Winepress - August 2016

THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 261 / AUGUST 2016

25

WINEPRESS TURNS 25

BENCHMARKING MARLBOROUGH

wine-marlborough.co.nz

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this issue...

14

REGULARS

FEATURES

3 4

10

Editorial From the Board - Clive Jones

Tasman Crop Met 6

Report

26

Gen Y-ine Jordan Hogg

28 The Block Loveblock 30

Biosecurity Watch

34

Industry News

36

ANZ Wine Happenings

Cover: A selection of Winepress covers over the years, with photos supplied by Jim Tannock.

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Winepress Turns 25 - Former Winepress editors David Barnsley and Tessa Anderson talk about some of the major stories in Marlborough’s wine industry over the past 25 years. No other wine industry magazine in New Zealand can say they have been delivering the news month on month for 25 years, says Tessa. “I hope it will still be doing that in another 25.”

Hot Topics - Those who purchased excess 2016 grapes at bargain rates are threatening Marlborough’s brand, say some growers involved in the Viticulture Financial Benchmarking Programme.

Frost Fighters - The proposed Marlborough Environment Plan (MEP) makes no material difference to the use of frost fans in the region, except to make the rules more consistent.

Marlborough has 981 frost fans ready to roll this spring, around five times as many as in 2009, when a plan change made frost fans a controlled activity.

20

28

Winepress August 2016 / 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: Clive Jones cjones@nautilusestate.com Ben Ensor ben.lisa@clear.net.nz Callum Linklater callumandsarah@xtra.co.nz Jack Glover jack.glover@accolade-wines.co.nz Jason Yank jason@astrolabewines.co.nz Nick Entwistle nick@wairauriverwines.co.nz Rhyan Wardman rhyan@giesen.co.nz Samantha Wickham samantha@ormondnurseries.co.nz Simon Bishell simon@caythorpe.nz Stuart Dudley stuartd@villamaria.co.nz Tom Trolove tom.trolove@framingham.co.nz

From the Editor IN AUGUST 1991, David Barnsley and a team of helpers stood around a struggling photocopier and produced the first edition of Winepress. Twenty-five years on, it’s a bit bigger, a bit glossier and, as of this edition, has had a bit of a makeover. But its intention is the same as it ever was – to connect the region’s wine industry.

The 25th birthday edition of Winepress includes some of David’s memories of his 13 years as editor, as well as from Tessa Nicholson, who passed the role on to me late last year. Among her memories is the period of huge growth in the mid2000s, and the corresponding crisis around labour. “I remember stories in 2004 of ‘will our vines get pruned?’” she says on page 10.

That’s a familiar story right now, as plans for a massive expansion over the next five years lead to headaches over how to find and house the labour required to tend those vines.

Survey results released earlier this year show the industry is set to grow by 6444 hectares by 2019/2020, rocketing up to 29,270ha over the next five years.

That’s going to require a lot more labour than we’ve got - including 189 additional permanent workers, 600 winter Recognised Seasonal Employer Scheme (RSE) workers, 306 summer RSE workers and 884 casuals across the year – and a lot more accommodation, health care and pastoral care in our community.

At the Wine Marlborough Labour Summit in Blenheim last month, representatives from the wine industry, relevant social services and local and central Government discussed the challenges and opportunities ahead. Now a working group has been set up to work on the issues raised at the summit, and will feed back in early October.

In the meantime, I’m hoping to hear from you. New font and photo layout is all very good and well, but at the end of the day the content of Winepress is what matters. I have now been in the editor’s seat for more than six months and want to know what you would like to see more of in your magazine - so that Winepress can enjoy another 25 years telling the stories of this phenomenal industry.

New font and photo layout is all very good and well, but at the end of the day the content of Winepress is what matters

SOPHIE PREECE 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.

Winepress August 2016 / 3

From the board

Have your say and exercise your right to vote.

CLIVE JONES

IT IS election time again. This year there will be two vacancies on the board of Wine Marlborough - one representing winemakers and one grape growers. I am at the end of my second three year cycle and this time I have decided not to re-stand. After six years on the Wine Marlborough board, including the last three as chair, it is time to step aside to allow new voices to be heard. I have certainly found the time I spent with the Wine Marlborough board very rewarding.

It is a great opportunity to meet with other industry stakeholders and get involved in wider industry issues. Wine Marlborough is perhaps best known for events such as the Marlborough Wine & Food Festival. While these are extremely important to the organisation and promotion of our region, there is plenty of other activity that goes on.

Seasonal labour, water, wine quality, regionality and marketing activities are regularly subjected to robust debate around the board table. There is also the opportunity to engage with New Zealand Winegrowers staff, politicians, local government representatives and visiting dignitaries, to discuss issues that are important to our region.

I would urge you to consider seeking a nomination to stand for the board, or if you can’t spare the time then please at least vote. Voting has greatly improved over the past couple of years but it is fair to say that, in general, apathy prevails and voting numbers are way lower than they should be. As the saying goes, if you don’t participate and vote you can’t complain. Perhaps there is not much to complain about 4 / Winepress August 2016

at the moment and everyone is happy.

There is also an important election happening for our national body, New Zealand Winegrowers. The New Zealand Grape Growers Council and Wine Institute of New Zealand are gone and the new body - New Zealand Winegrowers Incorporated - has been established. This is the final step in the unification of grape growers and winemakers – a process that started

“A successful board needs to have a mix of skills and experience to function at its best.” many years ago. As a result, the current board will be disestablished and the new, reduced-sized board elected in October. Again it is important to have your say, and vote on the makeup of this board, to ensure your interests are represented.

Like New Zealand Winegrowers, perhaps it is time to reconsider how the board of Wine Marlborough is made up. Yes, there should be representation of all sectors of the industry, including large and small players and both grape growers and winemakers. But it also needs to include people who have both the time and energy to contribute.

By being restricted to the rule of five grape grower and five winemaker representatives, perhaps we are missing out on people who could make a positive contribution. A successful board needs to have a mix of skills and experience to function at its best. I will leave this issue for the future Wine Marlborough board to consider.

I wish the current board and the team at Wine Marlborough the very best for the future and I think our region’s interests are in very good hands.

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Winepress August 2016 / 5

Met Report

DRIVING CROP PERFORMANCE

ByMarc RobGreven Agnew By Table 1: Blenheim Weather Data – July 2016

July July 2016

2016 compared

to LTA GDD’s for month -Max/Min¹ 7.4 80% GDD’s for month – Mean² 31.4 142% Mean Maximum (°C) 14.1 +1.0°C Mean Minimum (°C) 3.3 +0.7°C Mean Temp (°C) 8.7 +0.8°C Ground Frosts (<= -1.0°C) 12 3.2 less Air Frosts (<0.0°C) 2 5.6 less Sunshine hours 190.9 120% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2016 1514 110% Rainfall (mm) 34.8 55% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2016 357.5 95% Evapotranspiration – mm 50.3 143% Avg. Daily Windrun (km) 285.4 125% Mean 9am soil temp – 10cm 5.9 +1.1°C Mean 9am soil temp – 30cm 8.3 +1.3°C

July LTA

Period of LTA

July 2015

9.2 22.1 13.1 2.6 7.9 15.2 7.6 159.5 119.6 230.8 1375.6 63.3 9.9 174.1 374.7 35.2 229.0 4.8 7.0

(1996-2015) (1996-2015) (1986-2015) (1986-2015) (1986-2015) (1986-2015) (1986-2015) (1930-2015) 1996 1952 (1930-2015) (1930-2015) 2014 1998 (1930-2015) (1996-2015) (1996-2015) (1986-2015) (1986-2015)

6.9 22.5 13.2 1.8 7.5 19 11 199.1

1554.6 35.2

251.2 40.1 210.2 4.4 6.9

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures Temperature and frosts July 2016 was again much warmer than the long term average (LTA) July temperatures although no records were broken. The mean temperature of 8.7°C Table 2: Weekly air temperatures and frosts for Blenheim during July 2016

Total Total Mean Mean Ground Air Mean Max Min Frosts Frosts

1-7 July 8.4 14.2 2.6 4 2

8-14 July 8.2 12.5 3.9 1 0

15-21 July 9.0 14.7 2.6 4 0

22-28 July 9.8 15.5 4.1 2 0 29-31 July (3 days) 8.1 12.8 3.3 1 0

1-31 July 8.7 14.1 3.3 12 2 Long-term average 7.9 13.1 2.6 15 7.6 6 / Winepress August 2016

was 0.8°C above the long-term average temperature. This 0.8 oC higher temperature fits in well with the steady long term trend of temperature increase as shown Figure 1. While record hot and cold days will make headlines, it is the undeniable trend upwards that is a concern.

The numbers of ground frosts recorded in July 2016 were only 63% of those recorded in July 2015 and were the lowest recorded in July since 2008. The twelve ground frosts were recorded well spread over the month interspersed with ground temperatures as high as 8.9 on the 2nd, 6.4 on the 14th and 7.8 on the 24th. Following the very low number of air frosts in June, also July only experienced 2 air frosts, a feat that was last achieved in July 2005.

Data since 2000 shows that June and July together account on average for 68% of the annual air frosts. For June and July this year we have had only 3 air frosts, suggesting we might not get many more this year.

July 2015 had a much more concentrated cold period of ten consecutive days from 5th – 24th of July. Overall July 2016 was 1.2 oC warmer than the previous two years but only 0.8 oC warmer than the LTA from 1986-2015.

The coldest ground frost was -4.6°C on 1 July 2016. (-5.3°C on 21 July 2015) The coldest air frost was -0.7°C on 2 July 2016 (-2.8°C on 11 July 2015) Clearly not only did we experience less frosts but also less severe frosts.

