Winepress - March 2011

WINEPRESS Issue No. 201 / March 2011

Marlborough Integrity

Wine Festival

Eutypa Dieback

Cane vs Spur

Photo: Jim Tannock

The Official Magazine of

www.wine-marlborough.co.nz

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In this issue...

Regulars

Features

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8

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Editorial

Well over 80% of Marlborough’s vines are cane pruned. But given that spur pruning could help control yields, is there the possibility that growers could look to this method in the future?

Two viticulturists say probably not when it comes to Sauvignon Blanc, but certainly other varieties are open to it.

Tasman Crop Protection Met Report

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Generation Y-ine

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Wine Happenings

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News From Home and Away

All correspondence including advertising / associate memberships / change of address to: Wine Marlborough PO Box 511, Blenheim 7240 T: 03 577 9299, F: 03 577 9298 E: admin@wine-marlborough.co.nz www.wine-marlborough.co.nz

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p14

New Technology to Determine Fruit Ripeness We are used to taking brix samples when it comes to choosing when to harvest our fruit. But what about the impact of anthocyanin concentrates in the grapes. New technology is using this form of indicator to determine just when the grape has reached optimum maturity. Find out more.

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Eutypa – Identifying and Preventing

p20

Eutypa is a water borne fungus that can have a devastating impact on grapevine health and yields. It is becoming more prevalent in Marlborough, particularly as our vines gain in age. We look at how to identify it, what to do about it and most importantly, how to prevent it.

Printed by: Blenheim Print Ltd. T: 03 578 1322 WINEPRESS is printed with vegetable oil based inks on elemental chlorine free paper which is sourced 100% from well managed forrests and manufactured under ISO 14001 Environmental Management Systems.

Cane versus Spur Pruning

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Marlborough Success This month we begin a new series on successful Marlborough wine industry related businesses. First up Walter and Tracy Langlois, with their vine stripper and shredder, which while only three years old, is already making waves internationally.

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03/2011 WINEPRESS

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Produced by:

From the Editor

Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Editor: Tessa Nicholson 16 Bank Street

Last November I encouraged everyone in the Marlborough wine industry to write to the Prime Minister and Minister of Finance imploring them to re think the annual excise tax increase due this year.

Sorry if I am repeating myself, but this tax is due to be implanted in the next few

Blenheim

months and still the Government has not indicated it will rethink the issue.

T: 021 709 571

Why is it so important? Because if it goes ahead, it will impact on every single person

E: tessan@xtra.co.nz

involved in the industry.

The cold hard facts of the tax are these:

If you wish to make contact with any member of the Wine Marlborough Board, the following are their email addresses.

The annual excise tax is linked to the CPI in March

Dominic Pecchenino: nzyanks@xtra.co.nz

That equates to around $120 a tonne (according to NZW figures)

Anna Flowerday: ajflowerday@xtra.co.nz

For wineries the current Excise already equates to around $23.40 a case

Blair Gibbs: blair@spyvalley.co.nz

The industry will have to absorb the cost somewhere along the supply chain

James Jones: james@starborough.co.nz

This is an election year and everyone should be lobbying the Government or local

Ivan Sutherland: ivan@dogpoint.co.nz

option here. Too many industry members are facing serious financial stress – they

Ben Glover: ben@witherhills.co.nz Peter McLeod: peter.mcleod@pernod-ricard-nz.com

Inflation has peaked, following the increase in GST last October The new tax, which will come into effect on July 1, is likely to increase to around 12 and a half cents a litre That is $120 a tonne wineries have to find from somewhere – probably growers Wineries cannot pass this added cost on to consumers It could well be the straw that breaks some wineries backs MP about the consequences of such an Excise Tax increase. Complacency is not an cannot take any more.

So get out there, write your concerns, send them to as many officials as you can, including Kaikoura’s MP Colin King.

Don’t expect that someone else will do the lobbying on your behalf, (although NZW is making strong submissions on behalf of the industry), get out there and let’s fight this proposed increase en masse.

Ruud Maasdam: ruud@staetelandt.co.nz Clive Jones: cjones@nautilusestate.com Richard Rose: kvl@silkweb.net.nz

TESSA NICHOLSON tessan@xtra.co.nz

Guy Lissaman: glissaman@xtra.co.nz

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Rainfall For the second year in a row Blenheim recorded low February rainfall. 6.4 mm in Feb 2010 and 11.8 mm in Feb 2011. In marked contrast to February 2009 which recorded 98.2 mm rain.

Met Report Table 1: Blenheim Weather Data – February 2011 February 2011

February LTA

Period of LTA

Deviation from or % of LTA

February 2010

GDD’s for: Month - Max/Min1 Month – Mean2

239.6 230.1

223.7 216.0

(1996-2009) (1996-2009)

107% 107%

223.6 210.6

Growing Degree Days Total Jul 10 – Feb 11 – Max/Min Jul 10 - Feb 11 – Mean

1087 1090.2

1005.6 1039.6

(1996-2009) (1996-2009)

108% 105%

998.8 1011.6

24.5 12.6 18.6

23.5 12.1 17.8

(1932-1980) (1932-1980) (1932-2000)

+1.0°C +0.5°C +0.8°C

23.7 12.2 18.0

Ground Frosts (<= -1.0°C)

0

0.1 0

(1932-1980) (1986-2010)

Equal

0

Air Frosts

0

0 0

(1932-1980) (1986-2010)

Equal

0

Sunshine hours Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2011

224.2

227 160 298 488

(1935-2000) 1938 1968 (1935-2000)

99%

215.3

92%

436.4

Rainfall (mm) Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2011

11.8

45 1 129 95

(1930-2000) 1973 & 1983 1936 (1930-2000)

26%

6.4

55%

47.0

Mean Maximum (°C) Mean Minimum (°C) Mean Temp (°C)

(0.0°C)

446.7

52.0

Evapotranspiration – mm

135.0

107.4

(1996-2009)

126%

96.7

Avg. Daily Windrun (km)

224.5

264.7

(1996-2010)

85%

220.0

Mean soil temp – 10cm

19.0

18.2

(1986-2010)

+0.8°C

19.8

Mean soil temp – 30cm

21.0

20.4

(1986-2010)

+0.6°C

21.6

Temperature February’s mean temperature of 18.6°C was 0.8°C above the long-term average. February 2011 was the warmest February since 2005.

Weekly average temperatures for Feb 2011 1-7 21.5 8-14 18.7 15-21 17.1 22-28 16.9 February 2011 began by being very warm in the first week, with the temperature 3.7°C above average.

Each subsequent week during February became cooler, with the final week being 0.9°C below average.

Maximum temperature The maximum temperature in Blenheim on Sunday

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6th February was 33.4°C; 9.9°C above the average February maximum temperature of 23.5°C. This was the 8th hottest day on record for Blenheim for the period 1947-2011. It was the hottest day since 3rd January 1998 which recorded 33.9°C. The hottest day on record for Blenheim is 11th January 1979 with 36.0°C. The average temperature on the 6th February was 26.2°C; 8.4°C above the average February temperature of 17.8°C. Sunshine Sunshine hours for February were very close to average. However, Blenheim has recorded lower sunshine totals than Nelson and Whakatane in both January and February 2011. To the end of February Nelson is already a massive 50.8 hours ahead of Blenheim and Whakatane is 30.8 hours ahead of Blenheim.

The Official Magazine of Wine Marlborough

Both 2010 and 2011 have had a fairly dry start to the year. Total rainfall for January and February 2010 was 47.0 mm, (49% of average) and 2011 recorded 52.0 mm (55% of average) Evapotranspiration As you are probably aware, Evapotranspiration (ET) is a calculated value. Days with high temperature, high solar radiation, high wind run and low relative humidity will record high potential evapotranspiration. It is a measure of the amount of water that is needed to keep pasture actively growing.

Total potential evapotranspiration during February was 135 mm whereas rainfall was only 11.8 mm. To keep pasture actively growing the difference between the potential evapotranspiration and the rainfall needs to be supplied in the form of irrigation. Potential ET during February 2011 was 135 mm. This is the highest monthly total for February since 1997, when records began. February 6th recorded 11.1 mm ET, the highest daily total on record. e.g. for February, 135 mm ET - 11.8 mm rainfall = 123.2 mm potential water deficit from a pastoral point of view. As grapes often have roots that go down over 2 metres into the soil they are able to extract moisture from a much larger volume of the soil profile than is pasture where roots are generally in the top 30 cm.

