Winepress THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH
ISSUE NO. 330 / JUNE 2022
PIONEER AWARDED
PRUNING SEASON
GROWER COOP
TECH ECOSYSTEM
Photo: Jim Tannock
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this issue...
REGULARS
FEATURES
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Editorial - Sophie Preece From the Board Michiel Eradus Tasman Crop Met Report Rob Agnew
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Generation Y-ine - Bec Norton Biosecurity Watch Jim Herdman
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Industry News
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Wine Happenings
Cover: Dominic Pecchenino has been awarded the Wine Marlborough Lifetime Achievement award, recognising three decades of research, governance and hard work. Photo by Jim Tannock. See page 10
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Pruning Field Day The complex challenges of recent years have improved the working relationship of winegrowers and labour contractors in Marlborough.
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Appellation Marlborough Wine Appellation Marlborough Wine is extending and strengthening its guardianship of New Zealand’s largest winegrowing region. “We want to offer consumers an assurance of a wine with typicity and concentration,” says Sophie Parker-Thomson MW. Innovation Activation The recent Marlborough Innovation Day brought innovators, producers and funders together, providing insights for those seeking to solve local and global problems from Marlborough.
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Winepress June 2022 / 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 Marketing and Communications: Sarah Linklater 021 704 733 sarah@winemarlborough.nz Events Manager: Loren Coffey loren@winemarlborough.nz Advocacy Manager: Nicci Armour advocacy@winemarlborough.nz Finance Administrator: Joanna May accounts@winemarlborough.nz Grape Grower Directors: Anna Laugesen anna.laugesen@xtra.co.nz Kirsty Harkness kirsty@mountbase.co.nz Michiel Eradus michiel@eraduswines.co.nz Nigel Sowman nigel@dogpoint.co.nz Tracy Johnston tracy@dayvinleigh.co.nz Wine Company Directors: Beth Forrest beth@forrest.co.nz Damien Yvon damien@closhenri.com Gus Altschwager gus@akwines.net James Macdonald james@hunters.co.nz Jamie Marfell Jamie.Marfell@pernod-ricard.com Designed by: Blenheim Print Ltd 03 578 1322
Disclaimer: The views and articles that
are expressed and appear in Winepress are entirely those of contributors and in no way reflect the policy of the Marlborough Winegrowers. Any advice given, implied or suggested should be considered on its merits, and no responsibility can be taken for problems arising from the use of such information. 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.
From the Editor I AM writing this editorial in the wake of another harrowing harvest and on the cusp of another pressured pruning season, as Covid-19 continues to slip and trip and tackle at every turn. There are so many positive angles to be found among the challenges, and I nearly turned to that good old ‘ill wind that blows no good’, and ‘silver lining in every cloud’, as testament to the continued resilience and adaptability of the industry. It’s loud and clear in this edition, as winegrowers and contractors applaud the closer relationship forged between their two industries over recent years, in response to extreme labour challenges. Those relationships will be key this pruning season, when worker numbers may be up, but experience will be thin on the ground. “A good partnership will go a long way in getting a block pruned,” Marlborough Winegrowers board member Gus Altschwager told attendees at the Winter Pruning Workshop. We’ve all heard and seen plenty of silver lining stories since Covid-19 closed our borders in 2020, from wineries implementing technology or transforming the way they operate, to cellar doors celebrating better experiences with lower numbers of visitors. But for every slip corrected, trip avoided, and tackle recovered from, there’s a huge amount of emotional effort, with people digging deep and then deeper, and then deeper still, to ensure a positive outcome. Now, as borders open and we strive for a new normal, perhaps the slips and trips will lessen, but the stresses of the past few years must sit heavy on many in the industry, from cellar floors and vineyards to board tables and bottling lines; from those navigating government policy to others grappling with supply chains. I hope the new normal, whatever that eventually looks like, will account for the incredible burden of the past few years, with wellness a priority across the industry. Last month’s pruning workshop saw industry stalwart Dominic Pecchenino awarded the Wine Marlborough Lifetime Achievement Award, for a remarkable contribution to grape growing and industry betterment. The announcement of the award has been delayed for several months, after Covid-19 denied industry its 2021 Marlborough Wine Show celebration last year. In yet another pandemic adjustment, the presentation was instead made at Matador Estate, where Dominic arrived from California nearly three decades ago, bringing a fresh perspective to the region’s wine industry. He had “science and research as his yardstick”, Marlborough Winegrowers board chair Beth Forrest told field day attendees. “And this has never wavered.”
SOPHIE PREECE
Winepress June 2022 / 3
PROTECT
From the Board MICHIEL ERADUS
IN MY first ‘letter from the board’ I wanted to discuss the topic which initially drew me to seeking a position on the board of Wine Marlborough - our industry workforce. My involvement in the wine industry ranges from being a contract labour supplier to a grape grower and winery owner, and in each of these organisations one of the most topical issues continues to be our workforce. From a Recognised Seasonal Employer (RSE) scheme perspective, the last few years can most gently be described as challenging. If we begin at the start of Covid-19, just prior to harvest 2020, the hurdles that had to be cleared were significant in order to continue operating. Covid protocols and social distancing aside, dealing with the anxieties of our employees facing the prospect of not being able to return home, in addition to the fear of falling ill, were tough to deal with. But we banded together and made it work. I always maintain looking after and supporting employees between 8am to 4.30pm is easy; it’s between 4.30pm to 8am that things get tricky. Covid only added to this complication, with all the uncertainty and angst. Looking back over the last two years, from my perspective pastoral care has been the most challenging part. Here we are two years later, still waiting to repatriate some employees who have been with us since November 2019. It is easy to gloss over the sacrifices and efforts made, especially by these long-term employees. They are legends and we should all be very grateful. So what’s next? Well, hopefully repatriation will get the last of the long-term people home by the end of pruning.
After this the challenge will be to get our workforce back into summer and winter “sync”. Then let’s hope we get back to business as usual. The human condition is always to strive for more and move forward. Looking back over the last few years I think we - and by that I mean everyone in our industry - should consider all the challenges we have faced and overcome, and feel pretty bloody chuffed. Michiel is an owner of Eradus Wines and contract labour company Vinecraft, and a member of the Marlborough Winegrowers board.
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MET REPORT Table 1: Blenheim Weather Data – May 2022 May May 2022 2022 compared to LTA GDD’s for: Month - Max/Min¹ 85.9 144% Month – Mean² 97.8 134% Growing Degree Days Total July 21 to May 22-Max/Min 1557.9 111% July 21 to May 22 - Mean 1576.0 109% Mean Maximum (°C) 18.0 +1.5°C Mean Minimum (°C) 7.0 +1.2°C Mean Temp (°C) 12.5 +1.3°C Ground Frosts (<= -1.0°C) 2 3.5 less Air Frosts (<0.0°C) 0 1.3 less Sunshine hours 184.4 105% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2022 1132.1 103% Rainfall (mm) 47.8 80% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2022 240.4 101% Evapotranspiration – mm 48.5 106% Avg. Daily Windrun (km) 193.1 89% 9am mean soil temp – 10cm 10.5 +1.7°C 9am mean soil temp – 30cm 12.7 +1.4°C
May LTA
Period of LTA
May 2021
59.7 72.8
(1996-2021) (1996-2021)
53.4 68.9
1403.8 1449.2 16.5 5.8 11.2 5.53 1.29 176.2 114.7 214.1 1094.0 59.4 13.5 182.6 239.0 45.7 216.4 8.8 11.3
(1996-2021) (1996-2021) (1986-2021) (1986-2021) (1986-2021) (1986-2021) (1986-2021) (1986-2021) 1969 2015 (1986-2021) (1986-2021) 1936 1948 (1986-2021) (1996-2021) (1996-2021) (1986-2021) (1986-2021)
1474.5 1509.4 16.3 6.0 11.2 9 0 162.7
1154.9 88.2
205.8 45.4 203.8 9.9 11.7
¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures
Temperature May’s mean temperature of 12.5°C was +1.3°C above the LTA for May of 11.2°C. This is the sixth warmest May on record for the 91 years 1932 to 2022. The mean temperature for the first week of May 2022 was 4.0°C above the May average
(Table 2); this was an exceptionally warm start to the month. Although the second and third weeks of the month were considerably cooler than the first week, they were still warmer than average. The fourth week of the month was cold and the mean temperature of 9.8°C was 1.4°C below the LTA, and 5.4°C cooler than the first week. However, rather surprisingly the fourth week didn’t record any ground frosts.
