Winepress - February 2021

Winepress THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 314/ FEBRUARY 2021

SUMMER FEAST

VINTAGE PREPARATIONS

ENVIRONMENT AWARDS

ANNALEISE FAINT

Photo: Jim Tannock

wine-marlborough.co.nz

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Established on free draining alluvium stony soils, the mixed varietal vineyard consists of a total canopy of 9.10 hectares (more or less) and offers a selection of premium Sauvignon Blanc, Pinot Noir and Chardonnay.

A rare opportunity to secure a slice of one of the finest wine growing regions in the world, the property also boasts road frontage on to State Highway 6 amongst prominent wine companies.

Deadline Sale 3pm, Wednesday 24th February 2020 33 Seymour Street, Blenheim Mike Poff 027 6655 477 mike.poff@bayleys.co.nz Kurt Lindsay 027 4699 685 kurt.lindsay@bayleys.co.nz BE MARLBOROUGH LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008

The property benefits from an A class water right to take 228.Bm'/day and is available uncontracted for the 2021 harvest allowing immediate cash flow for an incoming purchaser.

This property is surplus to requirements for the overseas vendor and is presented to the market with genuine motivation. To register your interest and receive a full information package please contact the exclusive agents Kurt Lindsay and Mike Poff. bayleys.co.nz/4134218

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10 10

this issue...

REGULARS

FEATURES

3 4 6

10 Summer Feast

18 20 22 24 26 28

Editorial - Sophie Preece

From the GM - Marcus Pickens Tasman Crop Met Report Rob Agnew Good Stuff - Environment Awards

12

Forgotten Corners Rose Ag Generation Y-ine Annaleise Faint Biosecurity Watch Sophie Badland Industry News Wine Happenings

Cover: Gregg Slatter, client service manager WineWorks and one third of Big Scout, one of the bands playing at Framingham’s Sunday Session as part of Summer Feast. Photo Jim Tannock.

Page 10

Rock bands in the cellar door, vinyl in the vines, cheese at the church and Sauvignon in the Sounds. The Summer Feast series is ensuring there’s plenty on in Marlborough this month.

12

Heating up for Harvest Marlborough wineries are steaming ahead with harvest preparations, taking the challenges of labour shortages and potential Covid-19 outbreaks in their stride.

16 Waste not want not

Managing winery waste sustainably - economically as well as environmentally requires vigilance, says Rapaura Springs’ waste management manager Pat Pacey. With vintage approaching, the Marlborough District Council provides guidance on how more companies can ensure compliance.

22

Winepress February 2021 / 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: Anna Laugesen Anna.laugesen@xtra.co.nz Ben Ensor ben@mcdonaldtextiles.co.nz Beth Forrest Beth@forrest.co.nz Callum Linklater callum@csviticulture.co.nz Gus Altschwager gus@akwines.net Jamie Marfell Jamie.Marfell@pernod-ricard.com

From the Editor MARLBOROUGH’S WINE industry seems in good vigour as it heads into vintage 2021, leaping the hurdles of labour shortages, closed borders and the lurking possibility of a Covid lockdown.

There’s the usual pre-vintage excitement, but 2021’s harvest will be anything but typical as companies call on their learnings from last year’s Alert - Level-4 harvest to ensure they’re prepared. “Having navigated our way through 2020 gives us the confidence we can do it again,” says Marisco winery general manager Matt Mitchell, part of the vintage story on page 12.

And some learnings are likely to carry on, regardless of the pandemic’s path.

“Like most wineries, we looked at improving systems on the back of Covid-19 and the bottom line was to keep everything simple,” says Wairau River winemaker Nick Entwistle. “Digital technology helped enormously with streamlining processes and particularly with avoiding paperwork which can get lost or carry Covid.”

“Having navigated our way through 2020 gives us the confidence we can do it again.”

Matt Mitchell

Kirsty Harkness kirsty@mountbase.co.nz Nick Entwistle nick@wairauriverwines.com Tom Trolove (Chair) tom.trolove@framingham.co.nz Tracy Johnston Tracy@dayvinleigh.co.nz 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.

The industry is used to responding rapidly to seasonal vagaries, and that adaptability has stood it in good stead over the past year. Hopefully it will also come to the fore this pruning season, where labour shortages certainly look set to bite.

Meanwhile, Marlborough has adapted to the loss of the Marlborough Wine & Food Festival this month. The iconic event was cancelled late last year because of the risk a Covid-19 outbreak would pose to the harvest, which runs hard on the festival’s heels. The Summer Feast series has filled the February breach, with a myriad of new wine, food and music events across the region. There’s a cheese festival, Vinyl in the Vines, live Sunday music at Framingham and Forrest Estate, and a Summer Vines festival, hosted by five iconic Marlborough wine producers at four sites.

Make sure you get plenty of the Summer Feast events in your calendar, to support the companies supporting the region. Now, more than ever, It’s a pretty good time to be in New Zealand, and a great time to be in Marlborough.

SOPHIE PREECE

Winepress February 2021 / 3

GROW

From the GM Looking at the year ahead MARCUS PICKENS

“WOULD YOU tell me, please, which way I ought to go from here?” asks Alice in Wonderland. “That depends a good deal on where you want to get to,” replies the Cheshire Cat. Where do we want to get to in 2021 as an industry? And where do we - as your regional association - want you to be by the end of it? Here at Wine Marlborough, we hope for more opportunities and less challenges for 2021. Last year was difficult as we were not always in control and had to show how resilient we are as employees, family members, leaders and part of the wine industry.

If there is one learning I can take out of the 2020 experience, it is that we have the capacity and skills to deal with vagueness, uncertainty, complexity, and ambiguity (VUCA) fairly well. It isn’t always fun to be in situations where you have to use these skills, but it does make it easier to deal with situations in the future where you may be required to deliver on these again. Congratulations to everyone for surviving and sometimes thriving, in a year full of forks in the road and many other obstacles.

For Wine Marlborough, our priority will be continuing work on our strategic priorities as we strive towards being recognised as the world’s greatest wine region. We will focus on four areas under the broad pillars of ‘educate, grow, protect and celebrate’. We want to share our work plan with members more easily too so you can see and track our progress against our goals.

Significant work will continue in addressing the labour challenges that have dogged us for many years now, but had the potential to become acute over the winter pruning

   John Murray Tapp Trading as: Marlborough Labour Hire 12 Sutherland Terrace Blenheim admin@marlboroughlabourhire.co.nz

4 / Winepress February 2021



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period, summer viticulture season and particularly in the wineries for vintage 2021.

I want to continue working on changing perceptions of our sector. We need to make use of stories of Kiwis and locals who join us for the harvest period, and others who have remained here to showcase our industry and the many roles people can fill. For us, this will be almost as important as the recruitment of our workforce, and I urge those engaging these new people to capture positive stories and share them with us. I believe it is a very safe bet to say that the bar will continuously rise for us when we want access to international workers. We must demonstrate to the Government and our communities that we can attract and keep Kiwis in our workforce and keep lifting the numbers of New Zealanders and our locals involved.

We rely on seasonal workers, and while many more permanent full time jobs have been added through the years we still get pinned as an industry that is unattractive and seasonal. This needs to be challenged and pushed against. Why would an industry that is unattractive account for 6,088 full-time permanent jobs in Marlborough, or one in four jobs? These figures and more are part of the ‘Contribution of Wine to the Marlborough Economy 2020’ prepared by the New Zealand Institute of Economic Research (NZIER) and commissioned by Wine Marlborough, which we will publish and share with you.

We will also release our Labour Market Survey 2021, which looks ahead and models our workforce needs based on projected vineyard area growth and water storage plans.

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GROW

It will report back on information gathered from members, including growers and wine companies, wineries and viticultural contractors. Based on the report, we will be able to give insights into the vineyard labour force, demand for other services such as health care, how to attract and recruit people into vineyard roles and give forecasts on the winery labour needs for both permanent and vintage requirements.

Thank you to co-funders New Zealand Winegrowers, the Marlborough District Council and the Marlborough Research Centre. Their funding, along with that of Wine Marlborough’s, has enabled us to undertake this project.

Another major focus will be in our marketing area. We are developing a significant marketing strategy to assist us with telling and promoting the Marlborough wine story, which will be focussed on our industry, our people, our products and to assist us being the window for the world to fall in love with our region and our wines.

