Winepress - September 2018

THE OFFICIAL MAGAZINE OF WINE MARLBOROUGH

ISSUE NO. 285 / SEPTEMBER 2018

BRAGATO 2018

VINEYARD BIODIVERSITY

Photo: Jim Tannock

wine-marlborough.co.nz

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22

this issue...

REGULARS

FEATURES

3 4

30 32

Editorial

12

From the Board - Simon Bishell Generation Y-ine - Max Carter Biosecurity Watch - Dr Edwin Massey

34

Industry News

36

ANZ Wine Happenings

Cover: Tarati Toakau competes in the Wine Marlborough Silver Secateurs competition.

Photo Jim Tannock.

14

Climate Change Climate change conversations have changed over the past 10 years, from speculation over what it might look like, to ramifications of what it does look like, delegates heard at the Bragato Conference.

26

14 Forgotten Corners

Planting vineyard drains, banks and boundaries with native plants could be a simple route to enriched biodiversity.

22 Wine on film

Millennials need to view wine in a new way says Casey Zilbert, the writer and director behind Hang Time, a “wine-fuelled� feature film set on a beautiful Kekerengu vineyard.

28 Reactive PR

28

Time is a precious commodity when it comes to a media crisis, says Jason Henry, in a guideline of how to respond to an emergency.

Winepress September 2018 / 1

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2 / September August 2018

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

From the Editor Marlborough has 26,007 hectares of producing vineyard, according to the New Zealand Winegrowers Annual Report. That means a lot of vines, a lot of wines, and a mighty contribution to New Zealand’s $1.7 billion of wine exports last year.

Marlborough Sauvignon Blanc is “weapon of mass success” says Marcus Pickens in a story on page 10. “It has driven the industry to new heights and opened the door wider for other varietals and other regions to enter the wine scene too.”

But 26,007ha of vines also means a hell of a lot of straight lines, at odds with nature’s squiggliness. This month’s Winepress looks at the opportunities of Forgotten Corners - the thousands of drains, headlands, banks and odd pockets that could be planted with native species, enriching the region’s biodiversity. “We have imposed our will on nature across the Wairau and Awatere Plains,” says Marlborough District Council environmental scientist Matt Oliver. “The very least you can do is give up a bit of control in these little pockets of land.”

Nic Dann, from Pernod Ricard Winemakers, says planting natives can complement a vineyard operation, rather than complicating it, while also working towards a corridor that native birds can use to cross the Wairau Valley’s sea of vines. “It’s about having hopping spots across our vineyards.” We’ll be looking at biodiversity initiatives across the region over the next couple of months, whether it’s a little grove of natives in a corner of a vineyard, or a wide swathe of wildflowers, saving on spraying and mowing while easing the regimented lines of vines.

Winepress will also spend the next few months talking to some of the speakers coming to next year’s International Sauvignon Blanc Celebration 2019.

First up is the fabulous Matt Kramer, giving insights on Marlborough Sauvignon Blanc. I asked him the best advice for the country’s winemakers. “This one is simple,” he concluded. “Just keep doing what you’re doing.”

SOPHIE PREECE

Printed by: Blenheim Print Ltd 03 578 1322

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

Winepress September 2018 / 3

From the Board SIMON BISHELL

THE BEGINNING of a new growing season is an ideal opportunity to review what inputs and actions worked, or didn’t work, during the previous season. Treat any mistakes you may have made last year as an opportunity - a chance to right the wrongs and achieve success.

Top of my list for 2018-19 is for better control of mealybug. How things have changed – 10 years ago mealybug was never considered a threat to Marlborough due to our “colder” winters. Unfortunately, this is no longer the case, and without some form of proactive management the little suckers will be here to stay.

I recently attended a workshop hosted by Dr Vaughn Bell from Plant & Food Research on mealybugs and control of them in Marlborough. While much of the information discussed on control is historical and well documented, I was surprised to learn that last season only 40% of growers in Marlborough actively engaged in some form of mealybug control. This indicates that many growers don’t yet see mealybug (and the virus that they can transmit) as a threat to their vineyards or our region.

One of the benefits of being a relatively young wine region is that many of the issues we face have been fought before elsewhere, and we need not reinvent the wheel. The Virus had wreaked financial havoc for some growers in Hawke’s Bay, but through rouging, replanting and ongoing active mealybug control, they are now winning. If current apathy towards mealybug in Marlborough continues, then our Pinot Noir could be decimated, and while Sauvignon Blanc may not be seen in the same risk 4 / Winepress September 2018

category, we should not be taking a chance.

If you are not engaging in any form of control and think your vineyard is mealybug free, then I suspect you are not looking hard enough. From late January onwards they are very easy to spot on the underside of basal leaves around and on the head of the vine, and usually first appear in small “pockets” of infestation.

To prevent this becoming a major regional pest we need to treat it collectively. Being small and easily

“Without some form of proactive management the little suckers will be here to stay.”

Simon Bishell dispersed by wind, mealybugs can quickly spread from neighbouring vineyards, so if you are doing your part but your neighbour isn’t, then let them know.

There are many options available for control, both chemical and cultural.

Mealybugs are notoriously difficult insects to wet, so effective chemical controls are designed around high

water rates. This can be difficult for large vineyards to implement during critical growth and spray periods, so preparation and planning is vitally important. There are also anecdotal reports of mealybugs thriving in vineyards that have been aggressively treated for grass grub – mealybug predators have become unintended victims. Food for thought.

At the workshop I attended there was some good discussion from other growers around the effectiveness of early season shoot thinning by opening up the canopy and improving spray penetration. There is also positive research surrounding effectiveness of growing trifolium (clover) species undervine as a host, to provide mealybugs with a more desirable alternative than grapevines.

Three years ago, Marlborough faced a powdery mildew epidemic; collectively we have made some great inroads in curbing this. For those who are not doing so, I urge you to treat mealybug as a serious pest and threat to our region, and begin to implement some form of control in your vineyard.

If you are unsure where to start, then contact your wine company viticulturist.

Best of luck for the season ahead.

Winepress September 2018 / 5

MET REPORT Table 1: Blenheim Weather Data – August 2018

August August 2018 August

2018 Compared LTA

to LTA GDD’s for month -Max/Min¹ 20.6 109% 18.9 GDD’s for month – Mean² 39.4 111% 35.6 Growing Degree Days Total Jul – Aug 18 – Max/Min 36.1 128% 28.2 Jul - Aug 18 – Mean 71.2 120% 59.1 Mean Maximum (°C) 15.2 +1.0°C 14.2 Mean Minimum (°C) 4.9 +1.0°C 3.9 Mean Temp (°C) 10.0 +0.9°C 9.1 Grass Frosts (<= -1.0°C) 6 4.3 less 10.3 Air Frosts (0.0°C) 0 3.8 less 3.8 Sunshine hours 179.7 98% 183.7 Sunshine hours – lowest 129.2 Sunshine hours – highest 235.0 Sunshine hours total – 2018 1572.3 99% 1583 Rainfall (mm) 59.6 96% 62.1 Rainfall (mm) – lowest 4.6 Rainfall (mm) – highest 172.1 Rainfall total (mm) -2018 623.4 146% 427.8 Evapotranspiration – mm 47.9 98% 48.9 Windrun (km) 188.6 80% 234.7 Mean soil temp – 10cm 7.9 +1.4°C 6.5 Mean soil temp – 30cm 9.8 +1.3°C 8.5

Period of LTA

August 2017

(1996-2017) (1996-2017)

39.2 51.0

(1996-2017) 43.5 (1996-2017) 71.8 (1986-2017) 15.5 (1986-2017) 5.2 (1986-2017) 10.3 (1986-2017) 7 (1986-2017) 3 (1986-2017) 184.9 1941 2011 (1986-2017) 1608.2 (1986-2017) 65.8 1969 1990 (1986-2017) 471.2 (1996-2017) 55.8 (1996-2017) 215.0 (1986-2017) 8.8 (1986-2017) 9.8

¹GDD’s Max/Min are calculated from absolute daily maximum and minimum temperatures ²GDD’s Mean are calculated from average hourly temperatures Temperature August’s mean temperature of 10.0°C was 0.9°C above the long-term average (LTA) (1986-2017). August 2018 is now the eighth warmest August on record in Blenheim for the 87 years 1932 to 2018. The warmest on record is August 2009 with

a mean temperature of 10.85°C. Of the 19 years 2000 to 2018, fifteen of those years have recorded warmer mean temperatures than in the 78 year period 1932 to 1999. The mean temperature for August 1932-1999 = 8.4°C. The mean temperature for August 2000-2018 = 9.4°C. Frosts There were no air frosts and six ground frosts in August 2018, well below the LTA. The coldest air minimum temperature was +1.2°C recorded on 19th August, with a ground minimum of -2.3°C. These minimum temperatures were markedly warmer than in August 2017 and August 2016.

August 2017 coldest air minimum was -1.3°C and a ground minimum of -5.0°C. August 2016 coldest air minimum was -2.1°C and a ground minimum of -5.1°C. Soil Temperatures As was the case in August 2017, soil temperatures were again well above average in August 2018 as a consequence of the warm air temperature and mild frosts.

