Winepress - September 2012

WINEPRESS Issue No. 218 / September 2012

Chile A Threat?

Winemakers To China

Viticulture Review

Terroir Conference

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

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27 Wine Happenings From Home and 28 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.

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Viticultural Review The Ministry for Primary Industries has just released it’s viticultural review, focusing on Marlborough and Hawkes Bay. It shows the tough growing conditions, which impacted on yields, played a major role in the financial status of local growers.

p12

Chile – A Real Threat At the Romeo Bragato conference, local winemaker Brian Bicknell explained why we can’t ignore the impact Chile will have on the world of wine. Producing wines that are of a very high quality, the Chileans have also got an abundance of sites, investment and management practices that rival our own.

NZW Strategic Review Update As the rolling out of the strategic review takes place, New Zealand Winegrowers are focusing on protecting the competitive position of New Zealand wine and supporting profitable growth. We find out how they intend to do that.

p16

Winemakers off to China Two Marlborough winemakers are among 10 chosen internationally to take part in the inaugural Ningxia Wine Challenge. Dave Tyney and Patricia Miranda leave our shores later this month to take part in a Chinese vintage.

p28

The Official Magazine of Wine Marlborough

9/2012 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 (Chairman): nzyanks@xtra.co.nz Anna Flowerday (Deputy Chair): ajflowerday@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

The 18th Romeo Bragato Conference was one of the largest in recent years, attracting more than 500 participants. Given how last year’s event placed the annual conference in risk of being canned, it was a pleasing result to see so many growers, winemakers and industry personnel attending.

The format was different, even if some attending felt certain subjects covered, were repeats from previous years. There is a reason for this. Those issues that keep cropping up every Bragato – are the ones that threaten the long-term future of the New Zealand wine industry. They are the ones everyone needs to be well informed about and ready to deal with. In particular – leafroll virus.

Yes the subject has been on the Bragato programme for a number of years – but if any disease is likely to play havoc with the quality of our wines, and the long-term profitability of growers, then this is it.

Leafroll is already decimating parts of the country – especially the Hawkes Bay Gimblett Gravels area. It is also rampant in parts of Marlborough – it’s just in white varieties it isn’t so obvious to the eye.

No one can afford to be ostrich-like about this insidious virus – especially given how exponentially it spreads when mealy bugs are present. And we all know they are present here in Marlborough.

You can deal with leafroll in one of two ways; get on top of it straight away, remove virused vines and plan an annual strategy. Or you could defer treatment until a later date.

The second option may not be an option at all – given the statistics coming out of the conference.

If you defer treatment, you run the risk of losing your vineyard within a decade – and the annual national cost of that would equate to around $30 million. Getting on top of it now and continually fighting the virus will see an annual cost nationally of $6 million.

Simple economic choice isn’t it?

We are extremely lucky here in New Zealand, in that the impact of leafoll has been recognised by researchers throughout the country. We are leading the world in terms of how we deal with this virus, with new information and strategies emerging every year. Which is why it’s important that growers have the opportunity to find out more on a regular basis – such as at the Romeo Bragato conference.

It’s not a case of repeating issues year in, year out – it’s a case of presenting the latest and most up to date information so growers can make informed decisions.

Richard Rose: kvl@silkweb.net.nz Guy Lissaman: glissaman@xtra.co.nz

TESSA NICHOLSON tessa.nicholson@me.com

The Official Magazine of Wine Marlborough

9/2012 WINEPRESS

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Met Report Table 1: Blenheim Weather Data – August 2012

August 2012

August 2012 compared to LTA

August LTA

Period of LTA

August 2011

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

22.2 33.4

134% 97%

16.6 34.3

(1996-2010) (1996-2010)

18.1 38.9

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

31.9 59.0

120% 105%

26.6 56.4

(1996-2010) (1996-2010)

23.2 57.0

Mean Maximum (°C) 14.4 Mean Minimum (°C) 5.8 Mean Temp (°C) 10.1 Mean Temp (°C)

+0.5°C +2.4°C +1.6°C +1.2°C

13.9 3.4 8.5³ 8.5³

(1947-2011) (1947-2011) (1932-2011) (1932-2011)

14.6 2.2 8.4 8.4

Grass Frosts (<= -1.0°C)

6

4.8 less

10.8

(1986-2011)

17

0

4 less

4.04

(1986-2011)

8

Sunshine hours 160.0 90% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2012 1478 95%

179.1 129.2 235.0 1551.7

(1935-2011) 1941 2011 (1930-2011)

235.0

Rainfall (mm) 123.2 192% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) -2012 462.2 105%

62.8 4.6 172.1 438.5

(1930-2011) 1969 1990 (1930-2011)

425.0

Evapotranspiration – mm

39.3

80%

48.9

(1996-2011)

68.6

Windrun (km)

Air Frosts

(0.0°C)

1536.8 52.6

176.1

72%

244.0

(1996-2011)

218.1

Mean soil temp – 10cm

7.9

+1.6°C

6.3

(1986-2011)

5.2

Mean soil temp – 30cm

9.6

+1.2°C

8.4

(1986-2011)

7.2

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 August 2012 in summary In comparison to the long-term average, August 2012 was warm, very overcast with low sunshine hours, rainfall was nearly double the average and it was much less windy than normal. This was in marked contrast to August 2011.

sunniest town in New Zealand in 2012.

Blenheim is currently only in sixth position and trailing Whakatane by 186.1 hours for the eight months January to August 2012.

At this stage in the year it would appear as if Whakatane has an unassailable lead over of any of its rivals.

Sunshine Hours A year ago I reported that August 2011 was the sunniest August on record for Blenheim for the 82 years 1930-2011.

August 2012 with 160 hours sunshine, was in complete contrast to 2011 and recorded 75 hours less sunshine, or 2.42 hours less per day.

As has been reported in previous months Blenheim is not doing very well with regards to regaining the crown for

Sunniest towns in New Zealand for

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January to August 2012 (total sunshine hours) 1st – Whakatane = 1664.1 2nd - Lake Tekapo = 1617.7 3rd – Nelson = 1553.3 4th - New Plymouth = 1533 5th – Appleby = 1521.1 6th – Blenheim = 1478 Temperature August 2012 with a mean temperature of 10.1°C, was 1.6°C warmer than average.

It was a return to a well above average monthly mean as experienced in 2009 and 2010. August 2011 was considerably cooler, but close to average.

Despite August 2011 being much cooler than either 2010 or 2012, the mean maximum temperature in each of the three years 2010, 2011 and 2012 is almost identical. However, the mean minimum temperature in August 2011 was over three degrees cooler than in either 2010 or 2012. This indicates that the daytime temperatures for August have not varied a lot over the past three years, whereas the night time temperatures were a lot cooler in August 2011. The much warmer night time temperatures in August 2010 and 2012 were a reflection of much fewer frosts than in August 2011.

Six ground frosts and no air frosts during August 2012 was well below average and in stark contrast to 2011.

Soil Temperatures With so few ground frosts recorded in August 2012 the 9am soil temperatures were well above average. The mean soil temperatures for August 2012 were only slightly lower than the mean soil temperatures for September 2011.

