Winepress - May 2014

WINEPRESS Issue No. 236 / May 2014

#SauvBlanc

Albariño in Marlborough

Grape Day

Wine Unwound

Photo: Jim Tannock

The Official Magazine of

www.wine-marlborough.co.nz

For Expert Viticultural Property Advice

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In this issue...

Regulars

Features

3 4

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Editorial Tasman Crop Met Report

7 From the Board 18 Generation Y-ine 25 Wine Unwound 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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Bringing The World To NZ Sauvignon Blanc It has been a long time coming, but finally New Zealand will have a celebration to mark our most successful wine varietal. The major event, to be organised

by NZW, helped by Wine Marlborough will be held in 2016.

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The Cost of Pests and Diseases In part two of our three part series we take a closer look at the cost of dealing with the introduction of Vine Mealybug and Black rot. Neither are currently in New Zealand, but if they do make it onto our shores, the consequences will be phenomenal.

Royal Media Event The Duke and Duchess may not have made it to the invite only wine tasting held at the Omaka Aviation Heritage Centre, but a number of the media following them did. It was the perfect opportunity to showcase our province.

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Vintage 2014, A Photo Essay From the handpicking of grapes through to the tasting of final juices, our photo essay of vintage 2014 at Brancott Wines, covers what has been one of the most memorable vintages in a long time.

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From the Editor

Wine Marlborough Free to all levy paying members Associate Members: $77 +GST

Well vintage 2014 is done and dusted, and if ever there was a year where the saying ‘don’t count your chickens before they are hatched’, was true, this was it.

Editor:

An early flowering, perfect fruit set and a stunning early summer period led to a

Tessa Nicholson

prediction for high yields. Massive crop thinning and canopy management was

16 Bank Street

undertaken throughout the province and growers were continually advised to keep

Blenheim

yields under control to ensure ripening.

T: 021 709 571

After a good few years of long, drawn out Indian summers, it was inevitable that

E: tessa.nicholson@me.com

Marlborough would experience a more difficult harvest sometime in the near future. As Wine Marlborough Board member Simon Bishell points out in this month’s From The

If you wish to make contact with any

Board, 2014 was one of the most challenging years in his short career. I am sure there

member of the Wine Marlborough

are many who will totally agree.

Board, the following are their email

First there was Cyclone Lusi, which fortunately didn’t create the havoc the Met Service

addresses.

predicted. But then along came the tail end of Cyclone Ita, which brought more than

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

its fair share of mayhem, just as vintage was starting to wind down.

Thankfully, those that took the advice of controlling yields, had most of their fruit in the can by the time the weather turned. But even so there are still anecdotal reports of many wineries and growers having to leave fruit on the vine, or drop it to the ground due to unsavoury conditions in mid April. It is a kick in the guts for those people who worked so hard, at tremendous cost, to keep yields from burgeoning out.

What the impact of the bad weather at the end of the season will be on final yields is as yet unknown. But it is sure to have an impact. By NZW Grape days next month, we will know the outcome.

Talking of Grape Days, we have a preview of what will be covered next month here in Marlborough. The two major talking points of vintage 2014, besides the weather, are likely to be powdery mildew and controlling yields. How do you prepare for 2015? Both of these will be covered in detail on June 10th at the Marlborough Convention Centre.

Make sure that you register now, to ensure a place.

In the meantime, for those who have worked tirelessly among the vines or in the winery, take a well-earned break. You deserve it!

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

TESSA NICHOLSON tessa.nicholson@me.com

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sunshine were recorded in April 2014 than in April 2012.

Table 1: Blenheim Weather Data – April 2014 April

April 2014

April

Period

April

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

2014

compared to LTA

LTA

of LTA

2013

133.2 126.2

124% 113%

107.4 111.5

(1996-2013) (1996-2013)

141.1 124.1

Growing Degree Days Total Jul 13 - Apr 14 – Max/Min Jul 13 - Apr 14 – Mean

1421.1 1433.4

109% 107%

1308.5 1342.0

(1996-2013) (1996-2013)

1350.5 1360.9

18.6 10.3 14.5

-0.2°C +2.4°C +1.1°C

18.8 7.9 13.4

(1986-2013) (1986-2013) (1986-2013)

19.5 9.8 14.7

Grass Frosts (<= -1.0°C)

0

1.2 less

1.2

(1986-2013)

0

Air Frosts

0

-

0.2

(1986-2013)

0

Sunshine hours Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2014

123.7

66% 96%

(1930-2013) 1938 1958 (1930-2013)

153.2

859.1

187.7 92.1 238.5 895

Rainfall (mm) Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2014

149.8

288% 146%

(1930-2013) 1992 1962 (1930-2013)

102.5

273.6

52.1 0.6 173.0 187.7

Evapotranspiration – mm

66.9

107%

62.5

(1996-2013)

72.5

Avg. Daily Windrun (km)

169.6

75%

226.3

(1996-2013)

203.6

Mean soil temp – 10cm

13.5

+1.6°C

11.9

(1986-2013)

12.4

Mean soil temp – 30cm

16.1

+1.7°C

14.4

(1986-2013)

15.1

Mean Maximum (°C) Mean Minimum (°C) Mean Temp (°C) (<0.0°C)

980.4

202.1

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures April 2014 weather summary Most of April 2014 was extremely wet with very high rainfall, very low sunshine hours and warm night time temperatures.

Temperature The mean temperature of 14.5°C for April was 1.1°C above the long-term average temperature of 13.4°C. The above average mean temperature was a direct result of the overcast wet weather. Cloudy weather kept the daytime temperature slightly cooler than average and the night time temperature much warmer than average. The average daily range in temperature was 8.3°C, 2.6°C below the long-term average of 10.9°C. Frosts No ground or air frosts were recorded in

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April. Over the past 28 years (1986-2013) Blenheim has averaged 1.2 ground frosts in April. This is the 3rd consecutive year that no ground frosts have been recorded in April.

Sunshine 123.7 hours sunshine for April was only 66% of the long-term average of 187.7 hours; i.e. 64 hours less sunshine than average, or 2.13 hours less per day. The 12 days from 7 to 18 April were very overcast, associated with the rain. Only 4.5 hours of sunshine were recorded during this 12 day period. Seven of those 12 days recorded zero sunshine. The April 2014 total is the 4th lowest sunshine total on record for Blenheim for April for the 85 years 1930-2013. 104.9 hours less

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Rainfall 149.8 mm of rain in April was 288% of the long-term average of 52.1 mm; this is the 4th highest rainfall total on record for Blenheim for April for the 85 years 1930-2014. April 2013 rainfall was also high at 102.5 mm. The first seven days of April 2014 recorded no rainfall. However, rain was recorded on 15 consecutive days from 8 to 22 April and on 18 of the 30 days in April 2014. The highest daily total in Blenheim was 52.6 mm, recorded on Thursday 17 April. The high rainfall in April brought to an end a long dry spell that began in mid January. From the 22 January through until 7 April 2014 (76 days) only 54.2 mm of rain was recorded.

A similar total of 56.8 mm was recorded from 8 to 10 April, the first three days of rain in the month.

Wind Run April 2014 recorded average daily wind-run of 169.6 km compared to the long-term average of 226 km (75% of average). This is the calmest April on record for the 19 year period 1996 – 2014, the period at which wind has been recorded at a height of 10 metres in Blenheim.

Soil moisture Prior to the rain beginning on 8 April the shallow soil (5-35 cm) at the Grovetown Park weather station was very dry, at 17.1% soil moisture. 14.5% moisture is about as low as the soil moisture goes and field capacity (above which drainage occurs) is about 38%. 56.8 mm of rain in the three days from 8 to 10 April was sufficient to boost the shallow soil moisture from 17.1% to 37%.

This indicates how quickly the top part of the soil profile can be refilled. The subsequent 93.0 mm of rain from 11 to 30

April kept the top part of the soil profile close to field capacity and moisture drained through the topsoil.

In Met Report last month I included a graph of soil moisture from a vineyard in Rapaura. This indicated an increase of the shallow soil moisture in the vineyard after 25 mm rain on 15 and 16 of March, but no increase of the soil moisture at 90-120 cm depth. As a result of the April rain water drained through the profile to reach a depth of 90-120 cm, as moisture at this depth rose from 26 to 31% by 24 April. Soil moisture at a depth of 150-180 cm showed no increase, even with the 150 mm of rain received. This indicates that it takes a very large amount of rainfall to recharge the whole soil profile. The main period of soil moisture recharge in Marlborough is normally May to July when there is little evaporative demand, so 2014 has got a large head start in April.

