Wine Grower Jun/Jul 2011 by Rural News Group

June / July 2011 Vol. 14 – Issue 6

Grower N E W

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OFFICIAL JOURNAL OF THE NEW ZEALAND GRAPE AND WINE SECTOR

Our wine still hot brand in UK

Ladybirds protect against leafroller

N e w Z e a l a n d g l a s s f o r w o r l d cl a s s

New Zealand Wines

N e w Z e a l a n d g l a s s f o r w o r l d cl a s s

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Grower N E W

EDITORIAL & PRODUCTION Published by Rural News Group Ltd under authority of New Zealand Winegrowers (jointly representing Wine Institute of New Zealand Inc and New Zealand Grape Growers Council Inc). The editor is Terry Dunleavy MBE, FWINZ, JP. Unless directly attributed, opinions expressed in the magazine are not necessarily those of Rural News Group and/or its directors or management, New Zealand Winegrowers or its constituent organisations.

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Published under the authority of New Zealand Winegrowers

Vol 14 – Issue 6

FREQUENCY & DISTRIBUTION: Published every second month. One free copy will be mailed to every member of the Institute, the Council, the New Zealand Society of Viticulture & Oenology and the New Zealand Vine Improvement Group, and to such other persons or organisations as directed by the owners, with provision for additional copies and other recipients to be on a subscription basis.

Official Journal of the New Zealand Grape & Wine Sector N EJune/July W Z E2011 A L A N D REGULAR COLUMNS

Grower

Editorial (Speak up, members!)....................................................... 4 The Campbell Column (new) What wine writers really want........ 40 JF Hillebrand Export Events Calendar.......................................... 57 Export statistics (Average $ per litre drop yet again!) ................. 58 GENERAL INDUSTRY NEWS

CIRCULATION & SUBSCRIPTIONS: Contact: Lorraine Rudelj New Zealand Winegrowers PO Box 90 276, Auckland Mail Centre New Zealand Ph 09 303 3527; Fax 09 302 2969 e-mail: lorraine@nzwine.com

Introducing our new searchable website........................................ 5 Sector leader profiles - Ross Spence calls for sector audit............ 8 Red tape wraps wineries in financial knots................................... 12

EDITORIAL: Terry Dunleavy 14A Bayview Road, Takapuna 0622. P O Box 33-114, Takapuna 0622 Ph 09 486-3859, Fax 09 486 2341 Mobile: 0274 836688 e-mail: terry@winezeal.co.nz Correspondents: Auckland: Joelle Thomson (jthomson@xtra.co.nz) Gisborne: Debbie Gregory (debbie. donald@xtra.co.nz) Hawkes Bay: Mary Shanahan (westclan@clear.net.nz) Wairarapa: Barbara Gilham (barbarag@value.net.nz) Marlborough: Tessa Nicholson (tessan@xtra.co.nz) Nelson: Neil Hodson (neil@hodgson.net.nz) Canterbury: Jo Burzynska (joburzynska@talk21.com) Central Otago: Max Marriott (max@maxmarriott.com) UK: Peter McCombie MW (peter@petermccombie.com)

Ross Spence calls for sector audit

Why not a New Zealand wine week - or month?.......................... 14 Christchurch wine outlets hit by earthquake................................. 16 2011 Vintage Report: supply & demand in better balance.......... 22 2011 Romeo Bragato Conference theme: “Profitability”............. 35 2011 Italian Bragato exchange scholar......................................... 39 Nature in vineyards wins inaugural Jackson prize.......................41 Skills training returns 5.7 times its cost......................................... 47 EXPORT Exporters Forum bringing global market to you..........................5 London Wine Fair - NZ brand still hot in UK...............................32 PRODUCTS & SERVICES Velcorin introduces cold stabilisation technology....................... 49 New rubber drive tracked tractor.................................................. 50 New stabilisation technology........................................................ 51 Receiving bin magnets effective................................................... 52 Merger enhances lab proficiency testing services........................ 53

ADVERTISING: Ros Sellers Ph 07 827 8648; Fax 07 827 8631 Mobile 021 190 3877 e-mail: nzwinegrower@xtra.co.nz website: www.nzwinegrower.co.nz

Earthquake damage to Christchurch wine outlets

Horticentre celebrates 30 years..................................................... 54 New invention lifts vines and posts............................................... 55 Depalletising and carton packing equipment.............................. 56 NZ WINEGROWERS RESEARCH SUPPLEMENT Introduction and list of projects.................................................... 59 Timing of vine thinning effects shoot and bunch growth............. 60 Training and post-harvest defoliation of Sauvignon Blanc........... 60

New Zealand WineGrower

PUBLISHING & PRE-PRESS: Rural News Group P O Box 3855, Auckland 1140 Ph 09 307 0399 e-mail: ruralnews@ruralnews.co.nz Location: Top Floor, 29 Northcroft Street, Takapuna, Auckland 0622 Managing Editor: Adam Fricker Production: Dave Ferguson, Nadia Wickliffe

June / July 2011 Vol. 14 – Issue 6

Grower N E W

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Grapevine trunk diseases in NZ..................................................... 62 Sprayer set up vital to good deposits and coverage................... 63

OFFICIAL JOURNAL OF THE NEW ZEALAND GRAPE AND WINE SECTOR

Our wine still hot brand in UK

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NZ Wine Directory

EDITORIAL

New Zealand Winegrowers Board From New Zealand Grape Growers Council Stuart Smith, (President, NZGGC) (Chair, NZW Board) Mal McLennan, Vice-Pres., NZGGC Tom Brodie (Gisborne) Chris Howell (Hawkes Bay) Dominic Pecchinino (Marlborough) John Clarke (Gisborne) alternate Garth Edwards (Wairarapa) alternate Richard Rose (Marlborough) alternate Xan Harding (Hawkes Bay) alternate Gwyn Williams (Canterbury) alternate From Wine Institute of New Zealand Steve Green (chair, WINZ) (Deputy-Chair, NZW Board) Sir George Fistonich (Villa Maria) Fabian Partigliani (Pernod Ricard NZ) Joe Stanton (Constellation NZ) Jim Delegat (Delegats) alternate Kate Radburnd (C J Pask) David Babich (Babich Wines) Peter Holley (MIssion Estate) alternate Dayne Sherwood (Sherwood Estate) Judy Fowler (Puriri Hills) alternate New Zealand Winegrowers Key Staff Chief Executive Officer: Philip Gregan Mgr Policy & Membership: Dr John Barker Office Manager: Lorraine Rudelj Financial Accountant: Suzanne Hill Global Marketing Director: Chris Yorke Marketing Managers: Asia: Kate Garton Canada & Air NZ Wine Awards: Celeste Bowden Europe, USA & Australia: Lauren Thatcher-Edley Brand & Communications Mgr: Sarah Thornton Science & Innovations Mgr: Philip Manson Research Programme Mgr: Dr Simon Hooker Sustainable Winegrowing Co-ordinator: Sally van der Zijpp SWNZ Data & membership: Karen Bryant Wine Export Certification Mgr: Sue Church Wine Export Certification Asst: Sarah Williams Auckland Office: Level 3, Hamburg Sud House 52 Symonds Street, Auckland PO Box 90 276, Auckland Mail Centre Telephone: (09) 303 3527 Facsimile: (09) 302 2969 Marlborough Office: Marlborough Wine Research Centre, Private Bag 1007, Blenheim Telephone (03) 577 2370 Facsimile: (03) 577 9298 Website: www.nzwine.com

A personal view by Terry Dunleavy

Speak up, members!

his issue marks the end of 14 years of publication of WineGrower, during which we have endeavoured to record the highs and lows of our sector, thankfully more highs than lows, as our sector has been transformed from largely domestic focus to international recognition as a significant player and innovator in the world’s wine market. If we’d had Shakespeare as a contributor to this our last issue of our 14th year, he might have well started by writing “Now is the winter of our discontent……”. But we don’t need the Bard. There’s enough food for thought in the comments by Ross Spence QSO, FNZW on page 8 and Judy Fowler on page 12, as well as the constructive suggestion by Jo Burzynska on page 14, and my own admonition on page 35 to members to take advantage of the opportunities at this year’s Bragato Conference in Auckland in August to voice their concerns at the appropriate sessions and at their respective annual general meetings. On a sectoral basis we’ve been our own worst enemies, proclaiming our own individual and collective success in establishing ourselves as a world wine player so effectively that we have attracted newcomers to what must have appeared to them as a vinous Aladdin’s cave. And the banks contributed by being over-generous with start-up loans without doing due diligence on borrowers’ access to confirmed markets. We’ve conned ourselves into preoccupation with sustainability on the environmental front rather than sustainability on the economic front, the only real basis of successful (i.e., profitable) development. Traditionally, we New Zealanders have developed one of two pathways to shared problems: firstly, to demand that “they” do something about it without defining the identity of the “they”; secondly, if we can’t identify the “they”, form a committee. The viticultural and wine sector long ago opted for the second pathway, currently in the form of New Zealand Winegrowers (NZW), the de facto merger of the grower and winery legal entities which require to remain separate for legal and funding reasons. Curiously, while both hold separate annual general meetings, their representatives act as a single entity at NZW board level. Is there any valid reason why their general meetings should remain separate? Why not hold both as parts of a combined NZW general meeting, so that each section might be enabled to reach a better understanding of common, shared problems? In other words, act at general meeting level, as we do at NZW board level. Growers and wineries could vote separately on the formal issues involved, but otherwise, discussions could be, as they should be, free, open and wide-ranging. Whether we are growers or winemakers, we are parts of an indivisible whole, whose future interests are intertwined and interdependent. Once a year at least, we should be free to address our common concerns in a single forum, open to all members. It is not yet too late to make that start this year. There are elephants in our shared room that need to be discussed by thinking outside the square, such as: Sector-based external audit: Is there a case for the external audit advocated by Ross Spence? Sustainable Winegrowing: Is it too prescriptive and this too costly, for a regime that we fail (so far) to put to organised promotional advantage? New vineyards: Should proposals for new vineyards be brought within the ambit of the Resource Management Act on sustainable economic grounds, open to objection on grounds of sector over-capacity, unsuitable location, of lack of viticultural skill. Bulk wine: How do we ensure absolutely that wine sold offshore in bulk meets the same export certification requirements as packaged exports? A combined general meeting would allow members with opinions on these and other issues to voice their concern, as long as such members are prepared to speak up.

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EXPORT FORUM

Exporters’ forum bringing the global market to you Sarah Thornton

ith a host of significant international and local wine industry speakers, the sixth biennial New Zealand Wine Exporters’ Forum is set to be a huge success as delegate registrations continue to grow daily. The Forum will take place at the Marlborough Convention Centre from 13-15 July and is considered a ‘one-stop-shop’ for expert market advice and commercial insight on trends in the challenging and changing global wine market. The forum will bring together speakers from the key export markets of UK, USA, Australia, Canada, Europe and Asia to present on hot topics facing the wine sector and identify the current opportunities for New Zealand wine. Forum themes include: Growing business in profitable markets: Understanding the Chinese market. Current state of play in the Cana-

dian market. Dynamics of the US market. Opportunities in the Scandinavian markets. Increasing profitability in established markets: Dynamics of growing value in UK & Australia. Consumer data: Analysis of Nielsen data from our four largest markets. Sustainability: Launch of global survey results - Implications for New Zealand wineries, marketing strategies & action plans Practical workshops including: Marketing & brand development, Understanding China, Online & social media, Sustainability, Firing up the front line troops: retail training & tools, making the most of the Rugby World Cup. Wineries new to exporting are also given the chance to brush up on their

knowledge with the optional First Steps to Exporting primer on the morning of 13 July. This seminar will look to the basics of exporting wine including export certification, the legalities of labelling, distribution contracts and export market overviews. The Forum provides networking opportunities for delegates to meet with speakers and the New Zealand Winegrowers’ marketing team at various drinks and dinner functions at the end of each day. The 2011 New Zealand Wine Exporters’ Forum is a must for wine affiliated companies to equip themselves with the tools for market success. To register for the 2011 Exporters’ Forum and access the list of speakers go to www.nzwineexportersforum. co.nz New Zealand Winegrowers extends thanks to O-I New Zealand, the principal sponsor of the Forum and market sponsors JF Hillebrand New Zealand and Gold Medal Vintage Insurance.

Introducing…our new searchable website From the previous issue of WineGrower (Vol 14 No 5) there will be a new, searchable website, accessible at our old URL: http://www.nzwinegrower.co.nz Clicking on “View the latest issue of WineGrower” (top right), brings up a complete digital copy of the whole magazine, black tool bar at the top. Clicking on the “Search” icon (a stylised Q) reveals immediately underneath a white panel, into which words may be typed fir locating in that issue. As an example, someone asked us about a reference to oaked Sauvignons in a recent issue. Typing in the words ”oaked Sauvignons” linked it immediately to the Mimi Avery article in the last issue. The website will be a vehicle for news as it happens between print issues, and for any advertising targetted at people in our sector. It will pay to check the website at least every week.

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SECTOR LEADER RESPONSE - ROSS SPENCE QSO

External audit would help us plan better Joelle Thomson

ew Zealand’s oversupply of grapes and current wine surplus could easily have been avoided, had better planning been in place at the start of last decade, says Ross Spence QSO, FNZW, of Spence Family Vineyards. The former chairman of the Wine Institute of New Zealand is disheartened to see the fall-out from what he describes as “over-enthusiastic grape planting” as being the current oversupply of New Zealand wine. There is an even more damaging factor in the long term, he says, and that is the destructive price erosion that has occurred to New Zealand wine; both nationally and internationally. “It’s interesting to note that New Zealand’s wine production rose 54% from 2006 to 2009 while other countries in the world – France, Italy, Spain, Argentina, the United States and Australia - all declined during that time. “We were still throwing 2000ha a year into the ground in Marlborough while the signs were all there to suggest it would be wise to curtail the rapid growth trajectory we were on,” he suggests, adding: “Anyone who thinks any sector can sustain that sort of growth must surely now realise it’s not possible. We need to be very careful from here on, too,” he says. One of the strongest focuses in this country’s wine sector today is sus-

tainability but Spence suggests it would be wise to slow down the spending on this marketing initiative. “We have lost control” “We seem to have stopped protecting our sector against other people’s abuse of it. We have lost control. We need to take a bit of control back and ensure that other people can’t influence our sector to the extent that they have – and are.” Key in this is the pressure exerted by wine buyers from overseas, particularly from large buyers in the United Kingdom, suggests Spence. “The main reason the sustainable wine focus is happening here so strongly right now is to keep the supermarkets in the United Kingdom happy. We know the main things the wine consumer cares about are price and value for money. Those are the two things that are on the top of their list. Sustainability is adding huge bureaucracy and enormous costs to winemakers at a time when they’re already struggling with more paperwork than they can realistically handle,” Spence says.

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Ross Spence QSO, FNZW

While small wineries tend to be most burdened by the bureaucracy of paperwork, due to the ‘one-man-band’ style of operations, Spence says the entire sector needs to curtail its current growth, to some extent. “Our current over-supply situation is of our own sector’s doing. It is not fair to lay the blame at the feet of the large companies,” he says. “As far as I’m concerned, the large wine companies brought a lot to New Zealand. When they arrived here and brought capital into the sector, the

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large companies helped develop our sector with their finance and international marketing expertise – which is so important,” he says. “They also added a number of other things. There have been thousands of millions of dollars spent building the infrastructure of our sector. I think to an extent too, that it’s a little sad they have been criticized the way they have. They have brought a lot of technical, packaging and winemaking advancement. They can’t be blamed for the over-supply but I think one or two contributed to it by being a little bit greedy in their international markets.” While some wineries may bear more responsibility for the “little bit of greed” that Spence talks about, he says allocating blame for the current problems of over-supply is not going to help find a good path forward. “We are in the global wine market and we have to face the fact that we have to price our wines accordingly. We have let our Sauvignon Blanc become a commodity and I think that’s a tragedy because we once had enormous respect and correspondingly high prices for our wine. That’s changed now and we have to change our outlook with it.” So, how do ‘we’ change our outlook?