Frosts May 2022 recorded only 2 ground frosts, well below the LTA, in contrast to May 2021 when 9 ground frosts were recorded, well above the LTA. The coldest ground frost of -1.6°C was recorded on the morning of 13 May and the coldest air minimum temperature of +1.4°C was recorded on 27 May. While there were only 2 ground frosts during May (grass minimum temperatures equal to or below -1.0°C), there were a further 6 mornings during the month when the grass temperature was between 0 and -1.0°C; i.e. below zero but not quite cold enough to qualify as a ground frost.
Wind-Run May 2022 recorded average daily wind run of 193.1 km; well below the LTA of 216.4 km (1996-2021). Rather interestingly the third week of the month recorded both the calmest day of the month, 15 May with only
Table 2: Weekly temperatures, rainfall and sunshine during May 2022 Mean Max Mean Min Mean Ground Rainfall Sunshine Wind-run (°C) (°C) (°C) Frosts (mm) (hours) (km) 1st - 7th 21.0 (+4.5) 9.4 (+3.6) 15.2 (+4.0) 0 0.0 49.0 175.1 8th - 14th 17.8 (+1.3) 7.1 (+1.3) 12.4 (+1.2) 1 8.2 39.7 182.1 15th - 21st 17.7 (+1.2) 8.7 (+2.9) 13.2 (+2.0) 1 17.2 28.2 234.4 22nd - 28th 16.2 (-0.3) 3.4 (-2.4) 9.8 (-1.4) 0 0.2 53.6 194.4 29th – 31st (3 days) 16.6 (+0.1) 5.6 (-0.2) 11.1 (-0.1) 0 22.2 13.9 161.3 18.0 7.0 12.5 2 47.8 184.4 193.1 1 – 31 May 2022 (+1.5°C ) (+1.2°C) (+1.3) 3.5 less (80%) (105%) 89% LTA 1986-2021 16.5 5.8 11.2 5.5 59.4 176.2 216.4 6 / Winepress June 2022
45 km of wind-run and 21 May with 421 km wind-run. 45 km of wind-run is the 5th lowest daily total on record for Blenheim over the 26 years (9588 days), 1996 to 2022.
Sunshine May recorded 184.4 hours sunshine, 105% of the LTA of 176.2 hours. Blenheim has recorded 1132.1 hours sunshine for the five months January to May 2022; 103% of the LTA of 1094 hours.
Soil Moisture Shallow soil moisture (5-35 cm depth) was 19.1% on 1 May. This was well below the average soil moisture value (20032021) on 1 May of 28.5%. With little rainfall in the first two weeks of May the soil moisture remained fairly steady. Most of the rain was in the second half of May and by 31 May soil moisture had risen to 30.5%. This was still well below the average value on 31 May of 35%
Rainfall May’s rainfall total of 47.8 mm was 80% of the LTA for May of 59.4 mm. Almost half of May’s rainfall was received in the last 3-days of the month (Table 2). Total rainfall for the five months January to May 2022 was 240.4 mm; 101% of the LTA of 239 mm. Although the total rainfall for the first 5-months of 2022 is very close to the LTA, the monthly rainfall totals so far in 2022 have all been quite different to each of their monthly LTAs. The very high February total (153.4 mm = 334% of LTA) is the main reason that the 5-month total is close to average. If February is excluded, total rainfall for January, March, April and May of 87.0 mm is only 45% of the LTA of 193.1 mm.
Autumn Summary– March to May 2022 Sunshine March to May 2022 recorded 661.9 hours sunshine; 111% of the LTA (1986-2021). This is the third highest total on record for the 91 years 1932-2022. The autumn totals recorded in 2019, 2021 and 2022 are 3 of the top 6 sunniest autumns on record over the 91-year period. The trend line in Figure 1 indicates that autumn sunshine has increased by about 50 hours between 1932 and 2022, despite all the high and low years in between.
Figure 1: Trend in autumn sunshine hours for Blenheim: 1932 to 2022
Rainfall March to May 2022 recorded 74.4 mm rain, 49% of the LTA (1986-2021). This is the 6th driest autumn on record over the 93 years 1930 to 2022.
Temperature March 2022 = 16.3°C (+0.2°C); April 2022 = 14.7°C (+1.2°C); May 2022 = 12.5°C (+1.3°C) Autumn 2022 = 14.5°C (+0.9°C LTA). This is the 10th warmest autumn for the 90 years 1933-2022. The trend line in Figure 2 indicates that the autumn mean temperature for Blenheim has increased by 1.01°C between 1933 and 2022. This is despite some periods with low temperatures. The very low mean temperature for autumn 1992, of 11.0°C, is a direct result of the eruption of Mt Pinatubo in the Philippines on 15 June 1991. The eruption ejected nearly 20 million tonnes of sulphur dioxide into the stratosphere and this gas cloud caused global temperatures to drop from 1991 to 1993. Winepress June 2022 / 7
Figure 2: Trend in autumn mean air temperature for Blenheim: 1933 to 2022
Figure 3: Trend in autumn ground frost numbers for Blenheim: 1933 to 2022
Ground Frosts Autumn 2022 recorded only 2 ground frosts. Autumn 2021 recorded 9 ground frosts. The LTA number of ground frosts over the 36 years 1986 to 2021 is 6.8. In contrast the LTA number of ground frosts over the 53 years 1933 to 1985 is 15.8. As pointed out on previous occasions Blenheim receives far fewer frosts in the 21st century as compared to the mid-20th century (Figure 3).
