Winepress - May 2012

WINEPRESS Issue No. 214 / May 2012

Water Management

Auditing Waste

Business Solutions

Tui to Town

Photo: Jim Tannock

The Official Magazine of

www.wine-marlborough.co.nz

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In this issue...

Regulars

Features

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Editorial Tasman Crop Met Report

Marketing Matters

14 Generation Y-ine 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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Managing Marlborough’s Fresh Water The Government has set in place a National Policy Statement to care for the country’s fresh water resources. This month we take a close look at what that policy means for Marlborough water users.

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Certification; What Price Compliance?

Colin Ross from Seresin Estate takes a close look at the three main viticulture certifying bodies in New Zealand – Sustainable, Bio Gro and Demeter.

Cellar Door Initiative In an effort to make cellar doors more profitable and viable, Belinda Jackson is establishing a Cellar Door course that will be taken round the country. Focusing on ensuring visitors become lifetime ambassadors, the country’s first course will be held in Marlborough this month.

p18

Business Solutions This month we introduce a new feature – with Wellington based business mentor, Chris Elphick.

Each month he will provide information to help you in your business, whether that be as a grower, a winery owner or a contractor. This month he explains how to get the best out of your accountant.

p24

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The Official Magazine of Wine Marlborough

Produced by:

From the Editor

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

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

When it comes to farming, there is only one constant – and that is no year is ever the same as the last. Mother Nature always manages to have the final say and vintage 2012 is a classic reminder of that. Since December last year, growers and winery owners have nervously held their breath, as they waited for the summer that never came, only to be saved by the stunning autumn that finally brought smiles to faces.

Albeit, those smiles are likely to be tinged with a grimace of financial concern.

For the past few years the region has experienced stunning growing conditions, where bud burst and flowering has been nigh on perfect. This has led to higher than average crops, meaning growers have had to work hard to ensure there hasn’t been a blow out in supply.

Then just when the industry has taken all the measures to ensure yields are set to manageable levels, Mother Nature throws a curve ball. Cool conditions over flowering impacted heavily on some parts of the region, dropping crop levels to way below average figures.

For the many growers who have worked tirelessly on managing those levels, at great financial cost to themselves, this is a devastating position to be in. Many had contracts with wineries who wanted only a set amount of tonnes per hectare. There are many who due to the poor flowering, will not be able to reach those tonnage levels. All their hard work, and they still lose out.

It is a similar situation for wineries, who have worked hard to open new markets for their wine. They are now going from a state where they had too much, to this year likely to have too little. For the first time in a number of years, we look like producing a vintage that is smaller than market demand.

There are positives to emerge of course. The fruit quality this vintage is outstanding.

Winemakers are extolling the intensity and vibrancy of flavours plus the cleanness.

Some are saying the Sauvignon Blanc is the best they have seen in years. The Chardonnays are stunning and the Pinots couldn’t be better. The lack of summer followed by weeks of clear skies after Easter meant fruit stayed on the vines longer.

That has helped develop all the nuances that are necessary for great wine.

It all adds up to 2012 being the vintage of extreme quality, minus surplus quantity.

That can only be seen as a good thing long term, it’s just a shame that it will come at a price – for both growers and wineries.

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

TESSA NICHOLSON tessa.nicholson@me.com

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Met Report Table 1: Blenheim Weather Data – April 2012

April 2012

April 2012 compared to LTA

April LTA

Period of LTA

April 2011

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

105.8 112.1

99% 100%

106.8 112.2

(1996-2010) (1996-2010)

84.1 88.9

Growing Degree Days Total Jul 11 - Apr 12 – Max/Min Jul 11 - Apr 12 – Mean

1166.2 1218.6

89% 90%

1311.8 1347.5

(1996-2010) 1362.9 (1996-2010) 1369.1

19.4 7.7 13.6

+0.5°C -0.2°C +0.2°C

18.9 7.9 13.4

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

17.5 7.8 12.7

3.9 less 1.3 less 0.5 less 0.3 less

3.9 1.3 0.5 0.3

(1932-1980) (1986-2010) (1932-1980) (1986-2010)

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Sunshine hours 228.6 143% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2012 825.4 93%

189 92.1 238.5 892

(1930-2000) 1938 1958 (1930-2000)

Rainfall (mm) 35.0 66% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2012 157.2 81%

53 0.6 173.0 194

(1930-2000) 1992 1962 (1930-2000)

150.2 59.8

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

Grass Frosts (<= -1.0°C) 0

Air Frosts (<0.0°C) 0

0 159.8 835.5 67.6

Evapotranspiration – mm

79.4

131%

60.7

(1996-2011)

Avg. Daily Windrun (km)

213.1

93%

228.5

(1996-2011)

191

Mean soil temp – 10cm

11.9

Equal

11.9

(1986-2011)

11.7

Mean soil temp – 30cm

14.1

-0.3°C

14.4

(1986-2011)

13.9

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures Included in this Met Report are the usual annual seasonal weather summary and tables that contrast harvest dates and yield components on five Sauvignon blanc sub-regional vineyards.

April 2012 weather summary Very sunny, in contrast to the lack of sunshine over the summer; below average rainfall and rain days; average temperature with warm days and cool nights Temperature and Growing Degree Days The mean temperature for April 2012 of 13.6°C was 0.2°C above the long-term average.

The average daily maximum temperature for April was 19.4°C; 0.5°C above the long-term average.

The average daily minimum temperature for April was 7.7°C; 0.2°C below the longterm average. i.e. the days were warmer than average and the nights were cooler than average.

As explained in previous issues of Winepress, the monthly temperatures for the 2011/2012 season have been very similar to the 1996/1997 season. Hence

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the growing degree-day line for the two seasons is very similar and ends up at virtually the same point at the end of April.

Sunshine April 2012 recorded 228.6 hours sunshine, or 143% of the long-term average of 189 hours. April 2012 recorded the fourth highest sunshine hour total for April for the 83 years 1930-2012. April 2012 was the sunniest April since 1994. April 2012 recorded 68.8 hours more sunshine than April 2011; i.e. 2.29 extra hours of

sunshine per day.

The April 2012 sunshine total was in stark contrast to the sunshine totals recorded in December, February and March, which were all well below average. As a consequence the sunshine hour total for January to April 2012 is well below average.

Season Weather Summary Table 2 provides a breakdown of the main weather parameters for the 2011/2012 growing season. All the daily weather data that is used to calculate these summaries can be found on the Marlborough Wine Research Centre website. www. wineresearch.org.nz Harvest date comparison The following data have been collected from five Sauvignon blanc vineyards in different sub-regions in Marlborough over the eight years 2005 to 2012. In 2005 2-cane vines were established from vines that had previously been 4-cane. Each season the aim has been to harvest the 2-cane vines as close to 21.5 Brix as possible (Table 3).

In recent seasons with vineyards reducing the number of canes laid down per vine and bunch thinning it has become very difficult to differentiate how much of the harvest date and yield component differences between seasons is due to climate and how much is due to management. The aim on the research bays within the commercial vineyards has been to try and maintain the vines with 2 and 4-canes each season in order to determine the impact that the climate is having on the yield components between the seasons, i.e. to the best of our ability to eliminate the differences due to vineyard management.

Four of the five monitored blocks of Sauvignon blanc had their latest harvest in 2012, for the eight seasons 2005-2012.

Harvest in 2012 was between 13 and 19 days later than in 2011. In contrast with

Figure 1: Growing degree days for Blenheim: days ahead (+) or behind (-) average. Growing Degree Day summation starting from 1 September

The Official Magazine of Wine Marlborough

the very early harvest in 2006, the 2012 harvest was from 26 to 38 days later.

