Winepress April 2018

THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 280 / APRIL 2018

VINEYARD LEASE

THE COTERIE

Photo: Jim Tannock

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4

this issue...

REGULARS

FEATURES

3 4

Editorial From the MP - Stuart Smith

20

The Good Stuff - The Coterie

22

Gen Y-ine - Ricardo Allebrandt

24

8

Biosecurity Watch - Harlequin Ladybird

26

Industry News

28

ANZ Wine Happenings

Sauvignon Celebration Wine Marlborough is calling on wine companies and local businesses to create an event to celebrate International Sauvignon Blanc Day on May 4, and to get involved in the weeks leading up to it.

10

10 Vineyard Lease

Succession planning by Marlborough grape growers has boosted interest in vineyard leasing, says Mike Poff of Bayleys.

15 Speak Up

Cover: Ben Glover and Rhyan Wardman are launching The Coterie at the iconic Seresin Winery (pg 20). Photo Jim Tannock

8

In part-two of a series on getting good news out, Sharon Hill gives great tips on creating and distributing an effective electronic newsletter.

22

Winepress April 2018 / 1

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General Manager: Marcus Pickens 03 577 9299 marcus@wine-marlborough.co.nz Editor: Sophie Preece 027 308 4455 sophie@sophiepreece.co.nz Advertising: Harriet Wadworth 03 577 9299 harriet@wine-marlborough.co.nz Wine Marlborough Board: Ben Ensor ben.lisa@clear.net.nz Callum Linklater callum@csviticulture.co.nz Jack Glover jack.glover@accolade-wines.co.nz Michael Wentworth michael.wentworth@yealands.co.nz Nick Entwistle nick@wairauriverwines.co.nz Simon Bishell simon@caythorpe.nz Stuart Dudley (Deputy Chair) stuartd@villamaria.co.nz Tom Trolove (Chair) tom.trolove@framingham.co.nz Tracy Johnston Tracy@dayvinleigh.co.nz

Printed by: Blenheim Print Ltd 03 578 1322

Disclaimer: The views and articles that are expressed and appear in Winepress are entirely those of contributors and in no way reflect the policy of the Marlborough Winegrowers. Any advice given, implied or suggested should be considered on its merits, and no responsibility can be taken for problems arising from the use of such information.

From the Editor The past month has been a good reminder of the duality of Marlborough’s wine industry, with its vast vineyards of Sauvignon Blanc, and its niche producers seeking unique expressions.

A recent front-page story in The Marlborough Express reminded the world that the 6800 hectares of new and expected developments predicted by 2020 are progressing at pace, easily dwarfing Hawke’s Bay’s total planted area of 4744ha.

Most of that growth is by major wine companies, the mighty forces that open routes to market and undoubtedly pin Marlborough’s name to global wine maps.

But just days later another story highlighted a different side of the industry, and the importance of single vineyard, small batch wines in determining Marlborough’s future. In announcing their purchase of the Seresin winery, and establishment of The Coterie, a small-scale contract winemaking facility, Ben Glover and Rhyan Wardman talked of the need for balance between big and boutique. “While I recognise that Marlborough needs large scale winemaking facilities to keep up with consumer demand for our Sauvignon Blanc, both Rhyan and I intrinsically believe that it is vital to showcase the pure diversity of our wine region for long term sustainability,” says Ben on page 20.

The Wine Station (pg12) is another reminder of the breadth and depth of the industry, and the need to celebrate both Marlborough Sauvignon Blanc, and the wines that increasingly support it. In choosing the 80 wines the Blenheim “wine hub” would pour, manager Michelle Osgood was determined to do both. There are 16 classic Sauvignon Blancs on offer, from large producers and small, but also four Marlborough Syrah, Tempranillo and Montepulciano, and a pure Cabernet Franc. She has got eight alternative Sauvignons and says that they, along with Chardonnay and Pinot Noir, have been her biggest sellers.

Greywacke founder Kevin Judd says most people in the wine industry love Marlborough’s international reputation for its Sauvignon Blanc, but “we need every opportunity to show people from overseas that we are not just a one trick pony”.

Vintage is ramping up as I write this column, measured for me by the sudden increase in harvesters, tractors, trucks and trailers rattling down the road, and the flood of high visibility vests surrounding the Burleigh pie shop each morning.

After the tiresome sideswipe of ex-cyclones, and frustrating frequency of wet fronts, I wish you all a safe and sunny season finale.

“After the tiresome sideswipe of ex-cyclones, I wish you all a safe and sunny season finale.”

SOPHIE PREECE

Winepress April 2018 / 3

From the MP STUART SMITH

AS THE wine industry works hard to bring in Vintage 2018, this is a good time for all to focus on the year ahead in terms of global trade, our markets and our brand. Whatever this vintage brings in terms of volume, we know that our growers will have produced quality grapes, and our winemakers will create quality wine.

But just as important as maintaining the exceptional standards we are known for is selling the wine, and the story of our wine, well.

This is a time when building strong relationships in our markets, with our customers, is more important than ever before.

As I’m sure many of you know, I have a strong background in the wine industry and my recent appointment as National Party spokesperson for viticulture is a position that I was thrilled to receive.

Dubbed “Minister of Wine” by some, I will have worked together with many of you in the past, and represented you during my time as Chair of New Zealand Winegrowers, President of the New Zealand Grape Growers Council, and Chair of Wine Marlborough. I am very excited to once again advocate for an industry I hold very dear, and I believe my first- hand experience in all facets of the industry will serve me well.

New Zealand wine, now our fifth largest export, needs a strong voice in Parliament, particularly on trade matters, and I fully intend to be that voice. The success of Marlborough’s wine on the global stage so far largely hinges on a reputation for premium quality and innovation, a great image and a genuine story that consumers are drawn to. This story is reflected 4 / Winepress April 2018

in the growth of our organic wines, which now comprise 5% of all wine production, and continue to be soughtafter as a high-end product that is of great value to New Zealand.

The Comprehensive and Progressive Agreement on the TransPacific Partnership (CPTPP) will make us more competitive in participating markets including Canada, Japan and Malaysia. It has now been signed, but Parliament will examine it before the Government confirms it will be ratified. This will only be made possible

by National supporting it through the House.

In other markets, our wine has consistently ranked third largest in the US market by dollar value since 2016 and it continues to make significant inroads into China. It is the wine’s reputation as a discerning, high quality product that is continually opening doors to new and exciting overseas markets, and this is driving exports towards the $2 billion mark.

We also need to urgently address

the ongoing labour shortage which has reached crisis point across the industry. Adequate pressure must be maintained on the Government to keep RSE workers at a level that supports the dynamic growth of our industry because there simply isn’t a labour pool to call on locally.

Marlborough’s unemployment level is at a record low, which is very positive for our regional economy, but it means that sourcing outside labour for our wine industry is imperative.

The associated accommodation shortage in Marlborough to house wine industry workers is being addressed and it is pleasing to see that quite a bit of progress is being made in this area.