Independent external audit Spence suggests that New Zealand Winegrowers (NZW) needs to look at issues such as how much money, time and resources should be put into the paperwork relating to sustainable grape growing and winemaking in this country. “Once some firmer guidelines on those issues have been decided on, then they need to be relayed clearly to NZW chief executive officer, Philip Gregan, with a clear direction on how they want it to be achieved. All of us are talking about it. We’re always looking at the continuing financial problems the sector has with excessive packaging costs, with – to a certain degree – excise tax, and with another added cost in sustainability, I really think we need to slow down our approach and spend our funds differently.” So, how can funds be better spent? “If it was me, I would get an independent accountancy company to come in and review the whole thing and say ‘look this is the direction we think you should take’. “Right now the American dollar is creating absolute havoc. That’s something that a lot of people in

New Zealand seem to think ‘oh, it’s just New Zealand’s problem’ about. It’s not only us. We’ve got a lot of problems at the moment and we’ve got to really seriously look at our land costs, which are probably some of the highest in the world when it comes to planting grapes.” Charged with the task of suggesting cost cuts to wineries, accountants can do so viably because wine quality today is higher than it’s ever been, Spence insists. “It’s very rare to find a badly faulty wine in the bottle these days whereas that used to be quite prevalent. Some of the quality these days is not as good as others, but generally it’s high, so accountants are not having to look past bad wines to make suggestions that can work for everyone.” The reason he suggests an independent accountant – and preferably from off-shore – is that Spence says the sector needs that level of detachment. “I don’t believe we should do this internally. We need to end up with numbers. We just don’t want emotional rhetoric. We want proper facts and figures.” Spence recalls Douglas Myers once

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saying that the large companies do all the hard work in any sector, opening the markets up to everyone, then all the little guys come along and add colour to an sector. This, he says, is extremely relevant to where the New Zealand wine sector is poised right now. “If we lose the small wineries, we’ll turn our sector into a commodity sector that only makes factory wine. So, board members need to quickly investigate this. I’m a great believer in having an independent operator come in from Australia and look at the New Zealand wine sector and what can we do to get it back on its feet again.” As a very small wine producer himself, Spence suggested making a little wine to family members when he left Matua Valley Wines, in 2004. “My idea was that if I planted a couple of acres of grapes, we’d make a bit of wine in the shed and we’ll all bottle it up and have some fun. Then family members would each have a few cartons of wine a year to put in their wine cellars. So, it’s more of a family thing than anything else.” The point of this particular exercise is not to be economically sustainable. “I just love doing it. It’s just part of my enjoyment and I have got other business things I do and I just like going out there and spending a few hours in the vineyard because it makes me feel like I’m in another world.” The trouble is that most small wineries are in business to make some money. And Spence says there is not a lot of practical bookkeeping advice on offer to most of them when they start out. “We’ve said as a sector that we’ve got to get our costs in order, which means we need to work more effectively together, as we did, for instance, in the 1980s doing a lot of collaborative work with glass companies.” The collaboration within the New Zealand wine sector in communicating a coherent message to glass companies back then turned the relationship around, bringing in lightweight glass as a result. Costs of paperwork “As a sector they and others will listen to us if we take a collaborative approach.” Another area in which Spence says this approach is sorely needed is that of administration costs with government departments. “If you saw the amount of paperwork just to start a winery now you’d see it’s horrific, and so are the costs. To get a winemaker’s licence and a manager’s certificate to sell it, not to mention all of the sustainable costs and paperwork that wineries now have to bear, well, it’s making us overly bureaucratic as a sector. And if we haven’t learned from the lessons the French have given us, then it will bring us down.” Compared to French winemakers, New Zealand ones have enormous freedom. “We have the freedom to plant wherever we want, to plant whatever we want and do it how we want to. That’s been one of the great things about our sector. Now with this sustainable thing, we’re bringing in overly prescriptive ideas. I think that needs to be bumped on the head until we get a sector that’s economically sustainable. Until we do that, we will continue to have huge economic difficulties.”

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MORE SECTOR COMMENT

Red tape wraps wineries in financial knots Joelle Thomson

s bureaucracy crippling the New Zealand wine industry and, if so, should it change at a government level? And if so, how? It’s a vexed question since few of us enjoy sitting down to tend to the red tape in our lives at the best of times, let alone when trying to source high quality grapevines, plant them, produce wine and somehow find time to sleep, eat and take a breath along the way. The paperwork and costs associated with setting up and operating a winery in New Zealand today are crippling, says Ross Spence of Spence Family Vineyards in Huapai, West Auckland, in an article on page 8. Ross says that compared to French winemakers, New Zealand ones have enormous freedom. “We have the freedom to plant wherever we want, to plant whatever we want and do it how we want to.” But as Judy Fowler, owner and winemaker of Puriri Hills Winery in Clevedon, says, it has become difficult to enjoy the fruits of that freedom and the rewards of hard work in New Zealand, due to the huge raft of paperwork and compliance costs that wineries have to deal with today. Fowler, who is a board member of New Zealand Winegrowers, is also concerned at the increasing focus on sustainability issues Judy Fowler at Puriri Hills shows Ruby Barker-Thomson how to sift the good from the rest during a late 2011 vintage in Clevedon, Auckland. Photo by Joelle Thomson

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at a time when “paperwork pressures are at an all-time high for wineries”. The paperwork pressure to comply with local and regional council requirements, wine sector and government issues is especially tough on small wineries, Fowler says, “because these entrepreneurs are just one or two people bands”. “One of the problems with governmental agencies is taking the side of the individual rather than the business, even when the business is the individual,” says Fowler. She has had about 100 employees and a vast amount of “cripplingly time consuming paperwork and costs to comply with all of the requirements of the different agencies involved in the running of a winery” over her 15 years in business at her very small winery in Clevedon, south of Auckland. “A lot of small winemakers feel the same as we do; that our reputation is about the quality of the wine, not whether we are certified as sustainable. It seems we have another bureaucratic monster with this sustainability thing,” Fowler says. Aside from the costs of registering and maintaining a wine standards management plan with an annual audit with the New Zealand Food Safety Authority and manager’s certificate required under the Sale of Liquor Act that wineries need to establish themselves, there are excise duties, membership fees to New Zealand Winegrowers, and its Sustainable Winegrowing system, and liabilities to the Accident Compensation Corporation, the Labour Department, Statistics New Zealand and GrowSafe – as well as taxes, GST and PAYE. There are also local liquor licensing, and regional council compliance issues. “All of these compliance requirements come with extensive user pays fees, so there is a lot of money involved in doing all of this for the Government,” says Fowler. “A lot of wineries have to contend with people who object to how they source water and power. Some residents in Marlborough, for instance, object to wind turbines, making it almost impossible for wineries just to carry on with their main source of business,” she adds. Social solutions to bureaucracy Judy Fowler suggests that New Zealand society needs creative entrepreneurs who can grow new businesses without being constrained by the Government’s official “unwillingness to allow them to grow – the paperwork and compliance costs”. “The social history in this country has fostered a culture that inadvertently discourages entrepreneurs. And usually small businesses say ‘it’s too hard, I won’t grow’. “The only way the government can fix it is to get out of the way; by stopping interfering and therefore reducing the number of official compliance issues over some very small matters, which really do not affect the quality or integrity of our winemaking,” says Fowler. Call to action Share your ideas with New Zealand Winegrower magazine. Email Editor Terry Dunleavy: terry@winezeal.co.nz

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DOMESTIC WINE PROMOTION

Why not a New Zealand wine week – or month? Jo Burzynska

ay marks National Wine Month in the UK. In New Zealand, we currently just have Alcohol Free February - no bad thing in itself, but given the huge growth in importance, quality and appreciation of wine in our country, the time appears ripe for us to start celebrating it too. “Make Time for Wine”, is the slogan embraced by this inaugural British initiative, spearheaded by the educational body, the Wine & Spirit Education Trust (WSET). Its objectives are to increase awareness of the wide variety of wines available in the market, encourage consumers to experiment with different wines and learn more about the subject, while engaging different groups of consumers. With our per capita consumption

“New Zealand wine is one of the global success stories for this country over the past two decades and many New Zealanders are intensely proud of the achievements of our growers and wineries in producing world class wines.” currently around 21 litres, we may not be drinking as much wine as the Brits – who imbibe over 28 litres - but we’ve been moving away from being a beer drinking nation to one that increasingly likes its wine, and better bottles too as the New Zealand palate becomes increasingly sophisticated. In the last two decades, the consumer’s choice has rapidly expanded, served by 550 new wineries, sourcing grapes from 27,000 more ha of vine-

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yards, with another large vintage currently being processed by the nation’s wineries. Promoting our natural product Behind this success, our wine industry has been struggling in recent years, due to oversupply, the global economic crisis and unfavourable exchange rates. While exports have become the most important channel for their products, having a New Zealand

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wine month here at home would surely help, and balance the numerous negative messages from anti-alcohol groups that lump this natural product from our land in with lesser alcoholic concoctions. “New Zealand wine is one of the global success stories for this country over the past two decades and many New Zealanders are intensely proud of the achievements of our growers and wineries in producing world class wines,” commented Philip Gregan, CEO of New Zealand Winegrowers. “The sector’s focus on quality is the single most important factor that will distance our wines from cheap alcoholic beverages that are the object of so many complaints.’ So is there any chance of a NewZealand wine week (or month -Ed)? “We have thought about such a development at various times, but for a variety of reasons it has not quite happened,” he said. The Brits have their wine month, and there’s even an English wine week, so surely it’s time for New Zealand to make time to celebrate our own wine.

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CHRISTCHURCH EARTHQUAKE

Local wine market outlets took major hit

Jo Burzynska

aking a break from netting the vines on their Port Hills vineyard, Tussock Hill’s Robin Woodsford and Julie Richards popped out for some lunch at a local tea room. Suddenly it “exploded apart” as the

February earthquake ripped through Christchurch. “There was major mayhem and panic,” recalled Richards. “Terrified people were pouring out of the supermarket next door as the ground kept

rumbling, the roads broke apart and water spouted up everywhere.” When they returned home to their estate, despite it being one of the closest to the Lyttelton epicentre, they were thankful to find that like many other of the region’s wineries, they had escaped relatively unscathed. However, as the dust settles on the catastrophe, it’s become clear for Canterbury’s wine sector, far more significant than any damage to property is the cracks it delivered to its local market where hospitality and tourism took a major hit. “Damage to infrastructure, while important, is not the primary concern to local growers,” noted Murray Irvine, president of Wines of Canterbury. “The biggest loss following the earthquake has been the loss of the Christchurch market.” As well as damaging individual businesses across the city, in decimating much of the CBD the earthquake effectively levelled Christchurch’s core entertainment areas. Many of the buildings housing bars, restaurants

The iconic Volcano Café in Lyttelton was damaged beyond repair and has now been demolished.

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and hotels are no more or on the demolition list, while those whose premises within the cordons that remain intact are unable to trade. Sad losses to the city’s dining scene have included Saggio di Vino, which was being rebuilt following substantial damage in September’s tremor, but finally succumbed in the February shake. Restaurant Schwass has been badly damaged, while Annie’s Wine Bar & Restaurant, along with iconic bar the Dux de Lux, have seen their leases terminated in the red stickered Arts Centre. Within wine retail, the future of Hemingway Fine Wines is in the balance. As well as sustaining significant damage to stock, the shop is currently inaccessible in being in the drop zone of the unstable Copthorne Hotel, while the soils beneath it could still be a significant issue in the future. Vino Fino is temporarily unable to trade from its premises. However, it’s back up and running online and hopes to be fully functional soon. Trading in a shaky market In the immediate aftermath of the quake, a survey of wine companies in the Canterbury/Waipara region found while only some had sustained dam-

age to stock and warehousing, most were suffering from loss of sales, cash flow difficulties and potential loss of payment of products supplied, given “a large slice of the market has simply disappeared”, according to the report submitted to New Zealand Winegrowers. “The Christchurch market was incredibly important to our vineyards and in some instances it represents up to 80% of their trade,” commented Irvine. “With so many wine outlets (restaurants, shops and markets) closed, many vineyards are having to re-examine their markets and move towards exporting, a whole new experience for many.” “Christchurch was very important to us and this has significantly affected our Christchurch sales,” acknowledged Greystone’s Angela Clifford. “We have seen things move to the suburbs and out of Christchurch, but it’s been no substitute.” “Then there’s been the double whammy of losing the Rugby World Cup and significant drop of international and national visitors through cellar doors, which have made for tough times,” she added. “Christchurch was massive for us

and we lost something like 40 accounts in the CBD, which is of course damaging” said Pegasus Bay’s Paul Donaldson. “However, there has been some compensation in sales to the accounts that are still open.” At Black Estate, this shift in business has meant that within a month of the quake its sales had stabilised. “We’re happy with sales in Christchurch due to increased patronage in Merivale, Sumner and the northern suburbs. It seems Christchurch is still eating out and drinking, just in different areas.” “What we’ve been seeing is transference,” agreed Bruce Robertson, Chief Executive of the Hospitality Association of New Zealand (HANZ), when commenting on the current state of the hospitality industry in Christchurch, where some suburban areas have seen their bars and restaurants swamped by patrons would have previously socialised in town. “The establishments that are open are doing extremely well. People are still eating and drinking out to the same extent,” he maintained. Back in March, suggestions were put forward for the establishment of a temporary entertainment hub, which would enable hundreds of quake-hit bars and eateries to reopen and allevi-

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Another Lyttelton outlet demolished

ate the pressure on the suburbs. It was envisaged that this would be at a site within the Four Avenues, housed in temporary structures such as tents or shipping containers and is currently waiting for the Ministry for Economic Development to confirm its funding. It’s far from being all doom and gloom, with bright spots starting to appear on the horizon. Waipara Winegrowers were unfortunately forced to cancel their annual food and wine celebration, which fell a week and a half after the earthquake. However, a new independent wine event is now in the offing, in the shape of a food and wine festival to be held in Hagley Park in December, encompassing the whole South Island. As the city’s hospitality industry gets back on its feet, the region’s wineries have been forced to explore new avenues. “Wines of Canterbury have

begun working on promotional plans to re-position our members in terms of the local market,” explained Irvine. “It is very important to the industry to get locals drinking local wines as being a way of helping Canterbury rebuild and enjoying the experience.” In Waipara, chairperson of Waipara Valley Winegrowers, Gwyn Williams also considers it time to take stock. “The earthquake has added to the pressures of supply, demand and profitability of businesses,” he said. “This is an opportunity for us to evaluate what we are doing as a region - a lot of very good grapes get grown here, but converting that into profitable business is the greatest challenge.” Now the region is getting over the initial shock of the disaster and processing its ramifications, the wine industry, like many other of its businesses and inhabitants are starting

to examine some difficult questions about the future. “The big concern for us is what happens to the people of Christchurch once the insurance money runs out?” asked Donaldson. “Will they still have jobs? Will they still have confidence to buy quality wine? Will there be many people left?” It’s too early to tell, but many here in Christchurch have been encouraged by the positivity that’s coursed through its broken streets in the aftermath of this terrible event, something that appears to have made those who have opted to stay feel even more committed to its recovery. For Woodsford and Richards, their vineyard went on to become a haven for many looking for a retreat. “The aroha is amazing as it flows about the city and amongst people,” they report. “It’s a great source of joy and comfort.”

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2011 VINTAGE REPORT

Supply and demand into better balance

A generally high quality vintage estimated to yield at least 310,000 tonnes coincides with a stabilized market demand that looks like restoring balance to the grape/ wine ratio. This is the preliminary assessment of Philip Gregan, CEO of New Zealand Winegrowers as this year’s vintage nears completion. We asked our major regional correspondents for wrap-up reports on Vintage 2011 in each of their areas. Auckland

Joelle Thomson There’s no shortage of superlatives that spring to winemaker’s mouths when it’s vintage time but in the greater Auckland and Northland regions right now, ‘good’ isn’t the first of them. “It was an interesting season,” says Robin Ransom from Ransom Wines in Matakana, an hour north of Auckland. “The season was defined by La Nina, which began in the last two

weekends of January and really defined the vintage from there. There was plenty of heat for ripeness accompanied by really moist soils, so while we got great ripeness in the fruit, it may end up being a tad dilute in the wines, given the moisture in the soil.” Overall there was no shortage of grapes this year in Matakana, says Ransom. “We had to dump a hell of a lot of Pinot Gris grapes. Malbec was up, Cabernet Sauvignon was about average, Cabernet Franc was up. There was no shortfall of fruit,” he says.

Compared to last year’s top quality, it will not be on par, however. “Last year was one out of the box. It was exceptional in every way and it would be very hard to match that, but having said that, I expect this will turn out to be a good average year. It’s a similar story, in quality terms, at Kumeu River in West Auckland. “It hasn’t been without its difficulties this year because we had quite a bit of moisture in February and there was a reasonable amount of sour rot around, although not much botrytis. We left a lot of grapes out in the vine-

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up with some pretty good quality stuff. The vintage is going to be a lot smaller than it would have been because of the damage from botrytis but it’s certainly not going to have the high alcohol we’ve had in other years. The flavours and the colour so far in the wines are really nicely balanced.” Gisborne

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It may not be a “stand out” vintage, but hard work and smart winemaking will result in some stunning wines from an extremely challenging season in Gisborne this year. Winemakers say the lack of sunlight, humidity and rain has made for difficult grape growing conditions, particularly with heavy downpours right in the thick of harvest. Gisborne Winegrowers chairman John Clarke said the weather had provided a “fair bit of frustration” for local growers. “It has slowed the ripening up and increased disease pressure but having said that, there’s been some good quality fruit. It still has to go through the winemaking process to

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yard, but because we hand-harvest everything, we’ve got the ability to do a great job with fruit selection,” explains Michael Brajkovich MW, Kumeu River winemaker. The downside was, he says, it was very slow getting the good quality grapes picked. In terms of quantity, last year he and the Brajkovich family only harvested half of their usual crop; about 220 odd tonnes, so this year’s pick of approximately 310 tonnes looks far more promising. “We’ve had a pretty good run in terms of quantity and quality over the past five years, so it’s a long term thing. It all evens out in the end.” Last year’s quality was outstanding due to a dry season and this year is not of that standard, says Brajkovich. “We think it’s pretty good, more Damaged fruit at Puriri Hills particularly for Chardonnay. The of fruit in terms of damage to it and reds were not quite as ripe as last year and the Pinot Gris came out very instead of being the early vintage we well but again not quite as intense as thought it would have been, it’s been last year, but I think it was better than later and is going to be a lot smaller.” Bad weather slowed down vintage 2009.” It was a different story in Auck- from mid-March. “The early season land’s southernmost wine region, was probably one of the best I’ve ever Clevedon, where Judy Fowler of Pu- seen, all the way through to mid-March riri Hills winery is down in quantity when all this rain started. We’ve been on last year and also not faring as well waiting and waiting and had to drop a with quality. “We’ve had to drop a lot lot of fruit, but we’re still going to end

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be crafted, so it’s not the end of the world. We’ll see some quality wines at the end of it.” Based on feedback from growers, the yield was slightly down on what had been predicted, he said. Indevin Gisborne winemaker Steve Voysey described this vintage as the most challenging since 2001 but said it would take a lot more to outshine the passion and effort of all involved. “It was a vintage where optimisation of blocks and flavours was the key. On-the-ground experience really made all the difference, tasting the grapes, knowing the block history and that all important local weather forecasting.” The light crops and very hot weather in January enabled the vines to deliver flavours early, although not a year for high alcohol wines, the balance, freshness and varietal intensity is there, Voysey said. The all-important sparkling Chardonnay and Pinot Noir harvest went without a hitch. “The wines are crisp, flinty with trademark lemon and red berry freshness. Pinot Gris has produced some fantastic texture and

Ross Chalmers and Mona Brown handpick Viognier during harvest at the Millton Vineyard and Winery. Photo by Rebecca Grunwell

spiced pear aromas, in many ways a better vintage for this variety than last year. Disease free fruit allowed the winemakers to exploit the flavoured juice close to the skins without the risk of off taints.” Voysey said table Chardonnay has also showing some great aromas and flavours in barrel.

