Winepress - October 2012

WINEPRESS Issue No. 219 / October 2012

Making Compost

Rothschilds in Marlborough

Canopy Management

Why Fertilise?

Photo: Jim Tannock

The Official Magazine of

www.wine-marlborough.co.nz

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In this issue...

Regulars

Features

3

8

4 7

Editorial Tasman Crop Met Report

Marketing Matters

16 Generation Y-ine 26 Wine Happenings

11

From Home and 27 News 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

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.

Can You Tell The Difference?

Wine producing countries throughout the world have tried to emulate Marlborough Sauvignon Blanc. Some are coming very close to our style, so much so that many drinkers cannot tell the difference between Chile and Marlborough. Phil Reedman MW says Marlborough now has to promote itself even more than in the past.

World Giant Buys into Marlborough

Arguably one of the most famous names in the world of wine, the Rothschild family have bought 26 hectares of land in Rapaura.

They are about to launch their first wine, a Marlborough Sauvignon Blanc, in partnership with Craggy Range.

19

Making Compost

23

Canopy Management

p16

p19

Brad Tiller from Isabel Estate shares his experiences of making compost out of grape marc.

By using a by-product of the industry you can help improve soil conditions, while also recycling.

How does the removal of leaves from the vine impact on the fruit and the final quality of the wine? Brian Jordan from Lincoln University has discovered leaf removal from Sauvignon Blanc vines does cause inevitable changes within the berry skin.

p27

The Official Magazine of Wine Marlborough

10/2012 WINEPRESS

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From the Editor

Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Editor: Tessa Nicholson 16 Bank Street Blenheim T: 021 709 571 E: tessa.nicholson@me.com If you wish to make contact with any member of the Wine Marlborough Board, the following are their email addresses.

Dominic Pecchenino: nzyanks@xtra.co.nz Blair Gibbs: blair@spyvalley.co.nz James Jones: james@starborough.co.nz Ivan Sutherland: ivan@dogpoint.co.nz Ben Glover: ben@witherhills.co.nz Ruud Maasdam: ruud@staetelandt.co.nz Clive Jones: cjones@nautilusestate.com Guy Lissaman: glissaman@xtra.co.nz

A few weeks back, the news emerged that a cooperative of growers was being formed here in Marlborough. More than 50 growers are believed to be interested in joining up, and plans are already underway to have the company set to go in time for next year’s vintage.

The idea isn’t new, with many major international brands originating from cooperatives formed by producers. Think along the lines of SPC, IXL and Golden Circle. All began life as a small Australian cooperative and were eventually sold off. In terms of New Zealand wine though, the move to forming a grower based cooperative is a more recent trend. In Gisborne, on the back of Pernod Ricard pulling out of the region, GroCo was established. It hasn’t been an easy road apparently, but the co-op is now beginning to provide returns to its members. In Hawkes Bay an owner-operated grape grower cooperative is currently being established, in an effort to boost farm gate returns.

Which is what is happening here in Marlborough. The 50 or more growers involved in the formation of this region’s first wine cooperative want to return profitability back to the grower, following on from three years of tough times.

Is this the way of the future then – that growers fed up with falling prices – take back control of their destiny? The issue was touched on at the recent Bragato conference, with Rabobank’s Marc Soccio saying there are pros and cons and members need to go in with their eyes wide open. They are inherently difficult to manage he told me. Given there are so many voices and interests involved, gaining a consensus on direction can be difficult. But there are also many positives, including being able to pool resources, technical abilities and capital, and access opportunities. Marc says it’s interesting that the cooperative formula is rearing its head now, as optimism in the industry grows. If the sun does begin to shine on the Marlborough industry, it will only help in the development. I think the model proposed is going to be interesting to watch, as its members work towards building a brand and taking that brand out to the world. Best of luck to all involved.

On a completely different note, the Wine Marlborough Elections are now over, and there is a new look board. Richard Rose stood down as a grape grower representative, and is replaced by Laurin Gane. Anna Flowerday stood down as a winemaker representative and has been replaced by Simon Clark. Ruud Maasdam and Guy Lissaman retained their positions on the board. Congratulations to all.

We will have more on the new board in next month’s Winepress.

Laurin Gane: laurin.gane@xtra.co.nz Simon Clark: simon@clarkestate.com

TESSA NICHOLSON tessa.nicholson@me.com

The Official Magazine of Wine Marlborough

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Met Report

-7.8°C is the coldest ground frost recorded in September in the 40 year period 1972-2012 (the period for which we have records). -7.8°C is also the

Table 1: Blenheim Weather Data – September 2012

September 2012

fourth coldest ground frost on record for

September 2012 September compared to LTA LTA

Period of LTA

September 2011

Blenheim. The coldest ground frost on record, of -8.3°C, was recorded on 26

GDD’s for month -Max/Min¹ GDD’s for month – Mean²

57.9 67.2

104% 95 %

55.6 70.4

(1996-2011) (1996-2011)

23.7 52.9

July 2011.

Growing Degree Days Total Jul – Sep 12 – Max/Min Jul - Sep 12 – Mean

89.8 126.2

109% 99.5 %

82.1 126.8

(1996-2011) (1996-2011)

46.9 109.9

recorded an average of –3.3°C. The nine

Mean Maximum (°C) 16.4 Mean Minimum (°C) 6.3 Mean Temp (°C) 11.4 Mean Temp (°C)

+0.4°C +0.8°C +0.9°C +0.3°C

16.0 5.5 10.5 11.1³

(1947-2011) (1947-2011) (1932-1985) (1986-2011)

16.1 4.4 10.2 10.2

2011 had an average temperature of

Ground Frosts (<= -1.0°C) Air Frosts (0.0°C)

6.6 more 0.16 more

4.4 0.84

(1986-2011) (1986-2011)

9 0

Sunshine hours 204.6 106 % Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2012 1680.4 96 %

193.1 129.6 248.9 1744.5

(1930-2011) 1989 2011 (1930-2011)

248.9

Rainfall (mm) 32.4 63 % Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2012 494.6 101 %

51.3 3.0 191.5 489.6

(1930-2011) 1951 1943 (1930-2011)

458.8

September 2012 total was 44.3 hours

Evapotranspiration – mm

77.6

108 %

72.0

(1996-2011)

79.0

less than in September 2011, but 25.6

Avg. Daily Windrun (km)

285.1

99.8 %

285.7

(1996-2011)

230.6

hours more than in September 2010.

Mean soil temp – 10cm

9.4

+0.3°C

9.1

(1986-2011)

8.3

September 2011 was the sunniest on

Mean soil temp – 30cm

10.5

-0.2°C

10.7

(1986-2011)

9.9

record; as was August 2011.

11 1

1788.4 33.8

The 11 ground frosts in September 2012 ground frosts recorded in September -2.1°C. Table 2 shows that the number of ground frosts recorded in September over the last five years has varied quite markedly, from none in 2008 to 11 in 2012.

Sunshine September 2012 recorded slightly above average sunshine hours. This was in contrast to the previous two years. The

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures ³Mean temperature for two long-term average periods provided as a contrast

Rainfall

The weather that Blenheim experienced

number of ground frosts recorded were

mm was 63% of average and almost the

during September 2012 was reasonably

also well above average. Normally, with

same as in 2011. Total rainfall for the nine

sunny and warm with below average

an above average number of ground

months January to September 2012 was

rainfall. However, although the mean

frosts you would expect the mean daily

494.6 mm; within 5 mm of the long-term

temperature was above average,

minimum temperature to be below

average, of 489.6 mm. Apart from 0.2 mm

September also recorded well above

average, as was the case in September

recorded on the last day of September,

average ground frosts.