Table 3 indicates above average air temperatures and high growing degree-

Table 2: August mean temperatures in recent years

Mean

L.T.A. 2012 2011 2010 2009 8.5 10.1 8.4 10.1 10.9

Mean maximum 13.9 14.4 14.6 14.6 16.0 Mean minimum 3.4 5.8 2.2 5.5 5.7 Daily range 10.5 8.6 12.5 9.1 10.3 LTA – Long-term average

The Official Magazine of Wine Marlborough

Table 3: Air and soil temperatures and growing degree days in Blenheim, in relation to date of bud burst of 2-cane Sauvignon blanc at Squire Estate vineyard Rapaura

L.T.A 2005 2006 2007 2008 2009 2010 2011 1986-2011 Aug/Sept Mean air temp (°C)

10.0 11.1 10.7 10.5 10.2 10.8 11.2 9.3

Aug/Sept Mean 30 cm soil temp (°C) 9.6

10.3

9.5

9.9

10.0

9.8

9.5

8.6

Aug/Sept growing degree-days (>10°C) 105.9 129.3 129.5 110 95.6 120.6 112.2 91.8 50% bud burst date

30 Sept

30 Sep

7 Oct

3 Oct

3 Oct

7 Oct

16 Oct

LTA – Long-term average days in August/September 2005 and 2006 led to an early bud burst in those two seasons. These two years are in contrast to well below average air and soil temperatures and growing degreedays in August/September 2011 and a very late bud burst. At the beginning of September 2012 it appears as if the date of budburst of Sauvignon blanc at the Squire vineyard in Rapaura will be back to the first week of October, not the third week as occurred in 2011.

Rainfall It may have seemed as if it never stopped raining in August. However, although the rainfall total for the month was nearly double the long-term average, the total rainfall didn’t break any records for Blenheim. August 2012 has the eighth highest rainfall total for Blenheim for the 83 years 1930-2012. August 1990 has the highest total with 172.1 mm. August 2012 recorded 10 days with greater than 1.0 mm rain. The long-term average is 8 rain days greater than 1.0 mm for August.

Another 4 days during August 2012 recorded between 0 and 1.0 mm rain.

Total rain for July and August was 196.2 mm compared with 93.2 mm in 2011.

I heard a lot of comments about the constant wet weather during August and I was asked many times if it was the wettest on record. I think we have fairly short memories when it comes to the weather. I wonder how many readers remember July and August 2008. Rainfall for those two months was 284 mm; the highest on record.

The Marlborough District Council monitor rainfall at 31 sites around Marlborough as part of their hydrological network.

Their Tinpot site which is on the hills 16 km SSW of Blenheim recorded 323.5 mm rain during August. This is 3.5 times the August average and the highest on record in over 40 years. This helps to explain the fairly frequent floods through the Taylor River during August. My thanks to Val Wadsworth of MDC for supplying this information.

Wind Average daily wind-run for August 2012 was 176.1 km, only 72% of the longterm average. This is the lowest total on record for the 17 years 1996 to 2012, (the period for which wind run has been recorded electronically at 10 m height).

As detailed in previous issues of Met

Report, Blenheim has experienced much less wind run than average over the past two years.

Climate Forecasts for the coming season Sea surface temperatures have risen across the Pacific Ocean over the past couple of months, typical of a developing El Nino. There are a number of web sites that show the changing water temperature patterns across the equatorial pacific. The Australian Bureau of Meteorology website at the following web address is a good one. http:// www.bom.gov.au/climate/enso/ This site indicates that “climate models suggest sea surface temperatures in the tropical Pacific Ocean will maintain values close to, or greater than, typical El Niño thresholds before returning to neutral towards the end of 2012 or early 2013”.

The Southern Oscillation index (+ve during La Nina; -ve during El Nino) has moved into negative conditions over the last four months. The following is also from the Bureau of Meteorology “Sustained positive values of the SOI above +8 may indicate a La Niña event, while sustained negative values below −8 may indicate an El Niño event. Values of between about +8 and −8 generally indicate neutral conditions. The 30-day value of the SOI at 26 August was -8.9.”

In early August NIWA suggested that lower pressures to the north of New Zealand and higher pressures to the south were likely to be in place from August to October. As a consequence of this they suggested that normal spring westerlies often associated with El Nino are not expected to be prominent from August to October. As detailed earlier, Blenheim has experienced calmer than average conditions over the past two years and it appears as if the developing El Nino may not deliver the typical windy October / November that Marlborough used to expect.

Rob Agnew Plant & Food Research

The Met Report was brought to you by

NZ Owned & Operated

0800 855 255 | tasmancrop.co.nz

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9/2012 WINEPRESS

The Official Magazine of Wine Marlborough

Marketing Matters MONTY JAMES – NZW MARKETING ASIA

NZ Winegrowers Increase China Focus The New Zealand Winegrowers’

New Zealand wine at premium prices

between winery, industry body and

Marketing Manager Asia role will work out

in China requires strategic investment

government is vital to achieve success.

of Hong Kong from October 2012. It will

in both the engagement and education

If you are interested in participating in

operate from the offices of New Zealand

of the Chinese wine trade (specifically

any aspect of this programme, please

Trade and Enterprise (NZTE) Hong Kong,

those buying and selling commercial

ensure that you have updated your profile

based in Central Plaza, Wan Chai.

quantities of premium imported wines)

on http://portal.nzwine.com/ to indicate

The establishment of an Asia regional

and the education of New Zealand wine

which markets you are exporting to, or

office is a first for NZW and follows the

companies on how to do business in

seeking distribution in. This is particularly

implementation of the Strategic Plan

China.

important following the disestablishment

targeting growth markets within Asia,

Some work has already been completed

of the brand marketing fees, as this

with a particular focus on opportunities

in refining market-appropriate brand

database will be used as the basis for all

in China.

messaging while retaining alignment with

future project communications.

Following a challenging year, the

the existing Pure Discovery branding.

All wineries should have also received the

establishment of this office demonstrates

Detailed communications plans are

NZW 12/13 Global events programme,

our commitment to a region of growing

currently being developed for each

including events in Beijing, Shanghai,

importance to the export growth of

market and will include a comprehensive

Guangzhou and Hong Kong to consider

premium New Zealand wine.

programme of media, PR, social media,

as part of your own sales and marketing

The relocation will facilitate the successful

in-market events and inbound visits to

strategy.

implementation of NZW levy-funded

New Zealand.

More information on NZW levy activities

Asia activities, particularly co-investment

The objective is to attract the attention

in Asia, including China, has been sent

activities with NZTE in China.

and gain the endorsement of key wine

to wineries by NZW Global Marketing

While the new Hong Kong office will be

thought leaders, whose opinions are

Director Chris Yorke. I urge you to read

regional and include activities covering

sought and respected by consumers of

the details and contact me for more

all our key markets in Asia, the relocation

premium wines. Work is well underway

information.

is an opportune time to highlight the NZW

to compile databases of these target

I also hope wineries travelling through

& NZTE market development programme

individuals in each market.

Hong Kong will stop by the NZTE offices

in China. This includes co-investment in

Education will form a key part of the

for a chat about their business needs in

the following areas:

programme, and local-language New

Asia, should the opportunity presents

Building a strong New Zealand wine

Zealand wine training materials will be

itself. Understanding the needs of your

brand in China

developed and delivered to wine training

business is vital to the effective output of

Improving the market knowledge and

institutions, sommeliers in high end hotels

the NZW Asia office and I welcome every

confidence of companies to more

and restaurants, and sales people for

opportunity to do this.

effectively manage the growth of their

importers, distributor and retailers.

businesses in China

Key to the success of these initiatives

The co-investment reflects a shared

however, is the level of engagement from

industry and government understanding

wineries exporting to China or seeking to

that medium-long term sales growth of

export to China. A collaborative approach

The Official Magazine of Wine Marlborough

9/2012 WINEPRESS

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Viticulture Review TESSA NICHOLSON

It’s been a tough few years for growers in Marlborough, but prospects for 2013 are looking better, as the MPI Viticulture Report shows.

