Winepress - June 2021

Winepress THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 318 / JUNE 2021

#SAUV BLANC

PRUNING INNOVATIONS

VINEYARD AGRITECH

WINTER GRAZING

Photo: Jim Tannock

wine-marlborough.co.nz

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REGULARS

FEATURES

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6 22 24 26 28

Editorial - Sophie Preece

From The Board Nick Entwistle Tasman Crop Met Report Rob Agnew Generation Y-ine Anirudh Inasu

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10 Pruning Field Day

Biosecurity Watch Jim Herdman Industry News Wine Happenings

Cover: Primary ITO training advisor Tom van der Burgh and trainee Joshua Anderson at Mount Base Vineyard.

Photo by Jim Tannock. Page 16

#sauvblancday Wine Marlborough partnered with Feast Marlborough for the 12th International Sauvignon Blanc Day on May 7, delivering a #sauvblancday lounge at the Bayleys Friday Night Feast.

Laying excessive canes for bigger yields can result in unbalanced vines, viticulturist Jeff Sinnott told attendees at the Marlborough Pruning Day. “It’s about finding a balance between what the vineyard is capable of and what the winery wants.”

18 Vineyard Agritech

The New Zealand wine industry has typically relied on offshore technology or modified innovations from industries like dairy, says Simon Yarrow of Callaghan Innovation. “Now we have some fantastic examples of locally developed solutions in the wine industry.”

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Winepress June 2021 / 1

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General Manager: Marcus Pickens 03 577 9299 or 021 831 820 marcus@winemarlborough.nz Editor: Sophie Preece 027 308 4455 sophie@sophiepreece.co.nz Advertising and Subscriptions: Sarah Linklater 021 704 733 sarah@winemarlborough.nz Wine Marlborough Board: Anna Laugesen Anna.laugesen@xtra.co.nz Ben Ensor ben@mcdonaldtextiles.co.nz Beth Forrest Beth@forrest.co.nz Callum Linklater callum@csviticulture.co.nz Gus Altschwager gus@akwines.net Jamie Marfell Jamie.Marfell@pernod-ricard.com Kirsty Harkness kirsty@mountbase.co.nz Nick Entwistle nick@wairauriverwines.com Tom Trolove (Chair) tom.trolove@framingham.co.nz Tracy Johnston Tracy@dayvinleigh.co.nz Designed by: Blenheim Print Ltd 03 578 1322

From the Editor WITH MORE than 32,000 hectares of vines on one hand and serious labour supply constraints on the other, there are bound to be plenty of innovative pruning solutions at play in Marlborough this winter. Some will be those canvassed at the Marlborough Pruning Field Day last month, including extending the pruning season, adopting mechanical methods and perhaps moving to long spur pruning, where practical.

But there are likely other solutions being adopted by growers stymied by border closures and a shortage of seasonal workers, including industry collaborations that ensure vines get the best preparation possible for their next

“If you have a story to tell about how you’re getting through tough times with practical pivots and shared solutions, please get in touch.” growing season, and opportunities to get more Kiwis into the wine workforce. I’d love to hear about some of those innovations, whether already rolled out or still in the planning stages, so Winepress can celebrate the collegial attitude that has so often helped the region’s wine industry jump hurdles of adversity.

Meanwhile, technology is coming to the fore as a real and present opportunity to ease labour pressures while increasing efficiencies and reducing wine’s environmental footprint. Last month’s Callaghan Innovation Agritech Connector event in Blenheim - showcasing the likes of Pernod Ricard’s autonomous vineyard tractor ‘Oxin’ – drew industry members, tech companies and “enablers”, who are working together to work smarter.

Covid-19 has forced the wine industry – like many others – to look at its business through a new lens, and work out new ways of doing things. Some of those adaptions – including technology adoption - will have long-term benefits that few predicted when a pandemic closed our borders.

If you have a story to tell about how you’re getting through tough times with practical pivots and shared solutions, please do get in touch.

Ngā Mihi

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.

This document is printed on an environmentally responsible paper, produced using elemental chlorine free (EFC), third party pulp from responsible sources, manufactured under the strict ISO 14001 Environmental Management System and is 100% Recyclable.

SOPHIE PREECE

Winepress June 2021 / 3

PROTECT

From the Board NICK ENTWISTLE

IT IS a somewhat surreal feeling to have finished blending this early in the year, and to be discussing the very real prospect of having an empty cellar in the not-toodistant future. Such is life when an early start to picking combines with low yields, outstanding wine quality, and a continued high demand for Marlborough wines in market.

All indications are that this demand will only continue, as buyers clamber to secure volume, and sales teams are forced to make some hard calls about who gets what, how much of it, and at what price. Most wineries I have spoken

And although our second vintage under pandemic conditions felt somewhat easier and less stressful than the first, the far-reaching impacts on how we live and do business cannot be ignored. Closed borders have highlighted the risk of a heavy reliance on temporary overseas labour, and if the indications from central Government are anything to go by, access to overseas workers will continue

“The low yielding vintage may be causing some shortterm pain, but ultimately, we will overcome this challenge as we always do.” to talk of a continued trend towards premiumisation, as larger volume bulk blends into low margin markets are eschewed in favour of higher priced bottled products for longstanding customers with strong relationships.

Looking back to 2019, when much of the talk about premiumisation began to gain momentum, there was no way of knowing that we would soon be thrust into the throes of the largest global pandemic in recent history. But from adversity comes creativity and innovation, and I am extremely proud of the way in which both our country and industry has tackled some extremely difficult challenges during this time.

4 / Winepress June 2021

to become increasingly difficult and unaffordable.

But it is not all doom and gloom. The predicted impact that closed borders would have on accelerating innovation and investment in new technologies locally is starting to be realised, with several exciting projects underway across the region.

The University of Auckland’s Centre for Automation and Robotic Engineering Science (CARES) recently released information about a virtual reality (VR) vine pruning tool it has developed, that has the potential to revolutionise the way in which we train and assess pruning staff. VR has the advantage over traditional in-field training due to the

GROW

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ability for multiple trainees to be provided with instruction and feedback remotely, whilst reducing the potential risks associated with incorrect cuts that can have a significant and lasting impact on vine health and yield.

Similarly, the recent demonstrations of self-driving tractor technology developed locally by Smart Machine and Pernod Ricard paint a clear picture of the opportunities that exist to automate many of the most time-consuming vineyard machinery tasks, such as mowing and leaf plucking. This will allow businesses to free up staff for more productive tasks and opens the door for new roles within viticulture that did not previously exist, helping attract new talent and expertise into the industry.

Wineries too have been investing heavily in new technologies, with several companies turning to complex algorithms and artificial intelligence (AI) to help streamline harvest scheduling and fruit receival. The use of AI is being increasingly integrated into fruit processing equipment, with options now available that facilitate automated communication and smart decision making between receival bin, press, continuous flotation unit and high solids crossflow, all of which can help reduce the reliance on experienced staff whilst reducing the risk of downtime and mistakes caused by human error.

The use of smart tank technology, much of which was developed following the Kaikōura earthquake, has also continued to be integrated into new tanks for expansions across the valley. Moving beyond the initial aim of reducing the need for catwalks by automatically calculating tank volumes, it has evolved to now provide meaningful real time data on fermentation kinetics, replacing much of the work associated with traditional labour-intensive laboratory sampling.

These technologies are just the tip of the iceberg of what will be developed in the future and will play a large role in helping us achieve the predicted future growth of our vineyard area in the coming years. Technology, however, can only be as good as those who develop and operate it, so it is imperative that we continue to support and grow a highly skilled and experienced workforce who will ensure premiumisation remains central to our industry’s goals.

The low yielding vintage may be causing some shortterm pain, but ultimately, we will overcome this challenge as we always do, and continue to forge ahead on our way to becoming the world’s greatest wine region.

