Wine Technology September 2012

VOLUME 10. SEPTEMBER 2012

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WINE TECHNOLOGY IN NEW ZEALAND

SEPTEMBER 2012

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02 It’s been conference time in the wine sector, with Romeo Bragato and now the Winery Engineering Association meeting in Blenheim. We take the temperature of the wine industry based on new analysis.

26 FEATURES 14-16 WINERY FINANCE

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The Ministry of Primary Industries has developed two ‘model vineyards’ – one in Marlborough and another in Hawke’s Bay to show how the economy’s treating the average grape-grower.

Horticulture and viticulture is hot in New Zealand – wine and fruit and vegetables are all earning strong export revenues on global markets, albeit under a currency that’s too high.

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06 Our wine exports to China are tracking up well, but an international guest judge at the Hawke’s Bay A&P Mercedes Benz Wine Awards says give it time and China will begin to appreciate the quality and diversity of our wines.

08 Ohau Wines has taken Korea’s top award for white wine with its Woven Stone Sauvignon Blanc 2011. Ohau has Jane Cooper to make their wines and they’re looking for a good sales year.

10 Wairarapa has thrown off seven years of pain after Braden Crosby from Borthwick Estate in Carterton took the 2012 Markhams Young Viticulturist of the Year.

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Can Chile and Argentina teach New Zealand anything about wine-making, product diversification and marketing? We feature Brian Bicknell from the Bragato conference and what he thinks we can learn.

22-23 WINERY ENGINEERING With the Winery Engineering Association conference on in Blenheim, we take a look at the origins of the Association, and Apex Environmental talks about its innovative winery wastewater treatment process.

28-30 SCHUSTER ON EUROPE The state of cabernet franc in Europe and a look at the practicalities of climate change in Europe’s vineyards, courtesy of our wine guru, Daniel Schuster.

Sir George Fistonich as many of us have never seen him. A picture of a 21-year-old ‘Sir George’ marks 50 years of Villa Maria’s progress since 1965 when it started with one acre of planted grapes.

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Wine Technology IN NEW ZEALAND SEPTEMBER 2012

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Some gain – and some pain Graham Hawkes, editor.

There’s good news and cautionary news for New Zealand’s wine-producing sector.

While wine producers and the horticulture industry as a whole are posting excellent export statistics, there’s concern at profitability within the wine sector from the Ministry for Primary Industries.

We report in this issue that exports of New Zealand wine are contributing strongly to excellent export statistics for horticulture producers, notwithstanding the ravages of the PSA kiwifruit disease and the economic recession hitting many countries in our export markets.

Winegrowers New Zealand has just held another of its popular Romeo Bragato conferences, this year in Marlborough, and the Winery Engineering Association is also staging a conference in Blenheim, just as this issue of Wine Technology in New Zealand is published.

New Zealand’s wine sector has always consisted of a forward-looking group of indomitable people who keep going no matter what the business climate and the meteorological climate throws at them and no doubt there is plenty of optimism in the vineyards and wineries.

But the recently formed Ministry for Primary Industries has just released a sobering analysis of viticulture production and profitability as part of its annual Farm Monitoring Report series. The report is based on models of a Marlborough vineyard and a Hawke’s Bay vineyard and delivers an overview of the financial performance of typical vineyards, based on information gathered from a sample of growers and industry stakeholders.

It says grape growers experienced significant erosion in profit last season, with unfavourable weather in both Marlborough and Hawke’s Bay leading to a 20 per cent drop in average yields.

Additionally, Hawke’s Bay’s cool 2011-2012 summer and the added challenge of rain leading up to harvest meant growers there struggled to meet contract requirements for quality and ripeness, and prices suffered as a result.

“On the positive side the lower yield helped bring the market more into balance,” said MPI’s Nelson-based senior policy analyst Nick Dalgety.

As a result the final price that growers expect for the 2012 crop of Marlborough sauvignon blanc increased for the first time

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in four years to $1315 per tonne (from $1190 last year, an increase of 11 per cent).

Inevitably there’s a downside to Mr Dalgety’s finding and he says overall, the before-tax profit dropped 42 per cent to $3230 per hectare, due mainly to belowaverage yields per hectare.

Hawke’s Bay grape growers in particular continue to rely heavily on off-vineyard income for on-going sustainability, the report says.

On the plus side, the report says the outlook for 2013 is positive, with the benchmark model vineyards forecasting an appreciable rise in prices achieved per tonne in both regions. However, future profitability for individual grape-growing businesses is largely dependent on having desirable grape varieties, a good business structure and a healthy equity, the Ministry’s analysis says.

“Growers believe that changes made to vineyard practices in recent years to reduce costs will be able to be maintained longer term,” said Mr Dalgety. “Examples of such changes include setting up tractors with machinery to carry out several tasks at once and the introduction of mechanised vinestrippers at pruning time.

“A more sustainable business return would enable much-needed reinvestment in vineyards, especially to support a rolling maintenance plan to replace old, diseased and less marketable vines.”

There’s unlikely to be any surprising news to wine-growers and producers in the report – most industry players will have already been told a similar story by their accountants.

But there’s no doubting the mixed messages that are coming through as 2012 nears its end and the preparation for another harvest begins. Yes, the country’s wine exports are going well, and there’s talk of more profitability per bottle. But our currency remains stubbornly and ludicrously high – around 80 cents against the US dollar as this issue of Wine Technology in New Zealand was being prepared for publication.

We all know there’s no chance that the current Government will look at artificially bringing the Kiwi back to a sensible level for our exporters, but it must make wine producers heartily sick to see a Government ministry warning that they are operating with low profitability levels, while another monitors a grossly overheated exchange rate and can do nothing to change it.

EDITOR Graham Hawkes grahamh@mediaweb.co.nz sales manager Pam Brown pamb@mediaweb.co.nz GRAPHIC DESIGNER Bex Mikaere GROUP SALES MANAGER Lisa Morris ADVERTISING CO-ORDINATOR Pip Maclean ads@mediaweb.co.nz ACCOUNTANT Pam King pamk@mediaweb.co.nz CREDIT CONTROL Gladys Hooker gladysh@mediaweb.co.nz CIRCULATION/SUBSCRIPTIONS Sue McDiarmid Rates: $45 for 4 issues including GST and post.

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Wine and horticulture earn billions of dollars in annual exports

A strong export performance from the New Zealand wine industry is just part of a wider good-news story about this country’s horticulture sector.

New Zealand Winegrowers says the value of our wine exports grew 8 per cent to $1.18 billion and international sales volumes have now lifted 79 per cent since 2008.

When those figures are placed within

the context of our entire horticulture industry, horticulture now accounts for $1 in every $13 of exports, with an annual value of close to $3.5 billion.

That figure charts an increase of 3 per cent on the previous year and produce from New Zealand’s horticultural industries is now calculated to be worth a total $6.4 billion annually.

“Horticultural exports have been steadily increasing since the 1970s, and are now worth more than $3 billion,” says Peter Landon-Lane, CEO of Plant & Food Research.

“New Zealand is known globally as a supplier of premium horticultural products.

Our wine sector has had huge success in growing the popularity of sauvignon blanc

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Wine Technology IN NEW ZEALAND SEPTEMBER 2012

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wine, due to its unique flavours.

“Similarly, our fruit sector is known for introducing novel products with great taste profiles. Added to this, our production systems are known to exceed sustainability and phytosanitary requirements. This innovation and diversification has allowed us to create and maintain a premium in the global marketplace.”

The chair of New Zealand Winegrowers, Stuart Smith, says tighter wine market conditions around the world are providing new opportunities for New Zealand wines.

“The vibrant and distinctive qualities of New Zealand wines continue to resonate with consumers in our key markets. In the past year exports’ value grew 8 per cent to $1.18 billion and international sales volumes have now lifted 79 per cent since 2008.

This strong sales performance combined with a smaller 2012 vintage means a changed supply and demand dynamic for the sector in the year ahead.”

Mr Smith says total New Zealand wine sales (export and domestic) rose 10 per cent to a record 242 million litres for the year to June 2012, but production from the 2012

vintage was less than 200 million litres.

“Supply conditions are definitely tighter than at any time since 2007, which is a major turnaround for the sector. This provides the opportunity for the industry to focus on higher priced segments in the year ahead.”

However, in his annual report, Mr Smith makes clear that there are still significant challenges for both growers and wineries.

“Profitability is a key concern. Lower yields this year have restricted grower incomes while for wineries the challenge will be to maintain shelf space and grow key development markets in a time of tight supply. Returns have also been impacted by the high New Zealand dollar and domestic tax increases.”

He says the wine industry has a clear path forward following the Strategic Review of 2011 which is now being actioned

by New Zealand Winegrowers.

“The Strategic Review has provided a clear blueprint for action by the industry and New Zealand Winegrowers. We are now fully into the implementation phase with our new plan, which includes increased focus on sustainability, social responsibility

and export growth in development markets.

We are confident the plan ensures the industry will be well-positioned to take advantage of the significant international opportunities that exist for New Zealand wine.”

Key horticulture facts: New Zealand’s horticultural exports are valued at $3.5 billion, 7.5 per cent of total exports; the value of horticultural exports has doubled since 2000; wine is New Zealand’s largest horticultural export, valued at $1.1 billion; fresh fruit exports are valued at $1.5 billion, including close to $1 billion of kiwifruit; vegetable exports are valued at $614 million - $270 million of fresh vegetables (primarily onions and squash) and $344 million of processed vegetables (mostly potatoes, peas and sweetcorn); Australia is the largest export destination, receiving $756 million of New Zealand’s horticultural produce, close to five times the produce received in 2000.

Other key destinations include Japan, the UK, the USA and Europe.

Aromatics on show in Canterbury Entries are open for the International Aromatic Wine Competition, hosted by the Canterbury A&P Association in conjunction with the Canterbury A&P Show.