The MPI Viticulture Report¹ highlights

monitored vineyards, yields for Sauvignon

businesses included in the monitored

how the drop in yields in 2011/12 has

ranged from 6 to 14 tonnes per hectare.

group. Some have no debt, while others

impacted heavily on growers in this

Within the survey group, Chardonnay-

have debt servicing expenses ranging

region. The vineyard profit before tax was

Mendoza and Clone 15, and Pinot Noir

from $4000 to $11,000 per hectare.)

down 42% on the previous year, with net

yields were down 43%, while a drop of

cash income down 16%.

30% was reported for other clones of

The Marlborough model is based on 30

Chardonnay, compared with the previous

producing hectares, drawing on data

season.

from 18 vineyards across the region.

Overall, the Marlborough vineyard

Growers provide costings for all aspects

model experienced a 20% decrease in

of the vineyard, from electricity, to fuel,

yield, reporting 290.1 tonnes from 30

rates to labour. All revenue is calculated,

producing hectares. This equates to an

as are outgoings, providing an average

average yield of 9.7 tonnes per hectare,

scenario. Seventy-five per cent of the

compared with 12.1 tonnes in the

planted area is Sauvignon Blanc with the

previous year. The smaller yields directly

rest made up of Pinot Noir, Chardonnay,

impacted on profit margins.

Riesling and Pinot Gris.

In terms of profit before tax, the average this year was $96,900, compared with

Yields In 2011/12 most growers chose to lay fewer canes, in an attempt to meet winery imposed yield caps. There was also some pre flowering shoot thinning

$167,300 in 2011. The net cash income was $13,640 per hectare, down 16%.

(It has to be remembered that there is a wide spectrum of contract grape growing

in certain varieties, which exacerbated the lower yields when the bad weather around flowering occurred.

The report states; On the vineyard model, Sauvignon Blanc yielded 10.8 tonnes per hectare on average, down 16% on the previous year. On the 1. Formally known as the MAF Viticulture Monitoring Report

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The Official Magazine of Wine Marlborough

Average Prices Throughout Marlborough growers and winemakers alike have been full of praise for the quality of the fruit this year. Many have described it as excellent and superior to the previous year.

This is mainly due to the lower yields and a cool dry harvest period that allowed fruit to achieve optimum flavour and ripeness, the report says.

The average price per tonne in 2011/12 increased $60 (4%) to $1410 in line with monitored growers forecast 12 months ago.

The Sauvignon Blanc price for the model increased $125 (11%) to $1315 per tonne. The Pinot Noir price decreased $145 (5%) to $2735. The prices paid

per tonne for Pinot Gris, Riesling, and

they spent in 2008/09. The reductions

2012/13 Predictions

Chardonnay Mendoza and Clone 15

have come in many forms, including; the

The news is brighter for next year,

remained fairly constant within the survey

deferment of repairs and maintenance,

according to the report, although growers

group.

a decrease in labour costs and reduced

aren’t expecting to reach full potential,

At least there was a price increase,

fertiliser expenditure.

yield wise within the next 12 months.

however small. It is the first time growers

The model shows a steady reduction in

The Marlborough vineyard model is

have seen a rise in prices paid for

fertiliser expenditure since 2008/09; from

budgeting on an 18% increase in yield

Sauvignon Blanc since the downturn

$419 to just $110 per hectare in 2011/12.

in 2012/13, equivalent to 340.1 tonnes

began after 2007/08, when the variety

Lower fertiliser inputs will reduce yields.

from 30 producing hectares. This equates

was fetching on average $2435 per

Some industry commentators are

to an average yield of 11.4 tonnes per

tonne.

concerned about the impact of on-going

hectare, compared with 9.7 tonnes this

reduced fertiliser inputs on vine health

year. These expectations are based

and grape quality.

on targeting close to agreed winery

In terms of labour costs, the laying

yield caps and being able to harvest all

down of fewer canes in 2011 led to

harvestable fruit in 2013.

less crop thinning. Mechanical pruning

The model’s growers aren’t expecting

was another cost saving. And while the

to reach the yields of 2011, and are

weather at flowering cannot be described

allowing for some impact from the cool

as ideal, there was less need for frost

temperatures of December 2011 on bud

protection last season, saving growers

initiation for the 2013 crop.

42% on the outgoings of the year before.

In varietal terms the model is budgeting

Expenditure Still Down The significant efforts to reduce expenditure where possible, have been on-going since 2008/09. In the past 12 months the working expenses were $7647 per hectare, similar to the previous year. These figures show how much growers within the model have been cutting back. The expenses are down by 24% when compared with what

on Sauvignon Blanc reaching 12.5

The Official Magazine of Wine Marlborough

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tonnes, up 16% on this year, but down on

crop management, to better balance

The industry is benefitting from a more

the highs of 2008 and 2011.

supply with a softening in market

stable labour force, with many smaller

The model is also predicting a

demand. In that time growers have

growers tending to undertake more

conservative $90 (6%) increase in

removed much discretionary expenditure

vineyard tasks themselves. Fertiliser

average price to $1500 per tonne,

from standard vineyard practice. They

expenses and repairs and maintenance

with price increases predicted across

seek a sustainable business return that

are being recognised as expenses that

all varieties. The increase in yields is

will allow them to adequately reinvest

should not be deferred indefinitely. While

expected to be more in line with demand,

back into the vineyard. This is especially

less has been spent on these two items

or even moderately short.

needed to support a rolling maintenance

while income has been limited, most

Growers are expecting a shortage of

plan to replace old, diseased and less

growers are looking to rectify this in the

Sauvignon Blanc grapes in 2012/13

marketable vines.

short term.

leading to wineries competing more for fruit.

There is also more optimism among the growers, when compared with previous years. A number have contracts expiring next year but are confident they will be able to renew them on more favourable terms, including negotiating for higher prices.

Despite predicted higher yields and prices, the model is not budgeting on vineyard working expenses increasing dramatically. Instead they predict they will increase by around 2%, due to costs of electricity, fertiliser, fuel and some repairs and maintenance.

Many of the monitored growers in

In Summary The smaller than expected vintage of 2012 meant a challenging season financially for many growers. Cash flows are challenged as most of the small to medium sized wineries are paying for grapes in instalments, prompting some growers to change to supplying larger wineries.

They are finding banks and wineries generally supportive of their businesses and most are positive about the medium to long-term future of the industry. Even those with relatively high debt levels are feeling positive about the long term

Marlborough spoke of wanting to supply fruit for the premium rather than bulk end of the wine market. However any future decisions will be influenced by the liquidity of vineyard businesses, amongst other factors.

Local nurseries in Marlborough report an increasing level of enquiries from growers seeking to replace dead or old vines.

Sauvignon Blanc and Pinot Noir are the main varieties involved, with interest also in Chardonnay.

The full MPI Viticultural Monitoring Report is available at www.mpi.govt.nz

prospects for their business, but are keen

Rebuilding Sustainable Profit

to reduce debt before interest rates rise

This is likely to take some time the report

again.

states.

Some growers are considering

Since 2008, growers have focused hard

purchasing other existing vineyard areas

on constraining yields, mainly through

to improve economies of scale.

