Winepress - October 2021 by Winepress Magazine

Winepress THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 322 / OCTOBER 2021

LABOUR SOLUTIONS

SHIPPING HEADACHES

CELLAR DOORS

ORGANIC GROWTH

Photo: Jim Tannock

wine-marlborough.co.nz

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REGULARS

FEATURES

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6 28 32 34 36

Editorial - Sophie Preece

18 Cellar Doors

From The Board Tracy Johnston Tasman Crop Met Report Rob Agnew Generation Y-ine Finn Horsfield

Cover: Kaya Walsh was the first of four interns to work in the Vine to Wine innovation developed by three wine industry employers in Marlborough last year. “There’s so much to learn about that you would never know working in the one job,” she says 16 months later. Photo by Jim Tannock. See page 12

New Zealand’s organic wine sector has grown by 300% over the past 10 years, according to a new report from BioGro.

24 Wiggle Room

Wine Happenings

22 Organic Wine

Biosecurity Watch Sophie Badland Industry News

The summer cellar door season will be “a very different landscape” say operators preparing for a pared down offering until Aucklanders can travel again. Meanwhile, they continue to innovate to increase appeal to the domestic market.

Marlborough Vintners’ extraordinary wastewater system uses millions of worms to transform contaminants into castings. Chief executive Kathryn Walker says the Biofiltro aligns with the company’s – and the wine industry’s - focus on sustainability, de-carbonisation and environmental responsibility.

Winepress October 2021 / 1

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

expressed and appear in Winepress are entirely those of contributors and in no way reflect the policy of the Marlborough Winegrowers. Any advice given, implied or suggested should be considered on its merits, and no responsibility can be taken for problems arising from the use of such information. This document is printed on an environmentally responsible paper, produced using elemental chlorine free (EFC), third party pulp from responsible sources, manufactured under the strict ISO 14001 Environmental Management System and is 100% Recyclable.

From the Editor IF PANDEMIC has been a well worn word for the Marlborough wine industry over the past 20 months, then pivot can’t be far behind. Because a common thread of stories in this edition, as with so many before it, is an industry ever ready to adapt to meet the challenges of Covid-19 - from sourcing winery and vineyard labour to tuning cellar door experiences for local – and limited – custom. Wine companies and their suppliers have rolled (and rolled) with the punches of alert level changes and the consequences on processes; of slow shipping, for products coming in and wine going out; and of closed borders and a hollowed out labour supply. One of the innovations borne of the pandemic is the Vine to Wine internship (page 12) created by three wine industry employers with different peak seasons. By working together, and with their interns, they have found a way to navigate one of the complications of seasonal labour requirements, by offering what is essentially full-time work. Meanwhile, the challenges of Covid-19 have added fuel to apprenticeship programmes, making the wine sector more attractive to Kiwis, and Kiwis more attractive to the wine sector. “What came out of Covid-19 was that a lot of people were looking to get into the primary industries and trades, those areas of work,” says James Crockett, sector adviser and lead training adviser at Primary ITO, on page 14. It’s nowhere near enough to cover the loss of overseas workers, and wine companies and vineyards have faced major stresses that show little sign of abating while borders remain closed. But many of these bespoke solutions will remain when borders open, perhaps making the industry more resilient and less reliant on an influx of offshore labour force. And this abundance of adaptability, partnered with the increased demand for Marlborough Sauvignon Blanc globally, means the industry is set to weather the storm of Covid-19. Cellar doors have certainly had to get used to constant change and uncertainty, adapting to one set of circumstances before a shift like Delta, stemming the flow of Auckland and Australian visitors, calls for a whole new approach. Covid-19 has presented a unique learning curve, says Whitehaven owner Sue White on page 18, talking of the importance of direct-to-customer strategies, and the key role cellar doors played in that approach. “We’ve used the opportunity to build our domestic database - something we never had before.” And Whitehaven, like many other operators, has found value in more intimate tasting experiences, she says. “I’m not sure anyone really wants a return to the days of large groups, rushed and impersonal tastings.” As well as a pandemic, Marlborough’s wine industry is constantly evolving to improve environmental best practice, and there’s a great example of that in this month’s edition, with Marlborough Vintners’ worm army working on wastewater, by turning contaminants into castings. It’s a slimy solution to an important sustainability issue, and just one more of the inspiring innovations being driven by your industry. SOPHIE PREECE

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From the Board TRACY JOHNSTON

WE ALL know the saying ‘the definition of insanity is doing the same thing over and over again and expecting a different result’. Just when we think we have Covid licked, along comes enough rain to plough through vineyards and create yet another setback, and now we are back in the vortex of Covid level restrictions with a Delta twist. The wine sector definitely gets the importance of taking Covid-care, and it is pleasing to see just how many wineries, cellar doors, vineyards and hospitality outlets are ducking and diving to adapt, seeking a different result. Not without angst and impact, but definitely with aplomb. So now we are staring down the barrel of another summer where the future is uncertain. Wineries are making calls on their cellar door tasting and food offerings. Each

to wisely use his daily allocation. Who knew that would be another target market for us to tap into? Rest assured they were all Marlborough recommendations. New Zealanders are looking for a domestic holiday where they can relax and refresh, see spectacular natural landscapes and scenery and visit a place they have never been before, with 41% saying they wanted a holiday where they could experience good local food and beverages. Sound like somewhere we know? The team at Destination Marlborough are all over it as they build campaigns that toot Marlborough’s horn. This summer we also see the welcome return of the Marlborough Wine & Food Festival. When something has

“We have the ability to influence and convert them into life-long fans of Marlborough wine when they come to visit this region.” is weighing up the options and prioritising what is best for their business, their brand and their staff. I applaud them for making the hard calls and doing what needs to be done to consider their longer term sustainability. While our customer base remains limited to those within our borders, there have been some promising signs that New Zealanders and those currently ‘stuck’ in New Zealand are embracing the ability to travel when they can. According to insights from Tourism New Zealand, some 62% of us plan to spend some or all of the holiday funds that had been earmarked for international trips on domestic travel. Interestingly, the highest percentage of those are new migrants - a target market ripe for the picking as they embrace their new surroundings. We have the ability to influence and convert them into life-long fans of Marlborough wine when they come to visit this region, and to take that new-found appreciation with them wherever they end up. As I type this, I am swapping messages with a cousin sitting in Hamilton in MIQ seeking recommendations of wine to purchase online for delivery to his room, in order

4 / Winepress October 2021

been running as long as the festival has, it can sometimes be taken for granted. When we had to cancel the 2021 event, it highlighted just how important the festival is to Marlborough - it has a special place in the hearts of most Marlburians as a day to celebrate our wine, food and hospitality, all served up and supported by locals. It is that community spirit that is powering up the 2022 event, with Renwick residents embracing the move to the Renwick Domain. The team at Wine Marlborough have come up with some sensational plans to celebrate the new site. It’s going to be amazing and I can’t wait for tickets to go on sale. We salute our friends at Brancott Vineyard for their role in hosting this event for over 30 years, helping build the reputation and legacy of this now iconic event for Marlborough. But right now we are charging head first into an early start to the growing season to grow the grapes for 2022. Stay safe everyone, keep an eye on each other and keep your eyes peeled for both the challenges and the opportunities, which are both out there - it just means doing a little ducking and diving.

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NZW levy orders Have your say, voting opens soon On October 18, voting will open for New Zealand Winegrowers (NZW) members to decide whether to renew the levy orders that fund NZW. The NZW Board has now confirmed the details that members will be asked to vote on. It is proposed that: • The separate levies on grapes and wine are retained. • The basis of the levies (volume for wine and value for grapes) remains unchanged. • There is no change to the maximum levy rates allowed – these rates are above the current rates that are actually payable by members. • The levy rates will be set annually by the NZW Board. • The maximum payment for grape levy payers is retained, as is the fact there is no minimum payment by any member. After careful and detailed consideration of all member feedback received, the board also decided to increase the maximum amount payable by any winery under the Wine Levy, from payments on the first 20 million litres of wine sold a year to the first 24 million sold. At current levy rates, this would increase the maximum payable by an individual winery from $550,000 to $660,000.

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To get a positive result in the grape levy referendum requires that, of those members who vote, 50% by number and 50% by value of levy payment must vote in favour of the levy. For wine, the requirement is 60% by number and 60% by volume of product sold voting in favour. At this stage, if the levy orders are renewed, they will take effect on July 1, 2022 for a further six years. Voting on the levy order proposals will open on October 18 at 10am and run until November 5 at midday. Voting documents will come from Electionz.com (not from NZW), so keep an eye out for these. These will only be sent to the individual who holds the voting role in each organisation. More information on the upcoming vote is available at nzwine.com/members/advocacy/levies-excise/ levyvote/. This will include the ballot papers once they are finalised. Questions about the vote can be directed to advocacy@nzwine.com.