2011. In September 2012, the nights on

all of the rainfall was recorded in the first

which there was no ground frost were

16 days. So I suspect that any memories

relatively warm, with an average minimum

of the wet August weather are fading fast.

Temperature The mean temperature for September 2012 was slightly above average and well above the mean temperature for September 2011. The average daily maximum temperature was 16.4°C; 0.4°C above average. The average daily

air temperature of 8.6°C (+3.1°C), whereas the nights on which ground frosts were recorded were quite cold, with an average minimum air temperature of 2.4°C (-3.1°C).

The September 2012 rainfall total of 32.4

Wind Average daily wind-run for Blenheim during September 2012 was 285.1 km. This was exactly the same as the long-term average for September.

minimum temperature was 6.3°C; 0.8°C

Frosts

September is the first month since

above average.

Coldest ground frost on record for

January 2012, when wind-run has been

September 2012 was somewhat

September. Wednesday 12th September

close to average. The last month to have

unusual in that the mean daily minimum

2012 was the coldest morning of the

recorded well above average wind-run

temperature was well above average

month. The ground frost was a very

for Blenheim was September 2010. Only

(+0.8°C), while at the same time the

cold -7.8°C and the air frost was -1.1°C.

one month in the two years October 2010

Table 2: Number of ground frosts recorded in Blenheim during September in recent years

L.T.A. 2008 2009 2010 2011 2012

Number of ground frosts 4.4 0 9 1 9 11

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to September 2012 recorded above average wind-run.

Despite wind-run for September being close to average, there were some very windy days. The seven days from 4th to

10th September all recorded greater than

close to 2010. In contrast September

If you refer back to Table 2 and

400 km wind-run; the highest daily total of

2011 was the coolest since September

comments that followed, the growing-

623 km on 5th. In contrast, prior to that

1997 and the start to the 2011/2012

degree days for September 2010

week, the 3rd September recorded the

season, with 109.9 GDD was the lowest

and 2012 and total GDD’s for July to

lowest daily total of 119 km.

total since 2004.

September are very close. This is also

October to December are on average

reflected in the budburst data for 2010

the three months in Marlborough with the

Budburst of grapes at Seaview in the

(41%) and 2012 (25%). (Taking into

highest wind-run. It will be interesting to

lower Awatere Valley

account that the date of assessment of

see if 2012 sees a return to the warm nor-

The Seaview vineyard in the lower

1 October 2012 was three days ahead

westers that we used to expect. NIWA

Awatere valley normally goes through

of 4 October 2010). Higher percentage

were suggesting that with only a weak

budburst a few days earlier than

budburst on the 2nd to 4th October 2005,

El-Nino expected that we are unlikely to

vineyards on the Wairau plains. This

2006, 2007 and 2009 also reflects higher

receive the typical strong westerly winds.

is due to warmer temperatures at

GDD’s in those four seasons. Budburst

I wouldn’t be placing my money on that

Seaview in the very early part of the

of 57% on 3 October 2008 was more

bet at present.

season. However, growing degree-day

advanced than in the other seasons when

accumulation on the Wairau plains

you compare with the GDD. I have no

quickly overtakes the lower Awatere total

explanation for this.

Growing degree-days In recent years in the October edition of Met Report, I have included a table of growing-degree days and also budburst data from a Sauvignon blanc vineyard at Seaview in the lower Awatere valley.

These data hopefully give an idea of how the early part of the growing season is shaping up and help to give a pointer with regard to whether the season is early or late.

The GDD total for July to September 2012 is the same as the long-term average 1996-2011. The total for 2012 is very

once the season gets past mid October.

As I have pointed out in previous articles, Table 3 shows the percentage budburst

the start of a season is not necessarily

at the Seaview vineyard. Budburst

indicative of how the rest of the season

assessments are carried out once a

will pan out. The budburst data in Table

week, generally on a Monday, not on the

3 are a snapshot very early in the new

same exact date each year. Hence, the

growing season. The date of 50%

date of assessment varies by up to two

flowering in each season is also shown.

or three days depending on the year. For

Given similar mean temperatures in

this reason the actual date of assessment

October and November 2012, as were

and percentage budburst on that date

experienced in 2010 (Oct -0.6°C) and

are shown.

(Nov +0.5°C), then we would expect 50% flowering at the Seaview vineyard to be around 17 December 2012; about nine

Table 2: Growing degree-days for July, August and September

days earlier than in December 2011, but

LTA 2004 2005 2006 2007 2008 2009 2010 2011 2012 1996 2011

about 10 days later than in December

July 21.9 12.8 34.8 29.2 24.4 19.4

16.2 15.2 18.1

August 34.6 23.5

48.9

56.0

Acknowledgement to the Marlborough

September 70.4 54.1

80.4 99.2 70.6 71.9 64.6 74.7 52.9 67.2

30.3

39.4

23.7

25.6

37.5 38.9 33.4

Total 126.9 90.4 164.1 158.7 134.4 115.0 136.8 127.4 109.9 126.2 Red = warmer than average, Blue = cooler than average, Black = close to average

2005, prior to the very early 2006 harvest.

Research Centre Trust for funding the ongoing collection of the phenology data and to Pernod Ricard Wines on whose vineyard the data is being collected.

Table 3: Sauvignon blanc early season budburst assessment and date of 50%

Rob Agnew

flowering, for seven seasons 2005 – 2012, Seaview vineyard

Plant & Food Research

Awatere Valley - Seaview Vineyard Date and Percentage budburst

2005 2006 2007 2008 2009 2010 2011 2012 Date and Percentage budburst 0% 14Sep

The Met Report was brought to you by

34% 3% 21Sep 18Sep

0% 0% 0% 0% 18Sep 20Sep 19Sep 17Sep

84% 34% 14% 1% 39% 0% 0% 0%

28Sep 25 Sep 27Sep 25Sep 25Sep 27Sep 26Sep 24Sep 100% 90% 69% 57% 59% 41% 0% 25%

4Oct 3Oct 4Oct 3Oct 2Oct 4 Oct 3Oct 1Oct 50% flowering date 7Dec 10Dec 12Dec 12Dec 24Dec 17Dec 26Dec ???

NZ Owned & Operated

0800 855 255 | tasmancrop.co.nz

The Official Magazine of Wine Marlborough

10/2012 WINEPRESS

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10/2012 WINEPRESS

The Official Magazine of Wine Marlborough

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Marketing Matters Chris Yorke, Global Marketing Director, NZ Winegrowers was recently in Marlborough and Marcus Pickens took the opportunity to ask some questions he had sourced from members in regard to the changes of the NZ wine marketing programme: MP: Do you think the change in focus for

relating to markets they were interested

Sauvignon Blanc sales in 14 of our key

NZW regarding what levy money can and

in. The problem was that the levy was

export markets as well as Nielsen price

can’t be spent on is well understood by

subsidising these benefits, so the generic

point data for UK and Australia.

the membership? How has the message

fees had to be abolished. Now all the

been received?

information like Nielsen and Euromonitor

MP: NZW and NZTE have forged some

CY: There has been a lot of change in

reports will be available to all levy payers

relationships in emerging markets (USA

the Marketing area and I am not sure

without paying an extra fee. Separately

and now mainland Europe), what plans

it is fully understood yet. Certainly

wineries can invest in any of the events

and strategies are there to replicate this

the people who attended the strategic

organised by the Global Events Team –

in emerging Asian markets or is there a

review regional presentations that Philip

they can pay an annual global events fee

different philosophy?

Gregan and I gave understood the

to access the events at a reduced price.

