Winepress March 2018

THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 279 / MARCH 2018

WINE FESTIVAL

RESEARCH INSTITUTE

Photo: Jim Tannock

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12

this issue...

REGULARS

FEATURES

3 4

16

Editorial

10 Research Institute

From the Board - Tracy Johnston The Good Stuff - Tracey Marshall

18

Gen Y-ine - Loren Coffey

20

Biosecurity Watch

22

Industry News

24

ANZ Wine Happenings

3

Plans for the New Zealand Winegrowers Research Centre are progressing at pace, with Development Manager Tracy Benge now based in Blenheim.

18

15 Speak Up

In part one of a new series, Winepress talks to Nicola Coburn, communications advisor, on getting good news out.

19 Diverse Marlborough

A series of events last month, including the Bach Hop for sommeliers and a Pinot Safari for wine buyers and writers, showed the diversity of Marlborough’s landscapes and wine styles.

19

Cover: Tracey Marshall at Kaituna wetland, one of the initiatives in Pernod Ricard Winemakers’ biodiversity programme.

Photo Jim Tannock

Winepress March 2018 / 1

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

From the Editor Sauvignon Blanc has transformed Marlborough’s landscape, economy, culture and reputation. It has put us on the map and on international wine lists, has brought visitors flocking to our cellar doors and restaurants, and has provided careers that tempt people to return or relocate to the province.

Sauvignon Blanc is to thank for much of the $477 million wine brings to the region’s coffers and for $52m worth of wages, according to NZIER. It has surely also had something to do with the $10.5m Government has promised to spend on a Wine Research Centre in Blenheim (pg 12), bringing even more international talent and attention to the region, while growing knowledge and expertise for New Zealand’s wine industry.

Sauvignon Blanc has been Marlborough’s greatest success story and continues to thrive, but it’s not the only story to tell. Beyond the sea of Sauvignon, Marlborough is producing a myriad of other varieties and styles that deserve the limelight, and there is a growing emphasis on putting them centre stage.

That happened at the recent Wine Marlborough Bach Hops (pg 19) through which more than 40 sommeliers visited vineyards and the Queen Charlotte Sounds and tasted a range of varieties. It was told at the Marlborough Wine & Food Festival (pg 10), where companies showcased the breadth of the region’s wines, along with the quality of its produce.

It’s told by the Zephyr Riesling Garden Party, and through the Pinot Noir Safari (pg 9) where 10 Marlborough wine producers showed the road less travelled, with extraordinary wines from extraordinary corners of the province.

They each add richness to Marlborough’s story, including that of its Sauvignon Blanc, and show the evolving maturity and complexity of its wine industry.

“Sauvignon Blanc has been Marlborough’s greatest success story, but it’s not the only story to tell.”

SOPHIE PREECE Printed by: Blenheim Print Ltd 03 578 1322

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

Winepress March 2018 / 3

From the Board The power of the festival TRACY JOHNSTON

THE POST event reviews of the Marlborough Wine and Food Festival have been rolling in and they have been overwhelmingly positive. It must be said that this is not just good luck. It is due to the determination and hard work of the team at Wine Marlborough, the festival committee and a raft of food and wine producers, entertainers and suppliers who work together to create the atmosphere that draws a crowd of more than 8,000.

Like many, I spent time on the day serving festival-goers and caught snippets of their stories. I met several couples from Christchurch who were thrilled to have a shortened drive time up the coast to come to the event. I also chatted with another couple who had recently moved from Christchurch to live in Marlborough, having sold their farm. They proudly told me that the lifestyle move meant the boat was now just a 30 minute drive to either the Picton or Havelock marina, so they could go fishing in the Sounds whenever they liked. They were enjoying getting to know more about their new home region through the festival.

Then there was the local host playing guide and driver for a friend from Australia, who freely admitted she had been to New Zealand so many times she felt she was the country’s biggest fan. She was delighted to try wines that she was not familiar with and at 11.30am was already contemplating how she could get multiple cases home, having declared she was on a shopping expedition around the cellar doors the next day.

4 / Winepress March 2018

Another lady I served said she had intended to stick to sampling one varietal for the day and three tastes in, she had given up and was sampling across the range.

I also had the privilege of accessing the VIP area, which gave me an opportunity to meet and chat with some of the Platinum and VIP ticket holders.

I met two couples from Toronto.

One of the four was obsessed with Marlborough Sauvignon Blanc. She drank it exclusively and never left for a holiday without a stash, except for this trip of course. In her words:

“There is real respect for Marlborough as a premium wine producing region from international wine lovers.”

Tracy Johnston

“If it says Marlborough on the bottle I’ll buy it”. This was their first trip to New Zealand and Mrs SB Obsessed had organised it more than a year ago, with 14 days in the North and South Islands, with two days planned in Marlborough. When she discovered that the festival coincided with their visit, she sacrificed another night in the North Island to extend their time in Marlborough. By her own admission, the other three in her party had “indulged her” with a day at the festival, but they agreed it had been a worthwhile decision. When I asked how they had found the festival, their biggest surprise was the lack of emphasis on Sauvignon Blanc, and how wonderful it had been to see the depth of the range and styles of wine Marlborough was producing.

I also met a group of radio station execs out from LA and San Francisco, hosted by local Brian FM owner Andrew, who was proudly showing off his home region. And there were

“There is a genuine desire by the visitors attending the event to engage with wine brands.”

Tracy Johnston more like Andrew, returning home for visits to Marlborough to catch up with friends and immerse themselves in a Marlborough tradition.

Two things were reinforced for me as I reflected on the day. Firstly, there is real respect for Marlborough as a premium wine producing region, from international wine lovers. As an industry, the onus is on us to do everything in our power to retain and

Fabulous festival fashion at the 2018 Marlborough Wine & Food Festival

protect that reputation and maintain the respect of Marlborough wine buyers.

Secondly, I believe there is more to be done to capitalise on the interest of festival goers on the day. There is a genuine desire by the visitors attending the event to engage with wine brands.

After all, some of them have come from halfway around the world to be

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here. So are we making the most of the opportunity, whether it be to generate immediate sales, drive cellar door visitation, or flush out fans who can become engaged advocates offshore?

Whatever the objective, the festival offers a superb campaign platform for wine brands to leverage.

