Winepress - November 2021 by Winepress Magazine

Winepress THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 323 / NOVEMBER 2021

BOARD UPDATE

WINE SHOW

GROWING INDEVIN

ETHICAL EMPLOYERS

Photo: Jim Tannock

wine-marlborough.co.nz

BAYLEYS

Marlborough Kekerengu Road, Kekerengu Sauvignon Blanc In Kekerengu This 14 hectare property located right beside State Highway 1 offers a producing vineyard with two titles and building sites well positioned to capture the breath taking views over the Pacific Ocean and across to Mt Tapuae-o-Uenuku. Ideal to build your dream home, bach or even purpose built guest accommodation. The two titles both with separate access offer different options for ownership or subdivision. Planted in 2007, the 7.2 hectare vineyard produces Marlborough Sauvignon Blanc can come with a lease for risk free income. Approximately 3 hectares of 10 year old Macrocarpa wood lot is included in both titles. The current vendor has made significant improvements to this asset since buying it.

Deadline Sale 1pm, Friday 12th November 2021 33 Seymour Street. Blenheim Mike Poff 027 6655 477 mike.poff@bayleys.co.nz Cameron Gill 027 907 5110 cameron.gill@bayleys.co.nz Harrison Martin 027 296 5409 harrison.martin@bayleys.co.nz BE MARLBOROUGH LTD, BAYLEYS, LICENSED UNDER THE REA ACT 2008

This awesome location offers many added benefits with outdoor recreation pursuits in the immediate area including easy access to hiking, boating, fishing, diving and spearfishing on your doorstep. Coffee from the Store and crayfish and paua over the road. This is a great opportunity to secure an investment or some fruit supply please contact the exclusive listing agents Mike Poff, Campbell Gill and Harrison Martin for further information or to view the property.

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The market is hot and I have multiple active buyers looking for vineyards or lifestyle properties to purchase! If you have been thinking about selling, now is a great time t0 act. Call me today for a confidential chat about how to maximise the value of your asset!

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ALTOGETHER BETTER

BAYLEYS bayleys.co.nz

16 10

this issue...

REGULARS

FEATURES

3 4

10 Wine Show

6 26 28 30 32

Editorial - Sophie Preece

From The Board Anna Laugesen Tasman Crop Met Report Rob Agnew

16 Singing for Sauvignon

Generation Y-ine - Ava Liang Biosecurity Watch Jim Herdman Industry News Wine Happenings

Cover: Duncan McFarlane at The Dart at Indevin’s Bankhouse Estate. Duncan talks of Indevin's growth and the purchase of Villa Maria on page 12. Photo Jim Tannock.

The new vintage Sauvignon Blancs at last month’s Marlborough Wine Show, sponsored by Quay Connect, were “out of this world”.

Marlburians can “enjoy two of life’s greatest blessings at the same time” with A Taste of Opera, a collaboration between Whitehaven Wines and New Zealand Opera. “The timing gives us all something fun to look forward to after a challenging year,” says Whitehaven’s Sue White.

18 Ethical Employers

A “fit for purpose” organisation for New Zealand’s horticulture and viticulture labour contractors came in the nick of time, says New Zealand Ethical Employers chair Tanya Pouwhare.

Winepress November 2021 / 1

Knock out Powdery and Botrytis with a one-two punch! HML32 + sulphur + copper

Bracket flowering for Powdery Mildew and Botrytis control:

Spray just before inflorescences open

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Spray again at 80-100% capfall

HML32 + sulphur + copper

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Contact Chris Henry on 027 294 1490 or chris@henrymanufacturing.co.nz or talk to your local technical advisor.

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 Tracy Johnston tracy@dayvinleigh.co.nz Michiel Eradus michiel@eraduswines.co.nz Nigel Sowman nigel@dogpoint.co.nz Wine Company Directors: Beth Forrest beth@forrest.co.nz Damien Yvon damien@closhenri.com James Macdonald james@hunters.co.nz Gus Altschwager gus@akwines.net Jamie Marfell Jamie.Marfell@pernod-ricard.com Retiring Directors: Ben Ensor ( Treasurer ) Callum Linklater Nick Entwistle Tom Trolove (Chair) 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 WINE MARLBOROUGH’S Annual Report - to be released at the annual general meeting on November 16 – reveals a steep and winding, obstacle-packed journey over the past 12 months. But despite the unrelenting distractions of alert level changes, visa updates, labour challenges and sluggish shipping – none of which can be ignored – Marlborough’s wine industry has worked to maintain its focus on growing, making and selling wine. From resilience workshops and immigration webinars to cellar door training and labour campaigns, there’s been a huge amount of work from New Zealand Winegrowers and Wine Marlborough to help the industry adjust to the new normal. These pandemic-related initiatives are being juggled alongside the annual workshops, seminars and surveys required to keep growers and wineries abreast of regulations, expectations and best practice, such as the winery waste seminars and pruning field days that have drawn big numbers in the past year. It’s a mind-boggling array of work, in a year that has been all about uncertainty. Throughout the industry, from growers to wineries, and from contractors to suppliers, plans have been made with multiple layers of contingency, because in a Covid world, you’d better not count your chickens before they hatch – or even after. At the time of writing, those contingency plans might hinge on vaccine mandates, with policy changing rapidly, and companies prepared to work with what’s required today, and what might be possible tomorrow. For all its uncertainty, the year has also been remarkable for how the job gets done, despite the constantly changing landscape. Labour was tight for vintage, but companies, education providers, government agencies and wine industry representative bodies worked together to get through, with the job made easier, in the end, by lighter yields. Labour was depressingly tight again for pruning, but labour contractors worked with grape growers and wine companies to get the vines spick and span before - or soon after - budburst, while some vineyard owners simply got on the tools themselves. The Tonnellerie de Mercurey Marlborough Young Winemaker of the Year Competition and Corteva Marlborough Young Viticulturist of the Year Competition both managed to go ahead, helping nurture the up and coming talent of the region. And while the national competitions have been postponed, they’re still on the calendar, and our young winemaker Peter Russell (page 20) and young winemaker Jess Wilson will be geared up and ready to represent. The 2021 Marlborough Wine & Food Festival had to be cancelled, but the Marlborough Winegrowers Board has decided to move ahead with the 2022 event, in its new home at the Renwick Domain. And last month judging went ahead for the Marlborough Wine Show, sponsored by QuayConnect, despite the complications of Alert Level 2, and the small 2021 vintage proved stellar. Throw a record-breaking flood and relentless winter rain into that juggle, and the past year has been one to remember, but hopefully never repeat. SOPHIE PREECE

Winepress November 2021 / 3

PROTECT

From the Board ANNA LAUGESEN

NO ONE can forget the ever-present anxiety that Covid-19 brought to vintage 2020. Even having been gratefully classed as ‘essential’, as an industry we took nothing for granted. We worked tirelessly to meet the Government’s requirements with the ultimate goal of keeping Covid-19 out of our vineyards and wineries, enabling us to get Marlborough’s grapes in tank and wines into bottle. Fast forward a year, with no Covid-19 cases in New Zealand and our borders closed, we approached vintage 2021 with a sense of cautious optimism. We knew we had the formula and proven track record for operating during the tightest of the Government’s Covid-19 restrictions. While as growers it may seem early to be considering harvest with the entire growing season before us, and as wineries grapple with vintage labour supply challenges, as an industry we must prepare for vintage 2022 once more with Covid-19 in mind. Yes again, the pandemic has changed the operating landscape, this time thanks to the arrival of the Delta variant. If the current trajectory of community cases is anything to go by, vintage 2022 will undoubtably coincide with the arrival of Covid-19 into the South Island - if it does not reach us earlier. With that in mind, it is difficult not to be nervous about the upcoming vintage. After all, we get one shot at it. The importance of a successful harvest to individual vineyards, wineries, contractors and the Marlborough region as a whole cannot be overstated. While the potential impact of having Covid-19 in our region during our critical harvest period is unknown, it would certainly add even more pressure to an already limited vintage labour supply. Many tasks throughout the growing season are time-critical, but these pale in significance to the one window of opportunity we have in which to harvest. Winter pruning, for example, certainly wasn’t without its challenges, but we got through it - albeit with varying degrees of success - through an enormous collective effort over a lengthened season. Wine Marlborough’s timely and relevant updates on pruning progress kept members well informed and industry focussed on the challenges, enabling bodies such as the Marlborough Labour Governance Group and the New Zealand Ethical Employers group to work towards solutions to the region’s pruning labour supply issues. 4 / Winepress November 2021

“It is difficult not to be nervous about the upcoming vintage.” Anna Laugesen An incredible amount of hard work by the Recognised Seasonal Employer scheme (RSE) workers and others on the ground coupled with a concerted team effort behind the scenes saw Marlborough get its vines pruned. While there is uncertainty as to how the Government will continue to approach the Delta outbreak, especially once community cases begin to put real pressure on our health system, as an industry we must not leave anything to chance. Compliance with Covid regulations is critical to ensuring we meet the Government’s expectations and we are best placed to continue operating should there be a change in the alert levels. Clarity from the Government regarding the mandating of vaccinations for workplace employees is necessary. Cooperation between growers, wineries and contractors, and the hard work and leadership of our industry bodies and the Wine Marlborough organisation, will ultimately stand us in the best stead to ensure we are able to react to any eventuality and get vintage 2022 into tank. While firmly focussed on planning and doing all we can to ensure Covid-19 does not disrupt our harvest, we must not lose sight of other issues with potentially longterm ramifications for our industry. The Government’s Three Waters Reform programme being one such example; a programme of work which must be robustly debated. Finally, best of luck to all for the growing season. Be mindful of vine nutritional needs. After a wet, cold start vines will have used up their stored carbohydrate reserves. Look after yourselves and those in your team. Do not underestimate how exhausting and unrelenting external influences are on your wellbeing when also dealing with the daily tasks at hand. Prepare and plan well to enable you to take time out of your business or away from work however short that breather may be. Post writing, the first South Island community case of Covid-19 in nearly a year was detected in Blenheim. The recent case highlights the continuing uncertainty Covid-19 poses to our operating environment and why we must continue to consider it in the planning of our wine businesses.

