Winepress - July 2021

Winepress THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 319 / JULY 2021

BOARD ELECTIONS

EXPORT HEADACHES

SOIL HEALTH

LAWSON'S DRY HILLS

Photo: Jim Tannock

wine-marlborough.co.nz

4 14

this issue...

REGULARS

FEATURES

3 4

10 Vintage Report

6 22 24 28 30 32

Editorial - Sophie Preece

From The Board Tom Trolove Tasman Crop Met Report Rob Agnew Generation Y-ine Sarah Rowley Adams and Josh Rowley

12

Good Stuff - Lawson's Dry Hills Biosecurity Watch Sophie Badland Industry News Wine Happenings

Cover: Mel Pierce and Jeff Sinnott are driving Constellation’s Living Plough project. Photo by Jim Tannock. See page 16

Marlborough’s 269,521 tonne harvest, representing 75.2% of the New Zealand wine industry’s 2021 yield, was 21% down on 2020, cutting grower incomes and creating supply challenges for wine companies

12

Export Hold Up Shipping delays are “majorly” impacting wine exports, as companies become familiar with bookings getting “bumped” and shipments delayed

14 Saving our Soils

Under wheel compaction and reduced levels of soil carbon under vines are some of the concerning soil issues in Marlborough vines. But management techniques can help restore soil health, says environmental scientist Matt Oliver.

22

Winepress July 2021 / 1

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General Manager: Marcus Pickens 03 577 9299 or 021 831 820 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 Kirsty Harkness kirsty@mountbase.co.nz Nick Entwistle nick@wairauriverwines.com Tom Trolove (Chair) tom.trolove@framingham.co.nz

From the Editor THIS EDITION of Winepress delves underground, with a series of stories on the state of vineyard soils, and the work being done to restore them. At Constellation Brands’ Fairhall vineyard, the Living Plough project is using cover crop trials to aerate the soil, increase organic soil matter, and create “a habitat and food for our underground livestock”, says grower viticulturist Mel Pierce.

Their efforts are part of a far greater movement in vineyard management, says the company’s national technical viticulturist Jeff Sinnott. “I think all wine companies are starting to look at their vineyards through a slightly different lens these days… You can’t have healthy plants in an unhealthy soil.”

Soil compaction and declining carbon is par for the course in Marlborough vineyards, says Marlborough District Council environmental scientist Matt Oliver, who released a report to council’s Environment Committee last month, revealing the 2020 take on a 20 year soil survey, studying a selection of criteria in vineyards, cropping and pasture. “Some vineyards are better than others, there is no doubt about it,” he says. “But they all have compaction to some degree. They all have degraded soil carbon to some degree.” Growers not already doing so need to look at integrated management of the undervine area, he says. “You bite the bullet and do something different.”

And plenty are doing just that, according to Rebecca Lawrence of Soil Matters, who has seen surge of interest in soil health over recent years. “People are morphing and wanting to change things for the better,” she says. “They want their land and surrounding environment to be in the best possible health and condition, now and for the future.”

Back on the surface, this edition also looks at the vintage numbers for 2021, with a 21% drop in Marlborough’s yields, as well as the headaches being faced by companies struggling to ship their exports on time. It also delves into the upcoming election, with parting words from outgoing board member and chair Tom Trolove, including a call for industry to bring new people to the board table.

“They’ll join a diverse, intelligent and positive group of six remaining board members, keen to help the Marlborough wine industry flourish.”

Tracy Johnston Tracy@dayvinleigh.co.nz Designed by: Blenheim Print Ltd 03 578 1322 Disclaimer: The views and articles that are

SOPHIE PREECE

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.

Winepress July 2021 / 3

GROW

From the Board Getting on with governance TOM TROLOVE

THE PAST six years on the Marlborough Winegrowers board have been extraordinarily satisfying, and I’m standing down at this election with great confidence in the health and vibrancy of the organisation.

It’s been quite a ride, with an oversupply of fruit the main issue when I began. Just months later, the Kaikōura earthquake gave the industry a huge shake – literally and figuratively – with the immediate issues of repairing damage and moving wine from the region, as well as the longer term ramifications on insurance, emergency planning and health and safety.

Since then, our table of industry representatives has dealt with all manner of challenges – from drought management to the Marlborough Environment Plan – as well as opportunities, including buying the Marlborough Wine Show and launching its celebration lunch, designed to nurture camaraderie in our industry. I feel a great deal of pride in being a part of that, and appreciate that being on the board allowed me to be a part of a change that I personally care about.

In the past 18 months Covid-19 has carried countless challenges, of course, creating a whole new set of conversations around the board table, including the one that saw us cancel the Marlborough Wine & Food Festival for the first time in its 35-year history.

Being on the board has given me greater insight into the pressure points facing industry, a more intimate knowledge of how those pressures impact our members and community, and a broader perspective on what drives – and restrains – Marlborough’s wine industry. As an example, I always thought the lack of plantable land would be the greatest restriction on growth. Now I believe climate and water, and to a lesser degree human resources, will slow its continued growth.

The challenges will keep coming, but I think the Marlborough Winegrowers Board and Wine Marlborough are in better shape than ever to deal with whatever comes our way. When I arrived six years ago, there wasn’t a strong strategic direction for the company. Joining the Institute of Directors early in my first term, and attending their governance workshops, helped develop my understanding of how an effective board should operate – and in 4 / Winepress July 2021

particular, the importance of good governance rather than hands-on operations.

As a result, the board members and Wine Marlborough employees worked together, with the help of Jamie Fitzgerald of Inspiring Performance, to develop a really clear and articulate strategy for the future of Wine Marlborough.

The idea was to empower the Wine Marlborough team to undertake operations, aligned and supported by the strong strategic plan that offers a road map for the future.

We revisited the plan in my second term, in the midst of Covid-19, and found it was still on point, which was reassuring. Since then, we have been working on a marketing strategy, led by Wine Marlborough marketing and communications manager Sarah Linklater. That is a robust and well thought through marketing strategy for the organisation, and one of the best I have seen. Sarah and the team have done a wonderful job and I am really excited for the organisation to take it forward and make it happen.

The past six years have seen the Wine Marlborough team go from strength to strength, including the employment of advocacy manager Vance Kerslake, which brought advocacy to the fore of the organisation.

Now Nicci Armour has taken on that role with gusto, continuing the strong drive to represent our membership in the conversations of locals and central Government, government agencies and other industry bodies. The small Wine Marlborough team, led capably by general manager Marcus Pickens, deliver all the above, plus outstanding events and activities, thanks to Loren Coffey.

This election, three other members of the board will also stand down – Nick Entwistle, Ben Ensor and Callum Linklater – providing opportunity for new people to step up and be a greater part of Marlborough’s wine industry.

They’ll join a diverse, intelligent and positive group of six remaining board members, keen to help the Marlborough wine industry flourish.

I have found the board meetings some of the most interesting hours of my working week, and the enhanced community engagement has been very rewarding. It’s a supportive environment that offers a wealth of learnings among vibrant people, rich with opportunities to make a change.

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Election - Marlborough Winegrowers Board Anyone seeking nomination to the Marlborough Winegrowers Board needs to ensure they are the registered voter for their business, says Wine Marlborough general manager Marcus Pickens. “We hope to see a diverse range of people putting up their hand to represent Marlborough’s wine industry on the board, and some of those people will not currently be assigned as the voter,” he says. “That’s just a case of seeking authorisation to be assigned as the voter for the business, before they seek nomination, as the first step.”

Marcus notes that some members will be employees of a business as their day job, but own their own vineyard or registered wine company, so could seek nomination under their own entity. “But it’s likely they would want to

Key dates include: August 20 Final date for members to record a

change to the registered voter.

September 6 Final date to return nomination form to

Wine Marlborough office.

September 15 Electors will receive a ballot paper

listing candidates nominated

for election.

September 30 Ballot papers must be returned to the

Trustees office by midday October 1 Notification of Results November 5 First meeting of new board For more information, ask any current board member or give Marcus Pickens a call or email.

Contact details on page 3.

“We hope to see a diverse range of people putting up their hand to represent Marlborough’s wine industry on the board.”

Marcus Pickens speak to their employer before putting their name in the hat anyway.”

The board has five grape grower representatives and five wine company representatives, each serving a threeyear term. Six of those positions are up for election next month (four in the Wine Company category and two in the Grape Grower category), and of those, four members have indicated they will not stand again, having already served for six years each. “So, the key is to get atleast two or more nominations in each category,” says Marcus.