I wish you all a successful year ahead and I look forward to hearing from anyone with any issues on 03 5793204, 0800 788278 or stuart. smith@national.org.nz

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Winepress April 2018 / 5

MET REPORT Table 1: Blenheim Weather Data – March 2018

March March 2018

2018 compared to LTA GDD’s for: Month - Max/Min¹ 219.0 111% Month – Mean² 210.8 109% Growing Degree Days Total Jul 17 - Mar 18 – Max/Min 1447.8 119% Jul 17 - Mar 18 – Mean 1464.0 118% Mean Maximum (°C) 22.3 +0.8°C Mean Minimum (°C) 11.8 +1.3°C Mean Temp (°C) 17.1 +1.1°C Grass Frosts (<= -1.0°C) 0 - Air Frosts (0.0°C) 0 Equal Sunshine hours 238.4 104% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2018 708.4 98% Rainfall (mm) 53.6 136% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2018 315.4 245% Evapotranspiration – mm 102.5 103% Avg. Daily Windrun (km) 201.6 82% Mean soil temp – 10cm 15.7 +0.1°C Mean soil temp – 30cm 19.0 +0.8°C

March LTA

Period of LTA

March 2017

196.6 193.2

(1996-2017) (1996-2017)

196.4 184.2

1213.9 1242.8 21.5 10.5 16.0 0.19 0.0 230.3 146.7 281.0 720.3 39.4 2.8 118.0 128.8 99.6 246.3 15.6 18.2

(1996-2017) (1996-2017) (1986-2017) (1986-2017) (1986-2017) (1986-2017) (1986-2017) (1986-2017) 1980 1969 (1986-2017) (1986-2017) 1969 1979 (1986-2017) (1996-2017) (1996-2017) (1986-2017) (1986-2017)

1256.0 1267.8 20.9 11.8 16.3 0 0 200.7

729.0 47.0

136.0 84.7 181.1 16.9 19.2

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures March 2018 temperatures, rainfall and sunshine hours were all above

average. Daily wind-run was well below average.

Temperature The first week of March 2018 was 3.6°C above the long-term average (LTA). The hottest day of the month occurred on 3 March with a maximum temperature of 28.0°C; 6.5°C above the mean maximum March temperature.

The second week of March was 4.4°C cooler than the first week and 0.6°C below the LTA. The coldest minimum temperatures were recorded on the morning of 11 March, with an air minimum of 6.4°C and a grass minimum of 2.4°C. The third week was back to above average temperatures and the final ten days of the month were close to average.

Growing degree days In the February 2018 Met Report the following growing degree day graph was included. There was explanation of previous warm seasons in Marlborough’s recent past since the wine industry has been established.

1988/89, 1997/98 and 2013/14 being notable for warm temperatures and well above average growing degree days at certain periods during the growing season. These previous seasons have provided a benchmark for the current very warm 2017/18 season. In the graph at the beginning

Table 2: Weekly temperatures, rainfall and sunshine during March 2018

Mean Max Mean Min Mean

(°C) (°C) (°C) 1st - 7th 24.2 (+2.7) 14.9 (+4.4) 19.6 (+3.6) 8th - 14th 21.5 (=) 9.3 (-1.2) 15.4 (-0.6) 15th - 21st 23.7 (+2.2) 11.7 (+1.2) 17.7 (+1.7) 22nd - 28th 20.1 (-1.4) 12.0 (+1.5) 16.1 (+0.1) 29th – 31st 21.9 (+0.4) 10.0 (-0.5) 16.0 (=) 1 – 31 March 2018 22.3 (+0.8°C ) 11.8 (+1.3°C) 17.1 (+1.1°C) LTA 1986-2017 21.5 10.5 16.0 6 / Winepress April 2018

Rainfall Sunshine (mm) (hours) 4.8 43.3 0.0 63.2 18.4 64.8 30.4 38.1 0.0 29.0 53.6 136% 238.4 104% 39.4 230.3

Figure 1: Normalized growing degree days for Blenheim: days above (+) or below (-) the long-term average (1990-2016) for the period 1 September to 30 April

of February 2018 the GDD line was sitting slightly above the 1988/89 line.

The graph included two projections of where the GDD line would go if temperatures from February to April 2018 were average or 1.0°C above average. At that stage NIWA were continuing to predict that there was a high probability that above average temperatures would continue. The black GDD line for 2017/18 during February and March indicates that the +1.0°C temperature scenario line was very close to what actually occurred.

However, as we would expect there were warm and cool periods over these two months. What is clear from the graph is that it would take a very cold April in 2018 in order for the GDD line to drop below the 1997/98 line. So it appears that the 2017/18 season is set to record the highest GDD total since the wine industry was established in Marlborough.

Sunshine March 2018 sunshine in Blenheim

was 238.4 hours or 104% of the LTA. Total sunshine for the first three months of 2018 is 708.4 hours; 98% of the LTA. Top four sunniest towns in New Zealand to the end of March 2018 Blenheim – 708.4 hours Richmond – 708.3 hours Napier – 696.5 hours Waipara – 680.6 hours The top of the South battle for sunshine supremacy is once again in full swing at the end of March 2018 with Blenheim leading Richmond by a massive 0.1 hours (6 minutes) sunshine.

Rainfall March 2018 rainfall in Blenheim of 53.6 mm was 136% of the LTA. However, you probably don’t need reminding that rainfall in the previous two month’s was also well above average. January 2018 = 80.4 mm, February 2018 = 181.4 mm.

Total rain for the first three months of 2018 is 315.4 mm, or 245%

of the long-term average of 128.8 mm.

This is the highest January to March rainfall total on record for Blenheim for the 89 years 1930 to 2018. The second highest January to March total of 303.7 mm was recorded in 1995, Blenheim’s wettest calendar year on record. To put the January to March 2018 rainfall total into some context it was 179.4 mm greater than the 136.0 mm recorded for January to March 2017.

Soil moisture Average shallow soil moisture (5-35 cm depth) at the Grovetown Park weather station was 32.5% during March 2018. This was 13% above the March average of 19.5%. The 2017/18 line of soil moisture in Figure 2 indicates that on 13 October 2017 that soil moisture was at field capacity of approximately 38%. Between 13 October and 1 December 2017 the soil moisture dropped from 38% to 15.2%.

Total rainfall for October, November and December 2017 was 70.4 mm. Soil moisture remained low until 4 January

Winepress April 2018 / 7

Figure 2: Blenheim shallow soil moisture (5-35 cm depth) under a mown grass surface with no irrigation

when the first of the major rain events was received. As previously stated, total rainfall for January to March 2018 was 315.4 mm and as a consequence the shallow soil moisture has been much higher than average.

The effect of the high soil moisture in the first three months of 2018 has been clearly evident in the vineyards, with excessive shoot growth on the vines needing a lot more trimming than would normally be the case and constant grass growth in the vineyard at a time when the inter-rows would normally dry off.

Wind Run March 2018 recorded average daily wind run of 201.6 km, 82% of the LTA. This is the eighth year in a row that

March has recorded less than average wind-run.

Rob Agnew Plant & Food Research / Marlborough Research Centre

Sauvignon Blanc Day Wine Marlborough is calling on wine companies and local businesses to create an event to celebrate International Sauvignon Blanc Day on May 4, and to get involved in the weeks leading up to it.

Wine Marlborough has created digital marketing packs, including images to use on Facebook (see image), Twitter and Instagram, or to simply use in a newsletter or print out, says Marketing and Communications Manager Harriet Wadworth. “Have a look at our social media to see how we are using them, and remember to include #sauvblanc #winemarlborough and #nzwine in all Sauvignon Blanc Day posts.”

Among the events is a competition to find the world’s

8 / Winepress April 2018

biggest Marlborough Sauvignon Blanc fans, says Harriet. image SBD artwork (optional) “We will provide eventWith kits toBlanc least Sauvignon Day least five people Wine Marlborough is calling on wine companies and local businesses to create an event to celebrate International Sauvignon Blanc Day on May 4, and to get involvedDay in the weeks across the globe to host their own Sauvignon Blanc leading up to it.

