Winepress - February 2024

ISSUE NO. 350 / FEB 2024

WINE TOURISM

THE OFFICIAL MAGAZINE OF MARLBOROUGH WINE

VINTAGE 2024

CLIMATE ACTION

ALEX JUDD

Photo: Jim Tannock

marlboroughwinenz.com

Fairhall, 113 Booker Road Exquisite Marlborough Lifestyle Set upon stunning Marlborough, showcasing breathtaking panoramic views of the surrounding vistas lies this serene lifestyle property. Spanning over 17.1 hectares, comprising of 8.1 hectares dedicated to pinot gris and sauvignon blanc. While the remaining expanse is made up of rolling paddocks, a wildlife planted reservoir, landscaped grounds and enchanting gardens, creating a haven of serenity. Located only a short distance from Blenehim CBD and the idyllic Marlborough sounds meaning location truly doesn’t get any better. The architectural home built by David Reid in 2006, features three spacious living areas, providing ample space for relaxation and entertainment. Three generously proportioned double bedrooms catering for comfort and privacy, ensuring a retreat for every member of the household. Abundant storage throughout the home speaks to practicality, while a dedicated office space accommodates the demands of a modern lifestyle.

With a commitment to year-round comfort, the residence is double glazed enhancing insulation and heated by a log fire and heat pump. The inclusion of sliding doors seamlessly connects the interior with the captivating outdoors. The indoor-outdoor flow invites residents to embrace the scenic splendour that defines this property. The revenue of the property lies within the 8.1-hectare vineyard, planted with precision in 2004. Currently under contract with a well-known company with a commitment to continue fruit purchase for a further year or more should the property buyer wish, providing security and ensuring a continued income. With a sizable water right, this property safeguards its future as an asset, securing peace of mind for the discerning purchaser. Homes of this caliber and distinction rarely grace the market, the vendors have cherished the uniqueness of this property, however the time to downsize has been made. The opportunity to call this stunning setting 'home' is now extended to those seeking a residence that marries serenity, privacy, and a fruitful lifestyle. This residence is not just a home but an embodiment of a Marlborough lifestyle.

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Michael Meredith Forrest Wines. Photo Richard Briggs

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10

this issue...

REGULARS

FEATURES

3 Editorial - Sophie Preece 4 Vantage Point - EECA Story - 20 Winery Johanneshof Cellars

10 Wine & Food Festival

Keeping the Marlborough Wine & Food festival menu “fresh” requires constant innovation.

This year’s attendees will be spoilt for choice, with two popup restaurants, four celebrated chefs in the Culinary Pavilion, and a showcase of premium local produce.

20

22 Generation Y-ine - Alex Judd Watch - 12 Vintage 2024 24 Biosecurity Marlborough could be facing Jim Herdman 26 Industry News 28 Wine Happenings Cover: Marlborough Tour Company customers are eager to try local wines while cruising the Marlborough Sounds.

We talk to the tour operator, as well as cellar doors, about a wine tourism reset.

Photo Jim Tannock. See page 14.

a significant drop in yields this season, perhaps offering a timely 'reset' for the wine industry.

14 Wine Tourism

Covid-19 was the perfect opportunity for Marlborough cellar doors and tour operators to think about what they offer wine tourists, and how. In the midst of the busy summer season, we talk to operators about what they’re doing better.

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Winepress Feb 2024 / 1

THE REQUIREMENTS When mobile plant will be operating (tipping, raising or lowering) 4 metres or less from overhead lines, under section 5.2.1 of NZECP 34 you must apply to MLL for written consent (Close Approach Authority) that allows the mobile plant to operate at a reduced distance.

In other circumstances, when mobile plant is not operating within 4 metres of a live overhead power line, you should identify the risks and apply appropriate controls to prevent harm and/or damage occurring.

Get to know NZECP 34. It could save your life.

What you need to know - tips to stay safe Vineyards often have overhead power lines near or running through them, so there is significant risk - to you or your equipment - of accidentally touching the lines.

SAFETY AROUND LIVE OVERHEAD LINES Working on a vineyard can put you in all kinds of situations but close to electrical equipment and overhead conductors should never be one of them.

Prior to vintage 2018 Marlborough Lines (MLL) undertook a safety campaign to ensure that wine companies, harvest contractors, growers and vineyard owners were aware of the legal requirements for working around live overhead electric lines.

Since then there has been a great response from a wide variety of wine industry participants, and incidents involving mobile plant and overhead lines have thankfully been few in number over that period.

As the network owner, MLL is very mindful of the need to keep "safe working distances" fresh in everybody's minds. While the focus since 2018 has been on the higher risk period over vintage, the requirement extends throughout the year where other vineyard operations are undertaken in the vicinity of overhead lines.

Based on the great response and increased awareness MLL intends to continue with a focus on education, and to encourage a risk-based approach with respect to the operation of mobile plant as a normal part of your hazard assessment for all of your operations.

You don't even need to touch the line to be in danger electricity can jump through the air to you and your equipment.

Obeying the rules can help ensure all workers' safety Every line must be treated as live. Always.

Don't locate dump/load sites under or near overhead power lines.

When moving tall machinery, choose the route where power lines are high enough for adequate clearance.

Always have any mobile plant device capable of being raised or lowered, in the lowered position prior to moving under lines.

Ensure operators are competent in the operation of their machines, thoroughly briefed and understand the dangers of working near overhead power lines.

Ensure a competent safety observer is able to maintain effective communication with the operator and alert them to any perceived hazard.

Before you harvest, prune, load or move equipment, look up and familiarise yourself with the location of any overhead power lines.

Locate a warning notice as near as practicable to the operator/driver's position stating "WARNING KEEP CLEAR OF POWER LINES". These stickers are available from MLL.

Contact us If you believe you may require a Close Approach Authority, need warning stickers, or have any questions, please phone Marlborough Lines on 03 577 7007 or email info@mll.co.nz to discuss.

We are happy to provide advice to help ensure everyone remains safe and well when working near overhead lines.

MARLBOROUGH LINES

VINEYARDSAFETY

MARLBOROUGH LINES

General Manager: Marcus Pickens 03 577 9299 or 021 831 820 marcus@winemarlborough.nz Editor: Sophie Preece 027 308 4455 sophie@sophiepreece.co.nz Marketing and Communications: Sarah Linklater 021 704 733 sarah@winemarlborough.nz Events Manager: Loren Coffey loren@winemarlborough.nz Advocacy Manager: Nicci Armour advocacy@winemarlborough.nz Advertising: Joanna May advertising@winemarlborough.nz Grape Grower Directors: Andrew Nation nationa@gmail.com Bryn Cotching breezemere@hotmail.com Michiel Eradus michiel@eraduswines.co.nz Nigel Sowman nigel@dogpoint.co.nz Tracy Johnston tracy@dayvinleigh.co.nz Wine Company Directors: Beth Forrest beth@forrest.co.nz Damien Yvon damien@closhenri.com Drew Ellis drew@mggcoop.co.nz James Macdonald james@hunters.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 MAXIM ‘one person’s trash is another’s treasure’ is getting plenty of use in Marlborough right now, with the likes of Future Post making vineyard posts out of waste plastic, and Repost repurposing broken wooden posts for farm fencing.

As wine companies seek a lower impact and greater circularity, they’re looking for more of those ‘trash’ to ‘treasure’ journeys, like Yealands working with The Green Circle on a pyrolysis plant to turn grape marc and lees into high carbon content biochar..

In this edition we take a look at the progress of Repost, a company founded by a farmer concerned about the cost of farm fencing and a viticulturist frustrated by piles of broken vineyard posts. They had the right idea at the right time. The unwanted posts, which are a headache for growers to dispose of due to their chemical treatment, have been a boon to farmers facing wetland and water regulations that require extensive fencing. They pay half the price of a normal farm post, while winegrowers pay less than they would to dump their posts at landfill. Meanwhile, waste operators are relieved to have a painful waste product diverted from the dump. Co-founder Dansy Coppell says four years after the company began, they are spending far less time “hustling” for business, and far more of it working out how to keep ahead of burgeoning demand from winegrowers and farmers. It’s a triple win for circularity and a brilliant example of good environmental and economic outcomes aligning.

That’s something Dr Edwin Massey, New Zealand Winegrowers (NZW) general manager sustainability, also talks about in this edition, in the lead up to Climate Action Week Marlborough. The event is aimed at identifying solutions and demonstrating the benefits of climate change mitigation, “not just to help the planet but to assist people in saving money in the long term”, he says.

“These solutions can maximise the effects of your operations and minimise your emissions, saving you in the hip pocket. At times like this, that’s really important.”

You’ll find the same theme in this month's expert opinion piece, The Vantage Point. Insa Errey, sector decarbonisation lead for EECA, the Energy Efficiency and Conservation Authority, explains how increasing energy efficiency can result in lower carbon emissions and lower costs, along with increased market share and improved business reputation.

Waste minimisation and climate change mitigation have to be part of conversations in the wine industry now, but they’re conversations that will progress far more easily when exciting options for reduced waste and increased efficiency make the right decision a “no brainer”.

SOPHIE PREECE

Winepress Feb 2024 / 3

PROTECT

Vantage Point Increasing energy efficiency can result in lower carbon emissions and lower costs, along with increased market share and improved business reputation, says INSA ERREY, sector decarbonisation lead for EECA, the Energy Efficiency and Conservation Authority.

Attorney Vineyard, Marlborough

IT MAKES good environmental sense to increase energy efficiency and lower emissions – but it makes good business sense as well. Businesses I work with have found that starting with energy efficiency when looking to reduce your impact is the cheapest option available and makes the transition to renewables easier and more cost effective in the long run. While the end goal is moving away from fossil fuels, I know growers and winemakers that are benefiting from improving existing processes, equipment, and operations, alone.