Indevin Gisborne is the biggest producer in the region and operated 24 hours a day for most of harvest. The largest day saw 640 tonnes of grapes processed. Biodynamic and organic wines pioneer, James Millton of The Millton Vineyard and Winery agreed the whole season had been a challenge

Living the dream

he establishment of a production centre for sparkling wine has been a long-held dream of Tim Nowell-Usticke of Wineworks, and began coming to fruition with the establishment of a sparkling wine production facility in the Wineworks Marlborough plant last year. The carbonated wine that is able to be produced there is now also added to by the establishment of a pressure-tank farm at Wineworks Hawkes Bay. This enables in-tank secondary fermentation, providing the textural quality of secondaryfermented sparkling wines with the cost savings that are available through industrial economies of scale Mr Nowell-Usticke says that Wineworks vision is to establish a newly successful sector of the wine industry that is accessible to any New Zealand winery wishing to produce sparkling wine profitably. The secondary fermentation is carried out in pressure tanks, which are highly specialised automated stainless steel fermenting vessels, capable of retaining ferment pressures of up to 10 bar. The process is monitored by either the winemaker or by specialist staff guided by Evan Ward, whose experience of sparkling wine in New Zealand harks back to the days of the McWilliams Napier winery. The Wineworks laboratory, headed by Rachael Nimon, is fast becoming the nerve-centre of an expanding demand for sparkling wine, and as Rachael says, every day is busy when ferments are running all year round, and pressures are mounting inside and outside the tank! As the ferment finishes, crossflow filtration is undertaken before bottling.

tim@wineworks.co.nz

The new bottling line that has also been installed as part of this project is primarily designed to produce 750ml and 200ml bottles. The line was installed by Paul Botha and Andrew Condon, current and past Wineworks Production managers, both of whom have extensive experience in sparkling wine production. The special equipment on this line sees a huge increase in complexity over still wine, but the end result is, as Madame de Pompadour says, the only wine that leaves a woman beautiful after drinking it! Due to the establishment of these plants, New Zealand wineries who wish to enter this market on a commercial scale now have the production facilities available at Wineworks plants, through either carbonation (in Marlborough & Hawkes Bay), or a Charmat production facility (in Hawkes Bay).

J U N E / J U LY 2 0 11

A new ‘Sparkle’ for Wineworks Ltd Article by Ken Laurie. Ken is a Senior Project Engineer at Transfield Worley, Hastings Office and was the project engineer for the Wineworks Charmat Tank Farm Project. How are you adding a “sparkle” to your wine? Transfield Worley’s (TW) Food and Beverage group has recently completed the construction and commissioning of a new ‘Charmat’ sparkling wine processing facility at WineWorks in Hastings. The Charmat process is one which wine undergoes a secondary fermentation in large pressure vessels, before being bottled, under pressure. It has been many years since a Charmat facility of this magnitude has been installed in New Zealand and technology has moved on. The combination of TW’s extensive track record in industrial processing and over ten years in the wine industry made them the ideal company to execute this project The particular challenges facing the project team included; • Developing, with Wineworks, a project brief, budget and schedule for what is essentially a unique facility in NZ. • Importing internationally supplied process equipment. • Integrating complex process plant into an existing facility. Preparing, developing and agreeing a project “brief” prior to starting detailed design and procurement ensured that the critical project outcomes were identified and delivered. This guaranteed delivering a robust budget and schedule for an agreed project scope. It also made certain that possible future development

initiatives for the overall plant were considered when developing layouts and process flows. Importing pressure vessels into NZ has some unique challenges. They not only have to meet NZ seismic codes, but also must have specific certification in order to comply with government regulatory standards associated with their manufacture. TW has extensive experience in these aspects and worked closely with the supplier to ensure compliance was achieved at the minimum cost and with no time delays By mid October 2010 the facility was complete. It includes six 25,000 litre pressure vessels, refrigeration and other plant services including reticulated piping to the new filling machine in the adjacent building. The Charmat process is controlled by a touch screen system located close to the vessels with a secondary screen installed in the filling hall to monitor activities outside. The first batch of wine was processed in mid October ready for distribution for the Christmas sparkling wine market. The project was successfully delivered under budget and on time. Mr Nowell-Usticke, Managing Director of WineWorks, said “my decision to employ Transfield Worley as the project manager for this unique bit of infrastructure was a load off my mind that has delivered a well-engineered asset that the NZ industry can be proud of.”

Concept to Construction and Every Detail In Between It’s the subtleties you’ll appreciate in our process too. Transfield Worley is the premier provider of design and construction services to the New Zealand wine industry. Our experienced team of specialist engineers and designers have thorough working knowledge of wine making processes and techniques. Our food and beverage portfolio showcases design and development of high profile, world class facilities and the implementation of pragmatic production and maintenance related solutions into existing wineries - some gaining significant recognition internationally.

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from bud burst. “We’ve seen some of the worst and some of the best grapes. It’s a shame because we work so hard all year, and this rain can take away from the opportunities,” he said. “However every cloud has its silver linings – the Chardonnay is delicious with forthright acidity to balance the clear fruited flavours, all derived from cropping levels well below 30% of average, due to the bad flowering. Positive grape selection of hand harvested fruit within the Viognier has resulted in wines of amazing floral aromas and grand texture without the walloping alcohol levels we can achieve and enjoy in a normal year.” All single vineyard red varieties were declassified into Millton’s generic Crazy by Nature Cosmo Red range, but their Pinot Noir, on the other hand, was “very promising.” “These grapes were harvested more early in the already cool seasonal conditions which gave the resulting win.” Despite the challenges, Millton said their philosophy was to figure out how to work best with the environment rather than working against it. “We deal with the biology of growing as opposed to the chemistry. We don’t put on sprays that stop botrytis or mildew; we apply substances which assist in maximising the sunlight and improve the health of the vine.” Similar to 2001, 1995 and 1985, this year would not be a “stand out” but Mr Millton was pleased with their hand-harvested wines fermenting in the tanks. “Our grapes don’t all go out the gate, we’ve got to look after them and after a year’s time see what we’ve got. Nature gives us the tapestry, you just need to know where to put the threads,” he said. “We don’t see that these wines will be in need of over nurturing for long term ageing so we

focus more on their agreeability and enjoyment in the short term. In the current financial situation, it is a good formula to adopt.” Hawkes Bay

Mary Shanahan

Hawkes Bay wineries and growers have weathered a trying season but remain upbeat about maintaining the quality of the region’s wines. “It is going to test the mettle of winemakers,” says Maraekakaho Road grower Chris Howell. “However, given the care taken in the reserve grape blocks, Hawkes Bay’s premium wines will still be good.” The conflicted situation is giving the local industry cause for concern, however, about what messages may be going out and how these are likely to be received by wine buyers. Harvest is expected to be down 10 percent on the originally expected 44,000 to 45,000 tonnes because of decisions taken across the region not to pick sub-standard fruit. So the main challenge is going to be one of supply. A number of wine companies are going to come under pressure to meet customer orders and may be at risk of losing markets. The La Nina weather pattern delivered challenging conditions for much of the season. Hawke’s Bay’s woes included rain at flowering and high humidity in December, January and February. On some days, humidity levels reached well over 70 percent. Rainfall in January and March was well above average. That was followed by Hawkes Bay’s worst April in years with cold snaps and three times the month’s usual rainfall. In late April, warnings of a south-

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easterly front accompanied by very high intensity rainfall saw late varieties picked a little earlier than usual. The predictions played out -- starting on Anzac Day, the region was lashed by 74 hours of torrential rain. Because the Hawkes Bay wine region has many more micro-climates than most, the rain damage wasn’t evenly spread. As Grant Edmonds, chief winemaker at Sileni Estates, says, “some got away with it better than others”. Sileni’s new vineyard at Haumoana suffered, for example, but its other blocks benefitted from the warm spell that ran from Christmas to the beginning of February. “The flavours were set up pretty well and the acids were coming down and things were working well. The end result for us is that we’re not wildly unhappy. We took a bit of a bath with Chardonnay right when it was humid. It didn’t cope well with that, but everything else got off reasonably nicely.” Peter Robertson of Brookfields Vineyards says his company’s 20ha Ohiti vineyard, which produces 75-80% of the Napier winery’s fruit, is sheltered from rain-bearing easterlies. Brookfields picked its Chardonnay at 22 Brix, Cabernet Merlot at over 23 Brix and some good Syrah. The season’s earlier warm wet conditions triggered infections -- botrytis and, to a lesser, degree, downy mildew. Later, it was slipskin causing problems. Merlot and Chardonnay were the most affected and tonnages for these varieties are expected to be well down. However, Chris Howell says the decision not to harvest sub-standard fruit will have ensured quality has been maintained. “Wineries and growers were under pressure from the weather, but the decisions made not to harvest sub-standard fruit will have ensured quality is maintained.”

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Outstanding In Our Field

Wairarapa

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Wairarapa winemakers all agree this year’s vintage began earlier and was generally larger in size than last year. Both factors mean greater potential profitability for some of the country’s smallest wineries and lower alcohol levels in many of their wines. And both factors have winemakers pleased with the 2011 harvest. Richard Riddiford, of Palliser Estate Wines of Martinborough, says there were above average quantities of Pinot Noir and Pinot Gris while quantities of Sauvignon Blanc and Riesling were average. “Sugar levels were moderate and there was some rain during harvest but not sufficient to cause a problem,” Riddiford says. Phyll Pattie, of Ata Rangi Wines, says crop thinning and picking decisions this year were more important than usual. “In February, the crop and seed ripeness were very good so we were happy to proceed with what turned out to be a relatively early season for us, from start to finish,” Pattie says. “It was all over by Easter when we finished picking, which is really early for us. We’d normally be going with the Celebre components into May.” That said, the days were long. Due to 100% hand-picking of fruit for Ata Rangi, some days Pattie says they had 30 tonnes of fruit. “The grapes were riper at lower Brix levels than the Ata Rangi team are accustomed to seeing and Helen Masters made a lot of very smart picking decisions because she had the experience and knew how to deal with the rain when it came.” Nine km west of Martinborough at Te Muna, Larry McKenna says the 2011 vintage was very similar. “Our grapes were all very clean, not excessively ripe (23-24 Brix) with low acids and low pH, for a change,” he says. “It was quite a unique year. I find the grape skins often thicker at Te Muna and this year was no exception; they are thicker and firmer giving great colour and structure - very important for Escarpment wines.” Back in Martinborough at Te Kairanga, winemaker Wendy Potts says most of her grapes were in before the late rain following the long hot summer. “Crop levels were on the higher side compared to the past few years. Our Pinot Noir has great colour and we had lighter Brix than previous years. Part of this was due to earlier picking but mainly to the warm summer, which meant we could pick earlier with the flavour development there earlier than usual.” The last word goes to Martinborough Vineyards winemaker Paul Mason, who describes the 2011 harvest as the longest vintage ever. “It feels like it’s dragged on for ages. We started on about 20 March and we only just finished in the first week of May. Brix were lower, so alcohols will be lower, which is exciting. For me, the best wines will be split between our top Pinots, as we’ll be making some at 12.5 to 13% and Chardonnay.” It was a vintage of two halves, says Mason - “For us the good stuff will be very good and the average stuff very average.”

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Nelson

Neil Hodgson

After two reasonably straightforward vintages in 2009 and 2010, viticulturists and winemakers in the Nelson region earned their money this year. What was looking like an outstanding vintage in February and early March turned into a very good early vintage with plenty of challenges after the onset of regular rain events rain around Easter. Nelson Winegrowers Association chairman Mike Brown says that this is probably a year to follow individual vineyards rather than regions as quality will be totally dependent on how well wineries managed the vineyards, those with low to modest cropping and good canopy management will produce some great wines. He also noted that with the hot end to summer the balance between shade and exposure in the canopy was critical. “Those who had a slightly more leafy canopy, a lower crop and were able to harvest early will produce some fantastic wines”. “The ability to harvest early this year, on average about two weeks ahead of what we would normally see, meant most had largely avoided problems while others faced a few disease pressures. Botrytis became a problem in mid to late April although not on the scale it was in 2008, and some Pinot Noir crops had been affected by slip skin and acetobacter. ” he said. While harvest totals for the region are not available at this stage volumes appear to be closer to the 7740 tonnes picked in 2009 than the 5963 tonnes produced last year. With cropping levels generally well managed, and some late ripening vineyards going unpicked, the result is finished wine

volumes producers are happy to be carrying. Good flowering and fruit set conditions in November and December resulted in a well balanced crop across the region with the big surprise being outstanding volumes of Gewurztraminer. Chris Seifried says they have had their best crop ever of Gewurz and the finished product has fantastic lifted floral characters. As the largest producer in the region, Seifried Estate were very happy to have an early harvest. “Other than a half day of hand picking we had all of the fruit in before Easter and the onset of rain, the early season meant we had great fruit to process in the winery”. The biggest challenge in the Nelson region this year has been with Pinot Noir where slip skin was an issue for many, however selective hand harvesting or walking through the vineyard and dropping effected fruit before the machines moved in means the quality of the wines shouldn’t be compromised. Likewise, producers of cool climate style Merlot, Syrah and Dolcetto had mixed results. Jeff Marr from Golden Hills Estates says the Merlot and Dolcetto fruit was excellent and they decided to take the risk and let the Syrah (on an elevated sloping site) hang through the rain. Above average temperatures in April and early May, along with the more resilient nature of Syrah means the fruit is still in great condition and should be harvested by mid-May if the rain stops. “We would rather take the risk of no wine than harvest this variety early and compromise the reputation for quality we strive for” say Jeff. “Better no Syrah than sub-standard wine”. Organic and bio-dynamic producers have reported very few problems with fantastic January and February

growing conditions and the early season again proving the savior. Overall, the 2011 vintage in Nelson has been one of very good quality with sound volumes and plenty of rain derived issues to manage late in the season. Marlborough

Tessa Nicholson

Talk of an earlier than usual vintage didn’t take into account that cool weather can always hit Marlborough in March. Which is exactly what happened this year. The summer period created the perfect platform for the fruit, with long days of sunshine, very little rain and cooler nights. But as soon as daylight saving ended, the weather gods went into autumn mode and blasted the region with a strong southerly that brought snow to the hills and a threat of frost to outlying parts of the region. However those cold nights are just what Sauvignon Blanc grapes long for, in terms of dropping acid levels. And they certainly did their job well. Growers and winemakers have been enthusiastic about the quality of the fruit and the intensity of the flavours that have shown up this year. What’s more the majority of fruit across the board was picked at lower sugar levels than usual. Patrick Materman, chief winemaker for Brancott Estate, says the cool nights in March has a positive impact. “I like to see a decent hang time with fruit and those cooler nights gave us a longer growing season. But we were picking fruit on flavour which is the most important thing. We were picking on average at slightly lower sugar levels this year, some of the acids had dropped

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away earlier than usual, which means we have bright fresh flavours and nice crisp acidity.” To him, the standouts of 2011 will be Sauvignon Blanc and Pinot Gris, which have benefited the most from the weather conditions during vintage. “That long hang time gave intensity of flavour to those varieties.” Nick Lane, Cloudy Bay winemaker agrees saying it has been a year with challenges, but will yield fantastic rewards to those with judicious vineyard management. “It was a warm growing season which enabled flavour and phenolic ripeness at lower than average sugar levels. This opportunity to pick at lower sugar will result in intensely flavoured wines with more restrained alcohol levels.” He says Sauvignon Blanc developed potent flavours during the growing season, which were retained within the berry due to the slightly cooler than average end. Heather Davis from Summerhouse Wines says there was a lot of canopy management required during the season, as well as fruit thinning. That has lead to very clean fruit with the aromatics of Sauvignon Blanc, Riesling and Gewurztraminer coming in with intense flavours.