Soil moisture Soil moisture in the topsoil (0-35 cm) at the Grovetown Park weather station was fairly low at the beginning of February, at 19.4%. This had dropped to 15%, close to its minimum level by the end of February. Pastoral farmers will be hoping for good rainfall in March 2011 in order for adequate autumn grass growth to occur. In contrast grape growers will be hoping for dry weather, in order to prevent botrytis bunch rot developing in their grapes.

Growing Degree-Days In the Met Report from one year ago I commented about how late the phenological (growth stage) development of vines was at the end of February 2010 in relation to the previous four seasons. The fact that the 2010 season was later than normal was largely due to the cold weather in October 2009 which delayed the start of grape flowering. The temperatures from November to February 2009/2010 were all slightly above average.

In October and early November 2010 it appeared as if the current season was following suit with the

Figure 1: Growing degree-days for Blenheim: days ahead (+) or behind (-) average using average hourly temperature data and long-term average 1996-2006 The graph shows the cumulative GDD difference between the season and the long-term average total

previous season, with cooler temperatures. However, the onset of warm temperatures on 12 November 2010 and their continuation through until the second week of February 2011 turned the season around.

The red line on the growing degree day graph indicates that there were some sustained periods of hot weather over that three month period. At the end of January 2011 it appeared as if the GDD line was going to emulate the 97/98 line with a steep upwards climb during February. However, as indicated in the weekly temperature summary for February, the latter three weeks dropped the ball.

The GDD line for 2010/2011 is slightly ahead of the 2005/2006 line at the end of February. However, as I have discussed in previous articles, there is a lot more to the earliness or lateness of a season than the position of the GDD line. The phenological development of the vines was quite a lot earlier in 2006 than it is in 2011, as flowering in 2005 was early and completed in a very short time due

to hot weather. The data in Table 2 should help in the comparison of the phenological (growth stage) development of vines in the past seven seasons.

Table 2 presents the date of budburst and flowering, flowering duration and average temperatures over the flowering period for the seven years 2004 to 2010 for the Sauvignon blanc regional vineyard site at the Booker vineyard in the upper Brancott valley. Also presented are the harvest date and yield component data at harvest. I presented similar data in Met Report, Winepress No. 188 December 2009, for 4-cane pruned vines from the Squire vineyard in Rapaura. We are continuing to collect the phenological data from only the 2-cane pruned vines in each of the five Sauvignon blanc sub regional vineyards. This research work has been funded by the Foundation for Research Science & Technology as part of the programme titled “Quality New Zealand Wines”. Collection of the data in 2011 is being funded by the Marlborough Research Centre Trust.

Table 2: Date of budburst and temperatures over flowering of Sauvignon blanc at the Booker vineyard in the upper Brancott valley in recent seasons, and subsequent yield component data and harvest date: 2-cane VSP pruned vines Date 50 % budburst Date 50% flowering Flowering Duration Average temp over flowering Avg. berry weight Avg. bunch weight Berry No.per bunch Bunch No. per Vine Avg. yield per vine Harvest date

04/05 5 Oct 16 Dec 17 days 13.4°C

05/06 29 Sep 5 Dec 7 days 17.7°C

06/07 8 Oct 13 Dec 19 days 13.8°C

07/08 6 Oct 10 Dec 16 days 17.1°C

08/09 3 Oct 11Dec 17 days 15.1°C

09/10 9 Oct 20 Dec 15 days 16.8°C

10/11 13 Oct 11 Dec 13 days 17.0°C

1.78 g 118 g 67 34 4.1 kg 04 April

2.03 g 140 g 69 39.8 5.5 kg 15 March

1.68 g 84 g 51 49.4 4.3 kg 27 March

2.10 g 149 g 71 35.8 5.4 kg 20 March

1.74g 128 g 74 51.2 6.6 kg 02 April

2.1 g 182 g 87 46.7 8.5 kg 08 April

? ? ? ? ? ?

This data is from a Pernod Ricard vineyard and we acknowledge the great support that the company and vineyard management have given to our research trials.

The data in Table 2 is collected from 2-cane pruned vines in a limited number of trial bays in the vineyard. The vines in the trial bays have not undergone any yield manipulation. By having records from monitored vines that are not undergoing manipulation of shoot or bunch numbers we are then able to measure the effect of seasonal variations in the climate on the yield components.

The data highlight the marked variation in temperature that can occur over flowering in different seasons. At almost the same time as flowering is taking place in December, bunch initiation for the following season is also taking place. Cold weather over the bunch initiation period in December 2004 and December 2006 gave rise to low bunch numbers in 2005 and 2007, whereas warm temperatures in December 2005 and December 2007 gave rise to higher bunch numbers in 2006 and 2008. The arrows indicate the link between the temperature over bunch initiation and the bunch number in the following season. Warm temperatures in December 2009 should also give rise to high bunch numbers at harvest in 2011. Looking at the temperature over flowering in 2010 we would also expect a fairly high berry number per bunch in 2011. Berry sampling so far in 2011 indicates that berry weight in 2011 will be as high as it was in 2010. This is largely due to the high rainfall on 27th and 28th December 2010 just after flowering.

There is a fairly clear message that is emerging from the data so far in 2011 which should be confirmed on the research plots at harvest. Indications are that the effect of the climate this season will mean that vines will be carrying high bunch numbers, high berry numbers per bunch and high berry weight. So without any intervention to reduce crop load on vines in 2011 there would have potentially been some very high yields.

Rob Agnew Plant & Food Research

The Met Report brought to you by Tasman Crop Protection

The Official Magazine of Wine Marlborough

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Time for Integrity For years the New Zealand wine industry has been warned not to fall into the same trap that Australia has, where mass production has led to a drop in value and prices. Yet despite the warnings, we don’t appear to have heeded them. Too much fruit has resulted in too much wine – and a lot of it is going into bulk supplies that are doing our reputation no good.

In a recent issue of the Listener, former

there were vineyards being planted on

integrity of Marlborough wines and

Montana CEO Peter Hubscher decried

massive scales, with no thought about

says the region has lost control of its

what had happened to the New Zealand

where all the wine was going to go. By

international and financial value.

wine industry in the past eight years. He

2003 the industry was booming – prices

“No matter how many tonnes you grow

said the mentality of people thinking they

being paid to growers for Chardonnay

per hectare here, or how poor the quality

could make their fortune from grapes led

averaged over $1000 a tonne. Within

of the fruit, Marlborough can still never

directly to the over supply of 2008 and

three years that had halved, and now it is

produce wine as cheap as Chile. So why

2009. That in turn led to an environment

half again. During harvest this year in the

are some people going down this path?

where commodity traders were able to

Riverland there were talks of blockades

In Australia some growers are selling

take full advantage.

by growers, who were incensed they

their Chardonnay for $200 a tonne, and

“Today the successful traders are those

were receiving an average of $265 a

their Shiraz at $300. Who’s to say that we

who have no (wine industry) assets, who

tonne for their fruit this year, compared

won’t be seeing those sorts of prices in

buy wine below cost from wineries and

to $673.81 in 2002. In terms of what

New Zealand? People who are growing

growers, get it bottled and flog it off to

a grower receives per bottle of wine

17 to 20 tonnes per hectare of Sauvignon

(British supermarket chain) Tesco or

produced, it equates to 27 cents. Eleven

Blanc and getting paid $1000 a tonne

(Australian one) Coles or whoever. There

years ago the grower was receiving

may be laughing at the moment. But

will always be someone going broke

approximately 66 cents per bottle.

maybe they need to be seriously looking

or under pressure from the bank who’s

I was told only recently of a winery in

across the ditch at what is happening

prepared to sell at a ridiculous price,” he

Australia that decided to ignore their

in Australia. If they (commodity traders)

told the Listener.

own vineyards, in favour of buying from

are buying fruit over there for such low

The reality is that once prices begin to

growers, where they could purchase

prices, does anyone really believe that

fall, it is very hard to raise them again.

grapes at $80 a tonne. Why pay out

they won’t expect to buy Marlborough

And growing copious amounts to ensure

for pruning, managing and spraying,

fruit for the same price? How naive can

you get a better payout is likely to lead to

when you can buy fruit for less than the

you be?”

even lower prices in the future.

growing costs?