Season Weather Summary As in my usual practice in the May Met Report I am including a table summarising the main weather parameters for the growing season in comparison to the long-term average.

The long-term average (LTA) data (Table 2) from the Grovetown Park weather station is for the following time periods: Rainfall, Temperature and Sunshine the LTA data is for the period 1986-2013.

For Growing degree-days (GDD) and Evapotranspiration (ET) the LTA data is for the period 1996-2013 (the period over which these two parameters have been recorded electronically).

The average temperature for the growing season (September 2013 to April 2014)

was 15.6°C; 0.5°C above the longfour months of the 2013/2014 season term average. However, the average (January to April) recorded a mean temperature was only marginally ahead temperature of 16.2°C, 0.1°C below of the 2010/2011 and 2007/2008 growing average. There were only a couple of seasons, both of which recorded an average of 15.5°C. The previous warmest short periods with well above average temperatures during the ripening period season was 1998/1999 with an average temperature of 15.7°C. However, as far as in 2014, as indicated by the upward blips of the red line in the middle of February temperature is concerned the 2013/2014 and March. season was essentially a season of two halves. This is indicated by the growing degree-day line for the 2013/2014 season Phenology summary In previous editions of Met Report I in Figure 1 (red line). have outlined phenological data for five The first four months of the 2013/2014 Sauvignon blanc sub-regional vineyards season (September to December) were that we have monitored over the 10 very warm, with a mean temperature of years 2005-2014. Table 3 indicates 15.0°C; 1.1°C above the LTA of 13.9°C how the duration in number of days, (1986-2013). The only other year to have from budburst to flowering, flowering recorded a warmer four months from to véraison, and véraison to 21.5 Brix, September to December over the past varied for the 2013/2014 season. 50% 82 years (1932 to 2013) was 1988, with budburst was in the first week of October a mean temperature of 15.3°C. This is and 50% flowering was in the first week illustrated by the growing degree-day of December 2013, at all five vineyards. line for the 2013/2014 season in Figure 1 The effect of the very warm weather (red line) slightly below the pink line for from September to December 2013 is 1988/1989. It was this warm early start to highlighted in Table 3. The bud burst the 2013/2014 season that led to an early bud burst and an Figure 1: Growing degree days for Blenheim: days ahead (+) early flowering. or behind (-) average Growing Degree Day summation starting from 1 September At the end of December 2013 it appeared that the harvest in 2014 would be very early. However, in early January 2014 the period of sustained above average temperatures ceased and the second

Table 2: Monthly weather summary for the 2013/2014 growing season in comparison to the long-term average

LTA 13/14

Rain Rain

LTA 13/14 Mean Mean Max Max

LTA 13/14 Mean Mean Min Min

LTA Mean

13/14 Mean

LTA GDD

mm mm °C °C °C °C °C °C Sep 54.1 67.2 16.2 16.8 5.9 7.0 11.1 11.9 70.2 Oct 63.7 56.0 18.2 19.6 7.8 8.7 13.0 14.1 107.5 Nov 52.2 48.8 19.8 20.6 9.4 11.2 14.6 15.9 142.0 Dec 49.9 16.8 21.9 23.3 11.7 12.9 16.8 18.1 208.4 Jan 44.6 79.2 23.4 22.4 12.7 12.0 18.0 17.2 238.4 Feb 47.1 18.0 23.1 23.1 12.3 12.2 17.7 17.7 214.1 Mar 39.4 26.6 21.5 21.0 10.4 9.9 16.0 15.5 193.2 Apr 45.3 149.8 18.8 18.6 7.9 10.3 13.4 14.5 111.5 Total 396.3 462.4 1285.4 Mean 20.3 20.7 9.7 10.5 15.1 15.6 % of LTA or deviation 117% +0.4 +0.8 +0.5

13/14 GDD

LTA ET

13/14 ET

LTA Sun

13/14 Sun

mm 75.2 138 166.9 243.3 215.4 207.5 167.7 126.2 1340.2

mm 72.3 99.7 121.2 139.2 140.0 108.8 100.5 62.5 844.2

hours 72.7 109.9 109.7 142.8 140.4 119.4 93.6 66.9 855.4

hours 191.4 225.2 237.9 248.0 261.6 222.9 230.4 192.2 1809.6

169.4 222.3 217.2 233.9 261.2 241.4 232.8 123.7 1701.9

104%

101%

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94%

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Table 3: Difference in the number of days between bud burst, flowering, véraison and 21.5 Brix, compared to the average (2005-2013), and difference in crop load, for the five Sauvignon blanc sub-regional vineyards in the 2013-2014 season Bud burst to flowering

Flowering to Veraison

Veraison to 21.5 Brix

Mid Rapaura Squire

-5.0 days

-2.8 days

+8.3 days

+0.5 days

132%

Upper Brancot Booker

-5.7 days

-2.4 days

+11.4 days

+3.3 days

142%

Oyster Bay Airfields

-3.7 days

-1.6 days

+1.6 days

-3.7 days

121%

Fairhall Villa Maria

-3.8 days

-0.4 days

+2.2 days

-2.0 days

126%

Awatere Seaview

-9.4 days

-1.6 days

+4.1 days

-6.9 days

111%

to flowering interval was much shorter than average at all five vineyards. 50% Véraison was between 4 and 10 February at the five vineyards. The flowering to véraison period occurred during a very warm December followed by a below average January. As a consequence the flowering to véraison interval was slightly shorter than average. Crop load plays a large part in determining the rate of ripening between véraison and harvest.

Very high crop loads really put the brakes on the ripening process in 2014 at most of the vineyards.

Acknowledgement: The data presented

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Total duration Difference in crop difference to average load to average (2005-2013) (2005-2013)

in Table 3 has been collected as part of the Sauvignon blanc regional vineyard research program in Marlborough.

Thanks to Pernod Ricard, Villa Maria and Delegats Oyster Bay for allowing this trial work to take place on their properties.

Collection of data from 2011 to 2014 has been funded by the Marlborough Research Centre Trust.

The weather during the first half of the grape harvest up until 8 April 2014 was brilliant. The large amount of rain during the second half of harvest presented some challenges. However, in reflection at the end of the season I think we can

The Official Magazine of Wine Marlborough

be very thankful that the early part of the season was so warm, giving rise to the very early flowering. Had flowering been a couple of weeks later, then the 2014 harvest would have been a lot later than it was and little of the 2014 crop would have been picked before the rain began.

Rob Agnew Plant & Food Research / Marlborough Research Centre

From the Board SIMON BISHELL

Prosperity for the Future or Prosperity for Today?

Never before have I been so satisfied to

going rate seemed to be less than a third

commodity product. We lose control.

see the last truck roll out of our property

of the contracted price per tonne. The

Growers must think long and hard about

with fruit destined for the winery. An early

fruit? After 200mm of rain in two weeks,

the consequences of such actions. A

start; compressed flowering with rapid

its condition requires no explanation.

few extra dollars this year (when returns

growth through to bunch closure; yield

This wine will appear on the shelves

will be significantly higher than previous

management; powdery mildew pressure

and directly compete against branded

years anyway) may well cost us millions

and the wet end of vintage has led to

product in export markets. Inferior

in the long term. As business owners

2014 being one of the most challenging

quality at a very low price, but we can be

we all strive for consistency and growth.

years of my relatively young career. It has

assured that Marlborough will definitely

Selling excess fruit for token prices

also been incredibly rewarding - nothing

feature on the label.

achieves anything but.

good ever comes easily. As a

I also find it intriguing the taboo

result of hard work, I am proud

that surrounds this behaviour.

of the quality of fruit that we sold and have spoken to many other growers who share similar sentiments.

After several years in the doldrums, growers are feeling optimistic about the future and a return to better times.

Strengthening market conditions have forced wineries to increase

“The road to continued prosperity is by building demand for quality, branded wine – fact. As growers, you and I can make this choice.”

As much as it has occurred, few growers are willing to raise their hands. This indicates that we are aware of the harm it causes, but ignorance is bliss, and that a few extra tonnes will be insignificant.

Every vote counts in a general election; every tonne counts in our industry.

For now, we must wait and see.