Winepress July 2021 / 5

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MET REPORT Table 1: Blenheim Weather Data – June 2021

June June 2021

2021 compared

to LTA GDD’s for month -Max/Min¹ 36.4 189% GDD’s for month – Mean² 50.8 147% Growing Degree Days Total July 20 to June 21-Max/Min¹ 1510.9 112% July 20 to June 21 – Mean² 1560.2 106% Mean Maximum (°C) 15.0 +1.2°C Mean Minimum (°C) 5.6 +2.0°C Mean Temp (°C) 10.3 +1.6°C Ground Frosts (<= -1.0°C) 7 less Air Frosts (<0.0°C) 1 less Sunshine hours 135.6 104% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2021 1290.5 104% Rainfall (mm) 75.6 116% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2021 281.4 92% Evapotranspiration – mm 29.8 90% Avg. Daily Windrun (km) 192.3 87% Mean soil temp – 10cm 8.7 +2.7°C Mean soil temp – 30cm 10.2 +1.9°C

Temperature

June LTA

Period of LTA

June 2020

19.3 34.6

(1996-2020) (1996-2020)

20.3 36.5

1346.9 1473.9 13.8 3.6 8.7 11.9 5.0 150.9 91.8 205.2 1243.1 65.3 8.0 154.9 305.3 33.2 220.6 6.0 8.3

(1996-2020) (1996-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) 1981 1959 (1986-2020) (1986-2020) 974 1943 (1986-2020) (1996-2020) (1996-2020) (1986-2020) (1986-2020)

1441.9 1520.3 14.4 5.3 9.8 3 0 115.1

1285.9 77.6

203.4 32.8 181.2 7.6 9.8

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

June’s mean temperature of 10.3°C was 1.6°C above the long term average (LTA) temperature of 8.7°C (1986-2020).

June was a lot warmer than in the previous six years 2015 to 2020. June 2021 is the fourth equal warmest June on record for the 90 years 1932 to 2021 (Table 3). 8 of the 10 warmest June’s on record have occurred in the last 20 years, since 2002.

Table 3: 10 warmest June mean temperatures on record for Blenheim (1932 to 2021) Year Mean temperature (°C) 2003 10.9 2014 10.8 2002 10.6 1971 10.3 2021 10.3 2004 10.1 2016 10.1 2020 9.8 1993 9.6 2011 9.5 LTA 8.7 (1986-2020)

7.5 (1932-1985)

Table 2: Weekly temperatures, rainfall, sunshine and frosts recorded in Blenheim during June 2021

Mean Max Mean Min Mean. Diff.

Rainfall Sunshine

(mm) (hours)

Total Total Ground Air Frosts Frosts

1-7 June

15.2 (+1.4)

4.5 (+1.1)

9.9

(+1.2)

1.6

34.3

1

0

8-14 June

17.1 (+3.3)

7.5 (+3.9)

12.3

(+3.6)

0.8

36.5

0

0

15-21 June

13.1 (-0.7)

5.4 (+1.8)

9.3

(+0.6)

65.4

16.3

1

0

22-28 June

15.3 (+1.5)

6.8 (+3.2)

11.0

(+2.3)

7.8

33.4

3

0

29-30 June 12.1 (-1.7) -0.6 (-4.2) 5.8 (-2.9) 0.0 15.2 2 1

1-30 June 15.0 5.6 10.3 75.6 135.6 7 1 2021 (+1.2°C) (+2.0°C) (+1.6°C) (116%) (90%) (4.9 less) (4 less) LTA 1986-2020 13.8

6 / Winepress July 2021

3.6

8.7

65.3

150.9

11.9

5.0

In the 12 months July 2020 to June 2021, eight months recorded above average temperatures (July, August, September, October, November, January, April and June). Three months recorded close to average temperatures (December, March and May) and only one month recorded a well below average temperature (February).

Frosts With well above average air temperatures in the first three weeks of June 2021 only two ground frosts were recorded in those 21 days. However, in the 9 days from 22 to 30 June, 5 ground frosts and 1 air frost were recorded. The last day of the month, 30th June, was the coldest day with a grass frost of -5.5°C. This is the coldest grass frost recorded in Blenheim since 6 August 2019 which recorded -5.8°C. 30th June also recorded an air frost of -1.2°C, the first air frost in 2021.

Figure 1: Number of ground frosts recorded in June and trend in number of frosts over the 90 years 1932 to 2021

Figure 1 displays the annual number of ground frosts in June over the 90 years 1932 to 2021. The red trend line indicates that the number of ground frosts in June has decreased from 21.5 to 9.5; i.e. on average there are 11.6 less ground frosts in June 2021 than there were in 1932.

Rainfall June 2021 recorded 75.6 mm rain; 116% of the LTA (1986-2020). Many people were heard complaining about the rain at the weekends in June. Five of eight weekend days in June recorded rain. By far the wettest two days were Saturday 19th with 13.0 mm, and Sunday 20th with 48.6 mm rain. What made the weekends also seem a lot more dismal was the lack of sunshine. Total sunshine on all eight weekend days was only 6.5 hours, whereas the LTA sunshine on eight days in June would be 40.2 hours.

Figure 2: Rainfall for the 12 months July 2020 to June 2021

Winepress July 2021 / 7

Figure 2 highlights the highs and lows of the monthly rainfall in the 12 months from July 2020 to June 2021. Six months recorded well below average rainfall. The lowest monthly totals were only 7.8 mm recorded in both January and April 2021. Three months recorded close to average rainfall. Three months recorded well above average rainfall.

May 2021 recorded the highest total of 88.2 mm. Total rainfall for the 12 months was 539.4 mm. This was 85% of the long-term average (636.7 mm). The above average rainfall in May and June 2021 helped to make up the rainfall deficit that occurred over the 5-months from December 2020 to April 2021. At the end of April there was a rainfall deficit for those 5-months of 88.3 mm. However, at the end of June the deficit had been reduced to 48.4 mm.

Delta Wine. Photo courtesy of NZW

Sunshine June 2021 recorded 135.6 hours sunshine; 90% of the LTA (1986-2020). Total sunshine for the 12-months July 2020 to June 2021 was 2606.7 hours; 104% of the LTA.

Wind Average daily wind run for June 2021 was 192.3 km, with an average wind speed of 8.0 km/hr. This was well below the long-term average wind-run for June of 220.6 km and average wind speed of 9.2 km/hr (1996-2020).

Only one month in the past year, July 2020 to June 2021, recorded above average wind-run (October 2020). This continues the trend of the last 10 years, over which time period most months have recorded below average wind-run.

Rob Agnew Plant & Food Research – Marlborough Research Centre

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EDUCATE

Light Load

Nautilus harvest. Photo New Zealand Winegrowers

Marlborough’s 21% crop drop SOPHIE PREECE

NEW ZEALAND’S grape harvest dropped 19% in vintage 2021, with 370,000 tonnes picked nationwide.

Marlborough’s 269,521 tonne harvest, representing 75.2% of the total yield, was 21% down on 2020, while the national Sauvignon Blanc harvest – dominated by Marlborough and comprising 74.8% of the national pick – dropped by 18%.

Pinot Gris and Pinot Noir were hardest hit varieties, with national drops of 27% and 35% respectively.

New Zealand Winegrowers chief executive Philip Gregan presented the vintage results at last month’s Grape Days events, held in three locations around the country with a record number of more than 900 attendees in total.

He began by looking back at 2020, from the work done to advocate for the wine industry becoming an essential service, to exports hitting $2 billion on the back of a retail boom during Covid-19. “It was a crazy, crazy year and hopefully - probably- we will never live through a year like that again.”

The stellar sales of 2020 meant New Zealand entered 2021 short of wine, and over the past six months there has been a fall in export value and volume, with export volume down 17% since the beginning of the year and value down 6% from the peak of 2020, said Philip. “Then of course we had the vintage.”

Inclement weather over flowering, as well as some frost damage, hit wine regions in the middle of the country hardest, including Marlborough, Nelson (down 33%) Wairarapa (down 30%) and North Canterbury (down 26%) while Northern areas achieved better yields, between 1% and 8% down. Hawke’s Bay, the second biggest player with 11.5% of the national crop, harvested 41,153 tonnes, down 5% on 2020. Meanwhile, Central Otago bucked the trend, with crops up 21% on 2020.