Despite the high variability of the annual data shown in the graph below, the temperature trend for July clearly indicates that over the 85 years

1932 to 2016 that Blenheim’s mean July temperature has increased from 6.4°C to 8.26°C; an increase of 1.86°C. With strong increases in temperature in May and June as well indicates that especially the winters are getting warmer. This does not mean that there is a trend for fewer frosts. The high variability of temperatures July 2016 shows that potentially there can be more frosts AND higher maximum temperatures at the same time, still maintaining the trend of increased overall temperatures.

Sunshine Blenheim recorded 190.9 hours sunshine for July 2016; 120% of the long term average of 159.5 hours.

Total sunshine hours for Blenheim from January to July 2016 are 1514 ; 110% of the long-term average total of 1373.6 hours.

Rob’s investigation into the sunshine hours for Blenheim compared to Nelson and Richmond have created a bit of a stir as the three km difference in distance between the two Tasman stations is unlikely to explain the 191 hours of difference in sunshine hours. However the Richmond station measures sunshine hours in the same way as the Blenheim station. We can therefore safely assume that so far this year Richmond is well ahead of Blenheim in the sunshine stakes by 121 hours.

Figure 1: July mean temperatures in Blenheim for the 85 years 1932-2016

Table : Sunniest towns in New Zealand so far in 2016

Total Hours Behind

Hours Richmond Richmond 1636 Blenheim 1515 121 Nelson 1445 191 Whakatane 1356 280 Tekapo 1381 255 Rainfall While July was relatively dry with July 2016 rainfall totalling only 34.8 mm or 55% of LTA for the month. However, the total rainfall for January to July 2016 of 357.5 mm is 95% of the longterm average of 374.7 mm, mainly due to fairly high rainfall in both May and June.

It will therefore come as no surprise that soil moisture levels are also approaching the long term average and are well above field capacity and considerably higher than at the same time of the year for both previous seasons (Figure 2).

Marc Greven Plant & Food Research / Marlborough Research Centre

Figure 2: Seasonal water balance at the Marlborough Research Centre site

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Winepress August 2016 / 7

Quick Fire Quiz

8 / Winepress August 2016

9.

10.

11.

12.

13.

14.

15.

16.

white varieties in order from highest to lowest in New Zealand?

Pinotage is a cross between Cinsault and what?

A Butt load is an actual measurement of volume derived from England prior to the 1900s. If a Butt load is 570L how many wine barrels are there in a Butt load?

What was the total tonnage crushed in the 2016 harvest?

Name 4 grape varieties beginning with the letter “C” Which genus of grapevine has a characteristic “foxy” musk?

If 5mm of rain falls on a vineyard at full canopy, what is the volume (in mm) of water that it receives per hectare?

Which major wine producing country has not been affected by Phylloxera?

What is the vine density per

hectare for vineyard with a row spacing of 2.5m and a vine spacing of 1.8m?

17. What is the name given to describe the field of grapevine identification and classification?

18. What does HACCP stand for?

19. The sexual stage of powdery mildew was recently discovered in NZ by Peter Wood. What is the correct name used to describe it?

20. What smell does H2S give to a wine?

Answers 1. Anlagen. 2. Glucose and Fructose. 3. Sturgeon.

4. Wine Export Certification Service. 5. 36192 Ha. 6. 1895. 7. Samuel Marsden. 8. Sauvignon Blanc, Chardonnay, Pinot Gris, Riesling and Gewurztraminer. 9. Pinot noir. 10. 2.5 (1 Butt = 570L) 11. 436,000 tonnes. 12.Chardonnay, Chenin blanc, Cabernet Franc, Cabernet Sauvignon, Carmenere, Cinsaut, Carignan. 13. Vitis Labrusca.

14. 5mm!!! 15. Chile. 16. 2222 vines per hectare.

17.Ampelography. 18. Hazard Analysis Critical Control Point. 19. Chasmothecia. 20. Rotten eggs

CONTESTANTS IN the recent Young Bayer Marlborough Young Viticulturist of the Year Competition 2016 were faced with a series of quick-fire quiz questions. Test your wine knowledge with some of them.

1. What is the scientific name for undifferentiated meristematic tissue?

2. What are the two sugars that occur in grapes?

3. Isinglass is a fining agent made from the bladders of what type of fish?

4. What does WECS stand for?

5. What is the total producing area of New Zealand’s vineyards?

6. In which year did Romeo Bragato first visit New Zealand?

7. Who introduced the first recorded grapevines into New Zealand in 1819?

8. What are the top five producing

25 Years of Winepress

The first issue of Winepress was distributed to the Marlborough wine industry in August 1991.

MIKE TROUGHT

THERE HAVE been many changes to the Marlborough and New Zealand industry since August 1991. However, it is worth reflecting on the foresight of the Marlborough Grapegrowers Association at that time, in producing the first regional wine industry magazine.

Hamish Young was the Growers Association President and in his AGM report commented on concern about “public relations effort with the growers”. He suggested the committee appoint a person to take over the responsibility, and that position was offered on a one-year trial basis to David Barnsley, a retired school teacher and grape grower.

The first eight-page edition of Winepress was photocopied at the Marlborough Research Centre. There had been some discussion on the format, and a grey paper with pink banner was selected. Unfortunately, the Pinot Noir vines shown on the banner appear to be exhibiting symptoms of leaf roll virus!

Having got the paper, there was concern that it would not go through the copier without the machine overheating. However, with Hamish Young, Rob Agnew, David and myself standing by the machine for several hours and then collating the output for posting, the first edition was sent to the industry.

By November, Winepress had grown to 12 pages. That edition has a letter from Peter Hubscher, then Production Director at Montana Wines, saying: “I would like to congratulate

you and your contributors for putting together such a quality publication.

In the current environment, it was particularly gratifying to read the responsible Mike Trought (left) and Rengasamy Balasubramaniam (Bala) attitude your organisation is taking in its analysis and comment on The first edition had a review future directions for the Marlborough written by myself on our current wine industry.” Praise indeed! knowledge of rootstocks and the need The Marlborough industry at for replanting. The need for rootstocks the time was very different to today. is now part of our industry, but it is Montana/Penfolds produced 48% of worth considering the long-term benefit the country’s wine and regional prices that came to the industry, generated by were largely fixed after negotiation with the need to remove less valuable and these companies. Many of the early productive varieties. Are we starting articles considered price and contracts. to see the same effects caused by vine The recommended minimum price for losses due to trunk diseases? the 1992 vintage was $390, $900, $1,000 By issue 4, familiar topics were and $1,100 for Mueller Thurgau, Pinot appearing and an article by Rob and Noir, Sauvignon Blanc and Chardonnay myself considered the development respectively. The lowest prices were of the season. We suggested that the recommended for Palamino and cool spring of the 1991/92 season Reichenstiener. The first article in issue was going to result in a later than 4 also included comment on growers average flowering. This, together who had not paid their $20/ha levy! with a predicted higher than average A key concern of the industry at yield, “may lead to a slowing of sugar that time was how vines were going to accumulation and a later harvest”. cope with the invasive pest Phylloxera.

Since August 1991, Winepress has A survey, organised by staff at the become more sophisticated. It is now Marlborough Research Centre, had a glossy, colour printed magazine of identified that the pest was widespread some 30 pages. A success from small through the region. At that time beginnings and one we can be proud vines were largely cutting grown, and of. vulnerable to infestation resulting in death of the vine.

Winepress August 2016 / 9

Happy Birthday Winepress

The story of Marlborough’s wine industry has been told through 25 years of Winepress.

SOPHIE PREECE

IN 1991, Marlborough was the third largest wine producer in New Zealand, with 1,432ha of producing vineyard.

In 2016, Marlborough’s 23,600ha of grapes produced three quarters of the country’s 436,000 tonne harvest, towering over the erstwhile leaders Gisborne and Hawke’s Bay. That’s an incredible 25-year journey, rich with stories of the high times and the low, battles fought and sometimes won, and the ceaseless

Tessa Nicholson

10 / Winepress August 2016

David Barnsley

creep of vines across the region.

David Barnsley told those stories for 13 years, after producing the first Winepress in August 1991, to tighten ties between the growers and what was then the Marlborough Grapegrowers Association.

David taught English at Marlborough Girls’ College, was a grower, and was known for his book reviews and letters to the editor, so was asked to kick-start an industry newsletter.

He set off “all guns blazing”, by cornering MP Doug Kidd and grilling him on taxes.

The other issues of the day were Phylloxera and overproduction, both of which were tackled

by David and the Marlborough Research Centre (MRC) scientists who shared their learnings through the newsletter.

The Marlborough industry at the time was very different to today,

says Mike Trought on pg 9. “Montana/ Penfolds produced 48% of the country’s wine and regional prices were largely fixed after negotiation with these companies.”

David wrote out all his stories by hand, then took them to the Copy Centre to be typed up. “We did everything by hand, including putting the magazine into envelopes and posting them,” he says. Over a period of 13 years, David developed the newsletter of photocopied sheets into what is now the longest-running wine industry magazine in New Zealand.

The next 10 years When Tessa Nicholson took over as editor in 2004, there were 8200ha of grapes in Marlborough, not quite half of the country’s total, and only 1820ha in the Awatere Valley.

She started on the back of major late spring frost events in 2002 and 2003, which was a challenging time for the growing industry. “I came in to majorly diminished crops. In 2004 we thankfully got a huge vintage, but stocks were so unbelievably low.”

That was followed by an influx of frost fans and the major issues that came with them. Disease was another serious subject, with powdery mildew starting to appear and talk of Grapevine Leafroll-Associated Virus.

In the mid-2000s, the Southern Valleys’ Irrigation Scheme provided

plenty of copy, as did the subsequent lift in land prices, says Tessa. “There were massive plantings in 04, 05, 06, with huge growth in the Southern Valleys and Blind River, with that irrigation scheme.”