GROW

Board Update THE MARLBOROUGH Winegrowers board has four new representatives, following the recent election. This year the board rotation policy meant four wine company and two grape grower seats were up for election, with the grape grower category receiving two nominations. The seats were filled without an election by Nigel Sowman of NJ & KA Sowman Partnership and Marlborough Winegrowers chair Michiel Eradus of Eradus Wines, who will join Anna Beth Forrest Laugesen, Tracy Johnston and Kirsty Harkness as the grape grower representatives on the board. The four seats in the wine company category were contested by nine candidates, with a tied result for the fourth seat, resulting in advice and resolution from the Independent Trustee. Existing board members Beth Forrest of Forrest Wines and Jamie Marfell of Pernod Ricard Winemakers New Zealand were re-elected, alongside James Macdonald of Hunter’s Wines and Damien Yvon of Clos Henri. They join Gus Altschwager in that category. Longstanding board members Tom Trolove, Ben Ensor, Callum Linklater and Nick Entwistle have retired from the board, after giving “so much of their time, commercial knowledge and insights on the industry”, says Wine Marlborough general manager Marcus Pickens. “They have helped steer us through the development of a new Wine Marlborough strategy, and through the many challenges posed in the aftermath of the 2016 Kaikōura earthquake. And over the past 20 months, of course, they have stepped up as the wine industry grapples with the challenges of Covid-19, from winery precautions and vintage bubbles to shipping delays and labour shortages. Each of our board members come from workplaces hit by all these challenges, but they have retained their uncompromising commitment to the board and their role on it.” He says the new and refreshed board have excellent skills to bring to the table for the next leg of that marathon. “I feel heartened that we had so many nominations for the board, and that we have an extraordinary team ready to help steer our industry through the next array of challenges.” Beth has become the new board chair, with Tracy re-elected as deputy chair.

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PROTECT

MET REPORT Table 1: Blenheim Weather Data – October 2021 October October 2021 2021 compared to LTA GDD’s for month -Max/Min¹ 123.2 117% GDD’s for month – Mean² 127.6 113% Growing Degree Days Total Jul – Oct 21 – Max/Min 217.8 114% Jul - Oct 21 – Mean 262.1 108% Mean Maximum (°C) 18.9 +0.5°C Mean Minimum (°C) 8.8 +0.9°C Mean Temp (°C) 13.9 +0.8°C Grass Frosts (<= -1.0°C) 2 Equal Air Frosts (0.0°C) 0 Equal Sunshine hours 233.8 101% Sunshine hours – lowest Sunshine hours – highest Sunshine hours total – 2021 2093.1 104% Rainfall (mm) 70.2 123% Rainfall (mm) – lowest Rainfall (mm) – highest Rainfall total (mm) – 2021 619.0 115% Evapotranspiration – mm 99.5 97% Avg. Daily Windrun (km) 212.9 73% Mean soil temp – 10cm 12.9 +0.9°C Mean soil temp – 30cm 14.2 +0.5°C

October Period October LTA of LTA 2020 105.3 (1996-2020) 136.6 112.7 (1996-2020) 140.3 191.0 243.0 18.4 7.9 13.1 2.1 0.1 230.6 140.7 299.6 2017.3 56.8 2.3 161.0 538.8 102.9 291.0 12.0 13.7

(1996-2020) 259.2 (1996-2020) 307.2 (1986-2020) 19.2 (1986-2020) 9.5 (1986-2020) 14.3 (1986-2020) 0 (1986-2020) 0 (1986-2020) 224.8 1983 1969 (1986-2020) 2166.7 (1986-2020) 22.4 1961 2001 (1986-2020) 356.8 (1996-2020) 114.4 (1996-2020) 272.5 (1986-2020) 13.2 (1986-2020) 14.0

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures

Temperature The mean temperature for September of 13.9°C was 0.8°C above the long-term average temperature (LTA) for October of 13.1°C (1986-2020). The first two weeks of October recorded average and below average mean temperatures, whereas

the third and fourth weeks of October recorded above average and well above average mean temperatures respectively. The warmest maximum temperature of 24.6°C was recorded on 26 October 2021. The coolest minimum air temperature of +1.3°C and grass temperature of -1.4°C were recorded on the morning of 14 October 2021. October 2021 is now ranked as the 15th warmest October for the 90 year 1932 to 2021.

Frosts Two ground frosts and no air frosts were recorded in Blenheim in October 2021, equalling the LTA. The last year that Blenheim recorded an air frost in October was 2007. Remember that an air frost is recorded inside a Stevenson screen 1.3 m above ground level. The temperature at this height will be anywhere from 2 to 4 degrees warmer than at ground level and warmer than at fruiting wire height.

Sunshine Total sunshine of 233.8 hours for October 2021 was 101% of the LTA. Blenheim was the sunniest town in New Zealand during October. In second place was Richmond with 227.2 hours and Tekapo was in third place with 220.9 hours. The 10-month total January to October 2021 for Blenheim

Table 2: Weekly weather data during October 2021

Mean Max Mean Min Mean Ground Rainfal Sunshine Windrun (°C) (°C) (°C) Deviation frosts (mm) (hours) (km) 1st - 7th 17.7 8.6 13.2 (+0.1) 0 17.6 38.6 156.4 8th - 14th 17.5 7.2 12.3 (-0.8) 1 6.4 55.6 238.4 15th - 21st 18.5 8.4 13.5 (+0.4) 1 12.6 56.4 238.9 22nd - 28th 20.4 9.9 15.2 (+2.1) 0 2.4 53.9 203.9 29th – 31st (3 days) 22.4 11.3 16.8 (+3.7) 0 31.2 29.3 245.3 1st – 31st October 18.9 8.8 13.9 (+0.8) 2 70.2 233.8 212.9 2020 (+0.5) (+0.9) (123%) (101%) (73%) October LTA 18.4 7.9 13.1 2.1 56.8 230.6 291.0 (1986 – 2020)

LTA – Long Term Average 6 / Winepress November 2021

was 2093.1 hours, 104% of the LTA. New Plymouth has been leading the race for sunniest town in NZ in 2021. However, Blenheim is rapidly closing the gap. At the end of May Blenheim was trailing New Plymouth by 52.4 hours. At the end of October Blenheim has cut New Plymouth’s lead back to 7.5 hours. Hopefully with two months to go Blenheim will take the lead and beat off all other wannabee sunniest town contenders.

Figure 1: Average October temperatures for Blenheim (1932 to 2021) Figure 1 shows that October can exhibit marked variation in mean temperature from year to year and also from decade to decade. In the 11 years from 2002 to 2012 the mean temperature was below average in all 11 years. In the 9 years from 2013 to 2021, the mean temperature was above average in 7 of those 9 years. However, the trend line indicates that October has warmed by 1.1°C in the 90 years from 1932 to 2021.

Rainfall October’s rainfall total of 70.2 mm was 123% of the LTA. This is the highest October total in the past 10 years, the previous highest being October 2011 with 85.4 mm. Rain was recorded in Blenheim on 12 days during October 2021. The highest daily total was 31.2 mm on Friday 29 October. Total rainfall for the 10-months January to October 2021 of 619.0 mm was 115% of the LTA. This was in marked contrast to 2020 when the January to October total was only 356.8 mm, or 58% of the 2021 total.

Rainfall and flooding in central Blenheim on 29 October Friday 29 October 2021 experienced a very high intensity rainfall event which was centred over the Blenheim business district and which caused extensive surface flooding and damage to a number of businesses with water coming through ceilings and in some cases through the front doors from surface flooding on the streets. The Marlborough District Council records rainfall at the council office in Seymour Square. This location in central Blenheim is 1.75 km south-west of the official Blenheim weather station at the Grovetown Park campus of the Marlborough Research Centre. However, although these two stations are only a short distance apart, the MDC rain gauge in Seymour Square recorded a much higher daily rainfall total. Other weather stations not far from Blenheim recorded much lower totals on 29 October.

Table 3: Rainfall totals on 29 October in Blenheim compared to surrounding areas MDC Blenheim 60.5 mm

MRC Blenheim 31.2 mm

Taylor Pass Landfill 11.0 mm

Rarangi Rapaura Renwick Brancott Dashwood 1.2 mm

6.8 mm

10.3 mm

7.9 mm

0.2 mm

The intensity of hourly rainfall was much higher at the MDC office than at the Grovetown Park weather station.

Table 4: Hourly rainfall in Blenheim 29 October Friday 29 October

MDC rainfall Seymour Square

MRC rainfall Grovetown Park

4 to 5 pm

36.5 mm

11.8 mm

5 to 6 pm

18.6 mm

13.4 mm

6 to 7 pm

3.9 mm

5.0 mm Winepress November 2021 / 7

MDC data also showed that the highest 60 minute rainfall total was 50.2 mm (not an hour to hour total). To put that amount of rainfall into some perspective with regards to the volume of water received, the central Blenheim business district bounded by Symonds Street (SH1), Maxwell Road, Seymour Street and Nelson Street (SH6) is approximately 700 m by 500 m, which is 35 hectares. 50.2 mm rain in one hour over 35 hectares equates to 17.57 million litres of water dumped on this area over 60 minutes. Blenheim’s average October rainfall is 56.8 mm. So central Blenheim received its average October rainfall in just over a one hour period on Friday 29 October. It is no wonder that the shop roofs, gutterings and storm water system were unable to cope with the volume of water. Unofficial reports from other suburbs in Blenheim such as Witherlea, Redwoodtown and Springlands are that there was far less rainfall in these areas, than in central Blenheim.

