Cover photo: With unique regional and subregional nuances, and evolving alternative and classic styles, Sauvignon Blanc is far from a one trick pony, say Sauvignon Blanc New Zealand 2027 committee members, led by Chair Natalie Christensen. “With careful viticulture and thoughtful winemaking, we can make some of the most iconic Sauvignon Blanc in the world.” Go to page 16.
Editorial
Sophie Preece
From the CEO
Philip Gregan
Women in Wine Ashleigh Barrowman
Seasonal Update
Discombobulated vines can produce the best wines, says Central Otago viticulturist James Dicey of a “light switch” season.
Startups & Sustainability
Clos Henri Vineyard is using the newest technologies to nurture the oldest traditions. The French-owned Marlborough wine company is working with three local tech startups to boost biodiversity.
Safe & Healthy Harvest
As vintage looms, it’s time to ensure that health and safety protocols are geared up for the busy season.
EDITOR Sophie Preece
sophie@sophiepreece.co.nz
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Published by Rural News Group Ltd under authority of New Zealand Winegrowers Inc. Unless directly attributed, opinions expressed in the magazine are not necessarily those of Rural News Group and/or its directors or management, New Zealand Winegrowers Inc. or its constituent organisations. Published every second month. One free copy is mailed to every member of New Zealand Winegrowers Inc, New Zealand Society of Viticulture & Oenology and the New Zealand Vine Improvement Group, and to such other persons or organisations as directed by the owners, with provision for additional copies and other recipients to be on a subscription.
ISSN 1174-5223
From the Editor
There are plenty of “happy accidents” behind the phenomenal success of New Zealand Sauvignon Blanc, said Winemaker Helen Morrison at the International Cool Climate Wine Symposium in Christchurch last month, in a workshop on the evolution of New Zealand’s flagship variety.
The first happy accident was in the early 1970s, when Ross and Bill Spence took propogation wood from three Sauvignon Blanc vines in a Department of Agriculture block, just weeks before it was destroyed. In 1975, Montana planted its first Sauvignon Blanc in Marlborough, and over the next two decades the region recognised a serendipity of soils and climate that meant it could grow Sauvignon Blanc like nowhere else.
The wines went on to astonish esteemed commentators like Oz Clarke in the United Kingdom, who – speaking at the inaugural International Sauvignon Blanc Celebration in Marlborough in 2016 – recalled tasting his first Marlborough Sauvignon Blanc in the 1980s. “There had never before been a wine that crackled and spat its flavours at you from the glass,” he said. “A wine that took the whole concept of green and expanded it, stretched it and pummelled it, and gloriously reinterpreted it on a riot of gooseberry and lime zest, green apples, green pepper, sliced through with an ice-cold knife of steel.”
Alongside the good luck of having the right variety in the right place at the right time, there’s a story of collegiality, and of the viticulturists, winemakers and scientists who made the most of good fortune, said Marlborough wine pioneer Ivan Sutherland at the workshop, where he joined winemaker Jules Taylor in navigating Marlborough’s Sauvignon Blanc journey. “One could say it’s all by chance, it’s by research, it’s by opportunity. But most of all it’s the pioneering belief and spirit associated with that.”
In this edition, one year out from Sauvignon Blanc New Zealand 2027, we talk to winemakers from around the country about evolving styles, subregional and regional nuances, and protecting the reputation of the variety at the heart of New Zealand wine’s success.
“We should be really f***ing proud of awesome Sauvignon Blanc,” says winemaker Richard Ellis “I think it starts with inspiring local winemakers to see just how great this variety can be.”
Sophie Preece EDITOR
Contributors
Tony Skinner
Given labour shortages, rising fuel costs and sustainability targets looming large, winegrowers are asking how soon vineyard automation can make a difference, writes Tony Skinner, after watching robots ply the rows.
Go to page 26
Claire Finlayson
When Ashleigh Barrowman landed in Marlborough a decade ago, she thought the wine tanks that dotted the landscape were hiding dairy secrets. Now the winemaker has her own label, writes Claire Finlayson.
Go to page 28
Emma Jenkins MW
The new year is a chance to recalibrate, says Emma Jenkins MW in her Musings column. “Not asking what comes next, but rather what is better left behind as we embark on another year.” Emma also reviews the latest Blind Tasting.
Go to page 34
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Trade rules From the CEO
PHILIP GREGAN
Trade is important to our industry, whether it’s because 90% of our wine sales are in international markets, because of the international tourists who spend money at our cellar doors, or because of the equipment we source from overseas to operate our wineries and vineyards. As such, anything that impacts the free movement of goods, services and people, or increases the cost, is important to growers and wineries.
We know 2025 was a tumultuous year for trade. For the first time in years, wineries faced an increase in tariffs in a market rather than a decrease. Our exports to the United States now pay a 15% tariff (on top of the previous tariff). That’s costing someone (whether it be wineries, importers and/or consumers) over $100 million per year, based on current export values. After decades of tariffs being lowered through various multilateral and bilateral agreements, the imposition of higher tariffs was a real shock to wine exporters.
On the other hand, at the end of the year the New Zealand government agreed a free trade agreement with India, a market the world’s wine industry is looking at with increasing expectations, given the rapid rise of its urban middle class. The India FTA is very much a first step rather the complete deal, as there will still be significant tariffs in place even when the agreement comes into effect, but it is an important signal that this market is a future opportunity for our exporters.
So, as we move into 2026, how secure is New Zealand wines’ access into our key international markets? On that front there is plenty of good news as successive New Zealand governments have worked hard over many years to guarantee secure market access for goods exported from Aotearoa through the many FTAs we have in place. Starting with Australia through ANZERTA, and then later agreements, including with China, the European Union, the United Kingdom, and many Asia Pacific countries
through CPTTP, we estimate that over 60% of our wine exports (by both volume and value) are to countries with whom New Zealand has an FTA.
This in fact underestimates the level of FTA market coverage, because the vast majority of exports outside of an FTA are to the US, which takes 33% of total export volume and 35% of value. So, in reality, we have excellent FTA coverage for current export markets, with the exception of the US.
“With US trade policy undergoing major changes, there is little certainty about the future level of US tariffs.” Philip Gregan
Securing an FTA with the US has long been a goal for New Zealand governments, given it is one of this country’s major trading partners. However, even those countries with a US FTA in place were hit by the 2025 tariff changes, so ultimately the lack of a pre-existing FTA has not impacted exporters.
Looking to the future, the current FTAs will protect and provide certainty for exporters, so long as the partners to the agreements adhere to the rules which they have mutually agreed. Where there are issues with market access under an FTA, the agreements provide avenues to address exporters’ concerns. This has happened many times over the years with the Ministry for Foreign Affairs and Trade, Ministry for Primary Industries, Customs, and Ministry of Business, Innovation & Employment all assisting when and where FTA implementation issues arise. With strong rules, FTAs provide a sound basis on which growers and wineries can plan and
invest for the future.
However, with US trade policy undergoing major changes, there is little certainty about the future level of US tariffs. The core rationale in April last year was to address the US trade deficit. New Zealand got hit with 15% tariffs because we had a goods trade surplus, although for some goods the tariffs were subsequently removed. Now, in order to secure control of Greenland, the President is threatening tariffs on some European countries. All this change is creating massive uncertainty around exporting to the world’s largest economy. For wineries who want to do business in the US, this all adds up to more risk. What happens with tariffs into the US in 2026 is anyone’s guess at this stage.
From a trade perspective then, 2026 brings certainty for exporters to FTA partner countries. But for exporters to the US, 2026 looks set to match 2025, with uncertainty the dominating issue.
Trade and history
This year marks two 250th anniversaries important to trade. First is publication of the landmark economics text, ‘The Wealth of Nations’, by Scottish economist Adam Smith. According to Wikipedia, Adam Smith’s book ‘ … evolved and gained widespread recognition, shaping economic philosophies, government policies, and the intellectual discourse on trade, taxation, and economic growth in the coming centuries.’
Second is the 250th anniversary of the Declaration of Independence by the United States of America, when the 13 colonies freed themselves from British colonial rule. The US of course has been the dominant global economic force in the post WW2 era and shaped the international institutions that have governed international relations, including trade, in that period.
With the established rules around trade under stress, I wonder if history has any lessons to teach us.
Good luck for vintage.
India FTA
The New Zealand-India Free Trade Agreement concluded in December is “a significant step toward unlocking one of the world’s largest and fastest growing consumer markets”, says New Zealand Winegrowers Chief Executive Philip Gregan. “The phased reduction of India’s wine tariffs and the inclusion of a Most Favoured Nations (MFN) is a signal that the Indian market is opening up; this will encourage wineries to build their involvement in the India market over the coming decade.” The agreement, expected to be signed in the first half of 2026, will see India’s tariffs on wine reduced from 150% to either 25 or 50%, depending on the value of the wine, over 10 years. In addition, wine will receive MFN treatment, meaning any future FTA that India concludes with another country on more favourable wine tariffs will automatically be extended to New Zealand wine. While current exports to India were under NZ$300,000 in 2025, improved market access under the FTA is expected to make India increasingly attractive to New Zealand wine exporters over the coming years. Saint Clair Family Estate has been supplying Marlborough Sauvignon Blanc and Pinot Noir to its partners in India since 2013, says Account and Brand Manager Nick Williamson. “We are excited to see what further opportunities the FTA can provide us. It is always promising to see export trade barriers ease, and we look forward to increasing exports to the ever-growing Indian market.”
40 years in Gibbston
Gibbston celebrated 40 years of Pinot Noir winegrowing in December, paying homage to the people and place that have made the Central Otago subregion so iconic. Among them was Alan Brady, who planted a small plot of vines in Gibbston in 1981, and the subregion’s first Pinot Noir in 1984. “Nobody gave those vines much chance of surviving, further from their native Europe than they’d ever been planted before,” he said.
Export excellence
Two New Zealand wine companies have been awarded for export excellence. Invivo Wines won the Excellence in Brand Storytelling award at the New Zealand International Business Awards (NZIBA), with judges applauding its disruptive marketing, from launching the world’s first winery airline, Invivo Air, to developing long-term partnerships and brands with celebrities Graham Norton and Sarah Jessica Parker. Judges labelled Invivo as “impressive and daring”, and commended its strong overall story and clever way of positioning New Zealand as part of its brand story. Invivo’s Chief Marketing & Communications Officer, Rachael Everitt, says the recognition means a huge amount. “We pour our hearts, creativity and tenacity into sharing the New Zealand wine story with the world, so to have the judges acknowledge that is incredibly humbling.”
Marlborough’s tē Pa Family Vineyards won the NZIBA award for Māori Excellence in Export, and was also a finalist in the Best Medium Business Category. The company, which turns 15 this year, currently exports to over 25 markets. Judges commended te Pā for its success in growing an export business in a competitive sector, and uplifting kotahitanga on the international stage. Judges also loved how its connection to te ao Māori was integrated through the organisation and the community. Marketing Manager Mikela Dennison-Burgess says it was a proud moment. “We are all absolutely thrilled with the award and proud to have helped put indigenous wineries on the world map.”
A Kiwi drinkware company also won at the NZIBA, with Huski taking the Excellence in Growing Online Sales category. Since its launch, Huski has shipped more than 1.5 million products to more than 50 countries. In the wake of its NZIBA award, the company was bracing for a surge in global demand after Rihanna was seen sipping from a pink stainless steel Huski Champagne Flute.
Invivo’s co-founder Tim Lightbourne and Chief Marketing & Communications Officer Rachael Everitt accept the NZIBA Excellence in Brand Storytelling award
Alan Brady plants a tōtara, to mark 40 years of Pinot Noir growing in Gibbston
Wine to go
From the heights of tramping tracks to the depths of picnic baskets, a Banks Peninsular winemaker wants his wines to “go places”. Neil Pattinson of Whistling Buoy Wine Company has launched Vino single serve pouches for greater convenience and smaller serve size. “Drinking habits have changed, but the format hasn’t,” he says. “The traditional wine bottle is just too heavy, too fragile, and sometimes just too much.”
He did a soft launch of the 150ml pouches at the Canterbury A&P Show, and says the response was immediate. “Everyone told us the pouch solved a problem they didn’t even realise they were sick of. And they all had a favourite place they’d take a pouch but would never take a bottle. The convenience just resonated with everyone.”
At last year’s NZW Wine Business Forum in Christchurch, wine business strategist Lulie Halstead noted that in the United States, nearly 60% of alcohol drinking occasions are now either solo or with one other person. Meanwhile, consumers were increasingly open minded to alternative formats and serve size, she said. The glass bottle will remain, “but the opportunity for building growth will also come from alternative sizes and container types”. Neil, a former biochemist with experience in research and biotech, has been working on the project since 2023, when he noticed a widening gap between how people drink and what the wine industry delivers, set against a growing oversupply. Consumer behaviours were changing, particularly for younger drinkers who were moderating alcohol or looking for more flexible ways to enjoy it, he says. “We kept asking ourselves why wine still assumes you’re sitting at a white-tablecloth dinner… Most people want something easier, something they can throw in a bag without worrying about weight… or worse, broken glass.” Each Vino pouch is made from a laminated aluminium soft plastic with an outer cardboard sleeve, both of which are fully recyclable. As packaging technology evolves, Neil plans to introduce biodegradable closures. vinowines.nz
Vine spotter
Viticulturist Raquel Kallas has been recognised by NZW as Grade 1 ampelographer for the Grafted Grapevine Standard. The standard requires multiple ampelographic inspections of mother vines and nursery stock to ensure trueness-to-type, which are typically done by nursery staff recognised as Grade 2. As New Zealand’s only Grade 1 ampelographer, Raquel can train others and confer Grade 2 status. Raquel is holding ‘Vine Literacy’ workshops in February, designed to make variety identification accessible across viticulture, winemaking, hospitality, sales and marketing. “The ampelographic framework allows us to see past the wall of green and look at vines in high resolution,” she says. “Our industry often delves into incredible levels of detail about sites, soils, and the resulting wines, yet the ability to identify varieties is exceedingly rare. Not only is it empowering to learn how to recognise a variety, but it connects us to the history, culture, geography, and language that the vine arose from.” naturalselection.co.nz/workshops
Raquel Kallas
Upcoming events
To have events added to our calendar contact sophie@sophiepreece.co.nz
New Zealand Rosé Day
5 February
nzwine.com/members/brand
Rosé has seen remarkable growth over the past decade, becoming New Zealand’s fourth-largest wine export. From vibrant, fruity styles to more savoury, textural expressions, New Zealand producers craft a beautifully refreshing, diverse range of Rosé that shines on the world stage. Check out the New Zealand Winegrowers members site for a social media toolkit, then include the hashtag #nzroseday.
Marlborough Wine
& Food Festival
14 February
marlboroughwinefestival.com
The 2026 festival introduces a new free wine education zone, The Curious Cellar, with 30-minute talks from winemakers on a variety of topics. Those wanting to delve deeper can return to the annual Masterclasses, including one on naturally fermented wine and food, and another demystifying wine judging. In the everpopular culinary tent, Peter Gordon will lead a signature session shaped around Regal Marlborough King Salmon, while award-winning author and culinary educator Nicola Galloway will offer a seasonally-focused lens, using food from small-scale local producers. With more than 20 food providers, pop-up restaurants and local producers, there are plenty of
foodie favourites in store, including Martin Bosley’s Oyster Saloon, with Tohu Wines.