While the quality is exceptional, the yields promise supply and demand tension “In simple terms it’s not the quantity of wine to support the level of sales that the industry recorded in the past year,” Philip told Grape Days audiences. “Our best estimate is the industry is going to be short about 7 million cases of wine, so there’s going to be a

10 / Winepress July 2021

strong fall in export sales, and we expect in domestic sales in New Zealand as well.”

It was encouraging to see that in uncertain times, “consumers continue to choose a premium product they know that they can trust,” he said. “Wines from vintage 2021 promise to be something special, but in some instances, the question may just be whether there is enough to go around.”

Grower incomes would be well down at a time they are facing “greatly increased costs”, he continued. “For wineries affected by the downturn in production, there will be lots of questions about which customers they will supply, how much and at what price.”

Siobhan Wilson of Marisco Vineyards says communication is key to managing the shortfall in supply.

“We have been talking continuously to our partners overseas from the moment we knew the vintage was going to be low,” she says. “We want to ensure consistent supply, so making sure that we can supply in a sustainable way is important.” Everyone wants more, and that’s especially true this year, she adds. “Demand is some of the biggest we have seen. Looking after our key partners is what is most important to us.”

Philip told Grape Days audiences that, given the impact and associated difficulties of Covid-19 over the past year, the New Zealand wine industry was opposed to an increase in wine excise as of July 1. A major concern with this increase is the impact it will have on the approximately 300 small wineries who only sell in the domestic market, he said. “They have already been hit hard by the lack of international tourists post-Covid, surging production costs, and the difficulties being experienced in the hospitality sector. Adding to those stresses with yet another tax rise does not make sense right now.”

EDUCATE

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Winepress July 2021 / 11

GROW

Port Pause Many a slip twixt the wine and the ship SOPHIE PREECE

Siobhan Wilson

SHIPPING DELAYS are “majorly” impacting wine exports, says Siobhan Wilson of Marisco Vineyards in Marlborough.

“We have orders coming in, which we are madly bottling the new vintage to meet, to then have the containers bumped off boats,” says the general manager, sales and marketing.

“This is having a negative impact on delivering our sales budgets, our financial planning and cash flow.”

The ramifications of Covid-19 mean exporting has been challenging for the past six to eight months, but the impact is worse now than ever, because of decisions shipping companies made when the pandemic was in “full swing”, says Siobhan. “The reduction in the number of boats coming to New Zealand, and therefore the availability of space

12 / Winepress July 2021

“Even more challenging is when boats omit coming to Nelson at all”

on these boats, means that we are competing with not just other wine companies but all export products from New Zealand to get our orders on board.”

Ships are being overbooked, so that containers all set to go get “bumped off” and have to wait another two weeks for potential space on another vessel, she says. “Even more challenging is when boats omit coming to Nelson at all – which means that there can be up to a month before another boat is coming in.”

The delays are not just a result of departures from New Zealand, but also because ships are caught up in other ports,

Siobhan Wilson

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which is “something we haven’t experienced before and cannot plan for”, says Siobhan. Another issue being faced by wine companies is the shortage of containers for use in exporting wines, due to the reduced number of ships coming in, she says.

The delays have resulted in the company missing out on promotional deadlines, particularly in the northern hemisphere, at a time when demand is on the increase because of Covid-19, she adds, noting much higher demand for Sauvignon Blanc over the past year. “This of course is then exasperated by lower yields of 2021.” The late arrival of containers in foreign markets also means delayed payment of invoices, “as customers won’t pay for stock they haven’t received”.

says Sarah. They approached their buyer in Finland to see if they could supply the same wine, but complications with wine labelling laws in Norway derailed that option. “It took multiple emails and suggestions of alternative ways to deliver the wine to market before the issue was finally resolved.”

Sarah says the export issues started to bite during New Zealand’s Covid-19 Alert Level 4 lockdown last year. “Not only was the space on the vessels in short supply and fewer vessels calling at New Zealand ports, but the equipment needed (20 and 40-foot containers) was difficult for the freight forwarders to source.”

However, those freight forwarders have been “fantastic”, and have worked with WineWorks Marlborough to alert the

“We have had to keep an extra close eye on export certification expiry dates” Sarah Lissaman Communication has been key to getting through sketchy shipping schedules, Siobhan says. The company is talking to all its customers and asking for longer lead times on orders so bookings can be made well in advance “with the hope that they will stick”. They are also informing customers as soon as they hear of a delay, she says.

Meanwhile, Marisco has explored other port options to decrease its reliance on Nelson, but with the whole of New Zealand impacted, have had little success on that front, Siobhan says.

Over at Saint Clair Family Estate, export manager Sarah Lissaman says some freight bookings are being amended multiple times before the wine finally departs the country.

In one example, a 20-foot container intended for Germany had a ready date for export in early April, but did not depart New Zealand until the end of May, with the original booking amended four times.

In another example of shipping headaches, a tender winning wine destined for Norway had a specific launch date in market, which Saint Clair was in danger of missing,

company of any changes to the shipping schedule, Sarah says. “We have had to keep an extra close eye on export certification expiry dates, so that export certification for all wines in our shipments stay current.”

In some cases, Saint Clair’s importers are running out of stock of some wine labels in their markets. “We are doing our best to bottle the new vintage 2021 Sauvignon Blanc as early as we can,” Sarah says. “Demand for our Reserve and Pioneer wines has been very strong and we sold through the 2020 vintage Sauvignon Blanc ahead of previous years.”

Cloudy Bay technical director Jim White says the company blended a month earlier than normal, to ensure the 2021 Sauvignon Blanc gets to overseas markets in time for its October 1 launch. “We were worried about shipping delays,” says Jim, explaining a strategy to prioritise bottling of wines with a longer travel time. “We have had to preempt the delays.”

WE’RE ON THE SEARCH FOR GROWERS OF SAUVIGNON BLANC, CHARDONNAY, PINOT GRIS & RIESLING FOR 2022 & BEYOND All enquiries welcome Contact David Clouston 021 527 550 | dave@tworivers.co.nz

Winepress July 2021 / 13

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Dirt Poor Change required to improve vineyard soils SOPHIE PREECE

COMPACTION UNDER wheel tracks on vineyards is one of the concerns highlighted by a new Marlborough soil quality report, along with reducing levels of soil carbon under vines. “Some vineyards are better than others, there is no doubt about it,” says Marlborough District Council environmental scientist Matt Oliver, who co-authored the technical report, presented to council last month. “But they all have compaction to some degree. They all have degraded soil carbon to some degree.”

The Soil Quality Monitoring Programme has been operating for 20 years, looking at pasture, cropping and viticulture soils, and has begun to clearly identify a declining trend in some soil quality parameters, according to the report.

Compaction is also evident in vineyards other than the wheel area, “but seems to be dependent on the length of time a vineyard has been in production and the management regime”, says the report. “Older vineyards tend to have reduced air filled porosity (AFP) in vine, wheel and interrow samples whereas younger vineyards often only show compaction under wheel tracks.” It also notes that compaction may be increased where vineyard soils are stony, due to heavy rollers used to bury stones.

Nurturing soil recovery is not a one size fits all process, and procedures need to consider soil types, vineyard management and the business model, with remediation

“The biggest impact is probably on the bottom line of the producers.”

Matt Oliver Matt says compaction is a “fallout of our current practices”, with wheel tracks constantly impacted by mowing, trimming and spray runs. “The compaction is slowly getting deeper and deeper and harder and harder – you are cutting off your supply of nutrients to the vines.”

That comes at a cost to business, he adds. “The biggest impact is probably on the bottom line of the producers; on their profits.”

The degraded soil carbon levels mean growers not already doing so need to look at integrated management of the undervine area, he says. “You bite the bullet and do something different, such as undervine mowing or cultivating instead of just spraying.”

The report indicates that vineyard management can yield good remedial results, with three of the four 2020 vineyard wheel samples within the target range, and the observation of “good vineyard management practice in the form of well vegetated wheel tracks” observed during sample collection.

14 / Winepress July 2021

designed to be “part of a profitable bottom line”, says Matt.

It could mean replacing an undervine spray round with mowing, reducing the width of the spray strip, or reducing the number of tractor passes done, and the number done in the wet. Where viable, companies could consider the potential to reduce runs by using multi row machinery, he adds.