Table 4 indicates how the yield per vine in 2012 compares with previous seasons. At the upper Brancott and

Fairhall vineyards the 2012 yield is the lowest of the eight seasons. The fact that at the central Rapaura vineyard the yield in 2012 was 90% of what it was in 2011, when at the other four vineyards, the yields in 2012 were Figure 2: Running 5-day average temperature during closer to 60% of 2011, was December 2011 somewhat puzzling. I think the fact that the average temperature in the five days prior to 50% bloom in central Rapaura was between 3 and 6°C warmer than in the corresponding five days prior to 50% bloom at the other four vineyards sheds some light on why the central Rapaura vineyard did comparatively better in 2012 than the Table 2: Monthly weather summary for the 2011/2012 growing season

LTA 11/12 LTA 11/12 LTA 11/12 LTA 11/12 LTA 11/12 LTA 11/12 LTA 11/12

Rain Rain Mean Mean Mean Mean Mean Mean GDD GDD Et Et Sun Sun Max Max Min Min (96-11) (96-11)

mm mm °C °C °C °C °C °C mm mm hours hours Sep 51 33.8 15.8 16.1 5.1 4.4 10.6 10.2 71.6 52.9 72.0 79.0 192 248.9 Oct 55 85.4 18.0 17.6 7.2 8.2 12.7 12.9 108.2 93.6 98.3 86.6 225 165.5 Nov 48 50.4 20.2 19.9 8.9 9.7 14.6 14.8 143.1 144.3 122.2 132.0 235 237.5 Dec 47 103.8 22.3 19.9 11.0 12.1 16.7 16.0 208.1 183.0 138.3 111.6 246 167.4 Jan 50 25.6 23.6 22.7 12.0 12.3 17.9 17.5 238.7 229.6 137.3 161.9 261 270.7 Feb 45 38.0 23.5 21.3 12.1 12.6 17.8 17.0 217.0 188.3 109.3 95.5 227 133.6 Mar 46 58.6 21.8 20.3 10.5 9.6 16.2 15.0 195.2 157.8 100.2 101.2 215 192.5 Apr 53 35.0 18.9 19.4 7.9 7.7 13.4 13.6 110.7 112.1 60.7 79.4 189 228.6 Total 395 430.6 1292.5 1161.6 838.3 847.2 1790 1644.7 Mean 20.5 19.7 9.3 9.6 15.0 14.6 % of LTA or deviation 109% -0.8 +0.3 -0.4 90% 101% 92%

Table 3: Harvest date comparison for 2-cane pruned Sauvignon blanc from five sub-regional vineyards over eight seasons in Marlborough

2005 Upper Brancott Valley 4 April Central Rapaura 14 April Western Wairau Plains 1 April Fairhall 21 April Seaview – Awatere 18 April

2006 15 March 13 March 15 March 23 March 31 March

2007 27 March 26 March 10 April 03 April 26 March

2008 20 March 22 March 19 March 3 April 29 March

2009 2 April 6 April 2 April 23 April 9 April

2010 8 April 31 March 16 April 19 April 9 April

2011 30 March 25 March 04 April 11 April 8 April

2012 14 April 10 April 17 April 30 April 26 April

Table 4: Yield of 4-cane pruned Sauvignon blanc from five sub-regional vineyards over eight seasons in Marlborough and average temperature in the five days prior to 50% full bloom in 2012

2005 2006 2007 2008 2009 2010 2011 2012 2012 as %

of 2012

Upper Brancott Valley 8.3 7.7 8.0 10.0 11.3 11.6 11.5 7.5 65% Central Rapaura 8.0 4.9 5.6 7.4 8.4 7.4 8.1 7.3 90% Western Wairau Plains 5.7 7.8 5.6 10.0 9.5 8.9 12.6 7.3 58% Fairhall 7.5 7.7 9.0 10.8 12.7 9.3 10.3 5.9 57% Seaview – Awatere 5.8 6.3 4.0 6.5 8.4 6.6 7.6 4.2 55%

Date 50% bloom and avg. temp in previous 5 days 25 Dec 13.2°C 16 Dec 18.5°C 19 Dec 15.5°C 22 Dec 12.6°C 26 Dec 13.9°C

other vineyards.

Figure 2 indicates how the running average temperature over a period of five days fluctuated during December 2011.

Those grapes that were at about 50% bloom from about 14th to 16th December had experienced increasingly warmer temperatures in the five days leading up to that period. Whereas those grapes that were at about 50% bloom in the period from 21-25 December had experienced progressively cooler temperatures leading up to that time.

Table 5 presents the yield component data for the 4-cane pruned vines for the central Rapaura vineyard. Bunch number per vine was high in 2012 due to the warm temperatures during bunch initiation in December 2010, 16 months prior to harvest. Berry number per bunch at all vineyards was quite a lot lower in 2012 than in 2011, due to the cool temperatures in December 2011. Berry number per bunch at the vineyard in central Rapaura in 2012 was 74% of 2011. However, at the other four vineyards that underwent flowering during cooler temperatures, berry number per bunch in 2012 was approximately 60% of 2011 (data not shown). Berry weight was slightly lighter in 2012 compared to 2011. However, the main reason for the lighter yields in 2012 was less berries per bunch.

Acknowledgement: The data presented in Table 3 have 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.

This collection of data from 2005-2010 was funded by the Foundation for Research Science & Technology through the research programme titled “Quality New Zealand Wines”. Direct co-funders of this research programme were NZ Winegrowers.

Collection of data in 2011 and 2012 have been funded by the Marlborough Research Centre Trust.

Rob Agnew Plant & Food Research

The Met Report was brought to you by

Table 5: Yield components for 4-cane pruned Sauvignon blanc in Central Rapaura over eight seasons

Yield per vine (kg) Bunch number per vine Average bunch weight (g) Berry number per bunch Average berry weight (g)

2005 8.0 76 105.1 59 1.80

2006 4.9 56.4 86.4 47.2 1.83

2007 5.6 75.1 74.6 40.1 1.9

2008 7.4 59.1 125.1 59.8 2.1

2009 8.4 70.2 119.9 61.3 2.0

2010 7.4 58.9 125.3 62.6 2.0

2011 8.1 56.6 142.9 70.4 2.03

2012 7.3 73.5 99.4 52.0 1.91

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The Official Magazine of Wine Marlborough

Marketing Matters

BY KATY PRESCOTT, NAUTILUS ESTATE

Pinot Noir NZ 2013: New Depths, New Characters, New Zealand On the 1st May 2012

the event, 37 are from

there will be 272 days

Marlborough and the

until the opening of “Pinot

event represents a unique

Noir 2013” in Wellington.

opportunity to showcase

It may seem a long time

the quality of Pinot Noir

away, but behind the

from this region. In order

scenes numerous people

to get this message out

are working feverishly

to the widest audience

to ensure that New

possible, it is up to each

Zealand puts on another

of us to endeavour to

spectacular programme

bring out a key influencer

to rival the outstanding

or customer from our

successes of 2010, 2007

important export markets.

and prior.

Online registrations are

A sparkling list of speakers, both

now open and there is a Pinot 2010

entertaining and

$300 discount available Glover, Rachel Jackson-Hoare, Nick

for the first 100 winery

informative, has been confirmed. Matt

Blampied-Lane, Mike Paterson, James

registrations. At present there are plenty

Kramer from the USA, Lisa Perrotti-Brown

Healy, Marcus Pickens and myself are

of these discounts remaining but you can

MW from Singapore, Ned Goodwin MW

working on the local programme, in line

be sure that once vintage is over, they will

from Japan, Mike Bennie from Australia,

with the other regions. Thanks to all those

start to get snapped up.

Jasper Morris MW from the UK and

who have contributed so far and details

If bringing a guest seems a daunting

Emmanuel Bourguignon from Burgundy;

will be presented to the region as a whole

expense, perhaps combining with your

all will be travelling to our shores to

in the near future, once they have been

neighbour or other wineries in your

sample our Pinot Noirs in January.

confirmed by the Pinot Noir 2013 Board.

distributor’s portfolio to share the costs

But it is not just about illustrious overseas

Chairman of that board, Alastair Maling

is an option. Alternatively, you could

speakers giving us their opinions.

MW of Villa Maria says; “I am delighted

consider working with your distributor to

For the first time ever, regions will be

the wineries have got in behind the event

fund the trip through additional sales in

allocated different venues on Wellington’s

so early. The new format is going to be

the form of an incentive.

waterfront with delegates “visiting” a

both informative and fun. I’m very excited

Pinot Noir 2013 takes place 28-

different region each day. Marlborough,

about the new format and feel that we’ve

31 January 2013 on Wellington’s

based in the Wharewaka, will be able to

reached a tipping point where we as New

waterfront. For more information about

present its own story, its own speakers,

Zealanders feel confident telling our story

the event or to register a delegate, or

and give focus to its own excellent wines.

to the world.”

go to www.pinotnz.co.nz

A local committee comprising Ben

Of the 107 wineries participating in

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Water Management in Marlborough TESSA NICHOLSON

Freshwater is vital to New Zealand’s economic growth and environmental integrity. Which is why the Government has set in place policy to protect this all important resource.