The road to continued prosperity

capped tonnages or the price

is by building demand for

paid per tonne on last season, and in many instances, both. Financially,

All for the sake of a few extra dollars, this

quality, branded wine – fact. As growers,

growers have probably had their best

behaviour puts at risk the very essence

you and I can make this choice. I know

year since 2008. It has been a long time

of what the industry is yearning for –

what I prefer, and chances are, you

coming, but have we climbed out of the

long term prosperity. Fruitful seasons

probably want prosperity too. Greed will

hole and learnt from past mistakes?

will provide opportunities for low value

certainly not deliver this.

In the final two weeks of vintage, there

labels to profiteer; however growers

I hope for all of us, my concerns are

has been a concerted effort made by

are still firmly in control. Selling fruit for

proven unfounded. I trust you can now

those associated with unbranded, low

only sustainable prices will help achieve

enjoy a few weeks of relaxation before

value labels to secure fruit from growers

prosperity. $500/tonne will not. At $500/

pruning begins.

who have exceeded tonnage caps. The

tonne, we become price takers of a

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Bringing the World to NZ Sauvignon Blanc TESSA NICHOLSON

First it was Pinot Noir, then aromatics, then Syrah, followed by Riesling. All of these varieties have their own special celebration in New Zealand. Now, at long last, Sauvignon Blanc will also be celebrated.

In 2016 the country’s number one export variety will be lauded by those who create it and those around the world who admire and drink it. While a name and an exact date has yet to be finalised, Chris Yorke, NZW Global Marketing Director, says the celebration is part of the new major events strategy. It will bring key influencers into the country, with the objective being to celebrate the variety and what New Zealand has achieved in such a short time frame.

For Wine Marlborough’s GM, Marcus Pickens, the best news is that it is almost certainly to be held here in Marlborough itself, not Wellington which hosts the Pinot Noir celebrations.

“The famous Sauvignon Blanc signature is always going to be Marlborough, so we have to involve the wine region, the vineyards, natural surroundings, geography and climate. Showing off our region has to be a big part of it. I think people want to see where and how this

Marlborough will at long last get to celebrate Sauvignon Blanc with the rest of the world in 2016. Photo: Babich Vineyard, Awatere Valley, supplied by NZW

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variety has evolved in Marlborough, to understand why it has become so world famous.”

Given more than 85 percent of New Zealand wine exports are Sauvignon Blanc, it seems long overdue that a celebration of this variety take place.

Back in 2008 the world’s first symposium on Sauvignon was held in Austria, a country that had only 400 hectares devoted to the variety. (New Zealand at the time had 11,531 hectares). The Austrians had no intention of stealing our thunder, in fact they vigorously campaigned for New Zealand to take up the mantle for a future event. And that is just what NZW have done.

What is certain is that the event will have its own New Zealand flavour and be part of the organisation’s 10-year strategy.

The first Sauvignon Blanc event will take place in 2016. In 2017 it will be followed by the Pinot Noir Celebration. In 2019, another Sauvignon Blanc event, 2021 Pinot Noir – the 20th anniversary and in 2023 a third Sauvignon Blanc event to coincide with the 50th anniversary of plantings here in Marlborough.

There are some who consider Sauvignon a variety not worthy of in-depth discussion. You grow it, you harvest it,

you ferment in tank and then you sell it.

What is there to discuss?

But Chris says that is a narrow view, given the many nuances that are now emerging in wines from Marlborough and the rest of New Zealand.

“There is a lot of content that we could involve in the celebration. The sub regions, styles, sustainability, research and innovation. Plus there are the Young Guns and the Old Guns – not just in the wine but the winemakers.”

He says initially it will be a smaller event, in terms of those attending and the length.

“For Pinot Noir we roughly work on 500 people over four days. Sauvignon Blanc will probably be closer to two to three days with 300 people.”

In terms of the event direction, Marcus is hoping it will be a Marlborough person who leads the charge on the yet to be established committee to organise the event.

“We need someone like a Richard Riddiford (who established the first Pinot Noir event in 2001) to stand up and say, ‘I can do this job,’ and then whip everyone into action. It needs to be someone who can motivate people and who has the respect to create something really special. That person will be the key.”

Wine Marlborough will play a role in the organising of the event, alongside NZW. “We will be involved, but it will have a lot of NZW investment and oversight, which is a reality for an event of this magnitude.

Given it is likely to be held here though,

allows us a lot of input.”

But it won’t be just about Marlborough, given there are a number of other regions also producing Sauvignon Blanc. While Pinot Noir may be the most regionally diverse variety in the country, given there are substantial plantings throughout the country, Sauvignon Blanc also has a national face. Hawke’s Bay, Wairarapa, Nelson, Waipara and even Central Otago all have their own offerings, which help to make up the overall New Zealand story.

Each of these regions will play a part in the celebration, says Chris.

“This is about putting pride into New Zealand Sauvignon Blanc, no matter where it is grown.”

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Taking Sauvignon Blanc to the World On May 16 a momentous event will begin, one that will take 43 hours to complete and will touch tens of thousands of people throughout the world.

43 Hours Of Sauvignon Blanc will kick

and events taking place in Melbourne,

This will be the fifth international

off here in New Zealand as part of a

Hong Kong, Germany, London, Toronto

Sauvignon Blanc day, and although NZ

world-wide NZ Winegrower campaign to

and San Francisco.”

Winegrowers are right behind it this year,

highlight our flagship variety.

The Wine Fair in San Francisco actually

it isn’t an event that began in this part of

It will involve thousands of tweets,

begins on May 15th their time, coinciding

the world. Instead it began back in 2010

Facebook entries and many other forms

with the launch of the media campaign

at St Supery Winery in Napa, California.

of social media, promoting the unique

here in New Zealand. Chris says more

The aim was to promote the variety

and individual qualities of New Zealand

internationally through social media.

Sauvignon Blanc.

Last year Wine Marlborough organised

Chris Yorke, NZW Global Marketing

Marlborough winemakers to get together

Director says there is no drop off in

to taste a range of local offerings, ranging

Sauvignon’s popularity throughout the

from 2008 through to 2012. There was a

world, particularly in America where sales

vast amount of tweeting going on during

are growing exponentially.

the two-hour event, which due to our

“Currently one billion glasses of

time zone, was the pre runner for the St

Sauvignon Blanc are poured throughout

Supery launch in America.

the world each year. The majority of those

Chris and the marketing team are hoping

consumers are professional females

for another major push during the 43

aged 20 to 40 – who are active on social

hours of this year’s campaign and are

media.”

keen to hear from anyone who is planning

So what better way to promote the variety

a special event to coincide.

and the modern day home of this variety,

“Please get involved by tasting and

than via a #sauvblanc day? Or 43 hours,

tweeting #sauvblanc and #nzwine on

as that is how long the event will take to

Friday May 16, #sauvblanc day. Also

get from our side of the world to its final

let us know what you are planning by

destination in San Francisco.

“As the home of Sauvignon Blanc, and the first vines to see the sun, #sauvblanc day begins in New Zealand,” Chris says. “Appreciation and admiration of the grape then follows the sun, with NZ Winegrower organised lunches, tastings

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than 25 New Zealand wineries will take part in the fair, while also providing tastings at a major hotel in the city.

The culmination will be a major tasting of wines for the more than 300 employees who work in Twitter headquarters in San Fran.

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emailing felicity@nzwine.com” It’s a day that should be written in stone in Marlborough, for all wineries and wine lovers. And if you don’t know how to tweet, or facebook – maybe you have time to find out before May 16.

The Cost Of Vine Mealybug and Black Rot TESSA NICHOLSON

This month we take a closer look at the costs of dealing with the emergence of Vine mealybug and Black rot if they should make their way onto New Zealand shores.

Vine mealybug (VMB) has already made

vigour, affects the marketability of the fruit

potential for natural dispersal, via birds

its presence felt in the majority of grape

and can transmit leafroll virus.

and wind-blown infested leaves. The

growing countries north of the equator.

VMB have a high reproductive rate, with

stickiness of the honeydew means the

It is found in Europe, South Africa and

some females laying up to 250 eggs at a

spread is even more likely. The insects

Argentina and is currently located in all

time, and in parts of California they have

and eggs can also be transported on the

wine growing regions in California.

been known to have between four to

tyres of tractors, harvesters, and again

While the insect itself is very small, (the

seven generations in a year.

due to the stickiness of the honeydew,

female is around 3mm and the male is

They are not a seasonal pest, given they

it is easily transported via clothing and

even smaller) it creates an enormous

live within the vine all year. In winter the

gloves.

amount of damage.