CY: We have recently announced the

changes and broadly supported them.

largest ever partnership between NZTE

There is also an article in the latest NZ

MP: Given how important Marlborough

and NZW. The project is focused on

Winegrower to explain the changes

Sauvignon Blanc is to the whole NZ wine

building the NZ wine brand in Mainland

and we are preparing a document that

industry what specific marketing activities

Europe (Germany, Netherlands and

explains exactly what members get from

will be undertaken by NZWG to enhance

Sweden) and China. Additionally NZW is

marketing for their levy which will be

and build on this?

working with NZTE in USA on leveraging

issued shortly. The challenge of course

CY: Marlborough and Sauvignon Blanc

the America’s Cup. The approach in

is that you can never reach everyone,

are crucial to the industry. It is a brand

Mainland Europe and China is similar in

so my message is: if you would like to

that most of our markets already know

that these are markets with good growth

find out more – please give me a call:

and is a platform that needs to be

potential for NZ wines and it is important

09-3065551 or send me an e-mail: chris@

reinforced and built on to tell the whole

to establish the NZ wine brand. Where

nzwine.com

NZ wine story. This is being reinforced in

the approach will differ is that Mainland

seminars and master classes overseas

Europe exports will probably mirror our

MP: Leading on from that, there has been

to tell the varietal and sub-regional

other markets with more white wine

feedback that the abolition of Generic

story, in visits to NZ by trade and media

exported. China offers good growth for

Fees has simply been replaced by a

where they get to see Marlborough and

white wine as well as red wine.

Global Marketing fee with individual event

taste the wines. We have collateral

fees still in place. How do you see it?

that tells the Sauvignon Blanc story

CY: This has been one of the most

and are finalising the regional collateral

significant changes. In the past, wineries

to reinforce the Marlborough story.

paying Generic Fees had access to

Finally we are providing to all wineries

a range of activities and information

Euromonitor market data which includes

The Official Magazine of Wine Marlborough

10/2012 WINEPRESS

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Eight out of 10 Cats....

PHIL REEDMAN MW

It is a truism of marketing that the route to profitability lies in locking in the consumer to your product. Allow them a plausible alternative product and profitability inevitably falls off; keep the consumer engaged and profits flow.

Coca-Cola and Pepsi are, on the

cheekily named their wine ‘Kiwi Cuvee’

it had a unique proposition, but what if it

face of it, plausibly interchangeable

to ensure that no one needed to guess at

didn’t, what if they were wrong?

products, but each brand has locked in

the style). As fast as Marlborough could

What if eight out of ten cats (apologies

consumers who ignore the rational offer

plant it, UK drinkers would drink it. For

to Whiskas) can’t, in fact, spot the

of a substitute. Instead, they faithfully

many years, New Zealand’s drinkers had

difference? At a tasting in Blenheim

stick to their brand of choice. One has

to make do with Australian Sauvignon

recently, as part of the 2012 Romeo

only to see the fierce loyalty and rivalry

Blanc shipped in to substitute for the

Bragato Conference, it wasn’t eight out

in Australia between Ford and Holden to

local product – which had been exported.

of ten, but a reported 50% (Marlborough

recognise the cash value that emotion,

The market was Marlborough’s for the

Express) of wine industry tasters who

not function, can deliver.

taking; Marlborough was convinced that

couldn’t tell a Marlborough Sauvignon

So where does this take us

from a Chilean Sauvignon of

with wine? Marlborough put

equal price. Hardly a scientific

New World Sauvignon Blanc on

evaluation I agree, but a tasting

the world’s palate, introducing

the previous day using the same

a generation of drinkers to

wines produced an even more

the variety and its flavours as

dramatic result.

expressed in this seemingly

If industry professionals can’t

unique terroir. New Zealand had

identify their own product,

a great run, and international

should the consumer, halfway

businesses, attracted by the river

around the world, be expected

of gold flowing down the Wairau

to recognise and appreciate the

Valley, moved in.

unique offer that is Marlborough?

International competitors set forth

Does Marlborough actually have

to produce their own Sauvignon

a unique offer? Should we be

Blanc in the Marlborough style.

concerned that Marlborough’s

Casablanca in Chile, Lenswood

growers and winemakers

in the Adelaide Hills, even the

can mistake a Leyda Valley

Loire Valley in France got in on the

Sauvignon Blanc for one of their

act, but what they made wasn’t

own?

labelled Marlborough and that

Well, “yes” is my answer to

seemed to be their Achilles’ Heel

both questions. To address the

(although one French producer

second question first: we should

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The Official Magazine of Wine Marlborough

be concerned that Marlborough’s wine

though it’s not the wine style, it’s the

way from consumers’ hearts. Virgin Cola

community is able to claim Leyda as their

words: Marlborough, Wairau, Awatere

didn’t sell that well even if it tasted just

own; it suggests a certain complacency.

and New Zealand. Leyda can use

like the “Real Thing.”

My reading of the tasting room’s reaction

Sauvignon Blanc on its labels but just as

So, besides keeping up with the

to the news that they’d got it wrong was

Pepsi ain’t Coca-Cola, Leyda can never

competitors’ latest vintages, Marlborough

one of amazement – not amazement that

be Marlborough. Let’s forget about wine

needs to build its brand in a consistent

they’d got it wrong, but rather that Leyda

styles and their interchangeability; give

and long-term manner. Yes, this means

could make a wine quite so smart.

or take, it’s an inevitability. Time it is to

spending money, money from all sectors

Times have been tough, but winemakers

focus on the words and build the brand.

of the interdependent industry and

and marketers still need to get out there

Coke isn’t so different from Pepsi. But as

spending it forever; Coca-Cola doesn’t

and see what the world is drinking. Get

Richard Branson learned, even if you do

have marketing moratoria, neither should

on the plane to Santiago to see what

use the same recipe as Coke (for which,

Marlborough. Failure to invest means

they’re up to ... they’ll show you round,

see Mark Pendergrast’s For God, Country

being overtaken by others; a death by

they’re a friendly bunch. Maybe New

and Coca-Cola a great read on brand

a hundred vintages. But if you reinforce

Zealand Winegrowers should organise an

development disguised as a history of

to the consumer that Marlborough is the

Away Day?

Coca-Cola), if you don’t have the words

real deal, market leadership is there to be

Marlborough does have a unique offer,

“Coca-Cola” on your bottle, you’re a long

taken.

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10/2012 WINEPRESS

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The Official Magazine of Wine Marlborough

Marlborough Attracts World Giant TESSA NICHOLSON

When one of the most famous names in the world of wine decides they need to have a presence in Marlborough – you know the region has achieved something big.

Edmund de Rothschild Group chairman, Benjamin de Rothschild has entered a strategic partnership with Craggy Range to produce a Marlborough Sauvignon Blanc and Pinot Noir. Arguably one of the most famous names in the world of wine, it is the Rothschild family’s first venture into New Zealand.

The partnership between the Peabody family, (who own Craggy Range) and Rothschild, was announced last month.

Under the label Rimapere, the first wine will be released later this year. Rimapere is the Maori word meaning “five arrows”.

The five arrows are a symbol of the five branches of the Rothschild family.

The significance of such an international name becoming involved in the Marlborough wine industry cannot be under estimated. Wine Marlborough’s General Manager Marcus Pickens said it was perhaps one of the most significant acknowledgements of the region.

“We have seen a number of international companies come to Marlborough, attracted by the quality of our wines.

But this is like the gold seal of approval, when one of the world’s most famous wine families not only wants to produce Marlborough Sauvignon Blanc and Pinot Noir, but is also personally investing in

the region by purchasing property.”

Rothschild has purchased a 26 hectare vineyard, in the heart of Rapaura, an area known internationally as the Golden Mile.

Terry Peabody from Craggy Range is obviously delighted to be in partnership with such an illustrious company.

