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THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 274 / OCTOBER 2017

WINE TOURISM

ETHICAL AUDIT

Photo: Jim Tannock

wine-marlborough.co.nz

YOUNG WINEMAKER

BUDWOOD BLOCK


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Look for black & white banding on the antennae

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The Brown Marmorated Stink Bug is one of our most unwanted pests that could ruin our fruit and vegetable industries. It’s not in New Zealand yet, and we want to keep it that way. Keep an eye out, and if you see one, do not kill it. Catch it, take a photo, and call us. For more information: mpi.govt.nz/stinkbug

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16

this issue... REGULARS

FEATURES

3 4

Editorial

12 Wine Tourism

From the Board - Ben Ensor

6

Tasman Crop Met Report

26

Gen Y-ine - Kelsey Daniels

28

The Block - Ormond Nurseries

32

Biosecurity Watch

34

Industry News

38

ANZ Wine Happenings

Wine tourists spend more, stay longer, and take their impressions of Marlborough wine, people and landscapes with them when they leave. What can the region do to make more of what it’s got to offer?

28

16 Ethical Employer

A Marlborough wine company is increasing the transparency it demands from contractors, is analysing its systems to ensure their rigour, and is undertaking intercultural awareness programmes to protect its migrant employees.

18 Women in Wine

Cover: The Saint Clair Vineyard Kitchen is one of the amazing Marlborough wine destinations tourists can indulge in this summer. Photo by Jim Tannock.

12

Wine companies risk their bottom line as well as their reputation if they don’t combat gender inequality in the workplace, an audience at the Romeo Bragato conference heard in July.

30

Winepress October 2017 / 1


Pinot Noir Wanted On the back of our stunning run of success we have seen strong demand in all markets. We’re now seeking new supply partners to share in this success.

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If you take pride in growing quality Pinot Noir, from vintage 2018 and beyond, we’re all ears! We’re able to offer long term supply options, favourable cropping levels, better than average prices and payment terms. We’re locally owned, provide expert viticultural advice and operate our own modern and sizeable Marlborough winery. If this is of interest or there are options you’d like to discuss, please get in touch with our viticulturist, Simon Bowers on 021 446 993 or E: simon@scvl.co.nz

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General Manager: Marcus Pickens 03 577 9299 marcus@wine-marlborough.co.nz Editor: Sophie Preece 027 308 4455 sophie@sophiepreece.co.nz Advertising: Harriet Wadworth 03 577 9299 harriet@wine-marlborough.co.nz Wine Marlborough Board: Ben Ensor ben.lisa@clear.net.nz Callum Linklater callum@csviticulture.co.nz Jack Glover jack.glover@accolade-wines.co.nz Michael Wentworth michael.wentworth@yealands.co.nz Nick Entwistle nick@wairauriverwines.co.nz Simon Bishell simon@caythorpe.nz Stuart Dudley stuartd@villamaria.co.nz Tom Trolove tom.trolove@framingham.co.nz Tracy Johnston Tracy@dayvinleigh.co.nz

From the Editor There’s no doubt Sauvignon Blanc opens doors when it comes to Marlborough tourism, tempting brand fans from key markets to sip wine in the place it was made. But it’s once they’ve walked through those doors that the real business happens. It’s the business of revealing all the other amazing varieties or styles forged from this place, whether at the cellar door they’re in or the one a little or long way down the road. It’s the business of sending them on their way, bottle in hand, with a perfect vision of where they could go next, whether that’s a vineyard lunch, or a Marlborough Sounds cruise. It’s the business of hospitality, offering a warm welcome and rich education so that visitors leave even more devoted to Marlborough. This month’s Winepress looks at the growing market of wine tourism, and how Marlborough cellar doors can tap into it even more, promoting their brands and turning a profit, while helping sell wine lovers on this little corner of the world. A key to that may be in getting a better feel for who wine tourists are and what they’re likely to spend. “Each business can do a lot individually, but imagine what we can do if we share the results,” says tourism expert Craig Wilson on gathering data to better understand the market. Another key could be “clustering” offerings, so that visitors can get a full wine experience as part of their visit to Marlborough, says Chris Yorke of New Zealand Winegrowers. This edition also looks at a new initiative to acknowledge the warm welcome locals and wine tourists receive when they visit the shop front of the wine industry. “It’s time to celebrate not only the top cellar doors, but also the individuals that make someone’s visit brilliant,” say Wine Marlborough’s Harriet Wadworth of the inaugural Cellar Door Personality and Cellar Door of the Year Competition.

“Each business can do a lot individually, but imagine what we can do if we share the results.” Craig Wilson

SOPHIE PREECE Printed 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.

Winepress October 2017 / 3


From the Board BEN ENSOR

IT ONLY seems like harvest was a few weeks ago, but here we are with a new season about to start. The best thing is that no two seasons are the same, which makes me feel optimistic given the issues faced last season. Are you ready for the season ahead? There is a lot that can be done now to prevent troubles once the season gets underway and the treadmill starts turning again. There are three areas I like to focus on at this time of the year: 1. Preventative maintenance of critical systems – irrigation, machinery, sprayers, wind machines etc: Have you run your irrigation system up to check everything is doing what it should? Winter can be harsh on irrigation systems - frost and sheep are the two worst culprits for damage in our blocks. There has been a lot of discussion on sprayer set up in recent years. Taking the sprayer out of the shed and checking its calibration is a good job to do now as opposed to the first day it is required. A little bit of preventative maintenance can save you a lot of time once the season is underway and prevents that annoying smile suppliers give you when you ask for a part that isn’t available in the country when you need it immediately. 2. Being financially ready: How about setting a budget for the year ahead? I know not everyone agrees with me on this one, but having a plan is a sensible idea. The season will throw challenges at you that will affect your budget, but when parameters change, the budget can be a great tool for seeing the impact of different scenarios, such as additional 4 / Winepress October 2017

inputs because of bad weather, yield fluctuations etc. I also like to do a sensitivity analysis to test the effect of yield/price on the bottom line. If you are looking for somewhere to start or to compare your budget with, the Ministry for Primary Industries and New Zealand Winegrowers (NZW) have collated some great data from growers and wineries around New Zealand. Log in to your NZW Portal and follow the ‘financial benchmarking’ link. You can also give back and get involved by sending your data in at the end of the year. The more people that get involved, the more valuable the data will become. Have a look and see how your performance compares to your peers. Share your budget with your bank and accountant; doing so will help you commit to meeting the plan you have set. Your bank will appreciate receiving this information and this will help if you ever need to approach them during the season for any extensions of finance. 3. Last of all, but most important, look after yourself: Are you mentally ready for the season ahead? The frost season combined with all the work that comes with spring can be an exhausting

time and in many cases you are the owner doing everything on you own. So, before the season begins, ensure you are rested. Take some time away - a weekend with nothing to do with the vineyard is great for your mental wellbeing. Once you get into the season and you are inevitably faced with a frost forecast and 101 other things to do, accept that not everything is going to be done when you would like. Prioritise the most important jobs first, write them down and then cross them off as you achieve them. This will help you feel like you are making progress, even though you may be walking around like a zombie from a long night keeping an eye on the temperature. Sometimes calling in the contractors to get on top of things is a good way to reset yourself and focus on more important tasks. These are just some of the thoughts going through my mind as I prepare for the time ahead. So get your major systems and machinery up and running now, embark on setting yourself a budget and enjoy much deserved time to yourself with family and friends before the new season kicks off. All the best to everyone for the season ahead.


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MET REPORT Table 1: Blenheim Weather Data – September 2017

September 2017 in summary

September September September Period September 2017 2017 LTA of LTA 2016 compared to LTA GDD’s for month – Max/Min¹ 64.2 115% 55.8 (1996-2016) 62.1 GDD’s for month – Mean² 73.1 106% 68.9 (1996-2016) 66.5 Growing Degree Days Total Jul – Sep 17 – Max/Min 107.6 129% 83.2 (1996-2016) 76.4 Jul - Sep 17 – Mean 144.9 114% 127.4 (1996-2016) 123.8 Mean Maximum (°C) 16.7 +0.5°C 16.2 (1986-2016) 16.1 Mean Minimum (°C) 7.2 +1.2°C 6.0 (1986-2016) 7.2 Mean Temp (°C) 11.9 +0.8°C 11.1 (1986-2016) 11.6 Ground Frosts (<= -1.0°C) 4 1 less 4.7 (1986-2016) 7 Air Frosts (0.0°C) 0 1 less 0.8 (1986-2016) 1 Sunshine hours 183.3 95% 193.0 (1930-2016) 164.9 Sunshine hours – lowest 129.6 1989 Sunshine hours – highest 248.9 2011 Sunshine hours total – 2017 1791.5 102% 1749.0 (1930-2016) 1872.1 Rainfall (mm) 49.8 98% 50.9 (1930-2016) 26.4 Rainfall (mm) – lowest 3.0 1951 Rainfall (mm) – highest 191.5 1943 Rainfall total (mm) – 2017 521.0 107% 488.0 (1930-2016) 426.0 Evapotranspiration – mm 71.9 100% 71.6 (1996-2016) 63.8 Avg. Daily Wind-run (km) 249.5 90% 278.4 (1996-2016) 219.2 Mean soil temp – 10cm 11.3 +2.1°C 9.2 (1986-2016) 10.3 Mean soil temp – 30cm 12.2 +1.5°C 10.7 (1986-2016) 11.5 ¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures

Table 2: Weekly weather data during September 2017 1st - 7th 8th - 14th 15th - 21st 22nd - 28th 29th – 30th (2 days) 1st – 30th September 2017 September LTA (1986 – 2016) LTA – Long Term Average 6 / Winepress October 2017

September 2017 recorded above average temperature, average rainfall, average number of frosts, slightly below average sunshine and well below average wind-run. Temperature Mean temperature of 11.9°C was 0.8°C above the long-term average temperature for September (1986-2016) of 11.1°C. This is the ninth warmest September on record for the 87 years 1932-2017. By far the warmest September on record is 1988 with 13.1°C. September 2017 is the warmest since September 2013, which also recorded a mean of 11.9°C. The average daily maximum temperature for September 2017 was 16.7°C; 0.5°C above average. The average daily minimum temperature was 7.2°C; 1.2°C above average; i.e. the overnight minimum temperatures were well above average. September 2017 started out cool in the first week and warmed up considerably as the month progressed. The coldest day was the 3rd September with an air minimum of 1.4°C and a grass minimum of -2.5°C. The warmest day was 24th September with a maximum air temperature of 24.4°C. 9am Soil Temperatures 10 cm mean temperature was