Soil Moisture Average topsoil moisture during October was 34.5%, compared to the LTA during October of 31.5% (2003-2020). Topsoil moisture fell from 34.7 % on 1 October to 30% by 28 October. However, the large dump of rainfall on 29 October boosted topsoil moisture again so that on 31 October it was sitting at 36.2%; i.e. the topsoil was actually wetter at the end of the month than at the beginning of the month (Figure 2). Average topsoil moisture loss during October is 6.5% (2003-2020). In contrast, in October 2020 topsoil moisture in Blenheim fell from 34.6% to 23.4%; a drop of 11.2%. In early November 2020 topsoil moisture jumped from 23.1% on 1 November to 37% on 8 November, following 49.2 mm rain over those 8 days. However, between November and February following a large dump of rain, topsoil moisture drops quickly, as indicated in Figure 2 in the last two years. So while soil moisture is high at the beginning of November 2021, it will drop quickly without regular decent rainfall events.

Figure 2: Shallow soil moisture (5-35 cm depth) at the Grovetown Park weather station in Blenheim

Rob Agnew Plant & Food Research / Marlborough Research Centre

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For Sale Calrossie Vineyard - Contract Free, Crop Included For Sale by Deadline Sale closing Friday 3 December 2021 at 2pm (unless sold prior) 4646 State Highway 1, Awatere Valley, Marlborough Secure fruit for the upcoming harvest with crop included and GSA free. Calrossie Vineyard is located 18km south of Blenheim via State Highway 1 in the proven Awatere Valley of Marlboroughs internationally recognised wine region. Total 28.98ha mixed varietal vineyard producing premium quality wine with intense flavour characteristics. Hillside plantings with good northern aspect. Reliable irrigation supply from a large storage dam. Uncontracted fruit supply allowing access to a premium parcel of Marlborough varietals. Highfield TerraVin winery, restaurant and cellar door can be purchased in conjunction with this highly regarded vineyard complimenting this unique package.

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For Sale Highfield TerraVin For Sale by Deadline Sale closing Friday 3 December 2021 at 2pm (unless sold prior) 27 Brookby Road, Hawkesbury, Marlborough Highfield TerraVin, an iconic landmark property located in highly desirable Hawkesbury in the heart of Marlboroughs internationally recognised wine region www.terravin.co.nz. The winery, cellar door, restaurant and landmark building with vineyard is positioned on a high profile 4ha site amongst the Marlborough wine trail. In addition, the highly regarded 29ha mixed varietal Calrossie vineyard can be purchased separately or in conjunction with the winery and Highfield TerraVin brands including inventory. The vineyard is sold contract free including the 2022 harvest, complimenting this unique opportunity.

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Winepress November 2021 / 9

CELEBRATE

Wine Show Sauvignon gleams gold at Marlborough Wine Show THE NEW vintage Sauvignon Blancs at last month’s Marlborough Wine Show, sponsored by QuayConnect, were “out of this world”, says chief judge Ben Glover, in the wake of the show’s highest ever gold medal tally. Light crop loads last vintage may have played a role in that, says Ben, calling it one of the best line-ups he has seen. “The concentration, the poise, precision and depth of styles showed the quality of this year’s vintage,” he says. “It really showed the quality and turned the Sauvignon Blanc into exceptional wines, not just very good wines.” Ten judges, including guest judge Stephen Wong MW, tasted 544 wines and awarded 53 gold medals to Marlborough wines, with 2021 Sauvignon Blancs picking up a total of 12. Varietal trophies and the Provenance Award and Legacy Award will be announced at the Celebration Long Lunch on November 18. Trophies will also be awarded for two new categories, with best Organic Wine and best Alternate Style Sauvignon Blanc. “It’s really important to be rewarding organic winegrowing, single vineyard expression and diversity within our subregions,” says Ben. “It’s all about discovering and expressing our turangawaewae within the Marlborough region through our wines.” Wine Marlborough general manager and show director Marcus Pickens says the Best Organic Wine attracted 24 certified organic entries, and is part of encouraging entries that reflect the diversity of the industry. “We want to celebrate all components of it as much as we can.” The Alternate Style Sauvignon Blanc class, which requires the use of oak, or malolactic fermentation, extended lees contact, indigenous yeast or skin contact, attracted 18 entries, which was “very encouraging”, says Marcus. “It’s so

10 / Winepress November 2021

important that we keep evolving the styles of Marlborough Sauvignon Blanc, showcasing new techniques and new consumer trends.” Judges were impressed with the quality of 2020 Pinot Noir, with seven golds awarded, and another four given to older Pinots. “The Pinots out of 2020 were just beautiful, with lovely poise and really good balance and energy,” says Ben. “There was some very astute winemaking on display and it bodes well for Marlborough.” Five gold medals were awarded to Sparkling wines, three to Gewürztraminer, and both an Albariño and a Gruner Veltliner received golds, he says. “It shows the diversity of the Marlborough region.” There were 24 entries in the Marlborough Museum Legacy Award, which is judged on three wines of the same variety, produced within a 10-year period. “This was a really good class,” says Ben. “It is always brilliant seeing wines across 10 years and seeing the evolution and style of what the winemakers are up to.” The Marlborough Winegrowers board will also present a Lifetime Achievement Award at the celebration event, in recognition of an individual’s contribution to the Marlborough wine industry.

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GOLD MEDAL WINES

Babich Marlborough Pinot Gris 2021 Brancott Estate Reserve Sauvignon Blanc 2021 Caythorpe Marlborough Pinot Noir 2020 Delta Sauvignon Blanc 2021 Deutz Rosé NV Marlborough Wine Forrest Botrytised Riesling 2018 Show, sponsored by QuayConnect. Photos Giesen Single Vineyard Clayvin Pinot Noir 2017 by Richard Briggs Grove Mill Pinot Noir 2020 Hunter's Marlborough MiruMiru NV Hunter's Marlborough MiruMiru Reserve 2016 Isabel Estate Marlborough Chardonnay 2020 Isabel Estate Marlborough Wild Barrique Chardonnay 2020 Johanneshof Cellars Marlborough Gewürztraminer 2021 Kim Crawford Small Parcels Sauvignon Blanc 2021 Kōparepare Marlborough Pinot Noir Rosé 2021 Lake Chalice The Raptor Pinot Noir 2020 Lawson's Dry Hills Gewürztraminer 2019 Lawson's Dry Hills Reserve Sauvignon Blanc 2021 Mount Riley 17 Valley Chardonnay 2019 Mount Riley 17 Valley Pinot Noir 2019 Mount Riley Marlborough Pinot Gris 2021 Mount Riley Marlborough Sauvignon Blanc 2021 Mud House Sub Region Series Rapaura Sauvignon Blanc 2021 Mumm Marlborough Brut Prestige NV Nautilus Albariño 2021 Neame Pinot Noir 2020 Papa Pinot Noir 2019 Rapaura Springs Bouldevines Vineyard Chardonnay 2019 Rapaura Springs Reserve Pinot Rosé 2021 Riverby Estate Rosé 2021 Saint Clair Marlborough Origin Pinot Noir 2020 Saint Clair Omaka Reserve Chardonnay 2020 Saint Clair Pioneer Block 10 Twin Hills Pinot Noir 2020 Saint Clair Pioneer Block 15 Strip Block Pinot Noir 2020 Saint Clair Pioneer Block 6 Oh! Block Sauvignon Blanc 2021 Saint Clair Wairau Reserve Sauvignon Blanc 2021 Sound of White 'Barrel Fermented' Sauvignon Blanc 2019 Starborough Pinot Gris 2021 Stoneleigh Latitude Pinot Gris 2021 Stoneleigh Latitude Sauvignon Blanc 2021 te Pā Chardonnay 2020 te Pā Oke Sauvignon Blanc 2019 The Good Grape Sauvignon Blanc 2021 The King's Wrath Pinot Noir 2019 Tohu Rewa Méthode Traditionnelle Blancs de Blancs 2015 Two Rivers Altitude Sauvignon Blanc 2019 Vavasour Sauvignon Blanc 2021 Wairau River Estate Gewürztraminer 2021 Wairau River Estate Sauvignon Blanc 2021 Wairau River Estate Summer Riesling 2021 Wairau River Reserve Chardonnay 2020 Wairau River Reserve Grüner Veltliner 2021 Wairau River Reserve Syrah 2020

Winepress November 2021 / 11

GROW

Model Maker Villa Maria brand boosts Indevin expansion SOPHIE PREECE

Duncan McFarlane at Bankhouse Estate. Photo Jim Tannock

PLANS TO become a pilot led Duncan McFarlane to a Blenheim mussel factory when he was 18, attracted by good pay for a forklift driver. Thirty years on, plane plans long gone, the founder and chief executive of Indevin has provided a masterclass in entrepreneurial agility, relationship building and behemoth aspirations, with the company now New Zealand’s largest wine exporter - with an eye-watering 47 million litres expected from 2022 vintage. It’s also the brand new owner of the iconic Villa Maria Estate – boosting that budget to 68m litres, while bringing a prestigious and global brand into the business. “And we have a lot of growth to come, because we have undeveloped land,” says Duncan of nearly 1,000 hectares yet to plant at Bankhouse Estate in Marlborough’s Wairau Valley, and expanding grower partnerships around the country. The growth will be on “both fronts”, says Duncan of the contrasting Indevin and Villa Maria models. “From a value perspective, Villa Maria will be our North Star, but we don’t ever want to put that under pressure from a volume perspective.” Indevin had barely drawn breath on the Villa Maria deal when it finalised the purchase of a 75% shareholding in Thornhill Contracting late last month. Duncan says the labour supply business will be standalone, but will provide Indevin - and its markets - with confidence in a sustainable and ethical labour supply for the future. Three years after he began driving forklifts as a teenager, Duncan became an owner in the aquaculture 12 / Winepress November 2021