Cheap fruit prices result in cheap wine

A quick look over the Tasman proves this

Times are tough here in New Zealand –

prices, which automatically impacts on

point. The wine industry there received

but are they that tough? Maybe not – but

every Marlborough producer. And given

tax rebates to plant grapes back in the

that is not to say they won’t be.

the low prices being paid for fruit, a

90s. The industry was rosy, the world

John Forrest from Forrest Estate is a

grower has few options when it comes

in love with its wine and all of a sudden

staunch advocate of regaining the

to producing quality. High tonnages may

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increase the bank account balance, but it does nothing for the integrity or quality of the wine. A classic example of this is referred to in UK Wine writer Victoria Moore’s comments about cheap Sauvignon Blanc in the UK. (See page 13.)

Spy Valley General Manager Blair Gibbs says supermarkets will continue to drive the prices down, and some overseas companies were currently touring the Marlborough region dealing directly with growers.

“All they will do while they are here is force prices lower.

The future for our industry is in quality production, quality branding and investment and quality in distribution partners. That is not going to happen if we allow supermarkets to buy fruit direct.”

NZW CEO Philip Gregan has implored the industry to limit yields this year, in an effort to lift the value of wine – the economics of supply and demand.

The graph below shows the impact of the large 2008 vintage. The surplus from ’08 left the industry with stocks they were unable to sell. These stocks increased after a second large vintage in 2009. Accumulated wine led to large quantities being sold at less than profitable prices.

But given the 2010 vintage came in much lower than the previous two years and an increase in sales, (admittedly at lower than profitable prices) – the stock pile has dropped considerably. If the industry can yet again manage yields and only produce around 265,000 tonnes this year, that surplus will continue to drop.

“Effectively the surplus will be gone in a physical sense.

The pressure of supply that has given rise to low prices will be considerably reduced.”

However, if yields come in higher than the suggested 265,000 tonnes and climb towards 300,000 tonnes, the scenario is very different.

“If we produce 300,000 tonnes this year, we go sideways (given the current assumptions about sales volumes etc).

Progress halts in terms of reducing that surplus, it just stalls. That will mean continuing stress on balance sheets for everyone.”

The progress made in 2010 will end up being a small hiccough in the long term scheme of things, he warned, rather than the beginning of the road to recovery.

“If we simply harvest grapes because the tanks are going to be a bit empty because we have sold more wine, we are placing our destiny into the hands of the retailers and distributors.”

The Official Magazine of Wine Marlborough

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Cane Pruning versus Spur Pruning The majority of Marlborough’s grapes are cane pruned. But could spur pruning be an option to manage yields? Two viticulturists believe it is a viable alternative for certain varieties, but probably not for Sauvignon Blanc.

The difference between cane and spur

won’t fruit, but will instead grow just a

the pre prune, but overall the pruning

pruning has to do with type of wood laid

whole lot of leaf.”

operation is definitely simpler and slightly

down for the buds to emerge from. For

With Sauvignon Blanc being a vigorous

cheaper.

cane pruning either two, three or four, one

grower, that extra canopy can cause

“The other advantage with spur pruning

year old canes are selected and wrapped

major problems, says Brancott Estate’s

red varieties, is that all the buds seem to

onto the trellis wires. In spur pruning, two

national viticulturist Mike Insley.

burst at once because you are keeping

permanent cordons are retained and the

“With spur pruning, clusters can be

those basal buds. It’s not like cane

new growth develops from the spurs on

slightly smaller and more compact and in

pruning when the buds at the end of the

those cordons.

Sauvignon Blanc, which is a thin skinned

cane or close to the head shoot first,

Cane pruning requires a greater level of

cluster anyway, it is probably not what

leaving you with a mid cane lag. You get

man power, while mechanisation is a lot

you want. There is an increased disease

much more even bud burst with spur

easier with spur pruning. Yields tend to

potential, with the bigger canopy and

pruning, therefore more even flowering

be more consistent with spur pruning and

tighter clusters.”

and hopefully that translates into more

can be managed easier than with cane.

However spur pruning may be the way

even ripening of crop. Certainly with

So why don’t we spur prune Sauvignon

of the future for other varieties such as

Pinot Noir that is an advantage as we are

Blanc here in Marlborough?

Pinot Noir, Pinot Gris, Riesling and some

always trying to reduce that cluster to

Viticultural consultant Dominic

Chardonnay clones.

cluster variation.”

Pecchenino says there have been some

“In Pinot Noir and even Chardonnay they

Interestingly, not all Chardonnay clones

trials undertaken in the region, but the

tend to have two to three clusters per

suit spur pruning. Mike says in the early

climatic conditions in this part of the

shoot, versus Sauvignon’s one to two.”

90s he was involved in some trials on

world are not conducive to this regime.

says Mike. “It is the whole temperature

Clone 5 Chardonnay, converting it from

“Normally with Sauvignon Blanc the

regime, these varieties are more fruitful in

cane to spur.

basal buds aren’t very fruitful and at

a cooler climate. We are now putting in

“We found the basal buds just weren’t

the time the buds are going through

more areas of spur pruned Pinot Noir in

fruitful enough, so we ended up

differentiation, the weather isn’t that great.

particular. The advantage of spur pruning

converting it back to cane pruning.

Bud differentiation tends to occur from

is, it’s slightly cheaper to train staff up

Mendoza however seemed to work fine

the bottom up and when the 1st, 2nd or

and it is also more easily mechanised to

on spur pruning.”

3rd buds are differentiating, the weather

do a pre pruning. Although with quality

Dominic says if he was setting up a

in New Zealand can be very iffy. So what

blocks you still need to go through and

Chardonnay or Pinot Noir block in

can happen is you have these buds that

do a selection and thinning out after

Marlborough he would choose to train

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the vines for spur rather than

of Pinot, Chardonnay or

cane.

Riesling, it is less difficult, so

“It gives you more choices. It

long as you chose the right

has a few major advantages,

season to make the change

particularly in terms of labour

over.

input. And in terms of Pinot

“The risk is if you just leave

Noir, I personally believe the

your canes down and you

quality is easier to control

haven’t had good bud

because you are able to

burst in that season, you

target your fruit zone a bit

won’t have a nice even

tighter.”

placement of spur positions

There are some

the following season. You

disadvantages though. While

might only have say 10 or 12

it is easier to mechanise

spur positions per vine, so

pruning, there is also more

if you are missing one, you

danger of opening the

are effectively 10% down

vine up to serious disease

right from the start. If you

such as Eutypa, which is

are thinking of converting an

becoming more prevalent in

already established block,

Marlborough. (See story page

you might want to do it in

20.)

stages and gradually extend

“Because you are leaving

your cordon out to make sure

a lot more older wood on

that you are getting all the

the vine, there are more

spur positions you need in

sites for diseases such as

the correct position.”

Eutypa to enter into the vine

It will depend on the

and become established,”

fruitfulness of the buds,

Dominic says. “This normally

which is determined by

enters through a pruning

the weather conditions the

wound and if that wound is far

year before. And given the

enough back on the cordon

past five months have been

you could lose that whole

near on perfect in terms of

arm.”

With cane pruning at least you are renewing the canes every year – with spur pruning if you lose an arm, you have to re-establish it and that can take

These diagrams were sourced from Wine in New Zealand, by Caroline Courtney, published by Random House New Zealand, 2003.”

fruitfulness, Mike says you could probably take a punt on converting this winter.

