Winepress - August 2020

THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 308/ AUGUST 2020

VINTAGE 2021

WINE SHOW

Photo: Jim Tannock

wine-marlborough.co.nz

YOUNG VITICULTURIST

SPY VALLEY

13

this issue...

REGULARS

FEATURES

3 4

10 Winery Workforce

6 20 22 23 24 26 28

Editorial - Sophie Preece

From The Board Jamie Marfell TasmanCrop Met Report Rob Agnew Forgotten Corners - Spy Valley

12

Pioneer - Helen Neame Generation Y-ine Laura Ricci and Mihalis Bitsis Biosecurity Watch Sophie Badland

The one thing New Zealand wineries can be “absolutely certain of” when preparing for Vintage 2021 is that it’s “not business as usual”.

20

Good Show The Marlborough Wine Show is relaxing its entry criteria this year, in recognition of other shows - including the New Zealand Wine of the Year Awards - being cancelled due to Covid-19.

14 Care Package

Industry News Wine Happenings

Cover: A view to Mt Tapuae-o-Uenuku from Yealands Estate.

Photo Jim Tannock

12

The wine industry could be a “shining star” of health and safety in New Zealand, says one of the organisers of next month’s Marlborough Health and Safety Forum Expo.

23

16 Election Q&A

In the lead-up to New Zealand’s general election in September, three wine industry members pose questions to the Kaikōura Electorate candidates.

Winepress August 2020 / 1

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General Manager: Marcus Pickens 03 577 9299 marcus@winemarlborough.nz Editor: Sophie Preece 027 308 4455 sophie@sophiepreece.co.nz Advertising and Subscriptions: Sarah Linklater 021 704 733 sarah@winemarlborough.nz Wine Marlborough Board: Ben Ensor ben.lisa@clear.net.nz Beth Forrest Beth@forrest.co.nz Callum Linklater callum@csviticulture.co.nz Jack Glover jack.glover@accolade-wines.co.nz Kirsty Harkness kirsty@mountbase.co.nz Nick Entwistle nick@wairauriverwines.com Stuart Dudley (Deputy Chair) stuartd@villamaria.co.nz Tom Trolove (Chair) tom.trolove@framingham.co.nz Tracy Johnston Tracy@dayvinleigh.co.nz Jamie Marfell Jamie.Marfell@pernod-ricard.com Designed by: Blenheim Print Ltd 03 578 1322 Disclaimer: The views and articles that are

expressed and appear in Winepress are entirely those of contributors and in no way reflect the policy of the Marlborough Winegrowers. Any advice given, implied or suggested should be considered on its merits, and no responsibility can be taken for problems arising from the use of such information.

This document is printed on an environmentally responsible paper, produced using elemental chlorine free (EFC), third party pulp from responsible sources, manufactured under the strict ISO 14001 Environmental Management System and is 100% Recyclable.

From the Editor THE FUTURE of Marlborough’s wine industry is in good hands, if the entrants in last month’s Corteva Marlborough Young Viticulturist of the Year are anything to go by. Eight enthusiastic young viticulturists threw their hats in the ring for the annual competition, to be judged on everything from wielding loppers to balancing books, and from public speaking to implementing irrigation. I had the opportunity to meet them all, as one of three judges in the interview section, and found them all to be impressive achievers, with burgeoning knowledge, a desire to learn, and abundant enthusiasm for the industry.

“The contestants really gave it their all as well as encouraging their fellow competitors.”.

Wine companies must be doing something right when it comes to attracting and retaining a new generation of leaders, because when asked of their dream job, the competitors seemed to be on a strong pathway to their ultimate position.

This year’s win went to Rhys Hall from Indevin (pg 13) who will go on to the national final, but every one of the competitors deserves industry recognition.

“It was a fantastic atmosphere in the vineyards, as the contestants really gave it their all as well as encouraging their fellow competitors,” says New Zealand Winegrowers’ leadership and communities manager Nicky Grandorge. “This competition is about young vits stretching themselves and striving for the title, but it’s also about bonding and making life long viti friends.”

The industry is going to need to continue that drive to attract young people to its vines and wineries, as Covid-closed borders impact on the ability to bring in vintage and harvest labour from offshore. On page 10 of this edition, Wine Marlborough advocacy manager Vance Kerslake warns that companies need a new game plan to prepare for the labour requirements of Vintage 2021. “It’s a big risk to assume you can do what you have always done.”

The Marlborough wine industry's workforce and skills requirements for Vintage 2021 is one of the questions we ask four Kaikōura Electorate candidates in the lead-up to September’s election. Check out page 16 for their views on labour, sustainability and research in the wine industry.

SOPHIE PREECE

Winepress August 2020 / 3

EDUCATE

From the Board Winemaking for consumers in 2021 JAMIE MARFELL

IT’S INTERESTING to sit back and reflect on my own winemaking journey since being employed as a trainee Montana winemaker at our Marlborough winery in the early ‘90s. Back then, Müller Thurgau was our primary source of vineyard cashflow and cask wine dominated our dining tables. Blenheimer and Fairhall River Claret were household names, and Wohnsiedler was only seen on special occasions. Sauvignon Blanc was just the twinkle in our viticulturist’s eye, and to winemakers it was a green acid bomb that only rivalled Semillon in pungent vegetal characters and was second only to Chenin Blanc when comparing monstrous acidities. For a 22-year-old trainee winemaker, this was the dream job.

I can remember only the best six cane Sauvignon Blanc making our premium label. With a couple of precision hedge trims, we were able to ripen our ’A’ grade Sauvignon Blanc to an optimal 18 brix. These were the days when Ford tractors and upright harvesters dominated the vineyard landscape.

Back then, winery destemmers had a purpose: separating the good from the bad. Skin contact was the Montana winemaker’s best kept secret - draining off clean free-run juice, keeping it separate from skin diggings that went to the screw press. It was all about chaptalisation, deacidification, pasteurisation and fermenting the juice so cold that ferments lasted through to early spring.

I can still remember celebrating Montana’s 1989 Marlborough Sauvignon Blanc winning the ‘Marquis de Goulaine’ trophy at the London International Wine and Spirits Competition in 1990. To reflect, back then the consumer knew that Marlborough Sauvignon Blanc had global appeal, rivalled by none in its uniqueness and inherent qualities. We had a winner!

Now looking forward to the 2021 Vintage, what does the consumer want? Our vineyards have soil water monitoring, GPS tracking on vehicles, defoliators, extractors, blowers, precision sprayers, trimmers, mowers, mulchers, optical sorters, autonomous vehicles. Wineries have crushers, decanters, floatation equipment, centrifuges, crossflows, concentrators, separators, stabilisers and smart tanks. These 4 / Winepress August 2020

“Our consumers are inquisitive and want more from wine brands, with front and back label copy driving our winemaking behaviour.”

Jamie Marfell are just some of the tools which help us produce precision grown fruit delivered in optimal condition to our wineries, and an array of tools that allow our winemakers to express our region’s terroir. But our consumers are inquisitive and want more from wine brands, with front and back label copy driving our winemaking behaviour.

Marlborough was once enough to get the consumer on side, now we have demand for sub-appellations and single vineyard expressions to sing our brand songs.

The 2020 vintage saw the Pernod Ricard Winemakers wineries making only vegan wines in New Zealand, under our Stoneleigh range – it’s a small market segment, but delivering to a greater larger inquisitive consumer set.

Organic wine production now makes up 5% of our total wine production, with the release of a new Stoneleigh Organics range from the 2020 vintage. It’s small in scale, but immensely important in delivering a diverse offering.

Stylistically, we have increased our percentage of wild ferments across all our wine styles, now making up over 20% of our total production, giving us blending options, and wines for our Stoneleigh Wild Valley range. Low alcohol wines now make up 5% of our total portfolio and growing, as the consumer is looking for a lighter option.

As consumer preferences and interests grow, our vineyards, wineries and people will grow as well. Sometimes unseen, our wines have evolved as new consumers enter the market and existing consumers mature.

GROW

Marlborough Winegrowers Election The challenges of Covid-19 makes this a “dynamic” time to join the Marlborough Winegrowers Association board, says chair Tom Trolove in the lead-up to the board elections.

“It’s a unique time, and the industry really needs strong leadership. There’s already a lot of energy and we want to continue all the good work we have started.” There are two winery and one grape grower member sought for the board, with Jack Glover and Stuart Dudley standing down at the election.

Members will be sent information on or before Friday August 14, detailing which category they can stand and vote in, according to which category their levy is paid into. Each voting group will then be sent a list of members’ names for their voting group, authorised to exercise a vote or to be nominated, and be provided a candidate nomination form, which needs to be returned to Wine Marlborough by September 7.

