Winepress - April 2014

WINEPRESS Issue No. 235 / April 2014

Mechanical Thinning

Marlborough Expansion

Unwanted Pests

Marlborough Montepulciano

Photo: Jim Tannock

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In this issue...

Regulars

Features

3 4

8

7 23 25 26 27 28

Editorial

After four years of trials, 2014 has proved to be the best season ever to determine the worth of mechanical thinning. More than 2500 hectares of Marlborough’s vineyard were thinned this way – providing important data for future years.

Tasman Crop Met Report From the Board Generation Y-ine Wine Unwound

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Marlborough Keeps on Growing As demand continues to grow for Marlborough wines, the major companies are looking to expand their holdings. Hundreds of hectares of new vines are due to go in the ground this year, as those companies look to shore up future supply.

Export News Wine Happenings News From Home and Away

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

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Mechanical Thinning

Berry Positive Pinot Gris Some new clones of Pinot Gris have got Marlborough winemakers and viticulturists excited. Annabelle Latz goes out into the vineyard and finds out what the all the fuss is about.

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Unusual Varieties This month we begin a series looking at some of the more unusual varieties emanating from Marlborough. First up – Montepulciano. We look at the history, the viticultural and winemaking requirements and the end result, as viewed by Master of Wine Emma Jenkins.

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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.

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 Laurin Gane: laurin.gane@xtra.co.nz

Marlborough’s Expansion Marlborough is expanding – not only in terms of plantings (which we look at this issue), but also in terms of the varieties we are beginning to gain a name for producing.

In the past six weeks, the region has been inundated with accolades, both nationally and internationally. Firstly the Sydney International Wine Competition where Villa Maria’s Southern Clays Pinot Noir 2010 took Runner Up to Champion and the Pinot Noir trophies. Two weeks later Villa was again celebrating with the Easter Show’s Champion Wine of the show – this time not with Pinot Noir, but with Chardonnay.

The company overall is no stranger to Champion Wine Trophies especially when it comes to Chardonnay. But this is thought to be the first time a Villa Maria Marlborough Chardonnay has taken the coveted title. It is the second year in a row that a Marlborough wine of this variety has been judged the best wine in the competition. It backs up what so many overseas visitors have been saying during Wine Marlborough regional tastings – “Why aren’t there more Chardonnays?” The purity of fruit flavours, the texture and the concentrations emerging in this region are outstanding.

But spare a thought for our Hawke’s Bay counterparts, who are well used to trophies for this variety. They must be wondering just what they have to do to tackle the Marlborough onslaught. Not only did Marlborough take the Chardonnay trophy from them, we also took the Syrah trophy. That would have been an unthinkable task a few years back. What makes Giesen’s win of that trophy even more special, is this is the first time they have entered a Syrah in any competition. I suspect it won’t be their last.

When you add the trophies for Sparkling, Sweet wine, Sauvignon Blanc, Pinot Noir, Gewurztraminer and Pinot Gris, it’s hard not to get excited about the future of Marlborough.

But what of other varieties? This month we begin a series where we look at some of the more unusual varieties that have been planted in Marlborough. We take a close look at the history of the grape, the viticultural needs here in Marlborough, the winemaking and then to top it off, Master of Wine Emma Jenkins gives us an unbiased view of what the wines are tasting like out of this region, compared with wines from their original home.

First up Montepulciano – a close up of this very Italian wine, as grown in Marlborough.

Could this be a trophy winning variety of the future? Time will tell.

Simon Clark: simon@clarkestate.com Simon Bishell: s.bishell@slingshot.co.nz

TESSA NICHOLSON tessa.nicholson@me.com

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Table 1: Blenheim Weather Data – March 2014

temperature of 18.4°C was well above average (+2.4°C). The maximum air

March 2014

March 2014 compared to LTA

March LTA

Period of LTA

March 2013

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

165.9 167.7

84% 87%

196.4 193.2

(1996-2013) (1996-2013)

201.7 198.1

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

1286.2 1307.2

107% 106%

1201.1 1230.4

(19966-2013) (1996-2013)

1209.4 1236.8

The soil temperatures as reported in

21.0 9.9 15.4

-0.5°C -0.5°C -0.6°C

21.5 10.4 16.0

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

22.3 10.7 16.5

temperature at 9am, not the average

Grass Frosts (<= -1.0°C)

1

1 more

0.18

(1986-2013)

0

consistency with previous manual data

Air Frosts

0

-

0.0

(1986-2013)

0

where temperatures were only recorded

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

232.8

101%

once a day at 9am. For the shallow soil

103%

(1986-2013) 1980 1969 (1986-2013)

255.0

735.4

230.4 146.7 281.0 715

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

26.6

67.5%

94%

(1986-2013) 1969 1979 (1986-2013)

22.0

123.8

39.4 2.8 118.0 131.1

99.6

consistent with the below average air

Evapotranspiration – mm

93.6

93%

100.5

(1996-2013)

104.1

temperature. The 10 cm soil temperature

Avg. Daily Windrun (km)

201.1

78%

256.8

(1996-2013)

210.9

peaked at 18.6°C on 19 March. However

Mean soil temp – 10cm

14.8

-0.7°C

15.5

(1986-2013)

15.8

one week later on 26 March it was only

Mean soil temp – 30cm

18.5

+0.4°C

18.1

(1986-2013)

19.6

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

17 March. The minimum air temperature

827.2

dry with average sunshine and little wind.

temperature of 13.2°C; 2.8°C below average. That cold week was in line with

The weekly temperatures during March 2014 were quite varied. The first week

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the April average and came as a bit of a shock for the first week of autumn. Only the third week of March with a mean

The Official Magazine of Wine Marlborough

daily soil temperature recorded over a 24 hour period. This is to maintain

close to the time of the day when the soil temperature is at its minimum. The 10 cm and 20 cm soil temperatures were below the long-term average during March,

of March was the coolest with a mean

Temperature

tables 1 and 3 are still the daily soil

temperature at 10 cm depth, 9am is

March 2014 in Marlborough was cool and

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of 3.9°C was recorded on 26 March.

Soil Temperatures

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures

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temperature of 27.2°C was recorded on

11.3°C, in association with a ground frost recorded that morning. This indicates how the shallow soil temperature at 10 cm depth responds rapidly to changes in daily air temperatures.

In contrast to the 10 cm and 20 cm soil temperatures, the 30 cm and 100 cm soil temperatures were slightly above average during March. The deeper in the soil profile that the temperature is

measured the less fluctuation is seen on

Soil moisture

purple line. This graph was last included

a daily or monthly basis. The 100 cm

Figure 1 presents soil moisture on a

in Met Report in August 2013. The

soil temperature was 19.3°C on 1 March

vineyard in Rapaura at three different

blue line indicates fluctuations in the

and dropped throughout the month to be

depths in the profile; 0-30 cm, blue line;

shallow soil moisture with rain events

17.7°C on 31 March.

90-120 cm, green line; 150-180cm

and irrigation boosting the soil moisture.

Irrigation is holding the soil moisture

Table 2: Variable weekly temperatures in Blenheim during March 2014

above about 30% during the growing

Mean Maximum

Mean Minimum

Mean

Deviation

1 – 7 March

19.7

6.7

13.2

-2.8°C

8 – 14 March

20.5

11.1

15.8

-0.2°C

15 – 21 March

22.5

14.3

18.4

+2.4°C

22 – 28 March

20.6

7.1

13.9

-2.1°C

vineyard. However, the yellow line is soil

29 – 31 March

22.1

10.2

16.1

+0.1°

moisture with no irrigation input. While the

Average

20.96

9.85

15.41

-0.6°C

Blenheim and Rapaura sites have slightly

21.5

10.4

16.0

Long-term average 1986-2013

season. I have also included a yellow line on the graph. This is the shallow soil moisture from the site of the Blenheim weather station. This is being recorded at a similar depth as the blue line from the

different soil types the texture of the shallow soil (0-30 cm) is very similar.

Table 3: 9am soil temperatures in Blenheim at four depths during March 2014

The deeper soil at the two depths below 90 cm in the profile show little response

Soil temperature depth

March

Long-term avarage

to any rain events or irrigation during

2014

deviation

(1986-2013)

the growing season. Essentially the

10 cm soil temperature

14.8°C

(-0.7°C)

15.5

soil moisture at depth in the profile is

20 cm soil temperature

15.6°C

(-1.7°C)

17.3

30 cm soil temperature

18.5°C

(+0.4°C)

18.1

100 cm soil temperature

18.4°C

(+0.2°C)

18.2

extracted during the growing season and recharged over the winter. If the deep soil moisture showed a sharp rise during the growing season it would indicate that

Figure 1: Soil moisture as recorded at three depths in an irrigated vineyard in Rapaura (Wairau stony/sandy alluvium) and shallow unirrigated soil moisture in Blenheim, as a comparison – 1 September 2013 to 24 March 2014.

water was being lost from the vineyard due to drainage through the profile. This would also risk the loss of nutrients from the soil profile.

