s winemaker for 13 years. David has also been a consultant winemaker for Martinborough wineries Murdoch James Estate and Coney Wines. Ant Mackenzie is teaching wine business management and winery engineering. Well-known as a wine judge, Ant has worked in a variety of industry roles – winemaker, consultant winemaker, general manager and production manager. Ant Mackenzie, left, and David Bloomfield in the school’s wine cellar, used for student tastings.

eit.ac.nz | 0800 22 55 348 |

Establishing Ant Mackenzie Wines Ltd in 2013, he has launched his range of wines over the past two years.

THE EXPERIENCE YOU NEED & THE SUPPORT TO SUCCEED


VITICULTURE

As always, competition was fierce among our talented Bayer Young Viticulturists of the Year contestants. Our thanks to all who help make this a fantastic showcase for the region.

HAWKE’S BAY WINE > Spring 2017

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VITICULTURE

Photo courtesy of John Patrick

A spring of two distinct parts likely James Morrison > WeatherStation With last season well behind us, fingers are crossed for a new season that is a bit more stable and kinder to growers. Last season was a real challenge for me as a forecaster of weather and climate. Many traditional patterns went ‘out the window’ across several regions in New Zealand.

next four to six months. The main result of this is that mean temperatures are likely to remain above average for the rest of the year. This also increases the chance of near or above average rainfall, although this may be tempered by other factors that I will discuss shortly.

We have several climate patterns that influence our weather and, in some years, different patterns have more impact than others. We have tended to focus on the southern oscillation index (SOI) as our main driver of weather in New Zealand, and much of our expectations of the seasons ahead are focused on these forecasts.

The second influence for the second half of 2017 is the SOI. International monitoring is suggesting that a very weak El Nino may develop during spring. If this does occur then we could see slightly stronger westerly winds for a time from middle to late spring.

It becomes apparent when the SOI is weak that there are many weather and climate patterns at play. The Indian Ocean Dipole is one of these and influenced much of our weather last season. The Dipole is the Indian Ocean version of the SOI and last season a negative index meant increased rain across Australia. The leftovers from the systems that brought the rain then moved across New Zealand through early summer and made for a cool start in many places. Hawke’s Bay benefited from an increased westerly flow through to February but really suffered in March as the westerlies failed and rainfall increased significantly. These weak westerly conditions have prevailed through early winter and rainfall totals have been near or above average. Mean temperatures have also been a little milder than normal, but there has been little range in extreme temperatures and this is to be expected when the prevailing wind moves onshore from the Pacific Ocean. So, what are the models telling us about spring?

To be honest, the information that we are getting from all our climate indicators is not much different to what it was three months or even six months ago. The main change has been that sea surface temperatures have remained fairly mild, and are above average in the South and the Tasman Sea. There is an area around East Cape where sea temperatures are close to average and this is forecast to continue for the

20 Spring 2017 > HAWKE’S BAY WINE

Thirdly is the Southern Annular Mode. This phase is currently running ‘positive’, which means a weaker westerly flow over New Zealand. There are no signs of this changing in late winter so if a weak El Nino develops, then we are likely to see the effects from mid-October onwards. If these outlooks do occur, we are likely to see near normal rainfall through early spring and an increase in cloudiness. The second half of spring should become drier with a greater diurnal range in temperatures. Outlook for spring

What we have seen so far is that spring may break into two distinct parts. September and early October could see a continuation of the winter pattern. Lighter than average northwest flows, above average mean temperatures with little in the way of extremes. Rainfall should be near normal. The risk of frost is near average for September. Humidity and dew points could be elevated, so heavy frost is unlikely unless it is on the back of a cold southerly outbreak. From mid-October onwards, we may see an increase in the frequency and strength of northwest conditions and short, fast-moving southwest changes. Day time temperatures should become much warmer but night time temperatures may be cold at times, and the timing of the fronts spreading north could create frosts. Rainfall totals should fall during this time and the region should start to dry quickly.


Upcoming events - Spring 2017 September

Event

Where

Contact

8

Entries close Hawke’s Bay A&P Bayleys Wine Awards

Hawke’s Bay A&P Showgrounds

info@hawkesbaywineawards.co.nz Hillary 027 258 8784

22

NZW Wine Tourism Workshop

Mission Estate

jamie.bisiar@nzwine.com

25 - 26

Judging Hawke’s Bay A&P Bayleys Wine Awards

EIT Sensory Lab

info@hawkesbaywineawards.co.nz Hillary 027 258 8784

26

Hawke’s Bay Wine Celebration 2017

Everybody’s, Auckland CBD

27

Hawke’s Bay Wine Celebration 2017

Prefab Hall, Te Aro, Wellington

Tickets on sale now www.eventfinda.co.nz sue@hawkesbaywine.co.nz

27

Exhibitor Tastings Hawke’s Bay A&P Bayleys Wine Awards

EIT Sensory Lab 9.30am-12.30pm

info@hawkesbaywineawards.co.nz Hillary 027 258 8784

October

Event

Where

C Contact on

8

Hawke’s Bay Cellar Door of the Year Challenge

Hawke’s Bay Farmers Market

info@hawkesbaywineawards.co.nz Hillary 027 258 8784

17

Hawke’s Bay A&P Bayleys Wine Awards Dinner

Waikoko Gardens, Hawke’s Bay A&P Showgrounds

Tickets on sale now contact Hillary 027 258 8784 info@hawkesbaywineawards.co.nz

November

Event

Where

Contact

3 - 12

Summer F.A.W.C!

Various Hawke’s Bay locations

www.fawc.co.nz

11

Hawke’s Bay Wine Auction

Hawke’s Bay Opera House, Hastings 1-5pm

elisha@superevents.co.nz annabel@smithandco.net www.hawkesbaywineauction.co.nz

25

Air New Zealand Wine Awards Gala dinner

Pettigrew Green Arena, Taradale

info@nzwine.com

INTERNATIONAL ACCOLADES DECANTER WORLD WINE AWARDS 2017 Platinum winner • Sileni Estates 2014 Estate Selection Peak Syrah

INTERNATIONAL WINE CHALLENGE 2017 Trophy winners • Rod McDonald Wines Quarter Acre Syrah 2015 – Champion Red • Also awarded Best International Syrah, Best New Zealand Syrah, Best New Zealand Red, Best Hawke’s Bay Syrah

DECANTER MAGAZINE AUGUST 2017 Wine Legend award • Te Mata Estate Coleraine 1998


MARKETING PR

GRAPE HARVESTING • LEAF PLUCKING SPRAYING • TRIMMING • PRE-PRUNING KLIMA VINE STRIPPING QUALITY WORK

QUALITY MACHINERY

Graeme Watson

Blair Pascoe

021 439 683

021 272 8301

Hawke's Bay Wine Magazine Spring 2017  
Hawke's Bay Wine Magazine Spring 2017  

Hawke's Bay Wine is the official quarterly magazine of Hawke's Bay Winegrowers Inc. The magazine keeps members of the industry updated on wh...

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