Mean Max (°C) 15.0 17.3 15.6 18.2 18.5 16.7 (+0.5)

Mean Mean Min (°C) (°C) Deviation 5.7 10.4 (-0.7) 5.0 11.2 (+0.1) 8.2 11.9 (+0.8) 9.7 14.0 (+2.9) 7.8 13.1 (+2.0) 7.2 11.9 (+0.8_ (+1.2)

Ground Frosts 1 3 0 0 0 4 (0.7 less)

Air Frosts 0 0 0 0 0 0 (0.8 less)

Rainfall (mm) 5.4 0.6 36.2 7.4 0.2 49.8 (98%)

16.2

6.0

0.83

50.9

193.0

11.1

4.7

Sunshine (hours) 49.2 51.0 24.8 42.9 15.4 183.3 (95%)


11.3°C; 2.1°C above the LTA 20 cm mean temperature was 11.9°C; 1.8°C above the LTA 30 cm mean temperature was 12.2°C; 1.5°C above the LTA 100 cm mean temperature was 11.8C; 0.6°C above the LTA The warm overnight air temperatures helped to boost the 9am soil temperatures during September. These warm temperatures throughout the soil profile were ideal for boosting growth of both shallow and deeper rooted plants. Frosts Four ground frosts were recorded during September and no air frosts. This is close to average. Growing degree days As September is regarded as the first month of the new growing season

for grapes it is time to have a look at the growing degree-day graph and see how it compares with previous seasons. The GDD line for 2017/18 (black) was on a downwards trajectory for the first half of September 2017, however, a couple of warm spells in the third and fourth weeks pushed the GDD line back up above average. Figure 1 indicates that at the end of September, five of the seven years on the graph are all close together (2012, 2013, 2014, 2016, 2017). However, from October onwards, 2013 and 2016 recorded above average GDDs, whereas 2012 and 2015 recorded only average GDDs. At the beginning of September 2017 NIWA were suggesting that there was a 60% chance of temperatures in Marlborough being above average for the three months September to November, a 30% chance of average temperatures and only a 10%

Figure 1: Normalized Growing degree days for Blenheim: days above (+) or below (-) the long-term average for the period 1 September to 30 December

chance of below average temperatures. If their prediction comes to pass then the GDD line for 2017/18 could well end up following the lines for 2013 or 2016. Table 3 presents the dates of 50% budburst and 50% flowering as recorded in two blocks each of Chardonnay, Pinot noir and Pinot gris in 2014, 2015 and 2016. One block of each variety is in the Wairau Valley and one in the lower Awatere Valley. In the right hand column is the date of 50% budburst in 2017. Alongside the 2017 budburst date is stated earlier or similar, to indicate whether the budburst date in 2017 is earlier than or similar to the budburst dates in the previous three years. The first point to note is that the dates of budburst of the three blocks in the lower Awatere Valley in 2017 are all earlier than in the previous three years. The dates of budburst of the three blocks in the Wairau Valley are either slightly earlier or on a similar date to the previous three years. If NIWA’s prediction of warmer temperatures in October and November 2017 turns into reality, then flowering of grapes in Marlborough is likely to be earlier than in the past three years. Rainfall Blenheim recorded 49.8 mm rain in September, 98% of the long-term average of 50.9 mm. Many people have commented that they have felt that July, August and September have been wetter than ‘normal’. However, the stats indicate that all three months have recorded very close to average rainfall. Coincidentally, each of these three months has recorded rainfall on 13 days. It is the high number of rain

Table 3: Dates of 50% budburst and flowering on Marlborough vineyards Vineyard / Variety Dashwood Chardonnay Western Wairau Chardonnay Seaview Pinot noir Upper Brancott Pinot noir Seaview Pinot gris Central Wairau Pinot gris BB – Budburst, FL – Flowering

2014 BB FL 28 Sep 6 Dec 24 Sep 4 Dec 28 Sep 5 Dec 30 Sep 6 Dec 30 Sep 9 Dec 27 Sep 3 Dec

2015 BB FL 30 Sep 5 Dec 3 Oct 2 Dec 3 Oct 5 Dec 8 Oct 5 Dec 5 Oct 9 Dec 3 Oct 29 Nov

2016 2017 BB FL BB 26 Sep 7 Dec 23 Sep earlier 24 Sep 5 Dec 25 Sep similar 3 Oct 9 Dec 26 Sep earlier 7 Oct 11 Dec 3 Oct earl/sim 1 Oct 10 Dec 23 Sep earlier 28 Sep 2 Dec 26 Sep earl/sim

Winepress October 2017 / 7


days, rather than the total amount of rain that has made these months feel wetter than normal. It is worth pointing out that the lower Wairau Valley (Blenheim) and the lower Awatere Valley (Dashwood) weather stations record much lower rainfall than elsewhere in Marlborough. The Marlborough District Council has an extensive network of environmental monitoring sites that can be accessed on their website. http://hydro.marlborough. govt.nz/environmental Thanks to MDC for the following data. The data indicate how much higher the rainfall is at many other sites around Marlborough. Soil Moisture Average moisture in the topsoil at the Grovetown Park weather station was above average during September

at 37.5%. This is very close to field capacity for this soil, above which excess moisture drains through the profile. This is an ideal situation to be in at the beginning of October with warm air and soil temperatures and good soil moisture ensuring ideal conditions for continued spring pasture growth. However, as is always the case in October and November, the evapotranspiration quickly increases (September average = 71.6 mm. October average = 101.8 mm, November = 123.3 mm). In order for pasture growth to be maintained regular rainfall is required in October and November. Sunshine

Wind Average daily wind-run for Blenheim during September 2017 was 249.5 km compared to the long-term average of 278.4 km. Average wind speed for September was 10.4 km/hr, compared to the long-term average of 11.6 km/hr. The eight months February to September 2017 have all recorded well below average wind-run. January is the only month in 2017 to have recorded above average wind-run.

Rob Agnew Plant & Food Research / Marlborough Research Centre

Blenheim recorded 183.3 hours sunshine in September 2017, 95% of the long-term average. Total sunshine for January to September 2017 was 1791.5 hours; 102% of the long-term average.

Table 4. September 2017 rainfall totals at selected locations in Marlborough (MDC rainfall data) Location September Rainfall (mm) Blenheim 45.0 Dashwood 75.6 (168% of Blenheim) Branch River 122.0 (271% of Blenheim) Waikawa 155.5 (346% of Blenheim) Onamalutu 167.5 (372% of Blenheim) Rai Valley 272.8 (606% of Blenheim) The MDC Blenheim rainfall data are recorded at the council offices in Seymour Square, whereas the Blenheim weather station is at the Marlborough Research Centre campus at Grovetown Park on SH1, just north of Blenheim.

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8 / Winepress October 2017

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Winepress October 2017 / 9


Election Former tourism boss joins Marlborough Winegrowers Board SOPHIE PREECE

THE NEWEST member of the Marlborough Winegrowers board brings a wealth of experience to the table, says outgoing board Chairman Rhyan Wardman. Tracy Johnston of Dayvinleigh Vineyard has been elected to one of two Grape Grower category positions, with Villa Maria Viticulturist Stuart Dudley, who has served the past three years, also successful in the recent election. Rhyan says he is “thrilled” Tracy put her name forward. “Someone with her acumen and insights, having been previous General Manager of Destination Marlborough, can only bode well. I think the board and the Wine Marlborough team are lucky to have someone of her calibre.” Tracy says she is looking forward to the opportunity to get involved in the industry at a governance level, and to put her experience in the tourism sector to work. The international reputation of Marlborough wine is one of the region’s key selling points when it comes to Marlborough’s visitor positioning, she says. “So being able to bring my destination marketing experience across to this space is a really nice continuation of the work that I have been doing for years to market Marlborough as a visitor destination.” Tracy, who left Destination Marlborough in June, notes that the markets Marlborough imports visitors from are aligned with those the wine industry exports wine to, “so we have this wonderful opportunity to develop real lifelong loyal customers through blending our visitor strategy and our wine export strategy.”

10 / Winepress October 2017

Tracy Johnston

Stuart says he is happy to be given another three-year term, and the opportunity to make a positive difference to the wine industry. “I enjoy the fact that you can hopefully give something back to the wine industry. It’s something I have a big interest in, and I want it to succeed. Jack Glover’s nomination was uncontested in the Winery Category, and he continues his role on the board. Rhyan did not stand for re-election, hoping to make space for others in the Winery category. However, despite indications that several industry members were interested, none put their names forward, he says. “I was assuming quite a different result, but the process means you cannot have a wait and see.” Rhyan says the past three years have been “an incredible experience” and he intends to contribute again in the future. “Sharing a table with such talented people was a real privilege.” There is a lot to gain from participating at board level, “if only in terms of improving one’s own awareness of the opportunities and challenges that face our industry”, he says. “I had no idea of the scope when I first got involved and it’s been really exciting to see it and be a part of it.”