Winepress June 2021 / 5

18/03/21 2:51 PM

PROTECT

MET REPORT Table 1: Blenheim Weather Data – May 2021

May May 2021

2021 compared

to LTA GDD’s for: Month - Max/Min¹ 53.4 89% Month – Mean² 68.9 95% Growing Degree Days Total July 20 to May 21-Max/Min 1474.5 105% July 20 to May 21 - Mean 1509.4 104% Mean Maximum (°C) 16.3 -0.3°C Mean Minimum (°C) 6.0 +0.2°C Mean Temp (°C) 11.2 = Ground Frosts (<= -1.0°C) 9 3.6 more Air Frosts (<0.0°C) 0 1.3 less Sunshine hours 162.7 92% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2021 1154.9 106% Rainfall (mm) 88.2 151% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2021 205.8 86% Evapotranspiration – mm 45.4 99% Avg. Daily Windrun (km) 203.8 95% 9am mean soil temp – 10cm 9.9 +1.1°C 9am mean soil temp – 30cm 11.7 +0.4°C

Temperature May LTA

Period of LTA

May 2020

59.9 72.9

(1996-2020) (1996-2020)

47.6 60.5

1403.8 1449.2 16.6 5.8 11.2 5.43 1.32 176.6 114.7 214.1 1092.2 58.6 13.5 182.6 240.0 45.7 215.1 8.8 11.3

(1996-2020) (1996-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) 1969 2015 (1986-2020) (1986-2020) 1936 1948 (1986-2020) (1996-2020) (1996-2020) (1986-2020) (1986-2020)

1421.6 1484.0 16.5 5.4 10.9 6 0 187.5

1170.8 81.6

125.8 45.8 159.5 7.9 10.9

The mean temperature for May 2021 of 11.2°C was equal to the long-term average (LTA) for May (1986-2020).

This was warmer than May 2020 with a mean of 10.9°C, but considerably cooler than May 2019 which recorded a mean of 12.85°C, the second warmest May on record (1932-2021). The first two weeks of May 2021 recorded well above average temperatures and it appeared as if May was on track to match the very warm temperatures in May 2019. However, the third and fourth weeks of the month were much cooler than the first two weeks and they dragged the overall mean for the month down; e.g. the second week of May with a mean temperature of 13.3°C (+2.1°C) was 4.8°C warmer than the mean temperature of 8.5°C (-2.7°C) in the fourth week of May. Differences in weather station temperature profiles

Figures 1 and 2 are included in order to highlight the differences in the temperature profiles at weather stations in the lower and upper Wairau and Awatere Valleys for the 12-months ¹GDD’s Max/Min are calculated from absolute daily maximum and minimum May 2020 to April 2021. temperatures Figure 1 compares the average ²GDD’s Mean are calculated from average hourly temperatures monthly maximum, mean and May 2021 was a month of two distinct halves. The first half was warm and minimum temperatures for two relatively dry. The second half was cold and wet. weather stations in the Wairau Table 2: Weekly temperatures, rainfall and sunshine during May 2021

Mean Max Mean Min Mean Ground Rainfall Sunshine Wind-run Valley. The Blenheim station is at the Grovetown Park campus of the

(°C) (°C) (°C) Frosts (mm) (hours) (km) Marlborough Research Centre which 1st - 7th 18.5 (+1.9) 5.6 (-0.2) 12.1 (+0.9) 3 0.0 61.6 196.3 is 6.5 km from the coast and 5 m 8th - 14th 17.7 (+1.1) 9.0 (+3.2) 13.3 (+2.1) 0 8.0 26.9 202.3 above sea level (ASL). The Upper 15th - 21st 16.8 (+0.2) 5.8 (=) 11.3 (+0.1) 2 36.2 43.7 256.4 Wairau station is on the Matua River Terrace vineyard (11.5 km past 22nd - 28th 13.6 (-3.0) 3.4 (-2.4) 8.5 (-2.7) 4 25.2 29.5 188.4 Wairau Valley township) on SH63 29th – 31st (3 days) 13.3 (-3.3) 6.7 (+0.9) 10.0 (-1.2) 0 18.8 1.0 138.3 which is 68.5 km from the coast

and 250 m ASL. The most notable 1 – 31 May 2021 16.3 6.0 11.2 9 88.2 162.7 203.8 feature of Figure 1 is the much lower monthly minimum temperatures that

(-0.3°C ) (+0.2°C) (= LTA) +3.6 (151%) (92%) 95% were recorded at the Upper Wairau LTA 1986-2020 16.6 5.8 11.2 5.4 58.6 176.6 215.1 station compared to Blenheim; from 6 / Winepress June 2021

Figure 1: Temperature comparison for the lower and upper Wairau Valley: 12 months May 2020 to April 2021

1.5°C lower in August 2020 to 2.9°C lower in February 2021. However, the maximum monthly temperature at the Upper Wairau station was a lot warmer from December 2020 to March 2021. The mean temperature at the Upper Wairau station was cooler than Blenheim from May to November 2020 and then close to the Blenheim mean from December 2020 to March 2021.

Blenheim recorded 9 ground frosts and zero air frosts in May 2021. This is the highest number of ground frosts since May 2011, when 11 ground frosts were recorded. May 2021 recorded three more ground frosts than May 2020. However, the ground frosts in May 2021 were not as cold as those in May 2020. The average ground frost temperature in May 2021 was -1.3°C, compared to an average ground frost temperature of -2.1°C in May 2020. The coldest ground frost of -1.9°C was recorded on the morning of 27 May 2021 and the coldest air minimum temperature of +0.3°C was also recorded on 27 May.

Figure 2 compares the average monthly maximum, mean and minimum temperatures for two weather stations in the Awatere Valley.

The Seaview station is on the Pernod Ricard Awatere Terraces vineyard and is 2.7 km from the coast and 39 m ASL. The Upper Awatere station is on the Tohu vineyard at the top end of Marama Road which is 25 km from the coast and 234 m ASL. In this case Upper Awatere is referring to a point close to the upper end of vineyard expansion in the Awatere Valley. The most notable feature of Figure 2 is the much lower monthly minimum temperatures that were recorded at the Upper Awatere station compared to the Seaview station; from 0.4°C lower in February 2021 to 2.5°C lower in July 2020. However, the maximum monthly temperature at the Upper Awatere station was warmer from January to April 2021. The mean temperature at the Upper Awatere station was cooler than at Seaview from May to December 2020 and then close to the Seaview mean from January to March 2021.

Wind-Run

Soil Moisture

Figure 2: Temperature comparison for the lower and upper Awatere Valley: 12 months May 2020 to April 2021

Frosts

May 2021 recorded average daily wind run of 203.8 km; slightly lower than the long-term average of 215.1 km (1996-2020).

Sunshine Blenheim recorded 162.7 hours sunshine in May 2021, 92% of the LTA. This is the lowest sunshine total since May 2011, which recorded 161.8 hours. Blenheim has recorded 1154.9 hours sunshine for the five months January to May 2021; 106% of the LTA. Rainfall The May 2021 rainfall total for Blenheim of 88.2 mm was 151% of the LTA. However, the rainfall was largely received in the second half of May. The first 15 days of May only recorded 8.0 mm rain. The 16 days from 16 to 31 May recorded 80.2 mm rain. Total rainfall for the five months January to May 2021 was 205.8 mm; 86% of the LTA. At the end of April the rainfall deficit for the first 4-months of 2021 was 63.7 mm. With the above average rainfall in May 2021 the rainfall deficit for the first 5-months of 2021 was reduced to 34.2 mm.

Shallow soil moisture (5-35 cm depth) was 26.9% on 1 May. It dropped to 24.7% by 14 May. However, with the high rainfall on the 16th and again from the 28th to the 31st, shallow soil moisture rose steadily. On 31 May the shallow soil moisture was 39.0%, slightly above field capacity; i.e. water would have been draining through the topsoil and helping to recharge the soil moisture lower down in the soil profile.

Phenology summary for four monitored sub-regional Sauvignon blanc vineyards in 2020-21

Winepress June 2021 / 7

Table 3: Phenology dates for the 2020-21 season for four Marlborough Sauvignon blanc sub-regional vineyards compared to the long-term average dates (2-cane pruned vines)

50% 50% 8°Brix 21.5°Brix

Budburst Flowering Upper Brancott 26 Sep 2020 4 Dec 2020 4 Feb 2021 11 Mar 2021 LTA 8 October 11 December 13 February 26 March Central Rapaura 26 Sep 2020 1 Dec 2020 1 Feb 2021 9 Mar 2021 LTA 4 October 7 December 11 February 26 March Western Wairau 28 Sep 2020 4 Dec 2020 6 Feb 2021 15 Mar 2021 LTA 7 October 10 December 13 February 28 March Seaview Awatere 27 Sep 2020 6 Dec 2020 5 Feb 2021 18 Mar 2021 LTA 3 October 13 December 18 February 2 April LTA – Long-term average for the 16 seasons from 2004-05 to 2019-20 Table 3 details the phenology dates at the four Sauvignon blanc vineyards that are monitored as part of the New Zealand Winegrowers VineFacts project. The long-term average dates for each phenological stage are provided as a comparison.

The 2020-21 season was very early with most of the phenological stages being earlier than in almost all previous 16 seasons from 2004-05 to 2019-20.