International investment was also making its mark, and growth was stellar. There was a corresponding crisis around labour, says Tessa. “I remember stories in 2004 of ‘will our vines get pruned?’” Some dodgy dealings meant a reputational blow to the industry, but in 2007 the Recognised Seasonal Employer (RSE) scheme came in, and eventually proved itself an enormously successful model.

Then came the downturn, Tessa says with a groan. “In 2008, the average price for Sauvignon was $2,600, and by 2010 it was $1,100 a tonne. There were serious financial issues out there for growers, along with emotional issues.”

Tessa says growers began to watch out for each other, with a fear that the crisis would tip people over the edge. “They were dark, dark days,”

she says. “But there was still this incredible positivity. The wines were still succeeding and the export markets were still growing.”

But wineries were suffering from exchange rates, so growers were suffering with low prices. That impacted on the whole economy of Marlborough, with holidays, new cars and entertainment shelved as people struggled to get through. “There were growers who had vines in the ground and didn’t touch them. They didn’t spray them, they didn’t pick them, they didn’t prune them.”

Tessa tried to write stories that would help people get through, help them save money on the cost per hectare. “What are some of the ways of doing that? What can you do to help yourself in that sense?”

She says a lot of people got hurt, which makes Marlborough’s current success “even more astonishing”. In 2012 the low crop saw the cycle turn, and the good 2014 crop was a shot in the arm of the industry.

After riding out those tough years, Tessa handed over Winepress late last year. She says no other wine industry magazine in New Zealand can say they have been delivering the news month on month for 25 years, which makes Winepress unique. “I hope it will still be doing that in another 25.”

Winepress August 2016 / 11

Pressing On

To mark 25 years of Winepress, we talk to some of the people who were there when it started, and hear how the industry has changed.

Gerald Hope In 1991 Gerald Hope wrote a strategy for the Marlborough Research Centre, which was going through what he calls a “financial crisis”. The strategy recognised the need to become more commercially aware of the needs of industry, leading to the establishment of the Marlborough Winegrowers Research Committee. “Out of that spun a need for a close relationship between science and technology delivery and the needs of industry in the field.”

Challenges included Phylloxera, vine replacement, vine health, compaction of soil, water use, and precision irrigation, says Gerald. “All that stuff that’s taken for granted now, but in those days was really just being thought about.”

Winepress was a vehicle with which knowledge could be delivered, and the MRC supported it with content and production help. Gerald has clear memories of the first publication, with the thick paper creating a dust problem in the overheated photocopier, “which was constantly grinding to a halt”.

When they’d finally printed they had to get a staple through the thick double folds, he says. “It was a nightmare.”

But it did the trick, he says. “It was the beginning of our recognition that we needed to work very closely with, and in response to, the growers.”

12 / Winepress August 2016

Early research centre staff, including Mike Trought, Andrew Naylor and Rob Agnew

Rob Agnew Rob Agnew is a man who loves data, whether tallying growing degree days or comparing the number of frosts over several years. So when it came to calculating the Winepress Met Reports to his name, the number 232 was close at hand.

Rob started the Met Reports in November 1992, a little over a year after David Barnsley produced the first edition. “I used to write it out in

“We learnt quickly and adopted new vineyard practices readily.”

JANE HUNTER

longhand and take it to the printer. It was only two thirds of one column on the back page, so not particularly long.”

It started out with growing degree days and temperatures, and has expanded over the years to include

most of the main weather parameters.

At the same time, it has crept its way from the back page to its current spot close to the front.

Because there is no big landmass to temper what is happening in New Zealand, “we can have three seasons in a day sometimes”, says Rob. While that can be frustrating for those tasked with forecasting the weather, it makes life interesting for those recording it after it occurs, and indicating trends.

Met Report readers may note that Rob did not actually produce this month’s report. After 232 editions, he deserved a holiday, but he’ll be back for the October edition.

Jane Hunter Sometime in the late 1980s, when there were 30ha of Sauvignon Blanc in Marlborough, Jane Hunter was quoted as saying it grew like a weed. “Looking back at photos of vineyards in the late 80’s the vines looked totally out of control,” she says. “But we learnt quickly and adopted new vineyard practices readily.” They included mechanical leaf plucking, which she says one very wellknown viticultural consultant described as band aid treatment. “It is now normal practice and not only for vigour control but fruit exposure and better disease management.”

Andrew Naylor When Andrew Naylor relocated from Nelson to the new Marlborough

Field Day

Research Centre in 1984, research was dominated by pasture trials, stone fruit, and arable and small seeds research.

“There were only two grape trials, both centred around grapevine irrigation needs,” he says. Rootstock trials became important after Phylloxera was confirmed as being more widespread than people wanted to believe. “In the end Mike Trought’s article in Winepress reviewing rootstock traits and characteristics was more use than any trial. Trials would take years to deliver results when the industry did not have years to wait,” he says.

“I was amazed at how quickly young non-grafted vines, planted in the mid-1990s boom, fell over when Phylloxera started chewing on their roots, and equally amazed that people had planted such vines.” He remembers digging up some vine roots in 1991 that were bright yellow, “because there were that many Phylloxera living on them”.

On March 20, 1995, Andrew left HortResearch and joined Montana, and it started raining. “Because it was my first real vintage in the industry I was blissfully unaware of the turmoil, I just knew we all looked tired,” he says. “It was the end of widespread cultivation between the rows as machinery turned everything into a quagmire.” In the late 1990s Muller Thurgau vine area plummeted and Sauvignon Blanc

“became all the rage - but hard to secure without a big chequebook”.

Allan Scott Allan Scott Wines turned 25 last year, so Allan is well versed in the past quarter century of wine happenings. He says when Winepress started in 1991 it was the only thing growers had to get information on the industry, apart from Henk Hilhorst’s weekly wine column in the Marlborough Express. When the Winepress newsletter arrived on the scene it was very well read, he says.

“It was good to have a newsletter or magazine that growers and winemakers were able to refer to.” Allan has now been in the industry for 43 years and says the shift from small seed country is phenomenal. Forestry was going to be the big saviour but the wine industry “snuck in under the radar”, he says.

“Everybody was up in arms and anti, but it’s become the saviour instead.

Thank God it has happened.”

Winepress August 2016 / 13

Benchmarking Marlborough Marlborough’s 2016 harvest was one of near record yields and profits for growers.

SOPHIE PREECE

MARLBOROUGH’S 2016 harvest produced near record average yields of 15.1 tonnes of grapes per hectare and profits close to double the long term average.

The recently released Viticulture Financial Benchmarking Programme indicates Sauvignon Blanc yields of 16.5 tonnes per ha on average, which is a 41% increase on 2015 and 18% up on the long term average. Pinot Noir produced its highest yield to date, at 8.6 tonnes per ha, up 62% compared to 2015, and Pinot Gris and Chardonnay were both up compared with 2015 and their long term averages.

Fruition’s Greg Dryden, who runs the programme for the Ministry for Primary Industries (MPI) and New Zealand Winegrowers (NZW), says the harvest produced record yields for the Marlborough Vineyard Model, which seeks to typify an average vineyard for the region. “It was an excellent growing season, particularly with the warm weather and timely rainfall through the

cell division and expansion period. It was ideal from midDecember through to vintage.”

The data shows berry numbers and weights were well above the long term average due to those favourable climatic conditions. Greg says high yields were also influenced by wine companies lifting yield photo Kieran Scott caps, in order to fill tanks and tonne, up 5% compared to 2015 and orders following the weak 4% above the 10-year average from 2015 season.

2006-15. Sauvignon Blanc’s price, Profits up at $1,805 per tonne, increased 6% The season produced near record compared with 2015. profits as well, with profit before tax However, the results include 5% equating to $14,820 per ha, much that was surplus to winery imposed higher than the 10-year average of yield limits and was sold at low prices $7,815. Vineyard profit before tax was in 2016. The report explains that $444,700, only marginally lower than without those sales, the average price the record-breaking 2008. for Sauvignon Blanc would have been The overall price per tonne was up $1,850 per tonne.

5% on 2015, with a combined average Pinot Noir’s 2016 price decreased price for all varieties of $1,900 per 4% compared with 2015, to $3,085 per

The Marlborough Vineyard Model – Background The Vineyard Model seeks to typify an average vineyard for the region, and is based on 30 producing hectares, using data and interviews from 38 vineyards, up seven from last year.

It is a continuation of the Viticulture Benchmarking Programme instigated by MPI in 2004 and is based on a combination of contract grower and winery-operated businesses, where the main source of income is derived from grape growing.

Nine vineyards are located in the Awatere Valley and 29 in the Wairau Valley. There are 29 contract growers and nine winery-operated vineyards.

14 / Winepress August 2016

Eight of the vineyards are 0-10ha, eight are 10–20ha, 13 are 20–50ha and nine are 50ha or larger. Sauvignon Blanc is the dominant grape variety in the model, representing 79% of the producing area, followed by Pinot Noir, Chardonnay, Pinot Gris and Riesling.

Four vineyards out of the 38 are BioGro certified and two others have trial areas of organically grown grapes.

For further information on the model contact: Philip Gregan at Philip@nzwine.com Nick Dalgety at Nick.Dalgety@mpi.govt.nz

tonne, which is still 2% higher than the 10-year average. The high yields of Pinot Noir resulted in some surplus fruit over contracted cap being sold at lower prices, says Greg.

Expenses lift The report notes that vineyard working expenses were also up 7% on last year and 19% higher than the 10-year average, from 2006-2015. “Expenses are now only just below their peak of $10,689 per ha in 2008”. A 9% increase in total labour expenses in 2016 was largely driven Awatere Valley by “increased crop moderation” due to the large crop, as well as increased spraying from machine stripping. Weed and pest to combat powdery mildew. control chemicals increased 9% in the Pruning costs also increased 6% past year due to more spraying “and compared with 2015, which is explained a more diverse choice of chemistry to by higher labour rates and a move away control powdery mildew”, the report

says. Some growers also applied expensive mealy bug control products.

