THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH
ISSUE NO. 263 / OCTOBER 2016
GRAPE MARC
LA NINA
Photo: Jim Tannock
wine-marlborough.co.nz
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this issue... REGULARS
FEATURES
3 4
10 Hitting the Marc -
Editorial
Tasman Crop Met Report
26
Gen Y-ine - Ben Burridge
28
The Block - Rocenvin
30
Biosecurity Watch - Brown Marmorated Stink Bug
32
Export News
34
Industry News
36
Marlborough’s wine industry needs to take more responsibility for the nearly 50,000 tonnes of grape marc it generates, say industry leaders and local government.
From the Board - Callum Linklater
6
ANZ Wine Happenings
Cover: Bud burst in Marlborough. Photo by Jim Tannock.
33
16
16 Pinophiles Unite -
In the lead up to Pinot Noir NZ 2017, winemaker Mike Paterson talks of the evolving styles of Pinot Noir emerging from Marlborough.
20 La Nina Notice -
A La Nina weather system could bring fewer but more severe spring frosts, sluggish weather systems and the potential for rain leading into the next harvest.
33 Savvy Sailors -
26
There’s a record fleet for the 2016 Wineworks Marlborough Sauvignon Blanc Yacht Race.
Winepress October 2016 / 1
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GRAFTING HAS STARTED CALL NOW
General Manager: Marcus Pickens 03 577 9299 marcus@wine-marlborough.co.nz Editor: Sophie Preece 027 308 4455 sophie@sophiepreece.co.nz Advertising: Harriet Wadworth 03 577 9299 harriet@wine-marlborough.co.nz Wine Marlborough Board: Ben Ensor ben.lisa@clear.net.nz Callum Linklater callumandsarah@xtra.co.nz Jack Glover jack.glover@accolade-wines.co.nz Michael Wentworth michael.wentworth@yealands.co.nz Nick Entwistle nick@wairauriverwines.co.nz Rhyan Wardman rhyan@giesen.co.nz Samantha Wickham samantha@ormondnurseries.co.nz Simon Bishell simon@caythorpe.nz Stuart Dudley stuartd@villamaria.co.nz Tom Trolove tom.trolove@framingham.co.nz Printed by: Blenheim Print Ltd 03 578 1322
From the Editor I love the way spring unfurls in Marlborough, with the first postcard-ready lambs and daffodils popping up across the landscape, then blooms of white and pink blossom to whet the appetite for stone fruit. Grasses and flowers grow rampant between the rows of some vineyards, then fresh green buds open on the bare vines, transforming the brown landscape to one of lush green promise. It’s a time of tension too, as viticulturists and growers watch the forecast for frosts. A bad cold snap in the early morning will freeze the cells of the leaves and shoots, so that by the time the sun comes up they are crisp and brown, says Cloudy Bay Viticulturist Jim White. But after a harrowing frost watch during last year’s El Nino spring, when he frequently called in helicopters to protect the vines, Jim says there’s likely to be a lot less stress this season. That’s thanks to the recent climatic shift to La Nina, with warm nights and good soil moisture accompanying new growth. “Typically we’ll get more easterlies, more cloud cover, higher humidity and less frost risk,” he says. However, climate consultant Stu Powell is warning growers not to relax their guard, because although La Nina may mean less frequent frosts, it can bring severe ones. “There can be several weeks between frosts and people can become complacent. Then ‘bang’ you get a really nasty one,” he says on page 20. Longer term weather predictions are also canvassed in this edition of Winepress, with Lincoln University viticulture lecturer Amber Parker talking of ways the wine industry can adapt to the impact of climate change. She says earlier, compressed wine harvests and increased sugar concentration in grapes at harvest time are just two of the significant issues facing wine growers as grapevine phenology advances. But the main subject this month is grape marc, following a season of bad practice by some and bad press for all. We look at some of the companies dealing with their grape marc in positive ways, and industry initiatives to find long term solutions to a problem that cannot be ignored.
“The main subject this month is grape marc, following a season of bad practice by some and bad press for all.”
SOPHIE PREECE Disclaimer: The views and articles that are expressed and appear in Winepress are entirely those of contributors and in no way reflect the policy of the Marlborough Winegrowers. Any advice given, implied or suggested should be considered on its merits, and no responsibility can be taken for problems arising from the use of such information.
Winepress October 2016 / 3
From the Board The wine industry needs to create and share ideas that benefit our environment. CALLUM LINKLATER
THE MOST dangerous phrase in our language is, “we’ve always done it this way”. I read this quote recently and it struck a chord with me in relation to our industry. I am referring specifically to the recent media coverage the wine industry has received around environmental concerns, with comparisons being made to the dairy industry. We are at the dawn of a new season and I believe the time is right to challenge ourselves to trial or implement new initiatives. I am not suggesting we need to reinvent the wheel. But since our industry pioneers started, technology has evolved and not all of us are embracing it. As a grower, two examples come to my mind as environmental
elephants in the room. One is our continued use of tanalised posts for development or replacements. We all know tanalised posts are cost effective and work well, but as an industry we haven’t come up with a practical and cost effective solution for disposing of them when they break. The second example that stands out to me is our reliance on glyphosate. Glyphosate resistant weeds have been well documented over recent years, with the worst being rye grass. Yet we continue to plough ahead using it. There are other issues such as the effect glyphosate has on soil micro-life, which can enhance soil compaction and hinder nutrient availability. My feeling is that alternatives to the above examples are not being more widely used because we are guilty of being complacent. We often
hear landowners say they want to leave their land in a better condition than when they found it, but in a lot of cases we are just passing on an environmental hangover to the next generation. I don’t believe in silver bullets - I believe everyone who participates in this industry is responsible for the condition of our environment. We are all responsible for the reputation of our industry and I would encourage growers and wine companies to have the environment at the front of their minds when making decisions this season. We need to continue to create and share ideas that benefit our environment. That would be my kind of silver bullet. This season I would encourage you all to keep your ears, eyes and minds open. If there is an opportunity to do something different for the benefit of the environment without punishing the bottom line, please consider it. Let’s not just do something because that is how we have always done it. Challenge yourself, what is the worst that could happen? I wish everyone all the very best for the 2016 – 2017 Alternatives to treated timber posts include eco-trellis (steel), left, wood shield (untreated pine coated in season. recyclable plastic), centre, and hardwood, right.
4 / Winepress October 2016
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Winepress October 2016 / 5
By Victoria Raw September 2016 in summary
Table 1: Blenheim Weather Data – September 2016 September September 2016 September Period September 2016 compared to LTA of LTA 2015 LTA GDD’s for month – Max/Min¹ 62.1 112% 55.4 (1996-2015) 28.0 GDD’s for month – Mean² 66.5 96% 69.0 (1996-2015) 43.9 Growing Degree Days Total Jul – Sep 16 – Max/Min 76.4 91% 83.5 (1996-2015) 57.4 Jul - Sep 16 – Mean 123.8 97% 127.6 (1996-2015) 103.6 Mean Maximum (°C) 16.1 -0.1°C 16.2 (1986-2015) 14.6 Mean Minimum (°C) 7.2 +1.3°C 5.9 (1986-2015) 4.8 Mean Temp (°C) 11.6 +0.5°C 11.1 (1986-2015) 9.7 Ground Frosts (<= -1.0°C) 7 more 4.6 (1986-2015) 6 Air Frosts (0.0°C) 1 more 0.8 (1986-2015) 2 Sunshine hours 164.9 85% 193.4 (1930-2015) 225.3 Sunshine hours – lowest 129.6 1989 Sunshine hours – highest 248.9 2011 Sunshine hours total – 2016 1872.1 107% 1747.6 (1930-2015) 1696.2 Rainfall (mm) 26.4 52% 51.2 (1930-2015) 54.4 Rainfall (mm) – lowest 3.0 1951 Rainfall (mm) – highest 191.5 1943 Rainfall total (mm) – 2016 426.0 86% 488.7 (1930-2015) 355.4 Evapotranspiration – mm 63.8 89% 72.0 (1996-2015) 71.1 Avg. Daily Wind-run (km) 219.2 78% 281.4 (1996-2015) 251.2 Mean soil temp – 10cm 10.3 +1.1°C 9.2 (1986-2015) 8.4 Mean soil temp – 30cm 11.5 +0.8°C 10.7 (1986-2015) 10.3 ¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures Table 2: Weekly temperatures during September 2016 1st - 7th 8th - 14th 15th - 21st 22nd - 28th 29th – 30th (2 days) 1st – 30th Long-term average (1986 – 2015) 6 / Winepress October 2016
Mean Max (°C) 17.0 16.2 16.2 14.1 18.7 16.1 (-0.1°C)
Mean Min (°C) 8.5 3.5 7.8 8.5 8.4 7.2 (+1.3°C)
Mean (°C) 12.7 9.8 12.0 11.3 13.6 11.6 (+0.5°C)
16.2
5.9
11.1
September was overcast and cloudy with very low sunshine hours. However, surprisingly rainfall was also low. Temperature The mean temperature for September 2016 was 11.6°C, 0.5°C above average. The average daily maximum temperature of 16.1°C was 0.1°C below average and the average daily minimum temperature of 7.2°C was 1.3°C above average. With a lot of cloudy days in September, the daily range in temperature was a lot less than normal. The warm mean temperature for September was entirely due to the overnight minimum temperatures being much higher than normal. This is a warmer start to spring than in 2015, when September was very cool. The first and third weeks of September were well above average, as were the last few days of the month. The second week was well below average. Frosts Seven ground frosts were recorded during September 2016 and one air frost, compared to six ground frosts and two air frosts in September 2015. The five mornings from the 8th to the 12th September 2016 all recorded ground frosts. The coldest morning was Saturday 10 September with a ground frost of -2.9°C in Blenheim and an air frost of -0.4°C. Despite September 2016 recording one more ground frost than September 2015, the average minimum ground and air temperatures
