Winepress October 2018

THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 286 / OCTOBER 2018

BOARD MEMBERS

SYNTHETIC WINES

Photo: Jim Tannock

wine-marlborough.co.nz

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Joe Blakiston M 027 434 4069 | jblakiston@pggwrightson.co.nz Greg Lyons M 027 579 1233 | Greg.lyons@pggwrightson.co.nz

www.pggwre.co.nz/ BLE28191 PGG Wrightson Real Estate Limited, licensed under the REAA 2008.

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Lime & Fertiliser Spreading Available in Broadcast or Undervine Ph: 578 6580 or 0274 441 404 41 St Leonards Road, Blenheim, roseag@xtra.co.nz

Photo: Richard Briggs

16

this issue...

REGULARS

FEATURES

3 4 6 18

12

27 30 32 34 36

Editorial

From the Board - Ben Ensor Tasman Crop Report Forgotten Corners - Doctors Creek

ANZ Wine Happenings

Cover: Bud burst at Dog Point Vineyards. Photo Jim Tannock.

24

Artificial intelligence will help ensure better decision-making in vineyards and orchards, say those behind a cutting-edge research project that includes augmented reality in the field.

16 Xena and the Unicorn

Biosecurity Watch - Dr Edwin Massey Industry News

Faking It Rejecting synthetic wine is like insisting all ice be shipped in from the Artic, say the producers of a test tube Sauvignon Blanc.

14 Decision Precision

Good Stuff - Nourishing Neighbours Generation Y-ine - Matthew Lamb

26

Being as rare as a unicorn offers plenty of opportunities and a multitude of responsibilities, Rachel Taulelei told a Women in Wine gathering on the eve of Bragato.

26 Sauvignon 2019

26

Master of Wine Sarah Heller will speak at Sauvignon 2019 about how to connect with different consumer groups across Asia. We learn a little more about the opportunities.

Winepress October 2018 / 1

HML - the recipe for success.

Bud burst to pre-flowering (10-14 day interval) Growth stage

Prebud to budburst

First leaf separated from shoot tip

2-3 leaf shoots 2-4cm long

4 leaf

6-7 leaf

EL

1-4

7

9

11

12-14

14-15

Product

Rate / 100L

HML Silco

425g powder / 540ml liquid

Silco

Silco

Silco

Silco

Sulphur

label

Sulphur

Sulphur

Sulphur

Sulphur

Protector

Protector

Protector

Protector

Copper

label

Protector

500ml

HML32

1.25L

Nutrients

label

Lime Sulphur

3.5-7%

Copper

8-10 leaf single flower

12 leaf, inflor.

Well developed, single flower sep.

15-16

17

Sulphur

Copper

Seaweed

Seaweed

Tr. elements

see notes

Pre-flowering to PBC (7-10 day interval) Growth stage

14 leaf, cap colour fading

16 leaf, beg. flowering

50% capfall

80% - 100% capfall

Fruitset-Pea

Pea size 4mm

Pea size 7mm

PBC

EL

18

19

23

25-26

27

29

31

32

Product

Rate / 100L

HML Silco

425g powder / 540ml liquid

Silco

Silco

Silco

Silco

Silco

Silco

Silco

Sulphur

label

Sulphur

Sulphur

Sulphur

Sulphur

Sulphur

Sulphur

Sulphur

Copper

label

Protector

500ml

HML32

1.25L

HML32

Nutrients

label

Seaweed

Protector

Protector HML32

Seaweed

Protector HML32

Seaweed

Seaweed

Seaweed

HML32 Seaweed

Seaweed

Post PBC to veraison (10-14 day interval) Growth stage

Berries still hard and green

EL

33

Product

Rate / 100L

HML Silco

425g powder / 540ml liquid

Silco

Sulphur

label

Sulphur

Copper

label

Protector

500ml

HML32

1.25L

Nutrients

label

Earwn

Veraison

35

36

HML32

HML32

Henry Manufacturing non-residual pesticides

34

Sulphur Copper

Protector HML32 Seaweed

1. Lime sulphur only needs to be applied if the previous season had high powdery mildew infection and/or erinose mites.

2. Recover after rain.

3. Applications of copper provides phomopsis and downy mildew control. Note that further copper applications may be required where the downy mildew pressure is high.

4. Early applications of HML Silco helps build plant strength and crop resilience.

5. HML32 mix at EL18 and EL 25 are important applications that brackets flowering. Provides powdery

Disclaimer: Henry Manufacturing Limited has prepared this programme to assist grape growers using its products. Liability whether in tort (including negligence), contract or otherwise, for any loss, crop injury or crop failure, resulting from the application of this spray programme is excluded. Any user of this spray programme accepts this disclaimer.

mildew prevention and eradication control as well as botrytis control.

an alternative mix is HML32, copper and HML Potum (potassium bicarbonate).

6. If the flowering period is longer than 7 days or is wet, apply Protector mix to maintain powdery mildew cover.

10. At EL35-36, the application of HML32 can provide botrytis resilience and enhancement maturity. See notes on website for accurate timings for white and red grapes.

7. For a month after Fruitset EL27 (when plant is still susceptible to powdery mildew), cover at 7 day intervals (10 day maximum) with HML32 mix alternating with Protector mix. If under pressure, use HML32 mix instead of Protector mix.

8. The HML32, sulphur and Silco mix prevents and eradicates powdery mildew.

9. Where there is existing powdery mildew infection,

11. All HML products are alkaline. Take care when selecting copper and nutrient products to avoid tank mix incompatibility and plant damage. Read the label of HML products.

12. If magnesium boron or zinc applications are required, an extra application round will be required or alternatively drop Protector out of the mix.

Contact Chris Henry on: chrishenry@actrix.co.nz or call 06 874 2921 or 027 294 1490 Visit us: www.henrymanufacturing.co.nz

The road to resilience. Without residues. Without toxicity. Without resistance issues.

2 / September October 2018

COct18

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 Nick Entwistle nick@wairauriverwines.co.nz Simon Bishell simon@caythorpe.nz Stuart Dudley (Deputy Chair) stuartd@villamaria.co.nz Tom Trolove (Chair) tom.trolove@framingham.co.nz Tracy Johnston Tracy@dayvinleigh.co.nz

Printed by: Blenheim Print Ltd 03 578 1322

From the Editor Next month’s Winepress will have a feature on cycle trails, so I did the hard yards of research yesterday, cycling off-road vineyard routes on a cracking blue Marlborough day. It had to be an authentic experience, of course, so we popped into Framingham for a tasting with the lovely Maureen. Lounging blissfully on the new red sofa, literally centre stage in the courtyard, I explained to my sister Hannah, down from Auckland, that this is how we roll in Marlborough.

We had bubbles at Nautilus (lovely again) then a delicious lunch at Wairau, before regretfully returning our bikes to the Explore Marlborough containers at Vines Village in time for flights.

Our route had been simple and short, from Vines Village down Vintage Lane, then onto the new cycle track that leads from Vintage Lane to Renwick and Foxes Island. Had we had more time we would have visited Forrest Estate, in recognition of the mammoth effort of Brigid and John Forrest to further cycle trails. We would also have biked from Wairau River to the stop bank, off-road thanks to a Hunter’s headland, and used it to access Boyces, Pauls and Jeffries Rds. These routes have been hard won over the past 20 years, by groups determined that Marlborough wineries - especially the bevy of them within 5km at Rapaura - should be accessible on safe vineyard trails. And there’s plenty more to do, hopefully with help from wine companies, council and other land owners.

If you’re one of them, I hope you’ll hop on a bike this summer and recognise the fantastic opportunity for Marlborough’s cellar doors to be linked by a world-class vineyard cycleway.

As well a checking out cycle trails, the day was a fantastic reminder of the quality of cellar door experiences in Marlborough, with three entirely different but absolutely memorable - experiences. Wine Marlborough will be celebrating that quality again this year, with the Cellar Door of the Year and Cellar Door Personality competitions, with the finals to be held in November.

This Winepress has a technology theme, with synthetic wines, robots and augmented reality all on the horizon for the wine industry, which is refreshingly open to change, says New Zealand Winegrowers research project manager Dr Matias Kinzurik. “We are not restricted by tradition like other wine producing regions might be.”

SOPHIE PREECE

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 2018 / 3

From the Board BEN ENSOR

DISRUPTIVE INNOVATION is engaging in all industries – meat, travel and accommodation, technology, taxis, and now wine. When I first read about synthetic beef, I must admit it got my hackles up. How can they do this? Why are they allowed to get away with calling it beef? And now wine!

I remember when Trade Me first started, I thought it was a bit risqué.

I have never been into using social media or such like, so thought at the time it a bit uncomfortable to be bidding for something online, let alone rate the deal you have just pulled off.

However, now Trade Me, for a lot of us deal junkies, is something we do on a weekly or daily basis.

It is true that our opinions soften over time. As something becomes familiar, we find ourselves becoming used to these changes, which at first seemed crazy. So here I find myself now softened - but not convinced - on fake meat. But maybe I can see the role it will play in feeding our everincreasing global population. And now wine has joined the ranks of what would be considered unheard of five years ago.

Firstly, I must admit I am still feeling defensive of the natural products that we produce - lamb, beef, wool and wine - and am in the camp that believes these products cannot be named as such, unless they actually are what we have, until now, believed to be the case. But maybe these disruptors are a reminder for us to ensure we keep on top of our game, don’t drop the ball and keep fighting to ensure our natural products endure. Nothing stays the same forever and these changes will ensure that continues to be the case.

4 / Winepress October 2018

However, in a world where there is an ever growing consumer awareness of wanting to know where the products they are consuming come from, along with a movement to more unprocessed foods, it is hard to see these products taking a large share of our market.

But they will have a place. Price will no doubt play a deciding role and, as we already know, New Zealand wine shouldn’t need to compete on this

“Premium products such as wine and beef have a great backstory that can’t be replicated in a lab.”

Ben Ensor level. Wine Marlborough will continue to champion the premium benefits of our district’s product. I am sure these new challenges will only force us to be more focused on our message.

The developers of these synthetic products claim that modern agriculture/horticulture is not

friendly on the environment and is unsustainable. In rebuttal to this, we need to ensure we are truly answering consumers’ questions head-on around sustainability and how we look after the environment. The wine industry needs to be at the forefront of sustainable practices and show how we have a long-term viable future that meets the ethics of our consumers.

Premium products such as wine and beef have a great backstory that can’t be replicated in a lab Marlborough’s unique terroir, heritage and the people who work the land provide an interesting story that consumers are hungry to hear about.