The show is celebrating its tenth year and as usual is focusing on aromatic wines including riesling, sauv ignon bla nc, pinot gris, gewurztraminer, viognier and other wine varieties including muscat, arneis and sauvignon gris, made in an aromatic st yle from any internationally recognised region.

The purpose of the competition is to highlight to consumers the best aromatic wine varieties available in the New Zealand market for the wine drinker.

The competition debuted in 2003

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with a focus on riesling wines. Its scope was expanded the following year and since then has gone on to become the country’s foremost competition for white varietals. The focus on aromatic wines is beneficial for wine producers and distributors, g iv ing them a sing le point for benchmarking their wine by world standards.

C h a i r m a n of j ud g e s Ter r y Copeland will lead a panel of experienced judges for the rigorous testing process. Judges include Petter Evans (Sherwood Estate), Yvonne Lorkin (beverages editor, Dish Magazine), Jim Harre (New Zealand Winegrowers), Sam Kim (wine writer), Kate Radburnd (The

Wine Institute of New Zealand), and Sarah Burton (Cloudy Bay).

Wines will compete for Gold, Silver and Bronze Medals with an overall winner decided from each variety receiving the section trophy.

All section winners then compete for the title of Supreme Champion Wine in Show. A new addition to the trophy list this year is ‘The Spence Brothers Trophy for Best Sauvignon Blanc Producer’.

Competition entries close 5pm Wednesday October 3 with winners announced on October 10. Winning wines will be on display in the Food & Wine NZ Pavilion at the Canterbury A&P Show in November.

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‘Be patient’ over exports to China One of China’s most respected wine experts says New Zealand is in a good position to begin capturing the imagination of China’s aspirational consumers.

International guest judge at this year’s Hawke’s Bay A & P Mercedes Benz Wine Awards, Fongyee Walker, says as China’s market develops she hopes to see a greater growing appreciation for the high quality and diversity of New Zealand wine.

Ms Walker said it was important that New Zealand’s wine industry was patient when looking at the untapped potential of the Chinese market.

“As a market, China is still very immature, and selling sustainably in China requires hard work and graft from importers and from wineries.”

Ms Walker hopes her visit to Hawke’s Bay will show her more of the diversity and development of the region’s wines so she can share her experience back in China.

“What really attracts me to New Zealand is the balance between lovely, refreshing acidity and full-fruit flavours that I find very attractive and particularly

good with many different Chinese foods.

“As a judge, I am very interested in the wide range of wines produced from Hawke’s Bay and I want to understand more about the reg ion so I ca n recommend it as a beautiful place to escape pollution or to find some of my particular favourite, syrah.

“The ripeness, the softer, yet still refreshing acidity of Hawke’s Bay’s whites, the structure of the region’s reds with ripe tannins and good fruit, yet elegant structure, are great attributes for Chinese wine consumers.

“I’d like to use my experience to explain and introduce Hawke’s Bay wines more to my friends, students and clients,” she says.

Ms Walker said New Zealand wines do seem to please Chinese consumers and that the greater degree of warmth in Hawke’s Bay wines made them even more pleasing.

“When I show Hawke’s Bay wines to my students, I get very positive feedback on the whole – particularly for the more premium wines.”

Her advice to Hawke’s Bay is to create a cohesive identity and promote this in China, emphasising the attributes that make Hawke’s Bay a unique region in New Zealand and ideally also piggy-back on the generally positive image that New Zealand has with China.

“You need good ambassadors who are willing to travel and talk about the positive attributes of the region.”

Top chardonnay grown in Auckland A chardonnay from Villa Maria’s Ihumatao ‘volcano’ vineyard in Auckland has been awarded Champion Wine of Show at the Romeo Bragato Wine Awards.

Grown by Brett Donaldson, the Villa Maria Single Vineyard Ihumatao Chardonnay 2011 won the coveted Bragato Trophy, the Bill Irwin Trophy for Champion Chardonnay and the Sustainability Trophy.

Donaldson has been the Mangere vineyard’s manager for the last four years, delivering chardonnay fruit under challenging growing conditions of heavy rain, peat soils and a high bird population, just a stone’s throw from Auckland’s International Airport.

In respect of the competition, Olly

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Masters, chairman of judges, said: “Overall the judges enjoyed and appreciated a group of wines of a generally high standard. The nature of the Bragato Wine Awards with a higher proportion of sma l ler producers and lower volume wines does allow a great range of styles to show well.

“The Champion Wine of Show is a wine that nicely merges the ripe fruit-driven and the more mineral styles together, while still maintaining elegance,” he said.

The competition had 534 entries with 49 gold medals, 109 silver and 226 bronze medals being awarded.

The Trophies were presented at the Bragato Dinner, one of the

highlights of the Romeo Bragato Conference in Blenheim. Also at the dinner, Robin Dicey, viticulturist from Central Otago, was inducted as a Fellow of New Zealand Winegrowers.

The Bragato Wine Awards are awarded to the grower for viticultural excellence and recognise that growing excellent grapes is the foundation of making wines of true quality.

Trophies are awarded to the top wine from each varietal class judged.

The diversity of the wine industry was reflected in the many regions represented in the trophy winning line-up; with trophies being awarded to wines grown in seven regions.

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Korean award points to success in Asia A sauvignon blanc from a Horowhenua vineyard, Ohau Wines, has won Korea’s top award for white wine.

Ohau Wines has two main wine labels, Ohau Gravels and Woven Stone, and it was the Woven Stone Sauvignon Blanc 2011 that beat 700 others for the champion trophy at this year’s Korean Wine Challenge.

Ohau Gravels’ Pinot Gris 2011 and Woven Stone Pinot Gris 2011 were both awarded silver medals. Both wines have established a consistent quality record and have followed the success of the inaugural vintage of the Ohau Gravels Pinot Gris 2009, which won a trophy for its quality.

With distribution channels in Australia, Vietnam, China, Hong Kong, Macau, Singapore and elsewhere, Ohau Wines is looking at 2012 to be a good year for sales.

Ohau Wines’ vineyards were largely protected from the poor summer weather that made life difficult for many wine producers across New

Zealand. The company has produced 30,000 cases, with first releases being available on the local market from early September.

All of Ohau’s wines are made by leading New Zealand winemaker Jane Cooper at Matahiwi Estate in Wairarapa, and along with the sauvignon blanc and pinot gris wines, Ohau also makes a pinot noir.

Ohau Wines' g loba l business development manager Peter Healy said the awards were exciting, particularly the champion trophy. He said the

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The Wine Challenge judges included Evan Goldstein, a master sommelier from the United States, international wine journalist and consultant Denis Gaston, and three Korean sommeliers from Korean hotels.

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Southern wines enter IWSC Last year New Zealand won 305 medals in the IWSC global wine competition, including 15 Gold Best in Class and three Gold medals.

Predictably sauvignon blanc entries produced excellent results, along with pinot noir wines, but a trophy-winning New Zealand riesling was awarded

The London International Wine Fair Trophy for Single Vineyard White.

For the 2012 competition, the deadline for New Zealand entries was extended to the end of August, meaning that any New Zealand wines entered will be competing against the highest ever number of Northern Hemisphere wine entries.

The Competition has seen an increase in entries year on year, and so far this year, France has scooped the most awards.

Old world countries have dominated.

France’s 827 medals were made up of four Gold Outstanding, 31 Gold medals, 54 Silver Outstanding, 326 Silver and 412 Bronze.

Italy was second with 621 medals in total including three Gold Outstanding wins.

Spain came third with 509 medals w it h seven G olds, 23 Si lver Outstanding, 197 Silver and 282 Bronze, while Germany won a total of 71 medals.

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The competition is still open to Southern Hemisphere wine entries, including South Africa, South America, Australia and New Zealand.

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Wine Technology IN NEW ZEALAND SEPTEMBER 2012

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Wairarapa man wins national ‘Young Viticulturist’ contest For the first time in the competition’s seven year history, a Wairarapa viticulturist has been named the 2012 Markhams Young Viticulturist of the Year.

Braden Crosby, 30 years old from Borthwick Estate in Carterton, took the title at the competition, which was held over two days as part of the Romeo Bragato conference in Blenheim.

Judges from St John commented that “Braden kept a cool head and performed the exercise with excellence”.

In the speech competition, held during the Romeo Bragato conference dinner on August 23, Mr Crosby entertained the crowd with a speech titled ‘Is viticulture just another form of horticulture but with better machinery?’ He used the analogy of

Winner Braden Crosby showing his skills in the vine planting section of the Markhams Young Viticulturist of the Year competition.

It was the second time Mr Crosby had secured a place in the final. He took the honours this year by outscoring the other finalists in five of the competition’s eight sections.

He won the Spray Diary, Budgeting, Wiring and Quick Fire Quiz sections, and also took out the First Aid round, which saw competitors rescuing a pruner who had chopped off his finger.

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Apple vs Microsoft to demonstrate his point.

Competition organiser Emma Taylor from Villa Maria Estate was impressed with Mr Crosby’s determination to win.

“Mr Crosby has had a strong desire to win this competition since his first entry last year. With each competition, including the regional heats, he has

gone from strength to strength and this year was a very strong competitor in every category. It is great to see the title go to a Wairarapa contestant for the first time, as the region has had a finalist for six of the last seven years,” she said.

Taking second place was Marlborough viticulturist Matthew Duggan and Hawke’s Bay’s Johnny La Trobe placed t h i rd i n t he c lo s el y f ou g ht competition.

Mr Crosby works at Borthwick Estate as winemaker and viticulturist and is currently completing his degree in Wine Science. As winner of the title, he walks away with a cash prize, a travel grant supplied by the New Zealand Society of Viticulture and Oenology and a $3000 leadership week with New Zealand Winegrowers. Mr Crosby will now also go on to compete in the Young Horticulturist of the Year competition in November.

The Markhams Young Viticulturist of the Year event encourages and nurtures excellence in viticulture. It gives top performers the opportunity to benchmark themselves against the best talent from each winegrowing region in New Zealand.