“From a value perspective Villa Maria will be our North Star, but we don’t ever want to put that under pressure from a volume perspective.” Duncan McFarlane business. Eleven years after that, in 2002, he noted the huge expansion in Marlborough’s vineyard area, but “underinvestment in winery infrastructure”. A failed attempt to launch a contract winery that year proved a “blessing in disguise” when Duncan was approached about a site at the former Riverlands freezing works. The developer was thinking about a mussel factory “and I was thinking about what would become Indevin”, he says. Before long he had called on family and friends as investors and bought the former sheep yards and accompanying buildings, with Indevin established by late 2003. The timing was perfect, with Delegat coming on as a key partner, in a “huge” opportunity that also carried major challenges, says Duncan. “They needed three times the volume of what we were planning to build, so we had to triple the scope.” They started out with 3,000 tonnes, which was pretty big then, but only a 30th of the 90,000 tonnes Indevin and Villa Maria are expected to process next vintage. In 2006, Greg Tomlinson – now Indevin board chair

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- came in as the majority investor, allowing Duncan’s original supporters to step back. And in 2007, the Delegat partnership saw Indevin build a winery in Hawke’s Bay, while also doubling the size of the Blenheim facility. The same year they explored the possibilities of exporting for exclusive wine brands via a standalone business, Wine Export Partners. It was a cautious approach to supplying retailers like Tesco with exclusive brands, because while they recognised the threat of rampant vineyard expansion in Marlborough, “we had a successful business at Indevin and didn’t want to jeopardise that”, says Duncan. Then came 2008, when huge volumes and challenging weather saw Indevin hit its straps, offering welcome space for the surge in tonnage. Duncan says the vintage coincided with “insatiable demand” and record prices for Marlborough Sauvignon Blanc, due to a lack of supply. But a 60% increase in volumes, married with the global financial crisis, resulted in swift downward price pressure. “Every man and his dog were flogging cheap Sauvignon Blanc to the retailers. There was oversupply everywhere”, he says, recalling hearing of wine being sold into Australia at $2 per litre. That made Indevin’s own brand wine programmes far more viable “and that part of our business, after ‘08, grew rapidly”, says Duncan. Growers had supply without a home, “and we saw an opportunity, effectively, to consolidate that space and actually do it properly”. It marked a step change in the company’s model in subsequent years, growing the wine supply from 5% of Indevin’s business in 2008, to the 100% exclusive brands it is today. In 2010, Indevin bought the Lindauer vineyard and winery assets in Gisborne and Hawke’s Bay from Pernod Ricard, and partnered with Lion, which bought the brand. “We didn’t need to own that whole supply chain to be effective,” says Duncan. Meanwhile, the company was one of the first to start developing vineyards after the wine glut, including replanting some of the Gisborne blocks, he says. By then Indevin was committed to growing its own wine exports, as the processing arm of the business went into decline, and “creating long-term partnerships in the market with the right counterparties”, says Duncan. “Then effectively managing and growing the supply chain to match their demand on a long term contract basis.”

In 2016, Indevin bought Bankhouse Estate, with 600ha planted and just under 1,000ha still to develop, and subsequently purchased an adjoining 250ha property. The first stage of development was undertaken this year, with Bankhouse deemed a “strategic asset for future growth”, he says. With that potential secured, Indevin looked at its next move, with aspirations to own an iconic brand, “that could be truly global at the right time in the industry”. Duncan says the Indevin model is successful, “and will continue to be so”, but marrying its scale and expertise around production with a prestigious brand with expertise in sales and marketing, offered “a very good opportunity to create a lot of value as supply tightened over time”. It was a plan without a focus until Villa Maria’s parent company went into receivership earlier this year, offering a brand with “heritage and credibility with the consumer”, ripe for long term investment, he says. Indevin now makes up two thirds of the operation, with Villa Maria one third, including the company’s Marlborough, Hawke’s Bay and Auckland wineries, vineyards and supplier agreements, and the Villa Maria, Esk Valley, Vidal, Leftfield and Thornbury brands. The sales model and brand and marketing around those labels will be kept separate from Indevin sales, with the rest of the operations united, says Duncan. Innovation and resilience have been a key aspect of Indevin’s growth over the past 19 years, although its model has been confronting for many, with Duncan noting a perception that Indevin “somehow devalued the industry”. He argues the opposite has been the case. “The philosophy has always been ‘how do we create value?’” And in the past year, the model of exporting wine to be bottled offshore has been a saving grace, he adds. “If we were all exporting bottled wine, with the current shipping issues, we wouldn’t get it out of the country.” “People don’t like change, but at the end of the day the market changed; we didn’t change it,” Duncan says. “But perhaps what we did was adapt to it a little bit faster than some others.” And now they’re adapting again, with an iconic brand under the umbrella. “And we are beyond excited about what we can do jointly with the Villa Maria teams.”

Vineyards & Viticulture Advisory Planning, Production, Problem Solving Mike Insley M: 021 229 8157 E: mike@grapesense.co.nz W: www.grapesense.co.nz

Winepress November 2021 / 13

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Trade Deal UK deal may support price increases SOPHIE PREECE

“It’s just looking at how we can share it with our partners, because the price is not going to go down.” Brent Marris MARLBOROUGH WINE companies are hoping to share in the benefits of tariff removals on New Zealand wine in the UK, once a free trade deal comes into play. “We have to look at how to capitalise on it”, says Marisco owner Brent Marris on the recently announced Agreement in Principle for a future New Zealand UK Free Trade Agreement, which also heralds reduced trade barriers. The dropped tariff will be a direct saving to the company’s UK partners, who pay that tax on importing the wine. But Brent says the deal certainly has value for the company, given 40% of its exports are into the UK, and the tariff removals could help buffer necessary increases in price point. “It’s just looking at how we can share it with our partners, because the price is not going to go down.” The cost of freighting wine to the UK, which is carried by offshore partners, has jumped up, as have the labour and production costs carried by wine companies, which are also dealing with the small 2021 vintage. “It’s really about seeing how this vintage will play out after flowering,” he says. “And seeing what the free trade agreement means for us right across the board - for us and for the consumer and for our supermarket partners. Then just logically saying, ‘where does the price point sit? Where does it need to sit? Does it need to go up?’” If wine companies “put their head in the sand, ignore rising costs, and try to sell more volume when we don’t have more volume, we’ll go broke”, Brent warns. “It’s nonsensical.” Marisco is looking at a price rise, but it will be small and incremental, he adds. “We have to take the 14 / Winepress November 2021

view that we have partners… We have to work together to keep a competitive price and a fair price on the shelf for the consumer.” The UK is New Zealand’s second largest export market for wine, with exports valued at over $400 million over the past 12 months. So reducing trade barriers and removing tariffs will make a big difference for many within the industry, says New Zealand Winegrowers chief executive Philip Gregan. “We understand the agreement will mean significant progress for wine, including a specific wine annex. This will help remove technical barriers to trade and minimise burdens from certification and labelling requirements.” Rose Family Estate chief executive Lindsay Parkinson says “it can only be a good thing”, opening discussions about price. “There’s an opportunity for the wine company and importer to discuss pricing and perhaps one or other or both parties can benefit from a tax break. That’s how I see it panning out.” Price negotiations are already on the table for discussion all over the world, he says. “So this just becomes another factor of how you price your product for the market. Ultimately it could be a windfall for one or other party, or a shared margin change to help offset rising costs.” Removing tariffs and barriers is always a positive, Lindsay says, noting that the reduction of compliance and documentation is welcome, particularly given how complicated shipping is during Covid-19. “At the moment, anything we can gain in that area is a bonus.”

GROW

Winepress November 2021 / 15

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Container Containers A win for vineyards and Vanuatu SOPHIE PREECE

A COMMON waste product in Marlborough vineyards is getting a couple of extra lives, thanks to scheme devised by seasonal vineyard worker Richard Kenneth and viticulturist Logie MacKenzie. Richard is a Recognised Seasonal Employer scheme (RSE) worker from Vanuatu, working at Ormond Nurseries, and has been hatching a plan to get a communal container back to Port Vila, packed with gear bought in New Zealand by more than 30 of his RSE peers. Each of the participants has purchased a square metre of space in the container, but finding something big enough to hold their gear – from bandsaws to solar panels – was a problem, says Richard, who was also grappling with the best way to allocate space. “The first thing that springs to mind, is ‘we will need to find containers’.”

Logie MacKenzie and Richard Kenneth

instead. “We often don’t get around to taking these to Agrecovery and then they lose their label… Or we take over vineyards and there are 20 200 litre drums sitting behind the shed.” He has sourced around 40 so far, and Richard has established a method to cut the drums around the top so the lid can be peeled back like a tin can, with holes drilled so zip

“The first thing that springs to mind, is ‘we will need to find containers’.” Richard Kenneth When he spied an empty 200 litre drum in the vineyards at Ormond Nurseries, he saw a possible solution to the packing problem, as well as a potential resource for homes and villages in Vanuatu, where large drums can be used for collecting rainwater. He asked Logie, a viticulturist with Berakah Vineyard Management, whether he could have that drum, and then wondered if he could get his hands on more. “Richard said, if we could go and buy these, people would go and buy them and then put the stuff in them,” says Logie. “We said, ‘you don’t need to buy them we are happy to help you guys’.” As well as providing a cunning container for packing purchases in, and a useful resource back in Vanuatu including on the remote islands many seasonal workers hail from - the scheme is diverting vineyard waste from recycling and refuse piles. Logie says the drums, which are used for the likes of magnesium and fish oils, can be recycled if they are triple washed, but are often stockpiled 16 / Winepress November 2021

ties can be threaded through to secure the top back on. The drums are given a steam clean at Ormond Nurseries and then given to those with space on the container to wash again before packing up, with two drums allocated per square metre. Any gaps between the drums will be filled up with the likes of bags of soaps and piles of clothes, says Richard, explaining that the economics of sending a container back to Vanuatu are far better than exchanging New Zealand Dollars for Vanuatu Vatu, then purchasing goods on the island, at inflated prices. The crew of RSE workers finished loading the container over Labour Weekend, so it could set off on October 27. When the container arrives in Port Vila, the drums will be collected and taken back to villages and islands across the nation, where families will welcome the goods, as well as the drums they’re in.

