Winepress - July 2015

Issue No. 249 / July 2015

Powdery Mildew

Trunk Diseases

Vintage 2015

Generation Y-ine

Photo: Jim Tannock

@marlboroughwine

The Official Magazine of

www.wine-marlborough.co.nz

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NATIONWIDE SALES AND SERVICE NETWORK KAITAIA KAITAIA TRACTORS (09) 408 0670 WHANGAREI BRYANT TRACTORS (09) 438 1319 SILVERDALE AGROWQUIP (09) 427 9137 PUKEKOHE AGROWQUIP (09) 237 0043 PAEROA PIAKO TRACTORS (07) 862 9064 MORRINSVILLE PIAKO TRACTORS (07) 889 7055 HAMILTON AGROWQUIP (07) 847 0425 CAMBRIDGE AGROWQUIP (07) 827 5184 ROTORUA PIAKO TRACTORS (07) 345 8560 STRATFORD FIELD TORQUE TARANAKI (06) 765 8643 GISBORNE D.P WILLIAMS (06) 863 2612 WAIPUKURAU STEVENSON AND TAYLOR (06) 858 6041 DANNEVIRKE LANCASTER TRACTORS (06) 374 7731 PALMERSTON NORTH TRANSAG CENTRE 2014 LTD (06) 354 7164 MASTERTON WAIRARAPA MACHINERY SERVICES (06) 377 3009 NELSON GORDON HANDY MACHINERY (03) 543 8041 BLENHEIM GORDON HANDY MACHINERY (03) 579 1111 KAIKOURA GORDON HANDY MACHINERY (03) 319 7119 GREYMOUTH GORDON HANDY MACHINERY (03) 768 5116 AMBERLEY COCHRANES OF CANTERBURY (03) 314 9055 LEESTON COCHRANES OF CANTERBURY (03) 324 3791 ASHBURTON COCHRANES OF CANTERBURY (03) 307 8027 TIMARU GORDON HANDY MACHINERY (03) 687 4005 OAMARU GORDON HANDY MACHINERY (03) 437 1111 MOSGIEL JJ LIMITED (03) 489 8199 GORE JJ LIMITED (03) 203 9970 INVERCARGILL JJ LIMITED (03) 211 0013 * Normal lending criteria and special conditions apply.

In this issue...

Regulars

Features

3

10 Locked and Loaded

Editorial

5 Report Tasman Crop Met 23

Generation Y-ine Sophie Matthews NZW Export News

30

Top Tweets

31

14 Marlborough’s Time

ANZ Wine Happenings

32

News From Home and Away

p14

Bomb

29

Marlborough growers could be facing serious powdery mildew pressure next season, unless strident action is taken early on.

We find out why.

Grapevine trunk disease is insidious. It eats away at vines, showing no outward signs for a number of years. We find out why prevention really is better than cure.

18 Vintage 2015

It comes as no surprise that this year’s vintage was way below last year, and not just in Marlborough, but across the entire country. We look at the final figures for 2015.

p21

27 Mike Insley in China Editor: Tessa Nicholson 16 Bank Street Blenheim 7201 T: 021 709 571 E: tessa.nicholson@me.com Printed by: Blenheim Print Ltd. T: 03 578 1322

Well known viticulturist Mike Insley arrived in China eight weeks ago, to take on his new role with Pernod Ricard. This is the first in an ongoing series from Mike and he explains why his new challenge is so fascinating.

WINEPRESS is printed with vegetable oil based inks on elemental chlorine free paper which is sourced 100% from well managed forests and manufactured under ISO 14001 Environmental Management Systems.

p32 WINEPRESS July 2015 | 1

RIVERSUN LIFTING CREW WHATATUTU GISBORNE

NEED VINES NOW?

Lifting season at Riversun has started; the vines are coming across the processing line and they look fantastic!

Due to the perfect mix of plantsmanship, science and our stunning Gisborne location, we have significant quantities of NZWGGS certified grafted grapevines ready for your vineyard.

CALL NOW TO PUSH FORWARD WITH YOUR PLANTING PROJECTS THIS YEAR VISIT OUR WEBSITE OR FREE CALL NOW

0800 113 747 www.riversun.co.nz

2 | WINEPRESS July 2015

SURPLUS VINES AVAILABLE TODAY

Ph: 03 577 9299 Web: www.wine-marlborough.co.nz marcus@wine-marlborough.co.nz For Advertising contact: Emily Hope Ph: 03 577 9299 emily@wine-marlborough.co.nz Produced by: Wine Marlborough Free to all levy paying members Associate Members: $77 +GST Wine Marlborough Board Clive Jones: cjones@nautilusestate.com Ruud Maasdam: ruud@staetelandt.co.nz Guy Lissaman: glissaman@xtra.co.nz Laurin Gane: laurin.gane@xtra.co.nz Simon Clark: simon@clarkestate.com Simon Bishell: simonbishell@outlook.com Stuart Dudley: stuartd@villamaria.co.nz Samantha Wickham: samantha@ormondnurseries.co.nz Jason Yank: jason@astrolabewines.com Rhyan Wardman: rhyan@giesen.co.nz Jack Glover: jack.glover@accolade-wines.co.nz

From the Editor There is a misconceived perception that the life of a grape grower is an idyllic one.

I say misconceived, because as any grower in Marlborough knows, it is far from idyllic.

Many may start out with visions of pottering among the vines, out in the fresh air, and relaxing at the end of the day with a glass of wine that emanates from their own vineyard – reality though is a little harsher.

Being a grower is hard work, sometimes heartbreaking work. Subject to the vagaries of the weather, the price being paid for the fruit and all important quality parameters, there is a lot that can and unfortunately, does go wrong.

Every time I attend a wine industry conference, I am reminded of just how much growers have to deal with. The recent NZW Grape Days was a classic example.

The programme was titled Perennial Problems and sessions dealt with powdery mildew, resistant weeds and trunk diseases. All three are major issues for growers here at home and throughout the country. All three can affect livelihood, and the future viability of the grower’s investment. And these are only a few of the difficulties faced every year. There are many others like grass grub, botrytis, rain, frost, wetas, and bio security threats that growers have to prepare for and contend with. Growing grapes certainly isn’t an occupation for the faint hearted.

This issue we take a closer look at what came out of Grape Days, the immediate issues facing Marlborough growers and ways of preventing them from becoming overwhelming.

Just as being a grower is fraught with issues beyond their control, so too is the role of a winery owner. That has never been more apparent than in the past few years, with companies having to deal with the high New Zealand dollar impacting on export earnings. Thankfully that dollar appears to be sliding backwards, at least for now and hopefully ensuring profitability margins are more in favour of New Zealand exporters.

But as fate would have it, it has begun to drop just as vintage 2015 is over and the wine industry faces a reduction in production. There was no surprise on the faces of those attending Grape Days when Philip Gregan said production was down on last year. We all expected that – but did anyone expect a drop of 27 percent?

It means the supply/demand equation has been turned on its head – yet again.

Wineries who have worked tirelessly to expand export markets, may now face shortages, certainly of the 2015 vintage. Further growth will need to draw on stocks left over from the 2014 vintage – which is likely to mean that come vintage 2016, there will be very little left in terms of stock.

And so the cycle begins again – for both growers and wineries. There are hurdles to overcome, in terms of virus and disease. Ensuring quality crop loads and the impact of Mother Nature ensures idyllic is a word that doesn’t enter the realms of winemaking. Instead it is an industry that despite pre conceived ideas of romanticism, is in fact hard yakka.

TESSA NICHOLSON tessa.nicholson@me.com WINEPRESS July 2015 | 3

We’re looking for passionate and motivated members to join us.

Two grape growers • Two winery members You can have input into Wine marlborough’s four focus areas of:

governance • markeTing • communicaTion • advocacy

The 2015

Marlborough WinegroWers election is coming up this August Here’s wHaT some oF our board members Have said: Simon BiShell

clive JoneS

“being on the board enables exposure and greater understanding of issues that are relevant to the wine industry as a whole. This knowledge has enabled me to make better decisions on the day-to-day operation and future planning of our own vineyard.”