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MET REPORT Table 1: Blenheim Weather Data – September 2021 September Sep 2021 Sep 2021 compared to LTA LTA GDD’s for month – Max/Min¹ 52.1 94% 55.6 GDD’s for month – Mean² 64.5 94% 68.7 Growing Degree Days Total Jul – Sep 21 – Max/Min 94.6 112% 84.1 Jul - Sep 21 – Mean 134.5 104% 128.8 Mean Maximum (°C) 15.9 -0.4°C 16.3 Mean Minimum (°C) 6.4 +0.4°C 6.0 Mean Temp (°C) 11.1 = 11.1 Ground Frosts (<= -1.0°C) 8 3.4 more 4.6 Air Frosts (0.0°C) 1 equal 0.8 Sunshine hours 223.9 115% 195.3 Sunshine hours – lowest 129.6 Sunshine hours – highest 260.3 Sunshine hours total – 2021 1859.3 104% 1786.7 Rainfall (mm) 52.6 99% 52.9 Rainfall (mm) – lowest 3.0 Rainfall (mm) – highest 191.5 Rainfall total (mm) – 2021 548.8 114% 482.0 Evapotranspiration – mm 78.9 108% 72.8 Avg. Daily Wind-run (km) 294.1 107% 275.6 Mean soil temp – 10cm 9.4 +0.1°C 9.3 Mean soil temp – 30cm 10.9 +0.1°C 10.8

Period September of LTA 2020 (1996-2020) 77.3 (1996-2020) 88.0 (1996-2020) (1996-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) (1986-2020) 1989 2020 (1986-2020) (1986-2020) 1951 1943 (1986-2020) (1996-2020) (1996-2020) (1986-2020) (1986-2020)

122.6 166.4 17.5 6.4 11.9 6 3 260.3

Frosts 1941.9 64.6

334.4 93.3 310.6 10.5 11.5

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

Temperature The mean temperature for September of 11.1°C was equal to the long-term average (LTA). However, the first, second and fourth weeks of September all recorded above average mean temperatures. The third week of September and

Table 2: Weekly weather data during September 2021

the final two days were very cool and dragged the mean temperature for the month down. The average daily maximum temperature (15.9°C) was a lot cooler than in September 2020 (17.5°C). The average daily minimum temperature (6.4°C) was equal to the September 2020 average daily minimum. The coldest day was Saturday 18 September which recorded an air minimum temperature of -0.6°C and grass minimum temperature of –4.8°C. The warmest day was Friday 24 September which recorded a maximum air temperature of 21.6°C. September recorded eight ground frosts, almost double the LTA number over the 35 years 1986-2020. The most recent year to have recorded a higher number of ground frosts in September is 2012, with 11. The ground frost of -4.8°C is the coldest September ground frost since 4 September 2010.

Sunshine September recorded 223.9 hours sunshine, 115% of the LTA. This is the 13th sunniest September on record for the 92 years 1930 to 2021. However, this was 36.4 hours lower than the September 2020 total of 260.3 hours - the sunniest September on record. Total sunshine for January to September 2021 is 1859.3 hours; 104%

Mean Mean Mean Ground Air Max (°C) Min (°C) (°C) Deviation Frosts Frosts 1st - 7th 16.4 6.4 11.4 (+0.3) 2 0 8th - 14th 16.6 6.8 11.7 (+0.6) 2 0 15th - 21st 14.6 4.4 9.5 (-1.6) 3 1 22nd - 28th 15.9 8.4 12.1 (+1.0) 0 0 29th – 30th (2 days) 16.4 4.1 10.2 (-0.9) 1 0 1st – 30th 15.9 6.4 11.1 (=) 8 1 September 2021 (-0.4) (+0.4) September LTA 16.3 6.0 11.1 4.6 0.8 (1986 – 2020) LTA – Long Term Average 6 / Winepress October 2021

Rainfall (mm) 12.6 4.0 6.4 29.4 0.2

Sunshine (hours) 57.4 50.3 57.9 44.0 14.3

Wind-run (km) 300.3 361.9 260.0 258.6 279.0

52.6 (99%) 52.9

223.9 (115%) 195.3

294.1 (107%) 275.6

of the LTA. Tekapo was the sunniest town in New Zealand in September 2021 with 224.9 hours sunshine, 1 hour ahead of Blenheim

Rainfall Total rainfall during September of 52.6 mm was 99% of the LTA. The January to September 2021 rainfall total of 548.8 mm is 114% of the LTA. In contrast, at the end of September 2020 Blenheim had only recorded 334.4 mm rain; i.e. the first 9-months of 2021 have recorded 214.4 mm more rainfall than the first 9-months of 2020. There is a 66.8 mm rainfall surplus for the 9-months January to September 2021, whereas at the end of September 2020 there was a 151.9 mm rainfall deficit.

Wind Average daily wind-run for Blenheim during September 2021 was 294.1 km, which was higher than the LTA daily wind-run of 275.6 km. The windiest day of the month in Blenheim was 9 September, with 559 km wind-run. The maximum wind-speed during the month was 77.4 km/ hr, also recorded on 9 September. The last month to have

recorded above average wind-run was September 2020. In the past 5-years, October 2016 to September 2021 (60 months), only 6 months have recorded above average windrun.

Seasonal water balance A reminder that the seasonal water balance is the difference between the 3-monthly totals of rainfall and evapotranspiration. The 3-month rainfall total (JulySeptember 2021) was 153% of the LTA, largely due to the very high July rainfall (143.6 mm). However, August rainfall of 71.2 mm was slightly above average and September 52.6 mm was average. The 3-month evapotranspiration total was close to average. The 3-month water balance at 28 September 2021 was +110.7 mm; i.e. the amount that rainfall exceeded evapotranspiration over that 3-month period. This is a substantial water surplus at the start of the 2021-22 growing season (Figure 1). The LTA water balance at 28 September (black line) is 22.8 mm and the LTA line becomes negative on 9 October. It is likely to be late October 2021 before the water balance becomes negative this year.

Figure 1: Seasonal water balance for Blenheim: difference between 3-month totals of rainfall and potential evapotranspiration

Table 3: Dates of 50% budburst for four varieties in the Awatere and Wairau Valleys in Marlborough: 2017-2021 Year Dashwood Western Seaview Central Seaview Upper Seaview Central Awatere Wairau Awatere Wairau Awatere Brancott Awatere Rapaura CH CH PGR PGR PN PN SB SB 2021 18 Sep 21 Sep 17 Sep 22 Sep 19 Sep 5 Oct (Est) 4 Oct (Est) 2 Oct (Est) 2020 20 Sep 21 Sep 20 Sep 22 Sep 13 Sep 27 Sep 27 Sep 26 Sep 2019 25 Sep 27 Sep 28 Sep 27 Sep 22 Sep 4 Oct 30 Sep 30 Sep 2018 25 Sep 24 Sep 24 Sep 24 Sep 25 Sep 5 Oct 30 Sep 28 Sep 2017 23 Sep 25 Sep 23 Sep 26 Sep 26 Sep 8 Oct 1 Oct 5 Oct CH – Chardonnay

PGR – Pinot gris

PN – Pinot Noir

SB – Sauvignon blanc

Est. – Estimated date Winepress October 2021 / 7

Growing Degree Days - Figure 1: Normalized growing degree days for Blenheim: days above (+) or below (-) the long-term average for the period 1 July to 31 December The growing degree day (GDD) graph that is normally presented in VineFacts starts the GDD accumulation at 1 September, as this is considered the start of the new growing season. However, the small amount of GDDs (heat) that are received in August have a major influence on the date of budburst. Hence Figure 1 starts the GDD accumulation at 1 July in order to try and relate the GDDs to the dates of budburst. Table 3 (page 7) presents the 50% budburst dates at blocks of Chardonnay, Pinot gris, Pinot noir and Sauvignon blanc in lower Awatere valley and in the Wairau valley. Budburst in 2020 was very early in Marlborough, so we were interested to see how budburst dates in 2021 would compare. It is interesting to note that 50% budburst dates of the Chardonnay and Pinot gris in the lower Awatere and Wairau valleys in 2021 were just as early or earlier than in 2020. However, 50% budburst dates of the Pinot noir and Sauvignon blanc in 2021 were six to eight days later than in 2020. The Upper Brancott Pinot noir and the two Sauvignon blanc blocks had not reached 50% budburst at the time of writing of this article on 1 October 2021 – the 50% budburst dates for those three blocks are estimated from early budburst assessment data in 2021. Why are the budburst dates of the Chardonnay and Pinot gris in 2021 just as early as in 2020, whereas the budburst dates of the Pinot noir and Sauvignon blanc in 2021 are later than 2020? I think the answer is revealed on the GDD graph. The GDD lines for 2020/21 and 2021/22 were following a similar path up until mid-September. From mid-September 2020 onwards the

GDD line is sloping upwards indicating the temperatures were a lot warmer than average, whereas the third week and final few days of September 2021 were a lot cooler than average, with the GDD line sloping downwards. I think that the Chardonnay and Pinot gris responded to the warmer temperatures early in September in a similar way as in 2020. However, budburst development of the Pinot noir and Sauvignon blanc in 2021 was undoubtedly slowed down by the periods of cool temperatures in mid to late-September. Rob Agnew Plant & Food Research / Marlborough Research Centre

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Festival Focus New home for Marlborough Wine & Food Festival SOPHIE PREECE