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Wine Tourism Cellar doors can do more to tap into wine tourism A 50-YEAR-OLD bloke in a European car is not necessarily a cellar door’s key customer, one operator told a workshop in Marlborough last month. Meanwhile a farmer in red bands and a singlet might buy two cases of Pinot Noir without pausing, said another. The feedback was in response to a request from Craig Wilson, managing director of Quality Tourism Development Limited, for suggestions of what the ideal wine visitor might look like. Speaking as part of a New Zealand Winegrowers (NZW) Wine Tourism Workshop, he said he deeply regrets visitors leaving the country with money still on their credit cards, and wine companies could certainly take a bigger bite. He believes the industry needs to form a more sophisticated understanding of visitor spending by measuring value and yield per visitor to create a regional and national benchmark. “Each business can do a lot individually, but imagine what we can do if we share the results.” However, creating a picture of the perfect purchaser could be quite a challenge. One cellar door host suggested the key to clinching a sale was the look in a visitor’s eye when she mentioned sending a case to their home country - “if they don’t flinch at that, you keep going”. Another noted that it can come down to whether the guest has their wallet or purse when they walk in the door, or have decided to leave it in the car. And while there was a caution not to judge a book by its cover, there was general support for the comment that a ski mask tan line is a good sign. “Some of them were quite funny 12 / Winepress October 2017

but all of them hold true,” says Lucy Walter, of Te Whare Ra Wines, who knows how hard it can be to pick a winner. “It’s amazing how many people leave the cellar door with wine that you never thought they would buy.” In some cases, they’re an absolute wine lover, but there are also plenty of people who are not really in Marlborough for the wine, but are surprised by the experience they get, and want something to remember it by. The cellar doors are about education and experience, as well as wine, she says. “I think people have realised that going on a wine tasting where you have a wine shoved in front

“There are these people with mega bucks who want to do things a little bit different and on a whim.” Lucy Walter

Photo by Jim Tannock

of you and drink it and walk away has gone. It has moved on so much from being a boozy day.” Craig says in other areas the workshop visited, cellar doors expressed negative views about cyclists, but the Marlborough contingent was united in their enthusiasm for cycle winery tours. Some commented on the professionalism of the local operators, who explain the etiquette of cellar door visits to their guests and pick up wine purchases after the tour. “They are doing our job with us rather than doing their job for them,” says Lucy. That kind of collaboration lines up well with research from Tourism New Zealand, which indicates wine tourists like to “cluster” their experiences. NZW Global Marketing Director Chris Yorke told the group that the research shows that 42% of the people that play golf while in New Zealand also go to a winery, as do 42% of the people who cycle on their holiday. With that in mind, wineries should look to work with other


New Zealand

Wine Tourism

by the numbers NZ Wine Industry

The NZ Wine Tourist

International

$1.63 billion in exports $7 billion in-market value 5th largest export good by

Spends more 26%

24% all visitors

value

Exported to

90+

of

went to a winery*

more*

42%

Stays longer 6 days

USA, UK, Australia, Canada, China

who

cycled

also visited a winery*

longer*

countries

Holiday Visitors

Visits more regions 4.6 vs 3.5

42%

who

golfed

also visited a winery*

regions*

Key export Markets by value

*than the average holiday visitor

*3 ye Dec 2016

New Zealand Wine

10

4

wine regions

seasons

A L L W E AT H E R

243 74

CELLAR DOORS

CLUSTERED EXPERIENCES LIKE...

and more!

winery restaurants

vineyard accommodation

69

Average NZ winery

Trip Advisor 4.6 out of 5      rating

*June 2017

*Find it on nzwine.com/visit Winepress October 2017 / 13


operators, to give a broader clustering of experience, he says. He also wants a more collaborative national approach, so that wine visitors in Marlborough, for example, are informed about the opportunity to try wine in Nelson or Waipara Valley. Karen Walshe of Explore Marlborough, which does guided cycle tours, says all the wine companies she deals with make it easy to partner. “A great example is our private wine tours, with a wine experience. We have three wineries that have jumped on board with us to offer this super premium experience, with a winery tour, private tasting, and food and wine match. They are keen to get on board so we can offer a really top Marlborough wine experience.” She says all her clients comment on how the winery cellar doors have bike racks. “They have all provided facilities and make you feel welcome by recognising you are part of the tourism landscape.” Wine tourists are often “brand loyalists” who have made an effort to come to Marlborough, she says. Often they’ll have been won over by lower end Sauvignon Blanc in their home country, so are even more impressed –

and eager to buy - when they try other Sauvignons, the region’s aromatics or cool climate Chardonnay, she says. With that in mind, wine companies need to make it easier for people to buy wine at the cellar door and know it will be waiting for them when they get home, she says. “Many people are keen on the wine and want to buy it, but don’t want to lug it around the country.” Lucy also sees partnership as one of the key opportunities for cellar doors. As part of the MANA group, Te Whare Ra works with other organic producers, all of whom are happy to send customers to their partnering wine companies. “Rather than seeing them as competition, you collaborate. While people are at your winery you are thinking who you can send them to next.” But she would also like to see cellar doors working with other

businesses, to offer visitors a more rounded experience. She recently met a wealthy Canadian couple walking down a Renwick road, looking for their next outing. While in Hawke’s Bay they had visited wineries in a helicopter, which took them from their Huka Lodge accommodation. In Marlborough they wanted to learn more about native plants, play golf and visit wineries, but they’d found nothing that could satisfy their desire to burn some cash in the region. “There are these people with mega bucks who want to do things a little bit different and on a whim,” says Lucy. “We have to realise there are some people with serious money that we are missing on in the region. How do we get them to come here to play golf, do a garden tour, do a cuisine tour and visit wineries? How do we get them to stay longer?”

NZW has lifted its focus on wine tourism in recent months, with data showing nearly a quarter of New Zealand’s international visitors have wineries, vineyards and cellar doors on their itinerary. To better tap into that market, NZWine.com now has a new ‘visit’ section, which allows visitors to search wine regions using a Google map tool, or to filter listings by region and experience types, with Sip, Dine, Stay and Play options that isolate the offerings in each region. Go to: nzwine.com/visit

Cellarbrating Marlborough’s top hosts A warm welcome from a knowledgeable host can make or break a wine tourist’s visit to the region, says Wine Marlborough marketing and communications coordinator Harriet Wadworth. “It’s time to celebrate not only the top cellar doors, but also the individuals that make someone’s visit brilliant.” The industry body’s inaugural Cellar Door Personality and Cellar Door of the Year Competition will do just that, as mystery shoppers scope the region to find not only the top spots, but also the ultimate hosts. “We hear some brilliant feedback from visitors to the region, as well as locals, so I imagine it will be a close competition,” says Harriet. All cellar doors on the new Wine Trail Map will automatically be entered in the competition and will be visited by a mystery shopper twice between late October and early November. The shoppers are organised by an independent company and will be assessing the venues and staff according to criteria highlighted by cellar door operators as being key to a great experience. They include a warm welcome from engaged staff who

14 / Winepress October 2017

can tell the story of the wine and the region, know their product and have plenty of passion for it. They will be looking for a flexible tasting structure, informed by the customer’s requests, and hosts that can sell Marlborough and recommend other cellar doors or destinations. As well as the possibility of winning a range of prizes, the cellar doors can choose to receive their mystery shopper reports. The top five cellar doors will go through to a second stage, where staff will be tested on their knowledge of the region, including the wine industry and tourism, and given some other challenges to tackle as a team. The three top place getters will be announced in mid-November, along with the Cellar Door Personality of the Year, says Harriet. “That’s one stand out individual who has the ‘wow’ factor and is potentially the highlight of someone’s visit.”


1.7 Copy

1.7 Copy

Photo description

Photo description

A photo description field has been added in each template allowing you to enter text over images within the template, rather than photoshopping the text within the images prior to uploading. This function ensures all text is in the same position, font and size across all ads. The text will appear in the bottom left hand corner of the photo selected.

A photo description field has been added in each template allowing you to enter text over images within the template, rather than photoshopping the text within the images prior to uploading. This function ensures all text is in the same position, font and size across all ads. The text will appear in the bottom left hand corner of the photo selected.

This feature is intended to be used to display information critical to the sale of the property. It should not be used to include sentences about certain features of the property.

This feature is intended to be used to display information critical to the sale of the property. It should not be used to include sentences about certain features of the property.

Examples of suitable descriptions are noted below:

Examples of suitable descriptions are noted below:

• Boundary lines are indicative only

• Boundary lines are indicative only

• Photo not taken from site

• Photo not taken from site

• Artist’s impression

• Artist’s impression

1.8 Icons

1.8 Icons

3

Brand Standards

1

2

2

3

1

2

2

Icons for bedrooms, living areas, bathrooms, car parks and a pool are available for use on residential and lifestyle advertising. These icons need to be 100% black at all times on a white background. These icons will appear in the top right hand corner of the text area on all media ads, with a thin black line underneath.

Icons for bedrooms, living areas, bathrooms, car parks and a pool are available for use on residential and lifestyle advertising. These icons need to be 100% black at all times on a white background. These icons will appear in the top right hand corner of the text area on all media ads, with a thin black line underneath.

Note: These icons cannot be reversed i.e. white on a coloured background.

Note: These icons cannot be reversed i.e. white on a coloured background.

1.9 Photography

1.9 Photography

Professional photography is a minimum requirement for all properties advertised by Bayleys. For images to be good enough to reproduce on a printed page, they need to be high resolution. The picture must consist of at least 300dpi (dots per inch) at the size that is to be reproduced. You will lose quality if you enlarge the image and this will make the image pixelate. It will look out of focus and will degrade the image, having large ‘dots’ or ‘squares’ in it. Therefore photographs must be taken at high resolution and they must be large enough in size to be reproduced in print.

Professional photography is a minimum requirement for all properties advertised by Bayleys. For images to be good enough to reproduce on a printed page, they need to be high resolution. The picture must consist of at least 300dpi (dots per inch) at the size that is to be reproduced. You will lose quality if you enlarge the image and this will make the image pixelate. It will look out of focus and will degrade the image, having large ‘dots’ or ‘squares’ in it. Therefore photographs must be taken at high resolution and they must be large enough in size to be reproduced in print.

Any photos taken on cell phones, or downloaded/screenshotted from websites such as Google Maps or Property Guru cannot be accepted.

Any photos taken on cell phones, or downloaded/screenshotted from websites such as Google Maps or Property Guru cannot be accepted.

All photos promoting properties for sale or lease need to be taken in colour. They can then be retouched by a professional as required e.g. brightening/blueing the sky, removing graffiti or competitor agency signs etc. However, please ensure this isn’t taken too far with the end result becoming a misrepresentation of the actual property.

All photos promoting properties for sale or lease need to be taken in colour. They can then be retouched by a professional as required e.g. brightening/blueing the sky, removing graffiti or competitor agency signs etc. However, please ensure this isn’t taken too far with the end result becoming a misrepresentation of the actual property.

Brand Standards

Importantly, please avoid using any filters/treatments or altering the colours within the image at all.

Importantly, please avoid using any filters/treatments or altering the colours within the image at all.