“if you think it is time to give something back to the industry and help shape the future of nZ’s premier wine growing region, then seek nomination to stand in the upcoming election.”

Jack Glover

rhyan Wardman

“by being on the board i feel i can assist marlborough to be more successful as a region, a brand and a place to live.”

“The broad spectrum of issues covered by the winegrowers board provides valuable insight to the challenges and opportunities we face as an industry. i thoroughly enjoy being a part of that.”

July 2015 | WINEPRESS For4more information, please email: marcus Pickens marcus@wine-marlborough.co.nz or clive Jones cjones@nautilusestate.com

Table 1: Blenheim Weather Data – June 2015

June June 2015 June Period June

2015 Compared LTA of LTA 2014

to LTA GDD’s for month -Max/Min¹ 19.9 Equal 19.8 (1996-2014) 37.7 GDD’s for month – Mean² 46.0 135% 34.1 (1996-2014) 52.7 Growing Degree Days Total July 14 to June 15-Max/Min1 1457.7 105% 1392.6 (1996-2014) 1523.3 July 14 to June 15 – Mean2 1542.9 106% 1452.0 (1996-2014) 1570.7 Mean Maximum (°C) 14.5 +0.8°C 13.7 (1986-2014) 15.5 Mean Minimum (°C) 3.6 +0.1°C 3.5 (1986-2014) 6.1 Mean Temp (°C) 9.0 +0.3°C 8.7 (1986-2014) 10.8 Ground Frosts (<= -1.0°C) 13 1 more 12.1 (1986-2014) 2 Air Frosts (<0.0°C) 5 Equal 5.4 (1986-2014) 0 Sunshine hours 174.0 115% 150.9 (1930-2014) 133.4 Sunshine hours – lowest 91.8 1981 Sunshine hours – highest 205.2 1959 Sunshine hours total – 2015 1357.1 112% 1214.5 (1930-2014) 1191.6 Rainfall (mm) 87.0 145% 60.1 (1930-2014) 98.3 Rainfall (mm) – lowest 8.0 1974 Rainfall (mm) – highest 154.9 1943 Rainfall total (mm) – 2015 216 69% 312.5 (1930-2014) 387.9 Evapotranspiration – mm 40.3 124% 32.6 (1996-2014) 42.3 Avg. Daily Windrun (km) 268.1 119% 225.6 (1996-2014) 209 Mean soil temp – 10cm 6.2 +0.4°C 5.8 (1986-2014) 8.1 Mean soil temp – 30cm 8.6 +0.5°C 8.1 (1986-2014) 10.1 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 Blenheim’s mean temperature in June was 9.0°C, 0.3°C above the long-term average (LTA). While this was warmer

than average it was considerably cooler than June 2014, which was the second warmest on record.

The first two weeks of June recorded

Table 2: June 2015 weekly temperatures and frosts for Blenheim

Total Total

Mean Mean Ground Air

Mean Max Min Frosts Frosts

1-7 June 10.1 14.5 5.8 0 0

8-14 June 11.0 16.7 5.4 2 0

15-21 June 8.5 13.3 3.6 3 1

22-28 June 6.2 12.6 -0.3 7 4

29-30 June 9.9 17.2 2.7 1 0

1-30 June 9.0 14.5 3.6 13 5 Long-term average 8.7 13.7 3.5 12.1 5.4

well above average temperatures (Table 2). The third week was average and the fourth week well below average.

Only two ground frosts were recorded in the first half of the month on the 12th and 13th. Eleven ground frosts were recorded in the second half of the month.

After a very warm June in 2014 with only two ground frosts and no air frosts, June 2015 was back to normal with regard to the number of frosts recorded.

The coldest ground frost was -5.6°C, recorded on 26th June, whereas the coldest ground frost in June 2014 was -1.6°C. The coldest air frost was –2.6°C, recorded on 23rd June 2015.

Rainfall June 2015 rainfall of 87.0 mm was close to the June 2014 total of 98.3 mm.

2015 is the fourth year in a row when June has recorded well above average rainfall. However, June 2015 is the only month in the 12 month period July 2014 to June 2015, to have recorded above average rainfall (Figure 1). Ten months recorded below average rainfall (9 consecutive months July 2014 to Mar 2015 and May 2015), one month recorded average rainfall (April 2015) and one month recorded above average rainfall (June 2015).

Total rainfall for the six months January to June 2015 was 216 mm or 69% of the long-term average of 312.5 mm.

This was in marked contrast to January to June 2014 which recorded 387.9 mm.

WINEPRESS July 2015 | 5

Figure 1: Blenheim rainfall for the 12 months July 2014 to June 2015 compared to the long-term average

Lowest 12-month rainfall total for Blenheim When we rank rainfall over a 12-month period we normally consider the calendar year January to December or alternatively the 12- month period July to June. Total rainfall for the 12-months July 2014 to June 2015, of 347.4 mm, has entered the record books as the lowest rainfall total for Blenheim for this period for the 86 years 1930-2015 (Table 3); only 54% of the long-term average of 643.3 mm. This total was slightly lower than the 12-months, July 1972 –June 1973, when a severe drought occurred over the summer months. It is interesting to note that Table 3: Lowest 12 month rainfall totals on record for Blenheim (1930-2015) Year Total rain (mm) July 2014 – June 2015 347.4 July 1972 – June 1973 358.0 July 2000 – June 2001 392.6 January – Dec 1969 398.3 January – Dec 1973 425.0 Long-term average 643.3 6 | WINEPRESS July 2015

347.4 mm rain recorded from July 2014 to June 2015 is 50.9 mm less than 1969, the driest calendar year on record for Blenheim.

The fact that the drought of 2014-2015 was not as severe as in some previous years was because two of the lowest monthly totals occurred in July and August 2014 during the winter. The 1972-1973 growing season recorded lower rainfall over the eight months September to April (Table 4), as did 2000-2001 and 1933-1934.

are still effectively in a drought, and some other areas have received flooding, I thought that readers may be interested in the contrasting rainfall totals for Blenheim and Cheviot on the east coast, with Hokitika on the west coast.

Table 4: Lowest growing season rainfall (September to April) on record for Blenheim (1930-2015)

Blenheim rainfall over the past 12 months was 11.3% of Hokitika’s and Cheviots was 9.9%. Blenheim was fortunate to receive 87 mm in June compared to only 42 mm in Cheviot.

Hokitika received more rainfall in June 2015 than either Blenheim or Cheviot received in the full 12 months.

Hokitika’s highest one day rainfall total was 183.6 mm on 19 June.

I think the fact that North Canterbury is still largely dependent on pastoral farming has brought the drought to the forefront in that region more so than

Year Total rain (mm) Sept 2000 – April 2001 176.6 Sept 1972 – April 1973 190.0 Sept 1933 – April 1934 191.8 Sept 2014 – April 2015 220.8 Long-term average 391.4 Rainfall for Blenheim, Cheviot and Hokitika Given the fact that in early July, Marlborough and North Canterbury

Table 5: Rainfall totals for Blenheim, Cheviot and Hokitika

Blenheim Cheviot Hokitika

June 2015 87.0 mm 42.0 mm 393.8 mm

July 2014 – June 2015 347.0 mm 303.8 mm 3059.2 mm

in Marlborough. With a very visible change in land use to grapes on the flat land in Marlborough I think people’s awareness of drought has lessened.

However, this hasn’t made its effects on the pastoral farming community in Marlborough any less severe than 20 or 30 years ago. While we recognise the importance of the grape industry in Marlborough, I would suggest that we don’t forget that approximately 24,000 ha of grapes is only about 2.3% of Marlborough’s total land area of 1,023,100 ha. Only about 45,000 ha of Marlborough’s total land area is regarded as cultivable high quality flat land, so the predominant land use in Marlborough is always going to remain hill country farming.