All entrants are judged over a number of categories including; pruning ability, general viticulture knowledge, budgeting and machinery skills.

Graeme Rhodes, from the principal sponsor, Markhams chartered accountants, believes being involved with the competition is a tangible way of supporting the industry by helping to develop the next ‘crop’ of viticulturists.

“Over the years the competition has grown in stature and is recognised within the industry as being a leading accompl ish ment for you ng viticulturists to aspire to and achieve.

With the calibre of winners it is clear the industry is in good hands.”

Winegrowers’ CEO pleased with market diversification Just days after the New Zealand wine industry’s Romeo Bragato Conference in Blenheim, New Zealand Winegrowers’ chief executive Philip Gregan was feeling confident about the next 12 months and beyond.

After a record season for exports of New Zealand wine, a smaller 2012 harvest and the prospect of wine prices increasing as demand for good wine impacts on supply, Mr Gregan told Radio Live that demand for our wine overseas is continuing strongly in traditional and developing markets.

He says the fact that $25 million worth of our wine exports went to China during the 12 months ending in June this year is indicative that New Zealand should see continuing growth in sales to that country.

Canada is another export market that is showing growth.

He says there is continuing strong demand in our traditional markets, the United States, the United Kingdom and Australia and while the UK and Australian markets are strongly dominated by powerful supermarket chains which can drive down prices and impact on volumes, in the US,

Asia and China in particular, the market is much more diverse and offers scope for increased sales.

Mr Gregan said being in a position of having diversified markets is good for New Zealand’s sales prospects, but the exchange rate risk is a potential problem. However, the currencies in some of our markets could benefit this country if they strengthen against ours.

While sauvignon blanc continues to be a very big part of international market demand, in Asia there is a lot of interest in cabernet, merlot and syrah, particularly from Hawke’s Bay and other northern regions.

Observers of the wine industry in New Zealand are starting to see some buyer interest in land and wineries, based on perceptions of future demand and likely shortages of New Zealand wine over next two to five years.

In terms of the planted area of New Zealand’s vineyards, Mr Gregan says there is evidence from nurseries that well-established vineyards are moving to expand their planted areas. The country has a capacity of

about 350 thousand tonnes maximum, from around 33,000 hectares of vines.

Mr Gregan said the size of the next crop has potentially been affected by l a st yea r ’s cold weat her.

“Some vineyards have been laying down extra canes but we are not expecting a big crop.

“What we are all hoping for is that we get more sun this year.”

More than 550 grape growers, winemakers and industry leaders gathered for the annual sector conference in Blenheim and Simon Hooker, New Zealand Winegrowers general manager, research says the industry must continue to focus on its competitive advantage in premium wines, and profitable growth built on sound sustainable business development.

“Romeo Bragato provides an important opportunity for the i ndustr y to eva luate thei r international positioning, learn from the latest research, and share ideas on how to improve their business.”

The conference theme this year was “Driving the export advantage through sustainability”.

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Mechanisation of pre-flowering defoliation

BY MARK N. KRASNOW, senior lecturer EIT, Hawke’s Bay Leaf removal is a vitally important aspect of canopy management in cool climates that receive summer rainfall.

Defoliation increases exposure of fruit and reduces humidity in the bunch zone, thereby creating a microclimate less conducive to rot. The timing of leaf removal, however, needs to be carefully considered. Removal too early can result in rapid re-growth of leaves, and the necessity for additional passes through the vineyard to maintain a beneficial microclimate. If leaf removal is too late, however, the benefits of exposure can be reduced.

Recently, a technique that has been gaining acceptance in Europe and the United States is the removal of leaves prior to flowering, several weeks earlier than is generally practised. Defoliation at this time temporarily reduces photosynthesis due to the removal of approximately 70-80 per cent of the lea f a rea. T h is reduction i n photosynthesis results in fewer berries

being set per bunch, leading to looser bunches in which rot spreads much more slowly.

In Hawke’s Bay in the 2010-11 season, hand removal of the bottom six leaves reduced rot severity in terms of the percentage of berries affected, by as much as 75 per cent. However, removal of leaves by hand is slow and costly and will never be adopted in a major way by the New Zealand industry unless the process can be mechanised and be shown to have the same benefits. In the 2011-12 season, hand removal of the six bottom leaves before flowering was compared to mechanised leaf removal by a Gregoire sucker/cutter type defoliator at the same time.

Hand removal of leaves took off more leaf area than the Gregoire (54-79 per cent by hand versus 44-57 per cent for the machine). However the greatest difference between the two methods is that mechanised defoliation damaged or removed approximately 50 per cent

of the shoot tips, whereas hand leaf removal does not affect the shoot tips.

Because of this, lateral growth was stimulated much more in the mechanically defoliated vines than in the hand-defoliated vines. By veraison, early mechanically defoliated vines had significantly more lateral leaf area than vines defoliated by hand at the same time or defoliated by either method at pre-bunch closure (Table 1).

The results from 2011-12 were not the same as in 2010-11. Early defoliation did not result in a reduction in rot in all varieties, and in fact, pre-flowering defoliated vines often had more rot than vines defoliated later in the season, at pre-bunch closure (Table 2).

However, when comparing hand versus mechanical defoliation before flowering, mechanical defoliation led to an increase in rot compared to hand leaf removal in most varieties (Table 2). This was most likely due to the increase in lateral growth induced by

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the damage to shoot tips during mechanical defoliation. The excessive leaf area in the bunch zone led to a microclimate conducive to rot initiation and spread. This data was especially pronounced in Merlot, where rot from early mechanically defoliated vines approached 50 per cent, double that rot incidence of the vines defoliated by hand at the same time (Table 2).

It must be noted, however, that the 2011-12 season in Hawke’s Bay was an exceptionally cool and wet one. It is highly possible that the results would be different in a more typical season with less rainfall, and thus less leaf re-growth after defoliation. It is also possible that with an optimised trellis design, with slightly lower catch wires, the shoots could be tucked before defoliation, and therefore not be pulled into the machine and damaged. It is also possible that compressed air-type mechanical defoliators, may be better suited to pre-flowering defoliation, as they are less likely to damage shoot tips and induce lateral growth. We plan on investigating this possibility in the 2012-13 season.

Table 1-Leaf area (cm2 per shoot) from cabernet sauvignon vines in the 2011-12 season, measured at veraison. Data from other varieties shows the same trends.

Values with different bold lower case letters differ at the p=0.05 level.

Treatment

Main leaf area

Lateral leaf area

Preflowering hand

1845

1590 a

Preflowering mechanical

1668

3558 b

Prebunch closure hand

2046

1721 a

Prebunch closure mechanical

2064

1728 a

Table 2-Rot severity, expressed as the percent of rotten berries per bunch, measured at harvest for the 4 varieties examined in this study. Values with different bold lower case letters differ at the p=0.05 level.

Treatment

Chardonnay

Sauvignon blanc

Merlot

Cabernet Sauvignon

Preflowering hand

12.3 ab

14.9 bc

24.4 a

10.1 cd

Preflowering mechanical

18.0 b

9.6 a

47.9 b

14.9 e

Prebunch closure hand

17.6 b

21.1 d

23.9 a

7.7 abc

Prebunch closure mechanical

24.1 c

14.7 bc

19.8 a

4.8 a

Mark Krasnow’s research was supported by MAF, HB Winegrowers, NZ Winegrowers, and EIT.

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WINERY FINANCE

‘Model’ vineyards paint a dim picture of vineyard finances A Ministry of Primary Industries report into the profitability of a ‘model’ Marlborough vineyard and a ‘model’ Hawke’s Bay vineyard makes tough reading for grape-growers and wine producers.

The poor summer of late last year and early this year had impacted financially on the Hawke’s Bay model in particular, and while the outlook for the 2012-13 year is being seen more optimistically than the current year – the model vineyard is predicted to make a small profit before tax – there will need to be a continued reliance on off-vineyard income.

The Marlborough vineyard model reported a profit for the 2011-12 year although the weather significantly impacted on revenues. The outlook for the 2012-13 year for the Marlborough vineyard is projected to be the highest achieved since 2007-08. This would be achieved on the back of increased yields of around 18 per cent, a projected 6 per cent rise in the average price per tonne and only a small increase in vineyard working expenses.

These are the reports findings in more detail, beginning with the Marlborough model vineyard.

The Marlborough vineyard model reported a vineyard profit before tax of $96 900 in 2011-12, down 42 per cent on the $167,300 achieved in the previous year. This diminished

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14 | SEPTEMBER 2012 | Wine Technology IN NEW ZEALAND

profit is due primarily to an average drop in yield of 20 per cent across all varieties.

The size of the Marlborough vineyard model remains at 30 hectares planted. The variety mix in the model is unchanged from 2010-11 and consists of 75 per cent planted area in sauvignon blanc with the residual area comprising pinot noir, chardonnay, riesling and pinot gris.

Net cash income for the Marlborough model in 2011-12 was $409,200 or $13,640 per hectare, down 16 per cent on the previous year. This decrease in revenue was due mainly to a 20 per cent fall in average yield per hectare including a 16 per cent drop in yield for the predominant variety, sauvignon blanc. The decrease in yield was only slightly mitigated by a lift of $60 in the average grape price per tonne.

The 2011-12 season was characterised by cooler-thanaverage conditions all season, with higher-than-average rainfall at the beginning and over flowering. Spring growing degree days were lower than average and significantly lower than in the previous year. This led to bud break being seven to 14 days late. This late start and continued cool and wet conditions in December led to a delay in flowering. This, in turn, adversely affected fruit set resulting in a reduced number of berries per bunch.

The Marlborough vineyard model experienced a 20 per cent decrease in yield, reporting 290.1 tonnes from 30 producing hectares. This equates to an average yield of 9.7 tonnes per hectare, compared with 12.1 tonnes in the previous year.