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I’ve been using ECO TRELLIS® posts since 2018. They’re the preferred option for replacement posts in our vineyards. We find they’re safe and easy to use and we can install them by hand without having to use machinery. They are more durable than wooden posts and it’s really important to us that they’re recyclable at the end of their life. An added benefit is the pre-determined holes which mean that the clips are always in the right spot. ECO TRELLIS® is a great product! Daniel Warman, Vineyard Manager, Constellation Brands

ecotrellis.com Winepress November 2021 / 17

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Giving voice to the wines

New Zealand Opera baritone Robert Tucker amid Whitehaven vines Photo Mark Grammer

SOPHIE PREECE

LETTING A wine speak of the land it comes from is all very good and well, but Sue White has something far more operatic in mind. “We wanted to create something that would showcase our partnership with the New Zealand Opera and give locals an experience of opera,” says Whitehaven’s managing director about A Taste of Opera, to be held in Blenheim on November 27. Whitehaven has a hospitality partnership with New Zealand Opera, so chief winemaker Peter Jackson has been working with Marlborough-based baritone Robert Tucker to match six varietals with six aria. Robert says each piece has been chosen to embody the style and nuances of the wine, with the Jewel Song from Act 3 of Faust, for example, matched with Whitehaven’s Sauvignon Blanc, thanks to the “classical and vibrant” nature of both the wine and the aria. Robert will be joined by soprano Georgia Jamieson Emms and pianist Mark W Dorrell in the 90 minute concert, which sold out within weeks. Sue says it’s taken a lot planning, but is a project close to her heart. “I enjoy opera, and I love the idea of sharing an experience of the opera with Marlburians. Besides, the timing gives us all something fun to look forward to after a challenging year.” Peter also loves the concept, relishing the opportunity to do something different to capture people’s attention. “And

“We hope it might inspire people to enjoy two of life’s greatest blessings at the same time.” Thomas de Mallet Burgess I am looking forward to learning more about opera myself.” New Zealand Opera general director Thomas de Mallet Burgess says he is delighted to be working with Whitehaven Wines on the unique concert. “Whitehaven Wines has been a valued supporter of New Zealand Opera for some time, and we are delighted to present this special evening in the Marlborough region. We hope it might inspire people to enjoy two of life’s greatest blessings at the same time and travel for more opera in the future. Our special thanks to Robert Tucker for cultivating this concert in his hometown.” A Taste of Opera will be held at the Whitehaven Room of the ASB Theatre on November 27. nzopera.com/a-taste-of-opera New Zealand agent for Netwizz and Olinet netting applicators. Slim, Standard and Hydraulic Mast models available.

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PROTECT

The Neigh-bourhood CHURTON WINES is literally horsing around when it comes to tackling climate change. The Waihopai Valley vineyard has replaced its tractor with two Clydesdale horses – Xena and Gordon (pictured) - to do under vine work on the estate. That means emissions are right down, the ground isn’t compacted by heavy machinery and there’s less water run off, which improves soil quality, says sales and marketing manager Jack Weaver, whose parents Sam and Mandy Weaver founded Churton. “It’s good for the grapes and of course our wines.” Xena and Gordon are being trained by Emma Rossignol, who was a horse plough contractor in Bordeaux before coming to Churton in 2020, and is familiar with working with horses in a vineyard. Now she is taking the two horsepower plough – which they found at Blenheim’s Brayshaw Heritage Park and modified for undervine work - over the natural slopes of the 23 hectare vineyard,

which is part of the 51ha Churton farm, run biodynamically for the past 15 years. In a video on the initiative, Mandy says the family sees itself as guardians of the land “and it’s important we look after it”. That includes “always looking at how we can improve our footprint on the land”. The company have launched a Pledgeme campaign to help them train and equip the horses. To find out more, or pledge to help Churton hit its $55,000 target, go to churtonwines.co.nz/ pages/horse-power

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Winepress November 2021 / 19

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Ethical Employers

Tanya Pouwhare

A collaboration of labour contractors SOPHIE PREECE

IT’S BEEN hard to work out which Marlborough labour contractor works with which vineyard client in recent months, “because everyone is helping everyone out”, says Tanya Pouwhare. “It’s very much Marlborough Inc,” adds the chair of New Zealand Ethical Employers (NZEE), an organisation representing labour suppliers in the viticulture and horticulture sector. NZEE evolved out of the New Zealand Master Contractors in 2019, after a “new and invigorated” board reviewed the industry body, which was established with the Labour Inspectorate in 2008 to tackle low productivity, high turnover, and illegal work practices. They resolved to restructure it into something that reflected the needs and challenges of a modern labour market, says Tanya. And the new “fit for purpose” industry body came in the nick of time, with a year to set the scene before Covid-19 smashed the status quo and hollowed out the labour market. Tanya says the work done in that first year - from template production to isolation protocols - was priceless when borders closed and the supply of Pacific Island workers on the Recognised Seasonal Employer (RSE) scheme dried up. “Everyone was in the dark and that was where NZEE really stood up and took control.” And while the pandemic has created huge stress for growers and for the 20 Marlborough NZEE members that service them, the pressure has helped forge the organisation and nurture collaboration between its members, particularly over the recent pruning season, where it was all hands to the pump, she says.

Another silver lining is the “unbelievable” collaboration between NZEE and Wine Marlborough, Tanya adds. “We are working to the same song sheet more than ever, because we have to.” As an example, NZEE supplied data for Wine Marlborough’s recent pruning model, alongside the Marlborough Labour Governance Group. “We all want the same outcome,” she says. “We all want Marlborough Inc to succeed.” Tanya had a successful career in television and radio before returning to Marlborough eight years ago to buy a vineyard and help her parents in their business. She soon realised labour suppliers lacked a voice in national conversations that impacted their sector, because most could not be members of New Zealand Winegrowers. “We know that 95% of the contracting side of Marlborough’s wine industry is done by labour suppliers and because we are not members… we felt we were hugely underrepresented nationally.” If it went on much longer it would have impacted on the assurance of labour supply, she adds. “There were all these

Quarantine Free Travel for RSE Recognised Seasonal Employer scheme workers from some Pacific Island nations can tap into quarantine-free travel to New Zealand from November 8. In an announcement on October 28, Covid-Response Minister Chris Hipkins revealed an expanded one-way quarantine free travel arrangement, including people from Samoa, Tonga and Vanuatu, as well as Tokelau, who have the right to reside permanently in New Zealand and people covered by border exceptions. “Travellers must be fully vaccinated, unless they are New Zealand citizens. RSE workers are currently required to have at least one dose, and will be required to be fully vaccinated from 1 January 2022,” he said. “Due to the low risk in these countries, travellers will not need to provide a negative test before leaving or isolate on arrival in New Zealand. “I thank the governments of these countries for their cooperation, which has led to us reaching this positive step in reconnecting our people, and the horticulture industry for the initial successful with some Pacific nations in the first step in the Government’s phased plan to carefully reconnect New Zealand with the world.” The full list of requirements for quarantine free travel are at covid19.govt.nz 20 / Winepress November 2021

PROTECT

problem with us not being attached to any one industry, but it turns out there were silver linings because what we have managed to create is definitely fit for purpose, and is so much more robust and future-focussed.” These days 95% of Tanya’s working day is in NZEE, with a voice – alongside other horticulture and viticulture representatives - in national conversations around labour supply and regulations. Right now, she’s pretty focussed on repatriation of long-stay RSE seasonal workers wanting to go home, some of whom have been in New Zealand for two years, and the promised quarantine-free travel for RSE

a SMETA - Sedex Member Ethical Trade Audit – signed off. “That set me off down a massive human rights rabbit hole, which I am loving.” The rabbit hole has led to NZEE piloting Global G.A.P’s standalone contract standard. “It’s at the point where we can feed back and still potentially help shape it, which is really exciting.” The role is hugely rewarding, she says. “The growers - our clients - are the best people to work with. They are salt of the earth and very understanding – the majority of them. And they are just so thankful. Thankful for all the extra work we are doing.” Transparency is key to

“That set me off down a massive human rights rabbit hole, which I am loving.” Tanya Pouwhare workers wanting to come in, which will help address severe labour shortages in horticulture and viticulture around the country. Meanwhile, NZEE is working to ensure individual contracting firms are not left short through the process, with labour supply shared well among the regions, industries and companies that require it, in the seasons they need it most. Care of workers is also a key part of NZEE’s work, says Tanya, with the organisation working to put in place a robust third party audit that assists growers in getting

those relationships, especially during such problematic times, where delayed pruning in many cases led to delays in subsequent work. “It’s incredibly hard to give people certainty. But we can tell them that every possible way we can bring labour in to meet the needs of our clients we are doing,” she says. “And it’s really important they know that so they can sleep at night… We want to take that stress off them. That’s our job.”

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Winepress November 2021 / 21

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Young Winemaker

Peter Russell as an associate judge at the Marlborough Wine Show. Photo Richard Briggs

Putting science and experience to the test SOPHIE PREECE

PETER RUSSELL retained his title at the 2021 Tonnellerie de Mercurey Marlborough Young Winemaker of the Year competition, taking top spot for the second year running. But the Matua winemaker says there was seriously tough competition, with the caliber of contestants climbing as the event matures. “It gets pretty intense,” he says, thankful that he had plenty of past experience to remind him to “take a breath” and take stock of each question. In 2019 Peter came runner up in the Marlborough Young Winemaker, followed by his win last year, on the same day his purchase of a vineyard on Old Renwick Rd went unconditional. Having hands on the product from vines to wines has helped “tie everything together” in terms

of his knowledge and understanding. “As with anything in this industry, I think the more experience you have the more everything falls into place and you make connections”, says Peter, talking of watching the growing season, “and linking what I am seeing happen in the soil with biology and biodiversity”, before considering what comes through in the wine. Matua buys in his grapes, so Peter can see how they compare with fruit from nearby blocks, and he found “vast differences” in the tank in vintage 2021. This year he has put in cover crops to increase the biodiversity of the soil and vineyard, and he’s confident it’s an approach that will stand the industry in good stead. “I think regenerative agriculture, in particular for the wine

The 2021 Marlborough Competition is made possible thanks to the generosity of our National Sponsors & Regional Sponsors.