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Winepress March 2018 / 5

MET REPORT Table 1: Blenheim Weather Data – February 2018

February February 2018 February Period February

2018 Compared LTA of LTA 2017

to LTA GDD’s for: Month - Max/Min1 244.1 109% 224.3 (1996-2017) 223.6 2 Month – Mean 234.9 108% 216.5 (1996-2017) 217.0 Growing Degree Days Total Jul 17–Feb 18 – Max/Min1 1228.8 121% 1017.2 (1996-2017) 1060.0 Jul 17–Feb 18 – Mean2 1253.0 119% 1049.6 (1996-2017) 1083.6 Mean Maximum (°C) 23.6 +0.4°C 23.2 (1986-2017) 23.1 Mean Minimum (°C) 13.9 +1.5°C 12.4 (1986-2017) 12.9 Mean Temp (°C) 18.8 +1.0°C 17.8 (1986-2017) 18.0 Grass Frosts (<= -1.0°C) 0 Equal 0.00 (1986-2017) 0 Air Frosts (0.0°C) 0 Equal 0.00 (1986-2017) 0 Sunshine hours 226.4 99% 227.6 (1986-2017) 246.3 Sunshine hours – lowest 133.6 2012 Sunshine hours – highest 298 1968 Sunshine hours total – 2018 470.0 96% 490.0 (1986-2017) 528.3 Rainfall (mm) 181.4 405% 44.8 (1986-2017) 61.8 Rainfall (mm) – lowest 1 1973 & 1983 Rainfall (mm) – highest 181.4 2018 Rainfall total (mm) – 2018 261.8 293% 89.4 (1986-2017) 89.0 Evapotranspiration – mm 122.4 109% 112.0 (1996-2017) 121.9 Avg. Daily Windrun (km) 236.9 94% 251.9 (1996-2017) 239.3 Mean soil temp – 10cm 19.0 +0.7°C 18.3 (1986-2017) 18.7 Mean soil temp – 30cm 21.3 +0.7°C 20.6 (1986-2017) 21.0 GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures 2 GDD’s Mean are calculated from average hourly temperatures 1

February 2018 was warm, extremely wet and calmer than normal.

Temperature The February 2018 mean temperature of 18.8°C was 1.0°C above

the long-term average. The second and third weeks of February were the warmest with well above average temperatures. However, the last week of the month was a lot cooler, with temperatures much more like autumn.

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

Mean Max (C°)

Mean Min Mean (C°)

1st - 7th 8th - 14th 15th - 21st

22.3 (-0.9) 25.0 (+1.8) 26.0 (+2.8)

14.6 13.8 15.6

(+2.2) (+1.4) (+3.2)

18.5 (+0.7) 19.4 (+1.6) 20.8 (+3.0)

Rainfall (mm)

Sunshine (hours)

8.8 39.4 108.0

58.0 59.2 62.1

22nd - 28th 20.9 (-2.3) 11.5 (-0.9) 16.2 (-1.6) 25.2 47.1 23.6 (+0.4°C ) 13.9 (+1.5°C) 18.8 (+1.0°C) 181.4 405% 226.4 99% 1st-28th Feb LTA 1986-2017 23.2 12.4 17.8 44.8 227.6 6 / Winepress March 2018

The hottest day in Blenheim during February was the 13th, with a maximum temperature of 31.6°C. There were a further eight days when the maximum temperature was between 25 and 30°C. The coolest overnight minimum temperature during February 2018 was 8.4°C on 8th February.

Rainfall February’s rainfall total of 181.4 mm was 405% of the long-term average. The February 2018 rainfall total has entered the record books as the highest total for February, for the 89 years 1930 to 2018. The previous highest total was 129.0 mm, recorded way back in 1936; i.e. February 2018 exceeded the previous highest total by 52.4 mm.

Rain was recorded on 11 days in February 2018. Five of those days recorded greater than 10 mm rain: 11th = 35.0 mm, 19th = 15.0 mm, 20th = 75.2 mm, 21st = 17.8 mm, 26th = 12.4 mm.

The total from ex-tropical cyclone Gita from 19-21 February was 108 mm.

Total rainfall for January and February 2018 was 261.8 mm. To put this into context it is 41% of Blenheim’s long-term average annual rainfall, of 636 mm. This is the highest January/ February total on record for the 89 years 1930-2018. In an average year it would take until half way through June for 262 mm rain to be received.

Sunshine Although February recorded its highest ever rainfall total, it is quite remarkable that it still managed to record 226.4 hours sunshine, 99% of the long-term average. Often high rainfall can mean low sunshine hours.

Although there were 11 rain days in February, there were only five days which recorded less than one hour of sunshine. However, there were 13 days which recorded ten or more hour’s sunshine.

Wind Run Average daily wind-run for February was 236.9 km, 94% the long-term average (1996-2017) of 251.9 km. The 13 years 2006-2018 have all recorded lower than average wind-run during February.

Shallow Soil Moisture Average shallow soil moisture (5–35 cm depth) at the Grovetown Park

weather station for February was 27.7%.

This is the highest average moisture level recorded for February for the 16 years 2003 to 2018. Top soil moisture was substantially higher in the second half of the month, when almost all of the rain was received. Average soil moisture from 1 to 11 February was 20.0%, and from 12 to 28 February it was 32.1%.

Potential Evapotranspiration Potential evapotranspiration for February was 122.4 mm, 109% of February’s long-term average of 112 mm. Given the very high rainfall during February you may be wondering why the potential

Table 3: Monthly mean temperatures over the 2017/18 summer

December January February Mean +/-LTA

Long-term Average °C 16.8 18.1 17.8 17.6

2017-18 Mean °C 18.7 +1.9 20.7 +2.6 18.8 +1.0 19.4 +1.8

Table 4: Monthly sunshine over the 2017/18 summer

December January February Total

Long-term Average 251.0 262.5 227.6 741.1

2017-18 hours 319.1 243.6 226.4 789.1

% of LTA 127% 93% 99% 106%

Table 5: Monthly rainfall over the 2017-18 summer

December January February Total (%LTA)

Long-term Average (mm) 46.5 44.6 44.8 135.9

2017-18 mm 21.6

80.4

181.4

283.4mm

% of LTA 46% 180% 405% 209%

Table 6: Monthly evapotranspiration over the 2017-18 summer

December January February Total

Long-term Average 141.4 142.2 112.0 395.6 mm

2017-18 mm 177.8

135.6

122.4

435.8 mm

% of LTA 126% 95% 109% 110%

Table 7: Monthly potential water deficit over the 2017-18 summer

Long-term Average December -95.8 January -99.7 February -78.5 Total -274.0 mm

2016-17 mm % of LTA -156.2 163% -55.2 55% +59.0 -152.4 mm 56%

evapotranspiration was close to average, rather than well below average. However, temperature is a major driver of evapotranspiration, and February’s above average mean temperature is in a large part responsible for the higher than average evapotranspiration.