There is also a strong and growing demand from these consumers to visit where these products come from.

This will give us the opportunity to demonstrate how we manage our environment responsibly.

Only time will show how quickly these innovations are adopted.

However, the wine industry is well poised to prove we can offer a product that meets the ever-swelling checklist of consumer demands for our wonderful natural product.

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Winepress October 2018 / 5

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Movento® is a registered trademark of the Bayer Group. Movento is registered pursuant to the AVCM Act 1997, No P8434 and approved pursuant to the HSNO Act 1996, No HSR100545. ©Bayer 2018.

MET REPORT Table 1: Blenheim Weather Data – September 2018

September September September Period September

2018 2018 compared LTA of LTA 2017

to LTA GDD’s for month – Max/Min¹ 51.4 92% 56.1 (1996-2017) 64.1 GDD’s for month – Mean² 62.9 91% 69.1 (1996-2017) 73.1 Growing Degree Days Total Jul – Sep 18 – Max/Min 87.5 104% 84.3 (1996-2017) 107.6 Jul - Sep 18 – Mean 134.1 105% 128.2 (1996-2017) 144.9 Mean Maximum (°C) 16.4 +0.2°C 16.2 (1986-2017) 16.7 Mean Minimum (°C) 5.8 -0.2°C 6.0 (1986-2017) 7.2 Mean Temp (°C) 11.1 Equal 11.1 (1986-2017) 11.9 Ground Frosts (<= -1.0°C) 3 1.7 less 4.7 (1986-2017) 4 Air Frosts (0.0°C) 0 0.8 less 0.8 (1986-2017) 0 Sunshine hours 231.8 121% 191.5 (1986-2017) 183.3 Sunshine hours – lowest 129.6 1989 Sunshine hours – highest 248.9 2011 Sunshine hours total – 2018 1804.1 102% 1774.6 (1986-2017) 1791.5 Rainfall (mm) 36.2 69% 52.7 (1986-2017) 49.8 Rainfall (mm) – lowest 3.0 1951 Rainfall (mm) – highest 191.5 1943 Rainfall total (mm) – 2018 659.6 137% 480.5 (1986-2017) 521.0 Evapotranspiration – mm 75.0 105% 71.6 (1996-2017) 71.9 Avg. Daily Wind-run (km) 220.5 80% 277.1 (1996-2017) 249.5 Mean soil temp – 10cm 9.4 +0.1°C 9.3 (1986-2017) 11.3 Mean soil temp – 30cm 11.4 +0.6°C 10.8 (1986-2017) 12.2 ¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures September 2018 in summary September 2018 recorded average temperature, below average rainfall, below average

number of frosts, well below average wind-run and well above average sunshine hours.

Temperature The mean temperature of 11.1°C was equal to the long-term average temperature for September (1986-2017). September 2018 was considerably cooler than September 2017 which recorded a mean temperature of 11.9°C, as did September 2013.

The average daily maximum temperature for September 2018 was 16.4°C; 0.2°C above average. The average daily minimum temperature was 5.8°C; 0.2°C below average. In contrast the overnight minimum temperatures in September 2017 were well above average. The first, third and fourth weeks of September 2018 were all cooler than average. However, the below average temperatures in these three weeks were offset by very warm temperatures in the third week and the last two days of the month.

The coldest days in September were the 8th and 9th which recorded air minimum temperatures of 0.2°C and 0.1°C and grass minimum temperatures of -2.6°C and -2.2°C respectively. The warmest day was 20th September with a maximum air temperature of 23.6°C. 9am Soil Temperatures 10 cm mean temperature was 9.4°C; 0.1°C above the LTA 20 cm mean temperature was 10.6°C; 0.5°C above the LTA 30 cm mean temperature was 11.4°C;

Table 2: Weekly weather data during September 2018

Mean Max

(°C) 1st - 7th 14.1 8th - 14th 16.4 15th - 21st 18.5 22nd - 28th 15.8 29th – 30th (2 days) 19.3 1st – 30th 16.4 September 2018 (+0.2) September LTA (1986 – 2017) 16.2 LTA – Long Term Average 6 / Winepress October 2018

Mean Min Mean Deviation (°C) (°C) 5.8 9.9 (-1.2) 4.4 10.4 (-0.7) 7.2 12.9 (+1.8) 5.6 10.7 (-0.4) 7.0 13.1 (+2.1) 5.8 11.1 (=) (-0.2)

Ground Frosts 1 1 0 1 0 3 (1.7 less)

Air Rainfall Frosts (mm) 0 12.0 0 0.0 0 2.6 0 21.6 0 0.0 0 36.2 (0.8 less) (69%)

Sunshine (hours) 49.1 57.6 54.1 54.3 17.0 231.8 (121%)

6.0

4.7

0.8

191.5

11.1

52.7

0.6°C above the LTA 100 cm mean temperature was 11.5°C; 0.3°C above the LTA The soil temperatures were all above average. However, the three shallower soil temperatures were much warmer in September 2017.

Frosts Three ground frosts and no air frosts in September 2018 was slightly below average. It is somewhat surprising that September 2017 recorded one more ground frost than September 2018, given the fact that September 2017 had a much warmer average minimum temperature. However, there were a number of cold nights in both September 2017 and 2018. The average ground frost temperature in September 2017 was -2.3°C and in September 2018 -2.0°C. Rainfall Blenheim recorded 36.2 mm rain in

September, 69% of the long-term average of 49.8 mm. What is rather interesting is the contrast in January to September rainfall totals over the last four years. The high total to the end of September 2018 is due to high monthly totals in January, February, March, May and July. The January to September 2018 rainfall total is the fourth highest on record for the 89 years 1930 to 2018. The highest total is 837.9 mm recorded in 1995, Blenheim’s wettest year on record.

January to September 2018 = 659.6 mm: 139% of the LTA January to September 2017 = 521.0 mm: 108% of the LTA January to September 2016 = 425.6 mm: 89% of the LTA January to September 2015 = 355.4 mm: 74% of the LTA Soil Moisture Despite September rainfall being below average, the shallow (5-35 cm) soil moisture at the Grovetown Park weather

station stayed above average for most of the month, with rainfall at the start of the month and again on the 24th. With sunny days, average air temperature, above average soil temperatures and lower than average wind-run during September 2018 the conditions have been fairly ideal for good spring pasture growth. At the beginning of October 2018 topsoil moisture is at a good level. However, as stated on many previous occasions shallow soil moisture can drop rapidly during October with lack of adequate rainfall.

Sunshine Blenheim recorded 231.8 hours sunshine in September 2018, 121% of the long-term average. This is the fourth sunniest September on record for the 89 years 1930-2018. The sunniest September on record is 2011 with 248.9 hours. Total sunshine for January to September 2018 was 1804.1 hours; 102% of the long-term average.

Table 3: Beaufort Wind Force Scale and corresponding duration and intensity of wind in Blenheim during the year 1 July 2017 to 30 June 2018 Explanatory Titles Calm Light air

Specification of Beaufort Scale for use on Land

Calm, smoke rises vertically Direction of wind indicated by smoke drift, but not by wind vanes Slight breeze Wind felt on face; leaves rustle; ordinary vane moved by wind Gentle breeze Leaves and small twigs in constant motion; wind extends light flag Moderate breeze Raises dust and loose paper; small branches moved Fresh breeze Small trees in leaf begin to sway; wavelets form on inland waters Strong breeze Large branches in motion; whistling heard in telegraph wires; umbrellas used with difficulty Near gale Whole trees in motion; inconvenience felt when walking against wind Gale Breaks twigs off trees; generally impedes progress Strong gale Slight structural damage (chimney pots and slates removed) Storm Seldom experienced inland; trees uprooted; considerable structural damage Violent storm Vary rarely experienced; accompanied by widespread damage Hurricane force Devastation https://en.wikipedia.org/wiki/Beaufort_scale

Kilometres Per Hour Less than 1 1-5

% of total hours in Number of days 2017-18 year at each in 2017-18 year wind speed with maximum wind speed 1.34% 0 30.99% 0

6-11

41.05%

0

12-19

20.73%

24

20-28

5.70%

95

29-38

0.19%

125

39-49

0

75

50-61

0

42

62-74

0

4

75-88

0

0

89-102

0

0

103-117

0

0

Above 118

0

0

Winepress October 2018 / 7

Wind Average daily wind-run for Blenheim during September 2018 was 220.5 km, well below the long-term average of 277.1 km.

Average wind speed for September was 9.2 km/hr, compared to the long-term average of 11.5 km/hr. Only one month in the 23 year period 1996 to 2018 has recorded lower wind-run; September 2016 with an average of 219.2 km.

Overview of Wind Force Measurements Table 3 and the accompanying explanation are designed to help you understand how wind speed is classified and to provide an overview of the wind speeds that were experienced in Blenheim over the 2017-18 year.

The left-hand three columns in Table 3 outline the Beaufort Wind Scale with explanatory description of wind speed and the corresponding kilometres per hour. The Beaufort wind force scale was devised in 1805 by Francis Beaufort a Royal Navy Officer. It was adopted officially in the 1830s and first used during the voyage of the HMS Beagle. Interestingly when the scale was first developed it did not reference wind speed numbers but related qualitative wind conditions to effects on the sails of a frigate, then the main ship of the Royal Navy.

The right hand two columns in Table 3 classify the average hourly wind-speed and the daily maximum wind speed in Blenheim over the year 1 July 2017 to 30 June 2018. The following explanation of how often wind speed is recorded in Blenheim will assist in understanding

the data. The Blenheim weather station datalogger records wind speed every three seconds. This equates to 1200 measurements of wind speed every hour.

Every hour the average wind speed is calculated from these 1200 measurements and output in the hourly data summary.

The 1200 instantaneous measurements are discarded, however the datalogger keeps track of the maximum wind speed and time of maximum wind speed for the 24-hour period and these are output in the daily summary at 9am. Wind speed has to be recorded at three second intervals in order to capture the maximum wind gusts, as these occur over a very short time period.

Although New Zealand does not experience hurricanes (also known as cyclones and typhoons) we can experience the effects of ex-tropical cyclones. However, some coastal areas can occasionally record hurricane force wind gusts; i.e. very short duration wind gusts in excess of 118 km/hr. In an actual hurricane the wind gusts are experienced over a prolonged period of time and do much more damage over a widespread area, than a very short, high speed wind gust in a very confined area in New Zealand.