Clean and clever energy use is helping with meeting shifting supply chain requirements and customer storytelling – both extremely important in the premium export wine market. This is reflected in EECA’s consumer research, which shows that around 80% of New Zealand consumers want businesses to do more to reduce their environmental impact. It is also demonstrated by how well the Sustainable Winegrowing New Zealand programme has been received internationally.

For the past year, EECA has been working with a great cross-section of wine growers on energy transition plans (ETP). This includes Indevin – a large-scale business whose volume has grown quickly; Framingham – a global familyowned environmentally sustainable focused wine producer; and Wakatu Inc – a Māori-owned family business that embraces Kaitiakitanga as part of its operational ethos.

The plans look at how energy is used at a winery and vineyard, the best ways to reduce energy demand, and what sustainable fuel switching options are appropriate for the business. Some big wins can be achieved just in how processes like heating and cooling are run, as well as basic energy maintenance.

All three businesses have found opportunities in energy efficiency, including improvements with their refrigeration systems and the use of heat recovery (improved glycol 4 / Winepress Feb 2024

control and pipe insulation); reducing diesel use in the vineyards through technology such as electric vehicles and electric frost fans; and installing solar PV to reduce emissions.

This kind of data can be a valuable source of insight for other businesses looking to lower emissions. Hearing directly from others about successes (and the tricky bits) is helpful, reduces uncertainty, demonstrates approaches that work, and highlights aspects that businesses would do differently given their time again.

The ETP approach complements what we are doing at EECA with the Wine Sector Decarbonisation Pathway programme, given the focus on increasing energy efficiency and fuel switching. By increasing collaboration, the wine sector can move much faster to reduce carbon emissions – benefiting the entire sector, including our exporters.

A willingness to share stories with the wider industry results in the biggest win. Our EECA case studies – produced with businesses at various stages of the decarbonisation journey – are some of the most popular resources in the programme.

Winemakers and growers and similar sectors tell me that taking the first step is the hardest. EECA’s Wine Decarbonisation Pathway provides free tailored tools and resources to help winemakers and growers get started to lower emissions and increase energy efficiency. The 5-step pathway provides practical information that caters to all stages of the decarbonisation process. A businesses approach will depend on a range of things, including your energy needs, your existing assets, and what sort of infrastructure is available locally. The key is to commit to progress – not perfection.

Visit eeca.govt.nz/co-funding-and-support/products/winedecarbonisation-pathway to find out more about EECA’s Wine Sector Decarbonisation Pathway.

EDUCATE

Indevin’s decarbonisation progress SANDY O’CONNELL Indevin Group is committed to building a sustainable business model that ensures our future, respects our people, and protects our critical natural resources, specifically focussing on where we can have the greatest positive impact. The focus by EECA (Energy Efficiency and Conservation Authority ) on energy efficiency and decarbonisation aligns well with Indevin’s environmental and sustainable business goals, so we applied for a cofunded effective energy transition project.

Indevin recently completed an energy transition plan (ETP) report, which has highlighted a lower emissions pathway that allows the decarbonisation of our process heat, with the elimination of LPG and diesel for the heating requirement of our winemaking processes. It is our intention to incorporate this into our winery master planning going forward. We are currently working through the economic analysis, but if fully deployed across our Marlborough 15 Valley winery, we would see an annual 300tCO2e reduction in our winery emissions.

My best advice to others in the wine industry is to proactively seek external advice, because the best ideas and initiatives can come from working together with third parties, including energy efficiency experts (we used PCL AD Winepress 2016.pdf 1 15/07/16 3:21 PM Deta Consulting), and government agencies like EECA, to

“If fully deployed across our Marlborough 15 Valley winery, we would see an annual 300tCO2e reduction in our winery emissions.”

Sandy O’Connell understand what’s being done and what support may be available. Resources are scarce so initiatives should be at meaningful scale and focussed in the right areas – lower cost and decarbonisation is better than just lower cost.

Sandy O’Connell is Indevin Group’s capital developments general manager.

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Winepress Feb 2024 / 5

MET REPORT Table 1: Blenheim Weather Data – December 2023 Dec Dec 2023 Dec Period Dec 2023 compared to LTA of LTA 2022 LTA GDD’s for: Month - Max/Min1 250.1 115% 217.7 (1996-2022) 211.5 Month – Mean2 238.5 112% 213.1 (1996-2022) 205.9 Growing Degree Days Total Jul – Dec 23 – Max/Min 583.7 104% 562.3 (1996-2022) 631.3 Jul - Dec 23 – Mean 635.3 104% 608.7 (1996-2022) 656.2 Mean Maximum (°C) 23.8 +1.9°C 21.9 (1986-2022) 21.4 Mean Minimum (°C) 12.3 +0.5°C 11.8 (1986-2022) 12.2 Mean Temp (°C) 18.1 +1.2°C 16.9 (1986-2022) 16.8 Ground Frosts (<= -1.0°C) 0 Equal 0.09 (1986-2022) 0 Air Frosts (0.0°C) 0 Equal 0 (1986-2022) 0 Sunshine hours 244.6 98% 248.9 (1986-2022) 234.2 Sunshine hours – lowest 167.4 2011 Sunshine hours – highest 321.2 1974 Sunshine hours total – 2023 2498.1 99.6% 2507.3 (1986-2022) 2479.3 Rainfall (mm) 14.2 29% 48.4 (1986-2022) 48.8 Rainfall (mm) – lowest 0.8 1934 Rainfall (mm) – highest 124.0 1984 Rainfall total (mm) – 2023 462.0 72% 644.1 (1986-2022) 830.6 Evapotranspiration – mm 150.4 108% 139.4 (1996-2022) 118.2 Avg. Daily Windrun (km) 242.0 87% 277.1 (1996-2022) 186.1 Mean soil temp – 10cm 19.7 +1.9°C 17.8 (1986-2022) 18.1 Mean soil temp – 30cm 19.6 +0.4°C 19.2 (1986-2022) 19.2 1 GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures 2 GDD’s Mean are calculated from average hourly temperatures

Temperature The mean temperature for December 2023 of 18.1°C was 1.2°C above the long-term average (LTA). December 2023 was a month of two distinct halves temperature wise. The first half of December was cooler than average whereas the latter half of the month recorded well above average temperatures.

Sunshine

December 2023 recorded 244.6 hours sunshine, 98% of the LTA.

Rainfall

December 2023 recorded 14.2 mm rain, 29% of the LTA.

Annual weather statistics for Blenheim for 2023, compared to the long-term average Sunshine Total sunshine for Blenheim in 2023 was 2498.1 hours. This was 99.6% of the LTA of 2507.3 hours (1986-2022). 2023 was the 43rd sunniest year on record for Blenheim for the 94 years 1930 to 2023. Tekapo took out the title as sunniest town in New Zealand in 2023 (Table 2). This is first time in at least the last 20 years, when Tekapo has come out on top. Blenheim languished in 7th place. However, it is interesting to note that the sunniest North Island town New Plymouth, the 6 / Winepress Feb 2024

winner in 2021 and 2022, was in 8th place,.

Rainfall Total rainfall for 2023 was 462.0 mm, 72% of the LTA (1986-2022) of 644.1 mm (Table 3). This total was in marked contrast to 2022 which recorded 830.6 mm.

Three of the first 5-months of 2023 recorded above average rainfall.

However, all 7-months from June to December recorded lower than average rainfall. June to December 2023 recorded 187.6 mm rain. This is the lowest total for June to December on record for Blenheim over the 94 years 1930 to 2023. Second lowest on record is 364.2 mm, in 2015, which is Blenheim’s driest year on record.

Temperature

The mean temperature for 2023 was 13.73°C; 0.48°C above the LTA for the 37 years 1986-2022. 2023 is Blenheim’s eighth hottest year on record (1933 to 2023). Nine months in 2023 recorded above average mean temperatures.

Three months in 2023 recorded below average mean temperatures.

The hottest day of 2023 was 4 February with a maximum temperature of 30.9°C. Three days in 2023 recorded a maximum temperature of 30.0°C or greater. However, the LTA number of days of 30.0°C or greater over the 77-years 1947 to 2022 is 2.8, so the number of days over 30.0°C in 2023 was average. The coldest day of 2023 was 11 August with a minimum air temperature of -1.6°C and a ground frost of -4.8°C. that the sunniest North Island town New Plymouth, the winner in 2021 and 2022, was in 8th place,.

Three of the first 5-months of 2023 recorded (Table 3) average rainfall.

However, all 7-months from June to December recorded lower than average rainfall. June to December 2023 recorded 187.6 mm rain. This is the lowest total for June to December on

record for Blenheim over the 94 years 1930 to 2023. Second lowest on record is 364.2 mm, in 2015, which is Blenheim’s driest year on record.

Table 2: Sunniest towns in New Zealand for 2023 Placing 1st 2nd 3rd 4th 5th 6th 7th 8th 9th

Town Tekapo Takaka Richmond Appleby Cromwell Alexandra Blenheim New Plymouth Whakatane

Sunshine Hours 2657.9 2574.1 2639.0 2533.1 2530.9 2508.0 2498.1 2488.4 2399.4

Table 3: Monthly rainfall recorded in Blenheim for 2023 Month Rainfall (mm) % of long Long-term

term average average (mm)

1986-2022 January 60.4 146% 41.4 February 40.2 82% 48.8 March 55.6 136% 41.0 April 35.8 74% 48.6 May 82.4 139% 59.1 June 22 33% 66.0 July 24 35% 68.8 August 24.2 38% 63.2 September 48.2 92% 52.5 October 32.6 58% 56.1 November 22.4 45% 50.2 December 14.2 29% 48.4

Total (Jan-Dec) 462.0 72% 644.1 Blenheim has reliable temperature records dating back to April 1932, a period of 92 years. The data in Table 4 indicate that 9 of the 10-hottest years on record have occurred since 2010. I have included the long-term average temperature over four time periods in order to indicate how Blenheim’s temperature has warmed up, especially over the last two decades.