10 cm mean soil temperature = 7.9°C; 1.4°C above average 20 cm mean soil temperature = 9.1°C; 1.4°C above average 30 cm mean soil temperature = 9.8°C; 1.3°C above average

Table 2: Weekly weather data during August 2018

Mean Max

(°C) 1st - 7th 15.2 8th - 14th 15.6 15th - 21st 14.3 22nd - 28th 15.9 29th – 31st (3 days) 14.3 1st – 31st August 2018 15.16

(+1.0) August LTA (1986 – 2017) 14.2 LTA – Long Term Average 6 / Winepress September 2018

Mean Min Mean Ground (°C) (°C) Deviation Frosts 6.1 10.6 (+1.5) 0 5.2 10.4 (+1.3) 3 4.8 9.6 (+0.5) 1 3.3 9.6 (+0.5) 2 5.6 10.0 (+0.9) 0 4.92 10.04 (+0.9) 6 (+1.0) (4.3 less)

Air Frosts 0 0 0 0 0 0 (3.8 less)

Rainfall (mm) 19.4 9.4 22.8 2.0 6.0 59.6 (96%)

Sunshine (hours) 31.5 39.5 39.5 58.1 11.1 179.7 (98%)

3.9

3.8

62.1

183.7

9.1

10.3

100 cm mean soil temperature = 10.6°C; 0.6°C above average Sunshine August 2018 recorded 179.7 hours sunshine, 98% of the LTA. Total sunshine hours for the eight months January to August 2018 are 1572.3, or 99% of the LTA. Rainfall August 2018 recorded 59.6 mm rain, 96% of the LTA. Thirteen days during August recorded rainfall. The highest 24-hour total was 17.6 mm recorded on Monday 20 August. Total rainfall for the eight months January to August 2018 is 623.4 mm or 146% of the LTA of 427.8 mm.

Wind Average daily wind run for August 2018 was 188.6 km, with an average wind speed of 7.9 km/hr. The LTA wind-run for August is 234.7 km (1996-2017); i.e.

August 2018 was much calmer than average.

Winter 2018 Table 3 summarises the main weather parameters over the three winter months of June, July and August for the five years 2014 to 2018 compared to the LTA. Both July and August 2018 recorded mean air temperatures well above average (data not shown in Table 3).

As a consequence the mean winter air temperature was of 9.3°C was 0.7°C warmer than the LTA. Warmest winter temperatures on record for Blenheim 2013 – 9.59°C 2002 – 9.43°C 2018 – 9.27°C 2005 – 9.27°C 2000 – 9.08°C The winter of 2018 is now the third

equal warmest on record. The seven warmest winters on record for Blenheim, for the 88 years 1932 to 2018, have all occurred since the year 2000. As has been stated in Met Report on many previous occasions, Blenheim winters are now far warmer than they used to be.

The average 30 cm soil temperature for winter 2018 of 9.0°C was 1.1°C above average. One of the reasons for the soil temperature being warmer than average in 2018 was that the ground frosts over winter 2018 were less severe. Although 36 ground frosts for winter 2018 was close to the LTA, the average ground frost temperature was not as cold as in the previous four years.

Blenheim recorded rainfall on 33 out of 92 days during winter. Given the fact that there was also a lot of surface water lying in hollows, you would probably expect to see that Blenheim’s winter rainfall was well above average.

However, surprisingly that was not the case. Total rainfall for the three winter months was slightly below average. This was largely due to the fact that June 2018 only recorded 59% of its average rainfall.

July rainfall was slightly above average and August rainfall right on average.

Prospects for the 2018-19 growing season You may well be wondering what weather is in store for the 2018-19 season, and what effect this will have on grapevine phenology, given the very warm season that Marlborough experienced in 2017-18 and the fact that the first half of the season (Sep-Dec 2017) was dry, followed by a wet second half (Jan-April 2018). Very early indications would suggest that budburst in 2018 is going to be earlier than normal. Figure 1 is a picture taken on Friday 31 August 2018. It shows spur pruned Chardonnay in central Rapaura with some buds that were just at the point of budburst.

Most of the buds in the block were at E-L growth stage ‘Woolly Bud’. On 5 September 2017 the same block was still at E-L growth stage ‘Dormancy’ with no sign of bud movement. At the end of August 2018 this block would appear to be at least 10 days ahead of 2017. Normally we would expect that warmer air and soil temperatures and higher soil moisture in the weeks leading up to budburst would give rise to an earlier budburst, however that is not the case in 2018. The August 2018 mean air temperature, total growing degree days and soil temperatures were slightly lower than in 2017 and soil moisture was comparable in both years. So there doesn’t appear to be an immediate answer from the weather data as to why this Chardonnay block is experiencing an earlier budburst in 2018.

Figure 1: Spur pruned Chardonnay in Central Rapaura on 31 August 2018

Rob Agnew Plant & Food Research / Marlborough Research Centre

Table 3: Summary of winter weather parameters for Blenheim for the five years 2014 to 2018 compared to the long-term average (LTA) June, July, August Mean air temp (°C) Mean 30 cm soil temp (°C) Number of ground frosts Mean ground frost temp (°C) Total rainfall Total sunshine Average daily wind-run (km)

LTA 8.6 7.9 37.4 NA 191.0 497.7 220.3

2014 9.0 8.7 31 -2.8 117.9 486.9 214.7

2015 8.6 7.9 41 -3.1 172.0 560.4 240.8

2016 9.0 8.6 32 -2.8 150.4 537.5 229.6

2017 9.0 9.5 30 -3.0 146.6 504.6 195.1

2018 9.3 9.0 36 -2.1 170.6 504.8 207.9 Winepress September 2018 / 7

Some wine in your sails BRANCOTT ESTATE and Emirates Team New Zealand have announced a partnership for the 36th America’s Cup, with Brancott Estate signing a three-year agreement to be the official wine supplier to the team until the end of the final race in 2021. “As a brand who looks to do things differently and embraces forward thinking, we see a strong link between ourselves and Emirates Team New Zealand,” says Patrick Materman, Brancott Estate’s chief winemaker. Emirates Team

Blair Tuke and Kevin Shoebridge learn to vine wrap on a Marlborough vineyard

New Zealand chief executive Kevin Shoebridge, says the team is delighted to have Brancott Estate onboard as an exclusive supplier. “We will be welcoming guests from around the world to New Zealand in 2021 and Brancott Estate will be right alongside

us rolling out the welcome mat, putting on world renowned Kiwi hospitality, and sharing the finest taste of New Zealand with them all as we utilise their support and strive to defend the America’s Cup.”

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WINE MARLBOROUGH IS OWNED BY THE MARLBOROUGH WINEGROWERS ASSOCIATION. The board is made up of five grower and five winery representatives.

This year, two grower and four winery seats are up for election.

YOUR VOTE IS IMPORTANT.

THE 2018

MARLBOROUGH WINEGROWERS ELECTION VOTING OPENS 14 SEPTEMBER HOW IT WORKS: All company representatives will receive an email from Wine Marlborough on Friday 14 September with candidate information and voting details.

Voting will be completed online and will be very quick and simple.

VOTING CLOSES 12 NOON, MONDAY 1 OCTOBER For more information visit www.wine-marlborough.co.nz/news

Winepress September 2018 / 9 Questions? Contact Marcus or Harriet at Wine Marlborough. Phone 03 577 9299 or email harriet@wine-marlborough.co.nz

Stellar Sauvignon Sauvignon Blanc is the star of NZW’s Annual Report Photo by Richard Briggs

MARLBOROUGH SAUVIGNON Blanc has driven New Zealand’s wine industry to new heights, says Wine Marlborough’s general manager Marcus Pickens. “It has been our weapon of mass success.”

The New Zealand Winegrowers (NZW) Annual Report shows wine exports of $1.7 billion last year, with more than $521 million of that into the US. Sauvignon Blanc exports made up 220m litres of the 255m litres exported, and most of it is from Marlborough.

Marcus says Marlborough Sauvignon Blanc’s continued growth into export markets has a halo effect on all New Zealand’s wine regions and varieties. “It has driven the industry to new heights and opened the door wider for other varietals and other regions to enter the wine scene too.”

New Zealand Winegrowers chair John Clarke says this 2.5% increase, up from $1.66b in 2017, comes despite export growth having been muted over the past year, due to supply constraints. “In the coming year we predict export growth will continue to be muted, given that the 2018 vintage was smaller than we had hoped.”

John noted exporters were watching with concern the growing uncertainty around international trade, particularly in relation to Brexit. “The UK is the second biggest export market for New Zealand wine, with $386 10 / Winepress September 2018

million in exports, and wineries will be watching closely over the next nine months to gauge the possible effects of Brexit on international trade.”

The annual report uses 2017 Vineyard Register data to project a total of 37,969 hectares of producing area nationwide this year, of which 26,007ha - 68% - is in Marlborough.

The region’s vineyard area has increased by 763ha since last year’s report, and by more than 3,000ha in the past five years. However, the number of grape growers has dropped from 519 to 510 in the past year, continuing a trend of consolidation in Marlborough, which had 581 growers in 2014.

Marcus says that is something he has forecast for a few years, “and we are starting to see a real pick up now”.

Like many New Zealand industries, baby boomers are slowly exiting business, he says. “While somewhat unavoidable, it could be quite a period of change for the industry and there will be a shift in industry control towards wine companies over time.”

The current grower share of grape volume from Vintage 2018 will be approximately 52-53%, compared to the winery controlled share of 47-48%, says Marcus. “I think this is set to alter quite significantly in the years to come, depending on the total area growth over time and where those grapes go

in.” Future Overseas Investment Office rules on foreign ownership, and in particular the ability of international businesses to lease vineyards, will also play a role, he says.

While the $1.7b of exports has the wine industry tracking towards NZW’s export aspirations of $2b by 2020, Wine Marlborough’s ambitions are for increased returns to the industry and participants. “There are many measures of greatness - quality is an obvious one, but also there is how we care for our people and growing future leaders, environment, our wine, styles, quality of wine, price, our visitor experience, communications with our members/consumers and innovation,” Marcus says. “Our goal for Marlborough becoming the greatest wine region in the world is a real one and we are putting plans in place to make this happen.”

Tourism Touted According to the Annual Report, wine tourism is surging in New Zealand, with 27% of international visitors including a winery in their itinerary. Touring New Zealand’s wineries and vineyards has become a huge drawcard for visitors, with 279 wineries offering wine tourism experiences .