Winery Exchange - 2013 Harvest Name, Email and Contact Number

Company Name

Winery processing space available Red

Forrest wines

200 tonnes

Phil Binnie Email: phil@lakechalice.com Phone: 021 457 895

Lake Chalice Wines

20 tonnes +/-

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9/2012 WINEPRESS

The Official Magazine of Wine Marlborough

Indicatge if required from any sub region

Chardonnay - Prefer Mendoza/15/95

Central Wairau, consider all.

White

Dave Knappstein Email: dave@forrest.co.nz Phone: 03 572 9084

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Grapes wanted for Vintage 2013 & tonnes sought

McAlpines Roundwood Limited

Suppliers of

Quality Roundwood Contact:

Grant Cathcart Phone 03 313 8339 Fax 03 313 3767 Mobile 021 511 460

roundwood@mcalpines.co.nz

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The Official Magazine of Wine Marlborough

9/2012 WINEPRESS

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11

Chile – A Real Threat TESSA NICHOLSON

At the IWSC this year, Chile toppled Marlborough, winning the Trophy for Champion Sauvignon Blanc. Was this a one off – or should Marlborough feel threatened?

Maybe threatened is too harsh a

real heat in some areas and both cool

character, but all we got were green

word – but certainly the signs are that

temperatures and fogs if desired for more

notes,” Brian said. “The quality of all of

Chile could well become our biggest

delicate varieties, in others.”

the Sauvignons has improved amazingly

competitor on the world stage, when it comes to Sauvignon Blanc. It is also a major threat to Pinot Noir, Chardonnay, Merlot and Syrah producers. There are a number of reasons why, as local winemaker Brian Bicknell outlined at last month’s Romeo Bragato conference.

New Vineyard Management Mechanisation is becoming part and parcel of the new look Chilean vineyard.

When Brian first began working there 20 years ago, the fruit was hand picked and delivered in old carts or trucks. That isn’t the case now.

with the correct planting material, especially when planted in the right areas. A lot of plantings were done with Clone 242 but the selection is now broadening with the wine we are tasting today being a mixture of 242, 1 and 107.”

Between 2007 and 2011, the hecterage in Chile grew by 6000 ha, to 202,000 ha.

Climatic Conditions

“Trellising has changed in the warmer

The cold current that runs up the coast

areas from straight VSP to more of an

of Chile provides cooling temperatures,

open canopy that shades the fruit, having

as do the winds coming off the Andes.

great effects on both Cabernet and

The valleys in between the coast and the

Sauvignon Blanc.”

mountains provide vast tracts of ideal

Viticulturists are also beginning to look at

Investment

growing conditions as well.

increasing thiol content, by adding late

This is a biggie for Chile, especially when

season nitrogen applications.

compared with New Zealand. While this

New Planting Material A large amount of what was called Sauvignon Blanc in Chile was actually a variety called Sauvignonasse and Sauvignon Vert, and is possibly Tocai Fruilano. This was pretty well all of The cold currents also stop a lot of rainfall, which many may view as a necessity for irrigation. But Brian said the fogs that affect the coast also provide moisture in the early mornings, for soil and vines, drying off well before any disease threat looms.

“There are great advantages of having

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Chilean Sauvignon prior to the mid 1990s. It looks like Sauvignon on the vine but in the winery it produces less intense wines that have a honeyed, nutty note, especially after a few months.

“To my mind it cannot compete with true Sauvignon and we used to pick it very green to try and get the ‘Marlborough’

The Official Magazine of Wine Marlborough

But it has to be remembered that there has been a lot of major development in recent years upgrading vineyards, with better and true to type varietals.

country has suffered from falling prices and little to no development for four years, Chile has gone ahead in leaps and bounds. There is considerable money coming from mineral sources, which is being invested into the wine indsutry.

Outstanding architectural wineries are emerging throughout the country, plus there has been a considerable amount of investment going into winery equipment.

Brian said that form of investment is now much higher than here in New Zealand.

The international investment in Chile is often from high end French wine producers, with Mouton, Lafite,

Champagne Mumm, Laroche and Marnier all having been

So in summary, where New

there for a long period. They are

Zealand may have brushed

also helping with positioning the

off the Chilean wines of the

wines on the world stage as well

past as no major threat, that

as distribution. Brian said they

complacency cannot continue.

also invest heavily in marketing

While they started behind us

and having teams of people in

in terms of technology, training

the various markets.

and even quality, they have

Talking of markets, they are

more than caught up. The

spread far more widely than

industry is rapidly expanding,

New Zealand is. For example,

as knowledge increases

their top three markets make up

and investment continues

only 36% of their export sales.

to flow. Now the wine belt

New Zealand’s top three markets

expands over 1500km. New

account for 77.6% of export

areas are constantly being

sales.

investigated and the varietal

Brian Bicknell

range is extensive – more so

Education This is something that is taken very

That broader knowledge is certainly

seriously in Chile, Brian said. Being

helping develop the industry at home.

a winemaker is no easy task, taking

“They are now internationally experienced

five years of study. What’s more, many

and really understand the world wine

winemakers are now travelling to

styles. They also have the confidence to

other wine producing regions, gaining

do their own thing, making the best of

experience in a range of styles. Many

what comes from their vineyards,” Brian

have worked right here in Marlborough.

said.

than New Zealand. Their market access has increased dramatically and their reputation as a quality producer is also on the rise.

As Brian said at Bragato – “Chile is defintely not a follower now, they are treading their own path and doing it better and better.”

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Strategic Review Update TESSA NICHOLSON

The rolling out of New Zealand Winegrower’s revised Strategic Plan is well underway, with a meeting outlining changes held in Marlborough last month.

CEO Philip Gregan says the new look

fall under this umbrella.

Sustainability

plan has two major prongs; to protect

The budget allowed for the advocacy

This is one subject that has been at

the competitive position of wine from

plan is $1.1 million of the levy spend.

the forefront of NZW’s long-term goals.

New Zealand and secondly to support profitable growth.

These will be achieved via four specific areas; advocacy, research, marketing and sustainability.

Research The overall aim is to build a knowledge platform that protects New Zealand’s ability to produce exceptional wines and supports innovation. The research

Looking forward it will retain priority with a new committee and management structure in place to oversee all initiatives.

Given New Zealand Wine has almost achieved its long term goal of 100 per cent of all vineyards being a part of a

Advocacy

committee will work to align funding

Working with and alongside government

and topics of research alongside

departments and key influencers is seen

those deemed vital to NZW. A new

as central to ensuring the future of New

management structure is already

Zealand wine. There is nothing new in

in place. Philip Manson is the

the fact that NZW has to have a handle

newly appointed General Manager

on all issues, ranging from labelling

Sustainability, while Simon Hooker, has

and winemaking guidance through to

been appointed the General Manager

Geographical Indications, but recent

Research.

events mean that role has broadened.

The research already being undertaken

Controlling the quality of bulk wine

will continue, but in the future there will

Marketing

leaving this country is one area the new

be greater emphasis on virus control and

Doing this right is essential to ensure

plan will be focusing on. Philip says the

reducing costs within the vineyard.

profitable growth for all members. While

Board would prefer this to come under

While research itself is a priority,

long-term markets such as the UK and

the auspices of a government ruling that

getting the ensuing information out to

Australia remain vital, the well developed

would have more teeth. NZW has formally

all members so they can use it, it also

nature of these markets means new

requested the government to consider

deemed important. The Board has

opportunities need to be focused on.

making such a ruling.

already set in place the means to do

That focus will be geared towards Asia,

The other major change is the role social

this and will continue to enhance those

North America and Europe. A new

responsibility now plays in all fields

methods.