Voting opens on September 15 and closes at noon on September 28. Results will be notified on October 1.

For more information on the upcoming election, contact Marcus Pickens at marcus@winemarlborough.nz or 03 577 9299, or speak to any MWG board member.

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MET REPORT Table 1: Blenheim Weather Data – July 2020

July July 2020

2020 compared

of LTA GDD’s for month -Max/Min¹ 10.5 114% GDD’s for month – Mean² 26.3 112% Mean Maximum (°C) 14.0 +0.8°C Mean Minimum (°C) 2.9 +0.2°C Mean Temp (°C) 8.5 +0.5°C Ground Frosts (<= -1.0°C) 14 1 less Air Frosts (<0.0°C) 6 1 less Sunshine hours 172.8 107% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2020 1458.7 104% Rainfall (mm) 16.8 26% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2020 220.2 59% Evapotranspiration – mm 39.3 109% Avg. Daily Windrun (km) 194.7 85% Mean 9am soil temp – 10cm 5.6 +0.6°C Mean 9am soil temp – 30cm 8.1 +0.9°C

July LTA

Period of LYA

July 2019

9.2 23.5 13.2 2.7 8.0 14.9 7.1 162.2 119.6 230.8 1404.1 63.6 9.9 174.1 371.9 36.2 228.2 5.0 7.2

(1996-2019) (1996-2019) (1986-2019) (1986-2019) (1986-2019) (1986-2019) (1986-2019) (1986-2019) 1996 1952 (1986-2019) (1986-2019) 2014 1998 (1986-2019) (1996-2019) (1996-2019) (1986-2019) (1986-2019)

17.9 36.5 14.7 4.8 9.7 8 2 137.2

1566.1 119.6

379.2 35.7 197.4 6.7 8.5

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures

Temperature The mean temperature for July of 8.5°C was 0.5°C above the long-term average (LTA). While the mean was above average it was considerably cooler than July 2019 with a mean of 9.7°C, the equal warmest July on record (1930-2020), and July 2018 with a mean of 9.2°C, the fifth warmest July on record.

Frosts July recorded 14 ground frosts and 6 air frosts, almost the same as the LTA. However, this was considerably more than 8 ground and 2 air frosts in July 2019. The coldest ground and air frosts were recorded on 25 July 2020; -4.2°C and -1.7°C respectively. The 14 ground frosts had an average of -2.8°C.

Sunshine 172.8 hours sunshine were recorded in July, 107% of the LTA. Total sunshine in Blenheim for January to July 2020 is 1458.7 hours; or 104% of the long-term average total of 1404.1 hours. Blenheim was the sunniest town in New Zealand in July 2020, with Richmond in close second place with 171.6 hours.

However, Blenheim is currently only in fourth place for total sunshine hours from January to July 2020. At the end of July Whakatane was 124.6 hours ahead of Blenheim.

Rainfall Total rainfall in July of 16.8 mm was 26% of the LTA. In contrast the July 2019 rainfall total of 119.6 mm was 102.8 mm higher than in July 2020.

Total rainfall for January to July 2020 of 220.2 mm is only 59% of the long-term average of 371.9 mm. This is the fifth

Table 2: Weekly temperatures, rainfall, sunshine and frosts recorded in Blenheim during July 2020

Rainfall Sunshine Total Total

Mean Mean (mm) (hours) Ground Air

Maximum Minimum Mean. Diff.

Frosts Frosts 1-7 July 13.8 1.8 7.8 -0.2 5.4 40.5 4 2 8-14 July 13.3 1.6 7.5 -0.5 0.0 42.6 4 2 15-21 July 12.8 5.6 9.2 +1.2 11.0 18.1 1 0 22-28 July 14.9 1.4 8.2 +0.2 0.4 58.6 5 2 29-31 July 16.6 6.0 11.3 +2.8 0.0 13.0 0 0

14.0 2.9 16.8 172.8 1-31 July 2020. +0.8 +0.2 8.5 +0.5 26% 107% 14 6 LTA 1986-2019 13.2 2.7 8.0 63.6 162.2 14.9 7.1 6 / Winepress August 2020

lowest January to July rainfall total on record for Blenheim for the 91 years 1930 to 2020 (Table 3).

Table 3: Lowest January to July rainfall totals on record for Blenheim, for the 91 years 1930 to 2020 and corresponding rainfall deficits Year

Rainfall total January to July

Rainfall deficit January to July

2001

165.2 mm

206.7 mm

1973

178.0 mm

193.9 mm

1969

205.5 mm

166.4 mm

2003

205.8 mm

166.1 mm

2020

220.2 mm

151.7 mm

LTA 371.9 Nil Previous Met Report articles this year have detailed the very low rainfall from January to April 2020 and the need for well above average rainfall over winter in order to recover some of the rainfall and soil moisture deficit prior to the start of the new growing season in spring 2020. Blenheim did record above average rainfall in May and June, however the low rainfall total in July means that the three month May to July 2020 total was slightly below average. At the end of April

2020 Blenheim had a rainfall deficit for the first four months of 2020 (January-April) of 141.2 mm. At the end of July 2020 the rainfall deficit for the first seven months of 2020 is now slightly higher at 151.7 mm (Table 3).

Low rainfall over winter often goes unnoticed as there is little evaporative demand and generally no need for irrigation. Lawns and pasture also generally look fairly green over winter. However, winter is the normal time for soil moisture recharge. Rainfall percolates through the soil and replenishes moisture to depth in the soil profile.

With low rainfall over summer and autumn in 2020 the soil was very dry in early May. There was some recharge of soil moisture in May and June with above average rainfall; however Julyâ&#x20AC;&#x2122;s low rainfall has not helped replenish soil moisture. Blenheim needs significant rainfall from August to November 2020 to avoid the onset of a spring drought.

Wind July 2020 average daily wind-run was 194.7 km. This was 85% of the July mean (1996-2019) of 228.2 km. Figure 1 displays the daily wind-run throughout July in comparison to the LTA. Only 6 of the 31 days during July recorded above average wind-run. Many days recorded far lower than average wind-run. The 5th July was the least windy day of the month with only 92 km wind-run. The 23rd July was the windiest day of the month with 360 km wind-run.

Figure 1: Daily wind-run during July 2020 compared to long-term average daily wind run for July

Winepress August 2020 / 7

The lower than average monthly wind-run in July continues the trend that has occurred over the last 12 years for Blenheim.

The vast majority of months have recorded below average wind-run; i.e. Of the 151 months from January 2008 through until July 2020 only 32 months (or 21%) recorded above average wind-run; 119 months recorded below average wind-run (or 79%).

Blenheim has been far less windy in the period from 2008 to 2020 than it was in the period 1996 to 2007. This is clearly illustrated in Figure 2 which displays the annual average daily wind-run and the trend over the 24 years. The blue line is the individual yearly wind-run values. The black horizontal line is the LTA average annual wind-run for the 23 years 1996 to 20189. Only one year (2005) in the 12-year period from 1996 to 2007 had an average annual average wind-run value below the LTA. There are no years in the 12-year period from 2008 to 2019 with above average annual wind-run. Will Marlborough return to the ‘typical’ windy days that many of us remember? Only time will tell.

Figure 2: Annual average daily wind-run over the 24 years 1996 to 2019

Rob Agnew Plant & Food Research / Marlborough Research Centre

Bumper Harvest New Zealand’s wine industry harvested 457,000 tonnes of grapes in the 2020 vintage, including 343,036 tonnes (77.7%) from Marlborough. The national harvest is up 11% on 2019, and Marlborough is up 12% on the previous vintage. That will help the industry meet the high demand for New Zealand wine, says New Zealand Winegrowers (NZW) chief executive Philip Gregan. “We are really looking forward to some exceptional wines coming from this year’s vintage.”

8 / Winepress August 2020

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PROTECT

NZ Wine Centre Government support seals future of New Zealand wine research A FUNDING boost from Government cements Marlborough’s place as the epicentre of New Zealand wine industry research and innovation, says Marlborough Research Centre chief executive Gerald Hope. In late July, the Provincial Growth Fund awarded $3.79m towards creating Te Whare ā Waina Aotearoa – the New Zealand Wine Centre. Gerald says the funding is the culmination of more than a third of a century’s work. “We’ve been on a journey since 1984 to put Marlborough on the national research map.” The funding acknowledges how far the wine

“We will now have the facilities to host and learn from the best wine scientists and industry innovators from New Zealand and around the world.”