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Ward 87 hectares

Tuamarina 51 hectares

Rapaura 9.4 hectares

Grovetown 8 hectares

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Wairau Valley 220 hectares

Rapaura 16 hectares

Grovetown 9.5 hectares

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Winepress September 2018 / 11

Climate Change(d) NZWRC announces climate change research programme CLIMATE CHANGE conversations have changed over the past 10 years, from speculation over what it might look like, to ramifications of what it does look like, says New Zealand Winegrowers Research Centre (NZWRC) development manager Tracy Benge.

“The last two vintages would suggest that the future may already be here, and that our grape growing climate has already changed,” she told delegates at last month’s Bragato Conference in Wellington.

“Unpredictable weather patterns with increased variability, especially rainfall and extreme events, seem to be the new norm.”

The research centre is developing a climate change research programme to better understand the impacts of climate change, and to develop adaptation and mitigation tools with which to respond, she said. “What can we expect in the next 10 years, the next 50 years? Will these trends continue, and to what extent? It is at the core of our longevity and sustainability as an industry.”

The programme will look at what climate change could mean for New Zealand’s terroir, and for the expression of terroir in its wines.

“Those challenges were evident in the 2018 growing season”, Tracy said. According to VineFacts, it was the hottest or second hottest season on record in 28 years across six winegrowing regions. Otago had unprecedented heat waves, then three months of above average rainfall.

Meanwhile, Marlborough experienced the hottest season since grapes were planted in 1973, combined with the 12 / Winepress September 2018

wettest February on record, including three extropical cyclones.

To understand how each region will be impacted by climate change, the research programme will be broken into three Tracy Benge phases. The first, in conjunction with NIWA, will model climate change scenarios and predictions for New Zealand’s wine regions, beginning with the Wairarapa, Hawke’s Bay, Marlborough and Central Otago.

The second phase will analyse the impact of those predictions on various aspects of viticulture, winemaking and production. “For example the effect on phenology, metabolites, pest and disease pressure, and soil and vine health”, said Tracy. The third phase will develop a toolbox of adaptation and mitigation techniques, ranging from tactical - short-term- solutions - to strategic - medium to long-term solutions.

There are opportunities to leverage other climate change programmes in New Zealand and abroad, and to form collaborations with other research organisations, she said. “For example, a current climate change research project in Canada is using molecular analysis to identify optimal harvest markers based on climate change predictions.”

The potential learnings are not limited to viticulture, with other industries, such as coffee growers in Latin America, heavily invested in

climate change research. “Closer to home, we can learn a lot from climate change research in Australia”, she said, referencing the work of fellow Bragato climate change speakers Mark Krstic and Paul Petrie, from the Australian Wine Research Institute. “We are also excited to be involved in a new venture between France and New Zealand to establish an international virtual laboratory on climate change.” As part of that partnership the research centre plans to host French climatologist Dr Cyril Tissot in October, and to hold a seminar in Blenheim during his visit.

Tracy says climate change was a hot topic at this year’s Bragato conference, both in the main session and workshop dedicated to it, and from other speakers throughout the conference. “The feedback has been fantastic - with everyone from researchers and members to government and CRI representatives wanting to talk about it,” she says.

“It’s so relevant right now, and with the new RRI (Regional Research Institute) funding from MBIE (Ministry of Business, Innovation and Employment) the timing is perfect.”

Winepress September 2018 / 13

Forgotten Corners Vineyard drains, banks and boundaries could boost Marlborough’s biodiversity SOPHIE PREECE Pernod Ricard’s Kaituna wetland. Photo Jim Tannock

THOUSANDS OF “forgotten corners” in Marlborough vineyards could be planted with native species, enriching the region’s biodiversity.

That might require a change in mindset for growers who like their rows straight and their fence lines sprayed, says Marlborough District Council environmental scientist Matt Oliver. But it would help mitigate the monoculture of Marlborough, he adds.

“We have imposed our will on nature across the Wairau and Awatere Plains.

The very least you can do is give up a bit of control in these little pockets of land.”

He describes forgotten corners as “the annoying space that every vineyard manager has in their vineyard, whether it’s a funny shaped piece that is not big enough for vines or a few sheep, or a drain that you have to spray twice a year”.

Planting those areas in native grasses, flax and kowhai would cost a few hundred dollars. They will require a bit of weeding initially but this could be done in the time operators would

14 / Winepress September 2018

have otherwise have spent backing the tractor in to spray, he says. “In a few years’ time you might have tui in the kowhai and giant kokopu in the drain. You’ll find you’ve saved a bit of money and done something good. It might even make a good photo for your marketing.”

MDC biodiversity coordinator Mike Aviss, who runs the Significant Natural Areas project, as well as Tui to Town, says the plains have lost 99% of their natural cover since Europeans settled here. “All the drainable wetlands have virtually been drained, along with the kahikatea and swamp forest. This was once a huge wetland system.”

With every change in land use there’s loss of native land cover, he says. That is certainly true of vineyard conversions, which typically run in straight lines, putting creeks and trees at risk. “It really depends on how focussed the developer is on wanting to get the most out of the land,” says Mike. “Whether they are driven by converting every inch to grapes, or see

themselves as part of the landscape, and can see the value in keeping areas of natural habitat.”

Some companies already have biodiversity targets that include small pockets of new plantings (see sidebox) or large expanses of restored natives, including Pernod Ricard’s Kaituna wetland, Wither Hills’ nationally significant Rarangi wetland, and Spy Valley’s Hillocks Rd restoration. “There are some pretty neat forgotten corners out there,” says Matt. “But there are so many more to develop.”

Forgotten corners is not a council policy, but the Marlborough Landscape Group is to look at the concept and consider allocating funding to assist landowners. In the meantime Matt and Mike hope vineyard owners will spring the $2.50 for a native grass or $3.50 for a kowhai, and do their bit for biodiversity.

Winepress is keen to showcase some Forgotten Corners, whether they’re modest or vast. If you have one, please email sophie@sophiepreece.co.nz

Hop Spot Growing diversity in Marlborough vineyards, one native grove at a time SOPHIE PREECE

When Nic Dann drives around Marlborough, she sees corners of grass not rows of vines. If it’s a Pernod Ricard Winemakers block, she will then cook up a planting scheme that works for the vineyard and tui alike.

The company’s sustainability business partner wants to help build a “corridor” between the Northbank forest and the Wairau Plain, to create habitats for native birdlife and insects amid the monoculture of grapes. “It’s about trying to get some spots around Rapaura Rd to create a link,” she says. “It’s really intensive viticulture through this strip.”

Doing so means working in with the company’s vineyard operations manager Lesley Boon, to make sure plantings complement the vineyard, rather than complicate it. Lesley has a degree in Environmental Science, so is generally easily convinced. If the pockets of land are to the north of the vineyard, they choose species that won’t grow too high and shade the canopy. If they’re on a headland, they choose plants that grow up not out, so that turning tractors don’t get tangled.

Pernod Ricard has made a good start, with 10 year’s work restoring and replanting the 9-hectare Kaituna Wetland, along with new plantings on vineyards. The company planted 1900 plants at its Stoneleigh site in 2009, creating what is now a lush, tall block of native bush, bustling with birds and insects. The planting was done in conjunction with the Marlborough District Council’s Tui to Town project, which is working towards restoring native habitats in areas of Marlborough with little native cover left.

Tui to Town also helped with the plantings at the Brancott Estate Cellar Door and Restaurant around a decade ago, and the flaxes and grasses flourished, with walls of dark green now snaking up the hillside.

Other areas are too small to warrant Tui to Town partnership, like the pocket of Squires Vineyard Nic planted last month with Pernod Ricard’s landscape gardener Bridget Kenny. The 167 square metre headland space is now planted with 220 native plants, helping break the monotony of

Mike Aviss, Lesley Boon and Nic Dann at the large native grove on Pernod Ricard’s Stoneleigh site.

vines, improve soil health and provide habitat. Because it is just 100 metres from the Hunter’s cellar door and its established native garden, Nic sees the grove as being part of a future “corridor” for native birds. “It’s about having hopping spots across our vineyards.”

Pernod RicardWinemakers has a specific budget for amenity plantings, which doesn’t always mean native pockets. Lesley’s favourite biodiversity initiative is the wild flower project at the company’s Triplebank Vineyards, which means less mowing, more biodiversity and a much prettier frame for the rows, she says. “Viticulture is a monoculture, so you try and put back wherever you can.”

“It’s about having hopping spots across our vineyards.”

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Winepress September 2018 / 15

Over Clover New Research Centre explores virus and vector hosts in vineyards SOPHIE PREECE

VINEYARD BIODIVERSITY is under the spotlight in a new research project looking at potential host plants for grapevine leafroll-associated virus 3 and its insect vectors, mealybugs.

The Pathogen Reservoirs Project will look at clover and other plants that may act as a possible host for that virus and other plant pathogens. The project will also evaluate the time for leafroll virus to be lost from virus-infected mealybugs fed on alternative host plants, says New Zealand Winegrowers Research Centre (NZWRC) research programme manager, Will Kerner.

The project - one of the first commissioned by the new regional research institute - will see Plant & Food Research scientists Vaughn Bell, Karmun Chooi, Arnaud Blouin, Mano Sandanayaka, and UC Berkeley Scholar Cecilia Prator, explore clover species as a potential host for leafroll virus. Cecilia’s work investigates the molecular changes that occur in leafroll virus infected plants as well as where in the insect the virus resides.

Will says the project will also look at how long it takes mealybugs to achieve “virus loss” by feeding in a patch of white clover over time, for example, until it is no longer viruliferous (carrying the leafroll virus).

Other ground cover, amenity and native plant species will also be assessed to determine whether they are potential hosts for leafroll virus and a wide range of pathogens that

16 / Winepress September 2018

Longtailed mealybug on the underside of a grapevine leaf

may or may not have an influence on grapevines. And if any of these other plants are found to be a host for the virus or the mealybug vectors, the researchers will look at the potential implications of these interactions and what it might mean for future vineyard management.