Water resources throughout the country

have resources that are either fully

severely compromised. In other words,

are allocated to users for a variety of

or over-allocated. (The others are

on paper, the water allocations granted

reasons. Irrigation, development, stock

Canterbury, Tasman and Hawkes Bay.)

in Marlborough are above what the

and domestic purposes. However the

In Marlborough’s case that doesn’t mean

resources can provide.

issue facing the Government is that in

the actual drawing of water from natural

A recent Marlborough District Council

many areas, Marlborough included, that

resources is more than is available.

water forum attracted a wide range of

resource has either been fully allocated,

Instead it means if every person who had

water user representatives in the region,

or even over allocated. To address this

an allocation, drew on it to the maximum

as well as representatives from central/

issue they have provided guidance

they were allowed, the resource would be

local government, environmental/

through a

community

National Policy

groups, science/

Statement (NPS)

industry

- Fresh Start

professionals and

for Fresh Water.

Iwi. Pere Hawes,

The goals of the

Environment

NPS are simple;

Policy Manager

Safeguard the

at MDC says

life supporting

given the water

capacity of eco

allocations

systems, reduce

in this region

and avoid over

have already

allocation,

reached full or

improve efficient

over-allocation,

allocation, and

there is no

use and protect

room for further

significant values

development and

of wetlands.

growth.

Marlborough

“Irrespective

is one of four

of whether

grape growing

we are fully or

regions to

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Wairau River: Fresh start for fresh water.

The Official Magazine of Wine Marlborough

over allocated

at present, we can’t allocate any more

by many, that a water permit is a lifelong

is demand for extra water, the only

under the NPS. That is the issue. So the

water right.

options as we see it are; you shut up

only water we have to play with or create

“There is no provision under the act to

shop, or if you want on-going economic

growth with, is the water that is already

guarantee that water access indefinitely.

development, you enable access to some

allocated.”

You have a permit that provides you

of the water that’s already been allocated

Policy Portfolio Manager Rachel

access to water, under certain conditions

but not being used.”

Anderson says the MDC is now reviewing

and then you have to apply again under

There are various options to that, one

all the irrigation application rates for

the RMA when the permit time is up. And

being the transfer of water allocations

various crops throughout Marlborough.

knowledge of the water resource may

between individuals. Rachel says there

Once that is completed the council will

change during that period.”

is already a provision under the RMA

have a far better idea of just how much

Pere says that may mean some existing

that allows for water permit transfers, but

water should be granted in terms of

users granted new permits will get less

it is not a terribly user-friendly process.

upcoming permit applications by existing

water and conversely some may actually

There is a need for more flexibility to be

users.

receive more, depending on what the

provided, to allow individuals to be able

“We are reviewing the various application

conditions are.

to transfer quickly in the short term.

rates for different crops and

While the issue of dealing

refining those in terms of

with water allocations is being

soil types and climate. At

led by central government,

the moment it is a very blunt

Pere admits the MDC would

guideline that has been used,

have had to grapple with

and meter records indicate

it soon anyway. Provisions

that in some areas, current

must be in place within the

guidelines are far in excess of

council’s plans by 2014 and if

what is required.”

they don’t, they must have a

In terms of grape growing,

proposal notified that it will be

Pere says allocations have

dealt with by 2030.

been made on the basis of

“We are currently undertaking

2.2mm per vine per day,

the review required,” Pere

but that is far more than the

says, “and we are hopeful that

average vineyard would

we will meet the 2014 date.”

require.

Following the first water forum,

“It was based on the information at the time and there was nothing wrong with that, but we now know that grapes in most situations use a lot less water, which is reflected in the meter

The graph shows from left to right; how much water can be allocated under the Resource Management Plan, how much actually is allocated, what volume would be considered a safe yield and the estimated current use. It clearly shows that despite an “over allocation” the actual usage is way below that.

the initial step is to produce a discussion document with the assistance of a working group of water users. That will then be distributed to forum attendees and the final document will be made public and discussed at catchment

records. We need to identify more accurately what the different areas

For future economic growth and

and area meetings.

require.”

development, there needs to be some

Given the importance of this issue,

This means every individual water permit

major changes in the way the MDC

Winepress will be keeping you up to date

in Marlborough will be granted on a

allocates water.

in the months ahead.

property and crop specific allocation.

“In a state of full allocation, if we can’t

Rachel says there is a misguided belief

allocate any more water, and if there

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Certification: What Price Compliance?

BY COLIN ROSS, SERESIN ESTATE

Where To From Here?

Currently my business is

your support of a philosophical

accredited with the three main

approach. It is a way to lend

viticulture certifying bodies in

support to bodies that are helping

New Zealand: Sustainable,

to guide the formation of a cleaner,

BioGro, and Demeter. They all

more considerate and safer world.

encourage systems that help to

My brief view of the certifying

focus and improve your general

bodies we report to is as follows.

business by making you plan and

Sustainable

ask questions. Together it costs

- is wine

a considerable sum and there

industry-

is significant overlap within the

specific and

systems measured.

a leading

Is there a way forward for

program

organic and biodynamic growers

in many

who want to demonstrate their

respects that has helped draw

authenticity? Why should already

attention to New Zealand’s

stretched businesses have to pay

forward-thinking approach in many

more when they are striving to

international markets. This system

use less chemicals and do less

is a scorecard and broadly based.

environmental damage? I am

It looks at many different lines

no expert on certification(s) or

within your business, including

the politics behind them. I do

usage of water, power, fuel and

believe that it is an essential part

recyling among others. It is well-

of doing business in this world. It

funded from industry levies; plus

is my personal aim to encourage

have transparency and accountability.

others to continue down their own

If we just want to make great wine,

a major tool endorsed by New Zealand

organic pathway with hopefully less trials

there is a fair chance that we will have

Winegrowers. The recording system is

than our own business has gone though.

a sensitive touch with our land, vines

well-structured and it is modern and easy

Ultimately within the spirit of sharing we

and wines anyway. Shouldn’t the wines

to use. There is a requirement to have

are all improving our wine industry.

be able to speak for themselves? Can

environmental policies, and community

So as an organic grower, what are the

we tell the story well enough to our

values are embedded with it, including

benefits of the certifications? In an era

markets and customers if we are not

contractor arrangements. The vintage

of so many false claims, it is prudent to

certified? Certification is a vote towards

that is certified is actually from records

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there is a yearly audit cost. This is

gathered from the previous year, so

guide the farmer, and all the requirements

integrated into a common auditing

subsequently running a year behind.

of Sustainable are embedded within this.

system. As farmers we are the customers

Sustainable is a whole systems package,

It has the soil focus and crop integrity

and the certifying bodies are our service

not just a farming soil-based system. This

right through the production line, similar

providers. We have the right to shape

is a scorecard that shows you have been

to BioGro. Demeter certifies the whole

what we need in the future.

audited. But you could still be spraying

farm and stretches the farmer on many

Do we need to be protectionist of all the

100% of your land with herbicide and

levels to attain compliance. In my limited

different organisations we are aligned

fulfil the requirements.

experience, Demeter certification ticks

with? Is it better to just strive, to just get

BioGro - is an

all the boxes relating to Sustainable

on and do it? I am longing for the day

organic certification

and organics. This organisation has

when growers must label their wines

body that operates

few members, is poorly funded and is

“certified grown with systemic fungicides

across many

currently struggling despite having been

and herbicides,” then have to pay the

agricultural sectors.

in existence many years longer than

fees that we organic winegrowers are at

It has recognition

BioGro and Sustainable Winegrowing.

the moment paying instead. So

in many countries

Demeter is recognised at an international

maybe hands up for no organic labelling!

around the globe and certifies producers,

level, but there is some disquiet in its

If you purchase chemicals then you

suppliers, production systems and

global political body.

need to be audited and explain to your customers why you are using these

exportation. The season that is certified is the one that is in the bottle, not

So what is the way forward to continue

products. Surely that makes more sense

retrospective. Approvals are necessary

improving our ever-evolving industry,

than having to prove that you are not

before using products, and a simple

while encouraging people to achieve

using these chemicals.

farm input plan is required. Proof of

accreditation, and minimise their cost

Great wine is made in the vineyard, not

purchase for inputs is also required. In

and workload while maintaining integrity?

the office! Vineyard managers need to

essence BioGro is a farming, primarily

Dialogue is beginning between all these

be in “the yard” as much as possible, not

soil-based system that then sets out to

bodies and feedback from all interested

filling in compliance forms. So over the

protect the integrity of the crop through

parties is most welcome. I have no

next year talk to the people who do your

the production line all the way to the

allegiance to any of the bodies, but truly

auditing and put your ideas forward as to

consumer. It does not capture the whole

believe that we must all be accountable

how we can streamline and improve the

business systems package, unlike

and improve our systems continually. It is

current systems.