Fertiliser and lime costs were up 8%, and irrigation costs, comprised of electricity and water, increased in 2016

Winepress August 2016 / 15

due to the dry season. “Several growers upgraded their irrigation systems in 2016 after the lessons from the previous dry year. This led to more effective but higher water use in 2016.”

The study indicates that capital expenditure on tractors, machinery, vineyard buildings and wind machines all fell in 2016, on the back of a weak 2015 season. Meanwhile, vineyard property values increased 16% compared with 2015, with an average vineyard value of $190,200 per planted hectare and indications that performing vineyards in prime areas of the Wairau Plains are worth as much as $250,000 or more per ha.

sold at knock-down prices during the 2016 vintage. They voiced their concerns about the resulting effects on wine price, quality and ‘brand’ Marlborough,” the report says.

“Going into the vintage wineries were looking for a considerably bigger crop.”

Looking forward The growers interviewed in May this year reported a “positive morale” and were cautiously optimistic about their business. But more than half had concerns about future oversupply and its effect on prices and quality.

“Several commented that fruit surplus to requirement had been

However, NZW Chief Executive Philip Gregan says the estimate of a 436,000 tonne vintage for 2016, up 110,000 tonnes on last year’s harvest, is easily explained, given increasing global demand for New Zealand wine and the pressures of the smaller 2015 vintage.

“Going into the vintage wineries were looking for a considerably bigger crop.”

NZW expects 10% growth in wine exports over the next year, led by the strong North American and Canadian markets, and a concurrent lift in the New Zealand domestic market, he says.

“We are very comfortable at where the numbers sit from this vintage.”

According to the benchmark report, growers forecast a model average yield of 13.1 tonnes per ha in 2017, a 13% decrease compared with 2016, but 1.8 tonnes per ha above the 10-year average. The general increase is partly due to more relaxed yield caps in recent years.

Price per tonne for all varieties is expected to stay at similar levels to 2016. However, growers do not expect to have surplus fruit that could be sold at low prices, so the overall average prices are expected to increase slightly to $1,940 per tonne.

The full report is available at nzwine.co.nz. Search financial benchmarking to locate.

Hot Topics “Opportunistic buyers”, who purchased excess 2016 grapes at prices up to 75% lower than the district average, are threatening Marlborough’s brand, say some growers.

A report from the Viticulture Financial Benchmarking Programme reveals fears that the wine produced as a consequence will be cheap, poor quality and erode the brand in the marketplace, says Fruition’s Greg Dryden.

“Several growers were proud to have harvested fruit to the ground despite being offered a deal by these purchasers.”

However, other growers say business survival is at stake, and defend the practice of selling fruit at a knock down price, rather than dropping it to the vineyard floor.

“There is quite strong opinion in both directions.”

The overall price per tonne of Sauvignon Blanc was $1805 in 2016, up 6% on 2015. However, the benchmarking report notes that 5% of that yield was either rejected or surplus to winery caps, and was sold at low prices to another buyer. Without those sales, the average price for Sauvignon Blanc would have been $1850 per tonne.

Greg says the main issue raised by growers was around yield versus quality and the subsequent relationship between volume and price of wine on the market. Some were very concerned about oversupply leading to large volumes of low price wine sent to the market, also eroding “brand Marlborough”. A number argued that price per

16 / Winepress August 2016

ha is a far better payment method than price per tonne, as it is an incentive to produce better quality.

“However, other growers and wineries rely on good yields to keep Greg Dryden their businesses viable and believe that they are simply supplying what the market wants – a good volume of reasonable quality wine at a competitive price.”

Greg says the survey captures the data and opinions of a wide cross-section of growers. “I think the validity of what is being produced has grown immensely over the life of this project, from 15 growers in 2004 to 50 growers next year,” he says. “I think it’s becoming a very robust information source for the industry.”

In March 2017 the project will look for new growers to expand the model. Anyone interested in learning more can contact Greg on 027 484 3857.

Building Beds

Development costs queried at Labour Summit SOPHIE PREECE

NEW WORKER accommodation is being stymied by the cost of Development Contributions, says a contractor facing a $1.2million bill.

Alan Wilkinson, of Alapa Viticultural Services Ltd, says that amount is better than the $1.85m initially sought by the Marlborough District Council (MDC), roughly 30% of the total cost.

But it’s still too high to make it viable for him, his son and two investors to build an “up-market” Budge St facility to house more than 200 workers. “I’ll just carry on buying houses and putting workers in there together, but it’s not a good situation for Blenheim.”

MDC Chief Executive Mark Wheeler says Development

Contributions help pay for the infrastructure costs associated with new developments, and are subsidised by the council. “That recognises the benefits to the ratepayer base of attracting new ratepayers.”

Agreements are commonly negotiated with developers and can take into account specific site circumstances, engineering or facility solutions offered, he says. “One of the current viticulture accommodation developers we are working with is in an area where there has been historically significant surplus sewer capacity, which means the normal ‘credit’ for existing capacity is much greater than normal.” Council applies a “density factor” for reserves and community facilities, which reduces the

contribution by half.

Alan and Mark were at last month’s Wine Marlborough Labour Summit, where industry, social services and local government representatives discussed the labour needs of a growing wine industry. The Marlborough Labour Market Survey, released in March, warns of a 24% increase in total demand for vineyard labour. The consequential pressure on health care providers and social services were also discussed at the summit, as well as the importance of good pastoral care. Mark says the issue will require a coordinated approach from council, Government, social agencies and industry.

A small working group has been created to progress labour issues in the region and will report back in October.

Winepress August 2016 / 17

Frost Fighters

Thousands of blades to combat cold snaps.

SOPHIE PREECE

MARLBOROUGH HAS 981 frost fans ready to roll this spring, around five times as many as in 2009, when a plan change made frost fans a controlled activity.

Marlborough District Council (MDC) records show 300 frost fans were consented in the 18 months to June 2016, including 27 refits to ensure old fans meet the new rules.

That’s a big leap from 2009, when there were just 192 frost fans, and a huge leap from the turn of the century, when just a few stood on the landscape.

Rob Agnew, from Plant & Food Research Marlborough, says before

2002 you could count the number of frost fans in Marlborough on one hand. There were few late spring frosts in the period from the early 1970s, when vineyard land was originally developed in Marlborough, through to the early 2000s. “Then it seems like there was a bit of a switch

Fan plan The proposed Marlborough Environment Plan (MEP) makes no material different to the use of frost fans in the region, except to make the rules more consistent.

Resource Management consultant Steve Wilkes says under the previous plan there was an “Awatere anomaly”, whereby rules in that catchment were less strict. The new plan aligns the rules for all the grape growing sub regions.

In last month’s Winepress, Steve urged the industry to submit submissions on MEP provisions that are positive for growers and wine companies, such as the unchanged frost fan rules. “In my view there are a lots of provisions in the MEP that work, but if we don’t support them and someone objects, we are not part of the game.”

Prior to 2009, frost fans were a permitted activity, meaning they did not require resource consent. However, Marlborough District Council Environmental Protection Officer Graeme Nelson explains there were noise standards that had to be met within the rules and a building consent was required.

The 2009 plan change resulted in frost fans becoming a controlled activity, provided the activity conforms to the standards and terms in Rural Zone Rule 30.2.8.1, including the stipulation that a fan’s noise doesn’t exceed 55 dB LAeq

18 / Winepress August 2016

at a distance of 300 metres from the device, “or at any point within the notional boundary of any existing dwelling, visitor accommodation or other habitable building”.

Graeme says another relevant rule is that new dwellings within 300m of any frost fan have to be constructed and designed to meet certain sound insulation requirements. He says the benefit of a controlled consent is that if standards are met, consent must be granted.

“This provides some certainty in applications for resource consent.”

Existing frost fans that are not compliant may be legalised through a discretionary resource consent, which means the property owner may need to get affected party approval from neighbours.

It is also possible to retro-fit fans, as has been the case with 32 resource consents since 2009.

There are three retro-fits on the market that the MDC is aware of, that meet the Controlled Activity standards, he says. These are the Orchard Rite 1430 and the New Zealand Frost Fan – FrostBoss C49 and FrostBoss C59.

The closing date for submissions on the proposed Marlborough Environment Plan is Thursday, 1 September 2016.

flicked, when we came into a period of higher frost numbers in the spring.”

The 2002 and 2003 seasons saw “very late” spring frosts hit around November 18, which came as an unwelcome surprise to growers, and in particular those in the Rapaura area.

That change in weather pattern saw a proliferation of frost fans and

“Prior to 2002 you could count the number of frost fans in Marlborough on one hand.” helicopters in the region, as growers sought to protect their crops, says Rob. Much of Marlborough’s more recent vineyard expansion has gone into areas well up the Waihopai, Wairau and Awatere Valleys, where temperatures are colder and frosts more likely, resulting in another boost to frost fan numbers.

Marlborough Helicopters owner Owen Dodson has been frost fighting in Marlborough since he learned to

fly 25 years ago. He says back in the early 2000s there could be up to 200 helicopters in Marlborough on a frosty morning, coming from as far away as Invercargill.

Even with that many, there were not enough to cover the cold snaps, and vineyard developments increasingly put in frost protection, sometimes as a condition of a loan. A Rabobank spokesman confirms that prospective clients need to either have frost protection, or at a minimum a plan to put it in place.

These days, at least 100 choppers will fly in Marlborough on a cold night, for clients without frost fans or with areas not covered by them. The pilots look down on the lights in a vineyard, which in some cases change colour to indicate different temperatures.