Allan Scott says the crop management had paid off across the region. “There was a lot of talk about massive bunch weights, but for us that didn’t actually eventuate. Sauvignon Blanc bunches were bigger, but everything else was quite modest. The fruit looked really good, we are very happy.” It appears the vintage will be much larger than last year, but the interesting thing about that, is no winery is complaining. Their tanks may be full – but many of them are grateful, given a lot of them have already sold out of the 2010 vintage. The rush may now be on to get the wine bottled and onto the market. Canterbury (including Waipara)

Jo Burzynska

A fecund fruit set and a welcome absence of frosts were positive features of this year’s vintage shared by Waipara and the wider Canterbury district. A spot too much rain and big berries created more challenges, but the region’s growers are emerging from the 2011 harvest largely pleased with the quality of what

they’ve picked. “There has been some good fruit harvested, but it’s been demanding on staff vineyards and wineries,” acknowledged Gwyn Williams, chairperson of Waipara Valley Winegrowers when summarising Waipara’s 2011 vintage. “Once again this end of the season shows up the management decisions that were made during the year.” “Frost was virtually absent in the early part of the season. Flowering was very good, while a little more rain than was required during the growing season lead to larger bunch weights and volume of fruit available for harvest than normal,” he explained. Like a number of other local winegrowers, Williams considered this made 2011 comparable with 2008, while early indications are that volumes are looking larger than normal. “It was great season leading up to vintage: hot, dry and windy, with no frost or fruit set issues” agreed Greystone’s Angela Clifford. “The season has presented us with the opportunity to make quite Burgundian style Pinot Noirs and Chardonnays, which have less muscle than those of the last couple of years, and more finesse and texture.”

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“Fantastic,” is how Paul Donaldson describes the conditions at vintage, with its warm days and cool nights. “There’s been a bit of rain recently, but really all that did for us was put a bit of ‘bot’ in the Riesling which we love,” he added, echoing others who predict it should be a good for year for the region’s noble Rieslings. Not everyone was so lucky. “We lost all out Riesling crop at Omihi Crossing from botrytis,” reported Tim and Edith

things slowed down after veraison, with ripening slow and steady. “Acids appear to be low this year, flavours have developed beautifully due to this long maturation and cooler night time temperatures,” she said. Despite spells of poor weather over harvest, she concluded: “All in all a good crop of very promising grapes.” In the Port Hills, Robin Woodsford and Julie Richards of Tussock Hill Vineyard are very pleased. “We har-

Neil Pattinson. “We managed to harvest without any real deterioration in fruit quality. For others it has been much of the same and while a few have been caught out with some of the late varietals the fruit that has been picked to date is by-in-large very good,” he said. “Fruit set was pretty even this year and with berry size larger than usual, severe bunch thinning was required, but this should be reflected in some stunning 2011 wines.” Central Otago

“Fruit set was pretty even this year and with berry size larger than usual, severe bunch thinning was required, but this should be reflected in some stunning 2011 wines.” Hull of Omihi Hills and Omihi Crossing. However, like others they noted that earlier picked varieties fared better: “It was an excellent harvest earlier on for Pinot Noir”. In Canterbury, reports vary across the different sub-regions. On the Plains, Langdale’s Valerie Saxton reported that most growers had not been affected by the touch of frost. After an early flowering and good fruit set,

vested on Easter Saturday and picked the best crop we have had, both in terms of quantity and quality thanks to a beautiful spring when we had the best flowering and fruit set ever,” they said. “Nice full well-formed bunches and Brix levels that ranged from 21 to 26.” On the Banks Peninsula, the weather around vintage proved more of a challenge, according to Crater Rim’s

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Max Marriott

At time of writing (early May), aside from the odd patch of late harvest desperately clinging to the vine, all fruit has come in from across the region. The majority of fruit from the Cromwell side of the Kawarau Gorge was in before Easter, with the very last fruit coming in from the cooler Gibbston in the first couple days of May. Weather was quite settled for the most part; harvest essentially spanning mid March until late April, with low rainfall and certainly no major rain events. Three consecutive, hard frosts after a spate of southerlies at

the end of April signalled the real end of harvest, as those with fruit yet to pick made accelerated arrangements. The outlook in February prior to harvest was rather gloomy as bunch weights ballooned, powdery mildew had taken hold and the onset of rot began. Yet, thanks to vigilant, ruthless sorting in the vineyard and a pleasing bunch weight stagnation, quality prospects have since improved markedly. Many are touting that 2011 will be a year for Central Otago whites. Some phenomenal flavours on the vine, particularly of the Chardonnay I saw, and winemakers have been very happy with the sugars, acids, ferment conditions and concentration. Pinot Noir hasnâ&#x20AC;&#x2122;t attracted quite the same response. Some variability, combined with rot missed in the vineyard and fruit lacking that super high intensity and concentration has necessitated altered handling methods in the winery. Less extraction, less time on skins and less new oak seems to be the order of the day. The result will be a vintage for Central Otago that sees its Pinot Noir perhaps more floral and prettier than its predecessors, with less body/weight and overt fruit.

Above: Frosty ice shards at Olssens Vineyard

A wasp seeking out the sugar in a botrytized Riesling berry.

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LONDON INTERNATIONAL WINE FAIR 2011

NZ wine still hot brand in UK David Cox and Charlotte Rushworth

f there was ever a year to make an impact at London International Wine Fair, this year was it! The size of the 2011 vintage looks like coming in at a record breaking high level but the sustained growth of the UK market means that there is a genuine opportunity for New Zealand wineries to seize the day and prove to UK buyers why it still makes sense to expand the New Zealand category. New Zealand wine has been growing at doubledigit levels for the last 24 months in the UK and we represent the fastest growing country of origin. Our growth (Nielsen MAT to end March 2011) is +16% and, deVisitors to the New Zealand stand at LIWF are reminded that we are hosting Rugby World Cup 2011. spite some recent discountIn this picture (from left), David Cox, NZW director Europe, Bruce Simpson of Ngati Ranana, and Philip ing; we still have the highest Gregan, CEO of NZW. average retail price in the Exhibitors vantage of participating on their own UK off-trade, at £6.02 per New wineries exhibiting in 2011 agent’s stands and this embraced leadbottle, against an average of £4.62 for all wine. Coupled with the excitement were Pasquale from Waitaki Valley ing producers such as Saint Clair, Withabout the forthcoming Rugby World and other wineries seeking UK repre- er Hills (including Lindauer), Waimea Cup and the continued interest in the sentation at the show included Glad- Estates, Seifried, Craggy Range, Grove country, the UK consumer shows no stone Vineyard and Tussock by Wool- Mill and Jackson Estate. sign of falling out of love with New laston. Additionally, we welcomed a Marcus Pickens of Wine Zealand wine and we are considered number of wineries who return to the Marlborough by the UK trade as a ‘hot brand’. We were pleased to welcome to the Those wineries that chose to take LIWF each year and support us and advantage of the New Zealand Wine- when Charlotte Rushworth, the events office (and the show) Marcus Pickgrowers (NZW) stand at the Fair were manager for Europe was checking our ens, general manager of Wine Marltruly delighted with the response and past records she was impressed to see borough who visited the UK as the dialogue that they were able to have that both Nobilo and Montana (Bran- inaugural winner of the NZ-UK Link with engaged trade buyers during the cott Estate) actually exhibited with us foundation business scholarship. The Fair and the feedback was excellent. In at the LIWF in 1987 which makes them scholarship was created to further the education and development of key infact, established and highly successful committed UK veterans! Other popular exhibitors includ- dustry professionals both in Marlborwineries such as Brancott Estate took a counter on the NZW stand as well ed; Allan Scott Family Winemakers, ough and in the UK with orientation as a comprehensive presence on their ARA, Framingham Wines, Giesen conducted in both countries. It was corporate Pernod Ricard stand and Wines, Marisco Vineyards, Mount Ri- Marcus’ first trip to London and his global wine communications manager, ley Wines, Mud House Wines, Staete packed UK schedule included interJim Robertson, expressed the view that Landt Vineyard and Villa Maria Estate. views with many of the UK trade me“we do believe that by exhibiting on Principals present on the stand includ- dia, visits to supermarket buyers (eg. the New Zealand stand as well as our ed Brent Marris, Ruud Maaasdam, Jeff Sainsbury’s) and various trade visits main stand we get to see and talk to an Clarke, John Buchanan, Christine Ker- to importers and agents who represent Marlborough wineries. We noted that entirely different, and very valuable, nohan, Allan Scott and Theo Giesen. Of course, a large number of New he also managed to fit in a test match profile of trade customer – to us it is a necessity to support NZW for this and Zealand wineries with an established at Lord’s! export business in the UK do take adMarcus offered these first impresother reasons”

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sions of the LIWF – “it is a well organised NZW team with great readiness for the winery representatives enabling them to just to walk to their stands and start doing business. The rugby-themed meeting and ‘chill-out’ space was great and, coupled with the terrific kapa haka guy doing his iconic Maori performances reminded me how much pull our culture can have if delivered well. Creating noise and excitement in a very busy environment really grabs attention. “It also struck me as how lucky we are to have a real message; so many other stands/generic bodies seemed to lack a story or quality proposition. We have an opportunity to play on our quality and value diversity now and energise the trade regarding our messaging around the 2011 vintage. This seemed to be well accepted by the media journalists that I spoke to, including Rosemary George MW and Gemma McKenna (Harpers new editor) and they seemed to be giving us every opportunity to succeed and this underpins the confidence many see in NZ wine”. Impressions from the Show As well as the impressions from the New Zealand stand, we gathered impressions from our friendly competitors at Wine Australia. Yvonne May, newly appointed director at Wine Australia has worked at LIWF in various roles for the past 29 years and remembers when the LIWF was held in two rooms of a department store in Kensington. Yvonne commented “I think we have all become more sophisticated in time management over the years. Producers now tie in appointments before they attend the show and actively seek out the growing number of pan-European press and trade buyers who are visiting. This year we have tried to engage a cross-section of visitors by organising a number of themed tastings focused regionally, stylistically and by feature varietals”. As well as other generic organisations, many peripheral suppliers exhibit at the show in order to cement customer relationships and launch new products. Gavin Brock from JF Hillebrand (NZW’s freight partner) visited LIWF for the first time and commented “all the Hillebrand supply chain supervisors from around the world are using the LIWF as a hub for our annual conference and to catch up with various customers. This is my first visit to LIWF and there really is nothing like it in New Zealand. I was amazed at the size of the show and the sheer scale and diversity of the stand designs and the complexity of the marketing efforts at the show”. Competition Results

As usual, results from the International Wine Challenge and Decanter World Wine Awards were announced at the show and it was extremely gratifying to see the best performance ever from New Zealand wineries in both competitions. In fact, Decanter magazine acknowledged our dominance of the Sauvignon Blanc varietal by issuing a press release which stated “New Zealand has cemented its position as one of the world’s best producers of

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Sauvignon Blanc in this year’s Decanter World Wine Awards, by scooping an impressive haul of 121 awards for its Sauvignon Blanc wines. The DWWA results, announced at the London International Wine Fair, saw 77% of all Sauvignon Blanc wines entered from New Zealand’s stunning vineyards coming away with a successful result. Not only did New Zealand fare well in the Sauvignon Blanc category, but also won a further 260 awards in other categories with 82% of New Zealand’s entered wines winning accolades”. Gold medal and Trophy winners at the Decanter World Wine Awards included the following: Akarua, Rua Pinot Noir, Bannockburn, Central Otago 2010 Church Road, Reserve Syrah, Hawke’s Bay 2008 Domain Road Vineyard, Pinot Noir, Bannockburn, Central Otago 2009 (including the Regional Trophy) Elephant Hill, Syrah, Te Awanga, Hawke’s Bay 2009 (including the Regional Trophy) Marisco Vineyards, A Sticky End Noble Sauvignon Blanc, Waihopai, Marlborough 2009 Matua Valley, Single Vineyard Pinot Noir, Bannockburn, Central Otago 2010 Rock Ferry, Late Harvest Riesling, Marlborough 2009 Seifried Estate, Winemakers Collection Sweet Agnes Riesling, Nelson 2010 (including winning the Sweet Wine Trophy for the 5th year running) Tinpot Hut, Gruner Veltliner, Marlborough 2010 Triplebank, Pinot Gris, Awatere Valley, Marlborough 2010 (including the Regional Trophy) Vavasour, Sauvignon Blanc, Awatere Valley, Marlborough 2010 (including the Regional Trophy)

Villa Maria, Cellar Selection Pinot Noir, Marlborough 2009 Vynfields, Single Estate Pinot Noir, Martinborough, Wairarapa 2009 Waimea Estates, Sauvignon Blanc, Nelson 2010 (including the Regional Trophy) Wild Rock, Sur Lie Pinot Gris, Central Otago 2010

In the International Wine Challenge, New Zealand was rated the highest-awarded country of origin with 87% of entries receiving an accolade. New Zealand was also produced the lowest fault level of any country of origin at 1.85% against a competition average of 5.8%. Yet more proof (if it was needed) of the quality levels of Brand New Zealand! IWC Gold Medal winners included the following; Bridge Pa Vineyard Reserve Syrah 2008 Elephant Hill Pinot Noir 2009 Framingham Classic Riesling 2009 Villa Maria Cellar Selection Pinot Noir 2009 Villa Maria Cellar Selection Syrah 2008 Villa Maria Single Vineyard Taylors Pass Chardonnay 2007 Fairleigh Estate Riesling 2010 Mills Reef Elspeth Trust Vineyard Syrah 2009 Roaring Meg Pinot Noir 2009 Nautilus Estate Marlborough Pinot Noir 2009

Man O’War Vineyards Dreadnought Syrah 2009 Man O’War Vineyards Valhalla Chardonnay 2009 Glazebrook Noble Harvest Riesling 2009 Oyster Bay Marlborough Chardonnay 2009 Brancott Estate Renwick Marlborourgh Sauvignon Gris 2010 Brancott Estate Showcase Series Sauvignon Gris 2010 Stanley Estates Sauvignon Blanc 2010 The Wine Society’s Exhibition Central Otago Pinot Noir 2009 (Craggy Range) Valli Pinot Noir 2008 Wycroft Pinot Noir 2009 Redwood Pass Marlborough Sauvignon Blanc 2010 (Vavasour Wines Ltd) Comment from David Cox “We always believe that the success of any LIWF Fair is measured by the subsequent concrete orders that our exhibitors pick up and we believe that these will forthcoming after the 2011 Fair. However, 2011 truly has been an exceptional year in terms of tangible recognition of our industry from the key commentators and our core goals of maintaining quality and retaining the prestige image of our industry is being accomplished. All participating New Zealand wineries are to be congratulated for their efforts, stamina and continued upbeat mentality in the current economic climate and we appreciate their support. “We know that the LIWF is an expensive commitment for our producers and we will constantly review its appropriateness and affordability, however, 2011 was a success and we were delighted with the response”, said David, NZW director, Europe.