Sustainable Winwgrowing, which probes

always refreshing to have your farm and

throughout the other parts of the general

systems viewed by outsiders it certainly

business. This body is funded by the

helps to keep things better organised.

licensees.

Is there room for organic compliance Demeter -

to be accredited through Sustainable

certifies specific

Winegrowing? A top-up or expanded

biodynamic

view of the soil and input streams? Can

practices. It

organics expand its baseline so that

certifies across

in the course of organic certification,

many agricultural

the boxes are ticked as sustainable in

sectors. A

regards to the other policies? Demeter

comprehensive

is more complex, as it assesses the

farm management

feeling of the farm as well; but there is

plan is used to

still room for this approach to be possibly

Update: Finding Common Ground between Sustainable and Organic Audits As the organic industry expands, an increasing number of vineyards are finding themselves in the situation Colin describes above. If an organic vineyard wants to sell grapes to a Sustainable Winegrowing New Zealand (SWNZ)certified winery that uses the SWNZ logo on its label, then the organic vineyard too must be SWNZ- certified. (Note: this only applies to those selling to wineries who choose to use the SWNZ logo on

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their label.) This has forced some organic

and also international programmes,

The development and managing the

vineyards to maintain dual certifications.

where possible and practicable, for a

next steps is currently being considered

number of reasons, including reducing

within SWNZ/NZW activities for the

New Zealand Winegrowers are aware of

the time for audits, double up of records

upcoming year. The Sustainable advisory

this problem and have made addressing

and documentation, and costs, as well as

group and NZW Board will be presented

it part of their work plan. OWNZ will

marketing advantages.

with strategy and potential plans for

continue to advocate for the streamlining

There have been discussions initiated

discussion (i.e. pre-June). As the plans

of any duplications between these two

between NZW and both BioGro and

and strategy develop, members will be

certification schemes, to reduce time

AsureQuality regarding the willingness

kept informed also.”

and financial input for growers. For

to manage audits for members, and the

example, one option on the table is that

possible potential to align the audits.

organic auditors could be trained to audit

We have undertaken comparative audits

the various SWNZ requirements which

of members who have both SWNZ and

are not currently included in organic

organic accreditations. The information

certification.

from the audits provides us with a good

“We asked Sally van der Zijpp, National

starting point for comparison between

Coordinator of SWNZ, to outline progress

SWNZ and organic programmes, and a

on this issue; she responded:

first step in managing recognition and

We have recognised within New Zealand

collaboration for the members and for

Winegrowers that it would be appropriate

NZW. We appreciate the time and effort

to link national sustainable programmes

members have provided in the audits.

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This article was reprinted with the permission of Organic Winegrowers New Zealand.

Pruning Workshop TESSA NICHOLSON

Following on from the success of a similar event last year, Wine Marlborough has arranged an in-depth pruning workshop to be held at the end of the month.

Coordinator James Jones from the Wine

region on the same page in terms of

Marlborough board says last year the

pruning is a vital step to long-term quality.

workshop was aimed at contract gang

“Pruning is the most costly job a grower

supervisors/trainers and managers.

will undertake in a year, setting up the

This year, a similar workshop is geared

vines for the next vintage. We need to

towards transferring information to wine

know that those doing the job are doing

company vineyard supervisors and

it right.”

managers.

For the past 12 months a production

“We know we can’t possibly hold a

crew has been working on the DVD,

workshop that involves every single

covering a wide range of subjects. Many

person who is pruning out there, so we

of the issues covered in the workshop

are aiming to train the trainers, so they

mentioned above, will also be covered

can take the information back and pass

on the DVD, while other more basic areas

it on. We did that last year, and this year

are covered for those that have never

we are targeting another sector of the

been on a vineyard, let alone pruned a

pruning community.”

The four-hour workshop will be held on

the release of a DVD on Best Practice

May 31, at Dog Point Vineyard, and will

Pruning, which has been funded by New

cover a multitude of areas.

Zealand Winegrowers and produced here

Prominent local viticulturists will be

in Marlborough.

involved, including Jeremy Hyland, Mark

The DVD is the first of its kind in New

Allan, Stephen Dempster and Stephen

Zealand and aims to provide the “whys

Bradley. James says the content will be

and how to” information required by

diverse, ranging from cane pruning, to

anyone new to the task of pruning.

trimming and wrapping, spur pruning,

“As the vineyard area has increased in

mechanical and hand stripping, plus a

Marlborough, we have required more and

session led by ACC on injury prevention.

more pruners to do the job. At times we

“We had positive feedback about

have been concerned that the quality of

the content last year and believe it is

some of those newcomers isn’t what we

worthwhile to be passing all this on to yet

would like,” James says.

another sector.”

Given the importance of the job to

There will also be demonstrations from

the overall wine quality, it is vital that

the Marlborough based Langlois and

everyone involved knows why they

Klima mechanical stripping machines.

have to do certain things and why they

The workshop is planned just prior to

shouldn’t do others. Getting the whole

vine.

“There will be a chapter on vine physiology, explaining terminology such as buds, tendrils and spurs. Those involved in the industry know all about these things, but someone new to the industry has no idea. We just expect them to be knowledgeable.”

Produced in chapters, the DVD will allow people to concentrate on the subject matter that applies to them. It will also be a useful resource for RSE workers coming into New Zealand for the first time, especially given many of them have never seen a vineyard before.

The DVD is expected to be available next month and will also be able to be downloaded from the NZW website and YouTube.

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James Nightingale - McKean Estate

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Generation Y-ine

BY TESSA NICHOLSON

James Nightingale James Nightingale’s initial dream was to

really me. Plus I began to realise that

He was a rarity at the time though. With

travel the world creating artificial surf and

there weren’t likely to be that many jobs

nearly 60 people enrolled on the post

dive reefs. Which is a long way away from

creating artificial surf and dive reefs. It

grad course, 55 of them wanted to move

what he is actually doing, as Vineyard

was about then that I started thinking,

into the winemaking side of the industry.

Manager for McKean Estate in the upper

what do I really want to do?”

Even having to make wine from fruit

Wairau Valley.

Enter the “crazy Frenchman,” who just

grown at Lincoln didn’t deter many of

Given James’ hometown of Hamilton, the

happened to be working at Niwa at the

those on his course. Although it reiterated

fact he had no rural background, had

time.

to James that maybe winemaking wasn’t

never worked in a winery or vineyard, his

“Over a few bottles of wine, we started

his cup of tea. Each of the students was

current role is even more surprising.

talking about what he had done in his

given a row of vines, from which they

He credits “a crazy Frenchman” and a

life, the research and his doctorate. He

had to make a wine during the year’s

love of the outdoors for his about turn

asked me if I had thought about wine

course. He ended up with Muller Thurgau

from the world of oceanography to the

and it got me thinking. I knew I liked the

– not the most auspicious variety – and

world of wine. And once he had decided

outdoors, I could see it was a subject you

apparently not the most auspicious wine

on his new pathway, he lays a lot of credit

could become quite passionate about,

as judged by his peers.

for how much he has achieved, at the

so I began to do some research on what

“It was okay, after a few stiff drinks

feet of a local viticulturist.

papers were available.”

beforehand,” he jokes. “You could

Excelling in maths and science, James

He was able to refine his Earth Sciences

actually drink it, but only if you pulled it

took a Gap year after completing school,

degree to focus on soils, hydrology,

out half way through the night. Not the

in an effort to determine what he wanted

and Resource Management, and

best wine to start the evening with, that’s

to do with his life. Towards the end of the

dropped the oceanography component.

for sure.”

year, he admits he still didn’t have much

Once he completed his Bachelor of

Once completing the diploma, James

of an idea, but with pressure from Mum,

Science degree, he then applied and

had a major issue to face. And he really

he knew he had to apply to University as

was accepted into the Viticulture and

means major!

soon as possible. A love of the sea led

Oenology post grad diploma at Lincoln.