VMB tends to be found under the bark,

Once amongst vines, which is a preferred

in trunk crevices and sometimes within

food source, they infect all areas from

the roots. Once the temperatures begin

roots to leaves and fruit. Producing large

to rise in spring, the VMBs move out onto

amounts of clear, sticky excretions,

the canes, leaves and fruit, with density

often referred to as honeydew, the VMB

increasing exponentially.

infestation causes the vine to decline in

In terms of spreading, there is an extreme

To The Costs A report prepared for NZW by Market Access Solutionz states that the early detection scenario assumes that the first populations are limited to the vineyard.

But it is likely that populations will already exist in other areas, due to the wide range of hosts for VMB and the large number of pathways that could see the transfer of the insect.

“Early detection and control within the vineyard may be possible at the modelled costs, but true eradication costs are likely to be higher due to the likely spread of VMB before detection in the vineyard.

Black Rot (Guignardia Bidwellii) Black rot is a disease caused by the fungus Guignardia bidwellii. It originated in eastern North America but is now found in parts of Europe, South America

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become almost completely rotted by

COSTS ASSOCIATED WITH THREE STAGES OF DETECTION Vine Mealybug

Early

Delayed

Number of locations

1 vineyard 100m radius 5 vineyards 15 hectares 3 hectares

Late

harvest time.

I region say Marlborough, (based only on 19,000ha)

The black rot fungus overwinters in

Time of response (weeks) 4

6

10

Response strategy

Property quarantine Treatment (sprays) and Trapping Surveillance

Property quarantine Treatment (sprays) and Trapping Surveillance

Property quarantine Treatment (sprays) and Trapping Surveillance

Cost Involved

$427,000

$794.000

$147m

However if the New Zealand wine industry has to live with Vine Mealybug, it becomes a completely different scenario in terms of costs.

Impact Type

New pest Assessment Management actions

National impact per annum

canes, tendrils, and leaves on the grape vine and on the ground. Mummified berries on the ground or those that are still clinging to the vines become the major infection source the following spring.

The black rot fungus requires warm weather for optimal growth. A period of 2 to 3 days of rain, drizzle, or fog is also

Reduced yields & quality Vine removal &

replanting

Vine replacement model¹ $43.8 - $214.4m $1,311 - $6,418/ha

required for infection.

Increased production Machinery sanitisation costs Monitoring labour Chemical treatments, (hot spots) & monitoring, etc pheromone trapping

Chemical treatments to

control

Virus testing

$100/ha $50/ha

$3.3m $1.7m

carried to young expanding leaves and

$520/ha (Movento plus other) $600/ha (whites only) (24,500ha)

$17.4m

eight and 25 days later the infection

$14.7m

becomes visible. If the weather continues

$500,000

continue to spread throughout the spring

Other

R & D for baseline control programme

During periods of rain, the spores can be if the moisture content is right, they can germinate within 36 – 48 hours. Between

$500,000

Estimated total costs

$81.4m - $252m

Note 1 – based on national area planted being 33,400ha. and Asia. The fungus attacks all green

cluster and fall to the ground. Later

parts of the vine – the leaves, shoots, leaf

infection periods can destroy a high

and fruit stems, tendrils, and fruit. The

percentage of the berries, turning them

most damaging effect is to the fruit.

into hard, black, shriveled “mummies.”

Infections early in the growing season

When warm, muggy weather in the spring

destroy blossom clusters or cause

and summer is prolonged, unsprayed

developing berries to “shell off” the

fruit on very susceptible varieties may

to be moist and warm, the infection can and summer period.

To control, severe pruning is required, removing all infected material. A bit like botrytis all infected material needs to be carefully removed from the vineyard, and careful sanitation along with chemical practices would be required.

Given that it is a clearly visible fungal disease, detection shouldn’t be too much of an issue. But if it is not treated and dealt with early on, the costs grow exponentially.

There is some good news with Black rot compared with some of the other nasties that could

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come our way. It can

COSTS ASSOCIATED WITH THREE STAGES OF DETECTION

be eradicated by

Fungal pathogen (Black rot) Early detection

Delayed detection

Late detection

severe pruning and

Number of locations

1 vineyard 100m radius 3 hectares

5 vineyards 15 hectares

I region say Marlborough based on 19,000ha

Time of response (weeks)

4

6

10

Response strategy

Property quarantine. Treatment (sprays). Pruning removal and destruction

Property quarantine. Treatment (sprays). Pruning removal and destruction

Property quarantine. Treatment (sprays). Pruning removal and destruction

TOTAL COSTS

$431,000

$836.000

$45m

cultural controls or effectively controlled by a combination of approaches including the use of resistant cultivars, vineyard sanitation and chemical control practices.

Next issue we look at Bacterial blight and Fruit Flies.

THE COST IS OF LIVING WITH THE DISEASE Impact Type

New pest Managment actions

Assessment

National impact per annum

Reduced yields & quality

Pruning of infected replanting

Vine replacement model $737m - $3,992/ha

$12.6m - $133.3m

Increased production costs Chemical treatments, changed cultivars

Monitoring labour & cultural practices $200-$300/ha – improved weed control detritus removal Fungicide treatments $200/ha

$8.4m

Other

R & D for baseline control programme

$500,000

$500,000

Estimated total costs

$6.7m $40.2m - $149m

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Albariño In Marlborough Often referred to as the “wine of the sea” Albariño has frequently been touted as a potential new white variety for Marlborough.

This month we talk to a company that has first hand experience of growing and making this Spanish variety.

History

as far back as the 11th century.

“It has a different format of leaf and has

Albariño is a green-skinned grape

While the grape has been around for

quite long internodes, that put on a fair

variety that accounts for 90 percent of

centuries, Albariño wine didn’t begin

bit of length through the season. The

all plantings in the Rias Baixas region

its ascent as one of distinction until the

leaves are bigger and for want of a better

of Spain. It is also popular in the Vinho

mid 80s. It began to gain an almost cult

description, they are quite floppy,” Steve

status, and certainly helped place the DO

says.

Portugal where it is known as

of Rias Baixas on the world wine map.

This means a good lifting wire is required

Alvarinho.

The climate in the area is damp, which

to keep it all intact.

There are many romantic

has seen many growers grow the grapes

“When it’s in its early stages in a younger

theories that surround the

on pergolas to help prevent disease. This

vine, it is certainly falling out of the wires

introduction of this variety into

has also allowed growers to utilize the

all over the place. It’s not as upright as

Spain. It was thought to have

land underneath for secondary crops or

Sauvignon Blanc, although it’s not as

been brought to the area by

livestock.

bad as Pinot Noir. It also tends to get laid

Verde wine region of northern

pilgrims or monks traveling to the medieval town of Santiago de Compostela, although in most circles that theory is now considered incorrect. Some experts believe the grape is indigenous to Galicia while others believe it is a descendant of Riesling.

There is also a theory that it was brought from Burgundy

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Viticulture Steve Pellett and Bridget Ennals of Stanley Estate Wines became enamored of Albariño during work visits to Spain.

While the Rias Baixas area is much damper and has hotter summers than their current Awatere Valley site, Steve says he believed the variety would still grow well in this part of the world. That proved to be correct when the 2012 Stanley Estate Albariño won a gold medal at the IWC last year.

Initially there were concerns that the Awatere wouldn’t provide sufficient heat, but that hasn’t been the case. The 1.5 hectares of Albariño have been planted in the hottest and most sheltered portion of the vineyard.

The variety is quite vigorous in terms of canopy, with long extension growth.

The Official Magazine of Wine Marlborough

down between the wires and pushed out with the winds here.”

Despite that, the leaves seem to grow apart from the bunches, leaving the fruiting zone more exposed.

“It is not like the Sauvignon where the leaves are so close to the bunch they can lay on the fruit. The Albariño leaves tend to be more away, which is great from an aeration perspective.”

In terms of fruit – Steve says the bunches are quite open and the berries round.

“From our experience so far, you don’t get just the one single bunch. You tend to get bi-lobe or tri-lobe bunches.”

Yields aren’t high and for the past three years the tonnages have been below 12 tonne a hectare. They were hoping to reach that 12 tonne mark this season.

“It’s a later variety, at least the way we are doing it. We are hanging the fruit out until

24 brix. Plus it seems to be a high acid variety.”

Winemaking All the fruit is handpicked and whole bunch pressed. The juice goes through cold settling, racking, inoculation and fermenting with the free run going straight to barrel.