Cecilia’s previous work in the United States found that Nicotiana benthamiana, a close relative of the tobacco plant, can harbour leafroll

“What happens if clover can harbour the virus, or native plantings situated in and around our vineyards?”

Will Kerner virus, the first non-Vitis species known do so. “What happens if clover can harbour the virus, or native plantings situated in and around our vineyards?”

Will asks. “We need to know before we start to recommend people go out and plant clover and native species.”

The Red Blotch virus in California, which is spread by the three cornered alfalfa tree hopper, is an example of the potential issues when alternative host plants are either within or near productive blocks. Research has indicated that the cover crop of vetch is a home for that insect vector, potentially exacerbating the industry’s problem, says Will. “It seems that these cover crops have given it a home to reside in, and when conditions are right, it may then move across to productive crops. Pending greater understanding, scientists and consultants in Napa are currently recommending that growers resist planting this cover crop.”

The Pathogens Reservoir work has emerged from findings in the Vineyard Ecosystems programme, in which Vaughn and colleagues confirmed long-held views that mealybugs will colonise numerous clover species/ cultivars, in both the Contemporary and Future study blocks. Will says one of the Ecosystem programme’s “overarching goals” is developing new management practices that reduce synthetic chemical use. “Assuming clover and other plants are found to be unlikely reservoirs for pathogens affecting grapevines, the addition of clover could offer the sector an environmentally and economically sustainable way of reducing the risk of mealybugs spreading leafroll virus.”

Will Kerner - research programme manager With a background in grape growing and wine research, Will Kerner hopes he will “bridge the gap” between science and practice in his new role at the New Zealand Winegrowers Research Centre.

Will is one of two research programme managers for the new research centre (NZWRC), which has taken on the research portfolio of New Zealand Winegrowers, including the Vineyards Ecosystems programme. It is also commissioning new research, such as the Pinot Noir Programme, a new project on climate change and the Pathogens Reservoir work, despite not having bricks and mortar on the ground in Marlborough yet.

Will says being “lean and mean” allows the centre to contract the best people for the best projects, by assessing proposals from partners, including Lincoln University, Plant & Food Research, and the University of Auckland. “The idea is not to redo but to complement what capabilities have been developed at each of these institutes.”

Will grew up in Los Angeles, but his parents bought bare land in Marlborough in the mid-1990s, at the confluence of the Waihopai and the Wairau Rivers. “We came on a vacation in 1993 and my dad and I did the Routeburn Track and loved that we didn’t have to filter our water, but could drink straight from the stream.”

When he finished his undergraduate degree in Philosophy at the University of Colorado in 2006, Will worked on the family vineyard in Marlborough, further whetting his appetite for the wine industry. He went on to do overseas vintages until 2011, when he undertook a diploma in viticulture and oenology at Goldie Estate on Waiheke Island. That was followed by his Master’s degree, analysing the chemical differences in wines from organic and conventional systems in Marlborough. Will moved to Napa in July 2015, only to return to Marlborough in February this year and join the NZWRC. He is pleased to have a place in the growth of wine research in New Zealand, including the Vineyard Ecosystems programme, a seven-year initiative co-funded

by New Zealand Winegrowers and the Ministry of Business, Innovation and Employment (MBIE).

Vineyard Ecosystems compares ‘contemporary’ and ‘future’ systems, where the former refers to sites with conventional chemical inputs and the latter with low inputs, so overlaps Will’s own research Will Kerner. Photo by Jim Tannock topic.

The programme aims to create a “wide-scoped multivariate and incredibly complex model, so as to find relationships previously unknown,” he says. “In a traditional project, researchers would isolate variables and narrow it down. But we are building the model and seeing patterns emerge.”

The project, now in its fourth year, will offer a wealth of information to the wine industry, to inform future vineyard practices and research, he adds. “People say, ‘what are we going to get out of Vineyard Ecosystems?’ But at the same time, people want to minimise chemicals and they want biodiversity. Unless you look at a big project like this over a long period of time and get stronger numbers with patterns, you are unable to minimise chemicals and increase biodiversity in a prudent and well-informed manner.”

As an example, the NZWRCs has taken on the Pathogen Reservoirs Project, following findings by Plant & Food researcher Vaughn Bell in his Vineyard Ecosystems work (see p16). “That’s what is quite cool about the Ecosystems programme,” says Will. “There are certain parts of it that can open up doors to future areas of research.”

Winepress September 2018 / 17

Water hearings An update on the Proposed Marlborough Environment Plan VANCE KERSLAKE

BACK IN January, I described the year ahead as a proverbial game of two halves. The first half of the year focused on labour shortages, as we fought to ensure Marlborough got a fair go from government for the winter pruning season.

Now it’s time to prioritise protecting your access to water. Water allocation and use is a key topic in the Marlborough District Council’s (MDC) Proposed Marlborough Environment Plan (PMEP), which sets out what you can do on your land, how it can be developed, and how resources such as water are managed. The PMEP will replace all the existing Resource Management Act (RMA) plans for Marlborough.

Wine Marlborough wants to ensure that the economic and social impact of any water policy is considered alongside environmental protections. Wine Marlborough wants the plan to strike a balance between providing the necessary environmental protections, while allowing Marlborough’s wine industry to continue to thrive and grow. We will be presenting evidence at the hearings in February 2019 and coordinating with other like-minded organisations that have similar perspectives on the plan.

If it feels like we have been talking about this for a while you are right.

The water hearing originally scheduled for July has moved to November, then December and now February.

The PMEP essentially proposes the status quo for surface water and Wine Marlborough supported this in 18 / Winepress September 2018

our submission.

However, some submitters, such as Department of Conservation and Fish & Game want the minimum flow levels on rivers increased. This would significantly impact irrigation reliability. Wine Marlborough commissioned a report investigating the potential effect of raising the minimum flow levels on the Wairau and Awatere rivers from WSP Opus. Abstraction from the Wairau is already restricted in dry years (remember the drought in 2014-15?) and increasing the minimum flow level would increase the number of times, and the length of time, without access to water.

The Awatere has not dropped below the minimum flow trigger level, but if the minimum flow was increased, the report shows that in dry years the water would be switched off. Wine Marlborough has The AgriBusiness Group preparing a report on the potential economic impact that we will present at the hearings. The hearings panel needs to understand the potential impact of any changes on your business, our industry and the whole Marlborough community.

Changes are also in the pipeline for ground water. The National Policy Statement (NPS) for Freshwater Management requires councils to implement minimum water levels on aquifers. Councils are required to implement the Freshwater NPS as soon as they can, but no later than December 31, 2025. Council needs to set a minimum water level to ensure

that the cumulative adverse effects on the environment from the abstraction of water from the aquifer are managed.

Wine Marlborough understands the MDC has no choice but to propose minimum levels for all aquifers. We believe these should be set based on good quality data and robust science.

Council should take the option available to defer setting aquifer water levels at this time and put in place the necessary science before the 2025 deadline.

The third part of the equation is IrriCalc – the model council uses to determine how much water you can take and, just as importantly, how much water you can apply per month. In some situations, IrriCalc is allocating too much water early in the growing season and too little later.

Council have been open to changing the monthly allocation if you have soil maps, soil moisture data and an expert to argue your case. Wine Marlborough thinks robust property specific data should automatically take precedence over a generic model such as IrriCalc.

We are also working with council to improve the IrriCalc model so that it produces the outputs you expect, without needing to go to the time and expense of submitting property specific data, assuming you even have it.

The water allocation and use hearings are scheduled for February 2019 and we will keep members updated as things progress.

RSE Conference The Recognised Seasonal Employer scheme has a secure future VANCE KERSLAKE

“RSE IS here to stay”, was the take home message from last month’s Recognised Seasonal Employer (RSE) Conference in Tauranga. However, like anything worth having, ongoing work is required to keep the scheme going from strength to strength.

The previous Labour government introduced the RSE scheme, Minister of Immigration Iain LeesGalloway was quick to point out.

The Government understands and appreciates the importance of the scheme for industry and the benefits it provides to our Pacific neighbours.

The scheme, which is only available to horticulture and viticulture, is the envy of other industries - dairy, forestry or aged care would love to have something similar.

Five expectations (and an unspoken sixth) were set by the minister for employers to deliver on: 1. Do more to employ Kiwis.

Minister of Social Development, Carmel Sepuloni and Minister of Immigration Iain Lees-Galloway both acknowledged that with low unemployment it’s hard to employ Kiwis, and that employers already work hard on this. But, in return for the privilege of the RSE scheme, they expect us to do more.

2. Improve pay and conditions.

Industry is making profits, and government ministers expect those profits to be shared with workers through increases in pay and improved conditions.

3. Invest in accommodation.

Ministers want to see RSE workers housed in high quality accommodation, and they don’t want to see industry competing with Kiwis for affordable housing.

4. Comply with employment and health and safety standards. Iain Lees-Galloway acknowledged that “RSE employers do far better than non-RSE”. However, they want industry to take more responsibility for supply chains end-to-end. Your business may be compliant, but working with non-compliant sub-contractors, for example, is not acceptable.

As Dave Courtney, chief grower and alliances officer at Zespri, said, we are judged by our lowest performers.

5. Share the successes and lessons of RSE with other industries.

Construction, aged care, forestry, and other industries are experiencing labour shortages.

Share with them the lessons you have learned about what makes for a successful scheme.

Another expectation mentioned several times by ministers and senior officials from the Ministry of Business, Innovation and Employment (MBIE), was around increasing worker representation and greater involvement from unions. There is a perception, rightly or wrongly, that workers are discouraged from joining unions. Mike Chapman, the chief executive of Horticulture New Zealand, put it bluntly in his opening address: there has been a change in government and not everyone seems to have picked up on this fact. The new government has different expectations and horticulture and viticulture must respond to ensure we continue to receive the privilege of having the RSE scheme.