He had absolutely no experience

him directly into Earth Science, with plans

The one year degree covers both

of working in either a winery or a

to major in Oceanography. This was the

winemaking and viticulture – but James

vineyard. While he had all the theoretical

basis for the dream of artificial surf and

was pretty certain of which way he was

knowledge, the practical skills were

dive reefs. If he hadn’t taken a three-

heading.

definitely lacking. In hindsight, it was

month placement at Niwa in Wellington,

“With my biological earth science

this negative that provided his greatest

during this course, he may never have

background and interest, I swung

opportunity. He decided he needed

ended up in Marlborough.

more naturally to the vineyard side of

to gain as much practical experience

“The placement was awesome, but

things, instead of the chemistry side of

as he could, in as short a time as

the research side of it, indoors, wasn’t

winemaking.”

possible. He successfully applied for

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the Matador Estate Scholarship, that

in what was referred to as the small side

come to.

was being offered in the industry at

of the winery, which was alongside a

“I ended up heading home and helped

that time. Backed by Matador Estate

massive contract facility processing tens

out a mate who owned a bar in Hamilton.

owner, John Webber, the scholarship

of thousands of tonnes of fruit. The small

I worked in the kitchen for about a month

offered one graduate from the Lincoln

side dealt with just 40 companies, and he

and was paid in beer, lived at home with

Vit and Oenology course, a two-year

got the opportunity to experience every

Mum and Dad and started looking for a

chance to experience grape growing

aspect of the winemaking process. He

job.”

in Marlborough, South Australia and

also got thoroughly spoilt by one of the

The job that came up was as assistant

America.

clients, a major Las Vegas high roller,

vineyard manager at McArthur Ridge

The first year, he spent working under

who shouted him and a couple of other

just out of Alexandra. The vineyard was

Dominic Pecchenino, (viticultural

vintage staff to the city for a weekend.

sold to interested parties as a lifestyle

consultant and viticulturist at Matador

“We worked some very long hours, but

development.

Estate.) The second year he spent nine

we also played hard. It was an amazing

“You bought a section and you got your

months in Langhorne Creek in South

experience.”

building site, plus an area of vineyard that

Australia and then four months at a

you paid to upkeep.”

winery in Santa Maria in California. The

It meant James wasn’t working for

opportunity to work with Dominic was life changing he says, in terms of his career.

“It was all pretty overwhelming when I started. I realised that theory is one thing – but when it comes to doing it in a practical work environment, when you are restricted by resources, weather and time lines, it’s completely different. And the great thing about Dominic, is he has all that theoretical background, but he also has the practical experience. He could explain quite easily the theory, yet at the same time explain why certain things were

“It was a good experience in many ways for me…. it showed even in down times, you can learn as much, if not more, as you can in good times.”

just one boss, he had 22 of them, and only one of those 22 had any farming background. Beginning as assistant, within two and a half years he took over as viticulturist for the project. It was an interesting work environment, and became even more interesting as the recession started to bite.

“I learnt a lot in the commercial aspect of dealing with 22 lot owners and the developer. But as the industry started to be hit, the prices the owners were getting per tonne of fruit dropped.

That impacted on what we could spend on the vineyard. We had to be more efficient, think about what

happening in a different way to the way

we were doing. We had to justify

you had been taught.”

After a year at Matador estate, James

The American sojourn ended the

every decision we made to the lot

headed across the Tasman and was

scholarship and James used the time

owners, as a lot of them had no rural or

working with 5th generation grower Bill

immediately after to travel, before

farming background. But it was a good

Potts and his son Ben. Those two men

heading back to Langhorne Creek

experience in many ways for me. I was

knew everything there was to know

where he got a vintage job at Bremerton

able to draw on all that theoretical and

about the vineyard in South Australia

Wines & Vineyards. It gave him further

practical experience that I had gained.

and James quickly picked up different

experience in the Australian viticultural

It showed even in down times, you can

techniques.

and winery scene, before he headed

learn as much, if not more, as you can in

In America, he got to do his first vintage,

back to New Zealand – without a job to

good times.”

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Four years in total in the deep south saw

The early plantings had begun during

disadvantage. And in a year like this

him wanting to expand his horizons, plus

the boom times. But by 2009, the

season, which is cooler, we have to wait

he wanted to get back to somewhere

recession hit, which meant many of

longer for the grapes to ripen. But last

near the sea. That was one of his first

the finer points of the development

year we were one of the first to pick and

loves after all. Initially he came to

had yet to be completed. The number

were all done by April 8. We have an

Marlborough on a fixed term contract for

one task ahead of him, was making

advantage of more open canopies and

Pernod Ricard, which provided him with

the estate into a producing vineyard. A

a drier heat similar in a way to Central

an insight he hadn’t had on the local sub

new staff of 12 full and part timers was

Otago, which results in less disease

regions.

employed, and the vineyard development

pressure. At the end of the day it comes

“I couldn’t believe the changes that

completed. Currently 188ha are planted

down to understanding your site and

had occurred in Marlborough between

in Sauvignon, 21ha in Pinot Noir and 19 in

managing those pros and cons.”

2002 and 2009. When I was working for

Pinot Gris, spread over three sites. Each

Into his third vintage, James has a new

John (Webber) there was very little up

site has its own terroir, something that

goal set before him – the challenge of

the Wairau Valley. Ara wasn’t there back

even now James finds amazing.

organics. The first year of certification has

in 02 and there was only a smattering

“We’ve almost got three sub regions,

been completed, with another two ahead.

of vineyards in the Awatere. Then by

within one, because the valley up here

“Organics is a new learning curve for me

2009 it had completely taken off. It was

is so narrow. The top terraces are very

I have to admit. Which is good, because

amazing.”

similar to the Southern Valleys in a way,

it’s providing me with new challenges and

He also gained a far greater appreciation

through to the bottom terrace (The River

different ways of thinking about things,

for Marlborough Sauvignon Blanc.

Terrace Vineyard) which is more like

especially when it comes to vineyard

“I used to think there was just a standard

Stoneleigh down by the river at Rapaura.

management. I’m enjoying that.”

Marlborough Sauvignon. But doing

Even though the distance between River

While organics is the latest challenge,

tastings with Patrick (Matterman, PR

Terrace and Te Puke is less than 2 kms,

James readily admits the wine industry is

NZ’s Chief Winemaker) showed me

there are some big differences in the

an on-going challenge.

how the sub-regions were all producing

flavours coming out, in terms of flavour

“You can’t control the weather and every

something different. That was incredible

profile and intensity.”

vintage is different. That’s what makes

to experience.”

He was well aware of the raised

this job so enjoyable. Nothing is ever the

Six months after arriving back in

eyebrows of many in the industry at the

same.”

Marlborough, James got the opportunity

site of the estate, especially given how

he was looking for – a vineyard

far up the valley it was. Talk of frosts

manager’s position at the recently

and extreme cold temperatures, were

established McKean Estate in the

constantly raised – but James was soon

Upper Wairau Valley, 13 kilometers

to discover, the site had a microclimate

above Wairau Valley township. Te Puke

all of its own. In warm years, such as

and River Terrace vineyards had been

2011, the harvest was ahead of the

planted in 2007 and Rewa in 2008, just

vineyards further down the valley,

prior to the downturn in the industry. In

due to soaring summer temperatures.

total 225 ha of the 580 ha property had

Admittedly there is the issue of frost – but

been planted out, with Sauvignon Blanc,

frost fans have helped mitigate that.

Pinot Noir and Pinot Gris.

“Like any micro climate, there are

When he took over in 2010, the effect

advantages and disadvantages.

of the industry downturn was obvious.

We are more frost prone, which is a

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Tui To Town NICKY EADE

The Wairau Plain area around Blenheim and Renwick was once covered in wetlands and forests and teeming with birdlife.

Humans, with their fires and drainage

Tui to Town planting projects in total in the

competition from the vigorous weeds that

changed all that and the Plains became

district, adding up to about 3 hectares

grew on this fertile site. Now three years

productive in a different way, with farm

of new habitat area. Eight of these have

later the plants are well away, many are

animals, fruit and vegetables being

been on vineyard properties, three of

already 3 metres in height and some like

produced over the past 150 years.

which are profiled below.

five finger and karamu are seeding and

Today less then 1% of the original natural

One of the “early adopters” of the Tui to

fruiting prolifically already. Tui were seen

habitat remains and if native plants

Town project was landscape gardener

for the first time in the area last spring

and animals are to have a place, active

Bridget Kenny from Pernod Ricard. In

feeding on the flax flowers.

intervention is needed.