In terms of winemaking, Stanley Estate has been trialing differing methods as they work towards producing a wine that is fruit driven with complexity and texture.

“Initially in 2011 and 2012 we used 100 percent wild yeast to see what the variety would give us. Then last year we decided to do a combination of inoculated in stainless steel and wild

textural wine, with lots of layers and complexity.”

The aim is to have the wine in barrel for at least five months to allow lees contact before combining with the inoculated wine in stainless.

And despite the success of the 2012 Albariño” last year, Steve says they are not racing to plant more of the variety.

“We will only plant if the demand for the wine grows. There is very little understanding of the variety here in New Zealand and even in Australia where a lot of our wine goes. It isn’t an everyday drinking wine that large numbers of people are comfortable with – yet.”

yeast in barrel. We are only using old barrels, no new wood at

Master of Wine Perspective – with Emma Jenkins

all.

While Albariño is one of the region’s oldest varieties (a pocket

“What we found with the 11 and the 12, was we probably

of 200-300 year old vines was recently discovered), the Rías

created a style that was more for us a European style, that

Baixas DO was only established in 1986, and was one of the

wasn’t fruit forward. Whereas typically I think people would

first Spanish wines to be labelled varietally. The DO has five

expect an Albariño from Spain to be more fruit driven. So as a

sub-zones but as yet there’s little focus on these, perhaps due

light nod towards that, we went 50-50 with the vintage last year and we are going to go with a 60 (barrel) 40 (stainless steel) with the 2014 vintage.”

Steve says some of the Spanish Albariños can be quite dry and that Stanley Estate has gone for an off dry style, with four to four and a half grams of residual sugar.

“And I think that balances nicely because we have a very

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Emma Jenkins MW

variety, Albariño’s thick skins and loose

Uruguay!). New Zealand’s first Albariño

clusters allow it to cope well in Galicia’s

(Stanley Estates 2011 and Cooper’s

relatively cool and damp climate; it

Creek’s 2011 Gisborne) also turned out to

also generally retains varietal character

be Australasia’s after the 2009 discovery

and acidity in warmer, humid climes.

that almost all Australian Albariño was

The grape produces pale, refreshing,

instead the French variety Savagnin,

dry, perfumed wines, light-medium

the result of a labeling error when the

bodied with ripe stonefruit (particularly

original vines were sent from Spain in

peach) and citrus lifted by orange zest,

1989. Currently around 20ha is planted

lemongrass and light spice. Acidity is

nationwide, mostly in Gisborne though

high and alcohol generally moderate. The

Auckland, Hawke’s Bay and Marlborough

best have a tangy, almost briny minerality,

also sport vines. The variety seems well

to the DO’s relative newness. Wines are

making for a classic match with seafood.

suited to New Zealand, with its pure,

generally fruit-focused, though barrel-

Albariño’s fresh, user-friendly style

focused aromatics and fruity fresh palate.

fermented examples are occasionally

has become very fashionable and

seen.

quality wines are now produced in the

A moderately vigorous, latish-ripening

US, Australia and New Zealand (and

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The Official Magazine of Wine Marlborough

Contact:

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

roundwood@mcalpines.co.nz

Grape Day 2014 Two major issues will be covered in the upcoming NZWinegrower Grape Day to be held in Blenheim next month – yields and powdery mildew.

While much has been written about the importance of doing yield estimations, there are many who are still uncertain how to go about it in an accurate manner.

There is no doubting that it is a vital part of being a grower or vineyard manager.

Wineries need to know to within a small margin, just how much fruit is going to come in, while growers themselves need to be able to ensure they are working to within a company’s preferred quantity.

Then there is the necessity of knowing how big or small your yield is likely to be, when forecasting work over the summer months.

Too big a yield means a need for thinning, whether that be by hand or machine. As the region has seen this past year, you need to know well in advance what sort of manpower you are going to require if you want to have workers on the ground at the right time.

Presenters Rob Agnew, Damian Martin and Tony Hoksbergen will take a closer look at the effects of temperature on yields going forward and the science of yield estimation.

The impact of the mechanical thinning in Marlborough will also be on the agenda, with a summary of five years of research.

How the process has impacted on botrytis, viticultural practices and wine will be covered by Mark Allen, Mike Trought, Dion Mundy, Jim White and Peter Jackson .

As for powdery mildew, despite the emphasis given to this subject last year at Bragato, there were still a large number of growers who experienced issues in 2014. At Grape Day, the new biology of powdery mildew and the management implications will be discussed by Peter Wood and Rob Agnew. Results from the best practice survey will also be

presented by Trevor Lupton, while David Manktelow will discuss how important it is to get accurate spray doses and deposition.

Thrown into all of this is a robotic pruning demonstration. Canterbury University has been researching the ability to use robots as pruners for a number of years – and while they may be a way off entering the vineyards – you will get the chance to see first hand where the researchers are up to.

Plus the facts and figures of vintage 2014 will be released by NZW CEO Philip Gregan.

NZW Grape Day is on June 10, at the Convention Centre in Blenheim, from 9.30 until early afternoon.

Tickets are $35.00 if you book in advance online at grapedays.co.nz or $45.00 on the day (this includes morning tea and lunch).

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Generation Y-ine TESSA NICHOLSON

Hannah Armstrong Four days before I sit down to talk to

set up in a courtyard with four tables and

although her role sees her overseeing a

Hannah Armstrong, she was pouring a

six people to a table. The royals came in,

number of events around the country. She

Mud House Central Otago Pinot Noir for

after their tour through the vineyards with

has only been in the job for a few short

Prince William in Queenstown. I am a far

the media, separated and began walking

months, arriving as maternity cover at

less salubrious conversation partner.

around the tables.

the time Mud House Wines were helping

In her short career within the wine

“Prince William came up to our table

support the Emirates Team New Zealand

industry it has to be a major highlight –

and before he got to us, I seized the

yachting in San Francisco. A heady start

and one she was still buzzing about days

opportunity by pouring him a Pinot Noir

to a career even she can’t believe she

later.

and handing it to him as he came over.

never became involved with much earlier.

The request had come for winery staff

He ended up talking to us all for about 10

Having spent the majority of her school

to man the tasting tables ahead of

minutes. He was interested in the region’s

years here in Marlborough, Hannah was

the Duke and Duchess of Cambridge

wines, was very warm and personable.

introduced to wine at an early age. Her

arriving at Amisfield in Central Otago.

Kate made her way through to us and

father, Brendon Burns was the editor of

The only criteria was the staff be under

had a real laugh at our table. She said

the Marlborough Express, as well as the

the age of 30. Hannah, aged 27 the PR,

she didn’t know a lot about wine, and

paper’s wine writer. From the age of 10,

Communications and Events Coordinator

normally left that to William. I caught

she remembers being given tiny liquor

for Accolade Wines New Zealand,

myself saying ‘I’d think Harry knows a bit

glasses of wine at dinner and being

jumped at the chance.

about wine too’. She started laughing,

asked to explain what flavours she could

“It was very intimate with only about 20

and agreed that he definitely did!”

taste.

wineries involved,” she said. ”We were

Hannah is based here in Blenheim,

“My sister Rachel and I were hopeless, despite having untainted palates. Half the time we would sit there and say something really unhelpful, like we could taste grapes.”

Looking back on those early introductions, Hannah says she must have learned something, because while she still describes her palate as unsophisticated, she has a very clear understanding of what makes a wine stand out.

Like many of her peers, she was earning money during the school holidays by working in vineyards. Bud rubbing, wire lifting and leaf plucking were all part of

This picture of early morning harvest at a Mud House vineyard was taken by Hannah.

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her holiday programme, although she still

can’t understand why anyone employed

and before she knew it she was back

rowing is not just about winning, it’s about

her.

in full flight training, coached by Marion

the people, the coaches and the support.

“I was a shocking vineyard worker. My

Horwell.

It’s a sport that you get quite addicted

friends and I would create our own fun

“I came back to it completely unfit and as

to.”

while we were supposed to be working.