The Marlborough model recorded vineyard working expenses at $7647 per hectare in 2011/12, similar to the previous year but down significantly (24 per cent) on 2008/09.

This action of holding vineyard working expenses at or close to $7600 per hectare reflects ongoing efforts by growers to manage expenses in line with reduced income from grapes.

Labour-related expenses declined 7 per cent, primarily due to laying less cane at pruning and reduced crop management.

The vineyard model’s cash operating surplus in 2011-12 was $179,800 or $5993 per hectare, down 31 per cent on the previous year. This is due mainly to the significant drop in

WINERY FINANCE

are expecting a shortage of sauvignon blanc grapes in 2012-13 leading to wineries competing more for fruit.

For the Hawke’s Bay model, there was a net trading loss before tax of $39,300 in 2011-12, the worst financial outcome since the start of viticulture monitoring in 2004-05. This result reflects significantly lower yields due to adverse weather and lower prices paid for some grape varieties.

The size of the Hawke’s Bay vineyard model remains at 12.5 hectares planted. The variety mix in the model is unchanged and consists of 60 percent white and 40 percent red grape varieties.

Net cash income for the Hawke’s Bay model in 2011-12 was $99 200 or $7936 per hectare, down 25 per cent compared

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grape yields for all varieties. The increase in price for some varieties was not sufficient to offset the lower yields.

For the 2012-13 year, the vineyard model’s profit before tax in 2012/13 is budgeted to reach $200,900 or just under $6700 per hectare. Should this outcome be realised, it would be the highest profit level achieved for the model since 2007-08.

In 2012-13, the model’s net cash income is expected to be $511,000, compared with $409,200 in 2011-12. This reflects budgeted yields increasing 18 per cent; the average price per tonne to improve by 6 per cent; and only a small increase (2 per cent) in vineyard working expenses.

Monitored growers are expecting to negotiate price increases with wineries for the 2013 vintage, given historic wine surpluses are more or less cleared and the reduced vintage of 2012.

The Marlborough vineyard model is budgeting on an 18 per cent increase in yield in 2012-13, equivalent to 340.1 tonnes from 30 producing hectares. This equates to an average yield of 11.4 tonnes per hectare, compared with 9.7 tonnes per hectare in 2011-12. These expectations are based on targeting close to agreed winery yield caps and being able to harvest all harvestable fruit in 2012-13.

The Marlborough vineyard model is budgeting in 2012-13 on a conservative $90 (6 per cent) increase in the average price to $1500 per tonne, with price increases predicted across all varieties. Growers perceive national volumes of all varieties, particularly sauvignon blanc, to be more in line with demand or moderately short of demand. Growers

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Wine Technology IN NEW ZEALAND SEPTEMBER 2012

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with the previous year. This was due to significantly lower yields arising from unfavourable weather conditions throughout much of the growing season and at harvest, and lower prices paid for red grape varieties as a result of not meeting ripeness requirements.

Initial predictions were for a neutral weather pattern but another La Nina developed early in the 2011-12 growing season. This meant prevailing northeast winds brought significant rain events, unsettled weather patterns and humid and cool conditions.

The Hawke’s Bay vineyard model achieved a cash operating surplus of $6500 in 2011-12, only a fifth of that achieved in the previous year. This surplus is inadequate to cover debt servicing expenses for the business or living expenses.

The model’s debt level has increased by $10,000, or 2 per cent, to fund losses as a result of lower income in 2011-12.

Typically, this is via overdraft or drawdown of revolving credit facilities.

No new development work or significant capital purchases were undertaken in 2011-12. Small areas of diseased or poorly performing vines are being gradua l ly replaced; expenditure on this is included under repairs and maintenance.

There was an ongoing reliance on income from off-vineyard wages, other businesses and investments, to cover interest payments, pay off debt and cover living expenses.

The lower national vintage in 2012 is making growers optimistic that grape prices will improve in 2012-13.

Monitored growers hope that, if prices improve somewhat, with a return to average yields and quality targets being achieved, most businesses with a supply contract will make a small profit in 2012/13. The Hawke’s Bay vineyard model reflects this position and is expected to achieve a profit before tax of around $16,000 in 2012-13.

Net cash income for the model is budgeted to increase to $156,500, or $12,520 per hectare, in 2012-13, up 58 per cent on the previous year. Grape yields are expected to return to average levels, depending on winery yield caps.

An average yield of 8.6 tonnes per producing hectare is budgeted for the vineyard model, allowing for some impact from the cool temperatures of December 2011 on bud initiation for

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the 2013 vintage.

There is much uncer ta int y surrounding price expectations for the year ahead. Most growers believe prices will lift $280 per tonne on average due to quality parameters and brix levels being met and an increase in demand for some varieties.

Prices for merlot and other red varieties are budgeted to return to levels of recent years as a direct result of increased quality in a good growing season. Increasing demand for syrah is also helping to lift price expectations for this variety.

Sauvignon blanc and chardonnay prices are budgeted to increase 18 per cent and 30 per cent to $1200 and $1750 per tonne respectively, as a result of meeting quality parameters and increased demand for both varieties.

Vineyard working expenses for the Hawke’s Bay model in 2012-13 are expected to increase 5 per cent to $7792 per hectare. While growers intend to manage inputs as efficiently as possible, they are budgeting for a return to average seasonal conditions and some necessary expenditure on repairs and maintenance. Frost protection expenditure is budgeted to increase to more typical levels of $160 per hectare because last season was relatively frost-free.

Growers and their families intend to keep working on the vineyard and some have set up systems for sharing machinery and performing vineyard tasks for each other to help limit expenditure.

Overhead expenses are generally expected to increase in line with inflation, with levy expenses budgeted to increase significantly due to the anticipated lift in income from grapes.

In 2012-13, the cash operating surplus of the Hawke’s Bay vineyard model is expected to increase to around $60,000. This surplus should at least provide for debt-servicing expenses and likely a reduction in overdraft. No capital or development expenditure is planned. Three consecutive years of unfavourable climatic conditions, coinciding with a downturn in grape prices, have left the profitability of the Hawke’s Bay vineyard model severely challenged. Off-vineyard income and investments are essential to meet most living expenses.

Photograph marks 50 years of wine Villa Maria has released a grainy black and white photograph of a young man who started a New Zealand wine industry legend.

In 1965 at the tender age of 21 he leased five acres of land from his dad, planted one acre with grapes and started making wine under the name Villa Maria. He chose the name because his friends thought it sounded European but ever since those first cuttings took hold in the soil in Mangere, George Fistonich (now Sir George Fistonich) has always run a New Zealand company.

It didn’t take long for the young man to see that different regions produced grapes of different quality and style and so he started paying contract growers based on quality rather than quantity. He also employed professional winemakers and viticulturists early on, knowing they would play a huge part in developing high-quality fruit. This in turn led to Villa Maria becoming the first New Zealand wine company

to structure their wines into a ‘tier’ system of quality and price.

Consumers responded positively and fostered Sir George’s determination to grow the absolute best fruit from the best sites around the country which were suited to certain varieties. His wines were then bottled as different ranges; Private Bin, Cellar Selection, Reserve and Single Vineyard.

However, over the coming years the high incidence of cork taint and oxidation kept blocking his path. When the number of wines affected reached unsustainable levels, Sir George began experimenting with screw caps. The results were so convincing, he decided to declare the entire company a corkfree zone in 2001.

At that time screw caps were associated with cheap wines but Sir George challenged this perception and stood his ground. He refused to supply wines with cork and even turned down orders from export markets. But compromising on quality

was never an option, especially when millions of dollars were invested in the nurturing of the vines and crafting of the wines for it all to be ruined by an unreliable closure.

His determination paid off and over the following decade, thanks to ongoing education in New Zealand and overseas, screw caps not only became the norm for New Zealand producers, they have gained worldwide acceptance.

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Wine Technology IN NEW ZEALAND SEPTEMBER 2012

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Flexibility plus material savings Where will labelling technology be by 2020?

According to Krones it cannot be disputed that today’s techniques are being substantially influenced by the flexible options emerging for label design and production.

and upmarket dress for premium products such as contoured bottles, or containers featuring embossed elements in conjunction with sleeves. The combination of Krones’ familiar modularised labeller with a directly integrated sleeving machine enables

The DecoBloc: a combined modularised labeller and sleeving machine.

Advances in printing technology will in most cases mean accompanying advances for the design options available to the marketing teams, and so new requirements for the machinery involved. One technology soon to be available is direct printing. The product’s visual image directly on the bottle will be an exciting thought for anyone who wants to take the no-label look to its logical conclusion, and achieve cost savings for material consumption into the bargain.

As marketing teams’ develop more and more creative ideas for beverage product the people whose job it is to put those ideas into practice are faced with a continual stream of new requirements. And, as numerous bottlers adopt a market segmentation strateg y geared to consumers’ preferences, the choice of labelling technology is vital.

This latter requirement has become particularly prominent in recent times.

Premium products and mainstream products are contrastingly presented and more clients are demanding that a labeller should be able to do everything – reel-fed labelling for the basic products

18 | SEPTEMBER 2012 | Wine Technology IN NEW ZEALAND

these requirements to be met with a single machine. The new DecoBloc provides all the options for classical labelling with pre-cut labels, pressuresensitive labels, reel-fed wrap-around labels or cut wrap-around labels. In addition, of course, there needs to be a sleeving carousel, mounted directly on the modularised labeller, for handling sleeve labels in stretch or shrink design.

Flexibility Now that these two labellers have been combined into a single design, only one bottle infeed and one bottle discharge are required. The integrated servotechnology ensures maximally precise bottle guidance and positioning. Both machines can be operated separately or combined at will – if container orientation is required when sleeving, for example. So bottlers with a widely diversified assortment of containers and dress variants, for example, dress the classical glass bottle in pre-cut labels on the cold-glue labelling station in the usual manner, and continue to run relatively small batches of other beverages. Seasonal products are dressed in pre-cut labels using hotmelt

by the Canmatic station, and trendy drinks in PET bottles are given shrink-on or stretch-sleeve labels, without the need to invest in an additional labeller.