Sunshine June 2015 recorded 174.0 hours sunshine, or 115% of the long-term average of 150.9 hours (40.6 hours more than June 2014, or an extra 1.35 hours per day in June 2015). Total

sunshine for the twelve months July 2014 to June 2015 was 2693 hours; 236.7 hours more than the long-term average of 2456.3 hours.

Total sunshine for the first six months of 2015 is 1357.1 hours; 142.6 hours higher than the long-term average. Five of the first six months of 2015 have recorded well above average sunshine hours. Only April 2015 has recorded lower than average. January to June 2015 is the sunniest first half of the year on record for Blenheim, for the 86 years 1930–2015. The previous sunniest start to the year was 1994 with 1354.2 hours sunshine.

A reminder that all the summarised data from the Blenheim weather station can be accessed on the Marlborough Research Centre website www.mrc.org. nz. This is updated monthly.

Rob Agnew Plant & Food Research – Marlborough Research Centre

Wind Average daily wind run for June 2015 was 268.1 km, with an average wind speed of 11.2 km/hr. The long-term average wind-run for June is 225.6 km (1996-2014). June 2015 recorded the highest daily wind-run since 2004.

Blenheim Weather Data on the Web

WINEPRESS July 2015 | 7

Directors Health And Safety Checklist With new health and safety laws coming into effect, here is a checklist for all businesses.

• How do the board and all directors demonstrate their commitment to health and safety?

• How do you ensure that the organisation’s risks are assessed and appropriate mitigation measures put in place?

• How do you involve the organisation’s workers in health and safety? Do they feel able to express • How connected are you to what happens at the any concerns? organisation’s work sites? What measures are in place to inform you?

• How do you ensure that your organisation’s health and safety targets are challenging, realistic and aren’t creating unintended consequences?

• What data is the board receiving on health and safety? Is this sufficient?

• Does the organisation have policies and processes in place to ensure contractors used by the organisation have satisfactory health and safety standards?

• How do you ensure all staff are competent and adequately trained in their health and safety responsibilities and accountabilities?

• How does your organisation’s performance compare with other comparable organisations and how do you know?

• Does the organisation have sufficient resources (people, equipment, systems and budget) for its health and safety programme?

• How do you recognize and celebrate success?

• Does the organisation have a schedule of audits and reviews to ensure the health and safety management system is fit for purpose?

• How do you ensure that actions identified in incident reports, audits and reviews are communicated and effectively implemented?

8 | WINEPRESS July 2015

Wine Marlborough and ACC are holding an informal workshop on the new rules, on Wednesday July 29, from 10.30 to 12.30, at the MRC Theatre.

WINEPRESS July 2015 | 9

Locked And Loaded TESSA NICHOLSON

Marlborough could be on the threshold of a major powdery mildew outbreak in 2016, unless growers take stringent methods this spring.

That’s the warning from Stuart McLagan from Delegat who was one of the guest speakers at the recent NZW Grape Days.

The fungal disease reared its ugly head this past season, and Stuart warns that Marlborough is on the verge of serious problems, much like Gisborne suffered three years ago, and Hawke’s Bay two years ago.

“I think we are locked and loaded. If we get another year (in 2016) with the right conditions, the fuse will be lit and if we don’t control it very early, we are going to be in real trouble.”

As with all the speakers focusing on powdery, Stuart emphasised how the

discovery of Chasmothecia (the sexual phase) has changed the game plan for growers and how they deal with it.

While the asexual stage of powdery survives in overwintering buds emerging as flagshoots at budburst, the sexual stage over-winters in the bark of the vines, awaiting rain to release its spores onto leaves in spring.

The exponential growth of powdery mildew can go from one spore to 50 million spores within a three-week period, (see Figure 1) if the conditions are right.

Stuart says in Marlborough this past season, there was a huge amount of pressure.

“In the past two seasons we have seen a lot of build up in inoculum. When I was going round at harvest time this year, it was very hard to find any vineyard that didn’t have powdery mildew on the leaves in the top of the canopy.”

But it doesn’t have to get to that stage, according to another of the speakers at Grape Days. Trevor Wicks from Australia has been dealing with powdery mildew for more than 30 years.

“To me it is an easy disease to control, provided you do the right thing,” he said. “Powdery mildew is the most common disease in Australia. Anybody who grows wine grapes will experience

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10 | WINEPRESS July 2015

THIS YEAR WILL IT BE YOU?

it. But I emphasis again, with all my experience with a lot of different diseases and crops, if you do the right thing, powdery mildew is a really easy disease to control.”

Ramping up your spray programme early on in the season, reducing the interval between sprays, using newer chemistry and ensuring decent coverage from the sprayer were the key take home messages from Grape Days.

Stuart says whereas in the past Marlborough growers have been used to spraying around nine times (on average), that may have to increase.

“If you had a problem this year, you are probably going to have to be looking at 15 sprays (for powdery) next season.

You will also be combining chemicals for control of downy mildew and botrytis with these sprays, however up to 15 sprays is simply for powdery mildew control.

“If you look at the average number of sprays in Gisborne and Hawke’s Bay, where there have been bad outbreaks of powdery, it is 14 – and they are getting control of it. So you are going to have

to spend more time in the tractor.”

Just when those sprays are administered is the next important issue.

The critical time to prevent infection building up is from budburst to flowering, and the five week period after flowering.

With flagshoots carrying the inoculum, it is vital to ensure they are sprayed as they emerge.

“They should be sprayed to control infection early in the season,” said Trevor Wicks, “to prevent build up on the leaves. These sprays should be

followed by another two sprays of better chemistry during the flowering period. Bunches are most susceptible to infection from powdery mildew from flowering to five weeks later.”

The leaves are highly susceptible up to 50 percent maximum size, then they become a little more tolerant, but never immune to attack. So it’s important to protect the leaf, particularly in the pre flowering period, because that is the source of the infection onto the berries.”

Make sure those sprays are close

WINEPRESS July 2015 | 11

Leaves with Powdery Mildew.

together if you want to stop the spread.

“Aim for no greater than 10 days in your control programme,” said Stuart. “And if you had a real problem this year, bring that back to seven day intervals.You can always get blown out by a weather event, so if you are planning on a 10 day cycle, and bad weather is coming in, put it on earlier.”

Other advice included using adjuvants with the sprays, to ensure the coverage stays where it is meant to stay. Ensure the spray coverage is what it should be, test with water sensitive papers prior to spraying to ensure good coverage. Travel at lower speeds during spraying.

“When it comes to powdery mildew, speed doesn’t kill,” Trevor said.

Use products from as many different chemical groups as you can.

“If you have a policy of never using more than two of any group in a season and never using them consecutively, there is no reason why that chemistry can’t last a long, long time.”

That is particularly important when it comes to dealing with spores produced by Chasmothecia, which has genetic diversity and has the ability to become resistant to certain chemical groups such as DMIs in a short time frame.

Check your water rates when spraying, particularly when it comes to narrow rows, Trevor Lupton from Lewis Wright Valuation & Consultancy Ltd in Gisborne said.

“More commonly we now see 450 to 500 litres a hectare.

(Rather than the previous 250 litres). That’s not to say you can’t do it with 250 to 300 litres with a super wetter, but in my mind, higher water rates hide a thousand sins.

“The other thing we are seeing (in Gisborne vineyards that have controlled powdery) is a higher rate of sulphur being used per hectare. So on a three metre wide row, they are using 4.5kg a hectare, whereas 3kg had historically been used.”

Like all the speakers, Lupton could not over emphasise the

12 | WINEPRESS July 2015

importance of sprayer set up. He gave an example of two Gisborne growers who had severe powdery infection in 2014.

“Their crop was either rejected, or 20 to 50 percent of the fruit was cut out pre harvest. The infected bunches ranged from 20 to 50 percent.

“By February (2015) the area of bunches infected ranged from zero point four percent to 2.3 percent. So what did we do? The key change was the sprayer set up.