Your photographer should be briefed thoroughly prior to commencing the job, and ideally shown examples of how the photos will be used across various marketing channels including print, online and outdoor. This way they can be sure to capture the angles required, with sufficient landscape and portrait options. As people are increasingly viewing listings on mobile phones, these portrait photos will become increasingly important to ensure we are displaying properties for sale in the best possible light.

Your photographer should be briefed thoroughly prior to commencing the job, and ideally shown examples of how the photos will be used across various marketing channels including print, online and outdoor. This way they can be sure to capture the angles required, with sufficient landscape and portrait options. As people are increasingly viewing listings on mobile phones, these portrait photos will become increasingly important to ensure we are displaying properties for sale in the best possible light.

Any artist’s impressions, maps or subdivision plans should be drawn professionally and signed off by a member of the Bayleys Realty Group marketing team prior to use. Remember you need to be able to read any text displayed within a plan.

Any artist’s impressions, maps or subdivision plans should be drawn professionally and signed off by a member of the Bayleys Realty Group marketing team prior to use. Remember you need to be able to read any text displayed within a plan.

Brand Standards

Brand Standards

Winepress October 2017 / 15


Ethical Employers SOPHIE PREECE

A MARLBOROUGH wine company is taking important steps to satisfy international scrutiny around labour practices in New Zealand’s wine industry. Yealands Wine Group is increasing the transparency it demands from contractors, is analysing its systems to ensure their rigour, and is undertaking intercultural awareness programmes to protect its migrant employees, says Quality Assurance Manager Katrina Jones. “We will be one of many that will be doing that. But we are glad to be paving the way for something that is so positive and so necessary.” Katrina says the move recognises the need for integrity around labour practices, but is also in direct response to a change in the rating given to Yealands and other New Zealand wine

companies by Sedex, the not for profit shared ethical data exchange sharing platform used internationally. The move from being a low risk to a medium risk site is due to a change in the way the data for the labour component is calculated, and is likely to have been exacerbated by recent labour law breaches in the New Zealand wine industry, says Katrina. The new rating has raised red flags for some of the companies that use the platform, such as Sainsbury’s, who insist on a Sedex ethical audit from any company that is deemed medium or high risk, Katrina says. Yealands has responded rapidly, setting in motion a SMETA - Sedex Member Ethical Trade Audit - which is like many of the other assurance processes the company participates in,

she says. “Any company that is above board and with a serious commitment to good ethical practices should not find any difficulty complying with this standard.” To get some outside perspective on its processes, the company first contracted a third party to do a gap analysis, which highlighted some procedural issues, most of which Yealands had already identified, she says. Much of the audit is around duty of care in relation to the contract labour workforce, Katrina says. “It’s no longer good enough to say ‘OK, our contractors are RSE (Recognised Seasonal Employer scheme) accredited; our contractors are Master Contractors.’ We need to understand what it is they are doing. We have to understand the conditions

Melting Pot Multiculturalism has transformed Marlborough in recent years, but the community is still adjusting to its new demographic, says Marlborough Migrant Centre manager Margaret Western (pictured). “Increasing ethnic and cultural diversity does not somehow magically create a great melting pot of people.” Marlborough was once one of the least ethnically diverse regions in the country, but is now reliant on migrants, she says. “Their contribution to our economy is significant and growing and they need to be supported to settle well and gain a sense of inclusion and belonging.” The centre has developed an Intercultural Awareness and Communication Workshop, which recently had its first run at Yealands, to glowing reports from the company (see main story). Wine Marlborough Labour Coordinator Nicolette Prendergast is on the governance committee for the Marlborough Migrant Centre and has long seen the value of it working with wine companies to train staff to be more flexible in their cultural outlook. The Yealands example showed how powerful it could be as a tool to improve systems and standards in vineyards and wineries, she says. “We want to put it out there and get the other companies interested.” Margaret says communication is at the heart of the training, with work to ensure people communicate

16 / Winepress October 2017

clearly and without misunderstanding, enhancing efficiency. That leads on to improved management, meeting styles and leadership, also promoting productivity, she says. “Many people often focus on the benefits intercultural training brings to individuals. What is forgotten is how these individuals then go on to benefit the company or organisation they work in.” She would also like to start working with contracting companies to do cultural awareness training for workers they are bringing in from other countries, recognising that the learning is a two-way street. The region’s growing diversity brings both benefits and challenges, says Margaret. “It enriches our cultural heritage and increases our international connectedness. And it challenges us to counter instances of racism and discrimination, and to foster international communication, understanding and respect.”


their workers are working under.” That includes knowing what workers are getting paid, and how they are being treated, she says. “And we need evidence to support that.” She has used the SMETA questionnaire with a contractor in the field, and visited worker accommodation to check the standards. They have also explained to the three contractors the company uses that there needs to be constant transparency of information. Katrina believes that the company’s actions are indicative of the processes many New Zealand companies should be considering, as they prepare for a Sedex audit. “We are not the only New Zealand based winery who are having to facilitate this ethical audit and it won’t be long before others will be finding themselves in the same boat.” In addition to the audit preparation, Katrina set up a three-day intercultural awareness course with the Marlborough Migrant Centre. She says Marlborough was traditionally more monoculture than melting pot, but in recent times that had changed. “Those who have been born and raised in Marlborough may not have had the same level of exposure to a migrant workforce, such as those living in bigger cities within New Zealand. Therefore, it is important that we spend time educating about diversity

and to highlight the importance of cultural awareness and sensitivity.” The Yealands groups talked first about their cultural perspectives and their communication techniques, and Katrina Jones ultimately about their interaction with vineyard workers from different countries. It was soon clear that many times people feel they have communicated effectively, when in fact they have not, says Katrina.

“We are glad to be paving the way for something that is so positive and so necessary.” Katrina Jones

The course was at times “profound” and the response from the vineyard teams and others was fantastic, she says. Going forward she would like to have it as a routine segment, rolled out at least once a year and also potentially used as part of an induction process when vintage cellar hands arrive in Marlborough from around the world. The region’s wine industry needs to “pull together as a collective” to ensure everyone is working towards the same goal of ethical employment, Katrina says. “The requirement for ethical audits is not going to go away in fact the demand for these will only increase as retailers look for better ways to preserve their brands and reputations.”

Winepress October 2017 / 17


Women in Wine New Zealand’s wine industry calls for more women in leadership roles SOPHIE PREECE

WOMEN PLAY a major role in wine purchasing around the globe, and should be well represented in the industry, says American writer Sandra Taylor. The chief executive of consulting firm Sustainable Business International, and author of The Business of Sustainable Wine, presented at the Bragato Conference’s Wine, Women and our Future seminar in Marlborough. She told the audience that in the United Kingdom, 70% of the wine sold is to women in supermarkets as part of their regular grocery shop, while in the US, 57% of the wine buying is by women. An Australian study showed that women there buy wine more often and buy more expensive wine than their male counterparts. Sandra said research shows women are sophisticated wine consumers, and care more about stories of sustainability and provenance than men, but in general, most marketing towards the sector has a more patronising tone, leaning towards pink imagery, low calorie, or perhaps high heels on the label. “What this means is that we need more women decision makers…We are dominating in terms of purchasing power, but the industry is not necessarily recognising the financial and economic impact women can have on the future of the industry.” She told audience members that it was vital that companies recognise the importance of allowing opportunities 18 / Winepress October 2017

More than 68% of the ticket holders at the 2017 Marlborough Wine and Food Festival (pictured) were women. In the United Kingdom, 70% of wine sold is to women in supermarkets as part of their regular grocery shop, while in the US, 57% of wine buying is by women.

to women, including encouraging the use of mentors. The audience also heard from Australian wine writer Jeni Port, who presented findings from an international survey conducted last year by the Australian Women in Wine Awards advisory board, which included New Zealand and five other major producing countries. “This is not a male versus female argument,” she emphasised. “It’s about fairness, decency and taking a leadership role.” The survey covered equal pay, equal opportunity, workplace treatment during and after pregnancy, and sexist behaviour. It indicated an almost 50% chance that women in New Zealand’s wine industry would experience sexist behaviour in their workplace, including the “slow drip” erosion of confidence through repeated comments on clothing, looks, or ability to drive a forklift, move wine barrels or fix equipment, for example, she said. Survey respondents talked of being called a “good girl” or “lab slut”, and of the impression that some men do not want to take advice from a woman. Outside of the standard workplace, at wine industry shows or other events, around 30% of the respondents had experienced sexist behaviours from the public, wine writers, sommeliers, wine buyers, and sometimes from

employers, Jeni reported. Common complaints were that other people assumed they were there as a waitress, to set up and clean up, or to handle accounts and administration. “One respondent said no females were asked to comment on wines or called upon to give opinions,” Jeni told the audience. One in 10 of the women in the survey reported unfair treatment related to pregnancy, maternity leave and having children, including losing their job while on maternity leave, being asked about when they planned to have a family, and being obviously bypassed for a role. One third of the women who had experienced such behaviours said there were inferred and stated presumptions about their ability to work, based on their status as a mother, Jeni said. She reminded the audience that it is illegal to fire a person because they are pregnant, or to ask if, and when, someone intends to start a family, and then to treat them differently. When it came to remuneration, 25% of the New Zealand respondents “either know or believe they are not receiving the same pay as their male colleagues”, and 38% indicated the issue of gender equality in the workplace was something that worried them, Jeni said. If the industry did nothing to


curb such inequality, there would be two potential outcomes. The first was that multiple cases of workplace harassment or unfair dismissal would be brought to the courts, “or worse, there will be mental health issues”, she said. That would hit the bottom line of individual wine companies, as well as the reputation of “what is undoubtedly one of the most exciting wine industries in the world”. The other risk was that women would leave the wine industry, taking their skills with them. That is already happening in Australia, where women make up around 50% of enrolments in wine and viticulture courses, but represent just under 10% of the wine workforce, she said. “And we know why they are leaving. Our 2016 women in wine survey in Australia identified exactly the same issues as in New Zealand.” That’s a lot of talent to ignore, Jeni said. “And they will take

it somewhere else in the industry or leave the industry.” To combat the issue, any company without a workplace code of behaviour regarding fairness, sexism and bullying, including reporting, should adopt one. “It will benefit all your employees - men and women. Place it in a prominent position where it will be seen every day.” She also suggested employers keep an open mind when talking through options with pregnant staff. “Talk it through with her. Don’t ignore her. Don’t sack her.” Both Sandra and Jeni presented at a Women in Wine event before the conference, along with Nadia Lim, co-founder of My Food Bag (NZ), discussing the challenges they had encountered and overcome throughout their careers. Erica Crawford of Loveblock wines was also involved in the event. She says in her 20-plus years in the wine