Gerald Hope

MRC trustee Ivan Sutherland and board chair Edwin Pitts

and viticulture industry has come, he adds. “We will now have the facilities to host and learn from the best wine scientists and industry innovators from New Zealand and around the world.”

The Marlborough Research Centre (MRC) is funding another $3.79m towards the development, which will be built on the existing shared campus of the MRC and Nelson Marlborough Institute of Technology (NMIT). Gerald says the national wine centre will integrate with the Bragato Research Institute (BRI), which opened its research winery in February, as well as existing NMIT and MRC facilities.

“It will add open access areas to drive more industry engagement and participation in research. We will have hot desks and laboratory space for winemakers and others from the industry to engage with visiting students, professors and viticulture researchers.” The funding will also allow the organisation to build attractive accommodation on campus for visiting international researchers and academics, he says.

The announcement follows a Memorandum of Understanding signed in June by Eastern Institute of Technology in Hawkes Bay, Otago Polytechnic and NMIT to collaborate on research with the BRI and MRC.

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GROW

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Upskilling Kiwis for Vintage 2021 SOPHIE PREECE

THE ONE thing New Zealand wineries can be “absolutely certain of” when preparing for Vintage 2021 is that it’s “not business as usual”. That was the conclusion of Wine Marlborough advocacy manager Vance Kerslake in last month’s industry webinar on the challenges ahead. Covid-19’s dual impact on borders and New Zealand’s unemployment rates means there will be seriously curtailed access to overseas vintage workers, he told more than 80 webinar attendees. “It’s a big risk to assume you can do what you have always done.”

With increasing numbers of unemployed in New Zealand, the labour market test required for vintage worker visas will be far harder to get past. “The process has not changed but the conditions are tougher,” Vance said. “It will always come down to protecting the New Zealand workforce.” And even if a company is successful in an AIP (Approval in Principle) application, the closed border is a different hurdle, with the border exception process extremely difficult, he said. “Tough as the AIP process might be, getting the visa would be the easy part.”

The reality is that wine companies will need to attract, train and retain New Zealand workers for the 2021 vintage, he says. “That’s going to be 10 / Winepress August 2020

a significant challenge, but given the industry’s excellent performance in the 2020 vintage, when Covid-19 restrictions made business as usual impossible, I have confidence wineries will adapt to this huge hurdle as well.

The industry is nimble and resilient, and will hopefully come out of this period stronger, with a trained and able local workforce.”

New Zealand Winegrowers (NZW) external relations manager Nicola Crennan says the Ministry for Primary Industries has received significant funding to help industry “pivot”, including the development of an attraction campaign. “We are making sure it is fit for purpose for our industry and tells our story,” she says.

“To let people know there are great jobs available.” NZW is also working alongside the wine regions to build a better understanding of when people are needed by the industry and how long for, “to paint that overall industry picture of what we are facing so Government can better understand the issues”.

Meanwhile, NZW has accelerated work on a dedicated wine industry career webpage, giving information to industry and the public on the wealth of pathways available, including education, training subsidies, scholarships and job opportunities.

Nicola has been engaging with several learning institutions and has been “delighted” with the level of engagement with industry to ensure pathways are fit for purpose. She says NZW and Wine Marlborough will work with government agencies to ensure solutions are industry-led. It was all work that was already underway, but Covid-19, and the subsequent need for an immediate trained New Zealand wine workforce, has pushed it along faster.

NZW is aware there is industry interest in accessing workers from overseas, “but the signal from Government at the moment is there will be a very high threshold for anyone other than critical workers to be let in,” says Nicola. “As the visa and border situations are fluid, any significant updates will be provided to members as they develop.”

Vance says wine companies seem to have received the message and are thinking about alternative options for cellar staff next vintage.

“I am getting regular enquiries about training opportunities and what wine companies’ needs are.”

See the NZW careers page at nzwine. com/en/about-us/wine-industrycareers/

EDUCATE

NMIT on course for Vintage 2021 Nelson Marlborough Institute of Technology is changing the way it delivers cellar hand training, to ensure skilled students are on hand for Vintage 2021. From now on, the Level 3 and Level 4 Cellar Operations programme – beginning this month – will be designed to better enable students to work within the industry while they study. Classes will pause altogether for up to eight weeks of harvest, and students will be assisted in finding a paid practical vintage placement. That gives the students excellent hands-on experience and also offers uninterrupted support to vineyards and wineries, says Pam Woods, NMIT’s curriculum manager for primary industries.

“Classes will pause altogether for up to eight weeks of harvest.”

She says recent conversations with Wine Marlborough and local wineries have helped inform the development of several new delivery options to support the upskilling of local people for vintage 2021.

“These include a one afternoon per week option starting August 19 for level 3 and 4 Cellar Operations, a block course option for our popular winery lab technician courses, and our usual ‘just in time’ option for level 3 Cellar Operations in mid-January.” NMIT also offers special delivery in the workplace, tailored to a specific winery, for businesses where 10 or more attendees will be upskilling.

Wine Marlborough advocacy manager Vance Kerslake says the programme change is an example of how industry and training organisations can work together. “It’s a real win-win, because the students will be getting invaluable experience at a time that industry can really do with their help.”

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Winepress August 2020 / 11

CELEBRATE

Good Show!

Marlborough Wine Show widens net in 2020 SOPHIE PREECE

IT’S BEEN an extraordinary year, but the show must go on, says Wine Marlborough general manager Marcus Pickens, launching the dates for the 2020 Marlborough Wine Show, sponsored by QuayConnect. “This show is about celebrating our region’s world class wines, but also about coming together to share stories, a great meal and a glass of wine.

This year, more than any other, we need to enjoy our industry’s strong camaraderie and celebrate how incredibly well everyone has done in the most challenging year we could imagine.”

The Marlborough Winegrowers board has widened the net for this year’s competition, in recognition of other shows - including the New Zealand Wine of the Year Awards - being cancelled due to Covid-19.

“That means there will be more wines that want to get recognition or endorsement,” says Marcus. In previous years, wines entered had to have a minimum of 95% Marlborough fruit – “much higher than the national standard” - but this year they will allow wines that are 85% Marlborough into the show, he says. “There was a sense that we have to be generous at this time.” Only wines that meet the 95% threshold will be eligible for trophies, but the concession will allow many more wines to be assessed by judges and awarded medals, where appropriate.

Being judged in the region you grow and make your wine is a key 12 / Winepress August 2020

2019 Marlborough Wine Show. Photo Richard Briggs

element of the awards, says Marcus.

“It’s a road test of current vintage and older vintage wines, judged here by your peers in a system that’s really well validated.” The desire to be generous in tough times has also led the board to waive the entry fee for the first entry from each winery. “Whether they enter one wine or 50 wines, the first one will be free, to equally and fairly support everyone,” says Marcus.

Despite the unusual Covidclimate, the board is confident about the show, with a full complement of sponsors on board, including naming sponsor QuayConnect, says Marcus.

“We’ve also had expressions of interest from new potential sponsors, which indicates the enthusiasm from our industry, and those who support it, in a wine show that celebrates all that’s brilliant about Marlborough wine and the people who grow and make it.”

As in previous years, the competition will promote sub-regional wines, and include the Legacy Award, sponsored by Marlborough Museum, which honours wines that have been consistently produced over a 10-year period. Finally, it will recognise a treasured member of the industry with the Marlborough Lifetime Achievement Award.

Last year’s Lifetime Achievement recipient John Forrest, who also picked up a raft of trophies for Forrest Estate Wines - including QuayConnect Champion Wine of the Show for the Forrest Pinot Noir 2017 - says it is “right and proper” that the most significant wine region in New Zealand, “and one of the 10 great wine regions of the world”, should have its own show.

It’s even more important this year, with the “disappointing” cancellation of the New Zealand Wine of the Year Awards, he says. The value of the Marlborough trophies has been “significant” to Forrest Estate. “We used those awards locally, within New Zealand and internationally. Because it is Marlborough, with the reputation Marlborough has, they are significant…

They have credibility.”

Entries for the Marlborough Wine Show open on August 31 and close on September 25. The Wine Show celebration will be held on October 30. Find out more at marlboroughwineshow.co.nz

CELEBRATE

High Flier

Rhys Hall in the Hortisports. Photo Richard Briggs

Marlborough’s 2020 Young Viticulturist SOPHIE PREECE

RHYS HALL loves the complexity of viticulture, juggling technical challenges, business imperatives and seasonal influences, while working with people all day long. “No two seasons are the same and it is always evolving – either from outside your control, such as Covid-19, or because business attitudes are evolving,” says the new Corteva Marlborough Young Viticulturist of the Year.