The yellow line indicates the boost to soil moisture in Blenheim with 24.6 mm rain on 15 and 16 March. Shallow soil moisture rose from 16% to 22%. The line only goes up to 24 March, however by the end of March the moisture had dropped back down to 18.3% indicating that most of the moisture gained from the rain had been lost.

Sunshine Blenheim recorded 232.8 hours sunshine during March 2014 or 101% of the longterm average (1986-2013). Total sunshine for the first three months of 2014 is 735.4

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hours or 103% of the long-term average

term average of 256.8 km (1996-2013),

to March 2014 have recorded 312.6 mm

of 715 hours.

or 78% of the long-term average. March

rain; or 91% of the long-term average of

2014 was notable for a large number of

341.6 mm. The previous season (2012-

days having little wind. This is the lowest

2013) was considerably drier, recording

monthly wind-run since August 2013

only 217.4 mm rain from September to

which also recorded 201 km.

March.

Frosts The first ground frost for Blenheim in 2014 was recorded on the morning of 26 March. However, the minimum temperature of -1.02 only just made it

Rainfall

as a ground frost. A ground frost is any

March 2014 rainfall was 26.6 mm, 67.5%

temperature equal to or less than -1.0°C.

of the long term average. Total rainfall

The average number of ground frosts

for January to March 2014 is 123.8 mm;

for March in Blenheim over the 28 years

or 94% of the long-term average of

1986-2013 is 0.18; i.e. on average, only

131.1 mm. January 2014 recorded well

one year in five records a ground frost in

above average rainfall whereas February

Blenheim during March. However, it has

and March have both recorded below

been a 10 year gap since the last one

average rainfall.

was recorded in March 2004. Each of the

Total rainfall in the five weeks (35

years 1992-1994 recorded one or more

days) from 8 February to 14 March

ground frost in March associated with a

2014 was only 3.0 mm. However, it

number of cool years after the eruption of

is not uncommon for Marlborough to

Mt Pinatubo in the Philippines.

experience periods of six weeks or more

No air frosts were recorded in Blenheim

with little or no rainfall. The rainfall pattern

during March. This is normal, as only two

in the first three months of 2013 was very

years in the 85 year period 1930-2014

similar to 2014. From 5 February through

have recorded an air frost in March (one

to 16 March 2013 (40 days) there was

in 1944 and two in 1949). The 1940s is

no rainfall at all. The two months from 16

the coldest decade for Blenheim for the

Jan 2013 to 16 March 2013 only recorded

period 1930 – 2014.

20.0 mm rain. Likewise the 7.5 weeks from 22 Jan 2014 to 14 March 2014 only

Wind Run March 2014 recorded average daily wind run of 201 km compared to the long-

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recorded 29.6 mm.

The seven months from September 2013

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Rob Agnew Plant & Food Research / Marlborough Research Centre

From The Board BLAIR GIBBS

Invading Europe It was supposed to be Kiev but my

Layer onto that the various ‘hidden costs’

yet to be named) 2016 Sauvignon event.

insurance company (and possibly

of operating in some of the Eastern

This will be Marlborough’s opportunity

common sense) suggested otherwise. A

European destinations and you have a

to lead a celebration of the grape that

few productive days in London instead

group of countries with diversity.

drives our industry, the grape that has put

a good second option. I now find myself

NZTE Europe are a good starting point

New Zealand on the world map.

about to board for Moscow.

for information on how to operate in

Events of the proposed scale are very

Interesting reading in the London papers

these environments. They are not there

complex and expensive to organize and

this morning about President Putin and

(as many companies wish they were) to

deliver. Marlborough Winegrowers is

his ‘soft invasion of neighbors’. Hopefully

provide lists of vetted importers.

a pretty good vehicle for coordinating

things don’t deteriorate before my exit

The Prowein Trade Show provides

successful events in our region. This

flight in three days time.

the ideal platform to meet most of our

time it looks like NZWG will be there in a

The main reason for this trip is Prowein, a

European partners. In addition to the 12

strong leading and support role.

large European Trade Fair in Dusseldorf.

confirmed partner meetings I have lined

Tourism New Zealand (TNZ) very

I’ve been before. It runs like you’d

up there are several from new potential

recently announced Wine Tourism as

imagine in a German city, very efficiently.

countries and no doubt some random

a new ‘priority special interest’ area.

The main contingent of New Zealand

opportunities will present as well.

This is significant in terms of additional

companies is on a group stand organized

The next best thing to visiting market

resources that can facilitate international

by New Zealand Winegrowers and New

partners is having them visit us. In many

visitors for our events.

Zealand Trade and Enterprise. What’s

cases this is in fact better. We all know

With NZTE already a strong supporter of

unique about this is that NZTE and NZWG

how easy it is selling our country. The

our sector and now TNZ working along

have been working closely together in

hard parts are getting people to commit

side, we hope for stronger industry ties

Europe for the last few years. Traditionally

their time and making them believe

with Destination Marlborough and the

NZTE places its considerable resources

Marlborough isn’t that far away.

Marlborough District Council to create a

into either individual exporting companies

Commitment often comes in the form of a

significant global event that will be based

or clusters of companies. This works well

hook or a reason to come. If you’ve been

around our region in 2016.

for those directly involved but can have

reading news from NZWG you’ll know that

the risk of splintering the national effort.

Pinot 2017 planning is underway again.

The markets in mainland Europe aren’t

This is a good hook for our Northern

huge for New Zealand wines. They are

Hemisphere partners. Good, not great.

good, they are profitable and there

Pinot Noir is very much a nationally

is growth potential with patience and

owned variety.

market support. Difficulties include the

Marlborough Winegrowers is about to

obvious language and cultural variables,

find itself at the helm of a great hook

and selling models from monopoly state

for encouraging our partners to visit. In

control to full free market environments.

summer 2016 New Zealand will host (the

The Official Magazine of Wine Marlborough

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Great Year For Mechanical Thinning TESSA NICHOLSON

After four years of trials funded by NZWinegrowers, the 2014 season has given researchers their best ever opportunity to determine the worth of mechanical thinning.

The trials over recent years have focused

was the major variety to be thinned. But

crop levels haven’t been high in previous

on Marlborough and Hawke’s Bay,

Mark says there was also a lot of interest

years. But this year they (growers) have

although this year the commercial uptake

in utilising the technique in Pinot Noir

wanted to try and reduce by 30 to 35

in Marlborough was far greater than its

blocks, as well as Pinot Gris and Riesling.

percent. So that was quite a new territory

northern counterpart.

Given the potential size of the crops,

for us in terms of the harvester settings.”

With a bumper season, growers and

he says most people were looking at

There is no exact science with

wineries alike were keen to reduce yields

substantial thinning, which offered up

mechanical thinning; you can’t just dial

to ensure quality within the vineyard.

some interesting scenarios.

up a reduction of say 25 percent. It

In total more than 2,500 hectares in

“In the (past) trials we have been trying to

all comes down to how many beats or

Marlborough alone, were mechanically

reduce yields by between five and 10-15

shakes the vine gets per minute, and that

thinned. The trial’s project manager, Mark

percent. That has been mainly because

is also affected by the ground speed of

Allen says they

the harvester

hadn’t expected

undertaking

to get to that level

the shaking.

of interest and

The faster it

participation this

goes the less

early on in the trial

shaking of the

process.

vine overall.

“It’s fantastic for

The slower

a lot of reasons.

the harvester,

But the number

combined

one reason is we

with increased

will get a lot of

speed of the

data out of this

rods that are

season.”

hitting the vine,

Not surprisingly,

will increase the

given the

crop reduction.

make-up of

But knowing

Marlborough’s vineyards, Sauvignon Blanc

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The control vines, which were not mechanically thinned. There are more bunches which are tighter and bigger in both berry and bunch size, when compared with the vines which were mechanically thinned.

4/2014 WINEPRESS

The Official Magazine of Wine Marlborough

how and where to place the rods that are

doing the beating is another factor that

that ripening will be delayed. Mark says

thinning, which is probably true. But then

requires consideration Mark says.

despite the lag at veraison, they have

if you are going to get a botrytis benefit

“The critical thing if you want to get more

found the thinned bunches ripening

at the end of it, you are starting to get a

off is to lower the rod to approximately 30

catches up to show no discernable

financial benefit.”

mm above the top cane. You only have to

difference at 20 – 21 brix. This is most

This year as part of the research, a cost

go up say 20 mm and you will take less

likely a function of the lighter crop load.

sensitivity analysis will be undertaken on

off. The height of the rod is quite critical.