Women in Wine The New Zealand Winegrowers Women in Wine initiative has the goal of promoting and facilitating the participation and success of women in the wine industry. Its objectives are: Make connections: Providing opportunities for women in the New Zealand wine industry to create valuable networks, share successes and ideas. Provide information: Providing valuable information and resources to support and advance the careers of women in the wine industry. Driving change: Encouraging wine industry commitment to the support and advancement of women’s careers.

industry she has found the default or “baseline” is male dominated. “For instance, if there’s a partnership with a woman and man involved, it’s assumed the male is the lead. From sommeliers through to winemakers to business makers to viticulturists, it is just astounding,” says Erica, who was inducted into the Business Hall of Fame for Women last year, but has also been referred to as “the owner’s wife”. “I’m sure any woman there could give you any amount of instances of gender discrimination,” she says of the Women in Wine launch. Much of that may be based on “unconscious bias”, including behaviours such as handing the man the wine list in a restaurant. “But people need to recognise that it is there.” Sarah Szegota, communications manager at New Zealand Winegrowers (NZW), says Women in Wine New Zealand is not just about networking, and is open to anyone involved in the industry, regardless of gender or role.“We are an innovative industry and it is proven that diversity – gender, experience, perspectives and backgrounds – contributes to the development of new ideas. If we want to continue moving forward, initiatives that foster a more diverse and engaged industry will only drive our success.”

ORCHARD AND VINE WEED RESISTANCE MANAGEMENT SHARK contact herbicide is different chemistry that gives faster more effective control of broadleaf weeds when tank mixed with glyphosate products, Buster® or amitrole. SHARK has excellent activity on some hard to kill weeds.

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Winepress October 2017 / 19


Hello! Don’t let facts get in the way of a good story FACTS PLAY their part in sharing wine, but they shouldn’t be your opening salvo, Dan Sims told a Marlborough wine industry group last month. “Wine should be fun first and facts second.” The Bottle Shop Concepts founder, who was in Marlborough between his Auckland and Christchurch Pinot Palooza events, says the teacher-student model entrenched in the wine world is not the best way to connect with drinkers. “The last thing I want to do is go to a master class and listen to a bunch of old men tell me what I don’t know about wine, in a hotel ballroom. That’s not how I enjoy wine. That’s not how I interact. What we talk about is peer to peer.” The Bottle Shop Concepts events, including Game of Rhones, are focused on hospitality, allowing people to learn about wine socially, peer-to-peer, in a fun, unintimidating environment, he says. “Wine is complicated enough. People want to learn about it the same way as they consume it – socially.” At the outset of each event it is made clear to wine companies that autopsies are not popular and the “dissection” of a wine should be an internal conversation between experts who grow, make, market and sell it, and not the external conversation with the people they’re trying to connect with. In the same way a diner doesn’t want to hear how the meat came to be on their plate, via truck, abattoir and aging, nor does the wine drinker necessarily want to hear about malolactic fermentation and batonnage, he says. “How it gets from paddock to plate is important, but I don’t necessarily want to hear about it at a restaurant.” Bottle Shop Concepts organises 36 events a year in nine cities and three

20 / Winepress October 2017

Pinot Palooza, Sydney

countries, including Pinot Palooza, which draws an audience dominated by women - 60% - and those under the age of 35 - 63%. In Perth this year, 75% of the guests aged under 35 were women, says Dan. “If you listen to a bunch of wine writers, they’ll tell you that most women like Rosé and Sauvignon Blanc. I’m here to tell you that’s bullshit.” At a Malbec event in Sydney this year the audience was 77% female,

“There’s an engaged public that drinks more wine, wants to know stories and wants to know more about what you guys do.” Dan Sims but the company does not specifically target women, he says. “I get a lot of men asking me, ‘How do you market to women?’. We say, ‘we don’t. Creating a safe, welcoming, non-intimidating event environment is not marketing

to women. That’s called not being an arsehole. That’s called being hospitable. That’s called being a decent human being’.” Dan says there is a huge community that is “pumped about Pinot” and events are a way to say “hello” directly and share your story. To do so effectively, companies need to know what they want from an event, whether it’s wine sales or database expansion, and they need to find a way to engage their audience. “What it really comes down to is how are you telling your story? Are you yelling it? Are you whispering it? Are you actually telling people what they want to hear?” he asks. “Are you solving a problem for them? Are you connecting to them?” It’s the perfect time to get an elevator pitch sorted, because never before has anyone been more interested or excited about wine, Dan says. “Not only that, they are drinking it. Not only that, they are actually willing to spend a bit more for it.” Millennials make up half the wine consumed in the United States, he adds. “That’s really exciting. When we look at the data and the stats we see wine as something that’s going to be amazing in the next five to 10 years... there’s an engaged public that drinks more wine, wants to know stories and wants to know more about what you guys do.”


HML Silco: Silc Viscous

Protectorhml and HML 32: armour plate for grapes

Powdery Mildew

Efficacy Rating

Protectant

Protectorhml (0.5% solution) and Sulphur (label rate)

1

x

Protectorhml (0.5% solution), Sulphur (label rate) HML Silco (425g powder per 100L)

2

x

HML32 (1.25L/100L) and Sulphur (label rate)

2

x

HML32 (1.25L/100L), Sulphur (label rate) HML Silco (425g powder per 100L)

3

x

HML32 (1.25L/100L), Sulphur (label rate) Copper fungicide (label rate)

3

x

HML32 (1.25L/100L), HML Potum (300g /100L), Copper (45g metallic copper /100L)

3

Significant protectant effect is achieved

HML32 (1.25L/100L)

-

Spray mix

Eradicant

Botrytis

x

x

For infection only

x For infection only For maturing chasmothecia x

Efficacy Rating 1 Good efficacy, low pressure 2 Very good efficacy, low - moderate pressure 3 Excellent efficacy - moderate to high pressure

Enhanced Maturity

x

Bunch line only Notes: Cover spray High deposition at bunchline, double pass (both directions) High deposition on canopy, double pass (both directions) Check out the recommended spray programme for powdery mildew and botrytis prevention

Henry Manufacturing Ltd Visit www.henrymanufacturing.co.nz. Call Chris Henry on 027 294 1490 email chris@henrymanufacturing.co.nz or contact your local technical advisor. Winepress October 2017 / 21


Unconsented Repairs Certificates of Acceptance needed for emergency repair work SOPHIE PREECE

MARLBOROUGH WINE companies could find their insurance policies compromised by earthquake rebuilds conducted without a building consent, says Wine Marlborough’s new advocacy manager. Vance Kerslake says companies that did emergency repairs following the November 2016 Kaikoura earthquake may be required to apply for a Certificate of Acceptance (COA) from the Marlborough District Council. The council’s COA provision is to allow for sign-off of work done

in an emergency situation, without consent being obtained. In advice sent to the wine industry after the destructive earthquake, council advice was that emergency works could be done immediately, but that any such work would require a COA as soon as possible after it had been completed, says Vance. In a letter sent to more than 50 wineries last month, he warned of the “potential serious risk” to insurances, health and safety, and general liability from emergency repairs, should they not receive a COA. In the 10 months since the earthquake, council has not received

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Vance Kerslake

a single COA application, Vance wrote in the letter to wineries. “Not having a COA, if required, means that the work contravenes the requirements of the Building Act 2004…Any repair work that you intend taking on from this point will require a building consent as it will not be considered emergency repair work.” For more information on the Certificate of Acceptance process, contact the Marlborough District Council Duty Building Control Officer on 03-5207400.

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22 / Winepress October 2017


Post Problem

SOPHIE PREECE

A PROPOSED pyrolysis plant on the outskirts of Blenheim could help resolve the growing issue of broken vineyard posts clogging Marlborough’s waste stream, says Marlborough District Council Solid Waste Manager Alec McNeil. Waste Transformation Limited plans to apply An example of a Pyrolysis plant for resource consent this month to build a plant on council land at the Bluegums Landfill site off Taylor Pass a bolstered emissions treatment system and the addition of a tar condenser. It would also be fully automated and can be Road, to process treated and untreated timber and convert remotely monitored, ensuring the plant performs within the it into charcoal. Pyrolysis is a thermo-chemical reaction pre-set design criteria established by Massey University, he in an oxygen free vessel, which breaks down molecules at says. elevated temperatures, but does not burn. Mike says the company is confident the plant will meet Marlborough currently sends up to 8,000 tonnes of or exceed regulatory standards. However, he concedes mixed timber to landfill for disposal each year, including they had not anticipated the high level of public interest. between 1,700 and 1,800 tonnes of treated vineyard posts. “There are still some concerns. But that is what the resource Alec says in an ideal world the industry would find a management process is for – to make sure you meet those different solution, but trials of metal posts and eucalypt concerns.” hardwood posts have not made a significant dent in the problem. That problem will be exacerbated by the ongoing growth of the industry, which is predicted to increase by 30% in the next five to 10 years, he says. “That is really what we are looking at - the scale of the problem going forward.” Beyond the annual 1% attrition rate of posts on vineyards, there is the “legacy” of broken posts stockpiled on vineyards, says Alec. “At the end of the day it’s about trying to take a waste resource and get something beneficial from it.” However, a recent public meeting on the proposal revealed community concerns about the plant and its potential impact, and in particular the implications of emissions from processing vineyard posts, which are treated with copper, chromium and arsenic. Council has announced that an independent commissioner will oversee the consent process and council will require peer review of the technical aspects of the application from independent experts. In order to gain the necessary resource consent, the company would have to demonstrate that emissions and operations associated with the plant would not have an adverse effect on the surrounding environment or community. Waste Transformation operates a smaller pyrolysis plant in Timaru, which processes around 500 tonnes of mostly untreated timber a year. The new Blenheim plant would deal with far higher quantities of timber, much of it treated, says the company’s chief executive Mike Henare. As a result, the new system will be designed and built with Winepress October 2017 / 23