Yield component summary for four monitored sub-regional Sauvignon blanc vineyards in 2020-21 Table 4: Yield components for the 2020-21 season for four Marlborough Sauvignon blanc sub-regional vineyards compared to the long-term average (2-cane pruned vines)

Bunch No. Berry No. Average Average Yield per

Per vine per bunch Berrry Wt. (g) Bunch wt. (g) Vine (kg) Upper Brancott 42.3 101% 49.7 72% 1.73 88% 86.0 64% 3.64 62% LTA 42.0 68.6 1.96 134.1 5.83 Central Rapaura 47.6 116% 44.7 72% 1.92 94 % 85.9 67% 4.09 78% LTA 41.1 62.0 2.05 127.4 5.23 Western Wairau 50.9 126% 53.5 83% 1.85 91% 99.0 76% 5.04 93% LTA 41.3 64.3 2.02 131.1 5.40 Seaview Awatere NA 41.3 68% 1.82 92% 75.2 62% NA LTA 34.6 61.0 1.98 120.7 4.21 LTA – Long-term average for the 16 seasons from 2004-05 to 2019-20 % - is the proportion of each individual yield component in 2020-21 compared to the long-term average.

NA - Seaview. Unfortunately the buds were badly chewed by native Wetas at budburst so we are unable to report the bunch number per vine and overall yield in 2021.

Table 4 details the yield components at the same four vineyards as for the phenology data in table 3. The first important point to note is that bunch number per vine at harvest in 2021 at the monitored vineyards was above average. The lower yields at harvest in 2021 at these vineyards were due to much lower berry number per bunch and lower average berry weight.

Rob Agnew Plant & Food Research / Marlborough Research Centre

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CELEBRATE

Sauv Blanc A Feast for Sauvignon Blanc lovers WINE MARLBOROUGH partnered with Feast Marlborough for the 12th International Sauvignon Blanc Day on May 7, delivering a #sauvblancday lounge at the Bayleys Friday Night Feast.

Wine Marlborough events manager Loren Coffey says the lounge served gold medal winning Sauvignon Blancs from the Marlborough Wine Show 2020, sponsored by QuayConnect, amid the bustling festivities of Feast. “It was great to celebrate #sauvblancday and our world renowned variety within the Marlborough community, pouring some of Marlborough’s excellent Sauvignon Blancs,” she says. “All profits from the #sauvblancdaylounge went back into the community via the Feast Marlborough charitable trust, so we can further support the important work they are doing to tell the Marlborough food story, as it complements our work on the wine story.”

Feast Marlborough founding chair Fiona Fenwick says Friday Night Feast was a “fantastic platform” to showcase Marlborough Sauvignon Blanc, alongside the region’s food producers and chefs. “It was busy and bustling and Marlborough just turned out in force,” she says. There was “inspirational collaboration” between the wineries involved and the chefs and producers they paired with.

They were all about “making the most of the wine”, Fiona adds, noting Fromm and Churton’s “delightful retro caravan with twinkly lights” and Two Rivers’ “absolutely beautiful Rosé cart”. Wither Hills paired delicious delicacies with Premium Game while Catalina Sounds collaborated with Karaka Cuisine to produce the ‘Marlborough on a Plate Challenge’ winner, she says. “We were absolutely delighted with this fantastic Marlborough produce showcase event.”

Wine Marlborough general manager Marcus Pickens says it was fantastic to partner with Feast Marlborough and bring #sauvblancday to the attention of locals. “And it was a great opportunity to celebrate with the community and showcase the gold medal winning Sauvignon Blancs from the 2020 Marlborough Wine Show.”

Bayleys Feast Marlborough and the Wine Marlborough Sauvignon Blanc Lounge. Photos by Richard Briggs

Global Glory New Zealand Sauvignon Blanc was also a hit on the global stage, with New Zealand Winegrowers targeting lifestyle social media influencers across New Zealand, United States, Canada and the United Kingdom, who were all invited to ’Pour yourself a glass of New Zealand’. Engagement with 35 influencers, who were each sent two to three bottles of New Zealand Sauvignon Blanc, resulted in 249 stories, reels and posts on Instagram, with a reach of 2,127,600.

Meanwhile wine media, trade, lifestyle and wine tourism publications were also invited to pour a glass of New Zealand, with a global reach of 50,725,398, and coverage in the US, UK, Canada, Australia and New Zealand worth NZ$846,156 in equivalent advertising value. New Zealand Sauvignon Blanc was celebrated in online tastings, in-store displays, winemaker interviews, podcasts and other platforms all around the world. The day also saw New Zealand wine companies download the New Zealand Winegrowers toolkit for social media posts, resulting in 220,530 impressions, 11,368 engagements and 1,817 link clicks.

Winepress June 2021 / 9

GROW

Vigour vs Capacity

Jeff Sinnott

Seeking vine balance SOPHIE PREECE

LAYING EXCESSIVE canes for bigger yields can result in unbalanced vines and compromised crops, says viticulturist Jeff Sinnott. “It’s about finding a balance between what the vineyard is capable of and what the winery wants,” says the national technical viticulturist for Constellation Brands New Zealand.

Jeff spoke to attendees at last month’s Marlborough Pruning Field Day, focussing on the principles of pruning and the design of a balanced vine. “I was basically reiterating that it is the first point in a vineyard season where we can regulate crop load,” says Jeff. “The second element is determining the vine architecture and how it is going to look for the following season.”

That journey begins with an understanding of the previous flowering, and how it impacts not just the subsequent crop, but the potential fruitfulness of the following year as well, says Jeff. “This vine has an 18 month fertility cycle, so you are managing two crops at once. That is fundamental because if you don’t get that, you don’t understand pruning.”

Marlborough’s 2020 flowering season suffered from cold conditions and low fertility, referring to a flower’s ability to produce seeds, says Jeff. “That affected the 2021 crop, but the secondary effect of that inclement weather is the fruitfulness for the following season.”

Constellation’s own assessment of the temperatures, based on work done by scientists at Plant & Food Research, suggests (“a bit speculatively”) that the vines’ fruitfulness is likely to be below long-term average for the 2022 harvest, says Jeff. That could see growers pruning with more wood, because the temptation is to lay down more than they need.

“But the long-term consequence of too many buds is you will suppress fruitfulness because of excessive shading”, he says, emphasising that the vine’s balance is integral to its success.

Jeff spoke to the field day guests about the ideal architecture of a vine, with the best cane placement for fruitfulness, while considering the need for an open vine, exposed to light. “There are subtleties within that that some people wouldn’t quite be cognisant of,” he says. “That’s more to do with the way the plant intercepts light in the renewal zone and the way plants can maintain fruitfulness.”

10 / Winepress June 2021

“It is the first point in a vineyard season where we can regulate crop load.”

Jeff Sinnott Balanced pruning is about the number of buds and potential fruitfulness weighed against the vigour of the vineyard, he says, talking of scoring vines on both vigour and capacity. “The first is growth rate and the second is vine size.”

A young vineyard tends to have high vigour and low capacity, whereas an older vine, perhaps with vigour tempered by trunk disease or other age-related issues, tends toward low vigour and high capacity.

Vigour scoring requires growers and viticulturists to measure cane vigour and capacity in the vineyard in order to give them a score that indicates potential bud numbers on that plant. “With enough replicates we will end up with a pruning score for the vineyard.” It’s about “hybridising” two principles, with the yield target suggesting they might need 38 buds, for example, and the vigour score bringing it down to 32, he says. “The compromise may be 35 buds.”

Pruners also need to consider internode length, as shoots with close internodes will develop a dense, tightly packed canopy if all the buds burst. “These can lead to excessively shaded canopies that can increase disease risk and cause shading which in turn suppresses fruitfulness the following year,” says Jeff. “Conversely, if the internodes are too long then canes can overlap to get bud numbers, causing clumping and a nasty surprise after wet weather.”

There’s little point in putting the buds on the wire if that plant cannot sustain their growth throughout the season, he adds. “So, at the end of the day growers must be careful to balance their yield expectations with their land capability.”

GROW

Rounding up the research The Marlborough Pruning Field Day drew 130 people to participate in four modules led by viticulture experts. The event, facilitated by Wine Marlborough and the Bragato Research Institute (BRI), and held at Matador Estate, began with a wrap of relevant research by BRI viticulture extension and research manager Len Ibbotson. Much of that research has been summarised by the BRI in pruning fact sheets, looking at the opportunities and challenges of labour saving initiatives, including long spur pruning (see page 14), mechanical pruning (see page 12) and pruning early and late in the season.

Len advised growers concerned about labour supply to widen their pruning window, by starting earlier and finishing later, but to consider rotating blocks for early starts, so the same vines are not consistently pruned early.

“And leave frost prone blocks as late as possible.”