Wairarapa Wines
Harvest Festival
21 February
wairarapaharvestfestival.co.nz
Wairarapa wineries, eateries and food producers will set up against the stunning backdrop of ancient native trees and a picturesque riverside setting. The Wairarapa Wines Harvest Festival, presented by James Henry Ltd, is a day of indulgence and enjoyment.
Climate
Action Week
Marlborough 23-27 February events.humanitix.com/climate-actionweek-marlborough-2026
Climate Action Week Marlborough 2026 has a theme of ‘Leading by Doing: Local Businesses, Local Solutions, Collective Action’. The event, from February 2327, includes inspiring stories from local businesses, workshops to create plans and solutions, and field visits to see change in action, with topics including water, waste, circularity, biodiversity, energy and carbon.
North Canterbury Wine
& Food Festival
8 March
ncwineandfood.co.nz
Set among Waipara vineyards and farmland, this festival celebrates North Canterbury’s producers, growers and distinctive cool-climate wines, with more than 40 local wineries and food artisans. It’s a showcase of North Canterbury’s collaborative spirit and connection between land, people and plate.
Ripe Wanaka
21 March
ripewanaka.nz
The 5th Wanaka Wine & Food Festival brings together the best of Central Otago’s wine and food, while Sir Dave Dobbyn performs lakeside at Glendhu Bay. This year’s Ripe Masterclass series features three live demonstrations throughout the day, including Peta Mathias recreating a dish inspired by the cooking classes she runs at her second home in Uzès, in the South of France, matched with a Mora sparkling rosé, and discussing her new book, It’s Been Six Months Since My Last Confession. Domaine Thomson Wines will host a vertical wine tasting, and Angelo Georgalli will present a wild food cooking demonstration and discuss his latest book The Fish+Game cookbook.
Ormond
Nurseries Young
Viticulturist of the Year
28 May-26 August
nzwine.com/en/initiativesevents
There will be five regional competitions in 2026, with the winner from each going through to the National Final in Wairarapa on 26 August. The regional competitions are in Marlborough on 28 May, North Island regional on 4 June, Hawke’s Bay on 11 June, South Island regional on 18 June, and Central Otago on 2 July.
Grape Days 2026
16-22 June
nzw.com/grape-days
The 2026 Grape Days events, on in Central Otago (16 June), Hawke’s Bay (18 June) and Marlborough (22 June), are a chance to hear high level overviews of wine research, with a practical focus for members.
Sir Dave Dobbyn
WinePro 23-25 June, 2026 winepro.co.nz
Held in Blenheim, this event is designed to nurture collaboration, innovation and learning in New Zealand’s wine industry. Supported by the Marlborough District Council and Marlborough Wine, WinePro will offer education sessions, alongside an expo showcasing leading suppliers and cutting edge technologies (see page 13).
Tonnellerie de Mercurey Young Winemaker of the Year
30 June – 26 August nzwine.com/en/initiativesevents
The three regional finals for 2026 will be held in Central Otago on 30 June, Marlborough on 15 July, and North Island regional on 23 July, culminating in the National Final in Wairarapa on 26 August.
Wine Business Forum 27 August nzwine.com/members/brand/ market-intel
Now in its fourth year, the NZW Wine Business Forum has become a key face-toface event for New Zealand’s wine industry, offering timely information on a global and domestic scale. There is a strong line up of speakers for the 2026 event, to be held in Wellington, with digital and AI back on the agenda and emerging markets under the spotlight, along with the opportunities of wine tourism. Once again, inspirational wine business leaders will be part of the programme, which is designed to tackle the industry’s most pressing questions. Go to the NZW members site to check out the recordings and presentations from the wellreceived 2025 event.
Renowned winemaker Chris Scott brings three decades of expertise to this personal project. Colour was integral to the label’s design, carefully chosen to create the ideal contrast with black typography. Achieving exceptional clarity and visual impact called for a precise balance of sculpted embossing and gloss screen varnish—allowing the text to stand out with confidence, depth, and distinction.
Talk to MCC New Zealand where every product is labeled with care.
Lulie Halstead’s insightful session at the 2025 Wine Business Forum
Producer: Chris Scott Wines
Designer: Seachange
Altogether Unique
Growing the reputation of New Zealand Wine
Charlotte Read
Read On
An exciting year lies ahead. Buoyed by the wide-reaching media coverage we obtained from our hosted guests for Pinot Noir New Zealand 2025, our eyes are now set on the next tranche of influential wine minds who will continue to take our premium story to the world. Sauvignon Blanc New Zealand 2027 will take place in less than a year, held in Marlborough – the region that made our wine nation famous globally. We are so excited to be back on track with the biannual cadence of these high impact events.
UK/Ireland Annual Trade Tastings
The first place to reveal the distinctive fresh imagery of our exciting Sauvignon event will be our London, Edinburgh and Dublin Annual Trade Tastings in late January and early February – with Sauvignon NZ27 proudly occupying the inside front cover of the catalogue.
New Zealand Winegrowers and Wine Australia are once again teaming up for the Annual Trade Tastings, which take place across the three cities, and include more than 1,000 wines from 250 wineries. This is the second year we have teamed up with our trans-Tasman neighbours; an approach that our target trade and media audience hugely appreciates and helps ensure the strongest turnout possible. To keep things new and fresh, for the largest event in London we will host a special ‘Sommelier Selection’ table of 40 wines, chosen by some of the United Kingdom’s top sommeliers. We envisage it will be a big talking point amongst attendees to uncover who had nominated the wines, and why those wines held special significance to them.
Hot on the heels of the trade tastings, NZW will lead a strong industry presence at Wine Paris, held at Paris Expo Porte de Versailles from 9-11 February. It is our first attendance at this event, where the New Zealand pavilion will act as a ‘hub’ for the impressive turnout of New Zealand wineries attending, sporting eye catching imagery encompassing the premium New Zealand wine story. The pavilion will showcase our youthful landscapes and soil, and close proximity to water and vibrant sunshine, coupled with the pursuit of innovation and care for our people and place. Wine tourism imagery is another strong focus of this year’s New Zealand pavilion, to enhance appeal and relevance of our national offering.
The New Zealand pavilion is one of the largest single structures we have designed, spanning over 200 sqm and able to showcase wines from 23 exhibitors, with a further 18 companies to exhibit independently, ensuring all key regions and major varieties are represented. There will be a strong New Zealand Wine village vibe, with a gathering and sharing of experiences at the end of each day at the New Zealand pavilion, with networking drinks kindly hosted by Hillebrand Gori.
The pavilion also features an attractive Sauvignon NZ27 feature wall to drive buzz and excitement ‘a year out’ from the event. This will highlight to Wine Paris attendees that it’s entirely feasible to be in Marlborough from 2-4 February 2027, and still make Wine Paris later that month.
Sauvignon Blanc New Zealand 2027 Chair Natalie Christensen (page 17) and Executive Officer Sarah Szostak will be in attendance to help make a splash for the event and get key messages across.
Intel and Insights
Our Intel and Insights programme for 2026 is set to give great value to members, sharing relevant information to support decision making. In the last edition of Winegrower magazine, we shared insights from United States and UK consumers on their perceptions of New Zealand wine in our annual Brand Health tracking study. In the first half of 2026 we look forward to bringing you results of the survey on the remaining countries in the tracking study – New Zealand and Australia. Keep an eye on our webinar calendar as we add topics over the course of the year: nzwine.com/members/brand/webinars.
Our face-to-face Wine Business Forum continues to grow year on year and we are already have confirmed a strong line up of topical speakers for our 2026 event, to be held in Wellington on 27 August. nzwine.com/members/brand/market-intel.
Sauvignon Blanc New Zealand 2027 is less than a year away
Wine Paris
New Zealand wine at a 2025 trade expo
WinePro 2026
Organisers of the inaugural WinePro are looking to build on its success in 2026, with wine-related trade, education and innovation showcased in Blenheim from 23-25 June. Wine Marlborough General Manager Marcus Pickens shares some insights into the seminars and workshops planned for this year.
This is a key event because… there is nothing like it in our industry, where suppliers, growers and wine company people have the chance to come together to look at products they use or could consider introducing to their businesses. Attendees are looking for efficiencies, cost savings and to rekindle or build relationships. The education component, spanning three days, covers a whole range of topics relevant to our business. The success of the inaugural event... validated the concept. Attendance in 2024 – 100 trade exhibitors, 2,000 visitors, 300 conference attendees – was a good start. It’s excellent to have an experienced trade event partner, Expertise Events, leading this, and the support of Marlborough District Council.
The trade floor includes… items large and small! After learnings from last time the outdoor exhibitors will be in the front carpark of Stadium 2000, which has a lot more visibility and will help with the flow of the event.
The education component has themes of… The Producer, The Innovator, The Seller, The Drinker. This range allows us to focus in on those components that go into growing grapes, research and development, taking wine to market and our consumers.
We’re looking beyond wine to… how we can learn from other sectors. There are many challenges that we face that other sectors or businesses have experienced that we can learn from. Many are willing to share their stories to help us overcome challenges we face.
This is designed for… all of New Zealand’s wine industry and supply partners. We are all in it together in a challenging environment and opening our eyes to what is out there is how we can all get ahead and deliver exceptional wine (or grapes) to our markets.
winepro.co.nz
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Marcus Pickens
Seasonal Update
An update from some of our growing regions
SOPHIE PREECE
“Discombobulated vines lead to great wines”, says viticulturist James Dicey, who has lamented the past five years of comparatively easy “cookie cutter” growing in Central Otago.
The region had a very dry winter then a very wet spring, along with a high wind run – including “some extreme, crop-damaging gusts”. The growing season progressed with relatively cool weather, barring the occasional hot day and the occasional cooler one. It is, he says, a “light switch season”, where growers need to be ahead of unexpected shifts, not reacting to them.
“In those sort of years, we tend to end up with a little bit more focus and concentration and density in our wines. And that’s only a positive thing.”
James Dicey
James is seeing “unusual flowering”, including Chardonnay that came late to the party, meaning December’s inconsistent conditions led to variable fruit set, including more hen and chicken than he’s seen for a while. Yields are variable and harvest dates are tracing seven to 10 days behind typical, in a year of “difference rather than similarity”, he says. “The vines are upset and unsettled. They don’t know whether they’re Arthur or Martha; they’re off balance and out of sync. They’re having to react quite quickly to large swings in temperature and rain and dry and heat. In those sort of years, we tend to end up with a little bit more focus and concentration and density in our wines. And that’s only a positive thing.”
Matt Barbour says North Canterbury’s growers had a difficult end to the 2025 vintage, leading to tough decisions. “To prune on as usual or mothball sections of vineyards. Many chose to continue as usual with the hope wineries would be able to find
new markets or increase volume to existing markets,” he says.
“Spring was incredibly mild, with minimal severe frost events, and meant many of the buds laid down burst and the season was off, like Brad Pitt in F1, to an incredibly positive start,” he says. A very hot and dry November and early December allowed for good growth and perfect flowering and fruit set conditions. “Then New Year’s hit,” he says. “A few decent rain events occurred, but unlike 2025 it has stayed warm, leading to high humidity and high disease pressure. Due to this, vineyards have kept spray windows tight, to fight off our nemesis powdery mildew, with great success, and it looks like harvest will be exceptional this year.”
Matt, who is Chair of North Canterbury Winegrowers, says wineries have now started having “difficult conversations” with growers around their ability to take fruit, “so it looks like the challenging times will continue for a while yet”.
Speaking on 23 January, Hunter’s Winemaker James Macdonald said Marlborough’s Sauvignon Blanc crop is lower than spring expectations, with flowering conditions lightening the load. That’s put the crop around the long term average, and well under the bumper fruit set of the 2025 vintage.
The industry will welcome that turn of events, with wine companies working to correct the current oversupply, he says. Hunter’s has undertaken additional
reduction, through early shoot thinning and then mechanical shaking with a harvester, or bunch thinning, “and we think we’re in a pretty good place now”. The industry appears to be responding to an oversupply situation with yield caps firmly in place this year, he says. “For us, we feel like the line is about 12 tonnes per hectare for Sauvignon Blanc. Anything close to last year’s average tonnes per hectare is going to exacerbate any oversupply issues.”
Speaking after a series of wet days, he says Marlborough growers are nervous about larger berry size at harvest, “which is not what we want when we’re trying to pull back yields… We’re hoping that it’s going to be another magical Marlborough late summer, and everything will dry down. But at the moment all of our irrigation is off and we’re hoping it will stop raining.”
There’s also some tension around powdery mildew, given the number of mothballed vineyards in the region. As powdery mildew winds up, even vineyards with “gold standard” spray schedules will be worried about “abandoned” vineyards across the fenceline, he says, citing anecdotal reports of mildew spreading from those sites. “We need to keep a close eye on disease.” The season is running ahead, with the sparkling harvest likely to start around mid-February, and Hunter’s main harvest set to come in through March, with Rapaura and Waihopai Valley vineyards. “It should be done and dusted by Easter.”
Ben McNab at Dry River Wines. Photo Amber-Jayne Bain
James, who is Chair of Marlborough Winegrowers, says the rebuild of industry health will be slow, because it’s a structural oversupply. “It’s not a case of a big harvest plus a small harvest and then everything goes back to normal. It’s going to be rebuilding at 1% or 2% growth per year, and hopefully in a sustainable way.”
“As long as the season continues the way it is at the moment, I think ‘26 is going to be a third wonderful vintage for the region.”
Ben McNab
The Sauvignon Blanc New Zealand 2027 event (page 16) can play a role in that rebuild, rekindling pride in Marlborough’s “hero variety”, James says. “We need everybody, not just wine companies, to get behind it. It’s our showcase to the world.”
Dry River Wines Winemaker Ben McNab says the Wairarapa growing season has been
“incredibly” arid and dry, due to wind more than heat. “October winds were strong and frequent so dried us all out really early.” That’s meant slow canopy growth, leading to “really lovely bunch architecture”.
Speaking on 23 January, he welcomed recent rain on the dry-farmed vineyard, “which I think we all needed. It’s filled the bunches up and given us a little bit of volume, and it’s given us a little bit more green canopy and new leaf that we will need for photosynthesis over the next six, seven weeks before harvest.”
It’s an exciting season, says Ben. “I’m seeing small bunches. I’m seeing lovely, powerful architecture, lovely exposure to sunlight, and lots of air flow.” Disease pressure has been incredibly low and driving around the region reveals healthy vineyards throughout, he says. “As long as the season continues the way it is at the moment, I think ‘26 is going to be a third wonderful vintage for the region.”
The Hawke’s Bay growing season has been “enchanted”, says Brent Linn, founder of Wairiki Wines and Chief Executive of Hawke’s Bay Wine. The benign frost season was followed by settled weather during flowering, then some rain to “push the
canopy along”. At the end of the year, there were predictions of a very early vintage, but it’s now looking similar to 2025, which was a little earlier than normal.