Other options available are the addition of compost and other organic matter, or using a side throw mower. “None of this is new stuff,” says Matt. “They are all well proven techniques.” He also notes that if companies are putting in place remedial measures, “they should institute them across their entire vineyard area”.

A third major issue raised by the report is the impact on soils of establishing new vineyards on what was pasture, including through spraying, cultivating, and earthworks around irrigation. “That actually takes out a lot of soil carbon,” says Matt. “Within 18 months the area under vine will have suffered a reduction in soil carbon, and reduced

EDUCATE

ability to hold water and nutrients in the soil. And there are a whole lot of consequent problems with that.”

He would like to see growers consider the soil more when putting in new developments. “Think about whether you need to do all that cultivation. Could you mulch or just spray the site then rip? If the cultivation is essential, think about how you can put back the soil carbon that you will lose.” Where the ground is to be cleared, growers should consider the addition of compost, or a few years of green crops that are subsequently mulched in or crimp rolled in situ, says Matt. “You don’t need to grow expensive crops oats are as good as anything.”

Going forward, he would like to see absentee landlords taking note of their soil stats, and for contracting companies to incorporate soil conscious practices in their management regimes, with a checklist looking at soil compaction and undervine soil carbon and spray regimes.

Matt notes that viticulture is a relatively benign land use when it comes to water quality, but less spraying of drains would improve its footprint. “How much money do we spend on spraying out the drains?” he asks. “Those are the sorts of things that have a material impact on water quality.”

Marlborough is in a good place environmentally, “and what we are talking about here is that, irrespective of what land use you indulge in, you have an impact”, he says. “We are trying to become aware of what those impacts are and then address them”.

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STEPPING LIGHTER According to the soil quality report, Marlborough vineyard under-vine areas show soil degradation from reduced carbon levels. The following steps are recommended: • Reduce use of herbicide; consider integrating herbicide use with minimal undervine cultivation and mowing.

• Allow weeds to grow over winter, use grazing to manage excessive growth.

• Add carbon sources (fish, seaweed, humates) to herbicide applications.

• Apply compost to undervine area.

The report says consideration should be given to reduce vehicle trafficking of vineyard rows, and to: • Use multi-row equipment for as many tasks as possible - e.g, spraying.

• Use lighter equipment for low power tasks such as mowing.

• Ensure tyre pressures are correct. Lower pressures can reduce compaction.

• Ensure wheel tracks are well vegetated and ensure herbicide applications do not kill wheel track vegetation.

• New vineyards are most vulnerable to soil compaction.

Keep traffic to a minimum for as long as possible while new swards establish and use light equipment.

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Winepress July 2021 / 15

GROW

Living Plough Getting to the root cause of soil health SOPHIE PREECE

CONSTELLATION BRANDS is using nature to drive better soil health, with the Living Plough project helping develop a “subterranean ecosystem” at its Fairhall vineyard. Grower viticulturist Mel Pierce has two 7 hectare trials on the 70ha block, with an array of deep rooted cover crops planted in either ripped or drilled soil, to ease soil compaction and increase vineyard health. “The Living Plough trial is to see if you can break up the soil with cover crops as well as you can by mechanical means,” she says, explaining how compacted soils can restrict vine roots to a small area, preventing the plant from fully developing. This also results in less drainage and deep water storage, and increased risk of drought stress between rain events. “So you have starved the vine of oxygen, you’ve starved it of water and nutrients, and you have prevented the flow of all of your organisms,” she says. “If you imagine a vine trying to grow through concrete, that’s what compaction is.”

It essentially means a vine lives like a pot plant, says Constellation Brands New Zealand national technical viticulturist Jeff Sinnott, who compares soil to a sponge that, while compressed, can no longer hold water or nutrients.

Jeff and Mel both joined the company a little over a year ago, and were excited by the prospect of using their technical skills and knowledge to enhance vines and yields at the Fairhall block, which has been through “20-odd years of a little too much taking and not enough giving”, Jeff

16 / Winepress July 2021

says. The vineyard’s clay subsoils exacerbate the challenge, because they are particularly vulnerable to compaction, especially when tractor passes follow rainfall, evacuating soil aeration and solidifying the sponge. “When we got here, we saw a big opportunity to enhance soil health and in turn increase yield,” says Jeff. “A win-win.”

The duo both come from backgrounds of “precision viticulture” where the process is about give and take, “not take and take”, says Mel, who worked 12 years in the United States, where soil health was a key aspect of a vineyard manager’s role, because of the commercial consequences of its decline. “The vine gets weak, it has weaker shoot growth, it has lower yields. The root systems just can’t develop properly – especially in compacted soils,” says Mel, describing exacerbated issues of pest and disease in unhealthy soils, as well as lower production. “If we can find a way of breaking compaction without turning the soil, that is a huge win.”

The cover crops are not just about changing the physical state of the soil, and Constellation is working with Linnaeus Laboratory to analyse changes in various microbiome dynamics in the soil as the trial progresses. “It is basically creating a self-sustaining subterranean ecosystem,” says Mel. “We look at all the different interactions - how the physical, chemical and biological aspects interact, including parent material, organic matter and the soil microbiome.”

PROTECT

Living Plough includes one treatment where they undertook a mid-row rip to break the compaction zone, before planting deep rooted cover crops including radish, mustard, black oats, lupin, spinach and borage. “They are plants with huge biomass and also big root systems,” says Mel, explaining that for all the plants grow in height they will sink in depth as well, plunging as much as a metre down, and outwards as well, to break up the compaction.

In the second treatment, they sprayed out the native cover and drilled directly in, to see if they could get the same result without mechanical assistance. On the cultivated block, they plan to mow the cover crop and incorporate the organic matter back into the soil in spring and leave it to decompose, checking with Linnaeus on how that impacts the microbiome populations.

For the drill treatment, they will crimp-roll the crop down to create a matt, or mulch and disperse under the vines as a green manure, says Mel. “That is creating a habitat and food for our underground livestock,” she says.

“This is an ecosystem we won’t disturb - we will keep adding to it year on year.”

The additional organic matter will help open up “big pores and little pores” in the soil, she says. Rainfall will fill those pores, with the large ones draining faster taking oxygen into the rootzone, while the small ones hold on to the water, and provide “amazing” storage.

Organic matter is a huge part of the equation says Jeff,

explaining that an increase in 1% of organic matter in soils will increase their water holding capacity by 170,000 litres per hectare. “It’s all about surface area,” he says, “That’s how important those micropores are.”

Living Plough also includes “bug banks”, with an array of flowering species that will provide a food source for predator insects. “We are trying to create a slightly more diverse biology,” says Mel, who expects to see measurable differences this growing season.

The findings will help with management of all Constellation’s vineyards, although Jeff emphasises that each block has its own “peculiar sets of idiosyncrasies” and the holdings need to be categorised by individual soil signatures, not by vineyard. What might be true at Fairhall won’t be true everywhere, he says. “That is what is so exciting because every vineyard is so unique,” says Mel. “If you look at the soil structure you have the clay, the sand, the silt, the loams, and differences in organic matter, differences in parent material. There is no solution that can roll out everywhere.”

All wine companies are starting to look at their vineyards “through a slightly different lens”, says Jeff. “You can’t have healthy plants in an unhealthy soil.”

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PROTECT

Earth Works

Rebecca Lawrence and William Grigg at Meadowbank Vineyard

Simple pathways to healthier soil SOPHIE PREECE

PROACTIVE MEASURES to improve soil health can yield results within three to four years, says a Marlborough consultant delighted by the increase in thoughtful management practices. “What I love at the moment is diversity in the vineyards and seeing people get away from that monoculture,” says Rebecca Lawrence from Soil Matters. “It’s a high production environment and we need to get diversity across the valley floor.”

She says recent years have seen a boost in landowner commitment to soil health, partly due to pressure from “purchasers buying the products”, but also as they see a decline in production or increase in the likes of botrytis.

“Sometimes it is that ‘the neighbour is doing better than me’,” says Rebecca, noting that a decline in crops is frequently blamed on older vines, “but I believe you can still achieve a sustainable tonnage if you are looking after your soils”.

Her work begins with digging holes and analysing soils, to ascertain what is happening in terms of structure, biology and drainage, for example, taking into account the natural elements of the geology as well as the anthropomorphic impacts of the land use. A comprehensive soil test may look at a poorly performing area or the whole block, in order to compare the good and the bad, says Rebecca. “We talk to the grower about their vineyard management throughout the year, from post-harvest to right through the growing season, and then we make a plan.”