John Robbie (high school rowing coach)

It was well worth it, especially given her

Things like vineyard Olympics, where

would say with a bit of ‘beef on’ having

dream had been to make a New Zealand

we would see who could throw their

had a year of too much fun. Despite

squad.

secateurs the furtherest or hit the most

that though, I had a goal at the back of

In 2006 Hannah was selected for the

vineyard posts. Honestly we were

my mind to get back into it seriously. I

RPC (Regional Performance Centre) and

terrible.”

wanted to go out there and win. Although

rowed for the local Wairau club at the

When her parents planted their own

New Zealand National Champs in 5 seat

vineyard in 2004, she wasn’t given the

of the Women’s Premier 8 that won gold

chance to goof around, instead she

and earned Hannah the prestigious Red

began to understand what was required

Coat award, as well as a NZ Under 23

to establish the vines and how much

trial. The trial was successful and she

hands on work was required to ensure

was named as a member of the Under

the vineyard produced quality fruit.

23 coxless quad to compete in the World

Yet despite all this experience, Hannah

Champs in Hazewinkle, Belgium. The

never considered a career within the wine

team came fifth and took 12 seconds off

industry. That has a lot to do with the fact

their best time ever. Hopes were high that

she was making her mark as a rower. Her

they would do even better in 2007, a year

goal was to make it into a New Zealand

which Hannah was still eligible to make

rowing squad.

the Under 23 squad. Unfortunately that

Her first foray behind the oars was at

wasn’t to be. An accident saw her break

the age of 15, in the under 16 four at the

her hand and have to withdraw from the

Secondary School’s Maadi Cup.

training programme.

“It was my first rowing regatta and I was

She stayed put in the Waikato though,

rowing with girls who were in their second

having begun a marketing and

year which was very encouraging. We

communications degree at Waikato

won a bronze medal that year and I think

University. It was here she met husband

this was my first taste of success at any

Brad, undertaking a similar degree. For

sport.”

Hannah, the withdrawal from rowing

Leaving school, she went onto

meant rethinking the future.

Canterbury University to study law, and

“I had an interest in media, which is

while she made the cut into second

where I eventually ended up working.

year, she admits she didn’t apply herself

I was the account manager working in

enough to take it further. She had also

sales and advertising for New Zealand

given up rowing, needing a bit of a break

Weddings Magazine in Auckland.”

after years of early morning and evening

A move across the Tasman followed,

training sessions. (Don’t let anyone tell

but Hannah admits her and Brad were

you rowing as a sport is easy!)

seriously contemplating moving back to

A broken foot meant a return home,

Marlborough.

mid one semester and whilst there she

“When I was 17 I couldn’t wait to get

headed down to the Wairau Rowing

out of the place but a few years later

Club, caught up with some of her mates

there was a strong desire to return to

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Blenheim. I think you have to move

her family background, she still can’t

off over vintage, they handpicked the

away to appreciate it. In Sydney I would

understand why she never considered

remaining Sauvignon Blanc fruit from

look out of my two-bedroom apartment

the wine industry earlier.

Hannah’s parent’s vineyard after their

and all I saw was cars and buildings. I

“Stupidly I never thought of it. I regret that

harvesters had been through. This was

missed the scenery of the Wither Hills

now. I wish I had started in the industry

pressed and put in barrel to ferment. An

and Richmond Ranges, something I had

earlier because there is so much to learn.

unusual method yes, but one that is sure

never appreciated in my younger days.”

The people you work with and friends you

to be interesting to say the least. She is

It was a call out of the blue that sealed

meet here are so diverse and interesting

looking forward to trying the end product

their future. Hannah was contacted by

– I am enthralled with it.”

sometime in the future.

a recruitment agency that she had sent

While her role is in PR, communications

With the recent acquisition by Accolade

a CV to, almost 12 months earlier. They

and events, she has also been given

Wines Hannah believes the world is now

wanted to know if she was interested

the chance to find out first hand

the company’s oyster offering everyone

in a particular role that had come up in

what happens to create the wine she

even more opportunities.

Blenheim.

promotes. Over vintage she was finishing

“I think the brands are just going to

“We had already made the decision to

her day job early on a Friday afternoon,

explode. Our distribution channels have

come back, but we didn’t have jobs.

and heading into the winery to take part

opened up hugely, which will grow Mud

We ended our lease and were heading

in a vintage shift. Then her weekends for

House and Waipara Hills. It’s a fantastic

home when I got the call. It was for a role

the past month have seen her doing 12

opportunity to be working with them.

in a winery here in Blenheim, and the

hour shifts.

“With my role doing events and hosting,

recruitment agency wanted to know if I

“It’s so cool. Last Saturday I got to foot

it will bring more people into the area,

was interested in applying. So I applied,

stomp Pinot. I went home covered in juice

which will benefit not only our brand, but

had a Skype interview with Jack Glover

and yeast from inoculations and I just

the region as a whole.”

(Mud House Wines) and he hired me. It

loved it.”

So while she may not be taking on the

was amazing how it all fell into place. It

She has also taken on a wine making

world in a rowing skiff, she is taking on

felt so right.”

project of her own with friend Rosie

the world of wine. Another champion in

Eight months on and she still is pinching

Menzies (Assistant Winemaker at

the making.

herself about her luck. And given

Seresin). On one of their infrequent days

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Royal Media Gets Wine Tasting The Duke and Duchess of Cambridge may not have got the opportunity to take part in a Marlborough wine tasting, but the throng of media following them certainly did.

More than 50 journalists from the UK

countries they are

came out to cover the New Zealand tour,

very keen to wine

and were joined by close to 100 others

and dine us, and

from around the world. To ensure none

in some countries

of them went away without knowing

we are left to fend

about the wine and food produced in this

for ourselves. But

region, a special evening event was held

this is great. We are

for the entourage.

always very grateful

Taking place at the Omaka Aviation

when we get well

Heritage Centre, the media were invited

treated, because we

to taste a range of Marlborough wines,

don’t really expect it.

while nibbling on some of the region’s

Normally we are the

gourmet produce. Ten wineries took part,

ones that people are

each providing three different wines,

trying to avoid.”

while a range of seafood, cheeses, and

Being his first visit to

other nibbles whetted the appetite.

New Zealand Gordon

The role of the journalist, especially the

said he was very happy to get the

So it is obviously quite successful.”

plethora of those following the royals,

chance to try Marlborough wines, while in

Given the royal couple were treated to

may not always get the best of raps, from

the province.

a tasting of Pinot Noir at Amisfield in

those looking on from afar. Jaded and

“You are so well known for your wines.

Central Otago, the opportunity to display

cynical may be what many believe them

In fact New Zealand is so well know

Marlborough’s wines, even if it was only

to be. But on the night prior to the Duke

for its lamb and wine, so this is a great

to the media following them, was too

and Duchesses visit to Blenheim, the

opportunity for all of us.”

good an opportunity to pass by, Marcus

media throng was anything but jaded.

Another of the English media who was

Pickens of Wine Marlborough said.

And most couldn’t wait to get their hands

enthusiastically tasting, was heard to

“There was no other venue where we

on a glass of Marlborough Sauvignon

comment that he had been subsidising

could highlight what Marlborough is

Blanc. Gordon Rayner, Chief Reporter at

the New Zealand wine industry for quite a

known for, during this tour. So we were

the Daily Telegraph, said the media only

few years now.

really happy to be able to focus on the

event hosted by Wine Marlborough and

“My favourite white wine is Marlborough

people who are telling the story of the

Destination Marlborough was one they

Sauvignon Blanc and in my little

royal visit – the media. And I think it

would remember for a long time.

neighbourhood supermarket there are at

worked well.”

“We go all over the world and in some

least nine different Marlborough labels.

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Vintage 2014 A photo essay of a day during vintage at Brancott Wines.

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Are You A Responsible Grower?

NICOLETTE PRENDERGAST – WINE MARLBOROUGH SEASONAL LABOUR COORDINATOR

Bad press regarding labour issues in Marlborough can affect our overseas markets, therefore affecting the future of our wine industry.

The pruning season is upon us, or soon will be. That means an influx of workers and contractors supplying those workers, necessary to do the job. While we would all like to think that everyone is doing their bit for the industry overall, we know that isn’t always the case. There will always be the “cowboys’ who look after themselves, rather than those who are working for them. We have seen the ugly headlines showing up unscrupulous behaviour and we know the impact it has on the region as a whole.

So before you employ a contractor, make sure you know what you should be looking for.

Points to Consider: When engaging a Vineyard Contractor on your property, check they are compliant.

Are they Recognised Seasonal Employer (RSE) or Master Contractor registered?

If YES, then request; Confirmation of the RSE or Master Contractor Registration.

A copy of the tax exemption.

If NO, then ask for the following; Covering letter with the names of the Principal/Director and full mailing and telephone contact details.