Indevin’s Bankhouse Estate assistant manager was one of eight competitors at last month’s competition, alongside second place getter Jess Wilson from Whitehaven, and Constellation’s Dan Warman, who came in third. They were tested on all aspects of vineyard management, including trellising, pruning, nutrition, machinery, pests and diseases, irrigation, and budgeting. There was also an interview and the legendary BioStart Hortisports, which this year included a spot of remote chopper flying.

Rhys’ chopper took to the air and then blew off into the vineyard, but the rest of his efforts over the day stayed true to course, including the speech component, which he found most challenging. Rhys says competing in the 2019 event motivated him to work hard on his public speaking, and this year’s speech - based on which primary industries wine should partner with – rewarded him for his efforts. He says the subject matter interested him, “because as labour becomes more valuable and scarce, we need to look to partner with other industries, or even within the industry to solve some problems”.

Rhys studied plant science at Massey University in Palmerston North, during which he got a summer job working with Farmlands in Hawke’s Bay. “That exposed me to cropping and viticulture and apples. And it was always the vit that grabbed my attention,” he says. “It seemed so interesting.”

Four years ago, he got a casual job driving tractors for Indevin and loved the work, so asked to stay on. Now he’s on a solid career path in a “pretty special” vineyard with 1.6 metre row spacing. That may not seem unique, but it is at the Bankhouse scale of 600 hectares, he says. “It forces us to do things differently with harvester mounted multi-row equipment. It challenges you to think outside the square at times.” He enjoys a creative solution but notes there are

often times when the standard solution is the best one.

“Sometimes you don’t have to think outside the box.”

Indevin has had a good run at the Marlborough Young Vit event, with their grower liaison officer Ben Richards taking the regional title in 2018 and 2019. Rhys says he got some advice from him in the lead-up from the competition, as well as a lot of support from Indevin.

Rhys will go on to represent Marlborough at the national final in Martinborough on October 7 and 8, as part of 15-year celebrations of the Young Vit event. New Zealand Winegrowers’ leadership and communities manager Nicky Grandorge says the national winner will not only become the Corteva New Zealand Young Viticulturist of the Year 2020 but will win “an amazing prize package” of a Hyundai Kona for a year, an Ecotrellis Travel Grant, a Corteva educational trip to Australia, when borders open, Bahco golden secateurs, a leadership week and cash. There are also cash prizes from AGMARDT for the top three national finalists’ research projects.

Professional Reputation Constellation’s Dan Warman won the new Professional Reputation Award, sponsored by Ormond Nurseries to encourage future leaders to think about their attitude and public presentation. New Zealand Winegrowers’ leadership and communities manager Nicky Grandorge says all the contestants were extremely professional, but the judges noted that Dan had shown “incredible growth” over the past few competitions. Nelson Marlborough Institute of Technology also offered an online leadership course, which was awarded to Jess Marston from Villa Maria. Jess also won the BioStart Hortisports prize, while Dan took out the Ecotrellis trellising prize. Jess Wilson from Whitehaven won the Pest and Disease module from Corteva. The other four contestants were Andrew Mann from Rapaura Springs, Blair Elliot from Matua, Chloe Hannah from Fruitfed Supplies, and Jess Barnes from Loveblock.

Winepress August 2020 / 13

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Care Package Putting people at the heart of health and safety SOPHIE PREECE

THE WINE industry could be a “shining star” of health and safety in New Zealand, says one of the organisers of next month’s Marlborough Health and Safety Forum Expo 2020. Amy Richards, who is senior health and safety advisor at Giesen Group, says the wine industry is full of people willing to innovate and adapt, making it the “perfect” place to lead health and safety. “The industry is agile and no one is scared of starting something new,” she says.

Amy is hopeful there’ll be a good turnout at the September 3 expo in Blenheim, including from the wine industry and associated services. It is intended to help everyone from managers, health and safety representatives and supervisors, to line management and small business owners, she says. “Everyone has a responsibility for health and safety. Some more than others, but at the end of the day we’re all in this together.”

With a theme of Building Capability, the event is about far more than training, and has a focus on helping organisations by providing insights on how to build leaders, upskill health and safety representatives and workers, and grow health and safety capability, she says.

The first sessions are for supervisors and managers, including small companies without a dedicated health and safety employee. “Sometimes I believe it can feel a bit daunting for people to understand what their responsibility is and how that translates to a site,” Amy says.

A presentation from Linda and Christian Fletcher-Firks of Clearview Cleaning will delve into challenges and successes when it comes to operating well as a small business. “To help others navigate the complexities of establishing a practical and pragmatic health and safety system.”

The morning session will also include a talk from Dr ​ Philip Voss, who coaches and supports health and safety representatives through his company Leading Safety. The afternoon sessions will be particularly useful for those in senior leadership roles, although everyone is welcome to attend, says Amy. Meanwhile, stallholders will be operating all day.

In her nine years working in health and safety, Amy has seen a major shift in the way companies view and manage the field, “in terms of the importance they put on it and the 14 / Winepress August 2020

resources they put towards it”. Contemporary health and safety is more than a “static set of rules and processes” and requires adaptation skills, flexibility and critical thought, she adds. The conversation is more about understanding people, recognising that mistakes happen and building infrastructure so that employees can “fail safely” within a care-based framework that is able to adapt, she says.

The wine industry’s ability to innovate in health and safety is seen in countless small operational ways, but also in some major shifts, like the unintended outcome of a fitness and health initiative at Giesen last year, Amy says.

Those involved in the programme didn’t drink alcohol for 24 days, and by the end of it they had started throwing around ideas that culminated in the 2019 Giesen Marlborough Sauvignon Blanc with its alcohol removed. “I see that type of problem solving and solution-driven mentality in all different aspects of the wine industry… People get excited about new and innovative things.”

Covid-19 was also a test of the wine industry and its health and safety learnings. Amy spent 54 days at home during the lockdown and was impressed by how leaders onsite met the challenges thrown at them daily, despite the company having its largest ever vintage. “Everyone was under pressure… it was challenging, but I think the team did an amazing job, under the circumstances.” marlboroughsafetyforum.com/expo-2020 Amy Richards is one of three national finalists in the New Zealand Workplace Health and Safety Awards, in the category of Practitioner of the Year. To read more about her and the changing face of health and safety, check out the September edition of Winepress.

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Water Works

A LONG-AWAITED irrigation scheme would be a shot in the arm for farmers on Marlborough’s arid east coast and an economic boost for the region at large, says Marlborough District Council chief executive Mark Wheeler. The council has asked central Government for $7 million from its shovel-ready fund for the Flaxbourne Community Irrigation Scheme and is preparing to submit a resource consent application.

Mark says the scheme is forecast to create 50 jobs during construction and a further 97 jobs through increased production. It is also forecast to increase GDP by $30m per annum, by allowing landowners to diversify into alternative land use - predominantly, but not exclusively, grape growing. Viticulture employs more people per hectare than pastoral farming and should “spin off” into benefits for Ward and Seddon, which have been hit by earthquakes and long dry spells in recent years, he says.

The scheme has been under development since 2008, and has been driven by landowners in the area.

The Long Term Plan process3in 2015 saw council approve

capital funding and a targeted rate funding proposal from benefitting landowners. Council went on to provide increasing assistance to the landowner group and committed to project manage the process, given its complexity. Accruing the necessary engineering, science and resource management knowledge has been a complicated process, but the consent application is nearing completion, and council hopes to kickstart to construction this year, says Mark.

He notes that the council is ensuring a robust application, which will go before an independent commissioner. “Council has to progress this as it would any other application and it has to meet all the normal rigour that the use of water has to go through,” he says. “It’s not a done deal by any means.” A project control group chaired by Flaxbourne farmer Kevin Loe has guided the council and consultants work throughout, he says.

The scheme is budgeted to cost $14.2m, which will be funded by users via a council targeted rate, calculated per hectare committed, with around 425 landowners already signed up.

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Winepress August 2020 / 15

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Election 2020 IN THE lead-up to New Zealand’s general election in September, three wine industry members pose questions to Kaikōura Electorate candidates.

Jamie Arbuckle, New Zealand First How will your party support primary industries, including wine, to achieve their sustainability objectives?

Dr Edwin Massey, New Zealand Winegrowers general manager sustainability The New Zealand First Party are strong advocates and supporters of New Zealand’s primary industries. We are focused on the regions for economic growth that will in turn increase export earnings. Sustainability will be achieved by adding value to our export products to earn a premium return. NZ First is committed to investment in science that develops new technology for productivity and environmental improvements. A recent remit by NZ First MP Mark Patterson was to recreate pathways to first farm, orchard or vineyard ownership so there are opportunities for first time owners to enter our primary industries and secure their future.