THE VENUE might have changed, but the Marlborough Wine & Food Festival’s greatest supporters will be there in force in February, Photo by Richard Briggs says the organiser of the 29th Girls on Tour expedition. There are 23 women booked on the 2022 “tour” to Marlborough, with their alter egos ready to go, Vineyard for allowing the festival to be held among its historic vines for the past 33 years, helping generate the says ‘Raqeul’ (sic), who has led the charge for nearly three legacy of the event, he says. “But we couldn’t think of a decades. more appropriate new site than the Renwick Domain, which Her crew are “a wee bit sad” that the iconic event is in the heart of Marlborough wine country.” will not be held at Brancott Vineyard in 2022, with the Pernod Ricard Winemakers operations director New February 12 event moving to Renwick Domain instead. Zealand, Tony Robb, says the company has been “proud But it’s unlikely to slow down this bevy of festival besties, hosts” for the festival for three decades, bringing people reportedly from ‘Bluff’, on their annual festival weekend. together “to celebrate the excellent food and wine that “No kids, no grandkids, no work,” she says, describing how comes from the Marlborough region”. However, a significant the laughter begins from the start of the trip, and doesn’t amount of redevelopment is scheduled around the festival stop until they get off the bus at the end. The annual expedition began in 1994, when Raqeul and site over the next few years, “which will make it unsuitable a friend were sitting on a beach in Kaiteriteri watching their for hosting events like the Marlborough Wine & Food Festival”, he says. “This event continues to grow in scale and kids swim, and decided they needed to “get away from it as an operational vineyard our priority has to be to care for all”. Later that day a trip to the Motueka information centre our land so we can continue to produce high quality wines.” saw them book their train and tickets to the Marlborough Marlborough District Councillor for the Wairau/ Wine & Food Festival, and Raqeul hasn’t looked back since, Awatere Ward, Cynthia Brooks, says she is thrilled that growing the group whenever she comes across someone she the “village” of Renwick will play host to the festival next thinks needs a pick-me-up. year. “We identify as the heart of wine country, and this is Every year the busload of women, wearing pseudonymwhere the recent wine industry started in the 70s,” she says. printed t-shirts, step away from life and into the tour, for four days of good wine, food and company, with the festival “The people here will really embrace this festival.” Cynthia says the festival is one of the most important events in the as the centrepiece of activities. “Many of us only ever see Marlborough calendar. “It is a celebration of who we are and each other at Girls on Tour, and it’s as if we’ve never been what we have achieved as a wine region.” apart,” says Raqeul. “A lot of people don’t even know our As she organises their 2022 outing, Raqeul is already real names.” looking ahead to 2023, when the Girls on Tour will have Wine Marlborough general manager Marcus Pickens their 30th anniversary, likely to draw past attendees’ home says after cancelling the 2021 event due to Covid-19, from overseas. “It will be quite large. If borders are open, I organisers are determined to make the 2022 event one of think all of them will come together.” the best ever, while ensuring the “unique atmosphere” of the festival is retained. “Having attendees who have been to more than 20, or even 30 events, reminds us how important the festival is, and that it is key to recreate the magic at a new site.” Wine Marlborough is grateful to Brancott

10 / Winepress October 2021

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GROW Rachael Fairweather, Kaya Walsh and Rachel Vis, left to right

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KAYA WALSH has always had a thing for tractors, which her hotel workmates found hard to fathom. “They all thought I was mad,” says Kaya, with a laugh. But when Covid-19 saw the hotel supervisor’s hours plummet last year, her interest in tractors led her to an intern scheme shared by three Marlborough wine industry employers - Ormond Nurseries, SLT, and New Zealand Wineries. “There’s so much to learn about that you would never know working in the one job,” she says 16 months later, working as a team leader at Ormond Nurseries. “I love working between all three.” Kaya was the test case for the Vine to Wine intern collaboration, created to address labour pressures in peak periods, while offering a full year’s work to each intern. Knowing 15 hours a week at the hotel wasn’t enough to support her and her son, Kaya had approached vineyard machinery company SLT about a job in winter 2020, and general manager Dan Campbell saw an ideal candidate for the initiative. “We have always had a bit of trouble having enough staff in the summer period,” says Dan, who had researched bringing people from agricultural colleges in Ireland and Scotland. “The more I spoke to people the more difficult it got.” When Covid came along, that option was off the table, “and at the end of the day we would rather employ Kiwis and give them an opportunity”. Since that winter, Kaya has had two periods working with SLT, including driving tractors in the busy summer season, two stints at Ormond Nurseries, and a vintage at New Zealand Wineries, in the pressured vintage push. The cycle means she is literally hands-on from the grafting of the vines at the nursery to the making of the wines at the winery, with tractors in between. “I had no idea before I started doing this what goes into making wine,” she says. And Kaya is in no hurry to specialise in one area, relishing the changing landscape of her wine career. “I feel I could

12 / Winepress October 2021

“I had no idea before I started doing this what goes into making wine.” Kaya Walsh learn so much more,” she says, noting how different it is to seven years of doing the same thing at the hotel. “When you do change you’re constantly learning new things. The heart races a little and you think ‘how can I do better next time?’” Brendan Varney was one of the collaboration’s inaugural interns, and is also at Ormond Nurseries, having already worked for SLT and then at New Zealand Wineries. The Covid-19 pandemic saw Brendan lose his job in the travel industry, and he says the internship was an opportunity to get his foot in the door of a new career pathway, and to glean insights into different facets of the wine industry. He plans to get another year of the internship under his belt before deciding on what to do next. But whether he stays in the rotating role or opts for a full-time position, he’s now in the wine industry for good, he says. “The door is wide open for a lot of opportunities.” Rachel Vis also saw the internship as a chance for change, getting her out of hospitality and into the outdoors. “This job came up, and I thought ‘that sounds cool to be able to try all aspects of the industry’.” She’ll stay on in the internship for another round, then thinks she’ll specialise in one area. “It’s definitely a good opportunity,” Rachel says. “They have set up to cover their seasonal work, and we get to do three different jobs throughout the year.” The four interns move through each workplace together, so while the roles might change, their core crew stays the same. “We bring our family with us,” says Rachael Fairweather, the fourth of the interns, known as Mama Rach in the workplaces, alongside Aunty Kaya. “I am the person who asks all the questions,” says Rachael. “Why do we do that? Why can’t we do this?” And throughout her winter work at the winery, and now at Ormond Nurseries, there’s always been someone with a good answer, she says.

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Rachael has worked as a lab technician for a health provider and for Cawthron Institute, and more recently worked with the Department of Conservation, where she started out in the field. When restructuring saw her spending eight hours a day behind a desk instead, she knew it was time for a change. “I had also got to the point where I wanted to learn new stuff,” says Rachael. “I enjoy the physical side of the job and I am quite interested in the science behind things.” As well as the learning on the job, she’s now teaching herself Spanish, in order to connect with the South Americans she worked with at New Zealand Wineries. “I have really enjoyed working with a diverse range of people from across the world,” says Rachael, who has mapped out the home-towns of friends on the winery’s Facebook page, and plans to visit them in Italy, South America and Taiwan when she can. Rachael is eager to learn more, and is looking forward to working with some of the cuttingedge technology at SLT, while learning about viticulture. “I like the technical stuff,” she says. And at vintage, she hopes to move from the red cellar to the lab, putting her past experience to good use, while continuing to ask “why?”. Kirsty Trolove, owner of Only Human - HR & Recruitment, worked with the three companies last year, to design the programme, recruit the first interns, and develop a “mutual understanding”. That included ensuring the employees would get the advantages of a full-time role, despite being on fixed term contracts. Kirsty - who is currently recruiting the second round of four interns - says the initiative has required each company to look outside the square when it comes to employment contracts, and also when it comes to who they recruit. It was decided early on the interns would be chosen for attitude not aptitude, with good initiative, interpersonal skills and willingness to work trumping experience and qualifications. The challenges of Covid-19 have helped the employers get their heads around that ethos, and the results have been excellent, says Kirsty.

“They are an awesome group of people,” agrees Ormond Nurseries general manager Marcus Wickham. “Enthusiastic and ready to take on whatever is happening at the time.” He says the company has faced labour challenges “for ever and ever” because the business of growing, grafting and distributing vines is a six-month push from mid-May, with the labour requirement “dramatically reduced” for the subsequent six months. “We really struggled to keep those people busy during the off season,” Marcus says, noting the financial challenge of keeping staff when they’re not required. The company has had a good local crew of regulars, who like the on and off season, “but we were still really struggling to get enough high quality people”, he says. Then Covid-19 closed the borders and things got even tougher, with access to Recognised Seasonal Employer (RSE) scheme workers from Pacific Islands crunched. “We have been using RSE guys over the past five or six years,” says Marcus. “Normally it’s a dozen and in past few years we have had four or five.” That puts more pressure on their full-time managers, who are already busy. The intern scheme has been a fantastic innovation, he says. “It has allowed us to attract and retain high quality people by offering them a full-time job. It just happens to be three different organisations whose seasons are complimentary.” It’s not the first time Ormond has worked with other businesses with a different busy period, but the combination of three employers with different seasons is a viable long-term solution, he says. And the programme is a win-win, offering the interns a great opportunity to build knowledge and networks quickly, as a great leg up to the wine industry, Marcus adds, calling it a “crash course” in vines and wines. Coordinating to ensure pay rates, holiday pay and sick leave are aligned throughout the year has taken some figuring out, “but it’s easy to do when you are working with like-minded companies”, he says. “We all want to make it work.”