Harvest for sparkling wine was likely to begin before the end of January, followed by a “very compressed vintage”, thanks to early veraison in red varieties after hot earlysummer weather. “So we’re not going to have a leisurely vintage like we did last year,” Brent says. Yields are looking very good, “so everyone’s quite happy about how the season has progressed”.
Tighter yield caps are in place on contracted blocks, with growers managing crop levels to meet those restrictions. But for those without contracts the season is a tough one, Brent says, noting that interest in Hawke’s Bay Sauvignon Blanc fruit has fallen, with a drop in demand out of Marlborough, while Merlot is also struggling to find a home. “Some people have been very proactive about that, and we have quite a lot of mothballed vineyards in Hawke’s Bay, probably somewhere around 400 hectares… People have realised that it’s going to take a couple of years to correct and looking to minimise the inputs while preserving the asset.”
Celebrating Sauvignon
A year out from Sauvignon Blanc New Zealand 2027, SOPHIE PREECE talks to some of the winemakers helping drive the event. It’s time, they say, to take another deep dive into the variety that made New Zealand wine famous.
Growing an icon
It’s time to be “loud and proud” of New Zealand’s flagship variety, says winemaker Natalie Christensen, Chair of Sauvignon Blanc New Zealand 2027. “To make sure we really stamp our mark on being an icon country for the production of Sauvignon Blanc. And to band together as producers, all collectively proud of the incredible expression that we create from New Zealand.”
It’s an ethos at the heart of the event, to be held in Marlborough in February next year, with a committee clamouring to share a more complex Sauvignon story, including regional and subregional nuances, bespoke site selection and winemaking, and evolving classic and alternative styles. New Zealand Sauvignon Blanc has an extraordinary story of serendipity and success, they say. And its future could be even more exciting.
Unapologetically Sauvignon
“We should be really f***ing proud of awesome Sauvignon Blanc.” It’s not the tagline of Sauvignon NZ27, but The Marlborist Winemaker Richard Ellis reckons it’s pretty apt. “I think it starts with inspiring local winemakers to see just how great this variety can be.”
“We should love and hero worship Sauvignon and not be ashamed about it.”
Richard Ellis
Richard has long been a Sauvignon champion, but attending the Sauvignon Blanc Boot Camp at the Nelson Lakes late last year dialled up his excitement. “To see a room of 30 to 40 winemakers and viticultutrists so pumped about trying a 10-year-old flight of Marlborough classic Sauvignon Blanc, and how fantastic those wines looked, along with the alternative or contemporary styles and the international wines. It was a real shot in the arm for just how freaking awesome this variety can be,” he says.
Richard, who is part of the subcommittee working on the Sauvignon NZ27 programme, recalls his first experience of Sauvignon Blanc as a teenager, out for a meal with his parents. He ordered a Church Road Sauvignon Blanc and was struck by how “bright and aromatic and beautiful” it was. A few decades on, after seven years at Greywacke, the launch of The Marlborist with two friends in 2020, and a Sauvignon-
enlightening vintage in Sancerre in 2023, Richard is certain of Marlborough’s potential to take Sauvignon from great to exceptional. “Yes, there are challenging times at the moment, but the future, as I see it, is in moving from Marlborough as a regional style to subregional to single site to soil-specific Sauvignons.” If producers focus on high quality, with yields in check, “the future is still really bright,” he says. “As long as we push a quality story.”
When Richard and viticulturist Stuart Dudley launched The Marlborist in 2020, they were focused on cherry picking the best blocks for each variety and style. They looked to the heavier soils of the Southern Valleys for their Grande Sauvignon, made from low yielding hand-picked fruit, wild fermented in French oak puncheons. This season they will make the Grande a site- or subregion-specific wine, allowing them to create a second Sauvignon Blanc, says Richard, noting the less crowded category for ‘contemporary’ styles. “There’s a real interest in high quality Sauvignon Blanc that’s made with care and love and has a story to tell.” Recognising the importance of the typical style as well, Richard and Stuart machine harvest on the Wairau Plain for Alpine Rift, a sister label devoted to classic Sauvignon Blanc, though leaning towards more “ripe, subtle restraint” than punchy high-acid wines.
Treating Sauvignon as a hero will require a change of mindset for those who are likely to shelve their Sauvignon when going to a party, and pull out a Chardonnay or Chenin Blanc, “or something a little bit cool and quirky” instead. But it’s time, Richard says, to be “unapologetically proud” of the variety that New Zealand wine is known for. “We should love and hero worship Sauvignon and not be ashamed about it.”
Stellar Sauvignon success Montana planted its first Sauvignon Blanc
in Marlborough in 1975, and over the next two decades vineyards started spreading across the landscape, growing wines like nowhere else in the world. The wines went on to astonish esteemed commentators like Oz Clarke in the United Kingdom, who – speaking at the inaugural International Sauvignon Blanc Celebration in Marlborough in 2016 – recalled tasting his first Marlborough Sauvignon Blanc in the 1980s. “There had never before been a wine that crackled and spat its flavours at you from the glass,” he said. “My world of wine would never be the same again.”
A happy accident of soil, climate, variety, timing and pioneering spirit transformed the region, and there’s no doubt these days that Marlborough’s lifeblood runs Sauvignon Blanc, with 25,468 producing hectares of the variety in 2025, according to the New Zealand Winegrowers Vineyard Register. That’s more than 83% of Marlborough’s total producing vineyard area, 60% of New Zealand’s producing area, and nearly 89% of the country’s Sauvignon Blanc vineyard. But it’s not the only region building a name for Sauvignon.
Discovering the diversity
The Wairarapa had a little under 500ha of producing Sauvignon vineyard in 2025, according to the Vineyard Register. But Craggy Range Winemaker Ben Tombs says the region is growing its Sauvignon footprint and reputation. With a couple of 100-hectare developments going in now, “the identity of Sauvignon Blanc in Wairarapa is only going to become more and more important”, he says. “It’s only just starting, which is quite unique.”
The wines are naturally different to their South Island kin, with a more saline character and lighter tropical touch.
“They’re a bit more quiet,” Ben says. “And we have a lot of wind, so the canopies are
Murray Cook at Dog Point Vineyard
quite a lot smaller than in Marlborough too.” Wairarapa Sauvignon Blanc has its own identity, offering producers opportunity to focus on quality, and tell a unique story to the global audience, he says. There are plenty of people keen to see alternative styles of Sauvignon Blanc from New Zealand, he adds. “The market is there.”
Craggy Range has a little under 200ha of Sauvignon Blanc over two Martinborough vineyards, with a few more blocks due to yield fruit this vintage. They’ve no plans to expand their holdings in the variety, but are continuing to evolve their style. That includes working with plantings from the early 2000s, and focusing on “elevating” their Sauvignon wines, Ben says. “We’ve got some material that has a lot of character, and there’s so much scope to really push the boundaries of that premium side of Sauvignon Blanc.”
For the past two years Craggy Range has been working to create a Te Muna Sauvignon Blanc for its Prestige Collection, homing in on two specific parcels with vine age and unique soil, and farming them at a high level, with very modest yields. Then it’s up to the winemakers to harness the fruit, trialling amphora, large format oak, and long élevage without sulphur, to ensure they find a wine that retains its character long after its release. “We’re on the precipice,” says Ben.
He’s on the programming subcommittee of Sauvignon NZ27, and says the plan is for fun and exploration, including the “exciting” diversity of Sauvignon, whether that be the unique terroir and stories of Central Otago, Hawke’s Bay and Wairarapa, the subregional nuances of Marlborough, or the winemaking being used to evolve the styles. “As a winemaker and a grower, the discovery is endless,” he says. “That’s what makes it exciting.”
Sauvignon in the support role Sauvignon NZ27 “couldn’t come at a better time”, says Amisfield Winemaker Ben Leen from Central Otago. “There’s so much enthusiasm from the committee and with what we’ve got planned, it’s going to be an epic conference.”
Central Otago has just 50ha of Sauvignon Blanc plantings, with around 44ha of that producing. But it’s been a key part of the Amisfield portfolio since the beginning, thanks to the company’s first winemaker, Jeff Sinnott, returning from California with plans to plant
Central Otago Sauvignon Blanc for a bolder, richer, barrel aged style. “We’re just grateful that he’d made that decision,” Ben says 25 years on, talking of the concentration of flavour from Central Otago’s naturally lower yielding vines, with a profile so different to a typical Marlborough Sauvignon Blanc. “When I think of Amisfield Sauvignon Blanc I think of passionfruit pulp, elderflower, and even tropical, mango and guava type flavours.”
“It’s a pretty exciting prospect – the next deep dive into Sauvignon Blanc.” Ben Leen
The quantities are far smaller than for Pinot Noir at Amisfield, but Sauvignon Blanc plays a “great support role, particularly in export markets”. In places like America, where the story of New Zealand Sauvignon Blanc is so strong, it can be key to getting a new account over the line. “Then we try and wow them even further, with the Pinot Noir.” Fewer than 10 growers are growing Sauvignon Blanc in the region, and for all of them it plays that attention-grabbing supporting role, Ben says. “And the supporting actress can be just as important as the lead.”
Sauvignon NZ27 will show the breadth of Sauvignon, including the expression from Central Otago’s desertlike terroir, the subregional exploration of Marlborough, and the influence of winemakers, including fermenting in oak, concrete and other vessels, Ben says. “Hopefully we’re coming out of this era where Sauvignon Blanc is just this one type of wine. It’s a pretty exciting prospect – the next deep dive into Sauvignon Blanc.”
Better than ever at 50
Fifty years after Montana planted its first Sauvignon Blanc in Marlborough, Vinarchy’s head of winery operations in Marlborough, Laura Kate Morgan, says it’s time to celebrate New Zealand’s “hero” variety. “Sauvignon has been a really important part of our journey since 1975, when the first Sauvignon vines got planted here at Brancott Vineyard.” In the five decades since, the company (in several ownership iterations) has learned about vineyard sites, winemaking and styles, showcasing an ever-evolving Sauvignon Blanc to the world. It’s remained “distinctly New Zealand and vibrant” but has improved with industry age, Laura Kate says. “What really excites me is not only how refined we’re getting in terms of our winemaking and our growing and our site selection, but also our diversification into different styles. We are no longer a one trick pony with the variety.”
“We are no longer a one trick pony with the variety.”
Laura Kate Morgan
Sauvignon Blanc “could have a seat at the table at any occasion”, she adds. It’s just about finding the right fit of producer, vineyard, or style. “I want to tell that story more”. She loves to show people the Brancott or Stoneleigh classic Marlborough Sauvignon Blanc styles during the day, then follow up with a glass of Chosen Rows – Brancott’s high end, wild fermented, “age worthy” Sauvignon Blanc – over dinner. The wine is a lot more savoury, with notes of truffle and oyster shell, and pairs well with a meal. The first Chosen Rows was the 2010 vintage, released in 2013,and it remains one of Kate’s favourite wines under the
Ben Leen at Amisfield
Defying global trends & charting new growth
RICHARD LEE
In a global wine market facing headwinds and overall decline, New Zealand Sauvignon Blanc continues to stand out as a remarkable success story. Despite challenging conditions, this flagship varietal has not only maintained its position but has also expanded its influence in key export markets, offering a blueprint for the future of New Zealand wine.
Over the past decade, New Zealand Sauvignon Blanc has achieved a compound annual growth rate (CAGR) of +3.6% (2015–2025), with particularly robust performances in the United States (+6.4% CAGR) and “Rest of the World” markets (+6.3% CAGR).
The United Kingdom, New Zealand’s second-largest export destination, has also seen steady growth at +2.8% CAGR, while Canada, China and South Korea are emerging as dynamic markets with significant potential.
The US now accounts for 36% of
volume, with shipments into market up 14% in the year to November, 2025. The varietal’s appeal aligns perfectly with American consumers’ growing preference for lighter, fresher white wines, with New Zealand achieving value category leadership. The UK market, representing 27% of export volume, has also seen robust growth, with shipments into market up 19%.
In the Off Trade, retail sales of New Zealand Sauvignon Blanc continued to strongly outpace the category accounting for £1 out of every £2 spent by consumers on a varietal that remains the largest in the UK.
China and South Korea are rapidly rising stars. China’s appetite for crisp, refreshing wines has driven a surge in demand, with New Zealand Sauvignon Blanc shipments trending up strongly. South Korea, meanwhile, has posted a staggering 10-year CAGR of +40.1% in volume, with Sauvignon Blanc making up 95% of New Zealand wine shipments to the country.
What makes these achievements even more impressive is the context:
yet New Zealand Sauvignon Blanc continues to grow its share with a premium positioning. In both the US and UK, New Zealand Sauvignon Blanc commands a significant price premium, being recognised for its quality and taste, as well as value for money by consumers. This resilience is a testament to the varietal’s strong brand image and the industry’s ability to adapt to evolving consumer preferences, including developing no- and loweralcohol options.
While Sauvignon Blanc remains the cornerstone of New Zealand’s wine exports, there is growing potential for other varietals such as Pinot Noir and Pinot Gris. As markets like China, South Korea and Canada mature, and as consumers seek new experiences, New Zealand’s reputation for quality and innovation positions the broader wine sector for future growth, including many of the 180 wine-consuming nations in the world where New Zealand Sauvignon Blanc is yet to be fully developed.
Richard Lee is New Zealand
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label. “You’re opening it now, 16 years on, and it’s fresh, it’s banging, and it’s got a point of difference, but it’s still distinctly Sauvignon.”
The evolution that excites her the most is how distinctive every Marlborough subregion is for Sauvignon Blanc. When she started in the industry, different expressions were found in the regional blends, “depending on which producer you tried”. These days winemakers reference specifics like Rapaura Road, Dillons Point or Awatere Sauvignon, and delve into bespoke site selections, with carefully considered planting decisions. “I think that’s the bit that’s really starting to intrigue me as a winemaker; digging a little bit deeper and seeing how these sites express these wines.”
The conference will celebrate all styles of Sauvignon, from entry level to classic examples to single vineyard barrel ferments, says Greywacke Winemaker Richelle Tyney, who is also on the committee. The industry needs a spectrum of offerings to appeal to a range of palate and price points. But in all cases, it’s about taking extra time and effort “to make sure the Sauvignon that we put in the bottle is singing”, she says. “We have to make sure that we are making the best Sauvignon and putting our name on it.”
She has seen a shift in the way winemakers talk about Sauvignon, and particularly since the Boot Camp. “Everyone was just so pumped. And it was awesome to see, because Sauvignon is such an important part of our success story. It’s what we hang our hats on, and we need to be getting super excited about it.”
Growing up with Sauvignon Marlborough’s vineyard expansion over the past 40 years has been “eye watering”, says Dog Point Vineyard Winemaker Murray Cook. “I’m sure the producers back in the 80s and 90s never could have seen the growth that we’ve seen over the last 20 years.”