However, Owen says the system is pretty much the same as it was when

he started, with a vineyard manager racing around the vines holding a temperature gauge, indicating at-risk areas to the helicopter pilot. The pilot then uses the helicopter to push warm air from an inversion layer down on to the cold vines.

The Woodbourne tower is closed in the hours that frosts are fought, so it’s an uncontrolled air space that relies on visual flight rules of see-and-be-seen.

“It’s never been a problem,” Owen says.

“You have to be qualified and have a night rating and a commercial licence.”

A typical year offers between five and 10 mornings of frost fighting for choppers, chasing warm air from around 1am through to the break of dawn, says Owen. “It’s something a bit different, but it’s not something you want to do every day of the year.”

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Winepress August 2016 / 19

A Sporting Match Sports sponsorship is a strong performer for Accolade Wines.

THE 2017 British and Irish Lions tour of New Zealand will provide a boost to Marlborough tourism, thanks to official sponsor Mud House Wines.

Accolade Wines Chief Executive Paul Schaafsma says Marlborough will be added as an itinerary option for the 15,000 people coming from the Northern Hemisphere to watch the games, and for selected VIPs from the sponsor partners of the British Lions.

“So in terms of bringing people to the region, it’s going to be fantastic for tourism.”

It will also benefit other Marlborough wine brands “because when people come here, yes, they’ll visit Mud House, and yes, we’ll give them a fantastic experience, but they’ll want to have a look around,” he says. “I think it’s going to be hugely positive.”

Paul was in Marlborough last month with a group from the British and Irish Lions, including Chief Operating Officer Charlie McEwen, who says Marlborough Sauvignon Blanc is “intrinsically linked” to New Zealand. “If you ask a Brit what they think about New Zealand, it’s probably the All Blacks and Sauvignon Blanc, isn’t it?”

The tour will consist of 10 games played throughout the country between June 3 and July 8 2017. Mud House has partnered with Sky Sports and is sponsoring STANZAR rugby, which gives the brand exposure during Southern Hemisphere games when aired on Sky. That’s the kind of big boost Paul is after for a label that has already experienced “meteoric” growth in the UK market over the past 18 months, shooting from 93rd place among New Zealand wine brands, to

20 / Winepress August 2016

4th. “It will sell close to three quarters of a million 9 litre cases and we want to get that to a million.”

To do that they need to raise awareness among Paul Schaafsma, left, Charlie McEwen and Lions mascot BIL at Mud consumers, which is exactly House Wines’ Woolshed what the rugby Challenge in June 2017, sealing a decade promises to do, Paul says, citing the of support for the team. successful outcomes for previous wine Paul says sponsorship is “horses for sponsors of the Rugby World Cup. “We courses and the brands that suit”, and recognise this is a winning formula.” in New Zealand he reckons Mud House Accolade has had an excellent has nabbed a trifecta. “You think about run with sports sponsorship, including New Zealand and what are the three Hardys at the cricket in Australia and things you think about? Rugby and the the UK, Anakena at British tennis, and All Blacks has got to be first. Wine Mud House matched with Emirates Team New Zealand. The brand recently Sauvignon Blanc - is probably two, and sailing is probably three. I think we’ve announced it would be official wine nailed them all.” supplier at the next America’s Cup

Kaipupu Mud House Winemaker Nadine Worley was part of the team at Kaipupu Point Sounds Wildlife Sanctuary for the release of the Rowi kiwi last month. First created in 2005, the predator-free sanctuary is home to kereru, tui, saddleback, South Island robins, and little blue penguins. The arrival of the endangered Rowi kiwi is the start of a partnership with Kiwis to Kiwis, working with the Department of Conservation to provide temporary crèches, until the birds are old enough to fend for themselves. Mud House has been a key sponsor of Kaipupu since 2014. “It is such a credit to all the volunteers who have worked to make it happen and I know everyone at Mud House is so proud to be involved,” says Nadine.

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Winepress August 2016 / 21

Exit Strategy

Miles Beale, Chief Executive of the Wine & Spirit Trade Association, is presenting at the Romeo Bragato conference in Marlborough this month. In the lead up to his visit, Winepress asks about the impact of Brexit in the UK and in New Zealand.

Did the UK drinks sector want Brexit?

The WSTA surveyed our members ahead of the referendum and 90% of respondents said that they wished to stay in the EU. But that’s now water under the bridge. As the Prime Minister has stated “Brexit is Brexit”, and we will be working as constructively as possible with Government to make the most of the new situation we find ourselves in.

There will be opportunities for us all.

What are the immediate impacts and the major challenges going forward?

The most immediate impact is a general sense of uncertainty. Currency rates and markets have obviously felt the impact of Brexit – but the short term hit was probably less severe than expected and there are advantages and disadvantages generated by a weaker sterling. In the long run, the challenge will be retaining access to the European single market, while exploiting opportunities to trade directly with countries outside the EU. How can the wine trade prepare?

Wine is very much a global industry.

In broad terms the UK is the world’s 6th largest wine market, and - being import-led to the tune of 98% - its most diverse and possibly most influential.

Given the close historic and cultural ties between New Zealand and the UK, the best way to prepare for the future will be for us all to think about how to maintain and improve the business of wine commerce between our two nations.

Outside the EU the UK could well be a better ‘customer’ for all new world wines. We need to protect what works

22 / Winepress August 2016

well currently, identify and promote potential opportunities to our respective governments, and ensure a good trade deal is done fast when the time comes.

The UK takes about one quarter of New Zealand’s wine exports by volume. What is the immediate impact on that sector in the UK, and why?

The immediate impact on New Zealand’s wine exports will be minimal.

Any Brexit negotiations will take a number of years and so the status quo prevails for now. However, uncertainty about the future is likely to breed lack of (consumer) confidence. Should the UK enter a recession, you would expect sales to be hit for as long as consumer spending dips. New Zealand wines tend to be at the higher end of the market and so are likely to feel this keenly.

“Outside the EU the UK could well be a better ‘customer’ for all new world wines.”

What do you think the long term impact will be?

In the longer term, New Zealand wines may well find opportunities once the UK leaves the EU. Access to the UK wine market may be freed up from some of the more ‘protectionist’ measures

that exporting to an EU Member State entails. There could – and should - be more opportunities for mutual recognition of winemaking practices as well. In all cases it will be a bilateral discussion.

Is there potential for a market opportunity for New Zealand wine in the future, if there is less European wine on the shelves in the UK? I do not think that there will be less European wines on our shelves due to trade barriers emerging from the Brexit decision. There may, however, be enhanced competition with opportunities for new world wines to grab a larger slice of the UK market. It is the quality of New Zealand wine that will be its greatest asset, rather than ‘restrictions’ on other countries.

You are at Bragato this month what will your message be?

That Brexit means Brexit, but that there is no need for panic or revolution.

The performance of the UK economy aside, much will remain the same in the short term. Looking further ahead, Brexit must present an opportunity for the UK and New Zealand wine interests to work more closely and to increase trade. And our industry is well placed to work both sides of a future negotiating table. We need to communicate clearly to both the New Zealand and UK governments what we want, including improvements on current arrangements. So while I am here to present, I am also here to listen.

There’s a lot of great knowledge and experience in the New Zealand wine industry.

Watts Up

Powerful results from energy audit.

SOPHIE PREECE

BENCHMARKING WINERY energy use is a great step towards a greener industry, says a Marlborough sustainability consultant.

Six wine companies with facilities at Riverlands Estate undertook a base energy audit last year, funded by the Energy Efficiency and Conservation Authority (EECA).

Nick Meeten of Smart Alliances says the results show the highest power user of the group consumes four times more energy than the lowest, per tonne of grapes, and that the size of the operation appears to have little impact on the overall result.

Each company received a report indicating their energy use, along with suggestions for increased energy efficiency and the cost and time of payback. Options to improve efficiency typically included “common sense” actions, such as switching off lights and fixing leaks in compressed air pipes and hoses. Other suggestions require investment, but should pay off within a few years, including upgrading to low energy LED lighting.

Nick originally approached the companies to investigate the possibility of sharing energy, but because all the facilities create excess heat and none need more, that wasn’t viable.

However, the project provided valuable information to each winery, including a benchmark for future improvements, he says.

Water is another area in which many industries can do better, for environmental and financial advantage, says Nick.

Smart Alliances is currently working with a winery customer to find greater efficiencies, after a major project with Talley’s in Blenheim identified savings of more than 200,000m³ of water.

Nick says sustainability is becoming a high priority for wine companies. “Locally, nationally and internationally, sustainability is coming up the priority list of things that need to be tackled.”

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Audit Results Winery Energy (kWh/tonne) A 164 B 191 C 157

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Winepress August 2016 / 23

Vinous Victory

Marlborough’s up-and-coming compete.

Orchard-Rite Wind Machines

SOPHIE PREECE

CONFIDENCE PLAYED a large role in the Marlborough Tonnellerie de Mercurey Young Winemaker competition, says chief judge Jeff Clarke.

The winemaker says all six participants at the July event were highly capable, and confidence had a lot to do with the final result. “Those that had more experience in competition or with public speaking had an edge over their rivals.”

The winning contestant, Jordan Hogg, was strong in all components of the competition, Jeff says. “He was a very personable young man, who spoke articulately and with passion about his understanding of wine.”

Jeff judged the blending and wine marketing section, and says Jordan had an excellent grasp of Marlborough Sauvignon Blanc, “and spoke with an understanding of the regional differences in Marlborough and why they contributed to the various characteristic aromas and flavours of the separate parcels that he blended into his own wine.

Jordan also articulated as to why this blended wine would appeal to consumers in the American market.”

Jordan and second place getter Matt Fox, who has previously won the national title for Young Viticulturist of the Year, will go on to compete in the National Final on August 23-25.

Jeff says wine knowledge, tasting ability and public speaking aptitude are all vital skills for aspiring winemakers, and the Young Winemaker competition adds “significant value” to those involved.