Under Pressure Regional runner-up takes top spot at Young Winemaker competition “I WAS so prepared for any name but my own,” says the 2017 Tonnellerie de Mercurey New Zealand Young Winemaker of the Year Kelsey Daniels, the morning after her win. “Everyone is so talented, and it was anybody’s game.” The Vinlink Assistant Winemaker came second in the South Island regional competition, but took top spot at the national final at Villa Maria in Auckland last month, followed by Sara Addis, who came first in the North Island regionals. They were up against South Island winner Abigail Maxwell, also from Marlborough, and North Island runner-up Tom Hindmarsh. Now in its third year, the Young Winemaker competition is about finding the best winemaking talent in New Zealand, as well as providing education and support for those in the industry, under 30 years of age. In the national final each competitor was tested and received points on general knowledge, essay writing, presenting a speech, capex and financial analysis, blending, laboratory skills, and marketing their wine, among other tasks that reflect the range of skills

24 / Winepress October 2017

Kelsey Daniels at the Young Winemaker prize giving

required of winemakers. Kelsey says the competition was far tougher than the regionals, and the biggest challenge for her was an “intense” capex task on earthquake repairs, while the timed wine judging – a new experience – was the most fun. A forklift course called for the tightest turns she had ever made with the machinery, despite considering those talents pretty well honed. The competition is a great opportunity for young winemakers, because it forces them to “bring everything to the table,” says Kelsey, who won a travel allowance, training grant, full registration to the 2018 Romeo Bragato conference, a profile in Cuisine Magazine, wine allowance, and a trip to the Tonnellerie de Mercurey cooperage in Burgundy. “Yes, it is good for the opportunities and publicity. But at the end of the day, it’s the best challenge for yourself. To see what you are made of and to see if

you can do it… They are asking you to use every part of your knowledge or skillset.” Sherwyn Veldhuizen, of supreme naming sponsor Tonnellerie de Mercurey, says the calibre of the contestants gets stronger every year, as does the expectation of them at the competition. “This isn’t something that you can compete in without a lot of extra learning and extension plus the support of employers and peers.” Wine Marlborough Events Manager Georgie Leach says the event is run thanks to the countless hours of work put in by a voluntary organising committee, most of whom have busy winery jobs. “They put in a huge effort because they know how important it is to support New Zealand’s new generation of winemakers.” To read more about Kelsey, go to the Generation Y-ine profile on pg 28


Brilliant Bacteria A NEW Lincoln Agritech research programme is using bacteria to work towards naturally removing ‘off’ flavours in wine. Agritech’s biotechnology team manager Dr Richard Weld says the research group will use bacteria that are naturally magnetic and have an unusual sulphur metabolism that allows them to derive energy from hydrogen sulphide. Those two unique features mean they can be controlled using magnetic fields and used to remove hydrogen sulphide from wine, which can be responsible for ‘off’ flavours. The research will use the wine industry for the model, but the technology can benefit other industries where hydrogen sulphide is also an

issue, says Richard. The programme The Lincoln Agritech Biotechnology Group (from left to right): involves researchers from Lincoln Agritech Dr Richard Weld, Dr Johanna Steyaert, international intern Camille Vagner, Nicholas Glithero, PhD student Thomas (Lincoln University’s Flinois and Simon Lee. independent multidisciplinary research and development company), build on the company’s existing Plant and Food Research, and Aixbiotechnology expertise, to collaborate Marseille University in France, and with research partners and industry, will take place over a two year period. and improve outcomes for the primary It is being conducted with funding sector. “Our job is to do the over-thefrom the Ministry of Business, horizon science to keep our primary Innovation and Employment (MBIE), industries competitive. We are very which awarded this and another grateful to MBIE for supporting these project - assisting the pastoral and research programmes, and we are forestry sectors - $8.2 million. looking forward to helping the wine, Lincoln Agritech chief executive pastoral and forestry sectors keep their Peter Barrowclough says the funding competitive edge on the world stage.” provides a great opportunity to

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Winepress October 2017 / 25


Generation Y-ine Introducing Kelsey Daniels, New Zealand’s new Young Winemaker of the Year SOPHIE PREECE

KELSEY DANIELS’ plans for a writing career were derailed by a high school chemistry project and a gut feeling. There have been times over the past decade when the vivacious 27-year-old winemaker has questioned the logic that earned her this “crazy life”, but she has no regrets about where it has taken her. “Every harvest I love it more and know I have made the right choice.” As VinLink’s assistant winemaker, the young American gets “the best seat in the house”, helping three winemakers in dozens of stylistic approaches. And as 2017 Tonnellerie de Mercurey New Zealand Young Winemaker of the Year, she has earned a mountain of opportunities for the future. It’s a well-earned reward for 10 years of chasing a full wine education, but a far cry from what Kelsey and her family – all in the building industry thought she’d be doing with her life. Kelsey grew up in California’s Santa Maria, an hour north of Santa Barbara, surrounded by wine country but not wine drinkers. She had long

26 / Winepress October 2017

held a passion for writing and a dream of attending UC Berkeley, but also loved science, which is how her plans went askew. At the age of 17, Kelsey’s honours chemistry class was tasked with shadowing a professional chemist for six months. Most looked to the medical profession, but Kelsey sought something more original, and found herself following a cellar lab technician who she considered the epitome of “girl power”. Kelsey admits to being star struck by the romance of the industry, from beautiful vineyards in wide open spaces to gleaming tanks and dusty barrels in dimly lit wineries. “I thought, ‘Oh wow, it’s all just perfect’.” So Kelsey applied to two colleges – UC Berkeley for the writing and UC Davis for the winemaking – and chose the latter when both schools accepted her. “I had my two letters in front of me and I had a gut feeling.” That instinctive call still makes her laugh, because at that stage she was too young to legally drink wine and had

little opportunity to learn about the final product. It wasn’t until she was 21 – three years into her course – that she could fully delve into the industry. By then she was ready to immerse herself, having crammed her first three years of study so that she could travel for the last. She started in Italy, taking a break from science to eat, drink and breathe in the culture, and then transferred to New Zealand’s Lincoln University for the second half of that year. The shock of the February 2011 Christchurch earthquake on her second day in town did little to dampen Kelsey’s enthusiasm for New Zealand, and after returning to California for her first harvest, where the college learnings steadily clicked into place, she came to Marlborough


for another harvest at Sugar Loaf travels Paul’s fermentation interests Wines. continued to drift from wine to craft She was delighted to be asked to beer, so when he was offered a role return as assistant winemaker. But at Marlborough’s Moa Brewery, they first, determined to explore as much decided it was time to head back to as she could, Kelsey squeezed in a Blenheim. harvest in Germany, learning to make Kelsey’s job hunt led her to apply “some phenomenal Riesling”, her to VinLink, although she didn’t expect favourite white varietal. She returned, to get a job in the 20,000 tonne facility, aged 23, to take up the Sugar Loaf role, so much bigger than her previous which she loved for its people and the workplaces. “I never thought I’d work challenges they threw at her. in a big place like this, but lo’ and Kelsey stayed at Sugar Loaf for behold I got the job and I love it,” she three harvests, during which time she says. “The production is phenomenal.” met her partner Paul, who was leading She loves the “room to play” afforded a cellar team at Matua. The couple by a large facility, creating so many left their jobs in 2015 for a harvest in wines, and almost all of them Oregon, where Kelsey’s overwhelming Sauvignon Blanc. “This whole facility memory at Penner Ash Cellars was the is just a Sauvignon machine, and it’s “textbook” Pinot Noir she watched on cool because it’s tailored to the grape.” the sorting line. “I had never seen fruit VinLink has three winemakers and that good,” she says. one assistant – Kelsey – which gives Then there was a vintage at her plenty of opportunity to watch, Yangarra in Australia’s McLaren help and learn, and to step in when Vale, where she became acquainted any of the others are away. Now that with ceramic eggs and a stainless she has won the young winemaker steel egg named Ziggy. During WINEPRESS 1/2 PAGE 124H their X 176W MMcompetition, she hopes she’ll be given

the opportunity to have her own client, she says from the large contract winemaking facility at Riverlands. “I’m really focused on being the best winemaker I can be right now. I think making my own wine is the next step. If I can make my own wine by the time I am 30, that’s awesome.”

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The Block Hundreds of thousands of new vines will be grafted at Ormond Nurseries this spring, thanks to the mother of all blocks

SOPHIE PREECE Marcus Wickham in the Budwood Block

FOLLOW THE family tree of many a Marlborough vine and you’ll probably end up in a 22-year-old library at the end of Rowley Crescent. Ormond Nurseries’ Budwood Block holds at least 100 different grape varieties or clones in 42 rows, 5208 vines, and 2.5 hectares, from the 20 rows of workhorse Sauvignon Blanc, which can yield up to 100 buds per plant per season, to their seldom used neighbours, such as Tempranillo. “These are the mother vines for everything that comes out of the nursery,” says Field Nursery Manager Marcus Wickham from the site he helped plant as a teenager. Every single vine in the block has its own number, is ampelography tested twice a year and virus tested every year. Where possible, the vines are harvested for winemaking, allowing the business and its clients to better appreciate the potential of each clone. Running the nursery as a commercial block also gives staff a better understanding of the challenges faced by growers, says Marcus, who has helped develop tools