In the 1980s there were just a few hundred hectares of producing vineyard in Marlborough, growing to 23,452ha by 2015, with 78% of them in Sauvignon Blanc. By 2020 there were 27,808ha (80% Sauvignon), climbing to 30,469ha in 2025 (83% of it in Sauvignon). It’s a growth driven by stellar global demand for Sauvignon Blanc, which had barely hit a speed wobble until last year, when a large 2025 vintage, global oversupply and declining alcohol consumption proved a wake-up call.
Murray says there’s been a maturing of the industry over recent years, with a growing chasm between bespoke wines and more entry level examples from high quantity producers. “You see that in other regions around the world as they grow and become successful. You’ll always have those people that have been here a long time and are heavily invested. And you’ll have the newcomers to it as well,” Murray says. “I think all aspects of the industry currently do offer something to a consumer, which at the end of the day, is what it’s all about.”
But it’s vital to maintain the region’s reputation throughout such rapid expansion, “and really make sure that quality remains a key focus for everyone”, Murray says. “I think that’s where the Sauvignon celebration comes into it,” he adds, looking forward to catching up with international guests and New Zealand producers, while showcasing quality Sauvignon Blanc from producers throughout the country.
As with the rest of Marlborough, the variety takes up the lion’s share of Dog Point’s portfolio, with 80% in classic Sauvignon Blanc from their Wairau Valley vineyards. Another 5% comes from Section 94, a wine made from handpicked fruit from a single vineyard, planted in 1992, whole bunch pressed and fermented and aged in older French oak barrels.
There are strong expectations of what a Marlborough Sauvignon will be, but there’s plenty of scope to challenge the classic concept, Murray says. “For me, freshness is key, but elements of complexity can start to come in beyond the pure fruit driven styles. There’s so much fruit in Sauvignon Blanc, especially from Marlborough, that there is room to play in terms of bringing other elements to the wine.”
Opportunity in adversity
The 2026 vintage is an opportunity to “really see what Sauvignon can do”, says Natalie Christensen, Yealands Winemaker and recipient of the White Winemaker of the Year trophy at the 2023 International Wine Challenge. “We know wineries are capping yields this year, and that’s going to mean smaller amounts of better wine across the board.”
Marlborough has to put its best foot forward to maintain its extraordinary success, she says. “We need to do that through quality and consistency, and also by pushing the boundaries; trying some new styles, digging down into subregions, and making sure we’re really delivering to the world the very best of what this region can do.”
The current oversupply has taken its toll, with volumes up but value down, and a
Laura Kate Morgan at Vinarchy
Richelle Tyney at Greywacke
dropping price per litre for Sauvignon, Natalie adds. “Even though the export statistics show growing volume heading offshore, the industry needs to look at protecting and elevating our price point.”
“With careful viticulture and thoughtful winemaking, we can make some of the most iconic Sauvignon Blanc in the world.”
Natalie Christensen
She notes a growing focus on Sauvignon Blanc plantings internationally, with producers tapping into the demand for bright fresh whites. “So we’ve got to be even more protective now than ever of our Sauvignon Blanc position.” Brand New Zealand is strong globally, and people think of “a clean, green, little island nation on the other side of the world punching above its weight”, Natalie says. “We can’t take that for granted. We’ve got a lot
going for ourselves as a wine producing country, and we just need to protect and enhance that.”
The challenges and opportunities make the timing perfect for Sauvignon NZ27, she says, eager to see attendees immersed, educated and invigorated about how good
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the variety can be when grown in New Zealand. Natalie summed it up in the lead up to the 2025 Sauvignon Blanc Boot Camp, of which she was chair. “With careful viticulture and thoughtful winemaking, we can make some of the most iconic Sauvignon Blanc in the world.”
Natalie Christensen at Yealands
Science & Tech
23 I Startups & Sustainability
Boosting biodiversity at Clos Henri
24 I Carbon Capture Nature Point
25 I Spore Explore Vineyard trial
26 I Driving Agritech Automation for efficiency
27 I WinePro
Producers, suppliers and educators
Boosting Biodiversity
Terroir
and te taiao at Clos Henri
SOPHIE PREECE
Clos Henri Vineyard is using the newest technologies to nurture the oldest traditions. The French-owned Marlborough wine company is working with three local tech startups to boost biodiversity on the 110 hectare property, where 45ha of grapes are dwarfed by long valleys of tree plantings, naturally regenerating native groves, and roads and waterways lined with flourishing flax and grasses.
Jon Church, who has been leading the company’s biodiversity programme since July 2022, says Clos Henri is working to integrate the French philosophy of terroir with the Māori concept of te taiao, connecting land, water and air in the natural world. “We are trying to get the best terroir for growing the grapes, with the best te taiao for the property.”
“We are in this for the long haul and ultimately the good of the land.”
Jon Church
In order to do that in the most effective way, Jon has partnered with Marlboroughbased companies Nature Point (see page 24) and MapHQ, along with Nelson’s Mosaic Aotearoa, with each offering the project a different lens.
Mosaic Aotearoa has used digital mapping to develop biodiversity plans for the property, considering the likes of vineyard viability, erosion risk, water availability and aesthetics to determine the best plantings for each area. The hillside behind Clos Henri’s iconic chapel tasting room, for example, is now planted in a band of natives, followed by a strip of deciduous trees, kahikatea (a native nod to the pine trees that once filled the backdrop), and sequoia at the top.
A valley beside the winery has been planted in kānuka and mānuka, with a colour palette shifting from burgundy, pink and red at one end, to whites and yellows at the other, symbolising the company’s terroir-driven wine varieties. Hillsides of remnant and naturally regenerating natives are protected with pest trapping and weed control, and a knoll in the middle of a new
vineyard block has been earmarked for a native grove.
There are also walnut trees near the Sainte Solange Chapel, emulating the Sancerre vineyards of the Bourgeois family that own Clos Henri. In accordance with the family’s farming philosophy, they’re looking for as many “biodiversity triangles” as possible, offering ecological corridors for native birds, says Jon, referring to the Wairau Nature Network, which is aiming for 15% native vegetation cover in the Wairau lowlands by 2045.
Geospatial experts MapHQ have also mapped the property, offering nuanced layers of information, including soil types, water runoffs, and future land use. “We were able to input soil structures and in one incredible view we were able to see the fault line that runs through the property and see the flow path of the ancient rivers,” Jon says in a testimonial for the company. The most recent startup association is with Nature Point, using soil data and satellite imagery to determine soil carbon content, including the parcel involved in Clos Henri’s nascent soil health project.
Jon says the biodiversity project began in
2015, and has amped up over the past three years, including an annual planting day each winter, with dozens of locals putting in around 1,200 trees, before a barbeque at the chapel. They’re also planting for the sheep that graze the vineyard after harvest, with nearly 700 shade trees. A 10ha block of forestry pine, halfway through its lifecycle, is likely to be replanted in natives after its harvest, adjoining a valley of mature kānuka and mānuka, and a hillside of small but flourishing self-seeded trees.
Two months ago, a kārearea from the Marlborough Falcon Trust was released in this valley, joining the hawks that help keep pest birds under control as fruit ripens. As we look over the mosaic of vines, natives, pastures and exotic plantings, Jon points out one of many feeding stations attached to the fence, designed to invite raptors to the vineyard around veraison, “so we don’t have to rely so much on netting”.
For the Clos Henri team, and the Bourgeois family supporting them, it’s only natural to have vineyards surrounded by a complex ecosystem, Jon says. “We are in this for the long haul and ultimately the good of the land.”
Photo here and to left, Clos Henri planting day. Photos Lara Campbell
Nature Point
A New Zealand startup is using satellite data to measure and map soil organic carbon in vineyards and farms over time. Nature Point has been working with global technology provider Downforce Technologies, which combines soil and environmental data with up to date satellite imagery to measure soil organic carbon (SOC) to a depth of 30cms.
A pilot project started in winter 2025 has seen carbon assessments on eight properties across the North and South Islands, including three vineyards (see Clos Henri, page 23). “We were fortunate to work with a bunch of innovative and environmentally focused farmers and growers across the country,” says Nature Point co-founder Michelle Barry. “A number of the farms are involved in research and extension projects aiming to improve farm environmental performance and increase resilience to extreme weather events.”
Michelle says SOC is a reliable indicator of soil function and long term land performance, and the ability to measure it can help farmers target and adjust their management practices to help build resilience during drought, heavy rainfall, and other climate-related pressures.
One of the most effective tools for growing soil carbon is reducing soil disturbance and maintaining groundcover, says Michelle. “By tracking SOC over time, farmers can see the effects of their management practices, pinpoint areas for improvement, and invest strategically where the return is greatest.”
Marlborough winegrower Ben
McLauchlan, who was part of the pilot project, says the two most important things for a farmer are people and soil. “Without great people you can’t have a great business and without great soil you can’t grow great products that consumers want. Gaining a better understanding of our soil organic carbon levels, by block, by soil type, and how our farming practices can influence change, is a critical tool for us to farm to a higher standard”.
Across the pilot project properties, soil stored an average of +127 tonnes CO₂e per year, demonstrating improvements in soil health and carbon stocks compared to historical data, Michelle says, noting that the data could help wine companies strengthen provenance claims, meet emerging supply chain requirements, and
unlock new opportunities in premium and low-emissions markets.
Ben Wark, head of Asia Pacific at Downforce Technologies, says supporting New Zealand farmers with reliable data is critical to building lasting resilience. “The response to this pilot shows that robust soil carbon measurement is more than just a compliance tool – it’s a foundation for smarter, future-focused land management.”
Nature Force plans to make commercial SOC assessments available to farmers and growers from the first quarter of 2026, along with measuring carbon sequestration in native or exotic plantations. “SOC assessments are only one part of the picture for us as a business,” Michelle says. “We are very interested in connecting with both landowners and investors.”
Michelle Barry. Photo by Aimée Preston
Spore explore
SOPHIE PREECE
A powdery mildew spore trapping trial could significantly reduce early season spraying in New Zealand vineyards, cutting costs and environmental impact. Thoughtful Viticulture is running the trial with support from several vineyard operators, and placed traps in Gisborne, Hawke’s Bay, the Wairarapa, Central Otago and Marlborough in the lead up to the growing season.
“We believe that it’s time to challenge the status quo with tried and true tools that have worked in other countries.”
Karen Peterson
Similar spore trapping trials in Oregon indicated growers were spraying too early, enabling them to drop more than three spray rounds a season on average, says Thoughtful Viticulture owner Dr Mark Krasnow. “I think we can get a similar result here, which would be a game changer for both the economics and sustainability of growing grapes in New Zealand.”
Viticulturist Karen Peterson was
involved in the Oregon trial, led by “the powdery mildew guy” Dr Walt Mahaffee. She says the New Zealand trial will help identify resistance to QoI, SHDI, and DMI fungicide, and enable growers to make informed decisions around their spray programmes. “New Zealand has experienced a shift in powdery population in the last 10 or so years that flipped the script on how people had to manage powdery mildew,” says Karen, noting that the relatively “new” industry standard spray practice is driven by the experiences and challenges of the past. “We believe that it’s time to challenge the status quo with tried and true tools that have worked in other countries.”
Using simple spinning traps sourced from SARDI in Australia, Karen and Mark obtain spore counts from USDA in the US, and map them against weather conditions, to gain insights into a vineyard’s risk of powdery mildew under various parameters. “We’re also testing the well-established powdery risk model against site specific conditions in relation to spore load and powdery mildew threat to validate the model’s usefulness here, and hopefully provide growers with yet another tool to assess risk,” Mark says. Their ultimate goal is to have access to qPCR (Quantitative Polymerase Chain Reaction) in New Zealand, in order to quantify the spore DNA in real-time. But in the meantime, support from growers,
and collaboration with researchers at SARDI and the USDA is enabling them to gather key data, Mark says. “Spore samples we’ve received to date appear to support our hypotheses, but we’re looking forward to seeing more data from all of the regions, and reporting back this winter.”
Dr Mark Krasnow with a spore trap
Driving Automation
Growing efficiency, sustainability and long-term resilience
TONY SKINNER
The air was unseasonably crisp in the upper Wairau Valley in mid-December as two autonomous ground vehicles moved methodically through the vines, spraying each row in turn. Watched by growers and wine industry representatives from across Marlborough and beyond, the relentless march of the Prospr modular vehicles from Tauranga-based Robotic Plus was part of a demonstration day held by Treasury Wine Estates (TWE) at one of its Matua vineyards.
“Rather than sitting on a sprayer for hours and hours, you’re now potentially someone who’s managing two or three of these machines from a base shed or some other location.”
Charlie
Halliday
While the technology was undoubtedly impressive, the mood among the gathered growers was practical. Given labour shortages, rising fuel costs and sustainability targets looming large, for many growers the question was not whether vineyard automation would ever arrive, but how quickly it could solve the real-world problems they face.
The introduction of vineyard robots also aligns with the New Zealand Winegrowers Roadmap to Net Zero 2050, which identifies reduced diesel use and improving operational efficiency as critical industry priorities. Indeed, TWE’s goal for the demonstration day, organised in partnership with NZW and EECA (Energy Efficiency and Conservation Authority), was to share valuable insight into how automation can support workforce transition, improve dayto-day operations, and advance the wine industry’s shared sustainability goals. “We’ve created a wine-specific decarbonisation pathway, which basically means a bunch of free tools and resources to help businesses
in the wine sector save money and be more energy efficient,” said EECA’s Richard Briggs. “It’s working with the industry. It’s customised for the industry.”
NZW General Manager Sustainability Dr Edwin Massey said those were important conversations, and having more than 40 people attend the demonstration shows that autonomy is a huge part of the future. “And the future is today.”
Changing demographics
Beyond the novelty of watching driverless vehicles ply vine rows is a deeper story about the changing nature of the viticulture sector. Charlie Halliday, National Grape and Wine Sourcing Executive for TWE, argued that the introduction of AGVs was not about removing jobs, but rather about reframing roles to appeal to a younger demographic. “If you look at the demographics, it’s going to be harder and harder to find people wanting to sit on machinery. I think it’s inevitable that we’ll need some form of automation there. So rather than sitting on a sprayer for hours and hours, you’re now potentially someone who’s managing two or three of these machines from a base shed or some other location.”
Charlie’s team has been working closely with Robotics Plus as part of a trial across three of TWE’s Marlborough vineyards, focusing initially on spraying and herbicide application. The early signs are encouraging, with fuel use dropping by around 70%. Ben Harris, TWE viticulturist, said the trial was
already demonstrating productivity and sustainability gains, with opportunities to extend autonomous functions across up to 150 hectares. Edwin explained that diesel emissions are a big part of what the industry needs to change. “The diesel efficiencies we heard about today – 1.5l per hour versus 9l or 10l with a tractor – shows the benefits that these kinds of machines can have.”
According to a December release from EECA, the trial supports TWE’s global commitment to net zero Scope 1 and 2 emissions by 2030. In 2025, TWE also installed a 210 kW rooftop solar array at their Matua Valley winery site in Marlborough as part of that commitment. Technology trials like the one at TWE are most effective when they follow a clear optimisation-first approach, Richard said. “Just simply automating something that’s already inefficient isn’t the right way to go. Optimise first, get that production right, and then if you feel that you still need to do that function, then by all means, go and automate it.”