How will your party support research, development and innovation in the wine sector? MJ Loza, Bragato Research Institute chief executive NZ First’s flagship policy is the Provincial Growth Fund (PGF). The PGF is targeted at the regions that have experienced a lack of funding and support by previous governments. The recent announcement by the PGF to partner with the Bragato Research Institute will create The New Zealand Wine Centre at Budge St, Blenheim. This will be the lead centre for wine research, science and education

in New Zealand; it will be recognised internationally and cement Marlborough’s position as a premium wine region in the world.

This type of commitment represents NZ First support for the wine industry and the Marlborough region.

What actions will your party take during your first 100 days in Government to support the Marlborough wine industry’s workforce and skills needs for vintage 2021?

Vance Kerslake, advocacy manager at Wine Marlborough Winston Peters was the founder of the Recognised Seasonal Employer (RSE) scheme. NZ First is committed to the RSE scheme and the benefits it brings to the wine industry. We recognise the challenges ahead due to Covid-19. NZ First is working to set up travel bubbles with other Covid-19 free countries. We will prioritise key primary industry skills which include winemaking and ensure pathways for workers to enter New Zealand for those purposes.

We recognise the value of international experience in winemaking techniques. Ultimately, we need to be investing in and training our own people and working with industries to retrain those who have lost jobs due to the current economic climate.

Richard Evans, Act Party How will your party partner with primary industries, including wine, to achieve their sustainability objectives?

The ACT party values the primary production sector very highly, so much so they have selected Mark Cameron, a beef and dairy farmer from Northland, in their top five. Mark is poised to act on your behalf as an MP. A party vote for ACT this election will push for amended legislation with respect to environmental protection, carbon zero, nitrogen management and company taxation. We will provide growers, farmers and processors with a sustainable balance between costs, bureaucracy and international commitments and with protection of property rights, recognition and reward of science-based innovation and a proportional contribution to international commitments.

How will your party support research, development and innovation in the wine sector?

The ACT Party respects that primary industry members are best suited to determine where and what to invest effort into, and do not support governmental selection of a few select beneficiaries of tax collected from across the primary industry.

ACT supports lower taxation to enable widespread re-investment by businesses/farmers/growers in innovation that suits their own direction rather than their tax being used by a select few. A party vote for ACT would see the privatisation of the business mentoring, funding and export support role of NZTE and Callaghan Innovations, through competitive tender, leaving MBIE to govern the funding and performance through a Strategic Partnership Board.

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What actions will your party take during your first 100 days in Government to support the Marlborough wine industry’s workforce and skills needs for vintage 2021?

The ACT Party recognises that New Zealand, as an island nation, is dependent on immigration (temporary and permanent), not only to support tourism, but also to supply a ready and willing workforce to meet the fluctuating demands of the primary sector, including the wine production sector. ACT recognises that risk based protection is appropriate to protecting our borders and would increase funding of border protection as well as support innovation in tracing and protection to enable increased immigration to support the primary industry labour demands. A party vote for ACT would see funding and legislation support to enable regional privatisation of quarantine processes overseen by a regional Human Health Border Protection Service.

Matt Flight, Labour Party How will your party support primary industries, including wine, to achieve their sustainability objectives?

Our primary sector is already on a path to transformation, and can lead the way to a more sustainable economy. We have a plan to further back the primary sector by supporting action to generate an additional $44 billion in export earnings in coming years through our Fit For a Better World programme. It will create and maintain jobs, and improve sustainability as well. We’ve already taken action on freshwater quality, water storage, reducing emissions, research and development, and supporting industry-led solutions. Moving forward, we’ll continue to work alongside growers, farmers and fishers whose daily decisions shape the impact of the primary sector on our environment.

How will your party support research, development and innovation in the wine sector?

The government has introduced research and development tax incentives to help firms across New Zealand that innovate. In addition, we have increased and accelerated investment in Sustainable Food & Fibre Futures specifically in the primary sector. This initiative supports problem-solving and innovation in New Zealand’s food and fibre sectors by co-investing in initiatives that make a positive and lasting difference, from small grassroots community projects to large-scale industry development. For example, one exciting project is investigating the potential to create a self-sustaining system on the vineyard floor that requires minimal intervention.

What actions will your party take during the first 100 days in Government to support the Marlborough wine industry’s workforce and skills needs for vintage 2021?

Our growers and producers will play a critical role in New Zealand’s economic recovery. As a Government, we’re working at pace to grow our skilled primary industries workforce, to help us seize the opportunities that are currently before us.

For example, we’re removing the cost of trades training in vital industries, like viticulture, horticulture and agriculture.

We’re also investing significantly to support at least 10,000 New Zealanders into primary sector jobs in the immediate term, including rapidly retraining people out of work due to Covid. This is an area we will continue to build on.

Richard McCubbin, Green Party How will your party partner with primary industries, including wine, to achieve their sustainability objectives?

Green Party Agriculture policy is to promote and support truly sustainable agriculture and wine growing to make our clean, green reputation (and marketability) an honest reality. Regenerative agriculture, along with organics, sets the standard for sustainable land management, allows for reduction of fertiliser and pesticide use and building soil carbon and water retaining capacity. The Green Party would provide funding to assist to transition to regenerative agriculture, ensure industry bodies are adequately funded and fund education in regenerative and organic agriculture. Ninetyeight percent of Aotearoa vineyards are Sustainable Winegrowing New Zealand certified and the Greens would support strengthening of these industry standards. The widespread use of glyphosate is a continuing concern for growers and consumers, and research to find alternatives should be a priority.

How will your party support research, development and innovation in the wine sector?

Green Party policy is to significantly increase total investment in research, science and technology. This will contribute to sustainability through innovation, knowledge creation and adoption of appropriate technologies that enable us to ‘tread lightly on the earth’. We will fund research and development of regenerative and organic regenerative agriculture systems. Climate change will make a major impact on wine growing practice, and the Greens will work with wine

18 / Winepress August 2020

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growers, rural communities, local councils and iwi to develop local and nationwide adaptation plans, specifically those which lead to care of the soil and carbon sequestration.

What actions will your party take during your first 100 days in Government to support the Marlborough wine industryâ&#x20AC;&#x2122;s workforce and skills needs for vintage 2021?

The uncertainty of the Covid-19 pandemic makes any detailed planning difficult, and the outlook is therefore uncertain for those international workers on skilled work and holiday visas. Greens in Government with coalition partners recently provided funding for the industry plan to train 200 New Zealand resident job seekers to meet the pruning skills shortage. Working with industry to retain and upskill RSE workers and resident Kiwis is the key to addressing the issues around the 2021 vintage.

Stuart Smith, National Party How will your party support primary industries, including wine, to achieve their sustainability objectives?

Economic growth and improving the environment can and must go hand in hand. Good science is essential to quality environmental decision making and solutions need to be practical for farmers to achieve. With sustainability there is also a labour component as well as an economic one. We must ensure that primary industry businesses get the workers they need, when they need them, so they arenâ&#x20AC;&#x2122;t forced to miss business opportunities due to a shortage of workers. With the challenges that the hospitality industry has faced, financial sustainability is on the forefront for category 1 and 2 wineries in particular.

How will your party support research, development and innovation in the wine sector?

From my experience as chair of New Zealand Wine, I realised how important research is to help the industry to maintain a premium position on the world stage. The National Government funded the establishment of the Bragato Research Institute (BRI) under the Regional Research Initiative in 2015. We will continue to work closely with the BRI to maintain the research excellence that has been achieved to date, and work hard to achieve ongoing programmes to better the industry. We will also look to establish other successful programmes where necessary, such as the Lighter Wines, formerly known as Lifestyle Wines, which received $8.13 million in funding through the Primary Growth Partnership in March 2014, and has achieved some positive outcomes for the industry.

What actions will your party take during your first 100 days in Government to support the Marlborough wine industryâ&#x20AC;&#x2122;s workforce and skills needs for vintage 2021?

We will look to work with education providers to develop programmes to train and upskill the workforce here, to be up and running come vintage 2021. There will continue to be a need to access the right talent from overseas to maintain the needs of our businesses and support the economic recovery. Immigration New Zealand must ensure the labour market test is conducted in a highly efficient manner. Businesses who rely on migrant workers should be able to get them here as soon as possible, should there be no suitably skilled Kiwis for that role. Kick-starting our economy is essential and any further delays to processing visas for migrants deemed essential to businesses cannot occur.