Wine Marlborough has created digital marketing packs, including images to use on Facebook (see image), Twitter and Instagram, or to simplyto use in a newsletter or print out, says celebrations, and one pair will win a trip the home of Marketing and Communications Manager Harriet Wadworth. “Have a look at our social media to see how we are using them, and remember to include #sauvblanc #winemarlborough Sauvignon Blanc.” and #nzwine in all Sauvignon Blanc Day posts.”

Among the events is a competition to find the world’s biggest Marlborough Sauvignon Blanc fans, says Harriet. “We will provide event kits to least least five people across the globe to Wine Marlborough hostBlanc a five course degustation host will their own Sauvignon Day celebrations, and one pair will win a trip to the home of Sauvignon Blanc.”

Wine Marlborough will host a five course degustation dinner at Arbour on Friday May 4 dinner at Arbour on Friday May 4, designed designed for those in and outside of the industry. Contactfor Harrietthose (harriet@wine-in marlborough.co.nz) to get involved in any of the Sauvignon Blanc Celebrations. Go to www.sauvignonblancday.co.nz to seeHarriet more. and outside of the industry.

Contact (harriet@ wine-marlborough.co.nz) to get involved in any of the Sauvignon Blanc Celebrations.

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Vineyard Leases Increased interest in leaseholds SOPHIE PREECE

SUCCESSION PLANNING by Marlborough grape growers has boosted interest in vineyard leasing, says Mike Poff of Bayleys. “You have all these people in the valley with a lovely house and property that they want to hold on to, but they are scratching their heads because their kids don’t live in town or are not interested in taking over the vineyards.”

Meanwhile, wine companies want leasehold vineyards as they face increasing demand for fruit to meet market demands, says Mike, who until recently was Giesen Wines’ Senior Viticulturist. “I have a number of customers on my books that are potential lease candidates. There is good demand from large and small wine companies out there that look at it because it’s an opportunity to procure fruit and have control.”

Some wine companies with a significant grower base are looking to gain greater control over vineyard management, fruit quality and yields, by “renting the asset”, he says.

“Coupled with growers looking to step back from the day to day management, this is a win-win.” Marlborough is not making any more land and only marginal areas remain for development, he adds. “The industry knows that in the next five years we will hit a point where Marlborough will get to its maximum development potential.”

While large blocks of Sauvignon Blanc are part of the leasing story, companies also recognise the opportunity to guarantee access to varietals like Chardonnay, Pinot Noir

10 / Winepress April 2018

and Pinot Gris, “which are getting harder and harder to source through growers”, says Mike.

He believes there is anywhere from 1,000 hectares to 4,000ha of land that could be made available for lease, ranging from a single hectare of Mike Poff Chardonnay to 100ha blocks of Sauvignon Blanc. “It is a case of matching parcels of land up with

“Coupled with growers looking to step back from the day to day management, this is a winwin.”

Mike Poff companies, depending on size, variety and area, for example.”

The trend is for five to 10-year lease agreements, with the duration

often dependent on the age of the vineyard owner, says Mike. “Bayleys is looking to provide a structure that gives a clear format for both parties and a platform to operate and negotiate on. The key to that is the company leasing the vineyard is responsible for all the living assets and infrastructure above ground, and the lease starts and finishes with all parties understanding exactly what is expected.”

He describes some of the people he is working with as “industry legends”, who transformed farmland to vineyards 30 years ago, and want to stay invested in their land and in Marlborough’s wine industry. “They have a great asset sitting there, but they want to pull back a little bit.”

Labelling Laws Wording, images and branding all speak of origin NEW ZEALAND Winegrowers (NZW) has published a fact sheet on wine labelling requirements in New Zealand, following controversy over Australian wine sold under New Zealand labels.

Wine Marlborough General Manager Marcus Pickens says the board welcomed the clarification on labelling laws, and hopes companies will err on the side of caution when deciding where and how to place the country of origin on a bottle. “We think it’s really important that for consumers there should be absolutely no doubt as to where the wine comes from.”

The fact sheet - Representations of Origin for Wines Sold in New Zealand - says companies need to think about the whole impression conveyed to the consumer by the product and its marketing, including its wording, images, and branding, as well as what the consumer might already know about it. “You also particularly need to think about how prominent (or hard to find) different pieces of information are. All of these things will influence the whole impression that a consumer will get.”

An important part of the test

includes asking whether or not a reasonable An example of clear origin information on a wine label consumer, in all the circumstances, you only notice if you look carefully would be misled, it states. “Whether (small, indistinct, low contrast, buried you intended to mislead is irrelevant.” within blocks of text?).” They should In assessing what might influence also consider whether the information a “reasonable consumer”, producers is consistent. “Are there disparities need to assess the whole impression between different elements, or does a consumer takes from packaging, the information consistently steer the consumer towards the same accurate impression? For example, does the main branding and imagery all suggest ‘New Zealand’, while the ‘country of origin’ statement in small type within a large panel of text says ‘Wine of Australia’?”

Inference is also key, so if a label echoes another well-known label, or a brand name includes or suggests a place name, producers should consider their case.

For more information check out the New Zealand Winegrowers Labelling Guide on the members including the size and placement of section of www.nzwine.com the elements. “What is prominent (big, bold, clear, high contrast, placed where it will be seen easily)? What do

“There should be absolutely no doubt as to where the wine comes from.”

Marcus Pickens

Geographical Indications New Zealand’s wine industry now has nine regional Geographical Indications (GIs) officially registered by the Intellectual Property Office of New Zealand (IPONZ).

Marlborough joins Northland, Matakana, Waiheke Island, Gisborne, Hawke’s Bay, Wairarapa, Martinborough and Canterbury in having a protected GI, with other areas to follow. That means only wine from Marlborough may use that reference. Specifically, a wine with less than 85% of Marlborough fruit cannot use Marlborough on its label, even as part of a brand name. The GI Act also reiterates that a wine may only bear a registered New Zealand GI if

all of the grapes used are New Zealand grapes.

New Zealand Winegrowers’ General Manager of Advocacy, Jeffrey Clarke, says trademarks that existed before the GI registration are not covered by the GI Act’s restrictions, but may still fall foul of the Fair Trading Act’s prohibition against misleading. “If, for example, a trademark including ‘Marlborough’ was used on a wine that was not from Marlborough, the producer would want to be very sure that the whole impression a consumer takes away from the packaging was clear.”

Winepress April 2018 / 11

Serving Station Wine hub welcomed SOPHIE PREECE

BLENHEIM’S NEW Wine Station is right on track, according to winemaker Kevin Judd, speaking as another case of his Greywacke Pinot Noir heads off to the historic railway station.

“It’s great to have a one stop shop for Marlborough wine. And from our point of view, as a small producer without a cellar door, it’s even more important.”

The Wine Station opened the same day as the 2018 Marlborough Wine & Food Festival, and welcomed 250 cruise ship passengers two days later, in what Manager Michelle Osgood calls “a sink or swim moment.” They swam, welcoming the guests off the new Marlborough Flyer steam train and showcasing the breadth and depth of Marlborough wine.

The station offers 80 wines from 35 wineries by the glass, all lined up in Italian machines that temperature control, protect and pour. There are 16 classic Sauvignon Blancs on offer, recognising the region’s fame for that variety, but Michelle was determined to give plenty of space to the region’s lesser-known styles. Within 15 minutes of an email requesting expressions of interest from companies wanting

Michelle Osgood

space at the Wine Station, she was “bombarded by emails” and could pick and choose the perfect selection.