He says growers at the event have commented that it was beneficial to get a summary of the potential benefits of spur pruning in a tight labour situation, and then to hear from viticulturist Mark Allen at one of the four modules, demonstrating the method. “What I am hearing is that there are people sitting on the fence who would absolutely consider it in a situation where they cannot get through their cane pruning,” says Len.

“It comes down to bud numbers and whether you can achieve your target.”

Len Ibbotson

Photo by Jim Tannock

But while spur pruning seems a viable option for some sites “and some people are certainly having success with it”, there is not enough information available to give all growers confidence, because of the variability in vigour around the region, he says. “It comes down to bud numbers and whether you can achieve your target.” He is encouraging growers to keep the alternative pruning method in mind, and to consider running trials to check their bud numbers, compared to a cane system.

Len is in the process of building a project to address some of the gaps in research available, to ensure there is enough objective science around how spur pruning works for Marlborough Sauvignon Blanc.

His summation to growers at the pruning day was to start as early as possible and mechanise as much as possible, to get through the lean labour year with vines pruned and ready for the next season. He also reminded growers about the importance of good pruning and wound protection. “People need to remember we are in this for the long haul.”

SAUVIGNON BLANC GROWERS WANTED Babich Wines Ltd is a family owned company that is celebrating 106 years of winemaking this year. We have a modern winery and company vineyards in Marlborough. We are currently looking for Sauvignon Blanc growers for next vintage and subsequent years. Contact David Babich: david@babichwines.co.nz

Winepress June 2021 / 11

EDUCATE

Cutting Edge

Marcus Wickham

Turning to mechanical means SOPHIE PREECE

ADVERSITY BREEDS innovation, says the co-developer of a mechanical pruner forged in 2008, as labour shortages threatened the industry. “We were staring down the barrel of not getting vineyards pruned,” says Marcus Wickham 13 years on, as labour shortages once again bite.

KLIMA was established by Marcus and fellow Kiwi viticulturist Nigel George, who were both working on Marlborough and Waipara vineyards challenged by labour shortages. It is now sold across Europe, North America, Canada and Australia, as well as New Zealand, where superior vineyard trellising – built on traditional Kiwi farming practices – makes it the easiest place in the world to roll out good mechanisation, says Marcus.

Last month he and Craig Sheridan of Sheridan Contracting led a module at the Marlborough Pruning Field Day, held at Matador Estate, to talk attendees through the opportunities of mechanical pruning, including KLIMA and barrel pruning, as well as associated costs and wound protection considerations.

Marcus says when KLIMA was first released as a mechanical alternative to manual stripping of grapevines, it was rapidly picked up by Marlborough growers panicked by the shortage of labour. The first prototype was a basic system, with a chain at the front of a tractor that lifted the wires, leaving “perfectly stripped vines behind”, says Marcus.

But the past 13 years have seen continued development, with KLIMA Generation 2 machines now the” global standard”, and added tools, including self-releasing KLIMA clips for vineyard posts that release the wires in front of the machine. The technology has changed the face of pruning for countless growers around the world, says Marcus.

These days new vineyards tend to be developed with KLIMA mechanical pruning in mind, while older vineyards can be retrofitted to enable mechanisation, he says. But despite the surge of early adopters, there are still plenty of people who consider mechanical pruning risky, he adds.

That reluctance, combined with a drop in the price of pruning after KLIMA’s first release – due partly to labour availability through the Recognised Seasonal Employer (RSE) scheme – slowed uptake of mechanical intervention, he says.

But, just as 2007’s labour crisis drove many to adapt, 12 / Winepress June 2021

so too is the tight labour market created by Covid-19 border closures, boosting interest in the KLIMA and other mechanised options, says Marcus. “There has definitely been a big uptick in KLIMA machine sales.”

Marcus notes that when he left university in 2001, “mechanised leaf plucking was still pretty ‘out there’ and machine harvesting was still looked at sideways”.

Now, virtually no-one hand plucks or hand harvests in Marlborough. He believes mechanised pruning is following suit, with the early adopters leading the way, and the more reluctant coming on board as labour costs spiral.

BRI Fact Sheet The Bragato Research Institute covers mechanical pruning in a fact sheet released this year. The information says growers looking at mechanical pruning should ensure wire management and other trellising requirements have been considered.

In relation to KLIMA mechanised stripping and mulching of canes, it says: • KLIMA eliminates the need for majority of manual stripping • Spurs need to be cut before mechanical pruning takes place • Fruiting wires need to be on the same side of the trellis as the fruiting wire • Ensure foliage/lifting wires and the fruiting wires can be freely released from clips or manually remove wires from clips prior to the KLIMA pass • KLIMA is a definite option for blocks this winter that already have fruiting wires on the same side and/or KLIMA clips in place • There are a limited number of machines and operators, so book early • There are some cost and labour required for conversion.

In terms of barrel pruning – pre-pruning to either fully or partially remove the existing canopy – the fact sheet notes: • Wires can be left in place • Reduced requirement for manual stripping • Existing shoots can either be fully removed to a height acceptable for spur pruning or topped to facilitate manual or mechanical stripping ahead of cane pruning.

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nmit.ac.nz/winegrowers-hub Winepress June 2021 / 13

GROW

Spur vs Cane Spurring on pruning discussions SOPHIE PREECE Mark Allen at the field day

BRUCE FORLONG has long been convinced that spur pruning is the right method for his upper Wairau Valley vineyards, resulting in good yields at 65% of the cost of three cane pruning.

But cropping at 20.9 tonnes per hectare on 2.2 metre rows at Shalev Estate this harvest, despite a severe November frost and low yields reported across most of the province, has certainly boosted his confidence. “I think it’s a classic poster block for the method,” says Bruce, explaining that the fruit was well spread out, ripe, balanced and clean.

“It is almost unheard of in the upper Wairau to get anything over 17 tonnes per hectare.”

Bruce assisted viticultural consultant Mark Allen at the Wine Marlborough Pruning Field Day last month, in a module on the advantages of long spur pruning with wide spatial gaps. The module looked at that specific technique of spur pruning, and the ability to return to cane pruning after labour shortages were resolved, if necessary. But Mark emphasised that it is not a quick fix to reduce labour. “It needs to be more than a short period; you don’t get the full advantages until the second year.”

Mark has been working with spur pruning trials for more than a decade, and began with the assumption that the method was not suitable for Sauvignon Blanc, following first-hand experience in Hawke’s Bay. But adjusting to long

spur pruning with wide spatial gaps made all the difference, he says. “I have vines that have been in long spur pruning for 12 years now… By changing the technique, it is opening up all sorts of potential, such as artificial intelligenceassisted robotic pruning.”

Bruce began spur pruning at Tirosh Estate five years ago and was guided by Mark on the method and its cost advantage compared to Vertical Shoot Positioning (VSP), which is the most common method in Marlborough.

Labour was not a pressing issue at that time, but Bruce was compelled by the reduced cost, as well as potentially determining the yields more accurately. “Some years when we had extremely good crops we had to do a lot of fruit thinning. To me that was just a waste of effort and a lot of cost for nothing.”

He knew spur pruning could “comfortably” produce 14 to 15 tonnes per hectare, so began with 1ha of Sauvignon Blanc. He was impressed by the results and the next year moved 90ha of the vineyard to spur pruning, leaving 30ha as a control block of cane pruned vines, “and every year it has outperformed the three cane VSP”, he says.

The cost of the spur pruning is around 65% of the three cane VSP, which doesn’t include the reduced cost of not requiring fruit thinning, he says. Viticulturist Clinton McDonald says the spur pruning gives the fruiting zone

BRI Fact Sheet The Bragato Research Institute Pruning Fact Sheet, updated this year, looks at the pros and cons of converting from cane to spur pruning. In terms of yield, it says the total number of buds retained and bud fruitfulness are the two main factors that will influence yield following a change in pruning type. “Spur pruning results in the retention of less fruitful buds from the lower part of shoots which is why long four to five bud spurs are selected when targeting higher yields.”

If growers can spur prune a vine and retain the same or a slightly higher number of buds compared to its cane pruned equivalent, then similar or higher yields can be achieved in the first season following conversion, according to research. “For spur pruning or cane pruning, where a lower number of buds are retained, then yields will drop in the first year but may climb in subsequent seasons.”

The fact sheet says spur selection and placement is as important to consider as cane selection and placement, with thin and weak spurs or canes producing less bunches and possibly delaying ripening, while retaining too many spurs can result in over-crowding and an increased risk of disease. “Consider testing alternative pruning methods on a few vines to compare bud numbers before converting the rest of the block,” it says.