were warmer in 2016. This indicates that the whole of September 2015 was consistently cooler, whereas September 2016 only really had one cold week. Growing degree days Although the growing-degree day (GDD) graph (Figure 1) is included in this issue of Met Report at the start of the 2016-17 season, you need to bear in mind that on average, the GDDs recorded in September only make up about four percent of the total GDDs recorded for the eight months September to April. Hence, any deviation in the GDD line from average at the start of the season can quite easily be reversed by above or below average temperatures in the following months. The up and down GDD line for September 2016 reflects the weekly temperatures as described in the previous section. The GDD line ended up slightly above average at the end of September, and in the same position as it was at the end of September 2014. In September 2015 the GDD line fell steadily throughout the month, reflective of the consistently cool temperatures. NIWA are predicting that temperatures over the three months September to December 2016 have a 50% chance of being above average and only a 20% chance of being below
average. If above average temperatures do eventuate through until the end of 2016, then we would expect the GDD deviation line in Figure 1 to continue an upwards trajectory. However, I would speculate that it is unlikely to be as consistently warm as it was from mid-October to the end of December 2014. Only time will tell. Sunshine September’s sunshine total of 193 hours was very low; the fifth lowest September total on record for Blenheim for the 87 years 19302016. This was the lowest total for September since the two years 1991 and 1992, which both recorded very low totals. Total sunshine for the first nine months of 2016 are 1872.1 hours. Despite September’s low total, the nine month total is 124.5 hours above the long-term average. Wind Average daily wind-run for Blenheim during September 2016 was 219.2 km. This is only 78% of the average wind-run for September of 281 km. It is also the lowest September total on record for the 21 years 1996-2016. Average wind speed for September 2016 was 9.1 km/hr, compared to the long-term average of 11.7 km/hr. Based on historical records we
Figure 1: Normalized Growing degree days for Blenheim: days above (+) or below (-) the long-term average for the period 1 September to 30 December
would expect October and November to be quite a lot windier than September. Rainfall The September 2016 rainfall total was 26.4 mm; only 52% of the long-term average. This is the lowest September total since 2007, when only 7.0 mm was recorded. You may be surprised that September’s rainfall in Blenheim was so low, as it seemed as if the month was a lot wetter. This is probably because there were quite a number of overcast drizzly days, without much rain. Rain was recorded on 12 days in September 2016. However, the highest daily total was only 6.0 mm recorded on the 5 September. Total rainfall for January to September 2016 was 426 mm. This is 86% of the long-term average of 492.8 mm. However, the same period in 2016 recorded only 355.4 mm (72% LTA). Five of the nine months January to September 2016 have recorded below average rainfall (Feb, Apr, Jul, Aug, Sep). Total rainfall for the three months July to September 2016 was only 100.4 mm; 57% of the long-term average. Soil Moisture Shallow soil moisture rises rapidly in response to rainfall in the autumn and early winter. However, in a silty soil without stones, the top of the soil profile has be rewet before much drainage occurs through the profile to rewet the deeper soil. Hence, the increase in soil moisture deeper in the profile lags behind any increase in the topsoil. A graph of soil moisture at three depths down the profile, from a Rapaura vineyard, has been included in Met Report on a number of previous occasions. Figure 2 demonstrates how the deep soil moisture (150-180 cm) has varied at the Rapaura vineyard over the past three seasons, and how the three months July to September 2016 compare with those previous seasons. Given the low rainfall that was recorded for the three months July
Winepress October 2016 / 7
Figure 2: Soil moisture from 150 to 180 cms depth in a Rapaura vineyard with deep alluvial soil
to September 2016, it was fortunate that the preceding two months, May and June, received well above average rainfall. The deep soil moisture showed a substantial increase in late June (purple line) and throughout July 2016 (yellow line). The increase in moisture started about a month after the above average rainfall was received in May
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2016. However, as rainfall was below average in July, August and September, there was little increase in deep soil moisture after midAugust 2016. At the beginning of October 2016, deep soil moisture at 150 – 180 cm depth was slightly lower than in any of the
Hopefully Marlborough will not experience a third season in a row with low rainfall from October to December. Rob Agnew Plant & Food Research / Marlborough Research Centre
previous three years. Rainfall from October to December 2014 was low (70.8 mm) and in 2015 it was very low (26.2 mm), compared to the long-term average of 103.5 mm. The deep soil moisture does not normally drop very much until into the new-year. However, in late 2015 it had already dropped substantially. HOLDING THE FORT
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Elections New face on Wine Marlborough board SIMON BISHELL has retained his place on the Wine Marlborough board, which has one new member following the recent Marlborough Winegrowers Association election process. Michael Wentworth will join the board as a winery member, bringing around 30 years in the wine industry to the table. Yealands Estate’s Chief Operating Officer says after a lifetime in the industry, he felt it was time to put up his hand, “to contribute something meaningful”.
Michael studied horticulture and viticulture but his experience in the industry spans marketing, international market development and operations roles. “I look forward to giving a perspective that is broader than one area,” he says. Michael Wentworth Simon, who had to stand again following his first three-year term, is looking forward to contributing to the through the Viticultural Taskforce, and association over the next three years, to add value that way”. “and especially trying to deliver more Neither candidate was opposed in content for the grower-based members the election process.
NZW Elections Levy Class Director candidates
There are 15 nominations for 10 board vacancies in the New Zealand Winegrowers election. Voting will run from October 10 to 21, with each member asked to participate online in two different votes. The first is a vote for five Levy Class Directors, and the second a vote for five Member Class Directors. These votes can all be cast during a single session on the electionz.com voting platform. For the Levy Class Director vote, each member has one vote for each dollar of grape or wine levy they paid on sales during the year ended on 31 March 2016. Each member may apportion their votes between the seven candidates in any way they wish. Call the electionz.com helpline 0800 666 035 if you have any questions about the election.
Paul Dunleavy – Waiheke Vineyards Limited Jack Glover – Accolade Wines New Zealand Stephen Green – Carrick Wines Ltd Patrick Materman – Pernod Ricard Winemakers NZ Duncan McFarlane – Indevin Group Limited Simon Towns – Constellation Brands Fabian Yukich – Villa Maria Estate Ltd Member Class Director candidates John Clarke – Ilfracombe Trust James Dicey – Ceres Wines Limited Xan Harding – Grapeology Ltd Peter Holley – Mission Estate Winery Craig Howard – Grans Goat Vineyard Clive Jones – Nautilus Estate Dominic Pecchenino – Buena Vista Vineyards Gwyn Williams – Williams Hill Vineyard
The Candidates There are 15 nominations for 10 board vacancies.
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Winepress October 2016 / 9
Making a Marc Long term solutions required for grape marc. SOPHIE PREECE
MARLBOROUGH WINERIES must take greater responsibility for the vast volumes of grape marc they generate every year, say industry leaders and local government. The Marlborough District Council (MDC) issued four abatement notices post-vintage 2016, due to significant issues with grape marc storage and leachate discharge at properties the winemaking by-product had been transferred to. Council’s Environment Committee Chairman Peter Jerram says the wine industry needs to urgently come up to speed in dealing with its waste streams. “They have a responsibility - legal, moral and environmental - to proactively solve this problem.” Some companies are starting to manage their liquid waste well, but grape marc remains a massive issue, he says. “And with the planned
Clive Jones with grape marc that has been composted and spread beneath the vines.
expansion of another 20% in area, which presumably will be 20% more grapes and 20% more grape marc, they have a great problem and they haven’t addressed it.” In 2016 the region produced an estimated 48,500 tonnes of grape marc - the seeds, stems, skins and pulps left over from the winemaking process – up from 35,000 tonnes in 2015. Clive Jones, the immediate past chairman of Wine Marlborough, says
grape marc is an important issue that wine companies need to get on top of. That includes taking responsibility for the by-product after it leaves their property. “I think the message is that as wineries we need to take responsibility and we need to understand and know what is happening to it downstream. We cannot pass it off to someone and say ‘it’s not our problem anymore, it’s not our responsibility’.” In order to close the “loop”, he
Water Woes Marlborough wineries are likely to do better in winery wastewater compliance under the proposed Marlborough Environment Plan (MEP). A report to the Marlborough District Council’s Environment Committee last month said less than a quarter of the 34 rural wineries monitored for winery wastewater disposal were compliant this vintage, with only eight getting a “green” in its traffic light ratings. Thirteen of the wineries, comprising 38%, had one condition or rule assessed as red, and nine had two or more conditions or rules assessed as red and/or orange. The most common areas of non-compliance were for exceeding permitted rates for faecal coliforms, pH, biological oxygen demand and discharge volume and/or rates. Other breaches included exceeding total nitrogen loading and not including
10 / Winepress October 2016
all parameters in waste water or soil sampling. However, the wineries would have fared much better under the proposed MEP, as there are no specific faecal coliform and biological oxygen demand limits prescribed within the permitted activity standard. Council Compliance Manager Gina Ferguson says the revised MEP has changed the approach to measuring liquid waste because faecal coliform measures from single samples are not a reliable measure. Results can be erratic and sometimes affected by external factors like bird faeces. “A more practical and effective standard is achieved by visually inspecting the discharge area and noting whether there are anaerobic soil conditions, what the PH levels and nitrogen load is and whether soil moisture levels are spreading beyond the allowable area.”