Abbie Maxwell, the winner of the inaugural competition last year, is enthusiastic about its impact on her career, he says. “A much appreciated addition to her CV, a promotion at her work and a harvest position for the coming French harvest were all supported by winning this competition.”

Having been run for two years, the event now has a consistent format, giving future contestants heads-up about what to expect, so they can practise the skills required to perform well, says Jeff. “Certainly those contestants entering for a second attempt were much more assured and confident in their approach.”

Service your machines now for continued protection It only takes one frost to loose your crop We would like to remind you to contact our service agents below to ensure there are no issues this season.

Pukekohe CB Norwood, 8 Massey Ave, Pukekohe, Auckland B 09 238 7189 Te Puke, Katikati, Cambridge Bay Of Plenty Tractors, 295 Jellicoe Street B 07 573 4910 M 022 360 7080 E admin@boptractors.co.nz Hastings, Gisborne Cervus Equipment Hastings, 1318 Omahu Road, Hastings B 06 879 9907 M 0275 552 235 E Grant.whiting@agriturf.co.nz Hastings, Gisborne Tim Hamilton, 118/1 Cheviot Rd, Hawkes Bay M 027 972 1127 Masterton, Martinborough Wairarapa Diesel Services, 15 Edwin Fiest Place, Masterton B 06 370 3818 M 0272 409 700 E brent@waidiesel.co.nz Blenheim, Nelson, Amberley Marlborough Tractor Services, 29 High Street, Renwick B 03 572 8787 M 027 270 1963 E Bdyer@marlboroughtractors.co.nz Alexandra, Cromwell Murdoch Weldrite, Cnr Rogers & McNulty Rd, Cromwell B 03 445 1312 M 027 2451699 E Janice@murdochweldrite.co.nz For sales, please contact your local PGG Wrightson or Fruitfed Supplies store

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The Marlborough Tonnellerie de Mercurey Young Winemaker 2016 Vin Olympics brought less conventional skills to the fore, such as barrel rolling, hula hooping and spitting skills.

Hannah Coulson

Shelley Young

Jordan Hogg

Annabelle Latz with Mary Richmond

Mary Richmond

Matthew Van Der Spuy

Winepress August 2016 / 25

Generation Y-ine Jordan Hogg had to step up the pace to become Marlborough’s Young Winemaker of the Year.

JORDAN HOGG likes to take his time making wine, using wild yeasts and long ferments to produce complex and layered results.

But at the Marlborough Tonnellerie de Mercurey Young Winemaker competition last month, he had just 30 minutes to blend and bottle a classic Sauvignon Blanc from five parcels made with conventional yeasts. “I was mere minutes away from not having anything to take to the judges,” says Seresin’s Assistant Winemaker.

The fruit, yeasts and time frames were a bit alien to the 29-year-old, but the leap to commercial winemaking was possibly the least of the hurdles between him and a win. His first child was born between harvest and the competition, ensuring plenty of sleepless nights in the lead up, and a head cold on action day hindered his fault-finding and blending.

But he still won the people’s choice award for his blend, took the overall title and impressed the judges in every category. Head judge Jeff Clarke says Jordan spoke articulately and with passion about his understanding of wine. “The contest challenged the participants around their wine 26 / Winepress August 2016

knowledge, tasting ability, cellar skills, ability to understand new vintage wines and blending, laboratory testing skills and their understanding of marketing their wines to the international trade…

Jordan scored very well across all these categories.”

Jordan prepared for the competition by visiting Janice Payne at Spy Valley, who let him brush up on his lab skills in an unfamiliar place. Then he visited Andy Petrie at Wither Hills to learn about making commercial Sauvignon Blanc and the yeasts used to create it. “There are no secrets,” says Jordan of the willingness of people in other companies to help him prepare for the event.

That preparation came in handy when he was asked to blend a wine that represented Marlborough and its young winemakers, designed for the United States market. His response was to create something far more obvious than anything he makes at work, but to avoid something too overt as well. “I went down the angle of classical Marlborough wine that was approachable, but not too sweet, not too dumbed down.”

The win takes Jordan, along

with second placed Matt Fox, to the National Final on August 23-25, held in Marlborough during the Romeo Bragato conference. In the lead up Jordan plans to improve his general knowledge, do more work on blending and to visit some cellar doors to hone his tasting skills.

Jordan grew up in Marlborough and, with his father Brett at that time Financial Controller at Seresin, had an early appreciation for good wine. A winemaking career was in the back of his mind while studying biochemistry at Canterbury, and came to the fore after working a year in the lab at Wither Hills in 2010. He went on to study wine and viticulture at Lincoln University, then spent a year working in the vineyard and winery at Greystone and Muddy Water in Waipara.

Three and a half years ago, he moved to biodynamic and organic wine company Seresin, “making wines with an old world approach in a new world region”. There he has learned to work with the “unique yeast signatures” in each of Seresin’s vineyards, which ensure they create something no one else can make.

Nothing in the vineyard or winery

is done in a hurry, so that while many Marlborough wine companies are bottling their 2016 Sauvignon Blancs, his are quietly fermenting. “Luckily we’re in a place where we don’t have the pressure to get it in the bottle.”

Jordan laughs that his description of why he loves winemaking – bringing together art and science – is a bit of a cliché, but it’s the perfect description for his work. His favourite moments are over harvest, when lunch and dinner are served with wines from the family estates of interns visiting from all over the world, or with Seresin wines from the individual blocks they are picking that day.

The link between wine, place and time is perfectly expressed as they sit down and discuss it over food, he says.

“That’s the best way to learn about wine…and you know that you might be in the same place in three years’ time, tasting all of your hard work.”

Jordan loves to work with Pinot Noir, including Seresin’s sulphur free Pinot, which has been “a living

experiment” over the past five years.

The aim is to make wines that “taste unquestionable and delicious” having been made with natural methods.

That’s done by taking really good fruit and the confidence learned over a number of years, he says. “Just to step

back and not worry if a ferment is slow or it’s approaching August and you have some big tanks that are still a bit sweet. We know they’ll get better and we have faith. We trust in nature, trust in the quality of fruit, and trust in what we’ve done before.”

Taste Test When it comes to wine and food matching, Jordan is learning from the best.

At the Waterfall Bay Dinner Series in the Marlborough Sounds, a guest chef creates dishes based around ingredients from Seresin Estate, to be matched with its wines. Here are some favourites: Nic Poelaert of Brooks restaurant in Melbourne, at Waterfall Bay in 2015.

A dish made from more than 40 ingredients grown and gathered from Seresin Estate, including honey, matched with the 2012 Marama, an oak fermented and aged Sauvignon Blanc. “The concentration and layers of citrus, blackcurrant and elderflower in the wine made it an incredible match, varying between complementing and contrasting each element in the dish.”

Ben Bayly and Michael Dearth from the Grove Restaurant in Auckland, at Waterfall Bay last month.

Ribeye fillet marinated and coated in Seresin Estate Pinot Noir lees and cooked over a wood fired BBQ. Served with pomme purée and wild mushrooms.

Matched with a magnum of 2010 Rachel Pinot Noir. “The earthy development of the wine and silky yet powerful tannins created a hedonistic combination.”

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Winepress August 2016 / 27

The Block Loveblock

What’s in a name? Quite a lot if you are Kim and Erica Crawford.

The lovely Loveblock

ERICA CRAWFORD is buffeted by cold winds as she looks over a panoramic view from one of Loveblock’s hilltop paddocks.

From here she can see the wide blue Pacific, the snow-capped peak of Mount Tapuae-o-Uenuku, the bluffs of Cape Campbell and a patchwork of autumnal vineyards in the valley below. It’s the view that led her and winemaking husband Kim, “by the heart, not the head”, to buy this Awatere Valley land in 2006, after they sold Kim Crawford Wines.

That first foray into running their own wine business saw them commercialise virtual winemaking, with no vines or winery of their own, and prove it a successful and profitable model, says Erica. With no stake in the ground, they used Kim’s name for the brand. “We didn’t have a road or a valley or a peak or a place, so what do you call it?”

The rather more romantic name and philosophy of their second foray – the three-year-old Loveblock label- is antidote to that hard and fast operation.

Here, organic certification, bio-dynamic foundations and a multitude of experimental varieties mean nothing 28 / Winepress August 2016

happens quickly. “It’s not necessarily only a commercial imperative like the other one was,” says Erica, dusting off her trousers after a day’s pruning in the Triangle Vineyard on the valley floor below. “Organics really is a long journey for me and it’s a deeply held belief.”

But labours of love often come with heartbreak, and this windswept hill is home to one of them. It was here the Crawfords had their experimental G block, where they planted 14 varietals.

“We were 10 feet tall and bullet proof,” she says.

The difficult soil, harsh climate and a “sustained attack” by bronze beetle meant the plants struggled to flourish, adding the block to a long list of Loveblock learnings. It has been pulled from organic management for a period, to give the vines a leg up, while the larger Woolshed and Triangle blocks on the flats below remain certified.

Now the Crawfords and their team map the soils to check for fertility and salinity. They know where the bronze beetle flight path is and are developing means of defending their vines from the pest, including the use of bee netting this season.

It has been a costly, demanding

and rewarding journey, says Erica.

“I’ve learned so much and we now know what grows well here. It’s the ‘Blancs’.” Going forward, land that is good for vines will be developed for varieties including Sauvignon Blanc, Chenin Blanc and Moscato. The rest will be used for crops and to graze the farm’s growing Angus herd on 86ha of certified organic hillside. “This is an integrated organic farm. It’s not only vineyards,” Erica says. “My vision for Loveblock is not only to make organic wine, but also to have Loveblock organic grass fed beef.”