Northland

Waikato

Bay of Plenty Gisborne Hawke's Bay

Nelson

Wairarapa Marlborough

South Island

Canterbury

Central Otago

Rob Agnew Plant & Food Research / Marlborough Research Centre

In Table 3 the column labelled “% of total hours in 2017-18 year at each wind speed” summarises the percentage of the total annual hours that the average hourly wind speed in Blenheim was at each wind strength for the year 1 July 2017 to 30 June 2018. These data indicate that the average hourly wind speed (at 10 m height) in Blenheim is largely between 1 and 19 km/

North Island

Auckland

hr (Light breeze, Slight breeze or Gentle breeze). The average hourly wind speed in the past year was never greater than a Fresh breeze (29-38 km/hr). The column labelled “Number of days in 2017-18 year with maximum wind speed” summarizes the 365 daily maximum wind speeds for the year 1 July 2017 to 30 June 2018. These data reveal that the maximum daily wind speed was anywhere between a gentle breeze and a gale. There were no days with very low (< 12 km/hr) or very high (>74 km/ hr) maximum wind speeds in Blenheim.

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8 / Winepress October 2018

Marlborough State Highway 63, Wairau Valley

Viticulture development opportunity •

106ha (STS) of productive fertile flats with ideal soil profiles and consistent fertiliser history

•

Contiguous flat contour with very minimal contouring required

•

Currently farmed as an irrigated intensive livestock finishing operation with irrigation infrastructure and water consent in place

•

An additional 80ha within close proximity is also available

•

Improvements include numerous sheds/outbuildings and a three bedroom homestead

•

An opportunity to secure a sizeable, viticulture development in a proven viticultural area

For Sale By negotiation View by appointment only Andy Poswillo 027 420 4202 andy.poswillo@bayleys.co.nz BE MARLBOROUGH LTD, BAYLEYS LICENSED UNDER THE REA ACT 2008

bayleys.co.nz/4132857

Winepress October 2018 / 9

Marlborough Winegrowers Two new members on the board THE MARLBOROUGH Winegrowers board has two new members, with Jamie Marfell and Beth Forrest both elected as winery representatives in the recent election. Nick Entwistle and Tom Trolove, also winery representatives, retained their seats, as did grower representatives Ben Ensor and Callum Linklater.

Wine Marlborough general manager Marcus Pickens says he was pleased with the industry response to the elections, with eight candidates standing for the six positions. “The high calibre of all of the candidates is testament to the skill and passion of this industry - it is fantastic to be so spoilt for choice.” He was also pleased with the voter turnout. “We put out the call for the industry to be proactive

“I think it will be a really dynamic time to be in the industry.”

Beth Forrest about who would represent them. With a new strategic plan to roll out, as well as a myriad of ongoing challenges and opportunities, it’s important that companies play their part in the board elections.”

Beth Forrest, who is general manager of family owned and operated Forrest Wines, is looking forward to doing more for the industry her 10 / Winepress October 2018

family has been embedded in for generations. She says it is an “exciting but scary time globally”, particularly for the wine industry, as people rethink the way they drink. “I think it will be a really dynamic time to be in the industry.” If the Marlborough industry front foots that change, and protects the quality Beth Forrest reputation of its wines, it can continue its journey to becoming world leading, she says. “Be your own disruption - don’t be disrupted.”

Beth is also happy to represent the interests of family owned businesses in the industry. “It is a huge part of why I want to be there.”

She says there are fewer New Zealand owned companies than in the past, and it is getting harder for small and medium sized players to find their shelf space. However, the different tiers within the region can work harmoniously, and work together to maintain the premium persona of Jamie Marfell Marlborough wine, she says.

“Marlborough has this amazing happening. He is now looking forward reputation internationally. We have to to giving something back to the be careful we don’t jeopardise that.”

Pernod Ricard regional winemaker industry by being on the Marlborough Winegrowers board.

Jamie Marfell has been part of The Marlborough Winegrowers Marlborough’s wine industry since board is made up of ten members, 1990, when he joined Montana as a with five each from the grower and trainee winemaker. With 29 vintages representative pools. The members behind him, Jamie now looks after elected in this election join Jack wines sourced throughout the South Glover, Simon Bishell, Stuart Dudley Island, and is the chief winemaker and Tracy Johnston, who were not up for Stoneleigh. He has seen many for re-election. stages of the industry’s growth, and in recent years has recognised a maturity

Strategic Plan MARLBOROUGH NEEDS to set its sights on becoming the greatest wine region in the world, say the team behind Wine Marlborough’s new strategic plan.

The plan, which has been developed by the board and staff, along with strategic development professional Jamie Fitzgerald, has captured the purpose of the industry body - “proudly standing up for, and building, the reputation of Marlborough’s wine region”, as well as its beliefs and character, says Wine Marlborough general manager Marcus Pickens.

“It comes down to making Marlborough the world’s greatest wine region, with value growth that exceeds that of other regions around the world, for the three years ending 2021.”

Achieving that vision means

protecting Marlborough’s wine brand, growing member engagement, and “relentlessly” sharing and celebrating the Marlborough wine story, the strategy states. As well, Marlborough needs to create and sustain workforce availability, generate sustainable funding and “achieve sector-wide clarity on roles and responsibility”.

Marcus says Wine Marlborough’s role is to provide leadership in times of opportunity, challenge, and success, and to help the world fall in love with the Marlborough wine region, as well as selling Marlborough as a great place to work, live and play. “We, as in the team here and the Marlborough Winegrowers board, are feeling very energised and focused on the picture the plan paints for us. Who wouldn’t want to achieve these things for the region?”

Marcus Pickens. Photo by Richard Briggs

He says the beauty of the process they have used is that the work plan is built around 90 day project chunks “which makes it more manageable for us to work towards achieving our goals for the region”.

No. 5463

Winepress October 2018 / 11

Synthetic Wine The future of fake wine

Water Sugars Acids Proteins Volatile Organics Ethanol

SOPHIE PREECE

REJECTING SYNTHETIC wine is like insisting all ice be shipped in from the Artic. That was the message given to delegates at the Bragato conference, before tasting a test tube Sauvignon Blanc made by artificial whiskey producers Endless West.

New Zealand Winegrowers research programme manager Dr Matias Kinzurik says the nose was pure Marlborough Sauvignon Blanc, and the mouth and flavour a little underwhelming. However, given the American company had just three months to meet the challenge, the result heralds a future that includes synthetic wines, he says. “The theme of the conference was think smart and look ahead. What we wanted to transmit with that theme is that innovation is inevitable, and we need to be prepared for what is coming.”

He reiterates a point from Endless West chief executive Alec Lee, whose Bragato session was entitled Wine, The Mona Lisa and Food on Mars, that before the 1851 invention of the ice machine, a company in New England sent ships to the Artic to carve off “natural” blocks, facing stormy seas, freezing temperatures and polar bears.

Endless West - formerly Ava Winery - is the brainchild of a group of Harvard Business School dropouts, says Matias. They met, travelled to France, went to a wine tasting and ordered the most expensive bottle of wine they could. Then they took it back to San Francisco and pulled apart the wine’s chemistry, building a recipe 12 / Winepress October 2018

for its duplication. “They bought the individual components and mixed them together and reproduced the same bottle of wine out of chemicals, for a fraction of the cost, and with less of a carbon footprint than what is emitted through conventional viticulture.”

It was a big scientific challenge, but also a great business idea, says Matias. And while the thought might be threatening for some wine producers, he believes synthetic wine could be a positive outcome for the

“This product, if anything, promotes the drinking of wine and might even in crease profit margins.”

Matias Zinzurik industry, in some cases giving the masses the chance to try wine formerly restricted to the privileged few. A small proportion of people get to see the Mona Lisa at the Louvre, but many more have seen a reproduction, he elaborates, using another of Alec Lee’s analogies.

Alec also compared the process to the digitisation of music, which

didn’t stop people playing their own instruments or going to concerts, as they did in the 19th century, says Matias. “You spread that around and everyone has access to it, but people will still want the real thing, and will pay a premium for it. This product, if anything, promotes the drinking of wine and might even increase profit margins.”

Endless West has veered away from wine production and into whiskey, partly because of the labelling issues around ‘wine’ if it hasn’t been fermented, Matias says. “But the tech is there, the product is there - it will happen.”

Technology was a major theme of the Bragato conference, because “success tends to be temporary”, says Matias. The world has seen revolutions through steam power, electricity, mass production and information technology. “Right now the innovation wave we are in is a sustainability wave.

People want to know where their products come from and New Zealand is very well positioned in this space,” he says. “But it will only take a few years before another tech wave comes.

We need the industry to think ‘how will I adapt?’ We cannot rest on our laurels.”

Boundary Indicative Only

Marlborough

Substantial Viticulture Development Opportunity 2041 Taylor Pass Road

Deadline Sale

Rarely available is this prime large-scale development property in the proven grape growing area of the Awatere Valley of Marlborough. â&#x20AC;&#x153;Kilkishen Farmâ&#x20AC;? is owned by a local family whose ownership goes back three generations and is currently a sheep and beef grazing property. One of the last substantial farms in the lower Awatere Valley yet to grow grapes. A total area of approx. 165ha of productive flats with approx. 130 hectares of plantable area (all subject to survey). With a substantial water right in place this property lends itself to an easy conversion to viticulture. Secure yourself one of the last remaining large-scale blocks left in Marlborough. Call Joe Blakiston or Greg Lyons to find out more.

(Unless Sold Prior)

Closing 12.00pm, Thursday 15th November 2018 at 20 Westwood Avenue, Blenheim Farm Open Day 1.00pm to 3.00pm Thursday 11 October 2018.

Joe Blakiston M 027 434 4069 | jblakiston@pggwrightson.co.nz Greg Lyons M 027 579 1233 | Greg.lyons@pggwrightson.co.nz

www.pggwre.co.nz/ BLE28965 PGG Wrightson Real Estate Limited, licensed under the REAA 2008.

Helping grow the country

Winepress October 2018 / 13

Decision Precision Augmented reality and robots in the vines SOPHIE PREECE

ARTIFICIAL INTELLIGENCE will help ensure better decision-making in vineyards and orchards, say those behind a cutting-edge research project that includes augmented reality in the field.