The shaking also removes a large amount

mechanical thinning, that will be able to

You can imagine if you put the rod in the

of floral trash, which has been proven

highlight just what those financial benefits

fruiting zone, you would end up taking

to reduce the incidence of botrytis

are.

everything off.”

later in the season. Mark says that is a

There is a timeframe when the

What has been determined during the

major financial benefit growers need

mechanical thinning needs to be

trials, is the percentage of yield reduction

to calculate into their budgets when

undertaken to be effective. But Mark says

is not limited to the fruit you can see

considering whether to hand thin or

this year, normal has been thrown out the

come off at the time. There are a number

mechanical thin.

window.

of other factors that result in reduced

“We know that even a ‘light’ shake

“It is normally undertaken in the first few

yield.

targeting 5% or less crop reduction

weeks of January, but this year we did

“We work on the proportion of 50 percent

removes the same amount of floral trash

40 days of mechanical thinning. I was

being removed when you are doing

as a ‘heavy’ shake targeting 15% or more

at the stage I didn’t want to see another

the shake and the other 50 percent will

crop reduction. Along with other methods

harvester for quite some time.”

shrivel up in the canopy. So if you want

such as the Collard, it would appear

Due to the warm spring experienced in

to remove a kilo a vine, 500 grams will

that shaking vines even lightly, has great

Marlborough he says the bunches grew

be physically removed at the time of

potential as a cultural method of Botrytis

quite long and for a long period of time,

shaking, the other 500 grams shrivels

control.

the berries were relatively loose, drawing

in the canopy from berries being

“A lot of people have said they can

out the time frame where shaking the vine

damaged and the overall berry size

hand thin for the same price as machine

could be undertaken.

being smaller and

“That was

thicker skinned.

peculiar to a

The impact of

season like we

hitting the trunk

have had, but

affects both the

in most seasons

bunch size and

you would have

creates a looser

about three

architecture.”

weeks in January

The last four

when it would be

years of trials

suitable.”

have shown

The Mechanical

that at veraison

Thinning project

the thinned

was made

bunches lag 5

possible by your

– 7 days behind

levy, with co-

the unthinned

funding coming

(control) vines,

from SSF (MPI).

which has concerned some growers thinking

Bunches are smaller and looser, berry size is smaller and the numbers are less in the thinned vines.

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Marlborough Keeps On Growing TESSA NICHOLSON

There appears to be no slowing down in demand for Marlborough wines, if the vineyard expansion in is anything to go by.

Between 2008 and 2011, the quantity of

more than 63,000 tonnes less than was

wineries that shoring up future supply

Marlborough produced wine outstripped

harvested in 2013.

was essential to meet growing demand.

the demand. For the first time in the

All of a sudden what had been an over

Vineyard sales began to take off and last

region’s short history, we faced an over

supply, turned into a deficit. Our export

year for the first time in five years, new

supply, mostly of our iconic Sauvignon

markets had grown exponentially since

development began. And going by the

Blanc.

2008 and the love affair with Marlborough

plans for the next 12 months, they are not

The end result was cheaper wines on

Sauvignon Blanc instead of abating had

about to abate any time soon.

the market, which reflected in the prices

grown. There was a fear that the small

As of 2013, Marlborough had just over

being paid to growers and a drop off in

2012 vintage would be repeated in 2013.

22,860 hectares of producing vines,

the value of land in the region.

While that didn’t happen, it did prove to

according to the NZ Winegrower

The exponential

Vineyard Register.

plantings that had

That makes up

occurred in the

65 percent of the

early 2000s came

country’s total.

to an abrupt halt

The amount of

and everyone from

bare land suitable

vine nurseries to

for viticulture has

fertiliser companies

been predicted as

began to feel the

being less than 10

pinch.

percent of that total

There was very

– or roughly 2000

little maintenance

hectares, which

within vineyards

means we are

and next to no new

quickly getting to

developments.

the stage when we

Then along came

will run out of land.

2012, a year where

That may happen

Marlborough

sooner rather

harvested 188,649 tonnes of fruit, 23% less than the year before and

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MARLBOROUGH VINEYARDS: The latest map detailing vineyard plantings as at September 2013. The biggest areas of growth in the past seven years have been in the Waihopai and up the Wairau Valley towards the township. In the Awatere alone, the plantings have increased by more than 2000 ha.

4/2014 WINEPRESS

The Official Magazine of Wine Marlborough

than later, if the plantings planned for this year are anything to go by.

The current register shows there will be

130 hectare property near Seddon

Marlborough and is in the process

minor increases in producing land in

last year is looking to increase their

of evaluating a number of other

Marlborough between now and 2016.

holdings by close to 100 hectares

opportunities. In addition we will

For example, it shows that in 2015,

this year. Chief executive Duncan

be commencing a new vineyard

Marlborough will have 23,017 producing

McFarlane says there could be more

planting programme in both

hectares – or 157 more than 2013. By

plantings in the future.“2015 and

Marlborough and Hawke’s Bay later

2016, the area will have increased to

onwards we are currently reviewing

this year.” While he wasn’t prepared

23,287 or 427 hectares more than 2013.

in light of this year’s large potential

to say how large that planting

It has to be noted this is producing area,

harvest. However I expect we will

programme was – he did say that it

not planted area. If it was talking about

continue to develop new blocks as

planted area, the figures would be much

we see the long-term growth being

higher.

constrained by supply. Our plan

reluctant to discuss exact figures

There has been anecdotal talk that more

requires a significant increase in

although it is believed that at least

than 500 hectares are to be planted

supply and this will come from a

another 200 hectares of vines will be

in Marlborough this coming season.

combination of new plantings and

Winepress tried to get a more definitive

additional contract growers which we

None of this takes into account individual

are actively seeking.”

growers or smaller companies who are

figure, but given commercial sensitivities many companies were not prepared to

• Constellation’s CEO Joe Stanton

“will be significant”.

• Other major companies were

planted this coming year.

looking at increasing holdings. The

say exactly how much they were planning

says the company owners are firmly

big issue for most though, will be the

on expanding.

committed to the wines produced

availability of vines. After the industry

What Winepress does know is the

from Marlborough and continue

downturn in 2008/09 the number of

following.

to support further development.

nurseries supplying vines dropped from

“Constellation Bands New Zealand

approximately 30 to five. Last year the

the 2000 hectare Leefield Station in

has made a number of existing

rootstock mother beds were a third of

2012, will be planting close to 500

vineyard acquisitions recently in

what they were back in 2008, and that

• Marisco Vineyards which purchased

hectares in the

situation can’t

next five years. 85

be remedied

hectares went in

in 12 months.

last year, another

There are also

100 hectares are

waiting lists for

planned for 2014,

Sauvignon Blanc

and the same

right through until

amount each year

2016 in some

from 2015 – 2018.

cases. While big companies

• Neighbouring vineyard Ara

are likely to

is planning to

have their

expand their

own nurseries

vineyard by 100

supply vines,

hectares this

the smaller ones

season, with more

and individual

staggered planting

growers will be

in the future.

at the mercy of

• Indevin which planted out a

AWATERE: This shows the plantings in the Awatere back in 2006. Compare with the most recent map of 2013.

The Official Magazine of Wine Marlborough

availability.

As for the future,

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vineyards.

If the discussed Flaxbourne Community Irrigation Scheme was to go ahead, it would provide water for approximately 2,200 hectares south of Seddon and the Ward area. But not all of that would be suitable for viticulture.

Dave says the current new plantings are a solid indication of how much more confidence there is in the wine industry currently.

“These new plantings are the first we have seen since 2008. It’s a sign that people are feeling more confident and the best part, it is not based on speculation. These plantings have been undertaken by major, established wine companies with markets for the wine.”

That perhaps is the most significant Expect to see more of this in the next 12months, as companies expand their holdings

comment of all. Each and every one of

in Marlborough.

the above projected plantings, are based

there are very few large tracts of bare

left in the Rapaura, Omaka and Brancott

land left in Marlborough that would be

areas of the Wairau Valley. While there

suitable for viticulture, according to Dave

are still some large blocks available in the

Stark, registered valuer at Alexander

Awatere, water is always going to be an

Hayward. And certainly there are none

issue when it comes to establishing new

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The Official Magazine of Wine Marlborough

on demand for Marlborough wine, which doesn’t look likely to slow down any time soon.

Pest and Disease Threats – What’s The Cost?

TESSA NICHOLSON

In October last year Market Access Solutionz prepared a report on the cost to the New Zealand wine industry, of dealing with a major pest and disease scenario.

It was to inform NZW’s thinking when

report had to look at with each of the

Financial impacts from reduced yield

considering future participation in a

threats.

and wine quality were modelled using

Government Industry Agreement (GIA)

1. The cost of taking action

the Grapevine Leaf Roll associated

for biosecurity. Six major threats were

2. The cost of living with the pest

Virus Type 3 (GLRaV3) economic impact

considered; Glassy Wing Sharpshooter

In its report to NZW, Market Access

model developed by NZ Winegrowers

with Xylella, Grapevine Flavescence

Soluntionz said the assessment of

and Sutton McCarthy.

dorée phytoplasma and Scaphoideus

the costs of taking action includes an

Over the next few issues we will look at

titanus, Vine Mealybug, Black rot

evaluation of the eradication potential

the scenarios to come out of this report -

(Guignardia bidwellii), Bacterial blight

of the pest or disease and modelling of

the potential costs and impacts of each

(Xanthomonas ampelina), Fruit Flies.

eradication costs using the Ministry for

of the threats.