Rob Agnew Plant & Food Research / Marlborough Research Centre
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CELEBRATE Dominic Pecchenino. Photo Jim Tannock
Lifetime Achievement A champion of New Zealand winegrowing SOPHIE PREECE
WHEN DOMINIC Pecchenino arrived at Matador Estate in 1993, Marlborough winegrowers were plagued by phylloxera and sceptical of plant science. Three decades on, the viticulturist has been recognised for his tireless work - using innovation, research and collegiality, to improve the way we grow wine. Dominic “shows the true spirit of what has made our industry great”, said Marlborough Winegrowers board chair Beth Forrest in presenting the Wine Marlborough Lifetime Achievement Award to Dominic at Matador Estate last month. Speaking at the Winter Pruning Field Day, she said Dominic arrived in Marlborough from California “with science and research as his yardstick and this has never wavered. He turned up with a university education in viticulture, a master’s no less (at the time this was a rare claim indeed) and he helped transform our understanding of the science of growing good grapes.” He questioned the status quo, showed leadership and gave his time generously, Beth added, “as he continues to do today”. Dominic says the award is a “great honour” that came out of the blue. “I am very humbled and very pleased to have been recognised. You work a long time in an industry and to be recognised for doing something that makes a difference is probably the best honour you can get.” And make a difference he has, spending 16 years on the New Zealand Winegrowers (NZW) board, three as chair, and around 15 years as chair of NZW’s research committee. “He was also an instigator for the annual Grape Days, as he strongly believed that research being undertaken around the 10 / Winepress June 2022
country needed to be shared with growers throughout the country,” says Wine Marlborough general manager Marcus Pickens, speaking of the “fresh eyes and international experience” Dominic brought to the region. Dominic has been involved in producing books on botrytis and Sauvignon Blanc, as well as a manual on frost protection, and his passion for industry betterment saw him sit on the Bragato Research Institute board for five years, from concept to launch, and as acting chair in its first year. He was the first to trial mechanical thinning in New Zealand, envisioning a time when phylloxera would not limit growth, and continued that work through to mechanical shaking for botrytis control. He led the pack in transforming vine prunings and winery waste into compost and mulch for the vineyard, to kill inoculum overwintering in the soils while adding organic matter to Matador Estate. “I have always had an inquisitive mind,” says Dominic. “I have always wanted to figure out why things happen; to know how I can change it or fix it. And that’s where the research comes into play. Sometimes you can’t do anything about it, but a lot of times I have found the majority of our problems are pretty simple. You just have to look at it from a different point of view.” Having research peers around the world ever ready to share their expertise and insights has been a “privilege”, he says, also emphasising the work from Dr Simon Hooker and Janette McKibbin in driving Grape Days. Meanwhile, the tireless support of the team he works with at Matador Estate has been a boon, Dominic adds. “Then you get a guy like (Matador owner) John Webber, who’s up for anything and
CELEBRATE
wants to help the industry, and you are good to go.” It’s a far cry from growing up in a butcher’s shop in California, with dreams of life as a pro-footballer. After a year playing at junior college, “I figured I would never make a living at that”, Dominic says, choosing a geology major instead. He was paying his way through school with a job in a deli when he met the owner’s friend Julio Gallo, of the winemaking Gallo family. They talked about his prospects, and Dominic explained that he liked landscapes, glaciers, earthquakes and wine, but not the rocks of geology, nor the prospect of hunting for oil. Julio convinced him to explore viticulture instead, and Dominic went on to do a degree in plant science at California State University, Fresno, where most of his classmates came from vineyards. “I was a little bit of an enigma. I had no idea what a grapevine was really about, but I went to school and learned and worked hard.” He went on to join one of the largest grape growers in the world, on vineyards as big as 10,000 acres, working his way up from fertility and irrigation management to leading special projects, via a lot of “seven-day weeks and 12-hour days”. Four years after receiving his degree he went back for a
Having read Dominic’s handwritten report, John immediately asked him to either visit four times a year as consultant or move to Marlborough to work for Matador. Dominic and his wife Marianne decided their young family was ripe for “a bit of an adventure”, at a time when the California industry was a bit flat, and they set off for Blenheim in February 1994. “At the time there were a lot of people growing grapes in Marlborough that did not know how to grow grapes,” says Dominic. “They had come from maybe being sheep farmers or farming arable crops, and when you farm a permanent crop it’s a whole different story.” Grapes needed good acid and Ph, and phylloxera was depleting those attributes, creating flabby wines, he says. “Our job was to keep the vines up and running and keep them as healthy as possible”. There were far fewer tools in New Zealand than Dominic had available in California, including liquid fertiliser, so they did things “the hard way”, he says. “We had to do the best we could with what we had.” People were a bit “wary” of the Yank with newfangled ideas, and he’d be told that just because something happened in California didn’t mean it would happen in
“To be recognised for doing something that makes a difference is probably the best honour you can get.” Dominic Pecchenino master’s degree in viticulture, putting an inquisitive mind and serious work ethic to good use. Dominic’s growing expertise in phylloxera mitigation and replanting caught the eye of John Webber in 1993, as the aphid ravaged the roots of Marlborough vines. Dominic flew to Auckland for a meeting that year, and was promptly taken to Lake Taupō, where he caught three trout before evening, “and we went from there”, recalls John. “We have never had a terse word in 30 years.” Dominic is “diligent, knowledgeable and gets along with everyone”. When he arrived in Marlborough he took care not to be known as the “know-it-all Yank”, adds John. “He knew to keep his head down and work hard. And that’s what he’s done. He’s always worked extremely hard.” When Dominic puts his mind to something he does it, “and he does it very well”. After meeting with John, as well as Mark Nobilo and Ivan Selak, Dominic set off for Marlborough to look at the 80-hectare Matador Estate, at that stage the largest privately owned contiguous vineyard in the country, though a fraction of the size of blocks he’d worked on. Phylloxera was biting but markets were growing at pace, “and they needed fruit”, says Dominic. “And whatever they could get was better than nothing.” So he devised a redevelopment programme that maximised production while replanting on resistant rootstock, using better viticulture to mitigate the aphid’s impact.
Marlborough as well. “But science is science,” Dominic says. “No matter what hemisphere you are in.” He determined to bide his time and watch for a year, recognising “a big misunderstanding” of plant science in Marlborough’s early years. “But that’s been taken care of”, he says 30 years on, noting New Zealand now has a global reputation for wine research. “We are a really young industry, but when you look at where we are, and the work we have on the world stage, we are right up there.”
Lifetime Achievement The Wine Marlborough Lifetime Achievement Awards was to be presented at the 2021 Marlborough Wine Show Celebration Long Lunch, but the event was cancelled due to Covid-19. Previous winners of the Wine Marlborough Lifetime Achievement Award include Gerry Gregg, Ross Lawson, Phil Rose, Ivan Sutherland, Jane Hunter, Dr Rengasamy Balasubramaniam, Dr John Forrest, and Judy and Neal Ibbotson.