says SWNZ certification should require that any waste operators used are certified and compliant with council regulations, and that the wine company has evidence of that. A report to the council’s Environment Committee last month said 12 of the 34 council-monitored wineries compost their grape marc on site and then spread it under the vines as a soil conditioner. Seven wineries spread their marc directly to land and 15 have their grape marc transported off site for compost, stockpiling and stock feed. But the report noted that some winery operators were not able to identify where their grape marc was disposed of and could only provide the transport operator’s details. Council Compliance Manager Gina Ferguson says that is concerning, but may be because the relevant staff members were not consulted. She says Sustainable Winegrowing New Zealand (SWNZ) has since confirmed that wineries need to know where their waste is going and that the location complies with the required standards (See SWNZ Q &A, pg 14.) MDC Chief Executive Mark Wheeler says the need for a long-term solution to the disposal of grape marc has been clearly signalled to the wine industry in the past, “and council will continue to encourage, and work with, the industry to search out some solutions”. However, it also has an enforcement responsibility and will take action whenever there are adverse and non-complying environmental
effects from the industry’s waste. “The latest compliance data suggests it’s time for the industry to direct more attention to finding longer term solutions and council has raised the matter with SWNZ and Wine Marlborough,” he says. It will also be writing to all wineries, outlining the issues that arose during the last vintage and postvintage period, and encouraging them to look for satisfactory disposal options for their waste product, Mark says. “Size and scale has reportedly been an issue in finding a solution so, given that Marlborough has three quarters of the country’s grape production, it may well be necessary to look beyond New Zealand for answers.” In 2014, Marlborough wine producers collaborated with the MDC in forming the Marlborough Grape Marc (MGM) group to advance a proposal for an environmentally sustainable use of the wine industry’s waste streams. It worked with Australian-based Tarac Technologies, which proposed to extract alcohol from all the grape marc and residuals produced in Marlborough and convert the spent marc into compost and stock feed. At that stage approximately 40,000 tonnes of grape marc was being generated by the Marlborough wine industry, a little over half of it coming through wine production facilities at the Riverlands and Cloudy Bay industrial estates. Clive says Wine Marlborough provided funding support for the investigation, “because we saw it as
an important issue for the region as a whole”. But the project fell over, due partly to the fact that the costs associated with the proposal were “unpalatable to wineries”, he says. “Perhaps now that view will change.” Peter Jerram says when he arrived in Marlborough in 1979 there were 40 hectares of grapes planted. He is at pains to express his admiration for a “fantastic industry”, but says it has not kept up with best practice when it comes to environmental issues, “and this is the biggest of them”. Many companies should have a dedicated environmental officer, dealing with spray monitoring and waste streams, and be willing to pay the price of good practice, he says. “You have to see environmental protection as a genuine cost, not as a bloody nuisance you tack on the end.” Peter makes a comparison with the dairy sector, which he says came “kicking and screaming into the 21st century” to deal with waste and protecting the environment. “The wine industry probably didn’t get to the same low levels, but it hasn’t addressed issues at the required rate either.” It is council’s responsibility to make sure the environment is not adversely affected and to assist industry, he says. But it is not its job to find a solution: “That’s industry’s responsibility.”
Hitting the Marc A new Grape Marc Discussion Group is being convened to address the challenges facing Marlborough’s growing wine industry and discuss continuous improvement. New Zealand Winegrowers (NZW) Project Manager Tracy Benge says the group, comprised of NZW, Wine Marlborough, the Marlborough District Council and interested wineries, is to meet before the end of the month to discuss the issues and opportunities.
She says recent meetings she has had at Marlborough wineries with Project Focus Group members have canvassed issues over waste, grape marc and how to meet a zero-waste goal. “Many wineries asked if we Tracy Benge could reconvene a marc discussion group as they are committed to finding sustainable solutions as part of best practice.”
Winepress October 2016 / 11
The BenchMarc In the wake of concerns over grape marc disposal, Winepress checks out some successful models.
Mike Poff with Giesen’s compost pile and a spreader imported from Germany
MARLBOROUGH’S WINE growers need to celebrate grape marc not lament it, says a viticulturist who wants to utilise as much of the byproduct as he can. Giesen Wines Senior Viticulturist Mike Poff says the company has been spreading composted grape marc under the vines on its Dillons Point Rd vineyard for two years, with “significant beneficial impact”. Grape marc compost has become an important part of the company’s vineyard management, Mike says. “We’ve been farming the land here for 15 years, and over that period we’ve basically consumed the organic matter from the soil, so there’s very little left, affecting the soil biology.” Laying the compost beneath the vines on three or four year rotations replenishes the earth with organic matter and has a subsequent impact on the biological health of the vineyard, he says. “We have realised we have a requirement in the vineyards, and this is about utilising waste streams to put an organic matter rich product back in.” The company has a 1000 cubic metre bunded pad, formerly a silage pit, and transports grape marc from 12 / Winepress October 2016
its Riverlands Estate winery to the vineyard. Once there it is mixed with bark fines, sawdust, green waste and mussel shells, and left to break down to 1000 cubes of compost. Any leachate is pumped back over the pile, which is turned by digger, then distributed by three specially designed spreaders from Germany. So while many other companies are finding ways to remove their grape marc, Mike wants to make more compost, so they can spread it on all of Giesen’s 14 Marlborough vineyards. “We are consciously trying to utilise every single waste stream out of our winery,” he says. Nautilus has been composting all its grape marc for the past 10 years, using the Bokashi anaerobic method to create an under vine mulch from the winemaking by-product. The company makes around 300 cubic metres of compost each year by combining approximately 250 tonnes of grape marc with aged bark and lime, and inoculating it with effective microorganisms (EM). The pile is then covered and left for three to four months to ferment and break down. Winemaker Clive Jones says
the composting is done on a concrete pad and the leachates drain into the wastewater system, making it a highly successful and sustainable model. Viticultural advisor Bart Arnst helped set up the Nautilus system and says the anaerobic process means there are less nutrients lost to the atmosphere as gas, or through run off with water. It involves getting a good balance of materials and the optimal moisture level, “then you put the cover on and walk away until you are ready to spread it”. He says spreading a thin layer of marc directly to the vineyard is another way of using the by-product, and he has seen benefits to the treated soil. Matua generated 3,300 tonnes of grape marc this vintage, with 85% to 90% of that from white grapes. Grant Udy is in charge of Matua’s wastewater system and grape marc recycling. Once it is out of the press, the grape marc goes to the “bin” which is a large concrete pad with two sumps, so that liquid leachate can drain off into the treatment plant balance tank, along with the wastewater from the winery. “We balance the pH in it using magnesium hydroxide and then it goes
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straight into the waste water treatment plant,” Grant says. Water from the treatment plant is recycled and used to irrigate a council owned pine plantation. The red grape marc pressings are weighed and taken by a transport company to an external composting company. The same transport company also collects the white grape marc pressings and delivers them to local farmers for stock feed, says Grant. “The red pressings are unsuitable for stock feed because they are fermented and cannot be digested by animals.” Renwick Transport collects approximately 12,000 tonnes of grape marc from Marlborough wineries each vintage, for use as stock feed for dairy and deer farmers in Marlborough. Owner Ian Higgins has delivered white marc to the same farmers for 15 to 20 years. But he says the much bigger tonnes likely to come on over the next two or three years will put pressure on companies like his, and make it difficult to manage the transport of
Grant Udy at Matua’s grape marc bin
Ian Higgins
grape marc during the frantic vintage period. Ian’s team works 24 hours a day, seven days a week during harvest, trucking grapes in to wineries and grape marc out. He would like to see a facility developed where grape marc is stored under cover until after harvest. It could then be moved during the slow winter period and carted to farmers in other regions beyond Marlborough.
“I know North Canterbury would take everything we could send as stock feed, but during vintage we cannot cart the distance,” he says. “If I had the money I would build a big concrete pad with a collection sump where we could suck out the liquid and spray it on farms. That leachate is a good fertiliser provided you spray it thinly on paddocks.”
Grape Marc Q & A with Sustainable Winegrowers New Zealand (SWNZ) Business Manager Justine Tate How does SWNZ deal with grape marc in its certification? SWNZ has robust best practice guidelines. The management of pre and post fermentation by-product must meet key regulatory requirements. Examples of requirements include: The appropriate resource consents and regional/district/unitary plans for odour, nitrogen management, compost, and waste-disposal requirements. Consents must be current, conditions met and abatement notices (if any) addressed. If consent is not required, companies must ensure leachate is collected and contained, and that the storage and disposal minimises any potential for the occurrence of airborne particles. Do outside parties dealing with a winery’s grape marc need to be certified? If grape marc goes off-site to stock food, compost or landfill, a letter is required to be held confirming that the marc disposal meets the resource consents or regional and district plans. The evidence may be as a letter from the farmer, contractor, re-processor in food, beverage or health-care sectors, transport company, waste management company, or a resource consent held by the winery.
14 / Winepress October 2016
How are abatement notices or council non-compliance dealt with by SWNZ? All SWNZ members are independently audited at least every three years. An audit is not signed off until compliance confirmation from local councils has been provided. This means any abatement notices or noncompliance issues must be addressed before passing an audit. SWNZ will work with the wineries at fault to pull their practices back in line with best practice guidance and will work closely with the Marlborough District Council to see the issue resolved. What are your thoughts about the current concerns around grape marc disposal in Marlborough? Grape marc is a by-product of wine production and, as such, wineries and vineyards producing grape marc need to take responsible steps to ensure that it is dealt with in a manner that continues to protect and enhance our natural resources. The vast majority of SWNZ members are doing an outstanding job of managing their marc and other by-products produced in winemaking and vineyard operations.