2017/18 Summer Weather Summary The summer of 2017/18 (December to February) will be remembered as one of the warmest on record for Blenheim.

For the 87 year period 1932 to 2018 only one other year (1934-35) has r ecorded a warmer summer.

In Blenheim there were six days that reached 30.0°C or greater this summer; (2 in Dec, 2 in Jan and 2 in Feb). The summer of 2016-17 recorded no days of 30.0°C or greater. The summer of 2015-16 recorded two days of 30.0°C or greater; (30.0°C and 32.2°C). The summer of 2014-15 recorded one day of 30.0°C or greater; (30.8°C).

Total sunshine hours for summer were above average (Table 4). However, this was entirely due to the fact that December 2017 recorded very high sunshine hours. With high rainfall in January and February 2018, sunshine hours were average to below average.

Spring 2017 (Sep-Nov) recorded 98.6 mm rain, only 61% of the longterm average. December recorded just under half its average rainfall, so at the start of 2018 Marlborough was very dry and facing a potential summer drought.

The Southern Valley’s irrigation scheme was almost at the point of being shut off with the Wairau river flow down under 10 m3/second in early January. However, on 4 January 2018 the first of several major rain events for January and February was recorded.

Total summer rainfall of 283.4 mm was 209% of the long-term average total (Table 5). This is the third highest summer rainfall total for the 87 years 1930-31 to 2017-18. The highest

Winepress March 2018 / 7

summer rainfall total on record is 309 mm recorded in 1984-85. In contrast the lowest summer rainfall on record is only 27.2 mm recorded is 2000/01.

Evapotranspiration (Table 6) was very high in December 2017 due to well above average temperatures and radiation (sunshine). Although January 2018 was a lot warmer than December, the evapotranspiration was below average, largely because January wind-run was the lowest in 22 years; i.e. when it is calm there is little evaporative demand.

Potential water deficit (Table 7) is the difference between monthly rainfall received (Table 5) and potential monthly evapotranspiration lost (Table 6). Potential water deficit for the three months December 2017 to February 2018 was -152.4 mm. This is the lowest potential water deficit for summer, for the 22 years 1996-97 to 2017-18.

December 2017, the first month of

8 / Winepress March 2018

summer, had very high potential water deficit (-156.2 mm). However, the high rainfall in January 2018 meant that the water deficit was low (-55.2 mm). With extremely high rainfall in February 2018 (181.4 mm), there was actually a water surplus (+59 mm), rather than a water deficit. It is very rare to have a water surplus, as average monthly evapotranspiration over summer is normally approximately three times the average rainfall.

In summary, the 2017-18 season in Marlborough was water short from September to December 2017, with dependence upon irrigation. January and February 2018 were far wetter than normal, with little need for irrigation.

The 2017-18 season has also been very warm, with growing degree-days from September 2017 to February 2018 higher than in any previous season in the last 30 years. Once the full growing season (September to April) is complete, a

detailed summary will be included in Met Report.

Rob Agnew Plant & Food Research / Marlborough Research Centre

Pinot Safari

Photos by Lisa Duncan

Marlborough Pinot Noir Safari 2018 SWAYING STANDS of old macrocarpa, fossil-rich cliffs of whitewashed bedrock, winding dirt tracks in impractical places and precious pockets of hillside Pinot.

This is far from the view most people have of Marlborough’s wine country, dominated as it is by the sweep of Sauvignon Blanc across the plains.

However, Pinot producers are increasingly passionate about the wine coming from these complex and rugged landscapes in Marlborough’s remote corners. The vineyards explored in last month’s Marlborough Pinot Noir Safari, some of them 20 years old, represent less than 1% of the total vineyard area in Marlborough.

But they are a unique terroir that

companies lavish time and energy on, with rows hand-managed and picked section by section, according their soil and topography, clones and climate.

The Pinot Safari is run by 10 Marlborough wine companies Auntsfield, Churton, Dog Point, Greywacke, Fromm, TerraVin, Nautilus Estate, Seresin, Spy Valley, and Villa Maria - to share the stories of the vines and soils and hills that forge their wines. This year’s event was attended by a New Zealand audience, with a small group of top restaurateurs, retailers and influencers.

They spent their first day in the Marlborough Sounds, hearing how the sunken waterways and bush clad ridgelines influence the wine region’s

climate, while New Zealand King Salmon and Cranky Goat cheese helped satiate the safarists.

On the next day they took off on a four-wheel-drive adventure to the Awatere Valley and up its river, then through the Taylor Pass to the Southern Valleys, across the Wairau Plains to the Omaka Valley, and on to a ridgeline above the Waihopai.

Along the way, they tasted the wines of each place, and heard of the soils, slopes, climate, vineyard management and winemaking that created them. They found it’s certainly worth leaving the beaten trail for this remarkable taste of Marlborough.

Winepress March 2018 / 9

Fest for the Senses Marlborough Wine & Food Festival 2018 THE WEATHER gods have smiled on the Marlborough Wine & Food Festival for the past 34 years, but in 2018 they were positively beaming. Forecasts of torrential rain were foiled by a light drizzle, leading long-term festivalgoers to smile knowingly and explain that it simply does not rain that day.

The event sold out yet again, despite another 500 tickets released before the big day, to ensure Marlburians had the chance to attend, says Wine Marlborough Events Manager Georgie Leach. Locals were there in force, joining the more than 3000 out of town visitors, who bring additional spending of $1.3million to the region.

Georgie says a highlight of the event for her is the $25,000 plus raised for local community groups who help on the day, happy to be involved in such an iconic event. She also loved having some of Marlborough’s “food heroes” on show, including Ora King 10 / Winepress March 2018

Salmon, Kono mussels, Cloudy Bay Clams and Origin South lamb, as well as smaller operators like Marlborough Garlic, Taylor Pass Honey and Verve flower farmers. “It was great giving these local producers a platform to tell their story on Marlborough’s biggest day out” she says. “We should continue to do that.”