We reduced to one or dropped the DMIs altogether. There were some minor changes to the canopy to ensure we got sprayer coverage. But the overall thing was powdery mildew control is all about coverage and getting that sprayer set up right.”

Vintage 16 – Make A Plan • Get onto the spraying early.

• The critical period is from budburst until 5 weeks after flowering.

• Increase the number of sprays during this critical time.

• Drop the intervals between spray times – 7 to 10 days tops if you had a problem this year.

• Limit the use of DMIs – and NEVER spray two consecutively.

• Mix up your chemical usage – again NEVER spray two in a row.

• Consider your water rate – is it high enough?

• Are you spraying too little considering your row spacing. 2.5 metre rows require more than 3 metre rows.

• Check your sprayer set up – test coverage with water sensitive papers or kaolin clay. Coverage is everything.

• Remember this is a two-year programme. What you do this year affects the carry over into next year.

• Contact your chemical supplier and let them know NOW what your needs are likely to be this coming season • Likewise contact your contractor NOW to let him know what your spray application frequency is going to be. Fail to do this and he may not have a tractor or driver available when you need them.

RENWICK

WAIHOPAI VALLEY

941 Waihopai Valley Road

MARLBOROUGH Premium Specialist Hillside Vineyard

Tender 4pm, Fri 31 July 2015,

Lying with a north east aspect along the ridge overlooking the Leefield development in the Waihopai Valley, this gently sloping 22 hectare hillside vineyard produces exquisite fruit. It bathes in early morning sun while enjoying relief from the harsh, stewing, afternoon heat so both workers and grapes love it. The high density plantings of Sauvignon Blanc and Pinot Noir, established with no artificial contouring in the ideal loessial soils, have responded well to organic management and produced fruit for which wine companies have been prepared to pay a price 60% above district average. Irrigation is by way of dripline with reliable water coming from optional sources and a dam on the property. On both flanks, the land falls away steeply, draining cold air and preventing frost. This is a very special property and although reluctantly offered to market, vendors need it sold.

33 Seymour Street, Blenheim (unless sold prior) www.bayleys.co.nz/4130584

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WINEPRESS July 2015 | 13

Marlborough’s Time Bomb TESSA NICHOLSON

Grapevine trunk diseases could be this region’s single biggest issue going forward, threatening livelihoods and Marlborough’s future production.

While that may sound like an alarmist statement, it is an accurate one.

Seventy-five percent of New Zealand’s wine comes out of this region, and the majority of that is Sauvignon Blanc, a variety that appears to be more prone to grapevine trunk disease than any other. Referred to by South Australian Research and Development Institute (SARDI) researcher Dr Mark Sosnowski as the “silent assassin”, trunk disease can be eating away at your vines for years before you have any visual indication something is wrong. The older the vine, the more likely it is to be infected, with the 15-20 year period being the tipping point.

Just how many Sauvignon Blanc vines are there in Marlborough that are 15 years or older? Hard to put a figure on that, but the alarm bells should be ringing throughout the region.

In a joint SARDI and NZW research project, Mark along with Plant and Food scientist Dion Mundy surveyed 697 vineyards in Hawke’s Bay and Marlborough in 2013. Two hundred vines from each of the blocks were randomly selected, with the researchers checking for signs of foliar symptoms

14 | WINEPRESS July 2015

of Eutypa dieback and general dieback symptoms.

“We certainly found signs of foliar symptoms in Hawke’s Bay and Marlborough, although the incidence was relatively low,” Mark said at the recent NZW Grape Days. “Dieback though is much more concerning. We found vines as young as four years old with dieback in a cordon pruned vine.

What we know is that from the time a vine gets infected through the pruning wound until you see a symptom, can be anywhere from three to eight years.

You can imagine then that with a four or five year old infected vine, that infection must have happened on the first or second year of pruning.”

As the picture below shows, the older the vine, the more likely it is infected.

“By the time you get to 15 years, you can be close to 50 percent of vineyards with infection and some of those vineyards are creeping up to 80 percent infection,” Mark said. “We see that in Australia in a more serious way, some vineyards of 20 years have 100 percent infection. So it’s paramount that you start managing trunk diseases from the time you plant the vines, not from the

time you start seeing the symptoms at 10 or 15 years. By then it is too late.”

Andrew Naylor from Pernod Ricard has had first hand experience with an infected block. He said the 19-hectare Sauvignon Blanc block was planted in 1989 and had some major work undertaken in the late 90s. In 2006, as the graphs to the right show, there was very little in the way of trunk disease symptoms showing up. Move ahead to 2014 and trunk disease has spread exponentially. The red squares now represent vines that have died or been replaced.

The block has been used for a number of trunk disease workshops and Andrew says even the healthy looking vines are infected.

“Every time we cut into a vine that appears healthy, the trunk has symptoms of wood disease. So I suspect that all of the vines in that block have got diseases, they just haven’t expressed them yet.”

So what are the economic consequences of that, in terms of fruit quality. Andrew said the yields didn’t appear to be affected too greatly and the brix did tend to be holding up.

But, on closer inspection of the data, it

became apparent that when yields rose, brix began to drop on infected vines.

“Any high yielding years are starting to be reflected in the maturity we can achieve.”

So should you just replace the vine and if you do so, what is the cost. Andrew says if the fruit was valued at $1600 a tonne, and the cost roughly to replace the vine was $8, after 10 years you had the following scenario.

• Not replacing the vine had cost $579,000 • Replacing the vine had cost $414,000 • Which means vine replacement versus non replacement saved the company $165,000 But and this is a big but – it was still costing the company $414,000 over 10 years, or $4.14 per vine, per year, spread across all vines.

The figures are just as heady for redeveloping the trunk of an infected vine.

• Labour cost = at least $2 per vine for the set up • If done well, you could get half a crop in year one, and three quarters of a crop in year two • Working on 9tph at $1610 a tonne = $14,490 per hectare ($6.26 a vine) plus the $2 per vine = $8.26 a vine So replacement works out at $4.14 per vine per year over 10 years.

Redeveloping trunks works out to $8.26 a vine.

Which brings us to the best-case scenario – which is to protect the vines from the get go. Manual application of a protectant on mature cane pruned vines worked out between 6 and 9 cents a vine, or $139 - $208 per hectare.

“So 10 years of vine protection across all vines is around 7 cents a vine – that would cost us $25,000. Re-trunking vines if we waited would cost us $8.26 or over 10 years, 82 cents a vine.

Waiting and replanting would cost $4.14 a vine. So the message from those figures is protect pruning wounds.

“As an industry we went through a big planting phase not so many years ago.

If we don’t protect our vines we might end up going through a big replanting phase and that has some pretty serious implications for the 75 percent of (New Zealand’s wine production).”

And if you are thinking that cane pruned vines are not as susceptible to trunk diseases as cordon pruned vines are – think again.

Mark Sosnowski pointed out that a French study has compared the two pruning methods and the susceptibility parameters.

“Before 20 years of age, they saw a lot more symptoms in the cordon pruned vines than they did in cane pruned vines. Then they reported that vines over 20 years of age, that were cane pruned had a greater mortality.

They were just dropping dead without showing any symptoms. Which means you are not going to be able to see the symptoms before the vines start to die. And in reality if you do nothing, the cane pruned vines will probably die first, just because you don’t see the symptoms to do something about them.”

Why is Sauvignon Blanc Vulnerable?

That is the question many Marlborough growers will be asking.

And it’s a good one Mark Sosnowski says, although it’s hard to provide an answer.

“We don’t completely understand why, we just know that when we compare it with other varieties it is the most susceptible visually and when we inoculate the vine. It is probably physiological and has to do with the vine’s cell structure.”

He says according to recent research by student Jessica Hamblin at the University of Adelaide, (now working here in Marlborough), Sauvignon Blanc has been shown to have large xylem vessels when compared to some of the more tolerant varieties. It is easier for the fungus to grow through it.