Frosts There were 47 ground frosts (LTA of 50.1) and 16 air frosts in 2023, (LTA of 17.6 - 1986-2022).

Wind-run Average daily wind-run for 2023 was 207.3 km, 83% of the LTA of 249.2 km (1996-2022). For 16-years in a row (20082023) Blenheim has recorded lower than average daily windrun and wind speed. This is quite remarkable given the fact that the LTA period is only for the 28 years 1996 to 2023. All 12-months in 2022 recorded below average wind-run.

Table 4: 10 hottest years on record for Blenheim for the 91-year period 1933 to 2023 Year 2019 1998 2016 2018 2013 2021 2022 2023 2010 2017 Long-term average 1933 to 2022 1986 to 2022 2001 to 2022 2014 to 2023

Temperature (°C) 13.954 13.950 13.93 13.89 13.86 13.85 13.81 13.73 13.70 13.67 12.94 13.25 13.46 13.71

January 2024 Weather Temperature The mean temperature of 19.2°C was 1.0°C above the LTA. The highest maximum air temperature of 30.1°C was recorded on 22 January 2024. Somewhat surprisingly this was the only day when the maximum temperature exceeded 30.0°C in Blenheim. However, there were 17-days when the maximum temperature was above 25°C. In contrast there were only 5-days when the temperature was above 25°C in January 2022.

Growing Degree Days The black GDD line for the 2023-24 growing season (Figure 1) followed a slightly above average path from September to mid-December. There were a few short warm periods and also a number of cool periods. On previous occasions it has been pointed out that the temperatures that prevail from mid-November to mid-December, over the main period of Sauvignon blanc flowering in Marlborough, are critical in determining the fruitset that occurs and ultimately the size of the vintage. The blue GDD line for 2021-22 indicates that temperatures were well above average from late October 2022 through until mid-January 2022. The very large vintage in 2022 was predominantly a consequence of above average temperature over flowering. The black line for 2023-24 indicates that GDDs (temperature) were largely below average from 18 November though until 14 December 2023 over the main period of flowering for Sauvignon blanc. A consequence of the cooler temperatures over flowering in 2023 should be reduced fruitset for the 2024 vintage. The black line indicates that the GDDs have been well above average from 15 December 2023 onwards, apart from short periods of average to below average in early and late January 2024. The GDD line has risen more sharply over this specific time-period than in any previous season in the last 20 years.

Lower crop loads and warm temperatures should mean that grapes ripen relatively quickly.

Winepress Feb 2024 / 7

Table 5: Blenheim Weather Data – January 2024 January January 2024 January Period January 2024 compared to LTA of LTA 2023 LTA GDD’s for: Month - Max/Min1 283.9 111% 255.1 (1996-2023) 247.4 Month – Mean2 276.7 112% 247.6 (1996-2023) 247.5 Growing Degree Days Total Jul 23 – Jan 24 – Max/Min1 867.6 106% 817.4 (1996-2023) 878.7 Jul 23 - Jan 24 – Mean2 912.0 107% 856.2 (1996-2023) 903.7 Mean Maximum (°C) 24.9 +1.4°C 23.5 (1986-2023) 22.6 Mean Minimum (°C) 13.4 +0.6°C 12.8 (1986-2023) 13.3 Mean Temp (°C) 19.2 +1.0°C 18.2 (1986-2023) 18.0 Ground Frosts (<= -1.0°C) 0 Equal 0 (1986-2023) 0 Air Frosts (0.0°C) 0 Equal 0 (1986-2023) 0 Sunshine hours 316.7 120% 264.2 (1986-2023) 211.7 Sunshine hours – lowest 165.2 1971 Sunshine hours – highest 335.3 1957 Sunshine hours total – 2024 316.7 120% 264.2 (1986-2023) 211.7 Rainfall (mm) 6.6 16% 41.9 (1986-2023) 60.4 Rainfall (mm) – lowest 0 1978 Rainfall (mm) – highest 167.0 1985 Rainfall total (mm) – 2024 6.6 16% 41.9 (1986-2023) 60.4 Evapotranspiration – mm 165.9 115% 144.0 (1997-2023) 121.3 Avg. Daily Windrun (km) 240.0 91% 264.8 (1996-2023) 177.8 Mean soil temp – 10cm 22.1 +3.0°C 19.1 (1986-2023) 19.4 Mean soil temp – 30cm 22.3 +1.5°C 20.8 (1986-2023) 20.8 1 GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures 2 vintage in 2022 was predominantly a consequence of above average temperature over flowering. The black GDD’s Mean are calculated from average hourly temperatures

line for 2023-24 indicates that GDDs (temperature) were largely below average from 18 November though until 14 December 2023 over the main period of flowering for Sauvignon blanc. A consequence of the cooler temperatures over flowering in 2023 should be reduced fruitset for thefor 2024 Blenheim: vintage. The blackdays line indicates Figure 1: Normalized growing degree-days that the GDDs have been well above average from 15 December 2023 onwards, apart from short periods of above or below (1990-2022) for the average (+) to below average in(-) earlythe and long-term late January 2024.average The GDD line has risen more sharply over this specific time-period than in any previous season in the last 20 years. Lower crop loads and warm temperatures period 1 September to 30 April should mean that grapes ripen relatively quickly.

Figure 1: Normalized growing degree-days for Blenheim: days above (+) or below (-) the long-term Sunshine average (1990-2022) for the period 1 September to 30 April

January 2024 recorded 316.7 hours sunshine, 120% of the LTA of 265.6 hours; i.e.

January 2024 recorded 51.1 hours more sunshine than average, or an extra 1.65 Sunshine hours per day.

January the third record fori.e. theJanuary 95 years January 2024 recorded 316.72024 hours is sunshine, 120%sunniest of the LTAon of 265.6 hours; 2024 1930 recorded hours more sunshine than average, or an extra 1.65 hours per day. January 2024 is the third sunniest to51.1 2024. on record for the 95 years 1930 to 2024.

Rainfall Rainfall

Blenheim recorded rain during the This is rainfall lowest January Blenheim recorded only only 6.6 mm6.6 rainmm during January, 16%January, of the LTA.16% This of is the 10thLTA. total on record for the 95 years 1930 to 2024.

January 1978 has the lowest total of mm to (Nil).

Seven of the the 10th lowest January rainfall total on record for the 95 years0.0 1930 2024.

10 years 2015 to 2024 have recorded low January rainfall (Table 6). Only 3 of the 10 years recorded above average rainfall.

Table 6: January rainfall for Blenheim for the 10 years 2015 to 2024

8 / Winepress Feb 2024 Year 2015 2016 2017

Rainfall (mm) 4.4 69.2 27.2

January 1978 has the lowest total of 0.0 mm (Nil). Seven of the 10 years 2015 to 2024 have recorded low January rainfall (Table 6). Only 3 of the 10 years recorded above average rainfall.

Table 6: January rainfall for Blenheim for the 10 years 2015 to 2024 Year 2015 2016 2017 2018 2019 2020 2021 2022 2023 2024 Average 2015 to 2024 1930 to 2023

Rainfall (mm) 4.4 69.2 27.2 80.4 3.8 0.2 7.8 12.6 60.4 6.6 27.3 46.8

Low Rainfall and Drought At the time of writing at the end of January 2024, an official drought had not been declared in Marlborough.

However, Blenheim recorded lower than average rainfall in all 8-months from June 2023 to January 2024. Total rainfall for the 8-months was only 194.2 mm, 45% of the LTA of 436.4 mm. This is the lowest rainfall total for this 8-month period over the 94 years 1930-31 to 2023-24. The previous lowest total on record was 226.6 mm recorded in 1933-34.

• The 3-month total from November 2023 to January 2024 was 43.2 mm, only 31% of the LTA of 141.2 mm.

• The 2-month total from December 2023 to January 2024 was 20.8 mm, only 22% of the LTA of 94.1 mm.

• This is the lowest total on record for December - January.

Wind-run

Average daily wind-run in January 2024 was 240.0 km, 91% of the LTA of 264.8 km. January 14th was the windiest day of the month with 409 km wind-run. However, only 8 of the 31 days in January 2024 recorded above average wind-run.

Wind-run Average daily wind-run in January 2024 was 240.0 km, 91% of the LTA of 264.8 km. January 14th was windiest day of the month with 409 km wind-run. However, only 8 of the 31 days in January 2024 recor above average wind-run.

Shallow soil moisture (topsoil)

AverageShallow shallow soil moisture (0 to 35 cm) at the Grovetown Park weather station for January 2024 was 15.1%. This was soil moisture (topsoil) well below the LTA of 20.8% (Figure 2). With very low rainfall in December 2023, the shallow soil moisture was very low at Average shallow soil moisture (0 to 35 cm) at the Grovetown Park weather station for January 2024 was the start of January 2024 and it remained low for the whole month. The lowest value during the month was 14.5% and the 15.1%. This was well below the LTA of 20.8% (Figure 2). With very low rainfall in December 2023, the highest value was 15.7%. The minimal variation is indicative of 1) the very low January rainfall and 2) that all the readily shallow was very low at the startMost of January 2024 remained the whole month. available moisturesoil had moisture already been extracted from the topsoil. unirrigated lawnsand anditpasture wouldlow havefor browned The lowest value during the month was 14.5% and the highest value was 15.7%. The minimal variation is off in December.