14 / Winepress June 2021

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a wider area, ensuring less clumping and better spray coverage on bunches. “Traditionally, they say the bunches are generally smaller, but in the season we have just been through, we had some huge bunches in the spur pruned blocks.”

Clinton McDonald at Tirosh Estate

However, Clinton echoes Mark in saying it is important growers plan ahead by a year, so that the final VSP pruning enables buds on canes on the bottom fruiting wire to butt up. “You need the wire to be full, so you can spread your spurs out evenly on the vine, the bay and the whole row.”

Research being highlighted by the Bragato Research Institute in its recently revised pruning fact sheets (see sidebox) notes that it is possible to spur prune after bud burst, which is risky in cane pruning. However, Clinton says they have generally been “easily done” before bud burst.

“We have found the spur pruning shoots away a lot quicker in spring and it takes a while for the VSP block to catch up, and by November and December, they even out.”

He warns that spur pruning can result in a denser and wider canopy, and it is essential pruners select the vertical spurs. “Another important thing is if you are putting in a new block, that you plan for spur at the start,” as it can negate issues at the vine head and ensure the vines never need the big cuts that can result in trunk disease, he says.

“So, the longevity of the vines should be a lot higher.”

Mark says there has not been a lot of uptake of spur pruning but the field day “undoubtedly” influenced some growers and viticulturists, and he received several queries in the weeks after. “All of a sudden people are starting to think about it.”

Winepress June 2021 / 15

EDUCATE

Pruning Precis VINEYARD PRUNING offers “real life pathways”, says Primary ITO training adviser Tom van der Burgh, whose own career spans 21 years in vineyard management in Marlborough. “There are heaps of opportunities and many directions you can go to.”

Tom – who works in viticulture, production horticulture and apiculture training – was one of the training advisers involved in a Pruning Tasting Day in Marlborough on June 4, along with Jimmy Crockett who is now Primary ITO’s sector adviser. The event delved into the techniques and tools of pruning, as well as trellising infrastructure and viticulture terminology, but also offered attendees the chance to meet with industry experts who have carved out careers in the vines. The course was designed to give people interested in pruning an introduction to what it involves, and to showcase opportunities within the wider wine industry, says Tom. The intention is for those who attend to come away with an understanding of how important pruning is for the production of quality wine, “and how the decisions made in winter can affect the vines and crop for years to come”.

Tom speaks first-hand when discussing career opportunities in the vines, having changed careers aged 35, when he decided it was time to “chase my dream of being in the wine industry”. He’d had a keen interest in wine since leaving school, working in bars and hotels and planning for a career in hotel management. But when an opportunity came up as a commission sales rep, he stepped on a new path and covered an area from New Plymouth to Gisborne down to Invercargill selling home entertainment.

“Eventually I got to the point where I wanted to get back to my original passion,” he says. Tom heard about the Nelson Marlborough Institute of Technology’s two-year Level-6 diploma course, “and before you know it I was moving the family down here”.

He worked Saturdays for Villa Maria while studying, and went straight to that company as a vineyard foreman when he completed his diploma. Within six years, including the two years of study, he attained positions of assistant manager and then vineyard manager at Oyster Bay, Delegat Wine Estate. “My last position was an autonomous role for independent winemaker Leveret Estate, making all the decisions, from pruning style to when the grapes get harvested,” he says. “It was a role where you could use all your skills and put the learnings into practice.”

16 / Winepress June 2021

“There are heaps of opportunities and many directions you can go to.”

Tom van der Burgh This year Tom decided he had another career change in him, but knew he wanted to stay in the industry, “and to give back some of my knowledge”. He says Covid-19 has “absolutely” created opportunities for people interested in getting trained on the job, with the Government’s Apprenticeship Boost and Free Trades Training (see sidebox) both emerging out of the pandemic. “Plus, the industry is getting more professional, and employers want their employees to get the knowledge – and particularly the why behind the how,” he says. “That’s our role - to teach them the why and leave it to the employer to teach the practical side.”

The free one-day winter pruning course was designed when New Zealand Winegrowers (NZW) approached Primary ITO for ideas on how to attract and train new people to the industry who would be starting during the winter pruning season. The event was held by NZW, Primary ITO, Wine Marlborough and Ethical Employers.

Promoting Careers in Viticulture Primary ITO, New Zealand Winegrowers and Nelson Marlborough Institute of Technology are working together to create a series of short video presentations about seasonal opportunities in viticulture. The presentations are aimed at people who have not previously worked in viticulture and designed to “inspire, inform and remove knowledge barriers”, says ITO’s sector manager for biosecurity and environment Jeff Bryant. Primary ITO will share the videos via the Let’s Grow website and directly to interested parties.

“Our Let’s Grow co-ordinator, Debbie, will also utilise the videos to promote viticulture when discussing training and employment opportunities.” For more on viticulture or viticulture employers, go to letsgrow.co.nz.

EDUCATE

A sweet job opportunity SOPHIE PREECE Joshua Anderson grew up on a Taihape sheep and beef farm, spent nine years as an apiarist and is now settled on a career in viticulture. There’s a similar backbone to those landscapes of primary production, says the 27-year-old supervisor at Mount Base Vineyards, talking of nature dictating each season and operators working to make the most of what it offers. “It’s the same objective - to get the best product you can get, while looking after what you have.”

Having joined Mount Base after the 2020 Covid-19 Level 4 Lockdown, Joshua rapidly stepped up to the challenge of learning about viticulture, putting his hand up for the Primary ITO New Zealand Apprenticeship Horticulture Fruit Production (Level 3 and 4). Vineyard manager Kirsty Harkness and the long-term team have also been busy teaching him what they know, and urged him to enter the Young Viticulturist of the Year competition last year – which he didn’t – and this year – which he did. High entry numbers meant he didn’t make the list in 2021, but he’s looking forward to entering again in 2022, with more experience and learning under his belt.

“I am bloody grateful for the opportunity to upskill and encourage anyone to do it” Joshua Anderson When Joshua left school aged 17 he moved into commercial honey and beekeeping, working in Marlborough and the central North Island, where the company he worked for had 21,000 hives. He worked his way up into management roles, but when Covid disrupted lives and business, he decided to try a different career, so took a job at Mount Base in the Waihopai Valley, bought a house in Blenheim, and rapidly took to life in the vines. When Kirsty offered him the opportunity to do the ITO training, he immediately said yes, and is loving the opportunity to learn more, while running the day-to-day operations at the vineyard. “You are learning all the time,” says Joshua. “Last year I didn’t know anything about grapes.” Now he is supervisor in the vineyard and getting as much knowledge as he can, “to make sure I am doing the right things”.

His plan is to get to the management tier of vineyard work within the next five years. “And I would like to stay at Mount Base for as long as I can. You are so well looked after, because it’s a family-orientated vineyard,” he says. “I am bloody grateful for the opportunity to upskill and encourage anyone to do it - why wouldn’t you? It’s free and an opportunity to go a little bit further.”

Apprenticeship Boost extended - In March this year the Government announced a four-month extension to the Apprenticeship Boost. The scheme promises to pay employers up to $16,000 per apprentice to either employ or retain apprentices, until August 2022. Employers can apply for an Apprenticeship Boost through the Ministry of Social Development.

Free Trades Training - Free Trades Training will cover the training fees that occur between July 1 2020 until December 31 2022. If the training programme’s duration continues past December 2022, fees will apply to that part of the training.

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Winepress June 2021 / 17

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Agri Tech Innovative solutions and early adopters

Simon Yarrow addressing a full house at the Agritech event in Blenheim

“IF YOU are an innovation taker instead of innovation maker, you will always be at the end of the line,” says Simon Yarrow of Callaghan Innovation. The group manager of Agri-food was speaking at an Agritech Connector event – ‘Tech in the Vineyards’ – held in Marlborough last month, showcasing an exciting array of technology “makers” in viticulture.

The sold out event, held in collaboration with the Bragato Research Institute and Agritech New Zealand, brought together the wine industry, technology companies, and “enablers”, including Government agencies like Callaghan, helping drive the success of home grown agritech.

Together, they looked at several cutting edge programmes, including the autonomous tractor collaboration of Pernod Ricard Winemakers New Zealand and Marlborough-based Smart Machine (see facing page), and the Maaratech Project’s artificial intelligence, augmented reality and robotics initiatives (see below).

SOPHIE PREECE

other industries, such as our dairy industry”, says Simon.

“What we are seeing is the next generation… Now we have some fantastic examples of locally developed solutions in the wine industry.” He says there’s also plenty of cross pollination between industries, with the likes of Hectre beginning in apple and citrus orchards, then evolving to serve viticulture as well.