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2011 ROMEO BRAGATO CONFERENCE

‘Back to profitability’ a timely theme

New Zealand Winegrowers has chosen a highly appropriate theme for this year’s Romeo Bragato Conference to be held in Auckland 25-27 August: “Back to Profitability”. Terry Dunleavy

his year’s conference, sponsored by Rabobank and held at the splendidly appointed Events Centre at Ellerslie Racecourse, should be a “must attend” for top decision makers in our sector, and any who think otherwise should ponder these two graphs, and resolve to be there at least for the first day, Thursday, 25th: We simply cannot go on allowing the continuing slippage of our export prices, or the inordinately high proportion of wine exported in bulk. Ponder these figures: Bulk exports: for year to April 2011,

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total bulk was 45.8 million litres (30% of export volumes), up 16% on the previous year to April 2010. Packaged exports: for same year, were 106.6 m litres (70% of export volumes), up 5.4% on previous year. Export value per litre: for year to March 2011 was $7.04 litre, down $0.42 on the previous year, but hopefully the month figure for last March at $7.71 up $1.67 on March 2010 and the highest monthly value since December 2009, is a sign that we have turned the corner. But even excluding bulk wine, the annual price to March 2011 is still down $0.26 on the previous year. There will be two opportunities on Day 1 of this year’s Bragato for discussion of what we need to do as a sector to get “back to profitability”: At 1.55 p.m. there will be a forum for sector leaders who will talk about their views on our future and direction, although the 20 minutes allowed for questions seems totally inadequate. Then at 5.50p.m. members of the Wine Institute of New Zealand will hold their annual general meeting, followed at 5.50p.m. by the AGM of the New Zealand Grape Growers Council. It is to be hoped that these

will be allocated to separate rooms, so that Wine Institute members will have more time to talk about restoration of profitability in their wine sales, because prices achieved by wineries determines the prices that they can afford to pay growers for grapes. This is the best chance each year that wineries get to consider the efficacy of their sector organisation, and the contribution made by their category representatives who sit on the board of New Zealand Winegrow-

ers (NZW). Winery people who are unhappy have no one to blame but themselves if they don’t. This is not to downplay the equal significance of grower attendance at the AGM of the Grape Growers Council, but the key to profitability for both wineries and growers is whatever the former can do to improve financial returns from sales of our wine. Another compelling reason to attend both will be, hopefully, results of the comprehensive survey of NZW

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members which has just been undertaken. At least a preliminary analysis of those results should be available by the time of the Bragato Conference, and will presumably receive some mention in the opening address of NZW chair, Stuart Smith. Following the chairman, representatives of the National and Labour Parties will present a Parliamentary update, which will be of special interest in this election year. Setting the scene for discussion about getting our sector back to profitability, will be keynote speaker, Peter McAtamney, principal of Wine Business Solutions, a Sydney-based consultancy, whose topic is: “The global wine scene and is it going to improve anytime soon?”. In 2003, Peter founded Wine BusiPeter McAtamney will speak on “The global ness Solutions, a multinational conwine scene and is it going to improve anytime sulting company specialising in the soon?”. wine industry. Peter has 26 years wine industry experience including part of the national marketing com11 years in global distribution man- mittee and an alternate board member agement, with board and advisory for NZW. He has been involved with board positions in Australian, New global strategy for some of the world’s Zealand, South African and Spanish most successful brands including Yelcompanies. He was a former manag- lowtail and Freixenet. For 8.5 years, Peter worked as ing director of publicly listed NZ Wine Company Ltd and a former chairman Southern Hemisphere regional manof Wine Marlborough. He has been aging director for the world’s largest

producer of sparkling wine, Freixenet and was responsible for their global business intelligence and strategic planning functions. He also worked in mergers in acquisitions during this time. Peter is an experienced communicator. He has studied marketing and strategy at Columbia University. He has taught strategy, marketing, sales management, services marketing and business culture at MBA level in the UTS graduate school. He has also run the Turnaround Management education program for the TMA Australia. After lunch on Day 1, the afternoon programme will begin with a sector leaders forum, followed by a short question time. Later that afternoon, the breakout forums will cover topics such as budgeting and cash flow, and financial and business planning; as well an update on research projects, and comparing operating costs of organic and sustainable vineyards. Day 2, Friday, will cover a range of practical topics, of which the highlight will be the 2011 Bragato Address by Professor James Kennedy, chair of the Department of Viticulture & Enology, at California State University, Fresno. Dr Kennedy is most widely recog-

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nized for his research on improving understanding of grape and wine tannin chemistry, with the primary goal being the improvement of red wine astringency quality. Dr Kennedy has published extensively as an author or co-author in peer-reviewed journals, grape and wine industry publications, and proceedings. He has contributed numerous book chapters on grape and wine phenolic chemistry and has coedited a book on the chemistry of red wine colour. Dr Kennedy received his Bachelor’s degree in Chemistry and his Ph.D. in Agricultural and Environmental Chemistry, both from the University of California, Davis, and has worked in the wine industry (Ridge Vineyards). After receiving his PhD, Dr Kennedy conducted postdoctoral research on grape and wine phenolic chemistry at the University of AdProfessor James Kennedy will deliver the elaide in South Australia before be2011 Bragato Address coming a faculty member at Oregon State University where he was instru- and Director at Fresno State. He is a mental in developing the Enology and Fulbright Scholarship recipient and Viticulture option in their Food Sci- has conducted research at the Unience program. Upon leaving Oregon versity of Bordeaux. In recognition State University, Dr Kennedy worked of his research accomplishments, the at the Australian Wine Research In- American Chemical Society-Division stitute as their Research Manager for of Agricultural and Food Chemistry Chemistry before becoming Chair awarded Dr Kennedy with its Young

Scientist Award in 2008. He serves as an associate editor for the American Journal of Enology and Viticulture and is a contributing editor for Practical Winery and Vineyard. In conjunction with the conference will be the 2011 Romeo Bragato Wine Awards, sponsored again b y O-I New Zealand, results of which will be announced by Oliver Masters, chair of judges just prior to lunch on Day 1, with the trophy winners announced at the Bragato Dinner in the Ellerslie Events Centre on Saturday evening, to be emceed by entertainer Jackie Clarke. The usual Bragato Wine Awards Tasting will be held on Saturday at Villa Maria Estate, Mangere, which will be concurrently the venue for the finals of the 2011 Silver Secateurs competition, and the national finals of the Markhams Young Viticulturist of the Year competition. A wide range of suppliers of equipment and services will be on display at the Ellerslie Events Centre during the first two days. • Contact for conference arrangements: Karen McLean, Attend Limited, P O Box 12097, Ahuriri, Napier 4144 tel 06 833 7440, fax 06 833 7447, cell 027 233 6353

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Nicola Manzan

THE GrafTEd GrapEvinE

2011 Italian Bragato exchange scholar

nOW TaKinG GrafTEd vinE

This year’s Italian Bragato exchange scholar, Nicola Manzan, will be touring New Zealand’s wine regions and attending the Bragato Conference in August. From Oderzo, a small town in the province of Treviso and about 50kms from Venice, Nicola started studying at the oenology school in Conegliano in 2006 – the year the school celebrated the 130th anniversary of its founding. He says he’s thrilled to have been chosen for the scholarship, established in 2003 and co-sponsored by EIT and the Rotary Club of Taradale to foster an ongoing link between the Scuola di Viticoltura di Conegliano – where the father of New Zealand viticulture Romeo Bragato studied – and EIT. Excited and also a bit nervous thinking about what awaits him in New Zealand, Nicola believes his monthlong experience will be the best way of getting to know New Zealand’s people, lifestyle, culture and more specifically its viticulture. It was holidaying in Tuscany in 2006 that triggered his passion for oenology and viticulture. Nicola was most impressed by the quality of winegrowing and winemaking techniques he saw, particularly in the Chianti Classico area. While his father Eugenio works in a local furniture factory, his mother Patrizia was born in Australia to Italian parents. Living in Australia for 17 years before returning to Italy, she speaks English very well. Nicola says the Bragato scholarship is an opportunity for improving his own English and extending his horizons. “And why not – I may decide to move to this country to live and work some time in the future!”

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THE CAMPBELL COLUMN

What wine writers really want In this issue we begin a regular column by New Zealand’s best known wine commentator, Bob Campbell MW.

esterday I attended a one-day tasting of 50-60 wines for invited wine critics and the wine trade. I arrived at the end of the day and it was clear from the relatively full bottles that no more than half-a-dozen people had preceded me. I have great sympathy for wine marketers who struggle to get critics to sample their new release wines let alone gain a few column inches of praise. The fact is that there are a lot of wines and a relatively small number of critics. The second fact is that many producers don’t do a good job at getting the message across. What do you have to do to get the attention of the wine press? I surveyed eleven of my fellow wine scribes and asked them just that. Here are the results. What’s the best time and place for a tasting? About half preferred the winemaker to come to their home with onethird wanting dinner while a quarter opted for lunch. What information with samples? Prices, release date and availability and technical data were demanded by all. A few wanted photographs and (curiously) tasting notes. I can never fathom why anyone would want tasting notes if they are going to taste the wine. Do you use winery websites? Frequently said eight, occasionally reported the rest. Do you want to receive press releases without samples? Four said no, while the rest said yes. That’s a fairly inconclusive response but it does offer a valuable insight: Different wine writers have different needs. One size certainly does not fit all. You may not be getting the best value for your marketing dollar when you invite all of the wine press to join you at a restaurant or pay for them to visit your winery. Here’s an example. I write for four local magazines and a number of offshore titles. Most of my articles are

based on the wines I taste. I can occasionally write a feature but these tend to be on a region or grape variety and don’t focus on a single winery. I’m time poor and cannot justify spending an afternoon at a restaurant tasting a handful of wines when I can do the same job at home in 30 minutes. Send me samples and if you want to update me on winery news drop by with the wines so we can chat as I taste them. I do write a couple of “wine business” pieces. If you think you might have some information that I could use, send me an email – it will be filed in a “wine news” folder and accessed when I’m ready to write the column. It’s a different kettle of fish with a critic who writes a weekly column. They are desperate for news although, Bob Campbell MW like me, they’re often a bit strapped for time. Familiarise yourself with their writing and look for opportunities to provide them with a storyline. Now consider the retired wine buff who writes a column for a hobby. They may have all the time in the world and be enormously grateful when you invite them to lunch or dinner. When I go fishing I target a particular species rather than trying to use hybrid gear that might catch a range of different fishes. It’s far more effective. The first thing you need to do is identify your target or targets. That involves identifying the key publications that will give you the best exposure. Become familiar with the writing style and consider the best way to make an effective approach. For me it might mean a quick visit with samples while another writer might appreciate a chance to visit your winery and vineyards. You can of course put a sec-

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ond rod in the water by sending samples (with prices, and availability) to the next layer of key wine writers. Press releases are a low cost way of getting the message across to writers, distributors, restaurateurs and retailers but make sure you’ve got something worthwhile to say. I’m always interested to know when you’ve won a major medal award but am less excited when I learn you’ve appointed a new agent in Helsinki. When you get a good review tell the world about it. Websites, email newsletters (everyone should use this powerful vehicle for generating sales from cellar door customers) and press releases are cost-effective ways of spreading the word. Don’t restrict your public relations effort to the wine press – the general press might be harder to crack but when they do feature a vintage story, wine show or export success the response may surprise you.

PRIZE-WINNING RESEARCH

Nature in vineyards wins inaugural Jackson prize

he article below was the winning contribution for the inaugural David Jackson prize, which is awarded to any student at Lincoln University carrying out research in the broad area of wine which shows both innovation and academic rigour. The award honours its namesake, Dr David Jackson, who carried out pioneering work demonstrating what could be achieved in the South Island’s cool climate. His research at Lincoln was critical in unraveling key climate factors for balance between vegetative and fruit growth in Canterbury. He also helped establish New Zealand’s first tertiary-level qualification in viticulture and wine science. This year’s winner was Jean Tompkins, who won the award for her doctoral research which explored the beneficial contribution native plants and

biodiversity can make to New Zealand grape and wine production. The work was part of the now well-known North Canterbury “Greening Waipara” project (http://bioprotection.org.nz/ greening-waipara). The $1500 prize for the award was presented at a dinner in Christchurch and supported by the Canterbury and Waipara winegrowers groups. Title of the winning article: Enhancing nature’s services in vineyards: how native biodiversity can contribute to the sustainability of the wine sector Introduction The use of native plants to provide both ecological and economic value to viticulture is a new endeavour. No other studies have assessed the specific contributions that these native plant

Dr David Jackson

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species make toward nature’s (ecosystem) services Plant species Common name Natural distribution such as conservation, eco-tourism, biological control Central & southern North Island and of pests, weed suppression or soil health within widespread east of the Main Divide in Acaena inermis the often heavily modified vineyard environment. (Rosaceae) Bidibid the South Island Leptinella dioica Such services are vital to maintain and improve the (Asteraceae) Shore cotula North, South and Stewart Islands productivity of agricultural systems and to reduce Muehlenbeckia reliance on fossil-fuel-based inputs such as synthetic axillaris Creeping fertilisers, herbicides and insecticides. (Polygonaceae) pohuehue Lower North Island and South Island To investigate the practicalities and benefits of Table 1 Native plant species which demonstrated greatest growth and establishing native plants within a vineyard, a trial survival in the vineyard. consisting of fourteen native plant species was undertaken in North Canterbury. Plants selected for the trial had a low growth form (510cm in height- requiring no mowing), floral resources of nectar and pollen and a tolerance to frost and drought. Each species was assessed for its growth and survival, ability to suppress weeds, provision of shelter and other resources to natural enemies and its effects on vineyard soil, including moisture, nutrients and microbial activity. Laboratory research looked at the risk of leafrollers (a vineyard pest) utilising these native groundcovers and also investigated the use of the plants’ floral resources by beneficial parasitic wasps. Implications for the wine sector During the last decade the New Zealand wine industry’s positioning statement was “New Zealand wine; the riches of a clean Figure 1 Percentage weed cover observed within a 0.2m2 quadrant placed over green land”. Since then it has evolved into one the different treatments (different letters indicate significant differences between promoting “Pure Discovery”. Both are driven treatments). by the focus of the industry to meet market demands for an opportunity to satisfy these consumer demands and high quality wine produced using sustainable practices maintain the competitiveness of the New Zealand wine (New Zealand Winegrowers Annual Report, 2009). The sector both at home and abroad. incorporation of native New Zealand plants within vineyards to provide ecosystem services which improve Research findings Which native plant species are best? vineyard sustainability, offers the industry an opportunity Depending on specific vineyard conditions, different to maintain that ‘clean green’ claim. Such action would aid the restoration of native flora in Canterbury, which as a native plant species will be suitable at different properties. region has the lowest native vegetation cover in the country For instance water, weed and pest management requirements will vary between vineyards making some native plants (MfE 2007). A growing awareness of environmental issues in more suitable than others. Ideally the plant species occurring markets is leading to increased demand for ‘green’ products naturally in your area should be used; this will make them (Campbell 1999) while recent work has shown that there more tolerant to local conditions and ensure their natural exists a significant demand for sustainably produced wine ranges are maintained. The following findings relate to three in New Zealand (Forbes et al. 2009). The deployment of native species which had the greatest growth and survival at native New Zealand plants within vineyards thus presents the Waipara trial site; these are listed in Table 1 (above).

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Weed suppression by native plants After two years the native plants listed above were able to suppress weeds (Figure 1) by forming a dense cover beneath the vines; eventually this will reduce the need for herbicide applications beneath the vines. If weed pressure is not high, a good cover can be achieved with moderate effort, although hand weeding and/or spot-spraying of a herbicide, using a backpack sprayer will be required to get the native plants established. How the native plants may improve pest control in vineyards Natural enemies on the native plants include ladybirds, spiders, earwigs, lacewings and parasitic wasps. During flowering a considerable number of wasps from a family known to Ladybird on Leptinella dioica parasitise leafroller (Shore cotula). larvae (Braconidae: Dolichogenidea spp.) were seen taking nectar from M. axillaris. This indicates that this native plant species could increase the abundance, longevity and indeed parasitism rates of the parasitic wasp that attacks leafrollers. Summer and winter sampling revealed higher diversity and abundance of invertebrates compared to bare earth or the rye grass inter-rows (Figure 2). March

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Figure 2 Mean number of spiders present in the different groundcovers in January, March and August (different letters indicate significant differences between treatments within each month).

and August showed significantly more spiders in certain native plant groundcovers than compared with grass or bare earth areas. Spiders are key predators of light brown apple moth larvae and will disperse into the vine canopy in search of prey. Could the native plants host pest leafrollers? Leafrollers have a wide host range, and may be capable of utilising the native plants put into the vineyard. However, when tested in the laboratory, only a low proportion of larvae successfully reached maturity on the native vegetation (Figure 3). They also showed a significant preference for grape leaf over the native plants or buckwheat (a non-native plant currently used by grape growers to provide nectar to

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beneficial insects) (Figure 4). The use of the native plantsâ&#x20AC;&#x2122; floral resources by leafroller adults was also tested in the laboratory where results showed that no significant benefit was gained by the moth when given native plant flowers compared to water only (Figure 5). These results indicate that the addition of these native plant species is unlikely to enhance leafroller populations in vineyards. Do the native plants benefit natural enemies of pests? Two of the native plants, bidibid and creeping pohuehue, were able to be tested in the laboratory with parasitic wasps; both of these flowering species significantly enhanced the lifespan of the wasp compared to water only (Figure 6). Although the wasp species used in the laboratory (Diadegma semiclausum (Ichneumonidae)) was not that which attacks leafrollers it is likely that a similar enhancement of longevity would occur with the smaller vineyard wasp. How do the native plants effect soil moisture, nutrients and microbial activity? Soil moisture levels overall were higher under native plants compared to bare earth areas; however moisture

Figure 3 Percentage of leafroller caterpillars successfully reaching maturity on the Â different native plants

Figure 4 Percentage of leafroller caterpillers that preferred each plant species.

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Figure 5 Mean longevity of leafroller adults when given flowers from the native plant species or only water (bars sharing the same letter indicate no significant differences between treatments).

Figure 6 Mean longevity of female parasitic wasps given either water only or flowers from a native plant species (different letters indicate significant differences between treatments).

measurements varied widely making the differences between treatments not significant. Considering all of the native plant species are shallow rooting, competition with vines for soil moisture is likely to be limited. The native groundcovers are acting as a living mulch reducing runoff while improving soil aggregation and porosity due to their root structure and exudates. Even though the trial has been running for only two years signs of improved microbial activity are evident (Figure 7), and although tests for soil organic carbon did not show any differences, this will likely change as leaf litter from the native plants accumulate and contribute to the soils organic matter layer. The practicalities: cost and maintenance Establishing native groundcovers within a vineyard requires an investment of both time and finances. It is thus suggested growers begin with a small area of the vineyard to determine if these requirements are acceptable and, if so, to then make further expansion of the native groundcover plantings. Purchasing native groundcovers can be costly ($2-$6/plant) making propagating your own an option. This can be done in consultation with local native nurseries who can advise on best practice. Cuttings from plants initially purchased or grown can be transplanted across the vineyard. This will be a slow process requiring time and effort. Weed management at the 1ha trial site of North Canterbury consisted of hand weeding and applying herbicide with a backpack sprayer. With 2.3 meter rows and a 0.8 meter strip this accrued the following weed

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management costs(ha/yr): herbicide-3 applications ($21), labour-3 backpack applications ($450), hand-weeding labour ($140): Total weed management cost(ha/yr): $611. These costs will vary depending on the weed pressure of specific sites.

Figure 7 Mean soil microbial activity, sampled from 1-5cm beneath each treatment (different letters indicate significant differences between treatments).