Committee member Jeff Fulton says the festival had a focus on bringing back “authentic Kiwi acts”, as well as the Local Stage. “And we wanted to get wider genres involved, such as the brass and jazz bands.” He says the style and feel of the event over the past two years has been amazing, “and the appetite for great food, wine and music makes it a recipe for success”.

Festival stalwarts step down Kathy Hughes and Lucy Walter started helping out with the Marlborough Wine & Food Festival

16 years ago, “putting heart and soul” into an event they love. Thousands of volunteer hours later, having helped organise, set up, run and pack down every event, they have both stepped down from the committee. Lucy, who has been chair for the past four years, says the festival is in a great place, and the time is right to step back. “We are both very proud, and both very emotional about it.” She says the festival has changed a lot over the years, to become an “iconic” day for Marlborough. “It celebrates all that is good about this region.”

Committee member Jeff Fulton has also stepped aside due to his relocation to Christchurch, as has Andrea Craig, making space for new festival fans to forge the event’s success.

Winepress March 2018 / 11

Wine Research New Zealand Winegrowers Research Centre PLANS FOR the New Zealand Winegrowers Research Centre (NZWRC) are progressing at pace, with Development Manager Tracy Benge now living in Blenheim to work on its establishment.

Tracy and the team have been meeting with stakeholders and key partners, while doing due diligence on possible sites for the location of the centre. “We want to make sure that it is right, and that it is future proofed,” she says. She is also working on a strategic plan and developing the NZWRC work plans, which need to be submitted to the Ministry of Business, Innovation and Employment (MBIE) by June.

The Government announced in October 2016 that it would allocate $10.5 million in funding over three years for the venture, as part of a MBIE Regional Research Institute (RRI) initiative to support innovation in the regions. The contract between the NZWRC and MBIE was signed in June 2017. The Marlborough District Council has also set aside $75,000 for its establishment and a further $150,000 in co-funding each year for five years, from 2018 to 2022.

12 / Winepress March 2018

Dominic Pecchenino, Peter Holley and James Dicey have been appointed as directors of the Board for the NZWRC and an independent chair is to be announced soon. Tracy says that while the centre is based in Marlborough, thereby boosting the regional Tracy Benge economy, the research programme will have a national focus. from our partners in New Zealand as “For me there are two key outcomes of well, including the universities and this research centre. One is national, Plant & Food Research.” driving benefit for the industry as a There is also potential for whole - for every grape grower and collaboration with other successful winemaker across the country. The bids in the RRI process, such as the other is driving value for the regions Centre for Space Science Technology - and not just here, but all the wine in Alexandra, which wants to use New regions.”

Zealand satellite imagery to develop Tracy has been looking at a solutions for regions and key sectors, research collaboration strategy, and and the Hort-tech RRI in Tauranga. has met with representatives of the Tracy has moved to Blenheim Australian Wine Research Institute with her family in order to work (AWRI) and Wine Australia, to discuss on “the opportunity of a lifetime” how they can work together in the in an industry she loves. She says future. “The AWRI will visit Blenheim that having spent so much time in in the next few weeks to continue Marlborough, the move feels “a little those talks,” she says. “That’s the sort like coming home”. of really positive reaction we have had

Hot Spill Spots Marlborough road maintenance company launches grape spill awareness campaign A COLLABORATION between Marlborough’s wine industry and road maintenance company HEB Construction will aim to reduce grape spills at “hotspots” during Vintage 2018.

HEB Construction, which is responsible for looking after local roads and state highways in Marlborough, will promote awareness of tricky locations for grape truck drivers and provide best practice guidelines for negotiating those locations. The company is developing a one-page driver induction document, including details of a 24-hour hotline for spill clean-up, to assist the wine industry in raising awareness.

It will also pinpoint the trickiest areas for truck drivers.

National Environmental Manager Simon Cathcart says the 2016-2017 grape spill records reveal a total of 68 spills and highlight several “hotspots”, of which two represent approximately half of all spills.

This includes the stretch of State Highway 1 between the intersection of State Highway 6 at the northern end and Redwood St to the south, where 25% of all the spills occurred at three roundabouts. A further 25% occurred along the entire length of Alabama Rd at all of the major intersections from State Highway 1 through to, and including, the eastern end of New Renwick Rd. The Renwick area also accounted for a significant cluster of spills, particularly at the intersections of State Highway 63 and Hawkesbury Rd and Anglesea St, Simon says.

He believes that although wine and construction are vastly different industries, they share a strong commitment

Two short stretches of road were responsible for half of Marlborough’s grape spills in 2016 and 2017. The first “hotspot”, responsible for 25% of spills, was the stretch of State Highway 1 between its intersection with SH6 (at Couplands) at the northern end and Redwood St at the southern end, with three roundabouts causing havoc.

The second risk area, which accounted for another 25%, is Alabama Rd, from SH1 through to its eastern end, where it turns to New Renwick Rd. The Renwick also area accounted for a significant cluster of spills.

to safety and the environment. Collaboration on the issue of grape spills is an excellent opportunity to minimise any potential environmental harm or road safety issues that may occur, he says. HEB Construction will also be looking for advance notification of when and where the harvesting process is likely to begin, along with the destination of the grapes, to enable operations staff to properly resource the support drivers along those routes.

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Winepress March 2018 / 13

Wine Tourism An increase in visitor numbers holds promise for New Zealand’s wine industry WINE TOURISM is big business, “but you ain’t seen nothing yet”, according to a report on the economic wellbeing of New Zealand’s wine industry. The Ripening Opportunities financial benchmarking report, published by Deloitte, New Zealand Winegrowers, and ANZ, looks back on a “hot” run of wine tourism, and forward to soaring international visitor numbers.

But the report questions whether the sector is doing enough to make the most of the opportunity to tempt tourists. “While much has already been done by the viticulture sector to ride the tourism wave there is scope for even more.” Key opportunities include greater collaboration on new initiatives with others in the food and beverage sector, or tourism providers, and adapting product offerings to Asia and North America, “where future growth is set to come from”.

Total international visitor arrivals to New Zealand hit 3.2 million in 2017, with spending of over $10 billion.

More than 20% of those visitors 710,000 - visited a vineyard or winery.

Expectations are that the total number of international tourists to New Zealand will climb to 4.9m by 2023, and that visitor spending, excluding airfares, could top $15 billion in 2023, which is a 52% increase on current figures.