“The temperatures were pretty warm through November and December, so chances are we will have a good cluster

years. The other area Mike says has to be considered, is the possible damage to

reduction pretty quickly and for some

initiation. Therefore it might be as good a

the spurs via mechanised harvesting.

time.”

time as any to be converting over to spur

“Substantial damage can be caused to

Converting from cane to spur can be

pruning – if that is what you want.”

the spurs by a poorly set up harvester,

done, but both men say ideally you make

But Dominic warns – think carefully about

particularly to the older spurs. If you start

the decision when you are planting and

it, get some advice, as while spur pruning

losing those older spur positions, you

training the block. However Mike says if

is a consideration –it’s definitely not for

can go through some unwanted crop

you are converting from two cane pruning

everyone or every block.

The Official Magazine of Wine Marlborough

03/2011 WINEPRESS

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New Technology for the Rapid Assessment of Grape Quality and Maturity MICHAEL FORSTER, ICT INTERNATIONAL PTY LTD

Wine production involves a number of steps – any one of which can affect the quality of the bottled product. For grape growers there are two critical factors – the quality of grapes and the timing of harvest.

Many methods exist to determine grape

berry weight, or the ratio of sugar

techniques but for those less gifted such

quality and grape maturity with varying

content to berry weight, to overcome

evaluations are thwart with obvious perils.

degrees of usefulness and popularity.

this problem. A variety of alternative

An increasingly popular method is

In recent years there have been

measures can be employed such as

the assessment of grape phenolic

significant technological advances that

acidity levels, the ratio of acidity to sugar

content – that is the anthocyanin and

now allow growers to instantaneously

content, malate to tartate ratio, arginine

flavonol content of grapes. But what are

and non-destructively assess grape

levels, glutathione levels or total protein

anthocyanin and flavonol and why are

quality and maturity in the field. The new

content. However for all these methods

they important for grape growers?

technologies are being used by growers

the problem remains the same: it is time

to increase productivity and quality of

consuming, costly, involves sending

grapes. This article discusses existing

samples to labs, highly variable, and the

methods for measuring grape maturity

end result can lead to miscalculations of

and then outlines the new technology that

optimal grape maturity.

is increasingly being employed.

Certain growers may even prefer to stray from these scientific methods and lend

Methods for Measuring Grape Maturity The sugar content, or Brix, of berries is a common method employed by grape growers to assess grape maturity. As grapes undergo ripening sugar content increases and observing its concentration is a measure of maturity. However sugar concentration can also increase if grapes dehydrate and therefore to only measure

their assessment of grape maturity to personal experience. Wine production, in spite of increasing mechanisation, is an art and grape maturity can be assessed by tasting, the firmness or deformability of a grape, the appearance or taste of seeds, or stem characteristics such as colour and brittleness. An experienced hand may have perfected such

Brix is not ideal. Some growers measure

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Plants, Anthocyanin and Flavonol Anthocyanin and flavonol are chemicals produced in the skins of fruits, leaves, flowers and stems that protect the plant from the harmful rays of the sun. Just as human skin produces melanin when we spend time in the sun; similarly plants produce anthocyanin and flavonol.

Flavonol is a particularly effective sunscreen often produced in leaves.

Anthocyanin also acts as a sunscreen and in addition this chemical gives plants their colour. The dazzling array of hues displayed in flowers and fruits is anthocyanin at work and there is good evolutionary reason why plants should

Methods for Measuring Anthocyanin and Flavonol in Grapes Like Brix anthocyanin and flavonol can be measured in the laboratory. However a French team of scientists have spent over 15 years researching more efficient and cost effective means of measuring anthocyanin and flavonol. Originating in the French National Centre for Scientific Research (CNRS), the equivalent of Australia’s CSIRO or Crown Research Institutions in New Zealand, the team developed an optical sensor, named the MULTIPLEX, as a real time solution for precision viticulture.

The MULTIPLEX (Figure 2) is an optical Figure 1. Anthocyanins increase in parallel with sugars in grapes. A slight decrease in anthocyanin concentration indicates optimal harvest date.

based sensor that utilises the technique of fluorescence to measure anthocyanin and flavonol as well as chlorophyll.

When a chemical is bombarded by

have anthocyanin. Colourful flowers

Anthocyanin content can additionally be

attract pollinators – the birds and the

used a measure of grape quality and is

bees especially – allowing plants to

particularly important for growers of the

undergo successful reproduction. And

finest quality of red wine. Anthocyanin

colourful fruits attract dispersers, such

content is also directly related to sugar

by certain light sources. For our purpose

as monkeys. In grapes, anthocyanin

content of grapes. Therefore, knowing the

anthocyanin and flavonol have different

and flavonol protects ripening fruit and,

anthocyanin content of grapes provides

signatures when they are bombard with

more importantly from our perspective,

information on grape quality as well

ultraviolet radiation. Knowing this, an

provides flavour to wine.

as grape maturity. The role of flavonol

instrument can bombard plant tissue

As a grape matures its anthocyanin

is less correlated however it has been

(leaves or fruit) and simultaneously

concentration increases – a similar

recognised as an important component in

measure the light emitted. The

process to the increase in sugar

overall grape quality.

MULTIPLEX has been designed for this

concentration. However the critical

Interestingly, as anthocyanin and flavonol

purpose and grape growers in Europe,

difference between monitoring

act as a sunscreen, researchers have

North America, South America and now

anthocyanin and sugar is the slight

found their overall content in Australian

Australia and New Zealand are utilising

decrease in anthocyanin content at

grapes far exceeds that found in French

the instrument to measure grape quality

optimal maturity (Figure 1). Sugar

grapes. This finding has been related to

and maturity.

concentration increases as the grape

the high incident of ultraviolet radiation in

The MULTIPLEX has many advantages

matures and then dehydrates, yet at

Australia. So not only is too much sun an

over laboratory based methods of grape

a certain point there is a noticeable

issue for humans it is an issue for plants

assessment. The instrument is battery

decrease in anthocyanin concentration.

as well.

powered and readings are made by the

light it in turn emits light and this is the process known as fluorescence. Different chemicals have unique signatures or fingerprints when they are bombarded

It is at this point that grapes are at the

press of a button. It takes seconds to

optimal stage for harvest.

make a measurement therefore a larger

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and GPS functions of the MULTIPLEX allow growers to know precisely where and when to harvest in their vineyard.

The MULTIPLEX can also be mounted onto tractors and can be used as a multitasking tool. As a grower sprays the vineyard for pests, simultaneously measurements of grape maturity can be made with the MULTIPLEX. A tool to assess grape quality is essential post-harvest when crops are being sold to winemakers. A grower can use the MULTIPLEX to quickly determine the quality of grape and such information can be used to negotiate a better price for the harvest.

Figure 2. The MULTIPLEX is a FORCE-A instrument that can measure grape quality and maturity.

Conclusion Grape growers need reliable information

number of samples can be made. An assessment of grape quality and maturity across the entire vineyard can be easily achieved. The MULTIPLEX has an internal data logger and GPS so readings can be downloaded onto a computer and the location of each sample is known.

Grape growers in Europe and the Americas often use the MULTIPLEX to map grape maturation across the entire vineyard (Figure 3). It is well known that grape growth is not uniform in a vineyard.

Grapes in one part of the vineyard may

on grape quality and maturity in order to produce the best quality grapes.

Increasingly, phenolics (anthocyanin and flavonol) concentrations in grapes are recognised as a reliable and accurate indicator of grape quality and maturity. The MULTIPLEX is a portable optical sensor that can quickly measure anthocyanin and flavonol concentration in the field and map grape quality and maturity across the vineyard. For further information please visit www. ictinternational.com.au.

be ready for harvest whereas grapes in another part may need a few more weeks of growth. The data logging

Michael Forster Ph.D (UNSW) is a plant and soil ecologist with over 10 years research experience. (email: michael@

Figure 3. The MULTIPLEX has an inbuilt GPS which allows growers to map grape anthocyanin content across the vineyard.

Decisions on where and when to harvest can be made more precisely with such information.

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ictinternational.com.au)

Could New Zealand Revive Chardonnay in the UK? Victoria Moore has been writing about wine for the Telegraph Media group since 1998. In all that time, while friends and associates have requested tips on the best wines to buy – not one single person has ever asked her for a tip on Chardonnay.

“There is still an issue with the word Chardonnay. It keeps being wheeled out like an old man in his bath chair.