Further considerations It is likely that native plant species other than those tested in North Canterbury would be suitable to establish beneath grapevines. Consequently growers are encouraged to discuss the conditions of their vineyard with local native nurseries who may suggest species to trial. Ideally species whose natural range includes that of the vineyard should be used. Top left is cover crop Anaphalioides bellidoides. Other pictures shows a ground cover species that is comprehensive and adaptable is Acaena inermis Hook f (Roseacea, aka bidibid) seen here in natural purplish colour morphs, well known in the Waipara Valley.

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INDUSTRY TRAINING

Skills training returns 5.7 times its cost

(This is the second of a series of articles provided to us by the Nelson/Marlborough regional office of the New Zealand Horticultural Industry Training Organisation [ITO] about its programme to enable vineyard owners to up-skill their own staff on their own properties).

recent study has demonstrated how a dollar value can be shown against the cost of training in the viticulture industry. It shows a benefit of 5.7 times the cost of training, on an annual basis. The report focussed on skills training using Sauvignon Blanc in Marlborough as a case study. It showed that as performance increased following training there are clear financial gains. These equate to $4,078/ha benefit of training for each trainee, based on 2009 figures. Based on MAF Viticulture monitoring figures of 7.8ha each full time equivalent employee, this would

equate to a total benefit of $31,811 per employee. Three sectors of horticulture – viticulture, pipfruit and kiwifruit - were studied to look for value-added benefits from training. This work has expanded on original studies by the Agriculture ITO in the farming sector, and the Horticulture ITO has refined it to suit our industry. Key to the original Agriculture ITO findings is the principle that a “partnership between training and management is required for a high impact learning approach.” What this means in plain English is to get the best results from skills training

management needs to be working in with the trainee. Too often managers have a “handsoff approach to training and they hand responsibility to an external trainer”. Research clearly shows that this approach “is not likely to generate a high return from investment in training.” Partnership for success Skills-based training with the Horticulture ITO is not dominated by the classroom environment or computerbased learning. Its success lies in the partnership between the workplace assessor, the trainee and the training advisor. The workplace assessor (who is

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usually the supervisor or manager) is clearly the best person to know about a trainee’s skills. That also provides a close link with management, which as the research shows, is required for a high impact learning approach.” The training advisor provides the link between the workplace assessor and the trainee. Their role is to identify training needs within the workplace, linking it with unit standards to be achieved over that period. Their role also includes assistance to the workplace assessor in the assessment process, this is to ensure that assessment is valid from one workplace to another. The study looked at the vineyard skills of pruning, pest and disease management, canopy management and harvesting by hand and machine. We have seen the financial benefit of 5.7 times the cost of training for these skills, but there were many other benefits besides financial. Some key findings generated are: Viticulture employers believe that industry training provides good value both at industry level and at vineyard level. Employers have identified three critical factors that are needed to

aligns with the principle of a “partnership between training and management being required for a high impact learning approach.” The three most highly rated benefits of training for viticulture employees were: “training makes my job more interesting.” “I can do a wider range of tasks.” Viticulture employers believe “Training provides the theory behind the practice.” that industry training provides In general, employees were good value both at industry very happy with their training level and at vineyard level. scheme. It is interesting to note that employees did not see the linkage between training, qualifitraining very highly for skill acquisi- cations and remuneration as a major “benefit” of training. The report sugtion. Trainees do rate highly the impor- gests there may be an opportunity to tance of safety and equipment train- identify and demonstrate that linkage to help maintain trainee commitment ing. Trainees in viticulture valued hav- to achieving qualifications. Overall, training in the workplace ing an individual training plan much higher than those in kiwifruit and not only provides a qualification to the pipfruit. The Horticulture ITO uses individual(s), it improves moral, inindividual training plans with all their creases workforce stability, lifting the trainees rather than a set curriculum. game of the workplace assessors and This links the trainee’s needs with ultimately increases production and company needs, which obviously returns of the business. achieve ‘great results’ from training. They are: Motivation of the trainee. The support from the manager to coach, mentor and supervise. Effective leadership, a good workplace culture and organisation in the workplace. Trainees rate on-job and practical

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?? PRODUCTS & SERVICES

Velcorin introduces cold sterilisation technology With advances in technology and the development of the wine making process, the levels of SO2 used throughout the whole wine making process are considerably lower today than they have been in the past. Synergies between Velcorin® and SO2 Velcorin®, chemically dimethyl dicarbonate (DMDC), is a cold sterilizing agent, which has been approved in the USA, Europe, New Zealand and most other countries for the use in wine. It is applied up to 200 mg/L in wine. It enters the cells of the micro organisms and inactivates enzymes, which leads to a secure destruction of the cell. After Velcorin® is added to the wine, it hydrolyzes quickly into small amounts of methanol and carbon dioxide, without influencing the taste or colour of the wine and also without leaving a carbonisation effect. Velcorin® is suitable for all kinds of packaging, from traditional glass bottles to bag-in-box. Furthermore, Velcorin® can also be used on a large scale to stabilize bulk wine. Velcorin® inactivates micro organisms in wine, especially those that are hard to control by SO2. Velcorin is highly effective against yeast where SO2 is more effective against bacteria. For example, tests have shown that at only 30mg/L Velcorin® is needed to be effective against Saccharomyces cerevisiae and 120 mg/L Velcorin® against Saccharomyces bailii. SO2 prevents wine from oxidation, removes unpleasant

aroma substances and has a slight stabilizing effect. SO2 in its “free” form has a microbistatic effect and is especially effective against malolactic bacteria, but it has limited efficacy against yeasts, e.g. Saccharomyes bailii. This clear separation of responsibilities between SO2 and Velcorin® enables the winemaker to use both substances in a more targeted way and to achieve wines of a higher quality and security. Outlook The use of Velcorin® in wineries and wine bottling facilities is used in a targeted manner to strengthen the quality assurance process. For this purpose the required dosage of Velcorin® is adjusted accordingly to the type of winery, the desired SO2-level, the filtration parameters as well as to other defined weak spots. This leads to an optimization of Velcorin®, resulting in a more efficient use of it. This is supported by long-term experience as well as scientific research with well-known institutes such as the Höhere Bundeslehranstalt Klosterneuburg (Austria). Velcorin is approved for use in alcoholic and non-alcoholic wine, mixed wine beverages, aromatized wines, ciders as well as fruit wines and alcohol reduced wines. In March 2011 Velcorin® was reclassified by FSANZ as a processing aid – Food Standard 1.3.3 (19). This means that when used in beverages, Velcorin does not require labelling as a preservative, as was previously required.

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deep growth of roots and avoiding water stagnation. Lower centre of gravity improving frontal and side stability on slopes. The rubber tracks are specially designed for working on slopes. Steering: Four independent tracks mounted on articulated chassis is the ultimate design, allowing no ground surface damage on turns, and has an ultra tight turning radius. Comfort: Maximum stability working on irregular ground, ensuring better performance with many implements like vine trimmers, binders and pruners. Reversible driving console allows the operator face the three point linkage if required, ideal for mowing, vine trimming and forklift type work. A fully enclosed compact air-conditioned cab is ideal for crop spraying with activated carbon filter.

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New stabilisation technology New and alternative technologies that address water, energy consumption and sustainability, together with operational benefits, are increasingly being adopted by wineries. One such technology is the Della Toffola Polar System, which was trialled in New Zealand with strong results. An inline continuous tartrate stabilisation system, its advantages include: On demand technology – wines can be stabilised as required; Stabilisation process can be effected within 1 day – not over many weeks; Reduced Power (kW) requirement to stabilise wines; Reduced wine losses; Decreased winery refrigeration requirement; Reduced water use for wash downs; and Reduces requirement to treat waste water high in potassium.

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Additional operational savings are captured through: a decreased tank footprint and infrastructure, containing stabilisation in a single location, a reduction in laboratory testing time and lower labour inputs – including less tank wash down and cellar work. Importantly, wine quality is also enhanced. This is achieved via the reduced wine movements, improved consistency (as the Polar System has a controlled end point), wines are not over stabilised and there is reduced oxygen pick. The white wine trial resulted in wine stabilised at -4°C, average flow rates of 8,500L/hr and less than 0.2% waste product. Red wine trials achieved wine stabilisation at -2°C, average flow rates of 7,000L/hr and less than 0.2% waste product. In both trials, there was no seeding requirement, with full wine scans and organoleptic analysis conducted. Regarding the power requirement, there was a 70% saving in power draw compared to the traditional cold stabilisation process. The trials showed an average of 4.3kW hour/kL – the larger the batches the greater the energy savings. The inline Polar System features a heat exchanger, tartrate dosing tank, scraper surface chiller, crystaliser and earth filter or hydrocyclone/microfilter, all controlled by touch screen PLC programming. Della Toffola has a number of models on offer, to meet the varying requirements – from a maximum production capacity of 1,000 L/Hr to 20,000 L/Hr.

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Receiving bin magnets effective The engineering manager of a leading New Zealand winery in Marlborough was introduced to Aurora’s receivable bin Galaxy™ magnetic separator by visiting a another winery which had already invested Aurora’s receivable bin magnets for their process line. He was informed as to the magnet’s capabilities and after observation, his comment was - “Unbelievable – there was half a bucket of debris – nails, staples, wire, etc. accumulated in just one day! Certainly capex well spent.” He then contacted Aurora and request a proposal on a similar concept for his process lines. In response to his request for a proposal, Aurora offered the Galaxy receivable bin magnetic separator to suit his process line. This system consists of a number of high strength, 10,000 Gauss, magnetic bars of large diameter attached to a supplied spine adjusted to suit each application. The bars are set under the discharge of the receivable bin auger at a desired angle of 45° to avoid product bridging or build-up. The grapes flow over and through the magnetic bars providing maximum coverage and separation efficiency. Since the magnetic bars have a high strength of 10,000 Gauss, they attract and retain metallic contamination from staples to work-hardened stainless steel. The bar style magnetic separators provide efficient and effective product coverage and are more suited than the plate magnets available as the contaminants are forced by the product flow to the underside of the magnetic bars, withdrawn from the product flow and hence are restricted from re-entering the process line. The winery confirmed the order and got the magnets installed in time for their vintage. Not only have these magnetic separators saved the winery a lot of money, they have prevented damage to their pumps, de-stemmer, presses and other equipment, minimized downtime related to costly equipment repairs and replacements and provided peace of mind. As a result of the obvious success of the Galaxy magnetic separators in the winery’s process line, they have installed receivable bin magnets throughout their entire intake area.

J U N E / J U LY 2 0 11

Merger enhances lab proficiency testing services Earlier this year, AsureQuality merged its Proficiency business unit with LabChek (Proficiency Services Ltd) to form a new company Global Proficiency, supplying both the domestic and the international market with a world-class proficiency capability. Goals of the merger are to strengthen the company’s position as a world leader in proficiency testing (PT) services. The merger will benefit existing and new customers through improved accuracy of PT assessments, and will ensure specialist competencies within each programme are further enhanced. Tony Egan, CEO for AsureQuality, said the synergies between the two businesses are significant and that the decision to merge the two companies was largely driven by opportunities for further growth in international markets. “Global Proficiency will now have the combined expertise and data of two highly respected independent proficiency testing companies, capable of offering specialist proficiency programmes to the rest of the world.

Both AsureQuality and LabChek have technically supported the New Zealand laboratory market with leading PT schemes and reference materials, and can now collectively work to compete for and grow work in the global arena.” Joanne Bedford, manager/director – operations for LabChek, and now a director of Global Proficiency, believes the service the new company will offer will significantly benefit existing clients. “Global Proficiency will not only continue to provide the highest standards of accuracy and confidentiality, but will also offer an advanced capability to ensure the designs and operations of our schemes are aligned to the needs of our current participating laboratories. Both the merging businesses can leverage off the other’s expertise to provide even better benchmarking of data and methods,” says Joanne. “Our ability to compete internationally will largely depend on our reputation to supply the domestic market to a world-class standard.

J U N E / J U LY 2 0 11

Both AsureQuality and LabChek have proven their commitment to the New Zealand market and together can confidently take Global Proficiency to the rest of the world.” Inter-laboratory PT schemes provide laboratories with independent assurance of the accuracy and reliability of their test results. Since 1999 LabChek has supplied a range of PT schemes and reference materials, now supplying more than 250 laboratories in 23 countries, and its quality system is accredited to ISO/IEC 17043:2010 - the internationally-recognised standard for providers of proficiency testing programmes. AsureQuality provides food safety and biosecurity services to the food and primary production sectors, and carries out food quality and safety testing for producers, processors and competent authorities around the world. It has a network of laboratories spread across Australia, New Zealand and Singapore and in addition to providing a broad range of environmental and food testing services has an extensive Inter-laboratory PT capability.

“We Welcome the availability of first class analytical services for export Wines in the region”

Providing horticultural supplies since 1981 Horticentre is celebrating 30 years of supplying quality commercial horticultural products and technical support to the Horticultural industry. The history of the Horticentre Group begins with formation of Veg –Gro Supplies Limited being founded by the Auckland Vegetable Growers Society in 1981. It was set up for growers, run by growers to ensure growers obtained a fair deal when purchasing their horticultural supply requirements. In 2006, the company was rebranded Horticentre Limited, and to accommodate growth and expansion into the South Island, Tasman Crop Protection was acquired. Thirty years on, the Horticentre Group (being Horticentre and TasmanCrop) continue to bring together world-class products provided by a team with specialist

Gerald Hope, CEO, Marlborough Wine Research Centre

EXPORT WINE TESTING NOW AVAILABLE IN BLENHEIM Cawthron offers a comprehensive analysis service for wine destined for the EU and other export markets. • Now available at two locations: Grove Town Park, Blenheim Halifax Street East, Nelson • Technical expertise and support available when you need it • MAF (NZFSA) approved

technical knowledge. The product and service input offerings cover a wide range of horticultural crops, including; vegetables (broad acre and greenhouse), top fruit (pip fruit, stone fruit, subtropicals), vines and berries (grapes, kiwifruit, strawberries and other berry crops), ornamentals (outdoor, greenhouse and nursery) and turf (sports and recreational). The Horticentre Group has been a long time supporter of the horticultural industry when it comes to training, education, research and advancement of people within the industry. This comes about from the support growers give to the Horticentre Group for the work that the two companies do for and within the horticultural industry. Today, the Horticentre Group has stores in key horticultural locations within New Zealand – six Horticentre stores in the North Island (Whangarei, Massey, Drury, Pukekohe, Tauranga and Hawke’s Bay) and three TasmanCrop stores in the South Island (Nelson, Blenheim and Motueka). To celebrate 30 years of supporting the horticultural industry and to recognise growers support, Horticentre will be running 12 months of specials and promotions.

• Saving time and reducing freight costs for local winegrowers Blenheim: Ph +03 579 2270 blenheimlab@cawthron.org.nz Nelson: Ph: +64 3 548 2319 lab@cawthron.org.nz www.cawthron.org.nz

J U N E / J U LY 2 0 11

New invention lifts vines and posts From the invention shed of Malcolm Webster another breakthrough do-it-yourself innovation. It looks like a giant rope jammer fitting off a sailing boat. It fits to the 3-point linkage on your tractor. No electrics, no hydraulics. You simply stay in the driver’s seat while reversing down the line, lifting posts AND pulling out vines by the roots (they won’t grow back). The efficiency, simplicity and ruggedness of this contraption is surprising. Any tractor driver can do it. The pulling jaws open wide when you lower the linkage (actioned by two ropes tied to the top of the tractor roll bar). Positioning up to a post or vine is easy, as you are looking right down on to it as you back up. The jaws slide easily on ground skids and automatically grab when you lift. If a second pull is required, the jaws slip back down for another grab. The new post and grapevine lifter is available now. See Malcolm’s website www.fencershand.co.nz fresh from the Mystery Creek field days. It has lots of other great new ideas and products to make life on a rural property easier and more enjoyable.

Pulling a grapevine out roots and all.

For Expert Viticultural Property Advice Specialising in all aspects of Vineyard and Winery Valuation, including specialist plant and machinery. Experienced in all South Island Wine growing Regions Contact: Dave Stark Lex Hayward

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J U N E / J U LY 2 0 11

Depalletising and carton packing equipment It was 10 years ago that the APE (pronounced ah~pay) brand was introduced to New Zealand. At the time it was Matua Valley who became the first winery to embrace the now very popular APE Babydepal bottle depalletiser. Since those days the numbers of APE Babydepal units have become very popular and now there are over 30 units in operation in New Zealand and Australia. The Babydepal has gone through design evolutions over the years and today can accommodate imported glass and pallet formats as well pallets with seven bottle layers! From the most basic format to the more automated versions, the APE Babydepal has become entrenched as New Zealandâ&#x20AC;&#x2122;s leading bottle depalletiser in the range up to 6000 bph. APE Impianti Srl is located south of the picturesque city of Verona in Italy. The company currently enjoys over 40% market share of the Italian bottle packing market alone. Their product range includes fully automated bottle depalletiser, carton palletisers, carton erectors and drop packers as well as an array of carton sealing systems. More recent successes within the New Zealand wine industry has been the installation of a fully automated carton erecting and packing system

at Wineworks in Hawkes Bay. This fully automated line is capable of erecting 6- and 12-pack cartons, drop packing bottles containing still wines as well as bubbly products. Hot melt top and bottom sealing of cartons are standard. Operators are able to pre-select package formats on the touch screen panel and as such the change over from one pack format to another is quick and simple. The Wineworks line is rated up to 7.000 bph. Another fully automatic carton packing line from APE rated at almost 10,000 bph is currently on order for the Delegats Winery in Auckland. This new line will have a very complex carton conveying system and layout in order

J U N E / J U LY 2 0 11

to be accommodated within the area available. APE is capable of automating carton erecting and packing from as slow as 3.000 bph lines (utilising the very compact APE TRIO machine) right up to very high speed requirements.