China is forecast to become New Zealand’s most important market by tourist spend, with total spending expected to reach $4.3 billion by 2023.

Despite that “top tourist earner”, only six of the wineries surveyed for the report had Chinese language capacity

14 / Winepress March 2018

on their online presence.

“Consumers are increasingly being reached through the internet, mobile apps and social media, so an online presence is a necessity,” the report says.

“The ability of tourists to repeat purchase products once back in their home country is important when they want to relive their holiday experience.”

ANZ Food & Beverage Specialist Rob Simcic says there’s an affinity between tourism and wine in New Zealand. Businesses that get their visitor experience right “expose international and domestic visitors to a memorable experience with New

Photo by Kieran-Scott

Zealand wine”, he says. That “bodes very well for the wider industry”, and presents individual companies of all sizes with the chance to engage directly with their consumers and follow up with continued sales when the tourists return home. “Businesses that get their visitor experience right yield a benefit for the whole of the industry.”

Strengthening wine tourism – Ripening Opportunities • Look at collaborating with others in the food and beverage sectors to develop more specialised stores or unique shopping experiences • Showcase and market New Zealand’s unique food dishes and matching wines. “These products then need to be available to purchase as a gift to take home, or delivered direct when a tourist arrives home.”

• Develop entirely new products with the international tourist specifically in mind.

• Look at joint ventures with some top accommodation providers that give options of winery stays or eco-type accommodation with nice vistas.

• Create lasting authentic experiences that drive future product loyalty.

Cultural experiences, such as experiencing the great outdoors, New Zealand’s natural scenery and Māori traditions, etc, need to be combined into all products and services being offered to international visitors.

Speak Up MODERN MEDIA is an ever-evolving feast. How can you get a seat at the table? In part one of a new series, Winepress talks to Nicola Coburn, communications advisor and former Marlborough regional editor for Stuff. co.nz, on getting good news out.

How well does wine industry tell its good news stories?

I think there is room for improvement, and perhaps the industry is a little shy when it comes to getting their stories out there. Day to day you see some really good things happening, and some great stories to tell, but they are not getting much light.

It could be that companies are getting confused about which channels to use or what actually makes a story, but there are ample opportunities to reach a much wider audience.

What has changed?

Pretty much everything. It wasn’t that long ago that you might shoot out a press release and that was that.

These days, the comms side of the business requires you be across social - Instagram, Twitter, Facebook at the minimum – as well traditional media, which in itself has changed drastically.

You also need to have a decent website, an EDM (electronic direct mail), and be across industry news platforms as well. Things have changed rapidly and that is not going to stop - we have talking fridges now, which can be considered another content platform. Alexa, Amazon’s cloud-based voice service, will start coming into its own in the next 18 months to two years. There is also video content and virtual reality to think about. Wineries could conceivably use smart fridges to give consumers a tour of their winery and vineyards. These are the things companies need to be thinking about.

It’s not a matter of a simple press release any more - you need to be

across all those content streams.

Which channels and why?

It’s crucial to know who your audiences are and which platforms they are on. For example, baby boomers with disposable income will Nicola Coburn still be reading glossy special interest magazines, travel publications, newspapers and the web. Those people are less likely to be on Instagram Twitter and Snapchat, but that’s where you’ll find millennials and industry peers. Into the future, Alexa

“The more real you can be, the bigger your engagement and audience.”

Nicola Coburn and virtual reality will increasingly come into play, so you won’t need to read your news, it will be read to you.

Meanwhile, the Facebook audience will generally be women aged 25 to 34. It’s really a matter of knowing who you want to target and what their behaviours are.

How can stories stand out from the crowd?

content, whether that’s on social media channels, on a website, or through traditional media avenues. So you need to make sure your content is engaging and stands out. Simply tweeting beautiful pics of a delicious meal and a glass of wine is not enough. Creating compelling content is about showing your personality. It’s about being honest and transparent, and telling your own unique story. It’s also about knowing what your audience wants to read and what they are interested in. If you are using a PR company, especially one from out of town, make sure they really know you and your story. The more real you can be, the bigger your engagement and audience, and therefore the bigger the return on investment.

Nicola Coburn was until recently the Marlborough regional editor for Stuff, New Zealand’s biggest media company. She has now gone back to her PR roots, working in communications and strategy.

In April’s edition of Winepress Sharon Hill will share advice on effective electronic newsletters.

These days anyone can create Winepress March 2018 / 15

Good Stuff Green award for “business as usual” at Pernod Ricard Winemakers SOPHIE PREECE

Tracey Marshall. Photo by Jim Tannock

RESTORED WETLANDS and flowery headlands are a picturesque view of vineyard biodiversity, but Tracey Marshall has an eye on bacteria, fungi and unseen invertebrates as well.

Pernod Ricard Winemakers New Zealand’s Sustainability Manager says an ecology survey to benchmark the health of vineyard soils and waterways is key to the company’s biodiversity programme, getting to the heart of habitat health. “We did the first one in 2016 and will call in soil and water scientists every three years, to make sure there’s nothing we are doing that can compromise our ecology.”

The survey is one of several initiatives that saw the Pernod Ricard Winemakers New Zealand arm win the Amorim Biodiversity Award at the recent Drinks Business Green Awards in London, with judges also impressed by the restoration of the

16 / Winepress March 2018

Kaituna wetland, a wildflower project at Triplebank, thousands of volunteer hours on replanting projects, and a focus on falcon conservation.

Tracey says the win is a great opportunity to highlight the good work done by Pernod Ricard staff at all the company’s New Zealand vineyards, with some of the biggest projects motivated by passionate individuals.

The best ideas come from the operators, but often go under the radar, she says. “We have been doing quite a lot for a long time but we haven’t been that great about telling people about it.

We want to have a bit more awareness out there of the programmes we have in place.”

It is increasingly important to tell the stories of wine industry sustainability, “not just with our consumers, but with our employees as well”, says Tracey. Young graduates

looking to enter the industry frequently ask questions about the company’s responsible practices. “They want to work for a company that is ethical and looking after the environment and community.”

And it is often staff that lead the charge, she says, listing a multitude of environmental projects that have been seeded by an individual’s insight, and supported by Pernod Ricard’s global Environment Plan, which has Biodiversity as a key pillar.