“We look forward to a long and prosperous relationship. It is also a significant endorsement of the reputation of New Zealand, and the Marlborough region to have attracted such a distinguished wine family. We look forward to Rimapere becoming one of the region’s most prestigious wine brands in years to come.”

He is not the only one excited with the venture. Benjamin de Rothschild had this to say after purchasing the vineyard.

“This spectacular vineyard will become the home of the Rimapere brand and represents my family’s long term commitment to our partnership and expanding our prestigious international wine portfolio.”

There are a number of Rothschilds involved in wine and it has to be pointed out that this merger is not with the family branch known as Chateau Mouton Rothschild. The actual branch is more recent. Edmund de Rothschild purchased two “crus bourgeois” in Medoc in 1973, replanting and establishing both. He then founded Compagnie Vinicole Baron Edmund de Rothschild. Currently the company owns Château Clarke, Château Malmaison, Château Peyre-Lebade and Château des Laurets. The company is involved with two other vineyards outside of France – the Rupert and Rothschild Vignerons winery in South Africa and Clos de los Siete project in Argentina.

The Marlborough vineyard and wines will come under the care of Craggy Range winemakers and viticulturists.

The resulting wines will be distributed by networks already established by Craggy Range and Compagnie Vinicole Baron Edmund de Rothschild.

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Sustainability Perceptions TESSA NICHOLSON

Sustainability is very much a catch phrase. But as one Australian researcher has discovered – quantifying exactly what is sustainable isn’t always easy.

Irina Santiago is completing her PhD at

and economic. In an ideal world, the

University of Adelaide, concentrating

graph (left) is what most of the focus

on the international perceptions of

groups she has spoken to believe is

sustainability in viticulture. Her research

the sustainable situation, with all three

has seen her travel from Australia to

issues inter relating and given equal

Chile, South Africa and more recently

consideration.

New Zealand. She has concentrated

However, that is very much the “perfect”

on talking to focus groups, gaining their

situation, but maybe not the most

ideas of how they measure or assess

practical. Why? Again because at a

sustainability within the vineyard. This has

certain time frame, the environmental

been a major prong of her research. The

issues may be far greater than the social,

focus groups consist of either growers

or the economic issues might outweigh

themselves, or CEOs/Managers of

the environmental. It all depends on the

wineries.

Irina says what led her into the research in the first place, was the difficulties facing growers in Australia who had to deal with two very wet seasons.

With her own love of biodynamics, she watched as some growers lost their entire crop, because they didn’t want to lose certification by spraying in the poor seasonal conditions. While others lost certification because of their spraying, but retained their crop.

“It seems very unfair to take one snapshot at one point in time and just focus on that to characterise a farm as sustainable or not sustainable.”

She believes assessments need to be drawn over time and all aspects of the triple bottom line also need to be measured over time – not at just one point.

The triple bottom line considers three specific issues – social, environmental

time, seasonal conditions and necessities of the grower economically.

“In a farm, you might need a new tractor for many different operations. But when you make the choice to buy a new tractor, you are likely to be giving up something else of equal but different importance in that specific year. You might even be giving up your profit for that year.”

She refers to these situations as “tradeoffs”. So if your triple bottom line was being judged on a single assessment

“It made me think, what’s the purpose of

at this time, would you meet the above

being a grape grower if a system cannot

sustainability model? Probably not.

cope with a disease pressure. Is it better

Hence the model (next page) may be a

to lose the crop, or is it better to spray

more fair assessment, especially if taken

and save the crop? There is no right

over a period of time.

answer.”

“In this way, sustainability is re-defined

She believes the current system of

as the continuous pursuit of equilibrium

assessing sustainability based on say a

between economic, social and

single audit, may not be fair.

environmental variables and their trade-

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offs over time,” Irina says.

She also believes it is difficult to judge sustainability on an international or even national level, given every region has differing issues to deal with. Take New Zealand for example. In Hawke’s Bay there is more threat of disease like botrytis than there is in Marlborough. Water issues are more prevalent in Canterbury than say Gisborne. Can one national assessment standard be used in all regions, or should they be matched to the region?

“Can we set national benchmarks and simply assume that if a vineyard scores below some of them, it is automatically classified as unsustainable? In agriculture, it is much more likely that regional systems are more effective in helping growers to understand their situation in terms of sustainabuility than national systems.”

So where does that leave New Zealand in terms of our own sustainability programme?

Irina is full of praise for the way growers have come to accept the SWNZ programme. She says having a national manager who has experience on the ground has made our programme far more usable and likely to succeed.

“In New Zealand there is a lot of understanding of the triple bottom line, that every thing is dependent on the other. There is a clear perception on sustainability isn’t some sort of fairy tale that is not achievable. The growers are more mature than that.”

While Irina still has to transcribe the information gathered on her trip to New Zealand and a recent trip to Chile, she is hopeful the end result will provide more understanding regarding the perception of what sustainability really is all about.

“The second thing I want to do is propose ways of assessing.

We need to ask the right questions because otherwise growers will become sceptical if we are asking them to measure things that have no impact on their ability to produce perfect fruit. So I hope to propose methods to assess sustainability, but always thinking that those topics must be useful for the grower. Plus we have to consider the difference in regions and countries.”

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10/2012 WINEPRESS

The Official Magazine of Wine Marlborough

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10/2012 WINEPRESS

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15

Generation Y-ine

BY ANNABELLE LATZ

Jeremy McKenzie If passion and enthusiasm were to be

and tutoring at a very exclusive school,

lifestyle once again.

matched to a face and placed in a

when the light went on regarding wine.

“I was missing my rugby and hunting so

dictionary, Jeremy McKenzie would be

“It was over a glass of 1971 Dom

decided to do my Post Graduate Diploma

looking back at you.

Pérignon vintage champagne which blew

in Viticulture and Oenology at Lincoln

Although, that statement is slightly false –

me away – I never thought wine would

University for a year.”

that face would be grinning back at you,

look that good 20 years on!”

The completion of a year at Lincoln saw

almost jumping out the page with energy.

The parents of Jeremy’s Irish friends had

Jeremy on Marlborough soil, working

Meet the Marlborough senior wine maker

an amazing cellar, and opened his mind

for Phil and Chris Rose at Wairau River

at Villa Maria Estate.

up to wines of Burgundy, Bordeaux and

Wines, who were parents of a mate of his,

Jeremy McKenzie has been wine making

of course Champagne.

Hamish Rose.

there since 2006, and took up the senior

“Needless to say I was a regular figure

“Phil jokingly gave me a dig in the ribs

post three years ago.

for Sunday roast during that year!”

and said if I worked hard enough in the

Conceding he barely scrapes into the

Making the most of some great wine

vineyard over the summer he would get

‘Gen Y’ bracket, with no precise date

growing regions on his back door step,

me a vintage job with Rapaura Vintners.

for when this generation technically

Jeremy visited France, Spain and Italy

We shook hands - Phil almost broke

starts and finishes, the description of the

to see the industry in its full colour and

mine!”

‘Echo Boomer’ is somewhat appealing

splendour, before returning to New

Jeremy did work hard, and was

to him; ‘offspring of the Baby Boomer,

Zealand.

rewarded.

who is generally influenced by a range

Pre Dom Pérignon days, a career in

“Sorry for the few vines that got the full

of media and technologies, but who also

forensic science had always held

chop while trimming Phil!”

approaches life with a neo liberal slant to

Jeremy’s interest.