For PET bottles with embossing, for instance, the combination of both machines comes into play: first, the bottle is positioned correctly using the container orientation feature of the modularised labeller, and then dressed in a sleeve label by the sleeving machine.

Besides the flexibility provided by a machine configuration of this kind, bottlers benefit from space savings in the production area, since now only one machine will be needed instead of two for the same spectrum of applications.

This will create savings at the peripherals as well, e.g. the conveyor links and their care and maintenance.

Cold-glue A large number of beverage bottlers today are doing fine by continuing to use glass bottles and cold-glue application of precut labels. Here, too, the same stringent requirements apply for the accuracy of label application and for minimised tolerances of label positioning. Special container formats, such as conical shapes, can be dressed using this labelling technology with an accuracy of down to 1mm. The principa l th r ust of tech nica l development work here is on fundamental gearing of the machine’s operator control modalities to ergonomically optimised working conditions, which for many users offer additional convenience. In the case of replacement investments, particularly, questions involv ing improved accessibilit y a nd cha ngeover friendliness are important issues, not least because in recent years the strategies employed for designing human-engineered workplaces have been repeatedly upgraded with new ideas. The weight of the change-over parts can be significantly reduced, thanks to new materials, with gains in terms of easier handling, which goes to show how ergonomic considerations are incorporated into the design work.

SOUTH AMERICAN WINES

What can Chile and Argentina teach us about wine-making?

Mahi Wines founder and winemaker Brian Bicknell, of Blenheim, spoke at the recent Romeo Bragato conference about the South American wine industry – which to a large extent is effectively Chile and Argentina.

Mr Bicknell showed the conference a list of the world’s vineyards in terms of total hectares planted, which placed Spain, France and Italy in the top three, but with China not far behind them.

The USA was ranked 6th with just 5.5 per cent of the ‘world’s vineyard’ and New Zealand was in 32nd place with 0.5 per cent. Argentina is in 9th place with 3 per cent, and Chile is 11th with 2.7 per cent.

The following information is drawn from Mr Bick nel l’s extensive presentation.

Chile Chile stretches 4720kms from north to south, but its width averages just

20 | SEPTEMBER 2012 | Wine Technology IN NEW ZEALAND

117km. The main influences on its weather are two mountain ranges and the cool Humboldt Current.

In terms of Chile’s wine-producing ability, Mr Bicknell says there are a number of elements that are relevant to wine quality and the positioning of its wines in the market: new planted areas, new planting material including varieties, clones, rootstock and virusfree material; better positioning of varieties and specialisation, better vineyard management; mechanisation; organics; aiming higher in terms of positioning; investment by wealthy companies in vineyards, wineries and marketing; a great work attitude; export diversification and a serious education system.

Phylloxera has still not been found and many vineyards have been established on their own roots, making it much cheaper to develop vineyards.

New clones and rootstocks have also been imported and trialled. Rootstocks

are now often used for replants, especially on sandy soils to protect against nematodes and they have also been used to advance maturity.

When Mr Bicknell first worked in Chile, grapes were hand-picked and often brought to the winery in carts and very old trucks. However, Chile continues to mechanise its operations, both for quality and cost and getting fruit into the wineries at the right ripeness and temperature has made a “massive” difference.

Trellising has changed in the warmer areas from straight VSP to more of an open canopy that shades the fruit, having great effects on both cabernet and sauvignon.

Mr Bicknell says education is regarded very seriously and to be a viticulturist or winemaker takes five years with the first part being to study to be an agronomist at university, leading to specialisation.

“When I arrived in 1994 the wine

SOUTH AMERICAN WINES

professionals had little understanding of international styles and not many could work in the international market.

“They are now internationally experienced and really understand the world wine styles. They also have the confidence to do their own thing, making the best of what comes from their vineyards.”

In terms of investment in Chile’s wineries, he says the investment in winery equipment, sorting tables and the like is much higher than in New Zealand and there is a real focus on quality throughout the winegrowing process.

“The international investment in Chile is often from high-end French wine producers, with Mouton, Lafite, Champagne Mumm, Laroche and Marnier all having been there for a long period and helping with positioning and distribution.

“They invest heavily in marketing and having teams of people in the various markets. A factor of size I suppose, but that is what we are up against.”

He says Chile’s marketing of its wines and their quality has resulted in some top reds retailing at more than $US80 per bottle.

“Many of their varieties do have ‘price elasticity’ that certainly sauvignon blanc does not have.

“They spread their markets widely with their top three markets accounting for 36 per cent of their export sales, whereas our top three account for 77.6 per cent.

“I think a factor is that they have always had to learn a language to market their wines. To date we have

focused on the people who speak our language, sense of humour and ideas.

We are lucky to have English, but we must adapt better to the various cultures we sell to. Companies have started this diversification but so far it is not coming through in the numbers,” Mr Bicknell said.

“After visiting Chile now over a period of nearly 20 years I can say that the quality of vines, grapes, wines and people have improved at a far greater pace than it has here in New Zealand.

“They started off behind us in terms of technology, training, equipment and market access, but they have caught up very quickly. We are fortunate in having very particular growing conditions in a number of regions that ma ke our w ines distinctive.

“We have all talked about retaining quality and this is the only way to go, but we need to ensure that we really mean it, rather than just relying on a few natural advantages to get us there.

“Chile is definitely not a follower now, they are treading their own path, and doing it better and better.”

Agentina Argentina has greater plantings than Chile or Australia, and its planted area is about six times that of New Zealand’s planted area. “ T h is cou ntr y is k now n predominately for Malbec and it can certainly show us some lessons with regard to that,” Mr Bicknell said.

Its main grape-growing regions are Mendoza and San Juan, which account for nearly 92 per cent of the plantings and which are spread throughout more than 1500 wineries.

Argentina has had problems with a crippling inflation rate and the general management of the economy.

With inflation at 38 per cent, a loaf of bread is more expensive in Mendoza than in New York.

Sales are 80 per cent domestic, whereas in Chile the figure is 15 per cent. Argentina has closed the borders to imports and they have been through three financial crises in the last 20 years and so it has been very hard to focus on exports.

“The wine industry in the country is concerned about reliance on the one variety, Malbec.

“Is Argentina too dependent on Malbec? The question might seem absurd – few countries have managed to associate themselves so successfully with a single grape – but it’s beginning to worry some producers,” Mr Bicknell said.

“The partial commoditisation of Marlborough sauvignon blanc, a wine style that is even more dominant in New Zealand than Mendoza Malbec is in Argentina, has set a precedent that it would be unwise to ignore.

When your flagship grape dips in popularity or, because of over-supply, in price, it can take the rest of the industry with it.

“In summary, Argentina has the raw ingredients, the terroir, to make some of the best cabernet, malbec and syrah in the world. But at this stage, with the economic distractions, low supply of the key wine, such a varied planting base and a distinctly different offering to the market, I do not see that Argentina will be a major competitor for New Zealand wines in the medium future.”

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Wine Technology IN NEW ZEALAND SEPTEMBER 2012

| 21

WINERY ENGINEERING

Winery waste systems can offer unexpected advantages

Wastewater treatment technologies for winery wastewater have come a long way in recent times. While treatment decisions have been traditionally based on environmental regulations, there is considerable scope and flexibility to ensure wineries are getting the most out of their dollar for wastewater treatment. At the same time, there is scope for possibly gaining a competitive advantage.

Apex Environmental, a South Island-based wastewater engineering firm, is using an innovative technology that offers considerable benefits for winery wastewater treatment. Apex has secured an agency for a flat-sheet

membrane, SINAP. The membranes form part of a membrane bioreactor (MBR) treatment process that produces superior effluent quality within a compact plant. The MBR comes in modular units which can be retrofitted within existing tanks and treatment systems, significantly increasing treatment and concentration capacities without increasing the plant’s footprint.

The company believes it is an ideal solution if winery managers are looking at upgrading or expanding processing capacity and need to increase wastewater treatment facilities at the same time. By retrofitting this technology to existing plants, a winery can capitalise on the equipment that is already installed and reduce costs. The compact footprint, superior quality and relatively low operational system requirements of the MBR are among the benefits offered.

Using the MBR for w iner y wastewater treatment delivers flexibility with discharge and re-use options, including recycling the treated wastewater for wash-down of outdoor areas or irrigation of public areas. If discharge or a lack of irrigation land is an issue, the treatment quality from the MBR is of

sufficient standard to enable discharge to water and other restricted environments. It can also be an advantage when clients are discharging to trade-waste by improving quality or reducing volumes, in turn reducing trade-waste charges. The MBR provides treated wastewater up to bathing water quality, and with additional treatment potable water standards can be achieved, allowing the treated water to be re-used back into the winery if desired.

The MBR system can also offer environmental advantages to winery managers. Carrying environmental accreditations and promoting an environmentally conscious strategy can be an advantage, particularly in key export markets. The MBR is a cost-effective way of upgrading wastewater treatment facilities to meet and exceed environmental regulations.

(Apex Environmental are specialists in the design, build, upgrade and optimisation of wastewater treatment plants for winery wastewater).

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22 | SEPTEMBER 2012 | Wine Technology IN NEW ZEALAND

WINERY ENGINEERING

How did the WEA begin?

The origins of the Winery Engineering Association of Australia – which is about to hold a major technical conference in Blenheim – stemmed from informal winery visits and dinners fostered by Prog ra m med Maintenance Services (who became the association’s founding sponsor) in the early 1980s.

These visits and dinners grew each year as winery engineers recognised the value of the opportunity to discuss common issues and challenges with their peers. It wasn’t long before other suppliers to the wine industry also wanted to become involved and provide information about new products and processes.