“Then there are other natural biochemical reactions going on in a vine, which we are finding less of in Sauvignon Blanc than we are in say a Merlot which is more tolerant of the disease.”

It is one of the areas of research Mark is planning to follow up. He will also undertake further research into the susceptibility or tolerance of certain clones and rootstocks.

WINEPRESS July 2015 | 15

Bragato Wine Awards 2015 Change is in the wind for this year’s Bragato Wine Awards. Instead of just the one class, there will be two, to add integrity to the event.

The objective of the Bragato Wine Awards has been to recognize viticultural excellence and the role of the grower in producing quality wines.

Chairman of Judges Ben Glover says in the past the awards stipulated the wine had to be 85% true of a vineyard or estate owned property. While that class will remain a new class recognizing single vineyard wines, has been added.

“We will now have a single vineyard class, which means the wine has to be 95% of a single vineyard. We have kept the 85% class but that will now be known as the Domaine class. In this

class you could be the owner of three vineyards and make a blend of the three vineyards, so long as they are all under the same ownership.”

Ben says it may not affect all the varietal classes within the competition, but for others it will open it up.

“It may not affect classes such as Pinot Noir, but certainly with Sauvignon Blanc and those bigger classes, it will be great to celebrate single vineyard sites, in relation to the grower base.”

Both classes will be judged together.

“Say with Sauvignon, they will all be judged together, but they will be split out after the judging process. They will be awarded and rewarded that way.”

There will be two new classes added to the competition – alternative

Sauvignon Blancs and natural and orange wines.

“We want to see if there is a demand for these classes.”

Judging will take place on July 22 and 23, the weekend prior to the Bragato conference. Joining Ben, will be James Millton, Simon Nunns, Dave McGee, Sarah-Kate Dineen, James Rowan, Rod Easthope and Barry Rewai. They will be joined for the first time by an international judge, Dan Simms from Bottle Shop Concepts, and Master of Wine Emma Jenkins. Associates are Liz Weadon, Francis Hutt and Greg Alison.

Entries close on July 15, although late entries with an additional late entry fee will be accepted up until July 24.

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Vintage 2015 TESSA NICHOLSON

It will be no surprise for growers and wineries in Marlborough to learn that vintage 2015 is way down on vintage 2014.

In the scheme of things, that is probably a good thing, given the size of last year’s harvest. As Philip Gregan told the Grape Days’ audience, there was very little appetite in the industry for a re-run of the 445,000 tonnes harvested last year.

But the level of the drop was slightly unexpected, given earlier predictions were yields would be down, by close to 100,000 tonnes. In fact the tonnages were down by 119,000 tonnes, or 27% less than 2014.

In total this year’s harvest produced 326,000 tonnes, with Marlborough Sauvignon Blanc the hardest hit in terms of smaller crops.

“If you look at the last three years, the industry has been through a real roller coaster,” Philip said when releasing the figures. “Last year the vintage was up

18 | WINEPRESS July 2015

100,000 tonnes. This year it is down 119,000 tonnes. Who knows what it will be in 2016.”

To place the difference in perspective, 10 years ago the New Zealand wine industry only produced 142,000 tonnes of fruit, a mere 23,000 tonnes more than the gap between vintage 2014 and vintage 2015.

There was only one region in the country this year that saw an increase in yields and that was Gisborne, up by six percent. All other regions were down around 30 percent, with Waipara the hardest hit due to cold spring conditions. They were down around 50 percent when compared with 2014.

When it comes to Marlborough alone here are the figures; Total harvest was 233,000 tonnes – down from last year’s total of 329,572.

The harvest from this region is 75 percent of the country’s total.

Marlborough Sauvignon Blanc was down close to 30 percent.

While that may seem a massive reduction, have a thought for Wairarapa Pinot Noir, down more than 50 percent on last year, as was Auckland Chardonnay, (albeit both come from a much smaller pool).

What the lower vintage means for the wine industry is a return to a demand versus supply scenario, well away from the situation last year. Philip said there is likely to be a shortage of 2015 wines available for the export market, in particular Marlborough Sauvignon Blanc. However that will be off set somewhat by 2014 stock that has been held over.

“If we take the production for this

year’s vintage, 326,000 tonnes,” he said, “and take off what our forecast sales are over the next year, it shows a deficit of somewhere in the vicinity of 30 million litres. By our best forecasts, we are going to sell about 30 million litres more wine than we produced in 2015.

We can only do that by drawing down on the stocks we have in hand from vintage 2014.”

There are other ramifications from the smaller vintage he said.

Wineries will have to manage the shortfall and hope that 2016 provides an early vintage to rebuild stocks. Many growers will see a drop in income, due to the lower yields.

“We have already seen bulk wine prices rise to about $5 a litre and we will also see an increase in bulk wine imports.

“We will also see New Zealand wine sales fall as wineries prioritise export markets over domestic markets. And volume and export growth will be constrained over the next few months.”

As for what is likely to happen in 2016, Philip says it would take a braver man than himself to come up with a theory.

He did however remind the industry that regardless of a shortfall this year, no one can afford to go for huge crops next year if the quality is likely to be compromised.

“We always need to remind ourselves that the reason there is high demand out there is because of the quality of our wines. Our reputation is based on the quality of wine we produce. If we continue to produce that quality, we will continue to see growth and demand for our products. If we let our quality slip, then out reputation will also slip, which will bring into question the demand for our wines in the longer term.”

In other words, take care when you set your vines up for 2016. Don’t go out to create the largest crop you can, think carefully about how many canes you

lay down. Talk with your winery, ensure that you are producing only what they can sell. And most of all remember that while your efforts in the vineyard will impact on the 2016 yield, so too will Mother Nature. No one wants to see large crops laid down, and then hit by bad weather and unable to ripen.

“Vintage 2016 will be determined

by Mother Nature and the decisions growers and wineries make through the course of the coming seasons,” Philip said. “As we have seen over the last couple of years, we can have very big swings in terms of production – so think carefully.”

WINEPRESS July 2015 | 19

20 | WINEPRESS July 2015

Eliminating Leafroll 3 TESSA NICHOLSON

A three-year project that has seen research into Grapevine leafrollassociated virus 3 (leafroll 3) in Marlborough has concluded, with some strong recommendations for local growers.

New Zealand Winegrowers’Virus Elimination Project (co-funded by the Ministry for Primary Industries’ Sustainable Farming Fund) began back in 2009, in Gimblett Gravels and Martinborough, and expanded in 2012 to include Marlborough. While some North Island vineyards were severely hit by the virus, many in Marlborough believed it wasn’t a problem here. The research over the past few years has proven that train of thought wrong.

Leafroll 3 can be introduced to a region by planting infected grapevines but it can then be spread to healthy vines by way of insect vectors such as the citrophilus and longtailed mealybugs.

There is no cure and, without suitable controls, the virus will continue to spread. The economic impact with widespread infection includes a lowering of wine quality and yield reductions.

Vaughn Bell, a scientist with The New Zealand Institute for Plant & Food Research, says when the initial research began in Gimblett Gravels, there was a

perception that Marlborough growers believed there were no mealybugs in Marlborough, hence no virus threat.

“I can assure you that there are. We have been into well over 100 sites monitoring mealybugs and we have found them in most vineyards. It is regionally very widely distributed, it’s everywhere.”

Leafroll 3 virus is also present, and Vaughn says there is an overlap between vineyards with the virus and the presence of mealybugs.

The graph below shows the incidence of leafroll 3 in four Marlborough Sauvignon Blanc blocks, and the difference in numbers between 2012 and 2015.

Nick Hoskins, project manager, explained that in the A-M block there was only one newly infected vine between 2012 and 2015. Block B-M, however, had a 10% increase in virus during the same period.

“There were high numbers of mealybugs in that block,” he said. Block C-M had very low levels and only

one newly infected vine, while D-M had seen an improvement (most likely caused by a sampling error).