It wasn’t all way one traffic with ministers. As well as laying down their

expectations, they also spelled out what they would deliver for employers: • RSE Operational Review. This is already underway, and is an opportunity to streamline existing processes and improve the bureaucracy of the scheme.

• RSE Policy Review. A 2019 review can address some of the bigger issues with the scheme that might require changes in policy, new immigration rules or new legislation.

• Cap increases and certainty. Iain Lees-Galloway promised to consider cap increases and wants to ensure there is certainty with the scheme.

Remember his message, “RSE is here to stay”.

• Being more responsive to acute labour shortages. There was acknowledgement that government was too slow to respond and too bureaucratic when acute labour shortages occurred.

• Returns to our Pacific partners.

The government’s Pacific Reset is a focus on partnership with Pacific nations and the RSE scheme plays an important part.

A lot of ground was covered over the two days of the conference and presentations will be available on the Horticulture New Zealand website.

Overall, the news at the conference was encouraging for viticulture, but we also have some work to do.

Vance Kerslake is advocacy manager at Wine Marlborough

Winepress September August / 19

Research Buddies Research Centre signs MoU with universities NEW ZEALAND Winegrowers Research Centre (NZWRC) has signed a Memorandum of Understanding (MoU) with the University of Auckland and Lincoln University. The agreement sets the framework for future collaboration, with the joint objective of working together to support the New Zealand wine industry.

NZWRC chief executive MJ Loza says the research centre looks forward to the collaboration, and “the opportunity to support education and engage the next generation of New Zealand researchers with the New Zealand wine industry, through the provision of learning, educational support and opportunities”.

The University of Auckland views the MoU as an opportunity to build on a long history of cooperation and association with New Zealand Winegrowers, says Dean of Science Professor John Hosking. “I am delighted we have this opportunity to extend and deepen our relationship with New Zealand Winegrowers, including developments with the NZWRC,” he says. “We share a goal of excellent science and research to significantly contribute to the growth of this important export industry and working more closely together is the best way to realise that goal.”

Lincoln University’s Head of Wine, Food and Molecular Sciences

MJ Loza

Department, Dr Roland Harrison, says the research centre’s establishment recognises the increasing importance of wine as a major export commodity for the nation. “We are keen to ensure that Lincoln’s long-standing research expertise in the field helps all parties involved deliver innovative research and education solutions to benefit the whole sector.”

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Victory Lane Grove Mill Winemaker wins national competitition MARLBOROUGH TOOK the two top spots at last month’s Tonnellerie de Mercurey New Zealand Young Winemaker of the Year competition, with Grove Mill’s Greg Lane winning the title. That’s testament to the strength of the region’s wine talent, says the brand winemaker for Foley Family Wines. “It’s the hub of the wine industry, so it’s pretty cool to see that both Marlborough representatives came out on top.”

Second place in the competition went to Cloudy Bay’s assistant winemaker Kelly Stuart, who was also runner up in the regional competition in July. She says there is a “huge knowledge pool amongst New Zealand’s young winemakers and the

other competitors made her and Greg work for their positions. “On the day Marlborough won, but it could have just as easily have gone to Hawke’s Bay.” Greg says the national competition was a tough day, with a full schedule that required “mental backflips” between modules, including a capex task, trouble shooting a problem wine, a 20 minute presentation on the potential for a New Zealand appellation system, and a wine judging module, in which the four contestants tasted 20 wines in 20 minutes, under wine show conditions. “It was a really rigorous way to taste and think about wine.”

He says it is a “thrill” to take

Greg Lane

the title. “It is a nice boost to the confidence in my own ability and what I can do.” It also comes with a healthy prize package, including a travel allowance, training grant sponsored by NZSVO, full registration to the 2019 Bragato Conference, a wine allowance and a fully funded trip to the Tonnellerie de Mercurey cooperage in Burgundy. Greg will also be a guest judge in an upcoming tasting for Cuisine Magazine.

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Winepress September 2018 / 21

Hang Time Kekerengu vines and wines shine on the big screen MILLENNIALS NEED to view wine in a new way, says the writer and director behind Hang Time, a “winefuelled” feature film set on a beautiful Kekerengu vineyard. “How do we make them see it not as something stuffy that their parents do?” Asks Casey Zilbert. “But to see it like I do. As this really exciting, dangerous adventure, and at the same time as a really beautiful piece of art work.”

She decided one way of doing that was to deliver a comedy of “booze and bros” in collaboration with the friends and family behind two wine companies - her parents Lynne and Chris Wilson on Sleepers Vineyard in Kekerengu, and the Waghorn family of Astrolabe, who buy the Wilsons’ Albarino, Pinot Noir and Sauvignon Blanc grapes.

Casey’s pitch was to sidestep traditional advertising, which she doesn’t believe works for the majority of Millennials, and instead present the brands “as a story that they can organically engage with”. It’s a business model that also allowed her to “jump the queue” to becoming a director, knowing that she’d have a long wait for support going through the normal channels, despite her growing reputation as a script writer. It also allowed her to marry her two passions - wine and film - in a place she reckons is paradise.

The two wine companies provided some seed funding, Marlborough provided stunning backdrops and wine, and her actors provided “creative athleticism, physically and mentally” over 11 full-noise days of filming. They worked for “producers gross” in lieu of fees, so that as well as travel, food, accommodation, and of course wine, they had a bigger seat at the creative

22 / Winepress September 2018

table and the promise of future riches, says Casey.

“This is a new model and Casey Zilbert on set was a way to guarantee our hard working cast and crew.

As soon as the film makes money - they make money.”

Despite the low budget and tight timeframes, the final product is Sleepers and Astrolabe wines feature regularly in the film comparable with a Hollywood blockbuster, says the young director, who has doors opening for her nationally and internationally.

The A modern take on wine storyline, inspired by suggests it is as real as it is ridiculous, Ernest Hemingway’s Fiesta; the Sun “proving once and for all that nothing Also Rises, albeit seen through a heals a broken heart like good wine, modern feminist lens, follows three good friends, and a damn good time”.

20-something male friends in the The dates of Hang Time’s 2019 aftermath of a cancelled wedding, Marlborough premiere have yet to spending a long weekend together on be set, but Sleepers vineyard already a vineyard with the wedding wine, has plans to create a specialty “Hang the runaway bride’s crazy uncle and a Time Brose” to celebrate its release, beautiful young woman. says Casey. “We are still in the early As well as reflecting the new development stages, but we are looking “lost generation” of Millennials, Hang to create something to pair with the Time is a celebration of the region’s film’s personality: fun, flirty, and wine, including the Temperanillo and deceptively complicated, with an ‘only Albarino grapes that Casey’s parents in Marlborough’ twist.” grow at Sleepers. The film’s promo clip

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Silver Secateurs A celebration of winter work Supporters waving the Kirabati flag. Photo Jim Tannock

The winner of last month’s Wine Marlborough Silver Secateurs competition had speed and finesse that delivered quality for this year’s pruning and for the plant’s future structure, says viticulturist Jeremy Hyland.

Finau Laga, a Recognised Seasonal Employer scheme (RSE) worker from Samoa, won both the Top Open Pruner and Top RSE Pruner awards, as well as the Allan Croker Memorial Award for highest quality and the John Bibby Memorial Award for overall champion of champions. “His understanding is not only of this year’s job at hand but also the structure in place for the year after and after that,” says Jeremy. “He has excellent foresight and understanding of pruning.”

Finau, 25, has worked five seasons for Thornhill Contracting, which won the Wine Marlborough Overall Contractor Award, based on the points gained throughout the competition.

Thornhill’s Alistair Mitchell says the company has been involved since the beginning, and the staff have always been eager to participate. “I think it’s fabulous,” he says of the event.

24 / Winepress September 2018

“Numbers were up this year and I am pleased to see other contractors are embracing it as we do.”

Jeremy, who has been involved in the Silver Secateurs since the event began in 1995, says a beautiful blue day drew crowds of spectators. “The paddock was full with vans and cars. It was huge and very enjoyable.”

This year’s event had nine categories, three finals, 15 awards and 390 entrants, of which 36 went on to compete in the finals. It also had nearly $10,000 worth of prizes given out, including cash and products. That’s a huge jump from the three awards the event began with, and recognises the specialised roles in vineyards, says Jeremy.

The 22 judges all commented on the overall standard of the pruning, he adds. “It’s always hard under a pressured situation when you are competing like that. Maintaining quality while putting that speed on is quite a tricky balance and they do it really well.”

The competition is an important part of the Marlborough wine calendar,

says Jeremy. “It’s a celebration of the hard work that everyone has put in out in the field in the winter months, and recognises the importance of the job.”

The October edition of Winepress will have a story on Finau and the Head of the Family Matua pruning gang.

Marlborough viticulturist and Silver Secateurs stalwart Allan Croker was remembered at this year’s competition, with the addition of the Allan Croker Memorial Award for highest quality pruning. Allan, who died earlier this year, was a long-time supporter and judge of the Silver Secateurs, says Jeremy Hyland. “That’s why we were very proud to present the award”. The John Bibby Trophy for overall champion was initiated in 2016, to mark the passing of the co-owner of Thornhill Horticultural Contracting, and to honour his support of RSE employees. The award was taken

by Thornhill’s Finau Laga in last month’s competition.