The aim of the report was to evaluate the

Primary Industries (MPI) response cost

costs and benefits of any GIA before a

tool.

decision on becoming a signatory was

Estimates of living with the pest or

made.

disease were obtained from discussions

There are two potential scenarios the

with industry experts.

Glassy Winged Sharp Shooter Imagine this. A Wairau Valley grape grower comes across a small flying insect he hasn’t seen before. There has been

The Official Magazine of Wine Marlborough

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13

talk that Glassy Winged Sharpshooters

Valley. Given the females lay between 5

would have been minimised. Maybe

have made it into New Zealand from the

and 15 eggs at a time and there are likely

eradication would have been possible.

Cook Islands. But this grower doesn’t

to be two or maybe three generations per

Instead the entire Marlborough wine

want to be the one responsible for finding

year, the numbers quickly grow.

industry is now under threat and the

it in Marlborough He doesn’t want to be

In fact they are already growing, as it is

costs are astronomical.

ostracised by his neighbours, or other

assumed that the first GWSS to emerge

What is the scenario then if eradication

growers in the valley. So he squashes the

in Marlborough, did so in home gardens.

is not possible? We all know how

insect and pretends he never saw it. He

It was from there they spread to the

Pierces disease, has decimated parts

tells no one.

vineyards. What’s more, these insects are

of California. And the financial cost of it

Two days later, another grower comes

now carrying Xylella, (Pierces disease)

striking the New Zealand wine industry is

across what might just be a Glassy

which they have picked up from feeding

just as severe.

Winged Sharpshooter. This grower well

off one of the 300 plants known to be

We have no idea whether or not Xylella is

remembers the nastiness that surrounded

a host. They are now spreading that

present in New Zealand. With no natural

the first reports of phylloxera back in the

disease to each vine they feed from – and

vector to pass the bacterium on, the wine

early 90s. He also doesn’t want to be

each of those vines will eventually die as

industry has been safe – up until now.

remembered as being the owner of the

the bacterium will block the passage of

But should GWSS arrive on our shores,

vineyard that GWSS was found in. So he

water to the leaves and fruit.

all bets are off. And the cost to everyone

does nothing about it and tells no one.

If the growers had both been aware of

in the wine industry is huge. So be on the

Within a matter of days, more and more

the insect and had made contact with

lookout for any strange looking insects.

GWSS are discovered within the Wairau

official sources, the cost of this threat

They are large enough to be seen by the naked eye, but are rather inconspicuous.

The Cost of GWSS with Xylella

A very fine mist or a whitish, powdery

GWSS With Xylella

Early Detection

Delayed Detection

Late Detection

coating on leaves or fruit may indicate

Number of Locations

1 vineyard 1.5km radius 7km sq (700 ha)

5 vineyards

10 vineyards

heavy GWSS feeding. Early detection

Time of Response

4 weeks

6 weeks

10 weeks

Reponses Strategy

Property quarantine Treatment (sprays for vector) Surveillance Removal & destruction of host material

Property quarantine Treatment (sprays for vector) Surveillance Removal & destruction of host material

Property quarantine Treatment (sprays for vector) Surveillance Removal & destruction of host material

Cost

$1.7 million

$8.6million

$27million

requires vigilant inspections of leaves or monitoring techniques such as sweep netting or sticky taps, as GWSS is not attracted to lures.

Grapevine flavescence dorée phytoplasma and Scaphoideus titanus The disease is Flavescence dorée and the vector is the leafhopper Scaphoideus

Impact type

New Pest management Assessment actions

Reduced yield & quality Vine removal and replanting Vine replacement model

$684 - $4,791/ha Increased production Chemical control of vector costs eg: treatments and monitoring etc

Monitoring labour Market access costs

Nil

Other

R&D for baseline control programme

4/2014 WINEPRESS

titanus.

It is a highly contagious quarantine disease that is incurable in grapevines.

Typically, it causes leaves to yellow and grapes to shrivel. It is found across most wine-producing areas in southern Europe

$100/ha

$3.3m

$500,000

$500,00

and may compromise the sustainability

$41.6m - $179m

plant and then feeding on other plants,

(The above is based on 33,400 ha of planted vineyard in New Zealand)

|

$22.8m - $160m

$450/ha Imidacloprid (Confidor $15m and Spirotetramat (Movento)

Estimated total costs

14

National Impact per annum

The Official Magazine of Wine Marlborough

and can cause significant harvest losses of vineyards. By feeding on an infected the vector spreads the disease through

Outstanding In Our Field

Grapevine Propagation Specialists

Our field is providing commercially proven clones at a competitive price. Our focus is producing premium grapevines certified to the NZWG Grafted Grapevine Standard.

Scaphoideus titanus

Marlborough based but ship nation wide

the vineyard, in much the same way as the Anopheles mosquito transmits malaria in humans. Long-distance dissemination is, however, largely the result of the transport of infected propagative material by humans.

Priority service for Repeat Customers

Thankfully New Zealand does not have the leafhopper vector, but research may need to be undertaken to ensure that leafhoppers that are present cannot act as a vector, should the phytoplasma make its way here.

Market leaders in ONL ‘Hi-Stem’™ vines

The only way of dealing with the disease is to remove infected vines and replant.

The scenario of early, delayed and late detection and the costs associated with each of those scenarios, are the same as GWSS and Xylella.

In other words, the estimated total cost of having to live with Flavescence dorée and Scaphoideus titanus is between $41.6 million and $179 million per annum.

In the next issue of Winepress issue we look at the costs relating to Vine Mealybug and Black rot taking hold in our vineyards.

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

www.ormondnurseries.co.nz

The Official Magazine of Wine Marlborough

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The Official Magazine of Wine Marlborough

Versatility Shines Through TESSA NICHOLSON

Has there ever been a show where Marlborough wines showed their versatility more, than the recent Easter Show? It’s hard to imagine one.

The Easter Show, New Zealand’s oldest

This year, it was Villa Maria Single

memory, he said the fruit had

wine show, was a showpiece for the

Vineyard Taylor’s Pass Chardonnay 2012

the chance to ripen over a

quality and versatility of the Marlborough

that topped the judging palate and Villa’s

long period, increasing

region.

Chief Marlborough Winemaker George

the intensity of flavours.

Not only did our wines pick up 52 of

Geris that was judged best winemaker.

“There is no need for

the 79 golds on offer, they also took out

He is very self-deprecating though when

manipulation, we just

10 of the 14 trophies. It was a stunning

discussing his win.

let the fruit speak for

accomplishment.

“This is a team win. It belongs to

itself.”

For the second year in a row, a

everyone who has put a huge amount of

George says the

Marlborough Chardonnay was judged as

time and detail into the making of these

first Chardonnay

the Champion Wine of the Show, and the

sorts of wine. It’s about Villa Maria not

vines were

Winemaker of the Year was involved in

about me.”

planted in 2000

producing that winning wine.

He singled out Stuart Dudley

and the first

In 2013, at the Diamond Jubilee of the

(Marlborough viticulturist) and Jeremy

harvest was

show, it was Matua Valley’s Marlborough

Mackenzie (senior winemaker) as

2002 - exactly

Chardonnay 2011 that was the crème de

playing major roles in the success of the

a decade

la crème, with Matua winemaker Nikolai

company as well as his own personal

prior to the

St George judged as best winemaker.

accolade.

winning

George also said the win, - the first Villa

wine being

Maria Marlborough Chardonnay to take

made.

out a Champion Wine of the Show - was

From the

“brilliant” for Marlborough.

start,

The Taylor’s Pass vineyard is a large

he said

block situated on the banks of the

the fruit

Awatere. While it is 76 hectares in total,

showed

only five are dedicated to Chardonnay

special

– all clone 95. The vineyard manager in

characters.

2012 (the year the wine was made) was

“In 2002 it wasn’t destined to be a single

Garrie Armstrong. He described the site

vineyard Chardonnay block. But from the

as being very stony, with alluvial gravel

first, there was no way we were not going

over wind blown loess. “The stones and

to do something special with that fruit and

rocks give a real intensity of ripening

we have been making a single vineyard

Winemaker of the Year at the Easter Show

through the season,” he said. Given 2012

wine ever since.”

– Villa Maria’s George Geris.

was one of the coolest years in recent

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George Geris (Villa Maria Estate)

Syrah Takes Top Honours There were a number of other high points from the show, not the least that a Marlborough Syrah took out the trophy, a first for this region.

The Giesen Brothers Marlborough Syrah 2011 is the first Syrah the company has produced in its

Champion Sparkling Deutz Marlborough Cuvée Blanc de Blancs 2009 Champion Gewürztraminer Grove Mill Wairau Valley Gewürztraminer 2013 Champion Pinot Gris

30-year history. Marcel Giesen says it can be a

Wairau River Pinot Gris 2013

very difficult varietal to master, “but it’s a very

Champion Sauvignon Blanc

versatile grape and can do well in warm and cooler climates. Viticulture is key.”