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Winepress October 2021 / 13

EDUCATE

On the Job Finding opportunity in adversity TONY SKINNER

APPRENTICESHIP INITIATIVES enhanced through Covid-19 are making New Zealand’s wine sector more attractive to Kiwis. More than 10,000 employers have signed up to the Apprenticeship Boost Scheme, with sectors such as building and construction reporting a reinvigorated workforce since the Government introduced the funding in July 2020. James Crockett, sector adviser and lead training adviser at Primary ITO, says the scheme’s introduction, and the removal of fees for those studying trades, has also boosted the wine industry. “What came out of Covid-19 was that a lot of people were looking to get into the primary industries and trades, those areas of work. With the shortages that there are, especially in horticulture and viticulture, the Government freed up a large fund for re-training, specifically vocational training.” The wine industry qualifies for the subsidy through the horticultural apprenticeship scheme through Primary ITO and those enrolled in Level 4 courses. Employers can apply for funding of up to $12,000 per apprentice in the first year and up to $6,000 in their second year. “We absolutely see that there is a shortage, especially around skilled operators and permanent employees, as well as the RSE (Recognised Seasonal Employer scheme) workforce. Our job is to help support those businesses with training resources and assessment materials so that the staff can get qualified on the job,” says James. Originally due to end in April 2021, the subsidy has since been extended several times and is available for employers of new and existing apprentices. “Basically, if you are in wine growing or a viticulture company, and you had someone in your workplace that you wanted to train up and get qualified, if you enrolled them now, you would likely get $11,000 from the Government over the next 11 months. And that’s not to say that you have to take on new apprentices – existing staff are eligible as well,” says James. “It’s made it easier for people that might have lost their job during Covid-19 to gain employment and further education in the primary sector. Which is really cool.” 14 / Winepress October 2021

“It’s made it easier for people that might have lost their job during Covid-19 to gain employment and further education in the primary sector.” Creating careers from the classroom New Zealand Winegrowers External Relations manager Nicola Crennan would like to see more schools include wine industry components within their curriculum. She says New Zealand Winegrowers has developed strong relationships with Government agencies and tertiary education providers over the past 20 months, with Covid-19 providing impetus to programmes and campaigns, such as Opportunity Grows Here, to attract people to work in the wine industry. They have now identified a gap for secondary school resources related to wine careers, and are talking to the New Zealand School of Wine, - developed by Marlborough Boys’ and Marlborough Girls’ Colleges - Primary ITO, Lincoln University and the Horticulture and Agriculture Teachers Association of New Zealand, about the potential for additional resource to develop and provide to any school that wants to incorporate the wine industry into its curriculum.

EDUCATE

Learning on the job After nearly 18 months as an apprentice at Accolade’s Woolshed Vineyard, 19-year-old Rylee Adams continues to impress, says Accolade’s national vineyard manager Tracy Taylor. “She has gone from strength to strength. She’s really hungry for knowledge.” Rylee came to the vineyard for the 2020 harvest, with a love of machinery and knack for driving a gondola. But in the course of her apprenticeship with vineyard manager Nev Gane, supported by her Primary ITO studies in class and on the block, she has become an expert on a multitude of other vineyard operations, from trunk disease to inflorescence counts. Rylee’s vineyard work helps her gain credits in the Primary ITO course, and she has passed all her Level-3 courses and is now starting on Level-4. Tracy says the apprenticeship, partly funded under the Government’s Apprenticeship Boost (see facing page), is about career progression, because as Rylee gains qualifications and experience, she achieves more responsibility. Nev is now preparing to teach Rylee all he can about irrigation across the entire season, says Tracy. “So if the manager goes on leave, she’ll be chief in charge of irrigation.” That’s a big responsibility, and evidence of how well the apprenticeship works, says Tracy, noting that some people who don’t thrive in school will do so in

Rylee Adams

on the job training . Meanwhile, Tracy is planning a staff exchange programme, whereby Accolade’s apprentice in Waipara will come to Marlborough and Rylee will head to the North Canterbury vineyards, where she can learn about labour supervising. She’ll head south again in January, to learn to drive a new leaf plucker, tapping into her mechanical skills and her energy for learning, says Tracy. “It’s about exposing her to things we can’t expose her to at the Woolshed.”

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PROTECT

Ship shape A tough time getting wine onto water SOPHIE PREECE

AN “INCREDIBLY MESSY” international shipping situation is hitting New Zealand wine companies hard, says logistics expert Richard Gardner. “I have never seen anything like it in my career”, says Indevin’s general manager of supply chain, citing massive backlogs of vessels in ports around the world. “Reliability is a measure of your ability to be able to get your container onto a particular boat and it departs at a particular time,” he says. “That’s usually up in the high 80s and 90s (percentage wise) and at the moment it is down in the 30s. It has never been like that before.” Wineries and vineyards responded seriously and nimbly to Covid-19 alert levels in New Zealand, including the most recent ones, “and I think we are performing really well in terms of managing the Covid crisis”, says Richard, emphasising the “privilege” of operating as an essential service, and the work done by New Zealand Winegrowers to protect that status. “But the thing that is probably impacting us more, and for longer, and is more beyond our control, is the international logistics situation.” Covid complications, such the biggest ports in the world “pulsing on and off” due to lockdowns, are compounding “normal disruptions”, including industrial action in Sydney, problems at Ports of Auckland, and the “bullwhip effect” of the Suez Canal blockage in March. “The Oakland and Long Beach ports on the west coast of California have basically become gridlocked,” he says, noting there are 33 boats waiting to dock at Long Beach instead of a typical three or four. “It creates an endless cycle of instability.” There’s consequently a paucity of containers and ship space in New Zealand ports, says Richard, who won’t make plans to load wine until there’s a container set to arrive at the door, and won’t load and truck wine to the port unless there’s a vessel. Sourcing containers is particularly difficult in Nelson, while cancelled ships and port omissions - where a container is not loaded - are also common, particularly 16 / Winepress October 2021

Photo from NZW

in the larger ports of Tauranga and Auckland, he says. Shipping to California could once have been done in a fourweek end-to-end lead time. “Now it could be sitting at the port at Tauranga for several weeks alone, and several more weeks waiting to be unloaded at the port of destination; and that’s if you even managed to get on a boat at all.” Indevin exports around 38 million litres and is able to buffer supply within the market. “We are lucky enough to have very big customers at the other end. We can work with them and plan with them to make sure they are pulling forward inventory into their networks to mitigate the impacts,” he says. But smaller manufacturers with a couple of key clients, and no ability to build inventory levels in market, are “doing it tough”, he says. “They are fulfilling orders and those orders are taking months, where they should only be taking weeks.” The major risk is that clients find a new product to fill a gap on the shelf, Richard adds. “That is extremely challenging for the smaller guys; it is challenging enough for Indevin and we are now the largest exporter of New Zealand wine. But we are using every trick in the book to keep the inventory moving.” The biggest worry for New Zealand’s wine industry is that a winemaker from a different country of origin, such as Chile, “steals” New Zealand shelf space. “But the other concern as an industry is if the shipping situation got even worse, no one has room to carry over large quantities of wine through next vintage,” he says. That perhaps makes the lower yields of the 2021 harvest something of a silver lining. “If it had been a bumper harvest, trying to get that out would have been incredibly challenging.” There’s also a potential silver lining in enhanced price, Richard adds, noting that while companies cannot dictate price to retailers, “in reality we are having to restrict supply, and that can only have a positive impact across time on the shelf price of New Zealand wine”.

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EDUCATE

Cellar Doors Wine hospitality continues to evolve BRENDA WEBB

“Operating under Level 2 guidelines could be difficult.” Deni MacDonald

MARLBOROUGH CELLAR doors are slowly reopening after lockdown, with many opting for reduced hours until after Labour Weekend. Hunter’s cellar door will open Wednesday to Sunday, with managing director Jane Hunter saying they dropped to five days after last year’s lockdown due to the lack of international tourists and difficulty in getting staff. “We may open for seven days in January, February and March as we did last year, if the tourist numbers look promising.” However, without the Australian market she thinks it likely they will stick with five days. “It will be a very different landscape and I’m really not sure what we will see in terms of visitor numbers, except there won’t be too many until Aucklanders can travel again, and the community at large feels it is safe to do so without fear of another sudden lockdown.” Jane says the Alert Level 2 guidelines of social distancing and signing in were workable for Hunter’s. “We have the space to distance everyone according to the rules and have always asked people to sign in, so will continue with that strategy.” During Level 3, cellar door staff busied themselves painting furniture and walls and doing gardening, to ensure the premises were spic and span on reopening. “We have staff we need to keep employed for when there is an upturn,” says Jane. Whitehaven opted to reopen its Vines Village cellar door for its normal seven days a week, but has tweaked