Live long and Prospr Robotics Plus publicly launched the Prospr AGV in 2023 and has since focused on utilisation and flexibility, with its modular architecture allowing for different tools to be used in various applications year-round, thereby maximising return on investment. The vehicle turns on its rear axle, requiring a minimum headland of 7.1m/23ft for rowto-row turning, which the company says
The Prospr field day
allows operators to cover ground faster, maximising productivity and spray time compared to machines that turn on every second row or more.
Matthew McKinley, Product Manager for Robotics Plus, stated that the company was focusing on single row spraying but also exploring over-row capability and various other vineyard tasks.
The aim is for Prospr to evolve over time into a versatile platform that can perform spraying, mowing, plucking, and potentially yield assessment, ultimately becoming a true everyday vineyard vehicle. As the technology matures, machines like Prospr are expected to collect vineyard data as they work – supporting smarter decisions on everything from pest management to yield forecasting.
In 2025, Japanese manufacturer Yamaha Motor acquired Robotics Plus to form Yamaha Agriculture, in a major validation of the technology. The roadmap is for the Prospr platform to be combined with advanced data analytics to support growers in New Zealand, Australia, and North America, linking autonomous machinery with precision insights to further improve efficiency, reduce inputs, and enhance overall sustainability.
Marlborough-based Smart Machine has emerged as New Zealand’s other key vineyard automation developer, with its OXIN autonomous tractor now in commercial use and being positioned for global markets through international partnerships.
Return on investment
While New Zealand is now playing a leading role in the development of vineyard robotics, the widespread adoption of such vehicles will ultimately depend on demonstrable cost-effectiveness, along with the cultural shifts required for autonomous machines to be integrated into vineyard operations.
At the Prospr demonstration day, TWE representatives said the return on investment metrics were still being assessed as part of the ongoing trial. Matthew said the sweet spot was likely to be one operator controlling four or five machines simultaneously, which would then make the ROI equation “really sharp”.
Automation in viticulture isn’t just about replacing tractors. Bragato Research Institute’s UV-C robot trial aims to reduce fungicide use for Marlborough Sauvignon Blanc, while Lincoln and Canterbury
WinePro 2026: trade, networks and education
Building on the success of its inaugural event, WinePro New Zealand returns this winter with “a refreshed and more immersive experience”, say organisers. The conference programme, to be held in Blenheim from 23-25 June, is being led by Wine Marlborough and Marlborough District Council, to showcase wine-related products and services, along with an extensive education segment.
Wine Marlborough General Manager Marcus Pickens says having 100 exhibitors at the inaugural WinePro was an excellent result. “It well exceeded my thoughts of what could be achievable.” From irrigation and bird netting to artificial intelligence and automated vineyard technology, and from winemaking additives and technology to transport and logistics, the trade show, conference and networking revealed the entire wine process.
The education component, curated by Wine Marlborough, “adds another lens”, Marcus says. They’ll build on the success of 2024 this year, with three rooms offering concurrent sessions,
exploring themes of The Producer, The Innovator, The Seller, and The Drinker. As well as delving into myriad angles of wine production, from soil to glass, the education sessions will look at other sectors, and what they are doing with their research and development, Marcus says.
Molecular filtration company amaea showcased its reusable molecularly imprinted polymer (MIP) technology at the 2024 WinePro, on the trade floor and as part of the education programme. The company’s wine industry lead, Jonathan Engle, says WinePro gave amaea an “invaluable opportunity” to connect with a wide group of winemakers. “We were supported by Dean Boyce at Indevin and Duncan Shouler from Giesen Group, who shared their experience and provided wines for attendees to taste,” Jonathan says. “As a new technology player in the wine industry, WinePro served as a great platform to launch and engage winemakers in the analytical and sensory outcomes amaea MIPs provides.”
The wine industry is navigating a period of outside influence, “and how the
University researchers are testing 3D flower-scanning robots for yield prediction. Globally, rising disease pressure is fuelling interest in non-chemical and precision control methods. In 2023, producers in regions such as Tuscany reported crop losses of up to 70% due to mildew outbreaks, underscoring the urgent need for more resilient vineyard systems. These initiatives signal that vineyard robotics is rapidly expanding – from disease control to data capture, from heavy work to smart support.
Importantly, those behind the technology say the barrier to entry is lower than many growers expect. “It doesn’t take a lot of training,” one Robotics Plus representative told growers at the demonstration day. “After four or five days, people are happy to go on their own.” With major producers trialling autonomous systems, research institutions pushing the boundaries of what robots can do in the vineyard, and global players backing New Zealand-developed technology, the direction of travel is clear. While automation will not replace the skill and judgement of vineyard teams, it is increasingly set to become one of the core tools supporting modern viticulture in New Zealand.
sector responds matters”, says Gary FitzRoy, Managing Director of event organiser Expertise Events. “WinePro is not about dwelling on challenges, but about solutions, energy and fresh thinking. It is where the industry comes together to explore practical innovation, share insight, and leave better equipped to move forward with confidence.”
WinePro 2024. Photo Richard Briggs
Women in Wine
Down the rabbit hole with Ashleigh Barrowman
CLAIRE FINLAYSON
When Ashleigh Barrowman landed in Marlborough a decade ago, she was convinced the wine tanks that dotted the landscape were hiding dairy secrets. “When I first moved there, I thought all the big tanks were full of milk! That’s how ignorant I was.”
An affable Swiss woman changed all that, delivering her from dairy confusion to irrevocable wine intrigue. Ashleigh had been busy utilising her marketing degree at a Wellington ad agency when she came into the orbit of Therese Herzog, co-founder of Hans Herzog Estate in Marlborough.
“If there’s something that interests me, I have to seize that opportunity and roll with it. I just want to experience as much as I can.”
Ashleigh Barrowman
Therese was visiting the capital for the weekend and on the lookout for someone to help her (and winemaker husband Hans) with sales and marketing. Over a three-anda-half-hour lunch, Swiss charisma prevailed, and Ashleigh accepted an invitation south to see the Herzog operation. “I just fell in love with the place and decided to move there. It was all a beautiful accident.”
Now a winemaker with her own label –Siren Wines – Ashleigh says couldn’t have wished for a better introduction to the industry. The Herzogs encouraged her to stray past the marketing desk and offered to put her through her Wine and Spirit Education Trust studies. This paved the way for a degree in viticulture and winemaking at Nelson Marlborough Institute of Technology. “Hans and Therese were so generous with their knowledge and had such lovely staff – the atmosphere was infectious,” says Ashleigh. “It was all so exciting and new to me and I just wanted to learn about everything. It was really hands-on, so even if you were working in the office you’d get
to see everything from vine to wine. You couldn’t help but go down that rabbit hole.”
This makes it all sound like some gravitational accident, but rabbit holes only tend to claim those with deeply curious natures. “I joke that I’ll do anything for a story. My parents always used to say that I was just a bit of a searcher. They’ve both passed away now so I’ve got a deeper appreciation that life is so short. If there’s something that interests me, I have to seize that opportunity and roll with it. I just want to experience as much as I can.”
Ashleigh spotted her next opportunity –French winemaker Jean-Jacque (‘JJ’) Morel – at an event in Sydney. “He was this cool looking guy with a long grey ponytail and leather pants. I thought, ‘that wine’s going to be good’. The following year I spent six weeks learning from him at his winery in Burgundy, France.”
She was in a bit of a wine hurry at this stage. “I was 25 when I got into the industry – I thought I was late to the game and I wanted to learn as much as possible as soon as possible. So I started doing back-to-back vintages pretty soon after I finished studying.”
While in Burgundy, she wrote to other organic winemakers she was interested in. “I wanted to learn from those I admired –people whose wines I’d tried or read about; people I wanted to spend time with and get to know on a professional and personal level.”
This self-curated internship saw her learn from winemaker heroes at Vino di Anna in Sicily, Italy; Les Bottes Rouges and Domaine Labet in the Jura, France; and Patrick Sullivan in Gippsland, Australia.
When Covid shutdowns thwarted further
overseas wandering, Ashleigh decided to finesse her pruning skills. She’d heard there was an impressive vigneron (Jeremy Hyland, “aka: grape wizard”) at The Wrekin Vineyard – a biodynamically farmed site in Marlborough. So she followed her nose there to gain viticultural smarts – and got herself all Wrekin-smitten in the process. “I fell in love with the place – and, again, the people. I asked if I could bring my dog with me every day and they said, ‘yes, absolutely’. I thought, ‘OK, that seals the deal’. After pruning there I didn’t want to leave. I decided it was time to start making my own wine and I wanted to see what I could do with The Wrekin fruit.”
Ashleigh started producing wine under her own label in 2020. She makes singlevineyard, single-varietal wines from Chardonnay, Chenin Blanc, and Pinot Noir and likes the restriction this trio imposes on her. “It gives me creative license to try new things and push the boundaries to see what the fruit can do. I’ve experimented with about nine different cuvées and I’m doing a couple of méthode traditionnelle, a skincontact Chardonnay and a Chardonnay sous voile.”
She’s decidedly low-fi in her approach and says some of her Wrekin kin were intrigued by what she calls her ‘Luddite methods’ –mostly, her practise of patiently plucking the fruit sans machinery. “I’d seen winemakers in Europe do their destemming by hand using a metre-by-metre piece of wood with a lot of holes in it. It’s a really gentle process but it’s also extremely labour intensive – it takes me a few hours to do what a machine can do in five minutes.”
All the producers who source their fruit from The Wrekin gather twice a year to do a red and white tasting. “We taste them
Photo here and to left, Ashleigh Barrowman
blind and talk about it and then it’s revealed whose wine it is. The personalities of winemakers come through. I’ve been told mine are the most gentle wines.”
Which is to say, she’s more your kindly grape midwife than strict wine overlord. She likes her wines wild-fermented, unfined, and unfiltered, with minimal sulphites. For Ashleigh, it’s all about bottling snapshots of a time and place. “I’m not a helicopter winemaker. I step in only if there’s a real risk of fault. It’s harder to do less but ultimately more rewarding. If you start to meddle with it too much you lose the personality of the wine. It can become a bit too sterile and lack personality.”
It’s not easy to be so hands off. “You can’t help but get nervous about ferments and the volatile acidity. I don’t often look at the numbers – I’m more focused on the taste of the fruit. So, I just have to hold my breath and hope it’ll work out.”
Ashleigh crafts her wine at The Coterie – a winemaking collective in Marlborough. She says the collegiallity at this hub provides the perfect counterpoint to her one-woman Siren Wines operation. It also helps with the tricky business of holding her winemaking nerve. “It’s great to have some real technical
winemakers at hand – like David Foes and Tom Hindmarsh. They’re reassuring because they know the style I’m working with and the path I want to go down.”
As for the future, Ashleigh has no set agenda. “I dont have a five or 10-year plan – that would be off-brand! I used to dream about having my own vineyard but the crew
at The Wrekin are so special to me that even if I did have my own grapes, I’d really miss those people. If ain’t broke, don’t fix it.”
So for now, Ashleigh is happy de-stemming her fruit and perfecting the cellar art of benign grape neglect – until the next Barrowman-beckoning rabbit hole causes some sort of new “beautiful accident”.
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Ashleigh Barrowman
Closing the gap between producers and drinkers
EMMA JENKINS MW
Morven McAuley has never been particularly interested in wine as an object of reverence. What has always fascinated her is wine as a human system: who makes it, who sells it, who drinks it – and why so much gets lost in translation along the way.
Morven is the founder of Tradecraft, a consultancy working at the intersection of wine, strategy, marketing and storytelling, and the host of the Not Serious Wine Chats podcast. She has built a reputation as a perceptive industry translator – between producers and distributors, brands and consumers, tradition and opportunity.
Her thinking was shaped early. As a teenager working at Chan’s Garden Restaurant in Dunedin, she was inducted into formal tasting and food pairing by Raymond and Norman Chan. Around the same time, a formative Burgundy tasting hosted by Alan Brady at Mount Edward taught her something else entirely. Asked to give her tasting notes before the adults so she wouldn’t be intimidated, Morv nervously admitted that all she could smell was sticking plasters. “And so began my education on brettanomyces,” she laughs.
Those early experiences were reinforced when her parents planted one of Central Otago’s early vineyards, Packspur in Lowburn, and she watched the community wrap around them. “You can’t make wine alone,” Morv says. “It’s a craft that requires community. I really like that.” The human lens sharpened further during her first official wine role at Montana Wines as Consumer Queries Manager, “a snazzy title for complaints lady”, which she describes
as “Consumer Studies 101 in learning how people perceive, buy and enjoy wine.”
The idea for Tradecraft crystallised later during her time at Antipodes Water. Its founder, the late Simon Woolley, a longtime industry champion, became a close friend and mentor. Selling a premium water alongside wine gave a rare vantage point. “I became a fly-on-the-wall,” she says. “I could see wineries struggling to communicate with distributors, and vice versa.” Tradecraft began as a facilitation and mediation consultancy to address that gap, with strategy, marketing and storytelling quickly becoming core. “Nothing about selling wine is one dimensional,” Morv says. “Investing in good marketing and succinct storytelling is no different from spending money on frost protection. It’s about making sure the punter has something they can – and more importantly, want to – buy.”
Morv is impatient with industry jargon, seeing as it obscuring the real task. “Authenticity is just about being yourself,” she says. “Which is hard, because winegrowing might be the only job where you’re expected to be a great farmer, a brand designer, a salesperson, an accountant and an Instagram expert.” In an overcrowded market, she’s refreshingly blunt: “There are too many bloody wineries. It’s noisy and the consumer is overwhelmed.” Finding a distinctive voice, she believes, is essential. “At the risk of offending the industry, one wine isn’t that different from another for the average Joe. So you have to work out what makes you tick and distil that into something easy
to convey.”
Her answer isn’t less story, but better story, ideally one rooted in New Zealand rather than borrowed from elsewhere. For a young, export-focused industry, Morv sees opportunity. “We don’t have 26 generations weighing us down,” she says. “We’re being invited to challenge, take risks and feel a bit counterculture. How exciting.” Through both Tradecraft, and Not Serious Wine Chats, Morv hopes to help producers close the distance between themselves and drinkers. “Consumers want to pick up what New Zealand’s putting down,” she says. “We’re just holding it slightly too far out of reach.”
Morven McAuley
Good Wine
Scheme seeding seasonal worker businesses
SOPHIE PREECE
When Ben Enock came to New Zealand for vineyard work in 2007, his primary aim was to pay for his children’s education at home in Vanuatu.
Nineteen years on, this stalwart of the Recognised Seasonal Employer scheme is setting up a store on his small home island of Pele, with a $5,000 interest free loan from Cloudy Bay’s Good Pick Fund, in association with the Village to Village Charitable Trust. “I am thinking big, not small,” says Ben, whose plans include getting a Starlink connection, expanding his food stall, and adding a hardware wing to save locals a long and costly journey to Port Vila for supplies. He also wants to offer a small café, along with a boarding house and canteen to support the nearby school. He will pay his initial loan back within two years, so another recipient can launch their business, but plans to then apply for another loan to take his plans to the next level.