22 / Winepress November 2021

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“As with anything in this industry, I think the more experience you have the more everything falls into place.” Peter Russell industry, has some serious value,” Peter says. “Especially when it comes to nutrient cycling and pest and disease management.” It’s also nice to see diversity in vineyards, he says. “The monoculture of Marlborough can be a bit scary.” With 20-year-old Sauvignon Blanc vines on his small block, Peter is pretty delighted by the variety’s huge appeal on the global market right now. “It’s flying off the shelves everywhere, which is really nice. We couldn’t have the 2022 vintage come soon enough.” Peter grew up on a sheep, beef and deer farm in the Manawatū, but when he received a Future Leaders scholarship to study at Lincoln, took the opportunity to delve into another strand of primary production that would tap into his interest in science. His debate topic at the Young Winemakers Competition was “you need tertiary education

and winery experience to be a successful winemaker”, which is something he relates to. Before graduating in 2014, Peter did vintages in Hawke’s Bay and Bordeaux, and returned certain that he’d chosen the right industry. Following his study, he worked three years at Hunter’s in Marlborough, followed by vintages in the Hawke’s Bay and United States, before working two years at Framingham, then joining Matua. Peter, who turned 30 shortly after the Marlborough competition, will head to Central Otago for the 2021 Tonnellerie de Mercurey Young Winemaker of the Year national final in early 2022, to compete against finalists from Central Otago and the North Island. “I’ve received lots of messages from other contestants and members of the wine industry and I feel grateful to be part of such a supportive community,” he says. Second place in the Marlborough competition went to Ruby McManaway from Yealands, who also won the best Fruitfed Supplies Speech, keeping the audience entertained on the topic of low alcohol wines. Alun Kilby from Marisco came in third, and Joshua Twedell from Babich won the People’s Choice Award for the best wine blend prepared during the competition and voted for by the dinner guests. Ellie Hobbs from Rose Family Wines won the Indevin Wine Judging Section as well as the Vin Olympics, and Eden Kelleher from Yealands was awarded a leadership course at Nelson Marlborough Institute of Technology.

Winepress November 2021 / 23

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Student Research Turning off the water shoot SOPHIE PREECE Kristy Marsden

THERE IS a consensus among Marlborough’s grape growers that water shoot canes produce less fruitful shoots in the following season, says Kristy Marsden. But her industry research project is the first known study into the fruitfulness of shoots arising from water shoot canes in comparison to count shoot canes. “If high yields are important, it is sensible to avoid wrapping down water shoot canes at pruning in Marlborough Sauvignon Blanc,” Kristy concludes in her report. Kristy completed her Nelson Marlborough Institute of Technology (NMIT) Bachelor of Viticulture and Winemaking this winter, having completed and presented her industry research paper, Wrapping down water shoots at pruning in Marlborough Sauvignon Blanc: the effect on fruitfulness in the following season. The study found that yield from water shoot canes was significantly lower than that from count shoot canes, due to the mean number of bunches per shoot being significantly lower and the internode length being significantly greater, meaning less buds on the wire for water shoot canes versus count shoot canes of a similar length. “No significant difference between the two treatments was found in cane diameter, percent budburst, bunch weight, berry weight or maturity at harvest as measured by Brix, pH and TA (total acidity),” says the report. When it came to choosing a research project last year, Kristy looked towards pruning and the challenges carried with Covid-19. “I was thinking about labour shortages and ways to make pruning more efficient,” she says. The project questioned whether it was necessary to spend extra time training pruners to identify water shoots. The research began, with the help of Wither Hills, in autumn 2020, with 24 Sauvignon Blanc vines trained to a vertical shoot positioned trellis, with two count shoot canes and two water 24 / Winepress November 2021

shoot canes wrapped down per vine. In November, budburst and node number were assessed, and at harvest in March 2021, yield and bunch numbers per cane were assessed. Kristy concedes it was a small study carried out in one subregion over one year, and hopes the research project will be continued in different subregions of Marlborough over a number of years. Meanwhile, Covid challenges have seen the graduate return to her pre-study career of physiotherapy. But she has no regrets about undertaking the degree programme, which she spread over five years, learning about the wine industry in the classroom, wineries, vineyards, cellar doors and as an associate wine judge at the New World Wine Awards. “It’s helpful because I do vocational physiotherapy, so I am quite often working with people in the industry,” she says. “It’s definitely something I am really glad that I have done.” It was also an opportunity to meet “so many interesting and lovely people”, she adds. “I’m sure I’ll do another vintage at some stage, maybe when we are able to travel again.” Stewart Field, who is a viticulture lecturer and researcher at NMIT, says Kristy completed “a highquality piece of work, that is “especially relevant to the industry after last season’s low yields experienced across Marlborough”. He says the experience gained by the students doing research projects, from the knowledge gained to the interaction with industry participants, “is a fantastic aspect to their learning journey”. And he hopes the majority of student projects provide valuable information directly to the companies supporting the research. “This knowledge should also disseminate out into the industry, providing a greater depth of knowledge, specifically in the Marlborough context, that will help management decisions in the local vineyards or wineries.”

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fruitfedsupplies.co.nz Winepress November 2021 / 25

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Super Rosé Commercial successes in Bragato Research Winery BRENDA WEBB

A ROSÉ made with Pinot Noir grapes co-fermented with pomegranates and strawberries was one of the products trialled at the Bragato Research Winery last year. In line with Constellation Brand’s exploration of new and unique wine territories, the company commissioned Bragato Research Institute’s (BRI) expertise to help create a new brand – Superstate - which recently launched in the Australian market. Frank Benkwitz, Constellation’s head of laboratories, research and development in Marlborough, spoke about the project at the research winery’s open day last month. The event celebrated the science of winemaking, and those present – along with a virtual audience due to Covid-19 restrictions – heard from a number of speakers who had used the facility for winemaking trials as well as viticultural issues, including weed control and crop development. Dr Tanya Rutan, research winery manager, said BRI was proving to be an outstanding success for the industry, with state-of-the-art facilities that are “right up there” on an international scale. “It’s so exciting for me to use my commercial experience from my time in the industry, as well as my wine chemistry background.” Being involved in trials, such as the development of Constellation’s Superstate Rosé, was exciting and innovative, she said. During his talk, Frank described BRI’s winery as a sandbox for innovation, saying if projects were successful in New Zealand, Constellation would scale them up to meet their USA markets. Any trial in New Zealand played an important part in the innovation and growth of Constellation’s global business and BRI had played a role in that. The Constellation team is constantly looking at new trends and focussing on innovative products that align with key factors, including evolving consumer preferences, moderation, sustainability, packaging and natural flavours said Frank at the event. “From that came the idea of adding super fruits to improve aromas, and the idea of cofermenting and blending other (non-grape) fruit with grapes to create wine.” Its quest to create a desired sensory experience was a case of trial and error for Constellation. “In early 2020 I talked to Tanya and in July we had our first co-ferments using frozen grapes and frozen fruits and this provided a superior result,” said Frank. “I made a recommendation to colleagues in the USA to further explore the fruit and 26 / Winepress November 2021

“Working with Bragato meant we could keep innovating, accelerate the commercial potential and work outside of harvest.” Frank Benkwitz wine combination, and in 2021 a small range of wines were produced in Australia.” The Superstate Rosé trial demonstrated to Constellation business leaders that this was territory worth pursuing, with the main outcome being to improve and enhance flavour, according to Frank. “Working with Bragato meant we could keep innovating, accelerate the commercial potential and work outside of harvest.” Other speakers at the open day included Stewart Field, viticultural lecturer at Nelson Marlborough Institute of Technology, who had carried out trials on the effect of hang time and post ferment maceration on the quality of Pinot Noir. The aim of the study was to produce quality Pinot Noir with more flavour and colour, and more elegant wines. To do so, the research team looked at phenolic structure and ripeness in grapes in a Waihopai Valley vineyard. Sampling of berries and bunches was done at various stages after veraison and it was later calculated that more than 9000 berries had been individually weighed and sampled. “That’s a lot of work,” he said. The study showed sugar loading and berry weight stopped 21 days after veraison, but brix levels kept increasing, possibly due to dehydration. The open day finished with a winery tour so participants could inspect the facility, which chief executive Jeffrey Clarke said had been built on a scale and design not previously possible in New Zealand. “It is built to the highest quality, is sustainable with a recycled water system and solar panels.” The 84 fermenting tanks allowed a wide range of trials to be carried out in tightly controlled conditions, he said “The feedback from our trials to date has been fabulous with industry going on to apply their learnings.”