1) the very low January rainfall andGrovetown 2) that all the readily available had already bee Figureindicative 2: Shallowofsoil moisture (5-35 cm depth) at the Park weather stationmoisture in extracted from the topsoil. Most unirrigated lawns and pasture would have browned off in December.

Blenheim 50

2015/16

2021/22

1Aug 1Sep 1Oct

1Nov 1Dec

2022/23

2023/24

LTA

45

% moisture

40 35 30

25 20 15 10 1Jul

1Jan

1Feb 1Mar

1Apr 1May 1Jun

Figure 2: Shallow soil moisture (5-35 cm depth) at the Grovetown Park weather station in Blenheim Rob Agnew Rob Agnew Plant & Food Research / Marlborough Research Centre Plant & Food Research – Marlborough Research Centre

Winepress Feb 2024 / 9

CELEBRATE

Feastival for the Senses Dishing up delights at Marlborough Wine & Food Fest SOPHIE PREECE

MARLBOROUGH PRODUCE will be front and centre at the 37th Marlborough Wine & Food Festival this month, with award-winning chefs, pop-up restaurants, and the ever-popular Culinary Pavilion. Attendees will be spoilt for choice at the February 10 event at Renwick Domain, in the heart of wine country, with wines from 35 Marlborough producers, a stellar line up of entertainment, and foodiedelights like Cloudy Bay Clams, Ōra King Salmon, Premium Game, and Cranky Goat cheese. Festival committee member Dion Brown, who is also Deputy Chair of Feast Marlborough, says attendees increasingly expect an extraordinary culinary offering. “They want to see things they don’t get to see every day, and they’re interested in what the region produces.”

Keeping the festival menu “fresh” requires constant innovation, so this year the event has introduced pop-up restaurants, with two Blenheim favourites test-driving the new initiative. Gramado’s Restaurant will deliver a menu with its signature Brazilian flavours, paired with Giesen wines, while Frank’s Oyster Bar and Eatery plans to serve swift, delicious dishes, so festival folk get a taste of Frank’s

The beloved Wine and Cheese Pairing Masterclass sold out swiftly. Photo Richard Briggs.

“They want to see things they don’t get to see every day, and they’re interested in what the region produces.”

Dion Brown classics, including clams, oysters, hapuka sliders, and ceviche, without having to linger in a queue.

“With the sheer volume of people at the festival, we’ll try and keep it snacky and quite fast,” says owner and chef Sam Webb.

Sam will also hit the Culinary Pavilion with his long-time friend Andy Hearnden, the internet sensation behind Andy Cooks, with millions of online followers. Sam and Andy went to school together in Auckland, spent time together in Europe, and lived and cooked together in Melbourne. They’ll be working with Marlborough’s Premium Game in the pavilion, “having a laugh and cooking some simple sharing dishes”, Sam says. Then Andy will join him for some oyster shucking at the Frank’s festival pop up.

Celebrated chef Michael Meredith will also be in the Culinary Pavilion, working with Cloudy

10 / Winepress Feb 2024

CELEBRATE

Bay Clams, while internationally acclaimed chef Matt Lambert, whose dishes draw on his Kiwi roots, will showcase Ōra King Salmon. Wine Marlborough general manager Marcus Pickens says the Culinary Pavilion is a destination in itself. “A place to sit back and see these super chefs work their magic with amazing local Marlborough produce and artisan foods.”

The lineup of chefs will inspire, educate and entertain the crowd, with people increasingly interested in the story behind a menu, Dion says. “I have been in the food business for 13 years and people are getting more and more adventurous. They are searching out different things, and more ethical products as well.” There’ll be plenty to sustain adventurous appetites outside the Culinary Pavilion as well, with lots of food trucks serving everything from Sam Webb and Andy Hearnden local seafood to Latin American dishes, from crepes to dumplings.

Dion says 2024 is a chance to trial the pop ups, which give visitors to the region a taste of Marlborough’s restaurant offering. In the future he’d also like to include pop-up restaurants from other regions, giving locals the chance to sample restaurants they don’t typically get to visit. marlboroughwinefestival.com

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Winepress July Feb 2024 / 11

EDUCATE The “John-o-metre” – Dr John Forrest assessing the season’s yields with his daughter Beth. Photo Richard Briggs

Vintage 2024 Lighter crops just what the doctor ordered SOPHIE PREECE

"I think it is a positive outlook for the longevity of the industry, following two slightly bigger harvests."

MARLBOROUGH COULD be facing a significant drop in yields this season, with some estimating Sauvignon Blanc could be 25% down on the longterm average.

Forrest Wines winemaker Beth Forrest, who is chair of the Marlborough Winegrowers board, says if yields are that much lighter it will result in a financial hit for the region. But the season could provide a valuable reset for the long-term health of the wine industry, given current discussions of an oversupply. “With my Marlborough Winegrowers hat on, I think it is a positive outlook for the longevity of the industry, following two slightly bigger harvests. It’s Mother Nature creating a balancing effect.”

New Zealand Winegrowers (NZW) chief executive Philip Gregan says quality expectations for the upcoming grape harvest are positive, as warm summer conditions continue in winegrowing regions around New Zealand.

However, the expectation is for a lighter yield this year, “perhaps significantly so”. NZW is about to conduct its previntage survey of wineries and expects this will confirm the anecdotal reports of a smaller crop in 2024, he adds.

Forrest Wines does not undertake formal bunch counts, but instead runs the “John-o-metre” over their blocks, with seasoned scientist, grower and winemaker Dr John Forrest assessing the season’s yields. “He’s normally within 5% so I have a huge amount of respect for it,” says Beth. “On that we are saying about 25% under our longer-term average cropping for Sauvignon – and much more – maybe 35% to 40% – on Pinot Noir and Chardonnay.” Inflorescence counts, which are an early indication of potential yields, revealed lower than typical bunch numbers, and lower than typical berries per bunch. That situation was exacerbated by patchy flowering in spring 2023. “While it was not exceptionally cold or exceptionally wet, it wasn’t exceptionally warm either, and there were a couple of cold snaps.” The result 12 / Winepress Feb 2024

Beth Forrest is a lot of variation, “not just from block to block, but even within a vineyard”, Beth says. “So you walk down a row and have a vine that has done very well through flowering and has a good crop on it, then one beside it that has got almost nothing … That level of variation across vineyards, but also within vineyards, makes us cautious that we’re looking at quite a reduction in crops.”

Some vineyards are also seeing hen and chicken millerandage in Sauvignon Blanc, where some berries do not grow, but sit huddled amongst normally developing fruit. It’s a more common phenomenon with Chardonnay and some other varieties, but seldom seen in Sauvignon, Beth says. “For us it appears this year there has been some sort of hindrance to the formation of those berries.”

The short-term outlook is “really hard”, Beth says, reflecting on the slowing of sales over the past 18 months, creating a “pinch” for wine companies and consequently growers. “Unfortunately, we have seen the post Covid hit come in. Global shipping got slow and then we had a tiny vintage (in 2021), so internationally a lot of people purchased bigger volumes.” Buyers moved from three month to six-month inventories to cover themselves from uncertain shipping schedules, and those pipelines were filled by a bumper 2022 Marlborough vintage. “Now shipping has come into line … they are trying to destock their own warehouses,” Beth says. That has resulted in a “lag phase” for wine companies trying to move the 2023 harvest, which was also higher than average, meaning myriad complications in planning. Companies could pay for bottling and storage of wine, or leave it in the winery until

GROW

around town will be doing it a bit tough too.” Maintaining communication and relationships – including sharing learnings – is key, she says. “It makes you feel better if everyone is fighting the same fight, rather than sitting in a silo.”

Waste Watcher As we head into vintage 2024, with all the grape marc, lees and wastewater that will generate, Marlborough District Council environmental protection officer Tonia Stewart urges wine companies to watch their waste line. it’s required, Beth says. “But then you need the space for the incoming vintage.” The low 2024 vintage will play a large part in rebalancing the supply demand equilibrium, she says. That will take some time and may hurt, “but it’s really good for the longevity of the industry”.

Beth urges grapegrowers, winemakers, suppliers and buyers to keep communication lines open, recognising that the pain of reduced sales and a low vintage impacts everyone in the industry, as well as the community at large. “If the industry is doing it tough then businesses

What are the biggest challenges when it comes to winery waste?

Concern remains as to non-compliant winery wastewater discharges, which is due to discharge fields not being managed sufficiently. Ponding remains an area that still requires better management. Winery wastewater systems and management processes need to be sufficient for the wastewater qualities received – this requires advance planning and upgrading of systems to accommodate projected volumes with additional contingencies in place.

For the 2022/2023 season, four infringements and abatement notices were issued for ponding and a breach of anaerobic conditions in the discharge field and discharge of winery waste onto or into land entering water. The compliance and monitoring group is continuing to take a proactive and constructive partnership approach to monitoring the discharge of winery wastewater and grape marc with education, relationship building and graduated enforcement when required. The key objective is the mitigation of adverse environmental effects.

What are wineries doing well, on the whole?

It is pleasing to see more compliant wineries for the 2022/2023 monitoring period and that non-compliance was down from 19 to 13. Some wineries have taken a proactive response and have been working hard to find long-term sustainable solutions for winery waste. I am hoping that the success of this will influence the industry as a whole, with others following suit.

And what could they do better at?

As previously mentioned, wineries must take the proactive approach in winery waste management, preventing adverse effects on aquatic environments and soil/plant health. Non-compliance remains repetitive, such as parameter exceedance, late reports and discharge volumes exceedance. It appears that the 2023 harvest was less challenging in terms of no Covid-19, labour shortages and weather events, so there is no excuse for relatively high noncompliance. Wineries must ensure that they read and understand permitted activity standards and resource consent conditions, so they are well aware of the requirements they are obliged to fulfil.