A summer of fishing, diving, hunting, pre

politics and economics, and disputes the

He completed a Bachelor of Science

season rugby, barbeques, good wine

effects of the environment.’

in bio-chemistry and micro-biology at

and all the great stuff that the region was

The environment is an undisputed main

Canterbury University, then gained a

renowned for, sealed the deal for Jeremy

factor in Jeremy’s life.

placement to complete a Post Graduate

– his heart was set on the wine industry in

Like many of Jeremy’s activities he is

Diploma in Forensic Science, at Auckland

Marlborough.

involved in; be it scrambling in the hills

University.

A lover of the outdoors, country and

out hunting, indulging in family life with

“In Dublin I used to work on Crimewatch

farming life and rugby of course, he was

his partner Bek and their two young

re-enactments and when studying at

fairly used to the taste of wine before he

children Finn and Neve, or carving big

Canterbury University my rugby coach

headed abroad.

results in the multi sport and triathlon

was a detective and head of burglary so I

He is from Hawarden, which is a close

scene, he spared no commitment or

used to help him with finger printing.”

neighbour to the Waipara and Pyramid

love when he pursued his career in wine

After his stint in Auckland, although

Valley wine growing regions.

making.

Jeremy wanted to complete a Masters,

“Mum and dad often had wine,

He was in Dublin, on a rugby scholarship

he yearned for his adored outdoor

particularly with roast dinners or with

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friends, but it was pretty rough reds –

winemakers in the province and this is

many trips abroad for work and vintages

Chianti from memory in the early days but

one of Marlborough’s biggest assets.”

in France and Australia, Jeremy’s natural

they progressed to Pegasus Bay wines

Prior to Villa Maria, Jeremy’s first wine

ability for making top wines has been

which I am still very fond of.”

making post was at Allan Scott Wines

fine-tuned, and further developed his

When Jeremy began his winemaking

and Estates Ltd, which he joined in 2003,

true passion – Pinot Noir. “Making a good

career, he noticed there were already

going on to become Senior Winemaker.

Pinot is a labour of love. It’s a challenge,

some young guns and the older

In conjunction with this role he also made

it can be such a fickle variety.”

respected brigade “doing some great

the Mount Michael Wines from Central

His love for both Sauvignon Blanc and

stuff” in Marlborough.

Otago.

Pinot Noir has seen him and partner Bek

“I have always admired and respected

With a decade of experience under his

establish their own vineyard in the Omaka

that there are some very talented

belt from Marlborough’s wine industry,

Valley. A more recent project has kept the

Jeremy McKenzie believes the best way to enjoy wine is accompanied by great food, like the leg of prosciutto he is curing at the moment, to enjoy over the summer with family and friends.

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Suppliers of Certified Vines pair busy on Brancott Rd, where they have planted out Pinot Noir and Sauvignon Blanc.

Both varieties make up an important slice of the Villa Maria portfolio, and he has experienced first hand how important they are in our major export market – Australia.

“New Zealand Sauvignon Blancs are still ever increasing in popularity, there has been a return of good Chardonnay, and there is a greater love for the consistency of New Zealand Pinot Noir in the market.”

Working for Villa Maria is something Jeremy is obviously proud of. He says, working for a family company, driven by a man with passion is something he really enjoys. Plus he has the chance to “deal with an array of fruit from every nook and cranny in Marlborough, some of which is now organic.”

However his favourite aspect of the job is vintage due to “the excitement of working closely with like-minded people, and tasting the fruit in the vineyard.”

When asked about a tip for the new wave of emerging young winemakers Jeremy said that working on vintages in differing cultural and technical environments provides for excellent learning, but it is important to remember that vintage is only part of the calendar year.

“It is great for all round knowledge to see the process of grape through to bottle.”

He believes the future for New Zealand wine is bright and regularly sees and hears this on his travels, but stresses it is important to watch and learn what has happened to other wine producing nations such as Australia, and be very wary of our competition, particularly Chile.

“We must always endorse quality and protect what we do best. In terms of Marlborough, this means to continue to make and develop great Sauvignon, continue the focus on organic farming, and become increasingly more recognised worldwide as a top Pinot Noir region.”

Outstanding In Our Field

Office: 03 5776354 148 Rowley Crescent, Grovetown, Blenheim 7202 www.ormondnurseries.co.nz office@ormondnurseries.co.nz

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Making Compost from Grape Pomace

BY BRAD TILLER, VINEYARD MANAGER, ISABEL

It’s about time we recycled and took ownership of our industry’s bi-product – grape pomace - and put back into the soil what we’ve taken out.

Once composted, grape pomace (more

feeding of microorganisms. We all know

spent in each phase and timing of the

commonly referred to as marc) can

the benefits of compost, but how much

turning leads ultimately to the quality of

become one of the most under-rated,

black art is required to make this black

the finished compost.

low cost and readily available fertilisers

gold?

Compost bacteria combine carbon

for a vineyard. Sure, dealing with grape

Well surprisingly it doesn’t involve rose

with oxygen to produce carbon dioxide

pomace may be seen as the less

tinted glasses, sandals or lentils. Put

and energy. Some of the energy

glamorous side of winemaking, but ask

simply, the greater the decomposition-

is used by the microorganisms for

any Vineyard Manager who crafted those

the higher quality the compost. There

reproduction and growth. When a pile

stems, seeds and skins and they’ll see it

are two main types of decomposition

of organic waste begins to undergo

very differently…

with the difference between the two

the composting process, the low

being the availability of oxygen and

temperature bacteria (sychrophiles),

the speed at which it occurs. Aerobic

give way to warm temperature bacteria

decomposition is the more rapid process

(mesophiles), which operate between

requiring oxygen and keeping the ratio of

20-30°C. The mesophilic bacteria then

high-carbon and high-nitrogen material

proliferate, raising the temperature of the

levels equal, which requires more regular

composting mass. This is the first stage

incorporation through turning. Anaerobic

of the composting process.

decomposition is a far slower break down

The second stage of the process begins

of organic matter without the presence of

when the temperature reaches 40°C,

oxygen, requiring minimal intervention.

when thermophilic microorganisms are

Both methods can be inoculated with

very active and as a result produce

Effective Microorganisms (EM) to

exponential heat. This stage can then

enhance the speed of decomposition and

continue to about 70°C amplifying the

to remove the unpleasant odour often

depletion of undesirable weed seeds.

associated in an anaerobic process.

This heating stage takes place rather

The ideal process of exothermic or

quickly and may last only a few days,

‘hot’ compost follows the four phases

weeks or months depending on the size

starting with the initial mesophilic, then

and matter within the compost.

thermophilic, followed by the cooling and

After the thermophilic heating period,

eventually the curing phase. The time

any manure added will appear to have

Composting 101: By no means an expert on compost, I was approached by Winepress to share my experiences having made it predominately from vineyard and winery waste for a number of years. Compost is seen as one of nature’s best mulch and soil amendments. It helps loosens clay soils and improve water retention in sandy loams, stimulate healthy root development, suppress undervine competition, and improve soil fertility and the vines natural defence mechanisms.

The organic matter provided in compost keeps the soil in a healthy, balanced condition providing food for microorganisms thus improving the natural defence mechanisms of a vine.

Nitrogen, potassium, and phosphorus can then be produced naturally by the

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19

been digested, but the coarser organic material will not. This is when the third stage of composting, the cooling phase takes place. During this phase, the microorganisms that were chased away by the thermophiles migrate back into the compost and get to work digesting the more resistant organic materials.

Fungi and macro organisms such as earthworms then break the coarser elements down into that dark, amorphous compound which will break down no further- known as humus.