Some of the initiatives are huge, like the continued weed management and planting of the Kaituna Wetland, which comprises of 9 hectares of ecologically significant spring-fed wetland on the Wairau Plain. The company has restored it over the past nine years and in 2017 staff planted another 1,500 native plants on the site, choosing species that will help it revert

to its original habitat.

Other ideas are relatively simple but show major results, like the staff member on a Hawke’s Bay vineyard who noticed an odd pair of birds on the vineyard’s man-made pond.

He identified them as endangered Dabchicks, who need a safe island

“They want to work for a company that is ethical and looking after the environment and community.”

Tracey Marshall in order to breed. So he constructed a nest on a raft built from recycled plastic milk bottles and a packing pallet, then planted the pallet holes with native grasses. In 2016 and 2017, the staff were delighted to see eggs and successfully hatched chicks.

Several of the projects have environmental, viticultural and economic imperatives, like interrow planting of buckwheat to attract beneficial insects that control pests, while also improving soil structure, and wildflower plantings that reduce the need for mowing while boosting biodiversity. In 2014, more than 5ha of wildflowers were established as a trial at Triplebank Vineyard in Marlborough, thanks to the initiative of the vineyard manager at the time.

That saved an estimated 180 litres of fuel per month for mowing, while providing nectar for the bees housed on the site, and a habitat for other insects. The project was extended in 2015, and the vineyard team are now

selecting the most successful varieties for continued natural reseeding, says Tracey.

Add to that the more than $500,000 donated for New Zealand falcon conservation, the plentiful pockets of native plantings in areas not taken for vines, and the hundreds of staff days spent on Conservation Volunteer projects, and there are plenty of good stories to tell, says Tracey.

She says the commitment to environmental best practice has to be “business as usual” to truly impact. “It’s really positive to see our company and others in the wine industry innovating to improve biodiversity in vineyards for long term sustainability.”

Some of the good stuff • Buckwheat plantings in the vineyards attract and sustain predator insects, particularly bullet wasps. The young wasps feed on the nectar and pollen of flowering plants and after mating the females lay their eggs in the larvae of vineyard pests.

• Work on the Kaituna Wetland has involved weed management and planting over the past nine years, and the construction of a walkway for visitor access.

• Pernod Ricard has nearly 100ha of certified organic vineyard area in New Zealand, making it one of the largest organic grape producers.

• Over the past three years, Pernod Ricard Winemakers employees in Australia and New Zealand have contributed more than 1,000 volunteer days to conservation, in which they have planted 14,000 native trees and shrubs, have built and maintained 12km of tracks and boardwalks, collected half a tonne of rubbish and removed 28,000 square metres of environmental pest plants.

Think beyond harvest with 39N A highly concentrated foliar fertiliser particularly suited for post-harvest treatments.

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Winepress March 2018 / 17

Generation Y-ine From organising events to crushing grapes, Loren Coffey will be where the action is SOPHIE PREECE

LOREN COFFEY loves the onslaught of the press pit at vintage, juggling truckloads of grapes and tankloads of juice in the buzz of a busy harvest.

Given the choice, the 25-year-old will always head “where all the action happens”, so it’s hard to imagine her standing in a dental clinic, gazing at teeth, albeit with eyes glazed over.

That was what she was doing five years ago, when a last minute vintage at Marlborough’s Cloudy Bay set her on a completely new track. “It’s like a polar opposite – wine is not great for your teeth – but I loved that there is so much art and creativity involved.”

In the years since, she’s looked at the wine industry from a myriad of angles, having worked in logistics, sales and marketing, events, the cellar, winemaking and bottling line and taking on several roles in a single day. “I can’t think of another industry where I’d have so many options,” she says. “And certainly not in dentistry.”

For the past five months, she’s seen the industry from yet another fresh perspective, by helping Wine Marlborough with the recent Sommit Bach Hop and the Marlborough Wine & Food Festival, which she has attended as a ticket holder and an exhibitor in the past. In each case it was “an awesome event”, she says.

“Everyone comes home for the Wine & Food – the students from Dunedin and the guys from Auckland - and they all bring their friends and say, ‘we want to show you Marlborough’.”

Loren was born in Blenheim but 18 / Winepress March 2018

her family moved to Melbourne when she was 6, returning 10 years later. After high school she spent a few years as a dental nurse, studying in the field at the same time. In February 2013, Loren went to Cloudy Bay for a vintage, before moving back to Melbourne, intending to work there as a dental nurse and study dentistry.

But by then the wine industry was under her skin, and within six months she had moved to Margaret River for

“I love to be in the press pit.

That’s where all the action happens.”

Loren Coffey Vintage 2014, before whipping back to Cloudy Bay to get another under her belt.

From there she had a few years working at Highfield TerraVin, where a small scale allowed her to explore

marketing, logistics, cellar work and winemaking. “We packed containers by ourselves, did the bottling lines by ourselves and did tastings. I got to see a huge amount.”

Vintage 2017 was back at Cape Mentelle, Margaret River, in her happy place as press pit supervisor, “loving the adrenaline and logistics of it”. For vintage 2018 Loren will be at Yealands, gaining experience with a large producer. “I feel like every year I am done with vintage and then October comes around and I think, ‘what am I going to do for vintage?’”

But by the end of this one she wants to have decided which direction she’ll go in, making a call between the sales, marketing and events on one hand, and the winemaking route on the other. The hardest part of that is the fact that she’s partial to them all. “Seeing most angles of the wine industry just confirms I want to learn as much as there is to know. It is what I am passionate about and where I want to stay, so who knows what’s next.”

Bach Hop

MORE THAN 40 sommeliers had a unique taste of Marlborough last month, with a Bach Hop in the Queen Charlotte Sound. Two Sommit groups visited for two and a half days, and were exposed to the breadth of Marlborough wine, tasting a diversity of varieties, and of Sauvignon Blanc styles and vintages. The Sommit Group, including guests from the United States, Germany, Australia, China, Canada, Singapore, Ireland and the United Kingdom, also saw the regionâ&#x20AC;&#x2122;s diverse landscapes, with a journey to a couple of seaside baches in the Marlborough Sounds.

There they spent time with some of Marlboroughâ&#x20AC;&#x2122;s best winemakers and dipped their toes into Marlborough, quite literally.