Spray Days IMPROVING POWDERY mildew control through good sprayer set-up and appropriate application rates is the main topic at a new series of New Zealand Winegrowers’ field days. The Marlborough Spray Days 2016 sessions are scheduled for November 1 and 2 and are being offered to industry members free of charge as part of a new project, co-funded by the Ministry for Primary Industries Sustainable Farming Fund. The field days will focus on: • Setting up your sprayer. • Appropriate application rates for your vineyard. • How to assess your spray coverage. • How to best manage your
Two row Silvan air shear sprayer - photo David Manktelow
canopy for powdery mildew Technical experts David control. Manktelow, Trevor Lupton and Spray Days are designed to be Andrew Blakeman will be running the practical, interactive and hands-on field days, and sessions will be devoted learning experiences for anyone in the to individual sprayer types. vineyard involved in spraying, from Attendance is free, but advance the person who decides what and registration is required. For more when to spray to the person mixing the information visit the members page of tanks. nzwine.com. PCL AD Winepress 2016.pdf 1 15/07/16 3:21 PM
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Pinot Noir 2017 Wine event to reveal the people behind the Pinot. SOPHIE PREECE
IN A region long focussed on Sauvignon Blanc, Pinot Noir has become something of an obsession, says Pinot-focussed winemaker Mike Paterson. “I think over the years it has emerged as a variety that every winemaker in Marlborough has embraced. There’s a real excitement amongst Marlborough winemakers now - not only about what we have, but the massive potential as well.” Mike is coordinating a Top of the South steering group for Pinot Noir NZ 2017, which will be held in Wellington from January 31 to February 2 next year. Delegates at the event, including global wine trade, writers and intelligentsia, will hear the stories of Marlborough’s Pinot, as influenced by the land, season and people that forge it. Mike says environment is the “anchor” of regional style, resulting in a typical Pinot Noir profile for each winemaking area. Marlborough’s “generic profile” is a little more savoury and red fruited, he says. “It’s lovely to drink and also really good with food. It’s a quite versatile and subtle style of Pinot, probably more akin to European wines.” Central Otago Pinot Noir, meanwhile, “carries a bit more muscle and darker fruit” and Martinborough can be “meatier with bolder tannin”. But as Marlborough’s wine industry ages and winemakers continue to evolve beyond Sauvignon, there is an “exciting emergence of individual styles” influenced by regional diversity as well as winemaking philosophy, says Mike. 16 / Winepress October 2016
“Marlborough has some hugely talented growers and winemakers working more closely than ever before. This synergy will see our Pinot story continually evolve in Mike Paterson with Pinot Noir vines line with the quality and individuality of the wines.” The steering group is coordinating rather than a lecture format, in order to “unravel more of the characters the regional tasting for around 40 and, the influence they have on their wineries from the Top of the South, wines”, he says. including three from Nelson. The Pinot Noir NZ board member wine companies will run three days Clive Jones says one of the lasting of tastings in the Mac’s Brew Bar on Wellington’s waterfront, with each day impressions of the last Pinot Noir event in 2013 was that Marlborough reflecting on the Pinot Noir NZ 2017 had come of age as a Pinot region. event themes of Embrace, Explore “Now is our opportunity to consolidate and Evolve. “Each day our wineries that position and show that the top will pour wines based on aligning quality Pinots that are coming out their stories and wines with those key of Marlborough are on par with top elements,” says Mike. quality Pinots from any region in this The idea is for delegates to have face to face time with the winemakers, country.”
Pinot Palooza Wellington’s Waterfront will be transformed into a Pinot Pavilion on January 30 in a Pinot Palooza organised by Pinot Noir NZ and Bottle Shop Concepts. The event will showcase 120 of New Zealand’s top Pinot Noir producers in a huge public wine tasting. Pinot Palooza’s tagline is “wine that rocks” so there’ll be local DJs, food trucks and sommelier “roadies” alongside the selection of wines. Pinot Noir NZ Chair Ben Glover says the collaboration has happened because of the “incredible enthusiasm and support of Kiwi wineries” for both the Palooza and Pinot Noir NZ 2017. “We like the idea of showing our wines to Pinot lovers in a unique, relaxed environment.” Held in Melbourne, Sydney, Brisbane, Perth and Adelaide every year, Pinot Palooza debuted on the Auckland Waterfront in early September, but the one in Wellington is set to be the biggest yet. The event will kick off Pinot Noir NZ 2017 and mark the beginning of a three-week celebration of Pinot Noir in the capital, centred on the restaurants of the region.
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Winepress October 2016 / 17
Climate Change Strategies The wine industry must adapt to advances in grapevine phenology. A LINCOLN University viticulture lecturer says current and future adaptation strategies will be crucial for the wine industry in the face of climate change. Dr Amber Parker was one of 160 scientists at a recent climate change conference in Bordeaux, with the shared aim of finding ways to combine their knowledge to understand and adapt to the impacts of climate change on the wine industry. She says the key message was that effective action will require a combination of disciplines, technologies and approaches. Amber is exploring changes to the phenology of grapevines in response to temperature. She says earlier, compressed wine harvests and increased sugar concentration in grapes at harvest time are just two of the significant issues facing wine growers as grapevine phenology advances. “Solutions to adapt to current advances in grapevine phenology may include changing varieties or areas in which grapevines are planted, or using management techniques to delay ripening on existing vineyards,” she says. Those management techniques may include late pruning, canopy trimming or the application of plant growth regulators. Amber’s research on canopy trimming, carried out during her PhD, was based on a case study of Pinot Noir and Sauvignon Blanc vines. Results showed that trimming 18 / Winepress October 2016
shortly after fruit set delayed the onset of véraison for both varieties and slowed the rate of soluble solids accumulation. Véraison was up to a week later and Dr Amber Parker caused a larger delay in the time of harvest, when harvesting on brix level. Trimming at véraison also slowed sugar accumulation and delayed harvest, although to a lesser degree. No differences were measured in the acidity of the grapes. Future studies will consider how canopy trimming affects the balance of sugar, acid concentration and other metabolites, and how this influences the final wine. Amber says the delays achieved by canopy management could be implemented as an adaptation practice to delay the harvest window and avoid ripening grapes in the warmer part of summer, which would have different consequences on the berry and wine composition than to maintain current timing of harvest. Since completing her PhD, Amber has been involved in a three-year project led by Professor Andrew Sturman of Canterbury University and funded by the Ministry of Primary Industries. The project is combining climate models with grapevine
phenological models to characterise flowering of Sauvignon Blanc in Marlborough. The work was the first implementation in New Zealand of the phenology models Amber has developed with European collaborators. Application so far has been to predict the timing of flowering of Sauvignon Blanc in the different grape growing areas of Marlborough. “If we can start to understand how much we can delay phenology via changing varieties or canopy management techniques then we can consider the best practice to negate the impact of increased temperatures due to climate change on the grapevine lifecycle,” Amber says. “This will hopefully provide us with options in winegrowing regions in New Zealand and abroad to adapt to the climate of the future.”
Mapping Momentum New aerial photos a boon to Vineyard Mapping Project SOPHIE PREECE
PERNOD RICARD’S decision to sign up to the Wine Marlborough Vineyard Mapping Project may encourage other corporates to map their vines, says the company’s Viticulturist - Planning. Andrew Naylor says mapping the vineyards of Marlborough on a GIS (geographic information system) map will provide valuable data for the region, capturing all resources, vineyards and varietals. “Many wine regions of the world are able to use maps like these to bring their stories to life with visitors, and we want Marlborough to be able to have that same capability.” The company will seek its growers’ support for the mapping project and could add approximately 10% of Marlborough’s total vineyard area to the map, increasing its coverage by about 30%. It could also lead to more buy-in from other companies, says Andrew. “We hope that our support for this project will encourage other vineyards to also sign up.” Prior to Pernod Ricard’s support, the map shows 44% of Marlborough’s vineyards, or 10,202 of the region’s 23,374 producing hectares. Wine Marlborough General Manager Marcus Pickens recently obtained a letter from the GIS analyst at the Marlborough District Council (MDC), detailing the high level of security in place around the unique individual user passwords and the council’s guarantee that the information will not be accessed by other departments or shared without Wine Marlborough’s express authority. He hopes that will signal to other
large corporates aerial map Awatere Valley 2016 that their information security is safe. Grape growers are also taking the opportunity to get involved. Last month cartographer Ina Meeten started sending letters to more than 500 growers, inviting aerial map Awatere Valley 2008 them to log amazing. You can zoom down and see on to the vineyard map and mark the rows in really good detail.” out their blocks by variety. She says Andrew Naylor says the maps that the response has been rapid, with a come out of the project will provide number of growers getting in touch powerful visual tools for the region’s with positive feedback. wineries, to demonstrate diversity The online mapping process has as well as the development of the been made simpler due to new aerial region’s vineyards over time. “There photos of the region released by the will also be an important data bank MDC in late August. The images for presentations, biosecurity and offer far greater resolution than research, all of which are key to the previous aerial photos, which means region’s ongoing success.” growers can easily find and mark their boundaries, she says. “It’s really
GIS Vineyard Mapping • Driven by Wine Marlborough for marketing and possible biosecurity purposes. • Data not available for Marlborough District Council’s official use or to be shared internally. • Information collected on clones, planting dates, varieties. • Individual data protected by unique passwords. • For more information or help, contact Ina on marlboroughvineyardmap@gmail.com.
Winepress October 2016 / 19
Weather Watch La Nina is an unwelcome visitor to Marlborough SOPHIE PREECE
A LA Nina weather system could bring fewer but more severe spring frosts, sluggish weather systems and the potential for rain leading into the next harvest. Climate consultant Stu Powell says the current Southern Oscillation Index (SOI) is now at +13, which indicates a “significant” La Nina event. “What this often sets up for New Zealand is a blocking situation, with anticyclone cells that sit east of New Zealand and become almost stationary or slow moving.” These ‘blocking highs’ can sit immobile for days, stymying other weather systems that want to cross the country, he says. “They approach the North Island, then become slow moving before dissolving over us, resulting in days of cloud and locked-up weather patterns.” The La Nina tends to bring more easterly, north-easterly and northerly weather, which often means more cloud and rain for eastern areas of New Zealand, including Marlborough. Frost events can be few and far between in a La Nina spring, due to
20 / Winepress October 2016
the reduced number of clear nights, but some of Marlborough’s most severe frosts in the past 11 or 12 years have
“There can be several weeks between frosts and people can become complacent. Then ‘bang’ you get a really nasty one.” Stu Powell. been in La Nina, Stu says. “There can be several weeks between frosts and people can become complacent. Then ‘bang’ you get a really nasty one.”
During summer months La Nina can create a higher incidence of sea breeze, meaning cooler conditions along the coast, while inland and upper valley regions fare better. Even gloomy skies have silver linings, and Stu says the region won’t be at as much risk of drying out, with more frequent rainfall expected over spring and summer. However, in March and April that could “end tragically” with the likely higher number of “extra tropical depressions”, which can track down the western side of the North Island, increasing the chance of heavy rain events to eastern New Zealand. The La Nina system is likely to remain until after vintage 2017, and could continue through next year, he says. “They can last up to 18 months or longer in some cases.”