Technological advancements are advantageous to those in the wine sector, but the real action happens when they are taken to an international stage, he says. “My belief, and shared by a number of folks in the industry, is that if we have a really strong international technology sector that will be a huge benefit for the growers here in New Zealand.”

Developing technology is an expensive business, and in order to invest sufficiently, tech companies will require a global marketplace, he says.

“Ten or 20 years ago there was this feeling that you had to keep the tech for New Zealand growers,” Simon says. But there’s a growing realisation that home grown technology

“Now we have some fantastic examples of locally developed solutions in the wine industry.”

Simon Yarrow A field trip gave attendees the chance to explore those innovations and others, including the work of Cropsey Technologies, monitoring grapevines through the collection of objective data on pests, disease and yield estimations, using imagery captured throughout the vineyard. Another tech start-up – Hectre – showed attendees how its software can be used in vineyards for harvest management and quality control, and its ability to count, size and colour a bin of picked fruit based on the top layer.

The New Zealand wine industry has “not been shy” in challenging old ways of doing things, “but technological uptake has often been taken from offshore or modified from 18 / Winepress June 2021

on a global stage gives New Zealand industry the first bite of cutting edge innovations, which are better enabled by international opportunities. “It’s definitely a synergistic relationship.”

Simon emceed the Agritech Connector event, and discussed the New Zealand Government’s Agritech Industry Transformation Plan – launched in July 2020 – around commercialisation in the agritech space. He says having industry, tech companies and enablers connecting is “where really good things happen”, with relationships, partnerships and commercial outcomes. “Our job is to try to bring those groups together.”

GROW

Strong as an Oxin – home grown technology

them a more fuel efficient and sustainable approach to viticulture.

Pernod Ricard Winemakers is “leading the evolution of Smart Machine, whose founders have experience autonomous vineyard tractors across the New Zealand in mechanical design, automation and viticulture, wine industry”, says transformation director Alex Kahl. worked in partnership with Pernod Ricard Winemakers Last month the company announced that work with to develop the industry-leading technology following a Marlborough-based agri-tech startup Smart Machine rigorous process of research, development and validation. had resulted in the development of an autonomous Chief executive Andrew Kersley says working in close vineyard tractor called Oxin, which combines viticulture, partnership with Pernod Ricard Winemakers enabled the engineering, artificial intelligence, machine learning and creation of “bespoke” piece of vineyard technology with robotics. It has deep knowledge of vineyard production potential to “revolutionise” the way vineyards operate. and processes to carry out tasks including mowing, “We look forward to the opportunity to support the New mulching, leaf removal and trimming, says Alex, calling Zealand wine industry more broadly as it innovates to it the start of a new era of technological advancement in become future fit.” vineyards. “We are moving through the Fourth Industrial Pernod Ricard Winemakers is currently piloting Revolution. We believe that this could be a game changer four AVTs in their Marlborough vineyards, capable of for the wine industry and comparable to the shift in other operating across 850 hectares, with an additional five historical agricultural practices, like when we moved from vehicles to be added to the fleet in spring 2021. working the land with horses to tractors.”

He says the vehicles enable Pernod Ricard Winemakers to “radically improve” the efficiency of vineyard machinery, while increasing precision, sustainability and safety across vineyard operations, “as well as maintaining the creation of highquality, award-winning wines for our consumers.”

The vehicles autonomously navigate pre-determined ‘missions’ in the vineyard that are allocated by an operator, and have been designed to detect hazards, and to pause a mission until an operator has checked it is safe to continue.

The autonomous and multi-tasking abilities of the vehicles result in less fuel consumption per hectare Andrew Kersley and Alex Kahl with Oxin technology. Photo by Jim Tannock than conventional tractors, making

Getting virtual in the vines Home grown technology may soon see pruners trained through virtual reality, and pruning decisions guided by assisted reality. The MaaraTech Human Assist Project – granted $16.8 million from the Ministry of Business, Innovation and Employment’s Endeavour Fund in 2018 – is working on robots and artificial intelligence (AI) technologies for horticulture and viticulture in New Zealand. The project is led by the University of Auckland, in collaboration with the University of Canterbury, Lincoln Agritech, Plant & Food Research, the University of Waikato and the University of Otago.

Professor Bruce MacDonald of Auckland University says the original plan was for the assisted reality tool, for which pruners will wear goggles and be guided in making the best cuts. But discussions with growers led to the development of the virtual reality technology, which is the most advanced of the projects in terms of completion and commercial viability. That will allow pruners to be trained up before reaching an actual vineyard. Both technologies will be trialled in New Zealand vineyards this year. The group is also working on a robot platform that will travel down vineyard rows collecting data to inform the AI, and will ultimately be armed with attachments that will allow it to reach over the rows to prune and thin vines.

Winepress June 2021 / 19

PROTECT

Trail Grazers Vineyard grazing boon for drought-stricken farmers BRENDA WEBB

WINTER GRAZING sheep in vineyards has become crucial for many Marlborough hill country farmers facing severe drought conditions, says retired vet Pete Anderson.

Vineyards are typically grazed by merino hoggets, with the green grass of the Wairau Plains the “best tucker for them” at a time when traditional feeding grounds are lean, he says.

“Let’s face it, the whole of the Wairau Valley plain was lamb finishing country before vineyards came along… Some of the first people to get into it were east coast farmers including Sandy Chaffey, who realised the benefits of finishing off their stock in vineyards. This year, with severe drought on the east coast, it has been wonderful for them.”

Pete says he struggles seeing vineyards with lush green pasture - often with an elevated content of highquality legumes - being mowed by tractors or sitting empty, particularly when farmers are struggling during a prolonged drought season. “There is such fantastic feed sitting there – I hate seeing it go to waste.”

He would love to see vineyards fenced, as some are possibly not grazed because their configuration makes it too hard. “Most farmers use portable electric fencing units, but perhaps if vineyards were set up properly with more permanent fences in place, and perhaps basic sets of yards, it would make it easier,” he says. “I can see a symbiotic relationship developing with huge benefits to both farmers and vineyard owners.”

While there are issues around spray residue, the transfer of needle grass, sheep measles and foot rot, they were all surmountable, says Pete. And the benefits of winter grazing far outweigh any drawbacks for both sheep farmer and vineyard owner, he adds. “There is lots of country out there and it’s country that is capable of keeping lambs and ewes in good condition over winter.”

Sandy Chaffey farms at Kekerengu and has grazed vineyards as part of his farming operation for more than 10 years. His lambs and hoggets are routinely drenched and put into vineyards straight after harvest, and left as long as possible through the winter, fitting in with vineyard pruning regimes.

He uses Whitehaven’s Pauls Rd vineyard for grazing, among others, and says the pasture has been invaluable

20 / Winepress June 2021

Photo by Peter Burge

this year, given the exceptionally dry conditions being experienced on the east coast. “The stock do really well there over winter.”

Sandy has a local person checking his sheep, as it is essential there’s someone available immediately should sheep get out, he says. “There is always a chance a fence could blow over or gate get left open – you need someone close by, but generally they are fine.”

As far as Whitehaven’s vineyard manager Shawn Black is concerned, winter grazing of vineyards is a win for all concerned. It means less use of diesel, with less mowing required, and the sheep eat unwanted and hard to get rid of weeds, such as mallow, meaning less frequent sprays.

The sheep also provide natural fertiliser as they graze, says Shawn, who estimates that 80% of the 230 hectares of vineyards he manages are grazed by sheep in the winter months. “We like it,” he says. “The only issue in the past has been that it is hard on irrigation, but we have started to lift our irrigation wire to 500mm so it acts more like a fence, and the sheep run along it when they get a fright rather than through it. Anecdotally it seems to be working so far.”

Shawn makes sure farmers place their portable fencing so that machinery and workers can still get in to carry out essential winter tasks, such as post replacement and pruning, with minimal disruption to both sheep and staff.

“It’s not a problem – our staff are all aware and for us it works really well.”

Vineyard owners with grazing to offer are encouraged to contact the Feed Coordination Service, says the Ministry for Primary Industry’s director of rural community and farming support Nick Story. The nationally run service helps connect farmers who are short of feed with people who can offer grazing or supplement feed. “Autumn has got off to an extremely dry start in multiple regions along the east coast of New Zealand,” he says. “In April, the Government boosted its drought support to new parts of the country and an extra $900,000 of funding will be used to help farmers and ensure feed support services can continue.” Contact feed coordinator Kate Wood on 027 455 5204 or kate@ruraldirections.co.nz

PCL AD Winepress 2016.pdf

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Withholding Periods

Anyone grazing sheep in a vineyard needs to understand withholding periods before slaughter, depending on the time of grazing and the chemicals at use in the vineyard.