Decision automation for orchards and vineyards will include the development of a “data-driven decision support system” that learns from human experts in order to support people and robots working in an orchard or vineyard, the project summary states. “This will transform the industry from human-centric to skills-centric, reducing the risks of shortages in skilled labour through

Working Smarter

Artificial intelligence could help staff on vineyards and orchards make better decisions, perhaps using augmented reality. Image supplied.

insufficient capacity and humanResearch Centre (NZWRC) will also operator inconsistency.” play a significant role, helping inform, The five year, $16.8 million project, evolve and trial the technology, says funded by the Ministry of Business, UniServices business development Innovation and Employment’s manager Analeise Murahidy. “I love Endeavour Fund, is being led by this project because of the integration Image - tech in the vines (Tom there are two diagrams on the page. Can we just use the top Professor Bruce MacDonald from the and partnership with industry from the one as a priority. However, if space on the second page, feel free to use second image there) University of Auckland, and brings idea inception, through the research Captionresearch collaborators from together phase and ultimately the delivery of the Universities of Auckland, Waikato, solutions intomake the orchard Artificial intelligence could help staff on technology vineyards and orchards better decisions, Canterbury and Otago, along with and vineyard.” perhaps using augmented reality.

Lincoln Agritech and Plant & Food The “human-assist” system will Break out quote 1 Research. assess plant canopy data, including Thewill New Zealand the Winegrowers structure, at different times of the “This transform industry from human-centric to skills-centric.”

No attribution Tom

Break out quote 2

“I think more precise through augmented reality will be pivotal in that Technology could help ease the wine industry’s labour 10decision-making percent for all occupations.

Meanwhile, New Zealand’s space.”

Tracy Benge woes, according to a new economic report. The latest ageing population is starting to bite, with Marlborough one horticulture and viticulture labour supply and demand of four regions with a median age of 40 plus, compared to Decision Precision update from the New Zealand Institute of Economic the New Zealand median of 37.

Augmented robots in the vines Research (NZIER) urges industry to investigate labour reality andTechnology may ease the physical burden of vineyard SOPHIE PREECEwork and enable older workers to continue working, saving technology, including orchard robotics, adaptive learning robots and automated grape yieldArtificial estimation although theensure cold pruning weather will remain a deterrent, intelligence will help better decision-making in vineyards and orchards, say systems. “Labour automation technology isthose a solution to the report says. behind a cutting-edge research project that includes augmented reality in the field. the current labour shortage,” it says.

Technology was a hot topic at the recent Bragato for orchards and vineyards will includerobots, the development The quarterly report estimates a labourDecision shortageautomation for conference in Wellington, with pruning weeding of a “datadriven decision support system” that learns from human experts in order to support people the 2018/2019 season of more than 2,500 workers, with robots and other time saving technology explored. New the shortfall increasing by 5,000 workers by the 2024/25 Zealand Winegrowers research project manager Dr Matias season. For the year ending June 2019, the viticulture Kinzurik says the conference theme, Think Smart and industry could have a shortfall of up to 2,116 workers, with Look Ahead, was used to emphasise the inevitability and July being the toughest month. necessity of innovation. The high levels of interest from Finding workers is difficult in a very tight labour delegates was evidence of New Zealand’s “unique” appetite market, the NZIER report says. “The horticulture and for new things, from screw caps to mechanical pruning, he viticulture industry is competing with the construction, says. “We really do benefit from having an open minded accommodation and food services industries for unskilled industry, in terms of doing things differently. We are not workers across New Zealand.” Vacancies for labourers have restricted by tradition like other wine producing regions increased by 25 percent over the past year, compared to might be.”

14 / Winepress October 2018

“This will transform the industry from human-centric to skillscentric.” season. It will also assess workaction data, including gestures and activity, from experienced staff wearing sensors, to develop artificial intelligence (AI) tools.

The “learnt knowledge” would then be used to support inexpert staff, perhaps through augmented reality (which layers digital information over the natural environment) to reduce operator inconsistency. In other cases, the decision support system will be used to enable fully automated robots to undertake roles.

Analeise says the viticulture and orchard industries are short of labour, and the technology being developed is

about reducing manual labour, creating higher value jobs and ensuring the best decisions are made. “It’s about enabling people to do better and do more with the land within its limits.”

Once tested, the technology will be commercialised by New Zealand manufacturers for export to international markets, and the project is anticipated to deliver $416m per year by 2028, thanks to both export dollars and increased horticulture productivity.

Analeise says that while the project is five years long, the expectation is that initial data will become available in the next two years, and that augmented reality automation systems will be trialled in vineyards and orchards along the way. “The intention is we will keep pushing out technology and new knowledge to the sector as the research progresses.”

She says it is “refreshing” to have industry partners, including New Zealand Winegrowers, so committed to the project. “They have been so generous in sharing information to make sure we supply a solution that will be meaningful.”

“I think more precise decisionmaking through augmented reality will be pivotal in that space.”

Tracy Benge NZWRC development manager Tracy Benge says the project aligns perfectly with the Regional Research Institute’s strategy, which has “developing innovative and transformative technology solutions for the wine industry” as one of four priorities. “I think more precise decision-making through augmented reality will be pivotal in that space.”

In the field Marlborough’s wine industry has a healthy appetite for technology, says Alan Cottington of Drummond & Etheridge in Blenheim. More than 60 people attended a field day of John Deere “precision viticulture” products and a RTK (real-time kinematic) satellite guidance network last month.

One of the machines on show was a sprayer using GPS and a rate controller, which could be automatically shut on and off at the end of each row, with an accuracy of 2.5cm, reducing over spraying and ensuring vines at the ends of the rows are not neglected.

Alan says such technology offers greater optimisation and efficiency in vineyards, and is just the beginning.

“We’ll see autonomous type vehicles in the viticulture market place over the next few years.” He says key applications will be the likes of an autonomous vehicle for jobs like spraying or mowing, taking a component out of the work and reducing fatigue.

John Deere has been using GPS based auto tracking for decades, but the technology has progressed to ensure information on a user’s fleet and spray records, for

Andrew Gray uses AutoTrac to steer the tractor and Section Control for different application outputs from the vineyard sprayer in tow.

example, are collected from various platforms and systems onto in a single hub, he says. “It makes it easier to make decisions.” Alan says the technology is “evolving rapidly” and becoming more of a complete tool for business applications.

Winepress October 2018 / 15

Xena and the Unicorn Mythology turned reality at Women in Wine event SOPHIE PREECE

BEING AS rare as a unicorn offers plenty of opportunities and a multitude of responsibilities, Rachel Taulelei told a Women in Wine gathering on the eve of Bragato.

That was her situation as a young Māori woman at the helm of a fisheries start up business in 2006, establishing Yellow Brick Road in a male dominated industry. “And being that unicorn presents you with a world of opportunity,” said Rachel, who became Kono chief executive in 2015, and is a member of the New Zealand Winegrowers (NZW) board, which was previously all male.

She said being unlike those around you can lead to a couple of responses.

The first is discomfort and the urge to retreat. “There are many days that is a totally viable and valid option. But for most of the days, my preferred option is to understand that in that very moment you have an opportunity to shine. Because half the obstacle of being heard is being seen. You have to take those moments and really run with them.”

Opportunity also carries responsibility, she told the group. “It is not enough to be a unicorn. It’s not enough to be a woman in a position of influence or management. Your responsibility then is to take people with you.” That might mean coaching or mentoring other women, or ensuring workplaces are more female friendly, which might include being open to mothers breastfeeding, and closed to sexual harassment. “At a bare minimum it is to remain visible 16 / Winepress October 2018

to other young women - and to young people in general. If our young women cannot see people who look and think and feel like they do, then it is very hard for them to identify a place they might want to occupy themselves.”

Rachel was joined at the event by fellow NZW board member Katherine Jacobs and Poet Laureate Selina Tusitala Marsh, another unicorn in our midst. She was the first person

“Half the obstacle of being heard is being seen.”

Rachel Taulelei of Pacific descent to graduate with a PhD in English from the University of Auckland, where she now lectures, and the first Pasifika Poet Laureate.

Following the Women in Wine event she released her poem Dionysus meets

Xena, which begins, “Women in Wine/ By virtue of your existence/ You’re telling your own tale/ Your difference makes the difference.”

Like Rachel, she called on women to lead through uniqueness and diversity “You’re leaders-in-themaking, you’re making history/ You’re redefining this nation’s wine industry/ It’s Old World blending New World complexity/ It’s Dionysus meets Xena in the City.”

Rachel says the Women in Wine movement is interesting to observe, including the objections from some. “It is a slow burn for people to understand that it is ok to have a Women in Wine movement… It’ll keep growing and will gain more momentum.”

Meet the mentors As part of a series on the Women in Wine mentors, ANNABELLE LATZ talks to Accolade’s Tracy Taylor about good numbers, wine and people LOOKING OUT her office window in Wellington a couple of decades ago, Tracy Taylor decided it was high time she went back to ‘plan A’.

Accolade Wine’s New Zealand viticulturist had intended to study horticultural science but fell into banking while taking a gap year after high school. “My dream of doing a science degree kept being pushed back.

Many years later I was looking out my office window, wishing I was outside, and suddenly thought, ‘I don’t want to do this anymore’. Then I thought, ‘actually I never really wanted to do this anyway, so let’s go back to plan A’.”

During the process of researching different university options, a friend with an extensive wine cellar gave her a 10-year-old Riesling to try, made by Denis Irwin at Matawhero Wines. It tasted like “nectar of the gods”, says Tracy, and cemented her decision to become a winemaker. She enrolled at the Eastern Institute of Technology (EIT) to study Bachelor of Wine Science (with Charles Sturt University equivalency), and six months into the programme tacked on viticulture as well.

During these student years, Tracy took up work in wineries and vineyards in Hawke’s Bay at every opportunity. She had a passion for making wine but began to get a sense that there were not as many job opportunities in winemaking as in viticulture. In 2003 she was the first student at EIT to be awarded a gold

medal in the Hawke’s Bay A&P Mercedes Benz Regional Wine Show for a wine she made, which was “a huge surprise and a real thrill”.

Her time as a student also involved stewarding at wine shows, which Tracy kept up after graduating, leading to associate judging.

A summer of work at The New Zealand Institute for Crop & Food Research gave her a taste of research science, and on finishing her study in 2005 (the first concurrent graduate at EIT) she worked with HortResearch in Havelock North, learning the science of growing grape vines. “But after three years of being on the outskirts of the industry I yearned to be back at the coal face, especially at harvest,” Tracy says.

So, she took up a post with Pernod Ricard in Gisborne, as viticulture services manager. “Gisborne is a challenging place to grow grapes, so my learning curve steepened again and I was on another exciting journey.” Then in 2008 she moved to Marlborough, which is now firmly home to Tracy, her partner Pete, and their horses, dogs, and cats.

She loves the interaction with growers she has in her role at Accolade, and says her banking stint has stood her in good stead. “Relationship

management was always a big focus in banking, and this role is no different.”