Football Finale WITH THE pruning season wrapped up, Marlborough’s winter Recognised Seasonal Employer scheme (RSE) workers are heading home in the hundreds. Aaron Jay of Hortus ended the season with his annual football tournament, with 16 teams battling it out for the Hortus Sports Day Duncannon Shield. “Each team put in 10 a side and away we went. We ended up with a knock out and two finalists, and the trophy went to Team Milo.” The tournament was played at Duncannon, the 196 bed worker accommodation Aaron bought earlier this year to house his increasing
numbers of staff. He says the facility has worked well for his business, and his long list of adaptions and improvements should be in place in time for a public open day on October 23. “It’s a chance for anyone who is interested in knowing more about the RSE scheme to come and have a look.” Aaron says every year his RSE staff, who are predominantly from Vanuatu, return home with a lot of gear with which to build homes or establish businesses. This year there was more than ever, he says. “We know of eight cars and a boat that went. There was a massive amount of solar panels and this year there seemed to be a huge increase in chainsaws and drills.” The increase is likely to have something to
do with the continued rebuild after the devastation of Cyclone Pam, and the amount of money some returning workers are able to make, now that they are so skilled, he says. Duncannon will soon fill up again with the 100 summer RSE workers Hortus employs for the growing season, as well as Kiwis working on the Seasonal Worker Scheme. Aaron says this winter he and other contractors were forced to turn down work, and he hopes to increase his RSE numbers for next winter. According to the recently released Marlborough Labour Market Survey, there will be a 24% increase in total demand for vineyard labour over the next five years, including 600 additional winter and 306 additional summer RSE workers.
Ansen Korah, right, and John Josaiah in the Hortus Football Tournament. Photo Jim Tannock.
Winepress October 2016 / 21
Gumboot Epicurean Photo by Kevin Judd.
RARANGI BEACH, Greywacke Wild Sauvignon and buttery just-steamed Cloudy Bay Clams. This blissful blend of local food, wine and place was just one of the stops on last month’s inaugural Gumboot Epicurean, a culinary tour organised by Arbour’s Liz Buttimore and Bradley Hornby, to celebrate all things Marlborough. This duo – she front-of-house and he in the kitchen – put Marlborough’s food and wine front of stage every day, and the Gumboot Epicurean took that show on the road, stopping in to see
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some favourite growers and gatherers. They have drawn many into their parochial campaign, including Rory and Frances King of Feast Merchants, who helped on the five-stop tour, along with a plethora of producers and a loyal “community” willing to jump aboard with every new idea, says Liz. All of them see the value of selling Marborough as “a holistic experience for food and wine”, she says. “The wineries already have such a strong brand and they are doing so much for Marlborough. And we have stunning food producers here in Marlborough…
This is about forging a stronger link between the two.” Other Gumboot Epicurean blends included Willowbank dairy farm for custard squares and a cuppa, Folium Vineyard for a Japanese infused Maori hangi and Pinot Noir, Seresin Estate for Premium Game rabbit with vineyard-grown vegetables and herbs, and Te Whare Ra for a final course of Meaters beef, followed by Hedgerow Strawberries. Something worth jumping into, boots and all.
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Feast of a Festival Photo Richard Briggs
THE 2017 Marlborough Wine and Food Festival promises to be a feast for the ears as well as the palate, with Supergroove and Hollie Smith to play at Brancott Estate on February 11. Organiser Samantha Young says the performers are chosen to satisfy as many people as possible, whether they plan to hit the grass dance floor or sit back under a tree and relax. The soulful vibes of Hollie Smith will be the perfect foil to Supergroove’s funk rock, she says. Next year’s festival will have
two food and wine master classes, following the success of the cheese and wine class at this year’s event, along with around 30 food stalls to complement the more than 40 wine companies pouring on the day. Marlborough company Feast Merchants is looking forward to showcasing their fare at the event, after attending with their food truck for the first time last year. Chef Rory King says he and his wife Frances generally do catering, so relish the opportunity to share their dishes with a wider
group of people. They “up the ante” at the festival, he says. “We look to serve restaurant quality food to match the quality wine on offer”. This year that food will include an Asian Pork Taco and the Feast Merchant Royal Beef Sandwich. The couple will work with a wine company to devise a food and wine match for the event. “Wine is their forte and food is our forte so we come up with an idea together.”
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Winepress October 2016 / 23
GPS for Grapes New Zealand’s wine industry is beginning to tap into farming technology. SOPHIE PREECE
NEW ZEALAND’S wine industry is lagging behind the rest of the agricultural sector when it comes to adopting new GPS based technology, says a machinery consultant. Vern Hill, of Gordon Handy Machinery, says when he visited Marlborough from South Canterbury he expected to find “great technology” driving the wine industry. “I expected it to be miles ahead and I was pretty surprised to discover they are actually a long way behind,” he says. “I think the technology has just been slow to be adopted.” Over the past year Vern and Mark have been working with tech company Sixty-5 to develop Vine-Track, an appbased GPS system that maps all the area covered by a vineyard sprayer. The operator can simply switch it on at the beginning of the job and check it at the end, to see they have covered the entire block, says Mark. “Because if you miss a row disease sets in and suddenly it’s exponentially out of control.” The driver can also mark broken irrigation pipes, damaged posts and dead plants, so they can be easily located at a later date. Once the job is finished, the information, including area covered, start and stop times, and vineyard defects, goes back to cloud storage, so the overseer can access the portal and check the job. The men say there are a couple of similar systems running in
24 / Winepress October 2016
Vern Hill and Mark Allison
Marlborough, and the level of interest is a clear indication that growers want to become more tech savvy. “I think the vineyard stuff is right on the cusp,” says Vern.
“We’re trying to give people the opportunity to make the best out of what they have got.” Vern Hill. The Vine-Track programme addresses “six pain points”, and future upgrades will introduce more features, with a possibility the information could one day synchronise with spray calendars. The programme and others like it are about reducing ineffective spray
regimes, he says. “We’re trying to give people the opportunity to make the best out of what they have got. With decent coverage you lose less spray.” They have also been working to retrofit conventional sprayers with John Deere technology in order to make them GPS controlled, as demonstrated on a field sprayer at a demo day in Marlborough last month. Vern says the farming sector offers GPS-run sprayers that do not start until in the designated area. “Then it turns off the sprayer on angles and on sections it has previously covered.” In contrast, he says the vineyard industry often still has a driver with their finger on a button. Mark says one of his customers laments the fact that when buying a field sprayer, he can get all the technology he wants, but for the vineyard there is nothing, despite the fact the tools are “from the same production line in the same factory”. That means the wine sector needs to reverse engineer its machinery to get the same advantages, he says.
RENWICK HAWKESBURY VINEYARD PREMIUM MARLBOROUGH 190 Brookby Road 31 hectares (76.6 acres) in three titles well positioned in Marlborough’s attractive Hawkesbury Valley producing consistent yields and quality fruit. The vineyard is predominantly Marlborough’s flagship and world renown Sauvignon Blanc plus a small parcel of Chardonnay. Additional improvements include five frost fans, various outbuildings, water storage dam and Southern Valleys water irrigation. A proven producer with good production yields and existing grape supply agreement to one of New Zealand’s major wine companies. A quality large scale vineyard in a sought after, desirable viticultural and lifestyle location.
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Winepress October 2016 / 25
Generation Y-ine An episode of Country Calendar hooked Ben Burridge into a life in the vines.