Marlborough Silver Secateurs 2018 Results Ace Contracting Novice Cutter 1st Place: Titi Siotalima (Thornhill Contracting) 2nd Place: James Iaput (Seasonal Solutions) 3rd Place: Paul Massing (Thornhill Contracting) 4th Place: Tony Apia (Thornhill Contracting) Vine Power Novice Wrapper 1st Place: Jomai Jacob (Vinepower) 2nd Place: Haenamoli Boeslavono (Vinepower) 3rd Place: Jeremie Jimmy (Focus Labour Solutions) Constellation Brands Novice Pruner 1st Place: Faalia Reupoamo (Thornhill Contracting) 2nd Place: Epati Tanuvasa (Thornhill Contracting) 3rd Place: Itinite Tierimo (Focus Labour Solutions) Turtle BoX Championship RSE Cutter Winner: Iosefo Kennar (Thornhill Contracting) Thornhill Contracting Championship Cutter 1st Place: Iosefo Kennar (Thornhill Contracting) 2nd Place: Safune Refiti Raeli (Thornhill Contracting) 3rd Place: Barry Hava (Focus Labour Solutions) Eco Trellis Championship Vine Stripper 1st Place: Aneterea Palate (Thornhill Contracting) 2nd Place: Aukuso Loli (Thornhill Contracting) 3rd Place: Fuifui Faavae (Thornhill Contracting) Seasonal Solutions Championship Wrapper 1st Place: Ryan Karly (Focus Labour Solutions) 2nd Place: Valulua Filo Sao (Thornhill Contracting) 3rd Place: Stephanie Sawia (Vinepower Focus Labour Solutions Championship Female Pruner 1st Place: Jianmin Wu (E & E Tradinhg) 2nd Place: Varunee (Hortus) WINEGROWER ADVERT Cameron 188W X 120H MM

3rd Place: Atungiaelotu Paletua (Vinepower) Turtle BoX Championship RSE Pruner Winner: Finau Laga (Thornhill Contracting) Fruitfed Championship Pruner 1st Place: Finau Laga Marlborough’s top pruner is (Thornhill Contracting) Finau Laga, 25, of Thornhill 2nd Place: Valulua Filo Sao (Thornhill Contracting) 3rd Place: Ryan Kaitip (Focus Labour Solutions Allan Croker Memorial Trophy for Overall Quality Winner: Finau Laga (Thornhill Contracting) Turtle BoX Championship RSE Team Winners: Head of the Family Matea (Thornhill Contracting) Pernod Ricard Championship Team 1st Place: Head of the Family Matua – Siaki Lelu, Salesa Lelu, Titi Siotulima (Thornhill Contracting) 2nd Place: Tanna Boys 2 - Palan Joe, James Iaput, Naupat Noanikam (Seasonal Solutions) 3rd Place: Delegats Number One - Arthur Nimaf, Jimmy David, John Sau (Seasonal Solutions) Wine Marlborough Overall Contractor: Winner: Thornhill Contracting John Bibby Memorial Trophy for Overall Champion of the Competition Winner: Finau Laga (Thornhill Contracting)

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Winepress September 2018 / 25

Sauvignon 2019 Q&A with Matt Kramer AMERICAN WINE critic Matt Kramer has been described as “one of the more insightful and entertaining wine writers around”. Certainly he kept audiences at the 2016 inaugural International Sauvignon Blanc Celebration entertained and elucidated. “You’ve taken a variety that is grown in practically every place but the moon, and you have created something nobody else has created,” he said. “What the hell do you want?

Mermaids?” He’ll be back with more at the Sauvignon 2019 in Marlborough in January. In the meantime, we got in touch to talk about Sauvignon.

What springs to mind when you think of Marlborough Sauvignon Blanc?

My instantaneous impression is freshness, crispness, vibrancy.

Marlborough Sauvignon Blancs are almost electric. Somehow there’s a sense of a powerful charge of flavour, layers and mouthwatering acidity that courses through the wine. Of course, the lesser versions don’t have these qualities. Happily, so many Marlborough Sauvignon Blancs do have these qualities that there’s more than enough examples for most people around the world to experience just what I’m describing.

Do you have a preferred sub-region and why?

I assume we’re talking about Marlborough here. If so, well, it’s still early days, as everyone surely knows.

Of course there are sub-regions in Marlborough such as Wairau Valley, Awatere Valley and a bunch of others that seem to get grouped together as Southern Valleys.

26 / Winepress September 2018

But I have to be honest here: Like most people, I’m still more focused on individual Matt Kramer at Sauvignon 2016. Photo by Richard Briggs producers than on the particular distinctions of submaintain your hard-earned reputation? regions. After all, that’s how the wines How do you fend off imitators and are still presented to us. Over time competitors? that surely will change. Once past the How do you both keep and power of a brand - which in the larger reinforce your original distinction market is a privilege available only to against the dulling abrasion of a relative few - how do you distinguish familiarity? Ask any high-achiever in yourself from your competitors? It’s the her or his mature phase: What haunts power of place. them is, “what have you done for me This is precisely what happened lately?” How do you keep people’s in Burgundy over centuries and is attention? only now beginning to happen in This is New Zealand’s challenge Champagne as small growers push with Sauvignon Blanc. It’s the up against the famous big brands, the challenge of maturity. For New grandes marques. What ammunition Zealand wine this is very new indeed, have they got, especially when considering how young New Zealand’s everyone is growing the same few fine wine industry really is. But for grapes? Particularity of place, of Marlborough it has now arrived. course. Somewhereness.

How Marlborough addresses this will require no little creativity and - this What (crystal ball gazing) is the may sound strange - an absolute faith outlook for New Zealand Sauvignon in the future. There are always a lot Blanc? of naysayers and tearer-downers out This sort of thing is always tricky. there. Ignore them.

What’s clear, I think, is that the What’s your best advice for the challenge of Marlborough Sauvignon country’s winemakers?

Blanc is what might be called the challenge of maturity. It’s very much like the arc of our individual careers. First you look around to see what you might be able to do well and also make a living at it. Obviously, with Marlborough that “career choice” was Sauvignon Blanc. Then you strive for recognition and reward. Here again, Marlborough has achieved that.

Finally, you’ve arrived and now you’re in your “mature phase.” How do you

This one is simple: Just keep doing what you’re doing! Really, everywhere in New Zealand the wines keep improving, becoming more refined, defined and distinctive. Viewed from the outside by one American, anyway, Kiwi wine producers seem to have achieved just the right proportions of swagger and modesty. You need both, of course.

Sauvignon 2019 Committee Q&A INTERNATIONAL SAUVIGNON Blanc Celebration (ISBC) 2019 chair Patrick Materman says the event, which runs from January 28 to 30 next year, will explore the depth and diversity of Sauvignon Blanc. The International tasting will bear a theme of ‘Mountain, River and Coast’, and the wines influenced by these geographical features. That theme will flow through to “the stunning culinary program”, he says.

What part of the programme is a highlight for you this year and why?

For 2019 we’ve built on the successful 2016 event, keeping the format quite similar, but tweaking

elements. The program has a theme each day across tastings and presentations - ‘Place’, Purity’ and ‘Pursuit’ and for me the highlight is how this all comes together to tell our story.

We have a great line-up of thought provoking speakers and an amazing list of global wine influencers coming to Marlborough, who we can share the experience with.

Patrick Materman at the inaugural ISBC. Photo Richard Briggs

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Winepress September 2018 / 27

Speak Up In the latest in a Winepress series on modern media, communications expert JASON HENRY gives some tips on what to do in the event of an emergency BAD NEWS is breaking… and you’re it, buddy.

The phone’s ringing, social media’s going haywire, and you’ve been handed the unenviable task of responding to the media on behalf of your business. How you respond to a potentially negative media story can often determine how big the story will become, and how impactful it could be on your business. Every situation is different, and sometimes you’ll be taken completely unawares, but now’s the time to think fast and act quickly.

Don’t wait for the headlines If you know there’s an issue that’s simmering, boiling or erupting within your business, deal with it fast and responsibly. You’ll have a much better story to tell if you’ve identified the problem, taken responsibility, and acted proactively and swiftly to fix it, rather than starting to address it only under duress of media scrutiny and public pressure. Yes – addressing the issue may cost money, but consider the cost to your business’s reputation if you don’t deal with it, and the time and cost impact if you’re forced to make changes or pay compensation down the track.

Create time Time is a precious commodity when it comes to a media crisis. Focus every minute you can grab to plan and prepare before your phone starts ringing. If it means bringing key people in to the office at the weekend or late at night before a story breaks, do it.

Likewise, if you’re caught unawares with a call from the media, don’t feel compelled to respond right then and there – you could be in the middle of 28 / Winepress September 2018

a meeting. Simply explain you’re busy at the moment but will call the reporter back shortly, ask what they’re wanting to find out so you can ensure you have the right information ready for them, and check what their deadline is, so you understand their time pressures.

This can buy you a small amount of time, so use it wisely to get prepared.

Knowledge is gold Now’s the time to get a full download of the facts of the issue, its impact, and potential consequences – not just from your perspective, but from the outside looking in. If there’s an affected party or interest group, what is their perspective and how can you address this? Consider what the

“Time is a precious commodity when it comes to a media crisis.”

Jason Henry public and your customers/suppliers will be likely to think about the issue, and what you need to do to ensure you retain their trust. To have credibility as a spokesperson, you need to be on top of every aspect of the issue from every angle, and know what measures are in place to address it, to confidently answer questions that could come from any direction.

Jason Henry. Photo by Richard Briggs

Get a plan in place Even if time is short, you need to plan for how you respond to the media, to social media, to customers, suppliers and, importantly, your staff. Pull a team of people together including relevant subject matter experts within the business to develop your key messages. These are the main takeaway messages that you want to ensure come through in anything you say. If the issue’s highly sensitive or involves litigation, run these past your lawyer and media advisor.

Keep your messaging simple and non-technical, using plain language and staying on-brand. With your key messages prepared, ask yourselves the tough questions that a reporter is likely to ask you, then practise and refine your responses to ensure they’re aligned with those key messages. This also gives you a chance to sensecheck your responses and to find out information for questions that you may not have considered earlier.

Brief your staff. Fully.

It’s not just you who’ll be in the firing line. Your staff will be impacted to varying degrees through their association with your business, and will be asked by friends and family about what’s happening. They’re frontline ambassadors for your company, so brief and reassure them as quickly as you can on the situation and the company’s response plan, and give them some key messages that they

can use in conversations with friends and family if they’re asked.