This year Tracy joined the Marlborough Women in Wine committee, wanting to see more valuable mentoring taking place within the industry. “I have long seen the need for women, particularly, but not exclusively, to learn or enhance their commercial skills, like networking and negotiation.” Some of these skills do not come naturally to a lot of women, she says. “But once this confidence is discovered in the commercial arena, a lot more women will put themselves forward for boards and senior positions.”

She has also put her hand up for the Women in Wine mentoring programme, one of eight mentors in the pilot project. “If we open our minds we can learn so much from other people’s journeys,” she says. “I also like to read biographies – it makes you realise that the path to success is often a crooked one, but setting goals, looking for opportunities and being tenacious about working towards them will lead to achievement.”

Winepress October 2018 / 17

Forgotten Corners Healing Doctors Creek SOPHIE PREECE

GRAPE GROWERS on and above the Taylor River and Doctors Creek are being called to action, to help improve the state of the river that runs through Blenheim’s town centre.

Over the next year, the Marlborough District Council (MDC) will plant and fence its land at the edge of the Taylor River catchment, along with any tributaries and springs, as part of a five year project to improve water quality.

That’s a case of leading by example, because the rest of the project will require other landowners, including grape growers, to get on board with planting upstream of the Taylor River’s confluence with the Ōpaoa River in Blenheim, says MDC environmental scientist Matt Oliver.

“We are particularly focussed on Doctors Creeks and its tributaries, because that’s where the majority of the pollutants come from. The creek spider webs its way back up into the hills, via the Fairhall area.”

The Taylor River Improvement Project has around half a million dollars of funding from central government’s Freshwater Improvement Fund, much of which will be spent on helping landowners plant their waterways. That

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can have multiple benefits, says MDC environmental science team leader Pete Hamill. The plantings reduce the need for spraying, stabilise soil and provide shade for fish.

Meanwhile, the long leaves of a flax or carex grass, for example, provide vital access routes for native insects into the water, he says.

There are urban, rural and seismic causes of the deterioration of water quality in the Taylor River, with lifestyle blocks and urbanisation playing a role. Meanwhile, vineyard development over the past 15 years has resulted in vegetation cleared, reduced riparian vegetation and increased erosion and destabilisation of streambanks, says

The consequences of sprays on waterways If you covered the Serengeti plain with a layer of mud, the zebra and wildebeest would die of starvation, and so would the lions that hunt them, says Pete Hamill. The same goes for Marlborough’s waterways, with runoff from erodable banks at the edge of streams destroying the single cell algae covering stones, says the Marlborough District Council’s environmental science team leader.

That habitat destruction means the mayflies and caddisflies (antelopes and zebra) have nothing to graze on, flowing through to the larger native insects predating on the smaller ones. Ultimately, the erosion kills off the fish and eels at the top of the food chain, the lions of the Serengeti, because there’s nothing left to eat.

It’s a comparison Pete uses when talking water health to school kids, to help them understand the intricate ecosystem in fresh water sources, including the smallest springs and tributaries. But someone will need to come up with a damned good analogy before he’ll be able to get his head around landowners’ compulsion to spray around vineyards for aesthetic purposes. “When did a bare strip of earth with brown dying vegetation on it become more attractive than a little bit of rank grass?” he asks. “You see it everywhere, whether it’s roading people or viticulturists. People spray these little swale drains so they are a piece of bare earth, which means that it’s more erodable in heavy rainfall.”

Over the past 30 years, spraying has been normalised and brown strips have been considered tidy. “I 100% believe the landowners aren’t doing it because they don’t want fish.” If there are weeds, “absolutely spray the buggers”, Pete says. “But grass and a grass bank doesn’t need to be sprayed.”

Matt. Council is looking to mitigate the impact of its own flood works, and he’ll also talk to non-vineyard landowners, including residential. “We are not just picking on vineyards. We are picking on everybody, including ourselves.”

It’s an exciting project, but they anticipate questions from some grape growers, he says. “The first thing people say is ‘we don’t want that, it will cause flooding,’ or ‘we don’t want

trees because the birds will come in’.”

But there’s no need to plant a full forest, and a strip of Carex Secta and Phormium tenax (swamp flax) can make all the difference, he says. “What I would like to see is perhaps we do our best with the banks we have got - put in a bit of thought about where we spray, and plant natives where we can.”

Forgotten Corners is a Winepress series on boosting biodiversity by planting unused parts of your vineyard.

Winepress is keen to showcase Forgotten Corners, whether they’re modest or vast. If you have one, please email Sophie at sophie@sophiepreece. co.nz

Auntsfield’s planting project is just what the Doctor ordered When the Cowley family bought the historic Auntsfield Estate in the late 1990s, they could barely see the waterway coursing through it, choked by a wall of cracked willow. Two decades on, clear water runs freely through Doctors Creek, while native trees, flax and grasses climb the 10 metres of steep bank either side. “We really wanted to bring diversity into the vineyard,” says Ben Cowley of the mammoth clearing and planting effort.

“And we really wanted that diversity to act as a buffer to the vineyard area we were putting in.”

Getting rid of the old established willows was a huge job, he says. “To walk or crawl just 20 metres would take five minutes, it was that choked”. But by 2000, the creek was Ben Cowley at Auntsfield Estate. cleared, and Ben and his vineyard team got into planting, using a range of natives and a scattering of have played their role in creating a canopy to protect fast growing exotics to transform the gully, which is the the emerging natives, are slowly being thinned out. “It’s remnant of a fault line. They started at the bottom end about making sure you bring diversity into the vineyard of the property for the first stage, then in 2003 planted landscape, including insects and bird life,” says Ben. “And another long stretch, bringing the broad native grove up what this does - and I think is really, really important here to the cellar door. Now, with most of the creek on the - is that it’s a corridor right through our place. If we can property planted, they have started on the final segment, get people to extend that corridor all the way down, native up into the hills at the back of the farm. birds will be able to move up and down the valley, in the The natives are thriving and the exotics, which environment they need.”

Winepress October August / 19

Labour Costs Minimum wage increases are set to bite WINE MARLBOROUGH may issue an ‘Amber Alert’ for the wine industry, to ensure members understand the potential implications of increases to New Zealand’s minimum wage.

Advocacy manager Vance Kerslake says for the Government to achieve its target of the minimum wage at $20 per hour by 2021, it will need to increase it at an average of $1.17 each year for the next three years, starting on April 1, 2019.

“If this coalition government goes the distance, we can expect at least two increases in the pipeline, which means the minimum wage could be $18.80 in 18 months’ time,” he says.

That will affect relativities across levels. “If those on the minimum wage are getting on average 7% wage increases per year, what will other staff expect? For growers what will it mean for machinery operators, vineyard operators and that big invoice you pay each year for pruning?” he asks.

Vance says wineries need to think about the impact the increase will have on harvest casuals and permanent cellar hands and cellar door staff.

“What will it mean for suppliers like your bottling company? If your costs are going up, how will that impact on your bottom line? If you cannot increase your income, can you create efficiencies to offset extra costs? Is now the time to think about automation or labour saving technologies?”

Wine Marlborough has conducted

20 / Winepress October 2018

a Harvest Remuneration survey, to get a handle on what the Government’s aspirations will mean for the industry.

The results are confidential to the participants, but included comments about all pay rates going up in order to maintain relativities, a squeeze on margins, the need for greater efficiencies, and the potential for increases in wine prices.

Vance says that there’s a perception that increasing wages will help resolve labour shortages, but vineyards may not see that boost.

“There is this pervasive myth that all you have to do if you want more workers is increase wages,” he says. “In reality it can have a negative effect, because not everyone is motivated to earn more money. In packhouses, when they increased the hourly rate, some people cut their hours to earn the same amount in fewer hours.”

A recent report from the New Zealand Institute of Economic Research (NZIER) finds that an increase in wages will result in a proportionately smaller increase in labour supplied, with a 10% increase in wages leading to a 1.5% increase in labour. “Horticulture and viticulture workers appear to be relatively unresponsive to wages,” it says.

However, the Grower Survey found that competitive pay was important for attracting staff, particularly among New Zealand permanent and casual workers, “which suggests there will be

some amount of supply response to wage changes”.

Concerns over the increase in labour costs were also raised by this year’s Vineyard Benchmarking report, which is released by New Zealand Winegrowers and the Ministry for Primary Industries. More than half the respondents stated that they were facing labour issues of some kind, including difficulty in obtaining and keeping skilled machinery operators or supervisors, contractor gangs arriving late, contractor gangs ‘picking and choosing’ tasks or locations, and increased labour rates, particularly for permanent staff. “The group were virtually unanimous in anticipating that recent and planned minimum wage increases will increase costs,” the report said. “Their concern is that if grape yield caps and prices remain static that the increased costs will simply reduce vineyard profitability.”

Most of the group expected that all staff wages were likely to increase in proportion with the minimum wage increases.

Thornhill’s South Island labour manager Billy Brown says minimum wage issues only become an issue for the company when employing new staff. “Regardless if they are RSE (Recognised Seasonal Employer scheme) workers or Kiwis, there is a huge difference in the rates that a new pruner will make compared to an experienced pruner,” he says.

Marlborough

Boundary Indicative Only

Viticulture, Farming & Lifestyle

Deadline Sale

92 Cable Station Road, Blind River This 50.2920ha property offers many options consisting of 10.85ha (2.8M Rows) of established vineyard with further plantable area. A large Dam and 25 shares in Blind River scheme (B.R.I.L) offer security and further expansion opportunity. The balance of land is used for finishing of stock. The quality four bedroom homestead plus extensive sheds complete the ideal property.

(Unless Sold Prior) Plus GST (if any).

Closes 4.00pm Wednesday 14 November, 20 Westwood Ave, Blenheim.

Greg Lyons M 027 579 1233 | Greg.lyons@pggwrightson.co.nz Joe Blakiston M 027 434 4069 | jblakiston@pggwrightson.co.nz

www.pggwre.co.nz/ BLE28982 PGG Wrightson Real Estate Limited, licensed under the REAA 2008.

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Winepress October 2018 / 21

Long Lunch Guest chef Simon Levy will bring Inati to Marlborough’s Awards Lunch SOPHIE PREECE

SOMETIMES YOU deserve an indulgent long lunch with a few friends. But at least once a year you deserve a really long lunch with hundreds of them. That’s the theory behind next month’s Marlborough Wine Show Awards Lunch, where guest chef Simon Levy will craft a fourplate shared lunch for 200 guests, in a celebration of the Marlborough wine industry, its people, and its trophy and gold medal-winning wines.