This project has been on the cards for some months, but our turbulent year hasn’t enabled us to reach the start point. With no 2021 Marlborough Wine & Food Festival to distract us, we have a great window to work towards completion of this project by the end of April. The project will examine everything we do, allow us to undertake market research to identify what other regions or countries do for their members, and at the conclusion we will make recommendations to our board for KPIs to adopt and aim for.

Being the flexible team we are, some projects and dayto-day tasks haven been passed from Sarah Linklater, our marketing and communications manager, to Loren Coffey, our events manager, who also has taken on some of the winery workforce labour challenges, by securing Ministry for Primary Industries funding for a winery cellar operations taster day, delivered in conjunction with Nelson Marlborough Institute of Technology, and has continued to survey the needs of wine companies in their search for vintage labour.

Loren will also oversee our pre-harvest field day, popular with harvest operators, transport companies and the like scheduled for Tuesday February 23, and will organise hosting regional visitors and extended programmes for the Pinot Safari which is scheduled for February 21-22.

I look forward to welcoming Nicci Amour to the team as our new Advocacy Manager who starts in February.

After harvest, there’ll be other activities such as #SauvBlanc Day, to be held on Friday May 7, before work begins on important activities such as the Tonnellerie de Mercurey Young Winemaker and Corteva Young Viticulturist, the Marlborough Wine Show and Celebration Lunch and hopefully the 2022 Marlborough Wine & Food Festival plus many more activities that will support your efforts.

Thank you for letting me share my view of what is on our work plan. If you have any comments or thoughts I am always keen to listen.

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Winepress February 2021 / 5

PROTECT

MET REPORT Table 1: Blenheim Weather Data – December 2020

Dec Dec 2020

2020 compared to LTA GDD’s for: Month - Max/Min¹ 207.0 96% Month – Mean² 202.8 96% Growing Degree Days Total Jul – Dec 20 – Max/Min 622.9 113% Jul - Dec 20 – Mean 655.9 109% Mean Maximum (°C) 21.7 -0.2°C Mean Minimum (°C) 11.7 = Mean Temp (°C) 16.7 -0.1°C Ground Frosts (<= -1.0°C) 0 Equal Air Frosts (0.0°C) 0 Equal Sunshine hours 255.4 102% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2020 2602.1 104% Rainfall (mm) 22.8 47% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2020 461.4 72% Evapotranspiration – mm 143.2 102% Avg. Daily Windrun (km) 259.4 91% Mean soil temp – 10cm 16.5 -1.2°C Mean soil temp – 30cm 17.6 -1.6°C

Dec LTA

Rainfall Period of LTA

Dec 2019

216.4 212.2

(1996-2019) 208.2 (1996-2019) 208.9

552.3 601.0 21.9 11.7 16.8 0.1 0 249.9 167.4 321.2 2504.9 48.1 0.8 124.0 641.8 140.3 283.6 17.7 19.2

(1996-2019) (1996-2019) (1986-2019) (1986-2019) (1986-2019) (1986-2019) (1986-2019) (1986-2019) 2011 1974 (1986-2019) (1986-2019) 1934 1984 (1986-2019) (1996-2019) (1996-2019) (1986-2019) (1986-2019)

582.9 650.0 21.5 11.9 16.7 0 0 272.6

2799.1 91.2

661.0 140.1 266.1 17.4 18.7

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 December 2020 of 16.7°C was 0.1°C below the longterm average (LTA). The temperatures is the first two weeks of the month variable, while the third week was fairly warm. By the 21st December the mean temperature was sitting 0.9°C above the long-term average (LTA). However, the mean temperature for the final 10 days of December was only 14.8°C; 2.0°C below the LTA. Those 10 days dragged the mean temperature down, such that the overall mean temperature for December ended up being 0.1°C below the LTA. The Maximum temperature during December 2020 was 27.7°C recorded on 18 December The Minimum temperature during December 2020 was 3.5°C recorded on 28 December

Sunshine December 2020 recorded 255.4 hours sunshine, 102% of the LTA. However, there were five other towns that recorded higher sunshine hours in December.

Whakatane was well out in front with 301.6 hours sunshine, 46.2 hours more than Blenheim.

6 / Winepress February 2021

December 2020 recorded 22.8 mm rain, 47% of the LTA. This was only 25% of the December 2019 total of 91.2 mm.

Annual weather statistics for Blenheim for 2021, compared to the long-term average

Sunshine

Total sunshine for Blenheim in 2020 was 2602.1 hours. This is 104% of the long-term average of 2504.9 hours (1986-2019). 2020 is the 12th sunniest year on record for Blenheim for the 91 years 1930 to 2020. The sunniest year on record is 2015 with 2813.8 hours sunshine.

After a very sunny December in Whakatane, they leapfrogged ahead of Richmond to take out the top spot as New Zealand’s sunniest town in 2020 (Table 2). Richmond had taken the title in the four years 2016 to 2019, following the installation of their sunshine recorder in 2015.

Coincidentally the last year that Blenheim took the top spot was 2015.

Table 2: Sunniest towns in New Zealand for 2020 Placing Town Sunshine Hours 1st Whakatane 2704.4 2nd Richmond 2638.2 3rd Blenheim 2602.1 4th New Plymouth 2600.0 5th Napier 2587.0

Rainfall Total rainfall for 2020 was 461.4 mm, 72% of the LTA (1986-2019) of 641.8 mm (Table 3). This is the 9th lowest total on record for Blenheim for the 92 years 1930 to 2020 and the lowest annual total since 2015, which is also the driest year on record for Blenheim, with 381.6 mm.

Table 3: Monthly rainfall recorded in Blenheim for 2020 Month Rainfall % of long

(mm) term average

Lont-term average (mm) 1986-2019

January 0.2 0.4% 44.5 February 8.6 18%

47.7

March 11.2 27% 41.5 April

24.2 47%

51.7

May

81.6 141% 57.9

June

77.6 119%

65.0

July

16.8 26%

63.6

August 49.6 80%

61.9

September 64.6 123%

52.5

October 22.4 39%

57.8

November 81.8 165%

49.6

December 22.8 47%

48.1

Total (Jan-Dec)

461.4

72%

641.8

Eight months in 2020 recorded well below average rainfall (January, February, March, April, July, August, October and December). Four months recorded above average rainfall (May, June, September and November).

Temperature The mean temperature for 2020 was 13.64°C (Table 4); 0.44°C above the long term average for the 34 years 1986-2019, of 13.2°C. Eight months in 2020 recorded above average mean temperatures. Four months in 2020 recorded below average mean temperatures. The hottest day of 2020 was 2nd February with a maximum temperature of 33.0°C. The coldest day of 2020 was 25th July with an air frost of -1.7°C and a ground frost of -4.2°C. However, the 30th September also recorded an air minimum of -1.0°C and a ground frost of -4.6°C. This late frost on 30 September caused damage to some blocks of grapes that already had green leaf present.

Table 4: 10 hottest years on record for Blenheim for the 87 year period 1933 to 2020 Year Temperature (°C) 2019 13.954 1998 13.950 2016 13.93 2018 13.89 2013 13.86 2010 13.70 2017 13.67 1990 13.66 2020 13.64 2005 13.62 Most of the data in Table 4 appeared in Met Report one year ago. However, given the fact that 2020 is now one of the 10 hottest years on record for Blenheim, it is worth repeating. The 10 hottest years on record for Blenheim have all occurred since 1990. Seven of the 10 hottest years on record, have occurred since 2010. Remarkably the last five years, 2016 to 2020, are all in the top 10 years.