NZW office will be opened in Asia, the

involving alcohol. Being on top of this

The budget for research this financial

Australian office will be closed down and

issue is a key new initiative for the Board.

year is $1.5 million of levy spending.

the European office, based in London,

The all-important topic of excise tax will

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The Official Magazine of Wine Marlborough

sustainability programme, the emphasis now is on getting that message out to the world. A new integrated communications programme is about to be launched to ensure that happens. A new vineyard registry has been established which will replace the Vineyard Surveys of the past.

The budget for Sustainability is $0.7m of levy spending.

will be downsized. In place of generic

Island or just one National regional liaison

Share Expenditure JYE 2013

will be reviewed.

The budget for Regional Offices is $0.5 million of levy spending.

In total NZW will spend $7.7 million this financial year, increasing to $8 million in the year ending June 2014.

Graph on left shows the per cent of spending this year.

The levy spending over the next two financial years is below.

NZW JYE $million

2013 2014

Marketing

2.3 2.5

Regions

0.5 0.6

Research

1.5 1.5

Sustainability 0.7 0.8 fees a Global marketing plan will be

One other area of interest to members

established and a separate business unit

is the role regional offices will play in the

has been established for events, on a

overall future of NZW. Currently each

user pays basis. NZW will work alongside

region receives a portion of levy funds

NZTE to establish and grow new markets,

to operate. The new funding agreement

particularly in Asia and Europe. A greater

will ensure there is transparency and

emphasis will be placed on attracting key

accountability in all future spending. The

influencers as they are deemed central to

funding formula is still to be reviewed, but

achieving the goals of growth.

a new co-investment test will be applied

The budget for Marketing is $2.3 million

to all future regional funding. Early next

of levy spending.

year the role of a North Island, South

Advocacy

1.1 1.0

Admin

1.5 1.6

Transition Costs

0.15

TOTAL

7.7 8.0

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Generation Y-ine

BY TESSA NICHOLSON

Matt Duggan As last year’s Rugby World Cup showed,

semester off and did a vintage up here in

“It was pretty much an apprenticeship.

wine and rugby do go together. Never

Marlborough at Villa Maria.”

I gained experience in all fields of

more so than for this year’s Markhams

His parents had recently moved to

viticulture, starting off as a technical

Marlborough Young Viticulturist of the

Marlborough and it seemed a logical

placement. I was supposed to do

Year – Matt Duggan.

choice to come home and work for a

three vineyard placements, (during the

The 26-year-old who took out the local

period while evaluating his future. The

cadetship) but one month into my first

title in a very close race, (and was

fact he had half of a science degree,

placement, I was promoted to technical

placed second nationally,) is fond of

meant he gained work in the laboratory

supervisor at Oyster Bay.”

both. The past 12 months have shown

during vintage, rather than in the winery

In this role he was responsible for the

how much, given he has competed twice

itself. But it gave him a taste of what the

technical supervision of roughly 800

in the viticulturist competition, and has

industry was all about.

hectares of Oyster Bay’s company bocks.

also spent our summer months in Wales

“It was a perfect role to get an overview

“It was a huge area and a huge

playing club rugby. Thankfully for the

of all parts of the wine industry. I worked

responsibility, but it was just the technical

Marlborough wine industry, his stint as an

closely with the winemakers because

side of things. I would go out and be

overseas player didn’t last too long and

their offices were in the lab, but I also

responsible for measuring pest and

he was back in the province with a new

worked a lot with the viticulturists, as my

disease levels, monitoring moisture,

job that helped hone his skills enough to

job was to test the grape samples taken

basically the overall assessment of the

take out the Young Vit title.

in the field. Although, I never really got to

vineyards. It meant I was in the vineyard

Born in Lower Hutt, Matt’s first career

see what went on out there, in the field.”

50 per cent of my time and the rest

goal was medicine. Like many scientific

Even so, his time out from studying

was in the office. I had to provide all

minded young people, he headed to

refocused him.

the technical material that the vineyard

Otago University to grapple with the

“I decided this is the industry I want

manager needed. Stuff he couldn’t gauge

ever difficult Health Science course. It

to work in. But then I had to figure out

by just looking at the property. I would

didn’t take too long for him to realise, that

how to get there. I was half way through

provide written reports for them and they

maybe medicine wasn’t really his forte.

a science degree, and when I began

could then make decisions based on that

“I found out after a week that I didn’t

looking at my options, I could see that

information. So I guess I was his eyes

really want to do that. You can tell the

Lincoln offered a Graduate Diploma in

and ears in the vineyard.”

ones that really want it, and those that

winemaking and viticulture. So I went

Last year he decided to enter the

don’t. I was very much a part of the crew

back to Otago, determined to complete

Markhams Young Viticulturist, to gauge

that didn’t.”

my degree.”

his own level of knowledge – and was

Which meant he had to re-think his

With that under his belt, he moved to

placed third.

future. Microbiology was a strength so he

Christchurch, took on work for a year to

“Last year’s experience taught me

decided to complete a science degree,

help finance his next year of study prior

that I needed to develop myself in my

only to come to the conclusion that he

to undertaking the diploma. Straight

repertoire. If I am going to manage

had no idea what he was going to use

after graduating he landed a job as a

people, I need to know what I am

that degree for.

graduate viticulturist at Delegat’s here in

managing. I need to be able to assess

“I just didn’t know what to do, so I took a

Marlborough.

and answer questions from staff. The

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The Official Magazine of Wine Marlborough

Matt during the Horti Sports section of the competition competition opened my eyes to what I

a job. Plus there are no vineyards, so my

completely undecided when I worked

needed to work on.”

specialty was out the window.”

at Villa as I liked both aspects a lot.

But before he could even begin to

So when he spotted an advert on-line for

However I was intrigued by the viticultural

do that, he ended up heading to the

a technical supervisor for Treasury Estate

side, so when the job first came up at

Northern Hemisphere to play rugby.

here in Marlborough, he didn’t take long

Delegat’s, it seemed like the ideal role.

Having played Premier rugby for

to think about it. He applied and within

It was an opening into something that I

Harlequins, Matt had almost jokingly

a week of arriving back home, he was

had a great interest in and was a great

signed up to a website that was recruiting

appointed to the position. While it is still

opportunity. I haven’t looked back.

players for overseas clubs.

a technical role, he says there is more

“I still think winemaking would be quite

“Within a fortnight I got a call saying

supervision than he has had before.

cool – one day a little further down the

they had a club in Wales that wanted to

“That was a major attraction. The

track. Maybe then I could have my

offer me a contract. It’s was only for club

supervisory role was new to me and it’s a

own business, where I grow the grapes

rugby, which is a bit like here, but they

good way to get my feet wet in that area.

and produce some wine from them –

paid my airfares there and organised

It’s more hands on and that’s something I

maybe. It’s always a dream. But for now

accommodation and work.”

really enjoy.”