Even when staff may desperately want to respond to negative comments on social media forums, insist that it’s best for the company to respond as part of its own plan.

Even in regional New Zealand, attacks by social trolls get personal fast, and reactions by your staff to these risk misrepresenting your company and undoing all the great work you’ve done to deal with the situation.

PR isn’t two-dimensional Gone are the days when PR was simply dealing with the news media. News and rumours spread like wildfire on social media, and can grow out of context quickly. Have a key staff member monitoring social media pages, blog posts and online news forums, so you can stay briefed on the latest online chatter and can respond to questions that may emerge from this. Reporters are likely to also be monitoring these forums, and may discover new angles or commentators on your situation, so stay on top of what’s being said publicly about the situation and your business.

Be transparent The last thing you need is for a reporter to ‘smell a rat’ in the way you’re responding, and dig deeper for the real story – or worse still, make assumptions – about the issue.

“No comment” may work in Hollywood dramas, but not in real life – it suggests you’ve got something to hide. If the question relates to legally or commercially privileged information, then be up-front and explain that. If you genuinely don’t know the answer or all the facts related to the question, then say you’ll check and get back to the reporter, then follow up on your commitment – your main goal is to ensure the reporter has all the facts they need to produce a balanced story.

Likewise, don’t try to cover up or downplay the issue – be genuine about how your business is addressing the situation.

We’re all human; reporters, too.

Reporters are tasked with finding out the facts of a story, and reporting impartially on those facts, within short deadlines. Even if their questions feel tough, their agenda isn’t to put you out of business, but to provide balanced coverage of a story that you’re a part of. With immense time pressure, they need to get on top of the facts of an issue or industry they potentially know very little about, as quickly as possible. Sometimes they’ll get the facts wrong, or be influenced to think there’s a major crisis when actually there’s nothing.

Stay calm, have clear knowledge and understanding of the facts, be approachable and transparent with the reporter, and focus your conversation around your key messages.

Follow up with an email summarising your conversation which the reporter can use to fact-check anything they’re unsure of. Above all be yourself, and reflect the values of your company’s brand. Provided that you respond genuinely and openly, are prepared, have facts to back up your story and a set of clear key messages, you’ll do great.

Jason Henry is a partner in The Intrepid, a Marlboroughbased marketing and communications agency - www. theintrepid.co.nz

Mark Terry Rural, Viticulture and Lifestyle Sales

Consider making the first move

You are your brand When you’re talking to media, it’s your company that’s talking. Ensure that what you say and how you say it reflects the values and tone of the company’s brand, otherwise your media and social media responses could send mixed messages about what your brand stands for.

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It may feel uncomfortable to make the first move in making an issue public, but doing so enables you to talk about it up-front on your terms, and for your messaging to lead the story. This helps particularly if you’ve come across an issue, have made changes within your business or with partners to address it, and have a positive outcome to talk about – you’re leading the topic with a solution rather than the problem, and demonstrating business leadership by being proactive and taking responsibility.

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Winepress September 2018 / 29

Generation y-ine NMIT’s Cellar Operations pilot course changed Max Carter’s career path BRENDA WEBB

MAX CARTER thought he had his education path mapped out. After finishing at Westlake Boys College on Auckland’s North Shore at the end of last year, the 18-year-old planned to take a break for a year before heading to Auckland University to study engineering.

During that break, while holidaying at the family bach at Mangawhai, he stumbled across NMIT’s New Zealand Certificate in Cellar Operations pilot course. “Mum had said I had to find something to do for the year, whether it was an OE, work or study, so I began searching for options,” he says.

Having always had an interest in wine, the course appealed, so he immediately applied and was accepted, starting in January this year. Max found the study easy and achieved high marks, triggering a shift in his career ambitions from engineering to winemaking. “The course definitely changed my mindset,” he says. “I now see winemaking as a very good career to get into and there are multiple opportunities available.”

“I like the varying job environment. You might spend time in the laboratory but then other days you can be out in the vineyard. It also gives you the chance to make good connections around the world.”

Max comes from a family of enthusiastic foodies and says wine was always central to their meals. “Our family has always had wine around.

Mum is originally from Marlborough and so I guess I grew up with wine in the family,” he explains. ”Meals were 30 / Winepress September 2018

always about comparing and contrasting foods with different wines. We always made sure we had information about the wines we were trying.”

The NMIT course looked at various aspects of careers in the wine industry and the practical side involved. It included visiting wineries such as Hunter’s, Indevin, Pernod Ricard and Delegat and doing work experience in all parts of the winery.

Max said the course appealed to his demographic, giving those interested in a career in the wine industry the chance to experience it firsthand. “It gives you an insight into what you can do and what you can potentially achieve,” he says.

During the course Max and his fellow students made a Rosé from table grapes, which a visiting winemaker rated as a 7 to 8 out of 10. The student’s

personal preference centres on white wines, particularly Riesling and Sauvignon Blanc, but since spending time in Marlborough he’s had his eyes opened to Gewürztraminer, which he now seriously rates.

Living and studying in Marlborough and being involved in the 2018 vintage convinced Max a career in the wine industry was the way to go. “Now I just have to decide whether to go to Auckland University and do science, then a postgraduate course in winemaking, or head back to NMIT for the Viticulture and Winemaking degree,” he says.

Cellar Operations at NMIT The certificate in Cellar Operations is a “taster” for people interested in the wine industry, says NMIT’s Sue Blackmore. “The aim of the course is to allow a pathway for people who have an interest in winery work but no experience.” She says it is ideal for school leavers, people changing careers, and those who are currently unemployed in Marlborough. The first six weeks involve two courses that introduce the wine industry, with the basics of winemaking as well as practical tasks required to work successfully in a cellar vintage crew. Trainees have practical days in Marlborough wineries and are then assigned to a winery for a 7 to 8 week vintage, before the final wine finishing course when wineries quieten down again. The pilot programme, which launched in January this year, can be completed full time, or part time if trainees are in work.

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Biosecurity Watch Think Smart, Look Ahead - Biosecurity at Bragato DR EDWIN MASSEY

THE KEY theme of last month’s Bragato conference was “Think Smart – Look Ahead”. This month’s column highlights the key elements of the conference that focused on biosecurity and emergency response management.

Taken together, these elements encouraged members to look ahead and get them thinking about how the things they do on the vineyard every day are critical to help them protect their assets from biosecurity risk and adverse events that threaten industry sustainability.

The future of biosecurity risk management The first biosecurity session challenged members to look to a future where biosecurity practices, such as those outlined in New Zealand Winegrowers’s (NZW) Ensuring Vineyard Biosecurity – Guidelines for Best Practice, had become an important part of our industry’s sustainability culture. (www.nzwine. com/media/6788/biosecurity_ guidelines-for-best-practice-2017final-2.pdf) The session highlighted that New Zealand’s wine industry has a proud history of pest and disease management, in which members have adapted how they do things to protect their vineyards against threats such as Chilean needle grass and grapevine leafroll-associated virus. Often the measures we take to manage these threats have a broader application and

there is no real boundary between pest and disease management practice and biosecurity.

The session also examined the importance of being proactive on the vineyard. Using Pierce’s disease in California as an example, it showed that even a really well organised and implemented biosecurity response is often only going to result in sub-optimal solutions for affected individuals. Taking steps now, such as only purchasing vines certified under the New Zealand Winegrowers Grafted Grapevine Standard, or having discussions with your suppliers of vineyard equipment and contract labour about the importance of clean vehicles and machinery, could be crucial in preventing unnecessary loss.

With biosecurity, everyone has a role to play and it needs to be part of wine industry business as usual. Managing biosecurity risk is not ‘someone else’s job’.

Brown Marmorated Stink Bug Biosecurity Response Exercise This session was a window for members into how the wine industry could be involved in a biosecurity response to one of our highest threat biosecurity risks, the brown marmorated stink bug (BMSB). The exercise simulated the discovery of a potential breeding population of BMSB in a fictitious Martinborough vineyard in the lead-up to harvest 2019. The session showed that during a biosecurity response there are a wide range of potential risks to manage, including biological risk, risks to human health and safety, risks around communications and liaison and potential risks to overseas market access. The exercise highlighted just how crucial it is for the wine industry to be a partner in the Government Industry Agreement for Biosecurity Readiness and Response. If we weren’t involved, other groups would

The four phases of a typical biosecurity response: New Zealand Wine Growers is a partner in decisions during Phase 2 and Phase 3

IF YOU SEE ANYTHING UNUSUAL

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Call MPI biosecurity hotline 0800 80 99 66 32 / Winepress September 2018

make decisions that could impact the livelihoods of our members.

The exercise also showed that during a biosecurity response, it’s often all hands to the pumps. Biosecurity responses are labour intensive and our members have a range of skills that could be really crucial to assist. During a biosecurity response you could be called on to help - whether it’s having the skills to use a backpack sprayer as part of the field operations team, or simply taking time to offer support and care for affected individuals as part of response welfare efforts.

To follow on from this simulation, New Zealand Winegrowers, as a member of the National Biosecurity Capability Network, will be promoting this message across the different wine regions as part of an upcoming biosecurity “eyes and ears” campaign.

Lessons from the Kaikoura Earthquake: Promoting resilience in the wine industry It has been almost two years since the Kaikoura earthquake rocked the Marlborough and North Canterbury wine regions. This session examined

Think Smart – Look Ahead!

Overall, this year’s Bragato conference highlighted that adverse events, such as biosecurity incursions or earthquakes, could cause major disruption and were a key threat to ongoing industry sustainability.

The biosecurity and emergency management sessions all highlighted that as part of Think Smart – Look Ahead all members of the wine industry should take steps to help promote resilience and mitigate these risks. These actions will help to protect their livelihoods, their productivity and the communities that they are a part of.