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Winepress February 2021 / 7

January 2020 Weather Table 5: Blenheim Weather Data – January 2021

January Jan 2020

2021 compared to LTA GDD’s for: Month - Max/Min¹ 261.6 103% Month – Mean² 261.9 106% Growing Degree Days Total Jul 20 – Jan 21 – Max/Min¹ 884.5 110% Jul 20 - Jan 21 – Mean² 917.8 108% Mean Maximum (°C) 24.5 +1.0°C Mean Minimum (°C) 12.4 -0.4°C Mean Temp (°C) 18.4 +0.2°C Ground Frosts (<= -1.0°C) 0 Equal Air Frosts (0.0°C) 0 Equal Sunshine hours 309.0 117% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2021 309.0 117% Rainfall (mm) 7.8 18% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2021 7.8 18% Evapotranspiration – mm 172.3 120% Avg. Daily Windrun (km) 257.1 95% Mean soil temp – 10cm 18.4 -0.7°C Mean soil temp – 30cm 19.6 -1.2°C

Jan LTA

Period of LTA

Jan 2020

255.0 246.7

(1996-2020) 233.8 (1996-2020) 223.6

807.3 847.6 23.5 12.8 18.2 0 0 263.0 165.2 335.3 263.0 43.2 0 167.0 43.2 143.5 271.0 19.1 20.8

(1996-2020) (1996-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) 1971 1957 (1986-2020) (1986-2020) 1978 1985 (1986-2020) (1997-2020) (1996-2020) (1986-2020) (1986-2020)

816.7 873.0 22.9 12.2 17.5 0 0 245.0

245.0 0.2

0.2 133.9 224.2 19.6 20.3

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 January of 18.4°C was 0.2°C above the LTA. This was warmer than January 2020 but a lot cooler than the very warm mean temperatures in January 2018 and 2019. The first week of January 2021 was reasonably warm, but was followed by two weeks when daytime maximum temperatures fluctuated from fairly cool (18.5°C on 9 Jan) to fairly warm (29.3°C on 13 Jan). A period of hot daily maximum temperatures was recorded in the fourth week over the five days from 24th to 28th Jan. However, those hot days were followed by three cool days from 29th to 31st January. The overnight minimum temperatures on 30th and 31st January were only 6.2 and 6.3°C respectively. These two minimum temperatures were 6.6 and 6.5°C below the LTA; i.e. approximately half the LTA January minimum of 12.8°C. The highest maximum temperature of 36.4°C was recorded on Wednesday 27 January 2021. This temperature has entered the record books as Blenheim’s hottest ever day for the 91 years 1930 to 2021. The previous highest maximum daily temperature was 36.0°C recorded on 11 January 1979, which is remembered as the day of the “Farmers Fire”. Two years ago on 28 January 2019 Blenheim recorded a maximum temperature of 35.0°C. With a maximum of 36.4°C and a minimum of 12.3°C on 27 January, the daily range in temperature was 24.1°C. In contrast the LTA daily range in temperature for January is 10.7°C. There were only two days during January 2021 when the maximum temperature

8 / Winepress February 2021

exceeded 30°C. In marked contrast Blenheim recorded 10 days of 30.0°C or higher in January 2019. However, the LTA number of days above 30.0°C in January, is only 1.3 (1947-2020).

Sunshine January 2021 recorded 309.0 hours sunshine, 117% of the LTA. This is the sixth sunniest January on record over the 92 years 1930 to 2021. This total was well ahead of January 2020 with 245 hours sunshine, but slightly below the January 2019 total of 317.9 hours; the second sunniest January on record. There were 10 days during January 2021 that recorded less than average sunshine hours (8.5 hours).

However, there were 13 days that recorded more than 12 hours sunshine; i.e. 12 hours sunshine is 3.5 hours above the average daily total. Napier was the sunniest town in New Zealand in January, with 313.6 hours; only 4.6 hours ahead of Blenheim.

Rainfall January 2021 recorded 7.8 mm rain, 18% of the LTA. This is the 10th lowest January rainfall total for the 92 years 1930 to 2021. This is also the third year in a row that January has recorded very low rainfall. Total rainfall for December 2020 and January 2021 was 30.6 mm.

This is only 32% of the LTA (1931-2021) of 94.8 mm. It is also the third lowest December-January rainfall total on record.

Wind-run Average daily wind-run in January 2021 was 257.1 km, 95% of the LTA of 271.0 km. Many people will probably be rather surprised that January’s windrun was below average, as there were a number of quite windy days. However, it is windy days we remember, rather than all the calm days. There were 11 days in January that recorded greater than the LTA 271.0 km daily windrun. Eight days in a row from 17th to 24th January all recorded above average wind-run. The windiest day was Wednesday 20th January with 510 km wind-run. Maximum wind speed during the month was 78.1 km/hr recorded on the 19th January.

Shallow soil moisture (topsoil) Average shallow soil moisture (0 to 35 cm) at the Grovetown Park weather station for January 2021 was 16.7%. This was 4.1% below the LTA of 20.8%. As December 2020 received slightly less than half its normal rainfall the shallow soil moisture on 1 January, of 18.4%, was 3.5% below average. With little rainfall in January 2021 the soil moisture fell to 15.2% on 31 January; i.e. getting close to as dry as the topsoil can get.

Growing degree days so far in 2020/21 and implications for yield in 2021

Figure 1: Normalized growing degree days for Blenheim: days above (+) or below (-) the long-term average (1990-2019) for the period 1 September to 30 April

With well above average temperatures in September, October and November 2020 the GDD deviation line for the 2020/21 season got off to a strong positive start, and at the end of November the only other season that had been as warm was 2013/14 (Figure 1). NIWAs temperature projection for December 2020 and January 2021 was for a very strong chance of above average temperatures. However, this didn’t eventuate with December’s mean coming in just below average.

The latter part of December was very cool and the GDD line dropped sharply.

The majority of Marlborough’s grapes were in flower in the period from mid-November through until about the 10th December 2020. Over the flowering period the GDD line for the 2020/21 season was fairly flat with a few downwards blips, indicating that temperatures over flowering were average to below average. There was no sustained warm weather while most of the grapes were in flower. In contrast the green GDD line for the 2019/20 season was in steep uphill mode over flowering in 2019 indicating that temperatures were much warmer.

Plant & Food Research’s Sauvignon blanc yield model, as developed by Dr Junqi Zhu, is predicting that yields in 2021 will be well below average. The model predicts the yield components for four vineyards; one in Seaview Awatere, one in Central Rapaura, one in Upper Brancott and one in Western Wairau – west of Renwick. Detailed yield prediction figures for each vineyard were presented in Vinefacts Issue 17, 28 January 2021. www.nzwine.com/members/sustainability/ vinefacts The prediction for the Sauvignon blanc in Central Rapaura in 2021 is for yield to be between 73 and 78% of average. In contrast the yield prediction for this vineyard for 2019 was 95% of average yield whereas the actual yield was 99% of average. So the bottom line that most of the industry should already be well aware of, is that Sauvignon blanc yields in 2021 look like they will be well below average.

Rob Agnew - Plant & Food Research / Marlborough Research Centre

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Winepress February 2021 / 9

CELEBRATE

Summer Feast Satisfying an appetite for Marlborough events CATHIE BELL

ROCK BANDS in the cellar door, Vinyl in the Vines, cheese at the church and Sauvignon in the Sounds. These are just some of the new events popping up after the cancellation of the Marlborough Wine & Food Festival for the first time in 36 years.

Feast Marlborough has been working on a Summer Feast series, liaising with producers Say Cheese! Damien Yvon at Clos Henri and wine companies to craft events that will keep locals and visitors busy over February and Framingham has a history of live music events, and is March, says Feast chair Fiona Fenwick. Summer Feast rolling out a new model for Feast, says marketing manager is about getting Marlborough’s food and beverage sector Bridget Glackin. “We always say ‘put on a party you’d love to buzzing over the summer period and showcasing the great go to’… Gigs in the underground (cellar) are quite different to produce from the region, she adds. “There’s going to be those in the courtyard. Each event brings different people, something for everyone - and lots to attract visitors from but they’re all fun,” she says. Last year was to have been the around New Zealand too.”

10th year of its annual Harvest Concert, before Covid-19 One drawcard is the first-ever South Island Cheese called it to a halt.

Festival, to be held on Waitangi Day, Saturday February 6, at Framingham’s first Summer Feast event is on February Clos Henri Vineyard. Guests can select a picnic from some 14, featuring local bands Big Scout and Team Scary, of the country’s best cheeses, along with wine and other supporting Harvey Unclear. On February 28, Rachel Andie delicious local products, to eat amongst the vines while will be supporting Soaked Oates. The sessions, which are listening to live music. open to all ages and free for children, start at 2pm and finish Clos Henri’s general manager and winemaker Damien at 6pm, and will see Boom Chef Fran Nolan on the grill.

Yvon says cheese and wine is a classic match. “I always said Framingham has teamed up with charity Music that New Zealand is like a little France as far as wine can Helps, with $5 from each $25 ticket going to support music be, but also cheese. We have got a huge diversity of terroir, therapy in schools and with the elderly. The charity has and terroir affects paddocks, grass and flowers which affect also supported the wider music industry through Covid animals and milk and so it affects the cheese… For me, difficulties, helping bands and venues. understanding the variety and the diversity of cheeses is the most exciting part.”