And I think people are a little bit nervous about it. I have never been asked for a Chardonnay tip. Never! They might ask me for a recommendation for a white Burgundy, but they will never ask what a good Chardonnay is.”

It is something she would like to remedy and believes New Zealand wines could help restore the image of the variety.

“When I first set out to look at New Zealand Chardonnay, I thought maybe I could sell it to people as the new Chablis.

But then I tasted some and I thought, no you can’t, they are nothing like each other. But I did think New Zealand could be a way to get people thinking about Chardonnay.”

She says the freshness of our wines is already well known, and far removed from the Chardonnays of the past.

“They got put off because of the heavy, vanilla, oaky, barbecued banana taste.

People want their white wines to be fresh – Chardonnay didn’t use to provide that.

“New Zealand is lucky, because it has created a very strong brand for itself. You

have done it so well; you have created an idea that New Zealand produces quality wine, full stop. Off the back of that, with the trust you have, you should be able to sell pretty much anything, Chardonnay included.”

She says the brand New Zealand cannot be underestimated when it comes to our wine.

“Everyone I know feels very comfortable with New Zealand and there is definitely that level of trust there. I find that absolutely unbelievable. It is an amazing thing to have.”

However some of the bulk wines are breaking down that trust level.

“There have been some very dodgy Sauvignons floating around in the supermarkets in the last couple of years and that is damaging. I know a lot of people who have gone to Tescos and picked up that five pound bottle of Sauvignon Blanc from New Zealand that has been shipped in bulk from lots of different producers and bottled in the UK, and they have been very disappointed in it. That makes me tear my hair out because you can see the damage being done.”

Her own mother was given a bottle of Marlborough Sauvignon Blanc, which initially she was extremely excited about.

“She knew enough about wine to know it should be a really good wine.”

But when her mother tasted it, she disliked it intensely, as did a number of other people who had tried the same wine.

“And my mum is a typical consumer. She knows the Marlborough name, knows New Zealand and she has a huge trust in both names. And she had a bad experience and immediately, something is punctured. I just think it is such a shame, because I always compare Marlborough Sauvignon Blanc as a brand like Champagne. It is something people will go out and spend 10 pounds on it.

They don’t think about how much they are paying for their wine, like they do with everything else. They go, ‘I’m buying New Zealand Sauvignon Blanc,’ and immediately it is a different transaction. It is such a magical thing to have created, that it’s a huge shame to destroy it by shipping it in bulk.”

Never a truer word spoken!

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Dwayne Ternent – Wither Hills Vineyard Manager

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Generation Y-ine Dwayne Ternent It was the toss of a coin that determined

about $600 a week. But I had some

But given he hadn’t been too keen on the

Dwayne Ternent’s career choice.

friends in Christchurch too, so I had

sciences at school, the chemistry papers

Heads he would take a job at the local

thought about heading down there for

really pushed him to the limit.

freezing works. Tails he would head to

work. In the end Christchurch won out.”

“It was like learning a different language.

Christchurch and look for a job down

While he found part time work over the

As soon as you start falling behind, you

there.

next six months, he was also in contact

can’t play catch-up. The other paper that

Tails was the winner on the day and

with some of his close friends from school

was really difficult was statistics. In the

Dwayne left Marlborough in search of

who were studying at university. Unsure

first two tests I got the lowest marks in the

better things. Quite a gamble really, given

quite why, he decided to have a closer

class of about 120 people. I was freaking

he had no real idea of what he wanted to

look at what Lincoln had to offer.

out, so I started going to tutorials and a

do, other than to work outside.

“I was working in a market garden at the

friend who was doing engineering who

Born and bred in Marlborough, he

time but wasn’t really enjoying it. I was

had done a similar paper gave me some

knew he wasn’t suited to an indoors

interested in wine, or at least in drinking it

tutoring. I ended up getting an A.”

job. Despite having grown up in the

and I had some friends who were doing

It was no small feat, but one he puts

heart of Springlands, with no links to

the polytech course here in Blenheim.

down to pure stubbornness and the fact

the rural sector, he knew he wanted to

They were often talking about the course

he was paying to be there.

work outside, preferably in some form

and that got me thinking about wine in

“I didn’t want to end up paying for

of horticultural job. School holiday jobs

general. But I was also quite keen on the

another year just because I had failed a

had determined that for him. They had

horticulture side of things.”

paper, I just had to get stuck into it.”

all involved hay baling, truck driving,

Despite being initially put off because

From the outset he knew he wanted to

or other physical jobs that suited his

of the need for sciences in all the

focus on the viticultural side of the wine

lifestyle. Quick to admit he had very little

horticultural type courses, Dwayne forged

industry – not the winemaking. Again it

interest in school, with the exception of

ahead. He chose to enrol in parks and

was because of the outdoors aspect.

rugby, he didn’t deem himself any great

recreation.

Winemaking to him seemed limited in

scholar.

“To be honest I was thinking more

providing that ability. But that aspect of

He ummed and ahhed about undertaking

towards eco tourism. But I started the

the course did mean he ended up having

a trade and even went as far as Sydney

Parks and Recreation paper and within

a far better understanding of the industry

to become a builder’s labourer. Neither

a few months, realised it wasn’t me. I

as a whole.

the big city lights or the work endeared

wasn’t enjoying it and it wasn’t what I

“It’s very important that you understand

itself to him, so Dwayne came back to

wanted to be doing long term. I only did

what is happening in the vineyard will

Blenheim to rethink his future. That was

that for a semester and then I changed to

affect what happens in the winery. Role

where the toss of the coin came into play.

viticulture. Luckily I could cross credit a

reversal, I think it is also important for

“At the time the freezing work job I got

couple of papers over, so it didn’t put me

winemakers to understand how important

offered was pretty good coin for someone

back half a year. I didn’t look back from

the vineyard is. Our slogan here has

who was only 18. All of a sudden I was

then.”

been ‘Created in the Vineyard,’ and I

being offered a job that could earn me

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still believe that. The wine is made out

with him, running me through what they

dropped in the deep end and for me it

there, that’s the quality. No winemaker

were looking for. One thing he said to me,

was a sink or swim type scenario.”

can make poor fruit ten times better, they

which I’ve never forgotten, is; ‘Remember

Excuse the pun, but with the Rarangi

need to have good fruit to start with.”

just because you are a cellar hand, it

vineyard so close to the ocean, it was

Set on his path of viticulture, Dwayne

doesn’t mean you are not important.

very much a sink or swim, not only for

spent his summer holidays working as

Who’s making the wine? You guys in the

Dwayne, but also the Marris’s. There was a lot of comment at the time, that the

a vineyard hand at Wither Hills. One of the jobs he was tasked with was planting the vineyards at the back of the winery itself and a block at Ben Morven.

“I was planting and wire running, wire lifting, bud rubbing – all the menial jobs. But in saying that I understand how it works now. I think that is another important part of viticulture.

You have to understand how to do the jobs and how hard they are. You can’t jump up and down and say someone’s not working fast enough if you haven’t experienced how hard it

“It was a nightmare to be honest. At one point we were hand watering 200 acres (80ha) of grapes, because we didn’t have the water rights.”

land wasn’t suitable for grapes, with salinity being a major concern. But it didn’t deter the Marris’s. Although the ensuing battle for water rights nearly did everyone in.

Starting work in 2002, he helped plant out the first vines, a total of 32 hectares of grapes. In the next year another 50 hectares were planted – and the water right battle was on-going.

“It was a nightmare to be honest. At one point we were hand watering 200 acres (80ha) of grapes, because we didn’t have the water rights. We had

is to do the job yourself.”

four old converted crop liner sprayers,

It is just one of those ironies of life,

two were in use, the other two were

that he would help plant vineyards for a

cellar are making the wine; you are doing

filling up. We had people walking along

company that he would end up working

all the work for it.’ It was quite cool.”

behind with the hoses. There were two

for later in life.

Following the vintage and while

lines on each side of the tractor, two

“Yeah, it is quite nice now, seeing those

holidaying in Sydney, Dwayne heard from

tractors going all the time, hand watering

blocks that I helped plant 10 or so years

friends back in Blenheim that John and

– about 10 hours a day, for about 60

ago.”