Given that leafroll 3 can’t be identified in Sauvignon via foliar symptoms, Nick recommended growers ELISA test the leaves of around 200 vines to determine what if any level of virus there is in a block. Once you know that, you can begin to work out a strategy to deal with it. Complete instructions on leaf testing ­– and other actions for controlling leafroll 3 – have been created by the Virus Elimination Project and are available on New Zealand Winegrowers’ website nzwine.com.

Marlborough can also learn from the research already undertaken in Hawke’s Bay (see graph page 22).

“The graph shows what can be achieved,” Nick says. “But it cannot be underestimated the amount of heartache that has gone into controlling mealybug, pulling out vines, pulling out complete blocks in some cases, and the loss of profit that has occurred to achieve that result.

“Marlborough, you don’t want to be in that position.You don’t want to be 13% virus infected. If we had done nothing in (Gimblett Gravels) in 2010, we would be looking at 100% virus across the Gravels now.”

Instead, the project team is hoping that, when the results come in this year, virus infection will have dropped to 1%.

So back to Marlborough and controlling the spread of virus here.

Vaughn says it is important to have an integrated management plan. Firstly, only purchase vines that are certified to the Grafted Grapevine Standard (and are free of leafroll 3). Manage the vector

WINEPRESS July 2015 | 21

and manage the virus.

Roguing is one successful way of managing the virus in red varieties.

“We have good evidence of that in Hawke’s Bay,” he said.

“Of the 13 study blocks up there, six of them have had less than 1% virus incidence for at least the last two years, or in the case of one block, four consecutive years. When we started this project virus incidence in that block was 16% so they have successfully managed the virus in a relatively short period of time.”

The study has shown that you only have to focus on removing the infected vine, not the neighbouring vines.

“As well as roguing your vines, you need to consider what is below ground, as much as you consider what is above. So vineyard hygiene and around removing remnant roots is important. The reason we say that is we know those remnant roots are long-term reservoirs of the virus. Take as many of those remnants as you can in the first 200 to 300 mm when you are removing the vines.”

In terms of managing the vector,Vaughn says eliminating mealybugs altogether is not necessary.

“In all the blocks where we have seen good control, both in Hawke’s Bay and here in Marlborough, we have detected mealybugs on the vines and in the vine canopy. We thought we would have to recommend the eradication of mealybugs to effectively manage leafroll virus. But where incidence is less than 20% we can manage the virus very effectively in the presence of a few mealybugs. The numbers need to be relatively low, somewhere in the order of 10 to 15 mealybugs per 100 vine leaf samples. Those are the numbers you can tolerate where possible.”

If there is a take-home message for all growers in Marlborough it is integrated management,Vaughn says.

“It’s not just about managing the vectors. It’s not just about roguing vines, and it’s not just about the grafted grapevine standard. It’s all of those things combined – doing them all together.”

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Generation Y-ine – Sophie Matthews TESSA NICHOLSON If you ever thought careers evenings had little influence on those attending, think again. Sophie Matthews, Chair of the Young Winemaker of the Year competition, and owner of WineComply is proof they can hit their target.

At the age of 15, she was (in her words) dragged to a careers evening in her hometown of Napier, by her mother.

“Mum saw the EIT stand and suggested to me that I could do something like that – be a winemaker.”

With a penchant for science, the winemaking idea lurked in the back of her mind and by the time she got to her final year at school, it had morphed into a decision. She was going to give it a go. With no family background in wine, she was stepping into the unknown she admits.

“A lot of people said to me at the time, ‘how do you know you want to be a winemaker?” I would say, well how do you know you want to be an accountant or a lawyer? You don’t know what you want to do at that age, but you have to run with something and give it a shot. So I did and I loved it.”

During her three years at EIT, she never deviated from the winemaking path.

Although she got to work in vineyards and did four seasons of pruning, (four too many she says) there was never a chance she would stray into viticulture.

“It was a little bit daunting in some ways though, as I wasn’t even (legally) able to drink when I started. I didn’t turn 18 until three months into the course.”

The ability to leave a mark has instilled a love of winemaking.

“It is being able to work with something that is so variable and with so many different varietals.You get the chance to work with so many things, to put your own twist on an end product.

24 | WINEPRESS July 2015

It was something different to what everyone else I knew was doing and it was fun. I love wine, I love travel and so it worked for me.”

Sophie certainly made her mark during the course, taking out the trophy for student wine of the year, in her final year. But the winning wine wasn’t actually a wine – it was a Port, made from Touriga Nacional grapes supplied

by Trinity Hill.

“That final year we had to make a fortified wine, so I decided to make a Port from the traditional variety. I got to make it, bottle it and then even wax the tops. I also made my own label.”

This is where she becomes a little cagey – when I ask what she called her Port.

In amongst a lot of laughter, she refuses to tell me the name of it, even off the record. The mind boggles about what she may have called it – but I let that one pass.

Graduating in 2005, she didn’t hang around long – as vintages overseas were beckoning. So began a six-year stint of back-to-back harvests, from Australia to France, Italy back to Australia and New Zealand, and finally America where she worked for Hall Wines in the Napa Valley for the next three years.

“I just got the travel bug and I couldn’t stop.”

The list of companies she worked for is like a who’s who of the international industry. Cape Mentelle,Veuve Clicquot, Peregrine, Wirra Wirra, Mt Pleasant and a family owned company in Piedmont, G. D,Vajra. The amount of fun and experiences she was having was obvious to all who knew her, including her younger brother.

“When I got back from Italy, my brother said he wanted to ask me something. ‘Would you mind if I went into the wine industry too?’ I said of course not, go for it.”

He is now a winemaker in the Napa Valley, following very much in his sister’s footsteps.

For most young people, being a winemaker after three years of training is about as much as they can handle.

But Sophie gained some valuable advice from the winemaker at Veuve Clicquot.

‘He advised me to do something with business in mind. So I signed up and completed the Masters in Wine Business from the University of Adelaide.”

That degree has stood her in good stead in recent months, as she has established her own company. But more on that later.

By 2011, getting Visas to stay in America was becoming difficult and Sophie realised she wanted to come home.

“It was time. I had been away for six years and I wanted to be closer to my family.”

Having worked non-stop for six years, she arrived back in New Zealand with no job on the horizon. The next six months she spent working at the cellar door at Elephant Hill, which put her back in touch with what was happening here at home. Given it was the time of the Rugby World Cup, she was kept more than busy and says she thoroughly enjoyed her stint selling to the public.

By this stage she had a vintage lined up here in Marlborough at Marisco, for 2012. With no permanent job available after harvest, she was asked if she would be interested in helping set up the British Retail Consortium Programme (BRC), a food safety programme.

“I was involved with setting up policies and procedures and a food safety plan. If you are exporting on a large scale to international customers, they are starting to demand these new requirements as a global standard from

wineries. This food safety standard ensures the product we send overseas is safe for consumption, legal and the highest quality.”

New Zealand wineries already have to comply with the Winemaking Standards Management Plan and pass Wine Export Certification, but Sophie says the BRC certification is a whole new level on top of that.

“There is the Global Food Safety Initiative and there’s several standards around the world that are at this level.

Wineries are starting to recognize they need this, as their international customers are asking questions about certification within these systems.”

It took her eight months to establish the BRC system for Marisco, which she did while also taking up the role of assistant winemaker. Starting from scratch and trying to create a system that fitted the wine industry, which is a fairly niche market when it comes to food safety standards, gave her a chance to build something unique.

“When we went to audit, the auditor

said to me he hadn’t seen a quality management system in the wine industry done in the way I had done it. I had visualized how I could see it working and I knew that it had to be simple and it had to be user friendly.

The auditor then encouraged me to take it further.”

Which brings us to WineComply, her own business which is establishing BRC and other food safety compliance systems for wine companies throughout New Zealand. Her business degree is now paying off she says.

“I felt confident about setting up in this area (of the industry). I have been a winemaker so I understand the needs of the wineries I work with are different to those within other food industries.

And the wine business degree has been so helpful to me.”

As the saying goes, ask a busy person if you want to get something done.