In 1984, the association was initially formed at what had become a reg u la r a n nua l conference and membership steadily grew from there. In 2000 the AGM of the association for m a l l y recog n i s ed t he important partnership between winery engineers and those who supply products and services to food 85x177 copy

13/8/12

3:50 PM

the industry by creating an associate membership category to encourage everyone involved in engineering and production aspects of winemaking to join together for mutual benefit in promoting the objectives of the association.

In recent years, a close association has been formed between the WEA and New Zealand wineries and companies which supply those wineries.

Severa l events have been organised in New Zealand, including this conference.

As the Association has developed it has at different stages provided scholarships at universities to encourage students to look at careers in the industry; provided grants for members to travel overseas on fact finding tours; and subsidised attendance at the New Zealand conference for Australian members as well as subsidising winery tours in New Zealand. The association is currently looking at member growth within the wine industry

and in ‘like’ industries which use similar processes and equipment, such as dairy, beverage and food industries, as well as in other countries. A series of regional events have also been initiated and will be continued this year with sponsorship from associate members.

At t he S eptemb er 6 - 7 conference in Blenheim, WEA president Andrew Byles was to lead off a series of presentations w it h a rem i nder of t he importance of building ‘customer value’ while Pramesh Majaraj would speak about the EECA programme featured in this issue of Wine Technology in New Zealand, which aims to promote energy efficiency and renewable energy opportunities for wineries in this country.

Nigel Bartlett from Parker Hannifin was to raise the importance of the technology of wine filtration to customers, and John Condron was to present on developing a maintenance programme for a winery.

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Where do I stand…am I hot or cold?

‘When it came to energy or water use, were they running hot or cold?’

Andrew Barber, Consultant, AgriLINK NZ Ltd, Kumeu, made a presentation at the Romeo Bragato conference in Blenheim on Sustainable Winegrowing New Zealand and EECA’s new programme for energising wineries.

I would like to touch on three points: • the individualised scorecard reports that we distributed last year; • the enhancements that we are making this year; • the new winery energy efficiency programme that we would like to roll out.

Last year we prepared 1,063 vineyard reports and just over 150 individual winery reports. The vineyards had separate irrigation and energy reports, while wineries were

very similar with separate water and energy use reports.

The point was that there was a goldmine of information that had been collected as part of the Sustainable Wine programme, that put the industry well ahead of other primary sectors. Until now it had been used in various industry reports, but SWNZ wanted to feed this information back to the growers and wineries that generated the data, to help them understand where they stood. When it came to energy or water use, were they running hot or cold?

Naturally vineyards had some large regional differences when it came to water use – from the web-footed growers in Auckland who didn’t irrigate, through to the more than 90 per cent of growers in Marlborough who applied on average 120mm. The whole emphasis was on showing companies where they stood.

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Tracking & Improving Energy & Water Use in Wineries

So for example with irrigation we showed the distribution of water applied and where they were. We put some context into the season, by showing the monthly rainfall and how the summer rainfall compared to past years. This year we are going to try to get a bit smarter and show effective rainfall. So while Hawke’s Bay is shown as having one of the wettest seasons, most of the rain fell in January and a lot of that may have drained below the root zone or flooded away. Coming from Auckland I can relate to stormy wet weather. While the rest of the country was being lashed by storms in the last few weeks, Aucklanders stoically carried on without a word despite our own storms.

Wineries were assessed based on their type and size. Like Winery Scorecards – Water vineyards we looked at water and energy use.

Winery Scorecards – Elec.

Tracking & Improving Energy Use in Wineries

Water use averaged 2.6 L/L wine. 80 per centof wineries

used between 1 – 6 L/L wine, a handful of wineries were over 6 L/L. As we will also see in the energy-use figures, water use followed the trend that you would expect where economies of scale meant larger wineries were more water-efficient. The smaller Category 1 wineries average 3.8 L/L, Category 2 wineries average 3.1, while Category 3 were down at 2.5 L/L. However the spread, certainly within Category 1 and 2 wineries, was almost identical, between 0.5 L/L through to 9.0 L/L. For Category 3 wineries, 14 of the 16 used less than 3.3 L/L, with the other two using between 5 and 6 L/L. The message there is that while size certainly matters, within each winery category people can drive their water use down.

Energy use showed very similar trends as water. As would generally be expected energy use decreases as wineries become larger. This can be seen across the categories. For crushing to finished wine – Category 1 wineries average 0.6 kWh/L compared to 0.4 and 0.3 kWh/L for Category 2 and 3 wineries respectively. Likewise energy use within a category decreases with size. Excluding the extremes the spread was about 0.1 to 1.0 kWh/L. This year the focus remains on the benchmarks and improving their robustness. Hopefully seeing how the information that is being collected in the scorecards is used and reported back will be a further incentive for companies to improve the accuracy of what they are reporting. Consequently everyone’s confidence in the results will improve.

While understanding if you are running hot or cold can only be assessed when you compare your operation with others in the industry, it is how your performance changes over time that is really important. Every site is different, with its own limitations. Hopefully driving efficiency within your constraints will be rewarded with cost reductions and improved quality.

This year we will track energy and water use. Every winery is unique. It is not so much about where you start from, but how you change over time. However once you start tracking change you need to be able to explain the variation. Certainly for vineyards, the season will have a large impact on irrigation. Hence, why we want to look at the differences in effective rainfall, rather than just total rainfall? For wineries, where we have some additional information on their production mix, we will run each winery through the BEST Winery tool. Then not only can we report back on how the whole winery’s energy use has changed with a headline number like kWh/L, but we can also take into account the production mix and factor that into the results.

The final point that I want to make is that we are currently negotiating with EECA to run a series of initiatives that will lower energy use in the wine industry.

Alongside the Scorecard benchmarking, the energy tracking and the energy efficiency measures included within BEST Winery, we hope to have a series of targeted programmes which we are teaming up with Transfield Worley and Demand Response to deliver.

1. Winery workshops. These will be open to all wineries but certainly targeting Category 1 wineries.

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Wine Technology IN NEW ZEALAND SEPTEMBER 2012

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The workshops are being facilitated by energy experts, and we will find some really interesting projects to show case.

The idea is to get people looking, thinking and contributing on what has and has not worked for them.

2. Site-specific energy assessments. Again open to all, but targeted at larger Category 1 and Category 2 wineries, those spending $10-$100,000 per year on energy. These involve site visits and site-specific reports on the energy reduction opportunities. EECA funds 1/3 of the cost. ($3300).

3. Full energy audits. ($9000) These are targeted at the larger Category 2 and 3 wineries. Again EECA funds a third of the cost. They are more in-depth. They include: • Opportunity ID, action and implementation plans • Managing any tender processes • Project i mplementat ion , equ ipment sou rci ng a nd managing system commissioning • Performance monitoring.

4. Our final strategy is energy themes. For a six-month period we will focus on one area of energy efficiency, be that refrigeration, heat recovery, performance monitoring, motors, or alternative fuels.

During the six month theme, information will be prepared and disseminated to all wineries. Refrigeration and heat recovery may be the first two themes over the next 12 months.

This might include an energy-saving guide which would set out zero or low-cost measures that wineries can take to reduce their refrigeration and heating-energy costs. We will publish checklists, a list of supplier contacts, and frequently asked questions. Hopefully wineries will see this as a chance to take a manageable approach to energy efficiency, to think about one aspect, rather than being hit by an avalanche of energy efficiency measures.

Last year’s individualised reports based on the SWNZ Scorecards are going to be run again this year. Again there will be the benchmarking, with the addition this year of tracking a winery’s changes and incorporating the BEST Winery results, which are specific to each individual winery. Finally, hopefully, we are about to roll out a new winery energyefficiency programme that will be targeted by winery size. Alongside the workshops or site visits there will be these six-month-long energyefficiency themes that I hope means people will not become avalanched with information and they can take the opportunity to think about one aspect of their operation.

26 | SEPTEMBER 2012 | Wine Technology IN NEW ZEALAND

Sultry SOHO to woo US wine market

A significant deal with Vici Wines and Spirits in the United States will help build the SOHO wine company’s production levels by 253 per cent over the next two years.

Founded by Rachael Carter several years ago, the SOHO company is now toasting its success as the several 40ft containers filled with 4000 cases of SOHO wine have left our shores, bound for the USA. The independently owned New Zealand winery has signed a deal with Chuck Squires from Vici Wines and Spirits, a specialist US-based wine importer. The agreement, along with other exports and domestic sales, will see SOHO’s production increase by 253 per cent over the next two years. Vici alone will import half of the expected 60,000 cases to be produced by SOHO in 2014.

An extensive range of wines will be sold through Vici Wine distributors in 50 states across the US consisting of Soho White Collection Sauvignon Blanc, Soho White Collection Pinot Noir, Soho Stella Sauvignon Blanc, Soho Jagger Pinot Gris, Soho Havana Pinot Noir and Soho McQueen Pinot Noir. More varietals will be added next year.

“We’ve long considered adding a premium New Zealand winery

to our Southern Hemisphere portfolio — which until now has focused on South American wines — but until we came across SOHO we hadn’t found one that met our brief,” says Chuck Squires.

“Not only is the wine award-winning and distinctive, but the whole essence of the brand is appealing – from the fashion inspiration to being named after the entertainment capital of the world.”

While some wine brands are going through a tough time, in the past year SOHO has signed export deals with two key distributors — Vranken Pommery, Australia and Bibendum Wines, UK, adding to an extensive list of export destinations including China, South Korea, Singapore, Hong Kong and Fiji.

Rachael Carter says it has been a very busy year for the company.

“For us it has been all about embracing our passion for life, fashion and entertainment so that we can produce remarkable wine that tastes great and meets a need in the market.

“Growing our own grapes on family-owned vineyards, and having three award-winning winemakers in the best New Zealand wine regions is part of our successful business model. This also means we have the grape capacity to the meet the increased demand for our wine.”