Winepress March 2018 / 19

Biosecurity Watch Contaminated vessels sent away from New Zealand due to risk of Brown Marmorated Stink Bug DR EDWIN MASSEY

RECENT EVENTS at Ports of Auckland have seen MPI redirect three incoming car carriers from Japan due to heavy infestation with brown marmorated stink bug (BMSB). BMSB is one of the wine industry’s biggest biosecurity risks and could potentially cause the loss of approximately $600 million in foregone export revenue over the next 20 years.

Direction to reship – keeping risk offshore During February, MPI declared three car-carrying vessels from Japan, which were docked at Ports of Auckland, to be a high biosecurity risk due to the presence of large numbers of BMSB and other regulated pests.

On entering New Zealand, all owner/ operators of goods which are deemed to be “a biosecurity risk” are given a choice to either treat, reship or destroy the risk goods. In these cases, the vessels were redirected outside of New Zealand waters until the vessels and cargos had been treated.

One of the shipping companies concerned also made a decision to divert another incoming vessel to another port for treatment prior to arrival in New Zealand. These decisions help to keep the risk of BMSB offshore. Upon re-entering

Auckland, these vessels will also be subject to strict inspection and follow up treatment procedures to minimise risk.

These actions send a strong signal to shipping companies and car importers that they have an important role to play in protecting New Zealand’s biosecurity. New Zealand Winegrowers understands the cost involved in reshipping these vessels from New Zealand for vehicle

importers. However, it has been heartening to see the Vehicle Importers Association working so proactively alongside MPI. What’s changed in Japan?

Car carriers have been arriving in New Zealand from Japan for many years. While individual BMSB and small numbers of other regulated pests have been intercepted before on this pathway, to date the numbers have

A car carrier docked in Ports of Auckland – subject to MPI inspection and treatment if required

IF YOU SEE ANYTHING UNUSUAL

CATCH IT . SNAP IT . REPORT IT .

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

been so small that spot treatment at wharf side facilities in New Zealand have been effective to manage the risk.

The sudden spike in detections indicates that something in Japan has changed. This could be a result of climatic conditions, where vehicles are stored prior to shipment, or a range of other factors. New Zealand Winegrowers will be engaging with MPI to ensure we better understand the changing risk environment to ensure preventative measures are in place for the long-term.

Managing this risk effectively will require a range of measures. There is no silver bullet long-term solution.

Sulfuryl Fluoride is one of few fumigation options which does not damage vehicle interiors. However, this particular treatment option is banned in Japan. Similarly, while heat treatment in Japan would be effective to kill BMSB, it would take so long to treat such large numbers of cars, that it is not logistically feasible.

To manage risk, MPI has already strengthened the offshore requirements to clean cars in Japan prior to shipment.

Furthermore, shipping companies have adopted voluntary measures to fumigate vessels with pestigas in Japan. This treatment option is similar to what a homeowner can do to treat their house for cockroaches or flies. Both these measures help to reduce risk.

Improving New Zealand’s readiness for BMSB While engaging with MPI to manage risk offshore as much as possible, New Zealand Winegrowers is also working actively with MPI and other horticultural industry organisations, through the Government Industry Agreement, to prepare for a BMSB incursion. This work involves developing a plan to eradicate a newly established population. New Zealand Winegrowers will share this information with members as it is developed.

Grow your career Study viticulture and winemaking in Marlborough, the heart of New Zealand’s wine industry. > Bachelor of Viticulture and Winemaking Full time, part time and online > Applied Viticulture (NZ Certificate in Horticulture Production (Fruit Production)) > New Zealand Certificate in Cellar Operations

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This incident highlights that the situation can change very quickly and that MPI are prepared to take strong measures that help to mitigate BMSB risk for the wine industry when necessary. Nonetheless, all wine industry participants have a role to play. If you are importing any viticulture or wine making equipment from Europe or Asia between September 1 and April 30 you should ensure you inspect the equipment and packaging in a secure environment prior to use.

If you see anything unusual, Catch it; Snap it; Report it; call the MPI Biosecurity hotline 0800 809966 and notify New Zealand Winegrowers Biosecurity and Emergency Response Manager Ed Massey 0211924924 edwin.massey@nzwine.com

nmit.ac.nz/viticulture

Winepress March 2018 / 21

Industry News

Sauvignon Blanc Day Marlborough wine companies and associated businesses are being asked to host events in Marlborough and beyond on Sauvignon Blanc Day on Friday May 4. Wine Marlborough hopes there’ll be plenty of events in the lead up to the big day as well, to get the world even more excited about Marlborough’s most famous drop. “The goal is to have more people enjoying Marlborough Sauvignon Blanc and to have #sauvblanc trending on social media,” says Marketing and Communications Manager Harriet Wadworth. To get things started, Wine Marlborough is organising a five course degustation dinner at Arbour, designed to match five top Marlborough wines. There will also be a consumer competition to find the biggest Marlborough Sauvignon Blanc fans around the world. For more information on getting involved, contact Harriet on harriet@winemarlborough.co.nz Outdoor Movie Whitehaven Wines and The Vines Village are showing wine industry classic ‘Bottleshock’ at 6pm on March 10, in the first of a series of Outdoor Movies on the big screen. Gates open at 6pm for an 8pm start. Wine, craft beer, platters and gourmet BBQ will all be available at this R18 event, and tickets include a glass of Whitehaven wine. No BYO. Bring a low chair or bean bag, and snuggly blanket to keep cosy. Winery group concessions are available from Karen at the Vines Village office (admin@thevinesvillage.

22 / Winepress March 2018

co.nz) and general tickets for $20 are on sale at EventBrite.co.nz (search Vines Village). Rain Day Sunday March 11th.

On March 23 and March 24 the outdoor movie is a family night, with Moana hitting the screen. Gates will open at 5:30pm for 8pm start, and wine, craft beer, platters and gourmet BBQ will be available, along with bouncy castles for the little ones. Adult tickets are $20 and include a glass of Whitehaven wine. Kids under 14 years $10.

are coming to celebrate the food and wine scene of Marlborough as well as taking a jog around the vineyards.”

For more information go to www. vineyardhalf.com WET New Zealand Winegrowers has posted information on its site regarding changes to the WET rebate scheme and what they mean for New Zealand producers. Go to www.nzwine.com/ members/sell/compliance/sellingwine/wine-equalisation-tax/ SWE carboNZero Marlborough irrigation and water engineering firm SWE has been certified carboNZero, marking its “effective net zero carbon footprint”, certified in accordance with ISO 14064-1. Managing Director Stephen Leitch says the achievement is part of the company’s ongoing quest to “do the right thing” by its team, clients, community, and environment. It joined more than 70 carboNZero certified organisations in New Zealand, including Yealands Estate in Marlborough.