And that is exactly what has happened with the Young Winemaker of the Year competition. Despite Sophie establishing her own business, she has

taken on the Chair of this first national winemaking competition. Along with Nick Entwistle, Hannah Burns and the team at Wine Marlborough, she has spearheaded the competition not only here in Marlborough, but also in Hawke’s Bay and Central Otago.

The reaction from winemakers under the age of 30 has been tremendous she says and fully justifies the need for such an event. Whilst she and other regional committee members are all eligible to take part in the competition, they instead have chosen to encourage others. With more than two dozen young people entering from the three regions, the finalists will be announced later this month. They will then compete for the National title at the Romeo Bragato conference in August.

If anything, Sophie’s short life has already come full circle. From a careers evening idea, she has gone on to be the person encouraging even more young people to improve their skills as winemakers.

WINEPRESS July 2015 | 25

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Mike Insley From China Welcome to the first in a series of articles from well-known viticulturist Mike Insley.The former Pernod Ricard national vineyards manager, is now based in Ningxia China.

China. As a country it seems to have invaded our consciousness and newsfeeds quietly over the last 10 years and then suddenly, boom, it’s in every business report that you read.

A 1.4 billion population can’t be ignored by a tiny trading nation such as New Zealand and it’s currently New Zealand’s second largest trading partner, having overtaken the US in 2008.

Somehow I’ve found myself embedded in this huge country’s growing wine industry and to date, eight weeks in, it’s been a fascinating journey.

And before anyone gets concerned, no, I’m not over here telling the “opposition” how to grow Sauvignon Blanc (not that it’s any secret as Step 1 is to plant your vineyard in Marlborough).

I have spotted some Sauvignon growing here though, and will be interested in following its development as the season progresses.

As this is the first of a series of

articles exploring the differences and similarities (if any!) of grape growing in a particular part of China, it’s worthwhile doing some scene-setting both from an industry/market point of view and from a region/location point of view.

There was a lot of press generated in April when the OIV published their latest Global Grape and Wine Industry report, with the story that China had overtaken France in planted vineyard area and now was second in the world, behind Italy.

“China has second largest wine growing area,” screamed ABC’s headline, “799,000 ha in production!”

Change “wine” to “vine” and the headline is correct. China has a huge grape growing industry but most of it is destined for the fresh fruit market and not used for winemaking. My estimate is, there’s something over 110,000 ha of wine grapes planted in China making

it number five or six in the world by planted area.

I’m based in Ningxia where the grapewine industry is currently the same size as New Zealand at 34,000 ha with a vision to grow that to close to 70,000 ha over the next 10 years. It’s the only State recognised wine region in China and besides Pernod Ricard, LVMH also have a grape-growing and winemaking operation here, as do other international but unknown (in New Zealand) players, for example Daysun from Thailand.

Like other major winegrowing regions (Napa, Bordeaux, Hawkes Bay), Ningxia straddles the 38th parallel however that’s about the only similarity that I’ve found so far. The province has the Chinese regions of Inner Mongolia to the North and Gansu to the West and and South, Shanxi to the East. Our grape growing area at Pernod Ricard Winemakers Helan Mountain sits at 1100 – 1200m in altitude on the broad Yinchuan Plain,

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just at the base of the Helan Mountains.

The Helan Mountains (Helanshan or Alashan if you’re using an old atlas) separates us from the true Gobi desert to the north and west, while we have an ample water supply originating from the Yellow River which runs through Ningxia.

Irrigation using Yellow River water has been practiced for over 1000 years – the Tang lai Canal which flows through the provincial capital of Yinchuan where we live is around 1400 years old.

The climate is harsh. I’m fortunate I arrived half way through the short, sharp spring and temperatures in midApril were already in the mid-high 20’s C. A big difference from March when night temperatures were still dropping to below -5C. The region has an average precipitation of 200mm compared to around 600mm for Marlborough and high sunshine hours of over 3,000 hrs p.a. (2400 hrs for Marlborough). A lot of that sunshine is in winter though, when temperatures can drop below -20 C. As the winegrape species Vitis Vinifera

Flood irrigating vineyards, mid-season in Ningxia, China

can die at temperatures below -15 C and with the cold also being compounded by extremely low humidity, local viticultural practice is based around ensuring the vines survive the long, harsh winter. We do this by burying the vines under what passes for soil in these parts (more on that in another article) from mid-November through until April.

Already I’ve noticed the speed of growth of the vines in this region. From uncovering the vines and standing them up again in the first week of April, we

hit budburst around the 15 -20 April and were at full bloom in Cabernet Sauvignon, our main variety, by the end of May. That’s around 45 days from budburst to flowering compared to the 67 days reported in VineFacts for Sauvignon Blanc on Brancott-Booker this last season. When they see the light of day after their winter burial, the vines really want to grow here. \ Look out for more from Mike in China in future issues of Winepress.

For Expert Viticultural Property Advice

ALEXANDER HAYWARD LTD Lex Thomson B.Vit & Oen. is available to assist the winegrower.

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Visit www.vitpractice.co.nz for details about our full range of viticulture services.

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28 | WINEPRESS July 2015

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NZW Export News – April 2015 Key Points • MAT April 2015 export value is $1.392 billion, up 6% on the previous year.

• MAT April 2015 exports are 202.6 m. litres, up 8% on the previous year; packaged exports are +1% for the period and other exports are up 25%.

• Average value MAT April 2015 is $6.81 per litre down 4% on the previous year; packaged export value is $8.22 per litre down 1% on the previous year.

NB: WECS, which is the source for volume data in this Report, moved to a different software system in October 2014. This has affected the data in this Report. Going forward the new software will deliver better alignment with the Statistics NZ value data as WECS data will now record the date of shipment from NZ, not the date of certification. Short term and unavoidably this means, in comparison to previous data,YTD and MAT March exports are understated by 3.6 m. litres, all of which is packaged product. In the Report reference to ‘adjusted WECS data’ means the data includes this 3.6 m. litres Total Export Volume & Value • MAT April 2015 total value of exports is $1.392 billion, up 6% on the previous year.

• YTD April 2015 total value of exports is $1.201 billion, up 6% on the previous year.

• Total value of April 2015 exports was $112.0 m. up 12% on April 2014.

• MAT April 2015 exports are 202.6 m. litres, up 8% (15.9 m. litres) on the previous year. Based on adjusted WECS data, exports are 206.2 m litres up 10% (19.5 m. litres).

• YTD April 2015 exports are 176.0 m. litres, up 9% (14.8 m. litres) on the previous year. Based on adjusted WECS data, exports are 179.6 m litres up 11% (18.4 m. litres).

• April 2015 exports were 14.9 m. litres up 19% (2.4 m. litres) on April 2014.

Export Value per Litre All wines April 2015 average value was $7.26 per litre, unchanged from April 2014.

YTD April 2015 average value is $6.67 per litre.

MAT April 2015 average price is $6.81 per litre, down 4% or $0.26 per litre on MAT April 2014.

Packaged wines • Excluding unpackaged wine from the data, the April 2015 average value was $8.08 per litre, up $0.11 per litre on April 2014.

• YTD April 2015 the average price is $8.16 per litre.

• MAT April 2015 the average price is $8.22 per litre, down $0.08 per litre (1%) on MAT April 2014.

• MAT April 2015 prices are up 4% to the UK, but are down 1% to USA, 3% to Australia, and 4% to Canada.

Export Volume by Country of Destination • In April, for the major markets, exports were up 27% to the USA, 12% to Australia, and 9% to the UK. Canada was up19% for the month, while performance of other markets was mixed, with the best performers being Singapore, Denmark and Netherlands.

• YTD April 2015 growth is led by Australia +11%, UK +10% and the USA +9%. Shipments to Canada are +8% on last year. Netherlands & Denmark are the other best performers.

• MAT April 2015 growth is led by the USA +10% with Australia and the UK +9%. Canada shipments are +7% for the year. Performance of other tracked markets is mixed with Denmark the strongest performer +47%.