That plan could include interrow plantings to boost soil biology, nutrient uptake and diversity, as well as nutritional inputs. “It’s really working with nature to build that house for the plants, if you like, for production,” says Rebecca.

“I think you can get a turnaround in three to four years, depending on the state it was in.”

Hill sites with a lot of shifted topsoil and clay subsoils can be a longer term fix, with more “intense” management required, she says. “You have to get in there and physically open them up with steel, such as a subsoiler or aerator, and help them out… You really need to open up the soils.”

Eventually, that need for using machinery declines, and deep rooting plants, or species with a tuber that can help

18 / Winepress July 2021

“There are ways and means of reducing what you are doing quite simply.”

Rebecca Lawrence open the soil, can become a management tool. “It’s about creating an environment you can work with.”

There are different challenges and solutions depending on locations, with “big deep topsoils” being an easier fix than fragile ones on river terraces and pea gravels. “They will tip over a lot more quickly… You’ll either see that through tonnage, disease or vines failing to thrive.”

Rebecca loves working with the growing number of “caretakers” of the land, and says it is becoming far more common to see less impacted vineyards with interrow plantings and minimised sprays. When she does see vineyards farmed without diversity of crops or careful management, impacting production as well as environment, she wonders, “what the hell are they doing?” Small changes, such as narrowing the spray strip or cutting back the spray rounds is a great starting point for those slow adopters, and the land would be “doing a lot better”, says Rebecca. “There are ways and means of reducing what you are doing quite simply… Do less weed sprays – be really strategic – and use sheep in the vineyards if you can. Get it grazed and potentially you could go down to one herbicide a year in some areas.”

Rebecca, who is also a regenerative agriculture consultant with Calm the Farm, says there are conventional growers and farmers embracing soil management practices that historically were considered to be used only in the organic realm. “People are morphing and wanting to change things for the better… They want their land and surrounding environment to be in the best possible health and condition, now and for the future.”

GROW

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EDUCATE

Soil trial boosts yields SOPHIE PREECE

A THREE-YEAR soil improvement trial was showcased at Accolade Wines’ Woolshed Vineyard last month, with BioStart discussing its programme to boost microbial activity, and Wholesale Landscapes demonstrating the compost being used in the wake of that work.

Accolade Wines’ New Zealand viticulturist Tracy Taylor says the trial rows have shown “amazing results”, including a 21% increase in cane diameter and 26% increase in Pinot Noir yield this year. Bunch size and berry size were the same as the rest of the vineyard, but there were “a lot more bunches”, she says.

Tracy says the BioStart programme yielded visible results, “right from the get-go”, and she’s pleased the field day drew more than 60 people, including wine company decision makers, to see the result of the treatments. “For me, I am singing from the rooftop about these products… I am wondering what the payback would be if we used that across all our vineyards.”

BioStart horticulture territory manager Geoff Warmouth says when he first visited the vineyard he found canes from two or three seasons earlier still on the ground, “with very little breakdown happening, which is a fair indication that the microbes responsible were not working in their timeframe”. Geoff says when decomposing happens properly, that trash will be broken down by winter soil microbes to organic matter. “Saprophytic fungi work over winter, converting this valuable plant organic matter back into nutrients and humus. This process builds the soil for the following spring that will support plants to start growing again in warmer weather.”

Soil microbial populations change in response to their food sources (organic matter and plant exudates) but 20 / Winepress July 2021

also to the climate, says Geoff, describing how the project began with getting winter microbes working at the start of winter. “Interestingly, this phase of the biodynamic calendar corresponds with the growth of many nitrogenfixing bacteria, just as the plant needs nitrogen for new leaf growth. Mycorrhizae support plants to start absorbing nutrients from the soil, which is an important role in spring to late summer,” he says. “What we have been doing here is to help the biology by working with them, rather than disrupting the biology and making the plant stressed.”

Following the project, Geoff worked with Wholesale Landscapes, a composting company in Nelson, to treat the trial blocks prior to the field day. The company spread compost across the treated rows, so the trio of businesses – BioStart, Wholesale Landscapes and Accolade - can see how the soils respond with a microbial boost followed by the addition of compost. Geoff says the microbial populations boosted by the trial should use the compost to convert to organic matter.

Richard Deck of Wholesale Landscapes says there’s been an increase in interest in compost this year, sparked by the low yields experienced by many Marlborough growers in the 2021 vintage. The main benefit for vineyards applying compost is to lift performance in root and cane development and health through increasing organic matter in the soil, as well as moisture retention and weed suppression, says Richard. Soil health and compost application isn’t about looking at what can be done for the up-coming season, he adds. “It’s a long term practice so that the many Marlborough vineyards and wineries can sustainably grow the world-class Sauvignon into the future.”

GROW

Mussel Magic Marlborough’s aquaculture industry is flexing its mussels in the region’s vineyards, adding waste shells to a compost laid beneath the vines. Marine Farming Association president Jonathan Large showcased the mix – made of mussel waste and mushroom straw compost – to the Marlborough Grape Growers Cooperative, of which he is a member, in May, spreading it across two-thirds of his Riverlands vineyard.

Jonathan says an earlier application in March saw a third of his block receive the mix, with almost immediate benefits. “The canopy stayed on longer and the vines stayed much greener. Now the magic will begin on the rest of the vineyard.”

Yvette Herd, of H & H Contracting 2018 Ltd, believes he’s right. The contracting company has been spreading the mushroom compost for the past 18 months, and she says a recent comparison of soils on the Hawkesbury Rd vineyard, owned by her and husband Tim, showed huge benefit in the rows where compost had been spread in late 2019. “It was just totally different soil. It was moist and full of worms.” Nearby rows which hadn’t received the compost were dry, with no worms.

H & H Contracting is getting increasing demand from growers for the mushroom compost, and clients sometimes ask for their own additions, so Jonathan’s request was not unusual. He’s convinced the mussel waste will add to the benefits of the compost. “You’ve got to have a mix because straight mussel waste would provide too much calcium (lime) to the soil.”

He says his vineyard has been planted for 15 years and tests of the soil had shown it was slowly depleting the nutrient base. “If you keep feeding them you’d have to think the plants will last longer and continue being productive.”

Yvette says the Hawkesbury vineyard, planted 30 years ago, was also showing signs of depletion until the compost started restoring the balance. While Jonathan mixed his mussel waste and the mushroom compost with a tractor bucket, H & H Contracting has just taken delivery of a mixer wagon which does that task before unloading onto a compost spreader.

Jonathan says there would be no shortage of supply when it comes to the mussel waste. “Otherwise much of it is going to landfill. This is cross-utilisation of a waste stream from one industry which benefits another. It’s especially good that we can do that within one region which is blessed to have both aquaculture and vineyards.”

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Winepress July 2021 / 21

CELEBRATE

Gen Yine

Sarah Rowley Adams and Josh Rowley

Trading in the city for wine country KAT DUGGAN

THE “GROUNDHOG DAY” experience of working through Level-4 lockdown last year led Josh Rowley and Sarah Rowley Adams to rethink and reshape their lives. Fast forward a year, and the couple have moved from Auckland to Blenheim and Josh has traded in a brewing career for winemaking instead.

“I saw the [Nelson Marlborough Institute of Technology Cellar-Ops] course pop up online and I thought ‘this would be a cool thing to try’, since we couldn’t go overseas or do anything,” says Sarah, who is communications and digital advisor for New Zealand Winegrowers (NZW). “There was an NZW office down here so it was a safe move for me, and Josh was quite keen to try winemaking.”

The six-month programme is an introductory course into cellar operations, which requires students to undertake a vintage within a winery. Over harvest, Josh worked the night shift at Pernod Ricard Winemakers, enabling him to fully grasp the differences between brewing beer and making wine. “It’s very different to working in a brewery; going from a small brewery to a large winery especially, but the nature of the beast is entirely different,” Josh says. “You only get the chance to make the wine once a year, whereas in a brewery brewing can be 24/7.”

The couple both worked through the four-week Level-4 lockdown in March 2020, as essential workers. “Our lives weren’t that different in lockdown compared to our normal lives,” says Josh. “It was sort of like groundhog day; we

“I learn a lot about what is happening in the vineyards which I think has only helped with my marketing.”