2009 Bridget had the opportunity to

In 2010 when Cloudy Bay vineyards were

The vision of the Tui to Town project

plant some vacant land on either side of

extending the on site winery wastewater

which got underway in 2008, is to work

the old house on the

as a community to increase the area of

company’s Jacksons

natural habitat on the Wairau Plain. The

Road Stoneleigh

project has been driven by the Council

vineyard. Instead of

who has the job of making sure our

conventional gardens

local native plants and animals make

the decision was made

a comeback. The aim is to promote

to plant a dense area

the planting of small areas of natives

of mixed native species

on private and public property. Over

with wide pathways

time and with enough of these planted

allowing walking

areas established and producing food

access. Once Bridget

and habitat, tui and other native birds

got the plantings

and insects will be able to re-establish

established (about

themselves.

900 plants in each

The idea has been embraced by the

of the two separately

community. Each winter, many people

funded sites), vineyard

report tui sightings in and around town,

manager Rod Brailsford

which helps build a picture of where the

and his staff took over

birds will travel to feed, from their home in

looking after the site.

the forested Northbank hills.

Over the first summer

Some property owners have also taken

season the plantings

up the Councils’ offer of funding help for

were watered through

native plantings that are more then 1000

an irrigation system and

square metres in area (about 32 metres

also carefully release

by 32 metres). So far there have been 27

sprayed to reduce

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Stoneleigh vineyard manager Rod Brailsford in front of the well established three year old plantings on Jacksons Road.

stream and damp area out behind the winery already had pukekos and a handful of native plants established and was used for stormwater discharge off the buildings. An area of about 2000 square metres was sprayed and marked out for planting in winter 2011, with species selection kept nice and simple.

The kanuka, kowhai, flax, broadleaf and totara that were planted a month or two later in spring have all done very well in their first year with Bill Clamp taking care of the maintenance and irrigation.

There is plenty of room for expansion and Nick Lane surveys the native planting area at Cloudy Bay with the eucalypt woodlot in the background

the company plans to do a stage two planting in a year or two once they have got though the early maintenance on this

effluent system, winemaker Nick Lane

2010. Eighteen months later the plants

and engineer Jeremy Watts decided

are looking good with the initial weeds

to complement the existing eucalyptus

under control, a bark mulch down and

woodlot discharge area with a new

the occasional dose of the irrigation

native area. Nick contacted the Council

put on turbo to reach the plantings as

and applied for Tui to Town funding to

required.

first stage.

The Tui to Town Project • Funds native plantings of more then 1000 square metres on the

help get the project off the ground. The

Wairau Plain area

plantings were designed in patterns

Villa Maria winemaker Jeremy Mackenzie

around the circular irrigation areas with

heard about the Tui to Town project and

the bulk of the 1500 plants being planted

identified an area he had been thinking

as part of a company staff day in spring

about planting for a while. The small

• Funding available is $1 per plant up to a maximum of $1000 • Generally plant in spring to avoid frosts • Stick to a few tried and true hardy species like flax, cabbage tree, broadleaf, kanuka, totara, coprosma robusta (karamu), pittosporum species, five finger.

• Weed control and ideally irrigation are needed for the first year or two, after that the planting should be low maintenance Contact Nicky Eade at the Marlborough District Council for more information or have a look on the Council website www.

Jeremy MacKenzie and Bill Clamp from Villa Maria with the already established flaxes

marlborough.govt.nz

and new tui to town native plantings behind.

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Auditing Wineries Waste TESSA NICHOLSON

Nine Marlborough wineries are taking part in a first of its kind audit, in an effort to minimise the amount of waste going to local landfills.

With funding coming from the waste

months ago, but it could be now. What

and innovative companies capable

minimisation fund, via the Marlborough

I am aiming to do is create a brochure

of recycling products that previously

District Council, Karen Walshe from

or poster, focusing on industry specific

may have ended up at the dump. With

Walshe Marketing and Sustainability

items. Households know they can recycle

the support of the Blenheim Recycling

Services has been monitoring winery

glass, cardboard and plastics, but in

Centre, she says they are investigating

waste for the past two months.

terms of the wine industry, people need

other potential uses for winery waste.

“We are looking at all their waste streams,

to know if they can recycle or re use

“In the long term it is advantageous for

such as grape marc, vineyard posts,

grow guards, or stuff that is biologically

everyone if products can be recycled or

grow guards, glass, cardboard and

contaminated, or label backing paper.

reused. The less trips a company has to

paper. We want to find out what they are

Then it will be a matter of ensuring staff

take to the landfill, the less it costs them.”

doing with each of these products and if

are educated to separate waste products

The waste audit programme is a three-

there are any issues involved.”

out so it can be recycled, rather than

year one, with Karen focusing on the

While the overall aim is to reduce the

placing it into bins to go to the landfill.”

region’s largest industries. The wine

amount of material ending up in landfills,

Since beginning the audit Karen has

industry is being audited this year, and

Karen says that can’t happen if people

already discovered a number of new

will be followed by aquaculture and

aren’t aware of exactly

forestry.

what it is they are

The nine wineries

disposing of. Once

involved in the

all the waste streams

programme are; Villa

are identified, she can

Maria, Wineworks,

then begin educating

Indevin, Lawsons Dry

people about ways of

Hills, Nautilus, Hunters,

reusing or recycling

Wither Hills,Spy Valley

certain products. She

and Giesen. Karen is

says there is a lack of

looking for one more

awareness for just how

company prepared

much can be recycled,

to take part in the

but that is not the fault

programme. (There is

of wineries, given

no cost involved.)

the whole recycling

If you are interested,

industry is changing on

you can contact her at; karenwalshe@actrix.

a monthly basis.

“Maybe something

Vineyard posts are just one of the many waste streams wineries have to deal

wasn’t recyclable six

with.

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co.nz

Cellar Door Initiative TESSA NICHOLSON

A nationwide programme aimed at increasing the profitability and viability of cellar doors, is about to get underway in Marlborough later this month.

The Cellar Door Initiative is a joint

Playing a major role in the promotion of

of the reasons we are running this course

venture between wine consultant

a business, cellar doors are also a major

in May, it’s a quieter period. We want

Belinda Jackson, Heather Battersby

cost for any winery.

them to have the time to put the tools we

(winejobsonline) and Jamie Roy, a social

“We want cellar doors to become a more

give them, in place. Then in September,

media expert.

profitable and viable part of the business.

just before the busier period begins, we

The very first of the courses will take

In other words we want them to be able

will run another course to check on how

place on May 22nd, here in Marlborough.

to contribute more than many have been

they have got on and to update them on

Known as the Cellar Door Initiative, the

able to, to date.”

the latest forms of social media, because

by-line is; From Visitor Experience to Life

She says when people visit, the memory

believe me there will be updates.”

Long Customer – Future Proofing Your

they take away is more than just how

At the end of the day she says, cellar

Cellar Door.

the wine tasted. Winery owners would

doors need to be profitable entities within

“It involves looking outside the square

like to think that a customer who has

the winery business. They often provide

for ways to connect with people, both

visited them, will leave having become an

the very first contact between consumer

to bring them into the cellar door and

ambassador for their brand.

and brand, but follow up is often lacking.

continue building a relationship with

“Whether they are going back to America,

“This initiative is all about building

them after they have left,” Belinda says.

the UK or the North Island, they should

on profitability – and making life long

“It is targeted at profitable sales. So we

leave taking a great impression with

ambassadors out of every visitor.”

have split the course into a number of

them. That is what we want to focus on.”

While the initiative is beginning in

areas. Experience, brand strategy, sales,

The half-day course is aimed not only

Marlborough, Belinda says it is not

promotion, communication and support.”

at cellar door staff, but also marketing

focused solely on this region.

Here in Marlborough a number of cellar

managers and business owners. That’s

“It is a New Zealand cellar door initiative

door courses have been run, but Belinda

because she says, there are a huge

and we will be taking it to every wine

says this is different, because a lot of the

number of areas where a winery can

region over the next few months.”

focus will be on social media.

follow up on customer visits. Websites,

“A lot of the social media platforms we

twitter, facebook are all valuable tools

can access now, we didn’t have before.

to continue building on the relationship

So we want to teach people how to

that begins with the initial visit. But most

use them and make them work for their

of these are not the domain of the cellar

business. I don’t think there has ever

door staff.

been a course that has had such a

“The staff need to be empowered to put

focus.”

some of this stuff in place. Which is one

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21

What You Need To Know About Work Entitlements If you are a grower or winery owner and employing workers, you need to ensure they are eligible to work here in New Zealand.