28 / Winepress October 2017

and machinery to improve vineyard efficiency, including the Klima grapevine stripper and a new simple gizmo that helps ensure new vines in established blocks get their fair share of irrigation. Ormond Nurseries began in Gisborne almost 40 years ago, when Marcus’s parents Ben and Frances grew for the kiwifruit, citrus and wine industries, before focusing solely on vines after the impact of Phylloxera. In 1995, they moved the business to Marlborough and began planting the nursery block. These days they have other library blocks in other wine regions, but all the germplasm traces back to this site in Marlborough, where Ben, Frances, Marcus and his wife Sam are all involved in the business. The amount of productive material yielded from a single vine is variable, but the nursery generally gets between 50 and 100 useable buds at pruning time. In some cases half of those won’t survive grafting in spring, because the buds and rootstock do not easily fuse to create a new vine, says Marcus. “It comes down to the way you grow the

rootstock and the quality of that, the quality of the buds, the virus status, the way it’s handled and the way it’s stored and treated with fungicide. And even then you can accidentally run them over with a tractor or spray them with weed spray.” Because of the strike rate, the company factors in sufficient fat when growing and gathering budwood and rootstock to meet an order, aiming for a far greater number than actually required. In the six weeks between the beginning of October and the middle of November, staff will graft, wax and pack or pot hundreds of thousands of new vines to meet orders around Marlborough and beyond. The Budwood Block is in a constant state of flux, says Marcus, with rows pulled out and replanted every year, including replacement vines and new clones. In 2014 that included the introduction of Chardonnay 107 Generation 1, from California, which took four years from selection to arrival. “Sometimes they don’t survive the quarantine process and you might end up with one little


Bundled tall vines

bud,” says Marcus. “It’s really, really rigorous, as it should be.” Once in the ground, there’s no guarantee that such new introductions will be the success they are in the source country, and it’s common that clones that work in France won’t work in Marlborough, he says. The nursery builds up its stock as quickly as it can to get enough planted to get a commercial harvest, so they can “eyeball” the plant, make sure it’s healthy, the right clone and the right choice for the region. In the case of the 107, the Wickhams have been delighted with the outcome, with its very advanced ripening in the gloomy 2017 vintage a welcome relief. “It was the cleanest fruit on the whole property,” says Marcus. The Budwood Block gets plenty of visits from growers and viticulturists keen to see how a certain clone performs in Marlborough, he adds. “They can come in at harvest time and taste which is pretty cool.”

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Grafting Ormond Nurseries’ growing process begins at pruning, when the Budwood Block cuttings are collected, before being dipped in fungicide and put in the cool store. Canes are cut into sections,and eventually grafted on to rootstock grown on one of several blocks, with staff at benches using a small machine that joins the two materials in a jigsaw cut. The rootstock includes longer sections for the Hi-Stem vines, which have become increasingly popular, particularly for replanting in existing vineyards. After grafting, the joined material is packed into big boxes with sterilised growing medium and moved to a hot room for two to three weeks, to stimulate the bud wood and the rootstock to create a graft union. The bud then slowly starts to push as roots begin to form, and the plant is taken out, graded, waxed and planted in the field or in a pot. The new vines are certified under the New Zealand Winegrowers Grafted Grapevine Standard, meaning they are free of the grapevine leaf roll associated virus type 3 (GLRaV).

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Winepress October 2017 / 29


Biosecurity Watch Managing Chilean Needle Grass DR EDWIN MASSEY

THIS MONTH’S column examines the threat posed by Chilean needle grass (Nassella neesiana - CNG) to Marlborough vineyards, and steps you can take to minimise the risk of this pest weed from establishing on your property. CNG is an erect, tufted perennial tussock that can grow up to 1 metre in height. It is very difficult to identify when it is not seeding as it looks like many other pasture species. Over summer CNG develops a distinctive reddish purple coloured seed head that fades to light brown. During this period - October to April - it can stand out. CNG is an invasive weed that is able to out-compete productive pasture grasses and take over large areas if left, particularly in dry environments such as South Marlborough. It is known to have been in Marlborough since the 1940s and is particularly prevalent in Blind River/Grassmere. Throughout the province it has been found across an area 2500 hectares and has established itself in a number of vineyards.

particularly effective at controlling it as the foliage death in the treated area allows more CNG seeds to germinate. Mowing is not that effective as it does not prevent the plant from seeding and can act as a pathway for moving seeds elsewhere. Similarly, grubbing disturbs the soil and allows more seeds to germinate and grow back quickly. To date the most effective control tool for CNG in pasture has been the herbicide Taskforce (active ingredient fluproponate). Unfortunately, Taskforce herbicide can potentially create residues of flupropanate in grapes. Consequently, the NZW Vineyard Spray Schedule has consistently forbidden the use of Taskforce within vineyard boundaries including headlands. That means vineyard owners and managers have limited control measures available other than fencing off infested areas. Early season spraying with glyphosate to prevent seeding, or grubbing and bagging the weed are probably the best control method available in vineyard at present.

What’s the problem?

Controlling the pest

Once established in the inter row or headland of a vineyard, CNG is very difficult to manage due to its hardy nature and long-lived seed bank. Herbicides like glyphosate are not

As a declared pest weed species, once CNG has established on your property, landowners have legal obligations to control the pest. It is also a legal offence to knowingly

spread CNG from one property to another. The Marlborough District Council website contains excellent information on what landowners with CNG must do to manage the threat of spread and not surprisingly these restrictions will incur ongoing costs. Go to: www.marlborough.govt.nz/ environment/biosecurity/declaredpest-species/chilean-needlegrass Proactive management - the best risk mitigation Proactive steps to manage the risk of human assisted spread from property to property is the best way to prevent CNG from establishing therefore avoiding the costs of management. The four key pathways of CNG spread are: • Stock movement – particularly sheep via wool or imbedded in hide. There is also potential in cattle and other stock • Machinery – earthmoving machinery, vineyard mowers and other vineyard equipment, motorbikes, 4WD vehicles and stock trucks • Crops and feed – hay, straw, seed, silage, fodder crops and cereals • People – clothing, socks, boots As well as being vigilant for CNG,

IF YOU SEE ANYTHING UNUSUAL

CATCH IT . SNAP IT . REPORT IT . Call MPI biosecurity hotline 0800 80 99 66 30 / Winepress October 2017


practical steps to mitigate risk include: • Lock gates to infested blocks • Use clear warning signage • It’s OK to ask where machinery has been before coming to your property • It’s OK to request that a wash down must be done before any machinery enters or leaves your property Implementing best practice guidelines: Essential for managing risks Being proactive about managing CNG highlights that decisions you make at the vineyard gate are crucial to protect your vineyard’s biosecurity, and every person who visits or works on the vineyard has an important role to play. The New Zealand Winegrowers Ensuring Vineyard Biosecurity: Guidelines for Best Practice, contain further information on recommended hygiene protocols to help manage the spread of biosecurity risks like CNG. Go to: www.nzwine.com/media/6788/

biosecurity_ guidelines-forbest-practice2017-final-2.pdf For more information/next steps As well as the Marlborough District Council website, there’s also a Facebook page run by the CNG Awareness Farm bike badly infested with CNG seeds Programme, which provides regular news and updates. Go to: facebook.com/chileanneedlegrass. If you suspect you may have a new infestation of CNG in your vineyard(s) you should inform Marlborough District Council Senior Biosecurity Officer Jim Herdman 03 5207400 and notify Ed Massey, Biosecurity and Emergency Response manager at New Zealand Winegrowers 0211924924 or Edwin.massey@nzwine.com

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Industry News The 2017 Romeo Bragato Wine Awards Marlborough won four of the 14 trophies awarded at this year’s Romeo Bragato Wine Awards, but the top award went to The Boneline Cabernet Franc 2016 from Canterbury. The Bragato Wine Awards recognise the grower for viticultural excellence and this was the first time in the competition’s 23-year history that all wines had to be single vineyard. “By making the shift to a single vineyard show, we’re allowing our industry to express the turangawaewae of their distinctive sites,” says Chair of Judges Ben Glover (pictured). Trophy Results: Bragato Trophy for Champion Wine of the Show The Boneline Cabernet Franc 2016 Canterbury Vineyard: Waipara West Grower: Lindsay Hill Mike Wolter Memorial Trophy for Champion Pinot Noir Ruby Bay Pinot Noir 2016 Nelson Vineyard: Ruby Bay Vineyard Grower: Andrew Tamplin Alan Limmer Trophy for Champion Syrah Coopers Creek SV ‘Chalk Ridge’ Syrah 2015 Hawke’s Bay Vineyard: Chalk Ridge Grower: Wayne Morrow O-I New Zealand Trophy for Champion Emerging Red Wine The Boneline Cabernet Franc 2016 Canterbury Vineyard: Waipara West Grower: Lindsay Hill Tom McDonald Memorial Trophy for Champion Classical Red Wine Saint Clair James Sinclair Cabernet Merlot 2015 Hawke’s Bay Vineyard: Plateau Vineyard Grower: Neal and Judy Ibbotson Richard Smart Trophy for Champion Rosé Clark Estate Dayvinleigh Rosé 2017 Marlborough Vineyard: Dayvinleigh Grower: Kevin Johnston

32 / September October 2017

New Zealand Frost Fans Trophy for Champion Sweet Wine Villa Maria Reserve Noble Riesling Botrytis Selection 2015 Marlborough Vineyard: Rocenvin Vineyard Grower: Christine Fletcher Glengarry Trophy for Champion Sparkling Wine Akarua Vintage Brut 2011 Otago Vineyard: Cairnmuir Road Grower: Mark Naismith Friedrich Wohnsiedler Trophy for Champion Riesling Waipara Hills Soul Deans Riesling 2015 Canterbury Vineyard: Deans Vineyard Grower: Accolade Wines Brother Cyprian Trophy for Champion Pinot Gris Devil’s Staircase Pinot Gris 2016 Otago Vineyard: Rockburn Wines Ltd Grower: Chris James, Richard Bunton, Paul Halford Nick Nobilo Trophy for Champion Gewürztraminer Bladen Gewürztraminer 2016 Marlborough Vineyard: Paynters Road Vineyard Grower: Keven and Kerry Tilly O-I New Zealand Trophy for Champion Emerging White Wine Askerne Viognier 2016 Hawke’s Bay Vineyard: Askerne Grower: Kathryn and John Loughlin Spence Brothers Trophy for Champion Sauvignon Blanc Konrad Single Vineyard Sauvignon Blanc 2016 Marlborough Vineyard: Konrad Wines Grower: Konrad Hengstler Bill Irwin Trophy for Champion Chardonnay Domaine Rewa Chardonnay 2015 Otago Vineyard: Domaine Rewa Grower: Philippa Fourbet