“I am thinking big, not small.”
Ben Enock
That’s the kind of entrepreneurial planning Cloudy Bay wants to encourage, building positive spinoffs for RSE workers, their families and their wider communities, says Cloudy Bay Technical and Sustainable Development Director Jim White, who is also a Village to Village trustee. Jim, who spoke to several RSE worker groups about the Good Pick programme in December, is hoping to see more small businesses seeded, with recipients matched up with Cloudy Bay mentors to help develop business plans and loan applications. He’d also like to see other New Zealand horticultural companies launch programmes to support the communities of RSE workers they have relied on for the past 20 years, including by emulating the Good Pick initiative. “If businesses want to make a positive difference, this is a good way to do it,” he says.
Inaugural Good Pick recipient Allain Liu-Vitivae is busy establishing his chicken farm on Ambae Island, while Karl Ieuis, from Tanna Island, has used his loan to buy a portable freezer, solar panels, inverter and
battery, in order to add frozen meat to the store he runs with his wife. Meanwhile, a worker from Ambrym is part way through building a guest house, and is keen to access the loan scheme to enable him to complete the work and start tapping into tourism.
Ben was one of the first RSE workers to come to New Zealand for seasonal work, and the first from Pele, following the scheme’s 2006 introduction. His first winter season was in Central Otago, but most of his seasonal work has been in Marlborough vineyards, and for the past year at Ormond Nurseries in Blenheim, meaning he’s worked in every aspect of vineyard work.
Helen Neame has known Ben for 18 years, having forged a friendship during her time working in pastoral care role at Seasonal Solutions. She retired a few years ago, but on learning about the Good Pick fund in 2025, sat down with a handful of RSE workers she knew would be a great fit.
Helen is also friends with Ben’s wife Leipakoa, and has visited them on Pele, so knew the impact his business plan would have on the family, and their wider community. Ben’s enterprising spirit and
long tenure in the scheme makes him a perfect recipient, she says. Free education is only available up to Year 6 in Vanuatu, and Helen has also helped Village to Village deliver several scholarships a year to Eratap Central School.
A few years ago Ben’s 22-year old son Steven came over with him, and hit the ground running thanks to his father’s guidance. When he gets home this summer, Steven will use his second year of earnings to build a house on Pele, Ben says. Speaking to me just days before he flew home to launch his business, Ben says when he returns to Marlborough for next year’s season, he’s keen to share his learnings with other RSE workers with exciting business ideas.
Seasonal Solutions Pastoral Care Coordinator Sophie Palmer visited Ben and his family in Vanuatu over the summer, and says the impacts of the RSE scheme on the community are “incredibly” positive, “with income earned overseas being invested locally into housing, schools, small businesses, and community projects such as infrastructure”.
Ben Enock at home in Vanuatu.
Hidden Valley
Defining place with Martinborough winemaker Paul Mason
JOELLE THOMSON
From a secluded corner of South Wairarapa, Paul and Amy Mason aim to forge wines that reflect their place. The couple purchased a small, long-neglected vineyard at the southern end of Te Muna Valley in November 2021, naming the remote and sunny sloping gully Hidden Vineyard.
The site was originally planted in 2001 by the late Bill Brink, but by 2021, its vines were overgrown, with wires “all over the place”, says Paul. “We chopped it right back and retrunked most of the vines. It’s a real basket case set-up, entirely planted in Pinot Noir but with six clones on seven different rootstocks, including some I had never heard of.”
The Masons launched their eponymous wine brand two years later, with the 2023 Mason Pinot Noir and 2023 Mason Rosé, which is bone dry in style, followed by the 2024 Pinot Noir and two more vintages of 2024 and 2025 Mason Rosé . “It was a bloody tough vintage for the first one,” Paul says. “But it gave us the confidence that the land could produce excellent grapes in a trying vintage.”
The Masons aim to make wines to reflect their unique place, and their ownership of the land and the hard work that goes into making great wine, says Paul. “Pruning, hand leaf plucking, shoot positioning, spraying, hand picking; it’s all done by us.”
In 2024, a year after launching their label, Paul became winemaker at Nga Waka, one of Martinborough’s oldest wineries, stepping into the shoes of Roger Parkinson, who founded the winery in 1988. The winery was purchased in 2015 by Jay Short and Peggy Dupey, who kept Roger on as winemaker and added a vineyard in Pirinoa, 5km south of Martinborough, to complement their five vineyard parcels on the Martinborough Terrace. Paul, who spent 20 years as winemaker at Martinborough Vineyard before joining Nga Waka in 2024, says the winery is thriving, with a new cellar door, opened in 2022, forging a strong following for its tastings, lunchtime platters and pizzas. Recent new plantings of Chenin Blanc and Gamay, alongside the mainstays of the brand’s production, Chardonnay and Pinot Noir, combined with developing his own vineyard site, gives Paul plenty of work to keep him busy. “With a combination of new sites and existing older vineyards, its exciting times ahead for what Martinborough can produce.”
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Paul and Amy Mason with Bruno
Regional Review
A brief overview of the 2025 Blind Tasting
EMMA JENKINS MW
After a hiatus last year, the third iteration of the Blind Tasting returned as a one-day event in Auckland, assessing 887 wines across more than 40 varieties and all 10 winegrowing regions. While there were no associate panellists or detailed varietal summaries produced, members received some insight with the inclusion of class score graphs with their results. This marked my final year as Panel Lead, with Jane Skilton MW taking up the role for the coming three years.
Sparkling wines and pétillant naturel
A solid class across the regions, with notable quality and skilful winemaking evident in the Vintage flights. Rosés were less consistent, while the pet nats impressed with clarity and variety expression.
Sauvignon Blanc
Clear vintage variation was evident, with high
cropping letting down too many Marlborough wines in 2025. The better regional blends showed good weight and texture, Wairau wines displayed heightened florality, Awatere intensity and freshness, and Southern Valleys restrained purity. Weaker examples lacked mid-palate concentration, had clashing acid/ residual sugar, or awkward phenolics. Central Otago and North Canterbury were praised for thoughtful finesse and restraint, Hawke’s Bay for rich complexity, and Wairarapa viewed as a sophisticated “dark horse”. The 2024 wines looked very strong nationwide. The better alternative styles (including vintages as far back as 2018) were praised for sophisticated oak use, while others were let down by poor winemaking choices, including dominating oak and reduction.
Chardonnay
Pinot Gris
Dominated by Marlborough entries, the 2025s again showed the impact of high cropping. The best wines had good concentration and effective use of phenolics. The 2024s were stronger overall, showcasing good regional variation.
Marlborough delivered many standouts from across the region, with its cool climate spine of acidity evident throughout, although at times overzealous winemaking smothered the fruit. Hawke’s Bay was also very strong. The outstanding quality of the 2024 vintage was clear, but judges were also impressed by wines from the trickier 2022/23 vintages. The 2022/23 Central Otago wines were more rewarding than the 2024s, which showed markedly high acidity. Waitaki was praised for its elegance, though some wines were overworked. Nelson had clear highlights alongside some uneven winemaking choices. Wairarapa showed understated power and strong technical skill. Wines north of Hawke’s Bay too often struggled with poor fruit quality, and at times, dubious winemaking decisions.
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Marlborough’s subregional Pinots revealed particular standouts from Southern Valleys’ 2024s and Wairau’s 2023
Riesling
A diverse array of vintages and regions, with vintage having greater impact on style/ quality. The best dry wines showed purity and succulence without residual sugar to mask shortcomings. The off-dry and medium flights were more variable, lesser wines struggled with sour acidity.
Gewürztraminer
Some exemplary wines, particularly from the medium than dry classes. Others struggled with hollowness or lack of varietal character.
Lesser planted whites & 0range wines
Solid Albariño with generally clear varietal character and good winemaking attention to detail. Chenin Blanc delivered good highs alongside notable lows. Grüner Veltliner and other whites were a mixed bag, the best examples showed clear varietal character, texture and sensitive winemaking choices. Orange wines formed a short but largely exciting class.
Rosé
The best wines spanned the regions, showing great fruit purity, vibrancy and
sound winemaking. Too many wines attempted to use residual sugar to hide shortcomings in fruit quality.
Pinot Noir
Central Otago’s run of recent strong vintages made a confident showing, with discernible subregional influences, particularly from Bannockburn, Gibbston and Bendigo. Regional blends were generally less impressive, a dynamic also seen in Marlborough’s regional wines. Its subregional Pinots were more convincing, with particular standouts from Southern Valleys’ 2024s and Wairau’s 2023s. Wairarapa’s challenging 2022/2023 conditions were evident, but the 2024s showed promise, albeit in a restrained style. The smaller regions also highlighted the quality of 2024, with especially strong wines from North Canterbury and Waitaki. Nelson was more of a mixed bag, often showing greener elements.
Syrah
A very solid class, predominantly from Hawke’s Bay, with other strong standouts from Marlborough. Wines showed excellent freshness and concentration, with the 2021 vintage performing particularly well. Poor
oak choices, overt reduction and sometimes microbial issues dogged some wines.
Cabernet and blends
All bar three wines came from Hawke’s Bay, spanning a range of vintages. Many were strong, with good ripeness, density and ageing potential. Cabernet Franc-led wines stood out for their “juicy, fleshy, salivating” styles.
Lesser planted reds and chilled reds
A small but very mixed bag. The best were clean and fresh, showing good varietal expression. Judges noted that some chilled reds displayed notably hard/green elements.
Sweet wines
Four highly diverse wines, showing strong overall quality.
Natural wines
Where numbers permitted, these were grouped within their varietal classes, otherwise they were clearly identified within flights. Overall, a solid showing with good technical competence. There was a notably fresh, interesting set of Pinot Noirs.
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Emma Jenkins’ MW Musings Mastering Wine
EMMA JENKINS MW
The start of any new year arrives heavy with expectation, bold declarations, and promises of ‘new’ (presumably better) versions of ourselves. Arguably, a more productive impulse may be recalibration rather than wholesale change – not asking what comes next, but rather what is better left behind as we embark on another year. So how might this lens be applied to our industry?
“Choosing focus over perpetual expansion… can be powerful, especially if aligned with the pursuit of value.”
Emma Jenkins MW
Better not bigger – New Zealand wine has spent decades refining efficiency, scale and consistency, with notable success. But has the dial swung too far? What might be gained from fewer SKUs, less pursuit of low-margin markets, and clearer intent –nationally, regionally, and at producer level? Choosing focus over perpetual expansion might run counter to the norm but when applied strategically can be powerful, especially if aligned with the pursuit of value.
Value not volume – New Zealand wine has excelled at exporting volume, often at the expense of meaningfully shared returns. An honest reckoning is needed around what ‘value’ really means – for growers squeezed by rising costs, for land under greater environmental and climate pressure, and for drinkers increasingly skeptical of ‘premium’ as a term promising more than it delivers. Value should mean more than a pricing exercise.
Climate thinking – Climate change is typically framed as a technical problem to be solved through rootstocks, clones, irrigation, or vineyard and winery tools. These matter of course but may not be
sufficient, especially as we work towards the Net Zero 2050 goal. Cultural change is also required, via openness about tradeoffs, willingness to rethink entrenched practices, and the intellectual courage to challenge assumptions and champion imaginative thinking.
Representation – Whose perspectives are missing or underrepresented in our national conversations? Growers are often less audible than brands, while some regions remain under the radar. The growing presence of Māori worldviews –when engaged with seriously rather than symbolically – has positively broadened our frames of reference. This isn’t about diversity for its own sake but about
expanding the industry’s range as old narratives lose lustre.
Confidence vs curiosity – Our wines’ quality and sustainability justify confidence. But curiosity may now serve us better – about how and why our wines are consumed, how trust and connection is built with drinkers, and how younger audiences are relating to wine, if they do at all. Asking better questions, and grappling with the answers, will matter.
A new year doesn’t necessarily require wholesale reinvention. But it does offer permission to pause, discard what no longer serves, and think honestly, a discipline worth practicing individually, and industry wide.
Millton
Wine Art
Enchanting labels of Siren Wines
CLAIRE FINLAYSON
If there was a competition for the most wallflower-esque of wine labels, Siren Wines would likely place last. Taking their visual cues from tarot cards, these bottles pack a vibrant, symbol-rich punch. “I wanted to personify each wine,”´says winemaker Ashleigh Barrowman. “They all have a personality that I’m not necesarily in control of. I’m not creative enough to make up characters so I decided to find a tarot card to match each one.”
“Wine is to be enjoyed so the labels should depict enjoyment.”
Ashleigh Barrowman
She shoulder tapped her designer friend Lily Paris West for the task. “I taste the wine and tell Lily what colours and characters I see and which tarot card I think might be suitable. She comes back with a couple of designs and always nails it on the first draft.”
The Siren Wines line-up: High Priestess Pinot Noir, Queen of Swords Chardonnay, The Magician Sous Voile, The Empress Chilled Red, Queen of Cups Chenin Blanc, The Fool Orange Chardonnay, and The Lovers Méthode Traditionnelle Blanc de Blanc.
Lily says it was a dream design brief. “What a joy to create something so colourful and illustrative within the wine label format. Ash is a brilliant maker, and I wanted the labels to express a high standard of craft and detail to reflect her work. I researched tarot cards and their traditional colours and developed a style and format, with each wine having unique details specific to its tarot.”
Some in the hospitality industry have commented that the labels aren’t serious enough for them to stock. “I don’t take any offence to that,” Ashleigh says. “Wine is to be enjoyed so the labels should depict enjoyment. I don’t take it too seriously. I mean, it’s just wine at the end of the day – I’m not saving lives!”
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Wine Weather
What’s been going on?
JAMES MORRISON
Heatwaves, flooding, thunderstorms. La Niña has strongly influenced our summer weather again as 2025 closes and we charge headlong into 2026. Hawke’s Bay has been shaping up as one of the driest regions through late spring and early summer but rainfall later in December and early January has given some relief. Elsewhere, all regions have had periods of very warm and sometimes hot conditions but also prolonged cloudiness and cooler weather. Parts of Central Otago fell uncomfortably close to freezing on 21 December and, at the time of writing, the temperature at Gibbston Valley has not reached 30C this summer. The cool periods have not been as unceasingly cold as the first half of summer 2024-25, but it has felt like summer has been checking out at times. This has been the result of an increased easterly flow that is to be expected during a La Niña. Thunderstorm activity appears to be higher than usual this summer and we await end of season statistics to confirm whether this was the case.
Sea surface temperatures around New Zealand remain above the long term average and contribute to more available moisture and energy when rain bearing systems cross our shores.
Heatwave conditions for Hawke’s Bay and Gisborne went very close to January temperature records. This shows that even though certain synoptic conditions (warm northwest airflow originating from Australia) become less frequent during different La Niña climate cycles, they can still occur, and produce extreme conditions outside of the usual northeasterly stereotype.