2011 was a cool year in Marlborough although Marcel says that paid off.

“Cool conditions meant a long, dry ripening period, creating Syrah with concentrated flavours. To ensure we harvest grapes with an intense flavour, the fruit was selectively

Vavasour Awatere Valley Sauvignon Blanc 2013 Champion Chardonnay Villa Maria Single Vineyard Taylors Pass Chardonnay 2012 Champion Sweet Wine Tohu Raiha Reserve Limited Release Noble Riesling 2013 Champion Pinot Noir Saint Clair Pioneer Block 22 Barn Block Pinot Noir 2012 Champion Syrah Giesen The Brothers Marlborough Syrah 2011

hand picked.”

In the winery, it was back to age-old traditions.

“During ferment, the whole bunch tank required foot treading twice daily to free the juice from the grapes. The wine matured in premium French oak barrels over two winters.”

He describes the wine as having wonderful aromas of blueberries and violets with dense chocolate notes and spicy dark fruit, bramble and cedar.

The fruit for the winning wine came from 19-year-old vines at the Clayvin vineyard, which Giesen’s have been sourcing fruit from for a number of years. They have recently signed a long-term lease for the fruit, so expect to see more Giesen’s Syrah in the years ahead.

Marcel says they have also planted a small area of Syrah at their Marlborough Ridge vineyard in 2010, following advice from a French soil expert. Fully organic, it is due to hit full production this year.

The Marlborough Winners Champion Wine of the Show Villa Maria Single Vineyard Taylors Pass Chardonnay 2012 Wine Maker of the Year

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4/2014 WINEPRESS

The Official Magazine of Wine Marlborough

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Berry Positive Pinot Gris ANNABELLE LATZ

Flavour profiles available from the newest Pinot Gris clones are creating new enthusiasm about the variety within the New Zealand wine industry.

Out on the Secc vineyard, Lower

2009, and a year later the first fruit of the

Dashwood, viticulturist Jeremy Hyland

M2, (Italy) (France) was picked.

and winemaker Jules Taylor say it is the

“It’s really that concentration aspect

flavour intensity of the clones M2, 52B,

with the naturally smaller berries and

and 457 that has stimulated excitement

more moderate yields,” says Jeremy,

and quality the industry hasn’t seen

comparing them to the older clones

before.

which often require extensive yield

This brings new opportunities to

management.

growers and winemakers alike, which

For Jules Taylor Wines, this will be the

Jeremy Hyland describes as “head and

third harvest of the M2 and 457 clones,

shoulders above others that are available

and the fourth harvest of the 52B clone.

in New Zealand.”

She says the natural physiology of the

These ‘new generation’ clonal materials

bunches create flavour intensity and

were brought to New Zealand by

diversity from the varying skin to pulp

Riversun Nursery in Gisborne in 2003

ratios, and minimal botrytis issues due to

and 2004. After spending two years in

the loose bunches allowing air flow.

quarantine the first fruit of the ENTAV 457

Waiting for the riper ‘pear’ characters of

Bunches on the ground: Left hand side,

and ENTAV 52(France) was picked in

the grapes is what Jules and Jeremy aim

52B, Right had side, GM 2/15, from

for when choosing the harvesting time.

another Marlborough vineyard.

“Pinot Gris used to be every style, and was

says Jules, who likes to ferment blocks

often about sugar level

separately and blend together eventually.

management,” says

Creating Pinot Gris wine at the drier end

Jeremy.

of the spectrum is also easier to match

With fruit ripening now at

with a wider range of food dishes.

lower brix levels, he says

Jeremy says the development of the

these clones give the

Pinot Gris clones follows the trend of

ability to produce wines

Chardonnay clonal selection in Europe

with more moderate

since the 1980’s, which provided the

alcohol levels.

industry with opportunities for working

“We are making Gris that

with fruit with better flavour potential.

has more concentration

“We just wanted to see some new stuff,”

Jules Taylor, holding the GM 2/15 clone from a

with a wider ranges of

said Jules, who is looking forward to

Marlborough vineyard, (left) and the 52B clone, (right.)

flavour and textures,”

seeing this year’s fruit come in.

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Riversun’s Decisions Paying Off Helping to keep the New Zealand wine industry up with the latest clonal selection trends overseas was the key motivating factor for Geoff Thorpe of Riversun Nursery when they imported the M2, ENTAV 52 and 457Pinot Gris clones into New Zealand in 2003 and 2004.

No new imports of clones for almost a decade meant what was available to the industry was largely derived from an era where yield was the key clonal selection criteria. As a result, most of the older clones consisted of big tight bunches and berries, commonly leading to botrytis, sour rot and delayed ripening.

“These new clones were a real step change from everything else that had been brought in,” says Geoff.

With these three Pinot Gris clones in particular, the medium yields and smaller, looser bunches create flavours that have not been seen before in our industry.

“Winemakers are saying they can really do something here which is much more likely to resonate with consumers,” says Geoff.

A strong uptake of the clones since release is evidence that winemakers and grape growers are keen to create quality Pinot Gris, either by working solely with the new clones, or blending them with the older ones.

“I have heard some winemakers comment that in some years, making Pinot Gris with the high yielding older clones can be like trying to paint a picture with white paint, now they are saying they have some great colours to work with.”

Between 2003 and 2010 Riversun Nursery imported 120 new varieties and clones to the industry.

Internationally, it is a fifteen year process to officially register a new clone which Geoff says “is clearly not for the faint

Pinot Gris

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hearted.”

While some in the industry argue that we should be doing our own clonal selection in New Zealand, Geoff believes that for now, we are probably best served by broadening our relatively narrow genetic and clonal base by accessing the very best available material from the four corners of the globe.

“Many of the new clones across all the main varieties are now showing their true potential out in commercial vineyards and wineries. We’ve now reached a sweet spot in the market…these clones will help us to re-define what we can do in the New Zealand vine and wine industry.”

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The Official Magazine of Wine Marlborough

0800 11 37 47

Montepulciano in Marlborough TESSA NICHOLSON

In the first in a series of differing wine styles emanating from Marlborough, this month we look at Montepulciano – a classic Italian variety.

History

variety.

for Italian reds. When that vineyard was

Montepulciano is indigenous to Abruzzo,

The grape itself can be traced back

sold, Framingham purchased grapes

and is widely planted throughout central

centuries and has been commercially

from a second grower, and now that

and southern Italy. It is a permitted variety

made for at least 200 years before

vineyard has also sold, they have planted

in DOC wines produced in 20 of Italy’s 95

becoming the DOC Montepulciano

one acre of their own, still to come into

provinces.

d’Abruzzo in 1968. The bunches are

production.

According to Snooth (an on-line wine

large, and the skin has a fair amount of

Vineyard practices are quite simple with

magazine); “Montepulciano is a grape.

pigmented tannins and colour, which with

this variety and given the bunches are

Montepulciano d’Abruzzo is a wine

wine making can produce deep ruby

quite large, Framingham choose to keep

made from the grape, in the region of

coloured wines. Made well it can produce

to a regimen of one bunch per shoot at

Abruzzo. Montepulciano is also a village

a smooth drinkable wine that can improve

least. Viticulturist James Bowskill says

in Tuscany, that happens to be nowhere

for three or four years after vintage,

there are massive differences between

near where the grape is grown.” Which

according to Jancis Robinson.

Montepulciano and the other renowned

just adds to the confusion among nonItalian consumers who expect to visit the village and find vast quantities of this

red grape grown in Marlborough – Pinot

Viticultural Framingham’s winemaker Andrew Hedley says the company has been producing Montepulciano since 1998, despite the fact there were no vines planted within the Estate, until just recently. Initially the grapes were bought from one grower who

Montepulciano grapes

had a fondness

Noir.

“The bunches can weigh up to 300 grams, so they are huge. And if you don’t thin, you could end up with 15 to 20 tonnes per hectare, even on two canes.”

Therefore canopy management is essential to ensure good exposure. Once that has been achieved, it’s a case of leaving the fruit on the vine as long as possible.

“As long as the weather doesn’t get in the way and the leaves don’t fall off, we leave it as long as we can,” Andrew says.

“I can’t recall it ever getting over 23 brix, maybe 23.2 would be the highest. The normal brix we achieve is around 22.”

In Marlborough’s climate it is a very late

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21

picking variety, although Andrew says it

it at least a few days after fermentation on

Master Of Wine’s Point of View With

doesn’t show green flavours that other

skins. Then we run it out into barrel and it

Emma Jenkins

late ripening red varieties can produce.

stays in barrel for up to 18 months.”

Despite its rather pretty, sing-song name,

“It doesn’t seem to have the flavor

Earlier vintages of Montepulciano saw

Montepulciano is in fact regarded as one

compounds of green bell peppers, that

Framingham’s leaving it in barrel for just

of the workhorse grapes of Italy. High-

you used to get in Cabernet around here

12 months, but Andrew says the structure

yielding with good disease resistance,

– in the days when there was Cabernet.”

has responded well to the extra time.

it is the second most planted variety

In terms of oak, close to 25 percent is

after Sangiovese, grown predominantly

new, very similar to the working regime of

along the eastern coast from central

the Pinot.