Health & Safety Policy Public Liability Insurance Employment Agreement

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Certificate of Incorporation if not a sole trader.

Remember to check they are compliant with Inland Revenue, ask for; Copy of the Current Certificate of Exemption from tax on Scheduler Payments (formally Withholding tax) or a Special Tax Code Letter advising of company IRD/GST numbers Letter of Compliance indicating all tax payments have been made and tax returns filed.

Should you decide to engage the services of a Contractor that does not have a tax exemption you are to deduct withholding tax. If you do not make these deductions the Inland Revenue Department can hold you accountable, therefore it is important to be aware of your obligations.

When your contractor starts work.

Ask to see the employee register showing names and proof that all people working on your property hold a valid work permit.

The minimum wage applies even if a worker is paid by piece rate. All employees are encouraged to keep records of the vine rate/ vine numbers and the hours worked.

The minimum wage is $15.39 per hour including 8% holiday pay. If the total

The Official Magazine of Wine Marlborough

payment received by piece rate is not equivalent to the total hours worked then the employer under law must top up the payment to minimum wage.

Ensure you advise all workers/contractors of your own workplace hazards.

Ensure there are staff facilities e.g. toilets, hand washing facilities, drinking water available.

There will be a zero tolerance this season of non compliant contractors.

Last season the Ministry successfully prosecuted several non compliant contractors and we are keen to ensure that doesn’t happen in 2014.

As the biggest influx of workers of the year arrive, to undertake pruning, it is a huge opportunity to promote Marlborough. We want every one of those workers to go home with not only happy memories of their stay here, but a lifelong appreciation of our wine. Remember if one person has a bad experience, they are bound to tell others, and that begins a never ending litany of bad publicity.

We need to work together to ensure the winter season is a positive experience for all concerned.

If you have any concerns or want futher information, don’t hesitate to contact me at the offices of Wine Marlrborough.

Mob: 027 577 8440 Email: nicolette@nzwine.com

Wine Unwound ANNABELLE LATZ -GOOGLE.COM/+ANNABELLELATZ

Roulette winemaking Amongst the hustle and bustle of the Marlborough harvest, I enjoyed my own mini harvest and winemaking experience, homestyle.

Early on during harvest, I heard about some unrequired local Pinot Noir grapes, still hanging on the vines.

So with a couple of big bags, one bucket, some secateurs, and my trusty loyal Nissan Sentra called Pearl, I spent two consecutive Saturday afternoons snipping away contently, to the sweet tunes blaring from Brian FM, (93.7FM.. worth a listen) on my tinny car stereo.

Luck would have it I had access to a broken unwanted oak barrel, which, with some generous help, was promptly converted into an open top fermenter, lid and all, and transported to my own front porch.

Pearl and I subsequently rolled up to my house, her boot filled to the brim with grapes, and in they went, bouncing happily into the warm oaky cosiness of the barrel, including a handful or two of Chardonnay grapes, just for fun.

I decided to whole bunch wild ferment, along the thought pattern that the stems would add extra layers to the flavour profile, and I would not have to worry about inoculating.

Sugar levels, pH and acidity levels were looking good from the word go after some initial juice analysis, so it was basically a case of leaving the grapes to work their own magic during the cold soak process.

Maintaining cold soak conditions, (around 10 degrees Celsius or lower)

involved a bit of imagination. Relative success was gained from adding dry ice every evening after my cellar shift and post evening plunge, and slotting in three frozen water bottles early each morning post morning plunge, pre cellar shift.

Just for the record, a toilet plunger purchased from the supermarket does not make a good plunger for wine, at all. The easier option was to get in with my hands and splash around for a few minutes, just having to come up for gasps of air now and again as Co2 levels progressively rose over the days as ferment started to kick off.

It was therefore a typical start and end to my day to be covered in juice and skins and stalks up to my elbows, with a few stray bits in my hair and ears too, just for good measure.

Needless to say, I took the personal approach making this Pinot Noir.

It was a bit of a juggling act trying to maintain cold soak for the benefit of the second batch of grapes I picked, wanting to maximise potential colour and flavour extraction from all the whole bunches.

But after about 10 days of cold soak, nature took over, a cap formed as did the sound of gas-filled grapes.

So I promptly replaced the frozen water bottles with hot water bottles, including a real hot water bottle like the ones we keep our toes warm with during winter.

This worked well for a few days.

But the savage chilly dose of weather that whipped through the country near the end of harvest was a bit too much for my

hot water bottle efforts.

But all was not lost. I found a second use for my currently unused horse rug, and wrapped it around the barrel.

The fizzing in the barrel ceased after a couple more days and the cap began to drop, indicating the ferment was complete. I wanted to eliminate the residual sugar which would have been lingering in the whole bunches, so I experienced a touch of irony on Easter Sunday, as I washed my feet, got extremely personal with my wine, and clambered into the barrel to crush the last of the whole bunches.

Two more days of hot water bottling, and the residual sugars were as good as gone. This meant I could chuck on a generous dose of dry ice, plastic wrap the lid, and let sit for a couple of days until I drained and pressed.

Which is what I will be doing in about half an hour…..

Draining and pressing my wine off the skins and stems will involve more imagination, and hopefully a bit of my amateur skill will surface too.

I have one bucket, one syphon hose, some muslin cloth, and a 60 litre container with a tap.

Wish me luck, I might need it.

Many thanks to my winemaking and cellar mates who helped me along the way, with the patience to put up with my numerous questions. And my horse Zula for your rug, which you can have back now, as frost season is just around the corner.

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NZW Export News – March 2014 Key Points • MAT1 January 2014 export value is $1.287 billion, up 7% on the previous year.

• MAT March 2014 exports are 185.5 m. litres, up 8% on the previous year; packaged exports are +7% for the period and other exports are up 11%.

• Average value MAT January 2014 is $7.09 per litre up 1% on the previous year; packaged export value is $8.35 per litre down 0.5% on the previous year. (1 = Moving Annual Total ie: previous 12 months)

- Packaged wines • Excluding unpackaged wine from the data, the January 2014 average value was $8.25 per litre, down $0.01 per litre on January 2013.

• MAT January 2014 the average price is $8.35 per litre, down $0.04 per litre (0.5%) on MAT January 2013.

• MAT January 2014 prices are up 0.5% to the USA, but are down 0.3% to the UK, 1% to Australia and 4% to Canada.

Total Export Volume & Value • MAT January 2014 total value of exports is $1.287 billion, up 7% on the previous year.

• YTD January 2014 total value of exports is $909.3 million, up 9% on the previous year.

• Total value of January 2014 exports was $103.7 m. up 27% on January 2013.

• MAT March 2014 exports are 185.5 m. litres, up 8% (14.3 m. litres) on the previous year.

• YTD March 2014 exports are 148.5 m. litres, up 11% (14.4 m. litres) on the previous year.

• March 20144 exports were 17.1 m. litres up 22% (3.0 m. litres) on March 2013.

Export Volume by Country of Destination • In March, for the major markets, exports were up 44% to the UK & 25% to the USA but were down 8% to Australia. Canada was up 30% for the month, while performance of other markets was mixed, with the best performers being Germany, China and Japan.

• YTD March 2014 growth is led by the USA +14% with the UK +8% and Australia +7%. Shipments to Canada are +13% on last year. Germany and Singapore are the other best performers.

• MAT March 2014 growth is led by the USA +16% with Australia +5% and the UK +4%. Canada shipments are +11% for the year. Performance of other tracked markets is mixed with Germany and Singapore both growing over 20%.

Export Value per Litre - All wines • January 2014 average value was $6.88 per litre, down $0.51 per litre on January 2013.

• YTD January 2014 average value is $6.98 per litre • MAT January 2014 average price is $7.09 per litre, down 4 cents from the previous month but up 1% or $0.08 per litre on MAT January 2013.

Export Volume by Packaging Type • Exports of packaged wines MAT March 2014 are 130.0 m. litres up 7.2% (8.7 m. litres) on the previous year and are 70.1% of total export volume.

• MAT March 2014 packaged exports are up to all major markets led by the USA +10.8% and Canada 10.5%.

• Exports of packaged wines YTD March 2014 are 101.0 m. litres, up 9.1% on the previous year.

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• March 2014 packaged exports were 11.1 m. litres, up 12.4% on March 2013.

• Other (non-packaged) wine shipments MAT March 2014 are 55.6 m. litres up 11.2% (29.9% of export volume). Nonpackaged shipments growth is led by the USA (+26.0%).