Work the Seasons

Vineyard Half The Saint Clair Vineyard Half looks like it will be another full house this year, with thousands of walkers and runners getting a taste of Marlborough as they stroll or stride through the vines. Twenty-two vineyards open their gates for the annual event, which draws visitors from all corners of the country, and beyond, says race coordinator Anna Polson. “Word is spreading that it’s worth heading to the Marlborough vineyards for a weekend of fun and games”. The organisers will roll out Feast Marlborough again, after its successful launch at last year’s event, so that visitors can explore the gourmet produce and award winning wines of the region, she says. “People

A new website is dedicated to helping New Zealanders and permanent residents find continuous employment in a wide variety of seasonal jobs.

Work the Seasons is free to use for both employers and job seekers and is supported by Horticulture NZ, Tourism Industry Association, Pipfruit NZ, Meat Industry Association, Hospitality Association, Restaurant Association, Viticulture and Zespri. You can post jobs, manage the recruitment process, and offer essential skills training for your workers. Find the Employer Factsheet and other information on the website - www.worktheseasons.co.nz Youth Employment Programme The Marlborough Youth Trust’s Youth Employability Programme (YEP) is a

cross-sector, business-led initiative to help young people build competencies.

YEP consists of classroom sessions around employability skills and work readiness, followed by 10 hours of volunteer community service and 80 hours of work placement, before being issued a ‘Licence to work’. The group is looking for businesses in Marlborough that would be interested in having a young person on their work placement for all or some of their hours. For more information contact Jo Lane on 027 446 8649 or Darlene Purdie on 027 206 4067. info@myt.org.nz Waterfall Bay

Seresin Estate is celebrating its 25th anniversary with fellow New Zealander, Chantelle Nicholson, Chef Patron of Tredwells, London, at its Waterfall Bay restaurant in the Marlborough Sounds. The Waterfall Bay Feast from 9-11 March, is a degustation menu with wine matches from the Seresin Cellar. Tickets include return transport from Blenheim to Picton, bubbles and canapes on the boat from Picton into Waterfall Bay and a five course degustation menu with matching wines.

Organic grapes in demand Organic Winegrowers New Zealand is calling for more grape growers to convert to organic production to meet growing international demand.

Organic viticultural consultant Bart Arnst says he is constantly fielding calls from wine companies looking to purchase organic fruit, “because they’re seeing and being asked for it in markets around the world, and the supply’s not there”. Demand for organic fruit has increased this season, he says. “The volumes of fruit people are asking for is much greater than it was. Some organic grape growers now have waiting lists of wineries asking for their fruit.” BioGro NZ senior auditor Jared White says the organic certification body receives regular queries about the availability of organic grapes for sale, but there is a gap in supply. Bart says the demand for organic grapes in New Zealand is being driven by international demand.

“It’s becoming a foot in the door if you’ve got something in your portfolio that’s certified organic.”

Summer of Riesling Marlborough has to celebrate more than its Sauvignon, says Zephyr owner and winemaker Ben Glover, following last month’s Zephyr Summer of Riesling Garden Party. Around 100 Riesling lovers gathered at the Glover homestead to listen to jazz from Sarah Brown, eat southern soul cuisine from Orleans restaurant in Christchurch, and drink Riesling from around the world. “We love Riesling and it’s also

Wine writer Joelle Thomson with Zephyr’s Susie Glover. Photo Susie Williams

pretty good out of Marlborough,” says Ben. “We have to showcase these other varieties that create a bit more fabric and interest within Marlborough.”

Zephyr’s Riesling hails from an old block on Dillons Point Road and represents what Marlborough can achieve with the variety, he says. “There are half a dozen other producers here in Marlborough that are equally passionate about Riesling, and we have to keep the vibe going.”

CLASSIFIEDS Seeking 30-40T Sauvignon Blanc Winery seeks 1- to 5-year contract starting with 2018 or 2019 vintage for Southern Valleys fruit from single vineyard with high-quality crop levels. Please contact marlboroughwinery@gmail.com Workers Accommodation Available -Accommodation for up to 50 workers - Located 500m from Blenheim’s CBD - Clean, tidy and secure - Fiber optic WiFi - Full CCTV - Excellent laundry facilities - Large ground - Available from November 2018. Contact: Matt 021 1837614 email sleepyvines@gmail.com

Agriculture and Viticulture Machinery Sales & Service Specialists Your Marlborough Power Farming agent for: Deutz Fahr, Kioti, Maschio Gaspardo, Aitchison, McHale and Kverneland For all sales enquiries, contact Jeremy Watts on 021 446 225 | jeremy@agrivit.co.nz 29 High Street, Renwick 7204, Marlborough 03 572 8787 | info@agrivit.co.nz | www.agrivit.co.nz

Winepress March 2018 / 23

Brought to you by

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

To have your event included in next month’s Wine Happenings or Industry News pages, please email details to sophie@sophiepreece.co.nz by March 20. For more information on the events below email Harriet Wadworth at harriet@wine-marlborough.co.nz

MARCH 9 Framingham Harvest Concert 10 Outdoor Movie at Vines Village, with Whitehaven Wines (see pg 22) 9–11 Waterfall Bay Feast, www.seresin.co.nz 23-24 Outdoor Movie at Vines Village, with Whitehaven Wines 30 Last day for NZ Organic Wine Awards submissions (www.organicwineawards.co.nz) APRIL 7 Forrest Graperide MAY 4 12

International Sauvignon Blanc Day (see pg 22) Saint Clair Family Estate Vineyard Half (www.vineyardhalf.com)

Harvest Concert - March 9

Sauvignon Blanc Day - May 4

Vineyard Half Marathon - May 12

GREAT FOOD, GREAT WINES AND GREAT FRIENDS COME TOGETHER AT HERZOG’S! Splash out in the beautiful Gourmet Restaurant or for a more relaxed bite, head to the charming Bistro with it’s stunning garden. Wine aficionados will love Hans’ extensive artisan wine portfolio or indulge in his International wine list with trophies collected from around the world!

BISTRO 7 days for lunch & dinner RESTAURANT Wed to Sun for dinner CELLAR DOOR 7 days with tours at 12 & 6 pm

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

24 / Winepress March 2018

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