New Zealand Winegrowers provided information in the 2020/2021 Spray Schedule advising that when sheep or any livestock graze in vineyards they consume agrichemical residues via grape leaves, sward and soil. The Ministry for Primary Industry’s Agricultural Compounds and Veterinary Medicines advise that sheep grazing in vineyards must be considered under three different scenarios: 1. Leaf plucking prior to harvest 2. Grazing post-harvest 3. Chlorothalonil has been used (at any time in the past) To read the guidelines, go to nzwine.com/members/ sustainability/news/sheep-in-vineyards/

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Winepress June 2021 / 21

CELEBRATE

Generation Y-ine

Anirudh Inasu at Fromm

Anirudh Inasu on taking his time SOPHIE PREECE

GROWING UP in the frenetic crowds of India’s Mumbai, Anirudh Inasu felt out of pace and place. “Everything there needs to be in a rush,” he says from the Fromm cellar door in Marlborough, where little is done at speed. “It is completely opposite,” he says with a laugh. “I always take the back road to get here and it’s the most amazing feeling with the mountains on one side and vineyards on the other. What I would call traffic here is four cars ahead of me.”

Anirudh is in his last semester of a wine and viticulture degree at Nelson Marlborough Institute of Technology (NMIT), but prefers to talk about wine than to make it, loving the opportunity to tell visitors about how it’s grown and made, what foods it can pair with, and perhaps the compost that helped it become what it is. “Composting is one of my favourite topics,” he admits. His introduction to that “miraculous thing” came in India, when he realised his engineering career – forged at the behest of his parents and after years of study – was depressing him. He took a break from his work, and he travelled to Annadana Western Ghats, part of the Annadana Soil and Seed Savers Network.

The main farm is in Bangalore, but the Western Ghats operation is more experimental, says Anirudh, who adored working in the jungle, alongside wild elephants,

22 / Winepress June 2021

the “humungous” great hornbill, giant red squirrels and peacocks. “I have seen 200 different types of ants,” he says.

“I never knew there were freshwater jellyfish until I swam there. It’s a beautiful place, even though I got stung by scorpions a few times,” he laughs. “You develop antibodies after a time.”

The “crazy” skies were a different shade of pink, purple and orange every day and the variety of vegetation, both endemic and planted, was extreme, says Anirudh, who helped plant 14 different types of potatoes and many different types of orchids. After 18 months, Anirudh couldn’t stay on the farm, but nor could he return to civil engineering. He wanted to find a career in organics, which would help leave the land better for the next generation, so looked for opportunities in horticulture, then distillation and fermentation.

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“I plan to be here for a really long time, because I love to work here.”

Anirudh Inasu NMIT appealed, partly because he didn’t want to be in a city, and a Google Earth view of Marlborough revealed mountains, oceans and rivers, while high sunshine hours added to the attraction. That made his first winter pruning job a bit of a shock. “I have never felt that cold in my life,” he says.

He’s also worked for Allan Scott, wanting to try a medium sized conventional wine company as well as the organics he aspired to, “and I knew I liked their wines from the start”. But his heart was long set on Fromm, and he “waited patiently”, then leapt at the opportunity to work at the cellar door. “It is something I really wanted and what I wanted to work towards.”

He loves the slow pace of winemaking and the wines that result, in particular the Rieslings, but also the Syrah (“it really blew my mind”) and Pinot Noir. Anirudh had little experience in drinking wine before he arrived in New Zealand. “I didn’t know what Pinot Noir was and didn’t know these wines need a bit of aging, or know how to pronounce Sauvignon Blanc. I was a complete blank slate.”

A blank slate no longer, he loves to share his knowledge of the multitude of varieties and many different ways in which they are made. Talking about wine “is a bit of a passion”, he says. “How wine can make you feel and how it can pair with food.”

That passion means he wants to move his career more towards sales than the winemaking side of things, although he knows learning more in the winery helps him share it with others. There are plenty of wines ageing patiently at Fromm, now celebrating its 30th vintage, but he’s in no hurry. “I plan to be here for a really long time.”

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Winepress June 2021 / 23

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Biosecurity Watch Consider biosecurity when updating vineyard technology JIM HERDMAN

ADVANCES IN technology offer opportunities to seek added value when investing in new viticulture systems and machinery. One way to add value is to look out for features that can assist with biosecurity risk management in the vineyard. A range of technologies currently available provide features such as the ability to track and trace machinery movement between sites, better educate staff, visitors and contractors coming onto your site about any biosecurity risks, and allow easy traceability and notification in the event that an unwanted organism is inadvertently introduced to a vineyard or nearby area. Recently, I caught up with John Argyle and Rhys Hall from Indevin’s Bankhouse vineyard to discuss if technology could play a role in ensuring better vineyard biosecurity.

On the Bankhouse vineyard, John and Rhys are already using a sign-in system for both staff and visitors and a tractor/machinery tracking system. The system they use for informing and recording the movement of staff, contractors, and visitors is WhosOnLocation (WOL). It is used to record who has been on site, detail evacuation procedures, and for people management, allowing access to different areas of

the buildings and or vineyard. It can also relay messages to people once they are on site. If a person takes longer than expected, the manager who is responsible will get a prompt that there may be an issue. For permanent staff who access the vineyard every day, it can be linked to their cellphone and log them in automatically. John says it’s very good for a winery or workshop situation. WOL also has the ability to have prompts for biosecurity alerts and health and safety information.

Indevin’s Gisborne vineyards are currently trialing Onside as their people tracker. If a visitor has the app when they cross the geofence, it will pick up that they are on the vineyard, pull up a map, and detail the hazards.

John and Rhys think it may suit smaller operations where the manager may not always be there to direct or inform staff and contractors prior to starting work. Onside also has the ability to include biosecurity awareness material documents, images and any rules that may exist to inform people entering the vineyard.

Tractor and implement-based systems can also enhance operational efficiency and aid in biosecurity protection.

These systems can record the movement of the machinery, work completed, and output of the implements. At Bankhouse, John and Rhys use NuPoint on tractors and machinery. The NuPoint system records where the machinery has been in the vineyard, what rows they have operated in, the date, speed, and task. It also records the application rate when spraying.

This year the system was used at harvest, where they had harvesters travelling off site to other vineyards.

It identified where and when each

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PROTECT

managers to know what horse to back.

“The benefits are there, but you need to analyse where your organisation can get added value.”

John sees automation as the next step, particularly developing an autosteer capability for more extensive vineyards. It remains to be seen if the technology is there yet, but they are looking into the possibilities, including robotic mowers and trimmers with lidar sensors and GPS technologies. Rhys says a good next step for Indevin would be to include their biosecurity protocols in a phone app or something similar.

When in the market for new vineyard systems or machinery, New Zealand Winegrowers recommends that vineyard managers consider what the systems can offer to assist with biosecurity risk management alongside other functions. These functions may come with little or no added cost but have real long-term benefits for vineyard biosecurity.

“The benefits are there, but you need to analyse where your organisation can get added value.”

John Argyle plant item or fleet number was operating and could monitor several items at one time. The system can isolate down to one plant item, such as the harvester or tractor, and record location, speed, date, or time.

John’s trimming and mowing team is confined to Bankhouse. There, the NuPoint system is suitable for scheduling and tracking work being undertaken and work recorded as completed. It is also used for health and safety purposes, such as letting managers and other staff know where a specific plant item is. Contractors may find it useful for costing, to provide clients with a record of what work has been undertaken in which areas.

Rhys and John are also aware of systems like the John Deere Greenstar that can be enabled to turn sprayers on and off. They have heard the system is really good, but a commitment to John Deere is required, which might not suit everyone’s circumstance. New systems and software are being rolled out every day, and John says it is hard for

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Industry News VinWizard

Organic Wine Week 2021

Wine Technology Marlborough, the Marlborough company behind the VinWizard winery automation technology, has been sold to Wine Technology Inc in the United States. The VinWizard software and hardware has been developed inhouse over the past 25 years, enabling winemakers, brewers and beverage producers in five continents to save time, energy, water, labour, and money, says Bob Richards, who has worked with VinWizard for many years and is now a co-owner.

Going forward, VinWizard will hold dual citizenship in New Zealand and the United States, with core operations to remain at the existing Renwick facility, while administration activities will be managed out of Sonoma County in the US, says Bob. “Core to our ongoing business model is to maintain and grow our presence in the New Zealand and Australian market, as this is where it all began… We’ve established a loyal customer base and we will remain heavily invested in local markets.” The technology’s creator, David Gill, will stay on to support customers and to advance new VinWizard technologies, specifically their RedOx, level detection, and Brix probes being trialled at the Bragato Research Institute research winery.