Deni MacDonald

its operation since last year’s lockdown to focus on the domestic market, says owner Sue White. “We were no longer in the position where we could wait for visitors to come to us, we had to find ways to create new experiences to entice people to the cellar door,” she says. “My team created a range of initiatives to achieve this.” During winter the cellar door offered a special mulled wine and spiced chocolate fruit cake deal as well as floral demonstrations with bubbles. There is also a musician booked to play at Labour Weekend. With a lack of international tourists, Whitehaven worked at creating an environment where locals and domestic visitors could turn up, relax and enjoy a glass of wine, and not have to do a wine tasting. That included revamping outdoor spaces to make them more appealing. “In our marketing we changed the wording around the cellar door experience, and started using imagery that is less about

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EDUCATE

the wines and more about showing off the amazing lakeside backyard that we have,” says Sue. “Sometimes it is about creating a unique experience, rather than selling wine.” Covid-19 presented a unique learning curve and emphasised the importance of direct-to-customer strategies, and the key role cellar doors played in that approach, says Sue. “We’ve used the opportunity to build our domestic database - something we never had before. I think everyone in the industry has learned that the intimate tasting experience is far more enjoyable for the customer and cellar door staff, and I’m not sure anyone really wants a return to the days of large groups, and rushed and impersonal tastings.” At Wither Hills, staff were “very excited” to get back to work after being at home for Levels 3 and 4, says venue manager Sam Webb, although several of the hospitality staff were happily redeployed into the vineyards during lockdown. Wither Hills reopened seven days a week for tastings and lunches as well as Friday and Saturday evenings for dinner. “We have just launched our spring menu under new head chef Tim Chittenden and we’re really excited for guests to come in and try it, along with some pretty incredible new vintages from our fantastic winemaking team,” says Sam. While it’s hard to gauge how busy it will be, and they’ve had a lot of larger function and event bookings cancelled or postponed, Wither Hills remains optimistic, he says. For smaller family-owned wineries such as Bladen, lockdown had minimal effect, as their cellar door normally closed over winter. It will reopen as usual at Labour Weekend, although alert levels could present difficulties, according to Deni MacDonald. “Our venue is weather dependent - it’s small and very tight so operating under Level 2 guidelines could be difficult,” she says. “From our perspective it’s complicated having the changes in levels - it’s a difficult scenario to plan for. But it makes it easier for us being a family operation, with just my brother and mum and dad involved. It’s a lot more fluid as we are all in one bubble and don’t have to think about people on a roster.” Bladen did close their cellar door early last year to concentrate on vintage in what was a difficult year for

“I’m not sure anyone really wants a return to the days of large groups,and rushed and impersonal tastings.” Marlborough, but was pleasantly surprised to have a reasonably busy summer. While the volume of visitors wasn’t there, domestic visitors travelling by car found it easy to take wine with them, “and so our sales were up”, Deni says. Lawson’s Dry Hills opened weekdays only under Level 2, but planned to open as usual seven days a week after Labour Weekend. Cellar door manager Nigel Whittaker says since Covid they had aimed their marketing/advertising at the Christchurch, Nelson and Wellington markets to remind people they were open. “But most of our customers are from Taupō north, so we are hopeful that Auckland will be able to travel soon.” Lawson’s Dry Hills had never focussed on the large group market, having strictly managed numbers even on previously busy cruise ship days. “We’ve never allowed people to flood in – we have always concentrated on a more intimate experience, mainly because we just don’t have the space for large groups,” he says. “Obviously our wines are available around the world, so it will be nice when international visitors come back. But we would love to see more locals taking advantage of our facilities and perhaps coming and having a glass of wine.”

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Winepress October 2021 / 21

GROW

Organic Growth Consumers and ‘caretakers’ drive organic growth SOPHIE PREECE

“Consumers continue to seek out products that have low environmental impact.” Jared White

MARLBOROUGH ACCOUNTS for 48% of the 2,418 hectares of organic vineyard plantings in New Zealand, according to a new report on the “exponential growth” of organic wine nationwide. The report, released by certifying organisation BioGro, indicates a 300% increase in organic winegrowing in New Zealand over the past 10 years. “This growth is driven by passionate growers and winemakers who are enthusiastic about creating delectable wines and being good caretakers of their land,” says Jared White, audit manager of BioGro NZ and board member at Organic Winegrowers New Zealand. There were 32 new BioGro registrations in 2019 alone, followed by 15 in 2020, and now 235 organic vineyards make up 6% of the country’s 40,323ha total vineyard area, with Pinot Noir plantings accounting for 37% of the organic area, followed by Sauvignon Blanc at 33%. “Consumers continue to seek out products that have low environmental impact,” says Jared. “We are confident that as demand rises, and the overwhelming environmental benefits of organic production become better understood, we will continue to see registration numbers increase.” Marlborough’s organic producers cover 1167ha, or 4% of the region’s total vineyard area, while Central Otago - with 22% of the national organic vineyard area – has 25% (524ha) of its vineyard land under organic management. Hawke’s Bay has 282ha under organic management, 6% of its total area, and makes up 12% of New Zealand’s organic vineyard

area, while the Wairarapa has 14% of its grape growing area certified organic, contributing 6% of the national tally. Jared says the Organic Market Report 2021 shows the organic wine sector is valued at $65 million, making up almost 10% of the total organic market, and is ranked as the third largest organic sector in New Zealand. “This new data helps to round out the picture of the certified organic winegrowing sector, which we hope can be used for further research and benchmarking as we continue to grow and expand.” He says organic wine is a “trending product” worldwide, and many New Zealand wines are making it onto international shelves displaying their organic status. According to the Global Organic Wine Market Report, the organic wine market is set to grow at a compound annual growth rate of 10.7% from 2020 to 2027, expanding the already considerable opportunities for organic winegrowers, he says. “New Zealand wine already has a positive reputation internationally, and organic certification allows these producers to go one step further by showing their commitment to producing wine of excellence with low impact on the land.” The full report can be downloaded at biogro.co.nz/biogroorganic-reports

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CELEBRATE

Young Horticulturist of the Year Indevin assistant vineyard manager Rhys Hall is to represent New Zealand’s viticulture sector at the 2021 Young Horticulturist of the Year final in Auckland in December. Rhys was the winner of New Zealand’s 2020 Corteva Young Viticulturist of the Year competition, having first taken the regional title in Marlborough. However, Covid-19 restrictions saw the Young Horticulturist final cancelled last year, leaving Rhys more time to hone his knowledge and skills, in a year pummelled with Covid-19 challenges. “There are a lot of uncertainties, so you have to learn to be okay with being flexible… There are some things that traditionally would be set in stone, but you learn you can change them if you have to.” As well as taking that growth to the December competition, Rhys has developed in his role thanks to the confidence given him by the regional and national Young Viticulturist events. “They helped me figure out what kind of viticulturist I am and want to be. I really do enjoy doing things on a large scale,” he says, noting that Marlborough is the perfect location for that. Rhys will join top talent from six other sectors, from a grower and an arborist to a florist and a landscaper, and be given several challenges, including practical skills, industry expertise, leadership ability, business knowledge and communication. Young Horticulturist Competition chairperson Hamish Gates says the event offers a springboard from which many of its contestants go on to ensure New Zealand’s horticultural industry remains innovative and inspirational in a global context. The event’s official 2021 partners are Countdown, Fruitfed and T&G. T&G global chief executive Gareth Edgecombe says horticulture is an exciting and fulfilling career option for young people. “We’re proud to help recognise the future leaders of our industry through the Young Horticulturist Competition. Every year the competition presents many driven and enthusiastic young people ready to lead Aotearoa’s exciting horticulture industry forward, which is great to see.” Rhys, who grew up in the Auckland and Warkworth areas, has a Bachelor of Science degree majoring in plant science from Massey University. He has worked at Indevin’s Bankhouse Estate in the Waihopai Valley for five years, moving from vineyard worker to viticulture technician before being promoted to assistant manager two years ago. He says the variety his job offers is highly rewardng, and he particularly enjoys seeing the outcomes of his plans, identifying improvements, liaising with people, and working on the business, including its sustainability practises. “The wine industry is expanding, which is very positive, and I am looking forward to the challenges and opportunities offered.”

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Winepress October 2021 / 23

PROTECT

Wiggle Room A worm army turning contaminants into castings KAREN WALSHE

FEEDING UP millions on worms on vegetable scraps was a key step in establishing Marlborough Vintners’ extraordinary wastewater system. In April this year the contract winemaker commissioned an innovative treatment plant powered by worms that is the first of its kind in New Zealand. Marlborough Vintners chief executive Kathryn Walker says the Biofiltro system - which uses worms to convert contaminants into castings - is being successfully used globally in more than 180 plants across six main industries, including a number of large wineries in California. “Not only is the BioFiltro BIDA system smart and innovative new technology, but it totally aligns with our company - and the wine industry’s - philosophy around sustainability, de-carbonisation and environmental responsibility,” she says. “Given that we are a contract processing winery, this also helps our clients produce products that are sustainable and responsibly produced”. Analysis of the wastewater shows the water quality is better than traditional aeration systems, and well below the council thresholds,” Kathryn says, seven months in. “The water is currently being spread on the same area of farmland, but ultimately will have less impact on the land. Our goal is that we will be able to possibly reuse that water at some point rather than irrigate all of it to land.”

intermittent irrigation batch process. The irrigation system evenly disperses the water across the surface of the natural wood medias in a continuous batch process. As the water percolates down through the various media layers, worms and microbes have already formed a robust and dynamic biofilm to capture and convert the elements and contaminants which are transformed by the worms into castings, a microbial rich soil amendment. Every 18 to 24 months those castings are removed and are applied on the vineyards. The system is a passive aerobic bioreactor that simultaneously achieves physical and biological removal of high percentages of biological oxygen demand (BOD), total suspended solids (TSS) and nutrients. Within four hours, a very high percentage (80% to 99%) of BOD and TSS and a high percentage of nitrogen, ammonia and phosphorous is removed and the water can be used for irrigation straight back onto land, subject to discharge consents, or to storage as required. Apart from removing a higher level of contaminants, there are other advantages, says Kathryn. “The system gives energy savings of up to 84% in comparison to traditional aeration systems; it has low greenhouse gas emissions and requires no chemical use, and produces very low odour. It is also very easy to monitor the entire process via tablet or smartphone.”