Sarah Rowley Adams would get up, go to work, get home. While everyone was loving their lockdown lives we were under the pump and we were still not going out and enjoying what Auckland had to offer, it was just sleep, work, repeat.”

Since making the shift to Blenheim, Josh has been enjoying the social aspect of working in a winery, which differs from the more solitary nature of working as a brewer.

“Brewing definitely involves teamwork, but the daily run of tasks or operating a small brewhouse can be quite an individualist task. With a large winery, it’s a much bigger team and we often work in pairs to complete tasks,” he says.

Despite admitting to missing the comforts of the brewery during cold wet nights working outside at the winery, Josh is excited about the opportunities the wine industry has to offer, and has begun a full-time role at Marisco Winery. “Ultimately I don’t see myself returning to beer any time soon.”

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Josh and Sarah have lived in many places throughout New Zealand, meeting in Wellington, where they lived together for a few years before spending five years together in Auckland. Throughout that time, Sarah had various connections to the wine industry, working for Yealands Estate Winery before taking on her current role with New Zealand Winegrowers in 2018. “I’ve been coming down here for the past four years from Auckland for work … and I’m enjoying living in a small town more than I thought I would.”

While Josh was working nights and sleeping days through vintage, Sarah busied herself with the Marlborough Pottery Club and social get-togethers with workmates, and is becoming familiar with the Friday night crowd at 5 Tapped bar. “I’ve got a really nice supportive group at work, and we do things on the weekends together… pottery is another really great group of people … I really like the community vibe (in Marlborough),” Sarah says.

The cost of living compared to that in Auckland has been another bonus for the couple, who are able to rent a three bedroom home here for the same price as a one bedroom flat in the city.

Being in the region means Sarah is surrounded by the very product she writes so much about, particularly with an office based at one of the industry’s hubs - the Marlborough Research Centre on Budge Street. “It helps being immersed in the wine industry - you can’t go anywhere without

I don’t see myself returning to beer any time soon.”

Josh Rowley seeing a vineyard so you’re really immersed in the industry here. It’s also so handy being able to walk past the Wine Marlborough window to get a coffee … we’ve also got Bragato [Research Institute] here as well, and I hear a lot from the SWNZ, or Sustainable Wine New Zealand team … I learn a lot about what is happening in the vineyards which I think has only helped with my marketing.”

Sarah has always viewed social media as a necessity within the marketing plan of most wineries. “A lot of our wineries are small to medium in size and social media really lets you access a lot of people for free, if you do it right,” she says.

Alongside establishing and maintaining relationships with corporate clients and general consumers, social media helps to create demand for a product. While not increasing the importance of social media marketing, the Covid-19 pandemic exemplified its importance, Sarah says. “It’s important to keep up that demand for your product.”

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Winepress July 2021 / 23

CELEBRATE

Good Stuff Making good gains at Lawson’s Dry Hills SOPHIE PREECE

WHEN LAWSON’S Dry Hills started investing in sustainability, plenty of eyebrows were raised about the cost, bother and bureaucracy. “But the once sceptics are now champions,” says general manager Sion Barnsley, 10 years after the small wine company achieved its IS0 14001 international environmental standard. “It brought real discipline around decision making, rather than just taking the easy option.

And you see the benefits throughout the whole business as a result.”

These days sustainability is simply part of Lawson’s DNA, Sion told guests at the 2021 Cawthron Marlborough Environment Awards, where the company won the wine industry category, sponsored by Wine Marlborough. “It’s not something we need to police, because staff think through the process thoughtfully.”

Awards judges noted that sustainability is “not an add on” at Lawson’s Dry Hills. “It is integral to managing their business, from growing the grapes to exporting the wine.”

The judges were also impressed that sustainability decisions at Lawson’s “survive the business evaluation test, even if not directly profit making”. Cost savings are weighed up against the right thing to do for the environment and to uphold the brand, they say in their report. “Lawson’s Dry

sustainable’ proudly printed on the front label. That move recognises the fact that consumers want to know the sustainable stories behind their wine and food, and plays to Lawson’s strengths, with more than a decade spent reducing waste, water and power, while setting aside vineyard area for pastures, beehives, and native plantings.

Sion says it’s increasingly easy to make the decision to be sustainable, with consumer and community buy-in to reduced emissions. But in the early days, Lawson’s was moving well ahead of the curve, and the increased cost of ‘good’ business was harder to get past accountants.

Fortunately, Sion was the accountant. He grew up in Marlborough’s wine industry and was already linked to Lawson’s, as his parents were growers and initial investors in the company, along with Ross and Barbara Lawson. His father, David Barnsley, started Winepress in 1991, and Sion recalls being tasked with the folding of the newsletter when he came home for visits.

After leaving school, Sion went away to work in accounting and finance, coming back in March 2000 to join Lawson’s Dry Hills as business manager, becoming general manager in 2009. He says the company was one of the first

“We all have to manage the resource we have and we know how limited it is.”

Sion Barnsley Hills don’t have deep pockets or wealthy overseas funders, but they show how it is possible to invest in sustainability measures and be profitable.”

Last year Lawson’s installed 200 solar panels that supply 30% of the company’s power needs, with payback expected within eight years. And last winter, in recognition of the burgeoning demand for lighter footprint wine, the company launched its Inviniti brand, with ‘certified

24 / Winepress July 2021

to get on board with Sustainable Winegrowing New Zealand, but he believed they could do better than meeting those requirements, by using ISO14001 to bring more rigour to the measurement and reduction of environmental impacts.

And the results are fairly remarkable, with continuing efficiencies, including a 30% drop in winery waste to landfill since the inception of ISO14001. Bottles are sourced from Visy in Auckland, with up to 60% recycled content, and

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all other packaging is scrutinised for its necessity and its ability to be recycled, including the use of biodegradable pallet wrap. The company is part of the Packaging Forum, a voluntary levy-based organisation with an aim to have all packaging reusable, recyclable or compostable by 2025.

Sion says it is alarming to see the standard rate of energy and water consumption in wineries, when he knows better levels are achievable. “It’s a concern because we all have to manage the resource we have and we know how limited it is.” Sustainability measures have “come into their own” and make both economic and environmental sense, says Sion. “I am a bit surprised that there are not more New Zealand wineries following the same journey.”

In the vineyards, Lawson’s has dropped its herbicide use to twice a year and is phasing out synthetic fertiliser, which is being replaced by seaweed spray and effective microorganisms (EM). Meanwhile they have set aside 4.5 hectares of plantable vineyard land on Lawson’s Waihopai Valley property for pasture, beehives, and native plantings, while a spring fed wetland is being cleared of weeds and extended for native plantings. At their Blind River property in the Awatere Valley, another 4ha block is being planted in natives as well, increasing biodiversity and providing habitat for birdlife.

Earlier this year, Lawson’s Dry Hills achieved Tōitu CarbonZero certification by achieving ISO14064, making it the only wine company in the country to achieve both ISO accreditations. Sion acknowledged that it is increasingly hard to make continued gains, with easier efficiencies already plucked. “We are hitting a bit of a brick wall at the moment and working even harder to make perhaps smaller gains. You don’t stand still in this field.”

But winning at the Cawthron Marlborough Environment Awards is another reminder of how important those gains are, particularly in the modern market. News of the win was welcomed more warmly than any wine award announcements Lawson’s have made, with particular interest from buyers in Europe, says Sion. “It’s opened up new opportunities for us.”

The Cawthron Marlborough Environment Awards field day at Lawson’s Dry Hills will be held on Friday November 12.

Winepress July 2021 / 25

18/03/21 2:51 PM

EDUCATE

Alcohol Advertising New requirements for alcohol advertising and promotion SARAH WILSON

THE CODE for Advertising and Promotion of Alcohol recently underwent a lengthy review and consultation process. Its replacement, the Alcohol Advertising and Promotion Code, applies to new advertisements from April 1 2021, and to all advertisements from July 1 2021.

purpose of promoting alcohol. This includes promoting alcohol products, brands, producers, importers, distributors, retailers and premises. We expect this ‘purpose test’ is a low bar, and that most (if not all) activities of vineyards and wineries will be captured.

The New Code There are a number of significant changes in the new Code.

The Code applies broadly to advertisements that are for the purpose of promoting alcohol.

• The Code also covers zero alcohol products if the products resemble alcohol products (eg, brand extensions).