When they bought the farm they already owned 45ha of vineyard on the valley floor, planted mainly in Pinot Noir. Now they are top grafting those vines with Sauvignon Blanc, to meet the demands of the market. While Erica is certain the world will one day tire of Marlborough Sauvignon Blanc, she’s just as certain of the financial imperative to sell the customer what they want. “I was the first to say that we’ve got to diversify, but the fact of the matter is they want Sauvignon Blanc and it’s still growing at 17% in the US.” The trick is to be in the market and know when the “vibe changes”, so

Hall of Fame

Erica Crawford at Loveblock

you’re ready to change with it, she says.

In the meantime, there’s much that can be done with diversifying the style.

“We focus on less boisterous aromatics, more on texture and mouth feel. If you look at the classic Marlborough style of ‘cats’ pee and big aromatics’ and then the ‘alternative’ winemaker style on the opposite side of the spectrum, I think Loveblock sits in the middle.”

Erica says organics is something she fell into after medical checks following a car accident revealed a congenital heart condition. “They told me I present like a 56-yearold businessman.” It was clear that lifestyle had played its part, she says.

“We worked really, really hard at Kim Crawford – everything was hard and fast.”

She gave up Diet Coke first, and her headaches disappeared. Then she started looking at what she and Kim were eating, and cut out as many additives and chemicals as she could.

From there the journey took her deeper into organics and bio-dynamics at

Loveblock, where this Queen St farmer spends plenty of time getting her hands dirty.

If the model and the wine are unconventional, so is the label, its posy of whimsical wildflowers at odds with the slick branding of the mainstream market. It’s the perfect reflection of the place it comes from and the philosophy behind the product.

As we drive down from the hillside block, we pass the “big daddy bull” of the Angus breeding herd and a compost pad with million dollar views. Then we roar past the just-pruned vines of the Triangle Vineyard to a refurbished red-iron woolshed, surrounded by old gum trees, and a “sensory garden”, surrounded by chickens.

Loveblock is as tangible as their last project was virtual. “For me it’s the opportunity to really live our values,” say Erica. “And to leave that piece of land in better nick than we found it in.”

Erica Crawford is one of New Zealand’s top female entrepreneurs, but she’s frequently described as the “wife of the owner”.

The latest inductee to the Business Hall of Fame for Women Entrepreneurs, who is co-founder of Kim Crawford Wines and Chief Executive of Loveblock, says there is plenty of sexism in business, and in particular in agriculture. “You have to be more resilient than anything else.

I am introduced at so many things as the wife of Kim Crawford. It really irks me.”

Erica was one of three women inducted into the Hall of Fame last month, in recognition of her work in the wine industry, starting with Kim Crawford wines. She managed and grew the company over seven years, taking it from a small family owned business run from the spare room of their inner city home to a huge global name. “When we left it was about 380,000 cases. Now it’s New Zealand’s biggest brand into the United States and the second biggest import brand against all categories,” she says.

Co.OfWomen chair Theresa Gattung says the initiative celebrates and honours women who have had a significant impact in a specific sector and the New Zealand economy. “The high calibre of this year’s inductees is testament to the depth of talented female entrepreneurs we have in New Zealand.”

Winepress August 2016 / 29

Biosecurity Watch

Have your say on how the wine industry will be represented in biosecurity decision-making.

EDWIN MASSEY

BIOSECURITY IS the number one priority for the primary sector. There is growing recognition of the critical role that biosecurity has to play in helping to secure a sustainable future for New Zealand, both socially and economically.

KPMG recently released their Agribusiness Agenda, setting out key primary sector priorities based on feedback from 150 industry leaders.

For the sixth time in a row, biosecurity ranked as the number one priority for this group. The Agenda also highlighted resounding feedback from industry leaders that they want to be involved in decision making on New Zealand’s biosecurity future at the highest levels.

The Minister for Primary Industries (MPI) Nathan Guy echoed these sentiments at New Zealand Winegrowers’ Marlborough Grape Day in early June. During his speech, Minister Guy: • Acknowledged biosecurity as his “number one priority”, reinforced by a commitment from the Government to invest the highest ever level of expenditure in this area in recent budget announcements ($223 million this year).

• Encouraged members to strongly consider the benefits

of partnering with Government through the Government Industry Agreement (GIA) to make joint decisions on biosecurity readiness and response activities.

Have your say on GIA As highlighted by the Minister, the decision whether or not to enter into the GIA is fundamental to how the wine industry will be represented

A “yes” vote will enable the industry to be a true partner with Government and have a seat at the biosecurity decisionmaking table.

in future biosecurity decision making.

Between August 8 and 22 all members are being asked to vote on whether or not New Zealand Winegrowers (NZW) should join the GIA. Information to help you make your voting decisions can be found here: nzwine.com/members/sustainability/ biosecurity/government-industryagreement-consultation/ Please make sure you read the material available and make your vote count. A successful member vote demonstrates to Government that NZW has a mandate to represent the industry in biosecurity decision-making: • A ‘yes’ vote will enable the industry to be a true partner with Government and have a seat at the biosecurity decision-making table.

• A ‘no’ vote will mean that the Crown and other primary sector industries will set the biosecurity agenda, have control over what the priorities should be, and determine what you will pay for these activities.

Biosecurity at Bragato Biosecurity will also be a key theme at this year’s Romeo Bragato conference. Firstly, the results of the member vote on GIA will be

IF YOU SEE ANYTHING UNUSUAL

CATCH IT . SNAP IT . REPORT IT .

Call MPI biosecurity hotline 0800 80 99 66 30 / Winepress August 2016

announced. If successful, the next key step to join GIA will be for NZW to develop and submit a formal proposal to MPI for consideration by the Minister.

Secondly, the biosecurity workshop ‘How to keep the stink out of your wine’, will subject some of Marlborough’s finest product to the sniff test to illustrate the potential impact of Brown Marmorated Stink Bug taint on wine quality. A panel of winemakers/experts will be asked to describe the distinct smell of wine tainted with synthetic Brown Mamorated Stink Bug odour.

To boost biosecurity awareness in the vineyard and around the winery there will also be plenty of “Catch it. Snap it. Report it” posters and bumper stickers available to take away. The poster is also available at nzwine.com/members/ sustainability/biosecurity/pests-and-diseases/ These items should help staff to remember that the first thing to do if they think they have seen something that might be a risk is call the MPI biosecurity hotline 0800 809966. I look forward to seeing you at the workshop.

Edwin Massey is Biosecurity Manager for New Zealand Winegrowers.

If you have any questions about biosecurity or the GIA please contact him on 03 265 4057 or 021 192 4924 or at Edwin.massey@nzwine.com.

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DRAINAGE Winepress August 2016 / 31

Export News -May 2016

Key Points • Moving Annual Total (MAT) May 2016 export value is $1.558 billion, up 10% on the previous year.

• MAT May 2016 exports are 211.0 m. litres, up 3% on the previous year; packaged exports are +5% for the period and other exports are +1%.

• Average value MAT May 2016 is $7.37 per litre, up 8% on the previous year; packaged export value is $8.82 per litre up 7% on the previous year.

Total Export Volume & Value • MAT May 2016 total value of exports is $1.558 billion, up 10% on the previous year.

• Total value of year to date (YTD) May 2016 exports is $1.456 billion up 10% on May 2015.

• Total value of May 2016 exports was $119.9 m. down 1% on May 2015.

• MAT May 2016 exports are 211.0 m. litres, up 3% (6.9 m. litres) on the previous year.

• YTD May 2016 exports are 197.0 m. litres, up 3% (5.6 m. litres) on the previous year.

• May 20164 exports were 15.8 m. litres up 3% (0.4 m. litres) on May 2015.

Export Value per Litre All wines • May 201 average value was $7.86 per litre, up 2% from May 2015.

• YTD May 2016 average value is $7.37 per litre.

• MAT May 2016 average price is $7.37 per litre, up 8% on MAT May 2015.

Packaged wines • Excluding unpackaged wine from the data, the May 2016 average value was $8.79 per litre, up $0.33 per litre (4%) on May 2015.

• YTD May 2016 average value is $8.83 per litre.

• MAT May 2016 the average price is $8.82 per litre, up $0.60 per litre (7%) on MAT May 2015.

32 / Winepress August 2016

• MAT May 2016 prices are up 14% to the USA, 8% to UK, and 3% to Canada and Australia.

Export Volume by Country of Destination In May, for the major markets, exports were up 15% to Australia, and 11% to the UK, but were down 16% to the USA. Canada was down 1% for the month, while performance of other markets was mixed, with Netherlands and China the strongest performers.

• YTD May exports are up 16% to the USA and 1% to the UK, but are down 10% to Australia. Canada is up 11% for period, while performance of other markets is mixed, with Germany and Sweden both up 20% plus.

• MAT May 2016 growth is led by the USA +17%, with UK +1% but Australia is -12%. Canada shipments are +10% for the year. Performance of other tracked markets is mixed with Germany and Sweden the strongest performers.

Volume by Packaging Type • Exports of packaged wines MAT May 2016 are 140.7 m. litres up 5% (6.1 m. litres) on the previous year and are 66.7% of total export volume.

• MAT May 2016 packaged exports are led by USA & Canada.

• YTD May 2016 packaged exports are 130.8 m. litres, up 5% on May 2015.

• May 2016 packaged exports were 11.7 m. litres, down 7% on May 2015.

• Other (non-packaged) wine shipments MAT May 2016 are 70.2 m. litres up 1% on the previous year (33.3% of export volume). Nonpackaged shipments growth is led by USA (+30%).

• YTD May 2016 non-packaged shipments are 66.2 m. litres, down 0.2% on the previous year.

• May 2016 non-packaged shipments

were 4.0 m. litres, up 44% on May 2015.