“This also helps our clients produce products that are sustainable and responsibly produced” The worms used are known as ‘red wigglers’ and were sourced from Cromwell to be bred on-site in Marlborough. They were fed a diet of vegetable scraps sourced locally from Talley’s processing plant, and grew from hundreds of worms to the millions that today power the treatment plant. The worms are housed outside in custom-built concrete tanks, which hold layers of wood shavings, wood chips, course rocks, and a drainage basin. Water flows from the source point and, if necessary, through a solids separator before arriving to an equalisation tank by the main pump station. A telemetry system monitors the water’s characteristics, adjusts pH if necessary, and triggers the 24 / Winepress October 2021

Site visits postponed A series of visits to wineries with waste water innovations, including Marlborough Vintners, have been postponed until Marlborough is in Level 1. Sustainability Guardians coordinator Bridget Ennals says the weekly winery visits are about “peer to peer” learning, so the environmental strides made by some can be utilised by others. “The idea behind it is that we can improve best practice standards collaboratively, taking them to a new level of sustainability.”

EDUCATE

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EDUCATE

Climate. Change? PAUL O’DONNELL

CLIMATE CHANGE is upon us, as are a flurry of new Government regulations in response. While it may feel to some that the agricultural and horticultural sector is unfairly bearing the brunt of these changes, the key to minimising any negative impact is to start planning now. We can hope for a scientific miracle to reverse the effects of climate change, but in the interim, it’s a fair bet to say there will be more regulations coming. New Zealand Winegrowers have stated their intention for the industry to be carbon neutral by 2050, so planning for change needs to be on the radar now. Hopefully, you already take time out of your business to review performance and plan for the future. If not, the looming climate shakeup should provide a catalyst to start this process. Alongside the usual considerations of business strategic planning, we now need to add a climate component, covering both regulatory and environmental impacts. Look for opportunities and strengths to succeed in a redefined operating environment, while developing a laser focus on climate related threats and weaknesses. Bringing in an external advisor to facilitate this process will keep you on track and provide fresh perspective. Find a trusted source that will keep you in the loop with new regulations, and help interpret what impact they will have on your business. Larger businesses will likely have allocated resources to drive change in this area, but smaller operators shouldn’t overlook the impact of impending changes. Where possible, choose suppliers and contractors who are taking proactive steps to achieve sustainable change in their own organisations.

Paul O’Donnell

By preparing for environmental impacts, you are aiming to future-proof your operations for the environmental changes we are likely to face, such as disruptions to ‘normal’ temperature and rainfall cycles, and an increased number of significant weather events. Imagine a number of different environmental change scenarios and run the numbers on your viability to assess the potential impact on your business. Map out pressure points in advance, to allow a swift reaction if sub-optimal conditions arise. Your stress levels will be lower as well. When planning capital expenditure, research options for energy efficiency and carbon output minimisation. On the bright side, while initial capital outlay for enviro-friendly options may be higher than traditional technologies, many, such as solar power, do have the potential to deliver significant cost savings over time. Other factors to consider include reviewing services such as insurance. With increased incidence of events such as floods and fire risk, ensuring your assets are adequately covered is important. Is there physical work to do such as improving stop banks or further drainage work? Beyond climate related concerns, increased material costs, labour shortages and import delays could also lead to higher replacement/rebuild costs and flow-on opportunity costs. So take this time to reflect and review your operations and strategy – maybe your mindset too. Look at different scenarios and put an action plan in place now. Paul O’Donnell, BCom CA, is a director at Leslie & O’Donnell

local expertise www.leslieodonnell.co.nz | 03 579 3093

26 / Winepress October 2021

EDUCATE

Insurance Q&A

The lower river terrace below Wairau Valley township flooded in July. Photo Marlborough District Council

SOME MARLBOROUGH vineyards were left a mess when 6,000 cumecs of water tore down the Wairau River in mid-July, with reports of posts, vines and wires being washed away, frost fans and irrigation damaged by water and silt, and debris and sediment left in the water’s wake. The flood was reportedly the biggest ever recorded in the region and saw a State of Emergency declared on July 17, which was in place until July 28. With insurance on many people’s minds after the storm, Winepress asks Anthony Bowron of FMG Marlborough about insuring vineyard infrastructure. What is and isn’t insurable when it comes to a vineyard? Every viticulture operation is different. From large commercial operations to smaller growers, everybody has a different appetite for risk – the best thing you can do is talk to your insurance adviser about what your needs are. How many claims has FMG received from Marlborough since the July storm and flood? We’ve had just under 150 claims lodged in Marlborough from the July storm. The total is over 550 in all regions from that storm. So far, we’ve paid out $1.6 million in claims in Marlborough. There are still some claims being settled, so we expect these figures to increase. Of the claims settled in Marlborough, 80% are for buildings, with the majority of those houses. With extreme rainfall events predicted to become more severe in the future, according to NIWA’s climate change modelling for Marlborough, are there likely to be ramifications for insurance? The reality is we are seeing more extreme weather events, and this is having an impact on insurance availability and affordability globally. The strength of FMG and the mutual model is that we are a community of farmers and growers and we are in it for the long haul. Our vision is one of sustainability and is underpinned by our advice-led approach, noting extreme weather will be one of a number of risks our clients are managing in the Marlborough region. Can you supply some insurance tips for grape growers? Due to high land values, the scarcity of suitable new land for vineyard development and the high international demand for New Zealand wine, in particular Sauvignon Blanc, we are seeing some traditionally low-lying, potentially flood prone sites being developed into vineyards. Whilst some of these sites may not have flooded in recent years, the likelihood of flooding and loss is more likely over extended timeframes. We recommend getting good advice from council and local experts, as well as your insurance adviser, before proceeding with vineyard developments on low-lying land, or land near waterways. Pump sheds and water intake infrastructure are often most at risk in flood events. It’s important to consider where these items are placed to ensure vital irrigation infrastructure and vineyard crops are not put at risk through flood loss. Also ensure any livestock grazing in vineyards are moved to higher ground or off the vineyard prior to forecast severe heavy rain events.

Winepress October 2021 / 27

CELEBRATE

Generation Y-ine KAT DUGGAN

WHEN FINN Horsfield suffered a serious back injury, it spelled the end of his career as a builder. The young apprentice had to shut the door on the trade, and his attention turned to a previous dream of joining the wine industry. “I had always wanted to do winemaking, but I never felt it was a viable option for me. Then after that injury I thought I was just going to do it,” he says. Finn enrolled in the Nelson Marlborough Institute of Technology (NMIT) Bachelor of Viticulture and Winemaking and traded in the city life of Auckland for the green pastures of Blenheim. There, he’s been studying and working for the best part of three years, and is now in his last semester with NMIT. Finn opted to do his last year of study online, enabling him to work full-time as a vineyard operator with Marisco Vineyards, alongside his study commitments. “I went into [this career] with a winemaking focus, but I realised it’s the environments that I love… The ecology and environments and the interactions in the vineyard,” Finn says. “I would like to do both, ideally, but I want to specialise in viticulture.” Moving from the bustle of the city to a semi-rural life in Marlborough was a big move, but a natural one for Finn, who grew up in the Waikato before shifting to Auckland for high school. “I always wanted that rural lifestyle and I enjoy small towns; I’ve never been a fan of cities or having lots of people around. I’d probably go even smaller if I could,” he says. Finn took to his winemaking and viticulture course like a duck to water. “It’s been awesome, really hands-on, which

“I want to work in every aspect of the industry to try and get experience.” Finn Horsfield

28 / Winepress October 2021

is good for me, there’s a lot of practical assessments… I’ve really enjoyed it.” Working at Marisco Vineyards has strengthened Finn’s learning, giving him even further practical experience in the industry. He began work for the company in the vineyard on a part-time basis in 2019, and has also taken on two vintages with the team. “I’m getting the hang of everything from a winery perspective and I’m trying to learn as much as I can; I want to work in every aspect of the industry to try and get experience.” Finn recently received a scholarship from Wine Marlborough to help with his study costs, and was also the recipient of a scholarship through NMIT which saw him helping judge the New World Wine Awards. It was an opportunity he grasped with both hands. “I really want to prove that I’m as comfortable tasting wine in a room full of experts as I am doing hard labour in the vineyard; so that was definitely a step in the right direction… [It] was a lot of fun and I learned a lot and met a lot of interesting people throughout the competition,” he says. Before judging the awards, Finn competed in the Marlborough Corteva Young Viticulturist of the Year competition for the first time. While he didn’t place this year, he took value from the experience and plans to try again. “Taking part in the young vit competition was huge for me and is something I intend to keep doing until I either win or can’t compete anymore,” he says. “The competition definitely exposed some gaps in my knowledge, and that’s a good thing because it allows me to improve and learn more. I was terrified of the whole day, in all honesty, but I believe that throwing yourself into uncomfortable situations is the only way you improve, and next year I know I’ll have so much more confidence.” It’s opportunities like these that Finn hopes will help him get ahead in his career. “I’m just going to keep looking for opportunities like these two events and yeah, keep moving forward as fast as I can.”