There is a growing conversation around the world that La Niña will fade quickly this year and that 2026 will see the return of an El Niño. This is likely to have implications on our weather for spring later in the year but I won’t get ahead of things. La Niña is still with us and will continue to affect the weather around New Zealand through the remainder of summer and into autumn.
Better decisions with good information
Quality weather data is an incredibly important part of understanding weather and climate, from global forecast models down to the minimum temperature and seasonal rainfall across vineyard or individual blocks.
As someone who has studied climate and weather for most of my life, I have seen how good quality and poor quality data can influence decision making. Poor quality weather stations can give information that does not accurately represent the weather in a particular area and leads to assumptions and guesses when making critical decisions. Good quality weather data means that critical decisions can be made with much more confidence and the risks are reduced.
The first part is an accurate weather station. There are many inexpensive weather stations on the market and they often claim to be able to provide a plethora of information for the owner. These weather stations often lack in quality sensor calibration and there is a greater variation or margin of error. This can lead to unrealistic expectations or impressions of the weather outside and how it might be affecting a crop. Higher quality weather stations and sensors will cost more but they will give you a more accurate representation of the weather outside in the vineyard.
The second part of the equation is the placement of the weather station. It is not
Outlook for February and March: Gisborne/Hawke’s Bay – The east coast of the North Island is one of the front lines when moisture-laden air arrives from the tropics. Even with a weakening La Niña, a predominant easterly flow is expected to continue through February. This flow may become less consistent during March, with a return to westerly conditions at times. Mean temperatures are likely to run a little above average, especially through March. There remains an increased risk of a tropical low or ex-tropical cyclone bringing a significant rain event. Rainfall totals are likely to be above average, along with elevated humidity and dew points at times. Daytime maximum temperatures may run close to or even below average at times, but
always easy to find the ‘perfect’ spot for a weather station. International standards demand the temperature sensors to be 1.2 metres from the ground and in a well shielded screen as well as being at least 10m from any building or obstruction. Rain gauges should ideally be only 30cm from the ground, as being higher means that rain blown around by the wind may not be captured.
Setting up the perfect weather station in terms of componentry and location is not always attainable, but working to ensure that as many factors that can improve data collection are achieved will go a long way to creating a quality data set that can be used with confidence.
Paritua Vineyard
nighttime minimums remain above average. Wairarapa – Summer has not been particularly warm overall for Wairarapa, apart from a period of milder temperatures during early December and early January. The easterly conditions have tended southeast at times over the lower Noth Island and this is likely to continue in the short term. Milder temperatures may develop during February as the southern part of the North Island becomes more influenced by high pressure south of New Zealand. Temperatures are likely to remain close to average through until Easter but may push above average at times through March, as a milder north to northeast flow develops. Rainfall totals remain close to or above average and there is still an increased risk of a heavy rain evening affecting the lower North Island.
Nelson – The upper South Island is placed in a zone of uncertainty, where the seasonal rainfall totals can be strongly influenced by warm and cold air convergence as well as the movement of frontal systems that originate either from the Tasman Sea or the subtropics. A reasonably settled end to summer and start to autumn is likely, with near or slightly above average temperatures.
Rainfall totals look to be close to average, but there remains an increased risk of localised heavy rain from thunderstorms. Any major rain events are likely to be dictated by the path of low pressure systems moving south onto New Zealand and a return to northwest conditions later in March.
“La Niña is still with us and will continue to affect the weather around New Zealand through the remainder of summer and into autumn.”
James Morrison
Marlborough/North Canterbury – La Niña generally produces cloudier than average conditions for eastern regions and this is likely to remain the case for most of Marlborough and for North Canterbury. Sunshine totals are likely to be reduced under a continuing easterly flow through early February and this is also likely to impact daytime maximum temperatures for
prolonged periods. Temperatures are still likely to run near average and could push above average again later in February and through March as north westerlies begin to make a return during early autumn. Rainfall totals are likely to be close to average, but there may be periods of dry conditions across Marlborough. Humidity levels remain elevated through early February but should be closer to average during March. There remains an increased risk that an ex tropical system will bring high humidity and a prolonged period of wet conditions. Central Otago – Conditions are likely to become reasonably settled through February, with a larger diurnal range in temperature between overnight minimums and daytime maximums. Rainfall is expected to be below average through February. As the influence of high pressure weakens through March there is likely to be an increase in northwest conditions and rain bearing fronts may bring precipitation to the lower South Island as well as fluctuating temperatures. Winds remain lighter through February, but March is expected to be a windier month.
James Morrison runs Weatherstation Frost
On your behalf
Advocacy on matters of vital importance to the industry
Taking NZ wine to the world: Bringing the world to NZ wine
James Kane
Keeping healthy and safe during vintage 2026
The new year signals with the hum of activity ramping up on the vineyard and in the winery as vintage 2026 gets underway. Businesses will be in midst of final preparations, whether that is onboarding new staff, engaging contractors, and undertaking final site checks. It’s safe to say everyone will have a lot on their mind. With so much competing for your attention, there is no better time to ensure that health and safety is at the forefront of your operations and to reduce the potential for issues once vintage kicks off.
Health and safety duties
Businesses should all be familiar with the obligations under the Health and Safety at Work Act to take reasonably practicable steps to address risks. Duties under the Act can apply to everyone, whether you are:
• in charge of the vineyard or winery operations
• a company, director, trustee, business partner, or chief executive
• a worker in a vineyard or winery; or
• a contractor or visitor
Regardless of your role, this is a good opportunity to refresh your understanding and to ensure everyone interacting with your business understands these obligations. Each business is unique, however there are common risks within the industry we must manage.
Lessons from recent WorkSafe visits
Recently WorkSafe undertook 73 workplace assessments of wine businesses as part of a broader campaign to help the agriculture sector understand how to meet their health and safety responsibilites. Results of these indicated good levels of compliance and worker engagement across most health and safety areas, however two areas continue to require ongoing attention.
First, the condition and use of heavy machinery. Now is the time to ensure machinery is well serviced and that safety mechanisms, like tractor guards, are equipped correctly.
A second area of focus should be maintaining well documented processes
for managing hazardous substances. This includes ensuring your chemical inventories are up to date, staff understand and have access to the appropriate PPE, and there is a documented process for how your business monitors chemical risks.
For now, keep these areas front of mind, and later this year New Zealand Winegrowers will be providing members with further guidance arising from these WorkSafe assessments. In the meantime, there are broader practical steps businesses can take now to ensure their health and safety processes are operating effectively.
Practical steps
Good health and safety process doesn’t need to be complicated nor burdensome. The first step is to stocktake what you already have in place. Do you have the following?
• Site rules, maps and emergency plans
• Contractor orientation induction information
• Fit for purpose PPE on hand
• Accident/near miss reports
Secondly, are the risks you’ve previously identified still being appropriately managed?
• Have site conditions changed this harvest from last year?
• Are you asking staff to do something new? Have they been appropriately trained for this?
• How will you brief your staff, and have they had the chance to provide their own input?
• Has older machinery been serviced and do we need to explain new machinery to staff?
To help simplify this process, NZW has tailored our ‘Working Well Guide’ to provide practical advice and resources including vineyard and winery selfassessment checklists. Much of this material has been produced in collaboration with WorkSafe and ACC. You can find more information in the health and safety section of the NZW members site: nzwine.com/ members/advocacy/health-safety.
Taking care of yourself
It is no secret that wine businesses have been under significant pressure over recent months, and for some, harvest can exacerbate these feelings. Have a plan for taking care of yourself and those around you, as wellbeing is not only paramount for your health but also getting the best out of your team.
NZW provides information on staying mentally fit, as well as physically fit on our members site here: nzwine.com/en/ events/health-and-wellbeing. As always please don’t hesitate to contact your friendly Advocacy team at advocacy@nzwine.com should you have any questions, or indeed any other regulatory matters you would like assistance with. We are here to help.
Wishing you all the best for a safe, healthy and ultimately successful vintage 2026. James Kane is a Legal and Policy Advisor for NZW
The Heart of NZ Wine
WinePro NZ returns this year!
WinePro NZ is New Zealand’s premier wine trade event, bringing the wine industry together for three days of innovation, learning and face-to-face connection. Discover new technology, explore product launches, learn from industry experts and watch your business take off in the heart of New Zealand wine country.
Find out more and register at winepro.co.nz
Are you a supplier looking to increase your brand awareness and grow your customer base? Limited exhibitor stands remaining. Email winepronz@expertiseevents.co.nz to find out more.
JUNE 23 - 25, 2026
Marlborough Lines Stadium 2000, Blenheim, New Zealand
Biosecurity Update
Protecting the places that make our famous wines
Sophie Badland
Biosecurity incursion – yellow legged hornets In Auckland
In recent months, a new biosecurity threat has arrived on New Zealand’s doorstep: the yellow legged hornet. Its arrival in Auckland has raised concerns across the agricultural sector, including among grape growers and winemakers. This article outlines the details of the incursion, the ongoing response, and what the wine industry can do to help protect New Zealand’s unique environment and worldclass vineyards.
The first confirmed sighting of the yellow legged hornet (Vespa velutina) in New Zealand was reported in Glenfield on Auckland’s North Shore in late 2025. At the time of writing, more than 40 queen hornets have been found in the same area, the majority of these with nests in various stages of development. Biosecurity New Zealand, in collaboration with industry groups including New Zealand
Winegrowers, has launched a multi-faceted response. Ground teams are conducting intensive surveillance using traps, visual inspections, and radio-tracking technology to locate hornets and nests. Once detected,
nests are destroyed in a controlled manner to prevent dispersal. Community engagement is a key part of the strategy, with public awareness campaigns urging residents and businesses to report unusual
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Yellow legged hornet. Photo, Wikipedia Commons
wasp activity. All industry members, particularly those in the Auckland area in or around the response zone, are encouraged to remain alert and participate in monitoring efforts.
Biosecurity impacts: why yellow legged hornets are a problem New Zealand does not have any established hornet species. Hornets have a powerful, more potent sting than most wasps, which can cause pain, swelling and allergic reaction. A single hornet can sting repeatedly. In China, Korea and Spain, several deaths have been attributed to the yellow legged hornet.
The yellow legged hornet is also a voracious predator of honeybees and other beneficial insects. A single hornet can kill up to 50 bees daily. In countries where the hornet has established, its presence has led to significant declines in local bee populations. For New Zealand, which relies on bees not just for honey but for pollination of many horticultural crops, the hornet represents an ecological and economic threat. Its spread could disrupt natural ecosystems and undermine agricultural productivity. While grapevines
are primarily self-pollinating, many vineyards also cultivate cover crops, fruit trees or native plants that do require pollination. Reduced bee numbers could affect these plants and the broader vineyard environment.
Yellow legged hornets have also been known to feed on grapes as a source of carbohydrates and have caused extensive feeding damage to some vineyards in Spain, where population levels have become extremely high.
How to identify them
Yellow legged hornets are larger than common wasps, typically measuring about 2-3cm in length. They have a black body with a yellow face, a distinctive yellow band towards the end of the abdomen and, as the name suggests, yellow legs. Their nests are often found high in trees but can also appear in sheds, under eaves, or in other sheltered locations. The nests are large, rounded, and constructed from a papery material with a single entrance hole. The Ministry for Primary Industries website has detailed information, guides and videos to assist with hornet identification.
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Reporting suspected sightings
Early detection is critical. If you suspect you’ve seen a yellow legged hornet or nest, do not attempt to disturb or remove it. Take a clear photo if it is safe to do so, note the exact location, and report it immediately to Biosecurity New Zealand via the Exotic Pest and Disease Hotline at 0800 80 99 66, or through their online reporting form. Quick reporting helps authorities to respond rapidly and increases the chance of successful eradication.
A call to vigilance
The yellow legged hornet incursion is a reminder that biosecurity is everyone’s business. For New Zealand’s winegrowing community, early vigilance and cooperation are vital to prevent invasive pests from establishing in New Zealand. By staying informed, monitoring your properties, and reporting any suspicious insects or nests, you are helping to safeguard not just your own vineyards, but the future of New Zealand’s wine industry. For more information or assistance with anything biosecurity-related, NZW members can contact the NZW biosecurity team at biosecurity@nzwine.com.
Current research projects
Research Supplement
Bragato Research Institute leads quality research and innovation that enables the New Zealand wine industry to thrive. This regular feature informs and updates the wine industry on research projects being undertaken for their benefit. When completed, each project report will be shared in full detail in the Research Library on nzwine.com.
BRI conducts research in-house and collaborates with other research organisations. The main research provider for each project is listed below. Updates are provided on the highlighted projects in this supplement.
Vineyard innovation
Next Generation Viticulture Programme
Bragato Research Institute
Evaluation of the short-term impact of remedial surgery on grapevine trunk disease and vineyard sustainability
Linnaeus, SARDI, Sutton McCarthy
Rapid early detection of powdery mildew using VOCs to enable better control solutions
Scentian Bio
Central Otago Pinot Noir clonal trial
Bragato Research Institute, Otago Polytechnic, Riversun Nurseries
Elemental sulphur persistence on grapes and mitigation strategies
Lincoln University
Increasing financial sustainability of Chardonnay in Hawke’s Bay through long spur pruning
Eastern Institute of Technology
Long spur pruning as an alternative for Marlborough Sauvignon Blanc
Bragato Research Institute
Highwire Livestock Integrated System
Lincoln University, Bragato Research Institute, Greystone Wines
Grapevine improvement
Sauvignon Blanc Grapevine Improvement Programme
Bragato Research Institute, Bioeconomy Science Institute, Lincoln University
National Vine Collection virus eradication
Bragato Research Institute
Graft-derived drought tolerance: identifying and functionally characterising graft-transmitted elements
Bragato Research Institute
RNAi virus relief
Bragato Research Institute
Incorporating genetics and epigenetics into the Central Otago Pinot Noir trial
Bragato Research Institute
Winemaking innovation
Exploring reductive aromas in Pinot Noir
University of Auckland
Single Vine Wine: Development of high-throughput oenotyping methodology to support Te Whenua Tupu-Living Lab and SB2.0
Bioeconomy Science Institute
The impact of vineyard UV-C Light applications on Sauvignon Blanc chemical and sensory attributes
Bragato Research Institute
Innovation in bulk wine shipping
Bragato Research Institute
Assessing the effectiveness of winemaking ingredients for the production of no and low alcohol wines
Bragato Research Institute
Targeted inhibition of Botrytis cinerea laccases to minimise oxidative damage to wine
Bragato Research Institute and Victoria University of Wellington
Sustainable winegrowing
Carbon calculator
Bragato Research Institute
Evaluating water use efficiency and drought tolerance of various rootstocks grafted to Sauvignon Blanc
Bragato Research Institute
Insect frass in viticulture – Assessing the potential of a circular solution
Bioeconomy Science Institute
Engineered containment solutions for safe temporary storage of grape marc
Bragato Research Institute
Waste to treasure: using novel chemistry to valorise residual plant material
University of Auckland
Long-term sheep integration into a vineyard through the High Wire trellising system
Vineyard, sheep & carbon Climate change is one of the most significant long-term challenges facing the wine industry. To mitigate the effects of climate change, New Zealand has committed to reaching net zero emissions by 2050. From the vineyard perspective, reducing the use of inputs and fuel is the most practical way to lower the direct carbon footprint. Fortunately, New Zealand Winegrowers’ Roadmap to Net Zero sets an industrywide objective to cut fuel consumption by 15% and minimise input use as much as possible without affecting productivity.