After the thermophilic stage has been completed, only the readily available nutrients in the organic material have been digested. There’s still a lot of matter in the pile, and a lot of work to be done

but a physically time consuming one

layering of raw inputs and towards a

by the creatures in the compost. It takes

if not planned to suit your needs. For

more frequent turning approach with

many months to break down some of

us composting had to be practical and

the use of an old compost turner we

the more resistant organic materials in

economical- requiring as little human

stumbled across. These turners are

compost such as lignin, which comes

effort as possible. For this reason we

powered through the tractor’s rear pto

from wood materials. Some organisms,

envisioned the majority of the work

shaft which generates phenomenal

such as fungi and actinomycetes, can

done by existing machinery rather than

torque through a basic gearbox and

break down lignin over a certain period

pitchforks and decided we would neatly

as it is slowly towed by the tractor a

of time. Since many fungi don’t like

pile our grape pomace in long windrows

powerful auger basically blends, aerates

the heat of thermophilic compost, they

instead of in a large mountain, then pile

and incorporates everything beautifully

simply wait for things to cool down before

on top of it in no particular order whatever

leaving a perfectly shaped windrow

beginning their job. The final stage of the

we could find along the way.

around 2m wide and 1.5m high (see

composting process is called the curing,

When building compost by hand it

photo above).

aging or maturing stage, and it is a long

is often stressed the importance of

Turning over is a very important aspect

and important one. A long curing period,

building a solid structure through

of making a successful compost and

such as a month after the thermophilic

layering the raw components according

probably the largest deterrent as it

stage, adds a safety net for pathogen

to their bulk elemental mass, with the

requires a considerable amount of

destruction.

main two components being carbon

human effort or horse power. Successful

or nitrogen. The reason for this is to

compost prepared post-harvest and to

increase the contact between C:N layers

be applied in the following spring should

thus increasing the chances of greater

be turned at least three times with the

decomposition and generation of heat

use of a front end loader to correct the

throughout the pile during the first phase

moisture levels of the compost and assist

of the composting process. Our aim

in the breakdown and re-incorporation

was to have a rapidly decomposed

of all the components. This requires

product over 6 months ready for spring

regular temperature recordings and basic

application. To achieve this, focus shifted

monitoring as it matures by digging holes

away from the initial time consuming

at varying depths and positions.

A practical approach…

The key to making good compost is to first be realistic. It’s easy to get carried away on any scale and pile a whole heap of material up, albeit in your back yard or field where no one can see, lose interest and hope it will all break down and turn to black gold. Compost can become not only a very biologically active process,

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On top of the grape pomace was added

so therefore balanced with lime. To

soon as grape pomace is piled up it can

broom, poplar and gorse mulch, cow

increase the carbon content of the pile,

reach 40°C alone (depending on soil

and horse manure, wood chip, sawdust,

fine woody matter should be added and

and ambient air temperatures, yeast and

lime, grass clippings, sea weed, fish

again balanced out with further green

bacterial concentrations). Following the

fertiliser, reactive phosphate rock,

manure to balance the C:N ratio as

addition of beneficial inputs and a single

effective microorganisms, mussel shells,

the pH of compost and soil affects the

pass with Colleen the compost turner,

mulched vine pruning’s, hay, filtered lees,

availability of nutrients to the plant. This

our windrow reached over 74°C within

and basically any other of the winery

means that even though lots of nutrients

days, and stayed there for a number

folk’s waste like coffee grounds, food

may be present in the compost, they

of weeks. It becomes quite a sight;

scraps, paper and cardboard… The

may not be able to be taken up by the

steaming most cool mornings, releasing

majority of this was collected throughout

vine. It is the humus content that is the

rich aroma’s reminiscent of a forest floor

the previous season by woofer’s and laid

most beneficial aspect of compost that

and surprisingly far too hot to hold in your

out in rows, ran over with the vineyard

complements those naturally created

hand.

mulcher and simply loaded into a

nutrients. Compost promotes these humic

The integration of compost into the soil

gondola and poured out whilst slowly

acids to combine with soil particles in

should take place when the compost has

driving forward. Simple. It’s important

such a way to free the nutrients naturally

broken down completely and reflect a

to identify and understand how each

present in a well-managed soil and be

long term approach through cumulative

raw input will breakdown within the pile

taken up eventually by the vine. The pH

application over a number of years

and contribute to the overall compost.

of the compost can be manipulated to

to achieve a net gain in soil structure,

Proportions will then have to vary to

condition any soil, and in our case we

further expressing site terrior. The

accommodate for its elemental mass and

aimed to have the pH around 6.5 (see

methods to achieve this depend on the

its reactivity when combined with other

photo below).

volume and scale of the operation as well

components.

Temperature and moisture content of the

as undervine or inter-row application, but

Our grape pomace makes up as much

pile can be manipulated by varying its

regardless are based on the principle of

as 60%, and being relatively acidic with

exposure to sunlight, wind and rain and if

feeding the soil rather than the vine.

high levels of potassium can lead to

timed correctly with the use of a tarpaulin

higher solubility of acid trace elements

can promote higher temperatures. As

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21

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BELL HILL VINEYARD Bell Hill Vineyard is a successful super premium winery based in North Canterbury.

Recognised as one of New Zealand’s top Pinot Noir and Chardonnay producers, we have enjoyed significant growth in the last three years.

Bell Hill Vineyard has committed to pursuing organic/biodynamic production.

We see the opportunity for further development and progression towards a mature business operation with the appointment of key positions based in Waikari.

The directors seek outstanding individuals with wine industry experience fitting the roles. The successful applicants will add to a small team that is self motivated, flexible, resourceful and focused on quality. They will enjoy remuneration above industry norms.

COMPANY VITICULTURIST/SENIOR VITICULTURIST Operations, fiscal and HR responsibility. Reporting to the CEO. This is a hands-on role responsible for all aspects of vineyard operations in Bell Hill’s very high density vineyards. Able to contribute to all aspects of the business through a depth of experience and broad skill base.

We seek candidates with experience, energy, versatility and maturity, who are quality driven, precise and resourceful.

ASSISTANT VINEYARD MANAGER Fulfills a vital role as backup to the company viticulturist.

Energetic team player with initiative.

MACHINERY OPERATOR Responsible for machinery operations and maintenance on the vineyard using state of the art imported narrow row equipment.

Mechanically minded, quality focused, skilled operator, safety conscious.

Apply by submitting a C.V. to info@bellhill.co.nz

Effects of Canopy Management TESSA NICHOLSON

It’s standard practise within the vineyard to manage the canopy in an effort to control disease. Leaf removal helps in opening the bunches up to more sunlight, prevents humidity and the risk of such nasties as botrytis, while it also stimulates the plants defence systems.

Professor Brian Jordan from Lincoln University, told the Bragato conference that four years of research into the effect of leaf removal on Sauvignon Blanc has thrown up some interesting facts.

With an increase in light exposure, there will inevitably be changes within the berry skin. So there is a catch 22 in that any changes to the berries themselves, are likely to have an impact on the grape quality, so it is important that a “win-win situation is achieved.”

“There are characteristics such as aging that can be changed by light exposure.

Particularly changes to polyphenolics, which are flavonols, anthocyanins and tannins. There are also changes to amino acids and also very importantly, there are changes to the proteins, particularly the PR proteins which are pathogen related proteins.”

In terms of flavonols, Jordan said they act as strong antioxidants, and contribute to the quality of the wine. They increase in relation to the amount of UV-B exposure the fruit has, which means leaf removal will help. Any screening by leaves, will consequently reduce levels.

Amino acids are a major source of nitrogen and precursors for other important compounds, Jordan explained.

“So if you remove the leaves through the normal process, the one thing you can

guarantee is the total amino acid levels are going to decline. And they are going to decline by something in the order of 40 per cent, (when compared with a control vine where leaves are not removed). In terms of your nitrogen content during fermentation, this leaf removal has to be taken into consideration.”

If not, winemakers will need to place additives into the ferment, something most would prefer not to do.