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EDUCATE Emily Hope. photo Richard Briggs

Privacy Act The new Privacy Act 2020: what you need to know SARAH WILSON

WINEGROWERS HOLD various kinds of personal information, such as mailing lists, staff records and photographs – and all of these are covered by the Privacy Act. The new Act came into force on 1 December 2020. It overhauls the 1993 Act, which was created when the internet was a thing of the future, and phones were just for making calls. While much of the law is the same, it has been updated to reflect the vast changes in technology and to give the Privacy Commissioner additional powers. What’s changed in the new law? Notifiable privacy breaches: Privacy breaches that have caused (or are likely to cause) serious harm must be notified to the Privacy Commissioner as soon as practicable. There is an online tool at privacy.org.nz to help you decide whether you need to notify. Compliance notices: The Commissioner can issue compliance notices requiring businesses to do something (or stop doing something) in order to comply with the Act. These notices can be published, so they come with both legal and reputational risk. Enforceable access directions: The Commissioner can direct businesses to provide individuals with access to their personal information. Disclosing information overseas: Personal information should only be sent overseas if it will be subject to equivalent privacy protections (these could be set out in a contract, for example, and there are templates online you can use). New criminal offences: There are new criminal offences (eg, for failing to notify the Commissioner). The maximum penalty is a $10,000 fine. Top tips 1: Stop and assess: Check your current setup and update as needed. Consider what information you have, where you store it, how you use it and where it goes. Talk to your staff to make sure you have the full picture. Consider the ‘life cycle’ of each type of personal information. 30 / Winepress October 2021

Consider how you will obtain consent to use images or video that you have created through your business 2: Consent is important: It’s much easier to comply with the Act if an individual has given their express consent for how their information will be used. When collecting information from individuals, consider how you might want to use/disclose that information later – while you can get consent for something else later on, it is easiest to obtain consent at the time of collection. 3: Don’t forget photos: Photos and videos may also contain personal information – it’s not just about documents. If images are publicly available (eg, by people posting them publicly online), you can re-share them easily, but consider how you will obtain consent to use images or video that you have created through your business. Will you do this verbally? By signage at an event? In the terms and conditions when people register to attend? 4: Covid-19 and privacy: If you collect contact tracing information, you can generally only use it for contact tracing purposes. If you would like to sign people up to your mailing list, then you must ask them separately – do not just add them to your list. If your staff now work from home (or do so more frequently), consider how they will keep information secure (eg, password protected devices, locked filing cabinets). 5: Use technology to your advantage: Design your systems to help reduce the risk of a breach. For example, some businesses use SharePoint or similar software to reduce the risk of something going wrong with information sharing (eg, by sharing links to information that will only work for the intended recipient).

EDUCATE

6: Contracts: Consider privacy in your contracts. For those you disclose information to, make sure they are required to tell you about breaches, so that you can notify the Commissioner if required. If disclosing information overseas, you can also use contracts to ensure the information is appropriately protected. 7: Staff information: Businesses hold detailed records about their staff. This information may be particularly personal, as it will often include financial information (eg, bank account numbers for payroll) or health information. Ensure these records are well secured and only accessible by appropriate personnel. This article was previously published in Winegrower magazine and is republished with permission. Sarah Wilson is General Manager Advocacy and General Counsel at New Zealand Winegrowers sarah.wilson@nzwine.com

The information contained in this article is of a general nature only, and is not intended to address specific circumstances of any particular individual, entity or situation. This article is not a definitive source and is not a substitute for legal advice. New Zealand Winegrowers Inc disclaim liability for any loss, error or damage resulting from use of/reliance on this article.

GROW LOCAL, SUPPORT LOCAL, STAY LOCAL. MARLBOROUGH GRAPE GROWERS SOUGHT TO PARTNER WITH LOCAL WINERY te Pā Family Vineyards is seeking SWNZ accredited grape growers, and / or land owners, to work with from this year to meet growing international and national demand. We’re looking for growers of: Pinot Noir Pinot Noir for Rosé Pinot Gris Chardonnay Sauvignon Blanc. If you would like to work with a fast-growing New Zealand-owned local wine company, with award-winning wine brands, please get in touch with te Pā General Manager Kelvin Deaker at kelvin@tepawines.com or Chief Winemaker Sam Bennett on sam@tepawines.com or call the office at 035705192 to discuss this further.

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PROTECT

Biosecurity Watch Spotlight on Grapevine Pinot Gris virus SOPHIE BADLAND

GRAPEVINE PINOT Gris virus is a relatively new-toscience virus first discovered in Italy in 2012. It has since been reported in many other countries across the globe including Canada, Brazil, Chile, France, the United States, Germany, China, the United Kingdom and Australia. While first noted to be associated with Pinot Gris, it causes disease in many grapevine cultivars including table grape varieties and some rootstocks. Grapevine Pinot Gris virus (GPGV) is not currently known to be present in New Zealand, but could it get here, and what are the risks? What does the virus do? GPGV has been associated with chlorotic leaf mottling and deformation in some varieties, including Pinot Gris, Pinot Noir, Glera and Gewürztraminer. Where these symptoms occur, they are often more pronounced early in the growing season. In other varieties, GPGV is symptomless; vines may be infected but show no symptoms. It can also occur in mixed infections, in grapevines which are expressing symptoms of other viruses, making it difficult to identify (without testing) if a plant may have GPGV. A lot is still unknown about the relationship between GPGV and the expression of disease symptoms. Studies have shown that factors such as seasonal variation, the growing environment, varietal susceptibility, and virus strain can all affect how and whether or not symptoms are expressed. Affected vines may have stunted shoots with shorter internodes and delayed onset of budburst. Other symptoms less commonly seen are shoot-tip necrosis, poor lignification, and zig-zag shoot growth. In Pinot Gris and Gewürztraminer in Italy, low bunch weights and fewer bunches have led to reduced yields in GPGV-affected vines. Desiccation, delayed ripening, higher acidity and bunch shatter have also been associated with GPGV infection. GPGV also affects plants other than grapevines. In Europe, it has been detected in several other hosts, including Rubus (blackberry and raspberry), Asclepias

syriaca (milkweed), Rosa (roses), and Chenopodium album (fathen). How could it arrive in New Zealand? GPGV is thought to have been spread widely around the world since 2003 (prior to the discovery of the virus and development of testing), particularly with the movement of infected propagation material out of (and throughout) Europe. The importation of affected grapevine germplasm is the most likely pathway for GPGV into New Zealand, however, this pathway is tightly controlled, and GPGV is classified as a regulated pest, which is tested for whenever grapevine germplasm is legally imported into New Zealand. Overseas, once GPGV has been introduced to a region, it has been able to spread. Colomerus vitis, the grape blister or erineum mite, is able to vector GPGV between grapevines. This species is present in New Zealand vineyards, particularly in Marlborough. GPGV is also graft-transmissible and can be spread through the planting of infected propagation materials. It is not thought to be mechanically transmissible, for example by transfer on pruning or harvesting machinery.

The erineum mite Colomerus vitis feeds on grape leaves and can vector GPGV. Image credit: Darren Fahey, NSW DPI.

IF YOU SEE ANYTHING UNUSUAL

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

PROTECT

What’s happening in Australia? GPGV was first detected in Australia in 2016 and is now classified as established in New South Wales, Victoria and South Australia. Authorities have deemed that it is not technically feasible to eradicate, and the virus must be managed by industry. With limited knowledge about the potential scale of impact on Australian grape varieties and overall risk to Australian viticulture, a comprehensive review was undertaken in 2018. The review recommended management strategies focussing on vine supply chains to try to curb the spread within Australia, management strategies for vineyard owners, and identified areas where further research is needed to ensure the industry is able to manage the virus effectively. The impacts to date have been noted as variable, with little known about the longer-term effects on vine health. Management Because propagation material is a key source of spread, starting with clean, high-health planting material is essential. Diagnostic screening for GPGV in rootstocks and budwood is recommended as a key control mechanism for Australian nurseries and vine collections, as well as at all further points in a supply chain where infection and spread may occur. Infected vines should not be used for propagation and should be rogued if feasible to prevent further spread. Vector control for grape blister mites is also recommended, both in nurseries and in commercial

vineyards. Growers are advised to request high-health material from accredited sources for new developments and vineyard replants. Removal of alternative host plants in and around the vineyard is also recommended, to reduce the chance the virus may be vectored between hosts. Conclusion Much is yet unknown about GPGV, but it is clear it poses risks to vine health and yield and should be kept out of New Zealand for as long as possible; strict biosecurity controls need to be maintained on imported germplasm arriving in New Zealand. Growers can ensure their staff are aware of the symptoms of the virus and know to contact the Biosecurity New Zealand hotline on 0800 80 99 66 if they see anything unusual or concerning and get in touch with the New Zealand Winegrowers (NZW) biosecurity team (biosecurity@nzwine.com). Certified new and replacement vines should be purchased from viticultural nurseries compliant with the NZ Grafted Grapevine Standard, which ensures the vines have been produced under strict hygiene controls. Much can also be learned from the research coming out of Australia in case GPGV is detected in New Zealand in the future. More information, including the full report from the Australian review, can be found on the Vinehealth Australia website at vinehealth.com.au/pests/ viruses/grapevine-pinot-gris-virus PCL AD Winepress 2016.pdf 1 15/07/16 3:21 PM