Her biggest joy right now is the “other reds” machine, with four Marlborough Syrah, along with Tempranillo and Montepulciano, a pure Cabernet Franc and one of the few Lagreins in the country. “It blew my mind,” she says of discovering what Marlborough had to offer. She’s also got eight alternative Sauvignons, and says that they, along with Chardonnay and Pinot Noir, have been her biggest sellers.

Kevin says most people in the wine industry love Marlborough’s international reputation for its Sauvignon Blanc, but many are also frustrated that it overshadows other varieties the region does so well. “We need every opportunity to show people from overseas that we are not just a one trick pony - that we do all the aromatic white varieties and Pinot Noir and, as time goes on, even Syrah.”

The Wine Station is open from 9.30am to 7.30pm seven days a week.

For more information, see their Facebook page.

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12 / Winepress April 2018

Good Work Wine company champions work life balance ONE OF New Zealand’s largest wine companies has launched a new parental leave scheme, to ensure it retains and attracts the best talent.

Constellation Brands New Zealand President and Managing Director Simon Towns says the scheme has already impacted on employees, from the vineyards to the sales team. “From a business perspective, we have stellar people that we have invested in and want to keep, and I don’t ever want to hear that we lost a person because he or she couldn’t get time off for one of life’s milestones.”

The company is offering a top up to the Government’s existing primary carer parental leave provisions, so that permanent employees receive their full base salary or wage for up to 18 weeks following the birth of a baby, or the assumption of primary care of a baby or child under the age of six. It’s also offering up to four weeks of paid leave for parents who aren’t the primary caregivers. Simon will tap into that himself in May, when he and his wife expect their second child. “For me,

Simon Towns

family is important and vital for my own work-life balance.”

The company has also launched paid birthday leave, the ability to buy an additional week’s annual leave, and

“We have stellar people that we have invested in and want to keep.”

Simon Towns

a new FlexAbility programme, which “encourages conversations” around flexible working, he says. “This isn’t just for parents. Today’s workforce expects more of a work-life integration where business objectives are more important than the time they spend sitting at a desk or punching a clock.”

The company’s Vice President of Human Resources, Julie Bassett, says it’s important to offer benefits that promote a balanced life, including work, to retain top talent and attract the best candidates. “The benefits to our staff and their families are significant and obvious, but it’s also really beneficial to us as a business.”

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Ask your neighbour..

There must be a better way of doing this.

Find out how at one of the HML grower workshops.

The road to resilience.

Without residues. Without toxicity. Without resistance issues.

14 / Winepress April 2018

A message from Chris Henry

“Ask any grape grower and they’ll tell you that growing is becoming more difficult.”

“Our range of products - with HML Red, arriving next season - offer protection against all the major grape diseases.

Our products use naturally-derived materials which, by themselves, have moderate fungicidal activity. But when combined with others, potency is greatly enhanced - in many cases surpassing that of ‘single site’ conventional chemistry.

In other words, you can rely on our products to get the job done.

A large investment of both time and money has produced solid research, both here and overseas, which proves this reliability.

“I look forward to seeing you at one of our grower workshops below”

So I would ask you to talk to growers who have used our products last season, and also come along to the presentation of this season’s research findings.

HML Winegrower Workshops 2018 Date

Winegrower Group

Venue

Time

Monday 30 April 2018

Marlborough

Geisen Sports and Events Centre, 8 Uxbridge Street, Renwick

1.30pm

Wednesday 2 May 2018

Waipara

Waipara Hills, 780 Glasnevin Road (SH1), Waipara

10am

Friday 4 May 2018

Central Otago

Cromwell Early Learning Centre, 53 Monaghan Street, Cromwell

1.30pm

Monday 7 May 2018

Nelson

Seifried Estate Winery, 184 Redwood Road, Appleby, Nelson

10am

Wednesday 9 May 2018

Wairarapa

Firestation, 9 Texas Street, Martinborough

10am

Thursday 10 May 2018

Hawke’s Bay

Deerstalkers Clubrooms, 1534 Maraekakaho Road, Bridge Pa

10am

Friday 11 May 2018

Gisborne

Bushmere Arms, 673 Matawai Road, Makaraka, Gisborne

1.30pm

Tuesday 15 May 2018

Waiheke

Cable Bay Winery, 12 Nick Johnstone Drive, Oneroa

10am

Wednesday 16 May 2018

Auckland / Matakana

Warkworth Golf Club, 4 Golf Road, Warkworth

1.30pm

Thursday 17 May 2018

Northland

Marsden Estate, 56 Wiroa Road, Kerikeri

10am

HML

HML32

HMLSilco

HMLPotum

HMLRed

Henry Manufacturing Ltd Visit www.henrymanufacturing.co.nz Call Chris Henry on 027 294 1490 email chris@henrymanufacturing.co.nz or contact your local technical advisor.

Winepress April 2018 / 15

CApr18

Protector

Speak Up Modern media is an ever-evolving feast. How can you get a seat at the table? Winepress talks to Sharon Hill about effective use of electronic newsletters.

Who uses e-newsletters?

Organisations who like to regularly connect with key groups tend to choose e-newsletters as one of the main ways they keep in touch. Many businesses send different e-newsletters to customers, business partners, etc.

What makes them a good option?

E-newsletters are one of the most effective ways to stay in touch with your customers (or prospective customers), business partners or any other group of people that you wish to connect with. Not only are they relatively low cost to produce and send, but people who have signed up to receive e-newsletters will often open and read them. It’s a happily captured market, so win-win.

What’s the trick to a compelling newsletter?

1. An intriguing, catchy subject that will get noticed and opened – the first few words are key, as later ones may be obscured. Use ‘Psst, a deal for you…’ not ‘Have we got a deal for you’, ‘Medals: gold, silver & bronze’ not ‘We’d like you to know that we have won three medals’, ‘Latest news: December 2018’, not ‘December update with latest news’.

2. Compelling, authentic content that is relevant to the audience with lots of bullets, subheadings, links where appropriate and short snappy content for quick scanning – link to your website if you have lots to say.

3. A clean, easy to read format with 16 / Winepress April 2018

lots of white spaces, plus images, and videos to break up the words for longer e-newsletters.

A balance of words and images is key, as some recipients will have images turned off, so can only see the words.

4. A clear ‘call to action’ telling the reader what you want them to do is key. For example, link to the website, buy the product, call the office, enter the competition. This can done be using a button or a link. If it’s purely information, keep it short and to the point, so they don’t get distracted by other content.

5. Before you push the send button, do a test send and check all links work and that it looks good on computer and mobile – it needs to be as clear on mobiles as it is on laptops, as many read them on the run.

6. Figure out what worked and do more of that. Learn from mistakes and take on board any feedback – there’s always room for improvement.

How important is timing?

Latest research shows 10am weekdays is the ‘sweet spot’ for sending email newsletters, when people are most

likely to open your newsletter and click the links – presumably they’ve got a bit of work out of the way and are now ready to read emails. If you’re sending to people all over the world, use the time zone of the place where most of your recipients are. Or you could break up your send by time zone, to truly optimise it. Business-related emails get the best response early-mid week and more lifestyle-oriented ones midlate week. You might find yours work differently – adapt to whatever works best for you and your database.

How can you tell if they’re being read, being ignored or being junked?