New co-owner and chief executive Kelly Graves says the technology is unrivalled from a capability, cost, and ease of use standpoint. “VinWizard was one of the first technologies I ever evaluated in my prior career, where I was tasked with finding technologies capable of making a big difference in how wine is made. It is fortuitous I now have the opportunity to expand the adoption of VinWizard across an industry I’ve worked in my entire career.”

Organic Wine Week 2021 takes place from September 20 to 26, centred around the Spring Equinox. Organisers promise new initiatives, bespoke tastings and virtual events, “offering a window into the growing and vibrant world of New Zealand organic wine”.

Clive Dougall, chair of the producers’ association Organic Winegrowers New Zealand (OWNZ), says the past 12 months have seen “a massive upswing” in demand for organic wine. “Consumer awareness is increasing as more and more people want to know where the product they are choosing comes from, how it’s grown and the impact it has on the environment.” Organic Wine Week was created by OWNZ, and has seen restaurants, retailers and consumers joining the celebration. In 2020, the Organic Wine Week initiative received a special commendation in the Drinks Biz Green Awards, praising the fresh take on raising awareness about organic viticulture and the international reach, multichannel approach. Clive says OWNZ have plans in place to make 2021’s edition “the biggest and best week yet”, with collaborations with winery members, key influencers, and other organic industries.

A calendar of events for both New Zealand and overseas will be released in August at organicwinenz.com.

For more information or to be part of the week, email Sarah Booker on sarah@organicwinenz.com

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New World Wine Awards Entries to the 2021 New World Wine Awards open on June 14. The main entry criteria for the consumer-focused competition are for wines to retail for under $25 and have at least 4,000 bottles available to meet high demand in stores.

This year, however, special consideration has been given to the latest production data, and the minimum volume requirement for Sauvignon Blanc has been temporarily reduced to 3,000 bottles to ensure a wide range of wines are eligible to compete. The focus on emerging varieties will continue, requiring 1,800 bottles, to encourage a wider spread of styles and producers to enter. There will also be opportunities for sales growth for top-placed wines in the over $25 bracket following a brief hiatus in that category in 2020. Last year, Marlborough wines took 20 of the top 50 spots and three Champion titles for Sauvignon Blanc, Rosé and Pinot Noir. Entries close on July 2, with judging scheduled for late July. newworld.co.nz/ topwines

Organic Winegrowing Symposium Organic Winegrowers New Zealand (OWNZ) has announced a one-day organic winegrowing symposium, which will travel around the country this winter. The events, in Central Otago (July 26), Marlborough (July 28) and Hawke’s Bay (July 30), are in lieu of the international conference that would have been held this winter, were it not for Covid-19. “This road show is our way of keeping the spirit alive in a more localised fashion,” say organisers. “We’ll be bringing our community together to share inspiration around all facets of organic wine, from soil to glass.” Tickets on sale this month at organicwinenz.com.

Australian Vistors BRENDA WEBB The opening of the Australia-New Zealand travel bubble has resulted in a trickle of visitors to Marlborough, not the flood some in the wine industry had hoped for. Maria Baxter from Sounds Connection says a few Australians booked wine tours in the first weeks after restrictions were loosened, with nothing measurable since. “We are hoping things will pick up later in the year once people are vaccinated – we are certainly hoping the outlook will become more positive.”

At Framingham, Australian visitors have accounted for about 5% of visitors overall, says Elgee Leung, customer experience manager. “From what I’ve noticed they are very appreciative of being able to travel again.” Similarly, about 7% of visitors to Cloudy Bay’s cellar door were Australian, says customer experience manager Nicky Hewett, with most very happy to be free to travel again. “Most were couples taking the opportunity to have a holiday away, catching up with family or attending an event.”

Along with a steady flow of Australians, Cloudy Bay has had a few cancellations or shifts in dates – one due to Sydney’s brief border closure and another due to uncertainty around future closures and the dilemma of being stranded in New Zealand. Nicky is hopeful Australian numbers will increase as the vaccine rollout continues, along with increased confidence and more certainty around travelling safely without the worry of borders closing.

At Wither Hills, there hadn’t been a big increase in Australians, but head chef Sam Webb says that had been anticipated given the uncertainty around sudden lockdowns and travel restrictions. “We have had a few Australians, and most guests we talk to seem to be travelling predominantly visiting friends and family as opposed to purely for tourism reasons,” he says. “As more vaccinations roll out, we do hope to see more guests from

across the ditch visiting Wither Hills and enjoying our wines and restaurant.”

Nanette Kirk, acting cellar door manager at Whitehaven, says there has been a trickle of Australians through their tasting room at the Vines Village complex, and she anticipates that will increase come spring and summer. “I think going forward it will definitely pick up – airlines are doing some really competitive deals which will give things a boost, and I think there is a real desire amongst Australians to get out and travel.”

Two Australians who took advantage of the borders opening were Cat Lee and William Qian (pictured) from Brisbane who did a wine tour with Na Clachan in early May. “We booked a New Zealand holiday as soon as the bubble opened and we definitely wanted to come to Marlborough to try the Pinot Noirs, and of course the Sauvignon Blancs,” says Cat. The couple’s visit coincided with Sauvignon Blanc Day and, with Whitehaven’s winemakers Diana Katardzhieva and Rowan Langdon on hand at the Whitehaven cellar door, the Australians had an unforgettable experience. “We never imagined we would get to meet the winemakers – being able to talk to them and ask questions was amazing – our expectations were well and truly exceeded,” says Cat. Na Clachan owner Chris Henry says he had five Australian visitors that particular week. “Sadly, there is nothing in my forward bookings.”

Seasonal Workers New Zealand Winegrowers (NZW) has welcomed the Government’s decision to recommence the movement of Recognised Seasonal Employer (RSE) scheme workers from the Pacific to New Zealand. Chief executive Philip Gregan says the decision will help New Zealand’s wine industry secure access to the supply of off-shore labour it needs. “At least some of these workers will arrive in time for winter pruning, a skilled role at which they excel,” he says. “This decision will benefit workers, their families and our wine regions.” Philip says the projected labour shortage has been a real concern for some regions, “especially Marlborough and Central Otago, and we need this additional labour supply to meet our seasonal peak demands”. Pruning is particularly important this year, to set up the industry for optimal fruit production in 2022, he adds.

However, NZW says the increased costs associated with bringing RSE workers into New Zealand via managed isolation will play a part in whether or not some businesses can take advantage of the Government’s decision.

Winepress June 2021 / 27

Wine Happenings

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

To have your event included in the March Wine Happenings, please email details to sophie@sophiepreece.co.nz by June 20. Due to uncertainty around Covid-19, there may be changes to some of these events. For more information, please use the contact supplied or email sarah@winemarlborough.nz

JUNE 4 8 16 17 19

The winter pruning taster course (see page 16) The Future of Work Conference - dinglefoundation.org.nz/marlborough/events/ Grape Days Marlborough, ASB Theatre Women in Wine event, 6pm, Speights Ale House, Springlands Winter Solstice at Rockferry Wines

JULY 1 1 9-11 28

The Corteva Marlborough Young Viticulturist of the Year Competition Tickets on sale for NZSVO Technical Workshop - Alternative Varietals - nzsvo.org.nz Marlborough Book Festival - marlboroughbookfest.co.nz Organic Winegrowers New Zealand Roadshow, 9am to 5pm, Marlborough Vintners Hotel. See page 27

AUGUST 16-18 Spray Days Marlborough (Blenheim) 19 Spray Days Marlborough (Awatere) 30 Entries open to the 2021 Marlborough Wine Show, sponsored by QuayConnect SEPTEMBER 3-5 Yealands Classic Fighters 2021 - classicfighters.co.nz 8 2021 Tonnellerie de Mercurey Young Winemaker of the Year Marlborough competition 9-10 The Whole Bunch, Christchurch - pinotnz.co.nz 17 Entries close to the 2021 Marlborough Wine Show, sponsored by QuayConnect 20 - 26 Organic Wine Week - organicwinenz.com/ OCTOBER 13 – 15 Judging in the 2021 Marlborough Wine Show, sponsored by QuayConnect 14 National Final - 2021 Tonnellerie de Mercurey Young Winemaker of the Year Competition; Central Otago 21 NZSVO Technical Workshop - Alternative Varietals 29 Celebration Long Lunch for the 2021 Marlborough Wine Show, sponsored by QuayConnect

Marlborough Book Fest - July 9 - 11

28 / Winepress June 2021

Organic Wine Week - Sept 20 - 26

Marlborough Wine Show Opens - Aug 30

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