Brent Marris had bought a large tract of

hours a week. It was flat out. We were

After completing his course at Lincoln he

land out at Rarangi, with the intention

carting water from the Wither Hills winery

took some time off to travel to Australia

of planting a new vineyard for Wither

in 25,000 litre water tankers out to the

and undertook a vintage in the Clare

Hills. Having already worked for John,

vineyard and filling the tractors up from

Valley.

he decided to send an email inquiring if

them.”

“I didn’t know too much about wineries

they needed a leading hand or assistant

As is typical in Marlborough those

here in New Zealand, so it was definitely

manager for the site.

summer months were warm and dry – to

interesting. That was where I got a few

“They gave me the assistant manager’s

the extent Dwayne and probably the rest

fundamentals drummed into me. They

job, but I had a bit of luck. The person

of the staff were literally praying for rain.

had this assistant winemaker at the time

they had employed for the vineyard

“When we were just starting to get under

and he took me under his wing a bit. He

manager decided at the last minute not

the pump, we would get a little bit of

was encouraging me to grab a glass

to take the job, as his wife wasn’t keen to

rain that would give us a bit of breathing

and come round and taste some tanks

move to Blenheim. So I ended up being

space. But it didn’t last for long. But it just

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goes to show you how little water young

However Wither Hills has continued with

time behind a computer than he would

vines really need.”

the development of the area, with support

like, there is something about the

The worst part of it all for the workers,

from BioFund and the MDC. More

seasonal variation of viticulture that really

was seeing all the irrigation pipes laid

than 3000 natives have been planted

appeals to him.

out, but unable to be used.

in the area, and currently there are 50

“That’s what keeps you on your toes a

“Then we got a small water right for the

hectares of wetlands within the vineyards

bit. No year is ever the same as the last,

block drawing out of the shallow aquifer

themselves.

in fact there is no year that has been

and we were trying to share it among the

Having been there since the vineyard

the same as any other in the whole time

vines. But it was harder to share around

was first developed, there is a lot of

I have been out there at Rarangi. I also

as we kept increasing the plantings every

satisfaction for Dwayne when a Rarangi

love the busy times. If I’m not busy I get

year. Now we have 400 acres (160 ha),

single vineyard wine is acknowledged

bored. So if I had to say what time of year

and the full water right wasn’t given until

with a gold medal either here or

I liked most, it would be that December/

about 2007.”

overseas. Even more so when the wine

January period when there is so much

What’s more the soil at Rarangi didn’t

picked up a trophy at the Royal Easter

going on. Then veraison and of course

provide any favours in terms of water

show.

harvest when we are just flat out.”

retention. Dwayne says the best way

“We all take a bit of personal pride in

So going back to that day when he threw

to describe it, is to say it is just like the

those acknowledgements. And for all

a coin in the air and waited for it to twist

beach itself.

of us that work out at Rarangi it’s nice

and turn before he made a life changing

“You go through a top soil of about 200

to see the Sauvignon Blanc end up as

decision, would he have done anything

mm of reasonably high organic matter

a single vineyard wine, not as a blend.

different?

into straight gravel, just like what is on the

We’re about to release a single vineyard

“I look back now and imagine if I had

beach.”

Chardonnay from out there too, so that

taken the job at the works – where would

Because of the high water table in the

will be pretty exciting.

I be? I would probably be a vineyard

area, the winter months are exactly the

“I was lucky enough to get invited up to

worker. Instead I am a vineyard manager.

opposite – the vines end up sitting in

Auckland when the wine won the trophy.

Can’t do much better than that.”

pools of water in places.

That was really cool – there’s not many

“The last two winters we have had major

gardeners that get to go to those sorts of

ponding, in fact I have had guys pruning

events.”

in waders. You could jet ski down the

As the vineyard manager, he deals with

rows, that is how deep the water is.”

nine permanent staff. That in itself has

That high water table does however

probably been the biggest learning curve

ensure the native planting undertaken

of all for him – up there with learning and

by the company has thrived. Much of

understanding chemistry.

the area was originally a wetlands, which

“It’s something they never teach you at

over the years has been decimated

university, but you have to be able to

by livestock. As part of the resource

work with all sorts of people. You have

consent to draw on the shallow aquifer,

to be able to motivate them and get the

the company was required to replant an

best out of them. I think that would be the

area of the wetlands. Once the consent

biggest achievement for me, learning to

came to draw on the deeper aquifer,

be able to do that.”

that requirement was no longer valid.

While these days he may spend more

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Wine Festival 2011

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Eutypa Eutypa dieback is caused by the fungus Eutypa lata and is becoming more prevalent in Marlborough as our vines get older.

So what are the causes and how can you minimise the effect?

Eutypa is nothing new. It has

market, and even using tree

been recognised for more

paint to cover large wounds isn’t

than 60 years and is found in

likely to be successful.

every winegrowing country in

“Those paints tend to crack and

the world. While it hasn’t been

that’s all the spores require to

a major cause for concern in

gain an entry into the vine.”

Marlborough in the past, as

Choosing when you prune is

our vines get older there is far

the best deterrent according to

more risk of it impacting on

Dominic. He says you should

economic returns.

never prune in the rain or before

The “dieback” label is self

a period of forecast rain. And

explanatory, as Eutypa causes

big cuts should be deferred until

just that effect. Once the

later in the season.

fungus gets into a vine, it will

“One of the things we are

impact on leaf and fruit growth,

seeing now, is growers are going through their vineyards

eventually killing the vine if it isn’t removed. (See photo.)

easily be removed before causing too

with small chainsaws and cutting out a lot

Viticulture consultant Dominic

much damage. If it shows up close to the

of old wood, or portions of heads where

Pecchenino says the fungus enters the

head you can cut the bad wood out and

the vines have got out of shape. If they

vine through a wound, in wet or damp

rejuvenate the vine. If you leave it though

do that at the wrong time of the year they

conditions. Those wounds are normally a

it will spread eventually into the trunk and

are making some pretty big wounds and

result of pruning, which is why older vines

the only remedy then is to remove the

those wounds are very susceptible to

tend to be more susceptible.

entire vine.

Eutypa strike, which is going to cause

“As the vines age, the bigger the cuts

The signs are obvious in both the shoots

a lot of problems later on. The earlier

you are making at pruning time, which

and the leaves. Shoots tend to be stunted

you prune, the longer your vines are

leaves a greater area for the spores to

and often only appear on part of the vine.

susceptible. But if you prune say two

get into the vine. It’s not a latent infection

The leaves are small and pale and the

to three weeks before bud break, when

that stays in the plant, it’s something

fruit if it initiates is likely to shrivel and

you have bleeding in the vine, you may

that has happened that winter and it can

drop, or else be much smaller than fruit

diminish the risk. That bleeding is just

show itself very quickly. In young vines

on unaffected shoots. It is only when

osmotic pressure, because the ground

it will show up the season after pruning.

you cut through a cordon or trunk that

is so wet and it’s pushing the sap up

Older vines it might take a year or two to

you can see what is referred to as the

through the xylem. That’s a good time

get to a point where it shows up on the

wedged shape dead wood. (See photo

to make a big cut on the vine because

plant.”

2.)

if a Eutypa spore lands on the cut the

If it is showing in just a cane, then it can

There is no preventative spray on the

osmotic pressure will push it out. But if

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you do those big cuts in June and the spores land on it, it has a fair bit of time to work its way into the plant.

“I think it is a disease we need to watch and we need to be aware of it.”

He says the best time to be noticing if there are signs of Eutypa is right now, prior to harvest. Any dieback or stunted growth will show up clearly and can be easily removed before spreading into the rest of the vine.

“I would advise all growers to get out there now, walk among the vines, take a close look. Because now it the time when all diseases and maladies are going to show up.”

FOR QUALITY HARVESTING WITH EXPERIENCED STAFF

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Suppliers of

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Grant Cathcart

Phone 578 6580 / 0274 441 404

Phone 03 313 8339 Fax 03 313 3767 Mobile 021 511 460 Email: roundwood@mcalpines.co.nz

41 St Leonards Road, Blenheim

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Marlborough Success – Langlois Vine Stripper and Shredder Four years ago the Langlois vine stripper was just an idea mulling around in the head of engineer Walter Langlois. Now in 2011, dozens of the machines have been built and sold not only in New Zealand, but throughout the world.