Methoxypyrazines contribute a great deal to the aroma profile within Sauvignon Blanc. So how does leaf removal impact on the levels?

Jordan said unfortunately, results from the research differed immensely between 2010 and 2011. In the first year, the research at Lincoln backed up similar research undertaken in Australia and South Africa that showed the maximum levels of methoxypyrazines are achieved prior to veraison. Maintaining the leaves gave higher levels than when the leaves were removed pre-veraison and although declining to harvest, the difference was retained.

However in 2011, those results were thrown on their head. Jordan said it now appears that climate during the growing season played more of a role than initially expected. 2011 was a warm year, and overall methoxypyrazine levels

were lower than 2010 and did not show a difference between leaf removal and leaves retained.

“Maintaining leaves, particularly preveraison in a cool season, will increase levels. The biology is unclear on why.

But the region (climate) will influence the levels.”

So as you work to control the canopy and open up the space around bunches, there are a number of issues that need to be taken into account.

• UV-B exposure can have a positive effect on increasing the levels of flavonoids and antioxidants • Leaf removal will reduce amino acids (nitrogen status) in the juice • Changes in berry skin characteristics, such as permeability, will be induced by UV-B exposure and could influence skin contact application • UV-B exposure will also reduce disease pressure • UV-B exposure is likely to increase PR proteins • And most importantly of all – the canopy management/UV-B balance will have an important effect on grape juice/wine properties.

Something to bear in mind prior to undertaking any canopy management this coming season.

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IWC Acclaim for Yealands Yealands Estate collected a trio of trophies at the International Wine Challenge Awards ceremony held in London last month.

In addition to the International Sauvignon Blanc and the White Marlborough trophy, Yealands Estate Single Block S1 Sauvignon Blanc 2011 was also awarded the 2012 James Roger Trophy.

The James Roger Award is presented to the best wine in the International Wine Challenge, in its first year of production.

The wine must be a new blend and label, or from a recently acquired single vineyard site.

The winning wine is made exclusively from fruit grown in the Yealands Estate Seaview Vineyard, in the Awatere Valley, Marlborough.

Chief Winemaker Tamra Washington, says the Single Block Sauvignon Blanc is a pure expression of the Yealands Estate Seaview Vineyard.

“The vineyard consistently produces distinctive, aromatic and textured

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Tamra Washington Sauvignon Blanc, which has obviously resonated with the judges.”

The judging panel, including Tim Atkin MW, Oz Clarke, Charles Metcalfe, Sam Harrop MW, Derek Smedley MW and Peter McCombie MW, described the

The Official Magazine of Wine Marlborough

wine as “a great example of a Sauvignon Blanc from the Awatere Valley with a fragrant slightly floral nose with herbal aromas, striking acidity on the palate with a fresh finish. A thrilling wine!”

The Yealands Estate Single Block S1 Sauvignon Blanc 2011 is currently sold exclusively through Marks & Spencer in the UK, and is expected to be released in New Zealand later this year and will be available for purchase from leading retailers.

The International Wine Challenge is considered the largest and most prestigious competition in the world, featuring over 12,000 wines. Trophies are awarded to the very best examples from their class and selected from the gold medal wines, after a rigorous process where the wines are judged at least three times.

Why The Need For Fertiliser TESSA NICHOLSON

In the recent MPI Viticulture Review, it was noted that many Marlborough growers have held off using fertiliser in the past three years. That could cause problems further down the track.

As reported in last month’s Winepress; the Review stated that in an effort to reduce expenditure, many of the model’s growers had deferred repairs and maintenance and also fertiliser applications.

“The model shows a steady reduction in fertiliser expenditure since 2008/09; from $419 to just $110 per hectare in 2011/12.

Lower fertiliser inputs will reduce yields.

Some industry commentators are concerned about the impact of on-going reduced fertiliser inputs on vine health and grape quality.”

So why is fertiliser so important in vineyards? And why is there concern about the lack of applications? Blair McLean, Hort Sales rep for Fruitfed Supplies, says the vines take an enormous amount out of the soil every harvest. If those minerals are not replenished, there is the probability it will impact on future crops, both in terms of yields and quality of those yields.

“We saw a lot of botrytis in certain areas this year and the shrivel of stems. A lot of that is associated with the lack of magnesium. Vines in some areas were missing their inputs over the last couple of years, and in those areas problems were showing up more than in others.”

Every tonne of grapes harvested, removes the following minerals form the soil; • 750 grams of nitrogen • 170 grams of phosphorous

• 1.5kg of potassium • 60 grams of sulphur • 110 grams of calcium • 100 grams of magnesium Multiply those figures by the tonnes you harvested from your vineyard – and you quickly see how the mineral loss adds up, particularly during years when production has been 12 tonnes or more per hectare.

Blair says the lack of fertiliser applications is understandable.

“It’s not surprising, given the circumstances,” he says. “The grape grower only has a certain amount he can control costs on. The rest, like pruning and spraying have to be done. But if you want to produce quality grapes, then you need to spend money on things like fertiliser.”

It appears that message has got through, with the MPI Review stating many of the model’s growers were expecting to see an increase in spending on items such as fertiliser. Blair says more growers are undertaking soil tests and looking at replacing vital nutrients,this year, than have in the past.

“The rise in demand for fertiliser isn’t just because of the potential rise in grape prices. It’s about the demand for quality fruit. The demand/supply curve has changed in the past 12 months and wineries want as much of the very best fruit they can get. Also because of the weather at flowering last year, it’s likely

Soil samples are a way of learning what is required in terms of nutrients.

this year’s crop may not be the largest.

So people have to do what they can to ensure they get high quality and also push up the quantity. They may need to look seriously at their fertiliser to achieve that.”

It has to be remembered not all areas within Marlborough are affected by the lack of fertiliser. Certain soil types are richer in minerals than others, but the lighter, stonier soils are likely to require more regular feeding.

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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 tessa.nicholson@me.com OCTOBER 11 Wineworks Marlborough Sauvignon Blanc Yacht race. To register your wine and for more information –

visit: www.winerace.co.nz 15 – 17 Marlborough Wine Show judging – Blenheim NOVEMBER 10

Marlborough Wine Show Dinner to celebrate the Marlborough Wine Industry. The Marlborough Convention Centre. Details at www.marlboroughwineshow.co.nz Air New Zealand Wine Awards results announced Kat Wiggins from the UK is visiting Wine Marlborough for 3½ weeks. Kat was the successful winner of the Wine Marlborough NZ-UK Link Foundation - John Avery Wine Scholarship 2012. If you would like to meet with Kat please contact the Wine Marlborough Office.

Marlborough Winegrowers AGM Air New Zealand Wine Awards Dinner - TSB Arena, Wellington

14 20

23 24

DECEMBER 1 A Day On The Green Kiwi Summer Edition - Waipara Date to be confirmed: South Island Wine and Food Festival 2012 - Christchurch JANUARY 28 - 31 Pinot Noir 2013 – Wellington FEBRUARY 2 Nelson International Aromatic Symposium – details http://aromatics2013.wineart.co.nz/registration 7 – 10 Seresin’s Waterfall Bay Wine and Food Festival – Marlborough. Details james@seresin.co.nz 9 Marlborough Wine and Food Festival – Brancott Vineyard. Tickets available www.ticketek.co.nz

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The Official Magazine of Wine Marlborough

News From Home and Away Accolades

Bragato Wine Awards

China Wine Awards 2012

Decanter World Wine Awards

Three trophies to Marlborough wines at

The largest wine competition in China,

One International Trophy to New Zealand

this year’s Bragato Awards.

saw 19 Gold medals come to New

and it went to Marisco Vineyards The

Yealands Estate Marlborough Sauvignon

Zealand. Marisco Vineyards took out

Ned Sauvignon Blanc 2011 – for the Best

Blanc 2012 won Champion Sauvignon

three Double Golds with The Ned Pinot

Sauvignon under £10.