Winepress June 2022 / 11
GROW
Pruning Update Collaboration key to successful winter season SOPHIE PREECE
MARLBOROUGH GRAPE growers are facing another challenging pruning season, with estimates that 70% of the pruning workforce will be inexperienced. New Zealand’s eased border restrictions are releasing some of the pressure on labour supply, but many of the highly skilled Recognised Seasonal Employer (RSE) scheme workers here for the 2021 pruning season have returned to their home countries, Marlborough Winegrowers board member Gus Altschwager told attendees at the Winter Pruning Field Day last month. Meanwhile seasonal workers coming in this winter – including those moving to vineyards after the apple harvest – will be green. “Things will have a slow start with a lot of training”, Gus warned, also flagging the need to keep an eye on quality this pruning season. “Last year we finished pruning in October, which is the latest on record, and it is going to take a big effort to make sure we get it done on time.” The wine industry is working towards “the new business as usual”, Gus added, “but we still have a long way to go”. The 2022 vintage was one of the toughest to date, with labour shortages and the community spread of Covid-19 putting pressure on growers and wine companies, he said. The region got through thanks in large part to collegiality and collective effort, which would stand it in good stead for the pruning season. “We have created quite a positive environment and a good community between growers and wineries.” He urged growers to work closely with their labour contractor, build a good rapport, and have an understanding of the issues they face. “A good partnership will go a long way in getting a block pruned this year.” New Zealand Ethical Employers (NZEE) chief executive Tanya Pouwhare told field day attendees that Covid-19 has transformed the relationship between Marlborough’s winegrowers and their labour contractors, who are 12 / Winepress June 2022
responsible for 95% of the work done in Marlborough vineyards, She asked attendees to recall pre-Covid transactions with a labour contractor. They were likely to have started with a call booking the job, then perhaps a visit to the site before, during and after the work, followed by paying an invoice. The process would start and finish with picking up the phone, she said, contrasting that to the moment borders closed, reducing the seasonal labour force by 80%. Thousands of skilled workers were locked out of the country while many of the RSE staff already here had not pruned before, and growers had to work far more closely with their labour supplier or face unpruned blocks. The pandemic has also created closer ties between NZEE and Wine Marlborough, Tanya said, noting that when 2020 border closures put the wine industry at risk, “we created a really solid collaborative team”. Information sharing had to happen at speed. “We were not going to get through this unless we dealt with it collectively.” That meant all parties had to offer transparency, “opening the back doors and showing all the ugly bits and the good bits and saying, ‘let’s get through this together’”, said Tanya. “Getting information to growers about what was happening, as well as reassurance that they were working in the background and coming up with ideas and solutions to deal with ‘how do we get vines pruned while faced with this massive labour shortage?’” Getting staff in was just one of the multitude of challenges approached by Wine Marlborough, New Zealand Winegrowers (NZW) and NZEE. Another was the 9,000 RSE workers stuck in the country when borders closed. “I think we still have about 2,179 that have been here since preCovid”, Tanya said, noting that those workers deserved the industry’s thanks, as did their families back in the Pacific Islands.
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They’re words that echo the sentiments of Marlborough Winegrowers board member Michiel Eradus on page 4 of this edition. “It is easy to gloss over the sacrifices and efforts made, especially by these long-term employees. They are legends and we should all be very grateful.” As the industry heads into the 2022 pruning season, Tanya warned that “business as usual” is a long way off, and continuing vineyard development means demand for labour will only increase. The days of a phone call securing a pruning team were likely to be a few years away, she said, while urging growers to avoid a return to the old normal when labour supply becomes more secure, instead valuing the enhanced relationships of recent years. She also sees value in the broader perspective growers have taken to pruning, with the status quo simply not possible without sufficient labour supply. Her own vineyards were “barrel pruned within an inch of their life” well before they would normally be cut, then spur pruned to save on labour, before yielding an abundant 18 tonnes
per hectare. “What we have learned from the last couple of years is there are some things these beautiful weeds can handle, and that we may need to stretch out of our comfort zone.” Wine Marlborough advocacy manager Nicci Armour is also encouraged by the growing partnerships between growers, wine companies and contractors, as well as the alignment between Wine Marlborough and NZEE. But she agrees business as usual is not imminent, noting the process of getting seasonal workers is incredibly convoluted, with “New Zealand border settings, Pacific border settings, commercial flights being available and what individual employees are doing” in the mix. “All of that is a real challenge.” And while it won’t be as bad as restrictions last year, it’s still “not close to normal”, she says. “I think the thing we will feel most in Marlborough this year is the lack of experienced pruners. We might have more people, but they won’t have the experience.”
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Winepress June 2022 / 13
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Good Taste Protecting the reputation of Marlborough wine STEPHANIE MCINTYRE
APPELLATION MARLBOROUGH Wine is extending and strengthening its guardianship of New Zealand’s largest wine growing region. From early this year, all certified Sauvignon Blanc has been tasted blind by a panel checking for faults as well as signing the wine off as a true representation of the region. “Every wine comes through the tasting panel reinforced as a great example of Marlborough,” says Appellation Marlborough Wine (AMW) committee member and Lawson’s Dry Hills’ group marketing manager, Belinda Jackson. “This additional process strengthens our proposition that AMW wines are the best example of our region.” Trademark certified in 2018, AMW was established to safeguard Marlborough wine for future generations, whilst providing consumers an assurance of origin. To date, the organisation has focused its attention on the region’s most iconic varietal, Sauvignon Blanc, seeing it as the most at risk of being taken advantage of. There are criteria that must be met by members to have their wines certified as AMW. These include being 100%
Harvesting sauvignon Blanc for Greywacke at Settlement Vineyard in the Omaka Valley. Photo Jim Tannock
“Every wine comes through the tasting panel reinforced as a great example of Marlborough.” Belinda Jackson Marlborough fruit, made and bottled in New Zealand, and sourced from SWNZ certified vineyards. Vineyard cropping levels are another marker, but it is a more complicated parameter due to season, vine density, and soil variation, so has been a regular topic of conversation with members. There has always been a tasting component to the certification process, determined by yield, but extending it to all AMW Sauvignon Blanc will increase credibility of the brand, says Belinda. “Members agree that regardless of yield the wine could still be misrepresentative.” Sophie Parker-Thomson MW, AMW committee member and co-owner of Blank Canvas Wines, says some trade have asked where the “teeth” of AMW are. “How are you guaranteeing quality?” Tasting was an important next step, she says. “We’ve created a robust, independent,
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and blind tasting process to ensure that all AMW certified Sauvignon Blanc will be representative of Marlborough. AMW stands for quality, integrity and authenticity. We want to offer consumers an assurance of a wine with typicity and concentration.” Meanwhile, all other Marlborough-grown varietals can now join Sauvignon Blanc under the AMW umbrella, as long as they meet the organisation’s criteria. AMW coordinator Amanda McRae says several members have commenced the process of certifying their 2021 Pinot Noir and Chardonnay. “It has always been the plan to incorporate the broader Marlborough wine offering, but we wanted to start AMW with our region’s flagship varietal and get all the right protocols in place.” Sophie says it was critical to start with Sauvignon Blanc when looking to safeguard the Marlborough brand and reputation. “Sauvignon quality has been scrutinised the most, so it is paramount that AMW provides additional assurance, via this objective tasting process, that all wines bearing the AMW certification are worthy of it. And because Marlborough is not just about Sauvignon Blanc, it makes sense for AMW to now extend to other varieties as well.” Sauvignon Blanc was the reason for AMW’s establishment, agrees Belinda. “But AMW is a Marlborough organisation, so it is important that we protect our industry’s future and respect our precious and unique wine styles.” appellationmarlboroughwine.co.nz
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STEPHANIE MCINTYRE Appellation Marlborough Wine recently used Instagram’s InstaLive feature to shine a spotlight on Marlborough’s pursuit of subregionality. Masters of Wine Emma Jenkins and Sophie Parker-Thomson took viewers on an in-depth journey into the four corners of the Marlborough grape growing region. The conversation incorporated a tasting of five subregions, including two classic Sauvignon Blancs from each. "The breadth and variation of the Marlborough region is still relatively unknown by wine consumers,” says Sophie. "And confusion around some subregional designations and hierarchy exists even amongst the local industry." Emma and Sophie set out to resolve a few of these inaccuracies and encouraged buyers to taste across the region and discover their favourite expression. "I view the subregional development of Marlborough as a critical next step in Marlborough’s evolution,” says Sophie. “I was excited to talk to Emma about this as her Master of Wine dissertation was on the same topic. It was interesting to discuss the ‘then and now’ and it was great to see genuine cross-over in styles within the subregions.” A recording of this InstaLive is now available on the @ appellationmarlboroughwine video tab.