“We wanted our event to be different from all the other black tie awards dinners,” says Wine Marlborough Events Manager Georgie Leach. “The long lunch is about a really great catch up for people in the industry, from viticulturists to accountants, winemakers to sales managers, along with fantastic food and wine. We want this event to become part of the fabric of our year, and the legacy of our industry.”

Simon and his wife Lisa run Christchurch restaurant Inati, and plan to bring its people, passion and theatre to An industry catchup. Photo Richard Briggs Marlborough for the long lunch. Inati is Māori for Ramsay restaurant in London. They sharing a portion of a meal and also build on the fact that something means to be extraordinary. They’re simple - whether a glass of Sauvignon intent on doing both, and at the Blanc or a spear of asparagus - can restaurant a team of eight - four chefs unite a group of people, no matter and four front of house - work at a their background. “There’s something chefs’ table, with diners seated around magical that food can do in connecting them. Guests might be strangers when people around the world, and it’s really they sit down beside each other, but special.” they seldom are when they leave, he The Marlborough Wine Show says.

Awards Lunch will be held at the ASB Inati comes from what the couple Theatre from 12pm to 4pm, on Friday love most about their industry, October 26. Tickets are $95 per person, including camaraderie in the kitchen and tables of 10 are available. Purchase and at the dining table, says Simon, tickets by emailing events@winewho previously headed a Gordon marlborough.co.nz

Cooks vs chefs at the 2019 Marlborough Wine & Food Festival The knives will be out at next year’s Marlborough Wine & Food Festival, when celebrity chefs meet domestic gurus in the ultimate competitive cook-off. Four home cooks will each have a kitchen, an audience, 45 minutes and a mystery box of ingredients with which to concoct some meal magic. Four chefs will have the same ingredients and timeframes, along with a pavilion of pressure to meet up to their celebrity hype.

Wine Marlborough Events Manager Georgie Leach says the new Culinary Pavilion event will celebrate Marlborough produce and Marlborough people, as well as the talents of some of New Zealand’s top chefs. “I think they’ll get a run for their money, because we’ll be selecting some pretty seasoned pros from home kitchens.”

The chefs, yet to be announced, will be hosted by local sponsors “who help put this festival and Marlborough on the map”, says Georgie. Cooks keen to compete will have

22 / Winepress October 2018

to sell themselves to the organising committee, with questions about favourite chefs, favourite dishes and social media handles, as well as 100 words on why they should Celebrity chefs Colin Fassnidge and Manu Feildel were at the festival in 2018 take the crown.

Applications are now open and close November 9. Tickets are on sale for the 2019 Marlborough Wine & Food Festival, which will be held on Saturday February 9. For more information go to www. wine-marlborough-festival.co.nz

Stellar Cellars Celebrating excellent wine tasting experiences MYSTERY SHOPPERS are on their way to cellar doors throughout Marlborough, looking for winning wine tastings and charming characters. The Wine Marlborough Cellar Door of the Year Competition, including Cellar Door Personality of the Year, kicks off this month, with an awards event in mid-November.

Bladen’s Dave Macdonald, who took home a first equal in both the cellar door and personality awards last year, says the competition had a “phenomenal” impact on their summer season, with visitor numbers up 20% on the previous year. “So many people that came knew that we had won.”

The secret judges will visit all cellar doors included on the Marlborough Wine Map, and judge them based CLENZA WINEPRESS ADVERT 176W X 124H MM

on criteria suggested by operators themselves, says Wine Marlborough communications manager Harriet Wadworth.

A great cellar door host knows their stuff, gives a warm welcome and an engaging tasting, and is able to sell Marlborough’s wine story, and the region at large, she says. “The list goes on, but it’s basically the kind of experience a visitor will love and remember, enticing them to share their stories of Marlborough.”

In 2018, the Cellar Door Personality of the Year will win a three day trip to another New Zealand wine region, with support from NZwinehome, says Harriet.

The cellar door competition kicked off last year, when the five

finalists - Wairau River Wines, Herzog, Johanneshof, Bladen and Hunter’s competed in a quick-fire buzzer round at the awards ceremony, answering questions about the region, other cellar doors and wine tourism.

Bladen and Hunter’s shared top place, with Bladen’s Dave Macdonald also winning Personality of the Year, alongside Brancott Estate’s Kymberley Matthews.

Jane Hunter says the win was a “huge” boost. “Our staff excel at making visitors feel welcome and telling them our story. We think they do a fantastic job, but to have this endorsed by the mystery shopper was great.”

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Champion Finau A GOOD pruner thinks quality first and speed second, says the supervisor who trained Silver Secateurs champion Finau Laga.

Finau, 25, won the Top Open Pruner and Top RSE Pruner awards in the Wine Marlborough Silver Secateurs competition in August, as well as the Allan Croker Memorial Award for highest quality and the John Bibby Memorial Award for overall champion of champions.

Dodo Iksanto, who supervises the Thornhill Contracting gang Finau works in, says the young pruner is calm in the field, taking his time to do a good job, not a fast job. That’s an attitude Dodo tries to create throughout his gang, training new vineyard workers to first learn how to

do the job right.

“After that you can learn to go faster and faster.

But I start with From left Dodo Iksanto, Silver Secateurs Champion Finau Laga and quality.”

Akelesi Fauatea, from Thornhill Horticultural Contracting Ltd Following the competition, Silver Secateurs crew has many top quality pruners organiser and Marlborough that placed very highly overall in the viticulturist Jeremy Hyland said Silver Secateurs. And the company Finau showed an understanding of knows the value of investing in them, this year’s vine, as well as its future and maintaining a high return rate structure. “He has excellent foresight of RSE workers like Finau, he says. “I and understanding of pruning.” Finau find that more growers are starting to is from Samoa but has worked five realise the importance of a high end winters in New Zealand through the pruning job and are more than willing Recognised Seasonal Employer (RSE) to pay accordingly for this.” A pruner scheme. like Finau would usually make $25 to Thornhill’s South Island labour $30 per hour on contract rates, Billy manager Billy Brown says Dodo’s says.

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Science Leader Dr Brian Jordan becomes acting head of science at research centre viticulture and oenology A VITICULTURE scientist from since then, including as Lincoln University has been a principal scientist and announced as acting head of science on the management team at the New Zealand Winegrowers of the Sauvignon Blanc Research Centre (NZWRC). Dr Brian programme.

Jordan will assist with the institute’s His work is now entirely establishment, while continuing his focused on viticulture role at Lincoln, says NZWRC chief research, including executive MJ Loza. “Professor Jordan’s the effects of canopy immense experience and technical Brian Jordan manipulation on grape expertise, and his networks across biochemistry and molecular biology. contribution to the future development the New Zealand and international Brian says the establishment of the of this new research centre.” NZWRC is research communities, will be NZWRC is an excellent opportunity continuing to recruit for the position of invaluable as we define our science to develop a coordinated research head of research and innovation. programme, plan to build science strategy “that will provide scientific Meanwhile, the research centre capability, and put in place processes leadership and innovation to futurehas secured the full $12.5 million of for delivering science excellence.” proof the New Zealand wine industry”. funding possible from the Ministry of Brian is professor of plant Dr Roland Harrison, head of Wine, Business, Innovation and Employment biotechnology at Lincoln, and has Food and Molecular Biosciences at (MBIE) for its establishment as a more than 30 years of experience in Lincoln University, says Brian is an Regional Research Institute. “Funding plant biochemistry and molecular “excellent advocate” for the application of $10.5m was confirmed in 2017 with biology. He was appointed onto the of science to improve productive an additional $2m available once work board of the Marlborough Wine systems. “His science management plans were approved,” says MJ. Research Centre in 2003 and has been vision heavily in New SHARKinvolved WINEPRESS 1/4Zealand PAGE 176W X 80H MMwill make an important

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Winepress October 2018 / 25

Sauvignon 2019 Q&A with Sarah Heller, MW SARAH HELLER was the youngest Master of Wine in the world when she graduated last year, and the Hong Kong-based wine expert is still the youngest in Asia, and the youngest female MW. Sarah’s educational wine videos have more than 3 million students, and she regularly speaks on topics that include Asian wine markets and E-commerce. At Sauvignon 2019 - to be held in Marlborough in January she will talk about how to connect with different consumer groups across Asia.

We learn a little more.

What springs to mind when you think of New Zealand Sauvignon Blanc?

Vibrancy and fruit expression - there’s a level of fruit purity in New Zealand Sauvignon Blanc that other regions have not yet achieved.

What do you look for when assessing one?

The minimum I am looking for is bright citrus, stone or tropical fruit, clearly identifiable varietal traits like pungency and grassiness and refreshing acidity. Better examples have several layers of aromatic complexity and the best have more concentration and length, with a really textural, attractive mouthfeel.

What will you speak about at Sauvignon 2019?

I will be speaking about how to connect with different consumer groups across Asia and, particularly, how to take advantage of the rapid rise of digital media. I’m hoping to break down what is a very diverse group of consumers and markets into a few

26 / Winepress October 2018

broad categories, and specifically address how Sauvignon Blanc can be adapted and marketed to some key groups.

You studied fine art at Yale University.

How does that influence the way you approach and portray a wine?

I think everybody has different ways of mentally processing Sarah Heller their impressions when they taste wine. My background means that I’m always inclined to think visually - for the past half year I’ve been working on an art series called ‘Visual Tasting Notes’ that tries to communicate my impressions visually.

What led you to make wine your career?

I was initially more interested in food, and was starting to pursue a career as a chef. But my boss was extremely interested in wine and generously took me along to all of his tastings for the restaurant. I was quickly won over and haven’t looked back since.

The industry is so diverse in that there are so many different aspects you can work on: education, media, competitions, production, sales, etc.

I’m deeply enjoying having a multifaceted career.

What is New Zealand wine’s greatest attribute?

The clarity with which brand New

Zealand has been communicated in global markets. Unlike many other national brands, New Zealand’s very clearly stands for environmental purity and clear varietal expression.

What’s your best advice for the country’s winemakers?

It’s time for New Zealand’s boutique winemakers to make sure their voices and wines are being recognised on the global stage. New Zealand wine above all Sauvignon Blanc - is in the enviable position of having a great brand internationally. But the risk is that younger consumers especially get bored with a style that they don’t think is evolving. It’s not at all a matter of disavowing Sauvignon Blanc, but rather building on the foundation and showing that there is a broader range of styles than most people realise.