How do small and large wine companies compare when it comes to compliance?

There appears to be an even balance of compliance and non-compliant wineries between small and large wine companies.

Top tips for winery waste in vintage 2024 • Make sure that staff are fully aware of resource consent conditions or permitted activity rules • Check the discharge field and that all equipment, such as sprinklers, are working before harvest • Check the discharge fields daily. Check for ponding and faulty or broken sprinklers • Diary required sample dates and annual report deadlines as per resource consent conditions • Keep accurate records of volumes of wastewater applied to land and check that discharge volumes are not exceeded • Ensure parameter concentrations do not exceed the required standards or consent conditions. High nutrient loads, high BOD and salts are of primary concern.

Winepress July 2023 / 13

EDUCATE

Tourism Reset Smarter cellar door offerings SOPHIE PREECE

Marlborough Tour Company has a wine of the month on its cruises, with customers eager to try the local wines while cruising the Marlborough Sounds. Photo Jim Tannock

MARLBOROUGH CELLAR doors have adapted to postpandemic wine tourism in an array of ways, including limiting hours, limiting numbers, and growing a more personalised experience. “Wine tourism is still evolving and what Covid did, especially for Marlborough cellar doors, was make them rethink how they wanted to present themselves,” says Tracey Green, acting general manager at Destination Marlborough, calling this the second season of recovery.

“We’re not exactly at perfect yet, but we’re definitely at a place where the balance is a lot better than before Covid.”

Meanwhile, greater engagement with tourism operators is aligning the sector far better, ensuring cellar doors know when there’ll be tourism pressure from the likes of tour groups or cruise ships. The Marlborough Cellar Door Steering Group forged between Destination Marlborough, Wine Marlborough, cellar doors and tourism operators is one of the “gold nuggets” of a Destination Management Plan (DMP) funded by the Ministry of Business, Innovation and Employment during Covid restrictions, she adds. “Before that neither had a voice; they just worked commercially together. The DMP allowed that facilitation of an open conversation.” The group also developed a standard of conduct, outlining expectations of behaviour. “How do we treat each other with respect? I think the big key is being able to talk.”

The pandemic restrictions offered an opportunity, “ to actually step up a little bit and to take some perspective”, says Cloudy Bay Vineyards brand experience manager Julie Delmas. “The crisis around Covid in the tourism industry has been a good time for us to question the way we were were hosting our guests and to review where we were positioning ourselves." Tastings are now seated in small groups with a single host, while an expanded offering includes limited edition tastings and visits to the Founders’ Cellar, which was renovated during Covid and opened to cellar door visitors from December 2022. “That was also a great way to elevate the customer experience to give visitors access behind the scenes,” Julie says. “All in all, with the changes I think the cellar door is very different to what it was in 2019 and for the best. Everyone in the team feels a 14 / Winepress Feb 2024

greater sense of achievement by spending quality time with customers."

There’s a similar take from Deni Macdonald, who calls Covid-19 a vital “reset” for the small family-run winery Bladen, which is running three set tasting times a day for the second year running. Before Covid-19 the cellar door was so busy that it was hard to maintain the consistent high standard of tasting experience they required, Deni says.

They used Covid to “take control back”, and the result is a far better experience for visitors, who get a full tasting in the cellar and vineyard, led by one of the family. “We get to share our story alongside our wines, intertwining family history with sentimentality of each of the wines. People are leaving so much more content and satisfied with the experience, even though they might have to work around our tasting times.” There was some pushback in the first year, with the family having to manage the “discomfort” of visitors disappointed by the limitation. “But this year it has been amazing,” she says. “The word really seems to have settled in and visitors are showing up knowing what’s going on.” Communication with tour operators has helped smooth the process, but independent travellers also seem to be more likely to do their research, perhaps due to more cellar doors limiting their offering, Deni says.

Nanette Kirk, Customer Experience Manager at Whitehaven Wines, says it’s been a really good season, with plenty of international visitors, as well as Kiwis over the summer holiday period. And many of them, particularly visitors from the United States, have made a beeline for Whitehaven. “They really are seeking it out,” she says.

“It really is lovely. It’s a bit of a like a pilgrimage for them actually.” The cellar door introduced seated tastings and platters during Covid restrictions, and have adopted both as full-time measures in the years since. That makes things more challenging, but it is an experience visitors “love and appreciate”, Nanette says. They also like being introduced to more than the Sauvignon Blanc they know from Marlborough. “They are absolutely blown away by some of our other varietals, and particularly the Pinot Noir.”

Nanette is part of the Cellar Door Steering Group and

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says it’s been a good to know there’s a network to discuss issues with. “Often you realise you’re not the only one experiencing it. And it’s a good way to talk through some solutions as well.” Having a direct link to Wine Marlborough and Destination Marlborough offers cellar door staff a much wider perspective on what’s happening “as a whole”, she says. “For communication and awareness of what’s going on, it’s really good.” There’s also been better communication with tour group operators, enabling her to share the cellar door’s restrictions, such as booking guidance and the maximum of 12 guests, while the tour groups can let them know if a group has been held up, for example. “They have all jumped on board and it’s really great. Everything is operating much more seamlessly than it has in previous years.”

Marlborough Tour Company had a 350% increase in tours between 2022 and 2023, and a 700% leap between the Covid-cramped 2021 and last year’s swiftly recovering market. Nathan Williams, general manager of sales, marketing and tours, says 2023 was a record year for the company, in a somewhat chaotic “bounce back”. This year has a steadier footing, and is already tracking well ahead, with 80% of the 2023 bookings in place by January 26.

With numbers booming, they have added a staff member to focus on cellar doors, working to ensure wine companies are kept informed, and the tour company knows which groups are best suited for which wineries, given the variety of offerings, Nathan says. “We want to make sure we

are supporting family-owned, long-established companies as well as the bigger operators.” They also get plenty of requests from wine tourists set on visiting a certain winery, he adds. “They’ve done their research.”

The tour operator does farm visits, and has lodges and cruises that are crucial to its portfolio. But Nathan credits Marlborough wine for the throngs of visitors who want to come to the region. “The Marlborough wine brand worldwide is really attractive to high-end wine customers who want to spend a little bit more when they do come to New Zealand.”

Forrest Wines introduced Sunday Sessions during the Covid-restricted years, tempting locals with music and picnics on Forrest’s tree clad lawns. “With Covid we realised they are extremely important,” says winemaker Beth Forrest.

“And because our little slice of paradise is tucked away, a lot of locals don’t even know it’s there.” People enjoyed the casual, family, friendly focus, she says. “It was so successful we decided it was important that we kept it on.” One of the joys of wine tourism in Marlborough is that everyone does things a bit differently, Beth says. “I love the diversity – it’s what make its special.” But doors have to be open for visitors to experience that. “While I know it’s been difficult and staffing has been problematic, if wine tourism is going to excel in the region, then doors need to be open.”

A 'magic' day Bladen’s Deni Macdonald says there’s a vibrant “Renwick cluster” for wine tourists to visit, with Te Whare Ra, Mahi, Gibson Bridge, Framingham, and Forrest Wines, which now includes craft brewer Boomtown. She is quick to share tips on great spots with visitors to Bladen, along with any information they might need. It is essential that wine tourists have a “magic” day in Marlborough, she says. “I want their time with us to be amazing, but I want to know the tastings they have been at prior to, and after us are also exciting, rewarding and fulfilling, so they leave with an appreciation for Marlborough and this community we are also so passionate about.”

Blair and Deni Macdonald at Bladen

Senator Boats Marlborough Launch Friday 1st of March • 9am - 4pm Join us at Marine and Outdoors to

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Winepress Feb 2024 / 15

Highflyers

Diana Dobson and Holly Turner

CELEBRATE

A changing of the guard-ian TESSA NICHOLSON

FOR THE past 12 years Diana Dobson has leapt out of bed with a spring in her step ready to take on the day. That’s because her job was her passion, allowing her to share her love of birds with hundreds of people a year, from school children to visitors to Brancott Estate. “It has been an amazing journey,” Diana says, as she steps down as manager of the Kārearea Falcon Trust in Marlborough, and hands her falconry glove to the next guardian, Holly Turner.

Diana is going to miss more than the falcons, with a “wonderful team” backing her in the trust. “From our lovely Lizzie, who has been such a great support over the last seven years, creating a very successful education programme for schools, to the hunters who have brought me food to feed the falcons, the volunteers that step up at weekends and holidays to ensure the falcons are fed and watered, the sponsors, and the trust members, who have enabled me to do this job. I am going to miss them all.”

There have been many highs and a few lows over the

16 / Winepress Feb 2024

past 12 years, but the “privilege” of working with Fern, the trust’s advocacy falcon, is a lifetime highlight, Diana says.

Countering that is the day Fern failed to return to her while on a flying display in November 2022. “It was sad but I am in some ways happy for her. Maybe she met her mate for life and that is why she hasn’t returned.”

Holly describes Diana as a “living legend”, noting that the falconry glove “will be a big one to fill”. But only 10 days into the job, Holly was preparing three birds to become the face of the trust: Scout, Te Hau and Missy. Scout in particular has taken to the early training, flying to Holly to feed from her hand, even sitting on her gloved hand, in an act of upmost faith. Diana’s tears escape when she sees the bond built in just 10 days. “She is perfect for this job,” she says of Holly.

For Holly, who has loved birds since childhood, the job is a dream come true. “Mum tells stories of me climbing into the birdbath as a toddler so I could get closer to the

EDUCATE

birds,” she says. When she was six, her first pets were a flock of pigeons. Unfortunately, a falcon got into their aviary and killed all of them. To understand what happened and why, Holly went to the library and got out every book she could on falcons. “I realised that the falcon must have been extremely hungry and in desperate need of food to survive.