It’s important to use an email programme to send your email newsletters, as sends from most wellknown programmes are also less likely to end up in junk/spam folders. These programmes also allow you to store and manage database lists, and easily build attractive newsletters. Many programmes, such as Mail Chimp, are free if your database is under a certain

number. While some organisations have employees who can learn how to use these programmes, you can also find a specialist who will do it on your behalf – often you just need to send draft copy and some images.

Most email programmes will give you a report following your e-newsletter send, showing you how many opens, clicks, bounces (emails unable to be delivered) and unsubscribes it had. You can use this information to improve each time, so your e-newsletters increasingly get better opens and click rates, and fewer bounces and unsubscribes.

Note, unsubscribes are not a bad thing. You only want people who are actively interested in hearing from you.

Unsubscribes get rid of the ‘dead wood’.

What are the legalities around sending e-newsletters?

You can ONLY send ‘promotional’ e-newsletters to those who have actively signed up or given your organisation permission to contact them. If they haven’t, it is spam and you can be prosecuted. The exception

is if you can prove the email communication is ‘transactional’ - for example, an electrical company communicating about an upcoming power outage.

So, your first port of call is to create opportunities for those you wish to stay in touch with to actively opt in to receiving e-newsletters. This could be adding a sign-up form on your website and a ‘Yes, I would like to receive regular email An example of an impact newsletter newsletters from XXXX’ check box to your online ordering system. Another receive and how often, eg. ‘sign up now quick way to build a robust and legal to receive updates, new products and database is to send an email to any specials from us every few months.’ existing contacts and asking them to reply if they would like to go on your May’s edition of Winepress will have new e-newsletter list. In each instance, advice from Social Media guru Mark it may help to outline what they will Shaw

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Winepress April 2018 / 17

Hall of Fame Accolade for Marlborough’s Mike Trought NEW ZEALAND’S wine industry has come a long way in the past 30 years, but all its participants need to guard against complacency, says a leading wine scientist. Mike Trought, from Plant & Food Research Marlborough, was inducted into the Wine Industry Hall of Fame last month, recognising more than three decades of helping to forge, enhance and protect the industry.

In accepting the accolade, Mike emphasised the importance of maintaining quality. “We must make sure that growers, wine processors and market keep their eyes on the end game, which is producing reliable, profitable and exceptional wines to the world,” he said. “Our industry, like a grapevine, needs to be nurtured and cared for to grow and remain healthy.”

That means ensuring all growers, regardless of their size, recognise the importance of well-managed vines and a well-advised harvest, so that what goes in the bottle reflects consumer expectations. Mike’s father was a shopkeeper and taught him that one unsatisfied customer will tell 10 people, while a satisfied one will only tell one. “It’s hard work maintaining a reputation.”

There are too many people in the industry not looking at that “end game”, particularly when a wine company rejects their fruit on the basis of quality, he says. “Unfortunately, what tends to happen is that either people complain about the wine companies being too fussy, or alternatively someone comes along and hoovers it up at $250 per tonne.”

Even in a challenging vintage like this

18 / Winepress April 2018

one, good practices will result in judicious yields and quality wine, he says.

“The people who are switched on and know what they are doing will be fine.

The ones who are not…”

Mike and his wife Marion Mike Trought and Rengasamy Balasubramaniam (Bala), then moved to New with the Marlborough Research Centre, work with cherry trees Zealand in 1978 in the 1980s. and transferred to Marlborough in 1984, development and predictions, and the where he was Officer in Charge of impact of global warming on grape the Marlborough Research Centre. growing.

In the years since, he has been The scientist, who was made a an integral part of the industry’s New Zealand Winegrowers Fellow development, leading research two years ago, told the audience at the into the influence of vineyard Hall of Fame ceremony that science is management on methoxypyrazine, fun. “Having the opportunity to play, rootstock selection (see page 22), and be paid for it, to ask and answer canopy management, vine vigour, questions, then watch the results of hang time, machine thinning, yield your efforts used in the field and to think that you have made a difference is immensely satisfying. Add to that encouraging and mentoring some of the brightest, most enthusiastic young people and watch them grow and in turn make a difference is satisfying beyond description.”

He wrapped up his acceptance speech with thanks to Marion, whose degree in horticulture got him a job in MAF in the first place. “Over 40 years she has sustained me and spent many hours as my technician in the field and laboratory. This honour is as much hers as mine.”

“We must make sure that growers, wine processors and market keep their eyes on the end game.”

Mike Trought

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The Coterie A new wine venture championing ‘quirky diversity’ SOPHIE PREECE

AS FAR as New Years’ resolutions go, the purchase of a winery and creation of a collaborative clique is pretty aspirational. But at 11pm on December 31, 2017, Ben Glover shared his grand plans with Rhyan Wardman, describing how the iconic Seresin winery could become a hub for likeminded winemakers, passionate about small batch, single vineyard wines.

By January 1, Rhyan was on board with this celebration of “quirky diversity”, and three months later, they launched The Coterie, a contract winemaking facility with a difference.

They plan to draw in a group of winemakers who’ll govern their own wines, but also sit down to “kitchen table” tastings and collaborations, says Ben, who has been refining his plans for a year. Independent winemakers can be starved of feedback, and a community approach will help support and extend them, while “stretching the fabric” of Marlborough winemaking, he says. “We see it as a place to innovate, share ideas and push the style boundaries.” That’s not just about the brands made at The Coterie, but about “trying to understand what is the next iteration,” says Rhyan. “How do we evolve as brand Marlborough?”

Ben, who is winemaker and co-owner of family label Zephyr, and Rhyan, who has resigned as Marlborough General Manager of Giesen Wines, say the initiative is about adding more balance to the region’s portfolio, so that big doesn’t outweigh boutique. “While I recognise that Marlborough needs large scale

Ben Glover and Rhyan Wardman. Photo Jim Tannock

winemaking facilities to keep up with consumer demand for our Sauvignon Blanc, both Rhyan and I intrinsically believe that it is vital to showcase the pure diversity of our wine region

“How do we evolve as brand Marlborough?”

Rhyan Wardman

for long term sustainability,” says Ben. “Connecting passionate people, their sense of place, and single-site winegrowing is the key to showing this.”

The Seresin label will still be made and aged at the winery, which will become The Coterie on May 1.

Seresin wine will make up around half of the winery’s current 1,300 tonne capacity, with owner Michael Seresin retaining his Raupo vineyard for those wines and Tamra Kelly Washington announced as his new winemaker.

Ben will make Zephyr’s wines at the

facility, having kicked off “undercover” for the 2018 vintage.

He and Rhyan will seek “another half dozen or so” clients to make wine at The Coterie from Vintage 2019, and in a few years will look to expand to 3,000 tonnes, enabling existing clients to organically grow and more to join the collection.

Rhyan says the timing is good, as large contract facilities and wine companies increasingly struggle with the juggle of small batch wines alongside large volumes of Sauvignon Blanc. “You simply cannot have that noise of small parcels coming in.” They expect interest from independent winemakers seeking a more apt space, but believe larger wine companies may also look to facilities like The Coterie to manage the dual priorities of major Sauvignon Blanc intakes and premium parcels of fruit, he says. Zephyr is in its first year of transition to organics, and they believe the winery’s organic certification will make it appealing to a number of other winemakers who are committed to organics.

As well as a collegial approach to winemaking, the Coterie is about economies of scale when it comes to the burden of bureaucracy for small producers. There’s the opportunity to tap into back office support for the likes of exporting certification, and also the potential to leverage one label’s distribution off another’s

existing relationships, says Ben. “It’s about finding synergies that can make it a bit more efficient for everyone.”