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Winepress June 2022 / 15
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College to Cellar Wine school graduate leaping into industry
“There’s a lot of likeminded people there and the teaching staff are really good. I’m thoroughly enjoying it.” Kris Godsall
KAT DUGGAN
KRIS GODSALL grew up surrounded by vines in the heart of New Zealand’s wine capital, but only considered a career in the industry when the New Zealand School of Winegrowing was launched in 2019. With two years of high school to go and NCEA to tick off, the Marlborough Boy’s and Marlborough Girls’ Colleges programme was timely for Kris. “I’m not the best at school so I thought ‘this looks like a nice, easier way of getting around it’,” he says, after vintage at Whitehaven Wines. “I didn’t think I would get this into it,” he says of a burgeoning career in wine, “but I’m quite enjoying it”. Following the completion of two years at the school, Kris enrolled at Lincoln University to take on a Bachelor in Viticulture and Oenology in 2020. “There’s a lot of likeminded people there and the teaching staff are really good. I’m thoroughly enjoying it,” he says. Kris’s degree has so far seen him complete three practical modules in Marlborough, six weeks in the winery with Whitehaven Wines, six weeks in the vineyard with Giesen Wines and another six weeks doing allied industry work with Whitehaven, which consists of any work related to the wine industry, including many summer days working in the vineyard. The 2022 vintage differed from his first vintage at Giesen in 2019, thanks mainly to Covid-19, he says. “The culture was quite different, we couldn’t sort of mingle as much and have work events [this year], but there was still a really good culture at Whitehaven.” Kris inherited many of his interests from his parents his father a chef and his mother with a love of the outdoors. The wine industry, he says, gave him the opportunity to delve into both; contributing towards creating wines to be paired with good food, as well as plenty of opportunity to get outside.
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And Kris’ mum has also been inspired to make the move into the wine industry, taking on an internship alongside a viticulture course at Nelson Marlborough Institute of Technology (NMIT). With about a year left to complete his degree, Kris is not yet sure where his journey will take him. “I’m still a little bit on the fence. I really do quite enjoy my vineyard side of things - I like being outdoors in the vineyard - but I do quite enjoy working harvest because of the busyness and that sort of thing in the winery,” he says. He would like to spend some time in Central Otago, and hopes to also experience some vintages overseas, but envisions he will end up back in Marlborough. He is thankful for the insight he gained at New Zealand Wine School, and while that programme is currently paused (see page 17), encourages other Marlborough students to leap into the opportunities for secondary school students at NMIT. “It can open a lot of doors I think.”
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Hands on learning SOPHIE PREECE The New Zealand School of Winegrowing is no longer operating out of Marlborough Boys’ College. However, students from the school, and from Marlborough Girls’ College, are still attending classes at Nelson Marlborough Institute of Technology (NMIT) as part of the Trades Academy, says programme lead specialist Catherine Harris. Nineteen students from a mix of Years 12 and 13 head to NMIT each Thursday, and earn NCEA credits while also getting the opportunity to complete their New Zealand Certificate in Cellar Operation Level 3. “It is very pleasing to see the high levels of engagement of learners in the classroom,” says Catherine. “NMIT is often their first real taste of being in a tertiary institute and being on campus gives them an opportunity to grow and explore potential career pathways.” Rebecca Kane, who was running the wine school, says after four years operating out of Marlborough Boys’ College (MBC), the opportunities presented by the school are continuing through NMIT. She says the course has evolved, and the enhanced partnership with NMIT meant they could offer students better facilities “and tutors with specialist knowledge”, as well as Cellar Operations. Students at MBC are still supported in their learning
via Confined Spaces, Health and Safety and Growsafe courses, she says. They can also choose to follow a wine focus through the school’s agriculture course. Having students go to NMIT for a full learning day, rather than fitting wine school subjects into a period-by-period schedule, allows for more “in-depth and hands on learning”, Rebecca adds. Catherine says in the first year at NMIT, the college students learn about different grape varieties and New Zealand regions. They learn the basics of white and red wine making, including health and safety and wine legislation, and about key vineyard tasks. In the second year they create their own wine, making all the decisions about the winemaking process. They also learn about Sparkling and sweet wine production, plus sustainable waste management in a winery, says Catherine. Both years include a component of marketing, branding and cellar door retail. The programme takes a “very hands-on approach”, she adds. “Throughout the course learners are exposed to a wide range of activities in the vineyard, labs and of course our winery. Each learner makes their own wine, starting with picking the grapes, pressing, fermenting, stabilising and fining, and finally bottling.” It’s an “excellent opportunity” to see how wine is made, “and the important relationship between viticulturists and winemakers”.
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Winepress June 2022 / 17
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Collaborative Effort Marlborough Cooperative celebrates a decade of growing
Ben McLauchlan. Photo Jim Tannock
TONY SKINNER
AS IT approaches its 10th anniversary, Marlborough’s cooperative of grape growers is confident it’s well positioned to grow its model in the decades to come. The Marlborough Grape Growers Cooperative (MGGC) produces wines for overseas clients, regarding itself as a B2B company rather than being overtly consumer-facing. Chief Executive Mike Brown says the collective, which was incorporated in October 2012, offered a beneficial option for growers wanting to own their own wine company. “This is a very different structure. A co-op has elements of both a family company and a corporation. But the one thing is the growers own it, and that’s our defining difference our growers own the wine company.” The MGGC is travelling a well-trodden road, in New Zealand at least, with more than 18% of the country’s GDP
generated in co-op structures. By contrast, a little over 1% of Australia’s GDP is generated through co-ops. “It’s a structure that suits Kiwis really well, for a couple of reasons. There is that history of collaboration within New Zealand. But also, given our size, the need to scale,” Mike explains. “Any decent-sized wine region around the world probably has a co-op structure of some kind. So if you look through the French regions, they’ve all got co-ops. I think we’ve probably got a lot to learn from some of those co-ops as well, because they’ve been doing it in some cases for 100 years.” For growers, one significant difference between belonging to MGGC and being a contract grape grower is that profits from trading are returned to the co-op members. MGGC Chair Ben McLauchlan, who is also a grower for the
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co-op, highlights the importance of the ownership structure aspect of supplying the co-op. “The traditional model, and Marlborough has been very much about this, is that you have a relationship with your winery. But in this case, for our growers, the winery is actually ours. That’s really cool, and it brings a lot of pride as well.” In developing wines for its clients, the MGGC can also offer the full breadth of taste profiles of Marlborough grapes, ranging from Wairau to Awatere. For example, the highest vineyard is at 203 metres and the lowest at sea level, providing early and late ripening areas with a span of at least a month. Led by head winemaker Drew Ellis, the MGGC works directly with clients to develop the best flavour profile for their customers. The finished product is then shipped in 24,000-litre Flexitanks to be bottled at the end destination. As an illustration, the wine from the co-op’s 2021 vintage was sold in 12 different blends to eight separate clients. Revenue from customer contracts totalled $27.7 million for 2021, with around half of that coming from clients based in the US, followed by Europe (around 35%) and Australia (15%). In some cases, MGGC has been doing business with the client for many years. “The amazing thing is Drew, who’s been with the co-op since the beginning, understands the terroir of all the individual sites, and can blend and make a wine that the client wants,” Ben says. “And that’s a really
Drew Ellis
unique aspect. When clients go to other companies, they get what they get. When they work with us, they become part of our business and get to utilise Drew’s expertise.” Moreover, some of the MGGC’s owners have grown grapes in Marlborough for over 25 years, offering a vast amount of experience and knowledge to other members. Ben also oversees the Innovation Vineyard Project, which explores new management systems and technologies for the benefit of cooperative members. The cooperative organises technical workshops and social occasions to further foster a sense of community within the collective. Family and friends of MGGC growers may also be treated to a glass of The Acorn, which is produced by the cooperative as a limited release. Mike says it’s “a bit of a mark of prestige” to have grapes included in The Acorn for growers. There’s a good reason behind the name, Ben adds, because “from small beginnings, great things will grow”.