The more I learned about kārearea, the better I felt. My pets saved the life of a threatened and unique New Zealand species.”

She looks at the job as coming full circle. “From being upset at falcons, now it’s time for me to share my love of them and work to restore wild populations so they can thrive.” Holly has a Bachelor of Science majoring in Zoology, which she says springboarded her career in conservation.

The kārearea is not her first brush with falcons. She spent

time at the International Centre for Birds of Prey in the United Kingdom, where she had daily contact with raptors from around the world. “I haven’t worked with kārearea before but I have experience with working and promoting less loveable birds,” she says. “I have wanted a job that I felt would help make a difference. The Marlborough Kārearea Falcon Trust is doing that. The advocacy that brings people closer to birds they would rarely get the opportunity to see is so special. Not to mention working with falcons every day is exciting.”

While Diana will miss the daily contact with the kārearea, she asks me to include a quote from Winston Churchill in this story: “You make a living with what you get, but you make a life with what you give.”

Kārearea Falcon Trust Dr Nick Fox started the Falcons for Grapes programme in around 2005, with the aim of reintroducing kārearea to the Wairau Plain, while providing a deterrent to birds that eat ripening grapes in vineyards. The programme transformed into the Marlborough Falcon Conservation Trust (now the Kārearea Falcon Trust) in 2008, to continue the conservation aims, says trust chair Andy Frost. The Trust got permits from the Department of Conservation to operate, built an aviary on Pernod Ricard Winemakers land at Brancott, and acquired kārearea from Wingspan, a bird of prey centre in the North Island. “Pernod Ricard Winemakers are the legacy sponsor of the trust, having contributed a very substantial level of funding, much in-kind assistance, as well as hosting the breeding and rehabilitation aviary and a display aviary with walkway and flying display area at Brancott Estate Heritage Vineyard,” Andy says. Meanwhile, Lake Chalice Wines sponsors the trust’s Kārearea Release Programme, which has released 81 kārearea from the breeding programme and many rehabilitated injured birds.

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PROTECT

Climate Action Week

Yealands’ White Road

Growing appetite for climate action CATHIE BELL

THE WINE industry’s commitment to being carbon neutral by 2050 will be highlighted as part of Climate Action Week Marlborough this month. New Zealand Winegrowers (NZW) general manager sustainability Dr Edwin Massey says the week’s activities are aimed at identifying solutions and demonstrating the benefits of climate change mitigation, “not just to help the planet but to assist people in saving money in the long term”. That can be a “direct incentive”, he adds. “Definitely for us, these solutions can maximise the effects of your operations and minimise your emissions, saving you in the hip pocket. At times like this, that’s really important.”

Climate Action Week Marlborough, from February 19 to 23, involves presentations, field trips, and workshops, each exploring different aspects of the Marlborough economy, with all days having some relevance to viticulture, organisers say.

Edwin will give a presentation on Marlborough wine industry emissions, and look at a roadmap towards carbon neutrality by 2050. “Climate change is a really key part of our whole environment strategy. It’s a really important goal – we want to get to climate neutral as quickly as possible.”

He is confident about the industry’s appetite for carbon neutrality, and notes that climate change measurement has been part of the Sustainable Winegrowing New Zealand (SWNZ) programme since 2020, with reporting on a key portion of scope 1 and 2 emissions. SWNZ accounts for 96% of New Zealand viticulture area 90% of its wine, so the data being captured gives a sound picture of the industry’s footprint.

Edwin says NZW’s involvement in Climate Action Week is also about recognising the role the wine industry plays in Marlborough. “We’re taking part not just for our members but for other members of the Marlborough community as well.”

Climate Action Week Marlborough organiser Catherine van der Meulen says there has been a huge surge of interest in climate action issues since the inaugural event last year. When they started connecting with the business community in 2022, interest in learning more about environmental challenges, carbon, energy, waste, water, and biodiversity was limited, she says. “A year on, the appetite has amplified and now, rather than a 2-minute conversation they are about 20.”

Organisations know they need to be learning and taking action, she adds.

There is some exciting work being done, including the Yealands’ efforts to become carbon positive, “ultimately meaning they are sequestering more carbon than they are emitting,” Catherine says. “There are a lot of steps to be undertaken on this transition, including shifts from diesel, focus on soil, implementation of their biodiversity strategy, and a biochar pilot taking waste streams and upcycling them.”

NZW is focusing on its 2050 target, but “there’s no finish to the sustainability journey”, Edwin says. “We have got a long way to go to get to carbon neutral, the focus is on achieving that. If we can go further when we get there, that would be great.”

Climate Action Week Marlborough – a selection of events •

Yealands Estate Winery Immersion Experience – see biodiversity activities and a biochar pilot, while learning about the road to carbon positive at the Awatere Valley winery • The Green Circle – showcasing pyrolysis technology deigned to transform waste streams into biochar.

• Whitehaven Wine – an Immersion Experience at The Springs, Wairau Valley (see January 2024 Winepress) • National Greenhouse gases reporting - NZW general manager of sustainability Edwin Massey discusses greenhouse gases reports for the wine industry • Southern Valleys Viticulture – Viticulturist Richard Hunter on livestock farming in the vineyard to benefit the soil, vine and farm • Speed dating – growing meaningful partnerships for climate action To see the full programme go to events.humanitix.com/climate-action-week-marlborough-2024

18 / Winepress Feb 2024

EDUCATE

Trash to Treasure Repost going ‘gangbusters’ SOPHIE PREECE

A NEW Repost ‘hub’ in Spring Creek will enable more Marlborough grapegrowers to divert their broken vineyard posts from stockpiles and landfill, to instead be repurposed into low-cost fencing posts.

Repost, which won the Wine Marlborough-sponsored wine industry award at the 2023 Cawthron Marlborough Environment Awards, and the innovation award at the 2023 Beef + Lamb New Zealand Awards, is going “gangbusters”, says co-owner Dansy Coppell. “I am so proud of where Repost is going and what we have achieved in such a short period of time.” The success of the company has been thanks to great timing, with wine companies concerned about waste streams and circularity, farmers dealing with fencing obligations, and councils working to reduce waste streams.

Wooden vineyard posts are treated with copper chrome arsenate, so cannot be burned, With around 375,000 posts broken in Marlborough each year, that has traditionally meant unwanted stockpiles on vineyards or unwanted drop-offs at landfill, with just a small number of the waste posts diverted for reuse in gardens and on farms.

In 2020 Dansy and her husband Greg, who are Saint Arnaud sheep and beef farmers, joined forces with Marlborough viticulturist Stu Dudley, to come up with a method of repurposing the posts for farm fencing. That meant a lot of hustling in the early days, convincing people to let the team come onto their vineyard and work through the posts in situ, says Dansy. “Now people say, ‘we really believe in what you are doing’”.

Greg Coppell and Stu Dudley

Having wine industry heavy weights like Villa Maria and Yealands jump into the initiative in the early days made a huge difference, and they were eventually followed by myriad other companies keen to reduce their post stockpiles or avoid the landfill, she says. That means Repost is now fully booked up, with a backlog of post piles to get to.

Having the new hub at Spring Creek, and a secondary site to be confirmed, means smaller operators, and those who cannot have the work done on their vineyard or winery site, can now drop the posts off, Dansy says. The hub supplies will help Repost meet the “exponential” growth in demand from farming customers since the Beef + Lamb Awards, she adds. “It’s been an exciting year of growth.”

Farmers around the country are struggling with the fencing obligations in wetland and freshwater protection requirements, exacerbated for some by the devastating impact of Cyclone Gabrielle, which led Repost to expand into Hawke’s Bay last year. “A lot of them don’t have the budget and capacity to do the fencing,” Dansy says. “This product costs half the price, so for them it’s a no brainer.”

Marlborough District Council Solid Waste Manager Mark Lucas also calls it a no brainer for wine companies, which pay Repost approximately 80% of the cost of landfill dumping. Repost is a better environmental choice, extending the life of the resource, but also extends the life of the landfill, because the posts take up so much space, he says. “We would like 100% of posts to be diverted elsewhere.” www.repost.co.nz

Winepress Feb 2024 / 19

CELEBRATE

Wine Story Determination, friendship and a deep commitment to quality lies behind one of Marlborough’s longest enduring family-owned wineries.

KAT PICKFORD talks to Warwick Foley and Edel Everling about the realisation of a joint dream, and the legacy of Johanneshof Estate.

JOHANNESHOF ESTATE, perched prettily on steep slopes between Picton and Blenheim, is a labour of love for its founders, who’ve called it home for more than 30 years. This Koromiko winery, vineyard and underground cellar is also testament to Warwick Foley and Edeltraud (Edel) Everling’s resilience, and the “bloody hard work” it has taken to keep the business alive during three tumultuous decades.

Warwick, who grew up on the property, hatched the idea of planting a vineyard on its steep gorse-covered hillsides in 1977, after he received a copy of Wines of the World for his 19th birthday. “I was brought up here and I always wanted to stay here, so I was looking for ways to work the land and make it more productive,” Warwick says.

“When I saw the photos of the Mosel vineyards in Germany, planted on steep country, I thought, ‘if they’re doing that, why can’t I?’” The Marlborough wine industry was in its infancy, but not everyone was excited about its potential, and the Marlborough County Council banned any grapes from being planted north of the Wairau River. On advice from his lawyer, Warwick defied the rules and planted his first vine cuttings just five months after receiving the book. He created the first hillside vineyard in Marlborough, named ‘Maybern’ in honour of his parents May and Bernhard.