The Coterie, with its panoramic views across the Wairau Valley, may also become a space for hosting customers and visitors, as well as for meetings and workshops that help Marlborough wine producers develop ideas and collaborate. “Every time we chat there’s an evolution of what we could do here,” Ben says. The purchase includes 3 hectares of organic vineyard, planted

“Every time we chat there’s an evolution of what we could do here.”

Ben Glover in Semillon, Sauvignon Blanc and Pinot Noir, but there is no current interest in a Coterie label, they say.

Rhyan, who began his winemaking

Photo Mark Grammar

career as the inaugural assistant winemaker at Seresin Estate in the 90s, says Michael Seresin has always pushed the boundaries and remained committed to producing premium, small batch, organic wines. “The winery provides the perfect site to continue that vision, allowing us to create a facility that promotes singlesite identification, while stimulating intellectual expression.”

Ben says it will allow winemakers without a dedicated winery to make wine in an environment that celebrates diversity and allows them to be completely involved with the production of their own wines. “We’re passionate about what we have in our region and getting this into the premium imbiber’s wine glass and telling our individual stories.”

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Generation Y-ine Young scientist digs deep to reveal rootstock attributes SOPHIE PREECE

SCIENTISTS FREQUENTLY look to the root of a problem, but Ricardo Allebrandt takes it more literally than most. For the past six months the Brazilian PhD student has been running a series of rootstock trials in Marlborough, helping cast light on how root systems influence vines and wines, in water stressed and water rich situations.

One of the projects has involved one year-old Sauvignon Blanc vines grown in identical potting mix and containers at a Rowley Crescent vineyard, with seven different rootstocks trialled in both dry and wet conditions. The study compares the likes of Paulsen, a vigorous rootstock in water stress conditions, and Vitis riparia, which needs water to thrive.

Having measured weekly the length and diameter of a single shoot grown on each plant, Ricardo then pulled the vines out of their containers, shook off the excess soil, then washed them down in the lab, before drying the plant and measuring the volume and weight of the roots. He has also analysed the dry weight. “So this way we can see which rootstock will perform better in a water stressed situation,” he says, holding a riparia, with its shallow, fine roots, and the more robust Paulsen, with thicker, longer tendrils and sturdier trunk.

“They were all the same age when they were planted and almost the same cutting weight. They have had the same conditions and same water supply.”

Improved understanding of the 22 / Winepress April 2018

relationship between a particular Ricardo Allebrandt rootstock and a particular environment may help growers find the balance between vigour and production, and ultimately wine quality, says Ricardo, who is in the fourth and final year of his PhD in Plant Production at Santa Catarina State University in South Brazil. He has done a lot of work assessing rootstock’s influence on vine performance and yields, as well as wine analysis, having been led to the field because of his interest in applied science, which was piqued by work experience at a pear orchard in the United States during his undergraduate programme. “I liked the idea of regulating vigour from the planting stage.” He also likes that roots are harder to study than the vine growth above ground. “It’s a challenge because you can measure shoot growth easily, but how do you measure root growth? We have to destroy the vines to see how they grow.”

Santa Catarina has a small wine industry at high altitude, climbing from 900 metres to 1400m. Unlike Marlborough, it has small vineyard holdings, but the cool climate temperatures are very similar to New Zealand’s, and Sauvignon Blanc is emerging as a good option, Ricardo says. “We definitely have different aromas and flavour (to Marlborough) but it is one of the varieties we are looking into.” Because of Brazil’s high rainfall, riparia is a successful

rootstock in Santa Catarina, with its fine shallow roots resulting in less vigour than the likes of the Paulsen.

Plant & Food research scientist Mike Trought notes that with Marlborough’s dryer conditions and irrigation limitations, the same rootstock is unlikely to be the best for the region’s vineyards. He, Sue Neal and Adam Friend are working with Ricardo on the project, and say that while the roots do half a vine’s work, there is a dearth of knowledge about how each rootstock impacts on New Zealand vines and wines, climate and soils. Most rootstocks were bred more than 100 years ago, developed mainly for phyloxera resistance. Many were intended for high pH calcareous soils, of which there are many in France and few in New Zealand, Mike says. “We are looking at a completely different environment here.”

Ricardo’s Marlborough trials follow on from several rootstock projects run in Marlborough since the early 1990s, when phyloxera had just been found.

Sue says that an initial trial assessed six different rootstocks over 16 years and recognised variability when the vines were young. “As they got older they settled into their growth stages.

Some had heavier berries. Some started with high yields and as they got older the yields declined.”

As well as the Rowley Crescent

Ricardo shows taller well irrigated vines alongside their water stressed counterparts at the Rowley Crescent trial

trial, with 210 one year-old potted plants over three blocks, Ricardo is working on a trial established in 1992 on the Squires vineyard, where the age of the vines and the variability of soil and conditions give another view of the underground workings. “There we are looking at maturation from brix 8 to harvest and we will see how the sugar content accumulates and acidity drops,” he says.

A third trial at Gifford Creek Lane is looking at the impact of rootstock on inflorescence architecture in three year-old vines, which will be affected by the young vine variability discovered in previous research.

Mike notes that most rootstock currently used in New Zealand vineyards is “by accident”, because people simply planted what the nursery has. That may well mean they end up with whichever rootstock is easiest to graft, rather than the best one for their vineyard, water and management. He notes that the way an ungrafted rootstock grows does not necessarily reflect in the vigour of a grafted vine. Unlike a pear or apple, a rootstock’s impact on a vine is “subtle”, but significant, particularly affecting fruit composition, making the research challenging but valuable. “If we can identify the mechanisms then perhaps we could identify the characteristics we need to match rootstocks to the various New Zealand conditions.”

With support from his advisor Dr Leo Rufato, Ricardo was able to apply for funding from the Coordination for the Improvement of Higher Education Personnel (CAPES), a Brazilian Government agency that funds thousands of PhD students to do part of their thesis in foreign universities or research companies. Ricardo says it has been a “great honour and a huge learning” to work with Mike and Sue. “Plant & Food is a wonderful place to work.”

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Winepress April 2018 / 23

Biosecurity Watch It’s your asset, protect it! How you can get involved in biosecurity and resilience planning DR EDWIN MASSEY

THIS MONTH’S column provides an update on the spread of the harlequin ladybird to the South Island and on an ongoing project to enhance resilience to adverse events for the Marlborough and North Canterbury wine industries.

Maximising member participation is a key goal of the New Zealand Winegrowers (NZW) Biosecurity Strategy. Both updates are effectively a call to arms seeking your participation in this ongoing work to help support the sustainability of New Zealand’s premier wine region.

Adult Harlequin ladybird The pest harlequin ladybird Harmonia axyridis has recently been detected in Nelson. A population was originally detected in Auckland and the Bay of Plenty in 2016 and has spread to the South Island in just over two years. While this is the first South Island detection, given the proximity to Marlborough and the ladybird’s propensity to hitchhike, it is quite possible that the pest may have spread to this region.

The insect is slightly larger and more robust than a common spotted ladybird and has a range of different colour variations. As it is colour variant, the best way to identify a harlequin ladybird is the M-shaped markings between its head and

abdomen, brown legs and the small bumps to the rear of its back.