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Winepress June 2022 / 19
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Local Expertise Replanting Marlborough vineyards PAUL O’DONNELL
MANY VINEYARDS are now approaching the age where trunk disease is becoming an issue, necessitating vine replacement. There are several approaches to this challenge, these need to be considered carefully in order to effectively manage associated costs and reduction in production/ income. Option one is to ‘rip the band-aid off’ and do a total replant. Trellis and irrigation may also be at the point of needing replacement as well, so the project could be even bigger. The benefits of this approach are lower overall cost due to economies of scale, and also locking in current prices in an inflationary market. The replanted vines are then all at the same age and stage, making future maintenance and planning simpler. However, this approach creates a period of two to three years without income, on the back of significant capital expenditure. Banks may be hesitant, somewhat understandably, to fund this approach. Supply issues must also be considered – will the quantity of plants, posts etc be available? Option two is to take a progressive approach to replacement, replanting smaller sections of the vineyard over several years. Capital expenditure is then spread over time, and income, while reduced, remains steady. It is likely that the bank will look more favourably on funding this option. Availability of supply shouldn’t be as much of an issue as with full replacement. But the result is a vineyard with varying ages, and potential for variability across the
different plantings. Future management is more complex. Also, this may not be a viable option if infrastructure needs to be replaced as well. If the trunk disease is not widespread, then diseased vines could be identified individually and replace or retrunked. Benefit here is that all costs can be claimed as R&M, reducing tax incidence, and disruption to income is minimised. However, this option could be seen as ‘papering over the cracks’ and simply delaying the inevitable. Alternatively, if you don’t have the appetite for the disruption of a replant, this could be a good time to list the vineyard for sale – valuations and sale prices often don’t factor in the state of the plants, posts, irrigation etc. It’s also important to consult with your winery about timing, especially if the grapes are under contract. Reach out to suppliers to get a feel for availability of both product and labour. As always, best practice is to consult with your accountant (and bank) early in the process, using modelling and forecasting to work through the various scenarios, and find the right solution for you and your vineyard. Paul O’Donnell is managing director of BDO Marlborough. If you have a question for BDO Marlborough that could be answered in this column, please email sophie@ sophiepreece.co.nz. The comments here are general in nature. You should obtain your own specific tax advice.
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When Grover met Oxin SOPHIE PREECE
WATCHING TWO robotics companies sit down for a speed dating session was a bit of a highlight for Mark Unwin at last month’s Marlborough Innovation Day. “While we think we compete locally we are working globally,” says the Marlborough District Council economic development programmes manager. “We are not going to solve some of these big issues individually.” Smart Machine has developed the Oxin autonomous viticulture vehicle from its Blenheim base and Peek Robotics, Wellington, develops autonomous platforms for agricultural work, including the GRover prototype platform. “Ultimately it will be a range of tools in this space that complement each other to create an ecosystem that has real value to growers,” says Smart Machine founder and design director Nick Gledhill. “We’re committed to being a part of that ecosystem and excited to talk with other businesses who share that mindset and common goal.” He says the event created a “real opportunity” to meet others in the value chain “and provided insights into not only the technical challenges but also the commercial ones we face trying to solve local and global problems from Marlborough”. The speed dating session was just one of the ways the Innovation Day - with its theme of Productivity, Innovation and Wellbeing – sought to connect innovators, services providers, producers and funders, to help build a collaborative ecosystem to fuel innovation and technology development. The Innovation Day, as well as a Marlborough Startup Weekend in mid-June (see sidebox) are “activation” of the council’s goal of transforming Marlborough into an
Asio Avock from Hortus using Tātou technology. Photo Jim Tannock
international incubator of viticulture technology and innovation. “So Marlborough is not just exporting the world’s best Sauvignon Blanc, but we are also exporting that technology and the innovation created around that,” said Mark in the May Winepress. Wine Marlborough general manager Marcus Pickens applauds the council’s work in connecting industry, innovators and funders, saying the wine industry has been insular for too long. “We talk to ourselves a lot, but the more we share our problems, the more solutions we will find, thanks to start-ups and innovators and people from left field.” Aimee Jay, co-founder of workforce management app Tātou, says there is definitely an innovation community building in Marlborough, “but I for one took a long time to reach out”. Five years on, she enjoyed the opportunity to meet with other tech companies and aspiring innovators in the speed dating event. “It is very natural to assume everyone is a competitor and to be secretive when starting out,” says Aimee. “But it is incredibly rewarding to befriend and partner with other companies.”
Startup Weekend The Techstars Startup Weekend Marlborough is a chance to learn what it takes to create a startup business and to experience entrepreneurship first-hand says Marlborough District Council economic development programmes manager Mark Unwin. The 54-hour event, from June 17 to 19, aims to “inspire, support and empower people to become entrepreneurs”, he says. “If you have a great idea or wonder what it would take to be an entrepreneur, or just want to learn more about problem solving, design thinking and startups, this is for you.” Participants will meet mentors, investors, co-founders, and sponsors to show them how to get more done faster. “A startup business needs different types of people and skills to make the company successful. You might be a creative or someone who takes charge, a natural networker or a developer who creates awesome websites, apps, or products from the ground up - a successful startup needs all these skills,” says Mark. The event is being run by Business Trust Marlborough, with council and Angel Investors Marlborough sponsoring the event. To register go to event.techstars.com/event/oyDQXxi4z6
Winepress June 2022 / 21
CELEBRATE
Generation Y-ine Seismic shifts in the wine industry SOPHIE PREECE
BEC NORTON’S first job in wine was merely “a means to an end”, with that 2014 Yarra Valley vintage focused on cash, not career. But six years on Bec is studying and working in wine, and has her own Marlborough label – Tettonica – with winemaking partner Aaron Zuccaro. Bec is this year’s recipient of the Wine Marlborough Scholarship at Nelson Marlborough Institute of Technology (NMIT) where she juggles studies with winery lab work and a growing young family, with a second child due around the time of publication. Back in 2014, Bec piggybacked her way into a cellar job at Domaine Chandon in the Yarra, after the winery asked her friend to return for a second year. “I was lucky that she scored me a job,” says Bec, who was soon hooked on harvest and on Aaron, who was also there for the vintage. The couple went on to do harvest at Indevin in Marlborough, her home province, before Bec moved to Auckland to study vet nursing. In 2017 she moved to Melbourne, where Aaron’s parents have a small vineyard and winery, and spent weekends helping out in the cellar door and vineyard, while also working full-time for Giant Steps as a vineyard tractor operator. “So I eased back into it I guess.” In 2018, while still in Australia, she started studying online for a wine and viticulture degree through NMIT and in late 2019, when their son was two weeks old, the couple moved back to Marlborough, where Bec continued to study and work in wine. In vintage 2021 they established Tettonica, which is Italian for tectonic, in a nod towards the geology of the region. “We are lying between two tectonic plates and there’s a lot of energy and movement under the surface. We like to think that energy goes into the vines and then into the wine,” Bec says, noting the Italian form is a nod to Aaron’s Sicilian winemaking heritage. “We thought it was the perfect time to start our own thing,” says Bec, talking of experiences with smaller batch winemaking in Aaron’s family winery, and a love of a more
“We like to think that energy goes into the vines and then into the wine.”