Remember, as the weather warms and we head into planting season, if you see anything unusual in the vineyard; Catch It; Snap It; Report It! Call the MPI biosecurity hotline 0800 80 99 66 to report your find and notify New Zealand Winegrowers Biosecurity and Emergency Response Manager Dr Ed Massey – 021 1924924 edwin. massey@nzwine.com.

how ongoing research, led by Landcare Research and supported by New Zealand Winegrowers, is bringing together lessons learned from across winery design and construction, the financial and insurance sector, and rural support organisations involved to promote tools that will increase overall industry resilience to adverse events.

A key theme of the session was that supporting your people through the aftermath of an adverse event was absolutely crucial to promoting ongoing resilience. People react differently to the stresses caused by their personal experience. Taking the time to listen and giving people the opportunity to share their experience with others seemed to be critical in promoting their welfare.

The session also showed that readiness matters. Taking simple steps like assessing how exposed different people in your business are to seismic risks while carrying out their job, checking the level of insurance cover you have, or even drafting a simple disaster recovery plan, could be critical in boosting your resilience to an adverse event.

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Industry News BRC for QuayConnect QuayConnect has been certified by The British Retail Consortium (BRC), an international assurance of food safety and quality. The third party logistics, warehousing and distribution company - a consortium of Port Nelson, Central Express and WineWorks - has been operating since 2015, and now all three members have achieved BRC certification status, says Port Nelson’s general manager business development Eugene Beneke (pictured). “Having a fully BRC certified domestic supply chain from grape to glass gives retailers and consumers in the UK the confidence that wine produced, bottled and transported within this partnership, has been done so under the some of the highest food safety standards.” WineWorks is the country’s largest wine bottling company, responsible for preparing millions of bottles of wine in New Zealand for export every year. Port Nelson imports large volumes of dry goods while storing and facilitating the export of finished wine around the world. Central Express delivers grapes or finished wine from the vineyard to bottling and other production and distribution hubs. Wine Express, which preceded QuayConnect, is a joint venture tanker company between Central Express and WineWorks, transporting bulk wine to production facilities.

independent referee Paul Finnegan from Rangers AFC taking to the field, and his players setting up nets.

Mel says the cup can be used for any sports league, summer or winter, and she hopes more contracting companies will get involved, perhaps jumping into a volleyball series this summer. Marlborough Football general manager Andrea Scott-Smith organised a BBQ during and after the games. “I thought it was great,” she says of the series. “These guys come over here and work, work, work, so it was great to have something else put on for them, and we fully support more games being organised here in the future”

and look forward to being able to provide a world class service to our stakeholders, clients, colleagues and most importantly our staff.”

Marlborough RSE Cup

RSE Relationships Kerrie Hopkins is the new RSE relationship partner at vineyard contracting company Hortus. Her role will include research into understanding the benefits the Recognised Seasonal Employer scheme offers the business and the wider community, along with measuring the impact Hortus and the RSE workers’ earnings have on their lives, and those of the communities around them.

“We take our social responsibility seriously,” says owner Aaron Jay. “We aspire to providing the best working experience to our RSE team mates

34 / Winepress September 2018

The Marlborough RSE cup has gone to Hortus, following a winter football series against fellow vineyard contracting company Vinepower.

Hortus pastoral care coordinator Mel Chalmers says the cup was established because a group of Recognised Seasonal Employer (RSE) scheme workers, who travel from Pacific Islands to work in Marlborough vineyards for several months of the year, wanted to play sport on their day off. With support from Marlborough Football and the Rangers Football club, they were able to play one Sunday afternoon game a month, with Vinepower pulling together an opposing team. The games were held at the A&P Showgrounds, with

Mud House Wines Women’s Sailing Waikawa Boating Club’s third annual Mud House Wines Women’s Regatta will be held in the Queen Charlotte Sound on September 22 and 23. The Club is encouraging boats to have as many women crew as possible, and boats must be helmed by women.

Club organiser Jennie Crum says they have had lots of interest from Nelson, and predicts interest from sailing enthusiasts from many pockets of New Zealand. “We are hoping for a good show of women, but of course men will

be welcome to make up the rest of the crew.”

Mud House Brand Manager Chrissy Powlesland says the regatta is a great opportunity to bring together two drawcards that epitomise Marlborough - world-class wine and the Marlborough Sounds. “We’re really looking forward to a warm South Island welcome to the women. It’s such a privilege to be able to work again with Waikawa Boating Club to offer an event that is focussed on promoting women in sailing.

Keryn McMaster, of the weather forecaster Predict Wind, will be heading a team of sailors from Auckland. Keryn has sailed around the world twice, has competed in three Sydney-Hobart races and recently won the NZ Women’s Keelboat Championships with seven other women sailors. She will be the keynote speaker at the club’s dinner on Saturday September 23, where she will share some of her adventures. There is also the opportunity to join the Mud House crew for a ‘street-style’ lunch, wine, and a Winemaker wine tasting at their Woolshed Vineyard in the Upper Wairau Valley on Friday September 21.

For more information contact Jennie Crum 021 236 7783

positive sentiments abound across all levels of the industry.”

Giesen top winery Marlborough’s Giesen Group has been awarded New Zealand Winery of the Year 2018 at the Melbourne International Wine Competition (MIWC). The Competition’s Giesen Chief judges - all Winemaker Nikolai St wine buyers, George sommeliers, hotel beverage directors, distributors and importers - tasted more than 1,000 wines from around the world to determine the highest quality wines at the best prices.

Real estate update The viticultural land sales market has taken a breather while pruning is completed and growers look to the sky for some sunshine and drying winds, says PGG Wrightson Real Estate sales manager Joe Blakiston. “Very little activity for buyers in recent months has seen only a couple of smaller lifestyle vineyards sell.” Joe expects several substantial vineyards and development blocks to be advertised in October, “which should kick start the market”.

All horticultural land sale reports show the sector to be “flavour of the month” with hops, apples and kiwi fruit all at record levels across New Zealand, he says. “The viticultural market is just catching its breath after several difficult harvests. However,

Young Viticulturist Central Otago’s Annabel Bulk is the Bayer Young Viticulturist of the Year 2018. The assistant viticulturist at Felton Road is the first woman to win the competition since 2007, says national coordinator Nicky Grandorge.

“It is encouraging to see that more women have entered the competition around the regions this year, and it is a great achievement for Annabel to take out the overall title as she excelled in both practical and theoretical sections.” Scott Lanceley from Foley Family Wines in Wairarapa was runner

up, and Jake Dromgool from The Landing in Kerikeri came third. The competition was held at Palliser Estate in Martinborough on Monday, August 27. Contestants competed in the BioStart Hortisports race as well as undertaking a wide range of practical and theoretical challenges.

Pork Belly and Bubbles The Burleigh’s Pork Belly pie just got better thanks to a glass of Rewa Méthode Traditionnelle Blanc de Blanc. Tohu Wines took out the title of this year’s Ultimate Burleigh Pie/Wine Pairing, despite tough competition from 34 other Marlborough wine producers. Guest judge Bradley Hornby - Arbour chef and co-owner says there’s magic in a good match. “It’s the sum of all the flavour parts and this one just nailed it on every level.”

Once you’ve taste-tested the pork belly and bubbles for yourself, check out these other spectacular pie pairings: • Chicken, leek and mushroom with Verdelho 2016 from Summerhouse Wines • Jerk chicken with ENVOY with Johnson Estate Vineyard Riesling 2012 from Spy Valley Wines • Vegetarian with Riesling 2015 from Lawson’s Dry Hills • Mince and English cheddar with Pinot Noir 2014 from Tempello • Steak and blue cheese with Hatter’s Hill Pinot Noir 2015 from Delta Wines • Mince, cheese and bacon with Botrytis Riesling from Grove Mill Wines • Steak, mushroom and truffled cheese with Pinot Noir 2011 from Hans Herzog Estate

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Brought to you by

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

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

SEPTEMBER 6 Nominations close for Marlborough Winegrowers Association Election 14 Voting begins for Marlborough Winegrowers Elections 17 Winery wastewater for irrigation of grapes. 4pm at the MRC Theatre 17-23 Organic Wine Week 21 Mud House Wines Women’s Regatta lunch - Mudhouse Woolshed 22-23 Mud House Wines Women’s Regatta - Queen Charlotte Sound (pg 34) OCTOBER 1 Voting Closes in Marlborough Winegrowers Election 15-17 Marlborough Wine Show judging 18 New Zealand ShakeOut national earthquake drill. www.shakeout.govt.nz 26 Marlborough Wine Show Celebration Lunch NOVEMBER 2 WineWorks Marlborough Wine Race

Organic Wine Week - September 17-23

WineWorks Wine Race - November 2

North Island Northland Auckland Waikato

Bay of Plenty Gisborne Hawke's Bay

Nelson

Wairarapa Marlborough

South Island

Canterbury

Central Otago

National Cellar Door Day - November 17

Horticentre expands its national footprint.

The Horticentre Group are committed to helping grow Viticulture across New Zealand.

A great team, expert advice and quality products, call us today.

Horticentre - 0800 855 255 TasmanCrop - 0800 855 255 HortFertplus - 0800 273 748

Horticentre

Driving Crop Performance

36 / Winepress September 2018

GET SORTED WITH FARMLANDS HORTICULTURE

DEVELOPMENT

Ask about wire, posts, bamboo canes and sleeves for all your vineyard development.

WEED CONTROL

Talk to our Technical Advisors about herbicide options to suit your needs in the vineyard.

CROP HEALTH

Take the guess work out of disease management and discuss all your fungicide requirements with our Technical Advisors.

NUTRIENT MANAGEMENT

Ideal time to ask us about planning your fertigation and foliar nutrient requirements for the upcoming growing season.

FAR_08201

For all the winter solutions you need, talk to the Farmlands Horticulture team today.

0800 200 600 www.farmlands.co.nz

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