Good Stuff Wine workers nourish neighbours CONSTELLATION BRANDS’ to the Prostate Cancer Foundation of employees were hard at work last New Zealand. Constellation Brands month, but far from vines, wines, store communications manager Stephanie shelves and sales. The company’s Flores, who is on the company’s Nourishing Neighbours initiative Marlborough Corporate Social kicked off on August 31, with three Responsibility committee, says more staff members collecting buckets of than 80% of 130 Marlborough staff cash for the Cancer Society’s Daffodil donated between two and eight hours Day, and rolled right through to the to a cause, with a hefty impact on the end of September, with more than 100 groups they helped. In the Awatere staff working on dozens of projects.

Valley, 15 staff descended on Seddon The annual initiative sees staff School to flatten, mulch and plant donate time, items and money to out the front gate garden, following local charities or schools. This year, earthquake repairs to the school. They that resulted in more than three carcut back trees to let in light, while boot loads of food delivered to John’s another team dug over the school’s Kitchen, gardening at schools and vegetable gardens and raised beds, community gardens, work at Plunket, then planted them out for the spring Marlborough Hospice, Havelock season. In the upper Wairau Valley, Community Garden and the Salvation volunteers undertook an “intense” Army, and a Blue Ribbon breakfast at ACTIWETT WINEGROWER 1/2 PAGE 180W X 120H MMlandscaping project, from plan through Drylands, with donated funds going to planting, says Stephanie. Other

Yadwinder Singh was one of six Constellation Brands employees who helped spruce up the Salvation Army building, as part of the Nourishing Neighbours month.

Photo Jim Tannock

groups painted at the Salvation Army, did a clean-up for the Cancer Society on the Taylor River, cleaned toys at Plunket and volunteered at Blenheim School.

There was also a hiatus in winery production while the Drylands cellar, maintenance and lab staff were at Grovetown School with the Graeme Dingle Foundation.

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Wine Work Navigating a Career in Wine SOPHIE PREECE

A GROUP of high school students had barely walked through the door of a Marlborough winery last month when they got their first taste of a career choice. “Health and safety is a huge opportunity,” Kerrie Dick told a group of students visiting Saint Clair Family Estate Winery, as she cautioned them on staying safe in the facility during their visit. “It’s a whole career on its own.”

The students from Marlborough Boys’ and Marlborough Girls’ Colleges were at the winery as part of a Career Navigator field trip, during which they visited Hortus, Saint Clair and WineWorks. “It was a day spent focussing on the breadth of opportunity within the grape to glass industry,” says programme coordinator Lisa Preece. “They also heard employers’ opinions on the core qualities this up and coming workforce will need to be successful in the industry.”

The Marlborough Career Navigator programme was rolled out this year by the Graeme Dingle Foundation Marlborough, to help secondary school students better understand the options ahead of them, by connecting them with industry mentors and a variety of workplaces.

“There are so many opportunities for them here in Marlborough, but so many secondary school students have little idea what they are,” says Lisa.

“The teenagers on this programme are seeing and hearing about a vast array of opportunities across a range of industries; from apiculture to aquaculture, construction to urban planning.

Today grapes were the key focus - from growing or making the wine, analysing the chemistry, branding 28 / Winepress October 2018

the products, balancing the numbers or tackling health and safety.”

She says they also loved hearing from some of the region’s top employers about their own Marlborough Girls’ College student Stacey Wilkey (right) takes a tour career journeys, of Saint Clair winery with winemaker Hamish Clark (centre) and including those Career Navigator mentor Grant Boyd, from Sanford. with modest beginnings.

Saint Clair winemaker Hamish regardless of the field, is that skills Clark talked to the group about finding can be trained but attitudes are more a career they are passionate about, but difficult to shift. “It’s all about the explained that there might be a few way you approach things and your practice runs before the perfect job willingness to help. If nothing else, revealed itself. Job satisfaction is “very take that away from today.”

Year 13 student Stacey Wilkey says that ‘attitude’ seemed to be a strong theme at all three businesses they visited on the day. “If you have the right attitude, you can do it even if you don’t have the skills,” she says.

Stacey joined the Career Navigator programme because she was unsure what to do on leaving school. “It seemed like a good idea to have a look at different industries I didn’t know about and to open my eyes to what is available...What I have gotten from all real” but it is so personal it cannot the places we have been is that just be taught, he said. “It’s something because you decide to do one job, that you’ll have to go through yourselves.” doesn’t mean it will be the end job Hamish introduced the group to you love. It’s all about trying different several staff members, who talked things.” about their roles in the business, from lab and cellar work to recruitment, branding and accounts. “This is an industry that offers a lot of scope,” he said.

The “resounding message”,

“This is an industry that offers a lot of scope” Hamish Clark

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Generation y-ine Winepress talks to Matthew Lamb, Beverage Manager for Apples + Pears in Melbourne and a judge at the upcoming Marlborough Wine Show.

When did you fall for wine?

I can remember truly falling for wine whilst doing the WSET Level 3 course back in 2011. It was being run by a local MW, and I clearly remember a certain point: they went off on somewhat of a tangent when talking about the Loire Valley. Their knowledge on the tangent alone was deeper than my entire grasp on the general area of the Loire!

Having a love for learning, I’d been bitten by the wine bug and really dove into things from there on.

What’s the key to a great wine/ a great wine list /a great sommelier?

A great wine: Balance to all of its parts, that speaks of the place that it comes from.

A great wine list: A selection that is fit for purpose for its customers.

Being able to understand the styles of wines that work well with the food and concept of the venue, along with aligning with overall guest desires is key to a great list. Profitability can often be seen as a bit of a dirty word in hospitality, but cannot be overlooked as a key part to a great list – there’s no point building a list if you can’t keep the lights on in six months’ time!

A great sommelier: An engaged professional with a breadth of food and

30 / Winepress October 2018

beverage knowledge to complement an understanding of the people dining with them - ideally translating their knowledge through to a delicious bottle that the guest enjoys!

We’re somewhat emerging from a period of ‘somm written’ lists in Australia of late, where at times people forgot about having a balance of what guests may be crying out for in favour of their own personal proclivities.

What comes to mind when you think of Marlborough or New Zealand wine?

When thinking of Marlborough, and New Zealand wines overall, I see it as a turning point and coming of age.

Furthered understanding of specific sites, along with ever-increasing vine age, is resulting in some truly great wines beginning to emerge. Looking further at specific varieties, and where they work best in amongst sub regionality, paints quite an exciting prospect for New Zealand wine moving forward.

The Marlborough wine show celebrates Marlborough’s sub regions.

What is the value of differentiating areas within the region?

By differentiating and promoting sub

regionality anywhere in the world, I feel as though it helps on a global standpoint to further cement and add something of credence to the region as a whole. The various sub regions themselves contribute a variety of specifics to the wines, in turn allowing for the nuances and individualities to be further showcased.

What do you see as the region’s greatest opportunity when it comes to Australia?

As something of its greatest opportunity yet also its great challenge, Marlborough has the ability to present to Australia what lies beyond Sauvignon Blanc. Whilst it will no doubt remain the flagship of the region for some time, other varieties are beginning to become more of an inclusion into the conversation around Marlborough.

Shaking the stigma of sorts particularly amongst many in the on-trade across the ditch in Australia - is beginning to happen as ‘Brand Marlborough’ further diversifies its offering.

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Biosecurity Watch Biosecurity Advice for winegrowers returning from overseas travel DR EDWIN MASSEY

NEW ZEALAND Winegrowers (NZW) is committed to working with the Ministry for Primary Industries (MPI) to ensure biosecurity risk is managed at our borders to protect the wine industry. This month’s column examines what members of the wine industry can do to help reduce biosecurity risk if they have visited an offshore vineyard or winery, and provides advice as to what they can expect when they arrive back in New Zealand from overseas.

The passenger pathway – a key source of biosecurity risk The passenger pathway is one of the most important sources of potential biosecurity risk. Key unwanted risk organisms that have the potential to enter New Zealand on this pathway include the brown marmorated stink bug, the spotted wing drosophila, other fruit flies and even potentially the glassy wing sharp shooter, a potential vector for Pierce’s disease.

At the border, quarantine officers profile all incoming passengers based on risk. They create this risk profile through the information contained on passenger arrival cards and by the questions they ask passengers at the quarantine checkpoint. They also take into consideration non-verbal cues such as the number of passengers

travelling together as a group, the types and amount of luggage the passengers are carrying, and demeanor - for example, a passenger appearing tired and confused would be deemed unlikely to declare risk goods correctly, and therefore classed as a higher risk.

Members of the wine industry, and other passengers associated with primary sectors, may find they experience more interventions when returning to New Zealand, especially if they have been visiting vineyards offshore during their travels. These risk assessments are an important part of our biosecurity system and are in place to protect all the primary industries and our native ecosystems from unwanted pests and disease. Given the huge numbers of passengers arriving every year, these interventions are very effective at managing biosecurity risk.

What to expect when you arrive in New Zealand When arriving in New Zealand, members of the wine industry may be questioned by a quarantine officer about: • Occupation and reason for travel • Countries visited and/or risk items they may be carrying, such as vineyard tools and work boots • Where risk items were last used

and what they were used for • Where in New Zealand risk items are likely to be used again If the quarantine officer is satisfied the passenger poses a low biosecurity risk and meets eligibility criteria, they will be directed through the Green Lane in exiting the airport. However, it is more likely that members of the wine industry who have visited overseas vineyards will be directed for further investigation, either X-ray or physical inspection of luggage.

This is standard practice to manage risk, and those extra few minutes are important to protect the wine industry.

NZW anticipates cooperation and compliance with these requirements.

Members of the wine industry are also likely to encounter MPI detector dog teams at the airport, either at the luggage carousel prior to being screened for risk or while they are exiting the airport through the Green Lane. These detector dog teams are primarily focused on detecting food risk items, such as undeclared fruit, and plant material that may pose biosecurity risk. These teams are another important layer of biosecurity risk protection. Don’t try to dodge to the dogs - this will only attract extra attention.

It is worth noting that the detector dogs will occasionally react to residual

IF YOU SEE ANYTHING UNUSUAL

CATCH IT . SNAP IT . REPORT IT .

Call MPI biosecurity hotline 0800 80 99 66 32 / Winepress October 2018

odour, so if food, fruit or plant material has been present in luggage immediately prior to travel or arrival (but is no longer there) the dog may make an indication. It is standard practice for the dog handler to check the luggage if this occurs, and members can assist by letting the handler know what was previously in there.

What to do to minimise risk Members of the wine industry should be active participants in helping to protect New Zealand’s biosecurity. NZW recommends that all members of the industry returning to New Zealand should: • Before departing for New Zealand, clean all risk items, such as shoes and equipment, which may have come into contact with soil or plant material on offshore vineyards. This applies equally to sports equipment such as golf clubs, tents or trail shoes and hiking boots • Declare any visits to a vineyard while overseas • Declare or dispose of any risk goods on entry (e.g. food items). If you are unsure, declare it!