Export Volume by Packaging Type • Exports of packaged wines MAT April 2015 are 133.6 m. litres up 1.4% (1.9 m. litres) on the previous year and are 65.9% of total export volume. Based on adjusted WECS data, exports are 137.2 m. litres up 4% (5.5 m. litres).

• MAT April 2015 packaged exports are led by the USA +13%.

• Exports of packaged wines YTD April 2015 are 112.5 m. litres, up 1% on the previous year. Based on adjusted WECS data, exports are 116.1 m litres up 4%.

• April 2015 packaged exports were 12.5 m. litres, up 16% on April 2014.

• Other (non-packaged) wine shipments MAT April 2015 are 69.0 m. litres up 25% (34.1% of export volume). Nonpackaged shipments growth is led by Australia (+67%).

• Non-packaged exports YTD April 2015 are 63.5 m. litres up 29% (14.2 m. litres) on the previous year.

• April 2015 non-packaged shipments were 2.5 m. litres, up 38% on April 2014.

Exports by Variety/Style • In April 2015 Sauvignon Blanc exports were 12.3 m. litres, up 17% from the previous year, accounting for 82.5% of export volume. Of the Sauvignon Blanc exported in April, 12.1 m litres was from Vintage 2014.

• Performance of other styles was positive in April with a number recording 50%+ growth.

• YTD April 2015 Sauvignon Blanc exports are 153.1 m. litres up 10% on the previous year. Performance of other styles is mixed with Pinot Gris the strongest performer.

• MAT April 2015, Sauvignon Blanc shipments are 175.0 m. litres up 9% from the previous year. Performance of other styles is mixed with Pinot Gris +21% the strongest performer.

• Production of Sauvignon Blanc in 2014 is estimated to have been 231.1 m. litres, 36% up on the previous year.

Shipments of vintage 2014 Sauvignon Blanc since release are 149.6 m. litres or 64.7% of estimated production – this is a lower share than at the same time after vintages 2010 - 2014.

WINEPRESS July 2015 | 29

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roundwood@mcalpines.co.nz 30 | WINEPRESS July 2015

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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 tessa.nicholson@me.com 26-28

JULY 12

Romeo Bragato Conference 2015 – Hastings National Young Viticulturist of the Year – Napier National Winemaker of the Year – Napier

Celebrate Bastille Day – Clos Henri Vineyard – Marlborough 14-16 Spiegelau International Wine Competition Judging – Marlborough 14-1 Winetech Australia 2015 – Adelaide 16 Auction of leftover Spiegelau Wine Competition wine – 6pm, Marlborough Convention Centre 23 Social Media Workshop with the Social Guy – MRC Theatre, 9am – 11am 24 Marlborough Young Viticulturist of the Year – Marlborough Research Centre – For more information contact Samantha Young – samantha@wine-marlborough.co.nz 29 Health & Safety Workshop with ACC’s Dan Mahoney – MRC Theatre, 10.30 – 12.30 30-Aug 2 The Food Show – ASB Showgrounds – Auckland

25-27

AUGUST PIC ROMEO BRAGATO

NOVEMBER

7 9 11

Spiegelau International Wine Competition Awards Dinner – Auckland Silver Secateurs Pruning Competition ANZ Workshop “How to deliver outstanding Customer Service” 9-12 Renwick Sports Centre.

RSVP to www.anz.co.nz/bizhub

25-27

SEPTEMBER 1 4-6: 8:

Entries open for Marlborough Wine Show The Food Show Wellington – Westpac Stadium Entries close for Marlborough Wine Show

OCTOBER 6-7 7 22

6 28

Judging Marlborough Wine Show Auction of leftover wine from Marlborough Wine Show – 6pm, Marlborough Convention Centre The Marlborough Wine Show Awards Dinner Blenheim

Wineworks Sauvignon Blanc Yacht Race Air New Zealand Wine Awards Dinner - Saxton Stadium, Nelson

FEBRUARY 2016 1-3

International Sauvignon Blanc Celebration 2016 Marlborough

THERE IS NO NEED TO HIBERNATE, COME TOGETHER AT HERZOG’S!

For the love of wine, our cosy Bistro offers soul food over the cold Winter months by the open fire.

Don’t forget about our monthly Wine Downs too, held on the third Thursday of the month.

Keep up to date with all things Herzog—our brand new website is now live!

HERZOG’S WINTER HOURS

BISTRO - WEDNNESDAY TO SUNDAY

LUNCH: 12pm - 3pm

DINNER: 6pm - late

CELLAR DOOR

MONDAY TO FRIDAY: 9-5pm SATURDAY & SUNDAY: 11-4pm

Hans Herzog Estate | 81 Jeffries Road | Blenheim |03 572 8770 | info@herzog.co.nz | www.herzog.co.nz

WINEPRESS July 2015 | 31

News From Home and Away Real Estate Update PGG Wrightson are providing Winepress with a monthly commentary on viticultural land sales and trends in the Marlborough region.

After the recent harvest there has been good interest in new development blocks with one 8 hectare block of note in Rapaura Road making in the vicinity of $190,000 per hectare- this is seen as an exceptional sale. Further strong interest in bare land in Tua Marina exists at levels in excess of $120,000/ha.

Production blocks of established Sauvignon Blanc grapes have been selling from anywhere between $100,000 to $180,000/ha depending on locality, yield and contract status.

Enquiry exists for all land suitable for viticulture from within Marlborough and from outside investors.

We see this trend continuing in the coming months with listings in short supply and continued strong enquiry especially from the corporate sector looking to secure land or grape supply.

Without doubt the outlook for viticultural land sales is still looking positive despite (or maybe because of) the reduced yields this harvest experienced in many areas.

North American Beckons After more than eight years of being an integral part of the Marlborough wine scene, MJ Loza is off to America.

The former GM of Accolade Wines in New Zealand will be taking on a similar role albeit a larger one, as GM Accolade Wines North America.

Being part of one of the world’s largest markets is something MJ is excited about, particularly with the growth of New Zealand wine in that market.

“Total New Zealand wine exports to the USA are up 8 percent in the 12 months ended March 2015 and up 5 percent to Canada,” he says. “So there are some wonderful opportunities for our wine over there.”

While the growth of the industry is something he is keen to see continue, he is under no illusions on how difficult the North American market can be.

“The biggest challenge I guess will be the massive learning curve I will be undertaking. It is an extremely complex market, with 52 sets of rules. Each state is different, and I will have to get my head around that.”

Decanter Wine Awards International Trophy – Small and Small Sylvia Reserve Sauvignon Blanc 2014 Trophy for New Zealand Red Rhone Varietal over £15 - Giesens Single Vineyard Selection Clayvin Syrah 2012.

This is a first for a Marlborough Syrah.

Gold Medals to the following: Stoneleigh Latitude Marlborough Sauvignon Blanc 2014 Craggy Range Single Vineyard Avery Sauvignon Blanc 2014 Sacred Hill Orange Label Sauvignon Blanc 2014 Stoneleigh Rapaura Series Sauvignon Blanc 2014 Peter Yealands Reserve Sauvignon Blanc 2014 San Fransico International Competition Best Sauvignon Blanc 2015 - Toi Toi Marlborough Sauvignon Blanc 2014 Trust Supports Industry The Cresswell Jackson New Zealand Wine Trust has awarded funding for two University of Otago projects, both designed to benefit the country’s wine industry.

The first was awarded to Associate Professor David J Burritt of the Department of Botany to undertake research concerning the process of extracting phenolics during the winemaking process.

The second successful application was from the Centre for Science Communication, to look into how the industry can better communicate the positive part that science plays in the creation of quality wines.

The Cresswell Jackson New Zealand Wine Trust was set up by the directors of Wine Competition Ltd to receive proceeds from auctioning unopened bottles of wine not required during the judging of the company’s two wine shows – the Spiegelau International Wine Competition and the Marlborough Wine Show.

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

36 | WINEPRESS July 2015

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