• An advertisement covers lots of things, but includes radio, print, out- of-home, cinema, digital, websites, your social media pages and even your product labelling. It also includes ‘user-generated content’ over which you have control (eg, posts by people on your Facebook page).

The Advertising Standards Authority (ASA) expects advertisers to monitor user-generated content on their sites and remove anything that does not comply with the law or with the Code.

• The Code applies to advertisements which are for the

If the Code applies, there are a lot of specific requirements that are engaged. In general terms, the Code is focused on placement (where you put your ads) and content (what you put in your ads). New rules in the Code include: • Minors (anyone under 18) cannot be shown. This is a significant change from the previous code, where minors could be shown in places where they would normally be found (eg, at a family barbeque). We know that some family businesses in particular have previously used children in their advertising – this will not be permitted under the new Code.

• Women who are visibly pregnant or breastfeeding cannot be shown.

More information You can view the new Code in full at asa.co.nz. We expect to develop additional guidance over time as the first complaints are dealt with under the new Code.

On 25 March, New Zealand Winegrowers (NZW) held a webinar with more information about the changes in the new code. The recording of the webinar and slides are available to view on the members page of the NZW website (nzwine.com/members/events/webinars/asa-code/). This includes specific guidance on how you can introduce ‘age gates’ or age targeting on various social media platforms. If you have any queries about the requirements for your alcohol advertising and promotions, please contact advocacy@nzwine.com

26 / Winepress July 2021

EDUCATE

• The Code includes specific guidelines on how to ensure advertising targets adults only (eg, how to adjust the settings on your Facebook page).

• While people shown in your advertising must usually be 25 or older, you can now show 18-24-year-olds in your advertising if they are: • real people in real situations (ie, not a paid actor); • your staff who are employed to serve or offer wine samples; or • part of a crowd scene from an R18 event, with appropriate appearance and behaviour for people that age and older.

There are also special rules for Alcohol Sponsorship Advertising and Promotion (ie, advertising that promotes the sponsored party).

Even if the Code does not apply, all advertisements are still subject to the general Advertising Standards Code, and advertisers must act with a due sense of social responsibility to consumers and safety. In addition to the Code, there are many other legal obligations that apply to alcohol advertising. This covers everything from the Food Standards Code to the Gambling Act and the Fair Trading Act. This article was previously published in Winegrower magazine and is republished with permission. Sarah Wilson is the General Manager Advocacy and General Counsel at New Zealand Winegrowers - sarah.wilson@nzwine.com

“Under the Code, minors can no longer be shown in your advertising.”

Sarah Wilson

The information contained in this article is of a general nature only, and is not intended to address specific circumstances of any particular individual, entity or situation. This article is not a definitive source and is not a substitute for legal advice. New Zealand Winegrowers Inc disclaim liability for any loss, error or damage resulting from use of/reliance on this article.

Winepress July 2021 / 27

PROTECT

Biosecurity Watch Biological invasion: Why prevention is key SOPHIE BADLAND

WITH INCREASES in international travel and trade, biological invasions – the movement and establishment of species outside of their native ranges – are occurring in large numbers around the globe. While some happen naturally due to dramatic climate events or gradual climatic changes, many more can be attributed to human activities and the movement of infected host material between countries or regions. In this month’s article, we look at the biological invasion curve and the stages at which interventions should be applied to prevent, eradicate, contain, or manage the impacts of invasive species.

The invasion curve shows the trajectory the population growth of a new species takes over time once it has arrived in, or is introduced to, a new area. If enough individuals arrive to form a breeding population, and the environmental conditions are suitable, the species can establish a founding population. Over time, if conditions remain favourable, the population will grow, and spread out over a larger area.

Once a critical mass is reached, exponential growth can occur until the species is widespread and abundant. If the species is a pest or an unwanted organism, the impact and damage that occurs from its presence and the costs associated with managing it will increase as population levels increase. Therefore, it is most desirable to prevent unwanted organisms or pest species from entering a country or area altogether, or to detect an invasion before the population begins to grow exponentially and spread beyond the original incursion area. A few examples relevant to the New Zealand wine industry are given to illustrate the various response stages to a biological invasion.

likely to establish a population at some stage. BMSB is a high-risk pest for many horticultural industries, so much effort is going into preventative strategies to try to keep it out of New Zealand. Some of the prevention strategies being employed include: a nationwide public awareness campaign, training of biosecurity dogs to detect BMSB at the border, a post-border surveillance and trapping programme, pre-approval for release of a biological control (the Samurai wasp, Trissolcus japonicus), pre-approval for the use of chemical pesticides in an emergency incursion situation, and offshore treatment requirements for high-risk imports such as vehicles and machinery.

Eradication – Queensland fruit fly Fruit flies are tiny and breed quickly, and although there are processes in place for detecting them at the border, every few years a small population manages to establish in New Zealand, usually in Auckland or Northland. The Queensland fruit fly is a high-risk pest for horticultural crops, causing both production and market access issues. Luckily, there are good detection tools available for Queensland fruit fly, and a post-border surveillance trapping network attracts them quickly via the use of a sex pheromone. Early detection, while population numbers are still small, allows an

Prevention – brown marmorated stink bug While it has been intercepted many times at the New Zealand border, and several times post-border, the brown marmorated stink bug (BMSB) is not known to be established in New Zealand. In many areas however, climatic and environmental conditions are suitable for BMSB, and given the frequency of interceptions, it is

Four live BMSB were intercepted hitchhiking in electrical pumps imported from Italy in 2019. The pumps were destined for New Zealand vineyards. Image credit: Liquid Process Solutions Ltd, Christchurch.

IF YOU SEE ANYTHING UNUSUAL

CATCH IT . SNAP IT . REPORT IT .

Call MPI biosecurity hotline 0800 80 99 66 28 / Winepress July 2021

PROTECT

eradication response to be feasible. Movement restrictions are placed on host material (fruit and vegetables) in the affected zones, public awareness campaigns are conducted, and host material is treated or destroyed until no further flies are being detected in the traps and the populations are deemed to be eradicated. The latest fruit fly eradication in New Zealand occurred from 2019-2020, but there have been several. Although eradication responses can be expensive, they are cost-effective compared to managing a damaging pest such as the Queensland fruit fly on a long-term basis.

Containment – Chilean needle grass A current pest weed affecting Marlborough, North Canterbury and Hawke’s Bay, Chilean needle grass (CNG) was first noticed in New Zealand in the 1920s. Originally from South America, it quickly established in New Zealand and became a pasture pest weed which quickly out competes other, more palatable pasture species. There are regional pest management plans in place in the affected regions, and local councils are trying to contain the spread.

There are washdown and hygiene protocols in place for affected properties, infested areas must be fenced off, and seed/plant material isn’t to be moved between sites. Despite these containment efforts, CNG is still spreading, and is becoming a long-term management issue for the affected regions. It is extremely unlikely CNG will be eradicated from New Zealand.

Long-term management – grapevine leafroll-associated virus 3 Grapevine leafroll-associated virus 3 (GLRaV-3) has been around in New Zealand for many years and is now widespread across all winegrowing regions. The most destructive of the grapevine leafroll viruses, it has no cure and affected vines need to be rogued. For most growers, long-term management of this virus is now part of their day-to-day vineyard management and has to be factored into annual budgets. Long-term management strategies include purchasing virus-tested vines certified under the New Zealand Winegrowers Grafted Grapevine Standard, implementing mealybug (vector) control, monitoring/testing for virus symptoms and roguing infected vines.

Conclusion Biosecurity awareness is key. Understanding what is happening overseas and how likely unwanted organisms are to arrive in New Zealand is important to inform preventative measures to keep them out. If they do arrive on our shores, the earlier an incursion of a new harmful pest or disease is detected, the more likely eradication will be feasible, saving ongoing containment and long-term management costs. If you spot something unusual in the vineyard, do your part and Catch It; Snap It; Report It to the Biosecurity New Zealand Pest and Disease hotline on 0800 80 99 66 – biosecurity is everyone’s responsibility.

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Winepress July 2021 / 29

Industry News Vaccines and the workplace Employment New Zealand has recently produced general guidance on vaccines for businesses and workers.

Topics include: • Supporting the vaccination campaign • Continuing with other public health measures • A person’s vaccination status is personal information • Employment law continues to apply if work cannot be done by unvaccinated employees • Amending employment agreements and workplace policies • Options for workers concerned about unvaccinated colleagues • Sharing vaccine misinformation.