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Bec Norton “hands off” process. “That minimal intervention approach to winemaking and just letting the fruit speak for itself, as opposed to messing with it too much.” They started with a small run of Pét Nat, and this year have modest amounts of Pét Nat, Syrah Rosé, and a barrel apiece of Nouveau Pinot and Pinot Noir. Bec says it’s great to have Marlborough’s “big guns” with all their Sauvignon successes, but it’s also “really awesome to do something a bit different”. They have found a community of likeminded smaller producers. “We didn’t realise there was that much of that here, until I got back home and had a nosy around… It’s definitely becoming bigger, and people are starting to take on their little sideline projects,” she says. “You do your day job and make your wine the way you are employed to. But then having the opportunity to do your own thing on the side is pretty cool.” And they love the way Tettonica introduces them to some “amazing vineyards” and the people behind them, delighted to have been able to buy organic fruit from The Wrekin this vintage, as well as from The Alcove. Their dream is to see Tettonica do well enough that it becomes a part-time gig. “We really hope the wines this year are well received, and that people enjoy what we want to do.” Making an income from the label would be amazing, “but that’s not the most important thing for us”, she says. “For so long we have been a bit hesitant to do it and we thought ‘why not?’ We have the resources to do it now so it’s just taking that leap of faith.”
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A new strand in Wine Growing has been introduced to the NZ Certificate in Horticulture, for those working in vineyard settings. To learn more and enrol in the new programme visit www.primaryito.ac.nz/news or call 0800 20 80 20
It covers vineyard specific machinery and trellis systems, as well as learning around the wider industry and is partially covered under the FREE* Apprenticeship and Training Fund.
* Free training only available up until Dec 2022 for eligible programmes. If the programme duration goes longer, some fees will apply. Visit www.primaryito.ac.nz for more information.
Winepress June 2022 / 23
PROTECT
Biosecurity Watch Mealybugs - an ongoing threat to New Zealand’s wine industry JIM HERDMAN
The importance of reporting the unusual Mealybugs have been an ongoing threat to the New Zealand wine industry as the primary vector of grapevine l afrollassociated virus 3 (GLRaV-3). The industry has made good progress combatting the disease with the introduction of the Grafted Grapevine Standard (GGS) in 2006, which has just been updated to Version 4. The measures introduced with the GGS and other vineyard practices such as removing affected vines have gone some way to successfully combating the disease. However, vigilance and monitoring by growers are still required to determine mealybug presence and population size. Pseudococcus mealybugs occur throughout most of New Zealand. The three mealybug species in vineyards are known as longtailed, citrophilus and obscure. Only longtailed and citrophilus mealybugs are commonly found in vineyards. They are not specific to grapevines and exist on a wide range of horticultural crops, weeds, and garden
plants. They typically have two or three generations per year. Mealybug populations in the vineyard are often unevenly distributed; they inhabit all parts of a grapevine but prefer dark, shady, and protected places, seeking out cracks and crevices, the insides of fruit bunches, or the undersides of leaves. In winter, on a dormant vine, mealybugs can remain unseen in cracks and crevices in old pruning scars, under bark, and on the roots. Those that survive over winter begin to move on to leaves at budburst. In New Zealand, where mealybugs are present in conjunction with GLRaV-3, control of the vector is essential to limit the spread of infection. Where mealybugs are not known to be present in a vineyard, surveillance and monitoring are recommended, along with good vineyard hygiene protocols. As well as conventional monitoring, a pheromone trap can be used for citrophilus and longtailed male mealybugs. The pheromone traps contain a lure mimicking the mealybug sex pheromones. Lures remain effective in the vineyard for up to 60 days, allowing enough opportunity to understand what the population is over that time. Mealybugs are characterised by the distinctive powdery wax that covers them, and they vary significantly in size depending on their life stage. The earliest life stage are nymphs called ‘crawlers’ which are less than 0.5mm in length. There are three female nymphal instars and two male nymphal instars. These feeding stages grow by moulting. Crawlers are difficult to see with the naked eye, so they are best observed in the field through a 10x hand lens. Adult female mealybugs are relatively easy to see, ranging from two millimetres to Longtailed mealybug female. Photo Nicholas Martin, Plant & Food Research
IF YOU SEE ANYTHING UNUSUAL
CATCH IT . SNAP IT . REPORT IT . Call MPI biosecurity hotline 0800 80 99 66 24 / Winepress June 2022
PROTECT Longtailed mealybug male. Photo Nicholas Martin, Plant & Food Research
5mm in length. The adult male mealybug form is very different from all other life stages. They have wings but are not strong fliers and often walk in search of a mate. They have no mouthparts, so they do not feed and cannot spread GLRaV-3. Female mealybugs can only walk, and human activity is the most likely cause of spread; however, there may be some short-range wind dispersal. Human aided spread of mealybug is most likely to occur if adult females are hitchhiking on equipment or machinery; if they are also infected with GLRaV-3, they can transfer the disease to a new block or vineyard. If not identified via surveillance or monitoring, often the first sign of mealybug presence in the vineyard is the blackening of the leaves and fruit from sooty mould. This opportunistic fungi grows on the honeydew, a sugar-rich waste product expressed by the mealybugs. Under some conditions, the honeydew can be seen as it glistens in the full sun prior to a sooty mould infection. Effective mealybug control using selective chemistry and biological controls requires early detection, thorough spray coverage, correct application rates and the establishment and maintenance of natural biological control organisms within the vineyard and interrow swards. For advice on timing and chemical applications, the Bragato Research Institute has produced a fact sheet on mealybug seasonal control on the members’ section of nzwine.com (nzwine.com/mealybug-factsheet-2021) One of our most unwanted pests is the vine mealybug (Planococcus ficus). This mealybug is not present in New Zealand, but it would be a significant threat to the wine industry if it were to establish here. It is slightly smaller than the Pseudococcus mealybugs that are already present, and has a soft, oval, flat, distinctly segmented Vine mealybug is one of our most unwanted vineyard pests not present in New Zealand. Photo René FH Sforza USDA ARS EBCL
body that is covered with a white, mealy wax extending into spines about 3mm in length. Vine mealybugs can also transmit grapevine leafroll-associated viruses and produce honeydew that acts as a substrate for black sooty mould. They could be introduced into New Zealand through infected plant material or on imported vineyard machinery. The vine mealybug is currently one of the most significant vineyard pests in California and has resulted in the removal of some vineyards where it occurs alongside other vineyard diseases. The females can lay up to 700 eggs in a season; populations are generally highest at harvest, which increases the risk of spread. Chemical and biological control tools are available to manage populations if they establish in New Zealand, but they have the potential to be difficult to control due to a preference for grapevines and rapid reproduction rates. This particular species of mealybug is an unwanted organism in New Zealand. Pheromone traps have been developed and are available overseas to aid early detection. Good vineyard hygiene practices such as regular cleaning and sanitising of machinery, equipment, tools, vehicles, and footwear are great preventative measures. If you see something that looks like a vine mealybug or anything else unusual in the vineyard, remember to Catch It, Snap It and Report It to the Biosecurity New Zealand Hotline (0800 80 99 66), and get in touch with New Zealand Winegrowers’ biosecurity team (biosecurity@nzwine.com).