Italy southwards to the heel, as its late

“We don’t do any racking like people

ripening habits tend to leave it a little

might have done previously on Merlot

green in more northern climes. Wines are

and Cabernet. People may have racked

generally very good value.

those a couple of times out of barrel and

Fully ripened, Montepulciano is deep in

put them back to get a bit of oxygenation

colour, generously fruited with moderately

to try and soften up the structure. But

high acidity, robust tannins and extract,

we just leave it in barrel and think that

and alcohol levels generally around

any oxygenation that comes from being

13-14%. Oak is background, old and

in barrel is enough to soften it up, along

supporting rather than imparting obvious

with the little bit longer time. That seems

new wood character. The variety’s

to work fine and it’s a pretty simple

structure makes it an excellent blending

process for us.”

option (for example, the Marche DOCs

Since 1998 Framingham have produced

Rosso Conero, Rosso Piceno, etc).

a Montepulciano every year but one.

The best examples have bright, juicy fruit,

The year they missed was 2012 – one

black and red berries along with a dash

of the coolest vintages on record. It has

of sour cherry and plum, and frequently

always been a niche wine, appealing to

a lift of florals (think violets), dried

a small market, with up to 500 cases of

herbs or even tobacco. Depending on

Andrew Hedley

the wine being produced annually. But

climate/ripeness, berry jam and liqueur

Winemaking

now Framingham are trying something

cherries can also be found. Wines are

While the viticultural practices are very

different – a Rosé. It is believed to be the

generally best within 3-4 years of vintage.

different to Pinot Noir, Andrew says the

only Montepulciano Rosé produced in

Montepulciano’s firm, dry tannins make it

winemaking style for Montepulciano is

New Zealand and Andrew says it’s not a

a handy partner with food, with meat-

very similar.

one off thing for the company.

based pasta dishes being an obvious

“We give it a little bit of cold soak,

“I believe that is the future of this variety,

choice.

generally in all but the coldest years.

for us at least.”

Globally, Montepulciano is found in

Then we ferment it like we would Pinot

As for the potential in Marlborough, he is

California, Australia, Malta and of

Noir. We would take a look at extra time

quite adamant that there is no real market

course, New Zealand, where its potential

on skins depending on what the tannin

on a wider scale.

is just beginning to be explored by a

profile was like in the skins.

“If you compare it to the Italian version,

handful of producers. Styles vary, but

“The berries are quite large, so the skin

it is going to be too expensive to

the best capture the essence of the

to juice ratio is quite small, therefore you

make here. There are high quality

Italian originals while showcasing New

don’t build in a massive tannin structure.

Montepulciano made in Italy and much

Zealand’s vividly pure fruit.

There is quite a lot of juice, but so long as

more rustic versions. We just can’t hope

it is relatively warm it will be okay to leave

to compete on price.”

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The Official Magazine of Wine Marlborough

Generation Y-ine Abby Albright Hailing from the mid west of America,

that trip that caught her imagination, or

deprived tissue. This is used for imaging

Abby Albright can be excused for not

at least caught her and her husband

in strokes and a lot of cancers where the

knowing too much about wine production.

Adam’s eye for the future. They fell in love

tumours are oxygen deprived.”

There is no such industry where she

with the country, and were keen to make

While fortunate to have been given the

comes from. Which makes it even more

their way back here at some stage.

opportunity, she quickly realised that the

interesting how this woman with a love

They were getting closer, when Abby

job wasn’t for her.

of chemistry should end up being a

applied for a position at Melbourne

“It’s a tremendous amount of work, doing

Research Associate and Lab Manager for

University back in 2011. The job was

the same thing over and over again. It’s

Plant and Food here in Marlborough. Her

synthesising radio pharmaceuticals or

like the definition of insanity – doing the

responsibilities include helping her fellow

imaging drugs to be used in PET scans.

same thing over and over and expecting

scientists with the chemical analysis so

“We had a collaboration with the local

a different result.”

vital in the vast array of wine research

hospital, where we would make the drugs

Sixty-hour weeks were the norm, and

being undertaken in this region.

at the Bio 21 institute, then take them

there was very little life/work balance.

In her words the job is; “A really great

to the hospital where they had all the

Plus Abby realised she wanted to be

merger of science and the tangible

facilities to label them with a radio active

involved in something that had more

aesthetics of wine and wine making.”

atom. We were trying to get the drugs to

immediate practical application.

With a Bachelor of Science from

be retained in hypoxic tissue, or oxygen

“All the research I had done over the

Kent State University – in chemistry and a PhD in organic chemistry from the University of Arkansas, Abby’s road to Marlborough has been a busy one. Initially believing she would follow the academic path and do a post doctorate, she ended up realising she would rather be doing something more practical.

“I got fed up with academia and wanted a job which was more application based.”

She had travelled during her studies, to Germany, Thailand, and even New Zealand, where she did some under grad work at Canterbury University. It was

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23

years was pretty theoretical. Someone

sophisticated equipment, with names

laurels and Abby is well aware of that.

may or may not find it useful in 10 years

that are not only hard to spell, they can

She would like to see further expansion

time.”

hardly be pronounced by a layman such

in the future, in terms of the lab itself.

And there was another major reason for

as myself. There is the Dyostem, the

She is already working on perfecting

moving on from the position.

High Performance Liquid Chromotograph

the capacity as a high analytical, high

“I wanted to stop working with all those

(HPLC), the UV Spectrophotometre, and

through put lab. She wants to utilise the

nasty chemicals as well.”

those are the ones that I managed to

equipment on hand to its fullest ability

That’s understandable.

understand. For Abby these are the tools

and is keen to ensure validation of all the

She had been keeping her eyes open for

of her trade. She is completely at ease

methodology to the same standard as a

any other science based job that might

with them, even if she isn’t quite as at

commercial lab. But she is also keen to

appeal and when she saw the position of

home with the world of wine.

begin some original research that will be

Research Associate at Plant and Food

of use to the industry.

Marlborough, she became interested.

“This vintage we are going to do a

“It ticked all the boxes for me. I wanted to move to New Zealand.

I knew the top of the south was beautiful and I thought, I could live here.”

Arriving a little over a year ago, she was thrown in the deep end, given vintage was about to start. And with vintage came a plethora of demands from the scientists involved in wine research. Given Abby wanted to be involved in more practical research, it appears she found her niche.

“What we do is very immediate. I can be doing tests for a winemaker in the morning and then they are changing how they treat the musts in the afternoon. You don’t get a quicker turn around time than that.”

“What we do is very immediate. I can be doing tests for a winemaker in the morning and then they are changing how they treat the musts in the afternoon. You don’t get a quicker turn around time than that.”

study on the effects of frozen storage on different parameters of the grape composition.”

Given freezing is the only way of storing fruit for analysis at a later date, the research has huge benefits.

“There are chemists who study grapes and there are plant physiologists who want some sort of chemistry done on their grapes. But there are some things we do not know, like how much frozen storage is going to affect the amino acids in the juice. You may do tests on say the amino acids, but how do you know if the acids have been affected by what happened in the vineyard or some change that happened during frozen storage? Those sorts of things will probably be our first venture of original research and then we can

The lab at the Marlborough Research Centre is not commercial. Instead it is

“I am just starting to get a grasp on why

expand from there.”

supplying information to fellow scientists

we do what we do. Which is a bit of a

It is pretty high tech stuff and given that

who are collaborating with wineries in the

double edged sword. In some ways

Marlborough is such a small region on

province.

it’s really good for me to be completely

the scale of things, it is something we can

“Scientists have X, Y or Z project,

ignorant to what the scientific purpose

all be proud of.

[for example] trying to see how vine

is, because it leaves me with no bias.

“There are very few jobs where you

management influences the chemistry

On the other hand it’s nice to have some

could do some sort of research and

of the subsequent must or something.

understanding of why we do what we are

development work as a chemist as I

And we provide the analysis of the juice

doing. There are so many projects going

am doing, in a town that is smaller than

and sometimes the wine if it is made into

on, that even after a year I am only just

50,000 people. But I have found one and

wine.”

beginning to get my feet wet.”

I just love it here.”

The lab itself is home to some very

With science there is no resting on your

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The Official Magazine of Wine Marlborough

Wine Unwound ANNABELLE LATZ

Harvest Highlighted All the winemaking developments and

as through the press area, and the steady

jobs has made the list, and “pallet jacks

knowledge in the world will not sufficiently

clatter of footsteps up above the open

make awesome scooters.”

overcome the boss of all big things.

top and multi ferments tanks is a common

It was only a year ago that I joined the

Her name is Mother Nature, and she

sound as red tanks are plunged, air

winery as a brand new cellar hand at

ripped through the country at the

pulsed and eventually pressed off.