Summer Vines - February 13th Another event making its debut is Vinyl in the Vines, Summer Vines is a collaborative and progressive at Lawson’s Dry Hills Winery. Marketing manager Belinda Summer Feast festival crafted by a collection of iconic Jackson says the winery has a fantastic courtyard that is Marlborough wine producers. Festival goers can visit under-utilised. “We wanted people to come to use this space Jackson Estate Winery, Allan Scott, Cloudy Bay and and thought about a music event. That turned from live Fromm, with Churton alongside. Each venue will play music to vinyl… we didn’t know of any other vinyl events.” host to local talent, live entertainment and fresh creative Photographer and musician Jim Tannock is running the food served up by the producers themselves. Tickets for turntable at the event, which is to be held on February 20. all day winery transfers are available from the Blenheim, People can come and listen to vinyl, swap records of their Picton and Havelock i-sites at $20 plus booking fee. For own, as well as eat and drink for a few hours in a fantastic more go to marlboroughnz.com/events/ space, Belinda says.

10 / Winepress February 2021

CELEBRATE

Late last year, the Marlborough Winegrowers board announced the Marlborough Wine & Food Festival was cancelled, to help protect the 2021 harvest from the threat of Covid-19. Chair Tom Trolove said at the time that while it wasn’t a good time for 8,000 people to gather on a vineyard site, “it’s a fantastic time to visit Marlborough’s cellar doors and get an extraordinary insight into what makes this region’s wines amazing”.

Summer Feast is being run by the Feast Marlborough Charitable Trust with support from TEAM (The Economic Action Marlborough group) and the Marlborough District Council. All events, when confirmed, are listed on marlboroughnz.com/events/

Feast on – just some of the delicious events on offer • Summer Cruise & Dine - Marlborough Tour Company and Clos Henri – From Picton, 5pm to 9.30pm every Thursday in February • South Island Cheese Festival at Clos Henri, February 6 from 10am to 4pm • Misty Cove Long Lunch on February 6 mistycovewines.com • Forrest Wines Sunday Sessions. Every Sunday, from 1pm to 4pm, until February 28 • The Summer Vines festival, February 13 (see sidebox) • Framingham Sunday Session, February 14 and 28, from 2pm to 6pm • Vinyl in the Vines at Lawson Dry Hills, February 20 from 4pm to 6pm • Moa Movie Night 26th February

Bridget Glackin

WE’RE SEEKIGN GROWERS! Invivo & Co is looking for new grower partners and vineyard lease opportunities in Marlborough and the Hawke’s Bay! You will play a part in producing wine for our Invivo, Graham Norton wine and Invivo X, Sarah Jessica Parker wine brands!

We’re an easy-going bunch and pay good rates for quality fruit with favourable terms. You will have local contacts to liaise with all year round about viticulture. We’re looking for Sauvignon Blanc but will look at other varieties too.

WE BRING PEOPLE TOGETHER SO GREAT THINGS HAPPEN

Email Invivo & Co Winemaker and Cofounder Rob Cameron for a conversation at

vineyards@invivowines.com

Winepress February 2021 / 11

GROW

Vintage 2021 Final preparations for upcoming harvest BRENDA WEBB

MARLBOROUGH WINERIES are steaming ahead with harvest preparations, taking the challenges of labour shortages and potential Covid-19 outbreaks in their stride.

Matt Mitchell, winery general manager at Marisco, says there was an initial nervousness regarding labour, but they are now fairly well set and heading into harvest with an “absolutely positive” attitude. “All things considered we are reasonably happy with our staff numbers and we do have a healthy number of returnees,” he says.

Finding experienced people with good skills had been difficult, which presented issues as they were key to reducing pressure on existing winery staff and ensuring a smooth harvest, says Matt. A large number of the workers returning were nonNew Zealanders, many of whom had been stuck in the country and already had a harvest under their belt.

Taking on unemployed and inexperienced New Zealanders was not always a realistic Matt Mitchell solution, especially

Photo by Peter Burge

“Having navigated our way through 2020 gives us the confidence we can do it again.”

Matt Mitchell given the short-term nature of the work, he says. “These people have to turn their life upside down and relocate to Marlborough for six to eight weeks – it just doesn’t work, especially if they have a family,” he says. “The people we generally get are from the northern hemisphere and have experience in the wine industry.”

The challenges of dealing with the Covid-19 outbreak just before harvest 2020, and the consequent lockdown, set Marisco up well in terms of dealing with another outbreak should it occur, Matt says. “You’d be foolish to ignore it (Covid-19) and we are geared up if things potentially escalate into another lockdown,” he says. “It was an integral part of our vintage plan last year and we’ve structured our accommodation, transport and work situation so that if a bubble-type scenario arose then we can deal with it. We have all the resources, supplies and signage on hand.” The “robust system” developed last year could roll out again much more quickly if they need it, he adds. Covid-19 aside, Marisco is looking forward to what Matt describes as a classic Marlborough vintage.

Meanwhile, at Wairau River Wines, uneven flowering and low berry numbers on some blocks have resulted in

WILLIAM CROSSE | MEDIATION • DISPUTE RESOLUTION • SUCCESSION PLANNING

• Professional Member Australasian Resolution Institute • NZW Independent Expert for grape supply disputes • 33 years experience in wine industry • Full confidentiality assured Email: william.crosse@xtra.co.nz | Mobile: 021 365773

12 / Winepress February2021

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Before leaf removal

The Gentle Discovery Growing Sauvignon Blanc with contact fungicides

By Chris Henry, Henry Manufacturing Ltd After leaf removal

The viticultural method of growing the Sauvignon Blanc vine is unique, producing the high-quality flavour characteristics that Marlborough is renowned for. But it comes with its own particular issues...

The vine is heavily cropped, irrigated up to harvest and grown on highly fertile soils, normally on a 3 or 4 cane VSP trellis – the ‘Sumo Wrestler’ of vines.

The leaf layers create an almost impenetrable barrier to achieve good spray deposition onto bunches – critical for contact materials. The shading creates conditions for the early development of Grape Powdery Mildew – leading to crop rejection and secondary diseases such as Botrytis (slip skin) and Sour Rots. The industry currently depends on synthetic chemistry to allow it to grow this way.

This is our third season of research trials in this area And once again I’m fortunate to be working with Mike Trought, Mark Allen, Jason Flowerday and others. Last season, we studied the effects of early shoot thinning practices. This season we: • Compared 4 cane VSP vs Scott Henry (splitting the canopy) • Undertook ‘ultra early’ removal of basal leaves on both trellis systems • Assessed early mechanical leaf removal.

Results: 4 cane VSP vs Scott Henry Visually, the Scott Henry method provides considerably improved bunch exposure, and a much less congested canopy when compared to VSP and, in my opinion, would allow contact fungicides to be effective. Scott Henry certainly requires a higher level of management and cost, but the advantages for cropping, disease control (reliable harvest) and plant health make commercial sense.

Delegat are commended for their Scott Henry expertise and practice.

Ultra early basal leaf removal This failed to produce any additional bunch exposure after flowering on either trellis system, hence further research was not undertaken.

Mostly whole leaves removed

Early mechanical leaf removal Is another way of exposing bunches during the critical period for fungicide applications. Late last year I attended a demonstration of an older style (drum roller) Pellenc leaf removal machine which did an excellent job mid flowering; it was gentle on the vine, no inflorescences were damaged, a good level of leaves were removed (including around the head), excellent bunch exposure was created, but remaining leaves provided filtered light. Partial cover returned in two weeks, complete cover in three. If I had not seen it myself, I would have been sceptical.

A week later, I attended a demonstration of four different leaf removal machines on 4 cane VSP. None were gentle enough or performed well enough for use at this early growth stage.

However, I believe the older style Pellenc machine is a good commercial option, and once the vine has grown more, any of the other machines will provide sufficient bunch exposure for contact fungicides, while allowing enough leaf cover to produce the flavour profiles required for ‘classic’ Marlborough Sauvignon Blanc.

No damage to remaining leaves and inflorescences Next season we will validate the early leaf removal in a trial setting.

Any Marlborough grower is invited to participate as part of research.

Call Chris Henry on 027 294 1490 email chris@henrymanufacturing.co.nz www.henrymanufacturing.co.nz Winepress February 2021 / 13

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slightly reduced crop levels, but enthusiasm levels going into harvest are high. Operations manager and winemaker Nick Entwistle says it’s his favourite time of year. “Harvest is such a great time for the industry and what we work hard all year for. You get one shot at it and it’s stressful, but we all love it,” he says. “We are very positive about this harvest.”