ORGANICS SHOULD be a natural decision for grape growers, says Wither Hills Assistant Vineyard Manager Ben Burridge. But the 33-year-old viticulturist says Marlborough’s industry will need a major shift in thinking before that becomes the case, “because people are so used to spraying everything”. Wither Hills runs 10% of its 400ha operation under organic management, including the Ben Morven vineyard. On the day I visit, we watch a tractor run between its rows, cutting soil to mound under the vines in order to kill the grass beneath them without chemical intervention. While they have to take care that they are not “root pruning” too much, Ben says the organic vines tend to dig deeper as a result. He notes that in one portion of the vineyard the clay soil is friable now, but will be concrete-hard come summer, so they’re getting control of the grass while they can. But shift just 20 metres in one direction and silty soil will be managed in a different way. “There’s a lot of thought about what’s happening,” he says. “The interaction of what is happening under vine, in
26 / Winepress October 2016
the middle of the row and even in the soils.” Such row-by-row consideration takes a lot more money and time than spraying, but the vines respond with better fruit and in many cases less disease risk, Ben says. “The thinking with the industry at the moment, especially with the old heads, is that organics means more disease. But what we are finding is that you actually have less botrytis risk.” Ben says another example of organics’ natural advantage is when it comes to mealy bug. “With organic vineyards we don’t spray at all for it and it’s not an issue for us because there’s something that’s controlling it or it’s a natural population. We think it’s that they are feeding on these other under vine plants,” he says, indicating a cover crop of lupin and oats between vineyard rows. In contrast, growers who run vineyards devoid of any other plants have nothing to tempt pests away from their vines, he says. “We are creating a problem by spraying.” Ben says organics now has a strong following, as seen at the successful organics and biodynamic conference held in Marlborough last
year, and in the fact that a second one is planned for June 2017. “It’s a really interesting time. The amount of land in Marlborough for organics steadily increased until around 2014, when it peaked, and has come down a bit since. But there’s still a core of people doing it.” He calls this a “transition period” and notes that with glyphosate resistance becoming an increasing issue, aspects of organics are increasingly finding their way into conventional viticulture. “People are beginning to under vine weed now because there is no other option -there’s no magic spray coming. And if you do that, why not go organic?” Ben grew up in Oamaru, where his Scottish parents had moved to in the 1960s. Rather than wine in the home, it was a North Otago-Scottish culture of whiskey and porridge, he says. He went to University in Dunedin for a double degree in management and history, then worked for IRD, before heading off on travels that saw him teaching English at an Italian summer camp, and getting a taste for the easy drinking wine varieties he found there. But it was back in New Zealand,
while working at the Kauri Museum near Dargaville, that the wine industry became a tempting opportunity to work on the land, and with one of New Zealand’s major export products. A new path was struck as he watched an episode of Country Calendar on pioneering organic winemaker James Millton, who talked of the vineyard as an organism, with a rich interwoven biology, from bees to vines. It was natural and sustainable and immediately appealed to Ben, who set about researching training facilities around the country. He settled on NMIT in Blenheim as a place to knuckle down on the theoretical side of winegrowing while also getting hands-on knowledge, work in the industry and a network of contacts for the future. While at NMIT Ben worked for organic producer Huia and with Brian Bicknell at Mahi, padding out the classroom experiences with hands-on work. He also did the biodynamics course at Taruna College in Hawke’s Bay, and had his first visit to Millton Vineyards to meet the man who kick started his passion for organic viticulture. Having completed the NMIT Diploma, Ben went on to do a year of study and summer school to achieve a Bachelor of Viticulture and Oenology through Lincoln University under the pathway agreement with NMIT. Two
years on, he is on the NMIT Wine Advisory Committee and is glowing in his recommendations of the course, which allows students to learn in the hub of New Zealand’s wine industry, building vital networks along the way. The Advisory Committee is comprised of science, viticulture and winemaking representatives, who stay in close contact with the institute, offer advice on areas of study and feedback on courses. The group worked with NMIT in building the new degree programme, currently in its first year. “Since Marlborough is the biggest grape growing region, we thought it was appropriate to have a good educational institute here. They are feeding our industry, so we suggest what they need to be learning about. It’s also about getting direct links for people into the wine industry, like I did.” On completing his degree, Ben shifted gear, moving from his boutique wine company experiences to a job as cellar and vineyard hand at Wither Hills, after winning the company’s scholarship for high achievement in 2011. His role soon evolved into Viticultural Technician, which saw him monitoring pest, disease and yields, and facilitating trials with Plant & Food Research and PhD students. He says much about organics – such as the weeding – has been
the same for a long time, while other aspects are ever-evolving. Among other projects, Wither Hills is part of a research project with PhD student Mauricio GonzálezChang, working to find an organic solution to the impact on adult grass grubs (Costelytra zealandica White) in Marlborough vineyards. Another exciting development Ben sees on the horizon are the silica based spray being developed, which could allow them to take copper out of the vineyards. The experience at Wither Hills has opened his eyes to the opportunities of furthering organics on a larger scale. “What I find with the bigger companies is they have the resources to buy certain bits of equipment, whereas in a lot of the smaller companies the resources are more scarce. If you have the passion for organics, you can do it really well in a big company. That said, the challenge with the larger companies is they don’t push organic products, because in their market research they don’t see a premium for them. So it’s hard to justify the increased operating costs.” However, organic fruit was in hot demand in the vintage just past, and Wither Hills sold organic fruit because of its certification, says Ben. “So even if there’s no premium for the wine, there is demand at the other end of the market.”
Winepress October 2016 / 27
Rock and Vine It’s been 36 years since Chris and Colin Fletcher forged their award winning vineyard.
Chris Fletcher at Rocenvin
WHEN RIESLING grapes ripen at Rocenvin Vineyard, they’re wrapped in nets infected with fungus and left to shrivel and sweeten. Around four weeks later, when botrytis has crept into the fruit and created a noble rot, the bunches will fall from the vine and into the net, ready to be hand harvested. Grower Chris Fletcher says it’s a labour-intensive and costly process, with the berries so withered that the yield is a fraction of the 12 tonnes to the hectare achieved before infection. But year after year the result has proved worth the effort, with fruit that Villa Maria Viticulturist Stu Dudley describes as perfectly suited to making Noble Riesling. “The old vines growing on free draining alluvial soils create great concentration while holding onto varietal character,” he says. This year’s Bragato Wine Awards judges clearly agreed, awarding the Villa Maria Reserve Marlborough Noble Riesling Botrytis Selection 2015 with Champion Sweet Wine. It shows 28 / Winepress October 2016
“beautiful purity on all facets,” says Chief Judge Ben Glover. “Gorgeous apricot, supple citrus, and almost quince-like honey.” The balance of botrytis, sweetness and acidity is “inspiring”, he says. Chris and her husband Colin, who died in 2011, planted Rocenvin on Old Renwick Rd in 1980, on stony, bony bare land that could carry just a handful of sheep. The couple owned a furniture shop in town and somehow managed to plant the vineyard and blocks of fruit trees at the same time, commuting between the shop and the land every three hours through summer. “It was hard work because we had no irrigation, but we had a well in the middle of the front block,” says Chris. “So we irrigated it with a tractor and irrigation pipes, which we had to lift over the top of the canopy wires. That was ‘interesting’, standing knee deep in mud in a howling northerly.” Back then the land was surrounded by dryland farming, and
the couple navigated a steep learning curve into viticulture. “No-one knew about how to grow grapes,” says Chris. “There were 10-foot-wide rows because tractors were 10 foot wide…Nobody knew anything about anything.” As time went by the feijoas, oranges, lemons, grapefruit, tangelos, apples and melons were pulled out, and more vines planted in their stead, she says. “Then we got rid of (daughter) Michelle’s horses and planted those two blocks too.” By the time they finally pulled out of their day jobs at the furniture shop in 1995, the whole 21ha had been planted, and some of it replanted. Michelle was just 4 when she helped plant her first vineyard, spending long days following one of her parents around as they plunged a shovel into the hard earth and said “drop it in there Shelz”. She has replanted another two times since then, the first in the mid-1980s because of the Government subsidised “vine pull”, and then again because
of phylloxera infection, when they replanted on rootstock. The work ethic forged in those early years has stuck and Michelle, now Vineyard Manager, still does most of the work on the vineyard, along with her husband Paul Merrilees. Chris says in all their plantings they wanted to grow reserve level grapes wherever possible. In 1993 the family planted a block at the front gate, dedicated to Botrytised Riesling. Surrounding poplar trees made it a warm and sheltered site, and the sprinklers set up for citrus made it ideal for creating botrytis, they reasoned. “We thought we could create a bot infection period by starting the sprinklers and sprinkling the canopy with water,” says Chris. But it was a “diabolical” task, with tractors required to go up and down the rows for 24 hours straight, the sprinklers raised above the fruiting wire and things like spiders blocking the outlets. Then chance revealed that the infected nets could be put in a shed
“The old vines growing on free draining alluvial soils create great concentration while holding onto varietal character.” Stuart Dudley over winter, protected from frosts, then used to inoculate the vines the next year. “We discovered by accident when we put one of the nets from the bot block into another part of the vineyard,” says Michelle. “Lo and behold we got a row of botrytis.”
So now, when the grapes are ripe they wrap them in the nets they have used the previous season to create an infection period. The nets go over the rows and are hooked up underneath the crop, so that as the bunches naturally shank they are captured in a bundle. Once it’s dry enough, a 50 to 60 strong team from Villa Maria lays plastic on the ground and then opens up the nets. The leaves are blown away, so the grapes can be collected off the plastic, says Chris. “It sounds simple but it’s bloody hard work.” That work has yielded dozens of accolades for Rocenvin wines, including four Bragato trophies for the Botrytised Riesling. Chris says of all the awards, that is the one she enjoys the most, because it celebrates the growers behind the wine. “The wine is made in the vineyard and growers should be recognised for that.”
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Winepress October 2016 / 29
Biosecurity Watch High risk season for Stink Bug - the most unwanted. EDWIN MASSEY
BROWN MARMORATED Stink Bug (BMSB) is a shield shaped insect native to Asia, which is rapidly expanding its distribution throughout the northern hemisphere. BMSB is not considered ‘present’ in New Zealand at the moment, but it is the industry’s most unwanted pest. Adult BMSB are approximately 1.7cm long, with a distinctive brown shield shape and banding on the rear end and antennae. BMSB feed off a wide range of plant hosts, including grapes, and are a threat to horticultural production. When threatened, BMSB emit a long lasting, foul smelling odour as a defense mechanism. This odour can be known to taint grape juice. Research is underway in the US to determine if the BMSB taint can survive the fermentation process to impact the quality of the wine produced. At the recent Romeo Bragato conference I tainted some Marlborough Sauvignon Blanc with synthetic BMSB odour. It was a real highlight watching people recoil in horror as they caught the first whiff of the intense burnt coriander aroma coming from the glass. This exercise demonstrated the effect a ‘worst case scenario’ could have on wine quality if this insect becomes established in New Zealand.
High risk season The end of September marks the start of the high risk season for BMSB. This is the time when, in the northern hemisphere, the insect seeks out warm, dry, dark spaces to survive the winter. This behaviour brings the insects into contact with humans, meaning large numbers of bugs are found on or inside buildings, cars and other structures where they can shelter. During this time adult BMSBs are likely to be caught up in shipments of goods, or in personal belongings and find themselves ‘hitchhiking’ to New Zealand. BMSB have been found travelling on and inside items such as machinery parts and vehicles, as well as stranger hosts like mortuary equipment and even Barbie dolls. As the insect disperses throughout Europe and North America it becomes
increasingly likely that one or more of these hitchhikers will breach New Zealand’s multi layered biosecurity system. Table 1 sets out the country of origin for live BMSB intercepted at the border by the Ministry for Primary Industries (MPI) in recent years. It highlights the imminent threat posed by BMSB, particularly from goods shipped from the United States and Europe. To help manage this risk, MPI has increased the visual inspections on containers from these areas and increased its surveillance of wharves and vessels, particularly ships that carry imported vehicles and machinery. What can be done to stop the spread of BMSB? To date BMSB has never been
IF YOU SEE ANYTHING UNUSUAL
CATCH IT . SNAP IT . REPORT IT . Call MPI biosecurity hotline 0800 80 99 66 30 / Winepress October 2016
Boosting awareness For the past two summers MPI has lead a public campaign to raise awareness of BMSB. The campaign targets groups which are most likely to be able to give an early indication if BMSB has crossed the New Zealand border. To date, MPI has targeted home gardeners, travellers, and transitional facilities through print, social media and website-based advertising. In 2016 New Zealand Winegrowers is taking part in this campaign to ensure our members know what to look out for and steps to take if they see something unusual. The most up-to-date fact sheet on BMSB is available here http://www.nzwine.com/members/sustainability/ biosecurity/pests-and-diseases/
IF YOU FIND ONE OF THESE: 2
1
CM
eradicated from a new area where it has been detected. Primarily, this is due to a lack of effective surveillance and control tools. Improving our ability to find and kill BMSB is a high priority.