With over 24 million sheep across New Zealand in 2023, and with more than 42,500 hectares of vineyards, the integration of sheep in vineyards has been, for a long time, a common practice. But because of their appetite for grapes, sheep grazing has been
mainly restricted to winter, when vines are dormant.
Several studies have reported benefits from sheep grazing in vineyards, including fuel savings and lower labour requirements. But, as livestock are emitters of methane, integrating them into a vineyard system would require accounting for their methane emissions in a vineyard’s carbon footprint.
Therefore, this study aimed to assess whether permanent sheep integration in vineyards is a cost-neutral way for growers to reduce their emissions in vineyards, as a tool to help them achieve net zero.
Thanks to collaboration between Bragato Research Institute, Lincoln University, and Institut Agro in France, this study compared the High Wire (HW) trellising system at
Greystone Wines in Waipara to a local conventional vertical shoot positioning (VSP) vineyard. Greystone’s HW system allows year-round grazing, unlike VSP, which grazes sheep only in winter (Figure 1). On the assumption that the farming method significantly impacts the modelled outcomes, both HW and VSP systems were evaluated in an organic and a conventional farming model.
Designing a new framework for a new tool
Assessing the carbon footprint at the vineyard plot scale is challenging. A new Excel tool was developed, using studies and existing models, incorporating the most relevant data from New Zealand, where possible.
Following the Roadmap to Net Zero framework for vineyards, emissions from fertilisers, spraying products and
Photo Richard Briggs
Matheo Boison, Institut Agro, Bragato Research Institute
fuel use were included in calculations. To account for the sheep integration and their emissions, biogenic methane from sheep grazing was considered. All calculations were based on inputs that were collected by interviewing vineyard managers on tractor passes, spray diaries, and working hours.
Using that data and the financial budget manual from Lincoln University, a financial assessment evaluated the impact of the trellising change on overall financial performance.
“The integrated High Wire system emits roughly 43% less than the footprint of the two specialised systems when combined.”
Expected changes (inputs consumption, worked hours, etc.) when switching from VSP to HW were quantified yearly and per hectare, to allow for easy comparison. This partial analysis assumed that the compared vineyards were in the same working vineyard. This eliminated the need to quantify the tractor’s manufacturing carbon footprint or costs, as well as other tools, since they are similar across systems. Additionally, carbon and costs associated with the transportation of inputs and frost protection were not accounted for.
Detailed methodology can be found in the master’s thesis can be found in the New Zealand Winegrowers Research Library (nzwine.com/members/ research-library).
Mitigating emissions while increasing productivity
The study found that the integration of sheep year round reduced carbon in two areas. Firstly, the integration of sheep resulted in the complete removal of herbicides. The study found that this
translates into a reduction of 57% of the agrichemical products’ carbon footprint compared to conventional farming.
Secondly, due to the nature of the HW trellising, many tractor operations are no longer needed, such as leaf removal, trimming, bud rubbing or pre-pruning. Sheep manage the ground cover, removing the requirement for sward management. Additionally, they will always look for something tastier than grass, which includes vine suckers. All these reductions in the needed mechanical operations will reduce fuel consumption, which will drop by 40% and 65% under HW for the organic and conventional farming systems, respectively.
However, as the beasts digest the grass, they emit methane, which is a very impactful greenhouse gas. Switching from winter sheep grazing to year round will multiply by five times the methane carbon impact, which more than doubles the carbon footprint of the HW plot.
On the other hand, over the 2024-25 season, the yield from the HW was 42% higher than the VSP. This increased yield will need further verification, as this is for only one year. Added to that is the productivity of the sheep, through meat (99%) and wool (1%), which brings the increase in revenues to 108% and 76% when converting from VSP to HW for organic and conventional farming, respectively.
Regarding the expenses, the cost of conversion to HW in the organic and conventional farming systems resulted in an increase of 23% and 49%, respectively. The increase is due to wages associated with increased manual labour, which is a consequence of the HW trellising, as the mechanical harvest is no longer possible, and more time is required to manage the herd. The decreased consumption of fuel and agrichemical products was directly linked to a reduction in expenses, but it was not enough to compensate for the increased wages expenses.
By integrating sheep year-round through the HW trellising system, overall agricultural productivity per hectare increases by 76% under conventional and 108% under organic management. In terms of greenhouse gas emissions, the carbon footprint of HW with sheep integration reaches approximately 2.5 t of CO2e/ha/ year. For comparison, a vineyard-only system averages about 0.75 t of CO2e/ ha/year, while a sheep-only system reaches around 3.6 t of CO2e/ha/ year. Therefore, the integrated HW system emits roughly 43% less than the footprint of the two specialised systems when combined. This demonstrates that HW trellising represents an optimisation pathway, as it increases productivity while mitigating emissions. There are also additional benefits to implementing sheep grazing all year-round. Reduced soil compaction by fewer tractor passes, improved
Figure 1: Watson trellising system, row view
soil health by sheep dung, enhanced biodiversity by a permanent grass cover with a no-till system, and even a marketing advantage to highlight this regenerative practice.
Conclusion
The integration of sheep year round with a HW canopy system allows vineyards to halve their fuel use while replacing herbicides in conventional farming. On the local scale, this integration supports the optimisation of productivity while mitigating emissions and preventing further land conversion to agriculture, which is in line with national guidelines on climate change and productivity.
If the HW system, along with permanent sheep grazing, were to be implemented everywhere in New Zealand, based on the assumptions and calculations made in this study, NZW’s Roadmap to
Net Zero goal would be achieved and even exceeded.
It is also not all about carbon or financials, as many different additional benefits can be expected from integrating sheep year round, implementing a non-tilling system, and ending the use of herbicides.
Biodiversity, and through it ecosystemic services, is already a priority of New Zealand for tourism and environment, but could become a more prominent one for the agricultural industry.
Research on topics supporting industries to achieve significant emissions reductions and achieve Net Zero, such as this one, is an important contribution to combating climate change. More research is required in this area, including across other industries, so that effective and widespread emissions reduction can be achieved.
About the project
This project was part of an internship for a French Agronomical engineering diploma in viticulture The supervising team was constituted of Seth Laurenson (BRI), Amber Parker (Lincoln University), Aurelie Metay (Institut Agro), Anita Wreford (Lincoln University) and Pablo Gregorini (Lincoln University). Extended thanks to the Greystone team, Liam Burgess and Dom Maxwell, as well as Nick Gill from The Food Farm, and Alvaro Romera (Bioeconomy Science Institute) for their help. This 6-month project was funded by BRI and by the French State aid managed by the French National Research Agency, by the France 2030 programme.
The SB2.0 legacy so far: a modern platform for grapevine improvement
While SB2.0’s headline goal is improved Sauvignon Blanc clones, NZW’s foundational genetics programme has already created long-lasting assets for the industry: new disease and virus testing capability, scalable screening tools, modern genetic “fingerprinting”, robust data systems, and stronger global and local partnerships. Programme Manager Dr Darrell Lizamore reflects on what’s now in place, and why it matters for winegrowers.
One of the most gratifying parts of my work has been seeing the enthusiastic response from visitors to our new breeding vineyard. With the vine population expected to reach 10,000 vines this season, it’s a tangible (and large) example of the progress we’ve made toward developing and selecting new clones of our dominant national variety.
Less visible are the modern resources for grapevine improvement we’ve built in the background. Developing new vines is a long game, but the capability to produce and screen them faster, more reliably, and with less risk will accelerate progress and reduce costs for years to come. This article will shed some light on that capability
and how it’s already being used beyond the Sauvignon Blanc 2.0 Programme (SB2.0).
The right people and the right place
One of the early challenges for our new programme was building a team with the vision, skills, and motivation to tackle it effectively. We needed scientists and collaborators, industry experts and technical advisors, investor representatives and people with programme governance experience, and engagement and communications specialists. With limited resources compared to other breeding programmes, it felt even more critical to get this right from the outset. Fortunately, we’ve been able
to partner with talented and generous people in New Zealand and overseas who see the value in what we’re trying to achieve.
We’ve brought together a passionate team with expertise in genetics, plant physiology, bioinformatics, molecular biology and viticulture. They’ve rapidly grasped the needs of our wine industry through Bragato Research Institute’s relationships, closing the gap between real-world priorities and research innovation.
Improving our ability to measure Plant breeding depends on producing large populations of diversity and then finding outstanding individuals
among them. Whether the criteria are vine health, physical traits, or phenological data, there is ‘noise’ introduced by subjective observation and environmental variation that needs to be managed. The less reliable the measurements are, the more inefficient selection becomes, wasting resources and delaying progress.
Over the past year, SB2.0 has invested in optimising approaches for measuring the traits central to our programme, including new methods, equipment, training, and data systems. These are the parts of research that typically go unnoticed when they work well, but that make the difference between a confident result and a lucky guess. What’s more, this is a resource the industry can use to take on future challenges and opportunities, from reducing inputs to adapting to a changing climate.
Stronger diagnostics
We implemented molecular diagnostics (PCR and amplicon sequencing) to confirm the absence of phylloxera in the new breeding vineyard. These tools allow us to detect pathogens from soil samples with high sensitivity. We also developed in-house protocols for leafroll virus detection so that we can test and receive OddVines (bud sports identified by commercial growers) throughout the year. Growers can now report OddVines in Vure, making it easier to flag vines during normal vineyard work.
A modern vine ID system
In 2023, we completed a Sauvignon Blanc reference genome, providing a baseline for identifying new genetic changes. Since then, the team has characterised differences among commercial Sauvignon Blanc clones and about 100 of the new clones produced in this programme. This means we have a greater understanding about what types of genetic changes occur between clones and the traits they affect, and a way to easily tell one clone from another by DNA testing.
Our genome assembly pipeline has also been used to generate highquality references for varieties such as Chenin Blanc, Chardonnay, and Pinot Noir, as well as rootstock varieties, helping enable wider grapevine breeding in the future.
To streamline and automate genetic testing, we developed new methods for DNA extraction and sequencing. These reduce our per-vine costs and can detect a wider range of genetic differences. We built bioinformatics
pipelines that can identify clonal variation reliably, and can even map the molecular switches that control which traits are expressed. The data is kept in a database with digital field books, barcode integration, and QRcode identifiers, and the software now runs on national high-performance computing infrastructure, enabling stable production workflows.
These tools are now being used to bring our national vine collection database into the 21st century and to
Image 1 - a new Sauvignon Blanc clone is planted in the breeding vineyard
characterise the impact of terroir and environmental stress on grapevine trait expression.
Making selection scalable
Powdery mildew screening is the clearest example of how we are attempting to scale trait selection. We standardised inoculum production and refined detached-leaf assays, then paired them with automation. The Blackbird imaging platform (developed by USDA/Cornell) is now being used in our lab locally to digitise mildew growth, using AI to distinguish mildew from leaf hairs. This turns large image datasets into consistent, objective scores in hours rather than weeks.
This new testing resource has been applied to fungicide resistance testing and is being used to survey fungicide resistance in local powdery mildew isolates and develop rapid diagnostics.
Measuring climate resilience
For drought and water-use efficiency, we ran a glasshouse pilot study with 80 vines to find indicators that are both informative and scalable. A collaboration with Bordeaux Sciences Agro (France) has provided new tools and experimental designs for rapid measurement of photosynthesis and transpiration.
For frost tolerance screening, we’re combining controlled lab experiments with field exposure, including adapting robotic imaging approaches, to detect bud injury. This work has been guided by leading cold-climate researcher Markus Keller at Washington State University.
From lab bench to vineyard
row
After four years of sterile plantlet production, we can now take new clones from the lab, via the nursery, to the breeding vineyard with a greater than 97% survival rate. The vines then follow a special management programme to accelerate their growth through a juvenile phase to mature
vines ready for screening to begin the following year.
We’re now also testing ways to speed up their progress from early selection to commercial trials. An experiment in Marlborough this season will compare propagation strategies, including topgrafting buds from new clones onto established vines.
New gene technologies
This year, the government proposed new legislation to update gene technology definitions. BRI’s science
team have provided technical expertise to support education and constructive discussion about gene technologies and market-access considerations. This has been met with enthusiastic industry engagement at Grape Days events, webinars, and with groups like Organic Winegrowers New Zealand.
Even if the industry chooses to move cautiously on new gene technologies, building capability in regulated research settings has value. We’ve tested the necessary
Image 2: part of the DNA extraction method
Image 3: Research scientist Dr Bhanupratap Vanga with the Blackbird robot
steps for non-transgenic editing, including regeneration from grapevine protoplasts. These techniques would enable early validation of breeding strategies and may one day form the basis of new approaches for grapevine improvement, as demonstrated in overseas trials.
Networks and spin-offs
On an international scale, SB2.0 is a unique programme that has attracted interest and collaboration opportunities. We have forged direct connections with grape breeders in Europe and North America, including technical visits to UC Davis, Cornell, USDA, and E. & J. Gallo. We hosted breeders Valentin Blattner (Switzerland) and Peter Cousins (USA) to exchange knowledge on mildew resistance genetics, and we will host breeders from Geisenheim University and ICVV (Spain) in early 2026.
Locally, the platform connects grantor companies, regional grower communities, and industry committees with science through workshops, newsletters and in-person meetings. It improves two-way learning about what breeding can deliver and which improvements would be most impactful.
What comes next
Selection takes time, but the platform we’ve built uses modern technology and international connectedness to reduce the time and cost per decision. The next phase of SB2.0 is about selecting traits that make Sauvignon Blanc more resilient, such as mildew tolerance, drought response, and frost tolerance. This will mean running objective, repeatable screening workflows, connecting trait measures to genetics, and eventually moving the most promising material into precommercial trials.
Beyond the core goals, SB2.0 tools are already supporting spin-off projects, including fungicide resistance surveys, RNA-based treatments for leafroll virus, characterising
the diversity of Pinot Noir clones, and breeding local diseasetolerant varieties together with the Bioeconomy Sciences Institute.
The programme offers more than the opportunity to develop the next Sauvignon Blanc clone. It’s also enhancing our ability to keep improving vines as climate, disease pressure, and markets evolve, using innovation and collaboration.
Image 4: SB2.0 Clones in the nursery
Image 5: UC Davis breeding programme with breeder Luis Diaz Garcia
HOW TO SPOT
XYLELLA IN YOUR VINEYARD
The characteristic symptom is leaf scorch that is observed in late summer. This includes marginal leaf scorch that is surrounded by a yellow halo. The outer leaf area may dry suddenly while the rest of the leaf remains green. The leaf may drop leaving only the petiole attached to the plant. Diseased plants tend to mature irregularly with patches of brown and green tissue. Flower clusters on infected grapevines may set berries but these usually dry out before reaching maturity. Susceptible grapevine cultivars can die within one to two years of the initial infection.