• Non-packaged exports YTD March 2014 are 47.5 m. litres up 14.4% (6.0 m. litres) on the previous year.

• March 2014 non-packaged shipments were 6.0 m. litres, up 43.6% on March 2013.

Exports by Variety/Style • In March 2014 Sauvignon Blanc exports were 14.4 m. litres, up 20% from the previous year, accounting for 84.1% of export volume. Of the Sauvignon Blanc exported in March, 14.1 m litres was from Vintage 2013.

• Performance of other styles was mixed in March with Sparkling, Pinot Gris & Pinot Noir the strongest performers.

• YTD March 2014 Sauvignon Blanc exports are 128.2 m. litres up 13% on the previous year. Performance of other styles is mixed with Sparkling & Pinot Gris the strongest performers.

• MAT March 2014, Sauvignon Blanc shipments are 159.0 m. litres up 10% from the previous year. Performance of other styles is mixed with Sparkling & Pinot Gris the strongest performers.

• Production of Sauvignon Blanc in 2013 is estimated to have been 167.8 m. litres, 27% up on the previous year.

Shipments of vintage 2013 Sauvignon Blanc since release are 126.6 m. litres or 75.4% of estimated production, the highest level at this time since data collection began in 2004.

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 MAY 19

Spiegelau International Wine Competition 2014 entries open 26 – 28 Soil Fertility Seminar with Neil Kinsey. Details and registrations at www.nealkinseynz.co.nz 27-29 Vinexpo Asia Pacific – Hong Kong JUNE 2-4 10 15 19

JULY 3

The London International Wine Fair New Zealand Winegrower Grape Days – Blenheim.

9.30 – Convention Centre New Zealand Boutique Wine Festival – Imperial Lane Auckland SWNZ Member workshops (including WISE Scorecard update and training). 10.30 – 12.30 and 1.30 – 3pm, Marlborough Convention Centre. Register by accessing the NZWinegrower Events Calendar

Decanter World Wine Awards Trade and Consumer Tasting – London 15 – 17 Spiegelau International Wine Competition Judging – Blenheim

AUGUST 8 Spiegelau International Wine Competition Awards Dinner – Auckland 27 – 29 Romeo Bragato Conference – Blenheim – Convention Centre SEPTEMBER 9 – 11 Judging New Zealand International Wine Show Auckland 27 Awards dinner New Zealand International Wine Show OCTOBER 7-8 Marlborough Wine Show Judging – Marlborough NOVEMBER 8 Marlborough Wine Show Awards Dinner - Blenheim 22 Air New Zealand Wine Awards Dinner. More details to follow soon.

GREAT FOOD, GREAT WINES AND GREAT FRIENDS COME TOGETHER AT HERZOG’S! Come and enjoy Marlborough’s stunning days and join us for a casual lunch in the beautiful Bistro gardens or cosy up in front of the open fire for a delicious dinner. All for the love of wine!

And for all you wine aficionados, come and indulge in one of New Zealand’s largest International wine lists!

HERZOG’S BISTRO OPENING HOURS - WEDNESDAY TO SUNDAY! LUNCH: 12pm - 3pm DINNER: From 6pm - late Check out our latest menu online - www.herzog.co.nz CELLAR DOOR: Mon to Fri: 9am to 5pm, Weekends: 11am to 4pm Hans Herzog Estate | 81 Jeffries Road | Blenheim |03 572 8770 | info@herzog.co.nz | www.herzog.co.nz

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News From Home and Away Cloudy Bay Spreading Their Wings Cloudy Bay Wines have become renowned the world over for their stable of Marlborough wines. With their four vineyards and a number of contract growers, the company has always been proudly parochial. Now it’s time for the company, or at least its parent company Moet Hennessy Estates & Wines, to spread its wings further south. The company has conditionally bought Northburn Station in Cromwell, dependent on approval from the Overseas Investment Office. There are two vineyards involved, Northburn and The Shed. It is not the first dalliance Cloudy Bay has had with Central Otago fruit. They have been making a Pinot Noir, (Te Wahi) with fruit sourced from contract growers since 2010. The company also has long term leases on several blocks Calvert Vineyard (Bannockburn) and Felton Roads.

However if approval is given, this will be the company’s first purchase of land outside of Marlborough.

Most Expensive Wine Glass There are all sorts of glasses these days for drinking wine. Each one suited to a differing variety. And some of these can set you back a pretty penny or two. But how about paying $36 million for just one glass? That was the case at a recent Sotheby’s auction in Shanghai. The glass in question was actually a Ming Dynasty porcelain wine cup, claimed to be one of China’s iconic cultural treasures. Given only 19 were ever made during the Ming Dynasty (1465 – 1487) and four are in private collector’s hands, it maybe isn’t surprising that the price skyrocketed.

But you are not likely to get tipsy after drinking from it, given it is so small, just 10 cm in diameter.

Accolade Wines Gain OIC A suite of award-winning New Zealand brands have been bought by Australian wine company, Accolade Wines, including the Marlborough based Mud House Wines.

The deal, announced last November pending Overseas Investment Office approval, was finalised in early April, following regulatory approvals, and besides Mud House includes; Waipara Hills, Dusky Sounds, Haymaker and Skyleaf brands and their assets and operation of Waipara Hills cellar door and café.

Accolade Wines General Manager Asia Pacific, Michael East, said the company had been keen to enhance its portfolio of New World wine brands and had been looking for brands which would complement its existing portfolio for some time.

Accolade Wines will be retaining the New Zealand team, headed by MJ Loza, (who will be General Manager of Accolade Wines in New Zealand), along with key personnel including winemakers, viticulturalists, and equally crucially will be taking on existing growers/suppliers.

Romeo Bragato Conference Work is well underway for the 2014 Conference. Thought provoking plenary sessions are planned each morning to address big issues and explore global trends relevant to the wine industry.

Insightful and at times controversial, they are sure to get the industry talking

over morning tea! Several concurrent workshops will run during the afternoons which focus on a range of topics in greater detail designed to appeal to different audiences. The Conference will offer something for all – from viticulturists to export managers, from winemakers to wine marketers.

A host of prominent international and local speakers will present on global mega trends in the changing wine market, explore the latest risks the industry faces, offer insight into what sustainability actually means to the gatekeeper and much more.

The New Zealand Winegrowers Romeo Bragato National Conference is at the Marlborough Convention Centre on 2729 August. Programme and registration details will be out soon.

Boutique Wine Awards If you crush 250 tonne or less, you are eligible to enter the Boutique Wine Awards held in Australia. Huon Hooke is the Chairman of judges, helped out by Gary Baldwin and Toni Paterson MW. Free freight to Sydney from either Auckland or Christchurch is available via Mainfreight. The all important closing dates to remember are, Christchurch Monday May 19 and Auckland, Friday May 23.

This year there are no hard mail forms, all entry is by email or fax. If you require any more details on the competition or to get an entry form contact tania@ boutiquewines.com.au

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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PROVINCIAL

COLDSTORES LIMITED LET US TAKE CARE OF ALL YOUR CONTROLLED TEMPERATURE STORAGE REQUIREMENTS IN OUR

➤ CUSTOM CONTROLLED AREA ➤ APPROVED TRANSITIONAL FACILITY FOR UNLOADING OF IMPORTED CONTAINERS • Over 60,000 cubic metres of storage spread over two sites • Chilled storage available during vintage for handpicked grapes • Sophisticated monitoring equipment ensures your product is kept at the optimum temperature • We could lease you a small room for your exclusive use to suit your particular temperature requirements (0°C to +30°C) • We store bottled wine, barrels of wine, new plants awaiting the opportune time to plant • Individual rooms available which are being used to grow new budwood

Old Renwick Road, Blenheim.

Tel: 03 5782648 Fax: 03 5782546 Gouland Road, Spring Creek. Tel: 03 5705944 Fax 03 5705955

Lex Thomson B.Vit & Oen. is available to assist the winegrower.

Services include: • Viticulture consultation and vineyard management.

• Pruning and training workshops.

• Pest and disease monitoring.

• Assistance with SWNZ scorecards, audits and the associated record keeping.

• Irrigation audits.

• Yield assessments.

• Fruit maturity sampling.

• Specialised pruning.

Visit www.vitpractice.co.nz for details about our full range of viticulture services.

Ph: 021 230 2348.

Email: lexthomson@vitpractice.co.nz

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