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Industry News New World Wine Awards

“We like making and like drinking Chardonnay, so we’re pretty happy when it does well,” says te Pā winemaker Sam Bennett, following news that the te Pā Chardonnay 2020 took Champion Chardonnay and Champion White Wine of the Show at the 2021 New World Wine Awards. “It’s the wine show that has a direct outcome on sales,” says Sam. “So it’s pretty handy for wines to do well.” Haysley MacDonald, owner and founder of te Pā, says the announcement came within days of the company’s 10 year anniversary, with the first te Pā wine bottled on October 6, 2011. “And even with all of these incredible successes for myself and the team, every day is like starting all over again because we’re always wanting to do better.” Other Marlborough wines to make champion are the Rapaura Springs Reserve Pinot Gris 2021, which won Champion Pinot Gris, and the Yealands Reserve Sauvignon Blanc 2021, which won Champion Sauvignon Blanc. Rapaura Springs marketing manager Joanna Glover says the company has seen firsthand the impact the awards have on sales. “The Reserve Pinot Gris was awarded champion Pinot Gris back in 2018; we saw sales more than double for the promotional period due to the increased visibility instore,” she says. “We know the awards encourage new consumers to try our wines. This also helps to lift our baseline sales, as people re-purchase and expand their regular repertoire.” New World Wine Awards competition director Rachel Touhey says the awards are unique in providing a retail opportunity for the Top 50 wines, with winners able to measure sales as a direct result of their medal win. “Each year we see a notable increase in sales of winning wines and it’s a real pleasure to watch the winners be rewarded for their accolade in that way.”

Catalina Sounds Vinyl in the Vines The Vinyl in the Vines roadshow continues on November 20, with a session at the picturesque Catalina Sounds in the Waihopai Valley. Vinyl in the Vines’ trio of DJs will be complemented by a collection of premium food and beverage providers. Event founders Lawson’s Dry Hills will be on deck, alongside Catalina Sounds, Roots Gin, and Deep Creek Brewing. Boom Chef will have his BBQ fired up and has invited a few like-minded colleagues to offer a tasty range of cuisine. The event is family-friendly and Catalina Sounds invites groups of all ages to come and enjoy an afternoon in their Sound of White Vineyard. Tickets available from Under The Radar, with an option to purchase return bus transport.

Wētā Information Day New Zealand Winegrowers is holding a Wētā Information Day from 1pm on Tuesday 19 October at the Awatere Memorial Hall in Seddon. The event will include a presentation from professors Mary Morgan-Richards and Steve Trewick from Massey University’s Wildlife and Ecology Group, whose paper in the New Zealand Journal of Zoology explains the findings of research at Cable Bay Vineyard on the coastal Awatere Valley, including the wētā’s diet of vineyard insects as well as grapevine buds. “Further work on the biology of this species throughout the year would be useful to elucidate its role as predator within this system, and indeed to learn about the evolution, ecology and resilience of endemic biodiversity in a rapidly changing world,” says the report. For more information, contact Bridget Ennals at Bridget.Ennals@swnz.org.nz or register at nzwine.com/members/events/workshops/

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GRAPES WANTED

VINEYARD PURCHASE / LEASE or GRAPE CONTRACTS WANTED

Lease or contract supply 5 - 20 hectares. Sauvignon Blanc, Pinot Noir, Pinot Gris or mix thereof. All varieties considered. All Marlborough subregions considered. For a confidential discussion contact Framingham Viticulturist James Bowskill

Call: 021 644 090

Email: james@framingham.co.nz 34 / Winepress October 2021

Marlborough Wine (Toi Toi and Staete Landt) require Sauvignon Blanc, Pinot Gris and Chardonnay from Marlborough and other regions for our own labels. All offers and volumes considered

Contact: Kevin Joyce 021 935 849 kevin@toitoiwines.co.nz

Business buyers Lockdowns this year have spiked Aucklanders’ interest in heading to Marlborough, says ABC business broker Wladimir Ramsteijn, now based in Blenheim. “We found over 43% growth in the traffic going to our website to look at what is available to buy.” Wladamir says popular enquiries related to accounting businesses and the service industry around viticulture and wine. He has also had enquiries from people living overseas who wanted to come to New Zealand to get into the wine industry, perhaps in a small vineyard, or in a small processing capacity. “That’s affordable for them, and it also offers a bit of a romantic lifestyle.” High demand made it a good time to sell a business, like when selling a house. However, while exiting a business or selling a home have similarities, there are also some differences when it comes to time and method, Wladimir says. “There is no auction and it’s likely to take a bit longer than a few weeks.”

Research Winery open day Bragato Research Institute (BRI) will hold a Research Winery open day on October 21 to showcase the capability and benefits the winery can deliver to commercial customers and the wider industry. The open day will include presentations from people who have used the winery for trials over the past two vintages, and attendees will also learn how BRI designs and delivers trials to answer their research questions. The open day will have a 1.5 hour programme, with a morning and afternoon session available. For more information contact business development manager Augusta van Wijk at augusta.vanwijk@bri.co.nz

Organic Wine Week Organic Wine Week exceeded the expectations of everyone involved, says Organic Winegrowers New Zealand spokesperson Sarah Booker. Webinars and social media platforms “ignited” with restaurants, retailers, and consumers alike all joining the celebration, she says. The New Zealand based in-person events were postponed to later in the year, “which not only gives us a chance to celebrate organic wine beyond Organic Wine Week, but will be great additions to the social calendar once everything opens up again in New Zealand.”

Technical Workshop postponed The New Zealand Society for Viticulture and Oenology has confirmed a new date of November 30 for the Alternative Varietals technical workshop. The workshop will provide an informative and engaging programme, featuring a cross-section of speakers from viticulture and winemaking through to market. The broad topic will be streamlined into five sessions, with ‘style’ themes bookended by guest Masters of Wine sharing their insights into the global market. nzsvo.org.nz

Twilight Market Rock Ferry Wine’s new Twilight Market will be held on the grounds of the organic Corners Vineyard at 130 Hammerichs Road on the second Wednesday of the month, starting on October 13.The market will run from 4pm to 7pm through to March 2022, with visitors able to select local produce to take home or devour on site, and to dine on delicious dishes from food trucks, along with a glass of wine, while also enjoying live music. For more information go to rockferry.co.nz/blog

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WINEMAKING SPACE AVAILABLE

We have 300T of contract winemaking space available at the Framingham winery for 2022 wintage and beyond Offering competitive rates. If you are interested please

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Winepress October 2021 / 35

Wine Happenings

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

OCTOBER 5 Webinar on Regenerative Agriculture. Register at bit.ly/3CpVEc6 5 First Bragato Research Institute Weed Management webinar, 1pm. Register at nzwine.com/members 6 Tonnellerie de Mercurey Marlborough Young Winemaker of the Year competition 12 Second Bragato Research Institute Weed Management webinar, 1pm. Register at nzwine.com/members 13 Rock Ferry Twilight Market, 4pm to 7pm, rockferry.co.nz/blog 13 - 15 Judging in the 2021 Marlborough Wine Show, sponsored by QuayConnect 19 Wētā Information Day, from 1pm at the Awatere Memorial Hall in Seddon. See page 34 21 BRI Research Winery open day. See page 35 29 2021 Marlborough Wine Show Celebration Long Lunch NOVEMBER 9 Corteva Young Viticulturist of the Year National Final 2021, Indevin Bankhouse Estate 10 2021 Viti Conference & Field Day, 9.30am to 4.30pm. Scenic Hotel plus field trips 10 2021 Corteva New Zealand Young Viticulturist of the Year speeches and awards dinner. 12 Cawthron Marlborough Environment Awards field day at Lawson’s Dry Hills 16 Wine Marlborough AGM, 4pm, MRC Theatre 20 Catalina Sounds Vinyl in the Vines. See page 34 26 National Final - 2021 Tonnellerie de Mercurey Young Winemaker of the Year Competition; Central Otago 30 New date for the NZSVO Alternative Varietals technical workshop - nzsvo.org.nz

Young Winemaker - October 6

36 / Winepress October 2021

Reserach Winery Open Day - October 21

NZSVO Technical Workshop - Novermber 30

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Winepress - October 2021

Articles inside

Generation Y-ine

Organic Growth

Cadet Collab

Festival Focus

Generation Y-ine Finn Horsfield

From The Board Tracy Johnston