New tools Since 2014 there has also been a greater focus on the research required to prevent the establishment of BMSB, and to reduce its potential impact in New Zealand. This work includes training detector dogs to track down BMSB and biocontrol activities focused on filling gaps in knowledge. While it is unrealistic to expect research to come up with an instant solution, more effective controls will help to manage the risks posed by BMSB. What to do if you see anything unusual It is important that the industry plays a part in biosecurity risk management by taking precautionary steps. This summer if you are importing agricultural or winemaking machinery from Italy or the United States you should: • Unwrap/unpack all imports inside a secure environment (inside with closed doors if possible). • Visually inspect cracks/crevices in the equipment and folds in discarded packaging materials. If you discover a suspect Brown Marmorated Stink Bug: • Capture it and keep it secure (e.g. in a plastic zip lock bag). • Photograph it. • Place it in the freezer. • Call MPI on 0800 80 99 66 to report your find. • Notify Ed Massey - Biosecurity Manager at New Zealand Winegrowers on 021 192 4924 or email edwin.massey@nzwine.com.
0
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The brown marmorated stink bug are a major threat to our primary industries and environment. They can also ruin gardens and infest your home. If you find one: Catch it. Call us.
Winepress October 2016 / 31
Export News July 2016 Key Points • Moving Annual Total (MAT) July 2016 export value is $1.581 billion, up 10% on the previous year. • MAT July 2016 exports are 215.1 m. litres, up 5% on the previous year; packaged exports are +6% for the period and other exports are +3%. • Average value MAT July 2016 is $7.28 per litre, up 6% on the previous year; packaged export value is $8.73 per litre up 4% on the previous year. • MAT July 2016 total value of exports is $1.581 billion, up 10% on the previous year. • Total value of July 2016 exports was $125.6 m. up 10% on July 2015. • MAT July 2016 exports are 215.1m. litres, up 5% (10.0 m. litres) on the previous year. • July 2016 exports were 18.1 m. litres up 16% (2.5 m. litres) on July 2015. Export Value per Litre All wines • July 2016 average value was $6.72 per litre, down 12% from July 2015. • MAT July 2016 average price is $7.28 per litre, up 6% on MAT July 2015. Packaged wines • Excluding unpackaged wine from the data, the July 2016 average value was $7.95 per litre, down $0.96 per litre (11%) on July 2015. • MAT July 2016 the average price is $8.73 per litre, up $0.37 per litre (4%) on MAT July 2015.
32 / Winepress October 2016
• MAT July 2016 prices are up 8% to the USA, 4% to UK, 2% to Australia and 0.5% to Canada.
• July 2016 non-packaged shipments were 5.9 m. litres, up 12% on July 2015.
Export Volume by Country of Destination • In July, for the major markets, exports were up 19% to Australia, 7% to the UK, and 1% to the USA. Canada was down 4% for the month, while performance of other markets was generally positive, with Germany, Netherlands and Japan the strongest performers. • MAT July 2016 growth is led by the USA +13%, with UK +1% but Australia is down 2%. Canada shipments are +9% for the year. Performance of other tracked markets is mixed with Germany, Netherlands, China and Sweden the strongest performers.
Exports by Variety/Style • In July 2016 Sauvignon Blanc exports were 15.4 m. litres, up 15% from the previous year, accounting for 85.3% of export volume. Of the Sauvignon Blanc exported in July, 9.3 m litres (60%) was from Vintage 2016, while 5.9 m litres (38%) was from Vintage 2015. • Performance of other styles was mixed in July with Cabernet & blends the best performer. • MAT July 2016, Sauvignon Blanc shipments are 183.9 m. litres up 3% from the previous year. Performance of other styles is generally positive with a number of styles growing 10% plus. • Production of Sauvignon Blanc in 2016 is estimated to have been 226 m. litres, 40% up on the previous year. Export shipments of vintage 2016 Sauvignon Blanc since release are 13.6 m. litres or 6.0% of estimated production.
Volume by Packaging Type • Exports of packaged wines MAT July 2016 are 143.1 m. litres up 6% (7.9 m. litres) on the previous year and are 66.5% of total export volume. • MAT July 2016 packaged exports are led by USA & Canada. • July 2016 packaged exports were 12.2 m. litres, up 18% on July 2015. • Other (non-packaged) wine shipments MAT July 2016 are 72.0 m. litres up 3% on the previous year (33.5% of export volume). Nonpackaged shipments growth is led by USA (+16%).
Exports by Winery Category • July 2016 export growth was led by the small wineries +26% with the large wineries +24%; the medium wineries were +6%. • MAT July 2016 the medium wineries are +7%, the large wineries +6% and the small wineries +2%.
Sailing Savvy New season Sauvignon sets sail. MORE THAN 40 crews will sail new season Sauvignon Blanc across the Cook Strait this month, in the 2016 Wineworks Marlborough Sauvignon Blanc Yacht Race. The October 14 race is a chance to showcase the new season wines, with each crew carrying a bottle of vintage 2016 Sauvignon from Waikawa to Wellington. Once there, wines from more than 20 wineries will be put on show at Taste of Marlborough, where the public can taste the new Sauvignon Blanc alongside alternative styles of the variety. Grape grower Ben Ensor is a member of the Waikawa Boating Club,
which runs the race, and Photo by Tom van der Burgh has sailed in it for the past seven years running. But his first Sauvignon race was the inaugural event in 2001, sailing with his father Zac on Vendetta. The event was modelled on the Beaujolais Nouveau, where the first Beaujolais wines were transported from France to the United Kingdom. The first New Zealand version attracted a fanfare of media attention, with helicopters flying above and a throng of people waiting to see the new releases. Sixteen years on, the event has drawn its largest fleet ever this year,
with 40 yachts entered so far and the promise of between 250 and 300 crew taking on the crossing. The wines are delivered in a locked box, and in the early days of the event neither crew nor wine companies knew which label was where until it arrived in the capital. Now they know in advance, so that winery staff can be on board, bringing a greater sense of competition to the crossing. “It is one of the highlights of the year for sailing races around here,” says Ben.
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Winepress October 2016 / 33
Industry News New World Wine Awards Judges in the New World Wine Awards have high praise for the 2016 vintage, with 15 gold medals awarded for new season wines. Chair of the Judging Panel Jim Harré (pictured) - commended the quality of the 2016 Sauvignon Blanc entries, predominantly from New Zealand vineyards. “This is a real testament to the skill of winemakers, who’ve produced medal-winning Sauvignon Blanc wines that are restrained and elegant with a lovely balance of acidity and fruit. Other new vintage varietals that stood out were Pinot Gris and Rosé, with 2016 vintage wines in each of these classes taking out Champion awards.” New Zealand wines won eight out of 10 varietal Champion awards: • Champion Sauvignon Blanc: Mount Vernon Marlborough Sauvignon Blanc 2016 • Champion Pinot Gris: Thornbury Waipara Pinot Gris 2016 • Champion Chardonnay: Clearview Estate Beachhead Hawkes Bay Chardonnay 2015 • Champion Riesling: Giesen Riesling 2015 • Champion Sparkling Wines: Brancott Estate Brut Cuvee NV • Champion Rosé: Villa Maria Private Bin Hawke’s Bay Rosé 2016 • Champion Pinot Noir: Esk Valley Marlborough Pinot Noir 2015 • Champion Shiraz & Syrah: Mission Estate Reserve Gimblett Gravels Syrah 2015 Sparkling Success For the second year in a row, Hunter’s Wines has won the Trophy for Best New Zealand Sparkling Wine at the Champagne and Sparkling Wine World Championships, taking the 2016 honour for its MiruMiru Rosé NV, a new release in 2015. The Rosé has been a long time in the making, says Jane Hunter. “I’ve been wanting to make a Sparkling Rosé for many years before this came to fruition.” Restaurant to the World The Hon Steve Maharey, Vice Chancellor of Massey University, is to present his views on New Zealand’s
34 / Winepress October 2016
food contribution to the world, now and in the future. The talk will be held in Blenheim on October 19, and will look at the demand for sustainable, safe, high-quality foods and beverages with a compelling story. Traceability, regional identity and authenticity are added advantages New Zealand has to offer, and Steve will explore the phenomenon through New Zealand case studies. Resilient farmer and storyteller Doug Avery will also present from an inter-generational farming perspective, and Gerald Hope, Chief Executive of the Marlborough Research Centre Trust, will give an overview of the Marlborough Food & Beverage Cluster. The event is from 4pm on October 19. To attend, contact Mandy Mitchell at mandy@mrc.org.nz or 03 577 2395. Real Estate Update The New Zealand Winegrowers 2016 Annual Report shows the area
planted in grapes in Marlborough has almost doubled in the past 10 years, yet the number of growers is the same. PGG Wrightson Real Estate Manager Joe Blakiston says that trend explains the growth aspirations of the “big six” wine companies, “reflected in the current activity in acquisitions and purchase of larger bare land development blocks”. Joe says significant sales of smaller, well located lifestyle vineyards between 8 and 10 hectares equate to canopy prices between $260,000 to $270,000 per hectare. He says there is steady buyer enquiry from within Marlborough and across New Zealand. Samantha Young
Wine Marlborough Events Manager Samantha Young (pictured with Wine Marlborough General Manager Marcus Pickens and Marketing & Communications Coordinator Harriet Wadworth) is leaving the organisation to take up the role of Regional Events Advisor for the Marlborough District Council. But she’ll maintain strong connections with the industry, both in her role on the committee for the Marlborough Wine and Food Festival, and through the plethora of wine related events the council supports. “I have loved working with the team at Wine Marlborough and the greater Marlborough wine industry and look forward to continuing to build on these successful relationships in my new role,” she says.