Winepress August 2020 / 19

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Forgotten Corners Wetland restoration no secret at Spy SOPHIE PREECE

THERE’S SOMETHING afoot at Area-H vineyard, as a single shriek rises from a deep green wetland, then ramps up to a squawking cacophony. Spy Valley viticulturist Adam McCone is unperturbed, strolling in to watch a ‘potter’ of pukekos gallivant in a pool of water, while others stand unsteadily – orange leggidly - on the branches above. “Since we have been doing pest trapping, the pukeko population has exploded, which is really, really nice,” says Adam. “There were hardly any when we started and now there’s a resident 30 or 40 pukekos.”

The 3 hectare Hillocks Rd wetland has been 17 years in the restoration, starting with a survey by the Marlborough District Council’s Significant Natural Areas team in 2003, before Spy Valley’s ownership. It was described then as one of the best examples of spring-fed wetlands left in the lower Wairau Valley, and the previous owners worked with council to clear choking willows before planting seedlings.

When Spy Valley took over the vineyard in 2012, there was still a lot to be accomplished, as speedy gorse and broom out-maneuvered slow-growing natives, says Adam.

The wine company took up the challenge and established a pest trapping programme and working bees, where all staff turned up to fight the weeds and plant native seedlings, with assistance from the council. “It took us two years to get that under control,” says Adam. The trapping line now runs around the entire vineyard, with another ring around the wetland itself, and staff are delighted when they catch a stoat or ferret, he says.

In recent years they have commissioned an ecologist to source local seedlings of the mamaku tree ferns – extinct on the Wairau Plains - to plant at the wetland, where they once grew. They have also worked to restore a native nettle, sourced from a Rarangi wetland.

20 / Winepress August 2020

And the work is yielding impressive results, with harakeke (flax), tī kōuka (cabbage trees), kanuka and kahikatea thriving, not to mention those noisy pukekos.

“It has flourished in the last 18 months or two years,” says Adam, over the din.

Operation Sustainable Weeds are proving a cheap workhorse at Spy Valley’s Area H vineyard, where they’re helping reduce vigour and vineyard costs. Viticulturist Adam McCone says the company stopped weed spraying and mowing as a trial in the 2018/2019 season. “We decided to let the weeds grow and see what would happen.”

The Hillocks Rd vineyard is in the Lower Wairau Valley, and the vines have high vigour, often requiring crop thinning to meet Spy’s yield expectations. So, the trial was to determine whether they could save cost and be more sustainable by having a lighter hand on the land.

The first season was “really dry” and the vines handled it well, he says. “And we have seen quite a few flow-on benefits.” The reduction in canopy growth allowed them to cut out a trim round, and shoot thinning was quicker due to fewer doubles, he says. They also dropped a pre-flowering leaf pluck at Area H because the canopy hadn’t densed up as it typically would, says Adam.

When they did do a leaf pluck, the canopy didn’t grow back as thickly as usual, meaning they didn’t require a second tidy-up round. That meant “significant savings”, he says. There are other contributing factors, but the company had approximately 20% reduction in its operating costs on the site, Adam says. That success

GROW

comes with a “few caveats”, he cautions, including the drop of crop load, with 1.5 tonnes per hectare less at Area H than at a similar Spy site in Grovetown. For companies looking for hefty crops, competition from weeds might not be the solution, but for Spy and this site, it seems to be fitting the bill, says Adam.

He notes that it requires a “different mindset” as far as aesthetics go, “and for a while I was quite concerned about it. But once you get your head around it… it sounds a bit cliché, but it seems a bit more alive - a bit less sterile without the weed spray strip.” And they’re learning along the way, in terms of individual sites, seasons and techniques, including sheep grazing in winter which makes the weeds far more tenable come spring.

In the season just past, Spy continued the trial at Area H and introduced it to the Waihopai vineyard, “which is lower vigour, so a bit riskier”, says Adam. That means the weeds are less rampant as well, but some blocks did struggle with the competition, he says. “It was a bit trial by error. For some blocks it worked really well, and in others it was too much for them. They just devigorated too much.” In those cases, they pulled back and did a weed spray. Going forward, Area-H will continue with the new management technique, while at the Waihopai Valley, Adam will pull back to running the trial on 70% of the vineyard, continuing to weed spray – although less often – on the two Sauvignon Blanc blocks and young Pinot Noir blocks that struggled.

They have had to learn new ways to water as well. “You have to be on the ball with your irrigation - turning it on earlier than what you normally would,” says Adam. That was a tough call, because they were also working to reduce water use “and you feel sometimes when you turn your irrigation on, you are feeding the weeds, as opposed to feeding the vines”. After seeking advice, he dropped the practice of watering for an hour or two every day, and instead sought deeper penetration, with a four hour soak every three days – sending water to the roots and bypassing the weeds.

Adam says the work requires the team to understand its rootstock, vine age, soil profile, and target cropping levels.

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Winepress August 2020 / 21

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Industry Pioneer Cellar door hosts are often the face of the winery they represent. BRENDA WEBB speaks to industry veteran Helen Neame.

WITH 25 years in the cellar door at Hunter’s Wines under her belt, Helen Neame has no intention of giving up any time soon. “I love my job and certainly have no plans to stop – I just hope that come summer, cellar doors in Marlborough reopen and we get back to some kind of normality.” Helen started with Hunter’s in September 1994 and is pretty sure she is the longest serving host in the region. Coming from a corporate background in Wellington, Helen arrived in Marlborough in the mid-1990s with artist husband Clarry. “I decided then I wanted to work in the wine industry – I loved wine and loved the people and so set about going around all the wineries and asking for work,” she says.

Hunter’s appealed, with its lovely garden setting, but there were no vacancies. Ever the optimist, Helen left her details and when the phone call came, jumped at the chance to be the face of the cellar door. She remembers it being busy, with a mix of overseas and locals visiting, mainly due to the late Ernie Hunter’s engaging personality and brilliance at taking his wine to the people and encouraging them to visit Marlborough. “It was quite amazing the way people would come because they’d heard about our wines and they wanted to come and see where it was grown,” says Helen.

Another Ernie idea was getting people to sponsor grapevines in the Rapaura Rd vineyard, giving them a certificate with the vine number and row. “People would come in clutching their certificates and wanting their photos taken with their vine – it was a great initiative.” Hunter’s set about enticing people in from the very beginning, having established the winery in 1979. Ernie planted Cabernet Sauvignon on a high pergola system right next to the main road, which drew people in. After he died in a car accident in 1987, his wife Jane Hunter continued the welcome to visitors, by establishing a lovely native garden Back in those days wine wasn’t sold in supermarkets, so locals would head to the winery to buy a case or two. They’d bring their visiting friends for a day out as well, recalls Helen. The biggest change she has seen over the years is a shift in tastes and attitudes, with people becoming far more discerning and knowledgeable about their wines. “Young 22 / Winepress August 2020

“Young people in particular are really on top of their game and know much more these days than they ever did before.”

Helen Neame people in particular are really on top of their game and know much more these days than they ever did before,” she says. “It wasn’t that long ago that you would see people in the supermarket putting boxes of wine into their trolley.”

During her near quarter century in the game, Helen has seen the exponential march of grapes throughout the province and a huge increase in wineries and cellar doors.

She enjoys the camaraderie and networking between cellar doors and says everyone is working towards the same goal – promoting Marlborough wine.

While Covid-19 has had an impact with several cellar doors closing permanently and others, like Hunter’s, closing for winter, Helen is confident for the future, particularly with domestic visitors. “Come Labour Weekend, I think we will start to see Marlborough get busy… It won’t be like it was in the past for a while, but that means we can offer people a more intimate service.”

Cellar door hosting is not necessarily about selling wine, says Helen, who sees it much more as a marketing and branding excercise. “I’ve always felt cellar doors are the face of the winery and it really is all about the experience.

The story is really important too, and people become really engaged when you tell them our story.” And she never tires of cellar door work, describing herself as a people person who becomes best friends with everyone who walks through the door. “You just want people to have a great time and leave feeling really happy and go to a liquor store and see the label and buy it.”

CELEBRATE

Generation Y-ine Visiting winemakers take shelter in Marlborough NEW ZEALAND was to be the last travelling harvest for winemaking couple Laura Ricci and Mihalis Bitsis, and it’s been a vintage like no other. Laura, from Italy, and Mihalis, from Greece, arrived in New Zealand on February 18, despite Laura’s parents’ suggestion she might want to defer the trip as Covid-19 crept into headlines. Two weeks later, the couple had explored (and adored) New Zealand’s South Island and Covid was rapidly spreading through Europe.