It all began back in the mid 2000’s when Walter and wife Tracy bought a small vineyard block just out of Renwick. The couple did most of the maintenance work themselves, including the back breaking job of stripping.

For Walter, whose background is in electrical engineering and machine repairs and servicing, the physical aspect of stripping played on his mind.

“I was surprised at how much effort it took, that’s for sure. I looked at our vineyard which is only 5acres and thought, I don’t what to be doing that every winter. There has to be a better way.”

A bit of research showed there was no machine anywhere in the world that took the hard work of stripping out of the equation. So Walter spent a few days wandering around the vineyard, manually trying a variety of methods to strip the canes. It wasn’t until he stood on a ladder and pulled the vines out from above, that he realised what was needed - a pinch arrangement that would operate from the top, grabbing the cut canes and dragging them upwards.

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Given his background it wasn’t long before Walter began experimenting.

Using some DC motors and a couple of tyres he rigged up a system that could fit onto a tractor, where two wheels running simultaneously against each other dragged the cut canes up.

That was the beginning of the Langlois vine stripper. The very first trials saw a 50% success rate, in terms of the amount of cane that was mechanically stripped.

Fine tuning the system, that success rate rose to 95% and then 100%. It was time to begin showing the prototype to the industry itself, to see what interest there was.

Despite knowing he was on the right track, Walter says he was initially surprised at the response. Although in hindsight it isn’t surprising, given the Marlborough wine industry had for years been under threat of not having enough workers to complete the pruning across the region. It has to be remembered this was 2007 – the halcyon days, where more and more vineyards were being developed. The timing couldn’t have been better for a form of mechanisation

The Official Magazine of Wine Marlborough

that would not only remove the necessity for workers, but would also cut costs.

At the time of the Langlois’s trials, the cost of stripping a vine was somewhere between 27 cents a vine and 55 cents.

Mechanically stripping promised to drop that cost phenomenally. A tractor with a stripper attached, could strip a hectare of wines, in around 1.5 hours, And the estimated cost per vine at the time was just eight cents. It’s not hard to understand why so many people were interested in the machine.

But Walter wasn’t completely satisfied.

The major concern to him was the mess the stripper left behind. The canes being stripped were being fired out behind the tractor and left lying in between the rows.

He decided it would be much better if the canes could be mulched in some way before being discarded back onto the ground.

So while the orders were coming in for the stripper in 2008, he began working on a mulching system. The biggest issue with that was the fact no tractor had sufficient oil flow to power a mulcher and a stripper. So back to the design

board where a hydraulic power unit was developed, able to be attached to the rear of the tractor. It provides the power, without having to draw on the tractor’s hydraulics.

By 2009 Walter and his team had come up with a design that pulled the canes upwards via the two tyre pinch system, fed them into a shredder which spat the remains back onto the ground. Doing it all at once means there is no need to go back over the rows with a separate mulcher – a saving in fuel and time.

The response from the industry was immediate and a number of large wine companies, such as Pernod Ricard, Delegat’s and Constellation were quickly converted to mechanisation.

Given by far the majority of Marlborough’s vines are cane pruned, the Langlois stripper and shredder were developed with this form of pruning in mind.

But Walter could also see the potential for other countries, where spur pruning takes place. A circular blade can be adjusted to operate above the spurs, cutting all the canes, which are then lifted and shredded.

The first exports of the machine were to Australia, in 2008. Six in total were shipped over. Walter believes it is a market that will grow in the future, but given the difficulties facing the industry over there, it hasn’t been as big a market as originally hoped.

Offsetting that though, the North American market is showing potential.

“But their growing style and their trellising is quite hard to put a mechanical beast into. Because they have been growing for so long, the trellising is pretty bad,

Walter Langlois and the stripper/shredder that has garnered international attention.

the wires aren’t tight and they tend to do deficit irrigation which affects the canopy growth. We need a high canopy for the machine to pick up the canes and in many places, especially in California, the growth isn’t substantial enough. But in Oregon we have found a market, as they tend to do a lot of cane pruning there.

And we do have a machine in California undergoing trials at the moment.”

America has always been able to rely on manpower when it comes to vineyard work, hence the lack of mechanisation there in the past. But with the crackdown on illegal workers and the increase in the

minimum wage, Walter believes the demand for machines that can take the place of humans, is about to grow.

Having signed on with a dealer on the West Coast of America, the potential for future sales is high. The same in Europe, where Langlois have signed an agreement with Collards in France to manufacture and distribute in that part of the world “They are going to make changes to the machine so it will be suitable for use in these very old vineyards, that quite frankly are even worse than they were in America. The latest is they have just sent a machine to Austria and it has a lot of modifications, so we are waiting to see if it works up there. There is also a machine in Italy, one in France and another in Germany. So with all those different ways of growing, we are going to take stock of what they are doing. We will pool all the information from the guys in the States and Europe, and will see how we can put all those ideas into the one machine, which hopefully will be able to go into a lot more international vineyards.”

The Langlois story is one of perseverance and Marlborough ingenuity. From very small beginnings, both Tracy and Walter have developed a company that is attracting international interest.

And the machines are not only being designed here, they are being built here in Marlborough – making the Langlois stripper/shredder a true regional success story.

The Official Magazine of Wine Marlborough

03/2011 WINEPRESS

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23

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03/2011 WINEPRESS

The Official Magazine of Wine Marlborough

The Screwcap Initiative – 10 Years On

BY BELINDA JACKSON

As we peruse today’s crowded wine shelves, it is difficult to ignore the proliferation of screwcaps. With over 90% of New Zealand wine now sealed this way, the eradication of cork and other closures in the local wine industry is in sight.

The impetus for change arose from the New Zealand Screwcap Wine Seal Initiative established in early 2001, following the brave move to screwcaps

by Clare Valley winemakers disillusioned with cork’s inconsistency ruining their fine Rieslings.

New Zealand isn’t alone, with global interest in screwcaps also expanding rapidly in the last ten years with wine producers, wine trade and wine consumers unable to disregard the compelling research confirming them as the superior wine closure. Of the seven billion wine bottles sealed worldwide each year, it is suggested the number using screwcaps has grown from an estimated 100 million ten years ago to almost three billion this year. While traditionalists may still be reluctant to embrace them, there is now plenty of scientific evidence that indicates money spent on wine sealed with anything but a screwcap is a game of risk.

From a scientific perspective, the Australian Wine Research Institute proved screwcaps to be the superior wine seal by confirming what many had known for some time – that cork was inconsistent as regards oxygen ingress and that synthetic closures (with the highest permeability) were only suitable for wines destined to be drunk almost immediately.

Peter Godden, AWRI’s Group Manager said, “The biggest issue for any form of cork closure is variability - the wines sealed with screwcaps were extremely consistent bottle to bottle and no other closure achieved results even similar.”

An activity demonstrating screwcap’s superiority, and cork’s inferiority, was undertaken at the London Wine Trade Fair in 2002 when the NZSCWSI showed to what extent cork could contaminate wine. As John Belsham of Foxes Island explains, “We ran a very simple trial of putting corks into glasses of acidified water. There was a varying degree of colour and flavour taint in all of them, except one - the glass containing no cork.” This simple yet very graphic experiment clearly demonstrated cork’s unsuitability as a consistent and neutral wine closure.

For those doubting the aging ability of wine under screwcap and who believe wine requires oxygen to mature, much research has been conducted that concurs with Professor Emile Peynaud, a French oenologist and researcher credited with revolutionising winemaking in the latter half of the 20th century. He explained, “It is the opposite of oxidation, a process of reduction, or asphyxia by which wine develops in the bottle.”

James Halliday, one of Australia’s leading wine commentators agrees: “Looking back over the last decade of the NZSCWSI (and the similarly timed all-important move to screwcaps by the Riesling makers of the Clare Valley) my only regret is that the migration to screwcaps did not occur ten years earlier. Many of the wines in my cellar would be in far better condition had this occurred then”.