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CELEBRATE

Good Fellows NZW awards industry stalwarts THREE STALWARTS of the Marlborough wine industry have been named as New Zealand Winegrowers Fellows, with Andy Frost recognised for his service to national research, and Daniel and Adele Le Brun celebrated for their contribution to New Zealand bottle fermented sparkling wine. The 2021 Fellows also include John Clarke for service to New Zealand Winegrowers (NZW) and the New Zealand Grape Growers Council, Steve Smith, MW, for service to NZW and the Wine Institute of New Zealand, and Rudi Bauer, recognised for service to New Zealand Pinot Noir. In a Winepress article last year, Andy – who joined Montana as a winemaker in 1982 and retired from the company 37 years and a few owners later – said “every single day was fun” in his work. “I loved my job and I was given a lot of freedom by the company.” Montana’s phenomenal growth and success in the early days was due to much more than good luck, he said, applauding the company’s commitment to research under both Allied Domeq and Pernod Ricard ownership. “They had very good advisors and excellent technology, especially when it came to handling liquids.” Andy’s career took him from winemaker to wine researcher, including a lead role in the Sauvignon Blanc project, working to improve the outcomes for Montana and the wider wine industry. When Daniel Le Brun first visited Marlborough in

Adele and Daniel Le Brun. Photo Jim Tannock

1978, he was “immediately convinced” the region had the potential for great wine, according to a profile in Winepress late last year. “The soil and the climate reminded me of Champagne in the best vintage years, yet it happens every year here in Marlborough.” In those days there was no winery infrastructure, “just bare paddocks with almost desert-like conditions”, he said. After selling some of his vineyards in Champagne, Daniel arrived in Marlborough in September 1980, followed in October by his wife Adele, four-month-old daughter Virginie, two dogs and 50,000 cuttings, which had to be put in cool storage until suitable land was found to plant. In the 40 years since, the couple have helped put Marlborough sparkling wine on the map, bringing passion, talent and generational knowledge to every bottle of bubbles.

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PROTECT

Following the Flood Marlborough farmers and vineyard owners are “very appreciative” of the help they’ve received through Enhanced Taskforce Green (ETFG) in the wake of July’s flooding, says Assess It Ltd company director John Wilson. Over two weeks a crew of five workers, plus a supervisor and overseer, have cleared debris from paddocks and fences on five farms and vineyards, with several weeks’ work ahead. When emergency events such as earthquakes or floods cause significant damage, the Government may approve an Enhanced Taskforce Green work programme to help with clean-up and recovery. Local councils and the Rural Support Trust then engage with the Ministry for Social Development (MSD) and arranges ETFG workers and supervisors to help with clean-up projects. These can be job seekers, students, or people displaced by the emergency event, such as farm or factory workers.

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John Wilson ETFG covers the cost of wages for workers and supervisors, personal safety gear, hire of light equipment and transport, chainsaws, vans, 4WD vehicles and grants for administration costs faced by local authorities. MSD liaises with councils, the Ministry for Primary Industries and the Rural Support Trust, manages contracts, proposals, applications and may identify workers. The authorised provider manages training, safety procedures, safety gear and oversees day-to-day management of ETFG. Ordinarily, Assess It is a 4WD and heavy vehicle driver training and licence course provider. Right now it’s contracted to MSD to provide ETFG in Marlborough. “We’re finding farmers and vineyard owners very receptive to the help,” says John. “It’s great to have this workforce going.” If you’d like the help of Enhanced Taskforce Green contact Wine Marlborough advocacy manager Nicci Armour at advocacy@winemarlborough.nz

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CELEBRATE

Generation Y-ine Ava Liang loves the nature of winemaking KAT DUGGAN

WORKING IN the vineyards of Marlborough, Xiuying (Ava) Liang is a long way from big city life in China. Coming from a background in psychology, her studies in viticulture and winemaking have seen her swap a career working with people, to one working with grapes. When she completes her studies at Nelson Marlborough Institute of Technology (NMIT) this year, Ava will have spent seven of her 29 years as a student. But all going to plan, her student journey won’t be over. Ava has spent time working at Bragato Research Institute alongside her studies, and hopes to continue her wine research with a master’s degree. “I have been in contact with Lincoln University to see if there is an area of study they would like me to look into,” she says. “If I can find a subject that I’m interested in and [Bragato] is interested in as well, they might sponsor me for my master’s degree.” While she has a passion for psychology, Ava learned she was more interested in the environment. “Psychology is really interesting, especially if you use it on yourself. It helped me a lot, and changed my way of looking at this world,” she says. “I love it but not as a career, because I like nature.” Ava made the move to New Zealand in 2017, looking for a change. She moved straight to Blenheim after discovering the Nelson and Marlborough regions were some of the sunniest in the country. “It’s totally different [to China]. When I lived in the big city, in the morning you’re straight

Ava Liang

want to learn more about it and develop more knowledge, and establish my career in this industry,” she says. Following her studies, Ava would like to work in a lab to further her knowledge base. “I guess that’s probably the best place to start, because lots of winemaking decisions start from the lab, and I can learn about that from the winemaker as well.” Recently, Ava was selected alongside a fellow thirdyear student, Finn Horsfield, to be an associate judge at the New World Wine Awards. “My palate has matured a lot through this intense exposure. Sitting down at the discussion table with the judges also taught me a lot,” Ava says. “It was a great experience for me to understand all the theories that I have learnt from school more thoroughly.” Visa restrictions, along with the Covid-19 pandemic, have meant that Ava has been unable to see her parents or three siblings for two-and-a-half years. She has settled with her Kiwi partner, who has family ties to the wine industry, but does not work for the family business. Despite missing

“I like the peace and quiet; the lifestyle.” Ava Liang into the subway and then you come out at the other end, and then you go into another building, it’s totally different to here,” Ava says. “After I came to Blenheim, with my first job you go early to the vineyard and then watch the sunset coming home. I like the peace and quiet; the lifestyle.” Initially working for a vineyard contracting company, including through harvesting, Ava enrolled in NMIT’s Bachelor of Viticulture and Winemaking degree in 2019. “I 30 / Winepress November 2021

her family, and her home country, she can’t see herself leaving the New Zealand wine industry any time soon. “I definitely can’t imagine myself working in China [again], it’s just so different. I love New Zealand,” she says. “I feel very lucky to be a student of NMIT, and I feel welcome and supported by the wine industry. I cannot wait to make my contribution to the New Zealand wine industry.”

EDUCATE

Shell and tell Using mussel shells as a weed suppressant in Marlborough vineyards might increase soil microorganism activities and the availability of nitrogen and phosphorus, due to the organic matter held in the waste product. However, it is likely the mussel shells also reduce arbuscular mycorrhizae fungi (AMF) in the soil, according to a research project undertaken by Bragato Research Institute (BRI) and the Nelson Marlborough Institute of Technology (NMIT), with help from student Xiuying (Ava) Liang. Ava presented the findings of the trial - The effects of undervine mulching materials on weed suppression, soil health, vine performance, and wine quality in a fertile vineyard - to BRI in October, describing treatments in July 2020 that compared rows under mussel shells, weedmat and cultivation. She says previous work from Dr Stewart Field, a lecturer at NMIT, showed the use of weedmat on stony soil could result in production of wines with equivalent yield and quality to those produced with the use of herbicide for weed control. “However, growers suggested that weedmat fails to suppress weeds in fertile soils where weed growth pressure is high,” she says. “Therefore, Stewart and Dr Tanya Rutan from BRI set up this new weed mat and mussel shell trial to further evaluate

alternative mulches in high a vigour site in Marlborough.” The trial was undertaken on the silt loam soil of the NMIT vineyard in Blenheim, which was previously under herbicide management. Ava says the greater uptake of nitrogen in mussel shell vines resulted in higher leaf blade nitrogen, greener leaves and higher yeast assimilable nitrogen (YAN). However, there was reduced AMF in the soil under mussel shells, she says, noting a strong negative correlation between the soil phosphorus content and AMF colonisation in the cultivation and shells treatments, which was not observed in the weedmat plot. When it came to yields, there was no difference in fruit maturity under the three treatments, but a significantly higher average berry weight was observed in the mussel shells compared to weedmat, says Ava. “The total yield, average bunch weight, and bunch number per vine were similar at harvest among all three treatments.” After harvest, fruits from the same treatment were randomly divided into three triplicate wines at the BRI Research Winery neighbouring the vineyard, using standard BRI protocol. “Malic acid and YAN were significantly greater in mussel shells treatment than cultivation and weedmat,” says Ava in her report, also noting faster fermentation in the mussel shell treatment wines . “However, pruning weight was increased under the mussel treatment.”

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PROTECT

Biosecurity Watch The garden weevil and an old foe JIM HERDMAN

IN THIS month’s Biosecurity Watch, we highlight two pests affecting vineyards in Marlborough. One is an old foe, Chilean needle grass. But first, we want to make you aware of a monitoring project that Bragato Research Institute (BRI) and New Zealand Winegrowers (NZW) have initiated to delineate the extent of the garden weevil in vineyards. The garden weevil has long been considered a minor or occasional pest of grapevines in New Zealand, but recently we have been made aware weevil damage appears to be increasing, and it is beginning to have an economic impact on some vineyards. To better understand where the weevil is, and its possible implications, we would like growers to monitor their vineyard and report sightings as described below. One of the aims of the project is to create a resource of weevil distribution across New Zealand’s wine regions and display the information in map form, showing known distribution and places where weevils may be an issue. Where possible, we would appreciate grower collaboration by monitoring your vineyards for weevils this season and sharing your findings. The Find-a-Pest app will be used to collect the data. Growers will need to download this app to participate. Choose ‘viticulture’ as your sector, take photos of any weevils you find, and then submit the photos via the app. A brief description of damage present on the vine canopy will also be useful, and this can be entered into the app as you submit your photos. We are also interested in hearing if you monitor for weevils and find none. This monitoring can be included in normal scouting surveillance processes. Good biosecurity protocols and practices to combat the spread of Chilean needle grass (CNG) are a great place to start with your own biosecurity plan. Implementing good biosecurity practice helps to protect properties without CNG from becoming infested, but it may also protect your vineyard from other pests and diseases that affect the

industry. Biosecurity Plan templates and other best practice resources for growers and vineyard managers are available electronically on the nzwine.com website, or in hard copy by emailing biosecurity@nzwine.com The Marlborough District Council (MDC) has reported that during the 2020/2021 summer, CNG was found in several new properties. These properties were located across a wide area, including the Waihopai Valley, Riverlands, Omaka, Taylor Pass, and Seddon. CNG properties in Marlborough now total 194. October, November, and December is a good time to identify and control CNG in Marlborough, as it is easier to distinguish it from other grasses. Reproductive seed heads are beginning to emerge at this time, and are a distinctive red-purple colour before If you do not wish to use the Find-A-Pest app, you can take a photo and a GPS coordinate and send in the information manually to info@bri.co.nz. If you are interested, we would be happy to chat with you to help you get the process underway.