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Wine Technology IN NEW ZEALAND SEPTEMBER 2012

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SCHUSTER ON EUROPE

Adjusting to climatic change in Europe Following his article on climate change and recent Italian vintages published in the June issue of Wine Technology in New Zealand DANIEL SCHUSTER looks at adaptations to climatic impacts on vineyard and wine-cellar practices in recent vintages for Super-Tuscan and Bordeaux reds.

The review of climatic data collected in the past 15 years in the wine regions of Italy and France, such as Tuscany and Bordeaux, suggests that there has been a significant increase of unusual climatic patterns well outside the long-term averages recorded in previous decades.

One long-term study by professor Fregoni in Italy points to two-to-three extreme climatic conditions per decade in the period from 1900-1960s; four-to-five similar incidents from 1960 to the 1990s; and no less than seven-to-eight extreme events per decade since 1995-2010.

In response, the growers and winemakers in Europe had to adapt their viticultural and vinification methods in respect to long-held traditions and practices in both the vineyards and cellars, in an effort to overcome climatic extremes of drought, heat or unseasonal cold and wet weather patterns.

Rather than progressive and gradual global warming, this erratic pattern of extreme weather conditions is foremost in the minds of vignerons in Europe.

One of the most obvious responses is the trend to greater use of drought-resistant rootstocks based on the V.Berlandieri type, higher-density of new plantings, reduction of canopy size and change to divided V-shape or semi-dispersed canopies, as in Gobelet pruned vines. The varietal composition of the Tuscan vineyards producing the Super-Tuscan wines is also changing to favour cabernet franc and petit verdot at the expense of merlot.

The recent changes to canopy shape, away from the strictly vertical, offer greater protection to fruit from over-exposure to sun and resulting sunburn damage, while the reductions of overall canopy size (to 1-1.5m square per kg of fruit per vine) as well as the dominance of older leaf canopy during fruit maturation period (after veraison) all favour the phenolic, rather than carbohydrate metabolism, resulting in more flavourful and less-alcoholic wines. The widespread introduction of organic forms of viticulture in Tuscany and Bordeaux, including the use of green covers in vine rows, resulted in overall cooling of the vineyard environment, moderation of vine vigour and more efficient water usage by the vines. The availability of monitoring methods in the progress of phenolic ripeness during the final maturation of grapes in total, as well as their extractable amounts, rather than the sugar/pH/acid content alone, helps growers to determine the optimum harvest dates with greater flavour/ aroma precision. This approach tends to result in earlier harvests avoiding excessive hydric vine-stress resulting from extended ‘hang time’ in hot and dry vintages.

The unusually cold or wet vintages present another set of problems in the vineyard, including delayed physiological fruit ripeness and poor composition and condition of fruit

28 | SEPTEMBER 2012 | Wine Technology IN NEW ZEALAND

Saint Emilion in France…surrounded by vineyards trying to adjust to climate change. at harvest. In this scenario the canopy density management, fungal disease control, level of green harvest or crop reduction and attention to fruit-sorting in vineyard and cellar becomes important. Given the fungal spray restrictions during the post-veraison to harvest period, the growers use a mix of organic sprays (bacterial) or potassium metabiosulphate and bentonite mix to dehydrate damaged fruit and minimise fungal growth. The growing trend to foliar, rather than the soil-applied fertilisation of vines with micro-nutrient mix, proves useful in the less favourable spring or summer conditions, when the risk of spring fever chlorosis (physiological response of vines to rapidly changing spring temperatures limiting the uptake and translocation of nutrients) becomes a problem. Bunch stem necrosis (due to imbalances of potassium to magnesium and calcium to magnesium ratios during the rapid growth of flower stem before f lowering) is another physiological disorder expressed later on after set as, the ‘early’ (during berry growth) or ‘late’ (close to veraison) necrosis of the bunch stem during unfavourable seasons of rapidly changing spring temperatures.

Berry or whole-bunch collapse close to harvest maturity in response to late season shoot growth, or excessive rates of water loss accompanied by high temperatures in the autumn, is another climate-related response, resulting in failure of the berry water reflux mechanism seen more frequently in recent vintages. Large berry and leaf varieties

SCHUSTER ON EUROPE

like merlot are more succeptible than cabernet, while high concentrations of free nitrates and abcissic acid in the shoots often proceed this event.

The winemaker’s reaction to the different seasons experienced in recent times is no less impressive than those of the grapegrowers in both Tuscany or Bordeaux.

The general trend of the past two decades during favourable vintages is one of less intervention overall, longer skin contacts, using more whole berry content (destemmed/not crushed fruit) gravity transport of must into vats, lower sulphur regime, careful fruit sorting before and after destemming and less-extractive methods of extraction (i.e. irrigation of caps rather than aggressive pump-overs). Mixed-species yeast cultures endemic to the cellar environment are considered suitable in favourable years. Balanced amounts of cabernet sauvignon, cabernet franc, merlot and petit verdot where grown, tend to be included in final blends.

In hot and dry vintages the fruit is harvested earlier, soft but not shrivelled, fermentations and postmacerations are shortened to retain maximum aromatic quality and freshness at the expense of harsh tannins.

Extra effort goes into separating the shrivelled fruit before and after destemming, and also goes into retention of whole-berry content in the fermenting must and reducing the amount of pressings and merlot in the final blends. Controlled acidification of must is now permitted in the AC (France) and DOCG, DOC and IGT (Italy) areas and is used when required. Use of the cultured commercial yeasts that tolerate high alcohol is favoured by many winemakers in this type of scenario.

In contrast, the cooler and less well-ripened or fruit damaged vintages (by hail etc.) are once more vineyardsorted (sometimes by successive harvests) pre and postdestemmer/crusher reselected and where permitted are chaptalised, to achieve more balanced alcohol levels. The fermentations of crushed fruit (or must pumped) are also shorter, usually at warmer temperatures, extractive and often innoculated with commercial yeasts and M/L bacteria to reduce acid content. The vinification often includes removal of unripe seeds during the early part of fermentation by several available methods, that include a ‘pump and return’ system or specially designed fermentation vats.

Pressing after 15-20 days, as opposed to 30-40 days for favourable vintages, are common with shorter barrelmaturation and earlier bottling. More of cabernet franc and merlot, as well as a greater amount of pressings, are often included in the final blends of the lesser vintages to achieve a balanced structure, texture and flavour quality in the finished wine.

The grape growers and winemakers in Tuscany and Bordeaux, much like their counterparts in the various wine regions of New Zealand, are adapting to changing environment and climate in their respective areas. The more frequent and extreme changes in seasons, the more profound changes will be required in the way we approach our chosen field of endeavour in the vineyard or cellar, in a season and region-specific manner, all in an effort to produce more consistent, terroir-expressive wines in vintages to come.

Urgent call for papers Experts in viticulture from around the world will attend the 61st German Winegrowers’ Congress in April next year during the Intervitis Interfructa exhibition.

The German Winegrowers’ Association (DWV) is hosting the event and is calling for papers to be presented at the congress.

Industry experts have until October 31 to submit applications to speak at the event together with their topic proposals. The theme of the congress is ‘responsibility today for future viticulture’ and contributors will present their latest findings on the following topics: viticulture technology, sustainable viticulture, organic viticulture, oenology, microbiology and analytics, wine, tourism and architecture.

Detailed information about the major topics and application conditions are available at www. dwv-online.de/kongress. After October 31 the organising committee will review the submitted contributions and notify applicants by December 15 if their lecture has been accepted.

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SCHUSTER ON EUROPE

Cabernet franc lesser variety for Bordeaux blends – or a hidden treasure?

BY DANIEL SCHUSTER

Daniel Schuster The secret of complexity, structure and distinctive personality of Bordeaux reds is due to unique interplay of the environment and character of the three principal grape varieties grown.

Listed in order of hectares planted, merlot, cabernet franc and cabernet sauvignon contribute their specific flavour profile to the varied regional wines of Bordeaux, from the prestigious Cru Classe Chateaux of Medoc to country reds of Bergerac. Given the tendency of the French AC wines being labelled after the vineyard site or area of their origin, the exact varietal composition of each wine or vintage in Bordeaux is less clear or depends on season and composition of the final blend. In general terms, it can be said that the plantings of cabernet sauvignon are centred on the left bank in Medoc and Graves, whilst the earlier ripening merlot and cabernet franc play a key role in the wines of the right bank in Pomerol and St.Emilion. In other words, the cabernets do best on the warmer sites and fine vintages and merlot ripen well in cooler positions and most years throughout Bordeaux.

Even though there are several other permitted grape types listed for Bordeaux, i.e. petit verdot, malbec or

30 | SEPTEMBER 2012 | Wine Technology IN NEW ZEALAND

carmenere, these are no longer being planted in meaningful quantities in Bordeaux, despite their greater popularity in the warmer regions of French South or the New World.

In Bordeaux blends the cabernet fra nc prov ides a wel l-coloured component of lifted aromatic quality (aromas of red fruits, spice of dried herbs, tobacco) fine-textured tannins and suppleness in flavour to contrast the firm structure of C. sauvignon tannins or the generosity and richness of merlot.

Cabernet franc is also grown in the Loire Valley, usually for rosé or

growing in the warmer regions of the North Island in Hawke’s Bay and Waiheke, best known for fine Bordeaux blends sold either as varietals or under brand names.

Villa Maria, Craggy Range, Esk Valley, Alpha Domus, Clearview Estate, Redmetal Vineyards, Corbans, Sileni Estate, Te Awa Farm and TeMata Estate in Hawke’s Bay and Stonyridge, Jurassic Ridge and Man O’ War on Waiheke Island all planted cabernet franc over the years, to include in their finest reds. Pegasus Bay, Waipara West and Muddy Water in Waipara are examples of cabernet franc being grown

‘Plantings of cabernet franc are also growing in the warmer regions of the North Island’ lighter-bodied, austere reds on account of the region’s cooler climate.