Taking Covid-19 out of the equation, last year’s vintage was one of the greats, according to Nick, with fantastic fruit quality and excellent wines. “We plan to build on the success of last year and keep the momentum going,” he says. “Like most wineries, we looked at improving systems on the back of Covid-19 and the bottom line was to keep everything simple. Digital technology helped enormously with streamlining processes and particularly with avoiding paperwork which can get lost or carry Covid.”

Wairau River Wines was already well set up to deal with the lockdown bubble situation, given their practices and protocols around personal hygiene, split shift and infectious disease, says Nick. “The changes we had to make last vintage were not above and beyond us,” he says.

“Accommodation was an issue and we will reduce that risk this year by making sure all our interns are all together rather than in shared accommodation – just in case.”

Staffing wise, Wairau River Wines was “pretty good”, having had some working holiday visas extended, Nick says. However, they are somewhat light on experience, being unable to bring in skilled workers from overseas.

Instead, they have trained up their own staff and put some into supervisory roles to ensure things run smoothly over harvest, he says.

Out in the vineyards, summer work appears to have been completed largely on time, according to Awatere grape grower Guy Lissaman, from the Marlborough Labour Governance Group. Lighter crop yields, mostly due to frost and poor flowering, had limited the amount of hand crop thinning required.

Growers and wineries were now looking ahead to winter pruning, which is a worrying time, says Guy. “There are still nowhere near enough workers for winter pruning.”

While Recognised Seasonal Employer (RSE) scheme employers and vineyard contractors are already planning

14 / Winepress February 2021

ahead for winter pruning, uncertainty remained around the number of experienced workers available. “A positive is that 2,000 new RSE workers will be travelling to New Zealand to assist with harvesting of horticultural crops and winter pruning – that picture will evolve over next few months,” Guy says.

Of those 2,000, the numbers coming specifically into Marlborough were as yet unknown, as most would go to pick apples and kiwifruit in other regions first. Guy encouraged grape growers to talk to vineyard contractors regarding their pruning requirements.

Keeping in touch with contractors was key for Whitehaven viticulturist Jess Wilson in the lead up to harvest. “We are looking on track with staffing for our vineyard work but it is important to keep in touch with the contractors to make sure. For hand picking we are looking all right,” she says. From a fruit perspective, the hot and dry conditions had resulted in clean and healthy crops although yields were a bit of a mixed bag. “We had a rough start with the two frosts and then patchy flowering, and overall yields are down but the upside is fruit is looking great.”

As far as Covid-19 goes, the systems Whitehaven put in place last year will be kept on in case of a further outbreak.

“It was all quite simple stuff and it makes sense to keep those systems in place.”

Sam Rose and Nick Enwtistle

EDUCATE

Wine Work Growing domestic talent CONCERNS AROUND labour shortages for winter pruning are “a common theme” in New Zealand’s winegrowing regions, says New Zealand Winegrowers external relations manager Nicola Crennan. “We are already thinking about how to fill the likely gaps.”

When it comes to ensuring sufficient numbers and skills for the 2021 vintage, Nicola says New Zealand Winegrowers (NZW) and the Ministry for Primary Industries (MPI) have worked collaboratively to ensure an attracted, trained and retained workforce. “We have stood up some amazing industry-led, Government supported attraction campaigns for seasonal labour needs, targeting Waiheke Island, Marlborough cellar hands and the next campaign for Central Otago’s harvest,” she says.

Nicola says the campaigns - including a digital campaign to attract vintage workers to Marlborough and Waiheke, a Central Otago picking campaign and a digital and billboard promotion of career and training options -

Cellar hand 'taster day' A cellar hand “taster day” held in Marlborough last month has led to wineries recruiting staff, and new students signed up for a cellar operations course targeting the 2021 vintage. Nelson Marlborough Institute of Technology (NMIT) curriculum manager for primary industries, Pam Wood, says the taster day – organised

by Wine Marlborough, funded by the Ministry for Primary Industries, and delivered by NMIT – exceeded their expectations. Around 40 prospective cellar hands attended, including people who had lost work because of Covid-19 and found winery work as a result of the open day’s meet and greet with wine companies.

NMIT also invited its current students, including those in the Bachelor of Viticulture and Winemaking programme, “and I understand the wineries were delighted to get some additional staff for vintage 2021 as a result”, says Pam. She was also happy to have more

complement NZW’s career pathways work and advertising of taster and career courses by Lincoln University, the Eastern Institute of Technology and Nelson Marlborough Institute of Technology (see sidebox). “It has been a fantastic example of harnessing industry and stakeholder collaboration.”

And while the push has been accelerated by the impacts of Covid-19, with borders closed to the usual international winery workforce, she sees long-term benefits from the campaigns. “The willingness of industry to take on an increased number of Kiwis we hope will translate into a bigger talent pool for future roles.”

Nicola says NZW is designing a post vintage survey for the vintage workforce to find out how they found out about the roles, what their experience was and whether it has triggered an interest in an ongoing career, “which we will use to help inform a post vintage discussion on our future workforce”. people sign up for NMIT’s new Level 3 Cellar Operations course, which has been designed to enable students to work within the industry while they study. Classes pause altogether for up to eight weeks of harvest, and students are assisted in finding a paid practical vintage placement, making the taster day a perfect opportunity to matchmake.

Pam says the taster day shone a light on cellar hand roles, with six wineries in attendance, presentations from some winery staff on their career journey, and a visit to the Lawson’s Dry Hills and Pernod Ricard wineries. “That enabled those in attendance to gain an immediate insight into winery operations on two different scales.”

The success of the day means they are likely to make it an annual event, “to link potential staff with local employers whilst promoting our programme and training options”, Pam says. “Kiwis have the opportunity to play a huge part in the wine industry going forward.”

Winepress February 2021 / 15

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Waste Lines Giving winery waste the right treatment MANAGING WINERY waste sustainably, both economically and environmentally, requires vigilance, says Rapaura Springs’ waste management manager Pat Pacey.

“We’ve consistently had to look at our infrastructure and our processes.”

The Spring Creek winery’s waste water is collected, then settled before going through a bioreactor to reduce the biological oxygen demand (BOD). Through the waste management process, the BOD count is reduced to 50 parts per million (ppm), well below the Marlborough District Council’s requirements of 5,000ppm for BOD, says Pat. “The water is then sent through a membrane filter to remove the particulate matter. The solids are then collated for mulch and the treated water is used for irrigation.”

“Managing our waste water is an ongoing process and we are continuously looking for ways to improve.”

Pre-treated and post-treated wastewater at Rapaura Springs.

Photos Richard Briggs

Pat Pacey One of the challenges they have had to work through, “as with any waste stream”, is to manage the smell generated during the treatment process, he says.

His advice to other companies looking for greater compliance is to be prepared to invest in good equipment.

“Managing our wastewater is an ongoing process and we are continuously looking for ways to improve.”

Rapaura Springs marketing manager Joanna Glover says the brand is named for the springs that flow through the company’s home vineyard. “These springs originate in the Southern Alps - the purity of this water is a reminder that we have a duty to protect our water and take care of our land.”

She says people increasingly want to understand what they’re consuming, where it comes from and how it is made. “The sustainability of our production process is an important part of this equation.”

16 / Winepress February 2021

Rapaura Springs takes its water treatment seriously.

PROTECT

Compliance Matters NEARLY HALF the Marlborough wineries monitored by the Marlborough District Council in 2020 were fully compliant with their waste discharge conditions, with 47% given a green light rating. Another 21% of wineries (eight of the 38 monitored) were rated technically non-compliant, which meant the breach (such as a failure to keep records) caused minor or no adverse environmental effects.

Of the nine wineries rated non-compliant with one condition or rule, and the three wineries non-compliant with two or more conditions or rules, the main areas of non compliance were pH parameters exceeded, discharge within Soil Sensitive Areas, ponding, and waste water or soil sampling results exceeding parameters, says Marlborough District Council (MDC) monitoring programme coordinator Rachel Neal. However, three of the wineries deemed noncompliant for discharging waste within a Soil Sensitive Area, are able to continue doing so until the Proposed Marlborough Environment Plan comes into force, because of existing use rights.

Rachel says wine companies need to ensure their processes are compliant as the industry heads into harvest.

“While there has been increased awareness around managing both solid and liquid waste, it is very important to keep on top of reviewing current practices and systems to make sure everything will be well managed during vintage.”