IWSC Results Wine judge Jo Burzynska says Marlborough put in a “star performance” at last month’s International Wine & Spirit Competition in the UK. “The standard of the entries overall was high and it demonstrated that not only could the region deliver consistent quality, but that it could scale the highest peaks in winning both the Sauvignon Blanc and Pinot Noir Trophies and eight out of the 14 Gold Medals.” The Giesen Single Vineyard Ridge Block Marlborough Pinot Noir 2013 took the competition’s Pinot Noir Trophy while the Kim Crawford Small Parcels Spitfire Marlborough Sauvignon Blanc 2016 grabbed the Sauvignon Blanc one. Jo says the Trophy winning Sauvignon Blanc impressed judges with its combination of intensity and purity, while the elegance and texture was noted in the Pinot Noir Court Drama Rapaura Tennis Club is holding its 10th Drylands Winery Doubles Tournament next month, with both a competitive and a social grade. Club captain Ben Burridge says there’s a focus on the family atmosphere at this year’s event, which is open to up to 12 teams from wineries and affiliated industries. “It’s an awesome social atmosphere and there is usually a good amount of food, beer and wine on hand as well,” he says. Ben says in recent years the tournament has become quite competitive, and the social grade is intended to take it back to its more relaxed origins, while still allowing serious players to make their mark on the grass courts. The event is on Sunday, November 20. Teams can be four players or more, and team entry is $100. To enter, contact Gail Lewis at Gail.Lewis@cbrands.com. Tractor Man Sam Houston has recently joined the team at Marlborough Tractor Services as a sales representative. Sam comes with a good knowledge of the agriculture and viticulture
Trophy winner - the latter was also testament to the fact that Marlborough is one of the country’s producers of serious Pinot Noir, she says. The New Zealand gold medal winners were: • Babich Winemakers’ Reserve Syrah 2015 • Te Pa Chardonnay 2015 • Nobilo Icon Marlborough Pinot Noir 2014 • Villa Maria Reserve Clifford Bay Sauvignon Blanc 2015 • Toi Toi Marlborough Reserve Riesling 2014 • Ngatarawa Wines Alwyn Hawkes Bay Merlot Cabernet 2009 • Two Sisters Riesling 2010 • Brancott Estate Letter Series ‘B’ Sauvignon Blanc 2016 • Seifried Winemaker’s Collection Nelson Sweet Agnes Riesling 2016 • Spy Valley Gewürztraminer 2015 • Matua Single Vineyard Hawke’s Bay Malbec 2014 • Kim Crawford Small Parcels Spitfire Marlborough Sauvignon Blanc 2016 • Giesen Single Vineyard Ridge Block Pinot Noir 2013 • Matua Single Vineyard Central Otago Pinot Noir 2013
sectors gained from his time at Lincoln University, then in three years working for Peter Walsh & Associates as a livestock agent. Sam has an ability to understand farming practice and business’s specific needs. He’s looking forward to getting out and about in the Marlborough region. Air New Zealand Wine Awards Michael Franz (pictured) and Ralph Kyte-Powell are joining the judging panel for this year’s Air New Zealand Wine Awards. Michael is a wine writer, educator, and consultant in the United States. He is editor of Wine Review Online and Sommelier magazine, and is a freelance contributor to many national and international wine magazines. Michael tastes approximately 9,000 wines each year, judges wine competitions regularly around the world and was a judge at the Air New
Zealand Wine Awards in 1999. Australian Ralph Kyte-Powell has over 40 years’ experience in wine and hospitality and will be the second guest judge for the 2016 Awards. Ralph has worked in sales and marketing for leading Australian wine merchants, managed a wine shop, been sommelier and Assistant Manager at two of Victoria’s best restaurants, worked in vineyards in Australia and France, extensively travelled the world of wine, and lectured on wine. Ralph is a regular contributor to The Age in Melbourne, the Sydney Morning Herald, and Cuisine magazine in New Zealand. He regularly judges in Australian and New Zealand wine shows. The Chair of Judges Michael Brajkovich MW says the international judges bring their wide ranging expertise to the competition and have both judged in New Zealand before. “This expertise and experience is important for New Zealand winemakers and the industry as a whole.”
Winepress October 2016 / 35
Brought to you by
Wine Happenings A monthly list of events within the New Zealand wine industry. To have your event included in next month’s calendar please email details to sophie@sophiepreece.co.nz by October 20
OCTOBER 2016 14: WineWorks Marlborough Sauvignon Blanc Yacht Race - Cook Strait 14: Taste of Marlborough - Wellington 17-19: Air New Zealand Wine Awards Judging - Auckland 19: Wine Marlborough Cellar Door Pre-Season Get Together - Blenheim 19: Steve Maharey presents “Maximising Value - Restaurant to the World” - Blenheim 20: Marlborough Winegrowers Association AGM - 4-5pm, MRC Theatre 21: Voting closes for New Zealand Winegrowers election 27: Marlborough Wine Show Awards Dinner 2016 – Blenheim NOVEMBER 2016 1-2: Spray Days Sessions - Marlborough 3: ACC Workshop (Injury Management) - 10am-11.30am MDC 10: IrriCalc and Water Workshop - 3-4.30pm, MRC Theatre 12: Air New Zealand Wine Awards Dinner - Auckland 25: The Colliers Rural Grape Debate - Blenheim 27: Jules Taylor Marlborough Women’s Triathlon
Sauvignon Blanc Race - October 14
Cellar Door Gathering – October 19
Spray Days – November 1 & 2
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HEY GROWERS! This year the ham’s on us!
Get a ½ HAM ON THE BONE when you spend $1,000 on selected Grochem and Nufarm products at Farmlands during October and November.* GROCHEM PRODUCTS Ambitious 1L, 5L BAPSol 100 1L, 5L Bee-Scent 9.46L BioBit 1kg Boost-it 10kg Boost-it Plus 10kg, 25kg Bud-Wiser 10kg Campbells Trace-it Boron 5L, 20L and 200L Campbells Trace-it Magnesium 5L, 20L, 200L, 1,000L Campbells Trace-it Manganese 5L, 20L, 200L Campbells Trace-it Manganese N 5L, 20L Campbells Trace-it Molybdenum 5L Campbells Trace-it Zinc C 5L, 20L Campbells Trace-it Zinc S 5L, 20L Comic WP 860g
Feed-it 10kg Finish-it 10kg, 25kg Gib 47 1L, 5L Growth 1L, 5L, 20L Gro-Mag Super 20kg Kiwi Combo 10kg MegaStar 900g MoBStar 20L Nordox 75WG 5kg, 10kg ParaMite 5L Spray Aid 5L, 20L Sunny 1L, 5L Super Boron 10kg Umbrella 10L Velocity 50SC 240ml, 1L
NUFARM PRODUCTS Barrack Betterstick 720 10L Captan 600 Flo 10L ChampION++ 10kg Contact Xcel 1L, 5L, 20L Crop Care Captan 900 WG 10kg CyLex Plus 10L DiPel DF 500g, 5kg Downright 5L Dragon 700WG 1.08kg, 2.5kg Emblem Flo 5L Hornet 430SC 1L, 20L Kaiso 50WG 500g, 2.5kg Nando 5L Nuprid 350SL 5L Nu-Trazine 900DF 10kg
Payback 1L Penncozeb DF 10kg Pulse Penetrant 1L, 5L, 20L Ramrod 10L Sheriff 1L, 5L Sumisclex 500SC 1L, 10L Tazer 5L Thiram 40F 10L, 20L
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*Limit of six hams per shareholder.
Terms and Conditions apply. Offer valid 1st October to 30th November 2016, for every $1,000 spent during this period (cumulative spend) Farmlands shareholders receive a ½ ham on the bone, limit six per shareholder. Hams will be available from the beginning of December while stocks last and are a random weight between 4.5-6kg.
See www.farmlands.co.nz/competitions for more information.
Knowledge grows
Yara Crop Nutrition Crop Knowledge - Portfolio Combinations - Application Competence YaraVita Bud Builder FL….… supplies critical nutrients to improve vine
health, flowering, fruitset, fruit development, and improved wine quality. Boron, Zinc, Magnesium, Phosphorus are all very important key nutrients required both pre & post flowering. They are essential for key functions including: flower initiation, pollination, cell division, calcium & sugar transport, formation and activity of chlorophyll, improved bud development, improved fruit quality, and cold tolerance Nutrient availability early season when soil temperatures are cold is very limited. Zinc and Boron particularly are reasonably immobile from the soil, so an early strategic foliar application that targets both the flower clusters and rapidly developing leaf canopy is recognized worldwide as being the best method of delivering these essential nutrients. Historic leaf / petiole tests taken at flowering more often than not indicate deficient levels of boron, zinc & magnesium, so a pro-active approach that addresses these nutrients pre-flowering is strongly advised.
YaraVita Bud Builder FL was developed in
response to requests from New Zealand growers for a composite pre-flowering foliar formulation that delivered these key nutrients at the right timing. It is crop safe, cost effective, and has excellent tank mixability allowing easy integration into crop protection programmes.
Guaranteed analysis: 6.9% N, 2.2% P, 4.2% Ca, 14.5% Mg, 10% Zn, 3% B Recommendation: 5 ltrs/ha applied pre-flowering
Bud Builder FL
Contact your local Yara or Fruitfed Supplies representative for more information: David Spencer, Yara; Mob. 021 471 591 Fruitfed Supplies, Blenheim; Ph. 03 577 5060