Even if you have delegated the role of

• Make an enquiry through VisaView

that it is in fact legal.)

employing staff to a contractor, you still

on the website – www.immigration.

Prosecution is a possibility, if an employer

need to ensure every one of the workers

govt.nz/visaview.

cannot prove they have undertaken their

on your property has the right to work here. There is no such thing as being

• Contact the Immigration New Zealand Contact Centre.

legal obligations.

WP: How big a problem is the hiring of

ignorant of the fact.

This is the major change within the new

illegal workers in the Marlborough wine

Richard Wilson works for Compliance

Act. Previously, an employer could plead

industry?

Operations within Immigration New

ignorance saying they didn’t know the

Richard: We understand that each year,

Zealand, based in the Department of

person was not entitled to work, or else

between 4,000 and 4,300 people are

Labour office in Nelson.

that the employer held a signed tax code

employed in Marlborough’s viticulture

In the following Question and Answer,

declaration that stated they were entitled

sector. There tends to be a high level of

he points out the regulations under the

to work.

turnover of these workers. The workforce

Immigration Act 2009 (which came into

That defence no longer exists.

is made up of New Zealanders, RSE

effect in November 2010) and how they

WP: What are the repercussions for

workers, those on working holidays

affect you.

employers who do not follow through on

(WHS) and other visa holders, and some

WP: There were changes to the

the legal requirements?

unlawfuls. The WHS workers tend to be

Immigration Act that came into effect

Richard: The exploitation of workers

French, Czech, German, Italian, English,

in 2010. What do these mean to an

who are vulnerable (including those who

Japanese, Korean, Mexican, Brazilian,

employer such as a grower or winery

are not legally entitled to work) may be

Chilean and Argentinian.

owner?

viewed particularly seriously. It continues

We know that the wine industry mostly

Richard: Under the Act, an employer

to be an offence for an employer to

uses contracted labour, with growers

must not employ a foreign national who is

exploit a person who is not legally entitled

employing contractors, who in turn

not entitled to work in New Zealand, or is

to work. One of the main effects of the

employ workers. It is this sector that in

not entitled to work for that employer. This

changes in the Act is that the provision

the past had a bad reputation, for non-

applies whether or not the employer knew

of an IR330 tax declaration form, signed

compliance and fraud. However through

that the foreign national was not entitled

by a prospective employee, is no longer

education, the introduction of RSE and

to work.

a “reasonable excuse” for employing

Master Contractors, this has improved

An employer must take reasonable

a foreign national who is not actually

and our field visits have found less cases

precautions to verify the work entitlement

permitted to work in New Zealand.

of non compliance. The Department has

of a potential employee by the following

(In this day and age, it is very easy

and continues to, deal with these issues

methods;

to fake forms, including work visas.

and the Immigration resource dedicated

Regardless of whether or not the person

to the region, now has two compliance

the person’s right to work in New

provides what looks like authentic

officers assigned.

Zealand.

documentation, it is up to you to ensure

A compliance led operation to various

• Request documentation proving

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The Official Magazine of Wine Marlborough

vineyards during the pruning season last

be educational or enforcement, when

employer is already registered, you

year, led to six workers being identified

required.

will need an email invitation from the

as not having legal entitlements to work

WP: What is VisaView and how does it

administrator of your employer account

in New Zealand. Four were in breach of

help employers?

before you can make online enquiries for

their Visas and two were overstayers.

Richard: This is a website that allows

the employer.

One of those six was a foreign national

employers to check whether a person

To use VisaView, you will need to log on

who was the employer and Director of a

who is not a New Zealand citizen, can

using the igovt logon service. This allows

contracting company.

in fact work in New Zealand, for that

you to use the same logon to access

We believe the RSE scheme is a

employer. It also enables registered

securely, several different government

contributing factor to the improved

employers to confirm New Zealand

online services. This saves you from

compliance within the region and it is as

passport information provided by the

having to remember multiple logon

a result of the RSE employer efforts that

job seeker, and again can confirm New

details for different government websites.

we have a predominantly lawful workforce

Zealand citizenship and entitlement to

All you have to do is follow the links on

within the region.

work in any job.

the right of the igovt website, to create

However – feedback and information

It is not difficult to use. You have to

your igovt logon and from there you can

from industry members on those who

register, where you will be asked for

log on to VisaView.

are not complying, is crucial to allow us

your business name and ACC number,

to take appropriate action, whether that

as shown on your ACC invoice. If your

IS YOUR WATER PERMIT DUE TO EXPIRE? Call

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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

The Official Magazine of Wine Marlborough

5/2012 WINEPRESS

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23

Facilitating Grapevine Import DR LISA WARD - Manager, Virology and PEQ, Plant Health and Environment Laboratory, Ministry for Primary Industries

New Zealand’s grapevine industry is dependent on continued access to new varieties to develop the sector and to provide a basis for innovation to remain globally competitive.

The Ministry for Primary Industries’ (MPI) is offering a cost-effective post-entry quarantine (PEQ) service through which new plant varieties can be imported. In line with the Ministry’s strategy to grow and protect New Zealand, the Plant Health and Environment Laboratory (PHEL) in Auckland, has extended its services to support the grapevine industry by providing a one-stop-shop for quarantining and testing plants.

Importation of grapevine into the PHEL quarantine facility will cost approximately $10,000 for one plant of one variety and around $23,000 for one plant each of ten varieties; this is based on a two-year quarantine period. Space within the PHEL PEQ facility for grapevine importations will be available from May 2012.

Grapevine germplasm may be imported into New Zealand as seed, tissue culture or cuttings. Plant material in quarantine will undergo inspection and a suite of

woodshield.com.au

diagnostic tests to ensure freedom from damaging pests and diseases. Some of these pests and diseases could cause significant damage to the industry if they were to establish.

The PHEL PEQ facility has been set up to provide quarantine services where there is no suitable private provision. The purpose of the service is to enable the growth of primary industries by enabling access to new germplasm. No profit is made and costs are recovered only for staff time, equipment and consumables.

The protocols used for diagnostic testing are described in specific testing manuals that have been written for many economically important crops. These manuals are publicly available on the MPI website: http://www.biosecurity.govt.nz/ regs/imports/plants/high-value-crops. A grapevine manual is being developed by PHEL and will be added to the website shortly.

We want your replacement posts..........

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The Official Magazine of Wine Marlborough

Vitis indicator plants used for woody indexing tests.

Since 2008, PHEL’s PEQ service has provided quarantine for numerous consignments in its facility including importations of blackcurrant, blueberry, citrus, hazelnut, kumara, potato and strawberry. For many industries these importations represent the first time new germplasm has been brought into the country for more than 10 years.

We welcome all queries regarding the importation of grapevine: peqtesting@ maf.govt.nz

info@woodshield.com.au Call +61 7 3271 5575 John Mob. 027 249 7668

Getting The Best Out Of Your Accountant CHRIS ELPHICK

Chances are, you’re not an expert in money and you’ll need an accountant to prepare end-of-year- accounts, sort out tax and explain P&L. Accountants deal with this and a lot more than simply keep your books in order.

Think of them as a key member of your business team – your financial mentor providing sound financial advice in plain English, about things such as what the latest tax changes mean for you. They can help increase your financial literacy so that you become more confident in dealing with the money side of your business.

How to choose an accountant Take your time choosing an accountant.

Ask for recommendations – talk to other business owners, your local Chamber of Commerce or business association.

Prepare a job description outlining what you are looking for. Describe your business and how much financial knowledge you have. Assess your needs – book-keeping, running all your accounting activities or simply collating your accounts each month. Ask - do I need: • help using an accounting package (e.g. MYOB) • advice on tax, trusts, investments and issues such as depreciation of assets • assistance with basic things such as managing cash flows, budgets and profit and loss • assistance with financial forecasting and managing seasonal fluctuations Send out the job description and interview suitable accountants who

respond. This gives you a feel for how well you’ll work together. Ask about their services, charges and experience working with similar businesses to yours.

If you’re a family business, are they experienced in things such as family trusts? How much knowledge do they have of a service or hospitality industry focussed business - possibly one which must manage seasonal peaks and troughs?