I definitely think I have found my area in

The club was Pwllheli (yes I have spelt

Even though he undertook a science

viticulture.”

that correctly) on the Llyn Peninsula. The

degree specialising in microbiology, prior

rugby was great, but the work side of

to the Lincoln Graduate Diploma, Matt

Matt was placed second in the

things didn’t work out.

chose to head into the field of viticulture,

Markhams National Young Viticulturist

“If we think things are bad here, they are

rather than winemaking.

of the Year behind Wairarapa’s Braden

far worse over there,” Matt says. “There

“Microbiology is very applicable to both

Crosby.

is just no work and thousands looking for

fields of the wine industry. And I was

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Excerpt - Matt’s Speech Matt’s speech at the local competition was; Discuss a new variety that could be suitable to Marlborough that you would love to grow or drink.

Here are excerpts from that speech.

“Although there are a large number of varieties that are potential candidates for Marlborough, I have decided to focus on one that I personally believe has real potential from a viticulture perspective and one I would enjoy growing.

More importantly, this variety also has the potential to produce outstanding varietal wines that would no doubt go hand-in-hand with a good feed of my favourite, freshly caught Marlborough seafood!

And the winner is... The crown jewel of Austrian wine, a white variety, Gruner Veltliner!

From a viticulture perspective there are many crossovers between Austria and Marlborough, however viticulturists and winemakers in Austria have identified one key parameter for producing top quality Gruner Veltliner.

That being; that it has a critical requirement for high diurnal variation.

Gruner Veltliner requires the combination of good ripening days, and cool nights, that allow for slow extended ripening.

Marlborough is renowned for its high sunshine hours.

But equally important is an average daily maximum temperature of about 23.5 degrees in the ripening period of January – March, whereas the average daily minimum temperature for the same period is only about 11.5 degrees.

It is these warm, sunny days and cool nights that allows the pure flavours and aromatics to be drawn out, whilst still retaining the crisp acidity that is essential in top quality examples of Gruner Veltliner wines.”

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The Official Magazine of Wine Marlborough

Winemakers Off to China TESSA NICHOLSON

Two Marlborough winemakers are among 10 from around the world, that have been selected to take part in the inaugural Ningxia Wine Challenge.

David Tyney from Marlborough Vintners and Patricia Miranda from Yealands Estate are about to head to China, after being selected from more than 50 international applicants.

The competition, the first of its kind, aims to promote not only the emerging Ningxia region, but also the wines emanating from there. Already Ningxia, which is inland, has gained a reputation for stunning reds. To the extent that in a blind tasting last year, where judges compared five Bordeaux and five Ningxia wines within a similar price bracket, four Ningxia wines were selected in the top five.(The judging panel consisted of five French and five

Dave Tyney

Chinese.)

For Patricia and David, making it to the top 10 in the competition, means a chance of a lifetime. Not only will they get to take part in the 2012 vintage, they will also get the opportunity to each make a red and white wine. Both wines will be judged by an independent panel; the whites in 2013, and the reds in 2014. To ensure the wines are progressing the way they would like, both will be flown back to Ningxia up to three times between the end of vintage and the final judging date.

The winemaker, who produces the best wines, will win up to US$31,000. Quite an incentive to perform to the best of their ability.

For Miranda who arrived in Marlborough

Patricia Miranda

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(from Chile) in 2004, this is the trip of a

enough to consult to a group of officials

lifetime.

in Yunnan Province (East Tibet) on a

“I have never been to China, but I have

recently established vineyard for ice

been aware that they are producing some

wine production. This was an amazing

very interesting wines. And the wine

experience to see vines planted in a

industry is growing exponentially there. I

small village which is thousands of

was interested in that before I applied for

years old and at an altitude you would

the competition.”

not believe. Secondly, the Chinese wine

For Dave there is even more of an

industry is growing at an amazing rate.

incentive.

Young Chinese are becoming more

“I was interested in Ningxia Wine

‘westernised’ and adventurous with

Ningxia province in red.

Challenge for a number of reasons.

regard to wine purchasing, and local

Firstly, my parents have lived in China

wine production is increasing and gaining

later this month and will have a week’s

for the past three years and I have

in quality. For these reasons I thought it

visited them regularly. It (China) gets

would be a great opportunity to spend

better and more interesting every time I

more time in China.”

go back. On my last trip I was fortunate

Both Patricia and Dave will head away

orientation prior to harvest beginning around September 21. They will remain in Ningxia to complete the fermentation of red wines, which is expected to be around the middle of October.

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The Impact of Harvesting and Processing on Sauvignon Blanc TESSA NICHOLSON

Research undertaken in Marlborough shows that processing and harvesting methods will impact on the style of Sauvignon Blanc produced.

New Zealand Sauvignon Blanc is very different to styles produced in other parts of the world. That has to do with the concentrations of thiols and methoxypyrazines found in wines from this part of the world. Thiols produce more tropical, fruity flavours, while methoxypyrazines produce more herbaceous, green styles.

Claire Grose from Plant & Food, at the Marlborough Research Centre, says there are ways of influencing which style of wine you create, by managing your harvesting and processing methods.

In the research undertaken at vintage 2011, six different fruit processing methods were compared. They were; 1. Fruit hand harvested and whole bunch pressed 2. Fruit hand picked, de-stemmed, with no skin contact 3. Fruit hand picked, crushed and given 3 hours skin contact 4. Machine harvest sample 5. MWRC standard protocol 6. Juice sample from a commercial tank, fermented at MWRC The first four methods were pressed in a 8HL small scale commercial membrane press and samples were taken at differing press fractions, from freerun (0 to 0.4 Bar), light press (0.4 to 0.8 Bar)

through to heavy press (0.8 to 1.6 bar.)

There was also a combination of all the differing press fractions at 0 to 1.6 bar.

Once winemaking was completed, the concentrations of thiols and methoxypyrazines were analysed.

“Looking at the influence of fruit processing, we found that crushing the fruit increased thiol concentrations” Claire said. “They also increase with increased skin contact time. The whole bunch had the lowest thiol concentration.”

When comparing the whole bunch with the sample from the commercial tank, the thiol concentration was 20 times more in the commercial. Crushed fruit had double the thiols, when compared to de-stemmed, and there was 100 times more thiols coming out in the free run juice of the crushed treatment, when compared to the free run of the whole bunch treatment.

In terms of methoxypyrazines – the processing methods also impacted.

“Methoxypyrazine concentrations increase with the crushing of the berries and increased skin contact time. There was a three-fold increase for the whole bunch treatment, compared to the commercial tank samples. Whereas thiol concentration saw a 20 fold increase from whole bunch to the tank sample.

“So what we have found is that fruit processing has a smaller effect on methoxypyrazine levels than it does on thiol concentration in wine.”

In terms of how each processing method stood up; hand harvested had lower methoxypyrazine concentrations, while machine harvested had the highest levels. Claire said that may be due to the amount of non grape material, such as leaves and stems picked up during machine harvesting.

In summary, she said there are some take home messages from the research.

• The crushing of fruit and skin contact time increases thiol concentrations but had a lesser effect on increasing methoxypyrazines • Commercial fruit processing produced thiol levels 20 times higher than hand harvested, whole bunch treatments • Crushing increased the thiol concentration in free run juice • Commercial fruit processing increased concentrations of methoxypyrazines What this means in practical terms is that you can manipulate the wine style, from fruity/tropical to capsicum/herbaceous through harvesting and fruit processing methods.

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Marlborough Presence at Terroir Conference TESSA NICHOLSON

Two researchers from Plant & Food Research, based in Marlborough, were New Zealand’s representatives at the recent International Terroir Conference held in Dijon and Reims.