NZW. I thoroughly enjoyed my role with

beginning of March donning the nametag

Each day, as the day shift head home in

the barrels during harvest 2013. In my

Cyclone Lusi, as the 2014 harvest was on

a jaded state after a solid 12-hour shift,

wee bubble of oak I learned a lot about

the tipping end of commencing.

the night crew arrive. All bright eyed and

wood and wine.

Although Marlborough escaped the

bushy tailed they take over the various

I also still remember being shown a

worst of her anger, there was still

jobs the day shift are working on. It’s

pump for the first time, and grinning from

enough damage to put a hold on harvest

always a different story when the day shift

ear to ear when I completed my first taste

progress for a good week or so.

arrive back at work 12 hours later... the

off for my first racking.

Luck was on our side as warm

night shift looking weary, the smoko room

So when one of this year’s harvest crew

temperatures and drying winds followed

scattered with used coffee cups, and the

named the first racking and tasting off

Lusi’s path of destruction, and a few

radio a couple of notches louder than the

as their harvest highlight, I knew exactly

days’ later Pinot Noir and Pinot Gris

previous evening.

what they meant.

grapes were starting to roll into the

Harvest is equally as fun and exciting

Listening to the French national anthem

winery.

as it is hard work and challenging, and

was also listed, as was the fact that

For a week or so in mid March, grapes

can make someone cry tears of joy and

people from different parts of the planet

trickled nicely into New Zealand Wineries

frustration all in one day or even during a

with similar interests are sharing together

at Riverlands, giving the large harvest

couple of hours.

for a short time the experience of a very

crew a good chance to get their minds

It is all in the detail when collecting

unique culture, called harvest.

and hands around many aspects of the

together the delights of a harvest, so I

As one harvest cellar hand perfectly put

initial winemaking procedures; grape

asked the vintage crew, who cover all

it; “I hope everyone has an adventurous

maturity sampling, the running of the

corners of the globe, to jot down their

and insightful 2014 vintage.”

presses, rackings, red cap management,

harvest highlights so far.

Yes indeed, and I’ll touch base again

lab analysis, ferments, and the RDV.

Last year’s harvest friends returning for

next month when I’ll be able to drain and

The ‘Savalanche’ stepped into play near

another stint are a massive highlight, both

press Pinot Noir with my eyes closed,

the end of March.

for providing the chance to learn more

perhaps while singing the French national

It’s a telling factor that harvest has begun

about winemaking processes here and

anthem with the harvest crew.

when faint but constant grassy smells

reforming dear friendships, across all

google.com/+AnnabelleLatz

fill the winery air in the form of freshly

roles in the winery.

crushed Sauvignon Blanc grapes. The

Obtaining forklift licenses has been

press board is jotted with hand written

a popular point of harvest, although

details of truck and trailor grape loads

luckily not too many wheelies have been

arriving, red grapes are scattered around

cranked out just yet.

the hand pick processing stations as well

Creating new dance moves in between

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25

NZW Export News February 2014 Key Points • MAT February 2014 exports are 182.5 m. litres, up 6% on the previous year; packaged exports are +6% for the period and other exports are up 6%.

• Average value MAT January 2014 is $7.13 per litre up 3% on the previous year; packaged export value is $8.35 per litre down 0.1% on the previous year.

Total Export Volume & Value • MAT January 2014 total value of exports is $1.265 billion, up 5% on the previous year.

• Total value of January 2014 exports was $75.1 m. up 15% on January 2013.

• MAT February 2014 exports are 182.5 m. litres, up 6% (10.6 m. litres) on the previous year.

• YTD February 2014 exports are 131.5 m. litres, up 9% (11.4 m. litres) on the previous year.

Export Value per Litre - All wines • January 2014 average value was $7.14 per litre, down $0.41 per litre on January 2013.

• YTD January 2014 average value is $7.00 per litre • MAT January 2014 average price is $7.13 per litre, down 2 cents from the previous month but up 3% or $0.18 per litre on MAT January 2013.

- Packaged wines • Excluding unpackaged wine from the data, the January 2014 average value was $8.13 per litre, down $0.64 per litre on January 2013.

• YTD January 2014 the average price is $8.35 per litre.

• MAT January 2014 the average price is $8.35 per litre, down $0.01 per litre

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(0.1%) on MAT January 2013.

• MAT January 2014 prices are up 0.6% to the UK and 0.4% to the USA, but are down 1% to Australia and 2% to Canada.

Export Volume by Country of Destination • In February, for the major markets, exports were up 44% to the UK, 24% to the USA and 9% to Australia. Canada was up 74% for the month, while performance of other markets was mixed, with the best performers being Denmark, Germany and Sweden.

• YTD February 2014 growth is led by the USA +12% and Australia +8%; the UK is +4%. Shipments to Canada are +10% on last year. Germany, Singapore & Netherlands are the other best performers.

• MAT February 2014 growth is led by the USA +15% with Australia +5% but the UK is -1%. Canada shipments are +10% for the year. Performance of other tracked markets is mixed with Germany and Singapore both growing over 20% Export Volume by Packaging Type • Exports of packaged wines MAT February 2014 are 128.8 m. litres up 6.4% (7.7 m. litres) on the previous year and are 70.6% of total export volume.

• MAT February 2014 packaged exports are up to all major markets led by the USA +10.9% and Canada 10.3%.

• Exports of packaged wines YTD February 2014 are 90.0 m. litres, up 8.7% on the previous year.

• February 2014 packaged exports were 10.4 m. litres, up 17.5% on February 2013.

The Official Magazine of Wine Marlborough

• Other (non-packaged) wine shipments MAT February 2014 are 53.7 m. litres up 5.6% (29.4% of export volume).

Non- packaged shipments growth is led by the USA (+23.8%).

• Non-packaged exports YTD February 2014 are 41.5 m. litres up 11.1% (4.2 m. litres) on the previous year.

• February 2014 non-packaged shipments were 4.6 m. litres, up 57.3% on February 2013.

Exports by Variety/Style • In February 2014 Sauvignon Blanc exports were 12.6 m. litres, up 33% from the previous year, accounting for 85% of export volume. Of the Sauvignon Blanc exported in February, 12.4 m litres was from Vintage 2013 and 0.2 m. litres was from Vintage 2012.

• Performance of other styles was mixed in February with Pinot Noir, Pinot Gris and Cabernet & blends the strongest performers.

• YTD February 2014 Sauvignon Blanc exports are 113.8 m. litres up 12% on the previous year.

Performance of other styles is mixed with Sparkling and Pinot Gris the strongest performers.

• MAT February 2014, Sauvignon Blanc shipments are 156.6 m. litres up 9% from the previous year. Most other styles are down on the previous year.

• 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 112.4 m. litres or 67% 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

The London International Wine Fair New Zealand Winegrower Grape Days – Blenheim New Zealand Boutique Wine Festival – Imperial Lane - Auckland

JULY 3 15 – 17

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

AUGUST 8 Spiegelau International Wine Competition Awards Dinner – Auckland 27 – 29 Romeo Bragato Conference - Blenheim

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

GREAT FOOD, GREAT WINES AND GREAT FRIENDS COME TOGETHER AT HERZOG’S! Come and enjoy Marlborough’s stunning Autumn 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 - OPEN 7 DAYS A WEEK! LUNCH: From 11am - 3pm (last orders 8pm) 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 International Events

Sydney Wine Competition Tophy

countries are being tested specifically

A 10-year strategy around major events

Winners

against the following limits: • copper <1

and inbound visitors has been agreed

Villa Maria Southern Clays Pinot Noir

mg/l; • iron < 8 mg/l; • manganese < 2

on by the board of NZ Winegrowers.

2010 took three trophies out of a possible

mg/l.

Included in that strategy is the

26, including Reserve Champion Runner

While the limits for copper and iron are

announcement that Sauvignon Blanc will

Up. The other two trophies were for

already listed in the NZW International

be the focus of an event similar to the

Champion Pinot Noir and Best Red Wine

Winemaking Practices Guide, the

Pinot Noir celebrations. Following on from

of the Competition.

manganese limit is a new requirement.

the success of Pinot Noir 2013, the next

Yealands Estate won the Best Value Dry

No New Zealand wines have been

event highlighting this variety will be held

White Table Wine trophy for their Land

found to exceed these limits by Chinese

in 2017 and every four years from then

Made Series Pinot Gris 2013. Ara Wines

authorities. However, as a matter of

on. The first Sauvignon Blanc celebration

won the Best Sauvignon Blanc trophy and

precaution, exporters to China may

will take place here in Marlborough in

Saint Clair family Estate won the Most

choose to have their wines analysed prior

2016 and will be held every three years

Successful Entrant of the Competition.

to export for the presence of these heavy

from then on.

In total Marlborough wines won six

metals.

These are the dates for the next 10 years.

trophies and 93 medals.