Read more at employment.govt.nz/leave-and-holidays/ other-types-of-leave/coronavirus-workplace/covid-19vaccination-and-employment

Early Resolution Early Resolution is a free phone-based service for employees and employers to resolve a workplace issue early, quickly, and informally, before it becomes too serious or needs a more formal process Employment New Zealand has recently published information covering: • What is Early Resolution • What is suitable for Early Resolution • Not suitable for Early Resolution • Where to start.

For more information go to employment.govt.nz/ resolving-problems/steps-to-resolve/early-resolution/

New World Wine Awards Winning a Gold medal and Champion Sauvignon Blanc for the Two Rivers Convergence Sauvignon Blanc 2020 at last year’s New World Wine Awards was “absolutely amazing”, says Two Rivers founder and winemaker David Clouston. It put the wine “front and centre” in people’s minds, “and it helped place the wine in new stores and previously untouched regions throughout New Zealand”, he says. Judging for the 2021 competition will take place in Marlborough in late July, with Sam Kim and Jen Parr the co-chairs of judges this year, following the retirement of Jim Harré after 13 years at the helm.

Corbans Reunion At one stage half the Wairau Valley’s winemakers were ex-Corbans, says Bill Crossen, who is helping to organise a reunion at Dodson Street Beer Garden this month. The reunion, on July 24, will bring together people involved with labels from Liebestraum and Velluto Rosso to Stoneleigh, Rapaura Series, Longridge, and Huntaway, among others.

“For the two decades of Corbans being in Marlborough, they have had some wonderful staff come through the vineyard and the winery,” says Bill, also keen to celebrate the “amazing growers” who supported them. For more information, contact Bill at bill@vintechpacific.co.nz or Sonya Masters at sonyamasters1@gmail.co.nz

BRI CEO Jeffrey Clarke has been appointed as chief executive officer for the Bragato Research Institute (BRI).

“I’m thrilled by the opportunity to help lead BRI at this exciting stage of its growth,” says Jeffrey, who was previously general manager advocacy and general counsel at New Zealand Winegrowers. “We have an opportunity to consolidate our great start with exciting new programmes, deepening our relationships with the research community to deliver meaningful impact to winegrowers throughout New Zealand.” BRI board chairperson Mark Gilbert says the board believes the appointment will “carry the BRI forward in terms of meeting our strategic imperatives, continue the development of the great staff we have, and most importantly delivering science outcomes applicable to the vineyard and other aspects of winemaking.” Mark says New Zealand is recognised as a leader in the industry. “With new and additional funding, along with some exciting projects coming on stream, BRI is well positioned to continue to contribute to this exciting industry.” Jeffrey will divide his time between the BRI office in Blenheim and his home in Wellington, with travel to BRI’s other research sites.

30 / Winepress July 2021

Corteva Marlborough Young Viticulturist Viticulture is the “perfect job”, according to the winner of the Corteva Marlborough Young Viticulturist of the Year Competition. “I would love to think more people would pick this as a career choice,” says Whitehaven’s Jess Wilson, who took the regional title on July 1. “So many people want to be winemakers, but viticulture is so fantastic. I love the mix of being outside, and the science and the people. It has everything I want in a job.”

Jess says winning “is just crazy”, but she had a lot of people willing her on throughout the day’s modules, including trellising, irrigation, an interview process, knowledge of pests, disease and nutrition, and the BioStart Hortisports, as well as during her speech at the evening Awards Dinner.

Vine health is a strength for her, but taking the top spot for trellising came as a surprise, despite long hours spent preparing. “I was thrilled to win that. I really didn’t see that coming.”

Jess is the first woman to take the title in the 16 years of the Marlborough Young Vit Competition, and says she spent many years being too scared to enter. “And once I did I thought, ‘I know that I can do this’.” The competition’s national coordinator Nicky Grandorge says it’s “wonderful” to see young women thrive in viticulture. “It really highlights what a great career option it is for both men and women.”

Jess says the event felt frantic, “but I loved the whole day and it was a really great group of people. We had so much fun”. Villa Maria’s Jessica Marston was runner up and Tahryn Mason, also from Villa Maria, came third. The other contestants were Daniel Clearwater and Cara Hayes from Constellation Brands, Zac Howell from Rothay Vineyards, Sam Hayman from Giesen and Finn Horsfield from Marisco.

Jess will go on to represent Marlborough at the National Final, to be held at Indevin’s Bankhouse Estate in Marlborough this year on August 25, competing against winners from Auckland, Hawke’s Bay, Wairarapa, North Canterbury and Central Otago. A Vit conference and Field Day will be held on August 26, visiting vineyard trials and looking at innovations for the future, followed by the Awards Dinner.

Great wines doing great things The Borough Wines Pinot Rosé 2020 took out the WineWorks Trophy for Champion Rosé category at the Royal Easter Show wine awards, in a collaborative success story. Mark Unwin, who chairs Socially Good Enterprises, the company set up to manage the Borough charity wine label, says the win was “made possible by generous donations by people and businesses at every part of the production process, from growing the grapes to the winemaking and bottling”. Around $8 from every bottle of Borough wines goes the Graeme Dingle Foundation Marlborough, “to empower Marlborough’s young people to overcome life’s obstacles”, says Mark. “The vision for Borough Wines is to create a longterm, sustainable funding stream for the foundation… It’s a simple equation: great wines for a great cause.” The Bayleys Real Estate Ltd Trophy for Champion Wine of Show went to Tohu Whenua Awa Chardonnay 2017, which also won Champion Chardonnay, and Winemaker of the Show went to Tohu’s Bruce Taylor. Other Marlborough trophy wins include Lake Chalice The Falcon Riesling 2020, Johanneshof Cellars Marlborough Noble Late Harvest Riesling 2018, and Delta Hatters Hill Pinot Noir 2019. Michael Brett was the 2021 inductee into the New Zealand Wine Hall of Fame. wineshow.co.nz

New Zealand Wine Scholarship New Zealand Winegrowers, in conjunction with Xero, is offering five $1,000 scholarships to members for The Icehouse’s Taking Your Business Forward (TYBF) programmes that start in August and September. Go to info.theicehouse.co.nz/tybf-nzw for more information and to apply. Each $1,000 goes towards the individual TYBF programme price of $3,495.00 + GST. All applications must meet The Icehouse’s eligibility criteria.

CLASSIFIEDS

GRAPES WANTED

Lease or contract supply 5 - 20 hectares. Sauvignon Blanc, Pinot Noir, Pinot Gris or mix thereof. All varieties considered.

All Marlborough subregions considered. For a confidential discussion contact Framingham Viticulturist James Bowskill

Call: 021 644 090 Email: james@framingham.co.nz Winepress July 2021 / 31

Wine Happenings

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

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

JULY 1 The Corteva Marlborough Young Viticulturist of the Year Competition 1 Tickets on sale for NZSVO Technical Workshop - Alternative Varietals - nzsvo.org.nz 8 The Tonnellerie De Mercurey Marlborough Young Winemaker of the Year Competition 2021 Info Evening 9-11 Marlborough Book Festival - marlboroughbookfest.co.nz 11 Bastille Day 2021 at Clos Henri closhenri.com 24 Corbans wines Marlborough reunion (see page 27) 26-30 National Biosecurity Week 28 Organic Winegrowers New Zealand Winter Symposia - organicwinenz.com AUGUST 16-18 Spray Days Marlborough (Blenheim) 19 Spray Days Marlborough (Awatere) 25 Corteva Young Viticulturist of the Year National Final 2021, Bankhouse Estate 26 Corteva Young Viticulturist of the Year 2021 National Final Awards Dinner 30 Entries open to the 2021 Marlborough Wine Show, sponsored by QuayConnect SEPTEMBER 3-5 Yealands Classic Fighters 2021 - classicfighters.co.nz 8 2021 Tonnellerie de Mercurey Young Winemaker of the Year Marlborough competition 9-10 The Whole Bunch, Christchurch - pinotnz.co.nz 17 Entries close to the 2021 Marlborough Wine Show, sponsored by QuayConnect 20 - 26 Organic Wine Week - organicwinenz.com

Young Winemaker - September 8

32 / Winepress July 2021

Organic Wine Week - September 20 - 26

Young Vit Final - August 25

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