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Winepress June 2022 / 25
Industry News
Marcus Wright. Photo Richard Briggs
Lawson’s Dry Hills Field Day
Regenerating Vineyard Soils Soil guru Charles Merfield is keynote speaker at an event on Regenerating Vineyard Soils on July 11. Charles, from the BHU Future Farming Centre and Merfield Agronomy Ltd, will discuss how regenerative agriculture principals could be used in viticulture. The interactive field day will also have a session from Lachy Hynd at Soil Matters, talking of keeping soil covered, microbiological ecosystems, biological linkages, humus formation, water holding capacity, nutrient storage capacity and carbon sequestration. Hamish Stace from Kiwi Seed will discuss regenerative permanent vineyard pasture, cover crops under regenerative principles, and how to best sow and establish those crops. Rebecca Lawrence from Soil Matters will talk on soil analysis tools, including visual soil assessment, mineral test interpretation and biological testing. The event, sponsored by New Zealand Landcare Trust, Soil Matters, Kiwi Seed and Hunter’s Wines, will be held at Hunter’s at 603 Rapaura Road from 1.30pm to 4pm on July 11. Register at nzlt.infoodle.com/f/RegeneratingVineyardSoilMay2022 by July 7.
2021 Young Winemaker National Final The postponed 2021 Tonnellerie de Mercurey Young Winemaker of the Year National Final is set to take place on June 22, with Marlborough’s Peter Russell competing against Ben McNab and Jordan Moores. The event will be held at Amisfield Winery in Central Otago, with the Awards Dinner to be held at The Canyon at Tarras Vineyard.
Peter Russell
An upcoming field day at Lawson’s Dry Hills will highlight the company’s work on reducing carbon emissions and the benefits they’re getting from that. Lawson’s Dry Hills won the Wine Industry category in the 2021 Cawthron Marlborough Environment Awards, and the July 19 field day is an opportunity to see how their experience can translate to other businesses in the region, and especially exporters, says environment awards coordinator Bev Doole. “Lawson’s Dry Hills are one of the few wine companies to achieve the rigorous ISO accreditation for both Sustainability and Carbon Neutrality. They are also leading the way in recyclable and biodegradable packaging, generating solar power and water conservation.” The field day is from 2pm to 4pm. Everyone is welcome but bookings are essential. Email bev.doole@icloud.com by July 12 to attend.
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Contact Rob 021 343 191 or email: rob@chardfarm.co.nz 26 / Winepress June 2022
Viticulture Market Update Recent months have seen demand for vineyards “rise sharply” as wine companies look to secure fruit supply, says the Colliers Marlborough and Central Otago Viticulture Market Update. “Wine companies are looking to secure fruit supply to meet demand driven by very strong wine sales over the past six months,” says the report. The Colliers analysis shows vineyard values stabilised throughout the second half of 2019 and 2020. However, over the past 12 months average vineyard value per planted hectare across all of Marlborough has increased by approximately 18%, despite uncertainty surrounding the impacts of Covid-19. “We understand that this was largely a result of wineries acting to secure sufficient crop for the following seasons.” Wine companies are generally only interested in larger scale vineyards that do not necessarily have housing, whereas smaller vineyards are still largely influenced by the lifestyle market which has also seen significant growth, the report says. “There has been a resurgence of greenfield vineyard developments over recent years with expansion into areas previously deemed unsuitable for vines due to climatic risk, such as the Upper Wairau. There are also further bare land blocks which have been earmarked for vineyard expansion and will be developed over the next couple of years. This expansion demonstrates the confidence within the industry.” The Colliers report notes the limited supply of suitable land, water and capital restrictions will restrain long-term expansion within the region, “and the sector may look to other growing locations and varietals for future growth”.
Research Symposium The Eastern Institute of Technology School of Viticulture and Wine Science will hold its second annual research symposium on September 1. Professor Hirini Matunga from Lincoln University and Professor Paul Kilmartin from Auckland University will be keynote speakers at the symposium, title Advancing Viticulture and Wine Related Research. The event will also consider research themes from viticulture, wine science and technology, wine business and wine tourism. The symposium will be live streamed.
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Contact Steve phone or text 027 477 8788 Email: wine@ranuiwines.co.nz
Tackling Climate Change A Sustainability Guardians webinar series is to run throughout June, with four lunch time sessions covering everything from greenhouse gas emission reports to glass circularity, as well as insights into funding options. • June 2, 1pm – Understanding your emissions and strategies to reduce your carbon footprint. • June 9, 1pm – Carbon offsetting – What this involves and how you can become involved. • June 21, 1pm – The benefits of the circularity of glass, decarbonisation and International Wineries for Climate Action. • June 30, 1pm – Green Star rated buildings and accelerating the reduction of carbon emissions through investment funding. nzwine.com/guardians-programme/webinars Winepress June 2022 / 27
Wine Happenings
A monthly list of events within the New Zealand wine industry. To have your event included in the July Wine Happenings, please email details to sophie@sophiepreece.co.nz by June 21. Due to uncertainty around Covid-19, there may be changes to some of these listed events. For more information, please use the contact supplied or email sarah@winemarlborough.nz
JUNE 2 9 15 20 21 22 30 JULY 1-2 5 7 7 - 10 11 19
Tackling Climate Change webinar – understanding emissions - 1pm (see page 27) Tackling Climate Change webinar – carbon offsetting – 1pm Grape Days Marlborough Marlborough Careers Evening, 6.30pm to 8.30pm at Marlborough Lines Stadium 2000 Tackling Climate Change webinar – circularity – 1pm 2021 Young Winemaker National Final (nzwine.com/young-winemaker) Tackling Climate Change webinar – Green Star rated buildings – 1pm Winetopia Wellington (winetopia.co.nz) Tonnellerie de Mercurey Marlborough Young Winemaker of the Year 2022 Information Evening (nzwine.com/en/events/young-winemaker) Young Viticulturist of the Year Marlborough 2022 Competition and Celebration (nzwine.com/young-vit) Marlborough Book Festival (marlboroughbookfest.co.nz) Regenerating vineyard soils event. 1.30pm to 4pm at Hunter’s Wines. (see page 26) Lawson’s Dry Hills Field Day, 2pm-4pm (see page 26)
AUGUST 15 Marlborough Wine Show 2022 entries open (marlboroughwineshow.com) 26 - 27 Winetopia Christchurch (winetopia.co.nz) 30 - 31 Corteva Young Viticulturist of the Year National Final, Marlborough (nzwine.com/young-vit)
Climate change webinars - June 2 - 9
28 / Winepress June 2022
Grape Days - June 15
Marlborough Book Fest - July 7
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Collaborating, innovating and supporting growers in New Zealand Fruitfed Supplies has worked closely with growers, wine makers and suppliers to support the continued growth of the wine industry. Enabling recycling initiatives, investing in research and development and seeking the latest wine making ingredients from internationally renowned suppliers are some of the ways the Fruitfed Supplies team has demonstrated commitment to the industry in recent times. Our local and knowledgeable customer service and in-field representatives are dedicated to help achieve your goals.
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