For further details on testing, contact

2016 – New Zealand Sauvignon Blanc 2017 - New Zealand Pinot Noir 2019 - New Zealand Sauvignon Blanc 2021 - New Zealand Pinot Noir 2023 – New Zealand Sauvignon Blanc.

This last event will coincide with the 50th anniversary of the first plantings in Marlborough.

And heading up the Pinot Noir celebration board is Marlborough’s Ben Glover. He has replaced Alastair Maling MW as the new chair. More on that next month.

CLASSIFIEDS With this big harvest approaching you may be interested in securing additional processing and fermentation space.

Up to 700 tonne available. Alternatively, we will look at purchasing any extra Sauvignon Blanc grapes that might be available. Keep us in mind at harvest.

Matt Rutherford, 03-543-2031mail@ spencerhillwine.com

Soil Seminar In Blenheim

Kirsten at Hill Laboratory.

Addressing neglected soils by balancing

Wine Competitions Fund Research

the minerals to the Albrecht Kinsey model

The Proceeds from two wine shows

of soil fertility is the subject of a soil

run in Marlborough are helping to fund

seminar being held in Blenheim this May.

research into specific aspects of wine

Neal Kinsey, the foremost Albrecht

tasting and judging. The Spiegelau

consultant in the world today, will be

International Wine Competition and

heading the three-day seminar on soil

Marlborough Wine Show are organised

fertility in Blenheim from May 26 to 28.

by Wine Competition Ltd, run by Belinda

His introductory course will look carefully

Jackson and Marg Cressell. At the end

at where all health starts – the soil.

of each show, unopened bottles of

To register go to www.nealkinseynz.co.nz

wine are auctioned off, with the funds

or www.goldenbaydolomite.co.nz There

going into the Cresswell Jackson New

is limited room so early registration will be

Zealand Wine Trust. This is the first year

necessary to secure a spot.

a research grant from those funds has

Heavy Metal Testing In The China Market NZW have been informed that selective testing is being conducted by Chinese authorities for the presence of certain heavy metals in wine. Wines from various

been awarded. The recipient is Dr Wendy Parr of Lincoln University, whose study will be in collaboration with Adelaide based Phil Reedman MW, the University of Burgundy as well as London and Oxford Universities.

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

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

Give your Vines an essential Post-Harvest boost with: Give your Vines an essential Post-Harvest boost Give your Vines an essential Post-Harvest boost with: Yara UreaN 425 boost with: Give your Vines an essential Post-Harvest Yara UreaN 425 A formulated liquid Nitrogen product for fertigation or foliar Yara UreaN 425 A formulated liquid Nitrogen product for fertigation or foliar Yara UreaN 425 Guaranteed Analysis: 42.5% N w/v

Crop A loads place great demand on Nitrogen the vine up until harvest, for so assisting the accumulation of essential Guaranteed Analysis: 42.5% Nfertigation w/v formulated liquid product or foliar A formulated Nitrogen fertigation or fol carbohydrates forliquid next season is vitally important toproduct build strong budsfor and healthy foliage.

Crop loads place great demand on the vine up until harvest, so assisting the accumulation of essential

42.5% N w/v

carbohydrates for nextAnalysis: season isvine vitally important to so build strong buds and healthy foliage.

Ntheand w/v CropGuaranteed loads great on the there up untilto42.5% harvest, assisting accumulation of essentialtherefore limiting t In theplace earlier partdemand of the season, tends be low transpiration cool soil temperatures,

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next season is vitally important to build strong to buds and healthy foliage. uptake offor Nitrogen applied early spring.

Nitrogen required sustain vine growth to about the 4-5 leaf stage is lacecarbohydrates great on the vine up until harvest, so assisting the accumulation oflimit es Inthought thedemand earlier part of the season, there tends to be low transpiration and cool soil temperatures, therefore to be provided largely from reserves stored in the vine from the previous season uptake ofpart Nitrogen appliedthere early spring. required toitssustain vine growth to about the 4-5 leaf the stage In the earlier ofpost the tends to beNitrogen low and cool soil temperatures, therefore limiting s for next season is season, vitally important totranspiration build strong buds and healthy foliage.

Immediately harvest, the vines major concern is to build carbohydrate reserves within the plant

thought tofor be the provided largely from reserves stored to in sustain the vine from the previous season uptake of Nitrogen applied early spring.

Nitrogen required vine growth to about the 4-5 leaf stage is structure following spring Immediately harvest, thereserves vines major concern is tofrom build carbohydrate reserves within the plant thought to be provided from stored insuch the vine theits previous season Nitrogen is a post keylargely macro-nutrient important for functions as: Plant growth, carbohydrate production, structure for the following spring post harvest, the vines major is to build carbohydrate reserves within thetemperatures, plant andthere chlorophyll production, ofitsstrong fruit buds, and good flavour and aroma partImmediately of photosynthesis the season, tends toconcern be promotion low transpiration and cool soil t Nitrogen is following ainkey important for such functions as: Plant growth, carbohydrate production, structure for the spring compounds themacro-nutrient wine. rogen applied spring.

Nitrogen required sustain vine to and about photosynthesis and chlorophyll production, of to strong fruit buds, andgrowth goodproduction, flavour aromathe 4 Nitrogen is a keyearly macro-nutrient important for suchpromotion functions as: Plant growth, carbohydrate photosynthesis and production, promotion of strong fruit buds, and the good flavour andapprox aroma Work in Marlborough would suggest that a 10 Tonne/ha of Sauvignon Blancprevious removes 7kgs compounds in chlorophyll thefrom wine. provided largely reserves stored in thecrop vine from season compounds in Nitrogen the wine. (fruit only). Therefore applying approx 15 L-20L/ha Ezy-N is replacing this N removal elemental post harvest, the vines major is the to active build its of carbohydrate reserves within Aim to apply as soon as possible postconcern harvest new root flush (when the plant7kgs is very Work in Marlborough would suggest that a 10during Tonne/ha crop period of Sauvignon Blanc removes approx Work in Marlborough would suggest that a 10 Tonne/ha crop of Sauvignon Blanc removes approx 7kgs demanding of carbohydrates) before the vine shuts down for the season. Ezy-N is replacing this N removal the following spring elemental Nitrogen (fruit only).

Therefore applying approx 15 L-20L/ha elemental Nitrogen (fruit only).

Therefore applying approx 15 L-20L/ha Ezy-Nofisthe replacing thiswhich N(when removal This period of new root development is very critical, as it is predominantly new will Aim to apply as soon as possible postfor harvest during the active period new rootroots flush thebeplant is very key important such functions as: Plant growth, carbohydrate p Aimmacro-nutrient to apply as soon as possible post harvest during the active period of new root flush (when the plant is very instrumental allowing optimum uptake of water key for nutrients next spring demanding of in carbohydrates) before the vine shutsand down the season. of carbohydrates) before the vinepromotion for of theitseason. is demanding andThis chlorophyll production, strong fruit buds, flavour an period of new root development isshuts verydown critical, as is predominantly the newand rootsgood which will be This period Product of new rootfeatures development is very critical, as it is predominantly the new roots which will be and Benefits: instrumental in allowing optimum uptake of water and key nutrients next spring n the wine.in allowing instrumental optimum uptake of water key nutrients next spring High analysis formulated liquidand Nitrogen  Provides rapidand uptake by the plant Product features Benefits: Product features and Benefits:  Excellent plant absorption via roots/leavescrop of Sauvignon Blanc removes appro orough would suggest that aliquid 10 Nitrogen Tonne/ha  High analysis formulated liquid Nitrogen  High analysis formulated  Enhances new root development  Provides rapid uptake by the plant ogen (fruit only).

Therefore applying approx 15 L-20L/ha Ezy-N is replacing this N  Provides rapid uptake by the plant  Good tank mix compatibility  Excellent plant absorption via roots/leaves  Excellent plant absorption via roots/leaves  Easy to mix & use s soon as possible post harvest during the active period of new root flush (when th  Enhances new root development  Enhances new root development Cost effective carbohydrates) before thecompatibility vine shuts down for the season.  Good tankcompatibility mix  Good tank mix  Easy & use Easy to mixto&mix useis new root development very critical, as it is predominantly the new roots which w  effective Cost effective rates and timings  Application Cost

allowing optimum uptake of water and key nutrients next spring

Application rates and timings Grape vines: 10 – 20and L/hatimings as soon as possible after harvest via Fertigation Application rates

t features and Benefits: or Foliar applied

igh analysis formulated Nitrogen Grape vines: 10 – 10 20liquid as soon as possible after harvest via Fertigation Grape vines: –L/ha 20 L/ha as soon as possible after harvest via Fertigation PACK SIZE: 200L, 1000L Packs rovides uptake by the plant orrapid Foliar applied or Foliar applied Available from: Fruitfed Supplies, Blenheim xcellent plant absorption via roots/leaves PACK SIZE:SIZE: 200L,200L, 1000L1000L Packs Packs PACK nhances new root development Available from: Fruitfed Supplies, Blenheim ood tank mix compatibility Available from: Fruitfed Supplies, Blenheim asy to mix & use