Blanc

Gris 2012, The Ned Noble Sauvignon

Regional Trophy Winners: Brancott

No 1 Family Estate Cuvee Remy NV won

Blanc 2012, The Kings Favour Sauvignon

Estate Sauvignon Blanc Late Harvest

Champion Sparkling Wine

Blanc, 2011 and Golds for The King’s

2011, Saint Clair Pioneer Block Doctors

Esk Valley Marlborough Dry Riesling 2011

Wrath Pinot Noir 2011, and The Ned Pinot

Creek 14, Pinot Noir 2010 and Saint Clair

won Champion Riesling

Noir 2011.

Sauvignon Blanc Wairau Reserve 2011.

Gold Medals: 900 Grapes Sauvignon Blanc 2011, Esk

The Spiegelau International Wine Competition 2012

Johannanneshof Gewurztraminer 2011 won Gold, Tiki Estate Sauvignon Blanc 2011 Gold, Yealands Estate Sauvignon

Valley Pinot Noir 2010, Marisco Vineyards

Blanc 2012 Gold, and Peter Yealands

– A Sticky End Noble Sauvignon Blanc

Sauvignon Blanc 2012 Gold.

2009, Saint Clair Pioneer Block Snap

Marlborough Environment Awards

Block 18 Sauvignon Blanc 2011, Shingle

It’s that time again, time to get your entry

Peak Reserve Release Sauvignon Blanc

in for the Marlborough Environment

2011, Stanley Estates Single Vineyard

Awards. Launched last month, the close

Sauvignon Blanc 2011, Sunday Bay

off date for entries is October 26.

Sauvignon Blanc 2011 and Villa Maria

There are a number of categories suitable

Selection Pinot Noir 2010.

for members of the wine industry, and in the past this sector of the community

While on the subject of the Decanter

has been well represented among the

World Wine Awards – if you have read the article with Phil Reedman MW (page 8) regarding Chilean wine – you might be interested to know that Chile was the star of the recent awards. They picked up five International Trophies – all with varieties New Zealand is renowned for.

They won; Best Rhone Variety over £10, Best Rhone Variety under £10 – (both with Syrah), Best Pinot Noir over £10, Best Sauvignon Blanc over £10 and Best Sweet Wine under £10. Makes Phil’s comments and Brian Bicknell’s in last month’s Winepress hit home a little harder, especially given three of the trophies were for wines in the higher priced bracket of over £10.

finalists.

Of the 63 Gold medals awarded at this

Categories of interest are; Winegrowing/

competition 34 came to Marlborough

Horticulture, Landscape/Habitat

wines. What is so impressive about

Enhancement and Business Innovation.

the haul, is the range of wines they

Established in 1997, the awards are

were spread over. Three golds to

held every second year and run by a

Marlborough sparkling wines, the one

charitable trust of which WMGA is a

and only Gewurztraminer gold came this

trustee. Entry forms are available at www.

way, five for Pinot Gris, five for Riesling,

marlborough.govt.nz

eight for Sauvignon Blanc, four for Pinot Noir, one for a Merlot/Malbec and every single Chardonnay gold – seven in total went to Marlborough wines. Well done to everyone who won. By the time this magazine goes to print, the trophies will have been announced. We will have more details next month.

Brit Awards On the subject of environmental awards, New Zealand wine companies are invited to enter the International Award of Excellence in Sustainable Winegrowing.

Established in 2010 by the Botanical Research Institute of Texas, (BRIT), these

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awards are unique as they are the only international award of

Wellington International Ukulele Band. Tickets are now on sale

their kind. The 2013 competition begins on November 15, when

and the big day is February 9, 2013.

the current application is posted to the website (www.brit.org).

You have plenty of time to get your submission in, as deadline isn’t until March 31, 2013. The winner will be announced in July next year, with the award presented in Fort Worth in October.

The sustainable winegrowing application comprises of 18 highlevel questions, focusing on the three arms of sustainability; environmental, social and economic. For more info visit the above mentioned website.

New Name, but Same Service What was known as Vinefax, has undergone a name change to VineFacts, and has just started up again for the 2012/13 season. This is a subscriber service for local wineries and vineyard owners. Every Thursday information is sent out to subscribers covering a multitude of areas including; the latest weather statistics, crop growth stage information, annual yield comparisons, seasonal development, disease information and

Marlborough Wine and

management advice. The service continues throughout the

Food Festival

growing season, ending late April. If you would like to find out

In case you haven’t

more, or subscribe for the coming season, contact Victoria Raw

heard, some major

at VineFacts@plantandfood.co.nz

changes are planned for festival 2013. The major one relates to the role of food within the festival itself. For many years

a DiViSiOn OF cROMBie LOckWOOD

organisers have been promoting the gourmet produce coming out of this region, but next year this will move to another level. A Culinary Pavilion will be the epicentre for everyone who is passionate about food, cooking it, preparing and eating it. The popular Chef’s Table will once again be a major attraction, alongside Local Heroes which will feature a number of Marlborough’s artisan producers.

The Festival Quarter will feature up to 20 of the region’s smaller wineries, focusing on their boutique nature. Many of the wineries in the Quarter will be first timers at the Festival. The rest of the wineries will once again be spread throughout the beautiful Brancott Vineyard site. For the first time, a Festival Connoisseur Ticket will be available, providing entry to the Festival, access to the Connoisseur Lounge with light refreshments, ability to meet the key chefs and winemakers, and three complimentary

your Specialist insurance Brokers & Risk Management consultants caLL tO LeaRn hOW We can heLP Manage yOuR inSuRance anD RiSk RequiReMentS

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glasses of wine.

Entertainment on the day will include Avalanche City and the

CLASSIFIEDS FOR SALE - Side nets for birds, on reels. 3 years old. Ph: 577 8858 (work)

Tel: +64 3 520 6143 Cell: 027 281 3452 Email: wayne.wiffen@FMRrisk.co.nz Level 3 Post Office Building 2 Main Street, Blenheim

w w w. f m r r i s k . c o . n z

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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The Official Magazine of Wine Marlborough

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Yara Crop Nutrition Crop Knowledge - Portfolio Combinations - Application Competence

YaraVita Bud Builder….… supplies critical nutrients to improve vine health flowering, health, flowering fruitset, fruitset fruit development, development and improved wine quality. quality Boron, Zinc, Magnesium, Phosphorus are all very important key nutrients required both pre & post flowering. They are essential for key functions including: flower initiation, pollination, cell division, calcium & sugar transport, formation and activity of chlorophyll, improved bud development, improved fruit quality, and cold tolerance Nutrient availability early season when soil temperatures are cold is very limited. Zinc and Boron particularly are reasonably immobile from the soil, so an early strategic foliar application that targets both the flower clusters and rapidly developing leaf canopy is recognized worldwide as being the best method of delivering these essential nutrients.

Historic leaf / petiole tests taken at flowering more often than not indicate deficient levels of boron, zinc & magnesium, so a pro-active approach that addresses these nutrients pre-flowering is strongly advised.

YaraVita Bud Builder was developed in response to requests from New Zealand growers for a composite preflowering foliar formulation that delivered these key nutrients at the right timing. It is crop safe, cost effective, and has excellent tank mixability allowing easy integration into crop protection programmes.

YaraVita Bud Builder (24% Mg, 10% Zn, 3% B, 3% P) Recommendation: 5kg/ha foliar applied pre-flowering For more information and advice consult your representative at:

Bud Builder