WHERE

EVENT

ATTENDANCE

AUDIENCE

EVENT DATE 2011

International Wine Spirits Competition (NZ Section)

Competition

26 August

Australia

Canberra International Riesling Challenge

W=Winery A=Agent NZW=NZ Winegrowers

M=Media T=Trade C=Consumer

3-8 October

Further events for later in 2011 and for 2012 are unavailable for listing until confirmed in the 2011-12 Annual Marketing Plan of New Zealand Winegrowers, and will appear in the next issue. 2029-08 layout_global_P 9/23/08 9:32 AM Page 1 C

Composite

J U N E / J U LY 2 0 11

CY CMY

STATISTICS FOR THE GRAPE AND WINE INDUSTRY Principal Export Markets

Summary of Key Indicators Following is a summary of key indicators at intervals:

1985

1990

1995

2000

2010

No. of Growers

n/a

1128

No. of Wineries

n/a

204

358

672

Producing area (Ha)* 5,900

4,880

6,110

10,197

33,428

Average yield (t/Ha) 13.2

14.4

12.2

7.8

8.0

78,000 70,265

74,500

Tonnes crushed

80,100 266,000

Total production (m.L) 59.6

54.4

56.4

60.2

190.0

Domestic sales (m.L) 42.6

39.2

30.9

41.3

56.7

11.7

8.7

10.6

Per capita consumption: (litres NZ wines)

13.1

13.0

Export volume (m.L) 0.8 Exp. value (m.$NZ fob) 3.0

4.0 7.8 19.2 142 18.4 40.8 168.4 1041.0 *estimate of probable total scaled up from actual returns

Major NZ Vineyard Areas Region 2010 (Actual) Marlborough 19295 Hawkes Bay 4947 Gisborne 2083 Otago 1540 Canty/Waipara 1779 Wairarapa/Wgtn 871 Nelson 842 Auckland 550 Waikato/BoP 147 National total 33428

2012 % Change (Forecast) (from 2010) 19570 +1.4% 5046 +2.0% 2003 -3.9% 1543 +0.2% 1828 +2.7% 885 +1.6% 880 +4.6% 573 +4.1% 147 n.c.* 33600

+0.5%

% Total Area (2010) 57.7% 14.8% 6.2% 4.6% 5.3% 2.6% 2.5% 1.6% 0.4% 100.0%

*Major Varieties in Major Areas New Zealandâ&#x20AC;&#x2122;s total producing vineyard will increase by only 0.5% over the next 2 years. This table shows the variation for major varieties (in Ha), with % change and percentage of total in 2012. Variety 2010 2012 % Change % Total (Actual) (Forecast) (from 2009) Area (2011) Sauv. Blanc 16910 17297 +2.2% 44.3% Chardonnay 3865 3792 -1.9% 11.3% Pinot Gris 1763 1764 n.c.* 4.3% Riesling 986 1009 +2.3% 2.7% Gewurztraminer 314 290 -7.7% 0.9% Semillon 185 182 -2.7% 0.5% Pinot Noir 4773 4828 +1.1% 13.9% Merlot 1371 1403 +2.3% 4.0% Cab.Sauvignon 519 521 +0.4% 1.5% Syrah 297 300 +1.0% 0.8% Cabernet Franc 161 162 n.c.*% 0.5% Malbec 157 161 +2.5% 0.5% Total 33428 *n.c. = no change

33600

Average $ per litre drop yet again! While total annual exports of New Zealand wine for the 12 months to 31 March 2011 have stayed fairly static since passing the $1 billion over a year ago, the average $ per lite has dropped yet again, to hover just over $7. Compared with March 2010, annual exports increased 10.1% in volume, value increased only 3.9%, due to significantly higher bulk exports. UK regained its lead over Australia in volume but Aussie exports led in value with average per litre price at $7.36 against UKâ&#x20AC;&#x2122;s low of $5.59. Country/Years Australia: 2011 2010

Litres(m)

$7.36 +4.7 $7.03

United Kingdom: 2011 2010

51.919 +15.6 290.369 +0.8 44.910 288.091

$5.59 -12.8 $6.41

USA: 2010 2010

31.483 26.795

+17.5

228.969 226.305

+1.2

$7.27 -14.0 $8.43

6.512 6.949

-6.3

59.539 58.594

+1.6

$9.14 +8.4 $9.40

3.376 2.635

+28.1

24.537 +16.7 21.017

$7.27 $7.98

Ireland: 2011 2010

2.227 1.570

+41.8

18.418 +22.5 15.032

$8.27 -13.6 $9.57

Hong Kong: 2011 2010

1.201 1.313

-8.5

Singapore: 2011 2010

1.227 1.713

-23.4

14.028 -28.3 20.258

$11.74 $12.91

1.256 1.732

-27.5

13.256 -35.6 20.582

$10.55 -11.2 $11.88

0.860 0.623

+38.0

10.809 +21.4 8.905

$12.68 -11.2 $14.28

2011 2010

0.953 0.982

-3.0

6.437 +14.4 5.625

$6.75 +17.8 $5.73

Germany: 2011 2010

0.812 0.534

+52.0

5.232 +12.5 4.652

$6.44 -26.1 $8.71

China: 2011 2010 Japan: 2011 2010

-2.6

334.436 328.142

Ave $NZ/L +/- %

+1.9

Canada: 2011 2010 Netherlands: 2011 2010

45.462 46.665

+/- % Total NZ fob (m) +/- %

15.893 17.264

-8.0

-8.9

$13.23 +0.6 $13.15

-9.0

Denmark:

Sweden: (npr = not previously recorded separately) 2011 1.228 npr 10.352 npr npr npr

npr

$8.43 npr

npr

Finland: 2011 npr

0.242 npr

npr

2.238 npr

npr

$9.22 npr

npr

Norway: 2011 npr

0.110 npr

npr

0.869 npr

npr

$7.90 npr

npr

Other: 2011 npr

3.930 npr

npr

40.037 npr

npr

$10.19 npr

npr

152.801 138.786

+10.1

1,075.898 1,035.689

+3.9

$7.04 $7.46

-5.6

otal Exports: T 2011 2010

+0.5%

J U N E / J U LY 2 0 11

New Zealand Winegrowers

Research Supplement No 18 - June/July 2011

Information and Updates on NZ Winegrowers Research Programmes. Associate Editors: Philip Manson, Science & Innovations Manager • Dr Simon Hooker, Research Programme Manager A regular feature at the back of each issue of WineGrower to inform industry people about research projects being undertaken for their benefit. Newly approved projects (when available) are briefly summarised in the first section ‘Introducing New Projects’. Longer reports in the section headed ‘Progress Reports’, will describe what has been achieved so far. Scientists in charge of each project have been asked to make these reports reader-friendly rather than to follow the usual format of scientific papers. When completed, each project will be reported in full detail, with references, on the website: www.nzwine.com/reports

List of Projects Current Research Projects: Cryopreserved grapevine: a new way to maintain high-health germplasm and cultivar imports with less rigorous quarantine regulations Plant and Food Research (R Pathirana) The impact of harvest technologies on grape and wine components of importance for protein stability Lincoln University (R Harrison) Understanding the accumulation of fruit based green aromatic methoxypyrazine compounds in Marlborough Sauvignon blanc grape berries Plant and Food Research (Jeff Bennett) Pilot sheep leaf plucking study Agrivet Services ltd (Gina deNicolo) Investigation of perceived minerality in white wine Lincoln University (Wendy Parr)

The influence of canopy management and architecture of Sauvignon blanc grapevines on fruit and vegetative development Plant and Food Research (Marc Greven) Organic Focus Vineyard Project Organic Winegrowers New Zealand (Rebecca Reider) Unlocking New Zealand Pinot noir aroma through aroma reconstitution approach Auckland University (Paul Kilmartin) Sex pheromones as a mealybug monitoring tool, 2010-11 Plant and Food Research (Jim Walker) Analysing wine using PTR-MS Otago University (Patrick Silcock)

Web programming Botrytis Decision Support Model (BDSM) Plant and Food Research (Rob Beresford)

Biological control of Glassy winged sharpshooter (GWSS) Plant and Food Research (John Charles) Supported by MAF Sustainable Farming Fund

Residue Free Soft Botryticide Trials Lewis Wright Valuation and Consultancy (Trevor Lupton)

The science of Sauvignon blanc publication Jamie Goode

Fruit yield management of Sauvignon blanc: The use of Mechanical thinning Plant and Food Research (Mike Trought)

Influence of training and crop load on grapevine yield and fruit composition Plant and Food Research (Mike Trought)

Effect of early leaf removal on Botrytis incidence and grape/wine composition EIT (Mark Krasnow)

Identification of natural genetic variation in grapevine contributing to pathogen resistance

J U N E / J U LY 2 0 11

Lincoln University (Chris Winefield) Implementation of Virus Elimination Strategy Various (Nick Hoskins – Project Manager) Supported by MAF Sustainable Farming Fund The effect of light on grape berry and leaf biochemistry Lincoln University (Brian Jordan) Identification of metabolites in highthiol grape juices Auckland UniServices Ltd (Silas VillasBoas) Botryosphaeria Trunk Diseases Identification, Epidemiology & Control Lincoln University (Marlene Jaspers) Using Meteorological Data to Predict Regional Vineyard Yield Plant and Food Research (Mike Trought) The Effect of Post-Harvest Defoliation on Carbon and Nitrogen Balance of High Yielding Sauvignon Blanc Vines Plant and Food Research (Marc Greven) Irrigation Scheduling Calculator for Tree and Vine Crops Hawkes Bay Regional Council (Monique Benson) Supported by MAF Sustainable Farming Fund New Zealand Winegrower Magazine Research Articles. Various *Brackets indicate primary contact

NEW PROJECTS Timing of vine thinning & effects on lateral shoot growth and bunch development

ith the advent of machine harvesting, vine trimming has become a standard vineyard practice. The removal of the apical growing point stimulates new growth such as lateral shoots. This vegetative growth is thought to compete with fruit development for resources, so the timing of vine trimming and its effects on both lateral shoot growth and bunch development are investigated. A key objective is to understand how the seasonal development of fruit may be affected by the practice of vine trimming. A technique using 14C radioactive isotopes has been shown to be an effective way to demonstrate in vivo movement of photosynthetically fixed carbon through plants, by

measuring the emissions from the radio-labelled carbon as it is allocated throughout the plant. In-depth knowledge about how and where photosynthetic assimilates (mainly carbohydrates) are supplied to the vegetative and fruit tissues will allow determination of the relative strengths of each of these sinks during key developmental periods. Continuous measurements of the carbon movement from a 14C labelled leaf to the lateral shoot and bunch in potted vines will allow us to quantify the effect of trimming on the patterns of carbon allocation between these competing sinks. Understanding this manipulation of carbon allocation will focus on answering questions such as:

• Will trimming change the assimilate allocation in ways that favour development of bunches on the shoot? • Does trimming induce reallocation of assimilates in order to reestablish apical growth through the growth of lateral shoots? If so, what is the effect on fruit (bunch) development? During this year (2011), we will make ‘proof of concept’ measurements of the 14C movement from single shoot vines when: •Not trimming the vine at all •Trimming the vine before véraison • Trimming of vine after véraison. This work is funded by New Zealand Winegrowers and the results will be reported on before the start of the 2011-2012 season.

PROGRESS REPORTS Effect of training systems and post-harvest defoliation on storage reserves and productivity of high yielding Sauvignon Blanc vines 08-337 Marc Greven1, Sue Neal1, Helen Boldingh2, Stuart Tustin3 and Carmo Vasconcelos4 1Plant & Food Research, 2 Plant & Food Research, 3Plant & Food Research, 4Formerly Plant & Food Research.

y autumn leaf fall, grapevine carbohydrate (CHO) and nitrogen (N) reserves accumulate to their highest concentrations in roots, stems and shoots. These are mostly retained throughout dormancy until being re-mobilised in spring, when they support early vegetative and reproductive growth. Pre-leaf fall, postharvest pruning may alter the ability of the vine to acquire nutrients and replenish storage reserves, because the postharvest period is important for root growth and nutrient uptake. The postharvest period may also be important in determining vine vigour

and productivity in the following season. The aim of this study therefore was to determine the effect of training systems and postharvest defoliation on storage reserves and the productivity of Sauvignon Blanc vines. A high vigour Sauvignon Blanc vineyard located at Rowley Crescent, Marlborough, was used for this experiment. In 2009 and 2010, two training systems were established at pruning: 4 x 12-node canes, and 6 x 12-node canes, aiming to achieve a 50% higher bud number on the 6-cane vines. Immediately after harvest, two defoliation treatments were imposed: all the leaves from half the vines were

J U N E / J U LY 2 0 11

removed (defoliated), or on the remaining vines, leaves were allowed to senesce naturally (non-defoliated). CHO (total starch and soluble sugars) and N content sampled from trunk and roots throughout the season were measured, and yield attributes and fruit composition were measured at harvest in each season. CHO and N content of trunks and roots Defoliation reduced starch (Figure 1a) and total sugar (Figure 1b) concentrations in vine trunks and roots, suggesting that postharvest carbon assimilation may contribute to over-

Figure 1. Total starch (a) and sugars (b) measured in trunk and roots from Sauvignon Blanc grapevines grown as 4- or 6-cane systems (each cane with 12 nodes) and that were defoliated (Defol) or not (Fol) immediately after harvest (as indicated by arrows).

all CHO reserves of the overwintering vines sampled in this study. Some effects of the defoliation treatment on the next season’s vine development included reduced shoot number, pruning weight and cane size. Coupled with that, there was reduced starch concentration in the roots of 6-cane vines at the start of the 2010 season. This shows that management practices can alter vine carbon balance separately or interactively with defoliation treatments and that these responses may be related to treatFigure 2. Total nitrogen (N) concentration measured ment effects on cane size in trunk and root tissue from Sauvignon Blanc and number. grapevines grown as 4- or 6-cane systems (each cane In 2009 and 2010, storwith 12 nodes) that were defoliated (Defol) or not (Fol) age N declined in vine immediately after harvest (as indicated by arrows). trunks and roots during seasonal development, which was followed by bilities should be investigated in a fua restoration of reserve N from late ture study. Trends in monitored samin the season through to spring (Figples over two years suggest changes ure 2). The N concentration in vine in N reserves related to defoliation trunks and roots increased from harduring the second annual growth cyvest through the dormant period uncle, which were not observed in the til early in the next season. This could previous season. This suggests that suggest that the root systems remain the responses may be the result of active in N uptake throughout winter the cumulative effect of two consecu(a period of higher soil water status in tive defoliations. Implications of such the Marlborough climate), or that the changes will be examined in the new aerial vine structure continuously exseason by aligning trunk and root ports N to the root system during the reserve N concentrations with vine dormant period. Both of these possigrowth and fruit quality responses.

J U N E / J U LY 2 0 11

Yield parameters In 2009, 6-cane vines produced higher yields than 4-cane vines (Table 1), which is attributed to the higher bud and shoot numbers produced by the 6-cane vines. Interestingly, berry number and cluster weight were not affected by increasing the number of canes from four to six. Although the 6-cane vines had about 50% more buds at the time of pruning, not all buds developed into shoots, with only 27% more shoots per vine than on the 4-cane vines in 2009 and 20% more shoots per vine than on the 4-cane vines in 2010. In 2009, the 6-cane vines, with 27% more shoots per vine, had only a 21% higher yield. In 2010, yields were the same for both 4-cane and 6-cane vines (Table 1), showing a further decline in yield from 6-cane training. The 2010 production from the 6-cane vines reflected responses originating from the effects of higher yields the previous season. The number of blind buds in 2010 on 6-cane vines was 75% higher than in the 4-cane vines, which was one cause of yield decline. In addition, the fruit yield/shoot, clusters/shoot, as well as cluster and berry weights were reduced, reflecting responses known to be associated with smaller diameter canes, which also contributed to yields from the 6-cane vines being lower in 2010 than in 2009. Yield attributes were similar for both defoliated and non-defoliated vines (data not shown), suggesting that postharvest defoliation may not be a direct causal factor influencing vine productivity in the subsequent season. However, further data analysis of the combined effects of defoliation and training system responses may be warranted because carbon allocation to higher crops was found to be reflected in reduced cane development in the first season, which led to some of the observed responses to 6-cane training in the second year. Fruit composition In 2009, because of the higher yield of the 6-cane vines, soluble solid concentrations were lower than for 4-cane vines at harvest (Table 2), indicating a delay in fruit maturity. This could be attributed to the lower leaf to fruit ratio on the higher cropped 6-cane vines. In 2010, fruit composition was similar for both the 4-cane and 6-cane vines (Table 2), and for the defoliated and non-defoliated treatments (not

2009

2010

4-‐cane

6-‐cane

4-‐cane

6-‐cane

Fruit yield (kg/vine) Fruit yield/shoot (g)

12.7 a 246

15.4 b

9.3

9.8

233

209 a

185 b

Clusters/shoot

1.85

1.83

1.6 a

1.43 b

Cluster weight (g)

129

124

118 a

109 b

Berries/cluster

63 2.06

1.99

1.98 a

1.89 b

Berry weight (g)

1. Fruit yield and yield components of Sauvignon Blanc pruned to 4 or 6 canes per vine. Means in the same row followed by a Table different letter are significantly different (∂ = 0.05).