Wine Marlborough will hold a seminar on ensuring winery waste water compliance for the 2021 vintage at 10am on February 16.

Please RSVP to advocacy@winemarlborough.nz

Waste water guide Is the disposal area located within a Soil Sensitive Area?

Check at maps.marlborough.govt.nz/smartmaps •Is the disposal area located within 50 metres of a bore?

Check the Well Locations Smart Map. •Is the disposal area located within 20m of a river, lake, significant wetland, drainage channel or within 10m of property boundaries?

•Is the disposal area large enough to not exceed the discharge rate and soil moisture field capacity?

• Do you have pH monitoring in place to ensure that the pH is between 4.5-9 prior to being discharged to land?

Remember to keep records to demonstrate the pH level and note any adjustments made.

Please note: It is important to have sufficient storage available in order to defer discharges when adverse weather conditions occur.

Grape marc storage and leachate collection Whether you store and manage your grape marc waste yourself or contract another party to take and manage your grape marc waste, you are responsible for taking measures to ensure plan requirements and the Resource Management Act 1991 are met. Important factors to consider are: • Is the grape marc located within a Soil Sensitive Area?

• Is the grape marc located within 50m of a bore?

• Is the grape marc located within 20m of any surface water body?

• What is the moisture content of the solid waste?

• Are there measures in place to prevent rain and runoff entering the grape marc?

• Is there sufficient leachate collection in place?

• Is the grape marc covered?

To avoid adverse effects, it is recommended to store grape marc solid waste on an impermeable surface with an impermeable leachate collection system.

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PROTECT Judges in Hunter’s Wines native grove

Green Leaders Cawthron Marlborough Environment Awards 2021 SOPHIE PREECE

MARLBOROUGH’S ENVIRONMENT Awards are a chance to showcase initiatives “that often go under the radar”, says judge Andy Frost. “It is great to see more wineries are taking an interest in the environment they’re operating in.”

There are three entrants in the wine industry category of the Cawthron Marlborough Environment Awards 2021, with Lawson’s Dry Hills, Hunter’s Wines, and the Bragato Research Institute (BRI) each showcasing sustainability measures. “All three entries in the wine industry category were ahead of their time when they started,” says Andy.

“And projects such as Hunter’s and Lawson’s Dry Hills are now seeing the marketing edge that can be achieved as well as the environmental benefits.”

Wine Marlborough sponsors the wine industry category of the awards, and general manager Marcus Pickens says he’s always impressed by the diversity of the entries, and the depth of commitment to improving processes of making the natural habitats around vineyards and wineries better.

“These days sustainability is regularly discussed around board tables and management meetings, but many people in our industry have been on this journey for decades.”

Hunter’s started planting a native bush area at its Rapaura Rd winery and cellar door 20 years ago, and now tōtara, horoeka/lancewood and kōwhai tower overhead, while harakeke planted on the western boundary helps soak up treated winery waste water. Judges heard that bird life has increased exponentially, and visitors also appreciate the opportunity to walk through the native bush.

Hunter’s managing director Jane Hunter says the plantings encompass much of what the company is about.

“We very much want to showcase Marlborough and the environment.” She says when they planted the gardens, they knew it would help with their sustainability goals, but hadn’t expected the warm response from visitors, many of whom take time to stroll through the established native grove, or the appreciation of Hunter’s staff for the plantings. “They have really struck a chord with people.”

Innovation and sustainability are part of the DNA at 18 / Winepress February 2021

Lawson’s Dry Hills, says General Manager Sion Barnsley.

“It has very much been a long-term thing for our business.”

Founder Ross Lawson was a leader in the 2001 initiative to convert New Zealand wine companies to use screwcaps rather than cork, to ensure quality and reduce wastage of wine. Ten years later, Lawson’s Dry Hills was one of the first wineries to achieve ISO 14001 accreditation, which encompasses sustainability measures across the whole business. Power and water use has been substantially reduced, bottles and packaging have a high recycled content, and they are constantly finding ways to reduce plastic use, judges heard. “We have seen real benefits across our business,” says Sion. “It has made us think smarter.” The company is now focusing on becoming carbon neutral by March, through ISO14064 accreditation, “and we are looking forward to achieving this latest step in our sustainability journey,” he adds.

The third entrant is a newer kid on the block, but the BRI’s cutting-edge winery, launched last year, is a benchmark for sustainable building. The research winery is signed up to the Green Star building programme, which is an accreditation tool to support environmentally sound and efficient design, construction and use. The project team called on a wide range of wine industry experience and building knowledge to ensure a facility to meet the needs of scientists and wine companies, says chief executive MJ Loza.

The judges recognised “strong potential for the ideas and innovation that went into the BRI research winery to be replicated by commercial wineries”.

The entrants show that “scale can be big or small, but still beneficial, and can rub off on others,” Andy adds. “It’s a privilege to go behind the scenes and find out first-hand the work that’s being done for the environment. Now it’s the job of the awards to help share that experience.”

Twenty-six entrants across seven categories will be showcased at the Cawthron Marlborough Environment Awards Dinner on March 5 at the Marlborough Convention Centre. For more information and ticket go to cmea.org.nz

CELEBRATE

H2O

Winepress February 2021 / 19

PROTECT

Forgotten Corners Making an entrance statement CATHIE BELL

KEGWORTH ESTATE has been in the Rose Family since 1903, and these days is the base for Rose Ag, run by the fifth generation on the land. Last October, after much planning, the Roses decided to develop a native garden at the entrance to the St Leonards Rd property, wanting to create an appealing welcome, while also doing something environmentally friendly, to be enjoyed by future generations.

A total of 0.3 hectares of the area have been planted with roughly 900 young native plants, in a project that Tim says has “evolved” well beyond the original plan, as issues such as phone and power cables were worked around.

“The ground was very compacted, but thankfully we had the use of machinery available such as a hole borer that saved us a lot of time and effort.”

Three generations of the family were involved in the planting with Val Rose – Tim’s mother – and her grandkids helping as well. Species range from small grasses and daisies, horoeka/lancewoods and dwarf kōwhai, to tōtara, tī kōuka/cabbage trees and mataī. The plants are protected by guards from FuturEcology in Nelson, which naturally break down over time. “Being quite exposed here, we wanted to give the plants the best opportunity to get ahead and be protected from Marlborough’s wellknown norwester winds,” says Tim. Thick mulch surrounding the plants keeps in a good amount of moisture, helping them to establish. “We had approximately 30 tonnes of mulch

20 / Winepress February 2021

Vaughan Rose, Tim Rose and Tracy Rose-Russell. Photo Cathie Bell

delivered and it just disappeared across the site.”

Tim says Rose Ag is trying to move away from the monoculture of winegrowing, to focus more on the environment and biodiversity. They have 100ha of their own vineyards, with a quarter in inter-row planting this year. “Some is sunflowers, some is with wildflowers. Marlborough is

“We’re farmers essentially, that’s our heritage, we are trying to bring this back into our practices.”

Tim Rose pretty well-known for growing grass between the vines, we’re trying to help change that.” They’re essentially farmers, he adds. “That’s our heritage.

We’re trying to bring this back to our practices.”

The company also has 20ha of organic vineyard, adding diversity to the portfolio. “It enables us to learn and prepare for those days when some herbicides are not going to be around,” Tim says.

A key part of the diversity planting is to attract native birds to come through their land as well, and Tim’s brother Vaughan says he has really noticed a boost with the inter-row planting.

As well as the Rose Ag staff, the family relied on outside expertise, including Mike Aviss from the Marlborough District Council and Kate Vavasour from Vavasour Landscapes, says Tim. Greening Marlborough, a funding programme initiated by the Marlborough Landscape Group (see facing page) helped with the project as well.

Tim encourages others to try out native plantings, regardless of expertise. “There are a lot of people in Marlborough willing to share their knowledge and experience, and the best way to build up experience is to try it… We are keen to do the same on other parts of our vineyards around the district. We believe it adds value to properties and makes them a lot better environments to work in.”

Undervine plantings

PROTECT

Marlborough Landscape Group SOPHIE PREECE The group tasked with tackling biodiversity in Marlborough’s vine country no longer has wine industry representation.

Former grape grower Willie Crosse has stood down from the Marlborough Landscape Group after several years on the committee, having sold his vineyard last year. But he says it is imperative that industry members put up their hand to be involved in the group, which was established in 2003 in reaction to vineyard development and reduced biodiversity.