Contacts Sanket Babre BRI - viticulture extension assistant sanket.babre@bri.co.nz 027 403 8432 Jim Herdman NZW biosecurity advisor jimherdman@nzwine.com 027 644 8010

Chilean needle grass contacts Warwick Lissaman Chilean Needle Grass Action Group chair 0274575041 Marlborough District Council Biosecurity Team 03 520 7400 mdc@marlborough.govt.nz

IF YOU SEE ANYTHING UNUSUAL

CATCH IT . SNAP IT . REPORT IT . Call MPI biosecurity hotline 0800 80 99 66 32 / Winepress November 2021

PROTECT

Garden Weevil on grapes. Photo Holly Johnson

fading to a light brown later in the season. Warwick Lissaman, chairman of the Chilean Needle Grass Action Group, along with long-serving group members, has worked tirelessly for many years to champion biosecurity best practices and develop new ways of controlling the weed. The Action Group is also on the lookout for new members with new ideas, so if you are interested, please make contact with Warwick and you will be welcomed. MDC has also been proactive in introducing new Regional Pest Management Plan rules in 2018 to control and combat the spread of CNG. MDC also offers the option of helping landowners write and implement a Chilean needle grass management plan, an offer that the NZW biosecurity team would encourage all vineyard owners affected by CNG in Marlborough to take up. Awareness and early detection are crucial for any vineyard owner to help prevent a CNG infestation before it establishes and develops a seed bank, which can take a lot of time and money to control. There are many resources to help identify the pest both in hard copy and on the web. An excellent place to start is the MDC website (marlborough. govt.nz), which includes maps of where CNG has been located. Ongoing work in the battle against CNG includes investigating the possibility of using Argentinian CNG rust as a biological control. An export permit has been obtained to ship the Argentinian CNG rust to New Zealand. In Argentina, this rust damages the leaves of CNG, reducing growth and biomass. It is most damaging in dry weather. Once in the country, the rust will undergo a few more tests to confirm its host specificity. Tests overseas so far show that it is very host-specific, and there are two remaining New Zealand native plants to test. If it passes these final steps, approval will be sought from the Environmental Protection Agency for its release in New Zealand. The first releases might be possible as soon as 2022. Ultimately new research and the implementation of new practices will reduce CNG infestation. Constellation’s Awatere Hills Vineyard has been at the forefront of introducing best practice and trialling techniques and methods that can reduce infestations. Some trials included hard mowing and chemical topping, timed vineyard mowing to reduce CNG flowering, consistent spot spraying and spraying out every second interrow with three rounds of herbicide (spring through to summer), then leaving it to lie fallow, followed by direct drilling in autumn. There is no silver bullet for vineyard owners with CNG, but with ongoing research and a combination of practices, CNG infestations can be reduced.

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Industry News Strange Nature Strange Nature Distilling and Giesen group general manager Kyle Skene sees “massive opportunity” in a new grape-based gin made from the alcohol removed from Giesen Wine’s 0% New Zealand Sauvignon Blanc wine. “Gins are usually created with an array of botanicals, but after trialling all sorts of different combinations, we realised we only needed to add one juniper. The Sauvignon Blanc spirit tastes so extraordinary we didn’t want to disguise it.” Kyle says he knew he was onto something special when he first tried the pure Sauvignon Blanc alcohol and realised it would make the perfect gin. He spent the next 18 months trialling and refining Strange Nature, which is double distilled and bottled by hand. It has a provenance that other gins don’t have, he says. “We know where everything comes from, meaning we can take you directly to the vines where the grapes that fermented into this spirit were grown.” Every detail of the operation has been carefully considered, right down to the bespoke bottle, which Kyle chose after visiting salvage yards and poring over heritage glass to find the look and colour he wanted. “We see a massive opportunity for New Zealand in this spirit - our Sauvignon Blanc wine is famous worldwide and here is a gin with the same characteristics. Perhaps this Sauvignon Blanc gin can become as famous as New Zealand Sauvignon Blanc itself.”

Vitis & Winemakers Vitis & Winemakers has opened a new larger presence in Herbert St, Blenheim. The company provides innovative and quality equipment solutions to commercial wineries through their representation of Della Toffola Pacific, and now has one of the broadest inventories across the Australian and New Zealand region, including equipment and technology for winery grape receival, fermentation, maturation and storage, oak products, filtration, pumps, distillation, cider, bottling, packaging and accessories and fittings. Managing director Paul Baggio says the larger premises allows Vitis & Winemakers to move and evolve with the industry it serves. “We’ve been doing a lot of research and development into new technologies and we’ve worked with winemakers to show how our equipment can be adapted to their winery processes. The move has enabled us to bring in more technologies and increase our workshop, and increase our plant machinery, and a lot of that can be housed at our new facility. It also allows our techs to do onsite work, modifications and that sort of thing for our clients.” He says Marlborough has always been innovative as it tries to make its mark on the world stage. “Vitis & Winemakers along with Della Toffola and our local engineering technical support team are making a very visible partnership with the local winemaking fraternity to see that global success story grow from strength to strength.”

Catalina Sounds Vinyl in the Vines The Vinyl in the Vines event at Catalina Sounds in the Waihopai Valley has been put on hold until January 23. Vinyl in the Vines’ trio of DJs will be complemented by a collection of premium food and beverage providers at the picturesque vineyard, including event founders Lawson’s Dry Hills, Catalina Sounds, Roots Gin, Deep Creek Brewing and Boom Chef, Cloudy Bay Clams & Beat Kitchen. Event and return bus tickets are available from Under The Radar.

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Good Row The Wairau River was the venue for October’s Crown Sheet Metal Corporate Eights Regatta, which featured local winery teams including the social grade winner, Villa Maria. The annual corporate rowing event involves teams – including some complete newcomers to rowing – learning how to handle boats and develop rowing and racing techniques as they train towards regatta day. The event is organised by the Wairau Rowing Club and is a major fundraiser for them, with assistance from the Marlborough Girls’ and Boys’ Colleges rowing teams.

including Constellation Brands, Crown Sheet Metal, Simcox Construction, Clarke and Haack Construction, Liquid Action, Agrivit, Klima, New Zealand Wineries and Remac. The boys train up to 11 hours a week in peak season and the early starts and long hours on the river instil great discipline and work ethic, according to Samantha. That discipline and dedication has attracted sponsors who are eager to connect and engage with young rowers as potential recruits in their respective industries, she says. For example, Simcox Construction has joined the sponsorship team with

Constellation Brands team

Teams spent the previous weeks training on the river honing their skills. They included a team from Constellation Brands - platinum sponsors of Marlborough Boys’ College Rowing – who were mentored by two boys from the college team, with Fred Vavasour coaching and Walter Wickham as coxswain. The Boys’ College team, now rowing under the Wairau Rowing Club banner, is partway through a three to five-year plan to raise money to upgrade equipment, says Samantha Wickham, who is responsible for the team’s corporate fundraising. To date, more than $60,000 has been raised and the boys’ ventures continue to catch the attention of local industries with sponsors this season,

an eye towards launching a new cadet programme. “It’s all about curating that work ethic and creating and maintaining nice relationships moving forward,” says Samantha. Off the river the boys have worked hard to fund associated expenses of the sport, spending long hours in vineyards carrying out chores such as wire dropping. The Crown Sheet Metal Corporate Eights Regatta was a “superb day”, says Wairau Rowing Club president Ivan Sutherland. “Congratulations go to Villa Maria for taking out the social grade and Omaka Jets the corporate racing division.”

Winepress Update This month’s Winepress has been posted in a paper envelope, instead of the previous single use plastic sleeve, to reduce its environmental impact. With no local soft plastics recycling, or a commercial composting scheme to take advantage of other packaging alternatives, we chose to move to the 100% recyclable envelope, with a paper courier bag (made from recycled and FSC certified paper) for multiple copies. That bag can be composted or recycled, as long as the address label is removed. We will still use the grey mailer bags for larger mailouts, where necessary. The magazine itself is printed on paper that represents the best 100% recyclable option for local recycling.

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Wine Happenings

A monthly list of events within the New Zealand wine industry. To have your event included in the October Wine Happenings, please email details to sophie@sophiepreece.co.nz by November 20. Due to uncertainty around Covid-19, there may be changes to some of these events. For more information, please use the contact supplied or email sarah@winemarlborough.nz

NOVEMBER 10 Rock Ferry Wine’s Twilight Market; 4pm -7pm – rockferry.co.nz 16 Marlborough Winegrowers Association AGM. Marlborough Research Centre Theatre from 4pm 18 2021 Marlborough Wine Show Celebration Long Lunch 27 A Taste of Opera, with Whitehaven and the New Zealand Opera; nzopera.com/a-taste-of-opera 29 New Zealand Society for Viticulture and Oenology AGM. From 4pm at the Bragato Research Centre. All members welcome. Wine and snacks to follow DECEMBER 8 Rock Ferry Wine’s Twilight Market; 4pm -7pm – rockferry.co.nz JANUARY 12 Rock Ferry Wine’s Twilight Market; 4pm -7pm – rockferry.co.nz 23 Vinyl in the Vines at Catalina Sounds (see page 34) 27 2021 Corteva Young Viticulturist of the Year National Final, Indevin Bankhouse Estate 27 2021 Corteva New Zealand Young Viticulturist of the Year speeches and awards dinner. Clubs of Marlborough, Blenheim FEBRUARY 5 South Island Cheese Festival at Clos Henri - southislandcheesefest.com 12 Marlborough Wine & Food Festival, Renwick Domain - marlboroughwinefestival.com

Marlborough Winegrowers AGM - Nov 16

36 / Winepress November 2021

A Taste of Opera - November 27

Young Viticulturist National Final - Jan 27

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Articles inside

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Student Research

Generation Y-ine

Shell and tell