Typically, the harlequin ladybird is a predator feeding on aphids and may be found in partnership with another recently introduced species, the giant willow aphid, which is a favourite food source. Last Keep an eye out for the harlequin ladybird winter they were commonly found clustered within harvest NZW recommends that Waikato beehives, providing a warm members keep a close watch for this and dry place to spend the cooler pest by looking at their plants and months. However, overseas there are fruit along a predetermined path, or records of this pest feeding on fruit noticing unusual gatherings of beetles when food sources are not available. clustered together in packhouses or Additionally, in the United States and sheds. It is suggested that vineyards Canada, harlequin ladybirds have been check within grape bunches regularly. known to cluster in bunches of grapes If you think you have spotted during the late summer. If gathered the pest you should call New Zealand inadvertently in the bunch during the Winegrowers Biosecurity and harvest they can taint the juice and Emergency Response Manager on 021 wine produced from harvested fruit. So 1924 924 or edwin.massey@nzwine. far the pest has not been seen in any com. In addition, NZW recommends vineyards in New Zealand. members help track the spread of this The harlequin ladybird is most pest using Naturewatch. By logging likely to be easily observed in the into Naturewatch and attaching your upcoming autumn period. Over photographs, you can help others

IF YOU SEE ANYTHING UNUSUAL

CATCH IT . SNAP IT . REPORT IT .

Call MPI biosecurity hotline 0800 80 99 66 24 / Winepress April 2018 20

track the spread of this pest species.

Please go to this site to see a map of its current collection localities. http:// naturewatch.org.nz/taxa/48484Harmonia-axyridis

Enhancing resilience for Marlborough and North Canterbury Wine Industries: Insights, evidence and engineering.

Enhancing resilience to adverse events is critical to ensure the sustainability of New Zealand’s wine industry and our wine regions. Wine is one of New Zealand’s highest profile and fastest growing primary industries, which contributes approximately $1.7 billion to New Zealand’s exports.

However, the impacts of recent earthquakes, including Seddon in 2013 and Kaikōura-Hurunui in 2016, and their widespread impacts for rural New Zealand, reveal vulnerability to seismic hazards. As it is impossible to predict when or where the next adverse event will occur, enhancing wine industry resilience to earthquakes and other events is vital to ensuring the industry’s sustainability. The New Zealand Winegrowers Kaikōura Earthquake Response Review reinforces this: resilience is more than a state of mind, it involves critical planning and action to ensure participation in the right networks to help enhance preparedness and foster recovery efforts.

With funding from the Ministry for Primary Industries, Manaaki Whenua Landcare Research, New Zealand Winegrowers, Lincoln University, and the University of Auckland have formed a research team.It aims to develop and apply practical tools to enhance winery resilience to environmental, climatic

and socio-economic shocks and stressors through technological adaptations in vineyard and winery practices and pathway planning.

Focusing on the Marlborough and North Canterbury wine regions, in-depth case study analysis will be used to document system critical vulnerabilities and identify resilience interventions throughout the wine value chain: from vineyard and winery operations to market with whole of industry implications.

For this research to be effective, the research team needs participants who would like to share their experience to inform future resilience planning. The project team is setting up two regional stakeholder steering groups from across the wine industry and the wine industry value chain.

If you would like to be part of this research and help build a more resilient industry, please contact New Zealand Winegrowers Biosecurity and Emergency Response Manager Ed Massey: Edwin.massey@nzwine.com or 021 1924 924.

NZW Research Centre Head Mark Gilbert has been appointed as independent chair to the New Zealand Winegrowers Research Centre (NZWRC) Ltd, a new national grape and wine research centre to be based in Marlborough. New Zealand Winegrowers Chair Steve Green says Mark’s appointment will ramp up the activities of the NZWRC, which is receiving $10.5 million in funding from the Ministry of Business, Innovation and Employment over three years. “Mark is hugely experienced as an independent chair and I am confident under his guidance the research centre will quickly

progress beyond the setup phase to carrying out world-leading research for grape and wine production.”

Mark says he is looking forward to his new role. “The innovation within the New Zealand wine industry is renowned and I’m looking forward to supporting New Zealand Winegrowers with their strategic vision around research.”

Winepress April 2018 / 25

Industry News

Grower Workshop Wine Marlborough is holding a Grower and Vineyard Manager Workshop from 8.30am on May 9, at 160 Paynters Rd. The workshop will include talks on pruning, vine health, seasonal labour, compliance, biosecurity and quality control. Register before May 4 at harriet@winemarlborough.nz Wine Careers The Marlborough Careers Evening is Monday 18 June 2018, 6.30pm to 8.30pm on the ground floor hall of the Clubs of Marlborough. Wine Marlborough would like to hear from anyone with good ideas for a great wine industry stand, and from anyone who is keen to get involved.

Contact Vance Kerslake at advocacy@ winemarlborough.nz

vineyards and wineries have been able to invest, grow and now provide work for 20,000 people around the country.”

New Zealand’s wine exports to CPTPP countries were valued at $515 million in the year ended June 2017, and $1.6 billion in total. NZW regards the signing as a welcome affirmation that strong, clear global rules on trade are necessary to underpin the standard of living that New Zealanders have come to expect, he says. NZW also welcomes the new binding provisions on labour standards in CPTPP. “For the first time, we’re signing a trade agreement that includes enforceable standards for labour and worker safety. That’s great news for workers everywhere, and hopefully sets a precedent for others to follow.” The CPTPP will be New Zealand’s first trade agreement with Japan, Mexico, Canada and Peru, and will immediately begin to make New Zealand wine more competitive in CPTPP markets such as Canada, Japan and Malaysia by reducing import tariffs, Philip says.

CPTPP signing welcomed New Zealand Winegrowers has welcomed the signing of the Comprehensive and Progressive Agreement on the Trans-Pacific Partnership (CPTPP). New Zealand Winegrowers (NZW) Chief Executive Officer Philip Gregan says New Zealand’s trade agreements, adopted under successive governments, have been crucial to giving New Zealand businesses a fair crack at international markets. “CPTPP is about setting clear rules, where all the signatory countries agree they will trade fairly, and within those rules. As a tiny trading nation, agreements like this have given New Zealand businesses a lot more certainty. That certainty means that from small beginnings, our

26 / Winepress April 2018

2018 Bayer Young Viticulturist Marlborough’s 2018 Bayer Young Viticulturist of the Year Competition will be held on July 13, while the South Island Regional Competition, for contestants from Nelson, Canterbury and Waitaki, will be held in Waipara on June 16. National coordinator Nicky Grandorge says it is exciting to see the competition growing and to feel “the positive buzz it creates around the country as the wine community comes together to encourage these talented young vits.”

Pyrolysis Plant Waste Transformation Limited (WTL) has applied for resource consents to establish and operate a pyrolysis plant at the Marlborough District Council’s (MDC) Bluegums Landfill site on Taylor Pass Rd. The company proposes to use the facility to process up to 4,000 tonnes of timber per year, including treated vineyard posts. The consent application has been publicly notified and submissions close on Monday 16 April 2018. For more information, see the application at the council offices or at www.marlborough. govt.nz Strategic Review New Zealand Winegrowers (NZW) has commissioned consultants PwC to conduct a major strategic review of the New Zealand wine industry.

According to correspondence sent to growers and wine companies, the review will focus on “identifying and prioritising the impact of changing supply, distribution, market and business dynamics affecting the industry, and the implications of these for our members and for NZW itself”.