By the time they started their vintage at Giesen in Marlborough on March 4, the world was a different place, and some vintage staff had already returned home. Mihalis and Laura never felt unsafe in their work or life in New Zealand, but were very aware of the different situation for their families, who were in quarantine, out of work, and required permission to go to the supermarket, says Mihalis.

“We never experienced that.”

Instead, they were immersed in a vintage where strict distancing rules were obeyed, personal protective equipment was always on hand, and they caught up daily on the Government’s regulations. “It was a strange vintage but everything went very well,” says Laura. “In my opinion they handled the situation exceptionally well,” agrees Mihalis. “Their main concern, to a certain extent, was the welfare of their employees.”

For Laura, who had dreamed of seeing Sauvignon Blanc made in Marlborough, the experience has been amazing, despite the extraordinary circumstances. She says the technology she has experienced here is unlike any she has worked with before. The couple were similarly surprised by the speed in which high volumes of Sauvignon are turned around for market, says Mihalis, impressed by the quality despite high volumes. And because Giesen runs smaller projects of high tier wines, they experienced more than the commercial cellar work, he adds.

Earlier this year, Immigration New Zealand extended visas to September 25. Laura and Mihalis took some time off post-vintage, when there was high demand for work, but the visa extension meant they could be re-employed by Giesen at the beginning of June, with contracts through to August.

“If you are caught out in the open during a thunderstorm and you are lucky enough to find shelter, it would be unwise not to take it.”

Mihalis Bitsis Last month, employer-assisted temporary work visas were extended another six months, and Laura says she would happily stay on for the next vintage if she could. “It would be beautiful; to do the winter here and see the process of the winery.” She’s bewildered that friends who came to New Zealand for a two-month vintage in previous years left once the work was done, instead of exploring “one of the most beautiful countries on the planet”.

But they also understand and support the New Zealand Government’s decision to prioritise New Zealanders for employment opportunities, says Mihalis. “It’s not like New Zealand took advantage of us. A decision has to be made and if a decision will be made it is for all of the people on essential skills visas, not just those in wineries. The Government has to consider the wellbeing of Kiwis and the long-term stability of the country.”

Mihalis says the couple now faces a dilemma of where to go next. He’s travelled to 60 countries, made wine in several of them, including recent work consulting in Japan, and thought New Zealand would be one of his last travelling vintages. Laura has done several vintages, including in Italy, Spain and Australia, and met Mihalis on a Californian vintage in 2018. They had though they might return there to settle down, but Covid-19 has unsettled that plan.

So they will stay in New Zealand for as long as they can.

“We have been giving this a lot of thought and we both agree that if you are caught out in the open during a thunderstorm and you are lucky enough to find shelter, it would be unwise not to take it,” says Mihalis. “We will try and stay here until the storm is over and by the end of it, who knows, maybe we will have found our place to settle down.”

Winepress August 2020 / 23

PROTECT

Biosecurity Watch New biosecurity tools available for NZW member JIM HERDMAN

BIOSECURITY SHOULDN’t be a chore; it should be accepted as business as usual and an essential part of running a successful vineyard. Biosecurity protection from new pests and diseases is crucial for the ongoing sustainability of the wine industry. In other New Zealand primary industries, significant biosecurity incursions have resulted in high costs and have been extremely detrimental for those industries. For example, in the case of the invasive oyster parasite Bonamia ostreae, MPI delivered a Notice of Direction to flat oyster farmers in Big Glory Bay in Stewart Island and Marlborough, requiring the removal of all flat oyster stock.

The biosecurity team at New Zealand Winegrowers (NZW) has developed a range of tools to help vineyard owners, managers, and their staff manage their biosecurity risk. The tools are in the form of booklets and/or web resources and have been designed to help members protect their vineyards from exotic biosecurity threats as well as threats that already exist here in New Zealand. These tools are designed to make it easier for members to put in place a biosecurity plan, train staff appropriately and take action to protect their vineyard from a biosecurity incursion. The main aim is to broaden awareness and knowledge across the industry. Not everyone will become an expert, but everyone working on the ground in the viticulture industry can improve their base knowledge.

The brown marmorated stink bug was in the United States for several years before it was correctly identified as a significant pest. If people working in the agriculture, horticulture, and viticulture sectors in the USA had implemented staff biosecurity training and awareness programmes, the incursion would likely have been identified earlier and therefore resulted in less damage to their industries. The brown marmorated stink bug is now in the USA for good, and the ongoing cost of management will be huge.

The three documents produced by NZW are a Vineyard Biosecurity Plan template, an updated version of the Vineyard Biosecurity Guidelines for Best Practice, and a Vineyard Pest and Disease Identification Guide.

The biosecurity plan has been designed to be simple and easy to use and should take no longer than an hour or two to complete. It should identify where you have good practice in place and where it may be possible to make improvements. Although it is not compulsory to have a biosecurity plan, putting one in place is a great way to help protect your asset and investments. As well as doing your part to help mitigate the impacts of pests and diseases, you can help to protect the New Zealand wine industry and neighbouring vineyards as well.

The Vineyard Biosecurity Plan has been separated into nine actions, and the actions have been divided into tasks with tick boxes. The tick box sections in the plan are designed to make vineyard staff think about possible improvements to their biosecurity management.

If you can’t tick a box, think about how you can make improvements to mitigate and/or manage the risk that has been identified. The plan also has a place to budget and schedule upgrades and the implementation of best practice.

Some smaller vineyards may never be able to warrant the capital expenditure to implement a full-blown biosecurity plan, however, knowing where there are gaps in a site’s biosecurity management plan enables the development of alternative mitigation measures.

Along with the Vineyard Biosecurity Plan, NZW has also produced a training resource for vineyard staff and contractors. This resource is an updated version of the Vineyard Biosecurity Guidelines for Best Practice, and is in a flipchart format that can be hung on the wall in the staff room, and used in staff meetings as a training aid. Vineyard managers can put biosecurity on meeting agendas, print off a page from the guidelines, and go over the key messages

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EDUCATE

and outcomes with staff. In one-person operations, hang it on the wall in the workshop, smoko room or office, and just review a topic periodically and make improvements when possible.

As a result of feedback from members, NZW has also produced a Vineyard Pest and Disease Identification Guide.

This is a visual guide with good representative images and brief descriptions of winegrape pests and diseases. It includes exotic pests and diseases that have had an adverse effect on the wine industry in other countries and which would have a detrimental effect on the industry here in New Zealand.

The guide also has a section on pests and diseases that are already present here in New Zealand and is intended to help vineyard managers train new and existing staff about what to look out for and report back on. These pests and diseases are mostly the same as the ones described in the NZW Spray Schedule, which also outlines some treatment options. We would be interested to hear from members if they would like any additions to this document to assist them with their vineyard management.

Electronic copies of the Vineyard Biosecurity Plan, the Vineyard Biosecurity Guidelines for Best Practice, and the Vineyard Pest and Disease Identification Guide can be downloaded from nzwine.com/members/grow/ biosecurity/protecting-your-vineyards/. You can also view a video outlining the new resources at youtube.com/ watch?v=kCGukHaRAwg Jim Herdman is biosecurity advisor at New Zealand Winegrowers

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Snapped The NZW biosecurity team would like to extend the range and quality of our photographic library, so if you have any good photographs of pests and diseases that are present in New Zealand, or if you have the opportunity to photograph them, please send a copy to biosecurity@nzwine.com.

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Winepress August 2020 / 25

EDUCATE

Industry News New World Wine Awards One of New Zealand’s largest wine competitions hit the road last month, to host a series of regional judging events. It was the first time in the New World Wine Awards’ 18-year history that judges visited major wine regions to taste more than 1,200 wines. The Marlborough judging was the largest of the four regional events, with well over 400 wines from Marlborough and Nelson assessed on July 22 and 23. Chair of judges Jim Harré says the judging team, made up of 18 independent wine experts from around the country, is delighted to see award entries exceed expectations and hold strong to previous records during such a challenging year for many businesses. “New Zealand’s wine industry is an incredibly important part of our economy, and like so many sectors, it has been working through a difficult period with many unknowns. It is encouraging to see such a significant number of local wineries, as well as many of our regular entrants from Australia and beyond, put their wines forward.”

Jim says the shift to regional events allows the judges to experience the distinctive styles and unique characteristics of wines grown in specific areas of the country. “We’ve continued to see big increases in Pinot Gris and Rosé entries in the awards, reflecting consumer demand and increasing production in New Zealand.

“Interestingly, just a decade ago, neither of these were high on wineries’ or most wine drinkers’ radars, but both have skyrocketed in popularity since. Pinot Gris is now New Zealand’s third most produced white variety, and the rise of Rosé has experienced double-digit percentage growth in recent years with no signs of stopping.”