It is always difficult to define exactly

chemically analysed those juices and

Blanc growers throughout the country,

what terroir means, but in basic terms,

vinified them under controlled conditions

the research team has been provided

it is the interaction from elements

at the Marlborough Research Centre

with information on location, climate data,

such as grape variety, soil, climate,

winery. The resulting wines were then

rootstock, soil type, soil water holding

geology, geomorphology and vineyard

further analysed for compounds such

capacity, pruning methods, age of vines,

management techniques on the resulting

as thiols, methoxypyrazines and amino

details on bud-break, flowering, véraison

wine. This concept is well understood in

acids. In this way we try to get a better

and harvest, etc., from the juices being

many European regions where grapes

understanding of what type of juice

used in the research. That information

have been grown for centuries. In the

is needed to produce a particular

now provides a substantial background

case of New Zealand though, we are still

wine style. However the question that

to what leads to potential juice variability.

coming to terms with what our particular

remained was: what conditions are

Marc admits this approach to defining

terroir is and what impact this terroir has

needed to produce the juices that we are

terroir is the opposite way round to the

on the wines we produce.

using? So now we have to investigate

way that it is being used in Europe.

At the 9th International Terroir Conference

further back – to the vineyard,” Marc

“The terroir concept is well established in

Marc Greven presented a review of the

says.

Europe. Because of their long historical

first year’s findings from the Juice Index

With the help of a large pool of Sauvignon

association with growing grapes and

Project that is part of the wider Sauvignon Blanc II Programme (a study funded by the Ministry of Science and Technology and New Zealand Winegrowers. Victoria Raw presented a poster on the Influence of Soil Variability on Pinot Noir (research funded by NZW).

Marc says they attended, not only to expand their own knowledge, but also to gain reaction to the work being undertaken in this part of the world.

“We have been taking commercial Sauvignon blanc juices from various wineries from across the country. We

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making wine they have a pretty good idea which variety you plant in what region, on what soil, under what management, to get the best wine. That’s the way it works for them.

“But here we do exactly the opposite. We know we have got different styles of Sauvignon Blanc, but where do they come from? We start with the wines, then we look at what types of juice you need for that and then we go further back to look at what kind of conditions you had in the field that produced that type of juice.”

Both Marc and Victoria were keen to gauge the reaction from the northern hemisphere counterparts about their approach to terroir, as well as investigating the scientific methodologies being used.

“It seems we are all using the same sort of tools” Victoria said.

“When you look at our viticulture, we are also using the same tools, the same material, but we are creating a product, New Zealand Sauvignon Blanc which is very different to Sauvignon Blanc from places such as Sancerre and Bordeaux, yet it is also selling as world class wine. We are quite different in terms of our approaches. But neither one is right, nor wrong.”

Our lack of history means New Zealand has had to start from a different position to gain the terroir knowledge that is taken for granted in Europe.

“We are a very young country in terms of wine,” Victoria says.

“We are starting way behind France, Germany, Spain and Italy, who have hundreds of years experience behind them. We are only 30 or 40 years old, and yet we have created this wonderful product in terms of Marlborough Sauvignon Blanc, which is now being emulated around the world. But we don’t necessarily understand how we have got there. I think in the past we have called it serendipity; now we are using science to actually understand how we got here in order to further improve the quality of our wines.”

There are many experienced viticulturists and winemakers in New Zealand who understand that certain styles come from certain areas and Marc says the researchers are now trying to provide the industry with the scientific background for this.

The conference was the prefect environment to reinforce that the research being undertaken here in New Zealand complements much of what is occurring in Europe and that the common ground far outweighs any differences in methodology.

Marc and Victoria’s attendance at the Terroir Conference was funded by Plant & Food Research and the NZ Horticulture Advancement Trust.

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Upcoming Labour Issues CLAIRE WILSON – MARLBOROUGH LABOUR COORDINATOR

As pruning season comes to an end it’s a good time to reflect on the labour needs of the Marlborough region.

Growers have the choice of employing

If the Contractor you are engaging

their own casual staff or to engage a

misses these dates they could possibly

Contractor to get through the work.

miss out on the numbers required to fulfil

Contractors source their workers from a

the vineyard requirements.

pool consisting of experienced and keen

You may be questioning who

The labour requirements of the region

Kiwis, RSE workers if accredited, Work

recommends the ATR numbers and

vary season to season so strategic

and Income clients and backpackers

cut off dates for the region. These

planning is challenging. We run the risk of

from several countries from around the

recommendations are made by the

employers having labour on the ground

world. These labour sources can all

Marlborough Labour Governance Group

without the work to satisfy everyone

come with their own unique challenges.

(MLGG).

or the opposite where we don’t have

For instance it’s always hard to know what

The MLGG’s key objective is to oversee

enough to get the job done resulting in a

type of worker you are getting and with

the current and future Marlborough

labour shortage. This is why the MLGG

the majority of work paid at piece rates

regional viticulture and horticulture labour

try to take all aspects into consideration

there is an urgency and responsibility,

market needs. This can include:

including the unemployment numbers

for you to ensure workers meet minimum wage requirements to ensure the cost of top ups is not too high.

Many RSE employers are now reaping the rewards of the scheme with many returning workers in their teams, however they still have considerable expenses

• Marketing the sector (attracting workers) • Communication – industry, media, stakeholders

• Labour market supply (availability, skills)

and more recently the planned rebuild of Christchurch and how that will affect this

• Industry compliance

region in the future

• Training and education

For the reasons outlined above, it is

• RSE and regional ATR

important that as a Grower you engage

recommendations

early in the conversation with your

to meet and sometimes the lack of support from growers can cost all parties

Organisation Position

dearly. If you use an RSE Contractor

Ministry of Social Decvelopment

Regional Commissioner

that is recruiting off shore, please take

Ministry of Social Decvelopment

Labour Market Manager – Nelson/Marlborough Region

note of the following dates that are very

Ministry of Social Decvelopment

Blenheim Service Centre Manager/Assistant Service Centre Manager/Work Broker

important for these contractors to ensure the ATR (Application To Recruit) process runs smoothly and gives them the ability to plan appropriately for recruitment.

• 24 December 2012 recommended date for winter 2013 applications to be in • 1 August 2013 recommended date for summer 2013 applications to be in

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Marlborough Winegrowers Association Grower Representatives appointments 1. Dominic Pecchenino – Pecchenino ViticultureConsultants Ltd

2. Ollie Davidson Constellation Brands Marlborough Winegrowers Association General Manager – Marcus Pickens Marlborough Winegrowers Association Seasonal Coordinator – Claire Wilson RSE Contractors

Recognised Seasonal Employers

Ministry of Business, Innovation and Employment (MBIE)

RSE Relationship Manager ( formerly Department of Labour)

Marlborough Viticultural Contractors Association

Chairman and one other Board Member

The Official Magazine of Wine Marlborough

labour supplier, just as you would with

the work in the region and submission

work competition rates and has meant

those who will be buying your grapes,

dates to ensure labour is here to carry out

there is still a relatively high demand for

to ensure your work will be done. If

the work when required.

labour at the time this was written. Many

you are concerned about the supply of

MLGG encourage compliant operation

backpackers have moved on due to

sufficient labour get in touch with the

of labour on all the Marlborough

the weather and the opening of the ski

industry representatives on MLGG to air

vineyards. New Zealand Winegrowers

feilds. What we have not seen this year

your concerns or myself as the Seasonal

and Wine Marlborough websites have

is the flow of workers passing through

Labour Coordinator.