Over the years it has assisted wine companies with advice and funding, to ensure a more diverse landscape for the community and environment, says Willie. “The wine industry needs a bit of a champion to make sure some of that money is allocated to vineyard plantings.”

Viticulture needs social licence to operate, and helping care for the environment is part of maintaining that, says Willie. Increasing biodiversity is also about meeting the demands of consumers, he adds. “From a marketing point of view, it’s good that we are establishing more native plantings around Marlborough.”

The Marlborough District Council (MDC) facilitates the landscape group, which has representation from several industries. In 2019 the group launched Greening Marlborough, to assist landowners with the establishment of native plantings on forgotten corners, riparian areas and along vineyard boundaries. Last year the MDC launched Working for Nature/Mahi mō te Taiao,

which combines the former Tui to Town and Greening Marlborough initiatives to increase plantings across the province. Willie says Greening Marlborough received great buy in from the wine community, and he hopes its new iteration – which the Landscape Group feeds into – will receive the same support.

As well as planting schemes, the landscape group is involved in plans for a new regional park along the banks of the lower Wairau River, says Willie. He says there has been a boost in wine industry biodiversity plans and plantings over recent years, as members gain more understanding of the benefits to the environment and community, as well as in the marketplace. “Like all these projects, it is much easier when the sentiment is right and ready for it to happen.”

For more information, contact Bev Doole at bev.doole@icloud.com

“It is much easier when the sentiment is right and ready for it to happen.”

Willie Crosse - Photo by Jim Tannock

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Winepress February 2021 / 21

CELEBRATE Photo Scott Hammond/Stuff

Generation Y-ine Inspiring Māori STEM scholars SOPHIE PREECE

WHEN ANNALEISE Faint looks ahead at the opportunities of science, she also looks back to the perspective of her Māori ancestors. “I want to learn as much as I can about science but also want to learn, what was our ancestors’ point of view and how does that influence our knowledge? It can open new doors that might not even be considered.”

This year Annaleise will undertake her second year at Massey University, where she is majoring in molecular biology and biochemistry. But she has has spent the past three months on an internship at the Bragato Research Institute (BRI), through a Pūhoro STEM summer internship.

The scholarship – part of Pūhoro’s drive to support young Māori in science, technology, engineering and mathematics – saw her working with the BRI and Plant & Food Research in Marlborough, both in the research winery and out in the field. It then took her to Lincoln University, where she worked with Dr Darrell Lizamore, the BRI’s Principal Research Scientist for grapevine improvement.

Covid-19 meant much of Annaleise’s first year at university was remote, with little of the hands-on lab work she’d expected. She’s made up for that in recent months, getting plenty of experience in the lab and vineyard to help progress wine research, despite knowing very little about the industry when she arrived. Meanwhile, the BRI has Launched in 2016, Pūhoro is a complete science, technology, engineering and mathematics pipeline for young Māori that supports engagement from secondary school, through tertiary education and into employment.

Today, the academy fosters the development of over 800 Māori students, representing more than 80 iwi throughout the nation, and is focussed on revitalizing Mātauranga Māori within STEM.

22 / Winepress February 2021

“These resources try to focus on how we can teach ideas based on what our ancestors used to do.”

Annaleise Faint welcomed the insights Annaleise brings to the research team, which is in the early stages of progressing Vision Mātauranga, the Government’s science policy framework, designed to unlock the science and innovation potential of Māori knowledge.

BRI Chief Executive MJ Loza says Annaleise’s internship reinforced the “untapped opportunity” for Mātauranga Māori to contribute to science in the wine industry. “As a new organisation, we are beginning our first wave programmes and projects that collaborate with Māori wineries and growers.”

Annaleise’s intrigue with the knowledge of her Māori ancestors began when she started to learn te reo Māori at high school, beginning a journey that would entwine her love of science with curiosity around her people’s traditions.

That journey accelerated when she joined Pūhoro, and connected her lifelong love of science with her emerging engagement with Māori culture.

Meanwhile, Annaleise was also forging a name as a squash player, captaining the Trans-Tasman Secondary Schools competition for 2018 and 2019, and competing in the 2018 Junior Worlds Championship in Chennai India, where she placed top 50 in the world for under 19. The same year, her relationship with Pūhoro saw Annaleise travel to NASA in the United States, meeting with astronauts and Native Americans, on a trip that fuelled her aspirations for a career in STEM careers “and enriched me culturally”, she says.

EDUCATE

“As a new organisation, we are beginning our first wave programmes and projects that collaborate with Māori wineries and growers.”

MJ Loza

Last year, Annaleise was offered a much soughtafter US college squash scholarship to attend Dickenson University in Pennsylvania – a plan foiled by Covid-19.

“I’m disappointed I’m not going, of course, but I’m thrilled to be selected for the internship with BRI,” she said on her arrival in Blenheim in November. “It’s a great opportunity to do hands-on work in the research field. I’m grateful that creating this internship is another way Pūhoro has positively impacted my studies.”

As well as her own university studies, Annaleise has been working with Pūhoro as a tutor and in developing NCEA resources for Levels 1-3 science subjects that are

Mātauranga Māori inspired. “It’s about revitalising te reo and Mātauranga Māori, normalising it and making it sustainable,” she says. For her, the resources are another opportunity to help ensure more proud Māori scientists, tapping into the latest science as well as the insights of their ancestors. “In school they are taught the western idea – these resources try to focus on how we can teach ideas based on what our ancestors used to do.”

The resource writing and tutoring has helped Annaleise channel her focus. She’s long known her career would be in science, but had swung from vet to doctor to scientist in her aspirations. Now she’s certain she will be an educator, working in a Māori medium school teaching biology and chemistry. “I have found that I am passionate about teaching and helping students reach their potential.”

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Winepress February 2021 / 23

PROTECT

Biosecurity Watch Go hard, go early – Covid and the New Zealand Biosecurity System SOPHIE BADLAND

IN THE past year, biosecurity has been well and truly thrust into the global spotlight with the rapid worldwide spread of SARS-CoV-2, the virus causing the respiratory disease commonly known as Covid-19.

At the time of writing this column, there had been 95.2 million reported cases worldwide, and more than two million deaths. While in New Zealand we are somewhat fortunate to so far have avoided a mass outbreak of the kind that overwhelms hospitals and medical centres, most other countries have not been so lucky and life in those places is very different now to what it was even a year ago.

Compulsory mask-wearing, social distancing, multiple lockdowns, travel bans and disruptions, mandatory isolation and seeing friends and family not in person, but via a computer screen, are all becoming a normal part of life frighteningly quickly.

New Zealand’s Covid-19 situation to date somewhat parallels our biosecurity system, which is widely recognised as being world-class. The system is designed to be a net, not a wall. As good as the system is, the sheer volume of people and goods usually arriving on our shores from all over the

“The lessons every single one of us have learned from the Covid experience can (and should) be applied to other unwanted pests and diseases.”

world means inevitably some pests and diseases will slip through - as Covid-19 did. Although we all knew it was coming, there was not a lot of time to undertake readiness planning, and it took some time before the New Zealand Government was able to gain reasonable control of the situation.

Initially once a detection occurred, the patient was isolated and restrictions placed on their movement and others close to them were tested and also isolated. Anyone elsewhere in the country experiencing symptoms, or who had been in contact with the confirmed cases, were urged to go and get tested. When community transmission of Covid became apparent, it was realised that these measures were not enough to eradicate the disease or even prevent it spreading further. As a result, strict restrictions and testing were put into place at the border, and the Alert Level system was introduced, resulting relatively quickly in a nationwide lockdown.

The current measures for Covid more closely resemble the way the New Zealand biosecurity system usually functions. Before coming into New Zealand, people must now complete pre-border checks – Covid tests, supply the appropriate documentation, and make arrangements for a place in managed isolation and quarantine (MIQ). The biosecurity system also requires pre-border documentation, manifests, declarations, phytosanitary certifications, and sometimes treatment or testing of goods prior to import or arrival.

In the normal course of events, much biosecurity verification, inspection, testing and treatment occurs at the border. Quarantine officers screen and inspect risk goods declared by travellers and importers, a shipping container hygiene system is in place, aircraft must have a current disinsection certification and detector dogs and x-rays are used to detect risk items that have not been declared

IF YOU SEE ANYTHING UNUSUAL

CATCH IT . SNAP IT . REPORT IT .

Call MPI biosecurity hotline 0800 80 99 66 24 / Winepress February 2021

PROTECT Photo by Peter Burge

(intentionally or not). All imported goods, plant material and animals are, upon arrival, sent directly to approved transitional or containment facilities, where inspection and verification of treatment or testing can be carried out.