Exports by Variety/Style • In May 2016 Sauvignon Blanc exports were 13.2 m. litres, up 2% from the previous year, accounting for 83.7% of export volume. Of the Sauvignon Blanc exported in May, 12.2 m litres (92%) was from Vintage 2015, while 0.5 m litres was from Vintage 2016.

• Performance of other styles was mixed in May with the Cabernet & blends the best performer.

• YTD May 2016, Sauvignon Blanc shipments are 169.1 m. litres up 2% from the previous year. Performance of other styles is generally positive.

• MAT May 2016, Sauvignon Blanc shipments are 180.7 m. litres up 3% from the previous year. Performance of other styles is generally positive with a number of styles growing 10% plus.

• Production of Sauvignon Blanc in 2015 is estimated to have been 162 m. litres, 30% down on the previous year.

Export shipments of vintage 2015 Sauvignon Blanc since release are 128.7 m. litres or 79.4% of estimated production.

Exports by Winery Category • May 2016 export growth was led by the small wineries +21% with the medium wineries -5%, and large wineries +3%.

• YTD May 2016 small wineries are -1% with the medium wineries +5% and the large wineries +4%.

• MAT May 2016 the large wineries are +6%, the medium wineries +2% and the small wineries -2% for the period.

Winepress August 2016 / 33

Industry News Cellar Cert New Zealand wineries have played a key role in creating the country’s first nationally recognised qualifications for cellar operators in the wine industry. The new qualifications have been developed by wineries in tandem with industry training organisation Competenz, and will help the wine industry maintain New Zealand’s reputation as one of the world’s top winemaking countries.

Isabel Estate Production Manager Nick Best says the New Zealand Certificates in Cellar Operations will benefit the industry and everyone in it. “New Zealand wine is well regarded round Hayden Lawrence from Pernod the world. These qualifications will help us invest Ricard in, lift and standardise the skills of the people in our industry. And that will help us maintain the quality and consistency that’s won New Zealand our good reputation.”

An entry-level qualification aimed at cellar hands carrying out routine tasks in the winery was released in July. It has a strong focus on understanding New Zealand wine and winemaking processes, and operating within food, health and safety, and quality processes. Competenz has also released an intermediate qualification, which equips graduates with the technical knowledge and practical skills needed to process grapes, manage vintage operations, and carry out wine production processes.

The final high level qualification, which builds the specialised technical skills needed to manage employees, vintage workers, production and quality, is to be launched at the Romeo Bragato conference this month.

Employers and those interested in finding out more about the qualifications and how to start training towards them, can contact the industry training organisation Competenz on 0800 526 1800.

Silver Secateurs

New World Wine

The date of the Wine Marlborough Silver Secateurs event has been moved to August 14. This is a day out for the whole family with a BBQ, coffee cart, Mr Whippy and Bouncy Castle on site at Yealands Vineyard, Rowley Crescent, from 9am. Prize giving will take place at 6pm at the Giesen Centre, Renwick.

The New World Wine Awards have attracted 1,365 entries this year, up from 1,309 in 2015.

Foodstuffs North Island Limited Merchandise Manager Brendon Lawry says the competition’s year on year growth illustrates the value of the awards to wine companies.

He says winning wines are often “snapped up”, with 323,000 bottles, with a retail value in excess of $4.6m, sold within six weeks of last year’s results announcement. “Some Champion wines were so popular that they sold out within the first 10 days.”

Brendon says the medal stickers drive sales for winemakers, and

Photo Richard Briggs

34 / Winepress August 2016

for consumers they “help take the guesswork out of selecting a quality bottle of wine”. The results lead to greater interaction between consumers and New World staff, and in particular liquor managers, as shoppers seek the award-winning wines, he says.

“One benefit we see from the New World Wine Awards is that it encourages consumers to be more open to trying new varietals and brands, rather than just sticking with what they know.” As an example, he points out that eight years ago Pinot Gris was a seldom sold varietal for New World and there were only a handful of entries for the variety in the awards. “Entries in the Pinot Gris category have increased significantly over the years and Pinot Gris is now our second fastest selling white wine.” Judging for the awards took place over three days at Wellington’s Westpac Stadium this month. Results will be announced later in the year.

Real Estate Update The vineyard market continues to roll on, with sales of all types of viticultural property across the region, says PGG Wrightson sales manager Joe Blakiston. A significant sale to Yealands Estate of a 268ha block adjacent to its existing Seaview holdings was concluded in July at $4.35m, he says.

Further strong sales of vineyard lifestyle blocks at $250,000 per ha are becoming common, as well as interest in bare land for planting. There is an increasing buyer pool, which augurs well for the upcoming season, he says. “Listings are being reported in short supply which is only fuelling demand.”

On-site accommodation A grower at the Wine Marlborough Labour Summit last month raised a concern about limitations on worker accommodation in Blenheim and Seddon in the proposed Marlborough Environment Plan (MEP). However, MDC Manager Environmental Policy

Pere Hawes says the rule in question refers to on-site accommodation, such as shearers’ or orchard accommodation on the same property as the workload.

“Currently the on-site provision of worker accommodation as part of normal farming activity requires a resource consent…The Council wanted to enable this to occur in remote locations through a permitted activity rule.”

Brexit Blues Wine is one of a handful of agricultural players likely to feel the negative impact of Brexit, according to Rabobank senior analyst Marc Soccio. In the June Agribusiness Monthly report, released last month, Marc says the direct trade impacts of Brexit on New Zealand’s agricultural sector on the whole are likely to be relatively contained. The UK and EU27 contribute a relatively small share of New Zealand food and agricultural exports –4.3% and 8.8% respectively by value.

But when it comes to wine, those numbers leap to 24.8% in the UK and 9.3% for the EU-27.

That means New Zealand’s wine exports, along with sheep meat, wool and fruit, will be exposed to any sustained negative impact Brexit has on the UK economy and household incomes, as well as price inflation due to adverse currency moves, he says.

Marc says the UK has long been a major export market by volume for New Zealand’s wine sector, taking onequarter of all wine volume exported

by New Zealand to the world. “While

Environment Awards The 2016-2017 Cawthron Marlborough Environment Awards are looking for entries from the wine industry that showcase initiatives that are good for business and good for the environment.

The Wine Industry Innovation category, sponsored by Wine Spy Valley’s wetland Marlborough, is aimed at vineyards, wineries and companies servicing the wine industry and the winner receives up to $3000 in prizes. Previous entries have focused on areas such as wastewater treatment, irrigation management, saving power in the winery and dry grape growing.

The judges’ independent report is like a free audit, highlighting positives and suggesting improvements. Last year’s entrants shared the stage at the Romeo Bragato conference, spreading their experience and showcasing their innovation to a wider audience.

Will Hoare of Fromm Winery, which won the category in 2013, is keen to encourage others to take part: “Entering the Environment Awards makes you look at your company through a fresh set of eyes. Talking with the judges is a great way to assess what you’re trying to achieve.

Even if you don’t win, the process itself is very worthwhile.”

Entries close on September 30. More information including case studies and online entry form at www.cmea.org.nz

“Entering the Environment Awards makes you look at your company through a fresh set of eyes.”

the trade terms on which New Zealand exports wine to the UK will remain unchanged in the near term, any negative shock to the UK economy or sustained devaluation of the British

pound would adversely affect the affordability of wine in the UK,” he says.

Same Game. Different Team New Zealand Sotheby’s International Realty take great pleasure in welcoming Tim Crawford. His knowledge and experience, negotiation skills and a broad base of local, national and international contacts make Tim a valuable member of the team.

A leader in his field, Tim has been successfully marketing and brokering vineyard, winery and lifestyle properties in Marlborough for over 10 years.

Tim Crawford tim.crawford@sothebysrealty.com M +64 21 704 833 nzsothebysrealty.com Each Office Is Independently Owned and Operated. Browns Real Estate Limited (licensed under the REAA 2008) MREINZ.

Winepress August 2016 / 35

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 calendar please email details to sophie@sophiepreece.co.nz

AUGUST 2016 14: Wine Marlborough Silver Secateurs – Yealands Estate Rowley Crescent Vineyard 22 Entries open for Marlborough Wine Show 2016 23-25: National Final - Bayer Young Viticulturist of the Year 2016 - Marlborough 23-25: National Final – 2016 Tonnellerie de Mercurey New Zealand Young Winemaker 24-26: Romeo Bragato conference - Marlborough SEPTEMBER 2016 1: Submissions close on the proposed Marlborough Environment Plan 16: Entries close for Marlborough Wine Show 2016 OCTOBER 2016 3-5: Judging for Marlborough Wine Show 2016 14: WineWorks Marlborough Sauvignon Blanc Yacht Race 19: Wine Marlborough Cellar Door Pre-Season Gathering 20: Marlborough Winegrowers Association AGM - 4-6pm, MRC Theatre 27: Marlborough Wine Show Awards Dinner 2016

Silver Secateurs - August 14

Young Viticulturist final - August 23-25

Sauvignon Blanc Yacht Race - October 14

AFTER A SHORT WINTER BREAK HERZOG’S BISTRO RE-OPENS AGAIN FOR SPRING!

Unpretentious and inviting, Herzog’s Bistro offers fantastic market-fresh dishes at modest prices.

Relax in the beautiful gardens by day or cosy up in front of the fire by night. And for all you wine aficionados, come and indulge in one of New Zealand’s largest International wine lists!

RE-OPENING 14TH SEPTEMBER FOR LUNCH & DINNER FROM WEDNESDAY TO SUNDAY LUNCH: 12pm - 3pm DINNER: 6pm - late CELLAR DOOR FROM MONDAY TO FRIDAY: 9-5pm SATURDAY & SUNDAY: 11-4pm Hans Herzog Estate | 81 Jeffries Road | Blenheim |03 572 8770 | enjoy@herzog.co.nz | www.herzog.co.nz

36 / Winepress August 2016

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