In the past two decades, cabernet franc is playing a key role in improving the complexity and flavour depth of Italian Super-Tuscan wines, Tenuta del Ornellaia in Bolgheri being a fine example of this trend. In some Bolgheri Estates, like the Tenuta Sette Cieli, the best parcels of cabernet franc are bottled alone, resulting in outstanding and complete wines of great ageing potential.

Cabernet franc is increasingly popular in California’s Napa Valley.

Many estates there use it as a key component to blend their top wines.

Christian Moueix of the Ch.Petrus fame in Dominus, Vieder, Spotswoode, Niebaum-Coppola, Opus 1 and Arrajo are all examples of the best tasted over the past 25 years from Napa.

Plantings of cabernet franc are also

further south and those of Matakana Estate further north.

One of the key attractions of the variety is no doubt its ability to produce more consistent and higher yields of earlier maturity than its more famous relative, cabernet sauvignon. Its wine quality appears to rely on the choice of site, yield levels, canopy management and not least of all on the planting material (clones) grown. Given the variables in these factors observed in vineyards to date, the quality potential remains variable yet, as the best of the wines show, given the attention it deserves, cabernet franc is capable of producing outstanding wines in New Zealand, perhaps more consistently than either cabernet sauvignon or merlot.

All that is required is patience, passion and persistence.

Best of the ‘Gravels’ for 2010 The 12 wines selected to represent the Gimblett Gravels 2010 vintage have been announced.

It’s the third year of this initiative f r om t h e G i m bl e t t G r a v el s Winegrowers Association and is intended to serve as a snapshot of a particular vintage, helping to chart the evolution of Gravels wines on a vintageby-vintage basis.

The selection was made by Sydneybased Master of Wine, Andrew Caillard. His selections, in alphabetical order, are: Blended reds (Bordeaux varieties): Babich Irongate Cabernet Merlot,

Babich The Patriarch Cabernet Merlot, Craggy Range Sophia Merlot Cabernet, Esk Valley Winemakers Reserve Merlot Malbec Cabernet, Mission Estate Jewelstone Merlot Cabernet Franc, Newton Forrest Cornerstone Merlot Cabernet, Sacred Hill Brokenstone Merlot, Sacred Hill Helmsman Cabernet Merlot, Villa Maria Reserve Merlot.

Syrah: Crossroads Winemakers Selection Syrah, Mills Reef Elspeth Syrah, Trinity Hill Homage Syrah, Chair of the Gimblett Gravels

association, Nick Aleksich, says the selection process was the most challenging so far, with more than 40 wines submitted.

“The majority of the nominated wines are already gold medal and/or trophy winners in their own right. To have so many quality wines in the running is a fantastic position to be in and is testament to our special terroir and the dedication of our members.”

A strictly limited number of 2010 Annual Vintage Selection packs will shortly be sent out to key wine media and influencers around the world for their review.

A new shade of green While shipping wine in its retail box might be one choice in getting a special bottle or several bottles to a client, it’s obvious some extra protection is important when posting bottles to wine critics or to competition organisers.

Moving a special wine in smaller quantities around the world needs smart bottle packaging that protects the bottle and minimises environmental impact.

Charta Packaging’s plain bottle postal packs are reliable in transit and recyclable after their job is done.

Postal packs are manufactured in twin-cushion corrugated board. This double wall-board is made from two layers of fluting, sandwiched between three liners to give extra protection and strength. The papers used are a mix of virgin and recycled cellulose fibres.

Charta’s paper suppliers are certified members of the Forest Stewardship Council (FSC) who supply paper products from responsibly and sustainably managed forests and they continually search for ways to reduce the paper industry’s impact on the environment.

Corrugated cardboard is a highperformance packaging material designed to pack, protect and promote products and most of all, one of the simplest and effective materials to recycle.

With the ‘green’ message being touted everywhere these days, it’s easy to be overwhelmed by messages and ideas coming at us from all sides.

However, going green with your packaging needs is a simple way to begin making a positive impact.

Pictured are easy to assemble postal fold-up cases, which require no glue or tape to put together and are 100 per cent recyclable and 100 per cent biodegradable.

(Further information: Charta Packaging – 04 560 4219 or info@charta-packaging. co.nz).

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Wine Technology IN NEW ZEALAND SEPTEMBER 2012

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Food and beverage ‘packnology’ Exhibition stands at this year’s Foodtech Packtech show are likely to be sold out and organisers say it will be the largest held for some time.

Just a few stands at the trade-only event were left unsold late in August, several weeks before the event is due to open on September 25.

Interest in the three-day event is being seen by organisers as an indication of the strength of the food and packaging sectors and a good level of business confidence in the sector.

“That strength is reflected in visitor as well as exhibitor interest, with visitor pre-registrations among the highest we’ve seen for quite some time.

Everyone attending Foodtech Packtech 2012 will benefit from what is looking to be the industry’s biggest business event for many years.”

Held every two years, Foodtech Packtech is described by the organisers as New Zealand’s premier event for the food and beverage technology and the packaging technology industries. It attracts exhibitors from all over the

world, and visits from thousands of those working in food, beverages and related services. A feature this year will be the addition of a New Zealand Food Innovation stand.

“This is a mega 200 square metre stand where you will find people wanting to help you innovate, examples of innovative New Zealand food processing companies and NZ Food Awards as well, all sponsored

by ATEED, Auckland Tourism Events Economic Development,” says David Pooch.

“The FoodBowl, Auckland’s new food innovation centre will have people there to tell you about how their magnificent high-tech facilities can help you grow your food processing business. The FoodBowl has already helped establish new companies and new products.

“Also at the event will be Food Innovation Waikato, which has a brand new pilot-size spray drier. They are very knowledgeable about spray drying and are keen to work with companies

with an interest in the process. Food Pilot Palmerston North has Massey University’s food processing pilot plant available for commercial trial work.

With a wide range of both sophisticated and conventional equipment, these facilities can save you a lot of development time and money.

“Also on the NZ Food Innovation stand will be leading food companies Emacadamia, Heilala Vanilla, Fruzo, Totally Devoted, Flihydrate, Foodinc and McFoodies.”

Another attraction is the free seminar series, this year including sessions that cover business services and maximising profitability, innovative packaging solutions, food safety, packaging compliance, quality control, customer trends, new food categories, and a look at some new science from universities around the country.

Foodtech Packtech is a trade -only event with free entr y for those who reg ister on l ine at www foodtechpacktech.co.nz.

You’ll see red in Wellington!

Wellington will welcome pinot noir admirers from around the world for four days of celebration and education in January.

The fifth Pinot Noir NZ event will have more than 300 wines from 112 wineries on show.

Actor Sam Neill will open the event, which is held every three years, and the Two Paddocks winery that he owns in Central Otago is one of the brands that attendees will be able to taste.

Villa Maria general manager of winemaking and chairman of the event, Alastair Maling, says some

32 | SEPTEMBER 2012 | Wine Technology IN NEW ZEALAND

regional topics would be debated, some left-field and contentious.

Topics i nclude whether winemakers should let regional styles dictate, the role of a winemaker, technology in making good pinot noir, whether or not sub-regions exist and if anyone cares.

Two Paddocks’ general manager Jacqui Murphy says some of the most influential wine media and buyers in the world will be attending.

“It will be at an informative level directed at some of the world’s

most renowned international media, trade and buyers, along with our local pinotphiles.

Speakers will include master of wine and award-winning wine writer Tim Atkin from Britain, wine critic Lisa Perrotti-Brown, Melbourne fine-wine merchant Philip Rich and Wine Spectator contributing editor Matt Kramer.

Positively Wellington Tourism chief executive officer David Perks says the event, taking place from January 28 to 31, will bring visitors to the city at a time of year when it was typically quiet.

Grapevine

TracMap diversifies into aviation TracMap NZ Ltd is building on a product that has been used in vineyard harvesting and spraying in the Marlborough area, and which is attracting interest in kiwifruit and horticulture markets throughout the country.

Colin Brown, managing director of TracMap, says his company is New Zealand’s largest agricultural GPS guidance and mapping provider, and is now launching its TracLink web-based product order and placement system, into the aviation sector.

TracMap NZ is a 100 per cent New Zealand-designed and owned business.

It has expanded from a staff of two in 2005 when product development started, to a team of 28, based in Mosgiel and in the USA. “The uptake of TracLink by the

spreading market has been phenomenal, with 25 per cent of the market choosing to upgrade their existing units to the latest hardware release, TM465c, to use the new technology in the last month. By moving into the aviation sector, it will increase the level of safety for planes or helicopters operating in demanding situations requiring accurate performance of tasks and proof of placement reporting. We are upgrading our customers onto this system and getting great feedback.”

The aviation sector currently makes up approximately 30 per cent of TracMap’s revenue, and is expected to grow as the company gains penetration into the United States. The release of the TracLink system, including new software for the head units, and the addition of a US country manager will

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assist TracMap to increase its market share.

Mr Brown says the development of the TracLink system is also allowing the business to expand into new markets. The system is about to be launched for search and rescue operations in Melbourne, Auckland, Northland, Wellington and Otago (allowing grids to be sent to aircraft and boats wirelessly).

Apart from its use in vineyard harvesting and spraying in Marlborough, the product is also being used for firefighting services in Australia and the US, allocating tasks and recording information from water tankers.

The TracLink system allows farm contractors’ customers to log in on the TracLink website, see their farm maps and create orders by clicking on the particular paddocks where they want product applied. This creates an order which is sent to the contractor, who then sends instructions wirelessly to the head unit in the vehicle or aircraft.

The vehicle receives the information which is displayed on the screen. The pilot or driver performs the task, and resends the information back to the TracLink website, which records the application for the client’s records.

TracLink recently won an award in the equipment category of the innovation competition when it was launched into the agricultural sector at the New Zealand Agricultural Fieldays.

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