These facilities must have operators and approved people trained in biosecurity, and they are audited regularly. This is very similar to the on-arrival testing and direction to MIQ facilities for travellers currently arriving into New Zealand.

The mantra of ‘go hard, go early’ we have all become familiar with thanks to Covid is also applied to incursions of high-risk organisms post-border. Biosecurity New Zealand’s response team can be operational extremely quickly (within 24 to 48 hours of a detection), particularly in situations where readiness planning has already been done or a successful response to the unwanted organism has been achieved previously (for example, Queensland fruit fly). A biosecurity response generally requires the fast and efficient co-ordination of many people and resources in an effort to stamp out or eradicate the unwanted pest or disease and is most often only possible when pest population or disease levels are low, affecting few individuals or sites. While this can be expensive and time-consuming, allowing the pest or disease to multiply to a level where it becomes widespread and requires ongoing management generally proves more expensive and time consuming, hence the ‘go hard, go early’ approach to incursion. Again, we are now seeing this approach extended to Covid-19; as soon as community transmission appeared again in Auckland in mid-2020, an Alert Level 3 lockdown was put in place to allow tracing to occur, while preventing further spread.

If New Zealand’s Covid-19 experience has highlighted anything, it is that the importance of having good biosecurity systems and plans in place pre-border, at the border, and post-border cannot be underestimated. As we watch other countries yo-yo in and out of lockdowns, and see families separated, businesses failing, job losses soaring and mask-wearing and social distancing becoming the norm around the world, it is hard not to feel huge pride in what our country has been able to achieve to date. The lessons every single one of us have learned from the Covid experience can (and should) be applied to other unwanted pests and diseases, which can also have devastating consequences for those people, businesses and industries affected by them.

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Winepress February 2021 / 25

Industry News Go You!

MarlboroughNZ

New Zealand Winegrowers will hold a Go You! Workshop in Marlborough on February 25, as part of a national series. Leadership and communities manager Nicky Grandorge says the objective is to help boost morale, and to “reignite enthusiasm” after a tough 2020, with all its Covid-19 stresses. “The idea is to help people reset themselves and reset their goals after all the cancellations and extra challenges last year,” she says. “We want the workshops to enhance mental wellbeing and resilience in the wine industry and provide tools and resources to support this.”

Nicky says everyone working in the wine industry needs a boost and she hopes to see people from all roles and of all ages at the workshop. She encourages managers to attend, so they can assess mental wellbeing support within their organisations. “We want to encourage everyone in our industry to look out for each other and look after themselves, and to help individuals feel upbeat and motivated.”

Marlborough’s Fiona Fenwick will also speak at the workshop, with the goal of ensuring people are inspired when they leave. Her presentation will include goal setting and short-term plans, adaptability and self belief. The workshop, in the lounge at Wither Hills, starts at 4pm and runs for around an hour and half. The cost is $25 and you must register in advance on nzwine.com/goyouworkshops

Winery Wastewater Seminar

Les Nuits Romantiques

Marlborough District Council monitoring programme co-ordinator Rachel Neal will lead a seminar on ensuring winery wastewater compliance for the 2021 vintage. The Winery Wastewater Seminar is at 10am, Tuesday February 16, at the Marlborough Research Centre theatre, 85 Budge Street. Please RSVP to advocacy@winemarlborough.nz.

Celebrate Valentine’s Day at Clos Henri, with the annual Les Nuits Romantiques outdoor movie screening on February 12, from 7pm. The ticket includes a glass of wine, picnic bag of treats and a French film with English subtitles. This year’s movie ‘Roxane’ is centred on Raymond, a chicken farmer in Brittany who finds himself threatened with bankruptcy when the big supermarkets decide to cut out the local farms from their trade.

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South Island Cheese Festival Bringing together some of New Zealand’s best cheese producers - including Cranky Goat, Thorvald, Little River, Via Vio and Charing Cross Cheesery - the inaugural South Island Cheese Festival will be held at Clos Henri on February 6. There will be wines on hand, along with food stalls to compliment the cheese, enabling “epic cheese plates”, say organisers. For more information, go to Marlboroughnz.com/events/

Wine Collective Direct A new online wine marketplace has been launched in New Zealand, to help producers of premium wines increase their profitability by selling direct to customers. Wine Collective Direct has been established by Grant Rimmer of nzwinehome, which is a specialist international wine delivery provider. He says Wine Collective Direct will “exponentially extend” the reach of wine companies, by enabling seamless Direct to International Consumer (DTiC) sales in the “historically difficult” premium and ultra-premium market segments. “We’re delighted to be announcing this exciting development for the New Zealand wine industry at a critical time,” he says. “In recent years, producers across New Zealand have invested heavily in wine tourism to reach high-end international consumers with a thirst for rare and limited production wines.” In 2019, New Zealand Winegrowers reported that 776, 599 international wine tourists visited New Zealand and spent $3.26 billion, says Grant. But Covid-19 has pulled that market out from under their feet. “Acting collectively, we are stronger, and will go further globally together,” he says. New Zealand wine producers are invited to register to the DTiC marketplace in February before the initial market launch in Australia and Hong Kong at the end of March. winecollective.direct/

An Evening with Méthode Marlborough Tickets are on sale for the Méthode Marlborough Day ‘Progressive Evening’ on Friday March 26. The event includes a sparkling introduction to 12 innovative and premium producers over three locations, and will showcase the best of Marlborough’s sparkling wine industry during a social, relaxed and delicious evening. The ticket price includes continuous food and wine service, return bus travel (via Seymour Square) and live entertainment. methodemarlborough.org

Misty Cove The Misty Cove Long Lunch will showcase the best Marlborough has to offer, say organisers. The event includes Marlborough cuisine from Feast Merchants, live music from Sarah Brown and wines from Misty Cove. Return bus transport from Seymour Square to Misty Cove is included in the ticket price as well as lunch, drinks and entertainment. mistycovewines.com

David Armour David Armour has joined the Bragato Research Institute (BRI) as a research programme manager, with a focus on vineyard ecosystems and a project looking at Pinot Noir quality and productivity. David completed a PhD in plant genetics and breeding at The University of Queensland, where he also co-bred several commercial lucerne varieties. In 2015 David moved to New Zealand and spent four years in the innovation team at Zespri, working on pest management for market access, new growing systems, and digital counting technologies.

Following this, David started a research and development consulting business to focus on the delivery of science into growers’ and post-harvest operations. David says he relishes the theoretical and practical challenges of delivering higher yield, quality, taste, and reduced environmental impact in horticultural crops. “BRI offers the opportunity to apply my skills and passion in the wine industry, broaching similar challenges in viticulture from new angles.”

Winepress February 2021 / 27

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

To have your event included in the March Wine Happenings, please email details to sophie@sophiepreece.co.nz by February 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

FEBRUARY 1 Marlborough’s Summer Feast - February and March (see page 10) 4 Summer Cruise & Dine - Marlborough Tour Company and Clos Henri – From Picton, 5pm to 9.30pm every Thursday in February - marlboroughnz.com/events/ 5 New Zealand Rosé Day - @sipnzwine 6 South Island Cheese Festival at Clos Henri, 10am to 4pm - marlboroughnz.com/events/ 6 Misty Cove Long Lunch - mistycovewines.com 7 Forrest Wines Sunday Sessions. Every Sunday, from 1pm to 4pm, until February 28 - marlboroughnz. com/events/ 8-12 New Zealand Wine Week (see page 26) 12 Les Nuits Romantiques at Clos Henri (see page 27) 13 Summer Vines Festival. marlboroughnz.com/events 12 Savour in Marlborough, 5pm-8pm in the Blenheim CBD - marlboroughnz.com/events/ 14 Framingham Sunday Session – 2pm to 6pm - marlboroughnz.com/events/ 16 Wine Marlborough pre harvest Winery Waste Workshop (see page 26) 20 Vinyl in the Vines at Lawson Dry Hills, 4pm to 6pm - marlboroughnz.com/events/ 23 Wine Marlborough Pre-Harvest Field Day, 3pm to 4.30pm, Rose Ag, 41 St Leonards Rd 28 Framingham Sunday Session – 2pm to 6pm

Summer Cruise & Dine Feb 4

28 / Winepress February 2021

Misty Cove Long Lunch Feb 6

Les Nuits Romantiques Feb 12

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