Large firms vs small firms – which is better?

Include both large and small or oneperson firms in your search as each has benefits and possible drawbacks.

Larger firms offer a broad range of experience and services. However, they can be more expensive and more impersonal to deal with.

Smaller firms tend to be readily accessible, but may offer a limited range of services. In the case of a one-person firm, ask how much time they have to commit to your business – what will happen if they get too busy?

Working with your accountant At the outset, agree on how you will work together. Drawing up a contract for services can help prevent surprises.

If you only hear from your accountant when your end-of-year accounts arrive, or when their office junior calls to ask for your receipts, you’re not getting the most out of them.

At the very least, your accountant should go through your end-of-year accounts with you personally, explaining exactly what they mean. And if your contact is going to be with a staff member, that should be clear from the start.

Whoever you deal with, they should be in touch regularly to discuss your accounts and how your business is going. This can be a phone call or email, it doesn’t have to be face to face.

Your accountant should be able to provide information about a broader range of financial and business issues: • recent tax changes • explaining what the latest Government budget means for your business • helping you make investment decisions • providing their take on the economy, and how it is likely to affect your business.

If you’re not happy with the service your accountant is providing, talk to them about it. Your relationship is a two-way process, and taking the time to make it work will make it easier for you to run a successful business.

Chris Elphick is a Wellington-based business mentor, coach and trainer working throughout New Zealand and the Pacific with a range of business enterprises. For more business tips and information visit: www.chriselphick.co.nz

The Official Magazine of Wine Marlborough

5/2012 WINEPRESS

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25

Response to Markham’s Survey The following response from Neil Ibbotson, relates to the Markham’s wine industry business confidence survey, released in March.

The survey showed that wine industry

result of oversupply. Yet annual increase

confidence in government policies has

is continual, which the industry has to pay

taken a massive dive since the General

upfront and is unable to pass on.

Election in November. On top of that,

Not only does this affect the viability of all

80 per cent of those who replied, were

grape growers and wineries but also all

adamant they would get nothing from the

the rural grape growing regions of New

Beehive.

Zealand.

Neal Ibbotson felt so strongly about the

With Marlborough producing

results, he released this statement.

approximately 75 per cent of New

“It is not surprising that winery

Zealand’s wine this equates to

confidence in politicians continues

approximately $127 million that could be

to decline. This is not a party issue,

returned to the Marlborough economy.

or something that has just occurred

We have a ludicrous situation where

since the last election. Successive

contract growers are struggling

governments continue to take from the

financially and only receive approximately

New Zealand wine industry, at present

$1400 per tonne for their grapes, whilst

to the extent of approximately $2.00

the Government takes the equivalent of

per bottle, on all local wine sold in New

approximately $2000 per tonne.”

Zealand. This equates approximately to

Neal said he believes the industry does

$170 million paid to the Government per

not want handouts, but it does want those

year from the New Zealand wine industry

in power to stop having money extorted

by way of excise tax.

from the industry.

Payment of this tax is demanded on all

wineries donate to many various local

“At present the party achieving the

sales made in New Zealand as soon

organisations.

best result in the wine industry is the

as the wine leaves the warehouse,

This is at a time when the industry is

Government, who is taking an increasing

prior to any sale proceeds being

struggling to come through the worst

amount each year.”

received. On top of this wineries

three years of financial trading in 30

have to pay this tax, equivalent to

years, with many growers and wineries

over $2.00 per bottle or $2000 per

under extreme financial pressure and

tonne equivalent on all the wine that

with a number forced out of business as a

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

To have your event included in next month’s calendar please email details to tessa.nicholson@me.com MAY 12 22 22 – 24 24

Saint Clair Half Marathon – likely to be a sell out once again – but plenty of room for people to cheer the competitors along.

International Wine Challenge – results announced – London International Wine Challenge Discovery Tasting at London International Wine Fair 3pm-4.30pm The Marlborough Young Viticulturist Open Day, Marlborough Research Centre. Information and presentations by past competitors. Learn first hand about this prestigious competition. Drinks and nibbles to follow. RSVP Sarah Booker sarah@wine-marlborough.co.nz 25 Marlborough Winegrowers Board Meeting 29 – 31 Vinexpo Asia Pacific 2012 – Hong Kong JUNE 19 NZW South Island Grape Day – Marlborough Convention Centre, Blenheim 29 Marlborough Winegrowers Board Meeting JULY 20 Markham’s Marlborough Young Viticulturist of the Year Competition 22 Marlborough Silver Secateurs Competition 27 Marlborough Winegrowers Board Meeting AUGUST 22 - 24 Romeo Bragato Conference – Blenheim – details at www.bragato.org.nz 31 Marlborough Winegrowers Board Meeting SEPTEMBER 4 – 6 Spiegleau International Wine Competition judging – Blenheim 28 Marlborough Winegrowers Board Meeting VINEYARD FOR LEASE: 22ha Sauvignon Blanc plus 30ha OCTOBER fully irrigated for further development and/or grazing.

15 – 17 Marlborough Wine Show judging - Blenheim Email for maps etc - zots@farmside.co.nz 26 Marlborough Winegrowers Board Meeting

CLASSIFIEDS

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27

News From Home and Away Wine Marlborough Scholarship Mary Richmond, a 24-year-old NMIT student was the recent recipient of the Wine Marlborough Viticulture Scholarship.

Hailing from Hawkes Bay, Mary is no stranger to the world of wine, having grown up on a 7ha vineyard in the elevated limestone hills of Hastings.

Growing high quality fruit for Trinity Hill Winery, her experience has held her in good stead. It also sparked an interest in the world of viticulture and oenology, that has seen her undertaking the twoyear Diploma in Viticulture and Wine Production here at NMIT. She intends heading to Lincoln University next year, to complete a Bachelor in Viticulture and Oenology.

Into her second year of the Diploma, Mary will receive $1500 from Wine Marlborough to put towards her studies.

Wine Marlborough’s GM Marcus Pickens says the scholarship is designed to help students with course fees and to provide an opportunity for the recipient to enhance their understanding of the local wine industry.

Sparkling Sauvignon Gains Interest In a recent Harpers Wine and Spirits Trade Review article, the emergence of sparkling wines from areas outside of Champagne was discussed. What’s great news for us here in Marlborough, is the special mention given to Sparkling Sauvignon Blanc. This is what they wrote.

“New Zealand has also turned its hand to sparkling production with great success, it grew by 3% by value in the UK offtrade. Asda’s sparkling buyer Lynsey Grace said. ‘New Zealand Sauvignon

Blancs combine in one product a number of key consumer trends – Sauvignon Blanc and the refreshing style of wine as well as sparkling; we are excited about launching some of these products later in 2012.’”

Always nice to know we are being talked about in positive ways, overseas.

Receiving Winepress Does every one in your organisation get to read this prestigious magazine, which is considered the authority on the local wine industry for the latest news, information and research?

If you would like to receive additional copies please email kate@winemarlborough.co.nz with your details. For an 11 month subscription you only pay $77 + GST. If you receive multiple copies and don’t require them, please advise Kate also.

Do you know any Marlborough Winegrower Member that doesn’t receive Winepress? Please advise them that Winepress is free to all members - all they have to do is provide a New Zealand Winegrower Membership number, via email to Kate.

Regional Photos At Wine Marlborough we are currently updating our photo library. We are looking for shots that capture the magic of Marlborough as a wine growing region.

Whether they be of vineyards, individual vines, people, wineries, if you have what you think is a magical photo that you would like to share, please let us know.

You can email photos in jpeg format to Kate, (kate@wine-marlborough.co.nz) or

The Upper Wairau Valley, photo McKean Estate. myself, tessa.nicholson@me.com We look forward to viewing them and showing them to the rest of the world.

Wine on Tap It is publicised as being “really good quality wine….and getting rid of the snobbery around wine.” The return of wine kegs has been introduced into Auckland, with plans for expansion over the next few months. According to Stuff, Byron Henry of Revolution Wine Company has just launched his wine kegs in the Britomart’s Mexico Tequila Bat and Restaurant. The kegs are stainless steel, which Henry says is as good at it gets. “Wine ages better in stainless steel anyway. There’s no difference in quality of flavour. It’s just a different format.”

Initially he will be selling Pinot Noir and Sauvignon Blanc in kegs but is keen to introduce lesser known varieties in the future.

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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