It will also examine how current and future trends and changes in markets, technology, consumer preferences, and regulation present risks and opportunities for the future of the industry. The process includes a short questionnaire sent to members, asking how the industry should celebrate its success in the future, and whether platforms such as the Air New Zealand Wine Awards and Bragato Wine Awards, “which have served the industry so well in the past”, are the right platform for the future.

Taxing Subject Wine Marlborough General Manager Marcus Pickens is urging wine companies and grape growers to have their say to the Government’s Tax Working Group. “With submissions

closing on April 30, it’s tough timing for our industry, but we think it’s worth taking time out from harvest to influence the future of New Zealand’s tax system.”

Ben Halliday, of Johnston Associates South Chartered Accountants, says the objective of the group is to create equality across the tax base. “We think that they will lean towards recommending some form of capital gains tax, or wealth tax. In terms of specific implications for the wine industry, it’s too early to tell and as always the devil will be in the detail,” he says. “However, they are looking at a broader capital gains tax across a number of different assets such as land. So as you could imagine, in most cases vineyard development has created significant capital gain.” He says another possibility is an annual land tax, “but again, too early to tell”.

Tax Working Group Chair Sir Michael Cullen says it’s time to turn robust debate around tax into actual submissions. “It’s heartening to hear New Zealanders have a lot to say about these issues as tax affects everyone.

But anyone who wants to make a difference and have their views heard should go to the website and take part in the process.”

For more information on the tax working group, or to make a submission, go to www. taxworkinggroup.govt.nz

organic and sustainable wines that are also elegant and complex, and we hope all those Academy Award nominees enjoyed tasting our little slice of Marlborough.”

Loveblock to Hollywood

Royal Easter Show Wine Awards Trophy winners

Meryl Streep, Willem Dafoe and Gary Oldman were just some of the Hollywood superstars offered Marlborough’s Loveblock wine at the recent Oscar Nominees Luncheon at the Beverly Hilton. The Sauvignon Blanc was one of three wines served at the illustrious event, with around 175 of this year’s Academy Award nominees. Loveblock founder Erica Crawford, recently named by Reuters as “one of the world’s most notable winemakers”, is thrilled her vineyard’s Sauvignon Blanc made its way on to the menu. “At Loveblock, we pride ourselves on crafting a collection of

Kerry Wheeler Pernod Ricard New Zealand has appointed Kerry Wheeler (pictured) as Head of Marketing, welcoming her to the leadership team to drive marketing strategy across an extensive portfolio of global and local brands.

Kerry will drive wine, spirits and champagne campaigns in the New Zealand market across G.H Mumm, Jameson, Chivas Regal, Brancott Estate, Stoneleigh, Church Road and Jacob’s Creek. “This new role and next chapter of my Pernod Ricard journey is really exciting,” she says. “We have a fantastic team of talented marketers in place and I’m looking forward to working with them to build passion brands, awesome campaigns and new products that will disrupt the market and really drive our business forward in this highly competitive environment.”

• Guala Closures NZ Champion Wine of the Show: Te Awa Single Estate Hawke’s Bay Chardonnay 2016 • Rapid Labels Trophy for Champion Sparkling: Hawkesbridge Marlborough Méthode Traditionnelle 2014 • New World Trophy for Champion Chardonnay: Te Awa Single Estate Hawke’s Bay Chardonnay 2016 • MyFarm Trophy for Champion Gewürztraminer: Spy Valley Single Estate Gewürztraminer 2016 • Guala Closures NZ Trophy for Champion Sauvignon Blanc:

Whitehaven Marlborough Sauvignon Blanc 2017 (Pictured) • Red Badge Security Trophy for Champion Riesling: Ceres Bannockburn Black Rabbit Riesling 2017 • Esvin Wine Resources Trophy for Champion Pinot Gris: Giesen Estate Pinot Gris 2017 • Glengarry Wines Trophy for Champion Other Varieties: Summerhouse Marlborough Verdelho 2016 • Drinksbiz Magazine Trophy for Champion Sweet Wine: Riverby Estate Noble Riesling 2015 • Auckland Agricultural & Pastoral Association Trophy for Champion Rosé: The Ned Pinot Rosé 2017 • New Zealand WineGrower Magazine Trophy for Champion Pinot Noir: Two Degrees Pinot Noir 2016 • Wineworks Trophy for Champion Cabernet Sauvignon and Blends: Mills Reef Reserve Cabernet Merlot 2016 • Generator Rental Services Trophy for Champion Merlot: Saint Clair Pioneer Block 17 Plateau Merlot 2016 • ASB Showgrounds Trophy for Champion Syrah: Villa Maria Reserve Gimblett Gravels Hawke’s Bay Syrah 2016 • Mainfreight Trophy for Champion Export Wine: Babich Hawke’s Bay Merlot Cabernet 2016 • Auckland Agricultural & Pastoral Association Gold Medal for Winemaker of the Year Richard Painter, Te Awa Winery, Hawke’s Bay • Auckland Agricultural & Pastoral Association Heritage Rosebowl: Villa Maria Reserve Gimblett Gravels Hawke’s Bay Cabernet Sauvignon Merlot 2005, 2010, 2015

Winepress April 2018 / 27

Brought to you by

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

To have your event included in next month’s Wine Happenings or Industry News pages, please email details to sophie@sophiepreece.co.nz by April 10. For more information on the events below email Harriet Wadworth at harriet@wine-marlborough.co.nz

APRIL 30 Registrations due for Sauvignon Blanc Celebration 2019.

30 Tax Working Group submissions close MAY 4 9 9

International Sauvignon Blanc Day www.sauvignonblancday.co.nz (pg 8) Grower and Vineyard Manager Workshop (pg 26) Institute of Directors workshop with Foodstuffs Managing Director, Steve Anderson. 12.00 to 1.30pm, Chateau Marlborough 10-13 Feast Marlborough (www.feastmarlborough.nz) 12 Saint Clair Family Estate Vineyard Half (www.vineyardhalf.com) 24 Education Day for Bayer Young Viticulturist of the Year Competition

JUNE 5 Tonnellerie de Mercurey Young Winemaker Competition Education Evening 18 The Marlborough Careers Evening including Wine Marlborough (pg 26)

Sauvignon Blanc Day - May 4

Grower Workshop - May 9

Feast Marlborough - May 10 to 13

HERZOG - THE ART OF LIVING WELL...

An idyllic escape to experience the delights of autumn…

Splash out in the iconic Gourmet Restaurant to celebrate the bounty of harvest in style…

Indulge in delicious market-fresh Menus by passionate chefs.

81 Jeffries Road | 03 572 8770 | enjoy@herzog.co.nz | www.herzog.co.nz

28 / Winepress April 2018

For a more relaxed bite, head to the charming Bistro to enjoy the gentle autumn sun under the golden Linden trees or cozy up next to the open fireplace.

GET SORTED WITH FARMLANDS HORTICULTURE Post Harvest

Talk to our Technical Advisors about post-harvest powdery mildew applications, and plant nutrition options.

Soil tests

Tests are available now to determine what capital fertiliser inputs are necessary, so you can get these on in autumn/winter.

Pruning

Farmlands has a full range of pruning tools, pruning supplies, clothing and safety equipment. For prices or a quote on bulk purchases, talk to your Farmlands Technical Advisor or visit your local Farmlands store today.

Winery supplies

For more information on our winery product range, email wineryinputs@farmlands.co.nz

New block development?

Make sure you secure your post supply and indent products such as bamboo to avoid supply issues later.

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For all the autumn solutions you need, talk to the Farmlands Horticulture team today.

0800 200 600 www.farmlands.co.nz

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