• Check children’s backpacks to ensure you are aware of anything they may have put in there that needs to be declared or disposed of • Answer all questions honestly, even if it means a short delay getting through border clearance As an additional step, taking photos of the actions you take to minimise biosecurity risk while overseas will help to show a quarantine officer that you have been thinking about biosecurity. For example, when visiting a kiwifruit orchard in Chile last year, the New Zealand delegation was issued with protective booties. A quick snap of these booties made for a much easier conversation on biosecurity risk management at the quarantine checkpoint on returning to New Zealand.

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New Biosecurity Team Member In September, Sophie Badland joined the NZW team as a biosecurity advisor, based in the Blenheim office. Sophie has experience working at the border for MPI as a quarantine officer and as a detector dog handler, and is looking forward to applying this experience to help mitigate biosecurity risk for the wine industry. Sophie will also contribute to the Winepress Biosecurity Watch articles in the future.

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Catch it Snap it Report it!

While the border clearance system is very effective at preventing the entry of unwanted pests and disease into New Zealand, the sheer volume of passengers and goods passing through the border each day makes it impossible for quarantine officers and detector dogs to catch everything.

Your eyes and ears are important in helping to detect any exotic pests or diseases that may have managed to sneak in. If you see anything unusual in your vineyard or winery, don’t forget to: Catch it; Snap it; report it! Call the MPI biosecurity hotline 0800 80 99 66 and notify the NZW biosecurity team. Contact Ed: Edwin.massey@nzwine.com or 021 1924 924 and Sophie: Sophie.badland@nzwine.com or 027 7004 142.

Winepress October 2018 / 33

Industry News Weather update With 25 years in the weather forecasting business, James Morrison knows a thing or two about frost, wind, and Southern Pacific Oscillations. James is based in Christchurch, but his business, Weatherstation Frost Forecasting, is now offering climate consultancy to Marlborough grape growers. Here’s his outlook for spring: “It’s been a bit of a mixed bag so far, and after no frosts in 2017 we have started the season with some very cold southerly outbreaks. The remainder of spring looks like offering a bit of everything. There are increasing signs of El Nino developing but it is unlikely to start dominating things until early next year. The strong west to southwest winds we are experiencing may weaken at times and high pressure could return to the South Island. Settled conditions suggest cold nights but we may get some decent sea breezes to push moisture in and slow cooling across the region.

In terms of predicting frost, I would suggest that there will be a few more nights from now through until early November that could give a few headaches. Once the sea temperatures warm up further then it would take an exceptional cold snap to bring frost to the region. It has been a pretty wet year but the signs are for things to finally start drying out. El Nino is traditionally dry for the east coast and this combined with weaker westerly winds means a dry summer could finally be on the cards. If El Nino strengthens early in 2019 as some commentators are suggesting then conditions may remain reasonably dry right through into Autumn.” For more information contact James at weatherstation99@gmail.com and social licence. “I’m really looking forward to building on the progress made over the past 14 months,” he says.

Labour Coordinator Move Advocacy Manager Wine Marlborough’s advocacy manager position has become a permanent role. Vance Kerslake, who joined Wine Marlborough in August last year, has worked with local and central government, wine industry representatives and other industry groups to tackle some of the complicated issues faced by the Marlborough wine industry, including water, labour, housing, grape marc

34 / Winepress October 2018

After more than 10 years working out of Blenheim’s Work and Income office, Wine Marlborough labour coordinator Nicolette Prendergast has moved.

Nicolette is now at the Marlborough Community Centre, 25 Alfred St, Blenheim. If you have enquiries or require labour please contact Nicolette on 027 577 8440 or email nicolette@ wine-marlborough.co.nz Council Meeting Wine Marlborough will meet with representatives from the Marlborough

District Council (MDC) next month to talk about issues and policy pertaining to the wine industry.

Advocacy manager Vance Kerslake says the meetings are held quarterly to ensure the views of members are heard loud and clear. In the last month, the industry body was also heavily involved in the Recognised Seasonal Employer Operational Review, working with the Ministry of Business, Innovation and Employment to improve the bureaucracy of the scheme and get better outcomes for Marlborough, says Vance. “We also met with the Ministry of Social Development to find out how the industry can get involved in the newly announced Mana in Mahi scheme, to get young people off the benefit and into employment while they work towards recognised industry qualifications.” Wine Marlborough also advocated for more housing through the Marlborough District Council’s Marlborough Housing Group, briefed Immigration New Zealand’s new relationship manager for Marlborough about the labour shortage, and lobbied for changes to the Essential Skills and Skilled Migrant category. Vance says Wine Marlborough welcomes input from members regarding issues to address with the MDC or central government. Email advocacy@ winemarlborough.nz.

Gewürztraminer Goodness Lawson’s Dry Hills has two wines in the top six of the latest Dish Magazine tasting, with the Pioneer Gewürztraminer 2016 taking first place, and the estate Gewürztraminer 2016 coming in sixth. Chief winemaker Marcus Wright says Gewürztraminer may not be a big seller, “but it’s been our calling card for many years”. He puts Lawson’s success down to

the vineyard. “With vines that are over 35 years old and grown on clay soils, you certainly see intensity of aroma and flavour, but also texture.” Wairau River stood out as well, coming in number three with their Marlborough Gewürztraminer 2017.

Wine Map Wine Marlborough’s latest wine map is out, showcasing the vast array of cellar doors in the region. The latest version has some new hot spots, including the Lake Chalice cellar door at Pātaka The Food Store on Selmes Rd. Tupari’s new cellar door in Seddon will be added to the map later this year, when the Wine Marlborough Cellar Door of the Year is added. To get hold of maps for your facility, pop in to the Wine Marlborough office or contact Harriet at Wine Marlborough on harriet@ wine-marlborough.co.nz

Tohu turns 20 Tohu, the world’s first Māori-owned wine company, is celebrating 20 years. Launched in 1998 by Wakatū Incorporation in partnership with two Māori organisations, Tohu Wines is the first Māori-owned and operated wine label in New Zealand and the world. “Our vision in founding a wine company was to have a platform to share our culture, story and values with the world,” says Wakatū chair Paul Morgan. “From the beginning we knew how important our brand and story were.” Since 2002, Tohu Wines has been growing its own grapes, and since 2012, has been crafting wine in its own winery. Tohu Wines is part of Kono, the food and beverage arm of Wakatū. Kono chief executive Rachel Taulelei says through Tohu Wines, the company can take kaupapa Māori to the world every day. “We strive to work in ways that are kind to people and

Organic Wine Week Organic Wine Week is set to be an annual fixture, after an “overwhelming success” in its inaugural year, says Stephane McIntyre of Organic Winegrowers New Zealand (OWNZ). “It is a week dedicated to discovering, sharing and enjoying the very best wine.” She says Australian, American and Asian supporters are already on board for next year’s event. OWNZ will continue to lead the charge, “but we look forward to the message spreading further afield, incorporating many more countries and celebrating organic wine and produce across the globe”. The week included a series of dinners at Marlborough’s Arbour restaurant, entitled Tall Tales, Empty Bottles, in which winemakers and viticulturists entertained and elucidated diners on what they were drinking and why. Other events included a formal winemakers’ dinner at The Grove in Auckland, and organic celebrations at Shepherd in Wellington, Gatherings in Canterbury (oysters paired with wines), and Sherwood in Queenstown. Commonsense, Huckleberry’s and Glengarry all got on board, as did Master of Wine Stephen Wong, who worked with organic winemaker Clive Dougall on Sentience tastings. Meanwhile, in London, an Organic Wine Masterclass for trade guests had a huge turnout, says Stephanie. Rudi Bauer (Quartz Reef), Blair Walter (Felton Road), and Michael Seresin (Seresin Estate) spoke to a line-up of NZ organic wine, sharing insights into biodynamic wine production and the rationale for farming organically. Organic Wine Week will be held annually and globally from September 17 to 23, to encompass the spring equinox. environment without compromising quality and integrity. We have a strong spiritual connection with the land and a responsibility to pass it on in good health to future generations.”

Real Estate update Activity has been increasing in the vineyard market and several large development blocks are creating interest among corporate investors, says Joe Blakiston of PGG Wrightson Real Estate. A 160 hectare block on Taylor Pass Rd with a B class water right is expected to achieve a premium, as large blocks are becoming harder to find, says Joe. Several sales of existing vineyards have been reported at prices well under their rateable values, which show that these figures are not always a good guide as to whether vineyards are priced to the market, he says.

The Awatere area remains popular, with sales up to $160,000 per hectare of plantable area, and several sales

of well-presented vineyards on the Wairau Plain around the $250,000 per hectare planted area have been made.

“The number of buyers active in the market has been low over the winter and Overseas Investment Office rule changes have largely taken this sector out of the purchasing market until the new rules are clear”, says Joe. Spray Days Spray Days is on in Marlborough this month, with workshops at Matua Marlborough Vineyard on October 23 and 24 and at Yealands Estate on October 25. There will be Sprayer Operator Workshops practical, hands-on sessions designed for sprayer operators - as well as Decision Maker Workshops, intended for those in the team who make decisions about what to spray and when. For more information contact Anna Lambourne at spraydays@ nzwine.com.

Winepress October 2018 / 35

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 September 20. For more information on the events below email Harriet Wadworth at harriet@wine-marlborough.co.nz

OCTOBER 15-17 Marlborough Wine Show judging 18 New Zealand ShakeOut national earthquake drill - www.shakeout.govt.nz 23 Spray Days Workshop. Matua Marlborough Vineyard, 776 New Renwick Rd (see pg35) 24 Spray Days Workshop. Matua Marlborough Vineyard 25 Spray Days Workshop (Awatere Valley) Yealands Estate 26 Marlborough Wine Show Celebration Lunch 30 Climate Change in Viticulture with Dr Cyril Tissot. 4pm, NMIT Lecture Theatre, 85 Budge St NOVEMBER 2 WineWorks Marlborough Wine Race 3 New Zealand Wine Awards Dinner - Wellington.

8 Wine Marlborough Cellar Door & Cellar Door Personality finals and awards.

17 National Cellar Door Day 23 Marlborough Winegrowers Association AGM - 3pm

Marlborough Wine Show Judging - Oct 15

WineWorks Wine Race - November 2

Cellar Door of the Year - November 8

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36 / Winepress October 2018

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