2009

2010

4-‐cane

6-‐cane

4-‐cane

6-‐cane

Soluble solids (°Brix)

20.5 a

19.9 b

23.5

Sugar/berry (g)

0.42 a

0.39 b

0.46 a

0.43 b

Juice pH

2.88

2.86

2.95

2.93

Titratable acidity

12.81

12.55

11.83

12.26

2. Fruit composition of Sauvignon Blanc cropped to 4 or 6 canes per vine at harvest. Means within the same row Table followed by a different letter are significantly different ∂ = 0.05). shown), which was not unexpected for the training treatments, as their yields were very similar. Similarly, defoliation treatment did not affect subsequent fruit composition in 2010. Key point This study was undertaken in order to build a comprehensive and integrated picture of the relationship between storage reserves and vine development throughout successive growing seasons. The multi-season study is enabling us to interpret more effectively the

physiological significance of training systems and defoliation on storage reserves and successive growth responses. Preliminary data indicates that when vine defoliation occurs soon after harvest, vine carbohydrate reserves get reduced, especially if the defoliation happens several years in a row. This project will be finalised during the 2011 season. Acknowledgements The authors would like to ac-

knowledge New Zealand Winegrowers for funding this project; Marlborough Research Centre for the use of the Rowley Crescent vineyard; PFR staff at the Marlborough Research Centre for field and laboratory technical assistance; Chen Goh of Plant & Food Research, Ruakura, for the CHO analysis; and Delphine Goffette and Tremain Hatch, overseas intern students, who helped on this project. Resources from the Designer Grapevines FRST programme have been aligned to support this project alongside the NZW funding.

Information about grapevine trunk diseases in New Zealand Dion Mundy1 and Mike Manning2 1The New Zealand Institute for Plant & Food Research Limited, Marlborough Wine Research Centre, P.O. Box 845, Blenheim 7240, New Zealand 2The New Zealand Institute for Plant & Food Research Limited, Mt Albert Research Centre, Private Bag 92169, Auckland, New Zealand

runk diseases and virus are the two main threats to longevity of vineyards in New Zealand. Recognition of the importance of trunk diseases to the future of the wine industry has resulted in invest-

ment in research by individuals, companies, New Zealand Winegrowers and central government. Grapevine trunk diseases have been the topic of discussion at numerous wine industry field days and

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workshops as new results and ideas have become available. However, accessing information between presentations has not always been possible. Plant & Food Research and the Marlborough Wine Research

Centre have launched a website to provide the New Zealand Wine Industry with information about grapevine trunk diseases (http://wineresearch.org.nz/publications/ MarlboroughTrunkDiseaseWeb.htm). The website provides contact details for researchers currently involved in trunk disease research, and access to publications. Information on the site includes fact sheets about diseases and related management of vines, published abstracts, links to international websites about trunk diseases, a calculation spreadsheet tool for investigating costs of trunk diseases, and links to published papers on trunk diseases that are available to the public free of charge. This website will be updated as new information becomes available. A recent addition to the website

is link to a paper titled â&#x20AC;&#x153;Ecology and management of grapevine trunk diseases in New Zealand: a reviewâ&#x20AC;? published in the New Zealand Plant Protection journal in August 2010 (http://wineresearch.org.nz/publications/ TrunkDiseaseAbstracts.htm). This paper provides information on botryosphaeria dieback, esca, eutypa dieback and Petri disease, with a focus on New Zealand growing conditions and current knowledge at the time of publication. For each disease, information has been provided on symptoms, causal organism, disease cycle and control. The paper concludes with the summary that good cultural practices, such as removing infected wood and protecting pruning wounds from infection, are still the best ways for the industry to reduce the spread of trunk diseases.

If you have questions regarding information on grapevine trunk diseases or have trouble accessing the website, please contact Dion Mundy at dion.mundy@plantandfood.co.nz. Acknowledgements Information for this article and the website was developed from research funded by the New Zealand Foundation for Research, Science and Technology (Contract CO6X0810), the Ministry of Agriculture and Forestry Sustainable Farming Fund, New Zealand Winegrowers, the Marlborough Wine Research Centre and Technology New Zealand Smart Start. We would also like to acknowledge Marlene Jaspers and her team at Lincoln University for their contribution to grapevine trunk and root disease research in New Zealand.

Sprayer set up vital to achieve good deposits and coverage on grapevines 08-114 Peter Lo (Plant & Food Research), David Manktelow (Applied Research and Technologies Ltd) and Jim Walker (Plant & Food Research)

We know from analysing spray mealybugs versus exposed mildew successful spray applicadiaries that different vineyards have infection) and the timing (e.g. insect tion will deliver an effective large variations in chemical appligrowth regulators that only kill juvedose of agrichemical to the cation rates and spray application nile stages). target, with sufficiently even coverage to achieve control of the target pest or disease. In practice, there are so many variables to consider that it is difficult for growers to identify the optimum spraying parameters for their blocks. For example, the vine density, growth stage and location of tissue within the canopy, are factors that affect the size of the target. The type of sprayer, its set up and spray application volume all influence the output of spray. Finally, the effectiveness of the application is also highly dependent on the properties of the fungicide or pesticide (e.g. systemic or contact activity), and Figure 1. Quantum mist sprayer applying yellow dye to vines in early December to measure spray the target (e.g. cryptic deposits.

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volumes between different canopies. Furthermore, we know that sprayer performance varies widely between machines, depending on how well they have been setup and how suitable a particular type of sprayer is for hitting different canopy targets. Another variable is the amount of canopy to be sprayed per hectare, which differs greatly during the season and between different row spacing and training systems. The combination of these factors results in widely variable spray deposits and coverage on leaves and bunches. The potential outcomes include either detectable residues in wine (excessive deposits), or poor pest and disease control (low deposits and/or inadequate coverage). We report here on trials aimed at quantifying the variability in spray deposits and coverage caused by differences between canopies, leaf and bunch position, sprayers and water rates. The trials were conducted on typical New Zealand winegrape canopies at the end of flowering (early December) and post-veraison (mid February) (Figure 1). We encourage growers to adopt a system for matching water and chemical application rates to the amount of canopy to be sprayed, instead of rigidly setting these rates according to a ground area (hectares) regardless of the size of the target. Sprayer calibration and chemical application rates The large number of variables involved in spraying makes it difficult to judge whether any given sprayer setup, application volume and chemical application rate combination is appropriate or not. Current best practice grape spraying recommendations for full canopy sprays is to apply at least 60% of the output volume to the bunch zone, with the remaining spray to be directed into the canopy above the bunch zone. New Zealand agrichemical product labels assume that sprays are applied in sufficient volumes to wet the canopy to the point of runoff. This point is the basis of the dilute chemical application rates per 100 litres of spray mix found on all product labels. However, most air-assisted grape sprayers are set to deliver spray volumes between half and a quarter of that required to reach runoff. If grapegrowers use the product label

Figure 2. Average spray deposits on vines treated in early December. Key to sprayer and canopy type: AV airblast VSP, TV tangential VSP, TS tangential Sylvoz.

Table 1. Percentage difference in spray deposits between the highest and lowest treatments for each factor in the December trial.

Factor

% difference in deposits Leaves

Bunches

Sprayer

Inner/Outer position Upper/Lower position Water rate

Canopy type

rate per 100 litres at low volumes, they will be under-dosing their vines. When spray application volumes are reduced below runoff, the concentration of agrichemical mixed in the tank should increase, to maintain the chemical rate at what would have been applied had the canopy been sprayed to the point of runoff (using the dilute label rate). The size of the canopy target is a huge variable for spraying. The surface area of leaves per ground hectare can vary during the season from zero at budburst to over three hectares in a large mature canopy. Vine row spacing contributes up to a two-fold difference in length of vines per hectare between blocks on 3 m wide rows (3.3 km of vines), compared with the 6.7 km of rows at 1.5 m apart. The height of the canopy wall at different growth stages can be between 0.5 m to 2.0 m, a four-fold difference, while leaf densities under different training systems, vine management and soil types add further levels of variability and complexity. Sprayers Spray application technology has improved markedly over the last 15

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years. Most sprayers used in vineyards now feature over-row air assistance with the capability of accurately targeting specific areas of the canopy with different output volumes. There are three main sprayer types used in New Zealand vineyards: airshear (e.g. Silvan, Hardi, Sprayrite), Holder tangential fans (e.g. Bertolini, FMR) and directed axial fans (e.g. Croplands Quantum Mist). We used examples of each of these machines in our trials. All three types of sprayer can achieve excellent spray coverage in different canopies, but conversely, variable coverage and poor pest and disease control outcomes have also been observed. Flowering trial This trial was conducted at 90% capfall on a moderately vigorous Chardonnay block, with a vertical shoot position (VSP) canopy and a 2.8 m row spacing. Airblast and tangential sprayers were used to each apply 300, 500 and 1000 litres per hectare (8.4, 14.0 and 28.0 litres per 100 metres of row, respectively). The tangential sprayer also applied the same treatments to a Sylvoz canopy, which was estimated to have 60% more leaf area.

The height of the bunch zone in the two canopies was approximately 40 cm (VSP) and 90 cm (Sylvoz). The tangential sprayer was the machine normally used on the vineyard and we operated it without changing its set up (i.e. nozzle positions and output) between the VSP and Sylvoz canopies. The airshear sprayer was set to deliver 60% of the total output at each application volume as accurately as possible to the bunch zone

tangential sprayer performed poorly, in part because nozzle outputs were not accurately targeted to hit the VSP canopy bunch zone. However, subsequent work with this type of sprayer established improved operational parameters (e.g. increasing fan speed to 2000 rpm and increasing the number of nozzles able to target the bunch zone) that greatly improved the sprayer performance. This was shown in the post verai-

Figure 3. Average spray deposits on VSP trained vines treated in February. Key to sprayer type: As airblast, T tangential, Ax axial.

Factor

% difference in deposits Leaves

Bunches

Sprayer

Inner/Outer position Upper/Lower position Water rate

Canopy type

(only the VSP canopy was treated), with the remaining 40% into the leaf canopy above the bunch zone. The factor with the greatest variation in spray deposits was the two sprayers (Figure 2, Table 1). One machine delivered less than half the leaf deposits and only a fifth of the bunch deposits that were achieved by the other sprayer. These differences were attributed to sprayer setup faults. Leaf position on the inner or outer canopy made almost a 40% difference to deposits. Other factors had a minor effect on both leaf and bunch deposits (<10% difference between highest and lowest treatments). The difference in performance between the two sprayers was unexpected and unacceptable. The

Table 2. Percentage difference in spray deposits between the highest and lowest treatments for each factor in the February trial.

son trial results. The second test was conducted on a low vigour site using spur-pruned VSP-trained Merlot vines on a 2.4 m row spacing. A low-lying part of the block had been frosted in spring and

as a result was carrying a lighter crop than the main block. Vines in this area were not given the final leaf pluck or trim, to establish two different canopy densities for the deposit tests. We used three sprayers to apply 250, 500 and 1000 litres per hectare (6.0, 12.0 and 24.0 litres per 100 metres of row, respectively). Care had been taken to optimise each sprayer for the canopy target before the experiment. Differences between the sprayers in leaf and bunch deposits were not as extreme as those seen in the December tests, but were still the largest source of deposit variability (Figure 3, Table 2). However, we considered that the level of variability between the different sprayers was typical of the variability that occurs when spraying different grapevine canopies and as such was acceptable. All three sprayers provided excellent coverage and acceptable spray deposits. The differences observed could be explained in terms of how accurately the sprayer output was directed towards particular canopy zones. This highlights the importance of sprayer setup by the operator to match sprayer output to the target canopy in different blocks. In this fully developed canopy, we found that the position of leaves and bunches had a greater effect on deposits than in the December trial. The difference in deposits between inner and outer leaves and bunches was as great as the differences between sprayers. Water rates also had a larger effect, with a trend for lower volumes to have higher deposits, especially on leaves. Note, however, that effective control depends on deposits and coverage and not deposits alone (see below). The open canopy had ap-

Figure 4. Water-sensitive papers placed in the canopy showing light and uneven (left) versus dense even (right) spray coverage.

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proximately 20% less leaf area than the denser canopy, but this had a minimal effect on deposits. However, previous trials with a larger difference between canopies found that deposits were lower in a dense canopy. Water-sensitive paper The second part of achieving effective spray applications is having adequate spray coverage. Although we found that a low water rate had higher deposits in the post-veraison trial, the trade off was poorer coverage. At 250 L/ha (6.0 L/100 m of row), all three sprayers left substantial parts of the inner and outer bunch zones with potentially inadequate coverage as measured by water-sensitive papers placed in the canopy (Figure 4). Assessment of spray coverage on water-sensitive papers is a useful tool for confirming that spray droplets are reaching a particular area in the canopy. We recommend that they are used to help to optimise sprayers prior to the application of critical sprays (e.g. pre-flowering and pre-bunch closure). A recommended system for handling and assessing spray coverage using water sensitive papers is part of a new set of Sustainable Winegrowing spray application guidelines (see below). Distance based vine row spraying Given the extent that vineyard blocks vary, it makes little sense to be applying water and products on a “per hectare” basis, because this does not take into account the actual amount of wood or canopy to be sprayed. We believe the continued use of “per hectare” terminology within the grape sector is a significant contributor to the current variability and confusion over chemical application rate and spray application volume requirements. In addition, it may often be the basis of poor disease or pest control outcomes. Instead, we suggest a better system is one based around “water volume per row length”, for example litres per 100 m of row. The exact volume used is further adjusted to match the size of vines, growth stage and leaf density during the season and between blocks. We expect that much of the apparent variability in chemical application rates and control outcomes will be reduced by industrywide adoption of such a system.

New spray guidelines New guidelines outlining distance-row-volume principles have been developed for the Sustainable Winegrowing programme and are being released to the industry during the 2009-10 season (Safe Effective and Accountable Spray Application: A best practice guide for Sustainable Winegrowing). These guidelines are detailed in a series of factsheets that cover all aspects of spray application. Directions for setting the water and chemical rates needed for each application and for setting your sprayer to achieve this target are given in a series of simple steps, with tables to determine the correct values easily. Firstly, measure the canopy and determine the appropriate application rate required (in litres per 100 metres of row). Establish what sprayer output is required to deliver this volume at the desired tractor speed. Thirdly, work out what nozzles to use to deliver the spray and confirm that it hits the target reliably. Finally, calculate how much chemical to mix for the job. As an example, we have chosen a moderately dense VSP canopy with a total canopy wall height (including the bunch zone) of 1.5 m, with 2.4 m wide rows. The appropriate table tells us the correct application volume is 30 litres per 100 m of row. This is equivalent to 1250 L/ha for blocks on 2.4 m row spacing and 1000 L/ha for blocks with 3 m wide rows. If you want to travel at 7 km/h, the sprayer must have the capacity to deliver 35 L/min while still having output in reserve for tank agitation. Mix and apply chemical using the dilute rate per 100 litres on the product label, or adjust the product rate for concentrate spraying. Using this distance-based calibration method, there is no need to attempt to relate sprayer setup and application volumes to ground area. The use of per hectare spray application terminology is discouraged, because the same canopies on different row spacings need very different litre per hectare application rates but need exactly the same sprayer nozzle setup and outputs. Conclusions An effective spray needs to have both sufficient chemical applied and good coverage. The most important factor affecting spray deposits and

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coverage was the performance of individual sprayers. Close attention must be given to sprayer setup to direct the spray output efficiently to the target canopy zones. Failure to do so can result in very poor bunch deposits and potential control failures, despite apparently having applied an appropriate amount of chemical at an appropriate spray application volume. Having a correctly calibrated sprayer is not enough to be sure that a pesticide will be applied effectively. Factors such as vine density (row spacing), canopy size and leaf density are all important to include when setting an appropriate water rate for a particular block. Note that to achieve adequate coverage of inner leaves and bunches, the outer canopy may need to be over-sprayed to some extent. We encourage growers to think in terms of matching water rates to the quantity of leaves and bunches present, instead of using a ground area that takes little account of the size of the target. Understanding and managing deposit variability is essential if the New Zealand wine industry is successfully to walk a line between the assurance of effective pest and disease management and unwanted agrichemical residues. Acknowledgements The spray deposit work would not have been possible without the significant support and cooperation of the following staff and their parent companies from the New Zealand spraying industry: Greg Small and Andy Nobel (Silvan New Zealand PTY Ltd), Greg Evans (Croplands New Zealand Ltd), Guy Rennal and Louis Melchers (Bertolini Pumps and Sprayers Ltd). We received a great deal of support from staff of Constellation Group, Pernod Ricard and other growers and dealers who provided tractors and sprayers. We thank Constellation Group and Pernod Ricard for providing trial sites. Finally, our thanks to Guy Arnold, Nick Betink and Bill May for technical support. This research was part of a New Zealand Winegrowers funded project. The full report is posted on the New Zealand Winegrowers members-only website. (Lo PL, Manktelow DWL, Walker JTS, Park NM, Bell VA 2009. Management of mealybugs in vineyards, 2008-09).

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