Stu Marfell. Photo Richard Briggs

may not be released before the election, but whenever they arrive both the NES and NPS will have to be incorporated into the MEP. The Environment Court process, which was already likely to take several years, could be delayed by these changes.

Short term changes for temporary work visas, announced by the Government in July, did little to help vintage cellar hands stuck in Marlborough. Wine Marlborough is continuing to provide support and working with the Red Cross to make sure they are aware of the welfare support available. Two webinars in July outlined the challenges wineries will face with recruiting cellar hands for vintage 2021 (pg 10). Recognised Seasonal Employer scheme (RSE) repatriation flights continue to be a trickle rather than a flood and the mood is still cautiously optimistic that winter pruning will be completed on time. The next Marlborough Winegrowers meeting with the Marlborough District Council is on August 25. If you have any issues you want us to raise with council, email Vance Kerslake, advocacy manager, at advocacy@winemarlborough.nz

Winepress Award Winepress magazine has won best magazine in the World of Wine category of the 25th Gourmand World Cookbook Awards 2020. For the first time since the founding of the awards in 1995, organisers released the list of Best in the World winners before the awards ceremony, because of the impact of Covid-19 on international travel. “We decided that releasing the list now might make hundreds happier in these very difficult times,” says Edouard Cointreau, president and founder of the Gourmand Awards. Second position in the World of Wine magazine category went to the Journal of Wine Economics, in the United States, and third spot to Canada’s LCBO Food & Drink (Liquor Control Board Ontario).

New Zealand Winegrowers Election Key Dates

Wine Marlborough Update VANCE KERSLAKE Changes to the Resource Management Act (RMA) and new freshwater rules have thrown a spanner in the works for the Marlborough Environment Plan (MEP) appeals process.

The Resource Management Amendment Act 2020 made significant changes to the RMA, including a new freshwater planning process. We are also awaiting the release of a new National Environmental Standard (NES) and National Policy Statement (NPS) on freshwater management. These 26 / Winepress August 2020

• Nominations close - Friday August 14, noon • Members advised of all nominated candidates Monday, August 31 • Voting opens - Monday, September 14 • Voting closes -Friday September 25, noon • NZW board meeting -Thursday, October 8 (tbc)

Sydney Comp Cancelled The Sydney International Wine Competition has been cancelled for the first time in its 40 year history, says co-convenor Brett Ling. “We were on track to accept entries from later this month, but the worsening situation in Victoria is likely to see access between states and internationally to New Zealand and beyond severely disrupted.”

CELEBRATE

Jacksons Rd cycle trail As work kicks off on a new cycle trail along Jacksons Road, a wine tour operator is dreaming of a much bigger picture. Steve Hill of Wine Tours by Bike is also part of the Renwick Smart and Connected Bike-Walk Working Group, which has worked for seven years to create safe cycling corridors through wine country. Late last month work began on a 2-metre wide, 1.3 kilometre trail up Jacksons Rd, built on road reserve running between Rapaura Rd and Allan Scott Winery.

The piece of trail is expected to be completed by the end of the month, and is the first stage in a five year plan to link together 13.5km of trails. Steve says wine companies Allan Scott, Pernod Ricard and Matua all helped make the Jacksons Rd trail work, but they also had plenty of solutions for the wider wine region, helping piece together a route between Jacksons Rd and Renwick, and from there to the Southern Valleys. The support from those companies and others on various parts of the route has been a “catalyst” he says. “Now we just need to find the funding.”

Steve Hill

Vine Testing Laboratory Hill Laboratories have expanded their viticulture testing capability with the acquisition of the assets of Vine Testing Laboratory (VTL), a specialised laboratory able to diagnose Grapevine leafroll-associated virus 3 (GLRaV-3).

The new service will be provided from the company’s Blenheim laboratory, which is already focused on providing testing services for the wine and viticulture industries. Hill Laboratories chief executive Dr Jonno Hill says they are excited to add virus testing to the existing Vine to Vintage testing service. An agreement to purchase the assets of VTL was reached earlier this year between Ormond Nurseries and Villa Maria Estate, as part of Ormond Nurseries’ purchase of Villa Maria’s nursery. As part of this process, Ormond Nurseries general manager Marcus Wickham recognised that virus testing of grapevines is a specialised service. “Due to this specialisation, we’re pleased that we have been able to pass this onto Hill Laboratories, who already have specialised laboratory sites and personnel, and are truly independent.” The new service will be provided from Hill Laboratories’ Blenheim laboratory, which is already focused on providing testing services for the wine and viticulture industries. New Zealand grapevine nurseries are all routinely tested for GLRaV-3, as part of the certification process for the New Zealand Winegrowers Grafted Grapevine Standard. Hill Laboratories market sector manager (food and bioanalytical), Riaan Botha, says they are looking forward to continuing this service for New Zealand grapevine nurseries, and for any grape growers who are wanting to understand GLRaV-3 levels in their vineyards. “We already offer a number of testing opportunities for both wineries and vineyards, such as soil and petiole testing and residue testing in finished wines. By expanding our offering to include virus testing, our existing clients can take advantage of further opportunities to understand their overall vine health.” As part of the VTL acquisition, Hill Laboratories also intend to invest in research and development of wine sector testing methodologies. They are also looking at expanding to include testing for Grapevine leafroll-associated virus type 2 and 1, in addition to type 3. Hill Laboratories’ acquisition of VTL will be completed on September 1, 2020, and the laboratory will be up and running in time for the 2021 testing season.

Dr Jonno Hill and Riaan Botha, Hill Labs

Satellite Spreading Smarter spreading of fertiliser will save companies money, improve soil condition and have better environmental outcomes, says Dillon Senior from Centaland. The company has just introduced a variable rate spreader that applies a fertiliser at a rate dictated electronically by a GPS soil map. “It kills two birds with one stone,” says Dillon, who sat in on one of the machine’s first runs and watched it change the output multiple times in one row, having received information from the soil map. “You get better results with less cost and less input. It’s a bit of a no brainer from my perspective.” The GPS soil mapping considers variation of soil in a field, so application matches requirements, rather than a flat rate across a block, he says. “This results is much more efficient use of inputs and increased take up in the soil.” Grower Richard Holdaway has used the system to spread gypsum on a block in Morgans Rd. “We have invested heavily in mapping and soil zone testing, and this system lets us put the product exactly where it’s needed, in the appropriate quantity,” he says. Dillon says he has had a positive response to the concept from clients despite the initial investment required of a soil map. “But once you have yearly data coming in, you have so much more power to make smarter decisions and save more money, which is very important to help ensure profitability during these times of market uncertainty.”

Winepress August 2020 / 27

Wine Happenings A monthly list of events within the New Zealand wine industry.

To have your event included in September's Wine Happenings, please email details to sophie@sophiepreece.co.nz by August 20.

Due to uncertainty around Covid-19, there may be changes to some of these events. For more information, please use the contact supplied or email sarah@winemarlborough.nz

AUGUST

7

Entries open for the Cawthron Marlborough Environment Awards, wine category sponsored by Wine Marlborough 18 Pinot Noir Day (nzwine.com/pinot) 31 Entries open for the Marlborough Wine Show, sponsored by QuayConnect (marlboroughwineshow.co.nz) SEPTEMBER

3 4 16 21-27 25 30

The Marlborough Health and Safety Forum 2020 Expo (marlboroughsafetyforum.com/expo-2020) Closing day for entries in New Zealand International Wine Show 2020 (NZIWS.co.nz) Tonnellerie de Mercurey Young Winemaker of the Year, Marlborough (nicky.grandorge@nzwine.com) Organic Wine Week (organicwinenz.com) Entries close for the Marlborough Wine Show, sponsored by QuayConnect Entries close for the Cawthron Marlborough Environment Awards

OCTOBER

7-8 Corteva Young Viticulturist of the Year 2020, National Final. Wairarapa (nicky.grandorge@nzwine.com) 14-16 Judging for Marlborough Wine Show, sponsored by QuayConnect 30 Marlborough Wine Show Celebration lunch NOVEMBER

5-8 6 10

Rapaura Springs Garden Marlborough (gardenmarlborough.co.nz) Tonnellerie de Mercurey Young Winemaker of the Year, National Final. EIT, Hawke’s Bay 2020 Rosé Workshop - New Zealand Society for Viticulture & Oenology (nzsvo.org.nz)

Young Winemaker of the Year - September 16

28 / Winepress August 2020

Marlborough Wine Show - October 30

2020 Rose Workshop - November 10

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