good information to safe guard the

after completing work in regions in the

MLGG does not approve or decline

industry and a close relationships with

North Island as the sectors there have

any individual applications to get labour

government departments will ensure

also struggled with the not so favourable

however they do put recommendations

that the responsibility of compliance is

growing conditions this year. We need to

in place for higher level compliance that

that of Contractors, Growers and Wine

protect our labour supply and that is what

the RSE Unit take into consideration

Companies collectively.

the Marlborough Labour Governance

when looking at applications. These

This season has had challenges that we

Group is here to assist with.

recommendations are in relation to the

can not control – the weather! This has

number of workers required to complete

seen some Contractors fall behind in their

GREAT VINES BEGIN WITH NURTURING CARE

plant

CERTIfIEd VINES

WITH CoNfIdENCE

CALL US oN 0800 444 614 Rex on 027 49 80 183 rex@mistyvalley.co.nz Donna on 021 84 98 39 donna@mistyvalley.co.nz

View our catalogue online www.mistyvalley.co.nz

The Official Magazine of Wine Marlborough

9/2012 WINEPRESS

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Remembering Cecil Price; 1944 – 2012 In June a well known local identity passed away. Phil Binnie from Lake Chalice Wines, remembers Cecil Price.

Cecil is one of the early unsung pioneers that the Marlborough viticulture industry has been built upon. His funeral was attended by hundreds and he will be sadly missed.

Born into a farming family near Havelock, Cecil attended Marlborough Boys’ College. By his own admission he was not an academic, however where he excelled was engineering. Based on his early work experience with heavy equipment on the farm Cecil became the master of repair, improvement, and manufacturer of viticultural plant and equipment. As the grape industry started taking over the Wairau Valley in the 1980s Cecil was an enthusiastic early adopter of the new industry and was always eager to work with new technology and methods.

My own experience with Cecil over the

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last 12 years included his working on virtually every bit of machinery there is on a vineyard including; pumps, small stationary motors, trimmers, sprayers, rollers, mowers, mulchers, tractors and harvesters. His basic philosophy was that if you had to repair something then it probably needed to be made stronger.

Aesthetics did not really cut it with Cecil!

Whilst happy to repair and improve

The Official Magazine of Wine Marlborough

equipment he was also a great believer in getting the best and most modern machinery for the job.

His sage advice saved us and others tens of thousands of dollars over the years. I can still hear his voice “You don’t want that squire, that’s a piece of crap, get a new one.”

He had a soft spot for old machinery and his collection of tractors and trucks grew in tandem with the number of sheds required to house them over the years.

In the last three years he was officially ‘retired’ but there was never a day when he was not to be seen in his gray overalls working on some bit of machinery.

Along with his friend and fellow early pioneer, Hank Ruesink the industry has lost a couple of the men who helped make the industry is what it is now.

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 SEPTEMBER 4 – 6

Spiegleau International Wine Competition judging – Blenheim

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Pinot at Cloudy Bay details – www.cloudybay.co.nz

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Marlborough Grape Grower Financial Summary seminar– Marlborough Research Centre – 4 – 5.30pm

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Leafroll Virus Project Workshop - Marlborough Research Centre - 3pm

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Entries close for Air New Zealand Wine Awards

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Winemakers Dinner - Hunters & Collectors with Villa Maria. 5 course degustation inclusive of wine and food - booking essential at Hotel d’Urville. Phone 577 9945

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Marlborough Winegrowers Board Meeting

OCTOBER 1

Tyson Stelzer Market update. Q & A session plus update on the Australian market as he sees it. Time: 5.30pm. Venue: Marlborough Research Centre.

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Wineworks Marlborough Sauvignon Blanc Yacht race.

IS YOUR WATER PERMIT DUE TO EXPIRE?

To register your wine and for more information – visit: www.winerace.co.nz 15 – 17 Marlborough Wine Show judging – Blenheim

NOVEMBER 14

Air New Zealand Wine Awards results announced

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Marlborough Winegrowers AGM

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Air New Zealand Wine Awards Dinner - TSB Arena, Wellington

JANUARY 26 – 28 Pinot Noir 2013 – Wellington

Call

Helen Woodward

Resource Management Consultant For all your resource consent applications and monitoring needs Water - Discharge - Land Use Environmental-soil fertility and contamination testing, water quality testing For experienced, local, prompt service

FEBRUARY 2

Nelson International Aromatic Symposium – details http://aromatics2013.wineart.co.nz/registration

Contact Helen at Phone 03 579 5669 Mobile: 027 211 1154 Email: h.woodward@xtra.co.nz

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News From Home and Away New Members of MANA

End Wine Initiative in the US, through

attendees how to grow their fan base,

Two new members have joined the

until June 2014. The rest will be spent

engage with them more effectively so as

local organisation MANA – Marlborough

developing markets in all three areas,

to build a more profitable and sustainable

Natural Winegrowers. Formed back

supported by NZTE.

wine business.” The workshops will be

in 2010, MANA’s aim is to promote Marlborough as one of the world’s leading wine regions. All the wineries involved are growing and making quality wines using organic winegrowing practices. The original members were Fromm, Herzog, Huia, Seresin and Te Whare Ra. They are now joined by Clos Henri and Rock Ferry.

Wine Marlborough Elections

By September 14, all election papers will be sent out to members, listing the

held here in Blenheim on October 11 and 12.

NZGGC Elections

candidates nominated for the Board of Wine Marlborough. You have until noon on October 1, to return those ballot papers, with the final results due out at midday on October 2nd. Don’t forget to vote!

Wine Milkshakes A fast food outlet in California has come up with a novel idea – even if it is one that may not be all that socially responsible – wine flavoured milkshakes.

The burger chain The Counter, is now offering Pinot Noir, Sweet Peach and Mimosa milkshakes, with the wine apparently cutting through the sweetness of the flavoured milk. Pinot Noir, which is apparently the most popular of the three, features cherries, chocolate and vanilla ice cream. The Sweet Peach uses sweet wine, peach nectar and vanilla ice cream, while the Mimosa includes sparkling white wine, orange juice and vanilla ice cream. Only in America!

Accolades Bragato Wine Awards – Marlborough Trophy Winners: Champion Sauvignon Blanc – Yealands Estate Marlborough Sauvignon Blanc 2012 Champion Sparkling Wine - No 1 Family Estate Cuvee Remy NV Champion Riesling – Esk Valley Marlborough Dry Riesling 2011 Direct to Customer Workshops Former Marlburian Peter McAtamney will be presenting Direct To Customer workshops here in Marlborough in October. The owner of Wine Business Solutions says there has been a growing

Government Supports Wine Industry More than $2 million will be invested in projects to promote New Zealand wine in China, the US and Europe, after the government announced a major funding package recently. $600,000 of that will go towards continuing the Complexity High

trend of wineries selling direct to the customer, rather than just selling through three tiers of distribution. “Whilst the old

Handing over the reins – Stuart Smith and new Preisdent of NZGGC – John Clarke.

With Stuart Smith stepping down from his role within New Zealand Winegrowers, there is now a new President of the Grape Growers Council. Stuart will be replaced

by John Clarke from Gisborne. He takes over the new role immediately. However the role of Chairman of the Board of NZW will take a little longer to be filled. While Stuart has stepped down, it will be next month before a new chair is elected by board members.

routes to market just get tougher, building business directly with customers has never been easier, particularly for small to medium wineries. Our aim is to show

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