Matthew Jukes, author and wine writer for the UK’s Daily Mail is confident that acceptance is now a given. “Nobody blinks these days in restaurants when a sommelier unscrews a bottle – and the sommelier is delighted too, because he knows that he won’t have to run back to the cellar to get another because the first one’s corked!”

For the consumer, the significant efforts of research facilities, wine producers and closure companies, not to mention the huge impetus created by the New Zealand Screwcap Wine Seal Initiative have ensured quality wine has never been easier to purchase. With so many bottles vying for space on those congested shelves and still much uncertainty about how to choose, at least those sealed with a screwcap can provide assurance that the wine is exactly as the producer created it.

The Official Magazine of Wine Marlborough

03/2011 WINEPRESS

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Employers, the Countdown Is On

BY HEATHER BATTERSBY OF BATTERSBY HR CONSULTING

No, not to the Rugby World Cup – although that’s certainly worth counting down to - but to upcoming employment law changes.

Not nearly so exciting, but if you’re an employer, possibly more important.

Changes to the Employment Relations

treated unfairly’. The Act will set out

will double for employers who don’t

Act & Holidays Act from 1 April

the minimum requirements of a fair and

comply with these requirements - for

Extension of trial period

reasonable process.

employer individuals an increase

The option to use a trial period (up to 90

Reinstatement to a position will no longer

from $5,000 to $10,000 and employer

days) will be extended to all employers.

be a primary remedy when an employee

companies from $10,000 to $20,000.

New employees who agree to this (in

wins a Personal Grievance case Written employment agreements (1

writing via their employment agreement) Cashing up one week’s holiday pay

July)

An employer and employee may agree

Whilst it is currently a requirement

to ‘cash up’ the fourth week of annual

for every employee to have a written

leave but employers cannot request

employment agreement, employers will

employees to do so.

now be required to retain a signed copy.

Leave entitlement calculations

Perhaps staff have been with you many

Where it is not practicable to determine

years and there’s nothing in writing? You

an employee’s relevant daily pay or

will need a copy of their working terms

where daily pay varies within the pay

and conditions on file.

period, an employer may use the new

Obviously there’s more to these changes

“average daily pay” calculation. Payroll

than can be written about here. Before

Test of justification for dismissals

administrators will no doubt breathe a

taking any action that may affect an

A small but significant change. The

sign of relief.

employee’s employment, employers

may not bring a personal grievance for unjustified dismissal if they are dismissed during the trial period.

BUT – employers should exercise caution. There are still procedures to be followed before you dismiss anyone at any time. It’s not just a case of letting them go without notice, or of firing them.

Please take professional advice BEFORE you take any action at all.

test of justification for dismissal will be changed from what a reasonable employer “would have done” to “could have done” in all the circumstances at the time the dismissal or action occurred.

The Courts may not find a dismissal or action unjustified if there was only a ‘minor’ flaw in the process followed, or ‘did not result in the employee being

should seek professional HR advice Proof of sickness or injury An employer will be able to require an employee to provide proof (under certain circumstances). This should reduce the number of “sickies” taken, as employers will no longer need to have reasonable grounds to suspect that the sick leave is not genuine.

Maximum penalties for non compliance

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03/2011 WINEPRESS

The Official Magazine of Wine Marlborough

before they act.

If you’re thinking you should get all employees on written employment agreements or using the new trial period, this may be the ideal time to review your arrangements. How about a free HR health check of your current documentation?

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

To have your event included in next month’s calendar please email details to tessan@xtra.co.nz

MARCH 19

Royal Easter Show Wine Awards – Auckland

19

Havelock Mussel Festival – Havelock

27-29

ProWein International Trade Fair – Dusseldorf Germany

APRIL 2

Forrest Estate Grape Ride – details at www.graperide.co.nz

11-15

Decanter World Wine Awards 2011 judging – London

12

New Zealand Wine Fair – Beijing

14

New Zealand Wine Fair – Shanghai

MAY 17 – 19

London International Wine Fair

19

Decanter Wine Awards announced

JUNE 1:

Pinot at Cloudy Bay – bookings phone Janine Carter +64 3 520 9197

19 – 23

Vinexpo 2011 – the 30th event held – Bordeaux France

NOVEMBER 6 – 10

The 6th International Specialised Conference on Sustainable Viticulture; Winery Waste and Ecologic Impacts Management – Convention Centre - Blenheim

wine people are our business

The Official Magazine of Wine Marlborough

03/2011 WINEPRESS

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27

News from Home and Away Sheep Measles and Vineyards

Big Win For Jackson Estate

where it grows a sherry like flor, that

This may seem like an unusual subject

The 2009 Stich Sauvignon Blanc has

accounts for its potential to last centuries.

– but given how many vineyard owners

taken out the White Wine of the Year

What’s more it may actually be alright

are now choosing to run stock, it is an

award in Finland, blitzing the rest of the

to drink, if the buyer dares to take the

important one. Every year in winegrowing

competition, by winning not only the blind

top off. Apparently a bottle sold in 1994,

regions, lambs grazed in vineyards are

tasting, but also the Reader’s Choice.

was declared by a panel of experts as

processed with high levels of sheep

It’s not the first time the Finnish have

“excellent” when tasted .

measles. This infection does not affect

fallen in love with Jackson Estate wines,

humans, but it causes unsightly cysts

as the company won the same award

which lodge in lamb muscle tissue.

back in 2006. But they are the only winery

Dan Lynch, project manager for Ovis

to ever win the prestigious award twice.

The end result is if a lamb is infected, the carcases are downgraded at slaughter.

So how do you prevent it? Well, it’s quite simple. Do not allow dogs to run free in the vineyard if you are going to have lambs grazing. The parasite responsible for the cysts is carried by dogs, with sheep acting as the secondary host.

One dog can shed as many as 250,000 eggs a day in their faeces, so pasture contamination can build up very quickly.

Eggs can survive on pasture for up to six months.

It’s well known that the Chinese have a certain love affair with French wines.

They have become the single largest

Management says lambs have no immunity whatsoever to the infection.

China heading into France

ProWein International Wine Fair

bidding nation at wine auctions, when it

ProWein has become Europe’s most

comes to Bordeaux and Burgundy. And

important international wine fair, attracting

they are one of the largest importers of

in excess of 36,000 visitors annually

French wine in the world. Now they are

from across the globe. New Zealand

beginning to make inroads into French

Winegrowers believe it is vital that they

winemaking as well. Just recently a

continue their presence at this fair. It

state-owned Chinese conglomerate

is being held in Dusseldorf, Germany

bought a 49 acre chateaux in Bordeaux,

from March 27 – 29. For the second year

with the sole intention of exporting all

New Zealand will be participating along

the production back to China itself. The

with California, Chile, South Africa and

company is also planning on buying

Argentina in the New World Alliance

extra fruit from growers in the region.

seminar area. For more details visit; www.

Locals are hoping the huge investment

nzwine.com

will help lift the flagging economy and are predicting even more buy ups from

It is not unusual to see pruners and

High Price Paid for VERY Old Wine

workers bringing their dogs on to

While we are lamenting the fact that wine

vineyards and letting them roam. Many

prices tend to be falling, one bottle of

would be totally unaware of the potential

wine recently sold for an amazing 57,000

risk to the lambs that are or about to

Euros. What’s more the wine was 237

graze on the property. Mr Lynch says a

years old. The wine was made in 1774 in

vineyard that intends bringing in stock to

the eastern French region of Jura, from

graze, should have a policy of no foreign

the savagnin grape, a variety not found

dogs allowed during the year to minimise

in many places outside of Jura. Labelled

the risk of infection to grazing lambs.

a yellow wine, it is aged in oak casks,

Chinese corporations.

classifieds CLEARANCE SALE: Plasmac 13 : 16mm dripline irrigation flushing taps any quantity $3 each. Top-up keg couplers, 5m hose & tap gun $350 set. Wine + lees filter, Velo 40 plate $6750 Contact Romac 021 503 166

Disclaimer: The views and articles that are expressed and appear in Winepress are those 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.

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03/2011 WINEPRESS

The Official Magazine of Wine Marlborough

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