“Planting just four years after Marlborough’s first plantings in 1973, I didn’t know what I was doing,” Warwick laughs.

“There were no manuals, just a small group of people in Marlborough who were keen enough to have a go. “People thought I was mad, planting on a hillside slope, without irrigation.” Warwick’s first cuttings of Riesling and other varieties, sourced from Te Kauwhata Viticultural Research Station, were eventually replaced by grafted Pinot Noir vines.

Meanwhile, Edel, who was born in Rüdesheim am Rhein, in the German wine region of Rheingau – renowned

“When I saw the photos of the Mosel vineyards in Germany, planted on steep country, I thought, ‘if they’re doing that, why can’t I?’”

20 / Winepress Feb 2024

Warwick Foley for its Riesling, Pinot Noir and aromatics – was travelling around New Zealand as part of a year-long solo world trip.

Edel came from a winegrowing family and after spending her childhood holidays working in the vineyard and cellar as a “child labourer”, had no intention of becoming a winemaker. However, she gave up on her dream of becoming a surgeon when she was offered a job at the famous Geisenheim Wine Research Institute, in the grape breeding program. With a master’s degree in viticulture and oenology from Geisenheim University she went on to work in production and export at German wine estates before emigrating to New Zealand.

Warwick, who had met Edel at Te Kauwhata in 1983, was keen to learn more about the wine industry from one of the world’s famous wine regions. So, he abandoned his newly planted vineyard and joined Edel as a guest student at Geisenheim while working in a number of iconic Rheingau wineries.

Inspired by what he’d learned in Germany and their European travels, Warwick returned to Koromiko five years later, in 1990, ripped out the posts and vines, rotaryhoed the hillside and replanted the vineyard in Riesling, Pinot Noir and other varieties. Edel joined Warwick a year later, with all the earnest passion and energy of a graduate winemaker. “We wanted to stay true to the traditional

CELEBRATE

low intervention style of winemaking, following longestablished practices, with new world terroir, creating exceptional wines, sparkling wines and spirits,” Edel says.

The industry in Marlborough was still small and tightknit at that time, with knowledge and resources readily shared. Winemaking equipment was in short supply and was often improvised along the way, such as using dairy tanks to make wines. Johanneshof was named in 1991 – inspired by Edel’s father Johannes, it translates as John’s estate. With a lot of outgoings and not a lot of income in Johanneshof’s early days, the pair both had to get paid work.

While Warwick continued to work fulltime for ten years at two local wineries, Edel gave up her work at a local distillery to open the Johanneshof cellar door in 1994 and run the day-to-day business.

Bottles were hand labeled and packed into boxes and onto pallets by hand. Edel soon became recognised driving around Blenheim in her red Morris Minor and trailer, delivering wine to restaurants, hotels and transport companies. “I could fit 12 cases of wine into the Morri and 44 onto the trailer to make up a pallet to deliver to Railways for New Zealand distribution,” she laughs.

Their first wine, a 1990 Méthode Traditionnelle, was made onsite at Koromiko and disgorged at Cloudy Bay in 1993, the same year Johanneshof established its iconic underground cellar. Blasted out of the rock beneath the vineyard by Warwick planting the vineyard contract coal miners, the cellar runs 50 metres underground the 35-degree slope and is seven storeys deep.

It was the first underground cellar in New Zealand and remains only one of two blasted from natural rock in the country,

“Wine is not just a commodity, it’s a beautiful, multi-faceted product and we both get a lot of joy out of sharing it with others.”

Edel Everling Warwick says. “In New Zealand we build everything above ground,” he says. “But after visiting Europe and seeing the great natural advantages of underground cellars - naturally cool, higher humidity, stable temperature, no risk of UV rays - we wanted to create one here too. While it is a working cellar where we age wine in oak and bottle fermented sparkling wines on their lees for ten years, it also has become a unique tourist attraction”.

As they grew – from four hectares to 10, with a number of contract growers – business became ever busier and the line between wine and the rest of their lives became increasingly blurred. The Global Financial Crisis, coupled with the oversupply of grapes in 2008, hit the business hard. Followed by the disruption caused by the severe earthquakes in 2013 and 2016, and then the pandemic in 2020, it has not been easy for the boutique wine producer, Edel says.

Their unwavering vision to make wine their way may not have been the most financially rewarding, but many significant accolades and praise from their customers has buoyed them up during challenging times. “The highlight in my 40-year wine career has been receiving the inaugural Marlborough Businesswoman of The Year Award five years into my self-employment, and the International Trophy for Best Aromatic White Wine in the World at the Decanter World Wine Awards in London in 2005,” Edel says. “When you hand craft something and you’re passionate about it, you want to do it the best you can,” she adds. “Wine is not just a commodity, it’s a beautiful, multi-faceted product and we both get a lot of joy out of sharing it with others.”

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Result

Units

Crude Protein

0.6

g/100

Aluminium

5.5

mg/kg

Arsenic

2.6

mg/kg

Boron

4.8

mg/kg

Copper

15

mg/kg

Iron

24

mg/kg

Magnesium

290

mg/kg

Nickel

0.66

mg/kg

Phosphorus

120

mg/kg

Potassium

3000

mg/kg

Rubidium

1.2

mg/kg

Strontium

22

mg/kg

Zinc

7.0

mg/kg

Winepress Feb 2024 / 21

CELEBRATE

Generation Y-ine Welcome return to Marlborough wine KAT PICKFORD

ALEX JUDD has always had an avid interest in wine and cuisine, having grown up surrounded by pivotal players of the Marlborough wine industry. As a young lad, Alex soaked up an abundance of wine-related knowledge, thanks to his father Kevin Judd, Cloudy Bay’s founding winemaker, and his colleagues and fellow Marlborough wine legends James Healy and Ivan Sutherland.

While Alex couldn’t appreciate it at the time, that early influence piqued his interest and became an obsession he would follow throughout adolescence into adulthood. “I was lucky to grow up in a very loving (if crazy) family, that was completely immersed in the wine world.” As a teenager, he worked with some of the region’s culinary icons: restaurateur Alain Hauswirth; chef, cookbook author and educator Chris Fortune; and Chris and Heidi Gibb from the fine dining vineyard restaurant that burned down in 2011.

After finishing up at Marlborough Boys’ College, he moved to Wellington to study law and psychology, but it wasn’t long before the attraction of some of the capital’s best-known eateries, cafes and wine bars lured him back to hospitality. After four years honing his craft as a barista at Memphis Belle, he joined the team at Noble Rot Wine Bar, where he worked under the tutelage of sommeliers Maciej Zimny and Joshua Pointon, refining his palate through inhouse sommelier programmes and WSET. “I’ve always had a highly sensitive nose and palate – a blessing if you’re a winemaker, but absolutely horrible when you’re an eightyear-old within a certain radius of a Malaysian fish market,” he laughs.

After a few years he moved to wine sales with Great Little Vineyards. “Dad always said I had to get out of Marlborough for 10 years and gain some experiences for myself before working with him,” Alex says. “When I was selling wine, I was always trying to steal shelf space from dad’s label, Greywacke. That’s when I realised, maybe it was time to come back to Marlborough.”

Since returning to Marlborough in 2018, the 30-yearold has completed six vintages at Greywacke, working alongside his father and Greywacke winemaker Richelle Tyney, as well as one vintage at Franz Haas in Alto Adige, Northern Italy.

Greywacke shares winemaking facilities with Auntsfield, Settlement, and Dog Point Vineyards in 22 / Winepress Feb 2024

“I was lucky to grow up in a very loving, if crazy family, that was completely immersed in the wine world.”

Alex Judd Hawkesbury, and its Greywacke headquarters. These collaborative environments are how Alex, “a people person”, learns best. “Aside from dad, I’ve been lucky to work alongside and learn from some amazing winemakers over the past few years, including Richelle, Murray Cook [Dog Point winemaker], Luc Cowley [Auntsfield winemaker] and Steven Planthaber [Settlement general manager].” Alex says. “Everyone is very approachable and generous with their time and knowledge. I feel very comfortable asking questions if I don’t know something, it’s really been an amazing learning experience.”

Working in a small team and having to do “a bit of everything” is great for learning, but it can be stressful during vintage, when the winery is often operating 24 hours a day on a skeleton crew. But seeing the results at the end is every bit as satisfying as having the opportunity to work alongside his family. “It can be challenging working with your parents, but coming home and working on the business has brought me and dad closer,” he says. “He was always super busy when we were growing up so it’s nice to spend some time with him and my mum – our relationship has really blossomed.”

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Biosecurity Watch Managing Marlborough’s environmental health JIM HERDMAN

IN THIS month’s Biosecurity section, we delve into the world of biosecurity with Alan Johnson, the science and monitoring manager at Marlborough District Council.

With more than '40 years' experience in local government, particularly in biosecurity and natural resource management, Alan’s insights shed light on the council’s crucial role in managing the region’s environmental health.

Alan’s biosecurity journey began in the early 1980s, working on pest management programs in Central Otago, Kaikōura and the central North Island. Fast forward to today, and he now oversees Marlborough’s regional environmental science and monitoring programme, biodiversity initiatives, and biosecurity programmes.

The scope of the team’s work encompasses monitoring freshwater, land, biodiversity and air quality, making Alan a pivotal figure in the region’s environmental stewardship.

“At a national level, we collaborate closely with the central government agencies,” Alan explains. “But at the regional level, the council takes the lead, fostering key relationships with the Marlborough community and other organisations.”