Kaikoura Earthquake In July 2017, New Zealand Winegrowers (NZW) sought feedback from members in Marlborough about the industry response to the Kaikoura earthquake. Members were asked to answer a six-question survey on various aspects of the response. NZW Biosecurity and Emergency Response Manager Dr Edwin Massey provided this analysis of the survey results: • 86% of respondents assessed that the response was initiated in a timely fashion • 93% of respondents assessed the response as either very effective or somewhat effective at engaging with members • 69% of respondents assessed the response as either very effective or somewhat effective at engaging with key external agencies • 72% of respondents assessed the response as either very effective or somewhat effective at providing information that assisted their decision making There were a range of comments that offered positive feedback or suggested that nothing could have been done to make the response better. In particular, the feedback highlights that the response was most effective at engaging with members, says Edwin. “This feedback reflects the considerable effort the response team made to communicate through a range of channels leading up to and following the public meeting held in Blenheim three weeks after the earthquake.” The results have been presented to the NZW board, which has requested a new emergency response plan that incorporates learnings from the Kaikoura earthquake, he says. “This response plan will help to ensure future industry responses are timely and well-coordinated with other response and recovery efforts launched by central and regional government agencies.” If you have any questions about the Kaikoura earthquake wine industry

Women’s Triathlon ANNABELLE LATZ

There is a fresh new sponsorship face for the Marlborough Women’s Triathlon. The Sisters wine brand has taken over from Jules Taylor Wines, which became naming sponsor in 2013. The Sisters Marketing Manager Belinda Jackson says the triathlon is a perfect match for the brand’s core value of celebrating extraordinary things women do, every day. “We want to encourage women to acknowledge their achievements, and not just the big stuff, but the everyday stuff that we take for granted.” Belinda, who herself is familiar with the start line of an event like this, says the Marlborough Women’s Triathlon is all about giving it a go. “It’s about doing. It’s about giving yourself that huge sense of achievement by crossing the finish line.” She enjoys the fact that she can make an effort to be fitter, and knows she feels great afterwards. “I also enjoy the camaraderie of this particular event - there’s a sense of belonging - of team. We’re all in it together and we all benefit, mentally as well as physically.” The Sisters Marlborough Women’s Triathlon is on Sunday November 26 at Marlborough Stadium 2000, and includes a 5km run or walk, a 14km cycle, and a 100m swim. Visit marlboroughwomenstri.co.nz for more information. response please contact Ed Massey on 021 1924 924 or edwin.massey@ nzwine.com. Sparkling Success Hunter’s MiruMiru has won the trophy for Best New Zealand Sparkling Wine at the Champagne and Sparkling Wine World Championships for the third year in a row. Jane Hunter, owner of Hunter’s Wines, says the company has a real passion for its range of sparkling wines. “New Zealand sparkling wines are hugely underrated and we need to work to ensure that they are recognised on the world stage as the quality wines that they are.” Just Quietly “It’s what we would call neighbourhood friendly,” says Fred Phillips of the Heat Ranger frost fighting machine, which has just flown through a noise test. The Heat Ranger, which sits in one spot and rotates every three minutes to spread a “blanket” of warm air from

its nozzle – was independently tested at Forrest Estate’s Mountain View Vineyard at 1224 Kaituna-Taumarina Road in Marlborough, where experts recorded it at 45dB at 300 metres and 55dB at 130 metres, says Fred. The Marlborough District Council’s Resource Management Plan requires frost fans to be under 55dB at 300m from the machine. Sister-region agreement A formal agreement has been signed establishing a relationship between the leading wine producing regions of New Zealand and China. Marlborough Mayor John Leggett has signed the ‘sister-region’ understanding with Xian Hui, Governor of Ningxia, China’s winegrowing region and now the fifth largest wine region in the world. The mayor says says the formalised relationship will assist Marlborough-based wine technology companies to export to China and encourage Chinese students to

Winepress October 2017 / 33


travel to Marlborough for education and training. “Ningxia’s more extreme climate means we’re not in competition, because this is not an area that could produce Sauvignon Blanc, but Marlborough has expertise, high-quality processes and standards, a strong environmental reputation and advanced oenological research which would all be of interest to China’s viticulture sector.” Yacht Race The WineWorks Marlborough Wine Race will be held on Friday December 1, with a fleet of yachts racing their new season wines across the Cook Strait to the capital. But the industry will set sail well before that, with the inaugural Marlborough Twilight Series to be held over three Friday evenings prior to race day. Wine Marlborough will bring guests in to the region for the Twilight Series races, extending the reach of the sailing event. For more information contact Harriet at Wine Marlborough harriet@winemarlborough.co.nz. New York, New York Marlborough wine companies Giesen, Cloudy Bay, Greywacke and Dog Point have been invited to pour at the Wine Spectator New York Wine Experience this month. The event includes two New York Wine Experience Critics’ Choice Grand Tastings on Thursday 19 and Friday 20 October, where wineries are invited to pour at the tasting by Wine Spectator’s board of senior editors. Only wineries that have received the highest tasting scores of 90+ point ratings from the magazine’s tasting panel are considered. Giesen Wines’ Theo Giesen, who will attend the event, says the invite is an “outstanding” honour. “I’m

34 / Winepress October 2017

Wine and Food Festival The NZ AllStars are set to perform Marley: Celebrate the Legend, at the Marlborough Wine and Food Festival on February 10 next year. The All-Stars are made up of New Zealand music royalty, including Tiki Taane, Boh Runga, Fran Kora, Anna Coddington and Joel Shadbolt, with each taking lead vocals in the show. Meanwhile, Martin Bosley will be in the Culinary Pavilion with other yet-to-be announced Kiwi chefs, dishing out Marlborough produce such as Cloudy Bay Clams, Regal Marlborough King Salmon and Kono. The 2018 event introduces the Platinum Package, including helicopter flights to and from the festival, VIP tickets and exclusive back stage tours. Wine Marlborough General Manager Marcus Pickens says 2018 will be one of the best fests yet. “The festival for us is about showcasing some of the world’s best wines, produce and entertainment to locals and visitors to the region. We want people to celebrate all that Marlborough has to offer and have a brilliant day out.” For more information go to www.marlboroughwinefestival.co.nz

looking forward sharing our Marlborough wines with many discerning wine drinkers,” he says. Theo will pour The Brothers Late Harvest Marlborough Sauvignon Blanc 2013, which received 90 points when reviewed in Wine Spectator. Dog Point owners Ivan and Margaret Sutherland will attend the event, and pour the Dog Point Pinot Noir Marlborough 2014 (93 points). “It is such a popular global tasting that attracts wine lovers from the around the world,” says Ivan. “It is a great opportunity to meet them in person and share our wines.” The Greywacke Wild Sauvignon 2014 (91 points) and Cloudy Bay Sauvignon Blanc Marlborough 2016  (90 points) will also be poured at the prestigious event. Real Estate Update Joe Blakiston of PGG Wrightson Real Estate says the existing positive sentiment in the wine industry is seeing plenty of enquiry for property in the region. “The wet conditions are not

helping the appearance of vineyards and the regular dustings of snow on the hills is a sign that people’s eyes will be looking skyward for the next few months, slowing sales activity,” he says. Plantings and development of greenfield sites has been very apparent in the region, as has the activity of investment groups looking to secure fringe vineyards they can add value to. Several sales in the Awatere have been reported around the $130,000 to $140,000 per hectare mark, says Joe. Several private sales of smaller vineyards to neighbouring growers on the Wairau Plains have been transacted with boundary adjustments making this possible, and leasing of vineyards is also popular.

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Brought to you by

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

To have your event included in next month’s Wine Happenings or Industry News pages, please email details to sophie@sophiepreece.co.nz by October 21. For more information on the events below email Harriet Wadworth at harriet@wine-marlborough.co.nz

OCTOBER 2017 9-11 Marlborough Wine Show judging 10-11 Marlborough Wine Show Tastings 5-6pm Marlborough Convention Centre 13 Registrations close for the Wine Marlborough Twilight Series and WineWorks Marlborough Wine Race 18 Wine Marlborough AGM - 4pm, Marlborough Research Centre 20 First Wine Marlborough Twilight Series yacht race – Waikawa Boating Club (see pg 35) 26 Marlborough Wine Show Celebration Dinner NOVEMBER 2017 3 Second Wine Marlborough Twilight Series yacht race 17 Final Wine Marlborough Twilight Series yacht race 25 Air New Zealand Wine Awards Dinner, Hawke’s Bay 26 The Sisters Marlborough Women’s Triathlon (see pg 35) DECEMBER 2017 1 WineWorks Marlborough Wine Race

Marlborough Wine Show - October 9

Wine Marlborough AGM - October 18

Wine Works Wine Race - December 1

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Take the guess work out of disease management and discuss all your fungicide, insecticide and biological requirements with our Technical Advisors.

NUTRIENT MANAGEMENT

Ideal time to ask us about planning your fertigation and foliar nutrient requirements for the upcoming growing season.

FAR_07156

For all the spring solutions you need, talk to the Farmlands Horticulture team today.

0800 200 600 www.farmlands.co.nz


Agrex SDA Fertiliser Spreaders Ideal for orchards, vineyards and row cultivation Agrex SDA fertiliser spreaders are compact, light and can be pulled by low-power tractors. Accurate fertiliser distribution is achieved through a setting gauge. If necessary, users can adjust the quantities being fed onto the two spreading discs.

Model

Capacity

Max Load

Weight

Hopper Width

SDA500

500 L

800 kg

154 kg

1100 mm

SDA600

600 L

800 kg

163 kg

1100 mm

The side conveyors allow for localised spreading on row cultivation of 1.5 m to 5 m. Deflectors are adjustable and enable the fertiliser to be discharged where it is needed, avoiding unnecessary waste.

Contact your local Fruitfed Supplies store for more information or to place an order. Images are for illustrative purposes only. Our Customer Terms of Trade/Sale located at www.pggwrightson.co.nz apply to the sale of products and services listed here unless specified otherwise.

Fruitfed Supplies is part of PGG Wrightson Ltd


Profile for Winepress

Winepress October 2017  

Read about Wine Tourism in Marlborough, Ethical Audit, Young Winemaker Competition 2017 and more in the October issue of Winepress Magazine.

Winepress October 2017  

Read about Wine Tourism in Marlborough, Ethical Audit, Young Winemaker Competition 2017 and more in the October issue of Winepress Magazine.