The Regional Pest Management Plan (available at marlborough.govt.nz) is a cornerstone of Marlborough’s biosecurity efforts. This comprehensive strategy outlines responsibilities and requirements for both landowners and the council, based on factors such as the type of pest, intervention methods, and land use. With more than 34 pest species covered, the plan delineates management frameworks and control programs, placing varying degrees of responsibility on the council and landowners. “Strategic pests like Chilean needle grass and Nassella tussock often require landowners to take the lead in control measures,” Alan says. “However, the council steps in for environmental pests, collaborating with the Department of Conservation and other stakeholders.” Some of those regimes put responsibilities on the Council to manage where there is low

incidence, for example boneseed and African feather grass.

Reflecting on the early days of the Biosecurity Act, Alan recalls his role in formulating Marlborough’s first regional pest plans. Over time, these plans have evolved through legislative change and consultation with interested groups and organisations. Today, Jono Underwood, Marlborough District Council (MDC) biosecurity manager, prepares and oversees their implementation. “With biosecurity in New Zealand, some programmes aren’t prescribed in the regional pest plans, but we are involved, like the national wilding conifer/pine programme. Our key role is coordinating this programme, and allocating funding to delivery partners and service providers,” Alan says.

When it comes to biosecurity incursions in New Zealand, the responsibility rests nationally with the Ministry for Primary Industries. However, in the event of a major biosecurity response, Alan emphasises the council’s commitment to offering services such as mapping, advice, and technical knowledge to any national response effort.

The council would also offer its emergency response centre if the local region is affected and the situation escalates.

Alan says strategic programmes that affect winegrowers include the Chilean needlegrass programme, the nassella tussock programme, rabbit management, “and even the wilding pine programme”. The Chilean needlegrass programme covers approximately 3,000 hectares, and affects approximately 200 properties in Marlborough, 36 of which are vineyards. The obligation of vineyard owners and other landowners is to control the impacts of needlegrass on their property. This means controlling the actual plant (spraying/grubbing) and managing the spread risk. Where there are really low incidences, council staff or contractors may even help with some of the control, depending on the location. Landowners also have an obligation to control nassella tussock, with spraying and grubbing. The seed

IF YOU SEE ANYTHING UNUSUAL

CATCH IT. SNAP IT. REPORT IT. CALL THE BIOSECURITY NEW ZEALAND PEST AND DISEASE HOTLINE 0800 80 99 66 Email enquiries to biosecurity@nzwine.com

24 / Winepress Feb 2024

EDUCATE

can blow up to 10 kilometres or more from a property, so stopping it from flowering and spreading is important.

With the rabbit management programme, it’s currently a monitoring brief. At present there aren’t any really significant impacts in Marlborough due to the continued effects from the rabbit haemorrhagic disease, but there are some small, and localised impacts. “The council’s biosecurity team can help New Zealand Winegrowers (NZW) members with advice on control and identification with any of the pest programmes,” Alan says. MDC also produces an annual Biosecurity Operational Report, which is available on its website. It reports progress with these programmes.

When it comes to wilding pines, winegrowers should be aware of the work that is being undertaken on the hill

and high country at the top of the Awatere, Waihopai and Wairau river catchments, Alan says. “One of the impacts wilding pines have is to reduce water yields. So, if there is no control on some of those catchments, you’ll have less water yields, which means less water downstream for vineyards to use. It’s really important that winegrowers see that it’s a regional programme and that they are one of its beneficiaries.”

He also highlights the council’s recent initiative, the Rural Hub, a digital hub providing quick access to information on biosecurity management, natural resources, catchment management, Freshwater Farm Plans and biodiversity. It serves as a valuable resource for NZW members, offering insights into the council’s work and upcoming events. MDC’s commitment to biosecurity is not just a responsibility but a Helpful web site links partnership with the community, marlborough.govt.nz/environment/biosecurity including many members of the marlborough.govt.nz/environment/biosecurity/regional-pest-management-plan wine industry, to ensure the region’s marlborough.govt.nz/environment/marlborough-rural-hub environmental sustainability for smartmaps.marlborough.govt.nz/smaps future generations.

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Industry News Wine Marlborough advocacy update NICCI ARMOUR From an advocacy perspective, the first months of the calendar year are focused on supporting the industry prepare for a safe and effective harvest period. One of our main activities in February is the annual pre-harvest field day, which brings together harvest and transport operators to hear from organisations such as Marlborough Roads, the New Zealand Police, and Marlborough Lines. Key information to support safe harvest operations is shared and discussed at this session. For the first time, the 2024 field day will be run in collaboration with Ia Ara Aotearoa Transporting New Zealand, a national industry association representing 1,200 individual road freight transport companies. Please join as at this session from 10am – 12pm, February 27 at the Marlborough Research Centre campus.

Supporting and improving industry waste outcomes remains a focus, with Wine Marlborough Limited (WML) and Marlborough District Council (MDC) supporting the establishment of the industry-led Marlborough Circular Wine group in 2023. This group will host an industry workshop, alongside WML and MDC, from 2pm – 4pm on February 20, with the main topic of discussion on vintage waste options and improving winery wastewater compliance. There is room to improve the industry’s compliance performance, but it’s important WML and MDC understand the industry’s challenges and operational practicalities, so please bring your perspective and experience to this session.

People are at the heart of ensuring that we have a safe and effective harvest, and wellbeing of the people in our industry is a big part of that. Marlborough’s Wine Industry Resilience Committee have put together a toolkit of useful resources and examples that wine industry businesses can draw on during the busy harvest period. Check it out under member resources on the Marlborough Wine website.

WineWorks Wine Race The WineWorks Wine Race returns on Friday February 23, with yachts racing their cargo of wine around the Marlborough Sounds and Cook Strait to a finish line at Resolution Bay. The first race to Wellington in 2001 was loosely based on the traditional 'Beaujolais Nouveau', where the first Beaujolais wines were transported from France to England. This year the yachts will start and end in the Queen Charlotte Sounds, with an offshore fleet heading out into Cook Strait. All fleets will meet in Resolution Bay for prize giving and a celebration of the vintage produced from grapes grown during the 50th year anniversary of making wine in Marlborough. The winery entry fee is 12 bottles of wine per entry with a maximum of four entries. If you have a staff member that would like to participate, they will need to pay crew price of $50 which will give you a pass to all after race festivities. For more information and to register please email the Waikawa Boating Club events@waikawaboatingclub.co.nz or phone 03 5736798.

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Marama Labs co-founders (left to right) Dr Brendan Darby, Dr Matthias Meyer, and Professor Eric Le Ru

26 / Winepress Feb 2024

Marama Labs, a deep-tech startup based in New Zealand and Ireland, has gained significant investment in its development of novel spectroscopy technology for chemical analysis of complex liquids in industries, including wine.

Marama Labs closed a seed-plus round of €1.75 million, which will allow it to scale up hardware manufacturing capacity in New Zealand for its patented CloudSpec spectroscopy instrumentation and further develop its CloudSpec-Insights data platform. The platform enables opaque liquid samples, like fermenting wines and nanomedicines, to be analysed in a fraction of the time it takes with existing instrumentation, giving customers chemical data to optimise and improve production processes.

Blood, Sweat & Beers IX, the unofficial inter-winery offroad cycling championships, took place at Brancott Estate’s Booker Vineyard in January. Photos by Sarnim Dean Photography

Brookby Beats On February 9, the natural amphitheatre of Marlborough’s Brookby Hill vineyard will host a gathering of top Southern Valley wine producers, great musical talent, and a selection of culinary delights. Two Rivers, Corofin, Sorrell, The Marlborist, and Vandal have joined forces for a night of “authentic wines and banging beats” in the lead up to the Marlborough Wine & Food Festival. eventfinda.co.nz

Wine Industry Wellness Week The second annual Marlborough Wine Industry Wellness Week is scheduled for June 10–14, to shine a spotlight on great wellness initiatives being rolled out in winerelated workplaces in the region, and to share guidance on resilience and wellbeing. For inspiration leading into the 2024 vintage, check out the 2023 entries on Marlborough Wine’s Instagram and look for the hashtag #wineindustrywellnessweek2023. Last year Spy Valley and Yealands stood out for fantastic initiatives to protect their people.

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Wine Happenings

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

To have your event included in the March 2024 Wine Happenings, please email details to sophie@sophiepreece.co.nz by February 20 For more information, please go to the website supplied or email sarah@winemarlborough.nz

FEBRUARY 7 Forrest Summer Sunday Sessions every Sunday until the end of April 2024 (marlboroughnz.com/events) 9 Brookby Beats (eventfinda.co.nz) 10 The Marlborough Wine & Food Festival (marlboroughwinefestival.com) 16 NZDFI workshop: A regional development case study on the potential for a durable hardwood industry (marlboroughwinenz.com/industy-events) 19-25 Climate Action Week Marlborough (events.humanitix.com) 20 Marlborough Circular Wine group industry workshop, 2pm-4pm 21 New Zealand Winegrowers presentation of the National Greenhouse Gas Emissions National Report 23 WineWorks Wine Race (events@waikawaboatingclub.co.nz) 27 Wine Marlborough pre-harvest field day, 10am-12pm, Marlborough Research Centre campus.

28 Bragato Trust Scholarships – closing date for applications ( nzwine.com/en/events/bragato-trust-scholarships) MARCH 8 Framingham Harvest Concert 2024, 5:30pm - 11:00pm (marlboroughnz.com/events) JUNE 10-14 Wine Industry Wellness Week

Brookby Beats – Feb 9

28 / Winepress Feb 2024

Wine & Food Festival – Feb 10

Wellness Week – June 10-14

Post-harvest nutrition Replenish the vines with nutrients in preparation of bud break in spring. With a focus on delivering nitrogen, potassium, boron and zinc to the plants, our Technical Horticultural Representatives will offer advice and product solutions to help you produce quality fruit in the coming season.

We know horticulture Contact your local Fruitfed Supplies team, or visit fruitfedsupplies.co.nz for more information.

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